US4041184A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method of candying fruit and fruit rinds
Assignee: Individual
•
Filing: 1976-06-02
•
Granted: 1977-08-09
•
Expires: 1996-06-02
Abstract
Abstract Method of candying fruit, in which after cooking, the fruit are immersed into a first candying syrup and remain therein until the decrease in syrup concentration has stopped. The rate of variation in syrup concentration is determined in time unit and then the syrup concentration is increased to the completion of the candying at the same rate in time unit.
Inventors
- 👤 Remigio Bonacina
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-23 18:20
CPC Classifications
A; A23; A23G; A23G3/00; A23G3/34; A23G3/36; A23G3/48; A23B; A23B7/00; A23B7/08; A23G3/02; A23G3/20; A23G3/24
Claims Analysis
Total Claims: 5
Claim 1
Independent Claim
171 words
A method for candying fruit or fruit rinds comprising the steps of selecting said fruit or fruit rinds and subjecting them to a preliminary cooking; immersing the cooked fruit or fruit rinds into a candying syrup having a starting concentration in soluble solids in the range of about 10° to 60° Brix at a temperature of about 50°-60° C.; controlling the value of the concentration of the syrup until it is decreased to a constant value and measuring said constant value together with the time elapsed DT; calculating the difference DC between the value of the starting concentration and the constant value of said concentration of the syrup; calculating the mean absorption rate of the treated fruit or fruit rinds as a ratio DC/DT of the difference between the starting and the constant value of the concentration of the syrup and the time interval DT; increasing the concentration of the syrup at the same rate DC/DT until it reaches a final concentration in the range of about 65° to 75° Brix.
Claim 2
Independent Claim
171 words
A method for candying fruit or fruit rinds comprising the steps of selecting said fruit or fruit rinds and subjecting them to a preliminary cooking; immersing the cooked fruit or fruit rinds into a candying syrup having a starting concentration in soluble solids in the range of about 10° to 60° Brix at a temperature of about 50°-60° C.; controlling the value of the concentration of the syrup until it is decreased to a constant value and measuring said constant value together with the time elapsed DT; calculating the difference DC between the value of the starting concentration and the constant value of said concentration of the syrup; calculating the mean absorption rate of the treated fruit or fruit rinds as a ratio DC/DT of the difference between the starting and the constant value of the concentration of the syrup and the time interval DT; increasing the concentration of the syrup at the same rate DC/DT until it reaches a final concentration in the range of about 65° to 75° Brix.
Claim 3
Dependent Claim
27 words
A method according to claim 1, wherein the variation in candying syrup concentration is effected by intermittently using syrups of increasingly higher concentration than the pre-existent syrup.
Claim 4
Dependent Claim
13 words
A method according to claim 1, wherein said candying syrup is mechanically stirred.
Claim 5
Dependent Claim
22 words
A method according to claim 1, wherein the concentration of said first candying syrup is the range of 10° and 30° Brix.
References Cited (Backward Citations)
US2785071A
Cited
US3365309A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1980-08-08 | 1981-02-07 | 1981-08-09 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1984-08-08 | 1985-02-07 | 1985-08-09 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1988-08-08 | 1989-02-07 | 1989-08-09 | $7700.00 | Window Closed / Lapsed |