Sequential extraction process

Abstract

The specification provides methods for extracting proanthocyanidins, especially from firm fruit such as cranberries, through a sequential extraction procedure, and producing infused fruit products.

1 - 22 . (canceled) 
     
     
         23 . A method for processing proanthocyanidin-containing fruit, the method comprising:
 treating the proanthocyanidin-containing fruit in a first extraction in a tank by bathing the fruit in a first extraction liquid, wherein the first extraction is performed at a temperature of about 75° F. or less;   collecting the first extraction liquid to thereby provide a juice extract and once-extracted fruit;   treating the once-extracted fruit in a second extraction in a tank by bathing the fruit in a second extraction liquid, wherein the second extraction is performed at a temperature of at least about 90° F. for at least 30 minutes; and   collecting the second extraction liquid to thereby provide a proanthocyanidin-containing extract and twice-extracted fruit.   
     
     
         24 . The method of  claim 23 , wherein the second extraction is performed for about 90 minutes to about 150 minutes. 
     
     
         25 . The method of  claim 23 , wherein the first extraction is performed at a temperature of less than 70° F. 
     
     
         26 . The method of  claim 23 , wherein the second extraction is performed at a temperature of at least about 115° F. 
     
     
         27 . The method of  claim 23 , wherein the second extraction is performed at a temperature of about 110° F. to about 210° F. 
     
     
         28 . The method of  claim 23 , wherein the second extraction extracts at least 10% of the soluble solids that were present in the once-extracted fruit. 
     
     
         29 . The method of  claim 23 , further comprising treating the once-extracted fruit with pectinase enzymes. 
     
     
         30 . The method of  claim 23 , wherein the first extraction liquid is free of added pectinase enzymes. 
     
     
         31 . The method of  claim 23 , wherein the second extraction liquid is free of added pectinase enzymes. 
     
     
         32 . The method of  claim 23 , wherein the fruit is a proanthocyanidin-containing cranberry. 
     
     
         33 . The method of  claim 23 , further comprising infusing the twice-extracted fruit with an infusion liquid to thereby produce an infused fruit. 
     
     
         34 . The method of  claim 33 , wherein infusing comprises treating the twice-extracted fruit with the infusion liquid by advancing the fruit along a path while flowing the infusion liquid countercurrently to the advancing fruit. 
     
     
         35 . The method of  claim 34 , wherein infusing is performed in a countercurrent apparatus. 
     
     
         36 . The method of  claim 33 , wherein infusing is performed in a tank. 
     
     
         37 . The method of  claim 33 , further comprising formulating the infusion liquid to have a level of inherent soluble fruit component equal to or greater than the level in the twice-extracted fruit. 
     
     
         38 . The method of  claim 33 , wherein about 94 to 99% of soluble solids have been extracted from the twice-extracted fruit as compared to the fruit prior to processing. 
     
     
         39 . The method of  claim 33 , wherein the infusion liquid is about 50° to about 80° Brix. 
     
     
         40 . The method of  claim 33 , wherein the fruit is infused to about 40° to 60° Brix. 
     
     
         41 . The method of  claim 33 , further comprising drying the infused fruit to remove water. 
     
     
         42 . The method of  claim 33 , further comprising drying the infused fruit to at least about 76° Brix. 
     
     
         43 . A method for processing proanthocyanidin-containing fruit, the method comprising:
 treating the proanthocyanidin-containing fruit in a first extraction by advancing the fruit along a path while flowing a first extraction liquid countercurrently to the advancing fruit, wherein the first extraction is performed at a temperature of about 75° F. or less, to thereby provide a once-extracted fruit and a juice extract;   treating the once-extracted fruit in a second extraction in a tank by bathing the fruit in a second extraction liquid, wherein the second extraction is performed at a temperature of at least about 90° F.; and   collecting the second extraction liquid to thereby provide a proanthocyanidin-containing extract and twice-extracted fruit.   
     
     
         44 . The method of  claim 43 , wherein the first extraction is performed in a countercurrent apparatus. 
     
     
         45 . The method of  claim 43 , wherein the second extraction is performed for about 30 minutes. 
     
     
         46 . The method of  claim 43 , wherein the second extraction is performed for about 90 minutes to about 150 minutes. 
     
     
         47 . The method of  claim 43 , wherein the first extraction is performed at a temperature of less than 70° F. 
     
     
         48 . The method of  claim 43 , wherein the second extraction is performed at a temperature of at least about 115° F. 
     
     
         49 . The method of  claim 43 , wherein the second extraction is performed at a temperature of about 110° F. to about 210° F. 
     
     
         50 . The method of  claim 43 , wherein the second extraction extracts at least 10% of the soluble solids that were present in the once-extracted fruit. 
     
     
         51 . The method of  claim 43 , further comprising treating the once-extracted fruit with pectinase enzymes. 
     
     
         52 . The method of  claim 43 , wherein the first extraction liquid is free of added pectinase enzymes. 
     
     
         53 . The method of  claim 43 , wherein the second extraction liquid is free of added pectinase enzymes. 
     
     
         54 . The method of  claim 43 , wherein the fruit is a proanthocyanidin-containing cranberry. 
     
     
         55 . The method of  claim 43 , further comprising infusing the twice-extracted fruit with an infusion liquid to thereby produce an infused fruit. 
     
     
         56 . The method of  claim 55 , wherein infusing comprises treating the twice-extracted fruit with the infusion liquid by advancing the fruit along a path while flowing the infusion liquid countercurrently to the advancing fruit. 
     
     
         57 . The method of  claim 56 , wherein infusing is performed in a countercurrent apparatus. 
     
     
         58 . The method of  claim 55 , wherein infusing is performed in a tank. 
     
     
         59 . The method of  claim 55 , further comprising formulating the infusion liquid to have a level of inherent soluble fruit component equal to or greater than the level in the twice-extracted fruit. 
     
     
         60 . The method of  claim 55 , wherein about 94 to 99% of soluble solids have been extracted from the twice-extracted fruit as compared to the fruit prior to processing. 
     
     
         61 . The method of  claim 55 , wherein the infusion liquid is about 50° to about 80° Brix. 
     
     
         62 . The method of  claim 55 , wherein the fruit is infused to about 40° to 60° Brix. 
     
     
         63 . The method of  claim 55 , further comprising drying the infused fruit to remove water. 
     
     
         64 . The method of  claim 55 , further comprising drying the infused fruit to at least about 76° Brix. 
     
     
         65 . A method for processing proanthocyanidin-containing fruit, the method comprising:
 treating the proanthocyanidin-containing fruit in a first extraction in a tank by bathing the fruit in a first extraction liquid, wherein the first extraction is performed at a temperature of about 75° F. or less;   collecting the first extraction liquid to thereby provide a juice extract and once-extracted fruit; and   treating the once-extracted fruit in a second extraction by advancing the fruit along a path while flowing a second extraction liquid countercurrently to the advancing fruit, wherein the second extraction is performed at a temperature of at least about 90° F., to thereby provide a proanthocyanidin-containing extract and twice-extracted fruit.   
     
     
         66 . The method of  claim 65 , wherein the second extraction is performed in a countercurrent apparatus. 
     
     
         67 . The method of  claim 65 , wherein the second extraction is performed for about 30 minutes. 
     
     
         68 . The method of  claim 65 , wherein the second extraction is performed for about 90 minutes to about 150 minutes. 
     
     
         69 . The method of  claim 65 , wherein the first extraction is performed at a temperature of less than 70° F. 
     
     
         70 . The method of  claim 65 , wherein the second extraction is performed at a temperature of at least about 115° F. 
     
     
         71 . The method of  claim 65 , wherein the second extraction is performed at a temperature of about 110° F. to about 210° F. 
     
     
         72 . The method of  claim 65 , wherein the second extraction extracts at least 10% of the soluble solids that were present in the once-extracted fruit. 
     
     
         73 . The method of  claim 65 , further comprising treating the once-extracted fruit with pectinase enzymes. 
     
     
         74 . The method of  claim 65 , wherein the first extraction liquid is free of added pectinase enzymes. 
     
     
         75 . The method of  claim 65 , wherein the second extraction liquid is free of added pectinase enzymes. 
     
     
         76 . The method of  claim 65 , wherein the fruit is a proanthocyanidin-containing cranberry. 
     
     
         77 . The method of  claim 65 , further comprising infusing the twice-extracted fruit with an infusion liquid to thereby produce an infused fruit. 
     
     
         78 . The method of  claim 77 , wherein infusing comprises treating the twice-extracted fruit with the infusion liquid by advancing the fruit along a path while flowing the infusion liquid countercurrently to the advancing fruit. 
     
     
         79 . The method of  claim 78 , wherein infusing is performed in a countercurrent apparatus. 
     
     
         80 . The method of  claim 77 , wherein infusing is performed in a tank. 
     
     
         81 . The method of  claim 77 , further comprising formulating the infusion liquid to have a level of inherent soluble fruit component equal to or greater than the level in the twice-extracted fruit. 
     
     
         82 . The method of  claim 77 , wherein about 94 to 99% of soluble solids have been extracted from the twice-extracted fruit as compared to the fruit prior to processing. 
     
     
         83 . The method of  claim 77 , wherein the infusion liquid is about 50° to about 80° Brix. 
     
     
         84 . The method of  claim 77 , wherein the fruit is infused to about 40° to 60° Brix. 
     
     
         85 . The method of  claim 77 , further comprising drying the infused fruit to remove water. 
     
     
         86 . The method of  claim 77 , further comprising drying the infused fruit to at least about 76° Brix.