CA1199215A - Method of fruit juice reconstitution and canning - Google Patents
Method of fruit juice reconstitution and canningInfo
- Publication number
- CA1199215A CA1199215A CA000466158A CA466158A CA1199215A CA 1199215 A CA1199215 A CA 1199215A CA 000466158 A CA000466158 A CA 000466158A CA 466158 A CA466158 A CA 466158A CA 1199215 A CA1199215 A CA 1199215A
- Authority
- CA
- Canada
- Prior art keywords
- aroma
- canning
- juice
- fruit juice
- reconstitution
- 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.)
- Expired
Links
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
- A23L2/52—Adding ingredients
- A23L2/64—Re-adding volatile aromatic ingredients
Abstract
METHOD OF FRUIT JUICE RECONSTITUTION AND CANNING
Abstract of the Disclosure A method of reconstituting and canning fruit juice which results in a more flavourful end product is disclosed. According to present methods, the concentrated fruit juice aroma is added to the mixing vat along with the water in the reconstitution process and as a result, much of the aroma is lost through evaporation prior to canning. In the method disclosed, a high speed injection device inserts a small quantity of aroma into each empty can on the canning line just prior to the filling of each can with the pasteurized juice. Evaporation of aroma is greatly reduced, resulting in increased flavour when the product is consumed.
Abstract of the Disclosure A method of reconstituting and canning fruit juice which results in a more flavourful end product is disclosed. According to present methods, the concentrated fruit juice aroma is added to the mixing vat along with the water in the reconstitution process and as a result, much of the aroma is lost through evaporation prior to canning. In the method disclosed, a high speed injection device inserts a small quantity of aroma into each empty can on the canning line just prior to the filling of each can with the pasteurized juice. Evaporation of aroma is greatly reduced, resulting in increased flavour when the product is consumed.
Description
2:~
, .
METHOD OF FRUIT JUICE RECONSTITUTION A~JD CANNING
BacXground of the Invention -Field of the Invention -The invention relates to methods of reconsti-tuting and packaging or canning of fruit juices. In particular, it relates to reconstitution and canning of fruit juices where concentrated aromatic flavour essen-ces are added to enhance flavour.
Description of the Prior Art Much of the perception of "taste" in humans in fact is provided by the sense of smell rather than the sense of taste. For this reason, it is well known that an important element of fruit juice reconstitution is the recapturing of the highly vola-til~ flavour and aroma-bearing essences or "aroma" of the fresh juice.
These are the chemical constituants of khe juice which evaporate at low temperatures, which is why they stimu-X0 Late the human sense of smel]., and is also why they arerapidly lost in the process oE concentrating the juice.
In the standard method of juice concentration, the juice is heated to evaporate much o~ t.he water in order that the juice may be frozen and shipped at a lower volume.
In the process of evaporation, most oE the volatile fla-vour and aroma-bearing essences, referred to hereafter as "aroma", are also evaporated. In the current proces-ses, these are recaptured and concentrated for re-addition to the juice at the time of recons-titution.
According to the current method of reconstitu-ting and canning fruit juice, the frozen concentrated juice, which generally is contained in 45 yallon barrels, is allowed to thaw and the liquid concentrate is then pumped into a mixing tank and mixed with water at room temperature to the desired degree of concentra-,~
tion for fruit juice. According to ~he present method,an amount of the concentra~ed aroma is also added to the mixing tank a-t this point in the process. The product, now at normal s-trength, is then pumped through pasteuri~
zing plates which he~t -the juice to approximately 200F
(95C) both to pasteurize the juice and for the purpose of removing air in the canning procedure. The hot pas-teurized juice is then pumped to the filling station where a stream of empty cans, at the rate of up to 800 per minute are filled to the appropriate level and sub-sequently lidded and sealed. Because the aroma-containing product is exposed to the air, both before pasteurization at room temperature, and after pasteuri-zation at increased temperature, a great deal o the aroma evaporates and is lost to the atmosphere. This is typically about 70% according to the current rnethod.
Because the aroma is relatively expensive, the result is that less than the optimum amount of aroma remains in the canned product and the product does not provide a full, natural flavour.
Summary of the Invention According to the method oE the present inven-tion, a small amount of the aroma iB injected into the empty container prior to the filling and sealing oE the container. In its preferred form, t.he invention is directed to a method of reconsti.tuting and canning con-centrated fruit juice wherein a small amount of aroma is injected into the cool empty can just prior to the fill-ing and sealing of the can. In a preferred form, thisis accomplished by utilizing an electronic sensor and high speed electronic applicator placed just prior to the filling station in the canning line.
Brief Description of the Drawin~s In drawings which illustrate embodiments of the invention:
Figure 1 is a schematic diagram showing from above a Eruit juice canning line adapted to carry out the meîhod oE the invention, and Figure 2 is a schematic diagram showing in greater detail the sensor and applicator shown in Figure l and connected equipment.
Description of a Preferred Embodiment Referring to Figure l, a typical frui-t juice canning line comprises an empty can conveying line l, a filling station 2, a lidding station 3, a carrousel 4, and a second conveyer 5. The empty cans are washed prior to entering on conveyer l. By the time the cans reach conveyer 1, they are cold. The cans are conveyed around carrousel 4 and into filling station 2. The hot pasteurized juice is purnped to the filling station via conduit 6~ Each can is filled with the hot pasteurized juice at filling station 2 and is then conveyed along conveyer 5 to liddirlg station 3 where each can is lidded and sealed. Due to the hea-t of the juice, a vacuum is formed in -the can when the procluct cools which serves to preæerve thf-~ juice.
In the present invention, an aroma applicator is included in the canning line at loca-tion 7. An elec-tronic sensor 8 detects the approach of empty can 9 and sends a signal to electronic applicator 10 to inject a small amount of aroma into the bottom of can 9 as it passes. In a typical canning line, the cans will be travelling at a rate of between 500 and 800 cans per minute. Accordingly, a high-speed valve is required on ~; the applicator device. A suitable device for use as the electronic applicator is the ELECTROMATIC XV* solenoid * trade mark
, .
METHOD OF FRUIT JUICE RECONSTITUTION A~JD CANNING
BacXground of the Invention -Field of the Invention -The invention relates to methods of reconsti-tuting and packaging or canning of fruit juices. In particular, it relates to reconstitution and canning of fruit juices where concentrated aromatic flavour essen-ces are added to enhance flavour.
Description of the Prior Art Much of the perception of "taste" in humans in fact is provided by the sense of smell rather than the sense of taste. For this reason, it is well known that an important element of fruit juice reconstitution is the recapturing of the highly vola-til~ flavour and aroma-bearing essences or "aroma" of the fresh juice.
These are the chemical constituants of khe juice which evaporate at low temperatures, which is why they stimu-X0 Late the human sense of smel]., and is also why they arerapidly lost in the process oE concentrating the juice.
In the standard method of juice concentration, the juice is heated to evaporate much o~ t.he water in order that the juice may be frozen and shipped at a lower volume.
In the process of evaporation, most oE the volatile fla-vour and aroma-bearing essences, referred to hereafter as "aroma", are also evaporated. In the current proces-ses, these are recaptured and concentrated for re-addition to the juice at the time of recons-titution.
According to the current method of reconstitu-ting and canning fruit juice, the frozen concentrated juice, which generally is contained in 45 yallon barrels, is allowed to thaw and the liquid concentrate is then pumped into a mixing tank and mixed with water at room temperature to the desired degree of concentra-,~
tion for fruit juice. According to ~he present method,an amount of the concentra~ed aroma is also added to the mixing tank a-t this point in the process. The product, now at normal s-trength, is then pumped through pasteuri~
zing plates which he~t -the juice to approximately 200F
(95C) both to pasteurize the juice and for the purpose of removing air in the canning procedure. The hot pas-teurized juice is then pumped to the filling station where a stream of empty cans, at the rate of up to 800 per minute are filled to the appropriate level and sub-sequently lidded and sealed. Because the aroma-containing product is exposed to the air, both before pasteurization at room temperature, and after pasteuri-zation at increased temperature, a great deal o the aroma evaporates and is lost to the atmosphere. This is typically about 70% according to the current rnethod.
Because the aroma is relatively expensive, the result is that less than the optimum amount of aroma remains in the canned product and the product does not provide a full, natural flavour.
Summary of the Invention According to the method oE the present inven-tion, a small amount of the aroma iB injected into the empty container prior to the filling and sealing oE the container. In its preferred form, t.he invention is directed to a method of reconsti.tuting and canning con-centrated fruit juice wherein a small amount of aroma is injected into the cool empty can just prior to the fill-ing and sealing of the can. In a preferred form, thisis accomplished by utilizing an electronic sensor and high speed electronic applicator placed just prior to the filling station in the canning line.
Brief Description of the Drawin~s In drawings which illustrate embodiments of the invention:
Figure 1 is a schematic diagram showing from above a Eruit juice canning line adapted to carry out the meîhod oE the invention, and Figure 2 is a schematic diagram showing in greater detail the sensor and applicator shown in Figure l and connected equipment.
Description of a Preferred Embodiment Referring to Figure l, a typical frui-t juice canning line comprises an empty can conveying line l, a filling station 2, a lidding station 3, a carrousel 4, and a second conveyer 5. The empty cans are washed prior to entering on conveyer l. By the time the cans reach conveyer 1, they are cold. The cans are conveyed around carrousel 4 and into filling station 2. The hot pasteurized juice is purnped to the filling station via conduit 6~ Each can is filled with the hot pasteurized juice at filling station 2 and is then conveyed along conveyer 5 to liddirlg station 3 where each can is lidded and sealed. Due to the hea-t of the juice, a vacuum is formed in -the can when the procluct cools which serves to preæerve thf-~ juice.
In the present invention, an aroma applicator is included in the canning line at loca-tion 7. An elec-tronic sensor 8 detects the approach of empty can 9 and sends a signal to electronic applicator 10 to inject a small amount of aroma into the bottom of can 9 as it passes. In a typical canning line, the cans will be travelling at a rate of between 500 and 800 cans per minute. Accordingly, a high-speed valve is required on ~; the applicator device. A suitable device for use as the electronic applicator is the ELECTROMATIC XV* solenoid * trade mark
- 3 -2~
operated applicator head manufactured by Sprayma-tion Inc. Such a device is designed for applications requi-ring small repetitive amounts to be applied at high rates of speed. A predetermined amount of the liquid is dispensed when a solenoid coil in the device is energi-zed by an electrical signal, moving a needle assembly away from a valve seat for a brief period and allowing the liquid to flow out of the valve under pressure.
Such a device is designed to operate at rates of up to 2000 cycles per minute. In the preferred form of the present invention, the valve is activated by the signal from an electronic proximity sensor which detects the approach of the empty metal can. A suitable sensor is the proximity sensor manufactured by Ruskin Controls Ltd. Such sensors radiate a magnetic Eield so that when a metal object enters the field, currents induced in the object damp the field-producing oscillator and the out-put of the sensor is switched. An electronic controller amplifies and modifies the signal from the sensor so that the applicator is timed to shoot the quantity of aroma into the passing empty can.
Having a smal~ amount of aroma in the bottom of the cold can, the can iY then conveyed around car-rousel 4 into position for filling at station 2. The can is filled with the hot pasteurized juice in the usual manner and is conveyed along conveyer belt 5 to lidding station 3 at which point the can is lidded and sealed. Because the aroma remains at a cool temperature until the juice is added at the filling station, and the intervening period is short, little e~aporation of the aroma occurs. After the can has been filled, a certain amount of time is required for the aroma to be distribu-ted through the juice to reach the surface area. The only time for this procedure to occur and for the aroma to then evaporate is during the time of conveyance from the filling station to the lidding station. It has been found that little of the aroma is lost during this period.
Looking in more detail at the sensor and applicator system in Figure 2, the electronic sensor 8 has an elec-trical connection 11 to a remote amplifier and controller 12 which arnplifies and adjusts the output signal of the sensor. In the embodiment of the inven-tion tested, Ruskin Controls Ltd. 2000-2112 12.5 mm.
sensor was utilized with the 2000-2 SPST output triac, a 2000-CA remote amplifier and a 2000-02A one shot module.
The signal from the controller is outputed by electrical connection 14 to the applicator or spray gun. The ELECTROMATIC XV having a .050'1 orifice was found to be suitable for high-speed injection of -the aroma.
The aroma is stored in pressurized tank 15.
The aroma used for orange or grapefruit juice is refer-red to commercially as orange or grapefruit water phase aromad For apple juice, a product referred to as apple esters is utilized. m e aroma is pre~surized using a source 16 of C02 under pressure, which is reyulated by valve and pressure gauge 18 and is fil-tered by filter 19, all connected to -the tank by gas line 20, which may be 3/8-inc~l diameter plastic tubing. The liquid aroma is forced under pressure from the tank through line 21, which may be l/2-inch plastic tubing, to the spray gun.
As additional filter 22 is used to prevent impurities from clogging the valve.
Upon receipt of the signal from controller 12, the spray gun va]ve is briefly opened and a quantity of approximately 1.5 cubic centimetres of aroma is injected into the can which is subsequently filled and lidded.
As a result of the increased content of aroma in the product, when the can is finally opened by the end user, the greater amount of aroma evaporates from ~; - 5 l~b~Z~5i the product to stimulate -the user's sense of smell and result in an increased perception of taste.
As will be apparent to persons skilled in the art, various modifications and adaptations of the struc-ture above described to carry out the method of the in-vention are possible without cleparture from the spirit of the invention, the scope oE which is defined in the appended claims. In particular, the preferred embodi-ment has been described in -the context of the canniny of lQ fruit juices. However, the invention is applicable to any form of packaging of fruit ~UiC2S, whether glass, plastic or compressed ibre material.
operated applicator head manufactured by Sprayma-tion Inc. Such a device is designed for applications requi-ring small repetitive amounts to be applied at high rates of speed. A predetermined amount of the liquid is dispensed when a solenoid coil in the device is energi-zed by an electrical signal, moving a needle assembly away from a valve seat for a brief period and allowing the liquid to flow out of the valve under pressure.
Such a device is designed to operate at rates of up to 2000 cycles per minute. In the preferred form of the present invention, the valve is activated by the signal from an electronic proximity sensor which detects the approach of the empty metal can. A suitable sensor is the proximity sensor manufactured by Ruskin Controls Ltd. Such sensors radiate a magnetic Eield so that when a metal object enters the field, currents induced in the object damp the field-producing oscillator and the out-put of the sensor is switched. An electronic controller amplifies and modifies the signal from the sensor so that the applicator is timed to shoot the quantity of aroma into the passing empty can.
Having a smal~ amount of aroma in the bottom of the cold can, the can iY then conveyed around car-rousel 4 into position for filling at station 2. The can is filled with the hot pasteurized juice in the usual manner and is conveyed along conveyer belt 5 to lidding station 3 at which point the can is lidded and sealed. Because the aroma remains at a cool temperature until the juice is added at the filling station, and the intervening period is short, little e~aporation of the aroma occurs. After the can has been filled, a certain amount of time is required for the aroma to be distribu-ted through the juice to reach the surface area. The only time for this procedure to occur and for the aroma to then evaporate is during the time of conveyance from the filling station to the lidding station. It has been found that little of the aroma is lost during this period.
Looking in more detail at the sensor and applicator system in Figure 2, the electronic sensor 8 has an elec-trical connection 11 to a remote amplifier and controller 12 which arnplifies and adjusts the output signal of the sensor. In the embodiment of the inven-tion tested, Ruskin Controls Ltd. 2000-2112 12.5 mm.
sensor was utilized with the 2000-2 SPST output triac, a 2000-CA remote amplifier and a 2000-02A one shot module.
The signal from the controller is outputed by electrical connection 14 to the applicator or spray gun. The ELECTROMATIC XV having a .050'1 orifice was found to be suitable for high-speed injection of -the aroma.
The aroma is stored in pressurized tank 15.
The aroma used for orange or grapefruit juice is refer-red to commercially as orange or grapefruit water phase aromad For apple juice, a product referred to as apple esters is utilized. m e aroma is pre~surized using a source 16 of C02 under pressure, which is reyulated by valve and pressure gauge 18 and is fil-tered by filter 19, all connected to -the tank by gas line 20, which may be 3/8-inc~l diameter plastic tubing. The liquid aroma is forced under pressure from the tank through line 21, which may be l/2-inch plastic tubing, to the spray gun.
As additional filter 22 is used to prevent impurities from clogging the valve.
Upon receipt of the signal from controller 12, the spray gun va]ve is briefly opened and a quantity of approximately 1.5 cubic centimetres of aroma is injected into the can which is subsequently filled and lidded.
As a result of the increased content of aroma in the product, when the can is finally opened by the end user, the greater amount of aroma evaporates from ~; - 5 l~b~Z~5i the product to stimulate -the user's sense of smell and result in an increased perception of taste.
As will be apparent to persons skilled in the art, various modifications and adaptations of the struc-ture above described to carry out the method of the in-vention are possible without cleparture from the spirit of the invention, the scope oE which is defined in the appended claims. In particular, the preferred embodi-ment has been described in -the context of the canniny of lQ fruit juices. However, the invention is applicable to any form of packaging of fruit ~UiC2S, whether glass, plastic or compressed ibre material.
Claims (4)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A method of reconstituting and packaging con-centrated fruit juice wherein an amount of aroma is added into the empty container immediately prior to the filling of the container with the liquid juice.
2. The method of Claim 1 wherein said aroma is added by means of an applicator using a high-speed elec-tronic valve which is located prior to and proximate to the filling station in the container filling line.
3. The method of Claim 2 wherein an electronic sensor is utilized to time the addition of aroma to the container by said applicator.
4. The method of Claims 1, 2 or 3 wherein said container is a metal can and said can is cool in temperature prior to injection of the said aroma.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000466158A CA1199215A (en) | 1984-10-23 | 1984-10-23 | Method of fruit juice reconstitution and canning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000466158A CA1199215A (en) | 1984-10-23 | 1984-10-23 | Method of fruit juice reconstitution and canning |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1199215A true CA1199215A (en) | 1986-01-14 |
Family
ID=4128983
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000466158A Expired CA1199215A (en) | 1984-10-23 | 1984-10-23 | Method of fruit juice reconstitution and canning |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1199215A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1992020615A1 (en) * | 1991-05-24 | 1992-11-26 | Campbell Soup Company | Method and apparatus for adding flavor materials to beverages |
| EP0671128A1 (en) * | 1993-09-15 | 1995-09-13 | Amecke Fruchtsaft GmbH & Co. KG | Process for preserving flavour containing foodstuffs especially beverages |
| WO2004043171A1 (en) * | 2002-11-05 | 2004-05-27 | Stokley-Van Camp, Inc. | In-line and in-container flavor/additive dosing method and system for beverage manufacturing |
-
1984
- 1984-10-23 CA CA000466158A patent/CA1199215A/en not_active Expired
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1992020615A1 (en) * | 1991-05-24 | 1992-11-26 | Campbell Soup Company | Method and apparatus for adding flavor materials to beverages |
| AU669111B2 (en) * | 1991-05-24 | 1996-05-30 | Campbell Soup Company | Method and apparatus for adding flavor materials to beverages |
| US5549143A (en) * | 1991-05-24 | 1996-08-27 | Campbell Soup Company | Apparatus with vacuum recovery for adding flavor materials to beverages |
| US5955132A (en) * | 1991-05-24 | 1999-09-21 | Campbell Soup Company | Method for adding flavor materials to beverages |
| EP0671128A1 (en) * | 1993-09-15 | 1995-09-13 | Amecke Fruchtsaft GmbH & Co. KG | Process for preserving flavour containing foodstuffs especially beverages |
| WO2004043171A1 (en) * | 2002-11-05 | 2004-05-27 | Stokley-Van Camp, Inc. | In-line and in-container flavor/additive dosing method and system for beverage manufacturing |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |