THERMO-GELABLE POLYSACCHARIDE

1352938 Food preparations from polysaccharides TAKEDA YAKUHIN KOGYO KK 19 April 1971 [24 March 1970 7 April 1970 (2)] 25858/71 Heading A2B [Also in Division C3] The Specification is directed to a novel polysaccharide, designated PS which is a microbial metabolite composed of glucose units connected...

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Bibliographische Detailangaben
Hauptverfasser:	NAKAGAWA T,JA, YAMATODANI S,JA, ASAI M,JA, MATSUKURA A,JA, SHIBATA M,JA, KANAMARU T,JA, KIMURA H,JA, SUZUKI T,JA, NAKATANI H,JA, SATO S,JA
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	1352938 Food preparations from polysaccharides TAKEDA YAKUHIN KOGYO KK 19 April 1971 [24 March 1970 7 April 1970 (2)] 25858/71 Heading A2B [Also in Division C3] The Specification is directed to a novel polysaccharide, designated PS which is a microbial metabolite composed of glucose units connected to each other via mainly #-1, 3-glucosidic linkages. Among its many characteristics, it has a M.W. of from 44000 to 77000, contains no nitrogen, is soluble in aqueous 0.5N NaOH solution, formic acid and dimethyl sulphoxide, silghtly soluble in aqueous ammonia but sparingly soluble or insoluble in plain water, ethanol or acetone, and is gellable by heating in the presence of water forming a gel irreversibly. The polysaccharide PS may be incorporated into food material in amount ranging from 0.05 to 13% by weightrelative to the finished food as served and in the case of starch-containing food, in amounts ranging from 0.0015 to 1 part PS per part of the starch. The finished foods may contain water in an amount of 7-200 times the weight of PS. The agar-like gel obtained by gelling PS is stable even under strongly acidic conditions. A very large number of food (or feed) constituents and food products that may be enhanced with the aid of the polysaccharide PS are specifically mentioned. The preparation of an edible jelly from PS, cane sugar, citric acid, sodium tripolyphosphate, guar gum and water is disclosed. Examples are directed to the incorporation of PS in Japanese kamaboko based on salted fish, potato starch, sweet cake and monosodium glutamate (optionally containing preservative such as sorbic acid or 2 - (2' - furyl - 3 - (5' - nitro - 2' - furyl) - acrylamide)); a simulated jelly-fish delicacy made by steaming a paste of PS in water; a substitute for Japanese konnyaku powder prepared by extending konnyaku powder with the polysaccharide PS; a konnyaku-like gel based on sodium tripolyphosphate, stearyl monoglyceride and sodium glutamate; salad dressing based on corn oil and vinegar; Berliner ham; corned beef; sausage meat; Hamburg steak based on ground beef, butter-roasted hashed onion, egg, rusk and spices; noodles; cookies based on butter, granular sugar, egg yolks and wheat flour; rice; bean jam jelly based on starch, cane sugar and bean jam; cream jelly based on milk, whole eggs and cane sugar; a jelly premix based on cane sugar, citric acid, sodium tripolyphosphate and guar gum; ice-cream based on fresh cream, unpasteurised milk, defatted condensed milk,