Composition produced from freeze-dried embryonic germinated plants, as well as its manufacturing method and use.

Abstract

The composition is produced from a freeze-dried mixture containing one or more freeze-dried embryo-germinated plants and one or more flavorings, such as fruit, vegetable, or other natural or artificial flavorings. In some embodiments, the composition is formed into a desired shape and packaged. In other embodiments, the composition is not formed, but is ground into a powder for reconstitution. The composition is produced by controlling the application of dry heat, controlling the growth cycle of the embryo-germinated plants, and freeze-drying the mixture. The food is intended to be consumed, in whole or in part, by humans or lower animals via the oral cavity.

Description

Technical Field

[0001] Cross-reference This application claims the benefit of priority of U.S. Application No. 63 / 069,676, filed Aug. 24, 2020, which is hereby incorporated by reference in its entirety.

[0002] Technical Field The composition is produced from a lyophilized mixture comprising one or more embryogenic germinating plants and one or more flavorings, such as fruits, vegetables, or other natural or artificial flavorings. In some embodiments, the composition is formed into a desired shape and packaged. In other embodiments, the composition is ground into a powder for reconstitution. The composition is produced by including steps of controlling the dry heat applied, controlling the growth cycle of the embryogenic germinating plants, and lyophilizing the mixture. The food is intended to be eaten or drunk, in whole or in part, by a human or lower animal via the mouth.

[0003] Introduction Lyophilization allows the resulting product to retain important sensory properties for the consumer. However, lyophilization can result in an increase in fragility, such as an increase in breakage during the transport and handling of the product. Also, some purees can be difficult to freeze-dry because of their sugars, as it is difficult to separate the sugars and moisture.

[0004] As a further example, solubility is an important issue in lyophilized products. In particular, the product needs to remain readily soluble when eaten or drunk at a rate that conveys flavor to the consumer's taste buds.

Summary of the Invention

[0005] The composition comprises a lyophilized mixture of one or more embryogenic germinating plants and one or more flavorings.

[0006] In some embodiments, the embryonic germination plants are selected from adzuki beans, alfalfa, broccoli, buckwheat, cabbage, cauliflower, chia, chives, clover, zill, fenugreek, flax, chickpeas, garlic, kale, kidney beans, lentils, mung beans, mustard, white beans, oats, peas, pinto beans, pumpkin, radish, red clover, soybeans, sunflowers, wheat grains, and dwarf oats.

[0007] In some embodiments, one or more flavorings are derived from spices, fruits, fruit juices, cocoa, vegetables, vegetable juices, essential oils, edible yeasts, herbs, bark, buds, roots, leaves, meat, seafood, poultry, eggs, dairy products, fermented products, smoke liquids, or any other natural or artificial flavorings.

[0008] In some embodiments, the composition is a food product for consumption by humans or animals. In some embodiments, the food product is a cereal, a snack product, a pudding, a baby food product, a food substitute powder, a food substitute product, or a food product for animals. In some embodiments, the food product is a pet food selected from pellets, kibble, biscuits, jerky, and rawhide.

[0009] In some embodiments, the freeze-dried mixture contains germinated broccoli seeds.

[0010] In some embodiments, the freeze-dried mixture includes germinated flaxseed and germinated chia seeds. In some embodiments, the food is a cereal containing germinated broccoli seeds.

[0011] A method for producing the composition includes mixing one or more embryonic germinated plants with one or more flavorings to form a mixture, and then freeze-drying the mixture.

[0012] In some embodiments, the method further includes pureeing one or more embryonic germinated plants before mixing.

[0013] In some embodiments, the method further includes pureeing the mixture before freeze-drying.

[0014] In some embodiments, the method further includes processing the mixture in one or more steps selected from grinding the mixture, emulsifying the mixture, and kneading the mixture before freeze-drying.

[0015] In some embodiments, the method further includes ensuring the mixture is homogeneous before freeze-drying.

[0016] In some embodiments, the method further includes ensuring that the freeze-dried mixture is homogeneous after freeze-drying.

[0017] In some embodiments, the method further includes molding the mixture before freeze-drying.

[0018] In some embodiments, the method further includes grinding the mixture into a powder after freeze-drying.

[0019] In some embodiments, the process further includes demolding the freeze-dried mixture after freeze-drying.

[0020] In some embodiments, the method further includes flash-freezing the mixture before freeze-drying.

[0021] In some embodiments, the method further includes molding the mixture before freeze-drying.

[0022] In one embodiment, a freeze-dried blend mixture of one or more fruit seed sprouts and vegetable seed sprouts forming a snack product comprises at least one first component selected from the group including one or more germinated fruit seeds, one or more germinated vegetable seeds, and combinations thereof, present in a proportional amount of 50% to 98% of the weight of the product before freeze-drying, and at least one second component selected from the group including one or more mature and ripe fruits, one or more mature and ripe vegetables, and combinations thereof, present in a proportional amount ranging from 2% to 50% by weight of the product before freeze-drying, and is free of synthetic emulsifiers, and none of the components of the snack product are exposed to any temperature exceeding 140 degrees Fahrenheit.

[0023] In one embodiment, the blended mixture further comprises at least one bound sprout and at least one active ingredient sprout. In a further embodiment, the at least one bound sprout further comprises one or more of flaxseed sprouts, chia seed sprouts, sunflower seed sprouts, and oat sprouts. In one embodiment, the blended mixture further comprises at least one fresh bound sprout and at least one frozen active ingredient sprout.

[0024] In another embodiment, the blended mixture further comprises at least a third component containing one or more prebiotic components.

[0025] In another embodiment, the blended mixture further comprises at least a third component containing one or more probiotic organisms.

[0026] In another embodiment, the blended mixture further comprises at least a third component containing one or more plant enzymes that assist in the process of human digestion.

[0027] In another embodiment, the blended mixture further comprises one or more of polyphenols, flavonoids, terpenes, and other phytochemicals of interest, derived from one or more of the seeds of germinated fruits and the seeds of germinated vegetables.

[0028] In another embodiment, the blended mixture further comprises a proportional amount of sulforaphane, resulting in a nutritional content of at least 3 mg, 3.5 mg, 4 mg, 4.5 mg, or 5 mg of sulforaphane per serving of the snack product, and a maximum of 150 mg of sulforaphane per serving of the snack product.

[0029] In another embodiment, none of the components of the snack product are exposed to any temperature exceeding 115 degrees Fahrenheit.

[0030] In another aspect, a process for manufacturing a lyophilized blend mixture composed of one or more of the sprouts of fruit seeds and the sprouts of vegetable seeds to form a snack product, the steps of the process comprising: hygienically rinsing one or more fruit seeds and one or more vegetable seeds; subjecting one or more fruit seeds and one or more vegetable seeds to a germination soak; immersing one or more fruit seeds and one or more vegetable seeds in a germination soak solution for 24 to 72 hours to convert one or more fruit and vegetable seeds into one or more fruit and vegetable sprouts; using a blender, emulsifier, or hood processor to emulsify one or more fruit and vegetable sprouts in combination with one or more ripe and cooked fruits and vegetables to produce an emulsion; forming the emulsion into a product form and subjecting the product form and the emulsion to a lyophilization process.

[0031] In one embodiment, the process step further comprises freezing one or more fruit and vegetable sprouts to kill the sprouts.

[0032] In another embodiment, the process step further comprises rinsing the sprouts after the germination soak.

[0033] In another embodiment, the process step further includes allowing the sprouts to continue growing after germination soaking.

[0034] In another embodiment, the process step further includes adding one or more of the following to the emulsion: prebiotics, probiotics, and naturally occurring and extracted plant enzymes.

[0035] In another embodiment, the combination and emulsification process step further includes emulsifying a combination of at least one active ingredient sprout and at least one binding sprout. In a further embodiment, emulsifying a combination of at least one binding sprout includes emulsifying a combination of one or more of flaxseed sprouts, chia seed sprouts, sunflower seed sprouts, and oat sprouts. In yet another further embodiment, emulsifying a combination of at least one binding sprout includes emulsifying a combination of at least one fresh binding sprout and at least one frozen active ingredient sprout.

[0036] In one embodiment, the present application includes a composition of freeze-dried germinated fruit or vegetable seeds comprising a mixture containing mature fruit or vegetable components, and a method for producing the same.

[0037] Further objectives and advantages of the embodiments are partially described in the following description, partially evident therefrom, or can be acquired by practicing the disclosed embodiments. The objectives and advantages can be realized and achieved by the elements and combinations specifically pointed out in the appended claims.

[0038] It should be understood that both the general explanation above and the detailed explanation below are illustrative and descriptive only, and therefore not limiting.

[0039] The accompanying drawings incorporated herein and constituting part of this specification illustrate several embodiments and, together with the description, help to illustrate the principles of those embodiments. [Brief explanation of the drawing]

[0040] [Figure 1] This is an embodiment for producing one or more embryonic germinated plants. [Figure 2] This is an embodiment for producing a freeze-dried mixture containing one or more embryonic germinated plants and one or more flavorings. [Figure 3] This is an embodiment of the optional selection process. [Figure 4] This embodiment uses a composition prepared from a mixture. [Figure 5] This is an embodiment for molding and / or flash-freezing the mixture. [Modes for carrying out the invention]

[0041] Traditional breakfast cereals and related snack products, made from grain flour or starch, are produced by extrusion. Importantly, dried, inactivated, and unsprouted plant seeds (also known as grains) are used as the base for cereals and snack products, which are then produced into foamy starch-based doughs by extrusion at high temperatures.

[0042] During extrusion, a foamy dough mixture, typically made from flour, oil, sugar, and water, is placed in an extruder and subjected to high heat and pressure within a cylinder. As the mixture passes through the extruder, it is formed and cooked completely or partially. When the extruded cereal is removed from the high-pressure cylinder and returned to normal atmosphere, the water inside the cereal turns into steam, causing the cereal to puff up, which is characteristic of many common breakfast cereals and related food and snack products.

[0043] Extruded cereals and snacks are often high in calories and fat, but low in protein, fiber, and nutrients. Furthermore, due to the heat treatment during the extrusion process, these products often contain high levels of dietary advanced glycation end products (dAGEs). dAGEs can contribute to increased oxidative stress and inflammation, which may contribute to diabetes and cardiovascular disease.

[0044] The inventors envisioned a new class of food having the crispy texture of cereal or snacks, but not made from known foamy dough or subjected to high heat. As described below, the food of the present invention makes it possible to create foamy dough by removing additives or refined starch, as well as extrusion at high temperature and pressure, and instead replace it with a freeze-dried product containing germinated plants and flavorings. The present application also provides a methodology for producing a freeze-dried product containing germinated plants and flavorings.

[0045] Herein, this embodiment is referred to in detail, and examples thereof are shown in the accompanying drawings. The same reference numerals are used throughout the drawings whenever possible to refer to the same or similar parts.

[0046] While the conjunctions "and" or "or" can be used to enumerate members, the phrase "at least one" is a modal expression. For example, "at least one of A, B, and C" is an abbreviation of A alone, B alone, C alone, A and B, B and C, A and C, or A, B and C.

[0047] As described below, in some embodiments, the present application provides freeze-dried mixtures comprising germinated fruit and vegetable seeds (referred to herein as germinated plants) which can be mixed with, for example, ripe fruits and vegetables to provide foods with enhanced nutrient content or improved physical stability. The compositions are intended to be consumed whole or partially by humans or lower animals via the oral cavity. In some embodiments, the food is intended to be consumed by humans. In some embodiments, the food is intended to be consumed by lower animals such as vertebrates, including pets (e.g., cats, dogs, etc.) or livestock (e.g., cattle, pigs, horses, goats, chickens, etc.) and may take the form of pellets, kibble, biscuits, jerky, and rawhide. In some embodiments, the resulting product is molded into shapes such as cereal shapes, snack bars, or dog biscuits. In other embodiments, the resulting product is not molded but is ground into a powder for reconstitution, such as a shake for a food substitute beverage or food supplement.

[0048] A. Composition The composition comprises a freeze-dried mixture containing one or more embryonic germinated plants and one or more flavorings.

[0049] In some embodiments, the composition does not contain additives such as foaming agents or food-grade emulsifiers. In some embodiments, the composition does not contain additives such as refined starch.

[0050] 1. Embryonic germination plants "Sprouting" is the process by which a plant seed begins to germinate or grow when exposed to conditions that encourage it to sprout, and the plant develops from the seed by extending a bud or shoot, characterized by rapid development and growth.

[0051] As used herein, “sprout” refers to the time when the embryo inside a seed grows large enough to separate from the seed and “germinates as a result” from below the soil as a small plant. The resulting small seedling is an edible sprout, which is referred herein as embryonated sprouts, and several of them are called embryonated sprouts. In some embodiments, the embryonated sprouts contain the remnants of the underlying seed. In other embodiments, the embryonated sprouts do not retain any part of the underlying seed.

[0052] As used herein, embryonated sprouts are those grown in a liquid solution within 72 hours of planting the seeds in the solution. Therefore, embryonated sprouts refer to very young sprouts with higher levels of fat and protein and lower levels of water, which differs from more common edible sprouts available for consumption. Common edible sprouts, such as mung bean sprouts, are generally mature sprouts that have grown for more than 72 hours, and compared to embryonated sprouts, they have higher water content and lower levels of fat and protein. Furthermore, common edible sprouts have larger leaves, including fully developed cotyledons characteristic of leaflets, and longer stems, unlike embryonated sprouts.

[0053] Edible embryonic germinated plants can be produced from many different types of plants, including but not limited to grains, legumes, beans, vegetable seeds, nuts, and edible seeds.

[0054] For example, “salad green sprouts” include alfalfa, broccoli, and clover; “gelatinous sprouts” include chia and flaxseed; “legume and bean sprouts” include green peas, lentils, and mung beans; “sprouted grains” include oats, buckwheat, and quinoa; and “sprouted nuts and edible seeds” may include raw almonds, hemp, or sunflower seeds.

[0055] Embryonic sprouting plants can vary in texture and flavor. For example, some embryonic sprouting plants have a soft, crispy, or crunchy texture. Flavors of embryonic sprouting plants include spicy (radish, broccoli), sweet and delicate (green peas), mild and fresh (alfalfa, clover), and clean and nutty (mung bean). Depending on the desired composition, embryonic sprouting plants with a given texture and / or flavor can be selected. For example, a baby food product may be formulated to include embryonic sprouting plants that provide a softer, less crunchy texture, compared to a pet food product that may be formulated to include edible sprouting plant seeds that provide a crunchy texture.

[0056] In some embodiments, embryonic germination plants are isolated from the remnants of the corresponding seeds from which they germinated. In some embodiments, embryonic germination plants are not isolated from the remnants of the corresponding seeds from which they germinated. In some embodiments, some embryonic germination plants are isolated from the remnants of the corresponding seeds from which they germinated.

[0057] In some embodiments, embryonic plant seeds are the sprouts of one or more plants. In some embodiments, embryonic plant seeds are the sprouts of one or more types of vegetables. In some embodiments, embryonic plant seeds are the sprouts of one or more fruits. In some embodiments, embryonic plant seeds are the sprouts of one or more fruits and one or more types of vegetables. In some embodiments, embryonic plant seeds are the sprouts of two or more types of vegetables. In some embodiments, embryonic plant seeds are the sprouts of two or more fruits. In some embodiments, embryonic plant seeds are the sprouts of two or more fruits and two or more types of vegetables.

[0058] In some embodiments, one or more embryonic germination plants are selected from adzuki beans, alfalfa, broccoli, buckwheat, cabbage, cauliflower, chia, chives, clover, zill, fenugreek, flax, chickpeas, garlic, kale, kidney beans, lentils, mung beans, mustard, white beans, oats, peas, pinto beans, pumpkin, radish, red clover, soybeans, sunflowers, wheat grains, and dwarf sprouts. In some embodiments, the sprouts are selected from beans such as flax, kidney beans, lentils, mung beans, chickpeas, kidney beans, lentils, mung beans, and white beans, sunflowers such as broccoli and black sunflowers, chia, oats, and broccoli sprouts. In some embodiments, one or more embryonic germination plants are selected from broccoli, flax, and sunflowers.

[0059] The inventors are aware that by controlling the growth cycle of embryonic germination plants, it is possible to increase the fat and protein content relative to the carbohydrate content, with the latter increasing as the germination time lengthens. In some embodiments, the compositions are produced in a manner that controls the growth cycle of embryonic germination plants so that their starch content is controllable. In some embodiments, by controlling the growth cycle, the embryonic germination plants have a higher fat and protein content relative to the starch content. In other embodiments, it may be found that a higher starch content is desirable.

[0060] Figure 1 shows an embodiment for producing one or more embryonic germination plants 100, which can be used in a composition and is discussed below.

[0061] 2. Flavorings A composition comprising a freeze-dried mixture containing one or more embryonic germinated plants and one or more flavorings is provided herein.

[0062] In some embodiments, the flavorings are selected from natural and artificial flavorings.

[0063] In some embodiments, one or more flavorings are natural.

[0064] The present application envisions any flavoring agent that is safe for consumption by humans or animals, but in some embodiments, the natural flavoring agent is selected from any product of roasting, heating, or enzymatic hydrolysis, which includes flavoring components derived from essential oils, oleoresins, extracts or extracts, protein hydrolysates, distillates, or spices, fruits or fruit juices, vegetables or vegetable juices, edible yeasts, herbs, bark, buds, roots, leaves or similar plant materials, meat, seafood, poultry, eggs, dairy products, liquid amino acids, smoke liquids, pickle spices, jerky seasonings, or fermented products thereof.

[0065] In some embodiments, one or more flavorings are selected from essential oils, oleoresins, and natural extracts (including distillates). In some embodiments, the essential oils, oleoresins, and natural extracts (including distillates) include alfalfa; anise almond, bitter (hydrogen cyanide-free); ambrette (seed); angelica root; angelica seed; angelica stem; angostura (cusparia bark), anise, asafoetida, asafoetida, asafoetida, basil, bay leaf; bay leaf (myrsia oil); bergamot (bergamot orange); bitter almond (hydrogen cyanide-free); bois de rose; cocoa; chamomile (chamomile) flower. , Hungary; chamomile (chamomile) flowers, Roman or English; cananga; chili pepper; caraway; cardamom seeds (cardamom); locust beans; carrots; cascarilla bark; cassia bark, China; cassia bark, Padang or Batavia; cassia bark, Saigon; celery seeds; cherry, wild bark; chervil; chicory; cinnamon bark, Ceylon; cinnamon bark, China; cinnamon bark, Saigon; cinnamon leaves, Ceylon; cinnamon leaves, China; cinnamon leaves, Saigon; citronella; citrus Tangerine peel; clary sage; clove buds; clover; coca (cocaine removed); coffee; cola nuts; coriander; cumin; curaçao orange peel (orange, bitter peel); Casparia bark; dandelion; dandelion root; dog grass (Triticum); elderflower; estragor (esragor, esragon, tarragon); tarragon; fennel, sweet; fenugreek; galangal; geranium; geranium, East Geranium, rose; ginger; grapefruit; guava; hickory bark; hoarhound; hops; horsemint; hyssop; immortelle; jasmine; juniper (berry); cola nut; bay berry; bay leaf; lavender; lavender spike; lavender; lemon; lemon balm; lemongrass; lemon peel; lime; linden flower; carob; lupulin; mace; mandarin; marjoram, sweet; mate; menthol; menthyl acetate; molasses (extract); mustard;Naringin; Neroli, bigarade; Nutmeg; Onion; Orange, bitter, flower; Orange, bitter, peel; Orange leaves; Orange, sweet; Orange, sweet, flower; Orange, sweet, peel; Origanum; Palmarosa; Paprika; Parsley; Black pepper; White pepper; Peppermint; Peruvian balsam; Petitgrain; Petitgrain lemon; Petitgrain mandarin or tangerine; Pimenta; Pimenta leaves; Pipsissewa leaves; Pomegranate; Zanthoxylum bark; Rose absolute; Rose (rose ears, rose tails); Rose buds; Rose flowers; Rose fruit (buttocks); The following are selected from rose geranium; rose leaves; rosemary; saffron; sage; Greek sage; Spanish sage; St. John's bread; summer savory; winter savory; sinus molle; sloe berry (blackthornberry); spearmint; spike lavender; tamarind; tangerine; tarragon; tea; thyme; white thyme; wild or creeping thyme; trichicum (see dog grass); tuberose; turmeric; vanilla; violet flowers; violet leaves; violet absolute; wild cherry bark; ylang-ylang; and turmeric bark. In some embodiments, one or more flavorings are selected from citrus essential oils, vanilla, and stevia leaves.

[0066] In some embodiments, one or more flavorings are selected from one or more fruits or one or more vegetables. In some embodiments, one or more flavorings are selected from one or more fruits. In some embodiments, one or more flavorings are selected from one or more vegetables. In some embodiments, one or more flavorings are selected from one or more fruits and one or more vegetables. In some embodiments, but not limited to, one or more ripe fruits or vegetables are selected from akai, alma, apple, avocado, banana, bean pod, blackberry, blueberry, cantaloupe, cherry, chokeberry, clementine, corn kernel, jujube, fig, goji berry, grape, lemon, lime, mango, miracle berry (Synsepalum dulcificum), nectarine, orange, peach, pear, pineapple, plum, raspberry, strawberry, and watermelon. In some embodiments, one or more ripe fruits or vegetables are selected from asparagus, bell peppers, broccoli, cabbage, carrots, cauliflower, celery, corn, cucumbers, garlic, green beans, leeks, lettuce, mushrooms, onions, potatoes, spinach, sweet potatoes, tomatoes, and wheat kernels. In some embodiments, one or more fruits or vegetables are selected from bananas, blueberries, and dates.

[0067] In a botanical sense, one or more “fruits” refer to the seed-bearing structures of flowering plants (also known as angiosperms) that are formed from the ovary after flowering. Common fruits include apples, bananas, grapes, oranges, melons, dates, coconuts, and berries such as strawberries, but less common fruits include bean pods, corn kernels, tomatoes, and wheat kernels. However, as used herein, “fruit” includes any plant or part of a plant that is safe for consumption by humans or animals.

[0068] In a botanical sense, one or more “vegetables” refer to any part of a plant that is consumed as food, other than fruits or seeds. However, as used herein, vegetables may refer to any edible stem, stalk, root, tuber, bulb, leaf, flower, any fruit, legume, fungus, algae, etc. Exemplary vegetables include, but are not limited to, carrots, potatoes, peppers, radishes, lettuce, cauliflower, peas, beans, mushrooms, truffles, spirulina, moringa, and seaweed.

[0069] In some embodiments, one or more flavorings are selected from one or more spices. In some embodiments, the spices include allspice (Pimenta dioica), angelica (Angelica archangelica), anise (Pimpinella anisum), asafoetida (Ferula assa-foetida), bay leaf (Laurus nobilis), basil (Ocimum basilicum), bergamot (Monarda species), black cumin (Nigella sativa), black mustard (Brassica nigra), black pepper (Piper nigrum), borage (Borago officinalis), brown mustard (Brassica juncea), burnet (Sanguisorba minor and S. officinalis), caraway (Carum carvi), cardamom (Elettaria cardamomum), cassia (Cinnamomum cassia), catnip (Nepeta cataria), cayenne pepper (Capsicum annuum), and celery seed (Apium). Grapecorn (grapeolens, variety dulce), chervil (Anthriscus cerefolium), chicory (Cichorium intybus), chili pepper (Capsicum species), chives (Allium schoenoprasum), water dropwort (Myrrhis odorata), cilantro (Coriandrum sativum), cinnamon (Cinnamomum verum), clove (Syzygium aromaticum), coriander (Coriandrum sativum), costmary (Tanacetum balsamita), cumin (Cuminum cyminum), curry jelly (Anethum graveolens), fennel (Foeniculum vulgare), fenugreek (Trigonella foenum-graecum), fillet (Sassafras albidum), ginger (Zingiber officinale), grain of paradise (AframomumMelegueta), Holy Basil (Ocimum tenuiflorum), Hollyhound (Marrubium vulgare), Horseradish (Armoracia rusticana), Hyssop (Hyssopus officinalis), Lavender (Lavandula species), Lemon Balm (Melissa officinalis), Lemongrass (Cymbopogon citratus), Lemon Verbena (Aloysia citrodora), Licorice (Glycyrrhiza glabra), Lobaji (Levisticum officinale), Mace (Myristica fragrans), Marjoram (Origanum majorana), Nutmeg (Myristica fragrans), Oregano (Origanum vulgare), Paprika (Capsicum annuum), Parsley (Petroselinum) The selection includes herbs such as crispum, peppermint (Mentha × piperita), poppy seeds (Papaver somniferum), rosemary (Salvia rosmarinus), roux (Ruta graveolens), saffron (Crocus sativus), sage (Salvia officinalis), savory (Satureja hortensis and S. montana), salt, sesame (Sesamum indicum), sorrel (Rumex species), star anise (Illicium verum), spearmint (Mentha spicata), tarragon (Artemisia dracunculus), thyme (Thymus vulgaris), turmeric (Curcuma longa), vanilla (Vanilla planifolia and V. tahitensis), wasabi (Eutrema japonicum), and white mustard (Sinapis alba). In some embodiments, the spices are selected from saffron, garlic, onion, mustard seeds, and sea salt. In some embodiments, the spices are selected from turmeric, spirulina, and nutrient yeast.

[0070] In some embodiments, one or more flavorings are selected from artificial flavorings. In some embodiments, the artificial flavorings are selected from any substance whose function is to impart a flavor not derived from spices, fruits or fruit juices, vegetables or vegetable juices, edible yeasts, herbs, bark, buds, roots, leaves or similar plant materials, meat, fish, poultry, eggs, dairy products, or fermented products thereof. The present application envisions any flavoring that is safe for consumption by humans or animals.

[0071] 3.Lyophilization This application provides a composition comprising a freeze-dried mixture containing one or more embryonic germinated plants and one or more flavorings.

[0072] Freeze-drying is a dehydration process that works by freezing a material and then reducing the ambient pressure to directly sublimate the frozen water within the material from a solid phase to a gas. Further steps are possible to remove any unfrozen water.

[0073] In some embodiments, the freeze-dried mixture is homogeneous.

[0074] In some embodiments, the composition containing the mixture is freeze-dried.

[0075] In some embodiments, the entire composition is freeze-dried. In some embodiments, less than the total components of the composition are freeze-dried. In some embodiments, only the mixture is freeze-dried.

[0076] In some embodiments, the composition and / or freeze-dried mixture is formed into a desired shape by freeze-drying. In some embodiments, the shape is selected from discs, cylinders, cubes, cuboids, and spheres. In some embodiments, the shape is modeled based on characters that are appealing to animals (zoo animals, dinosaurs, etc.), plants (flowers, trees, etc.), and children (e.g., anime characters) or pets (dog bones, mice, biscuits, pellets, or discs).

[0077] In some embodiments, the composition and / or lyophilized mixture is not molded but rather ground into a powder. Such powder can be reconstituted or resuspended for use in food substitute products, such as food substitute shakes or food supplement products.

[0078] In some embodiments, the composition and / or freeze-dried mixture comprises one or more optional components. In some embodiments, the composition or freeze-dried mixture further comprises one or more optional components selected from prebiotics, probiotics, flavorings, coatings, natural minerals, vitamins, and any other components that can alter the taste quality of the food.

[0079] In some embodiments, the composition or lyophilized mixture further comprises one or more optional components selected from prebiotics. “Prebiotics” are indigestible food components that promote the growth of beneficial microorganisms in or on the host when administered to the host body.

[0080] In some embodiments, prebiotics are selected from oligosaccharides.

[0081] In some embodiments, the composition or freeze-dried mixture further comprises one or more optional components selected from probiotics. “Probiotics” are living microorganisms that provide health benefits to a host when administered to the host body. Examples of probiotic foods include, but are not limited to, lactic acid fermented dairy products such as yogurt, kefir and buttermilk, as well as other fermented and probiotic-fortified foods, such as pickles, kimchi, pao cai and sauerkraut, and soy products, such as tempeh, miso and soy sauce.

[0082] In some embodiments, the probiotics are selected from lactic acid bacteria (LAB) probiotics. In some embodiments, LAB probiotics include the following core genera: Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, and Streptococcus, as well as more peripheral Aerococcus, Carnobacterium, Enterococcus, Oenococcus, Sporolactobacillus, Tetragenococcus, Vagococcus, and Weissella, which belong to the order Lactobacillales, and other probiotic bacteria, for example, without limitation, Acetobacter pasteurianus, A. aceti, Bifidobacterium bifidum, Gluconacetobacter xylinus, Gluconobacter oxydan, Lactococcus lactis, Leuconostoc argentinum, L. citreum, L. fallax, L. mesenteroides, Lactobacillus acidophilus, L.brevis, L.casei, L.coryniformis, Lactobacillus delbrueckii subsp.bulgaricus, L.fallax, L.fermentum, L.helveticus, L.kefiranofaciens, L.kimchi, L.lactis, L.paraplantarum, L.plantarum, L.pentosus, Pediococcus pentosaceus, Streptococcus thermophilus, S. lactis Weissella confusa, W. koreenis, W. cibaria, and Zygosaccharomyces sp.

[0083] In some embodiments, probiotics are selected from members of the family Leuconostocaceae. The Leuconostocaceae family, like the Lactobacillaceae family, belongs to the order Lactobacillales, commonly referred to as lactic acid bacteria (LABs). Their main characteristic is the production of lactic acid from the fermentation of carbohydrates, either exclusively or non-exclusively. In the past, they formed the genus Leuconostoc, which was broadly defined as heterofermentative cocci. To date, this family includes four genera: Fructobacillus, Leuconostoc, Oenococcus, and Weissella.

[0084] In some embodiments, probiotics are selected from Gram-positive non-spore-forming bacteria. In some embodiments, all members of this family are Gram-positive non-spore-forming bacteria exhibiting a G+C DNA content of less than 50%. They develop under anaerobic or aerobic conditions, and catalase is generally absent. They are typically mesophilic and cultured at a temperature of approximately 30°C. The optimal pH range for their growth varies by genus, species, and even strain, but is mostly above pH 6. Like other groups in the LAB family, they require complex media for growth because they require amino acids, peptides, carbohydrates, vitamins, and metal ions.

[0085] In some embodiments, the composition or freeze-dried mixture further comprises one or more additional flavorings, as described above.

[0086] In some embodiments, the composition or freeze-dried mixture further comprises one or more optional components selected from the coating. In some embodiments, the coating is selected from sugars, salts, fruits, and vegetables. In some embodiments, the fruit is a miracle berry.

[0087] In some embodiments, the coating may include freeze-dried embryonic sprouts. For example, slices of fruit or vegetable may be coated with freeze-dried embryonic sprouts, optionally with one or more additional flavorings or coatings.

[0088] In some embodiments, the composition or freeze-dried mixture further comprises one or more optional components selected from natural minerals. In some embodiments, the natural minerals are selected from plant-derived minerals. In some embodiments, the minerals are selected from plant-derived calcium, chloride, magnesium, potassium, and sodium. In some embodiments, calcium is available from leafy vegetables; chloride is available from salt; magnesium is available from spinach, broccoli, legumes, seeds, and whole wheat bread; potassium is available from some fruits, some vegetables, grains, and legumes; and sodium is available from salt, soy sauce, and some vegetables. In some embodiments, the minerals are selected from chromium, copper, fluoride, iodine, iron, manganese, selenium, and zinc. In some embodiments, chromium is available from nuts; copper is available from nuts, seeds, some whole grains, beans, or prunes; fluoride is available from tea; iodine is available from salts; iron is available from some fruits and green vegetables; manganese is available from nuts, legumes, and tea; selenium is available from walnuts; and zinc is available from legumes and some whole grains.

[0089] In some embodiments, the composition or freeze-dried mixture further comprises one or more optional components selected from vitamins. In some embodiments, the vitamins are selected from plant-derived vitamins. In some embodiments, the vitamins are selected from water-soluble vitamins. In some embodiments, the water-soluble vitamins are selected from B-1, B-2, B-3, B-5, B-6, B-7, B-9, B-12, and vitamin C. In some embodiments, B-1 is available from watermelon and acorns; B-2 is available from grains and cereals; B-3 is available from whole grains, mushrooms and potatoes; B-5 is available from broccoli, avocados and mushrooms; B-6 is available from legumes, tofu and bananas; B-7 is available from whole grains and soybeans; B-9 is available from grains, asparagus, spinach, broccoli, legumes (such as black-eyed peas and chickpeas) and orange juice; B-12 is available from grains; vitamin C is available from citrus fruits, potatoes, broccoli, bell peppers, spinach, strawberries, tomatoes and Brussels sprouts. In some embodiments, the vitamins are selected from fat-soluble vitamins. In some embodiments, the fat-soluble vitamins are selected from A, D, E and K. In some embodiments, vitamin A is available from sweet potatoes, carrots, pumpkins, spinach, and mangoes; vitamin D is available from cereals; vitamin E is available from vegetable oils, leafy greens, whole grains, and nuts; and vitamin K is available from spinach, broccoli, and kale.

[0090] In some embodiments, the composition or freeze-dried mixture further comprises one or more optional components selected from any other components that may alter the taste quality of the food. In some embodiments, any other components are selected to maintain or improve safety and freshness. In some embodiments, any other components are selected from antioxidants. In some embodiments, any other components are selected from ascorbic acid, citric acid, sodium benzoate, calcium propionate, sodium erythorbate, sodium nitrite, calcium sorbate, potassium sorbate, BHA, BHT, and EDTA.

[0091] In some embodiments, one or more optional components are selected from sweeteners. In some embodiments, the sweeteners are selected from sucrose (sugar), glucose, fructose, sorbitol, mannitol, corn syrup, high-fructose corn syrup, saccharin, aspartame, sucralose, acesulfame potassium (acesulfame-K), and neotame.

[0092] In some embodiments, one or more optional components are selected from coloring additives. In some embodiments, the coloring additives are selected from FD&C Blue No. 1 and 2, FD&C Green No. 3, FD&C Red No. 3 and 40, FD&C Yellow No. 5 and 6, Orange B, Citrus Red No. 2, annatto extract, beta-carotene, grape skin extract, cochineal extract or carmine, paprika oleoresin, caramel color, fruit and vegetable juices, and saffron. In some embodiments, the natural coloring additives are selected from annatto extract (yellow), dehydrated beet (blue-red to brown), caramel (yellow to yellowish-brown), beta-carotene (yellow to orange), and grape skin extract (red, green).

[0093] 4.Food In some embodiments, the composition is a food. In some embodiments, the food has a form selected from cereals, crackers, snack products, chips, cookies, snack bars or discs, baby food, food substitute shakes, food substitute powders, pet food, non-human animal feed, etc.

[0094] The inventors also know that extrusion can increase the starch content of food. In some embodiments, food is manufactured in a manner that avoids increasing the starch content as a result of extrusion. In some embodiments, food is manufactured in a manner that avoids increasing the starch content as a result of using wheat flour.

[0095] The inventors know that applying excessive heat during manufacturing alters the nutritional profile of the resulting food. In some embodiments, the food is manufactured in a manner that controls the amount of heat applied.

[0096] In one embodiment, the present application includes embryonic germinated plants useful for the production of edible freeze-dried germinated fruit and / or vegetable products. The first component of the composition includes embryonic germinated plants such as plant components of fruits and / or vegetables. The plant components of germinated fruit and / or vegetables may be selected from any components commonly known in the art or those not preferred.

[0097] In some embodiments, the mixture comprises one or more fruits; or two or more fruits; or one or more vegetables; or two or more vegetables; or one or more fruits and one or more vegetables; or one or more flavorings selected from two or more fruits and two or more vegetables.

[0098] In some embodiments, the mixture comprises two or more fruits; or two or more vegetables; or one or more vegetables and one or more fruits; or two or more embryonic plant seeds selected from two or more fruits and two or more vegetables.

[0099] In some embodiments, the composition and / or lyophilized mixture are free of preservatives or additives.

[0100] In some embodiments, the composition and / or lyophilized mixture has a sulforaphane content ranging from 1 mg to 175 mg per cup; or 5 mg to 150 mg per cup; or 20 mg to 125 mg per cup.

[0101] B. Methodology A method for producing the composition comprises mixing one or more embryonic germinated plants with one or more flavorings to form a mixture, and then freeze-drying the mixture.

[0102] Figure 2 shows Embodiment 200 for producing a freeze-dried mixture comprising one or more embryonic germinated plants, one or more flavorings, and one or more optional ingredients. In Embodiment 200, one or more embryonic germinated plants, one or more flavorings, and one or more optional ingredients are mixed together.

[0103] In some embodiments, embryonic sprouting plants are selected according to the desired texture of the final product. For a denser desired texture, a smaller mass of bound sprouts and sprouts with more active ingredients, such as those containing the desired polyphenols and other phytochemicals of interest, are used. Conversely, for a lighter and smoother texture of the final product, a larger proportion of bound sprouts and a smaller amount of sprouts containing active ingredients are used. For example, a baby food product may be formulated to contain embryonic sprouting plants that impart a softer, non-crunchy texture, compared to a pet food product that may be formulated to contain edible sprouting plant seeds that impart a crunchy texture.

[0104] After the seeds have been selected, they are typically rinsed as part of a sanitary process (not shown).

[0105] In some embodiments, one or more embryonic germination plants are prepared according to Embodiment 100 in Figure 1.

[0106] In Figure 1, the seeds are pre-soaked in some cases to initiate germination 105 and isolated for germination 110.

[0107] Some seeds are treated with pre-soaking 105 followed by rinsing, some seeds are treated with pre-soaking 105 alone (e.g., combined sprouts, including but not limited to flax, chia, sunflower, and oat cereals, as well as other grains), and some seeds are allowed to grow for a period after pre-soaking 105 (i.e., the sprouts are removed from the soaking solution and can sprout and continue to grow, e.g., active ingredient sprouts, e.g., broccoli, cauliflower, cabbage, kale, etc.).

[0108] Bound sprouts, including flax, chia, sunflower, and oat grains, as well as all other grains, may be pre-soaked for a period ranging from 12 to 48 hours, with 24 hours being optimal for enhancing the binding properties of these sprouts. Longer pre-soaking periods of up to 48 hours may be applied if less binding properties are desired.

[0109] In some embodiments, all types of seeds are soaked for an optimal period set to be best suited for initiating and maintaining the germination process of a particular type of seed. For example, flax seeds are soaked for 48 hours, broccoli seeds for 72 hours, and sunflower seeds for 24 hours. The period selected as optimal for a particular type of sprout depends on the maximum production of polyphenols and other phytochemicals of interest. For example, sulforaphane in broccoli sprouts peaks on the third day, or 72 hours.

[0110] After pre-soaking 105, the pre-soaked seeds are isolated for germination 110.

[0111] Isolated seeds can be germinated using any conventional means, including, but not limited to, a germination machine.115

[0112] Selected types of fruit seeds and / or vegetable seeds are germinated and grown for an optimal period. In some embodiments, the time ranges from 24 to 72 hours or from 36 to 52 hours. These time ranges include, if any, a pre-soaking 115 when the seeds come into contact with water and germination begins. In some embodiments, the germinated seeds are not exposed to temperatures above room temperature sufficient to inactivate germination.

[0113] In some embodiments, embryonic germination plants are isolated.120

[0114] In some embodiments, isolated embryonic sprouts are subjected to freezing 130, for example, by placing the isolated embryonic sprouts in a freezer. Freezing the sprouts offers several advantages, including convenient storage and a reduction in the overwhelmingly pungent flavor characteristic of some fresh sprouts. In some embodiments, freezing embryonic sprouts offers several advantages, including the convenience of preserving the sprouts in a frozen form and the fact that freezing mitigates the effects of some of the more pungent aromatic compounds characteristic of fresh sprouts, which are rich in polyphenols and other phytochemicals of interest.

[0115] In some embodiments, frozen embryonic germinated plants are stored.140 In some embodiments, storage is 6 to 24 hours, or 1 to 7 days, or about 15 to 200 days.

[0116] In some embodiments, isolated embryonic germination plants are clinically tested to ensure they are safe for ingestion by the intended eater.150 For example, testing for pathogens and contaminants (e.g., Salmonella, E. coli, and other harmful microorganisms and bacteria, as well as environmental contaminants) in accordance with FDA GMP and HACCP plan requirements is carried out at different points throughout the process. For example, different seeds are tested for contaminants by their respective growers / suppliers before shipment. Germination soaking water can be tested continuously or periodically at appropriate intervals during germination soaking. After germination, sprouts can be further tested before being placed in the freezer.

[0117] After step 150, the tested embryonic germination plants can be used in step 130 or 140.

[0118] After one germination, the germination machine should be disinfected using, for example, ozonated water, apple cider vinegar, or other sanitizing agent or solution before starting another batch of sprouts. The temperature of the germination soaking water should be in the range of 68°F to 70°F.

[0119] Embryonic germination plants from steps 120, 130, 140, or 150 are available for use in Embodiment 200.

[0120] In some embodiments, the one or more embryonic germination plants are maintained at a temperature below 140°F, below 125°F, below 115°F, or below 105°F.

[0121] In some embodiments, embryonic germinated plants are pureed.205 In some embodiments, one or more embryonic germinated plants are pureed before mixing. In some embodiments, the mixture is pureed before freeze-drying (not shown).

[0122] After steps 120, 130, 140, or 150, in some embodiments, the sprouts are pureed. In some embodiments, a certain proportion of fresh sprouts (typically bound sprouts) can be added to the puree. It is possible to add a certain proportion of fresh bound sprouts to the puree because these fresh sprouts are mucilaginous and contain binding and thickening compounds (e.g., fruit pectin) that produce a gelatinous texture, and make it easier to whip air into the puree product containing fresh bound sprouts.

[0123] Because these compounds are present in these fresh sprouts, there is no need to add emulsifiers (e.g., binders and thickeners). Making a puree using only frozen sprouts can still result in emulsification of the puree. However, including fresh bound sprouts makes the emulsion / emulsion much more robust.

[0124] In various embodiments, the final product, which is made into a puree, may consist of only fresh sprouts, only frozen sprouts, or a mixture of fresh and frozen sprouts.

[0125] In some embodiments, the result of 205 can be used for mixture 210.

[0126] In some embodiments, the temperature of the purée 205 is below 140°F, below 125°F, below 115°F, or below 105°F.

[0127] In some embodiments, the results of 120, 130, 140, or 150 can be used in mixture 210.

[0128] In some embodiments, mixing 210 uses stirring or folding of the mixture.

[0129] In some embodiments, the mixture 210 includes mixing one or more optional components 298 according to step 340 in Figure 3.

[0130] In some embodiments, the temperature of the mixture 210 is below 140°F, below 125°F, below 115°F, or below 105°F.

[0131] In some embodiments, the method further includes processing the mixture in one or more steps selected from grinding the mixture, emulsifying the mixture, and kneading the mixture 298, prior to freeze-drying, as shown in Figure 3.

[0132] In some embodiments, the method further includes grinding the mixtures 298 and 310 before freeze-drying. In some embodiments, all the ingredients of the recipe are combined and processed in a grinder.

[0133] The blended mixture contains mature and / or embryonic (i.e., germinated) plants, and the natural properties of the sprouts help optimize the nutritional value of the product and maintain its shape. The blending tools used may include one or more of the following: a grinder, emulsifier, a commercially available food processor, and a blender.

[0134] Following the grinding process, in some embodiments, once the ingredients are fully combined to produce a completely homogeneous mixture, typically a gelatinous dough material, probiotics or plant enzymes (e.g., plant-derived enzymes that aid human digestion—those naturally present in sprouts, as well as extracted plant enzymes) can be added to improve the nutritional content and health benefits of the final product.

[0135] In some embodiments, the method further includes emulsifying the mixtures 298, 320 before freeze-drying. In some embodiments, emulsification is carried out using a blender, grinder, or food processor.

[0136] In some embodiments, the method further includes kneading the mixture 298, 330 before freeze-drying. In some embodiments, kneading is carried out using a mill, such as a grinder such as a hammer, ball, roller, or disc mill.

[0137] In some embodiments, the method further comprises adding other components 298 before freeze-drying 340. In some embodiments, these are prebiotics, probiotics, flavorings, coatings, natural minerals, vitamins, and one or more components selected from any other components listed above herein.

[0138] In some embodiments, each of the lower steps 298, i.e., steps 310, 320, 330, and 340, is at a temperature below 140°F, or below 125°F, or below 115°F, or below 105°F.

[0139] In some embodiments, the mixture is homogeneous before freeze-drying. In some embodiments, the mixture is non-homogeneous before freeze-drying.

[0140] The results of step 399 (i.e., steps 310, 320, 330, or 340) can be used in one or more other processing steps, such as step 297 in Figure 5, in Embodiment 200 of Figure 2.

[0141] In some embodiments, the method further includes other treatments 297, such as flash freezing 510 in Figure 5, prior to freeze-drying.

[0142] In some embodiments, the other process 297 includes flash freezing the mixture 510. Flash freezing, in some embodiments, includes placing the mixture in a flash freezer where the chamber temperature is, for example, in the range of -346°F to 10°F, or -320°F to 5°F, or -100°F to 0°F, or -50°F to -5°F. In some embodiments, the flash freezer is a fluidized bed freezer that blows a stream of cold air with such force that individual food pieces float in the airflow while freezing. In some embodiments, the flash freezer is a multi-station plate freezer configured to hold shelves in a cabinet cooled to a temperature sufficient to freeze the mixture. In some embodiments, the flash freezer is, for example, a blown-freezing tunnel having trays on which the mixture rests as the trays are pushed through a tunnel cooled to a temperature sufficient to freeze the mixture.

[0143] In some embodiments, the other process 297 includes molding the mixture 520 and then demolding the mixture 530. In some embodiments, molding 520 and / or demolding 530 are performed at an ambient temperature of 50°F, 40°F, or less than 30°F.

[0144] In some embodiments, as described above, the molded mixture (e.g., the result of step 520) is flash-frozen 510. In some embodiments, the mixture remains in the mold during flash-frozen 510. After flash-frozen, the molded flash-frozen mixture is demolded 530.

[0145] In some embodiments, the results of steps 510, 520, or 530 are available for use in freeze-drying 230. In some embodiments, the results of step 210 are available for use in freeze-drying 230.

[0146] The mixture from 210, 399, or 599 is freeze-dried. In some embodiments, freeze-drying is carried out at lower pressures (e.g., a few millibars to a few tens of millibars) and lower temperatures (below 32°F, or below -15°F, or below -35°F) to allow water to sublimate from the mixture. In some embodiments, multiple drying steps are performed to remove unfreezed water. In some embodiments, the resulting freeze-dried mixture has a moisture content in the range of 1 to 8% by weight or 1 to 4% by weight or less 7% by weight or less 3% by weight compared to the water in the unfreezed mixture.

[0147] For example, the mixture is tested for moisture content and / or micronutrient content, placed in trays and molds, and then typically placed in a freezer for 12 to 24 hours. After the mixture is frozen, it is then placed in a freeze-dryer to carry out the freeze-drying process. In some embodiments, the molds are loaded onto a trolley cart, which may be automated to enter and exit the freeze-drying vacuum chamber at specific times or to leave after a specified period. The freeze-dryer may operate with radiative or conduction cooling.

[0148] In some embodiments, the freeze-drying process can be automated to increase or decrease at a specific rate over a specific period of time. In certain other embodiments, the freeze-drying process can incorporate a blast freezer controlled to perform flash freezing, which is advantageous for producing smaller crystalline structures. The lower the temperature supplied, the faster the flash freezing and the smaller the ice crystals.

[0149] In some embodiments, the method further comprises adding one or more components to the freeze-dried mixture 240. In some embodiments, these components are one or more selected from prebiotics, probiotics, flavorings, coatings, natural minerals, vitamins, and any other components described herein. In some embodiments, the result of step 240 is subjected to another round of freeze-drying 230 or stored 260.

[0150] In some embodiments, the freeze-dried mixture from step 230 or the composition from step 240 is pulverized, for example, by grinding or crushing to form a powder (not shown). In some embodiments, the powder is stored in step 260.

[0151] In some embodiments, the composition containing the freeze-dried mixture is stored.

[0152] In some embodiments, the composition containing the freeze-dried mixture is homogeneous after freeze-drying. In some embodiments, the composition containing the freeze-dried mixture is non-homogeneous after freeze-drying.

[0153] Compositions from steps 230, 240, 250, or 260 are available for use, for example, as shown in Figure 4.

[0154] In Figure 4, the composition is optionally packaged and labeled before being delivered to the consumer 420, or just before being delivered to the consumer 420.

[0155] In some embodiments, the molded freeze-dried product is tested for moisture and / or micronutrient content. Once quality is guaranteed, the product is packaged and shipped.

[0156] The composition is intended to be consumed by a person.430 In some embodiments, the composition is consumed whole or partially by a human or lower animal through the oral cavity. In some embodiments, the food is intended to be consumed by a human. In some embodiments, the food is intended to be consumed by a lower animal, such as a vertebrate, including a pet (e.g., a cat, a dog, etc.) or livestock (e.g., a cow, a pig, a horse, a goat, a chicken, etc.).

[0157] In some embodiments, the composition is reconstituted before consumption. For example, reconstitution involves adding a liquid, such as water or milk, to the composition. In some embodiments, reconstitution is facilitated by stirring.

[0158] In some embodiments, after reconstruction, an additional step 450 is taken, which includes cooling the composition and waiting for a period such as 15 minutes until 12:00, and then mixing the reconstructed composition, for example by stirring or shaking. The reconstructed composition is then consumed 430.

[0159] In some embodiments, the person consuming the food enjoys the benefits.470 For example, in some embodiments, the person consuming the food (or the person's parent, guardian, owner, farmer, caregiver, etc.) is not very aware of the starch present in the composition.

[0160] In some embodiments of Figures 1, 2, 3, and / or 5, none of the compositions or mixtures or their components are processed at temperatures exceeding 140°F, 125°F, 115°F, or 105°F at any point in the process. In some embodiments of Figure 2, none of the compositions or mixtures or their components are processed at temperatures exceeding 140°F, 125°F, 115°F, or 105°F at any point in the process. Maintaining food processing temperatures below the described temperatures allows the mixtures and final compositions to retain the benefits of bioactive raw plant enzymes. Using raw embryonic plants or sprouts produces the highest concentrations of plant enzymes, polyphenols, and other phytochemicals of interest. However, processing at the slightly higher temperatures described (e.g., below 140°F) allows for the preservation of the molecular integrity of various described nutrients while producing “cooked-like” or “heat-processed” snack products. In some embodiments, the person consuming the food (or the person consuming the food, their parent, owner, farmer, caregiver, etc.) is aware of or made aware of the lower temperature or less heat used to manufacture the composition.

[0161] In some embodiments of Figures 1, 2, 3, and / or 5, the processed composition or mixture or any of its components is not subjected to extrusion at any point in the process.

[0162] In some embodiments, broccoli sprouts (e.g., a patented variety containing high concentrations of polyphenol sulforaphane) are included in the pureed freeze-dried final product in proportions ranging from 100% (100%) to 5% (5%). For example, depending on the product application (e.g., autism, cancer), broccoli sprouts may be included in proportions designed to produce 5 mg of sulforaphane per serving (maintenance for normal, healthy dieters), 15 mg of sulforaphane per serving (e.g., autism), or 150 mg of sulforaphane (cancer, DNA repair, etc.). In this way, the final product snack can be easily adjusted or optimized to suit specific diseases and functional capabilities.

[0163] In some embodiments, in step 210, one or more embryonic germination plants are present in an amount ranging from 2% to 98% by weight, or 10% to 90% by weight, or 20% to 80% by weight, relative to the total weight of the one or more embryonic germination plants plus one or more flavorings selected from fruits and vegetables. Such embodiments tend to be crunchy.

[0164] In some embodiments, in step 210, one or more embryonic germination plants are present in an amount ranging from 50% to 98% by weight, or 60% to 90% by weight, or 70% to 80% by weight, relative to the total weight of the one or more embryonic germination plants plus one or more flavorings selected from fruits and vegetables. Such embodiments tend to be crunchy.

[0165] In some embodiments, in step 210, one or more embryonic germination plants are present in an amount ranging from 2% to 40% by weight, or 10% to 30% by weight, or 15% to 25% by weight, relative to the total weight of the one or more embryonic germination plants plus one or more flavorings selected from fruits and vegetables. Such embodiments tend to be flavorful.

[0166] Furthermore, the present invention provides a method for providing germinated fruit and vegetable seeds by compositions disclosed herein. It should be understood that the main components of the compositions may be from the group including fruits, vegetables, grains, proteins, dairy substitutes, and any combination thereof.

[0167] The following embodiments are illustrative and do not limit the disclosure.

[0168] Example 1: Methodology for producing freeze-dried germinated embryo food A method for producing freeze-dried germinated fruit and / or vegetable products, comprising: (a) providing a blend or mixture containing one or more germinated fruit seeds and germinated vegetable seeds; (b) adding one or more purees of ripe fruit and ripe vegetables to the blend; (c) adding fresh sprouts; (d) adding or fermenting probiotics to the blend or mixture; (e) cooling the product to a freezing temperature; and (f) freeze-drying the product.

[0169] procedure: 1. Rinse the selected fruit and / or vegetable seeds hygienically.

[0170] 2. Use at least a germination solution to germinate fruit and / or vegetable seeds for the desired germination period.

[0171] 3. After germination, the sprouts can be subjected to a freeze-death process, and some sprouts may be rinsed and / or allowed to grow for a further period before the freeze-death process.

[0172] 4. Use an emulsifier, a commercially available food processor, or a blender to emulsify the embryonic and mature plants. A grinder can be used to further knead the sprouts.

[0173] 5. If necessary, add one or more of the following: prebiotics, probiotics, and plant enzymes (e.g., naturally occurring and / or extracted plant enzymes).

[0174] 6. Many speed variations are applied, increasing between low and high speeds, and vice versa. After processing the puree, the emulsifying tool is stopped.

[0175] 7. Next, the product is molded, formed, and frozen.

[0176] 8. Next, the frozen product is subjected to freeze-drying.

[0177] 9. Finally, the product is packaged and shipped.

[0178] Example 2: Freeze-dried germinated embryonic plant food This invention provides freeze-dried embryonic germinated plant-based cereal products formulated for optimal nutrition and processed to maintain nutritional integrity.

[0179] An example of a freeze-dried germinated plant cereal product may include germinated plants, as well as any combination of fruits, vegetables, and flavorings.

[0180] As shown in Table 1 below, freeze-dried embryonic germinated plant-based products may contain sulforaphanes that can impart health-promoting properties, including antioxidant, anti-inflammatory, anti-cancer, antibacterial, anti-aging, neuroprotective, and anti-diabetic properties.

[0181] [Table 1]

[0182] Example 3: Freeze-dried germinated embryo food for infants This application provides freeze-dried germinated plant food formulated for infants and toddlers. In some embodiments, freeze-dried germinated plant food intended for infants and toddlers contains a lower proportion of germinated plants compared to fruits and / or vegetables, thereby providing a soft texture that is crunchless or nonexistent.

[0183] Table 2 below provides exemplary freeze-dried sprouted foods formulated for infants and young children, including any combination of embryonic sprouted plant seeds and fruits and / or vegetables.

[0184] [Table 2]

[0185] Example 4: Freeze-dried germinated embryo food for animals This application provides freeze-dried germinated plant foods formulated for animals such as household pets and livestock. In some embodiments, freeze-dried germinated plant foods intended for household dogs contain a higher proportion of germinated plants compared to fruits and / or vegetables, thereby providing a crunchy texture. Exemplary dog ​​or pet foods include, but are not limited to, pellets, kibble, biscuits, jerky, and rawhide.

[0186] Table 3 below presents exemplary freeze-dried germinated food products formulated for household pets and livestock, containing any combination of germinated plant seeds and fruits and / or vegetables.

[0187] [Table 3]

[0188] Example 5: Freeze-dried germinated embryo snack product This application provides freeze-dried embryonic sprouting plant food products formulated from whole fruits or vegetables. In some embodiments, the freeze-dried embryonic sprouting plant is used as a coating for whole fruits or vegetables such as apple slices or pickles.

[0189] Table 4 below presents exemplary freeze-dried germinated snack products having a coating and any combination of fruits and vegetables, formulated for human or animal consumption.

[0190] [Table 4]

[0191] Example 6: Snack The process of Example 2 is repeated, but the mixture is molded into snacks using different molds, and the moisture content is adjusted upwards accordingly to lower the density of the mixture during mixing. Diners evaluate the texture, taste, and mouthfeel of the snacks. Diners describe the snacks as having a crunchy exterior.

[0192] The above compositions are prepared using the methods described herein. It should be understood that the present invention is not limited to the specific embodiments described above, but includes variations, modifications, and equivalent embodiments as defined by the following claims.

Claims

1. A method for producing an edible composition, A process of forming a homogeneous mixture consisting of embryonic germinated plants and flavorings. Here, the embryonic germination plant is a germinated seed that has been exposed to a germination environment for 72 hours or less, and the embryonic germination plant includes the germinated seed and all residual materials of the germinated seed. The aforementioned flavoring is a mature and ripe fruit and / or a mature and ripe vegetable. Before freeze-drying, the embryonic germinated plants account for 50% to 98% by weight of the homogeneous mixture, and the flavorings account for 2% to 50% by weight of the homogeneous mixture; A step of placing the homogeneous mixture into a mold having the desired shape of the edible composition; A step of freezing the homogeneous mixture in the mold, thereby creating a frozen product form; a step of demolding the frozen product form thereafter; The process then consists of the steps of freeze-drying the frozen product to obtain an edible composition having the desired shape, A method for producing the edible composition, wherein the homogeneous mixture is maintained at a temperature of less than 105°F throughout the manufacturing process.

2. The manufacturing method according to claim 1, wherein the embryonic germination plant is selected from adzuki beans, alfalfa, broccoli, buckwheat, cabbage, cauliflower, chia, chives, clover, zill, fenugreek, flax, chickpeas, garlic, kale, kidney beans, lentils, mung beans, mustard, white beans, wild oats, peas, pinto beans, pumpkin, radish, red clover, soybeans, sunflowers, wheat grains, and dwarf oats.

3. The manufacturing method according to claim 1, wherein the composition is a food product for consumption by humans or animals.

4. The aforementioned foods include cereals, snack products, puddings, baby food products, food substitute powders, and food substitutes. The manufacturing method according to claim 3, which is a product or animal food.

5. The manufacturing method according to claim 4, wherein the food is a pet food selected from pellets, kibble, biscuits, jerky, and rawhide.

6. The method for producing embryonic germinated plants according to claim 1, wherein the embryonic germinated plants include embryonic germinated broccoli seeds.

7. The method for producing embryonic germinated plants according to claim 1, wherein the embryonic germinated plants include embryonic germinated flax seeds and embryonic germinated chia seeds.

8. The manufacturing method according to claim 4, wherein the food is a cereal containing germinated broccoli seeds.

9. A method for producing an edible composition, A process of providing seeds that have seed residues; A step of germinating the seeds within 72 hours so that the seeds become embryonic germinated plants, wherein the embryonic germinated plants include substantially all of the seed residue; The process of providing one or more mature, ripe fruits or one or more mature, ripe vegetables as flavorings; A step of forming a homogeneous mixture consisting essentially of the embryonic germinated plant and the flavoring agent, wherein the embryonic germinated plant contains substantially all seed residue, and the embryonic germinated plant accounts for 50% to 98% by weight and the flavoring agent accounts for 2% to 50% by weight, respectively, by weight before freeze-drying; A step of placing the homogeneous mixture into a mold, shaping it, and freezing it into a frozen product form, wherein the remaining seed material functions as a binder (binding agent) that gives structure to the frozen product form; A step of removing the frozen product form from the mold; and A manufacturing method comprising the step of freeze-drying the aforementioned frozen product form.

10. The method for producing an embryonic germinated plant according to claim 9, further comprising pureeing one or more of the embryonic germinated plants.

11. The manufacturing method according to claim 9, further comprising pureeing the mixture before freeze-drying.

12. The manufacturing method according to claim 9, further comprising treating the mixture in one or more steps selected from grinding the mixture and emulsifying the mixture, prior to the freeze-drying.

13. The manufacturing method according to claim 9, further comprising grinding the mixture into a powder after freeze-drying.

14. The manufacturing method according to claim 9, further comprising flash-freezing the mixture before freeze-drying.

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