FR2230301A1 - Fruit and meat juice extn. by rupture of cells - by inter cell ice crystals formed by slow freezing - Google Patents

Fruit and meat juice extn. by rupture of cells - by inter cell ice crystals formed by slow freezing

Info

Publication number
FR2230301A1
FR2230301A1 FR7318843A FR7318843A FR2230301A1 FR 2230301 A1 FR2230301 A1 FR 2230301A1 FR 7318843 A FR7318843 A FR 7318843A FR 7318843 A FR7318843 A FR 7318843A FR 2230301 A1 FR2230301 A1 FR 2230301A1
Authority
FR
France
Prior art keywords
cells
rupture
minutes
extn
fruit
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.)
Granted
Application number
FR7318843A
Other languages
French (fr)
Other versions
FR2230301B3 (en
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.)
BLANCHAUD
Original Assignee
BLANCHAUD
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 BLANCHAUD filed Critical BLANCHAUD
Priority to FR7318843A priority Critical patent/FR2230301A1/en
Publication of FR2230301A1 publication Critical patent/FR2230301A1/en
Application granted granted Critical
Publication of FR2230301B3 publication Critical patent/FR2230301B3/fr
Granted legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/06—Lysis of microorganisms
    • C12N1/066—Lysis of microorganisms by physical methods
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Biotechnology (AREA)
  • Genetics & Genomics (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Biomedical Technology (AREA)
  • Medicinal Chemistry (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Virology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

Juice is extracted from natural material made of biological cells slowly freezing the material so that large crystals of ice form within the material and rupture the walls of the cells, the material then being warmed to >0'C and the resultant liquid being separated from residual pulp. The freezing stage should take 10 minutes to 6 hours (pref. 30 minutes to 5 hours) and the material kept frozen for >=35 minutes; the freezing stage temp. should be -2 to -50 degrees C (pref. -5 to -25 degrees C. Used for the extraction of juice from fruits, vegetables, fungi, meat etc., in partic. from mushrooms. Very high extraction rates are obtd., i.e. much higher than pressing processes, without resorting to extraction additives in the form of chemical, biochemical and physico-chemical agents. The cells rupture releases not only aq. juices but also the essences and aromas dispersed in aq. plasma.
FR7318843A 1973-05-24 1973-05-24 Fruit and meat juice extn. by rupture of cells - by inter cell ice crystals formed by slow freezing Granted FR2230301A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7318843A FR2230301A1 (en) 1973-05-24 1973-05-24 Fruit and meat juice extn. by rupture of cells - by inter cell ice crystals formed by slow freezing

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7318843A FR2230301A1 (en) 1973-05-24 1973-05-24 Fruit and meat juice extn. by rupture of cells - by inter cell ice crystals formed by slow freezing

Publications (2)

Publication Number Publication Date
FR2230301A1 true FR2230301A1 (en) 1974-12-20
FR2230301B3 FR2230301B3 (en) 1976-05-14

Family

ID=9119902

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7318843A Granted FR2230301A1 (en) 1973-05-24 1973-05-24 Fruit and meat juice extn. by rupture of cells - by inter cell ice crystals formed by slow freezing

Country Status (1)

Country Link
FR (1) FR2230301A1 (en)

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2357191A1 (en) * 1976-07-07 1978-02-03 Lamouche Marcel Storage stable aq. mushroom extract prodn. - by chopping with equal wt. of water then macerating with hot water
JPS5320456A (en) * 1976-08-09 1978-02-24 Puramu Shiyokuhin Kk Method of making juice from plum fluit amd making dried plum
JPS5324052A (en) * 1976-08-13 1978-03-06 Puramu Shiyokuhin Kk Method of making juice from plum fluit and side dish of plum
FR2378458A1 (en) * 1977-02-01 1978-08-25 Castle & Cooke FOOD PRODUCT MADE FROM MUSHROOM FEET AND ITS MANUFACTURING PROCESS
EP0126364A1 (en) * 1983-05-20 1984-11-28 Hasunor A.G. Metabolically active preparations obtained from yeast of any type
FR2712464A1 (en) * 1993-11-15 1995-05-24 Arkopharma Laboratoires Fruit juice contg. water, glucide(s), nitrogenous material and minerals
FR2712601A1 (en) * 1994-03-03 1995-05-24 Arkopharma Laboratoires Preparation of fermented fruit juices
EP1020514A2 (en) * 1999-01-16 2000-07-19 Sauerstoffwerk Friedrich Guttroff Gmbh Procedure for refining the wine taste by cold grinding and pressing of grapes and other fruits
FR2803488A1 (en) * 2000-01-11 2001-07-13 Toulouse Inst Nat Polytech Extraction of natural aromas from truffles into edible oil or vinegar in high yield, involves using ultrasonic activation of fresh truffle fragments during extraction

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2357191A1 (en) * 1976-07-07 1978-02-03 Lamouche Marcel Storage stable aq. mushroom extract prodn. - by chopping with equal wt. of water then macerating with hot water
JPS5320456A (en) * 1976-08-09 1978-02-24 Puramu Shiyokuhin Kk Method of making juice from plum fluit amd making dried plum
JPS5324052A (en) * 1976-08-13 1978-03-06 Puramu Shiyokuhin Kk Method of making juice from plum fluit and side dish of plum
FR2378458A1 (en) * 1977-02-01 1978-08-25 Castle & Cooke FOOD PRODUCT MADE FROM MUSHROOM FEET AND ITS MANUFACTURING PROCESS
EP0126364A1 (en) * 1983-05-20 1984-11-28 Hasunor A.G. Metabolically active preparations obtained from yeast of any type
FR2712464A1 (en) * 1993-11-15 1995-05-24 Arkopharma Laboratoires Fruit juice contg. water, glucide(s), nitrogenous material and minerals
FR2712601A1 (en) * 1994-03-03 1995-05-24 Arkopharma Laboratoires Preparation of fermented fruit juices
EP1020514A2 (en) * 1999-01-16 2000-07-19 Sauerstoffwerk Friedrich Guttroff Gmbh Procedure for refining the wine taste by cold grinding and pressing of grapes and other fruits
EP1020514A3 (en) * 1999-01-16 2001-05-23 Sauerstoffwerk Friedrich Guttroff Gmbh Procedure for refining the wine taste by cold grinding and pressing of grapes and other fruits
FR2803488A1 (en) * 2000-01-11 2001-07-13 Toulouse Inst Nat Polytech Extraction of natural aromas from truffles into edible oil or vinegar in high yield, involves using ultrasonic activation of fresh truffle fragments during extraction

Also Published As

Publication number Publication date
FR2230301B3 (en) 1976-05-14

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Legal Events

Date Code Title Description
ST Notification of lapse