Note: Descriptions are shown in the official language in which they were submitted.
~23~
.
Predejuiced mash is partially dejuiced mash, i.e. mash from which
a part of the juice has been removed, preferably by pressing
The invention comprises a method for enzymatic treatment of pre-
dejuiced mash originating from fruits or vegetables, by addition
of an aqueous medium in order to form a viscous mass, and by
addition of an enzyme preparation comprising cellulases, hemi-
cellulases and pectinases to the viscous mass.
Fruit and vegetable juices, especially apple juice, can be produced
mainly by pressing or by total liquefaction. Even if total lique-
faction is the simplest way of obtaining a juice, the total lique-
faction requires a rather high amount of enzyme, and for that reason
the less enzyme demanding, conventional pressing method is often pre-
ferred.
By use of the conventional pressing ~ethod a relatively high am~unt
of predejuiced mash is generated. In US patent no. 4,275,648 it has
been suggested to subject this predejuiced mash to an enzymatic treat-
ment in order to generate some more juice from the predejuiced mash.
However~ with the conventional enzymes indicated in ~S patent no.
4,275,648 it has been found that the treatment time of the predejuiced
mash is relatively long, that the viscosity decrease rate of the
viscous mass consisting of predejuiced mash and aqueous ~edium is
relatively low, and that the throughput in relation to the pressing
operation subsequent to the treatment of ehe predejuiced mash is
relatively low.
~'~3~
Now, according to the invention surprisingly it has been found
that the above disadvantages may be obviated or mitigated if a
special enzyme preparation is used for the enzy~atic treatment.
Thus the invention comprises a method for enzymatic treatment of
predejuiced mash originating from fruits or vegetables by
addition of an aqueous medium in order to form a viscous mass
and by addition of an enzyme preparation comprising cellulases,
hemicellulases, and pectinases to the viscous mass, wherein the
enzyme preparation is an SPS-ase as described in Canadian patent
application No. 418,242 or in the corresponding Belgian patent
No. 895,430 published on June 21, 1983.
The aqueous medium could be e.g. tap water, deionized water, or
ex~raction liquid from a previous pressing of mash.
In a preferred embodiment of the method according to the invention the
SPS-ase is added in an amount corresponding to a MO~ activity of
between 10 and 2000 MOU units/kg of predejuiced mash (the definition
of the MOU unit will be indicated later in this specification). In
this manner a compromise between low treatment time and high viscosity
decrease rate can be obtained.
In a preferred embodiment of the method according to the invention the
added SPS-ase preparation is producible on the basis of Aspergill~s
aculeatus CBS 101.43. In this manner an optimal ratio between
cellulases, hemicellulases, pectinases and SPS-ase is obtained in
regard to maximum decomposition.
In a preferred embodiment of the method according to the invention
the treatment temperature is between 10C.and 65C.jpreferably between
15C. and 30C. or between 45C. and 55C. In the preferred lower
temperature range the reaction rate is relatively low, but as a
compensation the taste of the degradation product of the predej-liced
mash is excellent. In the preferred higher temperature range the re-
action rate is relatively high, whereas the taste of the degradation
product of the predejuiced mash may be somewhat impared; as the
`` ~23~
degradation product of the predejuiced mash is only a small fraction
of the primary juice, this possible lmpairment is of no practical
significance. The intermediate temperature range is less preferred
due to risk of microbial contamination.
In a preferred embodLment of the method according to the invention
the treatment tLme is bet~leen 10 minutes and 15 hours, preferably
between 30 minutes and 3 hours. In the lower range of the time
interval the decomposition of the predejuiced mash is relatively low,
but as a compensation the throughput through the plant is relatively
high. In the higher range of the time interval the decomposition of
the predejuiced mash is relatively high, whereas th~ throughput
through the plant i5 relatively low.
In a preferred embodiment of the method according to the invention
the pH during treatment is the natural pH and deionized water is
used as the aqueous medium. In this manner no interference with the
composition of the natural mineral salts is generated.
In a preferred embodiment of the method according to the invention
the extraction liquid from a previous pressing of mash is used as
the aqueous mediu~.. In this manner the cost for final concentration
of the liquid extract from the predejuiced mash can be reduced.
In a preferred embodiment of the method according to the invention
the fruits or vegetables are apples, pears, black or red currants,
peaches, apricots, berries, grapes, citrus fruits, tropical fruits,
carrots, potatoes, celery, paprica, peas, tomatoes, beans, cabbàge,
or onions. It has been found that all the advantages listed above
can be obtained with predejuiced mash originating from these fruits
or vegetables.
Usually the dry weight of the pomace is around 10-50 % of the dry
weight of the predejuiced mash used as a starting material. Thus,
pomace is the fruit or vegetable residue, from which practically no
more juice normally can be obtained.
-- 3 --
~Z3 1~
By means of the lnventlon an increase of the Brix yield ln the
final julce is obtained by solubilizatlon of polysaccharides other
than pectins, due to the SPS-ase activity.
As appears from the following examples the invention opens up
the possibility for a low enzyme dosage in cornparison with con-
ventional enzymes on an equal MOU-basis.
In the method described in U.S. Patent No. 4,275,648 the pomace
resulting from the enzymatic treatment of the predejuiced mash is
separated from the supernatant by means of centrifugal or gravita-
tional forces. However, such devices are n~ part of normal plants
for production of apple juice. According to the invention no such
separation devices are needed, because the same press, which was
used in relation to the formation of the predejuiced mash used as
the starting material in the method according to the invention can
be used also for the separation of the pomace from the supernatant.
Thus the invention provides the further technical advantage in com-
parison to the US pat. no. 4,275,648 prior art that the press can
be used for the above indicated dual purpose whereby investment costs
in the juice production plant are kept to a minimum.
The viscosity decrease rate with conventional enzymes and with an
SPS-ase preparation according to the invention is compared in the
following series of tests. In these tests the Pectinex (prior art
pectinase), and other prior art enzymes and the SPS-ase preparation
are used in corresponding concentrations, i.e. concentrations which
generate the s~me pec-tinase activity in MO~ units/kg of predejuiced
mash, whereby the MOU activity is measured according to the "Deter-
mination of the Pectinase Units on Apple Juice (MOU)" of 12.6.1981,
available from Schweizerische Ferment AG, Vogesenstrasse 132, Basle,
Switzerland.
~ 4 --
~L23~2~
Reference is made to the accompany drawing, Figure 1, which
illustrates graphically the relative viscosity decreases of
suspensions of predejuiced apple mash in the presence of
different enzyme preparations.
Predejuiced apple mash which was produced in the following way
was used as a substrate:
Apples were coarsely milled with a Bucher Central mill (4mm~.
The apple mash was pressed until 75% of juice (weight/weight)
was obtained. The resulting predejuiced apple mash was
suspended in the double amount of water and then milled on a
Fryma mill with a coround stone outfit and a fissure of 0.5 mm.
Enzyme reactions were carried out at 50C for 3 hours in the Con-
traves Epprecht Rheomat 15. During stirring continous viscosity
measurements were carried out, and the viscosity expressed as a
percentage of the original viscosity was determined (speed setting
15). Table 1 and Figure 1 show a comparison between the effect of
Pectinex ( )3X (2550 MO~/g), Celluclast tR)1,5 L, the combination of
Pectinex (R) 3X and Celluclast (R) 1 . 5 L and an SPS-ase preparation. The
SPS-ase preparation used in these test corresponded to the SPS-ase
preparation described in example 1 in Canadian pa~ent
application No. 418,242 without base treatment and with the
following enzyme activities:
SPS~/g = 40
SRU/g = 205
PGE/g = 9560
HUT at pH 3,2/g = 3200
VHCU/g =256,000
The results appear from the following table 1 and the attached
figure 1.
-- 5 --
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2~ 9
Appendix to Table 1
(0) : blank
(1) : 30 g Pectine ~ 3X / 100 kg of predejuiced mash
(2) : 50 g Cell~clast~ 1.5 L/100 kg of predejuiced mash
~3) : 30 g Pectinex~ 3X + 60 g Celluclast~ 1.5 L/100 kg of
predejuiced mash
(4) : 77,4 g SPS-ase preparation / 100 kg of predejuice mash
Pectine ~ 3X : 2'550 MOU/g
SPS-ase preparation : 988 MOU/g
~L23~ 9
In the following the lnvention will be illustrated by some examples.
Exam~le 1
_ _ _ _ _ _ _ _
Treatment of prede~uiced applP mash oriyinating from stored apples
(Jonathan and Boskop):
Apples were milled with a Bucher C~ntral mill (4mm) and the mash
pressed after a mash treatment with Pectinex~ (20 g Pectinex~ lX/100
kg apples, one hour, room temperature) with a Bucher horizontal press
until 78 % of juice was obtained.
0~667 kg of the resulting predejuiced apple mash was suspended in
1.333 kg water, heated to 50C. The above indicated SPS-ase prepara-
tion was added (10 g/100 kg of predejuiced mash) during stirring.
After combined stirring for 2 hours the mash was pressed with a Hafico
HP5M press. 1.510 kg "juice" with 5.5 Brix was obtained.
Exam~le 2
____ ____
Industrial treatment of predejuiced apple mash.
To 6000 kg of predejuiced apple mash,-which was received from a con-
ventional processing fruit juice plant (Bucher Ce~tral mill: 6 mm;
mash treatment: 10 g Pectine ~ lX/100 kg of apples, Bucher HP 5000
press) 12.000 1 of hot water ~condensate from the concentrator) was
added and a mixing temperature of 55C was achieved. Then 1.2 kg of
the above indicated SPS-ase preparation was added. After two hours of
slight stirring the mass was pressed with a Bucher HP 5000 press,
similar to a press used for processing of normal apple mashes. The
weight of the pomace was 3700 kg, and 14.300 1 juice with 4.5 Brix
was obtained.
The following examples 3-12 were carried out generally as example 2,
but with the parameters which appear from the following table.
~3~ 2~
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~. . ~ o ~! ~ ~ ~ ~ ~ ~ Example
F F = ~ ~ o ~ g , F ~ P 0 7 ~ ~ ~ p 7 ~ d ~ d r
_ * ~ J~ 1uiced m~sh
of PD~ ln
o ~ ~ o ~ ~ ~ w o ~i weight of raw
w w ~aterial
._ . .
o o o o ~ o ~ o o Quantity of
o ~ o ~ w ~ O ~ Quantlty of
o o o O ~ 0 0 0 o water,
_ _ _ . ._ . ._ . _ _ _,
o o o~ ~ o o o~ ~n ~ o of visOous
: mass, C
-- - ---- - . j
o o o o O O O ase prepara-
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_ - __ _. .. _.. _ _ , _ _ .. .. _
Enzymatic
o o o o o o o o ~ o treatment time
-- . . _ ~ ~
O O O O O O o o ~n O minutes
.,
n ~ O ~ ~ ~ p ~ e v ¦ ~
* ~ ~ - -- --
o ~ ~ w w ~ ~ ~ w w Quantlty of
o o o o ~ ~ ~ o o o o pomace, kg
. __ _ . _ . __ .. _ _ _
, o O O O ~ ~ w O O O Quantity of
- ----- --- .. ... .. . ~
I ~ ~ ~ ~ ~ ~ ~ ~ ~ , Julce concen- .
CD W U~ O ~ ~ ; tratlon, ` ' .
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~23~8~
~rhus~ the preferred emhodiment of the present invention provides
a method for SPS-ase treatment of predejuiced mash by means of
which the treatment time of the p~edejuiced mash can be reduced,
the viscosity decrease rate of the viscous mass consisting of
predejuiced mash and aqueous medium can be increased and the
throughput in relation to the pressing operation subsequent to
treatment of the predejuiced mash can be increased.
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