Fruit bar and method of making a fruit bar

C - Chemistry – Metallurgy – 12 – G

Patent

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Details

C12G 1/00 (2006.01)

Patent

CA 2608418

The invention provides a fruit bar and a method for making a fruit bar. The fruit bar includes primary fruit pieces having a taste and a texture. The texture of the primary fruit pieces is defined at least in part by a hardness and a chewiness and a roughness. The fruit bar also includes secondary fruit pieces combined with the primary fruit pieces. The secondary fruit pieces are of different fruit than the primary fruit pieces. The secondary fruit pieces have a taste and a texture defined at least in part by a hardness and a chewiness and a roughness. In the fruit bar, the taste and the roughness of the first and secondary fruit pieces are different from one another to provide a varied taste and mouthfeel to the consumer. The chewiness and the hardness of the first and secondary fruit pieces are substantially the same to provide a substantial uniformity of bite and chew to the consumer.

La présente invention a trait à une tablette aux fruits et un procédé de fabrication de tablette aux fruits. La tablette aux fruits comporte des morceaux de fruits primaires ayant une saveur et une texture. La texture des morceaux de fruits primaires est définie au moins en partie par une fermeté et une masticabilité et une rugosité. La tablette aux fruits comporte également des morceaux de fruits secondaires en combinaison avec les morceaux de fruits primaires. Les morceaux de fruits secondaires consistent en de fruits différents des morceaux de fruits primaires. Les morceaux de fruits secondaires ont une saveur et une texture définie au moins en partie par une fermeté, un masticabilité et une rugosité. Dans la tablette aux fruits, la saveur et la rugosité des morceaux de fruits primaires et secondaires sont différentes les unes des autres pour procurer une saveur et des sensations buccales variées au consommateur. La masticabilité et la fermeté des morceaux de fruits primaires et secondaires sont sensiblement identiques pour procurer une tenue sous la dent et un moelleux sensiblement uniformes au consommateur.

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