1. A method of food infusion with an infusion solution, comprising the steps of:! a) preparing these foods for infusion and! b) infusing said food products with an infusion solution containing soluble fibers other than inulin, wherein the concentration of said infusion solution is maintained from about 30 to about 60 ° Brix； and! c) maintaining the specified solution for infusion at a constant temperature of from about 45 to about 50 ° F. ! 2. The method according to claim 1, wherein said soluble fibers are in liquid form. ! 3. The method according to claim 1, wherein said soluble fibers are in solid form. ! 4. The method according to claim 1, further comprising the step of:! d) pressure changes for said food products in said infusion solution over a period of time. ! 5. The method according to claim 4, further comprising the step of:! e) separating said food from said infusion solution. ! 6. The method according to claim 5, further comprising the step of:! f) vacuum-frying these infused foods. ! 7. The method according to claim 6, further comprising the step of:! g) adding seasonings to the specified food products. ! 8. The method according to claim 6, further comprising the step of:! h) packaging specified food products for delivery to consumers. ! 9. The method according to claim 1, wherein said food products include fruits or vegetables. ! 10. The method according to claim 1, wherein said food products are fresh products. ! 11. The method according to claim 1, wherein said preparation in step a) comprises peeling, core removal, pitting, cutting into segments and slicing said food products. ! 12. The method according to claim 1, in which1. Способ инфузии продуктов питания раствором для инфузии, включающий этапы: ! a) подготовки указанных продуктов питания к инфузии и ! b) инфузии указанных продуктов питания раствором для инфузии, содержащим растворимые волокна, отличные от инулина, при этом концентрацию указанного раствора для инфузии поддерживают от около 30 д
