JP3136295B2 - Plant component-containing food and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food containing an enzyme-treated substance of a plant and a method for producing the same.

[0002]

2. Description of the Related Art Some foods containing plants such as vegetables are blended in such a state that the shape of the plants can be observed as they are, but such foods are naturally limited in form and type. Therefore, when attempting to mix plants such as vegetables with various processed foods, it is common to use finely ground or ground plants. However, when vegetables and the like are mechanically ground, the cell walls are destroyed, and the effective components in the cells, that is, aroma components, pigment components, nutrient components, etc. are lost, and the fineness of the plant particles is reduced. There was a drawback that there was a limit and the tongue was bad.

[0003] In order to solve such disadvantages, there is a method of treating plant tissue with an enzyme to separate it into single cells and blending it into a food, which is usually carried out by the following procedure. (A) After removing unnecessary portions of the plant, the plant is washed with tap water. (B) Slicing with a slicer or the like. (C) Heat to around 90 ° C. to inactivate the in vivo enzymes. (D) If necessary, add water, add a plant tissue unicellular enzyme, and treat at 30 to 50 ° C. for 30 minutes to 2 hours. (E) Remove undecomposed substances using an 18-22 mesh sieve. (F) Concentrate and dry as needed. (G) Heat to 90 ° C. or higher to deactivate the enzyme and sterilize.

[0004] According to the above method, fresh plant tissue can be decomposed to the cell level, so that there is no problem such as roughening of the tongue, and only the pectin connecting the cells is decomposed to form a cell wall. Since it can be left, the loss of the active ingredient in the plant cells can be prevented. However, this method has a disadvantage that a large amount of undegraded substances such as fibrous materials also remain in order to leave plant cell walls, and fiber components useful as food are removed in the step (e) without being decomposed. Furthermore, various bacteria and the like attached to the raw material plant grow during the treatment and spoil nutrient components,
There was also a problem that storage stability was reduced.

[0005] In cleaning the plant material as a raw material, hypochlorite sterilization (for example, 100 ppm, 10 minutes) and heat sterilization (90 ° C, 10 minutes) were performed. Although an order of magnitude reduction was observed, it was not possible to prevent proliferation in the step (d).

[0006]

SUMMARY OF THE INVENTION Under the circumstances described above, the present invention provides an enzyme-treated plant component that effectively utilizes not only the active ingredient in plant cells but also the fiber component and suppresses damage by various bacteria. It is an object of the present invention to provide a blended, nutritious plant component-containing food, and to provide a method for efficiently producing such a food.

[0007]

SUMMARY OF THE INVENTION An object of the present invention is to provide a single-cell-containing fraction separated from a decay product produced by allowing a fresh plant body to react with an intercellular substance degrading enzyme, This can be achieved by a plant component-containing food characterized by being mixed together with a liquefied product obtained by reacting a fibrinolytic enzyme with a residue fraction obtained by separating a content fraction.

[0008] The plant component-containing food of the present invention is prepared by dissolving a fresh plant body with a plant cell-cell degrading enzyme to disintegrate the tissue of the plant body, and then dividing the product into a single cell-containing fraction and a residue fraction. The residue fraction is further converted to a liquefied product by reacting a fibrinolytic enzyme with the residue fraction, and the liquefied product is mixed with the single-cell-containing fraction and blended with a food material to produce a liquefied product. .

Further, in producing the plant component-containing food as described above, at least one of the action of a plant intercellular substance degrading enzyme and the action of a fibrinolytic enzyme is carried out in the presence of lysozyme. In addition, by adopting a method in which the single cell-containing fraction and the liquefied product are mixed after deactivating the enzyme, a plant component-containing food with even better preservability can be obtained.

[0010] In addition, the single cell-containing fraction and the liquefied product are mixed and then dehydrated to form a paste or solid, thereby further improving the preservability, facilitating the incorporation into food materials, and further improving the use of a wide range of foods. On the other hand, it is possible to mix and contain plant components.

Examples of the plant which is a raw material of the plant component-containing food of the present invention include vegetables such as pumpkin, tomato, carrot and spinach, fruits such as plum and apple, seeds such as pea, and shiitake mushroom and the like. Although mushrooms and the like can be used, the present invention is not limited thereto, and any fresh mushrooms may be used as long as they meet the gist of the present invention.

In order to produce a plant component-containing food according to the present invention, a plant as a raw material is first washed with water to remove dirt.
After the unnecessary portion is cut off, it is cut into an appropriate convenient size for enzymatic treatment. The size varies depending on the type of raw material. For example, in the case of leaves such as spinach, a width of about 10 mm is sufficient, and in the case of carrots and pumpkins, the size is sliced to a width of about 1 mm or 3 mm.
It is a good idea to cut it into square dice. Next, the raw material thus cut is subjected to blanching treatment at 90 ° C. for 1 minute or more as a pretreatment to inactivate in vivo enzymes in the raw material, but it is preferably performed for 3 to 10 minutes.

If necessary, for example, about 0.5 to 2 times water is added to the raw material thus pretreated, and an intercellular substance-decomposing enzyme such as pectinase is added thereto. A treatment is performed at a treatment temperature of ° C. for a predetermined time to decompose the plant tissue. At this time, the yield is generally higher when the system is acidic, for example, when the pH is in the range of 4 to 5, but since the raw material containing chlorophyll tends to brown, the pH of the system is 6 to 8. Desirably within the range. In addition, when lysozyme is added to the system during the above enzyme treatment, it is effective in controlling various bacteria. The concentration added at this time is usually about 20 to 100 ppm.

The liquid disintegration product obtained by performing the tissue decomposition treatment is separated into a single cell-containing fraction and a residue fraction by, for example, filtering through a sieve of about 30 mesh.
The liquid single cell-containing fraction thus obtained is, for example, 90 to 1
After treatment at 00 ° C. to inactivate the enzyme activity, the mixture is cooled and stored.

On the other hand, the separated residue fraction is treated with, for example, a fibrinolytic enzyme such as cellulase, for example, for 30 minutes or more while stirring at a treatment temperature of, for example, 30 to 60 ° C. by adding appropriate water as necessary. To decompose it. At this time, an acidic substance or an alkaline substance is added so as to obtain an optimum pH according to the characteristics of the fibrinolytic enzyme used.
H should be adjusted.

[0016] The enzymatically decomposed residue fraction, since most of the solids are liquefied to form a suspension, if necessary, for example, treated at 90 to 100 ° C to deactivate the enzymatic activity.
It can be cooled and stored as it is, or can be mixed with the above-mentioned single cell-containing fraction after cooling and stored as a plant component-containing liquid. Further, such a plant component-containing liquid may be stored by concentrating it into a paste or by vacuum-drying or freeze-drying to obtain a powdery solid.

The single-cell-containing fraction and the residual fraction liquefied product obtained as described above are used for producing processed foods by blending them with various food materials.
In addition to bread, biscuits, etc., various confectionery, pastry products,
Examples include drinks, and are not particularly limited.

[0018]

The plant component-containing food of the present invention produced by blending the degraded plant component obtained by decomposing the fresh plant does not impair the various active ingredients in the fresh plant cells. It is a nutritious food reinforced with fiber components.

[0019]

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited by the descriptions of these Examples. The percentages or parts described in the examples are on a weight basis unless otherwise specified.

(Example 1) 1 kg of carrots, which had been washed with water and had no scabs, were cut into a 1 mm thickness using a slicer, and further treated at 90 ° C. for 5 minutes to inactivate in vivo enzymes. This was put into a vertical mixer for bread, 500 g of water containing 25 mg of lysozyme was added, and the temperature was adjusted to 40 ° C. Further, the pH was adjusted to 4.0 with citric acid, and pectinase 6 g
And stirred at 120 rpm for 1 hour to convert to a slurry. Next, the slurry was passed through a 30-mesh sieve to separate 947 g of a single cell suspension and 230 g of a residue, and the single cell suspension was treated at 100 ° C. for 10 minutes to inactivate the enzyme.

Next, 230 g of the residue was placed in a bowl of a table mixer, 230 g of water was added, and the temperature was adjusted to 40 ° C. Further, the pH was adjusted to 4.0 with citric acid, 1.5 g of cellulase was added, and the mixture was stirred at 120 rpm for 1 hour to obtain 380 g of a liquefied product. Next, the liquefied product was treated at 100 ° C. for 10 minutes to inactivate the enzyme, and mixed with the single-cell suspension to obtain a carrot enzyme-treated product.

When 70 parts of the obtained carrot enzyme-treated product was added to 100 parts of the steamed bread mix powder instead of water, kneaded, and steamed at 100 ° C. for 15 minutes, the orange-colored carrot slightly appeared. Steamed bread with the scent of was obtained.

(Example 2) After washing with water, the skin was peeled, and 1 kg of the squash from which the seeds had been removed was cut into a 1 mm thick slicer, and further treated at 90 ° C for 5 minutes to deactivate the in vivo enzymes. This was put into a vertical mixer for bread, and treated in the same manner as in Example 1 to be converted into a slurry. Next, this was passed through a 30-mesh sieve, and 994 g of the single cell suspension and the residue 164 were passed.
g, and the single cell suspension was treated at 100 ° C. for 10 minutes to inactivate the enzyme.

Next, 164 g of the residue was placed in a bowl of a table mixer, 164 g of water was added, and the temperature was adjusted to 40 ° C. Further, the pH was adjusted to 4.0 with citric acid, 0.9 g of cellulase was added, and the mixture was stirred at 120 rpm for 1 hour to obtain 280 g of a liquefied product. Next, the liquefied material was treated at 100 ° C. for 10 minutes to inactivate the enzyme, and mixed with the above-mentioned single cell suspension to obtain an enzyme-treated pumpkin.
Furthermore, the enzyme-treated product of the pumpkin was treated with a vacuum concentrator at 80 ° C. for 1 hour to obtain 560 g of a paste.

Forty parts of the thus-obtained pumpkin-paste-enzyme-treated product is added to 100 parts of flour for fine noodles, an appropriate amount of salt is added and kneaded. . The resulting noodles were characteristic noodles with a yellow tint.

Example 3 700 g of spinach whose stem was removed after washing with water was cut into 1 cm widths using a slicer, and further treated at 90 ° C. for 5 minutes to inactivate in vivo enzymes. This is put into a vertical mixer for bread, and lysozyme 50
700 g of water containing mg was added, and the temperature was adjusted to 40 ° C.
The pH was further adjusted to 7.0 with sodium bicarbonate, 6 g of pectinase was added, and the mixture was converted into a slurry by stirring at 120 rpm for 1 hour. Next, the slurry was passed through a 30-mesh sieve to separate into 751 g of a single cell suspension and 431 g of a residue. The single cell suspension was adjusted to pH 7.5 with sodium bicarbonate, and then treated at 100 ° C. for 10 minutes to remove the enzyme. Deactivated.

Next, 431 g of the residue was placed in a bowl of a table mixer, 431 g of water was added, and the temperature was adjusted to 40 ° C. Further adjust the pH to 7.0 with sodium bicarbonate,
By adding 2.4 g of cellulase and stirring at 120 rpm for 1 hour, 530 g of a liquefied product was obtained. Then, the liquefied product was treated at 100 ° C. for 10 minutes to inactivate the enzyme, and mixed with the single cell suspension to obtain an enzyme-treated product of spinach.

The thus obtained enzyme-treated product of spinach was added to a formulation for preparing jelly by about volume% to obtain a jelly containing spinach. As a result, a beautiful green jelly was obtained.

(Example 4) The enzyme-treated product of carrot obtained in Example 1 and the enzyme-treated product of pumpkin obtained in Example 2 were replaced with the enzyme-treated product of spinach in the same manner as in Example 3. When added to the jelly making compound,
Clean orange and yellow jelly were obtained respectively.

(Example 5) The enzyme-treated product of carrot obtained in Example 1 and the enzyme-treated product of pumpkin obtained in Example 2 are each freeze-dried to obtain a solid, which is further powdered by a coffee mill. did. About 10% of these dry powders were mixed with commercially available hot cake mix, tempura flour, boiled bread mix flour, and home bread mix flour, and cooked according to their respective cooking methods. I was able to easily create the food I had.

[0031]

According to the present invention, since the useful components contained in the plant are kept in a state protected by the cell membrane, the useful components hardly deteriorate. In addition, there is little worry about the occurrence of various bacteria, and various nutrients, pigments, aromas,
It is possible to provide a processed food with high nutritional value that contains all of the useful components such as a fiber component and a decomposition product thereof. In particular, the food of the present invention is characterized in that the pigment contained in the plant is retained without undergoing deterioration and has a vivid color tone.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-52-110877 (JP, A) JP-A-60-27365 (JP, A) JP-A-3-88801 (JP, A) JP-A-3- 232474 (JP, A) JP-B-42-22169 (JP, B1) JP-B-46-10919 (JP, B1) JP-B-4-503903 (JP, A) Food Industry Vol. 9, No. 14, 1966, pp. 43-55 (58) Fields investigated (Int.Cl. ⁷ , DB name) A23L 1/30 A23L 1/00 A23L 1/29

Claims (5)

(57) [Claims] 1. A single cell-containing fraction separated from a decay product generated by reacting a plant-cell degrading enzyme on a fresh plant, and a residue fraction obtained by separating the single cell-containing fraction from the decay product And a liquefied product obtained by the action of a fibrinolytic enzyme on the plant component. 2. A fresh plant body is treated with a plant intercellular substance-degrading enzyme to disintegrate the tissue of the plant body, and then the product is separated into a single cell-containing fraction and a residue fraction. The fraction is converted to a liquefied product by the action of fibrinolytic enzymes,
A method for producing a plant component-containing food, wherein the single cell-containing fraction and the liquefied product are mixed and blended into a food material. 3. The plant component-containing food according to claim 2, wherein the single cell-containing fraction and the liquefied material are mixed after inactivating the enzyme, and then mixed with a food material. Production method. 4. The plant component-containing food according to claim 2, wherein the single-cell-containing fraction and the liquefied material are mixed and then dehydrated into a paste or a solid, which is blended with a food material. Manufacturing method. 5. The plant according to claim 2, wherein at least one of the action of a plant intercellular substance-degrading enzyme and the action of a fibrinolytic enzyme is performed in the presence of lysozyme. A method for producing an ingredient-containing food.