| Title of Invention | "A PROCESS FOR THE MANUFACTURE OF BITTERLESS KINNOW JUICE". |
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| Abstract | This invention relates to a process for the manufacture of bitterless kinnow juice comprising chilling the washed kinnow fruits to 3-5°C, peeling off the skin from said fruits, separating the juice sacs, extracting the juice from said juice from said juice sacs and then subjecting the same to the conventional steps of pasteurization. |
| Full Text | This invention relates to a novel process for the manufacture of bitterless kinnow juice. The processes for debittering the kinnow juice are known, but these processes (physical/physico-chemical/biotechnological) are curative in nature that aims for removing the developed (delayed) bitterness after juice extraction. Further, there are disadvantages associated with these processes of debittering. One of the main disadvantages is the conventional process charges the nutritive and/or organoleptic nature of debittered juice. Another disadvantage is that the conventional processes are very costly and also it is not useful to commercialize these processes. Yet another disadvantage is that the process is cumbersome and also the colour of the juice changes when the juice is debitterized by the conventional process. Therefore, the main object of the present invention is to propose a novel process for the production of the juice itself. Another object is to propose a novel process, which is very easy, useful and affordable process. Yet another object is to propose a novel process wherein the organoleptic properties of the juice including colour remains the same. According to this invention there is provided a process for the manufacture of bitterless kinnow juice comprising chilling the washed kinnow fruits to 3-5°C, peeling off the skin from said front, separating the juice sacs extracting the juice from said juice sacs and then subjecting the same to the conventional steps of pasteurization. In accordance with this invention the kinnow fruits are kept in the refrigerator so as to get the chilled fruits at a temperature of 3-5°C. The skin/peel is removed from the fruits under the chilling conditions and the juice sacs are separated under chilling conditions. The juice is then extracted from the juice sacs under chilling temperatures itself. And finally the juice is subjected to the steps of pasteurization in a conventional manner. A novel process for the manufacture of bitterless kinnow juice according to a preferred embodiment of this invention is herein described in detail with the help of the accompanying example. The kinnow fruits according to the process of this invention are washed and then kept in a refrigerator so as to get the chilled fruits at a temperature of 3-5°C (central/fruit core temperature). The skin of the fruits is then peeled off under the chilling conditions i.e. the temperature during peeling off the skin is kept between 3-5°C. The juice sacs are then separated under the chilling conditions (referring to complete removal of threads and papery segments, albedo and falvedo) and then the separated juice sacs are subjected to the step of juice extraction (use of electric juicer) again under the chilling conditions. The chilled juice so obtained is then subjected to the conventional steps of pasteurization to get pure and hygienic juice. According to an option the required amount of chemical preservative is added into the juice in order to increase its shelf life. Juice extracted by such method has also been successfully processed in to various products-namely KINNOW SQUASH, KINNOW READY-TO-DRINK/SERVE BEVERAGE, KINNOW WINE (made without undertaking debittering step either before or during fermentation). Now the focus is on processing of kinnow juice concentrate and kinnow juice powder. EXAMPLE 1 kg kinnow fruits were taken and washed with water. The washed fruits were kept in a refrigerator so as to get the chilled fauits at a temperature of 4°C (fruit core temperature). The skin of the chilled fruits was peeled off under chilling conditions and the juice sacs were separated in the same chilling conditions. The juice was extracted from the juice sacs under the chilling conditions (3-5°C) and 625 ml juice was obtained which was subsequently subjected to the steps of conventional pasteurization to obtain the pure hygienic juice. WE CLAIM 1. A process for the manufacture of bitterless kinnow juice comprising chilling the washed kinnow fruits to 3-5°C, peeling off the skin from said fruits, separating the juice sacs, extracting the juice from said juice from said juice sacs and then subjecting the same to the conventional steps of pasteurization. 2. A process as claimed in claim 1 wherein said steps of peeling of the skin, separating the juice sacs and extraction of juice from the juice sacs are carried on under the chilling conditions at a temperature of 3-5°C. 3. A process as claimed in claim 1 wherein the required amount of preservatives are optionally added so as to increase the self life of said juice. 4. A process for the manufacture of bitterless kinnow juice substantially as herein described and illustrated. |
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60-DEL-2003-Abstract-(09-02-2009).pdf
60-DEL-2003-Claims-(09-02-2009).pdf
60-del-2003-correspondence others.pdf
60-del-2003-correspondence- po.pdf
60-DEL-2003-Correspondence-Others-(09-02-2009).pdf
60-del-2003-description (complete).pdf
60-DEL-2003-Form-3-(09-02-2009).pdf
| Patent Number | 234919 | ||||||||
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| Indian Patent Application Number | 60/DEL/2003 | ||||||||
| PG Journal Number | 31/2009 | ||||||||
| Publication Date | 31-Jul-2009 | ||||||||
| Grant Date | 19-Jun-2009 | ||||||||
| Date of Filing | 22-Jan-2003 | ||||||||
| Name of Patentee | THAPAR INSTITUTE OF ENGINEERING AND TECHNOLOGY | ||||||||
| Applicant Address | DEEMED UNIVERSITY, PATIALA-147 004, PUNJAB, INDIA. | ||||||||
Inventors:
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| PCT International Classification Number | A23L 1/068 | ||||||||
| PCT International Application Number | N/A | ||||||||
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