WO2006119553A1

WO2006119553A1 - Process and apparatus for the extraction of vegetable juices involving further extraction of bio-nutrients from the skin, seeds, pulp or other solids

Info

Publication number: WO2006119553A1
Application number: PCT/AU2006/000600
Authority: WO
Inventors: Robert Thumm
Original assignee: R & J Thumm Pty Ltd
Priority date: 2005-05-06
Filing date: 2006-05-08
Publication date: 2006-11-16

Abstract

A method of processing vegetable food includes the step of extracting juice from the vegetable food. Substantially all solids are removed from the juice. Bio-nutrients are extracted from the solids. A concentration process is applied to the juice to obtain a concentrate. The bio-nutrients are mixed with the concentrate. The invention also related to an apparatus for processing vegetable food.

Description

PROCESS AND APPARATUS FOR THE EXTRACTION OF VEGETABLE JUICES

INVOLVING FURTHER EXTRACTION OF THE BIO-NUTRIENTS

FROM THE SKIN, SEEDS, PULP OR OTHER SOLIDS

FIELD OF THE INVENTION

This invention relates to a vegetable food process. More particularly, this invention relates to a method of processing vegetable food and to an apparatus for processing vegetable food.

10

BACKGROUND OF THE INVENTION

As is well-known, most vegetable foods such as fruits, canes and any other foods capable of juicing have a number of useful nutrients. Many of the particularly useful nutrients such as anti-oxidants are found in the pips, pulp and

15 skin of the vegetable foods. These nutrients can readily be ingested by simply eating the food. However, it will be appreciated that consumers often prefer purchasing juice for ease of consumption and extended shelf life. Furthermore, it is also often difficult to obtain fruit which is fresh and the transport and storage of fresh vegetable foods can be expensive. In the case of canes, such as sugar

20 cane, raw sugar cane syrup is a cheap and convenient method of enhancing the taste of vegetable foods, particularly the skins and pip juices which are often bitter and therefore usually discarded.

There are presently a number of processes in use which extract juices from 25 vegetable foods or process the vegetable foods into a substance which is both palatable and long lasting. However, Applicant has identified the need for a process that extracts the nutrient-rich juices from pips, skins and pulp which are often discarded in a juicing process. The difficulty which Applicant's invention addresses is associated with extracting such juices and adding them to the bulk 30 juice or a concentrate without denaturing the nutrients and retaining the taste of the juice. Applicant has conceived the present invention in order to address these difficulties and to arrive at a convenient and cost-effective manner of processing vegetable food with enhanced nutritional value.

SUMMARY OF THE INVENTION

According to a first aspect of the invention there is provided a method of processing vegetable food, the method including the steps of: extracting juice from the vegetable food; substantially removing all solids from the juice; extracting bio-nutrients from the solids; applying a concentrating process to the juice to obtain a concentrate and a fruit water condensate; and mixing said bio-nutrients with at least one of the juice and the concentrate;

The step of extracting the juice from the vegetable food may include conventional juice extraction steps, such as slicing and crushing.

The step of extracting bio-nutrients from the solids may include the step of applying a counter current extraction process to the solids. As is known, such a process uses a counter-circulating solvent to dissolve the bio-nutrients from the solids.

Leached dry matter from the counter-current extraction process may be subjected to a dry matter process so that the dry matter can be used for fertilization, burning for energy or reintroduced into the juice for fibre addition.

The step of applying the concentrating process may include the step of applying a vacuum concentrating process.

The method may also include the step of comminuting or crushing and milling pips of the vegetable food to facilitate extraction of bio nutrients from the pips. The method may include the step of stabilising the juice against crystallisation. The step of stabilising the juice may include the step of adding one or more of pectin, gum, cellulose and other stabilising agents to the juice.

The method may include the step of sterilizing the juice. Optionally, the juice may be subjected to an ozone sterilization process, where loss of natural nutrient value is not of concern. Any other suitable sterilization process may also be used.

The juice may be retained in sterile storage for further processing.

The method of the invention may particularly be applied to grapes. All grape varieties may be subjected to the method of the invention.

The method may include the steps of de-stemming and subsequently de- pectinising the grapes. The pips may be extracted and the resultant mix drained and pressed.

The pips may be comminuted or milled and crushed during the milling and crushing method step described above. The skins and pip solids may then be removed. The skins and pip solids may be subjected to the counter-current extraction process described above to extract bio-nutrients from the skins and pip solids. The skins and pip solids can also be subjected to the dry matter process described above.

The resultant grape juice may then be filtered. In particular, the grape juice may be subjected to a microfiltration process, such as crossflow microfiltration.

Once filtered, the grape juice may be sterilized and also retained in sterile storage for further processing.

In addition to orchard fruit and grapes, the method of the invention may be applied to sugar cane. Thus, the method may include the step of extracting raw syrup from the sugar cane.

Solids remaining after the extraction process may be subjected to the counter- current extraction process described above.

An enzyme treatment may be carried out on the raw sugar cane syrup to convert the syrup into simple sugars. The syrup may then be filtered. In particular, the syrup may be subjected to a cross flow microfiltration process.

The cross-flow microfiltration process may be the same as that described above. Thus, the syrup may be blended with the grape juice prior to the microfiltration process.

The filtrate may then be sterilized and retained in sterile storage for further processing.

The orchard fruit juice, the grape juice and the syrup may be stored together for a further process.

The method may include the step of de-acidifying the juice. This step may include the addition of a suitable alkali, such as potassium bicarbonate. Instead, this step may include pumping the juice through resins until the acid content is between 1.5 grams per litre and 7 grams per litre.

The de-acidified juice may subsequently be subjected to a preparation process. In this process, the method may include adjusting a pH of the raw material. Further, this process may include one or more of the following steps: adding calcium citrate to the extracted juice; adding potassium bicarbonate to the extracted juice; adding cellulose to the extracted juice; adding pectin to the extracted juice; adding protein to the extracted juice; adding or reintroducing an antioxidant, such as resveratrol and any other antioxidants that may have been extracted during the bio-nutrient extraction process; and adding further vitamins and nutrients, if required.

The prepared juice may be heated. The heated juice may be subjected to the vacuum concentration process to generate the concentrate and a fruit water condensate. The vacuum concentration process may be in the form of a flash vacuum concentration process.

The method may include the step of adjusting the flash vacuum concentration process so that nutrients in the concentrate and the fruit water condensate are not denatured. This may include adjusting the duration of the flash vacuum concentration process.

It will be appreciated that the concentrate will be pre-heated. The method may include the step of pre-heating the prepared juice in a heat exchanger. The method may thus include the step of feeding the heated concentrate back into the heat exchanger to cool the concentrate.

The cooled concentrate may be subjected to a mixing process. In this mixing process the pH of the concentrate may be adjusted up or down with chemicals such as potassium carbonate and citric acid. Chemicals such calcium, pectin, and cellulose may be added to the concentrate. The cellulose may be in the form of micro-crystals.

The method may include the step of adding the extracted bio-nutrients to the concentrate during the mixing process.

The method may include creaming the concentrate, once it has been cooled to between 19 and 25 degrees Celsius. This step may include circulating the concentrate through a mixing vessel with a suitable pump, such as a double stator pump to achieve a homogenizing effect. It will be appreciated that any food-standard device capable of achieving homogenisation could be used here.

The prepared and cooled concentrate may then be heated to a suitable temperature and fed to a filling and packing station and then to storage.

The fruit water condensate may be sterilised and fed into tank storage. If necessary, the fruit water may be subjected to a mixing process which may include the addition of various ingredients. A pH of the fruit water may be adjusted during the mixing process. The prepared fruit water may then be sterilised and also fed into tank storage.

The method may include the step of still bottling and storing the fruit water. Instead, or in addition, the fruit water may be carbonised, bottled and stored.

According to a second aspect of the invention, there is provided a method of processing vegetable food, the method including the steps of: extracting juice from the vegetable food; substantially removing all solids from the juice; extracting bio-nutrients from the juice; applying a preparation process to the juice; and adding the extracted bio-nutrients to the juice during or after the preparation process.

According to a third aspect of the invention, there is provided an apparatus for processing vegetable food, the apparatus including a juice extraction means for extracting juice from the vegetable food; a bio-nutrient extraction means for extracting bio-nutrients from solids generated by the juice extraction means; a concentrating means for applying a concentrating process to the juice to obtain a concentrate; and a mixing means for mixing the bio-nutrients with at least one of the concentrate and the juice. The bio-nutrient extraction means may include a counter current extraction device for receiving pip solids, skins and other solids from fruit fed into the apparatus. As. is known, such a device is capable of extracting bio-nutrients from solids in fruit.

The apparatus may include a comminuting station where pips of the fruit are milled and/or crushed or comminuted to facilitate operation of the bio-nutrient extraction means.

Optionally, a steriliser may be positioned downstream of the filters to sterilise the juice. The steriliser may be an ozone steriliser or any other suitable steriliser. It is to be appreciated that such sterilisation could have a detrimental effect on naturally occurring nutrients. Accordingly, such sterilisation would only be used where the content of such nutrients is not an issue.

The bio-nutrient extraction means may be connected to a concentrate vessel so that the bio-nutrients can be mixed into the concentrate, to define the mixing means.

In the event that the vegetable food is grapes, the apparatus may include a de- stemming and de-pectinising station for de-stemming and subsequently de- pectinising the grapes.

The comminuting station described above may be positioned downstream of the de-pectinising and de-stemming station to crush and mill the pips and to remove the pips from the grapes.

A juice removal station in the form of a draining and pressing station may be positioned downstream of the comminuting station to drain and press the grape mixture so that the skins and pip solids can be removed. A skin and pip solids extraction station may be positioned downstream of the draining and pressing station to remove the skins and pip solids to the counter-current extraction device.

A sterile filtration device may be positioned downstream of the draining and pressing station to filter the grape juice. The filtration device may be in the form of a cross flow microfiltration device.

The filtration device may be connected to sterile storage containers so that the extracted juice can be stored for a further process.

In the event that the vegetable food is sugar cane, the apparatus may include a sugar cane juice extraction station for extracting raw sugar cane syrup. A milling station may be positioned downstream of the extraction station to mill solids resulting from the extraction process. The milling station may be positioned upstream of the counter-current extraction device so that bio-nutrients may be extracted from the milled sugar cane solids.

The apparatus may include a treatment station to convert the sugars in the cane syrup into simple sugars. The treatment station may be an enzyme treatment station.

The treatment station may be positioned upstream of the filtration device so that the treated cane syrup can be blended with the grape juice before being filtered and fed into the storage containers.

The apparatus may include a de-acidifying station positioned downstream of the storage containers for de-acidifying the juice fed from the storage containers or directly from the filtration device.

A preparation station may be positioned downstream of the de-acidifying station to permit the juice to be prepared prior to a subsequent step. A heating device may be positioned downstream of the preparation station to heat the prepared raw material. The heating device may be in the form of a heat exchanger that is configured to heat the juice to a suitable temperature for a vacuum concentration process.

A vacuum concentration device may be positioned downstream of the heat exchanger to carry out a concentration process on the heated raw material. The vacuum concentration device may be configured to generate the concentrate, which is heated, and a fruit water condensate from the juice.

The vacuum concentration device may be in the form of a flash vacuum concentration device. The flash vacuum concentration device may be configured so that nutrients in the juice are not de-natured during the concentration process.

The vacuum concentration device may be connected to the heat exchanger so that the heated concentrate can be fed back into the heat exchanger to be cooled by the juice entering the heat exchanger.

The vacuum concentration device may include a conventional vacuum concentration vessel which is connected to a heat supply, such as steam for providing necessary heat. A product inlet of the conventional concentration vessel may be connected to a heated product outlet of the heat exchanger to receive heated raw material. A product outlet of the vessel may also be connected to the heat exchanger so that the heated concentrate can be cooled while heating the raw material. The conventional concentration vessel also serves to generate the fruit water condensate.

The vacuum concentration device may include a further vacuum concentration vessel having an inlet that is connected to a cooled concentrate outlet of the heat exchanger. This vessel serves further to concentrate the product of the conventional concentration vessel or further to cool the concentrate. The vacuum concentration device may include a vacuum pump that is connected to the conventional vacuum concentration vessel to generate a necessary vacuum in the vessel and to the further concentration vessel to draw the concentrate into the further vessel.

A fruit water vessel may be connected to the conventional vacuum concentration vessel to receive fruit water from that vessel. The fruit water vessel may also be connected to the vacuum pump so that the fruit water can be drawn into the fruit water vessel. A vacuum reduction valve may be arranged on the fruit water vessel to inhibit fruit water from being drawn back into the vacuum pump.

A fruit water conduit may be connected to the fruit water vessel to direct fruit water away for further processing. A spill or splash over line of the conventional vacuum concentration vessel may be connected to the fruit water conduit so that spill over juice is mixed with the fruit water.

A concentrate vessel may be connected to the further vacuum vessel to receive the cooled concentrate. The concentrate vessel may be configured so that desired ingredients can be added to the concentrate. The concentrate vessel may also be connected to the bio-nutrient extraction means to receive the bio- nutrients.

A creaming device may be connected to the mixing vessel to circulate the concentrate through the mixing vessel, while creaming the concentrate. The creaming device may be in the form of a double stator pump which is positioned to pump the concentrate from the further concentration vessel, against the vacuum in that vessel. The double stator pump may be set to have a homogenizing effect on the concentrate.

A filling and packing station may be positioned downstream of the concentrate mixing station to receive the prepared concentrate for filling and packing. A storage station may be positioned downstream of the filling and packing station. A sterilisation device may be positioned downstream of the vacuum concentration device to receive and to sterilise the fruit water. A tank storage station may be positioned downstream of the sterilisation device to receive and store the sterilised fruit water.

Where necessary, the fruit water may be diverted at a point upstream of the steriliser to a fruit water mixing station. The fruit water mixing station may be configured to facilitate the addition of desired ingredients to the fruit water.

A further sterilisation device may be positioned downstream of the fruit water mixing station to receive and to sterilise the fruit water. Said further sterilisation device may be positioned upstream of the tank storage station to permit the fruit water to be stored.

The apparatus may include a still bottling station downstream of the tank storage station to receive and bottle the fruit water. Instead, or in addition, the apparatus may include a carbonisation station for carbonising the fruit water.

According to a fourth aspect of the invention, there is provided an apparatus for processing vegetable food, the apparatus including a juice extraction means for extracting juice from the vegetable food; a bio-nutrient extraction means for extracting bio-nutrients from solids generated by the juice extraction means; a juice preparation means for applying a preparation process to the fruit juice; and a mixing means downstream of the preparation means to mix the bio- nutrients with the juice during or subsequent to the preparation process.

The invention is now described, by way of example, with reference to the accompanying drawings. The following description is intended for exemplary purposes only. In other words, the following description is intended to be read and comprehended by a person of skill in the field so that the skilled person can put the invention into effect. As such, the following description is not intended to limit the scope of the appended claims and the preceding paragraphs.

BRIEF DESCRIPTION OF THE DRAWINGS In the drawings:

Figure 1 shows a first stage of a method, in accordance with the invention, of processing vegetable food, and a first part of an apparatus, in accordance with the invention, for processing vegetable food, in accordance with the method.

Figure 2 shows a second stage of the method of processing vegetable food and a second part of the apparatus for processing vegetable food.

Figure 3 shows detail of a vacuum concentration process and apparatus forming part of the vegetable food process and apparatus of the invention.

DETAILED DESCRIPTION OF THE DRAWINGS

In Figure 1 , reference numeral 10 generally indicates a first stage of a vegetable food process, in accordance with the invention, that uses an apparatus, in accordance with the invention, referred to by reference numeral 10.

The vegetable food process 10 is capable of being applied to raw sugar cane at 11 , orchard fruit at 13, grapes at 15 and any other vegetable food which can be juiced.

The process and apparatus 10 is described initially as applied to orchard fruit. The orchard fruit is received at a receiving station 12. The fruit is washed at station 14. The fruit is sliced or crushed at station 16 to disintegrate the fruit. At this point, juice from the fruit is directed to a comminuting station 38 of the apparatus 10, where grapes are processed as described below. A bio-nutrient extraction means 19 at a bio-nutrient extraction station 18 is used to extract bio-nutrients from solids received from the slicing and crushing station 16. The bio-nutrient extraction means 19 can be a counter-current extraction device, for the purposes of this example. However, it is to be understood that other bio-nutrient extraction devices could be used here.

As is known, the counter-current extraction device 19 counter-circulates fruit solids and a suitable solvent to extract bio-nutrients from the fruit solids.

The bio-nutrient extraction station 18 includes a pectin stabilisation means 22, which adds enzymes to fruit solids extract to denature pectin in the fruit solids. The extraction station 18 includes a conventional filter 23 positioned downstream of the stabilisation means 22 for removing non-suspended solids from the fruit solids extract. A reverse osmosis filter 24 is positioned downstream of the filter 23 to concentrate the solute as well as remove suspended solids from the extract. The removal of the suspended solids serves to inhibit seeding for crystallisation. Thus, the step of reverse osmosis serves further to stabilise the material.

Leached dry matter at 27 from the station 18 is conveyed to a dry matter process that occurs at station 25.

The station 18 includes a cooling portion 26 positioned downstream of the filter 24 to cool the fruit solids extract. The cooling portion 26 is connected to a refrigeration unit 28 that carries out a cooling process on the portion 26. The juice is cooled to a temperature of between minus two degrees Celsius and fifteen degrees Celsius at the cooling portion 26.

Material from the cooling portion is directed to a concentrate mixing vessel 76, described below so that the bio-nutrients can be mixed with a concentrate. A storage tank 32 is positioned downstream of the unit 30 to receive and store the fruit juice.

As can be seen in Figure 1 , the process and apparatus 10 is also applicable to grapes. Thus, the grapes are received at a station 34. The stems are removed and the grapes are then de-pectinised at station 36. The stems are removed to a station 37. At the station 37, the stems are either processed for fertilizer or burnt for energy. Instead, the stems can be fine-milled and reintroduced to the grape juice for fibre enhancement. At this point, approximately 70 percent, by mass, of the juice is free run.

A comminuting station 38 is positioned downstream of the station 36 to crush and mill the grape pips and the pips from the slicing and crushing station 16. As set out above, juice from the station 16 is received at this point, as indicated in Figure 1. Pips from the station 16 can also be crushed and milled at the comminuting station 18.

A pips extraction station 40 is positioned downstream of the milling station 38. The station 40 is configured so that the ground pips are removed from the juice. In this manner, bio-nutrients such as pro- and anthocyanins can be extracted from the pips at the station 18. Optionally, the pips can be fed to a dry matter process that occurs at station 42.

A drain and press station 44 is positioned downstream of the pips extraction station 40 to drain and press fruit juice from the material received from the station 40.

A pips and skin extraction station 46 is positioned downstream of the drain and press station 44 to remove pip solids and the grape skins from the juice. All of the grape skins and pip solids are directed to the extraction process 18, where further bio-nutrients are extracted from the pip solids and skins and added to the concentrate at the vessel 76, as described below. The remaining leached grape skins and pip solids are directed to the dry matter process at the station 25. In one example, ten percent, by mass, of all skin juice is generated at this point. Seventy percent, by mass, of all added bio-nutrients is generated at this point.

Both stations 25 and 42 serve to convey the dry matter to the station 37, described above.

A sterile filtration device in the form of a cross flow microfiltration device 48 is positioned downstream of the station 46 to receive the grape juice and orchard juice and to carry out a microfiltration process on the juice. If necessary, the microfiltration device 48 is configured to carry out an initial concentration process on the grape juice.

Solids from the microfiltration device 48 are subjected to a sugar retrieval process at station 52 and are then subjected to the dry matter process at the station 25. Sugar retrieved at the station 52 is fed to a point downstream of the storage tank 32.

Filtrate from the device 48 is fed via refrigeration unit 51 to the storage tank 32.

Alternatively, as indicated, the filtrate can be fed to a point downstream of the storage tank 32, if storage is not required.

As can also be seen in Figure 1 , the process and apparatus 10 is also applied to raw sugar cane. The sugar cane is received at station 52, where raw syrup is extracted. Solids from the sugar cane are milled at station 53. The milled sugar cane solids are sent to the extraction station 18, where bio-nutrients from the sugar cane solids are extracted together with the bio-nutrients from the pips and skins as described above.

The syrup is broken down into simple sugars with an enzyme treatment carried out at an enzyme treatment station 54. The treated syrup can be blended with the fruit juice at 55 and fed to the microfiltration device 48 to be filtered. Thus, the treated and filtered syrup is also stored as juice in the tank 32.

As with the grape juice, the treated syrup can also be fed to a point downstream of the storage tank 32, if storage is not required.

A de-acidification station 56 is positioned downstream of the storage tank 32. The station 56 includes a de-acidification column that carries out de-acidification with a resins ion exchange process if required. The resins ion exchange process can be carried out until an acidic material content is between 1.5 grams per litre and 7 grams per litre.

A preparation station 58 is positioned downstream of the station 56. At the preparation station 58, pre-selected yeast is added to the juice with a bio-tank 59. The yeast is selected to enhance nutrient levels in the juice. A pH level of the juice can be adjusted at the preparation station. An example of a suitable pH value is between 3.1 and 3.5. Potassium bicarbonate and citric acid can be used to adjust the pH value.

Calcium as calcium citrate can be added to the juice, when the sugar concentration is between 75 and 85 percent, by mass. The calcium citrate is added at the rate of 60mg per litre. Pectin is also added if required. Cellulose, as micro-crystals, and a substance known as "fruit pec" and antioxidant in the form of Resveratrol is added or re-introduced, having been extracted during the counter-current extraction process. Further vitamins and nutrients may be added if required.

Crystallisation can be inhibited through the addition of macromolecules, such as tannins, pectins, cellulose, glucose and fructose complex to the juice, if required.

Also at the preparation station 58, natural grape pectin, xanathan gum and glycerol, a by-product of grape fermentation, are added. It will readily be appreciated that where no further processing is required, the bio-nutrients are added at the station 58 or at a point downstream of the station 58.

The prepared juice is then sent to the process and apparatus indicated with reference numeral 60 in Figure 2.

The apparatus 60 includes a heating station 62 positioned downstream of the preparation station 58. The heating station 62 includes an optional heat exchanger which is configured to heat the juice to a suitable temperature for a flash vacuum concentration process, for example to a temperature of between twenty degrees and forty degrees Celsius.

A flash vacuum concentration station 68 is positioned downstream of the heating station 62. Detail of the station 68 can be seen in Figure 3. The station 68 is configured to perform a 0.8 to 2 second concentration process under substantially full vacuum on the raw material. In particular, the station 68 includes a vacuum pump 72 that is capable of generating a pressure of minus 90 KPa to minus 95 KPa.

The station 68 includes a vacuum concentration vessel 70 (Figure 3) connected to the vacuum pump 72. The vessel 70 is supplied with steam from a boiler 64. The boiler 64 uses rain water only together with treatment chemicals such as tannins and low concentrate sodium hydroxide. The boiler 64 releases vapour to the environment at 67 via a blow down pit 66 where pH adjustment is carried out.

The vessel 70 has a product inlet 104 which is connected to a heated product outlet of the heat exchanger indicated at 106 in Figure 3. The vessel 70 is of the centrifugal type which includes vanes 108, which are heated by the steam. The heated concentrate is heated further by the vanes 108 and subjected to a flash vacuum generated by the pump 72. This serves to generate hot concentrate, which is fed optionally to the heat exchanger 106 to heat the juice fed at 110 into the heat exchanger 106.

A flash vacuum vessel 112 has a product inlet 113 which can be connected to a cooled concentrate outlet of the heat exchanger 106 to receive cooled concentrate. The vessel 112 is connected to the vacuum pump 72 with a vacuum line 114. Thus, cooled concentrate received in the vessel 112 is cooled further or otherwise concentrated further.

It should be noted that passage through the heat exchanger 106 is optional.

Due to the addition of xanathan, pectin and gum, the concentrate has an increased viscosity and cohesion. Thus, the combination of both gravity and a centripetal force set up in the vessel 112 serves to draw the concentrate from the vessel 70 to such an extent that displacement of the concentrate from the vanes 108 or blades in the vessel 70 is facilitated. The resultant centripetal force has been found by Applicant to establish a pumping action on the concentrate. This helps to draw the concentrate into the vessel 112. With this embodiment, the whole system can operate at below 47 degrees Celsius and even below 45 degrees Celsius.

A manually operable valve 115 is positioned in the line 114. In use, the valve 115 is opened to break the vacuum in the line 114 to between about -80 to -70 KPa. This causes a temperature rise in the concentrate and finished product to about 80 degrees Celsius. This option is available if the content of nutrients is not important. Applicant has found that this reduces the tendency of the concentrate to crystallize, which is undesirable in non-nutrient products.

It will be understood that the vessel 70 also generates fruit water condensate. Warm fruit water condensate is fed into a heat exchanger 116 where it is cooled. A vacuum vessel 118 is connected to the vacuum line 114 via a reduction vacuum valve 120. The reduction vacuum valve 120 is configured to generate a suitable vacuum in the vessel 118. An example of a suitable valve is one which generates a 5 KPa pressure differential between the vessel 118 and the vessel 112. This ensures that the fruit water received in the vessel 118 is not drawn back into the vacuum pump 72.

The fruit water condensate in the vessel 118 is directed away for further processing via a fruit water conduit 122.

The steam from the boiler 64 is fed to the vessel 70 and the condensate of the steam is fed back to the boiler. Cool water from the cooling tower 74 is fed to the heat exchanger 116 to cool the fruit water condensate from the vessel 70.

It will be appreciated that a certain level of splash or spill over occurs in the vessel 70. A spill over drain 124 is connected between the vessel 70 and the conduit 122 so that juice spill is combined with the fruit water condensate in the conduit 122.

The apparatus includes a concentrate mixing vessel 76 in which the cooled concentrate is received. The concentrate can be permitted to settle for one to three days until a concentration of between 76 and 81.5 Brix is determined. At this point, the concentrate cools further and stiffens. If desired, where anti- crystallisation steps have not been taken, it may form its own crystals or alternatively, suitable crystals such as fructose crystals can be added to enhance stiffening and creaming of the concentrate. Various ingredients can be added to the concentrate.

Cellulose, in the form of "Cellulose super-fine crystal" or glucose or fructose crystals can be added to the concentrate in station 76.

The vessel 76 is connected to the extraction station 18 to receive fruit solids extract containing bio-nutrients. Thus, the bio-nutrients are added to the concentrate downstream of the concentration process so as to avoid being denatured by the concentration process. This is a particular advantage of the invention. The apparatus includes a pump 78 for pumping the concentrate from the vessel 112 into the vessel 76. An example of a suitable pump is a double stator pump that rotates at variable speed. The pump 78 is configured to pump the concentrate from the vessel 112 against the vacuum in the vessel 112.

Once the concentrate has had additions, if any, settled and stiffened, the double stator pump 78 circulates the concentrate through the vessel 76. The pump 78 is provided with a restricted feed and rotates at between 30 Hz and 50 Hz to cream the concentrate. It follows that the action of the pump 78 has a homogenising effect on the concentrate.

The concentrate is heated and pumped to a filling and packing station 80 where containers are filled with the concentrate and packed. The containers are then stored at a storage station 82 at a temperature of 10⁰C to 15⁰C.

The apparatus includes an ozone steriliser 84 that is connected to the fruit water conduit 122 to sterilise the fruit water. A tank storage station 86 is positioned downstream of the steriliser 84 to receive sterilised fruit water for storage.

If necessary, the fruit water can be diverted at a point upstream of the steriliser 84 to a mixing station 88. Various ingredients are added to the fruit water at the mixing station 88. These ingredients can include emulsifiers, natural colourants, flavourants and fruit sugar.

The apparatus can then include a further ozone steriliser 90 positioned downstream of the mixing station 88. The fruit water is sterilised and then sent to the tank storage station 86 for storage.

The apparatus includes a still bottling line 92 positioned downstream of the tank storage station 86 to still bottle the fruit water. The bottled fruit water is then stored at a storage station 94. The apparatus includes a carbonisation system 96 positioned downstream of the tank storage station 86 to carbonise the fruit water during bottling. The bottled and carbonised fruit water is then sent to the storage station 94.

All wash water is collected at a wash water station 98. As can be seen in Figure 1 , the apparatus includes a wash water treatment station 100 that receives the wash water. The station 100 includes a cross flow microfiltration device that filters the wash water to generate clean water that is recycled at 102. As can also be seen in Figure 1 , the wash water station 98 is downstream of the station 14 where the fruit is washed. Thus, the water used for washing the fruit is also recycled. As can be seen in Figure 2, the water released from the boiler 64 can also be directed to the station 100 for treatment.

It is to be appreciated that in some cases crystallisation of the product is highly undesirable. Applicant has found that the addition of fructose to the raw juice such that the fructose to glucose content ratio is in the region of 3:2 tends to inhibit crystallisation of the product.

Still further, an embodiment of the invention provides a microwave station to apply microwave radiation to the product so as further to inhibit crystallisation of the product. Applicant is aware that microwave radiation can reduce or even destroy the nutrient value. It follows that this step is only carried out where a certain nutrient level is not required.

The Applicant believes that this invention provides a method and process whereby a highly nutritious processed vegetable food can be obtained. The primary reason for this is that the process enables bio-nutrients to be added to the processed food or drink. Generally, such bio-nutrients are discarded in juice extraction processes. Furthermore, the concentration process can be carried out such that these bio-nutrients are not denatured through the application of excessive heat during the concentration process or through the application of any other destructive process. Another advantage of the invention is that it facilitates the use of raw sugar cane for adding sweetness and thus enhancing the taste of the food. Raw sugar cane is much cheaper than sugars and the process is therefore also cost- effective.

Although the present invention has been described in terms of preferred embodiments, it is not intended that the invention be limited to these embodiments. Equivalent methods, structures, arrangements, processes, steps and other modifications apparent to those skilled in the art will fall within the scope of the following claims.

Claims

1. A method of processing vegetable food, the method including the steps of: extracting juice from the vegetable food; substantially removing all solids from the juice; extracting bio-nutrients from the solids; applying a concentration process to the juice to obtain a concentrate; and mixing said bio-nutrients with at least one of the juice and the concentrate.

2. A method as claimed in claim 1 , in which the step of extracting juice from the vegetable food includes conventional juice extraction steps, such as slicing and crushing.

3. A method as claimed in claim 1 , in which the step of extracting bio- nutrients from the solids includes the step of applying a counter-current extraction process to the solids.

4. A method as claimed in claim 1 , in which the step of applying the concentration process to the juice, includes the step of applying a vacuum concentration process to the juice to obtain a fruit water condensate in addition to the concentrate.

5. A method as claimed in claim 1 , which includes the steps of comminuting pips of the vegetable food to facilitate extraction of bio-nutrients from the pips.

6. A method as claimed in claim 1 , which includes the step of stabilising the juice against crystallisation.

7. A method as claimed in claim 6, in which the step of stabilising the juice may include the step of adding at least one of pectin, gum, cellulose and other stabilising agents to the juice.

8. A method as claimed in claim 1 , in which the step of substantially removing all solids from the juice includes the step of subjecting the juice to a micro-filtration process, such as cross-flow micro-filtration.

9. A method as claimed in claim 1 , which includes the step of de-acidifying the extracted juice.

10. A method as claimed in claim 1 , which includes at least one of the following steps: adding calcium citrate to the extracted juice; adding potassium bicarbonate to the extracted juice; adding cellulose to the extracted juice; adding pectin; adding protein; adding antioxidants to the extracted juice, including those removed during the step of extracting bio-nutrients from the solids; and adding vitamins and nutrients.

11. A method as claimed in claim 1 , in which the step of applying a vacuum concentration process to the juice may include the step of applying a flash vacuum concentration process to the juice.

12. A method as claimed in claim 11 , which includes the step of adjusting the flash vacuum concentration process so that nutrients in the concentrate and the fruit water condensate are not denatured.

13. A method as claimed in claim 1 , which includes the step of adding at least one of calcium citrate, pectin, gum and cellulose to the concentrate.

14. A method as claimed in claim 1 , which includes the step of adding the bio-nutrients to the concentrate.

15. A method as claimed in claim 1 , which includes the step of creaming the concentrate.

16. A method of processing vegetable food, the method including the steps of: extracting juice from the vegetable food; substantially removing all solids from the juice; extracting bio-nutrients from the juice; applying a preparation process to the juice; and adding the extracted bio-nutrients to the juice, during or after the step of applying the preparation process to the juice.

17. An apparatus for processing vegetable food, the apparatus including a juice extraction means for extracting juice from the vegetable food; a bio-nutrient extraction means for extracting bio-nutrients from solids generated by the juice extraction means; a concentrating means for applying a concentration process to the fruit juice mixture to obtain a concentrate; and a mixing means that is configured to mix the bio-nutrients with at least one of the juice and the concentrate.

18. An apparatus as claimed in claim 17, in which the bio-nutrient extraction means includes a counter-current extraction device.

19. An apparatus as claimed in claim 17, which includes a comminuting station positioned downstream of the juice extraction means for comminuting pips of the fruit to facilitate operation of the bio-nutrient extraction means.

20. An apparatus as claimed in claim 19, in which the comminuting station is configured to receive de-stemmed and subsequently de-pectinised grapes so that pips of the grapes are also comminuted.

21. An apparatus as claimed in claim 20, which includes a pip extraction station positioned downstream of the comminuting station for supplying pip extract material for a bio-nutrient extraction process carried out by the bio- nutrient extraction means.

22. An apparatus as claimed in claim 21 , in which a juice removal station is positioned downstream of the pip extraction station and upstream of the bio- nutrient extraction means to supply juice and to feed pip solids and skins to the bio-nutrient extraction means.

23. An apparatus as claimed in claim 22, in which a filtration device is positioned downstream of the juice removal station to filter the extracted juice.

24. An apparatus as claimed in claim 17, in which the apparatus includes a storage means for receiving extracted juice for a further step.

25. An apparatus as claimed in claim 17, which includes a preparation station for adding at least one of the following products to the extracted juice: calcium citrate, pectin, cellulose, antioxidant, xanathan gum, glycerol.

26. An apparatus as claimed in claim 17, in which the concentrating means includes a vacuum concentrating means.

27. An apparatus as claimed in claim 26, in which the vacuum concentrating means is a flash vacuum concentrating means.

28. An apparatus as claimed in claim 26, which includes a heating means for receiving the extracted juice and heating it to a suitable temperature for a vacuum concentrating process.

29. An apparatus as claimed in claim 26, in which the vacuum concentrating means includes a heated vacuum concentration vessel having a product inlet to receive the raw material, a heated fruit water outlet and a heated fruit concentrate outlet.

30. An apparatus as claimed in claim 29, which includes a further vacuum concentration vessel having an inlet connected to the outlet of the heated vacuum concentration vessel, a fruit water outlet and a concentrate outlet, the further vacuum concentration vessel being configured further to perform at least one of the following steps: concentrate product from the heated vacuum concentration vessel; cool product from the heated concentration vessel.

31. An apparatus as claimed in claim 28, in which a fruit water vessel is connected to the fruit water outlet to receive fruit water in form of a condensate from the further vacuum concentration vessel.

32. An apparatus as claimed in claim 17, in which a concentrate vessel is connected to the concentrating means and the bio-nutrient extraction means to receive both concentrate and bio-nutrients.

33. An apparatus as claimed in claim 30, in which a creaming arrangement is connected to the concentrate outlet of the further vacuum concentration vessel to cream the concentrate.

34. An apparatus for processing vegetable food, the apparatus including a juice extraction means for extracting juice from the vegetable food; a bio-nutrient extraction means for extracting bio-nutrients from solids generated by the juice extraction means; a juice preparation means for applying a preparation process to the fruit juice; and a mixing means downstream of the preparation means to mix the bio- nutrients with the juice during or after the preparation process.