DK142443B - Use of a culture filtrate of molds containing pectin glycosidases and protopectinases to open fruit and vegetable meats. - Google Patents

Description

(11) PUBLICATION 142443 DENMARK w) i «.ci. ' 23 l 1/212 (21) Application No. 409l / 6g (22) Filed on 29 Jul. [9 ^ 9 clothesSl (24) Running day 29- Jul. 19 ^ 9 ν '(44) The application submitted and ·, 1 nOf) the petition published on J · u ° v »1 THE DIRECTORATE FOR PATENT AND TRADEMARKET (30) Pnority requested from it

Oct 29 1968, 1805808, DE

(71) ROEHM GMBH, Kirsehenallee, 6100 Darmstadt, DE.

(72) Inventor: Ekkehard Grampp, Am Pfarrweiher 22, Oter-Ramstadt / Darmstadt, DE: Josef Krebs, WaTdstraese 44, Traisa ueb. Darmstadt, DE: Helmut Dhlig, Ririgstrasse 26 a, Rossdorf ueb. Darmstadt, DE.

(74) Plenipotentiary in the proceedings:

The company Chas. Hude.

(B4) Use of a culture filtrate of molds containing pectin = cosidases and protopectinases to open fruit and vegetable meats.

Pectolytic enzymes are known to affect finely divided fruits or vegetables. In this treatment, pectic substances, especially protopectins, build up intercellular binding material and dissolve the fruit cells, the vegetable flesh is broken down into single cells. At the same time, the highly esterified soluble pectin is degraded to polymethylgalacturonase to such an extent that the viscosity of the aqueous phase is no longer sufficient to produce a fruit or vegetable flesh which, upon prolonged storage, does not secrete precipitates. Furthermore, the amount of pectin esterase in the usual pectinase preparations results in an undesirably high amount of methanol.

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According to a work by D. Sule and D. Cirik (in "Fliissiges Obst" booklet 6/1968), these disadvantages are avoided by allowing an enzyme preparation consisting mainly of pectin glycosidases (polygalacturonases) and protopectinases to affect the finely divided fruits or vegetables. after brief heating. Thereby, the insoluble pectin of the intercellular binding material is dissolved without the highly esterified soluble pectin depolymerizing or deesterifying.

Thus far, the enzyme preparation suitable for this purpose had to be enriched in conventional manner not yet described in the literature from conventional pectinase preparations and separated from the enzymes which cleave and degrade the soluble highly esterified pectin.

It is known from German Patent No. 754,713 and US Patent No. 1,932,833 to add to the juice clarification of a fruit juice produced in the usual manner an enzyme-crude complex which, by virtue of a content of polymethylgalacturonase and pectin esterase, can degrade them in the juice. dissolved pectins. After destruction of the pectic substances, the juice is easily filterable. In contrast, the object of the present invention is to open up broken fruit and vegetable meat for the purpose of producing a non-precipitating fruit or vegetable marrow. For this purpose, the presence of polymethylgalacturonase and / or pectin esterase enzymes is absolutely detrimental, because in the products prepared according to the invention the dissolved pectin must be preserved.

It has now been found that, under ordinary culture conditions, a smaller number of molds produce the pectin glycosidases (polygalact = turonases) sought and protopectinases in such purity and substantially free of polymethylgalacturonases and pectin esterases that the culture filtrates from these mold fungi can be readily recovered. used for picking up finely divided vegetable or fruit meat. Among the suitable mold strains, Aspergillus alleaceus should be highlighted. Also suitable are: Aspergillus parasiticus, Rhizopus javanicus, Ceratocystis paradoxa, Penicillium roqueforti and Penicillium stoniferiferum.

It is surprising to those skilled in the art that, unlike the known pectinase formers, these molds produce neither polymethylgalacturonase which cleaves soluble high esterified pectin, nor pectin ester 3 which converts the highly esterified pectin into low esterified pectin and pectic acid. those available for a cleavage of polygalacturonases. The enzymes from these molds cannot be compared to conventional pectinases and are e.g. not suitable for clarifying apple juice.

The fruit and vegetable meat concentrates prepared by the enzyme compositions described in the present application differ by dilution with water not in serum and pulp and are distinguished by a low methanol content.

The use of the enzyme preparations described in this application for the digestion of broken vegetable or fruit meat according to the method according to DAS 1.276.989 leads to an even better result than the use of the enzyme preparations described in said disclosure. The preferred method of opening is shown in the following examples.

The pectin glycosidase used in the Examples has an activity of 250 PGU per mg. The activity of 1 PGU corresponds to the amount of enzyme which lowers the viscosity of 1 mg of pectin in a standard pectin solution (apple pectin POMOSIN) of 40 minutes at 30 ° C and a pH of 4 Δ 1 / »sp = 0.05.

Example 1.

Preparation of carrot hydrolyzate.

The carrots decompose roughly (10 - 20 mm long, 3 mm thick) and to 2 parts by weight of carrots add 1 volume of water. With citric acid, adjust to a pH of 4.5 - 5.5 and add 1 ° / oo pectic glycidase from cultures of Aspergillus alleaceus. It is either fermented for 16-20 hours at room temperature or 1-2 hours at 45 - 50 ° C with still stirring. Then, either by means of a vibration screen, a decanting centrifuge or an access machine, the samples are processed, bottled and pasteurized.

The yield is increased from 60 (without enzyme) to 71.6%. The product has a substantially lower methanol content than a carotene hydrolyzate prepared with the usual pectinase preparations: with pectin glycosidase 435 mg methanol per day. 795 mg methanol per kg kg.

Example 2.

Preparation of celery hydrolyzate.

500 g of celery decompose, heat to 85 ° C with 100 ml of tap water, then cool to 50 ° C, then add 1 ° / oo pectin glycosidase from cultures of Aspergillus alleaceus (dissolved in 10 ml of water).

Ferment for 2 hours at the natural pH of 5.6 and at 45 -50 ° C with still slow stirring. Within 30 minutes, decay of the cellular structure occurs. After the fermentation is finished, heat to 80 - 85 ° C, decompose for 1 minute with a homogenizer and drain on a vibration screen. The yield is 533 g of a fine yet liquid aromatic celery puree.

Example 3

Preparation of rose hydrolyzate.

The hips are trimmed, washed and shredded in a meat machine. To 1 part by weight of the rose is added 1 part by volume of water and heated to 80 ° C. When heated to only 50 ° C, no taste damage occurs. After addition of 1 ° / oo pectin glycosidase from cultures of Rhizopus javanicus, it is fermented with stirring for 2 hours at 50 ° C, then heated to 80 ° C and screened from cores and shell residues. The residues can be extorted to increase the yield.

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Analytical data;

Blind value Pectin glycosidase _ (without enzyme) _l ° / oo_ pH 4.2 4.2 g acid / l 6.6 6.6 Density 1.044 1.050 Dry matter (%) 9.4 10.4

Yield 285 ml 380 ml

After pressing 170 ml 103 ml

Total ml 455 483 Before fermentation it can also be heated to 80 ° C. This leads to hip hydrolysis with the following analytical data:

Blind value Pectin glycosidase ___ (without enzyme) _1 / oo pH 4.3 4.3 g acid / 1 4.7 5.1 · Density 1,032 1,068 Solids (%) 7.8 10.4

Yield 265 ml 380 ml

Post-pressing 215 ml 103 ml

Total ml 480 483

Example 4

Preparation of tomato hydrolyzate.

Wash 500 g of Dutch tomatoes, decompose in a meat machine and bring to 90 ° C immediately with stirring. After cooling to 50 ° C, was added