WO2016202830A1

WO2016202830A1 - Dry product consisting of fruit and/or vegetables and a method for producing same

Info

Publication number: WO2016202830A1
Application number: PCT/EP2016/063699
Authority: WO
Inventors: Peter Eisner; Regina Fischl; Christian Zacherl; Dominic Wimmer
Original assignee: Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V.
Priority date: 2014-10-02
Filing date: 2016-06-15
Publication date: 2016-12-22
Also published as: DE102015210890A1

Abstract

The dry products of the present invention provide snacks (so-called crunchy smoothies) with particularly high levels of fruit, which are characterised, thanks to their production at low temperatures with substantial exclusion of oxygen, by a high level of conservation of oxidation-sensitive and temperature-sensitive, yet valuable, fruit components, and which have an intense aroma as well as a homogeneous appearance of an attractive colour.

Description

Dry products of fruits and / or vegetables and methods of production

PRIORITY

The present application claims the priority of the German

Patent application DE 10 2015 210 890.2 with the filing date 15 June 2015.

TECHNICAL APPLICATION

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.

STATE OF THE ART

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.

With regard to their color and texture, the products mentioned vary considerably. While chips or peanut flips are characterized by a crunchy texture, the texture of most dried fruit and vegetable snacks is rather soft or rubbery, so many consumers do not consume many of the dry products as typical crunchy snacks. In the case of dried fruit such as apples or raisins, the color and the aroma of the fruit change considerably during the drying process due to oxidation, which reduces the enjoyment of the products.

To increase the crispness, some dry products such as bananas or pineapple pieces are sugar-coated and / or deep-fried to produce a firmer and harder one to achieve crispy texture. However, the added value of these products in terms of acoustics and firmer bite is paid for by adding sugar or oil so that the natural composition of the fruit is no longer present in the final product. The same applies to the use of antioxidants. For example, by the addition of sulfite or ascorbic acid in the drying of fruits and vegetables, the tanning can be minimized and the color of the products obtained, however, such additives are undesirable in many consumers.

A significant improvement in color and crispness can be achieved through the use of vacuum techniques. Examples thereof are freeze-drying (e.g., CN102342318), microwave vacuum drying (e.g., CN101849573), or puffing (EP2408322 B1) of fruits and vegetables. In these processes, 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

End products clearly superior to conventional dry products.

Another approach to making fruit-based snacks with a crispy texture is described in WO201411813. This is based on a

Mixing a fruit material with a binding material, wherein the mixture is subsequently subjected to cooking and dehydration steps until a desired water content and in the mixture and a desired bubble structure is achieved. However, the use of the binding material reduces the fruit content in the snack product, which can also adversely affect the flavor of the fruit snack.

However, the products mentioned also show disadvantages, which in most cases are due to the raw material. For example, most fruits and vegetables vary considerably in terms of sweetness, acidity, aroma, color and oxidation stability. This applies in particular between different species and varieties but also for the same varieties depending on location, climate or crop year. As a result, the quality parameters sweetness, acid and color of the end products vary without the addition of

Antioxidants, sugar or acid quite considerably. Even between individual fruits of the same crop or within a fruit (eg red and green areas of one and the same strawberry), experience has shown that there are considerable differences, which are of course also disadvantageous to consumers as a natural variance be felt. A uniform color, sweetness or acidity of the final products can therefore not be achieved without the use of granulated sugar or other food additives according to the prior art.

The object of the present invention is dry products from fruits and / or vegetables, in particular as fruit and / or vegetable snacks,

which have a crispy texture and, even without the addition of granulated sugar or food additives, are significantly more consistent in describing the quality parameters sweetness, acidity, aroma consistency and color than the known dry products of the prior art.

DESCRIPTION OF THE INVENTION

The object is achieved with the dry products and the process for their preparation according to the independent claims. advantageous

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. In addition, 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

Vegetable variety included.

The terms 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.

Components of a fruit or vegetable variety or fruit or

Vegetable ingredients can, for example, the juice or pulp or even that

include whole fruits or vegetables.

In a further aspect, there is proposed herein a process for the preparation of crispy dried fruit products (Figure 1) which employs heavily minced ingredients of at least one fruit variety as a starting material. By applying the method according to the invention, processing at low temperatures allows for the substantial exclusion of oxygen, so that dry products can arise, which are characterized by a high proportion of fruit, a high conservation of sensitive to oxidation and temperature but valuable

Fruits, a homogeneous color distribution, a crispy texture and an intense flavor.

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. As a result, on the one hand, no specific selection of the starting materials necessary, on the other hand, costs can be reduced. At the same time, comminution and homogenization also lead to a homogenization of taste and color properties in the dry product described herein. In addition, 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

Spectrum of starting materials to which the process conditions can be adapted individually, but always so gentle temperatures and oxidation with atmospheric oxygen minimizing conditions are possible that not only valuable Protein and lipid components, but also vitamins and other secondary

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.

Furthermore, in the production of dry products according to the invention, the addition of binders is not required. In the method described herein, 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. For dry products according to the invention either a fruit variety or fruit variety can be used as starting material or a mixture of several types of fruit or fruit varieties. In embodiments which also contain vegetables, 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.

Although the addition of binders is not required for the preparation of the proposed dry products, 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. An addition of fruit juice to the crushed

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.

These and other technical effects and advantages of the invention are explained in more detail below with reference to the figures and examples.

LIST OF FIGURES

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

Figure 6: coconut flakes wrapped in banana puree

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

Conventionally dried pineapple and a dry product of pineapple according to the invention

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

Conventionally dried banana and a banana dry product according to the invention

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

dry products

FIG. 21: Mean pore diameter for selected inventive

dry products

DETAILED DESCRIPTION OF THE INVENTION

In the following, the individual steps of the processes and properties of the dry products of the present invention will be described in detail.

In the proposed method, 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.

Provide

Providing ingredients of at least one fruit variety as

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).

It can be used for fruit varieties of different maturity levels. The use of high-ripeness fruits can contribute to crisper and more aromatic dry products. This can be the use of fruit with so high

Allow maturity that would otherwise no longer be suitable for sale. This is the case, for example, with bananas, whose maturation is primarily reduced to low-molecular sugars such as sucrose and finally to fructose and glucose, fructose and glucose and also to sucrose.

Even when mixing different raw materials can fruit with high degree of ripeness be used advantageously for use. For example, by mixing bananas and strawberries, pureeing various fruits or vegetables to a desired consistency and viscosity or by further mixing variations different contents of the individual fruits or vegetables to sugar, acid,

Color intensity and oxidation stability are compensated in a special way and thus the quality parameters of the final products are standardized.

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. For example, the air entrainment and the stabilization of air bubbles during microwave drying or puffing could be related to the viscosity of the pureed material. For example, for certain varieties of fruit, 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.

For example, to remove water from fruits, you can use a longer one

Storage time to be subjected. But it can also be used fruits with a high degree of ripeness, whose water content has already decreased. Alternatively, various methods for targeted dehydration can be used. For example, different drying methods such as

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) or evaporation (eg rotary evaporator or similar methods) can be used , Advantageously, an oxygen-reduced or oxygen-free gas phase is used during drying.

Depending on the fruit variety used, it may be beneficial in the production of the dry products, for example, to reduce the water content in the raw material 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. It may also be beneficial to contact the fruits for a period of time with an oxygen-free or reduced atmosphere before processing to increase the proportion of To reduce oxygen dissolved in the fruit before processing.

FIG. 2 shows, by way of example, the water content and the sugar content of

Fruit varieties that are suitable for the processing described herein dry products according to the invention because of these properties. 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.

For example, the following fruit varieties may be used singly or in any combination for the preparation of the dry products 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.

crush

Regardless of the at least one fruit variety used and the drying process, as described herein, 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. Depending on the degree of comminution, 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

Fruit pieces reduced. In crushing, 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

(For example, the puree) can be varied by appropriate choice of the degree of comminution in their viscosity

Since during the shredding process cellular and other protective structures of the

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

resulting dry products largely while the color of products that are processed in the presence of oxygen, darker and brownish. In addition, the absence of atmospheric oxygen may suggest

Protect vitamin loss (eg Vitamin C). 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

Sauerstoffbartialdrucks be combined with the addition of acidic fruit juice.

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. Without relying on any theory of mechanistic foundations, treatment of the surface with acid appears to result in inactivation of the polyphenol oxidase initiating the tanning reaction with oxygen, as seen in Figure 320, as compared to Figure 310. As can be seen in Figure 330, the previous comminution under nitrogen purge seems to displace the oxygen from the wet mass. In addition, no oxygen could penetrate through the surface into moist mass.

Although the degree of crushing does not significantly affect

Depending on the starting material, 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.

However, the degree of comminution can influence the viscosity and the gas content of the wet mass. For example, 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, in turn, 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. In addition, finer purees can be mixed with coarser fruit pieces after crushing.

Mix

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.

Starting from the comminution described herein, dry products having a layered structure can be produced. By way of example, 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. Furthermore, 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.

The comminution steps described herein, optionally to a different degree, allow in conjunction with a subsequent

Mixing a variety of possible combinations. In addition, less crushed components of another variety of vegetables, such as pieces or slices can be introduced as an insert into an already pureed moist mass.

For example, as shown in FIG. 6, coconut flakes can be enveloped by banana puree. In addition, pieces can also be drizzled with juice, which allows an enrichment with additional flavors and valuable ingredients. Furthermore, whole fruit pieces can be wrapped with a pureed moist mass.

Advantageously dry products according to the invention can be obtained if the proportion of comminuted components of the at least one

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%).

In addition, tasteful inventive

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).

With regard to the mixing of different raw materials offers a variety of variations. Here are different raw materials either different fruit / vegetable varieties or types or just

understood fruit or vegetables of different crops, varieties or species or in each case fruit / vegetable components thereof. Thus, mixtures that consist only of bananas of one or different crops are just as possible as mixtures of various fruit / vegetable varieties or varieties, as they are today, for example. are known as smoothies. Mixtures of plants or fruits of the same crop, for example of bananas of different degrees of maturity, are possible.

Some methods for combining and mixing or mixing the raw materials are described below by way of example:

Mixing of different raw materials into a pulp, a pasty mass or a mixture with lumpy proportions.

- Mixing of different raw materials into a liquid mixture, for example by pureeing, stirring or kneading. Mixing of different raw materials to a juice mixture or juice-like porridge or puree.

Mixing juices or juice concentrates from different raw materials.

Dripping fruit or vegetable pieces with juice or concentrate of other fruits, plants or vegetables, which may also be from the same species, variety or crop as the fruits / vegetables of the fruit or vegetable pieces.

It is also particularly advantageous to mix or mix the individual raw materials under a reduced oxygen atmosphere in order to minimize the oxidation of the raw materials. For this purpose, it is advisable to process the raw materials under vacuum or under a protective gas atmosphere (eg nitrogen). Possibly. This processing can also be carried out with a storage of the raw materials with a large exclusion of oxygen be combined.

If after mixing the different raw materials or one

Raw material in different degree of comminution the original shape of the fruit and / or vegetable varieties or their constituents is changed, measures can be taken after the mixing process to make the mixture again

To obtain single portions, which can be converted into a dry, crispy form. This can be achieved by simple portioning prior to drying e.g. in

appropriate forms such as hearts, asterisks, flowers, circles, triangles squares or the like done.

As described herein, 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.

Various varieties of vegetables may be used in the manner described herein

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.

As described herein, 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.

In addition, different 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,

Pumpkin seeds, pine nuts, cumin, fennel seeds, aniseed seeds, fenugreek seeds or mustard seeds

Finally, other 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. For example, 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. Preferably, 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,

Dry products of crushed or pure wet masses, as described herein, prove advantageous. On the one hand, 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. During a subsequent post-drying process, sugar constituents may crystallize out into a stable and brittle framework or solidify amorphously.

It may prove advantageous if minced ingredients of at least one fruit variety in a sealed off from the environment Evaporation or drying unit to a water content of 35-60%

(For example, 40%, 45%, 50% or 55%) are concentrated, wherein preferably the contact with atmospheric oxygen is largely excluded. This can be done either in a closed evaporator or dryer, which is operated at pressures well below atmospheric pressure (vacuum) and / or filled with nitrogen or purged. 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).

Furthermore, it is advantageous if it is avoided that in the wet mass

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 , For example, the water content of the predried mass may be reduced to a mass fraction of 60%, 55%, 50%, 45%, 40%, 35%, or 30%.

foam

Optionally, a predried mass can be foamed with an inert gas (step 150 in FIG. 1). So it may be in terms of volume, the

Crunchiness and the acoustics of the consumption of the dry products show that foaming with gas or steam of the pre-dried mass, which still contains 30-60% water, to a disproportionately better volume increase at a

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

Expand or puff up by microwave drying the volume of

Dry products by a factor of 2-5 times (for example, 2, 3, 4 or 5 times) is greater than the volume of the pre-dried mass before Aufpuffen by microwave drying. Depending on the amount of inert gas that was used for foaming, significantly larger Exapnsionsfaktoren are possible. For example, an expansion by a factor of 5-10 is possible.

In addition, 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. In addition, the Schaumbzw. 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

Evaporation greatly tend to foam, such as e.g. Bananas.

Microwave drying

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). With regard to the vacuum, 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 . In principle, 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.

Following the microwave drying, 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

Pressure conditions, which are similar to those of the microwave drying carried out.

Optionally, the pre-dried and possibly foamed mass before

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).

As a quantitative quantity for the quality of the microwave drying, the expansion ratio can be used. This can be calculated using the formula below:

Formula (1) Expansion = (V2 / V1) * 100%

Here Vi stands for the volume of the sample before the microwave drying and

V2 for volume after microwave drying. The expansion depends primarily on the fruit and / or vegetables used, the gas or

Foam content and the water content of the sample during microwave drying. If too little water is contained in a pre-dried mass (<30%), sufficient expansion can not be achieved by microwave drying under reduced pressure

Pressure conditions take place. An excessively high amount of water in a moist and predried mass (> 60%) also has a negative effect on the expansion by microwave drying under reduced pressure conditions, since the pre-dried mass still has too little firm structure around the expansion of the mass by the evaporating water to be able to withstand. A light skin promotes the expansion of the mass and by the post-drying, the shape can be stabilized.

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

Process steps produced.

Shape and appearance

The shape and appearance of dry products as described herein

Processes can be made in many ways.

In order to obtain at the end of the processing bits that consumed as bite-sized portion or the e.g. As Müslizusatz can be further processed, it is advantageous to the mass before the final drying of water to free that it can be portioned. This is especially helpful if the mass is no longer sufficiently firm in consistency. Thus, a porridge, a puree or a juice mixture can be evaporated or pre-dried until the appearance of a firm consistency. As soon as the mass thus concentrated has assumed a pasty or firm consistency, it can be brought into a defined shape and then more uniformly dried by this uniform shape.

Different water contents in individual pieces of a production batch, as they are known from the drying of individual fruits, can thus be avoided.

In order to further solidify the consistency of the composition, it is also possible to add further ingredients for texturing or for water binding. Here, e.g. dried milled fruits / vegetables, flours from vegetable raw materials such as cereals, legumes, oilseeds or the like are used. The addition of press residues from the beverage industry, fiber preparations or proteins is conceivable to solidify the consistency of the mass before drying. In addition to stabilizing 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.

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.

In order to dry the mass particularly evenly, it may also be advantageous to produce uniform bars, sausages or other geometric shapes with a uniform and constant surface / volume ratio of the mass and to dry them to a defined water content. After this drying step can then be shredded with mechanical cutting units these larger pieces easy to bite-sized portions and possibly afterwards in a second

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.

shape

To achieve a desired portioning of the dry products described herein, various approaches may be considered. For example, 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). The

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).

Alternatively, a portioning and shaping of produced

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), by the pre-evaporation of water, the addition of pre-dried fruits or the degree of comminution are guaranteed. Furthermore, it is also possible to use extrusion technology or pastry machines for a desired portioning. Finally, 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

Use is suitable.

In principle, 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,

Asterisks, flowers, circles, triangles squares or the like are made.

colour

The dry products prepared by the process described herein may be monochrome or multicolor. By combining components of different fruit varieties and avoiding color changes due to oxidation, 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

Characterize L * a * b * colorimetry. The L * value stands for the

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. Here are negative values for the green color component and the positive values for the red component. The b * value, on the other hand

characterizes the shades of blue and yellow. Negative values symbolize the blue color spectrum and positive values are the yellow part.

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.

homogeneity

A particular distinguishing feature of conventional fruit snacks, which consist of whole fruit pieces, is the homogeneity of the color

dry products according to the invention. However, this only applies if no kernel or stone-containing fruits are used or the kernels / stones / nutlets are previously separated or minced very finely (for example, the raspberry or nutlets of strawberries).

As shown in Figures 10 and 1 1, fiction, contemporary dry products in color and brightness are more homogeneous than conventional dried fruits. 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

Dry product from banana (picture 1020). 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.

Thus, 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.

For example, 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.

Texture, construction and structure

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).

Scanning electron micrographs make the structural

Differences between commercial puffed fruit snacks from whole fruit pieces and dry products according to the invention clearly.

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 corresponding images 1320 and 1340 of cross sections of the

The pineapple dry product according to the invention, on the other hand, show a significantly lower number of intact cells with a simultaneous increase of disordered ones

Air pockets. As the degree of comminution of the starting materials increases, it is basically possible to observe a reduction in the number of intact cells. Nevertheless, in the shots of the dry product according to the invention from pineapple

Air pockets exist, which are stabilized in this case, probably by crystallized sugar.

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

Longitudinal sections clear differences. In the pictures 1410 and 1430 it can be seen again that the cell structures are well preserved in the commercial product. In contrast, 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. In longitudinal section, 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. In the pictures 1610 and 1630 the commercial snack (puffed snack from whole bananas) seems to have a rather fibrous structure. Thus, on the scanning electron micrographs 1610 and 1630 longitudinal, long and fibrous bundles are aligned, between which the cavities are embedded. In comparison, 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

Gas inclusions in the pre-drying or the microwave drying could be largely obtained by crystallizing fructose.

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. As can be seen in Figure 1720, 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.

If one compares the structures of inventive dry product of pure pineapple (FIGS. 13 and 14) or mainly pineapples (FIG. 15) with the structures according to the invention in scanning electron micrographs

Dry products made from pure banana (Figure 16) show this

Dry product based on pure banana a pore-rich but also more ordered structure than the pineapple-based dry products according to the invention.

In summary, in terms of structure, 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

Impression responsible. In contrast, 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. Alternatively, 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). Irrespective of the formation of the pores or cavities, dry products according to the invention are characterized by average pore diameters of 15 to 400 micrometers (μιη) (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 μιη, 25 μιη, 30 μιη, 40 μιη, 50 μιη, 60 μιη, 70 μιη, 80 μιη, 90 μιη, 100 μιη, 1 10 μm, 120 μm, 130 μm, 140 μm, 150 μm, 160 μm, 170 μm, 180 μm, 190 μm, 200 μm, 210 μm, 220 μm, 230 μm, 240 μm, 250 μm, 260 μιη, 270 μm, 280 μm, 290 μm, 300 μm, 310 μm, 320 μm, 330 μm, 340 μm, 350 μm, 360 μm, 370 μm, 380 μm or 390 μm can be observed by mercury porosimetry.

In addition, a more or less pronounced layer formation and thus a higher homogeneity can be seen regularly in the dry products according to the invention.

Water content and texture

For the dry product it proves to be advantageous to reduce the final water content to a level of from 2% to 10% (for example 3%, 4%, 5%, 6%, 7%, 8% or 9%). This 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. For example, the method of Liu (Liu, Chenghai, Zheng,

Xianzhe; Shi, John; Xue, Jun; Lan, Yubin; Jia, Shuhua (2010): Optimizing micro-wave vacuum puffing for bluehoneysuckle snacks. In: Food Science and Technology 45, pp. 506-511) an investigation on the parameters breaking strength and crispness.

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. In a force-time diagram, 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.

For the dry products according to the invention, a dependence of the observed crispness on the water content before the microwave drying (puffing), the conditions during the microwave drying (puffing)

(eg duration, pressure, temperature or microwave intensity).

In various series of measurements, 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

examined various highly acidic fruit juices.

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. Here, 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%. With such a textured texture, the biting of the products by the persons of one Panels described as particularly crispy, as several clearly audible

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

dry product of cherry, banana and coconut according to the invention, wherein on average about 10 peaks were observed before the maximum peak. 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.

Basically, a strong influence of the raw material used or the comminuted components of that fruit variety, which was used as a basis.

For example, 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. While 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. In addition, it has been shown that, for example, by the addition of 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.

EXAMPLES

Embodiment 1

For 100 g of freshly pureed banana porridge 25 g of strawberry puree are added and mixed well. After pre-drying the mixture in the oven at 80 ° C to a residual water content of 40% small cubes are formed from the mass with an edge length of 1 cm and this in a closed chamber at 100 mbar Pressure by means of microwaves brought to 15% residual moisture and then in

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.

Embodiment 2

It was peeled fresh pineapple without intermediate storage and crushed 1 kg of the peeled fruits with a granulator. The pureed pineapple was applied to a baking sheet and evenly distributed to give a mass thickness of about 10 mm. In the oven, the mass at 70 ° C was up to one

Dry matter content of 50% pre-dried. The dried mass was then cut into 10-12 mm wide strips and placed in a vacuum microwave oven and heated at 40 ° C for 5 minutes, and after-dried at 20 mbar pressure at 60 ° C for 5 hours. After that, the fruit pieces had a crispy texture and produced a pleasant crunchy sound when consumed. With regard to the sensory evaluation, it was found that with longer-lasting comminution a better evaluation can be achieved by a trained sensory panel with regard to naturalness of the color and acceptance of the appearance. In terms of storage life, the panel has been shown to better evaluate the fresh pineapple in terms of color and appearance than stored for 2 weeks.

Embodiment 3

2 weeks stored bananas were peeled and crushed a quantity of 1 kg with a granulator and processed under the same conditions as in the above example to expand, crispy strips. With regard to the sensory evaluation, the panel showed that the expanded bananas, which had been stored for 2 weeks and already had brown patches on the skin, were flavored,

Taste, crispness and volume of dry products were rated much better than those obtained from fresh bananas dry products. Embodiment 4

The following dry products according to the invention were evaluated particularly positively in human sensory tests:

Dry product 1 from banana and 14% acerola juice, dry product 2 from banana and 14% grapefruit juice, dry product 3 from banana and 14% sea buckthorn juice,

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%

Acerola juice, dry product 10 of 25% fresh coconut and 75% banana,

Dry product 11 of 15% coconut and 85% banana, dry product 12 of 33.33% raspberry and 66.66% banana (layered), dry product 13 of 75% banana and 25% mango (layered), dry product 14 of 25% banana and 75% mango (mixed) and dry product 15 of 50% pineapple (evaporated to a dry matter of 80%) and 50% strawberry (evaporated to a dry matter of 80%), then sliced or marbled and pre-dried.

Embodiment 5

Selected dry products of the invention were subjected to experimental pore size determination by mercury porosimetry.

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.

For the POREMASTER 60-GT, 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:

For a normalized volume curve (Figure 19), the volume of intruded mercury is plotted against the pore diameter.

The pore size distribution curve (Figure 20) is calculated from the normalized volume curve by differentiation.

This method may result in inaccuracies due to larger air pockets or other cavities that are above the measuring range of the method (greater than 1 mm) and therefore are not detected at all. The samples may have roughnesses and other surface structures, some of which are within the measurement range of the method, and are therefore included without any distinction being made between "true pores." Nevertheless, the table of Figure 21 provides an estimate for a mean pore diameter of dry products according to the invention from minced ingredients of at least one fruit variety.

Claims

1. dry product of fruits and / or vegetables,

formed from dried pieces with a water content of less than 7% by mass, which contain constituents of a fruit or vegetable variety,

characterized,

that the dried pieces each contain components of at least one other fruit or vegetable variety or of different fruits or plants of the same fruit or vegetable variety.

2. Dry product according to claim 1, characterized

that the dried pieces each fruit and / or vegetable ingredients

different types of fruit and / or vegetables.

3. Dry product according to claim 1 or 2, characterized

that the dried pieces each additionally flour and / or flour

Legumes and / or oilseeds. 4. Dry product according to one of claims 1 to 3, characterized in that the dried pieces each additionally contain fiber preparations and / or proteins.

5. Dry product according to one of claims 1 to 4, characterized in that the dried pieces each have a share of> 50% of the fruit and / or

Have vegetable ingredients.

6. A method for producing a dry product from fruits and / or vegetables, are mixed in the fruit and / or vegetable components of different varieties or harvests or different fruits or plants of the same variety or harvest to a moist or liquid mixture and the mixture is then dried wherein the mixture is formed or treated before and / or after drying to obtain dried pieces as a dry product.

7. The method according to claim 6, characterized in that the mixture is divided prior to drying in portions which yield after drying the dried pieces or are cut into the dried pieces.

8. The method according to claim 6, characterized in that the mixture is divided before drying in portions with the same surface area to volume ratio, the result after drying the dried pieces or cut into the dried pieces.

9. The method according to claim 6, characterized in that the mixing takes place by adding lumpy fruit and / or vegetable components of at least one fruit and / or vegetable variety with liquid components of at least one other fruit and / or vegetable variety.

10. The method according to claim 7 or 8, characterized in that the mixture is pre-dried for the division into the portions.

1 1. A method according to any one of claims 6 to 10, characterized in that the mixture before drying additives for texturing and / or water binding are added.

12. The method according to any one of claims 6 to 11, characterized in that the mixing takes place under a reduced oxygen atmosphere.

13. The method according to any one of claims 6 to 12, characterized in that the drying is carried out by a vacuum process, in particular by freeze-drying, microwave vacuum drying or Puffung. 14. A process for producing a dry fruit product, wherein the

Procedure includes the following steps:

a) providing components of at least one fruit variety;

b) crushing the constituents of the at least one fruit variety into a moist one Dimensions;

c) predrying the wet mass, reducing the water content of the mass to a mass fraction of 60% to 35%;

d) Microwave drying the predried mass under reduced

Pressure conditions,

wherein the water content of the resulting dry product is less than 10% of the mass of the dry product.

15. The method according to claim 14,

wherein the step c) of predrying is carried out at a temperature of less than 80 ° C.

16. The method according to claim 14,

wherein the step c) of predrying is carried out at a temperature of less than 60 ° C.

17. The method according to claim 14,

wherein the pre-drying step c) is carried out at a temperature of less than 50 ° C.

18. The method according to claim 14,

wherein the step c) of pre-drying is carried out under reduced oxygen partial pressure. 19. The method according to claim 14,

wherein the step c) of the predrying is carried out at an oxygen partial pressure of less than 100 mbar.

20. The method according to claim 14,

wherein the step c) of pre-drying is carried out at an oxygen partial pressure of less than 50 mbar.

21. The method according to claim 14, wherein the step c) of pre-drying is carried out at an oxygen partial pressure of less than 20 mbar.

22. The method according to claim 14,

wherein step d) of microwave drying is performed under reduced pressure conditions of less than 100 mbar.

23. The method according to claim 14,

wherein step d) of microwave drying is performed under reduced pressure conditions of less than 50 mbar.

24. The method according to claim 14,

wherein step d) of microwave drying is performed under reduced pressure conditions of less than 30 mbar.

25. The method according to claim 14,

wherein step d) of the microwave drying is carried out at a temperature of less than 80 ° C. 26. The method according to claim 14,

wherein step d) of the microwave drying is carried out at a temperature of less than 70 ° C.

27. The method according to claim 14,

wherein step d) of the microwave drying is carried out at a temperature of less than 60 ° C.

28. The method according to claim 14,

wherein the step d) of the microwave drying is carried out for more than 3 hours.

29. The method according to claim 14,

wherein the step d) of microwave drying is performed for more than 4 hours becomes.

30. The method according to claim 14,

wherein the step d) of the microwave drying is carried out for more than 5 hours.

31. The method of claim 14, further comprising:

Preheating the predried mass to a temperature greater than 35 ° C prior to step d) of microwave drying.

32. The method of claim 14, further comprising:

Foaming pre-dried mass with an inert gas after step c) of pre-drying. 33. The method according to claim 32,

wherein 2 is used as the inert gas for foaming.

34. The method according to claim 32,

wherein the content of inert gas after foaming is 10 to 30% by volume of the predried mass.

35. The method according to claim 14,

wherein step a) comprises providing constituents of two different fruit varieties.

36. The method according to claim 14,

In addition, ingredients of at least one variety of vegetables are provided. 37. The method according to claim 14,

wherein step b) comprises pureeing the constituents of the at least one fruit variety into a mass.

38. The method according to claim 14,

wherein step b) comprises pureeing the constituents of the at least one fruit variety into a sprayable mass. 39. The method according to claim 14,

wherein step b) comminuting the constituents of the at least one fruit variety comprises a substantial disruption of cellular structures.

40. The method according to claim 14,

wherein after the step b) of crushing the wet mass is mixed with juice.

41. The method according to claim 14,

wherein after the step b) of crushing, the mass is formed into a sheet-like structure having a layer thickness of 5 to 15 mm.

42. The method according to claim 14,

wherein the step d) of microwave drying comprises expanding a volume to 120% or more of a volume of the predried mass. 43. The method according to claim 14,

wherein the step d) of microwave drying comprises expanding a volume to 140% or more of a volume of the pre-dried mass.

44. The method of claim 14, further comprising:

Post-drying the microwave-dried mass.

45. The method according to claim 44,

wherein post-drying of the microwave-dried mass is carried out to a water content of less than 10% by mass of the dry product.

46. A dry fruit and / or vegetable product comprising the dry product: a mass, the mass comprising comminuted constituents of at least one fruit variety, wherein the proportion of comminuted components of the at least one fruit variety in the dry product is more than 80% by mass, and

wherein the water content of the dry product is less than 10% by mass. 47. Dry product claim 46,

wherein less than 90% of the cells of the constituents of the at least one fruit variety are intact.

48. A dry product according to claim 46,

wherein the dry product is prepared from a pre-dried mass, wherein a volume of the dry product is 150% or more of a volume of the pre-dried mass.

49. Dry product according to claim 46,

wherein the dry product comprises a surface,

wherein the surface of the dry product has a brightness value in the L * a * b color space with a standard deviation of less than 10.

50. A dry product according to claim 46,

wherein the dry product comprises a crunchy texture, wherein a crispy texture is characterized in that a force-time diagram according to Liu's method for the dry product has at least 5 peaks, and wherein at least 3 peaks have a peak height of at least 5% of the height of the have maximum peaks. 51. The dry product according to claim 46,

wherein the dry product has an average pore diameter of 15 to 400

Microns.

52. Dry product according to one of claims 46,

wherein the dry product does not comprise a separately added binder material.

53. A dry product according to any one of claims 44,

wherein the at least one fruit variety is selected from the group consisting of 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, Tangerine, Cherimoya, Dragon fruit, Pomegranate, Guava, Rosehip, Cherry, Lychee, Mango, Passion fruit, mirabelle plum, cranberry, sea buckthorn, quince, gooseberry, acai, elderberry, papaya lucuma and any combination of two or more of these.

54. Dry product according to claim 46,

the mass further comprising at least one shredded vegetable material.

55. A dry product according to claim 54,

wherein the at least one minced vegetable material is selected from the group consisting of avocado, pumpkin, carrot, tomato, zucchini, onion, garlic, turmeric, beetroot, potato, paprika, spinach, corn, artichoke, eggplant, cucumber, radish, leek, Sweet potato, cauliflower, broccoli, red cabbage, cabbage,

Mangetout peas, fresh peas, beans, fennel, ginger, kohlrabi, parsnips, rhubarb, Brussels sprouts, salsify, celery, Chinese cabbage, corn salad, arugula, chard, chicory, kale, lettuce, ice lettuce, maca, sprouts, mushrooms, chili peppers, olives and any Combination of two or more of these.

56. A dry product according to claim 46,

wherein the dry product further comprises at least one spice.

57. The dry product according to claim 56,

wherein the at least one spice is selected from the group consisting of

Curry, turmeric, ginger, cinnamon, paprika, garlic powder, caraway, pepper, salt, chilli powder, cumin, cardamom, coriander seeds, nutmeg, orange peel, lemon zest, saffron and any combination of two or more of these. 58. A dry product according to claim 46,

the dry product further comprising herbs.

59. A dry product according to claim 58, the herbs being selected from the group consisting of parsley, basil, chives, dill, oregano, rosemary, marjoram, lovage, sage, wild garlic, savory, borage, stinging nettle, tarragon, chervil, coriander, mint, woodruff and any combination of two or more of these.

60. A dry product according to claim 46,

wherein the dry product comprises at least one seed.

61. The dry product according to claim 60,

wherein the at least one seed variety is selected from the group consisting of linseed, chia seed, sesame, hemp seed, psyllium seed, sunflower seed, poppy seed, pumpkin seed, pine nut, cumin, fennel seed, anise seed, fenugreek seed, mustard seed, and any combination of two or more of these. 62. The dry product according to claim 46,

wherein the mass comprises the shape of a sheet.

63. The dry product according to claim 62,

wherein the leaf shape has a thickness of 3 - 15 mm.

64. The dry product according to claim 46,

wherein the at least one fruit variety is banana.

65. The dry product according to claim 61,

the mass comprising comminuted components of another yellow fruit variety.

66. Dry product according to one of claims 64 or 65,

where in the L * a * b color space the values for L are between 40 and 70, the values a between 8 and 22 and the values for b between 18 and 46.

67. Dry product according to claims 64,

wherein the mass comprises comminuted components of another red fruit variety.

68. The dry product according to claim 67,

where in the L * a * b color space the values for L are between 24 and 40, the values for a between 12 and 22 and the values for b between 1 and 13. 69. Dry product of fruit and / or vegetables, comprising the dry product a mass, the mass comprising comminuted constituents of at least one fruit variety,

70. A dry product according to claim 69,

wherein the proportion of comminuted components of the at least one fruit variety in the dry product is more than 80% by mass, and

wherein the water content of the dry product is less than 10% by mass.

71. dry product claim 69,

72. Dry product according to claim 69,

wherein the dry product comprises a surface,

73. The dry product according to claim 69,

wherein the dry product comprises a crunchy texture, wherein a crispy texture is characterized in that a force-time diagram according to Liu's method for the dry product has at least 5 peaks, and wherein at least 3 peaks have a peak height of at least 5% of the height of the have maximum peaks.

74. The dry product according to claim 69,

wherein the dry product has an average pore diameter of 15 to 400 Microns.

75. A dry product according to any one of claims 69,

wherein the dry product does not comprise a separately added binder material.

76. A dry product according to any one of claims 69,

wherein the at least one fruit variety is selected from the group consisting of pineapple, chokeberry, banana, date, strawberry, goji berry, raspberry, blueberry,

Blackberry, Kiwi, Melon, Fig, Peach, Apricot, Grape, Physalis, Currant, Grapefruit, Orange, Lime, Lemon, Coconut, Pear, Acerola, Tangerine, Cherimoya, Dragon fruit, Pomegranate, Guava, Rosehip, Cherry, Lychee, Mango, Passion fruit, mirabelle plum, cranberry, sea buckthorn, quince, gooseberry, acai, elderberry, papaya lucuma and any combination of two or more of these. 77. A dry product according to claim 69,

the mass further comprising at least one shredded vegetable material.

78. A dry product according to claim 77,

wherein the at least one minced vegetable material is selected from the group consisting of avocado, squash, carrot, tomato, zucchini, onion, garlic,

Turmeric, beetroot, potato, paprika, spinach, corn, artichoke, eggplant, cucumber, radish, leek, sweet potato, cauliflower, broccoli, red cabbage, cabbage,

79. A dry product according to claim 69,

wherein the dry product further comprises at least one spice.

80. A dry product according to claim 79,

wherein the at least one spice is selected from the group consisting of curry, turmeric, ginger, cinnamon, paprika, garlic powder, cumin, pepper, salt, Chilli powder, cumin, cardamom, coriander seed, nutmeg, orange peel, lemon zest, saffron and any combination of two or more of these.

81. The dry product according to claim 69,

the dry product further comprising herbs.

82. The dry product according to claim 81,

the herbs being selected from the group consisting of parsley, basil, chives, dill, oregano, rosemary, marjoram, lovage, sage, wild garlic, savory, borage, stinging nettle, tarragon, chervil, cilantro, mint, woodruff and any combination of two or more of these.

83. A dry product according to claim 69,

wherein the dry product comprises at least one seed.

84. The dry product according to claim 83,

wherein the at least one seed variety is selected from the group consisting of linseed, chia seed, sesame, hemp seed, psyllium seed, sunflower seed, poppy seed, pumpkin seed, pine nut, cumin, fennel seed, anise seed, fenugreek seed, mustard seed, and any combination of two or more of these.

85. A dry product according to claim 69,

wherein the mass comprises the shape of a sheet. 86. A dry product according to claim 85,

wherein the leaf shape has a thickness of 3 - 15 mm.

87. A dry fruit and / or vegetable product comprising the dry product: a mass, the mass comprising comminuted ingredients of at least one fruit variety,

wherein the dry product comprises a surface,

88. A dry product according to claim 87,

wherein the water content of the dry product is less than 10% by mass.

89. Dry product claim 87,

90. A dry product according to claim 87,

91. The dry product according to claim 87,

92. Dry product according to claim 87,

wherein the dry product has an average pore diameter of 15 to 400

Microns.

93. Dry product according to one of claims 87,

wherein the dry product does not comprise a separately added binder material.

94. Dry product according to one of claims 87,

Blackberry, Kiwi, Melon, Fig, Peach, Apricot, Grape, Physalis, Currant, Grapefruit, Orange, Lime, Lemon, Coconut, Pear, Acerola, Tangerine, Cherimoya, Dragon fruit, pomegranate, guava, rosehip, cherry, lychee, mango, passion fruit, mirabelle plum, cranberry, sea buckthorn, quince, gooseberry, acai, elderberry, papaya lucuma and any combination of two or more of these. 95. A dry product according to claim 87,

the mass further comprising at least one shredded vegetable material.

96. The dry product according to claim 95,

97. Dry product according to claim 87,

wherein the dry product further comprises at least one spice.

98. Dry product according to claim 97,

99. Dry product according to claim 87,

the dry product further comprising herbs. 100. Dry product according to claim 99,

wherein the herbs are selected from the group consisting of parsley,

Basil, Chives, Dill, Oregano, Rosemary, Marjoram, Lovage, Sage,

Wild garlic, savory, borage, stinging nettle, tarragon, chervil, cilantro, mint, Woodruff and any combination of two or more of these.

101. The dry product according to claim 87,

wherein the dry product comprises at least one seed.

102. Dry product according to claim 101,

wherein the at least one type of seed is selected from the group consisting of linseed, chia seeds, sesame seeds, hemp seeds, psyllium seeds, sunflower seeds,

Poppy seeds, pumpkin seeds, pine nuts, cumin seeds, fennel seeds, aniseed seeds, fenugreek seeds, mustard seeds and any combination of two or more of these.

103. A dry product according to claim 87,

wherein the mass comprises the shape of a sheet. 104. The dry product according to claim 103,

wherein the leaf shape has a thickness of 3 - 15 mm.

105. A dry fruit and / or vegetable product comprising the dry product: a mass, the mass comprising comminuted constituents of at least one fruit variety,

106. The dry product according to claim 105,

wherein the dry product of a layered fine structure of crushed

Constituents of 2 or more fruit varieties. 107. The dry product according to claim 105,

wherein the water content of the dry product is less than 10% by mass.

108. The dry product according to claim 105,

109. A dry product according to claim 105,

1 10. dry product according to claim 105,

wherein the dry product comprises a surface,

1 11. dry product according to claim 105,

wherein the dry product has an average pore diameter of 15 to 400

Microns. 1 12. Dry product according to claim 105,

wherein the dry product does not comprise a separately added binder material.

1 13. Dry product according to claim 105,

1 14. dry product according to claim 105,

the mass further comprising at least one shredded vegetable material.

1 15. Dry product according to claim 1 14,

1 16. dry product according to claim 105,

wherein the dry product further comprises at least one spice. 1 17. Dry product according to claim 1 16,

1 18. Dry product according to claim 105,

the dry product further comprising herbs.

1 19. Dry product according to claim 1 18,

wherein the herbs are selected from the group consisting of parsley,

Basil, Chives, Dill, Oregano, Rosemary, Marjoram, Lovage, Sage,

Wild garlic, savory, borage, stinging nettle, tarragon, chervil, coriander, mint, woodruff and any combination of two or more of these. 120. The dry product according to claim 105,

wherein the dry product comprises at least one seed.

Dry product according to claim 120, wherein the at least one seed variety is selected from the group consisting of linseed, chia seeds, sesame seeds, hemp seeds, psyllium seeds, sunflower seeds, poppy seeds, pumpkin seeds, pine nuts, cumin seeds, fennel seeds, aniseed seeds, fenugreek seeds, mustard seeds, and any combination of two or more of these.

122. The dry product according to claim 105,

wherein the mass comprises the shape of a sheet.

123. A dry product according to claim 122,

wherein the leaf shape has a thickness of 3 - 15 mm.

124. A dry fruit and / or vegetable product comprising the dry product: a mass, the mass comprising comminuted ingredients of at least one fruit variety,

wherein the dry product has an average pore diameter of 15 to 400

Microns.

125. The dry product according to claim 124,

wherein the water content of the dry product is less than 10% by mass.

126. The dry product according to claim 124,

127. A dry product according to claim 124,

128. A dry product according to claim 124,

wherein the dry product comprises a surface, wherein the surface of the dry product has a brightness value in the L * a * b color space with a standard deviation of less than 10.

129. A dry product according to claim 124,

wherein the dry product comprises a crunchy texture, wherein a crispy texture is characterized in that a force-time diagram according to Liu's method for the dry product has at least 5 peaks, and wherein at least 3 peaks have a peak height of at least 5% of the height of the have maximum peaks. 130. A dry product according to claim 124,

wherein the dry product has an average pore diameter of 15 to 400

Microns.

131. The dry product according to claim 124,

wherein the dry product does not comprise a separately added binder material.

132. A dry product according to claim 124,

133. A dry product according to claim 124,

the mass further comprising at least one shredded vegetable material.

134. The dry product according to claim 133,

wherein the at least one minced vegetable material is selected from the group consisting of 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 peas, fresh peas, beans, fennel, ginger, kohlrabi, parsnips, rhubarb, Brussels sprouts, salsify, celery, Chinese cabbage, corn salad, arugula, chard, chicory, kale, lettuce, ice lettuce, maca, sprouts, mushrooms, chili peppers, olives and any Combination of two or more of these.

135. A dry product according to claim 124,

wherein the dry product further comprises at least one spice.

136. The dry product according to claim 135,

wherein the at least one spice is selected from the group consisting of

Curry, turmeric, ginger, cinnamon, paprika, garlic powder, caraway, pepper, salt, chilli powder, cumin, cardamom, coriander seeds, nutmeg, orange peel, lemon zest, saffron and any combination of two or more of these. 137. A dry product according to claim 124,

the dry product further comprising herbs.

138. A dry product according to claim 137,

wherein the herbs are selected from the group consisting of parsley,

Basil, Chives, Dill, Oregano, Rosemary, Marjoram, Lovage, Sage,

Wild garlic, savory, borage, stinging nettle, tarragon, chervil, coriander, mint, woodruff and any combination of two or more of these.

139. A dry product according to claim 124,

wherein the dry product comprises at least one seed.

140. A dry product according to claim 139,

Dry product according to claim 124, wherein the mass comprises the shape of a sheet.

142. The dry product according to claim 141,

wherein the leaf shape has a thickness of 3 - 15 mm.

143. dry fruit and / or vegetable product comprising the dry product: a mass, the mass comprising comminuted ingredients of at least one fruit variety,

144. A dry product according to claim 143,

wherein the water content of the dry product is less than 10% by mass.

145. A dry product according to claim 143,

146. A dry product according to claim 143,

wherein the dry product comprises a surface,

147. A dry product according to claim 143,

148. A dry product according to claim 143, wherein the dry product has an average pore diameter of 15 to 400

Microns.

149. A dry product according to claim 143,

wherein the dry product does not comprise a separately added binder material.

150. Dry product according to claim 143,

151. The dry product according to claim 143,

the mass further comprising at least one shredded vegetable material.

152. A dry product according to claim 151,

153. A dry product according to claim 143,

wherein the dry product further comprises at least one spice.

154. A dry product according to claim 153,

wherein the at least one spice is selected from the group consisting of Curry, turmeric, ginger, cinnamon, paprika, garlic powder, caraway, pepper, salt, chilli powder, cumin, cardamom, coriander seeds, nutmeg, orange peel, lemon zest, saffron and any combination of two or more of these. 155. A dry product according to claim 143,

the dry product further comprising herbs.

156. A dry product according to claim 155,

wherein the herbs are selected from the group consisting of parsley,

Basil, Chives, Dill, Oregano, Rosemary, Marjoram, Lovage, Sage,

157. A dry product according to claim 143,

wherein the dry product comprises at least one seed.

158. A dry product according to claim 157,

159. A dry product according to claim 143,

wherein the mass comprises the shape of a sheet.

160. A dry product according to claim 143,

wherein the leaf shape has a thickness of 3 - 15 mm.

161. A dry fruit and / or vegetable product obtained by the process of any one of claims 14-44.

162. Use of the fruit and / or vegetable dry product according to any one of claims 46-63 as a cereal additive, cereal bar, supplement for crunchy yoghurt, salad dressing Crouton, powder, granules for making beverages, chocolate filling, praline filling, sausage or baking ingredients.