Method of preparing an ice confection and the resulting product

Claim 1

THE METHOD OF PREPARING AN ICE CONFECTION EMBODYING FULL STRENGTH FRUIT JUICE COMPRISING THE STEPS OF MIXING FIRST INGREDIENTS COMPRISING A RATIO OF ABOUT 1 POUND OF PECTIN STABILIZER WITH ABOUT 6 POUNDS OF SUCROSE, AGITATING AND BLENDING SAID FIRST INGREDIENTS WITH ABOUT 12 TO 13 GALLONS OF WATER, ADDING ABOUT 21/2 GALLONS OF A FULL STRENGTH FRUIT JUICE TO SAID INGREDIENTS, CHILLING SAID INGREDIENTS AT APPROXIMATELY 40*F, BLENDING SAID INGREDIENT WITH APPROXIMATELY 11/4 GALLONS OF A SECOND INGREDIENT COMPRISING A MIXTURE CONTAINING APPROXIMATELY THREE QUARTERS OF A GALLON OF A FRUIT JUICE IN A CONCENTRATION RATIO OF APPROXIMATELY 9 TO 1 OF WATER OF FRUIT, APPROXIMATELY THREE-EIGHTHS OF A GALLON OF CORN SYRUP SOLIDS AND APPROXIMATELY ONE-EIGHTH OF A GALLON OF A MIXTURE CONTAINING CITRIC ACID, SODIUM CITRATE AND GUM ARABIC, AERATING SAID MIXTURE TO A DESIRED CONSISTENCY, FREEZING SAID MIXTURE OF SAID FIRST AND SECOND INGREDIENTS TO APPROXIMATELY 20*F, AND PACKAGING AND STORING AT 0*F OR BELOW.

Claim 2

THE METHOD OF PREPARING AN ICE CONFECTION EMBODYING FULL STRENGTH FRUIT JUICE COMPRISING THE STEPS OF MIXING FIRST INGREDIENTS COMPRISING A RATIO OF ABOUT 1 POUND OF PECTIN STABILIZER WITH ABOUT 6 POUNDS OF SUCROSE, AGITATING AND BLENDING SAID FIRST INGREDIENTS WITH ABOUT 12 TO 13 GALLONS OF WATER, ADDING ABOUT 21/2 GALLONS OF A FULL STRENGTH FRUIT JUICE TO SAID INGREDIENTS, CHILLING SAID INGREDIENTS AT APPROXIMATELY 40*F, BLENDING SAID INGREDIENT WITH APPROXIMATELY 11/4 GALLONS OF A SECOND INGREDIENT COMPRISING A MIXTURE CONTAINING APPROXIMATELY THREE QUARTERS OF A GALLON OF A FRUIT JUICE IN A CONCENTRATION RATIO OF APPROXIMATELY 9 TO 1 OF WATER OF FRUIT, APPROXIMATELY THREE-EIGHTHS OF A GALLON OF CORN SYRUP SOLIDS AND APPROXIMATELY ONE-EIGHTH OF A GALLON OF A MIXTURE CONTAINING CITRIC ACID, SODIUM CITRATE AND GUM ARABIC, AERATING SAID MIXTURE TO A DESIRED CONSISTENCY, FREEZING SAID MIXTURE OF SAID FIRST AND SECOND INGREDIENTS TO APPROXIMATELY 20*F, AND PACKAGING AND STORING AT 0*F OR BELOW.

Claim 3

The method of preparing an ice confection embodying full strength fruit juice comprising the steps of mixing first ingredients comprising about 3.9 pounds of a pectin stabilizer with about 87 pounds of dry sucrose, agitating and blending said first ingredients with about 50.5 gallons of water, adding about 10 gallons of a full strength fruit juice to said first ingredients, chilling said first ingredients at approximately 40*F or below, blending said first ingredients with approximately 5 gallons of a second ingredient comprising a mixture containing approximately 2 1/2 gallons of a 9 to 1 concentrate of the fruit juice, approximately 2 gallons of corn syrup solids and approximately one-half gallon of a mixture containing citric acid, coloring, sodium citrate, and gum arabic, aerating and freezing said mixture of said first and second ingredients to about 20*F and then packaging and storing said confection at 0*F or below.

Claim 4

The method of preparing an ice confection embodying full strength fruit juice comprising the steps of mixing first ingredients comprising about 3.9 pounds of a pectin stabilizer with about 87 pounds of dry sucrose, agitating and blending said first ingredients with about 50.5 gallons of water, adding about 10 gallons of a full strength fruit juice to said first ingredients, chilling said first ingredients at approximately 40*F or below, blending said first ingredients with approximately 5 gallons of a second ingredient comprising a mixture containing approximately 2 1/2 gallons of a 9 to 1 concentrate of the fruit juice, approximately 2 gallons of corn syrup solids and approximately one-half gallon of a mixture containing citric acid, coloring, sodium citrate, and gum arabic, aerating and freezing said mixture of said first and second ingredients to about 20*F and then packaging and storing said confection at 0*F or below.