ES2268929A1 - Restoring the natural aroma of fruit after refrigerated preservation, involves applying essence or aroma previously extracted from the fruit, using spray or diffuser - Google Patents

Abstract

A method for restoring the natural aroma of a fruit, lost during preservation in a refrigerated chamber, involves extracting the essence or aroma of the fruit using conventional industrial systems; storing the essence or aroma in a vessel of specific size, having a diffuser or spray system; and diffusing or spraying the product onto the fruit to restore the aroma present in the fruit before preservation.

Description

Fruit flavored.

The present innovation refers to a process destined to the fruit industry , by means of which it is achieved that the fruit that is commercialized and that we consume regularly, has the same aroma or smell that it has when it is collected from the tree itself. This is based on the fact that currently much of the fruit harvested is not immediately marketed, but it goes through a cold storage process that, although it manages to keep the basic virtues of the fruit unaltered, does that this loses almost entirely its own aroma.

Background of the invention

No equal or similar system is known that aims to achieve the purpose pursued with this invention, and proof of this is that at present, any consumer who approaches a supermarket or trade selling fruits, you can check for yourself that the fruit, still and preserve its taste, it turns out, as far as smell is concerned, totally harmless, because no smell can be extracted, and at most, this never It becomes the same one that the fruit counted when it was in the producer tree

However, the usefulness of the essence or aroma of the fruit for other destinations such as, and mainly, the one of elaboration of waters of colony and perfumes

Explanation of the invention.

It consists in the application of a product already known as the essence or aroma of the fruit, to a process industrial, so that the fruit can recover before being consumed, its original smell with the same intensity it had when It was in the tree itself.

The essence or aroma of the fruit, which only It is part of the invention as it constitutes the product at that this new application is conferred on, is obtained in the currently as a byproduct resulting from the production of juices. The process of obtaining it consists in recovering the volatile components present in the fruit in the first stage of evaporation that the juice undergoes during its processing. So, the juice obtained after pressing the fruit pulp, it is subjected to a evaporation process during which it is eliminated in the order of 20% of its constitution water. This evaporated water is the one that contains all the most volatile substances, that is, those that contain a boiling point below 100 ° C under pressure atmospheric The mixture between water and those volatile components, it is led to a distillation column, in which they separate The latter of the water. Once cooled below 5 ° C, the Distillate obtained is what constitutes the natural aroma of the fruit.

The invention itself is given by the application from said product to the fruit itself, once it has been removed of the cold storage chamber. This application is would be done by spraying it on the fruit, so that follow:

First, the aroma of the fruit is packed in containers of different sizes, equipped with spray systems Storage would also be feasible. direct from the product in containers, located on the lines of classified fruit of the marketing industries, equipped already with spray systems. Such spray systems, they could work as much automatically, as they would be, by example, those cases in which a machine or system sprayer is incorporated into the company's own linear and will act as programmed along with the rest of the elements of the linear; as manual, that is, by the action of man, who would directly drive the system sprayer.

Said spraying is carried out directly on the fruit itself, and this can be done both in the same moment of exit of the fruit of the camera, later, once the fruit is in the linear to be classified, later in the process of making the boxes, or even being already in these, before being supplied the fruit to final consumer.

Claims (5)

1. Fruit flavored to get back to the fruit its original aroma or smell, lost during its stage of preservation in cold stores, by applying on the fruit of its own aroma or essence, extracted during its process of transformation, through its pulverization by means of containers in which the aroma is contained, and to which a diffuser element that well through the action of a human person, well by automatic systems, it is activated by promoting exit of the aroma or essence of the container in a powdered form, and the consequent fall or application of that product on the own fruit. 2. Aromatized fruit, according to claim 1, characterized by packaging the aroma or essence of the fruit in plastic containers, glass, or any other component suitable for the packaging of food products, of different sizes, which have a spray system coupled to them. 3. Aromatized fruit, according to claim 1, characterized by the application on the fruit of the aroma or essence of it previously packaged, by spraying, either manual, or automatic, at any time after the fruit comes out of fas chambers. conservation, and prior to its sale to the final consumer. 4. Use of the fruit flavoring procedure on any of the existing varieties of pear, apple, and peach, so eat on other fruit products that may be transformed into juice or other derivatives. 5. Use of the fruit flavoring procedure to enhance the taste of fruits even if they have not been undergoing a prior conservation process.