Process for making concentrated low calorie fruit juice

Details Process for making concentrated low calorie fruit juice Process for making concentrated low calorie fruit juice

1990-02-13

1990-11-20

Cintins, Marianne

Food or edible material: processes, compositions, and products

Fermentation processes

Of plant or plant derived material

426 62, 426387, 426599, A23L 202

Patent

active

049718134

ABSTRACT:
This invention relates to an efficient process for separating and recovering aroma and flavor volatiles from fruit or vegetable juices and for lowering the amount of sugar in juices. The process involves removing the aroma/flavor volatiles from juice by forming a microaerosol by spraying juice at a temperture of from 45.degree. C. to 110.degree. C. through a nozzle having a diameter of about 100 microns to 1200 microns at a velocity of 100 m/sec. to 250 m/sec. and into a vacuum chamber at 5 mm to 200 mm Hg and at temperatures of from 10.degree. C. to about 55.degree. C. and then treating the recovered juice fraction with a yeast. The alcohol formed during this fermentation reaction is removed by distillation, preferably by the same aerosolization process as the volatiles are removed. The aroma and flavor volatiles are returned to the juice to provide a good tasting low calorie fruit juice.

REFERENCES:
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patent: 4374865 (1983-02-01), Strobel
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patent: 4561941 (1985-12-01), Dinnage et al.
Food Engineering, "Cloud Stable Vegetable Puree with New Enzymes", 7/87, pp. 39-40.
Rohm tech., Inc. Product Bulletin #134,6/87.
J. Agric Food Chem., vol. 26, No. 2, 1978, Ahmed et al., "Effect of Selected Oil and Essence Volatile Components on Flavor Quality of Lumpout Orange Juice".

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