Reduced-Calorie Juice via Fructosyl Transferase
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing methods for reducing calorie content in fruit and vegetable juices often impair the flavor and juice liquid properties, as they non-selectively remove low molecular components along with saccharides, or fail to provide clear health functionality.
Innovation Solution
Treatment of fruit or vegetable juice with a crude enzyme preparation of fructosyl transferase having substantially no pectinase activity to convert sucrose into fructooligosaccharide, maintaining the flavor and juice liquid properties while reducing calorie content.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of energy
If saccharides are selectively removed from fruit juice or vegetable juice, then calorie content is reduced, but intrinsic flavor and juice liquid properties are spoiled
Solution Approach 1:
The patent extracts and removes only saccharides from fruit juice or vegetable juice using a specific membrane separation process, leaving other components intact. This selective extraction reduces calorie content while preserving the intrinsic flavor and juice liquid properties that would otherwise be lost with non-selective removal methods.
Solution Approach 2:
The patent applies local quality by targeting only the saccharide components for removal while leaving other components (flavor compounds, nutrients, etc.) unaffected. This localized action on specific molecules allows calorie reduction without compromising the overall quality and characteristics of the juice.
2Loss of energy
If amount of fruit juice or vegetable juice is reduced to lower saccharides, then calorie content is reduced, but intrinsic flavor and health functionality are impaired
Solution Approach 1:
Instead of removing entire juice components, the patent selectively extracts only saccharides from the juice. This allows the full amount of fruit juice or vegetable juice to be retained, preserving all intrinsic flavors, nutrients, and health functionalities while achieving calorie reduction through targeted saccharide removal.
Solution Approach 2:
The patent applies local quality by acting specifically on saccharide molecules within the juice matrix, leaving all other beneficial components untouched. This selective approach reduces calories without reducing the quantity or quality of flavor compounds, vitamins, minerals, and other nutrients.
3Loss of energy
If non-selective filtration is used to remove saccharides, then calorie content is reduced, but other low molecular components are also removed
Solution Approach 1:
The patent employs a selective extraction process using a specific membrane that removes only saccharides from the juice. This targeted extraction spares other low molecular components such as flavor compounds, amino acids, and organic acids, maintaining the integrity of the juice composition while achieving calorie reduction.
Solution Approach 2:
The patent applies local quality through selective action on saccharide molecules only. The membrane separation process is designed to distinguish and remove only saccharides based on their specific molecular characteristics, leaving other low molecular components intact and preserving the overall compositional integrity of the juice.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method effectively reduces calorie content while preserving the flavor and juice properties of fruit or vegetable juices, enhancing health functionality by producing a beverage with fructooligosaccharides, which has been shown to maintain turbidity and viscosity, thus maintaining the original characteristics of the juice.
Implementation Method 1
Treatment of fruit or vegetable juice with a crude enzyme preparation of fructosyl transferase having substantially no pectinase activity to convert sucrose into fructooligosaccharide
Data Source
Figure 1
Figure 2A~2B
Figure 2C
AI summary
The present invention addresses the problem of providing a reduced-calorie fruit juice or vegetable juice beverage, which is produced by reducing the calorie of a fruit juice or vegetable juice beverage, such as a 100% fruit juice or vegetable juice beverage, while maintaining the favor and juice liquid properties of fruit juice or vegetable juice. To solve this problem, there is provided a reduced-calorie fruit juice or vegetable juice beverage which maintains the flavor and juice liquid properties of fruit juice or vegetable juice, the reduced-calorie fruit juice or vegetable juice beverage being produced by treating the fruit juice or vegetable juice with a crude enzyme preparation of fructosyl transferase having substantially no pectinase activity.