• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    Procedure for the conservation of fresh citrus juice and pomegranates. The procedure for preserving fresh juice of citrus fruits and pomegranates, after the usual treatment of the fruit and corresponding extruded or squeezed it to obtain the juice, consists of applying, prior to the introduction of the juice in the container, CO2in the form of carbonic snow that evacuates the oxygen contained in the container, to then continuously introduce the juice itself, later adding according to the characteristics of the juice the dose of liquid nitrogen that will allow to correct the atmosphere of its head space , and to close the container in an airtight way, in order to ensure the absence of oxygen in said interior, which avoids the oxidation of the product, and allows a greater durability of the product, as long as it is conserved at a final temperature between 1 and 8ºC. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2669429A1
    申请号:ES201631506
    申请日:2016-11-23
    公开日:2018-05-25
    发明作者:Florentino Deza San Baudilio；Eduardo CUEVAS VILLOSLADA
    申请人:Xexprimir S L；Xexprimir SL；
    IPC主号:
    专利说明:

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    PROCEDURE FOR THE CONSERVATION OF FRESH JUICE OF
    CITRUSES AND POMEGRANATES
    D E S C R I P C I Ó N
    OBJECT OF THE INVENTION
    The present invention relates to a process for the conservation of fresh fruit juice and especially citrus and pomegranates, preserved in refrigeration (0-8 ° C), and can be made extensible to juices of other fruits and vegetables or mixtures thereof , in which the preservation of the juice itself is achieved through a correct disinfection of the raw material, the minimum oxygen content inside the container, after packaging of the freshly squeezed juice, and the modification of the atmosphere in the head space that is between the juice and the cap of the container.
    The object of the invention is to achieve a preservation of the juice, without any heat treatment before or after packaging, for a minimum of nine days, differing its oxidation and maintaining all the natural properties of fresh juice.
    BACKGROUND OF THE INVENTION
    There are different processes that allow fruit juices to be preserved based on the application of gases.
    Specifically, the invention patent ES 2080484 describes a procedure for preserving fresh fruit juices and fruit juice mixtures, wherein after disinfecting the fruit and corresponding juice extraction, said juice is gasified with a gas-based mixture of oxygen and carbon dioxide, with an airtight sealing of the container and rapid cooling of the juice in the container.
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    The gaseous mixture, because it contains oxygen, carries with it a premature oxidation of the product, in this case the juice, with what its conservation is limited, or what is the same, the organoleptic properties of the juice, such as its flavor, aroma , color, etc., are deteriorated over time precisely due to the existence of such oxygen in contact with the product.
    DESCRIPTION OF THE INVENTION
    The recommended procedure allows a stable preservation of the organoleptic characteristics of the natural juice, keeping them longer as if it were freshly squeezed.
    More specifically, according to the process of the present invention, the preservation is carried out with total absence of oxygen, for which it is envisaged that before introducing the juice into the corresponding container in which it is intended to conserve it, it is applied a carbonic snow, and after filling the container with the natural juice, and it comes into contact with the carbonic snow, sublimation of the container takes place, passing directly to gaseous form, which generates a sweep of all the oxygen inside , and creating on it a protection or barrier that slows the rapid oxidation of the product.
    Immediately afterwards, and optionally, depending on the pH and sugar content of the juice, a drop of liquid nitrogen is introduced on the juice, which also taking advantage of its sublimation process, performs a new sweep that, in addition to reiterating the output of the oxygen that remains inside, to proceed immediately after the screw cap is placed, achieving a tight seal.
    The exact amount of carbonic snow (and liquid nitrogen, if any) to be used, will depend on the pH and sugar content of the freshly squeezed juice, indicators that change throughout the year depending mainly on the variety of citrus or fruits available, as well as of its degree of maturation, being able to consider as optimal quantity a range between 0.01 and 0.2% with respect to the total amount of juice to be packaged.
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    EXAMPLE OF PRACTICAL EMBODIMENT OF THE INVENTION
    The fruit whose juice is intended to be stored in a cold store in which the temperature between 0 ° and 8 ° C is stored.
    To start the extrusion or squeezing process, the fruit must be tempered for several hours in a dry and disinfected area, until a temperature inside of it exceeds 10 ° C, to favor the next process.
    Then the external surface of the fruit is disinfected through one or more industrial washing machines with plenty of water with a high chlorine content. After a strong rinse, and verified its correct disinfection, as well as the elimination of any remaining chlorine, the fruit is immediately introduced in the extruded or squeezed line.
    Subsequently and once the juice is obtained, it is passed to a container, hermetically sealed, for rapid cooling to a temperature below 1 ° to 4 ° C, which allows its correct preservation during the short period of time that passes to its immediate packaging process.
    Before introducing the juice into the package (mainly bottles or bottles with a capacity from 200ml to 5000ml) in which it will be stored, a dose of CO2 in the form of "carbonic snow" is introduced into the package to fill it later with the juice that, when in contact with the carbonic snow, produces the sublimation of this one, happening directly to gaseous form, causing a sweep of all the oxygen of its interior, creating on the juice a protection or barrier that will slow down the usual oxidation of the product.
    Immediately afterwards, and optionally, depending on the pH and sugar content of the juice, specifically provided that its sugar content has a Brix degree greater than 12.5 and / or the pH level is greater than 3.85, a drop of liquid nitrogen is introduced on the juice, which also taking advantage of its sublimation process, performs a new sweep that, in addition to reiterating the exit of the oxygen that remains inside, provides its disinfectant properties. Immediately after the
    screw cap, getting a tight seal.
    The exact amount of CO2 in the form of carbonic snow and liquid nitrogen to be used will depend on the pH and sugar content of the freshly squeezed juice, indicators that change throughout the year depending mainly on the variety of citrus fruits or fruits used, as well as its degree of maturation, being able to consider as optimal quantity in both cases a range between 0.01 and 0.2% with respect to the total amount of juice to be packaged.
    10 In this way it is possible to maintain the original organoleptic qualities of the juice for a period of time greater than nine days, by ultimately avoiding the usual oxidation and deterioration of the juice produced in traditional procedures.
    权利要求:
    Claims (1)
    [1]
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    R E I V I N D I C A C I O N E S
    1a.- Procedure for the conservation of fresh citrus and pomegranate juice, applicable to the conservation of other juices and juices mixtures of fruits and vegetables, where after refrigeration and subsequent disinfection of the fruit from which the juice is intended to be obtained , by squeezing or extruding the fruit, it is characterized because prior to the introduction of the juice in the package in which it will be finally sold, said container is subjected to a gasification process, introducing CO2 in the form of carbonic snow until the oxygen contained in the container, and immediately afterwards, the natural juice pumped from the storage container is introduced, closing the container immediately after storage in a cold store at a temperature between 1 ° and 4 ° C.
    2a.- Procedure for the preservation of fresh citrus juice and pomegranates, according to claim 1, characterized in that, optionally, immediately after filling the juice and before sealing it, a drop of liquid nitrogen.
    3a.- Procedure for the conservation of fresh citrus and pomegranate juice, according to claim 2, characterized in that the application of liquid nitrogen is carried out provided that the sugar content of the juice has a Brix degree greater than 12.5 and / or the pH level is greater than 3.85.
    4a.- Procedure for the conservation of fresh citrus and pomegranate juice, according to claim 1, characterized in that the application of CO2 in the form of carbonic snow is carried out in a proportion comprised between approximately 0.01% and 0.2% of the Total volume of juice to be introduced in container.
    5th.- Procedure for the conservation of fresh citrus and pomegranate juice, according to claim 2, characterized in that the application of liquid nitrogen is carried out in a proportion comprised between approximately 0.01% and 0.2% of the total juice volume to introduce in container.
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    同族专利:
    公开号 | 公开日
    EP3545772A4|2020-07-15|
    CA3044347A1|2018-05-31|
    US20210212331A1|2021-07-15|
    EP3545772A1|2019-10-02|
    WO2018096199A1|2018-05-31|
    MX2019006007A|2019-10-02|
    ES2669429B1|2019-03-21|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    WO1993007765A1|1991-10-17|1993-04-29|The University Of British Columbia|Preservation of fresh fruit juices and fruit juice blends|
    ES2133235A1|1997-06-25|1999-09-01|Medifrost S A|Method for preserving natural-fruit juice and product obtained using said method|
    US1379470A|1919-03-28|1921-05-24|Monti Eudo|Art of concentrating grape-juice|
    US2333898A|1941-10-07|1943-11-09|Continental Can Co|Method of packaging fruit and vegetable juices|
    GB562132A|1942-10-30|1944-06-20|Jules Cofman Nicoresti|New improvements in a method of champagnisation of fruit juices, namely those of thecitrus species|
    JPS53135789A|1977-04-30|1978-11-27|Makoto Okumura|Method of packing foods and so on|
    JPS5729141B2|1979-11-06|1982-06-21|
    JPS63207367A|1987-02-24|1988-08-26|Toyo Seikan Kaisha Ltd|Fruit juice drink containing small amount of carbonic acid gas packed in closed container|
    US5468508A|1991-10-17|1995-11-21|The University Of British Columbia|Preservation of fresh fruit juices and fruit juice blends|
    ES2092447B1|1995-04-27|1997-06-01|Medifrost S A|PROCEDURE FOR THE PRESERVATION OF FRUITS AND SIMILAR FOR ITS POSSIBLE EXPRESSED AT ANY TIME OF THE YEAR.|
    JP3587049B2|1997-04-02|2004-11-10|東洋製罐株式会社|Gas replacement method for solid food containers and packaging, quantitative dry powder supply method and apparatus therefor|
    JP2002347716A|2001-05-29|2002-12-04|Toyo Seikan Kaisha Ltd|Method for gas exchange in packing viscous substance in container|
    US6817951B2|2001-11-13|2004-11-16|Steven Levine|Novelty item|
    JP2014090678A|2012-11-01|2014-05-19|Ito En Ltd|Packed vegetable juice and/or fruit juice containing beverage, manufacturing method thereof, and method for preventing taste deterioration of packed vegetable juice and/or fruit juice containing beverage|
    法律状态:
    2017-12-11| PC2A| Transfer of patent|Owner name: XEXPRIMIR, S.L. Effective date: 20171201 |
    2019-03-21| FG2A| Definitive protection|Ref document number: 2669429 Country of ref document: ES Kind code of ref document: B1 Effective date: 20190321 |
    优先权:
    申请号 | 申请日 | 专利标题
    ES201631506A|ES2669429B1|2016-11-23|2016-11-23|PROCEDURE FOR THE CONSERVATION OF FRESH CITRUS JUICE AND POMEGRANATES|ES201631506A| ES2669429B1|2016-11-23|2016-11-23|PROCEDURE FOR THE CONSERVATION OF FRESH CITRUS JUICE AND POMEGRANATES|
    MX2019006007A| MX2019006007A|2016-11-23|2017-11-22|Method for preserving fresh juice of citrus fruits and pomegranates.|
    PCT/ES2017/070770| WO2018096199A1|2016-11-23|2017-11-22|Method for preserving fresh juice of citrus fruits and pomegranates|
    CA3044347A| CA3044347A1|2016-11-23|2017-11-22|Method for preserving fresh juice of citrus fruits and pomegranates|
    US16/463,645| US20210212331A1|2016-11-23|2017-11-22|Method for preserving fresh juice of citrus fruits and pomegranates|
    EP17875011.3A| EP3545772A4|2016-11-23|2017-11-22|Method for preserving fresh juice of citrus fruits and pomegranates|
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