METHOD OF PROCESSING PLANT MATERIAL

Abstract

The present invention relates to a method of processing plant material to provide products such as food products, dietary supplements, pharmaceuticals, cosmetics and fertilizers. In particular, the invention relates to the processing of fruit and vegetable material to provide a product that can be used as a food source, dietary supplement or a pharmaceutical. Even more particularly, the invention relates to processing of green bananas such that the flesh and skin can be processed through separate streams.

Claims

1. A method of processing green banana flesh, the method comprising the following steps: (i) separating flesh and peel of a green banana; and (ii) reducing the separated flesh to small particles, wherein steps (i) and (ii) are undertaken at a temperature that would enable the flesh to retain raw food status.

2. The method of claim 1, wherein step (ii) comprises a first stage of particle size reduction resulting in particles of flesh of a first size between about 0.2 cm.sup.3 and 1.0 cm.sup.3, followed by a second stage of particle size reduction whereby the particles of flesh are further reduced to a second size of about 100 m-800 m.

3. The method of claim 1, wherein step (ii) is followed by step (iii) comprising drying the particles of flesh.

4. The method of claim 3, wherein each of steps (i), (ii) and (iii) is independently undertaken at a temperature within the range 15 C.-48 C.

5. (canceled)

6. (canceled)

7. The method of claim 4, wherein the resultant dried flesh is ground to a powder.

8. (canceled)

9. (canceled)

10. (canceled)

11. A method of processing green banana flesh, the method comprising the following steps: (i) separating flesh and peel of a green banana; (ii) reducing the separated flesh to small particles; and (iii) drying the small particles of flesh to produce a green banana powder, wherein steps (i) and (ii) are undertaken at a temperature that would enable the flesh to retain raw food status.

12. The method of claim 11, wherein step (ii) comprises a first stage of particle size reduction resulting in particles of flesh sized between about 0.2 cm.sup.3 and 1.0 cm.sup.3, followed by a second stage of particle size reduction whereby the particles of flesh are further reduced to a size of about 100 m-800 m.

13. The method of claim 11, wherein each of steps (i), (ii) and (iii) is independently undertaken at a temperature within the range 15 C.-48 C.

14. (canceled)

15. (canceled)

16. The method of claim 11, wherein the resultant dried flesh is ground to a powder.

17. (canceled)

18. (canceled)

19. (canceled)

20. A method of processing green banana peel, the method comprising the following steps: (i) separating flesh and peel of a green banana; and (ii) reducing the separated peel to small particles, wherein steps (i) and (ii) are undertaken at a temperature that would enable the peel to retain raw food status.

21. The method of claim 20, wherein step (ii) comprises a first stage of particle size reduction resulting in particles of peel sized between about 0.2 cm.sup.3 and 1.0 cm.sup.3, followed by a second stage of particle size reduction whereby the particles of peel are further reduced to a size of about 100 m-800 m.

22. The method of claim 20, wherein step (ii) is followed by step (iii) comprising drying the particles of peel.

23. The method of claim 22, wherein each of steps (i), (ii) and (iii) is independently undertaken at a temperature within the range 15 C.-48 C.

24. (canceled)

25. (canceled)

26. The method of claim 20, wherein the resultant dried peel is ground to a powder.

27. (canceled)

28. (canceled)

29. (canceled)

30. The method of claim 20, wherein step (ii) is followed by step (iii) comprising adding the particles of peel to a pharmaceutical grade liquid to create a mixture of peel and pharmaceutical grade liquid.

31. The method of claim 30, wherein the pharmaceutical grade liquid is selected from the group consisting of 95% ethanol, propanediol and glycerine.

32. The method of claim 31, wherein the pharmaceutical grade liquid is 95% ethanol.

33. The method of claim 30, wherein the particles of peel are stored in the pharmaceutical grade liquid for a period of about 8 to about 12 weeks.

34. (canceled)

35. The method of claim 30, wherein the mixture of peel and pharmaceutical grade liquid is filtered to give a solution of green banana peel extract.

36.-56. (canceled)

Description

BRIEF DESCRIPTION OF DRAWINGS

[0048] Various embodiments of the invention will be described with reference to the following drawing, in which:

[0049] FIG. 1 is a flow chart showing processing steps in one embodiment of the current invention.

DESCRIPTION OF EMBODIMENTS

[0050] Referring to FIG. 1, which is a flow chart showing processing steps according to one embodiment of the current invention.

[0051] Step 1Decontamination Tank

[0052] The first step comprises passage of bananas through a decontamination tank. The decontamination tank contains a fluid such as water or a mild sanitation solution, for cleaning extraneous material, such as bugs and sap, from the exterior of the bananas. Use of a mild sanitation solution in the decontamination tank also acts to disinfect and/or sterilize the bananas prior to subsequent processing.

[0053] Step 2Removal of Flower Tip

[0054] The second step comprises removal of the tip of the banana comprising the flower remnant. The flower remnant and the tip can contain toxins, such as mould, and bacteria and other pathogens, Removing the tip avoids contamination of the final product, whether that be a food product, medicinal product, cosmetic or dietary supplement from the banana flesh, or a product derived from the banana skin. In addition, the flower tip can be very hard, and if not removed can create problems in subsequent processing of the banana flesh.

[0055] The tip can be removed by any suitable means, including manually, or automated. Where the tips are to be removed manually, the bananas can be placed on a conveyor belt for passage of the bananas past process workers. Alternatively, a conveyor belt can be used to transport the bananas through a cutting machine that utilizes cutting means to remove the tip.

[0056] Step 3Peeling Machine

[0057] The third step comprises separating the peel and flesh using a device as described in Australian provisional patent application no. 2013900558. As described therein, the device comprises a pair of conveyor systems each including an elongate belt, the elongate belts of the pair of conveyor systems being aligned to form an upper conveyor system and a lower conveyor system, the respective elongate belts counter-rotating at different relative speeds, and spaced from one another by a separation distance, the separation distance between the elongate belts tapering to a pinch point to allow a banana to enter the pinch point and be at least partially crushed when passing the pinch point. Following passage of a banana through the pinch point, the flesh and peel are partially separated.

[0058] The device enables banana flesh to be separated from the banana skin efficiently, rapidly and safely, without requiring any heat treatment of the bananas. Furthermore, the device enables both the banana flesh and banana skin to be collected and processed through different processing streams.

[0059] For many downstream applications of the flesh or skin, it is particularly important that the separation of flesh and skin is undertaken without heat. It can be difficult to separate flesh from skin, especially if the bananas are green (under ripe). Prior art methods have overcome this difficulty by subjecting the bananas to hot water (usually within the range 50-90 C.). The hot water degrades the starch barrier between the skin and the flesh and therefore allows the skin to be more easily separated from the flesh. This is similar to the process that naturally occurs when a banana ripens. Specifically, as a banana ripens, the starch levels reduce so that a ripe banana is easier to peel than a green banana. The hot water also breaks down valuable components of the banana flesh, such as vitamins and nutrients. Furthermore the heat treated skins also contain less actives such as antioxidants, minerals and anti-inflammatory compounds than non-heat treated skins, and therefore also have reduced nutraceutical and pharmaceutical value. Preferably, the present method does not utilise heat to assist in peeling the bananas, and therefore retains the starch content of the flesh and actives content of the skin.

[0060] Alternatively, where the downstream applications for the flesh are not dependent on the vitamin and nutrient content, or for the skin are not dependent on the antioxidant, mineral and anti-inflammatory properties, the bananas can be subjected to hot water to assist with separation of the skin from the flesh.

[0061] Optional Step Between Step 3 and Step 4

[0062] An optional step, not shown in FIG. 1, which can take place between steps 3 and 4 is subjecting the combined skins and flesh to mechanical means to completely separate any flesh remaining on the skins. The mechanical means can operate by any suitable mechanism, including one or more of rotation, vibration and tumbling.

[0063] Step 4Separation Device

[0064] The fourth step comprises separation of the skins and pulp into different processing streams. Specifically, the skins and pulp are processed through a separation device, such as a sorting tunnel, which allows the pulp to proceed through processing into food products, dietary supplements, medicinal products or cosmetics, and the skins to pass into a different processing stream. The complete separation of skins and pulp into different processing streams can be achieved using a sieving device, sized with one or more differently sized meshes such that the banana pulp passes through but not the banana skins.

[0065] A particularly preferred sieving device is a trommel or rotary screen which is essentially a perforated cylindrical drum. Typically, the pieces of banana pulp are smaller than the pieces of banana skin, so the pulp passes through the screen apertures, whilst the skin exits the drum at the opposite end to which the combined skin and pulp are fed into the trommel screen.

[0066] It is important that the separation device provides for both the flesh and peel to be separately collected, as the peel is also economically valuable. For example, banana peels are known to contain antioxidants, minerals and anti-inflammatory compounds.

[0067] Step 5Dicing (Stage 1, Particle Size Reduction)

[0068] The fifth step consists of a process that essentially dices the unevenly sized particles of flesh into evenly sized particles of about 0.2-1.0 cm.sup.3. The process of dicing banana flesh can generate heat, which not only makes the banana flesh difficult to work with, but as mentioned previously, reduces the starch content of the flesh, and therefore the nutritional value of resultant food products and dietary supplements. It is particularly important that the dicing step (essentially the first stage of particle size reduction) is undertaken under conditions that don't generate heat. The dicing is preferably undertaken in a food-grade dicing machine through which the banana flesh moves by way of gravity feed. In a particularly preferred embodiment of the fifth step, the unevenly sized particles of banana flesh enter the dicing machine at an entry point which is higher than the exit point. The unevenly sized particles of banana flesh pass through the dicing machine under the effects of gravity, being diced into evenly sized particles of about 0.2-1.0 cm.sup.3 as they progress. The resultant evenly sized particles of banana flesh exit the dicing machine under the effects of gravity. The rate of passage of the flesh through the dicing machine is controlled so as not to generate heat. In addition, dicing banana flesh can create a sticky residue, which blocks the machine. Consequently, controlling the rate of passage of the flesh through the dicing machine is also necessary to reduce build up of sticky residue and therefore limit down time for cleaning the machine.

[0069] Step 6Slurry (Stage 2, Particle Size Reduction)

[0070] The sixth step comprises a process of micronizing the evenly sized particles from the fifth step results in the formation of a slurry or a paste consisting of just flesh or flesh and water. Importantly for downstream processing of the slurry or paste, the flesh particles in the slurry are similarly sized. In a particularly preferred embodiment, the second stage of the micronizing process results in particles of banana flesh that are sized between about 100 and about 800 microns. This step can be considered to be a second stage of particle size reduction.

[0071] Banana pulp is a very difficult product to handle. Each variety has different characteristics. For example, the two most important varieties in Australia from a commercial perspective, Cavendish and Lady Finger, have pulp with vastly different characteristics. Pulp from Cavendish bananas is quite moist with a tendency to have a mucilaginous or slimy texture. In contrast, pulp from Lady Finger bananas is drier and can be more starchy in nature, however, it does release moisture over time, if left to stand. It is therefore important that any methods for processing banana pulp can be readily adapted to suit the characteristics of the pulp, irrespective of the banana variety being processed. It is particularly important during the sixth step of the process of FIG. 1, where the evenly sized particles of flesh from the fifth step are micronized to form a slurry.

[0072] For example, if Lady Finger banana flesh, which has a drier or starchier texture is being processed, the sixth step can include the addition of water to the flesh during micronizing, to adjust the moisture content of the resultant slurry. However, as Lady Finger banana flesh releases moisture over time, the addition of water needs to be balanced with the length of time taken to micronize the flesh to a slurry. In addition, the passage of the flesh through the micronizing also needs to be monitored to ensure that it is not so rapid as to result in heating of the flesh.

[0073] In contrast, if Cavendish banana flesh is being processed, the flesh has a mucilaginous or slimy texture due to its lower starch content than Lady Finger banana flesh. This results in a slurry which can be quite moist. The sixth step can therefore optionally include a process for adjusting the moisture content of the resultant slurry. For example, any food-grade product suitable for absorbing excess moisture can be added to the flesh during micronizing to adjust the moisture content of the resultant slurry. Alternatively, the moisture content of the slurry can be adjusted to a suitable level by filtering or straining the slurry, or by decanting the excess liquid. Other methods for removing excess liquid, and thereby obtaining a slurry with a desired moisture content include centrifuging the slurry, using dry air, such as freeze-dried air which can have as low as 1% moisture, using mildly heated air, or gently heating the slurry.

[0074] The passage of the flesh through the micronizing also needs to be monitored to ensure that it is not so rapid as to result in heating of the flesh. As for step 5, where dicing of the flesh proceeded through the dicing machine under the effects of gravity, the micronizing step preferably also proceeds under the effects of gravity to avoid heating the flesh, and also to control the rate of passage of the flesh through the micronizing step to reduce build up of sticky residue and therefore limit down time for cleaning the machine.

[0075] Step 7Drying

[0076] In the seventh step of the process as set out in FIG. 1, the micronized particles of flesh are dried using any suitable means known in the art for drying food products. Such means can include using a tunnel dryer or a belt dryer. Preferred methods for drying include evaporation to dryness under ambient conditions, a refractance window drying process (RWDP) which uses mild heating conditions, or drying on a drying bed under ambient or heated conditions. The micronized particles of flesh can also be dried using freeze drying. In a particularly preferred embodiment, the micronized particles of flesh are dried using a high speed airflow fluid bed drying machine. Reducing the particles to be sized within the range 100-800 microns enables the particles to be dried in a relatively short period of time. Advantageously, reducing the size of the particles to fall within the range 100-800 microns, allows the particles to be dried rapidly without excessive heating and concomitant destruction of nutrients in the banana particles which would accompany excessive heating.

[0077] In certain applications of the invention, where the process is required to scaled up for high throughput, it becomes particularly important to ensure the micronized particles of flesh are dried as quickly as possible, without the use of excessive heat, so that the nutrient content is retained and not destroyed during the drying step. Methods for rapid, low temperature drying are known in the art and include the use of drum dryers, tunnel dryers and flaking drum dryers.

[0078] An alternative method for rapid, low temperature uses belt dryers which can incorporate microwaves, infrared technology, heated air, heated fluid bed, or simply a heated bed in order to dry the slurry. Where a belt dryer is utilized, it is particularly important that the drying be undertaken rapidly and without the use of excessive heat, so that the nutrient content of the slurry is retained. Application of a very thin (typically 1-10 mm) layer of slurry to the belt assists with ensuring the slurry can be dried quickly at relatively low temperatures, thereby retaining the nutrient content of the slurry in the resultant dried product. In the context of using a belt dryer, the phrase relatively low temperatures is a reference to a temperature within the range 30 C.-80 C. Although the process has been broadly described above as involving seven steps, it will be appreciated that the process can be adapted or customized dependent on the desired product. For example, step 6 which relates to particle size reduction could be an optional step, such that following the particle size reduction of step 5, the diced banana flesh could immediately proceed to a drying step (step 7), resulting in a coarse product.

[0079] Alternatively, step 6 could be followed by an optional step 6A, whereby the particles produced during step 6 are subjected to an additional micronizing step to further reduce the particle size. Optional step 6A can be undertaken by any suitable device, such as an homogeniser, or a wet mill. Drying the particles of optional step 6A would result in a particularly fine powder.

[0080] In further alternatives, step 6 could be followed by an optional step 6B, or optional step 6A could be followed by optional step 6B. Optional step 6B reduces the moisture content of the slurry resulting from step 6 or optional step 6A, and could comprise filtering or straining the slurry in situations where due to the nature of the flesh being micronized, the resultant slurry contains too much liquid. Filtering or straining the slurry acts to remove excess liquid. Alternatively, optional step 6B could comprise decanting the excess liquid, centrifuging the slurry, using dry air, such as freeze-dried air which can have as low as 1% moisture, using mildly heated air, or gently heating the slurry.

[0081] Having broadly described the invention, non-limiting examples of products prepared using the method of the invention, will now be given.

[0082] Sample 1Comparative SampleCommercial Banana Flour from Sri Lanka

[0083] A commercially available banana flour, originating from Sri Lanka, was obtained for comparative testing with banana flour produced using the method of the present invention. The Sri Lankan banana flour was likely prepared using a traditional method involving the following steps: washing the green bananas in hot water, hand peeling, slicing the green banana flesh into slices or pieces and then air-drying the slices or pieces in the sun over a period of 12-24 hours.

[0084] Sample 2Banana Flour

[0085] Green Cavendish bananas were passed through a tank containing a mild sanitation solution, to clean the exterior of the bananas. The flower tip was then removed from the green bananas, prior to passing the bananas through a peeling machine to separate the peel and flesh. The green banana flesh was then diced to give evenly sized particles of about 0.2-1.0 cm.sup.3. The evenly sized particles were then micronized to give a slurry of flesh, and the slurry was dried on a belt dryer, resulting in green Cavendish banana flour.

[0086] Sample 3Green Banana Resistant Starch

[0087] Green Lady Finger bananas were passed through a tank containing a mild sanitation solution, to clean the exterior of the bananas. The flower tip was then removed from the green bananas, prior to passing the bananas through a peeling machine to separate the peel and flesh. The green banana flesh was then diced to give evenly sized particles of about 0.2-1.0 cm.sup.3. The evenly sized particles were then micronized to give a slurry consisting of flesh and water, and the slurry was dried on a belt dryer, resulting in green Lady Finger banana resistant starch.

[0088] Sample 4Lady Finger Banana Skin Powder

[0089] Green Lady Finger peel from the process used to generate Sample 3 was dried in a dehydrator for 10-12 hours at about 45 C. The resultant dehydrated peel was then ground to give green Lady Finger banana skin powder.

[0090] Sample 5Banana Skin Liquid Extract

[0091] Green Lady Finger peel from the process used to generate Sample 3 was diced and stored in 95% pharmaceutical grade ethanol for four weeks. After this time, the peel was removed by filtration to give a green Lady Finger banana skin extract.

[0092] Sample 6Banana Ointment

[0093] Green Lady Finger banana skin extract from the process used to generate Sample 5 was mixed into an ointment base to produce green Lady Finger banana skin ointment.

[0094] Phytochemical Content

[0095] Each of the products detailed in Samples 1 to 6 were analysed by high performance liquid chromatography (HPLC) and liquid chromatography-mass spectrometry (LC-MS) for phytochemicals, such as chlorogenic acids, catechins, proanthocyanidins, biogenic amines (L-DOPA, dopamine, serotonin, serotonin derivatives, tryptophan), phytosterols and saponins. The results are set out in Table 1.

TABLE-US-00001 TABLE 1 phytochemical content of Examples Component Sample 1 Sample 2 Sample 3 Sample 4 Sample 5 Sample 6 Chlorogenic acids 1.9 6.1 4.0 1.8 129.3 0.8 (mg/kg) catechins N/D N/D N/D N/D N/D N/D Flavonoids (as 35.5 65.9 51.0 234.7 9.9 N/D rutin equivalents, mg/kg) Proanthocyanidins 0.210 0.252 0.241 0.256 0.057 0.182 (% w/w) L-DOPA N/D N/D N/D N/D N/D N/D Dopamine N/D N/D N/D N/D N/D N/D Serotonin N/D N/D N/D N/D N/D N/D Tryptophan 9.7 43.2 30.2 30.7 N/D N/D (mg/kg) 5- 2.6 53.2 132.1 30.0 N/D N/D hydroxytryptophan (mg/kg) Total phytosterols N/D N/D N/D 0.2748 0.0299 0.0872 (% w/w) N/Dnot detected

[0096] From the above data, it can be seen that Samples 2 and 3 had a higher content of chlorogenic acid, flavonoids, tryptophan and 5-hydroxytryptophan than comparative Sample 1.

[0097] Sample 5 (liquid extract from banana skin) had the highest content of chlorogenic acid, whilst Sample 4 (lady finger banana skin powder) had the highest content of flavonoids and phytosterols.

[0098] Antimicrobial Activity

[0099] For each of the Samples 1 to 4 and 6, four extractions using different solvents were undertaken. Solvent (water, ethanol, acetone, hexane) (10 mL) was added to the sample (1 g), which was then vortexed, and sonicated (30 minutes). The resultant solution was centrifuged, decanted and evaporated to dryness. For Sample 5, a sample (10 g) was simply evaporated to dryness.

[0100] The resultant extracts were assessed for anti-microbial activity using a range of dilutions in a 96-well plate method. Specifically, the % inhibition of Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) were measured. The results are set out in Tables 2 and 3.

TABLE-US-00002 TABLE 2 % inhibition of E. coli Product Sample 1 Sample 2 Sample 3 Sample 4 Sample 5 Sample 6 Extract % inhibition (extract concentration - g/mL) Water 33 (0.17) 0 13 (0.17) 34 (0.17) 22 (0.17) ethanol 100 (0.02) 100 (0.02) 100 (0.02) 86 (0.02) 100 (0.02) Acetone 100 (0.02) 100 (0.02) 100 (0.02) 0 93 (0.04) Hexane dried 100 (0.02) 100 (0.04) 100 (0.02) 26 (0.17) 0 100 (0.02)

TABLE-US-00003 TABLE 3 % inhibition of S. aureus Product Sample 1 Sample 2 Sample 3 Sample 4 Sample 5 Sample 6 Extract % inhibition (extract concentration - g/mL) Water 0 0 0 0 17 (0.17) Ethanol 100 (0.02) 100 (0.02) 100 (0.02) 82 (0.02) 100 (0.02) Acetone 100 (0.02) 100 (0.02) 100 (0.02) 0 100 (0.04) Hexane 100 (0.02) 34 (0.04) 100 (0.02) 90 (0.17) 100 (0.83) 100 (0.02) dried

[0101] From the above data it can be seen that all of the Samples had some anti-microbial activity, with Samples 2, 3 and 6 having the greatest activity. Each of these Samples completely inhibited both E. coli and S. aureus at the lowest extract concentrations tested.

[0102] Hygiene

[0103] Samples 1 and 3 were subjected to procedures for determining the colony count of yeasts and moulds in accordance with Australian Standard AS 5013.29-2009 (publisher, Standards Australia). Additional analyses of samples 1 and 3 to determine aerobic plate count of bacteria in accordance with AOAC 990.12 and coliform and E. coli counts of bacteria from the coliform group, and separately count of E. coli in accordance with AOAC 991.14 (Association of Analytical Communities) were undertaken. The results are set out in Table 4.

TABLE-US-00004 TABLE 4 hygiene results Standard Mould Yeast Plate Count Coliforms E. coli (CFU/g) (CFU/g) (CFU/g) (CFU/g) (CFU/g) Sample 1 2,300 900 ~600,000 900 <10 Sample 3 <3 <3 <1,000 <3 <3

[0104] From the above data, it can be seen that Sample 3 clearly meets the strict standards required for food production. The method for production of banana flour of the present invention therefore results in a product that meets the hygiene standards required for food production with respect to levels of mould, yeast and bacteria.

[0105] The present invention thus provides a method for separating banana flesh from banana peel efficiently, rapidly and safely. The present invention also enables both the banana flesh and banana skin to be collected and processed through different processing streams. In particular, the invention relates to a method of processing banana flesh to provide a product that can be used as a food source, a dietary supplement, in pharmaceutical products or in cosmetics. Advantageously, the product is produced rapidly (from whole, green bananas to green banana powder in about 30 minutes) without the need for heat until the drying step (which would destroy nutrients in the flesh and actives in the skin), chemicals or other additives, such as preservatives. Importantly, the only time heat is used during the whole process is the use of heat during the drying step.

[0106] A further advantage of the present invention, is that the process is undertaken as a continuous in-line process, and is therefore a relatively rapid process. Thus, degradation of nutrients in the banana flesh is minimized, and difficulties associated with slow processing (banana flesh can become more difficult to work with over time) are also minimized.

[0107] Hygiene is a major issue with working with green bananas. Handling and environmental conditions can allow bacteria, moulds and other such pathogens to thrive and multiply extremely rapidly on banana flesh. A further advantage of the present process being a continuous in-line process and therefore relatively rapid, is that bacteria, moulds and other such pathogens do not have an opportunity to attack the banana flesh. Consequently, the process described herein results in a product that can be utilised raw in food products and dietary supplements, without the need for additives such as preservatives. The process avoids the hygiene risks associated with current methods for processing banana flesh and results in a natural, preservative- and gluten-free product that meets the strict guidelines for hygiene, food safety and production which exist around the world.

[0108] A further advantage of the present process being relatively rapid, is that oxidation of the banana flesh is minimized. If the period of time from peeling through to obtaining a dry product is too long, the banana flesh oxidizes resulting in a darkening in colour of the flesh and therefore the subsequent dried product. This is not only visually detracting, but can result in reduced nutrient content. Prior art methods use antioxidants such as citric acid and ascorbic acid to minimize the darkening of banana flesh with the aim of producing a visually appealing product. However, the process of the present invention does not require the use of such antioxidants, whilst resulting in a visually appealing product. Products prepared according to the method of the present invention therefore have retained value both in terms of nutrient content and avoidance of any additives such as antioxidants.

[0109] In the present specification and claims (if any), the word comprising and its derivatives including comprises and comprise include each of the stated integers but does not exclude the inclusion of one or more further integers.

[0110] Reference throughout this specification to one embodiment or an embodiment means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one embodiment of the present invention. Thus, the appearance of the phrases in one embodiment or in an embodiment in various places throughout this specification are not necessarily all referring to the same embodiment. Furthermore, the particular features, structures, or characteristics may be combined in any suitable manner in one or more combinations.

[0111] In compliance with the statute, the invention has been described in language more or less specific to structural or methodical features. It is to be understood that the invention is not limited to specific features shown or described since the means herein described comprises preferred forms of putting the invention into effect. The invention is, therefore, claimed in any of its forms or modifications within the proper scope of the appended claims (if any) appropriately interpreted by those skilled in the art.