Method of producing matured food

A technology for cooked food and food, which is applied to the cooked food with improved texture and flavor, and the taste of the obtained cooked food, can solve the problems of difficult immersion of animal food materials, change of bitter substances, and precipitation of enzyme solution pigments, etc. The effect of increasing visual palatability, increasing satisfaction, and increasing tenderness

Active Publication Date: 2010-08-18
广岛县
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when the above-mentioned treatment is performed on animal food materials in anticipation of the same effect, problems such as pigmentation of the enzyme solution, deterioration of shape due to excessive degradation on the surface of the food material, generation of bitter substances, and deterioration of texture sometimes occur. Hepatic changes, etc.
These problems indicate that it is difficult to simultaneously satisfy the shape retention and softening of animal food materials
This is because it is difficult to uniformly impregnate animal food materials with enzymes due to differences between having or not having intercellular spaces, protein content, tissue structure, etc. compared to vegetable food materials

Method used

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  • Method of producing matured food
  • Method of producing matured food

Examples

Experimental program
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Effect test

Embodiment 1

[0060] Chunks of beef rump from Australia were frozen at -30°C in the freezer. Completely frozen meat was partially thawed using a microwave (National NE-SV30HA) and cut perpendicular to the long axis of its muscle fibers. Beef rump steaks with a maximum longitudinal width of 10 cm, a maximum transverse width of 7 cm and a thickness of 1.5 cm were prepared at a cutting interval of 1.5 cm. Prepared steaks are thawed completely in the refrigerator. The thawed beef round was soaked in an enzyme solution having protease activity (Protease N "Amano" G, manufactured by Amano Enzyme, Inc.) adjusted to 0.5% by mass using a phosphate buffer solution (pH 5.8) After 1 minute, take it out and wrap it in a wrapping container. The container was placed under a reduced pressure condition of 0.01 MPa, and the food material was kept in an expanded state for 1 minute. Thereafter, the reduced pressure condition was released, and the degree of vacuum was increased again to reach a pressure of 0...

Embodiment 2

[0067] Chicken breast fillets were frozen at -30°C in the refrigerator. Fully frozen chicken breast strips were partially thawed in a freezer and cut perpendicular to the long axis of their muscle fibers. Chicken breast fillets with a maximum longitudinal length of 5 cm, a maximum transverse length of 1.5 cm and a thickness of 1.0 cm were prepared with a cut interval of 1.0 cm. Prepared chicken breast strips are thawed completely in the freezer. Thawed chicken breast slices were soaked in an enzyme solution with protease activity (Bromelain F, manufactured by Amano Enzyme, Inc.) adjusted to 0.5% by mass using a phosphate buffered saline solution (pH 5.8) for 5 After a few minutes, take it out and wrap it in a packing container. The container was placed under a reduced pressure condition of 0.01 MPa, and the food material was kept in an expanded state for 5 minutes. Thereafter, the reduced pressure condition was released, and the degree of vacuum was increased again to reach...

Embodiment 3

[0074] Calamari (Japanese flying squid) was frozen at -30°C in a refrigerator. Completely frozen squid was partially thawed using a microwave (National NE-SV30HA) and cut longitudinally perpendicular to the long axis of its muscle fibers. Squid slices with a maximum longitudinal length of 10 cm, a maximum transverse length of 0.5 cm and a thickness of 0.5 cm were prepared at a cutting interval of 0.5 cm. Prepared squid fillets are completely thawed in the freezer. Thawed squid slices were soaked for 1 minute in an enzyme solution having protease activity (papain W-40, manufactured by AmanoEnzyme, Inc.) adjusted to 0.5% by mass using a phosphate buffer solution (pH 5.8) , take it out and wrap it in a packing container. The container was placed under a reduced pressure condition of 0.01 MPa, and the food material was kept in an expanded state for 1 minute. Thereafter, the reduced pressure condition was released, and the degree of vacuum was increased again to reach a pressure...

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Abstract

It becomes possible to efficiently and easily produce a matured food having been softened while sustaining the inherent shape of the food material employed, which can be fully recognized as such and taken with satisfaction by those having difficulty in chewing and swallowing, within a short time. In particular, it becomes possible to produce a matured food by decomposing mainly proteins in binding tissues in an animal food material while regulating the extent of the decomposition so as to lower the elasticity and improve the taste. Namely, a method which comprises the decomposition enzyme-introducing step wherein a decomposing enzyme is brought into contact with the surface of a food material and homogeneously introduced into the food material under controlled pressure and the maturing step wherein a substrate of the enzyme contained in the food material is decomposed by the decomposing enzyme while sustaining the shape of the food material, wherein the decomposition enzyme-introducing step involves the swelling step wherein the food material is swollen while sustaining its shape under reduced pressure and a compressing step wherein the thus swollen food material is compressed into a volume smaller than the original volume of the food material before the treatment.

Description

technical field [0001] The present invention relates to a method of producing a cooked food softened while maintaining the original shape of a food material and the obtained cooked food, the method including a step of uniformly impregnating the inside of the food material with a degrading enzyme. More specifically, the present invention relates to a method of producing cooked food from animal food materials whose taste, texture and flavor are improved, and the obtained cooked food. Background technique [0002] Animal food materials are rich in nutrients such as proteins and lipids, and are an essential food material as an important source of energy and nutrition. Animal food materials are used as food through a ripening step after being slaughtered or captured. In the aging step, structural changes due to post-mortem muscle relaxation and proteolytic reactions due to endogenous enzymes occur, making the texture of the meat soft and concomitantly producing flavor components...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/318A23L1/00A23L13/70
CPCA23L1/3185A23L1/0345A23L1/0085A23P30/32A23L29/065A23L13/74
Inventor 柴田贤哉坂本宏司石原理子中津沙弥香梶原良
Owner 广岛县
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