BR102019010510A2 - BEVERAGE CLARIFICATION PROCESS USING FRUIT PEEL - Google Patents

Abstract

clarification process of drinks using fruit peel. the present invention refers to a process for clarifying beverages, it refers to the use of fruit peels for the preparation of flour and its subsequent use for sedimentation of particles suspended in drinks, replacing the use of bentonite. the invention intends to obtain a natural clarifier with a profile of reuse of residues hitherto not used for this purpose.

Description

BEVERAGE CLARIFICATION PROCESS USING FRUIT PEEL FIELD OF THE INVENTION

The present invention relates to the use of fruit peel, preferably banana peel flour and passion fruit peel flour (albedo) as a clarifying agent for drinks. Aiming to obtain a drink with clarity compatible with the use of conventional compounds, more specifically bentonite, without interfering with its flavor or aroma.

BACKGROUND OF THE INVENTION

002 Clarification is a technique that is used to remove undesirable components of juices / wines that affect clarity, astringency, color, bitterness and aroma [HARBERTSON, J. F. A. Guide to the Fining of Wine. Washington State University Prosser IAREC. Available at: http://cru.cahe.wsu.edu/CEPublications/em016/EM016.pdf. Access: 25.03.2019].

003 The “International Organization of Vine and Wine” defines wine clarification as the addition of substances that precipitate particles in suspension, either by promoting natural sedimentation or by causing the particles to be coagulated [ORGANIZATION INTERNATIONAL DE LA VIGNE E DU VIN - OIV. Compendium of international methods of wine and must analysis. v. 1, 520 p., 2018].

004 Clarification can be achieved through physical, chemical and biochemical processes, in addition to spontaneous sedimentation, filtration or association between various factors or processes [MOIO, L., UGLIANO, M., GAMBUTI, A., GENOVESE, A., PIOMBINO, P. Influence of clarification treatment on concentrations of selected free varietal aroma compounds and glycoconjugates in falanghina (Vitis vinifera l.) Must and wine. American Journal of Enology and Viticulture, Vol. 55, n. 1, p. 7-12, 2004; MUHLACK, R. A., COLBY, C. B. Reduced product loss associated with inline bentonite treatment of white wine by simultaneous centrifugation with yeast lees. Food and Bioproducts Processing, v. 108, p. 51-57, 2018].

005 The most used clarification process is spontaneous sedimentation at low temperature, although better efficiency is observed when using soluble compounds such as colloids [MOIO, L., UGLIANO, M., GAMBUTI, A., GENOVESE, A., PIOMBINO, P. Influence of clarification treatment on concentrations of selected free varietal aroma compounds and glycoconjugates in falanghina (Vitis vinifera l.) Must and wine. American Journal of Enology and Viticulture, Vol. 55, n. 1, p. 7-12, 2004], binding agents such as bentonite, casein, silica gel [CARVALHO, JR, SILVA, KM, BRAGA, CM, ALBERTI, A., WOSIACKI, G. Effect of clarification with gelatin on the content of phenolic compounds and the antioxidant activity of fermented apples. Brazilian Journal of Food Technology, v. 14, n. 1, p. 41-49, 2011], activated carbon, gelatin, egg white, chitosan and polyvinylpolypyrrolidone [GUERRA, KB, ALCÁNTRA, AB, AROSEMENA, JC, CABRERA, JC, CALAMPA, MH, CAMPOS, PL, SÁNCHEZ-GONZÁLEZ, JA, LUJÁNA, GL Effect of the concentration of a preselected assistant and the vacuum pressure on the filtration time and the transmission applied to a process of darification of the “Chicha de Jora”. Agroindustrial Science, v. 1, n. 1, p. 110117, 2012; STOFFEL, F., MOREIRA, A. S. Application of micro and ultrafiltration in the processing of fruit juices: Review. Bulletin of the Food Processing Research Center, v. 31, n. 2, p. 321-336, 2013].

006 Clarifying agents can be grouped according to their nature: Earth: bentonite, kaolin; Proteins: gelatin, fish glue, caseins, pasteurized milk, albumin and yeast; Polysaccharides: alginate, gum arabic; Carbons; Synthetic polymers: nylon; Silica gel (silicon dioxide); Tannins and others, including metal and enzyme chelators [ZOECKLEIN, B. W., FUGELSANG, K. C., GUMP, B. H., NURY, F. S. Fining and fining agents. In: Wine analysis and production. Springer, Boston, 1999].

007 Clarifying compounds act as protective colloids that accelerate sedimentation by involving and removing compounds such as: pectins, carbohydrates and tannin-protein complexes in suspended particles, giving the drink a better visual acceptance [TEIXEIRA, LJQ, SIMOES, LS, ROCHA, CT, SARAIVA, SH, JUNQUEIRA, MS Technology, composition and processing of liquors. Biosphere Encyclopedia, Vol. 7, n.12, p.1-17, 2011; CARVALHO, J. R., SILVA, K. M., BRAGA, C. M., ALBERTI, A., WOSIACKI, G. Effect of clarification with gelatin on the content of phenolic compounds and on the antioxidant activity of fermented apples. Brazilian Journal of Food Technology, v. 14, n. 1, p. 41-49, 2011].

008 A clarifying matrix must have the following characteristics: it does not interfere with the odor, color or flavor of the drink, besides being easy to prepare [GUERRA, KB, ALCÁNTRA, AB, AROSEMENA, JC, CABRERA, JC, CALAMPA, MH, CAMPOS, PL, SÁNCHEZ-GONZÁLEZ, JA, LUJÁNA, GL Effect of the concentration of a preselected adjuvant and vacuum pressure on the filtration time and the transmission applied to a "Chicha de Jora" darification process. Agroindustrial Science, v. 1, n. 1, p. 110-117, 2012].

009 In general, the most used clarifier is bentonite. A clay originating from volcanic material, classified as montmorillonite. The type of bentonite, the source and its purity influence its properties [MARCHAL, R., JEANDET, P. Chapter 5: Use of enological additives for colloid and tartrate salt stabilization in white wines and for improvement of sparkling wine foaming properties. Wine Chemistry and Biochemistry, 127-158, 2009]. The main components of bentonite are: silica, aluminum and magnesium, associated with calcium and sodium cations [HARBERTSON, J. F. A. Guide to the Fining of Wine. Washington State University Prosser IAREC. Available at: http://cru.cahe.wsu.edu/CEPublications/em016/EM016.pdf. Access: 25.03.2019].

0010 Bentonite is a clarifying agent considered safe (GRAS) to add to wine [HARBERTSON, J. F. A. Guide to the Fining of Wine. Washington State University Prosser IAREC. Available at: http://cru.cahe.wsu.edu/CEPublications/em016/EM016.pdf. Access: 25.03.2019].

0011 Sodium bentonite is generally used in oenology because it has a better clarifying effect than calcium bentonite. Calcium bentonite platelets tend to clump together, reducing the exposed surface area and, therefore, protein binding. Calcium bentonite precipitates at a slower rate than sodium bentonite, but produces more compact lees [MARCHAL, R., JEANDET, P. Chapter 5: Use of enological additives for colloid and tartrate salt stabilization in white wines and for improvement of sparkling wine foaming properties. Wine Chemistry and Biochemistry, 127-158, 2009].

0012 However, bentonite can also represent a risk of mineral contamination, with possible effects on the organoleptic quality of drinks [CATARINO, S., DA MADEIRA, H., MONTEIRO, F., ROCHA, F., CURVELO-GARCIA , AS, DE SOUSA, RB Effect of bentonite characteristics on the elemental composition of wine. Journal of Agricultural and Food Chemistry, v. 56, n. 1, p. 158-165, 2008], being responsible for the reduction in the aroma in wine, giving a negative sensory perception and consequently an oenological problem [MARCHAL, R., JEANDET, P. Chapter 5: Use of enological additives for colloid and tartrate salt stabilization in white wines and for improvement of sparkling wine foaming properties. Wine Chemistry and Biochemistry, 127-158, 2009].

0013 In this context it became necessary to search for new clarifiers. OIV recommends the use of doses lower than 50 g.hL-1 of protein matter of plant origin to improve the transparency, stability and taste properties of wines [ORGANIZATION INTERNATIONAL DE LA VIGNE AND DU VIN - OIV. Compendium of international methods of wine and must analysis. v. 1, 520 p., 2018].

0014 Fruit peels have great economic and nutritional potential [NASCIMENTO, E. M. G. C., ASCHERI, J. L. R., CARVALHO, C.W. P., GALDEANO, M. C. Benefits and dangers of using passion fruit peel (Passiflora edulis) as an ingredient in food production. Revista Instituto Adolfo Lutz, v. 72, p. 1-11, 2013], being used to enrich the diet with substances capable of preventing premature aging, helping in the functioning of the intestine and reducing the absorption of fats by the body [OLIVEIRA, JS, PEREIRA, CAS Evaluation of the prebiotic effect of flour green banana (Musa paradisíaca L.) in the population growth of lactobacilli present in the gastrointestinal tract of Rattus norvegicus. UniFOA notebooks, v. 21, p. 73-79, 2013].

0015 In this way, the present invention aims to develop a process for clarifying beverages using previously discarded materials, aiming to produce a drink with reduced amount of suspended material, transparent, without changing its chemical, aromatic composition, as well as the flavor .

RELATED TECHNIQUE

0016 The bonding or clarifying agent most commonly used in the wine industry is “bentonite” (mainly containing montmorillonite) and proteins associated with tannins or a mineral agent. Gelatine has also been used in oenology since the 19th century, but due to the “mad cow” disease crisis in 1999, several products of plant origin have been tested at an industrial level [MARCHAL, R., JEANDET, P. Chapter 5 : Use of enological additives for colloid and tartrate salt stabilization in white wines and for improvement of sparkling wine foaming properties. Wine Chemistry and Biochemistry, 127-158, 2009].

0017 Several studies report the use of clarifiers in drinks. In fruit juices, bentonite, silica gel and gelatin are used [CARVALHO, JR, SILVA, KM, BRAGA, CM, ALBERTI, A., WOSIACKI, G. Effect of clarification with gelatin on the content of phenolic compounds and on the antioxidant activity of fermented apples. Brazilian Journal of Food Technology, v. 14, n. 1, p. 41-49, 2011]; in liquors the main compounds used are bentonite, gelatin, casein, egg and white carbon [GUERRA, KB, ALCÁNTRA, AB, AROSEMENA, JC, CABRERA, JC, CALAMPA, MH, CAMPOS, PL, SÁNCHEZ-GONZÁLEZ, JA, LUJÁNA , GL Effect of the concentration of a preselected assistant and vacuum pressure on the filtration time and transmission applied to a process of darification of the “Chicha de Jora”. Agroindustrial Science, v. 1, n. 1, p. 110-117, 2012]; in beers, the clarification process varies depending on the characteristics of the drink and with the properties of the clarifiers to be used [CARVALHO, JR, SILVA, KM, BRAGA, CM, ALBERTI, A., WOSIACKI, G. Effect of clarification with gelatin on the content phenolic compounds and the antioxidant activity of fermented apples. Brazilian Journal of Food Technology, v. 14, n. 1, p. 41-49, 2011; LAMBRI, M., DORDONI, R., SILVA, A., FAVERI, DM Comparing the impact of bentonite addition for both must clarification and wine fining on the chemical profile of wine from Chambave Muscat grapes International Journal of Food Science and Technology, v . 47, p. 1-12, 2012]; mead is commonly used bentonite [BR 102015005812-8 A2; PEREIRA, A. P., MENDES-FERREIRA, A., OLIVEIRA, J. M., ESTEVINHO, L. M., MENDES-FAIA, A. High-cell-density fermentation of Saccharomyces cerevisiae for the optimization of mead production. Food Microbiology, v. 33, n. 1, p. 114-123, 2013].

0018 The document MU 9001381-6 U2 is a process for cleaning and clarifying sugar cane juice with a natural mixture of clay minerals from the region of Boa Vista - Paraíba, which have adsorbent and clarifying characteristics, the present Utility Model it is related to the process of cleaning and clarifying sugarcane juice, adopting a natural clarifying agent based on aluminosilicates of alkali and alkaline earth metals as a contaminant adsorption agent, as well as other materials present in raw form. This new process eliminates the clarification technique with the use of sulfitation, characterized by the addition of sulfur dioxide (S02) in the clarification process, which among several problems, causes wear and tear on industrial equipment and accessories, generates residues harmful to health and the environment. environment, in addition to leaving residues of sulfur salts in the clarified sugar, which is harmful to human health. The invention claimed here differs from the MU 9001381-6 U2 patent in that it uses fruit peel flour, preferably bananas and passion fruit as a beverage clarifier, reusing previously discarded peels, eliminating chemical residues and which may pose risks to the environment and the human organism.

ADVANTAGES OF THE INVENTION

The present invention claims the process of clarifying beverages, more specifically alcoholic using fruit peels, preferably banana peel flour and passion fruit peel flour (albedo). The flour is obtained by an artisanal manufacturing process that facilitates its acquisition at the expense of the traditional clarification process using bentonite. In addition to being low-cost, it does not add flavor or aroma to the drink, its use may allow the reuse of a raw material previously discarded, in addition to not offering risks to the consumer or damage to the environment.

SUMMARY OF THE INVENTION

0020 The invention on screen refers to a process for clarifying beverages, preferably alcoholic using fruit or fruit peel flour, preferably banana peel flour and passion fruit peel flour (albedo), to remove suspended particles in the drink , promoting its sedimentation. The process consists of adding 30 to 60 g of flour for each 100 L of the drink. The invention aims to obtain a transparent, clear drink with no changes in quality and its aromatic composition.

DETAILED DESCRIPTION

0021 For the preparation of shell flour, initially the fruits must be selected and properly sanitized by immersion in sodium hypochlorite (50 ppm) for 10 min.

0022 After cleaning, the parts (peels) to be treated must be separated and dried according to the literature [STORCK, CR, NUNES, GL, OLIVEIRA, BB, BASSO, C. Vegetable leaves, stems, peels and seeds : nutritional composition, use of food and sensory analysis of preparations. Ciência Rural, 43, 537-543, 2013; OLIVEIRA, C. F., GURAK, P. D., CLADERA-OLIVERA, F., MARCZAK, L. D. F. Evaluation of physicochemical, technological and morphological characteristics of powdered yellow passion fruit peel. International Food Research Journal, 23, 1653-1662, 2016].

0023 Once the preparation of the flour is finished, its quality should be evaluated and used for clarification, and only then added to the drink.

0024 The clarifying agents referred to be used are preferably the banana peel and passion fruit albedo in the proportion of 30 to 60 g.100 L-1 / 24h separately, this is added to the drink, after the 24-hour rest period filtration (0.2 mm filter) in a sanitized container and subsequent transfer to sealed and glass bottles.

A CONCRETEING EXAMPLE BUT NOT LIMITING

0025 A concrete example, but not a limiting one, can be given in the process of clarification of fermented honey, more specifically mead. After the fermentation process is completed, verified by the stabilization of reducing sugars, the clarifying agent must be added;

0026 Referring in this case to banana peel flour or passion fruit peel flour (albedo) (0.4g / L) preferably homogenize and leave the fermented one to rest;

0027 After the resting time has elapsed, preferably filter the fermented with a filter (0.2 mm) in a sanitized container and transfer to glass bottles and seal.

Claims (3)

BEVERAGE CLARIFICATION PROCESS USING FRUIT PEEL, characterized by understanding the steps:

• a) Preferably, after completion of the fermentation process of a drink, the clarifying agent, referred to in this case as fruit house flour, should be added;
• b) Referring in this case preferably to banana peel flour or passion fruit albedo peel flour (30 to 60 g.100 L-1 / 24h), after the 24h period has elapsed, the fermented should preferably be filtered (filter 0 , 2 mm) in a sanitized container and transferred to sealed, glass bottles.

DRINK CLARIFICATION PROCESS USING FRUIT PEEL, as claimed in claim 1, characterized by using fruit or fruit peel flour as a clarifying agent for drinks. BEVERAGE CLARIFICATION PROCESS USING FRUIT PEELS, according to claims 1 and 2, characterized by using 30 to 60 g of fruit or fruit peel flour for every 100 liters of drink.