Fruit snack

Details Fruit snack Fruit snack

A - Human Necessities

23

L

A23L 1/06 (2006.01) A23L 1/025 (2006.01)

Patent

CA 2591750

A packaged, shelf-stable, gelled natural fruit pulp, wherein the natural pectins of said fruit pulp have been substantially demethoxylated by the action of a pectinmethylesterase enzyme under ultra-high pressure (UHP) conditions. Also provided is a method of preparation of a packaged, ambient- stable, natural fruit product comprising the following steps: (a) comminuting a fresh fruit to provide a first fresh fruit pulp; (b) adding a pectin methylesterase (PME) enzyme to the first fresh fruit pulp; (c) packaging the first fresh fruit pulp and PME in a sealed, substantially oxygen- impermeable container; (d) incubating the fresh fruit pulp and PME at ultra-high pressure (UHP) to demethoxylate natural fruit pectins in said pulp and thereby convert the pulp to a dimensionally stable gel bar and render the product shelf-stable.

La présente invention concerne une pulpe de fruit naturel gélifiée, emballée et stable à l~entreposage dans laquelle les pectines naturelles de ladite pulpe de fruit ont été sensiblement déméthoxylatées par l~action d~une enzyme de la pectine méthylestérase dans des conditions de pression ultra-haute (PUH). L~invention porte également sur un procédé de préparation d~un produit à base de fruit naturel emballé et stable à l~air ambiant qui consiste à : (a) broyer un fruit frais afin d~obtenir une première pulpe de fruit frais ; (b) ajouter une enzyme de pectine méthylestérase (PME) à la première pulpe de fruit frais ; (c) emballer la première pulpe de fruit frais et la PME dans un récipient scellé sensiblement imperméable à l~oxygène ; (d) incuber la pulpe de fruit frais et la PME à une pression ultra-haute (PUH) afin de déméthoxylater les pectines du fruit naturel dans ladite pulpe et ainsi convertir la pulpe en une barre gélifiée aux dimensions stables et rendre le produit stable à l~entreposage.

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