초록 ▼

This application relates to methods of infusing fruits with fructose sugar solids and food products which remain now-crystalline at freezer temperatures containing such infused fruit products. The fruit is infused by immersing it in two or more sugar containing solutes baths of gradually increasing

This application relates to methods of infusing fruits with fructose sugar solids and food products which remain now-crystalline at freezer temperatures containing such infused fruit products. The fruit is infused by immersing it in two or more sugar containing solutes baths of gradually increasing sugar concentration so that the solids content of the fruit is increased in a step-wise and gradual manner to the level of about 32-55 percent by weight.

대표청구항 ▼

A method of infusing fruits capable of undergoing osmotic exchange with sugar solids comprising: a. bathing a fruit in a first sugar containing bath wherein said sugar component of said bath is comprised of about 35 to about 100% by weight fructose, wherein the water soluble solids content of said f

A method of infusing fruits capable of undergoing osmotic exchange with sugar solids comprising: a. bathing a fruit in a first sugar containing bath wherein said sugar component of said bath is comprised of about 35 to about 100% by weight fructose, wherein the water soluble solids content of said fruit is increased by the infusion of sugar solids from the bath into the fruit, and b. separating the infused fruit from said first bath, and c. bathing said infused fruit in at least one more sugar containing bath wherein said sugar component of said bath is comprised of about 35 to about 100% by weight fructose to further increase the water soluble solids content of said infused fruit product to about 32 to about 55% by weight, wherein the increase in said water soluble solids content of said fruit after treatment in said first bath and the increase in said water soluble solids content of said fruit after treatment in said at least one more bath are adjusted to provide an infused fruit product having a volume which is at least about 62% of the volume of said fruit prior to being infused with said sugar solids.