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
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)
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.
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)
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 |
CN1143163C (en) | 1997-07-25 | 2004-03-24 | 精工爱普生株式会社 | Display and electronic device equipped with same |
ES2213917T3 (en) * | 1997-10-10 | 2004-09-01 | Unilever N.V. | PROCEDURE TO PREPARE A TOMATO-BASED PRODUCT WITH METHYLESTERASE PECTIN AND HYDROCOLOID ADDED. |
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 |
CN101227833B (en) * | 2005-07-22 | 2011-07-13 | 马尔斯公司 | Fruit snack |
JP6333510B2 (en) * | 2012-06-29 | 2018-05-30 | 株式会社明治 | Method for producing sauces containing cut fruits or vegetables |
ES2765698T3 (en) * | 2012-07-02 | 2020-06-10 | Unilever Nv | Concentrated food composition comprising a pectin gel |
CA2878116A1 (en) * | 2012-07-02 | 2014-01-09 | Unilever Plc | Concentrate food composition in the form of a 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)
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 |
-
1996
- 1996-09-16 ZA ZA967790A patent/ZA967790B/en unknown
- 1996-09-17 EP EP96930032A patent/EP0851736A1/en not_active Withdrawn
- 1996-09-17 JP JP9512330A patent/JPH11511330A/en active Pending
- 1996-09-17 AU AU69238/96A patent/AU710702B2/en not_active Ceased
- 1996-09-17 IL IL12342596A patent/IL123425A0/en unknown
- 1996-09-17 NZ NZ316894A patent/NZ316894A/xx unknown
- 1996-09-17 WO PCT/DK1996/000391 patent/WO1997010726A1/en not_active Application Discontinuation
- 1996-09-18 AR ARP960104400A patent/AR003616A1/en unknown
- 1996-09-20 IN IN1659MA1996 patent/IN183517B/en unknown
Also Published As
Publication number | Publication date |
---|---|
JPH11511330A (en) | 1999-10-05 |
ZA967790B (en) | 1997-05-27 |
IN183517B (en) | 2000-01-22 |
EP0851736A1 (en) | 1998-07-08 |
IL123425A0 (en) | 1998-09-24 |
NZ316894A (en) | 2000-01-28 |
AU6923896A (en) | 1997-04-09 |
AU710702B2 (en) | 1999-09-30 |
WO1997010726A1 (en) | 1997-03-27 |
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