Patent ID: 9017755
Filing Date: 2015-04-28
Classification: A23L,A23V

Abstract:
1. A method for making a fruit or vegetable extract having polyphenols from a fruit or vegetable pomace wherein the fruit or vegetable extract is chosen from the group consisting of: a cranberry extract, a blueberry extract, a grape extract, a blackberry extract, a black currant extract, a tomato extract, a carrot extract, and a beet extract having a phenolics content of at least 3960 mg/100 g of extract comprising the steps of: providing a phenolic containing fruit or vegetable pomace chosen from the group consisting of: a cranberry pomace, a blueberry pomace, a grape pomace, a blackberry pomace, a black currant pomace, a tomato pomace, a carrot pomace, and a beet pomace; diffusing the pomace in a first amount of water to form a hydrated pomace; heating the hydrated pomace to a temperature: of from about 100° F. to about 130° F. to form heated and hydrated pomace before the heated and hydrated pomace is screened; screening the heated and hydrated pomace using a flat, perforated drag screen by moving the heated and hydrated pomace across the flat, perforated drag screen using a series of brushes to liberate a free-run juice through the flat, perforated drag screen and a screened pomace are separated from the heated and hydrated pomace; pressing the screened pomace using a press whereby a pressed juice and a primary pressed pomace are separated from the screened pomace; combining the free-run juice and the pressed juice into a combined pressed juice; spinning the combined pressed juice whereby a clarified juice and a sediment are separated from the combined pressed juice; filtering the clarified juice to form a filtered juice; and concentrating the filtered juice to form the extract chosen from the group consisting of: a cranberry extract, a blueberry extract, a grape extract, a blackberry extract, a black currant extract, a tomato extract, a carrot extract, and a beet extract.