Patent US4542033A successfully refreshed from Google Patents.
US4542033A
Expired / Lapsed
US
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Sugar and acid infused fruit products and process therefor
Assignee: General Mills IP Holdings II LLC
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Filing: 1984-10-23
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Granted: 1985-09-17
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Expires: 2004-10-23
Abstract
Abstract Disclosed are processes for preparing shelf stable fruit pieces. The process comprises the steps of (a) providing fresh fruit pieces; (b) deactivating or retarding enzymatic browning; (c) cooking in an acidified sugars syrup; optionally (d) cooling and draining; (e) sulfiting; and (f) dehydrating. The fruit pieces so prepared are soft in texture, even when dried to low A w 's, and can be used in R-T-E cereals or as snack items per se.
Inventors
- 👤 Om P. Agarwala
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-31 19:39
CPC Classifications
A; A23; A23B; A23B7/00; A23B7/08; A23B7/02; A23B7/022; A23B7/06; A23B7/10
Claims Analysis
Total Claims: 22
Claim 1
Independent Claim
140 words
A method for preparing shelf stable fruit pieces exhibiting improved flavor, color and texture, comprising the steps in sequence of: (A) providing fruit pieces; (B) cooking the fruit pieces in a syrup, said syrup consisting essentially of (1) sugar or sugars at a concentration of about 30% to 90% by weight of the syrup, (2) sufficient acidulants to provide the syrup with a pH of about 3.75 to 1.5, and the syrup having (3) a temperature of about 120° F. to 200° F. for about 10 to 60 minutes to form cooked, fruit pieces wherein sugar and acid are infused into the individual cells of the fruit pieces; (C) removing the fruit pieces from the syrup; and (D) cooling the infused fruit pieces to below their gelling point to form a gel within and between the cells of the fruit.
Claim 2
Independent Claim
140 words
A method for preparing shelf stable fruit pieces exhibiting improved flavor, color and texture, comprising the steps in sequence of: (A) providing fruit pieces; (B) cooking the fruit pieces in a syrup, said syrup consisting essentially of (1) sugar or sugars at a concentration of about 30% to 90% by weight of the syrup, (2) sufficient acidulants to provide the syrup with a pH of about 3.75 to 1.5, and the syrup having (3) a temperature of about 120° F. to 200° F. for about 10 to 60 minutes to form cooked, fruit pieces wherein sugar and acid are infused into the individual cells of the fruit pieces; (C) removing the fruit pieces from the syrup; and (D) cooling the infused fruit pieces to below their gelling point to form a gel within and between the cells of the fruit.
Claim 3
Dependent Claim
36 words
The method of claim 1 wherein the pieces of fruit are prepared from fresh fruit and wherein the fruit is selected from the group consisting of apples, pears, cherries, apricots, pineapple, peaches, plums, and mixtures thereof.
Claim 4
Dependent Claim
15 words
The method of claim 2 further comprising the step of (E) dehydrating the fruit pieces.
Claim 5
Dependent Claim
20 words
The method of claim 3 wherein the fruit pieces are dehydrated to an A w of about 0.35 to 0.9.
Claim 6
Dependent Claim
18 words
The method of claim 4 wherein the sugar component of the syrup comprises fruit juice or juice powders.
Claim 7
Dependent Claim
29 words
The method of claim 5 wherein the syrup comprises an acidifying fruit juice selected from the group consisting of lemon juice, lime juice, vinegar, apple cider, and mixtures thereof.
Claim 8
Dependent Claim
21 words
The method of claim 6 further comprising the step, immediately after step A of inactivating browning enzymes of the fruit pieces.
Claim 9
Dependent Claim
28 words
The method of claim 4 wherein the pH is about 2 to 3.6 and wherein the fruit pieces are dried to an A w of 0.5 to 0.7.
Claim 10
Dependent Claim
9 words
The product produced by the method of claim 1.
Claim 11
Dependent Claim
26 words
The product produced by the method of claim 8, and wherein the sugar solids range from about 40% to 60% by weight of the fruit piece.
Claim 12
Dependent Claim
17 words
The product produced by the method of claim 10 wherein the cereal is a ready-to-eat breakfast cereal.
Claim 13
Dependent Claim
17 words
The product of claim 11 further comprising from about 99% to 50% of dry ready-to-eat breakfast cereal.
Claim 14
Dependent Claim
26 words
The method of claim 4 wherein the sugar syrup additionally comprises from about 0.1% to 30% by weight of an edible polyhydric alcohol or sugar alcohol.
Claim 15
Dependent Claim
36 words
The method of claim 13 wherein the sugar syrup comprises from about 15% to 25% by weight of an edible polyhydric alcohol selected from the group consisting of mannitol, sorbitol, glycerol, propylene glycol and mixtures thereof.
Claim 16
Dependent Claim
12 words
The method of claim 14 wherein the edible polyhydric alcohol is glycerol.
Claim 17
Dependent Claim
9 words
The product produced by the method of claim 13.
Claim 18
Dependent Claim
9 words
The product produced by the method of claim 14.
Claim 19
Dependent Claim
9 words
The product produced by the method of claim 15.
Claim 20
Dependent Claim
9 words
The product produced by the method of claim 4.
Claim 21
Dependent Claim
9 words
The product produced by the method of claim 5.
Claim 22
Dependent Claim
9 words
The product produced by the method of claim 6.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1988-09-16 | 1989-03-18 | 1989-09-17 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1992-09-16 | 1993-03-18 | 1993-09-17 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1996-09-16 | 1997-03-18 | 1997-09-17 | $7700.00 | Window Closed / Lapsed |