US20220264912A1 - Reduced calorie beverage or food product and process and apparatus for making same - Google Patents
Reduced calorie beverage or food product and process and apparatus for making same Download PDFInfo
- Publication number
- US20220264912A1 US20220264912A1 US17/480,079 US202117480079A US2022264912A1 US 20220264912 A1 US20220264912 A1 US 20220264912A1 US 202117480079 A US202117480079 A US 202117480079A US 2022264912 A1 US2022264912 A1 US 2022264912A1
- Authority
- US
- United States
- Prior art keywords
- juice
- fermentation
- process according
- liquid
- food product
- 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.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims abstract description 60
- 230000008569 process Effects 0.000 title claims abstract description 56
- 235000013361 beverage Nutrition 0.000 title claims abstract description 48
- 235000013305 food Nutrition 0.000 title claims abstract description 34
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 167
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 126
- 238000000855 fermentation Methods 0.000 claims abstract description 120
- 230000004151 fermentation Effects 0.000 claims abstract description 120
- 239000007788 liquid Substances 0.000 claims abstract description 54
- 238000004519 manufacturing process Methods 0.000 claims abstract description 15
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 63
- 235000000346 sugar Nutrition 0.000 claims description 33
- 241000196324 Embryophyta Species 0.000 claims description 31
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 27
- 239000001301 oxygen Substances 0.000 claims description 27
- 229910052760 oxygen Inorganic materials 0.000 claims description 27
- 235000003599 food sweetener Nutrition 0.000 claims description 16
- 239000003765 sweetening agent Substances 0.000 claims description 16
- 239000007789 gas Substances 0.000 claims description 9
- 241000220225 Malus Species 0.000 claims description 8
- 235000011430 Malus pumila Nutrition 0.000 claims description 8
- 235000015103 Malus silvestris Nutrition 0.000 claims description 8
- 239000011552 falling film Substances 0.000 claims description 8
- 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 7
- 239000008103 glucose Substances 0.000 claims description 7
- 235000013615 non-nutritive sweetener Nutrition 0.000 claims description 6
- 239000003039 volatile agent Substances 0.000 claims description 5
- 244000226021 Anacardium occidentale Species 0.000 claims description 4
- 244000235659 Rubus idaeus Species 0.000 claims description 4
- 244000078534 Vaccinium myrtillus Species 0.000 claims description 4
- 235000020226 cashew nut Nutrition 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 239000008280 blood Substances 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000004891 communication Methods 0.000 claims description 3
- 235000021096 natural sweeteners Nutrition 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- WVXRAFOPTSTNLL-NKWVEPMBSA-N 2',3'-dideoxyadenosine Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@H]1CC[C@@H](CO)O1 WVXRAFOPTSTNLL-NKWVEPMBSA-N 0.000 claims description 2
- 241000208140 Acer Species 0.000 claims description 2
- 240000004246 Agave americana Species 0.000 claims description 2
- 235000002961 Aloe barbadensis Nutrition 0.000 claims description 2
- 244000144927 Aloe barbadensis Species 0.000 claims description 2
- 235000009027 Amelanchier alnifolia Nutrition 0.000 claims description 2
- 244000068687 Amelanchier alnifolia Species 0.000 claims description 2
- 244000144725 Amygdalus communis Species 0.000 claims description 2
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 2
- 244000144730 Amygdalus persica Species 0.000 claims description 2
- 244000099147 Ananas comosus Species 0.000 claims description 2
- 235000007119 Ananas comosus Nutrition 0.000 claims description 2
- 235000016068 Berberis vulgaris Nutrition 0.000 claims description 2
- 241000335053 Beta vulgaris Species 0.000 claims description 2
- 241000167854 Bourreria succulenta Species 0.000 claims description 2
- 235000004936 Bromus mango Nutrition 0.000 claims description 2
- 235000009467 Carica papaya Nutrition 0.000 claims description 2
- 240000006432 Carica papaya Species 0.000 claims description 2
- 244000241235 Citrullus lanatus Species 0.000 claims description 2
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims description 2
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 2
- 244000060011 Cocos nucifera Species 0.000 claims description 2
- 235000010205 Cola acuminata Nutrition 0.000 claims description 2
- 244000228088 Cola acuminata Species 0.000 claims description 2
- 244000241257 Cucumis melo Species 0.000 claims description 2
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 claims description 2
- 235000002767 Daucus carota Nutrition 0.000 claims description 2
- 244000000626 Daucus carota Species 0.000 claims description 2
- 235000011511 Diospyros Nutrition 0.000 claims description 2
- 244000236655 Diospyros kaki Species 0.000 claims description 2
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 2
- 240000009088 Fragaria x ananassa Species 0.000 claims description 2
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 2
- 241001284615 Frangula californica Species 0.000 claims description 2
- 235000017048 Garcinia mangostana Nutrition 0.000 claims description 2
- 240000006053 Garcinia mangostana Species 0.000 claims description 2
- 235000010469 Glycine max Nutrition 0.000 claims description 2
- 235000003228 Lactuca sativa Nutrition 0.000 claims description 2
- 240000008415 Lactuca sativa Species 0.000 claims description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 2
- 235000014837 Malpighia glabra Nutrition 0.000 claims description 2
- 240000003394 Malpighia glabra Species 0.000 claims description 2
- 235000014826 Mangifera indica Nutrition 0.000 claims description 2
- 240000007228 Mangifera indica Species 0.000 claims description 2
- 235000008708 Morus alba Nutrition 0.000 claims description 2
- 240000000249 Morus alba Species 0.000 claims description 2
- 240000005561 Musa balbisiana Species 0.000 claims description 2
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 2
- 235000012085 Myrciaria vexator Nutrition 0.000 claims description 2
- 240000006816 Myrciaria vexator Species 0.000 claims description 2
- 235000017879 Nasturtium officinale Nutrition 0.000 claims description 2
- 240000005407 Nasturtium officinale Species 0.000 claims description 2
- 240000001439 Opuntia Species 0.000 claims description 2
- 235000013389 Opuntia humifusa var. humifusa Nutrition 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims description 2
- 235000007164 Oryza sativa Nutrition 0.000 claims description 2
- 235000000556 Paullinia cupana Nutrition 0.000 claims description 2
- 240000003444 Paullinia cupana Species 0.000 claims description 2
- 235000009827 Prunus armeniaca Nutrition 0.000 claims description 2
- 244000018633 Prunus armeniaca Species 0.000 claims description 2
- 235000005805 Prunus cerasus Nutrition 0.000 claims description 2
- 240000002878 Prunus cerasus Species 0.000 claims description 2
- 244000141353 Prunus domestica Species 0.000 claims description 2
- 235000006029 Prunus persica var nucipersica Nutrition 0.000 claims description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 2
- 244000017714 Prunus persica var. nucipersica Species 0.000 claims description 2
- 240000008296 Prunus serotina Species 0.000 claims description 2
- 235000005625 Prunus virginiana var virginiana Nutrition 0.000 claims description 2
- 241000508269 Psidium Species 0.000 claims description 2
- 244000294611 Punica granatum Species 0.000 claims description 2
- 235000014360 Punica granatum Nutrition 0.000 claims description 2
- 235000014443 Pyrus communis Nutrition 0.000 claims description 2
- 240000001987 Pyrus communis Species 0.000 claims description 2
- 244000299790 Rheum rhabarbarum Species 0.000 claims description 2
- 235000009411 Rheum rhabarbarum Nutrition 0.000 claims description 2
- 235000001537 Ribes X gardonianum Nutrition 0.000 claims description 2
- 235000001535 Ribes X utile Nutrition 0.000 claims description 2
- 235000002357 Ribes grossularia Nutrition 0.000 claims description 2
- 244000171263 Ribes grossularia Species 0.000 claims description 2
- 235000016919 Ribes petraeum Nutrition 0.000 claims description 2
- 244000281247 Ribes rubrum Species 0.000 claims description 2
- 235000002355 Ribes spicatum Nutrition 0.000 claims description 2
- 235000017848 Rubus fruticosus Nutrition 0.000 claims description 2
- 235000011034 Rubus glaucus Nutrition 0.000 claims description 2
- 235000009122 Rubus idaeus Nutrition 0.000 claims description 2
- 235000003942 Rubus occidentalis Nutrition 0.000 claims description 2
- 244000111388 Rubus occidentalis Species 0.000 claims description 2
- 244000151637 Sambucus canadensis Species 0.000 claims description 2
- 235000018735 Sambucus canadensis Nutrition 0.000 claims description 2
- 235000004433 Simmondsia californica Nutrition 0.000 claims description 2
- 240000003768 Solanum lycopersicum Species 0.000 claims description 2
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 2
- 244000300264 Spinacia oleracea Species 0.000 claims description 2
- 235000009184 Spondias indica Nutrition 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 2
- 240000001717 Vaccinium macrocarpon Species 0.000 claims description 2
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 claims description 2
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 2
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 claims description 2
- 235000006377 Vitis aestivalis var. argentifolia Nutrition 0.000 claims description 2
- 241001593968 Vitis palmata Species 0.000 claims description 2
- 235000020224 almond Nutrition 0.000 claims description 2
- 235000011399 aloe vera Nutrition 0.000 claims description 2
- 239000008122 artificial sweetener Substances 0.000 claims description 2
- 235000021311 artificial sweeteners Nutrition 0.000 claims description 2
- 235000021029 blackberry Nutrition 0.000 claims description 2
- 235000007123 blue elder Nutrition 0.000 claims description 2
- 235000021014 blueberries Nutrition 0.000 claims description 2
- 235000019693 cherries Nutrition 0.000 claims description 2
- 235000020971 citrus fruits Nutrition 0.000 claims description 2
- 235000004634 cranberry Nutrition 0.000 claims description 2
- 235000007124 elderberry Nutrition 0.000 claims description 2
- 235000008995 european elder Nutrition 0.000 claims description 2
- 239000010408 film Substances 0.000 claims description 2
- 235000015810 grayleaf red raspberry Nutrition 0.000 claims description 2
- 235000009566 rice Nutrition 0.000 claims description 2
- 230000000630 rising effect Effects 0.000 claims description 2
- 238000009987 spinning Methods 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- 150000005846 sugar alcohols Chemical class 0.000 claims description 2
- 238000009792 diffusion process Methods 0.000 claims 1
- 235000021581 juice product Nutrition 0.000 abstract description 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 59
- 239000000047 product Substances 0.000 description 29
- 239000000203 mixture Substances 0.000 description 24
- 239000003963 antioxidant agent Substances 0.000 description 22
- 235000006708 antioxidants Nutrition 0.000 description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 235000015197 apple juice Nutrition 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 10
- 230000001476 alcoholic effect Effects 0.000 description 8
- 230000003078 antioxidant effect Effects 0.000 description 8
- 230000005587 bubbling Effects 0.000 description 8
- 230000015556 catabolic process Effects 0.000 description 8
- 238000006731 degradation reaction Methods 0.000 description 8
- 239000006227 byproduct Substances 0.000 description 7
- 230000001143 conditioned effect Effects 0.000 description 7
- 235000015097 nutrients Nutrition 0.000 description 7
- 230000007935 neutral effect Effects 0.000 description 5
- 230000008447 perception Effects 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 235000014101 wine Nutrition 0.000 description 5
- 235000010208 anthocyanin Nutrition 0.000 description 4
- 229930002877 anthocyanin Natural products 0.000 description 4
- 239000004410 anthocyanin Substances 0.000 description 4
- 150000004636 anthocyanins Chemical class 0.000 description 4
- 150000001491 aromatic compounds Chemical class 0.000 description 4
- 239000012141 concentrate Substances 0.000 description 4
- 235000008504 concentrate Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 238000004320 controlled atmosphere Methods 0.000 description 3
- 235000015203 fruit juice Nutrition 0.000 description 3
- 239000011521 glass Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 235000020939 nutritional additive Nutrition 0.000 description 3
- 235000019202 steviosides Nutrition 0.000 description 3
- 239000004575 stone Substances 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- 238000011514 vinification Methods 0.000 description 3
- 210000005253 yeast cell Anatomy 0.000 description 3
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 description 2
- RMLYXMMBIZLGAQ-UHFFFAOYSA-N (-)-monatin Natural products C1=CC=C2C(CC(O)(CC(N)C(O)=O)C(O)=O)=CNC2=C1 RMLYXMMBIZLGAQ-UHFFFAOYSA-N 0.000 description 2
- RMLYXMMBIZLGAQ-HZMBPMFUSA-N (2s,4s)-4-amino-2-hydroxy-2-(1h-indol-3-ylmethyl)pentanedioic acid Chemical compound C1=CC=C2C(C[C@](O)(C[C@H](N)C(O)=O)C(O)=O)=CNC2=C1 RMLYXMMBIZLGAQ-HZMBPMFUSA-N 0.000 description 2
- 230000002407 ATP formation Effects 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 239000004378 Glycyrrhizin Substances 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- 108050004114 Monellin Proteins 0.000 description 2
- 101000865553 Pentadiplandra brazzeana Defensin-like protein Proteins 0.000 description 2
- 229930182558 Sterol Natural products 0.000 description 2
- 239000004383 Steviol glycoside Substances 0.000 description 2
- 239000004376 Sucralose Substances 0.000 description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 210000000170 cell membrane Anatomy 0.000 description 2
- 235000019987 cider Nutrition 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- -1 fermented juice) Chemical compound 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 230000004190 glucose uptake Effects 0.000 description 2
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 2
- 229960004949 glycyrrhizic acid Drugs 0.000 description 2
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 2
- 235000019410 glycyrrhizin Nutrition 0.000 description 2
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000002572 peristaltic effect Effects 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- 150000003432 sterols Chemical class 0.000 description 2
- 235000003702 sterols Nutrition 0.000 description 2
- 235000019411 steviol glycoside Nutrition 0.000 description 2
- 229930182488 steviol glycoside Natural products 0.000 description 2
- 150000008144 steviol glycosides Chemical class 0.000 description 2
- 235000019408 sucralose Nutrition 0.000 description 2
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 239000000892 thaumatin Substances 0.000 description 2
- 235000010436 thaumatin Nutrition 0.000 description 2
- JZRWCGZRTZMZEH-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 2
- 235000015192 vegetable juice Nutrition 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- GHBNZZJYBXQAHG-KUVSNLSMSA-N (2r,3r,4s,5s,6r)-2-[[(2r,3s,4s,5r,6r)-6-[[(3s,8s,9r,10r,11r,13r,14s,17r)-17-[(2r,5r)-5-[(2s,3r,4s,5s,6r)-4,5-dihydroxy-3-[(2r,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-6-[[(2r,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy Chemical compound C([C@H]1O[C@H]([C@@H]([C@@H](O)[C@@H]1O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@H](CC[C@@H](C)[C@@H]1[C@]2(C[C@@H](O)[C@@]3(C)[C@H]4C(C([C@@H](O[C@H]5[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]6[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O6)O)O5)O)CC4)(C)C)=CC[C@H]3[C@]2(C)CC1)C)C(C)(C)O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O GHBNZZJYBXQAHG-KUVSNLSMSA-N 0.000 description 1
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- HMFHBZSHGGEWLO-SOOFDHNKSA-N D-ribofuranose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H]1O HMFHBZSHGGEWLO-SOOFDHNKSA-N 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 235000009161 Espostoa lanata Nutrition 0.000 description 1
- 240000001624 Espostoa lanata Species 0.000 description 1
- 239000001512 FEMA 4601 Substances 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- HELXLJCILKEWJH-SEAGSNCFSA-N Rebaudioside A Natural products O=C(O[C@H]1[C@@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1)[C@@]1(C)[C@@H]2[C@](C)([C@H]3[C@@]4(CC(=C)[C@@](O[C@H]5[C@H](O[C@H]6[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O6)[C@@H](O[C@H]6[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O6)[C@H](O)[C@@H](CO)O5)(C4)CC3)CC2)CCC1 HELXLJCILKEWJH-SEAGSNCFSA-N 0.000 description 1
- PYMYPHUHKUWMLA-LMVFSUKVSA-N Ribose Natural products OC[C@@H](O)[C@@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-LMVFSUKVSA-N 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 235000006092 Stevia rebaudiana Nutrition 0.000 description 1
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 241000219095 Vitis Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- 239000003570 air Substances 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- HMFHBZSHGGEWLO-UHFFFAOYSA-N alpha-D-Furanose-Ribose Natural products OCC1OC(O)C(O)C1O HMFHBZSHGGEWLO-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000020958 biotin Nutrition 0.000 description 1
- 239000011616 biotin Substances 0.000 description 1
- 229960002685 biotin Drugs 0.000 description 1
- 230000036760 body temperature Effects 0.000 description 1
- FAPWYRCQGJNNSJ-UBKPKTQASA-L calcium D-pantothenic acid Chemical compound [Ca+2].OCC(C)(C)[C@@H](O)C(=O)NCCC([O-])=O.OCC(C)(C)[C@@H](O)C(=O)NCCC([O-])=O FAPWYRCQGJNNSJ-UBKPKTQASA-L 0.000 description 1
- 229960002079 calcium pantothenate Drugs 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical class OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000000994 depressogenic effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- MNNHAPBLZZVQHP-UHFFFAOYSA-N diammonium hydrogen phosphate Chemical compound [NH4+].[NH4+].OP([O-])([O-])=O MNNHAPBLZZVQHP-UHFFFAOYSA-N 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- HELXLJCILKEWJH-UHFFFAOYSA-N entered according to Sigma 01432 Natural products C1CC2C3(C)CCCC(C)(C(=O)OC4C(C(O)C(O)C(CO)O4)O)C3CCC2(C2)CC(=C)C21OC(C1OC2C(C(O)C(O)C(CO)O2)O)OC(CO)C(O)C1OC1OC(CO)C(O)C(O)C1O HELXLJCILKEWJH-UHFFFAOYSA-N 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- 235000020774 essential nutrients Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000002360 explosive Substances 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000019674 grape juice Nutrition 0.000 description 1
- 231100001261 hazardous Toxicity 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 239000008123 high-intensity sweetener Substances 0.000 description 1
- 230000000887 hydrating effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 239000000905 isomalt Substances 0.000 description 1
- 235000010439 isomalt Nutrition 0.000 description 1
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 description 1
- 235000021579 juice concentrates Nutrition 0.000 description 1
- BJHIKXHVCXFQLS-PQLUHFTBSA-N keto-D-tagatose Chemical compound OC[C@@H](O)[C@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-PQLUHFTBSA-N 0.000 description 1
- 239000000832 lactitol Substances 0.000 description 1
- 235000010448 lactitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 description 1
- 229960003451 lactitol Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- TVJXHJAWHUMLLG-UHFFFAOYSA-N mogroside V Natural products CC(CCC(OC1OC(COC2OC(CO)C(O)C(O)C2OC3OC(CO)C(O)C(O)C3O)C(O)C(O)C1O)C(C)(C)O)C4CCC5(C)C6CC=C7C(CCC(OC8OC(COC9OC(CO)C(O)C(O)C9O)C(O)C(O)C8O)C7(C)C)C6(C)C(O)CC45C TVJXHJAWHUMLLG-UHFFFAOYSA-N 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000010627 oxidative phosphorylation Effects 0.000 description 1
- 230000036284 oxygen consumption Effects 0.000 description 1
- 238000006213 oxygenation reaction Methods 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000037452 priming Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 229930188195 rebaudioside Natural products 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 235000019203 rebaudioside A Nutrition 0.000 description 1
- 238000012552 review Methods 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 238000011012 sanitization Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 1
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
Images
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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
- A23L11/03—Soya beans, e.g. full-fat soya bean flakes or grits
-
- 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
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/023—Preparation of other alcoholic beverages by fermentation of botanical family Solanaceae, e.g. potato
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/025—Low-alcohol beverages
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H3/00—Methods for reducing the alcohol content of fermented solutions or alcoholic beverage to obtain low alcohol or non-alcoholic beverages
- C12H3/02—Methods for reducing the alcohol content of fermented solutions or alcoholic beverage to obtain low alcohol or non-alcoholic beverages by evaporating
Definitions
- This invention generally relates to a process and apparatus for preparing a reduced calorie beverage or food product, and a reduced calorie beverage or food product produced by that apparatus and/or process. More particularly, this invention relates to a process and apparatus for converting at least some of the sugar in a plant-derived juice or liquid to ethanol by fermentation and subsequently removing at least some of the ethanol therefrom, to produce a reduced calorie beverage or food product.
- U.S. Pat. No. 4,971,813 to Strobel and Tarr discloses a process for separating and recovering aroma and flavour volatiles from fruit or vegetable juices and for lowering the amount of sugar in juices.
- the process involves first removing the aroma volatiles from the juice by forming a microsol by spraying juice through a nozzle at elevated temperatures into a vacuum chamber, and then fermenting the recovered juice fraction with a yeast.
- the fermentation product is then subjected to a de-alcoholization process, preferably by the same spraying method, before the volatiles are added back into the de-alcoholized fermentation product along with a sweetener.
- This process aside from being cumbersome and complex, involves heating the juice to temperatures of at least 55 degrees Celsius one or two times. These heating steps will inherently result in at least some degradation of antioxidants in the juice, thereby reducing the final concentration of useful antioxidants in the beverage produced by the process taught by Strobel and Tarr. Furthermore, the second step, whereby an ethanol-containing mixture is sprayed into a fine mist and heated, will result in highly explosive, and potentially hazardous, conditions. This dangerous step, therefore, results in a further substantial drawback to the process disclosed by Strobel and Tarr.
- U.S. Patent Application Publication no. 20100055250 published Mar. 4, 2010, to Teodoro et al., discloses reduced calorie, light, or low-calorie juice beverages having natural non-nutritive sweeteners.
- the beverages taught by Teodoro et al. achieve reduced sugar content by removing all components of the plant-derived juices other than pulp, and mixing the pulp with sweeteners and other ingredients to produce a beverage. Because most of the components of the juice used to produce these beverages are removed, the beverages of Teodoro et al. will necessarily lack many of the nutritional benefits, including antioxidant properties, and have a dramatically different flavour profile, when compared with traditionally prepared plant-derived beverages.
- the present invention provides a process for preparing a reduced calorie beverage or food product, the process comprising:
- the fermentation step may be accelerated by performing the fermentation in two sub-steps, such that a first fraction of juice is fermented and then a second fraction of juice is added to the fermented fraction.
- the fermentation step may be further accelerated, and production of ethanol and unfavourable fermentation side products may be reduced, by adding oxygen-containing gas to the fermentation mixture. Further acceleration may be achieved by optimizing fermentation conditions, including temperature, pressure and yeast strain. Such optimization of the fermentation conditions will result in a fermentation product which is lower in ethanol and in fermentation by-products which might affect the flavour of the reduced-calorie beverage or food product produced by the process.
- the fermentation process may be adapted to be performed in a continuous manner, potentially suitable to large-scale industrial applications, whereby juice is continually added to the fermentation mixture and fermentation product is continually displaced and ethanol is removed from the displaced fraction.
- the ethanol removal step may be performed, for example, by a falling film evaporator, under conditions of reduced pressure, to reduce the temperatures to which the fermentation product is exposed, thereby reducing degradation of antioxidants.
- the ethanol removal step may also be performed by a spinning cone column, a CentrithermTM, a Thermally Accelerated Short Time Evaporator (T.A.S.T.E.TM), a rising film evaporator, a plate evaporator, or by any evaporator or any device that is capable of applying moderate temperature and low pressure. Volatile aromatic compounds removed at this step may be captured and reintroduced to the product after the ethanol is removed. Further, a sweetener may be added to the product after the ethanol is removed, in order to enhance the flavour of the reduced-calorie beverage or food product.
- the present invention further provides a reduced-calorie beverage or food product made by one of the processes provided herein.
- the present invention still further provides an apparatus for preparing a reduced-calorie beverage or food product, the apparatus comprising:
- a fermentation unit comprising a container for containing unfermented and/or fermented plant-derived juice or liquid and yeast;
- an alcohol-removal unit in communication with the fermentation unit for removing alcohol from the fermented plant-derived juice or liquid, to produce the reduced calorie beverage or food product.
- the apparatus may additionally comprise means for adding unfermented plant-derived juice or liquid to the fermentation unit, and may also comprise gas injecting means for adding gas to the fermentation unit, to accelerate the fermentation step.
- the apparatus may also comprise pressure-reducing means, such as a vacuum means, in communication with the alcohol-removal unit to reduce pressure in the alcohol-removal unit, thereby reducing the temperature required for successful removal of the ethanol.
- pressure-reducing means such as a vacuum means
- the alcohol-removal unit may be a falling film evaporator.
- FIG. 1 is a flowchart depicting the process according to one embodiment of the present invention.
- FIG. 2 is a schematic diagram depicting the apparatus according to one embodiment of the present invention.
- plant-derived liquids or juices are fruit or vegetable juices containing relatively high levels of antioxidants, including liquids or juices derived from cupuacu, açai, acerola, prickly pear, black and red raspberry, blackberry, apple, pear, nectarine, peach, haskap, tomato, cashew fruit, chokecherry, currants, strawberry, banana, mango, cranberry, apricot, gooseberry, Saskatoon berry, white, red and blue grape, guava, guarana, kola nut, carrot, beet, lettuce, watercress, rice, soy, cashew nut, aloe vera, agave, maple, a citrus fruit, Sea-buckthorne, goji, spinach, almond, coconut, watermelon, rhubarb, raspberry, blueberry, coffee berries, elderberry, persimmon,
- the juice or liquid will have been pasteurized under UHT conditions. In some embodiments, the juice or liquid will have been maintained at cold temperatures and under vacuum prior to the removal of sugar by the methods discussed herein, in order to reduce degradation of antioxidants. In some embodiments, the juice or liquid can be concentrated by removing water or diluted by adding water prior to the removal of sugar by the methods discussed herein.
- the term “food product” includes any plant-derived edible product reduced in sugar that can serve as a calorie reduced food ingredient, and also includes concentrates, syrups and powders. In certain embodiments, products of the present invention will not be reduced in calories, but have reduced impact on blood glucose levels, when compared to traditionally produced plant-derived juices, liquids, and food products.
- An antioxidant is a molecule that inhibits the oxidation of other molecules.
- Antioxidant degradation can be caused by light, microbes, oxygen and heat. Antioxidants will degrade at any temperature given enough time, depending on the chemical stability of the particular antioxidant. However, in general, antioxidants will degrade more slowly at lower temperatures and in the absence of oxygen. For example, Markakis, “Anthocyanins and their Stability in Foods”, CRC Critical Reviews in Food Technology, 4:4, 437-456, teaches that maintaining juice at temperatures below 38° C.
- plant-derived liquid or juice is first fermented with yeast in a fermentation unit, such as a container with at least one opening to allow for exposure of the liquid or juice to air.
- a fermentation unit such as a container with at least one opening to allow for exposure of the liquid or juice to air.
- the yeast used for fermentation is a yeast suitable for fermenting fruit juices, such as wine yeast.
- the wine yeast is Saccharomyces cerevisiae bayanus.
- the wine yeast is of the strain LalvinTM EC-1118.
- the wine yeast is of the strain LalvinTM DV-10.
- fermentation aids and yeast nutrients including, ammonia and phosphate salts (di-ammonium phosphate), free amino acids (from inactivated yeast), sterols, unsaturated fatty acids, magnesium sulfate, thiamin, folic acid, niacin, biotin, calcium pan-tothenate and inactive yeast are added to supplement the fermentation mixture of yeast and liquid or juice.
- ammonia and phosphate salts di-ammonium phosphate
- free amino acids from inactivated yeast
- sterols unsaturated fatty acids
- magnesium sulfate thiamin
- folic acid thiamin
- folic acid thiamin
- biotin calcium pan-tothenate
- inactive yeast are added to supplement the fermentation mixture of yeast and liquid or juice.
- the addition of such nutrients accelerates yeast growth and the fermentation process, and reduces the amounts of fermentation by-products which have an unfavourable impact on flavour, in the reduced calorie beverage or food product produced by the
- Bubbling may be performed by any appropriate means for introducing oxygen-containing gas to the fermentation mixture in the fermentation unit.
- the temperature of the fermentation mixture is maintained at temperatures between 15 and 35 degrees Celsius, to further optimize yeast growth and minimize the production of fermentation by-products.
- the fermentation mixture is maintained at temperatures of between 15 and 40 degrees Celsius.
- the processes of the present invention result in a fermentation product which is relatively low in ethanol when compared with fermentation products made by traditional processes, such as those employed in wine making.
- This relatively low ethanol content advantageously allows for a shorter ethanol removal step.
- the bubbling or gas addition step which increases the dissolved oxygen concentration of the yeast cells in the fermentation mixture, may lead to an increase in the growth rate and a decrease in the glucose uptake rate and ethanol production rate.
- oxygen By partially activating oxidative phosphorylation, oxygen causes an increase in the rate of ATP production.
- the higher ATP production rate results in a faster growth rate and a lower glucose uptake rate at higher dissolved oxygen concentrations.
- Plasma membrane fatty acids and sterols, which are synthesized in the presence of oxygen, may also contribute to the faster growth rate at high dissolved oxygen concentrations. Accordingly, the low ethanol content observed in the fermentation mixtures of the present invention may be explained by the fact that in the presence of excessive oxygen, the sugar consumption of yeast is directed to making fat for new cell membrane synthesis for new yeast cells (i.e. yeast population growth). Glucose would therefore be partially diverted to yeast population growth, resulting in lower ethanol production.
- yeasts have much higher affinities for oxygen than plant-derived antioxidants, viable yeast and yeast lees compete with phenolic compounds (for oxygen). Accordingly, the oxygen added to the juice or liquid, by bubbling or other means is metabolized so rapidly by the yeast that this has a reduced impact on the antioxidant content of the juice or liquid.
- the fermentation step may be further accelerated by performing the fermentation in two sub-steps, such that a first fraction of juice is first fermented in a fermentation unit as described above.
- this first fraction may be fermented for an initial fermentation phase of between 6 and 72 hours or between 24 and 72 hours, or any appropriate time period which allows for a substantial portion of the sugar in the first fraction liquid or juice to be consumed by the yeast.
- liquid or juice constituting a second fraction
- fermentation nutritive additive is added to the second fraction prior to its addition to the first fraction of fermentation mixture.
- the rate of addition will vary depending on multiple factors, including the volumes of the fractions used.
- the second fraction is slowly added in dropwise fashion to the first fraction.
- this addition is at a rate of less than 5 ml/minute.
- this addition is at a rate of from 1.5 to 2 ml/minute. This slow addition of the second fraction will result in very rapid conversion of sugar, and minimize production of fermentation by-products by the yeast.
- Fermentation will be allowed to proceed until at least some of the sugars in the juice or liquid have been converted by the yeast.
- fermentation will proceed until the sugar level in the fermentation mixture has reached a level of less than 2% weight/vol.
- the sugar level will have reached a level of less than 1% weight/vol.
- the conditioned juice or liquid which is added to the first fraction supplies essential nutrients to the yeast in tandem with additional sugar contained in the added juice or liquid, which sustains yeast growth and rapid fermentation.
- the overflowing fermented juice carries yeast cells which can regulate the total yeast population of the process.
- a continuous centrifuge can achieve this step. At this scale, an optimal equilibrium of juice addition and yeast removal to obtain the lowest alcohol production may be achieved.
- a portion of the fermentation mixture may be displaced from the fermentation unit to an alcohol-removal unit, or alcohol removal may be performed in the fermentation unit.
- Yeast may be removed from the fermentation mixture either before or after alcohol is removed, for example by filtration or centrifugation.
- alcohol removal is performed by a process or system that allows for alcohol evaporation at reduced temperatures and with reduced exposure of the fermentation mixture to oxygen.
- alcohol removal is performed by a falling film evaporator.
- ethanol removal is performed at a pressure of less than one bar, at which pressure ethanol removal will proceed at temperatures of 78 degrees C. or less.
- ethanol removal is performed at a pressure of less than 400 millibars.
- ethanol removal is performed at a pressure of between 50 and 70 millibars, below 50 millibars, or below 12 millibars, at proportionally decreasing temperatures.
- the ethanol removal step is allowed to proceed until at least a portion of the ethanol is removed from the fermentation mixture.
- certain volatile compounds other than ethanol will also evaporate from the fermentation mixture.
- those volatile compounds will be aromatic compounds that contribute to the flavour of the juice or liquid.
- these aromatic compounds are captured in preferred embodiments of the present invention by appropriate capturing means.
- the capture of aromatic compounds is performed by a cold trap.
- a falling film evaporator (FFE) is employed for the ethanol removal step which comprises both a vacuum means and appropriate means for capturing any evaporated aromatics, such as a cold trap.
- the FFE comprises a condenser for capturing ethanol and a cold trap for subsequently capturing aromatics, which will not be captured by the condenser. This allows for separation of ethanol from captured aromatics. These captured aromatics are then reintroduced to the fermentation product after the ethanol removal step.
- a sweetener is added to the fermentation mixture. This sweetener could be added to the juice or liquid at any step during the processes of the present invention. In one preferred embodiment, the sweetener is added after the ethanol removal step. In a preferred embodiment, the sweetener will have a limited impact on blood glucose levels, such as fructose. In a further preferred embodiment, the sweetener will have a calorie content less than that of sucrose or of glucose. In a further preferred embodiment, the sweetener will be at least one of a sugar alcohol, a low calorie natural sweetener, an artificial sweetener, or any mixture thereof. Sweeteners suitable for use in various juice beverage embodiments of the beverage products disclosed here include natural sweeteners.
- sweeteners may include, for example, erythritol, tagatose, sorbitol, mannitol, xylitol, rhamnose, trehalose, oligofructose, oligosaccharides, fructose, aspartame, cyclamates, saccharin, sucralose, glycyrrhizin, malitol, lactose, Lo Han Guo (“LHG”), rebaudiosides, steviol glycosides, xylose, arabinose, isomalt, lactitol, maltitol, and ribose, and protein sweeteners such as thaumatin, monellin, brazzein, and monatin, rebaudioside A, stevioside, other steviol glycosides, Stevia rebaudiana
- Reduced calorie beverages produced by the processes of the present invention may have a calorie content of less than 10 percent of the juice or liquid from which they are derived. At the same time, the reduced calorie beverages may have a flavour profile and antioxidant levels which are comparable to the juice or liquid. The processes of the present invention therefore may achieve a reduced calorie beverage or food product which possesses the surprising combination of high antioxidant levels and a flavour and mouthfeel which is comparable to raw plant-derived juice or liquids or juice beverages, while being lower in calories and sugar content.
- the processes of the present invention may be performed at a range of scales, from those producing a batch-by-batch product in the order of ten litres per batch, up to an industrial scale.
- juice or liquid may be continually added to a fermentation mixture in a fermentation unit, and fermentation mixture may be continually displaced or ejected from the fermentation unit to an alcohol removal unit, such that a continuous stream of juice or liquid is being introduced to the system as a continuous stream of reduced calorie beverage is produced.
- raw juice or liquid is stored in a temperature controlled storage tank (A) under controlled atmosphere (i.e. oxygen-free, low temperature conditions).
- a temperature controlled storage tank (A) under controlled atmosphere (i.e. oxygen-free, low temperature conditions).
- Part of the fermentation tank (C) is filled with juice or liquid for an initial fermentation step.
- Yeast is added and the juice or liquid is stirred to maintain yeast in suspension and air or oxygen containing gas is bubbled into the juice or liquid.
- the juice or liquid is fermented in fermentation tank (C) until most of the sugar is consumed. Additional juice or liquid is slowly added to the fermentation product in the fermentation tank (C).
- the added juice or liquid is mixed inline with fermenting nutrients from nutrient tank (B).
- the thus clarified fermentation product is then accumulated in a temperature controlled holding tank (E) under controlled atmosphere (conditions of low to zero oxygen) awaiting further processing.
- the fermentation product is pumped to an ethanol removal unit, in some embodiments a falling film evaporator (F) to remove ethanol.
- the falling film evaporator (F) is placed under low pressure using a vacuum pump (I).
- Ethanol vapours are condensed in the low temperature condenser (G) and removed for waste. Highly volatile aromatic vapours are condensed in a cold trap (H) at extremely cold temperatures.
- Dealcoholized juice is pumped to a temperature controlled holding tank (J) under controlled atmosphere awaiting for further processing.
- the dealcoholized fermentation product is added to a mixing tank (K) where it is blended with the recuperated aromatics and sweeteners.
- the dealcoholized product may then be further processed, for example by pasteurization (L) and bottling (M).
- the fermenting juice was very cloudy, indicating good yeast dispersion by the bubbling action. Very little foam formation was observed which is typical of this type of yeast culture. Observed density was 1.014 g/ml or 4 Brix and observed pH was 3.57. Roughly 2 ⁇ 3 of the original sugar had been consumed by the yeast at this time.
- the remaining unused 3.5 L of cold apple juice was conditioned by adding 0.025% (or 0.25 g/L) fermentation nutritive additive for wine making as recommended by the manufacturer (Lallemand's Fermaid-KTM). Using a peristaltic pump, the cold conditioned juice is added to the fermenting juice at a rate of 1 drop per second (drop/sec) approx or 1.5 to 2 mL/min. By conditioning the juice with a nutritive additive, the yeast is supplied additional nutrient to sustain a healthy growth and activity as the juice is added to the fermentation vessel.
- the fermenting juice tasted neutral (bland) with small perception of apple, slight yeasty notes, slight astringency, slight bitterness and slight perceptible alcoholic note.
- the bitterness and astringency is indicative of the taste of polyphenols in the absence of sugar as found in dry wines.
- the density was observed at 1.000 or 0 brix and was observed at pH 3.82. Aeration was stopped.
- the fermentation bottle was placed in a refrigerator to cool the fermented juice in order to precipitate (settle) the yeast for ease in filtration.
- the final ethanol content of the fermented juice was 2.5%, which is less than half of the ethanol potential of the initial juice.
- the final density of the dealcoholized juice was 1.003 g/ml indicating that the final sugar content is less than 2%.
- Cans of frozen apple juice concentrate were used as a starting material. For each can of 283 ml of concentrate 849 ml of water was added to make single strength apple juice (1 ⁇ ).
- the jug was place in a hot bath set at 30 C.
- An aquarium bubbling stone and air pump was used to aerate the juice.
- a small helical shaft agitator was use to create a mixing vortex throughout the juice to prevent yeast sediments and encourage suspension.
- Tubing from 2 peristaltic pumps were inserted in the fermenter; one to add new juice, one to remove fermented juice to a secondary fermenter.
- a one gallon glass jug placed in the water bath at the same temperature serves as the secondary fermenter, and a bubbling aquarium stone is place in this fermenter.
- Double strength (2 ⁇ ) apple juice was prepared by mixing 283 ml of concentrate with 283 ml of water. Fermaid-K was added at twice the rate i.e. 0.5 g/L of 2 ⁇ juice. Brix was 22.0. The container of 2 ⁇ juice was placed on a scale to track the addition of juice to the first fermenter.
- the density was determined using a hydrometer.
- Dissolved solid content of the juice was determined as follows:
- the juice was dealcoholized using a falling film evaporator at 34 to 36 degrees Celsius.
- the resulting product yielded an apple juice like characteristic once a high intensity sweetener, sucralose, and natural apple esters, extracted from apple juice, were added to the dealcoholized product.
- the brix level of the first fermentation unit can be maintained while adding new concentrated juice indicating that the yeast is consuming the sugars continuously.
- the secondary fermentation unit can deplete the remainder of the juice that is not consumed in the first fermentation unit in a continuous manner as well. A considerable reduction is dissolved solids is observed indicating that sugars have been removed.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Genetics & Genomics (AREA)
- General Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- General Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Molecular Biology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Alcoholic Beverages (AREA)
- Vaporization, Distillation, Condensation, Sublimation, And Cold Traps (AREA)
Abstract
The invention relates to a process for preparing a reduced calorie beverage or food product employing fermentation of a plant-derived juice or liquid and removing the ethanol therefrom. This invention also relates to an apparatus for performing the process for preparing a reduced calorie beverage or food product and to the reduced calorie juices and juice products created using this process and apparatus.
Description
- This application is a continuation application of U.S. application Ser. No. 16/163,232, filed Oct. 17, 2018, which is a continuation application of U.S. application Ser. No. 14/398,728, filed Nov. 3, 2014, which is a United States National Phase Application of International Application Serial No. PCT/CA2013/000659, filed Jul. 23, 2013, which claims the benefit of Canadian Application Serial No. 2,783,847, filed Jul. 24, 2012, the contents of which are incorporated by reference in their entirety.
- This invention generally relates to a process and apparatus for preparing a reduced calorie beverage or food product, and a reduced calorie beverage or food product produced by that apparatus and/or process. More particularly, this invention relates to a process and apparatus for converting at least some of the sugar in a plant-derived juice or liquid to ethanol by fermentation and subsequently removing at least some of the ethanol therefrom, to produce a reduced calorie beverage or food product.
- Consumer awareness of the impact of nutrition on health has increased dramatically in recent decades. One example of this awareness is the marked increase in media discussion of, and consumer demand for, beverages which are known to contain high levels of plant-derived antioxidants. At the same time, consumer awareness of the negative health effects associated with consumption of simple carbohydrates and calories, both of which are found in high levels in many plant-derived beverages, has also increased in recent years. Accordingly, there exists a consumer demand for a plant-derived beverage or food product which contains both naturally occurring antioxidants and relatively low levels of sugar and calories, while maintaining a similar sensory profile to that of traditionally produced plant-derived beverages.
- Several methods have been proposed for producing reduced sugar or reduced calorie plant-derived beverages. For example, U.S. Pat. No. 5,266,337 to Bärwald et al., issued Nov. 30, 1993, discloses a process for preparing a fermented juice product with a reduced ethanol content. This process involves treating a first quantity of grape sweet must with yeast, and thereafter adding a second partial amount of grape juice, while treating with air or oxygen. This process results in a low ethanol fruit beverage. This process, necessarily, results in at least some ethanol content in the finished product. As is well known, ethanol has certain potentially negative effects on consumers, including, among other things, its depressant effects on the central nervous system, its incompatibility with certain religious practises, and its calorie content. As such, the process taught by Bärwald et al. will not produce a beverage that is suitable for consumption by all consumers, for at least the reason that some consumers will demand an alcohol-free, or calorie-free, product.
- U.S. Pat. No. 4,971,813 to Strobel and Tarr, issued Nov. 20, 1990, discloses a process for separating and recovering aroma and flavour volatiles from fruit or vegetable juices and for lowering the amount of sugar in juices. The process involves first removing the aroma volatiles from the juice by forming a microsol by spraying juice through a nozzle at elevated temperatures into a vacuum chamber, and then fermenting the recovered juice fraction with a yeast. The fermentation product is then subjected to a de-alcoholization process, preferably by the same spraying method, before the volatiles are added back into the de-alcoholized fermentation product along with a sweetener. This process, aside from being cumbersome and complex, involves heating the juice to temperatures of at least 55 degrees Celsius one or two times. These heating steps will inherently result in at least some degradation of antioxidants in the juice, thereby reducing the final concentration of useful antioxidants in the beverage produced by the process taught by Strobel and Tarr. Furthermore, the second step, whereby an ethanol-containing mixture is sprayed into a fine mist and heated, will result in highly explosive, and potentially hazardous, conditions. This dangerous step, therefore, results in a further substantial drawback to the process disclosed by Strobel and Tarr.
- U.S. Patent Application Publication no. 20100055250, published Mar. 4, 2010, to Teodoro et al., discloses reduced calorie, light, or low-calorie juice beverages having natural non-nutritive sweeteners. The beverages taught by Teodoro et al. achieve reduced sugar content by removing all components of the plant-derived juices other than pulp, and mixing the pulp with sweeteners and other ingredients to produce a beverage. Because most of the components of the juice used to produce these beverages are removed, the beverages of Teodoro et al. will necessarily lack many of the nutritional benefits, including antioxidant properties, and have a dramatically different flavour profile, when compared with traditionally prepared plant-derived beverages.
- The present invention provides a process for preparing a reduced calorie beverage or food product, the process comprising:
- (a) fermenting a plant-derived juice or liquid with yeast to produce a fermentation product containing ethanol; and
- (b) removing at least some of the ethanol from the fermentation product while maintaining the fermentation product at a temperature of less than 55 or less than 78° C. to produce the reduced calorie beverage or food product.
- The fermentation step may be accelerated by performing the fermentation in two sub-steps, such that a first fraction of juice is fermented and then a second fraction of juice is added to the fermented fraction. The fermentation step may be further accelerated, and production of ethanol and unfavourable fermentation side products may be reduced, by adding oxygen-containing gas to the fermentation mixture. Further acceleration may be achieved by optimizing fermentation conditions, including temperature, pressure and yeast strain. Such optimization of the fermentation conditions will result in a fermentation product which is lower in ethanol and in fermentation by-products which might affect the flavour of the reduced-calorie beverage or food product produced by the process.
- The fermentation process may be adapted to be performed in a continuous manner, potentially suitable to large-scale industrial applications, whereby juice is continually added to the fermentation mixture and fermentation product is continually displaced and ethanol is removed from the displaced fraction.
- The ethanol removal step may be performed, for example, by a falling film evaporator, under conditions of reduced pressure, to reduce the temperatures to which the fermentation product is exposed, thereby reducing degradation of antioxidants. The ethanol removal step may also be performed by a spinning cone column, a Centritherm™, a Thermally Accelerated Short Time Evaporator (T.A.S.T.E.™), a rising film evaporator, a plate evaporator, or by any evaporator or any device that is capable of applying moderate temperature and low pressure. Volatile aromatic compounds removed at this step may be captured and reintroduced to the product after the ethanol is removed. Further, a sweetener may be added to the product after the ethanol is removed, in order to enhance the flavour of the reduced-calorie beverage or food product.
- The present invention further provides a reduced-calorie beverage or food product made by one of the processes provided herein.
- The present invention still further provides an apparatus for preparing a reduced-calorie beverage or food product, the apparatus comprising:
- (a) a fermentation unit comprising a container for containing unfermented and/or fermented plant-derived juice or liquid and yeast; and
- (b) an alcohol-removal unit in communication with the fermentation unit for removing alcohol from the fermented plant-derived juice or liquid, to produce the reduced calorie beverage or food product.
- The apparatus may additionally comprise means for adding unfermented plant-derived juice or liquid to the fermentation unit, and may also comprise gas injecting means for adding gas to the fermentation unit, to accelerate the fermentation step.
- The apparatus may also comprise pressure-reducing means, such as a vacuum means, in communication with the alcohol-removal unit to reduce pressure in the alcohol-removal unit, thereby reducing the temperature required for successful removal of the ethanol. The alcohol-removal unit may be a falling film evaporator.
-
FIG. 1 is a flowchart depicting the process according to one embodiment of the present invention. -
FIG. 2 is a schematic diagram depicting the apparatus according to one embodiment of the present invention. - The processes and apparatuses of the present invention may be applied to removing sugar from any plant-derived liquid or juice. Preferred among plant-derived liquids or juices are fruit or vegetable juices containing relatively high levels of antioxidants, including liquids or juices derived from cupuacu, açai, acerola, prickly pear, black and red raspberry, blackberry, apple, pear, nectarine, peach, haskap, tomato, cashew fruit, chokecherry, currants, strawberry, banana, mango, cranberry, apricot, gooseberry, Saskatoon berry, white, red and blue grape, guava, guarana, kola nut, carrot, beet, lettuce, watercress, rice, soy, cashew nut, aloe vera, agave, maple, a citrus fruit, Sea-buckthorne, goji, spinach, almond, coconut, watermelon, rhubarb, raspberry, blueberry, coffee berries, elderberry, persimmon, cherry, tart cherry, mulberry, prune, plum, papaya, cantaloupe, mangosteen, pineapple or pomegranate. In some embodiments, the juice or liquid will have been pasteurized under UHT conditions. In some embodiments, the juice or liquid will have been maintained at cold temperatures and under vacuum prior to the removal of sugar by the methods discussed herein, in order to reduce degradation of antioxidants. In some embodiments, the juice or liquid can be concentrated by removing water or diluted by adding water prior to the removal of sugar by the methods discussed herein. As used herein, the term “food product” includes any plant-derived edible product reduced in sugar that can serve as a calorie reduced food ingredient, and also includes concentrates, syrups and powders. In certain embodiments, products of the present invention will not be reduced in calories, but have reduced impact on blood glucose levels, when compared to traditionally produced plant-derived juices, liquids, and food products.
- An antioxidant is a molecule that inhibits the oxidation of other molecules. There are many different types of antioxidants found in plant-derived liquids or juices. Some such plant-derived antioxidants are short lived, and begin to degrade the instant plant tissue, juice or liquid is detached from the plant, while others are more resistant. Antioxidant degradation can be caused by light, microbes, oxygen and heat. Antioxidants will degrade at any temperature given enough time, depending on the chemical stability of the particular antioxidant. However, in general, antioxidants will degrade more slowly at lower temperatures and in the absence of oxygen. For example, Markakis, “Anthocyanins and their Stability in Foods”, CRC Critical Reviews in Food Technology, 4:4, 437-456, teaches that maintaining juice at temperatures below 38° C. will minimize degradation of anthocyanins, and that rapid degradation of anthocyanins occurs during food processing steps where temperatures exceed 60° C. Accordingly, maintaining relatively low temperatures, and minimizing exposure of the plant-derived juice or liquid to oxygen, at all stages of the processes of the present invention is desirable. By maintaining temperatures at or below 55 degrees Celsius, anthocyanin degradation will be minimized. Since the normal human body temperature is approximately 37.5 degrees Celsius, maintaining temperatures at or below 37.5 degrees Celsius is particularly advantageous.
- According to the processes of the present invention, plant-derived liquid or juice is first fermented with yeast in a fermentation unit, such as a container with at least one opening to allow for exposure of the liquid or juice to air. In a preferred embodiment, the yeast used for fermentation is a yeast suitable for fermenting fruit juices, such as wine yeast. In a further preferred embodiment, the wine yeast is Saccharomyces cerevisiae bayanus. In a still further preferred embodiment, the wine yeast is of the strain Lalvin™ EC-1118. In another preferred embodiment, the wine yeast is of the strain Lalvin™ DV-10.
- In a further preferred embodiment, fermentation aids and yeast nutrients, including, ammonia and phosphate salts (di-ammonium phosphate), free amino acids (from inactivated yeast), sterols, unsaturated fatty acids, magnesium sulfate, thiamin, folic acid, niacin, biotin, calcium pan-tothenate and inactive yeast are added to supplement the fermentation mixture of yeast and liquid or juice. The addition of such nutrients accelerates yeast growth and the fermentation process, and reduces the amounts of fermentation by-products which have an unfavourable impact on flavour, in the reduced calorie beverage or food product produced by the processes of the present invention.
- As taught by Rosenfeld et al., “Oxygen Consumption by Anaerobic Saccharomyces cerevisiae under Enological Conditions: Effect on Fermentation Conditions”, Applied and Environmental Microbiology, January 2003, pp 113-12 (“Rosenfeld”), in the presence of oxygen, yeast rapidly consumes sugar compared with yeast which is subjected to a generally anaerobic environment, as is the case in conventional wine production. When fermentation of sugar by yeast is performed in an anaerobic environment, relatively high amounts ethanol and of flavourful fermentation by-products are produced (see, for example, Hinfray et al., “Ethanol Production From Glucose by Free and Agar-Entrapped Batch Cultures of Saccharomyces cerevisiae at different Oxygenation Levels”, Biotechnology Letters, vol. 16 no. 10 (October 1994)) (“Hinfray”). Many of these by-products are desirable in wine production, but are not desirable in methods which seek to produce a beverage which tastes similar to natural juice or other plant-derived liquids. Accordingly, in a preferred embodiment of the present invention, oxygen-containing gas, such as air, is added to the fermentation mixture by means such as bubbling. Bubbling may be performed by any appropriate means for introducing oxygen-containing gas to the fermentation mixture in the fermentation unit. In one embodiment of the present invention, the temperature of the fermentation mixture is maintained at temperatures between 15 and 35 degrees Celsius, to further optimize yeast growth and minimize the production of fermentation by-products. In other embodiments, the fermentation mixture is maintained at temperatures of between 15 and 40 degrees Celsius.
- It has been surprisingly observed that the processes of the present invention result in a fermentation product which is relatively low in ethanol when compared with fermentation products made by traditional processes, such as those employed in wine making. This relatively low ethanol content advantageously allows for a shorter ethanol removal step. With reference to the teachings of Rosenfeld, Hinfray, and to those of Hanoun and Stephanopoulos, “Intrinsic Growth and Fermentation Rates of Alginate-Entrapped Saccharomyces cerevisiae”, Biotechnol Prog, 1990, 6: 341-348, but without being bound by theory, the bubbling or gas addition step, which increases the dissolved oxygen concentration of the yeast cells in the fermentation mixture, may lead to an increase in the growth rate and a decrease in the glucose uptake rate and ethanol production rate. By partially activating oxidative phosphorylation, oxygen causes an increase in the rate of ATP production. The higher ATP production rate results in a faster growth rate and a lower glucose uptake rate at higher dissolved oxygen concentrations. Plasma membrane fatty acids and sterols, which are synthesized in the presence of oxygen, may also contribute to the faster growth rate at high dissolved oxygen concentrations. Accordingly, the low ethanol content observed in the fermentation mixtures of the present invention may be explained by the fact that in the presence of excessive oxygen, the sugar consumption of yeast is directed to making fat for new cell membrane synthesis for new yeast cells (i.e. yeast population growth). Glucose would therefore be partially diverted to yeast population growth, resulting in lower ethanol production.
- As taught by Salmon, J., “Interactions between yeast, oxygen and polyphenols during alcoholic fermentations: Practical implications”, LWT 39 (2006) 959-965, yeasts have much higher affinities for oxygen than plant-derived antioxidants, viable yeast and yeast lees compete with phenolic compounds (for oxygen). Accordingly, the oxygen added to the juice or liquid, by bubbling or other means is metabolized so rapidly by the yeast that this has a reduced impact on the antioxidant content of the juice or liquid.
- In one embodiment of the present invention, the fermentation step may be further accelerated by performing the fermentation in two sub-steps, such that a first fraction of juice is first fermented in a fermentation unit as described above. In one embodiment, this first fraction may be fermented for an initial fermentation phase of between 6 and 72 hours or between 24 and 72 hours, or any appropriate time period which allows for a substantial portion of the sugar in the first fraction liquid or juice to be consumed by the yeast.
- Once the initial fermentation phase is completed, further liquid or juice, constituting a second fraction, may be added to the first fraction. In one embodiment, fermentation nutritive additive is added to the second fraction prior to its addition to the first fraction of fermentation mixture. The rate of addition will vary depending on multiple factors, including the volumes of the fractions used. In a further embodiment, where the volume of the total fermentation unit may be 3 litres or less, the second fraction is slowly added in dropwise fashion to the first fraction. In a still further embodiment, this addition is at a rate of less than 5 ml/minute. In still a further embodiment, this addition is at a rate of from 1.5 to 2 ml/minute. This slow addition of the second fraction will result in very rapid conversion of sugar, and minimize production of fermentation by-products by the yeast. Fermentation will be allowed to proceed until at least some of the sugars in the juice or liquid have been converted by the yeast. In a preferred embodiment, fermentation will proceed until the sugar level in the fermentation mixture has reached a level of less than 2% weight/vol. In a further preferred embodiment, the sugar level will have reached a level of less than 1% weight/vol.
- In certain preferred embodiments, the conditioned juice or liquid which is added to the first fraction supplies essential nutrients to the yeast in tandem with additional sugar contained in the added juice or liquid, which sustains yeast growth and rapid fermentation. At an industrial scale, the overflowing fermented juice carries yeast cells which can regulate the total yeast population of the process. At an industrial scale, a continuous centrifuge can achieve this step. At this scale, an optimal equilibrium of juice addition and yeast removal to obtain the lowest alcohol production may be achieved.
- After the addition of the second fraction is complete and sugar level has been reduced to an acceptable level, a portion of the fermentation mixture may be displaced from the fermentation unit to an alcohol-removal unit, or alcohol removal may be performed in the fermentation unit. Yeast may be removed from the fermentation mixture either before or after alcohol is removed, for example by filtration or centrifugation. In preferred embodiments, alcohol removal is performed by a process or system that allows for alcohol evaporation at reduced temperatures and with reduced exposure of the fermentation mixture to oxygen. In a further preferred embodiment, alcohol removal is performed by a falling film evaporator.
- In order to minimize degradation of antioxidants in the processes of the present invention, thereby maximizing the antioxidant content in the low calorie beverages produced by the processes, it is desirable to minimize the temperature at which the ethanol removal step occurs, and to minimize the exposure of the fermentation mixture to oxygen at this stage. Under conditions of vacuum or reduced atmospheric pressure, water boils, and ethanol readily evaporates from an aqueous solution containing ethanol (such as fermented juice), at reduced temperatures. Depending on the starting material, removal of ethanol at temperatures of below 78 degrees Celsius, or below 55 degrees Celsius, or lower, may be desirable. For example, in instances where the preservation of particularly heat sensitive antioxidants are is desirable, lower temperatures will be desirable. Where the antioxidants to be preserved are less heat sensitive, then higher temperatures will be acceptable. Application of vacuum or reduced pressure will additionally limit exposure of the fermentation mixture to oxygen. The boiling temperature of water, and therefore the effective ethanol removal temperature, is directly proportional with pressure: as pressures drop, so does the boiling point of water. For example, at a pressure of 50 millibars, water boils at a temperature of 32.88 degrees Celsius. In a preferred embodiment, ethanol removal is performed at a pressure of less than one bar, at which pressure ethanol removal will proceed at temperatures of 78 degrees C. or less. In a further preferred embodiment, ethanol removal is performed at a pressure of less than 400 millibars. In further preferred embodiments, ethanol removal is performed at a pressure of between 50 and 70 millibars, below 50 millibars, or below 12 millibars, at proportionally decreasing temperatures. The ethanol removal step is allowed to proceed until at least a portion of the ethanol is removed from the fermentation mixture.
- During the ethanol removal step of processes of the present invention, certain volatile compounds other than ethanol will also evaporate from the fermentation mixture. Among those volatile compounds will be aromatic compounds that contribute to the flavour of the juice or liquid. In order to maintain improved flavour of the finished reduced calorie beverage or food product, these aromatic compounds are captured in preferred embodiments of the present invention by appropriate capturing means. In a further preferred embodiment, the capture of aromatic compounds is performed by a cold trap. In a further preferred embodiment, a falling film evaporator (FFE) is employed for the ethanol removal step which comprises both a vacuum means and appropriate means for capturing any evaporated aromatics, such as a cold trap. In a still further preferred embodiment, the FFE comprises a condenser for capturing ethanol and a cold trap for subsequently capturing aromatics, which will not be captured by the condenser. This allows for separation of ethanol from captured aromatics. These captured aromatics are then reintroduced to the fermentation product after the ethanol removal step.
- Other optional steps may be performed to optimize the flavour of the finished reduced calorie beverage or food product. In certain preferred embodiments, a sweetener is added to the fermentation mixture. This sweetener could be added to the juice or liquid at any step during the processes of the present invention. In one preferred embodiment, the sweetener is added after the ethanol removal step. In a preferred embodiment, the sweetener will have a limited impact on blood glucose levels, such as fructose. In a further preferred embodiment, the sweetener will have a calorie content less than that of sucrose or of glucose. In a further preferred embodiment, the sweetener will be at least one of a sugar alcohol, a low calorie natural sweetener, an artificial sweetener, or any mixture thereof. Sweeteners suitable for use in various juice beverage embodiments of the beverage products disclosed here include natural sweeteners.
- Other suitable sweeteners and combinations of sweeteners may be selected for the desired nutritional characteristics, taste profile, and other factors. In certain embodiments, sweeteners may include, for example, erythritol, tagatose, sorbitol, mannitol, xylitol, rhamnose, trehalose, oligofructose, oligosaccharides, fructose, aspartame, cyclamates, saccharin, sucralose, glycyrrhizin, malitol, lactose, Lo Han Guo (“LHG”), rebaudiosides, steviol glycosides, xylose, arabinose, isomalt, lactitol, maltitol, and ribose, and protein sweeteners such as thaumatin, monellin, brazzein, and monatin, rebaudioside A, stevioside, other steviol glycosides, Stevia rebaudiana extracts, Lo Han Guo, e.g., LHG juice concentrate or LHG powder having a mogroside V content of from about 2 to about 99%, monatin, glycyrrhizin, thaumatin, monellin, brazzein, and mixtures thereof.
- Reduced calorie beverages produced by the processes of the present invention may have a calorie content of less than 10 percent of the juice or liquid from which they are derived. At the same time, the reduced calorie beverages may have a flavour profile and antioxidant levels which are comparable to the juice or liquid. The processes of the present invention therefore may achieve a reduced calorie beverage or food product which possesses the surprising combination of high antioxidant levels and a flavour and mouthfeel which is comparable to raw plant-derived juice or liquids or juice beverages, while being lower in calories and sugar content.
- The processes of the present invention may be performed at a range of scales, from those producing a batch-by-batch product in the order of ten litres per batch, up to an industrial scale. In an industrial scale process, juice or liquid may be continually added to a fermentation mixture in a fermentation unit, and fermentation mixture may be continually displaced or ejected from the fermentation unit to an alcohol removal unit, such that a continuous stream of juice or liquid is being introduced to the system as a continuous stream of reduced calorie beverage is produced.
- With reference to
FIG. 2 , in one embodiment, raw juice or liquid is stored in a temperature controlled storage tank (A) under controlled atmosphere (i.e. oxygen-free, low temperature conditions). Part of the fermentation tank (C) is filled with juice or liquid for an initial fermentation step. Yeast is added and the juice or liquid is stirred to maintain yeast in suspension and air or oxygen containing gas is bubbled into the juice or liquid. The juice or liquid is fermented in fermentation tank (C) until most of the sugar is consumed. Additional juice or liquid is slowly added to the fermentation product in the fermentation tank (C). The added juice or liquid is mixed inline with fermenting nutrients from nutrient tank (B). At one point, the addition of juice or liquid from storage tank (A), which is mixed inline with fermenting nutrients from nutrient tank (B), to the fermentation product in fermentation tank (C), displaces a portion of fermentation product through an overflow which is fed to a continuous centrifuge (D) that separates out the yeast to waste. The thus clarified fermentation product is then accumulated in a temperature controlled holding tank (E) under controlled atmosphere (conditions of low to zero oxygen) awaiting further processing. The fermentation product is pumped to an ethanol removal unit, in some embodiments a falling film evaporator (F) to remove ethanol. The falling film evaporator (F) is placed under low pressure using a vacuum pump (I). Ethanol vapours are condensed in the low temperature condenser (G) and removed for waste. Highly volatile aromatic vapours are condensed in a cold trap (H) at extremely cold temperatures. Dealcoholized juice is pumped to a temperature controlled holding tank (J) under controlled atmosphere awaiting for further processing. The dealcoholized fermentation product is added to a mixing tank (K) where it is blended with the recuperated aromatics and sweeteners. The dealcoholized product may then be further processed, for example by pasteurization (L) and bottling (M). - Yeast priming stage (time=0): 2×2 L of pure consumer grade pasteurized (shelf-stable) apple juice (Rougemont McIntosh) was purchased for this study.
- pH: 3.75 Hydrometer: density: 1.042 g/ml or 12.5 Brix. At this density, the potential alcohol content of the fermented juice can be calculated as falling in the range of 5.5 to 6.0%.
- 500 ml of juice was placed in a clean 1 gallon sanitized glass bottle. The bottle was suspended in a 30 C water bath. A consumer aquarium pump, tubing and bubbling stone was used to (aerate) saturate the juice with dissolved oxygen.
- 2 g of dry active (fruit and white) wine yeast (Lalvin EC-1118) was hydrated with 50 ml of warm water (30 C) with a hydrating yeast additive at 0.03% (g/100 g) as recommended by the manufacturer for wine making (Lallemand's Go-Ferm) for 15 min. The hydrated yeast was then added to the juice. A cotton ball was used as stopper.
- At time=23 hours, the fermenting juice was very cloudy, indicating good yeast dispersion by the bubbling action. Very little foam formation was observed which is typical of this type of yeast culture. Observed density was 1.014 g/ml or 4 Brix and observed pH was 3.57. Roughly ⅔ of the original sugar had been consumed by the yeast at this time. The juice tasted like apple juice, no wine or cider like notes, a slight increase in acidity as expected when sugar levels decrease. There was no perceptible alcoholic note.
- At time=46 hours, the density observed was 1.004 g/ml or 2 brix and pH observed was 3.58. Nearly all the original sugar had been consumed. The fermenting juice tasted neutral (bland) with small perception of apple, no wine or cider notes, slight increase in acidity as expected when sugar levels decrease. There was no perceptible alcoholic note.
- The remaining unused 3.5 L of cold apple juice was conditioned by adding 0.025% (or 0.25 g/L) fermentation nutritive additive for wine making as recommended by the manufacturer (Lallemand's Fermaid-K™). Using a peristaltic pump, the cold conditioned juice is added to the fermenting juice at a rate of 1 drop per second (drop/sec) approx or 1.5 to 2 mL/min. By conditioning the juice with a nutritive additive, the yeast is supplied additional nutrient to sustain a healthy growth and activity as the juice is added to the fermentation vessel.
- At time=54 hours, approximately 1 L of conditioned juice was added to fermentation. The fermenting juice tasted neutral (bland) with a small perception of apple with slight yeasty notes. No perceptible alcoholic note. The observed density was 1.014 g/mL or 4 brix and the observed pH was 3.71.
- At time=67 hours, approximately 1.25 L (bringing the total to 2.25 L) of additional conditioned juice was added to fermentation. The fermenting juice tasted neutral (bland) with small perception of apple, slight yeasty notes. A light alcoholic note was perceptible. The density was 1.010 g/mL or 2.5 brix and pH 3.78. A low brix even after juice is added provided an indication of a rapid consumption of the sugar supplied by the new juice.
- At time=78 hours, approx 0.75 L (bringing the total to 3 L) of additional conditioned juice was added to fermentation. The 1 gallon fermentation bottle was adequately filled (3.5 L total fermenting juice). The addition of conditioned juice is stopped. The fermenting juice tasted neutral (bland) with small perception of apple with slight yeasty notes. Almost no perceptible alcoholic note. The yeast may have consumed a part of the alcohol explaining the reduction in alcoholic taste. The density was observed at 1.008 g/mL or 2.5 brix and the pH was observed at 3.80. The continuing trend of low brix after juice is added is an indication of a rapid consumption of sugar supplied by the new juice. The fermentation was left to aerate while in the water bath overnight.
- At time=90 hours, the fermenting juice tasted neutral (bland) with small perception of apple, slight yeasty notes, slight astringency, slight bitterness and slight perceptible alcoholic note. By experience, the bitterness and astringency is indicative of the taste of polyphenols in the absence of sugar as found in dry wines. The density was observed at 1.000 or 0 brix and was observed at pH 3.82. Aeration was stopped. The fermentation bottle was placed in a refrigerator to cool the fermented juice in order to precipitate (settle) the yeast for ease in filtration.
- Upon analysis, the final ethanol content of the fermented juice was 2.5%, which is less than half of the ethanol potential of the initial juice. The final density of the dealcoholized juice was 1.003 g/ml indicating that the final sugar content is less than 2%.
- Although the fermentation drastically reduced the sugar content of the original juice, the volatile aromatic components that characterize the taste of apple juice remain in the fermented juice. These components can be recuperated in the de-alcoholizing process which is performed under a strong vacuum at 34 to 36 degrees Celsius.
- Cans of frozen apple juice concentrate were used as a starting material. For each can of 283 ml of concentrate 849 ml of water was added to make single strength apple juice (1×).
- 0.945 g of Fermaid-K was added to 3.0 L of 1× apple juice was prepared and placed in a 1 gallon glass jug.
- The jug was place in a hot bath set at 30 C. An aquarium bubbling stone and air pump was used to aerate the juice. A small helical shaft agitator was use to create a mixing vortex throughout the juice to prevent yeast sediments and encourage suspension. Tubing from 2 peristaltic pumps were inserted in the fermenter; one to add new juice, one to remove fermented juice to a secondary fermenter.
- A one gallon glass jug placed in the water bath at the same temperature serves as the secondary fermenter, and a bubbling aquarium stone is place in this fermenter.
- 10 g of Lavlin™ DV-10 dry yeast (http://www.scottlab.com/product-56.aspx) was hydrated in 100 ml of a warm water (30 C) solution containing 0.3 g/L of Go-Ferm.
- Double strength (2×) apple juice was prepared by mixing 283 ml of concentrate with 283 ml of water. Fermaid-K was added at twice the rate i.e. 0.5 g/L of 2× juice. Brix was 22.0. The container of 2× juice was placed on a scale to track the addition of juice to the first fermenter.
- The density was determined using a hydrometer.
- T=0: the yeast was pitched in the juice. Brix=12.
- T=1 hour: brix=11.9.
- T=2 hours: brix=10.5.
- T=4.5 hours: brix=8.5.
- T=6 hours: brix=6.0.
- T=9.5 hours: brix=2.0.
- At this point T=9.5 hours), 2× juice was added to the fermentation unit and the same volume taken out to a secondary fermentation unit.
- T=11 hours: 212 g of 2× juice added, brix=2.5.
- Process allowed to proceed overnight.
- T=21.5 hours: 2795 g of 2× juice total added, fermentation unit #1 brix=4.5, secondary brix=1.5.
- T=23 hours: 3069 g of 2× juice total added, #1 brix=4.5, #2 brix=2.0.
- 2080 ml of product was removed from the secondary and centrifuged @ 2000 rpm for 15 min to precipitate the yeast and the supernatant removed and store in the refrigerator for subsequent processing, including dealcoholizing.
- T=24 hours: #1 brix=4.5 and #2 brix=4.0.
- T=25 hours: 3665 g of 2× juice total added, #1 brix=4.5, #2 brix=4.0.
- T=27.5 hours: 4274 g of 2× juice total added, #1 brix=5.0, #2 brix=3.0.
- T=30 hours: 4.851 g of 2× juice total added, #1 brix=5.5, #2 brix=2.5.
- Dissolved solid content of the juice was determined as follows:
- 1× juice: 11.6%
- 2× juice: 22.4%
- final fermented juice: 4.7%
- The juice was dealcoholized using a falling film evaporator at 34 to 36 degrees Celsius. The resulting product yielded an apple juice like characteristic once a high intensity sweetener, sucralose, and natural apple esters, extracted from apple juice, were added to the dealcoholized product.
- Observations: the brix level of the first fermentation unit can be maintained while adding new concentrated juice indicating that the yeast is consuming the sugars continuously. The secondary fermentation unit can deplete the remainder of the juice that is not consumed in the first fermentation unit in a continuous manner as well. A considerable reduction is dissolved solids is observed indicating that sugars have been removed.
- The embodiments of the invention described above are intended to be exemplary only. As will be appreciated by those of ordinary skill in the art, to whom this specification is addressed, many obvious variations, modifications, and refinements can be made to the embodiments presented herein without departing from the inventive concept(s) disclosed in this specification. The scope of the exclusive right sought by the applicant is therefore intended to be limited solely by the appended claims.
Claims (31)
1. A process for preparing a reduced calorie beverage or food product, the process comprising:
a. fermenting, under aerobic conditions, a plant-derived juice or liquid with yeast to produce a fermentation product containing ethanol; and
b. removing at least some of the ethanol from the fermentation product while maintaining the fermentation product at a temperature of less than 78° C. to produce the reduced calorie beverage or food product.
2. The process according to claim 1 , wherein step (a) comprises:
i. fermenting, under aerobic conditions, a first fraction of the juice or liquid with the yeast; and
ii. subsequently adding a second fraction of juice or liquid to the fermented first fraction to produce the fermentation product.
3. A process for preparing a reduced calorie beverage, the process comprising:
a.
i. fermenting a first fraction of a plant-derived juice or liquid with yeast to produce fermentation product containing ethanol;
ii. subsequently adding further plant-derived juice or liquid to the fermented first fraction to produce further fermentation product containing ethanol;
iii. displacing a portion of the fermentation product away from a remaining portion of the fermentation product; and
b. removing at least some of the ethanol from the displaced portion while maintaining the fermentation product at a temperature of less than 78° C. to produce the reduced calorie beverage or food product.
4. The process according to claim 1 , additionally comprising a step (c), wherein volatiles removed from the fermentation product at step (b) are added back to the reduced calorie beverage or food product.
5. The process according to claim 4 , wherein sub-steps (a) (ii) and (iii) and step (b) occur continuously, to produce a continuous stream of the reduced calorie beverage or food product.
6. The process according to claim 5 , additionally comprising a step (c), wherein volatiles continuously removed from the fermentation product at step (b) are continuously added back to the reduced calorie beverage or food product.
7. The process according to claim 1 , additionally comprising a step wherein a low-calorie sweetener is added or continuously added to at least one of the juice or liquid, the fermentation product, and the reduced calorie beverage or food product, and wherein the low-calorie sweetener has a lower calorie content than that of glucose or has a lower blood glucose impact than that of sucrose.
8. (canceled)
9. The process according to claim 7 , wherein the low-calorie sweetener contains a sugar alcohol, a natural sweetener, an artificial sweetener, or any combination thereof.
10. The process according to claim 1 , wherein step (b) is performed at a pressure of less than one bar.
11. The process according to claim 10 , wherein step (b) is performed at a pressure of less than 50 millibars.
12. (canceled)
13. (canceled)
14. The process according to claim 11 , wherein step (b) is performed at a pressure at or below 12 millibars to enable boiling below 20 degrees Celsius.
15. The process according to claim 1 , wherein step (b) is performed with a device that imparts moderate heat and low pressure upon the fermentation product.
16. The process according to claim 1 , wherein step (b) is performed with a falling film evaporator, a spinning cone column, a rising film evaporator, a plate evaporator, an evaporator, a Thermally Accelerated Short Time Evaporator™ or a Centritherm™.
17. The process according to claim 1 , wherein oxygen-containing gas is added to the juice or liquid at step (a), by liquid diffusion using a bubble diffuser, or by other means.
18. The process according to claim 1 , wherein, during step (b), the fermentation product is maintained at a temperature of less than about 55° C. to less than about 25° C.
19. (canceled)
20. (canceled)
21. (canceled)
22. (canceled)
23. The process according to claim 1 , wherein the reduced calorie beverage or food product produced at step (b) has a sugar content of less than about 2% to less than about 1%, exclusive of any low-calorie sweetener or other added sweetener in the reduced calorie beverage or food product.
24. (canceled)
25. (canceled)
26. The process according to claim 1 , wherein step (a) is performed at a temperature between 15° C. and 40° C.
27. (canceled)
28. The process according to claim 1 , wherein the juice or liquid is extracted from a plant and is maintained under low oxygen conditions prior to step (a).
29. (canceled)
30. The process according to claim 28 , wherein the juice or liquid is derived from cupuacu, açai, acerola, prickly pear, black and red raspberry, blackberry, apple, pear, nectarine, peach, haskap, tomato, cashew fruit, chokecherry, currants, strawberry, banana, mango, cranberry, apricot, gooseberry, Saskatoon berry, white, red and blue grape, guava, guarana, kola nut, carrot, beet, lettuce, watercress, rice, soy, cashew nut, aloe vera, agave, maple, a citrus fruit, Sea-buckthorne, goji, spinach, almond, coconut, watermelon, rhubarb, raspberry, blueberry, coffee berries, elderberry, persimmon, cherry, tart cherry, mulberry, prune, plum, papaya, cantaloupe, mangosteen, pineapple, or pomegranate.
31. An apparatus for producing a reduced calorie beverage or food product, the apparatus comprising:
a fermentation unit or fermentation tank comprising a container or storage tank for containing unfermented and/or fermented plant-derived juice or liquid and yeast; at least one of a bubble diffuser or another gas-injecting means for introducing oxygen-containing gas to the fermentation unit or fermentation tank; and an alcohol-removal unit in communication with the fermentation unit or fermentation tank for removing alcohol from the fermented plant-derived juice or liquid, to produce the reduced calorie beverage or food product.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US17/480,079 US20220264912A1 (en) | 2012-07-24 | 2021-09-20 | Reduced calorie beverage or food product and process and apparatus for making same |
Applications Claiming Priority (7)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CA2783847 | 2012-07-24 | ||
CA2783847A CA2783847C (en) | 2012-07-24 | 2012-07-24 | Reduced calorie beverage or food product and process and apparatus for making same |
CAPCT/CA2013/000659 | 2013-07-23 | ||
PCT/CA2013/000659 WO2014015417A1 (en) | 2012-07-24 | 2013-07-23 | Reduced calorie beverage or food product and process and apparatus for making same |
US201414398728A | 2014-11-03 | 2014-11-03 | |
US16/163,232 US20190144805A1 (en) | 2012-07-24 | 2018-10-17 | Reduced calorie beverage or food product and process and apparatus for making same |
US17/480,079 US20220264912A1 (en) | 2012-07-24 | 2021-09-20 | Reduced calorie beverage or food product and process and apparatus for making same |
Related Parent Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US16/163,232 Continuation US20190144805A1 (en) | 2012-07-24 | 2018-10-17 | Reduced calorie beverage or food product and process and apparatus for making same |
Publications (1)
Publication Number | Publication Date |
---|---|
US20220264912A1 true US20220264912A1 (en) | 2022-08-25 |
Family
ID=49993291
Family Applications (3)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US14/398,728 Active US10138449B2 (en) | 2012-07-24 | 2013-07-23 | Reduced calorie beverage or food product and process and apparatus for making same |
US16/163,232 Abandoned US20190144805A1 (en) | 2012-07-24 | 2018-10-17 | Reduced calorie beverage or food product and process and apparatus for making same |
US17/480,079 Pending US20220264912A1 (en) | 2012-07-24 | 2021-09-20 | Reduced calorie beverage or food product and process and apparatus for making same |
Family Applications Before (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US14/398,728 Active US10138449B2 (en) | 2012-07-24 | 2013-07-23 | Reduced calorie beverage or food product and process and apparatus for making same |
US16/163,232 Abandoned US20190144805A1 (en) | 2012-07-24 | 2018-10-17 | Reduced calorie beverage or food product and process and apparatus for making same |
Country Status (13)
Country | Link |
---|---|
US (3) | US10138449B2 (en) |
EP (1) | EP2844082B1 (en) |
JP (2) | JP6301328B2 (en) |
CN (2) | CN104540397A (en) |
CA (1) | CA2783847C (en) |
DK (1) | DK2844082T3 (en) |
ES (1) | ES2714702T3 (en) |
HK (1) | HK1206206A1 (en) |
IN (1) | IN2015MN00050A (en) |
PL (1) | PL2844082T3 (en) |
PT (1) | PT2844082T (en) |
TR (1) | TR201902934T4 (en) |
WO (1) | WO2014015417A1 (en) |
Families Citing this family (18)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US11753610B2 (en) | 2011-03-03 | 2023-09-12 | PB Funding Group, LLC | Self healing controller for beer brewing system |
CA2783847C (en) | 2012-07-24 | 2014-09-30 | Luc Hobson | Reduced calorie beverage or food product and process and apparatus for making same |
WO2015105469A1 (en) * | 2014-01-09 | 2015-07-16 | Aromsa Besi̇n Aroma Ve Katki Maddeleri̇ Sanayi̇ Ve Ti̇caret Anoni̇m Şi̇rketi̇ | Sour cherry extract with antioxidant capacity increased by 1.5 times and production method thereof |
PL3194557T3 (en) * | 2014-09-16 | 2021-04-06 | Roar Holding, Llc | Energy drinks and other nutritional aids derived from agave-based spirits |
CN105349394B (en) * | 2015-12-01 | 2018-12-25 | 江苏恒顺醋业股份有限公司 | A kind of elder vinegar and preparation method thereof |
IL305897A (en) * | 2017-04-05 | 2023-11-01 | Roar Holding Llc | Method for Isolation of MAO Inhibitors from Tequila or Other Distilled Agave Fermentation Products |
CN109674929A (en) * | 2017-10-18 | 2019-04-26 | 辽宁哈维尼克斯保健食品制造有限公司 | A kind of black raspberry fruit freeze-dried powder composite oral liquid prescription and preparation method thereof |
CA3107379A1 (en) * | 2018-08-13 | 2020-02-20 | Chr. Hansen A/S | Production of alcohol-free fermented vegetable juice with pichia kluyveri yeast |
CN109170423A (en) * | 2018-08-22 | 2019-01-11 | 大连民族大学 | A kind of preparation method of watermelon vinegar Soda Water |
KR20200051323A (en) * | 2018-11-05 | 2020-05-13 | 엘지전자 주식회사 | Beverage maker |
US11015157B2 (en) * | 2018-11-14 | 2021-05-25 | PB Funding Group, LLC | Brewing system for kombucha and other fermented beverages |
CN113395907A (en) | 2018-11-26 | 2021-09-14 | 罗艾尔控股有限责任公司 | Method for improving the quality of beverages |
JP6556932B1 (en) * | 2018-11-27 | 2019-08-07 | 株式会社大日製薬 | Method for producing container-packed plant fermented beverage |
WO2020187505A1 (en) * | 2019-03-15 | 2020-09-24 | Koninklijke Philips N.V. | Sugar reduction of food products |
US20210253986A1 (en) * | 2019-12-14 | 2021-08-19 | Onyemaechi Ahanotu | Methods for producing monocotyledon wines and derivative products |
KR102543549B1 (en) * | 2021-01-26 | 2023-06-15 | 주식회사 다솔마임마케팅사업부 | Method for producing fermented Kalamansi foaming tablet and fermented Kalamansi foaming tablet produced by the same method |
IT202100010277A1 (en) * | 2021-04-22 | 2022-10-22 | Emanuele Biondo | METHOD FOR THE PRODUCTION OF DRINKS FROM A FRUIT AND/OR VEGETABLE EXTRACT AND FRUIT AND/OR VEGETABLE-BASED DRINK |
CN115178356A (en) * | 2022-06-21 | 2022-10-14 | 襄阳福杯满溢桃酒有限公司 | Raw material treatment device for peach wine preparation and treatment method thereof |
Family Cites Families (21)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE3019672C2 (en) | 1980-05-22 | 1983-04-21 | Eckhard Prof. Dr.-Ing. 1000 Berlin Krüger | Process for the production of a diet beer |
US4570534A (en) | 1982-01-21 | 1986-02-18 | Joseph E. Seagram & Sons, Inc. | Reduced alcohol wine and its manufacture |
US4468407A (en) * | 1982-08-05 | 1984-08-28 | E. & J. Gallo Winery | Process for the reduction of alcohol content of beverages |
US4775538A (en) | 1983-08-16 | 1988-10-04 | Joseph E. Seagram & Sons, Inc. | Preparation of alcohol free wine |
DK58385A (en) * | 1985-02-08 | 1986-08-09 | Novo Industri As | PROCEDURE FOR MAKING LAVAL ALCOHOLIC WINE |
US4617127A (en) * | 1985-05-20 | 1986-10-14 | Allied Corporation | Production of low alcoholic content beverages |
FR2609471A1 (en) | 1987-01-09 | 1988-07-15 | Rothschild Viticole Fermiere | PROCESS FOR OBTAINING WHITE ALCOHOL CALLED "PURE NATURAL SPIRIT OF SUGAR CANE" WITH LOW NON-ALCOHOL CONTENT, INSTALLATION FOR CARRYING OUT SAID METHOD AND ALCOHOL THUS OBTAINED |
DE4003404A1 (en) * | 1990-02-05 | 1991-08-08 | Moselland Eg Winzergenossensch | Prodn. of fermentation prod. with reduced ethanol content - by two stage fermentation adding part of substrate after first stage |
US4971813A (en) * | 1990-02-13 | 1990-11-20 | The Procter & Gamble Company | Process for making concentrated low calorie fruit juice |
JPH06102007B2 (en) | 1992-07-24 | 1994-12-14 | 美少年酒造株式会社 | Low-alcoholic liquor manufacturing method and low-alcoholic liquor |
CA2150618A1 (en) * | 1994-06-02 | 1995-12-03 | Heriberto Leitner | Alcohol removal procedure for alcoholic beverages and low grading beverages obtained thereby |
DE19920236A1 (en) | 1999-05-03 | 2000-11-09 | Nicolas Ratzmann | Fermented, alcohol-free fruit juice drink with refreshing slightly acid taste is produced by alcoholic and lactic acid fermentation incorporating oxidation to yield acids |
US20060246196A1 (en) * | 2005-04-27 | 2006-11-02 | Lawson John A | Low-alcohol, low-calorie wine |
FR2887257B1 (en) * | 2005-06-17 | 2007-09-14 | 7 Ind Sa Ab | PROCESS FOR PREPARING A LOW ALCOHOLIC FERMENTED BEVERAGE |
US20080226796A1 (en) * | 2007-03-14 | 2008-09-18 | Concentrate Manufacturing Company Of Ireland | Non-nutritive sweetened beverages with lhg juice concentrate |
US20080226773A1 (en) * | 2007-03-14 | 2008-09-18 | Concentrate Manufacturing Company Of Ireland | Beverage Sweetened with Rebaudioside A |
WO2010025001A1 (en) | 2008-08-29 | 2010-03-04 | Tropicana Products, Inc. | Naturally sweetened juice beverage products |
US20100124584A1 (en) * | 2008-11-20 | 2010-05-20 | Benjamin Alexander | Apparatus and method for continuous fermentation |
EP2404508A1 (en) | 2010-07-09 | 2012-01-11 | LoHaS Products GmbH | Method for producing a liquid with reduced saccharide content |
WO2012007601A1 (en) | 2010-07-16 | 2012-01-19 | Moro Gonzalez Luis Carlos | Method for obtaining dealcoholised wine, dealcoholised wine obtained and beverages including same |
CA2783847C (en) | 2012-07-24 | 2014-09-30 | Luc Hobson | Reduced calorie beverage or food product and process and apparatus for making same |
-
2012
- 2012-07-24 CA CA2783847A patent/CA2783847C/en active Active
-
2013
- 2013-07-23 CN CN201380039594.0A patent/CN104540397A/en active Pending
- 2013-07-23 EP EP13823546.0A patent/EP2844082B1/en active Active
- 2013-07-23 WO PCT/CA2013/000659 patent/WO2014015417A1/en active Application Filing
- 2013-07-23 CN CN201811114801.5A patent/CN109699859A/en active Pending
- 2013-07-23 PL PL13823546T patent/PL2844082T3/en unknown
- 2013-07-23 JP JP2015523355A patent/JP6301328B2/en active Active
- 2013-07-23 TR TR2019/02934T patent/TR201902934T4/en unknown
- 2013-07-23 US US14/398,728 patent/US10138449B2/en active Active
- 2013-07-23 DK DK13823546.0T patent/DK2844082T3/en active
- 2013-07-23 ES ES13823546T patent/ES2714702T3/en active Active
- 2013-07-23 PT PT13823546T patent/PT2844082T/en unknown
-
2015
- 2015-01-08 IN IN50MUN2015 patent/IN2015MN00050A/en unknown
- 2015-07-22 HK HK15106976.8A patent/HK1206206A1/en unknown
-
2017
- 2017-11-02 JP JP2017212902A patent/JP2018050629A/en active Pending
-
2018
- 2018-10-17 US US16/163,232 patent/US20190144805A1/en not_active Abandoned
-
2021
- 2021-09-20 US US17/480,079 patent/US20220264912A1/en active Pending
Also Published As
Publication number | Publication date |
---|---|
IN2015MN00050A (en) | 2015-10-16 |
CN109699859A (en) | 2019-05-03 |
ES2714702T3 (en) | 2019-05-29 |
CA2783847A1 (en) | 2014-01-24 |
TR201902934T4 (en) | 2019-03-21 |
EP2844082A1 (en) | 2015-03-11 |
HK1206206A1 (en) | 2016-01-08 |
CN104540397A (en) | 2015-04-22 |
US20150093470A1 (en) | 2015-04-02 |
PT2844082T (en) | 2019-03-20 |
JP2018050629A (en) | 2018-04-05 |
DK2844082T3 (en) | 2019-04-01 |
US10138449B2 (en) | 2018-11-27 |
EP2844082A4 (en) | 2016-07-20 |
JP2015522294A (en) | 2015-08-06 |
US20190144805A1 (en) | 2019-05-16 |
CA2783847C (en) | 2014-09-30 |
EP2844082B1 (en) | 2018-12-26 |
JP6301328B2 (en) | 2018-03-28 |
WO2014015417A1 (en) | 2014-01-30 |
PL2844082T3 (en) | 2019-06-28 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US20220264912A1 (en) | Reduced calorie beverage or food product and process and apparatus for making same | |
RU2493246C1 (en) | Method of alcohol-free fermented beverage | |
ES2576296T3 (en) | Preparation procedure of a concentrated liquid food product | |
BRPI0417792B1 (en) | A process for producing a low-alcohol or non-alcoholic beer or a beer-like soda and beer or a beer-like soda obtained by said process | |
EP2128240B1 (en) | Tomato juice-containing alcoholic beverage and method for producing the same | |
Hailu et al. | Vinegar production technology—An overview | |
CN104853611A (en) | Compositions and methods for reduced carbohydrates and increased erythritol in beverages | |
WO2014062961A1 (en) | Compositions and methods for vitamin-rich fermentates | |
CN101812393B (en) | Biological de-acidification method of fruit wine | |
JP2010063451A (en) | Beer yeast fermentation promotor | |
JP2011000066A (en) | Method for producing effervescent alcoholic beverage | |
US20200369994A1 (en) | Method for distilling brewage under reduced pressure, method for aging brewage, and alcoholic beverage | |
KR101673950B1 (en) | Method of rose sparkling wine using extract of reed root | |
JPH02245171A (en) | Reducing method for calorific quantity of beverage made of fruit or vegetable juice | |
JPH0523160A (en) | Honey-fermented liquor and production thereof | |
JP4093461B2 (en) | Fruit processing method and beverage | |
KR20160114450A (en) | Method for preparing strawberry wine | |
ES2222091B1 (en) | DIRECTED FERMENTATION PROCEDURE AND ITS APPLICATION IN OBTAINING NEW DRINKS DERIVED FROM NATURAL ORANGE JUICE. | |
US20220325212A1 (en) | Yeast culture medium and method for producing alcoholic beverages | |
RU2797015C1 (en) | Method of producing low-alcoholic drink from birch sap | |
JP2001245639A (en) | Method for producing apple juice | |
Singh et al. | Preparation, production and characteristics of sugarcane vinegar | |
ES2539731B1 (en) | Procedure for obtaining an alcoholic carrot drink | |
JPS6091970A (en) | Fermented drink and production thereof |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
AS | Assignment |
Owner name: SQUARE SON INTELLECTUAL PROPERTY, LP, WISCONSIN Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNOR:HOBSON, LUC;REEL/FRAME:057602/0331 Effective date: 20181023 |
|
STPP | Information on status: patent application and granting procedure in general |
Free format text: DOCKETED NEW CASE - READY FOR EXAMINATION |
|
STPP | Information on status: patent application and granting procedure in general |
Free format text: NON FINAL ACTION MAILED |