JPS59124902A - Efficient production of pectin from vegetable material - Google Patents

Efficient production of pectin from vegetable material

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Publication number
JPS59124902A
JPS59124902A JP14283A JP14283A JPS59124902A JP S59124902 A JPS59124902 A JP S59124902A JP 14283 A JP14283 A JP 14283A JP 14283 A JP14283 A JP 14283A JP S59124902 A JPS59124902 A JP S59124902A
Authority
JP
Japan
Prior art keywords
pectin
quaternary ammonium
added
extraction
solution
Prior art date
Legal status (The legal status 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 status listed.)
Granted
Application number
JP14283A
Other languages
Japanese (ja)
Other versions
JPS639521B2 (en
Inventor
Hikaru Konishi
小西 「ひかる」
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to JP14283A priority Critical patent/JPS59124902A/en
Publication of JPS59124902A publication Critical patent/JPS59124902A/en
Publication of JPS639521B2 publication Critical patent/JPS639521B2/ja
Granted legal-status Critical Current

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  • Polysaccharides And Polysaccharide Derivatives (AREA)

Abstract

PURPOSE:To heighten the extraction yield of pectin from a vegetable material, by swelling the tissue of the vegetable by adding a quaternary ammonium salt or a quaternary ammonium base in the destructive extraction of pectin from the vegetable material. CONSTITUTION:In the production of pectin by adding an aqueous solution of an acid or/and an inorganic salt to a pectin-containing vegetable material and heating the mixture; a quaternary ammonium salt or/and a quaternary ammonium base serving as cationic surfactants are added to the solution. The pectin-containing vegetable materials used include mandarin oranges, oranges, lemons, grapes, pineapples, and sugar beets. The quaternary ammonium salt or quaternary ammonium base can easily be separated because of their high water-solubility and easy solubility in an alcohol, and they can be used in foods without any problem of safety.

Description

【発明の詳細な説明】 チンの効率的製造法に関するもので、更に詳しくは植物
性原和からのべクチンの分解抽出に際し、第4級アンモ
ニウム塩又は/及び第4級アンモニウム塩基を添加する
ことにより、植物体組織を膨潤させ、ペクーチンの抽出
液への溶出を促進し、抽出率を顕著に向上させる製造法
に係る。
[Detailed Description of the Invention] This relates to an efficient method for producing chin, and more specifically, the method includes adding a quaternary ammonium salt or/and a quaternary ammonium base during the decomposition and extraction of vectin from a vegetable raw material. The present invention relates to a production method in which plant tissues are swollen, the elution of pectin into an extract is promoted, and the extraction rate is significantly improved.

ペクチンは植物体内において、細胞間の充填に役立ち、
それにより植物組織の保持を行なう、細胞膜中に存在す
る物質として重要な役割を演するもので、果夫、葉、茎
、根、根茎、塊茎なと植物を#I′+成する各部分に広
く分布するものである。
Pectin helps fill the spaces between cells in the plant body.
It plays an important role as a substance present in cell membranes that maintains plant tissue, and is responsible for the growth of fruits, leaves, stems, roots, rhizomes, tubers, and other parts that make up plants. It is widely distributed.

そしてペクチンは食品に添加され、ゼリー、ジャム、マ
ーマレードなどを製造する際のゲル化剤として、またア
イスクリーム、ンヤーベソト、ミルク製品などの形状保
持安定剤、ソフト飲料の性状安定剤、パンの保水剤、老
化防止剤、食品の透明可食性コーティング剤のほか血清
コレステロール値を低下さぜる食品として、また低力0
1J−食品として医学的にも最近注目を浴びている。
Pectin is added to foods as a gelling agent in the production of jelly, jam, marmalade, etc., as a shape-retention stabilizer in ice cream, nyabe soto, milk products, etc., as a property stabilizer in soft drinks, and as a water-retaining agent in bread. In addition to being used as an anti-aging agent and a transparent edible coating for foods, it can also be used as a food that lowers serum cholesterol levels.
1J-It has recently attracted attention medically as a food.

さて、従来のペクチンの製造法としては一般に次のよう
な方法が行われている。1ffll−1ち、(イ)果汁
の搾り粕なとの植物原料を細砕し、加温して酵素類を破
壊し、ペクチンの分角イを防いだ後、水洗後酸で分解し
、ペクチン質を水可溶性物とし、とのペクチン抽出液を
濾過助剤、活性炭などを用いて濾過し、不溶性の分解残
渣をカニi去、精製し、中和後濃縮する。(ロ)次いで
この精製、濃縮液にアルコールを加え、ペクチンを析出
、沈降さぜる。(ハ)この析出物をP取し、先ず含水ア
ルコールで、次いで高純度アルコールで洗浄し、乾燥し
てペクチンを得るのが通常工業的に実施ぐれている手法
である。
Now, as a conventional method for producing pectin, the following method is generally performed. 1ffll-1 (a) Plant materials such as fruit juice lees are crushed, heated to destroy enzymes and prevent pectin from splitting, washed with water and decomposed with acid to produce pectin. The pectin extract is filtered using a filter aid, activated carbon, etc., and the insoluble decomposition residue is removed and purified, neutralized, and concentrated. (b) Alcohol is then added to this purified and concentrated solution to precipitate and precipitate pectin. (c) It is a generally well-practiced industrial method to remove P from this precipitate, wash it first with hydrous alcohol, then with high-purity alcohol, and dry it to obtain pectin.

発明者はこの一般的製法の改善を考え、各工程を吟味し
た結果、先ず前記(イ)の工程における植物厚相からの
抽出に着目した。即ち、一般的製法で果汁の搾り粕なと
の植物厚相からのペクチンの抽出が果して充分になされ
ているかを検討した。ペクチ/の分子量は約1万乃至4
0万という高分子物質であることから複雑な植物組織か
らの分解抽出はかなり困難であろうことが推測される。
The inventor thought about improving this general production method and after carefully examining each step, first focused on the extraction from the plant thick phase in step (a). That is, we investigated whether pectin can be extracted sufficiently from plant thicken, such as fruit juice lees, using common manufacturing methods. The molecular weight of pecti/ is approximately 10,000 to 4
Since it is a high-molecular substance with a molecular weight of 1,000,000, it is assumed that it would be quite difficult to decompose and extract it from complex plant tissues.

そこで植物性細胞組織への分解抽出液の浸透を容易なら
しめると共に植物組織の細胞間並ひに細胞自体の膨潤を
起こしてその分散、破壊を助け、これらの両件用に基い
て植物内に含有されるペクチンを極力抽出することを容
易にするという狙いで第4級アンモニウム塩又は第4級
アンモニウム塩基を添加することを種々検討した結果、
それらの少量の添加ゝによってペクチンの抽出率が著し
く向上することを見出し、本発明に到達したものである
Therefore, it facilitates the penetration of the decomposed extract into the plant cell tissue, causes swelling between the cells of the plant tissue as well as the cells themselves, and aids in their dispersion and destruction. As a result of various studies on adding quaternary ammonium salts or quaternary ammonium bases with the aim of making it as easy as possible to extract the pectin contained,
It was discovered that the extraction rate of pectin was significantly improved by adding a small amount of these substances, and the present invention was achieved based on this discovery.

なお、この第4級アンモニウム塩又は第4級アンモニウ
ム塩基は水溶性が甚だ大であり、またアノLコール類に
も易溶性であることがら容易に除去できるものであり、
それらの使用は食品安全性の面において何ら懸念を要し
ないものである。
In addition, this quaternary ammonium salt or quaternary ammonium base has extremely high water solubility and is also easily soluble in Ano L alcohols, so it can be easily removed.
Their use does not pose any food safety concerns.

本発明に係る植物性ペクチノ含イー〕原別としてはミカ
ン和のミカン、夏ミカン、オレンジ、グレープフルーツ
、レモン、ザポンl ト、ハラ1.、Fのイチゴ、ウメ
、ナ/、リンフ、モモ、アンスなど、ブドウ=T’A、
 ?ブドウなど、パイナツプル科ツバ・イブーノブルな
ど、フ′カザ不Iの−りl・ウダイコンなどの果実、葉
、茎、根、+9.茎、塊″K ’4:r″しくはこハら
の搾l」粕が広く利用ijj能である1、羽にその搾汁
粕は各累計メーカー或いは製糖−E場などにおい−C廃
物としてその処理に非′阜な努ツバ(1)[究がなさ杆
でいるにも拘らず、現在では肥料、家畜飼料の増量剤な
どに一部が利用されているに過きす、大半が廃棄されて
いるのが実情である1、 従ってこれらを伺加価値の比較的高いペクチン厚相とし
て活用することは資源再利用の面から重要な価値がある
[Eye containing vegetable pectino according to the present invention] The raw materials include Japanese mandarin oranges, summer mandarin oranges, oranges, grapefruits, lemons, zaponto, hala 1. , F's strawberry, plum, na/, lymph, peach, anse, etc., grape = T'A,
? Fruits, leaves, stems, roots, such as grapes, pineapple family, ibunoble, etc., daikon radish, etc. +9. Stalks, lumps "K'4:r" or Kohara's lees can be widely used. (1) [Despite the lack of research, some of it is currently used as fertilizer and filler for livestock feed, but most of it is discarded. The reality is that many pectins have a relatively high added value. Therefore, it is of great value from the perspective of resource reuse to utilize them as thick pectin with relatively high added value.

以上から明らかなように本発明の目的は経済的かつ効率
的に純良なペクチンを製造する新規な方法を提供するこ
とにある。。
As is clear from the above, an object of the present invention is to provide a new method for producing pure pectin economically and efficiently. .

以下に本発明の構成並ひに効果について詳述する。The structure and effects of the present invention will be explained in detail below.

本発明に使用する植物性ペクチン含有原料として植物の
ペクチンを含有する部分はいずれも使用1]」能である
が、剥皮、チップ化、蒸解などの強烈な処理を心太とす
る軟木、硬木に類する木質部分6J二それら強烈な処理
条件下ではペクチンか分)質するおそれかあって祭り適
当でなく、樹脂とかりゲニンなどの少ない前述したよう
な植物の果実(果皮、果肉を含む)、葉、茎、根、根茎
、塊茎若しくはこれらの搾汁粕が原料として好ましく、
特に搾汁粕はペクチン製造原料として甚だ適当したもの
である。
As the vegetable pectin-containing raw material used in the present invention, any pectin-containing parts of plants can be used. Woody parts (6J2) Under intense processing conditions, they are not suitable for festivals as they may deteriorate due to pectin content, and fruits (including pericarp and pulp), leaves, Stems, roots, rhizomes, tubers, or their juice lees are preferred as raw materials,
In particular, the juice lees is extremely suitable as a raw material for producing pectin.

一般に植物性原料からその成分を抽出する際には水、有
機溶剤或いはこれらの混合溶剤、酸、アルカリ、酸化剤
などが使用され、目的とする成分の物理的性質、化学的
性質、即ち、溶解性、面J薬品性、分解性、酬熱性など
が考慮されたうえで嫡出な分解抽出条件が選定されるの
か常で4あるが、本発明においては抽出対象物である植
物組織中の細胞間、細胞自体を第4級アンモニウム塩又
はその塩基という界面活性剤の作用を介して細胞間への
分解液の浸透、細胞相互の解離、細胞内への分解液の浸
透などの促進を図って細胞の膨潤、破壊を極限にまで誘
導し、以って分解液による抽出作用を著しく促進してペ
クチンの抽出を効率的にまだ容易に達成し得るようにし
だものである。
In general, water, organic solvents or mixed solvents, acids, alkalis, oxidizing agents, etc. are used to extract components from plant raw materials. Although proper decomposition and extraction conditions are always selected after taking into consideration factors such as chemical properties, chemical properties, degradability, heat exchange properties, etc., in the present invention, the intercellular , cells themselves are treated with the action of a surfactant called a quaternary ammonium salt or its base to promote penetration of the decomposition solution between cells, mutual dissociation of cells, and penetration of the decomposition solution into the cells. This method induces the swelling and destruction of pectin to the utmost limit, thereby significantly promoting the extraction action of the decomposition solution, thereby making it possible to efficiently and easily extract pectin.

ここでいう第4級アンモニウム塩又は第4級アンモニウ
ム塩基というのは界面活性剤の中のカチオーン界面活性
剤に属し、以下に例示するようなものであるがこれらは
すべて本発明に適用可能のものである。なおこれらの第
4級アンモニウム塩はアルカリの添加によって、 のどとく塩基に移行するものであるから以下の例示では
塩の形のものを示すが塩基についても同様である。
The quaternary ammonium salts or quaternary ammonium bases mentioned here belong to cationic surfactants among surfactants, and are exemplified below, all of which are applicable to the present invention. It is. These quaternary ammonium salts are converted into bases by the addition of an alkali, so the following examples show those in the form of salts, but the same applies to bases.

アルキル(C数は8〜18)・l・リメチルアンモニワ
ムブロマイド、 アルキル(CDは8〜18)・l・ジ
ノチル・アンモニウムクロライド、 アルキル(C数は
8〜18)・トリメチル・アンモニウムアイオダイド、
 アルキル(C数ハ8〜18)・ジノチル アンモニウ
ムブロマイド、 アルキル(C数は8〜18)・ジメチ
ル・アンモニウムクロライド、 アルキル(C数は8.
〜18)−ジメチル・アンモニウムアイオダイド、 メ
チル・ジエチル・オレイルアミドエチル・アンモニウム
クロライド、トリメチル・ドデ/ルチオメチル・アンモ
ニウムクロライド、 メチル・ジエチル・オクチルチオ
エチル・アンモニウムクロライド、 メチル・ジエチル
・オクチルチオエチル・アンモニウムアイオダイド、 
 トリメチル・ドデ/ルメチルアミノエ゛、チル・アン
モニウムプロマイl−、アルキル(C数8〜18)・ジ
ノチル・ベンジル・アンモニウムクロライド、  トリ
メチル・ベンジル°アンモニウムクロシイト、 アルキ
ル(Cp 8〜18)・ピ1月・ジニウムクロライド、
 アルキル(C数8〜18)  ・ピリ/ニウムブロマ
イド、 2−ドデシル°イソキノリニウムブロマイド、
 アルキル(Ci8〜18)・1−ヒコリニウムブロマ
イド、 アルキル(cis〜ls’)、 γ−ピコリニ
ウムクロライドまた、これら第4級アンモニウム塩又は
第4級アンモニウム塩基の添加量については分解抽出条
件、即ち、無機塩類、酸、pH、抽出温度、抽出時間並
びに植物性原料の種類によって左右されるが、植物性原
料の0.0011〜10重量係、特に0.01〜5重量
係が望捷しい。lO重量係以上の添加では抽出液が著し
く着色し、寸だ得られたペクチンの着色も甚だしくで好
ましくない。
Alkyl (C number is 8-18) / l-limethyl ammonium bromide, Alkyl (CD is 8-18) / l- dinotyl ammonium chloride, Alkyl (C number is 8-18) / trimethyl ammonium iodide,
Alkyl (C number is 8 to 18) dinotyl ammonium bromide, Alkyl (C number is 8 to 18) dimethyl ammonium chloride, Alkyl (C number is 8 to 18).
~18)-Dimethyl ammonium iodide, methyl diethyl oleylamide ethyl ammonium chloride, trimethyl dode/ruthiomethyl ammonium chloride, methyl diethyl octylthioethyl ammonium chloride, methyl diethyl octylthioethyl ammonium iodide,
Trimethyl dode/ylmethylaminoene, thyl ammonium promyelium-, alkyl (Cp 8-18) dinotyl benzyl ammonium chloride, trimethyl benzyl ammonium crocite, alkyl (Cp 8-18) pyl-1 Moon/zinium chloride,
Alkyl (C number 8-18) ・Pyri/nium bromide, 2-dodecyl °isoquinolinium bromide,
Alkyl (Ci8-18)・1-hycolinium bromide, alkyl (cis-ls'), γ-picolinium chloride Also, regarding the amount of these quaternary ammonium salts or quaternary ammonium bases, the decomposition extraction conditions, That is, it depends on the inorganic salts, acid, pH, extraction temperature, extraction time, and type of vegetable raw material, but preferably 0.0011 to 10 weight ratio of the vegetable raw material, especially 0.01 to 5 weight ratio. . Addition of more than 10% by weight causes the extract to be markedly colored, and the resulting pectin to be considerably colored, which is not preferable.

添加する無機塩としては食塩、重合燐酸塩、燐酸塩、ア
ンモニウム塩などが使用され、これらは不溶性ペクチン
を可溶性化するために使用する。酸としては有機酸、無
機酸を使用するが、通常鉱酸類、例えば硫酸、塩酸を使
用し、有機酸としては酢酸、蓚酸などが使用される。
As the inorganic salt to be added, common salt, polymerized phosphate, phosphate, ammonium salt, etc. are used, and these are used to solubilize insoluble pectin. Organic acids and inorganic acids are used as acids, and mineral acids such as sulfuric acid and hydrochloric acid are usually used, and acetic acid, oxalic acid, etc. are used as organic acids.

植物性JQ旧を分解し、ペクチンを抽出するときの第4
級アンモニウム塩又は/及び第4級アンモニウム塩基の
添加された水溶液のpHば1〜6が好1しく、2〜3が
更に好適である。寸だ、分解抽出時間は通常30分乃至
2時間であ、る。抽出温度は室温乃至10’O’Cで、
好ましくは40〜900.Cである。
The fourth step when decomposing vegetable JQ old and extracting pectin.
The pH of the aqueous solution to which the quaternary ammonium salt and/or quaternary ammonium base is added is preferably 1 to 6, more preferably 2 to 3. The decomposition and extraction time is usually 30 minutes to 2 hours. The extraction temperature is room temperature to 10'O'C.
Preferably 40-900. It is C.

これらの条件下の操作によって植物性ペクチン含有原利
は無定形の固形物となり、ペクチンは分解抽出液中に溶
出する。なお、分解抽出に際して抽出効率を良くするた
めに攪拌したり、原料を可及的に細分しておくことが重
要なのはいう−までもない。そしてカチオン界ばt1活
性剤に属する第4級アンモニウム塩又は第4級アンモニ
ウム塩基を添加することによって抽出対象の植物性原料
の組織中に存在し、細胞間に存在するペクチンに対して
その界面活性作用によって細胞の内外への分解抽出液の
浸透を促進すると共に、細胞自体に対してもその膨潤を
惹起させ、細胞破壊を積極的に遂行することにより、従
来の分解抽出の場合に比して顕著に優れた分解抽出効果
を−示すものであってそれは以下の実施例、比較例から
も明らかに認められる。即ち、分解抽出r液中のペクチ
ン含有量は著しく増加し、抽出液量自体も・・増加して
第4級アンモニウム塩又は第4級アンモニウム塩基の優
れた添加効果を確認することができる。なお濾過に際し
ても第4級アンモニウム塩又は塩基の添加によって抽出
残渣の状態が著しく変化し、無添加の場合は濾過がかな
り困難となるのに比してθ1過容易となる副次的効果も
見出され、これは工業化に際して濾過機、濾過剤の選定
上大きな利点となることが明確である。そして要するに
抽出効果の向上により資源の有効利用面からも大きなプ
ラスとなることはいうまでもない。なお、実施例にも示
すように、これら第4級アンモニウム塩又は塩基は得ら
れだペクチン製品中には存在しないことが認められ、精
製過程においてffi j’+′Lにかつ完全に除去さ
れ得るものである。
By operating under these conditions, the vegetable pectin-containing raw material becomes an amorphous solid, and the pectin is eluted into the decomposition extract. It goes without saying that it is important to stir and to divide the raw material as finely as possible in order to improve the extraction efficiency during decomposition and extraction. By adding a quaternary ammonium salt or a quaternary ammonium base belonging to the cationic world T1 activator, the surface activity of the pectin present in the tissue of the plant material to be extracted and present between the cells is increased. This action not only promotes the permeation of the decomposition extract into and out of the cells, but also causes the cells themselves to swell and actively destroys the cells, compared to conventional decomposition and extraction methods. It shows a remarkable decomposition and extraction effect, which is clearly recognized from the following Examples and Comparative Examples. That is, the pectin content in the decomposition extract r solution increases significantly, and the amount of the extract itself also increases, confirming the excellent addition effect of the quaternary ammonium salt or quaternary ammonium base. Furthermore, during filtration, the state of the extracted residue changes significantly with the addition of quaternary ammonium salts or bases, and a side effect of making θ1 filtration easier was also observed, compared to the case where no addition was made, which made filtration quite difficult. It is clear that this will be a great advantage in selecting filters and filter agents during industrialization. In short, it goes without saying that improved extraction efficiency will have a big positive impact on the effective use of resources. Furthermore, as shown in the Examples, these quaternary ammonium salts or bases are not present in the obtained pectin product, and can be completely removed in the purification process. It is something.

なお寸だ、第4級アンモニウム塩基は分解抽出液中にお
いて共存する酸又は/及び無機塩の作用を受けて直ちに
第4級アンモニウム塩に変化するものであるからその作
用効果は第4級アンモニウム塩のそれと全く同視して差
支えない。
In fact, the quaternary ammonium base immediately changes to a quaternary ammonium salt under the action of the acid and/or inorganic salt coexisting in the decomposition extract, so its action and effect are similar to that of a quaternary ammonium salt. There is no problem in equating it with that of .

以下に実施例及び比較例を示′して説明するが本発明の
技術的範囲がこれらに限定されるものでないことは勿論
である。
Examples and comparative examples will be shown and explained below, but it goes without saying that the technical scope of the present invention is not limited thereto.

実施例1 リンゴの果汁搾り粕の水洗物5009に水1゜54を加
え、ベンジルトリメ・チルアンモニウムクロライド(牛
丼化学薬品(株)製保証試薬)19’(原料に対して0
.冬重量係)を添加し、加温、攪拌し、液温か80″C
になった時点で稀硫酸を加えてpHを3とした後、同温
度で1時間加熱攪拌して分解抽出を行った。次いで濾過
を行ったが比較例に比して濾過が円滑に行われた。更に
このp液を遠心分離機を使用し、毎分11.000回転
の条件で遠心分離を行い、微細な浮遊分、残渣を除去し
た後、稀炭酸ソーダ水溶液を加えてpHを6に調整し、
精製σ」液を得だ。この精製p液の収量は1.4007
で。あった。1.たこの液中のペクチン含有量はガラク
チュロン酸として4.85’Oγ/ゴであった。
Example 1 1°54 of water was added to the rinsed apple juice lees 5009, and benzyl trime tylammonium chloride (guaranteed reagent manufactured by Gyudon Chemical Co., Ltd.) 19' (0 relative to the raw material) was added.
.. Add winter weight), heat, stir, and bring the liquid temperature to 80″C.
After the pH was adjusted to 3 by adding dilute sulfuric acid, the mixture was heated and stirred at the same temperature for 1 hour to perform decomposition and extraction. Next, filtration was performed, and the filtration was performed more smoothly than in the comparative example. Furthermore, this p liquid was centrifuged using a centrifuge at 11,000 revolutions per minute to remove fine suspended matter and residue, and then a dilute aqueous sodium carbonate solution was added to adjust the pH to 6. ,
A purified σ” liquid was obtained. The yield of this purified p liquid is 1.4007
in. there were. 1. The pectin content in the octopus liquid was 4.85'Oγ/g as galacturonic acid.

なおとのペクチンの定量法は果樹試験所報告、シリース
B1N0.5 (19,69) 1.63〜6.5頁記
載の伊藤、多口両氏の報文に準拠した。因みにγは10
  gである。
Naoto's method for quantifying pectin was based on the report by Messrs. Ito and Takuchi described in the Fruit Tree Research Institute Report, Series B1N0.5 (19, 69), pages 1.63 to 6.5. By the way, γ is 10
It is g.

な−お前述のごとく、濾過については第一次濾過で濾過
助剤を用いて粗い不純物を除き、次に第2次濾過で微細
な不溶物を除去するのが操作上好捷しく、また精製した
透明乃至半透明のろ液は品質の安定のためにアルカリ金
属水酸化物、例えば苛性ソーダ、苛性カリなど、或いは
炭酸アルカリ金属塩、例えば炭酸ソーダ、重炭酸ソーダ
などで中和するが、この場合、ペクチンの品質安定の面
からいえばpHを5〜6程度に止めるのが適当である。
As mentioned above, for filtration, it is operationally convenient to use a filter aid to remove coarse impurities in the first filtration, and then remove fine insoluble materials in the second filtration. The transparent to translucent filtrate is neutralized with an alkali metal hydroxide, such as caustic soda or caustic potash, or an alkali metal carbonate, such as soda carbonate or bicarbonate, to stabilize its quality. From the standpoint of quality stability, it is appropriate to keep the pH at about 5 to 6.

実施例2 実施例1と同じリンゴの果汁搾り粕の水洗物壺 500りに実施例1と同様に1・ 54を加え、ベンジ
ルトリメチルアンモニウムクロライド(牛丼化学薬品(
株)製保証試薬)10g(原料に対して2重量%)を添
加し、以下実施例1と同様に操作して分解抽出を行った
。精製f液の収量は1.5109であった。この〃゛i
i液中クチン含有量はガラクチュロン酸として3,96
0ン□ /’ mlであった。
Example 2 1.54 was added in the same manner as in Example 1 to 500 wash jars of the same apple juice lees as in Example 1, and benzyltrimethylammonium chloride (Gyudon Chemicals) was added.
10 g (2% by weight based on the raw material) of Guaranteed Reagent (manufactured by Co., Ltd.) was added, and decomposition and extraction were carried out in the same manner as in Example 1. The yield of purified liquid f was 1.5109. This゛i
Cutin content in I liquid is 3,96 as galacturonic acid.
It was 0 ml/'ml.

実施例3 実施例上と同じリンゴ果汁搾り粕の水洗物50091こ
実施例]と同様に水1.5eを加え、カチオーゲンL・
(登録商標、第−工業製4(株)製、アルキルトリメチ
ルアンモニラムクしIライド純分3Q%)859 (原
イ1に対し−C5・ 1重Lt:係)を添加し、以下実
施例」と同様にj)■作して分1竹抽出を行った。精製
b」液の収i:ti: II−↓1゜’7009であり
、このυ電液中のペクチンの含有1奢1はガラクチュロ
ン酸として3.800r/肩lであった、。
Example 3 1.5 e of water was added in the same manner as in Example 50091 of the same apple juice lees as in Example above, and cationogen L.
(Registered trademark, manufactured by Dai-Kogyo Seisaku 4 Co., Ltd., alkyl trimethylammonyl ammonium chloride Iride purity 3Q%) 859 (-C5, 1 heavy Lt: relative to the raw material 1) was added, and the following examples were added. In the same manner as in ``J)■, we cultivated and extracted one bamboo per minute. The yield of purified b' solution was 7009, and the content of pectin in this υ electrolytic solution was 3.800 r/l as galacturonic acid.

実施例4 実施例1と同じリンゴの果汁搾り粕の水洗物5009(
二実施例1と同様に水1.5eを加え、カチオーゲンH
(登録商標、第一工業製薬(株)製、アルキルピコリニ
ウムクロライド純分25係)1009 (原料に対して
5屯量チ)及びテトラポリホスフェートソーダ塩10g
 (原料に対して2重量%)を加え、以下実施例1と同
様に操作し、分解抽出を行った。得られた精製p液の収
量は1.6509であったが、かなり着色が認められた
。この77fi液中のペクチン含有、1tはガラクチュ
ロン酸として4,500γ/mlであった。
Example 4 The same rinsed apple juice lees as in Example 1 5009 (
2 Add 1.5e of water in the same manner as in Example 1, and add cationogen H.
(Registered trademark, manufactured by Daiichi Kogyo Seiyaku Co., Ltd., alkylpicolinium chloride purity 25%) 1009 (5 tons per raw material) and 10 g of tetrapolyphosphate soda salt
(2% by weight based on the raw material) was added, and the following operations were performed in the same manner as in Example 1 to perform decomposition and extraction. The yield of the purified p solution obtained was 1.6509, but considerable coloring was observed. The pectin content in this 77fi solution was 4,500 γ/ml as galacturonic acid.

比較例]一 実施例1と回じリンゴの果汁搾り粕の水洗物500ノに
水1.5dを力[1え、加温し、液温か80°Cになっ
た時、稀硫酸を加えてpH3とした後、同温度で1時間
加熱撹拌し、分解抽出を行ったことは実施例1〜4と同
様であるが、第4級アンモニウム塩又はその塩基又は無
機塩は添加しなかった。以下同様に操作し、精製b′i
液の収量は1.2309であり、このろ液中のペクチン
含有量、は〃′ラクチュロン酸として2.ツ50γ/ 
tttlであった。実施例1〜4と異なり、抽出残渣が
粘稠性でp過が困難であった。
[Comparative example] Example 1 and 1.5 d of water were added to 500 g of washed apple juice lees [1], and when the temperature of the liquid reached 80°C, dilute sulfuric acid was added. After adjusting the pH to 3, the mixture was heated and stirred at the same temperature for 1 hour to perform decomposition and extraction, as in Examples 1 to 4, but no quaternary ammonium salt or its base or inorganic salt was added. Follow the same procedure to purify b'i
The yield of the liquid was 1.2309, and the pectin content in this filtrate was 2.0% as lacturonic acid. Tsu50γ/
It was tttl. Unlike Examples 1 to 4, the extraction residue was viscous and difficult to pass through.

比牧例2 o7(原料に対して2屯量チ)を加え、80’Cに昇温
後、稀硫酸でpH3にしだ後、以下実施例ト4、比較例
1と同様に操作し、鞘製枦液1.2569を得た。この
/il:j液中のペクチンの含有量はガラクチュロン酸
として2,7o○?・/’ ynlであった。比較例1
と同様に抽出残渣は粘稠性を帯び、’1jFi過が内矩
であった。
Himaki Example 2 O7 (2 tons per raw material) was added, the temperature was raised to 80'C, the pH was adjusted to 3 with dilute sulfuric acid, and the following operations were carried out in the same manner as in Example 4 and Comparative Example 1. A product of 1.2569 ml was obtained. The content of pectin in this /il:j solution is 2.7o○ as galacturonic acid?・/' It was ynl. Comparative example 1
Similarly, the extracted residue was viscous, and the '1jFi filtration was within the range.

実施例5 レモンの搾り粕の水洗物300gに水1.2rを加え、
ベンジルトリメチルアンモニウムクロライド0・ 39
 (原料に対して0・ 1屯量チ)を添加し、加温し、
液温か80’Cになった時点で稀硫酸を加えてpH’2
とした後、同温度で1時間加熱攪拌し、分解抽出を行っ
た。次に濾過、精製、濾過、中和を行った。この精製濾
過後の収電はl・ 4609であり、その中に含有され
るペクチンの含有量はガラクチュロン酸として2,4に
10γ/ meであった。
Example 5 Add 1.2 r of water to 300 g of washed lemon lees,
Benzyltrimethylammonium chloride 0.39
(0.1 tons per raw material), heated,
When the liquid temperature reaches 80'C, add dilute sulfuric acid to pH'2.
After that, the mixture was heated and stirred at the same temperature for 1 hour to perform decomposition and extraction. Next, filtration, purification, filtration, and neutralization were performed. The electric charge after this purification and filtration was 1·4609, and the content of pectin therein was 2,4 to 10 γ/me as galacturonic acid.

比較例3 実施例5と同じレモンの搾り粕の水洗物300りに水1
.2dを加え、無機塩、第4級アンモニウム塩又はその
塩基を添加せずに加熱、攪拌し、液温か80°Cになっ
た時点で稀硫酸を加えてpli  2とした。以下実施
例1〜5、比較例1〜3と同様に゛操作し、精製θ−j
液の収計はl。
Comparative Example 3: Same as Example 5: 1 liter of water for 300 liters of washed lemon lees
.. 2d was added, heated and stirred without adding an inorganic salt, a quaternary ammonium salt, or its base, and when the liquid temperature reached 80°C, dilute sulfuric acid was added to prepare pli 2. The following operations were carried out in the same manner as in Examples 1 to 5 and Comparative Examples 1 to 3, and the purification θ-j
The total amount of liquid is l.

260ソであり、その中に含有されるペクチンの霜はガ
ラクチュロン酸として2.2’70γ/−エバボlノー
ターを使用し、50朋/H9の減圧下に60°Cで濃縮
し、得られた濃縮液を再度遠心分離機にかけて生成した
浮遊物を除去し精製した。この精製液工009に対しイ
ングロビルアルコール200 ynlを攪拌下注加して
ペクチンを析出させ、沈澱を枦取し、60チインプロピ
ルアルコールで沈澱を洗浄し、更に87係イングロピル
アルコール、次いでエチルエーテルで洗浄し、常7!i
Aで減圧乾燥して恒量とし、殆んど白色のペクチン0.
1989を得だ。このペクチンについてヘキサメタ燐酸
ソーダの0.4係水溶液と塩化ナトリウM 、  6 
%水溶液で調整しノヒpH6の混合水溶液を用いて0.
2、O15,0,1及び0.05係(り/ ynl )
の各溶液とし300.05°Cで粘度測定を行った。粘
度計はオストワルト粘度計を使用した。その結果その極
限粘度は3.47と求められ、食糧研究所報告14巻6
〜8頁(1959)所載の三浦、水田両氏の報告に基き
、ペクチングレートは約155であった。またピー、イ
ー、クリステン七ン:フード・リス、(P、  E、 
 CHR工5TENEiKN:FOO(I Res 、
)19 、 163〜1ツ2(1954)に従えばその
分子址は約74,000であると推測さ、れた。更に赤
外線吸収スペクトルをとってペクチンであることを確認
すると共に第4級アンモニウム塩の微量も存在しないこ
とを確認した。
The pectin frost contained therein was obtained by concentrating it at 60°C under a reduced pressure of 50 mm/H9 using a 2.2'70 γ/- Evavol notor as galacturonic acid. The concentrated solution was centrifuged again to remove the generated suspended matter and purify it. Pectin was precipitated by pouring 200 ynl of Ingrobil alcohol into the purified liquid 009 with stirring, the precipitate was collected, the precipitate was washed with 60 Yenpropyl alcohol, and then 87 Ingropyl alcohol, then ethyl ether. Wash with water and always wash with water! i
Dry under reduced pressure at A to constant weight, and add almost white pectin 0.
I got 1989. Regarding this pectin, a 0.4 aqueous solution of sodium hexametaphosphate and sodium chloride M, 6
% aqueous solution and adjusted to 0.0% using a mixed aqueous solution with a pH of 6.
2, O15, 0, 1 and 0.05 section (ri/ynl)
The viscosity of each solution was measured at 300.05°C. An Ostwald viscometer was used as the viscometer. As a result, its limiting viscosity was determined to be 3.47, and the Food Research Institute Report Vol. 14, 6
Based on a report by Messrs. Miura and Mizuta, published on page 8 (1959), the pectin rate was about 155. Also P, E, Kristen Seven: Food Squirrel, (P, E,
CHR 5TENEiKN:FOO(I Res,
) 19, 163-12 (1954), its molecular weight was estimated to be approximately 74,000. Furthermore, an infrared absorption spectrum was taken to confirm that it was pectin and that there was no trace of quaternary ammonium salt.

以上のごとく最終製品たるペクチンを得るために先ず精
製r液は減圧濃縮されるが、これは濃縮により精製p液
の量を減少させて次に行うアルコール類によるペクチン
の析出、沈澱に要するアルコール類を減少さぜると共に
その沈澱剤としての作用効果を向上させるだめであり、
才たペクチンを精製P液から析出、沈澱させるためには
通常、濃縮精製bj液1部に対して沈澱析出剤(非溶剤
)として1部乃至2部の60〜70容141−%のアル
コール類が使用される。得られたペクチンの沈澱は再度
60〜706容量係のアルコール類で洗浄後、更に高純
度(約90容量係以上)のアルコール類で洗浄、精製し
た後、90°゛C以下で減圧乾燥するようにすれば高純
度の製品が得られる。更に使用するアルコール類は炭素
数1〜5の脂肪族第1アルコール、好ましくは炭素数1
〜3の脂肪族第1アルコールテアルメチルアルコール、
エチルアルコール、グロビルアルコール、インプロピル
アルコールが嫡出である。
As mentioned above, in order to obtain pectin, the final product, the purified R liquid is first concentrated under reduced pressure.This is because the concentration reduces the amount of the purified P liquid, and then the pectin is precipitated with alcohol, which is necessary for precipitation. The purpose of this is to reduce the amount of water and improve its effectiveness as a precipitant.
In order to precipitate and precipitate aged pectin from purified P solution, usually 1 part to 2 parts of 60-70 volume 141% alcohol is added as a precipitation agent (non-solvent) to 1 part of concentrated purified BJ solution. is used. The obtained pectin precipitate was washed again with 60 to 706 volume alcohol, further washed and purified with high purity alcohol (approximately 90 volume or higher), and then dried under reduced pressure at 90°C or less. A high purity product can be obtained. Furthermore, the alcohols used are aliphatic primary alcohols having 1 to 5 carbon atoms, preferably 1 to 5 carbon atoms.
~3 aliphatic primary alcohol thealmethyl alcohol,
Ethyl alcohol, globil alcohol, and inpropyl alcohol are legitimate.

実施例 実施例5で得られた精製θ」液を濃縮後、実施例6と同
様に遠心分離機にかけた後、イソプロピルアルコールで
ペクチンを沈澱さぜ、これを洗浄し、精製し、乾燥した
結果、白色のペクチン1.8489を得た。これについ
て実施例6と同様にして粘度測定を行った結果、その極
限粘度は2.75であり、ペクチングレートに約110
であり、その分子昂°は約59,000と推測された。
Example After concentrating the purified θ' liquid obtained in Example 5, it was centrifuged in the same manner as in Example 6, pectin was precipitated with isopropyl alcohol, and this was washed, purified, and dried. , white pectin 1.8489 was obtained. The viscosity of this product was measured in the same manner as in Example 6, and the intrinsic viscosity was 2.75, which was about 110% higher than the pectin rate.
and its molecular concentration was estimated to be approximately 59,000.

更にこのペクチンの赤外線吸収スペクトルをとり、ペク
チンであることを確認すると共に第4級アンモニウム塩
の残存していないことを確認した。
Furthermore, an infrared absorption spectrum of this pectin was taken, and it was confirmed that it was pectin, and that no quaternary ammonium salt remained.

実施例8 すI・ウダイコン(ビート、テンサイ)の搾り粕の乾燥
物509に水850 mlを加え、これにペンジルトリ
メチルアンモニラ11クロライド01059(原料に対
し0.21重量qA’)を添加し、加温攪拌し、以下実
施例1と同様にpH3とし、分解抽出を行ない、次に濾
過後遠心分離し、pH6に調整し、精製戸液5507を
イ↓I、この液中のペクチン含有量はガラクチュロン酸
として3,860γ/ ynlであった。
Example 8 850 ml of water was added to dried product 509 of pressed lees of Japanese radish (beet, sugar beet), and to this was added penzyltrimethylammonyl 11 chloride 01059 (0.21 qA' by weight based on the raw material). , heated and stirred, adjusted to pH 3 in the same manner as in Example 1, subjected to decomposition and extraction, then filtered and centrifuged, adjusted to pH 6, purified liquid 5507 was ↓I, pectin content in this liquid was 3,860 γ/ynl as galacturonic acid.

実施例9 実施例8と同しザトウダイコンの搾り粕の乾燥物507
に水850 yttlを加え、これにベン/ルトリメチ
ルア/モニウムクロライド0.249 (原イ゛1に対
し0.48重量%)を添加し、加温間Jul’ L、液
温か80’Cになった時点で、ヘキサメタ燐酸ソーダ2
9 (原料に対し4重−■゛% )および稀硫酸を加え
、pH2とし、以下実施例1と同様に操作し、精製炉液
560gを得、この液中のペクチンの含有量はガラクチ
ュロン酸として6,080r/ゴであった。
Example 9 Same as Example 8 Dried hump radish lees 507
850 yttl of water was added to the solution, and 0.249 yttl of ben/rutrimethylammonium chloride (0.48% by weight based on 1 of the raw materials) was added to the solution. At the time, sodium hexametaphosphate 2
9 (4% based on the raw material) and dilute sulfuric acid were added to adjust the pH to 2, and the following procedure was carried out in the same manner as in Example 1 to obtain 560 g of purified furnace liquid. The content of pectin in this liquid was expressed as galacturonic acid. It was 6,080r/go.

実施例10 実施例8と同じザトウダイコンの搾り粕の乾燥物509
に水8501)Ilを加え、これにカチオーゲンL3・
 3り (原本1に対して1.88重叶係)を添加し、
加温攪拌し、液温か800cになった時点″−へ食塩2
9(原料に対して4重量%)および稀硫酸を加えてpH
2とし、以下実施例1と同様に操作し、精製p液54o
9をイ0、この液中のペクチンの含有1iはガラクチュ
ロン酸として6,100ン・/ ynlてあった。
Example 10 Dried hump radish lees same as Example 8 509
Add water 8501) Il to it, and add cationogen L3.
Add 3 ri (1.88 double leaves per 1 original),
Heat and stir, and when the liquid temperature reaches 800c, add 2 ounces of salt.
9 (4% by weight based on the raw material) and dilute sulfuric acid to adjust the pH.
2, and the following operations were carried out in the same manner as in Example 1, and purified p liquid 54o
The content of pectin in this solution was 6,100 ton/ynl as galacturonic acid.

比較例4 実施例8と同じザトゥダイコンの搾り粕の乾燥物50g
に水850友lを加え、加温j、i+、1打し、液温か
80°Cになった特権硫酸を加えてpH3とした後同温
度で1時間加熱攪拌し、分)臀抽出を行なったことは実
施例8〜10と全く同じであるが、第4級アンモニウム
塩寸たは無機塩は添加しなかった。得られた精製P液の
収杯ば500gで、この液中のペクチンの含有量はガラ
クチュロン酸として3. 240 r/ynlであつ/
こ。実施例8〜9に比して/)=1過は困難であった。
Comparative Example 4 50 g of dried radish lees same as Example 8
Add 850 liters of water to the solution, heat for 1 stroke, add privileged sulfuric acid whose liquid temperature is 80°C to adjust the pH to 3, heat and stir at the same temperature for 1 hour, and perform buttock extraction. The procedure was exactly the same as in Examples 8 to 10, except that no quaternary ammonium salt or inorganic salt was added. The total volume of the purified P solution obtained is 500 g, and the pectin content in this solution is 3.5 g as galacturonic acid. 240 r/ynl de atatsu/
child. Compared to Examples 8 and 9, it was difficult to pass /)=1.

実施例11 有田産紀州温州ミカンの果汁搾り粕1ooqに水300
〃llを加え、これにアルキルベノ/ル/メチルアノモ
ニウムク口ライト(明放化学工業(株)製、純分40受
)i17 (原料に対して4M1i歌%)を添加し、加
乙情攪拌し、以下実施例1と同様操作し、精製p液40
09を得、この液中のペクチンの含有量はガラクチュロ
ン酸として8,120γ/πlで、D液中のペクチン総
:昌、は約3.29であった。なおこの精製p液100
シを遠心分離機にかけ、浮遊物を再除去した後実施例6
と同様操作し、帯黄白色のペクチン0.508gを得た
。これにつき実施例6と同様に粘度測定を行なった結果
その極限粘度(30°C)は4.16であり、ペクチン
グレードばf:) 1.90であり、その分子慣は約8
8,000と推測された。
Example 11 1 ooq of squeezed lees of Kishu Unshu mandarin orange produced in Arita and 300 ml of water
〃ll, and alkylbenol/methylammonium chloride (manufactured by Meiho Kagaku Kogyo Co., Ltd., purity 40) i17 (4M1i % based on the raw materials) were added, and the mixture was stirred. Then, the same operation as in Example 1 was carried out, and 40% of the purified p-liquid was
The content of pectin in this solution was 8,120 γ/πl as galacturonic acid, and the total pectin ratio in solution D was about 3.29. In addition, this purified p liquid 100
Example 6
In the same manner as above, 0.508 g of yellowish white pectin was obtained. The viscosity was measured in the same manner as in Example 6, and the result was that the intrinsic viscosity (30°C) was 4.16, the pectin grade f:) was 1.90, and the molecular habitus was approximately 8.
It was estimated to be 8,000.

比較例5 実施例11と同じ有田産紀州?ilA州ミカンの果汁搾
り粕1007に水300 肩lを力]じど、第4級アン
モニウム塩又はその塩基あるいは無機塩を添加せずに加
rl!l’L攪拌し、以下実施例11と同様に操作し、
精製p液3207を得た。θ:1液中のペクチンの含有
量は9,100γ/ tnlで、F液中のペクチン総置
は約2.9gであった。
Comparative Example 5 Kishu from Arita same as Example 11? Add 300 l of water to 1007 ml of mandarin orange juice lees without adding quaternary ammonium salt or its base or inorganic salt! Stir l'L and operate in the same manner as in Example 11,
Purified p liquid 3207 was obtained. θ: The content of pectin in solution 1 was 9,100 γ/tnl, and the total pectin content in solution F was about 2.9 g.

特許出願人 小西亮 手続補正書(自発) 昭千ロ58年2月16日 特許庁長官 若杉和夫殿 1事件の表示 昭和58年特許願第000142号 2発明の名称 植物性原料からのペクチンの効率的製造法3補正をする
者 事件との関係 特許出願人 4代理人 6補正により増加する発明の数 「無」]−明細書第1
2頁第17行の「同視」を「同一視−1と訂正する。
Patent applicant: Ryo Konishi Procedural amendment (voluntary) February 16, 1980 Director-General of the Patent Office Mr. Kazuo Wakasugi 1 Display of the case 1982 Patent application No. 000142 2 Name of the invention Efficiency of pectin from vegetable raw materials 3. Relationship with the case of the person who makes the amendment to the manufacturing method 3. Number of inventions increased by the patent applicant 4. attorney 6. amendment “None”] - Specification No. 1
"Identification" in line 17 of page 2 is corrected to "identification -1."

2 明細書第14頁第11行の「5〜6」を1−3〜G
」と訂正する。
2. Replace “5-6” on page 14, line 11 of the specification with 1-3-G.
” he corrected.

、ろ 明細P4第18頁第10行の1−1〜3」を「1
〜2」と訂正する。
,ro Specification P4, page 18, line 10, 1-1 to 3" to "1
〜2'', corrected.

4 明細樹第19頁第5行のl−0,1989−1を[
0・ 9989Jと訂正する。
4 l-0, 1989-1 on page 19, line 5 of the specification tree [
Correct it to 0.9989J.

5 明細書第21頁第10行の1−1,848g−1を
1−1・ 848り」と訂正する。
5. Correct 1-1,848g-1 on page 21, line 10 of the specification to 1-1.848.

Claims (1)

【特許請求の範囲】 l植物性ペクチン含有原料に酸又は/及び無機塩の水溶
液を添加、加熱してペクチンを抽出するペクチンの製造
法において、カチオン界面活性剤に属する第4級アンモ
ニウム塩又は/及び第4級アンモニウム塩基を該水溶液
に添加することを特徴とするもの 2特許請求の範囲第1項記載のペクチンの製造法におい
て、該第4級アンモニウム塩又は/及び第4級アン毛ニ
ウム塩基の冷力If−ii3’、を該植物性ペクチン含
有原刺の0・ 00]〜10重鼠受としたもの 3特許請求の範囲第1項又は第2項記載のペクチンの製
造法において、該第4級アンモニウム塩又は/及び第4
級アンモニウム塩基の添加された該ペクチンを抽出する
水溶液のpH値を1〜6としだもの
[Claims] l A method for producing pectin in which an aqueous solution of an acid or/and inorganic salt is added to a raw material containing vegetable pectin and heated to extract pectin, wherein a quaternary ammonium salt or/and which belongs to a cationic surfactant is used. and a quaternary ammonium base are added to the aqueous solution. 2. A method for producing pectin according to claim 1, characterized in that the quaternary ammonium salt or/and the quaternary ammonium base are added to the aqueous solution. 3. The method for producing pectin according to claim 1 or 2, wherein the cold force If-ii3' is set to 0.00] to 10 times the cold force of the plant pectin-containing original stem. Quaternary ammonium salt or/and quaternary
The pH value of the aqueous solution for extracting the pectin added with grade ammonium base is set to 1 to 6.
JP14283A 1983-01-02 1983-01-02 Efficient production of pectin from vegetable material Granted JPS59124902A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP14283A JPS59124902A (en) 1983-01-02 1983-01-02 Efficient production of pectin from vegetable material

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP14283A JPS59124902A (en) 1983-01-02 1983-01-02 Efficient production of pectin from vegetable material

Publications (2)

Publication Number Publication Date
JPS59124902A true JPS59124902A (en) 1984-07-19
JPS639521B2 JPS639521B2 (en) 1988-02-29

Family

ID=11465769

Family Applications (1)

Application Number Title Priority Date Filing Date
JP14283A Granted JPS59124902A (en) 1983-01-02 1983-01-02 Efficient production of pectin from vegetable material

Country Status (1)

Country Link
JP (1) JPS59124902A (en)

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WO2001096405A1 (en) * 2000-06-15 2001-12-20 Fuji Oil Company, Limited Pectin, process for producing the same, acidic protein foods with the use of the same and process for the production thereof
EA011709B1 (en) * 2003-07-07 2009-04-28 Кмс Картоффельмельсентрален Амба Method for preparing fibre-containing pectin and products and uses thereof
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100314668B1 (en) * 1999-05-26 2001-11-17 은종방 Continuous extraction of pectin and hesperidin in tangerine peel
WO2001096405A1 (en) * 2000-06-15 2001-12-20 Fuji Oil Company, Limited Pectin, process for producing the same, acidic protein foods with the use of the same and process for the production thereof
EA011709B1 (en) * 2003-07-07 2009-04-28 Кмс Картоффельмельсентрален Амба Method for preparing fibre-containing pectin and products and uses thereof
US7833558B2 (en) 2003-07-07 2010-11-16 Kmc Kartoffelmelcentralen Amba Method for preparing fibre-containing pectin and products and uses thereof
JP6187669B1 (en) * 2016-11-28 2017-08-30 不二製油グループ本社株式会社 Water-soluble polysaccharides derived from root vegetables and method for producing the same
WO2018097247A1 (en) * 2016-11-28 2018-05-31 不二製油グループ本社株式会社 Water-soluble polysaccharide derived from root vegetable and method for producing same
JP2018087264A (en) * 2016-11-28 2018-06-07 不二製油グループ本社株式会社 Water-soluble polysaccharides derived from root crops and method for producing the same
US11213057B2 (en) 2016-11-28 2022-01-04 Fuji Oil Holdings Inc. Water-soluble polysaccharide derived from root vegetable and method for producing same

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