rehydrable dry food, food product, method for the manufacture of a rehydratable dry food, protein dehydrin.

摘要

rehydrable dry food, food product, method for making a rehydrable dry food, protein dehydrin - the use of rehydrable dry food, such as in a dry soup, a breakfast cereal powder, a yogurt and a dry sauce , is widespread. However, it has been observed that when the dry components are fruits and / or vegetables, with rehydration, the components do not resemble the fruit and / or vegetable prior to desiccation. This means that they no longer look fresh, but they are discolored and unsteady. This transformation is due to cellular damage that occurs during desiccation. In particular, phospholipid membranes are believed to be destabilizing by insertion of cellular antiphilic molecules, phase-to-gel transition and membrane fusion. The present invention seeks to solve the above-mentioned technical problem by providing, among others, a rehydratable dry food that is a fruit, vegetable or part thereof, by rehydration, has improved appearance, texture and rehydration properties. In particular, a rehydratable dry food is provided, the food of which comprises less than 10% by weight of water and at least 0.02% of a dehydrin protein and its derivatives, the dehydrin protein and its derivatives comprise an amino acid sequence selected from the group. consisting of k, i, k, and, k, l, p, g; k, i, e / d, k, l / i, p, gek, i, k, e / d, k, l / i / t / v, p / h / s, g, and in which the dry food Rehydratable is an intact tissue of a vegetable or parts thereof and / or a fruit or part thereof, not a seed, wherein the intact tissue has a smaller linear dimension of at least 0.5 mm, preferably a smaller linear dimension of 0 , 5mm to 25mm, more preferably from 0.5mm to 10mm. A food product comprising the rehydrable dry food and methods for manufacturing the rehydrable dry food is also provided.