Process for recovery of residual juice from pulp of fruits and vegetables

Claim 1

METHOD OF REMOVING RESIDUAL JUICE RETAINED BY FRUIT PULP AFTER INITIAL SEPARATION OF PULP AND JUICE, COMPRISING: LEACHING THE RESIDUAL JUICE FROM THE PULP WITH WATER IN AN AMOUNT SUFFICIENT TO PRODUCE A RATIO RANGE FROM BETWEEN (A) 1 PART PULP TO 3 PARTS WATER TO (B) 3 PARTS PULP TO 1 PART WATER AND EXTRACT A SUBSTANTIAL AMOUNT OF SAID RESIDUAL JUICE FROM SAID PULP, MAINTAINING A TEMPERATURE OF THE MIXTURE OF PULP, RESIDUAL JUICE AND WATER WITHIN A RANGE OF 40* TO 70*F. TO PREVENT GELATION UPON CONCENTRATION OF THE JUICE AND ALSO TO PREVENT A RAPID INCREASE IN SOLUBILITY OF THE BITTERNESS PRODUCING INGREDIENTS, CENTRIFUGALLY SCREENING THE PULP AND DILUENT JUICE TO SEPARATE THE PULP FRO M THE DILUENT JUICE, AND RECOVERING THE DILUENT JUICE, SAID METHOD BEING PERFORMED ON THE SAME PARTICULAR PORTION OF PULP FOR A TIME NOT EXCEEDING 30 MINUTES.