公开(公告)号：US4096286A

公开(公告)日：1978-06-20

申请号：US791012

申请日：1977-04-26

申请人： Sakuichi Sakakibara ,  Ko Sugisawa ,  Yasushi Matsumura ,  Hidefumi Okamoto

发明人： Sakuichi Sakakibara ,  Ko Sugisawa ,  Yasushi Matsumura ,  Hidefumi Okamoto

IPC分类号： A23L29/20 ,  A23L21/12 ,  A23L29/231 ,  A23L1/04

CPC分类号： A23L21/12 ,  A23L29/231

摘要： A mixture of pectin, an edible mono- or disaccharide, an edible organic acid, an edible salt of an organic acid, and at least one further ingredient of the group consisting of fruit pulp, fruit juice, syrup, flavoring agents, coloring agents, and water, when sterilized and maintained under sterile conditions, has a long storage life and is quickly converted to an edible gel at ambient temperature by mixing with an edible source of calcium ions, such as milk. For a gel of pleasant taste and texture, the initial mixture should contain, per gram of pectin, 2.5 to 30 g of the saccharide, 0.15 to 0.75 g organic acid, 22.3 to 85 g water. It should further contain 1 g to 1.5 g of the organic acid salt per gram of the organic acid, and enough of the acid and salt to make the pH of the mixture 3.0 to 4.3. 25 to 40% of the carboxyl groups in the pectin are to be esterified with methanol.

摘要翻译： 果胶，可食用单糖或二糖，可食用有机酸，有机酸的食用盐和至少一种由果肉，果汁，糖浆，调味剂，着色剂， 和水，当在无菌条件下灭菌并保持时，具有长的储存寿命，并且通过与可食用的钙离子源（例如牛奶）混合，在环境温度下快速转化为可食用的凝胶。 对于令人愉快的味道和质感的凝胶，初始混合物应含有每克果胶2.5至30克的糖，0.15至0.75克有机酸，22.3至85克水。 每克有机酸应进一步含有1g至1.5g有机酸盐，足够的酸和盐使混合物的pH为3.0至4.3。 果胶中25〜40％的羧基用甲醇酯化。