JPS6192540A - Enzyme liquid - Google Patents
Enzyme liquidInfo
- Publication number
- JPS6192540A JPS6192540A JP59213589A JP21358984A JPS6192540A JP S6192540 A JPS6192540 A JP S6192540A JP 59213589 A JP59213589 A JP 59213589A JP 21358984 A JP21358984 A JP 21358984A JP S6192540 A JPS6192540 A JP S6192540A
- Authority
- JP
- Japan
- Prior art keywords
- food
- effect
- enzyme liquid
- taste
- antiseptic
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
Description
【発明の詳細な説明】
し産業上の利用分野〕
本発明は食品の呈味料、天然防腐剤、消臭剤、凍結防止
剤等として用いられる酵素液に関するものである、
〔発明の構成〕
本発明の構成を以下に詳細に説明する。[Detailed description of the invention] Industrial application field] The present invention relates to an enzyme solution used as a food flavoring agent, natural preservative, deodorant, antifreeze agent, etc. [Structure of the invention] The configuration of the present invention will be explained in detail below.
本発明に用いられる果汁とはレモン、オレンジ。The fruit juices used in the present invention are lemon and orange.
ミカン、モモ、アンズ、ウメ、ブドウ、リンゴ。Mandarin oranges, peaches, apricots, plums, grapes, and apples.
ナシ等すべての種類の果物から得られる果汁を含むもの
である。It includes fruit juice obtained from all types of fruits, including pears.
上記果汁には酵母菌や乳酸菌等の発酵菌を添加し通常３
０〜４０℃の温度で貯蔵して嫌気的に培養する。該発酵
菌は該果汁を栄養源として繁殖してその過程において新
陳代謝を行ない酵素を分泌する。このようにして上記培
養液には多量の各種酵素が含有せられるようになる、上
記発酵菌の培養は約５〜８日間行なう。その後上記培養
液から例えば濾過等の手段によって除菌を行ない本発明
の酵素液を得る。除菌のための濾過としては例えば活性
炭、珪藻土等の吸着剤を濾材として用いて濾過とともに
脱臭を行なった後、多孔質セラミック等の微細濾材によ
り微細濾過を行なう方法が推賞される。Fermenting bacteria such as yeast and lactic acid bacteria are added to the above fruit juice and usually 3
Store and cultivate anaerobically at temperatures between 0 and 40°C. The fermenting bacteria use the fruit juice as a nutrient source to reproduce, and in the process, perform metabolism and secrete enzymes. In this way, the culture solution contains a large amount of various enzymes, and the fermentation bacteria are cultured for about 5 to 8 days. Thereafter, bacteria are removed from the culture solution by means such as filtration to obtain the enzyme solution of the present invention. As a method of filtration for sterilization, a method is recommended in which, for example, an adsorbent such as activated carbon or diatomaceous earth is used as a filter medium to perform filtration and deodorization, followed by fine filtration using a fine filter medium such as porous ceramic.
本発明の酵素液は以下に記す作用効果を有する。 The enzyme solution of the present invention has the following effects.
（１１食品に対する呈味 畜肉、魚肉、卵、豆腐、ハム、ソーセージ。(Taste of 11 foods) Meat, fish, eggs, tofu, ham, sausage.
カマボコ等の蛋白質食品は本発明の酵素液と接触して該
酵素液に含まれる蛋白質分解酵素の作用によシ蛋白質が
ポリペプチドないしアミノ酸の段階にまで分解される。When a protein food such as fish cake comes into contact with the enzyme solution of the present invention, the protein is decomposed into polypeptides or amino acids by the action of the proteolytic enzyme contained in the enzyme solution.
このようにして得られる上記蛋白質分解物は上記食品に
対する呈味効果を発揮する。なお、本発明の酵素液は動
植物の生体細胞表面の組織を構成するペクチン。The protein decomposition product thus obtained exerts a flavor effect on the food. The enzyme solution of the present invention is pectin, which constitutes the surface tissues of living cells of animals and plants.
蛋白質等を分解する各種酵素を含んでいるから、このよ
うな酵素群によって生体細胞表面組織が分解され細胞内
部にまで酵素液が速やかに浸透することが出来る。Since it contains various enzymes that decompose proteins and the like, these enzymes decompose the surface tissue of living cells, allowing the enzyme solution to quickly penetrate into the inside of the cells.
（２）防腐
本発明の酵素液には上記したように蛋白質分解酵素が含
まれる。そのうちでも特にリゾチームは有害細菌、特に
腐敗菌、化膿菌、淋菌等の球状細菌の表面細胞膜を分解
することによりこれら有害細菌を死滅させる作用を有す
るので、食品中に浸漬、塗布等によって本発明の酵素液
を存在せしめればその食品に上記有害細菌が付着しても
酵素液に含まれる酵素によって死滅せしめられるから、
該食品が腐敗することが防止される。(2) Preservation The enzyme solution of the present invention contains a proteolytic enzyme as described above. Among these, lysozyme has the effect of killing harmful bacteria, especially spherical bacteria such as putrefacteria, pyogenes, and gonococci by decomposing the surface cell membranes of these bacteria. If the enzyme solution is present, even if the harmful bacteria mentioned above adheres to the food, the enzymes contained in the enzyme solution will kill them.
The food is prevented from spoiling.
（３）消臭
本発明の酵素液によって悪臭源である有機物を分解する
ことが出来る。かくして本発明の酵素液によって悪臭を
除去することが出来る。(3) Deodorization The enzyme solution of the present invention can decompose organic matter that is a source of bad odors. In this way, bad odors can be removed by the enzyme solution of the present invention.
（４）凍結防止
本発明の酵素液は凍結温度が約−３９℃であるからこれ
を食品等に含有させれば該食品等の凍結が防止される。(4) Freezing prevention Since the enzyme solution of the present invention has a freezing temperature of about -39°C, if it is included in foods, etc., freezing of the foods, etc. can be prevented.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59213589A JPS6192540A (en) | 1984-10-11 | 1984-10-11 | Enzyme liquid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59213589A JPS6192540A (en) | 1984-10-11 | 1984-10-11 | Enzyme liquid |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS6192540A true JPS6192540A (en) | 1986-05-10 |
Family
ID=16641699
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59213589A Pending JPS6192540A (en) | 1984-10-11 | 1984-10-11 | Enzyme liquid |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6192540A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63283644A (en) * | 1987-05-16 | 1988-11-21 | Hiroki Komatsu | Deodorant |
| CN104970355A (en) * | 2014-04-09 | 2015-10-14 | 葫芦丹汉方生技股份有限公司 | Preparation method of enzyme containing antrodia camphorata component |
| CN105661548A (en) * | 2016-04-05 | 2016-06-15 | 海南南派实业有限公司 | Green kumquat ferment as well as preparation method and application thereof |
| CN107969595A (en) * | 2018-01-09 | 2018-05-01 | 安徽妙奇树生物科技有限公司 | A kind of preparation method of compound fruit and vegetable enzyme beverage |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5625306A (en) * | 1979-08-07 | 1981-03-11 | Tokyo Shibaura Electric Co | Control panel |
-
1984
- 1984-10-11 JP JP59213589A patent/JPS6192540A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5625306A (en) * | 1979-08-07 | 1981-03-11 | Tokyo Shibaura Electric Co | Control panel |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63283644A (en) * | 1987-05-16 | 1988-11-21 | Hiroki Komatsu | Deodorant |
| CN104970355A (en) * | 2014-04-09 | 2015-10-14 | 葫芦丹汉方生技股份有限公司 | Preparation method of enzyme containing antrodia camphorata component |
| CN105661548A (en) * | 2016-04-05 | 2016-06-15 | 海南南派实业有限公司 | Green kumquat ferment as well as preparation method and application thereof |
| CN107969595A (en) * | 2018-01-09 | 2018-05-01 | 安徽妙奇树生物科技有限公司 | A kind of preparation method of compound fruit and vegetable enzyme beverage |
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