PROCESSED FRUIT FOOD AND PREPARATION THEREOF

PURPOSE:To make possible to simultaneously taste flavor of plural fruits, by penetrating sugar solution composing a sarcocarp texture of 1st fruit containing fruit juice of 2nd fruit. CONSTITUTION:Washed by water, pared and cored out 1st fruit (e.g., apple) is subjected to discoloration-preventing t...

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Bibliographische Detailangaben
1. Verfasser:	KUWABARA KEIZO
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PURPOSE:To make possible to simultaneously taste flavor of plural fruits, by penetrating sugar solution composing a sarcocarp texture of 1st fruit containing fruit juice of 2nd fruit. CONSTITUTION:Washed by water, pared and cored out 1st fruit (e.g., apple) is subjected to discoloration-preventing treatment by dipping in an aqueous solution containing 0.1-10% L-ascorbic acid, 0.1-10% NaCl and 0.5-2.0% organic acid such as citric acid. Next, the 1st fruit is set in a vacuum tank, sealed and vacuum treated for 10-60min under a vacuum of 1-60mmHg, then a sugar solution containing fruit juice of 2nd fruit (e.g., mandarin orange) is injected keeping the vacuum state and returned to normal pressure, stood at 10-30 deg.C for 10-60min, thus 10-30% water and pores in sarcocarp texture of 1st fruit are permeated and replaced by the sugar solution containing fruit juice of 2nd fruit, and subsequently filled in a film having gas barrier properties and smell-keeping properties, sealed and heat-sterilized at 80-95 deg.C for 5-30min.