TW541336B - A new method for the preparation of fruit enzyme - Google Patents

Abstract

A method for preparing one type of fruit enzyme comprises using an enzyme with a low acid resistance obtained by fermentation using fruits, to be added with plum juice to lower the acidity and stop the activities of the enzyme in order to inhibit the growth of yeasts due to the low pH value of the plum juice and increase the activity of the movement of human cells. In which the fruits is smashed and added with yeasts for fermentation; after the yeast fission gets into a saturated state and prior to performing a hydrolysis reaction, the clear solution free of the pomace is heated under agitation to be removed alcohol; finally, the plum juice is added to adjust the pH of the solution to be below about 4.

Description

541336 V. Description of the invention (1) [Technical field to which the invention belongs] The present invention relates to a method for producing fruit enzymes, and particularly to a method for inhibiting the growth of bacteria and enhancing the activity of human cells by using fruit fermentation. Enzymes, in short, are catalysts for various physiological reactions and chemical reactions in living organisms, and act as catalysts. Therefore, enzymes mostly exist in living cells of animals and plants. Cells' synthetic substances, including proteins, sugars, lipids, carbon-based substances, and vitamins, are broken down by organisms through enzymes for absorption and maintenance of life.

As far as the human body is concerned, it is composed of sixty trillion cells. The metabolic activities between cells need to use enzymes as catalysts to carry out various chemical reactions. The substances catalyzed by enzymes are called "matrix". Enzymes are unitary. Different enzymes can only catalyze different substrates for chemical reactions and produce specific products. Enzymes can be synthesized only by living cells. Therefore, most of the currently used enzymes are produced by the decomposition of microorganisms to produce natural enzymes. At present, there are more than 2,000 types of enzymes, and their functions are very complicated.

Take the human body as an example to illustrate the importance of enzymes: the human system ingests nutrients in food to provide energy for the cells of the whole body, but the original macromolecular form of nutrients cannot be absorbed by human organs. Through the decomposition of various enzymes to form a form that can be absorbed by the gastrointestinal tract, the effects of providing nutrients to the human body can be exerted. However, with the increase of age, the health condition gradually declines, and the body's function of producing enzymes also weakens. At this time, it is necessary to adjust the diet and take high-quality fermented vegetarians to supplement the enzyme content in the body.

Page 4 541336 V. Description of the invention (2) More than fifty years ago, American scientists have successfully separated enzyme crystals from plants, led the research of enzymes into professional fields, and made enzymes widely used in dyeing and spinning. , Papermaking, medicine, chemical and food processing industries, etc., it is even more important that enzymes are indispensable in people's daily lives. [Prior art]

Traditionally, people make edible enzymes and place fresh fruits, vegetables, and weeds in clean containers, and then add yeast and sugar to stir. As soon as the yeast encounters the substrate "sugar", it begins to produce hydrolysis. It breaks down the sugar to obtain energy for cell division and reproduction. When the cell division reaches a saturated state, the yeast will automatically slow down the division and reproduction. , And began to decompose sugar into alcohol and carbon dioxide for winemaking. Therefore, manufacturers of enzymes must avoid the brewing effect of bacteria cells before they reach saturation, and add a lot of sugar. Increase the concentration of "sugar" in the matrix to prevent the yeast from continuing to move. Once the yeast has grown exponentially, it will begin to release toxins, and these toxins in the human body will cause paralysis of the central nervous system and immune system.

In addition, enzymes are also ampholytes, which have special dissociation constants in acidic or alkaline liquids. Like other proteins, enzymes have amine and carboxyl groups, and the protein's solubility, permeability, and viscosity properties will change under different p Η values. Therefore, to understand the activity of the enzyme, only at different pH Under the conditions of value, make a chart with specific enzyme concentration and reactant concentration to understand the reaction rate of this enzyme, and find out the enzyme through the pH activity curve of the enzyme

Page 5 541336 V. Description of the invention (3) The maximum activity range of the element. Even in general, the pH value of the enzyme is close to neutral, and it is extremely large at 7 ~ 8. , Microorganisms will be inhibited or unable to grow outside the pH value of 2.5 or less; the reason for the use is because high concentrations of hydrogen ions affect the cells ί it ί f f Passing through the cell membrane to slow down or stop intracellular protein action. According to Beiworthy Tunming (Langworthy, 1978, Microbial Life in irrlmeu Environment), the lipids of cell membranes are affected by hydrogen ions. When the PΗ value is very low, the phospholipids of cell membranes will be hydrolyzed. ~ The main strong strains of fruit enzymes during fermentation are lactic acid bacteria, which include Leuconostoc Mesenteroide, Lactobacillus 11 us brevis, and Pediococcus cv. Leuconostoc brevis, Lactobacillus brevis, Lactobacillus plantarum

Cerev1 Slae), plant lactobacillus g. (Lact.baciUus piantarum). The minimum pH that these lactic acid bacteria can grow and their relative acidity are as follows: Acidity (%) 1. 04 1.06 0.90 1.40 pH 3. 9 3.9 3. 5 3. 5 Based on the principle of the described pH, when the pH is lower than 3 · At 5, the effect will be suppressed. Can reduce enzyme catalysis or add a certain raw material to the enzyme production process to adjust the enzyme reaction speed i: r "; the base f 'and under the reversible reaction with the two-system vice called" reversibility Tai also added ,,, LI ir inhibits d ”ductility inhibitors through dilution

541336 V. Description of the invention (4) The enzyme can be restored to its original activity. Natural enzyme beverages made by traditional methods must use a sugar content of 60 degrees (Br i X) to completely inhibit the enzyme activity. However, too high sugar content will mask the natural flavor of vegetables and fruits, and consume too much sugar. It is a burden on the human body; especially for diabetic patients, their insulin secretion is abnormal, or their blood sugar cannot be lowered by the stimulation of insulin, and it is impossible to achieve the effect of strengthening the body through the consumption of enzyme drinks produced by traditional manufacturing methods. . [Summary of the Invention]

The main purpose of the present invention is to manufacture a low-sugar enzyme to solve the problem that the sugar content of fruit enzymes produced by traditional methods is too high, so that patients with diabetes can also consume the healthy food. A secondary object of the present invention is to solve the problem that an enzyme as a food preservative may cause the original flavor of the food to be poor, so as to provide a general food processing industry with a better enzyme that can inhibit the growth of bacteria and replace the traditional preservative.

The biggest feature of the present invention is that it uses plum juice as an enzyme inhibitor. On the one hand, the pH value of the enzyme is adjusted to be below 3.5, and on the one hand, the enzyme in the fermentation can be stopped at a state of p Η 3.5 or less. Make it a natural pure fruit enzyme that maintains sugar content below 4 degrees. Plum juice has the property of inhibiting bacteria or molds, and it is an alkaline substance. Therefore, plum juice as an acid liquid is added with chopped mash, sterilized by high-temperature cooking and sterilization, and the sugar content is 4 degrees by fermentation (B ri X ) In the natural fruit clarification solution to adjust

Page 7 541336 V. Description of the invention (5) The ρ value of the enzyme gradually decreases to below 3.5, and the fermentation action is stopped, which is the most unique place of the present invention. Generally, the ρ Η value of the fruit enzyme is between 7 and 8, but the ρ Η value of the enzyme of the present invention is below 4, so there is no problem caused by excessive sugar content or astringency. [Implementation method] Take the pineapple and papaya that are abundant in China as an example. These are two kinds of fruits that are rich in pineapple enzyme and papaya enzyme:

1. Mix and stir 60% pineapple peel, 10% apple, 20% papaya seeds, and 10% of seasonal fruits, and sterilize in a high temperature steam box at 200 ° C. After 1 ~ 3 minutes. 2. Put it into a clean container after washing with boiling water, and complete the shredding step under aseptic condition. 3. Use a hydrometer to control the sugar content of the chopped and smashed raw materials at about octave (B r i X). 4. Add the total capacity of 0.5 ~ 3 v ο 1% of fruit fermentation yeast (Sacchar omyce s cerevisiac), and stir well. 5. Cover with clean plastic cloth and keep the container clean to avoid contamination. 6. The raw material mixed with the yeast for fermentation is left to stand for about 36 hours to form a semi-finished product, and the optimum temperature of the fermentation is controlled at 6 5 ~ while the action is in progress.

Between 80 ° F. Because the yeast releases energy when it divides and reproduces, it needs to cool down when the temperature of the fermentation vessel exceeds 80 ° F. When the yeast contacts the fructose and water in the fruit, it will quickly divide and reproduce. Once the reproduction volume reaches a saturated state, the yeast will divide.

Page 8 541336 V. Description of the invention (6) The reproduction effect will be slowed down, and the hydrolysis will be generated to decompose the sugar into alcohol and carbon dioxide. Therefore, the sugar content in fructose needs to be detected every six hours during the action. Variety. The sugar content of the raw materials at the beginning is about 8 degrees, and the sugar content will gradually decrease with time; when the sugar content drops to about 4 degrees (the action time takes 36 hours), it means that the yeast has split After the breeding is completed and the hydrolysis is started, at this time there is about 2% of the alcohol content in the fermentation container, so the fruit residue can be removed, and the clarified liquid is placed in another holding bucket to start the step of alcohol volatilization.

7 · In the alcohol volatilization step, heat the holding barrel to 104 ~ 132 ° F, and shake the agitator in the holding barrel for about 10 minutes to keep the alcohol content of the clear liquid. Completely volatilize and perform the final pH adjustment step. 8. In addition, using locally produced fresh yellow ripe plums (any variety is acceptable), first use a machine to remove the core and peel. This mixture of chopped and smashed plum meat and plum juice is sterilized by pasteurization to make plum juice. 9. The p value adjustment step is to add the acid solution of the above plum juice, and adjust the ρ value of the clarified liquid to a state of pH = 3.5 or less. At this time, the enzyme will stop functioning and become sugar content. Natural pure fruit enzyme below 4 degrees.

In addition, according to experiments, Pseudomonas aeruginosa, Escherichia coli, and Staphylococcus aureus were inhibited in plum juice at a concentration of 10%, and yeasts still grew well in plum juice at a concentration of 10 ° / ◦. 0% concentration of plum juice was only slightly inhibited. Growth was significantly reduced in 30% concentration of plum juice, and in 40% concentration of plum juice, growth was completely inhibited. In the control group without plum juice, Pseudomonas aeruginosa, E. coli, Staphylococcus aureus and yeasts all grew well without inhibition. It can be seen that the plum juice used in the present invention is in water

Page 9 541336 V. Description of the invention (7) The effect of the production of fruit enzymes is incomparable with traditional enzymes. It is not only sufficient to inhibit bad Pseudomonas aeruginosa, E. coli, Staphylococcus aureus, etc. in fruits The growth in enzymes also controls the yeast to a safe and appropriate ratio and reduces the sugar content. Therefore, fruit enzymes that can not be eaten by people who are not suitable for high-sugar foods can be called the excellent ones in the traditional food industry. The invention will benefit more plum producers in China, and they will be able to move forward-looking and refined.

Page 10 541336 Simple illustration

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Claims (1)

541336 VI. Application for patent scope 1. A method for producing a fruit enzyme, which involves 50 ~ 70% pineapple, 10 ~ 30% papaya, 5 ~ 15% apples, and adding or subtracting seasonal fruits at any time. Sterilization, chopping and mashing, adding and adding the total volume of 0.1 ~ 1 0 v ο 1% of fruit enzymes are fully stirred with yeast (Saccharomyces cerevisiac), controlling the fermentation temperature, allowing the alcohol to evaporate, and adjusting the pH value. It is characterized in that the adjustment of the pH value uses plum juice with a concentration of 20% -60% as an inhibitor to reduce the enzyme sugar content. 2. The plum juice according to item 1 of the scope of the patent application is made from fresh yellow ripe plums, peeled and pitted, chopped, mashed and sterilized at low temperature. 3. According to the sterilization step described in item 1 of the scope of the patent application, the vegetables and fruits are peeled or peeled and then sterilized at a high temperature in a high-temperature steam box at 100 to 300 ° C for 1 to 10 minutes. 4. The step of shredding and mashing as described in item 1 of the scope of patent application refers to the completion of the shredding treatment under aseptic conditions, and the use of a hydrometer to control the sugar content of the raw materials after shredding and smashing at 5-10 degrees (BI * i X). 5. The step of controlling the fermentation temperature as described in item 1 of the scope of the patent application, is to leave the raw material mixed with fermentation yeast to stand for 30 to 50 hours to form a semi-finished product. During the process, the optimal temperature for fermentation is controlled between 65 and 80 ° F. Because yeast will release energy during the division and reproduction, once the temperature of the fermentation vessel exceeds 80 ° F, it is necessary to set It cools down and regularly detects changes in sugar content in fructose. 6 · According to the step of volatilization of alcohol as described in item 1 of the scope of patent application, the container is heated to 80 ~ 160 ° F, and the bucket is continuously stirred in the bucket for 6 ~ 20 minutes with a stirrer. The alcohol content in the clarified solution is volatilized, and finally the pΗ value is determined. 541336 Sixth, the scope of patent application adjustment steps. 7 · The step of adjusting ρ Η value as described in item 1 of the scope of patent application is to add the plum juice acid solution and adjust the pH of the clarified liquid to ρ Η = 4 or less to stop the enzyme. 8. According to the sterilization step described in item 3 of the scope of the patent application, the optimal value of the temperature in the steam box is 200 t: and the action time is 3 minutes. 9. The step of shredding and smashing as described in item 4 of the scope of patent application, the optimal sugar content is controlled at about 8 degrees (Brix). 10. The step of adding yeast for fruit enzymes as described in item 1 of the scope of the patent application, the optimum content of yeast for fruit enzymes is 0.5 ~ 3 v ο 1%. 1 1. According to the step of controlling the fermentation temperature as described in item 5 of the scope of the patent application, the optimum time for the action of the raw materials of the yeast bacteria is about 36 hours, and the optimal temperature is 65 to 80 ° F. 1 2 · According to step 6 of the scope of the patent application, the optimal temperature for heating the container is 104 to 132 ° F, and the stirring time is preferably 10 minutes. 1 3. The step of adjusting the pH value as described in item 7 of the scope of patent application, the concentration of plum juice added is optimized to 40%. Page 13 (Each of the above is filled out by the Office 5 _ ^ Patent Specification of Fruit County 541336 Chinese Inventors (1 person in total) Cantonese 1 TW No. 435, Section 1, Rende Road, 414 Wuyi Township, Taichung County, Taiwan ^ R ° 0 Sec. 1, Jungshan Rd., Wur Shiang, Taichung, Taiwan 414, Box Weighing | Box Weighing! (English 1 1. Qian You Applicant (Total 1) ($ f: catty, (i ^) (Sf: catty, office) 1. No. 435, Section 1, Zhongshan Road, 414 Rende Village, Wuri Township, Taichung County (this address is different from the previous applicant to your office) π, Sec · 1 'Jungshan Rd ·, Wur Shiang' Taichung 'Taiwan 414, h% —— j 气 表 人 (English) $ 1 page