Method for processing raw fruit to produce enhanced fruit products and the fruit products produced by the method

Abstract

A method for processing a fruit, such as a cranberry, includes cutting open a fruit and partially removing a highly concentrated juice fraction from the fruit when pressed while maintained within a sub-freezing temperature range. The skin of the frozen fruit is penetrated by being sliced or punctured facilitating juice extraction and subsequently infusion, such as by vacuum. Before extraction, the sliced fruit is uniformly tempered to a temperature below 32° F., more specifically to between 26° F. and 32° F. To extract juice, the fruit is pressed, removing from about 40% to 65% by weight of the liquid, yielding a concentrated fruit juice, with significantly enhanced brix, acid, and color, and a partially dehydrated fruit piece, with significantly reduced brix, acid, and color, and still within the given sub-freezing temperature range. The fruit piece may then be infused, such as under vacuum while being rotated, with a variety of ingredients.

Description

CROSS-REFERENCES TO RELATED APPLICATIONS[0001]This patent application claims the benefit of U.S. provisional application No. 61 / 134,854 filed Jul. 14, 2008. The disclosure of the provisional application is hereby incorporated herein by reference. This patent application also relates to co-pending patent application Ser. Nos. (JS-AF.01) and (JS-AF.03) filed the same date as this patent application. The disclosures of these patent applications are hereby incorporated herein by reference.BACKGROUND OF THE INVENTION[0002]The inventions disclosed herein generally relate to methods for processing natural fruit for baking and other diverse uses and, more particularly, is concerned with methods for processing raw fruit to produce enhanced products and fruit pieces produced by the methods.[0003]Raw fruit, such as a cranberry, is a primary source of wholesome ingredients for many food and health products, with baked products being a well-known one. Baking trades typically make use of either a...

AI Technical Summary

Benefits of technology

[0008]Also, the improved cranberry fruit piece that results from the method has a lower brix level, lower TAcy, and lower moisture content, as well as lower acid concentration, than a whole or sliced cranberry fruit. The extraction and infusion processes of the inventions herein are performed at temperatures that do not exceed 32° F. throughout their entire durations. Further, the resultant fruit piece is infused without using preservatives, without losing much of the natural aromatics contained within the fruit fraction, and without submerging the fruit piece into an infusion medium. Still further, a concentrated fruit juice is produced that has specific beneficial nutraceutical qualities, more specifically, the retention of aromatic volatiles, natural pectin, nutrients, vitamins, minerals, and other cranberry fractions that are typically lost in the enzymation and heating cycles of the production and / or concentration of typical cranberry fruit juice processed at temperatures above 32° F.

Problems solved by technology

However, one problem with utilization of a natural whole or sliced cranberry fruit for bakeries is the presence of a high acid concentration which, when used in baking, can result in an off-flavor to baked cranberry products, and may also affect the baking properties of the batter and its ingredients.

A second problem relates to the high moisture content of the cranberry fruit whereby juices can weep into the bakery product and affect baking properties.

This is an impediment to expansion of the market for inclusion of a natural cranberry fruit in baked products.

Many of the natural characterizations of cranberry are lost in the manufacture of an SCD.

These further processes can diminish the flavor and degrade the character and palatability of the cranberry piece from that of its original natural state.