AR003616A1 - Proceso para el tratamiento de una lechada u homogeneizado pectinaceo, una mezcla de enzimas para dicho tratamiento y la aplicacion de dicha mezcla. - Google Patents
Proceso para el tratamiento de una lechada u homogeneizado pectinaceo, una mezcla de enzimas para dicho tratamiento y la aplicacion de dicha mezcla.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.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DK106195 | 1995-09-22 |
Publications (1)
Publication Number | Publication Date |
---|---|
AR003616A1 true AR003616A1 (es) | 1998-08-05 |
Family
ID=8100555
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ARP960104400A AR003616A1 (es) | 1995-09-22 | 1996-09-18 | Proceso para el tratamiento de una lechada u homogeneizado pectinaceo, una mezcla de enzimas para dicho tratamiento y la aplicacion de dicha mezcla. |
Country Status (9)
Country | Link |
---|---|
EP (1) | EP0851736A1 (es) |
JP (1) | JPH11511330A (es) |
AR (1) | AR003616A1 (es) |
AU (1) | AU710702B2 (es) |
IL (1) | IL123425A0 (es) |
IN (1) | IN183517B (es) |
NZ (1) | NZ316894A (es) |
WO (1) | WO1997010726A1 (es) |
ZA (1) | ZA967790B (es) |
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 |
WO1999005563A1 (fr) | 1997-07-25 | 1999-02-04 | Seiko Epson Corporation | Afficheur et dispositif electronique comportant un tel afficheur |
ES2213917T3 (es) * | 1997-10-10 | 2004-09-01 | Unilever N.V. | Procedimiento para preparar un producto a base de tomate con pectina metilesterasa e hidrocoloide añadido. |
JP4105373B2 (ja) * | 2000-09-05 | 2008-06-25 | 株式会社ミツカングループ本社 | こんにゃく及びその製造方法 |
ES2312136T3 (es) * | 2005-07-22 | 2009-02-16 | Mars, Incorporated | Barra de fruta. |
JP6333510B2 (ja) * | 2012-06-29 | 2018-05-30 | 株式会社明治 | カット果実または野菜を含むソースの製造方法 |
WO2014005801A1 (en) * | 2012-07-02 | 2014-01-09 | Unilever N.V. | Concentrate food composition in the form of a gel |
BR112014031508A2 (pt) * | 2012-07-02 | 2017-06-27 | Unilever Nv | composição alimentícia concentrada, processo e uso de composição |
GB201409047D0 (en) * | 2014-05-21 | 2014-07-02 | Cellucomp Ltd | Cellulose microfibrils |
JP2017153454A (ja) * | 2016-03-04 | 2017-09-07 | 公立大学法人大阪府立大学 | ペクチン性多糖類の製造方法 |
RU2623114C1 (ru) * | 2016-10-20 | 2017-06-22 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") | Способ производства мармеладного изделия |
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/xx unknown
- 1996-09-17 IL IL12342596A patent/IL123425A0/xx unknown
- 1996-09-17 NZ NZ316894A patent/NZ316894A/xx unknown
- 1996-09-17 AU AU69238/96A patent/AU710702B2/en not_active Ceased
- 1996-09-17 JP JP9512330A patent/JPH11511330A/ja active Pending
- 1996-09-17 EP EP96930032A patent/EP0851736A1/en not_active Withdrawn
- 1996-09-17 WO PCT/DK1996/000391 patent/WO1997010726A1/en not_active Application Discontinuation
- 1996-09-18 AR ARP960104400A patent/AR003616A1/es unknown
- 1996-09-20 IN IN1659MA1996 patent/IN183517B/en unknown
Also Published As
Publication number | Publication date |
---|---|
EP0851736A1 (en) | 1998-07-08 |
IL123425A0 (en) | 1998-09-24 |
IN183517B (es) | 2000-01-22 |
AU710702B2 (en) | 1999-09-30 |
ZA967790B (en) | 1997-05-27 |
NZ316894A (es) | 2000-01-28 |
JPH11511330A (ja) | 1999-10-05 |
AU6923896A (en) | 1997-04-09 |
WO1997010726A1 (en) | 1997-03-27 |
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