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Process for production of pectin, and gelling agent and gel food using the pectin

A manufacturing method and a technology for gelling agents, applied in the field of manufacturing methods, can solve the problems of low yield, inability to be used as a manufacturing method, low gel performance and the like

Inactive Publication Date: 2008-04-30
FUJI OIL CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
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Problems solved by technology

Due to its low yield, not only cannot be used as a practical manufacturing method, but also because a large amount of phosphoric acid is used in the extraction, the resulting pectin has residual phosphoric acid and has low gel performance

Method used

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Embodiment

[0036] The following examples are given to further illustrate the present invention, but the present invention is not limited to these examples. In addition, the % in an example is based on weight, and the yield means the recovery rate as a dry matter weight.

[0037] Extraction of sweet potato pectin without chelating agents

[0038] Take 5 parts of dry sweet potato starch residue, add 95 parts of water, use hydrochloric acid or sodium hydroxide to adjust the pH value before extraction in the range of pH 1-12 at intervals of pH 1, heat at 70°C for 180 minutes, or use Heat at 120°C for 60 minutes for extraction. After cooling, the insoluble matter was separated and removed by centrifugation (10,000G×30). Add amylase solution (Nobozaim: ノボノルデイスク) at a rate of 1% to the starch in the clarified solution, decompose the starch at a temperature of 60°C for 3 hours, and heat in boiling hot water for 10 minutes to inactivate the enzyme. Pectin was precipitated by adding ethanol to ...

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Abstract

An object is to extract a pectin having an excellent gelling capability with good efficiency using sweet potato cake as a raw material. Another object is to provide a gel food prepared by using the pectin as a gelling agent. Sweet potato starch cake is heated at a temperature of 75°C or higher in the presence of a chelating agent while retaining the pH value within the neutral to weakly alkaline range, thereby yielding a pectin which is superior in gelling property to a conventional LM-pectin and can form a gel having good transparency.

Description

technical field [0001] The present invention relates to a method for producing pectin, a gelling agent using the pectin, and a gelled food using the pectin. In particular, it relates to a production method for extracting pectin from sweet potato residue, a gelling agent mainly composed of the obtained pectin, and gelatinous foods such as jam and jelly formed by its gelation. Background technique [0002] In the past, gelatin, agar, high methoxyl pectin (HM-pectin), low methoxyl pectin (LM-pectin), and carrageenan were used in the manufacture of jelly foods such as jams and jellies. , guar gum, xanthan gum, gellan gum, sodium alginate and other polymer gelling agents. [0003] Carrageenan and sodium alginate can form a strong gel, so it is used as a gel for food and medicine, but the gel is easy to leave water. And because its raw material is natural seaweed, the price is very expensive and the solution viscosity is very high. On the other hand, gellan gum is a polysacchar...

Claims

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Application Information

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IPC IPC(8): C08B37/06A23L1/05A23L21/10A23L29/20
CPCA23L1/0524A23V2002/00C08B37/0045A23L29/231
Inventor 户边顺子中村彰宏金森美知子吉田隆治前田裕一
Owner FUJI OIL CO LTD
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