Method for processing raw fruit to provide enhanced fruit products and the fruit products produced by the method
US8128979B2 · kind B2 · utility
Inventor
Key dates
| Filing date | Dec 29, 2008 |
| Grant date | Mar 6, 2012 |
| Priority date | — |
| Expiry date | Dec 29, 2028 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L19/03
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method for processing a fruit, such as a cranberry, includes cutting open a fruit and partially removing a highly concentrated juice fraction from the fruit when pressed while maintained within a sub-freezing temperature range. The skin of the frozen fruit is penetrated by being sliced or punctured facilitating juice extraction and subsequently infusion, such as by vacuum. Before extraction, the sliced fruit is uniformly tempered to a temperature below 32° F., more specifically to between 26° F. and 32° F. To extract juice, the fruit is pressed, removing from about 40% to 65% by weight of the liquid, yielding a concentrated fruit juice, with significantly enhanced brix, acid, and color, and a partially dehydrated fruit piece, with significantly reduced brix, acid, and color, and still within the given sub-freezing temperature range. The fruit piece may then be infused, such as under vacuum while being rotated, with a variety of ingredients.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.