EP0044747A2
Expired / Lapsed
EP
⏱️ 0.0 years remaining
Process for preparing citrus fruit juice concentrates
Assignee: Procter and Gamble Co
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Filing: 1981-07-22
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Granted: —
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Expires: 2001-07-22
Abstract
Abstract A process for preparing a natural citrus fruit juice concentrate prepared from natura! fruit ingredients is disclosed. The fruit juice concentrate has at least 35% solids including pulp, non-volatile compounds, pectin and volatile compounds. This fruit juice concentrate has at least 65% of the aroma and flavor volatile compounds of the natural juice. The fruit juice concentrate is prepared by separating natural fruit juice into a particulate solids portion (such as pectin or pulp) and a serum portion. The serum portion which comprises 7% to 20% solids and from 80% to 93% water is concentrated by removing essentially pure water. The concentration step can be accomplished by freeze concentration or by sublimation concentration. When sublimation concentration is used, the particular solids do not have to be separated from the serum. Substantially 100% of the non-volatile solids are retained. Moreover, the product is substantially free of oxidative degredation products.
Inventors
- 👤 Rudolf Goffried Karl Strobel
Bibliographic Details
Application Number
—
Jurisdiction
EP
Data Source
google_patents
Last Synchronized
2026-11-04 22:57
CPC Classifications
A; A23; A23L; A23L2/00; A23L2/02; A23L2/08; A23L2/12
Claims Analysis
Total Claims: 15
Claim 1
Independent Claim
154 words
1 . A process of making a natural citrus fruit juice concentrate product characterized by: 1) extracting fruit juice from fruit, said fruit juice comprising a particulate solids portion and a serum portion; 2) passing said juice to a separating zone having an inert atmosphere wherein said particulate solids portion is separated and recovered, thereby forming a serum portion comprising from 7% to 20% non-aqueous compounds and 80% to 93% water, said non-aqueous compounds portion comprising nonvolatile compounds and volatile compounds; 3) passing said serum portion to a concentrating zone wherein, under an inert atmosphere, a concentrated fruit juice is formed, the concentrating zone being either a freeze concentrating zone wherein substantially pure ice crystals are formed and recovered or a sublimation concentration zone wherein substantially pure water vapour is recovered; thereby producing a natural fruit juice concentrate product comprising substantially 100% of said nonvolatile compounds and at least 65% of said volatile compounds.
Claim 2
Dependent Claim
154 words
1 . A process of making a natural citrus fruit juice concentrate product characterized by: 1) extracting fruit juice from fruit, said fruit juice comprising a particulate solids portion and a serum portion; 2) passing said juice to a separating zone having an inert atmosphere wherein said particulate solids portion is separated and recovered, thereby forming a serum portion comprising from 7% to 20% non-aqueous compounds and 80% to 93% water, said non-aqueous compounds portion comprising nonvolatile compounds and volatile compounds; 3) passing said serum portion to a concentrating zone wherein, under an inert atmosphere, a concentrated fruit juice is formed, the concentrating zone being either a freeze concentrating zone wherein substantially pure ice crystals are formed and recovered or a sublimation concentration zone wherein substantially pure water vapour is recovered; thereby producing a natural fruit juice concentrate product comprising substantially 100% of said nonvolatile compounds and at least 65% of said volatile compounds.
Claim 3
Dependent Claim
39 words
A process according to Claim 1 characterized in that the concentration zone is a freeze concentration zone and wherein the concentrated fruit juice of step 3 comprises from 30% to 60% non-aqueous compounds and from 40% to 70% water.
Claim 4
Dependent Claim
67 words
A process according to Claim 2 characterized by pasteurizing the concentrated fruit juice of step 3 by heating in a closed system to a temperature in the range from 80°C to 95°C for from 3 to 15 seconds whereby micro-organisms and enzymes present are substantially inactivated, and recombining the pasteurized concentrated fruit juice with from 9% to 20% (V/V) of the particulate solids separated in step 2.
Claim 5
Dependent Claim
74 words
A process according to Claim 2 characterized by pasteurizing the fruit juice of step 1, prior to separation in step 2, by heating in a closed system to a temperature in the range from 80°C to 95°C for from 3 to 15 seconds whereby micro- organisms and enzymes are substantially inactivated and recombining the concentrated fruit juice of step 3 with from 7% to 20% (V/V) of the particulate solids separated in step 2.
Claim 6
Dependent Claim
42 words
A process according to Claim 3 or 4 characterized in that the particulate solids separated in step 2 are pasteurized by heating in a closed system to a temperature in the range from 80°C to 95°C for from 3 to 15 seconds.
Claim 7
Dependent Claim
68 words
A process according to Claim 1 characterized by recombining the concentrated fruit juice of step 3 with from 9% to 20% (V/V) of the particulate solids separated in step 2 and thereafter pasteurizing the recombined concentrated fruit juice by heating to a temperature in the range from 80°C to 95°C for from 3 to 15 seconds in a closed system whereby micro-organisms and enzymes present are substantially inactivated.
Claim 8
Dependent Claim
40 words
A process according to any of Claims 1 to 6 characterized in that the separation . step 2 is performed by centrifuging with a high speed centrifuge, the juice entering the separation step 2 preferably having a temperature below 30°C.
Claim 9
Dependent Claim
44 words
A process according to Claim 1 characterized in that the initial temperature of said sublimation concentration zone is below the eutectic temperature of the serum and wherein the concentrated fruit juice comprises from 30% to 87% non-aqueous compounds and from 13% to 70% water.
Claim 10
Dependent Claim
84 words
9: A process according to Claim 1 characterized by passing the serum portion to the freeze concentrating zone whereby a concentrated fruit serum is formed comprising from 30% to 40% non-aqueous compounds and from 60% to 70% water and thereafter passing the concentrated fruit serum to the sublimation concentration zone wherein the initial temperature thereof is beJow the eutectic temperature of said concentrated serum whereby a concentrated fruit juice is formed comprising from 60 % to 87% solids and from 13% to 40% water.
Claim 11
Dependent Claim
35 words
A process according to Claim 8 or 9 characterized in that the concentrated fruit juice of step 3 is recombined with from 9% to 20% (V/V) of the particulate solids portion separated in step 2.
Claim 12
Dependent Claim
45 words
A process according to any of Claims 8 to 10 characterized by pasteurizing the fruit juice of step 1 or the concentrated fruit juice of step 3 at a temperature of from 80°C to 95°C for from 3 to 15 seconds in a closed system.
Claim 13
Dependent Claim
85 words
A process for making a natural citrus fruit juice concentrate product characterized by: (1) extracting juice from fruit, said fruit juice comprising a particulate solids portion and a serum portion comprising non-volatile and volatile compounds; (2) passing said juice to a sublimation concentrating zone wherein substantially pure water is removed; thereby producing a natural fruit juice concentrate product comprising substantially 100% of said non-volatile compounds, at least 65% of said volatile compounds and substantially 100% of the particulate solids originally present in the fruit juice.
Claim 14
Dependent Claim
85 words
A process for making a natural citrus fruit juice concentrate product characterized by: (1) extracting juice from fruit, said fruit juice comprising a particulate solids portion and a serum portion comprising non-volatile and volatile compounds; (2) passing said juice to a sublimation concentrating zone wherein substantially pure water is removed; thereby producing a natural fruit juice concentrate product comprising substantially 100% of said non-volatile compounds, at least 65% of said volatile compounds and substantially 100% of the particulate solids originally present in the fruit juice.
Claim 15
Dependent Claim
82 words
A process for making a natural orange juice concentrate product from oranges according to any of Claims 1 to 12 characterized in that at least 0.1% of said volatile compounds is ethyl butyrate and the proportion of ethyl butyrate to limonene is in the range from .0015:1 to 0.6:1, the amounts and proportions of said volatile compounds being determined by a gas chromatographic analysis of the headspace volatiles released from a sample of orange juice, said sample having a temperature of 40°C.
References Cited (Backward Citations)
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