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NL2007111C2 - Dried fruit product and method for preparing such a product. - Google Patents

Dried fruit product and method for preparing such a product. Download PDF

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Publication number
NL2007111C2
NL2007111C2 NL2007111A NL2007111A NL2007111C2 NL 2007111 C2 NL2007111 C2 NL 2007111C2 NL 2007111 A NL2007111 A NL 2007111A NL 2007111 A NL2007111 A NL 2007111A NL 2007111 C2 NL2007111 C2 NL 2007111C2
Authority
NL
Netherlands
Prior art keywords
dried fruit
starch
core
product
dried
Prior art date
Application number
NL2007111A
Other languages
Dutch (nl)
Inventor
Luo Bin
Gerrit Johannes Theodoor Groot
Original Assignee
Qingdao Benecity Foods Co Ltd
Sakura Foods B V
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Qingdao Benecity Foods Co Ltd, Sakura Foods B V filed Critical Qingdao Benecity Foods Co Ltd
Priority to NL2007111A priority Critical patent/NL2007111C2/en
Priority to PCT/NL2012/050495 priority patent/WO2013009176A1/en
Application granted granted Critical
Publication of NL2007111C2 publication Critical patent/NL2007111C2/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A23B7/0215—Post-treatment of dried fruits or vegetables
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A23B7/022—Dehydrating; Subsequent reconstitution with addition of chemicals before or during drying, e.g. semi-moist products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/36—Terpene glycosides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Confectionery (AREA)

Abstract

The invention relates to a method for preparing a dried fruit product, that may be based on dried fruits such as of raisins, peach, apricot, prunes, cherry, apple, pear, figs and blueberry. The method involves the coating of a dried fruit core by a pre-coating material and the curing of the pre-coating material to form a coating layer on the dried fruit core. Curing may be done by methods such as baking and roasting.

Description

Dried fruit product and method for preparing such a product
FIELD OF THE INVENTION
5
The invention relates to a method for preparing a dried fruit product. The invention also relates to a dried fruit product.
BACKGROUND OF THE INVENTION
10
Dried fruits, such as raisins, have been known since ancient times as a way to conserve fruit. Now that other methods are available for extending the storage time for fruit, such as refrigerating, dried fruits are still popular for their specific taste, and are for instance used as snacks.
15
It has been known previously to coat dried fruit with a chocolate layer, however such a process is not useful as the chocolate is applied in a molten, liquid state, typically at approximately 45-60 °C, and solidifies upon cooling down to room temperature (around 20-25 °C). The product is a soft sweet snack. The possibilities to alter the texture and 2 0 taste of dried fruit snacks are rather limited.
OBJECT AND SUMMARY OF THE INVENTION
It is an object of the invention to provide dried fruit such as raisins as a core, coated with 25 a crunchy layer. To our best knowledge, such snack products have previously been unknown.
The invention provides a mmethod for preparing a dried fruit product, comprising the steps of providing a dried fruit core, the application of at least one layer of pre-coating 30 material to the dried fruit core, and the curing of the pre-coating material to form a coating layer on the dried fruit core. The fruit core may be a piece of dried fruit, a part of a dried fruit or a mix of dried fruits assembled together to form a proper core. Optionally, additional ingredients may be mixed into the fruit core.
2
The pre-coating material comprises a material that will form into a crunchy layer after curing, and is typically based on starch or flour, although it may comprise other ingredients. The pre-coating material may be a powder material such as starch or flour, 5 but may also be applied as a liquid material such as dough or a batter. Preferably, at least one coating layer is coated around a single dried fruit core, typically resulting in a rounded precoated product. The curing or the precoating into a crunchy coating is preferably a heat treatment, in particular roasting, baking, frying or deep-frying.
10 It is a known process to apply a crunchy coating to nuts. In such processes, nuts such as peanuts are used as a core to which one or more layers of a precoating material, such as starch or flour, are attached to yield a precoated nut. Subsequently, these layers are transformed into a crunchy layer by a roasting process at elevated temperatures. The result is a nut coated with a layer with a crunchy texture.
15
It was attempted by the applicant to apply a crunchy coating using the method known for nuts, but instead regular dried fruit was used as a core for coating instead of nuts.
Unfortunately, this did not yield satisfactory results: the resulting product had a less 2 0 crunchy texture compared to the outer layer obtained when nuts were used as a core in the same process. Also, the dried fruit core partly lost its juiciness and flavor when subjected to the known nut coating process.
The method of chocolate coating dried fruits is not comparable to roasting or baking: in 2 5 roasting or baking solidifying temperatures are well over 100 °C, preferably over 140 °C. Also the chocolate coating is not crunchy as it can be bitten without a distinct crunchy sound and mouth sensation.
It is advantageous if the method according to the invention, wherein the dried fruit core 30 comprises at least one edible humectant. A humectant is an additive that increases the osmotic value of the fruit core.
Preferably, the humectant is selected from the group consisting of glycerol, propylene glycol, glyceryltriacetate, fructose, sorbitol, mannitol, xylitol, maltitol, polydextrose, 3 quilaia, lactic acid or urea, Arabic gum, and polysaccharides. Very good results were obtained when using glycerol and derivatives thereof such as glyceryltriacetate. The most preferred humectant for use in the method according to the invention is glycerol, as this compound proved to be particularly suitable for use in the curing using a heat 5 treatment above 100 °C.
Particularly suitable species to be used as the dried fruit core comprise dried fruit selected from the group consisting of raisins (grapes), peach, apricot, prunes, cherry, apple, pear, figs, and blueberry. Mixtures of these fruits may be used as a dried fruit 10 core. Optionally, non-fruity ingredients such as nut particles may be added to the fruit core. These fruit yielded particularly favorable results using the method according to the invention. Most preferred are the products obtained when the dried fruit comprises grapes (raisins) .which behaved particularly well in the process according to the invention. Particularly good results were obtained when the dried fruit comprises dried 15 grapes and the humectant comprises glycerol.
In a preferred embodiment, the pre-coating material comprises starch. The starch may be incorporated in a mixture and may comprise one or more suitable starches such as corn starch, wheat starch, tapioca starch, rice starch and potato starch, or hydrolyzed 2 0 and otherwise modified derivatives thereof. The starch may be provided as an isolated starch product of starch mixture, but the starch may also be incorporated in its native flour, such as; rice powder or wheat flower. The pre-coating material may be applied as a powder or in a liquid mixture as a batter or dough.
25 Preferably, the dried fruit core is at least partially coated with at least one coating layer. Having a single coating layer allows for the easy and fast production of coated dry fruit products, using a minimum amount of process steps. It is preferred if at least one inner pre-coating material and at least one outer pre-coating material are applied to the dried fruit core, wherein the first pre-coating material has a different expansion coefficient 30 during curing than the second pre-coating material. In this method, stress between the coating layers results in cracks occur during the curing step, resulting in visually attractive cracked patterns. This works particularly well if the inner pre-coating material has a larger expansion coefficient than the outer pre-coating material. Different visual effects and texture sensations may be achieved using two, three or even more coating 4 layers. Multiple layers of similar or different composition may be applied in order to achieve products having for instance a special visual appearance or a special texture giving a special palatial sensation. It was found that multiple layer techniques known from the coating of nuts may also be applied to dried fruits as described herein.
5
It is preferred if the application of the pre-coating material is preceded by the application of an edible adhesive to the dried fruit core. This step allows for a better adhesion of the precoating layer to the dried fruit core, making a quicker and more reliable application of the first pre-coating layer possible. The application of the edible adhesive is of particular 10 importance if the dried fruit is treated with an anti-sticking coating such as vegetable oils, which many commercially available dried fruits have applied to them to prevent individual dried fruit parts from sticking together.
Preferably, the edible adhesive comprises an aqueous sugar solution and/or a syrup.
15 These edible adhesives show a particularly good adhesion with starch-containing precoating materials.
The invention further proves a dried fruit product, comprising a dried fruit core at least partially coated with at least one essentially crunchy coating layer. The crunchy texture 2 0 implies that the dried fruit product produces a distinct crunchy sound when bitten.
Preferably, the dried fruit product is obtainable by the method according to the invention.
25 In a preferred embodiment, the dried fruit core has an essentially soft texture and the at least one coating layer has an essentially crunchy texture. The soft texture of the dried fruit core is in contrast with the core of nuts coated with a crunchy layer, as nuts have an essentially hard core.
30 5
DESCRIPTION OF PREFERRED EMBODIMENTS
The invention will now be further elucidated by the following non-limiting examples.
5 1. Coating proces
The aim of the method according to the invention is to obtain dried fruit products wherein the fruit core retains a pleasant texture, which is relatively soft with a relatively 10 hard and crispy coating. The relatively soft fruit core in dried fruit products also provides a better fruity taste.
A minimal process has the steps of 1) coating, 2) baking and 3) cooling down. Typically, the process has the steps of 1) coating, 2) baking, 3) cooling down, 4) mechanical 15 shaping, and 5) roasting.
In this example, raisins pre-treated with glycerol (also known as glycerin or glycerine) are used to obtain dried fruit products according to the invention. Glycerol-treated raisins are commercially available. Although raisins are used in this example, the 2 0 process may be adapted for use with other dried fruit types. For some fruit types, it may be necessary to first treat the dried fruit with a humectant such as glycerol, in case such pre-treated dried fruit is not commercially available. Dried fruits treated according to the process to treat raisins with a humectant as described in the patent US 6,103,285 are particularly suitable for use as a dried fruit core in the process according to the 2 5 invention. This method can also be applied to dried fruit types other than raisins.
The product may be based on a core which may be a piece of dried fruit or a prepared dried fruit product which may contain more than one fruit type. The fruit cores, are introduced into a coating apparatus, for instance a rotating coating drum or revolving 3 0 pan. Various coating systems are commercially available.
In a first step, an adhesive liquid is added to the fruit cores. Suitable edible adhesive liquids include sugar water and syrups. The adhesive attaches to the fruit cores to yield adhesive-coated fruit cores. Subsequently, a precoating material such as flour or starch 35 6 is added which attaches to the adhesive-coated fruit cores. Various types of starch may be used, depending on the desired final product. The starch is a pre-coating material which may be converted to a crispy coating by heat treatment at a later stage.
5
The product prepared as an example was based in the following basic ingredients:
Raisins 40% w/w
Coating material 60% 10 Water
The coating material comprises a mixture of wheat flour, rice flour, corn starch, wheat starch, sugar and salt. Preferably, in the pre-coated product before baking, the amount of coating material by weight is equal to or larger than the amount of dried fruit. The 15 dried fruit to coating material weight ratios typically range from 1:5 to 5:1, but ratios having more coating material than dried fruit are preferred.
Optionally, the steps of adding an edible adhesive to the fruit cores and subsequent adding a precoating material such as starch may be repeated in order obtain a 2 0 multilayered coating. Such coatings may have different physical properties such as different expansion coefficients, colour and flavours. Such differences may be used to obtain different properties in taste, texture and appearance of the final product. Having an inner layer with a relatively high expansion coefficient and an outer layer with a relatively low expansion coefficient may for instance result in a cracked appearance and 2 5 texture.
The coating apparatus may also be used to provide the intermediate product with colorants, flavourings, stabilizers and other additives.
30 2. Baking
The coated intermediate product is then introduced into an oven, which may be provided with shaking means. Commercially available baking/roasting ovens suitable for roasting nuts are suitable. During baking the precoating materials such as flour or starch 7 expand and are converted into crispy layer. During baking the final shape, size, taste and texture of the product evolves.
Using the glycerol-treated raisins as a fruit core proved to yield products that were 5 superior in taste and texture compared to products obtained when similar non-treated raisins were used as a core.
The intermediate product may undergo multiple baking and coating steps, depending on the desired product.
10
For this example, baking temperatures in an oven for the pre-coated raisins were a first roasting step at in the range of 120-180 °C, typically about 160 °C, for 10-40 minutes, typically about 25 minutes. The baking step is followed by a cooling down step, cooling to below 50 °C. This results in an intermediate product with a hardened coating.
15 Subsequently, the products are roasted at a temperature in the range of 90-150 °C, typically about 170 °C for 10 to 40 minutes, typically about 20 minutes, and cooled down again. This results in the final product having a crispy coating. Mechanical shaping steps may be performed between the baking steps after cool down. When multiple coating layers are required, multiple baking and cool-down steps are usually required.
20
Preferably, the baking is performed in an oven having a shaking floor. When baking with the shaking floor, which allows for performing baking and roasting in a single step.
3. After-treatment 25
After baking, the product can be finalized by adding for instance colorants, spices, flavouring, as fluids or powders. Typically, oil or another suitable fluid is sprayed over the products, which may be used to adhere powdered additives to the products. Certain additives may also be dissolved into such an additive prior to spraying.
30
Optionally, the products may be selected by hand or by an automated process, for instance based on parameters such as visual appearance, size and/or weight.
8
The final products may be packed into packaging such as sealed bags, buckets and other suitable packaging materials.
5 4. Product analysis
The moisture content of starting materials, and the final product was determined in a coated raisin product according to invention, comparing the final result when using regular raisins vs. the same type of raisins pre-treated with an edible humectant (in this 10 case glycerol). Both products were otherwise prepared using the same coating materials and process parameters.
Moisture content was determined using the method according to National Food Safety Standard of P. R. Of China GB5009.3-2010, entitled ‘ Determine of the moisture in 15 Foods'. Briefly, the direct drying test method consisted of the following steps: 1. Take about 50g products, mill the product to an average particle size of less than 2mm, and sample 2-5g from the it then to weighing, record the weight ml; 2 0 2. Put above sample into a weighing bottle and weighing the bottle, record the weight m2; 3. Put the bottle into a drying oven at about 150 °C for 4hours; 25 4. Coo down of the bottle and dried sample for 0.5 hours in a desiccator, then determine and record the weight m3; 5. Calculated Moisture %w/w, according to the formula moisture content % w/w = (m2-m3)/m1 * 100% 30
Various parts of the coated product based on glycerol-treated raisins were compared with the same product using regular, non-humectant treated raisins; result are shown in table I. For the table, results from at least two independent measurements were averaged.
9
Table I: Moisture content comparison for coated raisins product % w/w
Glycerol- treated
Normal raisins raisins
Moisture of raisin material 11,1% 13,3%
Moisture of finished coated raisins after baking 6,6% 8,9%
Moisture of outer coating after baking 5,3% 5,4%
Moisture of inner raisins after baking 8,7% 13,1%
In regular raisins, the initial water content was higher than in glycerol-treated raisins.
5 After coating, the raisins lost a substantial mount of water. It is postulated that the coating materials (starch, flour) and/or the sugar water or syrup withdraw a substantial amount of water from the fruit core. The absolute of water content in the coated product before baking was 0.6% higher in the humectant-treated raisins. It is postulated the higher osmotic potential of the humectant-treated raisins may be the cause for this 10 effect. After baking, the product with glycerol-treated raisins is 0.4% higher than the product with regular raisins.
The glycerol-treated raisins yielded a superior product compared to the non-glycerol-treated raisins. The fruit core after baking had a soft juicy texture with a more fruity 15 taste, whereas the outer coating had a crispy bite resulting in a distinct cracking sound. In contrast, the regular raisins gave a product wherein the raisins appeared to be harder and dried out in texture (even if the actual water content only was 0.4% lower), with a less pleasant, less fruity taste, whereas the coating lacked in crispiness and yielded a significantly less convincing cracking sound when eaten.
20 10
It is postulated that when a humectant-treated dried fruit core is used, the migration of water in the product during baking is altered compared to regular dried fruits, which may account for the differences in taste and texture as observed.
5

Claims (15)

1. Werkwijze voor het bereiden van een gedroogd fruitproduct, omvattende de 5 stappen - het verschaffen van een gedroogde fruitkern, - het aanbrengen van ten minste één laag van vooromhuld materiaal op de gedroogde fruitkern, en - het uitharden van het vooromhulde materiaal om een omhulling op de 10 gedroogde fruitkern te vormen.A method for preparing a dried fruit product, comprising the steps of - providing a dried fruit core, - applying at least one layer of pre-encased material to the dried fruit core, and - curing the pre-encased material around an enclosure to form on the 10 dried fruit core. 2. Werkwijze volgens conclusie 1, waarbij het uitharden wordt gedaan door middel van een warmtebehandeling, bij voorkeur roosteren, bakken of frituren.Method according to claim 1, wherein the curing is done by means of a heat treatment, preferably roasting, baking or deep-frying. 3. Werkwijze volgens conclusie 1 of 2, waarbij de gedroogde fruitkern ten minste één voor consumptie geschikt bevochtigingsmiddel omvat.Method according to claim 1 or 2, wherein the dried fruit core comprises at least one humectant suitable for consumption. 4. Werkwijze volgens conclusie 3, waarbij het bevochtigingsmiddel is gekozen uit de groep bestaande uit glycerol, propyleenglycol, glyceryltriacetaat, fructose, sorbitol, 20 mannitol, xylitol, maltitol, polydextrose, quilaja, melkzuur of ureum.4. A method according to claim 3, wherein the wetting agent is selected from the group consisting of glycerol, propylene glycol, glyceryl triacetate, fructose, sorbitol, mannitol, xylitol, maltitol, polydextrose, quilaja, lactic acid or urea. 5. Werkwijze volgens conclusie 3, waarbij het bevochtigingsmiddel glycerol is.The method of claim 3, wherein the wetting agent is glycerol. 6. Werkwijze volgens één van de voorgaande conclusies, waarbij de gedroogde 25 fruitkern gedroogd fruit omvat dat is gekozen uit de groep bestaande uit rozijnen, perziken, abrikozen, pruimen, kersen, appels, peren, vijgen, bosbessen.6. Method as claimed in any of the foregoing claims, wherein the dried fruit core comprises dried fruit selected from the group consisting of raisins, peaches, apricots, plums, cherries, apples, pears, figs, blueberries. 7. Werkwijze volgens conclusie 6, waarbij het gedroogde fruit rozijnen omvat.The method of claim 6, wherein the dried fruit comprises raisins. 8. Werkwijze volgens conclusie 5, 6 of 7, waarbij het gedroogde fruit gedroogde druiven omvat en het bevochtigingsmiddel glycerol omvat.A method according to claim 5, 6 or 7, wherein the dried fruit comprises dried grapes and the wetting agent comprises glycerol. 9. Werkwijze volgens één van de voorgaande conclusies, waarbij het vooromhulde materiaal zetmeel omvat. 35The method of any one of the preceding claims, wherein the pre-coated material comprises starch. 35 10. Werkwijze volgens conclusie 9, waarbij het zetmeel ten minste één zetmeel of gehydrolyseerd en anderszins gewijzigd derivaat omvat dat is gekozen uit de groep bestaande uit maïszetmeel, tarwezetmeel, tapiocazetmeel, rijstzetmeel en aardappelzetmeel. 5The method of claim 9, wherein the starch comprises at least one starch or hydrolyzed and otherwise modified derivative selected from the group consisting of corn starch, wheat starch, tapioca starch, rice starch and potato starch. 5 11. Werkwijze volgens één van de voorgaande conclusies, waarbij er ten minste één binnenst vooromhuld materiaal en ten minste één buitenst vooromhuld materiaal op de gedroogde fruitkern is aangebracht, waarbij het eerste vooromhulde materiaal een verschillende uitzettingscoëfficiënt heeft gedurende het uitharden dan het tweede 10 vooromhulde materiaal.11. Method as claimed in any of the foregoing claims, wherein at least one inner pre-enveloped material and at least one outer pre-enveloped material is applied to the dried fruit core, wherein the first pre-enveloped material has a different coefficient of expansion during curing than the second pre-enveloped material . 12. Werkwijze volgens één van de voorgaande conclusies, waarbij het aanbrengen van het vooromhulde materiaal wordt voorafgegaan door het aanbrengen van een voor consumptie geschikte kleefstof op de gedroogde fruitkern. 15A method according to any one of the preceding claims, wherein the application of the pre-encapsulated material is preceded by the application of an adhesive suitable for consumption on the dried fruit core. 15 13. Gedroogd fruitproduct, omvattende een gedroogde fruitkern die ten minste gedeeltelijk is omhuld met ten minste één in hoofdzaak knapperige omhulling.A dried fruit product comprising a dried fruit core that is at least partially covered with at least one substantially crispy covering. 14. Gedroogd fruitproduct volgens conclusie 13, waarbij de omhulling verkrijgbaar is 20 door middel van de werkwijze volgens één van de conclusies 1 tot en met 12.14. Dried fruit product according to claim 13, wherein the casing is available by means of the method according to one of claims 1 to 12. 15. Gedroogd fruitproduct volgens conclusie 13 of 14, waarbij de gedroogde fruitkern een in hoofdzaak zachte textuur heeft en de ten minste ene omhulling een in hoofdzaak knapperige textuur heeft.A dried fruit product according to claim 13 or 14, wherein the dried fruit core has a substantially soft texture and the at least one covering has a substantially crispy texture.
NL2007111A 2011-07-14 2011-07-14 Dried fruit product and method for preparing such a product. NL2007111C2 (en)

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PCT/NL2012/050495 WO2013009176A1 (en) 2011-07-14 2012-07-11 Dried fruit product and method for preparing such a product

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MX2020004236A (en) 2020-04-23 2022-01-14 Heat Control Inc Method for preparing a multilayer-coated edible appetizer product.

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US20040067282A1 (en) * 2002-10-04 2004-04-08 Jan Karwowski Production of snacks having an expanded, crispy, chip-like textured coating
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Publication number Priority date Publication date Assignee Title
US4961943A (en) * 1990-01-22 1990-10-09 Nabisco Brands, Inc. Process of preparing cereal-coated dried fruit
US5364643A (en) * 1993-09-27 1994-11-15 Kraft General Foods, Inc. Process for the infusion of dried fruits
US6200612B1 (en) * 1995-12-18 2001-03-13 Donald Spector Candy-coated raisins and method for producing same
JP2002084976A (en) * 2000-09-13 2002-03-26 Kanebo Ltd Baked confectionery containing fruits or vegetables and its manufacturing method
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