JP2020074730A - Softened food production method - Google Patents
Softened food production method Download PDFInfo
- Publication number
- JP2020074730A JP2020074730A JP2018211463A JP2018211463A JP2020074730A JP 2020074730 A JP2020074730 A JP 2020074730A JP 2018211463 A JP2018211463 A JP 2018211463A JP 2018211463 A JP2018211463 A JP 2018211463A JP 2020074730 A JP2020074730 A JP 2020074730A
- Authority
- JP
- Japan
- Prior art keywords
- meat
- enzyme
- temperature
- softened food
- softened
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Abstract
Description
本発明は、肉類からなる軟化食品を製造する方法に関する。 TECHNICAL FIELD The present invention relates to a method for producing a softened food made of meat.
近年の高齢化に伴い、嚥下障害を有する者や咀嚼力が低下した者が増加していることから、歯茎や舌で容易に潰すことができる軟化食品（所謂、やわらか食）の開発が求められている。従来の軟化食品は、食材を細かく刻む、ミキサー等ですり潰すといった手法を用いて製造されていた。しかしながら、これらの手法で製造した軟化食品は、食材が原形をとどめておらず、見た目や食味が元の食材と比較して悪化していることで、軟化食品を食する者の食欲の減退を招いていた。 With the recent aging of the population, the number of people with dysphagia and reduced masticatory power is increasing, so it is necessary to develop soft foods (so-called soft foods) that can be easily crushed by the gums or tongue. ing. Conventional softened foods have been manufactured by finely chopping food materials and crushing them with a mixer or the like. However, the softened foods produced by these methods do not retain their original shape, and their appearance and taste are worse than the original foods, which reduces the appetite of those who eat softened foods. I was invited.
そこで、近年、食品業界では、食材の形状をできる限り維持したまま食材を軟化させる方法の一つとして、酵素によりタンパク質などの基質を分解して食材を軟化させる方法に注目が集まっている。 Therefore, in recent years, in the food industry, attention has been focused on a method of decomposing a substrate such as a protein with an enzyme to soften the food as one of the methods of softening the food while maintaining the shape of the food as much as possible.
例えば、特許文献１には、魚介類を原材料とする加工食品を製造する方法が開示されており、当該特許文献１に開示された方法によれば、魚介類中の酵素基質を所定の分解酵素の作用によって分解させる工程を行うことで、形状を保持した柔軟な食感を有する加工食品を製造することができる。 For example, Patent Document 1 discloses a method for producing a processed food using fish and shellfish as a raw material. According to the method disclosed in Patent Document 1, an enzyme substrate in fish and shellfish is decomposed into a predetermined degrading enzyme. By carrying out the step of decomposing by the action of the above, it is possible to manufacture a processed food having a soft texture while maintaining its shape.
ところで、肉類は、酵素処理によって基質の分解が進み過ぎると、未処理の肉類と異なった味や食感を伴う食味となるため、軟化食品を食する者は、未処理の肉類の食味との違いに違和感を抱き、食欲が減退するという問題がある。 By the way, when the decomposition of the substrate is excessively advanced due to the enzymatic treatment, the meat has a taste and a texture different from that of the untreated meat, so that those who eat the softened food have the same taste as that of the untreated meat. There is a problem that the difference makes them feel uncomfortable and their appetite is diminished.
また、酵素を浸透させた肉類全体を酵素の活性温度まで加熱する場合、煮る、火で炙るといった一般的に用いられることの多い加熱方法を使用すると、表面から内部に向けて徐々に熱が伝達されるため、表面側から順に基質の分解が進むことになる。そのため、内部における基質の分解が十分進行するだけの処理時間を確保しようとした場合、表面側の基質の分解が進み過ぎて、処理後の肉類の見た目や形状が悪化するため、軟化食品を食する者は、未処理の肉類との見た目や形状の違いにも違和感を抱き、食欲が減退するという問題もある。 In addition, when heating the whole meat that has been infiltrated with the enzyme up to the activation temperature of the enzyme, if you use a heating method that is commonly used, such as boiling or roasting with fire, heat is gradually transferred from the surface to the inside. Therefore, the decomposition of the substrate proceeds from the surface side. Therefore, if an attempt is made to secure a treatment time sufficient for the decomposition of the substrate inside to proceed sufficiently, the decomposition of the substrate on the surface side will proceed too much, and the appearance and shape of the processed meat will deteriorate, so eating soft foods There is also a problem that the person who feels discomfort feels uncomfortable with the appearance and shape of the untreated meat, and the appetite decreases.
本発明は以上の実情に鑑みなされたものであり、見た目や形状、食味をできる限り維持しつつ、肉類を原材料とする軟化食品を製造できる方法の提供を、その目的とする。 The present invention has been made in view of the above circumstances, and an object thereof is to provide a method for producing a softened food using meat as a raw material while maintaining the appearance, shape, and taste as much as possible.
上記目的を達成するための本発明に係る軟化食品製造方法は、肉類からなる軟化食品を製造する方法であって、
前記肉類に、当該肉類中の所定の基質を分解する酵素を浸透させる浸透工程と、
前記酵素を浸透させた前記肉類に電圧を印加して、前記肉類を前記酵素の活性温度まで加熱する通電加熱工程とを実施する点にある。
The softened food manufacturing method according to the present invention for achieving the above object is a method for manufacturing a softened food consisting of meat,
An infiltration step of infiltrating the meat with an enzyme that decomposes a predetermined substrate in the meat,
A voltage is applied to the meat infiltrated with the enzyme to heat the meat up to the activation temperature of the enzyme by an electric heating step.
上記特徴構成によれば、酵素を浸透させた肉類に電圧を印加することで電流が流れてジュール熱が発生し、このジュール熱によって肉類が酵素の活性温度まで加熱され、肉類が酵素の活性温度まで加熱されることで、酵素による分解作用によって肉類中の基質が分解し、肉類が所定の硬さに軟化する。このように、上記特徴構成によれば、肉類に電圧を印加することで、一般的な加熱方法を使用した場合と異なり、肉類全体を均一に加熱したり、内部を優先的に加熱したりすることが可能となるため、肉類全体を軟化させる際に表面側の分解が進み過ぎるという問題が生じ難く、軟化食品の食味や見た目、形状が悪化するという問題が生じ難い。 According to the above characteristic configuration, by applying a voltage to the meat infiltrated with the enzyme, an electric current flows to generate Joule heat, the Joule heat heats the meat to the activation temperature of the enzyme, and the meat is heated to the activation temperature of the enzyme. When heated to the temperature, the substrate in the meat is decomposed by the decomposition action of the enzyme, and the meat is softened to a predetermined hardness. As described above, according to the above characteristic configuration, by applying a voltage to the meat, unlike the case where a general heating method is used, the entire meat is uniformly heated or the inside is preferentially heated. Therefore, when softening the whole meat, the problem that the surface side is decomposed too much does not easily occur, and the problem that the taste, appearance and shape of the softened food is deteriorated does not easily occur.
また、本発明に係る軟化食品製造方法の更なる特徴構成は、前記浸透工程において、前記肉類の全体に均一に前記酵素を浸透させ、
前記通電加熱工程において、前記肉類の全体に電圧を印加して、前記肉類の全体を均一に加熱する点にある。
Further, a further characteristic configuration of the softened food manufacturing method according to the present invention, in the permeation step, the enzyme is uniformly permeated throughout the meat,
In the energizing and heating step, a voltage is applied to the whole meat to uniformly heat the whole meat.
上記特徴構成によれば、全体に均一に酵素が浸透した肉類の全体に電圧を印加して、当該肉類全体を均一に加熱することができるため、酵素による基質の分解が肉類全体で均一に進み易くなり、表面側の分解が進み過ぎるという問題が生じ難く、軟化食品の食味や見た目、形状が悪化するという問題の発生を抑えられる。 According to the above characteristic configuration, a voltage can be applied to the entire meat that is uniformly permeated with the enzyme, and the entire meat can be heated uniformly, so that the decomposition of the substrate by the enzyme proceeds uniformly throughout the meat. The problem that the surface side is decomposed too much does not easily occur, and the problem that the taste, appearance and shape of the softened food are deteriorated can be suppressed.
また、本発明に係る軟化食品製造方法の更なる特徴構成は、前記浸透工程において、前記肉類の全体に均一に前記酵素を浸透させ、
前記通電加熱工程において、前記肉類の内部の温度が表面側の温度よりも高くなるように、前記肉類の少なくとも内部を加熱する点にある。
Further, a further characteristic configuration of the softened food manufacturing method according to the present invention, in the permeation step, the enzyme is uniformly permeated throughout the meat,
In the electric heating step, at least the inside of the meat is heated so that the temperature inside the meat becomes higher than the temperature on the surface side.
上記特徴構成によれば、全体に均一に酵素が浸透した肉類の内部を加熱することができるため、酵素による基質の分解が肉類内部で優先的に進み易くなり、上記と同様に、表面側の分解が進み過ぎるという問題が生じ難く、軟化食品の食味や見た目、形状が悪化するという問題が生じ難い。 According to the above characteristic configuration, since the inside of the meat in which the enzyme has uniformly penetrated can be heated throughout, the decomposition of the substrate by the enzyme is likely to proceed preferentially inside the meat, and like the above, the surface side The problem of excessive decomposition is unlikely to occur, and the problem of deterioration in the taste, appearance, and shape of softened food is unlikely to occur.
ところで、肉類中に分散する酵素の量が内部よりも表面側で多くなっているような場合には、通電加熱によって肉類全体を均一に加熱した場合、酵素の分散量が多い表面側の方が速く分解が進み、軟化食品の食味や見た目、形状が悪化するという問題が生じる可能性がある。したがって、酵素の分散量が内部よりも表面側の方が多くなっている場合には、肉類の内部を加熱することが好ましい。 By the way, when the amount of enzyme dispersed in meat is larger on the surface side than inside, when the whole meat is uniformly heated by electric heating, the surface side with a large amount of enzyme dispersion is better. There is a possibility that the decomposition progresses rapidly, and the taste, appearance, and shape of softened foods deteriorate. Therefore, when the amount of the enzyme dispersed on the surface side is larger than that on the inside, it is preferable to heat the inside of the meat.
即ち、本発明に係る軟化食品製造方法の更なる特徴構成は、前記浸透工程において、前記肉類中に分散する前記酵素の量が当該肉類の内部よりも表面側で多くなるように前記酵素を浸透させ、
前記通電加熱工程において、前記肉類の内部の温度が表面側の温度よりも高くなるように、前記肉類の少なくとも内部を加熱する点にある。
That is, a further characteristic configuration of the softened food manufacturing method according to the present invention, in the permeation step, the enzyme is permeated so that the amount of the enzyme dispersed in the meat is larger on the surface side than inside the meat. Let
In the electric heating step, at least the inside of the meat is heated so that the temperature inside the meat becomes higher than the temperature on the surface side.
また、本発明に係る軟化食品製造方法の更なる特徴構成は、前記通電加熱工程において、前記肉類の表面の少なくとも一部を冷却しながら前記肉類に電圧を印加して、前記肉類の内部の温度が前記冷却した表面部分よりも高くなるように、前記肉類を加熱する点にある。 Further, a further characteristic configuration of the softened food manufacturing method according to the present invention, in the electric heating step, applying a voltage to the meat while cooling at least a part of the surface of the meat, the temperature of the inside of the meat. Is to heat the meat so that it is higher than the cooled surface portion.
上記特徴構成によれば、肉類の表面の少なくとも一部を冷却した状態で電圧を印加するようにしていることで、冷却されている箇所は、発生したジュール熱に起因する温度上昇が緩やかになる。したがって、肉類の内部の温度が冷却されている部分よりも高い状態を維持したまま、肉類を加熱することができ、酵素による分解作用によって肉類を所定の硬さに軟化させることができるとともに、表面側の分解が先に進行することに起因する食味や見た目、形状の悪化を防止することができる。 According to the above characteristic structure, the voltage is applied while at least a part of the surface of the meat is cooled, so that the temperature rise due to the generated Joule heat becomes gentle at the cooled part. .. Therefore, the meat can be heated while the temperature inside the meat is maintained higher than the cooled portion, and the meat can be softened to a predetermined hardness by the decomposition action by the enzyme, and the surface of the meat can be softened. It is possible to prevent the deterioration of the taste, appearance and shape due to the progress of the side decomposition.
また、本発明に係る軟化食品製造方法の更なる特徴構成は、前記通電加熱工程において、前記肉類の内部に電圧を印加して、前記肉類の内部の温度が表面部分よりも高くなるように、前記肉類を加熱する点にある。 Further, a further characteristic configuration of the softened food manufacturing method according to the present invention, in the energization heating step, by applying a voltage to the inside of the meat, so that the temperature inside the meat is higher than the surface portion, The point is to heat the meat.
上記特徴構成によれば、肉類の内部に電圧を印加するようにしていることで、電圧が印加された内部にはジュール熱が発生する一方、電圧の印加されていない表面側にはジュール熱が発生しないため、表面側は内部と比較して温度上昇が緩やかとなる。したがって、肉類の内部の温度が表面側よりも高い状態を維持したままで、肉類を加熱することができるため、酵素による分解作用によって肉類中の基質を分解して、肉類を所定の硬さに軟化させることができ、また、表面側の分解が先に進行することに起因する食味や見た目、形状の悪化を防止することができる。 According to the above characteristic configuration, since the voltage is applied to the inside of the meat, Joule heat is generated inside the voltage applied, while the Joule heat is generated on the surface side where the voltage is not applied. Since it does not occur, the temperature rise on the surface side is slower than that on the inside. Therefore, it is possible to heat the meat while maintaining the temperature inside the meat higher than that on the surface side, so that the decomposition action by the enzyme decomposes the substrate in the meat to bring the meat to a predetermined hardness. It is possible to soften, and it is possible to prevent deterioration of taste, appearance, and shape due to the progress of decomposition on the surface side.
ところで、酵素を肉類全体に均等に浸透させた状態で、肉類の内部を加熱し、表面側の基質が十分分解される前に加熱を停止すれば、肉類はその表面側がある程度の硬さを有したものとなるため、取り扱いの容易さや見た目の点で優れたものとなる。したがって、表面側がある程度の硬さを有した状態となるように肉類の内部を加熱し、実際に食する直前に、表面側を加熱して全体を軟化させれば、食する直前まで肉類の見た目や形状が損なわれず、使い勝手も向上する。 By the way, if the inside of meat is heated with the enzyme evenly permeated throughout the meat and heating is stopped before the substrate on the surface side is sufficiently decomposed, the meat has a certain degree of hardness on the surface side. Therefore, it is easy to handle and excellent in appearance. Therefore, if the inside of meat is heated so that the surface side has a certain degree of hardness, and just before actually eating, if the surface side is heated to soften the whole, the appearance of meat until just before eating The shape and shape are not impaired and usability is improved.
更に、酵素が不均一に浸透している肉類について、その内部を優先的に加熱した場合、表面側が十分に加熱された状態になるまでに時間を要すると、内部の基質が過度に分解され、食味が損なわれるという問題が生じ得る。また、このような問題は、肉類全体に均一に酵素を浸透させれば解消することができるが、肉類全体に均一に酵素を浸透させるためには、例えば、凍結乾燥した後に酵素を浸透させるといった手法を用いる必要があり、軟化食品の製造コストが増大するという別の問題が生じる。そこで、酵素が不均一に浸透している場合には、内部を加熱した後に改めて当該肉類の表面側を加熱することで、肉類の食味や見た目、形状などの悪化を抑えながら、肉類全体を軟化することが可能となり、また、凍結乾燥等を行うことに伴う製造コストの増大も抑えられる。 Furthermore, for meats in which the enzyme is infiltrating unevenly, if the inside is preferentially heated, and if it takes time until the surface side is sufficiently heated, the internal substrate is excessively decomposed, The problem that the taste is impaired may occur. Further, such a problem can be solved by uniformly permeating the whole meat, but in order to make the whole meat evenly permeate, for example, the enzyme is permeated after freeze-drying. Another problem is that the method needs to be used and the production cost of softened foods increases. Therefore, when the enzyme is infiltrating unevenly, the whole meat is softened by heating the inside and then heating the surface side of the meat again, while suppressing the deterioration of the taste, appearance and shape of the meat. It is also possible to suppress the increase in manufacturing cost associated with freeze-drying.
即ち、本発明に係る軟化食品製造方法の更なる特徴構成は、前記通電加熱工程を行った後、前記肉類の表面側を加熱する加熱工程を実施する点にある。 That is, a further characteristic configuration of the softened food manufacturing method according to the present invention is that the heating step of heating the surface side of the meat is performed after the electric heating step.
また、本発明に係る軟化食品製造方法の更なる特徴構成は、前記酵素は、プロテアーゼである点にある。 A further characteristic configuration of the softened food manufacturing method according to the present invention is that the enzyme is a protease.
上記酵素は、タンパク質加水分解酵素であり、タンパク質が酵素基質である。したがって、上記特徴構成によれば、タンパク質を分解して肉類を柔らかくでき、適度な硬さを有した軟化食品を製造することができる。 The enzyme is a protein hydrolase, and the protein is an enzyme substrate. Therefore, according to the above-mentioned characteristic composition, protein can be decomposed and meat can be softened, and the softened food with appropriate hardness can be manufactured.
また、本発明に係る軟化食品製造方法の更なる特徴構成は、前記浸透工程では、前記酵素を含有する処理液に前記肉類を浸漬させて、当該肉類に前記酵素を浸透させ、
前記処理液は、前記酵素の濃度が０．００１質量％以上１質量％以下である点にある。
Further, a further characteristic configuration of the softened food manufacturing method according to the present invention, in the permeation step, the meat is soaked in a treatment liquid containing the enzyme, and the enzyme is permeated into the meat,
The treatment liquid has a concentration of the enzyme of 0.001% by mass or more and 1% by mass or less.
酵素を含有する処理液を肉類に浸漬させる場合、処理液中の酵素濃度が高すぎると、酵素自身の味が軟化食品の味に強く現れすぎたり、分解作用が強くなり過ぎて形状の維持が困難となったりする一方、酵素濃度が低すぎると、分解作用が弱くなり過ぎて処理に要する時間が増大する。上記特徴構成によれば、処理液中の酵素の濃度が０．００１質量％以上１質量％以下であることで、酵素自身の味が軟化食品の味に強く現れることもなく、分解作用が適度な強さとなることで適切な処理時間で形状が維持された軟化食品を製造することができる。 When immersing the treatment liquid containing the enzyme in meat, if the enzyme concentration in the treatment liquid is too high, the taste of the enzyme itself appears too strongly in the taste of the softened food, or the decomposition action becomes too strong to maintain the shape. On the other hand, when it is difficult, if the enzyme concentration is too low, the decomposition action becomes too weak and the time required for the treatment increases. According to the above characteristic configuration, since the concentration of the enzyme in the treatment liquid is 0.001% by mass or more and 1% by mass or less, the taste of the enzyme itself does not strongly appear in the taste of the softened food, and the decomposition action is moderate. With such a strong strength, it is possible to produce a softened food whose shape is maintained in an appropriate treatment time.
ところで、肉類がとりわけ鳥獣肉である場合、当該鳥獣肉は、酵素処理によって基質の分解が進み過ぎると、レバーのような独特な苦みやペースト状の食感・舌触りといった、所謂レバー感を伴う独特の食味となり、また、表面側の基質の分解が進み過ぎた場合の見た目や形状の悪化が著しいため、軟化食品を食する者は、未処理の鳥獣肉との食味や見た目、形状の違いにより違和感を抱き易く、食欲が減退し易い。したがって、本発明に係る軟化食品製造方法は、肉類が鳥獣肉である場合に特に好適に採用できる。 By the way, particularly when the meat is avian meat, the avian meat has a unique bitterness like a liver and a so-called liver feeling such as a pasty texture and texture when the decomposition of the substrate proceeds excessively by the enzyme treatment. In addition, because the appearance and shape of the surface side of the substrate deteriorates significantly when the decomposition of the substrate on the surface side proceeds too much, those who eat soft foods may find that the taste and appearance and shape differ from those of untreated poultry meat. Feels uncomfortable and easily loses appetite. Therefore, the method for producing a softened food according to the present invention can be particularly preferably adopted when the meat is bird and meat.
即ち、本発明に係る軟化食品製造方法の更なる特徴構成は、前記肉類は、鳥獣肉である点にある。 That is, a further characteristic configuration of the softened food manufacturing method according to the present invention is that the meat is poultry meat.
以下、本発明の実施形態に係る軟化食品製造方法について説明する。尚、以下に好適な実施例を記すが、これら実施例はそれぞれ、本発明をより具体的に例示するために記載されたものであって、本発明の趣旨を逸脱しない範囲において種々変更が可能であり、本発明は、以下の記載に限定されるものではない。 Hereinafter, the softened food manufacturing method according to the embodiment of the present invention will be described. In addition, preferred examples will be described below, but these examples are described for more specifically illustrating the present invention, and various modifications can be made without departing from the spirit of the present invention. However, the present invention is not limited to the following description.
［軟化食品製造方法］
本発明の実施形態に係る軟化食品製造方法は、肉類からなる軟化食品を製造する方法であって、肉類に、当該肉類中の所定の基質を分解する酵素を浸透させる浸透工程と、酵素を浸透させた肉類に電圧を印加して、肉類を酵素の活性温度まで加熱する通電加熱工程とを実施する。
[Softened food manufacturing method]
The softened food manufacturing method according to the embodiment of the present invention is a method for manufacturing a softened food consisting of meat, wherein the meat is permeated with an enzyme that permeates an enzyme that decomposes a predetermined substrate in the meat, and the enzyme is permeated. A voltage is applied to the meat thus prepared to heat the meat up to the activation temperature of the enzyme.
この軟化食品製造方法によれば、酵素を浸透させた肉類に電圧を印加することで電流が流れてジュール熱が発生し、このジュール熱によって肉類が酵素の活性温度まで加熱され、肉類が酵素の活性温度まで加熱されることで、酵素による分解作用によって肉類中の基質が分解され、肉類が所定の硬さに軟化する。 According to this softened food manufacturing method, by applying a voltage to the meat infiltrated with the enzyme, an electric current flows to generate Joule heat, the Joule heat heats the meat to the activation temperature of the enzyme, and By heating to the activation temperature, the substrate in the meat is decomposed by the decomposition action by the enzyme, and the meat is softened to a predetermined hardness.
実施形態に係る軟化食品製造方法で使用する酵素は、肉類中の基質を分解することができるものであれば、特に限定されないが、例えば、プロテアーゼである。尚、プロテアーゼとしては、ブロメラインＦ（活性温度６５〜７５℃）、パパインＷ−４０（活性温度７０〜９０℃）、アロアーゼ（登録商標）ＸＡ−１０（活性温度６０〜７５℃）、アロアーゼＡＰ−１０（活性温度５０〜６５℃）、プロチンＮＹ１００（活性温度５０〜５５℃）、プロチンＳＤ−ＡＹ１０（活性温度７０〜８０℃）、ヌクレイシン（登録商標）（活性温度５５〜６５℃）、アルカラーゼ（登録商標）、ビオプラーゼ（登録商標）ＯＰ（活性温度５０〜６０℃）、ビオプラーゼＳＰ−２０（活性温度６０〜７０℃）、オリエンターゼ（登録商標）２２ＢＦ（活性温度６０〜７０℃）、オリエンターゼＡＹ（活性温度５０〜６０℃）、オリエンターゼＯＰ、プロテアーゼＡ「アマノ」ＳＤ（活性温度４０〜５０℃）、プロテアーゼＰ「アマノ」ＳＤ（活性温度４０〜５０℃）、プロテアーゼＭ「アマノ」Ｇ、スミチーム（登録商標）ＡＰ、スミチームＡＣＰ−Ｇ、スミチームＬＰ−Ｇ、スミチームＦＰ−Ｇ、スミチームＦＬＡＰ−Ｇ、スミチームＤＰＰ−Ｇ、デナプシン２Ｐ、デナチーム（登録商標）プロテアーゼＹＰ−ＳＳ、デナチームＡＰ（活性温度４５〜５５℃）、デナチームＰＭＣ ＳＯＦＴＥＲ（活性温度４０〜６０℃）、パンチダーゼ（登録商標）ＮＰ−２（活性温度５０〜６０℃）、サモアーゼ（活性温度５０〜６０℃）、コラゲナーゼ（活性温度３０〜５０℃）、ニューラーゼＦ３Ｇ（活性温度４０〜５０℃）を例示することができる。また、酵素は、１種又は相互に阻害しないものを２種以上組み合わせて使用することができる。また、酵素は、植物由来であっても微生物由来であってもよく、植物由来のものと微生物由来のものとを組み合わせて使用しても良い。 The enzyme used in the softened food manufacturing method according to the embodiment is not particularly limited as long as it can decompose the substrate in meat, and is, for example, protease. As proteases, bromelain F (active temperature 65 to 75 ° C), papain W-40 (active temperature 70 to 90 ° C), Aroase (registered trademark) XA-10 (active temperature 60 to 75 ° C), Aroase AP-. 10 (active temperature 50 to 65 ° C.), protin NY100 (active temperature 50 to 55 ° C.), protin SD-AY10 (active temperature 70 to 80 ° C.), Nucleisin (registered trademark) (active temperature 55 to 65 ° C.), alcalase ( (Registered trademark), bioprase (registered trademark) OP (active temperature 50 to 60 ° C.), bioprase SP-20 (active temperature 60 to 70 ° C.), orientase (registered trademark) 22BF (active temperature 60 to 70 ° C.), orientase. AY (Activity temperature 50-60 ° C), Orientase OP, Protease A "Amano" SD (Activity temperature 40-50 ° C), Protease P "Amano" SD (Activity temperature 40-50 ° C), Protease M "Amano" G , Sumiteam (registered trademark) AP, Sumiteam ACP-G, Sumiteam LP-G, Sumiteam FP-G, Sumiteam FLAP-G, Sumiteam DPP-G, Denapsin 2P, Denazyme (trademark) Protease YP-SS, Denazyme AP (activity) Temperature 45-55 ° C), Denazyme PMC SOFTER (active temperature 40-60 ° C), Punchidase (registered trademark) NP-2 (active temperature 50-60 ° C), samoaase (active temperature 50-60 ° C), collagenase (active temperature) 30 to 50 ° C.) and Neurase F3G (active temperature 40 to 50 ° C.) can be exemplified. In addition, one kind of enzyme or two or more kinds of enzymes that do not interfere with each other can be used in combination. The enzyme may be derived from a plant or a microorganism, and a combination of a plant-derived one and a microorganism-derived one may be used.
浸透工程においては、具体的に、酵素を含有する処理液に肉類を浸漬させて、当該肉類に酵素を浸透させることができる。尚、処理液としては、酵素を水やアルコールなどを含む水系の溶媒に分散させたものを用いることができ、当該処理液は、酵素の他、ｐＨ調整剤や調味料（塩、醤油、酒類、みりん、砂糖、ソース等）、増粘剤など各種添加剤を含有していても良い。 In the permeation step, the meat can be specifically immersed in the treatment liquid containing the enzyme to permeate the meat with the enzyme. As the treatment liquid, an enzyme in which an enzyme is dispersed in an aqueous solvent containing water, alcohol, or the like can be used. The treatment liquid can be a pH adjusting agent or seasoning (salt, soy sauce, liquor) in addition to the enzyme. , Mirin, sugar, sauce, etc.), and various additives such as a thickener.
また、処理液中の酵素の濃度は、いずれであってもよいが、酵素の濃度が０．００１質量％未満であると、酵素の分解作用が弱くなり過ぎて処理に要する時間が増大する一方、１質量％より高いと、酵素自身の味が製造される軟化食品の味に強く現れすぎる、或いは、酵素の分解作用が強くなり過ぎて形状の維持が困難になる。したがって、処理液中の好適な酵素の濃度は、０．００１質量％以上１質量％以下である。 The concentration of the enzyme in the treatment liquid may be any, but if the concentration of the enzyme is less than 0.001% by mass, the decomposition action of the enzyme becomes too weak and the time required for the treatment increases. When it is higher than 1% by mass, the taste of the enzyme itself appears too strongly in the taste of the softened food to be produced, or the decomposition action of the enzyme becomes too strong, and it becomes difficult to maintain the shape. Therefore, the suitable concentration of the enzyme in the treatment liquid is 0.001 mass% or more and 1 mass% or less.
通電加熱工程において印加する電圧の大きさについては、原材料となる肉類の大きさや成分、使用する酵素の種類や量、使用する処理液中の酵素の濃度などに応じて、適宜設定すれば良い。具体的に、印加する電圧の大きさは、肉類中に過電流が流れないような大きさに調整すれば良い。 The magnitude of the voltage applied in the electric heating step may be appropriately set according to the size and components of the raw material meat, the type and amount of the enzyme used, the concentration of the enzyme in the treatment liquid used, and the like. Specifically, the magnitude of the applied voltage may be adjusted so that an overcurrent does not flow in the meat.
浸透工程において、肉類の全体に均一に酵素を浸透させ、通電加熱工程において、肉類の全体に電圧を印加して、当該肉類の全体を均一に加熱することもできる。 It is also possible to uniformly permeate the meat in the permeation step and apply a voltage to the whole meat in the electric heating step to uniformly heat the whole meat.
即ち、図１に示すように、浸透工程において、酵素を肉類全体に渡って均一に浸透させた後（均一浸透）、通電加熱工程において、全体に均一に酵素が浸透した肉類の全体に電圧を印加し、肉類全体を均一に酵素の活性温度まで加熱することで（均一加熱）、酵素による基質の分解が肉類全体で均一に進むため、表面側の分解が進み過ぎるといった問題が生じ難く、製造された軟化食品の食味や見た目、形状が悪化するという問題が発生し難い。尚、通電加熱工程を行った後、製造した軟化食品を一般的な調理のために加熱しても良い。 That is, as shown in FIG. 1, after the enzyme is uniformly infiltrated throughout the meat in the infiltration step (homogeneous infiltration), a voltage is applied to the entire meat in which the enzyme is evenly infiltrated throughout the energization heating step. By applying and heating the whole meat uniformly to the activation temperature of the enzyme (uniform heating), the decomposition of the substrate by the enzyme progresses uniformly throughout the meat, so the problem that the surface side decomposition does not proceed too easily The problem that the taste, appearance, and shape of the softened food is deteriorated is unlikely to occur. The softened food produced may be heated for general cooking after the electric heating step.
尚、酵素を均一に浸透させる方法としては、肉類を凍結乾燥した後、酵素を含む処理液に浸漬させて、肉類に酵素を浸透させる方法を例示することができる。 As a method for uniformly permeating the enzyme, there can be exemplified a method in which the meat is freeze-dried and then immersed in a treatment liquid containing the enzyme to permeate the meat with the enzyme.
また、浸透工程において、肉類の全体に均一に酵素を浸透させ、通電加熱工程において、肉類の内部の温度が表面側の温度よりも高くなるように、肉類の少なくとも内部を加熱することもできる。
更に、肉類の内部を加熱した後に加熱工程を行い、肉類の表面側を加熱することもできる。
In addition, at least the inside of the meat can be heated so that the temperature of the inside of the meat becomes higher than the temperature on the surface side in the electric heating step so that the enzyme is uniformly permeated throughout the meat in the permeation step.
Furthermore, it is also possible to heat the inside of meat to perform a heating step to heat the surface side of meat.
この場合、図２に示すように、浸透工程において、酵素を肉類全体に渡って均一に浸透させた後（均一浸透）、通電加熱工程において、内部が表面側よりも高温となるように内部を加熱することで（不均一加熱（内部加熱））、内部の方が表面側よりも酵素による分解が進み易くなるため、表面側の分解が進み過ぎるという問題が生じ難く、製造された軟化食品の食味や見た目、形状が悪化するという問題が生じ難い。また、表面側がある程度の硬さを有した状態（即ち、表面側の基質の分解が十分に進んでいない状態）となるように肉類の内部を加熱した後、加熱工程として、実際に食する直前に、煮る、蒸す、焼くといった加熱方法や通電加熱によって表面側を加熱（不均一加熱（外部加熱））して全体を軟化させれば、食する直前まで見た目や形状が損なわれず、使い勝手も向上する。 In this case, as shown in FIG. 2, after the enzyme has been uniformly infiltrated throughout the meat in the infiltration step (homogeneous infiltration), the inside of the meat is heated to a temperature higher than the surface side in the electric heating step. By heating (inhomogeneous heating (internal heating)), the inside is more likely to be decomposed by the enzyme than the surface side. Problems such as deterioration of taste, appearance and shape are unlikely to occur. Also, after heating the inside of the meat so that the surface side has a certain degree of hardness (that is, the state where the decomposition of the substrate on the surface side has not progressed sufficiently), as a heating step, immediately before actually eating In addition, if the surface side is heated (non-uniform heating (external heating)) by heating methods such as boiling, steaming, or baking, or by electric heating to soften the whole, appearance and shape will not be lost until just before eating, and usability is improved. To do.
尚、酵素を均一に浸透させる方法として、上記凍結乾燥を用いる方法を採用することができる。また、肉類の内部の温度が表面側の温度よりも高くなるように、肉類の内部を加熱する方法としては、肉類の表面の少なくとも一部を冷却しながら肉類に電圧を印加して、肉類の内部の温度が冷却した表面部分よりも高くなるように、肉類を酵素の活性温度まで加熱する方法や、肉類の内部に電圧を印加して、肉類の内部温度が少なくとも表面の一部の温度よりも高くなるように、肉類を酵素の活性温度まで加熱する方法を例示することができる。 As a method for uniformly permeating the enzyme, the above-mentioned method using freeze-drying can be adopted. Further, as a method of heating the inside of the meat so that the temperature inside the meat becomes higher than the temperature on the surface side, a voltage is applied to the meat while cooling at least a part of the surface of the meat, A method of heating meat to the enzyme activation temperature so that the internal temperature becomes higher than the cooled surface part, or applying a voltage to the inside of the meat so that the internal temperature of the meat is at least higher than the temperature of part of the surface A method of heating meat to the activation temperature of the enzyme can be exemplified.
肉類の表面の一部を冷却しながら電圧を印加する場合、肉類の表面の少なくとも一部を冷却した状態で電圧を印加するようにしていることで、冷却されている箇所は、発生したジュール熱に起因する温度上昇が緩やかになる。したがって、肉類の内部の温度が冷却されている部分よりも高い状態を維持したまま、肉類を活性温度まで加熱することができる。 When voltage is applied while cooling a part of the surface of meat, the voltage is applied while at least a part of the surface of meat is cooled. The temperature rise due to is moderate. Therefore, it is possible to heat the meat to the activation temperature while maintaining the inside temperature of the meat higher than the cooled portion.
また、肉類の内部に電圧を印加する場合、例えば、後端側が被覆された一対の電極の先端を肉類に挿し込み、一対の電極間に電圧を印加することで、肉類の内部に優先的に電圧を印加することができ、このようにすることで、電圧が印加された内部にはジュール熱が発生する一方、電圧の印加されていない表面側にはジュール熱が発生しないため、表面側は内部と比較して温度上昇が緩やかとなる。したがって、肉類の内部の温度が表面側よりも高い状態を維持したままで、肉類を活性温度まで加熱することができる。 Further, when applying a voltage to the inside of the meat, for example, by inserting the tip of a pair of electrodes whose rear end side is covered into the meat and applying a voltage between the pair of electrodes, preferentially inside the meat. A voltage can be applied, and by doing so, Joule heat is generated inside the voltage-applied area, while Joule heat is not generated on the surface side to which no voltage is applied. The temperature rise is gentle compared to the inside. Therefore, the meat can be heated to the activation temperature while the temperature inside the meat is kept higher than that on the surface side.
また、浸透工程において、肉類中に分散する酵素の量が肉類の内部よりも表面側で多くなるように酵素を浸透させ、通電加熱工程において、肉類の内部の温度が表面側の温度よりも高くなるように、肉類の少なくとも内部を加熱することができる。
更に、肉類の内部を加熱した後に加熱工程を行い、肉類の表面側を加熱することもできる。
Further, in the permeation step, the enzyme is permeated so that the amount of the enzyme dispersed in the meat becomes larger on the surface side than inside the meat, and in the electric heating step, the temperature inside the meat is higher than the temperature on the surface side. So that at least the inside of the meat can be heated.
Furthermore, it is also possible to heat the inside of meat to perform a heating step to heat the surface side of meat.
この場合、図３に示すように、浸透工程において、肉類中に内部よりも表面側で浸透する量が多くなるように酵素を浸透させた後（不均一浸透）、通電加熱工程において、内部が表面側よりも高温となるように内部を加熱することで（不均一加熱（内部加熱））、肉類中に分散している酵素の量が内部よりも表面側で多くなっているにもかかわらず、内部の方が表面側よりも酵素による分解が進み易くなるため、表面側の分解が進み過ぎるという問題が生じ難く、製造された軟化食品の食味や見た目、形状が悪化するという問題が生じ難い。また、内部を加熱した後、加熱工程として、煮る、蒸す、焼くといった加熱方法や通電加熱によって表面側を加熱（不均一加熱（外部加熱））することで、食味や見た目、形状などの悪化を抑えながら、肉類全体を軟化することが可能となり、酵素を均一に浸透させるための処理（凍結乾燥など）を行う必要がなくなるので、コストの増大を抑えられる。 In this case, as shown in FIG. 3, in the permeation step, after the enzyme was permeated into the meat so that the amount of permeation on the surface side was larger than that on the inside (non-uniform permeation), the inside was By heating the inside so that the temperature is higher than on the surface side (non-uniform heating (internal heating)), the amount of enzyme dispersed in the meat is higher on the surface side than on the inside. Since the inside is more likely to be decomposed by the enzyme than the surface side, the problem that the decomposition on the surface side proceeds too much is unlikely to occur, and the problem that the taste, appearance, or shape of the softened food produced is deteriorated is less likely to occur. .. In addition, after heating the inside, heating the surface side by heating methods such as boiling, steaming, or baking as heating steps (non-uniform heating (external heating)) can deteriorate the taste, appearance, and shape. While suppressing, it becomes possible to soften the whole meat, and it is not necessary to perform a treatment (freeze-drying, etc.) for uniformly permeating the enzyme, so that an increase in cost can be suppressed.
そして、この軟化食品製造方法は、肉類が鳥獣肉である場合に特に好適に採用できることを実験により確認している。 It has been confirmed by experiments that this softened food manufacturing method can be particularly preferably adopted when the meat is poultry meat.
尚、本願において「鳥獣肉」とは、鶏肉や鴨肉、牛肉、馬肉、羊肉、猪肉などの鳥類及び獣類の肉であれば、特に種類は限定されないが、魚介類の肉は含まないものとする。一方、本願において「肉類」とは、鳥獣肉だけでなく、魚介類の肉も含む広い概念である。 Incidentally, in the present application, "bird and meat" is not particularly limited as long as it is meat of birds and animals such as chicken, duck, beef, horse meat, mutton and boar, but does not include meat of seafood. To do. On the other hand, in the present application, “meat” is a broad concept that includes not only bird and animal meat but also seafood meat.
［通電加熱工程で用いる装置］
図４に、上記軟化食品製造方法における通電加熱工程で使用する装置の一例として、鳥獣肉の上面及び下面を冷却した状態で電位を印加することができる装置（以下、単に「通電加熱装置」という）を示した。
[Equipment used in electric heating process]
FIG. 4 shows, as an example of an apparatus used in the energization heating step in the above softened food manufacturing method, an apparatus capable of applying a potential while the upper and lower surfaces of the poultry meat are cooled (hereinafter, simply referred to as "energization heating apparatus" )showed that.
図４に示すように、通電加熱装置１は、天板、背板及び相互に対向する２枚の側板からなるフレーム２や、天板、背板及び２枚の側板に囲まれた空間に、上下方向で相互に対向するように配設された２つの板状の上側電極３及び下側電極４、これら２つの電極３，４間に電位を印加するためのジュール加熱装置５などを備えている。尚、ジュール加熱装置５に代えて、ＡＣ電源を使用することもできる。 As shown in FIG. 4, the electric heating device 1 includes a frame 2 including a top plate, a back plate, and two side plates facing each other, and a space surrounded by the top plate, the back plate, and the two side plates. It is provided with two plate-shaped upper and lower electrodes 3 and 4 arranged to face each other in the vertical direction, a Joule heating device 5 for applying a potential between these two electrodes 3 and 4, and the like. There is. An AC power source can be used instead of the Joule heating device 5.
下側電極４は、フレーム２の下端側において背板及び２枚の側板に固定されており、上側電極３は、下側電極４に接近離反できるように上下に移動自在に設けられている。また、これら２つの電極３，４は、保冷剤や氷を接触させたり、水冷システムを取り付けたりすることで、冷却されるようになっており、鳥獣肉を挟んだ状態で当該鳥獣肉に電圧を印加できるようになっている。 The lower electrode 4 is fixed to the back plate and the two side plates on the lower end side of the frame 2, and the upper electrode 3 is provided so as to be vertically movable so as to be able to approach and separate from the lower electrode 4. Moreover, these two electrodes 3 and 4 are designed to be cooled by bringing a cold-retaining agent or ice into contact therewith, or by attaching a water cooling system. Can be applied.
［酵素の分解活性に関する確認試験］
酵素の分解活性に関する温度依存性を確認するための試験を行った。
（試験方法）
細かく切断した牛スジ肉を液体窒素で凍結した後、凍結粉砕機を用いて粉砕した。粉砕した牛スジ肉４０ｍｇ／Ｌに４０μｇ／ｍｌの酵素（パパインＷ−４０）を０．１容量％添加した。酵素反応の反応液は、２０ｍＭクエン酸ナトリウム（ｐＨ５）、２０ｍＭクエン酸ナトリウム（ｐＨ６）を用いた。また、酵素反応は、３０℃、５０℃、７０℃についてそれぞれ２時間実施した後、酵素反応を停止させるために９５℃下に２０分放置した。可溶性タンパク質の測定は、Ｌｏｗｒｙ法を用いた。
[Confirmation test for enzyme decomposition activity]
A test was carried out to confirm the temperature dependence of the decomposition activity of the enzyme.
(Test method)
The finely cut beef fillet was frozen in liquid nitrogen and then crushed using a freeze crusher. To 40 mg / L of ground beef tenderloin, 0.1 vol% of 40 μg / ml of enzyme (papain W-40) was added. As the reaction solution for the enzyme reaction, 20 mM sodium citrate (pH 5) and 20 mM sodium citrate (pH 6) were used. The enzyme reaction was carried out at 30 ° C., 50 ° C. and 70 ° C. for 2 hours each, and then left at 95 ° C. for 20 minutes to stop the enzyme reaction. The Lowry method was used for the measurement of the soluble protein.
（試験結果）
図５は、反応温度と可溶性タンパク質濃度との関係を示すグラフである。同図から分かるように、ｐＨの違いにかかわらず、反応温度が高くなることで、可溶性タンパク質の濃度も高くなっていることから、パパインＷ−４０の活性は、温度が高いほど高くなることが確認できた。このことから、パパインＷ−４０と同様に、他のタンパク質加水分解酵素の活性についても、温度が高いほど高くなるものと推定される。
(Test results)
FIG. 5 is a graph showing the relationship between reaction temperature and soluble protein concentration. As can be seen from the figure, regardless of the difference in pH, the higher the reaction temperature is, the higher the concentration of the soluble protein is. Therefore, the activity of papain W-40 is higher as the temperature is higher. It could be confirmed. From this, it is presumed that the activity of other proteolytic enzymes also becomes higher as the temperature rises, similar to papain W-40.
［通電加熱試験］
通電加熱により、鳥獣肉の内部が表面側よりも温度が高い状態を維持したまま、全体を酵素の活性温度まで加熱でき、軟化食品を製造できることを確認するための試験を行った。
（サンプルの作製）
国産牛のモモ肉（約１００ｇ）を３％ＮａＣｌ水溶液が１００ｃｃ入ったジッパー付保存袋内に入れ、タンパク質加水分解酵素であるブロメラインＦ（天野エンザイム株式会社製）をモモ肉に対して０．０１質量％又は０．１質量％添加した後、冷蔵庫内で約１日間浸漬したものをサンプルとした。また、ブロメラインＦを添加していないものもサンプルとして準備した。
[Electrical heating test]
A test was performed to confirm that the whole of the poultry meat can be heated to the activation temperature of the enzyme and a softened food can be produced by heating with electricity while keeping the temperature inside the poultry meat higher than that on the surface side.
(Preparation of sample)
Domestic beef thighs (about 100g) were placed in a storage bag with a zipper containing 100cc of 3% NaCl aqueous solution, and the protein hydrolase Bromelain F (manufactured by Amano Enzyme Inc.) was added to the thighs in 0.01. A sample was prepared by adding 1% by mass or 0.1% by mass and then immersing it in a refrigerator for about 1 day. In addition, a sample to which Bromelain F was not added was also prepared as a sample.
（試験方法）
上述した通電加熱装置を用いて、各サンプルに対する通電加熱を行った。尚、試験では、下側電極及び上側電極としてチタン製の板を用いた。下側電極と上側電極とでサンプルのモモ肉を挟み、ジュール加熱装置（株式会社羽野製作所製）によって２０Ｖ、２ｋＨｚの電圧を印加して、肉中を流れる電流で発生するジュール熱によってサンプルを加熱し、加熱前及び加熱中の適当なタイミングで、ファイバー温度計（フォトンコントロール社製）を用いて肉の内部及び表面付近の温度を計測した。
(Test method)
Electrical heating was performed on each sample using the above-described electrical heating device. In the test, titanium plates were used as the lower electrode and the upper electrode. A sample thigh meat is sandwiched between the lower electrode and the upper electrode, and a voltage of 20 V and 2 kHz is applied by a Joule heating device (manufactured by Hano Seisakusho Co., Ltd.) to heat the sample by Joule heat generated by a current flowing through the meat. Then, the temperature inside and around the surface of the meat was measured using a fiber thermometer (manufactured by Photon Control Co.) at an appropriate timing before and during the heating.
ブロメラインＦを添加したサンプルについては、上側電極上にジッパー付保存袋に氷を入れたものを置き、氷を適宜追加、補充しながら上側電極を冷却した状態で、電圧を印加した状態と電圧を印加していない状態とを一定間隔で繰り返して加熱した。０．０１質量％のブロメラインＦを添加したサンプルを使用した場合を実施例１、０．１質量％のブロメラインＦを添加したサンプルを使用した場合を実施例２とする。 For the sample to which Bromelain F was added, place the ice bag in a storage bag with a zipper on the upper electrode, and add and replenish the ice as needed while cooling the upper electrode, The state in which no voltage was applied was repeatedly heated at regular intervals. The case where a sample added with 0.01 mass% of Bromelain F is used as Example 1, and the case where a sample added with 0.1 mass% of Bromelain F is used as Example 2.
尚、予備試験として、ブロメラインＦを添加していないサンプルを使用し、通電加熱により、サンプルの内部が表面側よりも温度が高い状態を作り出せるか否かを確認するための試験を行った。具体的に、ブロメラインＦを添加していないサンプルについては、上側電極を冷却した状態で電圧を印加してサンプルを加熱した場合と、上側電極を冷却していない状態で電圧を印加してサンプルを加熱した場合の双方について試験を行った。尚、予備試験においても、電圧を印加した状態と印加していない状態とを一定間隔で繰り返すことでサンプルを加熱した。上側電極を冷却した状態で行った場合を比較例１、上側電極を冷却していない状態で行った場合を比較例２とする。 As a preliminary test, a sample to which Bromelain F was not added was used, and a test was performed to confirm whether or not a state in which the inside of the sample had a temperature higher than that of the surface side could be created by electric heating. Specifically, regarding the sample to which Bromelain F was not added, the sample was heated by applying a voltage while the upper electrode was cooled, and the sample was applied with a voltage when the upper electrode was not cooled. The test was performed both when heated. Also in the preliminary test, the sample was heated by repeating the state in which the voltage was applied and the state in which the voltage was not applied at regular intervals. Comparative Example 1 is performed when the upper electrode is cooled, and Comparative Example 2 is performed when the upper electrode is not cooled.
（試験結果）
図６〜図８は、電圧の印加を開始してからの経過時間とサンプルの内部及び表面周辺の温度との関係を示したグラフであり、図６は比較例１及び２、図７は実施例１、図８は実施例２についてのグラフである。
(Test results)
6 to 8 are graphs showing the relationship between the elapsed time from the start of voltage application and the temperature inside and around the surface of the sample. FIG. 6 shows Comparative Examples 1 and 2 and FIG. Example 1 and FIG. 8 are graphs of Example 2.
図６から分かるように、電圧を印加した状態と印加していない状態とを繰り返すことで、サンプル全体の温度を酵素の活性温度の範囲内に調整することができたが、上側電極の冷却の有無によって、サンプルの内部と表面周辺との間の温度差の変化に違いが見られた。比較例１及び２は、いずれの場合もサンプルの内部と表面周辺とで温度差が得られており、２０分経過後には同じ温度に収束しているが、収束するまでに要する時間は、上側電極を冷却している比較例１の場合の方が長くなっている。尚、比較例１において、最終的に内部と表面周辺と同じ温度に収束しているが、これは氷が解けて通電加熱の途中で電極の冷却が不十分になったことに起因するものと考えられる。以上のことから、通電加熱を行っている間、電極を十分に冷却しながら電圧を印加した状態と印加していない状態とを一定間隔で繰り返すことによって、内部の温度が表面周辺の温度よりも高く、且つ、内部及び表面周辺の温度が酵素の活性温度の範囲内にある状態を維持できることが確認できた。 As can be seen from FIG. 6, the temperature of the entire sample could be adjusted within the range of the enzyme activation temperature by repeating the state in which the voltage was applied and the state in which the voltage was not applied. There was a difference in the change in the temperature difference between the inside of the sample and the periphery of the surface depending on the presence or absence. In each of Comparative Examples 1 and 2, a temperature difference was obtained between the inside of the sample and the periphery of the surface in both cases, and the temperature was converged to the same temperature after 20 minutes, but the time required for convergence was The length is longer in Comparative Example 1 in which the electrodes are cooled. In Comparative Example 1, the temperature finally converges to the same temperature as the inside and the periphery of the surface. This is attributed to the fact that the ice melted and the electrode was insufficiently cooled during the energization heating. Conceivable. From the above, by repeating the state in which the voltage is applied and the state in which no voltage is applied while the electrode is sufficiently cooled during the energization heating, the internal temperature is higher than the temperature around the surface. It was confirmed that the temperature was high and the temperature inside and around the surface could be maintained within the activation temperature range of the enzyme.
また、図７及び図８から分かるように、上側電極を冷却した状態で、電圧を印加した状態と印加していない状態とを一定間隔で繰り返すことによって、添加した酵素の濃度にかかわらず、サンプルの内部と表面周辺とで温度差が得られ、サンプル全体の温度が酵素の活性温度の範囲内に収まることを確認できた。 Further, as can be seen from FIGS. 7 and 8, by repeating the state in which a voltage is applied and the state in which no voltage is applied in a state in which the upper electrode is cooled, the sample is irrelevant regardless of the concentration of the added enzyme. It was confirmed that a temperature difference was obtained between inside and around the surface, and the temperature of the whole sample was within the range of enzyme activation temperature.
酵素の分解活性に関する確認試験及び通電加熱試験の結果から、上側電極を冷却した状態でサンプルに電圧を印加して加熱すれば、内部の温度が表面周辺の温度よりも高く、且つ、内部及び表面周辺の温度が酵素の活性温度の範囲内にある状態が維持され、温度が高い内部の方が酵素の活性が高くなって表面周辺よりも分解が速く進む結果、表面周辺の分解が先に進行して見た目や形状が悪化するという問題の発生を抑えつつ、サンプル全体を軟化できることが確認できた。 From the results of the confirmation test and the energization heating test on the decomposition activity of the enzyme, if a voltage was applied to the sample to heat it while the upper electrode was cooled, the internal temperature was higher than the temperature around the surface, and The surrounding temperature remains within the activity temperature range of the enzyme, and the higher the temperature, the higher the enzyme activity and the faster the decomposition than the surface.As a result, the decomposition around the surface progresses first. Therefore, it was confirmed that the entire sample can be softened while suppressing the occurrence of the problem that the appearance and shape are deteriorated.
図９は、実施例１及び２のサンプルを示す写真である。同図中左側が実施例１のサンプル、同図中右側が実施例２のサンプルであり、また、同図中の左右上側は各実施例における上側電極側の面を表に向けた状態のサンプル、左右下側は各実施例における下側電極側の面を表に向けた状態のサンプルである。同図から分かるように、各実施例ともに、冷却された上側電極側の面と内部とが適度に分解されてふっくらとしている。一方、下側電極側の面は、特に酵素の濃度が高い実施例２のサンプルでは、内部よりも表面周辺において分解が進み、見た目や形状が悪化しており、通電加熱を行う際に、内部の温度を表面側の温度よりも高い状態を維持することの重要性が確認できた。 FIG. 9 is a photograph showing the samples of Examples 1 and 2. The left side of the figure is the sample of Example 1, the right side of the figure is the sample of Example 2, and the left and right upper sides of the figure are samples with the surface of the upper electrode side in each Example facing the front side. The left and right lower sides are samples in the state where the surface on the lower electrode side in each example is directed to the front. As can be seen from the figure, in each of the examples, the cooled upper electrode side surface and the inside are appropriately disassembled to be plump. On the other hand, in the surface of the lower electrode side, in the sample of Example 2 in which the concentration of the enzyme was particularly high, the decomposition proceeded more in the periphery of the surface than in the interior, and the appearance and shape deteriorated. It was confirmed that it is important to keep the temperature of the above the state higher than the temperature of the surface side.
本発明の軟化食品製造方法は、見た目や形状、食味をできる限り維持しつつ、肉類を原材料とする軟化食品を製造するのに用いられる。 INDUSTRIAL APPLICABILITY The softened food production method of the present invention is used to produce a softened food using meat as a raw material while maintaining the appearance, shape and taste as much as possible.
１ 通電加熱装置
２ フレーム
３ 上側電極
４ 下側電極
５ ジュール加熱装置
1 Electric heating device 2 Frame 3 Upper electrode 4 Lower electrode 5 Joule heating device
Claims (10)
前記肉類に、当該肉類の所定の基質を分解する酵素を浸透させる浸透工程と、
前記酵素を浸透させた前記肉類に電圧を印加して、前記肉類を前記酵素の活性温度まで加熱する通電加熱工程とを実施する軟化食品製造方法。 A method for producing a softened food consisting of meat,
An infiltration step of infiltrating the meat with an enzyme that decomposes a predetermined substrate of the meat,
A method for producing softened foods, which comprises performing an electric heating step of applying a voltage to the meat infiltrated with the enzyme to heat the meat to the activation temperature of the enzyme.
前記通電加熱工程において、前記肉類の全体に電圧を印加して、前記肉類の全体を均一に加熱する請求項１に記載の軟化食品製造方法。 In the permeation step, the enzyme is evenly permeated throughout the meat,
The softened food manufacturing method according to claim 1, wherein in the energizing and heating step, a voltage is applied to the entire meat to uniformly heat the entire meat.
前記通電加熱工程において、前記肉類の内部の温度が表面側の温度よりも高くなるように、前記肉類の少なくとも内部を加熱する請求項１に記載の軟化食品製造方法。 In the permeation step, the enzyme is evenly permeated throughout the meat,
The method for producing a softened food according to claim 1, wherein in the electric heating step, at least the inside of the meat is heated so that the temperature inside the meat becomes higher than the temperature on the surface side.
前記通電加熱工程において、前記肉類の内部の温度が表面側の温度よりも高くなるように、前記肉類の少なくとも内部を加熱する請求項１に記載の軟化食品製造方法。 In the permeation step, the enzyme is permeated so that the amount of the enzyme dispersed in the meat is larger on the surface side than inside the meat,
The method for producing a softened food according to claim 1, wherein in the electric heating step, at least the inside of the meat is heated so that the temperature inside the meat becomes higher than the temperature on the surface side.
前記処理液は、前記酵素の濃度が０．００１質量％以上１質量％以下である請求項１〜８のいずれか一項に記載の軟化食品製造方法。 In the permeation step, the meat is immersed in a treatment liquid containing the enzyme to permeate the enzyme into the meat,
The softened food manufacturing method according to claim 1, wherein the treatment liquid has a concentration of the enzyme of 0.001% by mass or more and 1% by mass or less.
The said meat is a poultry meat, The softened food manufacturing method as described in any one of Claims 1-9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2018211463A JP7158247B2 (en) | 2018-11-09 | 2018-11-09 | Method for producing softened food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2018211463A JP7158247B2 (en) | 2018-11-09 | 2018-11-09 | Method for producing softened food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2020074730A true JP2020074730A (en) | 2020-05-21 |
| JP7158247B2 JP7158247B2 (en) | 2022-10-21 |
Family
ID=70723001
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2018211463A Active JP7158247B2 (en) | 2018-11-09 | 2018-11-09 | Method for producing softened food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP7158247B2 (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004166572A (en) * | 2002-11-19 | 2004-06-17 | Nakai Ritsuko | Preheating cooking method for food and food for cooking |
| JP2004229550A (en) * | 2003-01-30 | 2004-08-19 | Kanezaki Co Ltd | Method for producing cow tongue slice |
| WO2016199766A1 (en) * | 2015-06-08 | 2016-12-15 | 広島県 | Method for impregnating substance into food material |
-
2018
- 2018-11-09 JP JP2018211463A patent/JP7158247B2/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004166572A (en) * | 2002-11-19 | 2004-06-17 | Nakai Ritsuko | Preheating cooking method for food and food for cooking |
| JP2004229550A (en) * | 2003-01-30 | 2004-08-19 | Kanezaki Co Ltd | Method for producing cow tongue slice |
| WO2016199766A1 (en) * | 2015-06-08 | 2016-12-15 | 広島県 | Method for impregnating substance into food material |
Also Published As
| Publication number | Publication date |
|---|---|
| JP7158247B2 (en) | 2022-10-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5093658B2 (en) | Aged food manufacturing method | |
| Hwang et al. | The interaction between pH and temperature decline early postmortem on the calpain system and objective tenderness in electrically stimulated beef longissimus dorsi muscle | |
| Jayasooriya et al. | Effect of high power ultrasound waves on properties of meat: a review | |
| JP6197646B2 (en) | Meat modifier | |
| JP2011019510A (en) | Processed food, production method thereof and extract | |
| JP2011092216A (en) | Method for production of softened fish meat and meat | |
| US20090208618A1 (en) | Method for processing raw materials having a cell structure in the meat, meat by-products, fish and seafood processing industry | |
| JP2007319166A (en) | Food comprising animal protein, softening method of the animal protein, and softening agent to be used for softening treatment of the animal protein | |
| JP2020074730A (en) | Softened food production method | |
| JP2016021921A (en) | Softening method and softened animal food material | |
| JPS61271964A (en) | Processing of edible meat | |
| JPWO2010126165A1 (en) | Meat softening reforming method and softening modifier | |
| JP2019103414A (en) | Meat softening agent of aged animal and meat softening method of aged animal | |
| JP7330095B2 (en) | Method for producing softened food | |
| JPH057476A (en) | Improvement of meat quality | |
| JP7158248B2 (en) | Method for producing softened food | |
| JP4803492B2 (en) | Method for producing solid fish food for people with difficulty in chewing | |
| JP2006280280A (en) | Method for producing fish sauce | |
| JP3072357B2 (en) | Livestock meat production method | |
| Guo et al. | Pulsed electric field: A novel processing technology for meat quality enhancing | |
| EP0278427A2 (en) | Process for preparing spreadable cooked and liver sausage | |
| JP6340500B2 (en) | Meat binding kit and method for producing meat products using the same | |
| KR20150144228A (en) | Method of processing meat for softening | |
| KR101598884B1 (en) | Manufacturing Method of Korean Pork Fermented-Ham Comprising Oriental Raisin | |
| JP2004275083A (en) | Method for producing softened fish meat |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20210524 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20220330 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20220412 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20220525 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20220913 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20221011 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 7158247 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |