Coated fruit juice impregnated plantains

Details Coated fruit juice impregnated plantains Coated fruit juice impregnated plantains

1982-05-25

1984-07-17

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Readily identifiable fruit or vegetable derived

426103, 426281, 426615, 426310, 426335, A23L 1212, A23L 334

Patent

active

044606109

ABSTRACT:
A plantain impregnated with fruit juice, particularly orange juice, having a unique taste and texture. Plantains are selected with ripeness such that the sugar content is derived from at least 70% conversion of the starch to sugar, peeling the plantains and then apply a high vacuum to the plantains. The plantains are then immersed in a solution of fruit juice. After holding the vacuum for a time, the plantains are held immersed in the fruit juice under superatmospheric pressure for a sufficient dwell time to substantially completely impregnate the plantains which are then removed and frozen. The plantains prior to impregnation are desirably preserved from fungus attack by ripening the plantains in a low humidity of about a maximum of 40% relative humidity and/or contacting the plantains with a fungicide, such as that containing chlorine.

REFERENCES:
patent: 1935735 (1933-11-01), Chauvin
patent: 2353333 (1940-09-01), Harris
patent: 2909435 (1959-10-01), Watters et al.
patent: 2995538 (1961-08-01), Toulmin
patent: 3025169 (1962-03-01), Guadagni
patent: 3037867 (1962-06-01), Daudin et al.
patent: 3398001 (1968-08-01), Benson
patent: 4338342 (1982-07-01), Tan et al.

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