JP6631892B1 - Method for producing protein concentrate synthetic pastes - Google Patents
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- FAPWYRCQGJNNSJ-UBKPKTQASA-L calcium D-pantothenic acid Chemical compound [Ca+2].OCC(C)(C)[C@@H](O)C(=O)NCCC([O-])=O.OCC(C)(C)[C@@H](O)C(=O)NCCC([O-])=O FAPWYRCQGJNNSJ-UBKPKTQASA-L 0.000 claims description 13
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Abstract
【課題】本発明は青パパイヤ果汁、アルコール水溶液、補酵素を主とした溶液にタンパク濃縮物を調合したペースト状で低温環境での酵素活性の抑止、タンパク質の安定な変性状態、加熱過程でのプロテアーゼ酵素の活性に有効な耐冷性を有する無添加のタンパク濃縮物合成ペースト類加工方法を提供することを目的とした発明である。【解決手段】青パパイヤを洗浄後、ヘタを排除し、粉砕、圧搾を行った青パパイヤ果汁に、青パパイヤ果汁:アルコール水溶液が1:2〜1:4の比率となるように混合し、タンパク質を代謝する酵素の働きを助ける補酵素を付加して混合液を作成し、前記混合液に対して25℃〜28℃で24時間〜40時間、定温管理を行う事に依り溶液を生成し、前記溶液に粉状タンパク濃縮物を調合する事に依り、加熱に依る凝固反応の抑制が可能なタンパク濃縮物類を合成する。Kind Code: A1 The present invention is a paste prepared by mixing a protein concentrate with a solution mainly composed of green papaya juice, an aqueous alcohol solution, and a coenzyme. It is an object of the present invention to provide a method for processing an additive-free protein concentrate synthetic paste having a cold resistance effective for the activity of a protease enzyme. SOLUTION: After washing green papaya, scabs are removed, and pulverized and squeezed green papaya juice is mixed with a green papaya juice: alcohol aqueous solution in a ratio of 1: 2 to 1: 4 to obtain a protein. A co-enzyme is added to assist in the function of an enzyme that metabolizes to prepare a mixture, and the mixture is subjected to constant temperature control at 25 ° C. to 28 ° C. for 24 hours to 40 hours to form a solution, By preparing a powdery protein concentrate in the solution, protein concentrates capable of suppressing coagulation reaction due to heating are synthesized.
Description
本発明は、青パパイヤの果実、種子、アルコール水溶液、補酵素を原料としたタンパク質の熱変成を抑制する溶液に粉状タンパク濃縮物を調合したタンパク濃縮物合成ペースト類を製造する方法に関するものである。The present invention relates to a method for producing protein concentrate synthetic pastes prepared by mixing a powdery protein concentrate with a solution that suppresses thermal denaturation of protein using green papaya fruit, seeds, an aqueous alcohol solution, and a coenzyme as raw materials. is there.
加工食品に意図的にタンパク質の補填を行う場合、加熱、phに依る凝固反応の抑制を行うにあたってはペプチド化されたタンパク質を使用しているが味覚、変成、添加物の使用に依り加工が困難で活用領域が限定されていた。When intentionally supplementing processed foods with proteins, peptided protein is used to suppress coagulation reaction due to heating and ph, but processing is difficult due to taste, denaturation, and use of additives The utilization area was limited.
タンパク質の分解機能はタンパク質、水分を化合し冷凍を行うことにより酵素の活性が衰退する。既存のパパイヤ酒利用では熟成したパパイヤにアルコール濃度35度程度のホワイトリカー等に漬込み作成されます。熟成パパイヤにはプロテアーゼが少なくタンパク質分解機能が低くタンパク濃縮物合成ペースト類を製造するのには不向きな素材になり、ホワイトリカーのアルコール度数は食品加工に使用する際にアルコールの残存率が高く不向きと思われ冷凍、経時に依る酵素の衰退、酵素の休眠状態から活性させる為の補酵素も含有されていない為、パパイヤ酒(果実酒)では素材としタンパク濃縮物合成ペースト類を製造するのには不適と推測される。In the function of decomposing proteins, the activity of enzymes is reduced by combining proteins and water and performing freezing. With existing papaya sake, aged papaya is immersed in white liquor with an alcohol concentration of about 35 degrees. Aged papaya has low protease and low protein degradation function, making it unsuitable for producing protein concentrate synthetic pastes.The alcohol content of white liquor has a high alcohol residual ratio when used for food processing, and it is unsuitable. It seems that it does not contain coenzymes to activate the enzyme from frozen, aging of the enzyme over time, and the dormant state of the enzyme. Therefore, it is necessary to produce protein concentrate synthetic pastes as a raw material for papaya sake (fruit wine). It is presumed to be inappropriate.
青パパイヤに含有されるパパイン酵素はタンパク質、水分を化合、冷凍を行うことにより酵素の活性が衰退する。原因と推測されることはパパイン酵素の温度、phによる経時失活とタンパク質の溶質添加に依る変成である。
タンパク質の溶質添加に依る変成はアルコールを溶液として用いる。アルコールにもタンパク質を変成させる働きがあるが誘電率の低いアルコールは溶液中でのタンパク質の安定な変性状態になる。パパイン酵素の経時失活はアルコールを添加することで酵素活性化抑止機能が働く、化学反応停止度数になるとパパイン酵素の活性化は自動的に停止し、該酵素は冬眠状態になるものと推論できる。The activity of the papain enzyme contained in blue papaya decreases when the protein and water are combined and frozen. The presumed cause is the time-dependent inactivation of the papain enzyme by temperature and ph, and denaturation by the addition of a solute to the protein.
Denaturation by adding solutes to proteins uses alcohol as a solution. Alcohol also has a function of denaturing proteins, but alcohols having a low dielectric constant bring about stable denaturation of proteins in solution. The inactivation of the papain enzyme over time works by inhibiting the activation of the enzyme by adding alcohol.When the chemical reaction stops, the activation of the papain enzyme automatically stops, and it can be inferred that the enzyme goes into hibernation. .
本発明は味覚の向上、加熱に依る凝固反応を抑制し添加物を不使用とした簡便に加工できる熱変成抑制、耐冷性を有するタンパク濃縮物合成ペースト類製造方法である。
パパイン酵素の活性に於けるタンパク質、水の化合時に生じるタンパク質分解酵素の活性効果を損なわず冷凍保存が可能で加工に簡便な無添加の溶液を利用し、加熱に依るタンパク質の凝固反応を抑制、酵素の低温に於ける酵素活性の衰退とタンパク質を代謝する酵素の働きを助けるビタミンB5,ビタミンB6、の補酵素を付加して解凍後も酵素が活性する耐冷性を有するタンパク濃縮物合成ペースト類製造方法を作成する事を目的としている。The present invention is a method for producing a protein concentrate synthetic paste having improved taste, suppression of a coagulation reaction due to heating, suppression of heat denaturation which can be easily processed without using additives, and cold resistance.
Uses an additive-free solution that can be stored frozen and is easy to process, without impairing the activity effect of proteolytic enzymes that occur when combining protein and water in the activity of papain enzyme, and suppresses the coagulation reaction of proteins due to heating, Synthetic pastes of cold-resistant protein concentrates that add a coenzyme of vitamin B5 and vitamin B6 that helps the enzyme to decline in enzyme activity at low temperatures and to function as an enzyme that metabolizes proteins, and that the enzyme remains active even after thawing. The purpose is to create a manufacturing method.
上記課題を解決するタンパク濃縮物合成ペースト類製造方法は、以下の特徴を有する。
即ち、タンパク濃縮物合成ペースト類製造方法は、青パパイヤを洗浄後、ヘタを排除し、粉砕、圧搾を行った青パパイヤ果汁に、青パパイヤ果汁:アルコール水溶液が1:2〜1:4の比率となるようにアルコール水溶液を混合し、タンパク質を代謝する酵素の働きを助ける補酵素を付加して混合液を作成し、前記混合液に対して25℃〜28℃で24時間〜40時間、定温管理を行う事に依り溶液を生成し、前記溶液に粉状タンパク濃縮物を調合する事に依り、加熱に依る凝固反応の抑制が可能なタンパク濃縮物類を合成する。The method for producing a protein concentrate synthetic paste that solves the above problems has the following features.
That is, the method for producing a protein-concentrated synthetic paste is that, after washing green papaya, removing scabs, pulverizing and squeezing green papaya juice, a ratio of green papaya juice: alcohol aqueous solution of 1: 2 to 1: 4. An aqueous alcohol solution is mixed so as to obtain a mixed solution by adding a coenzyme that assists the function of an enzyme that metabolizes proteins, and the mixed solution is kept at 25 ° C. to 28 ° C. for 24 hours to 40 hours at constant temperature. A solution is generated by performing management, and a protein concentrate that can suppress a coagulation reaction due to heating is synthesized by preparing a powdery protein concentrate in the solution.
また、アルコール水溶液は、アルコール度数10〜13度である。The alcohol aqueous solution has an alcohol content of 10 to 13 degrees.
また、タンパク濃縮物は、粉状乳清タンパク濃縮物、または、粉状大豆タンパク濃縮物である。The protein concentrate is a powdered whey protein concentrate or a powdered soy protein concentrate.
また、前記補酵素は、ビタミンB5を0.7〜1重量%及びビタミンB6を0.2〜0.5重量%を含む。The coenzyme contains 0.7-1% by weight of vitamin B5 and 0.2-0.5% by weight of vitamin B6.
本発明の耐冷性タンパク濃縮物合成ペースト類製造方法によれば簡便に補填が出来る無添加で加熱に依る凝固反応の抑制、耐冷性を備えたタンパク濃縮物合成ペースト類を製造できる。食品加工のプロセスを大きく変更せずに加工が可能になり高齢者の低栄養障害予防、機能性食品への使用に依り健康増進に寄与する。According to the method for producing a cold-resistant protein concentrate synthetic paste of the present invention, it is possible to produce a protein-concentrate synthetic paste having a cold-resistance and a solidification reaction that can be easily supplemented without addition and without addition. The food processing can be performed without major changes to the food processing process, which contributes to the prevention of malnutrition in the elderly and the promotion of health by using functional foods.
青パパイヤ果肉 種子、アルコール水溶液、補酵素を使用し一定温に於いて一定時間の定温管理を行い耐冷性のタンパク質分解機能を有する溶液を加工し、前記溶液に粉状タンパク濃縮物を調合する。
具体的には青パパイヤを洗浄後、ヘタを排除し、粉砕、圧搾を行った果汁に、青パパイヤ果汁:アルコール水溶液をおよそ1:2〜1:4の比率範囲となるようにアルコール水溶液を混合するとともに、タンパク質を代謝する酵素の働きを助ける補酵素を付加して混合液を作成し、前記混合液に対して25℃〜28℃で24時間〜40時間、定温管理を行う事に依り溶液を生成する。
この場合、前記混合液に低温に於ける酵素活性の衰退を抑制、タンパク質を代謝する酵素の働きを助けるビタミンB5,ビタミンB6、等の補酵素を付加して、耐冷性のタンパク質分解機能を有する溶液とすることが好ましい。前記溶液に粉状タンパク濃縮物を調合する事に依り、加熱に依る凝固反応の抑制が可能なタンパク濃縮物類を混合する。
前期アルコール水溶液としては、アルコール度数10%〜13%のアルコール水溶液を使用する事が好ましい。前記タンパク濃縮物としては、例えば粉状乳清タンパク濃縮物、または、粉状大豆タンパク濃縮物を用いることができる。Using a green papaya pulp seed, an aqueous alcohol solution, and a coenzyme, a constant temperature control at a constant temperature for a fixed time is performed to process a solution having a protein resistance to cold resistance, and a powdery protein concentrate is prepared in the solution.
Specifically, after washing the green papaya, the fly was removed, and the pulverized and crushed juice was mixed with an aqueous alcohol solution such that the green papaya juice: alcohol aqueous solution was in a ratio range of about 1: 2 to 1: 4. And a co-enzyme that helps the function of an enzyme that metabolizes proteins is added to form a mixture, and the mixture is subjected to a constant temperature control at 25 ° C. to 28 ° C. for 24 hours to 40 hours. Generate
In this case, a coenzyme such as vitamin B5, vitamin B6, or the like, which suppresses the enzyme activity at a low temperature and assists the function of an enzyme that metabolizes proteins, is added to the mixture to have a cold-resistant proteolytic function. Preferably, it is a solution. By mixing a powdery protein concentrate with the solution, protein concentrates capable of suppressing coagulation reaction due to heating are mixed.
As the alcohol aqueous solution, it is preferable to use an alcohol aqueous solution having an alcohol content of 10% to 13%. As the protein concentrate, for example, a powdery whey protein concentrate or a powdery soy protein concentrate can be used.
青パパイヤを洗浄後、ヘタを排除し、果肉及び種子を含んだ青パパイヤを粉砕、圧搾を行った果汁にアルコール水溶液、補酵素を混合して混合液を作成する。
混合液の作成は青パパイヤ果汁:アルコール水溶液をおよそ1:2〜1:4の比率範囲となるように行い、補酵素となるビタミンB5を0.7重量%、ビタミンB6を0.2重量%の比率で混合し作成した混合液を25℃〜28℃で24時間〜40時間、定温管理を行う。After washing the green papaya, the fly is removed, and the green papaya containing the pulp and seeds is crushed and crushed, and an aqueous alcohol solution and a coenzyme are mixed with the juice to prepare a mixture.
The mixture was prepared by mixing green papaya juice and an aqueous alcohol solution in a ratio of about 1: 2 to 1: 4, and 0.7% by weight of vitamin B5 serving as a coenzyme and 0.2% by weight of vitamin B6. The mixture is prepared at 25 ° C. to 28 ° C. for 24 hours to 40 hours at a constant temperature.
青パパイヤ果肉 種子、アルコール水溶液、補酵素となるビタミンB5、ビタミンB6を使用し一定温に於いて一定時間の定温管理を行った溶液(以下、溶液と記述する。)にタンパク質の加熱に依る凝固反応抑止を目的として粉状タンパク濃縮物を調合するが粉状乳清タンパク濃縮物と粉状大豆タンパク濃縮物の溶解性、タンパク質含有量(タンパク質含有量は乳清タンパクWPI製法85%、大豆タンパク50%含有)含有が異なる為に溶液との調合比率が異なる。
粉状大豆タンパク濃縮物の場合は溶液:粉状大豆タンパクを1:2の近似値調合する。
粉状乳清タンパク濃縮物の場合は溶液:粉状乳清タンパクを1:3の近似値で調合する。Blue papaya pulp Coagulation by heating protein into a solution (hereinafter, referred to as a solution) prepared by using seeds, an aqueous alcohol solution, and vitamin B5 and vitamin B6 as coenzymes and performing constant temperature control at a constant temperature for a fixed time. A powdery protein concentrate is prepared for the purpose of inhibiting the reaction, but the solubility of the powdery whey protein concentrate and the powdery soy protein concentrate, the protein content (protein content is 85% whey protein WPI production method, soy protein (Containing 50%), the mixing ratio with the solution is different due to the different contents.
For powdered soy protein concentrate, mix solution: powdered soy protein at an approximate 1: 2 ratio.
In the case of powdered whey protein concentrate, mix the solution: powdered whey protein with an approximate value of 1: 3.
本発明の検証実験として凝固剤に寒天を使用したゼリー加工を行う。寒天は90℃以上の加熱を行い凝固させる加工方法が必要となる。As a verification experiment of the present invention, jelly processing using agar as a coagulant is performed. The agar requires a processing method of heating at 90 ° C. or more to solidify.
蒸留水:70g、シロップ8g、甘味料:5g、消泡剤:5%、寒天系凝固剤:1gを混合し90℃到達まで加熱を行う。
上記の加熱された混合液に本発明の耐冷性を有するタンパク濃縮物合成ペースト類製造方法で製造したペーストを添加し殺菌を目的として80℃以上1分以上の攪拌加熱を行う。
容器に充填後、直ちに20℃以下まで冷却(病原菌の発育至適温度帯約20℃〜50℃)を行う。
本検証実験では、タンパク濃縮物合成ペーストは、表1に示すように溶液A〜溶液Gを用いて製造した。
溶液B、溶液Dは非加熱合成と加熱合成に依る親和性、効果を検証する事を目的とする。Distilled water: 70 g, syrup 8 g, sweetener: 5 g, defoamer: 5%, agar-based coagulant: 1 g are mixed and heated until reaching 90 ° C.
The paste produced by the method for producing a protein concentrate synthetic paste having cold resistance of the present invention is added to the above heated mixture, and the mixture is heated with stirring at 80 ° C. or more for 1 minute or more for sterilization.
Immediately after filling the container, it is cooled to 20 ° C. or lower (optimal temperature range for growth of pathogenic bacteria: about 20 ° C. to 50 ° C.).
In this verification experiment, the protein concentrate synthetic paste was manufactured using the solutions A to G as shown in Table 1.
The solution B and the solution D are aimed at verifying the affinity and effect of the non-heating synthesis and the heating synthesis.
溶液Aを用いたタンパク濃縮物合成ペーストの製造に於いては、青パパイヤ果汁10gとph6.7の水を30g混合して混合液を作成した。
タンパク質のphに依る凝固反応は酸性、アルカリ性に偏ることに依り凝固反応が発生するため天然状態を維持するph4〜10の間でph6.7の水を使用する。
溶液Aに、タンパク質含有量が85%の乳清タンパク濃縮物を12g調合する事に依りタンパク濃縮物合成ペーストを合成した。In the production of the protein concentrate synthetic paste using the solution A, 10 g of green papaya juice and 30 g of ph 6.7 water were mixed to prepare a mixed solution.
Since the coagulation reaction depending on the pH of the protein is biased toward acidity or alkalinity, the coagulation reaction occurs, so that ph6.7 of water is used between ph4 and ph4 which maintain the natural state.
A protein concentrate synthetic paste was synthesized by preparing 12 g of whey protein concentrate having a protein content of 85% in solution A.
溶液Bを用いたタンパク濃縮物合成ペーストの製造に於いては、青パパイヤ果汁10gとph6.7の水とを30g混合して混合液を作成した。
溶液Bには50℃に加熱後20℃以下に冷却する加熱処理を施し、加熱処理を施した溶液Bに、タンパク質含有量85%の乳清タンパク濃縮物を12g調合する事に依りタンパク濃縮物合成ペーストを合成した。In the production of the protein concentrate synthetic paste using the solution B, 10 g of green papaya juice and 30 g of ph 6.7 water were mixed to prepare a mixed solution.
Solution B is subjected to a heat treatment of heating to 50 ° C. and then cooling to 20 ° C. or less, and 12 g of whey protein concentrate having a protein content of 85% is mixed with the heat-treated solution B to obtain a protein concentrate. A synthetic paste was synthesized.
溶液Cを用いたタンパク濃縮物合成ペーストに於いては、青パパイヤ果汁10gとアルコール濃度11.5%のアルコール水溶液を40gとビタミンB5を0.7重量%とビタミンB6を0.2重量%を混合して混合液を作成し、作成した混合液を25℃〜28℃で24時間〜40時間、定温管理を行い溶液Cを生成した。
溶液Cに、タンパク質含有量が85%の乳清タンパク濃縮物を12g調合する事に依りタンパク濃縮物合成ペーストを合成した。In the protein concentrate synthetic paste using solution C, 10 g of green papaya juice, 40 g of an aqueous alcohol solution having an alcohol concentration of 11.5%, 0.7 wt% of vitamin B5 and 0.2 wt% of vitamin B6 were added. The mixture was mixed to prepare a mixture, and the prepared mixture was controlled at a constant temperature of 25 ° C. to 28 ° C. for 24 hours to 40 hours to produce a solution C.
A protein concentrate synthetic paste was synthesized by preparing 12 g of whey protein concentrate having a protein content of 85% in solution C.
溶液Dを用いたタンパク濃縮物合成ペーストの製造に於いては、青パパイヤ果汁10gとアルコール濃度11.5%のアルコール水溶液を40gとビタミンB5を0.7重量%とビタミンB6を0.2重量%を混合して混合液を作成し、作成した混合液を25℃〜28℃で24時間〜40時間、定温管理を行い溶液Bを生成した。
溶液Dには50℃に加熱後20℃以下に冷却する加熱処理を施し、加熱処理を施した溶液Dに、タンパク質含有量85%の乳清タンパク濃縮物を12g調合する事に依りタンパク濃縮物合成ペーストを合成した。In the production of a protein concentrate synthetic paste using the solution D, 10 g of green papaya juice, 40 g of an aqueous alcohol solution having an alcohol concentration of 11.5%, 0.7 wt% of vitamin B5 and 0.2 wt of vitamin B6 were used. % Was mixed to prepare a mixed solution, and the prepared mixed solution was controlled at a constant temperature of 25 ° C. to 28 ° C. for 24 hours to 40 hours to produce a solution B.
The solution D is heated to 50 ° C. and then cooled to 20 ° C. or less, and the heat-treated solution D is mixed with 12 g of a whey protein concentrate having a protein content of 85% to prepare a protein concentrate. A synthetic paste was synthesized.
溶液Eを用いたタンパク濃縮物合成ペーストに於いては、青パパイヤ果汁10gとアルコール濃度11.5%のアルコール水溶液を40gとビタミンB5を0.7重量%とビタミンB6を0.2重量%を混合して混合液を作成し、作成した混合液を25℃〜28℃で24時間〜40時間、定温管理を行い溶液Eを生成した。
溶液Eに、タンパク質含有量が85%の乳清タンパク濃縮物を12g調合する事に依りタンパク濃縮物合成ペーストを合成した。In the protein concentrate synthetic paste using the solution E, 10 g of green papaya juice, 40 g of an aqueous alcohol solution having an alcohol concentration of 11.5%, 0.7 wt% of vitamin B5 and 0.2 wt% of vitamin B6 were added. The mixture was mixed to prepare a mixture, and the prepared mixture was controlled at a constant temperature of 25 ° C. to 28 ° C. for 24 hours to 40 hours to produce a solution E.
A protein concentrate synthetic paste was synthesized by preparing 12 g of whey protein concentrate having 85% protein content in solution E.
溶液Fを用いたタンパク濃縮物合成ペーストに於いては、青パパイヤ果汁10gとアルコール濃度11.5%のアルコール水溶液を40gとビタミンB5を0.7重量%とビタミンB6を0.2重量%を混合して混合液を作成し、作成した混合液を25℃〜28℃で24時間〜40時間、定温管理を行い溶液Fを生成した。
溶液Fに、タンパク質含有量が85%の乳清タンパク濃縮物を12g調合する事に依りタンパク濃縮物合成ペーストを合成した。In the protein concentrate synthetic paste using the solution F, 10 g of green papaya juice, 40 g of an aqueous alcohol solution having an alcohol concentration of 11.5%, 0.7% by weight of vitamin B5 and 0.2% by weight of vitamin B6 were added. A mixed solution was prepared by mixing, and the prepared mixed solution was controlled at a constant temperature of 25 ° C. to 28 ° C. for 24 hours to 40 hours to produce a solution F.
A protein concentrate synthetic paste was synthesized by preparing 12 g of whey protein concentrate having a protein content of 85% in solution F.
溶液Gを用いたタンパク濃縮物合成ペーストに於いては、青パパイヤ果汁10gとアルコール濃度11.5%のアルコール水溶液を40gとビタミンB5を0.7重量%とビタミンB6を0.2重量%を混合して混合液を作成し、作成した混合液を25℃〜28℃で24時間〜40時間、定温管理を行い溶液Gを生成した。
溶液Gに、タンパク質含有量が50%の大豆タンパク濃縮物を21g調合する事に依りタンパク濃縮物合成ペーストを合成した。In the protein concentrate synthetic paste using the solution G, 10 g of green papaya juice, 40 g of an aqueous alcohol solution having an alcohol concentration of 11.5%, 0.7 wt% of vitamin B5 and 0.2 wt% of vitamin B6 were added. The mixture was mixed to prepare a mixture, and the prepared mixture was controlled at a constant temperature of 25 ° C. to 28 ° C. for 24 hours to 40 hours to produce a solution G.
21 g of a soy protein concentrate having a protein content of 50% was prepared in solution G to synthesize a protein concentrate synthetic paste.
検証実験の結果、溶液Aは加水状態に於いて強粘度の状態にあり加水に依るph凝固発生と推測されタンパク濃縮物との調合に依り酵素活性が進行し加工時にはプロテアーゼ酵素の衰退に依り70℃で凝固反応が発生。
溶液Bは加熱に依る凝固反応の発生で加工時に於いてはプロテアーゼ酵素の失活状態に依り50℃で凝固反応が発生。溶液Cはph変成の抑制の課題解決を目的とし溶媒をアルコール水溶液とビタミンB5とビタミンB6の混合液に変更を行う。
アルコール水溶液とビタミンB5とビタミンB6の混合液を溶媒とした非加熱(溶液C)、加熱(溶液D)で検証実験を行い溶液Cはph凝固が抑制でき弱粘度になり80℃で凝固反応の発生無し、溶液Dは溶液Bと同じく加工工程以前の加熱に依り強粘度では有るが80℃で凝固反応が発生。
前記、溶液B、溶液Dは加熱する事に依り、加熱に依る凝固反応を抑制する効果が減少する事が判明した。
溶液Cは30℃保存経時検査72時間でシロップの色素の退色現象が発生した為、アルコール水溶液の調合量の削減を行い、溶液Eを検証、溶液Eは72時間後の退色変化は無いが加工後食品に於けるアルコールの残存を考慮し、アルコール水溶液の含有率の削減を課題として溶液Fの検証実験を行う。
溶液Fに於いても良好に溶液Eと同様の結果が出た。溶液Gに関しては、溶液Fの検証結果を基準に乳清タンパク濃縮物を大豆タンパク濃縮物へ変更し(含有タンパク質量は同量)検証実験を行う。溶液Gは溶液Fと同様の結果になる。
以上の検証実験の結果を踏まえて溶液の合成は、青パパイヤ果汁10gとアルコール水溶液と補酵素を用いて一定比率で非加熱で混合を施す。
25℃〜28℃の一定温に於いて24時間〜40時間の定温管理を行った溶液に粉状タンパク濃縮物の調合を実施した溶液が加熱に依る凝固反応の抑制を最大限に発揮する。As a result of the verification experiment, the solution A was in a highly viscous state in a hydrolyzed state, and it was presumed that ph coagulation occurred due to the hydrolyzation. Coagulation reaction occurs at ℃.
In the solution B, a coagulation reaction was caused by heating, and at the time of processing, a coagulation reaction was generated at 50 ° C. depending on a deactivated state of the protease enzyme. In the solution C, the solvent is changed to an aqueous alcohol solution and a mixed solution of vitamin B5 and vitamin B6 for the purpose of solving the problem of suppressing ph denaturation.
A verification experiment was performed by non-heating (solution C) and heating (solution D) using a mixed solution of an alcohol aqueous solution and vitamin B5 and vitamin B6 as a solvent. Solution C was able to suppress ph coagulation and became weakly viscous. The solution D had a high viscosity due to heating before the processing step as in the solution B, but a solidification reaction occurred at 80 ° C. as in the case of the solution B.
It was found that the effect of suppressing the coagulation reaction due to the heating was reduced by heating the solutions B and D.
In solution C, the discoloration phenomenon of the syrup pigment occurred after 72 hours of storage at 30 ° C., and the amount of alcohol aqueous solution was reduced. Solution E was verified. Solution E showed no change in fading after 72 hours, but was processed. In consideration of the residual alcohol in the post-food, a verification experiment of the solution F is performed with the task of reducing the content of the alcohol aqueous solution.
In the solution F, the same result as the solution E was obtained. For solution G, a verification experiment is performed by changing the whey protein concentrate to a soy protein concentrate based on the verification result of solution F (the protein content is the same). Solution G gives similar results as solution F.
Based on the results of the above verification experiments, the solution is synthesized by mixing 10 g of green papaya juice, an aqueous alcohol solution and a coenzyme at a fixed ratio without heating.
A solution prepared by mixing a powdery protein concentrate with a solution that has been maintained at a constant temperature of 25 ° C. to 28 ° C. for 24 hours to 40 hours exerts the maximum suppression of the coagulation reaction due to heating.
本発明は溶液に粉状乳清タンパク濃縮物、粉状大豆タンパク濃縮物を調合する事で加熱に依る凝固反応の抑制機能を有する耐冷性タンパク濃縮物合成ペースト類製造方法となる。
青パパイヤの心筋梗塞、動脈硬化、喘息、免疫性疾病に効果があることが判明している、その他、青パパイヤの栄養素とタンパク質を摂取出来る。
簡便なペースト状でペプチド化の欠点で有る味覚(苦み)を向上したペースト状で高齢者の栄養障害、等を一般家庭で使用し予防でき一般的な料理店に於いても簡便に機能性食品の提供が可能になる。The present invention provides a method for producing a cold-resistant protein concentrate synthetic paste having a function of suppressing a coagulation reaction due to heating by preparing a powdery whey protein concentrate and a powdery soy protein concentrate in a solution.
Green papaya has been shown to be effective against myocardial infarction, arteriosclerosis, asthma, and immune illness. In addition, it can also take green papaya nutrients and proteins.
Easy-to-use paste that improves taste (bitterness), which is a drawback of peptide formation, can be used in ordinary households to prevent malnutrition disorders of the elderly, and is a functional food easily even in general restaurants Can be provided.
本発明の耐冷性を有するタンパク濃縮物合成ペースト類製造方法は、タンパク質補填食品の製造に利用することができ、食品製造に関する可能性は無限であり健康訴求に依り医療保険制度の財政状況改善の効果を奏する。
青パパイヤ成分利用の進歩性として青パパイヤ含有成分の酵素に依るタンパク質分解効果は一般的に認知されているが、本発明では青パパイヤ果汁を主としたタンパク濃縮物を調合したペーストで有り、「簡便に食品加工に於けるタンパク質の補填を可能にする。」プロテインペーストであり、産業上に於いても生産性の向上を図れる。
青パパイヤの酵素の働きは青パパイヤの鮮度で異なり最もタンパク質分解の効果を期待できるのは収穫から24時間以内(表皮に傷を入れ白濁の汁液が発生する。)であり完熟化に伴い酵素含有量は激減する。
青パパイヤの鮮度保持には凍結保存の手段が有効であるが食物に含まれる酵素は高温で失活をする事と低温で酵素含有量の衰退現象も発生する。
粉状タンパク濃縮物を調合する事で温度帯に依り酵素活性が始まり経時変化に依り失活する為、凍結保存が有効な手段と言える。青パパイヤの鮮度、プロテアーゼ酵素の失活、衰退に依る変成を安定させて加熱に依る凝固反応を抑制する事が可能となる。The method for producing a protein concentrate synthetic paste having cold resistance of the present invention can be used for the production of protein-supplemented foods, and the potential for food production is endless, and the improvement of the financial situation of the medical insurance system depends on health appeal. It works.
The proteolytic effect due to the enzyme of the green papaya-containing component is generally recognized as an inventive step in the use of the green papaya component, but in the present invention, it is a paste prepared with a protein concentrate mainly composed of green papaya juice, It makes it possible to easily supplement proteins in food processing. "It is a protein paste that can improve productivity in industry.
The function of the enzyme of green papaya differs depending on the freshness of green papaya, and the most proteolytic effect can be expected within 24 hours after harvesting (the epidermis is damaged and cloudy juice is generated). The amount drops sharply.
To preserve the freshness of green papaya, means of cryopreservation is effective, but enzymes contained in foods are inactivated at high temperatures, and the enzyme content declines at low temperatures.
By blending the powdered protein concentrate, the enzyme activity starts depending on the temperature zone and is deactivated according to the change over time. Therefore, it can be said that cryopreservation is an effective means. It is possible to stabilize the metamorphosis due to the freshness of blue papaya, the inactivation and decay of protease enzymes, and to suppress the coagulation reaction due to heating.
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