Vegetable-fruit pulp crisp

Abstract

The invention relates to a method of obtaining vegetable and/or fruit pulp crisp which is easy to eat any time and does not comprise any additive. The invention is a production method of vegetable-fruit pulp crisp, characterized by comprising the process steps of: squeezing fruits-vegetables and thus dewatering the same and obtaining the pulp thereof; adding a concentrated milk product into the obtained pulp; mixing all the contents; shaping the mixture; spreading the shaped products on the tray; freezing the products on the trays; and lyophilization of the frozen products under vacuum.

Claims

1. A production method of vegetable-fruit pulp crisp, characterized in that it comprises the process steps of: dewatering fruit and/or vegetable up to 50 to 95% by squeezing fruits-vegetables and obtaining vegetable and/or fruit pulp thereof, adding a concentrated kefir with maximum 80% moisture and at an amount of 1 to 50% by weight into the vegetable and/or fruit pulp as a result of; heating between 50 and 90° C., and performing syneresis in the concentrated kefir after heating now at 20% of initial concentrated kefir amount, mixing all contents, shaping mixture, spreading shaped products on tray, freezing products on the tray at −15° C. to −50° C., and lyophilization (freeze-drying) of frozen products for 3 to 48 hours under 0.001-100 mbar vacuum.

2. The production method of vegetable-fruit pulp crisp according to claim 1, characterized in that the concentrated kefir is obtained by partially binding water in kefirby means of oilseeds, seed flour and natural food additives.

3. The production method of vegetable-fruit pulp crisp according to claim 1, characterized in that vegetable or animal origin products are added while shaping the products.

Description

DETAILED DESCRIPTION OF THE INVENTION

(1) The production method of vegetable-fruit pulp crisp according to the invention comprises the process steps of: squeezing fruits-vegetables and thus dewatering the same and obtaining the pulp thereof, adding a concentrated milk product into the obtained pulp, mixing all the contents, shaping the mixture, spreading the shaped products on the tray, freezing the products on the trays, lyophilization of the frozen products under vacuum, and packaging the resulting product.

(2) The fruit and/or vegetable is/are preferably dewatered up to 50 to 95% by squeezing. To the remaining fruit and/or vegetable pulp, a milk product or milk product powder such as concentrated milk, concentrated whey, concentrated yoghurt and concentrated kefir is added, with maximum 80% moisture and at an amount of 1 to 50% by weight, and the mixture is preferably stirred with a non-metal apparatus. In case of adding concentrated kefir with maximum 80% moisture and at an amount of 1 to 50% by weight, said kefir is heated between 50 and 90° C. and at least 20% of the initial kefir amount is removed in the form of syneresis after heating.

(3) It is within the present invention to add any vegetable or animal origin product known to be consumed as food into the mixture.

(4) The obtained mixture is shaped manually or by means of any forming machine or die/mold. It is also envisaged within the invention to apply filling during the shaping operation. The shaped mixture is spread over trays of metal or glass and frozen between −15° C. and −50° C. The frozen products are freeze dried, i.e. lyophilization is performed, between 3 and 48 hours under 100-0.001 mbar vacuum. After freeze drying, the crispy (crunchy) products having been obtained are packaged.

(5) Within the scope of the invention, the products may be packaged under nitrogen gas or under vacuum in order to elongate the shelf life thereof.

(6) It is also envisaged herein to add to the kefir oilseeds, seed flour, cereals and similar natural food additives, which partially bind the water within kefir, instead of concentrating said kefir or milk products; and to use the obtained concentrated kefir without applying heat treatment thereon.

(7) With this method, a crunchy product which has a high fruit and vegetable pulp content, which may be directly consumed and which does not contain any additive is obtained.

EXAMPLE

(8) 10 kg of fresh carrot is washed with brush. The carrots having been washed with brush are squeezed by means of a juicer for solid fruit, and thus 3 kg carrot pulp is obtained.

(9) In the meantime, 1.5 L of ready-to-use kefir is heated to 70° C. and the kefir is precipitated. 300 g kefir concentrate is obtained by filtering the water from 1.5 L ready-to-use kefir. The resulting kefir concentrate is vigorously mixed using a plastic spoon, and then added into 3 kg carrot pulp and the kefir is distributed inside the carrot pulp by stirring. The thus obtained pre-dough is compressed to 20 g round glass molds of 90 mm by means of a cylindrical glass, and distributed at even heights.

(10) Round molds are put in stainless steel trays and placed the freeze dryer. After the samples are frozen for 3 hours at −25° C., the temperature is linearly increased to 25° C. in 16 hours under 0.9 vacuum, secondary drying is applied for 6 hours under 0.05 mbar pressure at 25° C., and then the trays are removed from the freeze dryer. The carrot pulp crisp in the glass molds over the tray is removed from glass containers as a whole, placed into plastic bags, and metalized plastic bags are sealed by way of heat.

(11) The results of the analyses have shown that the thus obtained product has a glycemic index of 36; fiber content of 25 g/100 g; and a beta carotene amount of 48160 μg/100 g. Moreover, the results of the analyses have demonstrated that 64% of the beta carotene, which is one of the most important vitamins in carrot, remains in the carrot pulp crisp.