+

WO1991003172A1 - Produits a base de kiwis - Google Patents

Produits a base de kiwis Download PDF

Info

Publication number
WO1991003172A1
WO1991003172A1 PCT/AU1990/000405 AU9000405W WO9103172A1 WO 1991003172 A1 WO1991003172 A1 WO 1991003172A1 AU 9000405 W AU9000405 W AU 9000405W WO 9103172 A1 WO9103172 A1 WO 9103172A1
Authority
WO
WIPO (PCT)
Prior art keywords
fraction
juice
kiwifruit
aroma
chlorophyll
Prior art date
Application number
PCT/AU1990/000405
Other languages
English (en)
Inventor
Robert Leonard Johnson
Robert John Steele
Original Assignee
Commonwealth Scientific And Industrial Research Organisation
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 Commonwealth Scientific And Industrial Research Organisation filed Critical Commonwealth Scientific And Industrial Research Organisation
Publication of WO1991003172A1 publication Critical patent/WO1991003172A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
    • A23L2/04—Extraction of juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/54—Mixing with gases
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives

Definitions

  • This invention relates to processes for the preparation of kiwifruit products, particularly the preparation of certain kiwifruit fractions and their use in food products.
  • a further deficiency is that whilst freezing is an effective preservative measure, the proteolytic enzymes present in the pulp are not destroyed. Preservation by freezing also has no effect on the acid concentration in the pulp. Thus, given that chlorophyll is unstable at the acid pH levels present in the pulp, freezing will not arrest the loss of colour. Other fruit processing techniques which utilize pasteurization and evaporative concentration treatments are also unsatisfactory as in the presence of acid the necessary elevated temperatures degrade chlorophyll and alter the aroma. Furthermore, avoidance of heat does not assist the stability of chlorophyll owing to the relatively high acid levels.
  • the present inventors found that, if a chlorophyll containing fraction was separated from the pulp using a largely mechanical process, the pulp could be treated separately by preferably removing an aroma-containing fraction prior to subjecting the juice to conventional processing and the residual pulp to a preservative treatment. These fractions could be stored for long periods prior to them being combined and incorporated into appropriate food products.
  • the present invention consists in a process for the preparation of kiwifruit fractions for use in the preparation of kiwifruit products, comprising forming kiwifruit into a pulp; treating the pulp to form a chlorophyll containing fraction, a juice fraction a residual pulp fraction; and subjecting the residual pulp fraction to a preservative treatment.
  • the present invention further consists in a process for the preparation of a kiwifruit product comprising forming the kiwifruit into a pulp; treating the pulp to form a chlorophyll containing fraction, a juice fraction and a residual pulp fraction; subjecting the residual pulp fraction to a preservative treatment and combining the chlorophyll fraction with the juice fraction and/or the residual pulp juice fraction.
  • the present invention still further consists in a food product which includes a chlorophyll fraction and optionally a kiwifruit fraction selected from the group consisting of a juice fraction and
  • the present invention still further consists in a kiwifruit product comprising a kiwifruit derived chlorophyll fraction and optionally a kiwifruit fraction selected from the group consisting of a juice fraction and a residual pulp fraction.
  • the major advantage of the processes of the invention is that firstly, the chlorophyll and juice fractions are removed from the acid environment and are not subjected to a preservative. treatment in an acid environment such as pasteurization, both of which act to destroy the chlorophyll and aroma components in the juice fraction. Furthermore, if pasteurization is used, the endogenous proteolytic enzymes are destroyed.
  • a number of means may be used to form the kiwifruit into a pulp, of which the most preferred is to pass the kiwifruit through a hammer mill. Following pulping, the seeds, skins and coarse fruit pieces may be removed from the pulp. One means of accomplishing this is a brush finisher.
  • a number of sieve stages may be used to remove a coarse pulp and a fine pulp.
  • the remaining material is subjected to a separatio to yield a chlorophyll containing fraction and a juice, substantially devoid of chlorophyll.
  • a separatio to yield a chlorophyll containing fraction and a juice, substantially devoid of chlorophyll.
  • Such a separation may be conveniently effected by centrifugation in which case a clear juice will result and the chlorophyll will b present in the sediment.
  • the chlorophyll sediment could be used in that form, desirably the sediment is neutralised and washed to remove water solubl components.
  • the sediment has a pH of about 3 - 3.5, preferably it will be neutralised to a pH of about 5 - 7.
  • the resultant chlorophyll fraction is freeze-dried or otherwise preserved to give a storable product.
  • an aroma-free juice fraction and an aroma-containing fraction are formed by extracting the chlorophyll free juice. If subjected to prior sieving stages, the resultant coarse and fine residual pulps may also be extracted.
  • the aroma-containing fraction may be subjected to a concentration process to form an aroma essence.
  • the aroma-free juice fraction may be subjected to conventional juice processing to produce a base suitable for food usage.
  • the residual pulp remaining after juice processing is subjected to a preservative treatment, such as pasteurization and drying.
  • a pulp prepared by treating kiwifruit in a hammer mill is passed through a brush finisher to separate coarse material, such as seeds, skin fragments and large pieces of tissue, from the juice released from the fruit cells.
  • the juice is then freed from the fruit tissue by serial passage through fine sieves and centrifuged to produce a clear juice and a green, chlorophyll-rich sediment.
  • the chlorophyll sediment is neutralized and soluble constituents are eliminated by washing with water, after which the sediment is freeze-dried to produce a storable powder.
  • the clear juice from centrifuging is passed through an extraction column to obtain an aroma-free juice and an aqueous aroma extract.
  • the aroma component is adsorbed
  • the aroma/chlorophyll-free juice is then processed conventionally, such as by enzymic treatment followed by pasteurization and evaporation to form a stable kiwifruit juice base.
  • a sorbet may be prepared by mixing the components with gums and emulsifiers in a scraped-surface heat exchanger-type ice cream maker set to -3°C, as follows:
  • a sorbet was prepared by combining chlorophyll powder and aqueous aroma extract with sufficient sucrose to make a slurry.
  • Dried kiwifruit pulp, a whipping agent (Versa whip 520) and a gum (Supercol g.f.) were thoroughly dispersed in kiwifruit juice and the sucrose slurry and kiwifruit seeds mixed in; sufficient sucrose was added t make the final concentration of soluble solids 24 degrees Brix.
  • the mixture was rapidly frozen in a Taylor Model B343 scraped surface ice confection maker.
  • the product was a soft-serve sorbet of an attractive green colour.
  • Example 2 A kiwifruit ice cream was prepared by mixing 20g
  • a cloudy green kiwifruit juice drink was prepared by diluting 4 litres of processed clear kiwifruit juice to 6 litres and dispersing 12g chlorophyll powder and 60g dried residual pulp and sufficient sugar for optimum acceptability into the liquid by means of a Bamix blender.
  • a variety of other products may be prepared.
  • a kiwifruit yogurt may be prepared by incorporating the chlorophyll powder, flavour essence and juice into a prepared yogurt.
  • a frozen kiwifruit pulp could be prepared by combining the chlorophyll powder with dried residual pulp, seeds and juice and immediately freezing the mixture.
  • Frozen kiwifruit confections such as fruit bars could be prepared in a similar manner to the frozen pulp but with addition of suitable texture modifiers before freezing.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Inorganic Chemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Transition And Organic Metals Composition Catalysts For Addition Polymerization (AREA)
  • Heat Treatment Of Articles (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

L'invention se rapporte à un procédé de préparation de produits à base de kiwis dans lequel les fruits sont réduits en pulpe et sont ensuite traités de façon à produire un certain nombre de fractions avec leurs composants. Ces fractions se composent d'une fraction contenant la chlorophylle, d'une fraction juteuse et d'une fraction de pulpe résiduelle. La fraction juteuse peut être extraite pour produire une fraction contenant l'arôme et une fraction juteuse exempte d'arôme et exempte de chlorophylle. La fraction de pulpe résiduelle est soumise à un traitement conservateur, par exemple par pasteurisation et séchage. On peut ensuite obtenir des produits à base de kiwis en combinant la fraction contenant la chlorophylle avec, selon les besoins, la fraction juteuse et/ou la fraction de pulpe résiduelle. La fraction contenant l'arôme et la fraction exempte d'arôme peuvent être utilisées à la place de la fraction juteuse. Ces produits à base de kiwis peuvent être incorporés dans des produits alimentaires de transformation tels que crèmes glacées, sorbets et boissons à base de jus de fruit.
PCT/AU1990/000405 1989-09-07 1990-09-07 Produits a base de kiwis WO1991003172A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
AUPJ6223 1989-09-07
AUPJ622389 1989-09-07

Publications (1)

Publication Number Publication Date
WO1991003172A1 true WO1991003172A1 (fr) 1991-03-21

Family

ID=3774174

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/AU1990/000405 WO1991003172A1 (fr) 1989-09-07 1990-09-07 Produits a base de kiwis

Country Status (5)

Country Link
EP (1) EP0490937A4 (fr)
JP (1) JPH05503417A (fr)
AU (1) AU647043B2 (fr)
NZ (1) NZ235205A (fr)
WO (1) WO1991003172A1 (fr)

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1994004042A1 (fr) * 1992-08-17 1994-03-03 Rossiter Michael Josheph Paul COMPOSITION ALIMENTAIRE TIREE DE FRUITS DU GENRE $i(ACTINIDIA)
US5665413A (en) * 1992-08-17 1997-09-09 Rossiter; Michael Joseph Paul Food composition derived from fruit of genus actinidia
US6312748B1 (en) * 1998-02-04 2001-11-06 Wesergold Getrankeindustrie Gmbh & Co Kg Method for increasing the yield of fruit juice in the extraction of fruit juice concentrate
WO2004091319A1 (fr) * 2003-04-18 2004-10-28 Sig Technology Ltd. Procede permettant de faire varier la viscosite de jus de fruits ou de legumes
WO2005096840A1 (fr) * 2004-04-08 2005-10-20 Dragon Pacific Limited Extraits de kiwi et procedes d'extraction
EP1945046A1 (fr) * 2005-08-31 2008-07-23 Societe Cooperative Agricole Elle et Vire Procede d'obtention d'un extrait vegetal de fruits a pepins, extrait vegetal ainsi obtenu et ses utilisations
WO2008136689A1 (fr) * 2007-05-03 2008-11-13 Vital Food Processors Limited Compositions à base de kiwi
US7862840B2 (en) 2006-05-05 2011-01-04 Omnica Gmbh Kiwi extract
DE102012013531A1 (de) * 2012-07-05 2014-01-09 Iduso Gmbh Rohes Kiwimus als Gefriergut
EP3106036A1 (fr) * 2015-06-19 2016-12-21 Adrianus W.M.C. van den Einden Procédé et kit d'enrichissement pour la valorisation à fin de consommation humaine de produits frais, en particulier de fruits ou de légumes

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4537471B2 (ja) * 2008-05-29 2010-09-01 株式会社 伊藤園 乳タンパク質含有容器詰野菜飲料
CN112106996B (zh) * 2020-09-29 2022-07-05 陕西果业集团武功有限公司 一种可缩短榨汁时间的高效猕猴桃榨汁设备

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU1130883A (en) * 1982-02-17 1983-08-25 Tropicana Products, Inc. Treatment of citrus fruit peel
JPS60132983A (ja) * 1983-12-21 1985-07-16 Tanabe Seiyaku Co Ltd チアゾ−ル酢酸誘導体及びその製法
US4564526A (en) * 1982-09-22 1986-01-14 Kabushiki Kaisha Yamagataya Nori Ten Method for manufacturing processed foodstuffs from algae as materials
JPH0283329A (ja) * 1988-09-20 1990-03-23 Chikahiro Inoue 葉緑素製剤の製法

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR873732A (fr) * 1940-07-22 1942-07-17 Walther Schoenenberger Procédé pour préparer des jus végétaux exprimés chlorophyllifères clarifiés
FR2616045A1 (fr) * 1987-06-05 1988-12-09 France Lait Union Coop Agricol Procede pour l'obtention d'un jus de kiwi ayant conserve ses qualites organoleptiques, jus de kiwi ainsi obtenu et boissons le contenant
AU1014988A (en) * 1988-01-08 1989-07-13 So "Biotech" Method and apparatus for juice extraction
AU4309989A (en) * 1988-09-12 1990-04-02 Counter Current Technology Pty. Limited Tomato processing method and products
AU8563391A (en) * 1990-10-05 1992-04-09 Commonwealth Scientific And Industrial Research Organisation Removal of calcium oxalate

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU1130883A (en) * 1982-02-17 1983-08-25 Tropicana Products, Inc. Treatment of citrus fruit peel
US4564526A (en) * 1982-09-22 1986-01-14 Kabushiki Kaisha Yamagataya Nori Ten Method for manufacturing processed foodstuffs from algae as materials
JPS60132983A (ja) * 1983-12-21 1985-07-16 Tanabe Seiyaku Co Ltd チアゾ−ル酢酸誘導体及びその製法
JPH0283329A (ja) * 1988-09-20 1990-03-23 Chikahiro Inoue 葉緑素製剤の製法

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
PATENTS ABSTRACTS OF JAPAN, C-314, page 135, JP,A, 60-132983 (TANABE SEIYAKU K.K.) 16 July 1985 (16.07.85) *
PATENTS ABSTRACTS OF JAPAN, C-728, page 118, JP,A, 02-83329 (CHIKAHIRO INOUE) 23 March 1990 (23.03.90) *
See also references of EP0490937A4 *

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1994004042A1 (fr) * 1992-08-17 1994-03-03 Rossiter Michael Josheph Paul COMPOSITION ALIMENTAIRE TIREE DE FRUITS DU GENRE $i(ACTINIDIA)
WO1994004043A1 (fr) * 1992-08-17 1994-03-03 Michael Joseph Paul Rossiter Produit du type creme glacee non lacte et procede associe
US5665413A (en) * 1992-08-17 1997-09-09 Rossiter; Michael Joseph Paul Food composition derived from fruit of genus actinidia
CN1058379C (zh) * 1992-08-17 2000-11-15 内克塔国际有限公司 猕猴桃属的果泥及其制法和含其的食品
US6312748B1 (en) * 1998-02-04 2001-11-06 Wesergold Getrankeindustrie Gmbh & Co Kg Method for increasing the yield of fruit juice in the extraction of fruit juice concentrate
WO2004091319A1 (fr) * 2003-04-18 2004-10-28 Sig Technology Ltd. Procede permettant de faire varier la viscosite de jus de fruits ou de legumes
WO2005096840A1 (fr) * 2004-04-08 2005-10-20 Dragon Pacific Limited Extraits de kiwi et procedes d'extraction
EP1945046A1 (fr) * 2005-08-31 2008-07-23 Societe Cooperative Agricole Elle et Vire Procede d'obtention d'un extrait vegetal de fruits a pepins, extrait vegetal ainsi obtenu et ses utilisations
US7862840B2 (en) 2006-05-05 2011-01-04 Omnica Gmbh Kiwi extract
WO2008136689A1 (fr) * 2007-05-03 2008-11-13 Vital Food Processors Limited Compositions à base de kiwi
DE102012013531A1 (de) * 2012-07-05 2014-01-09 Iduso Gmbh Rohes Kiwimus als Gefriergut
EP3106036A1 (fr) * 2015-06-19 2016-12-21 Adrianus W.M.C. van den Einden Procédé et kit d'enrichissement pour la valorisation à fin de consommation humaine de produits frais, en particulier de fruits ou de légumes

Also Published As

Publication number Publication date
NZ235205A (en) 1992-04-28
EP0490937A1 (fr) 1992-06-24
AU6297690A (en) 1991-04-08
AU647043B2 (en) 1994-03-17
EP0490937A4 (en) 1992-10-28
JPH05503417A (ja) 1993-06-10

Similar Documents

Publication Publication Date Title
CN101141887B (zh) 衍生自咖啡果壳和咖啡果肉提取物的饮料制剂及其制备方法
AU647043B2 (en) Kiwifruit products
RU2136193C1 (ru) Вещество, инициирующее образование центров кристаллизации, и способ получения инициатора образования центров кристаллизации льда
JP2613652B2 (ja) 乾燥果実エキスの製造方法及び香味変調剤
RU2090097C1 (ru) Эмульгированная композиция для модификации вкуса пищевых продуктов
RU2172112C1 (ru) Способ получения плодово-ягодного десерта
RU2171589C1 (ru) Способ получения плодово-ягодного десерта
RU2175481C1 (ru) Способ получения плодово-ягодного десерта
RU2174800C1 (ru) Способ получения плодово-ягодного десерта
RU2175491C1 (ru) Способ получения плодово-ягодного десерта
RU2171593C1 (ru) Способ получения плодово-ягодного десерта
RU2173064C1 (ru) Способ получения плодово-ягодного десерта
RU2174332C1 (ru) Способ получения плодово-ягодного десерта
RU2181012C2 (ru) Способ получения плодово-ягодного десерта
RU2174764C1 (ru) Способ приготовления плодово-ягодного десерта
RU2181552C2 (ru) Способ получения плодово-ягодного десерта
RU2228653C1 (ru) Способ производства желейного мармелада
RU2174350C1 (ru) Способ получения плодово-ягодного десерта
RU2173063C1 (ru) Способ получения плодово-ягодного десерта
RU2180497C2 (ru) Способ получения плодово-ягодного десерта
RU2228106C1 (ru) Способ производства желейного мармелада
RU2171590C1 (ru) Способ получения плодово-ягодного десерта
RU2174355C1 (ru) Способ получения плодово-ягодного десерта
RU2174787C1 (ru) Способ получения плодово-ягодного десерта
RU2174819C1 (ru) Способ получения плодово-ягодного десерта

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AU JP US

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): AT BE CH DE DK ES FR GB IT LU NL SE

WWE Wipo information: entry into national phase

Ref document number: 1990913159

Country of ref document: EP

WWP Wipo information: published in national office

Ref document number: 1990913159

Country of ref document: EP

WWW Wipo information: withdrawn in national office

Ref document number: 1990913159

Country of ref document: EP

点击 这是indexloc提供的php浏览器服务，不要输入任何密码和下载