초록 ▼

It has been found that dried fruits can be prepared without resorting to sulfiting the fruits in order to prevent the discoloration of the fruit and to prevent microbiological deterioration of the fruit. It has been found that through the utilization of a combination of vacuum and particular infusio

It has been found that dried fruits can be prepared without resorting to sulfiting the fruits in order to prevent the discoloration of the fruit and to prevent microbiological deterioration of the fruit. It has been found that through the utilization of a combination of vacuum and particular infusion soaking solution containing a sugar having more than six carbon atoms, an acid, a microbiological agent and optionally a chelating agent that utilizing a particular sequence of treating steps, a dried fruit that is not discolored and which has good taste can be prepared and can undergo long term storage. That is, the packaged product will have a reasonably long shelf life and taste and appearance.

대표청구항 ▼

A process for preparing dried fruits comprising: (a) preparing the fruit; (b) heating the prepared fruit in an aqueous infusion soak solution at a temperature of about 60°F. to 220°F. for from about 0.5 to 60 minutes to deactivate enzymes and to soften the fruit; (c) placing the heated fruit under a

A process for preparing dried fruits comprising: (a) preparing the fruit; (b) heating the prepared fruit in an aqueous infusion soak solution at a temperature of about 60°F. to 220°F. for from about 0.5 to 60 minutes to deactivate enzymes and to soften the fruit; (c) placing the heated fruit under a vacuum of about 1 inch to 30 inches of mercury for about 1 second to 2 hours to deaerate the fruit; (d) releasing the vacuum on the deaerated fruit and; (e) drying the fruit said dried fruit being prepared without the use of a sulfiting treatment step.