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WO2008007672A1 - Appareil permettant de convertir un matériel végétal en une forme unicellulaire et procédé de production de plante unicellulaire - Google Patents

Appareil permettant de convertir un matériel végétal en une forme unicellulaire et procédé de production de plante unicellulaire Download PDF

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Publication number
WO2008007672A1
WO2008007672A1 PCT/JP2007/063740 JP2007063740W WO2008007672A1 WO 2008007672 A1 WO2008007672 A1 WO 2008007672A1 JP 2007063740 W JP2007063740 W JP 2007063740W WO 2008007672 A1 WO2008007672 A1 WO 2008007672A1
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Prior art keywords
enzyme
unicellular
unit
liquid mixture
plant
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English (en)
Japanese (ja)
Inventor
Toru Akazawa
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AKAZAWA HAJIME
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AKAZAWA HAJIME
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks

Definitions

  • 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.
  • 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.
  • 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.
  • 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
  • a flow rate adjusting means for adjusting the flow rate of the liquid mixture in the direction.
  • an enzyme treatment unit can be provided.
  • 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.
  • the plant material can be loosened to the single cell level by the stirring member. The efficiency of enzyme treatment can be greatly improved.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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
  • 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.
  • the cooling temperature for example, it is preferable to cool to 50 ° C. or lower, preferably 40 ° C. or lower.
  • 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.
  • 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.
  • Still another object of the present invention is to provide a unicellular plant obtained by the above-described method for producing a unicellular plant.
  • 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.
  • 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.
  • a plant-derived material such as vegetables, fruits and seaweed, and is not particularly limited.
  • 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.
  • 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
  • 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.
  • pretreatment unit 1 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.
  • each configuration of the unicellular device will be described in detail.
  • 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.
  • 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.
  • 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.
  • steaming refers to steaming or boiling a plant material at a high temperature for a relatively short time.
  • treatment 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.
  • 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.
  • 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). .
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • a cylindrical stirring blade 71 and a plurality of rod-shaped protrusions 72 and conical protrusions 73 are connected to a cylindrical shaft.
  • 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.
  • 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.
  • 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.
  • 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.
  • a relatively slow speed for example, about 20 to 60 rotations / minute
  • 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.
  • 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.
  • 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.
  • 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.
  • At least one enzyme selected from the group consisting of pectinase, protease, xylanase, cellulase, hemicellulase, phytase and galactosidase.
  • pectinase for example, pectinase, cellulase, hemicellulase, etc.
  • At least one enzyme selected from the group consisting of amylase, invertase, and glucose polymerase is preferable to use.
  • Pectinase acts effectively on protopectin, which is a pectin that binds vegetable cells to each other, and effectively separates cells without destroying the cell wall.
  • 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.
  • hemicellulase is preferable in that it can improve cell dispersibility and maintain cell morphology.
  • 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.
  • 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.
  • Phytase and galactosidase are effective in releasing vegetable dietary fiber, improving cell dispersibility, and maintaining cell morphology.
  • phytase and galactosidase suitable for the enzyme treatment of the present invention are those produced by microorganisms of the genus Aspergillus.
  • xylase it is preferable to use one produced from Trichoderma.
  • Enzymatic treatment is usually performed in the form of a liquid mixture in which water and an enzyme are added to a plant material.
  • water is not added.
  • 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.
  • 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.
  • the plant material which is the object to be treated is set at the enzyme treatment temperature before the enzyme is added.
  • the enzyme treatment time may take several hours.
  • the enzyme treatment unit 2 of the present invention 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.
  • the liquid mixture containing the plant material made into a single cell by the enzyme treatment is sent to the enzyme deactivation unit 3.
  • 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.
  • 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.
  • 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.
  • the heating medium introduced into the gap between the outer tube and the inner tube it is preferable to use pressurized steam.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the number of single cells constituting the cell aggregate is preferably 20 or less, more preferably 3 or less.
  • the number of single cells constituting the cell aggregate is preferably 20 or less, more preferably 3 or less.
  • 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.
  • a homogenizer when 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.
  • 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.
  • “low pressure” is preferably 50 Pa or less, more preferably 20 Pa or less, and still more preferably 5 Pa or less.
  • 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!
  • 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.
  • 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.
  • a unit may be provided.
  • 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.
  • 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.
  • 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.
  • the enzyme deactivation unit 3 makes the liquid mixture faster.
  • the time required for the enzyme treatment is longer than that for the enzyme deactivation treatment.
  • 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.
  • the flow rate it is possible to increase the degree of freedom in setting the optimum processing conditions for various workpieces.
  • 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.
  • 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).
  • the viscosity is a value measured by a TV-20 viscometer (manufactured by Tokimec Co., Ltd., measurement range: H, container: 300 mL beaker, rotor: ⁇ ⁇ 7, speed: lOOrpm).
  • 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.
  • the unicellular plant of the present invention an effect of reducing odor can be mentioned.
  • 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.
  • 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.
  • 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.
  • 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.
  • the form of the unicellular plant may be a slurry or a powder according to various uses.
  • 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.
  • 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.
  • a water supply material it is used for raw materials' materials, such as wheat flour, for example.
  • raw materials' materials such as wheat flour
  • the effect of less sticking to each other can be obtained.
  • 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.
  • 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.
  • 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.
  • 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! /
  • 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.
  • fruits many overseas concentrated fruit juices are imported, but a considerable amount of nutrients, about 50% of the total, is contained in the waste.
  • pectin soluble and insoluble
  • pectin which is an nutrient component of apples
  • 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.
  • 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.
  • 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 ( ⁇ 50mm) of processing unit 2 was used.
  • 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.
  • 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.
  • the number of cells contained in 1 cm 3 was measured with a hemocytometer, and found to be 850,000.
  • 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: ⁇ ⁇ 7, speed: lOOrpm)
  • the viscosity at 20 ° C was 43.8 boise
  • the viscosity at 50 ° C was 20 boise.
  • 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.
  • 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.
  • 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
  • 30 component force 3 ⁇ 410 ° C. was baked to obtain a unicellular carrot-containing bread.
  • 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.
  • 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 ⁇ 50mm— ⁇ feOo
  • 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.
  • Potage soup was prepared using the liquid unicellular apple obtained in this example.
  • Table 2 shows the materials used and their amounts.
  • 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.
  • 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 ⁇ 50 mm-constant.
  • Mayonnaise was prepared using the powdered unicellularized onion obtained in this example. Table 3 shows the materials used and their amounts.
  • 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.
  • 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.
  • 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.
  • 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
  • a dressing was prepared using the powdered unicellular gourd obtained in this example.
  • Table 4 shows the raw materials used and their amounts.
  • 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.
  • 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.
  • the tablets obtained are rich in garlic nutrients, but have little garlic odor, and are expected to spread as a supplement.
  • 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.
  • 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%.
  • 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. .
  • 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 ⁇ 50 mm-constant. In this example, homogenization was not performed.
  • 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.
  • 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.
  • 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.
  • 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 ⁇ 50mm-constant.
  • a jelly was prepared using the liquid unicellular ome obtained in this example.
  • Table 8 shows the raw materials and their proportions.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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. .

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

L'invention porte sur un appareil qui permet de produire une plante unicellulaire dotée d'excellentes qualités, et sur un procédé de production de cette dernière. L'appareil de l'invention comprend une unité de traitement enzymatique qui transforme un matériel végétal à traiter en une forme unicellulaire par un traitement enzymatique. L'unité de traitement enzymatique comprend : un tuyau externe; un tuyau interne qui est situé dans le tuyau externe et par lequel est distribué un mélange liquide contenant la matière à traiter et une enzyme; une section de régulation de température qui permet d'introduire un milieu chauffant dans l'espace entre le tuyau externe et le tuyau interne afin de maintenir l'intérieur du tuyau interne à une température appropriée au traitement enzymatique; un élément d'agitation qui est maintenu dans le tuyau interne de manière qu'il peut tourner autour d'un axe; et une section de régulation de débit qui permet de réguler le débit du mélange liquide s'écoulant d'une extrémité du tuyau interne à l'autre extrémité.
PCT/JP2007/063740 2006-07-10 2007-07-10 Appareil permettant de convertir un matériel végétal en une forme unicellulaire et procédé de production de plante unicellulaire Ceased WO2008007672A1 (fr)

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WO2014102429A1 (fr) * 2012-12-24 2014-07-03 Universitat De Lleida Combinaison de fibres anticholestérol
US9833012B2 (en) 2008-06-20 2017-12-05 Givaudan S.A. Enzymatic process

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JP5563235B2 (ja) * 2009-04-27 2014-07-30 株式会社スギヨ 野菜類加工食材の製造方法および野菜類加工食材
EP2492343B1 (fr) 2009-10-19 2015-05-27 Bio-I Co., Ltd Pectine lyase, gène de la pectine lyase, préparation enzymatique, et procédé pour la production de cellules uniques de tissu végétal
JP2011160725A (ja) * 2010-02-10 2011-08-25 Daitsu:Kk ゴーヤー粉末の製造方法及びそのゴーヤー粉末
CN104206942A (zh) * 2014-09-03 2014-12-17 陈薪宇 一种菠萝莓果酱及其制作方法
CN104585815A (zh) * 2015-01-15 2015-05-06 姜新帅 什锦果汁
CN105410917B (zh) * 2015-12-07 2018-10-02 安徽科技学院 一种低糖黄秋葵南瓜罐头及制作方法
CN106071531A (zh) * 2016-06-14 2016-11-09 长江师范学院 一种南瓜山药复合饮料
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