Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact... – Treating liquid material
Patent
1992-02-13
1993-04-13
Paden, Carolyn
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
Treating liquid material
426599, A23L 206
Patent
active
052021424
DESCRIPTION:
BRIEF SUMMARY
FIELD OF THE INVENTION
The invention relates to a process for producing cloudy juice with stable cloudiness from plant products for the production of beverages by addition of filter residue, particularly retentate from a crossflow filtration of raw juice extracted from plant products.
As plant raw material for the extraction of these juices fruit, berries, grapes, citrus fruits and vegetables are particularly suitable.
DESCRIPTION OF THE PRIOR ART
The known processes of this kind are mainly used to produce cold sterilized, cloudy juices by membrane filtration. In this case a clear juice necessarily results as an intermediate product. Such processes represent an interesting possibility for utilizing the retentate that results from fruit juice clarification by ultrafiltration or microfiltration. The juice that is to be made cloudy and the retentate that is to be added can, but does not have to, originate from the same product. With citrus fruits, for example, using retentate from membrane filtration as a clouding agent is known.
Further the cold sterilized production of cloudy fruit juice, particularly orange juice is generally known. Here the cold sterilization takes place by ultrafiltration and a possible concentration by reverse osmosis. The retentate (pulp) from the ultrafiltration is pasteurized, for example, and is added to the permeate from the ultrafiltration or to the concentrate from the reverse osmosis.
What is disadvantageous in these known processes is that the retentate added to the clear juice to make it cloudy sediments again relatively quickly. This sedimenting is even observed, when the original juice before the membrane filtration had sufficiently stable cloudiness. This problem is particularly critical in the use of the known processes for fruit juices, since such juices, in contrast to citrus fruit juices, are practically not accepted on the market. The reason for this is that naturally cloudy fruit juices have largely stable cloudiness and the consumer has become accustomed to these juices. In contrast, having to shake citrus fruit juices before use is not offensive.
SUMMARY OF THE INVENTION
The object of the invention is to increase the cloudiness stability of cloudy juice and to prevent the sedimenting of the clouding agents that are added to the juice.
According to the invention, this object is attained by subjecting the filter residue to at least one crushing and by mixing it with at least one stabilizing agent.
Further configurations and advantageous further developments of the process according to the invention can be taken from the claims.
BRIEF DESCRIPTION OF THE DRAWINGS
The invention is explained in greater detail in the description that follows and the diagrammatic drawing that represents two embodiments. There are shown in:
FIG. 1, a diagram of the process according to the invention for the production of cloudy juice with stable cloudiness from clear juice and
FIG. 2, another embodiment of the process for the production of cloudy juices with stable cloudiness that are practically cold sterilized.
DESCRIPTION OF THE PREFERRED EMBODIMENTS
As FIG. 1 shows, the raw juice extracted from fruit, berries, grapes, citrus fruits or vegetables is fed by pipe 1 to ultrafiltration unit 2. In ultrafiltration unit 2 a cold sterilization of the raw juice takes place. In addition other crossflow membrane processes can be used, however advantageously ultrafiltration or microfiltration with safety microfiltration (filter cartridges connected downstream. Further it is possible to use the process of sterile layer filtration, possibly with safety microfiltration connected downstream for the cold sterilization.
The permeate of ultrafiltration unit 2 is fed as cold sterilized clear juice by pipe 3 into mixing device 4. In mixing device 4, which can consist of a static mixer for example, filter residues, preferably the retentate from ultrafiltration unit 2, are fed into the clear juice by pipe 5, to obtain the desired clouding of the clear juice. Also filter residues from other filtrati
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Merson 1968 Food Technology 22:631.
Koseogler 1990 Food Technology Dec. issue, pp. 90-97.
Bucher - Guyer AG
Jaskiewicz Edmund M.
Paden Carolyn
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