US2007031560A1PendingUtilityA1

Additive product, a method of altering a characteristic of an unprocessed host food product, and a method of increasing a market value of an unprocessed host food product

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Assignee: DUBAY ROBERTPriority: Apr 7, 2003Filed: Oct 12, 2006Published: Feb 8, 2007
Est. expiryApr 7, 2023(expired)· nominal 20-yr term from priority
Inventors:Robert W. Dubay
A23L 2/56A23L 27/63A23L 19/09A23L 27/20A23L 27/10
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Claims

Abstract

A method and additive product to alter a perception of an unprocessed host food product is described, in which a flavor component adapted to impart a flavor of the unprocessed host food product is applied to the unprocessed host food product, and an aroma component adapted to impart an aroma of the unprocessed host food product is applied to the unprocessed host food product.

Claims

exact text as granted — not AI-modified
1 . A method of altering a characteristic of an unprocessed host food product, comprising: 
 applying a flavor component adapted to impart a flavor of at least one of the unprocessed host food product and a natural origin of the unprocessed host food product to the unprocessed host food product; and    applying an aroma component adapted to impart an aroma of at least one of the unprocessed host food product and the natural origin of the unprocessed host food product to the unprocessed host food product.    
   
   
       2 . The method according to  claim 1 , wherein at least one of the flavor component and the aroma component is applied to a non-skin portion of the unprocessed host food product.  
   
   
       3 . The method according to  claim 1 , wherein at least one of the flavor component and the aroma component is applied to a flesh portion of the unprocessed host food product.  
   
   
       4 . The method according to  claim 1 , further comprising: 
 applying a color component adapted to impart a color of the unprocessed host food product to the unprocessed host food product.    
   
   
       5 . The method according to  claim 1 , further comprising: 
 applying a nutrient component adapted to impart a nutrient of the unprocessed host food product to the unprocessed host food product.    
   
   
       6 . The method according to  claim 5 , wherein the nutrient includes lycopene.  
   
   
       7 . The method according to  claim 1 , further comprising: 
 applying a vitamin component adapted to impart a vitamin of the unprocessed host food product to the unprocessed host food product.    
   
   
       8 . The method according to  claim 7 , wherein the vitamin component includes ascorbic acid.  
   
   
       9 . The method according to  claim 1 , further comprising: 
 applying a moisture component adapted to impart moisture to the unprocessed host food product to the unprocessed host food product.    
   
   
       10 . The method according to  claim 1 , wherein the moisture component includes water.  
   
   
       11 . The method according to  claim 1 , wherein the moisture component includes juice.  
   
   
       12 . The method according to  claim 1 , wherein at least one of the flavor component and the aroma component is naturally-occurring in at least one of the unprocessed host food product and the natural origin of the unprocessed host food product.  
   
   
       13 . The method according to  claim 1 , wherein at least one of the flavor component and the aroma component include at least one spice.  
   
   
       14 . The method according to  claim 13 , wherein the at least one spice includes at least one of garlic, pepper, and onion.  
   
   
       15 . The method according to  claim 1 , wherein at least one of the flavor component and the aroma component includes at least one herb.  
   
   
       16 . The method according to  claim 15 , wherein the at least one herb includes at least one of oregano and basil.  
   
   
       17 . The method according to  claim 1 , wherein the unprocessed host food product includes at least one of one an unprocessed tomato and an unprocessed-tomato-based product.  
   
   
       18 . The method according to  claim 1 , wherein the unprocessed host food product includes at least one of an unripe, under-ripe, and force-ripened tomato.  
   
   
       19 . The method according to  claim 1 , wherein the unprocessed host food product includes a non-skin portion of an unprocessed tomato.  
   
   
       20 . The method according to  claim 1 , wherein the unprocessed host food product includes a flesh portion of an unprocessed tomato.  
   
   
       21 . A method of altering a perceived characteristic of an unprocessed host food product, comprising: 
 applying a flavor component adapted to impart a perceived flavor of at least one of the unprocessed host food product and a natural origin of the unprocessed host food product to the unprocessed host food product; and    applying an aroma component adapted to impart a perceived aroma of at least one of the unprocessed host food product and the natural origin of the unprocessed host food product to the unprocessed host food product.    
   
   
       22 . The method according to  claim 21 , wherein the perceived flavor of the unprocessed host food product includes a flavor of the host food product in a ripened state.  
   
   
       23 . The method according to  claim 21 , wherein the perceived aroma of the unprocessed host food product includes an aroma of the host food product in a ripened state.  
   
   
       24 . A method, comprising: 
 applying a flavor component adapted to impart a flavor of at least one of an unprocessed host food product and a natural origin of the unprocessed host food product to the unprocessed host food product;    applying an aroma component adapted to impart an aroma of at least one of the unprocessed host food product and the natural origin of the unprocessed host food product to the unprocessed host food product; and    preparing a prepared food product including the unprocessed host food product after the flavor component applying step and the aroma component applying step.    
   
   
       25 . The method of  claim 24 , further comprising: 
 acquiring the unprocessed host food product before the flavor component applying step and the aroma component applying step.    
   
   
       26 . A method, comprising: 
 applying a flavor component adapted to impart at least one of a flavor and a perceived flavor of at least one of an unprocessed tomato and a natural origin of the unprocessed tomato to the unprocessed tomato;    applying an aroma component adapted to impart at least one of an aroma and a perceived aroma of at least one of the unprocessed tomato and the natural origin of the unprocessed tomato to the unprocessed tomato; and    preparing a prepared food product including the unprocessed tomato after the flavor component applying step and the aroma component applying step.    
   
   
       27 . The method of  claim 26 , further comprising: acquiring the unprocessed tomato before the flavor component applying step and the aroma component applying step.

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