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US 4,055,675 AGranted
Preparation of puffed fruit
AssigneeThe United States of America as represented by the Secretary of Agriculture
InventorsKarel Popper, William G. Schultz, Wayne M. Camirand, Earl Hautala, George H. Robertson, Ladell Crawford, Bernard J. Finkle
Life of this patent
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Abstract
Bite-size pieces of fruit are prepared by a process wherein the fruit is partially dehydrated, puffed, and then heated to obtain a crisp outer surface thereon. The fruit is puffed by immersing it in a pool of liquid carbon dioxide under pressure and then rapidly releasing the pressure.
Claims1
A process for preparing a food product from bite-size pieces of fruit, which consists of the steps of
- a. partially dehydrating the fruit to a moisture content of about 10-50%,
- b. contacting the dehydrated fruit solely with liquid carbon dioxide at ambient temperature for about from 0.5-6 hours, said liquid carbon dioxide being maintained under a pressure of about 900-1000 psig,
- c. rapidly releasing the pressure to puff the fruit, and then
- d. heating the puffed fruit at about 70.degree.-90.degree. C for 1-24 hours to form a crisp outer layer on the surface of the puffed fruit.
1 more element
Dependencies are inferred from the claim text.