Method and apparatus for producing fruit leather from a fruit mass
AssigneeCHOCOTECH GmbH
InventorsJens Fleisch, Erhard Hilker, Klaus Markwardt
Life of this patent
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Abstract
A method and an apparatus (100, 100′) serve to continuously produce fruit leather from a fruit mass. The fruit leather does not include added sugar or fat. The fruit mass includes a share of dry substance of at least 50% and a share of water. The fruit mass exposed to vacuum is cooked for less than one minute in a way to reduce the share of water in the fruit mass to increase the share of dry substance in the fruit mass to approximately between 80% to 90%. The fruit mass is then formed to attain the fruit leather.
Claims8
A method of continuously producing fruit leather from a fruit mass, comprising the steps of:
- cooking the fruit mass, wherein the fruit mass includes a share of dry substance of at least 50% and a share of water, exposed to vacuum for approximately 15 to 20 seconds in a way to reduce the share of water in the fruit mass and to increase the share of dry substance in the fruit mass to approximately between 80% and 90%;
- and
- forming the fruit mass to attain the fruit leather, wherein the fruit leather does not include added sugar or fat.
A method of continuously producing fruit leather from a fruit mass, comprising the steps of:
- cooking the fruit mass, wherein the fruit mass includes a share of dry substance of at least 50% and a share of water, exposed to vacuum for approximately 15 to 20seconds at a temperature of less than 120° C. and at a pressure of approximately between 95000 and 30000 Pascal in a way to reduce the share of water in the fruit mass and to increase the share of dry substance in the fruit mass to approximately between 80% and 90%;
- and
- forming the fruit mass to attain the fruit leather, wherein the fruit leather does not include added sugar or fat.
A method of continuously producing fruit leather from a fruit mass, comprising the steps of:
- cooking the fruit mass, wherein the fruit mass includes a share of dry substance of at least 50% and a share of water, exposed to vacuum for less than one minute at a temperature of less than 120° C. and at a pressure of approximately between 95000 and 30000 Pascal in a way to reduce the share of water in the fruit mass and to increase the share of dry substance in the fruit mass to approximately between 80% and 90%;
- and
- forming the fruit mass to attain the fruit leather, wherein the fruit leather does not include added sugar or fat.
Dependencies are inferred from the claim text.