ES2302420B1 - PROCEDURE FOR OBTAINING TRANSPARENT VEGETABLE JUICE AND TRANSPARENT VEGETABLE JUICE - Google Patents
PROCEDURE FOR OBTAINING TRANSPARENT VEGETABLE JUICE AND TRANSPARENT VEGETABLE JUICE Download PDFInfo
- Publication number
- ES2302420B1 ES2302420B1 ES200600144A ES200600144A ES2302420B1 ES 2302420 B1 ES2302420 B1 ES 2302420B1 ES 200600144 A ES200600144 A ES 200600144A ES 200600144 A ES200600144 A ES 200600144A ES 2302420 B1 ES2302420 B1 ES 2302420B1
- Authority
- ES
- Spain
- Prior art keywords
- vegetable juice
- juice
- transparent
- filter
- procedure
- 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.)
- Active
Links
- 238000000034 method Methods 0.000 title claims abstract description 19
- 235000015192 vegetable juice Nutrition 0.000 title claims abstract description 16
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 24
- 235000013311 vegetables Nutrition 0.000 claims abstract description 12
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 239000011148 porous material Substances 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 230000003247 decreasing effect Effects 0.000 claims description 3
- 239000005909 Kieselgur Substances 0.000 claims description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 2
- 238000005119 centrifugation Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 claims description 2
- 235000019634 flavors Nutrition 0.000 claims description 2
- 235000011194 food seasoning agent Nutrition 0.000 claims description 2
- 239000012528 membrane Substances 0.000 claims description 2
- 238000001471 micro-filtration Methods 0.000 claims description 2
- 238000000926 separation method Methods 0.000 claims description 2
- 238000000108 ultra-filtration Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 description 8
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 6
- 240000002234 Allium sativum Species 0.000 description 3
- 240000004160 Capsicum annuum Species 0.000 description 3
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 3
- 240000008067 Cucumis sativus Species 0.000 description 3
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 3
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 3
- 240000003768 Solanum lycopersicum Species 0.000 description 3
- 235000012055 fruits and vegetables Nutrition 0.000 description 3
- 235000004611 garlic Nutrition 0.000 description 3
- -1 polypropylene Polymers 0.000 description 3
- 241000234282 Allium Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 229920001343 polytetrafluoroethylene Polymers 0.000 description 2
- 239000004810 polytetrafluoroethylene Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000001270 Allium sibiricum Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 239000004677 Nylon Substances 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 241000722363 Piper Species 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- 150000001242 acetic acid derivatives Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 150000002823 nitrates Chemical class 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229920001778 nylon Polymers 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Separation Using Semi-Permeable Membranes (AREA)
- Non-Alcoholic Beverages (AREA)
- Seasonings (AREA)
Abstract
Procedimiento de obtención de zumo de hortalizas transparente y zumo de hortalizas transparente.Procedure for obtaining vegetable juice transparent and transparent vegetable juice.
Procedimiento de obtención de un zumo de
hortalizas
transparente a partir de hortalizas, que comprende
entre otras las etapas de licuarlas separadamente, colar cada uno
de los zumos obtenidos, mezclarlos y filtrar sucesivamente; y zumo
obtenido mediante dicho procedimiento.Procedure for obtaining a vegetable juice
transparent from vegetables, which includes among others the stages of liquefying them separately, straining each of the juices obtained, mixing them and filtering successively; and juice obtained by said procedure.
Description
Procedimiento de obtención de zumo de hortalizas transparente y zumo de hortalizas transparente.Procedure for obtaining vegetable juice transparent and transparent vegetable juice.
La presente invención se refiere a un procedimiento de obtención de un zumo de hortalizas transparente y a dicho zumo obtenido.The present invention relates to a procedure for obtaining a transparent vegetable juice and to said juice obtained.
Dadas las circunstancias en las que actualmente se desarrolla la sociedad, cada vez cobra mayor importancia el consumo de frutas y hortalizas. Las consultas y encuestas públicas, por parte de instituciones estatales y científicas, revelan que la sociedad consume menos frutas y hortalizas al tiempo que aumenta el consumo de comida rápida. La justificación que encuentran los expertos en nutrición a este hecho es que el ritmo de vida actual es muy rápido. La Organización Mundial de la Salud recomienda que se consuma más frutas y hortalizas dado los efectos beneficiosos para las personas.Given the circumstances in which currently society develops, the importance of the Fruit and vegetable consumption. Consultations and public surveys, by state and scientific institutions, reveal that the society consumes less fruits and vegetables while increasing Fast food consumption. The justification found by nutrition experts to this fact is that the current pace of life it's very fast. The World Health Organization recommends that consume more fruits and vegetables given the beneficial effects for the people.
En la literatura de patente existen documentos en los que se describen procedimientos para obtener zumos a partir de frutas, procedimientos para mejorar el sabor y aroma de vegetales y verduras, procedimientos para extraer componentes nutritivos de los mismos, etc.In the patent literature there are documents which describe procedures for obtaining juices from of fruits, procedures to improve the taste and aroma of vegetables and vegetables, procedures to extract components nutritious thereof, etc.
Por otro lado, se conoce la necesidad de productos obtenidos a partir solamente de hortalizas frescas, en los cuales se mantenga inalterable el total de vitaminas y sales minerales presentes en la materia prima inicial, que satisfagan tanto desde el punto de vista nutritivo, como desde el punto de vista organoléptico, a los adultos, niños y adolescentes.On the other hand, the need for products obtained only from fresh vegetables, in which remains unchanged the total vitamins and salts minerals present in the initial raw material, which satisfy both from the nutritional point of view, and from the point of view of Organoleptic view of adults, children and adolescents.
Se ha desarrollado ahora un procedimiento simple y económico en el que, a partir de hortalizas, se obtiene un zumo transparente. Con este procedimiento no hay desnaturalización de proteínas ni descomposición de vitaminas.A simple procedure has now been developed and economic in which, from vegetables, a juice is obtained transparent. With this procedure there is no denaturation of proteins or breakdown of vitamins.
Según un primer aspecto, la presente invención proporciona un procedimiento de obtención de un zumo de hortalizas transparente, con las características de estar aliñado, poseer el sabor y aroma de las hortalizas de partida o mezclas de ellas, como por ejemplo el gazpacho. Opcionalmente puede gasificarse, presentando así la apariencia de una bebida espumosa.According to a first aspect, the present invention provides a procedure for obtaining a vegetable juice transparent, with the characteristics of being seasoned, possessing the flavor and aroma of the starting vegetables or mixtures thereof, such as for example the gazpacho. Optionally it can be gasified, thus presenting the appearance of a foamy drink.
El procedimiento comprende las etapas de:The procedure comprises the steps of:
a) licuar separadamente las hortalizas para obtener zumos;a) liquefy the vegetables separately to get juices;
b) colar cada uno de los zumos obtenidos, a fin de eliminar las partes más gruesas;b) strain each of the juices obtained, in order to remove the thickest parts;
c) filtrar cada zumo colado, mediante un filtro con diámetro de poro adecuado para terminar de eliminar las partes más gruesas.c) filter each strained juice, using a filter with adequate pore diameter to finish removing the parts thicker.
d) mezclar los zumos filtrados, obteniéndose una mezcla de zumos, a la que se añade agua y aliño.d) mix the filtered juices, obtaining a juice mix, to which water and dressing is added.
e) filtrar, al menos una vez, empleándose un medio filtrante de tamaño de poro menor al de la etapa c).e) filter, at least once, using a filter medium of pore size smaller than that of step c).
Existe la opción de gasificar con CO_{2}.There is the option to gasify with CO2.
Las etapas a) a c) se realizan novedosamente, mediante el tratamiento por separado de las hortalizas y de los zumos obtenidos, con el fin de obtener un producto final compensado.Stages a) to c) are carried out novelly, through the separate treatment of vegetables and juices obtained, in order to obtain a final product compensated
Para separar los sólidos suspendidos en el zumo producido, en las etapas de filtrado, se emplean medios filtrantes que pueden consistir en filtros, membranas de microfiltración, o bien en tierra de diatomeas, medios de ultrafiltración y equipos de flujo tangencial. No obstante, también se pueden emplear equipos de centrifugación para llevar a cabo la separación.To separate suspended solids in the juice produced, in the filtering stages, filter media are used which may consist of filters, microfiltration membranes, or well in diatomaceous earth, ultrafiltration media and equipment tangential flow However, you can also use equipment centrifugation to carry out the separation.
Los medios filtrantes están constituidos de celulosa, sus derivados (nitratos, acetatos) y mezclas de ellos. También, pueden ser de nylon, polipropileno y politetraflúoretileno (PTF).The filter media are constituted of Cellulose, its derivatives (nitrates, acetates) and mixtures thereof. Also, they can be nylon, polypropylene and polytetrafluoroethylene (PTF).
A fin de lograr un mayor brillo y transparencia del producto final, la etapa e) se repite de forma secuencial usando medios filtrantes con tamaño de poro decreciente.In order to achieve greater brightness and transparency of the final product, step e) is repeated sequentially using filter media with decreasing pore size.
De acuerdo con un segundo aspecto, la invención proporciona un zumo de hortalizas transparente que se obtiene mediante el procedimiento detallado anteriormente. Este comprende zumo de hortalizas, agua, aliño y opcionalmente CO_{2}.According to a second aspect, the invention provides a transparent vegetable juice that is obtained by the procedure detailed above. This includes vegetable juice, water, seasoning and optionally CO2.
La invención será descrita ahora, sólo a título ilustrativo, por medio del siguiente ejemplo que de ningún modo deberá ser considerado como limitativo del alcance de la invención.The invention will now be described, only by way of illustrative, by way of the following example that in no way should be considered as limiting the scope of the invention.
Se parte de la siguiente materia prima, constituida por las hortalizas cuyas cantidades se expresan en kg.: 3 de tomate (variedad zaragozana); 0,4 de pepino corto; 0,2 de pimiento verde (italiano); 0,3 de cebolleta; 0,1 de pimiento morrón; 0,005 de ajo. De forma separada, son introducidas en una licuadora para licuarlas y obtener de cada una de ellas un zumo. A continuación, cada uno de los zumos resultantes se les hace pasar por un colador. Así, se eliminarán los sólidos más gruesos, tales como restos de pieles, fibras, pepitas, etc.Be part of the following raw material, constituted by vegetables whose quantities are expressed in kg .: 3 of tomato (variety zaragozana); 0.4 short cucumber; 0.2 of green pepper (Italian); 0.3 chive; 0.1 pepper sweet pepper 0.005 garlic Separately, they are introduced in a blender to liquefy them and obtain a juice from each of them. TO then each of the resulting juices is passed on For a strainer. Thus, thicker solids, such as as remains of skins, fibers, nuggets, etc.
Posteriormente, cada uno de los zumos colados se filtran, también por separado, mediante el empleo de un filtro de celulosa de tamaño de poro de 60 \mu. Si llegara a colmatarse el filtro, se sustituiría por otro similar.Subsequently, each of the strained juices is filter, also separately, by using a filter 60 µg pore size cellulose. If it were to fill the filter, would be replaced by a similar one.
Al final de esta etapa, se obtienen los siguientes resultados, expresados como porcentaje, en peso, de zumo líquido colado y filtrado con respecto al peso inicial de zumo obtenido en la primera etapa de licuar: tomate, 40%; pepino, 50%; pimiento verde, 60%; cebolla, 55% y pimiento morrón, 65%; ajo, 40%.At the end of this stage, the following results, expressed as a percentage, by weight, of juice strained and filtered liquid with respect to the initial weight of juice obtained in the first stage of liquefying: tomato, 40%; cucumber, 50%; green pepper, 60%; onion, 55% and bell pepper, 65%; Garlic, 40%
A continuación, dichos zumos son mezclados, según la siguiente proporción, expresadas las cantidades de zumo en kg de peso: tomate, 1; pepino, 0,18; pimiento verde, 0,09; cebolla, 0,125; pimiento rojo, 0,045; ajo, 0, 0015. A esta mezcla se le añade 750 g de agua, sal y vinagre.Then these juices are mixed, according to the following proportion, expressed the amounts of juice in kg weight: tomato, 1; cucumber, 0.18; green pepper, 0.09; onion, 0.125; red pepper, 0.045; garlic, 0.0015. To this mixture 750 g of water, salt and vinegar are added.
Dicha mezcla se somete a filtración, utilizando en esta ocasión un filtro de 10 \mu. En esta realización, se repite esta misma operación cuatro veces más, disminuyendo cada vez el tamaño de poro del medio filtrante. La primera repetición emplea un filtro de 1 \mu y las tres restantes: 0,8 \mu; 0,4 \mu y 0,2 \mu, respectivamente.Said mixture is subjected to filtration, using this time a 10 µ filter. In this embodiment, it repeat this same operation four more times, decreasing each time the pore size of the filter medium. The first repetition employs a 1 µ filter and the remaining three: 0.8 µ; 0.4 µ and 0.2 µ, respectively.
Luego, la mezcla filtrada es transportada a un sifón, en donde se le añade una carga de CO_{2} por cada litro de mezcla y posteriormente, se somete a refrigeración a 5ºC, durante 1 hora. En esta realización, se añaden 8 g de CO_{2}.Then, the filtered mixture is transported to a siphon, where a charge of CO2 is added for each liter of mixture and subsequently, it is subjected to cooling at 5 ° C, during 1 hour. In this embodiment, 8 g of CO 2 are added.
Claims (7)
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES200600144A ES2302420B1 (en) | 2006-01-16 | 2006-01-16 | PROCEDURE FOR OBTAINING TRANSPARENT VEGETABLE JUICE AND TRANSPARENT VEGETABLE JUICE |
| PCT/ES2007/000008 WO2007080204A1 (en) | 2006-01-16 | 2007-01-10 | Method for obtaining clear vegetable juice and clear vegetable juice thus obtained |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES200600144A ES2302420B1 (en) | 2006-01-16 | 2006-01-16 | PROCEDURE FOR OBTAINING TRANSPARENT VEGETABLE JUICE AND TRANSPARENT VEGETABLE JUICE |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ES2302420A1 ES2302420A1 (en) | 2008-07-01 |
| ES2302420B1 true ES2302420B1 (en) | 2009-05-29 |
Family
ID=38256016
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES200600144A Active ES2302420B1 (en) | 2006-01-16 | 2006-01-16 | PROCEDURE FOR OBTAINING TRANSPARENT VEGETABLE JUICE AND TRANSPARENT VEGETABLE JUICE |
Country Status (2)
| Country | Link |
|---|---|
| ES (1) | ES2302420B1 (en) |
| WO (1) | WO2007080204A1 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102754880A (en) * | 2011-04-27 | 2012-10-31 | 安睿心 | Tomato juice production process |
| CN104473263A (en) * | 2014-11-28 | 2015-04-01 | 苏州苏东庭生物科技有限公司 | Processing method of composite fruit-vegetable juice with cucumbers and tomatoes |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6043945B2 (en) * | 1982-11-22 | 1985-10-01 | 大日本紙業株式会社 | clear tomato mix drink |
| JPS5995869A (en) * | 1982-11-22 | 1984-06-02 | Dainippon Shigyo Kk | Transparent tomato mix drink |
| JPS6036739B2 (en) * | 1983-04-30 | 1985-08-22 | 大日本紙業株式会社 | clear tomato mix drink |
| JPS59203869A (en) * | 1983-05-02 | 1984-11-19 | Nippon Denso Co Ltd | Starter |
| KR100519089B1 (en) * | 2003-01-09 | 2005-10-05 | 학교법인 영광학원 | Preparation and Compositions of Mixed Fruit and Vegetable Juices According to Ultrafiltration Conditions |
-
2006
- 2006-01-16 ES ES200600144A patent/ES2302420B1/en active Active
-
2007
- 2007-01-10 WO PCT/ES2007/000008 patent/WO2007080204A1/en active Application Filing
Also Published As
| Publication number | Publication date |
|---|---|
| ES2302420A1 (en) | 2008-07-01 |
| WO2007080204A1 (en) | 2007-07-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100756826B1 (en) | Salted storing method for fish or shellfish using natural fruits extract | |
| CN103082363A (en) | Fruit-vegetable health-care drink | |
| CN102048077A (en) | Convenient and nutritious pudding beancurd jelly | |
| ES2302420B1 (en) | PROCEDURE FOR OBTAINING TRANSPARENT VEGETABLE JUICE AND TRANSPARENT VEGETABLE JUICE | |
| KR102262335B1 (en) | Preparing method of Kimchi with oriental herb and Kimchi prepared by the same | |
| KR100698519B1 (en) | Seolreong-tang without unpleasant smell and the manufacturing method thereof | |
| CN104544394A (en) | Mangosteen beauty beverage | |
| CN104256835A (en) | A sea tangle-dendrobium solid beverage clearing heat and purging internal fire and a preparing method thereof | |
| CN104642701A (en) | Preparation method of organic acid-rich green plum preserved fruit | |
| CN104286190A (en) | Weight-losing soybean milk and preparation method thereof | |
| CN105942273A (en) | Piper sarmentosum flavored health-care beef ball and preparation method thereof | |
| CN102813027A (en) | Fruit and vegetable composite tea beverage and preparation method thereof | |
| KR100882710B1 (en) | An pear drink | |
| KR20210069386A (en) | Method of making stock water for shellfish kalguksu | |
| KR100668429B1 (en) | A manufacturing method of apple vinegar that contain saponin | |
| CN104287016A (en) | Juice beverage containing cucumis metuliferus and oranges | |
| CN104286182A (en) | Fruit soy milk and preparation method thereof | |
| KR101670573B1 (en) | Manufacturing Method for Kimchi using Blueberry and Guibitang, Kimchi using thereof | |
| KR102158999B1 (en) | Manufacturing method of mulberry soybean curd and mulberry soybean curd using the same | |
| CN103461837A (en) | Smoked plum congee capable of relieving summer-heat | |
| KR102307084B1 (en) | Method for manufacturing cockle sauce | |
| KR102650368B1 (en) | Manufacturing method of sauce for fish cooking | |
| CN102987467A (en) | Preparation method of multi-vitamin apple juice beverage | |
| KR102525379B1 (en) | Salted Sauce of Cherry Salmon and Preparation Method Thereof | |
| RU2683217C1 (en) | Method of getting fruit and vegetable beverage using wild-growing berries of siberia |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EC2A | Search report published |
Date of ref document: 20080701 Kind code of ref document: A1 |