Indian Patents. 221087:"A PROCESS FOR THE PREPARATION OF CUSTARD APPLE NECTAR"

Title of Invention	"A PROCESS FOR THE PREPARATION OF CUSTARD APPLE NECTAR"
Abstract	The present invention relates to a process for the preparation of Custard apple Nectar. Custard apple is a delicious fruit of the tropics, with cream colored sweet pulp of pleasant flavor.

Full Text	The present invention relates to a process for the preparation of Custard appie Nectar. Custard appie is a deiicious fruit of the tropics, with cream colored sweet pulp of pleasant flavor. The mature fruits after ripening, start dehiscing in next 2-3 days, exposed pulp turning discolored. Any processing of the pulp, by heat above 55°C results in development of off-flavor, bitterness and discoloration. Accordingly, no process product is available in the market. No reference is available on the preparation of custard appie nectar, using the fruit pulp, and subsequently heat pasteurized. Accordingly, a process for the preparation of Custard appie nectar which comprise ; a) scooping of pulp from mature ripe fruits, b) separating the seeds from pulp, using a pulper; c) mixing the above obtained pulp with 0.1% to 0.2% ascorbic acid, d) diluting the pulp with water to obtain nectar containing at least 20% pulp, e) adding sucrose to the above obtained nectar to obtain a total soluble solids in the range of 15-20°Brix, f) acidifying the above obtained nectar by adding citric acid in the range of 0.25-0.30%, g) centrifuging at 5000-10000 rpm for 20 min, h) pasteurizing at 80 - 85°C, for a period of 18 - 22 mirt. to obtain the nectar having clear liquid, free of suspended particles creamy white in color, and a % transmittance of 6 to 10 at 660 nm. In an embodiment of the invention the diluted pulp may be centrifuged at a preferable speed of 7000 - 8000 rpm. In an another embodiment of the process the nectar may be pasteurized at a preferable temperature of 82-85°C for a period of 18-20 min. The main object of the present invention is to provide a process for pieparation of nectar from custard apple pulp. Another object of the present invention is to achieve pasteurization of the nectar prepared, without the problems of discoloration, development of off-flavor and bitterness. The process entails scooping of pulp from mature ripe fruits and separation of seeds from the pulp using a pulper. The fresh pulp is mixed thoroughly with 0,1% ascorbic acid and then subjected to dilution with water to contain 20% pulp. Sugar to make total soluble solids to 18 °B and citric acid 0.25% are added for dissolution. The diluted pulp is centrifuged at 5000 rpm for 20 min to obtain nectar free of suspended particles. After filling into glass bottles, pasteurization is conducted at 85°C for 20 min., to obtain a very acceptable nectar, when consumed after chilling. The following examples are given by way of illustration of trie present invention and its use for preparation of nectar from custard apple, and therefore should not be construed to limit the scope of the present invention. EXAMPLE -1 Pulp is obtained from the mature ripe fruits procured from the tropical climate was used. After dilution of pulp with water, to contain 20% pulp, addition of sugar (to make TSS to 18°B) and citric acid (0.25%) yielded the nectar, that was centrifuged at 5000 rpm for 20 min., to get a non-suspended nectar, that was pasteurized by heat at 85°C, 20 min, followed by filling into bottles. 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 nectar prepared was found acceptable. The novelty of invention is as follows : Pulp of ripe custard apple fruits, after dilution, along with the addition of sugar and citric acid to obtain nectar, when heated for pasteurization to aid storage, results in development of bitterness, off-flavor and discoloration. Subjecting the pulp, immediately after dilution with water to centrifugation, serves to free from the above problems, despite heat pasteurization. The particulate free nature, due to centrifugation renders the nectar to withstand heat pasteurization without deveiopment of bitterness, discoloration and off-flavor. The main advantages of the present invention are : 1. The nectar prepared from custard apple pulp can be heat pasteurized, like any other bottled fruit drinks. 2. Through the procedure depicted, pasteurized nectar does not develop discoloration, off-flavor or bitterness. 3. Nectar can serve to supply those geographic populations bereft of production of custard apple. We claim : 1, A process for the preparation of Custard apple nectar which comprise ; i) scooping of pulp from mature ripe fruits, j) separating the seeds from pulp, using a pulper; k) mixing the above obtained pulp with 0.1% to 0.2% ascorbic acid, l) diluting the pulp with water to obtain nectar containing at least 20% pulp, m) adding sucrose to the above obtained nectar to obtain a total soluble solids in the range of 15-20°Brix, n) acidifying the above obtained nectar by adding citric acid in the range of 0.25-0.30%, o) centrifuging at 5000-10000 rpm for 20 min, p) pasteurizing at 80 - 85°C, for a period of 18 - 22 min. to obtain the nectar having clear liquid, free of suspended particles creamy white in color, and a % transmittance of 6 to 10 at 660 nm. 2, A process as claimed in claims 1, wherein the diluted pulp is centrifuged at a preferable speed of 7000 - 8000 rpm. 3, A process as claimed in claims 1 to 2, wherein, the nectar is pasteurized at a preferable temperature of 82-85°C for a period of 18-20 min. 4. A process as claimed in claims 1 to 3, wherein, a process for the preparation of custard appie nectar from custard appie as herein described with reference to the examples accompanying this specification.

Full Text

The present invention relates to a process for the preparation of Custard appie Nectar.
Custard appie is a deiicious fruit of the tropics, with cream colored sweet pulp of pleasant flavor. The mature fruits after ripening, start dehiscing in next 2-3 days, exposed pulp turning discolored. Any processing of the pulp, by heat above 55°C results in development of off-flavor, bitterness and discoloration. Accordingly, no process product is available in the market.
No reference is available on the preparation of custard appie nectar, using the fruit pulp, and subsequently heat pasteurized.
Accordingly, a process for the preparation of Custard appie nectar which comprise ;
a) scooping of pulp from mature ripe fruits,
b) separating the seeds from pulp, using a pulper;
c) mixing the above obtained pulp with 0.1% to 0.2% ascorbic acid,
d) diluting the pulp with water to obtain nectar containing at least 20%
pulp,
e) adding sucrose to the above obtained nectar to obtain a total soluble
solids in the range of 15-20°Brix,
f) acidifying the above obtained nectar by adding citric acid in the range
of 0.25-0.30%,
g) centrifuging at 5000-10000 rpm for 20 min,
h) pasteurizing at 80 - 85°C, for a period of 18 - 22 mirt. to obtain the
nectar having clear liquid, free of suspended particles creamy white in
color, and a % transmittance of 6 to 10 at 660 nm.
In an embodiment of the invention the diluted pulp may be centrifuged at a preferable speed of 7000 - 8000 rpm.
In an another embodiment of the process the nectar may be pasteurized at a preferable temperature of 82-85°C for a period of 18-20 min.
The main object of the present invention is to provide a process for pieparation of nectar from custard apple pulp.
Another object of the present invention is to achieve pasteurization of the nectar prepared, without the problems of discoloration, development of off-flavor and bitterness.
The process entails scooping of pulp from mature ripe fruits and separation of seeds from the pulp using a pulper. The fresh pulp is mixed thoroughly with 0,1% ascorbic acid and then subjected to dilution with water to contain 20% pulp. Sugar to make total soluble solids to 18 °B and citric acid 0.25% are added for dissolution. The diluted pulp is centrifuged at 5000 rpm for 20 min to obtain nectar free of suspended particles. After filling into glass bottles, pasteurization
is conducted at 85°C for 20 min., to obtain a very acceptable nectar, when consumed after chilling.
The following examples are given by way of illustration of trie present invention and its use for preparation of nectar from custard apple, and therefore should not be construed to limit the scope of the present invention.
EXAMPLE -1
Pulp is obtained from the mature ripe fruits procured from the tropical climate was used. After dilution of pulp with water, to contain 20% pulp, addition of sugar (to make TSS to 18°B) and citric acid (0.25%) yielded the nectar, that was centrifuged at 5000 rpm for 20 min., to get a non-suspended nectar, that was pasteurized by heat at 85°C, 20 min, followed by filling into bottles.
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 nectar prepared was found acceptable.
The novelty of invention is as follows :
Pulp of ripe custard apple fruits, after dilution, along with the addition of sugar and citric acid to obtain nectar, when heated for pasteurization to aid storage,

results in development of bitterness, off-flavor and discoloration. Subjecting the
pulp, immediately after dilution with water to centrifugation, serves to free from the above problems, despite heat pasteurization. The particulate free nature, due to centrifugation renders the nectar to withstand heat pasteurization without deveiopment of bitterness, discoloration and off-flavor.
The main advantages of the present invention are :
1. The nectar prepared from custard apple pulp can be heat pasteurized, like
any other bottled fruit drinks.
2. Through the procedure depicted, pasteurized nectar does not develop
discoloration, off-flavor or bitterness.
3. Nectar can serve to supply those geographic populations bereft of production
of custard apple.

We claim :
1, A process for the preparation of Custard apple nectar which comprise ;
i) scooping of pulp from mature ripe fruits,
j) separating the seeds from pulp, using a pulper;
k) mixing the above obtained pulp with 0.1% to 0.2% ascorbic acid,
l) diluting the pulp with water to obtain nectar containing at least 20%
pulp, m) adding sucrose to the above obtained nectar to obtain a total soluble
solids in the range of 15-20°Brix, n) acidifying the above obtained nectar by adding citric acid in the range
of 0.25-0.30%,
o) centrifuging at 5000-10000 rpm for 20 min, p) pasteurizing at 80 - 85°C, for a period of 18 - 22 min. to obtain the
nectar having clear liquid, free of suspended particles creamy white in
color, and a % transmittance of 6 to 10 at 660 nm.
2, A process as claimed in claims 1, wherein the diluted pulp is centrifuged at a
preferable speed of 7000 - 8000 rpm.
3, A process as claimed in claims 1 to 2, wherein, the nectar is pasteurized at a
preferable temperature of 82-85°C for a period of 18-20 min.
4. A process as claimed in claims 1 to 3, wherein, a process for the preparation of custard appie nectar from custard appie as herein described with reference to the examples accompanying this specification.

Documents:

402-DEL-2003-Abstract(17-12-2007).pdf

402-del-2003-abstract.pdf

402-DEL-2003-Claims(17-12-2007).pdf

402-del-2003-claims.pdf

402-DEL-2003-Correspondecne-Others(17-12-2007).pdf

402-del-2003-correspondence-others.pdf

402-del-2003-correspondence-po.pdf

402-DEL-2003-Description (Complete)(17-12-2007).pdf

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

402-del-2003-form-1.pdf

402-del-2003-form-18.pdf

402-DEL-2003-Form-2(17-12-2007).pdf

402-del-2003-form-2.pdf

402-DEL-2003-Form-3(17-12-2007).pdf

402-del-2003-form-3.pdf

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Patent Number

221087

Indian Patent Application Number

402/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 RESARCH

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-570013, INDIA.
2	M.N. SHASHIREKHA	CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE, MYSORE-570013, INDIA.
3	M.R. VIJAYALAKSHMI	CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE, MYSORE-570013, INDIA.
4	REVATHY BASKARAN	CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE, MYSORE-570013, INDIA.

PCT International Classification Number

A23L 1/064

PCT International Application Number

N/A

PCT International Filing date

PCT Conventions:

#	PCT Application Number	Date of Convention	Priority Country
1			NA