AU2004200406A1 - Apparatus and Method for Producing a Fruit Product - Google Patents

Description

Apparatus and Method for Producing a Homogenised Fruit Product Field of the Invention This invention is directed to an apparatus and a method to produce a homogenised fruit product and is particularly directed to an apparatus and a method to provide a frozen or cold fruit puree.

Background Art It is well-known to puree or homogenise a fruit into a creamy consistency which can be sold in tubs or containers. Applesauce is an example of this type of product. However, to ensure that the fruit product does not spoil, great care must be taken if the fruit puree is to be presented at room temperature. Typically, the container has to be airtight and the fruit sauce needs to be pasteurised or otherwise treated to stop spoilage.

It is also known to provide a frozen fruit product and particularly a frozen 100% fruit "ice cream" which is made of 100% fruit but which has an ice cream type consistency. This product is usually made by subjecting the fruit a mango) to a brush finisher which removes the skin of the fruit and also turns the fruit flesh into a semi-liquid. The semi-liquid fruit flesh is then frozen. The frozen flesh is then homogenised by using a homogenising apparatus which comprises a rotating scraper blade, this type of apparatus being known. The scraper blade works best when the fruit flesh is frozen and this is why the product is initially frozen prior to being homogenised. The brush finisher does not homogenise the fruit product to a desirable consistency. Once the frozen flesh has been homogenised, it is placed in containers and the containers are refrozen and stored. When required, a container is removed from the freezer and left at ambient temperature for a few minutes and the product is then consumed.

Unfortunately, it is found that the final product is not very appetising or desirable as it gives a very icy product containing larger ice crystals and sometimes the final product separates into a liquid portion and a solid portion which is quite unappetising.

This is especially the case when attempting to provide a homogenised mango fruit product.

Thus, there would be an advantage if it were possible to provide a homogenised frozen or cold fruit product which could be kept in a frozen state for a long period of time but when thawed would provide an appetising and pleasing product.

It will be clearly understood that, if a prior art publication is referred to herein, this reference does not constitute an admission that the publication forms part of the common general knowledge in the art in Australia or in any other country.

Object of the Invention It is an object of the invention to provide a method and an apparatus to provide a frozen fruit product that may overcome at least some of the abovementioned disadvantages or provide the consumer with a useful or commercial choice.

In one form, the invention resides in a method for providing a homogenised fruit product, the method comprising removing whole pieces of fruit flesh from the fruit, freezing a plurality of the pieces together to form a frozen body, and homogenising the frozen body to provide a homogenised fruit product.

The homogenised fruit product can be refrozen and stored for a long period of time.

It is found that when the frozen homogenised fruit product is thawed it provides a product having a desirable quality and consistency and provides an appetising and pleasing product.

While not wishing to be bound by theory, it appears that the desirable qualities of the final product occurs if the fruit is initially cut into pieces and frozen followed by homogenisation and, in most cases refreezing, as opposed to initially mashing the fruit pieces into a semi liquid form which occurs when a brush finisher is used.

It is found that the final product can have a shelf life of up to 24 months at -18' Centigrade (this will depend on the type of fruit, but mangos and particularly the Kensington Pride variety of mangos can have this shelf life).

It is found that the final product has a low microbiological count.

The method is particularly suitable for use with mangos and in particular the Kensington Pride variety of mangos is preferred. However, other varieties of mangos and particularly those that are close to Kensington Pride or crossed with Kensington Pride should be suitable.

It is preferred that the final product is 100% pure fruit or substantially 100% pure fruit, and it appears that the method according to the invention allows a 100% or substantially 100% fruit product to be processed in the particular manner to provide a desirable product without requiring addition of or excessive addition of additives such as emulsifiers, preservatives and the like.

The method may be used on a single fruit, or a mixture of different types of fruits.

The homogenised product may be manufactured using a particular type of apparatus. The apparatus may comprise a slicing means to remove whole pieces of fruit flesh, a collection means to collect multiple pieces of fruit flesh into a collection container, and homogenising means to homogenise frozen bodies of fruit flesh, and optionally a filling means to allow containers to be filled with the homogenised product.

Suitably, the collection container is frozen to freeze the multiple pieces of fruit flesh prior to homogenisation.

Suitably, the containers containing the final product are frozen prior to use.

The slicing means may comprise a pair of rotating disks which are spaced apart and which cut a side portion (also called cheek portion) of the fruit (for instance a mango).

Suitably, the collection container comprises flexible tubing that is configured and dimensioned to enable easy homogenisation of the frozen product.

Suitably, the homogenising means comprises a rotor mounted to a shaft, the rotor being provided with cutting blades to homogenise the frozen fruit pieces.

Suitably, the filling means comprises a volumetric filling machine.

The process may be a continuous process.

Brief Description of the Drawings An embodiment of the invention will be described with reference to the following drawings in which: Figure 1. Illustrates the slicing means of the apparatus from one side.

Figure 2. Illustrates the slicing means of the apparatus from the other side.

Figure 3. Illustrates part of the apparatus where the fruit pieces are collected into the collection container.

Figure 4. Illustrates the homogenising machine containing a vertical hopper and a horizontal rotor.

Figure 5. Illustrates the homogenising machine with the horizontal rotor housing removed to expose the horizontal rotor.

Figure 6. Illustrates the horizontal rotor which homogenises the frozen fruit pieces.

Figure 7. Illustrates part of a volumetric filling apparatus.

Best Mode The invention will be described with reference to mangos as being the fruit of choice but it should be appreciated that no particular limitation is meant thereby.

Referring to the illustrations and initially to figures one and two, there is illustrated a slicing means which slices two side cheeks off the mango. Specifically, the slicing means is provided with a protective surround cage 10. Inside cage 10 is a pair of spaced apart rotating cutting disks 11, 12. These disks or blades are approximately 260 millimetres in diameter, approximately 25 millimetres apart and rotate at approximately 1400 rpm. A mango is fed between the spaced apart blades and this causes a side cheek to be cut off each side of the mango. Typically, the mango is initially gripped by the blades and lifted from the lower entry point 13 to a top nylon stop guide 14 and at this stage the cheeks are removed from the mango typically by the force of the next mango being lifted by the blades). The mango seed passes between the blades and into a collection bin (not illustrated).

The cutaway cheeks (still containing the mango skin) are removed from the slicing means and pass onto table 15 illustrated in figure three. At this stage, an operator physically scoops the mango flesh from the cheek. The remainder of the cheek (containing the mango skin) is placed into a side trough 16 which ultimately drops the cheek onto a conveyor 17 and into a disposal bin (not illustrated). The flesh is placed into a chute 18. Chute 18 is provided with a manual pushing stick 19 which occasionally (and particularly when the chute is relatively full) is used to push the mango flesh towards outlet 20. Outlet 20 communicates with a cylindrical collar 21. A flexible tubular plastic bag (not illustrated) has an open at the end which is attached about collar 21 and the mango flesh is pushed through outlet 20 into the tubular plastic bag until the bag is full. The flexible tubular plastic bag will typically have a length of between 0.5-2 metres and a diameter of between 50-400 millimetres.

Of course, the plastic bag could be substituted with a rigid cylindrical container or any other type of container but a plastic bag is preferred the reason for which will be described below.

Once the plastic bag has been filled with the fruit pieces, the bag is removed from collar 21 and placed in a freezer to freeze the contents of the bag.

Once the contents of the bag are frozen, they are homogenised using the homogenising machine illustrated in figure 4-6. The homogenising machine comprises a vertical hopper 20 and a hydraulic or pneumatic pushing ram 21. The plastic bags containing the frozen fruit pieces are slit open and the frozen cylinder of fruit is placed in hopper 20. By having the plastic bag of the right diameter, the frozen cylinder of fruit can be simply placed into hopper 20 and this is the reason for having the bag of a special configuration. Also, the advantage of having a plastic bag is that it can be easily slit open to place the frozen cylinder of fruit pieces into hopper Ram 21 pushes the frozen cylinder of fruit pieces against the lower homogenising rotor 22 (see figure five and figure six). Rotor 22 rotates within a barrel 23 which is illustrated in figure four but which has been removed to illustrate the rotor in figure five and figure six. Barrel 23 communicates with an output spout 24 through which the homogenised frozen/cold fruit passes. Rotor 22 is provided with an array of longitudinal cutting blades 25 which are spaced about the outer body of the rotor.

Each blade 25 has a length of about 285 millimetres and a width of about millimetres. As well as full-length blades, there is also provided shorter cutting blades on the rotor, these blades having a length of about 188 millimetres. The outer body of the rotor is also provided with channels 26 having a depth of approximately six millimetres. Rotor 22 is provided with a forward nose portion 27 which contains a spiral flute 28 to help feed the homogenised fruit product through spout 24. The cutting blades are provided with an array of short teeth on the topmost surface which grind against the frozen plug of fruit which is in hopper 20 and which causes the fruit to be homogenised. The rotor rotates at between 400-500 rpm and is belt driven by a motor. The homogenised fruit (which is partially frozen and very viscous) is collected in bulk containers.

The bulk containers are then emptied into a volumetric filling machine which is illustrated in figure seven. The volumetric filling machine 13 comprises a hopper 31 into which the homogenised fruit is placed. An auger 32 extends into the hopper and is slowly rotated to push on the frozen product to help feed the frozen product into the filling chamber of the volumetric filling machine. At the bottom of the hopper is an opening 33 to which is connected a barrel and filling mechanism (not illustrated but of conventional design). The volumetric filling machine fills tubs with the frozen mango product and the tubs may be 100 millilitre tubs or any other type of tubs or any other type of container.

The tubs are placed into a freezer and can be stored for relatively long periods of time prior to use.

The particular method of cutting relatively large fruit pieces and freezing these fruit pieces prior to homogenisation and the particular apparatus as described above provide a frozen treat that has a luscious taste and can be enjoyed all year round. After a minute or two out of the freezer, the product has a smooth consistency like ice cream. There is a growing trend towards products that are as natural as possible, and this product can be 100% natural. In the manufacture of this type of product from fresh whole mangoes, no additives or preservatives are used. In fact, if Kensington Pride mangoes or similar mangoes are used, the product can be frozen in its pure state with no preservatives for at least two years without losing taste or quality. The product can be used as a healthy and natural snack for children, can be used for adults or children that need to avoid dairy products or are on other restricted diets.

Throughout the specification and the claims (if present), unless the context requires otherwise, the term "comprise", or variations such as "comprises" or "comprising", will be understood to apply the inclusion of the stated integer or group of integers but not the exclusion of any other integer or group of integers.

Throughout the specification and claims (if present), unless the context requires otherwise, the term "substantially" or "about" will be understood to not be limited to the value for the range qualified by the terms.

It should be appreciated that various other changes and modifications can be made to any embodiment described without departing from the spirit and scope of the invention.

Claims (9)

1. A method for providing a homogenised fruit product, the method comprising removing whole pieces of fruit flesh from the fruit, freezing a plurality of the pieces together to form a frozen body, and homogenising the frozen body to provide a homogenised fruit product.

2. The method as claimed in claim 1, wherein the homogenised fruit product is refrozen prior to use.

3. The method as claimed in any one of the preceding claims, wherein the fruit is a mango.

4. The method as claimed in claim 3, wherein the mango is a Kensington Pride or a variety having similar properties to the Kensington Pride.

The method as claimed in any one of the preceding claims wherein the homogenised fruit product comprises substantially 100% fruit.

6. The method as claimed in any one of the preceding claims, comprising a plurality of different types of fruit.

7. The method as claimed in any one of the preceding claims wherein the method is carried out using an apparatus which comprises a slicing means to remove whole pieces of fruit flesh, a collection means to collect multiple pieces of fruit flesh into a collection container, and homogenising means to homogenise frozen bodies of 2 0 fruit flesh.

8. The method as claimed in claimed 7, additionally comprising a filling means to allow containers to be filled with the homogenised product.

9. A homogenised fruit product made by the method as claimed in any one of the preceding claims.