EP0301050A1 - Procede de traitement de fruits et legumes, notamment pour l'obtention de jus et installation pour sa mise en uvre - Google Patents

Procede de traitement de fruits et legumes, notamment pour l'obtention de jus et installation pour sa mise en uvre

Info

Publication number
EP0301050A1
EP0301050A1 EP19880901219 EP88901219A EP0301050A1 EP 0301050 A1 EP0301050 A1 EP 0301050A1 EP 19880901219 EP19880901219 EP 19880901219 EP 88901219 A EP88901219 A EP 88901219A EP 0301050 A1 EP0301050 A1 EP 0301050A1
Authority
EP
European Patent Office
Prior art keywords
juice
press
mash
filtration device
membrane filtration
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.)
Withdrawn
Application number
EP19880901219
Other languages
German (de)
English (en)
Inventor
Walter Gresch
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Bucher Guyer AG
Original Assignee
Bucher Guyer AG
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Bucher Guyer AG filed Critical Bucher Guyer AG
Publication of EP0301050A1 publication Critical patent/EP0301050A1/fr
Withdrawn legal-status Critical Current

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
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/04—Extraction of juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
    • A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
    • 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

Definitions

  • the invention relates to a process for the preparation of agricultural products intended as starting material, for example fruits and / or vegetables, for the production of liquid raw products by crushing and selective, enzymatic liquefaction of the starting material and for the subsequent refinement of the liquid raw product.
  • the invention is therefore based on the object of avoiding the disadvantages mentioned and of creating a method with an associated system which ensures a higher overall yield at reduced costs and contributes to favoring the consumption of the system and the disposal of the system.
  • this object is achieved in that the starting material is liquefied only to such an extent that a liquid-viscous mash paste consisting of further liquefiable coarse portions is formed, which is then fed to a press for the extraction of raw juice.
  • the raw juice is expediently clarified by membrane filtration.
  • the raw juice can also be refined in a different way, for example by drying to powder or flakes, by adding pulpy fruit juices.
  • the retentate residue from the membrane filtration is fed evenly to the mash residue after pressing the mash slurry and then pressed together.
  • the resulting juice is fed to membrane filtration.
  • the mash porridge is roughly filtered after liquefaction and before pressing.
  • part of the fine sludge formed during liquefaction is separated before pressing, which increases the pressing performance.
  • the filtrate obtained by the rough prefiltration is distributed to a further stage of the process, for example membrane filtrates, drying, production line for pulpy juices, etc.
  • the system for carrying out the method is characterized in that it consists of one or more containers for liquefaction by enzyme treatment, a subsequent fruit juice press and at least one of the finishing stages mentioned.
  • a particularly effective solid-liquid separation during the pressing process is achieved if the fruit juice press consists of a horizontal basket press.
  • the membrane filtration device expediently consists of an ultra or microfiltration device.
  • a coarse pre-filtration device is arranged between the liquefaction container and the fruit juice press.
  • the coarse pre-filtration device consists of a gap filter. The latter are advantageously provided with a cleaning device for cleaning the filter surface.
  • a pretreatment stage for the retentate returned to the membrane filtration device is arranged between the membrane filtration device and the fruit juice press or the fruit juice press and the membrane filtration device.
  • Pretreatment with known fining agents and enzymes prevents the juice from becoming cloudy and improves the filtration of the retentate.
  • the resulting raw juice viscosity is significantly lower, for example 20 to 60%, compared to the raw juice extraction using a vibrating sieve or a passing machine. This significantly improves the yield of the subsequent ultrafiltration.
  • the pressed residue has a structure which allows the juice contained in the retentate of the subsequent membrane filtration to be recovered in whole or in part in an economical manner. This enables total yields in the range of 94 to 97% to be achieved.
  • the pressing residue (pomace) has a relatively low residual moisture of, for example, 42 to 47%, so that it can be dried economically and used for feed purposes, for example.
  • the raw material to be juiced which can consist of whole fruits, is crushed in a mill 1 nert and introduced into a liquefaction tank 2 for enzyme treatment.
  • the chopped fruits are mixed together with the added enzymes, eg cellulase, pectinase, with the aid of a stirrer and liquefied by the enzymatic treatment.
  • the degree of liquefaction of the mash is selected so that a liquid-viscous slurry is formed, which however contains even coarser parts that can be liquefied.
  • the state can be achieved in comparison to total liquefaction, for example by reducing the stirring intensity, the liquefaction time (for example 45-75 minutes instead of, for example, 2 hours) and a reduction in the enzyme dosage.
  • the quality is further favored by reducing the liquefaction time and the stirring intensity.
  • the mash slurry obtained in this way is then fed to a coarse pre-filtration device 3, which operates in a pore or gap size range of approximately 30 to 150 ⁇ m. Because of the risk of clogging, the coarse pre-filtration device
  • the retentate from the coarse pre-filtration device 3 is further processed in a fruit juice press 4.
  • the raw juice thus obtained is then fed to a membrane filtration device 5 for clarification, which preferably consists of an ultra or microfiltration device. That separated in the coarse pre-filtration device 3. Filtrate is likewise introduced into the membrane filtration device 5 via a line 6 with approx. 10 to 60% of the total flow and subjected to the clarification process, while the retentate of the coarse pre-filtration device 3 is introduced into the fruit juice press 4 with approx. 40 to 90%.
  • the retentate residue of the membrane filtration device 5 is fed back into the fruit juice press 4 via a line 7 and mixed with the residue obtained during the raw juice extraction and then filtered. As a result, the juice still contained in the retentate residue of the membrane filtration device 5 is recovered. When it is returned to the fruit juice press 4, the retentate goes through a treatment stage 8.
  • Known fining agents such as gelatin, or enzymes, such as pectinase, can be used as treatment agents.
  • the system according to the invention can also be used for the preparation of various raw materials from agricultural products and waste for biotechnological processes.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Water Supply & Treatment (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Apparatuses For Bulk Treatment Of Fruits And Vegetables And Apparatuses For Preparing Feeds (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

Pour l'obtention de jus de fruits et de légumes, on emploie un procédé, dans lequel la matière première réduite en morceaux est liquéfiée dans un récipient (2) par un traitement aux enzymes jusqu'à ce qu'il se forme une purée liquide visqueuse contenant de grosses parties encore liquéfiables. Cette purée est enfin conduite à une presse à fruits (4) pour obtenir un jus brut. Ensuite le jus brut est éclairci dans un dispositif de filtrage à membrane (5). De cette manière, le rendement global est augmenté et la qualité du jus améliorée. L'opération de pressage peut être améliorée si la purée est passée avant le pressage dans un dispositif de préfiltration (3).
EP19880901219 1987-02-14 1988-02-09 Procede de traitement de fruits et legumes, notamment pour l'obtention de jus et installation pour sa mise en uvre Withdrawn EP0301050A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CH556/87 1987-02-14
CH55687A CH673375A5 (fr) 1987-02-14 1987-02-14

Publications (1)

Publication Number Publication Date
EP0301050A1 true EP0301050A1 (fr) 1989-02-01

Family

ID=4189733

Family Applications (1)

Application Number Title Priority Date Filing Date
EP19880901219 Withdrawn EP0301050A1 (fr) 1987-02-14 1988-02-09 Procede de traitement de fruits et legumes, notamment pour l'obtention de jus et installation pour sa mise en uvre

Country Status (4)

Country Link
EP (1) EP0301050A1 (fr)
CN (1) CN88101120A (fr)
CH (1) CH673375A5 (fr)
WO (1) WO1988006005A1 (fr)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5731018A (en) * 1989-11-01 1998-03-24 Novo Nordisk A/S Method for production of a fruit or vegetable juice concentrate
DK545289D0 (da) * 1989-11-01 1989-11-01 Novo Nordisk As Fremgangsmaade til fremstilling af et koncentrat af en frugtsaft eller en vegetabilsk saft
CN1079213C (zh) * 1997-01-01 2002-02-20 阜新市它盛食品饮料厂 果蔬汁、蔬菜乳酸发酵汁复合饮料及其制备方法
AU5146099A (en) * 1998-08-28 2000-03-21 Bucher-Guyer Ag Method and device for separating a mixture into solid and liquid parts by cross-flow filtration
CA2536039A1 (fr) * 2003-10-01 2005-04-14 Campbell Soup Company Procede de traitement enzymatique et de filtration d'une plante et produits pouvant etre ainsi obtenus
ITMI20040342A1 (it) * 2004-02-26 2004-05-26 Univ Degli Studi Milano Metodo per la preparazione di derivati di frutto e-o verdura ipoallergenici

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3221576A1 (de) * 1982-06-08 1983-12-08 Röhm GmbH, 6100 Darmstadt Verfahren zum verfluessigen von obst- und gemuesemaischen und -saeften
DE3229345A1 (de) * 1982-08-06 1984-02-09 Henkel KGaA, 4000 Düsseldorf Herstellung eines rote bete-saftkonzentrats mit besserer geschmacksneutralitaet und haltbarkeit
US4483875A (en) * 1983-05-03 1984-11-20 Novo Industri A/S Enzymatic treatment of pomace
CH664068A5 (de) * 1984-08-17 1988-02-15 Bucher Guyer Ag Masch Verfahren zur gewinnung von fluessigkeit aus bei der entsaftung landwirtschaftlicher produkte anfallenden rueckstaenden und vorrichtungen zur durchfuehrung desselben.
FR2575748B1 (fr) * 1985-01-08 1987-07-17 Bretagne Aromes Procede d'extraction du carotene des carottes et concentre de carotene obtenu

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO8806005A1 *

Also Published As

Publication number Publication date
CH673375A5 (fr) 1990-03-15
CN88101120A (zh) 1988-08-24
WO1988006005A1 (fr) 1988-08-25

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