JPS6030642A - Cake containing vegetable enzyme and its preparation - Google Patents

Abstract

PURPOSE:To prepare a cake containing vegetable enzyme having useful effect on the human body, by mixing a vegetable enzyme with required raw materials such as a liquid raw material e.g. fruit juice, natural flavor, sugar, water, etc., and cereal flour, etc., sealing the mixture in a container, and sterilizing at a specific high temperature. CONSTITUTION:A vegetable enzyme extracted from papaya, pineapple, fig, etc. is mixed with the required raw materials such as a liquid raw material e.g. fruit juice, natural flavor, sugar, water, etc. and cereal flour, etc., and the obtained cake raw material is sealed in a container and sterilized by heating at 60-80 deg.C for specific time interval. The cake containing vegetable enzyme has mild hydrolyzing action to proteins, fats, glycoproteins, etc. by the activity of vegetable enzyme, activates the metabolism, and is extremely useful to maintain the health of human body. A cake containing vegetable enzyme and preservable for a long period can be prepared by this process.

Description

【発明の詳細な説明】 本発明は植物性酵素入り菓子及びその製造方法、特にシ
ャーベット等の冷菓ヤゼリー等に植物性酵素を添加する
ことによって、人体の健康の維持や美容の増進に著しい
効果があり、また食感もマイルドで万人に好まれる植物
性酵素入り菓子及びその菓子の製造方法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention provides a confectionery containing vegetable enzymes and a method for producing the same, in particular, the addition of vegetable enzymes to frozen desserts such as sherbet, Yajelly, etc. has a remarkable effect on maintaining human health and improving beauty. The present invention relates to a confectionery containing vegetable enzymes that has a mild texture and is liked by everyone, and a method for producing the confectionery.

植物性ＩＩ′ｔｉ１特にパパイヤ、パイナツプル、イチ
ジク等に含まれている植物性酵素の活性領域は１０℃〜
１００℃の広範な温度範囲にあること、最大活性温度は
７０℃〜８０℃であること、最大活性ＦＨは５．５〜８
であること及び０℃以下の温度範囲ではその酵素活性は
休息していることが既に知られている。Plant-based II'ti1 The active region of plant-based enzymes, especially those contained in papaya, pineapple, figs, etc., ranges from 10°C to
Extensive temperature range of 100°C, maximum active temperature is 70°C to 80°C, maximum active FH is 5.5 to 8
It is already known that the enzyme activity is at rest in the temperature range below 0°C.

また周知のように人体はタンパク質を主要成分とする細
胞のかたまりのようなものであり、上述した植物性酵素
が人体へ吸収されると、その酵素の特異な作用により人
体の細胞の新陳代謝が促進され、美容上の効果や健康の
維持に著しい働きをする。In addition, as is well known, the human body is like a mass of cells whose main component is protein, and when the above-mentioned plant enzymes are absorbed into the human body, the specific action of the enzymes promotes the metabolism of the cells of the human body. It has a remarkable effect on beauty and maintaining health.

本発明者は、上述した植物性酵素の特性と、すっきりし
た酸味から老若男女を問わず食されているシャーベット
等の冷菓やゼリー等のような菓子類のされやかな食感、
食味とに着目し、このような菓子に植物性酵素の有用性
を加味させるべく鋭意研究の結果本発明を完成するに至
ったものである。The present inventor has discovered the characteristics of the above-mentioned plant enzymes and the refreshing sour taste of sweets such as frozen desserts such as sherbet and jelly, which are enjoyed by people of all ages and genders.
Focusing on the taste, the present invention was completed as a result of intensive research to add the usefulness of plant enzymes to such sweets.

以下に本発明を具体的に説明する。The present invention will be specifically explained below.

植物性酵素の採集について説明すると、パパイヤ、パイ
ナツプル、イチジク等の果皮に切目を入れ、その切目か
ら溶出する乳液を迅速に容器内へ採集し、直射日光を避
けつつ乾燥することによってパパイヤ、ブロメライン、
フィシン等の植物性酵素の素原料とする。To explain the collection of plant enzymes, make incisions in the skin of papaya, pineapple, figs, etc., quickly collect the emulsion eluted from the incisions into a container, and dry it while avoiding direct sunlight.
Used as raw material for plant enzymes such as ficin.

この素原料から不純物を取り除き、公知の手段により力
価測定するとともに、必要に応じて果糖、多糖類、ぶど
う糖等を増量希釈材として所定量添加し、所定の酵素力
価を設定する。前記植物性酵素は広いｌ＝’Ｈの範囲で
安定している。Impurities are removed from this raw material, and the titer is measured by known means, and if necessary, a predetermined amount of fructose, polysaccharide, glucose, etc. is added as an increase diluent to set a predetermined enzyme titer. The plant enzyme is stable over a wide range of l='H.

尚、植物性酵素は空気との接触により酸化され、変性し
て失活するおそれもあるため、採集した植物性酵素に酸
化防止剤や酵素分子安定化材を添加しておく。Since plant enzymes may be oxidized and denatured and deactivated by contact with air, antioxidants and enzyme molecule stabilizing materials are added to the collected plant enzymes.

このようにして得られたパパイヤ、プロメライン、フィ
シン等の植物性酵素と果汁、天然香料、糖類、水等の液
体原料、固体原料からなる所要原料とを混合し、椀状の
容器に入れてカップシーリングし密封する。The plant enzymes obtained in this way, such as papaya, promelain, and ficin, are mixed with the necessary raw materials consisting of liquid raw materials such as fruit juice, natural flavors, sugars, and water, and solid raw materials, and the mixture is placed in a bowl-shaped container. Cup seal and seal.

次に、その容器を６０℃〜８０℃の高温で所定時間加熱
殺菌する。加熱殺菌の温度を６０℃〜８０℃の高温とす
る理由は、既述したように植物性酵素が７０℃〜８０℃
の温度範囲で最大活性を示し、一方この温度範囲では腐
敗菌が死滅してしまうからである。Next, the container is heat sterilized at a high temperature of 60°C to 80°C for a predetermined period of time. The reason why the heat sterilization temperature is set at a high temperature of 60°C to 80°C is that, as mentioned above, the temperature of the plant enzyme is 70°C to 80°C.
This is because it shows maximum activity in the temperature range of , and on the other hand, spoilage bacteria are killed in this temperature range.

このように腐敗菌が死滅する温度範囲において菓子原料
を充填し、さらにカップシーリングした容器を加熱殺菌
することが本発明の最大の特徴である。The most important feature of the present invention is to heat sterilize the container filled with confectionery raw materials and cup-sealed in a temperature range that kills spoilage bacteria.

加熱殺菌した容器内には、ゼリー状の菓子原料が存在し
、この容器を冷凍装置内へ入れて菓子原料を凍結させる
。A jelly-like confectionery raw material is present in the heat-sterilized container, and this container is placed into a freezing device to freeze the confectionery raw material.

このようにして得られた植物性酵素入りの菓子は、冷菓
として冷凍状態で展示販売し、直ちに食用に供すること
ができる。The confectionery containing plant enzymes thus obtained can be exhibited and sold in a frozen state as a frozen dessert, and can be immediately consumed.

冷凍状態の植物性酵素は酵素活性が休息状態にあり、こ
の植物性酵素を含有する菓子を食すると体内に入った植
物性酵素が活性化し、人体の消化作用、抗炎症作用、老
廃物の除去作用等の有用な働きをする。また人体の細胞
の新陳代謝を図り、肌を若々しく保つなど美容上も極め
て有益な作用をする。The enzyme activity of frozen plant enzymes is in a resting state, and when you eat sweets containing plant enzymes, the plant enzymes that enter the body become activated, and have digestive effects, anti-inflammatory effects, and removal of waste products in the human body. It has a useful function such as action. It also promotes the metabolism of cells in the human body and has extremely beneficial effects on beauty, such as keeping the skin youthful.

尚、加熱殺菌した容器内の菓子原料を冷凍することなく
、ゼリー状のまま常温で展示販売し食用に供したり、一
旦冷凍状態から解凍した後再凍結した菓子を展示販売し
食用に供することも勿論可能である。In addition, it is also possible to display and sell confectionery raw materials in a container that has been heated and sterilized in a jelly-like state at room temperature and serve them as edible without freezing them, or to display and sell confectionery that has been thawed from the frozen state and then refrozen for consumption. Of course it is possible.

常温で販売している植物性酵素入り菓子を購入した場合
には必要に応じ何時でも冷蔵庫、冷凍庫を利用して冷凍
し、冷菓状の植物性酵素入りの菓子となすことができる
。If you purchase a vegetable enzyme-containing confectionery that is sold at room temperature, you can freeze it in the refrigerator or freezer whenever necessary to make a frozen confectionery-like confectionery containing vegetable enzymes.

このように常温で展示販売することが可能な理由は、カ
ップシールによって密封した菓子原料を高温で加払処理
し腐敗菌を死滅させるようにしたからである。The reason why it is possible to display and sell the confectionery at room temperature is because the raw materials for the confectionery sealed with a cup seal are heated to high temperatures to kill spoilage bacteria.

本発明の植物性酵素入り菓子は、植物性酵素の活性によ
りタンパク質、脂肪、糖蛋白等の加水分解に緩かに反応
し、新陳代謝の活発化が図られ、人体の健康上極めて有
益である。また、植物性酵素の作用により菓子原料中の
酸が中和され、呈味性の改善が行なわれる。その理由は
植物性酵素による蛋白分解が行なわれ呈味成分すなわち
、グルタミン酸、イノシン酸、コハク酸等の成分が表面
に出てくるからである。The vegetable enzyme-containing confectionery of the present invention slowly reacts with the hydrolysis of proteins, fats, glycoproteins, etc. due to the activity of the vegetable enzymes, thereby activating metabolism, and is extremely beneficial for human health. In addition, the action of vegetable enzymes neutralizes acids in confectionery raw materials, improving taste. The reason for this is that protein decomposition by plant enzymes occurs and taste components, such as glutamic acid, inosinic acid, and succinic acid, come to the surface.

また本発明の製造方法によれば、植物性酵素の最大活性
領域を生かす一方、腐敗菌が死滅する温度範囲で菓子原
料を加熱殺菌するようにしたものであるから、長時間に
亘り常温保存の可能な植物性酵素入り菓子を提供し得る
ものである。Furthermore, according to the manufacturing method of the present invention, while utilizing the maximum activity range of plant enzymes, the confectionery ingredients are heated and sterilized at a temperature range that kills spoilage bacteria, so that confectionery ingredients can be stored at room temperature for a long period of time. This makes it possible to provide confectionery containing plant enzymes.

次に本発明の実施例について説明する。Next, examples of the present invention will be described.

（実施例） 水４０部を９０℃まで加熱し、これに還元麦芽糖、水飴
、砂糖などの糖類３．５部とカラギーナン１．２部とを
混合してなる混合物を攪拌しながら加えて５分間溶解し
、さらに還元麦芽糖、水飴、砂糖などの糖類２０部と天
然果汁３１．４部とりエン酸０．３部とを加え、混合し
ながら９０℃まで加熱する。(Example) Heat 40 parts of water to 90°C, add a mixture of 3.5 parts of sugars such as reduced maltose, starch syrup, and sugar and 1.2 parts of carrageenan to it while stirring, and add for 5 minutes. Dissolve and further add 20 parts of sugars such as reduced maltose, starch syrup and sugar, 31.4 parts of natural fruit juice and 0.3 parts of enoic acid, and heat to 90°C while mixing.

この混合液を６０℃まで冷却し、天然香料０゜１部、ク
エン酸０．３部及び植物性酵素３．５部を加えて撹拌混
合して菓子原料２を得た。This liquid mixture was cooled to 60° C., and 0.1 part of natural fragrance, 0.3 part of citric acid, and 3.5 parts of vegetable enzyme were added and mixed with stirring to obtain confectionery raw material 2.

尚、上記原料配合比率はいずれも重量部である。Note that all of the above raw material blending ratios are parts by weight.

この菓子原料２を椀状の耐熱性を有する容器１（容積８
０００）に充填し、直ちに蓋材をヒートシーリングして
容器１内に菓子原料２を密封した。This confectionery raw material 2 is placed in a bowl-shaped heat-resistant container 1 (volume 8
000) and immediately heat-sealed the lid to seal the confectionery raw material 2 inside the container 1.

さらに、その容器１をレトルト殺菌機に入れて、８０℃
で３０分間加熱殺菌し植物性酵素入り菓子３を得た。Furthermore, put the container 1 into a retort sterilizer and heat it to 80°C.
The confectionery containing vegetable enzyme 3 was obtained by heat sterilization for 30 minutes.

この植物性酵素入り菓子３は、ブリックス度２８であり
、ピＨは果汁の種類によって異なるが３から３．８位で
あった。This vegetable enzyme-containing confectionery 3 had a Brix degree of 28, and a PiH value of 3 to 3.8, depending on the type of fruit juice.

このようにして製造した植物性酵素入り菓子を一１０℃
にて凍らせ、冷菓状となして食したところ、植物性酵素
を使用しない冷菓に比較し、酸味がやわらかく、味もマ
イルドで極めて美味であった。The vegetable enzyme-containing confectionery produced in this way was heated to 10°C.
When it was frozen and eaten as a frozen dessert, it had a softer sourness, milder taste, and was extremely delicious compared to frozen desserts that did not use vegetable enzymes.

【図面の簡単な説明】[Brief explanation of drawings]

図面は本発明の植物性酵素入り菓子の一実施例を示づ断
面図である。 １・・・・・・容器、 ２・・・・・・菓子原料、 ３・・・・・・植物性酵素入り菓子。 特　許　出　願　人　株式会社　亀　万手続補正書（自
発） 昭ｆ０５８年８月１８日 特許庁長官　若　杉　和　夫　殿 を事件の表示　特願昭５８−１５７６１１６号２、発明
の名称 植物性酵素入り菓子及びその製造方法 ３、補正をする者 事件との関係　特許出願人 東京都目黒区自由が丘１丁目１５番１２号株式会社　亀
　万 代救者引　地　末　治 ４、代　理　人　−１−１０５ 東京都港区虎ノ門１丁目１１番７号 ５、補正の対象　−″ 願誓の発明者の氏名の欄、明細書の発明の詳細な説明の
欄 ６、補正の内容 ＋１１　本願々曹に記載の発明者のふりがなを別、紙訂
正願書のとおシ佃正する。 （２）　本願明細書の第３百１・８行、第１９行にそれ
ぞれ「パパイヤ」とあるを「パパインコと補正する。 Ｚ添附壱烏の目録 （１）　訂正願誓　１通The drawing is a sectional view showing an embodiment of the vegetable enzyme-containing confectionery of the present invention. 1... Container, 2... Raw material for confectionery, 3... Confectionery containing vegetable enzymes. Patent applicant Kameman Co., Ltd. Procedural amendment (spontaneous) August 18, 1982 Kazuo Wakasugi, Commissioner of the Japan Patent Office Indication of the case Patent application No. 1576116/1982 2, title of invention Contains plant enzymes Confectionery and its manufacturing method 3, relationship with the amended person case Patent applicant 1-15-12 Jiyugaoka, Meguro-ku, Tokyo Kame Bandai Savishahiki Jisue Osamu 4, Agent -1-105 Tokyo 1-11-7-5, Toranomon, Minato-ku, Subject of amendment -'' Column for the name of the inventor in the application, Column 6 for detailed explanation of the invention in the specification, Contents of the amendment + 11 Name of the inventor stated in the petition. Separate the furigana and correct the paper correction application. (2) In lines 301, 8 and 19 of the specification of the application, the word "papaya" is corrected to "papa parakeet." Inventory (1) Request for correction 1 copy

Claims (1)

【特許請求の範囲】 （υ　パパイヤ、パイナツプル、イチジク等から抽出し
た植物性酵素と果汁、天然香料、糖類、水等の液体原料
、粉体原料等の所要原料とを混合してなる菓子原料を容
器内に密封したことを特徴とする植物性酵素入り菓子。 ■　パパイヤ、パイナツプル、イチジク等から抽出した
植物性酵素と果汁、天然香料、ｗｊ類、水等の液体原料
、粉体原料等の所要原料とを混合して菓子原料となし、
該菓子原料を容器内へ入れて密封した後、所定の高温下
で殺菌することを特徴とする植物性酵素入り菓子の製造
方法。[Scope of Claims] (υ A confectionery raw material made by mixing vegetable enzymes extracted from papaya, pineapple, figs, etc. with necessary raw materials such as fruit juice, natural flavorings, sugars, liquid raw materials such as water, and powder raw materials. Confectionery containing vegetable enzymes, which is characterized by being sealed in a container. ■ Required ingredients such as vegetable enzymes and fruit juices extracted from papaya, pineapple, figs, etc., natural flavors, wj, liquid materials such as water, powder materials, etc. Mix with raw materials to make confectionery raw materials,
A method for producing confectionery containing vegetable enzymes, which comprises placing the confectionery raw material into a container, sealing the container, and then sterilizing the container at a predetermined high temperature.