Enzymatic Fermentation Process

The present invention relates to a process of preparing a liquid foodstuff, comprising treating at least one juice and/or one extract having a Brix of more than 10°, with carbohydrate oxidase and catalase at a temperature between −10° C. and +15° C. to obtain a substrate mixture, and dispersing oxyg...

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Bibliographische Detailangaben
Hauptverfasser:	DE WITH AXEL, SASS MATTHIAS, HEIDEBACH THOMAS
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to a process of preparing a liquid foodstuff, comprising treating at least one juice and/or one extract having a Brix of more than 10°, with carbohydrate oxidase and catalase at a temperature between −10° C. and +15° C. to obtain a substrate mixture, and dispersing oxygen or an oxygen-containing gas in the substrate mixture, without keeping the pH>3.5 before or during the treatment by addition of buffering substances or basic substances, to obtain a liquid foodstuff, wherein the final pH is lower than 3.5; and wherein the flow rate of the gas is adjusted according to the following equation: (0.001/x) to (0.02/x) L gas/L substrate mixture/min, with x being the content of oxygen by volume in the gas.