WO1995029600A1 - Procede et appareil de production d'un liquide a partir de fruits - Google Patents

Procede et appareil de production d'un liquide a partir de fruits Download PDF

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Publication number
WO1995029600A1
WO1995029600A1 PCT/GB1995/000989 GB9500989W WO9529600A1 WO 1995029600 A1 WO1995029600 A1 WO 1995029600A1 GB 9500989 W GB9500989 W GB 9500989W WO 9529600 A1 WO9529600 A1 WO 9529600A1
Authority
WO
WIPO (PCT)
Prior art keywords
vegetable matter
liquid
evaporation
juice
water
Prior art date
Application number
PCT/GB1995/000989
Other languages
English (en)
Inventor
Charles Forsyth
Original Assignee
Recordagent Limited
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
Priority claimed from GB9408544A external-priority patent/GB9408544D0/en
Priority claimed from GBGB9424954.7A external-priority patent/GB9424954D0/en
Application filed by Recordagent Limited filed Critical Recordagent Limited
Priority to AU23165/95A priority Critical patent/AU2316595A/en
Publication of WO1995029600A1 publication Critical patent/WO1995029600A1/fr

Links

Classifications

    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/64—Re-adding volatile aromatic ingredients
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/08—Concentrating or drying of juices
    • A23L2/10—Concentrating or drying of juices by heating or contact with dry gases
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D5/00—Condensation of vapours; Recovering volatile solvents by condensation
    • B01D5/0033—Other features
    • B01D5/0036—Multiple-effect condensation; Fractional condensation
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D5/00—Condensation of vapours; Recovering volatile solvents by condensation
    • B01D5/0033—Other features
    • B01D5/0045—Vacuum condensation

Definitions

  • the present invention relates to a method and apparatus for producing a liquid from fruit, and especially for producing a palatable water-based liquid, suitable for use as a beverage, which contains flavour elements of the fruit from which it is produced.
  • the invention also relates to a liquid produced by the method and/or apparatus described herein.
  • the removal of the large proportion of the water content of the juice is performed by evaporation of the water from the juice, and such evaporation is typically effected by heating the juice by means of steam.
  • Such heating may be performed at a pressure below atmospheric pressure in order to reduce the boiling point and thus avoid unduly impairing the flavour of the juice by excess heating.
  • a method for producing a liquid from vegetable matter comprising extracting juice from said vegetable matter and then extracting said liquid from said juice.
  • the step comprising extracting said liquid from said juice comprises evaporation of a substantial part of the water content of said juice and then condensation of the resultant steam or water vapour.
  • said evaporation includes evaporation of flavour elements of said vegetable matter and said condensation includes condensation of at least some of said flavour elements.
  • said evaporation comprises low temperature evaporation in a partial vacuum.
  • said evaporation comprises evaporation from vegetable matter at a temperature of not greater than 85°C. Successively more preferable is evaporation from vegetable matter at temperatures of not greater than 75°C, 65°C, 60°C and 55°C.
  • said step of evaporation comprises evaporation of water from vegetable matter with a solids content of not more than 30% (w/v) .
  • said step of evaporation comprises evaporation of water from vegetable matter with a solids content of not more than 20% (w/v) .
  • said step of evaporation comprises evaporation of water from vegetable matter with a solids concentration of not more than 17% (w/v), and most preferably of not more than 16% (w/v) .
  • Said method may include the steps of at least one of carbonation, filtration, oxygenation or centrifugation of said liquid.
  • a liquid derived from vegetable matter said liquid comprising water which has been extracted from said vegetable matter and non-water material which has been extracted from said vegetable matter, the proportion of said non-water material being in the range 0.01% (w/v) to 2.0% (w/v).
  • said liquid is palatable.
  • said liquid contains substantially no matter that is not derived from said vegetable matter.
  • said vegetable matter comprises oranges and said non-water material includes one or more of limonelle, citronellol, citral, L-carvone, D-limonene, and geraniol, nerol and linalool and their aldehydes.
  • said non-water material includes one or more of limonelle, citronellol, citral, L-carvone, D-limonene, and geraniol, nerol and linalool and their aldehydes.
  • Said liquid may be carbonated.
  • apparatus for producing a liquid from vegetable matter comprising: heating means for heating said vegetable matter; pressure reducing means for reducing the pressure in the vicinity of said vegetable matter to below atmospheric pressure in order to reduce the temperature required to evaporate a vapour from said vegetable matter; and condensing means for condensing said vapour to form said liquid.
  • said apparatus comprises a multiple stage multiple effect evaporator having selection means in order to allow the vapour from stages at which the vegetable matter has not more than a predetermined concentration of solids and is at a temperature not higher than a predetermined temperature, to be selected, without mixing with vapour from stages in which the juice has a concentration of solids higher than said predetermined concentration or a temperature above said predetermined temperature, and condensation means for condensing said selected vapour.
  • said predetermined concentration of solids is in the range 16-30% (w/v) .
  • Preferably said predetermined temperature is not higher than 85°C, and still more preferably, not higher than 65°C.
  • Figure 1 is a schematic plan of apparatus suitable for performing the method and producing the product of the present invention.
  • Figure 2 is a schematic diagram illustrating a prior art method of juice concentration which may be adapted for the purposes of the present invention, suitable for large scale commercial use.
  • FIG. 1 shows schematically an embodiment of apparatus for producing liquid according to- the present invention.
  • the apparatus generally designated 10 includes an inlet 11 for fruit juice, typically with a solids content of about 12% (w/v) and a heating pipe 12 for carrying the fruit juice through a steam jacket 13.
  • the apparatus further comprises a separating chamber 14 having a first outlet pipe 15 adapted to carry concentrated juice away from the chamber 14, to a reservoir 16, and a second outlet pipe 17, adapted to carry matter evaporated from the juice away from the chamber 14, which leads to a condenser 18.
  • the condenser 18 is provided with an outlet pipe 19 through which condensate may exit from the condenser 18 to a collecting chamber 20.
  • the apparatus is sealable by first, second, third and fourth valves, 21, 22, 23, 24, enabling a partial vacuum to be applied to the apparatus.
  • juice enters the apparatus through the inlet 11, and passes through the heating pipe 12 where it is heated by means of steam applied to the steam jacket 13.
  • the juice is heated sufficiently to enable boiling to take place, the temperature required being dependent upon the vacuum applied.
  • the heated juice enters the separating chamber 14 from where evaporated matter, comprising mainly water, but also including volatile flavour elements from the juice, is drawn through the second outlet pipe 17 towards the condenser 18.
  • evaporated matter comprising mainly water, but also including volatile flavour elements from the juice
  • the remainder of the juice leaves the separating chamber 14 via the first outlet pipe 15 from which it is fed to the reservoir 16 where it is stored before being recirculated through the apparatus.
  • the evaporated matter is condensed by the condenser 18 and the resulting condensate is collected in the collecting chamber 20.
  • the end products made by the described apparatus are therefore concentrated juice which is a known commercial product, and a condensate comprising water and various derivative substances from the fruit juice.
  • the boiling point of the juice may be selected and this temperature, as well as the length of time for which the juice is maintained at this temperature, affects characteristics, including the taste, of both the concentrated juice and the condensate. It will become evident that the taste of the condensate is much more temperature sensitive than the taste of the concentrated juice.
  • the liquid condensate is not discarded but is a useful end product.
  • the product preferably consists of substantially the entire condensate including both water and fruit flavour elements.
  • the fruit flavour elements may be removed in order to provide substantially pure water.
  • the condensate may be carbonated, may be oxygenated in order to eliminate the possibility of cloud formation, and/or may be filtered or centrifuged in order to remove organic material which may cause clouding.
  • the condensate produced from vapour evaporated from juice at relatively low temperatures tastes surprisingly pleasant and is commercially useful as a saleable beverage, providing a valuable resource from what has traditionally been regarded and treated as a waste product.
  • flavour intense than than (1) . than (1) . (1) Slightly less Less intense Less flavour intense than than (1) . than (1) . (1) . Same Some quality, Some slight quality but lacking vegetable citrus depth. notes. flavour.
  • condensates contained limonelle, citronellol, citral, L-carvone, D-limonene, and geraniol, nerol and linalool and their aldehydes.
  • the condensates were however, substantially free of contaminant which often occur in natural mineral waters, such as nitrates and lead.
  • Condensate obtained from juice with a concentration of greater that 30% (w/v) solids may have associated off- tastes which makes it unpalatable. This is in contrast to the concentrated juice itself which is considered to maintain acceptable taste characteristics upon dilution despite having been concentrated to 65% (w/v) solids. It is evident that condensate collected from juice at 55°C (trial 1) remains palatable at a higher solids content of the juice than condensate collected from juice which is at 65°C (trial 2). Similarly, condensate collected from juice at 65°C remains palatable at a higher solids content of the juice than condensate collected from juice which is at 75°C (trial 3). Various combinations of temperature and solids content may be selected in order to provide the desired taste characteristics.
  • the proportion of solids in the juice from which the vapour which formed the concentrate is removed should be limited to a maximum of about 30% (w/v) .
  • Volatile matter removed from the juice which has a solid concentration of 30-65% (w/v) may be treated in the traditional way, that is it may be treated in order to remove any valuable substance and the remaining water may be discarded.
  • concentration 12- 30% (w/v) is not unduly restrictive in practice since more condensate is formed in this range than in the remaining 30-65% (w/v) range.
  • Fig. 1 The embodiment of apparatus described and illustrated in Fig. 1 is considerably less complex than the apparatus currently used for producing concentrated fruit juice commercially.
  • Figure 2 is a schematic, illustrating the flow of juice and steam through a known multiple stage, multiple effect evaporator.
  • the illustrated evaporator has seven juice stages and seven steam effects. The flow of juice through the successive seven stages is illustrated, and the flow of steam through its successive seven effects is also shown.
  • the first steam effect is at juice stage 3 which is when both steam and juice are at their highest temperature.
  • the steam is then mixed with the vapour driven off the juice at stage 3, and the combination is used as the heating medium for the juice at stage 4 (having been used to preheat juice which has not yet reached stage 3).
  • vapour evaporated from stage 4 is mixed into the heating medium and the mixture used as a heating medium for stage 5 and so forth.
  • This multiple effect system of using the vapour driven off the juice at each stage as part of the heating medium for the other stages (at subsequent effects) means that the steam initially fed into the system produces approximately the same amount of steam for each effect. Thus in a seven effect evaporator the introduced steam produces about seven times its own mass in evaporated vapours. This provides an exceptionally energy efficient method of concentrating, for example, fruit juice.
  • a result of such a system is that the vapour driven off the juice at each of the stages is mixed with the vapour driven off the juice at each of the other stages by the time it leaves the installation.
  • vapour from stages 1 and 2 is mixed with vapours from the stages of the steam's previous effects, that is stages 3, 4, 5 and 6.
  • vapour from stages 1 and 2 which may operate at relatively low temperatures (up to about 75%) and relatively low solids concentrations (15-19% (w/v)) is mixed with the vapour from stages 3, 4, 5 and 6 which all operate at higher temperatures and higher concentrations.
  • vapour evaporated at the high temperature stages is combined with that evaporated at the lower temperature stages, thus rendering it impracticable to condense the vapour from the low temperature stages to form a palatable beverage.
  • vapour from stages 1 and 2 could be selected, collected and condensed, without mixing with the vapour from the other stages, in order to form a palatable and saleable beverage.
  • This is in contrast to present practice in which the volatile products of each of the chambers are treated in the same way, or, at least, in which the water content of said volatile products are treated in the same way.

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

On décrit un procédé et un appareil de production d'un liquide à partir de fruits, notamment d'un liquide à base d'eau, agréable au palais, approprié en tant que boisson et contenant les arômes du fruit à partir duquel ce liquide est produit, ainsi qu'un liquide du type produit à l'aide d'un tel procédé et/ou appareil. Ce procédé consiste à extraire le jus d'une matière végétale, puis à extraire de ce jus un liquide par évaporation à basse température et dans un vide partiel d'une partie importante du contenu en eau dudit jus, et enfin à condenser la vapeur ou la vapeur d'eau résultante, de manière à évaporer les éléments aromatiques de la matière végétale et à condenser au moins une partie de ceux-ci. Le liquide obtenu comprend de l'eau extraite de ladite matière végétale ainsi qu'une matière qui n'est pas de l'eau, a été extraite de ladite matière végétale et dont la proportion par rapport à celle-ci est comprise entre 0,01 et 2,0 % en poids/volume, constituant ainsi une boisson agréable au palais. A titre d'exemple, le liquide peut être extrait d'oranges et contenir une ou plusieurs des substances suivantes ainsi que les aldéhydes de celles-ci: limonelle citronellal, citral, L-carvone, D-limonène, géraniol, nérol et linalol. L'appareil de l'invention comprend des moyens de chauffage destinés à chauffer la matière végétale, des moyens de réduction de la pression destinés à réduire celle-ci, dans le voisinage de la matière végétale, en dessous de la pression atmosphérique, de manière à réduire la température nécessaire à l'évaporation de l'eau provenant de ladite matière végétale, ainsi que des moyens de condensation destinés à condenser la vapeur obtenue afin de former ledit liquide. Cet appareil peut être un évaporateur multifonction et à étapes multiples.
PCT/GB1995/000989 1994-04-29 1995-05-01 Procede et appareil de production d'un liquide a partir de fruits WO1995029600A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU23165/95A AU2316595A (en) 1994-04-29 1995-05-01 Method and apparatus for producing a liquid from fruit

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
GB9408544.6 1994-04-29
GB9408544A GB9408544D0 (en) 1994-04-29 1994-04-29 Purified water
GBGB9424954.7A GB9424954D0 (en) 1994-12-10 1994-12-10 Method and apparatus for producing a liquid from fruit
GB9424954.7 1994-12-10

Publications (1)

Publication Number Publication Date
WO1995029600A1 true WO1995029600A1 (fr) 1995-11-09

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PCT/GB1995/000989 WO1995029600A1 (fr) 1994-04-29 1995-05-01 Procede et appareil de production d'un liquide a partir de fruits

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AU (1) AU2316595A (fr)
WO (1) WO1995029600A1 (fr)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2172468A1 (es) * 2001-02-07 2002-09-16 Perera Juan Pedro Rebollo Instalcion para tratamiento y depuracion de liquidos.
WO2017100876A1 (fr) * 2015-12-18 2017-06-22 Universidade Estadual De Campinas - Unicamp Système et procédé intégré de purification du limonène
GB2560016A (en) * 2017-02-27 2018-08-29 Roche Sean Method and apparatus for obtaining usable water
EP3466508A1 (fr) * 2017-10-05 2019-04-10 Ness Wärmetechnik GmbH Installation pour le degazage d'une huile caloporteuse
CN114631607A (zh) * 2022-03-21 2022-06-17 西南大学 一种果香味饮料制备方法及果香味饮料

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2457315A (en) * 1945-09-17 1948-12-28 Howard P Milleville Volatile flavor recovery process
GB1474177A (en) * 1973-07-30 1977-05-18 Apv Co Ltd Concentration of volatiles-bearing products
FR2441343A1 (fr) * 1978-11-08 1980-06-13 Bonfadini Carlo Procede de preparation de jus de fruits concentres
FR2462877A1 (fr) * 1979-08-06 1981-02-20 Alfa Laval Sa Procede et installation d'obtention de jus naturel concentre de sirupage.
US4976974A (en) * 1988-06-02 1990-12-11 Chateau Yaldara Pty. Ltd. Grape juice concentrate and drink

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2457315A (en) * 1945-09-17 1948-12-28 Howard P Milleville Volatile flavor recovery process
GB1474177A (en) * 1973-07-30 1977-05-18 Apv Co Ltd Concentration of volatiles-bearing products
FR2441343A1 (fr) * 1978-11-08 1980-06-13 Bonfadini Carlo Procede de preparation de jus de fruits concentres
FR2462877A1 (fr) * 1979-08-06 1981-02-20 Alfa Laval Sa Procede et installation d'obtention de jus naturel concentre de sirupage.
US4976974A (en) * 1988-06-02 1990-12-11 Chateau Yaldara Pty. Ltd. Grape juice concentrate and drink

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2172468A1 (es) * 2001-02-07 2002-09-16 Perera Juan Pedro Rebollo Instalcion para tratamiento y depuracion de liquidos.
WO2017100876A1 (fr) * 2015-12-18 2017-06-22 Universidade Estadual De Campinas - Unicamp Système et procédé intégré de purification du limonène
GB2560016A (en) * 2017-02-27 2018-08-29 Roche Sean Method and apparatus for obtaining usable water
EP3466508A1 (fr) * 2017-10-05 2019-04-10 Ness Wärmetechnik GmbH Installation pour le degazage d'une huile caloporteuse
CN114631607A (zh) * 2022-03-21 2022-06-17 西南大学 一种果香味饮料制备方法及果香味饮料

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Publication number Publication date
AU2316595A (en) 1995-11-29

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