AU2015201069B2 - All natural fruit snack and method of manufacturing an all natural fruit snack - Google Patents
All natural fruit snack and method of manufacturing an all natural fruit snack Download PDFInfo
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- AU2015201069B2 AU2015201069B2 AU2015201069A AU2015201069A AU2015201069B2 AU 2015201069 B2 AU2015201069 B2 AU 2015201069B2 AU 2015201069 A AU2015201069 A AU 2015201069A AU 2015201069 A AU2015201069 A AU 2015201069A AU 2015201069 B2 AU2015201069 B2 AU 2015201069B2
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- fruit
- juice concentrate
- fruit juice
- gelatin
- snack
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- 235000011494 fruit snacks Nutrition 0.000 title claims abstract description 39
- 238000004519 manufacturing process Methods 0.000 title claims description 12
- 108010010803 Gelatin Proteins 0.000 claims abstract description 26
- 239000008273 gelatin Substances 0.000 claims abstract description 26
- 229920000159 gelatin Polymers 0.000 claims abstract description 26
- 235000019322 gelatine Nutrition 0.000 claims abstract description 26
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 26
- 235000021559 Fruit Juice Concentrate Nutrition 0.000 claims abstract description 22
- 239000001814 pectin Substances 0.000 claims abstract description 17
- 235000010987 pectin Nutrition 0.000 claims abstract description 17
- 229920001277 pectin Polymers 0.000 claims abstract description 17
- 235000013572 fruit purees Nutrition 0.000 claims abstract description 12
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000003349 gelling agent Substances 0.000 claims abstract description 8
- 238000000151 deposition Methods 0.000 claims abstract description 7
- 238000010438 heat treatment Methods 0.000 claims abstract description 3
- 229920002472 Starch Polymers 0.000 claims description 31
- 235000019698 starch Nutrition 0.000 claims description 31
- 239000008107 starch Substances 0.000 claims description 28
- 238000000034 method Methods 0.000 claims description 19
- 239000000796 flavoring agent Substances 0.000 claims description 16
- 235000021446 Apple puree Nutrition 0.000 claims description 15
- 235000019634 flavors Nutrition 0.000 claims description 15
- 235000013997 pineapple juice Nutrition 0.000 claims description 12
- 235000020357 syrup Nutrition 0.000 claims description 10
- 239000006188 syrup Substances 0.000 claims description 10
- 239000003795 chemical substances by application Substances 0.000 claims description 8
- 239000003086 colorant Substances 0.000 claims description 7
- 238000000465 moulding Methods 0.000 claims description 6
- 235000015203 fruit juice Nutrition 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 235000016127 added sugars Nutrition 0.000 claims description 2
- 235000021579 juice concentrates Nutrition 0.000 abstract description 5
- 239000000047 product Substances 0.000 description 38
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 24
- 239000004615 ingredient Substances 0.000 description 21
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 16
- 239000000203 mixture Substances 0.000 description 15
- 235000008504 concentrate Nutrition 0.000 description 14
- 239000012141 concentrate Substances 0.000 description 14
- 235000013399 edible fruits Nutrition 0.000 description 12
- 238000009472 formulation Methods 0.000 description 9
- 235000000346 sugar Nutrition 0.000 description 9
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 8
- 229930003268 Vitamin C Natural products 0.000 description 8
- 235000019154 vitamin C Nutrition 0.000 description 8
- 239000011718 vitamin C Substances 0.000 description 8
- 235000009508 confectionery Nutrition 0.000 description 7
- 240000008042 Zea mays Species 0.000 description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 6
- 235000015197 apple juice Nutrition 0.000 description 6
- 235000005822 corn Nutrition 0.000 description 6
- 235000011888 snacks Nutrition 0.000 description 6
- 235000003599 food sweetener Nutrition 0.000 description 5
- 239000003765 sweetening agent Substances 0.000 description 5
- 239000007788 liquid Substances 0.000 description 4
- 150000008163 sugars Chemical class 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 235000019674 grape juice Nutrition 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 239000000679 carrageenan Substances 0.000 description 2
- 235000010418 carrageenan Nutrition 0.000 description 2
- 229920001525 carrageenan Polymers 0.000 description 2
- 229940113118 carrageenan Drugs 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 1
- 244000303040 Glycyrrhiza glabra Species 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 241000304405 Sedum burrito Species 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 238000005266 casting Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 229940010454 licorice Drugs 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 1
- 229940038773 trisodium citrate Drugs 0.000 description 1
- 235000019263 trisodium citrate Nutrition 0.000 description 1
- 238000007738 vacuum evaporation Methods 0.000 description 1
Landscapes
- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A fruit snack manufactured, in summary, by removing moisture from commercially available juice concentrates (e.g., containing about 30% moisture) by heating for a short time the juice concentrate and vacuuming away excess moisture to produce a fruit juice concentrate with about a 15 to 20% moisture content, mixing the reduced moisture content fruit juice concentrate with fruit purees and gelling agents, preferably both pectin and gelatin, to produce a cooked mass, and depositing the cooked mass in a Mogul machine to produce the molded fruit snack.
Description
All Natural Fruit Snack and Method of Manufacturing an All Natural Fruit Snack
Reference to Related Application [0001 ] The application claims priority to U.S. provisional application no, 61/169,740, filed April 16, 2009, the disclosure of which is incorporated herein by reference.
Field of the Invention [0002] The present invention pertains to a fruit-based snack and a method of a manufacturing such a product that contains only natural ingredients and does not contain sugars or com syrup, and has various desirable other characteristics as described below.
Background of the Invention [0003] Confectionery items such as licorice, jelly beans, and sugared jellies made with sugar, water, and food starches have been popular for decades. These confections have a firm, yet pliable texture which contributes to their desirable eating quality, These confections are typically manufactured by a starch mold casting process known as the Mogul system. In this process, the liquid ingredient blends consisting of sugar, corn syrup, food starch and other food ingredients are heat processed at a temperature above the boiling point of the liquid mixture until a moisture level above that of the finished confection is reached and the starch is fully gelatinized. In a typical production process of a commercial Mogul system, the ingredients are heat processed at a moisture level of about 20 to 25 weight percent at a temperature of about 250° to 350° F. for less than 1 minute. The starch is generally an acid-thinned (also known as thin-boiling) commercial corn starch or a high-amyiose starch or a blend thereof. After heat processing, the hot liquid mixture is deposited into a starch mold. The starch mold defines the shape of the confection and helps to reduce the moisture content. The deposited confections are then routinely dried for about 24 to 72 hours to reach the desired moisture content of about 14 to 20 weight percent.
[0004] Confections called fruit snacks that are produced by the above process and include a certain percentage of fruit juices and fruit purees have become very popular with consumers because of their healthy connotation. The heat processed fruit snack mixture must set quickly in the starch molds in order to avoid molding starch getting imbedded in the deposited pieces. Thin boiling starch along with sugar and com syrup in the formulation functions as a quick setting agent. Some starch in the fruit snack formulation can be replaced with gelatin. Replacing all the starch produces a tough gummy bear or wine gum type texture and is not desirable. Sugar and corn syrup are also essential ingredients in the process. A significant reduction in the sugar and corn syrup content of the formulation gives a sticky/tacky surface that is difficult to manage on packaging equipment. The sticky/tacky texture is also not desirable from a consumer appeal point of view. For the foregoing reasons, it is has not been heretofore possible to produce a good quality fruit snack produced from fruit juices and purees without the use of acid thinned starches alone or in combination with gelatin.
Objects and Summary of the Invention [0005] In view of the foregoing, it is an object of the present invention to provide a formulation for a fruit based snack, and a manufacturing method thereof, that maintains all the desirable characteristics of such types of products, including a chewy soft texture, without the use of sugars and com syrups.
[0006] It is a further object of the present invention to provide a fruit-based snack that includes only fruit-based products as sweetening agents, [0007] It is another object of the present invention to produce a fruit-based snack that contains only natural ingredients.
[0008] It is yet a further object of the present invention to provide a fruit-based snack that can be produced by traditional manufacturing processes, such as starch molding.
[0009] It is yet another object of the present invention to provide a formulation of a fruit-based product that maintains an excellent eating quality, has an extended shelf life, and maintains the other desirable eating characteristics, while retaining healthy nutrients.
[0010] To achieve the foregoing and other objects, a fruit snack of the present invention is manufactured, in summary, by providing fruit juice concentrate having a moisture content of substantially 15% to 20%, mixing the fruit juice concentrate with fruit purees, mixing the fruit juice concentrate with a gelling agent, and depositing the fruit juice concentrate with the fruit purees and the gelling agent in a Mogul machine to produce the fruit snack product.
[0011] As an aspect of the present invention, the process may entail providing fruit juice concentrate having substantially a 30% moisture content, heating the provided fruit juice concentrate to a temperature of substantially between 250 to 300 degrees Fahrenheit for a predetermined period of time, and then vacuuming excess moisture from the heated fruit juice concentrate to produce fruit juice concentrate having substantially a 15% to 20% moisture content.
[0012] As another aspect of the present invention, the gelling agent is a combination of gelatin and pectin.
[0013] As a feature of this aspect, both the gelatin and pectin are used as texturing agents. As another feature, the gelatin comprises I part gelatin and two parts water.
[0014] Asa further aspect of the present invention, the produced fruit snack product has a translucent appearance.
[00 i 5] As an additional aspect of the present invention, natural colors and flavors are added during manufacturing of the fruit snack product.
[0016] As yet another aspect of the present invention, the produced fruit snack product is cured for substantially 24 hours.
[0017] As yet a further aspect of the present invention, the fruit juice is pineapple juice concentrated to substantially 80 Brix.
[0018] As yet an additional aspect of the present invention, the fruit purees include apple puree.
[0019] As yet another aspect of the present invention, the fruit snack product does not include added sugars or corn syrups.
[0020] In accordance with the present invention, a fruit snack product produced by a starch molding process, comprises fruit juices, fruit purees and other sweetening agents derived from fruits, flavoring agents, stabilizers, acidulants, fruit flavorings, and coloring agents.
[0021 ] As an aspect of this inventive fruit snack product, the sweetening agents are derived only from fruit-derived ingredients.
[0022] As another aspect of this fruit snack product, pectins and gelatin are used as texturizing agents.
[0023] As a further aspect of this fruit snack product, the product includes only natural colors and flavors.
[0024] Various other objects, advantages and features of the present invention will become readily apparent to those of ordinary skill in the art from the following detailed description of the invention,
Detailed Description of the Present Invention [0025] Currently, it is generally believed in the industry that it is impossible to produce an acceptable fruit snack using only natural ingredients and without the use of acid-thinned starches. Modified starches can’t be used because they are chemically modified and are not considered natural. Using gelatin as the texturing agent produces an undesirable very tough, gummy-type texture, as illustrated in examples 6 and 7 discussed below. Reducing the amount of gelatin in the formulation unacceptably results in products not setting properly and, moreover, provides a thick crust of starch after the products are cured. Other natural texturing agents similarly do not produce an acceptable all-natural fruit snack. For example, using pectin as the texturing agent, as illustrated in examples 5 and 8 below, resulted in the product setting-up too quickly in the depositing hopper. In addition, the final product did not set-up properly and was covered with starch.
[0026] Despite the current beliefs and the dissatisfactory results achieved with various formulations, such as illustrated in Examples 2 through 8 below, the fruit snack of the present invention is all-natural, has an excellent, chewy soft texture, and does not contain sugars or corn syrups. The fruit snack of the present invention includes only fruit-based products as sweetening agents, has an extended shelf life and other desirable characteristics mentioned herein. As described in further detail below, the fruit snack of the present invention may be manufactured using traditional manufacturing processes.
[0027] A fruit snack having the foregoing attributes is manufactured in accordance with the present invention in multiple steps, as herein described. Initially, fruit juice concentrate having a 15 to 20% moisture content is provided. Such fruit juice concentrate may be obtained by using commercially available juice concentrates, which generally contain about 30% moisture, and removing some of the moisture. Typically, the commercially available fruit juice concentrate is heated to about 250 to 300 degrees Fahrenheit for a short time and excess moisture is vacuumed off to produce the concentrate with 15 to 20% moisture content.
[0028] The reduced moisture content juice concentrate then is mixed with fruit purees and further is mixed, in accordance with the present invention, with gelling agents comprised of a combination of gelatin and pectin. In the exemplary formulation shown in Example 1 below, by using both gelatin and pectin as the texturing agents, the heat-processed mass did not set-up in the depositing hoppers and the finished product had an excellent texture and eating quality and, further, the produced fruit snack pieces were not covered with starch residue. Still further, the resulting product had a highly desirable translucent appearance.
[0029] The cooked mass, which contains the reduced moisture content juice concentrate, fruit purees, gelatin and pectin, is deposited on a Mogul machine to produce the final product. Since the design and operation of a Mogul machine is well known to a person of ordinary skill in the art, a detailed description of a Mogul machine, including the different designs and operations thereof, is not provided herein.
[0030] Natural colors and flavors preferably are added to the processed mass on a continuous basis. The product then is cured for a set period of time, e.g., 24 hours.
[0031] Example 1 [0032] In this Example 1, the fruit snack in accordance with the present invention was manufactured using the ingredients shown in Table 1 below, initially, the pineapple juice concentrate was further concentrated to about 80 Brix. Apple puree and pectin then were thoroughly mixed in with the pineapple juice concentrate.
[0033] A gelatin solution consisting of 1 part gelatin and two parts water was homogeneously mixed into the mixture, which then is further processed to a Brix of 77 at 190 degrees Fahrenheit using heat and vacuum evaporation. Natural colors and flavors were added to the processed mass on a continuous basis and deposited in starch molds with cavities of about 1.5 CC volume by pumping the cooked mass to a starch molding machine.
[0034] After a 24-hour curing period, the product was judged to be highly acceptable for taste, flavor, texture and appearance.
Table 1
INGREDIENT PERCENTAGE
Pineapple Juice Cone. (80 Brix) 76.25
Apple Puree 7.45
Tri-sodium citrate 0.50
Gelatin 10.5
Pectin 1.00
Citric acid 0.40
Natural Flavor 1,50
Natural Color 2,00
Vitamin C 0.40 [0035] As described above, the formulation of the fruit snack of the present invention includes both gelatin and pectin, which unexpectedly advantageously increased the setting time of the heat processed mass, thus making it possible to deposit the product in starch molds. Moreover, although the product had a very low viscosity at the depositing stage, the liquid molten mass unexpectedly advantageously did not attract the starch, and the product set-up cleanly.
[0036] Accordingly, the snack product of the present invention manufactured as herein described has the above-mentioned advantageous features and characteristics, including being all-natural, having a chewy soft texture, having only fruit-based products as the sweetening agents, does not include sugars or corn syrups, has an extended shelf life, and is capable of being manufactured using traditional manufacturing processes.
[0037] By way of comparison, fruit snacks were also created in the manners set forth in Examples 2-8 discussed below.
[0038] Example 2 [0039] Using the ingredients shown in Table 2 below, pineapple juice concentrate of about 72 Brix was concentrated further to about 80 Brix under heat and vacuum. Apple puree concentrate of about 30 Brix was thoroughly mixed with the pineapple juice concentrate and processed to a temperature of 190 F and 77 Brix. The cooked mass was pumped to a starch molding machine while continuously injecting acids consisting of vitamin C and citric acid, and colors and flavors and deposited in cavities of about 1.5 CC volume. The product was allowed to set for 24 hours at 65 degrees F, The product was discarded because it did not set and was inedible. The fruit snack pieces also showed a large amount of imbedded starch in them.
Table 2
INGREDIENT PERCENTAGE
Pineapple Juice Concentrate^0 Brix) 87.00 Apple Puree Concentrate 8.70
Citric acid 0.40
Natural Flavor 1,50
Natural Color 2.00
Vitamin C 0.40 [0040] Example 3 [0041] Using the ingredients shown in Table 3 below, white grape juice concentrate was further concentrated to about 80 Brix, as in Example 2. Apple puree and carrageenan gum were thoroughly mixed in the white grape juice concentrate using a high speed mixer for complete dispersion. The batch was then further processed as in Example 2 and the concentrated mass was deposited in starch molds at about 190 degrees F. The batch was discarded because it set very quickly in the depositing hoppers and the piping and could not be molded satisfactorily.
Table 3
INGREDIENT PERCENTAGE
White Grape Juice Cone. (80 Brix) 84.50 Apple Puree Cone. 8.70
Carrageenan gum 2.50
Citric acid 0.40
Natural Flavor ] .50
Natural Color 2.00
Vitamin C 0.40 [0042] Example 4 [0043] A batch was prepared as in Example 2, but processed and deposited to a final temperature of 220 degrees F. The product could not be molded satisfactorily, It also produced a pronounced burnt flavor.
[0044] Example 5 [0045] Using the ingredients shown in Table 5 below, apple juice concentrate was further concentrated to about 80 Brix, as in Example 2. Apple puree and pectin powder were thoroughly mixed with the concentrated apple juice with a high speed mixer and further processed as in Example 2. After a 24-hour setting/curing period, the product showed uneven set and had a large amount of imbedded starch. The eating quality of the product was unsatisfactoiy.
Table 5
INGREDIENT PERCENTAGE
Apple Juice Cone. (80 Brix) 84.50
Apple Puree Cone. 8.70
Pectin 2.50
Citric acid 0.40
Natural Flavor 1.50
Natural Color 2.00
Vitamin C 0.40 [0046] Example 6 [0047] Using the ingredients shown in Table 6 below, pineapple juice concentrate was further concentrated to about 80 Brix, Apple puree and a gelatin solution consisting of 2 parts water and one part gelatin were thoroughly mixed with the pineapple juice concentrate and heat processed under vacuum to 77 Brix and 190 degrees F. The batch was further processed as in Example 2. After a 24-hour curing period, the product was tested for overall eating quality, While the product showed excellent appearance and desirable aroma, it was quite tough and more like a gummy bear than a fruit snack.
Table 6
INGREDIENT PERCENTAGE
Pineapple Juice Cone. (80 Brix) 75.70
Apple Puree Cone. 6,00
Gelatin 14,00
Citric acid 0.40
Natural Flavor 1,50
Natural Color 2.00
Vitamin C 0.40 [0048] Example 7 [0049] Using the ingredients shown in Table 7 below, a production batch was processed as in Example 6. The only difference between the batches was the amount of gelatin (as well as the amount of juice and puree concentrate). After a 24-hour curing period, the product was judged to be unacceptable because of a large amount of imbedded starch in the pieces.
Table 7
INGREDIENT PERCENTAGE
Pineapple Juice Cone. (80 Brix) 78.10
Apple Puree Cone. 7.60
Gelatin 10.00
Citric acid 0.40
Natural Flavor 1.50
Natural Color 2.00
Vitamin C 0.40 [0050] Example 8 [0051] Using the ingredients shown in Table 8 below, apple juice concentrate was further concentrated to about 80 Brix as in Example 2. Apple puree and pectin powder were thoroughly mixed with the concentrated apple juice with a high speed mixer and further processed as in Example 2. The cooked mass could not be satisfactorily deposited in the starch molds because it setup too fast. After a 24 hour curing period, the product showed a tough set, The eating quality of the product was unsatisfactory.
Table 8
INGREDIENT PERCENTAGE
Apple Juice Cone. (80 Brix) 85.10
Apple Puree Cone, 6.60
Pectin 4.00
Citric acid 0.40
Natural Flavor 1.50
Natural Color 2.00
Vitamin C 0.40 [0052] Having described the present invention, the following claims are representative of the fruit snack product of the present invention. The present invention further comprises a method of manufacturing the fruit snack as described herein.
[0053J Therefore, it is intended that the appended claims be interpreted as including the embodiments described herein, the alternatives mentioned above, and all equivalents thereto.
[0054] In this specification, the terms “comprise”, “comprises”, “comprising” or similar terms are intended to mean a non-exclusive inclusion, such that a system, method or apparatus that comprises a list of elements does not include those elements solely, but may well include other elements not listed.
Claims (11)
- WHAT IS CLAIMED IS:1. A process of manufacturing a fruit snack product by a starch molding process, comprising the steps of: providing fruit juice concentrate having a predetermined moisture content; mixing the fruit juice concentrate with fruit purees; mixing the fruit juice concentrate with a gelling agent; and depositing the fruit juice concentrate with the fruit purees and the gelling agent in a Mogul machine to produce the fruit snack product, wherein the fruit snack product does not include added sugars or com syrups, wherein the predetermined moisture content is substantially 15% to 20%..
- 2. The process of claim 1, wherein the step of providing fruit juice concentrate includes the steps of heating the provided fruit juice concentrate to a predetermined temperature for a predetermined period of time; and vacuuming excess moisture from the heated fruit juice concentrate to produce fruit juice concentrate having the predetermined moisture content.
- 3. The process of claim 2, wherein the predetermined temperature is substantially between 250 to 300 degrees Fahrenheit.
- 4. The process of claim 1, wherein the gelling agent is a combination of gelatin and pectin.
- 5. The process of claim 4, wherein both the gelatin and pectin are used as texturing agents.
- 6. The process of claim 4, wherein the gelatin comprises 1 part gelatin and two parts water.
- 7. The process of any one of claims 1 to 6, wherein the produced fruit snack product has a translucent appearance.
- 8. The process of any one of claims 1 to 7, comprising adding natural colors and flavors to the deposited fruit juice concentrate.
- 9. The process of any one of claims 1 to 8, comprising curing the produced fruit snack product for substantially 24 hours.
- 10. The process of any one of claims 1 to 9, wherein the fruit juice is pineapple juice concentrated to substantially 80 Brix.
- 11. The process of any one of claims 1 to 10, wherein the fruit purees include apple puree.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2015201069A AU2015201069B2 (en) | 2009-04-16 | 2015-03-02 | All natural fruit snack and method of manufacturing an all natural fruit snack |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US61/169,740 | 2009-04-16 | ||
| AU2010236547A AU2010236547B2 (en) | 2009-04-16 | 2010-04-14 | All natural fruit snack and method of manufacturing an all natural fruit snack |
| AU2015201069A AU2015201069B2 (en) | 2009-04-16 | 2015-03-02 | All natural fruit snack and method of manufacturing an all natural fruit snack |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2010236547A Division AU2010236547B2 (en) | 2009-04-16 | 2010-04-14 | All natural fruit snack and method of manufacturing an all natural fruit snack |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| AU2015201069A1 AU2015201069A1 (en) | 2015-03-19 |
| AU2015201069B2 true AU2015201069B2 (en) | 2016-12-15 |
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| Application Number | Title | Priority Date | Filing Date |
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| AU2015201069A Ceased AU2015201069B2 (en) | 2009-04-16 | 2015-03-02 | All natural fruit snack and method of manufacturing an all natural fruit snack |
Country Status (1)
| Country | Link |
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| AU (1) | AU2015201069B2 (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1369198A (en) * | 1970-11-16 | 1974-10-02 | Unilever Ltd | Fruit-like food product |
| US6077557A (en) * | 1998-11-20 | 2000-06-20 | General Mills, Inc. | Gel products fortified with calcium and method of preparation |
| US20050260329A1 (en) * | 2004-05-18 | 2005-11-24 | Christianita Yusuf | Production of liquid center filled confections |
-
2015
- 2015-03-02 AU AU2015201069A patent/AU2015201069B2/en not_active Ceased
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1369198A (en) * | 1970-11-16 | 1974-10-02 | Unilever Ltd | Fruit-like food product |
| US6077557A (en) * | 1998-11-20 | 2000-06-20 | General Mills, Inc. | Gel products fortified with calcium and method of preparation |
| US20050260329A1 (en) * | 2004-05-18 | 2005-11-24 | Christianita Yusuf | Production of liquid center filled confections |
Non-Patent Citations (1)
| Title |
|---|
| Brechka, Nicole, Better Nutrition, July 2007, Vol 69, Issue 7, p18. http://search.ebscohost.com/login.aspx?direct=true&db=edsgbe&AN=edsgcl.165730778&site=eds-live * |
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| Publication number | Publication date |
|---|---|
| AU2015201069A1 (en) | 2015-03-19 |
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