Process for making candy containing freeze-dried fruit particles

Abstract

Abstract THIS DISCLOSURE RELATES TO AN IMPROVED FRUIT PORDUCT COMPRISING FREEZE-DRIED FRUIT HAVING A PRESERVING AND PROTECTING LAYER COMPRISING SUGAR AND CORN SYRUP, AND FRUIT UNDER CERTAIN CIRCUMSTANCES, BEING PARTIALLY RECONSTITUTED. MORE PARTICULARLY, THE DISCLOSURE RELATED TO FRUITFLAVORED HARD CANDY COMPRISING A HARD CANDY MATRIX CONTAINING PARTICLES OF FREEZE-DRIED FRUIT, SAID PARTICLES BEING PARTIALLY RECONSTITUTED AND HAVING A PRESERVING AND PROTECTIVE LAYER OF SUGAR AND CORN SYRUP. PREFERABLY, THE CANDY ALSO CONTAINS NATURL OR SYNTHETIC FRUIT FLAVORING CORRESPONDING TO THE FREEZE-DRIED FRUIT, WHEREBY A SUBSTANTIALLY ENHANCED ULTIMATE FLAVOR RESULTS. THE DISCLOSURE ALSO RELATES TO A CANDY PRODUCT COMPRISING FREEZE-DRIED FRUIT HAVING AN INNER COATING OF GUM ARABIC AND AN OUTER COATING OF SURGAR. IN A PREFERRED EMBODIMENT OF THE INVENTION, A SUBSTANTIAL PORTION OF THE PARTIALLY RECONSTITUTED FREEZE-DRIED FRUIT IS MAINTAINED SUBSTANTIALLY FREE OF ANY MATERIAL FROM THE HARD CANDY MATRIX, WHEREBY THE FRUIT PARTICLE IS MAINTAINED IN A DESIRABLY BRITTLE CONDITION, RETAINING ITS ABILITY TO BECOME FRULLY RECONSTITUTED FURING CONSUMPTION. THE DISCLOSURE ALSO RELATES TOAN IMPROVED PROCESS FOR MAKING A CANDY PRODUCT AS DESCRIBED ABOVE, WHEREIN THE FRUIT PARTICLES ARE ADDED TO THE SYRUP AT A POINT AFTER THE MAXIMUM COOKING TEMPERATURE HAS BEEN REACHED IN THE COOKING OF THE SYRUP INGREDIENTS AND ARE MAINTAINED IN THE MIX UNDER SPECIFIED CONDITIONS OF TIME AND TEMPERATURE.

Inventors

• 👤 Peter H Engel
• 👤 Herbert Knechtel

Bibliographic Details