Method for improving the heating rate of meat or meat substitute products and enzyme preparation for the same improvement

Abstract

The present invention provides a method for improving the rate of heating of meat or meat substitute products, and an enzyme preparation for improving the rate of heating of meat or meat substitute products. [Solution] A method for improving the heating rate of meat or meat substitute products, comprising the step of acting on food raw materials containing protein and lipid with at least one enzyme selected from the group consisting of phospholipase and lipase. An enzyme preparation for improving the heating rate of meat or meat substitute products, for acting on food raw materials containing protein and lipid during the manufacture of meat or meat substitute products, comprising at least one enzyme selected from the group consisting of phospholipase and lipase.

Description

Technical Field

[0001] The present invention relates to a method for increasing the temperature rise rate of a meat or meat analogue paste product during heating, and an enzyme preparation for said increase.

Background Art

[0002] Livestock meat paste products using livestock meat such as beef and pork, like hamburgers, shaomai, and gyoza, fishery paste products using marine products such as fish meat and shrimp, and meat analogue paste products using plant-derived proteins such as soybean protein are in high demand due to their convenience, as consumers can prepare a meal simply by heating them in a microwave oven or the like when eating. However, the long temperature rise time during heating of these paste products leads to consumer dissatisfaction, and this tendency is particularly prominent for frozen foods. Further, in meat or meat analogue paste products sold with a main ingredient using meat or meat analogue (e.g., a hamburger) and a secondary ingredient (e.g., sauce), such as a hamburger with sauce, enclosed together in a single packaging bag, when a consumer heats the product in a microwave oven or the like during eating, the temperature of the main ingredient using meat or meat analogue such as a hamburger rises more slowly than that of the secondary ingredient such as sauce. Therefore, there is a problem that when attempting to heat the main ingredient such as a hamburger to a desired temperature, the secondary ingredient such as sauce is overheated and scorched. Further, in meat or meat analogue paste products such as gyoza and shaomai, in which an ingredient containing meat or meat analogue is wrapped in a wrapper, when a consumer heats the product in a microwave oven or the like during eating, the temperature of the ingredient containing meat or meat analogue rises more slowly than that of the wrapper. Therefore, there is a problem that when attempting to heat the ingredient containing meat or meat analogue to a desired temperature, the wrapper is overheated, dried, and hardened. Accordingly, a technique for improving the temperature rise rate of meat or meat analogue paste products during heating is desired.

[0003] Patent Document 1 discloses a method for producing a processed livestock meat product, in which phospholipase C and / or phospholipase D are allowed to act on a livestock meat raw material. Patent Document 2 discloses a method for producing a processed meat food, comprising adding transglutaminase and gluconate or lipase to the processed meat food. However, it was previously unknown that using a specific enzyme of the present invention, described later, during the production of meat or meat substitute products can improve the rate at which the resulting meat or meat substitute products heat up. [Prior art documents] [Patent Documents]

[0004] [Patent Document 1] International Publication No. 2010 / 140708 [Patent Document 2] International Publication No. 2020 / 004419 [Overview of the Initiative] [Problems that the invention aims to solve]

[0005] The object of the present invention is to provide a method for improving the rate of heating of meat or meat substitute products, and an enzyme preparation for improving the rate of heating of meat or meat substitute products. [Means for solving the problem]

[0006] The inventors of the present invention conducted diligent research to solve the above problems and found that by producing meat or a meat substitute product by including a step of treating a food raw material containing protein and lipid with at least one enzyme selected from the group consisting of phospholipase and lipase, the rate of heating of the meat or meat substitute product during heating can be improved. Based on the above findings, the inventors conducted further research and completed the present invention.

[0007] In other words, the present invention is as follows: [1] A method for improving the heating rate of meat or a meat substitute product during heating, comprising the step of treating a food raw material containing protein and lipid with at least one enzyme selected from the group consisting of phospholipase and lipase. [2] The method described in [1] above, wherein the heating of the meat or meat substitute product is done by heating in a microwave oven. [2-1] The method described in [1] above, wherein the heating of meat or a meat substitute product is done by heating in a microwave oven or by heating in a water bath. [3] The method according to [1], [2], or [2-1] above, wherein the meat or meat substitute product is a frozen food. [3-1] The method according to [1], [2], or [2-1] above, wherein the meat or meat substitute product is a frozen food or a chilled food. [4] An enzyme preparation for improving the rate of heating of meat or meat substitute products, comprising at least one enzyme selected from the group consisting of phospholipases and lipases, for acting on food raw materials containing proteins and lipids during the manufacture of meat or meat substitute products. [5] The enzyme preparation described in [4] above, wherein the heating of the meat or meat substitute product is by microwave heating. [5-1] The enzyme preparation described in [4] above, wherein the heating of meat or meat substitute products is by heating in a microwave oven or by heating in a water bath. [6] The enzyme preparation according to [4], [5], or [5-1] above, wherein the meat or meat substitute product is a frozen food. [6-1] The enzyme preparation according to [4], [5], or [5-1] above, wherein the meat or meat substitute product is a frozen food or a chilled food. [Effects of the Invention]

[0008] According to the present invention, the rate of temperature rise during heating of meat or meat substitute products can be improved. According to the present invention, the rate of temperature rise during heating of meat or meat substitute products can be improved. Therefore, in meat or meat substitute products such as hamburgers with sauce, where a main ingredient (e.g., hamburger) and a secondary ingredient (e.g., sauce) are packaged together in a single packaging bag and sold, it is expected that when consumers heat the product in a microwave oven or the like at the time of consumption, the main ingredient such as the hamburger can be heated to the desired temperature in a short time without overheating the secondary ingredient such as the sauce. According to the present invention, the rate of heating of meat or meat substitute products can be improved. Therefore, in meat or meat substitute products such as gyoza and shumai, in which the filling containing meat or meat substitute is wrapped in a skin, it is expected that when consumers heat them in a microwave oven or the like when eating, the filling containing meat or meat substitute can be heated to a desired temperature in a short time without the skin becoming overheated. Because the method of the present invention uses enzymes, it is expected to have little impact on the taste and flavor of meat or meat substitute products (less imparting of off-flavors). According to the present invention, the rate of temperature rise during heating of meat or meat substitute products can be improved, allowing for shorter cooking times. This is expected to result in energy savings, reduced serving times in school lunch facilities and restaurants, and shorter cooking times at home. [Brief explanation of the drawing]

[0009] [Figure 1] Figure 1 is a diagram illustrating the measurement points for the hamburger's temperature in Test Example 1. [Figure 2] Figure 2 is a diagram illustrating the measurement points for the hamburger's temperature in Test Example 2. [Figure 3] Figure 3 is a diagram illustrating the measurement points for the hamburger's temperature in Test Example 3. [Modes for carrying out the invention]

[0010] The present invention provides a method for improving the rate of heating of meat or meat substitute products (hereinafter also referred to as the method of the present invention), characterized in that it involves a step of treating a food raw material containing protein and lipid with at least one enzyme selected from the group consisting of phospholipase and lipase to produce meat or meat substitute products.

[0011] In this invention, processed meat products include processed animal meat products and processed seafood products.

[0012] In the present invention, the livestock meat paste product refers to a product (food) obtained by mincing livestock meat such as beef, pork, horse meat, mutton, goat meat, rabbit meat, chicken meat, turkey meat, duck meat, goose meat, and quail meat, adding commonly used food materials and food additives, kneading the mixture, then shaping the resulting material, and subjecting it to heat treatment such as baking, boiling, steaming, frying, smoking, and scalding in hot water. In the present invention, examples of the livestock meat paste product include hamburger steaks, meatballs, sausages, hams, meat loaves, gyoza, shaomai, and the like.

[0013] In the present invention, the seafood paste product refers to a product (food) obtained by kneading salt and seasonings into the surimi of white-fleshed fish such as Alaska pollack, sea bream, and white croaker, or aquatic products such as shark, cutlassfish, squid, and shrimp, shaping the mixture, and subjecting it to heat treatment such as baking, boiling, steaming, frying, smoking, and scalding in hot water. In the present invention, examples of the seafood paste product include fish sausages, kamaboko, chikuwa, fried fish cakes, hanpen, fish meatballs, shrimp dumplings, and the like.

[0014] In the present invention, the alternative meat paste product refers to a paste product (food) using alternative meat that employs plant-derived proteins (for example, soybean protein, pea protein, broad bean protein, chickpea protein, mung bean protein, etc.) in place of meat. In the present invention, examples of the alternative meat paste product include plant-based foods such as hamburger steaks, meatballs, sausages, hams, meat loaves, gyoza, and shaomai, which use alternative meat employing plant-derived proteins in place of meat.

[0015] In the present invention, the meat or alternative meat paste product can be produced by a known method, except that the method includes a step of causing at least one enzyme selected from the group consisting of phospholipase and lipase (also referred to as the enzyme of the present invention in the present specification) to act on a food raw material containing protein and lipid.

[0016] In the production of meat or meat substitute products according to the present invention, the food raw materials containing protein and lipids that are the target of the enzyme according to the present invention are raw materials for meat or meat substitute products (food), and contain at least protein and lipids. Examples of proteins contained in the raw materials include meat (such as beef, pork, horse meat, lamb, goat meat, rabbit meat, chicken, turkey meat, duck meat, goose meat, quail meat, white fish such as Alaska pollock, sea bream, and croaker, and fish and marine products such as shark, scad, squid, and shrimp), or processed products thereof, plant-derived proteins (such as soy protein and pea protein), or processed products thereof. Examples of lipids contained in the raw materials include the fat in the above-mentioned meat, pork fat, beef fat, chicken fat, and vegetable oil.

[0017] In the production of meat or meat substitute products according to the present invention, the amount of protein (for example, livestock meat (lean meat), plant-derived protein, etc.) in the raw materials is preferably 0.1 to 99% by weight, more preferably 1 to 97% by weight, and even more preferably 10 to 90% by weight, relative to the total weight of the raw materials.

[0018] In the production of meat or meat substitute products according to the present invention, the amount of lipids in the raw materials is preferably 0.1 to 99% by weight, more preferably 1 to 50% by weight, and even more preferably 3 to 30% by weight, relative to the total weight of the raw materials. If the raw meat contains lipids, the amount of lipids contained in the raw meat should be within the above range. If the amount of lipids contained in the raw meat is insufficient, lipids (e.g., pork fat, beef fat, chicken fat, vegetable oil, etc.) may be added in total to reach the above range.

[0019] In the present invention, meat or meat substitute products may contain, in addition to the above-mentioned components, ingredients commonly used in meat or meat substitute products (for example, onions, breadcrumbs, eggs, vegetable protein, gluten, egg whites, gelatin, casein and other proteins) and food additives (for example, salt, starch, modified starch, wheat flour, potato starch, meat extract, umami seasonings, nutmeg and other seasonings, spices, color fixatives, antioxidants, excipients such as dextrin, protein hydrolysates, partially hydrolyzed proteins, chelating agents such as citrates and polyphosphates, reducing agents such as glutathione and cysteine, calcium chloride, alginic acid, lye water, pigments, acidulants, flavorings, etc.) as raw materials.

[0020] The enzymes used in this invention include (1) phospholipase, (2) lipase, and (3) a combination of phospholipase and lipase, but (3) the combination of phospholipase and lipase is particularly preferred.

[0021] In the present invention, any of phospholipase A, phospholipase B, phospholipase C, or phospholipase D can be used, but phospholipase D is preferred among them.

[0022] Phospholipase is an enzyme that has the activity to hydrolyze phospholipids. In this specification, the active unit of phospholipase D is measured and defined as follows: Mix 0.9 mL of substrate solution containing phosphatidylcholine with 0.1 mL of enzyme solution and react at 37°C for 30 minutes. After stopping the reaction, add 50 μL of the reaction solution to 1 mL of color-developing solution containing choline oxidase, peroxidase, etc., and react for 5 minutes. After stopping the reaction, measure the amount of dye produced from choline. One unit (U) is defined as the amount of enzyme that releases 1 μmol of choline per minute at 37°C using phosphatidylcholine as a substrate. A commercially available phospholipase D can be used, for example, Denatzyme PMD-P1 (Nagase & Co., Ltd.).

[0023] In the present invention, the amount of phospholipase (e.g., phospholipase D) used is preferably 0.001 U or more, more preferably 0.01 to 10000 U, even more preferably 0.1 to 1000 U, and even more preferably 0.5 to 500 U, in terms of enzyme activity per 1 g of lipid in the raw material of meat or meat substitute paste product.

[0024] The duration of action (reaction time) of a phospholipase (e.g., phospholipase D) is not particularly limited as long as the enzyme can act on the phospholipid substrate, but examples include 0 minutes or more, 1 minute or more, 3 minutes or more, 5 minutes or more, 10 minutes or more, 20 minutes or more, and 30 minutes or more. Also, examples include 168 hours or less, 72 hours or less, 48 ​​hours or less, 24 hours or less, 12 hours or less, 6 hours or less, 3 hours or less, 2 hours or less, and 1 hour or less. A realistic duration of action is preferably 0 to 148 hours, and more preferably 10 minutes to 148 hours. The action temperature (reaction temperature) is also not particularly limited as long as the enzyme maintains its activity, but a realistic temperature of 0 to 60°C is preferable. The enzymatic reaction can be terminated, for example, by heating at 70 to 75°C for 5 to 10 minutes.

[0025] The lipase used in this invention is an enzyme that catalyzes the hydrolysis reaction of fatty acid esters into fatty acids and glycerol. An example of lipase is the enzyme commercially available from Amano Enzyme Co., Ltd. under the trade name "Lipase AY 'Amano' 400SD". In this specification, the enzymatic activity of lipase is measured by emulsifying 100 ml of olive oil with 150 ml of 2% PVA (polyvinyl alcohol) reagent to form a substrate. 5 ml of this substrate, 4 ml of McIlbain buffer (pH 7.0), and 1 ml of the enzyme solution are mixed and reacted at 37°C for 60 minutes. After the reaction is stopped, the resulting fatty acids are measured by titration. One unit (U) is defined as the activity that liberates an acid equivalent to 1 μmol of free oleic acid.

[0026] In the present invention, the amount of lipase used is preferably such that the enzyme activity is 0.001 U or more, more preferably 0.01 to 1000 U, per 1 g of lipid in the raw material of meat or meat substitute paste product. 0U, more preferably 0.1 to 1000U, and even more preferably 0.5 to 100U.

[0027] The duration of action, temperature of action, and method for terminating the enzymatic reaction of lipase are the same as those for phospholipase described above.

[0028] In the present invention, when using a combination of phospholipase (e.g., phospholipase D) and lipase, The amount of phospholipase (e.g., phospholipase D) used is such that the enzyme activity per 1 g of lipid in the raw material of meat or meat substitute is preferably 0.001 U or more, more preferably 0.01 to 10000 U, even more preferably 0.1 to 1000 U, and even more preferably 0.5 to 100 U, and The amount of lipase used is preferably 0.001 U or more, more preferably 0.01 to 10000 U, even more preferably 0.1 to 1000 U, and even more preferably 0.5 to 100 U, with respect to 1 g of lipids in the raw materials of meat or meat substitute products. In the method of the present invention, an enzyme preparation containing a combination of phospholipase D and lipase, "Activa® Juicy Keep" (trade name) (manufactured by Ajinomoto Co., Inc.), can also be used.

[0029] In the present invention, when a phospholipase (e.g., phospholipase D) and lipase are used in combination, the ratio of the enzyme activity (U) of the phospholipase (e.g., phospholipase D):lipase (phospholipase (e.g., phospholipase D):lipase) is preferably 1U:0.001~1000U, more preferably 1U:0.005~500U, and even more preferably 1U:0.01~100U.

[0030] When using multiple enzymes, the order of addition is not critical; they can be added simultaneously or sequentially with a time difference. However, for convenience, it is preferable to add them all at the same time.

[0031] By mixing food raw materials containing protein and lipids with the enzyme of the present invention, and allowing the enzyme to act on the lipids at the above-mentioned operating temperature and operating time, it is possible to produce meat or meat substitute products with improved heating rate.

[0032] The meat or meat substitute product produced by the method of the present invention described above can be processed into retort foods, chilled foods, frozen foods, etc., by conventional means used in food production. Conventionally, meat or meat substitute products have been problematic due to the long heating time required, and this problem was particularly pronounced in frozen foods. Therefore, the present invention is especially useful when the meat or meat substitute product is a frozen food.

[0033] The meat or meat substitute product produced by the method of the present invention described above exhibits an improved rate of heating compared to the meat or meat substitute product produced without the addition of the enzymes described in the present invention. The improvement in the heating rate during heating can be evaluated, for example, in accordance with the evaluations in Test Examples 1 to 3 described later.

[0034] In the present invention, methods for heating meat or meat substitute products when consuming them include, for example, heating in a microwave oven, grilling, boiling, steaming, frying, smoking, and simmering. If the meat or meat substitute product is in a heat-resistant packaging container (bag) for microwave or hot water bath use, it may be heated in the microwave or hot water bath while still in the container (bag).

[0035] The present invention also relates to an enzyme preparation (hereinafter referred to as the enzyme preparation of the present invention) for improving the rate of heating of meat or meat substitute products during the manufacture of such products, for use on food raw materials containing proteins and lipids, selected from the group consisting of phospholipases and lipases (the enzyme in the present invention). In the enzyme preparation of the present invention, the definition and examples of "meat or meat substitute products," the definition, examples, amount used, duration of action, and temperature of "the enzyme in the present invention" and "food raw materials containing proteins and lipids that are the target of the enzyme in the present invention" are the same as those described in the method of the present invention. The enzyme preparation of the present invention can be used in the method of the present invention described above.

[0036] In this specification, "food" is a broad concept encompassing anything that can be taken orally (excluding pharmaceuticals), and includes not only so-called "foods" but also health supplements, functional foods (e.g., foods for specified health uses, foods with functional claims, foods with nutritional function claims), and other supplements. [Examples]

[0037] The present invention will be described in more detail below with reference to examples and test cases, but the present invention is not limited to these examples and test cases. Table 1 shows the general names, product names, manufacturers, or suppliers of the raw materials used in the following test examples 1-3. Table 2 shows the names, models, and manufacturers of the equipment used in the following test examples 1-3.

[0038] [Table 1]

[0039] [Table 2]

[0040] [Test Example 1] Evaluation of the effect of adding enzymes (lipase, phospholipase D, or a combination thereof) on the heating rate of frozen hamburgers during microwave heating. The following tests were conducted to evaluate the effect of adding enzymes (lipase, phospholipase D, or a combination thereof) on the heating rate of frozen hamburgers during microwave heating.

[0041] (Preparation of hamburgers for Examples 1-7 and Comparative Example 1 (control)) Frozen hamburgers for Examples 1-7 were prepared according to the following hamburger preparation method (steps 1-11) and stored frozen until evaluation. Furthermore, the frozen hamburger of Comparative Example 1 (control) was prepared and stored frozen using the same method as in Examples 1 to 7, except that the enzyme was not added in step 4 below. Table 3-1 shows the proportions of raw materials used in Examples 1-7 and Comparative Example 1. Table 3-2 shows the amount of enzyme used in Examples 1 to 7, as described in Table 3-1, converted to the number of enzyme units per gram of lipid. The conversion method is as follows: For example, in Example 1, 0.017g of lipase (product name: Lipase AY "Amano" 400SD) (100x diluted powder) is added to 12.60g of lipid (pork fat). Since the lipase activity of lipase (product name: Lipase AY "Amano" 400SD) (raw powder) is 470,000 U / g, the number of enzyme (lipase) units per gram of lipid in Example 1 is approximately 6.3 U / g (= 470,000 U × 0.00017 / 12.60g). In addition, in Example 4, 0.148 g of phospholipase D (product name: Denatzyme PMD-P1) (100x diluted powder) was added to 12.60 g of lipid (pork fat). Since the phospholipase D activity of phospholipase D (product name: Denatzyme PMD-P1) (raw powder) is 56584 U / g, the number of enzyme (phospholipase D) units per gram of lipid in Example 4 is approximately 6.6 U / g (= 56584 U × 0.00148 / 12.60 g). Furthermore, since the beef brisket and pork shoulder used in this test example 1 were the lean portions from which the fat (lipid) had been removed, the fat content of the raw materials was hardly affected.

[0042] (How to prepare hamburgers) Step 1. The raw materials were weighed according to the formula in Table 3-1. Step 2. The pork fat was minced into 3mm diameter pieces using a meat grinder. The fatty parts of the beef brisket and pork shoulder were removed, and then each was minced into 3mm diameter pieces using a meat grinder. Step 3. Lipase and phospholipase D were pre-dispersed 100 times with starch hydrolysate. Step 4. Add the minced beef brisket, pork shoulder, and pork fat obtained in Step 2, along with salt dissolved in water, polyphosphate, and enzyme, to a KitchenAid mixer and mix at the "1st speed" for 4 minutes while cooling with ice water. (Enzymatic reactions occur from the time the enzyme is added and mixed in Step 4 until the product temperature reaches around 70°C during baking in Step 8, at which point the enzyme becomes inactive.) Step 5. Add the umami seasoning and liquid egg white to the mixture obtained in Step 4, and mix for 1 minute and 30 seconds at the "1st speed" of the mixer while cooling with ice water. Step 6. Add breadcrumbs to the mixture obtained in Step 5, and while cooling with ice water, mix in a mixer at "1 Mixed at a "fast" speed for 30 seconds. Step 7. 150g portions of the mixture obtained in Step 6 were taken and shaped using a round mold measuring 84mm in diameter and 20mm in height, with a thin layer of edible blended oil applied to the inside, to form the hamburger patties. Step 8. Place the hamburger mixture obtained in Step 7 onto a hot plate set to 160°C, cover, and cook for 7 minutes and 30 seconds. Flip it over, cover again, and cook for another 7 minutes. (Enzymes denature and become inactive when the food temperature reaches around 70°C.) Step 9. The hamburger patties prepared in Step 8 were baked in a 180°C steam convection oven (oven mode) for 5 minutes. Step 10. The baked hamburger patties obtained in Step 9 were frozen in a blast chiller for 30 minutes to 1 hour to obtain frozen hamburger patties with a diameter of approximately 80 mm and a thickness of approximately 24 mm. Step 11. Each frozen hamburger patty obtained in Step 10 was vacuum-sealed using a vacuum packaging machine and stored frozen until evaluation.

[0043] [Table 3-1]

[0044] [Table 3-2]

[0045] (Evaluation of the heating rate when heating frozen hamburgers in a microwave oven) The frozen hamburgers prepared in Examples 1-7 and Comparative Example 1 were evaluated for their heating rate during microwave heating using the following evaluation methods (Steps 1 and 2). For each of the frozen hamburgers in Examples 1-7 and Comparative Example 1, 4-5 samples were prepared and evaluated individually. However, to prevent temperature variations inside the microwave, only one microwave oven was used for measurement, and after each hamburger measurement, the inside of the microwave was cooled back to its pre-measurement state using a towel soaked in ice water and wrung out before the next measurement was performed.

[0046] (Evaluation method) Procedure 1. Remove the frozen hamburger from its vacuum packaging and immediately measure its initial temperature by inserting a thermometer to a depth of 12 mm at five locations: the center of the hamburger (indicated by arrows in Figure 1) and four locations 1 cm away from the center in both the vertical and horizontal directions, as shown by the black circles in Figure 1. Procedure 2. After the measurement in Procedure 1, place the frozen hamburger on a paper plate and start heating in a 600W microwave. Remove the hamburger after 1 minute and measure its temperature (temperature after 1 minute of heating). After measuring, return it to the microwave and heat for another 2 minutes, then remove it and measure its temperature (temperature after 3 minutes of heating). After measuring, return it to the microwave and heat for another 2 minutes, then remove it and measure its temperature (temperature after 5 minutes of heating). The temperature should be measured at the same locations as in Procedure 1 (a total of 5 locations).

[0047] The evaluation results (average values ​​of 5 measurement points for 4 to 5 samples each for Examples 1 to 7 and Comparative Example 1) are shown in Table 4. As shown in Table 4, at 3 minutes of microwave heating, Comparative Example 1, which did not contain enzymes, reached 46.0°C, while Examples 1-3, which used lipase, reached 52.7-58.4°C, and Examples 4-6, which used phospholipase D, reached 55.3-58.2°C. These results indicate that the use of lipase or phospholipase D accelerated the heating rate. Furthermore, as shown in the results in Table 4, the temperature in Example 7, where lipase and phospholipase D were used in combination, was 58.9°C after 3 minutes of microwave heating. This result indicates that the heating rate was even faster when lipase and phospholipase D were used in combination compared to when lipase or phospholipase D was used alone.

[0048] [Table 4]

[0049] [Test Example 2] Evaluation of the effect of adding enzymes (lipase, phospholipase D, or a combination thereof) on the heating rate of frozen hamburgers during water bath heating. The following tests were conducted to evaluate the effect of adding enzymes (lipase, phospholipase D, or a combination thereof) on the heating rate of frozen hamburgers during water bath heating.

[0050] (Preparation of hamburgers for Examples 8-10 and Comparative Example 2 (Control)) Frozen hamburgers for Examples 8-10 were prepared according to the following hamburger preparation method (steps 1-11) and stored frozen until evaluation. Furthermore, the frozen hamburger for Comparative Example 2 (control) was prepared and stored frozen using the same method as in Examples 8-10, except that the enzyme was not added in step 4 below. Table 5-1 shows the proportions of raw materials used in Examples 8-10 and Comparative Example 2. Table 5-2 shows the amount of enzyme used in Examples 8-10, as described in Table 5-1, converted to the number of enzyme units per gram of lipid.

[0051] (How to prepare hamburgers) Step 1. The raw materials were weighed according to the formula in Table 5-1. Step 2. The pork fat was minced into 3mm diameter pieces using a meat grinder. The fatty parts of the beef brisket and pork shoulder were removed, and then each was minced into 3mm diameter pieces using a meat grinder. Step 3. Lipase and phospholipase D were pre-dispersed 100 times with starch hydrolysate. Step 4. Add the minced beef brisket, pork shoulder, and pork fat obtained in Step 2, along with salt dissolved in water, polyphosphate, and enzyme, to a KitchenAid mixer and mix at the "1st speed" for 4 minutes while cooling with ice water. (Enzymatic reactions occur from the time the enzyme is added and mixed in Step 4 until the product temperature reaches around 70°C during baking in Step 8, at which point the enzyme becomes inactive.) Step 5. Add the umami seasoning and liquid egg white to the mixture obtained in Step 4, and mix for 1 minute and 30 seconds at the "1st speed" of the mixer while cooling with ice water. Step 6. Add breadcrumbs to the mixture obtained in Step 5, and while cooling with ice water, mix in a mixer at "1 Mixed at a "fast" speed for 30 seconds. Step 7. 150g portions of the mixture obtained in Step 6 were taken and shaped using a round mold measuring 84mm in diameter and 20mm in height, with a thin layer of edible blended oil applied to the inside, to form the hamburger patties. Step 8. Place the hamburger mixture obtained in Step 7 onto a hot plate set to 160°C, cover, and cook for 7 minutes and 30 seconds. Flip it over, cover again, and cook for another 7 minutes. (Enzymes denature and become inactive when the food temperature reaches around 70°C.) Step 9. The hamburger patties prepared in Step 8 were baked in a 180°C steam convection oven (oven mode) for 5 minutes. Step 10. The baked hamburger patties obtained in Step 9 were frozen in a blast chiller for 30 minutes to 1 hour to obtain frozen hamburger patties with a diameter of approximately 80 mm and a thickness of approximately 24 mm. Step 11. Each frozen hamburger patty obtained in Step 10 was vacuum-sealed using a vacuum packaging machine and stored frozen until evaluation.

[0052] [Table 5-1]

[0053] [Table 5-2]

[0054] (Evaluation of the heating rate when heating frozen hamburgers in a water bath) The frozen hamburgers prepared in Examples 8-10 and Comparative Example 2 were evaluated for their heating rate during water bath heating using the following evaluation method (steps 1-4). For each of the frozen hamburgers in Examples 8-10 and Comparative Example 2, two samples were prepared and evaluated individually.

[0055] (Evaluation method) Step 1. Pour 2000g of water into a 26.2cm diameter (21.5cm inner diameter) saucepan and bring it to a boil on a gas stove. Prepare additional hot water separately. Step 2. Remove the frozen hamburger from its vacuum packaging and immediately measure its weight. Also, measure the initial temperature of the frozen hamburger by inserting a thermometer to a depth of 12 mm at one point in the center of the hamburger (indicated by the arrow in Figure 2), as shown by the black circle in Figure 2. Then, vacuum-seal it in a new vacuum bag and store it frozen until cooking is started. Step 3. Adjust the amount of boiling water in the pot from Step 1 back to 2000g. Add the vacuum-packed hamburgers (Test Section 1) that were frozen in Step 2 to the boiling water in the pot, making sure they do not overlap. Adjust the heat to medium, just enough to maintain a boil, cover, and heat. Step 4: Five minutes after the start of heating in Step 3, remove the hamburger, open the vacuum packaging, and quickly measure the temperature of the hamburger (temperature after 5 minutes of heating). After measurement, place the hamburger in a new bag and vacuum seal it. Adjust the amount of boiling water in the pot again to 2000g, and place the vacuum-sealed hamburger into the boiling water in the pot in the same way as in Step 3. After heating for another 10 minutes, remove the hamburger, open the vacuum packaging, and quickly measure the temperature of the hamburger (temperature after 15 minutes of heating). The temperature should be measured at the same location as in Step 2 (one location).

[0056] The evaluation results (average values ​​of measurement results from one location in each of the two samples for Examples 8-10 and Comparative Example 2) are shown in Table 6. As shown in Table 6, at a water bath heating time of 5 minutes, Comparative Example 2, which did not contain enzymes, reached 8.6°C, while Example 8, which used lipase, reached 10.4°C, and Example 9, which used phospholipase D, reached 9.9°C. These results indicate that the heating rate was accelerated by the use of lipase or phospholipase D. Furthermore, as shown in the results in Table 6, the temperature in Example 10, which used a combination of lipase and phospholipase D, was 18.0°C after 5 minutes of water bath heating. This result indicates that the heating rate was even faster when using a combination of lipase and phospholipase D compared to using lipase or phospholipase D alone.

[0057] Furthermore, as shown in the results in Table 6, at 15 minutes of water bath heating, Comparative Example 2, which did not contain enzymes, reached 66.7°C, while Example 8, which used lipase, reached 69.2°C, Example 9, which used phospholipase D, reached 72.1°C, and Example 10, which used a combination of lipase and phospholipase D, reached 72.4°C. These results indicate that the heating rate was accelerated by using lipase, phospholipase D, or a combination of lipase and phospholipase D.

[0058] [Table 6]

[0059] [Test Example 3] Evaluation of the effect of adding enzymes (lipase, phospholipase D, or a combination thereof) on the heating rate of chilled hamburgers during microwave heating. The following tests were conducted to evaluate the effect of adding enzymes (lipase, phospholipase D, or a combination thereof) on the heating rate of chilled hamburgers during microwave heating.

[0060] (Preparation of hamburgers for Examples 11-13 and Comparative Example 3 (Control)) Chilled hamburgers for Examples 11-13 were prepared according to the following hamburger preparation method (steps 1-11) and stored in the refrigerator until evaluation. Furthermore, the chilled hamburger for Comparative Example 3 (control) was prepared and stored refrigerated using the same method as in Examples 11-13, except that the enzyme was not added in step 4 below. Table 7-1 shows the proportions of raw materials used in Examples 11-13 and Comparative Example 3. Table 7-2 shows the amount of enzyme used in Examples 11-13, as described in Table 7-1, converted to the number of enzyme units per gram of lipid.

[0061] (How to prepare hamburgers) Step 1. The raw materials were weighed according to the formula in Table 7-1. Step 2. The pork fat was minced into 3mm diameter pieces using a meat grinder. The fatty parts of the beef brisket and pork shoulder were removed, and then each was minced into 3mm diameter pieces using a meat grinder. Step 3. Lipase and phospholipase D were pre-dispersed 100 times with starch hydrolysate. Step 4. Add the minced beef brisket, pork shoulder, and pork fat obtained in Step 2, along with salt dissolved in water, polyphosphate, and enzyme, to a KitchenAid mixer and mix at the "1st speed" for 4 minutes while cooling with ice water. (Enzymatic reactions occur from the time the enzyme is added and mixed in Step 4 until the product temperature reaches around 70°C during baking in Step 8, at which point the enzyme becomes inactive.) Step 5. Add the umami seasoning and liquid egg white to the mixture obtained in Step 4, and mix for 1 minute and 30 seconds at the "1st speed" of the mixer while cooling with ice water. Step 6. Add breadcrumbs to the mixture obtained in Step 5, and while cooling with ice water, mix in a mixer at "1 Mixed at a "fast" speed for 30 seconds. Step 7. 150g portions of the mixture obtained in Step 6 were taken and shaped using a round mold measuring 84mm in diameter and 20mm in height, with a thin layer of edible blended oil applied to the inside, to form the hamburger patties. Step 8. Place the hamburger mixture obtained in Step 7 onto a hot plate set to 160°C, cover, and cook for 7 minutes and 30 seconds. Flip it over, cover again, and cook for another 7 minutes. (Enzymes denature and become inactive when the food temperature reaches around 70°C.) Step 9. The hamburger patties prepared in Step 8 were baked in a 180°C steam convection oven (oven mode) for 5 minutes. Step 10. The baked hamburger patties obtained in Step 9 were cooled in the refrigerator for 30 minutes to 1 hour to obtain chilled hamburger patties with a diameter of approximately 82 mm and a thickness of approximately 26 mm. Step 11. Each hamburger patty (chilled hamburger) obtained in Step 10 was vacuum-sealed using a vacuum packaging machine and stored in the refrigerator until evaluation.

[0062] [Table 7-1]

[0063] [Table 7-2]

[0064] (Evaluation of the heating rate when chilled hamburgers are heated in a microwave oven) The chilled hamburgers prepared in Examples 11-13 and Comparative Example 3 were evaluated for their heating rate during microwave heating using the following evaluation method (Steps 1 and 2). For Examples 11-13 and Comparative Example 3, 4-5 samples of chilled hamburgers were prepared for each example, and each was evaluated individually. However, to prevent temperature variations inside the microwave, only one microwave oven was used for measurement, and after each hamburger measurement, the inside of the microwave was cooled back to its pre-measurement state using a towel soaked in ice water and wrung out before the next measurement was performed.

[0065] (Evaluation method) Procedure 1. Remove the refrigerated hamburger (chilled hamburger) from its vacuum packaging and immediately measure its initial temperature by inserting a thermometer to a depth of 9 mm at five locations: the center of the hamburger vertically and horizontally (indicated by arrows in Figure 3), and four locations 1 cm vertically and horizontally away from the center. Procedure 2. After the measurement in Procedure 1, place the hamburger on a paper plate and start heating in a 600W microwave oven. Remove the hamburger after 1 minute and measure the temperature (temperature after 1 minute of heating). After measuring, return the hamburger to the microwave and heat for another 0.5 minutes, then remove it and measure the temperature (temperature after 1.5 minutes of heating). After measuring, return the hamburger to the microwave and heat for another 0.5 minutes, then remove it and measure the temperature (temperature after 2 minutes of heating). After measuring, return the hamburger to the microwave and heat for another 0.5 minutes, then remove it and measure the temperature (temperature after 2.5 minutes of heating). After measuring, return the hamburger to the microwave and heat for another 0.5 minutes, then remove it and measure the temperature (temperature after 3 minutes of heating). The temperature should be measured at the same locations as in Procedure 1 (a total of 5 locations).

[0066] The evaluation results (average values ​​of 5 measurement points for 4 to 5 samples each for Examples 11-13 and Comparative Example 3) are shown in Table 8. As shown in Table 8, at 1.5 minutes of microwave heating, Comparative Example 3, which did not contain enzymes, reached 39.3°C, while Example 11, which used lipase, reached 48.5°C, and Example 12, which used phospholipase D, reached 45.6°C. These results indicate that the use of lipase or phospholipase D accelerated the heating rate. Furthermore, as shown in the results in Table 8, the temperature in Example 13, which used a combination of lipase and phospholipase D, reached 53.7°C after 1.5 minutes of microwave heating. This result indicates that the heating rate was even faster when using a combination of lipase and phospholipase D compared to using lipase or phospholipase D alone.

[0067] Furthermore, as shown in Table 8, at 2 minutes of microwave heating, Comparative Example 3 (no enzyme added) was 55.7°C, while Example 11 (using lipase) was 61.1°C, Example 12 (using phospholipase D) was 66.9°C, and Example 13 (using a combination of lipase and phospholipase D) was 66.9°C. At 2.5 minutes of microwave heating, Comparative Example 3 (no enzyme added) was 69.6°C, while Example 11 (using lipase) was 75.5°C, Example 12 (using phospholipase D) was 80.2°C, and Example 13 (using a combination of lipase and phospholipase D) was 79.0°C. At 3 minutes of microwave heating, Comparative Example 3 (no enzyme added) was 77.0°C, while Example 11 (using lipase) was 86.4°C, Example 12 (using phospholipase D) was 85.3°C, and Example 13 (using a combination of lipase and phospholipase D) was 85.9°C. These results indicate that the use of lipase, phospholipase D, or a combination of lipase and phospholipase D resulted in a faster heating rate.

[0068] [Table 8] [Industrial applicability]

[0069] According to the present invention, a method for improving the rate of heating of meat or meat substitute products, and an enzyme preparation for improving the rate of heating of meat or meat substitute products can be provided.

Claims

1. A method for improving the heating rate of meat or a meat substitute product during heating, comprising the step of treating a food raw material containing protein and lipid with at least one enzyme selected from the group consisting of phospholipase and lipase.

2. The method according to claim 1, wherein the heating of meat or a meat substitute product is by heating in a microwave oven or by heating in a water bath.

3. The method according to claim 1 or 2, wherein the meat or meat substitute product is a frozen food or a chilled food.

4. An enzyme preparation for improving the heating rate of meat or meat substitute products during the manufacturing of such products, comprising at least one enzyme selected from the group consisting of phospholipases and lipases, for acting on food raw materials containing proteins and lipids during the manufacturing of such meat or meat substitute products.

5. The enzyme preparation according to claim 4, wherein the heating of meat or a meat substitute product is by heating in a microwave oven or by heating in a water bath.

6. The enzyme preparation according to claim 4 or 5, wherein the meat or meat substitute product is a frozen food or a chilled food.

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