CZ279437B6 - Process for preparing a sweetening agent - Google Patents

Abstract

The sweetener is made from topinambour juice by the action of the enzyme inulinase at 40 to 60 degrees C and pH 4.5 of 6.5, then the hydrolysate is centrifuged at 12,000 to 20,000 revolutions /min. and the acquired solution is filtered through bergmeal. The whole process from hydrolysis to thickening occurs at 60 degrees C +/- 3 degrees C and takes a maximum of 10 hours, and then the juice is thickened to 64 to 69 % dry weight.

Description

Technical field

The invention relates to a process for the production of a natural sweetener from Jerusalem artichoke, heliantus tuberosus, particularly for diabetics.

BACKGROUND OF THE INVENTION

Currently, natural sweeteners are known as sucrose produced as beet or cane sugar, which is not suitable for diabetics, despite the fact that even for a healthy human body, refined sugars are deprived of all accompanying and essential human elements from the raw material harmful to humans. .

There are a number of natural sweeteners on the market that reduce the body's insulin demand, such as lactose, sorbitol, fructose and others.

These sweeteners have not succeeded in mass use, both for their very low sweetening efficiency and for their side effects. Lactose is poorly degradable by the human body and sorbitus causes diarrhea.

US 4277563 discloses a method for producing fructose from plants such as chicory, corn, Jerusalem artichoke and others that contain inulin. According to this patent, plant juices are treated with the enzyme inulinase in an aqueous medium at a temperature of 10 to 90 ° C, preferably 40 to 75 ° C and at a pH of 3.8 to 8.5, preferably

4.5 to 6.5. The hydrolyzate obtained is further freed of part of the impurities by centrifugation. The clear solution is further stirred with activated carbon and then contacted with a strongly acidic ion exchanger. In this way a pure fructose solution is obtained from which pure crystalline fructose can be easily obtained. This sweetener contains no micro and macromolecules! substances and vitamins needed for the human body, especially for diabetics.

SUMMARY OF THE INVENTION

The process for producing sweeteners from Jerusalem artichoke juice by the action of the enzyme inulinase at a temperature of 40 to 60 ° C and a pH of 4.5 to 6.5 according to the invention consists in centrifuging the hydrolyzate at 12 000 to 20 000 rpm. and the solution obtained is filtered through diatomaceous earth, the entire process from hydrolysis to concentration being carried out at a temperature of 60 ° C +/- 3 ° C and lasting for a maximum of 10 hours, then becoming concentrated to 64 to 69% by weight of dry matter.

Centrifugation and filtration through diatomaceous earth remove unwanted macroscopic particles and excess ash. Trace elements and vitamins will remain intact in pure juice.

The sweetener produced in this gentle manner contains 40 to 60 wt. fructose, 10 to 15% by weight, glucose, 0.8 to 2.8% by weight, fiber, at least 3.5% by weight, amino acids, up to 2,200 mg / 100 g sweetener of trace elements of potassium, calcium, magnesium, sodium, phosphorus and up to 9 mg / 100 g sweetener of bioactive elements from the group of iron, copper, chromium, manganese, zinc, titanium and at least

-1GB 279437 B6 i '0.70 mg / kg sweetener vitamins B1 and B2 and beta-carotene, at least

490 mg / kg of vitamin C sweetener and at least 60 mg / kg of biotin sweetener.

Machinery commonly used in the sugar and canning industry can be used for industrial sweetener production. The natural sweetener according to the invention has a syrup-like consistency, is brown in color with a pleasant sweetness of considerable efficiency. The proportion of sugars contained does not interfere with the islets of Langerhaus and the human insulin system remains intact when this sweetener is consumed. The accompanying substances contained in the natural sweetener from the original raw material - Jerusalem artichoke have a very good effect on stabilizing the sugar level and eliminating the feeling of hunger especially in diabetics. In clinical trials, the effect on human digestive tract was also found. Constipation in the stool was shortly adjusted. Furthermore, a decrease in blood uric acid after application of the natural sweetener according to the invention was found.

The sweetener is suitable for mild and moderate diabetics with the possibility of consuming from 30 to 100 g per day, and for persons dependent on a reduction diet with a tendency to diabetes and obesity.

The sweetener is recommended to prevent disease such as gout, cardiovascular disease, hypertension and tartar. The sweetener according to the invention significantly increases the body's immunity.

All the properties of this sweetener are due to a gentle sweetener production process in which the substances contained in inulin topinambur are retained in the sweetener. These are primarily trace elements, in particular zinc, vitamins, in particular biotin, which are eliminated in conventional fructose production processes by inulin hydrolysis and subsequent isolation processes.

Exemplary embodiment

20 tons of Jerusalem artichoke tubers were processed. The tubers were cleaned by sailing in a 200 m long water channel into the mill area where they were visually sorted on the waist. The clay pressing was carried out on a Bucker press one time - without further leaching with water. 117 hl of juice were obtained. The squeezed juice was pumped into a stainless steel tank and heated to 60 ° C. The enzyme inulinase was then added at 55 ° C and pH 5.5. The course of hydrolysis was monitored refractometrically. The hydrolyzed juice was centrifuged at 60 ° C on an Alfa Laval centrifuge at 15,000 rpm. and filtered on kieselguhr at 59 ° C. The whole centrifugation and filtration process lasted 8 hours, after which the juice was concentrated to 69.2% dry matter. A total of 1.5 tonnes of natural sweetener was produced. The sweetener contained 40.7 wt%, fructose, 11.0 wt%, glucose, 4.12 wt%, ash, 0.79 wt%, total nitrogen, 4.0 wt%, amino acids, 2.1 wt%, free amino acids. Per 100 g contained

776.0 mg of potassium, 14.3 mg of sodium, 45.5 mg of magnesium, 90.8 mg of calcium, 225.0 mg of phosphorus, 5.287 mg of iron, 0.423 mg of copper, 0.034 mg of chromium, 2.542 mg of manganese, 0.572 mg of zinc, 0.048 mg of titanium. Among the undesirable elements, it contained 0.1 mg of lead, 0.004 mg of arsenic and less than 0.02 mg of cadmium per kg, all of which is below the sanitary standard.

-2GB 279437 B6

Of the vitamins, the sweetener contained 507 mg of vitamin C, 0.74 mg of vitamin B1, 0.004 mg of betacarotene and 100 mg of biotin per kg.

Industrial applicability

The invention is applicable in the food industry.

Claims (1)

P A T E N Ό Process for preparing sweeteners from Jerusalem artichoke juice by the action of the enzyme inulinase at a temperature of 40 to 60 ° C and a pH of 4.5 to 6.5, characterized in that the hydrolyzate is centrifuged at 12,000 to 20,000 rpm. and the solution obtained is filtered through diatomaceous earth, the entire process from hydrolysis to concentration being carried out at a temperature of 60 ° C +/- 3 ° C and lasting for a maximum of 10 hours, after which the juice is concentrated to 64-69% w / w dry matter.