Restructured fruit and vegetable products and processing methods

• US 6,027,758 A
• Filed: 08/26/1997
• Issued: 02/22/2000
• Est. Priority Date: 09/12/1996
• Status: Expired due to Term

• Current Assignee: United States Department Of Health And Human Services (Government of the United States of America)
• Original Assignee: United States Department Of Agriculture
• Inventors: McHugh, Tara H., Huxsoll, Charles C.
• Primary Examiner(s): HEGGESTAD, HELEN F
• Application Number:
  US08/918,832
• Time in Patent Office: 910 Days
• Field of Search: 426/516, 426/102, 426/640, 426/615, 426/573, 426/577, 426/575, 426/578
• US Class Current: 426/615
• CPC Class Codes: A21D 2/36 Vegetable material
• CPC Class Codes: A23L 19/09 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 Class Codes: A23L 21/12 derived from fruit or vegetable solids

Abstract

Value-added, restructured fruit and vegetable products made from bulk-processed ingredients are taught. The restructured fruit and vegetable products are to be eaten out-of-hand as confectionery items or incorporated into baked, canned and/or frozen foods, such as cereals, cookies, cakes, fruit cocktails and ice creams. Processing methods involving twin-screw extrusion used to obtain the restructured fruit and vegetable products are also taught.

Claims

1. A restructured fruit, vegetable or fruit and vegetable product, which product consists essentially of 70-100% of a dried bulk processed fruit, vegetable, or fruit and vegetable ingredient selected from the group consisting of drum dried puree, spray dried puree, and piece formed dried pieces, wherein said product has a water activity of 0.58 to 0.78.

2. The restructured product of claim 1 which further includes a gelling agent selected from the group consisting of starch, gelatin, alginate, pectin, and gellan gum.

3. The restructured product of claim 1, which product consists essentially of 100% of a dried bulk processed fruit, vegetable, or fruit and vegetable ingredient selected from the group consisting of drum dried puree, spray dried puree, and piece formed dried pieces.

4. A process for preparing a restructured fruit, vegetable, or fruit and vegetable product, which consists essentially of,

(1) combining in a twin screw extruder,

(a) a dried bulk processed fruit, vegetable, or fruit and vegetable ingredient comprising 70-100% fruit, vegetable, or mixtures thereof, said ingredient selected from the group consisting of drum dried puree, spray dried puree, and piece formed dried pieces, and

(b) a liquid ingredient, and

(2) extruding a combined product having 70-100% fruit, vegetable, or mixtures thereof, wherein said product has a water activity of 0.58 to 0.78.

5. The process of claim 4 wherein said liquid ingredient is water, sugar solution, juice concentrate, liquid puree, or clarified syrup.

6. The process of claim 4 wherein said liquid ingredient is in an amount to provide a combined extruded product having a water activity of 0.58 to 0.78.