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Reduced calorie beverage or food product and process and apparatus for making same

a beverage or food product technology, applied in the field of reduced calorie beverages or food products, can solve the problems of reducing the final concentration of useful antioxidants in the beverage produced by the process taught by strobel and tarr, affecting the quality of the beverage, and affecting the taste of the beverage, so as to reduce the pressure and reduce the temperature required

Inactive Publication Date: 2019-05-16
SQUARE SON INTPROP LP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patent involves a method for reducing ethanol production and improving the flavor of reduced-calorie beverages or food products. The method includes fermenting juice in two sub-steps, adding oxygen-containing gas to accelerate fermentation, and optimizing fermentation conditions to reduce ethanol and by-products that may affect flavor. The ethanol removal step involves using evaporators or other devices to remove ethanol while capturing volatile aromatic compounds and adding a sweetener to enhance flavor. The apparatus may also include pressure-reducing means to reduce pressure in the alcohol-removal unit. This method results in a more flavorful reduced-calorie beverage or food product.

Problems solved by technology

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.
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.
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.

Method used

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  • Reduced calorie beverage or food product and process and apparatus for making same
  • Reduced calorie beverage or food product and process and apparatus for making same

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0039]Yeast priming stage (time=0): 2×2 L of pure consumer grade pasteurized (shelf-stable) apple juice (Rougemont McIntosh) was purchased for this study.

[0040]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%.

[0041]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.

[0042]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.

[0043]At time=23 hours, the fermenting juice was very cloudy, indicating good yeast ...

example 2

[0052]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×).

[0053]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.

[0054]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.

[0055]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.

[0056]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) solu...

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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

CROSS REFERENCE[0001]This application 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.TECHNICAL FIELD[0002]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.BACKGROUND OF THE INVENTION[0003]Consumer awareness ...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): C12G3/08A23L33/135A23L33/00A23L11/00A23L2/02C12G3/02C12G3/025A23L2/84A23L33/20
CPCC12G3/08A23L33/135A23L33/00A23L11/03A23L2/02C12G3/02C12G3/025A23L2/84C12G3/023C12G3/024C12H3/02C12G3/022
Inventor HOBSON, LUC
Owner SQUARE SON INTPROP LP