EP1585393A2 - Boisson a fibres alimentaires stables au stockage ajoutees - Google Patents

Boisson a fibres alimentaires stables au stockage ajoutees

Info

Publication number
EP1585393A2
EP1585393A2 EP02797641A EP02797641A EP1585393A2 EP 1585393 A2 EP1585393 A2 EP 1585393A2 EP 02797641 A EP02797641 A EP 02797641A EP 02797641 A EP02797641 A EP 02797641A EP 1585393 A2 EP1585393 A2 EP 1585393A2
Authority
EP
European Patent Office
Prior art keywords
beverage
drink
added
fiber
weight percent
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Withdrawn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
EP02797641A
Other languages
German (de)
English (en)
Inventor
Eberhard Stoppok
Martin Walter
Dieter Wullbrandt
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.)
Nordzucker AG
Original Assignee
Nordzucker 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 Nordzucker AG filed Critical Nordzucker AG
Publication of EP1585393A2 publication Critical patent/EP1585393A2/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor

Definitions

  • the present invention relates to a beverage with a stable fiber additive, preferably a fiber with prebiotic properties, and its production.
  • Optimal intestinal flora can be improved by increasing the immune system against diseases, stimulating the immune system or improving the absorption of certain nutrients, e.g. Minerals, make an important contribution to health and increase well-being.
  • a high-fiber diet is said to have a preventive effect on colorectal cancer.
  • beverages e.g. usual soft drinks such as cola, lemonades, fruit juice drinks, soft drinks etc.
  • soluble fiber e.g. Inulin.
  • these soluble dietary fibers are not stable at the low pH of ⁇ 3.9, which many beverages have, and decompose under hydrolysis.
  • DE 199 53 727 proposes a storage-stable beverage which contains inulin, the decomposition of the inulin being prevented by replacing part of the acid in the beverage with an acid-tasting surrogate.
  • an acid surrogate By replacing part of the acid with an acid surrogate, the pH of the drink is adjusted to a value that is high enough so that the inulin does not decompose, but on the other hand the drink remains taste-acceptable.
  • Acid surrogates are understood here to mean substances which impart an acidic taste but do not lower the pH to the extent that conventional fruit acids do.
  • Difructosedianhydride III is ⁇ -D-fructofuranose-ß-D-fructofuranose 1, 2 ': 2,3'-dianhydride.
  • DFA III is a soluble fiber with prebiotic properties, with the beneficial effects mentioned above.
  • DFA III has a high storage stability even at a pH of ⁇ 3.9 over the normal shelf life of beverages of 8-12 months. Even with a beverage pH of well below pH 3.9, e.g. B. 2.5, remained at a storage temperature of 25 ° C over the entire normal shelf life of such drinks of about 8-12 months high storage stability.
  • DFA III can be obtained by enzymatic hydrolysis of inulin. This is how DFA III occurs when Inulase II acts on plant extracts containing inulin.
  • fructooligosaccharides are also formed during the reaction, such as O-ß-D-fructofuranosyl- (2- 1) -O-ß-fructofuranosyl- ⁇ -D-glucopyranoside (1-kestose, GF2 for short), O -ß-D-fructofuranosyl - [(2-> 1) -O-ß-D- fructofuranosyl)] 2 - ⁇ -D-glucopyranoside (nystose, GF3 for short) and O-ß-D-fructofuranosyl - [( 2- ⁇ 1) -O-ß-D-fructofuranosyl)] 3 - ⁇ -D-glucopyranoside (fructosyl-nystos
  • DFA III can be added to the corresponding beverage in any form, for example as a dry substance, paste, syrup or in solution.
  • the amount of DFA III that is added to the drink depends on the respective requirements and objectives.
  • the beverage according to the invention contains 0.01 to 25 percent by weight, preferably 0.25 to 2.5 percent by weight, DFA III based on the beverage weight.
  • the beverage according to the invention can also contain, in addition to DFA III, oligosaccharides of chain length 2-10, preferably 2-4.
  • these can be the fructooligosaccharides as obtained in addition to DFA III in the enzymatic degradation of inulin, examples of which have been given above.
  • the oligosaccharides can be contained in the beverage according to the invention in an amount of at most 25 percent by weight, preferably less than 5 percent by weight.
  • the mixture of DFA III and oligosaccharides obtained in the enzymatic degradation of inulin can be added directly to the beverage as a fiber additive, without prior isolation of the DFA III or the oligosaccharides.
  • the further constituents of the plant extract which occur in the enzymatic breakdown of inulin in addition to DFA III and the oligosaccharides mentioned can be separated for this purpose by customary methods which are familiar to experts. It goes without saying that the oligosaccharide constituents are not limited to the representatives exemplified above, as can be obtained in the enzymatic degradation of inulin with inulase II, but that in principle any oligosaccharide obtained in such a degradation can be contained in the mixture , or in addition to DFA III can be added to the beverage according to the invention as an oligosaccharide component.
  • the other oligosaccharides can be added to the beverage in any form.
  • they can be added in dry form or together with a suitable solvent as a paste or solution with a suitable viscosity, for example as a syrup or in solution.
  • a suitable solvent for adjusting the viscosity is, for example, water.
  • DFA III and possibly the oligosaccharides are added to the beverage in the form of a syrup.
  • the dry substance content of the syrup is generally between 55 and 75% by weight, preferably between 60 and 68% by weight, based on the total weight of the syrup.
  • This syrup can be added to the beverage in a proportion by weight of 0.05 to 15 percent by weight, preferably 1 to 5 percent by weight, based on the weight of the beverage.
  • the drink can also contain other saccharides, e.g. Contain glucose, fructose and sucrose and mixtures thereof.
  • An exemplary mixture of DFA III and fructose oligosaccharides can be from 10 to 90 percent by weight, preferably 50 to 60 percent by weight, DFA III, 0 to 20 percent by weight, preferably 4 to 8 percent by weight, GF2, 0 to 50 percent by weight, preferably 12 to 23 percent by weight, of GF3 and G4, 0 to 10 percent by weight, preferably 0 to 1 percent by weight, higher-chain oligosaccharides, 0 to 20 percent by weight, preferably 5 to 10 percent by weight, based on the sum of saccharides, of saccharides selected from glucose, fructose and sucrose.
  • the beverages to which DFA III is added as prebiotic fiber according to the invention can be any beverages.
  • these are alcoholic or non-alcoholic beverages selected from colas, iced tea, lemonades, energy or sports drinks, fruit juice drinks, fruit juices, beer, soft drinks, fruit milk and yoghurt drinks, flavored table or mineral water, mineral water and drinks containing quinine.
  • the drinks can be in any form, ie they can be in the usual liquid state or also in instant form, for example as an effervescent tablet, powdered mixture for preparing drinks or as a concentrate.
  • the beverage can contain customary and suitable components and additives.
  • additional fiber in particular prebiotic fiber such as inulin or galactooligosaccharides, vitamins or minerals, can also be added to the beverage.
  • beverages enriched with a prebiotic fiber can be obtained, the fiber also at a pH of ⁇ 3.9, in particular in a range from 2.5 to 3.9, over the normal shelf life of the drinks of 8 -12 months of excellent storage stability and maintains its prebiotic effect.
  • the present invention is not limited to beverages with a pH of ⁇ 3.9, but the addition of DFA III as prebiotic fiber according to the invention is in principle also suitable for use in beverages whose pH is> 3.9.
  • the pH may range from 2.0 to 5.0, preferably 2.5 to 3.9.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Dispersion Chemistry (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)

Abstract

La présente invention concerne une boisson à ajout de dianhydride III de difructose, servant de fibres alimentaires prébiotiques. Cette invention est caractérisée en ce que le dianhydride III de difructose présente, même à un pH < 3,9, une stabilité au stockage qui suffit pour toute la durée de conservation de la boisson.
EP02797641A 2001-08-31 2002-08-29 Boisson a fibres alimentaires stables au stockage ajoutees Withdrawn EP1585393A2 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DE10142433 2001-08-31
DE10142433A DE10142433A1 (de) 2001-08-31 2001-08-31 Getränk mit lagerstabilem Ballaststoffzusatz
PCT/EP2002/009632 WO2003020054A2 (fr) 2001-08-31 2002-08-29 Boisson a fibres alimentaires stables au stockage ajoutees

Publications (1)

Publication Number Publication Date
EP1585393A2 true EP1585393A2 (fr) 2005-10-19

Family

ID=7697066

Family Applications (1)

Application Number Title Priority Date Filing Date
EP02797641A Withdrawn EP1585393A2 (fr) 2001-08-31 2002-08-29 Boisson a fibres alimentaires stables au stockage ajoutees

Country Status (7)

Country Link
US (1) US20040194630A1 (fr)
EP (1) EP1585393A2 (fr)
JP (1) JP2005510210A (fr)
AU (1) AU2002333741A1 (fr)
CA (1) CA2455634A1 (fr)
DE (1) DE10142433A1 (fr)
WO (1) WO2003020054A2 (fr)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5008910B2 (ja) * 2005-08-01 2012-08-22 株式会社ファンケル 脂質代謝改善用組成物
JP5285852B2 (ja) * 2006-12-28 2013-09-11 株式会社ファンケル Ｄｆａｉｉｉの製造方法及びｄｆａｉｉｉ高含有植物エキス
EP2187263A1 (fr) * 2008-11-13 2010-05-19 Nederlandse Organisatie voor toegepast-natuurwetenschappelijk Onderzoek TNO Procédé de formation d'une surface multi-niveaux sur un substrat comportant des zones de mouillabilité différente et dispositif semi-conducteur utilisant ce procédé
WO2014161666A1 (fr) * 2013-04-05 2014-10-09 Beneo-Orafti S.A. Formulation liquide alcoolique comprenant du fructane partiellement cristallin
JP5868931B2 (ja) * 2013-12-05 2016-02-24 日本食品化工株式会社 水溶性食物繊維の安定化方法並びに安定化された水溶性食物繊維組成物およびその製造方法
CN104642867A (zh) * 2015-01-26 2015-05-27 南通励成生物工程有限公司 含双果糖酐的组合物
JP6040285B1 (ja) * 2015-06-05 2016-12-07 日本食品化工株式会社 着色が低減された水溶性食物繊維含有溶液の製造方法および水溶性食物繊維含有溶液の着色低減方法
WO2019166514A1 (fr) 2018-02-28 2019-09-06 C-Lecta Gmbh Enrichissement enzymatique in situ d'aliments avec des glucides fonctionnels

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH066064B2 (ja) * 1988-05-13 1994-01-26 農林水産省食品総合研究所長 ジフルクトース・ジアンヒドリドの製造方法
JPH03180155A (ja) * 1989-12-07 1991-08-06 Mitsubishi Kasei Corp フレーバー含有食品
JPH05168419A (ja) * 1991-06-05 1993-07-02 Mitsubishi Kasei Corp 動物の脂肪低減剤及びこれを用いる動物の飼育方法
DE19547059C2 (de) * 1995-12-18 1998-11-05 Zuckerverbund Nord Ag Verfahren zur Herstellung von Difructosedianhydrid III
BE1010449A3 (fr) * 1996-08-01 1998-08-04 Raffinerie Tirlemontoise Sa Procede de preparation d'une composition polydipersee de saccharides, composition polydispersee de saccharides, produit alimentaire, pharmaceutique et/ou cosmetique comprenant ladite composition polydispersee.
JP3514955B2 (ja) * 1997-07-29 2004-04-05 日本甜菜製糖株式会社 カルシウム吸収亢進組成物
JPH11155520A (ja) * 1997-09-29 1999-06-15 Showa Sangyo Co Ltd 甘味剤等もしくは甘味付与等のための使用、および甘味付与等した飲食品もしくは薬品

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO03020054A2 *

Also Published As

Publication number Publication date
CA2455634A1 (fr) 2003-03-13
WO2003020054A3 (fr) 2007-11-29
DE10142433A1 (de) 2003-04-03
JP2005510210A (ja) 2005-04-21
US20040194630A1 (en) 2004-10-07
WO2003020054A2 (fr) 2003-03-13
AU2002333741A1 (en) 2003-03-18
AU2002333741A8 (en) 2008-01-24

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