WO2001062097A1 - Desiccation and caramelizing of citrus pulp - Google Patents

Desiccation and caramelizing of citrus pulp Download PDF

Info

Publication number
WO2001062097A1
WO2001062097A1 PCT/GR2001/000011 GR0100011W WO0162097A1 WO 2001062097 A1 WO2001062097 A1 WO 2001062097A1 GR 0100011 W GR0100011 W GR 0100011W WO 0162097 A1 WO0162097 A1 WO 0162097A1
Authority
WO
WIPO (PCT)
Prior art keywords
desiccation
citrus
blending
citrus pulp
pulp
Prior art date
Application number
PCT/GR2001/000011
Other languages
French (fr)
Inventor
Ilias Tsamourgelis
Original Assignee
Ilias Tsamourgelis
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 Ilias Tsamourgelis filed Critical Ilias Tsamourgelis
Priority to AU33983/01A priority Critical patent/AU3398301A/en
Publication of WO2001062097A1 publication Critical patent/WO2001062097A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/04—Extraction of juices
    • A23L2/06—Extraction of juices from citrus fruits
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A23L2/39—Dry compositions

Definitions

  • the Invention refers to desiccation and caramelizing of citrus pulp, per kind or as a mixture (oranges, lemons, mandarins etc) , which is of a great food value, after the ethereal oils have been removed from their peal.
  • citrus juicing takes place firstly by removing the ethereal oils from the peal and secondly by compressing the rest. Peels are removed too, while the remaining mixture is blended until it becomes a pulpy mass. Then in order to get the juice, centrifugal force is applied to the pulp resulting to the separation of any solid substances, but also to the rejection and loss of a group of vitamins and fibbers as well.
  • pulp is only the ethereal oils and the coloring substances of the fruit surface that are removed while the created by mixing pulp includes the albedo- the white part of the peel, under it's exterior colored surface. Then pulp is heated, using the proper equipment, until water becomes steam and evaporates through a spraying device, leaving the rest of the dried solid substances to be gathered for packing and storing or caramelization.
  • the advantage of the invention is that the citrus is offered in the form of powder, with all its valuable nourishing ingredients and with the addition of water we reobtain juice.
  • the life expectancy of the new product is considerably longer compared to the fresh fruit, takes less place when stored, can be handled and transported easier, which means reduction of costs for storing, conservation and transportation. It also has extended use in cooking and pastry, can be offered as a drink and also can be used in the pharmaceutical industry.
  • the citrus pulp is forced by a pump through a stainless pipe of 20 mm of cross-section and 30 m long.
  • This pipe is spiral shaped, has a length of 2 m in total and actually crosses a steel tank containing steam.
  • the two ends of the pipe end at the two sides of the tank
  • the controlled supplying of the pipe line with the correct amount of pulp together with the balanced temperature secures that there is sufficient time for the water contained in it to become steam.
  • both the steam and the solid substances sugar, cellulose, mineral salts, fat, proteins, vitamins etc are shot through the nozzle where they are naturally separated, the solid substances being gathered for packing or sent to a double wall sided bucket to be heated furthermore. Revolving axis with blades blend the mixture in these buckets until the mixture becomes a caramel mass.
  • This caramel of citrus can be formed, wrapped and packed according to classic process and equipment for similar products.

Abstract

The invention refers to desiccation and caramelization of citrus pulp of the same kind or as a mixture (oranges, lemons, mandarins, etc) which is food of high nutrition value, after ethereal oils have been removed. The citrus pulp is the result of compression and blending of the citrus. Desiccation in form of powder is achieved by high temperature to the point of evaporation of water from the pulp while the mixture is later sprayed and naturally separated to steam and solid substances. Caramelization is achieved by blending the dried citrus pulp in heated buckets.

Description

DESICCATION AND CARAMELIZING OF CITRUS PULP
The Invention refers to desiccation and caramelizing of citrus pulp, per kind or as a mixture (oranges, lemons, mandarins etc) , which is of a great food value, after the ethereal oils have been removed from their peal.
Till now, citrus juicing takes place firstly by removing the ethereal oils from the peal and secondly by compressing the rest. Peels are removed too, while the remaining mixture is blended until it becomes a pulpy mass. Then in order to get the juice, centrifugal force is applied to the pulp resulting to the separation of any solid substances, but also to the rejection and loss of a group of vitamins and fibbers as well.
According to the invention it is only the ethereal oils and the coloring substances of the fruit surface that are removed while the created by mixing pulp includes the albedo- the white part of the peel, under it's exterior colored surface. Then pulp is heated, using the proper equipment, until water becomes steam and evaporates through a spraying device, leaving the rest of the dried solid substances to be gathered for packing and storing or caramelization.
The advantage of the invention is that the citrus is offered in the form of powder, with all its valuable nourishing ingredients and with the addition of water we reobtain juice. The life expectancy of the new product is considerably longer compared to the fresh fruit, takes less place when stored, can be handled and transported easier, which means reduction of costs for storing, conservation and transportation. It also has extended use in cooking and pastry, can be offered as a drink and also can be used in the pharmaceutical industry.
An application of the invention is described below
The citrus pulp is forced by a pump through a stainless pipe of 20 mm of cross-section and 30 m long.. This pipe is spiral shaped, has a length of 2 m in total and actually crosses a steel tank containing steam. The two ends of the pipe end at the two sides of the tank Between the pump and the pipe there is an one-way valve and at the exit a nozzle with a 6 mm cross-section and a shooting angle of 45° The controlled supplying of the pipe line with the correct amount of pulp together with the balanced temperature, secures that there is sufficient time for the water contained in it to become steam. Then both the steam and the solid substances sugar, cellulose, mineral salts, fat, proteins, vitamins etc are shot through the nozzle where they are naturally separated, the solid substances being gathered for packing or sent to a double wall sided bucket to be heated furthermore. Revolving axis with blades blend the mixture in these buckets until the mixture becomes a caramel mass. This caramel of citrus can be formed, wrapped and packed according to classic process and equipment for similar products.

Claims

1. Desiccation of the high value nutrition citrus pulp of the same kind or mixtures (oranges, lemons, mandarins etc) achieved by compressing and blending of the whole fruit, after the removal of ethereal oils from the peal of them, heated in proper heater to the point water evaporates, spraying and natural separation of steam and solid substances in the form of powder, caramelizing then the solid substances by heating and blending in proper buckets
2. Desiccation of citrus pulp and caramelization of it according to the claim 1 by compression and blending the citrus, the ethereal oils and the external colored peal having both latter been removed first 3. Desiccation of citrus pulp and caramelization of it according to the claim 1 by compression and blending of the citrus, which has been completely peeled first.
PCT/GR2001/000011 2000-02-23 2001-02-19 Desiccation and caramelizing of citrus pulp WO2001062097A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU33983/01A AU3398301A (en) 2000-02-23 2001-02-19 Desiccation and caramelizing of citrus pulp

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GR20000100055 2000-02-23
GR20000100055A GR20000100055A (en) 2000-02-23 2000-02-23 Drying and caramelization of citrus fruit pulp

Publications (1)

Publication Number Publication Date
WO2001062097A1 true WO2001062097A1 (en) 2001-08-30

Family

ID=10944200

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/GR2001/000011 WO2001062097A1 (en) 2000-02-23 2001-02-19 Desiccation and caramelizing of citrus pulp

Country Status (3)

Country Link
AU (1) AU3398301A (en)
GR (1) GR20000100055A (en)
WO (1) WO2001062097A1 (en)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2077976A1 (en) * 1970-02-27 1971-11-05 Irab Water soluble powdered vegetable pro-ducts
US4477481A (en) * 1982-06-24 1984-10-16 General Foods Corporation Method for producing dried citrus pulp
US4950491A (en) * 1989-08-09 1990-08-21 Elemer Varga Process for preparing powdered fruit

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2077976A1 (en) * 1970-02-27 1971-11-05 Irab Water soluble powdered vegetable pro-ducts
US4477481A (en) * 1982-06-24 1984-10-16 General Foods Corporation Method for producing dried citrus pulp
US4950491A (en) * 1989-08-09 1990-08-21 Elemer Varga Process for preparing powdered fruit

Also Published As

Publication number Publication date
GR20000100055A (en) 2001-10-31
AU3398301A (en) 2001-09-03

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