WO1994004046A1 - Precurseurs naturels de jus de fruits congeles - Google Patents

Precurseurs naturels de jus de fruits congeles Download PDF

Info

Publication number
WO1994004046A1
WO1994004046A1 PCT/US1993/007621 US9307621W WO9404046A1 WO 1994004046 A1 WO1994004046 A1 WO 1994004046A1 US 9307621 W US9307621 W US 9307621W WO 9404046 A1 WO9404046 A1 WO 9404046A1
Authority
WO
WIPO (PCT)
Prior art keywords
composition
pouches
fruit juice
degrees
comestible
Prior art date
Application number
PCT/US1993/007621
Other languages
English (en)
Inventor
Richard S. Worth
Original Assignee
R.W. Frookies, Incorporated
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 R.W. Frookies, Incorporated filed Critical R.W. Frookies, Incorporated
Priority to AU50095/93A priority Critical patent/AU5009593A/en
Publication of WO1994004046A1 publication Critical patent/WO1994004046A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
    • A23G9/30—Cleaning; Keeping clean; Sterilisation
    • A23G9/305—Sterilisation of the edible materials
    • 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
    • B65B25/001—Packaging other articles presenting special problems of foodstuffs, combined with their conservation

Definitions

  • the present invention relates generally to the production of comestibles and it relates particularly to a significantly improved method for producing packaged freeze ice pop precursors in a liquid condition.
  • Still another object of the present invention is to provide an improved method of producing a packaged fruit juice product that is predominantly concentrated fruit juice that is reconstituted into fruit juice by adding water back into the fruit juice.
  • a liquid ice pop precursor that contains primarily fruit juice, i.e. reconstituted fruit juice concentrate, and by the unique process described herein, will possess a long shelf life and retain its flavor and stability that when frozen produces a frozen fruit juice of high quality in both taste and texture after long periods of storage at room temperature even though the ingredients are all natural.
  • a further object of the present invention is to provide a method of the above nature which is easily, conveniently, and efficiently practiced at a reasonable cost with readily available standard equipment when used with additional specified equipment and when used with the processing format to be described.
  • Another object of the present invention is to provide an improved packaged ice pop precursor which is liquid at room temperature and which may be frozen by the consumer in a refrigerator freezer compartment.
  • Still another object of the present invention is to provide an improved method of producing a packaged fruit-flavored, predominantly fruit juice and/or fruit juice concentrate, liquid ice pop precursor which possesses a long shelf life and retains its flavor and stability.
  • the precursor produces an ice pop when frozen, which is of high quality in both taste and texture after long period of storage at room temperature.
  • a further object of the present invention is to provide a method of the above nature which is easily, conveniently, and efficiently practiced at low cost with readily available standard equipment and is highly versatile and adaptable.
  • a method of producing a packaged ice pop precursor liquid in accordance with the present invention comprises the step of mixing the ice pop precursor ingredients including water and fruit juice in normal, extracted or concentrated state as a primary ingredient. These ingredients are mixed and heated in either a kettle type fashion or a heat exchange type fashion and a vegetable gum preferably added. The resulting aqueous composition is continuously agitated and heated to a temperature between 165 degrees F. and 200 degrees F. and is then transferred to a holding tank and maintained at a temperature of 165 to 200 degrees F. while being continuously agitated.
  • the resulting composition is then transferred to the input of a pouch-filling machine, the pouches being formed of a heat-sealable film and having their interiors fluxed with a non-reactive gas such as nitrogen immediately before they are filled with the aqueous mixture at a temperature of at least about 190 degrees F.
  • the liquid-filled pouches are then heat sealed, cut and cooled until their temperature is reduced below 100 degrees F. It has been found that the packaged ice pop precursor produced in the above manner has a very long shelf life for this type of fruit juice pop, up to four months, at room temperature with no significant reduction in the quality and essence of the taste or texture of the frozen end product. Cooling procedures include tunnel washing, freezing techniques and heat exchange cooling.
  • An alternative method of producing a packaged ice pop precursor liquid aqueous composition includes the steps of heating the composition to a temperature of at least 190 degrees F in a heat exchanger to destroy microorganisms which may cause spoiling, cooling the composition in the heat exchanger to 105 degrees F, sterilizing plastic pouches by exposing them to ultraviolet radiation and filling the composition into the plastic pouches.
  • the invention also provides a freezable comestible with a long shelf life including a liquid composition including a high proportion of fruit juice with a natural soluble solids content of at least 16 brix and a gum in an aqueous mixture, the mixture being free of artificial preservatives, sealed in a pouch formed of a film including a layer of a heat-sealable thermoplastic synthetic organic resin, and substantially sterile so that despoiling microorganisms do not degrade the composition within at least 24 weeks at room temperature.
  • the proportion of fruit juice (which may be reconstituted from concentrate) should be more than the 10% or less that current products have. Proportions of 30%, 50% or more are preferable. More preferably, the proportion is 90% or more and preferably the brix if above 20.
  • a grape flavored ice pop precursor liquid in the improved process contains the following ingredients: INGREDIENTS: WEIGHT IN POUNDS
  • fruit juice concentrate and flavor may be substituted in whole or in part in corresponding quantities for the above ingredients, for example, orange, pineapple, lemon, lime, strawberry, cranberry, raspberry, banana, chocolate, etc., and may be adjusted to achieve the desired taste, color, pH and other parameters.
  • Additional ingredients may include fruit pectin, different gums, natural emulsifiers, natural preservatives and natural coloring matter.
  • the liquid is 95-98% fruit juice.
  • Natural products such as grape skin extracts may be added for color. Other natural fruit solids may also be used, as desired.
  • the steps for producing the packaged ice pop precursor include the following sequential steps: 1.
  • the liquid carrying lines and pouch filling and sealing (Proto-Pak) machine are purged with 200 degrees F. water. 2.
  • All of the ingredients except for the vegetable gum are mixed together into a steam jacket kettle with swept surface agitation.
  • the ingredients are mixed for one to two minutes on medium speed.
  • the vegetable gum is sifted into the liquid ingredients while agitating at low speed for 1 to 5 minutes.
  • the product is heated to 190 degrees F. while continuously agitating.
  • the pouch filling and sealing (Proto-Pak) machine which is commercially available, flushes the film pouches with nitrogen, fills them at 190 degrees R, seals and cuts the pouches.
  • the finished filled pouches go through a cooling tunnel, perhaps at ambient room temperature, which brings the temperature down to approximately 110 degrees F. before they are packed off.
  • Three methods of cooling may be used: (a) cooling tunnel; (b) heat exchange; (c) refrigeration.
  • the mixture of the above specified ingredients is continuously maintained at a temperature of about 190-212 degrees, this temperature may be varied to about 170 degrees to the boiling point of the aqueous mixture. However, it is important that the mixture be maintained in this elevated temperature range from the time of its final preparation to the time the pouches are filled. At the time of filling the pouches, the aqueous mixture should be at a temperature of at least 190 degrees F. However, other time-temperature regimes may be used, as long as the mixture is rendered sterile - that is, free of despoiling microorganisms. Generally, however, it should be kept in mind that heat is the enemy of fruit, robbing the fruit of flavor, so that it is desirable to keep the heating of the fruit to a minimum.
  • the pouches are formed of a flexible heat-sealable film which is liquid impervious and resistant to reaction with or corrosion by the hot liquid mixture and designed to be impermeable to oxygen to prevent spoilage.
  • a flexible heat-sealable film which is liquid impervious and resistant to reaction with or corrosion by the hot liquid mixture and designed to be impermeable to oxygen to prevent spoilage.
  • the pouch forming film there is employed a laminate of .00048 inch polyester film, .00015 intermediate adhesive layer and .0025 inch polyethylene film of low density EVA.
  • An example of an alternate material is saran-coated cellophane with linear, low density polyethylene film. These materials are desirable because they are good barriers to passage of oxygen into the product.
  • the resulting packaged ice pop precursor liquid has a shelf life at room temperature of up to four months, the resulting frozen product being of excellent taste, texture and color. Of course, once the product is frozen, the frozen condition extends its life significantly.
  • the process may take place in a heat exchanger, in which the fruit juice mixture (as described above) is heated to 190 degrees F. to destroy microorganisms which may cause spoiling.
  • the juice mixture is then cooled in another portion of the heat exchanger to 105 degrees F.
  • the plastic pouches are sterilized by exposing them to ultraviolet radiation.
  • the mixture is then filled into the plastic pouches, which are then sealed.
  • the temperature may be maintained at 190 degrees F. and the packages filled at that temperature without need of the UV treatment.
  • the plastic pouches can be frozen, thawed, refrozen, etc. repeatedly without rupturing or substantially degrading the product.
  • Natural additives may be included as desired, as long as artificial additives are avoided.
  • Natural and artificial additives means additives generally recognized by the health food industry as having those attributes. For example, in some formulations, fruit juice levels may be below the highest levels recited herein if pure crystalline fructose is added. Other natural sugars could also be used, but would be less desirable.
  • Particular additives to be avoided are BHT, BHA and other artificial preservatives.

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mechanical Engineering (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

On obtient un liquide précurseur de boisson gazeuse glacée, emballé en sachets individuels, en mélangeant et en chauffant du jus de fruit ou un concentré de jus de fruit et un arôme de fruit naturel, de l'eau et une gomme végétale et/ou de la pectine à une température de 170 degrés à 200 degrés. On agite le liquide et on le maintient à cette température, puis on l'amène à un poste de remplissage où des sachets en plastique thermosoudables sont rincés à l'azote et remplis du liquide précurseur à au moins environ 190 degrés F. Les sachets en plastique sont scellés, coupés et refroidis à environ 105-110 degrés F à l'aide d'un dispositif de refroidissement.
PCT/US1993/007621 1992-08-20 1993-08-16 Precurseurs naturels de jus de fruits congeles WO1994004046A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU50095/93A AU5009593A (en) 1992-08-20 1993-08-16 Natural frozen confection precursors

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US93298892A 1992-08-20 1992-08-20
US07/932,988 1992-08-20

Publications (1)

Publication Number Publication Date
WO1994004046A1 true WO1994004046A1 (fr) 1994-03-03

Family

ID=25463252

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1993/007621 WO1994004046A1 (fr) 1992-08-20 1993-08-16 Precurseurs naturels de jus de fruits congeles

Country Status (2)

Country Link
AU (1) AU5009593A (fr)
WO (1) WO1994004046A1 (fr)

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1072196A1 (fr) * 1999-07-26 2001-01-31 Soremartec S.A. Crème glacée prête à congeler et procédé de fabrication
EP1106075A2 (fr) * 1999-11-30 2001-06-13 I.D.F. Dolciaria S.p.A. Mélange prêt à la congèlation pour la préparation d'aliments congelés ou de sorbets et procédé de préparation
WO2001081199A1 (fr) * 2000-04-26 2001-11-01 Ceaser S.R.L. Procede et dispositif permettant de preparer des cremes glacees et produit semi-fini conditionne pour ce procede et ce dispositif
GB2375750A (en) * 2001-05-22 2002-11-27 John Thornley Cordial sachet
WO2003096820A1 (fr) * 2002-05-16 2003-11-27 Ceaser S.R.L. Preparation de produit semi fini pour fabrication de creme glacee
ITMI20100074A1 (it) * 2010-01-21 2011-07-22 Alithea Srl Base liquida concentrata e stabilizzata per gelateria
EP2543257A1 (fr) * 2011-07-06 2013-01-09 Kraft Foods R & D, Inc. Procédé pour fabriquer un produit de confiserie
US20140328986A1 (en) * 2011-07-06 2014-11-06 Michael Weers Method for manufacturing a confectionery product
WO2015104610A1 (fr) * 2014-01-07 2015-07-16 Sighinolfi Meccanica S.R.L. Machine et capsule pour la préparation de crème glacée
US9808026B2 (en) 2011-07-06 2017-11-07 Kraft Foods R&D, Inc. Method for manufacturing a confectionery shell
US10123550B2 (en) 2011-07-06 2018-11-13 Kraft Foods R&D, Inc. Method for manufacturing confectionery shells
US10178870B2 (en) 2011-07-06 2019-01-15 Kraft Foods R&D, Inc. Method for manufacturing an aerated confectionery shell

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4609561A (en) * 1984-12-13 1986-09-02 Olympus Industries, Inc. Frozen aerated fruit juice dessert
US4816283A (en) * 1984-12-13 1989-03-28 Olympus Industries, Inc. Fruit juice mix for whipped and/or frozen applications
US4828866A (en) * 1984-12-13 1989-05-09 Olympus Industries, Inc. Fruit shake and method of making the same
US4830868A (en) * 1984-12-13 1989-05-16 Olympus Industries, Inc. Fruit shake and method of making the same

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4609561A (en) * 1984-12-13 1986-09-02 Olympus Industries, Inc. Frozen aerated fruit juice dessert
US4609561B1 (fr) * 1984-12-13 1988-10-25
US4816283A (en) * 1984-12-13 1989-03-28 Olympus Industries, Inc. Fruit juice mix for whipped and/or frozen applications
US4828866A (en) * 1984-12-13 1989-05-09 Olympus Industries, Inc. Fruit shake and method of making the same
US4830868A (en) * 1984-12-13 1989-05-16 Olympus Industries, Inc. Fruit shake and method of making the same

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
THE WILEY ENCYCLOPEDIA OF PACKAGING TECHNOLOGY, JOHN WILEY & SONS, 1986, see pp. 20-23, 48-53, 159-163, 218-221, 362-369, 451-464, 523-529, 568-571, 692-696. *

Cited By (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1072196A1 (fr) * 1999-07-26 2001-01-31 Soremartec S.A. Crème glacée prête à congeler et procédé de fabrication
US6551647B1 (en) 1999-07-26 2003-04-22 Soremartec S.A. Ice-cream confectionery product and method for its preparation
EP1106075A2 (fr) * 1999-11-30 2001-06-13 I.D.F. Dolciaria S.p.A. Mélange prêt à la congèlation pour la préparation d'aliments congelés ou de sorbets et procédé de préparation
EP1106075A3 (fr) * 1999-11-30 2003-07-02 I.D.F. Dolciaria S.p.A. Mélange prêt à la congèlation pour la préparation d'aliments congelés ou de sorbets et procédé de préparation
WO2001081199A1 (fr) * 2000-04-26 2001-11-01 Ceaser S.R.L. Procede et dispositif permettant de preparer des cremes glacees et produit semi-fini conditionne pour ce procede et ce dispositif
GB2375750A (en) * 2001-05-22 2002-11-27 John Thornley Cordial sachet
WO2003096820A1 (fr) * 2002-05-16 2003-11-27 Ceaser S.R.L. Preparation de produit semi fini pour fabrication de creme glacee
ITMI20100074A1 (it) * 2010-01-21 2011-07-22 Alithea Srl Base liquida concentrata e stabilizzata per gelateria
EP2543257A1 (fr) * 2011-07-06 2013-01-09 Kraft Foods R & D, Inc. Procédé pour fabriquer un produit de confiserie
WO2013006530A1 (fr) * 2011-07-06 2013-01-10 Kraft Foods R & D, Inc. Procédé de fabrication d'un produit de confiserie
CN103648293A (zh) * 2011-07-06 2014-03-19 卡夫食品研发公司 用于制备糖果点心产品的方法
US20140328986A1 (en) * 2011-07-06 2014-11-06 Michael Weers Method for manufacturing a confectionery product
AU2012279200B2 (en) * 2011-07-06 2015-05-28 Kraft Foods Schweiz Holding Gmbh Method for manufacturing a confectionery product
RU2608721C2 (ru) * 2011-07-06 2017-01-23 Крафт Фудс Р & Д, Инк. Способ изготовления кондитерского изделия
US9808026B2 (en) 2011-07-06 2017-11-07 Kraft Foods R&D, Inc. Method for manufacturing a confectionery shell
US10123550B2 (en) 2011-07-06 2018-11-13 Kraft Foods R&D, Inc. Method for manufacturing confectionery shells
US10178870B2 (en) 2011-07-06 2019-01-15 Kraft Foods R&D, Inc. Method for manufacturing an aerated confectionery shell
WO2015104610A1 (fr) * 2014-01-07 2015-07-16 Sighinolfi Meccanica S.R.L. Machine et capsule pour la préparation de crème glacée

Also Published As

Publication number Publication date
AU5009593A (en) 1994-03-15

Similar Documents

Publication Publication Date Title
US4925686A (en) Liquid shelf-stable freezable fruit juice containing composition and method of making the same
US4808428A (en) Flavored slush snack
CN101355882B (zh) 自发泡液体烹饪助剂及加工方法
CA2557412C (fr) Confiserie aeree glacee et procede de production de celle-ci
RU2420084C2 (ru) Самовспенивающиеся жидкие забеливатели и способ
JP2858809B2 (ja) 複合チーズの製造方法
US4282262A (en) Dairy based mixes for frozen desserts and method of preparation
US4413017A (en) Food product containing juice pulp and acidified milk components
US20030087017A1 (en) Shelf-stable moist food foam product and process for its preparation
CN1031468A (zh) 水果淇淋及制作方法
RU1837787C (ru) Композици дл получени лиофилизированного пищевого продукта и способ его получени
JPS62294067A (ja) 凍結フルーツジュース製品の製造用のフルーツジュースミックス
US20140072672A1 (en) Hydrocolloid stabilized dehydrated food foam
WO1994004046A1 (fr) Precurseurs naturels de jus de fruits congeles
US3552980A (en) Packaged food product and process for making same
US5840356A (en) Shelf-stable fruit puree and method of preparation
CA2718743A1 (fr) Particules contenant de la glace pour une utilisation dans la fabrication de boissons glacees congelees
US20050281933A1 (en) Hard frozen food containing alcohol
EP0127686A1 (fr) Boisson a moitie gelee et son procede de preparation
US4533560A (en) Non-dairy parfait type dessert mix
US4675195A (en) Stable banana product
US6610336B2 (en) Process for making ice pops
EP1106075B1 (fr) Mélange prêt à la congèlation pour la préparation d'aliments congelés ou de sorbets et procédé de préparation
JPH064017B2 (ja) 氷塊を包み込んだ飲用濃縮凍結食品の製造法
RU2610710C2 (ru) Лёд сладкий пищевой

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AT AU BB BG BR BY CA CH CZ DE DK ES FI GB HU JP KP KR KZ LK LU MG MN MW NL NO NZ PL PT RO RU SD SE SK UA

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): AT BE CH DE DK ES FR GB GR IE IT LU MC NL PT SE BF BJ CF CG CI CM GA GN ML MR NE SN TD TG

121 Ep: the epo has been informed by wipo that ep was designated in this application
REG Reference to national code

Ref country code: DE

Ref legal event code: 8642

NENP Non-entry into the national phase

Ref country code: CA

122 Ep: pct application non-entry in european phase