Packaged and pasteurized fruit pulp or pieces and process of production thereof

It refers to this specification, an application for a patent for a series of compounds, passed by the industrial processes of mixing, preheating and pasteurization, and packaged in the form of a viscous pulp such that it may receive to prepare the addition of alcohol. After shake with ice, the user has at its disposal a caipirinha. In the so-called "caipirinha", obtained with the use of lime, similar beverages can be prepared from a variety of other fruits, with taste and flavor similar to the natural flavor. STATE OF THE TECHNIQUE

As is known, currently on the market the user has at his disposal the so- called caipirinha, industrialized and stored "ready" or pre-prepared in liquid, packaging tetrabrick - a cardboard box + plastic and aluminum, or bottle (plastic or glass) and can be prepared not only with the use of lemon, but from many other types of fruits such as passion fruit, pineapple, strawberry and so on. This type of drink already prepared in liquid form, with the passage of time, storage and transport after exposure at the sale shelf, ends up losing the flavor, no longer quite natural since its industrialization. In fact, this type of drink is not just "cachaga", but also vodka, rum, tequila, sake and other alcoholic beverages, keeping the same principle of preparation. It turns out that the ready-packaged beverage produced industrially, loses all its characteristics, and its flavor almost canceled and thus do not meet the customers in terms of palatability. The powder preparation, being dehydrated and receive flavorings, colorings and preservatives, lost in much of its flavor, in addition to that, when mixed with alcohol does not reproduce the true flavor of the caipirinha. Moreover, the quality and type of sugar vary widely from country to country, and both liquid and powder, this type of drink accepts only the addition of "cachaca". Anyway, powder or liquid, the caipirinha is difficult to maintain the flavor and palatability, especially in other parts of the world, after, transported, stored and marketed.

The author of the case in question, the reason for this patent application, it applied across the Pl 0706092-0, a process by which a mixture of fresh fruit pulp natural, without preservatives and already containing appropriate percentage of sugar is packed and shipped the point of sales. The product is sold in a viscous liquid condition, maintaining the conservation of fruits even in non-refrigerated environment. The product, besides facilitating the making of the caipirinha has the advantage of receiving a mixture of vodka, rum, tequila and other alcoholic beverages, in addition, of course,

"cachaca". According to the Pl 0706092-0, pieces of fruit are natural steps for the following industries: sorting, washing and disinfection, pre-heating, grinding and shelling, or pulp extraction, refinement, deaeration, enzymatic treatment (if necessary), followed stages of bleaching, pasteurization and / or sterilization, aseptic filling, and finally, storage of the product - in freezing conditions, cold room or at room temperature. PATENT OBJETIVE

The applicant in question has used the above-mentioned process, to claim the combination of ingredients, in percentages appropriate to produce a series of compounds have viscous and sugar added characteristics, supplied in flexible bags packaging, glass or plastic and may be exposed in normal shelf (dry) and / or chilled in super and hypermarkets, and in bars, restaurants and nightclubs.

The product, in its various combinations, can be exported to all parts of the world, capable of receiving the addition of vodka and / or "cachaca" and / or sake and / or rum, or tequila, for the preparation of the "caipirinha" when the use of lemon or various drinks like when the use of other fruits, maintaining the integrity of its natural flavor.

Figure 1 - Schematic view showing the equipment and steps designed for the processing of fruit - and building process has led to calls in the application Pl 0706092-0, for the formation of pasty product with added sugar and the pasteurization and filling.

According to Figure 1 , the equipment used for the production of compounds from pulp or pieces of fruit, is made up of module bubbler (2) in which in, after the selection stage, pieces of fruit (F) fresh natural transported on a conveyor (1 ), passing through a module composed of rinse spray nozzle for washing (3). Other steps may occur, such as preheating, milling and de- stoning, or extraction of fruit pulp (F), the product being transported to the two mixing tanks (4) under mechanical agitation (6) kept in proper temperature by applying heat ( 5).

The pieces of fruit (F) are mixed, receiving sugar in a predetermined percentage and transformed into pasty condition (P), forming a product (P) that, through a transfer pump (7) is inserted into an aerator device ( 8), to take the oxygen dissolved out. Thus are avoided further chemical reactions of oxidation, followed immediately followed by pasteurization and / or sterilization, done in a pipe heat exchanger (9), when the product (P) is adequately heated for the right time. Such steps, deaeration and pasteurization are important to prevent changes in color and flavor of the product (P). After sterilization of the product (P), it follows for the filling stage.

Therefore, through the equipment and steps described above, are prepared "COMPOUNDS OF PULP AND / OR PIECES OF FRUIT WITH SUGAR FOR MIXING WITH DRINK ALCOHOL AND OTHER INGREDIENTS FOR THE PREPARATION OF CAIPIRINHA AND SIMILAR DRINKS" reason for the requested patent, where they are used, combinations pled, we use fruits like lemon for the preparation of the caipirinha, berries, passion fruit, strawberry, kiwi, litchi, green grape, red grape, pineapple with mint, tropical fruits , yellow fruits, citrus fruits, cashew, mango, tangerine with pepper, melon, watermelon, strawberry and lemon, Persian lime, banana, guava, soursop, star fruit, barbados cherry, jabuticaba, cosmopolitan, the following combinations and percentages:

Lime : Minimum % Maximum %

Malic Acid 0 3

Sugar 5 80

Water 0 80

Lime Flavor 0 5

Lime Pulp 5 90

Fructose 0 1 5

Pineapple Pulp 0 1 5

Apple Pulp 0 1 5

Citric acid 0 3

Ascorbic acid 0 5

Lime leaf 0 20

Red fruits : Minimum % Maximum %

Malic Acid 0 3

Sugar 5 80

Water 0 80

Red fruits Flavor 0 3

Blackberry Pulp 0,5 20

Raspberry Pulp 0,5 60 Strawberry Pulp 05 80

Strawberry Pieces 0 90

Citric acid 0 3

Ascorbic acid 0 5

Passion Fruit: Minimum % Maximum %

Malic Acid 0 3

Sugar 5 80

Water 0 80

Passion fruit pulp with seeds 5 100

Passion fruit pulp without seeds 5 100

Ascorbic acid 0 5

Strawberry: Minimum % Maximum %

Malic Acid 0 3

Sugar 5 80

Water 0 80

Strawberry flavor 0 5

Blackberry pulp 0 35

Strawberry Pulp 5 90

Strawberry ni eces 5 90

Citric acid Ascorbic acid Kiwi : Minimum % Maximum %

Malic Acid 0 3 Sugar 0 80 Water 0 80

Kiwi Flavor 0 5

Kiwi Pulp 5 90

Kiwi pieces 5 90

Citric acid 0 3

Ascorbic acid 0 5

Litchi : Minimum % Maximum %

Malic Acid 0 3

Sugar 5 80

Water 0 80

Litchi Flavor 0 5

Litchi Pulp or juice 5 90

Blackberry Pulp 0 10

Citric acid 0 3

Ascorbic acid 0 5

Green Grapes Minimum % Maximum %

Malic Acid 0 3

Sugar 5 80

Water 0 80

Green Grapes Flavor 0 5

Green Grapes Pulp or Juice 5 90

Green Grapes pieces(with no peel) 0 90

Green Grapes pieces(with peel) 0 90

Green Graces oeel 0 25 Citric acid 0 3

Ascorbic acid 0 5

Red grapes Minimum % Maximum %

Malic Acid 0 3

Sugar 5 80

Water 0 80

Red Grapes Flavor 5 90

Red Grapes pieces(with no peel) 0 90

Red Grapes pieces(with peel) 0 90

Red grapes peel 0 25

Blackberry Pulp 0,5 1 5

Citric acid 0 3

Ascorbic acid 0 5

Pineapple with Spearmint: Minimum % Maximum %

Sugar 5 80

Water 0 80

Pineapple Flavor 0 5

Pineapple Pulp 5 90

Pineapple pieces 5 90

Malic Acid 0 3

Citric acid 0 3

Ascorbic acid 0 5

Spearmint milled and leaf 0,2 40

Trooical Fruits: Minimum % Maximum % Sugar 5 80

Water 0 80

Pineapple Flavor 0 5

Kiwi Flavor 0 5

Mango Flavor 0 5

Strawberry Flavor 0 5

Pineapple Pulp 5 70

Pineapple pieces 5 70

Kiwi Pulp 5 70

Kiwi pieces 5 70

Mango Pulp 5 70

Mango pieces 5 70

Strawberry Pulp 5 70

Strawberry pieces 5 70

Passion fruit pulp with seeds 5 70

Passion fruit pulp without seeds 5 70

Blackberry Pulp 0 1 5

Malic Acid 0 3

Citric acid 0 3

Ascorbic acid 0 5

Yellow Fruits: Minimum % Maximum

Sugar 5 80

Water 0 80 Pineapple flavor 0 5

Peach flavor 0 5

Mango flavor 0 5

Apricot flavor 0 5

Peach pulp 5 70

Peach pieces 5 70

Mango pulp 5 70

Mango pieces 5 70

Passion fruit pulp with seeds 5 70

Passion fruit pulp without seeds 5 70

Malic Acid 0

Citric acid 0 3

Ascorbic acid 0 5

Citric Fruits Minimum % Maximum %

Sugar 5 80

Water 0 80

Pineapple flavor 0 5

Persia lemon flavor 0 5

Pineapple pulp 5 70

Pineapple pieces 5 70

Persia Lemon pulp or juice 5 70

Orange pulp or j uice 5 70

Lime pulp or j uice 5 70

Malic Acid 0 3 Citric acid 0

Ascorbic acid 0

Cashew: Minimum % Maximum %

Sugar 5 80

Water 0 80

Cashew Flavor 0 5

Cashew pulp or juice 5 90

Cashew pieces 5 90

Pineapple pieces 5 70

Malic Acid 0 3

Citric acid 0 3

Ascorbic acid 0 5

Mango : Minimum % Maximum %

Sugar 5 80

Water 0 80

Mango Flavor 0 5

Mango pulp 5 90

Mango pieces 5 90

Malic Acid 0 3

Citric acid 0 3

Ascorbic acid 0 5

Tangerine with Pink pepper: Minimum % Maximum %

Malic Acid 0 3

Sugar 5 80 Water 0 80

Tangerine flavor 0 5

Tangerine pulp or j uice 5 90

Fructose 0 1 5

Pineapple pulp 0 1 5

Apple pulp 0 1 5

Pink pepper 0,01 8

Citric acid 0 3

Ascorbic acid 0 5

Melon: Minimum % Maximum %

Malic Acid 0 3

Sugar 5 80

Water 0 80

Melon flavor 0 5

Watermelon flavor 0 5

Melon Pulp 5 90

Apple Pulp 0 1 5

Citric acid 0 3

Ascorbic acid 0 5

Watermelon: Minimum % Maximum %

Malic Acid 0 3

Sugar 5 80

Water 0 80

Melon flavor 0 5 Watermelon flavor 0 5

WatermeloPulp 5 90

Appel Pulp 0 15

Citric acid 0 3

Ascorbic acid 0 5

Strawberry with lime : Minimum % Maximum %

Malic Acid 0 3

Sugar 5 80

Water 0 80

Strawberry flavor 0 5

Li me flavor 0 5

Blackberry pulp 0 35

Straberry Pulp 5 90

Lime Pulp or juice 0,5 32

Strawberry pieces 5 90

Citric acid 0 3

Ascorbic acid 0 5

Li me leaf 0 20

Persia Lemon: Minimum % Maximum %

Malic Acid 0 3

Sugar 5 80

Water 0 80

Persia Lemon Flavor 0 5

Persia lemon Pulp or juice 5 90 Blackberry pulp 0 35

Fructose 0 15

Pineapple pulp 0 15

Apple pulp 0 15

Citric acid 0 3

Ascorbic acid 0 5

Lime leaf 0 20

Persia lemon peel 0 5

Banana: Minimum % Maximum %

Malic Acid 0 3

Sugar 5 80

Water 0 80

Banana Flavor 0 5

Banana pulp 5 90

Banana pieces 90

Citric acid 0

Ascorbic acid 0

Guava: Minimum % Maximum %

Malic Acid 0

Sugar 5 80

Water 0 80

Guava pulp 90

Guava pieces 5 90

Citric acid 0 3 Ascorbic acid

Soursop: %minima Maximum %

Malic Acid 0 3

Sugar 5 80

Water 0 80

Soursop Pulp 0 90

Soursop pieces 0 90

Citric acid 0

Ascorbic acid 0 5

Caranbola: Minimum % Maximum %

Malic Acid 0 3

Sugar 5 80

Water 0 80

Caranbola Flavor 0 5

Caranbola Pulp 5 90

Caranbola Pieces 0 90

Apple pulp 0 1 5

Citric acid 0

Ascorbic acid 0 5

Barbados cherry: Minimum % Maximum %

Malic Acid 0 3

Sugar 5 80

Water 0 80 barbados cherrv Flavor 0 5 barbados cherry Pulp 5 90

Barbados cherry hole fruit or pieces 0 45 Citric acid 0 3

Ascorbic acid 0 5 Jabuticaba: Minimum % Maximum % Malic Acid 0 3 Sugar 5 80 Water 0 80 j abuticaba Flavor 0 5 jabuticaba Pulp or j uice 0 90 jabuticaba pieces without peel 0 90 jabuticaba pieces with peel 0 90 j abuticaba peel 0 25

Blackberry pulp 0,5 15 Citric acid 0

Ascorbic acid 0 5

Cosmopolitan: Minimum % Maximum %

Malic Acid 0 3

Sugar 5 80

Water 0 80

Peach Flavor 0 5

Orange Pulp or j uice 1 60

Cranberry j uice 1 60

Lime pulp or j uice 0 30 Persia lemon pulp or j uice O 30

Peach Pulp 0 15

Citric acid 0 3

Ascorbic acid 0 5.