CPC A23G 3/48 (2013.01) [A23B 7/00 (2013.01); A23B 7/01 (2013.01); A23B 7/012 (2013.01); A23G 3/34 (2013.01); A23G 3/364 (2013.01); A23G 3/42 (2013.01); A23L 3/01 (2013.01); A23L 3/015 (2013.01); A23L 3/0155 (2013.01); A23L 19/07 (2016.08); A23L 19/09 (2016.08); A23L 25/00 (2016.08); A23L 29/035 (2016.08); A23L 29/06 (2016.08); A23L 29/231 (2016.08); A23L 29/238 (2016.08); A23L 29/256 (2016.08); A23L 29/272 (2016.08); A23V 2002/00 (2013.01); A23V 2200/02 (2013.01); A23V 2200/044 (2013.01); A23V 2200/15 (2013.01); A23V 2250/022 (2013.01); A23V 2250/032 (2013.01); A23V 2250/036 (2013.01); A23V 2250/042 (2013.01); A23V 2250/044 (2013.01); A23V 2250/056 (2013.01); A23V 2250/5024 (2013.01); A23V 2250/5054 (2013.01); A23V 2250/5072 (2013.01); A23V 2300/24 (2013.01)] | 17 Claims |
1. A method of preparing a confectionary product comprising the steps of:
preparing a plant-based material comprising a fruit pulp, a fruit puree, a fruit juice, a vegetable puree, a vegetable pulp, or a combination thereof;
combining the plant-based material with a hydrocolloid selected from low-methoxyl pectin, agar, or a combination thereof in an amount of from about 2 wt. % to about 12 wt. % and a calcium ion source to form a combined composition;
subjecting the combined composition to electromagnetic radiation for a period of from about 5 seconds to about 10 minutes sufficient to sterilize the plant-based material; and
transferring the combined composition into a single or multiple serve package by an aseptic packaging process to provide a confectionary product in gel form, wherein the confectionary product comprises active pectin methyl esterase and has a pH of less than 4.5.
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