FR2769472A1 - Preservation of dried fruit and vegetables - Google Patents

Abstract

Fruit or vegetables are cut into thin slices. The slices are placed on a sheet of paper or silicone on top of a baking sheet, and coated with a mixture of egg white and icing sugar, using a brush or spray gun. After sprinkling with spices, herbs or dried fruits the slices are dried, cooled and packed. After washing, the fruit or vegetables are cut into thin slices, using a machine for precision. The slices are placed on a sheet of paper or silicone on top of a baking sheet, and coated with a mixture of egg white and icing sugar, using a brush or spray gun. After sprinkling with spices, herbs or dried fruits the slices are dried at 75 - 85 deg C for 3 - 6 hours in a rotary oven, cooled and packed. In variants the slices can be shaped before cooling, e.g. twisted for lemon slices or curved for apple or pineapple, or they can be sprayed with alcohol to concentrate their flavor, e.g. with pear brandy for pear slices.

Description

DESCRIPTION
FINE SLICES OF DEHYDRATED FRUITS OR VEGETABLES WITH
MULTIPLE FLAVORS
The patent application relates to the production of crisp fruits or vegetables scented with an aromatic herb, spice or dry fruit by adhesion during dehydration. thanks to a substance of an egg white mixture and icing sugar. (100g of egg white + 6Og of icing sugar). Indeed, this substance allows adhesion invisibly of the materials used.

Example: - for fruit: apple, orange, pear, strawberry ...

- for vegetables: celery, leek, tomato ...

- for aromatic herbs .. thyme, rosemary ...

- for spices: cinnamon, licorice, pepper ...

- for dried fruit: almond, hazelnut, crushed cocoa bean ...

The purpose of this type of product is to facilitate the decoration of a dish or a dessert or simply to chew nature.

A - The invention resides in the preparation process used and very particularly in the discovery of the working technique:
The process includes the following steps: - Fruits or vegetables are cut into thin slices by hand or machine, after having been washed.

- The fruits or vegetables are spread on a sheet of paper or silicone (brand: silpat or exopat), itself placed on a sheet baking sheet.

- Spray or coat with a substance based on egg white and icing sugar the slices using a pressure gun or a brush.

-Spread the slices of spices or aromatic herbs or dried fruits.

- The whole is placed in a fan oven.

- Need to use a ventilated oven at a precise temperature: an electronic control is recommended. The ideal temperature is between 75 and 80 degrees for fruit. The duration of the heating time varies according to the type of fruit or vegetable and the thickness of the slice.

In the case of vegetables, the temperature can reach 85 "C.

- Cool to room temperature, peel the slices out of the oven.

- Storage of cooled slices in an airtight container in excessively large quantities.

Examples of fruit cutting.

Thickness Minimum duration Temperature
Apple 2 mm 4 h 750
Pineapple 3 mm 5 h 80 "
Orange 2 mm 4 h 75 "
Kiwi 2,5mm 4h 75 "
Melon 1.5 mm 3 h 75 "
Pear 2mm 6h 75 "
2mm cutter 3 h 75 "
The minimum duration indicated in this table can be extended depending on the quality of the fruit, vegetable or material used.

Example of flavors that can be combined with fruits or vegetables: - aromatic herbs: thyme, rosemary ... (leaf the stems for use) - spices: cinnamon, licorice, pepper ... ( in powder)
- dried fruit: almond, hazelnut, crushed cocoa bean ...

When using dried fruits, it is recommended to chop them so that
their weight is not detrimental. With too much weight, there would be
poor adhesion.

B - Advantage of the process: - The slices remain flat and keep their natural color, appearance and flavor.

- Thanks to dehydration the slices are fragrant and crisp.

- The added substance disappears while fixing the added flavor on the slices.

- Fruits or vegetables are packaged in small quantities, by type, in airtight sachets or boxes. Indeed, it is important to protect the slices obtained from humidity.

- These products keep for a long time and keep all their crispness and their flavors.

 Preparation variants.

- In addition, the skilled person can according to his desire, when the fruits are crunchy, give a shape to some: just by removing a plate from the oven, take the slices one by one, before cooling, and give them the desired shape, either a twist with the melon or curved (tile style) for the apple and the pineapple.

 - He can spray them with alcohol to concentrate the flavor. Example: pear brandy for pear.

 -. He can also dip them in a colored or spicy syrup, see salted, (on special order) before heating.

 It will be enough, after a determined bath, to drain them then to arrange them on plate and to put in the oven.

Claims (2)

RE VENDICA TIONS  1 - Process for the preparation of dehydrated vegetables or fruit with multiple flavors, in slices, characterized in that it comprises the following stages: - Cutting the fruit or vegetable (previously washed) into thin slices using a slicing machine for cutting precision. - Laying on a sheet of paper or silicone, itself placed on a baking sheet. - Using a brush or a pressure gun, coat the slices with the egg white + icing sugar mixture. - Sprinkle the spiced slices with aromatic herbs or spices or dried fruit.  - Heats between 75 and 850 for at least 3 to 6 hours in a fan oven. Possibility of extending the minimum period of time depending on the quality of the fruit or the material used (oven). - Obtaining crispy slices with concentrated flavors in natural color. - Cool to room temperature, peel the slices out of the oven.  important. - Storage of chilled slices in an airtight container by quantity not too much 2 - Slices of dehydrated fruits or vegetables with multiple flavors characterized in that they are obtained by the process according to the preceding claim.