Note: Descriptions are shown in the official language in which they were submitted.
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VEGETABLE TENDERIZER
BACKGROUND OF THE INVENTION
The present invention generally relates to using enzymes to degrade
and tenderize raw vegetables prior to implementation of conventional
processing
techniques. More specifically, the present invention relates to forming a
enzyme-
degraded vegetable product with improved processing and nutritional
characteristics and to a method of making the vegetable product.
During the last several years, consumer interest in eating foods that
are nutritionally balanced with an adequate source of protein, fat,
carbohydrates,
fiber, vitamins and minerals has increased. Growing concern over chronic
diseases,
such as cancer, diabetes and heart disease have motivated consumers to seek
foods
for consumption that are effective in treating chronic diseases while
promoting a
healthier lifestyle. Such foods may include vegetables that contain
phytochemicals.
Unfortunately, consumption of vegetables having phytochemicals
may pose several problems. The presence of anti-nutritional components such as
indigestible sugars, enzyme inhibitors, nutrient-binding substances or toxic
compounds typically render a vegetable containing the beneficial
phytochemicals
unfit for consumption. Low concentrations of the desired phytochemical in the
vegetable is another problem for consumers, especially if the concentration of
the
phytochemical is considered too low to deliver a health benefit.
Heat and/or pressure processing of vegetables to eliminate anti-
nutritional components in the vegetable prior to consumption is the
traditional
approach used by food manufacturers. However, heat and/or pressure processing
may eliminate most, if not all phytochemical levels during the manufacturing
process. In addition, the manufacturing process may require physical and/or
chemical pre-treatment strategies, such as cooking, boiling, application of
strong
acids, and/or hydration of the raw vegetable prior to processing, in order to
adequately process the vegetable. Unfortunately, physical and/or chemical
pretreatment strategies of the vegetable prior to processing may include
complicated
steps that increase the overall costs associated with vegetable production.
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BRIEF SUMMARY OF THE INVENTION
The present invention includes a method of processing vegetables
prior to human consumption by applying enzyme(s) to a raw vegetable for a time
that is sufficient to form an enzyme-degraded vegetable under normal
atmospheric
pressures followed by deactivation of the enzyme(s).
DETAILED DESCRIPTION
The present invention includes a method of processing vegetables.
In the method, an aqueous enzyme composition is applied to a raw vegetable
composition under normal atmospheric pressures for a time that is effective to
form
an enzyme-degraded vegetable composition. After degrading, the enzyme-degraded
vegetable composition can be processed by one or more additional processing
steps
that transforms the enzyme-degraded into a vegetable product destined for
human
consumption. The present invention preferably uses enzymes that degrade,
hydrolyze and/or tenderize the raw vegetable composition.
Traditional vegetable processing techniques often require the use of
high temperatures and/or high pressure during the manufacturing process due in
part to the presence of a tough outer layer on vegetables that functions as a
barrier.
Such high temperatures and/or pressures increase the cost and complexity of
processing vegetables. In addition, such high temperatures and/or high
pressures
may ultimately reduce the nutritional quality of processed vegetables by
lowering
phytochemical levels in a manner that reduces consumer acceptability and
consumption.
The present invention includes enzymatic degradation of raw
vegetables under normal atmospheric pressures prior to (1) human consumption
or
(2) the use of more traditional processing techniques that may require high
pressures and/or temperatures to complete production. Additionally, the
present
invention represents a novel approach that helps to reduce the need for high
temperatures and/or pressures during vegetable processing. In addition, since
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3
enzymatic processing of vegetables in accordance with the present invention
typically occurs under normal atmospheric pressures, specialized equipment is
typically not required and subsequent reduction in the cost and complexity of
manufacturing vegetables maybe realized. Furthermore, enzymatic degradation of
vegetables prior to using more traditional processing techniques may also
permit
a reduction in time, energy and/or other resources that are required to
complete
processing of raw vegetables.
While not wanting to be bound to theory, it is believed that when
one or more enzyme(s) that are capable of degrading one or more target
substrates
in a first outer layer of a raw vegetable composition, are applied to the
first outer
layer of the raw vegetable composition in accordance with the present
invention,
the enzyme(s) degrade the target substrates of the first outer layer of the
raw
vegetable composition to form an enzyme-degraded vegetable composition having
a compromised first outer layer. In addition, the use of the aqueous enzyme
composition to degrade the raw vegetable composition tenderizes the raw
vegetable
composition which can permit a reduction in cook time and may also permit
subsequent in situ modification of the raw vegetable composition by addition
of
ingredients like vitamins, minerals, or other enzymes that catalyze specific
reactions
within the raw vegetable composition.
As used herein, the term "enzyme" means any complex protein
produced by a living cell that is capable of at least catalyzing a specific
biochemical
reaction on one or more target substrates. The term "enzyme" is also meant to
encompass any complex protein capable of catalyzing a specific biochemical
reaction that is substantially free of any microorganism. All references to
enzyme
is also understood as encompassing any synthetically- or genetically-produced
identical copy of the enzyme that is identical in molecular structure to the
enzyme
that originated in a living organism.
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The enzyme(s) that maybe included as part of the aqueous enzyme
composition may be generally characterized as lipase(s). As used herein, the
term
"lipase" means any enzyme that is capable of at least catalyzing hydrolysis of
a fat-
containing or lipid-containing target substrate. By "hydrolysis" is meant
enzymatic
degradation of the fat-containing or lipid-containing target substrate that
includes
triglycerides, diglycerides, monoglycerides, cutin, wax-containing substrates,
chemically combined fatty acids and long chain alcohols, phosphatides,
cerebrosides, sterols, terpenes, fatty alcohols, solid fat, liquid fat (oils),
fatty acids,
fat-soluble vitamins, waxes or any combination of any of these. In addition,
the
terms "fat-containing" and "lipid-containing" are used interchangeably
throughout
the specification.
Furthermore, the term "hydrolysis" is not meant to include the use
of microorganisms that produce carbohydrases to hydrolyze and/or degrade raw
vegetable compositions in accordance with the present invention. The
application
of microorganisms that produces carbohydrases and other enzymes to process raw
vegetable compositions is commonly referred to as a microbial fermentation.
Additionally, although microbial fermentation may involve some
degree of hydrolysis, microbial fermentation is known to further transform
sugar
components like pentoses or hexoses into organic acids that increases the
acidity,
reduces the pH, and alters the texture and taste of the fermented vegetable
composition. In contrast, the present invention uses enzymes that are
substantially
free of microorganisms to hydrolyze, tenderize, and/or degrade the raw
vegetable
composition. Furthermore, use of the aqueous enzyme composition in accordance
with the present invention typically results in a decrease in the acidity of,
and/or
increase in the pH of the aqueous enzyme composition after degradation.
Lipases generally hydrolyze or degrade fat-containing or lipid-
containing molecules into free fatty acids, glycerol, mono- and di-
glyecerides. As
an example, suitable lipases for the present invention include lipases that
can
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hydrolyze short, medium or long-chain fatty acids from the 1, 2 or 3 position
of
triglycerides. In addition, any enzyme that is effective in hydrolyzing wax-
containing substrates or combinations of long chain alcohols and fatty acids
to form
long chain alcohols and free fatty acids is also suitable for use in the
present
5 invention.
Preferably, a lipase that is effective in hydrolyzing at least one long
chain fatty acid from a fat-containing or lipid-containing target substrate
like a
triglyceride is used to practice the present invention. More preferably, a
lipase that
hydrolyzes at least one long chain fatty acid and/or at least one medium chain
fatty
acid from a fat-containing or lipid containing target substrate, such as a
triglyceride
is used in accordance with the present invention.
Still more preferably, a lipase that is effective in hydrolyzing a waxy
coat or lipid-containing coat of a raw vegetable compositions and is
substantially
free of any microorganism is included as part of the aqueous enzyme
composition.
Lipase may be derived from a number of different sources, such as fungal
sources,
plant sources, microbial sources, animal sources, or any combination of any of
these. As examples, Lipase A "Amano" 12, Lipase AY "Amano" 30, Lipase G
"Amano" 50, Lipase M "Amano" 10 that are available from Amano Enzyme Co.
Ltd. of Lombard, Illinois may be used to degrade the waxy coat of raw
vegetable
compositions when practicing the present invention.
Another enzyme that maybe included as part ofthe aqueous enzyme
composition maybe generally characterized as carbohydrase(s). As used herein,
the
term "carbohydrase" means any enzyme that is capable of at least catalyzing
hydrolysis of a carbohydrate-containing target substrate. By "hydrolysis" is
meant
enzymatic degradation of the carbohydrate-containing target substrate that
includes
complex carbohydrates like cellulose, hemicellulose, pectin, xylan chains of
hemicellulose, and/or polymers of other 5-carbon sugars into their sugar
components like pentoses or hexoses.
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Preferably, cellulase is one carbohydrase that is also used as part of
the aqueous enzyme composition. Still more preferably, cellulase that is
substantially free of any microorganism is included as part of the aqueous
enzyme
composition. Most preferably, cellulase that is substantially free of any
microorganism is used to degrade, hydrolyze and/or tenderize the raw vegetable
composition when practicing the present invention. Cellulase maybe derived
from
a number of different sources, such as fungal sources, plant sources,
microbial
sources, animal sources, or any combination of any of these.
Besides cellulase, it is believed that other carbohydrases, such as
hemicellulase, alpha-galactosidase, invertase, mannanase, beta-gluconase, beta-
glucanase, arabanase, polygalacturonase, ferulic acid esterase, xylanase, beta-
galactosidase, beta-fructofuranosidase, alpha-amylase, beta-amylase,
pectinase,
pectin depolymerase, pectin methyl esterase, pectin lyase, glucoamylase, oligo-
1,6
glucosidase, lactase, beta-d-glucosidase, or any combination of any of these
are
suitable additional non-exhaustive examples of carbohydrases that may be used
separately or in combination with cellulase in accordance with the present
invention.
Preferably, the aqueous enzyme composition includes lipase,
cellulase and any combination of hemicellulase, alpha-galactosidase,
mannanase,
beta-gluconase, beta-glucanase, arabanase, polygalacturonase, xylanase, beta-
galactosidase, beta-fructofuranosidase, alpha-amylase, beta-amylase,
pectinase,
invertase, pectin depolymerase, pectin methyl esterase, pectin lyase,
glucoamylase,
oligo-1,6 glucosidase, lactase, or beta-d-glucosidase to degrade the raw
vegetable
composition under normal atmospheric pressures, prior to (1) human consumption
or (2) application of traditional processing techniques like cooking, pressure-
cooking or the like.
More preferably, a blend of lipase, cellulase and hemicellulase is
used in the present invention to degrade, tenderize and/or render the raw
vegetable
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composition more absorbent to water, enzymes, additives or the like. Still
more
preferably, a blend of lipase, cellulase, hemicellulase and pectinase is used
in the
present invention to degrade the raw vegetable composition so that subsequent
processing can be practiced with reduced temperature and/or pressure
requirements.
A preferred example of a carbohydrase that may be used as part of
the aqueous enzyme composition is Viscozyme L, available from Novozymes of
Franklinton, North Carolina. Alternate examples of carbohydrases that are
suitable
for use as part of the aqueous enzyme composition is Econase CE, available
from
Enzyme Development Corporation of New York, New York, Cellulase 4000 or
Crystalzyme Cran that is available from Valley Research Inc., of South Bend,
Indiana.
When enzymes are used during vegetable processing, enzymes may
be applied in any form, such as a granular form, or a vapor form, or as part
of the
aqueous enzyme composition as noted above. The application form that is
selected
preferably permits the enzyme to (1) contact the vegetable composition being
treated, and (2) remain in contact with the vegetable composition being
treated for
a time that is sufficient to degrade the target substrate. Preferably, the
enzyme(s)
is applied to the raw vegetable composition as part of the aqueous enzyme
composition.
The aqueous enzyme composition may include one or more
enzyme component(s), one or more optional catalyst component(s), one or more
optional pH-modifying component(s), one or more optional additive(s) or one or
more optional solvent component(s). The components of the aqueous enzyme
composition may be supplied as individual components, or supplied in various
prepared mixtures of two or more components, that are subsequently combined to
form the aqueous enzyme composition.
The enzyme component(s) may include only the enzyme(s), the
enzyme(s) and water, or may optionally include additional components. The
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enzyme component(s) may be supplied as individual components, or supplied in
various prepared mixtures of two or more components, that are subsequently
combined to form the enzyme component(s). Additionally, the enzyme component
may be supplied in granular form, vapor form, or as part of an aqueous enzyme
component.
The concentration of the enzyme(s) in the enzyme component may
generally range from about 0.0001 weight percent to about 100 weight percent,
based on the total weight of the enzyme component. The enzyme component may
optionally include sucrose, fructose, ash, alcohol, and any other components
that
are compatible with, and do not interfere with the biochemical rate of
catalysis of
the enzyme.
Preferably, the concentration of the enzyme component is an amount
that is effective to tenderize, hydrolyze, modify and/or degrade the raw
vegetable
composition. Still more preferably, the concentration of the enzyme component
is
an amount that is effective to degrade the first outer layer of a raw
vegetable
composition. Most preferably, the concentration of the enzyme component that
is
used in accordance with the present invention is an amount that is effective
to
degrade the first outer layer of a raw vegetable composition, tenderize,
hydrolyze,
modify and/or degrade the raw vegetable composition, and pennit further
modification of an inner portion of the raw vegetable composition.
Furthermore, it is to be understood that the concentration of the
enzyme component(s) may vary depending on the amount of time that the enzymes
remain in contact with the raw vegetable composition. Furthermore, if a short
exposure time is employed, then higher concentrations ofthe enzyme
component(s)
would be required to achieve the desired degree of degradation, tenderization,
hydrolysis and/or modification of the raw vegetable compositions. Similarly,
if
longer exposure times are employed, then the concentration of the enzyme
component(s) would be reduced to arrive at the desired result.
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As an example, when the enzyme component is supplied in the form
of a liquid, the enzyme component can be applied at a concentration of less
than
about 10 weight percent, based on the total weight ofthe raw vegetable
composition
to tenderize the raw vegetable compositions like dry edible beans. More
preferably,
when the enzyme component is supplied in the form of a liquid, the enzyme
component is applied at a concentration of less than about 5 weight percent,
based
on the total weight of the raw vegetable composition to tenderize raw
vegetable
compositions.
Similarly, when the enzyme component is supplied in the form of
a granular powder, the enzymes can be applied at a concentration of less than
about
5 weight percent, based on the total weight of the raw vegetable composition
to
tenderize, 'hydrolyze and/or enzymatically modify the raw vegetable
composition.
More preferably, when the enzyme component is supplied in the form of a
granular
powder, the enzyme component is applied at a concentration of less than about
1
weight percent, based on the total weight of the raw vegetable composition to
tenderize, hydrolyze and/or enzymatically modify the raw vegetable
compositions.
The aqueous enzyme composition may optionally include one or
more catalyst component(s) in a form that is readily applied to the raw
vegetable
composition. A catalyst, when included as part of the aqueous enzyme
composition, generally enhances the biochemical rate of catalysis of the
enzyme
component(s). Increasing the biochemical rate of catalysis of the enzyme
component(s) may decrease the application time of the aqueous enzyme
composition to the raw vegetable composition or the amount of the aqueous
enzyme
composition applied to the raw vegetable composition.
Alternatively, the catalyst component may be applied separately
from the aqueous enzyme composition, either before, during, or after
application
of the aqueous enzyme composition to the raw vegetable composition.
Additionally, the source(s) of the catalyst may be applied in particulate
form, as part
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of an aqueous composition, or in a vapor form so long as the particular form
selected results in application to and uptake by the vegetable composition.
Some
non-exhaustive examples of catalysts that may be included as part of the
aqueous
enzyme composition are salts that include calcium ions, copper ions, magnesium
5 ions, iron ions, sodium ions, zinc ions, manganese ions, potassium ions, or
any
combination thereof. The catalyst component(s) may be supplied as individual
components, or supplied in various prepared mixtures of two or more
components,
that are subsequently combined to form the catalyst component(s).
The aqueous enzyme composition may include one or more pH-
10 modifying component(s) that are capable of adjusting the acidity,
hereinafter
referred to as the pH, of the aqueous enzyme composition. Furthermore, the pH
of
the aqueous enzyme composition will vary depending on the enzyme(s) present in
the aqueous enzyme composition.
Preferably, the pH of the aqueous enzyme composition is about 2.0
to about 7Ø Still more preferably, the pH of the aqueous enzyme composition
is
about 3.0 to about 7.0 when degrading, tenderizing, hydrolyzing and/or
enzymatically modifying the raw vegetable composition. In addition, extremely
low pH values of less than about 1.0 are typically effective in deactivating
the
enzyme component(s) when practicing the present invention. Consequently, human
ingestion or addition of strong acids that reduce the pH of the aqueous enzyme
composition to below a pH of about 2.0 are believed effective in deactivating
the
enzyme component(s) of the aqueous enzyme composition.
Some non-exhaustive examples ofpH modifying substances include
organic acids, such as acetic acid, tartaric acid, malic acid, succinic acid,
citric acid,
or the like; phosphoric acid; or buffering agents of such organic acids, such
as
sodium acetate, sodium malate, sodium succinate, sodium citrate, or the like.
Basic
compounds like sodium hydroxide or the like may be included as part of the pH-
modifying substances that are suitable for use in the present invention.
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As lipases and/or cutinases are used to hydrolyze wax- or fat-
containing substrates of the raw vegetable composition, an aqueous composition
that contains an emulsifer or surfactant maybe required in order to attain
sufficient
contact of the enzyme with the waxy coat of the raw vegetable composition.
Fats
or waxes are typically hydrophobic while water is required for enzymatic
hydrolysis. Therefore, in order to realize an efficient hydrolytic lipase
reaction, at
least 10 percent water must be available and the lipase and/or cutinase must
be in
intimate contact ofthe raw vegetable composition. Some non-exhaustive examples
of emulsifiers or surfactants include such as mono-glycerides, distilled mono-
glycerides, di-glycerides, distilled di-glycerides, or lecithin (natural or
artificial),
vegetable glycerin, glycerol, glycerin, or any combination of any of these.
Preferably, the emulsifier and/or surfactant that is used in the present
invention is
any material that is compatible the process requirements and final vegetable
product
attributes. As an example, vegetable glycerin is used in accordance with the
present
invention.
Other examples of optional additives that may be included as part
of the aqueous enzyme composition include natural and/or artificial flavors;
artificial colors; naturally-occurring pigments, such as, for example,
chlorophyll,
anthocyanin, betalain, betaine, carotenoid, anthoxanthins; herbs; spices;
vitamins;
minerals; plant extracts; essential oils; sugars such as sucrose, fructose,
glucose, or
maltose; preservatives; any additive that improves the aqueous enzyme
composition
application to, uptake by, or subsequent processing of the vegetable
composition;
or any combination of any of these.
The aqueous enzyme composition may also include one or more
solvent component(s). The solvent component(s) preferably facilitate
homogenous
blending of the enzyme component(s), the optional catalyst component(s), the
optional pH-modifying component(s), the optional additives, or any combination
thereof. The solvent component(s) preferably facilitate aqueous enzyme
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composition application to, and uptake by the vegetable composition. Some non-
exhaustive examples of solvents that may be included in the aqueous enzyme
composition include water; oils; alcohol, such as ethanol, methanol, propanol,
butanol, or the like; hexane; or any combination thereof. The solvent
component(s)
may be supplied as individual components, or supplied in various prepared
mixtures of two or more components, that are subsequently combined to form the
solvent component(s).
Liquid water is the preferred solvent for the aqueous enzyme
composition as water is typically required for enzymatic degradation,
tenderization
and/or hydrolysis. The amount of liquid water included as part of the aqueous
enzyme composition depends on an initial concentration of water in the raw
vegetable composition, the biochemical rate of catalysis, and/or the desired
final
product characteristics of the enzyme-degraded raw vegetable composition.
Generally, the amount of the aqueous enzyme composition is such that the raw
vegetable composition is completely contacted by the aqueous enzyme
composition.
As an example, when degrading raw edible beans, water is included as part of
the
aqueous enzyme composition at a range of about 1.25 to about 5 times the
weight
of raw edible beans. Similarly, when tenderizing raw greens like collards,
kale,
turnip, or mustard greens, water is included as part of the aqueous enzyme
composition at a range of about 1 to about 2 times the weight of the raw
greens.
In general, any conventional blending apparatus and technique that
is suitable for homogeneously blending the enzyme component(s), the optional
catalyst component(s), the optional pH-modifying component(s), the optional
additives, the optional solvent component(s), or any combination thereof, such
as
a mixer, may be used to form the aqueous enzyme composition.
As used herein, the term "application" means to apply the aqueous
enzyme composition to the raw vegetable composition by spraying, knife-
coating,
spreading, soaking, exposing, immersing, slop-coating, dip-coating, roller-
coating,
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dipping, contacting, brush-coating, squirting, submerging, foam padding, leaf-
sprinkling, sprinkling, pouring, slop-padding, or any combination thereof.
The temperature ofthe aqueous enzyme composition depends on the
initial temperature of the vegetable composition, the temperature for the
optimum
biochemical rate of catalysis of the enzyme component(s), and/or the desired
characteristics of the enzyme-degraded vegetable composition. The temperature
of
the aqueous enzyme composition is at the optimum temperature for a maximum
biochemical rate of catalysis of the enzyme component(s) of the aqueous enzyme
composition.
Generally, the temperature ofthe aqueous enzyme composition may
range from about 30 F to about 250 F. Preferably, the temperature of the
aqueous
enzyme composition ranges from about 30 F to about 250 F. Still more
preferably, the temperature of the enzyme composition ranges from about 40 F
to
about 200 F. Most preferably, the temperature ofthe aqueous enzyme
composition
ranges from about 40 F to about 195 F.
Although the aqueous enzyme composition may be applied to the
raw vegetable composition at a constant temperature, the temperature of the
aqueous enzyme composition may be increased at any time during application of
the aqueous enzyme composition to the raw vegetable composition. Generally,
increasing the temperature increases the biochemical rate of catalysis, and/or
water
absorption.
However, a negative impact on the texture of the raw vegetable
composition may occur if the temperature of the aqueous enzyme composition is
too high, such as more than about 250 F, or the temperature of the aqueous
enzyme
composition is changed too rapidly during application. Furthermore, too high
temperatures may inactivate the enzyme component of the aqueous enzyme
composition, therefore care is required to avoid premature inactivation of the
enzyme component(s) before attaining the desired degree of hydrolysis,
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tenderization, degradation and/or enzymatic modification when practicing the
present invention.
Steam can also be injected into the aqueous enzyme composition to
during or after application of the aqueous enzyme composition to the raw
vegetable
composition to (1) optionally increase the temperature of the aqueous enzyme
composition applied to the raw vegetable composition, (2) optionally increase
the
moisture content of the vegetable composition, (3) optionally gelatinize any
starch
granules of the vegetable composition, (3) optionally increase the efficacy of
the
biochemical rate of catalysis of the aqueous enzyme composition, or (3)
optionally
deactivate the enzyme component in the aqueous enzyme composition. Preferably,
steam is injected after the aqueous enzyme composition is applied to the raw
vegetable composition if steam is included as part of the vegetable
manufacturing
process. As noted, inactivation of the enzyme component(s) readily occurs at
high
temperatures, such as temperatures that occurs with steam application,
therefore,
care is required to avoid premature inactivation of the enzyme component(s)
prior
to attaining the desired degree of degradation, tenderization and/or
hydrolysis of the
raw vegetable composition.
The aqueous enzyme composition is typically applied to the raw
vegetable composition at normal atmospheric pressures. By "normal atmospheric
pressures" is meant atmospheric pressures of about 14.7 psi. Furthermore, it
is to
be understood that "normal atmospheric pressures" also includes atmospheric
pressures that occurs even under varying altitudes, temperatures, humidities,
or the
like.
Additionally, the term "normal atmospheric pressures" is not meant
to include application of positive pressure (more than about 14.7 psi) or
negative
pressures (less than about 14.7 psi or vacuum pressure conditions) to the raw
vegetable composition prior to or during application of the aqueous enzyme
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composition in a manner that facilitates degradation, tenderization, hydration
and/or
hydrolysis.
As used herein, the term "vegetable" means a plant-based food that
originated as a living organism of the Plantae kingdom. All references to
5 "vegetable" are to be understood as encompassing any genetically-altered
copy of
the plant that originated as a living organism of the Plantae kingdom.
Furthermore,
the term "vegetable" encompasses leaves, seeds, roots, tubers, bulbs, flowers,
fruits,
stems, shoots, nuts, or any combination of any of these that originated as a
living
organism of the Plantae kingdom.
10 The raw vegetable composition of the present invention typically
contains a first outer layer that substantially covers, overlays, and/or is in
adhesive
contact with a second inner layer of the raw vegetable composition when
practicing
the present invention. When the first outer layer is in adhesive contact with
the
second inner layer, adhesive contact may be accomplished through bonding via
15 cementing substances like pectic substances.
The first outer layer of the raw vegetable composition may be
characterized as a water-impermeable layer that typically includes a fibrous
network
of cellulose; xylan chains ofhemicellulose; hericellulose; polysacccharides of
five-
carbon sugars; lignin; pectic substances, such as protopectin, pectic acid,
pectin, or
any combination thereof, vitamins; minerals; fats; anti-nutritional
components; or
any combination of any of these. Some non-exhaustive examples of the first
outer
layer may include a seed coat of a legume or lentil; a bran layer of a grain;
a stem
wall of a vegetable; a skin of a root, tuber, and/or bulb vegetable; a peel of
a fruit;
a testa or a seed wall of a nut.
The second inner layer of the raw vegetable composition generally
includes a network of starch granules, fat globules, fiber, proteins,
vitamins,
minerals, water, phytochemicals, anti-nutritional components, or any
combination
of any of these. In addition, all references to the second inner layer is also
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understood to encompass the inner portion of the raw vegetable composition and
thus, the second inner layer may also include seeds embedded in the vegetable
composition. Some non-exhaustive examples of anti-nutritional components of a
vegetable composition include flatulence-causing sugars, such as, for example,
raffinose, verbascose and stachyose; lectins; nutrient-binding substances,
such as
phytic acid; other indigestible polysaccharides; enzyme inhibitors, such as
trypsin
inhibitor; or toxic compounds, such as goitrogens, solanine, or oxalic acid.
Preferred raw vegetable compositions of the present invention
possess a tough hard second inner layer. As an example, legumes contain at
least
one cotyledon that may be characterized as a tough fibrous network of starch,
protein, anti-nutritional factors, fat, vitamins, and minerals. Similarly,
grains, such
as whole wheat or hominy contain an endosperm that may also be characterized
as
a tough fibrous network of starch, protein, anti-nutritional factors, fat,
vitamins and
minerals. Furthermore, raw vegetable compositions that have a hard second
inner
layer typically have less than about 40 weight percent moisture content, and
preferably less than about 30 weight percent moisture content. Raw vegetable
compositions having a moisture content of less than about 40 weight percent
and
preferably less than about 30 weight percent can be effectively tenderized
when
practicing the present invention.
Preferably, the first outer layer is connected or in adhesive contact
to the second inner layer or inner portion of raw vegetable compositions when
practicing the present invention. By "connected or in adhesive contact" is
meant
that the raw vegetable composition has a substantial portion of the first
outer layer
connected to the inner portion or second inner layer of the raw vegetable
composition. Additionally, removal of the first outer layer of the raw
vegetable
composition by peeling, chemicals, grating for example is preferably avoided
when practicing the present invention.
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As used herein, the term "raw" refers to vegetable composition(s)
that are uncooked, un-boiled, dry, edible, as being in a natural condition, or
any
combination of any of these. Furthermore, it is to be understood that the term
"raw"
refers to the condition of the first outer layer, the second inner layer or
both the first
and second layers of the vegetable composition when practicing the present
invention.
In addition, the raw vegetable composition is preferably a whole raw
vegetable composition. By "whole" is meant that the raw vegetable composition
has not been subjected to techniques like maceration, pulverization, grating,
grinding or the like. For example, dry edible beans that have not been ground
to a
powder (flour), grated to form flakes, macerated or pulverized are examples of
whole raw vegetable compositions. Similarly, green leafy vegetables such as
collards, kale or the like that have not been ground, grated, macerated or
pulverized
are preferred examples of whole raw vegetables that may be used in accordance
with the present invention.
In addition, preferred raw vegetable compositions for the present
invention include raw vegetable compositions that contain an additional outer
layer
on top of the first outer layer. Examples of an additional outer layer on top
of the
first outer layer includes waxy layers (coats) of seeds, grains, legumes or
the like.
Typically, the waxy coats include cutin or other wax- and/or lipid-containing
molecules.
Example of raw vegetable compositions that may contain a waxy
coat/outer layer include beans like pinto beans, navy beans, light red kidney
beans,
black-eye peas, lentils, mung beans, pinkie beans, great northern beans, green
lima
beans, yellow lima beans, garbanzo beans, carob beans, cacao beans, coffee
beans,
split and/or whole peas, peanuts, yellow peas, green peas, soybeans, black
beans,
vanilla bean, or any other edible seed from plants of theLegunainosae family;
seeds,
such as amaranth seeds, watermelon seeds, pomegranate seeds, sunflower seeds,
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safflower seeds, poppy seeds, sesame seeds, alfalfa seeds, caraway seeds,
cardamom seeds, celery seeds, chia seeds, coriander seeds, dill seeds, fennel
seeds, fenugreek seeds, flax seeds, milk thistle seeds, nutmeg seeds, mustard
seeds, psyllium seed; grains such as barley, buckwheat, hominy, pearly barley,
bulghur, amaranth, corn, millet, oats, rice, rye, triticale, wheat, wild rice,
brown rice; or any seed from recognized edible vegetable source.
In addition, raw vegetable compositions having a moisture content of
more than about 40 weight percent, as disclosed in the applicant's Application
No. US 2004/0009262 Al, may also be effectively tenderized when practicing
the present invention. For example, green leafy vegetables that contain an
outer layer of a waxy coat were tenderized using a blend of cellulase,
hemicellulase, and pectinases. Thus, the inclusion of a lipase was not
required.
However, when practicing the present invention on grains such as wheat, rice
or seeds/vegetable compositions that include the waxy coat, the inclusion of a
lipase and/or cutinase is preferred.
Raw vegetable compositions that are generally in the form of a nut
may also have less than about 40 weight percent moisture content and may
also be included as part of the raw vegetable composition when practicing the
present invention. As used herein, a "nut" means a hard shelled dry fruit or
seed with a separable first outer layer that substantially encloses an
interior
kernel.
Some non-exhaustive examples of vegetable compositions in the form
of a nut that may be used in accordance with the present invention include an
acorn nut, an almond nut, a brazil nut, a butternut, a caschew nut, a
chestnut, a
coconut, a filbert nut, a hazelnut, a hickory nut, a macadamia nut, a pecan
nut,
a pine nut, a pistachio nut, a walnut, or any recognized edible nut from a
recognized edible vegetable source.
It is also to be understood that the term "raw vegetable composition" is
meant to encompass raw vegetable compositions that may have been washed
with
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steam, hot, warm and/or cold water in an attempt to remove dirt and the like
from
the raw vegetable composition. Cleaning, washing or dirt removal from the
vegetable composition may also include the application of food-grade
detergents
or chemicals using sprinkler-type equipment or soaking equipment. Such
cleaning,
washing or dirt removal techniques are believed to not (1) significantly
remove the
first outer layer of the raw vegetable composition from the second inner layer
or
inner portions of the raw vegetable compositions, and/or (2) substantially
reduce
the fibrous components of the raw vegetable composition prior to enzyme
application, such as by reducing the fibrous component by more than about 1
weight percent, based on the total weight of the raw vegetable composition.
Therefore, use of such cleaning, washing or dirt removal techniques prior to
application ofthe aqueous enzyme composition are permissible when practicing
the
present invention.
In addition, physical and/or chemical pretreatment strategies
designed to initiate breakdown, improve the porosity of the first outer layer
of raw
vegetable compositions, remove certain cellulose and hemicellulose fractions
or
expose degradation sites have been practiced in the widespread belief that
enzymatic degradation cannot proceed without such pre-treatment strategies.
Physical pre-treatment strategies includes application of positive or negative
pressure prior to application of the aqueous enzyme composition to vegetable
compositions. Furthermore, chemical pre-treatment strategies include
application
of strong acid solutions, pre-soaking, boiling or cooking of vegetable
compositions
that typically increase the moisture content of vegetables prior to
application of the
aqueous enzyme composition.
The present invention avoids these complicated processing strategies
by applying the aqueous enzyme composition to the raw vegetable composition
under normal atmospheric pressures without having first subjected the raw
vegetable composition to strong acidic solutions, pre-soaking, boiling or
cooking
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prior to application of the aqueous enzyme composition. Such physical and/or
chemical treatments are typically reserved, and preferably conducted after the
aqueous enzyme composition has degraded the raw vegetable composition to
deactivate the enzyme component(s).
5 It is also to be understood that the term "whole raw vegetable
composition" is meant to encompass broken a raw vegetable composition that (1)
has a first outer layer that is in adhesive contact with the second layer, or
(2) an
exposed second inner layer or inner portion of the raw vegetable composition.
For
example, in the manufacture of refried beans, broken portions of whole beans
still
10 contain a seed coat and exposed cotyledons. Such broken portions of whole
raw
beans with a moisture content of less than about 30 weight percent can be
soaked
or exposed to the aqueous enzyme composition of the present invention to
degrade
the seed coat and tenderize the cotyledons prior to human consumption or any
subjecting the beans to any other remaining processing steps required for
15 manufacturing refried beans.
Similarly, raw green leafy vegetables may be chopped prior to
application of the aqueous enzyme composition to permit enzymatic degradation
and subsequent tenderization of the raw green leafy vegetables as chopping is
not
believed to remove or diminish the fibrous network present in raw green leafy
20 vegetables. Similarly, the common industrial practice of application of
heat
(wilting) of greens prior to canning is permissible when practicing the
present
invention as the wilting step is not believed to substantially reduce the
fibrous
components present in leafy greens, such as by more than about 1 weight
percent
fiber, based on the total weight of the raw vegetable composition. Rather, the
wilting step is believed to improve compaction of the leafy greens for
subsequent
inclusion into cans.
As noted above, the length oftime the aqueous enzyme composition
is applied to the raw vegetable composition typically depends on the raw
vegetable
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composition, the desired degree of degradation, the concentration of the
enzyme
component(s) and/or the desired characteristics of the enzyme-degraded
vegetable
composition. The length of time used in practicing the present invention may
range
from about 1 second to more than about 24 hours. As examples, the length of
time
to degrade raw vegetable compositions having a moisture content of less than
about
30 weight percent is about 1 second to about 2 hours while the length of time
to
tenderize raw vegetable compositions is about 1 second to about 2 hours as
well.
While not wanting to be bound to theory, it is believed that the
lipase degrades the additional outer waxy layer or lipid-containing layer of
the raw
vegetable compositions to form a network of degraded sites. Next, the
preferred
cellulase, hemicellulase and pectinase are able to penetrate the network of
degraded
sites and initiate hydrolysis of carbohydrate containing target substrates of
the first
outer layer. As hydrolysis of carbohydrate-containing target substrates is
also
believed to form a network of degraded sites or holes, the enzymes that are
included
as part of the aqueous enzyme composition are able to facilitate degradation
so that
effective tenderization of the raw vegetable compositions can occur.
Therefore, the aqueous enzyme composition may generate holes
throughout the waxy top layer, the first outer layer and/or the second inner
layer of
the vegetable composition so that absorption of additives or enzymes and
effective
hydrolysis of target substrates are observed. The aqueous enzyme composition
may
also target a wide range of substrates within the raw vegetable composition,
therefore, the breakdown of these substrates may occur and aid in the
reduction of
cook time of the enzyme-degraded raw vegetable composition.
The benefits of the enzyme-degraded raw vegetable composition
include formation of a tenderized raw vegetable composition or a reduction in
the
fibrous components of the raw vegetable composition. For example, when
practicing the present invention, the fibrous components of the raw vegetable
composition may be reduced by more than about 0.5 weight percent, preferably
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more than about 1 weight percent, still more preferably more than about 5
weight
percent, based on the total weight of the initial raw vegetable composition.
In
addition, processing the enzyme-degraded raw vegetable composition by
conventional means, after enzymatic degradation, such as by freezing,
hydrating,
steaming, freeze-drying, canning, flying, boiling, drying, extrusion, cooking,
baking, roasting, pulverizing, fermenting, enzyme, pasteurizing, extracting,
milling,
puffing, steam-pressure cooking, or any combination thereof, is improved since
the
first outer layer of the raw vegetable composition that typically functions as
a
barrier during conventional processing has been degraded. For example, cooking
times of raw vegetables, such as grains or legumes have been reduced by about
10
to about 75 percent when compared to untreated controls.
Once sufficient degradation of the raw vegetable composition has
occurred to form the enzyme-degraded raw vegetable composition, the enzyme-
degraded raw vegetable composition may be separated from the aqueous enzyme
composition and further subjected to processing steps, such as, for example,
blanching, that inactivates any enzyme component(s) remaining in the enzyme-
degraded raw vegetable composition. Alternatively, transferring both the raw
enzyme-degraded vegetable composition and the aqueous enzyme composition to
equipment that permits further processing by freezing, hydrating, steaming,
freeze-
drying, canning, flying, boiling, drying, extrusion, cooking, baking,
roasting,
pulverizing, fermenting, enzyme, pasteurizing, extracting, milling, puffing,
steam-
pressure cooking, or any combination thereof, is also effective in
deactivating any
enzyme component(s) remaining in the enzyme-degraded raw vegetable
composition and the aqueous enzyme composition.
The present invention is more particularly described in the following
examples that are intended as illustrations only since numerous modifications
and
variations within the scope of the present invention will be apparent to those
skilled
in the art.
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A method of degrading and/or tenderizing raw vegetable compositions
A series of experiments were conducted to degrade and/or tenderize
raw vegetable compositions. Tenderization of raw vegetable compositions can be
measured by observing a reduction in the cook and/or process time ofraw
vegetable
compositions when compared to raw vegetable compositions that have not been
subjected to enzymatic degradation.
An amount of raw vegetable compositions were contacted with an
aqueous enzyme composition containing an amount of water, vinegar, enzyme and
surfactant (see Table 1 below). Viscozyme L 120 that is available from
Novozymes
of Franklinton, North Carolina was used as the carbohydrase. The density of
Viscozyme L 120 is about 1.2 grams per milliliter. Therefore, one teaspoon of
Viscozyme L 120 contains about 6 grams of enzyme. Lipase "A" Amano 12 that
is available from Amano Company of Japan was used in these experiments.
Blanching, if implemented was conducted at about 200 F for about 5 minutes.
Next, the blanched vegetables were cooked until done or until there was (1) no
observable ungelatnized starchportions (or uncooked portions) in the raw
vegetable
composition and/or (2) no detection of any fibrous components when chewing the
cooked vegetable composition.
The control experiments did not include any enzyme. Rather, the
control experiments contained (same) equal amounts of the raw vegetable that
was
used during the enzyme-treated experiments, vegetable glycerin (Whole Foods
Market, Minneapolis, MN), water and vinegar. The aqueous composition (water,
vegetable glycerin, water and vinegar) was heated to approximately the same
initial
temperature range that was used during the enzyme-treated experiments. The
amount of the aqueous composition that was absorbed by the raw vegetables was
substantially the same as the amount of the aqueous enzyme composition that
was
absorbed during enzymatic treatment of the raw vegetables. However, the
cooking
time was significantly shorter for the enzyme-treated vegetables when compared
to
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the controls that were not subjected to any enzyme treatment. The details of
the
experiments are presented in Table 1 below:
TABLE 1
Conditions uncooked white uncooked uncooked
rice brown rice hominy
Initial Wt (gr) about 250 about 250 about 250
Lipase (teaspoon) about one-eighth about one- about one-
eighth eighth
Carbohydrase (gr) abut 3 about 3 about 3
Water (gr) about 750 about 750 about 750
Vegetable glycerin (teaspoon) about 1 about 1 about l
Vinegar (teaspoon) about 1 about 1 about l
Initial Temp (F) about 109.1 about 110 about 110.1
Initial pH about 4.71 about 5.12 about 5.08
Final Temp (F) -- about 92.4 about 93.3
Final pH -- -- about 5.34
Application technique soaking soaking soaking
Application Time (minutes) about 60 about 60 about 60
Final weight (gr)* about 420 about 318 about 319
Blanch weight (gr)# -- -- --
Cook time (minutes) -- about 21 about 60
Control experiment cook time - - about 40 to 45 about 90
(minutes)
- - indicates this step was not performed or the variable was not measured.
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TABLE 2
Conditions uncooked whole uncooked uncooked
grain wheat pearl barley navy beans
Initial Wt (gr) about 250 about 250 about 250
5 Lipase (teaspoon) about one-eighth about one- about one-
eighth eighth
Carbohydrase (gr) abut 3 about 3 about 3
Water (gr) about 750 about 750 about 750
Vegetable glycerin (teaspoon) about 1 about 1 about 1
Vinegar (teaspoon) about 1 about l about 1
10 Initial Temp (F) about 106.1 about 105.4 about 105.7
Initial pH about 4.98 about 5.31 about 5.37
Final Temp (F) 91.3 about 92.8 about 90.1
Final pH 5.21 5.27 about 5.65
Application technique soaking soaking soaking
15 Application Time (minutes) about 60 about 60 about 60
Final weight (gr)* about 313 about 388 about 447
Blanch weight (gr)# -- -- --
Cook time (minutes) about 30 about 17 about 30
Control experiment cook time about 60 about 40 about 45
20 (minutes)
- - indicates this step was not performed or the variable was not measured.
TABLE 3
Conditions uncooked uncooked uncooked
amaranth white corn navy beans
25 Initial Wt (gr) about 250 about 264 about 250
Lipase (teaspoon) about 1/8 about 1/8 -about 1/8
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Carbohydrase (gr) abut 3 about 3 about 3
Water (gr) about 750 about 750 about 750
Vegetable glycerin (teaspoon) about 1 about 1 about 1
Vinegar (teaspoon) about 1 about 1 about 1
Initial Temp (F) about 105.7 about 113.9 about 105.7
Initial pH about 4.91 about 5.11 about 5.37
Final Temp (F) 92.6 about 92.5 about 90.1
Final pH 5.38 4.57 about 5.65
Application technique soaking soaking soaking
Application Time (minutes) about 60 about 60 about 60
Final weight (gr)* about 475 about 331 about 447
The enzyme-degraded white corn kernels were white popcorn
kernels. After soaking, the popcorn kernels were dried to a weight of about
245
grams. After drying, the popcorn kernels were popped using about 1 tablespoon
of
butter. About one-quarter cup of popcorn kernels yielded about 1.5 quarts of
popcorn.
Similarly, about 250 grams of raw collards were sprayed with an
aqueous enzyme composition that contained about 12-13 grams of Viscozyme, 740
grams of water and enough vinegar to reach an initial pH of about 4Ø In
addition,
the initial temperature of the aqueous enzyme composition was about 110 F.
The
raw collards were allowed to soak for about 60 minutes and then cooked in the
aqueous enzyme composition. The raw greens cooked in about 45 minutes
compared to the time of more than 2 hours that were required to cook raw
greens
not subjected to enzymatic treatment. Subsequent experiments using the same
amount of greens, enzyme and vinegar conditions that were permitted to soak
for
about 15 minutes or about 30 minutes also cooked in about 45 minutes compared
to the time of more than 2 hours that were required to cook raw greens not
subjected to enzymatic treatment.
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A method of enzymatically processing a raw vegetable composition
Typically application of the aqueous enzyme composition that
includes first and second enzyme components occur under normal atmospheric
pressures and temperatures that can range from about 40 F to about 250 F and
preferably from about 40 F to about 195 F. In addition, the pH values range
from
about 2.0 to about 7Ø
Alternatively, two or more separate aqueous enzyme compositions
may be applied to the raw vegetable composition when practicing the present
invention. For example, a first aqueous enzyme composition that includes
cellulase
and hemicellulase maybe applied to a raw vegetable composition having a
moisture
content of less than about 30 weight percent under normal atmospheric
pressures
and temperatures to form an enzyme-degraded raw vegetable composition. Next,
a second aqueous enzyme composition that contains an enzyme component that is
effective to degrade and/or hydrolyze target substrates either in the first
outer layer
or the second inner layer can be applied to the enzyme-degraded vegetable
composition. The second aqueous enzyme composition is able to penetrate the
enzyme-degraded vegetable composition and therefore, is capable of degrading
and/or hydrolyzing desired target substrates in the enzyme-degraded vegetable
composition.
It is believed that the compromised first outer layer of the enzyme-
degraded raw vegetable composition allows the second enzyme component or the
second aqueous enzyme composition to enter and degrade any anti-nutritional
components in the enzyme-degraded raw vegetable composition. Additionally,
water included as part of the aqueous enzyme composition(s) may also enter
through the degraded first outer layer to hydrate the enzyme-degraded raw
vegetable
composition. If water is absorbed by the enzyme-degraded raw vegetable
composition, the water in the enzyme-degraded raw vegetable composition may
facilitate degradation of anti-nutritional components of the enzyme-degraded
raw
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vegetable composition by the second enzyme component or the second aqueous
enzyme composition.
After sufficient enzymatic degradation by the second enzyme
component, or the second aqueous enzyme composition, an enzyme-processed raw
vegetable composition is formed that can be further subjected to other
processing
steps, such as, for example, blanching, that inactivates any enzyme
component(s)
remaining in the enzyme-processed vegetable composition.
Preferably, the enzymes that are included as part of the first enzyme
component include the above noted enzymes that are effective in degrading the
first
outer layer of raw vegetable compositions. The enzyme(s) that may be included
as
part of the second enzyme component or second aqueous enzyme composition are
carbohydrases, proteases or any combination thereof. Any of the examples of
carbohydrases as suitable for use during application of the first enzyme
component
maybe used as part of the second enzyme component in any combination with the
first enzyme component, for degradation of any anti-nutritional component of
the
raw vegetable composition in accordance with the present invention.
As used herein, the term "protease" means any enzyme that is
capable of at least catalyzing degradation of a protein-containing target
substrate.
One particular form of a protease that may be used as part of the second
enzyme
component in accordance with the present invention is an endoprotease. As used
herein, an "endoprotease" means any enzyme that is capable of degrading an
internal peptide bond on a target substrate having one or more peptide bonds.
Another particular form of a protease that maybe used as part of the second
enzyme
component in accordance with the present invention is an "exoprotease". As
used
herein, an "exoprotease" means any enzyme that is capable degrading a peptide
bond located at a terminal portion of a target substrate having one or more
peptide
bonds. Either the endoprotease or the exoprotease may be derived from a number
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of different sources, such as fungal sources, plant sources, microbial
sources,
animal sources, or any combination of any of these.
Some non-exhaustive examples of endoproteases and exoproteases
include Alcalase , Neutrase Esperase , Protamex, Novozym FM, Flavourzyme ,
and Kojizyme , all available from Novo Nordisk Biochem North America of
Franklinton, North Carolina, and Enzeco exoprotease that is available from
Enzyme Development Corporation of New York, New York.
The enzyme-processed vegetable composition may also be further
processed by freezing, hydrating, steaming, freeze-drying, canning, flying,
boiling,
drying, extrusion, cooking, baking, roasting, pulverizing, fermenting, enzyme,
pasteurizing, extracting, milling, puffing, steam-pressure cooking, or any
combination thereof after enzymatic degradation has occurred. These additional
processing steps are also generally effective in deactivating any enzyme
component(s) in the enzyme-processed vegetable composition. Partial
degradation
of anti-nutritional components in the first outer layer or the second inner
layer of
the vegetable composition may also occur during application of aqueous enzyme
compositions that includes first and second enzyme components or the second
aqueous enzyme composition.
As a first example, an enzyme-degraded raw vegetable composition
that includes flatulence-causing substrates located in an inner portion of the
raw
vegetable composition is formed by applying a first aqueous enzyme composition
that degrades the raw vegetable composition in accordance with the present
invention. If a second aqueous enzyme composition that includes any enzyme
component capable of degrading any flatulence-causing substrates that cause
flatulence in human, such as alpha-galactosidase, beta-fructofuranosidase,
beta-
galactosidase, invertase, or any combination thereof, is applied to the enzyme-
degraded raw vegetable composition either during or after the first aqueous
enzyme
composition is applied to the raw vegetable composition, degradation of
flatulence-
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causing substrates, such as raffinose, verbascose and stachyose of the enzyme-
degraded raw vegetable composition typically occurs.
Generally, the second aqueous enzyme composition is applied to the
enzyme-degraded vegetable composition for a time that is sufficient for the
second
5 enzyme composition to degrade the flatulence-causing substrates, such as,
for
example, about 1 minute to about 12 hours. Preferably, the second aqueous
enzyme
composition remains in contact with the enzyme-degraded raw vegetable
composition for about 5 minutes to about 120 minutes so that more than about 5
weight percent of flatulence-causing substrates are degraded in the enzyme-
10 degraded raw vegetable composition when practicing the present invention.
As a second example, an enzyme-degraded raw vegetable composition
that includes methylxanthine is formed in accordance with the present
invention.
As used herein, the term "methylxanthine" refers to the group of compounds
used
as a stimulant and diuretic typically found in vegetable compositions, such as
tea,
15 coffee, kola nuts, mate leaves, cacao bean, guarana and the like. It is
understood
that "methylxanthine" includes substituted forms of methylxanthine, such as,
for
example, caffeine. If a second aqueous enzyme composition that is capable of
degrading methylxanthine, is applied to the enzyme-degraded raw vegetable
composition either during or after application of a first aqueous enzyme
20 composition is applied to the raw vegetable composition, degradation of
methylxanthine in the enzyme-degraded raw vegetable composition thereby occurs
to reduce the level of methylxanthine in the enzyme-degraded raw vegetable
composition.
Preferably, the second aqueous enzyme composition is applied to the
25 enzyme-degraded vegetable composition for a time that is sufficient to
degrade
methylxanthine, such as, for example, about 1 minute to about 8 hours. Still
more
preferably, the second enzyme composition that is capable of degrading
methylxanthine remains in contact with the enzyme-degraded raw vegetable
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composition for a time that is sufficient to degrade more than about 5 weight
percent methylxanthine of the raw vegetable composition when practicing the
present invention. After enzymatic degradation, the enzyme-processed vegetable
composition having reduced levels of methylxanthine can then be blanched to
inactivate anyremaining enzymes and/or further processed bypulverizing,
grinding,
milling, roasting, freezing, drying, freeze-drying, or any combination
thereof.
Subsequent additional processing by pulverizing, blending, grinding, paste-
forming,
roasting, freezing, drying, freeze-drying, extraction, or any combination
thereof,
may also deactivate the enzyme(s).
The benefits of processing vegetable compositions that include
methylxanthine in accordance with the present invention include reducing the
need
for expensive solvent extraction equipment and chemicals that are
traditionally
required to decaffeinate raw vegetable compositions, such as, for example
coffee
bean. Additionally, the present embodiment may improve the flavor of
decaffeinated coffee beans which may result in an increase in market share for
a
decaffeinated coffee manufacturer selling the enzyme-processed coffee beans.
As a third example, bitter flavor notes that characterize green
unfermented cocoa beans may be reduced in accordance with the present
invention.
Cocoa beans can be divided into four categories, according to their color:
fully
fermented, i.e., predominantly a brown hue; purple/brown; purple; and slaty,
in
which slatybeans represent unfermented or green cocoa beans. Purple/brown
cocoa
beans include all beans showing any blue, purple or violet color on an exposed
surface, whether suffused or as a patch of the cocoa beans. Purple cocoa beans
should include all cocoa beans showing a completely blue, purple or violet
color
over the whole exposed surface.
An enzyme-degraded green unfermented cacao bean is formed in
accordance with the present invention after application of an aqueous enzyme
composition that includes cellulase, hemicelluase and pectinase degrades the
first
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outer layer of green, unfermented or slaty cocoa beans. As used herein, a
"green or
unfermented cacao bean" includes cacao beans that do not have a sufficient
quantity
of amino acids and peptides required to form an acceptable cocoa flavor during
subsequent roasting. Furthermore, the "green or unfermented cacao bean"
include
beans having less than about 40 weight percent moisture content and that have
not
been subjected to a fermentation step. Some non-exhaustive examples of green
unfermented cacao bean that may be used in accordance with the present
invention
include beans derived from Theobronia sp., such as Ghanian cacao beans,
Ainelonado sp., Criollo, Forastero, or Trinitario.
If a second aqueous enzyme composition that includes an
endoprotease, an exoprotease, or any combination thereof, is absorbed by the
enzyme-degraded green, slaty or unfermented cacao bean, degradation of protein
in the enzyme-degraded green unfermented cacao bean occurs. Preferably, the
endoprotease, the exoprotease, or any combination thereof, is capable of
degrading
protein that include hydrophobic amino acids and peptides that typically
contribute
to the bitter flavor notes that characterize green or unfermented cacao beans.
Still
more preferably, the endoprotease, the exoprotease, or any combination
thereof, is
applied to the green or unfermented enzyme-degraded cacao bean for a time,
temperature, pH and moisture content of the green unfermented enzyme-degraded
cacao bean that is sufficient to degrade the bitter flavor notes in the green
unfermented cacao bean.
While not wanting to be bound to theory, it is believed that the
enzyme-degraded cacao bean includes sites through which the endoprotease,
exoprotease, or any combination thereof, may be absorbed. Furthermore, the
sites
in the enzyme-degraded green unfermented cacao bean may facilitate subsequent
natural fermentation of the green unfermented cacao bean by enhancing the
capability of indigenous microflora of the natural fermentation process to
colonize
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and digest the green unfermented cacao bean at the sites during the
fermentation
process.
The benefit of processing green unfermented cacao beans in
accordance with the present invention include obtaining a less bitter cacao
bean
after fermentation and roasting steps. A less bitter cacao bean requires
little flavor
modification required during manufacture of cocoa containing products.
In an example of practicing the method of reducing the flatulence-
causing substrates in a raw vegetable composition, about 740 grams of water
was
added to about 7.5 grams of vinegar and brought up to a temperature of about
150 F. About 2.5 milliliters of ViscozymeL, and 2.5 milliliters of Alpha-
Ga1TM
600L, supplied by Novo Nordisk Biochem North America Inc., of Franklinton,
North Carolina, were added to the vinegar and water mixture to form an aqueous
enzyme composition with an initial pH of about 5Ø About 250 grams of raw
collard greens were added to the aqueous enzyme composition and allowed to
soak
for about 30 minutes. The raw collard greens were then cooked for about 30
minutes at about 200 F in the soak water. After cooking, the collard greens
were
drained and evaluated. Little, if any, flatulence was experienced after
consumption
of about 100 grams of collards even after 4 hours from the time of consumption
of
the collard greens.
In another example of practicing the method of reducing the
flatulence-causing sugars in araw vegetable composition, about 740 grams
ofwater
was added to about 7.5 grams of vinegar and brought up to a temperature of
about
119 F to about 123 F. About 2.5 milliliters of Viscozyme L, and 1.25
milliliters
of Alpha-GalTM 600L, supplied by Novo Nordisk Biochem North America Inc., of
Franklinton, North Carolina, were added to the vinegar and water mixture to
form
an aqueous enzyme composition with an initial pH of about 5Ø About 250 grams
of raw great northern beans were added to the aqueous enzyme composition and
allowed to soak for about 60 minutes. The great northern beans were then
blanched
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for about 5 minutes at about 200 F to deactivate the enzymes. The great
northern
beans did not result in any observable flatulence after human consumption.
A method of modifying a vegetable composition
As noted, the enzyme-degraded raw vegetable composition of the
present invention is capable of absorbing additives to form a modified
vegetable
composition. The method of modifying a vegetable composition in accordance
with the present invention is a significant improvement in the art of
vegetable
processing. Typically, a vegetable composition is mechanically modified, such
as
by peeling, grinding, pulverizing, prior to inclusion of an additive, followed
by
subsequent processing by conventional means. The added step of mechanical
modification, along with any safety and health hazards that accompany using
equipment involved in the mechanical modification of vegetables, may be
eliminated when practicing the present invention. Additionally, the present
invention accomplishes in situ modification of a raw vegetable composition.
As an example of the present embodiment that modifies raw
vegetable composition, about 740 grams of water was added to about 7.5
milliliters
of vinegar and brought up to a temperature of about 119 F to about 123 F.
About
2.5 milliliters of Viscozyme L, supplied byNovo Nordisk Biochem North America
Inc., of Franklinton, North Carolina, was added to the vinegar and water
mixture
to form an aqueous enzyme composition with an initial pH of about 4.8. About
250
grams of raw pinto beans were added to the aqueous enzyme composition and
allowed to soak for about 60 minutes. The change in pH, indicating the
absorption
of vinegar is presented in Table 3 below:
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TIME (minute) TEMPERATURE ( F) pH
0 123.1 4.78
15 118.5 5.11
5 30 117.7 5.38
118.9 5.56
60 119.2 5.70
Conclusion
10 In view of the foregoing disclosure and embodiments, it is believed that
processing a raw vegetable composition in accordance with the present
invention
represents a significant improvement in the art of vegetable processing. The
development of an effective process that reduces the complexity and costs
associated with vegetable production, by reducing the first outer layer of a
vegetable
15 composition that typically hinders processing, creates a vegetable product
with
enhanced processing characteristics. Furthermore, the development of an in
situ
method ofprocessing and modifying a raw vegetable composition greatly enhances
the ability of a food manufacturer to produce vegetable products that offer a
wide
variety of nutritional characteristics to consumers.
20 Although the present invention has been described with reference
to preferred embodiments, workers skilled in the art will recognize that
changes
maybe made in form and detail without departing from the spirit and scope of
the
invention.
