Patent Application

App. No. 15/912,194

Abstract

Claims (32)

1 . A method of making a comestible product, comprising:

combining moisture with edible crystals;

wherein the moisture comprises a solvent; and

wherein the combining at least partially dissolves at least some of the edible crystals in the solvent to form a slurry having entrained air spaces and entrained edible crystal material;

inhibiting or stopping further edible crystal dissolution in the slurry by removing some or all of the solvent to cause formation of additional entrained air spaces; dissolved, partially dissolved, and undissolved edible crystals; and any remaining solvent to promote formation of re-formed crystals that bond together the edible crystals; and

forming re-formed crystals that bond together the edible crystals; and

wherein the inhibiting or stopping includes:

extruding the slurry to separate therefrom particles of predetermined sizes of the edible crystal material; and

drying the extruded predetermined sized particles to remove some or all moisture therefrom by one or more of the following: increasing temperature of the extruded particles, exposing the extruded particles to a vacuum, reducing humidity of the atmosphere surrounding the extruded particles, air drying the extruded particles, freeze drying the extruded particles; and blowing ambient air across a surface of the extruded particles,

wherein the combining moisture with edible crystals step further includes including adding an amount of moisture above a critical amount to prevent partially dissolved crystals to not combine evenly and not enough crystals dissolving, and below a critical amount to prevent an undesirable dissolving of the crystals and displacing air pockets with moisture; and

wherein the inhibit or stopping creates a crystalline matrix of edible crystals that is formed around the solvent and air spaces for providing the resulting comestible product with a flaky crispy airy crunchable texture to achieve a desirable mouth feel as compared to the texture and mouth feel of the undissolved edible crystals.

2 . A method according to claim 1 , wherein the moisture further includes non-solvent components, the method further comprising removing some or all of the additional non-solvent components from the matrix.

3 . A method according to claim 1 , wherein the moisture includes water as a solvent for the edible crystals.

4 . A method according to claim 1 , wherein the moisture further includes ethanol as a solvent for the edible crystals.

5 . A method according to claim 1 , comprising using a mesh, sieve, or screen having a predetermined pore size for extruding the slurry, to produce particles of predetermined size.

6 . A comestible product made by the method of claim 1 .

7 . A crystal comestible product comprising:

an edible crystal matrix created using an edible crystal and a solvent that form a slurry solution having entrained air spaces, entrained edible crystal material in the form of dissolved, partially dissolved, and undissolved edible crystals, and solvent,

wherein said edible crystal matrix comprises air pockets trapped within the matrix during preparation of the slurry solution, and free space created by removing some or all of the solvent during drying to form a crispy crunchy comestible product.

8 . A crystal comestible product according to claim 7 , wherein the solvent particle includes a moisture containing substance to add flavor to the product crystal.

9 . A crystal comestible product according to claim 8 , wherein the flavor is selected from the group consisting of chocolate flavor, vanilla flavor, coffee flavor, herb flavor, flower flavor, spice flavor, and nut flavor.

10 . A comestible product according to claim 7 , wherein the edible crystal is one selected from the group consisting of salt and sugar.

11 . A comestible product according to claim 7 , further comprising ingredients that add or enhance features selected from the group consisting of flavor, color, nutritional value, text, structure, and stability.

12 . A comestible product according to claim 11 , comprising an ingredient that adds or enhances flavor selected from the group consisting of edible flowers, herbs, cocoa, spices, and combinations thereof.

13 . A comestible product according to claim 12 , wherein the herbs are selected from the group consisting of basil, fennel, and mint.

14 . A comestible product according to claim 11 , comprising an ingredient that adds or enhances nutritional value selected from the group consisting of vitamins, minerals, fruits, and nuts.

15 . A method according to claim 1 , wherein the combining further includes one or more of the following additional ingredients comprising flavor enhancing substances, flowers, nutritional ingredients, medicinal ingredients, structure or texture ingredients, stabilizers, and ingredients for suitability for designated uses.

16 . A method according to claim 1 , wherein the edible crystals are one selected from the group consisting of salt and sugar.

17 . A method according to claim 16 , further comprising adding ingredients that add or enhance features selected from the group consisting of flavor, color, nutritional value, texture, binding, structure, stability, and combinations thereof.

18 . A method according to claim 17 , wherein the ingredient that adds or enhances flavor selected form the group consisting of edible flowers, herbs, cocoa, spices, and combinations thereof.

19 . A method according to claim 18 , wherein the herbs are added in the form of herb leaves, the herb leaves being frozen and then grinding them into a paste, lowering the temperature of the paste and the crystals prior to the combining of them.

20 . A method according to claim 1 , further including adding an amount of moisture above a critical amount to prevent partially dissolved crystals to not combine evenly and not enough crystals dissolving, and below a critical amount to prevent an undesirable dissolving of the crystals and displacing air pockets with moisture.

Assignments (10)