Cooking snack foods
US-10159271-B2 · Dec 25, 2018 · US
Water-soluble polysaccharide derived from root vegetable and method for producing same
US11213057B2 · US · B2
| Field | Value |
|---|---|
| Publication number | US-11213057-B2 |
| Application number | US-201716463975-A |
| Country | US |
| Kind code | B2 |
| Filing date | Nov 24, 2017 |
| Priority date | Nov 28, 2016 |
| Publication date | Jan 4, 2022 |
| Grant date | Jan 4, 2022 |
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- Title
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Abstract
Official abstract text for this publication.
The purpose of the present invention is to provide a water-soluble polysaccharide which is less expensive and enables the production of an acidic protein food or drink, said acidic protein food or drink being stable in an acidic pH range at the isoelectric point of protein or higher, even by using a starting material such as a root vegetable. A water-soluble polysaccharide, which is extracted from a starting material derived from a root vegetable in a wet state with hot water under acidic conditions of pH 2.7-3.7, can well stabilize an acidic protein food or drink in a pH range at the isoelectric point of protein or higher.
First claim
Opening claim text (preview).
The invention claimed is: 1. A method for producing a water-soluble polysaccharide derived from a root vegetable, comprising extracting a raw material derived from the root vegetable, which is in wet state, with a hot water at pH 2.7 to 3.7 at a temperature higher than 100° C. and 130° C. or less, wherein the raw material in wet state is a raw material containing water, which has not been subjected to a drying step, and a moisture content of the raw material in wet state is 40 to 99% by weight. 2. The method for producing a water-soluble polysaccharide derived from a root vegetable according to claim 1 , wherein the extraction pH is pH 2.8 to 3.6. 3. The method for producing a water-soluble polysaccharide derived from a root vegetable according to claim 1 , wherein the raw material derived from the root vegetable is Irish potato. 4. The method for producing a water-soluble polysaccharide derived from a root vegetable according to claim 1 , wherein the extraction pH is pH 3.0 to 3.6. 5. The method for producing a water-soluble polysaccharide derived from a root vegetable according to claim 2 , wherein the raw material derived from the root vegetable is Irish potato. 6. The method for producing a water-soluble polysaccharide derived from a root vegetable according to claim 4 , wherein the raw material derived from the root vegetable is Irish potato. 7. The method for producing a water-soluble polysaccharide derived from a root vegetable according to claim 1 , wherein the moisture content of the raw material in wet state is 50 to 99.9% by weight. 8. The method for producing a water-soluble polysaccharide derived from a root vegetable according to claim 2 , wherein the moisture content of the raw material in wet state is 50 to 99.9% by weight. 9. The method for producing a water-soluble polysaccharide derived from a root vegetable according to claim 3 , wherein the moisture content of the raw material in wet state is 50 to 99.9% by weight. 10. The method for producing a water-soluble polysaccharide derived from a root vegetable according to claim 4 , wherein the moisture content of the raw material in wet state is 50 to 99.9% by weight. 11. The method for producing a water-soluble polysaccharide derived from a root vegetable according to claim 5 , wherein the moisture content of the raw material in wet state is 50 to 99.9% by weight. 12. The method for producing a water-soluble polysaccharide derived from a root vegetable according to claim 6 , wherein the moisture content of the raw material in wet state is 50 to 99.9% by weight.
Assignees
Inventors
Classifications
Flavoured milk preparations {; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners} · CPC title
Proteins · CPC title
Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title
Acidified milk products, e.g. milk flavoured with fruit juices (A23C9/1542 takes precedence; fermentation A23C9/12) · CPC title
- A23L19/12Primary
of potatoes · CPC title
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- What does patent US11213057B2 cover?
- The purpose of the present invention is to provide a water-soluble polysaccharide which is less expensive and enables the production of an acidic protein food or drink, said acidic protein food or drink being stable in an acidic pH range at the isoelectric point of protein or higher, even by using a starting material such as a root vegetable. A water-soluble polysaccharide, which is extracted f…
- Who is the assignee on this patent?
- Fuji Oil Holdings Inc
- What technology area does this patent fall under?
- Primary CPC classification A23L19/12. Mapped technology areas include Human Necessities.
- When was this patent published?
- Publication date Tue Jan 04 2022 00:00:00 GMT+0000 (Coordinated Universal Time) (B2). Legal status and post-grant events are not shown on this page.
- What related patents are in patentsdb?
- We list 8 related publications on this page (citations in our corpus or others sharing the same primary CPC).