Process for making instant fruit product

Claim 1

IN A PROCESS FOR MAKING DEHYDRATED FRUIT WHICH ISINSTANTLY RECONSTITUTABLE INTO A COOKED SAUCE BY THE MERE ADDITION OF COLD WATER WHEREIN THE FRUIT IS DEHYDRATED TO A MOISTURE CONTENT LESS THAN 3 1/2% BY WEIGHT, THE IMPROVEMENT COMPRISING PRECOOKING SAID FRUIT PRIOR TO DEHYDRATION AND TERMINATING SAID PRECOOKING PRIOR TO BREAKDOWN OF THE NATURAL CELL STRUCTURE AND PIECE IDENTITY OF SAID FRUIT; COMMINUTING SAID FRUIT PRIOR TO COMPLETE DEHYDRATION; AND THEN AFTER DEHYDRATION WARMING THE COMMINUTED FRUIT PARTICLES UNTIL THEY BECOME PLIABLE; ROLLING THE WARMED FRUIT PARTICLES INTO FLAKES HAVING A COMPRESSED AND UNBROKEN CELLULAR STRUCTURE; AND THEN MILLING SAID FLAKES.