Fabricated fruit pieces and method of preparation
First Claim
1. A food product simulating fruit pieces having a substantially continuous moisture resistant sweetened coating, comprising:
- A. about 25% to 99% of the piece of a gelled center having a weight of about 0.5 to 1.1 g and comprising;
1. about 45% to 60% by weight of a humectant,2. about 15% to 25% by weight of dissolved nutritive carbohydrate sweetener,3. about 0.8% to 1.5% of an acidulant,4. about 9% to 15% of a modified starch,5. about 0.1% to 1% of a salt, and6. about 5% to 10% moisture;
B. about 1% to 75% of the piece of a base coat adhered to the gelled center, comprising dried fruit particles;
C. about 1% to 10% of a top coat of a film forming hydrophilic colloid overlaying the base coat; and
wherein the total fat content of the piece is 5%>
,wherein the water activity of the piece ranges from about 0.3 to 0.5.
2 Assignments
0 Petitions
Accused Products
Abstract
A low fat coated dry fabricated fruit pieces are provided that simulate dried fruit pieces for use as a particulate additive in a Ready-To-Eat cereal. The coated fruit piece includes about 25% to 50% of a low moisture gelled center having high humectant levels and about 50% to 75% of a base coating comprising dried fruit material in particulate form and about 1% to 10% of thin film top coat. Methods for preparing such fabricated fruit pieces are provided comrising the steps of (A) forming a low moisture gelled center having high levels of humectant to form sticky gelled core pieces; (B) optionally coating the low moisture gelled center with dried particulate fruit to form a gelled center having a dried fruit particulate base coat; and (C) applying a final thin film coating comprising a sweetened aqueous dispersion of a film forming hydrophilic colloid.
44 Citations
28 Claims
-
1. A food product simulating fruit pieces having a substantially continuous moisture resistant sweetened coating, comprising:
-
A. about 25% to 99% of the piece of a gelled center having a weight of about 0.5 to 1.1 g and comprising; 1. about 45% to 60% by weight of a humectant, 2. about 15% to 25% by weight of dissolved nutritive carbohydrate sweetener, 3. about 0.8% to 1.5% of an acidulant, 4. about 9% to 15% of a modified starch, 5. about 0.1% to 1% of a salt, and 6. about 5% to 10% moisture; B. about 1% to 75% of the piece of a base coat adhered to the gelled center, comprising dried fruit particles; C. about 1% to 10% of a top coat of a film forming hydrophilic colloid overlaying the base coat; and wherein the total fat content of the piece is 5%>
,wherein the water activity of the piece ranges from about 0.3 to 0.5. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15)
-
-
16. A process for producing a simulated fruit comprising the steps of:
-
(A) forming a low moisture gelled center having high levels of humectant to form sticky gelled core pieces; (B) coating the low moisture gelled center with a base coat, said base coat being formed of dried particulates, at least a portion of which are dried fruit particulates to form a gelled center having a dried fruit containing particulate base coat; and (C) applying a final thin film top coat overlaying the base coat, said top coat comprising a sweetened aqueous dispersion of a film forming hydrophilic colloid. - View Dependent Claims (17, 18, 19, 20, 21, 22, 23, 24)
-
-
25. A food product simulating fruit pieces having a substantially continuous moisture resistant sweetened coating, comprising:
-
A. about 50% to 75% of the piece of a gelled center having a weight of about 0.5 to 1.1 g and comprising; 1. about 45% to 60% by weight of a humectant, 2. about 15% to 25% by weight of dissolved nutritive carbohydrate sweetener, 3. about 0.8% to 1.5% of an acidulant, 4. about 9% to 15% of a modified starch, 5. about 0.1% to 1% of a salt, and 6. about 5% to 10% moisture; B. about 1% to 10% of a top coat of a film forming hydrophilic colloid overlaying the base coat; and wherein the total fat content of the piece is 5%>
,wherein the water activity of the piece ranges from about 0.3 to 0.5. - View Dependent Claims (26, 27, 28)
-
Specification