Process for the preparation of stable and homogeneous fruit preparation

Patent metadata

Field	Value
Publication number	US-9986747-B2
Application number	US-201013583764-A
Country	US
Kind code	B2
Filing date	Mar 12, 2010
Priority date	Mar 12, 2010
Publication date	Jun 5, 2018
Grant date	Jun 5, 2018

Abstract

A process for preparing a stable and homogenous fruit preparation, includes the steps of:
(i) preparing a fruit mixture by mixing fruit pieces, optionally in the presence of a fruit matrix, with sugar in an amount included between 10% and 60% by weight relative to the total weight of the fruit preparation,
(ii) treating the fruit mixture obtained in step (i) at a temperature ranging between 40° C. and 90° C., and at a pressure from 50 mbar to 1000 mbar, during 15 to 90 minutes, so as to obtain a concentrated fruit preparation having a Brix degree at 20° C. ranging between 50° and 75°,

(iii) optionally submitting the concentrated fruit preparation to a heat treatment, at a temperature ranging between 90° C. and 120° C.,

(iv) cooling the concentrated fruit preparation obtained in step (ii) or, when step (iii) is performed, cooling the concentrated fruit preparation obtained in step (iii), to storage temperature.

First claim

The invention claimed is:

1. A process for the preparation of a stable and homogenous fruit preparation in which neither a thickening agent nor a gelling agent has been added to confer a texture or viscosity to the preparation, which comprises the steps of:
(i) preparing a fruit mixture by mixing fruit pieces, in the presence of between 2% and 70% of a fruit matrix selected from the group consisting of fruit puree, concentrated fruit puree and fruit compote, with sugar, said sugar being in an amount comprised between 10% and 60% by weight relative to the total weight of the fruit preparation, said preparation being totally free of any thickening agent and gelling agent,
(ii) treating the fruit mixture obtained in step (i) at a temperature comprised between 40° C. and 90° C., and at a pressure from 95 mbar to 150 mbar, during 50 to 65 minutes, so as to obtain a concentrated fruit preparation, said concentrated fruit preparation having a Brix degree at 20° C. comprised between 50° and 75°,
(iii) submitting the concentrated fruit preparation obtained in step (ii) to a heat treatment, at a temperature comprised between 95° C. and 120° C., and
(iv) cooling the concentrated fruit preparation obtained in step (iii), to a storage temperature.

2. The process according to claim 1 , wherein the fruit pieces are selected from the group consisting of strawberry, blackberry, apricot, peach, raspberry, blueberry, ananas, mango, banana, papaya, passion fruit, plum, pomelo, orange, kiwi, lemon, cherry, pear and apple.

3. The process according to claim 1 , wherein the amount of fruit pieces is between 20% and 70% by weight of the fruit preparation.

4. The process according to claim 1 , wherein in step (i), the mixing is performed at a temperature comprised between 30 and 100° C., during 2 to 20 minutes.

5. The process according to claim 1 , wherein step (ii) uses a vacuum evaporation.

6. The process according to claim 1 , wherein step (iii) is a pasteurization step.

7. The process according to claim 1 , wherein the temperature of step (iii) is comprised between 95° C. and 100° C.

8. The process according to claim 1 , wherein the viscosity of the fruit preparation is around 5 to 15 cm/min at a temperature of 20° C., said viscosity being measured according to test A, wherein according to test A:
the viscosity of the fruit preparation, which is a uniform suspension, is measured using Bostwick consistometer at 20° C.,
the fruit preparation is a placed into a cell of the Bostwick consistometer,
a chronometer is started when the cell is opened, and
the viscosity measured corresponds to the distance of the fruit preparation in one minute.

9. A stable and homogenous fruit preparation obtainable by the process as claimed in claim 1 , wherein neither a thickening agent nor a gelling agent has been added to confer a texture of viscosity to said fruit preparation.

10. The fruit preparation according to claim 9 , wherein the fruit preparation is usable as such, or added in admixture to other food preparations chosen from dairy products and vegetal products.

Assignees

• Taillan Eric
• Pelletier Jean Francois
• Lacorre Christelle
• Gauthier Vanessa
• Gervais Danone Sa

Inventors

• Taillan Eric
• Pelletier Jean-Francois
• Lacorre Christelle
• Gauthier Vanessa

Classifications

• A23B7/005

  Preserving by heating · CPC title

• A23L19/09

  Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks (A23L19/01, A23L19/10, A23L27/63 and A23L21/00 take precedence) · CPC title

• A23B7/02 Primary

  Dehydrating; Subsequent reconstitution (dried cooked potatoes A23L19/12) · CPC title