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US 2020/0383360 A1Published application
Method for recovering pomace
AssigneeTropicana Products, Inc.
InventorsJin-E Shin, Raymond Spicochi, Eduardo Patazca, Jeffrey Mathews
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Abstract
A method of recovering pomace produced during the processing of whole fruits and vegetables is described. The method includes optionally enzymatically treating a cold mash during a blanching step to form a hot mash which is finished and then pasteurized and cooled to a temperature no greater than about 2° C. Thereafter, the pasteurized and cooled product is separated into juice and pomace, which has a temperature no greater than about 13° C. and which can be packaged for use.
Claims3
A method for producing a stable pomace product comprising:
- milling a fruit product to create a cold mash;
- optionally enzymatically treating the cold mash while blanching to form a hot mash;
- pasteurizing the hot mash;
- cooling the pasteurized hot mash to a temperature no greater than 5° C.;
- thereafter, separating pomace from juice;
- wherein the pomace has a temperature no greater than about 13° C., a moisture content from about 75% to about 85%,
3 more elements
Dependencies are inferred from the claim text.