Processes for preparing concentrated banana products

Claim 1

THE PROCESS FOR PREPARING BANANA EXTRACTS AND PRESERVES, WHICH CONSISTS IN FIRST STORING BANANAS IN AN ATMOSPHERE OF ABOUT 25* C. UNTIL RIPE; MAINTAINING WATCH OVER THE BANANAS UNTIL EXACTLY RIPE; REMOVING THE PEEL FROM THE RIPE BANANAS; EXTRENALLY CLEANING THE PEELED BANANAS TO REMOVE STRINGS AND ADHERING PEEL PARTICLES; SPLITTING THE BANANAS LENGTHWISE AND REMOVING THE HALVES OF THE SEED-BEARING CORE FROM SAID HALVES; MASHING THE CLEANED AND CORED SPLIT BANANAS TO REDUCE THEM TO PULP; COOKING THE MASHED BANANA PULP FOR A PERIOD OF TIME RANGING FROM 45 TO 90 MINUTES; FILTERING THE COOKED BANANA PULP UNDER PRESSURE TO REMOVE FIBROUS MATERIAL; MIXING SUGARY AND SALINE SUBSTANCES WITH THE COOKED FILTERED BANANA PULP; CONCENTRATING THE MIXED FILTERED AND COOKED BANANA PULP TO A PREDETERMINED CONSISTENCY BY EXPOSING THE SAME TO HEAT IN VACUO; AND DRYING THE THUS OBTAINED CONCENTRATED PRODUCT BY EXPOSING IT TO HOT AIR.