Food or edible material: processes – compositions – and products – Fermentation processes – Alcoholic beverage production or treatment to result in...
Patent
1992-10-23
1995-01-31
Naff, David M.
Food or edible material: processes, compositions, and products
Fermentation processes
Alcoholic beverage production or treatment to result in...
210681, 210687, 210688, 426 15, 435178, 435179, 530412, 530415, C12G 106, C02F 142, C12N 1110
Patent
active
053857410
DESCRIPTION:
BRIEF SUMMARY
The present invention relates essentially to an ionotropic gel deficient in ionic gelling entity, to a method of preparing such a gel and to a use thereof, especially in a process for the production of sparkling wine such as champagne.
It is known that a category of gels are formed through the binding of ions at certain precise sites on macromolecular chains, called binding sites or crosslinking sites, thus forming bridges between these chains. These ions, which can be designated by the general expression "ionic gelling entity" are for example polyvalent cations, generally divalent or trivalent cations such as the calcium ion or the aluminum ion. The gels formed in this way are sometimes called "ionotropic gels". Alginates, pectates, carrageenans, carboxymethyl cellulose and chitosans may be mentioned among these gels. These gels have been described in particular by J. Klein et al. in Angew. Makromol. Chem. (1979), vol. 76/77, no. 1141, p. 329-50, by K. D. Vorlop et al. in Biotechnol. Lett. (1981), vol. 3, no. 1, p. 9-14, by H. J. Purz et al. in Acta Polymerica (1985), vol. 36, no. 10, p. 569-574, and by R. Berger et al. in Acta Biotechnol. (1988), vol. 8, no. 5, p. 401- 405.
Alginic acid and pectic acid, for example, consist of polysaccharide chains and are widespread in the plant kingdom.
Their industrial use is well known, in particular in the food industry and especially for effecting biotransformations.
In the case of alginic acid, for example, polyvalent valent cations such as the calcium ion, Ca.sup.2+, form bridges at certain precise sites on the polysaccharide chains, corresponding to polyguluronic sequences, thereby creating a mesh-like structure. This type of crosslinked structure is utilized for example in the immobilization of microorganisms such as bacteria or yeasts, or macromolecules such as enzymes.
Thus, for certain fermentation processes used in the food industries for example, the value of using microorganisms or enzymes not in the free state, but immobilized in appropriate inclusion materials, has been discovered. By virtue of their network-like structure, these materials retain the microorganisms or the enzymes, but remain permeable to the substrates and the fermentation products. Among the principal advantages of this technique, there may be mentioned the fact that it facilitates continuous operation and that it is easier to separate the enzyme systems from the reaction medium (see French patent application A-2 320 349 to INRA, the inclusion material being a polyacrylamide matrix; French patent application A-2 432 045 to INRA, the inclusion material being a polyacrylamide or an alginate (claim 4); and the article in the journal Pour la Science no. 146, December 1989, pages 20 to 21).
According to one of the techniques for the immobilization of yeasts, the latter are suspended in an aqueous solution of sodium alginate. Droplets are formed from said suspension, for example by means of nozzles of small cross-section, and these droplets are then dropped into a solution of calcium chloride to cause the formation of a gel by ionic crosslinking of the alginate, in the form of gelled spheres of about 2 to 3 mm in diameter, commonly known as "beads". These beads are subsequently rinsed to remove the excess calcium chloride and are then used as such in a fermentation process or are either stored in an appropriate aqueous medium or dried for long-term storage (French patent 2 633 937).
Thus the beads prepared in this way, which constitute fermentation biocatalysts, have a high content of calcium ions, principally forming the ionic crosslinking entity. In general, the term "biocatalyst" is understood as meaning a system which is capable of effecting a biochemical reaction, starting from a substrate, under appropriate conditions.
Furthermore, a very frequent problem, especially in the food industries, for example in the preparation of drinks such as fruit juices, wine and champagne, is that of the precipitation of certain compounds, such as potassium bitartrate or calcium tartrate, in the form of
REFERENCES:
patent: 4352883 (1982-10-01), Lim
patent: 4368322 (1983-01-01), Muzzarelli
patent: 4663286 (1987-05-01), Tsang et al.
patent: 5055402 (1991-10-01), Greene et al.
Veliky et al., Biotechnology Letters, vol. 3, No. 6, 1981, pp. 275-280.
Amerine et al., The Technology of Wine Making, 2nd ed., Avi Publ. Co., Westport, Conn. 1967 (pp. 296-299, 339 & 340).
Rinn Jean-Charles
Robillard Bertrand
Champagne Moet & Chandon
Naff David M.
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