Method of making a carambola beverage

Details Method of making a carambola beverage Method of making a carambola beverage

1998-03-31

1999-07-27

Weier, Anthony J.

Food or edible material: processes, compositions, and products

Processes

Separating a starting material into plural different...

426599, A23L 128, A23L 200

Patent

active

059286989

ABSTRACT:
The present invention is a method for producing a liquid material which has as its major constituent edible nutritional components derived from fruit of the oxalidaceae family, particularly averrhoa carambola which includes the steps of extracting liquid constituents of carambola fruit from contact with solid constituents of the fruit and subjecting the separated juices to additional post extraction processes. The carambola fruit from which the liquid constituents are extracted includes central or edible fruit portions and surrounding tough rind-like outer skin material which is integrally attached to the edible fruit portions. The extraction procedure is generally accomplished by macerating a quantity of carambola fruit material in a mixing vessel for an interval sufficient to produce a slurry which contains the liquid constituents or juices as well as solid material derived from the carambola fruit which includes both the edible fruit solids and tough rind-like outer skin. The liquid constituents are then separated from the solid material and subjected to the additional post separation processing.

REFERENCES:
Database Abstract (Dialog). WPI Acc No.: 97-236563/199722 for CN 1099234. Invenors: Dong et al, Mar. 1995.
Database Abstract. AN: 78(05):H0599 FSTA for Indian Food Packer, 31 (3) pp. 38-46, 1977.
Beverages, Time-Life Books/Alexandria Virginia, 1983.
Grolier Incorporated, The Encyclopedia Americana International Edition, 1994, p. 616.
Wendy B. Zomlefer, Guide to Flowering Plant Families, 1994, pp. 136-139.

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