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

A gelling agent and pectin technology, applied in biochemical equipment and methods, food preparation, food science, etc., can solve problems such as non-gelling properties

Inactive Publication Date: 2012-08-08
FUJI OIL CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The method involves extracting potato starch slurry (sediment) with hot water at weakly acidic pH 3.8-5.3 in the absence of chelating agents, and the resulting pectin has the function of a protein dispersion stabilizer, but it has no glue coagulation characteristics

Method used

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  • Process for production of pectin, and gelling agent and gelatinous food using the same
  • Process for production of pectin, and gelling agent and gelatinous food using the same
  • Process for production of pectin, and gelling agent and gelatinous food using the same

Examples

Experimental program
Comparison scheme
Effect test

preparation Embodiment A-E

[0043] Potato pectin (A) preparation example (without using chelating agent)

[0044] 95 parts of water were added to 5 parts of dry potato starch slurry (sediment), the mixture was adjusted to pH 4.5, and then heated and extracted at 120°C for 60 minutes. After the mixture was cooled, the insoluble matter was separated and removed by centrifugation (10,000×g, 30 minutes). Adjust the supernatant to pH 5.0, add an amylase solution (AMG300L: Novozymes) equal to 1% relative to the starch, degrade the starch at 60°C for 3 hours, and then heat in a boiling water bath for 10 minutes to inactivate the enzyme . Add ethanol to a final concentration of 50% to precipitate the pectin, wash the precipitate with 3 times the volume of 99% ethanol, and purify the pectin. Based on raw materials, the yield of potato pectin is 20%.

[0045] Potato pectin (B) preparation example (without using chelating agent, demethoxylation)

[0046] The supernatant obtained in the preparation similar to po...

preparation Embodiment K

[0082] (Preparative Examples K-N) Preparation of Potato Pectin at Different Extraction pH

[0083] Potato pectin (K) preparation example

[0084] In addition to using 53mM (final 50mM) disodium hydrogen phosphate aqueous solution, adjust the pH to 3.5 with hydrochloric acid, heat and extract at 100°C for 180 minutes, and then use 30% sodium hydroxide to neutralize to pH6. C) Preparation method Potato pectin (K) is obtained. Based on raw materials, the yield of potato pectin is 6%.

[0085] Potato pectin (L) preparation example

[0086] Potato pectin (L) was obtained by a method similar to potato pectin (C) except that 53mM (final 50mM) disodium hydrogen phosphate aqueous solution was used, adjusted to pH 5.0 with hydrochloric acid, and extracted at 100°C for 180 minutes. Based on raw materials, the yield of potato pectin is 10%.

[0087] Potato pectin (M) preparation example

[0088] Prepared similarly to potato pectin (C) except using 53 mM (final 50 mM) disodium hydroge...

preparation Embodiment O

[0097] (Preparative Examples O-S) Extraction with Chelating Agent and pH Buffer Combination

[0098] Potato pectin (O) preparation example

[0099] Potato pectin (O) was obtained by a method similar to that of potato pectin (D), except that it was extracted with 11 mM (final 10 mM) trisodium citrate. The pH at the end of the extraction was 5.2 and the yield of potato pectin was 17% based on raw material.

[0100] Potato pectin (P) preparation example

[0101] Potato pectin (P) was obtained by a method similar to that of potato pectin (D), except that it was extracted with 95 parts of an aqueous 11 mM (10 mM final) trisodium citrate solution containing 11 mM (10 mM final) sodium bicarbonate. The pH at the end of the extraction was 5.8 and the yield of potato pectin was 21% based on raw material.

[0102] Potato pectin (Q) preparation example

[0103] Potato pectin (Q) was obtained in a similar manner to potato pectin (D) except that it was extracted with 95 parts of 11 mM (...

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Abstract

The object is to extract a pectin having excellent gelling effect from a potato starch pulp with high efficiency, and to produce a gelatinous food by using the pectin as a gelling agent. A pectin can be extracted from a potato starch pulp with a chelating agent at a temperature of 90 to 125 DEG C inclusive under condition where the pH value given after the completion of the extraction is adjustedto 5.5 to 11 by adding a pH buffer. The pectin has superior gelling properties to that of a conventional LM-P.

Description

technical field [0001] The present invention relates to a process for the preparation of pectin; a gelling agent using said pectin and a gelatinous food using said pectin, and more particularly to a process for the preparation of pectin obtained from potato starch slurry (sediment) method; and a gelling agent having the obtained pectin as a main component; and gelatinous foods such as jam, jelly and the like utilizing its gelling action. Background technique [0002] For the preparation of gelatinous foods such as jams or jellies, high molecular weight gelling agents such as gelatin, agar, high methoxyl pectin (HM-pectin), low methoxyl pectin (LM-pectin), horn Carrageenan, guar gum, xanthan gum, gellan gum, sodium alginate, etc. [0003] Although carrageenan and sodium alginate are used as gelling agents for food and medicine because of their ability to form strong gels, the resulting gels are prone to water separation. Also because their raw material is natural seaweed, t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08B37/06A23L1/05A23L29/231A23L21/10A23L29/20
CPCA23V2002/00C08J2305/06C08B37/0003C08B37/0045C08L5/06A23L1/0524C12Y302/01001C08J3/075A23L29/231
Inventor 户边顺子中村彰宏高桥太郎
Owner FUJI OIL CO LTD