BRPI0805437A2 - pulp and / or fruit pieces with sugar for mixing with alcoholic beverages and other ingredients for the preparation of caipirinha and similar beverages - Google Patents
pulp and / or fruit pieces with sugar for mixing with alcoholic beverages and other ingredients for the preparation of caipirinha and similar beverages Download PDFInfo
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- BRPI0805437A2 BRPI0805437A2 BRPI0805437-1A BRPI0805437A BRPI0805437A2 BR PI0805437 A2 BRPI0805437 A2 BR PI0805437A2 BR PI0805437 A BRPI0805437 A BR PI0805437A BR PI0805437 A2 BRPI0805437 A2 BR PI0805437A2
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- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000000346 sugar Nutrition 0.000 title claims abstract description 8
- 235000013334 alcoholic beverage Nutrition 0.000 title claims abstract description 7
- 239000004615 ingredient Substances 0.000 title claims abstract description 6
- 235000013399 edible fruits Nutrition 0.000 title abstract description 18
- 235000013361 beverage Nutrition 0.000 title abstract description 8
- 238000002156 mixing Methods 0.000 title abstract description 4
- 150000001875 compounds Chemical class 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000005979 Citrus limon Nutrition 0.000 abstract description 4
- 235000013529 tequila Nutrition 0.000 abstract description 4
- 239000011521 glass Substances 0.000 abstract description 3
- 238000004806 packaging method and process Methods 0.000 abstract description 3
- 235000013522 vodka Nutrition 0.000 abstract description 3
- 235000011837 pasties Nutrition 0.000 abstract description 2
- 244000248349 Citrus limon Species 0.000 abstract 1
- 238000009928 pasteurization Methods 0.000 description 5
- 239000007788 liquid Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 244000131522 Citrus pyriformis Species 0.000 description 3
- 235000016623 Fragaria vesca Nutrition 0.000 description 3
- 240000009088 Fragaria x ananassa Species 0.000 description 3
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 3
- 235000019629 palatability Nutrition 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 244000099147 Ananas comosus Species 0.000 description 2
- 235000007119 Ananas comosus Nutrition 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 244000288157 Passiflora edulis Species 0.000 description 2
- 235000000370 Passiflora edulis Nutrition 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- WVXRAFOPTSTNLL-NKWVEPMBSA-N 2',3'-dideoxyadenosine Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@H]1CC[C@@H](CO)O1 WVXRAFOPTSTNLL-NKWVEPMBSA-N 0.000 description 1
- 235000009434 Actinidia chinensis Nutrition 0.000 description 1
- 244000298697 Actinidia deliciosa Species 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 244000226021 Anacardium occidentale Species 0.000 description 1
- 240000004749 Annona muricata Species 0.000 description 1
- 235000007747 Annona muricata Nutrition 0.000 description 1
- 238000012371 Aseptic Filling Methods 0.000 description 1
- 240000006063 Averrhoa carambola Species 0.000 description 1
- 235000010082 Averrhoa carambola Nutrition 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 244000241235 Citrullus lanatus Species 0.000 description 1
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 1
- 241001140714 Citrus latifolia Species 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 240000003394 Malpighia glabra Species 0.000 description 1
- 235000014837 Malpighia glabra Nutrition 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 235000006679 Mentha X verticillata Nutrition 0.000 description 1
- 235000002899 Mentha suaveolens Nutrition 0.000 description 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 description 1
- 240000005561 Musa balbisiana Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 244000183278 Nephelium litchi Species 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 241000508269 Psidium Species 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 235000016127 added sugars Nutrition 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000020062 cachaça Nutrition 0.000 description 1
- 235000020226 cashew nut Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 239000000975 dye Substances 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
- 235000013533 rum Nutrition 0.000 description 1
- 235000009561 snack bars Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/08—Preserving with sugars
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
- A23B7/0056—Preserving by heating by direct or indirect contact with heating gases or liquids with packages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Alcoholic Beverages (AREA)
Abstract
COMPOSTOS DE POLPA E/OU PEDAçOS DE FRUTAS COM AçúCAR, PARA MISTURA COM BEBIDA ALCOóLICA E DEMAIS INGREDIENTES, PARA O PREPARO DE CAIPIRINHA E DE BEBIDAS SIMILARES. Obtidos com o uso de um equipamento e as etapas concebidas para o processamento de frutas em pedaços ou em forma de polpas de frutas, formando um produto pastoso com adição de açúcar, pasteurizado e devidamente envasado. A combinação de ingredientes, em porcentagens adequadas, dá aos compostos características viscosas e já com açúcar, sendo fornecido em sacos flexíveis, embalagens de vidro ou de plástico, podendo ser exposto em góndola normal (seca) e/ou refrigerada em super e hipermercados, e em bares, restaurantes, lanchonetes e casas noturnas. O produto, em suas variadas combinações, pode ser exportado para todas as partes do mundo, em condições de receber a adição de vodka e/ou pinga e/ou saquê e/ou rum e/ou tequila, para o preparo da "caipirinha", quando do uso de limão ou de variadas bebidas similares, quando do uso de outras frutas, mantendo-se a integridade do seu sabor natural.PULP AND / OR FRUIT COMPOUNDS WITH SUGAR FOR MIXING WITH ALCOHOLIC BEVERAGE AND OTHER INGREDIENTS, FOR PREPARING CAIPIRINHA AND SIMILAR BEVERAGES. Obtained using a piece of equipment and the steps designed for processing fruit into pieces or in the form of fruit pulps into a pasteurized, properly packaged sugar-added pasty product. The combination of ingredients, in appropriate percentages, gives the compounds viscous characteristics and already with sugar, being supplied in flexible bags, glass or plastic packaging, and can be displayed in normal (dry) and / or refrigerated gondola in super and hypermarkets, and in bars, restaurants, cafeterias and nightclubs. The product, in its various combinations, can be exported to all parts of the world, under conditions of receiving the addition of vodka and / or drips and / or sake and / or rum and / or tequila, for the preparation of "caipirinha". , when using lemon or similar drinks, when using other fruits, maintaining the integrity of their natural flavor.
Description
"COMPOSTOS DE POLPA E/OU PEDAÇOS DE FRUTAS COM AÇÚCAR,PARA MISTURA COM BEBIDA ALCOÓLICA E DEMAISINGREDIENTES, PARA O PREPARO DE CAIPIRINHA E DE BEBIDASSIMILARES""Pulp compounds and / or pieces of sugared fruit, mixed with alcoholic beverages and other ingredients, for the preparation of caipirinha and beverages"
Refere-se o presente relatório descritivo, a um pedido de patente deinvenção para uma série de compostos, passados por processos industriaisde mistura, preaquecimento e pasteurização, sendo embalados em forma depastas de viscosidade tal que podem receber, para o preparo, a adição debebida alcoólica. Após batida com gelo, o usuário tem à sua disposição umacaipirinha. Além da denominada "caipirinha", obtida com o emprego delimão, bebidas similares podem ser preparadas a partir de variadas outrasfrutas, com gosto e palatabilidade idênticas ao sabor natural.This descriptive report refers to an invention patent application for a series of compounds, which have been subjected to industrial mixing, preheating and pasteurization processes, and are packaged in viscosity pastes such that they may receive, for the preparation, the alcoholic addition of alcohol. . After beating with ice, the user has at his disposal a little cup. In addition to the so-called "caipirinha" obtained with the use of delimão, similar beverages can be prepared from various other fruits, with taste and palatability identical to the natural flavor.
ESTADO DA TÉCNICATECHNICAL STATE
Como é de conhecimento, atualmente no mercado o usuário tem a suadisposição a denominada caipirinha, industrializada e armazenada "pronta"ou já preparada em estado líquido, em embalagens tipo tetrapack - umacaixa de papel cartão + plástico e alumínio, ou garrafa (plástica ou vidro) eque pode ser preparada não somente com o uso de limão, mas a partir deinúmeros outros tipos de frutas como maracujá, abacaxi, morango e etc.As you know, currently in the market the user has the so-called caipirinha, industrialized and stored "ready" or already prepared in liquid form, in tetrapack packaging - a box of cardboard + plastic and aluminum, or bottle (plastic or glass). ) eque can be prepared not only with the use of lemon, but from numerous other fruits such as passion fruit, pineapple, strawberry and so on.
Esse tipo de bebida já preparada em estado líquido, , com o passar dotempo, após transporte estocagem e exposição no ponto de venda, acaba porperder o sabor, já não muito natural desde a sua industrialização.This type of beverage already prepared in liquid state, with the passing of time, after transport storage and exposure at the point of sale, ends up losing the taste, not very natural since its industrialization.
Na verdade, esse tipo de bebida recebe não somente pinga, comovodka, rum, tequila, saquê e outras bebidas alcoólicas, mantendo-se omesmo princípio de preparo. Ocorre que a bebida acondicionada já pronta,produzida industrialmente, perde totalmente suas características, tendo oseu sabor praticamente anulado e não satisfazendo assim o público emtermos de palatabilidade.In fact, this type of drink receives not only drips, comovodka, rum, tequila, sake and other alcoholic beverages, keeping the same principle of preparation. It happens that the ready-made, industrially produced packaged beverage loses its characteristics completely, having its taste practically nullified and thus not satisfying the public in terms of palatability.
Já o preparado em pó, por ser desidratado e receber aromatizantes,corantes e conservantes, perde em muito do seu sabor, além do que, ao sermisturado com a bebida alcoólica não reproduz o verdadeiro sabor dacaipirinha. Além disso, a qualidade e o tipo de açúcar variam muito de paíspara país e, tanto líquida como em pó, esse tipo de bebida aceita somente aadição de cachaça.Already the powdered, being dehydrated and receiving flavorings, dyes and preservatives, loses much of its flavor, and, when mixed with alcohol does not reproduce the true flavor of dacaipirinha. In addition, the quality and type of sugar varies greatly from country to country and, both liquid and powdered, this type of beverage only accepts the addition of cachaça.
De qualquer forma, em pó ou líquida, a caipirinha encontraproblemas para manter o sabor e a palatabilidade, especialmente em outraspartes do mundo, após, transportada, estocada e comercializada.In either powder or liquid form, caipirinha encounters problems to maintain taste and palatability, especially in other parts of the world, after being transported, stocked and marketed.
O autor do processo em questão, motivo desse pedido de patente,pleiteou através do PI 0706092-0, um processo pelo qual uma mistura depolpa de frutas frescas naturais, sem adição de conservantes e já contendoporcentagem adequada de açúcar, é embalada e enviada ao ponto de vendas.The plaintiff in question, on the basis of this patent application, has applied for PI 0706092-0, a process whereby a mixture of natural fresh fruit pulp, without added preservatives and already containing an appropriate percentage of sugar, is packaged and sent to the point. of sales.
O produto é vendido em condição viscosa, mantendo-se a conservação dasfrutas mesmo em ambiente não refrigerado. O produto, além de possibilitara feitura da caipirinha, tem a vantagem de receber a mistura de vodka, rum,tequila ou outras bebidas alcoólicas, além, obviamente, de pinga. Segundoo PI 0706092-0, os pedaços de frutas naturais passam pelas seguintesetapas industriais: seleção, lavagem e desinfecção, pré-aquecimento,moagem ou descaroçamento ou extração de polpa, refinamento, desaeração,tratamento enzimático (se necessário), seguindo-se etapas debranqueamento, pasteurização e/ou esterilização, envase asséptico e,finalmente, armazenamento do produto - em condições de congelamento ouem temperatura ambiente.The product is sold in a viscous condition, maintaining the preservation of fruits even in non-refrigerated environment. The product, besides making caipirinha possible, has the advantage of receiving the mixture of vodka, rum, tequila or other alcoholic beverages, besides, obviously, drips. According to PI 0706092-0, the pieces of natural fruit go through the following industrial steps: selection, washing and disinfection, preheating, milling or pulping or extraction, refinement, deaeration, enzymatic treatment (if necessary), followed by blanching steps. , pasteurization and / or sterilization, aseptic filling and, finally, storage of the product - under freezing conditions or at room temperature.
OBEJTIVO DA PATENTEPATENT OBJECTIVE
O autor do pedido em questão, vem utilizar-se do processo acimacitado, para pleitear a combinação de ingredientes, em porcentagensadequadas, para a produção de uma série de compostos de característicasviscosas e já com açúcar, fornecido em sacos flexíveis, embalagens devidro ou de plástico, podendo ser exposto em gôndola normal (seca) e/ourefrigerada em super e hipermercados, e em bares, restaurantes,lanchonetes e casas noturnas.The author of the application in question uses the above process to claim the combination of ingredients, in appropriate percentages, for the production of a series of compounds with viscous characteristics and already sugar, supplied in flexible bags, glass or plastic packaging. It can be displayed in a normal (dry) and / or refrigerated gondola in super and hypermarkets, and in bars, restaurants, snack bars and nightclubs.
O produto, em suas variadas combinações, pode ser exportado paratodas as partes do mundo, em condições de receber a adição de vodka e/oupinga e/ou saquê e/ou rum e/ou tequila, para o preparo da "caipirinha",quando do uso de limão ou de variadas bebidas similares, quando do usode outras frutas, mantendo-se a integridade do seu sabor natural.The product, in its various combinations, can be exported to all parts of the world, under conditions of receiving the addition of vodka and / oupinga and / or sake and / or rum and / or tequila, for the preparation of "caipirinha", when the use of lemon or similar beverages when using other fruits, while maintaining the integrity of their natural flavor.
Figura 1 - Vista esquemática, mostrando o equipamento e as etapasconcebidas para o processamento das frutas - processo e módulos jápleiteados no pedido Pl 0706092-0, para a formação do produto pastosocom adição de açúcar e sua pasteurização e envase.Figure 1 - Schematic view, showing the equipment and the steps conceived for the processing of fruits - process and modules already completed in order Pl 0706092-0, for the formation of the pasture product with sugar addition and its pasteurization and filling.
Em conformidade com a figura 1, o equipamento utilizado para aprodução dos compostos a partir de polpa ou pedaços de frutas, constitui-sede módulo borbulhador (2) no qual penetram, após etapa de seleção,pedaços de frutas (F) frescas naturais, transportadas em esteira (1),seguindo para um módulo de enxágüe composto por bico aspersor paralavagem (3). Outras etapas podem ocorrer, como pré-aquecimento, moagemou descaroçamento ou extração de polpa das frutas (F), sendo o produtotransportado à dois tanques de mistura (4) sob agitadores mecânicos (6)mantidos em temperatura adequada por aplicação de calor (5).According to Figure 1, the equipment used to produce the compounds from pulp or fruit pieces is a bubbler module (2) into which, after selection stage, pieces of natural fresh fruit (F) are transported. on a treadmill (1), following to a rinse module consisting of a sprinkler nozzle (3). Other steps may occur, such as preheating, grinding or ginning or pulp extraction (F), the product being transported to two mixing tanks (4) under mechanical stirrers (6) kept at an appropriate temperature by heat application (5) .
Os pedaços de frutas (F) são batidos, recebendo adição de açúcar emporcentagem predeterminada e transformados em condição pastosa (P),formando um produto (P) que, através de uma bomba de transferência (7) éinserido em um dispositivo desaerador (8), para a etapa de retirada deoxigênio eventualmente dissolvido na pasta. Com isso são evitadas futurasreações químicas de oxidação, seguindo-se, imediatamente segue-se apasteurização e/ou esterilização, efetuada na tubulação de um trocador decalor (9), quando produto (P) é aquecido adequadamente por tempoprolongado. Tais etapas, de desaeração e pasteurização são importantespara evitar alterações na cor e no sabor do produto (P). Após aesterilização do produto (Ρ), o mesmo segue para etapa de envase.The fruit pieces (F) are whipped, added sugar in predetermined percentage and transformed into pasty condition (P), forming a product (P) which, through a transfer pump (7) is inserted into a deaerator device (8) , for the oxygen removal step eventually dissolved in the paste. This prevents future chemical reactions of oxidation, followed immediately by pasteurization and / or sterilization, carried out in the tubing of a heat exchanger (9), when product (P) is heated appropriately by a long time. Such deaeration and pasteurization steps are important to avoid changes in product color and taste (P). After sterilization of the product (Ρ), it goes to filling stage.
Portanto, através do equipamento e etapas acima descritas, sãopreparados os "COMPOSTOS DE POLPA E/OU PEDAÇOS DE FRUTASCOM AÇÚCAR, PARA MISTURA COM BEBIDA ALCOÓLICA E DEMAISINGREDIENTES, PARA O PREPARO DE CAIPIRINHA E DE BEBIDASSIMILARES", motivos desse pedido de patente de invenção, onde sãoutilizadas, para as combinações pleiteadas, são utilizadas frutas como olimão - par,a o preparo da caipirinha, frutas vermelhas, maracujá, morango,kiwi, lichia, uva verde, uva roxa, abacaxi com hortelã, frutas tropicais,frutas amarelas, frutas cítricas, caju, manga, tangerina com pimenta, melão,melancia, morango com limão, lima da pérsia, banana, goiaba, graviola,carambola, acerola, jabuticaba, cosmopolitan, nas seguintes combinações eporcentagens:Therefore, through the equipment and steps described above, the "PULP AND FRUIT COMPOUNDS WITH SUGAR COMPOUNDS FOR ALCOHOLIC DRINK MIXTURE AND PREPARATIONS FOR THE PREPARATION OF CAIPIRINHA AND BEVERAGESIMILARIES" are grounds for this patent application. where they are used, for the claimed combinations, fruits such as olimão - pair are used to prepare caipirinha, red fruits, passion fruit, strawberry, kiwi, litchi, green grape, purple grape, pineapple with mint, tropical fruits, yellow fruits, citrus fruits. , cashew, mango, tangerine with pepper, melon, watermelon, strawberry with lemon, persian lime, banana, guava, soursop, star fruit, acerola, jabuticaba, cosmopolitan, in the following combinations and percentages:
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Claims (1)
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BRPI0805437-1A BRPI0805437A2 (en) | 2008-12-18 | 2008-12-18 | pulp and / or fruit pieces with sugar for mixing with alcoholic beverages and other ingredients for the preparation of caipirinha and similar beverages |
| PCT/BR2009/000431 WO2010069026A1 (en) | 2008-12-18 | 2009-12-18 | Packaged and pasteurized fruit pulp or pieces and process of production thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BRPI0805437-1A BRPI0805437A2 (en) | 2008-12-18 | 2008-12-18 | pulp and / or fruit pieces with sugar for mixing with alcoholic beverages and other ingredients for the preparation of caipirinha and similar beverages |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BRPI0805437A2 true BRPI0805437A2 (en) | 2010-09-08 |
Family
ID=42268205
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BRPI0805437-1A BRPI0805437A2 (en) | 2008-12-18 | 2008-12-18 | pulp and / or fruit pieces with sugar for mixing with alcoholic beverages and other ingredients for the preparation of caipirinha and similar beverages |
Country Status (2)
| Country | Link |
|---|---|
| BR (1) | BRPI0805437A2 (en) |
| WO (1) | WO2010069026A1 (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103169025B (en) * | 2013-03-15 | 2014-11-05 | 叶阿彬 | Guava fruit tablet and preparation method thereof |
| CN103222501A (en) * | 2013-04-19 | 2013-07-31 | 张丽香 | Health-care canned litchi, and preparation method thereof |
| CN104782744A (en) * | 2015-03-10 | 2015-07-22 | 刘瑞华 | Blood replenishing canned litchi |
| CN105077521A (en) * | 2015-08-26 | 2015-11-25 | 合浦果香园食品有限公司 | Apparatus for continuously processing litchi |
| CN108841493A (en) * | 2018-07-24 | 2018-11-20 | 天峨县平昌生态农业有限公司 | A kind of preparation process of litchi spirit |
| CN111728115A (en) * | 2020-07-06 | 2020-10-02 | 山东鲁海食品有限公司 | Apple guava fruit bag and preparation method thereof |
| CN116035233A (en) * | 2022-12-10 | 2023-05-02 | 上海嘉备轻工机械有限公司 | Combination equipment and method of a modular fruit and vegetable processing production line |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CH234579A (en) * | 1942-11-06 | 1944-10-15 | Cartigny Jean | Process for the production of a permanent product in an ointment-like form from parts of plants, especially fruits. |
| US6004598A (en) * | 1997-02-11 | 1999-12-21 | Citricos Naturales, Ltda | Process for manufacturing recently extracted fruit pulp, packing method and the product obtained thereby |
-
2008
- 2008-12-18 BR BRPI0805437-1A patent/BRPI0805437A2/en not_active Application Discontinuation
-
2009
- 2009-12-18 WO PCT/BR2009/000431 patent/WO2010069026A1/en not_active Ceased
Also Published As
| Publication number | Publication date |
|---|---|
| WO2010069026A1 (en) | 2010-06-24 |
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| B03A | Publication of a patent application or of a certificate of addition of invention [chapter 3.1 patent gazette] | ||
| B11A | Dismissal acc. art.33 of ipl - examination not requested within 36 months of filing | ||
| B11Y | Definitive dismissal - extension of time limit for request of examination expired [chapter 11.1.1 patent gazette] |