AU2004100636A4

AU2004100636A4 - Condensed neutralized fruit juice and cream

Info

Publication number: AU2004100636A4
Application number: AU2004100636A
Authority: AU
Inventors: Yaghoub Sayad-Yaghoubi
Original assignee: Individual
Current assignee: Individual
Priority date: 2004-08-04
Filing date: 2004-08-04
Publication date: 2004-09-02
Anticipated expiration: 2012-08-04

Description

AUSTRALIA

Patents Act 1990 COMPLETE SPECIFICATION INNOVATION PATENT CONDENSED NEUTRALIZED FRUIT JUICE AND

CREAM

The following statement is a full description of this invention, including the best method of performing it known to me: CONDENSED NEUTRALIZED FRUIT JUICE AND CREAM For thousands of years, fruit such as grapes, apples, berries, etc are used as fresh table fruit, dried fruit and wine. The wine made from these fruit in particular grape wine is a familiar term in literature of different nations and has been discussed more than any other beverage known to mankind. Each year, a major part of the grapes is used to produce wine. Wine carries energy and healing properties of the fruit but it also has some disadvantages. Wine contains acids and toxic alcohol methanol) which could be harmful when used at higher doses.

Wine consumption is restricted and forbidden for children and some of the adults due to medical or cultural reasons. Therefore, a large portion of people are not able to enjoy the grapes and other fruit advantageous properties when the fresh fruit is not available.

Medical research suggests that natural antioxidants in grapes are found to act as potential cancer preventative agents and help to eliminate cholesterol from the blood. In addition to these ingredients the contained energy in the grapes is in the form of reducing sugars; glucose and fructose. These are naturally occurring and simple sugars which are easily converted to energy and helping nervous system. To preserve these ingredients and avoid the problems introduced by alcohol and acids in wine, research was carried out at Progress Systems Engineering (PSE).

At PSE, the research was targeted to reduce the acid content of grape and other fruit juice and avoid alcohol formation and degradation of the juice ingredients. The results of the research were used to develop a product which is readily useable. To develop the product, the juice was neutralized, filtered, condensed and thermo-mechanically treated. The obtained condensate and creamy product was sweet, aromatic, and delicious.

The main acid in the grape juice is tartaric acid and the other acids are also present based on the juice history. Potassium, Calcium and magnesium ions combine readily with the acids and form tartrate, malate, lactate, and acetate. Then crystals of these materials precipitate out of the neutralized juice. At PSE, to neutralize the acids carbonates of K, Ca and Mg were tried. Finally, the most effective carbonate was selected for the product development. The selected carbonate is traditionally used in food and medical products.

Precipitation of the crystals from the neutralized juice is slow and can continue for a long time. To enhance the crystallization process and to speed up extraction of the solids different techniques including; seeding, cooling and flocculation were tried. To filter the neutralized juice and separate the product of the neutralization process, different filtration techniques were used. The techniques included: 1- using paper and cloth filters in combination of diatomic soil and sand.

2- using pressurized metallic or ceramic filters.

3- holding the neutralized juice in containers made from different material Finally a filtration technique was chosen. The chosen technique is capable to filter the neutralized juice to a completely clear solution with no observable solid particles.

To condense the filtered solution, the solution was heated to remove the water. After removal of the water, the condensed product was cooled, stirred and placed in refrigerator. Then, the product was treated to develop a soft and creamy texture.

Some samples of the product were stored in the refrigerator at 3-12 0 C and some in the room temperature. After more than two years storage, the product did not show any change in the taste, colour, and smell indicating long term stability of the product.

The product contains grape ingredients except acids, water and enzymes. This product is a source of natural energy and antioxidants and can be used in dietary applications without any restriction. Due to the high energy content, it can be used as a food supplement in cold climate.

Claims

1- Neutralization of fruit juice (grapes, apples, berries, etc.) by any of K, Ca and Mg carbonate to remove more than 80% of the acids contained in the juice.

2- Filtration of the neutralized juice (in item 1 of this claim) to obtain a filtered solution using any of the following techniques: a. paper and cloth filters in combination of diatomic soil and sand b. pressurized metallic or ceramic filters c. Holding the neutralized juice in ceramic containers

3- Heating the obtained solution (in item 2 of this claim) to evaporate more than 80% of its water content to obtain a condensed phase.

4- Any kind of treatment of the condensed phase (in item 3 of this claim) to obtain a creamy texture product. Addition of any ingredient to change any aspects of the condensed phase (in item 3 of this claim) and/or the product (in item 4 of this claim) including colour, aroma, taste, appearance etc.