HK1067013B - Process for making a reduced-calorie fruit and/or vegetable spread - Google Patents

Description

Process for preparing low-calorie fruit and/or vegetable spread

Technical Field

The present invention relates generally to the field of reduced-calorie fruit and vegetable spread products, and in preferred embodiments thereof, to methods of making or preparing reduced-calorie, natural, whole fruit and/or vegetable spread products fortified with dietary fiber.

Background

Many people prefer to apply fruit or vegetable spreads, such as jams, jellies, purees and preserves, to other food products to take advantage of the taste and nutritional content of the fruit or vegetable spread to enhance the flavor and nutritional value of the other food product. Typically, such fruit or vegetable spreads contain fruit or vegetable ingredients and saccharide ingredients, but also nutritive carbohydrate sweeteners, spices, acidulants, pectins (i.e., in sufficient amounts to compensate for natural deficiencies in the fruit or vegetable), buffering and antifoaming agents, preservatives and other ingredients or agents for improving or preserving taste, nutritional value and quality. The carbohydrate component of jams, jellies and preserves is typically sugar, which provides sweetness, filling, texture and mouthfeel. Sugar also reduces water activity, thereby reducing pathogen growth.

Generally, the preparation of jams, jellies and preserves involves several steps. Initially, the fruit component, sweetener, and water are blended together. A stabilizing solution, such as pectin, is then prepared and added to the blend of fruit, sweetener, and water to create a mixture. During subsequent cooking of the mixture, the unwanted water is evaporated, resulting in a cooked mixture having the desired soluble solids content. Finally, the cooked mixture is placed in a suitable container, such as a can, by a hot-fill process. Unfortunately, the cooking and evaporation steps can result in the fruit spread losing flavor intensity (i.e., by boiling off), texture (i.e., by breaking the fruit fibers into a mushy state), natural color (i.e., by browning or oxidation), and nutrition (i.e., by boiling off).

Many inventors have attempted to solve the above-mentioned problems, drawbacks or difficulties in fruit spreads and their manufacture. For example, US patent 5,190,785(Oelsner) discloses a method of evaporating water from fruit-based products while attempting to preserve flavor. The Oelsner process involves removing a portion of the fruit and glucose syrup from a mixture of the fruit and glucose syrup and sugar. Then, the removed portion and the remaining mixture were boiled separately, and the respective water was evaporated. The removed portion was boiled in an open bucket and the remaining mixture was boiled in a closed boiling bucket. After recombining the boiled mixtures, the product is pasteurized and packaged, but as noted in the Oelsner patent, excessive water evaporation results in flavor loss.

Studies have shown that excessive amounts of sugar in food products can lead to or exacerbate many health problems, thus creating a desire among consumers for low-sugar fruit spreads, and other inventors and manufacturers have attempted to enhance the health benefits of fruit spreads by using sugar substitutes to produce low-calorie, low-sugar products. However, as described below, the preparation of such sugar substitutes and fruit spreads incorporating these sugar substitutes often results in fruit spreads having various difficulties, including those described in US patent 5,397,588. In this patent, Antenucci discloses artificially flavored fruit spreads that are deficient in sensory (sweetness intensity, quality, and flavor), visual (color, clarity, and gloss), and textural (firmness, body, mouthfeel, and spreadability) properties compared to their naturally sweetened counterparts. In an attempt to address these deficiencies, Antenucci incorporated a multi-component gum system to impart desirable textural properties to pectin or carrageenan gel, but used the conventional method of fruit spread preparation described above, which, through a cooking step, produced a fruit spread with insufficient flavor.

The method of improving the texture of reduced calorie fruit spreads disclosed in US patent 5,260,083(Brain) is somewhat different than the previously described methods, in that a fat replacement ingredient is incorporated into the fruit spread rather than a reduced calorie sweetener. By using fat substitutes as additives to generally fat-free foods, Brain is able to mimic the texture and lubricity of fruit spread products. However, such fruit spreads require the formation of a particulate mixture which destroys the natural texture of the fruit of the spread. Moreover, unfortunately, the use of fat substitute ingredients actually results in a higher calorie product, while cooking the mixture can cause some of the natural flavor of the spread fruit to be lost.

Still other inventors and manufacturers have attempted to produce jam, jelly and other fruit-based products with reduced calories by replacing some of the sugar with fructooligosaccharides and/or inulin while taking advantage of the known bulking properties of such fructans. Unfortunately, these attempts have proven difficult due to the degradation of fructooligosaccharides and/or inulin at high temperatures and low pH resulting from the above-described cooking process for producing jams and jellies, and due to the insufficient shelf life of the fructooligosaccharide-containing products. In an attempt to extend the shelf life of fructooligosaccharide-containing products, pasteurization processes are employed, although it is known that pasteurization conditions can cause degradation of the fructooligosaccharide and thereby impair the quality of the product. Verschuren in US patent 5,468,512 addresses the difficulties encountered in pasteurizing products made with fructooligosaccharides and gives specific conditions for successful pasteurization of such products (i.e. heating of the fructooligosaccharides at a very narrow range of temperatures from 72 ℃ to 82 ℃ for 10-300 seconds). However, according to the Verschuren disclosure, the texture of inulin is destroyed at temperatures above 82 ℃.

Finally, there are other inventors and manufacturers attempting to solve the problem of microbial contamination that may occur during the preparation of fruit spreads that has not been discussed. To reduce the potential for microbial contamination, Waredorf recognized that a water-based jelly product with whole pieces of fruit could be hot-filled into suitable containers, followed by a pasteurization process to kill the microorganisms. In US patent 6,183,801, Waredorf discloses that microbial contamination can be addressed by hot-filling the container at temperatures above 70 ℃. According to the Waredorf method, the shape of the water-based jelly can be maintained during the heating step by adding a thickener (xanthan gum) and a gelling agent (including inulin) to the water-based jelly. After pasteurization of the water-based jelly, the whole fruit is injected into the pasteurized jelly product and then immediately hot filled. Unfortunately, certain varieties of fruit (particularly berry varieties) cannot be used in fruit spread products made by the Waredorf process because the fruit must be stable against processing stresses. Furthermore, fruit spread products made by the Waredorf method have or readily have a texture that approximates that of gelatin jelly (e.g., JELL-0 ), which is very watery and not suitable for spreading, e.g., on toast. In addition, fruit spread products prepared using the Waredorf process have a very short shelf life even at refrigeration temperatures.

Accordingly, there is a need in the art for a method of making a reduced-calorie, natural, whole-piece fruit and/or vegetable spread having sufficient shelf life without diminishing the flavor, texture, color, or nutritional content of the fruit and/or vegetable therein, and which addresses these and other related and unrelated problems.

Summary of The Invention

Briefly, the present invention comprises a method of making or preparing a reduced-calorie fruit and/or vegetable spread product, wherein said spread product comprises whole pieces of natural fruit and/or vegetables or a combination thereof. More particularly, in a preferred embodiment, the present invention comprises a method of making a fruit and/or vegetable spread product comprising a pasteurization step wherein said spread product has a low caloric and low sugar content and has a high content of soluble dietary fiber. Importantly, the present method can produce fruit and/or vegetable spread products that do not discolor and do not suffer from the reduction in flavor, texture, and nutrition found in fruit or vegetable spread products made by conventional processes that include cooking and/or evaporation steps. Fruit and/or vegetable spread products produced by the method of the invention can provide: flavor approaching that of fresh fruits (or vegetables); the texture and taste of the jam, jelly, mashed fruit and preserved fruit prepared by the traditional method are superior; and lower calories than conventionally prepared fruit or vegetable spread products.

By using a High Temperature Short Time (HTST) pasteurization process instead of the traditional cooking and evaporation process, the method of the present invention avoids the loss of flavor, texture, and nutrition that occurs with conventional processing of fruit and/or vegetable spread products. By combining the fruit, vegetable or combination thereof with a homogenized slurry of other ingredients including at least (i) a sweetener, such as, for example and without limitation, a juice concentrate, invert syrup, corn syrup, high fructose corn syrup, maltose, sugar cane syrup, honey, a polyol (such as sorbitol, mannitol, glycerol, propylene glycol), fruit juice, or any mixture thereof, and (ii) a soluble dietary fiber, such as, for example and without limitation, fructo-oligosaccharide or inulin, and pectin, and then pasteurizing the combined mixture, preferably in a swept surface heat exchanger, a storage stable fruit and/or vegetable spread product containing less sugar (and therefore less calories) and more dietary fiber can be produced. The resulting fruit and/or vegetable spread product has good textural qualities, a rich flavor and maintains the color and structural integrity present in the whole fruit and/or vegetable.

According to a preferred embodiment of the present invention, less sugar is used in the process of the present invention than in conventional fruit and/or vegetable spread processing. This reduction in sugar content can reduce the chance that the resulting fruit and/or vegetable spread product will develop a color change due to non-enzymatic browning (also known as "maillard browning") (i.e., as compared to the color change that occurs in traditionally or conventionally prepared fruit and/or vegetable spread products). The use of less sugar in the present process also allows for a higher water activity during the preparation process, which is more suitable for pasteurization, thereby enhancing the pasteurization process.

Since the process of the present invention uses whole fruit and/or vegetables and/or combinations thereof in place of fruit or vegetable juices for flavoring, the resulting fruit and/or vegetable spread product has improved taste and texture as compared to fruit and/or vegetable spread products traditionally made with such fruit or vegetable juices. By using pasteurization to kill microbes instead of cooking in conventional fruit and/or vegetable spread processing, the method of the present invention does not "cook" whole fruits and/or vegetables into a paste and does not destroy their structural integrity, and thus can enhance the texture of the resulting fruit and/or vegetable spread product. Moreover, by using pasteurization instead of cooking, vitamins and other nutrients in the whole fruit and/or vegetable are not lost by the process of the present invention to the extent that they are lost by steam evaporation during conventional processing cooking.

In addition, the process of the present invention produces fruit and/or vegetable spread products that naturally strengthen the gastrointestinal tract of the consumer. More specifically, the addition of dietary fiber (i.e., in the form of inulin, which is preferred) to the fruit and/or vegetable spread products thus produced by the present method, can cause increased absorption of nutrients by the gastrointestinal tract of the consumer, thereby providing a natural health food.

In addition to the aforementioned benefits of the present invention of using High Temperature Short Time (HTST) pasteurization, such pasteurization helps to increase the storage stability of the fruit and/or vegetable spread products made by the present method. The storage stability of the resulting fruit and/or vegetable spread product may be further enhanced by the heating and packaging step of the process, which is carried out under substantially sealed conditions to help eliminate product contamination and reduce the possibility of product oxidation (and thus discoloration). Notably, the results of testing fruit and/or vegetable spread products prepared by the method of the present invention show that the shelf life of such products is significantly over 1 year.

Furthermore, the method of the present invention enables the fruit and/or vegetable spread product thus produced to be packaged, preferably in a squeezable tube. Such packaging tends to maintain the fruit and/or vegetable spread product hygienically safe during repeated use and is substantially free of contaminants and discoloration (i.e., reduced contact with air) due to oxidation of the fruit and/or vegetables therein. Such packaging can also eliminate the reliance on cutlery for the use or consumption of fruit and/or vegetable spread products and can make such products more portable.

It is therefore an object of the present invention to make a reduced-calorie, natural, whole-piece fruit and/or vegetable spread product that suffers less loss of the natural flavor of the fruit and/or vegetable contained therein during processing than fruit and/or vegetable spread products made by conventional processes.

It is another object of the present invention to make a reduced-calorie, natural, whole-piece fruit and/or vegetable spread product that suffers less loss of texture of the fruit and/or vegetable contained therein during processing than fruit and/or vegetable spread products made by conventional processes.

It is a further object of the present invention to produce a reduced-calorie, natural, whole fruit and/or vegetable spread product that causes less discoloration of the fruit and/or vegetable contained therein during processing than fruit and/or vegetable spread products produced by conventional processes.

It is yet another object of the present invention to make a reduced-calorie, natural, whole-piece fruit and/or vegetable spread product that is less susceptible to loss of the nutritional content of the fruit and/or vegetable contained therein during processing than fruit and/or vegetable spread products made by conventional processes.

It is yet another object of the present invention to make a reduced-calorie, natural, whole fruit and/or vegetable spread product having a better flavor than fruit and/or vegetable spread products made with conventional processes.

It is a further object of the present invention to make a natural, monolithic fruit and/or vegetable spread product that has less heat than fruit and/or vegetable spread products made with conventional processes.

It is a further object of the present invention to make a reduced-calorie, natural, whole fruit and/or vegetable spread product that contains less sugar than fruit and/or vegetable spread products made with conventional processes.

It is yet another object of the present invention to make a reduced calorie, natural, whole fruit and/or vegetable spread product that contains more dietary fiber than fruit and/or vegetable spread products made with conventional processes.

It is yet another object of the present invention to make a reduced calorie, natural, whole fruit and/or vegetable spread product that can incorporate soluble dietary fiber, such as inulin, into the fruit and/or vegetable spread product without adversely affecting the texture and/or color of the product.

It is yet another object of the present invention to make a reduced-calorie, natural, whole fruit and/or vegetable spread product having a better texture than fruit and/or vegetable spreads made with conventional processes.

It is yet another object of the present invention to make a reduced-calorie, natural, whole fruit and/or vegetable spread product having more natural color than fruit and/or vegetable spreads made with conventional processes.

It is yet another object of the present invention to make a reduced-calorie, natural, whole-piece fruit and/or vegetable spread product having a better nutritional content or value than fruit and/or vegetable spreads made with conventional processes.

It is a further object of the present invention to make a reduced-calorie, natural, whole fruit and/or vegetable spread product having at least comparable storage stability to fruit and/or vegetable spreads made with conventional processes.

Specifically, the invention provides a preparation method of a fruit and/or vegetable product, which comprises the following steps: (a) mixing 5-50% by weight of the total fruit and/or vegetable spread product of a sweetener, 0.5-3% by weight of the total fruit and/or vegetable spread product of a soluble dietary fiber, and 0.5-5% by weight of the total fruit and/or vegetable spread product of a pectin at or below room temperature for a time sufficient to form a slurry; (b) adding whole pieces of fruit and/or vegetables to the slurry; and (c) pasteurizing the fruit and/or vegetable and pulp mixture from step (b) in a swept surface heat exchanger.

In addition, the invention also provides a preparation method of the fruit and/or vegetable spread product, which comprises the following steps: (a) mixing a first portion of the total amount of fruit and/or vegetables, a sweetener in the range of 5 to 50% by weight of the total weight of the fruit and/or vegetable spread product, a soluble dietary fiber in the range of 0.5 to 3% by weight of the total weight of the fruit and/or vegetable spread product, and a pectin in the range of 0.5 to 5% by weight of the total weight of the fruit and/or vegetable spread product at or below room temperature for a time sufficient to form a slurry; (b) adding to the slurry the remainder of the total amount of fruit and/or vegetables; and (c) pasteurizing the fruit and/or vegetable and pulp mixture of step (b) in a swept surface heat exchanger.

In one embodiment, the fruit or vegetable or combination thereof in the above described method is present in an amount of 25 to 75% by weight of the total weight of the fruit and/or vegetable preparation. In another embodiment, the fruit and vegetable are present in combination.

The invention also relates to a fruit spread product and a vegetable spread product, respectively, produced by the above-described method.

Still other objects, features, and advantages of the present invention will become apparent upon reading and understanding the detailed description of the invention.

Detailed Description

The present invention includes a method of making or preparing a reduced-calorie fruit and/or vegetable spread product, wherein said spread product comprises whole pieces of natural fruit and/or vegetables or a combination thereof. According to a first preferred embodiment of the invention, the method comprises a plurality of steps: first, a portion of the total amount of whole fruit and/or vegetables (or combination thereof) in the spread, the soluble dietary fiber containing substance, and the pectin are combined and mixed to form a slurry; then, combining the remaining portion of the total amount of whole fruit and/or vegetables (or combination thereof) and liquid sweetener with the slurry to form a resulting mixture or blend, which is then mixed until a substantially uniform consistency is achieved; finally, the resulting mixture is pasteurized and packaged in product form.

In more detail, the first step of the first preferred embodiment of the present invention comprises combining a portion of a bulk quantity of fruit and/or vegetables or combinations thereof (which are present in the final spread product) with a dietary fiber component and pectin. According to another alternative embodiment, other ingredients such as, and without limitation, glycerol or propylene glycol may optionally be added to the fruit and/or vegetable, dietary fiber and pectin. The combined ingredients are then preferably mixed with a mixer at high speed at room temperature for a period of time sufficient to form a slurry or emulsion. Acceptable Mixers in the first preferred embodiment are high shear liquid Mixers such as those available from BreddoLikwifier (division of American innovations) or from Greerco high Shell Mixers (division of Chemineer Co.). It should be understood that the scope of the invention includes the use of other types of mixers available from other vendors and the use of other mixing methods. It should also be understood that according to another alternative embodiment of the present method, other ingredients may optionally be added to the slurry to provide changes to the flavor, color and/or texture. Such other additional ingredients include, for example and without limitation, spices, acidulants, antioxidants, isoflavins, soy protein, natural flavors and colors, buffers, preservatives, anti-foaming agents, and nutritive carbohydrate sweeteners.

Continuing with the first preferred embodiment, the emulsified slurry is combined with the remaining fruits, vegetables or combinations thereof (i.e., the remainder of the total amount of fruits and/or vegetables in the final spread product) to obtain flavor and combined with a liquid sweetener. The slurry, fruit and/or vegetable and liquid sweetener are then mixed in a mixer for an appropriate time to obtain a mixture or blend having a uniform and desired consistency. During combining and mixing, the temperature of the mixture or blend is maintained at or below room temperature until the blend is heated in a swept-surface heat exchanger (as described below) to help prevent flavor loss and/or color change. Preferably, the mixer is a sweep-surface mixer, such as the mixer available from Groen (i.e., Dover industries co.). However, it should be understood that the scope of the present invention includes the use of other types of mixers available from the same or different vendors.

After the mixture or blend is mixed to a uniform consistency, the mixture is pasteurized by raising and maintaining the temperature of the blend in the range of 165F (74 ℃) to about 225F (108 ℃) for a period of 10 seconds to 10 minutes (i.e., "hold time"), thereby killing any microorganisms that may be present in the blend. The temperature and holding time required will depend on the type of fruit and/or vegetable used in the spread product, and for some fruits and/or vegetables, temperatures and holding times of 95 c and 100 seconds, respectively, are suitable. Generally, a combination of higher temperature and shorter residence time provides satisfactory pasteurization.

According to a first preferred embodiment of the invention, the pasteurization of the blend is carried out in a swept-surface heat exchanger having one or more cylinders of a specific size, by pumping or passing the blend through it. Generally, the exact number and size of the cylinders will depend on the capacity and throughput required for the process. A swept-surface heat exchanger acceptable for the first preferred embodiment includes a single cylinder, six inches in diameter and six feet long. Also included in an acceptable swept-surface heat exchanger is a jacket through which a heat exchange medium, such as low pressure steam or hot water, can flow, causing the blend to be heated in the cylinder. The exact length of the cylinder or holding tube depends on the particular spread product and the combination of temperature and associated residence time necessary to effect pasteurization. Such swept-surface heat exchangers are common in the food industry and are available from vendors such as APV, Cherry Burrel and Alpha-Laval. It is to be understood that the scope of the present invention includes the use of other temperatures, incubation times, apparatus forms and methods for pasteurizing the blend.

After the blend is pasteurized, the resulting spread product (i.e., fruit and/or vegetable spread) is partially cooled to 45 ° f to about 165 ° f. Preferably, partial cooling of the blend is achieved by pumping or passing the blend through a second swept-surface heat exchanger substantially identical to the first swept-surface heat exchanger used to pasteurize the blend described above. However, to cool the blend, the heat exchange medium preferably includes, but is not limited to, cold water, sweet water, or a refrigerant.

After the spread product has been partially cooled or chilled, the spread product is packaged and the package is immediately sealed to minimize direct contact with air and thereby reduce contact with new microorganisms, spores and other forms of possible contaminants. Preferably, the package comprises an extrudable tube which is filled with the partially cooled blend by use of a tube filler. The tube is then further cooled to a refrigerated temperature in order to protect the texture, flavor and color of the fruit spread from damage. It is noteworthy that at lower blend temperatures, packaging or tube filling should be done in a clean room to help prevent contamination of the post-processing. It is also worth noting that the scope of the present invention includes other forms of packaging by using other types of packaging devices.

According to a second preferred embodiment of the invention, substantially similar to the first preferred embodiment, a slurry is prepared with a liquid sweetener, a soluble dietary fiber and pectin; then combining and mixing the slurry with a fruit, vegetable, or combination thereof to impart flavor to form a blend; after combining and mixing, the blend is pasteurized and packaged using a method substantially similar to the first preferred embodiment.

The term "sweetener" as used herein includes any substance capable of imparting a sweet taste to a product. Examples of contemplated sweeteners include, but are not limited to, juice concentrate, white sugar, raw sugar, fructose, glucose, fruit juice, corn syrup, artificial sweeteners including aspartame, sucralose, acesulfame and saccharin, stevia (stevia), licorice root, rice syrup, honey, sugar alcohols, or any combination thereof. According to a preferred embodiment of the present invention, the sweetener is added during processing in an amount of about 5% to about 50% by weight of the fruit spread product. The amount of sweetener used, and the ratio of other ingredients, will vary depending on the particular fruit, vegetable or combination of fruit and vegetable used in the product.

The term "dietary fiber" herein includes any carbohydrate capable of providing filling characteristics to fruit and/or vegetable spread products, including but not limited to inulin and other plant starches and fructo-oligosaccharides. Inulin is a term for water-soluble, heterogeneous blends of fructose polymers widely distributed in nature as plant storage carbohydrates. Fructooligosaccharides are a subclass of inulin and consist of polymers with a Degree of Polymerization (DP) of 10 or less. Fructooligosaccharides acceptable in preferred embodiments include, but are not limited to, beta-2, inulin type 1, irisin, and lycosin. Preferably, the dietary fiber is inulin. Also preferably, the dietary fiber in the fruit spread product is present in an amount of from about 0.5% to about 5% by weight of the final product. The exact amount of dietary fiber used, and the ratio to other ingredients, will vary depending on the particular fruit, vegetable, or combination thereof used in the product.

The term "pectin" herein refers to any substance that can form a colloidal solution in water that gels upon cooling. The pectin may be in powder or liquid form, and may be naturally occurring or modified. According to a preferred embodiment of the invention, the fruit spread product comprises pectin in an amount of about 0.5% to about 3% by weight of the final product. The amount of pectin used, as well as the ratio of other ingredients, will vary depending on the particular fruit, vegetable or combination thereof used in the product. It is noted that in the process of the invention the pectin is uncooked, whereby the pectin is less damaged, whereas if the pectin is cooked, the pectin may be more damaged.

The term "fruit" herein includes any well-known fruit having a desired flavor, including, but not limited to, berry-like fruits, including, but not limited to, apples, oranges, peaches, pears, pineapples, kiwis, apricots, plums, grapes, cherries, mangoes, melons, strawberries, blackberries, blueberries, raspberries, boysenberries (boysenberries), morous and the like.

The term "vegetable" herein includes any well-known vegetable having a desired flavor, including, but not limited to, tomatoes, carrots, beets, squash, spinach, onions, garlic, peppers (including mexican pepper), avocados, and herbs.

The terms "fruit spread", "fruit spread product", "vegetable spread" and "vegetable spread product" herein include, but are not limited to, jams, jellies, preserved fruits, purees, fruit purees, pie fillings, bases for fruit flavored drinks such as "smoothies", ice cream toppings, condiments, fruit toppings and sauces.

Examples

The following examples are merely illustrative of the process of the present invention and the resulting product of the present invention and the invention is not limited thereto.

Example 1 strawberry fruit spread

According to a preferred embodiment of the invention, the following ingredients by weight are combined and mixed together at room temperature with a Breddo Likwifier and a Groen swept-surface mixer to form a slurry:

0.5-5% low ester citrus pectin

0.5-3% of inulin

12-20% white grape juice concentrate with Brix 68

10-20% organic liquid sugar, Brix 72

This slurry was mixed with about 55-70% strawberry until the mixture or blend had a uniform consistency. This mixture is then pumped through a sweep-surface heat exchanger where the mixture is heated and held at 180F-225F for about 2-3 minutes. Next, the mixture is passed through a second swept-surface heat exchanger to partially cool the mixture. Finally, the partially cooled mixture is packaged in an extruded tube package.

Example 2-Raspberry fruit shake flavor

According to a preferred embodiment of the invention, the following ingredients are mixed together at room temperature using a BreddoLikwifier mixer and a Groen swept-surface mixer to form a slurry:

1-5% low ester citrus pectin

1-3% of inulin

15-35% of white grape juice concentrate with Brix 68

15-35% organic liquid sugar, Brix 72

40-65% of raspberry

After the slurry or emulsion is formed, the mixture is pumped through a swept-surface heat exchanger and heated and held at 180F-225F for about 2-3 minutes. Next, the mixture is passed through a second swept-surface heat exchanger to partially cool the mixture to 45F-165F. Finally, the partially cooled mixture is packaged in a suitable package.

While the invention has been described in detail with particular reference to the preferred embodiments thereof, it will be understood that variations and modifications can be effected within the spirit and scope of the invention as described above and as defined in the appended claims. The corresponding structures, materials, acts, and equivalents of all means plus function elements, if any, in the claims below are intended to include any structure, material, or act for performing the function in combination with other claimed elements as specifically claimed.

Claims (24)

1. A method of making a fruit and/or vegetable spread product, comprising the steps of:

(a) mixing 5-50% by weight of the total fruit and/or vegetable spread product of a sweetener, 0.5-3% by weight of the total fruit and/or vegetable spread product of a soluble dietary fiber, and 0.5-5% by weight of the total fruit and/or vegetable spread product of a pectin at or below room temperature for a time sufficient to form a slurry;

(b) adding whole pieces of fruit and/or vegetables to the slurry; and

(c) pasteurizing the mixture of fruit and/or vegetables and pulp obtained in step (b) in a swept surface heat exchanger.

2. The method of claim 1 wherein the fruit or vegetable or combination thereof is present in an amount of from 25 to 75% by weight of the total weight of the fruit and/or vegetable preparation.

3. The method of claim 2, wherein the fruit is selected from one or more of strawberry, blueberry, boysenberry, raspberry, blackberry, cherry, mango, peach, pineapple, plum, kiwi, apricot, grape, apple, citrus, pear, melon, and mulberry.

4. The method of claim 2, wherein the vegetable is selected from one or more of carrot, tomato, beet, onion, garlic, pumpkin, spinach, pepper and avocado.

5. The method of claim 2 wherein the fruit and vegetable are present in combination.

6. The process of claim 1, wherein the pasteurization of step (c) is conducted at 165F-225F.

7. The method of claim 6, wherein the pasteurization of step (c) is maintained for a time period of 10 seconds to 10 minutes.

8. A method of making a fruit and/or vegetable spread product, comprising the steps of:

(a) mixing a first portion of the total amount of whole fruit and/or vegetables, a sweetener in the range of 5 to 50% by weight of the total weight of the fruit and/or vegetable spread product, a soluble dietary fiber in the range of 0.5 to 3% by weight of the total weight of the fruit and/or vegetable spread product, and a pectin in the range of 0.5 to 5% by weight of the total weight of the fruit and/or vegetable spread product at or below room temperature for a time sufficient to form a slurry;

(b) adding to the slurry the remainder of the total amount of whole fruit and/or vegetables; and

(c) pasteurizing the fruit and/or vegetable and pulp mixture of step (b) in a swept surface heat exchanger.

9. The method of claim 8 wherein the fruit or vegetable or combination thereof is present in an amount of from 25 to 75% by weight of the total weight of the fruit and/or vegetable preparation.

10. The method of claim 9, wherein the fruit is selected from one or more of strawberry, blueberry, boysenberry, raspberry, blackberry, cherry, mango, peach, pineapple, plum, kiwi, apricot, grape, apple, citrus, pear, melon, and mulberry.

11. The method of claim 9, wherein the vegetable is selected from one or more of carrot, tomato, beet, onion, garlic, pumpkin, spinach, pepper and avocado.

12. The method of claim 9 wherein the fruit and vegetable are present in combination.

13. The process of claim 8, wherein the pasteurization of step (c) is conducted at 165F-225F.

14. The method of claim 13, wherein the pasteurization of step (c) is maintained for a time period of 10 seconds to 10 minutes.

15. A fruit preparation produced by the method of claim 1.

16. A fruit preparation produced by the method of claim 8.

17. A vegetable product produced by the method of claim 1.

18. A vegetable product produced by the method of claim 8.

19. The method of claim 1, wherein the soluble dietary fiber comprises inulin.

20. The process of claim 1, wherein the process further comprises step (d) adding soy protein to the slurry.

21. The method of claim 1, wherein the method further comprises the step of (d) adding a nutritive carbohydrate sweetener to the slurry.

22. The method of claim 8, wherein the soluble dietary fiber comprises inulin.

23. The process of claim 8, wherein the process further comprises step (d) adding soy protein to the slurry.

24. The method of claim 8, wherein the method further comprises the step of (d) adding a nutritive carbohydrate sweetener to the slurry.