Method of producing sterile and concentrated juices with improved flavor and reduced acid

Patent 4643902 Issued on February 17, 1987. Estimated Expiration Date:

September 7, 2004. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.

Abstract Claims Description Full Text

Patent References

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Stable aroma, flavor and aroma and flavor products from aroma- and flavor-bearing substrates
Patent #: 3997685
Issued on: 12/14/1976
Inventor: Strobel

Ultrafiltration process for the recovery of proteins from milk
Patent #: 4018752
Issued on: 04/19/1977
Inventor: Buhler , et al.

Process for treatment of anthocyane extracts
Patent #: 4083779
Issued on: 04/11/1978
Inventor: Combe, et al.

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Inventors

Application

No. 06/648023 filed on 09/07/1984

US Classes:

426/271, INVOLVING ION EXCHANGE, SEQUESTERING OR CHELATING MATERIAL426/330.5, Fruit and vegetable juice426/521, Pasteurizing or sterilizing426/599Fruit and vegetable juice

Examiners

Primary: Jones, Raymond N.
Assistant: Paden, Carolyn

Attorney, Agent or Firm

Arnold, White & Durkee

International Classes

A23L 2/08 (20060101)
A23L 2/42 (20060101)
A23L 2/02 (20060101)
A23L 2/70 (20060101)
A23L 2/74 (20060101)

Abstract

Ultrafiltration is employed to preferentially pass an ultrafiltration (UF) permeate containing flavor and aroma components while retaining spoilage microorganisms in a UF retentate. The UF retentate is then treated to inactivate a sufficient number of spoilage microorganisms to inhibit spoilage of the juice under storage conditions. A UF permeate containing flavor and aroma components is then recombined with the UF retentate to provide a food juice suitable for storage while avoiding the loss or alteration of the desirable flavor and aroma components of fresh juice encountered in conventional juice processing. If desired, spoilage enzymes can be retained in the UF retentate and inactivated to inhibit deterioration of desirable juice qualities. Further, the UF permeate can be further treated by reverse osmosis to concentrate flavor and aroma components in an RO retentate. If desired, the acid content of juice can be reduced by passing a portion of the RO retentate or UF permeate through an ion-exchange column.

Other References

Shprtsman et al., 1979 Vino gradarstovo I Vinodelie Moldavii 34(11), 31-34 (abstract)
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B. Breslau et al., Aug. 1984, Process Biochemistry, pp. vii-ix
E. Wilson et al., 1983, J. Food Science, 48: 1101-1105
D. Kirk et al., 1983, J. Food Science, 48: 1663-1666
T. Hanssens et al., 1984, Int. Sugar Jnl. 86(1028) pp. 227-229 and 86(1029) pp. 240-243
Anon-Feb. 1983, Food Engineering, pp. 106-107
C. Willits et al., 1967, Food Technology 21(1), 24-26
Varsel, Citrus Juice Processing as Related to Quality and Nutrition, ACS Symposium Series No. 143 (1980)
Mannheim et al., "Aroma Recovery and Retention in Fruit Juices," Flavours (Nov./Dec. 1975)
Merson et al., "Juice Concentration by Reverse Osmosis," Food Technology 22 (May 1968) 97-100
Moslang, "Ultra Filtration in the Fruit Juice Industry," Confructa Studien (May/Jun. 1984) 219-224
Demeczky et al., "The Preparation of Fruit Juice Semi-Concentrates by Reverse Osmosis," Developments in Food Preservation-1 (Stuart Thorne, Ed. Applied Science Publishers London and New Jersey, 1981)