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Agarobiose-contg. composition

A technology of agarobiose and agarooligosaccharides, which is applied in beverages or condiments, food or beverage additives, and food fields to achieve the effects of increasing substrate concentration, improving quality and yield, and reducing costs

Inactive Publication Date: 2002-07-24
TAKARA HOLDINGS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditionally, no attempt has been made to use agarobiose or agarobiose-containing saccharides in foods, beverages or condiments

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0087] To prepare the agarobiose-containing composition, a commercially available agar (Ina agar S-7 type, Ina Shokuhin Kogyo) was dissolved in deionized water at a concentration of 10% (w / v). Then add the activated form (H + ) strong cation exchange resin (Diaion SK-104, Mitsubishi Chemical). Hydrolysis was carried out at 90°C for 3 hours. After the reaction, the mixture was cooled to normal temperature and subjected to solid-liquid separation (removal of the resin from the solution). The resulting solution was treated with activated carbon at a concentration of 2% (w / v) to remove colored substances and the like and filtered with a filter having a pore size of 1 μm. After adjusting the pH with 1N NaOH, the filtrate was lyophilized according to a conventional method to prepare agarobiose-containing compositional form of Agabiose.

[0088] The Agabiose contains 2.3% of water, 9.8% of galactose, 44.1% of agarobiose, and 43.4% of agarooligosaccharides including agarotetraose a...

Embodiment 2

[0090] Dissolve S-7 type Ina agar in deionized water at a concentration of 10% (w / v). Add the activated form (H + ) strong cation exchange resin. Hydrolysis is carried out at 90°C for about 1.5 hours. After the reaction, the mixture was cooled to normal temperature and subjected to solid-liquid separation. The resulting solution was treated as described in Example 1 to prepare agarobiose-containing compositional form of Agaoligo.

[0091] The Agaoligo contains 2.3% water, 9.5% galactose, 16.2% agarobiose, and 70.3% agarooligosaccharides including agarotetraose and agarohexaose (pH 5.1).

Embodiment 3

[0093] Dissolve S-7 type Ina agar in deionized water at a concentration of 10% (w / v). To this was added citric acid at a concentration of 1% (w / v). Hydrolysis was carried out at 95°C for 3 hours. After the reaction, the mixture was cooled to normal temperature. The resulting solution was treated with activated carbon at a concentration of 2% (w / v) to remove colored matter and filtered to prepare a citric acid degradation product as an agarobiose-containing composition.

[0094] The citric acid degradation product contains 10% solids, 1% (w / v) citric acid, 3.1 g / L galactose, 14.8 g / L agarobiose, and 80 g of agarose oligosaccharides including agarotetraose and agarohexaose / L (pH2.6).

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PUM

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Abstract

A material containing agarobiose; a method for preparing the material; and a food, a drink or a seasoning using the material, which is tasty and has the effect of alleviating a stimulant taste and of enhancing the depth of sweetness.

Description

technical field [0001] The present invention relates to a saccharide composition derived from seaweed used as an active ingredient of a pharmaceutical composition or a functional food or drink, a method for preparing the composition, and a composition containing the composition with reduced pungent taste and enhanced sweetness. Foods, beverages or condiments that have a significant effect on flavor amplitude (amplitude). The invention also relates to beverages with a new taste and additives for the production of food or beverages with improved taste. technical background [0002] Agarobiose and agarobiose-containing sugars are obtained by hydrolyzing agarose, agarose, etc., which are polysaccharides contained in seaweed or red algae. Conventionally, no attempt has been made to use agarobiose or agarobiose-containing saccharides for foods, beverages or seasonings. purpose of invention [0003] The main object of the present invention is to provide the raw material containi...

Claims

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Application Information

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IPC IPC(8): A23L17/60A21D2/18A23C20/02A23F3/16A23F3/40A23G1/00A23G1/40A23G1/48A23G3/00A23G3/34A23G3/42A23G3/48A23L1/09A23L2/52A23L2/60A23L5/30A23L7/109A23L13/40A23L13/60A23L17/00A23L21/15A23L23/00A23L27/10A23L27/30A23L29/20A23L29/256C12G3/06
CPCA23F3/163A23L1/2363A23L1/068C12G3/06A23L2/60A23G1/48A23G3/48A23L1/3255A23L1/09A23L1/337A23G3/42A23F3/405A23G1/40A23L1/39A23L1/31409A23V2002/00A23G2200/06A23G3/346A23L1/3175A23L1/0532A23C20/025A23L1/31445A21D2/18A23L2/52A23L1/16Y02P20/582A23L29/256A23L21/15A23L29/30A23L7/109A23L27/33A23L13/42A23L13/428A23L13/65A23L17/70A23L17/60A23L23/00A23L7/00A23L5/00A23L21/00A23L11/45A23V2250/2124A23V2250/704A23V2250/708A23V2250/032A23V2250/0638A23V2250/0626A23V2250/606
Inventor 榎龙嗣佐川裕章酒井武大屋敷春夫榊原仁嗣落合一赖加藤郁之进
Owner TAKARA HOLDINGS
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