AR003616A1 - PROCESS FOR THE TREATMENT OF A GROUT OR HOMOGENIZED PECTINACEOUS, AN ENZYME MIXTURE FOR SUCH TREATMENT AND THE APPLICATION OF SUCH MIXTURE. - Google Patents

PROCESS FOR THE TREATMENT OF A GROUT OR HOMOGENIZED PECTINACEOUS, AN ENZYME MIXTURE FOR SUCH TREATMENT AND THE APPLICATION OF SUCH MIXTURE.

Info

Publication number
AR003616A1
AR003616A1 ARP960104400A AR10440096A AR003616A1 AR 003616 A1 AR003616 A1 AR 003616A1 AR P960104400 A ARP960104400 A AR P960104400A AR 10440096 A AR10440096 A AR 10440096A AR 003616 A1 AR003616 A1 AR 003616A1
Authority
AR
Argentina
Prior art keywords
treatment
enzymes
mixture
ions
sauce
Prior art date
Application number
ARP960104400A
Other languages
Spanish (es)
Original Assignee
Novo Nordisk As
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Novo Nordisk As filed Critical Novo Nordisk As
Publication of AR003616A1 publication Critical patent/AR003616A1/en

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01011—Pectinesterase (3.1.1.11)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/11—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products obtained by enzymatic digestion of fruit or vegetable compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A23L27/63—Ketchup
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01025—Beta-mannosidase (3.2.1.25), i.e. mannanase
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01032—Xylan endo-1,3-beta-xylosidase (3.2.1.32), i.e. endo-1-3-beta-xylanase
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01055—Alpha-N-arabinofuranosidase (3.2.1.55)

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Microbiology (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Seasonings (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Colloid Chemistry (AREA)
  • Physical Or Chemical Processes And Apparatus (AREA)

Abstract

Se revela un proceso para aumentar la viscosidad o fuerza de gel de ciertos productos alimenticios. Mediante este proceso una lechada u homogeneizadopectináceo está sujeto a: a) un tratamiento con una mezcla de enzimas que comprenden una o másentre las enzimas galactanasas, arabinanasas, (alfa-arabinofuranosidasas, ramnogalacturonano acetil esterasas (RGAE), endoglucanasas, mananasas, xilanasas y proteolíticas; b) un tratamiento con unapectinesterasa (PE), la cual es esencialmente libre de las enzimas depolimerizantes pécticas, seguido de c) un tratamiento inactivante de enzimas,dicho proceso es desarrollado en presencia de iones de metal divalente, especialmente Ca (Exponente 2+), encontrándose presentes de manera inherente,dichos iones en dicho homogeneizado o lechada, o agregando dichos iones en cualquier momento antes, durante o después de las etapas del proceso (a) a (c).El producto final puede ser una jalea, mermelada, gelatina, jugo, pasta, sopa, aderezo, salsa, condimento, ketchup, salsa, chutney, budín, mousse y similares.A process for increasing the viscosity or gel strength of certain food products is revealed. By means of this process, a slurry or homogenatepectinaceous is subject to: a) a treatment with a mixture of enzymes that comprise one or more of the enzymes galactanases, arabinanases, (alpha-arabinofuranosidases, ramnogalacturonan acetyl esterases (RGAE), endoglucanases, mannanases, xylanases and proteolytics ; b) a treatment with unapectinesterase (PE), which is essentially free of pectic depolymerizing enzymes, followed by c) an inactivating treatment of enzymes, said process is developed in the presence of divalent metal ions, especially Ca (Exponent 2+ ), these ions being inherently present in said homogenate or slurry, or adding said ions at any time before, during or after the process steps (a) to (c) .The final product may be a jelly, jam , gelatin, juice, pasta, soup, dressing, sauce, condiment, ketchup, sauce, chutney, pudding, mousse and the like.

ARP960104400A 1995-09-22 1996-09-18 PROCESS FOR THE TREATMENT OF A GROUT OR HOMOGENIZED PECTINACEOUS, AN ENZYME MIXTURE FOR SUCH TREATMENT AND THE APPLICATION OF SUCH MIXTURE. AR003616A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DK106195 1995-09-22

Publications (1)

Publication Number Publication Date
AR003616A1 true AR003616A1 (en) 1998-08-05

Family

ID=8100555

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP960104400A AR003616A1 (en) 1995-09-22 1996-09-18 PROCESS FOR THE TREATMENT OF A GROUT OR HOMOGENIZED PECTINACEOUS, AN ENZYME MIXTURE FOR SUCH TREATMENT AND THE APPLICATION OF SUCH MIXTURE.

Country Status (9)

Country Link
EP (1) EP0851736A1 (en)
JP (1) JPH11511330A (en)
AR (1) AR003616A1 (en)
AU (1) AU710702B2 (en)
IL (1) IL123425A0 (en)
IN (1) IN183517B (en)
NZ (1) NZ316894A (en)
WO (1) WO1997010726A1 (en)
ZA (1) ZA967790B (en)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0892610A1 (en) * 1996-04-12 1999-01-27 Unilever Plc Process for the preparation of a food product
WO1999005563A1 (en) 1997-07-25 1999-02-04 Seiko Epson Corporation Display and electronic apparatus employing the same
DE69821377T2 (en) * 1997-10-10 2004-06-24 Unilever N.V. METHOD FOR PRODUCING TOMATO-BASED FOOD PRODUCTS WITH PECTIN METHYLESTERASE AND ADDED HYDROCOLLOID
JP4105373B2 (en) * 2000-09-05 2008-06-25 株式会社ミツカングループ本社 Konjac and its manufacturing method
DE602006001932D1 (en) * 2005-07-22 2008-09-04 Mars Inc SNACK FRUIT
JP6333510B2 (en) * 2012-06-29 2018-05-30 株式会社明治 Method for producing sauces containing cut fruits or vegetables
WO2014005801A1 (en) * 2012-07-02 2014-01-09 Unilever N.V. Concentrate food composition in the form of a gel
WO2014005825A1 (en) * 2012-07-02 2014-01-09 Unilever N.V. Concentrate food composition comprising a pectin gel
GB201409047D0 (en) * 2014-05-21 2014-07-02 Cellucomp Ltd Cellulose microfibrils
JP2017153454A (en) * 2016-03-04 2017-09-07 公立大学法人大阪府立大学 Method for producing pectic polysaccharides
RU2623114C1 (en) * 2016-10-20 2017-06-22 Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") Method for manufacturing marmalade product

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5550045A (en) * 1992-05-15 1996-08-27 Unilever Patent Holdings, B.V. Cloning and expression of DNA encoding a ripening form of a polypeptide having rhamnogalcturonase activity
IL107791A (en) * 1992-11-30 1997-04-15 Gist Brocades Nv Use of pectinesterase in the treatment of fruit and vegetables

Also Published As

Publication number Publication date
ZA967790B (en) 1997-05-27
WO1997010726A1 (en) 1997-03-27
AU710702B2 (en) 1999-09-30
JPH11511330A (en) 1999-10-05
IN183517B (en) 2000-01-22
IL123425A0 (en) 1998-09-24
NZ316894A (en) 2000-01-28
AU6923896A (en) 1997-04-09
EP0851736A1 (en) 1998-07-08

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