Method for making fruit and vegetable purees

US6368654B1 · kind B1 · utility

Assignee

• Gerber Products Company · US

Inventors

• Willis DeWayne Evans · Fremont, US
• Tracy A. Baker · Iron River, US
• William P. Burnaw · Hillsdale, US
• Richard H. Friday · Helmissenstraat, US
• Randall L. McDaniel · Fremont, US
• Robert A. Owens · Amherst, US
• Allen Bruce ZERLAUT · Holton, US

Key dates

• Filing date: Jul 30, 1997
• Grant date: Apr 9, 2002
• Expiry date: Jul 30, 2017

Classification

• Technology area (CPC Y): Emerging Cross-Sectional Technologies
• CPC primary: Y10S426/801
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

A method for making fruit and vegetables purees includes selecting raw produce of the type having meat with a cell structure that is not ruptured by cooking or macerating, and seeds and/or skins. The seeds and/or skins are separated from the meat at substantially ambient temperature by extruding the meat through perforations to form a cold break. The cold break is heated to a temperature which cooks the same into a puree. The puree is then finished to the desired texture and consistency.