(12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property Organization International Bureau (10) International Publication Number (43) International Publication Date WO 2016/004057 Al 7 January 2016 (07.01.2016) P O P C T (51) International Patent Classification: (81) Designated States (unless otherwise indicated, for every AOlC l/06 (2006.01) kind of national protection available): AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, (21) International Application Number: BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, PCT/US2015/038584 DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, (22) International Filing Date: HN, HR, HU, ID, IL, IN, IR, IS, JP, KE, KG, KN, KP, KR, 30 June 2015 (30.06.2015) KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, (25) Filing Language: English PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, (26) Publication Language: English SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW. (30) Priority Data: 62/021,000 3 July 2014 (03.07.2014) (84) Designated States (unless otherwise indicated, for every kind of regional protection available): ARIPO (BW, GH, (71) Applicant: EETBE, INC. [US/US]; 1604 Kirby Parkway, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, Memphis, TN 38120 (US). TZ, UG, ZM, ZW), Eurasian (AM, AZ, BY, KG, KZ, RU, TJ, TM), European (AL, AT, BE, BG, CH, CY, CZ, DE, (72) Inventor: QVYJT, Fernando; 1604 Kirby Parkway, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, Memphis, TN 38120 (US). LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, (74) Agents: HERDER, Rachel et al; Wilson Sonsini SM, TR), OAPI (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, Goodrich & Rosati, 650 Page Mill Road, Palo Alto, CA GW, KM, ML, MR, NE, SN, TD, TG). 94304-1050 (US). [Continued on nextpage] (54) Title: TEXTURED INGESTIBLE PRODUCTS (57) Abstract: A processed ingestible plant having a coating, 1030 and a method for coating an ingestible item. The coating im parts a long lasting texture to the ingestible item. The coating mimics the exterior tissue of an edible plant, and includes parts that are derived from multiple fragments of edible plant exterior tissues. 1015 1025 o o © Figure 2 v o o w o 2016/004057 Al II 11 II I 1 Illlll I II II II III I II III II I II Published: TEXTURED INGESTIBLE PRODUCTS This application claims priority to U.S. Provisional Application No. 62/021,000 filed July 3, 2014, the disclosure of which is incorporated by reference in its entirety herein. BACKGROUND OF THE INVENTION [1] In the culinary arts, there is an interest to impart a certain coating on a digestible item that alters or preserves its exterior texture. For example, there is a growing interest of imparting crispy texture on digestible items such as food. Such crispiness is often accomplished through the usage of deep frying. The present invention relates to a coating which does not necessitate frying, blanching, pre-frying, and the de-oiling to impart the desired texture. The present invention allows for retention of such texture for a prolonged period of time. SUMMARY OF THE INVENTION [2] In a first aspect, the invention relates to a method for coating an ingestible item comprising: a) grinding at least a section of an edible plant tissue to form a multiplicity of ground edible plant tissue parts, wherein the size of said ground edible plant tissue parts is at least one cell of said edible plant tissue, and the size of said ground edible plant tissue parts is at most five hundred cells of said edible plant tissue; and wherein said edible plant tissue is selected from the group consisting of epidermis, periderm, sclerenchyma and phloem; a) preparing a mixture or suspension comprising a fluid and said ground edible plant tissue parts; b) coating an ingestible item with said mixture or suspension to form a final coated ingestible item; c) cooking said final coated ingestible item to form an ingestible item having a cooked coating, wherein said cooked coating imparts an external texture on said ingestible item, wherein said external texture remains essentially intact for at least eight hours after said cooking. [3] In some exemplary embodiments, the method further comprises homogenizing said mixture or suspension to form a homogenized mixture or suspension. In some exemplary embodiments, the mixture or suspension is a homogenized mixture or suspension. In some instances, the coating further comprises coating the ingestible item with the homogenized mixture or suspension to form an excessively coated ingestible item, and removing excess of the homogenized mixture or suspension from the excessively coated ingestible item to form a final coated ingestible item. [4] In some exemplary embodiments, the preparing comprises agitating. In some exemplary embodiments, the preparing comprises mixing, agitating, vortexing, whisking, forking, paddling, high-sheer mixing or stirring. [5] In some embodiments, the homogenized mixture or suspension has a viscosity of at least 0.01 centipoises. [6] In some exemplary embodiments, the plant epidermis tissue comprises cuticle tissue, upper epidermis tissue, lower epidermis tissue, palisade mesophyll, spongy mesophyll, vascular bundle, stoma complex, pavement cells, trichome cells, and conical cells. In some aspects, the plant vascular bundle comprises sheath, xylem and phloem. [7] In some aspects, the external texture is selected from the group consisting of hardness, crunchiness, crispiness, crumbliness, brittleness and resilience. Sometimes, the cooked coating imparts a crispy texture on said ingestible item. In some instances, the crispy texture is maintained at least one day after said cooking. Sometimes, the crispy texture imparts a peak force of at least 25 Newtons per gram. In some aspects, the crispy texture imparts a peak force of at most 45 Newtons per gram. In some embodiments, the crispy texture has a moisture content of at most 35 weight by weight percent of water as compared to the total weight of the crispy texture. In some examples, the crispy texture imparts an ultrasonic velocity of at least 200 minutes per second. Sometimes, the crispy texture imparts an ultrasonic velocity of at most 800 minutes per second. In some exemplary embodiments, the crispy texture transmission loss of at least 0.30 dB/mm. In some aspects, the crispy texture transmission loss of at most 1.30 dB/mm. [8] In some exemplary embodiments, the cooked coating imparts a crispy texture on the ingestible item. Sometimes, the crispy texture is maintained at least one day after the cooking. In some instances, the cooked coating imparts a desired mouth-feel upon the ingestible item. [9] In some embodiments, the cooked coating alters the migration of at least one of active-ingredient, nutrient, toxin. In some exemplary embodiments, the cooked coating alters at least one of oxidation or discoloration, of the ingestible item. [10] In some exemplary embodiments, the cooking comprises baking. Sometimes, the baking is baking in a temperature of at least 25 degrees Celsius. In some aspects, the baking is baking in a temperature of at most 350 degrees Celsius. In some exemplary embodiments, the cooking comprises frying, microwaving, freezing, boiling, sauteing, broiling or grilling. In some embodiments, the coating comprises spraying, dipping, smearing or immersing. [11] In some exemplary embodiments, the ingestible item comprises an edible substance selected from the group consisting of a carbohydrate, a protein, oil, and a nucleic acid. Sometimes, the ingestible item comprises a vegetable, a fruit, a meat or a pharmaceutical. In some exemplary embodiments, the vegetable is a root vegetable. In some examples, the root vegetable is a potato or sweet-potato. In some exemplary embodiments, the root vegetable is a potato. [12] In some exemplary embodiments, the fruit is a Musa plant. Sometimes, the Musa is a banana, plantain or combination thereof. [13] In some exemplary embodiments, the coating imparted on the final coated ingestible item is of at least 0.001 weight by weight percent. Sometimes, the coating imparted on the final coated ingestible item is of at least 0.5 weight by weight percent. In some embodiments, the coating imparted on the final coated ingestible item is of at least one weight by weight percent. In some instances, the coating imparted on the final coated ingestible item is of thickness of at least 0.01 micrometer. In some exemplary embodiments, the coating imparted on the final coated ingestible item is of thickness of at most 50,000 micrometer. [14] In some examples, the method further comprises adding a second coating on the final coated ingestible item. In some exemplary embodiments, the second coating is selected from the group consisting of the homogenized mixture or suspension, bread crumbs, panko, batter and cereal. Sometimes, the ground edible plant tissue parts comprise at least one weight by weight percent of the homogenized mixture or suspension. In some exemplary embodiments, the ground edible plant tissue parts comprise at most eighty five weight by weight percent of the homogenized mixture or suspension. Sometimes, the method does not comprise a second coating. [15] In some exemplary embodiments, the coating comprises covering at least 75 weight by weight percent of the ingestible item. [16] In some exemplary embodiments, the edible plant comprises an edible plant parts selected from the group consisting of roots, stems, leaves, flowers, fruits, bark and seeds. In some examples, the edible plant is selected from the edible plant group consisting of root vegetables, root-like vegetable stem, modified plant stems and plant bulbs.