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,...
Patent
1981-03-31
1982-12-21
Jones, Raymond N.
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,...
426640, 426658, 426426, A23L 1212, A23B 708
Patent
active
043649688
ABSTRACT:
A process for preparing dried grapes which are further processed to remain desireably soft with minimal color, flavor, or textural changes over extended periods of time. The process combines the use of enzyme inactivation and a hydrophillic carbohydrate infusion into fresh grapes, followed by drying the grapes to a moisture content of less than 30%. The dry grapes are then converted into simulated raisins by storing the dry grapes for a period of time under controlled humidity and at an elevated temperature effective to provide a darkening in color and to develop a natural raisin-like flavor within the grapes without further drying of the grapes.
REFERENCES:
patent: 3365309 (1968-01-01), Pader et al.
patent: 3800049 (1974-03-01), Larroche et al.
patent: 3857983 (1974-12-01), Roth
patent: 3904774 (1975-09-01), Dymsza
patent: 3952112 (1976-04-01), Fulger et al.
Frank Bettie M.
Waitman Reuben H.
Donovan Daniel J.
General Foods Corporation
Harcarik Joseph T.
Jones Raymond N.
Savoie Thomas R.
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