KR830001706B1 - Preparation of Mixed Extract of Garagean and Locust Bean Gum - Google Patents

Abstract

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Description

Preparation of Mixed Extract of Garagean and Locust Bean Gum

In the present invention, in the preparation of carrageenan from the beginning, the mixture of the original and prepared rocker strand gums is extracted and cooled, and then gelled transparent liquid obtained by complete filtration. It is a method of manufacturing a mixed extract of dried and pulverized carrageenan and locust bean gum to produce a high quality product at a very low cost and equipment compared to a conventional product by alcohol precipitation.

Garageenan and Locust bean gum are both polysaccharide viscous substances and are used in a wide range of food processing applications. Both mixtures are used for processing.

However, a conventional locust bean gum product contains a cell membrane and a protein as a ground product of seed endosperm, so that the aqueous solution becomes turbid and does not become a transparent gel.

In order to be able to use a mixture of carrageenan and locust bean gum as a material of a transparent gel such as fruit jelly, locust bean gum with good transparency by dissolving locust bean gum in water and injecting the filtered liquid into alcohol to precipitate and separate. Although this kind of product is commercially available, it has an uneconomical disadvantage due to its extremely high product cost.

Garagean is a polysaccharide of macromolecules contained in the seaweeds of the rockfish, which is composed of Garactose, Anhydrogalactose, and Sulfate-Esterized Garactose. It is a combination of chains, and it is easily dissolved when added to water and heated, and gels when it is cooled.

When gelling, the presence of metal ions such as Kalium and Calcium is required in the liquid.

In the chemical structure of locust bean gum, lactose is linearly bonded to form an irregular mannose side chain. It dissolves in water to form a highly viscous liquid, but it does not itself gel.

For example, an aqueous solution of a mixture of both of these in a ratio of 1: 1 forms a highly elastic gel when cold-gelled, compared to the original carrageenan gel.

Although the structure is not clear, the carrageenan gel has a double helix structure, which forms a three-dimensional structure and contains water molecules, but locust bean gum It is thought that the part of the constituent molecules forming the side chains of garactose is entangled with each other by hydrogen bonding with the molecules of the carrageenan to form a crosslink, which makes the structure of the gel even harder.

When pressure is applied to the carrageenan gel, most of the water contained in it is released and concentrated.

When compressing the carrageenan gel, water-soluble low-molecular substances other than carrageenan are released together with water, but are polymers such as locust bean gum, and moreover, those bound to the carrageenan molecules are concentrated to the end without being washed in water.

Mixed gels of locust bean gum and carrageenan have a flawless texture compared to gelatin gels, but it is a defect. Among the components of the locust bean gum, there are a lot of relatively low molecules and mannose side chains, and since these components have weak bonding strength with carrageenan gel, they are dissolved in the discharged water by pressing and removed. As a result, the gel prepared with the dried extract of locust bean gum produced by pressing and dehydration method has no texture of arc and has a very good texture.

Purified gum prepared by dissolving and filtering locust bean gum in water is produced by alcohol precipitation method, so that all components of relatively low molecular weight and mannose side chains are also recovered. The prepared gel has a texture of a staple like a mixed gel of the original crude product.

Other characteristics of the mixed extracts are locust bean gum and this tablet, which are insoluble in water and boil at 100 ° C. and gradually dissolve. However, the mixed extract is extremely convenient for cooking because it is extremely melted and easily dissolved by heating at about 70 ° C.

EXAMPLE

100 kg of primrose is treated in 1000 L of 10% CaOH solution at 85 ° C. for 3 hours, and the water washed in a washing tank is poured into a self-contained tank to pour water to 2,500 L with the aid to be dissolved by heating.

At this time, an appropriate amount of ferric chloride is added as a coagulant to be sufficiently dissolved.

Separately, 31 kg of purified locust bean gum was slowly added to 2,500 L of water with vigorous stirring, mixed, heated, and dissolved, and then dissolved by adding appropriate amount of chlorinated chloride as a coagulant. .

The clean and transparent filtrate is a water-cooled steam belt conveyor, gelled to 0 ° C, cut into suitable sizes, wrapped in a filter cloth, stacked evenly and evenly so that the thickness of the layer is about 3 cm. When the pressure is gradually increased at a pressure of about 1 cm 2 and 10 kg, it is pressurized and lost to 97% of the gel-containing components. The time required until this time is about 10 hours.

After pressing, the film of concentrated gel is dried until the moisture content is 10% by hot air at 60 ℃, and the dried gel is a powder product of about 100 mesh by crusher.

50 kg of the final product was obtained, and the ratio of the purified gum contained in the mixture was about 1: 1.

The effect of GaCl as coagulant added during the cooking was as follows.

Since the carrageenan (Canogeenan) solution forms a gel in the presence of (K ⁺ ) ion salt in the chlorine chloride, it is added as a coagulant. By increasing the viscosity and strength, the elasticity is increased to improve the texture.

Claims (1)

As described above in the text, the algae of the thorn tree are precipitated in an alkaline solution and ironed, and the washed water is added to a mixture of locust bean gum separately or together in water, heated, dissolved, and mixed to add a small amount of potassium chloride. A method of producing a mixed extract of carrageenan and locust bean gum, characterized by cooling and gelling the obtained liquid by filtration and then squeezing, dehydrating, drying and pulverizing.