CA2532972A1 - Vegetable tenderizer - Google Patents

Vegetable tenderizer Download PDF

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Publication number
CA2532972A1
CA2532972A1 CA002532972A CA2532972A CA2532972A1 CA 2532972 A1 CA2532972 A1 CA 2532972A1 CA 002532972 A CA002532972 A CA 002532972A CA 2532972 A CA2532972 A CA 2532972A CA 2532972 A1 CA2532972 A1 CA 2532972A1
Authority
CA
Canada
Prior art keywords
composition
enzyme
raw vegetable
beta
vegetable composition
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
CA002532972A
Other languages
French (fr)
Other versions
CA2532972C (en
Inventor
Uchenna N. Chukwu
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
CHI'S RESEARCH Corp
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from US10/619,403 external-priority patent/US7407678B2/en
Application filed by Individual filed Critical Individual
Priority claimed from PCT/US2003/041646 external-priority patent/WO2004060072A1/en
Publication of CA2532972A1 publication Critical patent/CA2532972A1/en
Application granted granted Critical
Publication of CA2532972C publication Critical patent/CA2532972C/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A23B7/0205—Dehydrating; Subsequent reconstitution by contact of the material with fluids, e.g. drying gas or extracting liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B9/00—Preservation of edible seeds, e.g. cereals
    • A23B9/08—Drying; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • A23L11/33—Removing undesirable substances, e.g. bitter substances using enzymes; Enzymatic transformation of pulses or legumes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/40—Fermented products; Products treated with microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Biotechnology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Confectionery (AREA)

Abstract

A method of processing a vegetable that includes providing a vegetable composition having a first outer layer to which an enzyme is applied for a time that is sufficient to form an enzyme-degraded vegetable. The enzyme- degraded vegetable is capable of absorbing components, such as water, additives or enzymes that further process the vegetable.

Claims (13)

1. A method of enzymatically degrading a raw vegetable composition for subsequent human consumption, the method comprising:
providing a raw vegetable composition having a moisture content of less than about 30 weight percent;
applying an aqueous enzyme composition comprising water, lipase and a cellulase to the raw vegetable composition under normal atmospheric pressures for a time that is sufficient to degrade raw vegetable composition, wherein the aqueous enzyme composition is at a pH of between about 2.0 and 7.0; and deactivating the first enzyme composition.
2. The method of claim 1 wherein the aqueous enzyme composition is effective to degrade a first outer layer of the raw vegetable composition.
3. The method of claim 1 wherein the aqueous enzyme composition is effective to tenderize the raw vegetable composition.
4. The method of claim 1 and further including applying a second aqueous enzyme composition to the raw vegetable composition, wherein the second aqueous enzyme composition is selected from the group consisting of alpha-galactosidase, mannanase, beta-gluconase, beta-gluconase, arabinase, xylanase, beta-galactosidase, invertase, beta-fructofuranosidase, alpha-amylase, beta-amylase, pectinase, pectin depolymerase, pectin methyl esterase, pectin lyase, glucoamylase, oligo-1,6 glucosidase, lactase, beta-d-glucosidase, and any combination thereof.
5. A method of enzymatically processing a vegetable composition for subsequent human consumption, the method comprising:
providing a raw vegetable composition having a moisture content of less than about 30 weight percent;
applying a first enzyme composition comprising water, lipase and a cellulase to the raw vegetable composition under normal atmospheric pressures for a time that is sufficient to form an enzyme-degraded raw vegetable composition, wherein the first enzyme composition is at a pH of between about 2.0 and 7.0;
applying a second enzyme composition comprising water and a carbohydrase to the enzyme-degraded raw vegetable composition; and deactivating the first enzyme composition and the second enzyme composition.
6. The method of claim 5 wherein the second enzyme composition is selected from the group consisting of hemicellulase, alpha-galactosidase, mannanase, beta-gluconase, beta-gluconase, arabinase, xylanase, beta-galactosidase, invertase, beta-fructofuranosidase, alpha-amylase, beta-amylase, pectinase, pectin depolymerase, pectin methyl esterase, pectin lyase, glucoamylase, oligo-1,6 glucosidase, lactase, beta-d-glucosidase, and any combination thereof.
7. A method of processing a vegetable composition for subsequent human consumption, the method comprising:
providing a raw vegetable composition having a moisture content of less than about 40 weight percent;

applying an enzyme composition having a pH of between about 2.0 and 7.0 to the raw vegetable composition under normal atmospheric pressures for a time that is sufficient to degrade raw vegetable composition, wherein the enzyme composition includes water, a first enzyme component, and a second enzyme component, wherein the first enzyme component includes a cellulase that degrades the raw vegetable composition, and wherein the second enzyme component includes a protease that degrades a protein or a peptide; and deactivating the enzyme composition.
8. The method of claim 7 wherein the raw vegetable composition bean is a green or unfermented cocoa bean.
9. The method of claim 7 wherein the protease degrades a hydrophobic amino acid containing protein, a hydrophobic amino acid-containing peptide, or any combination of any of these.
10. A method of processing a vegetable composition for subsequent human consumption, the method comprising:
providing a raw vegetable composition having a moisture content of less than about 30 weight percent;
applying an enzyme composition having a pH of between about 2.0 and 7.0 to the raw vegetable composition for a time that is sufficient to degrade raw vegetable composition, wherein the enzyme composition includes water, a first enzyme component, and a second enzyme component, wherein the first enzyme component includes a cellulase that is effective to degrade the raw vegetable composition, wherein the second enzyme component is effective to degrade methylxanthine; and deactivating the enzyme composition.
11. The method of claim 10 wherein the raw vegetable composition is a green coffee bean, a cacao bean, a guarana, a cola nut, or any combination thereof.
12. A method of tenderizing a vegetable composition for subsequent human consumption, the method comprising:
applying an enzyme composition that includes water and a cellulase to a raw vegetable composition under normal atmospheric pressures, wherein the enzyme composition has a pH of between about 2.0 and 7.0, and wherein the enzyme composition is effective to tenderize the raw vegetable composition; and deactivating the enzyme composition.
13. The method of claim 12 wherein the enzyme composition is effective to reduce a cook time of the bean.
CA2532972A 2003-07-14 2003-12-29 Vegetable tenderizer Expired - Fee Related CA2532972C (en)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
US10/619,403 US7407678B2 (en) 1998-11-20 2003-07-14 Method for enzymatic treatment of a vegetable composition
US10/619,403 2003-07-14
US50932103P 2003-10-07 2003-10-07
US60/509,321 2003-10-07
PCT/US2003/041646 WO2004060072A1 (en) 2002-12-27 2003-12-29 Vegetable tenderizer

Publications (2)

Publication Number Publication Date
CA2532972A1 true CA2532972A1 (en) 2004-07-22
CA2532972C CA2532972C (en) 2012-03-27

Family

ID=36087498

Family Applications (1)

Application Number Title Priority Date Filing Date
CA2532972A Expired - Fee Related CA2532972C (en) 2003-07-14 2003-12-29 Vegetable tenderizer

Country Status (3)

Country Link
EP (1) EP1879463A1 (en)
JP (1) JP2007525144A (en)
CA (1) CA2532972C (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5135175B2 (en) * 2008-11-13 2013-01-30 イーエヌ大塚製薬株式会社 Softening method
JP6406655B2 (en) * 2012-02-22 2018-10-17 三菱商事フードテック株式会社 Method for softening vegetable food material, softened preparation, softened vegetable food material and food using the same
KR20230174775A (en) * 2022-06-21 2023-12-29 주식회사 파미르바이오 Manufacturing Device of Petides and Amino acids

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5019955A (en) * 1973-06-29 1975-03-03
US4376128A (en) * 1981-01-23 1983-03-08 Lunde Kenneth E Process for improving the comestibility of legumes and for deflatulating them by use of neutral enzyme systems
US4369375A (en) * 1981-04-09 1983-01-18 Joseph Romano Power generation from tidal changes
US5662901A (en) * 1987-07-21 1997-09-02 Loveland Industries, Inc. Enzymatic grain conditioner and methods of using it
GB8811115D0 (en) * 1988-05-11 1988-06-15 Ici Plc Tomatoes
US4904484A (en) * 1988-04-11 1990-02-27 The Procter & Gamble Company Process for treating coffee beans with enzyme-containing solution under pressure to reduce bitterness
JP2939416B2 (en) * 1994-06-21 1999-08-25 ハウス食品株式会社 Method for producing porous dry food
JPH10234294A (en) * 1997-02-25 1998-09-08 Lion Corp Processing composition for food
US20030134006A1 (en) * 1998-11-20 2003-07-17 Chukwu Uchenna N. Method of vegetable processing
US6033692A (en) * 1998-11-20 2000-03-07 Chi's Business Consulting Group, Inc. Method for hydrating dry edible beans
JP2000333598A (en) * 1999-05-31 2000-12-05 Kuroro:Kk Freshness-keeping agent for food, and freshness-keeping of food by using the same
JP4828675B2 (en) * 1999-06-28 2011-11-30 株式会社ポッカコーポレーション Freeze-dried food with immediate solubility

Also Published As

Publication number Publication date
EP1879463A4 (en) 2008-01-23
EP1879463A1 (en) 2008-01-23
CA2532972C (en) 2012-03-27
JP2007525144A (en) 2007-09-06

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Effective date: 20181231