Juice concentrate with reduced sugar content and method of production

Abstract

The present invention relates to a method for producing a juice concentrate with reduced sugar content, in which the sugar content of a juice is reduced by fermentation after addition of a microorganism and the ethanol produced by the fermentation is separated in an evaporator using additional fermentation products, resulting in a juice concentrate with reduced sugar content. The present invention also relates to a juice concentrate, preferably a fruit juice concentrate or a vegetable juice concentrate, obtainable using said method, and to a method for producing a juice with reduced sugar content from said juice concentrate.

Description

[Technical field]

[0001] The field of the invention relates to methods for producing juice concentrates and juices having reduced sugar content, and the juice concentrates and juices obtained therefrom. [Background technology]

[0002] Fruit juices, fruit wines and fruit brandies, as well as beverages made from these foods, have been produced for a very long time, sometimes for centuries and millennia. Fruit juices and their production are regulated in the EU by directives and expert reports (AIJN Code of Practice - European Fruit Juice Association) as well as in the WHO International Codex Alimentarius. The natural composition of fruit ingredients or juices obtained therefrom, the established methods of production thereof and the desired minimum dry matter content of fruit juices usually result in a sugar content of fruit juices between 5% and 20% (w / w), depending on the type of fruit.

[0003] Vegetable juices are also becoming increasingly popular due to consumers becoming more health conscious, which is making drinks with reduced sugar content fashionable.

[0004] Methods for reducing the sugar content are known in the state of the art. EP 2404508 A1 discloses a method for reducing the sugar content of fruit juices, where the alcohol produced by fermentation is removed by reverse osmosis. WO 2019 / 106564 A1 describes an adsorption-based method (e.g., zeolite) for reducing the sugar content. U.S. Patent No. 5,403,604 also addresses such methods.

[0005] EP 0 382010 A1 and EP 0 55 488 A1 relate to methods for reducing the sugar content in fruit juices based on non-fermenting microorganisms that are unable to produce alcohol, such as Trichosporon brassicae, or based on process conditions that avoid alcoholic fermentation.

[0006] US Patent No. 4,971,813(A) relates to a method for producing concentrated fruit juice with reduced calorie content. Volatile aromas or flavors are vacuum separated and recovered. The non-volatile juice fraction is subjected to alcoholic fermentation using yeast, whereby the alcohol produced is distilled off. The volatile substances recovered at the start are then added to the juice fraction to obtain a drink with reduced calorie content.

[0007] Schwabl et al. (Mitteilungen Klosterneuburg 70(2020):102-114) address the development and sensory characterization of a calorie-reduced apple juice-based beverage. The paper includes testing of a method for producing a calorie-reduced apple juice-based beverage by fermentation. In a first step, the apple juice aroma is evaporated and stored in a cool place. The aroma-free concentrate is then fermented. The alcohol and fermentation aromas are then removed. A calorie-reduced apple juice beverage was produced by combining the aroma-free, alcohol-free and sugar-free fractions with pasteurized apple juice with the original apple aroma, water and natural sugar content preserved in the first processing step.

[0008] Swiss Patent Application Publication No. 632137 A5 relates to a method for producing an alcohol-free fruit juice beverage having a low calorie content and to the fruit juice beverage produced by this method: sugars are degraded by microorganisms or enzymes and the resulting degradation products (e.g. alcohol) are then removed (e.g. by distillation).

[0009] US Patent Application Publication No. 2016 / 0165944(A1) relates to a method for reducing the sugar content in a juice concentrate. In this method, the sugar content is also reduced by alcoholic fermentation, but the alcohol is not distilled off, but rather - after the alcohol has been sucked up into the air stream - removed by adsorption (e.g. zeolite). In this document, the removal of alcohol by distillation is described as disadvantageous: since the sugar content of juice is much lower than that of juice concentrates, this method is not suitable for concentrates as starting materials. In the case of juice concentrates with a sugar content of 20% (weight / volume), in particular, only a small part of the sugars can often be decomposed, since the metabolism of the microorganisms used for fermentation becomes very slow and is often even inhibited by the rapidly increasing alcohol concentration. Distillative separation of the produced alcohol is particularly disadvantageous in this case, since furthermore the remaining sugars enter into so-called Maillard reactions with amine compounds present in the concentrate even at low heating. The Maillard reactions can result in a large number of undesirable compounds in the product. Furthermore, they result in an undesirable dark coloring of the concentrate. These compounds also impair the sensory properties of the concentrates and juices produced therefrom. Summary of the Invention [Problem to be solved by the invention]

[0010] The object of the present invention is to provide an improved method for the production of juice concentrates with reduced sugar content by fermentation. The drawbacks of the prior art methods need to be overcome. In particular, this should allow the production of a juice concentrate with reduced sugar or a juice with reduced sugar obtained from the juice concentrate, the sensory properties of which are as optimal as possible or as close as possible to the original juice without reduced sugar. Additionally or alternatively, the method or product according to the present invention should be smoothly applicable or usable on an industrial scale with as little effort as possible or as little effort as possible and / or should be compatible with established methods in fruit or vegetable juice production. [Means for solving the problem]

[0011] Accordingly, the present invention provides a method for producing a juice concentrate having a reduced sugar content, the method comprising the steps of: a) providing a juice having a Brix value A and a sugar content Z, said juice being preferably a fruit juice or a vegetable juice; b) dearomatizing said juice to obtain aroma components and a dearomatized juice; c) concentrating the dearomatized juice to obtain a first juice concentrate, said juice concentrate being preferably a fruit juice concentrate or a vegetable juice concentrate; d) re-diluting the first juice concentrate to a Brix value B, which is higher than the Brix value A, said Brix value B being between 15° and 35°, preferably between 20° and 30°, thereby obtaining a second juice concentrate having a Brix value B, said juice concentrate being preferably a fruit juice concentrate or a vegetable juice concentrate; e) adding a microorganism capable of alcoholic fermentation; f) fermenting said second juice concentrate under fermentation conditions allowing alcoholic fermentation, thereby obtaining a fermentation product having an ethanol content of at least 6% (v / v), preferably at least 8% (v / v), in particular at least 10% (v / v); g) separating ethanol and further fermentation products from the fermentation products in an evaporator, preferably a downflow evaporator, a plate evaporator, a thin film evaporator or a centrifugal evaporator, thereby obtaining the juice concentrate with reduced sugar content, said juice concentrate being preferably a fruit juice concentrate or a vegetable juice concentrate; The present invention relates to a method comprising the steps of:

[0012] In a further aspect, the present invention provides a method for producing a juice having a reduced sugar content, said juice being preferably a fruit juice or a vegetable juice, said method comprising at least the following steps: - providing a juice concentrate with reduced sugar content obtained by the method disclosed herein to produce a juice concentrate with reduced sugar content; - diluting (e.g. with water) and mixing with juice or another juice concentrate to obtain a juice with a reduced sugar content, said reduced sugar content being less than said sugar content Z (as disclosed herein); Preferably, the reduced sugar content is 90% or less, 80% or less, 70% or less, 60% or less, 50% or less compared to the sugar content Z (i.e., 90% or less of Z, 80% or less of Z, 70% or less of Z, etc.).

[0013] Preferably, in the method according to the invention, at least a portion of the previously separated aroma components is recycled (to the juice concentrate or to the juice).

[0014] In yet another aspect, the present invention relates to a juice concentrate, preferably a fruit juice concentrate or a vegetable juice concentrate obtainable by the process disclosed herein or a fruit juice or vegetable juice obtainable by the process disclosed herein.

[0015] In another aspect, the present invention is a juice concentrate having a reduced sugar content, the juice concentrate comprising: an apple juice concentrate having a sugar content of not more than 17% (w / w), preferably not more than 14% (w / w), in particular not more than 11% (w / w), a potassium content of not less than 15,000 mg / kg, preferably not less than 17,000 mg / kg, in particular not less than 23,000 mg / kg, an acetic acid content of not more than 1000 mg / kg or not more than 900 mg / kg, preferably not more than 800 mg / kg, in particular not more than 700 mg / kg (but usually not less than 10 mg / kg), and a glycerol content of preferably not less than 40 g / L, preferably not less than 42 g / L, in particular not less than 45 g / L (but usually not more than 65 g / L), an orange juice concentrate having a sugar content of not more than 17% (w / w), preferably not more than 14% (w / w), in particular not more than 11% (w / w), a potassium content of not less than 9500 mg / kg, preferably not less than 12,000 mg / kg, in particular not less than 15,000 mg / kg, an acetic acid content of not more than 300 mg / kg or not more than 280 mg / kg, preferably not more than 240 mg / kg, in particular not more than 200 mg / kg (but usually not less than 10 mg / kg), and a glycerol content of preferably not less than 16 g / L, not less than 18 g / L, preferably not less than 20 g / L, in particular not less than 22 g / L (but usually not more than 27 g / L); The present invention relates to a juice concentrate selected from the group consisting of

[0016] In a final aspect, the present invention provides a juice having a reduced sugar content, the juice comprising: (Varietal) Apple juice having a sugar content of 81 g / L or less, preferably 72 g / L or less, particularly 63 g / L or less, a potassium content of 900 mg / L to 1500 mg / L, preferably 1000 mg / L to 1400 mg / L, particularly 1100 mg / L to 1300 mg / L, an acetic acid content of 400 mg / L or less, preferably 300 mg / L or less, particularly 200 mg / L or less, and a glycerol content of preferably 0.5 g / L or more, preferably 1.0 g / L or more, particularly 1.5 g / L or more or 2.0 g / L or more; (Varietal) orange juice having a sugar content of 72 g / L or less, preferably 64 g / L or less, in particular 56 g / L or less, a potassium content of 1300 mg / L to 2500 mg / L, preferably 1500 mg / L to 2300 mg / L, in particular 1600 mg / L to 2200 mg / L, an acetic acid content of 400 mg / L or less, preferably 300 mg / L or less, in particular 200 mg / L or less, and a glycerol content of preferably 0.6 g / L or more, preferably 0.9 g / L or more, in particular 1.2 g / L or more; (Varietal) Pineapple juice having a sugar content of 90 g / L or less, preferably 80 g / L or less, in particular 70 g / L or less, a potassium content of 900 mg / L to 2000 mg / L, preferably 1000 mg / L to 1900 mg / L, in particular 1100 mg / L to 1800 mg / L, an acetic acid content of 400 mg / L or less, preferably 300 mg / L or less, in particular 200 mg / L or less, and a glycerol content of preferably 0.5 g / L or more, preferably 1.0 g / L or more, in particular 1.5 g / L or more or 2.0 g / L or more; (Varietal) banana juice having a sugar content of 145.8 g / L or less, preferably 129.6 g / L or less, particularly 113.4 g / L or less, a potassium content of 2900 mg / L to 4200 mg / L, preferably 3100 mg / L to 4000 mg / L, particularly 3300 mg / L to 3800 mg / L, an acetic acid content of 400 mg / L or less, preferably 300 mg / L or less, particularly 200 mg / L or less, and a glycerol content of preferably 0.5 g / L or more, preferably 1.0 g / L or more, particularly 1.5 g / L or more or 2.0 g / L or more; (Varietal) pear juice having a sugar content of 78.3 g / L or less, preferably 69.6 g / L or less, particularly 60.9 g / L or less, a potassium content of 1000 mg / L to 2000 mg / L, preferably 1100 mg / L to 1900 mg / L, particularly 1200 mg / L to 1800 mg / L, an acetic acid content of 400 mg / L or less, preferably 300 mg / L or less, particularly 200 mg / L or less, and a glycerol content of preferably 0.5 g / L or more, preferably 1.0 g / L or more, particularly 1.5 g / L or more or 2.0 g / L or more; (Varietal) Kiwi juice having a sugar content of 68.4 g / L or less, preferably 60.8 g / L or less, particularly 53.2 g / L or less, a potassium content of 2500 mg / L to 4600 mg / L, preferably 2700 mg / L to 4400 mg / L, particularly 2900 mg / L to 4200 mg / L, an acetic acid content of 400 mg / L or less, preferably 300 mg / L or less, particularly 200 mg / L or less, and a glycerol content of preferably 0.5 g / L or more, preferably 1.0 g / L or more, particularly 1.5 g / L or more or 2.0 g / L or more; (Varietal) Grape juice having a sugar content of 120.6 g / L or less, preferably 107.2 g / L or less, particularly 93.8 g / L or less, a potassium content of 900 mg / L to 2000 mg / L, preferably 1000 mg / L to 1900 mg / L, particularly 1100 mg / L to 1800 mg / L, an acetic acid content of 400 mg / L or less, preferably 300 mg / L or less, particularly 200 mg / L or less, and a glycerol content of preferably 0.5 g / L or more, preferably 1.0 g / L or more, particularly 1.5 g / L or more or 2.0 g / L or more. The present invention relates to juices selected from the group consisting of:

[0017] An advantage of the method according to the invention is that the first juice concentrate (see step c above) is a very suitable stopping point in the method, which allows for example transport (e.g. to another unit) or storage due to its long shelf life. However, it has been found in the context of the present invention that redilution of this concentrate to a Brix value B of 15°-35° (preferably 20°-30°; see step d) allows a more efficient fermentation (and ultimately leads to a better product from a sensory point of view). The higher alcohol content of the fermentation product obtained in step f) then provides a very suitable stopping point in the method, which allows for example transport (e.g. to another unit) or storage.

[0018] Using the method according to the invention disclosed herein, it is possible for the first time to produce a product according to the invention disclosed herein, which has excellent sensory properties despite a reduced sugar content. The glycerol content obtained by the method according to the invention (due to the slight sweetness of glycerol) also has certain beneficial effects on the flavor profile, especially with regard to the mouthfeel.

[0019] The following detailed description relates equally to methods and products (i.e., juices and juice concentrates), e.g. preferred method features also correspond to properties or suitabilities of the products or their corresponding components, and preferred product features also correspond to agents used in the methods according to the invention. All preferred features can be combined with each other, unless expressly excluded. All method features, including those mentioned above, can be combined with each other. All product features, including those mentioned above, can be combined with each other.

[0020] In light of the present disclosure, it is clear to the skilled person that the order of the steps of the method according to the invention (in particular steps a) to g)) can be chosen arbitrarily or can be carried out simultaneously, insofar as this is technically appropriate. For example, the order of steps d) and e) can be exchanged or these steps can be carried out simultaneously. Additionally or alternatively, for example, steps b) and c) can be carried out simultaneously, for example in an evaporator suitable for this purpose. Insofar as this is technically appropriate, it is preferred to carry out the steps in alphabetical order a) to g), where appropriate, by carrying out successive steps simultaneously.

[0021] In step a) of the method for producing a juice concentrate with reduced sugar content according to the invention, a juice having a Brix value A and a sugar content Z is provided. This juice is preferably a fruit juice or a vegetable juice. In particular, the fruit juice is preferably an apple juice or an orange juice having one of the following Brix values ​​A and / or one of the following sugar contents Z:

[0022] [Table 1]

[0023] In a preferred embodiment, the juice (especially a fruit or vegetable juice) has a Brix value A of 5° or more, preferably 10° or more, or between 4° and 30°, preferably between 10° and 25°.

[0024] In another preferred embodiment, the juice is a fruit juice selected from apple juice, apricot juice, banana juice, currant juice, grape juice, grapefruit juice, guava juice, lemon juice, mango juice, orange juice, passion fruit juice, kiwi juice, peach juice, pear juice, pineapple juice, raspberry juice, sour cherry juice, strawberry juice, tomato juice, mandarin juice, and mixtures thereof, in particular selected from apple juice, pear juice, and orange juice; or a vegetable juice selected from carrot juice, beetroot juice, and mixtures thereof; or a mixture of said fruit juice and said vegetable juice.

[0025] In steps b) and c) of the method for producing a juice concentrate with reduced sugar content according to the invention, the juice is dearomatized and the dearomatized juice is concentrated to obtain a first juice concentrate. These steps can also be carried out simultaneously in a suitable evaporator (vacuum). It has proven advantageous for a further improvement of the shelf life of the first juice concentrate if the first juice concentrate has a Brix value of 40° or more, preferably 45° or more, more preferably 50° or more, even more preferably 55° or more or 60° or more, in particular 65° or more or 70° or more. Usually, a Brix value of 75° is not significantly exceeded.

[0026] Separation of said aroma components has the advantage that the sensory taste and aroma are less likely to be compromised by fermentation or further processing steps, which would destroy or alter the flavor of the product. However, it is clear to the skilled person that this de-aromatization step cannot be carried out completely (i.e. so that no aroma or flavor remains in the de-aromatized juice). The aroma components may consist of several fractions, which are stored (refrigerated) separately from each other.

[0027] In a preferred embodiment, the first juice concentrate has a moisture content of 25%-40% (w / w), preferably 30%-35% (w / w) for better shelf life.

[0028] For optimal conditions of subsequent fermentation, in step d) of the method for producing a juice concentrate with reduced sugar content according to the invention, said first juice concentrate is rediluted to a Brix value B, which is higher than Brix value A, the Brix value B being between 15° and 35°, preferably between 20° and 30°, thereby obtaining a second juice concentrate with a Brix value B. In the course of the invention, this second juice concentrate has been shown to be particularly suitable for fermentative degradation of sugars to the greatest possible extent, which simultaneously allows a gentler separation of ethanol in step g), which in turn has a favorable effect on the sensory properties of the final product.

[0029] In step e) of the method for producing a juice concentrate with reduced sugar content according to the invention, a microorganism capable of alcoholic fermentation is added. In a preferred embodiment, said microorganism comprises at least a yeast of the genus Saccharomyces, preferably Saccharomyces cerevisiae, in particular Saccharomyces cerevisiae var. cerevisiae or Saccharomyces cerevisiae var. bayanus. It is particularly preferred to add (exclusively) selected yeasts in order to minimize the risk of by-products produced during fermentation causing undesirable off-tastes in the final product.

[0030] Microbial nutrients are also conveniently added to allow the fermentation to proceed as smoothly as possible. As used herein, the term "nutrients" also includes minerals and vitamins. Phosphates (e.g., ammonium phosphate) and / or thiamine are particularly preferred as nutrients.

[0031] When nutrients are added, they should not change the flavor of the final product, i.e. the amount added should preferably be as small as possible, while still allowing smooth fermentation (i.e. the complete course of fermentation) as much as possible. In a preferred embodiment, only a small amount of phosphoric acid (salt) is added before fermentation, such that the phosphoric acid concentration in the fermentation product after removal of at least a portion of the microorganisms is 150% or less, preferably 140% or less, more preferably 130% or less, even more preferably 120% or less, in particular 110% or less or 105% or less of the phosphoric acid concentration in the second juice concentrate (obtained in step d).

[0032] In step f) of the method for producing a juice concentrate with reduced sugar content according to the invention, the second juice concentrate is fermented under fermentation conditions allowing alcoholic fermentation. These fermentation conditions preferably include a fermentation temperature of between 15° C. and 35° C., preferably between 15° C. and 25° C., in particular between 20° C. and 25° C. Fermentation is preferably carried out for a period of between 5 and 15 days.

[0033] In order for the subsequent fermentation to proceed as smoothly as possible, an aerated (i.e. aerobic) incubation is expediently carried out upstream. Only then is step f) carried out continuously, preferably under aerated conditions.

[0034] Step f) gives a fermentation product with an ethanol content of at least 6% (v / v), preferably at least 8% (v / v), in particular at least 10% (v / v) or at least 12% (v / v), usually not significantly exceeding an ethanol content of 17% (v / v).

[0035] After step f), at least some of the microorganisms are expediently removed, preferably followed by a filtration step for this purpose.

[0036] In a particularly preferred embodiment, a stabilization step (particularly between steps f) and g) is carried out in which a stabilizing or refining agent (such as bentonite, activated charcoal, colloidal silica and / or protein, such as pea or other legume or tomato derived protein) is added. This stabilization step is expediently followed by a filtration step (to remove the stabilizing or refining agent).

[0037] In step g) of the method according to the invention for producing a juice concentrate with reduced sugar content, ethanol and further fermentation products (such as acetic acid, diacetyl, ethyl acetate, acetaldehyde, fruit esters and / or fusel oils; in particular acetic acid) are separated from the fermentation products in an evaporator. As a result, a juice concentrate with reduced sugar content is obtained. Preferred parameters are, for example, 40° C. to 115° C. and negative pressure (0 to 900 mbar).

[0038] The resulting reduced sugar content juice concentrate preferably has a Brix value of between 10° and 60°.

[0039] It will be apparent to those skilled in the art that this separation process cannot be performed perfectly (i.e., so that no alcohol or fermentation products remain in the juice concentrate), and a certain low alcohol content can be tolerated in fruit and vegetable juices.

[0040] The separation process (in the evaporator) should be as gentle as possible so as not to impair or alter the sensory properties of the product. In particular, excessive production of hydroxymethylfurfural (HMF) due to exposure to heat should also be avoided. It is therefore preferred that the content of HMF in the resulting reduced sugar juice concentrate is (for dilution of the concentrate to single strength) 50 mg / L or less, even more preferably 25 mg / L or less or 20 mg / L or less, in particular 15 mg / L or less or 10 mg / L or less. A certain content of HMF may not be completely avoidable, so that the content of HMF in the reduced sugar juice concentrate may be, for example, 0.5 mg / L or more or 1 mg / L (for dilution of the concentrate to single strength).

[0041] At the same time, it is further preferred that the HMF content in the (final) juice with reduced sugar content is 50 mg / L or less, even more preferably 25 mg / L or less or 20 mg / L or less, in particular 15 mg / L or less or 10 mg / L or less. It may not be possible to completely avoid a certain HMF content, so that the HMF content in the juice with reduced sugar content may be, for example, 0.5 mg / L or more or 1 mg / L.

[0042] According to another preferred embodiment, the content of hydroxymethylfurfural in the juice concentrate with reduced sugar content is not more than 1000 mg / L, preferably not more than 750 mg / L, more preferably not more than 500 mg / L, even more preferably not more than 250 mg / L or not more than 200 mg / L, in particular not more than 150 mg / L or not more than 100 mg / L. A certain content of HMF may not be completely avoidable, so that the content of HMF in the juice concentrate with reduced sugar content may be, for example, not less than 5 mg / L or not less than 10 mg / L.

[0043] Suitable evaporators are known to those skilled in the art in light of this specification. Suitable evaporators are disclosed, for example, in Cyklis 2022 (Journal of Food Engineering 317(2022):110884.), Adnan & Mushtaq 2018 (in:Fruit Juices.Academic Press,2018.217-240.) and U.S. Patent No. 4,971,813(A).

[0044] The evaporator used is preferably a downflow evaporator, a plate evaporator, a thin film evaporator or a centrifugal evaporator.

[0045] In a preferred embodiment, the evaporator is equipped with a vacuum pump to generate additional negative pressure.

[0046] In another preferred embodiment, the separation of ethanol in step g) is carried out in a multi-stage evaporator with stepwise decreasing temperature, as a result of which the process is as gentle as possible, improving the sensory properties of the final product.

[0047] In another preferred embodiment, after step g), a further stabilization step is carried out to further reduce any undesirable fermentation aromas still present. Stabilizing or refining agents (such as bentonite, activated carbon, colloidal silica and / or proteins, such as proteins from pea or other legumes or tomatoes) are added. This stabilization step is conveniently followed by a filtration step (to remove the stabilizing or refining agents).

[0048] In another preferred embodiment, the juice concentrate with reduced sugar content is a fruit juice concentrate selected from apple juice concentrate, apricot juice concentrate, banana juice concentrate, currant juice concentrate, grape juice concentrate, grapefruit juice concentrate, guava juice concentrate, lemon juice concentrate, mango juice concentrate, orange juice concentrate, passion fruit juice concentrate, peach juice concentrate, pear juice concentrate, kiwi juice concentrate, pineapple juice concentrate, raspberry juice concentrate, sour cherry juice concentrate, strawberry juice concentrate, tomato juice concentrate, mandarin juice concentrate, and mixtures thereof, in particular selected from apple juice concentrate, pear juice concentrate, and orange juice concentrate; or a vegetable juice concentrate selected from carrot juice concentrate, beetroot juice concentrate, and mixtures thereof; or a mixture of said fruit juice concentrate and said vegetable juice concentrate.

[0049] In a further preferred embodiment, the method further comprises step h): h) blending the juice concentrate with reduced sugar content with a further juice concentrate to obtain a sugar content between 5% and 90% of the sugar content Z. Preferably, at least a part of the previously separated aroma components is reused before or in the method. The juice concentrate thus obtained can be used in various foods and drinks with a constant juice content but with a significantly reduced sugar content compared to foods and drinks based on full sugar juices (e.g. mixed drinks, juice drinks and fruit juice drinks).

[0050] It has been found that the method according to the invention can be used to produce juices containing succinic acid, which advantageously influences the sensory properties. Thus, in a preferred embodiment, the content of succinic acid in the juice concentrate or juice (finally obtained) with reduced sugar content is at least 20 mg / L, preferably at least 40 mg / L, more preferably at least 60 mg / L, even more preferably at least 70 mg / L or at least 80 mg / L, in particular at least 90 mg / L or at least 100 mg / L. However, preferably, the juice does not contain succinic acid, for example, more than 1000 mg / L or more than 500 mg / L.

[0051] It has also been found that the method according to the invention can be used to produce juices containing propylene glycol, which advantageously influences the sensory properties. Thus, in a preferred embodiment, the propylene glycol content in the juice concentrate or juice (finally obtained) with reduced sugar content is at least 10 mg / L, preferably at least 20 mg / L, more preferably at least 30 mg / L, even more preferably at least 40 mg / L or at least 50 mg / L, in particular at least 60 mg / L or at least 70 mg / L. However, preferably, for example, no more than 1000 mg / L or no more than 500 mg / L or no more than 250 mg / L of propylene glycol is contained in the juice.

[0052] Brix degree (°Brix) represents a unit of soluble solids content in a solution. One degree Brix is ​​equal to 1 gram of sucrose in 100 grams of sucrose / water solution, and therefore represents the concentration of soluble solids in the solution in weight percent (%(wt / wt)). If the density of the solution is the same as the density of a solution of 1 gram of sucrose in 100 grams of sucrose / water solution (at 20°C and normal pressure), the solution has a Brix value of 1°. Brix value is usually measured using a refractometer.

[0053] The invention will now be explained in more detail with reference to preferred, non-limiting examples and to the drawings. [Brief description of the drawings]

[0054] [Figure 1] Figure 1 illustrates an embodiment of a method for producing a juice concentrate with reduced sugar content according to the present invention. Abbreviations: BX - Brix, ABV - Ethanol Content (% (volume / volume)). [Diagram 2] Another embodiment of this method is shown in Figure 2. Abbreviations: BX - Brix, ABV - Ethanol content (% (volume / volume)); prtl. - fractional. [Diagram 3] FIG. 3 shows, in radar chart form, the results of tasting reduced sugar orange juice according to the invention produced after step g) with and without a stabilization step (using activated carbon as a fining agent). [Figure 4] FIG. 4 shows, in radar chart form, the results of a tasting of apple juice according to the invention produced after step g) with and without a stabilization step (using activated charcoal as a fining agent). DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS EXAMPLES

[0055] Example 1 An embodiment of the method for producing a juice concentrate with reduced sugar content according to the present invention is shown in FIG. 1. Fruit juice (e.g. apple juice or orange juice) or optionally vegetable juice or pulp having a Brix value of 4°-22° and sugar content Z is concentrated in an evaporator (e.g. a downflow evaporator) to produce a concentrate (i.e. fruit juice concentrate or vegetable juice concentrate). This separated juice aroma (i.e. fruit juice aroma or vegetable juice aroma) is reintroduced later in the method. Then, microorganisms (e.g. Saccharomyces cerevisiae var. bayanus), nutrients for the microorganisms and water (for re-dilution) are fed to obtain a fermentation batch with a Brix value of 15°-35°. Fermentation is carried out at 16-35°C for 5-15 days to obtain a fermented juice containing 7%-17% (volume / volume) ethanol. The filtrate is stabilized using stabilizing agents such as bentonite, activated charcoal, colloidal silica and / or proteins (e.g. from pear or other vegetables or potato) and filtered again. The alcohol is separated from the filtrate obtained from this (clear fermented fruit or vegetable juice with 7% to 17% (volume / volume) ethanol) in an evaporator (e.g. downflow evaporator, plate evaporator, thin film evaporator or centrifugal evaporator) at 40°C to 115°C and under negative pressure. The previously separated aroma components are then added to the dealcoholized concentrate (Brix value 10° to 60°). This juice concentrate with reduced sugar content to the desired ratio of drinking strength is recombined with juice concentrate and water that has not been reduced in sugar, so as to achieve a specific sugar reduction of 10% to 95% compared to the sugar content Z.

[0056] Alternatively, the reduced sugar juice concentrate is blended with non-reduced sugar juice concentrate in a desired ratio to achieve a consistent sugar reduction of 10% to 95%. The reduced sugar juice can be used in a variety of foods and beverages that have a consistent juice content but significantly reduced sugar compared to full sugar juice based foods and beverages (e.g., mixed drinks, juice drinks, and fruit juice drinks).

[0057] Example 2 Another embodiment of the method for producing a juice concentrate with reduced sugar content according to the invention is shown in Figure 2. Here, the procedure is similar to that of Example 1, but the separation of alcohol (ethanol) is carried out in two stages: firstly, the alcohol and volatile fermentation by-products (for example by distillation) are separated in a first unit without significant water loss ("partial dealcoholization"), then the partially dealcoholized product obtained therefrom (Brix value 3°-6°) is introduced into a second unit (in this case: evaporator) in order to separate the residual alcohol and water and obtain a juice concentrate with reduced sugar content.

[0058] Example 3 An empirical analysis was performed to further explore the sensory benefits of the method according to the invention. In addition, the effect of activated charcoal fining of dealcoholized reduced sugar juice concentrate on any fermentation by-products that may still be present was investigated. To this end, comparative tastings were performed by a panel.

[0059] Preparation of juice concentrate with reduced sugar content: By carrying out the method according to the present invention (performing steps a) to g), an orange juice concentrate with reduced sugar content and an apple juice concentrate with reduced sugar content were prepared (90% sugar reduction compared to the original sugar content Z).

[0060] Stabilization: In each case, a portion of the reduced sugar juice concentrate was fined with activated carbon while another portion was left unfined for comparison, as detailed in Table 1:

[0061] [Table 2]

[0062] After 1 hour exposure time, the charcoal was removed by diatomaceous earth and bed filtration.

[0063] Reformulated for Drinking Strength: The reduced sugar juice concentrate was mixed accordingly with conventional fruit juice concentrate and mixed with aroma and water to obtain a 30% reduced sugar fruit juice beverage.

[0064] Four different beverage samples were prepared, two orange beverages (fined or unfined) and two apple beverages (fined or unfined), the formulations of each of which are shown in Table 2.

[0065] [Table 3]

[0066] The samples prepared for tasting (sugar reduction: 30%) had the physical / chemical parameters shown in Table 3.

[0067] [Table 4]

[0068] For comparison, typical physical / chemical parameters of 100% fruit juice without sugar reduction are shown in Table 4.

[0069] [Table 5]

[0070] Tasting: Samples 1-4 were evaluated by 11 panelists according to the following attributes: sweetness, acidity, fruitiness, full body and fermentation, each rated on a scale of 0 (not at all noticeable) to 10 (very noticeable).

[0071] The average values ​​of each of the above attributes are shown in radar charts in Figure 3 (orange drink: Samples 1 and 2) and Figure 4 (apple drink: Samples 3 and 4).

[0072] Overall, all four samples met the sensory requirements, with the fined samples 1 and 3 each having lower fermented notes. As a result, fining contributes favorably to reducing undesirable fermented notes without unduly affecting other attributes.

[0073] In particular, it can be seen in Figure 3 that fermentation aromas were significantly reduced and almost non-detectable upon fining of the orange juice concentrate with reduced sugar content. Palatefulness (full-bodiedness), sweetness and fruitiness were also reduced by the activated carbon treatment, but to a much lesser extent, while acidity remained constant.

[0074] In particular, in Figure 4 it can be seen that the fermented aroma was almost halved as a result of fining. The intensity of the palette fullness was also somewhat reduced. Compared to the reduced sugar orange drink, the fermented taste of the apple drink was slightly reduced by activated carbon fining, while the perception of fruitiness, sweetness and acidity was also less strongly affected.

Claims

1. 1. A method for producing a juice concentrate having a reduced sugar content, said juice concentrate preferably being a fruit juice concentrate or a vegetable juice concentrate, said method comprising at least the following steps: a) providing a juice having a Brix value of A and a sugar content of Z, said juice being preferably a fruit juice or a vegetable juice; b) dearomatizing the juice to obtain aroma components and a dearomatized juice; c) concentrating the dearomatized juice to obtain a first juice concentrate having a Brix value of 40° or greater; d) rediluting the first juice concentrate to a Brix value B, wherein the Brix value B is higher than the Brix value A, and the Brix value B is between 15° and 35°, preferably between 20° and 30°, thereby obtaining a second juice concentrate having a Brix value B; e) adding a microorganism capable of alcoholic fermentation; f) fermenting the second juice concentrate under fermentation conditions allowing alcoholic fermentation, thereby obtaining a fermentation product having an ethanol content of at least 6% (v / v), preferably at least 8% (v / v), in particular at least 10% (v / v); g) separating ethanol and further fermentation products from the fermentation products in an evaporator, preferably a downflow evaporator, a plate evaporator, a thin film evaporator or a centrifugal evaporator, thereby obtaining the juice concentrate with reduced sugar content; A method comprising:

2. 1. A method for producing a juice with a reduced sugar content, said juice being preferably a fruit juice or a vegetable juice, said method comprising at least the following steps: - providing a juice concentrate with reduced sugar content obtained by the method of claim 1; - diluting and mixing with juice or another juice concentrate to obtain a juice with a reduced sugar content, said reduced sugar content being less than said sugar content Z, preferably said reduced sugar content being 90% or less, 80% or less, 70% or less, 60% or less, 50% or less compared to said sugar content Z; Including; Preferably, said previously separated fragrance components are recycled. method.

3. 2. The method of claim 1, wherein the further fermentation products in step g) are selected from the group consisting of acetic acid, diacetyl, ethyl acetate, acetaldehyde, fruit esters, and fusel oils.

4. 2. The process according to claim 1, wherein the separation of ethanol in step g) is carried out in a multi-stage evaporator with stepwise temperature reduction.

5. 2. The method according to claim 1, wherein the fermentation conditions in step f) comprise a fermentation temperature of 15°C to 35°C, preferably 15°C to 25°C, in particular 20°C to 25°C.

6. 2. The method according to claim 1, wherein the microorganism in step e) comprises at least a yeast of the genus Saccharomyces, preferably Saccharomyces cerevisiae, in particular Saccharomyces cerevisiae var. cerevisiae or Saccharomyces cerevisiae var. bayanus.

7. 2. The method of claim 1, wherein after step f) at least a portion of the microorganisms is removed, preferably by filtration.

8. 2. The method according to claim 1, wherein a stabilizing agent such as bentonite, activated carbon, colloidal silica and / or protein is added before and / or after step g), preferably after step f).

9. The method of claim 1, wherein the first juice concentrate has a moisture content of 25% to 40% (w / w), preferably 30% to 35% (w / w).

10. 2. The method of claim 1, wherein the juice concentrate having a reduced sugar content is a fruit juice concentrate selected from apple juice concentrate, apricot juice concentrate, banana juice concentrate, currant juice concentrate, grape juice concentrate, grapefruit juice concentrate, guava juice concentrate, lemon juice concentrate, mango juice concentrate, orange juice concentrate, passion fruit juice concentrate, peach juice concentrate, pear juice concentrate, kiwi juice concentrate, pineapple juice concentrate, raspberry juice concentrate, sour cherry juice concentrate, strawberry juice concentrate, tomato juice concentrate, mandarin juice concentrate, and mixtures thereof, in particular selected from apple juice concentrate, pear juice concentrate, and orange juice concentrate; or the juice concentrate having a reduced sugar content is a vegetable juice concentrate selected from carrot juice concentrate, beetroot juice concentrate, and mixtures thereof; or the juice concentrate is a mixture of the fruit juice concentrate and the vegetable juice concentrate.

11. 2. The method of claim 1, wherein the juice is a fruit juice selected from apple juice, apricot juice, banana juice, currant juice, grape juice, grapefruit juice, guava juice, lemon juice, mango juice, orange juice, passion fruit juice, kiwi juice, peach juice, pear juice, pineapple juice, raspberry juice, sour cherry juice, strawberry juice, tomato juice, mandarin juice, and mixtures thereof, in particular selected from apple juice, pear juice, and orange juice; or the juice is a vegetable juice selected from carrot juice, beetroot juice, and mixtures thereof; or the juice is a mixture of the fruit juice and the vegetable juice.

12. 1. A juice concentrate, preferably a fruit juice concentrate or a vegetable juice concentrate, obtainable by the method of claim 1, wherein the content of hydroxymethylfurfural in the juice concentrate is 1000 mg / L or less, preferably 750 mg / L or less, more preferably 500 mg / L or less, even more preferably 250 mg / L or less or 200 mg / L or less, in particular 150 mg / L or less or 100 mg / L or less.

13. 1. A juice, preferably a fruit juice or a vegetable juice, which can be obtained by the method of claim 2, and which has a hydroxymethylfurfural content of 50 mg / L or less, preferably 25 mg / L or less or 20 mg / L or less, in particular 15 mg / L or less or 10 mg / L or less.

14. 1. A juice concentrate having a reduced sugar content, the juice concentrate having a hydroxymethylfurfural content of 1000 mg / L or less, preferably 750 mg / L or less, more preferably 500 mg / L or less, even more preferably 250 mg / L or less or 200 mg / L or less, particularly 150 mg / L or less or 100 mg / L or less, the juice concentrate comprising: an apple juice concentrate having a sugar content of 17% (w / w) or less, preferably 14% (w / w) or less, in particular 11% (w / w) or less, a potassium content of 15,000 mg / kg or more, preferably 17,000 mg / kg or more, in particular 23,000 mg / kg or more, an acetic acid content of 1000 mg / kg or less or 900 mg / kg or less, preferably 800 mg / kg or less, in particular 700 mg / kg or less, and a glycerol content of preferably 40 g / L or more, preferably 42 g / L or more, in particular 45 g / L or more, and an apple juice concentrate having a sugar content of not more than 17% (w / w), preferably not more than 14% (w / w), in particular not more than 11% (w / w); a potassium content of not less than 9500 mg / kg, preferably not less than 12,000 mg / kg, in particular not less than 15,000 mg / kg; an acetic acid content of not more than 280 mg / kg, preferably not more than 240 mg / kg, in particular not more than 200 mg / kg; and a glycerol content preferably not less than 18 g / L, preferably not less than 20 g / L, in particular not less than 22 g / L. is selected from Preferably, the fruit juice concentrate is obtainable by the method according to claim 1. Juice concentrate.

15. A juice having a reduced sugar content, wherein the content of hydroxymethylfurfural in the juice is 50 mg / L or less, preferably 25 mg / L or less or 20 mg / L or less, particularly 15 mg / L or less or 10 mg / L or less, and the juice is apple juice having a sugar content of 81 g / L or less, preferably 72 g / L or less, in particular 63 g / L or less, a potassium content of 900 mg / L to 1500 mg / L, preferably 1000 mg / L to 1400 mg / L, in particular 1100 mg / L to 1300 mg / L, an acetic acid content of 400 mg / L or less, preferably 300 mg / L or less, in particular 200 mg / L or less, and a glycerol content of preferably 0.5 g / L or more, preferably 1.0 g / L or more, in particular 1.5 g / L or more or 2.0 g / L or more; orange juice having a sugar content of 72 g / L or less, preferably 64 g / L or less, in particular 56 g / L or less, a potassium content of 1300 mg / L to 2500 mg / L, preferably 1500 mg / L to 2300 mg / L, in particular 1600 mg / L to 2200 mg / L, an acetic acid content of 400 mg / L or less, preferably 300 mg / L or less, in particular 200 mg / L or less, and a glycerol content of preferably 0.5 g / L or more, preferably 1.0 g / L or more, in particular 1.5 g / L or more or 2.0 g / L or more; pineapple juice having a sugar content of 90 g / L or less, preferably 80 g / L or less, in particular 70 g / L or less, a potassium content of 900 mg / L to 2000 mg / L, preferably 1000 mg / L to 1900 mg / L, in particular 1100 mg / L to 1800 mg / L, an acetic acid content of 400 mg / L or less, preferably 300 mg / L or less, in particular 200 mg / L or less, and a glycerol content of preferably 0.5 g / L or more, preferably 1.0 g / L or more, in particular 1.5 g / L or more or 2.0 g / L or more; a banana juice having a sugar content of 145.8 g / L or less, preferably 129.6 g / L or less, in particular 113.4 g / L or less, a potassium content of 2900 mg / L to 4200 mg / L, preferably 3100 mg / L to 4000 mg / L, in particular 3300 mg / L to 3800 mg / L, an acetic acid content of 400 mg / L or less, preferably 300 mg / L or less, in particular 200 mg / L or less, and a glycerol content of preferably 0.5 g / L or more, preferably 1.0 g / L or more, in particular 1.5 g / L or more or 2.0 g / L or more; pear juice having a sugar content of 78.3 g / L or less, preferably 69.6 g / L or less, particularly 60.9 g / L or less, a potassium content of 1000 mg / L to 2000 mg / L, preferably 1100 mg / L to 1900 mg / L, particularly 1200 mg / L to 1800 mg / L, an acetic acid content of 400 mg / L or less, preferably 300 mg / L or less, particularly 200 mg / L or less, and a glycerol content of preferably 0.5 g / L or more, preferably 1.0 g / L or more, particularly 1.5 g / L or more or 2.0 g / L or more; Kiwi juice having a sugar content of 68.4 g / L or less, preferably 60.8 g / L or less, in particular 53.2 g / L or less, a potassium content of 2500 mg / L to 4600 mg / L, preferably 2700 mg / L to 4400 mg / L, in particular 2900 mg / L to 4200 mg / L, an acetic acid content of 400 mg / L or less, preferably 300 mg / L or less, in particular 200 mg / L or less, and a glycerol content of preferably 0.5 g / L or more, preferably 1.0 g / L or more, in particular 1.5 g / L or more or 2.0 g / L or more, and Grape juice having a sugar content of 120.6 g / L or less, preferably 107.2 g / L or less, in particular 93.8 g / L or less, a potassium content of 900 mg / L to 2000 mg / L, preferably 1000 mg / L to 1900 mg / L, in particular 1100 mg / L to 1800 mg / L, an acetic acid content of 400 mg / L or less, preferably 300 mg / L or less, in particular 200 mg / L or less, and a glycerol content of preferably 0.5 g / L or more, preferably 1.0 g / L or more, in particular 1.5 g / L or more or 2.0 g / L or more. is selected from Preferably, the juice is obtainable by the method according to claim 2. juice.

16. 13. The juice concentrate of claim 12, wherein the propylene glycol content in the juice concentrate is at least 100 mg / L, preferably at least 200 mg / L, more preferably at least 30 mg / L, even more preferably at least 40 mg / L or at least 50 mg / L, in particular at least 60 mg / L or at least 70 mg / L.

17. 17. The juice concentrate of claim 12, claim 14 or claim 16, wherein the succinic acid content in the juice concentrate is at least 20 mg / L, preferably at least 40 mg / L, more preferably at least 60 mg / L, even more preferably at least 70 mg / L or at least 80 mg / L, particularly at least 90 mg / L or at least 100 mg / L.

18. 14. The juice of claim 13, wherein the juice has a propylene glycol content of at least 10 mg / L, preferably at least 20 mg / L, more preferably at least 30 mg / L, even more preferably at least 40 mg / L or at least 50 mg / L, in particular at least 60 mg / L or at least 70 mg / L.

19. 19. The juice of claim 13, claim 15 or claim 18, wherein the succinic acid content in the juice is at least 20 mg / L, preferably at least 40 mg / L, more preferably at least 60 mg / L, even more preferably at least 70 mg / L or at least 80 mg / L, particularly at least 90 mg / L or at least 100 mg / L.

Images