DE9420187U1 - Low-calorie, high-fiber juices and drinks made from Jerusalem artichoke juice and fruit or vegetable juices without the addition of sweeteners and salts - Google Patents
Low-calorie, high-fiber juices and drinks made from Jerusalem artichoke juice and fruit or vegetable juices without the addition of sweeteners and saltsInfo
- Publication number
- DE9420187U1 DE9420187U1 DE9420187U DE9420187U DE9420187U1 DE 9420187 U1 DE9420187 U1 DE 9420187U1 DE 9420187 U DE9420187 U DE 9420187U DE 9420187 U DE9420187 U DE 9420187U DE 9420187 U1 DE9420187 U1 DE 9420187U1
- Authority
- DE
- Germany
- Prior art keywords
- juice
- fruit
- juices
- jerusalem artichoke
- vegetable
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims description 55
- 240000008892 Helianthus tuberosus Species 0.000 title claims description 33
- 235000003230 Helianthus tuberosus Nutrition 0.000 title claims description 33
- 239000000835 fiber Substances 0.000 title claims description 12
- 235000003599 food sweetener Nutrition 0.000 title claims description 9
- 235000015203 fruit juice Nutrition 0.000 title claims description 9
- 239000003765 sweetening agent Substances 0.000 title claims description 9
- 235000015192 vegetable juice Nutrition 0.000 title claims description 9
- 150000003839 salts Chemical class 0.000 title claims description 7
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 11
- 229920001202 Inulin Polymers 0.000 claims description 8
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 8
- 229940029339 inulin Drugs 0.000 claims description 8
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 7
- 239000011707 mineral Substances 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 229930091371 Fructose Natural products 0.000 claims description 5
- 239000005715 Fructose Substances 0.000 claims description 5
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 5
- 239000000654 additive Substances 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 235000000346 sugar Nutrition 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 235000013361 beverage Nutrition 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 235000013325 dietary fiber Nutrition 0.000 claims description 3
- 230000004060 metabolic process Effects 0.000 claims description 3
- 239000000047 product Substances 0.000 claims description 3
- 235000021108 sauerkraut Nutrition 0.000 claims description 3
- 240000007087 Apium graveolens Species 0.000 claims description 2
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 2
- 235000010591 Appio Nutrition 0.000 claims description 2
- 235000021537 Beetroot Nutrition 0.000 claims description 2
- 235000002566 Capsicum Nutrition 0.000 claims description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 2
- 239000006002 Pepper Substances 0.000 claims description 2
- 235000016761 Piper aduncum Nutrition 0.000 claims description 2
- 235000017804 Piper guineense Nutrition 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims description 2
- 235000008184 Piper nigrum Nutrition 0.000 claims description 2
- 240000003768 Solanum lycopersicum Species 0.000 claims description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 2
- 239000003086 colorant Substances 0.000 claims description 2
- 239000000413 hydrolysate Substances 0.000 claims description 2
- 230000001953 sensory effect Effects 0.000 claims description 2
- 239000011975 tartaric acid Substances 0.000 claims description 2
- 235000002906 tartaric acid Nutrition 0.000 claims description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims 2
- 235000002639 sodium chloride Nutrition 0.000 claims 2
- 241001444063 Aronia Species 0.000 claims 1
- 241000167854 Bourreria succulenta Species 0.000 claims 1
- 240000000560 Citrus x paradisi Species 0.000 claims 1
- 244000000626 Daucus carota Species 0.000 claims 1
- 235000002767 Daucus carota Nutrition 0.000 claims 1
- 235000016623 Fragaria vesca Nutrition 0.000 claims 1
- 240000009088 Fragaria x ananassa Species 0.000 claims 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims 1
- 240000000950 Hippophae rhamnoides Species 0.000 claims 1
- 235000003145 Hippophae rhamnoides Nutrition 0.000 claims 1
- 235000014443 Pyrus communis Nutrition 0.000 claims 1
- 244000299790 Rheum rhabarbarum Species 0.000 claims 1
- 235000009411 Rheum rhabarbarum Nutrition 0.000 claims 1
- 235000001537 Ribes X gardonianum Nutrition 0.000 claims 1
- 235000001535 Ribes X utile Nutrition 0.000 claims 1
- 235000016919 Ribes petraeum Nutrition 0.000 claims 1
- 244000281247 Ribes rubrum Species 0.000 claims 1
- 235000002355 Ribes spicatum Nutrition 0.000 claims 1
- 240000007651 Rubus glaucus Species 0.000 claims 1
- 235000011034 Rubus glaucus Nutrition 0.000 claims 1
- 235000009122 Rubus idaeus Nutrition 0.000 claims 1
- 230000000996 additive effect Effects 0.000 claims 1
- 235000021028 berry Nutrition 0.000 claims 1
- 235000019693 cherries Nutrition 0.000 claims 1
- 230000002255 enzymatic effect Effects 0.000 claims 1
- 230000007717 exclusion Effects 0.000 claims 1
- 235000021121 fermented vegetables Nutrition 0.000 claims 1
- 235000014655 lactic acid Nutrition 0.000 claims 1
- 239000004310 lactic acid Substances 0.000 claims 1
- 235000010755 mineral Nutrition 0.000 claims 1
- 238000007792 addition Methods 0.000 description 11
- 239000002253 acid Substances 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000014058 juice drink Nutrition 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 235000008491 100% juice Nutrition 0.000 description 2
- 244000019459 Cynara cardunculus Species 0.000 description 2
- 235000019106 Cynara scolymus Nutrition 0.000 description 2
- 235000005805 Prunus cerasus Nutrition 0.000 description 2
- 244000207449 Prunus puddum Species 0.000 description 2
- 235000009226 Prunus puddum Nutrition 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 235000016520 artichoke thistle Nutrition 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 244000309464 bull Species 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000015122 lemonade Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 240000001890 Ribes hudsonianum Species 0.000 description 1
- 235000016954 Ribes hudsonianum Nutrition 0.000 description 1
- 235000001466 Ribes nigrum Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000015120 cherry juice Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021579 juice concentrates Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000020382 mixed vegetable juice Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Description
Anmelder:Applicant:
ALPHA-engineering GmbH
D-15806 DabendorfALPHA engineering GmbH
D-15806 Dabendorf
Kalorienarme, ballaststoffreiche Säfte und Getränke aus Topinambursaft und Obst- bzw. anderen Gemüsesäften ohneLow-calorie, high-fiber juices and drinks made from Jerusalem artichoke juice and fruit or other vegetable juices without
Zusatz von Süßstoffen und SalzenAddition of sweeteners and salts
Die Erfindung betrifft flüssige Topinamburknollenerzeugnisse enthaltende Obst- und Gemüsemischsäfte bzw. -getränke.The invention relates to liquid fruit and vegetable mixed juices or beverages containing Jerusalem artichoke tuber products.
Topinamburknollen enthalten bekanntlich neben schwerer wasserlöslichen Kohlenhydraten in Form von Oligosacchariden (Inulin), die, in Nahrungsmitteln vorkommend, als Ballaststoffe angesehen werden, auch die, während des Wachstums der Pflanze aufgenommenen, Mineralstoffe in einer Größenordnung von ca. 20 g/l.Jerusalem artichoke tubers are known to contain, in addition to the less soluble carbohydrates in the form of oligosaccharides (inulin), which are considered to be dietary fiber when they are found in food, the minerals absorbed during the growth of the plant in a quantity of about 20 g/l.
Das im Topinambursaft enthaltene Inulin, das in seiner ursprünglichen Form ernährungsphysiologisch einen Ballaststoff darstellt, wird zur qualitativen Verbesserung des "Körpers" und entsprechend eines im Getränk zu erzielenden Ballaststoffgehaltes nicht, teilweise oder vollständig enzymatisch sowie durch säurehaltige Fruchtsäfte, entsprechend wirkender Temperaturen und pH-Werte zeitabhängig zu nicht den Zuckerstoffwechsel des Menschen belastende Fructose (mit einem Anteil im Mittel von > 75 % der Inulinhydrolysat-Produkte) und zu Glucose hydrolysiert und bildet somitThe inulin contained in Jerusalem artichoke juice, which in its original form represents a dietary fiber, is not, partially or completely hydrolyzed enzymatically and by acidic fruit juices, corresponding temperatures and pH values over time to fructose (with an average proportion of > 75% of inulin hydrolysate products) and glucose, which do not burden the human sugar metabolism, in order to improve the quality of the "body" and to achieve a fiber content in the drink, and thus forms
Φ·· t· ·*&Mgr;Φ·· t· ·*μ
• &phgr; ΦΦΦ• φ Φ Φ Φ Φ Φ
* Φ ΦΦ&Igr;* Φ Φ Φ Φ Σ
• · · · &Lgr;* · · · · &phgr;&phgr;&phgr;&phgr;&phgr;&phgr;&phgr;• · · · �Lgr;* · · · · φφφφφφφφφ
eine natürlich süßende, mehr oder minder ballaststoffhaltige Saftkomponente in den Obst- und Gemüsemischsäften bzw. -getränken.a naturally sweetening juice component containing more or less fiber in the fruit and vegetable mixed juices or drinks.
Die in der Topinamburknolle enthaltenen natürlichen Begleitstoffe (Mineralstoffe und Farbstoffe), die einerseits einen topinamburtypischen, salzartigen Geschmack andererseits durch Stoffreaktionen eine dunkelbraune Farbe des aus der Knolle durch physikalische Verfahren gewonnenen Topinamburrohsaftes bewirken, werden vor der Weiterverarbeitung des Topinambursaftes zu Obst- und/oder Gemüsemischsäften, soweit sensorisch erforderlich, mittels physikalischer Verfahren bis zu 90 % der Ausgangskonzentration entfernt.The natural accompanying substances (minerals and colorants) contained in the Jerusalem artichoke tuber, which on the one hand give the Jerusalem artichoke-typical, salty taste and on the other hand, through substance reactions, give the raw Jerusalem artichoke juice obtained from the tuber by physical processes a dark brown color, are removed by physical processes up to 90% of the initial concentration, if sensory-related, before the Jerusalem artichoke juice is further processed into fruit and/or vegetable mixed juices.
Der so gewonnene Topinambursaft stellt damit einen süßschmeckenden, mehr oder minder mineralstoffgeschmackfreien hellfarbigen Gemüsesaft dar, der sich als Komponente hervorragend für die Mischung mit anderen Obst- oder Gemüsesäften, insbesondere stark säurehaltigen, eignet und so einen bei der Herstellung von Getränken aus stark sauren Säften bedingt erforderliche Zusatz von Wasser und Süßungsmitteln als Zusatzstoff ausschließt.The Jerusalem artichoke juice obtained in this way is a sweet-tasting, light-colored vegetable juice that is more or less free of mineral flavors and is ideal as a component for mixing with other fruit or vegetable juices, especially those that contain a lot of acid, thus eliminating the need to add water and sweeteners as additives when making drinks from highly acidic juices.
Andererseits kann bei der Herstellung von Gemüsemischsäften bei denen - geschmacklich bedingt - ein Salzen erforderlich ist, durch eine Topinambursaftkomponente, der wenige oder keine Mineralstoffe entzogen wurden, dieser bedingte Salzzusatz durch den natürlichen Mineralstoffgehalt des Topinambursaftes verringert oder vollständig ersetzt werden.On the other hand, in the production of mixed vegetable juices where salting is necessary for taste reasons, this necessary salt addition can be reduced or completely replaced by the natural mineral content of the Jerusalem artichoke juice using a Jerusalem artichoke juice component from which few or no minerals have been removed.
Damit wird die Herstellung geschmacklich abgestimmter 100 %-iger Obst- und Gemüsemischsäfte bzw. -getränke auch ohne die Zugabe von Zusatzstoffen ermöglicht.This makes it possible to produce 100% fruit and vegetable mixed juices and drinks with a balanced taste, even without the addition of additives.
Bei dem bekannten Stand der TechnikGiven the current state of technology
Zumischungen von Topinambursäften sowie Topinambursaftkonzentraten zu Lebensmitteln, im besonderen genannt zu Mehrfruchtsäften, Limonadengrundstoffen und Fertiglimonaden (K. Sasväri, Symposium "Renaissance der Topinambur", veranstaltet vom Verein für Lebensmittelindustrie vom 13. bis 15. 5. 1987 in Siofok, Ungarn)Additions of Jerusalem artichoke juices and Jerusalem artichoke juice concentrates to foodstuffs, in particular to multi-fruit juices, lemonade bases and ready-made lemonades (K. Sasväri, Symposium "Renaissance of Jerusalem artichokes", organized by the Association for the Food Industry from 13 to 15 May 1987 in Siofok, Hungary)
Herstellung eines inulin-, fructose- und glucosehaltigen Saftes, insbesondere aus Topinamburknollen gewonnener Saft für Obst- und GemüseZubereitungenProduction of a juice containing inulin, fructose and glucose, in particular juice obtained from Jerusalem artichoke tubers for fruit and vegetable preparations
( K. Heilscher "Verfahren zur Herstellung eines inulin-, fructose- und glucosehaltigen Saftes, insbesondere aus Topinamburknollen gewonnener Saft für Obst- und Gemüsezubereitungen" Patentanmeldung, Deutschland, vom 15. 07. 1994)(K. Heilscher "Process for producing a juice containing inulin, fructose and glucose, in particular juice obtained from Jerusalem artichoke tubers for fruit and vegetable preparations" patent application, Germany, dated 15 July 1994)
liegt der Erfindung die Aufgabe zugrunde, kalorienarme, ballaststoffreiche sowie den Zuckerstoffwechsel des Menschen nur wenig belastende Fructose enthaltende Obst- und Gemüsemischsäfte bzw. -getränke herzustellen, bei denen der Inulingehalt und der reduzierte Mineralstoff- und Farbstoffgehalt des eingesetzten Topinambursaftes geschmacklich hochwertige ballaststoffreiche Obst- und Gemüsesaftgetränke ohne Zusatz von Süßstoffen gewährleistet.The invention is based on the task of producing low-calorie, high-fiber fruit and vegetable mixed juices and drinks containing fructose that only places a minimal burden on the human sugar metabolism, in which the inulin content and the reduced mineral and coloring content of the Jerusalem artichoke juice used ensure high-quality, high-fiber fruit and vegetable juice drinks without the addition of sweeteners.
Diese Aufgabe wird erfindungsgemäß unter anderem mit den GetränkenThis object is achieved according to the invention, among other things, with the drinks
Topinambur- SauerkirschsaftJerusalem artichoke sour cherry juice
mit einem Anteil von 50 bis 60, vorzugsweise 55 Gwe.-% vorbehandelten Topinambursaftwith a proportion of 50 to 60, preferably 55 wt.% pretreated Jerusalem artichoke juice
Topinambur- Schwarze JohannisbeersaftJerusalem artichoke-blackcurrant juice
mit einem Anteil von 60 bis 80, vorzugsweise 75 Gew.-% vorbehandelten Topinambursaftwith a proportion of 60 to 80, preferably 75 wt.% pretreated Jerusalem artichoke juice
Topinambur-, Tomaten- und/oder Paprikasaft mit einem Anteil von vorzugsweise 50 Gew.-% TopinambursaftJerusalem artichoke, tomato and/or pepper juice with a proportion of preferably 50% by weight Jerusalem artichoke juice
Topinambur-, Sauerkraut- und Selleriesaft mit einem Anteil von vorzugsweise 50 Gew.-% TopinambursaftJerusalem artichoke, sauerkraut and celery juice with a proportion of preferably 50% by weight Jerusalem artichoke juice
bei denen entsprechend den geschmacklichen Zielstellungen (- z.B. aufgrund eines hohen FruchtSäuregehaltes -) normalerweise andere Fruchtsäfte und/oder Wasser sowie Zuckerstoffe und eventuell Salz zugesetzt werden müssen, gelöst.in which, depending on the taste objectives (e.g. due to a high fruit acid content), other fruit juices and/or water as well as sugars and possibly salt must normally be added. dissolved.
Erfindungsgemäß können so kalorienarme, ballaststoffreiche Obst- und Gemüsemischsäfte bzw. -getränke, die neben behandelten Topinambursaft andere Obst- bzw. Gemüsesäfte enthalten, ohne Zusatz von Wasser, Süßstoffen oder Salz und somit aus 100 % Obst- und Gemüsesaft hergestellt werden.According to the invention, low-calorie, high-fiber fruit and vegetable mixed juices or drinks, which contain other fruit or vegetable juices in addition to treated Jerusalem artichoke juice, can be produced without the addition of water, sweeteners or salt and thus from 100% fruit and vegetable juice.
Es versteht sich, daß im Rahmen der Erfindung die Zugaben an Obst- und/oder Gemüsesäften bzw. Obst-und/oder Gemüsemark variiert werden können.It is understood that within the scope of the invention, the additions of fruit and/or vegetable juices or fruit and/or vegetable puree can be varied.
Weitere Vorteile, Einzelheiten und erfindungswesentliche Merkmale ergeben sich aus den nachfolgenden Ausführungsbeispielen:Further advantages, details and features essential to the invention emerge from the following embodiments:
Es soll ein Topinambur-Sauerkirschsaft ballaststoffreich ohne Zusatz von Süßstoffen aus 100 % Saft hergestellt werden.A Jerusalem artichoke-sour cherry juice rich in fiber without the addition of sweeteners is to be produced from 100% juice.
Dazu werden 55 Gew.-% nicht hydrolysierter, zu 90 % demineralisierter Topinambursaft (TS-Gehalt: ca. 15 %) mit 45 Gew.-% Sauerkirsch-Muttersaft ohne Zusatz von Wasser oder anderen Zusatzstoffen gemischt und somit ein fertiges Getränk hergestellt.For this purpose, 55% by weight of non-hydrolyzed, 90% demineralized Jerusalem artichoke juice (TS content: approx. 15%) is mixed with 45% by weight of sour cherry mother juice without the addition of water or other additives to produce a finished drink.
Es soll ein Topinambur-Schwarze Johannisbeersaft ballaststoffreich ohne Zusatz von Süßstoffen aus 100 % Saft hergestellt werden.A Jerusalem artichoke-blackcurrant juice rich in fiber without the addition of sweeteners is to be produced from 100% juice.
Dazu werden 75 Gew.-% nicht hydrolysierter, zu 90 % demineralisierter Topinambursaft (TS-Gehalt: ca. 15 %) mit 25 Gew.-% Schwarze Johannisbeer-Muttersaft ohne Zusatz von Wasser oder anderen Zusatzstoffe gemischt und somit ein fertiges Getränk hergestellt.For this purpose, 75% by weight of non-hydrolyzed, 90% demineralized Jerusalem artichoke juice (TS content: approx. 15%) is mixed with 25% by weight of blackcurrant mother juice without the addition of water or other additives, thus producing a finished drink.
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Es soll ein ballaststoffreicher Rote Bete-Topinambursaft hergestellt werden.A fiber-rich beetroot-Jerusalem artichoke juice is to be produced.
Dazu werden 50 Gew.-% nicht demineralisierter und nicht hydrolysierter Topinambursaft (TS-Gehalt: ca. 12 bis 13 %) mit 50 Gew.-% Rote Betesaft (TS-Gehalt: ca. 9,5 %, Säuregehalt: ca. 0,48 %) und 0,2 Gew.-% Zitronensäure (kristallin) zu einem fertigen Mischsaftgetränk mit einem pH-Wert von ca. 4,5 vermischt.For this purpose, 50% by weight of non-demineralized and non-hydrolyzed Jerusalem artichoke juice (TS content: approx. 12 to 13%) is mixed with 50% by weight of beetroot juice (TS content: approx. 9.5%, acid content: approx. 0.48%) and 0.2% by weight of citric acid (crystalline) to form a finished mixed juice drink with a pH value of approx. 4.5.
Es soll ein ballaststoffreicher Sauerkraut-Topinambursaft hergestellt werden.The aim is to produce a fibre-rich sauerkraut-Jerusalem artichoke juice.
Dazu werden 50 Gew.-% nicht demineralisierter und nicht hydrolysierter Topinambursaft (TS-Gehalt: ca. 12 bis 13 %) mit 50 Gew.-% Sauerkrautsaft (TS-Gehalt: ca. 5,8 %, Säuregehalt: ca. 1,2 % gemessen als Weinsäure, pH-Wert 3,8) zu einem fertigen Mischsaftgetränk mit einem pH-Wert von ca. 4,3 vermischt.For this purpose, 50% by weight of non-demineralized and non-hydrolyzed Jerusalem artichoke juice (TS content: approx. 12 to 13%) is mixed with 50% by weight of sauerkraut juice (TS content: approx. 5.8%, acid content: approx. 1.2% measured as tartaric acid, pH value 3.8) to form a finished mixed juice drink with a pH value of approx. 4.3.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE9420187U DE9420187U1 (en) | 1994-12-05 | 1994-12-05 | Low-calorie, high-fiber juices and drinks made from Jerusalem artichoke juice and fruit or vegetable juices without the addition of sweeteners and salts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE9420187U DE9420187U1 (en) | 1994-12-05 | 1994-12-05 | Low-calorie, high-fiber juices and drinks made from Jerusalem artichoke juice and fruit or vegetable juices without the addition of sweeteners and salts |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE9420187U1 true DE9420187U1 (en) | 1995-06-08 |
Family
ID=6917523
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE9420187U Expired - Lifetime DE9420187U1 (en) | 1994-12-05 | 1994-12-05 | Low-calorie, high-fiber juices and drinks made from Jerusalem artichoke juice and fruit or vegetable juices without the addition of sweeteners and salts |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE9420187U1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NL1004464C2 (en) * | 1996-11-07 | 1998-05-11 | Cooperatie Cosun U A | Sweet-stable soft drinks, concentrates and syrups with dipeptide sweetener and fructan. |
| DE102013220111A1 (en) * | 2013-10-04 | 2015-04-09 | Briu Gmbh | Jerusalem artichoke drink |
-
1994
- 1994-12-05 DE DE9420187U patent/DE9420187U1/en not_active Expired - Lifetime
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NL1004464C2 (en) * | 1996-11-07 | 1998-05-11 | Cooperatie Cosun U A | Sweet-stable soft drinks, concentrates and syrups with dipeptide sweetener and fructan. |
| WO1998019564A1 (en) * | 1996-11-07 | 1998-05-14 | Holland Sweetener Company V.O.F. | Sweet-stable soft drinks, concentrates and syrups with dipeptide sweetener and fructan |
| AU733600B2 (en) * | 1996-11-07 | 2001-05-17 | Cooperatie Cosun U.A. | Sweet-stable soft drinks, concentrates and syrups with dipeptide sweetener and fructan |
| US6372277B1 (en) * | 1996-11-07 | 2002-04-16 | Holland Sweetener Company V.O.F. | Sweet-stable soft drinks, concentrates and syrups with dipeptide sweetener and fructan |
| DE102013220111A1 (en) * | 2013-10-04 | 2015-04-09 | Briu Gmbh | Jerusalem artichoke drink |
| WO2015048949A1 (en) * | 2013-10-04 | 2015-04-09 | Briu Gmbh | Jerusalem artichoke drink |
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