Claims
- 1. An unadulterated free-flowing dried, pulped and finished fruit puree product in the form of flakes, which is readily reconstitutable to natural consistency, said dried product being resistant to thermal set, consisting essentially of a homogeneous mixture containing from about 3.0 to about 7.0 percent dry weight of finished crude fruit fibers selected from the group consisting of fruit skins, fruit core materials free of seeds and pits, and mixtures thereof, and the balance fruit meats, having not more than about 80.0 percent by weight total sugars, and the ratio of total sugar content to insoluble solids being within the range of from about 5:1 to 13:1.
- 2. The product of claim 1, wherein said ratio of total sugars to fructose of saaid dried product ranges from between about 1.5:1 to 6.0:1.
- 3. The product of claim 2, wherein said dried product has a moisture content of not more than about 1.5 percent.
- 4. The product of claims 3, wherein said fresh fruit is selected from the group consisting of apples, pears, peaches, bananas and mixtures thereof.
- 5. The product of claim 4, wherein said product has from about 6.0 to 8.0 dry weight percent insoluble solids.
Parent Case Info
This application is a continuation of application Ser. No. 06/554,588, filed Nov. 23, 1983, which is a C-I-P of applicant's co-pending application U.S. Ser. No. 180,470, filed Aug. 22, 1980, U.S. Pat. No. 4,417,405 issued Nov. 29, 1983, hereinafter referred to as the "'405 patented process".
US Referenced Citations (7)
Non-Patent Literature Citations (1)
Entry |
Farmer, Fannie; Perkins Ed., The Boston Cooking-School Cook Book, 9th ed., Little, Brown & Co., .COPYRGT.1951, p. 516. |
Continuations (1)
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Number |
Date |
Country |
Parent |
554588 |
Nov 1983 |
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Continuation in Parts (1)
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Number |
Date |
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180470 |
Aug 1980 |
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