JP6631892B1 - Method for producing protein concentrate synthetic pastes - Google Patents

Abstract

Kind Code: A1 The present invention is a paste prepared by mixing a protein concentrate with a solution mainly composed of green papaya juice, an aqueous alcohol solution, and a coenzyme. It is an object of the present invention to provide a method for processing an additive-free protein concentrate synthetic paste having a cold resistance effective for the activity of a protease enzyme. SOLUTION: After washing green papaya, scabs are removed, and pulverized and squeezed green papaya juice is mixed with a green papaya juice: alcohol aqueous solution in a ratio of 1: 2 to 1: 4 to obtain a protein. A co-enzyme is added to assist in the function of an enzyme that metabolizes to prepare a mixture, and the mixture is subjected to constant temperature control at 25 ° C. to 28 ° C. for 24 hours to 40 hours to form a solution, By preparing a powdery protein concentrate in the solution, protein concentrates capable of suppressing coagulation reaction due to heating are synthesized.

Description

The present invention relates to a method for producing protein concentrate synthetic pastes prepared by mixing a powdery protein concentrate with a solution that suppresses thermal denaturation of protein using green papaya fruit, seeds, an aqueous alcohol solution, and a coenzyme as raw materials. is there.

When intentionally supplementing processed foods with proteins, peptided protein is used to suppress coagulation reaction due to heating and ph, but processing is difficult due to taste, denaturation, and use of additives The utilization area was limited.

In the function of decomposing proteins, the activity of enzymes is reduced by combining proteins and water and performing freezing. With existing papaya sake, aged papaya is immersed in white liquor with an alcohol concentration of about 35 degrees. Aged papaya has low protease and low protein degradation function, making it unsuitable for producing protein concentrate synthetic pastes.The alcohol content of white liquor has a high alcohol residual ratio when used for food processing, and it is unsuitable. It seems that it does not contain coenzymes to activate the enzyme from frozen, aging of the enzyme over time, and the dormant state of the enzyme. Therefore, it is necessary to produce protein concentrate synthetic pastes as a raw material for papaya sake (fruit wine). It is presumed to be inappropriate.

The activity of the papain enzyme contained in blue papaya decreases when the protein and water are combined and frozen. The presumed cause is the time-dependent inactivation of the papain enzyme by temperature and ph, and denaturation by the addition of a solute to the protein.
Denaturation by adding solutes to proteins uses alcohol as a solution. Alcohol also has a function of denaturing proteins, but alcohols having a low dielectric constant bring about stable denaturation of proteins in solution. The inactivation of the papain enzyme over time works by inhibiting the activation of the enzyme by adding alcohol.When the chemical reaction stops, the activation of the papain enzyme automatically stops, and it can be inferred that the enzyme goes into hibernation. .

The present invention is a method for producing a protein concentrate synthetic paste having improved taste, suppression of a coagulation reaction due to heating, suppression of heat denaturation which can be easily processed without using additives, and cold resistance.
Uses an additive-free solution that can be stored frozen and is easy to process, without impairing the activity effect of proteolytic enzymes that occur when combining protein and water in the activity of papain enzyme, and suppresses the coagulation reaction of proteins due to heating, Synthetic pastes of cold-resistant protein concentrates that add a coenzyme of vitamin B5 and vitamin B6 that helps the enzyme to decline in enzyme activity at low temperatures and to function as an enzyme that metabolizes proteins, and that the enzyme remains active even after thawing. The purpose is to create a manufacturing method.

The method for producing a protein concentrate synthetic paste that solves the above problems has the following features.
That is, the method for producing a protein-concentrated synthetic paste is that, after washing green papaya, removing scabs, pulverizing and squeezing green papaya juice, a ratio of green papaya juice: alcohol aqueous solution of 1: 2 to 1: 4. An aqueous alcohol solution is mixed so as to obtain a mixed solution by adding a coenzyme that assists the function of an enzyme that metabolizes proteins, and the mixed solution is kept at 25 ° C. to 28 ° C. for 24 hours to 40 hours at constant temperature. A solution is generated by performing management, and a protein concentrate that can suppress a coagulation reaction due to heating is synthesized by preparing a powdery protein concentrate in the solution.

The alcohol aqueous solution has an alcohol content of 10 to 13 degrees.

The protein concentrate is a powdered whey protein concentrate or a powdered soy protein concentrate.

The coenzyme contains 0.7-1% by weight of vitamin B5 and 0.2-0.5% by weight of vitamin B6.

According to the method for producing a cold-resistant protein concentrate synthetic paste of the present invention, it is possible to produce a protein-concentrate synthetic paste having a cold-resistance and a solidification reaction that can be easily supplemented without addition and without addition. The food processing can be performed without major changes to the food processing process, which contributes to the prevention of malnutrition in the elderly and the promotion of health by using functional foods.

Using a green papaya pulp seed, an aqueous alcohol solution, and a coenzyme, a constant temperature control at a constant temperature for a fixed time is performed to process a solution having a protein resistance to cold resistance, and a powdery protein concentrate is prepared in the solution.
Specifically, after washing the green papaya, the fly was removed, and the pulverized and crushed juice was mixed with an aqueous alcohol solution such that the green papaya juice: alcohol aqueous solution was in a ratio range of about 1: 2 to 1: 4. And a co-enzyme that helps the function of an enzyme that metabolizes proteins is added to form a mixture, and the mixture is subjected to a constant temperature control at 25 ° C. to 28 ° C. for 24 hours to 40 hours. Generate
In this case, a coenzyme such as vitamin B5, vitamin B6, or the like, which suppresses the enzyme activity at a low temperature and assists the function of an enzyme that metabolizes proteins, is added to the mixture to have a cold-resistant proteolytic function. Preferably, it is a solution. By mixing a powdery protein concentrate with the solution, protein concentrates capable of suppressing coagulation reaction due to heating are mixed.
As the alcohol aqueous solution, it is preferable to use an alcohol aqueous solution having an alcohol content of 10% to 13%. As the protein concentrate, for example, a powdery whey protein concentrate or a powdery soy protein concentrate can be used.

After washing the green papaya, the fly is removed, and the green papaya containing the pulp and seeds is crushed and crushed, and an aqueous alcohol solution and a coenzyme are mixed with the juice to prepare a mixture.
The mixture was prepared by mixing green papaya juice and an aqueous alcohol solution in a ratio of about 1: 2 to 1: 4, and 0.7% by weight of vitamin B5 serving as a coenzyme and 0.2% by weight of vitamin B6. The mixture is prepared at 25 ° C. to 28 ° C. for 24 hours to 40 hours at a constant temperature.

Blue papaya pulp Coagulation by heating protein into a solution (hereinafter, referred to as a solution) prepared by using seeds, an aqueous alcohol solution, and vitamin B5 and vitamin B6 as coenzymes and performing constant temperature control at a constant temperature for a fixed time. A powdery protein concentrate is prepared for the purpose of inhibiting the reaction, but the solubility of the powdery whey protein concentrate and the powdery soy protein concentrate, the protein content (protein content is 85% whey protein WPI production method, soy protein (Containing 50%), the mixing ratio with the solution is different due to the different contents.
For powdered soy protein concentrate, mix solution: powdered soy protein at an approximate 1: 2 ratio.
In the case of powdered whey protein concentrate, mix the solution: powdered whey protein with an approximate value of 1: 3.

As a verification experiment of the present invention, jelly processing using agar as a coagulant is performed. The agar requires a processing method of heating at 90 ° C. or more to solidify.

Distilled water: 70 g, syrup 8 g, sweetener: 5 g, defoamer: 5%, agar-based coagulant: 1 g are mixed and heated until reaching 90 ° C.
The paste produced by the method for producing a protein concentrate synthetic paste having cold resistance of the present invention is added to the above heated mixture, and the mixture is heated with stirring at 80 ° C. or more for 1 minute or more for sterilization.
Immediately after filling the container, it is cooled to 20 ° C. or lower (optimal temperature range for growth of pathogenic bacteria: about 20 ° C. to 50 ° C.).
In this verification experiment, the protein concentrate synthetic paste was manufactured using the solutions A to G as shown in Table 1.
The solution B and the solution D are aimed at verifying the affinity and effect of the non-heating synthesis and the heating synthesis.

In the production of the protein concentrate synthetic paste using the solution A, 10 g of green papaya juice and 30 g of ph 6.7 water were mixed to prepare a mixed solution.
Since the coagulation reaction depending on the pH of the protein is biased toward acidity or alkalinity, the coagulation reaction occurs, so that ph6.7 of water is used between ph4 and ph4 which maintain the natural state.
A protein concentrate synthetic paste was synthesized by preparing 12 g of whey protein concentrate having a protein content of 85% in solution A.

In the production of the protein concentrate synthetic paste using the solution B, 10 g of green papaya juice and 30 g of ph 6.7 water were mixed to prepare a mixed solution.
Solution B is subjected to a heat treatment of heating to 50 ° C. and then cooling to 20 ° C. or less, and 12 g of whey protein concentrate having a protein content of 85% is mixed with the heat-treated solution B to obtain a protein concentrate. A synthetic paste was synthesized.

In the protein concentrate synthetic paste using solution C, 10 g of green papaya juice, 40 g of an aqueous alcohol solution having an alcohol concentration of 11.5%, 0.7 wt% of vitamin B5 and 0.2 wt% of vitamin B6 were added. The mixture was mixed to prepare a mixture, and the prepared mixture was controlled at a constant temperature of 25 ° C. to 28 ° C. for 24 hours to 40 hours to produce a solution C.
A protein concentrate synthetic paste was synthesized by preparing 12 g of whey protein concentrate having a protein content of 85% in solution C.

In the production of a protein concentrate synthetic paste using the solution D, 10 g of green papaya juice, 40 g of an aqueous alcohol solution having an alcohol concentration of 11.5%, 0.7 wt% of vitamin B5 and 0.2 wt of vitamin B6 were used. % Was mixed to prepare a mixed solution, and the prepared mixed solution was controlled at a constant temperature of 25 ° C. to 28 ° C. for 24 hours to 40 hours to produce a solution B.
The solution D is heated to 50 ° C. and then cooled to 20 ° C. or less, and the heat-treated solution D is mixed with 12 g of a whey protein concentrate having a protein content of 85% to prepare a protein concentrate. A synthetic paste was synthesized.

In the protein concentrate synthetic paste using the solution E, 10 g of green papaya juice, 40 g of an aqueous alcohol solution having an alcohol concentration of 11.5%, 0.7 wt% of vitamin B5 and 0.2 wt% of vitamin B6 were added. The mixture was mixed to prepare a mixture, and the prepared mixture was controlled at a constant temperature of 25 ° C. to 28 ° C. for 24 hours to 40 hours to produce a solution E.
A protein concentrate synthetic paste was synthesized by preparing 12 g of whey protein concentrate having 85% protein content in solution E.

In the protein concentrate synthetic paste using the solution F, 10 g of green papaya juice, 40 g of an aqueous alcohol solution having an alcohol concentration of 11.5%, 0.7% by weight of vitamin B5 and 0.2% by weight of vitamin B6 were added. A mixed solution was prepared by mixing, and the prepared mixed solution was controlled at a constant temperature of 25 ° C. to 28 ° C. for 24 hours to 40 hours to produce a solution F.
A protein concentrate synthetic paste was synthesized by preparing 12 g of whey protein concentrate having a protein content of 85% in solution F.

In the protein concentrate synthetic paste using the solution G, 10 g of green papaya juice, 40 g of an aqueous alcohol solution having an alcohol concentration of 11.5%, 0.7 wt% of vitamin B5 and 0.2 wt% of vitamin B6 were added. The mixture was mixed to prepare a mixture, and the prepared mixture was controlled at a constant temperature of 25 ° C. to 28 ° C. for 24 hours to 40 hours to produce a solution G.
21 g of a soy protein concentrate having a protein content of 50% was prepared in solution G to synthesize a protein concentrate synthetic paste.

As a result of the verification experiment, the solution A was in a highly viscous state in a hydrolyzed state, and it was presumed that ph coagulation occurred due to the hydrolyzation. Coagulation reaction occurs at ℃.
In the solution B, a coagulation reaction was caused by heating, and at the time of processing, a coagulation reaction was generated at 50 ° C. depending on a deactivated state of the protease enzyme. In the solution C, the solvent is changed to an aqueous alcohol solution and a mixed solution of vitamin B5 and vitamin B6 for the purpose of solving the problem of suppressing ph denaturation.
A verification experiment was performed by non-heating (solution C) and heating (solution D) using a mixed solution of an alcohol aqueous solution and vitamin B5 and vitamin B6 as a solvent. Solution C was able to suppress ph coagulation and became weakly viscous. The solution D had a high viscosity due to heating before the processing step as in the solution B, but a solidification reaction occurred at 80 ° C. as in the case of the solution B.
It was found that the effect of suppressing the coagulation reaction due to the heating was reduced by heating the solutions B and D.
In solution C, the discoloration phenomenon of the syrup pigment occurred after 72 hours of storage at 30 ° C., and the amount of alcohol aqueous solution was reduced. Solution E was verified. Solution E showed no change in fading after 72 hours, but was processed. In consideration of the residual alcohol in the post-food, a verification experiment of the solution F is performed with the task of reducing the content of the alcohol aqueous solution.
In the solution F, the same result as the solution E was obtained. For solution G, a verification experiment is performed by changing the whey protein concentrate to a soy protein concentrate based on the verification result of solution F (the protein content is the same). Solution G gives similar results as solution F.
Based on the results of the above verification experiments, the solution is synthesized by mixing 10 g of green papaya juice, an aqueous alcohol solution and a coenzyme at a fixed ratio without heating.
A solution prepared by mixing a powdery protein concentrate with a solution that has been maintained at a constant temperature of 25 ° C. to 28 ° C. for 24 hours to 40 hours exerts the maximum suppression of the coagulation reaction due to heating.

The present invention provides a method for producing a cold-resistant protein concentrate synthetic paste having a function of suppressing a coagulation reaction due to heating by preparing a powdery whey protein concentrate and a powdery soy protein concentrate in a solution.
Green papaya has been shown to be effective against myocardial infarction, arteriosclerosis, asthma, and immune illness. In addition, it can also take green papaya nutrients and proteins.
Easy-to-use paste that improves taste (bitterness), which is a drawback of peptide formation, can be used in ordinary households to prevent malnutrition disorders of the elderly, and is a functional food easily even in general restaurants Can be provided.

The method for producing a protein concentrate synthetic paste having cold resistance of the present invention can be used for the production of protein-supplemented foods, and the potential for food production is endless, and the improvement of the financial situation of the medical insurance system depends on health appeal. It works.
The proteolytic effect due to the enzyme of the green papaya-containing component is generally recognized as an inventive step in the use of the green papaya component, but in the present invention, it is a paste prepared with a protein concentrate mainly composed of green papaya juice, It makes it possible to easily supplement proteins in food processing. "It is a protein paste that can improve productivity in industry.
The function of the enzyme of green papaya differs depending on the freshness of green papaya, and the most proteolytic effect can be expected within 24 hours after harvesting (the epidermis is damaged and cloudy juice is generated). The amount drops sharply.
To preserve the freshness of green papaya, means of cryopreservation is effective, but enzymes contained in foods are inactivated at high temperatures, and the enzyme content declines at low temperatures.
By blending the powdered protein concentrate, the enzyme activity starts depending on the temperature zone and is deactivated according to the change over time. Therefore, it can be said that cryopreservation is an effective means. It is possible to stabilize the metamorphosis due to the freshness of blue papaya, the inactivation and decay of protease enzymes, and to suppress the coagulation reaction due to heating.

Claims (2)

After washing the green papaya, removing the fly, pulverizing and squeezing the green papaya juice, and mixing alcohol with an aqueous solution of green papaya juice: alcohol in a ratio of 1: 2 to 1: 4 to metabolize protein. A co-enzyme is added to the mixture to form a mixture. The co-enzyme contains 0.7-1% by weight of vitamin B5 and 0.2-0.5% of vitamin B6 based on the mixture. % By weight, and a solution is produced by performing constant temperature control on the mixed solution at 25 ° C. to 28 ° C. for 24 hours to 40 hours, and the whey protein concentrate or soybean powder is added to the solution. A paste production method for synthesizing a whey protein concentrate and a soy protein concentrate in which a coagulation reaction due to heating is suppressed by preparing a protein concentrate. The method for producing a paste for synthesizing a whey protein concentrate and a soy protein concentrate in which the coagulation reaction due to heating is suppressed according to claim 1, wherein the alcohol aqueous solution has an alcohol content of 10 to 13 degrees.