Clear and high color stability pomegranate juice production method

Abstract

The process step of obtaining extract from food waste (30), including the process step of adding the extract (38) to the pomegranate juice (36) placed in a production tank (34) in a first stage (32, 40); hydrolyzable tannins (42) form a floc with the extract (38) obtained from food waste (44); in a second stage (46) following the first stage (32), the floc / aggregate (48) formed in the tank (34) in the first stage (32) is removed by filtration (50); pomegranate juice without moving the sediment at the bottom of the tank (52) and obtaining clear and high colour stable pomegranate juice (56) by performing juice filtration (54).

Description

[0001] CLEAR AND HIGH COLOR STABILITY POMEGRANATE JUICE PRODUCTION METHOD

[0002] Technical Field

[0003] The invention relates to a method of producing pomegranate juice having a clear and high color stability, comprising obtaining the extract from food waste.

[0004] Prior Art

[0005] In the literature, the production of high quality pomegranate juice is one of the most challenging issues for the juice industry. Although many fruit juices can be produced with the desired quality, to date, no method has been found to remove all defects for pomegranate juice. Although the processes applied during the production of pomegranate juice provide instant production of high quality pomegranate juice, high sediment formation, turbidity and discoloration often occur in pomegranate juices, especially during storage and exposure to temperature differences.

[0006] In the literature, pomegranate juice producers generally use gelatin and ultrafiltration to remove defects that occur or may occur in pomegranate juice. However, neither gelatin nor ultrafiltration is successful in this regard.

[0007] In the technical field, solutions for preventing cloudiness in beverages have been identified. Accordingly, the invention EP1511835 relates to an improved method for preventing or reducing cloudiness in beverages. The invention discloses a solution for an improved method for preventing or reducing cloudiness in beverages by using endoprotease and an auxiliary enzyme.

[0008] However, in the invention, the extract is not obtained from food waste. Also, the extract is not added to pomegranate juice as a clarification aid.

[0009] As a result, all the above-mentioned problems made it necessary to make an innovation in the relevant technical field. Objectives of the Invention

[0010] The present invention relates to a method of producing pomegranate juice having a clear and high color stability, in order to eliminate the above-mentioned disadvantages and to bring new advantages to the relevant technical field.

[0011] One aim of the invention relates to a method for the production of pomegranate juice having a clear and high color stability, whereby clarity is achieved with food waste and sediment formation is prevented.

[0012] Another aim of the invention relates to a method of producing pomegranate juice having a clear and high color stability by obtaining extracts from food waste as clarification auxiliary.

[0013] Brief Description of Invention

[0014] In order to achieve all of the aforementioned objectives, which will emerge from the detailed description below, the present invention is a method of producing clear and high color stable pomegranate juice comprising the process step of extracting extract from food waste. The invention discloses, in a first step, the process steps of adding the extract to pomegranate juice placed in a production tank; hydrolyzable tannins forming a floc with the extract obtained from food waste; removing the floc or aggregate particles formed in the tank in the first step by filtration in a second step following the first step processes; removing the pomegranate juice without moving the sediment at the bottom of the tank and obtaining clear and high stability pomegranate juice by juice filtration process. Thus, by using extracts obtained from food waste in pomegranate juices, pomegranate juices are provided with clear and high color stability.

[0015] A feature of a possible embodiment of the invention is that the clarification aid of the extract is a prolamine. Thus, clear and high color stability can be achieved by using the extracts as a clarifying aid in pomegranate juices.

[0016] A possible embodiment of the invention is characterized in that the extract is obtained from at least one of a food waste group comprising black chickpea plants, orange peel, sugar beet leaves, watermelon peel, radish leaves and cauliflower leaves. Thus, extracts are obtained from food waste with high prolamin content.

[0017] A possible embodiment of the invention is characterized in that the extract is obtained by drying the waste group in a vacuum oven at a temperature of 50 °C to 90 °C for a period of 6 hours to 24 hours; pulverizing the dried waste group in a shredder and adding to the pulverized waste group an amount of 40 % to 80 % ethanol; followed by stirring in a heating magnetic stirrer at a temperature between 40 °C and 80 °C for a period between 10 minutes and 80 minutes; centrifugation at a gravity between 4000 gravity and 10000 gravity for a period between 2 minutes and 15 minutes. Thus, it is possible to obtain the extract of the invention for clarification of pomegranate juices in order to achieve clarity and high color stability.

[0018] Figures;

[0019] Figure 1 shows a schematic representation of the flowchart of the inventive method for producing pomegranate juice having a clear and high color stability.

[0020] Detailed Description of the Invention

[0021] In this detailed description, the inventive method of producing clear and highly color stable pomegranate juice is described only by way of non-limiting examples for a better understanding of the subject matter.

[0022] Figure 1 shows schematically the flow chart of the inventive method for the production of clear and high color stable pomegranate juice. The clear and high color stable pomegranate juice production method (10) comprises the process step of obtaining extract from food waste (30). In the inventive pomegranate juice production method (10), the extract (38) is added (40) to the pomegranate juice (36) placed in a production tank (34) in a first step (32). Then, hydrolyzable tannins (42) form flocs (44) with the extract (38) obtained from food waste. Then, in a second stage (46) following the first stage (32) processes, the floc or aggregate particles (48) formed in the tank (34) in the first stage (32) are removed by filtration (50). Approximately, the sediment at the bottom of the tank is removed without moving the pomegranate juice (52) and the standard fruit juice filtration process (54) is performed to obtain clear and highly stable pomegranate juice (56). The extract (38) obtained in the invention is a clarification auxiliary prolamin and thus, by using the extracts as a clarification auxiliary in pomegranate juices, clarity is ensured with food waste and sediment formation is prevented.

[0023] In one embodiment, pomegranate juice with clear and high color stability can be produced by obtaining extracts from food residues as clarification auxiliaries. In one embodiment of the invention, the extract (38) is obtained from at least one of the food waste group (12) consisting of black chickpea plant, orange peel, sugar beet leaf, watermelon peel, radish leaf and cauliflower leaf. In this way, extracts are obtained from food waste with high prolamin content. In this case, the desired clarity and high color stability can be achieved.

[0024] In one embodiment of the invention, the process steps for obtaining the extract (30) are given below;

[0025] - Firstly, the waste group (12) is dried (16) in a vacuum oven (14) at a temperature between 50 °C and 90 °C, preferably at 70 ± 0.1 °C, for a period between 6 hours and 24 hours, preferably for 14 hours.

[0026] - The dried waste group (12) is then pulverised (20) in a shredder (18) and an amount of preferably 70% ethanol (solidliquid: 500 g:2.5 L) in an amount of 40 to 80% is added (22) to the pulverised waste group (12).

[0027] - Then, stirring (26) is carried out in a heating magnetic stirrer (24) at a temperature between 40 °C and 80 °C, preferably at 60 °C, for a period between 10 minutes and 80 minutes, preferably for 30 minutes.

[0028] - Centrifugation (28) at a gravity of approximately 4000 gravity (g) to 10000 gravity (g), preferably at 8000 gravity (g) and for a period of 2 minutes to 15 minutes, preferably for 5 minutes.

[0029] Further, in one embodiment of the invention, the amount of protein in the extract (38) obtained is first determined; then the amount of the extract containing prolamine to be added to the amount of pomegranate juice (36) to be clarified is calculated; the calculated amount of extract (38) is evaporated in a rotary evaporator at 40°C under vacuum until the final volume is 1 mL / L pomegranate juice; the prepared extract (38) is added to the pomegranate raw juice (36) and the pomegranate juice (36) is kept at 4°C for 16 hours (h) to form flocs / aggregates (44).

[0030] Reference numbers given in the figures

[0031] 10 Pomegranate juice production method

[0032] 12 Waste group

[0033] 14 Vacuum oven 16 Drying process

[0034] 18 Shredder

[0035] 20 Pulverisation

[0036] 22 Addition of ethanol

[0037] 24 Mixer

[0038] 26 Mixing process

[0039] 28 Centrifugation process

[0040] 30 Obtaining the extract

[0041] 32 First stage

[0042] 34 Production tank

[0043] 36 Pomegranate juice

[0044] 38 Extract

[0045] 40 Addition of the extract

[0046] 42 Tannins

[0047] 44 Formation of floc

[0048] 46 Second phase

[0049] 48 Particles

[0050] 50 Removal by filtration

[0051] 52 Pomegranate juice

[0052] 54 Fruit juice filtration process

[0053] 56 Obtaining pomegranate juice

Claims

CLAIMS1. A method of producing clear and high colour stable pomegranate juice comprising the process step of obtaining extract from food waste (30), characterised in that in a first step (32), extract (38) is added to pomegranate juice (36) placed in a production tank (34) (40); hydrolyzable tannins (42) form flocs with extract (38) obtained from food waste (44); the first step (32) followed by a second step (46) comprising the steps of removing the floc or aggregate particles (48) formed in the tank (34) in the first step (32) by filtration (50); removing the pomegranate juice without moving the sediment at the bottom of the tank (52); and obtaining clear and highly stable pomegranate juice (56) by juice filtration (54).

2. A method of producing clear and high colour stable pomegranate juice according to claim 1, characterised in that the extract (38) is a clarifying auxiliary prolamin.

3. A method of producing clear and high colour stable pomegranate juice according to any one of the preceding claims, characterised in that the extract (38) is obtained from at least one of a food waste group (12) comprising black chickpea plants, orange peel, sugar beet leaves, watermelon rind, radish leaves and cauliflower leaves.

4. A method of producing clear and high colour stable pomegranate juice according to claim 3, characterised in that the extract is obtained (30), the waste group (12) is dried in a vacuum oven (14) at a temperature between 50 °C and 90 °C for a period of 6 hours to 24 hours (16), the dried waste group (12) is pulverised in a shredder (18) (20) and an amount of ethanol between 40 % and 80 % is added to the pulverised waste group (12) (22); followed by stirring in a heating magnetic stirrer (24) at a temperature of 40 °C to 80 °C for a period of 10 minutes to 80 minutes (26), followed by centrifugation at a gravity of approximately 4000 gravity to 10000 gravity for a period of 2 minutes to 15 minutes (28).

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