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Production of alcohol-free fermented vegetable juice with pichia kluyveri yeast

A technology for fermenting vegetables and vegetable juices, which is applied in the field of low-alcohol or non-alcoholic beverage products, and can solve the problems that there is no solution to enhance the flavor of vegetable juices

Pending Publication Date: 2021-04-09
CHR HANSEN AS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] However, no solution exists to enhance the flavor of vegetable juices

Method used

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  • Production of alcohol-free fermented vegetable juice with pichia kluyveri yeast
  • Production of alcohol-free fermented vegetable juice with pichia kluyveri yeast
  • Production of alcohol-free fermented vegetable juice with pichia kluyveri yeast

Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach

[0111] 1. The method for reducing the earthy off-flavor of vegetable juice comprises the following steps:

[0112] a) providing a substrate comprising root vegetables,

[0113]b) adding at least one strain of Pichia kluyveri to said matrix,

[0114] c) fermenting the substrate comprising the Pichia kluyveri strain for less than 48 hours,

[0115] d) Obtaining fermented vegetable juice.

[0116] 2. The method according to item 1, wherein the root vegetable is selected from the group consisting of carrots, beetroot, parsnip, swede, turmeric, ginger, potato, sweet potato, turnip, rutabaga, Cassava, kale, onion, garlic, celery root, horseradish, daikon, jicama, radish, Jerusalem artichoke, and yams.

[0117] 3. The method according to any one of the preceding items, wherein the Pichia kluyveri is selected from the group consisting of:

[0118] a) Pichia kluyveri, which was deposited at the German Collection of Microorganisms (Deutsche Sammlung von Mikroorganismen und Zellkultu...

Embodiment 1

[0157] Carrot juice with a pH of 4.5 was provided as vegetable substrate. It is prepared by diluting carrot juice concentrate.

[0158] A laboratory scale fermentation (200ml) was performed. Carrot juice was treated with two different strains of Pichia kluyveri at 10 5 CFU / ml inoculation, ie Pichia kluyveri strain 1 (DSM 28484) and strain 2 (deposited at the National Institute of Measurement, deposit number V06 / 022711). The ferment was placed in an incubator at 20°C for 24 hours. Take a sample afterwards.

[0159] Ethanol analysis

[0160] Ethanol was measured with the Boehringer Mannheim Ethanol Enzymatic Bioassay Kit. Ethanol concentrations in fermentation products after 24 h of fermentation with Pichia kluyveri strain 1 and strain 2. Table 1 shows the results for ethanol concentration in unfermented and fermented carrot juice.

[0161] Table 1: Ethanol concentrations before and after fermentation

[0162] sample EtOH%(v / v) EtOH (ppm) unfermented...

Embodiment 2

[0186] Offer fresh unacidified beetroot juice as a vegetable base. It is prepared by pressing beetroot. A laboratory scale fermentation (400ml) was performed. Beetroot juice was inoculated with the same P. kluyveri strains, P. kluyveri strain 1 and P. kluyveri strain 2, as described in Example 1 . The ferment was placed in an incubator at 20°C for 24 hours. Take a sample afterwards.

[0187] Sensory analysis

[0188] Sensory evaluation was carried out using descriptive analysis techniques according to Lawless et al. Assessing how Pichia kluyveri contributes to flavor.

[0189] After fermentation, four apparent properties of beetroot juice were identified. These attributes are: earthy, overall fruity, spicy and sweet. Nine panelists were selected and a training session with these attributes was conducted. During the training session, the panelists were trained in identifying the aroma and taste of the attributes. This is done by smelling the earthy properties of raw ...

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Abstract

The invention relates to methods of preparing vegetable juice comprising fermenting a vegetable substrate with a Pichia kluyveri. Fermented vegetable juice obtained according the method has better flavor profiles, in particular reduced earthy flavors. The invention also provides Pichia kluyveri strains useful for fermenting vegetable substrates, which can be further processed to obtain beverages or other consumer products.

Description

technical field [0001] The present invention relates to low-alcohol or non-alcoholic beverage preparations of vegetable origin, especially vegetable juice preparations. The invention also relates to the use of microorganisms for the preparation of such beverages. Background technique [0002] Vegetables are a great dietary source of important nutrients your body needs. Diets based on vegetable juices are gaining popularity. Vegetable juice is considered a healthy alternative to fruit juice because it contains less sugar. The problem with vegetable juices, however, is that the flavor profile isn't always appealing. Fresh vegetable juices can taste earthy (such as beetroot, carrot, and cabbage juices) or sulfurous (such as leek and onion juices), which is the main reason why vegetable juices are not as palatable as fruit juices. Producing vegetable juices that are acceptable to a wide range of consumers has always been a challenge, involving balancing flavor, aroma, appear...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/70A23L2/84C12R1/84
CPCA23L2/70A23L2/84C12R2001/84C12N1/165A23L2/382A23L2/02A23V2002/00
Inventor S·萨伦J·H·斯维格斯
Owner CHR HANSEN AS