Indian Patents. 221088:"A PROCESS FOR THE PREPARATION OF DEHYDRATED PRODUCT FROM CUSTARD APPLE"

Title of Invention	"A PROCESS FOR THE PREPARATION OF DEHYDRATED PRODUCT FROM CUSTARD APPLE"
Abstract	NA

Full Text	The present invention relates to a process for the preparation of dehydrated product from custard apple. The present invention deals with conversion of custard apple pulp into dehydrated product in acceptable condition, that can find use in various applications during non-availability of the fruit. Custard apple is a delicious fruit of the tropics, with cream colored sweet pulp of pleasant flavour. The mature fruits after ripening, start dehiscing in next 2-3 days, exposed pulp turning, discolored. Any processing of the pulp, by heat above 5§°C results in development of off-flavor, bitterness, and discoloration. Accordingly, no processed product is available in the market. No reference is available on the preparation of dehydrated product from custard apple. Accordingly, the present invention deals with a process to obtain dehydrated product from the fruit pulp. The main object of the present invention is to provide a process for preparation of dehydrated product from the custard apple pulp. Another object of the present invention is to achieve development of an acceptable dehydrated product, free of the characteristic problems of discoloration, development of off-flavor and bitterness, eventual due to heat beyond 55°C. Accordingly, the present invention provides a process for the preparation of dehydrated product from custard apple, which comprises: a) scooping of pulp from mature ripe fruits; b) separation of seeds from pulp using a pulper; c) immediate thorough mixing of pulp with about 0.1% ascorbic acid; d) supplementation of pulp with maltodextrin (2%) and sucrose (57%) along with tricalcium phosphate (1%) as anticaking agent, to achieve 70°B; e) spreading in about 1 cm thick layer in stainless steel trays; f) drying under vacuum (-0.8 kg cm"2) at about 65°C; g) to yield a dehydrated product free of bitterness, discoloration and development of off-flavour and h) that could taste similar to custard apple on rehydration. In an embodiment of the present invention is to obtain a dehydrated product of acceptable quality on rehydration. In another embodiment, the dehydrated product be free of bitterness, discoloration, and development of off-flavour. The process entails scooping of pulp from mature ripe fruits and separation of seeds from pulp using a pulper. The fresh pulp is immediately mixed thoroughly with 0.1% ascorbic acid followed by supplementation with maltodextrin (2%), sucrose (57%) and tricalcium phosphate (1%) to achieve 70°B. So supplemented pulp is spread in ~1 cm thick layer in stainless steel trays and subjected to drying at ~65°C under 0.8 kg cm"2 vacuum. The dehydrated product is stored in airtight containers. The following examples are given by way of illustration of the present invention and its use for preparation of dehydrated product from custard apple, and therefore should not be construed to limit the scope of the present invention. EXAMPLE -1 Pulp obtained from the mature ripe fruits procured from the tropical climate was used. After immediate mixing with 0.1% ascorbic acid, the pulp was supplemented with maltodextrin (2%), sucrose (57%) and tricalcium * phosphate (1%) to achieve 70°B. The supplemented pulp was spread (~ 1cm thickness) in stainless steel trays. The trays were kept for drying at 65°C under vacuum (0.8 kg cm"2). EXAMPLE - 2 This was a replica of example -1, except that the pulp was from mature ripe fruits procured from the sub-tropical climate. The dehydrated product so obtained was found acceptable. The novelty of invention is as follows: Pulp of ripe custard apple fruits when heated at 65°C even under vacuum develops bitterness, off-flavor and discoloration. Supplementing the fresh pulp with maltodextrin, sucrose and the anticaking agent, tricalcium phosphate at 2, 57 and 1 % levels (that raised the Brix to 70°) served to overcome these characteristic problems despite drying the supplemented pulp spread in trays at 65°C under vacuum. The main advantages of the present invention are: 1. The product represents the dehydrated form of the fruit for extended storage life, to serve the off-seasons. 2. The dehydrated product is amenable for easier transportation to the geographic regions, bereft of cultivation of custard apple. 3. The dehydrated product could serve as the base material for preparation of various other custard apple fruit based products, upon rehydration, dilution and chilling. We Claim: 1. A process for the preparation of dehydrated product from custard apple, which comprises: a) scooping of pulp from mature ripe fruits; b) separation of seeds from pulp using a pulper; c) mixing of pulp as obtained in step (b) with about 0.1% ascorbic acid; d) supplementation of pulp with maltodextrin (2%) and sucrose (57%) along with •tricalcium phosphate (1%) as anticaking agent, to achieve 70°B; e) spreading in about 1 cm thick layer in stainless steel trays; f) drying under vacuum (~0.8 kg cm"2) at a temperature ranging 60-70 °C to yield a dehydrated product free of bitterness, discoloration and development of off-flavor. 2. A process as claimed in claim 1, wherein the pulp immediately after separation from the seeds is supplemented with 0.1% ascorbic acid. 3. A process claimed in claims 1 and 2, wherein the acidified pulp is further supplemented with maltodextrin, sucrose and an anticaking agent (tricalcium phosphate) to render the product free of bitterness, discoloration and off-flavor development, during the process of drying. 4. A process claimed in claims 1 to 3, wherein the fresh fruit pulp after the above supplements can withstand drying at ~65°C under vacuum, without the problems of bitterness, discoloration and off-flavor. 5. A process for the preparation of dehydrated product from custard apple as herein described with reference to the examples accompanying this specification.

Full Text

The present invention relates to a process for the preparation of
dehydrated product from custard apple. The present invention deals with
conversion of custard apple pulp into dehydrated product in acceptable
condition, that can find use in various applications during non-availability of
the fruit.
Custard apple is a delicious fruit of the tropics, with cream colored sweet
pulp of pleasant flavour. The mature fruits after ripening, start dehiscing in
next 2-3 days, exposed pulp turning, discolored. Any processing of the pulp,
by heat above 5§°C results in development of off-flavor, bitterness, and
discoloration. Accordingly, no processed product is available in the market.
No reference is available on the preparation of dehydrated product from
custard apple.
Accordingly, the present invention deals with a process to obtain
dehydrated product from the fruit pulp.
The main object of the present invention is to provide a process for
preparation of dehydrated product from the custard apple pulp.
Another object of the present invention is to achieve development of an
acceptable dehydrated product, free of the characteristic problems of
discoloration, development of off-flavor and bitterness, eventual due to heat
beyond 55°C.
Accordingly, the present invention provides a process for the preparation
of dehydrated product from custard apple, which comprises: a) scooping of
pulp from mature ripe fruits; b) separation of seeds from pulp using a pulper;
c) immediate thorough mixing of pulp with about 0.1% ascorbic acid;
d) supplementation of pulp with maltodextrin (2%) and sucrose (57%) along
with tricalcium phosphate (1%) as anticaking agent, to achieve 70°B;
e) spreading in about 1 cm thick layer in stainless steel trays; f) drying under
vacuum (-0.8 kg cm"2) at about 65°C; g) to yield a dehydrated product free of
bitterness, discoloration and development of off-flavour and h) that could taste
similar to custard apple on rehydration.
In an embodiment of the present invention is to obtain a dehydrated
product of acceptable quality on rehydration.
In another embodiment, the dehydrated product be free of bitterness,
discoloration, and development of off-flavour.
The process entails scooping of pulp from mature ripe fruits and
separation of seeds from pulp using a pulper. The fresh pulp is immediately
mixed thoroughly with 0.1% ascorbic acid followed by supplementation with
maltodextrin (2%), sucrose (57%) and tricalcium phosphate (1%) to achieve
70°B. So supplemented pulp is spread in ~1 cm thick layer in stainless steel
trays and subjected to drying at ~65°C under 0.8 kg cm"2 vacuum. The
dehydrated product is stored in airtight containers.
The following examples are given by way of illustration of the present
invention and its use for preparation of dehydrated product from custard
apple, and therefore should not be construed to limit the scope of the present
invention.
EXAMPLE -1
Pulp obtained from the mature ripe fruits procured from the tropical
climate was used. After immediate mixing with 0.1% ascorbic acid, the pulp
was supplemented with maltodextrin (2%), sucrose (57%) and tricalcium
*
phosphate (1%) to achieve 70°B. The supplemented pulp was spread (~ 1cm
thickness) in stainless steel trays. The trays were kept for drying at 65°C
under vacuum (0.8 kg cm"2).
EXAMPLE - 2
This was a replica of example -1, except that the pulp was from mature
ripe fruits procured from the sub-tropical climate. The dehydrated product so
obtained was found acceptable.
The novelty of invention is as follows:
Pulp of ripe custard apple fruits when heated at 65°C even under
vacuum develops bitterness, off-flavor and discoloration. Supplementing the
fresh pulp with maltodextrin, sucrose and the anticaking agent, tricalcium
phosphate at 2, 57 and 1 % levels (that raised the Brix to 70°) served to
overcome these characteristic problems despite drying the supplemented pulp
spread in trays at 65°C under vacuum.
The main advantages of the present invention are:
1. The product represents the dehydrated form of the fruit for extended
storage life, to serve the off-seasons.
2. The dehydrated product is amenable for easier transportation to the
geographic regions, bereft of cultivation of custard apple.
3. The dehydrated product could serve as the base material for preparation
of various other custard apple fruit based products, upon rehydration,
dilution and chilling.

We Claim:
1. A process for the preparation of dehydrated product from custard apple,
which comprises:
a) scooping of pulp from mature ripe fruits;
b) separation of seeds from pulp using a pulper;
c) mixing of pulp as obtained in step (b) with about 0.1% ascorbic
acid;
d) supplementation of pulp with maltodextrin (2%) and sucrose (57%)
along with •tricalcium phosphate (1%) as anticaking agent, to
achieve 70°B;
e) spreading in about 1 cm thick layer in stainless steel trays;
f) drying under vacuum (~0.8 kg cm"2) at a temperature ranging 60-70
°C to yield a dehydrated product free of bitterness, discoloration
and development of off-flavor.
2. A process as claimed in claim 1, wherein the pulp immediately after
separation from the seeds is supplemented with 0.1% ascorbic acid.
3. A process claimed in claims 1 and 2, wherein the acidified pulp is further
supplemented with maltodextrin, sucrose and an anticaking agent
(tricalcium phosphate) to render the product free of bitterness,
discoloration and off-flavor development, during the process of drying.
4. A process claimed in claims 1 to 3, wherein the fresh fruit pulp after the
above supplements can withstand drying at ~65°C under vacuum,
without the problems of bitterness, discoloration and off-flavor.
5. A process for the preparation of dehydrated product from custard apple
as herein described with reference to the examples accompanying this
specification.

Documents:

382-DEL-2003-Abstract (01-02-2008).pdf

382-DEL-2003-Claims (01-02-2008).pdf

382-del-2003-claims.pdf

382-DEL-2003-Correspondence-Others (01-02-2008).pdf

382-del-2003-correspondence-others.pdf

382-del-2003-correspondence-po.pdf

382-DEL-2003-Description (Complete) (01-02-2008).pdf

382-del-2003-description (complete).pdf

382-del-2003-description (provisional).pdf

382-del-2003-form-1.pdf

382-del-2003-form-18.pdf

382-del-2003-form-2.pdf

382-DEL-2003-Form-3 (01-02-2008).pdf

382-del-2003-form-3.pdf

382-del-2003-form-4.pdf

382-del-2003-form-5.pdf

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Patent Number

221088

Indian Patent Application Number

382/DEL/2003

PG Journal Number

31/2008

Publication Date

01-Aug-2008

Grant Date

17-Jun-2008

Date of Filing

26-Mar-2003

Name of Patentee

COUNCIL OF SCIENTIFIC AND INDUSTRIAL RESEARCH

Applicant Address

RAFI MARG, NEW DELHI-110 001, INDIA.

Inventors:

#	Inventor's Name	Inventor's Address
1	S. RAJARATHNAM	CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE,MYSORE-570 013,INDIA.
2	M.N. SHASHIREKHA	CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE,MYSORE-570 013,INDIA.
3	M.R. VIJAYALAKSHMI	CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE,MYSORE-570 013,INDIA.
4	RAVATHY BASKARAN	CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE,MYSORE-570 013,INDIA.

PCT International Classification Number

A23L 1/27

PCT International Application Number

N/A

PCT International Filing date

PCT Conventions:

#	PCT Application Number	Date of Convention	Priority Country
1			NA