GB2177589A - Preserving fruit - Google Patents
Preserving fruit Download PDFInfo
- Publication number
- GB2177589A GB2177589A GB08616599A GB8616599A GB2177589A GB 2177589 A GB2177589 A GB 2177589A GB 08616599 A GB08616599 A GB 08616599A GB 8616599 A GB8616599 A GB 8616599A GB 2177589 A GB2177589 A GB 2177589A
- Authority
- GB
- United Kingdom
- Prior art keywords
- container
- temperature
- gel
- suspension
- gelling agent
- 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
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Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B25/00—Packaging other articles presenting special problems
- B65B25/02—Packaging agricultural or horticultural products
- B65B25/04—Packaging fruit or vegetables
- B65B25/041—Packaging fruit or vegetables combined with their conservation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
- A23B7/0056—Preserving by heating by direct or indirect contact with heating gases or liquids with packages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Dispersion Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Agronomy & Crop Science (AREA)
- Mechanical Engineering (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
A process is provided for preserving fruit dispersed in a gel comprising a) suspending a food gelling agent selected from the group consisting of locust bean gum, potassium sensitive kappa-carrageenan, agar,salts of alginic acid with sodium, potassium and ammonium, guar gum, xanthan gum and combinations thereof in chemically conditioned water to obtain a stable suspension thereof, b) adding said suspension of said food gelling agent to said container at a temperature which ensures safe subsequent sterilization of the product and prevents premature setting of said gel, the fruit being added to the container before, during or after the addition of said suspension, c) sealing said container under vacuum, d) subjecting said container to heat treatment at a temperature and for a time sufficient to sterilize the content but not such as to impair the integrity of the gel, e) cooling said container, while maintaining the container in rotation, to a temperature just above the gel setting point, and f) further cooling said container to ambient temperature while maintaining said container in a condition in which the contents are undisturbed. g
Description
SPECIFICATION
Packaging process
This invention relates to a packaging process, more particularly, to such a process as it relates to the packaging of fru it in a gel.
Heretofore, fruit has been canned in liquid and one of several normal practices to sterilize the canned product, in order to provide the product with a long shelf life, isto subject the productto a high tempera- to rue treatment in a rotary pressure sterilizer at a temperature of say 1 06"C for a period oftime in a steam atmosphere.
The principle aim of the present invention is to provide a processforthe production of a packaged product having normal long shelf life comprising fruit well dispersed in a gel and which product isvisually and structurally acceptable by being an integral, rigid product free of bubbles, fractures and syneresis when it is removed from the container so that it can be readily sliced into distinct portions.
Unfortunately, the above aim cannot be satisfied by the use of commercially available gum mixtures because the aforementioned necessary sterilization procedure adversely affets the gelling properties of these mixtures, i.e. the high temperature used breaks down the macro-molecular linkages which brings about degenerative conditions in the gel from syneresis to complete structural break down of the gel.
Accordingly, it is a further aim of the invention to provide a process which uses a combination of gums which are not subject to the same degree of degradation experienced by conventional, commercially available gum mixtures as a result of sterilization of the canned product.
Additionally, it is a further aim ofthe invention to provide a specific order of addition of materials specificallythrough a high shear blenderto produce a gel suspension.
It is yet a further aim of the invention to provide a two stage method of cooling that is intrinsictothe ultimate appearance ofthe product.
The invention, therefore, according to its broadest aspect, provides a process for packaging fruit is persed in a gel comprising
1)suspending a food gelling agent selected from the group consisting of locust bean gum, potassium sensitive kappa-carrageenan, agar, salts of alginic acid with sodium, potassium and ammonium, guar gum,xanthan gum and combinationsthereofin chemically conditioned water to obtain a stable suspension thereof,
2) adding said suspension of said food gelling agent to said container at a temperature which ensures safe subsequent sterilization of the product and prevents premature setting of said gel, the fruit being added to the container before, during or afterthe addition of said suspension,
3) sealing said container undervacuum,
4) subjecting said containerto heat treatment at a temperature and for a time sufficient to sterilize the content but not such asto impairthe integrityofthe gel,
5) cooling said container, while maintainingthe container in rotation, to a temperature just above the gel setting point, and
6) further cooling said containerto ambienttemperaturewhile maintaining said container in a condition in which the contents are undisturbed.
Advantageously,thefood gelling agentisacom- bination of locust bean gum and potassium sensitive kappa-carrageenan in a proportion of approximately 2:1 by weight. The above combination of gums is suspended in an acidified medium comprising acids and acid salts, e.g. citric and ascorbic acids and potassium citrate and sodium citrate. These acids and acid salts aid in the suspension process. The water is advantageously cold so asto obviate setting of the gel.
Another preferred food gelling agent is the alginic acid-calcium salt system.
Preferably the above components are subjected to high shear blending and, advantageously, sugar or sugar substitutes, colourings, flavourings and aromas are added to the suspension. Thefoaming should be kept to a minimum.
Subsequently, the temperature of the suspension is conveniently raised to a temperature in the range of 45" to 85"C and the suspension is then added to the container. In the case ofthe locust bean gum/kappacarrageenan combination of gelling agents, the above temperature is in the range 450 to 500C.
Advantageously, the sealed container is heated under rotation in a steam medium at a temperature in therangeof100 to110 Cforatimeintherange12to 24 minutes.
Preferably, the rotational cooling is such as to en sure thatthe temperature ofthe emerging container (skin temperature) is approximately 5"C above the gel setting point. In the case ofthe locust bean gum/ kappa-carrageenan combination of gelling agents, the temperature range is 53"to 580C.
Conveniently, the container is then erected, stacked and placed in storage at about -1 to 80Cto allow cooling under conditions in which the contents are undisturbed.
Alternatively, in lieu of stacking, the containers are either sprayed cooled or immersed in a cooling medium.
The invention will now be described and illustrated with reference to the following Examples.
Example 1 Slicedpeaches in orange jelly (825g. net) (1) A batch tank equipped with a mixerwasfilled with running water at ambienttemperature.
(2) The mixerwas switched on and 340.0 kg. of cane sugar, 600 ml. of orange oil and 200 ml. of orange flavour were added to the batch tank.
(3) The addition of water was stopped when the 1800 litre mark was reached.
(4) The following substances were then added via the high shearblender in thefollowing order:
5.0 kg. sodium citrate and 8.0 kg. potassium citrate, 6.3 kappa-carrageenan, 12.6kg. locust bean gum, 5.2 kg. anhydrous citric acid and 0.5 kg. ascorbic acid.
(5) 0.12 kg. p-carotene 10% and 600 ml. annatto both predissolved in water at 80"C were then added over the tank rim, followed by 60 litres of valencia orange concentrate.
(6) The batch tankwas then topped up to 2,000 litres with water at am bient temperature.
(7) Mixing was continued for a further five minutes and then the pH was checked; the acceptable range is 4.5 to 4.6. If required, adjustments were made with citric acid.
(8) The gel suspension was then pumped to the vacuum canfillerviaa heat exchanger where the gel suspension temperature was elevated to a tempera ture in the range 4500 to 5000.
(9) The gel suspension was filled into a 825 g. can already containing 400 to 410 g. of peeled, sliced peach.
(10) The filled can was then closed on a steam-flow vacuum closer. The can was then passed into a rotary sterilizer where it was subjected to heat treatment at 106 Cfor 18 minutes.
(11) The can was then passed from the sterilizer to a rotary cooler where the "skin"temperature was reducked to a temperature in the range 58 Cto 53 C.
(12) Having emerged from the rotarycooler,thecan was lacquered and stacked in an erect position and then coolstored at - 1 " to + 80C for about 24 hours.
(13) The can was then removed to warehouse storage.
Example2
Slicedpeaches in orange jelly (825g. net)
(1) A batch tank equipped with a mixerwasfilled with running water at ambienttemperature.
(2) The mixer was switched on and 472.0 kg. of deionised pearjuice concentrate at 72% brix, 600 ml.
of orange oil and 200 ml. oforangeflavourwere added to the batch tank.
(3) The addition of waterwas stopped when the 1800 litre mark was reached.
(4) The following substances were then added via the high shear blenderin thefollowing order:
5.0 kg. sodium citrate and 8.0 kg. potassium citrate, 6.3 kappa-carrageenan, 12.6kg. locust bean gum, 5.2 kg. anhydrous citric acid and 0.5 kg. ascorbic acid.
(5)0.12kg. p-carntene 10% and 600 ml. annatto both predissolved in water at 80"C were then added over the tank rim, followed by 60 litres of valencia orange concentrate.
(6) The batch tank was then topped up to 2,000 litres with water at ambienttemperature.
(7) Mixing was continued for a further five minutes and then the pH was checked; the acceptable range is 4.5 to 4.6. If required, adjustments were made with citric acid.
(8) The gel suspension was then pumped to the vacuum can filler via a heat exchanger where the gel suspension temperature was elevated to a temperature in the range 45"C to 50 C.
(9) The gel suspension was filled into 825 g. already containing 440 to 450 g. of peeled, sliced peach.
(10) The filled can was then closed on a steam-flow vacuum closer. The can was then passed into a rotary sterilizer where it was subjected to heattreatment at 106 Cfor 18 minutes.
(11) The can was then passed from the sterilizerto a rotary cooler where the "skin"temperature was reduced to a temperature in the range 58"C to 53 C.
(12) Having emerged from the rotary cooler, the can was lacquered and stacked in an erect position and then coolstored at -10to +80forabout 24 hours.
(13) The can was then removed to warehouse storage.
Example 3
Quarter pears in passionfruit jelly (825 g. net)
(1)As in step 1,Example 1.
(2) 360.0 kg. cane sugar and 2.4 litres passionfruit flavourwas used only.
(3) As in step 3, Example 1.
(4) 2.4 kg. sodium citrate and (as in Example 1)8.0 kg. potassium citrate were added followed by 8.3 kg.
kappa-carrageenan, 15.1 kg. locust bean gum, kg.
anhydrous citric acid, and 1.0 kg. ascorbic acid.
(5)0.6kg. p-carntene 1 % only was predissolved and then 100 litres of passionfruitjuice were added.
(6) to (8) As in steps (6) to (8) in Example 1.
(9) As in step 9, Example 1, exceptthatquarter pears (a count of 14 to 16) were used.
(10) As in step 10 of Example 1, however, sterilization takes place at 108 C for 24 minutes.
(11)to (13) As in steps (11)to (13)ofExamplel.
Example 4
Sliced peaches andlorpineapple pieces in mango jelly (1)As in step 1,Example 1.
(2) 370 kg. of cane sugar, 5 litres of mango pulp and 4.75 litres of mango flavourwere added to the batch.
(3) As in step 3, Example 1.
(4) As in Example 1, sodium citrate (6.0kg), potassium citrate (8.0kg), kappa-carrageenan (6.3kg), locust bean gum (12.6kg), and citric acid (3.0kg) were added with ascorbic acid (1kg).
(5) As in step 5, p-carotene 10% (0.12kg) and annatto (600ml) were predissolved and added overthetank rim.
(6) Batch was topped up to 2,000 litres with water at ambienttemperature.
(7) Steps 7 and 8 of Example 1 were followed.
(8) Gel suspension was filled into 8259 cans already containing 145g-150g pre-processed pineapple pieces and 2859-2959 peach slices.
(9) Steps 1 otto 13 as in Example 1 were then applied.
Example 5
As for Example 4with substitution of Fresh Pineap ple for pre-processed.
Example 6
Sliced peaches in orange jelly (825g. net)
(1) A batch tank equipped with mixer was filled with running water at ambient temperature.
(2) With the mixer switched on, 340kg of cane sugar,600mloforangeoil and 200ml of orangeflavours were added to the batch tank.
(3) Water addition was stopped at the 1800 litre mark.
(4) Using a high shear mixer, the following substances were then added to the batch:
5.0kg sodium citrate, 4.0kg anhydrous citric acid, 16.0kg sodium alginate, 0.5kg ascorbic acid and 0.4kg calgon.
Other ingredients as in step 5 of Example 1.
(5) The batch was then topped up to 2000 litres and stirring continued for a minimum of 5 minutes.
(6) The pH of the batch was checked with a desired range of 4.20 to 4.30, adjustments being made with sodium citrate or citric acid as required.
(7) The gel suspension was then pumped to the vacuum can fillervia a heatexchangerwherethegel suspension was heated to a temperature in the range 45 C to 50 C.
(8) A second batch tank equipped with a stirrerwas filled with water at ambient temperature. 15kg cal- cium citrate was dissolved into the water and final volume made upto 500 litres.
(9) Utilising a suitably controlled dosing pump, the calcium citrate solution was pumped into an in-line mixing head which was situated just before the discharge point of the gel-mix to the syruper. Citrate solution was maintained under constant agitation to ensure even dosing.
(10) The combined gel-mix was filled into 8259 cans which had previously been filled with 440 - 450g of sliced peaches.
(11) Further handling including processing and cooling was carried out as previously described in steps 10 - 13 of Example 1.
Claims (10)
1. A process for packaging fruit dispersed in a gel comprising
a) suspending a food gelling agent selected from the group consisting of locust bean gum, potassium sensitive kappa-carrageenan, agar, salts of alginic acid with sodium, potassium and ammonium, guar gum,xanthan gum and combinations thereof in chemically conditioned water to obtain a stable suspension thereof,
b) adding said suspension of said food gelling agent to said container at a temperature which en sures safe subsequent sterilization of the product and prevents premature setting of said gel, the fruit being added to the container before, during or after the addition of said suspension,
c) sealing said container undervacuum,
d)subjecting said container to heat treatment at a temperature and for a time sufficient to sterilize the content but nonsuch as to im pair the integrity of the gel,
e) cooling said container, while maintaining the container in rotation, to a temperature just above the gel setting point, and
f) further cooling said container to ambienttemperature while maintaining said container in a condition in which the contents are undisturbed.
2. Aprocessasclaimed in claim 1, wherein said food gelling agent is a combination of locust bean gum and potassium sensitive kappa-carrageenan in a proportion of approximately 2:1 by weight.
3. A process as claimed in claim 1, wherein said food gelling agent is an alginic acid-calcium salt system.
4. A process as claimed in any one of the preceeding claims, wherein the suspension of food gelling agent is added to said container at a temperature in the range of 45" to 85"C.
5. Aprocessasclaimed in claim 2,whereinthe suspension of food gelling agent is added to said container at a temperature in the range of 45" to 500C.
6. A process as claimed in any one of the preceeding claims, wherein the sealed container is heated under rotation in a steam medium at a temperature in therangel000to 110 Cfora time in the range 1 2to 24 minutes.
7. A process as claimed in any one of the preceding claims, wherein the rotational cooling is such as to ensure that the temperature of the emerging container (skin temperature) is approximately 5"C above the gel setting point.
8. A process as claimed in claim 2, wherein the sealed container is heated under rotation in a steam medium at a temperature in the range 53" to 58"C for a time in the range 18to 24 minutes.
9. A process as claimed in any one of the preceeding claims, wherein the container, after the rotational cooling, is erected, stacked and placed in storage at about -10to +80Cto allow cooling under conditions in which the contents are undisturbed.
10. Each and every novel process, method, product and apparatus substantially as herein disclosed.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AUPH139585 | 1985-07-09 | ||
| AU59801/86A AU586692B2 (en) | 1985-07-09 | 1986-07-07 | Packaging process |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| GB8616599D0 GB8616599D0 (en) | 1986-08-13 |
| GB2177589A true GB2177589A (en) | 1987-01-28 |
| GB2177589B GB2177589B (en) | 1989-07-19 |
Family
ID=25632592
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB8616599A Expired GB2177589B (en) | 1985-07-09 | 1986-07-08 | Packaging process |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB2177589B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4888187A (en) * | 1988-07-06 | 1989-12-19 | Nabisco Brands, Inc. | Fruit-containing confectionery bar |
| EP0606446A1 (en) * | 1992-07-23 | 1994-07-20 | Mama Tish's Italian Specialties, Inc. | Fruit gel composition in squeeze container and process for making same |
| EP0931463A1 (en) * | 1998-01-19 | 1999-07-28 | Societe Des Produits Nestle S.A. | A refrigerated water jelly and a process for its preparation |
| WO2010107331A1 (en) * | 2009-03-19 | 2010-09-23 | Nutrigreen, Sa | Fresh fruit bar, respective production process and respective device |
| WO2017059488A1 (en) * | 2015-10-05 | 2017-04-13 | Baciami Pty Limited | An edible composition |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3658556A (en) * | 1970-04-28 | 1972-04-25 | Borden Inc | Canned jel dessert |
-
1986
- 1986-07-08 GB GB8616599A patent/GB2177589B/en not_active Expired
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3658556A (en) * | 1970-04-28 | 1972-04-25 | Borden Inc | Canned jel dessert |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4888187A (en) * | 1988-07-06 | 1989-12-19 | Nabisco Brands, Inc. | Fruit-containing confectionery bar |
| EP0606446A1 (en) * | 1992-07-23 | 1994-07-20 | Mama Tish's Italian Specialties, Inc. | Fruit gel composition in squeeze container and process for making same |
| EP0606446A4 (en) * | 1992-07-23 | 1995-07-26 | Mama Tish S Italian Specialtie | Fruit gel composition in squeeze container and process for making same. |
| EP0931463A1 (en) * | 1998-01-19 | 1999-07-28 | Societe Des Produits Nestle S.A. | A refrigerated water jelly and a process for its preparation |
| WO2010107331A1 (en) * | 2009-03-19 | 2010-09-23 | Nutrigreen, Sa | Fresh fruit bar, respective production process and respective device |
| WO2017059488A1 (en) * | 2015-10-05 | 2017-04-13 | Baciami Pty Limited | An edible composition |
Also Published As
| Publication number | Publication date |
|---|---|
| GB8616599D0 (en) | 1986-08-13 |
| GB2177589B (en) | 1989-07-19 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PCNP | Patent ceased through non-payment of renewal fee |
Effective date: 19940708 |