| abstract |
The present invention relates to a method for preparing a low calorie beverage or food and removing ethanol therefrom using plant-derived juice or liquid fermentation. The method first involves fermenting yeast to produce a fermented product containing ethanol, and subsequently removing at least a portion of the ethanol from the fermented product, thereby providing for the sugar in the plant-derived juice or liquid. Converting at least a portion, during which the reduced calorie beverage or food is produced while maintaining the fermentation product at a temperature below 55 ° C. The alcohol removal step is performed at less than 75 ° C., whereas conventional alcohol removal was near the boiling point, reducing the impact on flavor and nutritional properties. The present invention also relates to an apparatus for carrying out a method for producing a low calorie beverage or food, a calorie reducing juice and a fruit juice product produced using this method and apparatus. [Selection] Figure 1 |