WO2008007672A1 - Apparatus for converting plant material into unicellular form and method of producing unicellular plant - Google Patents

Abstract

It is intended to provide an apparatus whereby a unicellular plant having excellent qualities can be efficiently produced and a method of producing the same. This apparatus has an enzymatic treatment unit whereby a plant material to be treated is converted into the unicellular form through an enzymatic treatment. This enzymatic treatment unit comprises an outer pipe, an inner pipe which is located in the outer pipe and from which a liquid mixture containing the material to be treated and an enzyme is supplied, an enzymatic treatment temperature-controlling section whereby a heating medium is introduced into the gap between the outer pipe and the inner pipe so as to maintain the inside of the inner pipe at a temperature appropriate for the enzymatic treatment, an agitation member which is held in the inner pipe in a manner allowing rotation around the axis, and a flow rate-controlling section whereby the flow rate of the liquid mixture flowing from one end of the inner pipe toward the other end is controlled.

Description

 Specification

 Plant cell unicellularization apparatus and method for producing unicellular plant

 Technical field

 [0001] The present invention relates to an apparatus for unicellularizing plant materials such as vegetables and fruits by enzymatic treatment, and a method for producing a unicellular plant.

 Background art

 [0002] In recent years, liquids and powders obtained by unicellularizing plant materials such as vegetables and fruits have been used in various fields such as foods and cosmetics. For example, in Japanese Patent Publication No. 3256534, the present inventor succeeded in developing liquid processed soybeans and powdered processed soybeans that have a single cell of whole soybeans with a hard epidermis and have almost no soybean-specific odor, and fortified with soybeans. New possibilities for processed foods have been brought to the food sector. In addition, as described in Japanese Patent Publication No. 3142245, a skin external material having an excellent moisturizing effect by using a unicellular plant obtained by unicellularizing a plant such as carrot, aloe, freesia, or iris root. Has been developed. Furthermore, Japanese Patent Publication No. 313 6295 also proposes a plant component-containing food comprising a mixture of vegetables such as carrots and botany, and a liquefied product obtained by unicellularizing fruits such as ume and apple.

 [0003] By the way, in the production of the above-described unicellular plant, the ability to perform enzyme treatment for preferentially degrading substances that attach the cells of vegetables and fruits to each other. Ease of quality control and enzyme From the viewpoint of processing uniformity, a batch type manufacturing apparatus is generally employed. However, when producing unicellular plants on an industrial scale, a large amount of material to be treated must be maintained at a temperature suitable for enzyme treatment in each large treatment tank, and it is necessary to complete the enzyme treatment. The time will be longer. In addition, the time required to cool an object heated for the purpose of sterilization after enzyme treatment to room temperature becomes longer as the volume of the treatment tank increases. On the other hand, large-scale production tanks can be produced by increasing the number of medium-sized treatment tanks, but an increase in the area of the site where the production facilities are located is unavoidable, resulting in an increase in the production cost of unicellular plants.

[0004] Furthermore, when performing enzyme treatment in batch mode, if the amount of treatment increases, the enzyme treatment proceeds. Variations will occur, resulting in a higher probability of unicellularization. Such cell populations that remain without being unicellularized or aggregates of unicellular plant cells may cause a rough texture or poor throat feeling when unicellular plants are used in beverages, etc. When plants are used in cosmetics, there is a risk of deteriorating the feeling of use.

[0005] Thus, development of an apparatus capable of efficiently producing a unicellular plant on an industrial scale while preventing the generation / reproduction of various bacteria is awaited.

 Disclosure of the invention

 [0006] Therefore, the present invention has been made in view of the above problems, and the unicellularization of a plant material capable of producing a stable unicellular plant with high production efficiency by suppressing the generation of various bacteria. To provide an apparatus.

 [0007] That is, the unicellularization apparatus of the present invention is a unicellularization apparatus including an enzyme processing unit that converts a plant material into single cells by enzyme treatment, and the enzyme processing unit includes a first outer tube and a first cell. A heating medium is introduced into the gap between the first outer pipe and the first inner pipe, which is arranged along the axial direction in the outer pipe and is supplied with the liquid mixture containing the plant material and the enzyme. Then, a processing temperature adjusting means for maintaining the inside of the first inner tube at the enzyme treatment temperature, a stirring member that is rotatably held around its axis in the first inner tube, and one end force of the first inner tube toward the other end And a flow rate adjusting means for adjusting the flow rate of the liquid mixture in the direction.

[0008] According to the present invention, as a minimum component necessary for a plant material unicellularization apparatus for producing a stable unicellular plant with suppressed generation of bacteria with high production efficiency! An enzyme treatment unit can be provided. When the enzyme treatment is performed batchwise in the tank as in the past, the larger the tank volume, the longer it takes to heat the workpiece to the enzyme treatment temperature. According to the above, since the liquid mixture containing the plant material and the enzyme to be treated flows in the first inner tube, the plant material can be loosened to the single cell level by the stirring member. The efficiency of enzyme treatment can be greatly improved. In addition, since the enzyme deactivation treatment can be sequentially performed on the plant material that has been subjected to the enzyme treatment provided from the outlet of the first inner pipe, the enzyme treatment section of the present invention performs the enzyme deactivation after the enzyme treatment. It has an epoch-making structure with consideration given to continuous live processing. [0009] In order to more efficiently complete the unicellularization treatment of the plant material, the unicellularization apparatus described above further includes an enzyme deactivation part that is connected to the enzyme treatment part and deactivates the enzyme in the liquid mixture. The deactivation part includes a second outer tube, a second inner tube disposed in the second outer tube along the axial direction thereof, to which a liquid mixture subjected to enzyme treatment is supplied, a second outer tube, and a second outer tube. It is preferable to include a deactivation temperature adjusting means for introducing a heating medium into the gap between the inner tubes and maintaining the temperature in the second inner tube at an enzyme deactivation temperature higher than the enzyme treatment temperature.

 [0010] In this case, it is possible to provide a unicellularization apparatus capable of continuously performing an enzyme treatment for converting a plant material into a single cell using an enzyme and an enzyme deactivation treatment for deactivating the enzyme after the enzyme treatment. In other words, since the enzyme deactivation treatment can be carried out efficiently and continuously after the plant material has been subjected to the enzyme treatment, the temperature in the tank is increased to the enzyme deactivation temperature after the enzyme treatment as in the conventional case. Compared with, the time required for the transition from enzyme treatment to enzyme deactivation treatment can be shortened and the single cell treatment of plant material can be completed more efficiently.

 [0011] Further, in order to prevent the production efficiency from being lowered due to the time required for cooling after the enzyme treatment, the above-mentioned single cell apparatus is connected to the enzyme deactivation part and heated to the enzyme deactivation temperature. A cooling section that cools the third outer pipe, the third outer pipe, a third inner pipe disposed in the third outer pipe along the axial direction thereof, and the third outer pipe and the third inner pipe. It is preferable to include a cooling medium supply unit that introduces a cooling medium into the gap between them and cools the liquid mixture supplied to the third inner pipe.

[0012] In this case, an enzyme treatment for converting the plant material into a single cell using an enzyme, an enzyme deactivation treatment for deactivating the enzyme by heating after the enzyme treatment, and a plant material that has been made unicellular after the enzyme deactivation treatment It is possible to provide a unicellularization apparatus capable of continuously performing a cooling process for cooling the cell. That is, when the enzyme treatment and enzyme deactivation treatment are performed batchwise as in the past, the longer the cooling after the enzyme deactivation treatment, the longer the tank volume, and therefore, the unicellularized plants are free of germs. As the probability of occurrence increased, it was a major factor in reducing manufacturing efficiency. However, an enzyme deactivation processing unit having a double tube structure, which is individually equipped with an enzyme deactivation treatment temperature adjusting unit, is connected to an enzyme treatment unit having a double tube structure, which has an enzyme treatment temperature adjustment unit, and Furthermore, by connecting a cooling unit with a double-pipe structure that can efficiently cool the fluid flowing in the interior to the enzyme deactivation processing unit, each process is continuously performed. A particularly advantageous implementation of the unicellularization apparatus of the present invention can be achieved, and the cooling process required only by enzyme treatment can be greatly shortened and a high-quality unicellular plant can be stably supplied. Configure form.

[0013] Further, since each of the enzyme treatment unit, the enzyme deactivation unit, and the cooling unit has a double-pipe structure, the enzyme treatment unit, The enzyme deactivation part and the cooling part can be efficiently installed, and there is an advantage that the degree of freedom in designing a single cell device is high.

 [0014] It is particularly preferable that the above-mentioned enzyme treatment section, enzyme deactivation section, and cooling section are connected (tightly) so that the liquid mixture is not exposed to the outside air! Unlike batch-type manufacturing equipment, it is possible to continuously perform enzyme treatment, enzyme deactivation, and cooling without exposing the workpiece to the open air. The ability to obtain chemical plants is possible. In addition, from the viewpoint of prompt heating to the enzyme treatment temperature and rapid cooling of the workpiece heated to the deactivation treatment temperature, the inner diameter of the first inner tube of the enzyme treatment section is the third inner diameter of the cooling section. It is preferable to design smaller than the inner diameter of the tube.

 [0015] When it is necessary to set the flow rate of the liquid mixture in the enzyme deactivation unit separately from the enzyme treatment unit, a relay tank is provided between the enzyme treatment unit and the enzyme deactivation unit, and the enzyme deactivation is performed. The part preferably further includes a flow rate adjusting means for adjusting a flow rate of the liquid mixture in a direction from one end of the second inner pipe toward the other end. Similarly, when it is necessary to set the flow rate of the liquid mixture in the cooling unit separately from the enzyme deactivation unit, a relay tank is provided between the enzyme deactivation unit and the cooling unit. 3 It is preferable to further include a flow rate adjusting means for adjusting the flow rate of the liquid mixture in the direction from one end to the other end of the inner tube. In these cases, more optimum conditions can be set according to the type of workpieces, so that further improvement in production efficiency can be achieved.

[0016] In addition, the above-described unicellularization apparatus preferably further includes a homogenizing means for homogenizing the size of the aggregates of the unicellularized plant cells. In this case, it is particularly effective to prevent a rough texture and a bad throat feeling when a unicellular plant is used in beverages, or a deterioration in the feeling of use when a unicellular plant is used in cosmetics. [0017] Preferably, the above-described unicellularization apparatus further includes a pulverizing means for drying and pulverizing the slurry containing the unicellularized plant cells. By pulverizing, the weight can be reduced and the quality retention period of unicellular plants can be extended.

 [0018] A further object of the present invention is to provide a method for producing a unicellular plant of a plant material from the same viewpoint as described above.

 [0019] That is, this production method is a method for producing a unicellular plant performed using a plant material unicellularization device, and the unicellularization device is unicellularized by enzymatic treatment of the plant material. The enzyme treatment unit is disposed along the axial direction in the first outer tube and the first outer tube, and is supplied with a liquid mixture containing a plant material and an enzyme. A treatment temperature adjusting means for introducing a heating medium into a gap between the pipe and the first outer pipe and the first inner pipe to maintain the inside of the first inner pipe at the enzyme treatment temperature, and around the axis in the first inner pipe. A stirring member that is rotatably held, and a flow rate adjusting unit that adjusts a flow rate of the liquid mixture in the first inner tube, and the enzyme treatment is performed by moving the liquid mixture from one end to the other end of the first inner tube. It is carried out in the temperature range of 40-60 ° C while moving.

 [0020] In order to more efficiently complete the unicellularization treatment of the plant material, the unicellularization apparatus used in the above-described production method is connected to the enzyme treatment unit, and the enzyme deactivation treatment is performed for subjecting the liquid mixture to enzyme deactivation. The enzyme deactivation part further includes an active part, and the enzyme deactivation part is disposed along the axial direction in the second outer pipe, and the second inner pipe is supplied with the liquid mixture subjected to the enzyme treatment. A deactivation temperature adjusting means for introducing a heating medium into a gap between the second outer tube and the second inner tube to maintain the temperature in the second inner tube at an enzyme deactivation temperature higher than the enzyme treatment temperature. And the enzyme deactivation treatment is performed in a temperature range of 90 to 150 ° C. while moving the liquid mixture provided from the other end of the first inner tube toward the other end of the second inner tube. It is preferred that

[0021] Further, in order to prevent the production efficiency from being lowered due to the time required for cooling after the enzyme treatment, the unicellularization apparatus used in the production method described above is connected to the enzyme deactivation part, and the enzyme deactivation temperature is The cooling unit further includes a cooling unit for performing a cooling process on the liquid mixture heated to the third outer tube, a third inner tube disposed along the axial direction in the third outer tube, and a third outer tube. Cooling medium supply means for introducing a cooling medium into a gap between the pipe and the third inner pipe and cooling the liquid mixture supplied to the third inner pipe, and the cooling process is performed on the second inner pipe. Provide other end force It is preferable that the liquid mixture is moved while moving from one end of the third inner tube toward the other end. As the cooling temperature, for example, it is preferable to cool to 50 ° C. or lower, preferably 40 ° C. or lower.

 [0022] The type of plant material that is unicellularized in the production method of the present invention is not limited. Goya, broccoli, okra, potato, soybean, apple, orange, strawberry, grape, lemon, kiwi, peach, guava, brune, apogado, melon, plum, banana, kale, papaya I like it.

 [0023] Further, when the plant material is fruits, the enzyme used in the production method of the present invention is a pectina, and is selected from senolase, hemisenolase, a-amylase, inbenoletase and glucose somerase. If the plant material is vegetables, use at least one selected from pectinase, cellulase, protease, xylanase, hemicellulase, phytase and galactosidase. It is preferable to use it. The enzyme may be appropriately determined according to the type of plant material to be treated.

 [0024] Still another object of the present invention is to provide a unicellular plant obtained by the above-described method for producing a unicellular plant.

 [0025] Further features of the present invention and the effects provided thereby will become more apparent based on the following preferred embodiments with reference to the accompanying drawings.

 Brief Description of Drawings

 [0026] FIG. 1 is a schematic block diagram of a unicellularization apparatus according to a preferred embodiment of the present invention.

 FIG. 2 is a schematic sectional view of an enzyme treatment unit of the same apparatus.

[Fig. 3] A diagram showing a relay tank disposed between the enzyme treatment unit and the enzyme deactivation unit. [Fig. 4] (A) to (F) are preferred embodiments of the stirring member used in the apparatus. FIG. 5 is a view showing an embodiment. FIG. 5 is an optical micrograph of unicellular carrots obtained in Example 1. FIG. 6 is an optical micrograph of a unicellular apple obtained in Example 2.

 FIG. 7 is an optical micrograph of the unicellularized onion obtained in Example 3.

 FIG. 8 is an optical micrograph of unicellular ninuta obtained in Example 5.

 FIG. 9 is an optical micrograph of unicellular Ome obtained in Example 7.

 BEST MODE FOR CARRYING OUT THE INVENTION

 [0027] The plant material unicellularization apparatus and the method for producing a unicellular plant according to the present invention are preferred and will be described in detail based on embodiments.

 [0028] The plant material as the object to be treated in the present invention means a plant-derived material such as vegetables, fruits and seaweed, and is not particularly limited. For example, carrots, peppers, celery, cabotyas, onions, Spinach, Garlic, Mugwort, Waka Ginseng, Morohaya, Tomato, Goya, Broccoli, Okra, Potato, Soy, Apple, Orange, Strawberry, Grape, Lemon, Kiwi, Peach, Guava, Brune, Apogado, Melon, Ome , Tropical fruits such as kale, papaya, and star fruit, which are raw materials for banana and green juice.

[0029] As shown in Fig. 1, the unicellularization apparatus, which is effective in a preferred embodiment of the present invention, includes a pretreatment unit 1 for performing heat treatment or the like for inactivating an enzyme contained in a plant material itself, Enzyme treatment unit 2 that converts the physical properties of the material into single cells, enzyme deactivation unit 3 that inactivates the enzyme used in the enzyme treatment unit by heating, and unicellular plants heated by the enzyme deactivation unit A cooling unit 4 for cooling, a homogenizing unit 5 for homogenizing the size of aggregates of unicellularized plant cells, and a drying unit 6 for drying and pulverizing the unicellularized plant-containing slurry provided from the homogenizing unit Consists of. Here, the enzyme treatment unit 2, the enzyme deactivation unit 3 and the cooling unit 4 are hermetically connected so that the object to be treated is not exposed to the outside air, so that single cells, enzyme deactivation and cooling can be performed continuously. It is. As a result, important steps in the production of unicellular plants can be continuously performed while preventing contamination such as oxidation of the object to be treated, and as a result, production efficiency can be greatly improved.

[0030] It is also preferable to connect the pretreatment unit 1 to the enzyme treatment unit 2 in an airtight manner, and to connect the homogenization unit 5 to the cooling unit 4 in an airtight manner. Further, the preprocessing unit 1 may be omitted depending on the type of the object to be processed. Homogenization unit 5 is the unicellular plant obtained Is particularly effective when used in beverages and cosmetic materials, but it is preferable to reduce the manufacturing cost by omitting the homogenization process when using unicellular plants mixed with other ingredients. . Furthermore, when the liquid unicellular plant is used as the final product, the drying unit 6 can be omitted. Hereinafter, each configuration of the unicellular device will be described in detail.

 (1) Pre-processing unit

 The pretreatment performed as necessary before the enzyme treatment is useful when the plant material is covered with a relatively hard epidermis or formed entirely of hard tissue. In other words, intercellular substances that bind plant material epidermis cells to each other are softened, making it easier to proceed with subsequent enzyme treatment. Another purpose is to inactivate enzymes contained in the plant material itself. Specifically, the pretreatment is preferably performed at 60 to 150 ° C, more preferably 100 to 120 ° C. The heat treatment time is appropriately set according to the heat treatment temperature, and is, for example, 5 minutes to 1 hour, more preferably about 10 to 30 minutes. The apparatus for performing the pretreatment is not particularly limited, but from the viewpoint of improving production efficiency, it is preferable to complete the heat treatment in a short time using a pressure cooker or the like. In particular, it is preferable to perform steaming as a heat treatment. Here, steaming refers to steaming or boiling a plant material at a high temperature for a relatively short time. As the cooking conditions, for example, using a pressure cooker or the like, treatment conditions of 100 to 150 ° C. (preferably 120 ° C.) and 2 to 20 minutes (preferably 5 to 10 minutes) can be exemplified.

 In addition to the purpose of enhancing the enzyme treatment effect described later, the pretreatment may be performed before the enzyme treatment such as immersion treatment, processing treatment for cutting the plant material into a predetermined size, sterilization treatment, washing treatment, etc. A series of processing that is considered preferable is also included. Here, the immersion treatment refers to a treatment that is immersed in water for a certain period of time without substantially altering the structure of the plant material. Immersion treatment is effective when the vegetable material is vegetables. For example, it is preferable to immerse in 2 to 8 times the volume of vegetables at 30-60 ° C water or warm water for 30 minutes to 18 hours (preferably 12 to 15 hours). .

 (2) Enzyme processing unit

As shown in FIGS. 1 and 2, the enzyme treatment unit 2 of the present invention includes an outer tube 10, an inner tube 12 disposed in the outer tube, to which a liquid mixture containing an object to be treated and an enzyme is supplied, and an outer tube A processing temperature adjustment that introduces a heating medium into the gap 14 between the inner tube and the inner tube to maintain the inner tube at the enzyme treatment temperature. The adjusting unit 20 is composed of a stirring member 70 that is held in the inner tube so as to be rotatable about the axis of the inner tube, and a flow rate adjusting unit 22 that adjusts the flow rate of the liquid mixture in the first inner tube.

 [0032] The outer tube 10 and the inner tube 12 are preferably formed of a material having a high thermal conductivity so that the workpiece can be heated quickly. In addition, since the object to be treated includes plant materials with high acidity, it is preferable to use materials having excellent corrosion resistance. Examples of such materials include copper, copper alloys, and stainless steel. Further, the inner diameter of the inner tube 12 is appropriately determined based on the production amount of the single cell plant. A supply port for supplying a liquid mixture of enzyme and plant material is provided near one end of the inner tube 12, but if necessary, an enzyme supply port may be provided separately from the plant material supply port. Also good. Further, since the enzyme treatment is performed while moving the liquid mixture in the inner tube 12, the total length of the inner tube 12 is determined so that the enzyme treatment is completed while moving in the inner tube. For example, as shown in Fig. 3, if a unit path that makes a U-turn every time a certain distance travels is stretched two-dimensionally or three-dimensionally to form the inner tube 12 and the outer tube 10, the unicellularization device is installed. Although the area is reduced, a sufficient moving distance of the liquid mixture in the inner pipe 12 can be secured.

[0033] The stirring member 70 rotatably held in the inner tube 12 facilitates the detachment of the plant single cells from the plant material, which can be achieved simply by making the temperature distribution in the inner tube 12 uniform. It penetrates deep into the material efficiently. The stirring member 70 is a force that can adopt various shapes depending on the plant material to be treated. For example, a spiral (spiral) stirring blade 71 as shown in FIG. Use of the stirring member 70 provided on the outer surface of the shaft is effective. In order to further improve the stirring effect, as shown in FIGS. 4 (B) and 4 (C), a cylindrical stirring blade 71 and a plurality of rod-shaped protrusions 72 and conical protrusions 73 are connected to a cylindrical shaft. It is also preferable to use a stirring member 70 provided on the outer surface. Furthermore, as shown in Fig. 4 (D), the use of a stirring member 70 in which two types of spiral stirring blades (71, 74) with different protrusion amounts are formed on the outer surface of the cylindrical shaft, and Fig. 4 (E ), It is also preferable to use a stirring member 70 provided on the outer surface of the cylindrical shaft so as to intersect a plurality of semicircular protruding pieces 75 at a predetermined pitch. Furthermore, it is also preferable to use a stirring member 70 having a spiral stirring blade 76 formed by twisting an elongated plate around its longitudinal axis. These stirring members 70 are used in the examples described later. [0034] The stirring member 70 may be passively rotated by the movement of the liquid mixture in the inner tube 12, or the drive unit 24 is provided outside, and the stirring member 70 is actively rotated. Also good. In FIG. 1, the drive unit 24 is provided only in the enzyme treatment unit 2, and in the enzyme deactivation unit 3 and the cooling unit 4, only the stirring member 70 is rotatably held in the inner tube. In this case, the stirring member 70 is formed in such a shape that a rotational force can be obtained by the liquid mixture moving in the inner tube 12 coming into contact with the stirring member. When rotating the stirring member 70, it is preferable to use a relatively slow speed (for example, about 20 to 60 rotations / minute) so as not to destroy the cells of vegetables and fruits! .

 The flow rate adjusting unit 22 provides a predetermined flow state of the liquid mixture in the inner pipe 12. That is, the flow rate adjusting unit 22 is configured to inject a liquid mixture containing the plant material and the enzyme pretreated in the pretreatment unit 1 into one end of the inner tube 12 at a predetermined flow rate, or the inner tube 12 A configuration in which a predetermined amount of the liquid mixture is sucked into the inner tube by a suction device such as a pump provided at the other end of the tube can be employed. The flow rate of the liquid mixture can be adjusted by changing the opening of the valve or controlling the operation of the suction device or the pressure injection device. In addition, as described above, when the stirring member 70 is forcibly rotated by the drive unit 24, the flow rate of the liquid mixture in the inner pipe may be controlled by changing the rotation speed of the stirring member 70. The flow rate of the liquid mixture in the inner pipe 12 is appropriately determined based on the type of plant material, the viscosity of the liquid mixture, and the size and amount of the plant material.

 [0036] In the gap 14 between the outer tube 10 and the inner tube 12, hot water is circulated and supplied as a heating medium by the treatment temperature adjusting unit 20, so that the inside of the inner tube 12 can be maintained at the enzyme treatment temperature. . In addition, by stirring the liquid mixture supplied into the inner tube 12 by the stirring member 70 (relaxing the plant cells), the liquid mixture in the inner tube 12 can reach the enzyme treatment temperature more efficiently. Touch with force S.

[0037] The enzyme treatment performed in the enzyme treatment unit 2 described above is performed by moving an object to be treated from one end of the inner tube toward the other end in the inner tube 12 maintained at an enzyme treatment temperature of 40 to 60 ° C. It is carried out while moving at a predetermined flow rate. In the enzyme treatment, fruits and vegetables react with the enzyme to break down the intercellular substances that bind the epidermis and cells together, thereby breaking down individual cells without mechanically crushing the raw plant material. Separate and remain healthy Cysts. In the case of subjecting vegetables to an enzyme treatment, for example, it is preferable to use at least one enzyme selected from the group consisting of pectinase, protease, xylanase, cellulase, hemicellulase, phytase and galactosidase. For example, pectinase, cellulase, hemicellulase, etc.

It is preferable to use at least one enzyme selected from the group consisting of amylase, invertase, and glucose polymerase.

[0038] Pectinase, for example, acts effectively on protopectin, which is a pectin that binds vegetable cells to each other, and effectively separates cells without destroying the cell wall. As a pectinase suitable for the enzyme treatment of the present invention, for example, one produced by a microorganism of the genus Aspergillus is preferably used. Cellulase and hemicellulase are effective in further shortening the enzyme treatment time, reducing the possibility that germs will be generated and propagated during the treatment, and reducing costs and improving productivity. In particular, hemicellulase is preferable in that it can improve cell dispersibility and maintain cell morphology. As cellulase and hemicellulase suitable for the enzyme treatment of the present invention, for example, those produced by microorganisms belonging to the genus Aspergillus or Trichoderma are preferable. Among them, those produced by microorganisms belonging to the genus Trichoderma can be enzymatically processed in the neutral range, so it is not necessary to use a pH adjuster, etc., and stable processed vegetables with good taste and quality are stable. There is an advantage that can be obtained. Phytase and galactosidase are effective in releasing vegetable dietary fiber, improving cell dispersibility, and maintaining cell morphology. Preferable phytase and galactosidase suitable for the enzyme treatment of the present invention are those produced by microorganisms of the genus Aspergillus. When using xylase, it is preferable to use one produced from Trichoderma.

[0039] Enzymatic treatment is usually performed in the form of a liquid mixture in which water and an enzyme are added to a plant material. When performing enzymatic treatment on fruits having a high water content such as fruit juice, water is not added. Sometimes. The addition amount of the enzyme in the enzyme treatment is to plant material which is a raw material, it mosquito preferably to 0. 005- 1.0 wt _^0/0, more preferably 0.01 -0. 2 weight _^0/0 It is. When two or more enzymes are used, the total amount of them satisfies the above range. Do it. If the amount of the enzyme added is too small, it will not be possible to make the vegetables into cells sufficiently homogeneous, and the enzyme treatment may take a long time. On the other hand, if the amount is too large, the treatment effect commensurate with the amount added May not be obtained, leading to an increase in manufacturing cost. In addition, it is preferable from the viewpoint of improving the treatment efficiency that the plant material which is the object to be treated is set at the enzyme treatment temperature before the enzyme is added.

 [0040] When the enzyme treatment is performed in a batch system, depending on the tank volume, the enzyme treatment time may take several hours. However, if the enzyme treatment unit 2 of the present invention is used, in addition to the stirring effect by the stirring member 70, the treatment target is processed. The enzyme treatment efficiency can be greatly improved by flowing the liquid mixture containing the product and the enzyme, and in the case of the notch type, the power is several hours and the amount of treatment is several tens of minutes. Can be completed with.

 (3) Enzyme deactivation unit

 Next, the liquid mixture containing the plant material made into a single cell by the enzyme treatment is sent to the enzyme deactivation unit 3. In the enzyme deactivation unit 3, heat treatment is performed to deactivate the enzyme action, and, similar to the enzyme treatment unit 2, the outer tube, the inner tube disposed in the outer tube, and the space between the outer tube and the inner tube are processed. This is mainly composed of a deactivation temperature adjusting unit 30 that introduces a heating medium into the gap and keeps the inner tube at the enzyme deactivation temperature.

 [0041] The enzyme deactivation treatment is performed by heating the liquid mixture to about 90 to 150 ° C. Therefore, in the enzyme deactivation unit 3, it is necessary to raise the temperature of the liquid mixture from the enzyme treatment temperature to the enzyme deactivation temperature and to maintain the liquid mixture that has reached the enzyme deactivation temperature for a certain period of time (for example, about 3 minutes). There is a point. Generally, the holding time becomes shorter as the deactivation temperature is higher. In addition, as in the case of enzyme treatment, there is no need to provide a stirring member in the inner tube. However, if it is necessary to improve heat transfer and further reduce the time required for enzyme deactivation treatment, see Fig. 1. As shown, a stirring member 70 similar to that used in the enzyme treatment unit may be rotatably disposed in the inner tube of the enzyme deactivation unit. As the heating medium introduced into the gap between the outer tube and the inner tube, it is preferable to use pressurized steam.

[0042] An aging part may be provided between the enzyme treatment unit and the enzyme deactivation unit as necessary. The aging part is for aging to allow the enzyme to act more densely and uniformly. For example, it is aged by allowing to stand at 50 ° C for 15 to 60 minutes. Stirring at aging In the case of stirring, the time required for aging can be shortened by performing stirring for about 15 minutes at a stirring speed of about 20 to 30 rpm.

 (4) Cooling unit

 Next, the liquid mixture heated in the enzyme deactivation unit 3 is sent to the cooling unit 4 and rapidly cooled to 50 ° C. or lower, preferably 40 ° C. or lower. As with the enzyme treatment unit 2 and the enzyme deactivation unit 3, the cooling unit 4 introduces a cooling medium into the outer tube, the inner tube disposed in the outer tube, and the gap between the outer tube and the inner tube. By doing so, it is mainly composed of the cooling medium supply unit 40 for cooling the unicellularized plant in the inner pipe. From the viewpoint of enhancing the heat dissipation effect and shortening the cooling time, it is preferable to provide a stirring member in the inner tube as shown in FIG. As the agitation member, the same agitation member 70 used in the enzyme treatment unit can be used, and if necessary, a different type from that used in the enzyme treatment unit 2 or the enzyme deactivation unit 3 can be used. May be used. Further, it is preferable that the inner diameter of the inner pipe of the cooling unit 4 is larger than the inner diameter of the inner pipe of the enzyme treatment unit 2. Conventionally, it took a very long time to cool a single cell plant heated to the enzyme deactivation temperature to near room temperature. S, supplied from the enzyme deactivation unit 3 according to the cooling unit 4 of the present invention. The cooling time can be significantly reduced by continuously cooling the enzyme-treated liquid mixture while stirring.

 (5) Homogenization unit

In this embodiment, the liquid mixture cooled to about room temperature by the cooling unit 4 is sent to the homogenization unit 5 as a post-treatment, where the size of the unicellularized plant cell aggregates A homogenization process is performed to homogenize the thickness. In the present specification, “homogenization” means that the particle size of a cell population in which unicellular cells of a plant material are aggregated is made uniform. Single-celled plants after enzyme treatment are not only those that have been broken down into individual single cells, but those that have once been broken down into single cells have aggregated again to form a cell population of any size, or can be completely single-celled Instead, there are clusters of cells that are weakly bound. Therefore, as it is, cell aggregates of various sizes exist, and the particle size varies greatly. Therefore, when unicellularized plants are added to beverages, etc., there is a risk of causing a decrease in touch and feeling over the throat. There is. Therefore, homogenization treatment is performed on such heterogeneous cell aggregates with large particle size variations, so that the healthy cells can be destroyed without destroying the cells themselves. While maintaining the state, the particle size of the cell aggregate can be made uniform to solve the above-mentioned problems. In this case, in the homogenized unicellular plant, the number of single cells constituting the cell aggregate is preferably 20 or less, more preferably 3 or less. In addition, even if cell walls are partially damaged in individual cells that make up the cell population, they can be considered within the allowable range if the vitamins, minerals, and fibers of the vegetables are kept healthy. .

 [0043] As the homogenizing unit 5, for example, a homogenizer, a masco mouth idler, a comitronorelle, a colloid mill, a micropulverizer, or the like can be used, and one or more of these can be used in combination. it can. In particular, when a homogenizer is used, a combination of a plunger pump and a valve creates a homogeneous emulsified state by instantaneously generating combined actions such as severing, collision, and cavityation in the liquid processed fruit. Prevents floating and sedimentation and can achieve a homogenizing effect in a short time.

 [0044] The conditions for the homogenization treatment are not particularly limited as long as they are appropriately set according to the equipment used so that cell aggregates homogenized to a desired particle diameter can be obtained. The pressure condition during the treatment is preferably low pressure. Here, specifically, “low pressure” is preferably 50 Pa or less, more preferably 20 Pa or less, and still more preferably 5 Pa or less. As described above, when the homogenization treatment is performed under a low pressure, the cells can be easily separated from each other, and the particle size adjustment (particle size adjustment) by the homogenizer can be further facilitated. The homogenization treatment is particularly effective when the plant material is fruit. In the case of homogenization treatment, pretreatment such as steaming before the enzyme treatment can be omitted!

 (6) Drying unit

According to the unicellularization apparatus of this embodiment, the liquid mixture treated in the homogenization unit 5 can be provided as a liquid unicellularized plant (slurry or puree), but the unicellularized plant powder is required as the final product. The liquid mixture is powdered in the drying unit 6. As the drying unit 6, for example, use of a spray dryer is particularly preferable because it is possible to obtain a sufficiently homogeneous powder that preferably employs, for example, air drying, spray dryer or freeze drying. Airflow drying is a material in which a dried product becomes a granular material, and when wet, paste mud or granular material is dispersed in a hot airflow that flows rapidly. It can be carried out using an apparatus known as a flash dryer, for example, while drying in parallel with a hot air stream. In place of the drying unit 6, a process of freezing the undried liquid unicellular plant provided from the cooling unit 4 or the homogenization unit 5 for storage or the like, or retort sterilization (for example, 20 ° C at 120 ° C) A unit may be provided.

 [0045] In the unicellularization apparatus described above, after injecting a liquid mixture containing an object to be processed into the enzyme treatment unit 2, the enzyme deactivation unit 3 and the cooling unit 4 may be moved at the same flow rate. In this case, it is necessary to design the total length of the inner pipe of the enzyme deactivation unit 3 or the cooling unit 4 so as to achieve a desired effect. On the other hand, if the flow rate of the liquid mixture in the enzyme deactivation unit 3 or the cooling unit 4 is different from the flow rate of the liquid mixture in the enzyme treatment unit 2 depending on the type of material to be treated, The flow rate adjusting means is provided in the activation unit 3 and / or the cooling unit 4 separately from the enzyme treatment unit 2, and between the enzyme treatment unit 2 and the enzyme deactivation unit 3, or between the enzyme deactivation unit 3 and the cooling unit 4. It is preferable to provide a relay tank between them. For example, when the flow rate of the liquid mixture in the enzyme deactivation unit 3 is larger than the flow rate of the liquid mixture in the enzyme treatment unit 2, the liquid supplied from the enzyme treatment unit 2 as shown in FIG. It is preferable that the mixture is once stored in the relay tank 7 and then adjusted to a predetermined flow rate by the flow rate adjusting means of the enzyme deactivation unit 3 and passed through the inner tube of the enzyme deactivation unit 3. At this time, if the liquid compound is preheated by a heating means (not shown) during the waiting time until a certain amount of the liquid compound is stored in the relay tank 7, the enzyme deactivation unit 3 makes the liquid mixture faster. To reach the enzyme deactivation temperature. In general, the time required for the enzyme treatment is longer than that for the enzyme deactivation treatment. Thus, the relay tank 7 is provided, and the enzyme treatment unit 2, the enzyme deactivation unit 3 and the cooling unit 4 are individually provided. In addition, by making it possible to adjust the flow rate, it is possible to increase the degree of freedom in setting the optimum processing conditions for various workpieces.

[0046] Next, the characteristics of the unicellular plant obtained using the unicellular apparatus of the present invention will be described. In recent years, vitamins, minerals and dietary fiber, which are abundant in vegetables and fruits, have attracted attention as important ingredients for health! A unicellular plant obtained by unicellularization is extremely functional and adaptable regardless of whether it is liquid or powdery. For liquid (slurry, puree) unicellular plants,

More preferably, the viscosity at 20 ° C is 5 boise or more, more preferably 8 boise or more, more preferably 20 boise or more, particularly preferably 20 to 80 boise, and most preferably 40 to 50 poise. Certainly, the viscosity at 50 ° C is preferably 3 or more, more preferably 5 or more, more preferably 10 or more, particularly preferably 10 to 50, most preferably 15. ~ 25 boise). When the above viscosity range is satisfied, processed fruits having a smooth texture and a feeling over the throat can be obtained. Here, the viscosity is a value measured by a TV-20 viscometer (manufactured by Tokimec Co., Ltd., measurement range: H, container: 300 mL beaker, rotor: Νο · 7, speed: lOOrpm).

[0047] In the unicellular plant of the present invention, the number of cells contained in lcm ³ is preferably 10,000 or more, more preferably 100,000 or more, and still more preferably 500,000 or more. It is.

 [0048] As a further feature of the unicellular plant of the present invention, an effect of reducing odor can be mentioned. For example, some fruits and vegetables emit strong odors such as carrots, peppers, garlic, and goya. The unicellularized plant of the present invention has an extremely low level of odor generation compared to processed vegetables in which the cells have been crushed by crushing or the like. It can be used as a food ingredient that is easy for people to eat or drink.

 [0049] Furthermore, the unicellular plant of the present invention has also been found to be a food suitable for diabetic patients. For example, ingesting mechanically crushed soybeans, the soybean cell wall is broken, so the internal nutrients are rapidly digested and blood glucose levels are likely to rise rapidly. On the other hand, in the case of unicellular soybean, since it is ingested while the nutrients are retained inside each cell, digestion gradually proceeds, and as a result, the increase in blood sugar can be moderated.

[0050] In addition, the unicellular plant of the present invention has the effect of increasing the nutritional value without deteriorating the taste and texture of conventional processed foods when used in combination with other food materials. is there. The food containing the unicellular plant of the present invention is not limited, for example, using flour Examples include foods, processed meat foods, soy foods, and soy protein-containing foods. Examples of foods that use flour include breads such as bread, rolls, hamburger buns and English yumafin, confectionery such as cereals, crackers, biscuits, hot cakes, castellas and sponges, udon, buckwheat, Chinese soba, Ingredients such as raw rice, various pasta (spaghetti, macaroni, penne, fitcine, etc.) and rice noodles, pizza dough, naan, etc. Examples of processed meat foods include hamburger, meatballs, chicken, mums, and winners. Examples of soy foods and soy protein-containing foods include tofu, soy milk, and soy milk yogurt.

 [0051] Others such as diet foods such as konjac jelly, cream, miso, animal cheese, vegetable cheese, mayonnaise, dressing, health food, tablets, tablets, candy, pudding, jelly, jam, curry, ice cream It is also preferable to add unicellularized plants to foods such as sherbet and gelato. Consumers can take in the nutritional value of vegetables without worrying about the unique smell of vegetables and enjoying different tastes and textures. Foods fortified with such natural materials are also expected to be used as baby food and nursing food.

[0052] The unicellularized plant of the present invention can also be used as a moisturizing material, a water supply material, certain! /, Or a resilience imparting material. These are used as so-called modifying materials, and by adding them to other raw materials or materials, it is possible to achieve imparting and improving the intended physical properties, respectively. In addition, the form of the unicellular plant may be a slurry or a powder according to various uses. Further, the moisturizing material, water supply material, and elasticity imparting material of the present invention may contain other components as long as the effect of adding the unicellularized plant is not significantly impaired. As a moisturizing material, for example, it is used as a material such as bread. This has the effect of producing a soft and succulent bread. Moreover, as a water supply material, it is used for raw materials' materials, such as wheat flour, for example. As an example, when used in moss, the effect of less sticking to each other can be obtained. As the elasticity imparting material, for example, it is used as a material such as bread or hamburger. Thereby, the effect that food texture becomes good is acquired. Furthermore, when the unicellular plant of the present invention is used as an odor reducing material, for example, the odor reducing effect can be obtained by blending it with a raw material such as cheese or natto. [0053] The beverage containing the unicellular plant of the present invention is not limited, and examples thereof include vegetable juice, fruit juice, tea, soft drink, soup and the like. Examples of vegetable juices include tomato juice, spinach juice, morroheiya juice, carrot juice and mixed juices of various vegetables. Examples of the fruit juice include orange juice, lemon juice, apple juice, and mixed juices of various fruits. Examples of soft drinks include sports drinks and fruitless drinks, and examples of soups include various potage soups, consomme soups, Chinese soups, cold root soups, tonkotsu soups, chicken chilli soups and soups. Examples include miso soup. In addition, it is also preferable to add a unicellular plant to water such as mineral water, coffee, milk drink, soy milk, nourishing tonic drink and the like. Consumers can easily take such nutritious beverages for breakfast and snacks.

[0054] For example, when compared with conventional vegetable juice or fruit juice, the beverage containing the unicellular plant of the present invention has the following advantages. Many traditional vegetable juices are made by concentrating vegetable squeezed trout to 1/5 and adding water at the factory to 100% juice. High price! /, Contains a lot of trace components! / In view of the demand for vegetable juice in recent years, the amount of squeezed koji of many vegetable juices has reached a considerable level, and the vegetable processing plant is spending enormous cost S on the disposal of koji produced after processing. As for fruits, many overseas concentrated fruit juices are imported, but a considerable amount of nutrients, about 50% of the total, is contained in the waste. For example, when comparing the analysis results of commercially available apple-concentrated reduced juice, straight apple juice, and single-celled apples produced by the production method of the present invention, pectin (soluble and insoluble), which is an nutrient component of apples, is compared. ) Is 10 to 20 times that of existing juice and fruit juice in unicellular apples, and 15 times that of dietary fiber. As described above, in the conventional processing technology for vegetables and fruits, despite the enormous cost of disposal of straw, the nutritious part is lost. On the other hand, if the unicellularization apparatus of the present invention is used, the whole plant material can be efficiently converted into a unicellularized plant, so that the problem of disposal can be solved and the highly nutritious part can also be discarded. Use the power S to make effective use of it. Example

 Hereinafter, the present invention will be specifically described based on examples. These examples are merely examples of the present invention and are not intended to be limiting.

 (Example 1)

 The case where carrots are converted into single cells using the single cell conversion apparatus shown in Fig. 1 will be described. In this example, the stirring member of the enzyme treatment unit 2 was the same as that shown in FIG. 4 (A), and the stirring member 70 was forcibly rotated (40 rotations / minute) in the inner tube 12. In addition, although the enzyme deactivation unit 3 is not provided with a stirring member, the cooling unit 4 is rotatably provided with the one shown in FIG. A pipe with a larger inner diameter than the inner pipe (φ50mm) of processing unit 2 was used.

 [0056] As the object to be treated, 200 kg of carrots cut to about 5 mm after washing with water were used. To this was added 50 kg of water and an enzyme to form a liquid mixture. The enzymes used for the enzyme treatment are hemicellulase (Sigma), phytase (Sigma) and galactosidase (Sigma), and the total amount of enzyme added is 0.1 wt% with respect to the raw carrot. The enzyme treatment temperature is 50 ° C and the treatment time is about 15 minutes. The enzyme deactivation temperature is 130 ° C and the treatment time is about 1-2 minutes. Subsequently, after cooling to 40 ° C. with the cooling unit 4, homogenization was performed using a homogenizer (processing pressure: 50 Pa). As a result, slurry-like liquid unicellular carrots were obtained. Half of the obtained liquid unicellular carrot was dried and powdered with a spray dryer to obtain powdered unicellular carrots.

A micrograph of the obtained unicellular carrot is shown in FIG. You can see how carrots are homogenized into single cells. As for the liquid unicellular carrot, the number of cells contained in 1 cm ³ was measured with a hemocytometer, and found to be 850,000. In addition, the viscosity of liquid unicellular carrots was measured using a viscometer (manufactured by Tokimec Co., Ltd., product name: TV-20, measurement range: H, container: 300 mL beaker, rotor: Νο · 7, speed: lOOrpm) As a result, the viscosity at 20 ° C was 43.8 boise, and the viscosity at 50 ° C was 20 boise. Further, a 5 wt% suspension of powdered unicellular ninjin was prepared, and the number of cells contained in 1 cm ³ was measured with a hemocytometer, and found to be 550,000.

[0058] Bread was prepared using the powdered unicellular carrot obtained in this example. First, the table Each raw material weighed so as to have the blending ratio shown in 1 is placed in a container equipped with a stirrer (product name: CS-30, manufactured by Kanto Mixer) and mixed at a temperature of 29 ° C to make bread dough. Obtained.

[0059] [Table 1]

[0060] After the obtained bread dough was fermented for 70 minutes, the dough was divided into six pieces. The bench time was 15 minutes, and after filling the bread case (3 minutes), it was kept for 40 minutes in a hoist at 38 ° C and 80% relative humidity. Next, in the oven (Bakers Productions Co., Ltd., 15 kW), the lower flame is 210 ° C, the upper flame is the first 15 component force S160 ° C, and then 30 component force ¾10 ° C. Was baked to obtain a unicellular carrot-containing bread. On the other hand, in the preparation of the above-mentioned bread, unicellular carrots are not used, the yeast content is 3.5 wt% (to match the fermentation rate with unicellular carrot-containing bread), and the water content is 66 wt%. A comparative bread was obtained in the same manner except that the temperature was 28% and the fermentation temperature was 80 minutes. The following evaluation was implemented about the bread obtained in this way.

 (1) Evaluation of water retention

In this example, the power to use more water when preparing a unicellular carrot-containing bread than when making a comparative bread, even if subtracting this rate of increase in water, the unicellular carrot-containing bread compared to the comparative bread The ratio of water to flour was 6 wt% higher. This is considered to be due to intracellular water (so-called cell water) stored in the unicellular carrots used. From this result, it was found that the unicellular carrot obtained in Example 1 exhibited an excellent effect as a water retention material. (2) Evaluation of elasticity

 A soft portion near the center of the bread was sliced to a thickness of about 13 mm to prepare a sample. The elasticity (softness) of the food pan was evaluated based on the load value required to press the sample to a thickness of 50% (breaking strength test). It can be said that the smaller the load value, the better the elasticity. A unilateral carrot-containing bread and a comparative bread were subjected to a breaking strength test under the above conditions, and the elasticity (softness) was compared. As a result, the load value of the unicellular carrot-containing bread was 412 kgfC, whereas the load value of the comparative bread was 438 kgfC, confirming that the unicellular carrot-containing bread had better elasticity. It was.

 In addition, the softness of unicellular carrot-containing bread and comparative bread was tested by tasting by 10 subjects. As a result, it was determined that 9 out of 10 unicellular carrot-containing breads had a softer texture and the unicellular carrot-containing bread had superior elasticity and the sensory evaluation (Panel) Test).

 (3) Appearance and odor evaluation

 The appearance and ginseng-specific odors in the unicellular carrot-containing bread and the comparative bread were tested by 10 subjects. As for the appearance, the single-celled carrot-containing bread contains / 3-strength rotin, so it is slightly yellowish compared to the comparative bread, and other surface properties and overall shape are almost the same. There was no difference. Regarding odors, 9 out of 10 subjects determined that `` single-celled carrot-containing bread and comparative bread are V, misaligned! /, But carrot odor is almost undetectable! /, '' In addition, it was demonstrated by sensory evaluation (panel test) that unicellular carrot-containing bread strength is substantially equivalent to that of ordinary bread.

(Example 2)

In this example, a case where an apple is singulated using the singularizing apparatus shown in FIG. 1 will be described. In this example, the stirring member 70 of the enzyme treatment unit 2 was the same as that shown in FIG. 4C, and this stirring member was forcibly rotated (40 rotations / minute) in the inner tube. Further, the enzyme deactivation unit 3 and the cooling unit 4 were rotatably arranged as shown in FIG. The inner pipes of enzyme treatment unit 2, enzyme deactivation unit 3 and cooling unit 4 are φ 50mm— 疋 feOo

 [0062] As an object to be treated, 100 kg of apples roughly crushed after washing with water were used. To this, 100 kg of water and an enzyme were added to form a liquid mixture. The enzymes used for the enzyme treatment were hemicellulase (Sigma), cellulase (Sigma) and α-amylase (Sigma). The total amount of enzyme added was 0.2 wt% with respect to the raw material apple. is there. The enzyme treatment temperature is 50 ° C and the treatment time is about 7-8 minutes. The enzyme deactivation temperature is 95 ° C and the treatment time is about 1-2 minutes. Subsequently, after cooling to 40 ° C. with a cooling unit, homogenization was performed using a homogenizer (processing pressure: 50 Pa). As a result, a slurry-like liquid unicellular apple was obtained. Half of the obtained liquid unicellular apple was dried and powdered with a spray dryer to obtain a powdered unicellular apple.

[0063] Fig. 6 shows a micrograph of the obtained unicellular apple. It can be seen that apples are homogeneously unicellularized. Further, in the same manner as in Example 1, the number of cells contained in 1 cm ³ of the liquid unicellular apple was measured with a hemocytometer, resulting in 800,000. As a result of preparing a 5 wt% suspension of powdered unicellular apples and measuring the number of cells contained in 1 cm ³ with a hemocytometer, it was 480,000.

 [0064] Comparing the analysis values of the liquid unicellular apple obtained in this Example and the conventional concentrated reduced apple juice, dietary fiber was 1.6g / 100g and less than 0.1g / 100g, and pectin was 0.4g / 100g. 0 • A large difference was observed between 02g / 100g.

 [0065] Potage soup was prepared using the liquid unicellular apple obtained in this example.

 Table 2 shows the materials used and their amounts.

[0066] [Table 2]

Raw material amount

 Liquid single cell apple 500g

 Potato 300g

 Onion 200g

 Bouillon 500cc

 500cc water

 Fresh cream 150cc

 Milk 30Occ

 Jin ig

[0067] After thinly slicing the onion well with butter, potato was added, and the butter was sucked until it was clear. Next, bouillon and water were added and boiled on high heat until boiling, then further boiled on low heat for 20 minutes. I took the heat, put it in a mixer, added liquid unicellular apples, fresh cream, milk, salt and pepper to adjust the taste. In this way, a potage soup was obtained. The resulting potage soup was rich in apple nutrients, smooth and soft to the touch.

 (Example 3)

 In this example, a case where an onion is converted to a single cell by using the single cell conversion apparatus shown in FIG. 1 will be described. In this example, the stirring member 70 of the enzyme treatment unit 2 was the same as that shown in FIG. 4B, and this stirring member was forcibly rotated (40 rotations / minute) in the inner tube 12. In addition, the enzyme deactivation unit 3 and the cooling unit 4 were rotatably arranged as shown in FIG. The inner tubes of the enzyme treatment unit 2, the enzyme deactivation unit 3 and the cooling unit 4 are φ50 mm-constant.

[0068] As an object to be treated, 200 kg of onion from which thin skin was removed and washed with water was used. To this, 100 kg of water and an enzyme were added to form a liquid mixture. The enzymes used for the enzyme treatment were hemicellulase (manufactured by Sigma) and vectorinase (manufactured by Sigma), and the total amount of enzyme added was 0.2 wt% with respect to the raw material onion. The enzyme treatment temperature is 50 ° C and the treatment time is about 10 minutes. The enzyme deactivation temperature is 130 ° C and the treatment time is about 1-2 minutes. Subsequently, after cooling to 35 ° C. in the cooling unit 4, homogenization was performed using a homogenizer (processing pressure: 30 Pa). ₀ Thus, a slurry-like liquid single-celled onion was obtained. The resulting liquid unicellular cell Half of the onion was dried and powdered with a spray dryer to obtain a powdered unicellular onion. A photomicrograph of the resulting unicellularized onion is shown in FIG.

 [0069] Mayonnaise was prepared using the powdered unicellularized onion obtained in this example. Table 3 shows the materials used and their amounts.

 [0070] [Table 3]

[0071] First, put egg yolk and powdered mustard into a dry bowl and whisk well with a mixer. When the horns are on the yolk, add all the vinegar. Then gently pour half of the salad oil. Add all powdered unicellular onion, lemon juice, salt, pepper and sugar, and pour the remaining salad oil. Add boiling bouillon. The mayonnaise should be adjusted with the amount of koji or lemon juice. In this way, unicellularized onion-containing mayonnaise was obtained. This mayonnaise was rich in onion nutrients, and the onion odor was almost unnoticeable during both cooking and tasting.

 (Example 4)

 In this example, a case where a gopher is unicellularized using the unicellularization apparatus shown in FIG. 1 will be described. In this example, the stirring member 70 of the enzyme treatment unit 2 was the same as that shown in FIG. 4D, and this stirring member was forcibly rotated (60 rotations / minute) in the inner tube. In addition, as the stirring members of the enzyme deactivation unit 3 and the cooling unit 4, those shown in FIG. 4 (E) were rotatably arranged in the respective inner tubes. The inner pipes of the enzyme treatment unit 2, the enzyme deactivation unit 3 and the cooling unit 4 have a diameter of 50 mm.

[0072] As an object to be treated, 200 kg of gourd cut into 5 mm after washing with water was used. Water on this 1 00 kg and enzyme were added to make a liquid mixture. The enzymes used for the enzyme treatment are cellulase (manufactured by Sigma) and pectinase (manufactured by Sigma), and the total amount of the enzyme added is 0.2 wt% with respect to the raw material gore. The enzyme treatment temperature is 60 ° C and the enzyme treatment time is about 15 minutes. The enzyme deactivation temperature is 130 ° C and the treatment time is about 3 minutes. Next, after cooling to 35 ° C with cooling unit 4, homogenization was performed using a homogenizer (processing pressure: 10 Pa). As a result, a slurry-like liquid single cell gourd was obtained. Half of the obtained liquid unicellular gourd was dried and powdered with a spray dryer to obtain a powdered unicellular gourd

[0073] A dressing was prepared using the powdered unicellular gourd obtained in this example. Table 4 shows the raw materials used and their amounts.

[0074] [Table 4]

[0075] In advance, 100 g of onion, 1 piece of garlic, 150 g of carrots, 50 g of celery, and a little salt of 'cucumber' sugar were put in a food processor and pasted. The remaining ingredients including the powdered unicellular gourd were then mixed to obtain a dressing. On the other hand, a dressing for comparison was prepared in the same manner except that no powdered unicellular goya was added. The unicellular goya-containing dressing was almost the same as the comparative dressing, with almost no goya odor felt either during cooking or during tasting. In this way, it was possible to obtain a dressing enriched with goya, with almost no bitter gourd feeling.

 (Example 5)

In this example, a case where garlic is unicellularized using the unicellularization apparatus shown in FIG. 1 will be described. In this embodiment, as the stirring member 70 of the enzyme treatment unit 2, The stirring member in FIG. 4 (C) was used and this stirring member was forcibly rotated (40 rotations / minute) in the inner tube 12. In addition, the enzyme deactivation unit 3 and the cooling unit 4 were rotatably arranged as shown in FIG. The inner tubes of the enzyme treatment unit 2, the enzyme deactivation unit 3 and the cooling unit 4 are φ50 mm-constant.

[0076] As an object to be treated, 50 kg of garlic chopped to about 2 mm after washing with water was used. To this, 50 kg of water and an enzyme were added to form a liquid mixture. The enzymes used for the enzyme treatment were cellulase (manufactured by Sigma), phytase (manufactured by Sigma) and galactosidase (manufactured by Sigma), and the total amount of enzyme added was 0.2 wt% with respect to the raw garlic. The enzyme treatment temperature is 55 ° C and the enzyme treatment time is 7-8 minutes. The enzyme deactivation temperature is 130 ° C and the treatment time is about 2 minutes. Subsequently, after cooling to 40 ° C. with a cooling unit, homogenization was performed using a homogenizer (processing pressure: 50 Pa). As a result, slurry-like liquid unicellular garlic was obtained. Half of the obtained liquid unicellular garlic was dried and powdered with a spray dryer to obtain powdered unicellular garlic. A micrograph of the resulting unicellular garlic is shown in FIG.

 [0077] Tablets were prepared using the powdered unicellular garlic obtained in this example. That is, the raw materials were weighed so as to achieve the blending ratio shown in Table 5, and then mixed well until uniform, and the mixture was pressure-molded to obtain unicellular garlic-containing tablets.

 [0078] [Table 5]

[0079] The tablets obtained are rich in garlic nutrients, but have little garlic odor, and are expected to spread as a supplement.

[0080] Process cheese was prepared using the powdered unicellular garlic obtained in this example. The raw materials are weighed so as to have the blending ratio shown in Table 6, and mixed uniformly. The mixture is heated to 85 ° C and emulsified to obtain unicellular garlic-containing process cheese. It was. On the other hand, a comparative process cheese was prepared in the same manner as described above except that the unicellular garlic was not used and the water content was 12.0 wt%.

 [Table 6]

[0082] The sensory evaluation (panel test) was performed on the texture and odor of the unicellular garlic-containing process cheese and the comparative process cheese by 10 subjects. As a result, 8 out of 10 people judged that processed cheese containing unicellular garlic had a more resilient texture, and 9 out of 10 people processed cheese containing unicellular garlic were more cheese-specific. It was judged that it had a strong fermented odor and was easy to eat. From this result, it was proved that the unicellular garlic obtained in this example can obtain the effect of improving the elasticity of cheese and the effect of reducing the odor.

 (Example 6)

 In this example, a case where a kumquat is converted into a single cell by using the single cell conversion apparatus shown in FIG. 1 will be described. In this embodiment, the stirring member 70 of the enzyme treatment unit 2 is the same as that shown in FIG. 4 (F), and this stirring member is forcibly rotated (30 rotations / minute) in the inner tube 12. . Further, the enzyme deactivation unit 3 and the cooling unit 4 were rotatably arranged as shown in FIG. The inner pipes of the enzyme treatment unit 2, the enzyme deactivation unit 3, and the cooling unit 4 are φ50 mm-constant. In this example, homogenization was not performed.

[0083] As the object to be treated, 100 kg of kumquat after washing with water was used. After removing the kumquat seeds, 20 kg of water and enzyme were added to the raw kumquat to make a liquid mixture. The enzymes used for the enzyme treatment were hemicellulase (Sigma) and pectinase (Sigma), and the total amount of enzyme added was 0.2 wt% with respect to the raw kumquat. The enzyme treatment temperature is 53 ° C. The enzyme treatment time is 5-6 minutes. The enzyme deactivation temperature is 100 ° C and the treatment time is 2 to 3 minutes. Then, after cooling to 38 ° C with cooling unit 4, homogenization was performed using a homogenizer (processing pressure: 30 Pa). As a result, a slurry-like liquid unicellular kumquat was obtained. Half of the obtained liquid unicellular kumquat was dried and powdered with a spray dryer to obtain powdered unicellular kumquat.

 [0084] Hamburgers were produced using the powdered unicellular kumquat obtained in this example. Table 7 shows the raw materials and their proportions.

 [0085] [Table 7]

まず、牛ひき肉に、玉ねぎ、生パン粉、卵、牛乳、粉状加工キンカンを入れ、さらに 塩、バターを加え、手でよく混合する。混合後のものを所定の形状に整えて、油を敷 いたフライパン上に置き、弱火で 3〜4分間焼き、その後裏返して蓋をし、さらに弱火 で 15分間焼くことにより単細胞化キンカン含有ハンバーグを得た。一方、単細胞化キ ンカンを添加せず、牛乳の配合量を 1/2にしたこと以外は上記と同様にして比較用 ハンバーグを得た。単細胞化キンカン含有ハンバーグは、比較用ハンバーグに比べ てドリップが少な フルーティーでまろやかな味を有してレ、た。

First, add onion, raw bread crumbs, eggs, milk, and kumquat to ground beef, add salt and butter, and mix well by hand. Prepare the hamburger containing single cellized kumquat by putting it into a predetermined shape after mixing and placing it on a frying pan spread with oil, baking for 3 to 4 minutes on low heat, then turning it over and capping and baking for 15 minutes on low heat. Obtained. On the other hand, a comparative hamburger was obtained in the same manner as above except that the unicellularized kinkkan was not added and the amount of milk blended was halved. The single cellized kumquat-containing hamburger had a fruity and mellow taste with less drip than the comparative hamburger.

 (Example 7)

In this example, a case where Ome is made into a single cell by using the single cell device shown in FIG. 1 will be described. In this example, the stirring member 70 of FIG. 4C was used as the stirring member 70 of the enzyme treatment unit 2, and this stirring member was forcibly rotated (60 rotations / minute) in the inner tube 12. In addition, the enzyme deactivation unit 3 and the cooling unit 4 are the same as those shown in Figs. Each was arranged to be rotatable. The inner pipes of the enzyme treatment unit 2, the enzyme deactivation unit 3 and the cooling unit 4 are φ50mm-constant.

 [0087] To the object to be treated, 100 kg of raw material Ome washed with water is placed in a tank, 20 kg of water is added and stirred at 80 ° C for 10 minutes, seeds are removed, 30 kg of cold water and an enzyme are added, and a liquid mixture is added. did. The enzymes used for the enzyme treatment are hemicellulase (manufactured by Sigma) and pectinase (manufactured by Sigma), and the total amount of the enzyme added is 0.1 wt% with respect to the dried ume. The enzyme treatment temperature is 60 ° C and the enzyme treatment time is about 10 minutes. The enzyme deactivation temperature is 100 ° C, and the treatment time is about 5 minutes. Subsequently, after cooling to 35 ° C. with a cooling unit, homogenization was performed using a homogenizer (processing pressure: 50 Pa). As a result, a slurry-like liquid single-celled Ome was obtained. A micrograph of the obtained unicellular Ome is shown in FIG. You can see how Ome is homogenized into single cells.

 [0088] A jelly was prepared using the liquid unicellular ome obtained in this example. Table 8 shows the raw materials and their proportions.

 [0089] [Table 8]

まず、水と粉末寒天を鍋に入れて沸騰させ、弱火で 2〜3分煮た後、液状単細胞化 青梅と蜂蜜を添加し、容器に入れて冷蔵庫で冷やすことで単細胞化青梅含有ゼリー を得た。得られたゼリーはさわやかな風味を有し、青梅本来の成分を余すことなく含 有したこれまでにない青梅ゼリーであった。梅は多くのクェン酸を含み、 日本の伝統 的な食品として親しまれている力 食品への応用例としては梅干や梅酒がほとんどで ある。例えば、梅干は、青梅に塩を混ぜて重しを載せて放置し、生成された梅酢を除 去した後、 2〜3日天日干したものである力 塩分が多く含まれているため、近年では 健康への影響が指摘されている。一方、除去された梅酢には多くのクェン酸が含ま れているものの、その有効利用は確立していないのが現状である。本発明の単細胞 化青梅は、このような青梅の食品応用性を広げるものであり、青梅本来が有する栄養 分を無駄なく使用することを可能にした画期的なものである。その他の好ましい応用 例としては、水と単細胞化青梅と蜂蜜を所定の割合で混合して得られる減塩された 梅ドリンクや、梅ドレッシング、梅ジャム等がある。

First, put water and powdered agar in a pan, boil, boil for 2-3 minutes on low heat, add liquid unicellularized ome and honey, put in a container and cool in the refrigerator to obtain unicellularized ome-containing jelly It was. The obtained jelly had a refreshing flavor and was an unprecedented ome jelly that contained all the ingredients of Ome. Plum contains a lot of citrate, and is a popular food in Japan. Plums and plum wine are the most popular food applications. For example, umeboshi has a lot of salt that is dried in the sun for 2 to 3 days after mixing the ume with salt and leaving it on top, removing the ume vinegar and removing it. Has pointed out health effects. On the other hand, the removed ume vinegar contains a lot of citrate, but its effective use has not been established. Single cell of the present invention Bake Ome expands the food applicability of Ome and is an epoch-making thing that makes it possible to use the nutrients inherent to Ome without waste. Other preferred applications include reduced salted plum drinks, plum dressings, plum jams, etc., obtained by mixing water, unicellular ome, and honey in a predetermined ratio.

In the above embodiment, various cooking examples using a single unicellular plant have been described, but it is of course possible to use a plurality of unicellular plants in combination. For example, unicellular soybean and unicellular carrot, unicellular soybean and unicellular apple can be mixed, and carrot juice and apple juice fortified with soybean can be obtained. Further, as can be seen from the above examples, according to the unicellularization apparatus of the present invention, the production time can be greatly shortened as compared with the batch type production apparatus, so that various bacteria are less likely to be generated / propagated during the production process. As a result, it has been confirmed by preliminary experiments that the effect of extending the quality retention period can be obtained.

 Industrial applicability

 [0092] According to the unicellularization apparatus and the method for producing a unicellular plant of the present invention, it is possible to efficiently produce a unicellular plant of stable quality. In addition, the vegetable materials and fruits, which are plant-based materials, can be made unicellular by a so-called zero emission process that generates little waste by reusing wastewater generated during the manufacturing process. In this way, it can be said that the manufacturing technology is suitable for the needs of the times from the viewpoint of environmental conservation. Further, when the homogenization treatment is used in combination, the size of the unicellularized plant cell aggregates can be homogenized, which is particularly suitable for the production of a unicellularized plant-containing beverage having a good touch and throat.

 [0093] Thus, the unicellular treatment technology of the present invention capable of efficiently mass-producing high-quality unicellular plants is expected to expand the applicability of various plant materials such as soybeans. .

Claims

The scope of the claims  [1] A unicellular device comprising an enzyme processing unit that converts plant material into a single cell by enzymatic treatment, the enzyme processing unit being arranged along the axial direction in the first outer tube and the first outer tube The heating medium is introduced into the gap between the first inner pipe to which the liquid mixture containing the plant material and the enzyme is supplied, and the first outer pipe and the first inner pipe, and the inside of the first inner pipe is brought to the enzyme treatment temperature. The processing temperature adjusting means to be held, the stirring member held rotatably around the axis in the first inner pipe, and the flow rate of the liquid mixture in the direction from one end to the other end of the first inner pipe are adjusted. A plant cell unicellular device characterized by comprising a flow rate adjusting means.  [2] The apparatus further includes an enzyme deactivation part that is connected to the enzyme treatment part and deactivates the enzyme in the liquid mixture, and the enzyme deactivation part has a second outer tube and an axial direction in the second outer tube. And a heating medium is introduced into the gap between the second inner pipe and the second outer pipe to which the liquid mixture subjected to the enzyme treatment is supplied, and the second outer pipe and the second inner pipe. 2. The unicellularization apparatus according to claim 1, further comprising a deactivation temperature adjusting means for maintaining the temperature at an enzyme deactivation temperature higher than the enzyme treatment temperature.  [3] The cooling unit further includes a cooling unit connected to the enzyme deactivation unit and configured to cool the liquid mixture heated to the enzyme deactivation temperature. The cooling unit includes a third outer tube and a third outer tube. A cooling medium that cools the liquid mixture supplied to the third inner pipe by introducing the cooling medium into a gap between the third inner pipe arranged along the axial direction and the third outer pipe and the third inner pipe. The unicellularization apparatus according to claim 2, further comprising a supply means.  [4] The unicellularization apparatus according to [3], wherein the enzyme treatment unit, the enzyme deactivation unit, and the cooling unit are connected so that the liquid mixture is not exposed to outside air.  [5] The unicellular device according to [1], wherein the stirring member has a stirring blade formed in a spiral shape along the axial direction of the first inner tube.  [6] The unicellularization according to [1], further comprising a drive unit for rotating the stirring member, wherein the flow rate adjusting means controls the flow rate of the liquid mixture by controlling the drive unit. apparatus. 7. The unicellularization apparatus according to claim 3, wherein the inner diameter of the first inner tube of the enzyme treatment unit is smaller than the inner diameter of the third inner tube of the cooling unit. [8] A relay tank is provided between the enzyme treatment unit and the enzyme deactivation unit, and the enzyme deactivation unit controls the flow rate of the liquid mixture in a direction from one end of the second inner pipe to the other end. 3. The unicellular device according to claim 2, further comprising a flow rate adjusting means for adjusting.  [9] A relay tank is provided between the enzyme deactivation part and the cooling part, and the cooling part adjusts the flow rate of the liquid mixture in the direction from one end to the other end of the third inner pipe. 4. The unicellular device according to claim 3, further comprising adjusting means.  [10] The plant cell unicellularization apparatus according to [1], further comprising a homogenization means for homogenizing the size of the unicellularized plant cell aggregate.  [11] The unicellularization apparatus according to [1], further comprising a pulverizing means for drying and pulverizing the slurry containing the unicellularized plant cells.  [12] A method for producing a unicellular plant implemented using a plant material unicellularization device, wherein the unicellularization device comprises an enzyme treatment unit for enzymatically treating the plant material into a single cell, The enzyme treatment unit is disposed along the axial direction in the first outer tube, the first inner tube to which a liquid mixture containing a plant material and an enzyme is supplied, and the first outer tube. A treatment temperature adjusting means for introducing a heating medium into a gap between the first inner pipes to maintain the inside of the first inner pipe at the enzyme treatment temperature, and a stirring member that is rotatably held around its axis in the first inner pipe; And a flow rate adjusting means for adjusting the flow rate of the liquid mixture in the first inner pipe, and the enzyme treatment is performed at 40-60 ° C while moving the liquid mixture from one end to the other end of the first inner pipe. A method for producing a unicellular plant, which is carried out in a temperature range.  [13] The unicellularization apparatus further includes an enzyme deactivation unit that is connected to an enzyme treatment unit and performs enzyme deactivation treatment on the liquid mixture, and the enzyme deactivation unit includes a second outer tube and a second outer tube. A heating medium is introduced into a gap between the second inner pipe, which is arranged in the pipe along the axial direction thereof, and supplied with the liquid mixture subjected to the enzyme treatment, and the second outer pipe and the second inner pipe. A deactivation temperature adjusting means for maintaining the temperature in the second inner tube at an enzyme deactivation temperature higher than the enzyme treatment temperature, and the enzyme deactivation treatment is provided from the other end of the first inner tube. The method for producing a unicellular plant according to claim 12, wherein the liquid mixture is carried out in a temperature range of 90 to 150 ° C while moving the liquid mixture from one end to the other end of the second inner tube. [14] The unicellularization apparatus is connected to the enzyme deactivation part and heated to the enzyme deactivation temperature. A cooling section that cools the liquid mixture, and the cooling section includes a third outer pipe, a third inner pipe disposed in the third outer pipe along the axial direction thereof, and a third outer pipe. Cooling medium supply means for introducing a cooling medium into a gap between the third inner pipes and cooling the liquid mixture supplied to the third inner pipe, and the cooling process is performed from the other end of the second inner pipe. 14. The method for producing a unicellular plant according to claim 13, which is carried out while moving the provided liquid mixture from one end of the third inner tube toward the other end.  15. The method for producing a unicellular plant according to claim 12, further comprising a step of homogenizing the size of the unicellularized plant cell aggregate.  [16] The method for producing a unicellular plant according to [12], further comprising the step of dry-pulverizing the slurry containing the unicellularized plant cells.  [17] The plant materials are carrots, peppers, celery, cabotillas, onions, spinach, garlic, mugwort, wakame, ginseng, moroheiya, tomato, goya, broccoli, okra, potato, soybeans, apples It is at least one selected from orange, kumquat, strawberry, grape, lemon, kiwi, peach, guava, brune, apogado, melon, plum, banana, kale, papaya A method for producing a unicellular plant.  [18] The plant material is fruit, and the enzyme treatment is performed using at least one selected from pectinase, cellulase, hemicellulase, α-amylase, invertase and glucose somerase as an enzyme. The method for producing a unicellular plant according to claim 12, wherein:  [19] The plant material is vegetables, and the enzyme treatment is carried out using at least one selected from pectinase, cellulase, protease thea, xylanase, hemicellulase, phytase and galactosidase as an enzyme. The method for producing a unicellular plant according to claim 12, wherein: