Dehydrated Fruit Vegetable Layer Adhesion via Intermediary Binding

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Solution Overview

Problem

Current food products containing sliced dehydrated fruit and vegetables face challenges in maintaining structural integrity and binding, leading to issues like the fruit slices detaching upon biting, and often have high sugar content with low fruit and vegetable content, which affects nutritional profile.

Innovation Solution

A method involving a base of sliced dehydrated fruit or vegetables, combined with a food-grade binder and grainy ingredients, where the slices are superposed to enhance structural integrity, and cured under specific conditions to ensure the covering layer adheres without falling off, while optimizing texture and taste.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Quantity of substance

If sliced dehydrated fruit is used to cover food products, then nutritional profile and visual appeal are improved, but structural integrity deteriorates causing slices to detach upon biting

Engineering Contradiction:

Improvefruit and vegetable contentVSAvoidstructural integrity

Core Design Contradiction:

Quantity of substanceVSStrength

Solution Approach 1:

A binding layer comprising ground nuts, seeds, or grains mixed with a binding agent is introduced between the sliced dehydrated fruit and the food product base. This intermediary layer acts as an adhesive that secures the fruit slices to the base, preventing detachment during biting while preserving the nutritional and visual benefits of the fruit covering.

Inventive Principle:

Principle #24Intermediary (Mediator)

2Productivity

If conventional slicing and drying methods are used, then production efficiency is improved, but texture quality deteriorates resulting in thick and shriveled fruit slices

Engineering Contradiction:

Improveproduction efficiencyVSAvoidslice texture

Core Design Contradiction:

ProductivityVSShape

Solution Approach 1:

The drying parameters are optimized by controlling temperature, humidity, and drying time to produce thin, pliable fruit slices rather than thick shriveled ones. The fruit is sliced to specific thickness ranges and dried under controlled conditions that maintain flexibility and prevent excessive shrinkage, improving both texture quality and suitability for covering applications.

Inventive Principle:

Principle #35Parameter changes

3Duration of action of stationary object

If preservatives and sugar coatings are applied to dehydrated fruit, then shelf life is improved, but healthfulness deteriorates

Engineering Contradiction:

Improveshelf lifeVSAvoidsugar and preservative content

Core Design Contradiction:

Duration of action of stationary objectVSObject-generated harmful factors

Solution Approach 1:

The patent utilizes naturally preservative ingredients such as nuts, seeds, and grains in the binding layer that provide inherent shelf-life extension through their natural composition without requiring additional chemical preservatives or sugar coatings. These natural ingredients maintain product stability while avoiding the health concerns associated with artificial preservatives and excessive sugar.

Inventive Principle:

Principle #27Cheap short-living objects (Disposable)

Data Source

PatentEP4118979A1A food product comprising a base, a food grade binder and at least one grainy ingredient, a method and a system for manufacturing such a food product

Publication Date: 2023.01.18 MILLOW HLDG AB

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AI summary

The present invention relates to a method for manufacturing a food product (101), the method comprising the steps of: a) providing a base (102) comprising at least one layer of sliced dehydrated fruit, sliced dehydrated vegetable or mixture thereof; b) providing a food grade binder (104); c) applying at least one grainy ingredient (103) to the base (102) thus obtaining a food product (101); d) curing the food product (101) at a set of conditions.