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
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
  • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
  • A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
• • 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
  • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
  • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT 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
  • A23L2/52—Adding ingredients
  • A23L2/54—Mixing with gases
• • 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
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
  • A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
• • 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
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/105—Plant extracts, their artificial duplicates or their derivatives

Definitions

• This invention relates to processes for the preparation of kiwifruit products, particularly the preparation of certain kiwifruit fractions and their use in food products.
• a further deficiency is that whilst freezing is an effective preservative measure, the proteolytic enzymes present in the pulp are not destroyed. Preservation by freezing also has no effect on the acid concentration in the pulp. Thus, given that chlorophyll is unstable at the acid pH levels present in the pulp, freezing will not arrest the loss of colour. Other fruit processing techniques which utilize pasteurization and evaporative concentration treatments are also unsatisfactory as in the presence of acid the necessary elevated temperatures degrade chlorophyll and alter the aroma. Furthermore, avoidance of heat does not assist the stability of chlorophyll owing to the relatively high acid levels.
• the present inventors found that, if a chlorophyll containing fraction was separated from the pulp using a largely mechanical process, the pulp could be treated separately by preferably removing an aroma-containing fraction prior to subjecting the juice to conventional processing and the residual pulp to a preservative treatment. These fractions could be stored for long periods prior to them being combined and incorporated into appropriate food products.
• the present invention consists in a process for the preparation of kiwifruit fractions for use in the preparation of kiwifruit products, comprising forming kiwifruit into a pulp; treating the pulp to form a chlorophyll containing fraction, a juice fraction a residual pulp fraction; and subjecting the residual pulp fraction to a preservative treatment.
• the present invention further consists in a process for the preparation of a kiwifruit product comprising forming the kiwifruit into a pulp; treating the pulp to form a chlorophyll containing fraction, a juice fraction and a residual pulp fraction; subjecting the residual pulp fraction to a preservative treatment and combining the chlorophyll fraction with the juice fraction and/or the residual pulp juice fraction.
• the present invention still further consists in a food product which includes a chlorophyll fraction and optionally a kiwifruit fraction selected from the group consisting of a juice fraction and
• the present invention still further consists in a kiwifruit product comprising a kiwifruit derived chlorophyll fraction and optionally a kiwifruit fraction selected from the group consisting of a juice fraction and a residual pulp fraction.
• the major advantage of the processes of the invention is that firstly, the chlorophyll and juice fractions are removed from the acid environment and are not subjected to a preservative. treatment in an acid environment such as pasteurization, both of which act to destroy the chlorophyll and aroma components in the juice fraction. Furthermore, if pasteurization is used, the endogenous proteolytic enzymes are destroyed.
• a number of means may be used to form the kiwifruit into a pulp, of which the most preferred is to pass the kiwifruit through a hammer mill. Following pulping, the seeds, skins and coarse fruit pieces may be removed from the pulp. One means of accomplishing this is a brush finisher.
• a number of sieve stages may be used to remove a coarse pulp and a fine pulp.
• the remaining material is subjected to a separatio to yield a chlorophyll containing fraction and a juice, substantially devoid of chlorophyll.
• a separatio to yield a chlorophyll containing fraction and a juice, substantially devoid of chlorophyll.
• Such a separation may be conveniently effected by centrifugation in which case a clear juice will result and the chlorophyll will b present in the sediment.
• the chlorophyll sediment could be used in that form, desirably the sediment is neutralised and washed to remove water solubl components.
• the sediment has a pH of about 3 - 3.5, preferably it will be neutralised to a pH of about 5 - 7.
• the resultant chlorophyll fraction is freeze-dried or otherwise preserved to give a storable product.
• an aroma-free juice fraction and an aroma-containing fraction are formed by extracting the chlorophyll free juice. If subjected to prior sieving stages, the resultant coarse and fine residual pulps may also be extracted.
• the aroma-containing fraction may be subjected to a concentration process to form an aroma essence.
• the aroma-free juice fraction may be subjected to conventional juice processing to produce a base suitable for food usage.
• the residual pulp remaining after juice processing is subjected to a preservative treatment, such as pasteurization and drying.
• a pulp prepared by treating kiwifruit in a hammer mill is passed through a brush finisher to separate coarse material, such as seeds, skin fragments and large pieces of tissue, from the juice released from the fruit cells.
• the juice is then freed from the fruit tissue by serial passage through fine sieves and centrifuged to produce a clear juice and a green, chlorophyll-rich sediment.
• the chlorophyll sediment is neutralized and soluble constituents are eliminated by washing with water, after which the sediment is freeze-dried to produce a storable powder.
• the clear juice from centrifuging is passed through an extraction column to obtain an aroma-free juice and an aqueous aroma extract.
• the aroma component is adsorbed
• the aroma/chlorophyll-free juice is then processed conventionally, such as by enzymic treatment followed by pasteurization and evaporation to form a stable kiwifruit juice base.
• a sorbet may be prepared by mixing the components with gums and emulsifiers in a scraped-surface heat exchanger-type ice cream maker set to -3°C, as follows:
• a sorbet was prepared by combining chlorophyll powder and aqueous aroma extract with sufficient sucrose to make a slurry.
• Dried kiwifruit pulp, a whipping agent (Versa whip 520) and a gum (Supercol g.f.) were thoroughly dispersed in kiwifruit juice and the sucrose slurry and kiwifruit seeds mixed in; sufficient sucrose was added t make the final concentration of soluble solids 24 degrees Brix.
• the mixture was rapidly frozen in a Taylor Model B343 scraped surface ice confection maker.
• the product was a soft-serve sorbet of an attractive green colour.
• Example 2 A kiwifruit ice cream was prepared by mixing 20g
• a cloudy green kiwifruit juice drink was prepared by diluting 4 litres of processed clear kiwifruit juice to 6 litres and dispersing 12g chlorophyll powder and 60g dried residual pulp and sufficient sugar for optimum acceptability into the liquid by means of a Bamix blender.
• a variety of other products may be prepared.
• a kiwifruit yogurt may be prepared by incorporating the chlorophyll powder, flavour essence and juice into a prepared yogurt.
• a frozen kiwifruit pulp could be prepared by combining the chlorophyll powder with dried residual pulp, seeds and juice and immediately freezing the mixture.
• Frozen kiwifruit confections such as fruit bars could be prepared in a similar manner to the frozen pulp but with addition of suitable texture modifiers before freezing.

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• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Polymers & Plastics (AREA)
• Food Science & Technology (AREA)
• Nutrition Science (AREA)
• Health & Medical Sciences (AREA)
• Botany (AREA)
• Oil, Petroleum & Natural Gas (AREA)
• Mycology (AREA)
• Inorganic Chemistry (AREA)
• Non-Alcoholic Beverages (AREA)
• Coloring Foods And Improving Nutritive Qualities (AREA)
• Transition And Organic Metals Composition Catalysts For Addition Polymerization (AREA)
• Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Applications Claiming Priority (2)

Publications (2)

Family

ID=3774174

Family Applications (1)

Country Status (5)

Cited By (1)

Families Citing this family (11)

Citations (2)

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• 1990
  • 1990-09-06 NZ NZ235205A patent/NZ235205A/en unknown
  • 1990-09-07 JP JP2512087A patent/JPH05503417A/ja active Pending
  • 1990-09-07 WO PCT/AU1990/000405 patent/WO1991003172A1/en not_active Application Discontinuation
  • 1990-09-07 EP EP19900913159 patent/EP0490937A4/en not_active Withdrawn
  • 1990-09-07 AU AU62976/90A patent/AU647043B2/en not_active Ceased

Patent Citations (2)

Non-Patent Citations (1)

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