Method for producing cooked food

一种熟化食品、动物性食品的技术，应用在其味觉,获得的熟化食品,质地和风味被改善的熟化食品领域，能够解决难浸渍动物性食品材料、苦味物质改变、酶溶液色素析出等问题，达到增加视觉可口性、增加满足感、增加嫩度的效果

Active Publication Date: 2016-05-25
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 for producing cooked food
  • Method for producing cooked food
  • Method for producing cooked food

Examples

Experimental program
Comparison scheme
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 (NationalNE-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 AmanoEnzyme, 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 0.0...

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 AmanoEnzyme, Inc.) adjusted to 0.5% by mass using a phosphate buffered saline solution (pH5.8) 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 a...

Embodiment 3

[0074] Calamari (Japanese flying squid) was frozen at -30°C in a refrigerator. Completely frozen squid was partially thawed using a microwave (NationalNE-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 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) for 1 minute After that, 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...

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PUM

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Abstract

The present invention can efficiently and easily produce cooked food in a short period of time, which is softened while maintaining the inherent shape of the food material used, and people who have difficulty in chewing and swallowing can sufficiently recognize what kind of food has been eaten and bring Eat that food with satisfaction. Specifically, the present invention can produce cooked foods in which tissue-bound proteins in animal food materials are mainly decomposed while adjusting the degree of decomposition to reduce elasticity and improve taste. That is, the method of the present invention includes a decomposing enzyme introducing step in which the decomposing enzyme is in contact with the surface of the food material and uniformly introduced into the inside of the food material under a controlled pressure, and a maturing step in which the food is decomposed by the action of the decomposing enzyme Enzyme substrate contained in the material while maintaining the shape of the food material, wherein the decomposing enzyme introduction step includes an expansion step of expanding the food material in a shape-maintaining state under reduced pressure and compressing the food material thus expanded into a ratio A small volume compression step of the food material prior to processing.

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 Patents(China)
IPC IPC(8): A23L13/70A23L5/10
CPCA23P30/32A23L29/065A23L13/74
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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