Patent ID: 7781008
Filing Date: 2010-08-24
Classification: A23B,A23L

Abstract:
1. A method of preparing a whole, intact, buoyant, dried cranberry comprising the steps of: a) scarifying frozen whole intact cranberries using a scarifying gap of from 16 to 12.7 millimeters; b) providing an infusion solution having a Brix of from 40 to 80 at a temperature of from 29 to 44° C.±5° C. and infusing the intact scarified cranberries in the infusion solution until the cranberries have a Brix of at least 40; c) removing the infused cranberries from the infusion solution and drying the infused cranberries until they have a water activity level of from 0.25 to 0.6, a buoyancy of at least 30%, and a bulk density of from 0.4 to 0.6 grams per cubic centimeter.