Method for increasing the bioavailability of foods such as dried fruits and vegetables

Abstract

The present invention relates to a production method for providing additional probiotic properties and increasing the bioavailability of foods such as dried fruits and vegetables by soaking them in natural fermented vinegar without changing the properties such as sugar content.

Description

[0001] METHOD FOR INCREASING THE BIOAVAILABILITY OF FOODS SUCH AS DRIED FRUITS AND VEGETABLES FIELD OF THE INVENTION

[0002] The present invention relates to a production method for providing additional probiotic properties and increasing the bioavailability of foods such as dried fruits and vegetables by soaking them in natural fermented vinegar without changing the properties such as sugar content.

[0003] STATE OF THE ART

[0004] Currently, the so-called 'freeze dry' method is widely used for drying foods such as dried fruits and vegetables. Freeze dry method is also used in the production of bacteria used in fermentation, yoghurt fermentation, etc. Today, this method is used in many compounds such as fruits, vegetables, spices, nuts, vitamins, minerals, etc. The feature of the technique is to absorb the frozen water within the product by sublimation method, reducing the water activity to 2%. Since there is no bacterial activity at this rate, it is also an effective method for storing microorganisms.

[0005] In current applications, the water activity of the fruit or vegetable is reduced to 1% and long-lasting storage is provided. However, since the % sugar content of food products is changed by mass, a sugary product (dried apples, dried strawberries, etc.) is produced.

[0006] In the prior art production methods described above, no additional process is performed to increase the bioavailability of the dry food. Current production methods only include method steps to extend the shelf life of the products (freeze dry, etc.).

[0007] In the patent and literature search, no patent or document describing the inventive method was found. OBJECT OF THE INVENTION

[0008] The main object of the present invention is to provide additional probiotic properties to dried foods by keeping them in natural fermented vinegar without changing the properties such as sugar content in foods such as dried fruits and vegetables and to develop a production method to increase the bioavailability of foods.

[0009] Another object of the present invention is to add natural fermented vinegar content to all foods that can be dried with freeze dry with very little loss, to add live probiotics, so that these health-supporting ingredients are provided from the food consumed, not from supplements.

[0010] Another object of the present invention is to add live probiotics, undegraded enzymes and many antioxidants to the dried food by adding natural fermented vinegar while drying any food by drying method (freeze dry).

[0011] Another object of the present invention is to give probiotic properties to dry foods by keeping them in naturally fermented vinegar. The person who consumes dry food with probiotic properties takes probiotic bacteria, the water activity that starts with saliva increases and the probiotic bacteria are activated and revitalised.

[0012] DETAILED DESCRIPTION OF THE INVENTION

[0013] The present invention relates to a production method for providing additional probiotic properties and increasing the bioavailability of foods such as dried fruits and vegetables by soaking them in natural fermented vinegar without changing the properties such as sugar content.

[0014] In the inventive dry food production method, in the first stage, slicing / piercing of fresh fruits and vegetables is carried out with the help of piercing or cutting equipment. This stage is important for the quality and standardization of the final product. In the second stage, sliced / pierced products (such as leaves, etc.) are kept (floated) in naturally fermented vinegar. It is important that the vinegar is naturally fermented and unpasteurized in order to obtain the probiotic bacteria and beneficial vinegar components expected from the final product without loss. The process of treating with naturally fermented vinegar is carried out at room conditions between 18-24 degrees, which is the most suitable range in terms of diffusion. The different temperatures of the product and the vinegar also accelerate diffusion. Treating the wet product at 8 degrees with vinegar at 18-24 degrees accelerates the absorption of the vinegar. The food floats in vinegar for 1 minute, then it is drained and placed on ice cream trays.

[0015] In the third stage, the products soaked in naturally fermented vinegar are frozen. Freezing is a necessary step to prevent the probiotics, enzymes and antioxidants in naturally fermented vinegar from degrading. Products treated with naturally fermented vinegar are frozen with IQF (-18 degrees). Since it may vary from product to product, -4 degrees can also be accepted for freezing in products with different textures.

[0016] In the fourth stage, frozen products are dried by the freeze dry method. Drying with freeze dry is a necessary step to prevent the probiotics, enzymes and antioxidants in naturally fermented vinegar from degrading. In the freeze dry drying process, drying begins at a pressure lower than 1 ATM and at a temperature not exceeding 60 degrees. This drying process can take up to 40 hours. Since the amount of water in each product and the texture of each product are different, time, temperature and pressure values may vary. A prescription is written according to the product.

[0017] In the fifth stage, dried products are packaged. The packaging process is a practice that affects the storage condition, quality and life of the final product. The packaging stage is the final quality parameter for each dried product. The humidity of the packaging area is important at this stage. The moisture absorbed by the product after it is dried until it enters the package must be below the appropriate humidity value for microorganisms to grow. This ratio can be achieved with moisture meters. The package is stored in an area away from light and moisture. Alternatively, the sixth step is to grind / powder the dried food products. Depending on the area of use, using dry food whole or by grinding it can be said as an alternative process step since it is a physical process. The grinding process does not have the effect of reducing the probiotic properties acquired by the product and the effect of the new components.

[0018] Naturally fermented vinegar is rich in compounds released during fermentation and probiotics.

[0019] In the drying method of the invention, while drying any food with freeze dry, by adding natural fermented vinegar to its structure, live probiotics, undegraded enzymes and many antioxidants are added to the structure of the dried food without deterioration.

[0020] In this way, the person receives probiotic bacteria, for example when consuming dried fruit. The increase in water activity that starts with saliva also activates and revitalises the probiotic bacteria.

[0021] However, the effect of natural vinegar acid on the increased bioavailability at low pH value is also effective. Thus, the benefit of the consumed product to the body is increased.

[0022] The most important step of the inventive production method is to keep the product in natural fermented vinegar. As an alternative to natural fermented vinegar, an alternative process step can be considered by using a lactic acid bacteria strain with probiotic logic.

[0023] In the inventive production method, temperature, natural vinegar acid ratio (ph), quality of the product to be treated, and the absence of wrinkles and bruises are important production parameters.

Claims

CLAIMS1. A production method for adding additional probiotic properties to food products such as dried fruits and vegetables and for increasing the bioavailability of foods, characterized in that, it comprises the following process steps;in the first stage, slicing / piercing food products such as fresh fruits or vegetables with the help of piercing / cutting equipment,in the second stage, soaking (floating) sliced / pierced products in naturally fermented vinegar and thus adding live probiotics, undegraded enzymes and many antioxidants to the dried food without spoiling by adding natural fermented vinegar to the products,in the third stage, freezing of products soaked in naturally fermented vinegar, in the fourth stage, drying the frozen products by the freeze dry method, in the fifth stage, packaging of dried products.

2. Production method according to claim 1, characterized in that, alternatively in the sixth step, the dried food products are ground / powdered.

3. Production method according to claim 1, characterized in that; the treatment with natural fermented vinegar in the second stage is carried out at room conditions between 18-24 degrees Celsius and the products are kept (floated) in the natural fermented vinegar for 1 min.

4. Production method according to claim 1, characterized in that; the products treated with naturally fermented vinegar in the third stage are frozen between -4 and -18 degrees Celsius.

5. Product method according to claim 1, characterized in that; in the fourth stage, the freeze dry drying process is started at a pressure of less than 1 ATM at a temperature not exceeding 60 degrees and this drying process can last up to 40 hours.