SE439421B - SET TO MAKE CHIP SIZE, FREEZE DRIED FRUIT SHEETS AND / OR SHEETS DIVIDED ROAD TABLES - Google Patents

Description

7802329-8 In addition, a process is known previously in which they are used for drying intended fruits are dried through a so-called freeze-drying. The fruits shall then, after the pre-processing described above, as far as possible in natural form or in pulp form is gently dried to a powder. Here- through it one can obtain a very low water content, whereby the above specified destruction reaction can be eliminated.

In the case of packaging sealed against water vapor, storage can take place underneath many years without a significant loss of quality. To again be able to process and also for direct consumption it is necessary, in the hitherto known method of freeze-drying and also in others previously known methods, that the dried fruits are reconstructed.

The water uptake capacity of the dried fruit is very variable and on several occasions gives a consistency of the reconstructed fruit which in relation to the original fruit is strongly different.

The previous state of the art also includes the method shown and described in English Patent Specification 1,455,986.

In said patent specification a method is provided for stabilizing one color, where the stabilization refers to dehydrated carrots. These carrots should be divided into strips and then expose the strips to one blanching and partial cooking, whereby the carrot parts thus obtained to be filled, by a liquid solution of ascorbic acid or erythoric acid or a salt of these, complete and freeze the parts and then freeze dry the frozen parts to a stable humidity. Although the cited English patent 1,455,986 provides one ability to stabilize the color of carrots, using ascorbic acid ~ acid, it should be borne in mind that only carrots are treated here, and any display to freeze-dried fruit slices is not given. In addition, it is stated that should be completely soaked in ascorbic acid.

The previous state of the art should also mention the method that is shown and described in U.S. Pat. No. 3,962,355. Here a production of chip-shaped food from fruit and vegetables is provided 'and which means that the fruit material must be cut into slices and there the inactivation of the oxides shall take place by chemical treatment or treatment, after which slices are frozen in vacuo or atmospherically pressure and cooling of the frozen parts in a vacuum.

DESCRIPTION OF THE PRESENT INVENTION An object of the present invention is to provide guidance on a ways that provide an opportunity to eliminate the above inconveniences. 1so2s29 ~ a A significant way for the present invention to produce such a dried fruit slice is specified in the following patent vet.

DESCRIPTION OF THE NOW SUGGESTED EMBODIMENT According to the present invention, the object is achieved that in a construction obtain a nature-identical product. The present invention is based on a process for producing fruit slices through use freeze-drying or another gentle little destructive drying process in which such an end product is obtained which corresponds to a nutrients with properties such as directly edible, tasty, crunchy or crispy. The reconstruction comes, due to an exact advance specified dimensioning and the nutritional physiological properties of the end product, to be determined by the consumer, who has been shown to know one pleasant taste experience. Saliva production in the mouth occurs, due to the physical composition of the fruit slice, that more or less strongly stimulated. Saliva causes in the reconstruction of the fruit piece, a change from the originally brittle fruit piece to a softer one mouth-adapted consistency, which the consumer perceives as a pleasant one melting with increasing fruit taste experience.

The pre-treatment of the fruit before the freeze-drying itself is carried out with the goal in view, that the freeze-dried fruit can be made directly eatable. This includes washing, core or stoning the fruit and the piece of fruit must be of a dimension suitable for the freeze-drying itself. sionated so that the ä on one side has a pleasant ingestion form and å the other side gives a pleasant feeling of ingestion in the mouth. The fruit piece size must be dimensioned precisely for each fruit, especially with regard to to the reconstruction possibility. For apples, fruit slices with one are suggested thickness of 6-8 mm, which have been shown to remain unchanged at freeze-drying and subsequent treatment.

Depending on the apple variety, degree of ripeness and vintage, it should be taken into account an adapted composition of the fruit drying mass. For a leveling 'holding between fruit acid and fruit sugar which is essential for it desired taste but also for the reconstruction process (this is a lot important circumstances) it may be necessary to standardize the the action of the fruit to its natural composition. In addition, the fruit pieces are dipped in a sugar solution bath.

POOR QUALITY '7802329-8 i _ 4 _ In order to reduce the enzymatic or non-enzymatic well staining, it is necessary to dip the fruit piece in an ascorbic acid relay solution, which causes an antioxidant effect. Hereby is obtained that the flesh retains its originally bright color below the more or less long processing process and thus does not become unsupported. light brown.

In the case of a non-immediate treatment process, it may be advantageous to provide the fruit pieces with a neutral coating, such as egg white. This prevents the sticking effect between the fruit pieces below processing and, in addition, is accelerated during ingestion fluid uptake (water), which during ingestion otherwise possibly could cause the fruit piece to stick to the palate.

Apart from a precisely tailored dimensioning of the fruit piece it is necessary that through the corresponding careful pre-treatment of the piece of fruit before freeze-drying, achieve the optimal taste properties at the end product. It should therefore be sought that in the case of pre-treatment process a refining process as far as possible. In that case the manufacturing process so requires, prior to freeze-drying, an intermediate The storage of the fruit piece takes place by deep-freezing.

The concentration of the ascorbic acid solution should preferably be within the range 0.1-1.5%. The concentration of the sugar solution adapts to the requirements imposed on the final product. The concentration of egg whites the solution is adapted to the thickness of the desired egg white layer. Fruit- the disc can of course also be provided with a food-adapted color.

A taste and aroma improvement of the final product can be obtained by to provide the slices with a chocolate and / or egg white before packing covers or similar covers.

As fruit or vegetable, for example, apple, carrot celery and similar products with a consistency corresponding to texture or a texture such as meat and cheese. Discs from different products can of course also be packed in one and the same package.

The fruit slices of the present invention are by freezing the drying is directly edible and corresponds to a tasty crunchy funds. Its condition is maintained over longer periods of time, because the packaging takes place in a protective atmosphere, for example nitrogen, with the help of a packaging materials which prevent the entry of gas especially air and water vapor. 7802329-8 _ 5 _ The present invention is based on a method of making a dried fruit slice in the form of chips by the method using a freeze-drying. Prior to this drying, the disc should be dipped in a nutrient intended solution, thereby preventing the browning reaction. For to prevent the loss of the chip shape during storage, there is a gasket, which contains shielding gas and thereby prevents access of gas especially air and water vapor. According to the procedure, the fruit slice is dipped in a solution to prevent the browning reaction and this solution consists of an aqueous axorbic acid solution with a concentration of 0.1-0.5%. The procedure is also based on that fact that the fruit slice is dipped in sugar, egg white, resp. chocolate solution and is thereby provided with a surrounding layer. In that case, a sugar solution used, milk sugar is suggested.

According to the process, the fruit slice can be dipped in a dye and / or a flavoring agent or these substances can be added to others per se previously known methods. According to the procedure, before freeze-drying can also present a bianschering treatment.

POOR QÜÄLÉTY

Claims (1)

7802329-8 PATENT REQUIREMENTS. Methods of producing, by treatment and subsequent packaging, freeze-dried fruit slices (formed from apples), and / or sliced vegetable, wherein the slices are assigned a chip shape, with a thickness, preferably between 6 and 8 mm, according to the following sequence; a) b) c) d) e) f) s) that the discs are treated by dipping in a solution, in particular an ascorbic acid solution with a concentration of 0.1-0.5%, where the solution is selected to contain agents which reduces and / or prevents a discoloration (brown reaction) of the discs, that if necessary the discs are treated to be covered with a layer of sugar and / or an egg white layer and / or a layer of chocolate and / or that if necessary the discs are treated to give the discs a coloring and / or seasoning and / or, if necessary, the slices are treated for blanching, that slices, treated according to "a" above or alternatively also according to "b", "c" and "d" above, are subsequently treated to be subjected to freeze-drying that treated slices, after freeze-drying, are introduced into a package, that the package is chosen to preserve the slices in such a way that they are prevented from losing their chip shape during storage, for example by introducing the slices into an inert atmosphere, preferably nitrogen.