JPH0763342B2 - Method of producing papaya extract - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing a papaya extract containing a natural papain enzyme and suitable for soft drinks.

[Conventional technology and its problems]

Generally, papaya juice contains a large amount of natural papain enzymes, natural substances that are effective for health such as calfine, various carbohydrates, minerals, various vitamins, saponins, and tannins in a state where they are not destroyed naturally, and they recover from fatigue. , Very effective for metabolism, hangover, asthma, etc. However, the natural papain enzyme is rarely contained in ripe papaya, and is contained in large amount in unripe blue papaya, so that various unripe blue papayas have been devised and eaten conventionally. And the papaya juice containing the natural papain enzyme is very suitable for soft drinks.

However, natural papaya has problems in hygiene standards due to contamination with bacteria such as sea urchin fly and is also expensive, so that it has been difficult to produce a large amount of papaya extract suitable for soft drinks such as juice. Therefore, what is known as conventional soft drink of papaya extract uses a synthetic papain enzyme and does not contain a natural papain enzyme or other natural components of papaya.

[Object of the Invention]

The present invention has been made in view of the above-mentioned conventional problems, in addition to natural papain enzyme, it contains other components other than the natural papain enzyme of papaya as it is, which complies with hygiene standards and also in soft drinks and the like. An object of the present invention is to provide a method for producing a suitable papaya extract.

[Means for solving problems]

The present invention, in order to achieve the above object, a washing step of washing unripe papaya, a crushing step of crushing the papaya that has undergone the washing step, and a squeezing step of squeezing out the papaya remaining in the crushing step, Primer to the juice of the papaya obtained in the crushing step and the squeezing step, a taste adjusting step of adjusting the taste by adding a seasoning, and a pressure sealing sterilization step of sterilizing the fruit juice that has undergone the taste adjusting step with an autoclave. The papain enzyme extraction step of extracting a natural papain enzyme from the papaya into the fruit juice that has undergone the pressure-sealed sterilization step, and the papain enzyme reconstitution step of adding the natural papain enzyme obtained in the papain enzyme extraction step in a sterile room. In the papain enzyme extraction step, the unripe blue papaya was vertically scratched and the The white liquid impregnated in an alcohol which contains the container comes, after stirring at a stirrer such as a mixer, characterized in that it comprises a process of suck those precipitate separated by suction device such as a syringe.

[Action]

Unripened blue papaya juice contains a large amount of natural papain enzyme, and its juice is adjusted in taste by adding priming water and seasoning so that the blue odor disappears. The autoclave pressure sterilization completely kills bacteria such as sea urchins and prevents contamination, and satisfies the standard for soft drinks. And papain enzyme is decomposed by the pressure sealed sterilization, but natural papain enzyme extracted from papaya in a separate step is added in a sterile room, so that the papain enzyme and other natural components of papaya are satisfied with hygiene standards. Papaya extract is produced in its natural state.

〔Example〕

An embodiment of the present invention will be described in detail below with reference to the drawings.

The figure is a process drawing showing an example of a method for producing a papaya extract according to the present invention.

In the method for producing papaya extract shown in the same figure, about 10 kg of papaya (about 20 pieces of about 500 g of papaya) is treated as a unit. First, in the washing step 1, unripe blue papaya is washed. The unripened blue papaya is used because it contains more papain enzyme than the ripe one. Next, in the crushing step 2, the washed papaya is crushed by a machine such as a crusher to crush all of the skin, body, seeds and the like and minced. In the squeezing step 3, the juice of the remaining papaya other than the fruit juice obtained in the crushing step 2 is squeezed again using a centrifuge or the like to obtain the remaining papaya juice. In the crushing step 2 and the squeezing step 3, about 7 to 8 l of papaya fruit juice is obtained. Next, in the taste adjusting step 4, about 5 liters of priming water and seasoning are added to the fruit juice to adjust the taste. That is, about 12 to 13 liters of papaya juice, about 700 g of brown sugar and about ginger
300 g, for example, awamori (registered trademark of Kiku no Roshu Shuzo (Keisha) Co., Ltd.) at 30 ° C. is mixed in an amount of about 1% with respect to 300 ml of fruit juice. The taste is adjusted to eliminate the green odor of the juice as it is squeezed out. Next, about 12 to 13 liters of the fruit juice which has been subjected to the taste adjusting step 4 is sterilized in an autoclave in a pressure sealed sterilization step 5 at 115 ° C. for 10 minutes under 2 atmospheric pressure. Next, in the papain enzyme returning step 7, about 2 cc of natural papain enzyme obtained in another papain enzyme extracting step 6 is added to a predetermined amount in a sterile room, that is, about 300 ml of juice. In the papain enzyme extraction step 6, the unripe blue papaya is vertically scratched, and the white liquid emerging from the scratch is soaked in the alcohol contained in the container (mixing the white liquid and alcohol). The natural papain enzyme can be obtained by agitating with a mixer or the like, and then sucking out the precipitate separated by an aspirator such as a syringe. By going through each of the above steps, about 300 ml
It is possible to manufacture 40 to 42 papaya extracts bottled in a bottle.

The papaya extract produced by the above process satisfies the sterilization standard permitted by the Ministry of Health and Welfare as a drink, and exhibits a value satisfying the standard of soft drinks. That is, the results of analysis include no turbidity, no precipitate other than papaya and seasonings, no arsenic and lead, no more than 150 ppm tin, and negative coliforms. And in this papaya extract,
The natural papain enzyme is present at a papain titer of 1.96 ug, along with califine, carbohydrates (sugar, fiber, ash), minerals (calcium, phosphorus, iron, sodium),
Furthermore, components such as vitamin A, carotene, heat-resistant vitamin C, saponin, and tannin exist without being destroyed in their natural state. Therefore, the papaya extract thus produced contains a large amount of natural papain enzyme and other natural components of papaya, and is suitable as a soft drink. In addition, it works well for fatigue recovery, physical fitness recovery, asthma, hangover, and metabolism.

Although brown sugar, ginger, alcohol and the like are used in the taste adjusting step 4, any other seasoning may be added, and the amount thereof is not limited to that in the example. Also,
The natural papain enzyme can be added in an arbitrary amount as necessary, and is not limited to the examples. Furthermore, pressure sealing sterilization process 5
The sterilization by the autoclave of 1 may be one that satisfies the standard.

〔The invention's effect〕

As described in detail above, according to the production method of the present invention, contamination by the sea urchin fly and the like is prevented, and naturally contains other components of natural papain enzyme and papaya, conforms to hygiene standards, and is a soft drink. A large amount of papaya extract suitable for water can be produced.

Furthermore, the natural papain enzyme can be efficiently obtained, and the natural papain enzyme and other components of papaya can provide a drink of papaya effective for recovery from fatigue, recovery of physical strength, asthma, hangover, metabolism and the like.

[Brief description of drawings]

The drawings are process drawings showing the method for producing papaya extract according to the present invention. 1 ... Washing process 2 ... Crushing process 3 ... Squeezing process 4 ... Taste adjusting process 5 ... Pressurized sealing sterilization process 6 ... Papain enzyme extraction process 7 ... Papain enzyme returning process

Claims (1)

[Claims] 1. A washing step (1) of washing unripe papaya, a crushing step (2) of crushing the papaya that has undergone the washing step (1), and a papaya remaining in the crushing step (2). A squeezing step (3), a squeezing step (2), a taste adjusting step (4) of adjusting the taste by adding priming and seasoning to the papaya fruit juice obtained in the squeezing step (2) and the squeezing step (3), and the taste Pressure-sealed sterilization step (5) of sterilizing the fruit juice that has undergone the adjustment step (4) with an autoclave, and papain enzyme extraction step of extracting natural papain enzyme from the papaya into the fruit juice that has undergone the pressure-sealed sterilization step (5). (6) and a papain enzyme returning step (7) of adding the natural papain enzyme obtained in the papain enzyme extraction step (6) in a sterile room, the papain enzyme extraction step In (6), the unripe blue papaya is vertically scratched, and the white liquid emerging from it is soaked in the alcohol contained in the container.
A method for producing a papaya extract, which comprises a step of agitating with a stirrer such as a mixer and the like, and then sucking out what is precipitated and separated with an aspirator such as a syringe.