Scarified infused dried buoyant cranberries and method for making same
US7781008B2 · kind B2 · utility
Assignees
Inventors
Key dates
| Filing date | Aug 7, 2006 |
| Grant date | Aug 24, 2010 |
| Priority date | — |
| Expiry date | Apr 2, 2028 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L19/03
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Disclosed is a scarified, whole, dried, infused, buoyant cranberry. Further a process for preparing the cranberry is disclosed. The process includes sizing individually quick frozen cranberries by collecting those that pass through a mesh screen with 16 millimeter openings and that are retained on a mesh screen with openings of 9 millimeters. The sized cranberries are then scarified and infused in an infusion solution having a Brix of from 40 to 80 at a temperature of from 29 to 44° C.±5° C. until the cranberries have a Brix of at least about 40. The cranberries are removed from the infusion solution and dried at a temperature of from 73 to 85° C. until they have a water activity level of from 0.25 to 0.6 and a buoyancy of at least 30%.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.