CZ418089A3 - 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 natural sweetener of Jerusalem artichoke, heliantus tuberosus, intended especially 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 organism, refined sugars are deprived of all accompanying and necessary for the human organism bioelements from the raw material, harmful.

There are a number of natural sweeteners on the market that reduce the body's insulin requirements, such as lactose, sorbit 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 and sorbitus causes diarrhea.

Further, a sweetener prepared from isolated inulin with the aid of fructose is known. This sweetener, however, the human organism of Jerusalem artichoke, when ion exchangers prepared pure also does not contain the micro and macromolecular substances needed for the human organism.

SUMMARY OF THE INVENTION

These disadvantages are overcome by a sweetener according to the invention which contains 40 to 60 wt. 10 to 15 wt. % glucose, 0.8 to 2.8 wt. fiber, at least 3.5% by weight of amino acids, up to 2200 mg / 100g sweetener of trace bioactive elements from the group of potassium, calcium, magnesium, sodium, phosphorus and up to 9mg / 100g of sweetener bioactive elements from the group of iron, copper, chromium,

-2PV4180-89 manganese, zinc, titanium and at least 0.70 mg / kg sweetener of 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 prepared by enzymatic hydrolysis of Jerusalem artichoke juice and purification.

The process for producing a natural sweetener according to the invention is characterized in that the crushed, pure Jerusalem artichoke tubers (heliantus tuberosus) are pressed and optionally extracted with water, the resulting inulin-containing juice is hydrolysed by the enzyme inulinase at a temperature of 10 to 60 ° C and a pH of 1.5 to 11. 0. The hydrolyzate is purified by calcium or magnesium oxide, optionally activated charcoal or diatomaceous earth, or a combination thereof. After separation of the solids by filtration or centrifugation, the filtrate must be sparkling. In the case of turbidity or opalescence, the filtrate should be purified by electrodialysis or electroosmosis.

Machinery commonly used in the sugar 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 identified. Furthermore, a decrease in uric acid in the blood was found after application of the natural sweetener according to the invention.

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 increases the body's immunity considerably.

-3PV4180-89

After 24 hours, the pH was 5.5. Progress ° C

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. Pressing of the tubers was performed on a Bucker press once without further leaching with water. 117 hl of juice were obtained. The squeezed juice was pumped into a stainless steel reservoir and heated to 60 ° C, at which temperature the juice was allowed to rest and the enzyme inulinase was added at the hydrolysis temperature and monitored by refractometry. The hydrolysed juice was filtered and concentrated to a density of 69.2% solids at 55 ° C. A total of 1.5 tonnes of natural sweetener was produced. The sweetener contained 39.7 wt. fructose, 11.0 wt.

% glucose, 4.12 wt. % ash, 0.79 wt. total nitrogen,

4.0 wt. % amino acids, 2.1 wt. of free amino acids. On

100 mg contained 1776.0 mg potassium, 14.3 mg sodium, 45.5 mg magnesium, 90.8 mg calcium, 225.0 mg phosphorus, 5.287 mg iron, 0.423 mg copper, 0.034 mg chromium, 2.542 mg 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.

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 (2)

PATENT CLAIMS A sweetener comprising 40 to 60 wt. % fructose, 10 to 15 wt. % glucose, 0.8 to 2.8 wt. % of pulp, at least 3.5 wt. amino acids, trace bioactive elements and vitamins B1 and B2, beta-carotene, vitamin C and biotin, prepared from Jerusalem artichoke juice by enzymatic hydrolysis and purification. 2. A method for producing a sweetener according to claim 1, characterized in that: 2. The method according to claim 1, characterized in that the crushed, clean tubers of Jerusalem artichoke (heliantus tuberosus) are pressed and optionally extracted with water, containing the juice obtained. _The inulin is enzymatically hydrolyzed at a temperature of 10 to 60 ° C and a pH of 1.5 to 11.0, the hydrolyzate is purified with calcium oxide. After the solids have been separated by filtration or centrifugation, the filtrate is optionally purified by electrodialysis or electroosmos and the sparkling filtrate is concentrated to a dry matter content of 55 to 80% by weight at 50 to 60 ° C.