GB2139471A - Method of enzymatic treatment of predejuiced mash - Google Patents
Method of enzymatic treatment of predejuiced mash Download PDFInfo
- Publication number
- GB2139471A GB2139471A GB08409976A GB8409976A GB2139471A GB 2139471 A GB2139471 A GB 2139471A GB 08409976 A GB08409976 A GB 08409976A GB 8409976 A GB8409976 A GB 8409976A GB 2139471 A GB2139471 A GB 2139471A
- Authority
- GB
- United Kingdom
- Prior art keywords
- mash
- predejuiced
- sps
- treatment
- range
- Prior art date
- Legal status (The legal status 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 status listed.)
- Granted
Links
- 238000000034 method Methods 0.000 title claims description 28
- 230000002255 enzymatic effect Effects 0.000 title claims description 10
- 238000002360 preparation method Methods 0.000 claims abstract description 23
- 108090000790 Enzymes Proteins 0.000 claims abstract description 17
- 102000004190 Enzymes Human genes 0.000 claims abstract description 17
- 229940088598 enzyme Drugs 0.000 claims abstract description 17
- 239000012736 aqueous medium Substances 0.000 claims abstract description 11
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 8
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 8
- 108010093305 exopolygalacturonase Proteins 0.000 claims abstract description 8
- 235000013311 vegetables Nutrition 0.000 claims abstract description 6
- 108010002430 hemicellulase Proteins 0.000 claims abstract description 5
- 229940059442 hemicellulase Drugs 0.000 claims abstract description 4
- 108010059892 Cellulase Proteins 0.000 claims abstract description 3
- 229940106157 cellulase Drugs 0.000 claims abstract description 3
- 238000003825 pressing Methods 0.000 claims description 9
- 235000021016 apples Nutrition 0.000 claims description 7
- 230000000694 effects Effects 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 4
- 239000008367 deionised water Substances 0.000 claims description 3
- 229910021641 deionized water Inorganic materials 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 244000291564 Allium cepa Species 0.000 claims description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 2
- 244000144730 Amygdalus persica Species 0.000 claims description 2
- 240000007087 Apium graveolens Species 0.000 claims description 2
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 2
- 235000010591 Appio Nutrition 0.000 claims description 2
- 240000007124 Brassica oleracea Species 0.000 claims description 2
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 2
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 2
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 2
- 244000000626 Daucus carota Species 0.000 claims description 2
- 235000002767 Daucus carota Nutrition 0.000 claims description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 2
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 2
- 240000004713 Pisum sativum Species 0.000 claims description 2
- 235000010582 Pisum sativum Nutrition 0.000 claims description 2
- 244000018633 Prunus armeniaca Species 0.000 claims description 2
- 235000009827 Prunus armeniaca Nutrition 0.000 claims description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 2
- 241000220324 Pyrus Species 0.000 claims description 2
- 235000016954 Ribes hudsonianum Nutrition 0.000 claims description 2
- 240000001890 Ribes hudsonianum Species 0.000 claims description 2
- 235000001466 Ribes nigrum Nutrition 0.000 claims description 2
- 244000281247 Ribes rubrum Species 0.000 claims description 2
- 235000016911 Ribes sativum Nutrition 0.000 claims description 2
- 235000002355 Ribes spicatum Nutrition 0.000 claims description 2
- 235000016897 Ribes triste Nutrition 0.000 claims description 2
- 240000003768 Solanum lycopersicum Species 0.000 claims description 2
- 244000061456 Solanum tuberosum Species 0.000 claims description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 2
- 241000219094 Vitaceae Species 0.000 claims description 2
- 235000021028 berry Nutrition 0.000 claims description 2
- 235000020971 citrus fruits Nutrition 0.000 claims description 2
- 235000015203 fruit juice Nutrition 0.000 claims description 2
- 235000021021 grapes Nutrition 0.000 claims description 2
- 235000021017 pears Nutrition 0.000 claims description 2
- 235000012015 potatoes Nutrition 0.000 claims description 2
- 244000070406 Malus silvestris Species 0.000 claims 1
- 235000015192 vegetable juice Nutrition 0.000 claims 1
- 235000006085 Vigna mungo var mungo Nutrition 0.000 description 49
- 240000005616 Vigna mungo var. mungo Species 0.000 description 49
- 241000220225 Malus Species 0.000 description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 13
- 238000003756 stirring Methods 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 4
- 235000015197 apple juice Nutrition 0.000 description 3
- 238000000354 decomposition reaction Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 241000228215 Aspergillus aculeatus Species 0.000 description 1
- 108010084185 Cellulases Proteins 0.000 description 1
- 102000005575 Cellulases Human genes 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000006735 deficit Effects 0.000 description 1
- 239000007857 degradation product Substances 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- -1 iginating Species 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000007928 solubilization Effects 0.000 description 1
- 238000005063 solubilization Methods 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/11—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products obtained by enzymatic digestion of fruit or vegetable compositions
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
Predejuiced mash originating from fruit(s) or vegetable(s), is treated by addition of an aqueous medium to the predejuiced mash in order to form a viscous mass, and addition of an enzyme preparation comprising cellulase(s), hemicellulase(s) and pectinase(s) to the viscous mass, wherein the enzyme preparation is an SPS-ase (soluble polysaccharide-ase) preparation as described and/or claimed in UK Patent Application No. 8238309. Preferably the SPS ase is obtained from Asp. aculeatus CBS 101.43. <IMAGE>
Description
SPECIFICATION
Method of enzymatic treatment of predejuiced mash
The present invention relates to a method of enzymatic treatment of predejuiced mash.
Predejuiced mash is partially dejuiced mash, that is mash from which a part of the juice has been removed, preferably by pressing.
The invention comprises a method for enzymatic treatment of predejuiced mash originating from fruit(s) or vegetable(s), by addition of an aqueous medium in order to form a viscous mass, and by addition of an enzyme preparation comprising celulase(s), hemi-cellulase(s) and pectinase(s) to the viscous mass.
Fruit and vegetable juices, especially apple juice, are produced mainly by pressing or by total liquefaction. Even if total liquefaction is the simplest way of obtaining a juice, the total liquefaction method requires a rather high amount of enzyme and, for that reason, the less enzyme demanding, conventional pressing method is often preferred.
By use of the conventional pressing method, a relatively high amount of predejuiced mash is generated. In US Patent Specification No. 4,275,648, it has been suggested to subject the predejuiced mash to an enzymatic treatment in order to generate some more juice from the predejuiced mash.
However, with the conventional enzymes indicated in US Patent Specification No. 4,275,648, it has been found that the treatment of the predejuiced mash is relatively long, that the viscosity decrease rate of the viscous mass consisting of predejuiced mash and aqueous medium is relatively low, and that the throughput in relation to the pressing operation subsequent to the treatment of the predejuiced mash is relatively low.
Thus, the object of the present invention is to provide a method of enzymatic treatment of predejuiced mash, of the above indicated kind, by means of which the treatment time of the predejuiced mash can be significantly reduced the viscosity decrease rate of the viscous mass consisting of predejuiced mash and aqueous medium can be significantly increased and the throughput in relation to the pressing operation subsequent to the treatment of the predejuiced mash can be significantly increased.
Now, according to the invention, surprisingly it has been found that the above indicated object can be fulfilled, if a special enzyme preparation is used for the enzymatic treatment.
In accordance with the present invention, there is provided a method of enzymaticreatment of predejuiced mash originating from fruit(s) or vegetable(s) by addition of an aqueous medium in order to form a viscous mass and by addition of an enzyme preparation comprising cellulase(s), hemicellulase(s) and pectinase(s) to the viscous mass, wherein the enzyme preparation is an SPS-ase as described and/or claimed in UK Patent Application No. 8236309 (published under number 211 5820A).
The aqueous medium could for example be tap water, deionized water or extraction liquid from a previous pressing of mash.
In a preferred embodiment of the method according to the invention, the SPS-ase is added in an amount corresponding to a MOU activity of from 10 to 2000 MOU units per kg of predejuiced mash (the
MOU unit is defined hereinafter). In this manner, a compromise between low treatment time and high viscosity decrease rate can be obtained.
In another preferred embodiment of the method according to the invention, the added SPS-ase preparation is producible on the basis of Aspergillus aculeatus CBS 101.43. In this manner, an optimal ratio between cellulases, hemicellulases, pectinases and SPS-ase is obtained in regard to maximum decomposition.
In the method according to the invention, it is preferred that the treatment temperature is the range of from 10 C. to 650C., advantageously from 1 50C. to 300C. or from 450C. to 550C. In the advantageous lower temperature range, the reaction rate is relatively low but, as compensation, the taste of the degredation product of the predejuiced mash is excellent. In the advantageous higher temperature range, the reaction rate is relatively high, whereas the taste of the degradation product of the predejuiced mash may be somewhat impared; as the degredation product of the predejuiced mash is only a small fraction of the primaryjuice, this possible impairment is normally of no practical significance. The intermediate temperature range is less preferred due to risk of microbial contamination.
In the method according to the invention, it is advantageous that the treatment time is in the range of from 10 minutes to 1 5 hours, preferably from 30 minutes to 3 hours. In the lower end of the time interval, the decomposition of the predejuiced mash is relatively low but, as a compensation, the throughput through the plant is relatively high. In the higher end of the time interval, the decomposition of the predejuiced mash is relatively high, whereas the throughput through the plant is relatively low.
In a preferred embodiment of the method according to the invention, the pH during treatment is the natural pH and deionized water is used as the aqueous medium. In this manner, no interference with the composition of the natural mineral salts is generated. In another preferred embodiment of the method according to the invention, the extraction liquid from a previous pressing of mash is used as the aqueous medium. In this manner, the cost of final concentration of the liquid extract from the predejuiced mash can be reduced.
The present invention is suited, for example, for use with predejuiced mash from apples, pears, black or red currants, peaches, apricots, berries, grapes, citrus fruits, tropical fruits, carrots, potatoes, celery, paprica, peas, tomatoes, beans, cabbage, or onions.
Usually, the dry weight of the pomace is in the general range of from 10 to 50% of the dry weight of the predejuiced mash used as a starting material. Thus, pomace is the fruit or vegetable residue, from which practically no more juice can normally be obtained.
By means of the present invention, an increase of the Brix yield in the final juice can be obtained by solubilization of polysaccharides other than pectins, due to the SPS-ase activity.
As appears from the following Examples, the present invention opens up the possibility of using a low enzyme dosage compared with conventional enzymes on an equal MOU-basis,
In the method described in US Patent Specification No. 4,275,648, the pomace resulting from the enzymatic treatment of the predejuiced mash is separated from the supernatant by means of centrifugal or gravitational forces. However, such devices are no part of normal plants for production of apple juice.
According to the present invention, no such separation devices are needed, because the same press, which was used in relation to the formation of the predejuiced mash used as the starting material in the method according to the present invention, can be also used for the separation of the pomace from the supernatant. Thus, the present invention provides the further technical advantage in comparison to the
US Patent Specification No. 4,275,648 that the press can be used for the above mentioned dual purpose, whereby investment costs in the juice production plant can be kept to a minimum.
The viscosity decrease rate with conventional enzymes and with an SPS-ase preparation according to the invention is compared in the following series of tests. In these tests, the Pectinex (prior art pectinase), other prior art enzymes and the SPS-ase preparation are used in corresponding concentrations, that is concentrations which generate the same pectinase activity in MOU units/kg of predejuiced mash, whereby the MOU activity is measured according to the "Determination of the
Pectinase Units on Apple Juice (MOU)" of 12.6.1981, available from Schweizerische Ferment AG,
Vogesenstrasse 132, Basle, Switzerland.
Predejuiced apple mash which had been produced in the following way was used as a substrate:
Apples were coarsely milled with a Bucher Central mill (4 mm). The apple mash was pressed until 75% of juice (weight/weight) was obtained. The resulting predejuiced apple mash was suspended in twice the amount of water and then milled on a Fryma mill with a coround stone outfit and a fissure of 0.5 mm.
Enzyme reactions were carried out at 500C for 3 hours in the Contraves Epprecht Rheomat 1 5.
During stirring, continuous viscosity measurements were carried out and the viscosity expressed as a percentage of the original viscosity was determined (speed setting 15). Table 1 and Figure 1 show a comparison between the effect of Pectinex 3X (2550 MOU/g, Celluclast 1.5 L, the combination of
Pectinex 3X and Cellulclast 1.5 L and an SPS-ase preparation. The SPS-ase preparation used in these tests correspond to the SPS-ase preparation described in Example 1 of UK Patent Application No.
8236309, without base treatment and with the following enzyme activities.
SPSU/g = 40 SRU/g = 205
PGE/g = 9560
HUT at pH 3,2/9 = 3200
VHCU/g = 256,000
The results appear from the following Table 1 and Figure of the accompanying drawing.
TABLE 1: Viscosity decrease of suspension of predejuiced apple mash in percent (Comparison of enzyme on equal MOU basis; Epprecht Rheomat 1 5 speed setting 15)
Pectinex 3X + SPS-ase Time Blank Pectinex 3X Celluclast 1.5 L Celluclast 1.5 L Preparation (min (O) (1) (2) (3) (4) O 0 0 0 0 0 0 2,5 5,0 6,0 8,0 27,0 20 3,5 7,5 10,0 13,5 37,0 30 4,0 10,0 13,0 17,0 42,0 40 4,5 11,5 15,5 19,0 46,0 50 5,0 13,0 16,5 21,0 48,0 60 6,0 14,5 18,0 22,0 49,5 70 6,5 16,0 13,0 23,0 51,0 80 7,0 17,0 20,0 24,5 52,0 90 7,5 18,0 21,0 25,0 53,0 100 8,0 19,0 ( 21,5 26.0 54,0 110 9,0 20,0 22,0 26,5 54,5 120 9,5 21,0 22,0 27,0 55,0 130 9,0 22,0 22,5 28,0 55,5 140 9,0 23,0 23,0 28,5 56,0 150 9,5 23,5 23,0 29,0 56,0 160 10,0 24,0 23,0 29,0 56,0 170 10,0 24,5 23,5 29,5 56,5 180 10,5 25,0 23,5 30,0 56,5 Appendix to Table 1
(0): blank
(1): 30 g of Pectinex 3X per 100 kg of predejuiced mash
(2): 60 g of Celluclast 1.5 L per 100 kg of predejuiced mash
(3): 30 g of Pectinex 3X and 60 g of Celluclast 1.5 L per 100 kg of predejuiced mash
(4): 77.4 g of SPS-ase preparation per 100 kg of predejuiced mash
Pectinex 3X : 2,550 MOU/g
SPS-ase preparation :988 MOU/g
The following Examples further illustrate the present invention.
EXAMPLE 1
Treatment of predejuiced apple mash originating from stored apples (Jonathon and Boskop:
Apples were milled with a Bucher Central mill (4 mm) and the mash pressed after a mass treatment with Pectinex (20 g Pectinex 1X per 100 kg apples, one hour, room temperature) with a Bucher horizontal press until 78% of juice was obtained.
0.667 kg of the resulting apple mash was suspended in 1,333 kg of water, heated to 500C. The above indicated SPS-ase preparation was added (10 g per 100 kg of predejuiced mash) during stirring.
After combined stirring for 2 hours, the mash was pressed with a Hafico HP5M press. 1 510 kg of "juice with 5.5 Brix was obtained.
EXAMPLE 2
Industrial treatment of predejuiced apple mash.
To 6000 kg of predejuiced apple mash, which was received from a conventional processing fruit juice plant (Bucher Central mill: 6 mm; mash treatment: 10 g Pectinex 1X per 100 kg of apples, Bucher
HP 5000 press) 12,000 1 of hot water (condensate from the concentrator) was added and a mixing temperature of 550C was achieved. Then, 1.2 kg of the above indicated SPS-ase preparation was added. After two hours of slight stirring, the mass was pressed with a Bucher HP 5000 press, similar to a press used for processing normal apple mashes. The weight of the pomace was 3700 kg, and 14,3001 juice with 4.50Brix was obtained.
The following Examples 3 to 12 were carried out generally as Example 2, but with the parameters which appear from the following Table.
Equipment for produc tion of % of PDM*) Dosage of PDM*) in relation SPS-ase Enzymatic *)PDM = to weight Quantity Quantity Temperature prepara- treatment Stirring Quantity Quantity Juice Example Predejuiced of raw of PDM*), of water, of viscous tion, g/t time time, Separation of pomace, of juice, concentration, mash material kg kg mass, C PDM* minutes minutes equipment kg kg Brix horizontal horizontal 3 press (Bucher 75 6120 14 000 50 200 240 0 press (Bucher 3280 16 840 4,4 HP 5000) HP 5000) horizontal horizontal 4 press (Bucher 70 6000 4000 27 200 65 65 press (Bucher 3400 6600 5,4 HP 5000) HP 5000) horizontal horizontal 5 press (Bucher 83,3 12 280 25 000 45 200 180 180 press (Bucher 3680 33 600 4,5 HP 5000) HP 5000) horizontal 6 press (Bucher 75 1695 2800 36 300 120 120 decanter 1280 3215 4,6 HP 5000) (Westfalla) horizontal 7 press (Bucher 75 1890 3500 40 200 120 10 decanter 1468 3922 4,9 HP 5000) (Westfalla) belt press belt press 8 (Ensink) 68 31,9 61 50 400 90 90 (Ensink) 13,8 79,1 4,7 belt press belt press 9 (Willmes 68,3 990 1800 58 400 90 90 (Bellmer 390 2400 4,0 Continupak) angle press) belt press belt press 10 (Willmes 69 1500 2000 56 400 90 90 (Wilimes 1150 2350 4,5 Continupak) Continupak) belt press horizontal 11 (Bini 68 4500 1500 40 100 90 0 press (Bucher 1480 7020 6,3 HP 5000) horizontal 12 belt press 50 5000 1000 20 100 90 90 press (Bucher 1200 4800 8,8 (Bini) HP 5000)
In the foregoing, the words "Celluclast", "Pectinex", "Hafico", "Bucher", "Fryma" and "Contraves Epprecht" art Trade Marks.
Claims (13)
1. A method of enzymatic treatment of predejuiced mash originating from fruit(s) or vegetable(s), which method comprises addition of an aqueous medium to the predejuiced mash in order to form a viscous mass, and addition of an enzyme preparation comprising cellulase(s), hemicellulase(s) and pectinase(s) to the viscous mass, wherein the enzyme preparation is a SPS-ase preparation as described and/or claimed in UK Patent Application No. 8236309.
2. A method according to Claim 1, wherein the SPS-ase preparation is added in an amount corresponding to a MOU activity of from 10 to 2000 MOU units per kg of predejuiced mash.
3. A method according to Claim 1 or 2, wherein the added SPS-ase preparation is producible on the basis of Asp. aculeatus CBS 101.43.
4. A method according to Claim 1, 2 or 3, wherein the treatment temperature is in the range of from 1 OOC. ot 650C.
5. A method according to Claim 4, wherein the treatment temperature is in the range of from 1 5 to 300C.
6. A method according to Claim 4, wherein the treatment temperature is in the range of from 45 to 550C.
7. A method according to any one of Claims 1 to 6, wherein the treatment time is in the range of from 10 minutes to 1 5 hours.
8. A method according to Claim 7, wherein the treatment time is in the range of from 30 minutes to 3 hours.
9. A method according to any of Claims 1 to 8, wherein the pH during treatment is the natural pH and deionized water is used as the aqueous medium.
1 0. A method according to any one of Claims 1 to 8, wherein extraction liquid from a previous pressing of mash is used as the aqueous medium.
11. A method according to any one of Claims 1 to 1 0, wherein the fruit(s) or vegetable(s) is/are apples, pears, black or red currants, peaches, apricots, berries, grapes, citrus fruits, tropical fruits, carrots, potatoes, celery, paprica, peas, tomatoes, beans, cabbage or onions.
12. Fruit and/or vegetable juice produced using a method in accordance with any one of the preceding claims.
13. Any novel feature or combination of features described herein.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DK1679/83A DK167983D0 (en) | 1983-04-18 | 1983-04-18 | PROCEDURE FOR ENZYMATIC TREATMENT OF PRESS REMAINS DERIVATIVE FROM FRUITS OR VEGETABLES |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| GB8409976D0 GB8409976D0 (en) | 1984-05-31 |
| GB2139471A true GB2139471A (en) | 1984-11-14 |
| GB2139471B GB2139471B (en) | 1987-01-14 |
Family
ID=8107144
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB08409976A Expired GB2139471B (en) | 1983-04-18 | 1984-04-17 | Method of enzymatic treatment of predejuiced mash |
Country Status (13)
| Country | Link |
|---|---|
| AR (1) | AR240632A1 (en) |
| AT (1) | AT397189B (en) |
| AU (1) | AU567928B2 (en) |
| CA (1) | CA1239829A (en) |
| CH (1) | CH664874A5 (en) |
| DE (1) | DE3414555C2 (en) |
| DK (1) | DK167983D0 (en) |
| ES (1) | ES531687A0 (en) |
| FR (1) | FR2544178B1 (en) |
| GB (1) | GB2139471B (en) |
| IT (1) | IT1209526B (en) |
| NZ (1) | NZ207875A (en) |
| ZA (1) | ZA842817B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1988002223A1 (en) * | 1986-09-29 | 1988-04-07 | Bucher-Guyer Ag Maschinenfabrik | Method for processing fruit and vegetables, especially in order to obtain juices |
| WO1995004134A1 (en) * | 1993-08-02 | 1995-02-09 | Genencor International, Inc. | Method of reducing complex carbohydrates in fermentation products |
| GB2304024A (en) * | 1995-08-04 | 1997-03-12 | Unilever Plc | Tomato sauce for pasta |
| US5738887A (en) * | 1993-08-17 | 1998-04-14 | Wu; Wencai | Process of preparing fruit/vegetable juice and protein emulsion with multi-enzyme system |
| EP1591019A1 (en) * | 2000-04-14 | 2005-11-02 | Novozymes Inc. | Pectinase treatment of potato products |
| WO2006096884A3 (en) * | 2005-03-09 | 2007-04-05 | Cargill Inc | Process for obtaining pectin |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2032701B1 (en) * | 1990-08-30 | 1993-12-16 | Indulerida S A | PROCEDURE FOR THE PRODUCTION OF PEACH OR NECTARINE CONCENTRATE / CLARIFICATION. |
| RU2165186C1 (en) * | 1999-08-17 | 2001-04-20 | Кубанский государственный технологический университет | Method for preparing raw vegetable materials to juice extraction |
| RU2167572C2 (en) * | 1999-08-17 | 2001-05-27 | Кубанский государственный технологический университет | Method of preparing vegetable raw material for juice extraction |
| RU2167570C2 (en) * | 1999-08-17 | 2001-05-27 | Кубанский государственный технологический университет | Method of preparing vegetable raw material for juice extraction |
| RU2167571C2 (en) * | 1999-08-17 | 2001-05-27 | Кубанский государственный технологический университет | Method of preparing vegetable raw material for juice extraction |
| RU2165191C1 (en) * | 1999-08-17 | 2001-04-20 | Кубанский государственный технологический университет | Method for preparing raw vegetable materials to juice extraction |
| RU2165185C1 (en) * | 1999-08-17 | 2001-04-20 | Кубанский государственный технологический университет | Method for preparing vegetable raw materials to juice extraction |
| RU2165195C1 (en) * | 1999-08-17 | 2001-04-20 | Кубанский государственный технологический университет | Method for preparing raw vegetable materials to juice extraction |
| RU2165187C1 (en) * | 1999-08-17 | 2001-04-20 | Кубанский государственный технологический университет | Method for preparing vegetable raw materials to juice extraction |
| HUE043682T2 (en) | 2016-06-16 | 2019-09-30 | Eckes Granini Group Gmbh | Process for producing a juice drink |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2115820A (en) * | 1981-12-22 | 1983-09-14 | Novo Industri As | Improvement in and relating to an enzyme for decomposition of a high molecular carbohydrate, the isolated high molecular carbohydrate, a method for selection of a microorganism producing such enzyme and a method for production of such enzyme |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1276989B (en) * | 1962-02-17 | 1968-09-05 | Roehm & Haas Gmbh | Process for the production of cloudy citrus juices using pectin-degrading enzymes |
| FR1347565A (en) * | 1963-02-18 | 1963-12-27 | Process for treating fruit and vegetables or fruit and vegetable pulps and in particular apples and products conforming to those obtained by the present process or the like, as well as the installations for carrying out said process | |
| US3632346A (en) * | 1968-04-30 | 1972-01-04 | Rohm & Haas | Process for rendering innocuous flatulence-producing saccharides |
| DE1805808C3 (en) * | 1968-10-29 | 1979-06-21 | Roehm Gmbh, 6100 Darmstadt | Macerating fruit or vegetable pulp |
| DE2038544C3 (en) * | 1970-08-03 | 1979-08-30 | Maizena Gmbh, 2000 Hamburg | Process for the production of fruit and vegetable juices by full enzymatic liquefaction |
| AU522196B2 (en) * | 1978-02-08 | 1982-05-20 | Toyo Siekan Kaisha Ltd. | Enzymatic production of fruit juice |
| JPS54163848A (en) * | 1978-06-14 | 1979-12-26 | Toyo Seikan Kaisha Ltd | Juice making method |
| NL7908722A (en) * | 1979-12-03 | 1981-07-01 | Naarden International Nv | PROCESS FOR PREPARING CITRUS JUICE CONTAINING BEVERAGES WITH IMPROVED CLOUD STABILITY. |
-
1983
- 1983-04-18 DK DK1679/83A patent/DK167983D0/en not_active IP Right Cessation
-
1984
- 1984-04-12 AU AU26773/84A patent/AU567928B2/en not_active Ceased
- 1984-04-17 ES ES531687A patent/ES531687A0/en active Granted
- 1984-04-17 ZA ZA842817A patent/ZA842817B/en unknown
- 1984-04-17 FR FR848406069A patent/FR2544178B1/en not_active Expired - Lifetime
- 1984-04-17 IT IT8420574A patent/IT1209526B/en active
- 1984-04-17 AT AT0128184A patent/AT397189B/en not_active IP Right Cessation
- 1984-04-17 CA CA000452244A patent/CA1239829A/en not_active Expired
- 1984-04-17 CH CH1928/84A patent/CH664874A5/en not_active IP Right Cessation
- 1984-04-17 AR AR29633184A patent/AR240632A1/en active
- 1984-04-17 GB GB08409976A patent/GB2139471B/en not_active Expired
- 1984-04-17 NZ NZ207875A patent/NZ207875A/en unknown
- 1984-04-17 DE DE3414555A patent/DE3414555C2/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2115820A (en) * | 1981-12-22 | 1983-09-14 | Novo Industri As | Improvement in and relating to an enzyme for decomposition of a high molecular carbohydrate, the isolated high molecular carbohydrate, a method for selection of a microorganism producing such enzyme and a method for production of such enzyme |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1988002223A1 (en) * | 1986-09-29 | 1988-04-07 | Bucher-Guyer Ag Maschinenfabrik | Method for processing fruit and vegetables, especially in order to obtain juices |
| WO1995004134A1 (en) * | 1993-08-02 | 1995-02-09 | Genencor International, Inc. | Method of reducing complex carbohydrates in fermentation products |
| US5738887A (en) * | 1993-08-17 | 1998-04-14 | Wu; Wencai | Process of preparing fruit/vegetable juice and protein emulsion with multi-enzyme system |
| GB2304024A (en) * | 1995-08-04 | 1997-03-12 | Unilever Plc | Tomato sauce for pasta |
| EP1591019A1 (en) * | 2000-04-14 | 2005-11-02 | Novozymes Inc. | Pectinase treatment of potato products |
| WO2006096884A3 (en) * | 2005-03-09 | 2007-04-05 | Cargill Inc | Process for obtaining pectin |
Also Published As
| Publication number | Publication date |
|---|---|
| DK167983D0 (en) | 1983-04-18 |
| ZA842817B (en) | 1985-01-30 |
| AU2677384A (en) | 1984-10-25 |
| DE3414555A1 (en) | 1984-10-18 |
| ATA128184A (en) | 1993-07-15 |
| CH664874A5 (en) | 1988-04-15 |
| ES8505237A1 (en) | 1985-05-16 |
| DE3414555C2 (en) | 1995-07-27 |
| IT8420574A0 (en) | 1984-04-17 |
| IT1209526B (en) | 1989-08-30 |
| CA1239829A (en) | 1988-08-02 |
| NZ207875A (en) | 1988-02-29 |
| FR2544178B1 (en) | 1990-01-12 |
| AU567928B2 (en) | 1987-12-10 |
| AT397189B (en) | 1994-02-25 |
| GB8409976D0 (en) | 1984-05-31 |
| ES531687A0 (en) | 1985-05-16 |
| GB2139471B (en) | 1987-01-14 |
| FR2544178A1 (en) | 1984-10-19 |
| AR240632A1 (en) | 1990-07-31 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| GB2139471A (en) | Method of enzymatic treatment of predejuiced mash | |
| VÍQUEZ et al. | A study of the production of clarified banana juice using pectinolytic enzymes | |
| Arsad et al. | Effects of enzymatic treatment on physicochemical properties of sugar palm fruit juice | |
| CN101904524A (en) | A kind of pure natural banana whole fruit juice and production method thereof | |
| WO1996011588A1 (en) | Process for the preparation of a food product | |
| Madhav et al. | Quality upgradation of jellies prepared using pectin extracted from fruit wastes | |
| US4483875A (en) | Enzymatic treatment of pomace | |
| KR101265984B1 (en) | Pear paste using by-product sludge from pear processing and manufacturing process thereof | |
| US20160219918A1 (en) | Processed citrus fruit raw juice or the concentrate thereof, their preparation method and products comprising the same | |
| US3031307A (en) | Puree and method of making same | |
| KR101030693B1 (en) | Preparation method of the stalk leaf extract and beverage using the extract | |
| WO2004084652A1 (en) | Method of producing vegetable puree | |
| JP2004173559A (en) | Viscous processed guava processed food, method for producing the same, and method for using the same | |
| RU2573781C1 (en) | Method to produce juice from ashberry using complex ferment preparation | |
| CN109588586A (en) | A kind of blueberry flavor drink preparation method | |
| Shwe et al. | Effect of amylolytic enzyme treatment on banana juice preparation, yield and clarification: A preliminary approach | |
| JP2000228962A (en) | Production of vegetable juice | |
| JP5851260B2 (en) | Method for producing acid-free juice and fluidizing agent | |
| JP2021185755A (en) | A vegetable juice-containing alcoholic beverage that suppresses the altered bitterness derived from vegetable juice when combined with vegetable juice and alcohol. | |
| RU2398404C1 (en) | Precooked fruit mass production method | |
| JP2021122250A (en) | Method for producing sweet potato squeezed liquid and method for producing sweet potato juice | |
| JP2890320B2 (en) | Vegetable juice production method | |
| Abdik | Optimization Prickly Pear Juice Concentration Clarification for Better Retention of Potassium and Magnesium Properties | |
| WO2002078465A1 (en) | Process for preparing puree without syneresis by pectinase treatment | |
| Kim et al. | Note. Hydrolysis of onion and kinetics of non-enzymatic browning of its hydrolysate |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PCNP | Patent ceased through non-payment of renewal fee |
Effective date: 20010417 |