Method for enzymatic treatment of a vegetable composition
AssigneeChi's Research Corporation
InventorUchenna N. Chukwu
Life of this patent
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Abstract
A method of processing a vegetable that includes providing a vegetable composition having a first outer layer to which an enzyme is applied for a time that is sufficient to form an enzyme-degraded vegetable. The enzyme-degraded vegetable is capable of absorbing components, such as water, additives or enzymes that further process the vegetable.
Claims16
A method of enzymatically degrading a raw vegetable composition prior to human consumption, the method comprising:
- providing a raw whole vegetable composition having a moisture content of less than about 30 weight percent;
- applying an aqueous enzyme composition comprising water, a protease and a cellulase to the raw vegetable composition under normal atmospheric pressures for a time that is sufficient to degrade the raw vegetable composition, wherein the aqueous enzyme composition is at an initial pH of between about 2.0 and 7.0;
- and
- deactivating the aqueous enzyme composition.
A method of enzymatically processing a vegetable composition prior to human consumption, the method comprising:
- providing a raw whole vegetable composition having a moisture content of less than about 30 weight percent;
- applying a first enzyme composition comprising water, at least one protease and a cellulase to the raw vegetable composition under normal atmospheric pressures for a time that is sufficient to form an enzyme-degraded raw vegetable composition, wherein the first enzyme composition is at a pH of between about 2.0 and 7.0;
- applying a second enzyme composition comprising water and a carbohydrase to the enzyme-degraded raw vegetable composition;
- and
- deactivating the first enzyme composition and the second enzyme composition.
A method of processing a vegetable composition prior to consumption, the method comprising:
- providing a raw whole vegetable composition having a moisture content of less than about 40 weight percent;
- applying an enzyme composition having a pH of between about 2.0 and 7.0 to the raw vegetable composition under normal atmospheric pressures for a time that is sufficient to degrade the raw vegetable composition, wherein the enzyme composition includes water, a first enzyme component, and a second enzyme component, wherein the first enzyme component includes a cellulase that degrades the raw vegetable composition, and wherein the second enzyme component includes a protease that degrades a protein or a peptide;
- and
- deactivating the enzyme composition.
A method of processing a vegetable composition prior to consumption, the method comprising:
- providing a raw whole bean having a moisture content of less than about 30 weight percent;
- and
- applying an enzyme composition having a pH of between about 2.0 and 7.0 to the raw bean under normal atmospheric pressures for a time that is sufficient to degrade the raw bean, wherein the enzyme composition includes water, at least one protease, and a cellulase that degrades the raw whole bean.
A method of processing a vegetable composition prior to consumption, the method comprising:
- providing a raw whole vegetable composition having a moisture content of less than about 40 weight percent;
- applying an enzyme composition having an initial pH of between about 2.0 and 7.0 to the raw vegetable composition for a time that is sufficient to degrade the raw vegetable composition, wherein the enzyme composition includes water, at least one cellulase, at least one protease, alpha-galactosidase and alpha-amylase, wherein the enzyme composition is effective to degrade the raw vegetable composition;
- and
- deactivating the enzyme composition.
Dependencies are inferred from the claim text.