WHAT DOES DREATS MEAN?DREATS
In Mala Peruviana we have created a new category of products named DREATS,
A combination of the words drink & eat.
The DREATS category includes:
- All products that may be used as they are for the preparation of beverages and food. They can also be consumed as is.
- The organoleptic characteristics and their composition are subject to the food quality rules and have to be defined by quality factors.
This two-way relationship can characterize a commercial product as high quality product and include it together with rule (a) in the DREATS category.
THE IDEA
The idea to create a new category of products occurred to us after taking into consideration the new global trends and tendencies, especially those directly affecting human health and well-being. It is related with the perspectives in the food industry from production on the field to packaging.
The future lies in good quality mass production. This means the production of food with minimal impact on the ecosystem and w ith the best organoleptic characteristics.
VISIBLE ORGANOLEPTIC CHARACTERISTICS
VISIBLE ORGANOLEPTIC CHARACTERISTICS
Vision – Appearance : Color
Color. Size and shape. Preservation. Disadvantages (shelf life).
Touch - Kinesthetic (texture):
Sensation on the hand or fingers. Oral sensation.
Olfaction and taste - Aroma:
Smell. Taste. Hearing. Cutting and chewing.
NON VISIBLE
NON VISIBLE
Viscosity, Nutritional value
Toxicity
TASTE
Taste and smell are the main quality control criteria for food. It is known that currently five sub-modalities (flavors) are recognized, including sweet, sour, salty, bitter and umami. Different receptors in the tongue transmit and decode all types of taste. The main factors that stimulate the sensory organs are the stereochemical structure, the nature and the concentration of each substance. Naturally, all of the above can be measured by densimeters, refractometers in brix in terms of sweetness,, e.g. in the case of tomatoes and other products. Ph tests measure acidity in relatively dilute solutions. That is why taste is reflected by the sugar to acidity ratio.
THE SENSE OF SMELL
Smell is the most important quality factor, especially for some food groups. The sensory organ of the smell is the olfactory mucosa located at the top of the nasal cavity. Bundles of olfactory axons and ensheathing glia form the olfactory receptors transmitting the olfactory information to the brain. Olfactometers are being technologically developed and soon there will be accurate olfactory measurements. The industry interferes in the olfactory part of the product with various complements to correct the end-products. It is also important not to forget the actual aromas of the fruits. These aromas stimulate our senses and take us back to the experiences of the past.
THE COLOR
Color is the most important part of the appearance. It has a marketing effect since it reminds consumers of the initial raw material. Industry, however, often tries to impose their own permanent color. How many examples are there on tomato juices e.g. their red color has become brown or black. The packaging, however, has an intense red color with bright fruit. The color increases acceptance with regard to its other organoleptic characteristics. Usually, the change of color is also accompanied by undesirable changes of the taste and texture. It is important to know that the color depends on the light refraction or the food permeability. Consequently, it depends on the shine, the viscosity, the solid materials and the absorption of solar radiance by them.
TEXTURE
Texture plays a decisive role and is perceived by humans using various sensory organs such as receptors in the skin, the muscles, the joints, and especially on the fingers and the mouth. Texture, hardness or softness, roughness or smoothness, dryness or moisture etc., are evaluated by them. Texture is a significant parameter of acceptance by the consumer and is sometimes associated with smell and taste. Depending on the texture, we have learned to perform the corresponding tests on individual products, e.g. we use our fingers to test that coffee is well ground and taste tomatoes to evaluate its quality.
THE COLOR
Color is the most important part of the appearance. It has a marketing effect since it reminds consumers of the initial raw material. Industry, however, often tries to impose their own permanent color. How many examples are there on tomato juices e.g. their red color has become brown or black. The packaging, however, has an intense red color with bright fruit. The color increases acceptance with regard to its other organoleptic characteristics. Usually, the change of color is also accompanied by undesirable changes of the taste and texture. It is important to know that the color depends on the light refraction or the food permeability. Consequently, it depends on the shine, the viscosity, the solid materials and the absorption of solar radiance by them.
TEXTURE
Texture plays a decisive role and is perceived by humans using various sensory organs such as receptors in the skin, the muscles, the joints, and especially on the fingers and the mouth. Texture, hardness or softness, roughness or smoothness, dryness or moisture etc., are evaluated by them. Texture is a significant parameter of acceptance by the consumer and is sometimes associated with smell and taste. Depending on the texture, we have learned to perform the corresponding tests on individual products, e.g. we use our fingers to test that coffee is well ground and taste tomatoes to evaluate its quality.
TASTE
Taste and smell are the main quality control criteria for food. It is known that currently five sub-modalities (flavors) are recognized, including sweet, sour, salty, bitter and umami. Different receptors in the tongue transmit and decode all types of taste. The main factors that stimulate the sensory organs are the stereochemical structure, the nature and the concentration of each substance. Naturally, all of the above can be measured by densimeters, refractometers in brix in terms of sweetness,, e.g. in the case of tomatoes and other products. Ph tests measure acidity in relatively dilute solutions. That is why taste is reflected by the sugar to acidity ratio.
THE SENSE OF SMELL
Smell is the most important quality factor, especially for some food groups. The sensory organ of the smell is the olfactory mucosa located at the top of the nasal cavity. Bundles of olfactory axons and ensheathing glia form the olfactory receptors transmitting the olfactory information to the brain. Olfactometers are being technologically developed and soon there will be accurate olfactory measurements. The industry interferes in the olfactory part of the product with various complements to correct the end-products. It is also important not to forget the actual aromas of the fruits. These aromas stimulate our senses and take us back to the experiences of the past.
The reason why the quality characteristics and how these are perceived by the senses were mentioned together with the global trends in real quality products are the two pillars supporting the creation of DREATS. The main criteria that new products need to meet to be included in this new category we created under the name of Mala Peruviana are therefore the organoleptic characteristics which can be evaluated by the senses, have to be relevant to the original raw material – the fruit. From a physicochemical perspective, there could be some small deviations from the raw material. This is a parameter that determines the inclusion of a product in the category in relation to its quality characteristics. When raw materials are processed, , its composition should be related to the initial fruit, by maintaining the solids and viscosity should ensure flow. In conclusion, raw materials should be fresh fruits and they should retain their actual characteristics after being processed. The word DREATS comes from the words drink & eat denoting the overall taste experience. After all, the separation of drink and eat lie in the pulping phase of the solid food, after which the final mass is swallowed. Finally, DREATS as a category follows the global trend in catering that makes companies offer the visitor a comprehensive proposal of a taste experience that does not separate food and drink. Thus, with this complete proposal we help our visitors enhance their well-being before leaving our premises. We prevent them from making the wrong combinations and lead towards a real gustatory experience.
