EP3307088A1 - Produit sec à base de fruits et/ou de légumes et procédé de production - Google Patents

Produit sec à base de fruits et/ou de légumes et procédé de production

Info

Publication number
EP3307088A1
EP3307088A1 EP16729560.9A EP16729560A EP3307088A1 EP 3307088 A1 EP3307088 A1 EP 3307088A1 EP 16729560 A EP16729560 A EP 16729560A EP 3307088 A1 EP3307088 A1 EP 3307088A1
Authority
EP
European Patent Office
Prior art keywords
dry product
product according
mass
fruit
seeds
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
EP16729560.9A
Other languages
German (de)
English (en)
Inventor
Peter Eisner
Regina Fischl
Christian Zacherl
Dominic Wimmer
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Fraunhofer Gesellschaft zur Forderung der Angewandten Forschung eV
Original Assignee
Fraunhofer Gesellschaft zur Forderung der Angewandten Forschung eV
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from DE102015210890.2A external-priority patent/DE102015210890A1/de
Application filed by Fraunhofer Gesellschaft zur Forderung der Angewandten Forschung eV filed Critical Fraunhofer Gesellschaft zur Forderung der Angewandten Forschung eV
Publication of EP3307088A1 publication Critical patent/EP3307088A1/fr
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/005—Preserving by heating
    • A23B7/01—Preserving by heating by irradiation or electric treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/44—Freeze-drying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/54—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution using irradiation or electrical treatment, e.g. ultrasonic waves
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/10—Drying, dehydrating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/31—Mechanical treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/41—Shearing

Definitions

  • the present invention relates to vegetable dry products of fruits and / or vegetables, in particular fruit and vegetable snacks, which have a firm and crispy texture, and to processes for producing these dry products.
  • Snack products are widely used in processed foods.
  • Examples of popular snacks are potato chips or maize emulsion truffles, which are often mixed with salt, flavorings or, in the case of extruded snacks, for example with peanut butter.
  • For fruit and vegetable snacks are mainly dried fruit and vegetable pieces such as apple or pineapple slices to find or whole dried fruits such as raisins, figs, dates, plums or other dried fruits and vegetables.
  • a significant improvement in color and crispness can be achieved through the use of vacuum techniques.
  • vacuum techniques include freeze-drying (e.g., CN102342318), microwave vacuum drying (e.g., CN101849573), or puffing (EP2408322 B1) of fruits and vegetables.
  • freeze-drying e.g., CN102342318
  • microwave vacuum drying e.g., CN101849573
  • puffing EP2408322 B1
  • the water content of the dry products is reduced in vacuum to below 10% by mass and thus obtain a crispy texture. Due to the extensive exclusion of oxygen during drying and the color and aroma content of the
  • the object of the present invention is dry products from fruits and / or vegetables, in particular as fruit and / or vegetable snacks,
  • Embodiments of the dry product, as well as the method for production are the subject of the dependent claims or can be found in the following description and the embodiment.
  • uses of the dry products described herein are claimed.
  • a dry product of fruit and / or vegetables proposed herein may be formed from dried vegetable and / or vegetable pieces having a water content of less than 7% by weight and is characterized in that the dried fruit and / or vegetable pieces have constituents of more as a fruit or vegetable variety or of at least one fruit and at least one variety of vegetables or of different fruits or plants of the same fruit or vegetable variety
  • fruit and vegetables are used in their usual form.
  • Fruit is a collective term of the raw, edible, mostly water-containing fruits or parts thereof (for example, seeds) derived from trees, shrubs, and perennials.
  • Typical species groups of fruits are pome fruit, stone fruit, berry fruit, peel fruit, classic tropical fruits and other exotic fruits.
  • Vegetables are a collective term for edible plant parts of wild growing or cultured plants. Most are leaves, fruits, tubers, stems or roots of annual or biennial herbaceous plants. Dry seeds like peas or lentils and grains do not count as vegetables.
  • the term variety also includes varieties, since varieties represent varieties of various properties in terms of appearance, content and properties in terms of maturity, storage and use.
  • Vegetable ingredients can, for example, the juice or pulp or even that
  • the present invention may have a variety of advantages and technical effects, depending on the embodiment.
  • Chopping and homogenizing fruit components allows the use of fruit whose appearance would no longer be appealing enough for retailers.
  • comminution and homogenization also lead to a homogenization of taste and color properties in the dry product described herein.
  • the comminution allows a more variable or more homogeneous shaping, while the process conditions, for example, during pre-drying or microwave drying (puffing), affect the homogenized mass of fruit components in a more uniform manner. This minimizes overall losses and makes more efficient use of available food.
  • the inventive method allows the use of a broad
  • Plant metabolites are retained to a high degree. Beside these
  • nutritional physiological advantages of the dry products according to the invention are also color attractive and pleasingly crispy, while they are significantly cheaper than, for example, freeze-dried whole fruits or large pieces of fruit.
  • the addition of binders is not required.
  • the fruit's own sugar may be sufficient to maintain sufficient cohesive mass in the various drying steps and ultimately to obtain a crispy consistency dry product.
  • a fruit variety or fruit variety can be used as starting material or a mixture of several types of fruit or fruit varieties.
  • a fruit variety must always be added to a mixture in order to ensure a sufficient sugar content in the mixture, so that a cohesive mass results, which can be processed further without the addition of binders.
  • the crushed and pureed mass may be supplemented with nutritionally high quality protein material, which, however, does not function as a functional binding material due to lack of interaction with minced mass of fruit components. This can be achieved, for example, by adding particulate protein particles which do not dissolve or only slightly ( ⁇ 10% by mass of the protein) in the surrounding mass and thus do not increase the strength of the dry products.
  • Starting material or to or on the surface of an already pre-dried mass may contribute to an accumulation of vitamins, preventing color reactions of the plant's own polyphenols with oxygen or for flavor and color optimization.
  • Figure 1 Flow chart of a process for making crunchy dry products
  • Figure 2 water and sugar content of different raw materials.
  • Figure 3 Different brightness of dry products from banana without and with the exclusion of oxygen.
  • Figure 4 Appearance of a stratified product and a marbled product
  • Figure 5 Layered dry product of banana and mango in side view and top view
  • FIG. 7 Expansion factors of different dry products
  • FIG. 8 Color values of yellow dry products
  • FIG. 9 Color values of red dry products
  • FIG. 10 Color distribution on the surface of a conventionally dried banana and a dry product according to the invention from banana
  • FIG. 11 Color distribution on the surface of a conventionally dried pineapple and a dry product of pineapple according to the invention
  • FIG. 12 Standard deviations of brightness and color values of dry products according to the invention in comparison with conventional products
  • Figure 13 Scanning electron micrographs of cross sections of conventional dried pineapple and a dry product of pineapple according to the invention
  • FIG. 14 Scanning electron micrographs of longitudinal sections
  • Figure 15 Scanning electron micrographs of a cross section and a longitudinal section of a dry product of pineapple and banana according to the invention
  • Figure 16 Scanning electron micrographs of cross sections of conventional dried banana and a dry product according to the invention from banana
  • FIG. 17 Scanning electron micrographs of longitudinal sections
  • FIG. 18 Texture analysis of dry products according to the invention
  • FIG. 19 Intruded mercury volume plotted against the pore diameter for selected dry products according to the invention
  • FIG. 20 Pore size distribution curve for selected inventive
  • FIG. 21 Mean pore diameter for selected inventive
  • fruit and / or vegetable constituents of different varieties or crops or constituents of different fruits or plants of the same variety or crop can be mixed to form a moist or liquid mass or a moist or liquid mixture, and the mass or mixture subsequently dried ,
  • the mass or mixture can be formed or treated before and / or after drying so that dried vegetable and / or vegetable-containing pieces are obtained as a dry product.
  • Starting material represents a first step in the process described herein for producing a dry product according to the invention (step 1 10 in FIG. 1).
  • the water content of the raw materials could have a significant impact on the structure and crispness of the dry product as it affects pore formation, pore size and pore distribution.
  • the air entrainment and the stabilization of air bubbles during microwave drying or puffing could be related to the viscosity of the pureed material.
  • removal of water prior to comminution prior to comminution may have a positive influence on pore formation during microwave drying or puffing and crispness of the product.
  • Convection drying eg tray drying, fluidized bed drying, oven or similar methods
  • contact drying contacting the mass with a heated solid, sheet metal, tape or the like
  • evaporation eg rotary evaporator or similar methods
  • an oxygen-reduced or oxygen-free gas phase is used during drying.
  • the water content in the raw material may be reduced to about 60-85% (for example to 65-80% or to 70-75%) before the fruit components by mechanical Energy input comminuted and optionally subjected to a gas input.
  • Such a reduced water content can also have an advantageous effect on the moldability and dimensional stability of the mass.
  • FIG. 2 shows, by way of example, the water content and the sugar content of
  • a variety of other fruit varieties have comparable properties and are therefore also well suited for processing into the dry products described herein by the methods described herein.
  • pineapple aronia, banana, date, strawberry, goji berry, raspberry, blueberry, blackberry, kiwi, melon, fig, peach, apricot, grape , Physalis, Currant, Grapefruit, Orange, Lime, Lemon, coconut, Pear, Acerola, Mandarin, Cherimoya, Dragon fruit, Pomegranate, Guava, Rosehip, Cherry, Lychee, Mango, Passion fruit, Mirabelle, Plum, Cranberry, Sea buckthorn, Quince, Gooseberry , Acai, Elderberry, Papaya or Lucuma.
  • mechanical crushing can produce a native wet mass (step 120 in FIG.
  • subsequent process steps can be further processed to a dry product having desired textural and aromatic properties.
  • the proportion of intact cells may vary.
  • the proportion of intact cells of the dry products described herein is reduced by crushing compared to conventional whole or large fruit or vegetable snacks
  • the proportion of intact cells may be reduced to less than 90% (eg less than 80%, less than 70%, less than 60% or less than 50%) of the intact cells of the provided components of the at least one fruit variety.
  • the crushing of the components of at least one fruit variety can be done with different devices. Also a squeezing or mortar is possible. For example, granulators, rollers, mixers, cutters, mortars or Colloid mills are used. By crushing a moist mass is obtained, which may have the consistency of a puree. The wet mass
  • the puree can be varied by appropriate choice of the degree of comminution in their viscosity
  • Components of at least one fruit variety are partially broken, it may be advantageous to the presence of atmospheric oxygen during the
  • Reduce shredding process This can, for example, oxidation reactions of polyphenols, which in some fruits such. As bananas or apples can lead to significant color changes prevent. By excluding oxygen it is possible to change the native color of the fruit components in the
  • the partial pressure of oxygen may be reduced to less than 100 mbar (for example less than 90 mbar or less than 70 mbar or less than 50 mbar) during comminution. It proves to be advantageous to reduce the oxygen partial pressure during comminution to less than 50 mbar (for example, to 45 mbar, 40 mbar, or 35 mbar). It may be particularly advantageous to reduce the oxygen partial pressure to less than 30 mbar (for example to 25 mbar, 20 mbar or less). As an alternative to the exclusion of oxygen, it is possible to add acidic fruit juice to the wet mass or to coat the moist mass with fruit juice, which may also reduce unwanted discoloration. In addition, a reduction of the
  • FIG. 3 shows this by way of example on a dry product of minced banana, wherein pureed banana was spread on a metal sheet and then predried.
  • Figure 310 shows the dark discolored surface of a shredded banana dry product processed in the presence of atmospheric oxygen.
  • Figure 320 shows the brighter surface of a dry banana product that was ground under a nitrogen purge and sprayed with lemon juice before being pre-dried.
  • 330 shows the even lighter interior of a dry banana product, which was ground under nitrogen purging, and its surface before Pre-drying with lemon juice was sprayed.
  • the degree of comminution depending on the starting material, may be chosen so that the dry product exhibits the stated properties in a desired manner.
  • the degree of comminution can influence the viscosity and the gas content of the wet mass.
  • heavy grinding of bananas using a colloid mill leads to higher viscosity of banana purees and increased input of gas from the surrounding atmosphere.
  • Higher viscosity could have a positive effect on the mouldability (e.g., sprayable) of a puree, possibly because of air bubbles resulting in greater volume and crisp texture of the products
  • Microwave drying or puffing can be obtained to a higher degree.
  • finer purees can be mixed with coarser fruit pieces after crushing.
  • the dry products described herein may be made from ingredients of at least one fruit variety. However, optional ingredients of two or more fruit varieties (for example, 3, 4, 5 or more fruit varieties) may also be mixed (step 130 in FIG. 1). Optionally, vegetables, herbs or seeds can also be mixed in crushed or uncut form. The puree or the raw mass can be produced by comminution of the desired mixture or the individual components can be comminuted separately and then combined as moist masses. Thereby are different shapes and colors possible, depending on the mixed fruit varieties.
  • FIGS. 4 and 5 show, by way of example, how the color properties of the dry products described herein can be tailored by appropriate mixing or stratification of different fruits.
  • Figure 4 shows the spiral lines of a stratified dry product (Fig. 410) and a marbled dry product (Fig. 420) of pineapple and strawberry puree, respectively.
  • dry products having a layered structure can be produced.
  • this is shown in FIG. 5 on a dry product of banana and mango.
  • Figure 510 shows a side view of a dry banana and mango product forming a thin and bright upper layer of minced mango and a thicker and darker lower layer of minced banana.
  • Figure 520 shows a perspective top view of such a dry product of banana and mango.
  • the content of atmospheric oxygen during comminution of different constituents can be adjusted so that desired color contrasts can be set in layered dry products.
  • coconut flakes can be enveloped by banana puree.
  • pieces can also be drizzled with juice, which allows an enrichment with additional flavors and valuable ingredients.
  • whole fruit pieces can be wrapped with a pureed moist mass.
  • Fruit variety in dry product greater than 80% (eg 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99% or 100%).
  • Dry products are obtained when crushed to a wet mass
  • Ingredients of the at least one fruit variety, a filtered or partially filtered juice is added from the same, from another or more fruit varieties.
  • the mass fraction of a fruit juice on the wet mass may be 25% or less (for example, 24%, 23%, 22%, 21%, 20%, 19%, 18%, 17%, 16%, 15%, 14%, 13%). , 12%, 11%, 10%, 9%, 8%, 7%, 6%, 5,%, 4%, 3% or less).
  • the at least one minced fruit variety of the dry products of the present invention may be mixed with a variety of varieties of vegetables, herbs, spices, seeds or germs singly or in combination and in variable degrees of comminution.
  • Dry products are used. These include: avocado, pumpkin, carrot, tomato, zucchini, onion, garlic, turmeric, beetroot, potato, pepper, spinach, corn, artichoke, eggplant, cucumber, radish, leek, sweet potato, cauliflower, broccoli, red cabbage, cabbage , Mangetout, fresh peas, beans, fennel, ginger, kohlrabi, parsnips, rhubarb, Brussels sprouts, salsify, celery, Chinese cabbage, corn salad, arugula, Swiss chard, chicory, kale, lettuce, ice lettuce, maca, sprouts and seedlings (eg cress, bean sprouts ), Mushrooms, chili peppers or olives.
  • herbs may also find use in the dry products of the present invention. These include, for example: parsley, basil, chives, dill, oregano, rosemary, marjoram, lovage, sage, wild garlic, savory, borage, stinging nettle, tarragon, chervil, coriander, mint or woodruff.
  • Spices can also be used individually or in combination in the dry products according to the invention. These include, for example: curry, turmeric, ginger, cinnamon, paprika, garlic powder, caraway, pepper, salt, chili powder, cumin, cardamom, coriander seeds, nutmeg, orange peel, lemon peel or saffron.
  • seeds or seeds may also be used herein described dry products such as: linseeds, chia seeds, sesame seeds, hemp seeds, psyllium seeds, sunflower seeds, poppy seeds,
  • additives to the dry products according to the invention for coloring, taste optimization or to increase certain ingredients such as polyphenols, vitamins, or minerals are possible.
  • These include, for example: algae (chlorella, spirulina), dried leaves (matcha, green tea, black tea), vanilla, wheatgrass, barley grass, moringa or cocoa nibs.
  • pre-drying As part of the process step of pre-drying (140 in Figure 1) are basically different suitable for drying methods.
  • vacuum processes such as freeze-drying, microwave drying / puffing or other processes which are suitable for producing crispy and substantially water-free products are suitable.
  • the predrying under a continuous stream of nitrogen, argon or
  • Carbon dioxide as this has a positive effect on the color retention of the product.
  • Predrying may occur in the production of fiction
  • the predrying serves to produce cohesive masses for better shaping, but which still have to contain a certain amount of water for further microwave vacuum expansion.
  • the water contained in the wet mass can then be excited by the microwave used under reduced pressure conditions, wherein the pre-dried mass can be inflated or expanded by the ongoing evaporation process.
  • sugar constituents may crystallize out into a stable and brittle framework or solidify amorphously.
  • the partial pressure of oxygen may be reduced to less than 100 mbar (for example less than 90 mbar, less than 70 mbar or less than 50 mbar) during predrying. It proves to be advantageous to reduce the oxygen partial pressure during predrying to less than 50 mbar (for example 45 mbar, 40 mbar or 35 mbar). It may be particularly advantageous to reduce the oxygen partial pressure to less than 30 mbar (for example 25 mbar or 20 mbar or less).
  • Temperatures occur that are higher than 80 ° C.
  • the temperature in the moist mass can be kept during the pre-drying, for example below 70 ° C, advantageously below 60 ° C and particularly advantageously below 50 ° C.
  • the combination of reduced temperature during drying and oxygen exclusion allows many of the nutritionally important components of the fruit (vitamins, antioxidants, etc.) to be preserved.
  • the moisture in the predried mass necessary for microwave drying under reduced pressure conditions may be between 30 and 60%, preferably between 35 and 50%, depending on the product and the desired pore size, to produce a puffed mass having the desired crispness and texture ,
  • the water content of the predried mass may be reduced to a mass fraction of 60%, 55%, 50%, 45%, 40%, 35%, or 30%.
  • a predried mass can be foamed with an inert gas (step 150 in FIG. 1). So it may be in terms of volume, the
  • Microwave drying under reduced pressure conditions results. It already can a proportion of 10-30% by volume (for example 15%, 20%, 25% or 30%) of gas or vapor lases in the wet mass depending on the raw material cause after
  • Dry products by a factor of 2-5 times is greater than the volume of the pre-dried mass before Aufpuffen by microwave drying.
  • significantly larger Exapnsions tinten are possible. For example, an expansion by a factor of 5-10 is possible.
  • the entry of gas or foam can increase the crispness and reduce the hardness of the final products, which in turn can have a positive effect on a consumption experience.
  • the proportion of gas or steam in the pre-dried mass should also not be too large, so that the strength of the products and a noticeable resistance during chewing is maintained (crispness). So should in the case of a gas entry into the pre-dried mass, a value of 80 vol .-% of gas in the mass should not be exceeded; preferably, the value of the gas fraction should be between 5-50 vol.% (for example 45%, 40%, 35%, 30%, 25%, 20%, 15% or 10%).
  • the entry of foam can be carried out in different ways. For example, nitrogen or another inert gas can be blown into the moist mass at a water content> 60% or even during drying.
  • Nitrogen which is located above the mass, can also be introduced by stirring or other mechanical agitation by dispersing tools or fast-running knives in the wet mass.
  • the Schaumlust. Gas input to be integrated into the crushing process of the fruits before pre-drying. In the latter case, however, it should be ensured that the foam does not completely escape from the mass during predrying. This can be achieved through the use or addition of raw materials that are used in the
  • Microwave drying (step 170 in FIG. 1) may be done in various ways within the process described herein for producing a dry product Conditions are performed. Of particular importance are the applied vacuum and the reduced pressure conditions, the temperature, the duration of the implementation and the intensity of the microwave radiation. These can be chosen so that, depending on the ingredients used subsequently desired properties in terms of volume, crispness, texture, aroma, etc.
  • Desirable properties for a dry product described herein may be achieved, for example, at temperatures of less than 80 ° C, preferably less than 70 ° C, more preferably at temperatures less than 60 ° C (eg 55 ° C, 50 ° C or less).
  • advantageous results for dry products according to the invention are achieved at reduced pressure conditions of below 100 mbar (for example, 90 mbar, 80 mbar, 70 mbar, 60 mbar).
  • Particularly advantageous dry products are observed under reduced pressure conditions of less than 50 mbar (for example at 40 mbar, 30 mbar, 20 mbar or less).
  • the duration of the microwave drying is in the range of a few minutes.
  • the duration of the microwave drying may be 3-15 minutes (for example 4, 5, 6, 7, 8, 9, 10, 11, 12 or 14 minutes) depending on the temperature and reduced pressure conditions.
  • the intensity of the microwave radiation can be between about 10 and 30 W * g _1 .
  • the parameters pressure, temperature, duration and intensity of the microwave radiation can be varied in dependence on one another in such a way that a dry product having desirable properties is obtained.
  • the expanded or puffed mass obtained in this way can be subjected to prolonged gentle post-drying (FIG. 1, step 180). Drying may be carried out at dry products according to the invention usually at temperatures of 35-60 ° C (for example at 40, 45, 50, or 55 ° C). Drying may take up to 6 hours (for example, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, or 5.5 hours) depending on temperature and pressure.
  • the post-drying is preferably under reduced
  • step 160 in FIG. 1 Beginning of microwave drying (step 160 in FIG. 1) to further enhance the properties of the dry products described herein. It showed a positive influence on heating to 40-50 ° C (for example 42, 44, 46 or 48 ° C) for a period of 3-15 minutes (for example 4, 5, 6, 7, 8, 9, 10, 1 1, 12 or 14 minutes).
  • the expansion ratio can be used. This can be calculated using the formula below:
  • V2 for volume after microwave drying.
  • the expansion depends primarily on the fruit and / or vegetables used, the gas or
  • Expansion factors may vary between 87% and 275% or more depending on the starting materials used (for example, at 90%, 100%, 110%, 120%, 130%, 140%, 150%, 160%, 170%, 180%, 190%, 200%, 210%, 220%, 230%, 240%, 250%, 260%, 270%). After previous introduction of inert gas, this value can still be exceeded depending on the gas volume fraction. Particularly crispy textures are observed when a volume of the dry product according to the invention is 150% or more of a volume of the predried mass, that is, has expansion factors of about 150% or more of the predried mass.
  • Figure 7 is a table showing the expansion factors of various dry products prepared according to the methods described herein. On the one hand banana and on the other hand pineapple was chosen as the basic substance. Both were each paired with other fruit varieties mixed and using various conditions in the individual
  • composition In order to further solidify the consistency of the composition, it is also possible to add further ingredients for texturing or for water binding.
  • further ingredients for texturing or for water binding e.g. dried milled fruits / vegetables, flours from vegetable raw materials such as cereals, legumes, oilseeds or the like are used.
  • press residues from the beverage industry, fiber preparations or proteins is conceivable to solidify the consistency of the mass before drying.
  • the addition of said ingredients to the mass before drying also provides the opportunity to alter the texture of the dried end products and make the strength, acoustics and bite of the dried products more attractive to consumers. This is easy to vary, especially when using proteins, press residues and insoluble fiber.
  • dry products according to the invention in addition to the direct use of dry products according to the invention as fruit and / or vegetable snacks is also a processing of dry products to other products such as cereal, granola bars, additive for crispy yoghurts, salad croutons, powder or granules for the production of drinks, chocolate insert, Praline filling, Wursteinlagen, baking ingredients, for preparation for teas, as a decor for different applications, etc. possible.
  • Drying step to be dried if this is necessary to achieve a water content of less than 10% by mass.
  • the processing of the mass before complete drying to a crispy consistency has the advantage that it is compared to the previous drying of whole fruits or fruit pieces possible, dry products in defined forms (eg in heart, dice, star or animal form) manufacture.
  • the shaping before drying has the positive effect that no powdery abrasion is produced, which would occur during the shaping of the finished dried products.
  • a wet mass of minced ingredients of at least one fruit variety may be filled into frames and pre-dried into cuttable plates or sheets to be cut into strips, cubes or other desired size geometries.
  • Cuttable sheets or plates can be provided in different layer thicknesses.
  • a layer thickness may preferably be between 3 and 15 mm (for example 4 mm, 5 mm, 6 mm, 7 mm, 8 mm, 9 mm, 10 mm, 1 mm, 12 mm, 13 mm or 14 mm). According to the use of the dry product, the layer thickness may be less than 3 mm (for example, 2.5 mm, 2 mm, 1.5 mm, 1 mm, 0.5 mm or less).
  • the layer thickness can also be over 15 mm (for example 16 mm, 17 mm, 18 mm, 19 mm, 20 mm, 21 mm, 22 mm, 23 mm, 24 mm, 25 mm).
  • Portioning of the dry product according to the invention can be chosen such that it suitable for the intended use (for example as a snack product, muesli supplement, cereal bar, additive for crispy yoghurts, salad crouton, powder, granules for the production of beverages, chocolate insert, praline filling, sausage layer or baking ingredient).
  • Dry products also done by means of dough or pastry bag press. In this case, a certain viscosity is required to keep the desired shape stable for further processing steps.
  • a sprayable mass of sufficient viscosity, as described herein, can be obtained by using high fruit
  • Dry substance such as banana
  • extrusion technology or pastry machines for a desired portioning.
  • 3D printing methods can also be used to produce a desired dry product according to the invention
  • portioning and shape to achieve.
  • the portioning can in turn be chosen so that the inventive dry product for the desired
  • the mass may be in the form of a die. This may be achieved by simple portioning prior to drying e.g. in appropriate forms like little hearts,
  • the dry products prepared by the process described herein may be monochrome or multicolor.
  • various color combinations are possible with the above dyes. These can range from a very bright yellow (for example, when using pure banana as a starting material), to very dark shades (red, green, blue). By mixing fruit varieties further color shades can be achieved.
  • Dry products described herein can be colored in their color
  • Brightness coordinate and the values a * and b * show up as color axes.
  • the value of L * axis extends from 0 (black) to 100 (white).
  • the red-green axis is represented by the a * value.
  • b * value are negative values for the green color component and the positive values for the red component.
  • Figure 8 shows the results of L * a * b * color measurements for dry products according to the invention which contain mainly yellow fruits such as banana, pineapple or mango as starting materials. Normal observer evaluation of each sample shows that L * values in excess of 50 (e.g. 55, 60, 65, 70 or more) and b * values result in at least 20 bright to bright yellows which can be very appealing.
  • Figure 9 shows results of L * a * b * color measurements for dry products according to the invention containing a red fruit variety such as cherry, strawberry, raspberry, blackberry or blackcurrant, or a red fruit juice from such a fruit variety.
  • FIG. 10 shows this by way of example for the color distribution on the surface of a conventionally dried banana (FIG. 1010) in comparison with a method according to the invention
  • FIG. 1020 Dry product from banana
  • Figure 1 1 shows more homogeneous color distribution on the surface of a dry product of pineapple according to the invention ( Figure 1120) compared to a conventionally dried pineapple ( Figure 11 10) and. Due to the homogeneous comminution and mixing of different parts of the fruit, the dry products of this invention have a more homogeneous appearance, which is also reflected in the L * a * b * color values and the standard deviations (SD) determined therefrom in the Table of Figure 12 can be confirmed.
  • SD standard deviations
  • the table of FIG. 12 in most cases exhibits a standard deviation of less than 5 for the brightness of dry products according to the invention. This also applies to most dry products that contain more than one fruit variety. However, if the fruit components are too small in size, such as in sample 21 containing kiwi and its black kernels, or sample 26 containing white coconut in dark banana mass, the standard deviations within a sample may be higher even with dry products according to the invention. In general, however, the homogenous matrix of dry products according to the invention, into which kernels, nuts or other pieces of fruit have been introduced during comminution or mixing, have a higher degree of homogeneity compared to conventional fruit snacks from individual large pieces of fruit or fruit slices.
  • dry products according to the invention containing cores, nut pieces or other fruit pieces show a standard deviation of 10 or less in brightness over the surface of the dry product (for example 9, 8, 7 or 6).
  • Particularly preferred dry products according to the present invention have standard deviations of 5 or less (for example 4, 3 or 2) for the brightness of a surface.
  • Characteristic of the dry products according to the invention of comminuted components of fruits and / or vegetables are the structure and the structure. While in conventional snacks of whole dried fruits the structure of the cells is largely preserved and clearly visible in microscopic images, the dry products of comminuted components described herein are structured differently depending on the raw material used. However, the original cell structure is usually no longer clearly recognizable (depending on the degree of comminution).
  • FIG. 13 largely shows a comparison of scanning electron images of cross sections of a conventional, commercially available snack intact pineapple pieces with a dry product according to the invention based on pureed pineapple.
  • Figures 1310 and 1330 show that the cellular structure appears to be almost completely preserved in whole puffed fruits. Crystallized or amorphously solidifying sugar seems to have been stored on the intact cell walls and to stabilize surrounding air-filled areas.
  • the pineapple dry product according to the invention shows a significantly lower number of intact cells with a simultaneous increase of disordered ones
  • FIG. 14 shows a comparison of scanning electron images of longitudinal sections of a conventional, commercially available snack from largely intact pineapple pieces with a dry product based on pureed pineapple according to the invention. As shots of the cross sections also show the
  • images 1410 and 1430 it can be seen again that the cell structures are well preserved in the commercial product.
  • images 1420 and 1440 of the dry product according to the invention show layered, leafy structures. Presumably, the sugar is solidified here during drying / crystallized out.
  • FIG. 15 shows scanning electron micrographs of a longitudinal section and a cross section of a dry product according to the invention which is based on a mixture of banana and pineapple in the ratio 1: 3. The admission of the
  • Cross-section 1510 makes, as for the fiction, dry pineapple of Figures 13 and 14, clearly that the number of intact cellular structures is reduced, while the number of disordered air pockets appears increased.
  • image 1520 again the layered, leafy surface for the dry product according to the invention from a mixture of banana and pineapple.
  • FIG. 16 shows a comparison of scanning electron images of cross sections of a conventional, commercially available snack from largely intact banana slices with a dry product according to the invention based on pureed banana.
  • the commercial snack puffed snack from whole bananas
  • longitudinal, long and fibrous bundles are aligned, between which the cavities are embedded.
  • pictures 1620 and 1640 of the dry product according to the invention show relatively large volume pores in a relatively regular arrangement. This may be explained by the fact that air or
  • FIG. 17 shows a comparison of scanning electron images of a longitudinal section of a conventional snack from largely intact banana slices with a dry product according to the invention from banana.
  • Figure 1710 shows an aligned fibrous structure for the commercial snack also in longitudinal section.
  • the dry product according to the invention from banana is in the
  • Cross-section rather crater-like, but also has smooth surfaces, which in turn could have been caused by the layered crystallization of sugar.
  • Dry product based on pure banana a pore-rich but also more ordered structure than the pineapple-based dry products according to the invention.
  • the crispiness of commercial puffed whole fruit snacks is due to the cells obtained and the solidification / crystallization of the sugars on the cell walls.
  • the resulting gas-filled cavities are crispy for the
  • these cavities or pores in the dry products according to the invention are probably more random and therefore rather disordered (as in the dry product of mashed pineapple) arise.
  • the cavities or pores may possibly be introduced by a higher initial dry matter in the comminution, by the higher viscosity of a puree crushed fruit components are fixed and crystallized during the drying process / solidified (as for example in the dry product of mashed banana).
  • dry products according to the invention are characterized by average pore diameters of 15 to 400 micrometers ( ⁇ ) (FIGS. 19-21), as represented by
  • Mercury porosimetry can be determined. Depending on the degree of comminution of the at least one fruit variety and other constituents of the mass, average pore diameters of, for example, 20 ⁇ , 25 ⁇ , 30 ⁇ , 40 ⁇ , 50 ⁇ , 60 ⁇ , 70 ⁇ , 80 ⁇ , 90 ⁇ , 100 ⁇ , 1 10 ⁇ m, 120 ⁇ m, 130 ⁇ m, 140 ⁇ m, 150 ⁇ m, 160 ⁇ m, 170 ⁇ m, 180 ⁇ m, 190 ⁇ m, 200 ⁇ m, 210 ⁇ m, 220 ⁇ m, 230 ⁇ m, 240 ⁇ m, 250 ⁇ m, 260 ⁇ , 270 ⁇ m, 280 ⁇ m, 290 ⁇ m, 300 ⁇ m, 310 ⁇ m, 320 ⁇ m, 330 ⁇ m, 340 ⁇ m, 350 ⁇ m, 360 ⁇ m, 370 ⁇ m, 380 ⁇ m or 390 ⁇ m can be observed by mercury porosimetry
  • the final water content is helpful to ensure the desired product properties, such as the crispness but also the shelf life.
  • Characterizing properties of dry products according to the invention can be described by mechanical texture analysis, apart from human sensory methods.
  • the method of Liu Liu, Chenghai, Zheng,
  • the crispness of the dry products according to the invention is defined by the method of Liu as the number of significant fractures in a first positive bite area.
  • the crunchiness can be expressed by this method as the number of peaks that corresponds to a maximum peak which in turn may represent the complete break of a dry product at the end of a first positive bite area.
  • the height of the individual peaks also influences the sensory experience of crispiness. At very low peaks, a faint crunchy sound is more likely to be felt before the sample breaks, with high peaks resulting in louder noise and a higher degree of crispiness.
  • peach, apple, pineapple, kiwi, melon (Galia), strawberry and banana were used as basic fruits. These were processed neat or combined with various other fruits as a mixture or in layers. These include mango, forest fruit mix, raspberry, coconut. Also, the antioxidant effect and effect on the texture by spraying
  • FIG. 18 shows exemplary texture analyzes based on the Liu method for three dry products according to the invention.
  • the breaking force represents the maximum force used to break a snack. In the diagrams of FIG. 18 this represents the maximum peak.
  • the crispness is determined in the diagrams of FIG. 18 by the linear distance up to the maximum peak.
  • the number of peaks seems to be important. The more peaks, the more air influences are present in the product and the looser and crisper the product.
  • For the dry products according to the invention between 5 and 20 peaks, which precede the maximum peak in a first positive bite area, were observed in exemplary measurements.
  • Appealing crispness was especially observed with numbers from 7 to 15 peaks (e.g. 8, 9, 10, 11, 12, 13 or 14 peaks) before the maximum peak.
  • An appealing crispness was further demonstrated for the dry products of the invention when at least 3 peaks before the maximum peak or break, the peak height of the individual peaks was more than 5% of that
  • Total peak height is better than 10%, more preferably more than 20%.
  • Diagram 1810 shows the measurement of a dry product of pineapple according to the invention mixed with blackcurrant juice, with an average of about 10 peaks being observed before the maximum peak.
  • Diagram 1820 shows the measurement of a
  • Diagram 1830 shows the measurement of a dry product of cherry, banana and cinnamon according to the invention, with average peaks up to the maximum peak being observed.
  • an advantageous texture results when using mashed pineapple or pureed banana as a base.
  • the texture properties were more favorable for bananas when stored, and in the case of pineapples, fresher fruits were also better suited to the texture of the dry product.
  • the banana purees have a very good foamy texture after microwave drying (puffing)
  • the pineapple products are less frothy but still have a porous structure, and thus also a very good crunchiness.
  • coconut milder dried products, i. H. a mouthfeel similar to one
  • Shortbread biscuit can be produced.
  • Characteristic of the dry products according to the invention is a homogeneous, crispy texture when using pure or mixed and finely divided purees as raw material as described herein.
  • Vacuum oven 60 ° C dried to ⁇ 7% humidity.
  • the cubes show a balanced sweetness and acidity, a pleasing reddish color and a crispy texture in a sensory examination.
  • Dry product 4 of banana and 14% blackcurrant juice dry product 5 pineapple and 14% acerola juice, dry product 6 of pineapple and 14% grapefruit juice, dry product 7 of pineapple and 14% sea buckthorn juice, dry product 8 of pineapple and 14% blackcurrant juice, dry product 9 of banana and 18%
  • washburn equation For pore analysis by means of mercury porosimetry a QUANTACHROME POREMASTER 60-GT is used.
  • the basis of the method is the so-called Washburn equation, which for a non-wetting liquid (mercury) represents the dependence of the filling (intrusion) or to be emptied (extrusion) pore diameter on the applied pressure.
  • the filling of the measuring cells takes place in a horizontal position before the actual measurement: This prevents a static pressure of the heavy mercury (density approx. 13.5 g / cm3) on the sample and an undetected filling of large pores.
  • the measurement results are displayed as intruded volume above the pressure or above the pore diameter. Since the large pores are first filled at low pressures in the case of mercury porosimetry, the large pores on the x axis on the right and the small pores on the right are found by default. The samples were not further dried, but measured in the initial state. For weighing one rel. large amount of sample used (about 0.5 to just under 1 gram.
  • Figures 19 and 20 show two types of graphical representation of results:
  • the pore size distribution curve ( Figure 20) is calculated from the normalized volume curve by differentiation.

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Abstract

Les produits secs de la présente invention fournissent des snacks (que l'on appelle des smoothies croustillants) ayant une teneur en fruits particulièrement élevée, qui sont caractérisés, en raison de leur production à basse température dans une large mesure en l'absence d'oxygène, par un degré élevé de conservation des constituants des fruits qui sont précieux mais sensibles à l'oxydation et à la température et qui ont un arôme intense et un aspect homogène et un couleur attrayante.
EP16729560.9A 2015-06-15 2016-06-15 Produit sec à base de fruits et/ou de légumes et procédé de production Pending EP3307088A1 (fr)

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WO2021066108A1 (fr) * 2019-10-01 2021-04-08 株式会社ニチレイフーズ Fruit d'acérola séché et son procédé de production
KR102178539B1 (ko) * 2019-10-04 2020-11-24 변재달 아로니아 및 미인고추 건조분말을 포함하는 식품 조성물 및 이의 제조방법
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JP7544509B2 (ja) 2020-05-18 2024-09-03 株式会社ニップン シート状食品及びその製造方法
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KR102637451B1 (ko) * 2021-05-03 2024-02-16 농업회사법인 (주)케이푸드바이오 파스닙을 함유하는 쿠키 및 그 제조방법
KR102687200B1 (ko) * 2021-10-12 2024-07-22 이주원 산채 김의 제조방법
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WO2023106942A1 (fr) * 2021-12-12 2023-06-15 Sultan Qaboos University Produit alimentaire à écoulement libre et son procédé de préparation
CN117694395B (zh) * 2024-02-05 2024-04-26 洛阳果鲜农网络科技有限公司 一种果蔬脱水保存用冷冻干燥装置

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US20230047543A1 (en) 2023-02-16
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