Appeal No. 2006-0064 Παγε 2
Application No. 09/155,740
(a) Providing dried fruit of a moisture content between 5 to
40% or more;
(b) disrupting the structure of the fruit by a mechanical or
physical process producing cracks on the surface and/or edges of
the fruit whilst maintaining integrity thereof;
(c) reacting the fruit with a solute solution containing one
or more water activity controlling solutes for a time sufficient
to allow solute infusion into the fruit, optionally removing, if
necessary, any remnant infusion liquid and thereafter drying the
fruit to a desired moisture content and water activity, and
optionally,
(d) treating the surface of the fruit with one or more
sugars.
2. A process for introducing solutes into dried fruit for
the production of soft dried fruit which comprises:
(a) providing dried fruit of a moisture content between 5%
to 40% or more;
(b) subjecting the dried fruit to a mechanical or physical
process which causes cracks in the surface and/or edges of the
fruit
(c) whilst maintaining the essential structure and
appearance of the fruit;
(d) mixing the fruit with a solute solution containing one
or more water activity controlling solutes for a time sufficient
to allow complete infusion of solute into the fruit;
(e) removing, if necessary, any remnant infusion liquid and
thereafter drying the fruit product to a desired moisture content
and water activity; and optionally,
(f) treating the surface of the fruit with one or more
sugars.
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Last modified: November 3, 2007