JP2739704B2 - Liquid papain composition for adding food and drink - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a liquid papain which is easy to handle in a liquid form and has a very high enzyme titer stability, and a method for producing the same.

[0002]

2. Description of the Related Art Papain obtained by refining plant papaya is used in the fields of the food industry, such as the prevention of cold turbidity of beer, softening and extraction of meat, and use in confectionery and bread making, as well as the leather industry, textile industry, It is widely used in the pharmaceutical industry. Conventionally, papain is made from dried papaya milk,
It is obtained by removing contaminant components and various impurities that are insoluble in water by extraction and purification means, and after drying and pulverizing, adjusting with dextrin. However, papain obtained by this method has a strong irritating odor called enzyme odor, and is unsuitable for food applications that emphasize flavor.
In addition, most papains currently in widespread use in the Japanese market are in the form of powder.It is known that the powder flutters when dissolved in water and adheres to the mouth, nose, throat, and skin, causing slight inflammation. Thus, the solubility in water is not bad, but there is a problem that it takes a long working time. Furthermore, when it is made into a liquid state, it has a serious problem that the potency itself drops to about 40% after chilled storage for 3 months. In the invention of JP-A-5-25491, when the enzyme papain blended in a detergent is used in combination with a special detergent selected, that is, a linear polyoxyalkyl ether, the enzyme is stored at 40 ° C. for 1 hour. It is disclosed that the enzyme titer is not impaired even after months. However, the present invention is in a solid state relating to a combination of papain and a specific detergent, and is not a technical idea related to a titer stabilizer that achieves an object by adding a small amount of papain, and even less a technical idea related to liquid papain. . Also, US Pat. No. 4,118,515 discloses that as a stabilizer for papain used for preventing beer suspension, sorbitol,
Among propylene glycol, glycerol, corn syrup, gum arabic, and sucrose, based on the fact that only sorbitol is effective, sucrose 20 to 60 wt%, sodium pyrosulfite 1.5 to 3 wt%, commercially available (No. 1 column, 56 lines) Papain 1
It has been proposed to use a papain solution consisting of ~ 35 wt% as a suspending agent for beer. Therefore, even with this prior art, the use of sucrose as an additive is indispensable for effectively inducing the suspension of beer. Further, it is assumed that commercially available papain is used as papain.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to provide a liquid papain composition for adding foods and drinks which is easy to handle in a liquid form, has a very high enzyme titer stability, and has a low odor.

[0004]

SUMMARY OF THE INVENTION The present invention relates to a liquid papain composition for adding food and drink, which is characterized in that papain is subjected to a deodorizing treatment and then a potency stabilizer is added. Conventionally,
Commercial papain used to prevent beer suspension is
Although it has a strong pungent odor, it is still used as it is because it is an extremely excellent suspending agent for beer.Papain with such a pungent odor is commercially available without deodorizing treatment. Was that
It is common sense that a deodorized papain solution cannot be expected to have the same effect of preventing suspension of beer as a papain solution without a deodorization treatment. However, the inventor of the present invention has found that when using a papain solution deodorized against this common sense, the effect of the papain solution surprisingly does not change at all. Moreover, surprisingly, various potency stabilizers other than sorbitol effectively function in the deodorized papain solution.

[0005] As the potency stabilizer, at least one compound selected from the group consisting of saccharides, polyhydric alcohols, inorganic salts and SH-containing organic compounds can be used. As a food compound, the obtained liquid papain is preferable because it can be used as an additive for foods and drinks, pharmaceuticals, seasonings, and the like. Such potency stabilizers include sucrose,
Glucose, glycerin, polypropylene glycol,
Sorbitol, sodium chloride, potassium chloride, cysteine, glutathione and the like can be mentioned.

In the case of adding a potency stabilizer, papain is adjusted with water so as to have a concentration of, for example, 5 to 45% by weight. In the case of saccharides: 10% by weight to a saturated concentration, preferably 30 to 40% by weight.
60% by weight Polyhydric alcohol: 10% by weight to saturation concentration, preferably 30 to 60% by weight Salts: 0.1% by weight to saturation concentration SH-containing compound: 0.01 to 1 molar solution, Preferably, it can be used as a 0.05 to 0.2 molar solution.

When the papain is dissolved in water, the concentration of the papain is usually 5 to 45% by weight, preferably 20 to 3% by weight.
5% by weight. For the deodorizing treatment, any method such as activated carbon adsorption, organic solvent extraction, membrane separation, resin adsorption, column fractionation, liquefied carbon dioxide gas extraction, and supercritical fluid extraction can be used. In the case of liquefied carbon dioxide extraction or supercritical fluid extraction, papain can be deodorized in a solid state without dissolving it in water.

When activated carbon is used, both powdered and granular carbon can be used. When processing with powdered charcoal, the processing conditions are:
Treatment temperature: 0 to 60 ° C, preferably 5 to 30 ° C, Reaction time: 0.1 to 72 hours, preferably 0.5 to 3 hours, Activated carbon addition: 0.1 to 70% (based on papain solids) , Preferably 20 to 50%, treatment pH: pH 3 to 10, preferably pH 5 to 7. When treating with granular charcoal, there are a case where the treatment is carried out as it is under the same conditions as the powdered charcoal, and a case where the material is suspended in water and packed into a column, and a raw material papain solution is passed through the column. In the processing by passing through the column, the processing conditions are S.P. V. : 0.1 to 10, preferably S.P.
V. = 3 to 6, processing temperature: 0 to 60 ° C, preferably 5 to
30 ° C., treatment pH: 3 to 10, preferably pH 5 to 7. Organic solvents that can be used in organic solvent extraction include ethanol, iso-propanol, acetone, normal-propanol, normal-butanol and the like. Regarding the concentration of the organic solvent, the higher the organic solvent concentration, the better the yield, and the lower the odor, the less the organic solvent concentration is likely to remain. In the case of ethanol, a concentration of 60 to 80% by volume is suitable as a result of studies from both the yield and the odor.
RO membranes (REVERS) can be used for membrane separation.
E OSMOSIS), UF film (ULTARAFILTRATION), MF film (MICR
OFILTRATION). In liquefied carbon dioxide gas extraction and supercritical fluid extraction, the processing pressure is 50 to 200 k
g / cm ² , the processing temperature is 20 to 60 ° C., and the processing time is 30
Minutes to 5 hours are preferred.

[0009]

Embodiments of the present invention will be described below. However,
The following examples illustrate a manufacturing method for embodying the technical idea of the present invention, and the manufacturing method of the present invention does not limit the conditions of the manufacturing process to the following.

Example 1 and Comparative Example 1 First, water was added to papain latex or powdered papain as a raw material and dissolved by stirring. This solution is filtered through diatomaceous earth,
The obtained clear solution was dissolved in water so as to have a concentration of 80% by weight. At this time, a raw material papain having a solid content recovery rate of 60 to 80% was obtained. Activated carbon powder (trade name:
Shirasagi P) was added to a concentration of 40% by weight (based on papain solid content), and the mixture was deodorized at room temperature for 2 hours. This papain suspension was subjected to diatomaceous earth filtration after centrifugation (3000 g) to remove activated carbon. Further, water was added to recover papain solids. The solids recovery rate after the activated carbon treatment is about 95%. The obtained clarified solution was adjusted to a concentration of 18% by weight, and glycerol (glycerin) was added thereto to a final concentration of 50% by weight to obtain a liquid papain of the present invention. This liquid papain has a papain concentration of 9% by weight and a glycerol concentration of 50% by weight. The quality of this solution was evaluated based on the items shown in Table 1, and a comparison was made between the conventional product and the invention product. Evaluation items were odor intensity and potency stability. The odor intensity was evaluated by sensory evaluation.

As an evaluation method, 1% by weight, 0.1% by weight, 0.04% by weight, 0.1% by weight of a conventional papain powder were used.
These were diluted to 02% by weight and used as standards. Using these samples as controls, sensory evaluation was performed to determine which concentration of the 1% by weight solution of the product of the present invention was equal to or in which range the sample had an odor intensity. As a result, the product of the present invention had a lower odor than the 0.1% by weight solution of the standard, and was stronger than the 0.04% by weight solution of the standard. That is, the odor intensity of Example 1 of the present invention was 1/10 or less of the standard product. In this sensory evaluation, a specialized panelist evaluated.

Regarding the titer stability, papain concentration of 10
When the weight% solution was stored in a chilled state for 3 months, it was evaluated what percentage of the titer at the start of storage was maintained. Conventional product 10
When the weight% aqueous solution was chilled and stored, the residual potency dropped to 40% in the third month. On the other hand, the 10% by weight aqueous solution of Example 1 of the present invention maintained a residual potency of 85% or more even after chilled storage for 3 months. The relevant data is shown in Table 1.

[0013]

[Table 1] * ¹ : Shape; powder * ² : Shape; liquid * ³ : 1% of conventional papain solution and 0.1 of each treated product
% Solutions have the same odor intensity. * ⁴ : Conventional papain having a titer of 112 U / g was subjected to each treatment. The titer after each treatment is shown. * ⁵ : Residual potency when a 10% solution of papain solid content is stored in chilled for 3 months. * ⁶ : Indicates the solid content yield after each treatment of the conventional product.

Example 2 Papain latex or powdered papain as a raw material was
A liquefied carbon dioxide gas extraction treatment was performed on the powder, granules or tablets as they were. Water was added as an entrainer to increase the polarity of liquefied carbon dioxide. The concentration is 5
% By weight. This time, the treatment was performed at a treatment pressure of 50 kg / cm ² , a temperature of 40 ° C., and a time of 3 hours. The deodorized papain treated under such conditions was in a moisture-absorbed state, and was dissolved in water and adjusted to a papain concentration of 18% by weight. At this time, the yield was 90%. Sucrose was added to this solution to a final concentration of 50% by weight to obtain the liquid papain of the present invention. This liquid papain has a papain concentration of 9% by weight and a sucrose concentration of 50% by weight. The quality of this solution was evaluated in the same manner as in Example 1, and a comparison was made between the conventional product and the invention product. The quality items were odor intensity and potency stability. The odor intensity was evaluated by sensory evaluation. The titer was measured by a gelatin liquefaction method. Table 2 shows the results. As described above, the same deodorizing effect as that of the activated carbon-treated product was observed for deodorization, and the titer stability was also about the same as that of the activated carbon-treated product.

Example 3 Papain latex or powdered papain was treated with ethanol as it was. The ethanol concentration is 60
% (V / v) at room temperature for 1 hour
Liquid extraction was performed at 0 minutes. At this time, the mixture was stirred or shaken so that ethanol and papain were in good contact. The resulting suspension was subjected to solid-liquid separation by centrifugation, and only the supernatant was removed. The precipitate was recovered after dissolving in water. This solution was concentrated under reduced pressure to evaporate ethanol. The yield was 85%. The solid content of this solution was measured and the solid content was 20% by weight.
It adjusted with water so that it might become. Further, glycerol was added to this solution so as to be 60% by weight. This liquid papain has a papain concentration of 8% by weight and a glycerol concentration of 60% by weight. The quality of this solution was evaluated according to the contents of Example 1,
A comparison was made between the conventional product and the invention product. The results are shown in Table 2. The quality items were odor intensity and potency stability. The odor intensity was measured by sensory evaluation, and the titer was measured by a gelatin liquefaction method. As for deodorization, the same deodorizing effect as that of the activated carbon-treated product was observed, and the titer stability was also about the same as that of the activated carbon-treated product.

Example 4 Water is added to papain latex or powdered papain as a raw material, and the mixture is stirred and dissolved. This solution is filtered through diatomaceous earth, and the obtained clear solution is dissolved in water to a concentration of 15% (W / W). At this time, a raw material papain having a solid content recovery rate of 60 to 80% is obtained. 400 ml of this solution was treated with an ultrafiltration membrane (UF membrane) having an average molecular weight cutoff of 6000. As a membrane processing apparatus, a membrane master RUM-2 manufactured by Nitto Denko Corporation was used. The conditions were a flow rate of 1 liter / minute and a pressure of 2 kg / cm ² . Membrane treatment product 200
200 ml of water was added to the mixture, and the mixture was subjected to membrane treatment again. This operation was repeated 5 times. Finally, a papain solution having a solid content of about 32% by weight and a volume of about 120 ml was obtained. To increase the yield, water was added at a solid content of 20% by weight and a capacity of about 200 m.
1 papain solution was obtained. Final yield was 80%. Powder sucrose was added to this solution to a final concentration of 60% by weight and completely dissolved. This liquid papain has a papain concentration of 8% by weight and a sucrose concentration of 60% by weight. The quality of this solution was evaluated in the same manner as in Example 1. Table 2 shows the results. The quality items were odor intensity and potency stability. The odor intensity was measured by sensory evaluation, and the titer was measured by a gelatin liquefaction method. As for deodorization, the same degree of deodorization effect as activated carbon treated products was recognized,
The titer stability was almost the same as that of the activated carbon-treated product.

[Table 2]

[0017]

Since the liquid papain composition of the present invention is liquid, it does not require time and effort for dissolving, shortening the working time and improving the operability, and since it is not handled in powder form, Labor-related illnesses such as sensoku and dermatitis caused by inhalation of papain are also improved. In addition, the addition of a titer stabilizes the enzyme titer up to storage at −30 to 10 ° C. dramatically. Therefore, unlike the conventional method, it is not necessary to start from the operation of dissolving the papain powder, and since the titer stability of the papain composition is high, there is no waste such as discarding the over-produced papain composition. In addition, since this liquid papain composition has been deodorized, it has very little odor, and can be used at a papain concentration desired by the user without concern for odors in foods and drinks that emphasize flavor.

Claims (4)

(57) [Claims] 1. A liquid papain composition for adding food and drink, wherein papain is subjected to a deodorizing treatment and then a potency stabilizer is added. 2. The method according to claim 1, wherein the potency stabilizer is a saccharide, a polyhydric alcohol,
The liquid papain composition for food or beverage addition according to claim 1, which is at least one compound selected from the group consisting of inorganic salts and SH group-containing organic compounds. 3. The liquid papain composition according to claim 1, wherein the potency stabilizer is an edible compound. 4. The method according to claim 1, wherein the potency stabilizer is at least one compound selected from the group consisting of sucrose, glucose, glycerin, polypropylene glycol, sorbitol, sodium chloride, potassium chloride, cysteine and glutathione. Liquid papain composition for adding food and drink.