Process for making enzyme inactivated viscous fruit pulp and products therefrom
US4950493A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Nov 16, 1989 |
| Grant date | Aug 21, 1990 |
| Priority date | — |
| Expiry date | Nov 16, 2009 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L19/09
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method for preparing fruit sauce is disclosed wherein fruit having skins, seeds, and meat is extruded through a perforated drum to provide a small particle size pulp. The pulp is immediately heated quickly to a temperature above the inactivating temperature of the discoloring enzymes of the fruit within a time period less than is necessary for the enzymes to cause discoloration. The pulping process maximizes pectin in the pulp to give the pulp a high viscosity. Particles remain in the pulp to give the pulp a good, discernible bite or mouth feel. The volatile flavors and aromas are trapped in the pulp by heating the pulp in a closed container while causing the enzymes to be inactivated with heat.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.