EP0496849A1 - Boisson hypocalorique et procede et installation pour sa preparation - Google Patents

Boisson hypocalorique et procede et installation pour sa preparation

Info

Publication number
EP0496849A1
EP0496849A1 EP19910913844 EP91913844A EP0496849A1 EP 0496849 A1 EP0496849 A1 EP 0496849A1 EP 19910913844 EP19910913844 EP 19910913844 EP 91913844 A EP91913844 A EP 91913844A EP 0496849 A1 EP0496849 A1 EP 0496849A1
Authority
EP
European Patent Office
Prior art keywords
juice
sugar
desugarization
calorie
fruit
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.)
Withdrawn
Application number
EP19910913844
Other languages
German (de)
English (en)
Inventor
Walter Gresch
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Bucher Guyer AG
Original Assignee
Bucher Guyer AG
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Bucher Guyer AG filed Critical Bucher Guyer AG
Publication of EP0496849A1 publication Critical patent/EP0496849A1/fr
Withdrawn legal-status Critical Current

Links

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
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter

Definitions

  • the invention relates to the composition and to a method and an installation for producing a calorie-reduced, non-alcoholic drink, in particular fruit juice from sweet juices of total P; Products, especially fruit, grapes, berries and other fruits that contain low-calorie, especially artificial sweeteners.
  • Drinks of this type consist of 50% pure fruit juice, which is diluted with water and sweetened with artificial sweetener.
  • the addition of sugar is completely or partially replaced by artificial sweetener.
  • reduced-calorie fruit juices consist of fruit juices diluted with water, to which artificial sweetener is added in addition to other additives in addition to sugar.
  • a disadvantage of the production of these drinks is that when the fruit juice is diluted with water, all of the contents of the fruit juice are also diluted. Through subsequent Sweetening only brings the sweetness to the desired value. Further additives, for example in order to achieve the original taste quality, are only possible to a very limited extent and are also greatly restricted by the food law. The juices produced in this way therefore appear lean and unnatural.
  • the object of the invention is to create a reduced-calorie beverage of the type mentioned at the outset with the aid of economical production methods, which, after the raw juice has been desugared, comes as close as possible to the natural fruit juice in terms of taste, content, color and sweetness.
  • this object is achieved in that the beverage is composed of the components specified in claim 1.
  • Embodiments of the invention as well as the method and the system for producing the beverage according to the invention can be found in the further patent claims.
  • Fig. 1 is a schematic representation of a
  • Fig. 2 shows the system of FIG. 1 with a desugarization system consisting of a combined membrane process and
  • FIG. 3 shows the plant according to FIG. 1 with a desugarization plant consisting of a pure nano-filtration process.
  • the raw juice is fed to a desugarization plant 2 via a line 1.
  • Any sugar-containing juice, raw or processed can be used as raw juice.
  • concentrated juices, concentrated and rediluted juices, cloudy and clarified juices as well as dearomatized and uncooked tinned juices.
  • dearomatized juices problems regarding loss of aroma can be easily avoided.
  • the raw juice is partially or totally softened in a selective manner, as far as in direct contact with the fruit juice, by sugar removal.
  • sugar removal For taste and in part also for legal reasons, only physical dezugification processes are used for sugar removal, provided there is direct contact with the juice to be desugared. The original character of the fruit juice is retained.
  • Selective desugarization is generally understood to mean that sugar is only extracted from the raw juice in the form of an aqueous sugar solution. Since this is not 100% feasible in practice, a deviation from the ideal must be tolerated.
  • the sugar solution is removed from the de-sugaring plant 2 via a line 3 for further use.
  • dilution water is added to the juice through a line 4.
  • Beverage water can preferably be used here.
  • Dissolved mineral substances lost during the desugarization can advantageously be at least partially replaced by the addition of suitable mineral water.
  • the addition of dilution water may be necessary, especially if for economic reasons a too selective desugarization process is used which removes the sugar in a sufficiently concentrated, aqueous and dissolved form.
  • Dilution water can also be added during or before or after the process. An addition before or during the process has a favorable effect on the desugarization performance or on the economy of the process when using membrane processes for desugarization.
  • so much dilution water should be added and / or so much water removed from the desugarized juice that the water content of the finished beverage again corresponds approximately to the original fruit juice.
  • a measuring part 6 for determination is located in a line 5 through which the desugared juice is discharged from the desugarization plant , arranged at least one conductance.
  • the character of the fruit juice used in the new beverage can be determined very well, for example when water is added as part of the losses, during de-sugaring or after the de-sugaring.
  • the quantitative, as far as necessary and desired addition of dilution water or the necessary withdrawal of water can be determined or controlled.
  • a control line 7 leads from the measuring point to a control valve 8 which is arranged in line 4 for the supply of dilution water.
  • simple direct measurements eg refractive index
  • a correlation factor can serve as guide values for determining the amount of dilution water.
  • An analogous regulation can also be used for any withdrawal of water after desugarization in order to determine the concentration.
  • dilution water after the concentration process and a subsequent concentration can also be carried out batchwise or continuously, in particular with smaller outputs, regardless of the dezugification process.
  • the guideline value defined above is also used here for simplification.
  • low-calorie sweetener After passing through the de-sugaring plant 2 or at the latest indirectly or immediately after completion of the de-sugaring, low-calorie sweetener is supplied to the de-sugared juice as a at least partial replacement for the removed sugar via a line 9 which leads into line 5 after the measurement position 6 flows into.
  • Sufficient sweetener is preferably added so that the juice at least partially has the sweetness that the fruit juice or the fruit juices had before the icing.
  • Artificially high-intensity sweeteners whose calorie content can be practically neglected are preferably used as the low-calorie sweetener. For certain cases, especially purely dietary applications, it is also possible to add wholly or partially fructose, the sweetness of which is higher than the extracted sacherose and glucose.
  • such a sweetener is preferably chosen in general, which tastes similar to natural sugar and is at least partially added to the desugared juice.
  • Aspartame and similar sweeteners or their derivatives are used as preferred artificial sweeteners.
  • Aspartam also has very interesting health characteristics and consists of a natural protein compound. This sweetener has a very high health safety value, which is important for a health drink.
  • line 9 through which the decapitated juice is discharged from the desugarization plant 2, there is another measuring point 10 for the guide values in front of the measuring point 6 for determination the sugar content of the desugarized juice.
  • a control line 11 leads from the measuring parts 10 to a control valve 12 which is arranged in the line 9 for the addition of sweetener.
  • the amount of addition of low-calorie sweetener can be automatically regulated in a simple manner based on the determination of the sugar content, or an analogue thereof (for example, refractive index) 1 after the desugarization, based on the known sweetness of the low-calorie sweetener to be added .
  • a correction by means of a correlation factor which is typical of the desugarization plant, is generally still necessary.
  • the desugarized juice can preferably also be supplied with further additives after desugarization via a line 13 (FIG. 1).
  • a line 13 (FIG. 1).
  • Components that were removed or lost during the desugarization or in process stages such as e.g. Flavor, pectin, acids, e.g. Citric acid.
  • These additives can be foreign additives as well as fruit additives.
  • the addition of pectin and additives with a similar effect is appropriate, among other things, to restore the fruit juice to its original full-bodied character.
  • the amounts of these additives can also be derived in part from the conductance determination and regulated accordingly.
  • a control line 14 leads from the measuring parts 6 for the conductance values to a control valve 15 which is arranged in the line 13 for the addition of the other additives. (Fig. 1).
  • the raw juice may also be advantageous to subject the raw juice to one or more pre-separation processes prior to dezucking.
  • the raw juice is fed via a line 16 to a pre-separation device 17. If juices are not used as raw juice, this also includes the usual Processes for, for example, dearomatization, depectinization, etc. In certain cases, it is appropriate to consciously remove certain components prior to desugarization and to add them again after desugarization. 1, the separated components are led out of the pre-separation device 17 via a line 18 and fed back into the line 5 after the desugarization plant 2.
  • the pre-separated components are preferably added to the juice at least before the measuring point 6, so that the returned components are also taken into account when determining the conductance.
  • This measure prevents the components mentioned from being lost during desugarization.
  • membrane processes can be used to enable partial separation.
  • a separation of polar resp. electrically charged connection, in particular deacidification, is preferably carried out by means of electro-dialysis and / or ionically grafted diffusion membranes, which enable appropriate separation and simple recycling to the desugared juice.
  • FIG. 2 of the drawing A further exemplary embodiment of the invention is simplified in FIG. 2 of the drawing and is shown without the usual circuits of the membrane method.
  • the selective removal of the sugar from the raw juice is in direct contact with the fruit juice is carried out with the aid of a dialysis system 19 and a nano-filtration 21 arranged in the permeate circuit 20 of the dialysis system 19.
  • the separation limit or nano-filtration By appropriate selection of the separation limit or nano-filtration it can be achieved that of the three most important types of sugar fructose, glucose and sacherose, the sugar with the highest molecular weight, ie sacherose, is preferentially retained and discharged. Since sacherose has a considerably lower sweetness and more calories than fructose, this is in the interest of the matter.
  • the desugarized juice is discharged as a retentate of dialysis Anaige 21 through line 5 and treated in the same way as in the system according to FIG. 1.
  • the retentate of the nano-filtration 19 is enriched with sugar, the permeate having 1 to 4 ° Bx, for example with a retentate input of ⁇ 12 ° Bx and more.
  • the retentate drawn off as an aqueous, sugar-containing solution which is, for example, a partial stream from the retentate cycle of nano-filtration, can, for example, as in all physical processes, be concentrated in a concentration device 22 and separately used, for example as a natural, fructose-free and high-glucose sweetener (liquid fruit juice sugar), which significantly improves the overall economy.
  • At least molecules that are larger than sugar molecules should be selectively enriched before de-saccharification. This can preferably also be done with the aid of a sugar-selective (. Enrichment of sugar in the retentate) nano-filtration 23 or other membrane processes in the context of the physical separation process. Furthermore, the aroma substances should be removed from the raw juice and added again after the desugarization with further additives in the same way as in the system according to FIG. 1.
  • a further possibility of using nanofiltration directly for the desugarization is to feed the retentate of the nanofiltration to a further sugar separation process, which removes relatively less color (eg ion exclusion process) and the desugared juice from the two ⁇ ten desugarization process the permeate of nanofiltration to admit. Compared to the use of only nanofiltration, this also improves the other values in addition to better color values.
  • membranes can generally also be used in the membrane processes used in the process according to the invention.
  • the membrane can also be overlaid with an electric field.
  • citric or ascorbic acid it is particularly important in the desugarization of citrus fruits that the loss of citric or ascorbic acid, in particular, is relatively low.
  • these two acids have a molecular weight similar to that of the juice's monosaccharide sugar components (fructose, glucose). Special measures are therefore necessary to retain these acids in the juice to be de-skinned.
  • a possible solution to the problem here is the use of ionic, in particular grafted membranes, as are used in particular in ionic dialysis, combined with a separation limit and pressure resistance required for the task at hand.
  • a cationic, grafted membrane is used in the overall process according to FIG. 2 for the dialysis system 19 or the sugar-selective, pressure-driven membrane processes which are possible as an alternative at this point, which largely blocks the passage of acids.
  • the method according to the invention is also suitable for the production of cloudy, reduced-sugar juices. It is also to improve the fouling behavior of the desugarization process or to achieve higher performance and service life It is possible to start with clear juices, for example clarified by means of ultra or microfiltration, for both clear and cloudy end products and to add turbidity to the juice by known methods after desugarization. It can be used for cloudy end products, in particular retentate from an ultra or microfiltration of existing or other juices. In the production of clear, alcohol-reduced juices, the juice should preferably be clarified, at least before desugarization, for the reasons mentioned.
  • the mode of operation for carrying out the method according to the invention can be selected either batchwise or continuously, depending on the quantities to be processed.
  • the system can be operated cold or warm, depending on the qualitative and economic requirements.
  • a preferred beverage composition according to the invention is characterized in that the beverage due to the main components (delighted fruit juice, possibly dilution water, low-calorie sweetener) and the other additives except in the content of natural sugar (sacherose, fructose, glucose ) is similar to a natural fruit juice.
  • this drink preferably has at least 25% fewer calories.
  • this juice can hardly be distinguished from natural juice. Because of the low calorie content, this juice is very valuable and appealing not only for diabetics (light fruit juice).

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Seasonings (AREA)

Abstract

La boisson hypocalorique objet de l'invention est préparée à partir de jus de fruits doux de produits végétaux, en particulier de raisins, baies et d'autres fruits. Le jus brut est tout d'abord soumis à une désucration sélective par une extraction physique du sucre au contact du jus de fruit, puis on ajoute et/ou on retire une quantité d'eau telle que la teneur en eau correspond à nouveau approximativement à celle du jus de fruit initial. Ensuite, dans la situation idéale, on ajoute au jus dont on a extrait le sucre une quantité d'édulcorant pauvre en calories suffisante pour que la saveur sucrée du jus avant la désucration soit obtenue à nouveau. Par une séparation préalable, on retire au jus brut, avant la désucration, différents constituants qui sont ajoutés à nouveau après la désucration. De cette manière, on obtient une boisson hypocalorique qui, après la désucration, correspond dans une large mesure au jus de fruit naturel en ce qui concerne le goût, la saveur sucrée, les constituants et la couleur.
EP19910913844 1990-08-22 1991-08-14 Boisson hypocalorique et procede et installation pour sa preparation Withdrawn EP0496849A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CH2725/90 1990-08-22
CH272590A CH681847A5 (fr) 1990-08-22 1990-08-22

Publications (1)

Publication Number Publication Date
EP0496849A1 true EP0496849A1 (fr) 1992-08-05

Family

ID=4240207

Family Applications (1)

Application Number Title Priority Date Filing Date
EP19910913844 Withdrawn EP0496849A1 (fr) 1990-08-22 1991-08-14 Boisson hypocalorique et procede et installation pour sa preparation

Country Status (4)

Country Link
EP (1) EP0496849A1 (fr)
CA (1) CA2067785A1 (fr)
CH (1) CH681847A5 (fr)
WO (1) WO1992003066A1 (fr)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH684048A5 (de) * 1992-01-29 1994-07-15 Bucher Guyer Ag Masch Verfahren zur Herstellung eines zuckerreduzierten, alkoholfreien Getränkes bzw. eines alkoholreduzierten fermentierten Getränkes.
GB201417386D0 (en) 2014-10-01 2014-11-12 Nofima As Sugar-depleted fruit or vegetable juice product, method of producing the same and use thereof to maintain health and treat and to prevent medical ailments
AT16554U1 (de) * 2017-11-30 2019-12-15 Gradient Process Tech Gmbh Verfahren zur Herstellung eines zuckerreduzierten Fruchtsafts, insbesondere Apfelsafts

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1379517A (en) * 1970-11-30 1975-01-02 Connett D A Low calorie fruit juice
JPS50154494A (fr) * 1974-05-28 1975-12-12
CH632137A5 (en) * 1978-12-21 1982-09-30 Moor Wem Werbeagentur Process for the preparation of a soft (alcohol-free), reduced-calorie fruit juice beverage, and fruit juice beverage prepared by this process
CH668887A5 (en) * 1986-09-10 1989-02-15 Eidgenoess Tech Hochschule Prodn. of sugar free or low sugar fruit juice - by fermentation with yeast to carbon di:oxide and water stage, avoiding ethanol prodn.

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO9203066A1 *

Also Published As

Publication number Publication date
CH681847A5 (fr) 1993-06-15
CA2067785A1 (fr) 1992-02-23
WO1992003066A1 (fr) 1992-03-05

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