US 4,643,902 A · Method of producing sterile and concentrated juices with improved flavor and reduced acid

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.

Claims43

Dependent claims

A method of preparing a food juice suitable for storage comprising:

(a) providing from a juice-bearing fruit or vegetable a juice suitable for ultrafiltration;
(b) permeating said juice through an ultrafiltration (UF) stage which preferentially passes a UF permeate containing flavor and aroma components while retaining spoilage microorganisms in a UF retentate;
(c) treating said UF retentate to inactivate a sufficient number of spoilage microorganisms to inhibit spoilage of the juice under storage conditions;
and
(d) recombining said treated UF retentate with said UF permeate containing flavor and aroma components.

2 more elements

A method of preparing a food juice suitable for storage comprising:

(a) providing from a juice-bearing fruit or vegetable a juice suitable for ultrafiltration;
(b) permeating said juice through an ultrafiltration stage which preferentially passes a UF permeate containing flavor and aroma compounds while retaining spoilage microorganisms and deterioration causing enzymes in a UF retentate;
(c) concentrating said UF permeate containing flavor and aroma components in a reverse osmosis stage to preferentially retain said flavor and aroma components in a RO retentate while passing a RO permeate;
(d) heating said UF retentate to a sufficient temperature for a sufficient period of time to inactivate a sufficient number of spoilage microorganisms and deterioration causing enzymes to inhibit spoilage and deterioration under storage conditions;
(e) reducing the acid content of at least a portion of said RO retentate by contacting said RO retentate with an anion exchange resin in a deacidification stage;
(f) recycling at least a portion of said RO permeate through said ultrafiltration stage;
and
(g) recombining at least a portion of said RO permeate with said heated UF retentate, said RO retentate, and said reduced-acid RO retentate.

5 more elements

Dependencies are inferred from the claim text.

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

Life of this patent

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

Life of this patent

Abstract

Claims43