Method for producing fruit and berry snacks

The described method addresses the issues of additive use, shelf life, and high oil content in fruit and berry snacks by employing a blanching and vacuum dehydration process, resulting in products with reduced oil, high vitamin content, and extended shelf life, while preserving natural organoleptic qualities.

RU2864956C1Active Publication Date: 2026-06-30ТКАЧЕНКО МАРК ИГОРЕВИЧ
View PDF 4 Cites 0 Cited by

Patent Information

Application Number
RU2025134703
Authority / Receiving Office
RU · RU
Patent Type
Patents
Current Assignee / Owner
Filing Date
2025-12-05
Publication Date
2026-06-30
Estimated Expiration
2045-12-05

AI Technical Summary

Technical Problem

Existing methods for producing fruit and berry snacks face issues such as the use of additional food additives, insufficient shelf life, short shelf life due to pathogenic microflora development, and high oil content despite high vitamin and mineral content, along with organoleptic properties that do not accurately represent natural fruits and berries.

Method used

A method involving sorting, washing, and cutting raw materials into specific shapes, followed by blanching in a low-sugared starch syrup solution, freezing, vacuum dehydration in vegetable oil, and degreasing to achieve reduced oil content, high vitamin and mineral retention, and extended shelf life, while maintaining natural organoleptic properties.

Benefits of technology

The method results in fruit and berry snacks with low oil content, high vitamin and mineral retention, good organoleptic properties, and extended shelf life, free from foreign odors and tastes, with the ability to maintain the natural appearance and flavor of the original fruits and berries.

✦ Generated by Eureka AI based on patent content.

Smart Images

  • Figure 00000001
    Figure 00000001
  • Figure 00000002
    Figure 00000002
  • Figure 00000003
    Figure 00000003
Patent Text Reader

Abstract

FIELD: confectionery industry.SUBSTANCE: invention relates to a method for producing fruit and berry snacks. The method is characterized by the fact that sorting, washing, cleaning, and cutting of raw materials are carried out. The raw material is cut into slices, cubes, bars, and strips, and then placed in a potassium sorbate solution. The raw material is then blanched in an aqueous solution of low-sugared starch syrup. After unloading the raw material from the blancher, it is laid out on perforated trays in a single layer and frozen. Frozen raw materials, without defrosting, are subjected to vacuum dehydration in a vacuum chamber in vegetable oil until the required consistency and moisture content are achieved. After dehydration is complete, the oil is removed from the vacuum chamber without reducing the temperature and maintaining the vacuum. The product is then degreased in a vacuum chamber with the basket comprising the product rotating at a frequency of 150-400 rpm for 5-15 minutes.EFFECT: reduction in the amount of oil in the finished product while maintaining the vitamin content, with the preservation of good organoleptic properties characteristic of natural fruits and berries, and the absence of foreign odours and tastes.1 cl, 3 dwg, 4 ex
Need to check novelty before this filing date? Find Prior Art

Citation Information

Patent Citations

  • Preparation method of non-fried puffed Hanfu apple crisp slices

    CN104872564A

  • Fruit-and-berry snacks and method of their production

    RU2560950C1

  • Method for production of crispy fruit-and-berry snacks

    RU2693300C1

  • Method for manufacturing snacks from plant raw material

    RU2782321C1