초록 ▼

Infusing fruit with sugar solutes which reduce the water activity by creating sites for removing part of the water content and bathing said fruit in sugar bath to infuse sugar therein, the bath being a fructose-containing corn syrup of about 70 to 80% sugar solids with 40-90% being resulting in frui

Infusing fruit with sugar solutes which reduce the water activity by creating sites for removing part of the water content and bathing said fruit in sugar bath to infuse sugar therein, the bath being a fructose-containing corn syrup of about 70 to 80% sugar solids with 40-90% being resulting in fruit having a water activity of 0.45 to 0.65. The fruit is added to cereal.

대표청구항 ▼

A method of infusing fruit with sugar solutes to reduce the water activity of said fruit which comprises the steps of: (a) tretaing the fruit to create sites for the removal of a portion of said fruit\s water content and substitution thereof by sugar solutes; followed by (b) bathing the treated frui

A method of infusing fruit with sugar solutes to reduce the water activity of said fruit which comprises the steps of: (a) tretaing the fruit to create sites for the removal of a portion of said fruit\s water content and substitution thereof by sugar solutes; followed by (b) bathing the treated fruit in a sugar solutes-containing bath so as to induce infusion of the fruit with the sugar solutes, said bath comprising a fructose-containing corn syrup, comprising about 70 to about 80% sugar solids, wherein fructose comprises about 40 to about 90% of the total sugar content of said bath, said infused fruit having a water activity of about 0.45 to about 0.65; and (c) incorporating said infused fruit in cereal without substantially raising the water activity of said cereal.