GB868973A - Process and apparatus for preparation of flavour bases - Google Patents

Abstract

868,973. Fruit and nut juice extracts. PANCITRUS CORPORATION. July 23, 1957 [May 27, 1957], No. 23270/57. Classes 14 (2) and 49. Flavour bases of fruits, i.e. fruit extracts containing the flavouring components of the fruit in concentrated form, are prepared by initially extracting the components from a shredded mass of fruit by adding heated water thereto to produce an aqueous liquid containing juices from the fruit at a temperature between 90‹ and 145‹ F., and continuously passing the liquid through the shredded fruit, with addition of heated water to the liquid, if desired, until a desired concentration of flavour components in the liquid is attained. The process is applicable to citrus fruits such as oranges, lemons, limes, grapefruit and tangerines, and also to coconut, mango and guava. As shown, fruit is fed from a hopper 10 on to a shredder 12 having cutting blades rotated by a motor 14. Shredded fruit and juice drop through a tube 15 to the lower end of a first stage extractor 16 consisting of an upwardly inclined tube 17 having a foraminous screen 18 overlying a conduit 19 at its lower end for the passage of juice and fine particles, and a passage 25 communicating with its upper end for the discharge of pulp conveyed thereto by the blades 23 of a screw conveyer. Passage 25 opens into a finisher 26 in which a rotating spiral brush 28 conducts pulp to discharge at 30. Steam and water are introduced from sources 35 and 36 into a pipe 47 and thence into the tube 17 down which it percolates to the screen 18, from which the extract is pumped through pipes 40 and 43 to the finisher 26. Valves 37 and 38 control the flow, and hence the temperature, of the steam-water mixture. At the start of the process, preferably all the extract from the finisher is circulated through the extractor 16 by line 53 until the extractor is filled with liquid. Subsequently, the addition of water is reduced or even discontinued. During normal operation the water dilution is from ¢ to 2 pounds of water per pound of fruit and the proportion of extract drawn off to storage in a tank 50 compared with that recirculated by line 53 may vary in ratios of from, e.g. 1 : 2 to 1 : 4. Temperatures of between 90‹ and 145‹ F. during extraction are necessary to inhibit pectin destruction by enzymes and the production of bitter flavours. The latter is also inhibited by holding the extract in storage for a period before pasteurization, homogenization and canning. For navel oranges this period may be 30 minutes at 120 ‹ F. Citric acid and a sweetener such as sucrose may be added to the orange juice extract.