Method of producing matured food

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...

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

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