Patent ID: 6251466
Filing Date: 2001-06-26
Classification: A23L

Abstract:
A method of making a dry particulate natural fruit chip product comprising:(a) adding a fruit ingredient and water to a heated kettle;(b) adding buffer, sugar and pectin to the fruit ingredient and water;(c) boiling the buffer, sugar and pectin fruit ingredient and water mixture to hydrate the pectin;(d) adding liquid sugar to the mixture and continuing to boil the mixture until excess water is boiled away;(e) adding sugar to the mixture in the kettle to reduce the temperature of the mixture and increase solids concentration;(f) transporting the mixture from the kettle through a heat exchanger to raise the temperature of the mixture;(g) adding acid and flavoring mix to the mixture and mixing the acid/flavour into the mixture;(h) passing the mixture into a heated depositor and dispensing the mixture onto a surface in the form of discrete fruit chips;(i) retaining the fruit chips on the surface until they lose heat and form a stable gel;(j) transporting the gelled fruit chips through a zone to remove excess moisture and enhance gel strength of the fruit chips; and(k) transporting the fruit chips through a cooling zone so that the fruit chips lose further heat and reach ambient temperature.