JPS643460B2 - - Google Patents
Info
- Publication number
- JPS643460B2 JPS643460B2 JP14692881A JP14692881A JPS643460B2 JP S643460 B2 JPS643460 B2 JP S643460B2 JP 14692881 A JP14692881 A JP 14692881A JP 14692881 A JP14692881 A JP 14692881A JP S643460 B2 JPS643460 B2 JP S643460B2
- Authority
- JP
- Japan
- Prior art keywords
- xanthan gum
- viscosity
- aqueous solution
- salt
- modified
- 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
- 229920001285 xanthan gum Polymers 0.000 claims description 123
- 239000000230 xanthan gum Substances 0.000 claims description 120
- 235000010493 xanthan gum Nutrition 0.000 claims description 120
- 229940082509 xanthan gum Drugs 0.000 claims description 120
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical class C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 claims description 57
- 239000007864 aqueous solution Substances 0.000 claims description 38
- 235000013305 food Nutrition 0.000 claims description 24
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 description 29
- 235000002639 sodium chloride Nutrition 0.000 description 26
- 150000003839 salts Chemical class 0.000 description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 235000015067 sauces Nutrition 0.000 description 12
- 244000294411 Mirabilis expansa Species 0.000 description 11
- 235000015429 Mirabilis expansa Nutrition 0.000 description 11
- 235000013536 miso Nutrition 0.000 description 11
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 9
- 235000013555 soy sauce Nutrition 0.000 description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 8
- 239000000203 mixture Substances 0.000 description 8
- 241000251468 Actinopterygii Species 0.000 description 7
- 238000002156 mixing Methods 0.000 description 7
- 239000002244 precipitate Substances 0.000 description 7
- 238000003756 stirring Methods 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 230000008859 change Effects 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 238000011282 treatment Methods 0.000 description 6
- 239000007788 liquid Substances 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 238000011161 development Methods 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- 239000011780 sodium chloride Substances 0.000 description 4
- 241000257465 Echinoidea Species 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 description 3
- 241000589634 Xanthomonas Species 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 239000000839 emulsion Substances 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 235000019441 ethanol Nutrition 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 238000010008 shearing Methods 0.000 description 3
- 229920000161 Locust bean gum Polymers 0.000 description 2
- 230000001154 acute effect Effects 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 206010015915 eye discharge Diseases 0.000 description 2
- 239000000711 locust bean gum Substances 0.000 description 2
- 235000010420 locust bean gum Nutrition 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000013049 sediment Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 239000011550 stock solution Substances 0.000 description 2
- 238000009210 therapy by ultrasound Methods 0.000 description 2
- OMDQUFIYNPYJFM-XKDAHURESA-N (2r,3r,4s,5r,6s)-2-(hydroxymethyl)-6-[[(2r,3s,4r,5s,6r)-4,5,6-trihydroxy-3-[(2s,3s,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]methoxy]oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@H](O)[C@H](O)O1 OMDQUFIYNPYJFM-XKDAHURESA-N 0.000 description 1
- WZFUQSJFWNHZHM-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)CC(=O)N1CC2=C(CC1)NN=N2 WZFUQSJFWNHZHM-UHFFFAOYSA-N 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000276438 Gadus morhua Species 0.000 description 1
- 229920000926 Galactomannan Polymers 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 244000141359 Malus pumila Species 0.000 description 1
- 229920000715 Mucilage Polymers 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- SWXVUIWOUIDPGS-UHFFFAOYSA-N diacetone alcohol Natural products CC(=O)CC(C)(C)O SWXVUIWOUIDPGS-UHFFFAOYSA-N 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 239000012456 homogeneous solution Substances 0.000 description 1
- 230000015784 hyperosmotic salinity response Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000000164 protein isolation Methods 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 238000007788 roughening Methods 0.000 description 1
- 235000014438 salad dressings Nutrition 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
- 235000015113 tomato pastes and purées Nutrition 0.000 description 1
- 238000002525 ultrasonication Methods 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Jellies, Jams, And Syrups (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56146928A JPS5847449A (ja) | 1981-09-16 | 1981-09-16 | 変性キサンタンガムを用いた高塩食品及びその製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56146928A JPS5847449A (ja) | 1981-09-16 | 1981-09-16 | 変性キサンタンガムを用いた高塩食品及びその製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5847449A JPS5847449A (ja) | 1983-03-19 |
| JPS643460B2 true JPS643460B2 (en]) | 1989-01-20 |
Family
ID=15418737
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56146928A Granted JPS5847449A (ja) | 1981-09-16 | 1981-09-16 | 変性キサンタンガムを用いた高塩食品及びその製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5847449A (en]) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4738666B2 (ja) * | 2001-08-10 | 2011-08-03 | 光雄 大住 | 半流動状加工水産物の絞出し容器 |
| JP7028494B1 (ja) * | 2020-12-03 | 2022-03-02 | 伊那食品工業株式会社 | キサンタンガム、およびそれを用いた食品 |
-
1981
- 1981-09-16 JP JP56146928A patent/JPS5847449A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5847449A (ja) | 1983-03-19 |
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