Fruit infusion using a syrup which has been subjected to enzyme treatment and concentrated

Claim 2

A process for infusing fruit with sugar solutes comprising: (a) suspending the fruit in a rapidly circulating heated aqueous bath initially incorporating about 30-84 percent dissolved sugar solutes, said sugar solutes being comprised of about 35 to about 100 percent fructose; (b) inhibiting dilution of the bath caused by exfusing fruit water by introducing concentrated sugar solution into the bath and withdrawing substantially equal amounts of diluted syrup so as to stabilize the bath solutes concentration; (c) enzymatically treating the withdrawn, diluted syrup so as to reduce its pectin viscosity; (d) concentrating the diluted syrup evaporation; (e) returning the concentrated syrup to the infusion bath; and (f) withdrawing the fruit from the bath when the concentration of sugar solutes has been raised to the desired level before detrimental shrinkage occurs.

Claim 3

The process of claim 1 wherein the bath dilution is inhibited by continuously introducing the concentrated sugar solution while simultaneously withdrawing equal amounts of diluted syrup.

Claim 4

The process of claim 1 wherein the initial concentration of dissolved sugar solutes in the bath is set at about 65-75 percent and the solutes concentration is stabilized at about 62-67 percent.

Claim 5

The process of claim 1 wherein the diluted syrup is concentrated to about 70-75 percent solids.

Claim 6

The process of claim 1 wherein the diluted syrup is treated with an amount of pectinase to effectively lower its viscosity.

Claim 7

The process of claim 1 wherein the bath is heated to about 80-125° C. and circulated at about 35-45 gal/min and the concentrated syrup is introduced into the bath at about 2-9 gal/min.

Claim 8

The process of claim 1 wherein the fruit is infused to a final solutes content of about from 32-58%.

Claim 9

The process of claim 1 wherein the fruit infused is selected from the group consisting of strawberries, peaches, grapes, apples, raisins, cherries, bananas, papaya, blueberries, mellons, pineapple, kiwi, soursop, raspberries, mango, plums and loganberries.

Claim 10

The process of claim 1 wherein said evaporation is accomplished by means of a flash evaporator.

Claim 11

The process of claim 9 wherein said evaporation accomplishes the isolation of a substantial portion of the fruit essence which is returned to the fruit after the infusion process has been completed.

Claim 12

The process of claim 7 further comprising isolating the infused fruit and drying the infused fruit to a moisture level of about 15-28%.

Claim 13

A process for infusing fruit with sugar solutes comprising: (a) suspending the fruit in a heated aqueous bath which is circulated at about 35-45 gal./min., said bath initially incorporating about 65-75 percent dissolved sugar solutes, said sugar solutes being comprised of about 35 to about 100 percent fructose; (b) inhibiting the dilution of a bath caused by exfusing fruit water by introducing a concentrated sugar solution into the bath and withdrawing substantially equal amounts of diluted syrup at a rate of about 2-9 gal/min so as to stabilize the bath solutes concentration; (c) enzymatically treating the withdrawn diluted syrup so as to reduce its pectin viscosity; (d) concentrating the withdrawn, diluted syrup by evaporation; (e) returning the concentrated syrup to the infusion bath; and (f) withdrawing the fruit from the bath when the concentration of sugar solution has been raised to the desired level before detrimental shrinkage occurs.

Claim 14

A process for infusing fruit with sugar solutes comprising: (a) suspending the fruit in a heated aqueous bath which is circulated at about 35-45 gal./min., said bath initially incorporating about 65-75 percent dissolved sugar solutes, said sugar solutes being comprised of about 35 to about 100 percent fructose; (b) inhibiting the dilution of a bath caused by exfusing fruit water by introducing a concentrated sugar solution into the bath and withdrawing substantially equal amounts of diluted syrup at a rate of about 2-9 gal/min so as to stabilize the bath solutes concentration; (c) enzymatically treating the withdrawn diluted syrup so as to reduce its pectin viscosity; (d) concentrating the withdrawn, diluted syrup by evaporation; (e) returning the concentrated syrup to the infusion bath; and (f) withdrawing the fruit from the bath when the concentration of sugar solution has been raised to the desired level before detrimental shrinkage occurs.

Claim 15

The process of claim 12 wherein the diluted syrup is treated, in step (c), with pectinase to reduce its viscosity to less than or about 50 cps as measured at about 22° C.