WO2007104774A1

WO2007104774A1 - Sugar-free concentrated flavoured drink, process for preparing same and uses thereof

Info

Publication number: WO2007104774A1
Application number: PCT/EP2007/052394
Authority: WO
Inventors: Fabrice Guebey-Clochet; Jean-Bruno HOËL
Original assignee: Routin Sa
Priority date: 2006-03-14
Filing date: 2007-03-14
Publication date: 2007-09-20

Abstract

The present invention relates to the agrofoods field, and more particularly to a sugar-free concentrated flavoured drink which has a glycaemic index of less than 25 and an insulinaemic index of less than 15. Said drink comprises at least one sweetener, at least one texturing agent and at least one flavour enhancer. The present invention also relates to the use of said concentrated flavoured drink for flavouring a food product and to a preparation process.

Description

SUGARIZED CONCENTRATED FLAVORED BEVERAGE, PROCESS FOR PREPARING SAME AND USES THEREOF

The present invention relates, in the agri-food field, to the field of flavored drinks and, more particularly, to the field of concentrated flavored drinks without sugar. The present invention also relates to a process for preparing said beverages.

The present invention thus makes it possible to meet the ever-increasing demand for non-cariogenic foodstuffs of reduced energy value and foods without sugars. The present invention can also be implemented to produce dietary products or products intended for a particular diet such as the diet of persons who must monitor the carbohydrate content of their diet and, more particularly, the diet of diabetics or for the prevention of obesity and associated risks. Low calorie solid or pasty food compositions comprising filler sweeteners, texturizers, flavorings and flavor sweeteners are known from the state of the art. Such pasty compositions with a viscosity of between 2000 and 20000 centipoise are described in particular in patent application EP 1 249 177. Spreads are also known with such components, in particular described in patent application EP 649 601.

However, there are currently no concentrated sugar-free beverages on the market that have a range of flavors that, like the usual syrups, have a sweet flavor. The currently available sugar-free beverages are essentially in the form of ready-to-use diluted beverages. There may be several problems in making such sugar-free soft drinks, even more important in the case of concentrated drinks to be diluted, such as the particular taste of intense sweeteners, and more particularly synthetic sweeteners such as aspartame, which affect taste of the perfumes used, and their preservation protected from microbial contamination for a product which, once opened, can be consumed over a period of several weeks.

The present invention provides a concentrated flavored drink without sugar to be diluted according to its own more or less sweet taste, while keeping an aroma or taste of intact fruit. This allows, especially for children, not to get used to too much sweet taste, or, for older people who have to drink water, but can not, to drink it more easily thanks to a drink bringing more palatability.

The sensory analysis performed by the Applicant has allowed the selection of the most suitable components and their respective dosage to obtain a drink flavored concentrated sugar-free with a sweet flavor, the most natural aromatic notes possible and a texture closer to the texture of the usual syrups.

These usual syrups are defined by are defined by French Decree No. 92-818 amended by Decree No. 97-914 and generally include water, flavoring agents and sugar in proportions of 600 to 900 grams per liter. liters.

Thus, the present invention relates to a concentrated sugar-free flavored beverage having a glycemic index of less than 25 and an insulin index of less than

Comprising water, at least one filler sweetener, at least one texturizer and at least one flavoring agent, and having a viscosity of less than 2,000 centipoise at 20 ° C (2 Pa / s), advantageously between 1 and 2000 centipoise at 20 ° C (0.001 to 2 Pa / s).

By "sugar-free" in the context of the present invention is meant a flavored drink containing less than 1.5% mono- and di-saccharides. Preferably, the aromatized drink will comprise less than 1% of mono and di saccharides, more preferably less than 0.5% of mono and di saccharides. This less than 0.5% mono and di saccharide content corresponds in particular to the designation "sugar-free" according to the national provisions in France issued in the opinion of CEDAP of 8 July 1998,

BOCCRF of 31 August 1999 and from 1 July 2007 according to the EC Regulation n ° 1924/2006 of 20 December 2006.

The concentrated sugar-free flavored beverage according to the invention has a viscosity sufficient to have a consistency in the mouth also called "body" significant and pleasant. The viscosity of the aromatized beverage is preferably between 2 and 1500 centipoise at 20 ° C (0.002 to 1.5 Pa / s).

Advantageously, the viscosity of the beverage according to the invention is equivalent to that of a sugar / water mixture comprising from 600 to 900 grams of sugar per liter, measured at 20 ° C.

In the context of the present invention, the term "sweetener" any food additive used primarily to give a flavor more or less sweet food to which it is added.

Sweeteners include "intense sweeteners" and "sweeteners". "Intense sweeteners" have an intense sweetness without adding calories or, more accurately, a tiny amount of calories at the doses used. Intense sweeteners are either natural, semi-synthetic or synthetic. Examples of intense and non-exhaustive sweeteners include aspartame, thaumatin, acesulfame K, steviosides, saccharin, cyclamate, neohespiridine, altame, neotame and sucralose.

"Carrier sweeteners" such as those used in the context of the present invention are also called "mass sweetener". They have a weak or very weak sweetening power and a mass similar to that of certain sugars like fructose or dextrose. "Load sweeteners" bring in a supply of calories. As examples of charge sweeteners and non-exhaustively, mention may be made of polydextroses, dextrins and polyols such as sorbitol, maltitol, xylitol, and processed starches. "Converted starch" means a substance obtained by means of one or more physical treatments of food starches. Food starches used such as cereal starches (wheat, maize, others), rice, cassava may have been subjected to one or more physical and / or enzymatic treatments and then have been thinned by acid or alkaline treatment or bleached .

The concentrated sugar-free flavored beverage according to the invention contains at least one filler sweetener, preferably a mixture of at least two or more filler sweeteners. Preferably, in the context of the present invention, the feed sweetener used is a processed starch and, more particularly, a native starch transformed with little or no sweet flavor, more particularly a heat-treated starch for not to degrade over time in reducing sugars by acid hydrolysis, regardless of the storage time of the concentrated sugar-free beverage of the invention. More particularly, the native native starch used in the context of the present invention is a branched maltodextrin or a mixture of branched maltodextrins. A preferred example of such maltodextrins is that described in the patent application EP 1245578 and the patent EP 1006128. Mention may more particularly be made of dextrins made from cereals and marketed under the name Nutriose® by the Roquette Company.

The concentrated flavored sugar-free beverage according to the invention contains at least one texturizing agent, advantageously a mixture of at least two or more texturizing agents. In the context of the present invention, the texturing agent is advantageously chosen from thickeners and gelling agents. Advantageously, the texturizing agent used in the context of the present invention is chosen from pectin, xanthan, carboxymethylcellulose, alginates, carrageenans and compounds of the guar gum or gum arabic type as well as mixtures of at least two of these or more. Such a texturing agent advantageously makes it possible to provide the sugar-free concentrated flavored drink according to the invention with a velvety and thick texture similar to the texture of the usual syrups.

A preferred mixture of texturizing agents in the context of the present invention is a mixture of pectin, carboxymethylcellulose and xanthan. By "mixture of pectin, carboxymethylcellulose and xanthan" is meant in the context of the present invention the mixtures in which the ratios (pectin / (pectin + xanthan + carboxymethylcellulose)), (xanthan / (pectin + xanthan + carboxymethylcellulose) ) and (carboxymethylcellulose / (pectin + xanthan + carboxymethylcellulose)) are identical or different decimal numbers ranging from 0 to 1. For example, in the context of of the ratio (pectin / (pectin + xanthan + carboxymethylcellulose)), the latter is equal to 0 when the mixture does not contain pectin and it is equal to 1 when it contains only pectin.

Pectin is a gelling substance very common in the vegetable kingdom and especially in the juices of certain fruits such as apples, citrus fruit and tamarind. Any type of pectin known to those skilled in the art can be used in the context of the present invention. Similarly, any type of xanthan corresponding to a colloidal polysaccharide substance naturally produced microbially and known to those skilled in the art can be implemented in the context of the present invention.

According to a preferred embodiment of the invention, the preferred texturing agents are xanthan gum and carboxymethylcellulose and mixtures thereof.

The concentrated flavored sugar-free beverage according to the invention contains at least one flavoring agent, advantageously a mixture of at least two or more flavoring agents. In the context of the present invention, the flavoring agent used is chosen from among the natural flavors, the flavors identical to the natural ones, the artificial flavors, the flavoring preparations, the essential oils, the juices, the extracts and the concentrates of fruits, plants, flowers or mixtures thereof. A natural flavor corresponds to a defined chemical substance having characteristic flavoring properties, obtained by appropriate physical processes (including distillation and solvent extraction), by enzymatic or microbiological processes from a material of plant or animal origin, intended for consumption either in the state or after processing according to traditional methods of preparation of foodstuffs (including drying, roasting and fermentation). An aroma identical to the natural ones corresponds to a defined chemical substance having characteristic flavoring properties, obtained by chemical synthesis or isolated by chemical processes and chemically identical to a substance naturally present in a material of plant or animal origin. Artificial flavor is a defined chemical substance having characteristic flavoring properties, obtained by chemical synthesis, but not chemically identical to a substance naturally present in a material of plant or animal origin. Flavoring preparations are concentrated or non-concentrated products with properties flavoring, obtained by the processes used for natural flavorings.

The juices, extracts and concentrates of fruits, plants and flowers and their mixtures are particularly preferred as flavoring agents in the context of the present invention. Any fruit can be used in the context of the present invention. By way of example and in a non-exhaustive manner, fruits such as lemons, oranges, grapefruits, citrus fruits, can be mentioned as being usable in the context of the present invention. pink grapefruits, tangerines, clementines, red berries such as strawberries, cherries, raspberries, currants, blueberries, currants and other fruits such as apples, pears, apricots, nectarines, brugnons, peaches, bananas, guavas, passion fruit etc. By way of example and in a non-exhaustive manner, there may be mentioned as a flower or plant that may be used in the context of the present invention angelica, mint, verbena, anise, violet, basil, mugwort, génépi, etc. The person skilled in the art knows, for each fruit, flower or plant mentioned, processes for preparing a juice, an extract or a concentrate.

Advantageously, the concentrated sugar-free flavored drink according to the invention may further comprise an intense sweetener as defined above or a mixture of at least two or more intense sweeteners.

The concentrated flavored sugar-free beverage according to the invention may further comprise one or more additives or ingredients usually used in the agrifood field and, more particularly, one or more additives chosen from emulsifying agents, dyes, acidifiers and preservatives. The person skilled in the art knows what other additives to add and in what quantity depending on the desired effect on the final product.

Advantageously, the sugar-free concentrated flavored drink according to the invention may comprise:

from 5 to 25% of charge sweeteners as defined above, more particularly from 6.5 to 20% and, especially, from 8 to 15%,

from 0.01 to 5% of texturizing agents as defined above, more particularly from 0.05 to 2% and, in particular, from 0.1 to 1%,

the remainder being constituted by water, the flavoring agent (s) as defined previously and optionally one or more of the other additives contemplated in the preceding paragraph.

Advantageously, the concentrated flavored sugar-free beverage according to the invention further comprises from 0.01 to 2%, more particularly from 0.05 to 1% and, more particularly, from 0.1 to 0.5% of sweeteners. intense as previously defined.

The percentages above are by weight based on the total volume of the concentrated sugar-free flavored beverage of the present invention.

The water content of the concentrated beverage according to the invention is preferably between 70 and 90%, more preferably between 80 and 85%.

The content of each component of the concentrated flavored beverage according to the invention will depend on the desired flavors and flavoring agents employed.

In a particular embodiment of the invention, the sugar-free flavored beverage comprises: Charging sweetener 9 to 10%

Texturing agent 0.5 to 0.8%

Flavoring agent 0.1 to 0.5%

Intense sweetener 0.05 to 0.1% Mono and di saccharides 0 to 0.5%

Water

The content of mono and saccharides in the flavored beverage according to the invention will depend more particularly on the flavoring agents employed. In particular, in the case of juices, extracts or fruit concentrates, the sugar content will depend on the fruit. Advantageously, the pH of the concentrated flavored beverage is between 2 and 6, preferably between 2 and 5. The pH will be adjusted taking into account various constraints, such as the denaturation of the flavor of the flavoring agents used and the control of contaminations microbial. Those skilled in the art will of course be able to adapt the pH of the flavored beverage according to the invention as a function of these constraints.

The pH of the flavored beverage according to the invention may be adjusted by preferably using an organic acid, natural or synthetic, usually used in the food industry. It will include citric acid, synthetic or citrus fruit extract such as lemon. The concentrated sugar-free flavored beverage according to the present invention can be used to flavor a foodstuff.

In a first embodiment, the concentrated sugar-free flavored beverage according to the present invention can be used to prepare a ready-to-use diluted beverage. This preparation can be carried out by diluting the concentrated sugar-free flavored drink according to the invention in a suitable liquid such as still water, carbonated water, milk, coffee, tea, beer, etc.

In a second embodiment, the concentrated sugar-free flavored beverage according to the present invention can be used to flavor food preparations such as pastries, ice creams, sorbets, desserts, yogurts, etc.

In both of the above-mentioned embodiments, the concentrated sugar-free flavored beverage according to the invention is used in a ratio (concentrated flavored beverage without sugar to total volume of the diluted beverage) or (concentrated flavored beverage without sugar on total weight of the preparation) ranging from 0.01 to 1, advantageously from 0.05 to 1 and, particularly, from 0.1 to 1.

The present invention also relates to the process for preparing the concentrated sugar-free flavored beverage according to the invention. Indeed, currently marketed beverages are made by a cold mix of various ingredients with a classic stir. The ingredients used in the context of the concentrated sugar-free flavored drink according to the invention require a different preparation process with particular conditions.

Thus, the present invention relates to a method for preparing a sugar-free flavored concentrated beverage comprising a step of homogenizing the ingredients comprising at least one feed sweetener, at least one texturizer and at least one flavoring agent and, optionally, other additives or ingredients as previously defined with a high shear rate and a vacuum heat treatment step. The method which is the subject of the present invention may comprise a preliminary step during which the ingredients are fed and, advantageously, introduced into a premix zone. The introduction of the ingredients as defined above can be done in different ways: the ingredients are introduced one after the other, in the form of a mixture or via a sequential introduction of simple ingredients and / or mixtures of at least two ingredients. In addition, each of the previously defined ingredients can be introduced both in solid form and in liquid form. Advantageously, the material flow rate during the introduction of the ingredients as defined above is in solid form is between 10 and 150 kg / min, more particularly between 20 and 100 kg / min, especially between 40 and 70 kg / min. In addition, the material flow rate during the introduction of the ingredients as previously defined being in liquid form is between 0.5 and 15 l / s, more particularly between 1 and 10 l / s, especially between 2 and 6 l / s.

The ingredients after introduction into the premix zone are subjected to heat treatment under vacuum. This vacuum step deaerates the mixture and to avoid the presence of air in the latter.

The heat treatment is advantageously carried out at a temperature between 10 ° C and 100 ° C, more particularly between 15 ° C and 90 ° C and, especially between 20 ° C and 80 ° C. The heat treatment lasts from a few minutes to several hours, preferably from 5 minutes to 5 hours, and more particularly from 10 minutes to 1 hour.

Advantageously, the heat treatment is carried out thanks to the heating walls of the tank in which the mixture of the ingredients as defined above is after the dosing step and before the homogenization step. The vacuum advantageously corresponds to an absolute pressure preferably of between 30 and 50 mbar (3 and 5 kPa). In the context of the present invention, the term "high shear rate" shear between 10 to 50 m / s, more particularly between 20 to 30 m / s and preferably of the order of 25 m / s.

Advantageously in the context of the present invention, the step of homogenizing the ingredients by means of a high shear rate implements a toothed rotor / stator system.

In the process that is the subject of the present invention, the ingredients comprising at least one filler sweetener, at least one texturizer and at least one flavoring agent and, optionally, other ingredients or additives as defined above, are presented after dosing, treating thermal and homogenization in the form of an emulsion having a globular size of about one micron.

The system implemented as part of the process for preparing a sugar-free flavored beverage according to the invention comprises

a premixing zone; a homogenizer having a toothed rotor / stator system;

a conical shaped vessel having double-walled walls in which the ingredients are continuously agitated by means of a scraper / stirrer and undergo the heat treatment as previously defined, the previously supplied temperature values corresponding to the values programmed for the temperature; of the tank,

an antivortex system present at the level of the tank which makes it possible to facilitate homogenization,

a vacuum system allowing the heat treatment to be carried out under vacuum, a cleaning system,

an outlet outlet suitable for recovering the finished product, namely the concentrated flavored sugar-free beverage according to the invention.

Claims

1) Sugar-free concentrated flavored beverage having a glycemic index of less than 25 and an insulin index of less than 15, comprising at least one filler sweetener, at least one texturizer and at least one flavoring agent and having a viscosity of between 1 and 2000 centipoise at 20 ° C (0.001 to 2 Pa / s).

2) concentrated drink according to claim 1, characterized in that the charge sweetener is selected from polydextroses, dextrins and polyols such as sorbitol, maltitol, xylitol, transformed starches and mixtures thereof. 3) concentrated drink according to claim 1, characterized in that the transformed starch is a branched maltodextrin or a mixture of branched maltodextrins.

4) concentrated drink according to any one of claims 1 to 3, characterized in that the texturing agent is selected from thickeners, gelling agents and mixtures thereof.

5) concentrated drink according to any one of claims 1 to 4, characterized in that the texturing agent is selected from pectin, xanthan, carboxymethylcellulose, alginates, carrageenans and compounds of the guar gum or gum arabic type as well as their mixtures. 6) Concentrated drink according to any one of claims 1 to 5, characterized in that the flavoring agent is chosen from natural flavors, aromas identical to natural, artificial flavors, flavoring preparations, essential oils, juice, extracts and concentrates of plants, flowers and fruits and their mixtures. 7) concentrated drink according to any one of claims 1 to 6, characterized in that it comprises at least one intense sweetener.

8) concentrated drink according to any one of claims 1 to 7, characterized in that it comprises one or more additives selected from emulsifying agents, dyes, acidifiers, preservatives and mixtures thereof. 9) Beverage according to any one of claims 1 to 8, characterized in that it comprises: from 5 to 25% of charge sweeteners 4, more particularly from 6.5 to 20% and, more particularly, from 8 to at 15%, from 0.01 to 5% of texturizing agents, more particularly from 0.05 to 2% and, especially, from 0.1 to 1%, from 0.01 to 2%, more preferably from 0.05 to 1% and most preferably from 0.1 to 0.5% of intense sweeteners.

10) Concentrated drink according to one of claims 1 to 9, characterized in that it comprises: Charging sweetener 9 to 10%

Texturing agent 0.5 to 0.8%

Flavoring agent 0.1 to 0.5%

Intense sweetener 0.05 to 0.1%

Mono and di saccharides 0 to 0.5% Water

11) Diluted aromatized beverage characterized in that it comprises a concentrated beverage according to any one of claims 1 to 10 and water, the drink ratio concentrated on the total volume of the diluted beverage ranging from 0.01 to 1.

12) Use of a concentrated flavored beverage according to any one of the preceding claims for flavoring a foodstuff.

13) Process for the preparation of a diluted flavored beverage, characterized in that water is added to a concentrated beverage according to any one of claims 1 to 10, the beverage ratio concentrated on the total volume of the diluted beverage ranging from 0.01 to 1. 14) A method for preparing a concentrated beverage according to one of claims 1 to 10, said method comprising a step of homogenizing the ingredients constituting said concentrated beverage with a high shear rate and a vacuum heat treatment step.

15) Method according to claim 14, characterized in that the vacuum heat treatment is performed before and / or during the homogenization step.

16) Method according to one of claims 14 or 15, characterized in that the homogenization step implements a toothed rotor / stator system.

17) Process according to any one of claims 14 to 16, characterized in that the heat treatment is carried out at a temperature between 10 ° C and 100 ° C, more particularly between 15 ° C and 90 ° C and all particularly between 20 ° C and 80 ° C and lasts from a few minutes to several hours, preferably from 5 minutes to 5 hours and, more particularly, from 10 minutes to 1 hour.

18) Process according to any one of claims 14 to 17, characterized in that the vacuum corresponds to an absolute pressure preferably between 30 and 50 mbar (3 and 5 kPa).