SK7173Y1 - Method for processing sugar beet Beta vulgaris L. in a sugar-fiber usable food product and a sugar-fiber product obtained in this way - Google Patents

Abstract

A method for processing sugar beet Beta vulgaris L. to the food usable of the sugar-fibrous product, consisting in that the raw material is treated with from 0.015 to 3.0% by weight. metabisulfite solution (Na2S2C> 5) and/or with other food suitable sulphite in equivalent amount in the conversion of the sulfur dioxide and diluted with water in a ratio of dry weight: water of from 1: 1 to 1: 10, then adjusting the sensory desodorisation mixture at a pressure of 102 kPa to 150 kPa, by heating at 102 � C to 124 � C where it was maintained for 2 to 60 minutes, and after the completion of the removal of water from the mixture to form a paste or solid. Preferably, the mixture after the addition of the sulfite in an oven with air, when the relative humidity drops to 1.0% to 14.5%. The treated, dried material is homogenized by grinding into a powder with particle size below 3.0 mm. The fibrous product of a sugar-containing pectin and hemicellulose, and/or sucrose and/or glucose and fructose in an amount of at least 40% by weight. in dry matter and moisture content of a maximum of 45% by weight.

Description

SK 7173 Υ1

Technical field

The invention relates to a process for processing a whole cell of Beta vulgaris L. sugar beet into food products, which are a sweetener with an increased content of fiber and minerals.

BACKGROUND OF THE INVENTION

Sugar beet is today the dominant and cultivated crop for sugar production, especially due to its high sucrose content. Sugar beet is processed industrially in sugar refineries, where the succession of the steps of beetroot is followed by leaching with hot water sucrose in the form of sugar juices, which are then basified and purified with calcium oxide and carbon dioxide, possibly modified as described for example US patent No. 20110214669, where the author addressed the reduction in the amount of calcium oxide required to precipitate sludge, to obtain a nutrient-rich by-product. Subsequently, after precipitation and separation of the sludge, the obtained purified and alkalized juices are concentrated during cooking at atmospheric or reduced pressure. After reaching a high proportion of sugars in boiled juices, so-called. sugar syrups or confectionery, the effect of evaporation of water begins to crystallize sucrose, the so-called. Sweets. The crystallized fraction is separated on centrifuges and cyclones, and the process is repeated several times until it is no longer possible to separate the sucrose from the residual mass by this method. This residual mass is hereinafter referred to as molasses. The final product from production is unrefined sugar, which is still refined to remove impurities and achieve a white coloration of the sucrose crystals, or beet sugar. The by-products of the sugar beet process technology of sugar beet processing are molasses, sweetened beet pulp and epuration sludge (this process process is considered classical, is described in detail in many publications of the literature and known in the circles). In addition to conventional sugar processing, sugar beet is now used for feed purposes and as a minor ingredient in compound feed. By-products from the sugar industry as epuration sludges are used as calcium fertilizer in soil. Molasses is another product used in feed industry, but also in the production of ethanol or vinegar as a breeding ground for yeast and bacteria. An interesting part of the sugar production is the sweetened cuts, which represent the fiber fraction of sugar beet, deprived of the majority of sucrose and soluble carbohydrates.

In KR 100929209, a sweetened sugar beet pulp is used as an ingredient in a bread recipe to reduce the glycemic response of bakery products. Sugar beet pulp was treated with organic acids and then incorporated into the recipe. Also, US 20080045464 discloses the production of food material based on non-sugar fractions of sugar beet reducing a glycemic index. US 20040151815 describes the use of a sweetened sugar mass obtained in the sugar beet processing (molasses, sweetened slices or sugar juices) to obtain flavorings to enhance the sensory properties of sweet products (food, beverages or medicaments) that do not contain sucrose. Sugar beet contains, among other substances, also betaine, the separation of which is the subject of patent number CA 2282831 of 1999. The separation is carried out by chromatographic separation and the starting material is molasses or sugar beet-free sugar-free molasses. In US 4009293, sugar juice obtained by sweetening sugar beet with water is used as a raw material to obtain a food mass with a claimed tooth decay effect, which is prepared by a deproteinization process and subsequent evaporation of water. In another U.S. Pat. No. 20090017146, sugar beet, especially beetroot (i.e., beetroot), is used to obtain a product that mainly lowers the blood homocysteine and cholesterol content. Patent RU 02235478 discloses the production of pectin concentrate from sweetened chunks, respectively. sugar beet material after sucrose extraction with water. The treatment process involves heating this material at 125 ° C to 130 ° C for 15-20 minutes for purification and deodorization, then hydrolyzing the material with a 2.0% to 2.5% hydrogen peroxide solution for 15-20 minutes to obtain a solid phase. The extraction of pectin is subsequently carried out at a pH of 5.5 to 6.0 at a temperature of 70 -75 ° C. Subsequent ultrafiltration on 20-30 nm filters yields two pectin fractions, low molecular weight and high molecular weight. Patent document RU 20030114366 discloses a process for preparing a vegetable or microbial texture concentrate from sugar beet which is obtained by deodorizing with carbon dioxide converted to supercritical carbon dioxide. In the next process, the juice and the solids are recovered from the root of the beet. The solid was extracted with hydrofluoric acid. The extract and sugar juice are mixed with the addition of ammonia and micromycetes, and further processed into a gelling mass for the confectionery industry. Likewise, patent RU 20030114238 is directed to the processing of a gelling mass for the confectionery industry, which differs from the previous patent in the process of hydrolysis with hydrochloric acid and the micromycetes strains added with ammonia in the extraction. In another document US 2418558, sugar beet was processed hydrolytically and subsequently added to sealed fruit, fruit jams and lump fruit jelly. JP 06303922 describes a process for deodorizing a sweetened sugar beet mass in a sugar production process. The deodorization is sweetened

Sugar beet extracts are free of the sensory unpleasant odors and tastes that native beet contains and which limit its food use. This patent solves deodorization by using enzymes extracted from microorganisms used in the food industry, specifically containing the enzyme alcohol dehydrogenase. In this way, it is possible by the deodorization process to produce a food product or food fiber which is free of unpleasant odors. Also the patent RU 2288954, which describes the process of producing food pulp in the processing of the mass under oxidative reduction conditions and at a pH of 4.0 - 5.0, also focuses on the processing of sweetened slices or sucrose-free sugar beet. Extraction is carried out at temperatures of 20 ° C - 25 ° C and deodorization at 60 ° C - 65 ° C followed by dehydration. The resulting dry fiber is mixed with admixtures other than steviol glycosides and is also used as dietary fiber for dietary purposes. Similarly, patent RU 2227678 is directed to the use of sweetened beet mass to obtain food pulp. The process is very similar, it only differs by process conditions such as pH and the electrochemical potential used in the extraction. In patent document SK 500772012, sugar beet is used for the preparation of sweet crisps, wherein the cut sugar beet is greased in oil at a temperature of 150 ° C to 210 ° C for 2 to 4 minutes.

All these patents, as well as publications in the literature, deal with the evaluation of sugar beet or the evaluation of sugar by-products or sugar-making processes. In earlier documents, sugar beet was used directly as raw raw material in sweet fruit jams and mulled fruit to increase their sugar content. In the current and cited works, the utilization of sugar beet in the raw state is limited to the production of the final food (eg sealed fruit, crisps, snack products). The recovery of post-sweetening by-products (sugar confectionery) in patent documents has repeatedly focused on methods of obtaining dietary fiber and pectins for further processing into foods. This processing direction of the sweetened chop and mass is particularly attractive due to the high content of pectin and hemicelluloses in the sugar-free dry matter of sugar beet. Other patent documents as well as literature disclose methods of using a sugar beet cell as a raw material for sugar production by the sugar process, sugar and pectin juices, betaine preparations, or separation of minor components as functional preparations for food or pharmaceutical use.

The essence of the technical solution

The object of the invention is a process for processing sugar beet into a food-grade sugar-fiber product, as well as a sugar-fiber product obtained in this way. The essence of the method consists in the processing of a whole cell of beet vulgaris L., which after plowing and cutting (stripping means removing the bulb of its above-ground part and leaves, as in a conventional sugar processing) passes to washing and cleaning, where inorganic impurities are removed.

A clean cell of sugar beet is sliced or grated into thin slices, cubes or cuttings to give the largest possible surface with the least possible disruption of the tissue cells. Immediately after cutting, respectively. by grating the balls, the disintegrated mass is mixed with 0.015 to 3.0 wt. solid sodium metabisulphite (Na ₂ S ₂ O ₅ ) and / or any other food grade sulfite equivalent to the amount of SO ₂ (sulfur dioxide) by stoichiometric ratios according to the decomposition reaction of Na ₂ S ₂ O ₅ with water. For the determination of the addition of total sulfites at this stage of the process, the equivalent of the sulfite compound or mixture of added sulfites, calculated on the SO ₂ content added to the disintegrated meat, irrespective of the type of sulfite compound or compounds from which or the equivalent amount of sulfur dioxide is released.

The following deodorization can be carried out as general or improved, depending on the desired end product parameters and their food application. The deodorization adjusts the sensory properties of the sugar beet mass so that, when the products are consumed, their organoleptic properties are free of unpleasant tastes and unpleasant odors. The process of total deodorization takes place by mixing the sulphite or sulphites with water in a ratio of 1: 1 to 1: 10 (dry matter: water), preferably in a ratio of 1: 2 to 1: 5. but may or may not, add an organic acid or inorganic acid to adjust the pH to 3.5-6.0, preferably pH 4.4 ± 0.4. By adjusting the pH of the environment to these values, the deodorization process is greatly improved. Subsequently, the prepared mixture is heated to a temperature of 102 ° C to 124 ° C, which is maintained for 2 to 60 min. Upon completion of the process, the resulting mixture is cooled and pumped for drying in a fluid or spray or other dryer using air or direct radiant or contact heating as a drying medium, thereby forming the product in solid form. Alternatively, concentration by boiling at atmospheric pressure or under vacuum (individually or in combination with another drying method) can be used to evaporate excess water to give a slurry which is suitable for use directly as a food ingredient or for further drying where more energy-efficient to apply such alternative pre-drying. Drying of the product after deodorization takes place at a temperature of 50 ° C to 180 ° C to give the products

EN 7173 Υ1 with different color intensity (depending on drying temperature) with a major proportion of mono- and disaccharides and a significant proportion of pectins, hemicellulose and cellulose. The content of individual components in the final product depends on their representation in the raw material, that is, in the processed sugar beet and on the method of processing according to the said technology. Generally, the sugar beet cell is composed of about 70% to 75% water and 25% to 30% dry matter. The sucrose content of sugar beet cells is most often in the range from 11% to 17% by weight.

Preferably, after addition of the sulphite, the mixture is air dried at 40 ° C to 170 ° C air dryers until the humidity has dropped to 1.0% to 14.5%. Drying can also be carried out at a gradually decreasing temperature of from 170 ° C to 30 ° C. For drying, a combination of air-drying and material extrusion can be used, or just extrusion of the material, such that the shredded material is pre-dried to a moisture content of 10% to 40% and subsequently extruded at temperatures up to 175 ° C. % to 10.5%. The dried material thus treated is then homogenized by powdering with particles below 3.0 mm in size.

By extrusion is meant a process in which the material, due to adiabatic expansion when passing from an environment of generally higher pressure and temperature, passes through an interface to a lower pressure and temperature environment, with rapid water release and a decrease in the average molecular weight of the material. to other structural changes.

In an improved deodorization, the mixture is first subjected to extraction with one of the organic solvents selected from the group consisting of ethanol, food grade acetone, methanol, propanol and methylethyl ether prior to deodorization. Ethanol is used at a concentration of 50% to 96% by volume. The extraction process is carried out under atmospheric conditions or at elevated pressure, at temperatures from 10 ° C to 79 ° C, depending on the solvent used, for 1 minute to 65 minutes. After extraction, the mixture is brought to a separation process in which the liquid phase (solvent with the extracted fraction) is separated from the solid fraction (the solid fraction consists mainly of sucrose, pectin, arabinoxylans, cellulose, glucose, fructose and other minor sugar beet insoluble components. solvent used). This separation operation is usually carried out on centrifuges, but another separation method may also be used for this purpose. After separating the solid and liquid fractions, the liquid fraction is removed to recover the solvent by evaporation at atmospheric pressure or more preferably by evaporation in a vacuum evaporator at a vacuum of from 0.1 kPa to 99 kPa, preferably up to 9.9 kPa. The distillation residue after evaporation of the solvent is a green liquid which is not further processed in the technology. The solvent is condensed and returned for further use to manufacture for further extraction. The solids after separation on the centrifuge, respectively. after separation by another separation method suitable for separating the solid from the liquid and the volatile fraction, it is dried. Subsequently, the dried, extracted solid is passed to further processing as in the overall deodorization.

The present technical solution represents a technology and a new processing direction using sugar beet as a raw material, since the whole cell of sugar beet is processed into food sugar-fiber products, which are a high-fiber and mineral-containing sweetener. The solution does not use sugar by-products, but is a comprehensive approach to processing sugar beet as an agricultural raw material, not only for its partial use in the production of a single food product (such as crisps or canned products), but for its processing into a widely used product in many food production sectors, as well as a stand-alone product for the retail market. This solution thus represents a full-fledged alternative to the existing sugar beet processing industry.

The resulting product is a sugar-fiber preparation from sugar beet, which is an alternative to sugar sugar, but its composition provides increased intake of fiber and minerals, as well as technological and economic benefits in its incorporation into cereal, but also canning, fruit, some beverages and other products as well as the food processing industry.

EXAMPLES

Example 1

Pure 100 kg sugar beet lumps were shredded into flat shavings. The sugar content was determined to be 13.5% sucrose. 0.015 wt. crystalline Na ₂ S ₂ O ₅ (sodium metabisulfite) so as to form as homogeneous a mixture of shredded beets and sodium metabisulfite as possible after grating. The mixture thus prepared was further mixed with drinking water at a ratio of 1: 1 and deodorized at 112 ° C ± 4 ° C, pressure of 130 kPa ± 25 kPa for 15 min, ensuring the escape of the resulting vapors so as not to condense back into the mixture. After deodorization, the mixture was concentrated in a vacuum evaporator at 60 kPa to a dry weight value of 55% by weight. The product thus obtained contained at least 40 wt. of carbohydrates and used for the preparation of bread and pastry, as well as for the preparation of bakery fruit fillers and also biscuits. The level of unpleasant odors and flavors typical of sugar beet has been reduced to a sensory-acceptable level. Product

SK 7173 Υ1 is suitable as a substitute for sugars or fiber in products, which also increases their technological yield.

Example 2

As in Example 1, a grated sugar beet mixture was prepared but containing 2.5 wt. sodium metabisulphite. The further procedure was the same as in Example 1. The result was the same product but of a lighter color, the sensory properties were comparable to the product obtained in Example 1.

Example 3

As in Example 1, a grated sugar beet mixture containing 0.06 wt. potassium disulphite, the next procedure was the same as in Example 1. However, before deodorization, the pH was adjusted to 4.5 ± 0.2 with citric acid and acetic acid. The result was the same product, but its sensory properties were significantly better, the taste and aroma typical of sugar beet was significantly lower in intensity. Also, the sucrose content of the resulting product decreased due to a pH decrease in favor of invert sugar, which, when converted to fructose and glucose in the product, corresponded to a decrease in sucrose.

Example 4

The grated sugar beet, as in Example 1, was mixed with 0.06 wt. % sodium metabisulfite and 0.03 wt. sodium bisulfite. This mixture was then dried at 150 ° C until the moisture content of the mixture was 10.5%. Subsequently, the pre-dried mixture was treated by an adiabatic expansion method on extruders at an extrusion temperature of 110 ° C ± 15 ° C. The resulting moisture of the mixture after drying was 3.5% ± 1.5%. The treated mixture was deodorized by mixing 1: 10 with water (dry: water) and at 105 ° C ± 2 ° C for 60 minutes without pH adjustment, ensuring semicontinuous evacuation of the resulting water vapor every 15 min. After completion of the deodorization process, the product was pumped into a vacuum evaporator and water was evaporated to a moisture value of 30% in the mixture. Subsequently, the mixture was pumped into a reservoir and dried in a fluid-bed dryer at an air temperature of 145 ° C. Drying gave a pale to pale green solid product containing 54% ± 5% sucrose and up to about 3.5% by weight. a mixture of glucose and fructose. The rest of the weight consisted mainly of pectin, hemicellulose, cellulose and other fiber constituents. Mineral substances were present, mainly calcium, magnesium and potassium. The sensory properties of the product were better than in Examples 1 and 2, comparable to Example 3.

Example 5

The dried sugar beet product was prepared as in Example 4, but the drying was carried out without the extrusion process. The grated sugar beet mixture was air dried in an oven with a temperature of at least 169 ° C until the humidity was reduced by 10%, then the drying temperature was lowered to 140 ° C until the humidity was reduced to 30%, then the temperature was lowered to 85 ° C to until the humidity is reduced to 10% and in the final drying phase the temperature is reduced to 50 ° C until the humidity is reduced to 5% ± 2%. Temperature variations were within ± 10 ° C. The grated sugar beet thus dried was milled on a shredder to a homogeneous mixture of particles up to 3.0 mm in size, diluted with water at a ratio of 1: 3 and deodorized at 118 ± 4 ° C and 135 kPa ± 15 kPa for 30 min. The pH was not adjusted. The resulting product after deodorization was minimally caramelized, the sucrose content in the dry matter was 54% ± 5% by weight. Such a product was further dried in a spray drier at an air temperature of 180 ° C orifice to obtain a gray-green product, with minimal traces of negative odors and sugar beet taste.

Example 6

A dried, mashed sugar beet product was prepared as in Example 5 and deodorized by dilution with water at a ratio of 1: 3 and the pH was adjusted to pH 3.65 ± 0.3 with citric acid. Subsequently, deodorization was carried out at a temperature of 108 ° C ± 2.0 ° C and an appropriate pressure for 5 min. The resulting product after deodorization was significantly less sensory burdened by the smell and taste of sugar beet. After cooling to 80 ° C, the product was dried at 130 ° C in a spray dryer. The resulting color, after drying, was off-white, slightly greenish, and the taste was sweet, pleasantly slightly acidic (after citric acid) without disturbing sensory perceptions of sugar beets. The sucrose content in the dry matter decreased to about 16% by weight, in favor of invert sugars.

Example 7

As in Example 6, a dried and subsequently scrap-treated sugar beet mass was processed. The difference was in the deodorization process where the pH was adjusted to 4.5 ± 0.2 with lactic acid and tartaric acid. Subsequently, the process was carried out at 115 ° C ± 2 ° C for 30 min. After drying in a spray dryer at 140 [deg.] C., the product differed sensoryly and was significantly sweet with a sucrose content of 48% ± 5% by weight. % in the dry matter and containing glucose and fructose in the mixture up to 14.5 wt. in the dry matter, acid-free and darker than the product in Example 6. Traces of sensory perception of sugar beet were only

71 minimum. The resulting content and ratio of sucrose and respective invert sugars (glucose and fructose) in all examples was dependent on the sugar content of the sugar beet used.

Example 8

The sugar beet was processed as in Example 7 except that the pH was adjusted to 5.2 + 0.3 using citric acid during deodorization. The product was further processed as well. Sensoryly, it had a sweet taste with no trace of sour taste, the trace of odor and taste of sugar beet was minimal.

Example 9

The procedure was as in Examples 4-8, except that in each process an extraction step, i.e., improved deodorization, was used prior to total deodorization. The extraction was performed with 96% v / v ethanol, in three individual experiments at 15 ° C ± 5 ° C, 50 ° C ± 5 ° C and 75 ° C ± 5 ° C, for 2 min, 10 min each. 65 min. with stirring. The ratio of ethanol to dry matter after grinding varied from 1: 1 to 1: 5 in the individual procedures. The resulting ethanol extract was separated on a filter centrifuge and the solid after extraction was further processed by the total deodorization procedures of Examples 4 to 8. regenerated in a vacuum evaporator at 9.9 kPa for further use. The resulting products after drying were significantly lighter, had significantly better sensory properties, the sensory perceptions of beet odors and beet flavor were of the order of magnitude less than those of the deodorization procedures of Examples 1 to 8. The content of mono- and disaccharides was the same or about 1% to 2% by weight. higher compared to the content in the products of Examples 4 to 8.

The following dependencies were found: With increasing solvent-to-sugar-dry matter ratio, extraction and deodorization efficiency increased. Likewise, the efficiency of deodorization and decolorization of the products to off-white color improved with the duration of the extraction as well as with an increase in the extraction temperature up to an extraction temperature of 79 ° C. The sensory quality of the final products thus produced after drying was significantly improved.

Example 10

As in Example 9, the same procedure of Examples 4-8 was used except that food grade acetone was used in place of ethanol in the extraction step of improved deodorization, the extraction being carried out at 35 ° C and 50 ° C. The other steps and procedures were the same. This resulted in products whose sensory quality was judged to be below the quality parameters as in Example 9, but better than in Examples 4-8. Conclusion: the acetone extraction step was an improvement but not as much as ethanol extraction.

Example 11

As in Example 10, other organic solvents such as methanol, propanol, methyl ether were used. It was found that the sensory parameters of the products, in contrast to the economic efficiency of production using ethanol or acetone, were the best in production with ethanol and acetone, the use of which in the food industry is the least problematic of other solvents. The content of sugars (sucrose, glucose, fructose) did not change significantly, since they are soluble in more polar solvents.

Example 12

As in Example 9, the entire procedures for producing the products of Examples 4 to 8 were repeated, except that the ethanol concentration in the extraction step was 50% by volume. The final product resulted in an overall reduction in the content of simple sugars (mono- and disaccharides), the loss of which resulted in an increase in the distillation residue during solvent recovery. The quality of the resulting products was lower in terms of sugar content, the sensory quality in terms of negative beet odor and beet taste was very good, without traces of negative perceptions, comparable to the quality in Example 9. The color of the products was darker, more greenish in color than with Example 9, where ethanol at a concentration of 96% by volume was used.

Example 13

The same deodorization procedure was used as in Example 9 except that after total deodorization the product was not dried, but in the form of a mixture with water was removed at a mixture temperature above 80 ° C for separation on a filter centrifuge, separating the liquid phase from the solid phase. . After centrifugation, the solid phase was dried in a fluid bed dryer at an air temperature of 180 ° C to 40 ° C until the moisture content had dropped to 5% ± 2%. After centrifugation, the liquid phase was divided into two equal halves by weight, the first half being transferred to a vacuum oven, where it was concentrated to a dry matter value above 60% by weight, and dried in a tumble dryer to a solid form. The other half of the liquid phase was mixed with citric acid so that the resulting pH of the mixture was below 4.2 ± 0.3 and then dried in the same manner

SK 7173 Υ1 as the first half of the liquid phase. In this way, three different products were obtained. The product obtained from the solid phase after centrifugation was mainly pectin, hemicellulose and cellulose, while the sucrose, fructose and glucose contents were minimal, below 3% by weight. The product obtained after centrifugation from the first half of the liquid phase after drying contained above 90% by weight. in sucrose, glucose and fructose. The product obtained after centrifugation from the second half of the liquid phase after drying contained above 90% by weight. in the dry matter of glucose and fructose. All products were sensory with no traces of negative perceptions of sugar beet.

Example 14

As in Example 9, the same process of improved deodorization was used, except that the product obtained was dried in a fluidized bed dryer at a temperature of up to 165 ° C, while the solids mixture was simultaneously divided into two fractions by weight of particles depending on the flow rate. air. The first fraction consisted of a cream-white crystalline mass composed of more than 90% by weight. in sucrose, glucose and fructose dry matter in the mixture. The second fraction was composed mostly of a mixture of different carbohydrates native to sugar beet. The sensory quality of both fractions was without negative perceptions of sugar beet.

Industrial usability

The technology as well as the products are useful for the production of sweet food-grade sugar-fiber masses and products that can be used in all sectors of the food industry as a sweetener containing sucrose, glucose and fructose in various proportions, containing fiber, mainly pectin, hemicelluloses and cellulose. as well as mineral elements. The presented technology as well as the proposed way of using sugar beet represents a new processing direction in processing sugar beet into a food product - sweetener - with a fiber content, lower overall glycemic response in the human organism and higher mineral content compared to traditionally produced beet or cane sugar.

PROTECTION REQUIREMENTS

Claims (12)

Process for processing a sugar beet Beta vulgaris L. into a food-grade sugar-fiber product, from a cut or shredded pure sugar beet cell, characterized in that the raw material thus prepared is mixed with 0.015 to 3.0 wt. sodium metabisulphite (\ a2S2O5) and / or other food grade sulfite equivalent to sulfur dioxide and diluted with water in a dry: water ratio of 1: 1 to 1: 10, followed by deodorization to adjust the sensory properties of the mixture at a pressure of 102 to 150 kPa, by heating to a temperature of 102 ° C to 124 ° C, where it is maintained for 2 to 60 min, and after the process the water is removed from the mixture to form a slurry or solid. The process according to claim 1, characterized in that, after deodorization, the water is removed from the mixture by drying at a temperature of 50 ° C to 180 ° C or by concentration by boiling at atmospheric pressure or under vacuum. that after the addition of the sulfites, the mixture is dried% and the dried mixture is characterized in that the drying process requires deodorization before the mixture is Method according to claim 1, characterized in that after addition of the sulfites, the mixture is dried at a temperature of 40 ° C to 170 ° C to a moisture content of 1.0% to 14.5% and the dried mixture is ground to a powder with particle size below 3.0 mm. The process according to claim 1, characterized in that it gradually grinds to a powder with particles of a size below 3.0 mm at a gradually decreasing temperature from 170 ° C to 30 ° C to a moisture content of 1.0% to 14.5. Method according to any one of claims 2 to 4, characterized by direct radiation, contact heating, air and / or extrusion. The process according to any one of claims 1 to 5, is carried out at a pressure of 110 kPa to 135 kPa. The method according to any one of claims 1 to 6, wherein the pH of the mixture is adjusted to 3.0 to 6.0 by risk. A process according to any one of claims 1 to 7, by deodorizing, extracting with one of the organic solvents selected from the group consisting of ethanol, food grade acetone, methanol, propanol and methylethyl ether, subsequently dissolving the solvent with the soluble fraction from the solid insoluble fraction. further extraction. The process according to claim 8, wherein the mixture is extracted with ethanol at a concentration of 50% to 96% by volume. at a temperature of from 10 ° C to 79 ° C for 1 to 65 min. Process according to any one of claims 1 to 9, characterized in that after deodorization the resulting mixture is separated into a liquid phase and a solid phase, which are further treated separately by drying at SK 7173 Υ1 temperatures from 40 ° C to 180 ° C. Process according to claim 10, characterized in that after the separation of the liquid and solid phases, the pH of the liquid phase is adjusted to a value of 2.8 to 4.5. Sugar-fiber product obtained by the process according to any one of claims 1 to 11, characterized in that it contains pectin and hemicellulose and / or sucrose, and / or glucose and fructose in an amount of at least 40% by weight. % in the dry matter and a moisture content of not more than 45% by weight.