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)
• Molecular Biology (AREA)
• Mycology (AREA)
• Dispersion Chemistry (AREA)
• Microbiology (AREA)
• Non-Alcoholic Beverages (AREA)
• Coloring Foods And Improving Nutritive Qualities (AREA)
• Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)

Applications Claiming Priority (3)

Publications (1)

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Family Applications (1)

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• 2001
  • 2001-08-31 DE DE10142433A patent/DE10142433A1/de not_active Withdrawn
• 2002
  • 2002-08-29 CA CA002455634A patent/CA2455634A1/en not_active Abandoned
  • 2002-08-29 EP EP02797641A patent/EP1585393A2/de not_active Withdrawn
  • 2002-08-29 WO PCT/EP2002/009632 patent/WO2003020054A2/de not_active Application Discontinuation
  • 2002-08-29 JP JP2003524376A patent/JP2005510210A/ja active Pending
  • 2002-08-29 AU AU2002333741A patent/AU2002333741A1/en not_active Abandoned
  • 2002-08-29 US US10/487,562 patent/US20040194630A1/en not_active Abandoned

Non-Patent Citations (1)

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