초록 ▼

Method and apparatus for infusing fruits (which may include vegetables) with sugar. The apparatus includes a series of interconnected tanks (10, 12, 14, and 16). A stratified column of infusing liquor is caused to flow from a tank (50) via variable output pump (52) through fruit which is placed with

Method and apparatus for infusing fruits (which may include vegetables) with sugar. The apparatus includes a series of interconnected tanks (10, 12, 14, and 16). A stratified column of infusing liquor is caused to flow from a tank (50) via variable output pump (52) through fruit which is placed within the tanks to cause the fruit to become saturated with sugar. In addition, at start-up, frozen fruit is placed in a warming liquid in the tanks prior to infusing, and the infusing liquor will drive the warming liquid in front of it. Fruit juice is removed from the downstream portion of the infusing liquid.

대표청구항 ▼

1. A method for infusing fruit with sugar and for producing a fruit juice product comprising the following steps:(a) providing one or more tanks to provide a flow path from the bottom each tank to the top of each tank; (b) placing previously frozen fruit having a substantial fruit juice content into

1. A method for infusing fruit with sugar and for producing a fruit juice product comprising the following steps:(a) providing one or more tanks to provide a flow path from the bottom each tank to the top of each tank; (b) placing previously frozen fruit having a substantial fruit juice content into a tank to form a batch of fruit; (c) preparing an infusing liquor from fruit juice and a concentrated sugar solution from 50 to 70 brix for infusing the batch of fruit; (d) causing the infusing liquor to flow through the batch of fruit via the flow path at a rate not substantially greater than the rate of infusion of sugar from the infusion liquor into the fruit, so that (i) the liquid along the flow path includes successive strata with decreased concentration of sugar in the direction of flow, (ii) there results a change in the concentration of sugar in the infused fruit, and (iii) the liquid includes, at its most downstream portion, a high percentage of fruit juice, this step being performed at a temperature of not greater than 38.degree. C. and at a rate sufficiently slow so as to prevent osmotic dehydration of the fruit; (e) continuing step (d) until the batch of fruit has a desired concentration of sugar infused therein; (f) extracting and collecting fruit juice from the fruit wherein the fruit juice is extracted and collected during step (d); and (g) collecting the infused fruit.