Title of Invention	A PROCESS FOR PREPARING CUSTARD APPLE JELLY WITHOUT DISCOLORATION,BITTERNESS AND OFF-FLAVOR
Abstract	A process for preparing custard apple jelly without discoloration, bitterness and off-flavor The present invention provides a process for preparing custard apple jelly without discoloration, bitterness and off-flavor, said process comprising the step of (a) obtaining custard apple pulp and diluting the same with water to obtain a mixture containing 60 to 80 % wt. /wt by weight of custard apple pulp; (b) filtering the mixture of step (a) under an operating pressure of 1 to 3 bars to obtain a filtrate containing 45 to 60 % by wt of the custard apple pulp; (c) adding sweetening agent, preservatives, settling agent and other food additives, and (d) boiling the mixture of step (c) at a temperature in the range of 90° C to 100° C and cooling the same to obtain the custard apple jelly.

Title of Invention

A PROCESS FOR PREPARING CUSTARD APPLE JELLY WITHOUT DISCOLORATION,BITTERNESS AND OFF-FLAVOR

Abstract

A process for preparing custard apple jelly without discoloration, bitterness and off-flavor The present invention provides a process for preparing custard apple jelly without discoloration, bitterness and off-flavor, said process comprising the step of (a) obtaining custard apple pulp and diluting the same with water to obtain a mixture containing 60 to 80 % wt. /wt by weight of custard apple pulp; (b) filtering the mixture of step (a) under an operating pressure of 1 to 3 bars to obtain a filtrate containing 45 to 60 % by wt of the custard apple pulp; (c) adding sweetening agent, preservatives, settling agent and other food additives, and (d) boiling the mixture of step (c) at a temperature in the range of 90° C to 100° C and cooling the same to obtain the custard apple jelly.

Full Text	Another object is to extend the storage life of the custard apple fruit in the form of jelly, as value added product. SUMMARY OF THE INVENTION : The present invention provides a process for preparing custard apple jelly without discoloration, bitterness and off-flavor, said process comprising the step of (a) obtaining custard apple pulp and diluting the same with water to obtain a mixture containing 60 to 80 % wt. /wt by weight of custard apple pulp; (b) filtering the mixture of step (a) under an operating pressure of 1 to 3 bars to obtain a filtrate containing 45 to 60 % by wt of the custard apple pulp; (c) adding sweetening agent, preservatives, settling agent and other food additives, and (d) boiling the mixture of step (c) at a temperature in the range of 90° C to 100° C and cooling the same to obtain the custard apple jelly. DETAILED DESCRIPTION OF THE INVENTION: Accordingly, the present invention provides a process for preparing custard apple jelly without discoloration, bitterness and off-flavor, said process comprising the step of: a) obtaining by known method custard apple pulp; b) diluting the pulp of step (a) with water to contain 60-80% w/w pulp, followed by characterized in that micro-filtration using a ceramic membrane with a pore size of 0.1-0. 2 urn with an operating pressure of 1-3 bar at 25-30°C to obtain a micro-filtrate containing 45-60% fruit; c) dissolving the micro-filtrate obtained in step (b) with 40 to 50% by weight of a sweetening agent , 0.7 to 1.0% by weight of a settling agent and 0.4 to 0.55% by weight of a flavoring agent; d) boiling the mixture of step (c) at a temperature range of 90 to 100°C till the total soluble solids reaches to 65°B, to 70°B, e) adding permitted preservatives to the boiled mixture of step (d), and f) allowing the mixture of step (e) to set at room temperature to obtain the custard apple jelly. In an embodiment of the present invention, the custard apple pulp is obtained from fresh ripe custard apple fruits. In another embodiment of the present invention, wherein in step (a), the custard apple pulp is obtained by scooping the pulp from ripe fruits using a pulper followed by separating seeds from the same. In a further embodiment of the present invention, wherein in step (c), the sweetening agent used is sugar. In a still further embodiment of the present invention, wherein in step (c), the settling agent used is pectin. In yet another embodiment of the present invention, wherein in step (c), the flavoring agent used is citric acid. In a further embodiment of the present invention, wherein in step (d), the mixture is boiled at a temperature in the range of 95°C to 98° C. In yet another embodiment of the present invention, wherein in step (e), the permitted food preservative used is sodium benzoate. In still further embodiment of the present invention, wherein the mixture of step (e) is filled in sterilized containers and allowed to set at room temperature. In another embodiment of the present invention, the custard apple jelly thus obtained has a shelf life greater than 6 months. In an embodiment of the present invention, it was required to overcome the problems of discoloration, development of bitterness and off flavour while processing the pulp. In another embodiment of the present invention, the pulp was diluted and subjected to micro-filtration using a ceramic membrane with a pore size of 0.1-0. 2 jjm with an operating pressure of 1-3 bar at 25-30°C. In another embodiment using the micro-filtered juice, jelly is prepared, that is similar from any other fruit, however with characteristic pleasant flavor of custard apple. The process of the present invention involves the following steps: (a) separation, of pulp from the fruit wall; (b) passing through a pulper to remove the seeds; (c) dilution with water to contain 60-80% (w/w) pulp, followed by microfiltration using a ceramic membrane with a pore size of 0. 1-0. 2 urn with an operating pressure of 1-3 bar at 25-30°C; (d) use of the microfiltrate containing 45 -60% fruit ; (e) dissolving sugar (40-55%), pectin (0.7%-1.0%) and citric acid (0.4-0.55%); (f) followed by boiling the mixture till the total soluble solids reaches 65° brix ;(g) adding permitted preservative namely sodium benzoate (236 ppm) (h) filling the above mixture into sterilized bottles and allowing to set at room temperature. The following examples are given by way of illustration of the present invention and its use for preparation of jelly from custard apple, and therefore should not be construed to limit the scope of the present invention. EXAMPLE -1 The pulp is obtained from the mature ripe fruits procured from the tropical climate. The pulp after dilution with water was micro filtered as described above to obtain sparkling clear juice. The micro filtrate (5.5 kg) having a brix of 16°and an acidity of 0.12% is used to dissolve sugar 5.3 kg and the whole mixture is allowed to boil. To the boiling mixture, pectin 80 g ( 4% solution) dissolved in microfiltered juice (2kg) and citric acid (36g) was added and boiling continued till the mixture attained 65°brix. With the addition of sodium benzoate (2.36 g) dissolved in a little warm water, the product was filled hot into pre-sterilised glass bottles, lug capped and allowed to set at room temperature. EXAMPLE - 2 Here the pulp is obtained from mature ripe fruits procured from sub-tropical climate. The procedure followed was similar to that in Example - 1, yields a pleasant flavored product. THE NOVELTY OF THE INVENTION IS AS FOLLOWS: The process described serves to yield jelly from the custard apple, free of characteristic problems viz., bitterness, off-flavor and discoloration while processing above 55°C. Accordingly, no processed product of custard apple is available in the market. In the present invention, in the first phase, the custard apple after suitable dilution is subjected to micro filtration so that the clear filtrate, free of particles, renders it to be free from the above said problems (which are imminent and unavoidable, if the fruit pulp is used directly). The second phase involves addition of sugar, pectin and citric acid to the filtrate obtained by micro filtration, followed by heating to reach the desired 65°B. The sodium benzoate at 236 ppm was added as preservative. The jelly obtained resembles jelly of any other fruit and thus represents a value-added form of the custard apple fruit. ADVANTAGES OF THE PRESENT INVENTION: The main advantages of the present invention are: 1. The process offers to develop value-added product of custard apple, not available in the market. 2. The product though involves heating of the clarified juice, renders to overcome the problems characteristic of heating custard apple pulp. 3. The product developed is similar to other fruits, can be stored for more than 6 months. 4. The product can serve the needs in off-season and of populations in areas bereft of custard apple production. 5. The product affords for easy transportation and thus, can serve to boost the earnings in domestic or export markets. We Claim: 1. A process for preparing custard apple jelly without discoloration, bitterness and off-flavor, said process comprises the step of: a) obtaining by known method custard apple pulp; b) diluting the pulp of step (a) with water to contain 60-80% w/w pulp, followed characterized in that by micro-filtration using a ceramic membrane with a pore size of 0.1-0. 2 µm with an operating pressure of 1-3 bar at 25-30°C to obtain a micro-filtrate containing 45-60% fruit; c) dissolving the micro-filtrate obtained in step (b) with 40 to 50% by weight of a sweetening agent, 0.7 to 1.0% by weight of a settling agent and 0.4 to 0.55% by weight of a flavoring agent; d) boiling the mixture of step (c) at a temperature range of 90 to 100°C till the total soluble solids reaches to 65°B, e) adding permitted preservatives to the boiled mixture of step (d), and f) allowing the mixture of step (e) to set at room temperature to obtain the custard apple jelly. 2. A process as claimed in claim 1, wherein the custard apple pulp is obtained from fresh ripe custard apple fruits. 3. A process as claimed in claim 1, wherein in step (a), the custard apple pulp is obtained by scooping the pulp from ripe fruits using a pulper followed by separating seeds from the same. 4. A process as claimed in claim 1, wherein in step (c), the sweetening agent used is sugar. 5. A process as claimed in claim 1, wherein in step (c), the settling agent used is pectin. 6. A process as claimed in claim 1, wherein in step (c), the flavoring agent used is citric acid. 7. A process as claimed in claim 1, wherein in step (d), the mixture is boiled at a temperature in the range of 95°C to 98° C. 8. A process as claimed in claim 1, wherein in step (e), the permitted food preservative used is sodium benzoate. 9. A process as claimed in claim 1, wherein in step (f), the mixture of step (e) is filled in sterilized containers and allowed to set at room temperature. 10. A process as claimed in claim 1, wherein the custard apple jelly thus obtained has a shelf life greater than 6 months. 11. A process for preparing custard apple jelly without discoloration, bitterness and off-flavor substantially as herein described with reference to examples accompanying this specification.

Full Text

Another object is to extend the storage life of the custard apple fruit in the form of jelly, as value added product.
SUMMARY OF THE INVENTION :
The present invention provides a process for preparing custard apple jelly without discoloration, bitterness and off-flavor, said process comprising the step of (a) obtaining custard apple pulp and diluting the same with water to obtain a mixture containing 60 to 80 % wt. /wt by weight of custard apple pulp; (b) filtering the mixture of step (a) under an operating pressure of 1 to 3 bars to obtain a filtrate containing 45 to 60 % by wt of the custard apple pulp; (c) adding sweetening agent, preservatives, settling agent and other food additives, and (d) boiling the mixture of step (c) at a temperature in the range of 90° C to 100° C and cooling the same to obtain the custard apple jelly.
DETAILED DESCRIPTION OF THE INVENTION:
Accordingly, the present invention provides a process for preparing custard apple jelly without discoloration, bitterness and off-flavor, said process comprising the step of:
a) obtaining by known method custard apple pulp;
b) diluting the pulp of step (a) with water to contain 60-80% w/w pulp, followed by characterized in that micro-filtration using a ceramic membrane with a pore size of 0.1-0. 2 urn with an operating pressure of 1-3 bar at 25-30°C to obtain a micro-filtrate containing 45-60% fruit;
c) dissolving the micro-filtrate obtained in step (b) with 40 to 50% by weight of a sweetening agent , 0.7 to 1.0% by weight of a settling agent and 0.4 to 0.55% by weight of a flavoring agent;
d) boiling the mixture of step (c) at a temperature range of 90 to 100°C till the total soluble solids reaches to 65°B, to 70°B,
e) adding permitted preservatives to the boiled mixture of step (d), and
f) allowing the mixture of step (e) to set at room temperature to obtain the custard apple jelly.
In an embodiment of the present invention, the custard apple pulp is obtained from fresh ripe custard apple fruits.
In another embodiment of the present invention, wherein in step (a), the custard apple pulp is obtained by scooping the pulp from ripe fruits using a pulper followed by separating seeds from the same.
In a further embodiment of the present invention, wherein in step (c), the sweetening agent used is sugar.
In a still further embodiment of the present invention, wherein in step (c), the settling agent used is pectin.
In yet another embodiment of the present invention, wherein in step (c), the flavoring agent used is citric acid.
In a further embodiment of the present invention, wherein in step (d), the mixture is boiled at a temperature in the range of 95°C to 98° C.
In yet another embodiment of the present invention, wherein in step (e), the permitted food preservative used is sodium benzoate.
In still further embodiment of the present invention, wherein the mixture of step (e) is filled in sterilized containers and allowed to set at room temperature.
In another embodiment of the present invention, the custard apple jelly thus obtained has a shelf life greater than 6 months.
In an embodiment of the present invention, it was required to overcome the problems of discoloration, development of bitterness and off flavour while processing the pulp.
In another embodiment of the present invention, the pulp was diluted and subjected to micro-filtration using a ceramic membrane with a pore size of 0.1-0. 2 jjm with an operating pressure of 1-3 bar at 25-30°C.
In another embodiment using the micro-filtered juice, jelly is prepared, that is similar from any other fruit, however with characteristic pleasant flavor of custard apple.
The process of the present invention involves the following steps: (a) separation, of pulp from the fruit wall; (b) passing through a pulper to remove the seeds; (c) dilution with water to contain 60-80% (w/w) pulp, followed by microfiltration using a ceramic membrane with a pore size of 0. 1-0. 2 urn with an

operating pressure of 1-3 bar at 25-30°C; (d) use of the microfiltrate containing 45 -60% fruit ; (e) dissolving sugar (40-55%), pectin (0.7%-1.0%) and citric acid (0.4-0.55%); (f) followed by boiling the mixture till the total soluble solids reaches 65° brix ;(g) adding permitted preservative namely sodium benzoate (236 ppm) (h) filling the above mixture into sterilized bottles and allowing to set at room temperature. The following examples are given by way of illustration of the present invention and its use for preparation of jelly from custard apple, and therefore should not be construed to limit the scope of the present invention.
EXAMPLE -1
The pulp is obtained from the mature ripe fruits procured from the tropical climate. The pulp after dilution with water was micro filtered as described above to obtain sparkling clear juice. The micro filtrate (5.5 kg) having a brix of 16°and an acidity of 0.12% is used to dissolve sugar 5.3 kg and the whole mixture is allowed to boil. To the boiling mixture, pectin 80 g ( 4% solution) dissolved in microfiltered juice (2kg) and citric acid (36g) was added and boiling continued till the mixture attained 65°brix. With the addition of sodium benzoate (2.36 g) dissolved in a little warm water, the product was filled hot into pre-sterilised glass bottles, lug capped and allowed to set at room temperature.
EXAMPLE - 2
Here the pulp is obtained from mature ripe fruits procured from sub-tropical climate. The procedure followed was similar to that in Example - 1, yields a pleasant flavored product.
THE NOVELTY OF THE INVENTION IS AS FOLLOWS: The process described serves to yield jelly from the custard apple, free of characteristic problems viz., bitterness, off-flavor and discoloration while processing above 55°C. Accordingly, no processed product of custard apple is available in the market. In the present invention, in the first phase, the custard apple after suitable dilution is subjected to micro filtration so that the clear filtrate, free of particles, renders it to be free from the above said problems (which are imminent and unavoidable, if the fruit pulp is used directly). The second phase involves addition of sugar, pectin and citric acid to the filtrate obtained by micro filtration, followed by heating to reach the desired 65°B. The sodium benzoate at 236 ppm was added as preservative. The jelly obtained resembles jelly of any other fruit and thus represents a value-added form of the custard apple fruit.
ADVANTAGES OF THE PRESENT INVENTION:
The main advantages of the present invention are:
1. The process offers to develop value-added product of custard apple, not available
in the market.
2. The product though involves heating of the clarified juice, renders to overcome
the problems characteristic of heating custard apple pulp.
3. The product developed is similar to other fruits, can be stored for more than 6
months.
4. The product can serve the needs in off-season and of populations in areas bereft of
custard apple production.
5. The product affords for easy transportation and thus, can serve to boost the
earnings in domestic or export markets.

We Claim:
1. A process for preparing custard apple jelly without discoloration, bitterness and off-flavor, said process
comprises the step of: a) obtaining by known method custard apple pulp; b) diluting the pulp of step (a) with
water to contain 60-80% w/w pulp, followed characterized in that by micro-filtration using a ceramic
membrane with a pore size of 0.1-0. 2 µm with an operating pressure of 1-3 bar at 25-30°C to obtain a
micro-filtrate containing 45-60% fruit; c) dissolving the micro-filtrate obtained in step (b) with 40 to 50% by
weight of a sweetening agent, 0.7 to 1.0% by weight of a settling agent and 0.4 to 0.55% by weight of a
flavoring agent; d) boiling the mixture of step (c) at a temperature range of 90 to 100°C till the total soluble
solids reaches to 65°B, e) adding permitted preservatives to the boiled mixture of step (d), and f) allowing
the mixture of step (e) to set at room temperature to obtain the custard apple jelly.
2. A process as claimed in claim 1, wherein the custard apple pulp is obtained from fresh ripe custard apple fruits.
3. A process as claimed in claim 1, wherein in step (a), the custard apple pulp is obtained by scooping the pulp from ripe fruits using a pulper followed by separating seeds from the same.
4. A process as claimed in claim 1, wherein in step (c), the sweetening agent used is sugar.
5. A process as claimed in claim 1, wherein in step (c), the settling agent used is pectin.
6. A process as claimed in claim 1, wherein in step (c), the flavoring agent used is citric acid.
7. A process as claimed in claim 1, wherein in step (d), the mixture is boiled at a temperature in the range of 95°C to 98° C.
8. A process as claimed in claim 1, wherein in step (e), the permitted food preservative used is sodium benzoate.
9. A process as claimed in claim 1, wherein in step (f), the mixture of step (e) is filled in sterilized containers and allowed to set at room temperature.

10. A process as claimed in claim 1, wherein the custard apple jelly thus obtained has a shelf life greater than 6 months.
11. A process for preparing custard apple jelly without discoloration, bitterness and off-flavor substantially as herein described with reference to examples accompanying this specification.

Documents:

402-DELNP-2004-Abstract-(12-10-2009).pdf

402-delnp-2004-abstract.pdf

402-DELNP-2004-Claims (22-01-2010).pdf

402-DELNP-2004-Claims-(12-10-2009).pdf

402-delnp-2004-claims.pdf

402-DELNP-2004-Correspondence-Others (22-01-2010).pdf

402-DELNP-2004-Correspondence-Others-(12-10-2009).pdf

402-DELNP-2004-Correspondence-Others-(22-01-2010).pdf

402-delnp-2004-correspondence-others.pdf

402-DELNP-2004-Description (Complete) (22-01-2010).pdf

402-DELNP-2004-Description (Complete)-(12-10-2009).pdf

402-delnp-2004-description (complete).pdf

402-DELNP-2004-Form-1-(12-10-2009).pdf

402-delnp-2004-form-1.pdf

402-delnp-2004-form-18.pdf

402-DELNP-2004-Form-2-(12-10-2009).pdf

402-delnp-2004-form-2.pdf

402-DELNP-2004-Form-3 (22-01-2010).pdf

402-DELNP-2004-Form-3-(12-10-2009).pdf

402-delnp-2004-form-3.pdf

402-delnp-2004-form-5.pdf

402-DELNP-2004-Petition-137 (22-01-2010).pdf

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Patent Number

240503

Indian Patent Application Number

402/DELNP/2004

PG Journal Number

21/2010

Publication Date

21-May-2010

Grant Date

13-May-2010

Date of Filing

20-Feb-2004

Name of Patentee

COUNCIL OF SCIENTIFIC & INDUSTRIAL RESEARCH

Applicant Address

RAFI MARG, NEW DELHI-110 001, INDIA.

Inventors:

#	Inventor's Name	Inventor's Address
1	MYSORE NANJARAJURS SHASHIREKHA	CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE, MYSORE-570 013, KARNATAKA, INDIA.
2	SOMASUNDRAM RAJARATHNAM	CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE, MYSORE-570 013, KARNATAKA, INDIA.
3	MUNUSWAMY RAMANUJAM VIJAYALAKSHMI	CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE, MYSORE-570 013, KARNATAKA, INDIA.
4	REVATHY BASKARAN	CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE, MYSORE-570 013, KARNATAKA, INDIA.

PCT International Classification Number

A23L 1/04

PCT International Application Number

PCT/IN03/00410

PCT International Filing date

2003-12-30

PCT Conventions:

#	PCT Application Number	Date of Convention	Priority Country
1	PCT/IN03/00410	2003-12-30	PCT