PROCEDE DE PREPARATION D'UN PRODUIT ALIMENTAIRE LIQUIDE ENRICHI EN OLIGOSACCHARIDES ET EN POLYSACCHARIDES

The subject matter of the invention is a process for preparing a liquid food product enriched with oligosaccharides and with polysaccharides starting from berries, in the absence of alcoholic fermentation in the presence of the berries, which comprises (a) heating the berries at a temperature rangin...

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Bibliographic Details
Main Authors MIKOLAJCZAK MICHEL, ESCUDIER JEAN-LOUIS, FAVAREL JEAN-LUC, WILLIAMS PASCALE, DOCO THIERRY
Format Patent
LanguageFrench
Published 10.01.2014
Subjects
BEER
BIOCHEMISTRY
CHEMISTRY
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
OTHER ALCOHOLIC BEVERAGES
PREPARATION THEREOF
SPIRITS
VINEGAR
WINE
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Summary:The subject matter of the invention is a process for preparing a liquid food product enriched with oligosaccharides and with polysaccharides starting from berries, in the absence of alcoholic fermentation in the presence of the berries, which comprises (a) heating the berries at a temperature ranging from 40° C. to 100° C., (b) placing the berries under vacuum at a pressure ranging from 103 to 3×104 Pa, and (c) a step of maceration of the berries by inoculation of one or more pectolytic enzymes, and extraction of the juice before any fermentative process.
Bibliography:Application Number: FR20110058819