TH15668C3 - The process of preparing the concentrated banana syrup to retain the banana flavor from the banana juice by mixing the concentrated banana syrup obtained from the vacuum evaporation method with the condensed water that has the banana flavor obtained from the Condenses water vapor from evaporation, a by-product of the vacuum evaporation method, at the appropriate concentration. And banana syrup products from the aforementioned processes - Google Patents

Abstract

------ 28/02/2019 ------ (OCR) page 1 of number 1 page invention summary. The invention involved a new method of preparing a concentrated banana syrup to retain the banana flavor from the banana juice by concentrating the banana juice concentrated with vacuum evaporation. This will result in a very concentrated banana juice but completely lose the flavor of the banana. Therefore, this invention applies a technique of blending a very concentrated but odorless banana syrup with a banana flavored condensed water which is obtained by condensing the vapor from evaporation which is a by-product of Vacuum evaporation method that has no concentration but has a banana flavor. This resulted in a concentrated banana syrup product that still has the flavor of Bananas. ------------ ------ 25/09/2018 ------ (OCR ) Page 1 of the number 1 page summary of the invention The invention involved a new method of preparing a concentrated banana syrup to retain the banana flavor from the banana juice by concentrating the banana juice concentrated with vacuum evaporation. This will result in a very high concentration of banana juice but completely lose the flavor of the banana. This invention applies a technique to blending very high concentrated but odorless banana juice with banana juice obtained from low concentration freeze-thaw method and flavor. Banana The ratio of concentrated banana juice from the vacuum evaporation method and the freeze-thawed banana syrup were 60% to 40% by the total volume of the banana juice products. Concentrated to 70% per 30% by total volume of product Concentrated Banana Syrup In which the optimal ratio for mixing is This concentrated banana syrup obtained from the vacuum evaporation method, 83 ° Brix, 63% by total volume of product, concentrated banana syrup. And the banana syrup obtained from the freeze-thaw method, concentration 48 degrees, brix 37% by total volume of product, 1 thick banana syrup This resulted in a suitable concentrated banana syrup product that was 70 degrees, brix that still had the flavor of bananas. ------------ Page 1 of number 1 page. The invention involved a new method for preparing concentrated banana syrup to retain its flavor. Banana from the Banana Juice by concentrating the banana juice concentrated by vacuum evaporation, which results in a very high concentration of banana syrup but completely losing the flavor of the banana. This invention uses a technique of blending a very high concentration but no banana flavored banana with water. A condensate with a banana flavor, which is obtained by condensation of water vapor from evaporation, a by-product of the evaporation method. A vacuum that is not concentrated but has a nice banana flavor. Which resulted in a concentrated banana syrup product that still has The smell of the banana.

Claims (9)

Disclaimer (all) which will not appear on the advertisement page. : ------ 28/02/2019 ------ (OCR) Page 1 of 2 pages. 1. Process for preparing the concentrated banana syrup to retain the banana flavor from the fruit juice. Method of mixing concentrated banana syrup obtained by vacuum evaporation, concentration range 75-83 degrees brix with condensed water with banana flavor obtained by condensation of evaporation water vapor as a by-product of Vacuum evaporation method, 0 degree brix concentration in proportion to get the final brix concentration in the range of 60-75 degrees, the optimum brix is 70 degrees. The brix will get a strong aroma concentrate. Banana flavor 2. Preparation method of concentrated banana syrup to retain the flavor of banana flavor from banana juice according to claim 1, where the concentrated banana syrup obtained by vacuum evaporation was prepared from a method which had The procedure is as follows: (a) Evaporate the prepared banana fruit juice by using a vacuum evaporator at 45-70 ° C under vacuum condition. (B) To collect the water with the smell. The banana flavor obtained by condensing the water vapor from early evaporation to a volume of 10% of the volume of the original banana fruit juice (c) evaporated the banana juice until the concentration of banana juice was obtained. Banana syrup is in the range of 75-83 degrees brix (d). Remove the concentrated banana syrup from the machine and store at temperature. 4 degrees Celsius For use in the next step 3. Method for preparing the concentrated banana syrup so that the banana flavor remains from the banana fruit juice according to claim 1, where the condensed water with banana flavor, which is obtained from the condensation from the evaporation which It is a by-product of the vacuum evaporation method, it is a by-product of the concentrated banana syrup preparation process obtained from the vacuum evaporation method according to step (b) of claim 2. 4. Method for preparing the concentrated banana syrup to retain the banana flavor from this banana fruit according to claim 1 or 2, where the concentrated banana syrup obtained from the vacuum evaporation method is a banana syrup. With a high concentration but no banana flavor 5. Process for preparing the concentrated banana syrup so that the banana flavor remains from the banana fruit juice according to one of the claims 1-3, where the condensed water has a banana flavor obtained from condensation. The vapor from evaporation, which is a by-product of the vacuum evaporation method without concentration, only has a 2-page banana flavor. 6. Process of preparation of concentrated banana juice to retain the flavor of banana flavor from banana fruit juice according to claims 1-3 and No. 5, where the concentration of flavored condensed water Banana, which is obtained by condensing the water vapor from evaporation, a by-product of the vacuum evaporation method used in the blending, is a 0 concentration. 7. Concentrated banana juice product which was prepared from one of the Clause 1-6 process in which the concentrated banana juice product had the following mixing ratio: The concentrated banana juice obtained from the vacuum evaporation method was 83, 84% cabrix by the total volume of the product. Condensed water with a banana flavor, which is obtained from condensation resulting from evaporation. The by-product was obtained from vacuum evaporation method, concentration 0, 16% cabrix by total volume of concentrated banana juice product. 8. Concentrated banana juice product according to claim 7, which was prepared from the process of claim 1-6, where the concentrated banana juice product was concentrated. The suitable product is 70 Cabrix, with the concentrated banana juice product still has a nice banana flavor. ------------ ------ 25/09/2018 --- --- (OCR) Page 1 of 2 pages. 1. Method of preparation of concentrated banana syrup to retain the banana flavor from banana juice by mixing the concentrated banana syrup obtained by vacuum evaporation at concentrations above 75 degrees. Banana syrup obtained by freezing-thaw method, concentration 40-50 degrees, brixy in proportion, resulting in the final concentration of brix in 60-75 degrees, suitable brix is not less than 65. Brix, and more suitable at 70 degrees, brix will get a rich banana brix with a banana flavor. 2. Preparation method of concentrated banana syrup to retain the flavor of banana flavor from banana juice according to claim 1, where the concentrated banana syrup obtained by vacuum evaporation was prepared from the method. Which has the following steps (A) The cleared banana fruit juice was evaporated by fever. Vacuum evaporator at 45-70 ° C under vacuum condition (b) To collect the banana flavored water obtained by Condensate the water vapor from early evaporation to 10% of the volume of the original banana juice (c) evaporates the banana juice until the concentration of the banana juice is higher than 70. Degrees brix (d) the juice concentrate from the machine and store at 4 degrees Celsius for use in the next step. 3. Preparation process of concentrated banana syrup to retain the banana flavor from banana juice according to claim 1, where the frozen-thawed banana syrup was prepared from a method which had The procedure is as follows: (a) Frozen the thawed banana fruit juice until it is completely frozen; (b) the frozen banana juice is thawed. Collect the early melted syrup to reach 50 percent of the original banana juice volume. Where the concentrated welding water will melt before the ice The water concentration of brix was approximately 38-48 degrees. Brix was stored at 4 degrees Celsius for further use. (C) Fruit juice, banana, which still emphasized the remaining ice from the (B) There are still banana juice at a concentration of approximately 8-14 degrees brix, which can be further collected and concentrated with vacuum evaporation. Page 2 of 2 pages. 4. Method for preparing the concentrated banana syrup to retain the banana flavor from the banana fruit juice according to claim 1 or 2, where the concentrated banana syrup obtained from the vacuum evaporation method is the banana flavor. With a high concentration but no banana flavor 5. Preparation process of concentrated banana syrup so that the banana flavor remains from the banana fruit juice according to claim 1 or 3 where the syrup is made from the freeze-thaw method. Low concentration and a fragrant banana flavor 6. Process for preparing the concentrated banana syrup to retain the banana flavor from the banana juice according to one of the claims 1, No. 2 and No. 4, where the concentration of the concentrated banana juice obtained From the vacuum evaporation method used in mixing That's right The concentration is higher than 75 degrees brix, and more suitable is the concentration of 83 degrees brix. 7. Process for preparing the concentrated banana syrup to retain the banana flavor from the banana fruit juice according to one of the claims 1, No. 3 and No. 5, where the concentration of banana syrup obtained from Method of zeal-dissolving used in mixing. That's right The concentration is between 40-50 degrees brix and the more suitable is the concentration 48 degrees brix. 8. Concentrated Banana syrup which was prepared from one of the procedures in Clause 1-7 where the Concentrated Banana Syrup had the following mixing ratio: Concentrated banana syrup obtained by vacuum evaporation, 83 ° brix, 63% by total volume of product, concentrated banana syrup. Banana syrup obtained from the freeze-thaw method at 48 degrees brix 37% by total volume of product Concentrated Banana syrup 9. Concentrated banana syrup product according to claim 8, which was prepared from the process of claim 1-7, where the concentrated banana syrup was concentrated. The suitable product is not less than 65 degrees brix and more suitable is 70 degrees brix. The product of concentrated banana syrup still has a banana flavor. ------------ Page 1 Of 2 pages. 1. Preparation process of concentrated banana syrup to retain the banana flavor from banana fruit juice by mixing concentrated banana syrup obtained by vacuum evaporation at a concentration higher than 75 degrees Brix and water. A condensate with a banana flavor, which is obtained by condensation of water vapor from evaporation, a by-product of the evaporation method. Vacuum with 0 degree brix in proportion to get the final brix concentration in the range of 60-75 degrees, the optimum brix is not less than 65 degrees. Brix will get a concentrated brix that smells. Banana flavor 2. Preparation method of concentrated banana syrup to retain the flavor of banana flavor from banana juice according to claim 1, where the concentrated banana syrup obtained by vacuum evaporation was prepared from a method which had The procedure is as follows: (a) Evaporate the treated banana fruit juice by using a vacuum evaporator at 45-70 ° C under vacuum condition. (B) The flavored water is collected. Bananas are obtained by condensing the water vapor from early evaporation. To evaporate to 10% volume of the original banana fruit juice (c) evaporate the banana juice until the concentration of banana syrup is above 70 degrees. Brix (d) Banana syrup The fragrant concentrates are removed from the machine and stored at a temperature of 4 degrees Celsius for use in the next step. 3. Method for preparing the concentrated banana syrup so that the banana flavor remains from the banana fruit juice according to claim 1, where the condensed water with banana flavor, which is obtained from the condensation from the evaporation which As a by-product From the vacuum evaporation method, it is a by-product of the preparation process of concentrated banana syrup obtained from the evaporation method. Vacuum form according to step (b) of claim 2. 4. Method for preparing the concentrated banana syrup to retain the banana flavor from the banana juice according to claim 1 or 2, where the concentrated banana syrup obtained from the vacuum evaporation method is a banana syrup. With High concentration but no banana flavor. 5. Process for preparing the concentrated banana syrup so that the banana flavor remains from the banana fruit juice according to one of the claims 1-3, where the condensed water has a banana flavor obtained from condensation. Water vapor from evaporation, which It is a by-product of the vacuum evaporation method that is not concentrated, only has a banana flavor. 6. Process for preparing the concentrated banana syrup to retain the banana flavor from the banana juice according to one of the claims 1, No. 2 and No. 4, where the concentration of the concentrated banana juice obtained From the evaporation method Vacuum used for mixing That's right The concentration is higher than 75 degrees brix, and more suitable is the concentration of 83 degrees brix, page 2 of the number 2. 7. Process for preparing the concentrated banana syrup so that the banana flavor remains flavored from the banana fruit juice in accordance with Clause 1-3 and No. 5, where the concentration of condensed water with banana flavor Perfumed from Condensate the evaporation steam, a by-product of the vacuum evaporation method used in the blending, is at a 0 degree brix concentration. 8. Process of preparation of concentrated banana syrup to retain the flavor of banana flavor from banana juice according to one of the claims 1-7, where the proportion of concentrated banana syrup obtained from the evaporation method Vacuum with Condensed water with a banana flavor, which is obtained by condensing the water vapor from evaporation as a by-product of the evaporation method. The vacuum form which results in the optimum concentration of the final welding water is in the range from 60-75 degrees. The more suitable brix is not less than 65 degrees brix, and even more suitable is 70 degrees. Banana Connections Richly scented with a banana flavor. 9. Concentrated Banana Syrup which was prepared from one of the procedures in Clause 1-8 where the Concentrated Banana Syrup had the following mixing ratio: The concentrated banana syrup was obtained from the vacuum evaporation method, 83 ° brix, 84% by total volume of the product. Condensed water with a banana flavor, which is obtained by condensing the water vapor from evaporation as a by-product. From the vacuum evaporation method, concentration 0 ° brix 16% by total volume of product. Concentrated banana syrup 1 0. Concentrated banana syrup product according to claim 9, which was prepared from the process of claim 1-8, where the concentrated banana syrup is concentrated. The suitable product is not less than 65 degrees brix and more suitable is 70 degrees brix. The product of concentrated banana syrup still has a banana flavor.