Method of preparing a long-life fruit-based stuffing for...

Details Method of preparing a long-life fruit-based stuffing for... Method of preparing a long-life fruit-based stuffing for...

A - Human Necessities

23

G

99/130, 99/138,

A23G 3/00 (2006.01) A21D 13/08 (2006.01) A23G 3/02 (2006.01) A23G 3/34 (2006.01) A23L 1/09 (2006.01) A23L 1/212 (2006.01) A23P 1/08 (2006.01)

Patent

CA 2010456

A method of preparing a long-life pastry stuffing including chopped fresh fruit, comprises a step of partial loosening of the cellulose fibers making up the main structure of said chopped fruit, a step of partial candying of the so-treated fruit pieces, and a step of dehydration of the partially candied pieces. The resulting stuffing, having a final moisture content of from 40% to 50% by weight, a sugar content not exceeding 45% by weight, a water activity Aw of from 0.75 to 0.85, and a pH of from 2.5 to 4.5, has an extended shelf life at room temperature, as well as organoleptic and mouthfeel characteristics substantially comparable with those of a freshly prepared stuffing.

Méthode pour la préparation d'une garniture de pâte de longue conservation à base de fruits frais hachés, comportant une étape de relâchement partiel des fibres cellulosiques constituant la structure des fruits en question, suivie d'une étape de confisage partiel des morceaux de fruits ainsi traités, puis d'une étape de déshydratation des morceaux partiellement confits. La garniture ainsi obtenue présente une teneur en humidité variant entre 40 et 50 % en poids, une teneur en sucre ne dépassant pas 45 % en poids, une activité de l'eau (Aw) entre 0,75 et 0,85, un pH entre 2,5 et 4,5, une durée prolongée de conservation à température ambiante, et des caractéristiques organoleptiques ainsi que des sensations tactiles buccales comparables à celles d'une garniture fraîchement préparée.

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