JP7260139B2 - Process for producing sweet potato processed food - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing a sweet potato processed food containing sialic acid.

Glycolipids called gangliosides are contained in sugar chains present on the surface of plant and animal cell membranes. A ganglioside is a type of glycosphingolipid in which one or more sialic acids are bound to a sugar chain, and about 60 types are currently known.
Gangliosides are said to have various useful functions such as anticancer activity, hypoglycemic activity, and antiviral activity, and have been extensively studied in recent years.

The above-mentioned various functions of gangliosides are said to be due to the action of sialic acid added to the tip thereof, and effective utilization of sialic acid is important. By the way, sugar chains are composed of sugars and sialic acids linked by strong glycosidic bonds, and are not easily decomposed or cleaved by digestive enzymes or the like in the human body. Gangliosides are preferably inoculated from plant-derived foods, but in order to effectively absorb and utilize sialic acid in the human body, the glycosidic bonds of gangliosides are cleaved at the food stage, It is preferable to provide it as a food containing decomposed monosaccharides and sialic acid.

Generally, the following three methods are conceivable for cleaving the glycosidic bond of the sugar chain moiety.
1) A chemical method that involves heating in a strong acid and hydrolyzing and cleaving through a chemical reaction.
2) A method of decomposing by microorganisms.
3) A method of decomposing in water vapor.
However, in the chemical method of 1), separation of the strong acid and the decomposed product is troublesome, and in the method of 2) using microorganisms, it takes a long time and cannot control the cleavage site.

3) decomposition by water vapor is a method based on color difference decomposition (Patent Document 1: Japanese Patent Laid-Open No. 2012-19713) that the inventor is promoting.
In the method for extracting active ingredients from plant tissue in Patent Document 1, a plant raw material is accommodated as an object to be treated in a closed space, and the water vapor pressure in the closed space is converted to a saturated water vapor pressure curve as the partial pressure in the closed space. Temperature 125 ° C to 135 ° C, which is the pressure and temperature required for hydrolysis of plant tissue while controlling along the pressure, keep the pressure and temperature in the range of 2 to 3 atm for a certain period of time, then saturated water vapor pressure curve While controlling the pressure and temperature along, the temperature and pressure in the closed space are lowered, the water vapor generated in the closed space penetrates into the plant tissue to hydrolyze the plant tissue, and the water vapor pressure in the closed space is applied to the surface of the object to be treated, and the plant tissue components produced by hydrolysis are squeezed out of the object to be treated.

In the temperature and pressure range of steam containing main plant tissue components, carbonization occurs if the temperature is even slightly higher than the saturated steam pressure, and if it is lower than the saturated steam pressure, there is a danger of liquefying impurities due to incomplete decomposition. Therefore, the temperature and pressure of the atmosphere in the pressure vessel are controlled by a computer to maintain a delicate temperature and pressure range. By maintaining the temperature t on the saturated steam pressure curve in the pressure vessel in the range of 125°C or higher and 135°C or lower and 2 to 3 atmospheres, the steam penetrates deeply into the tissue of the object to be treated and decomposes the tissue. Facilitate.

The thermal decomposition treatment method disclosed in Patent Document 1 is called color difference decomposition treatment, and by chromodynamically arranging the direction and phase of Brownian motion of water molecules, waves suddenly appear in chains of water molecules. It takes advantage of the mechanism of physically breaking the glycosidic bonds of biopolymers by generating a powerful destructive force. In this case, the important point is that the water molecules, which are the structural water of these polymers, work effectively under the condition of saturated water vapor pressure. Even if the temperature is higher than the saturated water vapor pressure point, the water molecules leave the structure of the polymer and the polymer stops moving, so the decomposition process cannot be performed.

JP 2012-19713 A

According to the method disclosed in Patent Document 1, by performing the above treatment, antioxidant components and various useful components contained in plant cell tissues, particularly cell walls, can be easily and efficiently extracted.
By the way, in Patent Document 1, the temperature and pressure of the atmosphere in the pressure vessel are controlled by a computer to maintain a delicate temperature and pressure range. It is not always easy to control along the curve.

In particular, in Patent Document 1, when heating by the heater is started, the solenoid valve is closed to seal the inside of the pressure vessel. Therefore, the pressure detected by the pressure sensor is the sum of the saturated water vapor partial pressure and the air partial pressure, making it difficult to accurately detect the saturated water vapor partial pressure. It becomes difficult to control temperature and pressure.
Further, in Patent Document 1, no consideration is given to suppressing the boiling of water in the pressure vessel. In particular, in Patent Document 1, when the temperature in the pressure vessel drops below 125°C during temperature drop (during cooling), the solenoid valve is opened, so the water in the pressure vessel tends to boil. . When the water in the pressure vessel boils, the water molecules surrounding the polymer (structural water) separate from the polymer and move around freely as separate molecules, creating the above-mentioned large destructive force (wave). will not be.

Therefore, the present embodiment has been made to solve the above problems, and the purpose thereof is to avoid boiling of water during thermal decomposition treatment, and to reduce the temperature and pressure in the pressure vessel to saturated steam. To provide a method for producing a processed sweet potato food capable of obtaining a processed sweet potato food containing sialic acid by treating the sweet potato by a thermal decomposition treatment method capable of controlling the rise and fall along a pressure curve.

In order to achieve the above object, this embodiment has the following configuration.
That is, the method for producing processed sweet potato food according to the present embodiment comprises the steps of storing sweet potatoes in a pressure vessel, and heating the inside of the pressure vessel while the inside of the pressure vessel is open to the atmosphere. and sealing the inside of the pressure vessel in a temperature range of 70° C. to 90° C. before the temperature inside the pressure vessel reaches the temperature at which water in the pressure vessel boils; Heating the inside of the pressure vessel until the inside temperature rises to a temperature of 125° C. to 149° C. to pyrolyze the sweet potato, and subsequently stopping the heating and cooling the inside of the pressure vessel. and, after cooling, a step of extracting components generated by thermal decomposition of the sweet potato from the pressure vessel, and during the heating and cooling, the inside of the pressure vessel is converted to a saturated water vapor pressure curve. When the pressure vessel is cooled, the pressure vessel is cooled when the temperature inside the pressure vessel reaches a temperature lower than the boiling temperature of the water in the pressure vessel. It is characterized by opening the inside to the atmosphere.

When cooling the inside of the pressure vessel, it is preferable to open the inside of the pressure vessel to the atmosphere when the temperature inside the pressure vessel reaches 90° C. or lower, which is a temperature lower than the temperature at which water in the pressure vessel boils. be.
A calculation in which the pressure detected by the pressure sensor that detects the pressure in the pressure vessel is calculated from the temperature detected by the temperature sensor that detects the temperature in the pressure vessel and the approximate expression of the saturated water vapor pressure curve. It is preferable to control the output of the heater for heating the inside of the pressure vessel so as to approach the pressure value.
The sweet potato processed food contains sialic acid (KDO) separated from sugar chains of sweet potato cells.
It is preferable to use sweet potatoes of the variety name Silk Sweet as the sweet potatoes.

According to the present invention, sweet potatoes are heated by a pyrolysis treatment method in which boiling of water is avoided during pyrolysis treatment, and the temperature and pressure in the pressure vessel are controlled to rise and fall along the saturated steam pressure curve. By the decomposition treatment, the glycosidic bond of the sugar chain of the ganglioside is cleaved, and a sweet potato processed food effectively containing sialic acid can be obtained.

FIG. 1A is a longitudinal sectional view of the pyrolysis treatment apparatus, and FIG. 1B is a plan view thereof. 1 is a configuration diagram of a system that implements the present invention; FIG. It is a figure which shows the flow of this invention. It is a figure which shows the flow of this invention.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.
In addition, below, the manufacturing method of the sweet potato processed food which concerns on this Embodiment is demonstrated with a thermal decomposition apparatus.
FIG. 1A is a vertical cross-sectional view of a pyrolysis treatment apparatus, and FIG. 1B is a plan view thereof.
The pyrolysis treatment apparatus comprises a cylindrical pressure vessel 2 having a lid 1 for opening and closing a hatch. A heater 3 is attached to the bottom and outer peripheral surface of the pressure vessel 2 , and the temperature inside the pressure vessel 2 is detected by a temperature sensor 4 . The temperature of the bottom and the temperature of the peripheral surface of the pressure vessel 2 are separately controlled. A temperature detection signal in the pressure vessel 2 is transmitted to the control device (control section) 5 .

A pressure sensor 6 for detecting the pressure in the pressure vessel 2 and an electromagnetic valve 7 for pressure control are attached to the lid 1 . The electromagnetic valve 7 is opened by an instruction from the control device 5 to discharge steam generated in the pressure vessel 2 to the outside to control the pressure in the pressure vessel 2 .

Sweet potatoes, which are objects to be processed, are accommodated in a basket 8 and inserted into the approximately central region of the pressure vessel 2 . At the bottom of the pressure vessel 2, there is stored a tray 11 for receiving the extract squeezed from the sweet potato and the condensate of the soluble components falling along the wall surface of the vessel.

FIG. 2 shows the configuration of a system for monitoring the progress of the steam decomposition reaction that proceeds within the pressure vessel 2. As shown in FIG. The control device 5 is a computer installed in the monitoring room 9, and controls power supply (ON, OFF) of the heater, setting of processing time, opening/closing control of the electromagnetic valve 7, and the like. Furthermore, the control device 5 executes a function of managing all the control and setting information necessary for the component extraction process, and a function of monitoring the progress of the decomposition reaction. , and the monitor 10, and collect these data in the autosampler 12 for sampling.

The control device 5 cleans the plant raw material (sweet potato raw material) A, cuts it to an appropriate size or removes unnecessary parts if necessary, and stores the object (sweet potato) B in the pressure vessel 2 for component extraction processing C. Then, the extract D obtained by the component extraction treatment C is taken out from the pressure vessel 2, and if necessary, the purification treatment E is applied to manage the treatment until obtaining high-purity plant tissue components.
The tuberous part of the sweet potato is basically used, but the stem (vine) and leaves may be used together if necessary.
As for the sweet potato, it is preferable to use a sweet potato of the cultivar name Silk Sweet.

Prior to the component extraction process (thermal decomposition process) C, the hatch of the pressure vessel 2 is opened and a small amount of water is injected into the pressure vessel 2 .
Next, the sweet potato B to be subjected to the component extraction process C is placed in the basket 8 and stored in the pressure vessel 2, the hatch is closed, and the component extraction process C of the sweet potato B is started in the pressure vessel 2. The processing procedure will be described with reference to FIGS. 3 to 5. FIG.

3 and 4 are flow diagrams showing procedures for performing thermal decomposition treatment.
As shown in FIGS. 3 and 4, first, the pressure vessel 2 is opened to the atmosphere by opening the electromagnetic valve 7 provided in the pipeline connecting the inside and the outside, and the heater 3 is powered on (step S1). , step S2).
During the heating of the pressure vessel 2 by the heater 3, the temperature (t) and the pressure (p) inside the pressure vessel 2 are detected by the temperature sensor 4 and the pressure sensor 6 at appropriate time intervals (step S3).

The detected temperature data and the detected pressure data are transmitted to the control unit 5 each time, and the control unit 5 determines whether the detected temperature is within the set temperature range (for example, 70° C. to 80° C.).
The set temperature range is set to a temperature at which the water in the pressure vessel 2 does not boil, and is preferably set to a temperature range of 70° C. to 80° C. (70° C. to 90° C. may be acceptable) for safety.

In this embodiment, the pressure vessel 2 is heated by the heater 3 in a state where the pressure vessel 2 is open to the atmosphere by opening the electromagnetic valve 7 as described above. Thereby, the air in the pressure vessel 2 is expelled as the water vapor pressure increases. Therefore, if the temperature inside the pressure vessel 2 is about 80° C., most of the air inside the pressure vessel 2 is eliminated, and the detected pressure (measured pressure value) is almost the saturated water vapor pressure.

When the detected temperature has not reached the temperature setting temperature range, step S3 and the above determination are repeated.
In order to avoid boiling, it is safer to measure the temperature at intervals of temperature rise as narrow as possible (for example, about 5° C.).
When the detected temperature reaches the set temperature, the electromagnetic valve 7 is closed (step S4). Heating by the heater 3 continues.

After closing the electromagnetic valve 7, a timer (not shown) is used to set the pyrolysis treatment time to, for example, 3 hours (step S5).
Also, the temperature (t) and the pressure (p) inside the pressure vessel 2 are detected at appropriate time intervals (or for each appropriate temperature rise width) (step S6).
The detected temperature data and the detected pressure data are transmitted to the control device 5 each time, and the control device 5 substitutes the temperature value detected by the temperature sensor 4 into an approximation formula of the saturated vapor pressure curve input in advance, A saturated water vapor pressure (calculated pressure value) is calculated based on the approximate expression (step S7). As an approximation formula, the Tetens formula or the like can be used, but it is not limited to this.

The control device 5 also compares the calculated pressure value with the pressure value (actually measured pressure value) detected by the pressure sensor 6, and determines whether or not the deviation of the actually measured pressure value from the calculated pressure value is within the required set range. (step S8).
When the measured pressure value deviates from the calculated pressure value beyond the set range, the output of the heater 3 is adjusted (step 9) to control the measured pressure value to be as close as possible to the calculated pressure value.
In the stage leading to step S4, the same control as in steps S6 to S9 may be performed, and the ON/OFF control of the heater 3 may be performed so that the measured pressure value approaches the calculated pressure value.

While performing the control of steps 6 to 9, if the detected temperature in step S6 rises to the set temperature within 125° C. to 149° C. (step S11), the output of the heater 3 is adjusted (or turned OFF) (step 10 ), the above set temperature is maintained for the time set by the timer, and the necessary pyrolysis treatment is performed.

Note that the thermal decomposition treatment in this embodiment is performed at a temperature in the pressure vessel 2 in the range of 125.degree. C. to 149.degree. If the temperature rises to 150° C. or higher, the material to be treated will be carbonized.
When the timer is turned off (step S11), the heater is turned off (step S12).
By doing so, it is possible to control the temperature and pressure in the pressure vessel 2 to increase substantially along the saturated water vapor pressure curve until step S12.

In this embodiment, the pressure vessel 2 is naturally cooled with the heater 3 turned off (step S13).
Due to this natural cooling, the temperature and pressure in the pressure vessel 2 drop along the saturated vapor pressure curve.
During this time, the temperature in the pressure vessel 2 is detected by the temperature sensor 4 at appropriate time intervals (step S14). When the detected temperature drops to, for example, about 90° C., a temperature at which boiling of water can be avoided, the solenoid valve 7 is opened (step S15), and the inside of the pressure vessel 2 is naturally cooled (step S16). exit.

In this way, even after step S12, the temperature and pressure in the pressure vessel 2 can be controlled to drop substantially along the saturated water vapor pressure curve. As shown in step S15, the electromagnetic valve 7 is opened when the temperature inside the pressure vessel 2 drops below 90° C., so boiling of the water inside the pressure vessel 2 can be reliably prevented.

If the pressure vessel 2 is large and requires a long time for natural cooling in step S13, after the heater is turned off in step S12, the electromagnetic valve 7 is opened for a short period of time at predetermined time intervals to release water vapor. Therefore, the cooling rate in the pressure vessel 2 may be increased for cooling.

In this case, the temperature and pressure in the pressure vessel 2 are detected by the temperature sensor 4 and the pressure sensor 6, respectively. It is preferable to control the opening interval and opening time of the solenoid valve 7 so that is close to the calculated pressure. As a result, even during cooling, the temperature and pressure inside the pressure vessel 2 can be controlled to drop along the saturated water vapor pressure curve without boiling the water inside the pressure vessel 2 .

Using the pyrolysis treatment apparatus shown in FIGS. 1 and 2, sweet potatoes of variety name Silk Sweet were subjected to pyrolysis treatment according to the treatment procedures shown in FIGS.
In the heating process of steps S2 and S3, the pressure vessel 2 was heated with the electromagnetic valve 7 opened (open to the atmosphere) until the temperature inside the pressure vessel 2 increased to about 80.degree. After that, the solenoid valve 7 was closed, heating was continued (step S4), the temperature inside the pressure vessel 2 was raised to 132° C. (pressure of about 3.0 atm), and this temperature was maintained for about 4 hours.

Next, the heater 3 was turned off to cool the pressure vessel 2 naturally.
When the temperature inside the pressure vessel 2 dropped to about 90° C., the electromagnetic valve 7 was gradually opened to introduce the atmosphere into the pressure vessel 2 and further cool the inside of the pressure vessel 2 naturally. No liquid boiling occurred in pressure vessel 2 .
After cooling the inside of the pressure vessel 2, the liquid component and the solid component inside the pressure vessel 2 were recovered.
In the present embodiment, the liquid component and the solid component were mixed to obtain a pasty processed sweet potato food.

Thus, by mixing the liquid component and the solid component obtained by thermally decomposing the sweet potato, a food containing all the active ingredients of the sweet potato can be obtained, which is effective as a nutritious food.
As a result of having more than 300 monitors eat this sweet potato processed food over a long period of time (more than half a year), it was found to have the following effects.
1. Bowel movements improved.
2. My nails no longer break.
3. My hair became thicker and stood up (I was told by a hairdresser). Some people also said that their gray hairs had decreased and they were turning black.
4. Most people no longer catch colds.
5. Most people are no longer able to get mouth ulcers.
6. Blood sugar has dropped.
7. Depression improved.
8. A person with cancer, the cancer has shrunk and no metastasis is found.
9. Side effects of anticancer drugs (pain, swelling, loss of appetite, hair loss, etc.) are reduced.
10. Increased white blood cells.

The epidermis of sweet potatoes contains powerful ingredients that counteract free radicals that damage cells and genes and cause cancer, lifestyle-related diseases, and aging. , exerts antioxidant and anti-inflammatory effects. Such radical scavenging substances include gangliosides, β-glucan, anthocyanin, chlorogenic acid, glutathione and the like.

Gangliosides, as described above, are a type of glycosphingolipid in which one or more sialic acids are bound on the sugar chain. Sialic acid, which is firmly bound to the tip of the sugar chain by a glycosidic bond, is separated from the sugar by the thermal decomposition treatment, and the separated sialic acid is absorbed and utilized in the body. Sialic acid absorbed in the body binds to cytidine monophosphate (CMP), is transported into cells, and is thought to suppress canceration of cells. In particular, the sialic acid of sweetpotato ganglioside is ketodioxyoctonic acid (KDO), which is different from human sialic acid (acetylneuraminic acid) and is considered to have a strong carcinogenic inhibitory effect.

In the processed sweet potato food obtained by the above heat treatment, the components are hydrolyzed and the water is evaporated and concentrated. Normally, for a person weighing 60 Kg, it is effective to consume about 30 g of the sweet potato processed food daily.

1 lid, 2 pressure vessel, 3 heater, 4 temperature sensor, 5 controller (control unit), 6 pressure sensor, 7 solenoid valve, 8 basket, 10 monitor, 11 tray, 12 autosampler

Claims (5)

A step of housing the sweet potato in a pressure vessel;
a step of heating the inside of the pressure vessel while the inside of the pressure vessel is open to the atmosphere;
sealing the inside of the pressure vessel in a temperature range of 70° C. to 90° C. before the temperature inside the pressure vessel reaches a temperature at which water in the pressure vessel boils ;
Subsequently, a step of heating the inside of the pressure vessel until the temperature inside the pressure vessel rises to a temperature of 125° C. to 149° C. to thermally decompose the sweet potato;
subsequently stopping the heating and cooling the inside of the pressure vessel;
After cooling, a step of taking out the components generated by thermal decomposition of the sweet potato from the pressure vessel,
During the heating and during the cooling, the inside of the pressure vessel is heated and cooled along the saturated water vapor pressure curve,
When cooling the inside of the pressure vessel, the inside of the pressure vessel is opened to the atmosphere when the temperature inside the pressure vessel reaches a temperature lower than the temperature at which water inside the pressure vessel boils . A method for producing a sweet potato processed food product. When cooling the inside of the pressure vessel, opening the inside of the pressure vessel to the atmosphere when the temperature inside the pressure vessel reaches 90° C. or lower, which is a temperature lower than the temperature at which water inside the pressure vessel boils.
The method for producing a processed sweet potato food according to claim 1, characterized by: A calculation in which the pressure detected by the pressure sensor that detects the pressure in the pressure vessel is calculated from the temperature detected by the temperature sensor that detects the temperature in the pressure vessel and the approximate expression of the saturated water vapor pressure curve. 3. The method for producing processed sweet potato food according to claim 1, wherein the output of a heater for heating the inside of said pressure vessel is controlled so as to approach the pressure value. 4. The method for producing a processed sweet potato food according to any one of claims 1 to 3, wherein the processed food contains sialic acid (KDO) separated from sugar chains of sweet potato cells. 5. The method for producing a processed sweet potato food according to any one of claims 1 to 4 , wherein sweet potatoes of the variety name Silk Sweet are used as the sweet potatoes.

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