CN1075608A - The process for making of chocolate candied fruit - Google Patents
The process for making of chocolate candied fruit Download PDFInfo
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- CN1075608A CN1075608A CN 92100928 CN92100928A CN1075608A CN 1075608 A CN1075608 A CN 1075608A CN 92100928 CN92100928 CN 92100928 CN 92100928 A CN92100928 A CN 92100928A CN 1075608 A CN1075608 A CN 1075608A
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Abstract
The present invention relates to a kind of technological method for processing of food, the chocolate material that cocoa liquor and auxiliary material are formed under agitation is heated to 60-100 ℃, form chocolate liquid, and under agitation its temperature is remained on 30-80 ℃, with a kind of method in 30-80 ℃ chocolate liquids curtain coating, roll coating process, the dip coating, coating one deck chocolate on the candied fruit surface, cooling forms product.This technological process is simple, and is easy to implement.Its product surface is smooth, adhesion has aromatic odor, and unique flavor has kept the pure plant nutrient of preserved fruit, preserved fruit, has increased nutritional labelings such as a large amount of liposoluble vitamins, protein, grease again.
Description
The present invention relates to a kind of technological method for processing of food, more precisely the technological method for processing of coating one deck chocolate on preserved fruit (comprising high preserved fruit containing no sugar, low-sugar preserved fruit, the dish dried meat) surface and preserved fruit surface.
Preserved fruit is the special product of China, and is with a long history, well-known at home and abroad, is subjected to consumer's welcome deeply.Production and commercially available preserved fruit, preserved fruit are to be made through operations such as preliminary treatment, boiling, oven dry, packings by fresh fruit, vegetables at present, and the sugar content of its finished product is between 30-80%, and water content is between the 10-30%.
The preserved fruit of producing now and selling is divided into two classes: a class is high preserved fruit containing no sugar, and its sugar content is 70-80%, water content 18-22%; Another kind of is low-sugar preserved fruit, and its sugared content is 30-45%, and moisture 25-30%(sees Chinese patent literature CN1047790A).
The main nutrition of preserved fruit, preserved fruit has sugar, organic acid, water soluble vitamin, mineral matter etc. and lacks protein, liposoluble vitamin and the grease that needed by human body is wanted.Contain a large amount of senior grease, the protein that do not contain cholesterol in the chocolate, also contain liposoluble vitamin, and, more help the absorption of liposoluble vitamin because chocolate contains grease.
Purpose of the present invention just is in order to increase the nutritional labeling and the nutritive value of preserved fruit (low-sugar preserved fruit, high preserved fruit containing no sugar, dish dried meat) and preserved fruit, make and not only contain sugar, organic acid, water soluble vitamin, mineral matter in preserved fruit, the preserved fruit, the protein, liposoluble vitamin and the grease that also contain needed by human, change its taste, and work out a kind of on preserved fruit, preserved fruit surface the technological method for processing of coating one deck chocolate, make various chocolate preserved fruits and chocolate preserved fruit, for preserved fruit, preserved fruit series products increase new designs and varieties.
Coating one deck chocolate on preserved fruit and preserved fruit surface, the technical problem that is difficult to solve be how to make the coating of chocolate material and preserved fruit surface (or preserved fruit surface) adhesion the crack closely do not appear, do not make chocolate coating produce the broken phenomenon that falls, for this has carried out experimental study to its various influence factors, found out a kind of technological method for processing that is suitable for coating one deck chocolate on preserved fruit (or preserved fruit) surface, the process for making of promptly chocolate preserved fruit and chocolate preserved fruit.
A kind of chocolate preserved fruit of the present invention, the preparation method of chocolate preserved fruit, with the 100%(percetage by weight, the chocolate material that cocoa liquor down together) is formed, cocoa liquor accounts for 70-95%, sugar accounts for the chocolate material that 5-30% forms, cocoa liquor accounts for 20-90%, cocoa butter (or substitute of cocoa fat) accounts for the chocolate material that 10-80% forms, cocoa liquor accounts for 20-85%, cocoa butter (or substitute of cocoa fat) accounts for 10-60%, sugar accounts for chocolate material a kind of chocolate material wherein that 5-30% forms, under agitation be heated between 60 °-100 ℃, make chocolate material be molten condition, form chocolate liquid, and under agitation the temperature of chocolate liquid remains between 30 °-80 ℃, standby, chocolate liquid curtain coating with 30 °-80 ℃, roll coating process, dip coating a kind of method wherein is on the preserved fruit surface through suitably selecting to handle, coating one deck chocolate on the preserved fruit surface, cooling and make chocolate preserved fruit or chocolate preserved fruit.
For the ease of operation, wherein a kind of chocolate material of above-mentioned four kinds of chocolate materials under agitation is heated between 60 °-100 ℃, again to be heated to 80 °-100 ℃ for well, make chocolate be molten condition, form chocolate liquid, and the temperature that under agitation makes chocolate liquid remains between 45 °-80 ℃ to well, the size of the speed of its stirring to chocolate at preserved fruit, coating does not have great influence on the preserved fruit, the purpose that stirs is in order to prevent the come-up of fat, so the speed that stirs is controlled at non-rising being advisable of fat, its mixing speed is controlled at 10-100 rev/min usually.
Said preserved fruit is preserved apple, preserved pears, preserved peach, preserved cherry-apple, sweet potato dried meat, haw slices, dried dates preserved in honey, preserved sha kou, preserved carrot, green turnip dried meat, preserved apricot, red bayberry dried meat, chestnut dried meat, tomato dried meat, genseng dried meat, pawpaw candied fruit, preserved pineapple and commercially available all preserved fruits etc. among the present invention, said preserved fruit is commercially available various preserved fruits, for example wax gourd preserved fruit, preserved aromatic mushroom stem, peach preserved fruit, pears preserved fruit etc. and make various preserved fruits with the raw material of the various preserved fruits of above-mentioned making.
Be that finished product preserved fruit, preserved fruit are selected to the raw material of making chocolate preserved fruit, chocolate preserved fruit at first, commercially available various preserved fruits, preserved fruit all can be used as the raw material of making chocolate preserved fruit, chocolate preserved fruit, also can make various preserved fruits, preserved fruit by oneself as raw material.But selected preserved fruit, preserved fruit neatly uniformly for well, especially will select preserved fruit, the preserved fruit of water content 14-30% to make raw material for better with piece shape.The sugar content of preserved fruit, preserved fruit there are not strict requirement, for example raw material that all can be used as chocolate preserved fruit, chocolate preserved fruit of sugar content between 30-80%.
Used chocolate material can be 100% cocoa liquor (promptly bitter material), it is formulated also can to add other auxiliary materials again, the auxiliary material that is added has cocoa butter (or substitute of cocoa fat), materials such as sugar, therefore account for 70-95% with cocoa liquor, sugar accounts for the chocolate material that 5-30% forms, the cocoa liquor of 20-90%, the chocolate material that the cocoa butter of 10-80% (or substitute of cocoa fat) is formed, or 20-85% cocoa liquor, 10-60% cocoa butter (or substitute of cocoa fat), the chocolate material that 5-30% sugar is formed all can be used as chocolate material used in the process of the present invention, the chocolate material of in process of the present invention, being prepared, different with commercially available chocolate material.The chocolate material of being prepared in technology of the present invention does not add materials such as milk powder, phosphatide, its objective is that easy manufacturing procedure is easy to coating chocolate on preserved fruit, preserved fruit surface in order to reduce cost.The adding of the auxiliary material cocoa butter (or substitute of cocoa fat) in process of the present invention in the used chocolate material, can play and regulate the effect of chocolate material, can increase the lubricant component of chocolate preserved fruit, chocolate preserved fruit again at preserved fruit, preserved fruit face coat thickness.The adding of auxiliary material sugar is in order to regulate the taste of chocolate coating, to make it agreeable to the taste.Because cocoa liquor, cocoa butter (or substitute of cocoa fat) is no pleasantly sweet.Used sugar can be commercially available white sugar, rock sugar etc.
It is to carry out the shaping processing through standard compliant (for example sanitary standard etc.) preserved fruit, the preserved fruit of selecting, can be cut into the shape of various rules, for example stick, bulk etc. that said raw material is handled.Also can pulverize reshaping to preserved fruit, preserved fruit, become needed shape.Can certainly keep preserved fruit, the distinctive shape of preserved fruit, routine dried dates preserved in honey, jujube preserved fruit, chestnut dried meat just can keep original shape, processing such as needn't cut again and handle.When preserved fruit, preserved fruit were handled in processing, used utensil was the utensil of stainless steel.
The preparation method of chocolate liquid is that cocoa liquor under agitation is heated to 60 °-100 ℃, again to be heated to 80 °-100 ℃ for good, make it be molten condition, under agitation again auxiliary material (cocoa butter or substitute of cocoa fat, sugar) is added in the cocoa liquor of molten condition, make temperature remain on 60 °-100 ℃, be advisable to remain on 80 °-100 ℃ again, make cocoa liquor and auxiliary material be molten condition, stirring impels cocoa liquor and auxiliary material to mix, till mixing fully to them.Also can be under agitation cocoa liquor and auxiliary material (cocoa butter or substitute of cocoa fat, sugar) be put together and be heated to 60 °-100 ℃, again to be heated to 80 °-100 ℃ for well, make cocoa liquor and auxiliary material (formation chocolate material) be molten condition, and under agitation to mixing fully.The temperature of the chocolate liquid that makes under agitation remains between 30 °-80 ℃, again to maintain the temperature at 45 °-80 ℃ for good, standby.During the heat treated chocolate liquid, available commercially available chocolate temperature adjustment cylinder carries out heating and melting and batch mixing and insulation, and small lot batch manufacture available water bath replaces the temperature adjustment cylinder.The temperature adjustment cylinder is the interlayer cylinder that stainless steel is made, and can feed water vapour or hot water in the interlayer, and the heating temperature adjustment is provided with paddle in the cylinder, promotes raw material to mix.
Said curtain coating generally is to be coated with the clothing machine with commercially available chocolate to finish coating, its operation principle is that the insulation that will prepare is at 30 °-80 ℃, be that good chocolate liquid is gone out by pump pressure from cold wall tank with insulation at 45 °-80 ℃ again, the chocolate liquid that flows down drenches on preserved fruit of handling well or preserved fruit (preserved fruit or preserved fruit are placed on the conveyer belt); The preserved fruit or the preserved fruit that spoon chocolate liquid move on conveyer belt, and blowing cooling in ventilating duct is come out from the air channel other end, have just become to solidify good chocolate preserved fruit or chocolate preserved fruit.Be coated with chocolate preserved fruit or the chocolate preserved fruit that the clothing machine is made with chocolate, its chocolate coating is even, and the thickness unanimity has fully kept the various intrinsic shapes of preserved fruit or preserved fruit.
Said roll coating process is to finish coating with commercially available chocolate polishing machine, and commercially available chocolate polishing machine generally is the coupling of three polishing pots, and first polishing pot is used for coating, and second round as a ball, and the 3rd is injected glazing agent.Cooling forms product in cold wind then, chocolate polishing machine generally only is applicable to the preserved fruit of some circles, ellipse, melon seeds shape or the coating on the preserved fruit, undesirable for coating chocolate coating effect on preserved fruit that the bulk of corner angle, strip are arranged or preserved fruit, last uniformity of light is inexcellent yet, and commercially available sweet dumpling machine also can be used for roll coating process and be coated with chocolate coating on preserved fruit or preserved fruit.But coating result is not good, and uneven distribution is even, and its surface is also more coarse, but small investment.During with the roll coating process coating, be the chocolate liquid that will maintain the temperature at 30 °-80 ℃ (again) with insulation at 45 °-80 ℃, when mechanical rotation, (just divide several times) in the first polishing pot that is injected into chocolate polishing machine (preserved fruit of handling well or preserved fruit place this pot) the thickness degree that how much determines coating of each chocolate liquid that injects in batches.
Said dip coating is generally manual operations, preserved fruit or the preserved fruit handled well are directly put in the chocolate liquid that maintains the temperature at 30 °-80 ℃ (to maintain the temperature at 45 °-80 ℃ being again), pull (for example using bamboo strainer, strainer) immediately out, generally make preserved fruit or preserved fruit in chocolate liquid, keep 0.5-10 about second, especially it is good keeping 0.5-3 second, taking-up has the preserved fruit or the preserved fruit of chocolate liquid coating, place on the level and smooth surface such as flat glass plate, in cold wind, be cooled to chocolate coating and solidify, take off product.This method small investment, inefficiency, but be suitable for the preserved fruit or the preserved fruit of different shape, and coating is even.
Should cool off immediately after coating chocolate liquid on the preserved fruit surface or on the preserved fruit surface with the wherein any method of curtain coating, roll coating process, dip coating.The temperature of cooling is between 1 °-20 ℃, and is good to be cooled at 5 °-20 ℃ again, is cooled on the preserved fruit surface or till the lip-deep chocolate liquid of preserved fruit solidifies.But the temperature of cooling must not separate out the grease in the chocolate material (comprising 0 ℃) below 0 ℃ in order to avoid destroy grease crystal form in the chocolate material, makes the chocolate coating surface form grey phenomenon, influences the quality of product.For convenience's sake, generally be after coating chocolate liquid on preserved fruit or the preserved fruit surface, in 1 °-20 ℃ cold wind, to cool off, good in 5 °-20 ℃ cold wind, to be cooled to again, be cooled to till chocolate liquid solidifies.
After treating the lip-deep chocolate coating cooled and solidified of preserved fruit or preserved fruit, need packing immediately.Chocolate preserved fruit or chocolate preserved fruit are generally packed tight with aluminium-foil paper, also can use the compound thin-film material bag of polythene film bag, polypropylene film bag, metal and plastics to pack.Can certainly box-packed or diffusing selling, but stock's temperature should be controlled at 17 °-19 ℃, and relative humidity is no more than 50%.
The advantage of the process for making of chocolate preserved fruit of the present invention and chocolate preserved fruit just is that its technological process is simple, and is easy to implement, and its product surface is smooth, and adhesion has brown gloss, has chocolate aromatic odor again, and unique flavor does not have greasy feeling again.
Another advantage of process of the present invention is the characteristics that the chocolate preserved fruit made with this process and chocolate preserved fruit had both kept the pure holophytic nutrition of candied fruit, the local flavor and the intrinsic nutrition of original preserved fruit, preserved fruit have been kept again, also increase a large amount of liposoluble vitamins, protein, reached the senior grease that does not contain cholesterol, chocolate organically combining with candied fruit produced a kind of novel foodstuff, thereby increased the nutritive value of preserved fruit widely, improved the hierarchy of consumption of preserved fruit, preserved fruit.
Process of the present invention is the processing to the more degree of depth of preserved fruit, preserved fruit, is a new developing in the candied fruit manufacture field.The chocolate preserved fruit of a big class, chocolate candied product have been increased, for comprehensive process food opens up a new way.
With following embodiment the process for making of chocolate preserved fruit of the present invention, chocolate preserved fruit is further described; to help understanding to the present invention and advantage thereof; and not as the qualification to protection domain of the present invention, protection scope of the present invention is decided by claim.
Embodiment 1
The process for making of chocolate preserved apple at first will contain moisture content 20%, and the preserved apple of sugar 65% is cut into basic strip or the bulk that equates of size.The composition of chocolate material is a cocoa liquor 40%, cocoa butter (or substitute of cocoa fat) 60%.Place water-bath under agitation to be heated to 78 ° ± 1 ℃ cocoa liquor and auxiliary material cocoa butter (or substitute of cocoa fat), mixing speed is 40 rev/mins, make cocoa liquor and cocoa butter (or substitute of cocoa fat) be molten condition and form chocolate liquid, maintain the temperature at 50 ℃ ± 2.5 ℃ again under the stirring with above-mentioned mixing speed, make preserved apple surface coating last layer chocolate liquid with dip coating, just with the preserved apple piece of handling well (or bar), put into 50 ° ± 2.5 ℃ chocolate liquid, in 50 ° ± 2.5 ℃ chocolate liquid, kept for 3 seconds, pull out with strainer (or bamboo strainer), drop one drop chocolate liquid, place and use 10 ° ± 1 ℃ cold wind to cool off on the flat glass plate immediately, after the lip-deep chocolate liquid of preserved apple is solidified, use the aluminium foil paper bag packing, be kept at 18 ° ± 1 ℃, treat pin in the warehouse of relative humidity 35%.
Embodiment 2
Its method of operating and condition are substantially with embodiment 1, only different is that chocolate liquid is by 40% cocoa liquor, 50% cocoa butter (or substitute of cocoa fat), 10% white sugar is formed, under agitation being heated to 95 ℃ makes cocoa liquor, cocoa butter (or substitute of cocoa fat) white sugar be molten condition, form chocolate liquid, under agitation maintain the temperature at 78 ° ± 2 ℃, preserved apple places 78 ° ± 2 ℃ 2 seconds of chocolate liquid.
Embodiment 3
Its method of operating and condition are substantially with embodiment 1, only different is that chocolate liquid is made up of 100% cocoa liquor, 70 ° ± 1 ℃ of heating under agitation makes it become molten condition, forms chocolate liquid, and under agitation keep the chocolate material liquid temp to remain on 45 ° ± 1 ℃.
Embodiment 4
Its method of operating and condition are substantially with embodiment 1, only different is that chocolate liquid is made up of the white sugar of 90% cocoa liquor and 10%, under agitation they are heated to 98 ° ± 2 ℃, make it be molten condition, form chocolate liquid, and under agitation the chocolate material liquid temp remains on 79 ° ± 1 ℃.
Embodiment 5
Its method of operating and condition are substantially with embodiment 1, and only different is the making of chocolate preserved pears, and raw material preserved pears water content 30% at first is cut into preserved pears regular strip or bulk.Chocolate material is made up of 50% cocoa liquor and 50% cocoa butter (or substitute of cocoa fat).Under agitation heated cocoa liquid piece and cocoa butter (or substitute of cocoa fat) make chocolate material be molten condition to 85 ° ± 2 ℃, form chocolate liquid, and the temperature of chocolate liquid remains on 47 ℃ ± 2.5 ℃ under stirring, with the dip coating coating, ready preserved pears bar or piece are placed 47 ° ± 2.5 ℃ chocolate liquid, placed 2 seconds, pull out with strainer, be placed on the flat glass plate, in 15 ° ± 1 ℃ cold wind, cool off, after chocolate liquid solidifies, take off packing, warehouse-in is treated pin.
Embodiment 6
Its method of operating and condition are substantially with embodiment 1, and only different is the making of chocolate preserved peach.Raw material preserved peach water content 27% at first is cut into preserved peach the bulk of rule, and chocolate material is made up of 80% cocoa liquor and 20% cocoa butter (or substitute of cocoa fat).Under agitation heated cocoa liquid piece and cocoa butter (or substitute of cocoa fat) make chocolate material be molten condition to 78 ° ± 2 ℃, form chocolate liquid, and the temperature of chocolate liquid remains on 45 ℃ ± 2 ℃ in stirring down.With dip coating coating, pull out with bamboo strainer and to scribble chocolate preserved peach and place on the flat glass, in 19 ° ± 1 ℃ cold wind, cool off, treat that chocolate liquid solidifies after, the packing warehouse-in.
Embodiment 7
Its method of operating and condition are substantially with embodiment 1, and only different is the making of chocolate preserved cherry-apple.Select big, full preserved cherry-apple dip coating coating, chocolate liquid is made up of the cocoa butter (or substitute of cocoa fat) of 50% cocoa liquor and 50%, the chocolate material liquid temp remains between 43 ° ± 2.5 ℃.Preserved cherry-apple was placed in chocolate liquid 3 seconds, can pull cooling, packing, warehouse-in out.
Embodiment 8
Its method of operating and condition are substantially with embodiment 7, and only different is the curtain coating coating, make chocolate preserved cherry-apple.
Embodiment 9
Its method of operating and condition are substantially with embodiment 1, and only different is the making of chocolate sweet potato dried meat.
The sweet potato dried meat belongs to low-sugar preserved fruit, also belongs to dish dried meat series, when making chocolate sweet potato, if sweet potato chips shape is complete, and just whole coating; If imperfect, the strip that then can be cut into rule is coated with couverture again.The coating dip coating, chocolate material is made up of 80% cocoa liquor and 20% cocoa butter (or substitute of cocoa fat), the chocolate material liquid temp remains between 53 ° ± 2 ℃, chocolate sweet potato after the coating places on the non-toxic plastic film, cooling, chocolate liquid takes off packing after solidifying fully, warehouse-in.
Embodiment 10
Its method of operating and condition are substantially with embodiment 1, and only different is the making of chocolate haw slices.When making chocolate haw slices, can the monolithic coating, also can multi-disc coating together, the making of chocolate haw slices is to be coated with in the clothing machine at chocolate with curtain coating to carry out.Chocolate material is made up of 75% cocoa liquor and 25% cocoa butter (or substitute of cocoa fat).Chocolate liquid is incubated in chocolate is coated with the cold wall tank of clothing machine, chocolate liquid maintains the temperature at 41 ° ± 1 ℃, line speed is 4 meter per seconds, the temperature of cooling air channel is 7 ° ± 2 ℃, the haw slices chocolate coating that comes out from discharge end solidifies fully, can pack, and can a slice one wrap, also can several one bags, put in storage after refilling plastic casing.
Embodiment 11
Its method of operating and condition are substantially with embodiment 1, and only different is the making of chocolate dried dates preserved in honey.The raw material dried dates preserved in honey are moisture 14%, during the processing dried dates preserved in honey, select greatly, and shape is full, does not do not flat dried dates preserved in honey.Carry out roller coating with chocolate polishing machine, chocolate material is made up of 35% cocoa liquor and 65% cocoa butter (or substitute of cocoa fat).Chocolate liquid maintains the temperature between 50 ° ± 1 ℃, and the chocolate dried dates preserved in honey smooth surface that roll coating process is made is glossy, can adopt transparent wrapper or packed, warehouse-in.
Claims (6)
1, the process for making of a kind of chocolate preserved fruit, chocolate preserved fruit is characterized in that,
[1] with 100% (percetage by weight, the chocolate material that cocoa liquor down together) is formed, cocoa liquor accounts for 70-95%, sugar accounts for the chocolate material that 5-30% forms, cocoa liquor accounts for 20-90%, cocoa butter (or substitute of cocoa fat) accounts for the chocolate material that 10-80% forms, cocoa liquor accounts for 20-85%, cocoa butter (or substitute of cocoa fat) accounts for 10-60%, sugar accounts for chocolate material a kind of chocolate material wherein that 5-30% forms, under agitation be heated between 60 °-100 ℃, form chocolate liquid, and the temperature that under agitation makes chocolate liquid remains between 30 °-80 ℃
[2] with 30 °-80 ℃ chocolate liquid curtain coating, roll coating process, dip coating a kind of method wherein, coating one deck chocolate cools off on the preserved fruit surface through suitably selecting to handle, on the preserved fruit surface.
According to a kind of chocolate preserved fruit of claim 1, the process for making of chocolate preserved fruit, it is characterized in that 2, under agitation heated chocolate material to 80 is °-100 ℃.
According to a kind of chocolate preserved fruit of claim 1, the process for making of chocolate preserved fruit, it is characterized in that 3, under agitation the temperature of chocolate liquid remains on 45 °-80 ℃.
4, according to a kind of chocolate preserved fruit of claim 1, the process for making of chocolate preserved fruit, it is characterized in that water content 14-30% in preserved fruit, the preserved fruit raw material.
5, according to a kind of chocolate preserved fruit of claim 1, the process for making of chocolate preserved fruit, it is characterized in that, on the preserved fruit surface or preserved fruit coat cooling between 1 °-20 ℃ behind the chocolate liquid on surperficial.
6, according to a kind of chocolate preserved fruit of claim 5, the process for making of chocolate preserved fruit, it is characterized in that, on the preserved fruit surface or preserved fruit coat cooling between 5 °-20 ℃ behind the chocolate liquid on surperficial.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 92100928 CN1075608A (en) | 1992-02-22 | 1992-02-22 | The process for making of chocolate candied fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 92100928 CN1075608A (en) | 1992-02-22 | 1992-02-22 | The process for making of chocolate candied fruit |
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| Publication Number | Publication Date |
|---|---|
| CN1075608A true CN1075608A (en) | 1993-09-01 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 92100928 Pending CN1075608A (en) | 1992-02-22 | 1992-02-22 | The process for making of chocolate candied fruit |
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| Country | Link |
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| CN (1) | CN1075608A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2798824A1 (en) * | 1999-09-29 | 2001-03-30 | Jean Villard | PROCESS FOR TREATING FRUITS COMPRISING AQUEOUS FRACTION, PROCESSED FRUITS, EXTRACT OF LIQUID FRUITS, AND FRUIT PUREE OBTAINED BY SAID PROCESS |
| US8962051B2 (en) | 2009-07-09 | 2015-02-24 | Kraft Foods R & D, Inc. | Process for producing a confectionery product |
-
1992
- 1992-02-22 CN CN 92100928 patent/CN1075608A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2798824A1 (en) * | 1999-09-29 | 2001-03-30 | Jean Villard | PROCESS FOR TREATING FRUITS COMPRISING AQUEOUS FRACTION, PROCESSED FRUITS, EXTRACT OF LIQUID FRUITS, AND FRUIT PUREE OBTAINED BY SAID PROCESS |
| WO2001022827A1 (en) * | 1999-09-29 | 2001-04-05 | Jean Villard (Sarl) | Fruit and vegetable processing method |
| US8962051B2 (en) | 2009-07-09 | 2015-02-24 | Kraft Foods R & D, Inc. | Process for producing a confectionery product |
| US10051877B2 (en) | 2009-07-09 | 2018-08-21 | Kraft Foods R&D, Inc. | Process for producing a confectionery product |
| US10285415B2 (en) | 2009-07-09 | 2019-05-14 | Kraft Foods R & D, Inc. | Process for producing a confectionery product |
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