AU2021297192A1 - A method of producing a beverage - Google Patents
A method of producing a beverage Download PDFInfo
- Publication number
- AU2021297192A1 AU2021297192A1 AU2021297192A AU2021297192A AU2021297192A1 AU 2021297192 A1 AU2021297192 A1 AU 2021297192A1 AU 2021297192 A AU2021297192 A AU 2021297192A AU 2021297192 A AU2021297192 A AU 2021297192A AU 2021297192 A1 AU2021297192 A1 AU 2021297192A1
- Authority
- AU
- Australia
- Prior art keywords
- fruit
- beverage
- weight
- pulp
- vegetable
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 113
- 238000000034 method Methods 0.000 title claims abstract description 67
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 137
- 235000013311 vegetables Nutrition 0.000 claims abstract description 86
- 235000016709 nutrition Nutrition 0.000 claims abstract description 13
- 230000008901 benefit Effects 0.000 claims abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 49
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 28
- 238000000265 homogenisation Methods 0.000 claims description 24
- 239000000203 mixture Substances 0.000 claims description 24
- 238000004537 pulping Methods 0.000 claims description 21
- 239000003963 antioxidant agent Substances 0.000 claims description 20
- 230000003078 antioxidant effect Effects 0.000 claims description 20
- 235000006708 antioxidants Nutrition 0.000 claims description 20
- 108090000790 Enzymes Proteins 0.000 claims description 15
- 102000004190 Enzymes Human genes 0.000 claims description 15
- 108010059820 Polygalacturonase Proteins 0.000 claims description 15
- 229940088598 enzyme Drugs 0.000 claims description 15
- 229960005070 ascorbic acid Drugs 0.000 claims description 14
- 235000010323 ascorbic acid Nutrition 0.000 claims description 14
- 239000011668 ascorbic acid Substances 0.000 claims description 14
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 13
- 238000002360 preparation method Methods 0.000 claims description 13
- 238000000605 extraction Methods 0.000 claims description 10
- 230000002879 macerating effect Effects 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 239000003755 preservative agent Substances 0.000 claims description 10
- 230000002335 preservative effect Effects 0.000 claims description 10
- 230000002265 prevention Effects 0.000 claims description 8
- 238000009928 pasteurization Methods 0.000 claims description 6
- 239000004382 Amylase Substances 0.000 claims description 2
- 108010065511 Amylases Proteins 0.000 claims description 2
- 102000013142 Amylases Human genes 0.000 claims description 2
- 108010059892 Cellulase Proteins 0.000 claims description 2
- 229920002488 Hemicellulose Polymers 0.000 claims description 2
- 108010029182 Pectin lyase Proteins 0.000 claims description 2
- 235000019418 amylase Nutrition 0.000 claims description 2
- 229940106157 cellulase Drugs 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 241000220225 Malus Species 0.000 description 19
- 235000021016 apples Nutrition 0.000 description 11
- 235000011430 Malus pumila Nutrition 0.000 description 8
- 235000015103 Malus silvestris Nutrition 0.000 description 8
- 239000004615 ingredient Substances 0.000 description 8
- 235000013570 smoothie Nutrition 0.000 description 6
- 229920001277 pectin Polymers 0.000 description 5
- 235000010987 pectin Nutrition 0.000 description 5
- 239000001814 pectin Substances 0.000 description 5
- 238000005406 washing Methods 0.000 description 5
- 230000015556 catabolic process Effects 0.000 description 4
- 238000006731 degradation reaction Methods 0.000 description 4
- 235000015203 fruit juice Nutrition 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- 210000002421 cell wall Anatomy 0.000 description 3
- 239000003085 diluting agent Substances 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 235000017788 Cydonia oblonga Nutrition 0.000 description 2
- KFSLWBXXFJQRDL-UHFFFAOYSA-N Peracetic acid Chemical compound CC(=O)OO KFSLWBXXFJQRDL-UHFFFAOYSA-N 0.000 description 2
- 241000220324 Pyrus Species 0.000 description 2
- 235000014443 Pyrus communis Nutrition 0.000 description 2
- 235000015197 apple juice Nutrition 0.000 description 2
- 235000020971 citrus fruits Nutrition 0.000 description 2
- 235000015872 dietary supplement Nutrition 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 235000020650 eye health related herbal supplements Nutrition 0.000 description 2
- 239000010419 fine particle Substances 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 230000007407 health benefit Effects 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 238000009931 pascalization Methods 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000002829 reductive effect Effects 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 235000015192 vegetable juice Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000021537 Beetroot Nutrition 0.000 description 1
- 241000167854 Bourreria succulenta Species 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000017647 Brassica oleracea var italica Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000061508 Eriobotrya japonica Species 0.000 description 1
- 235000009008 Eriobotrya japonica Nutrition 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 239000006057 Non-nutritive feed additive Substances 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 244000088401 Pyrus pyrifolia Species 0.000 description 1
- 235000001630 Pyrus pyrifolia var culta Nutrition 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 235000017848 Rubus fruticosus Nutrition 0.000 description 1
- 240000007651 Rubus glaucus Species 0.000 description 1
- 235000011034 Rubus glaucus Nutrition 0.000 description 1
- 235000009122 Rubus idaeus Nutrition 0.000 description 1
- 239000005708 Sodium hypochlorite Substances 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 240000006909 Tilia x europaea Species 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 244000078534 Vaccinium myrtillus Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 238000003287 bathing Methods 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 235000021029 blackberry Nutrition 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 239000003599 detergent Substances 0.000 description 1
- 125000000118 dimethyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 230000006862 enzymatic digestion Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 235000021580 ready-to-drink beverage Nutrition 0.000 description 1
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Alcoholic Beverages (AREA)
- Tea And Coffee (AREA)
Abstract
A method for the production of a fruit and/or vegetable beverage. In particular, the beverage can comprise substantially the entire edible part of the fruit and/or vegetable (including the peel when appropriate), and therefore retain the nutritional benefit of substantially the entire fruit and/or vegetable.
Description
A METHOD OF PRODUCING A BEVERAGE
TECHNICAL FIELD
[0001] This invention generally relates to a method for the production of a fruit and/or vegetable beverage. In particular, the beverage can comprise substantially the entire edible part of the fruit and/or vegetable (including the peel when appropriate), and therefore retain the nutritional benefit of substantially the entire fruit and/or vegetable.
BACKGROUND ART
[0002] Fruit juice has been consumed for centuries as a healthy, refreshing, and enjoyable beverage. Juice is made from the extraction or pressing of the natural liquid contained in fruit. By extracting the liquid from a fruit, but leaving behind the solid components of the fruit, a product is made that is of low enough viscosity to be easy to consume as a beverage. However, by its nature a juice is low in fibre, and many of the nutrients remain in the pomace (the solids remaining after pressing the juice from the fruit). That is, much of the nutritional content of the whole fruit is discarded, so that the juice contains only a fraction of the original nutritional benefit. This is also true for some vegetable-based beverages.
[0003] A smoothie is a drink made from pureed raw fruit and/or vegetable, typically using a blender. However, this alone results in a higher viscosity puree that cannot be readily consumed as a beverage. Therefore, to produce a lower- viscosity beverage, a smoothie often has a liquid base/diluent such as water, fruit juice, or milk (or milk products). Smoothies may include other ingredients such as crushed ice, sweeteners, herbal supplements, or nutritional supplements. That is, while a smoothie can have a higher / more diverse nutrition content than a juice, the nutrition is diluted by addition of the liquid base/diluent, and/or enhanced by other supplements.
[0004] Accordingly, it would be advantageous to provide a fruit and/or vegetable beverage that can deliver the nutritional benefits substantially of, or closer to, the whole fruit and/or whole vegetable.
SUMMARY OF INVENTION
[0005] In one aspect, the present invention is directed to a method of producing a fruit and/or vegetable beverage which includes substantially the whole edible part of the fruit and/or
vegetable, including the peel when appropriate, and therefore retains the nutritional benefit of substantially the whole edible part of fruit and/or vegetable.
[0006] In another aspect, the present invention is directed to a method for preparing a nutritious beverage substantially from the whole edible part of a fruit and/or the whole edible part of a vegetable that achieves sufficiently low viscosity so as to be pleasant to drink.
[0007] In yet another aspect, the present invention is directed to a nutritious beverage substantially based on the edible part of whole fruit and/or the edible part of whole vegetable that achieves sufficiently low viscosity so as to be pleasant to drink.
[0008] According to a first embodiment of the present invention, there is provided a method of preparing a beverage substantially from the whole edible part of fruit and/or vegetable, the method comprising the steps of: optionally, a preparation step for preparing the fruit and/or vegetable, to thereby produce a prepared fruit and/or vegetable; optionally, a non-edible part removal step for removing any non-edible part of the fruit and/or vegetable; a pulping step for substantially pulping the fruit and/or vegetable or edible part thereof, to thereby produce fruit and/or vegetable pulp; an extraction step for extracting juice from the fruit and/or vegetable pulp; optionally, at least one spoilage prevention step for preventing or reducing spoilage; a pulp liquefaction step for liquefaction of the fruit and/or vegetable pulp; at least one homogenisation step for homogenising fruit and/or vegetable pulp and the juice to produce a beverage homogenate; and a beverage preparation step comprising preparing a beverage from the beverage homogenate, wherein said beverage contains substantially the entire edible part of whole fruit and/or vegetable and is pourable.
[0009] Any suitable type of fruit or any combination of different types of fruits can be used,
such as pome fruit, citrus or berry. Suitable examples may include an apple, orange, lemon, lime, pear, peach, pineapple, quince, apricot, plum, cherry, strawberry, blackberry, raspberry, mango or grape. In some embodiments, the fruit can be a member of the plant family Rosaceae. In particular, the fruit can be one or more types of a pome fruit. For example, an apple, pear, nashi, loquat or quince can be used.
[0010] Typically, many pieces of fruit will be used in the method, depending on the quantity of beverage required.
[0011] Any suitable type of vegetable or any combination of different types of vegetables can be used. Suitable examples may include beetroot, celery, cucumber, cabbage, spinach, broccoli, tomato or carrot.
[0012] Typically, much vegetable produce will be used in the method, depending on the quantity of beverage required.
[0013] Any suitable combination of different types of fruits and/or vegetables can be used.
[0014] In some embodiments, the method can comprise a preparation step for preparing the fruit and/or vegetable to thereby produce prepared fruit and/or vegetable, and this can be achieved in any suitable way. In some embodiments, the preparation step comprises washing the fruit and/or vegetable to produce washed fruit and/or vegetable. In some embodiments, the preparation step comprises sanitising the fruit and/or vegetable to produce a sanitised fruit and/or vegetable. For example, washing the fruit and/or vegetable can involve washing the fruit and/or vegetable in a stream of fresh water, with or without a mild detergent. For example, sanitising the fruit and/or vegetable can involve bathing, rinsing or spraying the fruit and/or vegetable in or with a mild solution of sanitiser such as peracetic acid or chlorine (e.g. sodium hypochlorite) to minimise bacteria.
[0015] The method can comprise a non-edible part removal step for removing any non edible part of the fruit and/or vegetable, such as the stem/core or seed, to produce an entirely edible pulp. For a pome fruit, in some embodiments, the core and therefore the seeds can be removed. In some embodiments, the core and/or the seeds can be retained and form part of the beverage.
[0016] The non-edible part removal step can be carried out in any suitable way. The non edible part removal step can be carried out prior to the pulping step, during the pulping step, or after the pulping step.
[0017] Preferably for a pome fruit the skin and/or peel is retained as it increases the nutrient value.
[0018] The method can comprise at least one pulping step for pulping substantially the entire fruit and/or vegetable, or edible part thereof. Pulping can be carried out in any suitable way to produce fruit and/or vegetable pulp. In some embodiments, a pulper machine is used.
[0019] In some embodiments the method can comprise a non-edible part removal step for removing any non-edible part of a first fruit and/or vegetable batch, to thereby produce a first processed fruit and/or vegetable batch. In some embodiments the method can comprise a pulping step for substantially pulping the first processed fruit and/or vegetable batch, to thereby produce a first processed fruit and/or vegetable pulp.
[0020] In some embodiments the method can comprise a pulping step for substantially pulping a second whole fruit and/or vegetable batch with non-edible parts left in, to thereby produce a second whole fruit and/or vegetable pulp.
[0021] The method can comprise a juice extraction step, to thereby produce fruit and/or vegetable juice. Juice extraction can be carried out in any suitable way to produce juice. The juice extraction step can comprise, for example, squeezing juice from the fruit and/or vegetable pulp. In other embodiments, centrifugation or counter-current extraction can be used.
[0022] In some embodiments the method can comprise an extraction step for extracting juice from the second whole fruit and/or vegetable pulp.
[0023] In some embodiments, the method can comprise a spoilage prevention step for preventing or reducing spoilage of the fruit and/or vegetable pulp and/or juice. In some embodiments, the spoilage prevention step can be carried out by conducting the method in an air- or oxygen-free or reduced environment. In some embodiments, the spoilage prevention step can comprise reducing oxidation of the fruit and/or vegetable pulp and/or juice by adding at least one antioxidant and/or preservative to the pulp and/or juice to prevent or reduce degradation. In some embodiments, an antioxidant such as ascorbic acid can be added to reduce
colour degradation. Any suitable amount of antioxidant can be used. For example, anywhere between about 0% weight/weight to about 1% weight/weight antioxidant or more (e.g. ascorbic acid) can be used, including all 0.01 increments between 0 and 1, including 0.01, 0.02, 0.03, 0.04, 0.05, 0.06, 0.07, 0.08, 0.09, 0.10%, etc. In some embodiments, about 0.05 to 0.15% weight/weight antioxidant (e.g. ascorbic acid) is used, including all 0.01 increments between 0.05 and 0.15, including 0.06, 0.07, 0.08, 0.09, 0.10%, etc. In some embodiments, about 0.1% weight/weight antioxidant (e.g. ascorbic acid) is used.
[0024] An antioxidant and/or preservative can be added prior to, during or after the pulping step. The antioxidant and/or preservative can be added prior to, during or after the juice extraction step. The antioxidant and/or preservative can be added prior to, during or after the homogenisation step.
[0025] Preferably, where the fruit is a pome fruit, such as an apple, about 0.1% weight/weight antioxidant (e.g. ascorbic acid) is used.
[0026] The spoilage prevention step can be carried out at any stage of the method. For example, an antioxidant and/or preservative can be added before, during or after one or more homogenisation steps, or when pasteurising.
[0027] The method can comprise a mixing step for mixing the pulp and extracted juice together. This can be carried out in any suitable way.
[0028] In some embodiments, the method can comprise a mixing step for mixing extracted juice with fruit and/or vegetable pulp, to produce a juice-pulp mixture. This can be achieved in any suitable way. In some embodiments the method can comprise a step of mixing the juice extracted from the second whole fruit and/or vegetable pulp with the first processed fruit and/or vegetable pulp, to produce a juice-pulp mixture.
[0029] The method can comprise a pulp liquefaction step for liquefaction of the pulp or juice- pulp mixture. This can be carried out in any suitable way. More than one pulp liquefaction step can be carried out. In some embodiments, the pulp liquefaction step involves subjecting the pulp to one or more macerating enzymes that act, for example, on soluble pectin and on cell wall components. The pulp liquefaction step can assist in lowering viscosity and maintenance of texture. Suitable macerating enzymes may include, but are not limited to, pectinase, amylase, cellulase, hemicellulose, pectolyase, pectozyme and polygalacturonase. Addition of a macerating
enzyme to the pulp can increase the release of phenolic and other nutritionally important components. Macerating enzymes can break down components (e.g. pectin in fruit) that otherwise causes the pulp to be too viscous to be drinkable as a pleasant beverage.
[0030] In some embodiments, the method can comprise at least one pulp liquefaction step for liquefaction of the pulp or juice-pulp mixture.
[0031 ] The beverage’ s ingredient content can be tailored for the particular type of fruit and/or vegetable used. For example, some types of fruit may have a higher starch content and require a different amount and/or type of enzyme in order to achieve the required viscosity.
[0032] In some embodiments, the macerating enzyme is a pectinase enzyme. Any suitable amount of a pectinase enzyme can be used. For example, anywhere between about 10 ppm to about 1000 ppm enzyme can be used, including all 5 ppm increments between 10 and 1000, including 25 ppm, 30 ppm etc. In some embodiments, about 100 ppm of a pectinase enzyme is used for a pome fruit extract.
[0033] In some embodiments, a macerating enzyme can be added before, during or after one or more homogenisation steps.
[0034] In some embodiments, the step of pulp liquefaction involves subjecting the pulp or juice-pulp mixture to one or more macerating enzymes at an appropriate temperature for an appropriate time, to optimise enzymatic action. There are virtually infinite options for the hold temperature and hold time for this step. That is, the higher the temperature, the less time required - as long as the temperature is not so high as to inactivate the enzyme. The step of pulp liquefaction could be done at room temperature but would take a lot longer. Preferably, the step of pulp liquefaction is carried out at approximately 55°C for about 30 minutes. This particular temperature is high enough to optimise enzymatic action without inactivating the enzyme or causing excessive discolouration of the juice. This temperature is also high enough to be beyond the growth range for some significant microbes.
[0035] The method can comprise a juice modification step for modifying one or more properties of the extracted juice, to produce a modified extracted juice. This can be carried out in any suitable way. In some embodiments, one or more modifying enzymes are used, for example, for debittering of citrus fruit juice or preventing darkening of juice.
[0036] The method can comprise at least one homogenisation step for homogenising the pulp and the juice (juice-pulp mixture). This can be carried out in any suitable way. In some embodiments, a high-shear mixer is used for mixing, emulsifying and homogenising. A suitable example of a high-shear mixer is a Silverson™ high-shear mixer.
[0037] The method can comprise a first homogenisation step for breaking down initial particle size of the pulp (and/or juice, if relevant) so that the pulp liquefaction (liquefication) step is more effective.
[0038] The method can comprise a second homogenisation step for reducing the particles to a fine enough size to reduce viscosity, such that the beverage or beverage homogenate is pourable and preferably provides a smooth mouthfeel, and preferably prevents significant separation of the beverage during storage.
[0039] In some embodiments, a first homogenisation step is carried out before an enzymic liquefaction step, and a second homogenisation step is carried out after the enzymic liquefaction step.
[0040] One or more of the homogenisation steps can comprise heating the pulp and the juice (juice-pulp mixture) during homogenisation using a heat exchanger, for more efficient pulp liquefaction, preferably more efficient enzymatic digestion of the pulp.
[0041] The method can comprise a beverage preparation step comprising preparing a beverage from the beverage homogenate. In some embodiments, reduced viscosity, decreased turbidity, and/or improved filterability are achieved. This can be carried out in any suitable way.
[0042] Preferably the beverage homogenate is rendered pourable. Preferably, the beverage has a final viscosity ranging between about 50 cP and about 500 cP, including all about 1 cP increments between 50 and 500, including 51 cP, 52 cP, 53 cP etc. Preferably, the beverage has a final viscosity ranging between about 150 cP and about 250 cP, including all about 1 cP increments between 150 and 250, including 151 cP, 152 cP, 153 cP etc. Preferably, the beverage has a final viscosity of about 200 cP. In some embodiments, the viscosity of the beverage homogenate is modified using, for example, a diluent or base such as fruit and/or vegetable juice, or water.
[0043] In some embodiments, the beverage preparation step comprises adding a functional ingredient, to further improve the health benefits of the beverage. This can be carried out in any suitable way. Any suitable type of functional ingredient can be used. In some embodiments, the functional ingredient can be a sweetener, herbal supplement or nutritional supplement.
[0044] The method can comprise a pasteurisation or preservation step, to thereby produce a pasteurised or preserved beverage. Pasteurisation or preservation can be carried out in any suitable way. This may include hot/warm fill, and/or addition of a suitable preservative, and/or high-pressure processing.
[0045] In some embodiments, the beverage is heated to a temperature of more than 65°C, so that the beverage is still 64°C when bottled or otherwise packaged and sealed. The pasteurisation step can comprise placing the packaged beverage in a pasteurisation bath at 64°C for about 10 minutes.
[0046] In some embodiments, the preservation step can comprise adding a preservative. Any suitable preservative can be used to enhance product stability, such as dimethyl decarbonate, or any other suitable processing aid (eg. antioxidant, organic acid or acidulant). [0047] The method can comprise a packaging step to produce a packaged or bottled beverage. This step can be carried out in any suitable way. In some embodiments, the beverage is packaged into bottles utilising a method that effectively preserves the beverage for the intended shelf life. This may include hot/warm fill, and/or addition of a suitable preserving compound, and/or high-pressure processing.
[0048] The method can comprise a storage step to produce a stored beverage. In some embodiments, the stored beverage is cooled, labelled, and stored for distribution. With a pome fruit beverage, for example, it may be necessary to store refrigerated to prevent the colour from darkening too quickly. This may be true for other fruit and vegetable based beverages. In some embodiments, the stored beverage is frozen.
[0049] According to a second embodiment of the present invention, there is provided a method of preparing a beverage substantially from the whole edible part of fruit and/or vegetable, the method comprising the steps of:
[0050] optionally, a preparation step for preparing the fruit and/or vegetable, to thereby produce a prepared fruit and/or vegetable;
[0051] a non-edible part removal step for removing any non-edible part of a first fruit and/or vegetable batch, to thereby produce a first processed fruit and/or vegetable batch;
[0052] a pulping step for substantially pulping the first processed fruit and/or vegetable batch, to thereby produce a first processed fruit and/or vegetable pulp;
[0053] a pulping step for substantially pulping a second whole fruit and/or vegetable batch with non-edible parts left in, to thereby produce a second whole fruit and/or vegetable pulp; [0054] an extraction step for extracting juice from the second whole fruit and/or vegetable pulp;
[0055] optionally, at least one spoilage prevention step for preventing or reducing spoilage; [0056] a mixing step for mixing the juice extracted from the second whole fruit and/or vegetable pulp with the first processed fruit and/or vegetable pulp, to produce a juice-pulp mixture;
[0057] a pulp liquefaction step for liquefaction of the juice-pulp mixture;
[0058] at least one homogenisation step for homogenising the juice-pulp mixture to produce a beverage homogenate; and
[0059] a beverage preparation step comprising preparing a beverage from the beverage homogenate, wherein said beverage contains substantially the entire edible part of whole fruit and/or vegetable and is pourable.
[0060] According to a third embodiment of the present invention, there is provided a beverage when produced by the method of the first or second embodiment.
[0061] According to a fourth embodiment of the present invention, there is provided a pome fruit beverage prepared substantially from the entire edible part of whole fruit and retaining the nutritional benefit of substantially the entire edible part of the whole fruit, comprising: about 50-70% weight/weight fruit pulp, comprising substantially the entire edible part of whole fruit; about 30-60% weight/weight juice of whole fruit; and about 0-1% weight/weight antioxidant, such as ascorbic acid, wherein said beverage retains the nutritional benefit of substantially the entire edible part of whole fruit and said beverage is capable of being poured.
[0062] Preferably the beverage homogenate is rendered pourable. Preferably, the beverage has a final viscosity ranging between about 50 cP and about 500 cP, including all about 1 cP
increments between 50 and 500, including 51 cP, 52 cP, 53 cP etc. Preferably, the beverage has a final viscosity ranging between about 150 cP and about 250 cP, including all about 1 cP increments between 150 and 250, including 151 cP, 152 cP, 153 cP etc. Preferably, the beverage has a final viscosity of about 200 cP.
[0063] Preferably, the beverage comprises about 58-62% weight/weight fruit pulp.
[0064] Preferably, the beverage comprises about 38-42% weight/weight juice.
[0065] Preferably, the beverage comprises anywhere between about 0.05% weight/weight to about 0.15% weight/weight antioxidant (e.g. ascorbic acid), including all 0.01 increments between 0.05 and 0.15, including 0.06, 0.07, 0.08, 0.09%, etc. Preferably, about 0.1% weight/weight antioxidant (e.g. ascorbic acid) is used.
[0066] Preferably, the beverage is prepared from the entire edible part of the pome fruit, which includes the peel.
[0067] Preferably, the beverage is prepared from the entire edible part of an apple, which preferably includes the peel.
[0068] Preferably, the beverage is prepared from two batches of pome fruit such as apple, whereby the pulp is obtained from a first batch of apples, preferably processed to lack non-edible parts, and the juice is extracted from a second batch of apples, preferably obtained from whole apples containing non-edible parts.
[0069] Any of the features described herein can be combined in any combination with any one or more of the other features described herein within the scope of the invention.
[0070] The reference to any prior art in this specification is not, and should not be taken as an acknowledgement or any form of suggestion that the prior art forms part of the common general knowledge.
BRIEF DESCRIPTION OF THE FIGURES
[0071] Figure 1 shows a process for preparing a ‘whole apple’ beverage, according to an embodiment of the present invention.
[0072] Preferred features, embodiments and variations of the invention may be discerned
from the following Detailed Description which provides sufficient information for those skilled in the art to perform the invention. The Detailed Description is not to be regarded as limiting the scope of the preceding Summary of the Invention in any way.
DETAILED DESCRIPTION
Example 1 - A method of production of a pome fruit beverage
[0073] This Example describes a method of producing a beverage comprising fresh Granny Smith apples, produced using a pectinase enzyme and a two-stage homogenisation process. See Figure 1 for a schematic overview.
[0074] Fresh Granny Smith apples la, lb were prepared by washing and/or sanitising. A first batch of whole apples la, retaining its non-edible parts, was pulped 2a and pressed to extract the juice 3a. Ascorbic acid 4a was added to reduce colour degradation of the juice 3a. A second batch of apples lb was processed so as to have its non-edible parts removed (core and seeds) 2b and then was pulped 3b. In this way, the pulp 3b was devoid of non-edible parts. In the required proportion the juice 3a and a pectinase enzyme (100 ppm) 5 were both added to the pulp 3b to form a juice-pulp mixture. This mixture was then homogenised 6 and heated simultaneously. Homogenisation was completed using a Silverson High™ Shear In-Line mixer until the composition achieved a fine particle size. The mixture was heated to 55°C and held for 30 minutes. This step allowed the pectinase enzyme to enzymatically ferment the mixture, breaking down the soluble pectin and cell wall components. This heating step was following by another homogenisation step 7 that was performed until the viscosity of the prepared beverage 8 was such that is was pourable as a drink (approximately 200 cP). The beverage was dispensed into bottles and pasteurised 9 in a bath at 64°C for 10 minutes. Finally, the beverage was cooled, labelled, and stored below 4°C for distribution.
[0075] The beverage comprises the following ingredients: about 62% weight/weight Granny Smith apple pulp (comprising all edible parts, including the peel); about 38% weight/weight Granny Smith apple juice; and about 0.1% weight/weight ascorbic acid.
Example 2 - A method of production of a pome fruit beverage
[0076] This Example describes a method of producing a beverage comprising Pink Lady apples, produced using a pectinase enzyme and a two-stage homogenisation process. See Figure 1 for a schematic overview.
[0077] Fresh Pink Lady apples were prepared by washing and/or sanitising. A first batch of whole apples la, retaining its non-edible parts, was pulped 2a and pressed to extract the juice 3a. Ascorbic acid 4a was added to reduce colour degradation of the juice 3a. A second batch of apples lb was processed so as to have its non-edible parts removed (core and seeds) 2b and then was pulped 3b. In this way, the pulp 3b was devoid of non-edible parts. In the required proportion the juice 3a and a pectinase enzyme (100 ppm) 5 were both added to the pulp 3b to form a juice-pulp mixture. This mixture was then homogenised 6 and heated simultaneously. Homogenisation was completed using a Silverson High™ Shear In-Line mixer until the composition achieved a fine particle size. The mixture was heated to 55°C and held for 30 minutes. This step allowed the pectinase enzyme to enzymatically ferment the mixture, breaking down the soluble pectin and cell wall components. This heating step was following by another homogenisation step 7 that was performed until the viscosity of the prepared beverage 8 was such that is was pourable as a drink (approximately 200 cP). The beverage was dispensed into bottles and pasteurised 9 in a bath at 64°C for 10 minutes. Finally, the beverage was cooled, labelled, and stored below 4°C for distribution.
[0078] The beverage comprised the following ingredients (all weight/weight): about 58% weight/weight Pink Lady apple pulp (comprising all edible parts, including the peel); about 42% weight/weight Pink Lady apple juice; and about 0.1% weight/weight ascorbic acid.
[0079] The prepared beverages from the above Examples are ready-to-drink beverages. The prepared beverage is not a “juice”, as it is not an extract of the fruit, and unlike a juice, it contains substantially all edible parts of the fruit. It also differs from what is normally known as a “smoothie”, because of its “whole fruit” composition.
[0080] The method of beverage preparation may involve a combination of more than one type of substantially whole fruit and/or substantially whole vegetable. The beverage could further include one or more functional ingredients to further improve health benefits of the beverage.
[0081] The method enables the preparation of a drinkable “whole fruit and/or whole vegetable” (including peel when appropriate - which will mostly be the case) beverage, therefore delivering the nutritional benefits of whole fruit and/or whole vegetable. The method allows the inclusion of more “whole fruit” and/or “whole vegetable” than is possible when prepared using the steps normally used to produce a “smoothie” or “juice”.
[0082] Key advantages of the method as exemplified include:
[0083] The use of a pulp liquefaction/liquefication step to break down components (e.g. pectin in fruit) that otherwise causes the beverage to be too viscous to be drinkable as a pleasant beverage.
[0084] The use of two stages of homogenisation which performs the twin functions of:
1. Breaking down initial particle size of the pulp so that the pulp liquefication step is much more effective.
2. Reducing the particle size so as to assist in reducing viscosity of the beverage, provide a smooth mouthfeel, and prevent significant separation during storage.
[0085] In the present specification, the word ‘comprising’ and its derivatives including ‘comprises’ and ‘comprise’ include each of the stated integers but does not exclude the inclusion of one or more further integers.
[0086] Reference throughout this specification to ‘one embodiment’ or ‘an embodiment’ means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one embodiment of the present invention. Thus, the appearance of the phrases ‘in one embodiment’ or ‘in an embodiment’ in various places throughout this specification are not necessarily all referring to the same embodiment. Furthermore, the particular features, structures, or characteristics may be combined in any suitable manner in one or more combinations
[0087] In compliance with the statute, the invention has been described in language more or less specific to structural or methodical features. It is to be understood that the invention is not limited to specific features shown or described since the means herein described comprises preferred forms of putting the invention into effect. The invention is, therefore, claimed in any of its forms or modifications within the proper scope of the appended claims (if any) appropriately interpreted by those skilled in the art.
Claims (23)
1. A method of preparing a beverage substantially from the whole edible part of fruit and/or vegetable, the method comprising the steps of: optionally, a preparation step for preparing the fruit and/or vegetable, to thereby produce a prepared fruit and/or vegetable; a non-edible part removal step for removing any non-edible part of a first fruit and/or vegetable batch, to thereby produce a first processed fruit and/or vegetable batch; a pulping step for substantially pulping the first processed fruit and/or vegetable batch, to thereby produce a first processed fruit and/or vegetable pulp; a pulping step for substantially pulping a second whole fruit and/or vegetable batch with non-edible parts left in, to thereby produce a second whole fruit and/or vegetable pulp; an extraction step for extracting juice from the second whole fruit and/or vegetable pulp; optionally, at least one spoilage prevention step for preventing or reducing spoilage; a mixing step for mixing the juice extracted from the second whole fruit and/or vegetable pulp with the first processed fruit and/or vegetable pulp, to produce a juice-pulp mixture; a pulp liquefaction step for liquefaction of the juice-pulp mixture; at least one homogenisation step for homogenising the juice-pulp mixture to produce a beverage homogenate; and a beverage preparation step comprising preparing a beverage from the beverage homogenate, wherein said beverage contains substantially the entire edible part of whole fruit and/or vegetable and is pourable.
2. The method of claim 1, wherein the at least one homogenisation step comprises a first homogenisation step and a second homogenisation step.
3. The method of claim 2, wherein the pulp liquefaction step is carried out simultaneously with the first homogenisation step and utilises a macerating enzyme.
4. The method of claim 3, wherein the macerating enzyme is selected from a group consisting of pectinase, amylase, cellulase, hemicellulose, pectolyase, pectozyme and polygalacturonase and any combination thereof.
5. The method of claim 4, wherein the macerating enzyme is a pectinase enzyme.
6. The method of claim 5, wherein the pectinase enzyme is present at about 100 ppm.
7. The method of any one of claims 1 to 6, wherein the pulp liquefaction step is carried out at a temperature from about 45°C to about 65°C.
8. The method of claim 7, wherein the pulp liquefaction step is carried out at a temperature of about 55°C.
9. The method of any one of claims 1 to 8, wherein the least one spoilage prevention step comprises the addition of at least one antioxidant or preservative to the pulp and/or the juice.
10. The method of claim 9, wherein the at least one antioxidant or preservative is present from about 0.05% weight/weight to about 0.15% weight/weight.
11. The method of claim 10, wherein the at least one antioxidant is ascorbic acid.
12. The method of any one of claims 1 to 11, wherein the method further comprises a pasteurisation step.
13. The method of claim 12, wherein the pasteurisation step is carried out at 64°C for about 10 minutes.
14. The method of any one of claims 1 to 13, wherein the fruit is a pome fruit.
15. The method of claim 14, wherein the pome fruit is an apple.
16. The method of any one of claims 1 to 15, wherein, wherein the beverage comprises about 50- 70% weight/weight fruit pulp, about 30-50% weight/weight juice of whole fruit, and about 0.01- 0.15% weight/weight antioxidant.
17. A beverage when produced by the method of any one of claims 1-16.
18. A pome fruit beverage prepared substantially from the entire edible part of whole fruit and retaining the nutritional benefit of substantially the entire edible part of the whole fruit, comprising: about 50-70% weight/weight fruit pulp, comprising substantially the entire edible part of whole fruit; about 30-60% weight/weight juice of whole fruit; and
about 0-1% weight/weight antioxidant, such as ascorbic acid, wherein said beverage retains the nutritional benefit of substantially the entire edible part of whole fruit and said beverage is capable of being poured.
19. The pome fruit beverage of claim 18, wherein the beverage has a viscosity of about 150cP- 250cP.
20. The pome fruit beverage of claim 18 or 19, wherein the beverage comprises about 58-62% weight/weight fruit pulp.
21. The pome fruit beverage of any one of claims 18-20, wherein the beverage comprises about 38-42% weight/weight juice.
22. The pome fruit beverage of any one of claims 18-21, wherein the beverage is prepared from the entire edible part of the pome fruit, which includes the peel.
23. The pome fruit beverage of any one of claims 18-22, wherein the beverage is prepared from the entire edible part of an apple, which includes the peel.
Applications Claiming Priority (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AU2020902086A AU2020902086A0 (en) | 2020-06-23 | A method of producing a beverage | |
AU2020902086 | 2020-06-23 | ||
AU2020902548A AU2020902548A0 (en) | 2020-07-22 | A method of producing a beverage | |
AU2020902548 | 2020-07-22 | ||
PCT/AU2021/050124 WO2021258127A1 (en) | 2020-06-23 | 2021-02-12 | A method of producing a beverage |
Publications (1)
Publication Number | Publication Date |
---|---|
AU2021297192A1 true AU2021297192A1 (en) | 2023-01-19 |
Family
ID=79282332
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
AU2021297192A Pending AU2021297192A1 (en) | 2020-06-23 | 2021-02-12 | A method of producing a beverage |
Country Status (3)
Country | Link |
---|---|
AU (1) | AU2021297192A1 (en) |
GB (1) | GB2611001A (en) |
WO (1) | WO2021258127A1 (en) |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6383546B1 (en) * | 2000-05-12 | 2002-05-07 | Pacific Rim Marketing Limited | Formulation and process for producing a universal fruit base for use in preparing non-settling, creamy, smooth, fruit beverages |
US7935378B2 (en) * | 2004-11-10 | 2011-05-03 | Nectarine Administrative Committee | Nectarine juice drink |
US10334870B2 (en) * | 2010-10-07 | 2019-07-02 | Tropicana Products, Inc. | Processing of whole fruits and vegetables, processing of side-stream ingredients of fruits and vegetables, and use of the processed fruits and vegetables in beverage and food products |
CN102599584B (en) * | 2012-04-12 | 2013-07-17 | 江南大学 | Preparation method of hawthorn and purple sweet potato cloudy juice drink |
CN103704818B (en) * | 2013-12-26 | 2015-12-02 | 江苏伊云贝尔饮料股份有限公司 | A kind of wild blueberry compound juice and preparation method thereof |
US20200128857A1 (en) * | 2017-06-30 | 2020-04-30 | Tropicana Products, Inc. | Beverage Component in the Form of a Micronized Fruit Pulp |
-
2021
- 2021-02-12 WO PCT/AU2021/050124 patent/WO2021258127A1/en active Application Filing
- 2021-02-12 AU AU2021297192A patent/AU2021297192A1/en active Pending
- 2021-02-12 GB GB2219106.8A patent/GB2611001A/en active Pending
Also Published As
Publication number | Publication date |
---|---|
GB2611001A (en) | 2023-03-22 |
WO2021258127A1 (en) | 2021-12-30 |
GB202219106D0 (en) | 2023-02-01 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
RU2532998C1 (en) | Processing whole fruit and vegetables, processing secondary fruit and vegetable ingredients and application of processed fruit and vegetables in beverage and food products | |
US6383546B1 (en) | Formulation and process for producing a universal fruit base for use in preparing non-settling, creamy, smooth, fruit beverages | |
US20010053404A1 (en) | Formulation and process for producing a universal fruit base for use in preparing non-settling, creamy, smooth, thick fruit beverages | |
CN102726794A (en) | Mulberry composite fruit and vegetable juice beverage and preparation method thereof | |
CN105192240A (en) | Processing method of anti-browning apple ice cream with higher melting resistance | |
KR100385914B1 (en) | Functional beverage containing fiber and oligosaccharides from Ginseng and process for preparation thereof | |
KR20110113800A (en) | Manufacturing method of fruit extract liquid | |
WO2021258127A1 (en) | A method of producing a beverage | |
Soares et al. | Cellulases for food applications | |
CN102599571B (en) | Albizzia julibrissin fruit juice beverage, albizzia julibrissin fruit and orange compound juice beverage and preparation methods for albizzia julibrissin fruit juice beverage and albizzia julibrissin fruit and orange compound juice beverage | |
CN112205499A (en) | Preparation method of fruity bubble fermented tea beverage | |
CN111418752A (en) | Method for inactivating activity of dissolved polyphenol oxidase and membrane-bound polyphenol oxidase | |
CN112075522A (en) | Refined orange peel and processing method thereof | |
CN111066988A (en) | Fruit and vegetable fermented beverage and preparation method thereof | |
CN105360852A (en) | Preparation method of jackfruit-shaddock fermented beverage | |
CN100361604C (en) | Pumpkin juice for diabetes patients | |
US5965177A (en) | Method for producing a clouding agent | |
CN105558683A (en) | Sweetsop pulp and preparation method thereof | |
JP2000228962A (en) | Production of vegetable juice | |
CN111406855A (en) | Waxberry smoothie fruit paste beverage and preparation method thereof | |
Imungi et al. | Some physico‐chemical characteristics of four Kenyan tropical fruits and acceptability of blends of their beverage nectars | |
KR100934510B1 (en) | How to make fruit juice | |
CN102613640B (en) | Process method for extracting full nutrition fruit and vegetable juice by three-step method | |
JP2006121950A (en) | Method for producing citrus fruit paste, and drinking water using the citrus fruit paste | |
Ashurst | New directions in fruit juice processing |