MXPA00008393A - Method for producing sugar cane juice - Google Patents

Abstract

A method is provided for extracting and processing sugar cane juice from sugar cane sticks to produce a natural juice product. The method includes the steps of:providing sugar cane sticks having a high sucrose level;extracting sugar cane juice from the sugar cane sticks using a roller mill apparatus;filtering the extracted sugar cane juice through a screen filter;stabilizing the pH of the juice in a non-acidic solution of calcium hydroxide;flocculating the sugar cane juice with a mixture of water and at least one natural flocculate product;evaporating the sugar cane juice to form a sugar cane juice concentrate and extracting the sugar cane juice concentrate from the evaporator

Description

METHOD TO PRODUCE STABLE GUARAPO Field of the Invention The present invention deals with the method of extraction and processing of sugarcane juice for the production of natural drinking guarapo.

Background of the Invention The production of sugar from sugar cane juice is well known. By the way, the development of equipment and related processes to produce sugar from sugarcane has been very extensive. In general, sugar products are extracted from a natural liquid contained in sugarcane cells. In many parts of the world, especially in Latin America, this natural juice contained in sugarcane cells has much merit as a soda. In Latin America this natural juice is called "guarapo". The term "guarapo" carries the unmistakable sound of its Quechua origin, and has been incorporated into the Spanish language to identify and define what may be the most pleasant and really popular refreshment in South America. For a long time, guarapo has been considered a healthy drink; In addition to quenching thirst, qualities of improving and increasing sexual activity are attributed to it. In fact, songs composed by grateful Latin Americans who have personal proof of their gifts have been integrated into Latin American folklore.

Unfortunately, pure guarapo extracted from sugar cane by current methods is very perishable, and there is no natural guarapo production process for commercial distribution. As a result of this, the alternative of supplying portable guarapo production equipment for immediate consumption has largely been used. For example, U.S. Patent No. 5,320,035 has been issued to Sanchez er al, which describes a portable cane sugar cane crusher for commercial use in commercial establishments, whose sugar mill extracts the guarapo at the order of individual consumers, such as example, in fairs, restaurants, retail stores or street kiosks. Because of this, the availability of pure guarapo has been limited mostly to those who live in the sugar regions of the world. There has been talk of production methods of a less perishable guarapo, but such methods require the incorporation of synthetic chemical additives such as acids, during the processing of the juice. For example, a South African patent document, dated November 25, 1997, speaks of the incorporation of ascorbic acid into the crude sugar cane kernel, followed by the addition of an acid solution of citric acid, malic acid, a tartaric acid, phosphoric acid and mixtures of these, to lower the pH of the juice to less than 5; accompanied by the addition of sodium citrate, potassium citrate, dibasic sodium phosphate and mixtures of these to "stabilize" the acid solution. The pH of the final processing juice is adjusted to levels between 1, 4 and 4.9. It is undesirable to add chemical additives, since this alters the natural flavor of the final product of the juice. In addition, these known methods have the additional disadvantage that they tend to be too expensive to produce commercial quantities. Therefore, there is a recognized need for an economical method of processing sugarcane to produce commercial quantities of guarapo in a stable form for bottling and distribution, which method prevents the natural fermentation of the juice, retains its natural color and retains its natural flavor . Accordingly, the present invention aims to facilitate the clarification and stabilization of sugarcane juice by a process that preserves the natural flavor of the juice. Another objective of the present invention is to achieve a process for the treatment of sugar cane juice that prevents natural fermentation and reduces the tendency to deterioration of the processed juice. This invention also has another objective, which is to achieve a process for treating the juice of sugar cane that preserves the natural color of the sugarcane juice. juice. Another objective is to achieve a process for treating sugarcane juice whose product lasts longer in the tank and can be bottled either alone or combined with other ingredients. The present invention also aims to achieve a method of processing sugar cane juice that is adapted to the production of large volumes of a stable juice drink for commercial distribution. Another objective of the present invention is to achieve a process of extraction and treatment of sugarcane juice that produces a concentrated juice of sugarcane with a natural flavor, that can be added to soft drinks or commercial distribution juices sweetened with sugar, to improve the taste of them. It is also sought with the present invention to provide a method and product of concentrated sugarcane juice that can be packaged and distributed for commerce or for consumers. Yet another objective of the present invention is to provide a new category of bottled soft drinks for commercial distribution based on the juice purified from sugarcane.

SUMMARY OF THE INVENTION The method of the present invention achieves the above objects and advantages, and still others. Initially, sugarcane juice is extracted from a sugarcane tandem, from high sucrose content, harvested by hand. The juice extracted from the first two stages of the tandem is filtered and then hydrated lime is added to stabilize it at an approximate pH of 7, 5. The juice is then heated from a temperature of approximately 26.7 to 29.4 to about 99 ° C. Then the juice is subjected to a series of clarifying processes that only incorporate natural products. For example, it is preferable to use natural coagulants in the clarification stages. Subsequently the juice is subjected to an evaporation step to concentrate it. Said concentrate is then clarified again and then concentrated until it reaches a Brix of about 75. In another preferred version of the method object of the present invention, the raw guarapo is passed through an industrial filter to remove the impurities. The raw guarapo that is passed through the industrial filter can be extracted from the first and second trapiches outlet, from all the trapiches or from any stage to the exit after the primary stage of filtration or clarification. The industrial filter must be of the self-cleaning type, in which the materials retained by the filter are discharged from the filter medium with a minimum of production interruption and a minimum of labor, as well as a minimum (or total absence) of pre -recovering of the filter medium. The following companies manufacture suitable industrial filters: Shenck Filtergau GmbH in Waldstetten, Germany, sold under the name Schenk Filtersysteme; Pall Corporation, 2200 Northern Boulevard, East Hill, New York 1 1548; Mi ero Puré Filtration in Mound, Minnesota; and Lakos International in Braine l'Alleud, Belgium, sold under the name LAKOS®. The specific method of operation of the industrial filter does not constitute part of the invention. However, it is essential that the industrial filters produce a filtered guarapo of not less than 99.1% purity, and preferably not less than 99.5% and up to 99.9%. The purity figures herein refer to the amount of solid or particulate matter that is suspended in the liquid juice. It is further understood that the heating of the juice as part of the method reduces the microbial count at least as far as it reduces the tendency of the product to discolour, ferment or suffer any deterioration that would affect the appearance, taste or healthiness of the soft drink. During the production of the concentrate, the purified juice is subjected to a prolonged heating to reconcentrate the product, and this treatment also has the effect of extending the useful life of the product, whether refrigerated or not. Apart from the processing of the guarapo to achieve the required high purity, the present invention also seeks to increase the pH of the finished product, that is, to make it less acidic than the raw guarapo. In this application, the term "industrial filter" refers to existing and commercially available equipment, or equipment of this nature that is developed in the future equipment that has a filtering stage or several, for the elimination of impurities such like those that are usually found in raw or partially processed guarapo as it comes from typical sugar mills that are used to press the cane and produce filtered juice of the desired purity, that is, between 99, 1 and 99.9%. It is understood that the impurity content increases as the cane continues to be pressed. The initial content of impurities can be minimized by taking advantage of only the juice produced in the first mill, or perhaps in the first two mills of the mill. The impurities increase when the juice of the posterior mills is collected. In this description, the term "natural sugar cane juice" refers to the guarapo derived directly from the pressing of sugar cane without crystallizing. The terms "bottling" or "bottle" mean any type of appropriate (or customary) packaging for packaging soft drinks and other liquid products for distribution, including glass, plastic (eg "PET"), cartons and metal cans .

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is an illustration of a sugarcane juice production system in accordance with the present invention; Fig. 2 illustrates a guarapo clarifying apparatus that is employed with the system illustrated in Fig. 1. Fig. 3 is a diagram of a second version of the method of operation of the present invention.

Detailed Description of the Preferred Systems Referring to the engravings, we will now explain the process of the present invention, operating according to the preferred examples.

Example I Selection of Sugar Cane It is preferable to select varieties of sugar cane extremely sweet, soft and tasty, virtually acid-free. In particular, the cane chosen for the process must have a sucrose yield of at least 13.7 percent. Those who know the art of sugar cane processing know that in several regions of the world there are numerous varieties of sugar cane that meet these preferred standards. Among the common and commercial varieties that can be usefully employed with the present invention, are: CCSP2000 CENICANA COLOMBIA SAO PAOLO; CC8568 CENICANA COLOMBIA; CC8592 CINICANA COLOMBIA; MY74275 MAYAGÜ EZ; And POJ2878. There are many other varieties locally available in the cane producing regions of the world that also serve.

Harvesting and Transportation of Sugar Cane Sugar cane is usually burned in most sugar mills in the world to facilitate cutting and pulling for transportation to the sugar mill. Wherever the harvest is mechanized, burning is almost always essential. Unfortunately, the burning of the cane produces a secondary product that is ash, which alters the natural flavor of the guarapo and can not be eliminated altogether. Therefore, for the purposes of the present invention, it is preferable to avoid burning.

In order to avoid burning, it is preferable that the cane selected for the process of the present invention be manually cut, approximately two inches (5 cm) from the strain, eliminating all the leaves, both green and dry. It is also preferable to cut the buds, in order to avoid the introduction of its pasty flavor that is difficult to eliminate in the processing without resorting to chemical additives. Once the cane has been manually cut, it must also be manually loaded into a vehicle for transport to the processing center. The manual harvest instead of mechanized has the benefit of avoiding the introduction of foreign matter that commonly accompanies the cane to the mill. Foreign matter, which often amounts to ten percent or more of the weight of sugar cane, consists mostly of soil, silt, ash, leaves, minerals and buds. The introduction of this strange matter has the undesirable effect of altering the natural flavor of the guarapo subsequently extracted.

Crumbling and Extraction of the Guarapo With reference to Fig. 1, the cut stems of the sugar cane are initially transferred to a conveyor table (10), where they are preferably subjected to a normal washing step to reduce surface impurities of the stems . The stems of sugar cane are then transported through a standard shredder (20) that cuts the stems into small pieces that are fed to a series of roller mills, as art connoisseurs know. Although guarapo is extracted in each of the following mills, for the present invention it is preferable to limit the guarapo for the subsequent processing to the quantity extracted from the passage through the first two mills (30) of the series. The rest of the guarapo extracted in the remaining mills can be pumped to the tanks of the factory to be used for the subsequent normal processes of sugar extraction and refining. There are many methods of extracting guarapo from maceration with hot water as an aid to extraction. However, in the process of the present invention it is preferable to avoid adding maceration hot water to the first two stages of the trapiche (30), since hot water tends to dissolve the natural waxes and minerals of the hard bark of the cane stem. Rather, it is preferable to discard these components as part of the bagasse. In addition to avoiding the usual maceration stage, it is preferable to limit the hydraulic pressure of the virgin head of the first two mills to about 1,500 Ibs / square inch (105 KgJ cm2). The moderate pressure of the head minimizes the unwanted extraction of waxes, natural ferrous compounds and other minerals from the bark of sugarcane.

Filtration of Macroparticles Initially, the guarapo extracted from the first two mills is subjected to a normal filtration process (40) to eliminate the macroparticles of the juice, as is customary in the industry. For the purposes of the present invention, the term "macroparticle" is used to indicate those particles with an average diameter of at least 10 ~ 6 meters. The preferred method for particulate filtration is to pass the guarapo extracted from the first two mills by a standard stainless steel mesh filter of about 300-400 openings per square inch, and then pass it through standard vibrating screen with 0-well perforations. , 05 mm in diameter and at a vibratory frequency of approximately 800 oscillations per minute.

Stabilization of the pH Once the macro-particles of the guarapo have been largely eliminated, the same is submitted to the pH stabilization stage (50). It is essential to control the pH of the guarapo to preserve the flavor and natural appearance of the product, as well as the efficiency of the clarification steps described below. Guarapo generally has a pH above 5, but it can be somewhat higher while remaining acidic. The normal procedure in the sugar mills is to add calcium hydroxide, also known as milk of lime, until the pH of the raw guarapo reaches a level of 8.0 to 8.5. The treated product is commonly called guarapo "defecated". In the customary treatment of the guarapo, the pH is maintained between 8.0 and 8.5 before subjecting the guarapo to a clarification process such that the resulting pH is around 7.0. In the process of the present invention, the amount of lime added to the guarapo is limited to that resulting in a pH of from about 6.8 to about 7.5. Therefore, the amount of added lime is reduced, compared to what is normally used in the industry. This reduction is essential to maintain the natural flavor of the guarapo. In general, in order to retain the natural flavor of the guarapo in the finished product, the amount of additives to the juice, such as hydrated lime, must be minimized. After the heating (60) and clarification (70) steps, the resulting pH of the sugar cane juice is maintained at about 6.8, which is optimal for retaining the natural flavor of the juice.

Heating After the step of stabilizing the pH, the juice is subjected to the heating stage (60), increasing the temperature from the ambient temperature, that is, from about 25 to 30 ° C, to about 99 ° C. It will be understood that the maximum temperature must be maintained at less than the boiling temperature of the juice, since boiling harms the process. The heating is carried out with any standard heater known in the art. For example, a well-known type of juice heating that serves the process of the present invention comprises a vertical or horizontal steel cylinder, provided with plates at opposite ends that support the circulating tubes of the juice. The stream of juice through the set of tubes is controlled by a series of deflectors. Steam is introduced into the cylinder at low pressure through a series of valves and mechanical connections configured so that the steam is directed through a certain path, minimizing the formation of bags of incondensable gases. Generally, the condensate is extracted from the bottom of the cylinder by means of a steam trap.

First Clarification (Standard) After the first heating stage, the defecated juice is introduced in a standard clarifying apparatus (70), which is the usual in the field. The standard clarification includes the addition of any of a number of industrial coagulants commonly used in the industry. For example, CALGON CAÑE FLOC R-200 and STOCKHAUSEN PRAESTOL are two coagulants well known in the field for clarification. The clots stick to the impurities of the defecated juice and then descend to the bottom of the clarifier. In common processes, the clots are extracted with standard cachaza pumps, filtered with a standard filter such as the Oliver filter, and transferred to storage tanks for the subsequent production of sugar. In contrast, the process employed in the present invention requires more purification to retain the natural flavor of the juice. In the general extraction processes, a number of impurities foreign to the sugar are retained in the defecated guarapo. The following table relates the impurities retained in the clarified guarapo after the standard filtration.

Table 1. Impurities that require additional filtration.

Non-sugar organic matter (mg / lt) Waxy materials (total) 300-800 Waxy materials; hard wax of sugarcane 20-50 Waxy materials; Soft wax of sugar cane 50-100 Waxy materials; phosphates 5-15 Proteins (total) 15-100 Gums 5-50 Inorganic non-sugar material CaO CaO 100- 500 MgO 10- 80 Fe2O3 5 -30 AI2O3 3- -20 Organic Components Waxy materials 5-15 Non-sugar proteins 8- -15 Pentosanas 3- -10 Inorganic Components CaO 1- -5 MgO 1- • 5 SiO2 1- -2 Ash insoluble in HCl (clay and sand) 5- -20 Bagacillo 15- 150 Second Stage of Clarification In a second stage of clarification ( 90), an additional clarification is achieved that uses a novel clarifying apparatus to eliminate most of the remaining non-sugar impurities contained in the clarified guarapo. Below we detail the general structure of the clarifier designed for the process of the present invention. Preferably, one or several natural or botanical coagulants are diluted with water, and added to the juice in the clarifier. The use of natural coagulants helps to maintain the natural flavor of the guarapo. Examples of natural coagulants that can be used: GUÁSIMA (GUAZUMA ULMIFOLIA LAMARK); RAFT (OCHOMA LAGOPUS S3W); and CADILLO (TRIUMFETTA LAPPULA B). Before being diluted, the natural coagulant is dried and ground until it is a fine powder. Preferably, the coagulant powder is diluted with water to form a coagulant compound sufficient to extract residual impurities in the juice. For example, I have achieved successful results by mixing 225 grams of any of the natural coagulants listed above in a 100-gallon (378.4-liter) tank of water. The coagulant mixture is subsequently injected (80) together with the juice in the clarifier. I have observed that 10 grams of coagulant per ton of juice produces a suitable coagulation to extract the unwanted components and achieve a purified product. The coagulant mixture is combined with the remaining solids and other suspended impurities in the juice, forming a gelatinous foam commonly called Cachaza, which comes afloat on the juice to facilitate separation. Although this is not indicated, this stage of the process can be performed using any of a variety of industrial coagulants available in the market, including among others: Taloflote, manufactured by Tate & Lyle, Incorporated; PCS 3106, manufactured by Midland Research Labs; and Qemifloc 900, AH 1000, AP 273, TB 2634, VH 1007, Qemiclar VLC, Qemifloc 724, AH 1010, MPM 1032 and Qemifloc SE, all manufactured by Qemi International, Incorporated. Also, clarification can be performed using any of a number of available anionic and cationic coagulants. In brief reference to Fig. 2, clarified guarapo is injected with the coagulant mixture at the bottom of the clarifying tank via conduit 202, controlled by valve 204. Subsequently the mixture is directed to the tank via the extensions of conduit 205, a An approximate angle of 45 degrees to effect the rotating circulation of the juice mixture in the tank. The lower section of the tank is provided with steam coil 226 with numerous perforations, preferably 1/8 inch (0.3175 cm.) In diameter all the way through. The flow of steam must barely maintain the juice at a temperature of approximately 99 ° C, that is, just below its boiling temperature, and aerate the juice in hot to achieve coagulation and flotation to the surface.

The juice can be kept at the maximum temperature limit for three minutes to pasteurize it. There is a bubble generating apparatus 208 intended to promote the rise of foam to the surface of the juice. Said bubble generator has a steam inlet (208) and valve (210) to control the incoming steam flow to the generator. The steam is released through the perforations (21 1) in the generator. At the bottom of the tank is the trap (220) that collects heavy solids that do not reach the surface. This trap also serves to empty the clarifier for cleaning. The upper and lower sets of pallets, respectively 236 and 230, rotate at approximately 0.5 rpm driven by the motor assembly (240). The lower paddles (230) gently stir the juice to form the clots. On the surface of the juice a foam rich in impurities is formed, which is collected by the upper vanes (236) and directed through the duct (224) of filter cake. Preferably, the upper vanes are configured with curved or arched surfaces to force the foam to pass over them. The purified juice is collected through the openings (213) in the duct (214) for its transfer to the overflow tank (242). Subsequently, the purified juice is conducted through the conduit (218) for further treatment.

Evaporation and Extraction A followed by Step 90, the juice is subjected to the evaporation step (100). The juice is directed to a standard evaporator via a transfer duct. A series of sugarcane evaporator pans is used to reconcentrate the guarapo. Preferably, the concentrated juice is extracted from the evaporator bins at a Brix of 60 degrees. Although it is possible to achieve concentration at a much higher Brix level, the Brix of 60 is preferred for the additional clarification step (120).

Third Clarification Preferably, the concentrated juice is subjected to another stage of clarification 120. With few exceptions, this stage is similar to stage 90. In particular, the concentration of the natural coagulant is reduced by approximately 50 percent. For example, where natural coagulants are used, the coagulant can be introduced at a rate of about 5 grams of powder per tonne of juice. In this stage of the process it is preferable to keep the juice at a temperature of approximately 60 ° C. After this clarifying step, the concentrated guarapo of the present invention remains essentially free of impurities, with a purity of approximately 99.9 percent.

Vacuum Concentration After the evaporation step 120, the concentrate, with a Brix of 60 degrees, is subjected to the vacuum stage 120 for a higher concentration of the product, in which the Brix increases to approximately 75 degrees. For experts in this art it will be evident that this stage can be performed with a vacuum tacho of those known in the market.

Cooling and Settling After the vacuum concentrating step (130), the concentrated guarapo is pumped into the tank (140) for cooling to a temperature below 55 ° C. The tank is provided with a conical bottom equipped with a small trap for solids. Once the guarapo concentrate has been cooled sufficiently to 75 Brix, it can be packed to go on the market. The product will maintain its stability for at least six months at room temperature, that is, at about 25 ° C or less. The preferred storage temperature is 16 to 20 ° C.

Example II In another version of the present invention, as seen in Fig. 3, the guarapo is clarified and purified in an industrial filter, generally known as 300. Preferably, the main feed duct (310) receives the juice from the first mill (32) or from the first two mills (30). However, the industrial filter 300 can be designed to receive its power from one or more mills of the series 36. To reduce the load of the industrial filter 300, sedimentation tanks (42) or other primary filtration devices can be used ( 40) to remove coarse fibers and any macro particles of dirt and debris carried by the juice. In a preferred version of the filter 300, there are a number of filter elements (302) loaded from the filter medium 304 that receive the juice flow, for example, through a master feeder tube (306) that distributes the juice through the feeder outputs (307). The juice passes through the filter medium 304 and the filter cake is collected by means of the recovery duct (308) of filter cake. Depending on the state and content of the impurities of the raw guarapo, the filter 300 can be designed with numerous filtration stages 310 to treat the guarapo in sequence. Those skilled in the art will understand that the number of stages and the porosity or degree of retention of each filtration step is determined with respect to numerous variable factors, including the amount and type of impurities to be removed, the clarity or purity desired for the finished juice, the flow or total quantity of liquid guarapo to be filtered, if the process has to be basically continuous or in batches, and so on. The design of the apparatus is well within the current state of the art, and the specific configuration of the industrial filter 300 is not part of the invention. The filter cake is removed from the industrial filter 300 through the discharge duct (320) and transferred to the storage tank (330), or to the treatment tank (332). The filtered guarapo must have a purity of at least 99.1%, and preferably of at least 99.5%, and even more, 99.9%. In view of the degree of purity depends on the design of the industrial filter, its proper operation is determined based on routine tests of the filter cake at least after the final stage, taking samples from the sampling tube (312) located next to the level (314) If the product does not meet the stated specifications, it can be returned to the storage tank 330 or another temporary storage tank (not illustrated) to the appropriate filtration stage 310, via the conduit (340). As the initiates in the art will know, additional equipment such as pumps, valves and other accessory equipment can be installed that do not appear in the scheme of Fig. 3 to facilitate the handling of large volumes of raw and processed guarapo. If necessary, the pH of the juice in the treatment tank 332 can be adjusted to achieve a juice with the pH between the predetermined limits for uniformity of the product. In one of the preferred versions of the present invention, the purified guarapo is concentrated to approximately 75 Brix in the evaporator pan 120 according to Example I above. As an additional optional step of the process, the juice is passed through the inlet conduit (352) to a pasteurizing apparatus (350), and from there it is taken out through the discharge conduit (354). After pasteurization, the juice can be transferred to long-term storage tanks, or via pipelines or liquid transport vehicles for bottling. As an alternative, the juice is bottled without pasteurizing, either alone or together with other components, and the soft drink or bottled liquid product is instantly pasteurized according to the methods and practices of the food industry.

Product Characteristics The novel product of the present invention has been determined with various assays and analytical procedures. The trials listed below are both subjective and technical in nature. The sugar cane juice was subjected to 75 Brix (identified as Sample 1) prepared according to the present invention, to a microbiological analysis together with a quantity of freshly extracted guarapo (identified as Sample 2). The following tests and their results: Test Sample 1 Sample 2 Total platelet count ca. 7000 CFU / ml > MM CFU / ml Staphylococcus < 1 CFU / ml < 1 CFU / ml Pseudomonas < 1 CFU / 100 ml < 1 CFU / 100 ml Where U FC stands for Colony Forming Units A sample taken from a sugarcane juice drink commercially bottled and pasteurized under the process of the present invention, showed a Total Platelet Count of 2 CFU / ml. Regarding the Total Platelet Count test, when the same is carried out on samples of cola soft drinks bottled and produced in the United States, the count is noticeably greater than that of the concentrate produced according to the present invention and without bottling. Samples of the concentrated sugar cane juice (at 75 Brix) produced according to Example I of the specifications were analyzed, and contained 5.6. A bottled soda (at 13.9 Brix) prepared from the concentrate of the present invention was tested with the addition of ascorbic acid at the time of bottling, yielding a pH of 3.91. Samples of fresh guarapo at 14.7 Brix yielded a pH of 5.5.

Taste trials (subjective) were carried out with subjects who knew the taste of fresh guarapo. Said tasters were of the opinion that the flavor of the soft drink based on cane juice made according to the present invention was comparable or even superior to that of the fresh guarapo. Table I below relates the results of laboratory analysis of pasteurized sugarcane juice and bottled according to the method of Example I in the usual format in the containers to meet the labeling requirements established by "United States Nutrition Facts" (Nutrition data of the United States). Table II relates the same information in the same format, in the case of guarapo finished extracting from the cane.

TABLE I FOOD DATA Portion to Serve 8 oz. fl. (240 g) Servings per Package 1, 5 Amount Per Serving Calories 1 50 Calories from Fat Source 0% Daily Value * Total Fat og 0% Saturated Fat og 0% Cholesterol 0 mg 0% Sodium 88 mg 4% Total Carbohydrates 37 g 12% Dietary Fiber og 0% Sugars 35 g Protein og Vitamin A 0% Vitamin C 50% Calcium 2% Iron 0% The Percentage Daily Consumption figures are based on a 2,000 calorie diet. Your daily consumption may be higher or lower, according to your caloric needs. 2000 2500 Total Fat 65 g 80 g Saturated Fat 20 g 25 g Cholesterol 300 mg 300 mg Sodium 2400 mg 2400 mg Total Carbohydrates 300 g 375 g Dietary Fiber 25 g 30 g Calories per gram Fat 9 Carbohydrates 4 Protein 4 TABLE II FOOD DATA SPICES Serving portion 8 oz. fl. (240 g) Servings per Package 1, 5 Amount Per Serving Calories 167 Calories from Fat Source 0% Daily Value * Total Fat 0 g 0% Saturated Fat 0 g 0% Cholesterol 0 mg 0% Sodium 125 mg 5% Total Carbohydrates 42 g 14% Dietary Fiber 0 g 2% Sugars 36 g Protein 0 g Vitamin A 0% Vitamin C 0% Calcium 1 0% Iron 1% The Percentage Daily Consumption figures are based on a 2,000 calorie diet. Your daily consumption may be higher or lower, according to your caloric needs. 2000 2500 Total Fat 65 g 80 g Saturated Fat 20 g 25 g Cholesterol 300 mg 300 mg Sodium 2400 mg 2400 mg Total Carbohydrates 300 g 375 g Dietary Fiber 25 g 30 g Calories per gram Fat 9 Carbohydrates 4 Protein 4 Preparation of soft drinks In a preferred version, the purified and pasteurized guarapo is bottled, for distribution and consumption in glass or plastic bottles, in sizes from 12 to 20 fluid ounces (336 to 560 ml) or more, using equipment and procedures known to ensure sanitary conditions. Preferably, the guarapo is processed according to known methods until a uniform concentration of sugar is achieved in order to offer consumers a uniform taste product. For this you can concentrate the juice if the Brix is very low, or adding sterilized water to the juice to lower the Brix. If it is necessary to transport the guarapo to a place far from the mill, it is advisable to concentrate the juice until approximately 60-75 Brix to reduce the cost of transport and handling time. The concentrated juice according to the present invention can also be packaged in a variety of containers for commercial application, or for consumers by mixing their own soft drinks, and for cooking or preparing other foods. As we have observed previously, the concentrated juice also shows a stability that offers greater stable duration in the tank. If necessary, you can then dilute the concentrated juice to the desired Brix before bottling. In another preferred embodiment of the present invention, a small amount of ascorbic acid, commonly known as Vitamin C, can be added to the juice before bottling.

In addition to adding a recommended nutritional ingredient, Vitamin C serves as a natural preservative. According to the recognized nutritive norms, 20 to 30 mg of Vitamin C (preferably 25 mg) is added to every eight ounces (225 g) of the product. This proportion of ascorbic acid does not affect the taste of the soft drink. Fruit-flavored soft drinks are produced by mixing small proportions of a flavor supplement, for example, juice-based soft drinks, or juice-based concentrates with purified guarapo. In the sugarcane producing and processing regions, where the guarapo enjoys great popularity among consumers, several tropical fruits are also grown. The juices and nectars of tropical fruits such as guava, papaya, mango, apricot, nectarine and related, are mixed in small proportions with the guarapo purified before bottling. The proportion of guarapo to the tropical fruit supplement can be of the order of 3: 1 to 6: 1, in which the guarapo is concentrated at approximately 14 Brix. Other soft drinks based on fruit juices are prepared with mixtures of non-tropical fruits, for example: apple and grape juices, or mixtures of these. The exact proportion is not critical, and is determined in accordance with the standards of taste and acceptance of the finished product by consumers. Premixed and bottled alcoholic beverages containing a small proportion of purified alcohol and guarapo according to the present invention: The traditional beverage of alcohol mixed with fresh guarapo is rum. This combination constituted the original drink known as "Cuba Libre", and dates back to colonial times, long before the introduction of bottled soft drinks. The proportion of rum or other distilled alcoholic beverage is not critical, determined according to local tradition or customs. In the United States it is added between an ounce and 1.5 ounces of, for example, rum for each individual drink. Mixed sodas or prepared mixtures containing fruit juices, fruit juice concentrates, fruit flavors or other artificial dressings can also be prepared, using as base the guarapo prepared according to the present invention as a base, or as a sweetening ingredient. These soft drinks based on the guarapo of the present invention can be packaged for sale with or without rum, neutral alcohol or other distilled alcoholic spirit. Guarapo purified by the present invention can also be added in small proportions to beer and other fermented alcoholic beverages and non-alcoholic malt beverages before bottling, to form a sweetened carbonated soft drink, and as an alcoholic option. Although the preferred ratio of guarapo to the malt drink is 1: 1, as in the mixture of other beverages different proportions can be used to adapt to the tastes and customs of the locality. Dairy soda and cooked confections are prepared using the guarapo purified with the present invention in smaller proportion. The natural flavor of the guarapo gives them a flavor and aroma of melado or similar, which is pleasant especially in combination with dairy products. Other flavors and natural or artificial colors can be added to provide a product that adheres to local recipes and tastes, or to create new naturally sweetened soft drinks. Guarapo is mixed with milk to prepare a sweetened and seasoned soft drink that contains approximately 10% to 35% juice. The guarapo can have a Brix of 15 and up to 75 in a concentrated form. When added in concentrated form to milk, the resulting product has a consistency similar to that of condensed milk, and can be used to whiten coffee, and can be used in the kitchen and in food preparation instead of condensed milk. The ice cream and other frozen dairy confections are prepared with the guarapo of the present invention in similar proportions. The guarapo of the present invention can also be used to prepare seasoned alcoholic cordials and sweet liqueurs, even those that contain milk. Although we have illustrated and described herein, the preferred versions of the invention, it should be clarified that it is not limited thereto. Numerous modifications, changes, variations, substitutions and equivalents will occur to those skilled in the art, without departing from the spirit and scope of the present invention as described in the claims.

Claims (32)

1. CLAIMS 1 . A method of making a sugar cane juice product, consisting of the following steps: - extraction of fresh guarapo; - Clarification of said guarapo to extract the impurities in order to produce a juice having a purity of at least 91.1%; - pasteurization the purified guarapo; and recovery and cooling of purified and stabilized juice. The method of claim 1, wherein the clarification step comprises: - adjusting the pH of the fresh guarapo to an essentially neutral pH; - the mixture of guarapo with not less than one coagulant to form clots with the impurities contained in the fresh guarapo; - elimination of clots of juice; and - the recovery of the purified juice. 3. The method of claim 2, wherein the pH of the fresh guarapo is adjusted to a pH of about 6.8 to 7. 5. The method of claim 2, wherein the pH of the fresh guarapo is adjusted by adding it an alkaline and non-toxic water-soluble compound. The method of claim 4, by means of which the water-soluble alkaline compound is selected from the group consisting of calcium hydroxide, aluminum hydroxide and an aluminum sulfate. 6. The method of claim 2, wherein the mixing steps of the guarapo are repeated with at least one coagulant, and the elimination of the clot. The method of claim 6, wherein the mixing steps of the guarapo are repeated at least one coagulant and the clot is removed, until the remaining juice has a purity of at least 99.1%. The method of claim 7, wherein the purified juice reaches a purity of at least 99.9%. The method of claim 7, wherein the juice is mixed with the coagulant in three separate steps, the method also comprising the concentration of the juice at approximately 60 Brix after the second clot is removed. The method of claim 2, wherein the coagulant is a botanical coagulant. eleven . The method of claim 1, which consists of the additional step of concentrating the recovered purified juice to produce a concentrate of about 60 Brix. The method of claim 1, wherein the clarification stage comprises: - providing an industrial filter incorporating an input in communication with numerous filtering stages, each containing at least one filtering medium, as well as what is necessary for direct the flow of guarapo to the entrance of each of the filtering stages, and what is necessary to recover the filter cake from the outlet of at least one filtering medium, and an outlet to discharge the filter cake; - pass the fresh guarapo through the entrance of the industrial filter; - put the guarapo in contact with at least one filtering medium in each of the numerous stages of filtration; - extract the purified guarapo from the apparatus with a purity of at least 91.1%. The method of claim 12, which includes the additional step of testing the purity of the guarapo after having passed through the industrial filter outlet device. The method of claim 1, which includes the additional step of recirculating the guarapo at least through a filter element of one of the numerous filtering stages, to raise the purity of the juice extracted from the apparatus. The method of claim 1, comprising the additional step of the guarapo through at least one mesh sieve prior to the clarifying stage. 16. The method described in claim 1, wherein the guarapo contains at least an approximate sucrose at 14 ° Brix. 17. A stabilized guarapo of a purity of 99.1% to 99.9%. 18. The stabilized guarapo of claim 17, whose purity is at least 99.5%. 19. The stabilized guarapo of claim 17, whose purity is at least 99.7%. 20. The stabilized guarapo of claim 17, having the pH neutral. 21. The stabilized guarapo of claim 17, having an approximate pH between 4.0 and 5.5. 22. A pasteurized guarapo of purity between 99, 1 and 90.9 with a shelf life of at least 90 days at 25 ° C. 23. The pasteurized guarapo of claim 22, whose approximate density is from 14 ° to 75 ° Brix. 24. The guarapo of claim 23, with Brix of about 75 °, and shelf life of at least six months at about 20 ° C. 25. A concentrated guarapo soft drink that has a purity of at least 99, 1 and an approximate density of between 60 ° and 75 ° Brix. 26. The product of claim 25, having a purity of at least 99.9 and shelf life of a minimum of six months at about 20 ° C. 27. A drinking drink consisting essentially of: a stabilized and pasteurized guarapo with a purity of 99.1% to 99.9%, plus a supplementary dressing selected from the group consisting of fruit juice prepared, fruit concentrate juice, mixtures prepared from alcoholic beverages, beer, wine and dairy products. 28. The soft drink of claim 27, wherein the supplemental dressing is the ratio of the guarapo to an approximate ratio of 3: 1 to 6: 1. 29. The soft drink of claim 27, wherein the supplemental dressing is selected from fruit juices and prepared concentrated fruit juices, in which the ratio of guarapo to the supplemental dressing is in the approximate range of 3: 1 to 5. : 1 . 30. The soft drink of claim 27, wherein the beer is the supplemental dressing and the proportion of the guarapo to the supplemental dressing component is about 1: 1. 31 The soft drink of claim 27, wherein a dairy product is the supplemental dressing and the proportion of guarapo to the supplemental dressing component is from 10% to 35%. 32. The soft drink of claim 27, which also contains ascorbic acid in the approximate proportion of 25 mg / 8 fluid ounces of juice.