NZ316894A - - Google Patents

Info

Publication number
NZ316894A
NZ316894A NZ316894A NZ31689496A NZ316894A NZ 316894 A NZ316894 A NZ 316894A NZ 316894 A NZ316894 A NZ 316894A NZ 31689496 A NZ31689496 A NZ 31689496A NZ 316894 A NZ316894 A NZ 316894A
Authority
NZ
New Zealand
Prior art keywords
treatment
ions
enzymes
cellulytic
homogenate
Prior art date
Application number
NZ316894A
Inventor
Gitte Budolfsen
Hans Peter Heldt-Hansen
Original Assignee
Novo Nordisk As
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 Novo Nordisk As filed Critical Novo Nordisk As
Publication of NZ316894A publication Critical patent/NZ316894A/xx

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

process for preparing a food product is claimed comprising subjecting a pectinaceous homogenate or slurry to: a) a treatment with one or more enzymes, selected from cellulytic, hemi-cellulytic, pectinolytic or proteolytic enzymes such as galactanases, arabinanases, a-arabinofuranosidases, rhamnogalacturonan acetyl esterases (RGAE), endoglucanases, mannanases or xylanases; b) a treatment with a pectinesterase (PE), which PE is essentially free from pectic depolymerizing enzymes followed by c) an enzyme inactivating treatment; wherein the process is performed in the presence of divalent metal ions, especially Ca2+, the ions being inherently present in said homogenate or slurry, or the ions being added at any time prior to, during or after the process steps (a) to (c). The final product may be a jam, marmalade, jelly, juice, paste, soup, dressing, sauce, condiment, ketchup, salsa, chutney, pudding, mousse, or other dessert
NZ316894A 1995-09-22 1996-09-17 NZ316894A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DK106195 1995-09-22
PCT/DK1996/000391 WO1997010726A1 (en) 1995-09-22 1996-09-17 A process for the improvement of gel formation or viscosity increase

Publications (1)

Publication Number Publication Date
NZ316894A true NZ316894A (en) 2000-01-28

Family

ID=8100555

Family Applications (1)

Application Number Title Priority Date Filing Date
NZ316894A NZ316894A (en) 1995-09-22 1996-09-17

Country Status (9)

Country Link
EP (1) EP0851736A1 (en)
JP (1) JPH11511330A (en)
AR (1) AR003616A1 (en)
AU (1) AU710702B2 (en)
IL (1) IL123425A0 (en)
IN (1) IN183517B (en)
NZ (1) NZ316894A (en)
WO (1) WO1997010726A1 (en)
ZA (1) ZA967790B (en)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
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
CN1143163C (en) 1997-07-25 2004-03-24 精工爱普生株式会社 Display and electronic device equipped with same
ES2213917T3 (en) * 1997-10-10 2004-09-01 Unilever N.V. PROCEDURE TO PREPARE A TOMATO-BASED PRODUCT WITH METHYLESTERASE PECTIN AND HYDROCOLOID ADDED.
JP4105373B2 (en) * 2000-09-05 2008-06-25 株式会社ミツカングループ本社 Konjac and its manufacturing method
CN101227833B (en) * 2005-07-22 2011-07-13 马尔斯公司 Fruit snack
JP6333510B2 (en) * 2012-06-29 2018-05-30 株式会社明治 Method for producing sauces containing cut fruits or vegetables
ES2765698T3 (en) * 2012-07-02 2020-06-10 Unilever Nv Concentrated food composition comprising a pectin gel
CA2878116A1 (en) * 2012-07-02 2014-01-09 Unilever Plc Concentrate food composition in the form of a gel
GB201409047D0 (en) * 2014-05-21 2014-07-02 Cellucomp Ltd Cellulose microfibrils
JP2017153454A (en) * 2016-03-04 2017-09-07 公立大学法人大阪府立大学 Method for producing pectic polysaccharides
RU2623114C1 (en) * 2016-10-20 2017-06-22 Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") Method for manufacturing marmalade product

Family Cites Families (2)

* Cited by examiner, † Cited by third party
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

Also Published As

Publication number Publication date
AR003616A1 (en) 1998-08-05
JPH11511330A (en) 1999-10-05
ZA967790B (en) 1997-05-27
IN183517B (en) 2000-01-22
EP0851736A1 (en) 1998-07-08
IL123425A0 (en) 1998-09-24
AU6923896A (en) 1997-04-09
AU710702B2 (en) 1999-09-30
WO1997010726A1 (en) 1997-03-27

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