KR980008060A - Preparation of Highly Active Vinegar Softening Agent Using Natural Pineapple - Google Patents

Abstract

The present invention relates to a method for producing a kneaded unhygraceutical agent characterized in that pineapple pulp is subjected to a pectin aze treatment after a juice filtration, ultrafiltered, and then the obtained proteolytic enzyme, bromelain, is lyophilized and powdered.

Description

Preparation of Highly Active Vinegar Softening Agent Using Natural Pineapple

Since this is a trivial issue, I did not include the contents of the text.

FIG. 1 is a process diagram of the production of a kneaded untreated softener of the present invention.

The present invention relates to a method for producing a kneaded untreated softener, and more particularly, to a method for producing a kneaded flavor, which comprises concentrating and drying only the enzyme solution through a series of manufacturing processes, that is, bromelain present in pineapple, The present invention relates to a method for producing a kneaded untreated softener which softens a meat tissue and eliminates the inherent odor and odor of meat.

Currently, beef in meat is small in size and has a lot of protein components. There is a considerable amount of muscle in the protein. If it is cooked with heat, muscular quality becomes very bad, which makes it difficult to ingest. Therefore, much effort has been made to improve the problem of beef.

To solve this problem, the juice of pineapple, kiwi, and pear of Hokkaido has been directly added to meat, and in recent years, attempts have been made to develop a carcillant by approaching it more scientifically. For example, Korean Patent Application Laid-Open No. 96-80, " Method for producing a natural meat softening agent ", discloses a method for producing a seasoning agent using kiwi, and Korean Patent Application Publication No. 93-11871 A method of manufacturing bulb meat liquid seasoning for instant cooking using papaya, pineapple, kiwi, fig juice, and juice is introduced.

The above-mentioned technical contents are used to add the protein juice-containing juice directly to the meat-cooking sauce, thereby causing difficulties in long-term storage or degradation of the enzyme due to protein denaturation of the enzyme during long-term storage, I doubt it. Korean Patent Application Laid-Open No. 96-80, which utilizes kiwi, has difficulties in continuous operation by introducing a method such as centrifugation among proteolytic enzyme extraction methods in kiwi. In addition, it does not remove various saccharides and organic acids contained in juice, which already causes problems in meat cooking.

Accordingly, an object of the present invention is to provide a method for producing a kneaded unhygienic agent characterized in that a pineapple pulp is subjected to a pectin aze treatment after a juice filtration, ultrafiltered, and a lyophilized powdery proteolytic enzyme called bromelain obtained. It is still another object of the present invention to provide a seasoning containing a kneaded untreated softener, which is obtained by mixing powdered seasonings such as natural garlic, onion, red pepper powder, pepper, salt, and soybean flour into a kneaded untreated softener.

Accordingly, the present invention relates to a method for extracting and purifying a protease called bromelain, which is a cysteine protease (cysteine protesase) present in a tropical fruit pineapple, by pulverizing the pulp and treating the juice with pectinase To maximize enzyme extraction, and to refine and concentrate the enzyme while undergoing ultrafiltration, followed by lyophilization to form a high-concentration, high-activity coenzyme powder. Also, the present invention relates to a seasoning containing a natural powdery seasoning material to soften the texture of the meat in the meat of the meat, and to remove the meat-like odor and odor of the meat.

In the present invention, the pectin aids treatment is carried out in order to minimize the fouling phenomenon, which is a problem in ultrafiltration, in order to produce a large amount, and a pectinase enzyme solution is prepared in an amount of 5 to 10 (w / v) The enzyme solution is added to the juice in a ratio of 3 to 10 (v / v) to the juice, and then the juice is stirred under refrigeration for 12 to 24 hours. Ultrafiltration is also characterized by using a membrane having a pore size capable of removing a substance having a molecular weight of 10,000 or less.

Therefore, in order to maximize the extraction of bromelain, which is a protease contained in pineapple juice, in the present invention, in order to minimize the fouling phenomenon, which is a problem in ultrafiltration, Pectinase treatment was performed and ultrafiltration was performed to remove sugars and organic acids contained in the juice that could affect the taste and flavor of the meat during cooking. In order to minimize the freeze-drying cost, a highly purified and concentrated coenzyme solution can be obtained. The coenzyme solution is freeze-metalized and then lyophilized to obtain a highly active protease powder.

This enzyme powder was mixed with powdered seasonings such as natural garlic, onion, red pepper powder, pepper, salt, and soybean flour, and the seasoning containing the untreated softening agent was obtained. It was easily mixed with meat and aged at room temperature for about 10 to 30 minutes. After cooking, the texture of the cooked meat was very soft and smooth, and there was no meat-specific odor or odor.

Hereinafter, the present invention will be described in detail.

First step

The raw materials of the present invention can be used from the premature stage to the premature stage. In the pretreatment of the raw materials, unnecessary pineapple tapes, peel, and core are carefully removed.

Second Step

The fiber foil is removed using a screw-type juicer, and a juice is made.

Third step

Use a filter cloth (about 300 ~ 500 mesh) to remove the insoluble fiber in the juice.

Fourth step (pectin aids treatment step)

5 ~ 10 (w / v)% of pectinase enzyme solution was added and the enzyme solution was added to the juice at 3 ~ 10 (v / v)% Allow the enzyme to react while stirring.

Fifth step (filtration step)

The filtered juice obtained through the fourth step is filtered through a filter having a pore size of 5 to 10 탆 or less to obtain a clarified juice.

Step 6

It is advantageous to use cellulose acetate as the material of the membrane and to obtain a pore size capable of removing a substance having a molecular weight of 10,000 or less The membrane was immersed in pure water and the solution temperature was kept at 5 ~ 30 ℃.

Seventh step (freeze-drying step)

The highly concentrated and purified coenzyme solution after the sixth step was rapidly frozen to below -50 to -70 ° C and then freeze-dried at a temperature of 30 to 40 ° C and a vacuum of 5 to 10 torr for 24 to 48 hours to obtain a coenzyme Powder was obtained.

Eighth step (mixing with powder of natural taste material)

Powdered raw materials such as corn, garlic, onion, salt, and soybean flour were mixed at a certain ratio in the coenzyme powder, and then sealed and packed to obtain a kneaded untreated softener.

In order to examine the enrichment of the enzyme contained in the juice by the ultrafiltration in the seventh step, the activity of the enzyme was measured for each concentration and the results are shown in Table 1.

[Table 1] Enzyme Activity by Concentration Multiples of Juice

Table 2 shows the results of analysis of general components of coarse-powder of high concentration after freeze-drying in the seventh step.

[Table 2] Analysis of general components of freeze-dried coenzyme powder

As shown in Table 1 and Table 2, as the juice is concentrated, the activity of the enzyme increases and the enzyme is enriched. As the juice is concentrated, the content of the carbohydrate decreases and the protein content increases. As a result, Was reduced and the enzyme was purified.

Therefore, the production process of the present invention can be shown as in FIG.

Hereinafter, the present invention will be described in more detail by way of examples.

Example

Step 1: Purchase of raw pineapple, which is not overcooked, to remove the buds of hair, and prepare 1000g of pineapple persimmon which has been removed from the shell and hard fibers.

Step 2: Remove the fiber foil using a screw type juicer and obtain about 920 g of pineapple juice.

Third step: About 810g of pineapple juice was obtained by filtration using filter cloth of about 400mesh. About 110g of insoluble solid was added with about 500g of pure water and stirred for about 30 minutes, 410 g was mixed with pineapple juice and the filter cake was discarded.

Step 4: Approximately 40 ml of a 10 (v / v)% pectin Azease enzyme solution was added to 1200 g of the pineapple juice obtained through the third step, and the mixture was subjected to enzymatic reaction with stirring at about 10 ° C for 12 hours.

Step 5: The enzyme-treated juice was filtered using a pad filter having a pore size of 10 탆 in a vacuum filter to remove insoluble solids, and about 1230 g of a filtrate was obtained.

Step 6: Vacuum filtration Using a ultra-filtration machine made of cellulosic acetate material with a denatured desert membrane module while adding pure water to the filtered filtrate, low-molecular weight saccharides contained in the filtrate , The organic acids were removed, and the high molecular weight enzyme protein was purified and concentrated. The concentration of the concentrated enzyme was about 5 times and 250 g of the crude enzyme concentrate was obtained.

Step 7: The crude enzyme concentrate was rapidly frozen at -60 ° C using a rapid freezer and after about 24 hours, the freeze-dried concentrate was transferred to a freeze dryer, and the temperature was about 30 to 40 ° C, about 5 to 10 Torr And the mixture was lyophilized for about 48 hours to prepare about 47 g of highly active coenzyme powder.

Example 2

Two kinds of seasoning softeners for beef roast meat and pork roast meat were prepared as shown in Table 3 and Table 4 using the coenzyme powder obtained in Example 1 and natural powdered spices. In this case, the ratio of coenzyme powder, which is mainly added to soybean flour and softened meat texture, was 0.68% and 0.71% in total blend amount to remove some smell and odor generated during softening and cooking of meat, Which is very low.

[Table 3] Blended standard of beef tenderloin for beef roast meat

[Table 4] Blended standard of meat softening agent for pork meat roast meat

Example 3

After adding 600 g of each of the pork and beef to the two untreated untreated softeners prepared in Example 2, the resulting mixture was well mixed, and then aged at room temperature for 20 minutes, 40 minutes, and 60 minutes. The sensory evaluations showed that most of the panelles had the properties of cooked meat according to the control and each softening time. The difference was clearly noted. At room temperature, the best sensory evaluation was obtained at 20 minutes aging. At aging for more than 40 minutes, the preference decreased due to excessive softening. In addition, when the soybean flour was added to the untreated or untreated beef flour, the texture of the meat was significantly removed when the meat was cooked and the preference of the sensory agents was evident.

Tables 5 and 6 show the results of measuring the physical properties of beef bulgogi and pork bulgogi cooked with the control and the seasoning softener by Rheometer, which can quantify texture.

[Table 5] Changes in physical properties when using untreated beef tenderloin in beef bulgogi

[Table 6] Changes in physical properties when using untreated meats

As shown in Table 5 and Table 6, as the aging time was longer, the difference in mechanical properties as well as the sensory properties were significantly increased with addition of the untreated meat softening agent. Also, the beef was softened more slowly than the pork. Thus, it can be seen that the effect of the unhardened softening agent on softening of tissues in both beef meat and pork meat is remarkable.

As described above, the meat softening agent produced by the present invention not only softens the meat texture when meat is cooked, but also eliminates the intrinsic odor and odor of meat, , It provides a simplicity that can reduce the inconvenience of adding other seasonings and also provides a good opportunity to supply good nutrition to children, elderly and hospital patients with weak digestive power and teeth by softening the texture of cooked meat. .

Claims (5)

Wherein the pineapple pulp is subjected to a pectin aze treatment after being subjected to juice filtration, ultrafiltered, and then lyophilized to obtain a proteolytic enzyme called bromelain, which is lyophilized and powdered. The method according to claim 1, wherein the pectin azease treatment is performed to minimize the fouling phenomenon which is a problem in ultrafiltration. The pectin azease treatment is carried out at a concentration of 5 ~ 10 (w / v) 10 (v / v)% of the enzyme solution is added to the juice, and the mixture is stirred in a refrigerated state. The method according to claim 1, wherein the ultrafiltration is a membrane having a pore size capable of removing a substance having a molecular weight of 10,000 or less. A kneaded unhair softener prepared by the method of claim 1. A seasoning containing a tonicity unflavouring agent obtained by mixing a powdered seasoning such as natural garlic, onion, red pepper powder, pepper, salt, and noodle powder into the kneading unhairing agent of item 4. ※ Note: It is disclosed by the contents of the first application.