All natural fruit snack and method of manufacturing an all natural fruit snack

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.

Claims

1. A process of manufacturing a fruit snack product, comprising the steps of: heating fruit juice concentrate having substantially a 30% moisture content, vacuuming moisture from the heated fruit juice concentrate; mixing the heated and vacuumed fruit juice concentrate with a fruit puree; mixing the heated and vacuumed fruit juice concentrate and fruit purees with a gelling agent to produce a mixture of the heated and vacuumed fruit juice concentrate, the fruit purees and the gelling agent; heating the mixture; vacuuming excess moisture from the heated mixture to produce a 15% to 20% moisture content, and depositing the heated and vacuumed mixture in a Mogul machine to produce the fruit snack product, wherein the fruit snack product consists of the fruit juice concentrate to obtain a moisture content of substantially 20%, the fruit puree, tri-sodium citrate, gelatin, pectin, citric acid, natural flavor, natural color and vitamin C.

2. The process of claim 1, wherein the gelatin and the pectin are provided in a ratio of about 10 to 1.

3. The process of claim 1, wherein the gelatin comprises 1 part gelatin and two parts water prior to mixing the gelling agent with the fruit juice concentrate.

4. The process of claim 1, wherein the produced fruit snack product has a translucent appearance.

5. The process of claim 1, comprising curing the produced fruit snack product for substantially 24 hours.

6. The process of claim 1, wherein the fruit juice concentrate is pineapple juice concentrate.

7. The process of claim 1, wherein the fruit puree is apple puree.

8. The process of claim 1, wherein the fruit juice and fruit purees are derived from only fruit-derived ingredients.

9. The process of claim 1, wherein the fruit snack product contains only natural ingredients.

10. The process of claim 1, wherein the mixture is heated to about 190 degrees Fahrenheit.

11. The process of claim 1, wherein the fruit juice concentrate is pineapple juice concentrate and the fruit puree is apple puree, and wherein the pineapple juice concentrate is about 76.25% of the fruit snack product, the apple puree is about 7.45% of the fruit snack product, the tri-sodium citrate is about 0.50 of the fruit snack product, the gelatin is about 10.5% of the fruit snack product, the pectin is about 1.0% of the fruit snack product, the citric acid is about 0.40 of the fruit snack product, the natural flavor about 1.50% of the fruit snack product, the natural color is about 2.0% of the fruit snack product, and the vitamin C is about 0.40% of the fruit snack product.

Description

DETAILED DESCRIPTION OF THE PRESENT INVENTION

(1) 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.

(2) 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.

(3) 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.

(4) 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.

(5) 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.

(6) 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.

EXAMPLE 1

(7) 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.

(8) 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.

(9) After a 24-hour curing period, the product was judged to be highly acceptable for taste, flavor, texture and appearance.

(10) TABLE-US-00001 TABLE 1 INGREDIENT PERCENTAGE Pineapple Juice Conc. (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

(11) 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.

(12) 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.

(13) By way of comparison, fruit snacks were also created in the manners set forth in Examples 2-8 discussed below.

EXAMPLE 2

(14) 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.

(15) TABLE-US-00002 TABLE 2 INGREDIENT PERCENTAGE Pineapple Juice Concentrate (80 Brix) 87.00 Apple Puree Concentrate 8.70 Citric acid 0.40 Natural Flavor 1.50 Natural Color 2.00 Vitamin C 0.40

EXAMPLE 3

(16) 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.

(17) TABLE-US-00003 TABLE 3 INGREDIENT PERCENTAGE White Grape Juice Conc. (80 Brix) 84.50 Apple Puree Conc. 8.70 Carrageenan gum 2.50 Citric acid 0.40 Natural Flavor 1.50 Natural Color 2.00 Vitamin C 0.40

EXAMPLE 4

(18) 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.

EXAMPLE 5

(19) 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 unsatisfactory.

(20) TABLE-US-00004 TABLE 5 INGREDIENT PERCENTAGE Apple Juice Conc. (80 Brix) 84.50 Apple Puree Conc. 8.70 Pectin 2.50 Citric acid 0.40 Natural Flavor 1.50 Natural Color 2.00 Vitamin C 0.40

EXAMPLE 6

(21) 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.

(22) TABLE-US-00005 TABLE 6 INGREDIENT PERCENTAGE Pineapple Juice Conc. (80 Brix) 75.70 Apple Puree Conc. 6.00 Gelatin 14.00 Citric acid 0.40 Natural Flavor 1.50 Natural Color 2.00 Vitamin C 0.40

EXAMPLE 7

(23) 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.

(24) TABLE-US-00006 TABLE 7 INGREDIENT PERCENTAGE Pineapple Juice Conc. (80 Brix) 78.10 Apple Puree Conc. 7.60 Gelatin 10.00 Citric acid 0.40 Natural Flavor 1.50 Natural Color 2.00 Vitamin C 0.40

EXAMPLE 8

(25) 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.

(26) TABLE-US-00007 TABLE 8 INGREDIENT PERCENTAGE Apple Juice Conc. (80 Brix) 85.10 Apple Puree Conc. 6.60 Pectin 4.00 Citric acid 0.40 Natural Flavor 1.50 Natural Color 2.00 Vitamin C 0.40

(27) 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.

(28) Therefore, it is intended that the appended claims be interpreted as including the embodiments described herein, the alternatives mentioned above, and all equivalents thereto.