JP2010213723A - Vegetable softener - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a vegetable softener with which an enzyme-decomposed vegetable product having improved processing characteristics and nutritional characteristics is produced: and to provide a method for producing the vegetable product. <P>SOLUTION: The method for producing vegetable product comprises processing vegetable. The method includes a process for producing a vegetable composition having a first outside layer, wherein enzyme is applied to the first outside layer for a period enough to produce vegetable decomposed with the enzyme. The vegetable decomposed with the enzyme can absorb water and components such as additives or enzyme with which the vegetable is further processed. Generally, the method comprises decomposing and softening fresh vegetables using the enzyme before performing a conventional processing technique. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

(Background of the Invention)
The present invention generally relates to the degradation and softening of raw vegetables using enzymes prior to the implementation of conventional processing techniques. More specifically, the present invention relates to forming an enzymatically degraded vegetable product having improved processing and nutritional characteristics, and a method for producing the vegetable product.

  For the last few years, consumers have been interested in eating nutritionally balanced foods that have increased sources of suitable protein, fat, carbohydrates, fiber, vitamins and minerals. Increasing concerns about chronic diseases (eg, cancer, diabetes, and heart disease) have helped consumers to consume foods that are effective in treating chronic diseases while promoting a healthier lifestyle. Motivated to search for. Such foods can include vegetables containing phytochemicals.

  Unfortunately, consumption of vegetables with phytochemicals can cause several problems. Typically, the presence of antinutritive ingredients (eg, resistant sugars, enzyme inhibitors, nutrient binding substances or toxic ingredients) makes vegetables containing beneficial phytochemicals unfit for consumption. Low concentrations of the desired phytochemicals in vegetables are another problem for consumers (especially if the phytochemical concentration is too low to be considered a health benefit).

  Prior to consumption, heat treatment and / or pressure treatment of vegetables to remove anti-nutritive ingredients in vegetables is a traditional approach used by food manufacturers. However, heat treatment and / or pressure treatment can remove most if not all phytochemical levels during this manufacturing process. In addition, the manufacturing process uses physical and / or chemical pretreatment methods (eg, cooking, boiling, applying strong acids, and / or hydration of raw vegetables before processing) to properly process the vegetables. You may need it. Unfortunately, physical and / or chemical pretreatment methods for vegetables before processing can involve complex steps that increase the overall cost of vegetable production.

(Summary of Invention)
The present invention consumes humans by applying the enzyme to raw vegetables for a time sufficient to form an enzymatically degraded vegetable at normal atmospheric pressure, followed by inactivation of the enzyme. Includes a method for processing vegetables before.

For example, the present invention provides the following.
(Item 1)
  A method of enzymatically degrading a raw vegetable composition for later consumption by humans, the method comprising:
  Providing a raw vegetable composition having a moisture content of less than about 30% by weight;
  Applying an aqueous enzyme composition comprising water, lipase and cellulase to the raw vegetable composition under normal atmospheric pressure for a time sufficient to degrade the raw vegetable composition. The aqueous enzyme composition is at a pH between about 2.0 and about 7.0; and
  Inactivating the first enzyme composition;
Including the method.
(Item 2)
  Item 2. The method of item 1, wherein the aqueous enzyme composition is effective to degrade the first outer layer of the raw vegetable composition.
(Item 3)
  Item 2. The method according to Item 1, wherein the aqueous enzyme composition is effective for softening the raw vegetable composition.
(Item 4)
  Further comprising applying a second aqueous enzyme composition to the raw vegetable composition, the second aqueous enzyme composition comprising α-galactosidase, mannanase, β-gluconase, β-gluconase, arabinase, xylanase, β-galactosidase, invertase, β-fructofuranosidase, α-amylase, β-amylase, pectinase, pectin depolymerase, pectin methylesterase, pectin lyase, glucoamylase, oligo-1,6 glucosidase, lactase, β-d- Item 2. The method according to Item 1, wherein the method is selected from the group consisting of glucosidase and any combination thereof.
(Item 5)
  A method of enzymatically processing a vegetable composition for later human consumption comprising:
  Providing a raw vegetable composition having a moisture content of less than about 30% by weight;
  A first enzyme composition containing water, lipase and cellulase is added to the raw vegetable composition for a time sufficient to form an enzyme-degraded raw vegetable composition under normal atmospheric pressure. Applying, wherein the first enzyme composition is at a pH between about 2.0 and about 7.0;
  Applying a second enzyme composition containing water and carbohydrase to a raw vegetable composition degraded with the enzyme; and
  Inactivating the first enzyme composition and the second enzyme composition;
Including the method.
(Item 6)
  The second enzyme composition comprises hemicellulase, α-galactosidase, mannanase, β-gluconase, β-gluconase, arabinase, xylanase, β-galactosidase, invertase, β-fructofuranosidase, α-amylase, β-amylase Item 6, selected from the group consisting of: pectinase, pectin depolymerase, pectin methylesterase, pectin lyase, glucoamylase, oligo-1,6 glucosidase, lactase, β-d-glucosidase, and any combination thereof. the method of.
(Item 7)
  A method of processing a vegetable composition for later human consumption comprising:
  Providing a raw vegetable composition having a moisture content of less than about 40% by weight;
  An enzyme composition having a pH between about 2.0 and about 7.0 is applied to the raw vegetable composition for a time sufficient to degrade the raw vegetable composition under normal atmospheric pressure The enzyme composition comprises water, a first enzyme component, and a second enzyme component, the first enzyme component comprising a cellulase that degrades the raw vegetable composition; And wherein the second enzyme component comprises a protease that degrades the protein or peptide; and
  Inactivating the enzyme composition;
Including the method.
(Item 8)
  Item 8. The method according to Item 7, wherein the beans of the raw vegetable composition are undried or unfermented cocoa beans.
(Item 9)
  8. The method of item 7, wherein the protease degrades a hydrophobic amino acid-containing protein, a hydrophobic amino acid-containing peptide, or any combination thereof.
(Item 10)
  A method of processing a vegetable composition for later human consumption comprising:
  Providing a raw vegetable composition having a moisture content of less than about 30% by weight;
  Applying an enzyme composition having a pH between about 2.0 and about 7.0 to the raw vegetable composition for a time sufficient to degrade the raw vegetable composition, the enzyme comprising: The composition contains water, a first enzyme component, and a second enzyme component, wherein the first enzyme component contains cellulase effective to degrade the raw vegetable composition, Two enzymatic components are effective to degrade methylxanthine; and
  Inactivating the enzyme composition;
Including the method.
(Item 11)
  11. The method of item 10, wherein the raw vegetable composition is undried coffee beans, cacao beans, guarana, cola nuts, or any combination thereof.
(Item 12)
  A method of softening a vegetable composition for later human consumption comprising:
  Applying an enzyme composition comprising water and cellulase to a raw vegetable composition under normal atmospheric pressure, the enzyme composition having a pH between about 2.0 and about 7.0. And the enzyme composition is effective to soften the raw vegetable composition; and
  Inactivating the enzyme composition;
Including the method.
(Item 13)
  13. A method according to item 12, wherein the enzyme composition is effective for reducing the cooking time of beans.

(Detailed explanation)
The present invention includes a method of processing vegetables. In this method, the aqueous enzyme composition is applied to the raw vegetable composition under normal atmospheric pressure for a time effective to form an enzymatically degraded vegetable composition. After degradation, the enzymatically degraded vegetable composition can be processed by one or more additional processing steps that convert the enzymatically degraded vegetable composition into a vegetable product that will be consumed by humans. The present invention preferably uses enzymes that degrade, hydrolyze, and / or soften the raw vegetable composition.

  Traditional vegetable processing techniques often require the use of high temperatures and / or high pressures during the manufacturing process due in part to the presence of a sturdy outer layer of vegetables that acts as a barrier. Such high temperatures and / or high pressures increase the cost and complexity of vegetable processing. Furthermore, such high temperatures and / or high pressures can ultimately reduce the nutrient content of processed vegetables by reducing phytochemical levels in a manner that reduces consumer acceptance and consumption. .

  The present invention provides (1) normal atmospheric pressure before human consumption, or (2) prior to the use of more traditional processing techniques that may require high temperature and / or high pressure to complete production. Includes enzymatic degradation of raw vegetables below. In addition, the present invention represents a novel approach that helps reduce the need for high temperatures and / or high pressures during vegetable processing. Furthermore, since the enzymatic treatment of vegetables according to the present invention typically occurs under normal atmospheric pressure, no special equipment is typically required, resulting in reduced cost and complexity of vegetable production. Can be realized. Furthermore, enzymatic degradation of vegetables prior to using more traditional processing techniques can also reduce the time, energy, and / or other sources required for complete processing of raw vegetables.

  Without being bound by theory, one or more enzymes capable of degrading one or more target substrates in the first outer layer of the raw vegetable composition are in accordance with the present invention the first of the raw vegetable composition. When applied to the outer layer of the raw vegetable composition, the enzyme degrades the target substrate of the first outer layer of the raw vegetable composition to produce an enzymatically degraded vegetable composition having a treated first outer layer. It is thought to form. Furthermore, the use of the aqueous enzyme composition to degrade the raw vegetable composition can soften the raw vegetable composition, which can allow for a reduction in cooking time, and also the raw vegetable composition Subsequent in-situ modification may be possible by the addition of ingredients such as vitamins, minerals, or other enzymes that catalyze specific reactions in the raw vegetable composition.

  As used herein, the term “enzyme” means any complex protein produced by living cells that can catalyze a specific biochemical reaction against at least one or more target substrates. . The term “enzyme” is also meant to encompass any complex protein that can catalyze a specific biochemical reaction that does not substantially require any microorganism. Reference to all enzymes is also understood to encompass any identical copy of that enzyme, either synthetically generated or genetically generated. This copy is identical in molecular structure to the enzyme from the living organism.

  Enzymes that can be included as part of an aqueous enzyme composition can generally be characterized as lipases. As used herein, the term “lipase” means at least any enzyme that can catalyze the hydrolysis of a fat-containing target substrate or a lipid-containing target substrate. “Hydrolysis” means a fat-containing target substrate or lipid-containing target substrate (triglyceride, diglyceride, monoglyceride, cutin, wax-containing substrate, chemically mixed fatty acid and long chain alcohol, phosphatide, cerebroside, sterol, terpene, fat Means enzymatic degradation of alcohols, solid lipids, liquid lipids (oils), fatty acids, fat-soluble vitamins, waxes, or any combination thereof. Furthermore, the terms “fat-containing” and “lipid-containing” are used interchangeably throughout this specification.

  Furthermore, the term “hydrolysis” is not meant to encompass the use of microorganisms that produce carbohydrase to hydrolyze and / or degrade raw vegetable compositions according to the present invention. The application of microorganisms that produce carbohydrase and other enzymes to process raw vegetable compositions is commonly referred to as microbial fermentation.

  In addition, microbial fermentation may be involved in some degree of hydrolysis, but microbial fermentation increases the acidity, lowers the pH, and the texture of the fermented vegetable composition, such as sugar components such as pentose or hexose. And further conversion to organic acids that change the taste. In contrast, the present invention uses enzymes that do not substantially require microorganisms to hydrolyze, soften, and / or degrade raw vegetable compositions. Furthermore, the use of the aqueous enzyme composition according to the present invention typically results in a decrease in acidity and / or an increase in pH of the aqueous enzyme composition after degradation.

  Lipases generally hydrolyze or degrade fat-containing or lipid-containing molecules into free fatty acids, glycerol, monoglycerides and diglycerides. As an example, lipases suitable for the present invention include lipases that can hydrolyze short chain fatty acids, medium chain fatty acids, or long chain fatty acids from the 1-, 2-, or 3-position of triglycerides. In addition, any enzyme effective to hydrolyze a wax-containing substrate or a combination of a long chain alcohol and a fatty acid to form a long chain alcohol and a free fatty acid is also suitable for use in the present invention.

  Preferably, a lipase that is effective to hydrolyze at least one long chain fatty acid from a fat-containing target substrate or a lipid-containing target substrate, such as triglycerides, is used to practice the present invention. More preferably, lipases that hydrolyze at least one long chain fatty acid and / or at least one medium chain fatty acid from a fat-containing target substrate or a lipid-containing target substrate such as triglycerides are used according to the invention.

  Even more preferably, a lipase that is effective to hydrolyze the waxy or lipid-containing coating of the raw vegetable composition and that does not substantially require any microorganisms is part of the aqueous enzyme composition. Contained as. The lipase can be derived from many different sources (eg, fungal sources, plant sources, microbial sources, animal sources, or any combination of any of these). By way of example, lipase A “Amano” 12, lipase AY “Amano” 30, lipase G “Amano” 50, lipase M “Amano” 10 (available from Amano Enzyme Co. Ltd, Lombard, Ill.) Implement the present invention. If so, it can be used to break down the waxy coating of the raw vegetable composition.

  Another enzyme that can be included as part of an aqueous enzyme composition can generally be characterized as a carbohydrase. As used herein, the term “carbohydrase” means at least any enzyme that can catalyze the hydrolysis of a carbohydrate-containing target substrate. “Hydrolysis” refers to a carbohydrate-containing target substrate containing complex carbohydrates such as cellulose, hemicellulose, pectin, hemicellulose xylan chains, and / or other pentose polymers, such as pentose or hexose. It means enzymatic degradation to sugar components.

  Preferably, the cellulase is one of the carbohydrases used also as part of the aqueous enzyme composition. Even more preferably, a cellulase that does not substantially require any microorganism is included as part of the aqueous enzyme composition. Most preferably, cellulases that do not substantially require any microorganisms are used for degradation, hydrolysis, and / or softening of the raw vegetable composition when the present invention is practiced. Cellulases can be derived from many different sources, such as fungal sources, plant sources, microbial sources, animal sources, or any combination of any of these.

  In addition to cellulases, other carbohydrases such as hemicellulase, α-galactosidase, invertase, mannanase, β-gluconase, β-glucanase, arabanase, polygalacturonase, ferulic acid esterase, xylanase, β-galactosidase, β-full Kutofuranosidase, α-amylase, β-amylase, pectinase, pectin depolymerase, pectin methylesterase, pectin lyase, glucoamylase, oligo-1,6 glucosidase, lactase, β-d-glucosidase, or any of these Are considered to be suitable further non-exhaustive examples of carbohydrases that may be used separately or in combination with cellulases according to the present invention.

  Preferably, the aqueous enzyme composition is a raw vegetable composition under normal atmospheric pressure before (1) human consumption or (2) application of traditional processing techniques such as cooking, pressure cooking, etc. Contains lipase, cellulase, and any combination of: hemicellulase, α-galactosidase, mannanase, β-gluconase, β-glucanase, arabanase, polygalacturonase, xylanase, β-galactosidase , Β-fructofuranosidase, α-amylase, β-amylase, pectinase, invertase, pectin depolymerase, pectin methylesterase, pectin lyase, glucoamylase, oligo-1,6 glucosidase, lactase, or β-d-glucosidase.

  More preferably, a mixture of lipase, cellulase and hemicellulase is used in the present invention to degrade, soften and / or make the raw vegetable composition more absorbable to water, enzymes, additives, etc. Is done. Even more preferably, a mixture of lipase, cellulase, hemicellulase and pectinase is used in the present invention to degrade the raw vegetable composition so that subsequent processing can be performed at reduced temperature and / or pressure requirements. Is done.

  A preferred example of a carbohydrase that can be used as part of an aqueous enzyme composition is Viscozyme® L available from Novozymes of North Carolina, Franklinton. An alternative example of a carbohydrase suitable for use as part of an aqueous enzyme composition is Econase® CE, Indiana, South Bend Valley Research Research, available from Enzyme Development Corporation of New York, New York. . Cellulase 4000 or Crystalzyme Cran available from

  If the enzyme is used during vegetable processing, the enzyme can be applied in any form (eg, granular or steam form) or as part of an aqueous enzyme composition, as described above. Depending on the application form selected, preferably the enzyme is (1) contactable with the processed vegetable composition and (2) the processed vegetable composition for a time sufficient to degrade the target substrate. Can remain in contact with. Preferably, the enzyme is applied to the raw vegetable composition as part of the aqueous enzyme composition.

  The aqueous enzyme composition may include one or more enzyme components, one or more optional catalyst components, one or more optional pH modifying components, one or more optional additives, or one or more optional solvent components. The components of the aqueous enzyme composition can be supplied as individual components or can be supplied in various prepared mixtures of two or more components, which are then combined to form an aqueous enzyme composition. To do.

  The enzyme component may include only the enzyme, the enzyme and water, or may include additional components as needed. The enzyme components can be supplied as individual components or can be supplied in various prepared mixtures of two or more components, which are then combined to form the enzyme component. Further, the enzyme component can be supplied in granular form, in vapor form, or as part of an aqueous enzyme composition.

  The concentration of the enzyme in the enzyme component can generally range from about 0.0001% to about 100% by weight, based on the total weight of the enzyme component. The enzyme component may optionally include sucrose, fructose, ash, alcohol, and any other component that is compatible with and does not interfere with the biochemical catalytic rate of the enzyme.

  Preferably, the concentration of the enzyme component is an amount that serves to soften, hydrolyze, modify and / or degrade the raw vegetable composition. Even more preferably, the concentration of the enzyme component is an amount effective to degrade the first outer layer of the raw vegetable composition. Most preferably, the concentration of the enzyme component used according to the present invention degrades the first outer layer of the raw vegetable composition, softens, hydrolyzes and / or degrades the raw vegetable composition and An amount effective to allow further modification of the inner portion of the vegetable composition.

  Furthermore, it should be understood that the concentration of the enzyme component can be altered depending on the time that the enzyme remains in contact with the raw vegetable composition. Furthermore, when short exposure times are used, higher concentrations of enzyme components are required to achieve the desired degree of degradation, softening, hydrolysis and / or modification of the raw vegetable composition. Similarly, when longer exposure times are used, the concentration of enzyme components is lowered to achieve the desired result.

  By way of example, when the enzyme component is provided in liquid form, the enzyme component is less than about 10% by weight, based on the total weight of the raw vegetable composition, to soften the raw vegetable composition, such as dried edible beans. Can be applied at different concentrations. More preferably, when the enzyme component is provided in liquid form, the enzyme component is applied at a concentration of less than about 5% by weight, based on the total weight of the raw vegetable composition, to soften the raw vegetable composition. Can be done.

  Similarly, if the enzyme component is supplied in the form of a granular powder, the enzyme will add to the total weight of the raw vegetable composition to soften, hydrolyze and / or enzymatically modify the raw vegetable composition. Based on, it can be applied at a concentration of less than about 5% by weight. More preferably, when the enzyme component is provided in the form of a granular powder, the enzyme component is a total of the raw vegetable composition to soften, hydrolyze and / or enzymatically modify the raw vegetable composition. Applied at a concentration of less than about 1% by weight, based on weight.

  The aqueous enzyme composition can include one or more catalyst components, if desired, in a form that is easily applied to the raw vegetable composition. When the catalyst is included as part of the aqueous enzyme composition, it generally improves the biochemical catalysis rate of the enzyme component. Increasing the biochemical catalytic rate of the enzyme component may reduce the application time of the aqueous enzyme composition to the raw vegetable composition or the amount of aqueous enzyme composition applied to the raw vegetable composition.

  Alternatively, the catalyst component can be applied separately from the aqueous enzyme composition either before, during or after application of the aqueous enzyme composition to the raw vegetable composition. In addition, the source of the catalyst may be applied in a specific form, as part of an aqueous composition, or in the form of steam, so long as the specific form selected results in application and uptake by the vegetable composition. Can be done. Some non-exclusive examples of catalysts that can be included as part of the aqueous enzyme composition are calcium ions, copper ions, magnesium ions, iron ions, sodium ions, zinc ions, manganese ions, potassium ions, or any of them It is a salt containing the combination of these. The catalyst components can be supplied as individual components or in various prepared mixtures of two or more components, which are later combined to form the catalyst component.

  The aqueous enzyme composition may include one or more pH modifying components that can adjust the acidity (hereinafter referred to as pH) of the aqueous enzyme composition. Furthermore, the pH of the aqueous enzyme composition varies depending on the enzyme present in the aqueous enzyme composition.

  Preferably, the pH of the aqueous enzyme composition is from about 2.0 to about 7.0. Even more preferably, the pH of the aqueous enzyme composition is from about 3.0 to about 7.0 when the raw vegetable composition is degraded, softened, hydrolyzed and / or enzymatically modified. . Furthermore, very low pH values of less than about 1.0 are typically effective in inactivating enzyme components when practicing the present invention. As a result, human ingestion or addition of a strong acid that lowers the pH of the aqueous enzyme composition to a pH below about 2.0 is believed to be effective in inactivating the enzyme components of the aqueous enzyme composition.

  Some non-exclusive examples of pH modifiers include organic acids (eg, acetic acid, tartaric acid, malic acid, succinic acid, citric acid, etc.); phosphoric acid; or buffers of such organic acids (eg, Sodium acetate, sodium malate, sodium succinate, sodium citrate, etc.). Basic compounds such as sodium hydroxide may be included as part of a pH modifier suitable for use in the present invention.

  Since lipases and / or cutinases are used to hydrolyze wax or fat-containing substrates of raw vegetable compositions, aqueous compositions containing emulsifiers or surfactants can be used for waxy coatings and enzymes of raw vegetable compositions. May be required to achieve sufficient contact. Fats or waxes are typically hydrophobic, but water is required for enzymatic hydrolysis. Thus, in order to achieve an efficient hydrolytic lipase reaction, at least 10% water must be available and the lipase and / or cutinase must be in intimate contact with the raw vegetable composition. . Some non-exclusive examples of emulsifiers or surfactants include, for example, mono-glycerides, distilled mono-glycerides, di-glycerides, distilled di-glycerides, or lecithin (natural or artificial), vegetable glycerin, glycerol, glycerin Or any combination of these. Preferably, the emulsifier and / or surfactant used in the present invention is any material that is compatible with the processing requirements and properties of the final vegetable product. As an example, vegetable glycerin is used according to the present invention.

  Other examples of optional additives that may be included as part of the aqueous enzyme composition include natural and / or artificial flavors; artificial colorants; natural pigments (eg, chlorophyll, anthocyanins, betalains, betaines, carotenoids, anthropones) Xanthine); herbs; spices; vitamins; minerals; plant extracts; essential oils; sugars (eg, sucrose, fructose, glucose, or maltose); preservatives; application of aqueous enzyme compositions to vegetable compositions, according to vegetable compositions Any additive that improves uptake or subsequent processing of the vegetable composition; or any combination of any of these.

  The aqueous enzyme composition may also include one or more solvent components. The solvent component preferably facilitates intimate mixing of the enzyme component, optional catalyst component, optional pH modifying component, optional additive, or any combination thereof. The solvent component preferably facilitates application of the aqueous enzyme composition to the vegetable composition and uptake by the vegetable composition. Some non-exclusive examples of solvents that can be included in the aqueous enzyme composition include water; oil; alcohol (eg, ethanol, methanol, propanol, butanol, etc.); hexane; or any combination thereof. . The solvent components can be supplied as individual components or can be supplied in various prepared mixtures of two or more components, which are then combined to form a solvent component.

  Liquid water is a preferred solvent for aqueous enzyme compositions since water is typically required for enzymatic degradation, softening and / or hydrolysis. The amount of liquid water included as part of the aqueous enzyme composition depends on the initial concentration of water in the raw vegetable composition, the biochemical catalysis rate, and / or the desired end product characteristics of the enzymatically degraded raw vegetable composition. Depends on. Generally, the amount of aqueous enzyme composition is such that the raw vegetable composition is completely contacted by the aqueous enzyme composition. As an example, when breaking down raw edible beans, water is included as part of the aqueous enzyme composition in the range of about 1.25 to about 5 times the weight of raw edible beans. Similarly, when softening raw green leaves, such as collard, kale, turnip, or mustard, water is in the range of about 1 to about 2 times the weight of raw green leaves, Included as part.

  In general, any conventional mixing device suitable for intimately mixing enzyme components, optional catalyst components, optional pH modifying components, optional additives, optional solvent components, or any combination thereof and Techniques (eg, mixers) can be used to form the aqueous enzyme composition.

  As used herein, the term “application” includes spraying, knife coating, spreading, soaking, exposure, immersion, slop-coating, dip coating (dip). -Coating, roller-coating, dipping, contact, brush application, squirting, submerging, foam padding, leaf-spinning, spreading ), Pouring, slop-padding, or any combination thereof, to apply the aqueous enzyme composition to the raw vegetable composition. It means.

  The temperature of this aqueous enzyme composition depends on the initial temperature of the above vegetable composition, the temperature for the optimal biochemical catalysis rate of the enzyme component, and / or the desired characteristics of the enzymatically degraded vegetable composition. To do. The temperature of the aqueous enzyme composition is the optimum temperature for the maximum biochemical catalysis rate of the enzyme components of the aqueous enzyme composition.

  Generally, the temperature of the aqueous enzyme composition ranges from about 30 ° F. to about 250 ° F. Preferably, the temperature of the aqueous enzyme composition ranges from about 30 ° F. to about 250 ° F. Even more preferably, the temperature of the enzyme composition ranges from about 40 ° F to about 200 ° F. Most preferably, the temperature of the aqueous enzyme composition ranges from about 40 ° F. to about 195 ° F.

  The aqueous enzyme composition can be applied to the raw vegetable composition at a constant temperature, but the temperature of the aqueous enzyme composition can be at any time during the application of the aqueous enzyme composition to the raw vegetable composition. Can be raised. In general, increasing the temperature increases the rate of biochemical catalysis and / or water absorption.

  However, the negative impact on the texture of the raw vegetable composition is that the temperature of the aqueous enzyme composition is too high (eg, greater than about 250 ° F.) or the temperature of the aqueous enzyme composition is applied. Can occur if it changes too rapidly during In addition, if the temperature is too high, the enzyme components of the aqueous enzyme composition can be inactivated, so that when carrying out the present invention, the enzyme must be obtained before obtaining the desired degree of hydrolysis, softening, degradation and / or enzyme modification. Care is required to avoid premature inactivation of the ingredients.

  Steam is also injected into the aqueous enzyme composition during or after applying the aqueous enzyme composition to the raw vegetable composition, and (1) the temperature of the aqueous enzyme composition applied to the raw vegetable composition. Or (2) increase the moisture content of this vegetable composition as needed, or (3) gelatinize any starch granules of this vegetable composition as needed, (3) Increase the potency of the biochemical catalysis rate of the aqueous enzyme composition as needed, or (3) Inactivate enzyme components in the aqueous enzyme composition as needed. Preferably, when steam is included as part of the vegetable manufacturing process, steam is injected after the aqueous enzyme composition is applied to the raw vegetable composition. As noted above, inactivation of enzyme components occurs easily at high temperatures (eg, the temperatures that occur with steam application), so before obtaining the desired degree of degradation, softening, and / or hydrolysis of the raw vegetable composition. Care should be taken to avoid premature inactivation of the enzyme components.

  This aqueous enzyme composition is typically applied to a raw vegetable composition at normal atmospheric pressure. “Normal atmospheric pressure” means an atmospheric pressure of about 14.7 psi. Furthermore, it is to be understood that “normal atmospheric pressure” also includes atmospheric pressure that occurs at various altitudes, temperatures, humidity, etc.

  Further, the term “ordinary atmospheric pressure” refers to a positive pressure (about 14.4) before or during application of the aqueous enzyme composition in a manner that facilitates degradation, softening, hydration and / or hydrolysis. It is not meant to include application to raw vegetable compositions of greater than 7 psi) or negative pressure (less than about 14.7 psi or reduced pressure conditions).

  As used herein, the term "vegetable" means a plant-derived food product that occurs as a living organism in the plant kingdom. All references to “vegetable” shall be understood to encompass any genetically modified copy of a plant that has arisen as a living organism in the plant kingdom. Furthermore, the term “vegetable” refers to any combination of these resulting as leaves, seeds, roots, tubers, bulbs, flowers, fruits, stems, shoots, nuts, or living organisms of the plant kingdom. Include.

  The raw vegetable composition of the present invention typically includes a first outer layer when practicing the present invention, the first outer layer substantially comprising the second inner layer of the raw vegetable composition. Covering or overlaying and / or adhering to this layer. If this first outer layer is in adhesive contact with the second inner layer, the adhesive contact can be achieved through binding through a bonding material such as a pectin material.

The first outer layer of the raw vegetable composition may be characterized as a water impermeable layer, which is typically a fibrous network of cellulose; a hemicellulose xylan chain; a hemicellulose; Polysaccharides; lignins; pectin substances (eg, protopectin, pectic acid, pectin, or any combination thereof); vitamins; minerals; fats; anti-nutritive ingredients; or any combination of any of these. Some non-exhaustive examples of the first outer layer include legume or lentil seed coat; cocoon cocoon layer; vegetable stem wall
wall); roots, tubers and / or bulb vegetable hulls; fruit peels; nut seed coats or seed walls.

  The second inner layer of this raw vegetable composition is typically a starch granule net, fat globules, fiber, protein, vitamins, minerals, water, phytochemicals, anti-nutritive ingredients, or any of these Any combination is mentioned. Furthermore, it is understood that all references to the second inner layer also include the inner portion of the raw vegetable composition, so that the second inner layer is also seeds embedded in the vegetable composition. Can be included. Some non-exhaustive examples of anti-nutritional ingredients of vegetable compositions include bloating-inducing sugars (eg, raffinose, verbose course and stachyose); lectins; nutrient-binding substances (eg, phytic acid); Sugar inhibitors; enzyme inhibitors (eg, trypsin inhibitors); or toxic compounds (eg, goiter inducers, solanine, or oxalic acid).

  A preferred raw vegetable composition of the present invention has a strong, hard second inner layer. As an example, lentils contain at least one cotyledon, which can be characterized as a strong fiber network of starch, protein, antinutritional factors, fats, vitamins and minerals. Similarly, fruits (eg, whole wheat or corn) contain endosperm, which is also characterized as a strong fiber network of starch, protein, antinutritional factors, fats, vitamins and minerals. obtain. Further, a raw vegetable composition having a hard second layer, typically having a moisture content of less than about 40% by weight, and preferably having a moisture content of less than about 30% by weight, is provided by the present invention. Can be efficiently softened.

  Preferably, this first outer layer is bonded or in adhesive contact with the second inner layer or inner portion of the raw vegetable composition when practicing the present invention. “Coupled or glued together” means that the raw vegetable composition has a substantial portion of the first outer layer, and the first outer layer is of the raw vegetable composition. It is meant to be bonded to the inner part or the second inner layer. Furthermore, removal of the first outer layer of the raw vegetable composition, for example by peeling, chemicals, and sliding down, is preferably avoided when practicing the present invention.

  As used herein, the term “raw” means in the natural state, uncooked, unboiled, dried, edible, in natural conditions, Or refers to a vegetable composition that is any combination of any of these. Further, the term “raw” refers to the state of the first outer layer, the second inner layer, or both the first outer layer and the second inner layer of the vegetable composition when practicing the present invention. It should be understood that it is mentioned.

  Furthermore, the raw vegetable composition is preferably a complete raw vegetable composition. “Complete” means that the raw vegetable composition has not been subjected to techniques such as softening, pulverization, grinding, and grinding. For example, dry edible beans that are not ground into powder (flour), not ground to form flakes, not softened, or micronized are fully raw vegetable compositions It is an example. Similarly, green vegetables (collard, kale, etc.) that are not ground, not ground, macerated, or micronized are preferred raw vegetables that can be used according to the present invention. It is an example.

  Furthermore, the preferred raw vegetable composition of the present invention comprises a raw vegetable composition comprising a further outer layer on the first outer layer. Examples of further outer layers above the first outer layer include waxy layers (coats) such as seeds, berries, legumes and the like. Typically, the waxy coat includes cutin, or other wax-containing molecules and / or lipid-containing molecules.

  Examples of raw vegetable compositions that can include a waxy coat / outer layer include quail beans, white kidney beans, light red kidney beans, cowpeas, lentils, green beans, pinkie beans, great Northern beans, green lima beans, yellow lima beans, chickpeas, locust beans, cacao beans, coffee beans, dried peas and / or whole peas, peanuts, trees Beans, green peas, soybeans, black beans, vanilla beans, or any other edible seeds from the family Leguminosae; seeds (eg, amaranth seeds, watermelon seeds, pomegranate seeds, sunflower seeds) Wow Seeds, safflower seeds, poppy seeds, sesame seeds, alfalfa seeds, japonica seeds, cardamom seeds, celery seeds, chia seeds, coriander seeds, dill seeds, fennel seeds, fenugreek seeds, flax seeds, nodashi seeds, nutmeg seeds, mustard seeds Seeds, psyllium seeds); fruits (eg, barley, buckwheat, groats, pearled oats, bullhur, amaranth, corn, millet, oats, rice, rye, triticale, wheat, macomo, Brown rice); or any seed derived from a recognized edible vegetable source.

  In addition, raw vegetable compositions (disclosed in pending US patent application Ser. No. 10 / 619,403) having a moisture content greater than about 40% by weight are also effectively softened when practicing the present invention. Can be done. For example, a green leaf vegetable containing an outer layer of waxy coat was softened using a blend of cellulase, hemicellulase, and pectinase. Therefore, it was not necessary to include lipase. However, when practicing the present invention on seed / vegetable compositions comprising fruit fruits (eg, wheat, rice) or waxy coats, it is preferred to include lipases and / or cutinases.

  Raw vegetable compositions that are generally present in the form of nuts can also have a moisture content of less than about 40% by weight and can be included as part of the raw vegetable composition when practicing the present invention. As used herein, “nuts” means dry fruits covered with a hard shell or seeds having a separable first outer layer that substantially surrounds the inner kernels.

  Some non-exhaustive examples of vegetable compositions in the form of nuts that can be used in accordance with the present invention include acorns, almonds, brazil nuts, batagurumi, cashews, chestnuts, coconuts, hazelnuts, hazelnuts Hickory nuts, macadamia nuts, pecan nuts, pine nuts, pistachio nuts, walnuts, or any recognized edible nuts of recognized edible plant sources.

  The term “raw vegetable composition” is meant to encompass raw vegetable compositions that may be washed with steam, hot water, hot water and / or cold water in an attempt to remove mud and the like from the raw vegetable composition. It should also be understood. The process of cleansing, washing or removing mud from the vegetable composition may involve the application of a food grade surfactant or chemical using a sprinkler type device or dipping device. Such cleansing, washing or mud removal techniques do not (1) significantly remove the first outer layer of the raw vegetable composition from the second inner layer or inner portion of the raw vegetable composition, and And / or (2) substantially reducing the fibrous component of the raw vegetable composition prior to applying the enzyme, for example by reducing about 1% or more by weight of the fibrous component, based on the total weight of the raw vegetable composition. Is not expected to decrease. Accordingly, the use of cleansing techniques, washing techniques or mud removal techniques prior to application of the aqueous enzyme composition is acceptable when practicing the present invention.

  In addition, physical designed to initiate degradation, improve the porosity of the first outer layer of the raw vegetable composition, remove certain cellulose and hemicellulose fractions, or expose degradation sites And / or chemical pretreatment methods have been implemented with the widespread belief that enzymatic degradation cannot proceed without such pretreatment methods. The physical pretreatment method includes a step of applying a positive pressure or a negative pressure before applying the aqueous enzyme composition to the vegetable composition. Furthermore, chemical pretreatment methods include boiling or cooking vegetable compositions that typically increase the moisture content of vegetables prior to application of a strong acid solution, pre-soaking, and application of an aqueous enzyme composition.

  The present invention relates to an aqueous enzyme composition in a raw vegetable composition under normal atmospheric pressure without first subjecting the raw vegetable composition to a strong acid solution, pre-soaking, boiling or cooking prior to application of the aqueous enzyme composition. By applying the object, these complicated processing methods are avoided. Such physical and / or chemical treatment is typically withheld and is preferably performed after the aqueous enzyme composition has degraded the raw vegetable composition to inactivate the enzyme components.

  The term “whole vegetable composition” has (1) a first outer layer adhered to a second layer, or (2) an exposed second inner layer or inner portion of the raw vegetable composition. It should also be understood to mean including a crushed raw vegetable composition. For example, in the manufacture of refried beans, the crushed portion of whole beans still contains seed coats and exposed cotyledons. A crushed portion of such raw whole beans having a moisture content of less than about 30% by weight is used to break down the seed coat and soften the cotyledons before being consumed by humans, or of refried beans. It can be immersed in or exposed to the aqueous enzyme composition of the present invention to provide the beans for other remaining processing steps necessary for production.

  Similarly, raw green vegetables can be chopped before application of an aqueous enzyme composition that allows enzymatic degradation, and softening after raw green vegetables during chopping is present in raw green vegetables It is thought that it does not remove or reduce the fibrous network. Similarly, the general industrial practice of applying heat (wilt) to the leaves prior to the canning process is that the wilting process substantially eliminates the fibrous component present in the leaves, eg, of the raw vegetable composition. Since it is not expected to reduce by more than about 1% by weight based on the total weight, it is acceptable when practicing the present invention. Rather, the wilting process is thought to improve leaf compression for later encapsulation into cans.

  As noted above, the length of time that the aqueous enzyme composition is applied to the raw vegetable composition typically depends on the raw vegetable composition, the desired degree of degradation, the concentration of enzyme components and / or the enzyme. Depends on the desired properties of the degraded vegetable composition. The length of time used in practicing the present invention can range from about 1 second to about 24 hours or more. By way of example, the length of time to break down a raw vegetable composition having a moisture content of less than about 30% by weight is about 1 second to about 2 hours, while softening the raw vegetable composition The length of time is also about 1 second to about 2 hours.

  Without wishing to be bound by theory, it is believed that the lipase degrades the outer waxy or lipid-containing layer of the raw vegetable composition in order to form a network of degraded sites. Preferred cellulases, hemicellulases and pectinases can then penetrate the network of degraded sites and initiate hydrolysis of carbohydrates containing the first outer layer target substrate. Since hydrolysis of carbohydrate-containing target substrates is also thought to form a network of degraded sites or holes, enzymes included as part of the aqueous enzyme composition can promote degradation, so that Efficient softening can occur.

  Thus, the aqueous enzyme composition can form holes through the waxy top layer, the first outer layer and / or the second inner layer of the vegetable composition, so that additives or enzyme absorption and target substrate Efficient hydrolysis is observed. The aqueous enzyme composition can also target a wide range of substrates within the raw vegetable composition. Thus, degradation of these substrates can occur and can assist in reducing cooking time of the raw vegetable composition degraded by the enzyme.

  Advantages of a raw vegetable composition degraded by enzymes include the formation of a softened raw vegetable composition or a reduction in the fiber component of the raw vegetable composition. For example, when practicing the present invention, the fibrous component of the raw vegetable composition is greater than about 0.5 wt%, preferably greater than about 1 wt%, based on the total weight of the original raw vegetable composition, Even more preferably, it may be reduced by more than about 5% by weight. Further, the raw vegetable composition enzymatically decomposed by conventional means is subjected to, for example, freezing, hydration, steaming, freeze-drying, canning, frying, boiling, drying, extruding, cooking, Processes by baking, roasting, pulverization, fermentation, enzyme treatment, sterilization, extraction, milling, puffing, steam pressure cooking, or any combination thereof can be performed by conventional processing. This is improved because the first outer layer of the raw vegetable composition that typically functions as an obstacle in between is broken down. For example, cooking time for raw vegetables (eg, cereals or beans) has been reduced by about 10% to about 75% when compared to untreated controls.

  Once sufficient degradation of the raw vegetable composition occurs to form an enzymatically degraded raw vegetable composition, the enzymatically degraded raw vegetable composition can be separated from the aqueous enzyme composition and further processed (e.g., It can be subjected to a hot water (branching) that completely inactivates the enzyme components remaining in the enzymatically decomposed raw vegetable composition. Alternatively, both raw enzyme-degraded vegetable composition and aqueous enzyme composition can be frozen, hydrated, steamed, lyophilized, canned, fried, boiled, dried, extruded, cooked, baked, roasted, The process of transferring to an apparatus that allows further processing steps by pulverization, fermentation, enzyme treatment, sterilization, extraction, milling, expansion treatment, steam pressure cooking or any combination thereof is also enzymatically degraded raw vegetable composition and aqueous It is effective to completely inactivate enzyme components remaining in the enzyme composition.

  The invention is described in detail by the following examples, which are intended to be illustrative only, as numerous modifications and variations within the scope of the invention will be apparent to those skilled in the art.

(Method for decomposing and / or softening raw vegetable composition)
A series of experiments were conducted to degrade and / or soften the raw vegetable composition. The step of softening the raw vegetable composition can be measured by observing a reduction in cooking time and / or processing time of the raw vegetable composition as compared to the raw vegetable composition that has not been subjected to enzymatic degradation.

  A certain amount of raw vegetable composition was contacted with an aqueous enzyme composition (see Table 1 below) containing a certain amount of water, vinegar, enzyme and surfactant. Viscozyme L120, available from Novozymes, Franklinton, North Carolina, was used as the carbohydrase. The concentration of Viscozyme L120 is about 1.2 g per milliliter. Thus, a teaspoon of Viscozyme L120 contains about 6 g of enzyme. Lipase “A” Amano 12 available from the Amano Company in Japan was used for these experiments. When implemented, the hot water treatment was performed at about 200 ° F. for about 5 minutes. Next, the hot water treated vegetables are either completed until (1) no starch portion (or uncooked portion) is found in the raw vegetable composition and / or (2) cooking The cooked vegetable composition was cooked until the fiber component was not completely detected.

  The control experiment did not contain any enzyme. Rather, the control experiments contained an amount of raw vegetables, vegetable glycerin (Whole Foods Market, Minneapolis, Minn.), Water and vinegar equal to (same as) used during the enzyme treatment experiment. The aqueous composition (water, vegetable glycerin, water and vinegar) was heated to an initial temperature range approximately the same as the temperature range used during the enzyme-treated experiment. The amount of aqueous composition absorbed by the raw vegetables was substantially the same as the amount of aqueous enzyme composition absorbed during the enzymatic treatment of the raw vegetables. However, the cooking time for the enzyme-treated vegetables was significantly shorter when compared to the controls that were not subjected to any enzyme treatment. Details of this experiment are shown in Table 1 below.

酵素的に分解したホワイトコーンの穀粒は、ホワイトポップコーンの穀粒であった。浸漬後、ポップコーンの穀粒を約２４５ｇの重量まで乾燥させた。乾燥後、ポップコーンの穀粒を、大さじ約１杯のバターを用いて破裂させた。約４分の１カップのポップコーンの穀粒は、約１．５クオートのポップコーンを生じた。

Enzymatically degraded white corn kernels were white popcorn kernels. After soaking, the popcorn kernels were dried to a weight of about 245 g. After drying, the popcorn kernels were ruptured with about 1 tablespoon of butter. About a quarter cup of popcorn kernel produced about 1.5 quarts of popcorn.

  Similarly, about 250 g of raw collard was sprayed with about 12-13 g of Viscozyme, 740 g of water and an aqueous enzyme composition containing enough vinegar to reach an initial pH of about 4.0. Further, the initial temperature of the aqueous enzyme composition was about 110 ° F. The raw collard was soaked for about 60 minutes and then cooked in the aqueous enzyme composition. The raw leaves were cooked in about 45 minutes compared to the two hours or more required to cook raw leaves that were not subjected to enzyme treatment. Subsequent experiments using the same amount of leaf, enzyme and vinegar conditions allowing soaking for about 15 minutes or about 30 minutes will also require more than 2 hours to cook raw leaves that have not been subjected to enzyme treatment. The cooking time was about 45 minutes.

(Method of processing raw vegetable composition enzymatically)
Typically, the aqueous enzyme composition comprising a first enzyme component and a second enzyme component is at normal atmospheric pressure and at a temperature that can range from about 40 ° F. to about 250 ° F. And preferably at a temperature that may range from about 40 ° F. to about 195 ° F. Further, the pH value ranges from about 2.0 to about 7.0.

  Alternatively, two or more separate aqueous enzyme compositions can be applied to the raw vegetable composition when practicing the present invention. For example, a first aqueous enzyme composition comprising cellulase and hemicellulase is applied at normal atmospheric pressure and normal atmospheric temperature to a raw vegetable composition having a moisture content of less than about 30% by weight. Thus, an enzyme-degraded raw vegetable composition can be formed. Next, a second aqueous enzyme composition comprising an enzyme component effective to degrade and / or hydrolyze a target substrate in either the first outer layer or the second inner layer is the enzyme described above. It can be applied to the vegetable composition decomposed in the above. The second aqueous enzyme composition can penetrate into the vegetable composition degraded by the enzyme. Thus, this second aqueous enzyme composition is capable of degrading and / or hydrolyzing the desired target substrate in the vegetable composition degraded with the enzymes described above.

  Due to the weakened first outer layer of the raw vegetable composition degraded by the enzyme, the second enzyme component or the second aqueous enzyme composition is contained in the raw vegetable composition degraded by the enzyme. It is thought that it will be possible to break into some anti-nutrient component and break down this anti-nutrient component. Furthermore, water contained as part of the aqueous enzyme composition can also enter through the degraded first outer layer to hydrolyze the raw vegetable composition degraded by the enzyme. . When water is absorbed by the raw vegetable composition decomposed with the enzyme, the water in the raw vegetable composition decomposed with the enzyme is the second enzyme component or the second aqueous enzyme. The composition may facilitate the degradation of the anti-nutritive components of the raw vegetable composition degraded with this enzyme.

  After being sufficiently enzymatically degraded by the second enzyme component or the second aqueous enzyme composition, a raw vegetable composition processed with the enzyme is formed. The raw vegetable composition processed with this enzyme can be further subjected to other processing steps. This other processing step is, for example, a blanking step, which inactivates any enzyme components remaining in the raw vegetable composition processed with the enzymes described above.

  Preferably, the enzyme contained as part of the first enzyme component includes the enzyme described above that is effective in degrading the first outer layer of the raw vegetable composition. The enzyme that can be included as part of the second enzyme component or the second aqueous enzyme composition is a carbohydrase, a protease, or any combination thereof. Any of the examples of carbohydrases suitable for use during application of the first enzyme component include any of the first enzyme component to degrade any anti-nutrient component of the raw vegetable composition according to the present invention. It can be used as part of a second enzyme component optionally combined.

  As used herein, the term “protease” means any enzyme capable of at least catalytically degrading a target substrate containing a protein. One particular form of protease that can be used as part of the second enzyme component according to the present invention is an endoprotease. As used herein, “endoprotease” means any enzyme capable of breaking internal peptide bonds in a target substrate having one or more peptide bonds. Another specific form of protease that can be used as part of the second enzyme component according to the present invention is "exoprotease". As used herein, “exoprotease” means any enzyme capable of cleaving a peptide bond located at a terminal portion of a target substrate having one or more peptide bonds. Any of the above endoproteases or exoproteases can be derived from a number of different sources (eg, fungal sources, plant sources, microbial sources, animal sources, or any combination of any of these). obtain.

  Non-exhaustive examples of endoproteases and exoproteases include Alcarase®, Neutrase®, Esperase®, Protamex, Novozyme (Novozym (R) FM, Flavorzyme (R), and Kojizyme (R) (all these enzymes are available from Novo Nordisk Biochem North America, Franklinton, North Carolina) ), As well as Enzeco® exoprotease (this is Enzyme Development) (Available from Corporation, New York, New York).

  Vegetable compositions processed with the above enzymes are also frozen, hydrated, steamed, lyophilized, canned, fried, boiled, dried, extruded, cooked, baked, roasted, finely processed after enzymatic degradation. It can be further processed by grinding, fermentation, enzyme treatment, sterilization, extraction, milling, expansion treatment, steam pressure cooking, or any combination thereof. These further processing steps are also generally effective in inactivating any enzyme components in vegetable compositions processed with the enzymes described above. The partial degradation of the anti-nutritive component in the first outer layer or the second inner layer of the vegetable composition also comprises an aqueous enzyme composition comprising a first enzyme component and a second enzyme component, or the above It can occur during the application of the second enzyme composition.

  As a first example, a first aqueous enzyme composition in which an enzyme-decomposed raw vegetable composition containing a fullness-inducing substrate located in an internal portion of the raw vegetable composition decomposes the raw vegetable composition according to the present invention Formed by applying an object. A second aqueous enzyme composition (eg, α-galactosidase, β-fructofuranosidase, β-galactosidase, invertase, or any other enzyme component that is capable of degrading any bulge-inducing substrate that causes bloating in humans) Any combination thereof) is applied to the enzyme-degraded raw vegetable composition either during or after the first aqueous enzyme composition is applied to the raw vegetable composition, The fullness-inducing substrate (eg, raffinose, verbose course, and stachyose) of the raw vegetable composition degraded by the enzyme is typically degraded.

  In general, the second aqueous enzyme composition has a sufficient amount of time (eg, about 1 minute to about 12 hours) for the second enzyme composition to degrade the bloating substrate. It is applied to the vegetable composition decomposed with the above enzyme. Preferably, the second aqueous enzyme composition remains in contact with the enzyme-degraded raw vegetable composition for about 5 minutes to about 120 minutes, so that when practicing the present invention In the raw vegetable composition decomposed with the above enzyme, more than about 5% by weight of the fullness-inducing substrate is decomposed.

  As a second example, a raw vegetable composition degraded with enzymes containing methylxanthine is formed according to the present invention. As used herein, the term “methylxanthine” is typically found in vegetable compositions (eg, tea, coffee, cola nuts, mate tea leaves, cacao beans, guarana, etc.) Refers to a group of compounds used as stimulants and diuretics. It is understood that “methylxanthine” includes substituted forms of methylxanthine (eg, caffeine). A raw vegetable composition wherein the second aqueous enzyme composition capable of degrading methylxanthine is degraded with the above enzyme during or after the first aqueous enzyme composition is applied to the raw vegetable composition When applied to, the degradation of methylxanthine in the raw vegetable composition degraded by the enzyme thereby causes the methylxanthine level in the raw vegetable composition degraded by the enzyme to decrease.

  Preferably, the second aqueous enzyme composition is for a time sufficient to degrade methylxanthine (eg, 1 minute to about 8 hours) relative to the raw vegetable composition degraded with the enzyme. Applied over. Even more preferably, the second enzyme composition capable of degrading methylxanthine is the raw vegetable composition decomposed with the enzyme and the raw vegetable composition when the present invention is carried out. Stay in contact for a time sufficient to degrade more than about 5% by weight of the methylxanthine. After enzymatic degradation, the raw vegetable composition processed with the above enzyme with reduced methylxanthine levels can be blanked to inactivate any remaining enzyme and / or powdered ( It can be further processed by pulverizing, grinding, milling, roasting, freezing, drying, lyophilization, or any combination thereof. Further processing later by powdering, mixing, grinding, paste formation, baking, freezing, drying, lyophilization, extraction, or any combination thereof may also inactivate the enzyme.

  Advantages of processing a vegetable composition comprising methylxanthine according to the present invention include the equipment for expensive solvent extraction traditionally required for caffeine removal from raw vegetable compositions (eg, coffee beans) And reducing the need for chemicals. Furthermore, this embodiment can improve the flavor of the coffee beans from which caffeine has been removed. This may increase the market share of caffeinated coffee bean manufacturers that sell coffee beans processed with the enzymes described above.

  As a third example, the bitterness characteristics characterizing undried unfermented cocoa beans can be reduced according to the present invention. The cocoa beans are, according to their color, fully fermented (ie predominantly brown) color; purple / brown; purple; ) And can be divided into four categories. Purple / brown cocoa beans include all beans that exhibit some blue, purple, or bluish purple color on the exposed surface, whether as a whole or as part of the cocoa beans. Purple cocoa beans include all cocoa beans that are completely blue, purple, or bluish-purple over the entire exposed surface.

  Enzyme-degraded undried unfermented cocoa beans are applied to an aqueous enzyme composition comprising cellulase, hemicellulase, and pectinase to produce undried cocoa beans, unfermented cocoa beans, or murine cocoa beans. After breaking down the first outer layer of beans, it is formed according to the present invention. As used herein, “green or unfermented cocoa beans” is sufficient to form an acceptable cocoa flavor during subsequent roasting. Includes cocoa beans that do not have the amount of amino acids and peptides. Further, the “green or unfermented cocoa beans” includes beans that have a moisture content of less than about 40% by weight and have not been subjected to a fermentation process. Non-exhaustive examples of undried, unfermented cocoa beans that can be used in accordance with the present invention include Theobroma sp. Beans (eg, Ghana cocoa beans), Amelonado sp. Beans derived from, beans derived from Criollo, beans derived from Forstero, or beans derived from Trinitario.

  A second aqueous enzyme composition comprising endoprotease, exoprotease, or any combination thereof is absorbed by undried cocoa beans, murine cocoa beans, or unfermented cocoa beans that have been degraded with the above enzymes If done, degradation of the protein in the undried unfermented cocoa beans degraded by the enzyme occurs. Preferably, said endoprotease, exoprotease, or any combination thereof comprises a protein comprising a hydrophobic amino acid and a hydrophobic peptide that typically contribute to the bitterness characteristics that characterize undried cocoa beans or unfermented cocoa beans. It is possible to disassemble. Even more preferably, the endoprotease, exoprotease, or any combination thereof is a bitterness feature in undried unfermented cocoa beans relative to undried or unfermented cocoa beans degraded by the enzyme. Is applied at the time, temperature, pH and moisture content of the undried unfermented cocoa beans degraded with the enzyme, sufficient to degrade

  Without wishing to be bound by theory, it is believed that cocoa beans degraded with the above enzymes contain sites where the endoprotease, exoprotease, or any combination thereof can be absorbed. In addition, the site in the undried, unfermented cocoa beans that have been degraded with the enzyme also ensures that the inherent microbial flora of the natural fermentation process is reduced to its undried, unsaturated site during the subsequent natural fermentation process. By enhancing the ability to colonize and degrade the fermented cocoa beans, natural fermentation of the undried unfermented cocoa beans can be facilitated.

  Advantages of processing undried unfermented cocoa beans according to the present invention include obtaining cocoa beans with less bitterness after the fermentation and roasting steps. Cocoa beans with less bitterness do not require any flavor changes required during the manufacture of cocoa-containing products.

In one example of practicing the method of reducing bloating-causing substrate in a raw vegetable composition, about 740 grams of water was added to about 7.5 grams of vinegar and brought to a temperature of about 150 ° F. About 2.5 ml of Viscozyme® L and 2.5 ml of Alpha-Gal ^™ 600L (supplied by Novo Nordisk Biochem North America Inc. of Franklinton, North Carolina) into this vinegar and water mixture. Upon addition, an aqueous enzyme composition having an initial pH of about 5.0 was formed. About 250 g of raw collard leaf was added to the aqueous enzyme composition and soaked for about 30 minutes. The raw collard leaves were then cooked in this soaking water at about 200 ° F. for about 30 minutes. After cooking, these collard leaves were drained and evaluated after consumption of about 100 g of collard, even after 4 hours from the point of consumption of collard leaves. Only a slight fullness, if any, was experienced.

In another example of carrying out the method of reducing bloating-causing sugar in a raw vegetable composition, about 740 g of water is added to about 7.5 g of vinegar and a temperature of about 119 ° F. to about 123 ° F. I made it. About 2.5 ml of Viscozyme® L and 1.25 ml of Alpha-Gal ^™ 600L (supplied by Novo Nordisk Biochem North America Inc. of Franklinton, North Carolina) to this vinegar and water mixture. Upon addition, an aqueous enzyme composition having an initial pH of about 5.0 was formed. About 250 g of raw US white kidney beans was added to the aqueous enzyme composition and soaked for about 60 minutes. These white kidney beans were then blanched at about 200 ° F. for about 5 minutes to inactivate the enzyme. These American white kidney beans produced no observable bloating after consumption by humans.

(Method of modifying the vegetable composition)
As described, the enzymatically degraded raw vegetable composition of the present invention can absorb additives to form a modified vegetable composition. The method of modifying vegetable compositions according to the present invention is a significant improvement in the field of vegetable processing. Typically, a vegetable composition is mechanically modified (eg, by peeling, grinding, flouring), after which additives are included, followed by subsequent processing by conventional means. . In practicing the present invention, further steps of mechanical modification can be eliminated, along with any associated safety and health risks, using equipment involved in the mechanical modification of vegetables. Furthermore, the present invention achieves in situ modification of the raw vegetable composition.

  As an example of this embodiment for modifying a raw vegetable composition, about 740 g of water was added to about 7.5 ml of vinegar and brought to a temperature of about 119 ° F. to about 123 ° F. About 2.5 ml of Viscozyme® L (supplied by Novo Nordisk Biochem North America Inc., Franklinton, North Carolina) is added to the vinegar and water mixture and an initial pH of about 4.8 is added. An aqueous enzyme composition was formed. About 250 g of raw kidney beans was added to the aqueous enzyme composition and soaked for about 60 minutes. The change in pH (indicating vinegar absorption) is provided in Table 3 below:

（結論）
上記開示および実施形態を考慮すると、本発明に従って生野菜組成物を加工することは、野菜加工の分野におけるかなりの改善であると考えられる。野菜組成物の第一の外側層（これは、代表的に、加工を妨害する）を減少させることによって、野菜製品に関連する複雑さおよび費用を減少させる、効果的なプロセスの開発は、増強された加工特徴を有する野菜製品を生じる。さらに、生野菜組成物を加工および改変するインサイチュでの方法の開発は、食品製造業者が、消費者に対して広範な種々の栄養特徴を与える野菜製品を製造する能力を、大いに増強させる。

(Conclusion)
In view of the above disclosure and embodiments, processing a raw vegetable composition according to the present invention is considered to be a significant improvement in the field of vegetable processing. Development of an effective process that reduces the complexity and cost associated with vegetable products by reducing the first outer layer of the vegetable composition, which typically interferes with processing, is enhanced Result in a vegetable product with the processed characteristics. Furthermore, the development of in situ methods for processing and modifying raw vegetable compositions greatly enhances the ability of food manufacturers to produce vegetable products that offer a wide variety of nutritional characteristics to consumers.

  Although the present invention has been described with reference to preferred embodiments, workers skilled in the art will recognize that changes may be made in form and detail without departing from the spirit and scope of the invention.

Claims (1)

Invention described in the specification.