WO2007074195A8 - Dehydrated grape must and lyophilisation method for obtaining same - Google Patents
Dehydrated grape must and lyophilisation method for obtaining sameInfo
- Publication number
- WO2007074195A8 WO2007074195A8 PCT/ES2006/000714 ES2006000714W WO2007074195A8 WO 2007074195 A8 WO2007074195 A8 WO 2007074195A8 ES 2006000714 W ES2006000714 W ES 2006000714W WO 2007074195 A8 WO2007074195 A8 WO 2007074195A8
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- grape
- dehydrated
- lyophilisation method
- reduced
- obtaining same
- Prior art date
Links
- 235000009754 Vitis X bourquina Nutrition 0.000 title abstract 6
- 235000012333 Vitis X labruscana Nutrition 0.000 title abstract 6
- 235000014787 Vitis vinifera Nutrition 0.000 title abstract 6
- 238000004108 freeze drying Methods 0.000 title abstract 3
- 238000000034 method Methods 0.000 title abstract 3
- 240000006365 Vitis vinifera Species 0.000 title 1
- 241000219095 Vitis Species 0.000 abstract 5
- 235000013305 food Nutrition 0.000 abstract 2
- 229920002774 Maltodextrin Polymers 0.000 abstract 1
- 239000005913 Maltodextrin Substances 0.000 abstract 1
- 239000000654 additive Substances 0.000 abstract 1
- 230000000996 additive effect Effects 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 235000019264 food flavour enhancer Nutrition 0.000 abstract 1
- 235000003599 food sweetener Nutrition 0.000 abstract 1
- 239000012456 homogeneous solution Substances 0.000 abstract 1
- 229940035034 maltodextrin Drugs 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 238000005057 refrigeration Methods 0.000 abstract 1
- 239000003765 sweetening agent Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/08—Concentrating or drying of juices
-
- 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
- A23L2/12—Concentrating or drying of juices by freezing
- A23L2/14—Concentrating or drying of juices by freezing and sublimation
-
- 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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
- Confectionery (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to dehydrated grape must and to a lyophilisation method for obtaining same in the form of an easy-to-handle, very stable white powder having a density of 0.4 g/cm3, which is not very hygroscopic. The volume of the inventive dehydrated grape must has been reduced by up to 90 %, while the weight thereof has been reduced by up to 70 %. In addition, the grape must has a water activity of between 0.14-0.25. The grape must has a prolonged storage life and can be transported easily and economically since it occupies less space, weighs less and does not require refrigeration. The must does not experience a significant loss of volatile compounds and it is a good flavour enhancer which can be used in the production of food products, in confectionery and as a sweetener in the food industry. The invention also relates to grape must which has been dehydrated using the lyophilisation method and which includes the anti-caking additive maltodextrin which together with the product forms a homogeneous solution which is slowly frozen at a temperature of -20 °C and subsequently dried at a condenser temperature of -48 °C at a vacuum pressure of 2.8 x 10-2 mB for a drying time of 18 hours.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ESP200503218 | 2005-12-28 | ||
| ES200503218A ES2299323B1 (en) | 2005-12-28 | 2005-12-28 | OBTAINING MUST IN POWDER THROUGH ATOMIZATION AND LIOFILIZATION TECHNIQUES. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| WO2007074195A1 WO2007074195A1 (en) | 2007-07-05 |
| WO2007074195A8 true WO2007074195A8 (en) | 2007-08-30 |
Family
ID=38217714
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/ES2006/000714 WO2007074195A1 (en) | 2005-12-28 | 2006-12-27 | Dehydrated grape must and lyophilisation method for obtaining same |
Country Status (2)
| Country | Link |
|---|---|
| ES (2) | ES2299323B1 (en) |
| WO (1) | WO2007074195A1 (en) |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES170443A1 (en) * | 1945-07-11 | 1945-08-16 | Vila Ferran Juan | A PROCEDURE FOR THE OBTAINING OF THE GRAPE MUST AND OTHER FRUIT, IN POWDER, AND ITS FURTHER TRANSFORMATION IN WINES OR SIMILAR |
| US2816039A (en) * | 1955-01-10 | 1957-12-10 | Roderick K Eskew | Process for making powdered fruit juices |
| IT943069B (en) * | 1969-07-11 | 1973-04-02 | Geigy Spa | PROCEDURE FOR THE MANUFACTURE OF LYOPHILIZED GRAPE JUICE |
| CA982402A (en) * | 1971-08-03 | 1976-01-27 | Clifford A. Shillinglaw | Hydration drying process |
| JPS6029464B2 (en) * | 1978-06-07 | 1985-07-10 | ゼネラル・フ−ヅ・コ−ポレ−シヨン | Stable powdered fruit juice with low hygroscopicity and method for producing the same |
| US5118517A (en) * | 1991-07-15 | 1992-06-02 | F&Mp Research And Development Laboratories, Inc. | Method of manufacturing powdered fruit juice using dextran |
-
2005
- 2005-12-28 ES ES200503218A patent/ES2299323B1/en active Active
-
2006
- 2006-07-14 ES ES200601890A patent/ES2310452B1/en active Active
- 2006-12-27 WO PCT/ES2006/000714 patent/WO2007074195A1/en active Application Filing
Also Published As
| Publication number | Publication date |
|---|---|
| ES2299323B1 (en) | 2009-05-29 |
| WO2007074195A1 (en) | 2007-07-05 |
| ES2299323A1 (en) | 2008-05-16 |
| ES2310452A1 (en) | 2009-01-01 |
| ES2310452B1 (en) | 2009-12-22 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 121 | Ep: the epo has been informed by wipo that ep was designated in this application | ||
| NENP | Non-entry into the national phase |
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| 122 | Ep: pct application non-entry in european phase |
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