Reduced-Calorie Juice Fermentation With Low-Temperature Ethanol Removal
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Solution Overview
Problem
Existing methods for producing reduced calorie plant-derived beverages either result in products with ethanol content, degrade antioxidants, pose safety hazards, or lack nutritional benefits, failing to meet consumer demands for alcohol-free, calorie-free beverages with similar sensory profiles to traditional juices.
Innovation Solution
A process involving fermentation of plant-derived juice with yeast, followed by ethanol removal at low temperatures and pressures, using a fermentation apparatus with gas addition and vacuum evaporation to minimize ethanol content and preserve antioxidants, while maintaining flavor and nutritional benefits.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of energy
If ethanol is removed from fermented juice by conventional heating methods, then calorie content is reduced, but antioxidants are degraded
Solution Approach 1:
The patent applies parameter changes by conducting ethanol removal at reduced pressure (vacuum conditions) which allows the process to occur at lower temperatures. This temperature reduction prevents antioxidant degradation while still achieving effective ethanol removal, thus resolving the contradiction between calorie reduction and antioxidant preservation
Solution Approach 2:
The patent utilizes phase transition of ethanol from liquid to vapor phase through evaporation under vacuum conditions. By controlling the phase transition at lower temperatures enabled by reduced pressure, the process removes ethanol (reducing calories) without exposing antioxidants to degrading high temperatures
2Loss of energy
If conventional ethanol removal processes are used, then calorie content is reduced, but safety hazards increase due to explosive conditions
Solution Approach 1:
The patent creates a safe processing environment by conducting ethanol removal under vacuum conditions, which replaces atmospheric oxygen with vacuum conditions. This eliminates the risk of explosive mixtures forming during ethanol evaporation, allowing safe calorie reduction without safety hazards
Solution Approach 2:
By changing the pressure parameter to reduced pressure conditions, the patent lowers the boiling point of ethanol and prevents the formation of explosive vapor-air mixtures. This parameter change simultaneously achieves calorie reduction through ethanol removal while eliminating safety hazards associated with conventional atmospheric heating
3Loss of energy
If fermentation is used to reduce sugar content, then calorie content is reduced, but ethanol content increases
Solution Approach 1:
The patent applies the extraction principle by removing ethanol from the fermented juice through vacuum evaporation. This takes out the harmful ethanol substance that was produced during fermentation, allowing the process to achieve calorie reduction through fermentation while subsequently eliminating the unwanted ethanol content
Solution Approach 2:
The patent combines fermentation and ethanol removal in a continuous process sequence. The fermentation step converts sugar to ethanol and CO2, reducing sugar content and calories. The subsequent vacuum evaporation step continuously removes the produced ethanol, maintaining the benefit of sugar reduction while eliminating the ethanol accumulation problem
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
Produces a reduced calorie beverage with low ethanol content, high antioxidant levels, and comparable flavor to traditional juices, suitable for all consumers, including those who avoid alcohol.
Implementation Method 1
fermenting a plant-derived juice or liquid with yeast to produce a fermentation product containing ethanol
Implementation Method 2
removing at least some of the ethanol from the fermentation product while maintaining the fermentation product at a temperature of less than 55 or less than 78°C
Implementation Method 3
The ethanol removal step may be performed by a falling film evaporator, under conditions of reduced pressure
Data Source
AI summary
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.