Improved infusion method for production of vacuum fried...

A - Human Necessities – 23 – B

Patent

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A23B 7/00 (2006.01)

Patent

CA 2721829

A method for infusing fruits and vegetables with prebiotic soluble fibers in the form of either short chain fruc-tooligosaccharides or dextrins. Fruits and vegetables are submerged in an infusion solution of prebiotic soluble fiber, and undergo both atmospheric and vacuum infusion processes. The infusion solution is maintained at a temperature of between about 45 °F to about 50 °F and at a Brix of about 30° to about 60°. Vacuum (low pressure) pulses are applied to the product to expedite solids in-fusion (mass transfer) and thereby decrease infusion time and the product is subsequently vacuum fried to attain a great-tasting, fiber-enriched and aesthetically- pleasing fruit or vegetable product with reduced sweetness, good texture, and an enhanced natu-ral taste with less than 2 % moisture by weight and a significantly long shelf-life of up to 12 months.

La présente invention concerne un procédé pour infuser des fruits et légumes avec des fibres solubles prébiotiques sous la forme de fructo-oligosaccharides ou dextrines à chaîne courte. Les fruits et légumes sont immergés dans une solution dinfusion de fibre soluble prébiotique, et subissent des traitements dinfusion atmosphériques et sous vide. La solution dinfusion est maintenue à une température comprise entre environ 45 °F et environ 50 °F et à un Brix denviron 30° à environ 60°. Des impulsions de vide (basse pression) sont appliquées au produit pour accélérer linfusion des matières solides (transfert de masse) et diminuer ainsi le temps dinfusion et le produit est ensuite frit sous vide pour obtenir un produit de fruits ou de légumes au goût agréable, enrichi en fibres et esthétiquement plaisant ayant une sucrosité réduite, une texture satisfaisante et un goût naturel renforcé avec moins de 2 % dhumidité en poids et une durée de conservation très longue allant jusquà 12 mois.

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