Leroy W Fletcher

US Patent:

20130040024, Feb 14, 2013

Filed:

Aug 11, 2011

Appl. No.:

13/208183

Inventors:

Leroy W. Fletcher - Parker CO, US
Tamis L. Root - Vancouver WA, US

International Classification:

A23L 1/212

US Classification:

426281, 426431, 426615, 99495, 99472, 99516

Abstract:

A method for producing fruit products. The method includes presenting a fruit comprising at least one water insoluble component and at least one water soluble component. Removing at least a portion of the at least one water soluble component from the fruit, the removing comprising leaving at least a portion of the at least one water insoluble component. Providing at least one polyol in the at least a portion of the at least one water insoluble component.

US Patent:

57470880, May 5, 1998

Filed:

Jul 3, 1996

Appl. No.:

8/675538

Inventors:

LeRoy W. Fletcher - Zillah WA

International Classification:

A23L 204

US Classification:

426425

Abstract:

A method of treating fruit to produce a liquid fruit juice and an edible fruit solid. The method includes cutting the fruit to expose an inner portion, and extracting the cut fruit with water, in the temperature range 100. degree. to 130. degree. F. , under conditions of rapid cyclical pressure variation. The pressure variation significantly enhances the rate and extent of extraction of fruit components, such as acids and sugars, from the fruit. The extracted juice is separated from the residual fruit, and may be concentrated or sold as a standard fruit juice. The residual fruit are infused with a solution including sugar, food acids, and optionally other food additives, flavorings and a colorant, and then dried to produce an edible fruit product.