Method for producing cooked food

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...

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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