Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Plant material is basic ingredient other than extract,...
Reexamination Certificate
1997-07-30
2002-04-09
Pratt, Helen (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Plant material is basic ingredient other than extract,...
C426S330500, C426S333000, C426S481000, C426S482000, C426S484000, C426S801000
Reexamination Certificate
active
06368654
ABSTRACT:
BACKGROUND OF THE INVENTION
The present invention relates to food processing, and in particular to a method and apparatus for making fruit and vegetable purees and the like.
Fruits and vegetables are frequently made into purees for preparing baby foods and other similar food products. Heretofore, raw fruit and vegetable produce were typically prepared using a screw steamer process, wherein the produce is exposed directly to hot steam to assist in rupturing or reducing the cell structure of the produce meat, and loosening the skins, stems, seeds and other offal prior to their separation from the meat.
While such processes have proven quite effective, there are certain drawbacks associated with this technology. For example, any pesticide residue or the like on the raw produce can be difficult to extract from the finished puree, as the direct steam cooking technique tends to cook such residues into the hot break. Furthermore, the direct steam cooking method can reduce the color and taste qualities of the puree, as well as its nutrient content. Also, the removal of skins, stems, seeds and other offal from the hot break often results in wasting a certain amount of the meat, so as to reduce the effective yield of puree from the raw produce.
SUMMARY OF THE INVENTION
One aspect of the present invention is to provide a method for making fruit and vegetable purees and the like. Raw produce of the type having meat with a cell structure that is not ruptured by cooking or macerating is selected. Skins, stems, seeds and/or other offal are then separated from the meat at substantially ambient temperature by extruding the meat through perforations to form a cold break. The cold break is heated to a temperature which cooks the same into a puree. The puree is then finished to the desired texture and consistency.
Another aspect of the present invention is to provide an apparatus for making fruit and vegetable purees and the like. A conveyor transports raw produce of the type having meat with a cell structure that is not ruptured by cooking or macerating. Skins, stems, seeds and/or other offal are then separated from the meat at substantially ambient temperature by a separator, which extrudes the meat through perforations to form a cold break. A heater heats the cold break to a temperature which cooks the same into a puree. A finisher then processes the puree into the desired texture and consistency.
The principal objectives of the present invention are to provide a process and apparatus for making fruit and vegetable purees having improved taste and color qualities, as well as increased nutrient content. The purees have reduced pesticide residue, as well as good texture and consistency. The process and apparatus provide an increased yield of puree from a predetermined amount of raw produce. The process and apparatus are particularly efficient in use, and economical to operate.
These and other advantages of the invention will be further understood and appreciated by those skilled in the art by reference to the following written specification, claims and appended drawings.
REFERENCES:
patent: 1295943 (1919-03-01), Welch
patent: 2536176 (1951-01-01), Harriss
patent: 3749585 (1973-07-01), Cruse et al.
patent: 3860726 (1975-01-01), Yamane
patent: 4022922 (1977-05-01), Nelson
patent: 4095517 (1978-06-01), Janovtchik et al.
patent: 4518621 (1985-05-01), Alexander
patent: 4643085 (1987-02-01), Bertocchi
patent: 4873106 (1989-10-01), Kolodesh et al.
patent: 4937088 (1990-06-01), Gosselin et al.
patent: 4942051 (1990-07-01), Sardisco
patent: 5007334 (1991-04-01), Kobes et al.
patent: 5031522 (1991-07-01), Brixel et al.
patent: 5064671 (1991-11-01), Kock et al.
patent: 5096719 (1992-03-01), Gresch
patent: 5193448 (1993-03-01), Antonio
patent: 5229160 (1993-07-01), Lang
patent: 5244685 (1993-09-01), Metcalf et al.
patent: 5248515 (1993-09-01), Payton et al.
patent: 5359926 (1994-11-01), Sassi
patent: 5409541 (1995-04-01), Walker
patent: 5598772 (1997-02-01), Catelli
patent: 5616357 (1997-04-01), Hartmann
patent: 1175396 (1964-08-01), None
patent: 2517934 (1981-12-01), None
patent: 0854356 (1977-05-01), None
Gould, W. Tomato Production, Processing and Quality Evaluation, Avi Publishing Co., Inc. Vp. 154, 164, 165, 358, Westport, C N, 1974.*
Woodruf et al. Commercial Fruit Processing, Avi Publishing Co, Inc, Westport C N, p. 492, 1975.*
Webster's Ninth New Collegiate Dictionary, Merriam-Webster Inc., Springfield, Massachusetts, p. 442, 1986.*
Fruits in Family Meals—A Guide for Consumers, Home and Garden Bulletin No. 125, U.S. Department of Agriculture, Washington, D.C., Issued Jan. 1968.
Family Circle® Illustrated Library of Cooking, vol. 9, Rockville House Publishers, Inc., Rockville Centre, New York 11570, ©1992.
Baker Tracy A.
Burnaw William P.
Evans Willis DeWayne
Friday Richard H.
McDaniel Randall L.
Gerber Products Company
Pratt Helen
Price Heneveld Cooper DeWitt & Litton
LandOfFree
Method for making fruit and vegetable purees does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Method for making fruit and vegetable purees, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method for making fruit and vegetable purees will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-2833138