公开(公告)号：WO2002071871A1

公开(公告)日：2002-09-19

申请号：PCT/US2002/006995

申请日：2002-03-08

Applicant: TOVES, Frances, Ann

Inventor： TOVES, Frances, Ann

IPC: A23L1/0524

CPC classification number: A23B7/0053 ,  A23L19/09 ,  A23L21/12 ,  A23L21/15 ,  A23L29/231 ,  A23L29/244 ,  A23L35/20 ,  A23V2002/00 ,  A23V2250/5072 ,  A23V2250/5062

Abstract: A process for making, or preparing, a reduced-calorie fruit and/or vegetable spread product including whole, natural fruit(s) and/or vegetable(s), or combinations thereof, having improved flavor, texture (e.g., mouth feel), color, and nutritional value as compared to fruit and/or vegetable spread products made with conventional processes. More particularly, the process of the present invention includes a pasteurization step, using a swept-surface heat exchanger, for making fruit and/or vegetable spread products having reduced caloric and sugar content and having increased soluble dietary fiber content. The minimal processing of the present process enables the produced fruit and/or vegetable spread products to retain flavor, texture, color, vitamins and other nutrients which are, typically, lost in traditionally-processed fruit and/or vegetable spread products. The process' preferable use of squeeze tube packaging eliminates the need for cutlery in order to use or consume the fruit and/or vegetable spread products and serves to make the products more portable.

Abstract translation: 具有改善的风味，质地（例如口感）的包含整个，天然水果和/或蔬菜或其组合的低热量水果和/或蔬菜分散产品或制备方法， ，颜色和营养价值，与用常规方法制成的水果和/或蔬菜分散产品相比。 更具体地，本发明的方法包括使用扫掠式热交换器来制造具有降低的热量和糖含量并且具有增加的可溶性膳食纤维含量的水果和/或蔬菜分散产品的巴氏消毒步骤。 本方法的最小加工使得生产的水果和/或蔬菜分散产品能够保留通常在传统加工的水果和/或蔬菜分散产品中失去的风味，质地，颜色，维生素和其它营养物质。 该方法“优选使用挤压管包装消除了餐具的需要，以便使用或消费水果和/或蔬菜分散产品并且用于使产品更便于携带。