JPS6319522B2 - - Google Patents
Info
- Publication number
- JPS6319522B2 JPS6319522B2 JP15073983A JP15073983A JPS6319522B2 JP S6319522 B2 JPS6319522 B2 JP S6319522B2 JP 15073983 A JP15073983 A JP 15073983A JP 15073983 A JP15073983 A JP 15073983A JP S6319522 B2 JPS6319522 B2 JP S6319522B2
- Authority
- JP
- Japan
- Prior art keywords
- carrageenan
- aqueous solution
- algae
- caustic potassium
- type
- 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.)
- Expired
Links
- 239000000679 carrageenan Substances 0.000 claims description 39
- 235000010418 carrageenan Nutrition 0.000 claims description 39
- 229920001525 carrageenan Polymers 0.000 claims description 39
- 229940113118 carrageenan Drugs 0.000 claims description 39
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 39
- 241000195493 Cryptophyta Species 0.000 claims description 31
- 239000007864 aqueous solution Substances 0.000 claims description 25
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 18
- 229910052700 potassium Inorganic materials 0.000 claims description 18
- 239000011591 potassium Substances 0.000 claims description 18
- 239000003518 caustics Substances 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 244000296825 Amygdalus nana Species 0.000 claims description 3
- 235000003840 Amygdalus nana Nutrition 0.000 claims description 3
- 235000011432 Prunus Nutrition 0.000 claims description 3
- 235000014774 prunus Nutrition 0.000 claims description 3
- 240000001857 Phyllostachys elegans Species 0.000 claims 2
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 9
- 239000000499 gel Substances 0.000 description 7
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 229920001817 Agar Polymers 0.000 description 4
- 239000008272 agar Substances 0.000 description 4
- 235000011118 potassium hydroxide Nutrition 0.000 description 3
- -1 D-galactose di-sulfate Chemical compound 0.000 description 2
- 241001428166 Eucheuma Species 0.000 description 2
- 240000004971 Pseudosasa japonica Species 0.000 description 2
- 241001147488 Rhodoglossum Species 0.000 description 2
- 241000206572 Rhodophyta Species 0.000 description 2
- QPMACCJUPWZSDV-DPYQTVNSSA-N [(2r,3s,4s,5r)-3,4,5-trihydroxy-1-oxo-6-sulfooxyhexan-2-yl] hydrogen sulfate Chemical compound OS(=O)(=O)OC[C@@H](O)[C@H](O)[C@H](O)[C@@H](OS(O)(=O)=O)C=O QPMACCJUPWZSDV-DPYQTVNSSA-N 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000011121 sodium hydroxide Nutrition 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N sulfuric acid group Chemical group S(O)(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- HZLCGUXUOFWCCN-UHFFFAOYSA-N 2-hydroxynonadecane-1,2,3-tricarboxylic acid Chemical compound CCCCCCCCCCCCCCCCC(C(O)=O)C(O)(C(O)=O)CC(O)=O HZLCGUXUOFWCCN-UHFFFAOYSA-N 0.000 description 1
- WZYRMLAWNVOIEX-BGPJRJDNSA-N 3,6-anhydro-D-galactose Chemical compound O=C[C@H](O)[C@H]1OC[C@@H](O)[C@@H]1O WZYRMLAWNVOIEX-BGPJRJDNSA-N 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 241000206576 Chondrus Species 0.000 description 1
- 244000153234 Hibiscus abelmoschus Species 0.000 description 1
- 241000206609 Porphyra Species 0.000 description 1
- 229940040563 agaric acid Drugs 0.000 description 1
- 230000004931 aggregating effect Effects 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- WZYRMLAWNVOIEX-UHFFFAOYSA-N cinnamtannin B-2 Natural products O=CC(O)C1OCC(O)C1O WZYRMLAWNVOIEX-UHFFFAOYSA-N 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000011505 plaster Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000012460 protein solution Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
Landscapes
- Polysaccharides And Polysaccharide Derivatives (AREA)
Description
【発明の詳細な説明】
本発明はカラギーナンの製造方法、更に詳しく
は特定な種類の原藻からカツパ(k)型に富むカラギ
ーナンを製造する方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing carrageenan, and more particularly to a method for producing carrageenan enriched in Katsupa (k) type from a specific type of proto-algae.
カラギーナンはそのゲル形成能および粘性を利
用して、食品の乳化、安定化並びに増粘の目的で
寒天やアルギン酸と同様な用途に供せられてい
る。特に、カラギーナン中カツパ(k)型のものは、
低濃度で蛋白溶液、特にミルク中のカゼイン粒子
を凝集させる作用を呈するとともに熱可逆性のゲ
ルを形成するので乳製品や芳香剤等の安定剤とし
て重要なものであるとされている。 Utilizing its gel-forming ability and viscosity, carrageenan is used for the same purposes as agar and alginic acid for the purpose of emulsifying, stabilizing, and thickening foods. In particular, carrageenan of the Katsupa (k) type is
At low concentrations, it has the effect of aggregating casein particles in protein solutions, especially milk, and forms a thermoreversible gel, making it an important stabilizer for dairy products and aromatics.
従来、カラギーナンの製法としては紅藻類
（Rodophyceae）の海藻、特にフイリピン産のキ
リンサイ（Eucheuma cottoniiおよびEucheuma
Spinosum）を原藻として用い、この原藻を苛性
ソーダ又は苛性カリのようなアルカリで85℃前後
の加熱下に処理したものを乾燥することによる方
法が行われている。しかしながら、上記原藻を苛
性ソーダで処理したものは85℃程度の高温下でな
ければ原藻中のカラギーナンの水溶液のゲル化を
妨げるSO3を中和除去してカツパ(k)型への変換が
できないという欠点を有する。因に、ラムダカラ
ギーナンはＤ―ガラクトース２硫酸・Ｄ―ガラク
トース―２，６―ジ硫酸を主な構成成分とし、そ
の水溶液が粘性を呈することが特性であるのに対
して、カツパカラギーナンはＤ―ガラクトース４
硫酸・３，６―アンヒドロＤ―ガラクトースを主
な構成成分とし、その水溶液が凝固性を呈するこ
とが特性である。 Traditionally, carrageenan has been produced using seaweeds from the Rhodophyceae family, especially Eucheuma cottonii and Eucheuma cottonii from the Philippines.
Spinosum) is used as the raw algae, and the raw algae is treated with an alkali such as caustic soda or caustic potash under heating at around 85°C, and then dried. However, when the above raw algae is treated with caustic soda, the SO 3 that prevents the gelation of the carrageenan aqueous solution in the raw algae can be neutralized and removed and converted to the Katupa (k) type only under high temperatures of around 85°C. It has the disadvantage that it cannot. Incidentally, lambda carrageenan has D-galactose di-sulfate and D-galactose-2,6-disulfate as its main components, and its aqueous solution is viscous, whereas katsupa carrageenan has D-galactose di-sulfate and D-galactose-2,6-disulfate. -galactose 4
The main component is sulfuric acid/3,6-anhydro D-galactose, and its aqueous solution exhibits coagulability.
本発明者は、北海道近海に多量に産出される紅
藻類であるクロハギンナンソウ（Chondrus
yendoi）並びにアカハギンナンソウ
（Rhodoglossum Japonicum）に着目し、これを
原藻として用いてカツパ型に富んだカラギーナン
の製造法について検討した結果、本発明をなすに
至つた。 The present inventor discovered that Chondrus is a red algae that is produced in large quantities in the waters around Hokkaido.
As a result of focusing on Rhodoglossum Japonicum and Rhodoglossum Japonicum, we investigated a method for producing carrageenan rich in Katsupa type using these as raw algae, and as a result, we achieved the present invention.
すなわち、本発明は、上記原藻からカツパ型に
富んだカラギーナンを有利に製造し得る方法を提
供することを目的とする。以下本発明を詳しく説
明する。 That is, an object of the present invention is to provide a method for advantageously producing carrageenan rich in Katsupa type from the above-mentioned raw algae. The present invention will be explained in detail below.
本発明は、クロハギンナンソウもしくはアカハ
ギンナンソウ又はそれらの混合物から成る原藻
を、低濃度の苛性カリ水溶液で常温下に処理する
か、或は、上記原藻を水又は熱水で抽出したもの
を低濃度の苛性カリ水溶液で常温下に処理するこ
とにより、カツパ型に富んだカラギーナンを製造
することを特徴とする。 The present invention deals with the treatment of raw algae consisting of Black-throated Sprout, Red-spotted Sprout, or a mixture thereof with a low-concentration caustic potassium aqueous solution at room temperature, or the raw algae is extracted with water or hot water. It is characterized by producing carrageenan rich in Katsupa type by treating it with a low concentration caustic potassium aqueous solution at room temperature.
本発明で原藻として用いるクロハギンナンソウ
（和名でエゾツノマタとも称せられる）並びにア
カハギンナンソウは今までは壁材料としての漆喰
の調製に用いられる程度であつて工業原料として
は余り利用されていなかつた。 Up until now, the algae used as the raw algae in the present invention, such as A. japonica (also known as Ezotsunomata in Japanese) and A. japonica, have been used only for the preparation of plaster as a wall material, and have not been used much as industrial raw materials. Nakatsuta.
本発明は、上記原藻を苛性カリの低濃度水溶
液、通常５％乃至20％の濃度の水溶液中に常温下
に浸漬すると原藻中のラムダ型カラギーナンがカ
ツパ型カラギーナンに変換されるという知見に基
づいている。 The present invention is based on the knowledge that when the above-mentioned raw algae is immersed in a low-concentration aqueous solution of caustic potassium, usually at a concentration of 5% to 20%, at room temperature, lambda-type carrageenan in the raw algae is converted to katsupa-type carrageenan. ing.
上述のように、従来は原藻を苛性カリで処理す
る場合85℃程の加熱下で行つていたが、本発明で
は上記原藻を常温下で処理することにより、すな
わち、原藻を常温で低濃度の苛性カリ水溶液に浸
漬するか、もしくは原藻に常温で該水溶液を添加
して原藻中のラムダ型カラギーナンを高い割合で
カツパ型カラギーナンに変換し得る特長を有する
ものである。すなわち、原藻中のラムダカラギー
ナンの分子中のSO3が常温下で苛性カリにより中
和されてゲル形成能の良好なカツパカラギーナン
に変換する。なお、原藻を水又は熱水で抽出した
ものを用いる場合には、この抽出したものに10％
前後の苛性カリ水溶液を常温下に添加して処理す
る。因に、この場合には苛性カリ水溶液の濃度が
10％より著しく高くなつても又低くなつてもカツ
パ型への変換は行われなくなるので留意する必要
がある。 As mentioned above, in the past, when raw algae were treated with caustic potash, it was heated to about 85°C, but in the present invention, the raw algae are treated at room temperature. It has the feature that a high proportion of lambda-type carrageenan in raw algae can be converted to katsupa-type carrageenan by immersing it in a low-concentration caustic potassium aqueous solution or by adding the aqueous solution to raw algae at room temperature. That is, SO 3 in the molecules of lambda carrageenan in the original algae is neutralized by caustic potassium at room temperature and converted to Katupa carrageenan with good gel-forming ability. In addition, when using raw algae extracted with water or hot water, add 10% to this extracted material.
The caustic potassium aqueous solution before and after is added at room temperature for treatment. Incidentally, in this case, the concentration of the caustic potassium aqueous solution is
It must be noted that conversion to the Katsupa type will not occur even if it becomes significantly higher or lower than 10%.
本発明において上記ラムダカラギーナンをカツ
パカラギーナンに変換するための、原藻の苛性カ
リ水溶液による処理時間は比較的長い方が好まし
く、通常約16時間〜18時間程度が適当である。 In the present invention, the treatment time of raw algae with a caustic potassium aqueous solution for converting the lambda carrageenan to Katupa carrageenan is preferably relatively long, and usually about 16 to 18 hours is appropriate.
また、本発明で原藻として用いるクロハギンナ
ンソウ並びにアカハギンナンソウはそれぞれ単独
で用いてもよく、又、両者を混合して用いてもよ
い。この場合クロハギンナンソウ９重量部に対し
てアカハギンナンソウ１重量部の割合で混合した
ものを用いるのが得られるカラギーナンの性質上
から好ましい。 In addition, the black-and-white algae and the red-and-white algae used as the raw algae in the present invention may be used alone, or they may be used in combination. In this case, from the viewpoint of the properties of the resulting carrageenan, it is preferable to use a mixture of 9 parts by weight of carrageenan and 1 part by weight of carrageenan.
叙上のようにして上記原藻を低濃度の苛性カリ
水溶液中に常温下で浸漬して得られる、主として
カツパ型から成るカラギーナン（ゲル形態）は、
常法により脱水し、乾燥したのち、粉砕すること
により白色無定形の粉末製品となし得る。 Carrageenan (gel form) mainly consisting of Katupa type, obtained by immersing the above-mentioned raw algae in a low concentration caustic potassium aqueous solution at room temperature as described above, is
A white amorphous powder product can be obtained by dehydrating and drying using a conventional method and then pulverizing the product.
このようにして得られるカラギーナンはそのゾ
ル状態において優れた構造粘性を示すのでゼリー
製品や乳製品の安定剤として用いるのに特に適し
ている。また、この構造粘性は標準の方法により
測定した場合寒天のそれの10倍程度の粘度を示
す。 The carrageenan thus obtained exhibits excellent structural viscosity in its sol state and is therefore particularly suitable for use as a stabilizer for jelly products and dairy products. Furthermore, this structural viscosity is about 10 times that of agar when measured using a standard method.
叙上のごとく、本発明によると、従来、漆喰原
料としての用途にしか利用されていなかつたクロ
ハギンナンソウ並びにアカハギンナンソウからゲ
ル形成能の優れたカツパ型カラギーナンを製造し
得るので、我国におけるカラギーナンの製造上益
するものと考える。 As mentioned above, according to the present invention, it is possible to produce Katsupa-type carrageenan with excellent gel-forming ability from A. chinensis and . We believe that it will be beneficial for the production of carrageenan.
以下に実施例を示して本発明を更に具体的に説
明する。 EXAMPLES The present invention will be explained in more detail with reference to Examples below.
実施例 １
クロハギンナンソウ22.5ｇとアカハギンナンソ
ウ2.5ｇの混合物を、苛性カリ4.0ｇを水500mlに
溶解した８％の濃度の苛性カリ水溶液中に浸漬
し、20℃の温度で16時間保持して原藻中のSO3を
中和除去した。Example 1 A mixture of 22.5 g of Black-capped Potassium and 2.5 g of Red-capped Potassium was immersed in an 8% concentration caustic potassium aqueous solution prepared by dissolving 4.0 g of caustic potash in 500 ml of water, and kept at a temperature of 20°C for 16 hours. SO 3 in the original algae was neutralized and removed.
ついで上述のように処理した原藻を良く水洗し
てその表面に残存している塩類を除去した後、こ
の原藻に500mlの水を加えて97〜100℃の温度で常
圧下に１時間煮熱してカラギーナンの水溶液を
得、これを過して原藻粕を除いてカツパ(k)型に
富むカラギーナン溶液を得た。この溶液を室温で
２時間放冷すると20℃で407ｇ／cm2のジエリー強
度を有するカラギーナンゲルが得られた。 Next, the raw algae treated as described above was thoroughly washed with water to remove salts remaining on its surface, and then 500ml of water was added to the raw algae and boiled at a temperature of 97 to 100°C under normal pressure for 1 hour. The mixture was heated to obtain an aqueous solution of carrageenan, which was filtered to remove the raw algae cake to obtain a carrageenan solution rich in Katsupa (k) type. When this solution was left to cool at room temperature for 2 hours, a carrageenan gel having a gel strength of 407 g/cm 2 at 20°C was obtained.
また、このカラギーナンゲルを細切し、−14℃
で24時間凍結した後室温に放置するか日光にさら
して融解したものを脱水して50〜70℃の温度で１
時間乾燥（水分20％以下に）すると、カツパ(k)型
に富んだ乾燥カラギーナンが原藻に対して40％の
抽出率で得られた。この乾燥カラギーナンを規定
濃度（1.5％水溶液）の水溶液にしたものの20℃
におけるジエリー強度を測定したところ300〜320
ｇ／cm2であつて、寒天の規格１等に相当する良好
なゲル形成能を示した。 In addition, this carrageenan gel was cut into small pieces and heated at -14℃.
After freezing for 24 hours, leave it at room temperature or expose it to sunlight to thaw, dehydrate, and freeze at a temperature of 50 to 70℃.
After drying for a period of time (to a moisture content of 20% or less), dried carrageenan rich in Katsupa(k) type was obtained with an extraction rate of 40% relative to the original algae. This dried carrageenan was made into an aqueous solution of the specified concentration (1.5% aqueous solution) at 20°C.
The jelly strength was measured at 300-320
g/cm 2 , and showed a good gel-forming ability corresponding to agar standard 1 grade.
実施例 ２
クロハギンナンソウ20.0ｇとアカハギンナンソ
ウ10.0ｇの混合物に水500mlを加えて9.7〜100℃
の温度で常圧下に１時間煮熱してカラギーナン水
溶液を抽出し、該水溶液を過して原藻粕を除去
した液に苛性カリ32ｇと塩化カリ40ｇを加え（原
液中の苛性カリの濃度は８％になる）、良く撹拌
して溶解させ20〜30℃の温度に16時間静置してカ
ツパ(k)型に富んだカラギーナンゲルを得た。Example 2 500 ml of water was added to a mixture of 20.0 g of Black-capped Porphyra and 10.0 g of Red-crowned Prunus and heated to 9.7-100°C.
Extract the carrageenan aqueous solution by boiling it under normal pressure for 1 hour at a temperature of ), the mixture was stirred well to dissolve and left to stand at a temperature of 20 to 30°C for 16 hours to obtain a carrageenan gel rich in Katsupa (k) type.
ついで、このカラギーナンゲルを水中に12時間
浸漬して塩類を除去した後、細切して凍結し、融
解後脱水して50〜70℃の温度に乾燥（水分20％以
下に）するとカツパ型に富んだ乾燥カラギーナン
を原藻に対して40％の抽出率で得られた。 Next, this carrageenan gel is soaked in water for 12 hours to remove salts, then cut into pieces, frozen, thawed, dehydrated, and dried at a temperature of 50 to 70°C (moisture content is 20% or less) to form a cutlet shape. Rich dried carrageenan was obtained with an extraction rate of 40% relative to the original algae.
この乾燥カラギーナンを規定濃度（1.5％水溶
液）の水溶液にしたものの20℃におけるジエリー
強度を測定したところ300〜310ｇ／cm2であつて、
寒天の規格１等に相当する優れたゲル形成能を示
した。 When this dried carrageenan was made into an aqueous solution with a specified concentration (1.5% aqueous solution), the gelling strength at 20°C was measured, and it was 300 to 310 g/cm 2 .
It showed an excellent gel-forming ability equivalent to agar standard 1 grade.
Claims (1)
ソウ又はそれらの混合物から成る原藻を、低濃度
の苛性カリ水溶液で常温下に処理することを特徴
とするカツパ(k)型に富むカラギーナンの製造方
法。 ２ 低濃度の苛性カリ水溶液が苛性カリの約10％
水溶液である特許請求の範囲第１項記載の製造方
法。 ３ クロハギンナンソウもしくはアカハギンナン
ソウ又はそれらの混合物から成る原藻の水又は熱
水で抽出したものを低濃度の苛性カリ水溶液で常
温下に処理することを特徴とするカツパ(k)型に富
むカラギ―ナンの製造方法。 ４ 低濃度の苛性カリ水溶液が苛性カリの約10％
水溶液である特許請求の範囲第３項記載の製造方
法。[Scope of Claims] 1. A carrageenan rich in Katsupa (k) type, which is produced by treating original algae consisting of P. elegans, P. elegans, or a mixture thereof with a low-concentration aqueous solution of caustic potassium at room temperature. Production method. 2 Low concentration caustic potassium aqueous solution is about 10% of caustic potassium
The manufacturing method according to claim 1, which is an aqueous solution. 3. Rich in Katsupa (k) type, which is characterized by treating the extract of raw algae consisting of Black-bellied Prunus or Red-bellied Prunus or a mixture thereof with water or hot water with a low-concentration caustic potassium aqueous solution at room temperature. Method for producing carrageenan. 4 Low concentration caustic potassium aqueous solution is about 10% of caustic potassium
The manufacturing method according to claim 3, which is an aqueous solution.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP15073983A JPS6063201A (en) | 1983-08-18 | 1983-08-18 | Production of carrageenan |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP15073983A JPS6063201A (en) | 1983-08-18 | 1983-08-18 | Production of carrageenan |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6063201A JPS6063201A (en) | 1985-04-11 |
| JPS6319522B2 true JPS6319522B2 (en) | 1988-04-22 |
Family
ID=15503352
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP15073983A Granted JPS6063201A (en) | 1983-08-18 | 1983-08-18 | Production of carrageenan |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6063201A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2664279B1 (en) * | 1990-07-06 | 1994-05-13 | Sanofi | PROCESS FOR OBTAINING KAPPA CARRAGHENANES. |
-
1983
- 1983-08-18 JP JP15073983A patent/JPS6063201A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6063201A (en) | 1985-04-11 |
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