TWI657745B - Method for preparing meat product containing softened meat - Google Patents
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Abstract
一種含有軟化肉品之肉製品的製備方法，包含下列步驟：(1) 使一經冷凍的肉品進行解凍，得到一解凍肉品；(2)使該解凍肉品浸置於一酵素水溶液中，得到一經處理肉品，其中，該酵素水溶液含有至少兩種蛋白酶，且以該酵素水溶液的總重為100 wt%計，該等蛋白酶的總重於0.15 wt%以下；及(3)以熱水川燙該經處理肉品並形成軟化肉品，得到該肉製品。本發明製備方法所製得肉製品中的軟化肉品無需使用到牙齒即可磨碎且同時還能維持固有外觀。A method for preparing a meat product containing softened meat comprises the steps of: (1) thawing a frozen meat to obtain a defrosted meat; and (2) immersing the defrosted meat in an aqueous solution of an enzyme, Obtaining a processed meat, wherein the aqueous solution of the enzyme contains at least two proteases, and the total weight of the enzyme solution is 100 wt%, the total weight of the proteases is less than 0.15 wt%; and (3) the hot water The treated meat is processed and the softened meat is formed to obtain the meat product. The softened meat in the meat product obtained by the preparation method of the present invention can be ground without using the teeth and at the same time maintains the inherent appearance.
Description
本發明是有關於一種肉製品的製備方法，特別是指一種含有軟化肉品之肉製品的製備方法。The invention relates to a method for preparing a meat product, in particular to a method for preparing a meat product containing softened meat.
為了使咀嚼或嚥下功能低下的人(例如高齡者)能夠安全地食用肉品，皆需先將肉品軟化後，才能供其食用。現有軟化肉品的製備方法，是先將含有單種蛋白酶(protease)的酵素水溶液注入生肉中，使蛋白酶分解生肉組織後，再利用傳統烹調方法將生肉煮熟，即製得含有軟化肉品的肉製品。然而，現有方法所製得肉製品中的軟化肉品不是太硬，需使用到牙齒才可磨碎，不然就是呈現破碎或糜爛狀，使肉品無法維持固有外觀。In order to enable people who have low chewing or swallowing function (such as elderly people) to safely consume meat, they must be softened before they can be eaten. The existing method for preparing softened meat is to first inject an aqueous solution of an enzyme containing a single protease into the raw meat, and then decompose the protease into the raw meat tissue, and then cook the raw meat by a conventional cooking method to obtain a softened meat. Meat products. However, the softened meat in the meat products prepared by the prior art method is not too hard, and it needs to be used to grind the teeth, otherwise it is broken or smashed, so that the meat cannot maintain the inherent appearance.
因此，如何找到一種含有軟化肉品之肉製品的製備方法，其所製得肉製品中的軟化肉品無需使用到牙齒即可磨碎且同時還能維持固有外觀，成為目前致力研究的目標。Therefore, how to find a preparation method of a meat product containing a softened meat product, the softened meat product obtained in the meat product can be ground without using a tooth and at the same time maintain the inherent appearance, and is currently the object of research.
因此，本發明的目的，即在提供一種含有軟化肉品之肉製品的製備方法。Accordingly, it is an object of the present invention to provide a process for the preparation of a meat product containing softened meat.
於是，本發明含有軟化肉品之肉製品的製備方法，包含下列步驟： (1) 使一經冷凍的肉品進行解凍，得到一解凍肉品； (2) 使該解凍肉品浸置於一酵素水溶液中，得到一經處理肉品，其中，該酵素水溶液含有至少兩種蛋白酶，且以該酵素水溶液的總重為100 wt%計，該等蛋白酶的總重於0.15 wt%以下；及 (3) 以熱水川燙該經處理肉品並形成軟化肉品，得到該肉製品。Thus, the present invention comprises a method for preparing a meat product for softening meat comprising the steps of: (1) thawing a frozen meat to obtain a defrosted meat; (2) immersing the defrosted meat in an enzyme In the aqueous solution, a treated meat is obtained, wherein the aqueous solution of the enzyme contains at least two proteases, and the total weight of the protease is 100 wt%, and the total weight of the protease is less than 0.15 wt%; and (3) The processed meat is ironed in hot water to form a softened meat, and the meat product is obtained.
本發明的功效在於：由於本發明製備方法中的酵素水溶液含有至少兩種蛋白酶，且以該酵素水溶液的總重為100 wt%計，該等蛋白酶的總重會於0.15 wt%以下，因而所製得肉製品中的軟化肉品無需使用到牙齒即可磨碎且同時還能維持固有外觀。The effect of the present invention is that since the aqueous solution of the enzyme in the preparation method of the present invention contains at least two proteases, and the total weight of the aqueous solution of the enzyme is 100 wt%, the total weight of the proteases is less than 0.15 wt%, thus The softened meat in the meat product can be ground without the use of teeth and at the same time maintains its inherent appearance.
以下將就本發明內容進行詳細說明：The contents of the present invention will be described in detail below:
[[ 步驟step (1)](1)]
該經冷凍的肉品是將一肉品經冷凍後所得。The frozen meat is obtained by freezing a meat product.
較佳地，該肉品可為任何動物性的肉品。更佳地，該肉品例如但不限於是豬肉或牛肉。Preferably, the meat may be any animal meat. More preferably, the meat is for example but not limited to pork or beef.
較佳地，該肉品的厚度範圍為0.4~2.5公分。更佳地，該肉品的厚度範圍為0.5~2公分。Preferably, the meat has a thickness in the range of 0.4 to 2.5 cm. More preferably, the meat has a thickness ranging from 0.5 to 2 cm.
較佳地，該經冷凍的肉品是將一肉品於-10~-30℃下冷凍後所得。Preferably, the frozen meat is obtained by freezing a meat product at -10 to -30 °C.
較佳地，該經冷凍的肉品為經冷凍20~30小時的肉品。Preferably, the frozen meat is meat that has been frozen for 20 to 30 hours.
較佳地，該經冷凍的肉品在解凍後，還需拍薄該肉品，才會得到該解凍肉品。更佳地，該肉品經拍薄後的厚度範圍為0.2~2公分。又更佳地，該肉品經拍薄後的厚度範圍為0.3~1.5公分。特別說明的是，拍薄肉品的方法可為任何習知能讓肉品厚度變小的方法。該拍薄肉品的方法例如但不限於是利用肉槌、斷筋器及鬆肉針中的至少其中一種工具將肉品拍薄。Preferably, after the defrosted meat is defrosted, the meat is also thinned to obtain the defrosted meat. More preferably, the meat has a thickness ranging from 0.2 to 2 cm after being thinned. More preferably, the meat is thinned to a thickness ranging from 0.3 to 1.5 cm. In particular, the method of making thin meat can be any conventional method of making the thickness of the meat smaller. The method of taking a thin meat product is, for example but not limited to, thinning the meat using at least one of a meat chop, a ripper, and a loose meat needle.
[[ 步驟step (2)](2)]
較佳地，以該解凍肉品的總重為1重量份計，該酵素水溶液的重量範圍為0.7~1.5重量份。Preferably, the aqueous solution of the enzyme has a weight ranging from 0.7 to 1.5 parts by weight based on 1 part by weight of the total weight of the defrosted meat.
較佳地，以該酵素水溶液的總重為100 wt%計，該等蛋白酶的總重範圍為0.05~0.15 wt%。Preferably, the total weight of the proteases ranges from 0.05 to 0.15 wt% based on the total weight of the aqueous solution of the enzyme of 100 wt%.
較佳地，該酵素水溶液的溫度範圍為3~35℃。Preferably, the aqueous solution of the enzyme has a temperature in the range of 3 to 35 °C.
較佳地，該浸置的時間範圍為6~48小時。Preferably, the immersion time ranges from 6 to 48 hours.
較佳地，該至少兩種蛋白酶之其中一者為中性蛋白酶(neutral protease)。Preferably, one of the at least two proteases is a neutral protease.
更佳地，該中性蛋白酶於蛋白質中的切點是在連接半胱胺酸(cysteine)或蘇胺酸(threonine)之碳端與另一個胺基酸之氮端的肽鍵(peptide bond)，即以該中性蛋白酶對蛋白質進行水解時，蛋白質會從連接半胱胺酸或蘇胺酸之碳端與另一個胺基酸之氮端的肽鍵斷裂，舉例如下式(I)，箭頭左方為半胱胺酸，箭頭右方為另一個胺基酸，該中性蛋白酶的切點即在箭頭所指的肽鍵。該中性蛋白酶例如但不限於是Amano公司所生產的Protin NY100。 式(I) More preferably, the neutral point of the neutral protease in the protein is a peptide bond connecting the carbon end of cysteine or threonine to the nitrogen end of the other amino acid, ie When the protein is hydrolyzed by the neutral protease, the protein is cleaved from the peptide bond connecting the carbon end of cysteine or threonine to the nitrogen end of the other amino acid, for example, the following formula (I), the arrow to the left is Cysteine, to the right of the arrow is another amino acid, the point of which is the peptide bond indicated by the arrow. The neutral protease is, for example but not limited to, Protin NY100 produced by Amano Corporation. Formula (I)
更佳地，該酵素水溶液含有中性蛋白酶及鳳梨蛋白酶(bromelain)兩種蛋白酶。又更佳地，以該酵素水溶液的總重為100 wt%計，該中性蛋白酶的重量範圍為0.01~0.05 wt%，該鳳梨蛋白酶的重量範圍為0.04~0.13 wt%。More preferably, the aqueous solution of the enzyme contains both a neutral protease and a bromelain protease. Still more preferably, the neutral protease has a weight ranging from 0.01 to 0.05% by weight based on 100% by weight of the total aqueous solution of the enzyme, and the weight of the pineapple protease is from 0.04 to 0.13% by weight.
[[ 步驟step (3)](3)]
需說明的是，熱水川燙是為了終止水解反應。It should be noted that hot water is used to terminate the hydrolysis reaction.
較佳地，該熱水的溫度範圍為60~100℃。Preferably, the hot water has a temperature in the range of 60 to 100 °C.
較佳地，該軟化肉品需先裝入殺菌軟袋內，才得到該肉製品。Preferably, the softened meat is first placed in a sterilized pouch to obtain the meat product.
更佳地，該軟化肉品需先裝入殺菌軟袋內，接著進行殺菌後，才得到該肉製品。又更佳地，前述的殺菌是利用殺菌釜進行殺菌。又更佳地，殺菌是利用殺菌釜於120~125℃的溫度下進行殺菌。又更佳地，殺菌是利用殺菌釜於1.1~1.5 kg/cm 2的壓力下進行殺菌。又更佳地，殺菌是利用殺菌釜進行殺菌10~20分鐘。 More preferably, the softened meat is first placed in a sterilized pouch and then sterilized to obtain the meat product. More preferably, the sterilization described above is performed by a sterilization kettle. More preferably, the sterilization is carried out by using a sterilizing kettle at a temperature of 120 to 125 °C. More preferably, the sterilization is carried out by using a sterilizer at a pressure of 1.1 to 1.5 kg/cm 2 . More preferably, the sterilization is carried out by sterilization in a sterilization kettle for 10 to 20 minutes.
更佳地，該軟化肉品需先與調味品一同裝入殺菌軟袋內，才得到該肉製品。該調味品的成分可為習知任何能用於對肉品調味的成分。該調味品的成分例如但不限於是蒜、蔥、薑粉、醬油、米酒、紹興酒、水、糖、八角、五香粉、白胡椒或前述的組合。More preferably, the softened meat is first placed in a sterilized pouch together with the condiment to obtain the meat product. The ingredients of the seasoning can be any of the ingredients conventionally used to flavor meat. The ingredients of the seasoning are, for example but not limited to, garlic, onion, ginger powder, soy sauce, rice wine, Shaoxing wine, water, sugar, star anise, allspice, white pepper or a combination of the foregoing.
【請確認下述步驟】[Please confirm the following steps]
＜< 實施例Example 1~111~11 、比較例Comparative example 1~5＞1~5>
製備含有軟化肉品之肉製品Preparing meat products containing softened meat
實施例1~11與比較例1~5的肉製品是依據下列步驟及表1所示之兩種蛋白酶(鳳梨蛋白酶、Protin NY100)的重量、酵素水溶液的溫度及浸置時間所製得。 表1 蛋白酶總重*(wt%)鳳梨蛋白酶重量*(wt%)ProtinNY100重量*(wt%)酵素水溶液的溫度(℃)浸置時間(hr)實施例1 0.05 0.04 0.01 30~35 6~8 2 0.06 0.05 0.01 30~35 6~8 3 0.08 0.04 0.04 7~15 20~24 4 0.10 0.05 0.05 7~15 20~24 5 0.10 0.05 0.05 4~7 45~48 6 0.12 0.07 0.05 7~15 20~24 7 0.12 0.07 0.05 4~7 45~48 8 0.14 0.10 0.04 4~7 20~24 9 0.15 0.10 0.05 4~7 20~24 10 0.15 0.12 0.03 4~7 20~24 11 0.15 0.13 0.02 4~7 20~24 比較例1 0.16 0.13 0.03 4~7 20~24 2 0.18 0.14 0.04 4~7 20~24 3 0.20 0.20 - 4~7 20~24 4 0.30 0.30 - 4~7 20~24 5 0.20 - 0.20 4~7 20~24 *以酵素水溶液的總重為100 wt%計。 步驟 (1) ：將40 g厚度為1.5~2公分的里肌肉於-15~-20℃下冷凍24小時後，得到經冷凍的肉品。接著，先使該經冷凍的肉品解凍，再利用肉槌拍薄肉品至肉品厚度為0.4~0.6公分後，得到一解凍肉品。 步驟 (2) ：使步驟(1)所得的該解凍肉品浸置於35 g酵素水溶液中並進行水解反應後，得到一經處理肉品。其中，該酵素水溶液含有鳳梨蛋白酶(廠商Danisco)與Protin NY100(中性蛋白酶，廠商Amano)兩種蛋白酶，且浸置表示該酵素水溶液需覆蓋該解凍肉品。 步驟 (3) ：以80~100℃熱水川燙步驟(2)所得的經處理肉品，終止水解反應後，得到一軟化肉品。接著，先將該軟化肉品與30 g滷汁(調味品)一同裝入殺菌軟袋內，再利用殺菌釜，針對裝有軟化肉品與滷汁的殺菌軟袋進行高溫高壓軟化及殺菌(溫度121℃、壓力約1.2 kg/cm 2、時間15分鐘)並經冷卻後，得到該含有軟化肉品之肉製品。其中，於殺菌軟袋中的滷汁需覆蓋軟化肉品，且滷汁所含的成分與各成分的添加量整理於下表2中。 表2 滷汁中的成分添加量 蒜 4顆 蔥段 - 薑粉 少許 醬油 55 g 米酒 20 g 紹興酒 5 g 水 80 g 糖 12 g 八角 少許 五香粉 少許 白糊椒 少許 The meat products of Examples 1 to 11 and Comparative Examples 1 to 5 were prepared according to the following procedures and the weights of two proteases (pinese protease, Protin NY100) shown in Table 1, the temperature of the aqueous solution of the enzyme, and the immersion time. Table 1 Total weight of protease * (wt%) weight of pineapple protease * (wt%) ProtinNY 100 weight * (wt%) temperature of enzyme aqueous solution (°C) immersion time (hr) Example 1 0.05 0.04 0.01 30~35 6~8 2 0.06 0.05 0.01 30~35 6~8 3 0.08 0.04 0.04 7~15 20~24 4 0.10 0.05 0.05 7~15 20~24 5 0.10 0.05 0.05 4~7 45~48 6 0.12 0.07 0.05 7~15 20~24 7 0.12 0.07 0.05 4~7 45~48 8 0.14 0.10 0.04 4~7 20~24 9 0.15 0.10 0.05 4~7 20~24 10 0.15 0.12 0.03 4~7 20~24 11 0.15 0.13 0.02 4~7 20~24 Comparative Example 1 0.16 0.13 0.03 4~7 20~24 2 0.18 0.14 0.04 4~7 20~24 3 0.20 0.20 - 4~7 20~24 4 0.30 0.30 - 4~7 20~24 5 0.20 - 0.20 4~7 20 ~24 * The total weight of the aqueous solution of the enzyme is 100 wt%. Step (1) : 40 g of muscles having a thickness of 1.5 to 2 cm are frozen at -15 to -20 ° C for 24 hours to obtain frozen meat. Then, the frozen meat is first thawed, and then the meat is thinned to a meat thickness of 0.4 to 0.6 cm to obtain a defrosted meat. Step (2) : the defrosted meat obtained in the step (1) is immersed in an aqueous solution of 35 g of an enzyme and subjected to a hydrolysis reaction to obtain a processed meat. Among them, the aqueous solution of the enzyme contains two proteases of pineapple protease (manufacturer Danisco) and Protin NY100 (neutral protease, manufacturer Amano), and the immersion indicates that the aqueous solution of the enzyme needs to cover the defrosted meat. Step (3) : The treated meat obtained in the step (2) is heated at 80 to 100 ° C, and the hydrolysis reaction is terminated to obtain a softened meat. Then, the softened meat is first put into a sterilizing soft bag together with 30 g of marinade (condiment), and then the sterilizing soft bag containing the softened meat and the marinade is subjected to high temperature and high pressure softening and sterilization (using the sterilizing kettle) ( The meat containing the softened meat was obtained after the temperature was 121 ° C, the pressure was about 1.2 kg/cm 2 , and the time was 15 minutes). Among them, the marinade in the sterilized soft bag needs to cover the softened meat, and the ingredients contained in the marinade and the added amount of each component are arranged in Table 2 below. Table 2 Ingredients in the marinade Add garlic 4 green onion segments - ginger powder a little soy sauce 55 g rice wine 20 g Shaoxing wine 5 g water 80 g sugar 12 g octagonal little spiced a little white paste a little pepper
＜< 評價肉製品中的軟化肉品Evaluation of softened meat in meat products ＞>
A.A. 評價方法：Evaluation method:
使經過受訓的品評員針對實施例1~11與比較例1~5所得肉製品中的軟化肉品以定量描述分析法(QDA)進行評分。其中，實施例1~11與比較例1~5的評價分數、兩種蛋白酶的重量、酵素水溶液的溫度及浸置時間整理於下表3中，而每個評價分數所表示之軟化肉品的狀況則如下表4所示。 表3 蛋白酶總重*(wt%)鳳梨蛋白酶重量*(wt%)ProtinNY100重量*(wt%)酵素水溶液的溫度(℃)浸置的時間(hr)評價分數實施例1 0.05 0.04 0.01 30~35 6~8 5 2 0.06 0.05 0.01 30~35 6~8 5 3 0.08 0.04 0.04 7~15 20~24 5 4 0.10 0.05 0.05 7~15 20~24 5 5 0.10 0.05 0.05 4~7 45~48 5 6 0.12 0.07 0.05 7~15 20~24 5 7 0.12 0.07 0.05 4~7 45~48 5 8 0.14 0.10 0.04 4~7 20~24 5 9 0.15 0.10 0.05 4~7 20~24 5 10 0.15 0.12 0.03 4~7 20~24 5.5 11 0.15 0.13 0.02 4~7 20~24 5.5 比較例1 0.16 0.13 0.03 4~7 20~24 6 2 0.18 0.14 0.04 4~7 20~24 7 3 0.20 0.20 - 4~7 20~24 4 4 0.30 0.30 - 4~7 20~24 6 5 0.20 - 0.20 4~7 20~24 4 *以酵素水溶液的總重為100 wt%計。 表4 評價分數軟化肉品的狀況 1 肉片成型，咬不碎 2 肉片成型，需使用刀具輔助切小塊，才可用牙齒咬碎 3 肉片成型，可用牙齒咬碎 4 肉片成型，需用牙齒和上下顎，才可磨碎 5 肉片成型，用上下顎即可磨碎 6 肉片呈現破碎狀 7 糜爛，不可移動 The trained tasters were scored for the softened meat in the meat products obtained in Examples 1 to 11 and Comparative Examples 1 to 5 by quantitative descriptive analysis (QDA). The evaluation scores of Examples 1 to 11 and Comparative Examples 1 to 5, the weights of the two proteases, the temperature of the aqueous solution of the enzyme, and the immersion time were summarized in Table 3 below, and the softened meat represented by each evaluation score was The situation is shown in Table 4 below. table 3 Total protease weight * (wt%) bromelain weight * (wt%) ProtinNY 100 weight * (wt%) temperature of enzyme aqueous solution (°C) immersion time (hr) evaluation score Example 1 0.05 0.04 0.01 30~35 6~ 8 5 2 0.06 0.05 0.01 30~35 6~8 5 3 0.08 0.04 0.04 7~15 20~24 5 4 0.10 0.05 0.05 7~15 20~24 5 5 0.10 0.05 0.05 4~7 45~48 5 6 0.12 0.07 0.05 7~15 20~24 5 7 0.12 0.07 0.05 4~7 45~48 5 8 0.14 0.10 0.04 4~7 20~24 5 9 0.15 0.10 0.05 4~7 20~24 5 10 0.15 0.12 0.03 4~7 20~24 5.5 11 0.15 0.13 0.02 4~7 20~24 5.5 Comparative Example 1 0.16 0.13 0.03 4~7 20~24 6 2 0.18 0.14 0.04 4~7 20~24 7 3 0.20 0.20 - 4~7 20~24 4 4 0.30 0.30 - 4~7 20~24 6 5 0.20 - 0.20 4~7 20~24 4 * The total weight of the aqueous solution of the enzyme is 100 wt%. Table 4 Evaluation of the condition of the softened meat 1 Meat sliced, bite not broken 2 Sliced meat, need to use the tool to help cut small pieces, can be used to bite 3 pieces of meat, can be used to bite 4 pieces of meat, need to use teeth and upper and lower jaws, Only grind 5 pieces of meat can be molded, and can be ground with the upper and lower jaws. 6 pieces of meat are broken and 7 smashed, not movable
B.B. 結果與討論：Results and discussion:
先說明的是，當評價分數為5或5.5時，軟化肉品僅利用上下顎即可磨碎，無需使用到牙齒，且軟化肉品也能維持固有外觀，不會呈現破碎狀。而當評價分數為5.5時，軟化肉品使用上下顎磨的次數又比評價分數為5的次數更少，即評價分數為5.5的軟化肉品又比評價分數為5的軟化肉品更佳。First, when the evaluation score is 5 or 5.5, the softened meat can be ground only by using the upper and lower jaws, without using the teeth, and the softened meat can maintain the inherent appearance without being broken. When the evaluation score is 5.5, the number of times of softening the meat using the upper and lower honing is less than the number of the evaluation score of 5, that is, the softened meat having an evaluation score of 5.5 is better than the softened meat having the evaluation score of 5.
由表3的評價分數可以發現，使用鳳梨蛋白酶與Protin NY100兩種蛋白酶且蛋白酶的總重於0.15 wt%以下(以酵素水溶液的總重為100 wt%計)的實施例1~11，其評價分數皆為5或5.5，即其軟化肉品利用上下顎即可磨碎且非呈現破碎狀，而蛋白酶的總重大於0.15 wt%(以酵素水溶液的總重為100 wt%計)的比較例1~2，其評價分數分別為6或7，即其軟化肉品呈現破碎狀，甚至是呈現糜爛、不可移動的狀態；此外，僅使用單一蛋白酶的比較例3~5，其評價分數分別為4或6，即其軟化肉品需使用到牙齒才能磨碎或會呈現破碎狀。因此，由前述說明可知，相較於僅使用單一種蛋白酶或是蛋白酶的總重大於0.15 wt%(以酵素水溶液的總重為100 wt%計)的製備方法所製得的肉製品，本發明製備過程中使用至少兩種蛋白酶且蛋白酶的總重於0.15 wt%以下(以酵素水溶液的總重為100 wt%計)的製備方法所製得的肉製品，其所含有的軟化肉品無需使用到牙齒即可磨碎且同時還能維持固有外觀。From the evaluation scores of Table 3, it was found that Examples 1 to 11 of the two enzymes of pineapple protease and Protin NY100 and the total weight of the protease were 0.15 wt% or less (total weight of the aqueous solution of the enzyme was 100 wt%), and the evaluation thereof was carried out. The scores are all 5 or 5.5, that is, the softened meat can be ground and not broken by the upper and lower jaws, and the total weight of the protease is 0.15 wt% (based on the total weight of the aqueous solution of the enzyme is 100 wt%). 1~2, the evaluation scores are 6 or 7, respectively, that is, the softened meat is broken, even in a state of erosion and immobility; in addition, in Comparative Examples 3 to 5 using only a single protease, the evaluation scores are respectively 4 or 6, that is, its softened meat needs to be used in the teeth to be ground or broken. Therefore, from the foregoing description, the present invention is a meat product prepared by a preparation method in which only a single protease or a protease is used in a total weight of 0.15 wt% (the total weight of the aqueous solution of the enzyme is 100 wt%). A meat product prepared by a preparation method using at least two proteases and having a total proteinase weight of 0.15 wt% or less (total weight of the aqueous solution of the enzyme is 100 wt%) in the preparation process, and the softened meat contained therein is not required to be used. It can be ground to the teeth while maintaining its inherent appearance.
特別值得一提的是，以蛋白酶總重、酵素水溶液溫度與浸置時間相同的實施例9~11進行比較可以發現，以酵素水溶液的總重為100 wt%計，當蛋白酶總重為0.15 wt%且鳳梨蛋白酶重量大於0.1 wt%(Protin NY100重量小於0.05 wt%)的實施例10~11，其評價分數(5.5)更佳。It is particularly worth mentioning that comparing the total weight of the protease, the temperature of the aqueous solution of the enzyme and the immersion time of Examples 9 to 11, it can be found that the total weight of the aqueous solution of the enzyme is 100 wt%, and the total weight of the protease is 0.15 wt. Examples 10 to 11 having a % and a pineapple protein weight of more than 0.1 wt% (Protin NY 100 weight less than 0.05 wt%) have a better evaluation score (5.5).
綜上所述，由於本發明製備方法中的酵素水溶液含有至少兩種蛋白酶，且以該酵素水溶液的總重為100 wt%計，該等蛋白酶的總重會於0.15 wt%以下，因而所製得肉製品中的軟化肉品無需使用到牙齒即可磨碎且同時還能維持固有外觀，故確實能達成本發明的目的。In summary, since the aqueous solution of the enzyme in the preparation method of the present invention contains at least two proteases, and the total weight of the aqueous solution of the enzyme is 100 wt%, the total weight of the proteases is less than 0.15 wt%, thereby preparing The softened meat in the obtained meat product can be ground without using the teeth and at the same time maintains the inherent appearance, so that the object of the present invention can be achieved.
惟以上所述者，僅為本發明的實施例而已，當不能以此限定本發明實施的範圍，凡是依本發明申請專利範圍及專利說明書內容所作的簡單的等效變化與修飾，皆仍屬本發明專利涵蓋的範圍內。However, the above is only the embodiment of the present invention, and the scope of the invention is not limited thereto, and all the simple equivalent changes and modifications according to the scope of the patent application and the patent specification of the present invention are still Within the scope of the invention patent.
無no
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| CN102630953A (en) * | 2011-02-14 | 2012-08-15 | 株式会社玛鲁哈日鲁食品 | Method for production of softened fish meat and meat |
| CN104684418A (en) * | 2012-09-28 | 2015-06-03 | 株式会社玛鲁哈日鲁 | Method for producing softened food |
| CN104883902A (en) * | 2012-12-04 | 2015-09-02 | 克里斯塔有限会社 | Food packaged in hard container, and method for producing same |
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| CN102630953A (en) * | 2011-02-14 | 2012-08-15 | 株式会社玛鲁哈日鲁食品 | Method for production of softened fish meat and meat |
| CN104684418A (en) * | 2012-09-28 | 2015-06-03 | 株式会社玛鲁哈日鲁 | Method for producing softened food |
| CN104883902A (en) * | 2012-12-04 | 2015-09-02 | 克里斯塔有限会社 | Food packaged in hard container, and method for producing same |
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| 陽晶，果蔬汁與蛋白酶聯合作用對原料牛肉的質構特性和色澤影響，食品工業科技，2012年，第23期，第140至143頁 * |
| 陽晶，果蔬汁與蛋白酶聯合作用對原料牛肉的質構特性和色澤影響，食品工業科技，2012年，第23期，第140至143頁。 |
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