Fermentation of Juice Concentrate for Low-Alcohol Flavor
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Solution Overview
Problem
Existing methods for producing non-alcoholic beverages from fermented fruit juices often result in beverages with unsatisfactory flavor and high alcohol content, particularly when using diluted juices and requiring additional yeast nutrients and energizers.
Innovation Solution
A process involving the fermentation of concentrated juice concentrates with specific yeast strains at elevated temperatures and controlled pH, using activated yeast suspensions, and adding carbohydrates to inhibit alcohol formation while maximizing aromatic compounds, resulting in a low-alcohol, flavorful product.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If diluted fruit juice is used for fermentation, then fermentation can proceed, but the alcohol content becomes high and flavor is unsatisfactory
Solution Approach 1:
The patent changes the concentration parameter by using concentrated fruit juice instead of diluted juice, and controls the fermentation process to achieve low alcohol content while maintaining good flavor. The concentrated juice provides sufficient sugars for yeast metabolism without requiring excessive dilution, thereby avoiding high alcohol production.
2Productivity
If yeast nutrients and energizers are added to promote fermentation, then fermentation efficiency improves, but the process complexity and cost increase
Solution Approach 1:
The patent utilizes the natural composition of concentrated fruit juice, which contains sufficient sugars and nutrients to support yeast fermentation without requiring additional yeast nutrients or energizers. The concentrated juice essentially serves its own nutritional needs, eliminating the requirement for supplementary additives and simplifying the process.
3Ease of manufacture
If concentrated fruit juice is fermented, then good flavor is achieved, but alcohol content becomes excessively high
Solution Approach 1:
The patent employs partial fermentation by controlling the fermentation process to proceed only to the extent needed to develop desirable flavors and aromatic compounds, while intentionally stopping before complete sugar conversion that would lead to excessive alcohol production. This partial action achieves flavor development without the harmful excessive alcohol content.
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 process effectively produces a concentrated liquid foodstuff with a pleasant flavor and low alcohol content, suitable for dilution, by optimizing fermentation conditions to minimize alcohol production and enhance desired aromatic compounds.
Implementation Method 1
the fermentation of sugar into alcohol in the presence of yeast... Overall, sugars, such as glucose, fructose and sucrose are converted into cellular energy and thereby produce ethanol and carbon dioxide as metabolic byproducts. Since this conversion is performed in the absence of oxygen, ethanol fermentation is classified as anaerobic.
Data Source
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AI summary
The present invention relates to a process of preparing a concentrated liquid foodstuff comprising treating a mixture of a juice concentrate having a Brix of from 5 to 20 °Bx and a carbohydrate, with a yeast; to obtain a concentrated liquid foodstuff, wherein the alcohol content is lower than 15 g/kg of concentrated liquid foodstuff.