Method of making cherries of maraschino type

Details Method of making cherries of maraschino type Method of making cherries of maraschino type

1989-11-20

1992-01-07

Maples, John S.

Food or edible material: processes, compositions, and products

Addition of dye or pigment, including optical brightener

426269, 426540, 426639, A23L 127

Patent

active

H00010146

ABSTRACT:
A method of making cherries of the maraschino type is provided. Sulfite brined cherries are leached to reduce residual sulfur dioxide content to at most about 100 ppm. The leached cherries are then immersed in a sweetener syrup consisting essentially of high fructose corn syrup, solids from crystalline fructose, and a red coloring agent. The syrup has a sweetener solids content insufficient to cause substantial osmotic shock to said fruit, but said immersing raises the solids level of said cherry fruit and imparts thereto a red color. The use of the particular sweetener syrup allows the solids level of the fruit to be raised much faster than in conventional maraschino cherry manufacture and yet collapse of the fruit is avoided. Also provided is a method of packing frozen fruit.

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