USRE14757E - shepabjd - Google Patents

Description

UNITED STATES rAruuT OFFICE;

nouns. SHEPARD, or LAKESIDE, 'wesnmo'ron, ssslenon rogsiinrsnn FRUIT rnonvcrs course's. 7

ARTICLE or FOOD.

I brewing. Original No. 1,257,410, dated February 26, 1918, Serial No. 165,631, cation tor reilsue fil ed February 18, 1919, Serial No.

To all whom it may concern: a Be it known that I, HULDA A. of Lakeside, in the county of ()helan and of ashington have invented a cerj tiin new and useful mprovement in Articles of Food, of which the following is a specification.

-Thil invention relates to an improved I product inthe form of a cooked m- 10 sweotend compressed fruit pulp possessing the color, flavor and gehaltinous' substances inherent in the raw fruit.

e product is in the form of a substar -a length i tially.aolid mass which can be easily hanwhich admire lyretains its original strength Ind flavor in difierent climates. h

' he invention is designed for utilization by the preserving process, of the great quantities of apples and other fruits as well as forms of vegetables which ,wasted for different reasons such as t e {trading rules of the various fruit grow- 1B dled, and ship d without deterioration, and

a ers associations which prevent the shipping u of certain fruit by reason of nus-shapes,

under-color, un er-size, or having slight blemishes of the skin, or bruises, 'By utilizing such stock in formin the presentarticle of manufacture there rom, the same'be- .80 comesa valuable food roduct which emplo "s only wholesome eriibles and does not vio ate any of the rules of the pure food or similar laws. I h The product is advantageousovcr dried 5 fruit,;as the same possesses much greater food'av-aluc than dried fruit, due to preservt i ing in {the product of the natural fruit substances, is mdreappetizing, more easily prepared; and may l)c sold more cheaply. to 40 the consumer.

I The product may be reiulily used cxtcnsivcly in the Army,a-nd may be made of apples, apricots, many other fruits as well as vegetables and 46 has roved serviceable in the climates of the flil'cific coast, Gulf of Mexico, Cuba, and also in colder climates,

wayfof exam is that three ouncesofthe product aifortg one pint of thick fruit. sauceso, when pre cred for'eating, While do not .wish. to limit myself to the exact r of manufacturing the producgthe following process is'deecribod Specification of Reissued Letters Patent.

SHEPARD,"

I they take the form of pulp;

prunes, pears, peaches, and

it being noted by Reissueu Nov. 18, 1919.

by way of example which has been carried into advantageous use.

The fruit or cient to soften them to sucha degree that. This pulp is forced through a strainer of any form desired, such as a fine mesh sieve or loosely woven fabric, whereby the stems, seeds and cores as well as foreign particles are ex tracted. The pulp is then boiled z ain for of time suiiicicnt to substantially evaporate the water content thereof. The pulp product is then divided into portions or cakes of suitable form and sizc and then cooled whereby such portions or cakes solidify into'tlui finished product. understood that. the term hardened is used in the apocudcd claims not to conmytlie meaning t mt thc product is of such solidity as is characteristic of rock. or the like, but such term is to convey the idca,thut the prescut product is compo-ml ivcly solid and more highly conccutratcd than jolly, the moistur being priueticully entirely extracted froin' tlic-fr||it pulp when producing the present product. Also, the term block is used in the claims to dcslgmltc a mass or It is to be The product so formed may then be envclopcd in parallincd wrappings and scaled if desired. Any kind of fruit or vegetables may be used and in said form of separate portions or cakes, the product is ready for shipment and sale, it being only necessary whenflcsircd to use the sa'mefto boil one or more of the cakes in water, whereby the cake produccs a. quantity or a-pl'ictizing' sauce or prcscrvcs havingsubstantially the natural taste and flavor of the fruit from which it IS made, rendering the same readily serviceable where the fruit and. vegetables are unobtainable. Also, the fruit is very desira'ble in the solid, form as a filling for sandwichesor to be eaten as a confection, By reason of the product being re-cooked with the skins, seeds and cores 0 the fruit\ unremoved during the preliminary orprec o e d l h Original.

flavor of the 4 than as herein described may Wholesome.

fruit and the gelatinous prop" e'rties of the seeds and the cores is retained, rendering the product extremely edible and The food product thus produced, in its finished form, a seedless, -skinless, and. coreless concentrated fruit pulp, possessing however the flavoring matter of the fruit and the color of the fruit skins. and the valuable gelatinous substance of the fruit seeds and cores. Other steps for etlecting; the desiredevaporation of Water from the cooked pulp,'.it being essential however in any process employed fonproduoing the product. to pro-cook, that is to reduce the. fruit to a pulp as by boiliiw, prior to the extraction ol the skins, seeds and cores from the fruit, so as to retain the desired pro p rrtles of such skins, seeds, and cores, in the finished product.

What 1 claim as new is:'

ll A fm'id'product consisting of a block of hardened concentrated fruit pulp having the moistureextracted therefrom and pos- Res-sing the flavoring matter and color of the fruit skins, and the gelatinous substances of the fruit seeds and cores.

' A food product consisting of a hard--- ened block ofccoucentrated fruit pulp having the moisture extracted therefrom the flavoring matter and color of the fruit skins and the gelatinous substance of the fruit seeds being retained in' the product by pre-eooking the fruit with the skins and seeds unrelnoved.

3. A'food product consisting of a hard;

ened block of concentrated fruit pulp formed by reducing be practised -taining the flavoring matter and the colorthe fruit to pulp by boiling the same with the skins, cores and seeds unreniored to retain gelatinous substance of the seeds and cores. extracting the skins, seeds and cores, and then extracting the moisture from the pulp.

the flavoring mat- 40 ter and color of the. skins and the l. A food product consisting of a hard ened block of concentrated fruit pulp hav- 'i'nglhe moisture extracted therefrom and )ossessing the 'tlavoring matter and color of the fruit skins and the gelatinous substance of the seeds-and cores of the fruit, said matter, color and substance being retained in the product by boiling the fruit with the skins, seeds and cores, unrenioved.

The process of producing 'a block of hardened, concentrated fruit product, coningj ot" theskins and the gelatinous substances of 'the seedsand cores, which consists in cooking gthe whole fruit," including *both its l edible and non-edible portions for etime and Wit g'suflicient added water'to'produoe a pulp containing substantially all of-tlie fiaroring, tfoloring and gelatinous 5 substances of tlie1,ti-uit; removing the nmi-ed ible suli-il stances, reducing the hydrous content ofthe remaining mass. andfina'lly bloc-king' the lntestimony whereof, I afilx' my si'gnature 'in the presence of two'witnesses' JHULDA it. seen \Vitnesses: 1 GRACE G. SHEPARD, w J. S. SHEPARD.