APPARATUS AND METHOD FOR RECOVERING POMACE

A method for recovering pomace from a citrus fruit includes providing the citrus fruit to an extractor that separates the fruit into three primary product streams, (i) pomace, juice and pulp, (ii) seeds, peel caps, and peel frits, (iii) waste peel. The extractor includes a vertically oriented strainer tube with axially oriented slots, i.e., slots parallel to the longitudinal axis of the strainer tube, to effectively separate pomace, juice and pulp from the other two primary product streams. An apparatus for performing the method is described. 1. A method for recovering pomace from a citrus fruit comprising: a lower cup for supporting a single piece of citrus fruit;', 'an upper cup disposed vertically above the lower cup, the upper and lower cups moveable relative to each other in a vertical direction so as to cooperate to squeeze the citrus fruit;', 'an upper cutter for cutting a plug in the citrus fruit to permit the separation of the peel from the juice and juice sacs;', 'a lower cutter for cutting a plug in the citrus fruit to allow the juice and juice sacs to exit through the lower cutter;', 'an elongated strainer tube vertically oriented beneath the lower cup and lower cutter, the strainer tube having a plurality of slots along at least a portion of its length and axially oriented to define solid space and free space;', 'a plunger tube slidingly received within the strainer tube for forcing juice and pomace outwardly through the slots in the strainer tube into a separate reservoir while retaining seeds and peel caps; and, separating the pomace from the juice., 'providing the citrus fruit to an extractor that comprises2. The method of wherein each slot comprises an open area and at least one land.3. The method of wherein lands of adjacent slots are displaced from each other.4. The method of wherein the slots in the strainer tube are of equal width and evenly spaced apart.5. The method of wherein the slots in the strainer tube are between about 0.79375 mm to ...

METHOD FOR RECOVERING POMACE

A method of recovering pomace produced during the processing of whole fruits and vegetables is described. The method includes optionally enzymatically treating a cold mash during a blanching step to form a hot mash which is finished and then pasteurized and cooled to a temperature no greater than about 2° C. Thereafter, the pasteurized and cooled product is separated into juice and pomace, which has a temperature no greater than about 13° C. and which can be packaged for use. 1. A method for producing a stable pomace product comprising:milling a fruit product to create a cold mash;optionally enzymatically treating the cold mash while blanching to form a hot mash;pasteurizing the hot mash;cooling the pasteurized hot mash to a temperature no greater than 5° C.;thereafter, separating pomace from juice;wherein the pomace has a temperature no greater than about 13° C., a moisture content from about 75% to about 85%,2. The method of claim 1 , wherein the pasteurizing includes heating the hot mash to a temperature of at least 90° C. for a period of time ranging from about 3 to about 200 seconds3. The method of further comprising conveying the pomace to a sterile environment for packaging. The following disclosure relates to an improved method for recovering pomace generated during the processing of whole fruits and vegetables. More particularly, the invention relates to improved methods for producing a stable pomace product.Whole vegetables and fruits are generally not used in beverages because they contain ingredients such as skins, seeds, stems, roots, and the like which may affect the taste and mouthfeel of the beverage. Instead, juices and/or pulp are obtained from the vegetables and fruits with the skins, seeds, stems, roots, and the like discarded. These discarded ingredients are often in the form of pomace.Pomace typically refers to the pulpy edible by-product remaining after fruit or vegetable juice pressing processes, wine crush operations, puree and concentrate ...

METHOD FOR PRODUCING AND PACKAGING JUICE

Producing juice having increased nutritional and organoleptic value by extracting the juice under an atmosphere having an oxygen concentration of less than about 10 percent.

Preparation and Incorporation of Co-Products into Beverages to Achieve Metabolic and Gut Health Benefits

Co-products from juice extraction, in particular for use in beverage and food products to enhance the metabolic and gut health benefits, including an enhanced feeling of satiety, a reduction of postprandial glucose response, reduction of postprandial insulin response, an increased fermentability by colonic microlfora, an increase short-chain fatty acid production in the colon provided to the consumer are provided. The co-product has a number average particle size of between 1 and 2000 microns, a total polyphenol content of at least 2500 parts per million, a moisture content of between 70% and 85% by weight, and a combined peel and seed content between 0.01% and 20% by weight. 1. A beverage comprising:a liquid; anda co-product from juice extraction, wherein the co-product comprises a number average particle size of between 0.1 and 2000 microns, a total polyphenol content of at least 2500 parts per million, a moisture content of between 70% and 85% by weight, and a combined peel and seed content between 0.01% and 20% by weight;wherein upon consumption by an individual confers a metabolic health benefit to the individual relative to a beverage composition not including the co-product.2. The beverage of wherein the metabolic and gut health benefit is selected from the group consisting of: a strong satiating effect on appetite claim 1 , reduction of postprandial glucose response claim 1 , reduction of postprandial insulin response claim 1 , increased fermentability by colonic microlfora claim 1 , increased short-chain fatty acid production claim 1 , and combinations thereof.3. The beverage of claim 1 , wherein the liquid comprises a liquid selected from the group consisting of water claim 1 , carbonated water claim 1 , a juice claim 1 , a serum claim 1 , a juice concentrate claim 1 , a clarified juice claim 1 , a single strength juice claim 1 , a not from concentrate juice claim 1 , a fruit or vegetable water claim 1 , a puree claim 1 , a nectar and combinations thereof. ...

Preparation and incorporation of co-products into beverages to enhance nutrition and sensory attributes

Co-products from juice extraction, in particular for use in beverage and food products to enhance nutrition and sensory attributes of the products, are provided. The co-product has a number average particle size of between 1 and 2000 microns, a total polyphenol content of at least 2500 parts per million, a moisture content of between 70% and 85% by weight, and a combined peel and seed content between 0.01% and 20% by weight.

Preparation and Incorporation of Co-Products into Beverages to Enhance Nutrition and Sensory Attributes

Co-products from juice extraction, in particular for use in beverage and food products to enhance nutrition and sensory attributes of the products, are provided. The co-product has a number average particle size of between 1 and 2000 microns, a total polyphenol content of at least 2500 parts per million, a moisture content of between 70% and 85% by weight, and a combined peel and seed content between 0.01% and 20% by weight. 1. A beverage comprising:between about 5% and about 90% by weight juice;between about 15% to about 80% added water;at least one non-nutritive sweetener;at least one flavor; andbetween about 2% to about 30% of a pasteurized co-product from juice extraction, wherein the co-product has a number average particle size of between 0.1 and 2000 microns, a moisture content of between 70% and 85% by weight, and a combined peel and seed content between 0.01% and 20% by weight,wherein the beverage comprises a brix of between about 5 brix and about 10 brix.2. The beverage of claim 1 , wherein the juice comprises orange juice and the co-product comprises citrus pomace co-product.3. The beverage of claim 1 , wherein the beverage comprises 20-60% juice claim 1 , 40 80% water claim 1 , and 5-25% co-product.4. The beverage of claim 1 , wherein the beverage comprises at least 2.5 grams of fiber per 8 ounce serving.5. The beverage of claim 1 , wherein the co-product comprises between about 6% and about 15% by weight of total fiber claim 1 , which includes both insoluble fiber and soluble fiber.6. The beverage of claim 5 , wherein the fiber comprises a ratio of soluble fiber to insoluble fiber of about 1:2.7. The beverage of claim 1 , wherein the co-product comprises a number average particle size of between 1 and 250 microns. This application is a divisional application of U.S. application Ser. No. 14/766,828 filed Aug. 10, 2015, which is a 35 USC § 371 application of PCT Application No. PCT/US2014/015326 filed Feb. 7, 2014 and which claims priority to U.S. ...

Preparation and Incorporation of Co-products into Beverages to Enhance Nutrition and Sensory Attributes

Co-products from juice extraction, in particular for use in beverage and food products to enhance nutrition and sensory attributes of the products, are provided. The co-product has a number average particle size of between 1 and 2000 microns, a total polyphenol content of at least 2500 parts per million, a moisture content of between 70% and 85% by weight, and a combined peel and seed content between 0.01% and 20% by weight.

Viscosity Reduction of Beverages and Foods Containing High Fiber Fruit and Vegetable Materials

A method for enzymatically treating pomace involves subjecting pomace to at least one enzyme in an amount between 0.15-1.0 wt % of the pomace. The pomace-enzyme mixture is heated to 25-57° C. for 10-60 minutes before the at least one enzyme is deactivated to form the enzymatically-treated pomace. Thereafter, the enzymatically-treated pomace may be added to food and beverage products.

PREPARATION AND INCORPORATION OF CO-PRODUCTS INTO BEVERAGES TO ACHIEVE METABOLIC AND GUT HEALTH BENEFITS

Co-products from juice extraction, in particular for use in beverage and food products to enhance the metabolic and gut health benefits, including an enhanced feeling of satiety, a reduction of postprandial glucose response, reduction of postprandial insulin response, an increased fermentability by colonic microflora, an increase short-chain fatty acid production in the colon provided to the consumer are provided. The co-product has a number average particle size of between 1 and 2000 microns, a peel and seed content between 0.01% and 80% by weight, and dietary fiber. 1. A beverage comprising:a liquid; phytonutrients from the pomace;', 'a number average particle size between 0.1 and 2000 microns;', 'a peel and seed content between 0.01% and 80% by weight; and', 'dietary fiber., 'a co-product formed from a pomace resulting from juice extraction, wherein the co-product further comprises2. The beverage of claim 1 , wherein all the dietary fiber in the beverage is derived from the pomace.3. The beverage of claim 2 , wherein the fiber consists only of fruit fiber claim 2 , vegetable fiber claim 2 , or combinations thereof.4. The beverage of claim 1 , wherein the beverage further comprises at least 2.5 grams of dietary fiber per 8 ounce serving.5. The beverage of claim 1 , wherein the beverage further comprises at least 5 grams of dietary fiber per 8 ounce serving.6. The beverage of claim 1 , wherein the dietary fiber comprises between 6% and 15% by weight of the co-product.7. The beverage of claim 1 , wherein the number average particle size is 300 microns.8. The beverage of claim 1 , wherein the pomace is derived from one or more fruit or a vegetable selected from the group comprising carrot claim 1 , cranberry claim 1 , orange claim 1 , blueberry claim 1 , tomato claim 1 , apple claim 1 , lemons claim 1 , limes claim 1 , grapes claim 1 , strawberries claim 1 , grapefruits claim 1 , tangerine claim 1 , mandarin orange claim 1 , tangelo claim 1 , pomelo claim 1 , celery ...

Viscosity Reduction of Beverages and Foods Containing High Fiber Fruit and Vegetable Materials

Enzymatically-treated pomace providing fiber for achieving a health benefit. Consumption, within a 24-hour period, of at least 5 grams of fiber from enzymatically-treated pomace achieves at least one health benefit. In one non-limiting embodiment, enzymatically-treated pomace provides a beverage with 2.5 grams of fiber per serving. A first serving of the beverage is consumed and a second serving of the beverage is consumed within 24 hours of the first serving to produce a reduction of blood glucose levels as compared to a baseline glucose level. 1. A method for achieving a health benefit comprising:consuming, within a 24-hour period, at least 5 grams of fiber from enzymatically-treated pomace to achieve the health benefit.2. The method of claim 1 , wherein the health benefit comprises at least one of a reduction of blood glucose levels as compared to a baseline blood glucose level and without a statistically significant increase in insulin level relative to a baseline insulin level.3. The method of claim 1 , further comprising:consuming, within the 24-hour period, at least 10 grams of fiber from the enzymatically-treated pomace to achieve the health benefit, wherein the health benefit is an increased frequency of bowel movements.4. The method of claim 1 , further comprising:consuming a first serving of a beverage comprising enzymatically-treated pomace, wherein the enzymatically-treated pomace provides the beverage with at least 2.5 grams of fiber per serving; andconsuming a second serving of the beverage within 24 hours of the first serving to achieve the health benefit, wherein the health benefit is at least one of a reduction of blood glucose levels as compared to a baseline blood glucose level and without a statistically significant increase in insulin level relative to a baseline insulin level.5. The method of claim 1 , further comprising:consuming a first serving of a beverage comprising enzymatically-treated pomace, wherein the enzymatically-treated pomace ...

Fermented Hydrolyzed Plant-Origin Material

A method and composition can provide fermented plant-origin material. The method can comprise several steps. A first step comprises hydrolyzing a plant-origin material to provide a hydrolyzed plant-origin material. A second step comprises providing a fermentation starter material comprising the hydrolyzed plant-origin material. A third step comprises fermenting the fermentation starter material to provide a fermented plant-origin material. Various compositions comprising a fermented plant-origin material are possible. In some embodiments, the fermented plant-origin material comprises a fermentation product produced by fermenting fermentation starter material, and the fermentation starter material comprises hydrolyzed plant-origin material. Even when the plant-origin material is hydrolyzed or hydrolyzed and fermented, certain desirable properties of the plant-origin material, for example, health benefits, nutrients, whole grain status, fiber content, or beta-glucan content, can be maintained. Additionally, the hydrolyzed or hydrolyzed and fermented plant-origin material can be provided with desirable organoleptic properties. 1. A method comprising:hydrolyzing a plant-origin material to provide a hydrolyzed plant-origin material;providing a fermentation starter material comprising the hydrolyzed plant-origin material;adding a fermenting agent to the fermentation starter material, wherein the fermenting agent comprises bacteria used for lactic acid fermentation;fermenting the fermentation starter material to provide a fermented plant-origin material comprising fermentation metabolites, wherein the fermentation metabolites comprise lactic acid, and wherein the fermented plant-origin material has a pH equal to no more than 4.5.2. The method of claim 1 , wherein the hydrolyzing comprises hydrolyzing starch in the plant-origin material.3. The method of claim 1 , wherein the hydrolyzing comprises hydrolyzing fiber in the plant-origin material.4. The method of claim 1 , ...

Non-dairy fermented water kefir base composition and methods of making and using the same

The present disclosure relates to a non-dairy fermented water kefir base composition and methods of making and/or using the non-dairy fermented water kefir base composition to produce nutritional products, such as food and beverage products.

Preparation and incorporation of co-products into beverages to enhance nutrition and sensory attributes.

Se proporcionan co-productos de la extracción del jugo, en particular para el uso en productos de bebida y alimenticios para mejorar la nutrición y los atributos sensoriales de los productos. El co-producto tiene un tamaño de partícula promedio en número de entre 1 y 2000 micrones, un contenido de polifenol total de por lo menos 2500 partes por millón, un contenido de humedad de entre 70% y 85% en peso, y un contenido de cáscara y semilla combinados entre 0.01% y 20% en peso.

Preparation and incorporation of co-products into beverages to achieve metabolic and gut health benefits

Co-products from juice extraction, in particular for use in beverage and food products to enhance the metabolic and gut health benefits, including an enhanced feeling of satiety, a reduction of postprandial glucose response, reduction of postprandial insulin response, an increased fermentability by colonic microlfora, an increase short-chain fatty acid production in the colon provided to the consumer are provided. The co-product has a number average particle size of between 1 and 2000 microns, a total polyphenol content of at least 2500 parts per million, a moisture content of between 70% and 85% by weight, and a combined peel and seed content between 0.01% and 20% by weight.

Fermented hydrolyzed plant-origin material

A method and composition can provide fermented plant-origin material. The method can comprise several steps. A first step comprises hydrolyzing a plant-origin material to provide a hydrolyzed plant-origin material. A second step comprises providing a fermentation starter material comprising the hydrolyzed plant-origin material. A third step comprises fermenting the fermentation starter material to provide a fermented plant-origin material. Various compositions comprising a fermented plant-origin material are possible. In some embodiments, the fermented plant-origin material comprises a fermentation product produced by fermenting fermentation starter material, and the fermentation starter material comprises hydrolyzed plant-origin material. Even when the plant-origin material is hydrolyzed or hydrolyzed and fermented, certain desirable properties of the plant-origin material, for example, health benefits, nutrients, whole grain status, fiber content, or beta-glucan content, can be maintained. Additionally, the hydrolyzed or hydrolyzed and fermented plant-origin material can be provided with desirable organoleptic properties.

Reducing the viscosity of beverages and foods containing high fiber fruits and vegetables

Un producto de bebida que comprende: líquido; y 25-40 % en peso de orujo tratado enzimáticamente, en donde el orujo tratado enzimáticamente se obtiene de orujo seleccionado de un grupo que consiste en al menos una fruta, al menos una verdura, o una combinación de las mismas; en donde el producto de bebida tiene una viscosidad medida con el husillo n.º 2 de un viscosímetro Brookfield a r.p.m. de entre 700-1800 cP a 20 °C; y en donde el producto de bebida comprende al menos el 1 % en peso de fibra. A beverage product comprising: liquid; and 25-40% by weight of enzyme-treated pomace, wherein the enzyme-treated pomace is obtained from pomace selected from a group consisting of at least one fruit, at least one vegetable, or a combination thereof; wherein the beverage product has a viscosity measured with spindle #2 of a Brookfield viscometer at r.p.m. 700-1800 cP at 20°C; and wherein the beverage product comprises at least 1% by weight of fiber.

Preparation and incorporation of co-products into beverages to enhance nutrition and sensory attributes

Preparation and incorporation of co-products into beverages to achieve metabolic and gut health benefits

Co-products from juice extraction, in particular for use in beverage and food products to enhance the metabolic and gut health benefits, including an enhanced feeling of satiety, a reduction of postprandial glucose response, reduction of postprandial insulin response, an increased fermentability by colonic microlfora, an increase short-chain fatty acid production in the colon provided to the consumer are provided. The co-product has a number average particle size of between 1 and 2000 microns, a total polyphenol content of at least 2500 parts per million, a moisture content of between 70% and 85% by weight, and a combined peel and seed content between 0.01% and 20% by weight.

Method for producing and packaging juice

Producing juice having increased nutritional and organoleptic value by extracting the juice under an atmosphere having an oxygen concentration of less than about 10 percent.

Preparation and incorporation of by-products in beverages to enhance nutritional and sensory attributes

Bebida que comprende: entre 5% y 90% en peso de zumo, agua añadida, por lo menos un edulcorante no nutritivo y por lo menos un saborizante, y un coproducto de extracción de zumo, en el que el coproducto comprende un tamaño de partícula medio en número de entre 0,1 y 2000 micras, un contenido total de polifenol de por lo menos 2500 partes por millón, un contenido de humedad de entre 70% y 85% en peso y un contenido agrupado de peladura y semillas de entre 0,01% y 80% en peso, en el que la bebida comprende entre 2% y 30% en peso del coproducto, y en el que la bebida comprende un nivel Brix de entre 5 Brix y 9 Brix. Beverage comprising: between 5% and 90% by weight of juice, added water, at least one non-nutritive sweetener and at least one flavoring, and a juice extraction co-product, in which the co-product comprises a particle size number average of 0.1 to 2000 microns, a total polyphenol content of at least 2,500 parts per million, a moisture content of 70% to 85% by weight, and a pooled peel and seed content of 0 , 01% and 80% by weight, in which the beverage comprises between 2% and 30% by weight of the co-product, and in which the beverage comprises a Brix level of between 5 Brix and 9 Brix.

Preparation and incorporation of co-products into beverages to enhance nutrition and sensory attributes

Co-products from juice extraction, in particular for use in beverage and food products to enhance nutrition and sensory attributes of the products, are provided. The co-product has a number average particle size of between 1 and 2000 microns, a total polyphenol content of at least 2500 parts per million, a moisture content of between 70% and 85% by weight, and a combined peel and seed content between 0.01% and 20% by weight.

A non-dairy fermented water kefir base composition and methods of making and using the same

The present disclosure relates to a non-dairy fermented water kefir base composition and methods of making and/or using the non-dairy fermented water kefir base composition to produce nutritional products, such as food and beverage products.

A non-dairy fermented water kefir base composition and methods of making and using the same

The present disclosure relates to a non-dairy fermented water kefir base composition and methods of making and/or using the non-dairy fermented water kefir base composition to produce nutritional products, such as food and beverage products.

A non-dairy fermented water kefir base composition and methods of making and using the same

The present disclosure relates to a non-dairy fermented water kefir base composition and methods of making and/or using the non-dairy fermented water kefir base composition to produce nutritional products, such as food and beverage products.

Flour Having Improved Organoleptic Properties

A fermented flour having an improved mouthfeel and taste includes a reduced concentration of off-flavor compounds. Methods of reducing the off-flavored compounds concentration in a flour include fermenting the flour under solid state fermenting conditions.

Flour having improved organoleptic properties

A fermented flour having an improved mouthfeel and taste includes a reduced concentration of off-flavor compounds. Methods of reducing the off-flavored compounds concentration in a flour include fermenting the flour under solid state fermenting conditions.

Improved method for recovering pomace

A method of recovering pomace produced during the processing of whole fruits and vegetables is described. The method includes optionally enzymatically treating a cold mash during a blanching step to form a hot mash which is finished and then pasteurized and cooled to a temperature no greater than about 2°C. Thereafter, the pasteurized and cooled product is separated into juice and pomace, which has a temperature no greater than about 13° C and which can be packaged for use.

Improved method for recovering pomace

A method of recovering pomace produced during the processing of whole fruits and vegetables is described. The method includes optionally enzymatically treating a cold mash during a blanching step to form a hot mash which is finished and then pasteurized and cooled to a temperature no greater than about 2°C. Thereafter, the pasteurized and cooled product is separated into juice and pomace, which has a temperature no greater than about 13° C and which can be packaged for use.

Apparatus and method for recovering pomace

A method for recovering pomace from a citrus fruit includes providing the citrus fruit to an extractor that separates the fruit into three primary product streams, (i) pomace, juice and pulp, (ii) seeds, peel caps, and peel frits, (iii) waste peel. The extractor includes a vertically oriented strainer tube with axially oriented slots, i.e., slots parallel to the longitudinal axis of the strainer tube, to effectively separate pomace, juice and pulp from the other two primary product streams. An apparatus for performing the method is described.