CA1239829A - Method for enzymatic treatment of predejuiced mash - Google Patents
Method for enzymatic treatment of predejuiced mashInfo
- Publication number
- CA1239829A CA1239829A CA000452244A CA452244A CA1239829A CA 1239829 A CA1239829 A CA 1239829A CA 000452244 A CA000452244 A CA 000452244A CA 452244 A CA452244 A CA 452244A CA 1239829 A CA1239829 A CA 1239829A
- Authority
- CA
- Canada
- Prior art keywords
- mash
- treatment
- predejuiced
- sps
- aqueous medium
- 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
- A23L2/70—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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/11—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products obtained by enzymatic digestion of fruit or vegetable compositions
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
ABSTRACT OF THE DISCLOSURE
A method for enzymatic treatment of predejuiced mash originating from fruits or vegetables, by addition of an aqueous medium in order to form a viscous mass, and by addition of an enzyme preparation comprising cellulases, hemicellulases, and pectinases to the viscous mass, wherein the enzyme preparation is an SPS-ase preparation is disclosed.
A method for enzymatic treatment of predejuiced mash originating from fruits or vegetables, by addition of an aqueous medium in order to form a viscous mass, and by addition of an enzyme preparation comprising cellulases, hemicellulases, and pectinases to the viscous mass, wherein the enzyme preparation is an SPS-ase preparation is disclosed.
Description
~23~
.
Predejuiced mash is partially dejuiced mash, i.e. mash from which a part of the juice has been removed, preferably by pressing The invention comprises a method for enzymatic treatment of pre-dejuiced mash originating from fruits or vegetables, by addition of an aqueous medium in order to form a viscous mass, and by addition of an enzyme preparation comprising cellulases, hemi-cellulases and pectinases to the viscous mass.
Fruit and vegetable juices, especially apple juice, can be produced mainly by pressing or by total liquefaction. Even if total lique-faction is the simplest way of obtaining a juice, the total lique-faction requires a rather high amount of enzyme, and for that reason the less enzyme demanding, conventional pressing method is often pre-ferred.
By use of the conventional pressing ~ethod a relatively high am~unt of predejuiced mash is generated. In US patent no. 4,275,648 it has been suggested to subject this predejuiced mash to an enzymatic treat-ment in order to generate some more juice from the predejuiced mash.
However~ with the conventional enzymes indicated in ~S patent no.
4,275,648 it has been found that the treatment time of the predejuiced mash is relatively long, that the viscosity decrease rate of the viscous mass consisting of predejuiced mash and aqueous ~edium is relatively low, and that the throughput in relation to the pressing operation subsequent to the treatment of ehe predejuiced mash is relatively low.
~'~3~
Now, according to the invention surprisingly it has been found that the above disadvantages may be obviated or mitigated if a special enzyme preparation is used for the enzy~atic treatment.
Thus the invention comprises a method for enzymatic treatment of predejuiced mash originating from fruits or vegetables by addition of an aqueous medium in order to form a viscous mass and by addition of an enzyme preparation comprising cellulases, hemicellulases, and pectinases to the viscous mass, wherein the enzyme preparation is an SPS-ase as described in Canadian patent application No. 418,242 or in the corresponding Belgian patent No. 895,430 published on June 21, 1983.
The aqueous medium could be e.g. tap water, deionized water, or ex~raction liquid from a previous pressing of mash.
In a preferred embodiment of the method according to the invention the SPS-ase is added in an amount corresponding to a MO~ activity of between 10 and 2000 MOU units/kg of predejuiced mash (the definition of the MOU unit will be indicated later in this specification). In this manner a compromise between low treatment time and high viscosity decrease rate can be obtained.
In a preferred embodiment of the method according to the invention the added SPS-ase preparation is producible on the basis of Aspergill~s aculeatus CBS 101.43. In this manner an optimal ratio between cellulases, hemicellulases, pectinases and SPS-ase is obtained in regard to maximum decomposition.
In a preferred embodiment of the method according to the invention the treatment temperature is between 10C.and 65C.jpreferably between 15C. and 30C. or between 45C. and 55C. In the preferred lower temperature range the reaction rate is relatively low, but as a compensation the taste of the degradation product of the predej-liced mash is excellent. In the preferred higher temperature range the re-action rate is relatively high, whereas the taste of the degradation product of the predejuiced mash may be somewhat impared; as the `` ~23~
degradation product of the predejuiced mash is only a small fraction of the primary juice, this possible lmpairment is of no practical significance. The intermediate temperature range is less preferred due to risk of microbial contamination.
In a preferred embodLment of the method according to the invention the treatment tLme is bet~leen 10 minutes and 15 hours, preferably between 30 minutes and 3 hours. In the lower range of the time interval the decomposition of the predejuiced mash is relatively low, but as a compensation the throughput through the plant is relatively high. In the higher range of the time interval the decomposition of the predejuiced mash is relatively high, whereas th~ throughput through the plant i5 relatively low.
In a preferred embodiment of the method according to the invention the pH during treatment is the natural pH and deionized water is used as the aqueous medium. In this manner no interference with the composition of the natural mineral salts is generated.
In a preferred embodiment of the method according to the invention the extraction liquid from a previous pressing of mash is used as the aqueous mediu~.. In this manner the cost for final concentration of the liquid extract from the predejuiced mash can be reduced.
In a preferred embodiment of the method according to the invention the fruits or vegetables are apples, pears, black or red currants, peaches, apricots, berries, grapes, citrus fruits, tropical fruits, carrots, potatoes, celery, paprica, peas, tomatoes, beans, cabbàge, or onions. It has been found that all the advantages listed above can be obtained with predejuiced mash originating from these fruits or vegetables.
Usually the dry weight of the pomace is around 10-50 % of the dry weight of the predejuiced mash used as a starting material. Thus, pomace is the fruit or vegetable residue, from which practically no more juice normally can be obtained.
~Z3 1~
By means of the lnventlon an increase of the Brix yield ln the final julce is obtained by solubilizatlon of polysaccharides other than pectins, due to the SPS-ase activity.
As appears from the following examples the invention opens up the possibility for a low enzyme dosage in cornparison with con-ventional enzymes on an equal MOU-basis.
In the method described in U.S. Patent No. 4,275,648 the pomace resulting from the enzymatic treatment of the predejuiced mash is separated from the supernatant by means of centrifugal or gravita-tional forces. However, such devices are n~ part of normal plants for production of apple juice. According to the invention no such separation devices are needed, because the same press, which was used in relation to the formation of the predejuiced mash used as the starting material in the method according to the invention can be used also for the separation of the pomace from the supernatant.
Thus the invention provides the further technical advantage in com-parison to the US pat. no. 4,275,648 prior art that the press can be used for the above indicated dual purpose whereby investment costs in the juice production plant are kept to a minimum.
The viscosity decrease rate with conventional enzymes and with an SPS-ase preparation according to the invention is compared in the following series of tests. In these tests the Pectinex (prior art pectinase), and other prior art enzymes and the SPS-ase preparation are used in corresponding concentrations, i.e. concentrations which generate the s~me pec-tinase activity in MO~ units/kg of predejuiced mash, whereby the MOU activity is measured according to the "Deter-mination of the Pectinase Units on Apple Juice (MOU)" of 12.6.1981, available from Schweizerische Ferment AG, Vogesenstrasse 132, Basle, Switzerland.
~ 4 --~L23~2~
Reference is made to the accompany drawing, Figure 1, which illustrates graphically the relative viscosity decreases of suspensions of predejuiced apple mash in the presence of different enzyme preparations.
Predejuiced apple mash which was produced in the following way was used as a substrate:
Apples were coarsely milled with a Bucher Central mill (4mm~.
The apple mash was pressed until 75% of juice (weight/weight) was obtained. The resulting predejuiced apple mash was suspended in the double amount of water and then milled on a Fryma mill with a coround stone outfit and a fissure of 0.5 mm.
Enzyme reactions were carried out at 50C for 3 hours in the Con-traves Epprecht Rheomat 15. During stirring continous viscosity measurements were carried out, and the viscosity expressed as a percentage of the original viscosity was determined (speed setting 15). Table 1 and Figure 1 show a comparison between the effect of Pectinex ( )3X (2550 MO~/g), Celluclast tR)1,5 L, the combination of Pectinex (R) 3X and Celluclast (R) 1 . 5 L and an SPS-ase preparation. The SPS-ase preparation used in these test corresponded to the SPS-ase preparation described in example 1 in Canadian pa~ent application No. 418,242 without base treatment and with the following enzyme activities:
SPS~/g = 40 SRU/g = 205 PGE/g = 9560 HUT at pH 3,2/g = 3200 VHCU/g =256,000 The results appear from the following table 1 and the attached figure 1.
~3g82 . ~ Q~' o o o o o u~ o o o o Lr~ o In O C) O In u~
1 ~3 ~r o C u~ U) ~, ~ ~ ~ ~ ~ ~r u7 Lr) u~ ~ u~ u~ u~ u~ u~ .n u~~ u~
l- ~l ~ p:; + ~
~ ~; ~
r~
U ~; JJ ..
X ~ ~ o n o o o o o u~ o o u~ o o u- O O In o ~ ~ a~ ~ ~ o ,~ D~ ~ U -- a~ 1 N ~ ~ Il~ O
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I .~
u~ a~ Il) al . ~u ~ Q
O ~ ~
~0 ~1 ~
::5 O
Q) ~ U~
a) ~ ~ ~ o o o u~ o o o o Lr~ o o u~ o o o Ul O ~ ~ O
-- ~D O ~ U~ ~1 O ~1 -1 N t`~ ~ ~ (~) ~ ~ t`') ~1 N U r~ I N N N N N ~ N ~ ~ N N
U~ ~ ^
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rl X
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U~
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.
.
Predejuiced mash is partially dejuiced mash, i.e. mash from which a part of the juice has been removed, preferably by pressing The invention comprises a method for enzymatic treatment of pre-dejuiced mash originating from fruits or vegetables, by addition of an aqueous medium in order to form a viscous mass, and by addition of an enzyme preparation comprising cellulases, hemi-cellulases and pectinases to the viscous mass.
Fruit and vegetable juices, especially apple juice, can be produced mainly by pressing or by total liquefaction. Even if total lique-faction is the simplest way of obtaining a juice, the total lique-faction requires a rather high amount of enzyme, and for that reason the less enzyme demanding, conventional pressing method is often pre-ferred.
By use of the conventional pressing ~ethod a relatively high am~unt of predejuiced mash is generated. In US patent no. 4,275,648 it has been suggested to subject this predejuiced mash to an enzymatic treat-ment in order to generate some more juice from the predejuiced mash.
However~ with the conventional enzymes indicated in ~S patent no.
4,275,648 it has been found that the treatment time of the predejuiced mash is relatively long, that the viscosity decrease rate of the viscous mass consisting of predejuiced mash and aqueous ~edium is relatively low, and that the throughput in relation to the pressing operation subsequent to the treatment of ehe predejuiced mash is relatively low.
~'~3~
Now, according to the invention surprisingly it has been found that the above disadvantages may be obviated or mitigated if a special enzyme preparation is used for the enzy~atic treatment.
Thus the invention comprises a method for enzymatic treatment of predejuiced mash originating from fruits or vegetables by addition of an aqueous medium in order to form a viscous mass and by addition of an enzyme preparation comprising cellulases, hemicellulases, and pectinases to the viscous mass, wherein the enzyme preparation is an SPS-ase as described in Canadian patent application No. 418,242 or in the corresponding Belgian patent No. 895,430 published on June 21, 1983.
The aqueous medium could be e.g. tap water, deionized water, or ex~raction liquid from a previous pressing of mash.
In a preferred embodiment of the method according to the invention the SPS-ase is added in an amount corresponding to a MO~ activity of between 10 and 2000 MOU units/kg of predejuiced mash (the definition of the MOU unit will be indicated later in this specification). In this manner a compromise between low treatment time and high viscosity decrease rate can be obtained.
In a preferred embodiment of the method according to the invention the added SPS-ase preparation is producible on the basis of Aspergill~s aculeatus CBS 101.43. In this manner an optimal ratio between cellulases, hemicellulases, pectinases and SPS-ase is obtained in regard to maximum decomposition.
In a preferred embodiment of the method according to the invention the treatment temperature is between 10C.and 65C.jpreferably between 15C. and 30C. or between 45C. and 55C. In the preferred lower temperature range the reaction rate is relatively low, but as a compensation the taste of the degradation product of the predej-liced mash is excellent. In the preferred higher temperature range the re-action rate is relatively high, whereas the taste of the degradation product of the predejuiced mash may be somewhat impared; as the `` ~23~
degradation product of the predejuiced mash is only a small fraction of the primary juice, this possible lmpairment is of no practical significance. The intermediate temperature range is less preferred due to risk of microbial contamination.
In a preferred embodLment of the method according to the invention the treatment tLme is bet~leen 10 minutes and 15 hours, preferably between 30 minutes and 3 hours. In the lower range of the time interval the decomposition of the predejuiced mash is relatively low, but as a compensation the throughput through the plant is relatively high. In the higher range of the time interval the decomposition of the predejuiced mash is relatively high, whereas th~ throughput through the plant i5 relatively low.
In a preferred embodiment of the method according to the invention the pH during treatment is the natural pH and deionized water is used as the aqueous medium. In this manner no interference with the composition of the natural mineral salts is generated.
In a preferred embodiment of the method according to the invention the extraction liquid from a previous pressing of mash is used as the aqueous mediu~.. In this manner the cost for final concentration of the liquid extract from the predejuiced mash can be reduced.
In a preferred embodiment of the method according to the invention the fruits or vegetables are apples, pears, black or red currants, peaches, apricots, berries, grapes, citrus fruits, tropical fruits, carrots, potatoes, celery, paprica, peas, tomatoes, beans, cabbàge, or onions. It has been found that all the advantages listed above can be obtained with predejuiced mash originating from these fruits or vegetables.
Usually the dry weight of the pomace is around 10-50 % of the dry weight of the predejuiced mash used as a starting material. Thus, pomace is the fruit or vegetable residue, from which practically no more juice normally can be obtained.
~Z3 1~
By means of the lnventlon an increase of the Brix yield ln the final julce is obtained by solubilizatlon of polysaccharides other than pectins, due to the SPS-ase activity.
As appears from the following examples the invention opens up the possibility for a low enzyme dosage in cornparison with con-ventional enzymes on an equal MOU-basis.
In the method described in U.S. Patent No. 4,275,648 the pomace resulting from the enzymatic treatment of the predejuiced mash is separated from the supernatant by means of centrifugal or gravita-tional forces. However, such devices are n~ part of normal plants for production of apple juice. According to the invention no such separation devices are needed, because the same press, which was used in relation to the formation of the predejuiced mash used as the starting material in the method according to the invention can be used also for the separation of the pomace from the supernatant.
Thus the invention provides the further technical advantage in com-parison to the US pat. no. 4,275,648 prior art that the press can be used for the above indicated dual purpose whereby investment costs in the juice production plant are kept to a minimum.
The viscosity decrease rate with conventional enzymes and with an SPS-ase preparation according to the invention is compared in the following series of tests. In these tests the Pectinex (prior art pectinase), and other prior art enzymes and the SPS-ase preparation are used in corresponding concentrations, i.e. concentrations which generate the s~me pec-tinase activity in MO~ units/kg of predejuiced mash, whereby the MOU activity is measured according to the "Deter-mination of the Pectinase Units on Apple Juice (MOU)" of 12.6.1981, available from Schweizerische Ferment AG, Vogesenstrasse 132, Basle, Switzerland.
~ 4 --~L23~2~
Reference is made to the accompany drawing, Figure 1, which illustrates graphically the relative viscosity decreases of suspensions of predejuiced apple mash in the presence of different enzyme preparations.
Predejuiced apple mash which was produced in the following way was used as a substrate:
Apples were coarsely milled with a Bucher Central mill (4mm~.
The apple mash was pressed until 75% of juice (weight/weight) was obtained. The resulting predejuiced apple mash was suspended in the double amount of water and then milled on a Fryma mill with a coround stone outfit and a fissure of 0.5 mm.
Enzyme reactions were carried out at 50C for 3 hours in the Con-traves Epprecht Rheomat 15. During stirring continous viscosity measurements were carried out, and the viscosity expressed as a percentage of the original viscosity was determined (speed setting 15). Table 1 and Figure 1 show a comparison between the effect of Pectinex ( )3X (2550 MO~/g), Celluclast tR)1,5 L, the combination of Pectinex (R) 3X and Celluclast (R) 1 . 5 L and an SPS-ase preparation. The SPS-ase preparation used in these test corresponded to the SPS-ase preparation described in example 1 in Canadian pa~ent application No. 418,242 without base treatment and with the following enzyme activities:
SPS~/g = 40 SRU/g = 205 PGE/g = 9560 HUT at pH 3,2/g = 3200 VHCU/g =256,000 The results appear from the following table 1 and the attached figure 1.
~3g82 . ~ Q~' o o o o o u~ o o o o Lr~ o In O C) O In u~
1 ~3 ~r o C u~ U) ~, ~ ~ ~ ~ ~ ~r u7 Lr) u~ ~ u~ u~ u~ u~ u~ .n u~~ u~
l- ~l ~ p:; + ~
~ ~; ~
r~
U ~; JJ ..
X ~ ~ o n o o o o o u~ o o u~ o o u- O O In o ~ ~ a~ ~ ~ o ,~ D~ ~ U -- a~ 1 N ~ ~ Il~ O
. ~ ~ ~ ~ -~ ~ ~ ~ ~ ~ ~ ~ f~l ~ ~ ~ r~l ~ ~ r~
I .~
u~ a~ Il) al . ~u ~ Q
O ~ ~
~0 ~1 ~
::5 O
Q) ~ U~
a) ~ ~ ~ o o o u~ o o o o Lr~ o o u~ o o o Ul O ~ ~ O
-- ~D O ~ U~ ~1 O ~1 -1 N t`~ ~ ~ (~) ~ ~ t`') ~1 N U r~ I N N N N N ~ N ~ ~ N N
U~ ~ ^
'~ al u a) ~ _ ~ 0~
rl X
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~ ,1 ~3 ,~ ~ ~n X _ o n o In o Ln o o o o o o o o In o L~ o U~ ~ Q) ~ O
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~ .
Q X
E~ ~ u~ o Lr~ o o u~ o In' O O U~ O O n o o ~
~ _. ~ ~ ~ ~ ~ o o o ;~
.rl E o o o o o o o o o o o o o o o o o o o E~ -- ,-1 ~ ~1 ,~
.
2~ 9 Appendix to Table 1 (0) : blank (1) : 30 g Pectine ~ 3X / 100 kg of predejuiced mash (2) : 50 g Cell~clast~ 1.5 L/100 kg of predejuiced mash ~3) : 30 g Pectinex~ 3X + 60 g Celluclast~ 1.5 L/100 kg of predejuiced mash (4) : 77,4 g SPS-ase preparation / 100 kg of predejuice mash Pectine ~ 3X : 2'550 MOU/g SPS-ase preparation : 988 MOU/g ~L23~ 9 In the following the lnvention will be illustrated by some examples.
Exam~le 1 _ _ _ _ _ _ _ _ Treatment of prede~uiced applP mash oriyinating from stored apples (Jonathan and Boskop):
Apples were milled with a Bucher C~ntral mill (4mm) and the mash pressed after a mash treatment with Pectinex~ (20 g Pectinex~ lX/100 kg apples, one hour, room temperature) with a Bucher horizontal press until 78 % of juice was obtained.
0~667 kg of the resulting predejuiced apple mash was suspended in 1.333 kg water, heated to 50C. The above indicated SPS-ase prepara-tion was added (10 g/100 kg of predejuiced mash) during stirring.
After combined stirring for 2 hours the mash was pressed with a Hafico HP5M press. 1.510 kg "juice" with 5.5 Brix was obtained.
Exam~le 2 ____ ____ Industrial treatment of predejuiced apple mash.
To 6000 kg of predejuiced apple mash,-which was received from a con-ventional processing fruit juice plant (Bucher Ce~tral mill: 6 mm;
mash treatment: 10 g Pectine ~ lX/100 kg of apples, Bucher HP 5000 press) 12.000 1 of hot water ~condensate from the concentrator) was added and a mixing temperature of 55C was achieved. Then 1.2 kg of the above indicated SPS-ase preparation was added. After two hours of slight stirring the mass was pressed with a Bucher HP 5000 press, similar to a press used for processing of normal apple mashes. The weight of the pomace was 3700 kg, and 14.300 1 juice with 4.5 Brix was obtained.
The following examples 3-12 were carried out generally as example 2, but with the parameters which appear from the following table.
~3~ 2~
,~
~ , , ~. . ~ o ~! ~ ~ ~ ~ ~ ~ Example F F = ~ ~ o ~ g , F ~ P 0 7 ~ ~ ~ p 7 ~ d ~ d r _ * ~ J~ 1uiced m~sh of PD~ ln o ~ ~ o ~ ~ ~ w o ~i weight of raw w w ~aterial ._ . .
o o o o ~ o ~ o o Quantity of o ~ o ~ w ~ O ~ Quantlty of o o o O ~ 0 0 0 o water, _ _ _ . ._ . ._ . _ _ _, o o o~ ~ o o o~ ~n ~ o of visOous : mass, C
-- - ---- - . j o o o o O O O ase prepara-! . tion, g/t PDM~
_ - __ _. .. _.. _ _ , _ _ .. .. _ Enzymatic o o o o o o o o ~ o treatment time -- . . _ ~ ~
O O O O O O o o ~n O minutes ., n ~ O ~ ~ ~ p ~ e v ¦ ~
* ~ ~ - -- --o ~ ~ w w ~ ~ ~ w w Quantlty of o o o o ~ ~ ~ o o o o pomace, kg . __ _ . _ . __ .. _ _ _ , o O O O ~ ~ w O O O Quantity of - ----- --- .. ... .. . ~
I ~ ~ ~ ~ ~ ~ ~ ~ ~ , Julce concen- .
CD W U~ O ~ ~ ; tratlon, ` ' .
~rlx ._ , _ . __ * Trade Mark _ g _ -,~ i, . .
~23~8~
~rhus~ the preferred emhodiment of the present invention provides a method for SPS-ase treatment of predejuiced mash by means of which the treatment time of the p~edejuiced mash can be reduced, the viscosity decrease rate of the viscous mass consisting of predejuiced mash and aqueous medium can be increased and the throughput in relation to the pressing operation subsequent to treatment of the predejuiced mash can be increased.
Exam~le 1 _ _ _ _ _ _ _ _ Treatment of prede~uiced applP mash oriyinating from stored apples (Jonathan and Boskop):
Apples were milled with a Bucher C~ntral mill (4mm) and the mash pressed after a mash treatment with Pectinex~ (20 g Pectinex~ lX/100 kg apples, one hour, room temperature) with a Bucher horizontal press until 78 % of juice was obtained.
0~667 kg of the resulting predejuiced apple mash was suspended in 1.333 kg water, heated to 50C. The above indicated SPS-ase prepara-tion was added (10 g/100 kg of predejuiced mash) during stirring.
After combined stirring for 2 hours the mash was pressed with a Hafico HP5M press. 1.510 kg "juice" with 5.5 Brix was obtained.
Exam~le 2 ____ ____ Industrial treatment of predejuiced apple mash.
To 6000 kg of predejuiced apple mash,-which was received from a con-ventional processing fruit juice plant (Bucher Ce~tral mill: 6 mm;
mash treatment: 10 g Pectine ~ lX/100 kg of apples, Bucher HP 5000 press) 12.000 1 of hot water ~condensate from the concentrator) was added and a mixing temperature of 55C was achieved. Then 1.2 kg of the above indicated SPS-ase preparation was added. After two hours of slight stirring the mass was pressed with a Bucher HP 5000 press, similar to a press used for processing of normal apple mashes. The weight of the pomace was 3700 kg, and 14.300 1 juice with 4.5 Brix was obtained.
The following examples 3-12 were carried out generally as example 2, but with the parameters which appear from the following table.
~3~ 2~
,~
~ , , ~. . ~ o ~! ~ ~ ~ ~ ~ ~ Example F F = ~ ~ o ~ g , F ~ P 0 7 ~ ~ ~ p 7 ~ d ~ d r _ * ~ J~ 1uiced m~sh of PD~ ln o ~ ~ o ~ ~ ~ w o ~i weight of raw w w ~aterial ._ . .
o o o o ~ o ~ o o Quantity of o ~ o ~ w ~ O ~ Quantlty of o o o O ~ 0 0 0 o water, _ _ _ . ._ . ._ . _ _ _, o o o~ ~ o o o~ ~n ~ o of visOous : mass, C
-- - ---- - . j o o o o O O O ase prepara-! . tion, g/t PDM~
_ - __ _. .. _.. _ _ , _ _ .. .. _ Enzymatic o o o o o o o o ~ o treatment time -- . . _ ~ ~
O O O O O O o o ~n O minutes ., n ~ O ~ ~ ~ p ~ e v ¦ ~
* ~ ~ - -- --o ~ ~ w w ~ ~ ~ w w Quantlty of o o o o ~ ~ ~ o o o o pomace, kg . __ _ . _ . __ .. _ _ _ , o O O O ~ ~ w O O O Quantity of - ----- --- .. ... .. . ~
I ~ ~ ~ ~ ~ ~ ~ ~ ~ , Julce concen- .
CD W U~ O ~ ~ ; tratlon, ` ' .
~rlx ._ , _ . __ * Trade Mark _ g _ -,~ i, . .
~23~8~
~rhus~ the preferred emhodiment of the present invention provides a method for SPS-ase treatment of predejuiced mash by means of which the treatment time of the p~edejuiced mash can be reduced, the viscosity decrease rate of the viscous mass consisting of predejuiced mash and aqueous medium can be increased and the throughput in relation to the pressing operation subsequent to treatment of the predejuiced mash can be increased.
Claims (48)
1. Method for enzymatic treatment of predejuiced mash originating from fruits or vegetables, by addition of an aqueous medium in order to form a viscous mass, and by addition of an enzyme preparation comprising cellulases, hemicellulases, and pectinases to the viscous mass, wherein the enzyme preparation is an SPS-ase preparation.
2. Method according to claim 1, wherein the SPS-ase preparation is added in an amount corresponding to a MOU activity of between 10 and 2000 MOU units/kg of predejuiced mash.
3. Method according to claim 1 wherein the added SPS-ase preparation is producible on the basis of Asp. aculeatus CBS
101.43.
101.43.
4. Method according to claim 3, wherein the SPS-ase preparation is added in an amount corresponding to a MOU activity of between 10 and 2000 MOU units/kg of predejuiced mash.
5. Method according to claim 2 wherein the treatment temperature is between 10°C and 65°C.
6. Method according to claim 2 wherein the treatment temperature is in a range selected from 15°C to 30°C and 45°C to 65°C.
7. Method according to claim 2, wherein the treatment time is between 10 minutes and 15 hours.
8. Method according to claim 6 wherein the treatment time is between 30 minutes and three hours.
9. Method according to any one of claims 2, 4 or 5 wherein the pH during treatment is the natural pH and deionized water is used as the aqueous medium.
10. Method according to any one of claims 2, 4 or 5 wherein extraction liquid from a previous pressing of mash is used as the aqueous medium.
11. Method according to claim 3 wherein the treatment temperature is between 10°C and 65°C.
12. Method according to claim 3 wherein the treatment temperature is in a range selected from 15°C to 30°C and 45°C to 65°C.
13. Method according to claim 3, wherein the treatment time is between 10 minutes and 15 hours.
14. Method according to claim 12 wherein the treatment time is between 30 minutes and three hours.
15. Method according to any one of claims 3, 4 or 11 wherein the pH during treatment is the natural pH and deionized water is used as the aqueous medium.
16. Method according to any one of claims 3, 4 or 11 wherein extraction liquid from a previous pressing of mash is used as the aqueous medium.
17. Method for enzymatic treatment of predejuiced mash originating from fruits or vegetables selected from the group comprising apples, pears, black currants, red currants, peaches, apricots, berries, grapes, citrus fruits, tropical fruits, carrots, potatoes, celery, paprika, peas, tomatoes, beans, cabbage and onions, by addition of an enzyme preparation comprising cellulases, hemicellulases and pectinases to the viscous mass, wherein the enzyme preparation is an SPS-ase preparation.
18. Method according to claim 17 wherein the SPS-ase preparation is added in an amount corresponding to a MOU
activity of between 10 and 2,000 MOU units/kg of predejuiced mash.
activity of between 10 and 2,000 MOU units/kg of predejuiced mash.
19. Method according to claim 17 wherein the added SPS-ase preparation is producible on the basis of Asp. aculeatus CBS
101.43.
101.43.
20. Method according to claim 19, wherein the SPS-ase preparation is added in an amount corresponding to a MOU
activity of between 10 and 2000 MOU units/kg of predejuiced mash.
activity of between 10 and 2000 MOU units/kg of predejuiced mash.
21. Method according to claim 18 wherein the treatment temperature is between 10°C and 65°C.
22. Method according to claim 18 wherein the treatment temperature is in a range selected from 15°C to 30°C and 45°C to 65°C.
23. Method according to claim 18, wherein the treatment time is between 10 minutes and 15 hours.
24. Method according to claim 22 wherein the treatment time is between 30 minutes and three hours.
25. Method according to any one of claims 18, 20 and 21 wherein the pH during treatment is the natural pH and deionized water is used as the aqueous medium.
26. Method according to any one of claims 18, 20 and 21 wherein extraction liquid from a previous pressing of mash is used as the aqueous medium.
27. Method according to claim 19 wherein the treatment temperature is between 10°C and 65°C.
28. Method according to claim 19 wherein the treatment temperature is in a range selected from 15°C to 30°C and 45°C to 65°C.
29. Method according to claim 19, wherein the treatment time is between 10 minutes and 15 hours.
30. Method according to claim 28 wherein the treatment time is between 30 minutes and three hours.
31. Method according to any one of claims 19, 20 and 27 wherein the pH during treatment is the natural pH and deionized water is used as the aqueous medium.
32. Method according to any one of claims 19, 20 and 27 wherein extraction liquid from a previous pressing of mash is used as the aqueous medium.
33. Method for enzymatic treatment of predejuiced mash originating from fruits or vegetables selected from the group comprising apples, pears, black currants, red currants, peaches, apricots, berries, grapes, citrus fruits, tropical fruits, carrots, potatoes, celery, paprika, peas, tomatoes, cabbage and onions, by addition of an enzyme preparation comprising cellulases, hemicellulases and pectinases to the viscous mass, wherein the enzyme preparation is an SPS-ase preparation.
34. Method according to claim 33 wherein the SPS-ase preparation is added in an amount corresponding to a MOU
activity of between 10 and 2,000 MOU units/kg of predejuiced mash.
activity of between 10 and 2,000 MOU units/kg of predejuiced mash.
35. Method according to claim 33 wherein the added SPS-ase preparation is producible on the basis of Asp. aculeatus CBS
101.43.
101.43.
36. Method according to claim 35, wherein the SPS-ase preparation is added in an amount corresponding to a MOU
activity of between 10 and 2000 MOU units/kg of predejuiced mash.
activity of between 10 and 2000 MOU units/kg of predejuiced mash.
37. Method according to claim 34 wherein the treatment temperature is between 10°C and 65°C.
38. Method according to claim 34 wherein the treatment temperature is in a range selected from 15°C to 30°C and 45°C to 65°C.
39. Method according to claim 34, wherein the treatment time is between 10 minutes and 15 hours.
40. Method according to claim 38 wherein the treatment time is between 30 minutes and three hours.
41. Method according to any one of claims 34, 36 and 37 wherein the pH during treatment is the natural pH and deionized water is used as the aqueous medium.
42. Method according to any one of claims 34, 36 and 37 wherein extraction liquid from a previous pressing of mash is used as the aqueous medium.
43. Method according to claim 35 wherein the treatment temperature is between 10°C and 65°C.
44. Method according to claim 35 wherein the treatment temperature is in a range selected from 15°C to 30°C and 45°C to 65°C.
45. Method according to claim 35, wherein the treatment time is between 10 minutes and 15 hours.
46. Method according to claim 44 wherein the treatment time is between 30 minutes and three hours.
47. Method according to any one of claims 35, 36 and 43 wherein the pH during treatment is the natural pH and deionized water is used as the aqueous medium.
48. Method according to any one of claims 35, 36 and 43 wherein extraction liquid from a previous pressing of mash is used as the aqueous medium.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DK1679/83 | 1983-04-18 | ||
| DK1679/83A DK167983D0 (en) | 1983-04-18 | 1983-04-18 | PROCEDURE FOR ENZYMATIC TREATMENT OF PRESS REMAINS DERIVATIVE FROM FRUITS OR VEGETABLES |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1239829A true CA1239829A (en) | 1988-08-02 |
Family
ID=8107144
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000452244A Expired CA1239829A (en) | 1983-04-18 | 1984-04-17 | Method for enzymatic treatment of predejuiced mash |
Country Status (13)
| Country | Link |
|---|---|
| AR (1) | AR240632A1 (en) |
| AT (1) | AT397189B (en) |
| AU (1) | AU567928B2 (en) |
| CA (1) | CA1239829A (en) |
| CH (1) | CH664874A5 (en) |
| DE (1) | DE3414555C2 (en) |
| DK (1) | DK167983D0 (en) |
| ES (1) | ES531687A0 (en) |
| FR (1) | FR2544178B1 (en) |
| GB (1) | GB2139471B (en) |
| IT (1) | IT1209526B (en) |
| NZ (1) | NZ207875A (en) |
| ZA (1) | ZA842817B (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CH671322A5 (en) * | 1986-09-29 | 1989-08-31 | Bucher Guyer Ag Masch | |
| ES2032701B1 (en) * | 1990-08-30 | 1993-12-16 | Indulerida S A | PROCEDURE FOR THE PRODUCTION OF PEACH OR NECTARINE CONCENTRATE / CLARIFICATION. |
| WO1995004134A1 (en) * | 1993-08-02 | 1995-02-09 | Genencor International, Inc. | Method of reducing complex carbohydrates in fermentation products |
| CN1098882A (en) * | 1993-08-17 | 1995-02-22 | 吴文才 | Multi-enzyme system prepares the method for fruit and vegetable juice and protein emulsion |
| GB2304024A (en) * | 1995-08-04 | 1997-03-12 | Unilever Plc | Tomato sauce for pasta |
| US7056544B2 (en) * | 2000-04-14 | 2006-06-06 | Novozymes, Inc. | Methods for producing potato products |
| CN101160327A (en) * | 2005-03-09 | 2008-04-09 | 卡吉尔股份有限公司 | Process for obtaining pectin |
| DK3257384T3 (en) | 2016-06-16 | 2019-06-11 | Eckes Granini Group Gmbh | Process for making juice drinks |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1276989B (en) * | 1962-02-17 | 1968-09-05 | Roehm & Haas Gmbh | Process for the production of cloudy citrus juices using pectin-degrading enzymes |
| FR1347565A (en) * | 1963-02-18 | 1963-12-27 | Process for treating fruit and vegetables or fruit and vegetable pulps and in particular apples and products conforming to those obtained by the present process or the like, as well as the installations for carrying out said process | |
| US3632346A (en) * | 1968-04-30 | 1972-01-04 | Rohm & Haas | Process for rendering innocuous flatulence-producing saccharides |
| DE1805808C3 (en) * | 1968-10-29 | 1979-06-21 | Roehm Gmbh, 6100 Darmstadt | Macerating fruit or vegetable pulp |
| DE2038544C3 (en) * | 1970-08-03 | 1979-08-30 | Maizena Gmbh, 2000 Hamburg | Process for the production of fruit and vegetable juices by full enzymatic liquefaction |
| ES477526A1 (en) * | 1978-02-08 | 1980-04-01 | Toyo Seikan Kaisha Ltd | Method and apparatus for producing fruit juices |
| JPS54163848A (en) * | 1978-06-14 | 1979-12-26 | Toyo Seikan Kaisha Ltd | Juice making method |
| NL7908722A (en) * | 1979-12-03 | 1981-07-01 | Naarden International Nv | PROCESS FOR PREPARING CITRUS JUICE CONTAINING BEVERAGES WITH IMPROVED CLOUD STABILITY. |
| SE461659B (en) * | 1981-12-22 | 1990-03-12 | Novo Industri As | PROCEDURES FOR PREPARING ENZYMET SPS-AS WITH THE ABILITY TO SUBSTITUTE HIGH-MOLECULE CARBON HYDROGEN |
-
1983
- 1983-04-18 DK DK1679/83A patent/DK167983D0/en not_active IP Right Cessation
-
1984
- 1984-04-12 AU AU26773/84A patent/AU567928B2/en not_active Ceased
- 1984-04-17 AT AT0128184A patent/AT397189B/en not_active IP Right Cessation
- 1984-04-17 CA CA000452244A patent/CA1239829A/en not_active Expired
- 1984-04-17 IT IT8420574A patent/IT1209526B/en active
- 1984-04-17 GB GB08409976A patent/GB2139471B/en not_active Expired
- 1984-04-17 FR FR848406069A patent/FR2544178B1/en not_active Expired - Lifetime
- 1984-04-17 CH CH1928/84A patent/CH664874A5/en not_active IP Right Cessation
- 1984-04-17 AR AR29633184A patent/AR240632A1/en active
- 1984-04-17 DE DE3414555A patent/DE3414555C2/en not_active Expired - Fee Related
- 1984-04-17 ZA ZA842817A patent/ZA842817B/en unknown
- 1984-04-17 ES ES531687A patent/ES531687A0/en active Granted
- 1984-04-17 NZ NZ207875A patent/NZ207875A/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| FR2544178B1 (en) | 1990-01-12 |
| DE3414555A1 (en) | 1984-10-18 |
| FR2544178A1 (en) | 1984-10-19 |
| ES8505237A1 (en) | 1985-05-16 |
| ATA128184A (en) | 1993-07-15 |
| GB2139471B (en) | 1987-01-14 |
| AU2677384A (en) | 1984-10-25 |
| GB8409976D0 (en) | 1984-05-31 |
| DK167983D0 (en) | 1983-04-18 |
| IT1209526B (en) | 1989-08-30 |
| NZ207875A (en) | 1988-02-29 |
| ZA842817B (en) | 1985-01-30 |
| IT8420574A0 (en) | 1984-04-17 |
| DE3414555C2 (en) | 1995-07-27 |
| GB2139471A (en) | 1984-11-14 |
| AR240632A1 (en) | 1990-07-31 |
| AT397189B (en) | 1994-02-25 |
| AU567928B2 (en) | 1987-12-10 |
| CH664874A5 (en) | 1988-04-15 |
| ES531687A0 (en) | 1985-05-16 |
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