EP0477323A1 - Procede pour la fabrication de jus trouble sans depot - Google Patents

Procede pour la fabrication de jus trouble sans depot

Info

Publication number
EP0477323A1
EP0477323A1 EP91907266A EP91907266A EP0477323A1 EP 0477323 A1 EP0477323 A1 EP 0477323A1 EP 91907266 A EP91907266 A EP 91907266A EP 91907266 A EP91907266 A EP 91907266A EP 0477323 A1 EP0477323 A1 EP 0477323A1
Authority
EP
European Patent Office
Prior art keywords
juice
cold
comminution
cloudy
production
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Withdrawn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
EP91907266A
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 EP0477323A1 publication Critical patent/EP0477323A1/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Withdrawn legal-status Critical Current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
    • 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
    • A23L2/42—Preservation of non-alcoholic beverages
    • 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
    • A23L2/62—Clouding agents; Agents to improve the cloud-stability
    • 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

Definitions

  • the invention relates to a process for the production of cloudy, cloudy juice from vegetable products for the production of beverages by adding filter residue, in particular retentate from a cross-flow filtration of raw juice obtained from vegetable products.
  • Fruits, berries, grapes, citrus fruits and vegetables are particularly considered as vegetable raw materials for obtaining these juices.
  • the cold-sterile production of cloudy fruit juice in particular orange juice
  • the cold sterilization takes place by means of ultrafiltration and a possible concentration by means of reverse osmosis.
  • the retentate (pulp) from the ultrafiltration is pasteurized, for example, and becomes the permeate from the ultrafiltration, or. added to the concentrate from the reverse osmosis.
  • a disadvantage of these known methods is that the retentate added to the clear juice for clouding sediments out relatively quickly. Sedimentation is even observed if the original juice was sufficiently turbid before membrane filtration. This problem is particularly critical when using the known methods for fruit juices, since such juices, unlike citrus fruit juices, are practically not accepted by the market. The reason for this is that naturally cloudy fruit juices are largely stable to turbidity and the consumer has got used to these juices. In contrast, shaking citrus fruit before use is not offensive.
  • the object of the invention is therefore to increase the turbidity stability of the cloudy juice and to prevent the clouding agents added to the juice from being sedimented.
  • this object is achieved in that the filter residue is subjected to at least one size reduction and is mixed with at least one stabilizing agent.
  • FIG. 1 shows a diagram of the method according to the invention for producing cloudy, cloudy juices from clear juice and Fig. 2 shows another embodiment of the method for producing cloudy stable, practically cold sterile, cloudy juices.
  • the raw juice obtained from fruit, berries, grapes, citrus fruits or vegetables is fed via a line 1 to an ultrafiltration system 2.
  • Cold sterilization of the raw juice takes place in the ultrafiltration system 2.
  • Other cross-flow membrane processes can also be used for this purpose, but preferably ultra or microfiltration with downstream safety microfiltration (filter candles).
  • filter candles downstream safety microfiltration
  • the permeate of the ultrafiltration system 2 is fed as cold sterile clear juice via a line 3 into a mixing device 4.
  • the mixing device 4 which can consist, for example, of a static mixer, filter residues, preferably the retentate, of the ultrafiltration system 2 are fed to the clear juice via a line 5 in order to obtain the desired cloudiness of the clear juice. Filter residues from other filtration systems can also be used.
  • Filter residues from other filtration systems can also be used.
  • the filter residue arrives in the mixing device 4, it is finely comminuted in a comminution device 6.
  • FeineZer comminution is understood to mean a comminution in the particle size, as is achieved by means of known methods for wet grinding.
  • the comminution device 6 it is preferably mainly finely comminuted to a particle size ⁇ 75 ⁇ m.
  • the degree of comminution required largely depends on the structure and density of the particles.
  • Wet comminution methods such as those used for refinement and. Are preferably used as the means for the finest comminution Homogenization of dispersions and the production of emulsions can be used.
  • colloid mills homogenizers such as high-pressure homogenizers or microfluidizers can be used.
  • the comminution can also be supported by a previous enzyme treatment, for example by means of cellulase enzymes.
  • stabilizing agents are also introduced into the mixing device 4 via a line 7.
  • the task of the stabilizing agents is to prevent agglomeration of the finely ground particles.
  • the sediment particles sediment out again after a relatively short time. The same would happen if, in addition to the opacifying agents, only stabilizers were added to the juice without very fine grinding.
  • the stabilizers used are preferably those agents which occur in plant products, in particular in the vegetable raw materials used. An example of this is the use of pectin as a stabilizing agent.
  • 8 fibril substances can be introduced into the mixing device 4 for the production of cloudy juices with fibril substances via a line. After the mixing process in the mixing device 4, a cloudy, cloudy juice is discharged as a result via the line 9.
  • the order of the above steps can also be selected differently depending on the situation.
  • the very fine comminution is already possible in the ultrafiltration system, for example by installing appropriate devices in the circulating circuit and, for example, performing the very fine comminution at the end of the filtration.
  • a further possible application of the method according to the invention is the clouding of rediluted clear juice concentrates.
  • clear juice concentrate is introduced as the starting material from a concentrate store 10 via a line 11 into the mixing device 4. Water is added to the clear juice concentrate via a line 12 (FIG. 1).
  • a "Trottenmost" -like cloudy juice can be produced.
  • the juice is preferably cold deodorized before concentrating or even before clarification, for example by means of membrane processes such as pervaporation or reverse osmosis, and the aroma is likewise enriched by means of a membrane process and then stored separately from the concentrate.
  • This application is used, among other things, for the uniform production and storage of clear juice concentrates during the harvesting campaign and for clouding the juices as required during storage. This avoids bad planning due to incorrect market forecasts. This procedure can be particularly worthwhile if predominantly clear juices are required for sales and the juices are clarified by means of a continuous or semi-continuous process, e.g. by means of ultrafiltration.
  • Another application is the production of juices with different turbidity levels based on a certain sugar content. This makes it possible to bring cloudy juices to the market in a simple manner with different levels of cloudy content. This also applies to the production of cold sterile, cloudy juices and the clouding of back-diluted clear juice concentrate and for other cases.
  • dietary agents can also be produced with an increased proportion of non-indulgent fiber.
  • curries are suitable e.g. also as food additives e.g. to yog hurts.
  • cloudy juice can also be used as the starting material for the process according to the invention.
  • the reason for this is the production of pulpy juice or Purr ⁇ e from juice with a relatively low turbidity, e.g. Fruit juice.
  • turbidity stability of the starting juice it is appropriate here to subject the starting juice to a very fine comminution. In certain cases, this is possible together with the opacifying agent, which is additionally added.
  • the opacifier to be added is preferably used in liquid dispersed form. This shape is particularly well suited for fine grinding. Further treatment steps are also possible in a simple manner.
  • dry products can also be used as an alternative to the liquid form of the opacifying agent.
  • Fig. 2 an embodiment for the production of cloudy stable, practically cold sterile, cloudy juice is shown.
  • the retentate from the previous ultrafiltration system 2 or another crossflow filtration system can be used as an opacifier.
  • the retentate is introduced into a buffer 14 via a line 13 and pretreated in a pretreatment stage 15 as required. This happens for example wise by cleaning undesirable substances, such as flavors, possibly alcohol, etc., by bleaching, concentrating or sterilizing. Appropriate cleaning is particularly important if the juice and retentate do not come from the same herbal product.
  • the sequence of the individual treatments is open and must be adapted to the given situation.
  • Bleaching in particular of retentate from membrane filtration, is generally relatively difficult, since they are polymeric oxidation products. For these reasons, relatively high concentrations of bleaching agents or. particularly strong bleaching agents are used which have to be removed again practically completely or converted into harmless compounds.
  • the bleaching agent is preferably added before and / or with the very fine comminution, which in this case is preferred in the course of the process.
  • the bleaching agents or conversion products thereof are preferably washed by means of membrane filtration by diafiltration.
  • Membrane crossflow processes are particularly suitable as processes for cleaning, bleaching or concentration, e.g. Diafiltration with cleaning water for cleaning the retentate, possibly combined with a concentration of the dispersion.
  • diafiltration with e.g. Sulfurized water is used as a bleaching agent and relatively large-pored membranes for high flux are used for concentration.
  • the retentate which has been cleaned and bleached in the pretreatment stage 15, is then introduced into the very fine comminution device 6.
  • the retentate of the ultrafiltration system 2 can also be fed into the ultrafine comminution device 6 are initiated.
  • the dispersion is stabilized by supplying stabilizing agent via a line 17 in order to prevent agglomeration.
  • fibrile substances are added to the dispersion via a further line 18.
  • the additives in particular opacifiers and stabilizers, reach the mixing device 4, they are combined in a line 19 and fed to a sterilization device 20 upstream of the mixing device 4 and sterilized there.
  • Sterilization is e.g. possible for each component individually or together for all components in the sterilizing device 20.
  • the sterilization can be carried out, for example, with heat, predominantly by pasteurization. The heat influence is low, since the dispersion is taste and aroma neutral and represents a relatively small amount.
  • the sterilization can be carried out for a qualitative improvement by a completely cold production, e.g. with electroshock treatment, ultrasound treatment methods, UV radiation, silver ion treatment, high pressure treatment, etc. Although these methods are relatively expensive, the amount is relatively small due to the concentration of the opacifiers. For safety reasons, a combination of cold sterilization methods is preferable.
  • the fibril materials are preferably dispersed in a liquid, for example water, juice or cold-sterile juice, before sterilization.
  • the sterilization can be carried out in isolation or together with the other additives in the sterilization device 20.
  • the requirement for turbidity stability can normally be dispensed with for the fibril material. Nevertheless, it is desirable that the remaining turbidity components do not sediment out.
  • the raw juice or rediluted, cloudy concentrate is introduced into the cold-run ultrafiltration system 2 and introduced as cold-sterile clear juice via line 3 into the mixing device 4 and there with the sterilized Additives mixed.
  • the juice mixed in this way leaves the mixing device 4 via line 9 as a practically cold-sterile, cloudy stable, cloudy juice.
  • the cold sterilization methods can also be carried out in a cold safety sterilization 21 arranged downstream of the mixing device 4.
  • back-diluted clear juice concentrate can also be used as the starting material.
  • the clear juice concentrate is fed via a line 22 to at least one sterile microfiltration system 23, which is designed as a safety filter, and is introduced directly into the mixing device 4 via a line 24.
  • the retentate of the cross-flow filtration system used in the process according to the invention for turbidity is a fairly complex, non-fibrile product which does not only contain cellulose.
  • the retentate also contains valuable protein substances.

Landscapes

  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Water Supply & Treatment (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Separation Using Semi-Permeable Membranes (AREA)

Abstract

Pour la fabrication de jus troubles sans dépôt, à base de produits végétaux, le jus brut est clarifié dans une installation d'ultrafiltration (2) et mélangé, comme jus stérile à froid, au résidu de filtration d'une filtration à courant transversal. A cette occasion, le résidu de filtration servant de substance opacifiante est finement broyé dans un dispositif broyeur (6) avant son introduction dans le dispositif mélangeur (4). Outre le résidu de filtration, on introduit aussi dans le dispositif mélangeur (4) des agents de stabilisation afin d'éviter l'agglomération des particules finement broyées. Grâce à l'ensemble des mesures prises selon l'invention, on obtient un jus trouble essentiellement sans dépôt.
EP91907266A 1990-04-17 1991-04-15 Procede pour la fabrication de jus trouble sans depot Withdrawn EP0477323A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CH1292/90A CH679546A5 (fr) 1990-04-17 1990-04-17
CH1292/90 1990-04-17

Publications (1)

Publication Number Publication Date
EP0477323A1 true EP0477323A1 (fr) 1992-04-01

Family

ID=4207020

Family Applications (1)

Application Number Title Priority Date Filing Date
EP91907266A Withdrawn EP0477323A1 (fr) 1990-04-17 1991-04-15 Procede pour la fabrication de jus trouble sans depot

Country Status (4)

Country Link
US (1) US5202142A (fr)
EP (1) EP0477323A1 (fr)
CH (1) CH679546A5 (fr)
WO (1) WO1991015968A1 (fr)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE59307578D1 (de) * 1993-08-07 1997-11-27 Eckes Ag Verfahren zur Herstellung von trubstabilen, naturtrüben Fruchtgetränken sowie danach hergestelltes Fruchtgetränk
US5965177A (en) * 1997-11-12 1999-10-12 Lashkajani; Hadi B. Method for producing a clouding agent
US7485332B2 (en) * 1998-12-10 2009-02-03 Tropicana Products, Inc. Citrus peel juice
US6544577B1 (en) 1998-12-10 2003-04-08 Tropicana Products, Inc. Debittered citrus pulp and processing
WO2008094186A2 (fr) * 2006-07-17 2008-08-07 Lor Industries, Llc Procédé de traitement d'un produit laitier fluide, de jus de fruits ou de légumes et de concentrés de boissons formulés pour des produits pour boissons destinés à une consommation humaine pour protéger contre une contamination délibérée avec des agents pa
DE102011006547A1 (de) * 2011-03-31 2012-10-04 Krones Aktiengesellschaft Verfahren und Produktionsanlage zum Herstellen eines Getränkeprodukts
FI123882B (en) * 2012-01-17 2013-11-29 Teknologian Tutkimuskeskus Vtt Procedure for transforming carrier residues
CN105338819A (zh) 2013-06-27 2016-02-17 星巴克公司，贸易用名星巴克咖啡公司 用于饮料和其他食品的生物保存方法
EP3154371B1 (fr) * 2014-06-10 2020-12-02 Tetra Laval Holdings & Finance SA Système et procédé de traitement de produits alimentaires liquides ou semi-liquides
CN115968994A (zh) * 2023-02-17 2023-04-18 江南大学 一种铁皮石斛复合固体饮料的制备方法及固体饮料
CN115968991A (zh) * 2023-02-17 2023-04-18 江南大学 一种铁皮石斛悬浮饮料的制备方法

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GB415868A (en) * 1932-06-20 1934-09-06 Pomosin Werke Gmbh Improvements in or relating to the preparation of stable fruit juice and fruit syrup suspensions
US3634128A (en) * 1969-09-18 1972-01-11 Us Agriculture Process for concentrating liquid foods
US3917867A (en) * 1973-01-09 1975-11-04 Florida State Process for producing a natural orange base by dilution and centrifuging
FR2253465A1 (en) * 1973-12-10 1975-07-04 Frusuma Europ Turbidity agent for beverages - obtd. by e.g. ultra-filtration of fruit juice free of oversize particles
US4374865A (en) * 1980-07-22 1983-02-22 The Procter & Gamble Company Orange juice concentrate
EP0137671A1 (fr) * 1983-09-06 1985-04-17 Philip Morris Incorporated Production de jus de fruit concentré
US4643902A (en) * 1984-09-07 1987-02-17 The Texas A&M University System Method of producing sterile and concentrated juices with improved flavor and reduced acid
US4889739A (en) * 1987-05-18 1989-12-26 The Procter & Gamble Company Method for obtaining commercial feed juices having a more hand-squeezed character
US4946702A (en) * 1988-03-31 1990-08-07 The Procter & Gamble Company Low viscosity orange juice concentrates useful for high Brix products having lower pseudoplasticity and greater dispersibility
US4889574A (en) * 1988-10-31 1989-12-26 General Motors Corporation Window retention method
US4959237A (en) * 1989-06-07 1990-09-25 E. I. Du Pont De Nemours And Company Reverse osmosis concentration of juice products with improved flavor
US5108774A (en) * 1990-07-12 1992-04-28 The Procter & Gamble Company Fruit juice plus citrus fiber
US5073397A (en) * 1990-07-12 1991-12-17 Procter & Gamble Company Method for preparation of ultrafine citrus fiber and derivative fiber-enriched citrus beverages

Non-Patent Citations (1)

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Title
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Also Published As

Publication number Publication date
CH679546A5 (fr) 1992-03-13
WO1991015968A1 (fr) 1991-10-31
US5202142A (en) 1993-04-13

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