Food Lamina and Use

Abstract

The present disclosure relates to a lamina and uses thereof, said lamina being made from at least 90% w / w of dried vegetables glued together, which lamina resists disintegration during storage and allows disintegration when cooked.

Description

[Technical field]

[0001] The present disclosure relates generally to food lamina, particularly food lamina made from vegetables or fruits, that can maintain their integrity during storage while allowing for controlled disintegration upon cooking to produce edible food. [Background technology]

[0002] The present invention relates to vegetable lamina, in particular to vegetable lamina for use in packaging / enclosure of food, as well as a method for producing such lamina.

[0003] It is well known to pack food in wraps, bags, pouches etc. made of lamina. However, these lamina are typically synthetic and therefore constitute part of an ecological problem of increasing amounts of polymer waste.

[0004] The amount of food waste in the world is between one-third and one-half of all food produced. In low-income countries, most losses occur during production, but in developed countries, about 100 kilograms (220 pounds) of food per person per year is wasted at the consumption stage. Food waste is a large part of agriculture's impact on climate change and other environmental issues. The Food and Agriculture Organization estimated in 2014 that food losses from food waste account for $2.6 trillion per year in global economic, environmental, and social costs, which account for 8% of global greenhouse gas emissions. Furthermore, if not properly handled or recycled, i.e., by composting, food waste can have many negative environmental impacts. For example, landfill gas from anaerobic digestion of organic matter is a major source of methane, a greenhouse gas, and unregenerated phosphorus in food waste leads to further phosphate mining.

[0005] Ready-made foods usually refer to pre-cooked foods that require little to no cooking before eating. This includes foods that are often dehydrated and require only the addition of water to prepare. The marketing concept behind the idea of ​​ready-made foods is that people in fast-paced societies no longer have the time to cook food in traditional ways, yet still want meals that are nutritious and taste good. Convenient foods labeled as ready-made foods attempt to meet this need, while satisfying the palate sufficiently that consumers will choose them over foods that require recipes and cooking. However, ready-made foods have a reputation for using preservatives, additives, and other potentially harmful ingredients, colorants, etc., which can create a negative image in the minds of consumers when shopping for groceries. Summary of the Invention [Problem to be solved by the invention]

[0006] There is therefore a need to expand the range of natural healthy prepared foods (including instant meals in particular) by providing new healthy food substrates that can serve nutritional and other purposes. Of great importance for the widespread acceptance of these new healthy coated food materials is ensuring that they are flavourful and appealing. Such products need to be natural, inherently healthy and have an overall appearance that is acceptable to and strongly in demand by consumers. [Means for solving the problem]

[0007] According to some embodiments of the present disclosure, a lamina is provided that includes at least about 90% w / w dehydrated vegetables sliced, cut, and / or ground into a desired form, said lamina having a thickness of about 0.5-4 mm, a strength of 0.05-0.5 MPa, a moisture content in the range of about 5%-35%, and a water activity (aw) of about 0.2-0.6.

[0008] According to some embodiments, the lamina further comprises a natural edible adhesive that glues the vegetables together.

[0009] In some embodiments, the adhesive advantageously configures the lamina to resist disintegration during storage and disintegrate in a controlled manner when cooked or otherwise prepared to render the food edible, thereby making it useful for encapsulation of food products.

[0010] Advantageously, the vegetables used in the lamina may be food waste vegetables, i.e. vegetables that are discarded or intended to be discarded, but are still edible. According to some embodiments, such lamina may be particularly advantageous for packaging applications.

[0011] According to another aspect, a ready to cook meal is provided, comprising an outer lamina and a core. The outer lamina has a thickness of about 0.5-4 mm and a strength of 0.05-0.5 Mpa. The lamina comprises at least about 90% w / w sliced ​​dehydrated vegetables, and two adjacent slices are bonded together such that they at least partially overlap. The core comprises an essentially uncooked dehydrated food. The semi-cooked food has a moisture content in the range of about 5%-35% and a water activity (aw) of about 0.2-0.5.

[0012] According to some embodiments, the lamina further comprises a natural edible adhesive that adheres the plurality of vegetables together. According to some embodiments, the adhesive is configured to resist disintegration during storage and even when immersed in room temperature water, while when cooked or otherwise prepared, the lamina disintegrates in a controlled manner to provide edible vegetable slices.

[0013] Advantageously, controlled disintegration may facilitate timed cooking of encapsulated, essentially uncooked, dry foods.

[0014] According to some embodiments, a lamina is provided that includes at least about 90% w / w dehydrated vegetables, which are sliced, cut, or ground into a desired shape. According to some embodiments, the lamina has a thickness of about 0.5-4 mm. According to some embodiments, the lamina has a strength of 0.05-0.5 Mpa. According to some embodiments, the lamina has a moisture content in the range of about 5%-35%. According to some embodiments, the lamina has a water activity (aw) of about 0.2-0.6. According to some embodiments, the lamina is configured to resist disintegration during storage and to allow controlled disintegration upon cooking to provide edible vegetables.

[0015] According to some embodiments, the dehydrated vegetables include sliced ​​vegetables, where the adhesive adheres the vegetable slices to one another such that two adjacent slices at least partially overlap, According to some embodiments, the adhesive covers at least a portion of the overlapping surfaces of the vegetable slices.

[0016] According to some embodiments, the lamina further comprises a natural edible adhesive that glues the vegetables together.

[0017] According to some embodiments, the adhesive provides a o The lamina is configured to resist collapse when immersed in water at or below 100° C. for at least about 20 minutes.

[0018] According to some embodiments, the adhesive provides a o The lamina is configured to resist collapse when immersed in water above 100° C. for at least about 3 minutes.

[0019] According to some embodiments, the adhesive comprises vegetable rosin. According to some embodiments, the adhesive comprises natural mucilage and / or vegetable gum.

[0020] According to some embodiments, the adhesive further comprises native starch, fiber, sugar, protein, or any combination thereof.

[0021] According to some embodiments, the lamina has a thickness of about 0.5 to 2 mm.

[0022] According to some embodiments, the lamina has a moisture content in the range of about 10% to 35% in the first moldable configuration and a moisture content of about 5% to 20%, or 5% to 15%, or 2% to 12% in the second non-moldable final configuration, each possibility being a separate embodiment.

[0023] According to some embodiments, the lamina has a water activity (aw) of about 0.3 to 0.5 in its final non-moldable construct.

[0024] According to some embodiments, the lamina comprises at least 95% w / w dehydrated vegetables.

[0025] According to some embodiments, the adhesive is configured to resist disintegration for at least one week at room temperature.

[0026] According to some embodiments, the lamina is free of artificial ingredients and synthetic chemicals.

[0027] According to some embodiments, the lamina does not contain oil or added fat.

[0028] According to some embodiments, the lamina has a strength of 0.05 to 0.5 Mpa.

[0029] According to some embodiments, the lamina has a moisture content in the range of 5-25%.

[0030] According to some embodiments, at least one surface of the lamina is covered with a coating.

[0031] According to some embodiments, the lamina is configured to encapsulate one or more essentially uncooked dry food ingredients. According to some embodiments, the amount and type of adhesive is determined based on the time required to cook the essentially uncooked dry food.

[0032] According to some embodiments, a semi-cooked food product is provided that includes an outer disposed enclosing lamina and a core that includes an essentially uncooked dry food product.

[0033] According to some embodiments, the lamina has a thickness of about 0.5-4 mm. According to some embodiments, the lamina comprises at least 90% w / w vegetables and a natural edible adhesive that bonds the vegetables together.

[0034] According to some embodiments, the vegetables are dried. According to some embodiments, the vegetables are semi-dried to maintain a moisture content of 5-35%. Alternatively, the vegetables are fully dried (less than 5% moisture content, less than 2% moisture content, or less than 1% moisture content) and then the vegetables are rehydrated to a moisture content of 5-35%.

[0035] According to some embodiments, the vegetable is sliced. According to some embodiments, the adhesive is configured to adhere adjacent slices of the vegetable to each other such that two adjacent slices at least partially overlap.

[0036] According to some embodiments, the lamina of the capsule of the semi-cooked food has a moisture content in the range of about 5-15%, about 5-12%, or about 5-10%. Each possibility is a separate embodiment. According to some embodiments, the semi-cooked food has a water activity (aw) of about 0.2-0.5. According to some embodiments, the capsule is configured to resist disintegration during storage and when immersed in room temperature water, and upon cooking, to allow controlled disintegration into edible vegetable slices, thereby facilitating cooking at timed intervals for essentially uncooked dry foods.

[0037] According to some embodiments, the lamina has a moisture content in the range of about 10-35% for the first moldable construct and about 5-20% for the second non-moldable final construct.

[0038] According to some embodiments, the amount and type of adhesive is determined based on the time required to cook the essentially uncooked dry food.

[0039] According to some embodiments, the outer disposed enclosing lamina comprises a first lamina and a second lamina, and an edge of the first lamina and an edge of the second lamina are bonded to each other, thereby generating a closed capsule enclosing the pre-cooked dry dish.

[0040] According to some embodiments, the first lamina and the second lamina are the same or different.

[0041] According to some embodiments, the adhesive comprises vegetable rosin. According to some embodiments, the adhesive comprises natural mucilage and / or vegetable gum.

[0042] According to some embodiments, the adhesive further comprises native starch.

[0043] According to some embodiments, the semi-cooked food has a water activity (aw) of about 0.3 to 0.4.

[0044] According to some embodiments, the outer disposed encapsulating lamina comprises at least about 95% w / w dehydrated vegetables.

[0045] According to some embodiments, the semi-cooked food product has a shelf life of at least about 3 months at room temperature.

[0046] According to some embodiments, the semi-prepared food products are free of artificial ingredients and synthetic chemicals.

[0047] According to some embodiments, there is provided a method of making a vegetable lamina comprising adhering pre-dried vegetables together such that two adjacent slices at least partially overlap, thereby obtaining a lamina having about 0.5-3 mm, a moisture content in the range of about 5-35%, and a water activity (aw) of about 0.2-0.8, wherein the lamina is configured to resist disintegration during storage and disintegrate in a controlled manner upon cooking to provide edible vegetable slices.

[0048] According to some embodiments, the vegetables are sliced, cut or mashed into a desired shape or form.

[0049] According to some embodiments, the vegetables are glued using a natural edible adhesive. According to some embodiments, the natural adhesive may be a natural component of the plant. Additionally or alternatively, the natural adhesive may be added to (e.g., painted onto) the vegetables. According to some embodiments, the vegetables are sliced ​​and the gluing step includes applying an adhesive to at least a portion of the vegetable slices.

[0050] According to some embodiments, a method for producing a semi-cooked food product is provided, the method comprising the steps of adhering pre-dried vegetables together to produce vegetable lamina and producing a capsule with an outer lamina layer and an inner essentially uncooked dried food product, thereby resulting in a capsule of semi-cooked food that is resistant to disintegration during storage and disintegrates in a controlled manner when cooked into edible vegetable slices.

[0051] According to some embodiments, the manufacturing of the lamina results in a lamina having a thickness of about 0.5-3 mm. According to some embodiments, the process of manufacturing the lamina results in a lamina having a moisture content in the range of about 5-20%. According to some embodiments, the manufacturing of the lamina results in a lamina having a water activity (aw) of about 0.2-0.8.

[0052] According to some embodiments, the process for producing the lamina results in a lamina having a strength of 0.05-0.5 Mpa. According to some embodiments, the process further comprises a pre-step of slicing, chopping, cutting or grinding the vegetable into desired forms / pieces. Each possibility is a separate embodiment.

[0053] According to some embodiments, the vegetables may be pre-cooked (eg, steamed, bleached, etc.).

[0054] According to some embodiments, gluing the vegetable pieces includes applying adhesive to at least a portion of the vegetable pieces and positioning the vegetable pieces such that two adjacent portions of the vegetable pieces that have adhesive applied thereto at least partially overlap.

[0055] According to some embodiments, manufacturing the capsule includes the steps of forming at least one lamina into a desired shape, placing a food product between two layers of the formed lamina, and closing (closing) the lamina to encapsulate the food product into a capsule.

[0056] According to some embodiments, the adhering step includes applying an adhesive to at least a portion of the vegetable slices.

[0057] According to some embodiments, the step of producing the capsule includes obtaining a first lamina and a second lamina, and the step of forming includes forming at least the first lamina into a bowl-shaped lamina. According to some embodiments, the step of placing the essentially uncooked food between the two layers includes filling the essentially uncooked dry food into the first bowl-shaped lamina. According to some embodiments, the step of closing includes covering the first bowl-shaped lamina with a second flat or bowl-shaped lamina and bonding edges of the first and second bowl-shaped lamina together.

[0058] According to some embodiments, the bonding comprises mechanical pressing.

[0059] According to some embodiments, there is provided a lamina comprising at least 80% w / w, at least 90% w / w, at least 95% w / w, or at least 99% w / w of dried fruit sliced, cut or ground into a desired shape, said lamina having a thickness of 0.5-4 mm, said lamina configured to resist disintegration during storage and upon hydration, controlled disintegration of the lamina allows for the fruit to be eaten.

[0060] According to some embodiments, the lamina does not contain oil or added fat.

[0061] According to some embodiments, there is provided a lamina comprising a natural edible adhesive that bonds the fruit together. According to some embodiments, there is provided a breakfast capsule comprising an outer disposed encapsulating fruit lamina having a thickness of 0.5-4 mm and a strength of 0.05-0.5 Mpa, said lamina comprising at least 90% w / w sliced, chopped, crushed or mashed dried fruit; and a core comprising nuts, seeds, grains, dried fruit or any combination thereof; wherein said breakfast capsule lamina has a moisture content in the range of 5-15% and a water activity (aw) of 0.2-0.5, said lamina configured to resist disintegration during storage and to allow disintegration when hydrated.

[0062] Certain embodiments of the present disclosure may include some, all, or any of the above advantages. One or more technical advantages will be readily apparent to those skilled in the art from the drawings, descriptions, and claims contained herein. Moreover, although certain advantages have been enumerated above, various embodiments may include all, some, or none of the enumerated advantages.

[0063] In addition to the exemplary aspects and embodiments described above, further aspects and embodiments will become apparent by reference to the drawings and by study of the following detailed description. [Brief description of the drawings]

[0064] The present invention will now be described in connection with specific examples and embodiments with reference to the following illustrative drawings so that the invention may be more fully understood. [Figure 1A] FIG. 1A is an exemplary image of a zucchini sliced ​​into pieces suitable for lamina formation, according to some embodiments. [Figure 1B] FIG. 1B is an exemplary image of a pumpkin sliced ​​into pieces suitable for lamina formation, according to some embodiments. [Diagram 2] FIG. 2 is an illustration of lamina preparation, according to some embodiments. [Figure 3A] FIG. 3A is an exemplary image of the final lamina (finished lamina), according to some embodiments. [Figure 3B] FIG. 3B is an exemplary image of lamina formed from different vegetables using various types of cuts, a) shredded cabbage, b) crushed tomatoes, c) sliced ​​pumpkin, d) sliced ​​pumpkin, e) sliced ​​eggplant, f) sliced ​​zucchini and pumpkin, according to some embodiments. [Figure 4A] FIG. 4A is an exemplary image of a lamina molded into a bowl shape, according to some embodiments. [Figure 4B] FIG. 4B is an exemplary image of the lamina of FIG. 4A with the bowl filled with food (here, a lentil dish), according to some embodiments. [Figure 4C] FIG. 4C is an exemplary image of a lamina molded into a bowl shape and with an adhesive contained herein on its edge (indicated by the arrow), according to some embodiments. [Figure 4D] FIG. 4D is an exemplary image of a finished semi-cooked food product in which the filled bowl of FIG. 4B is closed by the bowl-shaped slat of FIG. 4C, thereby forming a capsule like semi-cooked food product. [Figure 4E] FIG. 4E is an exemplary illustration of a method of encapsulation using two molded lamina. [Figure 4F] FIG. 4F is an exemplary illustration of a method of encapsulation using only one molded lamina. [Figure 5A] FIG. 5A is an exemplary image of another semi-cooked capsule formed using lamina including a combination of shredded and chopped vegetables. [Figure 5B]FIG. 5B shows exemplary images of additional semi-cooked capsules having various shapes and formed using different lamina: a) sliced ​​zucchini and pumpkin, b) sliced ​​eggplant and radish, c) sliced ​​tomatoes and dates, d) sliced ​​beet root and shredded parsley, e) shredded cabbage and sliced ​​carrots. [Figure 6] FIG. 6 is a representative histogram of lamina degradation time as a function of adhesive source. [Figure 7] FIG. 7 is a representative graph showing the degradation time of the lamina disclosed herein as a function of the amount of fiber added to the adhesive. [Figure 8A] FIG. 8A shows an exemplary image of a representative 3D capsule-shaped lamina before (completed whole lamina; left) and after (cracked lamina with hole; right) tested for its ability to withstand applied pressure and measured by a probe using a Lioyd device model TA1. A probe with a diameter of 11.15 mm and a contact area of ​​97.64 was moved towards the lamina at a speed of 60 mm / min. A preload stress of 3 N and a height limit of 15 mm were set. [Figure 8B] Fig. 8B is an exemplary image showing several different cracked 3D capsule-shaped lamina with holes after being tested for their maximum strength / maximum ability to withstand pressure applied by the probe in A. Photographs of tomato, eggplant, beet, pumpkin, and radish based 3D capsule-shaped lamina are presented. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0065] In the following description, various aspects of the present disclosure are described. For the purpose of explanation, specific configurations and details are described to provide a complete understanding of different aspects of the present disclosure. However, it will be apparent to those skilled in the art that the present disclosure can be practiced without presenting specific details herein. Furthermore, well-known features may be omitted or simplified so as not to obscure the present disclosure.

[0066] For convenience, certain terms used in the specification, examples, and appended claims are collected here. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

[0067] Provided herein, according to some aspects of the disclosure, is a lamina made from at least about 80% w / w, preferably at least about 90% w / w, at least about 95% w / w, or at least about 98% w / w of dried fruits or vegetables, each possibility being a separate embodiment.

[0068] As used herein, the term "lamina" refers to a two-dimensional planar enclosed surface having mass and density. According to some embodiments, the term lamina may be replaced with the term "sheet."

[0069] As used herein, the term "vegetable" refers to herbaceous plants (e.g., cabbage, beans, or potatoes) that are typically grown for their edible parts. Collectively, the term refers to all edible plant matter, including some flowers (e.g., broccoli), tasty fruits (e.g., tomatoes and couscotte), stems, leaves, and roots.

[0070] As used herein, the term "fruit" refers to the seed-bearing structure of a flowering plant that is formed from the ovary after flowering. According to some embodiments, the term more narrowly refers to the mature ovary, which is sweet and either fleshy or pulpy.

[0071] According to some embodiments, the fruit / vegetables may be sliced, cut, crushed, and / or chopped into a desired form. According to some embodiments, the lamina may be formed by overlapping pieces (e.g., slices) of dried vegetables, where an adhesive bonds the vegetable pieces together. According to some embodiments, the adhesive may cover at least a portion of the vegetable pieces.

[0072] According to some embodiments, the lamina may be made from a single type of fruit / vegetable, such as sweet potato. According to some embodiments, the lamina may be made from different fruits / vegetables, such as eggplant and pumpkin. According to some embodiments, the lamina may include at least about two, at least about three, or at least about four different types of vegetables. Each possibility is a separate embodiment.

[0073] According to some embodiments, the fruit / vegetables may be sliced / cut or otherwise reduced into pieces, preferably such that the type of fruit / vegetable remains recognizable.

[0074] According to some embodiments, the fruits / vegetables may be fruits / vegetables as food waste or food loss fruits / vegetables. As used herein, the terms food waste and food loss may refer to any fruits / vegetables that have been discarded or are intended to be discarded (e.g., for "cosmetic" reasons) but are still edible (preferably human grade).

[0075] According to some embodiments, at least some of the fruits / vegetables in the lamina may have a separate form (e.g., vegetable slices). Additionally or alternatively, at least some of the vegetables in the lamina may be chopped into a puree (e.g., fruit puree).

[0076] According to some embodiments, the lamina may have a thickness of about 0.2-6 mm, or about 0.3-5 mm, about 0.4-5.5 mm, about 0.5-4 mm, about 0.6-3 mm, about 0.5 mm-2 mm, or any other range within the range of 0.2-6 mm, each possibility being a separate embodiment.

[0077] According to some embodiments, the lamina may have a moisture content of about 2-40%, about 5-35%, about 10-35%, about 5-30%, about 10-30%, about 15-30%, or any other percentage within the range of about 2-40%, each possibility being a separate embodiment.

[0078] According to some embodiments, the lamina may have a moisture content of about 2-40%, about 5-35%, about 10-35%, about 5-30%, about 10-30%, about 15-30%, or any other percentage within the range of 2-40% in the first moldable construct, and about 2-18%, about 5-15%, about 5-10%, or any other percentage within the range of 2-18% in the second non-moldable final construct. Each possibility is a separate embodiment.

[0079] As used herein, the term "moldable construct" refers to a construct whose lamina can be bent, twisted, or otherwise manipulated to form a desired shape.

[0080] As used herein, the term "non-moldable construct" refers to a final construct of the lamina where it is no longer possible to mold the lamina. In this configuration, the lamina is suitable for storage at room temperature for at least 1 month, at least 2 months, or at least 3 months. Each possibility is a separate embodiment.

[0081] According to some embodiments, the "non-moldable construct" may be inverted by its rehydration, which may be particularly advantageous for storage purposes during manufacturing.

[0082] According to some embodiments, the lamina has a water activity (a) of about 0.2 to 0.6, or about 0.3 to 0.5, or about 0.4 to 0.6. w Each possibility is a separate embodiment. As used herein, "water activity (a wThe term "standard state" can refer to the partial vapor pressure of water in an aqueous solution divided by the reference vapor pressure of water. In food science, standard state is most often defined as the partial vapor pressure of pure water at the same temperature. Using this particular definition, pure distilled water has a water activity of exactly 1.

[0083] According to some embodiments, the vegetables are glued using a natural edible adhesive. According to some embodiments, the natural adhesive may be a natural component of the plant. Additionally or alternatively, the natural adhesive may be added or incorporated into (e.g., painted onto) the vegetables.

[0084] According to some embodiments, the adhesive configures the lamina to resist disintegration during storage and to allow the lamina to disintegrate in a controlled manner when cooked or otherwise prepared to yield edible vegetables.

[0085] As used herein, the term "disintegration" may refer to the separation of the fruit / vegetable into slices and / or pieces and / or the formation of a soft, shredded form of the fruit / vegetable. According to some embodiments, the adhesive can be used to disintegrate the fruit / vegetable at temperatures up to 40 o Below C, temperature 50 o C or below 60 o The lamina is configured to resist collapse when immersed in water at a temperature of 0.5 °C or less for at least 20 minutes. Each possibility is a separate embodiment. According to some embodiments, the adhesive is configured to resist collapse at room temperature for at least about 1 week, at least about 2 weeks, at least about 1 month, at least about 2 months, or at least about 6 months. Each possibility is a separate embodiment.

[0086] As used herein, the term "cooked" may refer to techniques that use heat to prepare food for ingestion. Cooking techniques may vary and include baking, roasting, frying, grilling, barbecuing, smoking, boiling, steaming, and braising. According to some embodiments, cooking may include immersion to expose the lamina to boiling water for a predetermined time. According to some embodiments, cooking may include or may be microwave processing of the lamina in the presence of water for a predetermined time (e.g., at least about 2 minutes, at least about 5 minutes, at least about 7 minutes, preferably about 10 minutes or less, or about 20 minutes or less). Each possibility is a separate embodiment.

[0087] According to some embodiments, the semi-prepared food is supplied with cooking instructions. By way of non-limiting example, the semi-prepared food may be packaged in a box and the cooking instructions may be printed on the box.

[0088] According to some embodiments, the cooking techniques / instructions include boiling / heating the par-cooked capsules in a microwave. According to some embodiments, the capsules are placed in a bowl, immersed in about 240 ml of water, coated and cooked in a microwave for about 8 or 9 minutes.

[0089] According to some embodiments, the cooking techniques / instructions include boiling the semi-cooked capsules in a pot. According to some embodiments, the semi-cooked capsules are placed in a pot and immersed in about 240 ml of water, and after boiling, the flame is reduced and the capsules continue to cook over the small flame for 5 minutes.

[0090] According to some embodiments, the adhesive provides a o The lamina may be configured to resist collapse when immersed in water above 100° C for at least about 3 minutes, or at least about 5 minutes, and typically no more than about 10 minutes.

[0091] According to some embodiments, the adhesive comprises or is a vegetable rosin. As used herein, the term "plant resin" may refer to a solid or highly viscous substance obtained / extracted from plants. Non-limiting examples of plant rosins include amber, balm of Gilead, balsam, Canada balsam, Boswellia, copal from the Protium copal and Hymenaea coubaril trees, dammar gum from the Dipterocarpaceae tree, dragon's blood from the dragon tree (Dracaena species), elemi, frankincense from Boswellia sacra, galbanum from Ferula gummosa, gum guaiacum from the lignum vitae tree of the Guaiacum genus, kauri gum from the Agathis australis tree, Cannabis indica, and the like. indica), labdanum from the Mediterranean cistus species, mastic (plant rosin) from the mastic tree, Pistacia lentiscus, myrrh from the Commiphora shrub, sandarac rosin from the national tree of Malta, Tetraclinis articulata, styrax (benzoin rosin from various styrax species), spinifex rosin from an Australian grass, or any combination thereof.

[0092] According to some embodiments, the plant rosin may be a natural mucilage and / or plant gum. By way of non-limiting example, the mucilage may be mucilage derived from okra, chia, sabres, flaxseed, fenugreek, zucchini, aloe vera, cactus, kelp, licorice root, marshmallow, psyllium seed husk, or any combination thereof. Each possibility is a separate embodiment.

[0093] According to some embodiments, the vegetable rosin may be a natural mucilage and / or vegetable gum. By way of non-limiting example, the mucilage may be mucilage derived from okra, chia, sable, flaxseed, fenugreek, zucchini, or any combination thereof. Each possibility is a separate embodiment.

[0094] According to some embodiments, the mucilage may be isolated mucilage. According to some embodiments, the mucilage may be a component in a plant extract / paste.

[0095] According to some embodiments, the rosin may be a naturally occurring rosin obtained from a source other than a plant, such as, but not limited to, insect-derived rosin.

[0096] According to some embodiments, the adhesive further comprises an additional component, such as a natural starch, fiber, sugar, protein, or any combination thereof. Each possibility is a separate embodiment. According to some embodiments, the additional component may be configured to adjust the disintegration time of the lamina. According to some embodiments, the additional component may be configured to function as a stabilizer and / or a natural preservative.

[0097] As a non-limiting example, the adhesive may further comprise fructooligosaccharide (FOS) fiber. As used herein, the term "FOS fiber" may refer to small dietary fiber made from short chain fructose molecules. FOS fiber typically has low caloric value. According to some embodiments, the FOS fiber may be derived from blue agave plants, as well as fruits and vegetables such as bananas, onions, chicory root, garlic, asparagus, jicama, and leeks, grains and cereals such as wheat and barley, Jerusalem artichoke, yacon, or any combination thereof. Each possibility is a separate embodiment.

[0098] According to some embodiments, the adhesive may include an additional component (e.g., FOS) in an amount of about 1-60% w / w, about 5-50% w / w, about 10-50%, about 10-40%, or any other range within 1-60%.

[0099] Additionally or alternatively, the adhesive may further comprise a starch, such as, but not limited to, rice starch, potato starch, arrowroot starch, tapioca starch, corn starch, or any combination thereof, each possibility being a separate embodiment.

[0100] Additionally or alternatively, the adhesive may further comprise an exudate gum. Gums are complex carbohydrate molecules that have the ability to bind water and form gels at low concentrations. Carbohydrates are often associated with proteins and minerals in their structure. Exudate gums are plant gums that are typically secreted by tree bark as a protective mechanism upon injury. Exudate gums are characterized by high viscosity, adhesiveness, stabilizing effects, emulsifying properties and surfactant properties. Exudate gums include, but are not limited to, acacia gum (also known as gum arabic), karaya gum, ghatti gum, tragacanth gum, and combinations thereof. Each possibility is a separate embodiment.

[0101] According to some embodiments, the adhesive is applied for about 0.1 seconds. -1 According to some embodiments, the adhesive may have a viscosity of at least about 10 cP at a shear force of about 0.1 seconds. -1 According to some embodiments, the adhesive may have a viscosity of about 5-100 cP at a shear force of about 100 seconds. -1 At a shear force of at least about 0.5-5 cP.

[0102] According to some embodiments, the lamina is essentially free of artificial ingredients and synthetic chemicals, including but not limited to polymers (e.g., ethyl cellulose, PVA, methyl cellulose). According to some embodiments, the lamina is a clean label product. As used herein, the term "clean label" may refer to products that use ingredients that consumers recognize and consider as healthy ingredients that can be used at home, preferably using as little of said ingredients as possible. Generally, it refers to foods that contain easily recognizable ingredients and are free of artificial ingredients and synthetic chemicals, and are associated with "trust" with the food manufacturer.

[0103] According to some embodiments, the lamina does not contain added sweeteners. As used herein, the term "added sweeteners" may refer to sugars or synthetic substitutes that are added to sweeten the taste of the lamina.

[0104] According to some embodiments, the lamina is configured to enclose (encapsulate) one or more essentially uncooked dry food ingredients. According to some embodiments, the amount and type of adhesive may be determined based on the time required to cook the essentially uncooked dry food.

[0105] According to some embodiments, the lamina may be used to package food or other ingredients. According to some embodiments, the lamina may be used as an edible package. As used herein, the term "edible package" may refer to a package that is intended for packaging an item, such as a food, while itself being edible. According to some embodiments, the lamina may be non-edible.

[0106] According to some embodiments, at least one of the surfaces of the lamina may be coated with a coating material. According to some embodiments, the coating may be a natural coating, such as gelatin, shellac, ethyl cellulose, methyl cellulose, PVA, natural wax, or any combination thereof. Each possibility is a separate embodiment. According to some embodiments, the coating may be a coating configured to prevent water absorption. According to some embodiments, the coating may be configured to increase the tensile strength / flexibility of the lamina.

[0107] According to some embodiments, there is provided a semi-cooked food product comprising an outer disposed enclosing lamina (essentially as described herein) and a core comprising an essentially uncooked dried food product, said lamina being formed of at least 90% w / w dried vegetables and a natural edible adhesive configured to adhere said vegetables together.

[0108] As used herein, the terms "ready to cook meal" and "ready meal" may refer to food that only needs to be cooked in water to be suitable for human consumption.

[0109] As used herein, the term "essentially uncooked food" can refer to food in uncooked form (e.g., couscous), or to food that has been pre-cooked and subsequently dehydrated, but still requires additional cooking to be ready for consumption.

[0110] As used herein, the term "dry" with respect to food products refers to food products that contain less than about 12%, less than about 10%, less than about 8%, less than about 5%, or less than about 2% water. Each possibility is a separate embodiment.

[0111] According to some embodiments, the food product may include rice, quinoa, couscous, pasta, lentils, buckwheat, bulgur, or any other suitable grain or seed, or combinations thereof, and may preferably be seasoned. According to some embodiments, the food product may be a dish including any of the above mentioned foods that when cooked are mixed into a ready-to-eat meal.

[0112] According to some embodiments, the food product may include salt and / or spices. According to some embodiments, the food product may be free of added sugars.

[0113] According to some embodiments, prior to preparation (cooking), the semi-cooked food has a moisture content in the range of approximately 5-20%, or 10-15%.

[0114] According to some embodiments, prior to preparation (cooking), the semi-cooked food has a water activity (a) of about 0.2 to 0.5 or about 0.2 to 0.4. w ).

[0115] According to some embodiments, the adhesive configures the encapsulating lamina to resist disintegration during storage of the semi-cooked food product. Surprisingly, the encapsulating lamina is configured to resist disintegration when immersed in water at room temperature.

[0116] Advantageously, when cooked, the lamina may collapse in a controlled manner to produce ready-to-eat vegetable slices, thereby facilitating time-controlled cooking of essentially uncooked dry foods. According to some embodiments, the amount and / or type of adhesive may be determined based on the time required to cook the particular essentially uncooked dry food. As a non-limiting example, a smaller amount of adhesive and / or a weaker adhesive, e.g., chia-derived mucilage, may be utilized when a longer cooking time of the food is required, such as in the case of bulgur. As another non-limiting example, a larger amount of adhesive and / or a stronger adhesive, e.g., zucchini- or flaxseed-derived mucilage, may be utilized when a shorter cooking time of the food is required (e.g., when the food is an instant (pre-cooked) food, such as instant rice or instant couscous). According to some embodiments, the amount and / or type of adhesive may be such that all semi-cooked foods have the same required cooking time (e.g., 5-10 minutes), regardless of the type of food encapsulated.

[0117] According to some embodiments, the outer disposed enclosing lamina may include a first lamina (sheet) and a second lamina (sheet), with an edge of the first lamina and an edge of the second lamina being bonded to one another, thereby creating a closed capsule enclosing the essentially uncooked dry food, as further detailed herein.

[0118] As used herein, the term "edge" sometimes refers to the outer curved or circular edge or border of a lamina.

[0119] According to some embodiments, the first lamina and the second lamina may be the same or different. Non-limiting examples of different lamina include lamina made from different fruits / vegetables. Other non-limiting examples of different lamina include lamina made from the same type of fruit / vegetable but cut in different shapes and / or arranged differently.

[0120] According to some embodiments, the semi-cooked food product has a shelf life at room temperature of at least 2 months, at least 3 months, at least 4 months, or at least 6 months.

[0121] According to some embodiments, the entire semi-prepared food product may be free of any synthetic / artificial ingredients, i.e. ingredients made from chemical sources rather than natural sources. According to some embodiments, the semi-prepared food product is a clean label product.

[0122] According to some embodiments, the semi-cooked food product may be free of added sweeteners. As used herein, the term "added sweeteners" may refer to sugars or synthetic substitutes that are added to sweeten the taste of the semi-cooked food product.

[0123] According to some embodiments, there is provided a method for producing fruit / vegetable lamina, said method comprising the steps of a) drying fruits / vegetables or obtaining already dried fruits / vegetables, b) constructing the lamina by adhering the dried vegetables together using an edible adhesive essentially as described herein, and optionally c) forming the lamina into a desired shape.

[0124] Step a) will now be described in more detail. However, it is clear that at least some of the described steps may be omitted, adjusted and / or their order may be changed. As a non-limiting example, according to some embodiments, the drying of the vegetables (step a) may be performed before the building of the lamina (step b). Alternatively, the building of the lamina (step b) may be performed before the drying of the vegetables (step a).

[0125] According to some embodiments, the fruits / vegetables may be pre-treated prior to drying fixation. According to some embodiments, the pre-treatment may include one or more of the following steps: i) washing the fruits / vegetables, and ii) disinfecting the fruits / vegetables. Optionally, at this stage, the fruits / vegetables may be left for about 4 hours before further processing.o It may be stored in C.

[0126] According to some embodiments, at least a portion of the vegetables may be subjected to a pre-cooking treatment.

[0127] Non-limiting examples of pre-cooking processes / protocols can include one or more of the following steps: 1. Bleaching in water: For example, add vegetable slices to boiling water for about 5 to 10 minutes. ii. Cool to room temperature in ice water with dilute lemon juice. 2. Steam bleaching: i Place slices of vegetables on a tray and steam is introduced, for example, whole (net), for about 5 to 10 minutes. 3. Cooking Cook in boiling water for 3 to 10 minutes. 4. Washing i Rinse in fresh cold water (e.g., for about 10 to 30 minutes). Optionally, fresh water may be introduced to the vegetables in 5-minute cycles.

[0128] Non-limiting examples of vegetables suitable for bleaching in water can include roots such as beets, sweet potatoes, and potatoes. Each possibility is a separate embodiment.

[0129] Non-limiting examples of vegetables suitable for steam bleaching may include roots such as beets, sweet potatoes, potatoes, and leafy vegetables such as cabbage, etc. Each possibility is a separate embodiment.

[0130] Non-limiting examples of vegetables suitable for cooking may include roots such as beets, potatoes, and sweet potatoes. Each possibility is a separate embodiment.

[0131] Non-limiting examples of vegetables suitable for washing may include vegetables with a high content of starch, such as potatoes and sweet potatoes. Each possibility is a separate embodiment.

[0132] The fruit / vegetable may then be subjected to a step iii) of cutting, slicing, grinding, shredding or otherwise fragmenting the fruit / vegetable into pieces / slices / purées. Preferably, the thickness of the resulting slices / pieces is about 3-5 mm, not more than 8 mm. According to some embodiments, the cutting may be performed using an industrial fruit / vegetable slicer known in the industry. Non-limiting examples of sliced ​​vegetables (here zucchini and pumpkin) are shown in Figures 1A and 1B.

[0133] Following cutting, the fruit / vegetable may be (iv) soaked in a solution configured to preserve the natural color of the fruit / vegetable (e.g., water containing natural antioxidants such as, but not limited to, lemon extract and / or acerola).

[0134] Then v) drying the fruit / vegetable. According to some embodiments, the drying may include freeze-drying. According to some embodiments, the fruit / vegetable is dried for about 40-100 minutes. o C, about 40~80 o C, or about 50-75 o C for a suitable period of time. Each possibility is a separate embodiment. According to some embodiments, air drying may include application of a temperature swing or temperature gradient.

[0135] According to some embodiments, the fruit / vegetable may be semi-dried so that a moisture content of 10-35% is maintained. Alternatively, the fruit / vegetable may be dried to remove substantially all moisture (less than 5%, less than 2%, or less than 1% moisture content) and then the fruit / vegetable is rehydrated to a moisture content of 10-35% to allow for its shaping.

[0136] Step b) will now be described in more detail. However, it will be apparent that at least some of the described steps may be omitted, adjusted, and / or their order changed.

[0137] According to some embodiments, preparing the laminate may include the steps of i) flattening the fruits / vegetables, and ii) arranging the fruits / vegetables such that a continuous sheet is obtained. According to some embodiments, the arranging step may include arranging the fruit / vegetable slices such that each slice at least partially overlaps an adjacent slice, as exemplarily shown in FIG. 2. According to some embodiments, the arranging step may include distributing the chopped and / or shredded fruits / vegetables into an essentially uniform sheet. According to some embodiments, the arranging step of the fruits / vegetables further includes the step of adding an edible adhesive to ensure the integrity of the lamina.

[0138] Figure 3A shows an exemplary image of lamina, here circular, made from different kinds of vegetables (here zucchini and pumpkin), while Figure 3B shows additional exemplary images of lamina (a-f) made from different types of vegetables.

[0139] It is understood that the shape of the lamina may be rectangular, circular, oval, or any other desired shape, preferably a shape suitable for forming the laminate into a desired configuration.

[0140] One suitable use of the lamina described herein is for the encapsulation of food products that come together to form semi-cooked food products, essentially as described herein.

[0141] A process for producing semi-cooked food products will now be described in further detail, although it will be apparent that at least some of the steps described in this regard may be omitted, adjusted, and / or their order changed.

[0142] According to some embodiments, the first step in preparing a semi-cooked food product is to mold (mold) the fruit / vegetable lamina disclosed herein into a desired shape that allows for the encapsulation of the food product. A non-limiting example of such a shape is the bowl shape depicted in FIG. 4A.

[0143] The food product can then be placed into the bowl, as shown in Figure 4B. An adhesive as disclosed herein may then be applied to the edge of another bowl-shaped slice (Figure 4C), and the two bowls can be bonded together to form the final capsule-like semi-cooked food product, as shown in Figure 4D.

[0144] The detailed method herein above for encapsulation with two molded lamina is shown in FIG. 4E.

[0145] Furthermore, according to another embodiment, the method of encapsulation may be carried out with only one molded lamina. This is shown in Figure 4F, where the first lamina used to form the rounded bottom of the capsule (i.e., bowl-shaped) is placed on a bowl-shaped mold; then pressed down to accept the bowl-shaped form; essentially uncooked dry food is placed in the bowl; adhesive as disclosed herein may then be added to the edges, while a second sheet is placed flat above the newly formed rounded bottom of the first lamina to receive the closed capsule-like semi-cooked food. According to some embodiments, at least the first lamina is molded into a bowl shape.

[0146] It will be appreciated that by varying the type of fruit / vegetables used and / or their cut, different semi-cooked food products can be obtained. As a non-limiting example, Figure 5A shows a semi-cooked food product in which lamina are formed from a combination of sliced ​​and shredded vegetables.

[0147] Another non-limiting example is shown in FIG. 5B, which shows semi-cooked foods having various shapes and formed from various combinations of vegetables (a-e).

[0148] According to some embodiments, a food grade adhesive composition is provided that includes vegetable rosin and one or more additional ingredients selected from natural starches, fibers, sugars, proteins, or any combination thereof.

[0149] According to some embodiments, the botanical rosins include amber, balm of Gilead, balsam, balsam of Canada, copal from the Boswellia, Protium copal and Hymenae quabaril trees, dammar gum from the Dipterocarpaceae tree, dragon's blood from the dragon tree (Dracaena species), elemi, frankincense from Boswellia sacra, galbanum from Ferula gunmosa, gum guaiacum from the Guayacum genus Lignum vitae tree, kauri gum from the Agates australi tree, hashish (cannabis rosin) from Cannabis indica, labdanum from Cistus species of the Mediterranean coast, mastic (botanical rosin) from the mastic tree Pistacia lentiscus, myrrh from the Commiphora shrub, Tetraclinis articularis, the national tree of Malta, and oleaginous rosin from the Cannabis sativa tree, which is a rosin that is used in the manufacture of cannabis. articulata), styrax (benzoin rosin from various styrax species), spinifex rosin from Australian grasses, or any combination thereof.

[0150] Preferably, the vegetable rosin may be a natural mucilage and / or vegetable gum.

[0151] According to some embodiments, the mucilage may be isolated mucilage. According to some embodiments, the mucilage may be a component in a plant extract / paste.

[0152] As non-limiting examples, the mucilage may be mucilage derived from okra, chia, sable, flaxseed, fenugreek, zucchini, aloe vera, cactus, kelp, licorice root, marshmallow, psyllium seed husk, or any combination thereof. Each possibility is a separate embodiment. Preferably, the mucilage may be mucilage derived from okra, chia, sable, flaxseed, fenugreek, zucchini, or any combination thereof. Each possibility is a separate embodiment. According to some particular embodiments, the vegetable rosin comprises mucilage derived from a plant of the Cucurbitaceae family, including zucchini / mallow, pumpkin, and cucumber. According to some particular embodiments, the vegetable rosin comprises mucilage derived from a plant from the Cucurbita pepo species. According to some particular embodiments, the vegetable rosin comprises mucilage derived from zucchini (also called couzette and pepo).

[0153] According to some embodiments, the adhesive may have a breaking time of about 5 minutes or more, about 7 minutes or more, about 10 minutes or more, or about 12 minutes or more, as measured according to the protocol provided in Example 2. Each possibility is a separate embodiment.

[0154] According to some embodiments, the additional component may be configured to modulate (eg, lengthen or shorten) the time of collapse of the lamina.

[0155] According to some embodiments, the additional ingredients may be configured to function as stabilizers and / or natural preservatives.

[0156] As a non-limiting example, the fiber can be fructooligosaccharide (FOS) fiber. According to some embodiments, the FOS fiber can be derived from blue agave plants, as well as fruits and vegetables such as bananas, onions, chicory root, garlic, asparagus, jicama, and leeks, grains and cereals such as wheat and barley, Jerusalem artichoke, yacon, or any combination thereof. Each possibility is a separate embodiment.

[0157] According to some embodiments, the adhesive may include an additional component (e.g., FOS) in an amount of about 1-60% w / w, about 5-50% w / w, about 10-50%, about 10-40%, or any other range within 1-60%.

[0158] According to some embodiments, the starch may be rice starch, potato starch, arrowroot starch, tapioca starch, corn starch, or any combination thereof, each possibility being a separate embodiment.

[0159] Additionally or alternatively, the adhesive may further comprise an exudate gum, including, but not limited to, acacia gum (also known as gum arabic), karaya gum, ghatti gum, tragacanth gum, and combinations thereof, with each possibility being a separate embodiment.

[0160] According to some embodiments, the adhesive is -1 According to some embodiments, the adhesive may have a viscosity of at least 10 cP at a shear force of about 0.1 seconds. -1 According to some embodiments, the adhesive may have a viscosity of about 5-100 cP at a shear force of about 100 seconds. -1 At a shear force of at least about 0.5-5 cP.

[0161] According to some embodiments, the adhesive may be free of artificial ingredients and synthetic chemicals.

[0162] According to some embodiments, there is provided a use of an adhesive composition for adhering food ingredients (edible materials) or for adhering non-edible materials (e.g. packaging) used in the food industry, the adhesive comprising mucilage from a plant of the Cucurbitaceae family. According to some particular embodiments, the vegetable rosin comprises mucilage from a plant from the species Cucurbita pepo. According to some particular embodiments, the vegetable rosin comprises mucilage from a zucchini.

[0163] According to some embodiments, the mucilage may be mucilage isolated from zucchini. According to some embodiments, the mucilage may be a component in a zucchini extract / paste.

[0164] According to some embodiments, the adhesive may have a degradation time of about 5 minutes or more, about 7 minutes or more, about 10 minutes or more, or about 12 minutes or more, when measured according to the protocol provided in Example 2. Each possibility is a separate embodiment.

[0165] According to some embodiments, the adhesive may further comprise one or more additional ingredients selected from natural starches, fibers, sugars, proteins, or any combination thereof.

[0166] According to some embodiments, the additional components may be configured to adjust the collapse time of the lamina.

[0167] According to some embodiments, the additional ingredients may be configured to function as stabilizers and / or natural preservatives.

[0168] As a non-limiting example, the fiber can be fructooligosaccharide (FOS) fiber. According to some embodiments, the FOS fiber can be derived from blue agave plants, as well as fruits and vegetables such as bananas, onions, chicory root, garlic, asparagus, jicama, and leeks, grains and cereals such as wheat and barley, Jerusalem artichoke, yacon, or any combination thereof. Each possibility is a separate embodiment.

[0169] According to some embodiments, the adhesive may include an additional component (e.g., FOS) in an amount of about 1-60% w / w, about 5-50% w / w, about 10% w / w-50% w / w, about 10% w / w-40%, w / w, or any other range within 1% w / w-60% w / w.

[0170] According to some embodiments, the starch may be rice starch, potato starch, arrowroot starch, tapioca starch, corn starch, or any combination thereof, each possibility being a separate embodiment.

[0171] Additionally or alternatively, the adhesive may further comprise an exudate gum, including, but not limited to, acacia gum (also known as gum arabic), karaya gum, ghatti gum, tragacanth gum, and combinations thereof, with each possibility being a separate embodiment.

[0172] According to some embodiments, the adhesive is applied for about 0.1 seconds. -1 According to some embodiments, the adhesive may have a viscosity of at least about 10 cP at a shear force of about 0.1 seconds. -1 According to some embodiments, the adhesive may have a viscosity of about 5-100 cP at a shear force of about 100 seconds. -1 At a shear force of at least about 0.5-5 cP.

[0173] According to some embodiments, the adhesive may be free of artificial ingredients and synthetic chemicals.

[0174] According to some embodiments, the maximum pressure required to crack the lamina molded into the 3D capsule-like shape is at least about 0.05 MPa, at least about 0.1 MPa, at least about 0.15 MPa, at least about 0.2 MPa, at least about 0.3 MPa, at least about 0.4 MPa, at least about 0.5 MPa, at least about 0.6 MPa. Each possibility is a separate embodiment.

[0175] According to some embodiments, the maximum pressure required to crack the lamina molded into the 3D capsule-like shape ranges from about 0.05 Mpa to about 0.50 Mpa, from about 0.05 Mpa to about 0.2 Mpa, from about 0.1 Mpa to about 0.4 Mpa, from about 0.1 Mpa to about 0.3 Mpa, from about 0.1 Mpa to about 0.2 Mpa. Each possibility is a separate embodiment.

[0176] According to some embodiments, a sweet snack bar or sweet breakfast meal is prepared from the fruit-based lamina.

[0177] According to some embodiments, the lamina of the sweet breakfast item or sweet snack bar may comprise at least 60% fruit, at least 70% fruit, preferably at least 80% fruit, at least 90% fruit, at least 95% fruit or at least 99% fruit. Each possibility is a separate embodiment.

[0178] According to some embodiments, the fruit lamina is prepared from fruit slices having a thickness of 1-2 mm. Additionally or alternatively, the fruit lamina is prepared from a fruit peel. According to some embodiments, the thickness of the lamina may depend on the type of fruit or peel. A non-limiting example of a peel is a banana peel made of mash and pieces.

[0179] According to some embodiments, the fruit lamina and / or peel does not contain oil or added fat.

[0180] According to some embodiments, fruit lamina are prepared from different types of fruits. Non-limiting examples of fruits used to prepare lamina include tree fruits (e.g., apple, peach, plum), tropical / subtropical fruits (e.g., banana, pineapple, papaya, mango, guava) and ground fruits (e.g., watermelon, melon).

[0181] According to some embodiments, the fruit is dried before the lamina is created. According to some embodiments, the fruit may be semi-dried to maintain a moisture content of 5-20%. Alternatively, the fruit may be dried to remove substantially all moisture (less than 5%, less than 2% or less than 1% moisture content) and then the fruit / vegetable is rehydrated to a moisture content of 5-20% to allow its shaping.

[0182] According to some embodiments, the lamina is then shaped, filled and sealed.

[0183] Non-limiting examples of products that can be used to fill the fruit lamina include nuts, seeds, cereals such as oats or puffed rice, roasted or natural, dehydrated fruits, honey, and maple. Each possibility is a separate embodiment.

[0184] According to some embodiments, the fruit product may include salt and / or spices. According to some embodiments, the fruit product may be free of added sugars.

[0185] According to some embodiments, the fruit product may be a snack bar. According to some embodiments, the fruit product is ready to eat and no further cooking / preparation is required.

[0186] According to some embodiments, the fruit product is a breakfast. According to some embodiments, the lamina can be rehydrated by adding water, milk, milk substitute, juice, or any other liquid before eating the semi-cooked breakfast item. Each possibility is a separate embodiment.

[0187] According to some embodiments, the breakfast item lamina may further comprise vegetables.

[0188] According to some embodiments, the breakfast lamina may contain less than 40% vegetables, less than 30% vegetables, less than 20% vegetables, less than 10% vegetables, less than 5% vegetables. Each possibility is a separate embodiment.

[0189] According to some embodiments, the breakfast lamina may comprise about 5-30% vegetables and about 70-95% fruit, about 10-25% vegetables and about 75-90% fruit, or about 15-20% vegetables and about 80-85% fruit.

[0190] According to some embodiments, the adhesive composition may include a second mucilage derived from okra, chia, sable, linseed, fenugreek, zucchini, aloe vera, cactus, kelp, licorice root, marshmallow, psyllium seed husk, or any combination thereof. Each possibility is a separate embodiment. Preferably, the mucilage may be derived from okra, chia, sable, linseed, fenugreek, zucchini, or any combination thereof. Each possibility is a separate embodiment.

[0191] As used herein, the term "essentially" can refer to a deviation of ±1%, ±2%, or ±5% from the recited amount. Each possibility is a separate embodiment. According to some embodiments, the term "essentially free" can refer to either the complete absence of the recited material or the presence of a residual amount, such as less than 1%, less than 0.5%, or less than 0.1%, etc. Each possibility is a separate embodiment.

[0192] As used herein, the term "comprising" is synonymous with the terms "including," "containing," or "characterized by" and is inclusive or open-ended, i.e., does not exclude additional, unrecited elements. According to some embodiments, the term "comprising" can be replaced with the term "consisting only of," which excludes any element, step, or ingredient not specified in the claim, or with the term "consisting essentially of," which limits the scope of the claim to certain materials or steps "and which do not materially affect the basic and novel characteristics" of the claimed invention.

[0193] As used herein, the terms "about" and "approximately" when referring to a measurable value, such as an amount, duration, and the like, are meant to encompass variations of ±20%, or in some instances ±10%, or in some instances ±5%, or in some instances ±1% from the specified value, where such variations are appropriate for performing the disclosed methods.

[0194] The following examples are included to demonstrate examples of certain preferred embodiments of the invention. Those skilled in the art should understand that the techniques disclosed in the following examples represent approaches that the inventors have found to work well in the practice of the invention, and therefore can be considered to constitute examples of preferred modes for the practice of the invention. However, those skilled in the art should understand in light of this disclosure that many changes can be made in the specific embodiments disclosed and still obtain similar or similar results without departing from the spirit and scope of the invention. EXAMPLES

[0195] Example 1 - Control of lamina decomposition time An important factor of the lamina disclosed herein is the ability to control its time to disintegration, which is important for example to cook the dry food contained in the capsules of the semi-prepared foods disclosed herein at the desired cooking time.

[0196] Therefore, different rosins were tested for their effect on the degradation time of the lamina disclosed herein using the following protocol:

[0197] The lamina prepared as described herein is here made from 4 slices of zucchini glued together using a quantity of adhesive made from mucilage derived from okra, chia, sable, flaxseed, fenugreek, or zucchini. The lamina is placed in a pot containing 1 L of boiling water (time 0). The time until at least 2 slices have peeled off from the lamina is recorded.

[0198] As can be seen from FIG. 6, which shows a representative histogram of the degradation time of the lamina depending on the source of the adhesive, using mucilage from different sources changes the degradation time and therefore advantageously allows the cooking time of the lamina to be controlled. This can be important, for example, when utilizing the lamina for semi-cooked foods disclosed herein. For example, if a dry food requiring a relatively long cooking time is to be encapsulated by the lamina, a shorter degradation time may be desired and therefore an adhesive based on okra or chia mucilage may be selected. Conversely, if a dry food requiring a relatively short cooking time is to be encapsulated by the lamina, a longer degradation time may be desired and therefore an adhesive based on flaxseed or zucchini may be preferred.

[0199] Example 2 - Adjustment of the decomposition time of the lamina To further control the degradation time of the lamina, the effect of adding fibers to the adhesive was evaluated.

[0200] The same protocol was used as described in Example 1, with the exception that increasing concentrations of FOS were added to the adhesive.

[0201] As can be seen from FIG. 7, a representative graph showing the failure time of the lamina disclosed herein, depending on the amount of fiber added to the adhesive, the addition of fiber to the adhesive resulted in a dose-dependent decrease in the failure time, thereby demonstrating that the addition of different amounts of FOS to the adhesive can be used to further control the failure time of the lamina.

[0202] Example 3 - Chemical and physical properties of the lamina The chemical and physical properties of the lamina were evaluated according to certain properties including its tendency to absorb water (i.e., moisture), water activity (aW), its ability to withstand pressure (i.e., strength), and its texture.

[0203] Ten different vegetables were sliced ​​into round pieces according to the protocol developed for each type of vegetable. The vegetables were then dried using routine procedures, and the vegetable slices were assembled together in a specific pattern to create lamina. Lamina samples were used for moisture and aW evaluation, while other lamina samples were transferred and encapsulated for strength / pressure and texture analysis.

[0204] [Moisture and water activity (aW)] To characterize the water absorption (i.e., moisture) and their water activity (aW) tendencies of the lamina and capsules, lamina and capsule samples were vacuum packaged and sent to an external laboratory for moisture balance and aW measurements. Evaluations were performed before drying the lamina (moldable lamina / wet) and after drying (dry lamina), as well as on the dried capsules. The moisture balance and aW results are summarized in Tables 1-3.

[0205] The moisture balance results of the lamina are summarized in Table 1 below.

[0206] The results, shown in Table 1 below, indicate that the laminae have moisture contents ranging from 15-35% in the first moldable construct (i.e., the wet / molded lamina) and 5-20% in the second non-moldable final construct (i.e., the dry state).

[0207] [Table 1]

[0208] The aW results for the lamina are summarized below in Table 2. The results show that the lamina has a water activity in the range of 0.2 to 0.6.

[0209] [Table 2]

[0210] The results of the water balance and aW of the capsules are summarized in Table 3. It shows that the water balance of the capsules is in the range of 7-10 and their aW is in the range of 0.2-0.4.

[0211] [Table 3]

[0212] The capsules were then subjected to strength / pressure and texture analysis.

[0213] [Strength] Each lamina based on different types of vegetables was evaluated for their strength / resistance by testing the ability of the 3D lamina (capsule shape) to withstand the pressure applied by the probe. The maximum pressure was measured using a Lioyd device model TA1 and analyzed using NEXYGEN PLUS software. Figure 8A shows that each capsule was placed in the center of the sample table and a probe with a diameter of 11.15 mm and a contact area of ​​97.64 was moved towards the lamina at a speed of 60 mm / min. A preload stress of 3 N and a height limit of 15 mm were set. Since the capsule shape is only to hold the lamina still, the pressure applied before the capsule cracks is the actual maximum pressure that needs to be applied to break down the molded laminate. The results are shown in Figure 8B and summarized in Table 4. The results in the figure show the maximum strength / maximum ability of the lamina of the 3D capsule shape of tomato, eggplant, beet, pumpkin and radish to withstand the pressure applied by the probe of the Lioyd apparatus until they crack open with holes after testing. The results show that different vegetables have different resistance values ​​to the 3D shape of the capsule. According to the table, the average maximum pressure required to crack and puncture the molded lamina ranges from 0.07 Mpa to 0.36 Mpa. Here, the 3D capsule of the radish resists the strongest, while the eggplant, pumpkin, tomato and zucchini have relatively medium resistance, and the beet is the weakest.

[0214] [Table 4]

[0215] Example 4 - Laminae from Fruit Sweet snack bars or sweet breakfasts are prepared from fruit-based lamina.

[0216] The lamina is prepared on the basis of fruit slices having a thickness of 1-2 mm depending on the fruit, or from fruit peels, e.g. banana peels formed from mash and pieces, and does not contain oil or added fats.

[0217] Different kinds of fruit are used, e.g. tree fruits (e.g. apple, pear), tropical / subtropical fruits (e.g. banana, pineapple, passion fruit, coconut) and ground fruits (e.g. watermelon, melon). The fruit is dried before making the lamina. The fruit lamina is then molded and filled with e.g. nuts, seeds, cereals like oats or puffed rice, roasted or natural, dehydrated fruits, honey, maple, and / or salt. Finally, the molded and filled fruit lamina is sealed.

[0218] (Sweet Snack Bar) A sweet snack bar is prepared from the fruit lamina as described above, and no additional steps are required before the user can eat the fruit product of the snack bar.

[0219] (Sweet breakfast items) A sweet breakfast item is prepared from the fruit lamina as described above. Optionally, vegetables are added to the lamina during its preparation. Before eating the semi-cooked sweet breakfast item, the user rehydrates the lamina by adding water, milk, milk substitute, juice or any other liquid, cooked or not.

[0220] While several exemplary aspects and embodiments have been described above, those skilled in the art will recognize certain modifications, additions, and subcombinations thereof, and it is therefore intended that the following claims be interpreted to include all such modifications, additions, and subcombinations that are within their true spirit and scope.

Claims

1. A laminate comprising at least 90% w / w of dried vegetable slices or pieces adhered together so as to partially overlap, said laminate having a thickness of 0.5 to 4 mm, a water content in the range of 5 to 35%, and a water activity (aw) of 0.2 to 0.6, said laminate being configured to withstand disintegration during storage and to disintegrate in a controlled manner during cooking to provide edible vegetable slices or pieces.

2. Further comprising a natural edible adhesive for adhering the vegetables together, wherein said natural edible adhesive may be a natural component of said vegetables and / or may be added to said vegetables, and said natural edible adhesive covers at least a part of said overlapping surfaces of said vegetable slices or pieces, the laminate according to claim 1.

3. The laminate according to claim 1 or 2, wherein said natural edible adhesive comprises plant resin, natural mucilage and / or plant gum.

4. The laminate according to any one of claims 1 to 3, wherein said laminate does not contain oil or added fat.

5. The laminate according to any one of claims 1 to 4, wherein said laminate has a strength of 0.05 to 0.5 MPa.

6. The laminate according to any one of claims 1 to 5, wherein said laminate has a water content in the range of 5 to 25%.

7. The laminate according to any one of claims 1 to 6, wherein said laminate has a thickness of 0.5 to 2 mm.

8. The laminate according to any one of claims 1 to 5, wherein said laminate has a water content in the range of 10 to 35% in a first formable construct and a water content of 5 to 20% in a second non-formable final construct.

9. The laminate according to any one of claims 1 to 8, which does not contain artificial ingredients and synthetic chemicals.

10. A capsule for semi - cooked food, comprising: An encapsulating laminate disposed on the outside, containing at least 90% w / w of dried vegetable slices or pieces of vegetables adhesively bonded together so as to partially overlap, having a thickness of 0.5 - 4 mm and a strength of 0.05 - 0.5 MPa, and A core containing essentially uncooked dried food, the core being encapsulated by the laminate, The laminate of the capsule for semi - cooked food is a non - moldable structure, having a water content in the range of 5 - 20% and a water activity (aw) of 0.2 - 0.

5. The laminate withstands disintegration during storage and when immersed in water at room temperature, and during cooking, it disintegrates in a controlled manner to form edible vegetable slices or pieces, thereby facilitating cooking of the essentially uncooked dried food in the core at the time of preparation. A capsule for semi - cooked food.

11. The capsule for semi - cooked food according to claim 10, wherein the encapsulating laminate disposed on the outside comprises a first laminate and a second laminate, and the edges of the first laminate and the edges of the second laminate are adhesively bonded to each other, thereby generating a closed capsule that encapsulates the essentially uncooked dried food.

12. The laminate further comprises a natural edible adhesive that adheres the vegetable pieces to each other, The amount and type of the adhesive are determined based on the time required to cook the essentially uncooked dried food, The capsule for semi - cooked food according to claim 10 or 11, wherein the adhesive comprises plant resin, natural mucus, or plant polysaccharide and / or plant glycoprotein.

13. The capsule for semi - cooked food according to any one of claims 10 - 12, having a water activity (aw) of 0.3 - 0.

4.

14. The semi - cooked food according to any one of claims 10 to 13, which does not contain artificial ingredients and synthetic chemical substances.

15. A laminar for enclosing fruits disposed on the outside, having a thickness of 0.5 to 4 mm and a strength of 0.05 to 0.5 MPa, said laminar comprising fruit slices or pieces that are dried to at least 90% w / w and adhered together so as to partially overlap; A core comprising nuts, seeds, cereals, dried fruits or any combination thereof, said core being enclosed by said laminar; an edible capsule for breakfast, comprising The laminar of said breakfast edible capsule has a water content in the range of 5 to 20% and a water activity (aw) of 0.2 to 0.5, said laminar being configured to withstand disintegration during storage and to disintegrate into fruit slices or pieces when hydrated, an edible capsule for breakfast.

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