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Title:
A METHOD FOR PREPARATION OF INSTANT PINEAPPLE JUICE BAGS
Document Type and Number:
WIPO Patent Application WO/2016/178239
Kind Code:
A1
Abstract:
In one of the aspect of the invention it is provided that a pineapple pulp which is derived as byproduct after extraction of juices from the pineapple fruits is utilized for making the instant pineapple juice bags, optionally the pineapple fruit pulp is also used for making the instant pineapple juice bags, the juice bags having the processed pineapple pulp is dipped in water to reconstitute the pineapple juice, The processing of the pulp for making the juice involves adding the sugar in predefined amount so the sugar acid ratio is maintained and the pulp is homogenized with the sugar by mixing and fridge drying and heating at the 40-80 °C, before packing it to the filter paper bags which infuses the juices after adding water resulting in the juice of the pineapple.

Inventors:
PATIL RAJESH C (IN)
MAGARE V N (IN)
KULKARNII CHARUU P (IN)
TALEKAR DHANASHREE (IN)
MAURYA CHANDRA BHANU (IN)
MULLA SAIRA (IN)
Application Number:
PCT/IN2015/000304
Publication Date:
November 10, 2016
Filing Date:
July 31, 2015
Export Citation:
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Assignee:
PATIL RAJESH C (NA)
MAGARE V N (IN)
KULKARNII CHARUU P (IN)
International Classes:
A23L2/04; A23L2/08; A23L2/12
Foreign References:
US4104414A1978-08-01
US5962057A1999-10-05
Other References:
AMEE RAVANI ET AL.: "Mango and it's by product utilization-A Review'';", TRENDS IN POST HARVEST TECHNOLOGY;, vol. 1, no. Issue 1, October 2013 (2013-10-01), pages 55 - 67, XP035527097
AKHTER S ET AL.: "Preparation and evaluation of physical and chemical characteristics of instant mango juice powder'';", PAKISTAN JOURNAL OF BIOCHEMISTRY AND MOLECULAR BIOLOGY;, vol. 43, no. Issue 2, June 2010 (2010-06-01), pages 58 - 60, XP055326174
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Claims:
Claims;

1. A method for preparation of instant pineapple juice bags comprising

(a) cutting pineapple into small pieces and grinding to extract juice; optionally, pineapple pieces grinded into pulp without removal of juice;

(b) obtaining the pineapple pulp from step (a) after removal of juice;

(c) adding sugar to pineapple pulp;

(d) mixing sugar, pineapple pulp till homogenous;

(e) refrigerate homogenous pulp (d) for 2-4 hrs;

(f) drying the homogenous pulp (e) at an elevated temperature;

(g) filling drying homogenous pulp in to bag;

(h) sealing the bags;

2. A method for preparation of instant pineapple juice bags according to claim 1 wherein sugar to pulp ratio is 1;4 w/w ;

3. A method for preparation of instant pineapple juice bags according to claim 1 wherein the temperature for drying the homogenous pulp is 40-80 °C;

4. A method for preparation of instant pineapple juice bags according to claim 1 wherein bag includes small, porous sealed bag , filter paper, silk or food grade plastic;

5. A method for preparation of instant pineapple juice bags according to claim 1 wherein bag size is Size 11 x 8 cm;

6. A method for preparation of instant pineapple juice bags according to claim 1 wherein amount of processed pulp in the bag is 3-10 grams;

7. A method for preparation of instant pineapple juice bags according to claim 1 wherein reconstituted pineapple juice is prepared by adding an appropriate amount of water in the container having processed pulp bag, optionally chilled water;

8. A method for preparation of instant pineapple juice bags according to claim 1 wherein sugar acid ratio is 10-16;

9. A method for preparation of instant pineapple juice bags according to claim 1 wherein brix degree is 1;

Description:
A METHOD FOR PREPARATION OF INSTANT PINEAPPLE JUICE BAGS The field of invention;

The field of invention relates to a method for preparation of instant pineapple juice bags from pineapple or pineapple residual pulp, More particularly the field of invention relates to an instant pineapple juice bags having pineapple residual pulp with additives which is dried and re-constituted upon adding water;

Background of invention and prior art;

The pineapple (Ananas comosus) is one of the most important fruits in the world and is the leading edible member of the family Bromeliaceae. This fruit juice is the third most preferred worldwide after orange and apple juices (Cabrera et al., 2000). The plant develops to a cone-shaped juicy and fleshy fruit with crown at the top (Morton, 1987; Tran, 2006).

According to FAO online data base, the area under pineapple plantation in 2007 was almost 920,349 ha with an estimated production of more than 18 million tons (FAO, 2007). Commercially, it is mainly produced as canned fruits and consumed worldwide (Tran, 2006). Besides, it is also processed as juices, concentrates, and jams. Pineapple slices have also been preserved after freezing (Larrauri et al., 1997).

Furthermore, bromelain the proteolytic enzyme present in the stem of pineapple is finding wide applications in pharmaceutical and food uses (Hebbar ef al., 2008).

Tropical and subtropical fruits processing have considerably higher ratios of by-products than the temperate fruits (Schieber et al., 2001). Pineapple by-products are not exceptions and they consist basically of the residual pulp, peels, stem and leaves. The increasing production of pineapple processed items, results in massive waste generations. This is mainly due to selection and elimination of components unsuitable for human consumption. Besides, rough handling of fruits and exposure to adverse environmental conditions during transportation and storage can cause up to 55% of product waste (Nunes er al., 2009).

Fruit residues may cause serious environmental problems, since it accumulates in agro-industrial yards without having any significant and commercial value. Since disposal of these wastes is expensive due to high costs of transportation and a limited availability of landfills they are unscrupulously disposed causing concern as environmental problems.

Object of the invention;

It is an object of the invention is to provide to a method for preparation of instant pineapple juice bags from pineapple or pineapple residual pulp;

It is also an object of the invention is to provide a relates to an instant pineapple juice bags having pineapple residual pulp with additives which is dried and re-constituted upon adding water;

It is also one of the objects of the invention to use pineapple pulp after extraction of juice from the fruit;

It is also an object of the invention to make juice available in the during the off season of the pineapple fruits;

It is also an object of the invention to make juices available at the distance places where pineapple fruits are grown;

It is also an bject of the invention to preserve the pineapple pulp for longer time to Summary of the invention;

In one of the aspect of the invention it is provided that a pineapple pulp which is derived as byproduct after extraction of juices from the pineapple fruits is utilized for making the instant pineapple juice bags, optionally the pineapple fruit pulp is also used for making the instant pineapple juice bags, the juice bags having the processed pineapple pulp is dipped in water to reconstitute the pineapple juice,

The processing of the pulp for making the juice involves adding the sugar in predefined amount so the sugar acid ratio is maintained and the pulp is homogenized with the sugar by mixing and fridge drying and heating at the 40-80 °C, before packing it to the filter paper bags which infuses the juices after adding water resulting in the juice of the pineapple;

Detailed description of the invention and prior art;

In the most preferred mode of the invention provides an instant pineapple juice bags from pineapple residual pulp or pineapple fruit, A pineapple fruit juice is rich with vitamin C which also known as ascorbic acid. It is useful for the prevention of recurrent ear infections, colds, and flu. Vitamin C is the body's primary water-soluble antioxidant, defending all aqueous areas of the body against free radicals that attack and damage normal cells. Pineapple is a good source of trace minerals. The fate of these components is usually compromised during thermal treatment of such juices for sterility purposes.

Juice is highly susceptible to spoilage because unheated juice is subject to rapid microbial, enzymatic, chemical and physical deterioration. Therefore, thermal treatment is important to minimize these undesirable reactions and at the same time, maintaining the quality of the juice.

The fruit pulp/s is usually prone to microbial spoilage thus limiting further exploitation. Further, the drying, storage and shipment of these wastes is cost effective and hence efficient, inexpensive and eco- friendly utilization is becoming rnore and more necessary,

The fruit residue remains after the juice extraction or without juice extraction fruit pulp can be used for the purpose of making of the instant ready to mix pineapple juice bag,

The instant pineapple juice bag is having freshly processed pineapple fruit pulp along with the additives bagged in the bag, the bag dipped in to the water and stirred to reconstitute the pineapple juice which is having properties of the fresh pineapple juice;

The additives added to the processed pineapple fruit pulp is sugar having the brix degree 1° per gram of the sugar, also there is no preservative are added for the stability, the sugar added acts as the stabilizer keeping the fruit pulp free from the microbial infection;

The amount of the sugar added in the instant juice pre-mix is having the ratio of sugar to pulp weight is 1;4 w/w;

Adding sugar to the juices is regulated by the to adjustment of sugar/acid ratios and compensate for other imbalances in juice from a single harvest or cultivar, since many factors influence the composition and quality of juice, the properties improved due to addition of an appropriate sugar acid ratio of pineapple juice and sugar are

(a) Improving poor colour or colour stability, of otherwise desirable juices attributes,

(b) Balancing extremely good, stable colour, with other positive attributes, (c) Nutritional or phytochemical properties,

(d) Overcoming undesirable single strength juice consistency.

The primary considerations in choosing individual components and preparing juice is 9 Brix/Acid ratio (°B/A). Depending upon the juices involved this ratio determines the sugar acid balance and influences the perception of each,

Pineapple juice having an ideal sugar acid ratio is 10-16 and ideally preferred one is ~16 ideal

Instant juice bags prepare from pineapple residual pulp is inexpensive, eco- friendly and thus help to avoid wastage of the fruit. The instant juice bag does not contain any preservatives. Thus is purely a safe and fruit product.

In a preferred mode of the invention it is provided that Bags for pineapple juice pulp is selected is a small, porous sealed bag containing processed pineapple pulp and dipped in water which infuses water in the bag and release pineapple juices, the same can be speeded up by shaking the container, bags are commonly made of filter paper, silk or food grade plastic. The bag contains the pulp while the juice is steeped, making it easier to dispenses the juices from the pineapple pulp, and performs the same function as a juice infuser. Some juice bags have an attached piece of string with a paper label at the top that assists in removing the bag;

In a preferred mode of the invention the amount of processed pineapple pulp added in a bag is ranging in the amount of 3-10 grams;

A method for production of the instant pineapple fruit juices from the juice pulp involves the following steps;

(a) Pineapple residual pulp preparation;

Pineapple is cut into small pieces and grinded. The juice is filtered and the residual pulp is collected, sugar is added to the pulp and refrigerated for 2-4 hrs. Once the sugar dissolves and forms a uniform mixture, the mixture is oven dried at 40-80°C for 6 hrs (Time based on drying).

(b) Preparation of Juice bags; commercially available Disposable Empty Heat Seal Filter Paper Tea Bags - Size 11 x 8 cm were purchased for the study; 5 gms of the dried mixture was filled into these bags. The bags were sealed. These bags for exposed to UV light for 5 mins for sterilization.

(c) Preparation of Instant Juice;

A glass of water appx 400 ml is taken, the juice mixture bag is dipped and allowed to dissolve with shaking, after 5 mins the juice is ready.

The pineapple juice bag prepared is further tested for the amount of the sugar, microbial infection;

Estimation of sugar by DNSA method

3,5- dinitrosalicylic acid was used for estimation of sugar in the 1 glass of instant juice. Which is found to be in the range of 1 glass of juice is 25.0 to 30.0 grams/ glass;

Total bacterial & fungal count was performed every week for 3 months to study the shelf life of the product. Nutrient agar and saboraud 's agar was used.

Results of the test done:

Examples;

1.0 (a) Pineapple residual pulp preparation

1 kg pineapple is cut into small pieces and grinded. The juice is filtered and the residual pulp is collected. 250gms of sugar is added to the pulp and refrigerated for 2 hrs. Once the sugar dissolves and forms a uniform mixture, the mixture is oven dried at 60°C for 6 hrs (Time based on drying).

(b) Preparation of Juice bags

10 commercially available Disposable Empty Heat Seal Filter Paper Tea Bags - Size 11 x 8 cm were purchased for the study. 3 gms ofthe dried mixture was filled into these bags. The bags were sealed. These bags for exposed to UV light for 5 mins for sterilization.

(c) Preparation of Instant Juice

A glass of water appx 400 ml is taken, the juice mixture bag is dipped and allowed to dissolve. After 5 mins the juice is ready.

2.0 (a) Pineapple residual pulp preparation

5.0 kg pineapple is cut into small pieces and grinded. The juice is filtered and the residual pulp is collected. 1250gms of sugar is added to the pulp and refrigerated for 2-4 hrs. Once the sugar dissolves and forms a uniform mixture, the mixture is oven dried at 60°C for 6 hrs (Time based on drying).

(b) Preparation of Juice bags

10 commercially available Disposable Empty Heat Seal Filter Paper Tea Bags - Size 11 x 8 cm were purchased for the study. 3 gms of the dried mixture was filled into these bags. The bags were sealed. These bags for exposed to UV light for 5 mins for sterilization.

(c) Preparation of Instant Juice

A glass of water appx 400 ml is taken, the juice mixture bag is dipped and allowed to dissolve. After 5 mins the juice is ready.