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US 4,542,033 AGranted
Sugar and acid infused fruit products and process therefor
OwnerOm P. Agarwalainventor
Life of this patent
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Abstract
Disclosed are processes for preparing shelf stable fruit pieces. The process comprises the steps of (a) providing fresh fruit pieces; (b) deactivating or retarding enzymatic browning; (c) cooking in an acidified sugars syrup; optionally (d) cooling and draining; (e) sulfiting; and (f) dehydrating. The fruit pieces so prepared are soft in texture, even when dried to low A.sub.w 's, and can be used in R-T-E cereals or as snack items per se.
Claims21
A method for preparing shelf stable fruit pieces exhibiting improved flavor, color and texture, comprising the steps in sequence of:
- (A) providing fruit pieces;
- (B) cooking the fruit pieces in a syrup, said syrup consisting essentially of
- (1) sugar or sugars at a concentration of about 30% to 90% by weight of the syrup,
- (2) sufficient acidulants to provide the syrup with a pH of about 3.75 to 1.5, and the syrup having
- (3) a temperature of about 120.degree. F. to 200.degree. F. for about 10 to 60 minutes to form cooked, fruit pieces wherein sugar and acid are infused into the individual cells of the fruit pieces;
- (C) removing the fruit pieces from the syrup;
- and
- (D) cooling the infused fruit pieces to below their gelling point to form a gel within and between the cells of the fruit.
5 more elements
Dependencies are inferred from the claim text.