WO2017203494A1

WO2017203494A1 - Preserved sugarcane juice without chemical preservatives

Info

Publication number: WO2017203494A1
Application number: PCT/IB2017/053137
Authority: WO
Inventors: Dipin KAPUR; Sachin Goel; Neeraj Jalan
Original assignee: Nutricane Beverages Pvt Ltd.
Priority date: 2016-05-27
Filing date: 2017-05-27
Publication date: 2017-11-30

Abstract

This invention provides a process for preparing preserved sugarcane juice without chemical preservatives in packaged form having long shelf life and thus it offers consumers a healthy and hygienic product with many health benefits. More particularly, the present invention relates to an improved process for the preparation of ready-to-drink (RTD) sugarcane juice/beverage with long shelf life in multiple flavors.

Description

PRESERVED SUGARCANE JUICE WITHOUT CHEMICAL

PRESERVATIVES

FIELD OF THE INVENTION:

[001] The present invention relates to a process for preparing a ready to drink (RTD) preserved sugar cane juice/beverage in packaged form having long shelf life in ambient conditions without adding chemical preservatives. More particularly, the present invention describes process for preparation of juice/beverage using pre-treatment of sugarcane, pH reduction, homogenization, clarification and subsequent thermal treatment.

BACKGROUND OF THE INVENTION:

[002] There are various types of fruit juices available in the market in packaged form but Sugarcane juice is rarely available in packaged form with long shelf life containing no chemical preservatives while retaining its flavor and nutritional properties. Sugarcane is one of the world's best-established industrial crops that is efficiently grown and harvested to produce both food and bio-energy. Brazil is the largest producer of sugar cane followed by India and China.

[003] Sugarcane contains 18-24% solids and the juice obtained from it is a popular beverage in many countries. This natural product is reported to impart health benefits to the consumers. However, the major problem encountered is the lack of hygiene during crushing operation resulting in the contamination of the juice with a heavy load of micro-organisms which arises due to improper cleaning of the sugarcanes and handling of the finished product.

[004] Fresh Sugarcane juice is available and consumed in many countries but the juice extracted from the canes turns dark brown and show sedimentation during storage. It has very low shelf life i.e. 1-2 hrs at room temperature and 7-8 hrs at refrigerated temperature. Conventional preservation techniques such as heat processing impart the taste of jaggery and the delicate flavor of juice is adversely affected. Sugarcane variety and cultivation practices also affect the juice characteristics.

[005] Sugarcane juice is not sold in packaged form because sugarcane juice is not shelf stable for long time without use of chemical preservatives.

[006] Shelf life of existing juices are low both in refrigerated and non refrigerated conditions. Previously developed juices are having chemical preservatives which have adverse effect on our body. Tastes and flavors are not up to the mark.

[007] Therefore in order to overcome the drawbacks criteria the present invention performed technical research where different varieties were selected for preparing sugarcane juice/beverage on the basis of yield and sensory attributes. Sugarcane juice samples were prepared by reducing pH of raw sugarcane juice by acid regulator followed by addition of antioxidants, emulsifier and minimal thermal treatment.

OBJECTIVE OF THE INVENTION:

[008] The primary objective of this invention is to provide a process for preparing ready to drink preserved sugarcane juice/beverage in packaged form having long shelf life.

[009] Another objective of the present invention is to provide a ready to drink preserved sugarcane juice/beverage without using chemical preservatives.

[010] Another objective of the present invention is to provide a flavored

(i.e. ginger/mint/lemon/masala and their combinations) sugarcane juice/beverage in ready to drink shelf stable form. [Oi l] Another objective of the present invention is to provide a process for preparing packaged sugar cane juice/beverage in hygienic form, which helps in protecting consumers from getting infected with different diseases from consuming sugarcane juice prepared under unhygienic conditions at roadside stalls. Sugarcane juice from such places may also be contaminated with the saliva of insect vector, which may lead to serious health hazards. Keeping this in mind the present invention leads to the development of healthy, tasty and hygienic sugarcane juice in packaged form with long shelf life.

SUMMARY OF THE INVENTION:

[012] Accordingly, the present invention provides a process for preparing preserved sugar cane juice/beverage without chemical preservatives in packaged form having long shelf life with the help of pre-treatment of sugarcane stem, dilution of juice to a certain TSS, pH reduction by acid regulator, addition of class 1 or natural preservative, emulsification, homogenization and minimal thermal treatment (i.e. steeping).

BRIEF DESCRIPTION OF THE DRAWINGS:

[013] The advantages and features of the present invention will be better understood with reference to the following detailed description taken in conjunction with the accompanying drawings, in which:

Figure - 1 illustrates the flow charts of the process of the present invention for preparing sugarcane juice/beverage without chemical preservatives in packaged form. DETAILED DESCRIPTION OF THE DRAWINGS:

[014] In the following description, for purpose of explanation, numerous specific details are set forth in order to provide a thorough understanding of the present invention. It will be apparent, however, to one skilled in the art that the present invention may be practiced without these specific details.

[015] In one embodiment of the present invention according to Fig.l it shows the process of the present invention for preparing preserved sugarcane juice/beverage without chemical preservatives in packaged form. The process comprises of collecting fresh sugarcane stem, then sorting & grading, thereafter washing and scrubbing of peel, thereafter blanching, juice extraction, filtration, dilution of juice, acidification of juice, clarification, bottling & sealing, steeping and finally storage at room temperature.

[016] In another embodiment of the present invention provides more elaborately a preserved sugarcane juice/beverage without chemical preservatives in packaged form, wherein the process for preserving sugarcane comprising the following steps of:

- a suitable variety of raw sugarcane selected for preparing sugarcane juice beverage;

- pre-treatment of sugarcanes were involved such as cleaning, sorting, washing and scrubbing followed by blanching of scrubbed canes;

- after blanching canes were crushed by motor driven 3 roller juice extractor to obtain maximum possible juice yield;

- sugarcane juice was then filtered. TSS (Total Soluble Solids), pH were recorded and juices were subjected to physico-chemical and sensory evaluation;

- by following a certain proprietary process of juice extraction which allows: a) use of any variety of sugarcane; b) minimal infiltration of the skin and peel; c) use of natural acidity regulator and emulsifier; - after extraction, dilution of juice was done to a certain TSS (i.e. l0-16°Brix);

- once dilution was done addition of permitted chemicals that includes acidity regulator ( i.e. Tartrate buffer by adjusting pH 3.5-4.0), antioxidant (ascorbic acid 0.05-0.1%), common salt (0.10-0.20%), emulsifier (i.e. pectin 0.05-0.1%), natural color and different flavors such as ginger (0.02-0.10% by wt./), mint (0.05-0.10% by wt./), lemon (0.02-0.10% by wt./), masala (0.10-0.25% by wt./), cumin (0.05- 0.10% by wt./), black salt (0.05-0.10% by wt./), black pepper and their blends were performed;

- after pH adjustment (i.e. 3.5-4.0), Clarification of juice was done;

- finally this Clarified juice was subjected to bottling, sealing, steeping (at 95- 100°C for 15-20 min.) and storage at room temperature;

[017] In another embodiment of the present invention is to provide a preserved sugarcane juice/beverage without chemical preservatives in packaged form, wherein the process comprising of Pre-treatment of the sugarcanes, Filtration and homogenization of product, Clarification of sugarcane juice, Steeping (minimal thermal treatment).

[018] Yet in another embodiment of the present invention is to provide preserved sugar cane juice/beverage without chemical preservatives in packaged form, wherein the pre-treatment of the sugarcanes which involves scrubbing of peel to remove the wax and blanching of scrubbed sugarcane at 90-100°C for 5-10 minutes.

[019] Yet in another embodiment of the present invention is to provide preserved sugarcane juice without chemical preservatives in packaged form, wherein the filtration and homogenization of product involves filtration of juice being done to separate the bagasse and particulate matter from juice and homogenization of acidified juice being done for proper mixing of ingredients such as acidity regulator, emulsifier, flavour, color and antioxidants. [020] Yet in another embodiment of the present invention is to provide a preserved sugarcane juice without chemical preservatives in packaged form, wherein the clarification is being done at 2000-5000 rpm for 2-8 minutes.

[021] Yet in another embodiment of the present invention is to provide a preserved sugarcane juice/beverage made without chemical preservatives in packaged form, wherein the steeping (minimal thermal treatment) is being done for pasteurization of product.

[022] Yet another embodiment of the present invention provides a formulation of preserved sugarcane juice without chemical preservatives in packaged form with the help of pre-treatment of sugarcane stem, dilution of juice to a certain TSS (i.e. l0-16°Brix), pH reduction by acid regulator, addition of class 1 or natural preservative, emulsification, homogenization and minimal thermal treatment (i.e. steeping).

[023] Yet another embodiment of the present invention the samples of sugarcane juice/beverage were stored at room temperature in pre- sterilized bottles and analyzed for physico-chemical, microbiological and sensory attributes at every 7 days interval for 90 days and results are acceptable for long shelf life. During storage period TPC (Total plate count), Coliforms and Yeast and Molds were within limit as per standard guidelines. An acceptable quality beverage of sugarcane juice with satisfactory storage stability for long shelf life at room as well as refrigeration temperature could be prepared.

[024] Yet another embodiment of the present invention is that it is hygienically produced in packaged form, is cost effective and contains no chemical preservatives.

[025] Another embodiment of the present invention is that different types sugarcane juice compositions are prepared in order to meet the inventive steps of the present invention. The few Research & Development results to form the desired persevered sugarcane juice/beverage are provided below in the form of Examples- Example 1:

Suitable variety of Sugarcanes was selected for preparing sugarcane juice beverage (1.0 tons), pre-treatment of the sugarcanes were done which involves cleaning, sorting, washing , scrubbing of peel to remove the wax followed by blanching of scrubbed sugarcane at 90-100°C for 5 minutes. After blanching canes were crushed by motor driven 3 roller juice extractor to obtain maximum possible juice yield. Approx. 600 litre juice (TSS 22° Brix) Were obtained and the juice was then filtered through muslin cloth and sieve. TSS (Total Soluble Solids), pH were recorded and juices were subjected to physico-chemical and sensory evaluation. This juice was then collected in chilling tanks (at 5 ° C or below). After extraction, dilution of juice was done by adjusting TSS approx. 15° Brix. After that pH of filtered juice was adjusted to 3.5-4.0 by adding tartrate buffer followed by addition of antioxidant ascorbic acid (0.05-0.1%), emulsifier (i.e. pectin 0.05-0.1%) and common salt (0.1-0.15%). After this acidified juice was homogenized followed by clarification of juice by using centrifuge at 2000-5000 rpm for 2-8 minutes. The filtrate was then separated and filled in sterilized packaging followed by steeping of packaged juice in water at 95-100° C for 15-20 mins. Subsequently the sterilized juice was stored below at 10° C.

Example 2:

Suitable variety of Sugarcanes was selected for preparing sugarcane juice beverage (1.0 tons), pre-treatment of the sugarcanes were done which involves cleaning, sorting, washing , scrubbing of peel to remove the wax followed by blanching of scrubbed sugarcane at 90-100°C for 10 minutes. After blanching canes were crushed by motor driven 3 roller juice extractor to obtain maximum possible juice yield. Approx. 550 litre juice (TSS 21 ° Brix) Were obtained and the juice was then filtered through filter press. TSS (Total Soluble Solids), pH were recorded and juices were subjected to physico-chemical and sensory evaluation. This juice was then collected in chilling tanks (at 5°C or below). After extraction, dilution of juice was done by adjusting TSS approx. 15.1° Brix. After that pH of filtered juice was adjusted to 3.5-4.0 by adding tartrate buffer followed by addition of antioxidant ascorbic acid (0.05-0.1 %), common salt (0.1%), emulsifier (i.e. pectin 0.05-0.1%), black salt (0.05%) and natural ginger flavor (95 ml). After this acidified juice was homogenized followed by clarification of juice by using centrifuge at 2000-5000 rpm for 2-8 minutes. The filtrate was then separated and filled in sterilized packaging followed by steeping of packaged juice in water at 95-100°C for 15-20 mins). Subsequently the sterilized juice was stored below at 10° C for few hours and then transferred at room temperature.

Example 3:

Suitable variety of Sugarcanes was selected for preparing sugarcane juice beverage (1.0 tons), pre-treatment of the sugarcanes were done which involves cleaning, sorting, washing, scrubbing of peel to remove the wax followed by blanching of scrubbed sugarcane at 90-100°C for 10 minutes. After blanching canes were crushed by motor driven 3 roller juice extractor to obtain maximum possible juice yield. Approx. 600 litre juice (TSS 22° Brix) Were obtained and the juice was then filtered through filter press. TSS (Total Soluble Solids), pH were recorded and juices were subjected to physico-chemical and sensory evaluation. This juice was then collected in chilling tanks (at 5°C or below). After extraction, dilution of juice was done by adjusting TSS approx. 15.5° Brix. After that pH of filtered juice was adjusted to 3.5-4.0 by adding tartrate buffer followed by addition of antioxidant ascorbic acid (0.05-0.1%), common salt (0.1%), emulsifier (i.e. pectin 0.05-0.1%), black salt (0.05%), cumin powder (0.20%), black pepper (0.1%) and natural ginger flavor (95 ml). After this acidified juice was homogenized followed by clarification of juice by using centrifuge at 2000-5000 rpm for 2-8 minutes. The filtrate was then separated and filled in sterilized packaging followed by steeping of packaged juice in water at 95-100°C for 15-20 mins). Subsequently the sterilized juice was stored below at 10°C for few hours and then transferred at room temperature.

Example 4:

Suitable variety of Sugarcanes was selected for preparing sugarcane juice beverage (1.0 tons). Pre-treatment of the sugarcanes were done which involves cleaning, sorting, washing, scrubbing of peel to remove the wax followed by blanching of scrubbed sugarcane at 90-100°C for 10 minutes. After blanching canes were crushed by motor driven 3 roller juice extractor to obtain maximum possible juice yield. Approx. 600 litre juice (TSS 22°Brix) Were obtained and the juice was then filtered through filter press. TSS (Total Soluble Solids), pH were recorded and juices were subjected to physico-chemical and sensory evaluation. This juice was then collected in chilling tanks (at 5°C or below). After extraction, dilution of juice was done by adjusting TSS approx. 15.5°Brix. After that pH of filtered juice was adjusted to 3.5-4.0 by adding tartrate buffer followed by addition of antioxidant ascorbic acid (0.05-0.1%), common salt (0.1%), emulsifier (i.e. pectin 0.05-0.1%), black salt (0.05%), and natural mint flavor (65 ml). After this acidified juice was homogenized followed by clarification of juice by using centrifuge at 2000-5000 rpm for 2-8 minutes. The filtrate was then separated and filled in sterilized packaging followed by steeping of packaged juice in water at 95-100°C for 15-20 mins). Subsequently the sterilized juice was stored below at 10°C for few hours and then transferred at room temperature.

Example 5:

Suitable variety of Sugarcanes was selected for preparing sugarcane juice beverage (1.0 tons). Pre-treatment of the sugarcanes were done which involves cleaning, sorting, washing, scrubbing of peel to remove the wax followed by blanching of scrubbed sugarcane at 90-100°C for 10 minutes. After blanching canes were crushed by motor driven 3 roller juice extractor to obtain maximum possible juice yield. Approx. 600 litre juice (TSS 22° Brix) Were obtained and the juice was then filtered through filter press. TSS (Total Soluble Solids), pH were recorded and juices were subjected to physico-chemical and sensory evaluation. This juice was then collected in chilling tanks (at 5°C or below). After extraction, dilution of juice was done by adjusting TSS approx. 16 ° Brix. After that pH of filtered juice was adjusted to 3.5-4.0 by adding tartrate buffer followed by addition of antioxidant ascorbic acid (0.05-0.1%), common salt (0.1%), emulsifier (i.e. pectin 0.05-0.1%), black salt (0.05%), cumin powder (0.20%), black pepper (0.1%) and natural mint flavor (65 ml). After this acidified juice was homogenized followed by clarification of juice by using centrifuge at 2000-5000 rpm for 2-8 minutes. The filtrate was then separated and filled in sterilized packaging followed by steeping of packaged juice in water at 95-100°C for 15-20 mins). Subsequently the sterilized juice was stored below at 10°C for few hours and then transferred at room temperature.

Example 6:

Suitable variety of Sugarcanes was selected for preparing sugarcane juice beverage (1.0 tons). Pre-treatment of the sugarcanes were done which involves cleaning, sorting, washing, scrubbing of peel to remove the wax followed by blanching of scrubbed sugarcane at 90-100°C for 10 minutes. After blanching canes were crushed by motor driven 3 roller juice extractor to obtain maximum possible juice yield. Approx. 600 litre juice (TSS 22° Brix) Were obtained and the juice was then filtered through filter press. TSS (Total Soluble Solids), pH were recorded and juices were subjected to physico-chemical and sensory evaluation. This juice was then collected in chilling tanks (at 5°C or below). After extraction, dilution of juice was done by adjusting TSS approx. 15.5 ° Brix. After that pH of filtered juice was adjusted to 3.5-4.0 by adding tartrate buffer followed by addition of antioxidant ascorbic acid (0.05-0.1%), common salt (0.1%), emulsifier (i.e. pectin 0.05-0.1%), black salt (0.05%), and natural lemon flavor (105 ml). After this acidified juice was homogenized followed by clarification of juice by using centrifuge at 2000-5000 rpm for 2-8 minutes. The filtrate was then separated and filled in sterilized packaging followed by steeping of packaged juice in water at 95-100°C for 15-20 mins). Subsequently the sterilized juice was stored below at 10°C for few hours and then transferred at room temperature.

Example 7:

Suitable variety of Sugarcanes was selected for preparing sugarcane juice beverage (1.0 tons). Pre-treatment of the sugarcanes were done which involves cleaning, sorting, washing, scrubbing of peel to remove the wax followed by blanching of scrubbed sugarcane at 90-100°C for 10 minutes. After blanching canes were crushed by motor driven 3 roller juice extractor to obtain maximum possible juice yield. Approx. 600 litre juice (TSS 22° Brix) Were obtained and the juice was then filtered through filter press. TSS (Total Soluble Solids), pH were recorded and juices were subjected to physico-chemical and sensory evaluation. This juice was then collected in chilling tanks (at 5°C or below). After extraction, dilution of juice was done by adjusting TSS approx. 15.5 ° Brix. After that pH of filtered juice was adjusted to 3.5-4.0 by adding tartrate buffer followed by addition of antioxidant ascorbic acid (0.05-0.1%), common salt (0.1%), emulsifier (i.e. pectin 0.05-0.1%), black salt (0.05%), cumin powder (0.20%), black pepper (0.1%) and natural lemon flavor (105 ml). After this acidified juice was homogenized followed by clarification of juice by using centrifuge at 2000-5000 rpm for 2-8 minutes. The filtrate was then separated and filled in sterilized packaging followed by steeping of packaged juice in water at 95-100°C for 15-20 mins). Subsequently the sterilized juice was stored below at 10°C for few hours and then transferred at room temperature. Example 8:

Suitable variety of Sugarcanes was selected for preparing sugarcane juice beverage (1.0 tons). Pre-treatment of the sugarcanes were done which involves cleaning, sorting, washing, scrubbing of peel to remove the wax followed by blanching of scrubbed sugarcane at 90-100°C for 10 minutes. After blanching canes were crushed by motor driven 3 roller juice extractor to obtain maximum possible juice yield. Approx. 600 litre juice (TSS 22° Brix) Were obtained and the juice was then filtered through muslin cloth and sieve. TSS (Total Soluble Solids), pH were recorded and juices were subjected to physico-chemical and sensory evaluation. This juice was then collected in chilling tanks (at 5°C or below). After extraction, dilution of juice was done by adjusting TSS approx. 15° Brix. After that pH of filtered juice was adjusted to 3.5-4.0 by adding tartrate buffer followed by addition of antioxidant ascorbic acid (0.05-0.1%), emulsifier (i.e. pectin 0.05- 0.1%), common salt (0.1%), black salt (0.05%), cumin powder (0.20%), black pepper (0.1%). After this acidified juice was homogenized followed by clarification of juice by using centrifuge at 2000-5000 rpm for 2-8 minutes. The filtrate was then separated and filled in sterilized packaging followed by steeping of packaged juice in water at 95-100°C for 15-20 mins). Subsequently the sterilized juice was stored below at 10°C.

[026] The foregoing descriptions of specific embodiments of the present invention have been presented for purposes of illustration and description only. They are not intended to be exhaustive or to limit the present invention to the precise forms disclosed, and obviously many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the present invention and its practical application, to thereby enable skilled in the art to best utilize the present invention and various embodiments with various modifications as are suited to the particular use contemplated. It is understood that various omission and substitutions of equivalents are contemplated as circumstance may suggest or render expedient, but such are intended to cover the application or implementation without departing from the spirit or scope of the present invention.

Claims

We Claim (s):

1. A process for preparing preserved sugarcane juice/beverage in packaged form without adding chemical preservatives, wherein the process comprising the following steps of:

- pre-treatment of sugarcanes were involved cleaning, sorting, washing and scrubbing followed by blanching (at 90-100°C for 5-10 min.) of scrubbed canes;

- sugarcane juice was then filtered through muslin cloth and sieve and juice yields, TSS (Total Soluble Solids), pH were recorded and juices were subjected to physico-chemical and sensory evaluation;

- by following a certain proprietary process of juice extraction which allows: a) use of any variety of sugarcane; b) minimal infiltration of the skin and peel; c) use of natural acidity regulator and emulsifier;

- after extraction, dilution of juice was done to a certain TSS (i.e. 10-16°Brix);

- once dilution was done addition of permitted chemicals that includes acidity regulator ( i.e. Tartrate buffer by adjusting pH 3.5-4.0), antioxidant (ascorbic acid 0.05-0.1%), common salt (0.10-0.20%), emulsifier (i.e. pectin 0.05-0.1%), natural color and different flavors such as ginger (0.02-0.10% by wt./), mint (0.05-0.10% by wt./), lemon (0.02-0.10% by wt./), masala (0.10-0.25% by wt./), cumin, black salt (0.05-0.10% by wt./), black pepper (0.05-0.10% by wt./) and their blends were performed;

- after pH adjustment, Clarification of juice was done; - finally this Clarified juice was subjected to bottling, sealing, steeping (at 95- 100°C for 15-20 min.) and storage at room temperature;

2. The process for preparing preserved sugarcane juice/beverage in packaged form without adding chemical preservatives as claimed in claim 1, wherein the pre-treatment of sugarcane involves scrubbing of peel to remove the wax and blanching of scrubbed sugarcane at 90-100°C for 5-10 minutes.

3. The process for preparing preserved sugarcane juice/beverage in packaged form without adding chemical preservatives as claimed in claim 1, wherein the filtration and homogenization of product involves filtration of juice by filter press to separate the bagasse and particulate matter from juice and homogenization of acidified juice by way of proper mixing of ingredients such as acidity regulator, emulsifier, flavour, color and antioxidants.

4. The process for preparing preserved sugarcane juice/beverage in packaged form without adding chemical preservatives as claimed in claim 1, wherein the clarification is being done at 2000-5000 rpm for 2-8 minutes.

5. The process for preparing preserved sugarcane juice/beverage in packaged form without adding chemical preservatives as claimed in claim 1, wherein the steeping (minimal thermal treatment) is being done at 95-100°C for 15-20 min.

6. A formulation for preparing preserved sugarcane juice/beverage in packaged form without adding chemical preservatives, with the help of pre- treatment of sugarcane stem, dilution of juice to a certain TSS (i.e. 10-16°Brix), pH reduction by Tartrate buffer (at 3.5-4.0), addition of common salt (0.10- 0.20%), ascorbic acid (0.05-0.1%), emulsifier/thickener (0.05-0.1%), addition of different flavors such as ginger (0.02-0.10% by wt./), mint (0.05-0.10% by wt./), lemon (0.02-0.10% by wt./), masala (0.10-0.25% by wt./), cumin, black salt (0.05- 0.10% by wt./), black pepper (0.05-0.10% by wt./) and their blends, homogenization and minimal thermal treatment (i.e. steeping).