JP3126324B2 - Extraction and culture method of papain enzyme - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for extracting and culturing papain enzymes contained in papaya nuts or sap of papaya stems, leaves and stems.

[0002]

2. Description of the Related Art Conventionally, papain enzymes have been used to damage immature fruits and the like, collect milky white juice from the fruits and dry them naturally to form powder.
This powder also has a proteolytic function and the like, and activation of the papain enzyme is observed. However, when water is added to make drinking water or the like, the activation is lost as the number of days elapses, so that the utilization area has been extremely limited. In general, oral administration has been described as having no effect due to the property of "flowing" with water (Yoshinori Hamai, "Ask the crisis at the table", Kinyosha et al.). This conventional method is inefficient because the amount of powder to be collected is limited, for example, it is not possible to use ripe fruits or the like as a raw material.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to extract and culture a papain enzyme which maintains its activation for a long time and does not lose its effect even when administered orally.

[0004]

In order to achieve the above object, the method of the present invention uses papaya nuts or sap of stems, leaves and stems of papaya as a raw material, and converts the raw material into a fluid state by required means. Add saccharides to the mixture, stir, and store it at room temperature for a certain period of time.If it separates into a solid substance and a liquid substance and the solid substance is liberated at the top, take more air into this and stir and store it for a certain period of time. And a method for extracting and cultivating a papain enzyme which collects a solid substance released at the top.

The papain enzyme has the property of being soluble in water but not in alcohol. Addition of saccharides to the fluid raw material results in the production of alcohol. However, even if the amount of sugar is less than 2 with respect to the raw material 10 by weight, alcohol can be produced and extracted and cultured. However, about 3 is the mildest generation, and when it is about 10 to 10, the reaction is abrupt and attention must be paid to storage and the like.

[0006] Since alcohol has a function of inhibiting enzyme activation, it can be inferred that the activation of the papain enzyme automatically stops when the chemical reaction stops, and that the enzyme goes into hibernation. In this reaction, air is required for the chemical reaction, and the frequency of stopping the chemical reaction can be adjusted by adjusting the amount of air in a completely closed container.

[0007]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Embodiments of the present invention will be described based on examples. The papaya berries are washed with water to remove impurities, cut off wounds and indestructible parts, split the berries, remove seeds, and make juice with a crusher or mixer. The fruit juice is sweetened at a weight ratio of 2.5 to 10 fruit juice.

[0008] The sweetened juice is put in a container, sealed, and fermented and decomposed. The date required for fermentation / decomposition varies depending on room temperature and the like, but is about 5 to 10 days. The temperature is between -25 and
Can be up to 75 ° C, 15 to 45 ° C is good and 35 ° C is optimal
Before and after. When the fermentation / decomposition is completed, it is decomposed into a solid substance and a liquid substance, and the solid substance is released to the upper part.

[0009] The substance formed up to the above steps is screened and stirred. Then put in a simple airtight container and stir lightly to seal. Then, stir every 6 to 10 hours.
Repeat for ~ 5 days. Then, the solid substance is released again on the liquid substance. This solid substance is the activated papain enzyme.

The papain enzyme is collected, the papaya fruit juice is again added to the remaining liquid substance, and the same operation as before is repeated.

[0011]

As described above, according to the present invention, a large amount of papain enzyme is obtained at a time, and the activation of the papain enzyme is remarkably enhanced. It has the feature of entering a stop state. Therefore, when another substance is added, a new chemical reaction occurs immediately and the chemical reaction is automatically stopped again. Because of its nature,
It is also effective by oral administration, and it is possible to develop drinking water as active yeast.

Since papain, which has been known to be effective for myocardial infarction, arteriosclerosis, asthma, and immune diseases, can be stored for a long period of time while maintaining its activity ability, capsules with the papain enzyme activated can be used. Can be immediately converted into a pharmaceutical product.

Because of its ability to produce alcohol and stabilize the decomposition of other substances, it can be used as an inexpensive and newly brewed yeast.

The papain enzyme having the above-mentioned characteristics can be used for the production of fermented foods in general, and has an effect that the possibility of producing foods is infinite.

Claims (1)

(57) [Claims] 1. papaya fruit or papaya stem;
Leaf and stem sap is used as a raw material, the raw material is made into a fluid state by required means, saccharide is added thereto, and the mixture is stirred and stored at room temperature for a certain period of time. A method for extracting and cultivating a papain enzyme, characterized in that a large amount of air is further introduced into the upper part, and the mixture is stirred and stored for a certain period of time.