U.S. patent application number 11/397296 was filed with the patent office on 2006-08-10 for process for producing sugars and acids-rich juice and phytochemical-rich juice.
This patent application is currently assigned to Ocean Spray Cranberries, Inc., a Massachusetts corporation. Invention is credited to Harold L. Mantius, Lawrence Rose.
Application Number | 20060177560 11/397296 |
Document ID | / |
Family ID | 25399388 |
Filed Date | 2006-08-10 |
United States Patent
Application |
20060177560 |
Kind Code |
A1 |
Mantius; Harold L. ; et
al. |
August 10, 2006 |
Process for producing sugars and acids-rich juice and
phytochemical-rich juice
Abstract
A method is described for processing fruit or vegetables, e.g.,
cranberries, into two different juices. One of the two juices has a
relatively high level of phytochemicals and a relatively low level
of sugars and acids. The other of the two juices has a relatively
low level of phytochemicals and a relatively high level of sugars
and acids. The method of the invention entails providing three
juice streams. The first juice stream is passed through an
ultrafiltration apparatus or some other apparatus that is capable
of preferentially separating the relatively lower molecular weight
compounds, e.g., sugars and acids, from the relatively higher
molecular weight compounds, e.g., phytochemicals. This process
creates two juice fractions: a juice fraction that is relatively
enriched in sugars and acids and a juice fraction that is
relatively enriched in phytochemicals. The second juice stream is
combined with the juice fraction that is relatively enriched in
sugars and acids to create a juice that has a relatively high level
of sugars and acids and a relatively low level of phytochemicals.
The third juice stream is combined with the juice fraction that is
relatively enriched in phytochemicals to create a juice that has a
relatively high level of phytochemicals and a relatively low level
of sugars and acids.
Inventors: |
Mantius; Harold L.; (North
Kingstown, RI) ; Rose; Lawrence; (N. Dighton,
MA) |
Correspondence
Address: |
FISH & RICHARDSON PC
P.O. BOX 1022
MINNEAPOLIS
MN
55440-1022
US
|
Assignee: |
Ocean Spray Cranberries, Inc., a
Massachusetts corporation
|
Family ID: |
25399388 |
Appl. No.: |
11/397296 |
Filed: |
April 4, 2006 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
09892110 |
Jun 26, 2001 |
7022368 |
|
|
11397296 |
Apr 4, 2006 |
|
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Current U.S.
Class: |
426/599 |
Current CPC
Class: |
A23G 3/346 20130101;
A23G 2200/14 20130101; A23L 2/04 20130101; A23L 33/105 20160801;
A23G 3/346 20130101; A23G 2200/14 20130101 |
Class at
Publication: |
426/599 |
International
Class: |
A23L 2/00 20060101
A23L002/00 |
Claims
1. A method comprising: providing a fruit juice that is
substantially free of insoluble fruit solids, treating a first
portion of the fruit juice to preferentially separate the
relatively lower molecular weight sugars and acids from the
relatively higher molecular weight phytochemical compounds whereby
a relatively lower molecular weight sugars and acids-rich juice
fraction and a relatively higher molecular weight
phytochemical-rich juice fraction are produced, and combining the
relatively higher molecular weight phytochemical-rich juice
fraction with a second portion of the fruit juice to create a
phytochemical-rich fruit juice.
2-60. (canceled)
Description
BACKGROUND
[0001] Fruits and vegetables contain a wide variety of compounds
including sugars, acids, and phytochemical compounds. Depending on
the product desired, it can be beneficial to have a relatively high
level or a relatively low level of each of these compounds.
SUMMARY
[0002] A method is described for processing fruits or vegetables,
e.g., cranberries, into two different juices. One of the two juices
has a relatively high level of phytochemicals and a relatively low
level of sugars and acids. The other of the two juices has a
relatively low level of phytochemicals and a relatively high level
of sugars and acids. The method of the invention entails providing
three juice streams. The first juice stream is passed through an
ultrafiltration apparatus or some other apparatus that is capable
of preferentially separating the relatively lower molecular weight
compounds, including sugars and acids, from the relatively higher
molecular weight compounds, including phytochemicals. This process
creates two juice fractions: a juice fraction that is enriched in
sugars and acids ("a sugars and acids-rich juice fraction") and a
juice fraction that is enriched in phytochemicals ("a
phytochemical-rich juice fraction"). The second juice stream is
combined with the juice fraction that is enriched in sugars and
acids to create a juice that has a relatively high level of sugars
and acids and a relatively low level of phytochemicals. The third
juice stream is combined with the juice fraction that is enriched
in phytochemicals to create a juice that has a relatively high
level of phytochemicals and a relatively low level of sugars and
acids.
[0003] Fruit or vegetable juice that has a relatively high level of
phytochemicals and a relatively low level of sugars and acids can
be used for a variety of purposes. For example, because many
phytochemicals are believed to confer health benefits, juice that
has a relatively high level of phytochemicals and a relatively low
level of sugars and acids can be used in its pure form or combined
with other juices to provide a health benefit enriched juice or
blended juice product. In addition, juice that has a relatively
high level of phytochemicals and a relatively low level of sugars
and acids can be used in its pure form or combined with other
juices to provide a juice or blended juice product of reduced
caloric content. In addition, because such juices contain a
relatively high level of pigments they can be used to enhance the
color of blended juice products.
[0004] Fruit or vegetable juice that has a relatively low level of
phytochemical compounds and a relatively high level of sugars and
acids can also be used for a variety of purposes. For example,
because such juices generally contain a low level of pigments, they
can be used in product applications where reduced color is deemed
to be a desirable finished product attribute. In addition, because
phytochemicals often impart bitterness and astringency to the
sensorial character of a juice, a juice that has a relatively high
level of sugars and acids and a relatively low level of
phytochemicals can be used it its pure form or combined with other
juices to provide a juice or blended juice product which is
sweeter, less astringent, and less bitter.
[0005] The invention features a method comprising: providing a
fruit juice that is substantially free of insoluble fruit solids;
treating a first portion of the fruit juice to preferentially
separate the relatively lower molecular weight sugars and acids
from the relatively higher molecular weight phytochemical
compounds, whereby a relatively lower molecular weight sugars and
acids-rich juice fraction and a relatively higher molecular weight
phytochemical-rich juice fraction are produced; and combining the
relatively higher molecular weight phytochemical-rich juice
fraction with a second portion of the fruit juice to create a
phytochemical-rich fruit juice.
[0006] In various embodiments the method further comprises:
combining the relatively lower molecular weight sugars and
acids-rich juice fraction with a third portion of the fruit juice
to create a sugars and acids-rich fruit juice; concentrating the
phytochemical-rich fruit juice by removing a portion of the water
therein; and concentrating the sugars and acids-rich fruit juice by
removing a portion of the water therein. In one embodiment the
fruit juice is cranberry juice. In one embodiment the step of
treating a first portion of the fruit juice comprises
ultrafiltration.
[0007] In another aspect, the invention features a method
comprising: providing a fruit juice that is substantially free of
insoluble fruit solids; treating a first portion of the fruit juice
to preferentially separate the relatively lower molecular weight
sugars and acids from the relatively higher molecular weight
phytochemical compounds, whereby a relatively lower molecular
weight sugars and acids-rich juice fraction and a relatively higher
molecular weight phytochemical-rich juice fraction are produced;
and combining the relatively lower molecular weight sugars and
acids-rich fruit juice fraction with a second portion of the fruit
juice to create a sugars and acids-rich fruit juice.
[0008] In various embodiments the method further comprises:
combining the relatively higher molecular weight phytochemical-rich
juice fraction with a third portion of the fruit juice to create a
phytochemical-rich fruit juice; concentrating the
phytochemical-rich fruit juice by removing a portion of the water
therein; concentrating the sugars and acids-rich fruit juice by
removing a portion of the water therein. In one embodiment the
fruit juice is cranberry juice. In one embodiment the step of
treating a first portion of the fruit juice comprises
ultrafiltration.
[0009] Other aspects of the invention include: a sugars and
acids-rich fruit juice prepared by a method of the invention; a
phytochemical-rich fruit juice prepared by a method of the
invention; a blended juice product comprising a sugars and
acids-rich fruit juice prepared by a method of the invention; a
blended juice product comprising a phytochemical-rich fruit juice
prepared by a method of the invention; an oral hygiene product
(e.g., an oral rinse, a dentifrice, or a chewing gum) comprising a
phytochemical-rich fruit juice prepared by a method of the
invention; a sugars and acids-rich fruit juice powder prepared by
drying a sugars and acids-rich fruit juice prepared by a method of
the invention; a phytochemical-rich fruit juice powder prepared by
drying a phytochemical-rich fruit juice prepared by a method of the
invention; a topical antiseptic comprising a phytochemical-rich
fruit juice prepared by a method of the invention; a wound dressing
impregnated with a phytochemical-rich fruit juice prepared by a
method of the invention; a topical antiseptic comprising a
phytochemical-rich fruit juice powder prepared by a method of the
invention; a wound dressing impregnated with a phytochemical-rich
fruit powder prepared by a method of the invention; and a dietary
supplement (e.g., in the form of a tablet or a powder) comprising a
phytochemical-rich juice powder prepared by a method of the
invention.
[0010] The invention also features a method comprising: providing a
vegetable juice that is substantially free of insoluble vegetable
solids; treating a first portion of the vegetable juice to
preferentially separate the relatively lower molecular weight
sugars and acids from the relatively higher molecular weight
phytochemical compounds, whereby a relatively lower molecular
weight sugars and acids-rich juice fraction and a relatively higher
molecular weight phytochemical-rich juice fraction are produced;
and combining the relatively higher molecular weight
phytochemical-rich juice fraction with a second portion of the
vegetable juice to create a phytochemical-rich vegetable juice.
[0011] In various embodiments the method further comprises:
combining the relatively lower molecular weight sugars and
acids-rich juice fraction with a third portion of the vegetable
juice to create a sugars and acids-rich vegetable juice;
concentrating the phytochemical-rich vegetable juice by removing a
portion of the water therein; and concentrating the sugars and
acids-rich vegetable juice by removing a portion of the water
therein. In one embodiment the vegetable juice is carrot juice. In
one embodiment the step of treating a first portion of the
vegetable juice comprises ultrafiltration.
[0012] In yet another aspect, the invention features a method
comprising: providing a vegetable juice that is substantially free
of insoluble vegetable solids; treating a first portion of the
vegetable juice to preferentially separate the relatively lower
molecular weight sugars and acids from the relatively higher
molecular weight phytochemical compounds, whereby a relatively
lower molecular weight sugars and acids-rich juice fraction and a
relatively higher molecular weight phytochemical-rich juice
fraction are produced; and combining the relatively lower molecular
weight sugars and acids-rich juice fraction with a second portion
of the vegetable juice to create a sugars and acids-rich vegetable
juice.
[0013] In various embodiments the method further comprises:
combining the relatively higher molecular weight phytochemical-rich
juice fraction with a third portion of the vegetable juice to
create a phytochemical-rich vegetable juice; concentrating the
phytochemical-rich vegetable juice by removing a portion of the
water therein; concentrating the sugars and acids-rich vegetable
juice by removing a portion of the water therein. In one embodiment
the vegetable juice is carrot juice. In one embodiment the step of
treating a first portion of the vegetable juice comprises
ultrafiltration.
[0014] The details of one or more embodiments of the invention are
set forth in the accompanying drawings and the description below.
Other features, objects, and advantages of the invention will be
apparent from the description and drawings, and from the
claims.
DESCRIPTION OF DRAWING
[0015] The FIGURE is a flow chart depicting one embodiment of the
invention.
DETAILED DESCRIPTION
[0016] Referring to the FIGURE, a flow diagram is shown of a
process for preparing two different fruit or vegetable juices: one
that has a relatively high level of sugars and acids and a
relatively low level of phytochemicals and one that has a
relatively high level of phytochemicals and a relatively low level
of sugars and acids. The process can begin with any fruit or
vegetable feedstock, e.g., fruit of the genus Vaccinium. In the
embodiment of the FIGURE, fruit feedstock 15 from a fruit feedstock
supply 10 is conveyed to optional pulverization stage 20 where it
is pulverized (e.g., using a Urshel, Inc. Comitrol Processor Model
1700), sliced, diced, chopped, ground, or treated in some other
manner to reduce the fruit to a size suitable for efficient
depectinization. The pulverized material 25 is conveyed to a
depectinization stage 30 where it is treated with pectinase enzyme
35 provided by a pectinase enzyme supply 40 under sufficient
conditions of time and temperature (e.g., about 2 hours at
110.degree. F.-120.degree. F.) to enable effective depectinization
of the fruit mash and thereby to afford the potential for good
physical separation of the resulting solid and liquid phases. The
depectinized material 45 is next conveyed to an optional finishing
stage 50 where it is passed through a continuous screening device
(e.g., a Langsenkemp, Inc. continuous screening device with 0.033
inch openings) or otherwise treated to remove seeds, skins, twigs
and the like 55 which are passed to a seeds, skins, and twigs
collector 60. This finishing stage is optional, but is useful for
generating clean pomace. The finished material 65 passing through
the continuous screening device is next conveyed to a
centrifugation stage 70 where a centrifuge (e.g., Westphalia, Inc.
Model CA505) or other device, e.g., a press, is used to remove
insoluble solids as a fiber-rich pomace 75 which is conveyed to a
pomace collector 80. If finishing stage 50 is omitted, the seed,
skins, twigs and other material that would be collected at 60 are
instead passed to the pomace collector 80.
[0017] After centrifugation stage 70, a fruit juice 85 is passed to
a microfiltration stage 90 where it is microfiltered (e.g., using a
Koch Membrane Systems, Inc. skid with a Koch Membrane Systems, Inc.
model MFK617 membrane) or effectively processed using some other
separation technology to remove residual suspended insoluble solids
95 which are passed to an insoluble solids collector 100. The
permeate fraction is a polished fruit juice 105. The polished fruit
juice ideally contains no residual suspended solids.
[0018] The polished fruit juice 105 is passed to a ratio divert
mechanism 110 that divides the juice into three streams, 120, 130,
and 140. The weight fraction of each stream can be selected
according to user preference. For example, 20% of juice 105 can
pass to juice stream 120; 40% of juice 105 can pass to juice stream
130; and 40% of juice 105 can pass to juice stream 140.
[0019] Juice stream 130 passes to an ultrafiltration stage 150
where it is ultrafiltered (e.g., using a Koch Membrane Systems,
Inc. skid with an Osmonics, Inc. model GK 3840C-50D membrane
module). Alternatively, juice stream 130 is processed by some other
means that preferentially separates the relatively lower molecular
weight compounds, e.g., sugars and acids from the relatively higher
molecular weight compounds, e.g., phytochemicals. Thus,
ultrafiltration stage 150 produces a sugars and acids-rich permeate
fraction 160 and a phytochemical-rich retentate fraction 170. In
the case of cranberry juice, the permeate fraction thus preferably
contains such organic acids as malic acid, citric acid, and quinic
acid as well a sugars such as sucrose, dextrose, and fructose. The
ultrafiltration step or other separation step need not effect
completely efficient separation of the relatively lower molecular
weight compounds, e.g., sugars and acids from the relatively higher
molecular weight compounds, e.g., phytochemicals. For example, the
fraction preferentially containing the relatively lower molecular
weight compounds can contain at least 10%, at least 20%, at least
30%, at least 40%, at least 50%, at least 60%, at least 70%, at
least 80%, at least 90%, at least 95%, or at least 98% of one or
more of the relatively lower molecular weight compounds, e.g.,
fructose, sucrose, dextrose, malic acid, citric acid, or quinic
acid, present in the unfractionated juice. Similarly, the fraction
preferentially containing the relatively higher molecular weight
compounds can contain at least 10%, at least 20%, at least 30%, at
least 40%, at least 50%, at least 60%, at least 70%, at least 80%,
at least 90%, at least 95%, or at least 98% of one or more of the
relatively higher molecular weight compounds, e.g., a
phytochemical, present in the unfractionated juice. As long as the
phytochemical-rich retentate fraction and the sugars and acids-rich
permeate fraction are significantly different in the relative
proportion of their phytochemical and sugar and acid content, the
employed separation technique is deemed suitable. A suitable
ultrafiltration filter can have a molecular weight cutoff of about
300-500,000 Dalton, about 2,000-300,000 Dalton, about 2,000-100,000
Dalton, about 2,000 to 50,000 Dalton, about 2,000 to 10,000 Dalton,
about 2,000-5,000 Dalton, about 3,000 Dalton, about 3,250 Dalton,
about 3,500 Dalton, or about 3,750 Dalton on propylene glycol.
[0020] The sugars and acids-rich permeate fraction 160 passes to
blender 180 where it is combined with juice stream 120 to a create
a sugars and acids-rich fruit juice 190. The sugars and acids-rich
fruit juice 190 can optionally pass to concentrator 200 to create a
sugars and acids-rich fruit juice concentrate 210.
[0021] The phytochemical-rich retentate fraction 170 from
ultrafiltration stage 150 passes to blender 220 where it is
combined with juice stream 140 to create a phytochemical-rich fruit
juice 230. This phytochemical-rich fruit juice 230 can optionally
pass to concentrator 240 to create a phytochemical-rich fruit juice
concentrate 250.
[0022] The foregoing is a description of one embodiment of the
method of the invention.
[0023] Those skilled in the art will be able to modify the process.
For example, controlled atmosphere (e.g., N.sub.2 or CO.sub.2)
techniques can be used during the depectinization and heat
treatment stages to minimize the deleterious effects of oxidative
reactions.
[0024] In another modification enzymes in addition to or instead of
pectinase (e.g., enzymes which digest cellulose) can be used in the
depectinization stage.
[0025] Extracted fruit produced by water extraction, e.g.,
countercurrent extraction, as described in U.S. Pat. No. 5,320,861,
hereby incorporated by reference, or the presscake/pomace discharge
of conventional fruit processing techniques used in the production
of fruit juice can be used as the fruit feedstock. Moreover,
instead of using whole fruit as a feedstock, leaves and other
components of the fruit plant can be used. Alternatively, the fruit
plant components can be used as a feedstock in combination with
whole fruit.
[0026] A controlled heat treatment step can be included to increase
the yield of water soluble 30 compounds. For example, the
pectinase-treated mash can be passed to a controlled high
temperature heat treatment stage where it is heated to about
180.degree. F. to further release water soluble compounds (e.g.,
phenolics, proanthocyanidins, and anthocyanins) bound to the solid
phase (pulp, skin, and seeds). In general, the heat treatment is
greater than 140.degree. F. (e.g., at least 150.degree. F.,
160.degree. F., 170.degree. F., 180.degree. F., 190.degree. F.,
200.degree. F., 210.degree. F., or 212.degree. F.) and is carried
out for a longer duration than the high temperature-short time
(HTST) techniques that are characteristically used to deactivate
enzymes naturally present in the fruit. Thus, the heat treatment
preferably lasts for at least 1 minute, at least 2 minutes, at
least 3 minutes, at least 5 minutes or even at least 10-15 minutes
or even longer (e.g., at least 20 minutes, 30 minutes, or even 1
hour). The heat treatment can occur before or after
depectinization, and depectinization is itself optional. For
example, certain fruits, e.g., strawberries, may not need to be
depectinized to afford the potential for good physical separation
of the solid and liquid phases of the fruit mash resulting from
heat treatment. Suitable heat treatment procedures are described in
detail in U.S. Ser. No. 09/611,852 (filed Jul. 7, 2000) hereby
incorporated by reference.
[0027] Fruit juice produced by countercurrent extraction of
cranberries can be used in the methods of the invention as follows.
Countercurrently extracted fruit juice can be prepared as described
in U.S. Pat. Nos. 5,320,861 and 5,419,251, hereby incorporated by
reference. Briefly, frozen whole raw cranberries are provided to a
cleaning stage to remove debris such as twigs, leaves, etc. and
then conveyed to a sorting stage which sorts fruit to a selected
size. The size-selected fruit is then conveyed to a slicing stage
that slices the berries to expose the inner flesh of the fruit,
unprotected by the skin. The whole cranberries are preferably cut
to provide slices between 6 to 8 millimeters in width. The cleaned,
sized and sliced frozen cranberries are then defrosted using hot
water (e.g., at about 130.degree. F.) to a temperature of less than
75.degree. F. (e.g., 65.degree. F.) and conveyed to the solid input
of an extractor stage which employs a countercurrent extractor
described in detail in U.S. Pat. No. 5,320,861. The liquid input to
the extractor is typically derived from a fruit-derived water
supply. The liquid output of the extractor stage is a high-quality
extract mixture of fruit-derived water and fruit juice, which is
collected for further treatment and use in the methods of the
invention. In addition, the extracted fruit can be used as a
fruit-feed stock to produce additional juice that can be used in
the methods of the invention.
[0028] A number of embodiments of the invention have been
described. Nevertheless, it will be understood that various
modifications may be made without departing from the spirit and
scope of the invention. For example, fruit juices and vegetable
juices can be processed together in any desired combination.
Moreover, a fruit juice fraction can be combined with a vegetable
juice and a vegetable juice fraction can be combined with a fruit
juice. Accordingly, other embodiments are within the scope of the
following claims.
* * * * *