WO2001016380A1

WO2001016380A1 - Method for producing stable sugar cane juice

Info

Publication number: WO2001016380A1
Application number: PCT/US2000/023786
Authority: WO
Inventors: Jorge E. Gonzales
Original assignee: Hoy Products, Inc.
Priority date: 1999-08-28
Filing date: 2000-08-25
Publication date: 2001-03-08

Abstract

A method is provided for extracting and processing sugar cane juice from sugar cane sticks to produce a stable natural juice product. The method includes the steps of: providing sugar cane sticks having a high sucrose level; extracting sugar cane juice from the sugar cane sticks using a roller mill apparatus; filtering, and optionally treating the neutral cane sugar juice with one or more flocculates, to obtain a purified sugar cane juice product having a purity of 99.1 to 99.9 %; and pasteurizing the purified sugar cane juice. The sugar cane juice is optionally concentrated to reduce its weight and volume.

Description

METHOD FOR PRODUCING STABLE SUGAR CANE JUICE

Field of the Invention

This invention relates to a method for extracting and processing sugar cane juice for the production of a potable natural sugar cane juice product.

Background of the Invention

The production of crystallized sugar from raw sugar cane is well known. Furthermore, the development of equipment and associated processes for producing sugar from sugar cane stalks has been extensive. Generally, sugar products are produced from a naturally-occurring liquid contained within the cells of sugar cane stalks.

In many places throughout the world, and especially in Latin America, this naturally occurring juice contained in the cells of sugar cane stalks is highly regarded as a beverage. In Latin America, this natural juice product is commonly referred to as "guarapo . " The term "guarapo" , which carries the unmistakable sonority of its Quechuan origin, has become part of the Spanish language to identify and define what is arguably the most pleasant and truly popular beverage in South America . Fresh guarapo has long been regarded as a healthy beverage which, in addition to providing thirst-quenching refreshment, is believed to have attributes that improve and enhance sexual performance. In fact, songs written by grateful Latin Americans having firsthand knowledge of its gifts have become an integral part of Latin American folklore. Unfortunately, the shelf life of pure guarapo extracted from sugar cane using known methods is very limited, and a process for producing a natural guarapo product for commercial distribution does not exist. As a result, alternative efforts have focused primarily on providing portable equipment geared toward producing guarapo for immediate consumption. For instance, U.S. Patent No. 5,320,035 to Sanchez et al . teaches a portable sugar cane juice extractor for use commercially in a setting where juice is squeezed to order for individual consumers, such as at a fair or in a restaurant, retail store or street stand. Consequently, the enjoyment of pure guarapo has been primarily limited to persons living in sugar cane producing regions of the world where the fresh juice is available.

Methods have been disclosed for producing a sugar cane juice product having more than a transitory shelf-life, but these require the addition of non-natural chemical additives, such as acids, during juice processing. For example, a South African patent document dated November 25, 1997 discloses the addition of ascorbic acid to the raw juice from the mills, followed by addition of an acidic solution of citric acid, malic acid, a tartic acid, phosphoric acid, and mixtures thereof, to reduce the pH of the juice to below 5, accompanied by addition of sodium citrate, potassium citrate, sodium phosphate di-basic and mixtures thereof to "stabilize" the acidic solution. The pH of the finally processed juice is adjusted to between 1.4 and 4.9. The addition of chemical additives is undesirable because it alters the natural flavor of the final juice product. Additionally, known methods have the further disadvantage of tending to be economically inefficient for producing commercial quantities.

Accordingly, there is a recognized need for an economical method of processing sugar cane to produce commercial quantities of guarapo in a stable form for bottling and distribution, whereby the method prevents the natural fermentation of the juice, that preserves its natural color, and preserves its natural taste.

It is therefore an object of this invention to provide a sugar cane juice clarification and stabilization process which preserves the natural flavor of the juice. It is another object of the invention to provide a sugar cane juice treatment process which prevents the natural fermentation and reduces the tendency of spoilage of the processed juice.

It is a further object of this invention to provide a sugar cane juice treatment process which preserves the natural color of the juice. It is also an object of the invention to provide a method for processing sugar cane juice to provide a product that has an extended shelf life and that can be bottled either alone, or with other ingredients. It is another object of this invention to provide an economical method for processing sugar cane juice that is adapted for producing large volumes of stable juice product for commercial distribution.

It is another object of this invention to provide a sugar cane juice extraction and treatment process for producing a natural tasting sugar cane juice concentrate that can be added commercially available sugar-containing juice drink preparations to provide a beverage having an improved taste of the drink. It is also an object of the invention to provide a method and a concentrated sugar cane juice product that can be packaged and distributed for commercial use or use by consumers .

Yet another object of the invention is to provide a new category of bottled beverages for commercial distribution that are based on purified sugar cane juice.

Summary of the Invention

The above and other objects and advantages are achieved by the method of the present invention. Initially, sugar cane juice is extracted from manually harvested high sucrose content sugar cane sticks using a roller mill tandem. Juice extracted from the first two mills is filtered and then stabilized at a pH of about 7.5 through the addition of Calcium Hydroxide. Subsequently, the juice product is heated from a temperature in the range of about 26.7 to

29.4°C, to a temperature of about 99°C. Subsequently, the juice is subjected to a series of clarification processes in which the additives are preferably limited only to natural products. For instance, it is preferred that natural flocculates are used during the clarification steps.

Subsequently, the juice product is concentrated through an evaporation step to form a juice concentrate. Subsequently, the concentrate is further clarified and further concentrated to a Brix of about 75 degrees. In a second preferred embodiment of the method of the invention, the raw sugar cane juice is introduced in an industrial filter apparatus to remove impurities. The raw juice feed to the industrial filter apparatus can be drawn from the output of the first and second mills, or from all of the mills, or from any downstream stage (s) following a primary stage of filtration or clarification. The industrial filtering apparatus is preferably of the self- cleaning type in which the solid materials removed from the filtrate are discharged from the filter medium with a minimum amount of downtime and manual labor and with little or no pre-coating or other preparation of the filter medium or media.

Suitable industrial filter apparatus is manufactured by the following companies: Shenck Filterbau GmbH of Waldstetten, Germany, and sold under the designation Schenk Filtersysteme; Pall Corporation of 2200 Northern Boulevard, East Hills, New York 11548; MicroPure Filtration of Mound, Minnesota; and Lakos International of Braine l'Alleud, Belguim and sold under the designation LAKOS^®. The specific method of operation of the industrial filter apparatus does not form a part of the invention. It is, however, critical that the industrial filter or filters produce a filtrate of sugar cane juice having a purity of at least 99.1%, and preferably a purity of at least 99.5%, and most preferably a purity of at least 99.9%.

As used herein the purity of the juice means the amount of solid or particulate matter that is suspended in the liquid juice product. Solid and particulate matter can include Si0₂, or sand; fibrous elements of the cane plant, variously referred to a bagasse or bagacillo; top soil or dirt, being the indeterminate organic and inorganic materials comprising the cane field in which the sugar cane plant was growing; and waxes, gums, mineral compounds and the like that are found primarily in the outer layer or cortex of the cane stalk. A description of these and other solid and particulate impurities is presented below in Table 1.

It will also be understood that the heat processing of the juice during the practice of the method steps of the invention reduces the microbe count to at least a level that significantly reduces the tendency of the product to discolor, ferment, or otherwise experience deterioration that would effect appearance, taste and healthfulness of the beverage product. During the production of the concentrate, the purified juice is subjected to prolonged heating to remove water from the product, and this treatment produces the desired effect of further extending the shelf life of the refrigerated or non-refrigerated product.

In addition to processing the cane sugar juice to achieve the required high degree of purity, it is also preferred in the practice of the invention that the pH of the finished product be greater, i.e., less acidic than the natural raw juice.

As used in this application, the term "industrial filter apparatus" means currently existing equipment that is commercially available, or such equipment as is developed in the future, that has one or more filter stages for removing impurities such as those found in the unprocessed or partially processed sugar cane juice as it issues from one or more of the mills typically employed in the pressing of the cane to produce a filtrate juice of the desired purity in the range of from 99.1 to 99.9%.

It will be understood that the level of impurities increases with the continued pressing of the cane. The initial impurity level can be minimized by utilizing only the juice produced by the first mill, or the juice from the first and second mills; the impurities increase when juice is collected from the subsequent mills.

As used herein, "natural sugar cane juice" means juice derived directly from crushing sugar cane and without crystallizing the cane sugar. As used herein, the terms "bottled" or "bottles" means any type of container suitable and/or customarily used for packaging beverages and other liquid products for distribution, including glass, plastic, e.g., PET, paperboard and metal cans.

Brief Description of the Drawings

FIG. 1 is a schematic illustration of one embodiment of a method for producing a sugar cane juice product in accordance with the present invention; FIG. 2 is a schematic illustration of a sugar cane juice clarifying apparatus for use with the method of the embodiment of Fig . 1 ; and

FIG. 3 is a schematic illustration of a second embodiment for practicing the method of the invention. Detailed Description of the Preferred Embodiments

Referring now to the drawings, the method of the present invention will be illustrated with reference to the following explanation of preferred examples.

Example I

Sugar Cane Selection

It is preferable to select extremely sweet, soft and flavorful varieties of sugar cane which have substantially no acidic content. In particular, it is preferred that the raw sugar cane chosen for processing yields a sucrose level of at least 13.7 percent. It will be apparent to those skilled in the art of sugar cane processing, that numerous varieties of sugar cane meeting the preferred standards are available in various regions of the world. Well known and commercially available of sugar cane varieties which can be employed to advantage with the process of the present invention include: CCSP2000 CENICANA COLUMBIA SAO PAOLO; CC8568 CENICANA COLUMBIA; CC8592 CINICANA COLUMBIA; MY74275 MAYAGUEZ; and POJ2878. Numerous other varieties locally available in cane producing regions throughout the world can also be used.

Sugar Cane Harvesting & Transport

In the majority of sugar mills around the world, burning the standing sugar cane to facilitate cutting and lifting for transport to the mill is common practice. Where mechanical harvesting is employed and equipment is used for both cutting and lifting, the step of burning is almost always required. Unfortunately, sugar cane burning introduces ash byproduct which alters the natural flavor of the sugar cane juice and cannot be entirely eliminated. Consequently, in the method of the instant invention, it is preferable to avoid the step of burning.

To avoid the need for sugar cane burning, it is preferred that the sugar cane chosen for use with the present invention is manually cut approximately two inches from the stool, removing all green and dry leaves. It is also preferable that the sugar cane tops, commonly referred to as "cogollos," are cut off; thereby avoiding the introduction of their pasty taste which is difficult to eliminate in processing without the use of chemical additives.

Once the sugar cane has been manually cut, it should be manually lifted into a vehicle for transportation to a processing facility. Avoiding mechanical harvesting provides the further benefit of avoiding the introduction of foreign matter commonly carried into the processing mill along with the sugar cane. The foreign matter, often comprising ten percent or more of the sugar cane weight, primarily consists of soil, sludge, ash, leaves, minerals and cane tops. The introduction of the aforementioned foreign matter has the undesirable effect of altering the natural flavor of subsequently extracted sugar cane juice.

Chopping & Juice Extraction

With reference to Fig. 1, the cut sugar cane stalks are initially transferred onto a conveyer table 10 where they are preferably subjected to a standard washing step to reduce impurities on the surface of the stalks.

Subsequently, the sugar cane stalks are conveyed through a standard chopping apparatus 20 to reduce the stalks into smaller individual pieces for feeding through a series of roller mills, as is well known to those skilled in the art. Although sugar cane juice is extracted at each of the subsequent mills, in the process of the present invention it is preferred that the juice chosen for subsequent processing in accordance with the present invention is limited to quantities extracted during passage through the first two 30 of the series of mills. The balance of the juice extracted by the remaining mills can be pumped into factory tanks for use with subsequent standard sugar extraction and refining processes .

Many known sugar cane juice extraction methods incorporate hot water maceration to aid in the extraction process. However, in the process of the present invention it is preferable to avoid the addition of hot maceration water to the first two mill sites 30, since hot water tends to dissolve natural waxes and minerals in the hard, outer cortex of the cane stalk. Instead it is preferred that these components are left behind as part of the bagasse.

In addition to avoiding the commonly-used step of maceration, it is preferable to limit the head stock hydraulic pressure in the first two mills to about 1,500 lbs/in². The limited head stock hydraulic pressure minimizes the undesirable extraction of natural waxes, ferrous compounds and other minerals from the cortex of the sugar cane .

Macro-Particle Filtration Initially, the sugar cane juice extracted by the first two mills is subjected to a standard filtration process 40 for removing macro-sized particles from the juice product, as is well known in the industry. For the purpose of the present invention, the term macro-sized particle is used to denote particles having an average diameter on the order of at least approximately 10^"6 meters. Preferably, macro- particle filtration is accomplished by passing the juice extracted by the first two mills through a standard steel screen filter having about 300-400 openings/in², followed by passage through a standard vibrating screen filter having 0.05 mm diameter holes and a vibration frequency of approximately 800 vibrations/minute.

pH Stabilization

Once the macro-sized particles have been substantially removed from the juice, the juice is subjected to a pH stabilization step 50. Precise pH control of the sugar cane juice is critical to maintaining the natural taste and appearance of the product, as well as the efficiency of the clarification steps described below. The pH of the raw sugar cane juice is usually below 2, but can be somewhat higher in the acid range of pH. The standard procedure in sugar mills is to add calcium hydroxide, also referred to as "milk of lime", until the pH level of the raw juice attains a value in the range of 8.0 to 8.5. The treated product is commonly referred to as "limed" juice. With known sugar cane juice processes, the pH level of 8.0 to 8.5 is maintained prior to subjecting the juice to a clarification process, such that the resulting pH level following clarification is about 7.0. In the method of the present invention, the quantity of calcium hydroxide added to the sugar cane juice is limited to an amount required to achieve a pH level of from about 6.8 to about 7.5. Consequently, the quantity of calcium hydroxide additive is reduced relative to the quantity typically introduced using existing processes. This reduction is critical for maintaining the natural flavor of the sugar cane juice. In general, retaining the natural flavor of the sugar cane juice in the final product requires minimizing the quantity of juice additives such as calcium hydroxide during processing. Following the subsequently performed steps of heating 60 and clarification 70, the resulting pH level of the sugar cane juice product is maintained at approximately 6.8, which is optimal for retaining the natural flavor of the juice.

Heating

Following the step of pH stabilization, the juice product is subjected to heating step 60 raising its temperature from ambient, e.g., approximately 25° to 30°C, to a temperature of approximately 99°C. It will be understood that the maximum temperature is to be less than the boiling point of the juice, since boiling the juice will have an adverse effect on the practice of the process. Heating is accomplished using any of a standard heating apparatus as are well known in the industry. For example, one well known type of juice heating apparatus suitable for use with the process of the present invention comprises a vertical or horizontally disposed steel cylinder having plates at opposite ends for supporting juice-communicating tubes therebetween. The flow of juice through the series of tubes is controlled by a series of baffles. Low pressure steam is introduced into the cylinder through a series of mechanical valves and connectors, arranged such that the steam is flowed through a specific path, minimizing the formation of non-condensable gas pockets. The condensate is typically extracted from a lower part of the cylinder via a steam trap.

First (Standard) Clarification

Following the step of heating, the "limed" juice product is introduced into a standard clarification apparatus 70, as is well known in the industry. Standard clarification includes the addition of any of a number of commonly-used industrial flocculates. For instance, CALGON CANE FLOC R-200 and STOCKHAUSEN PRAESTOL are two examples of well known industrial flocculates used for clarification. The flocculates attach to impurities in the limed juice and then descend to the bottom of the clarifying apparatus. With known processes, the flocculates are extracted through standard froth pumps, filtered using a standard filter such as an Oliver filter, and transferred into storage tanks for subsequent use in raw sugar production. However, in the process of the present invention the juice obtained following froth pump filtration requires further purification to retain the natural flavor of the sugar cane juice . With known extraction processes, a number of non-sugar impurities are retained in the limed juice. The following table illustrates the non-removed impurities present in the limed juice following standard filtration.

Table 1. Impurities requiring additional filtration

Organic non-sugars (mg/1)

Waxy materials (total) 300-800

Waxy materials; hard sugar cane wax 20-50 Waxy materials; soft sugar cane wax 50-100

Waxy material; phosphates 5-15

Total Proteins 15-100

Gums 5-50

Inorganic non-sugars Cations

CaO 100-500

MgO 10-80

Fe₂0₃ 5-30

A1₂0₃ 3-20 Organic Components

Waxy materials 5-15

Protein non-sugars 8-15

Pentosans 3-10

Inorganic Components CaO 1-5

MgO 1-5

Fe₂0₃/Al₂0₃ 3-10

P₂0₅ 1-3

Si0₂ 1-2 Ash insoluble in Hcl (clay & sand) 5-20

Very fine fiber (bagacillo) 15-150 Second Clarification

In a second clarifying step 90, further clarification is accomplished using a novel clarifying apparatus to remove the majority of remaining non- sugar impurities in the limed juice. The general structure of the novel clarifying apparatus, designed for use with the process of the present invention, is explained in more detail below.

Preferably, one or more natural or botanical flocculates is diluted with water and then added to the juice product in the clarifying apparatus. The use of natural flocculates helps maintain the natural flavor of the sugar cane juice. Examples of natural flocculates that can be used include : GUASIMO (GUAZUMA ULMIFOLIA LAMARK) ; BALSO (OCHOMA LAGOPUS SW) ; and CADILLO (TRIUMFETTA LAPPULA L) . Prior to being diluted, the natural flocculate is dried and ground into a fine powder. Preferably, the powdered flocculate is diluted with water to form a flocculate compound sufficient for removing remaining impurities in the juice. For example, I have found success mixing 225 grams of any of the above natural flocculates in a tank holding 100 gallons of water. The flocculate mixture is subsequently injected 80 along with the juice into the clarifying apparatus. I have found that 10 grams of flocculate per ton of juice provides adequate flocculation to remove the undesired constituents to provide a purified product . The flocculate mixture combines with the remaining solids and other impurities suspended in the juice to form a glutinous froth, commonly referred to as Cachaza, which floats to the surface of the juice for easy separation.

Although not preferred, this step of the process can be carried out using any of a variety of commercially-available industrial flocculates, including, but not limited to: Taloflote, manufactured Tate & Lyle, Incorporated; PCS 3106, manufactured by Midland Research Labs; and Qemifloc 900, AH 1000, AP 273, TB 2634, VH 1007, Qemiclar VLC, Qemifloc 724, AH 1010, MPM 1032, and Qemifloc SE, all manufactured by Qemi International, Incorporated. Furthermore, clarification can be carried out using any of a number of available anionic and cationic flocculates.

Referring briefly to FIG. 2, the limed juice and flocculate mixture is injected into the bottom portion of the clarifying tank via conduit 202 controlled by valve 204. Subsequently, the mixture is directed into the tank through conduit extensions 205 an angle of approximately 45 degrees to effect circular rotation of the juice mixture in the tank. The lower section of the tank is provided with a steam coil 226 having a plurality of openings, preferably 1/8 inch in diameter, extending therethrough. The rate at which the steam is released should be just adequate to maintain a juice temperature of approximately 99°C, or just below its boiling point, and provide heat aeration to the juice to affect flocculate formation and its flotation to the surface. Pasteurization can be effected by maintaining the juice at the upper end of the temperature range for about three minutes .

A bubble generating apparatus 208 is provided for enhancing the elevation of froth to the surface of the juice. The bubble generator has a vapor inlet 208 and valve 210 for controlling the flow of vapor into the generator. Vapor is released through openings 211 in the generator. A trap 220 is provided at the bottom of the tank for collecting heavy solids that are not carried to the surface. The trap is also used to empty the clarifying apparatus for cleaning.

Upper and lower sets of paddles, 236 and 230 respectively, are rotated at a rate of approximately 0.5 rpm, by motor assembly 240. The lower paddles 230 produce a mild stirring motion which serves to gently stir the juice and effect flocculate formation. An impurity-rich foam froth is formed at the juice surface where it is subsequently skimmed by upper paddles 236 for removal through slurry conduit 224. Preferably, the upper paddles are provided with curved or bowed surfaces to force the froth over the blades. Purified juice product is received through openings 213 in conduit 214 for transport into overfill tank 242. The purified juice is subsequently communicated through conduit 218 for further processing. Evaporation & Extraction

Following clarification step 90, the juice product is subject to the step of evaporation 100. The juice product is transferred to a standard evaporation apparatus through a transfer conduit. A series of sugar mill evaporators are employed to incrementally increase the sugar cane juice concentration. Preferably, the juice concentrate is removed from the evaporators at a Brix of 60 degrees. Although concentration to a significantly higher Brix value is possible, 60° Brix is the preferred Brix for the additional clarification step 120.

Third Clarification

Preferably, the juice concentrate is subjected to a further clarifying step 120. This step is similar to clarification step 90, with a few exceptions. Namely, the concentration of natural flocculate is reduced by approximately 50 percent. For example, where natural flocculates are employed the flocculate can be introduced at about 5 grams of flocculate powder per ton of juice. At this step of the process, the juice is preferably maintained at a temperature of approximately 60°C. Following this clarification step, the guarapo juice concentrate of the invention is essentially impurity free, having a purity of approximately 99.9 percent. Vacuum Concentration

Following clarification step 120, the concentrate, having a Brix of 60 degrees, is subjected to a vacuum step 120 for further product concentration wherein the Brix is increase to approximately 75 degrees. It will be apparent to those skilled in the art that this step can be performed with a commercially available sugar vacuum pan.

Cooling & Settling

Following vacuum concentration step 130, the sugar cane juice concentrate is pumped into tank 140 for cooling to a temperature below about 55 °C. The tank is provided with a conical bottom fitted with a small trap for solids. Once the sugar cane concentrate having a Brix of 75 degrees is adequately cooled, it can be packed for distribution. The product will remain stable for at least six months when it is maintained at room temperature, e.g., about 25°C, or lower. The preferred temperature for storage is in the range of 16° to 20 °C.

Example II In a further preferred embodiment of the invention, as illustrated in Fig. 3, the cane juice is clarified and purified in an industrial filter apparatus, referred to generally as 300. The main feed conduit 310 preferably receives cane juice from the first mill 32, or the first and second mills, 30; however, the industrial filter apparatus 300 can be designed to receive its feed from one or more additional mills in the series 36. In order to reduce the burden on the industrial filter apparatus 300, settling tanks 42 or other preliminary filtering devices 40 can be employed to remove course fibrous matter and any large particles of dirt and debris carried by the juice.

In one preferred embodiment of industrial filter apparatus 300, a plurality of filter elements 302 each fitted with a filter medium 304 receive the juice feedstream, e.g., through a central feed pipe 306, that distributes the juice through feed outlets 307. The juice passes through the filter media 304, and the filtrate is collected by filtrate recovery conduit 308. Depending upon the condition and amount of the impurities in the raw cane juice, the industrial filter apparatus 300 can be designed with a plurality of filtration stages 310 for sequentially treating the cane juice. As will be understood by one of ordinary skill in the art, the number of stages and the porosity, or retention level of each filtration stage is determined with respect to a number of variable factors, including the level and type of impurities to be removed, the clarity and/or purity desired of the finally finished juice product, the volume or through put of the liquid cane juice to be filtered, whether the process will be operated essentially continuously, or on a batch-wise basis, and the like. The design of the apparatus is well within the skill of the art, and the specific configuration of the industrial filter apparatus 300 does not form a part of the invention. The filtrate is removed from industrial filter apparatus 300 via discharge conduit 320 and delivered to either storage tank 330 or to treatment tank 332. The filtered sugar cane juice preferably has a purity of at least 99.1%, and more preferably a purity of at least 99.5% and most preferably a purity of at least 99.9%. Since the level of purity is determined by the design of the industrial filter apparatus, its proper operation to produce juice meeting the established specifications is determined by routine testing of the filtrate after at least the final stage, as by drawing samples from sampling tube 312 located proximate sight glass 314. Product not meeting the established specifications can be returned from storage tank 330 or another temporary holding tank (not shown) to the appropriate filtration stage 310 via conduit 340. As will be understood by one of ordinary skill in the art, additional pumps, values and other ancillary equipment that is not shown in the schematic illustration of Fig. 3 can be installed to facilitate the handling of large volumes of raw and processed juice.

The pH of the juice can be adjusted in treatment tank 332, if necessary, to provide a juice product having a pH in the predetermined range for product consistency. In one preferred embodiment of the invention, the purified sugar cane juice is concentrated to a value of about 75° Brix in vacuum pan 120, in accordance with the procedure described above in Example I. As a further, but optional, step in the process, the juice is passed through pasteurizing apparatus 350, via inlet conduit 352 and is removed via discharge conduit 354. Following pasteurization, the juice can be transferred to long-term storage tanks, or transported via pipeline or tanker vehicles for bottling. Alternatively, the unpasteurized juice is bottled, either alone or with other constituents, and the bottled beverage or liquid product is flash pasteurized in accordance with established food industry methods and practices.

Product Characteristics

The novel product of the invention has been characterized by various tests and analytical procedures. The tests reported below are both subjective and technical in nature . Concentrated sugar cane juice prepared in accordance with the invention having a value of 75° Brix (identified as Sample 1) was submitted for microbiological analysis along with a quantity of fresh squeezed sugar cane juice (identified as Sample 2) . The tests performed and the results reported were as follows: Test Sample 1 Sample 2 Total Plate Count ca. 7000 CFU/ml >30 MM CFU/ml Staphylococcus < 1 CFU/ml <1 CFU/ml Pseudomonas < 1 CFU/100 ml < 1 CFU/lOOml

Where CFU is Colony Forming Units

A sample drawn from a commercially bottled and pasteurized sugar cane juice beverage produced in accordance with the invention exhibited a Total Plate count of 2CFU/ml. With respect to the Total Plate Count assay, when this analysis is performed on samples of bottled cola drink produced in the United States, the count is greater significantly than that of the unbottled concentrate of the invention. Samples of concentrated sugar cane juice (75° Brix) produced in accordance with Example I of the specification were tested and had 5.6. A bottled beverage (13.9° Brix) prepared from the concentrate of the invention and to which ascorbic acid had been added at the time of bottling was tested and had a pH of 3.91.

Samples of freshly prepared sugar cane juice at 14.7 Brix exhibited a pH of 1.86, a relatively strong acidic value, equivalent to about a 0.01 Normal aqueous solution of HC1. Taste tests (subjective) were conducted using subjects that were familiar with the taste of fresh squeezed guarapo. The subjects reported that the taste of the cane juice beverage of the invention compared favorably, or was superior to the test of fresh guarapo.

The following Table II sets forth the results of laboratory analysis of bottled pasteurized sugar cane juice produced in accordance with the method of Example I in the format customarily used on packaging to satisfy United States Nutrition Facts labelling requirements. Table III provides the same information in the same format for freshly squeezed cane juice.

Beverage Preparation

In one preferred embodiment, the purified and pasteurized sugar cane juice, or guarapo, is bottled for distribution and consumption in glass or plastic bottles that can range in size from 12 to 20 fluid ounces, or larger, using known equipment and procedures to assure sanitary conditions. The guarapo is preferably processed in accordance with known methods to a predetermined uniform sugar concentration so as to provide a consistent product taste for consumers. This can be done by concentrating the juice if the Brix value is too low, or by adding sterilized water to the juice to lower the Brix value. TABLE 31

NUTRITION FACTS

Serving SLM: 8 fl.or. (240g)

Servπ^ Per Package 1.5

Λ-e-feπo*t tr Servin

Ceicrics 150 Calorics Fro π. Pit 0

X^C XXXXXXXXXX XX XX XX^ X^^

% Daily Value"

Tβai Fat 0 g 0%

Saturated ?£ύ 0 g 0%

Chβtencrol 0 g OTo

T^ Carbohydrates 37_ε 12%

Di<s_ary Fiber 0 g 0%

Sugars 3$ g

FTDcin Og

2022000000020^^

VitecaA 0% Vitamin C 50%

Cβacium 2^β/» Iron 0%

"Percent Daily Values are based on & 2,000 calorie diet. Your daily ve)ueβ mβy be btgher or lower depending on your caloric needs.

Teal Fat 65 g 80 g

Sat Fat 20 g 25 e UUH.MW Ml 7(V1 __n

Sodium 2MG0 mg 20G rϋg

Total Carbohvdraxcs 300 g 3'5 g

Dietary Fiber 25 g 30 g

Cfciorit-s p-s_- ram

Fee 9 Carbo: :γάratc3 4 Protein 4 f iroiojy t- ssjβ-i qcψBQ 6

OOSc 000c spaou auojvo JTIO uo 8χjpι»fcφ JSIΛO; JO jaςflrq ^q ^ s9*ϊ_ja_Λ

•.I UOJJ %ol lan βQ

8o£ SΛSΠS

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(2θ t) "⁰38 ^:*^Γ?S ftz?-»S

SIOVΛ KOIIIX IftM

/,εt/00Sπ/lDd 08£9I/I0OΛV If the sugar cane juice is to be transported to a location remote from the mill, the juice is preferably concentrated to from about 60° Brix to about 75° Brix to minimize transportation costs and handling time. The concentrated juice of the invention can also be packaged in a variety of containers for commercial use, or for use by consumers in mixing their own beverages, and in cooking or other food preparations. As noted above, the concentrated juice also exhibits stability for a longer shelf stable storage time. If necessary, the concentrated juice can then be diluted to the desired Brix value prior to bottling.

In yet a further preferred embodiment of the invention, a minor amount of ascorbic acid, commonly known as vitamin C, is added to the juice prior to bottling. Besides providing a recommended nutritional ingredient to the beverage product, the vitamin C serves as a natural preservative. In accordance with recognized nutritional standards, 20 mg to 30 mg, but preferably 25 mg of vitamin C per eight ounces of juice is added to the beverage product. At this level the ascorbic acid has no effect on the taste of the beverage product .

Fruit flavored beverages are produced by blending minor proportions of a supplemental flavoring component, for example, prepared juice beverages, or prepared juice beverage concentrates with the purified sugar cane juice. The regions where sugar cane is grown and processed, and where guarapo has wide-spread popularity among consumers, are also regions in which various tropical fruits are grown. Tropical fruit juices and nectars such as guava, papaya, mango, apricot, nectarine, and the like are mixed in minor proportion with the purified sugar cane juice prior to bottling. The ratio of sugar cane juice to the supplemental tropical fruit flavoring component can be in the range of from 3:1 to 6:1, where the sugar cane juice concentration is about 14° Brix. Other fruit juice-based beverages are prepared from mixtures of non-tropical juices, such as, for example, apple and grape juices, and their blends. The particular ratio is not critical, but is determined by the standards of taste and consumer acceptance of the finished product . Pre-mixed bottled alcoholic beverages containing a minor proportion of alcohol and the purified can sugar juice of the invention. The traditional distilled alcoholic spirit mixed with fresh guarapo is rum. This combination was the original drink known as the "Cuba Libre", and dates back to the early colonial days long before the introduction of bottled soft drinks. The proportion of rum, or other distilled spirit (s) is not critical and is determined in accordance with tradition or local custom. In the United States, one ounce to 1.5 ounces of e.g., rum is added for each individual drink portion. Blended drinks or drink mixes containing fruit juices, fruit juice concentrates, fruit flavors and/or other natural and artificial flavors can also be prepared utilizing the purified cane sugar juice of the invention as a base, major ingredient, or as a sweet flavoring ingredient. Such beverages utilizing the sugar cane juice of the invention can be packaged for sale with, or without, rum, neutral spirits or other alcoholic distilled spirits.

The purified sugar can juice of the invention can also be added in minor proportions to beer and other fermented alcoholic and non-alcoholic malt beverages prior to bottling to provide a sweetened carbonated, and optionally alcoholic beverage. The proportion of sugar cane juice to malt beverage is preferably about 1:1; however, as in the blending of other beverages, different proportions can be employed to meet local tastes and customs .

Dairy or milk containing beverages, cooking and confectionery products and preparations are prepared using the purified sugar cane juice of the invention in a minor proportion. The natural flavor of the cane juice provides a mild molasses, or molasses-like taste and aroma that is particular agreeable in combination with dairy products. Other natural and or artificial flavorings and colors can be added to provide a product in accordance with local recipes and tastes, or to create new naturally sweet beverages. The sugar cane juice is mixed with milk to provide a sweetened and flavored beverage containing from about 10% to 35% juice. The sugar cane juice can have a value of about 15° Brix and up to 75° Brix in the concentrated form. When added to milk in the concentrated form, the resulting product is similar in consistency to condensed milk and can be used as a coffee lightener and in cooking and food applications in place of condensed milk. Ice cream and other frozen dairy confections are prepared using the sugar cane juice of the invention in similar proportions. The sugar cane juice of the invention can also be utilized in preparing flavored alcoholic cordials and sweetened liqueurs, including those that contain milk.

While the preferred embodiments of the invention have been illustrated and described, it will be clear that the invention is not so limited. Numerous modifications, changes, variations, substitutions and equivalents will occur to those skilled in the art without departing from the spirit and scope of the present invention as described in the claims.

Claims

I claim :

1. A method for producing a sugar cane juice product, comprising the steps of: providing freshly extracted sugar cane juice; clarifying said extracted sugar cane juice to remove impurities to produce a juice of a purity of at least 91.1%; pasteurizing the purified sugar cane juice; and recovering and cooling the stabilized purified juice.

2. The method of claim 1 where the clarifying step comprises : adjusting the pH of the fresh sugar cane juice to an essentially neutral pH; mixing the sugar cane juice with at least one flocculant to form a flocculate with the impurities int eh fresh juice; removing the flocculate from the juice; and recovering the purified juice.

3. The method of claim 2 where the pH of the fresh sugar cane juice is adjusted to a pH in the range fro about 6.8 to 7.5.

4. The method of claim 2 where the pH of the fresh sugar cane juice is adjusted by addition of a non-toxic, water-soluble basic compound.

5. The method of claim 4 where the water soluble basic compound is selected from the group consisting of calcium hydroxide, aluminum hydroxide an aluminum sulfate.

6. The method of claim 2 where the steps of mixing the sugar cane juice with at least one flocculant and removing the flocculate is repeated.

7. The method of claim 6 where the method steps of mixing the sugar cane juice with at least one flocculant and removing the flocculate is repeated until the remaining juice has a purity of at least 99.1%.

8. The method of claim 7 where the purified juice has a purity of at least 99.9%.

9. The method of claim 7 where the juice is mixed with flocculant in three separate steps and the method further comprises concentrating the juice to about 60° Brix after the second floccculate is removed.

10. The method of claim 2 where the flocculant is a botanical flocculant.

11. The method of claim 1, comprising the further step of concentrating the recovered purified juice of produce a concentrate having value in the range of 60° Brix.

12. The method of claim 1 where the clarifying step comprises : providing an indsutriral filter apparatus comprising inlet means in communicaiton with a plurality of filter stages, each of said filter stages containing at least one filter medium, means for directing a flow of sugar cane juice to the upstream side of each of the filter stages and means for recovering the filtrate from the downstream side of the at least one filiter medium, and outlet means for discharging the filtrate; passing the fresh sugar cane juice through the industrial filter apparatus inlet; contacting the sugar cane juice with the at least one filter medium on each of the plurality of filter stages; withdrawing the purified sugar cane juice from the apparatus at a purity of at least 91.1%.

13. The method of claim 12 which includes the further step of testing the purity of the sugar cane juice after it has passed through the outlet means of the indudstiral filter apparatus.

14. The method of claim 11 which includes the further step of recycling the sugar cane juice through the at least one filter medium on one or more of the plurality of filter stages to raise the level of the purity of the juice withdrawn from the aparatus .

15. The method of claim 1, which further comprises passing the sugar cane juice through at least one screen filter prior to the clarifying step.

16. The method as recited in claim 1, wherein the sugar cane juice has a sucrose level of at least about 14° Brix.

17. A stabilized sugar cane juice having a purity in the range of from 99.1% to 99.9%.

18. The stabilized sugar can juice of claim 17 where the purity is at least 99.5%.

19. The stabilized sugar can juice of claim 17 where the purity is at least 99.7%.

20. The stabilized sugar cane juice of claim 17 that has a neutral pH.

21. The stabilized sugar cane juice of claim 17 that has a pH in the range from about 4.0 to about 5.5.

22. A pasteurized sugar cane juice having a purity in the range of from 99.1 to 99.9 having a shelf life of at least 90 days at 25°C.

23. The pasteurized sugar cane juice of claim 22 having a density from about 14° to about 75° Brix.

24. The sugar cane juice of claim 23 having a Brix value of about 75 degrees and a shelf life of at least six months at a temperature of about 20 °C.

25. A concentrated sugar cane juice product that has a purity of at least 99.1 and a density of from about 60° to about 75° Brix.

26. The product of claim 25 that has a purity of at least 99.9 and a shelf life of at least six months at a temperature of about 20°C.

27. A beverage for human consumption consisting essentially of: a pasteurized stabilized sugar cane juice having a purity in the range of from 99.1% to 99.9%; and a supplemental flavoring component selected from the group consisting of prepared fruit juices, prepared fruit juice concentrates, prepared alcoholic drink mixes, beer, wine and milk-based dairy products.

28. The beverage of claim 27 where the supplemental flavoring component is the proportion of the sugar cane juice to the range of from about 3:1 to 6:1.

29. The beverage of claim 27 where the supplemental flavoring component is selected from prepared fruit juices and prepared fruit juice concentrates and the ratio of the sugar cane juice to the supplemental flavoring component is in the range from about 3:1 to 5:1.

30. The beverage of claim 27 where the supplemental flavoring component is beer and the proportion of the sugar cane juice to the supplemental flavoring component is about 1:1.

31. The beverage of claim 27 where the supplemental flavoring component is a milk-based dairy product and the proportion of the sugar cane juice to the supplemental flavoring component is in the range of from about 10% to 35%.

32. The beverage of claim 27 that also contains ascorbic acid of about 25 mg/8 fluid ounces of juice.