WO1997021476A1 - Procede et appareil de recuperation et de recyclage de substances aromatiques - Google Patents

Procede et appareil de recuperation et de recyclage de substances aromatiques Download PDF

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Publication number
WO1997021476A1
WO1997021476A1 PCT/SE1996/001627 SE9601627W WO9721476A1 WO 1997021476 A1 WO1997021476 A1 WO 1997021476A1 SE 9601627 W SE9601627 W SE 9601627W WO 9721476 A1 WO9721476 A1 WO 9721476A1
Authority
WO
WIPO (PCT)
Prior art keywords
aroma
conduit
concentrated liquid
berries
fruits
Prior art date
Application number
PCT/SE1996/001627
Other languages
English (en)
Inventor
Karl MÅRTENSON
Original Assignee
Tetra Laval Holdings & Finance S.A.
BERENDAHL, Gunnel
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 Tetra Laval Holdings & Finance S.A., BERENDAHL, Gunnel filed Critical Tetra Laval Holdings & Finance S.A.
Priority to AU10730/97A priority Critical patent/AU1073097A/en
Publication of WO1997021476A1 publication Critical patent/WO1997021476A1/fr

Links

Classifications

    • 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
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids

Definitions

  • the present invention relates to a method for recovering and recycling aroma substances in a process for the production of cordials, jams or similar products based on berries and/ or fruits, in which process berries and/ or fruits are boiled in water at reduced pressure for driving off released gases and penetrating the berries and /or the fruits.
  • the present invention also relates to an apparatus for carrying the method into effect, the apparatus comprising an evacuable vessel for boiling berries and/ or fruits in water at reduced pressure and a conduit connected to the vessel for evacuation of the vessel and removal of released gases.
  • Cordials, jams and similar products based on berries and/ or fruits are traditionally produced by a boiling process in which the berries and /or the fruits selected for the product in question are boiled in water together with other additives selected for producing the product, such as, for example, pectin, sweeteners etc., for driving off released gases and penetration of the berries or fruits, respectively.
  • other additives selected for producing the product such as, for example, pectin, sweeteners etc.
  • the mass is separated by screening/ filtering into a solid and a liquid fraction for further processing in a per se known manner for preparing the finished product.
  • this production is put into effect using large pans or vessels into which are filled predetermined quantities and proportions of berries and fruits, respectively, together with the requisite quantity of water and other selected additives.
  • the pan or vessel is closed and the filled mass is heated and boiled according to a predetermined timetable for removing gases through an outer conduit connecting to the interior of the vessel.
  • the vessel is normally provided with interior agitator means which continuously keep the mass in motion throughout the entire boiling cycle. Since berries and fruits are generally heat-sensitive and can easily disintegrate or be destroyed if they are exposed to lengthy cooking at excessively high boiling temperatures, the industrial boiling cycle is often carried out at reduced pressure at which the boiling point of the water is lower than at normal atmospheric pressure, and the boiling cycle can thus be carried out at lower temperature which is more gentle on the berries or fruits, respectively.
  • the condensed, highly fragrant liquid phase which is rich in aroma may be collected, stored and re-used on another occasion, but is preferably recycled to the berry/ fruit mass from which it originally derived in order to restore the natural, pristine aroma content of the mass.
  • the simultaneously separated gas phase which is poor in aroma substances which, for the greater part, are to be found in the liquid phase which is condensed by cooling, can be removed from the process together with the released gases, but is preferably subjected to a second cooling for the purpose of condensing and extracting additional residual aroma substances.
  • this second liquid phase condensed by cooling can also be stored and re-used on another occasion, but is preferably recycled to the berry/ fruit mass from which it originally derived.
  • both of the liquid phases condensed by cooling are combined and recycled together to the boiled berry/ fruit mass.
  • the present invention also realises an apparatus for recycling aroma substances in a process for the production of cordials, jams or similar products based on berries and/ or fruit.
  • the apparatus according to the invention has the characterizing features as set forth in the characterizing clause of appended Claim 6, and expedient embodiments of the apparatus according to the invention have further been given the characterizing features as set forth in appended subclaims 7 to 12.
  • the apparatus comprises a vessel 10 serving as cooker and provided with an inlet 11 for starting materials (such as berries and /or fruits) which is to be cooked.
  • the vessel 10 has an outlet 12 through which the cooked mass is emptied after the completion of the cooking cycle.
  • the inlet 11 and outlet 12 need not necessarily be discrete from one another as shown on the Drawing, but instead the outlet 12 may be employed for both replenishment of starting materials and for emptying of the cooking mass. In this case, the need for the separate inlet 11 is thus obviated.
  • the vessel 10 is further provided with an outlet 13 for evacuation, i.e. pressure reduction, and removal of gases which are released from the mass during the cooking operation.
  • the vessel 10 is connected to a first cooler (condenser) 20 via a conduit
  • the condenser 20 may, for example, be a twin-walled column with separate inlet 24 and separate outlet 25 for a coolant which is intended to flow through the space between the walls of the column for cooling the process flow through the column in a flow cycle 26 which is discrete from the process flow.
  • the first condenser 20 is connected to the inlet 31 of a separator 30 provided with inlet 31 and outlet 32 for separating the process flow removed through the outlet 23 into a liquid phase and a gas phase.
  • the separator 30 may be any optional type of suitable, conventional separation device and, since those skilled in the art are thoroughly familiar with such devices, any further description of such devices in order to illuminate the present invention would appear to be superfluous.
  • the separator 30 is connected to a second cooler (condenser) 40 through a conduit 35 in communication with the outlet 32 of the separator 30, and an inlet 41 at the second condenser 40.
  • a second cooler condenser 40
  • the second condenser 40 may, for example, be a twin-walled column with separate inlet 45 and separate outlet 46 for a coolant which is intended to flow through the space between the walls of the column for cooling the process flow through the column in a flow cycle 47 discrete from the process flow.
  • the pump Pl in the conduit 44 in the apparatus according to the present invention is in flow connection with the vessel 10 serving as the cooker through interjacent conduits 21, 27, 34 and interjacent devices 20, 30 and 40 in such a manner that the pump Pl may be employed, on the one hand, for evacuating released gases from the vessel 10 and, on the other hand, for reducing the pressure within the vessel 10 to a suitably reduced cooking pressure.
  • the pressure Pl further serves the purpose of driving out of the vessel 10 evacuated gases through the above-mentioned interjacent conduits and devices in a continuous process flow throughout the entire production and recycling process, as will be described in greater detail hereinbelow.
  • outlet 33 of the separator 30 is in communication with an outer conduit 48 which has a valve VI, and that the conduit 48 is in turn connected to a conduit 49 which has a valve V2 between the outlet 33 and the valve VI.
  • the outlet 42 of the second condenser 40 is in communication with an outer conduit 50 which has a valve V3, and the conduit 50 is in turn connected to a conduit 51 which has a valve V4 between the outlet 42 and the valve V3.
  • the conduits 48 and 50 are connected to a common return conduit 52 which is connected to an inlet 14 to the cooker vessel 10. Between the inlet 14 and the connection point of the return conduit 52 to the conduit 48, the return conduit 52 has a valve V5 and a pump P2.
  • the illustrated arrangement functions as follows for recycling aroma substances in a process for the production of cordials, jams or similar products based on berries and / or fruits using the method according to the invention.
  • Selected berries and /or fruits together with water and other suitable additives for producing the product are introduced in metered quantities and mutual proportions into the vessel 10 through the inlet 11.
  • suitable additives for producing the product e.g. pectin, sweetener (sugar) etc.
  • the aqueous mass of starting materials is heated and brought to boil in the vessel, at the same time as the inner pressure inside the vessel is reduced to a suitably low pressure by evacuation by means of the pump P2 in the conduit 44.
  • the reduced pressure may be selected freely, but is preferably selected in such a manner that the boiling point of the water at the selected pressure is gentle on the berries and /or fruits.
  • Gases which have been released as a result of the cooking process and likewise formed water vapour containing aroma substances are driven off from the vessel 10 through the outlet 13 and led via the conduit 21 into the first condenser 20 for condensing by cooling, for the formation of a mixture of condensed liquid and gas.
  • the cooled mixture of condensed fragrant and aroma-rich liquid and non-condensed gas (substantially water vapour and residual non-condensed aroma substances) is removed from the first condenser 20 through the outlet 23 and led through the conduit 27 into the separator 30 where the fragrant liquid phase rich in aroma is separated from the non-condensed gas phase.
  • the non-condensed gas phase is removed from the separator 30 via the outlet 32 and is led further through the conduit 34 into the second condenser 40 via the inlet 41.
  • the gas is once again cooled for the formation of a second condensed liquid containing aroma substances and a non-condensed aroma-poor gas of substantially air and water vapour and gases released from the berries and/ or fruits which are driven off from the second condenser 40m through the conduit 44 with the aid of the pump Pl.
  • the condensed, aroma-rich liquid is removed from the separator 30 through the valved (VI) conduit 48 and the condensed second aroma- containing liquid is removed from the second condenser 40 through the valved (V3) conduit 50.
  • Both of the aroma-containing condensed liquids from the separator 30 and the second condenser 40, respectively, may be recycled separately or together with one another in optionally selected mutual proportions to the vessel 10 through the common return conduit 52 connected to the inlet 14 of the vessel 10 or, if desired, be accumulated separately and re-used separately or together with one another in another process for the production of cordials, jam or other products based on berries and /or fruit.
  • valve V2 in the conduit 49 and the valve V4 in the conduit 51 are closed, at the same time as the valve VI in the conduit 48, the valve V3 in the conduit 50 and the valve V5 in the return conduit 52 are opened.
  • valve V2 in the conduit 49 and the valve V3 in the conduit 50 are closed, at the same time as the valve VI in the conduit 48, the valve V5 in the return conduit 52 and the valve V4 in the conduit 51 are opened.
  • valve VI in the conduit 48 and the valve V4 in the conduit 51 are closed, at the same time as the valve V2 in the conduit 49, the valve V3 in the conduit 50 and the valve V5 in the return conduit 52 are opened.
  • valve V in the conduit 48 and the valve V3 in the conduit 50 are closed, at the same time as the valve V2 in the conduit 49, and the valve V4 in the conduit 51 are opened. Separate pumps are then connected to the conduits 49 and 51 for pumping out the condensate.

Landscapes

  • 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)
  • Seasonings (AREA)

Abstract

L'invention porte sur un procédé et un appareil de récupération et de recyclage de substances aromatiques en vue de la production de produits à base de baies et/ou de fruits, tels que des confitures, des cordiaux etc. selon lequel on fait cuire les baies et/ou fruits dans l'eau sous faible pression pour en extraire les gaz émis et pénétrer la masse en cours de refroidissement. Lesdits gaz sont refroidis pour donner une première phase gazeuse pauvre en arôme et une première phase liquide concentrée riche en arôme qui est séparée de la première phase gazeuse puis recyclée vers la masse en cours de cuisson. La première phase gazeuse est à nouveau refroidie pour donner une deuxième phase gazeuse pauvre en arôme et une deuxième phase liquide concentrée riche en arôme qui est séparée de la deuxième phase gazeuse puis recyclée vers la masse en cours de cuisson. Le refroidissement en deux étapes des gaz extraits et le recyclage des phases liquides concentrées vers la masse en cours de cuisson permettent la récupération quasiment intégrale, le recyclage et la réutilisation de substances aromatiques qui, sinon, seraient perdues.
PCT/SE1996/001627 1995-12-11 1996-12-10 Procede et appareil de recuperation et de recyclage de substances aromatiques WO1997021476A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU10730/97A AU1073097A (en) 1995-12-11 1996-12-10 A method and an apparatus for recovering and recycling aroma substances

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DK140395 1995-12-11
DK1403/95 1995-12-11

Publications (1)

Publication Number Publication Date
WO1997021476A1 true WO1997021476A1 (fr) 1997-06-19

Family

ID=8104465

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/SE1996/001627 WO1997021476A1 (fr) 1995-12-11 1996-12-10 Procede et appareil de recuperation et de recyclage de substances aromatiques

Country Status (2)

Country Link
AU (1) AU1073097A (fr)
WO (1) WO1997021476A1 (fr)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7393910B2 (en) 2003-09-23 2008-07-01 Dow Global Technologies Inc. Catalyst composition for ethylene polymerization
JP4766265B2 (ja) * 2004-12-28 2011-09-07 アヲハタ株式会社 ジャム類の製造方法
CN102907493A (zh) * 2012-10-23 2013-02-06 内蒙古蒙牛乳业（集团）股份有限公司 一种保持原有风味的液态饮品及其制备方法
CN105123937A (zh) * 2015-09-28 2015-12-09 孟军明 一种提高液态奶产品风味的加工方法
EP3111779A1 (fr) * 2015-06-30 2017-01-04 Confiture L'Ardennaise SA Procédé de fabrication de confiture
DE102015220715A1 (de) 2015-10-23 2017-04-27 Krones Ag Verfahren und Vorrichtung zum Entgasen von Flüssigkeiten

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3862014A (en) * 1971-01-26 1975-01-21 Florida State Distillation apparatus for recovering citrus essence
FR2435521A1 (fr) * 1978-09-11 1980-04-04 Tournaire Sa Dispositif pour extraire les huiles essentielles par hydrodistillation.
US4681639A (en) * 1983-06-08 1987-07-21 Starcosa Gmbh Process for treating and converting of iso-glucose sirup
DE3930934A1 (de) * 1988-11-18 1990-05-23 Waldner Gmbh & Co Hermann Verfahren zur herstellung von lebensmittelzubereitungen, insbesondere fruchtzubereitungen sowie vorrichtung zur ausfuehrung dieses verfahrens
US5004621A (en) * 1989-02-03 1991-04-02 Manzini, S.P.A Method of processing a food product having a liquid content

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3862014A (en) * 1971-01-26 1975-01-21 Florida State Distillation apparatus for recovering citrus essence
FR2435521A1 (fr) * 1978-09-11 1980-04-04 Tournaire Sa Dispositif pour extraire les huiles essentielles par hydrodistillation.
US4681639A (en) * 1983-06-08 1987-07-21 Starcosa Gmbh Process for treating and converting of iso-glucose sirup
DE3930934A1 (de) * 1988-11-18 1990-05-23 Waldner Gmbh & Co Hermann Verfahren zur herstellung von lebensmittelzubereitungen, insbesondere fruchtzubereitungen sowie vorrichtung zur ausfuehrung dieses verfahrens
US5004621A (en) * 1989-02-03 1991-04-02 Manzini, S.P.A Method of processing a food product having a liquid content

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7393910B2 (en) 2003-09-23 2008-07-01 Dow Global Technologies Inc. Catalyst composition for ethylene polymerization
JP4766265B2 (ja) * 2004-12-28 2011-09-07 アヲハタ株式会社 ジャム類の製造方法
CN102907493A (zh) * 2012-10-23 2013-02-06 内蒙古蒙牛乳业（集团）股份有限公司 一种保持原有风味的液态饮品及其制备方法
EP3111779A1 (fr) * 2015-06-30 2017-01-04 Confiture L'Ardennaise SA Procédé de fabrication de confiture
FR3038208A1 (fr) * 2015-06-30 2017-01-06 Confiture L'ardennaise Sa Procede de fabrication de confiture
CN105123937A (zh) * 2015-09-28 2015-12-09 孟军明 一种提高液态奶产品风味的加工方法
DE102015220715A1 (de) 2015-10-23 2017-04-27 Krones Ag Verfahren und Vorrichtung zum Entgasen von Flüssigkeiten

Also Published As

Publication number Publication date
AU1073097A (en) 1997-07-03

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