US4562085A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Production of fruit preserves
Assignee: Alfa Laval Inc
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Filing: 1984-10-09
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Granted: 1985-12-31
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Expires: 2004-10-09
Abstract
Abstract To a previously agitated blend of fruit and sugar is added a water solution of pectin to form a premix which is heated to 90°-125° F. during gentle agitation. After adding an acid solution to the premix, it is heated to 135°-145° F. and passed through an evaporation zone at 145°-160° F. under a vacuum of 20-27 inches Hg., all during gentle stirring, to obtain a concentrated product which is then heated to a sterilizing temperature and passed through a holding zone at such a temperature. The resulting product, after cooling, is a fruit preserve concentrated to a desired degree, such as 65° Brix, and in which the fruit has retained its particulate identity and integrity and is well distributed in the preserve.
Inventors
- 👤 Frank J. Ruggiero
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-02 02:59
CPC Classifications
A; A23; A23C; A23C9/00; A23C9/12; A23C9/13; A23C9/133; A23L; A23L21/00; A23L21/10; A23L21/12
Claims Analysis
Total Claims: 10
Claim 1
Independent Claim
189 words
A process for the production of a fruit preserve, which comprises the steps of slowly agitating a blend of about 50% fruit and 41.50% sugar, adding to said blend a water solution of pectin to form a premix having about 8.0 to 9.1% of pectin, heating a stream of said premix to a temperature of 90°-125° F. during gentle agitation of the premix, then adding a sufficient amount of a citric acid solution to the premix, to obtain a concentration of about 1.5% citric acid in the premix, then heating a stream of the resulting mixture to a temperature of 135°-145° F. during gentle agitation thereof, then passing said mixture through an evaporation zone at a temperature of 145°-160° F. under a vacuum of 20-27" Hg while gently agitating the mixture for a period of time sufficient to obtain a concentrated product, heating a stream of said product to a sterilizing temperature in the range of 190°-205° F. during gentle agitation thereof, and then passing the product through a holding zone for 8 seconds to 3 minutes while at a temperature of 185°-205° F. to provide said fruit preserve.
Claim 2
Dependent Claim
189 words
A process for the production of a fruit preserve, which comprises the steps of slowly agitating a blend of about 50% fruit and 41.50% sugar, adding to said blend a water solution of pectin to form a premix having about 8.0 to 9.1% of pectin, heating a stream of said premix to a temperature of 90°-125° F. during gentle agitation of the premix, then adding a sufficient amount of a citric acid solution to the premix, to obtain a concentration of about 1.5% citric acid in the premix, then heating a stream of the resulting mixture to a temperature of 135°-145° F. during gentle agitation thereof, then passing said mixture through an evaporation zone at a temperature of 145°-160° F. under a vacuum of 20-27" Hg while gently agitating the mixture for a period of time sufficient to obtain a concentrated product, heating a stream of said product to a sterilizing temperature in the range of 190°-205° F. during gentle agitation thereof, and then passing the product through a holding zone for 8 seconds to 3 minutes while at a temperature of 185°-205° F. to provide said fruit preserve.
Claim 3
Dependent Claim
12 words
The method of claim 1, in which said steps are performed continuously.
Claim 4
Dependent Claim
18 words
The method of claim 1, in which said sugar is a combination of cane sugar and corn syrup.
Claim 5
Dependent Claim
23 words
The method of claim 1, in which said blend of fruit and sugar is agitated for 1-11/2 hours before adding said pectin solution.
Claim 6
Dependent Claim
27 words
The method of claim 1, in which said mixture contains by weight about 50% fruit, 18% cane sugar, 23.5% corn syrup, 7% pectin and 1.5% citric acid.
Claim 7
Dependent Claim
21 words
The method of claim 1, in which said mixture is concentrated to a Brix of about 65° in said evaporation zone.
Claim 8
Dependent Claim
21 words
The method of claim 1, in which said fruit is selected from the group consisting of strawberries, blueberries, boysenberries and cherries.
Claim 9
Dependent Claim
26 words
The method of claim 1, in which the product is passed from said holding zone to a cooler where it is cooled rapidly to 80°-90° F.
Claim 10
Dependent Claim
20 words
The method of claim 1, in which the product is passed from said holding zone to a hot filling operation.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1988-12-30 | 1989-07-01 | 1989-12-31 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1992-12-30 | 1993-07-01 | 1993-12-31 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1996-12-30 | 1997-07-01 | 1997-12-31 | $7700.00 | Window Closed / Lapsed |