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Agarobiose-contg. composition

A technology of agarobiose and composition, applied in the field of agarobiose-containing composition, to achieve the effects of improving quality and yield, reducing cost, and increasing substrate concentration

Inactive Publication Date: 2007-05-02
TAKARA HOLDINGS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditionally, no attempt has been made to use agarobiose or agarobiose-containing saccharides in foods, beverages or condiments

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0091] To prepare the agarobiose-containing composition, a commercially available agar (Ina agar S-7 type, Ina Shokuhin Kogyo) was dissolved in deionized water at a concentration of 10% (w / v). Then add the activated form (H + ) strong cation exchange resin (Diaion SK-104, Mitsubishi Chemical). Hydrolysis was carried out at 90°C for 3 hours. After the reaction, the mixture was cooled to normal temperature and subjected to solid-liquid separation (removal of the resin from the solution). The resulting solution was treated with activated carbon at a concentration of 2% (w / v) to remove colored substances and the like and filtered with a filter having a pore size of 1 μm. After adjusting the pH with 1N NaOH, the filtrate was lyophilized according to a conventional method to prepare agarobiose-containing compositional form of Agabiose.

[0092] The Agabiose contains 2.3% water, 9.8% galactose, 44.1% agarobiose, and 43.4% agarooligosaccharides including agarotetraose and agarohexa...

Embodiment 2

[0094] Dissolve S-7 type Ina agar in deionized water at a concentration of 10% (w / v). Add the activated form (H + ) strong cation exchange resin. Hydrolysis is carried out at 90°C for about 1.5 hours. After the reaction, the mixture was cooled to normal temperature and subjected to solid-liquid separation. The resulting solution was treated as described in Example 1 to prepare agarobiose-containing compositional form of Agaoligo.

[0095] The Agaoligo contains 2.3% water, 9.5% galactose, 16.2% agarobiose, and 70.3% agarooligosaccharides including agarotetraose and agarohexaose (pH 5.1).

Embodiment 3

[0097] Dissolve S-7 type Ina agar in deionized water at a concentration of 10% (w / v). To this was added citric acid at a concentration of 1% (w / v). Hydrolysis was carried out at 95°C for 3 hours. After the reaction, the mixture was cooled to normal temperature. The resulting solution was treated with activated carbon at a concentration of 2% (w / v) to remove colored matter and filtered to prepare a citric acid degradation product as an agarobiose-containing composition.

[0098] The citric acid degradation product contains 10% solids, 1% (w / v) citric acid, 3.1 g / L galactose, 14.8 g / L agarobiose, and 80 g of agarose oligosaccharides including agarotetraose and agarohexaose / L (pH 2.6).

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PUM

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Abstract

A material containing agarobiose; a method for preparing the material; and a food, a drink or a seasoning using the material, which is tasty and has the effect of alleviating a stimulant taste and of enhancing the depth of sweetness.

Description

technical field [0001] The present invention relates to a saccharide composition derived from seaweed used as an active ingredient of a pharmaceutical composition or a functional food or drink, a method for preparing the composition, and a composition containing the composition with reduced pungent taste and enhanced sweetness. Foods, beverages or condiments that have a significant effect on flavor amplitude (amplitude). The invention also relates to beverages with a new taste and additives for the production of food or beverages with improved taste. technical background [0002] Agarobiose and agarobiose-containing sugars are obtained by hydrolyzing agarose, agarose, etc., which are polysaccharides contained in seaweed or red algae. Conventionally, no attempt has been made to use agarobiose or agarobiose-containing saccharides for foods, beverages or seasonings. [0003] purpose of invention [0004] The main object of the present invention is to provide the raw material...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/337A23L1/0532A23L1/221A23L2/52A23L17/60A21D2/18A23C20/02A23F3/16A23F3/40A23G1/00A23G1/40A23G1/48A23G3/00A23G3/34A23G3/42A23G3/48A23L1/09A23L2/60A23L5/30A23L7/109A23L13/40A23L13/60A23L17/00A23L21/15A23L23/00A23L27/10A23L27/30A23L29/20A23L29/256C12G3/06
CPCA23F3/163A23L1/2363A23L1/068C12G3/06A23L2/60A23G1/48A23G3/48A23L1/3255A23L1/09A23L1/337A23G3/42A23F3/405A23G1/40A23L1/39A23L1/31409A23V2002/00A23G2200/06A23L1/3175A23G3/346A23L1/0532A23C20/025A23L1/31445A21D2/18A23L2/52A23L1/16Y02P20/582A23L29/256A23L21/15A23L29/30A23L7/109A23L27/33A23L13/42A23L13/428A23L13/65A23L17/70A23L17/60A23L23/00A23L7/00A23L5/00A23L21/00A23L11/45A23V2250/2124A23V2250/704A23V2250/708A23V2250/032A23V2250/0638A23V2250/0626A23V2250/606
Inventor 榎龙嗣佐川裕章酒井武大屋敷春夫榊原仁嗣落合一赖加藤郁之进
Owner TAKARA HOLDINGS
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