JP2001327266A - Method for producing meat-suspended dispersion - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain food as the subject dispersion including liquid meat and gel-like enzyme-treated meat high in dispersibility in the form of a solution, easily takable even for elderly persons, infants or sick persons feeling difficult to chew or swallow food, having flavor inherent in meat and high in dispersibility. SOLUTION: This meat-suspended dispersion is produced by the following process: ground meat is subjected to an endo-type protease and/or exo-type protease and then heat-treated at 85-95 deg.C for 20-45 min to deactivate the protease, the resultant gelled product is suspended in water so as to be 10 wt.% in concentration and give such a dispersibility as to be >=80% in floating rate after left to stand for 4 h; wherein the above protease treatment comprises performing an enzymatic reaction until the breaking stress of the gelled product after the above heat treatment comes to 33-67% of the protease-untreated reference. When this meat-suspended dispersion is to be used as a food, it is preferable that this dispersion is put to filtration treatment in advance to remove contaminants such as hair and bones.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a suspension and dispersion of meat, a gel-enzyme-treated meat and a food containing the same, which have improved processability of meat by utilizing a protease. Suspension and dispersion of meat with excellent dispersibility, which enables people who have not been able to ingest meat because of their hardness to eat meat without being aware of it at all, and enjoy the nutrition of meat The present invention relates to liquids, gel-like enzyme-treated meats, and various foods containing them, such as soup-like foods, pudding-like foods, tsukudani-like foods, ice cream-like foods, and flower paste-like foods.

[0002]

2. Description of the Related Art Meat (animal meat) has been widely used in various dishes as a food satisfying tastes and tastes, and has a very high nutritional value. Was a factor in improving However, on the other hand, for example, in the case of giving to infants in the weaning period, in order to eliminate the firm texture, it has been difficult to cook such as cutting into pieces for a long time or boiling in a pressure cooker. In addition, for children who do not like the solid texture of meat, parents may know that the nutrition of meat is good for body growth, but they may not be able to give it because the child does not like it. People who have difficulty in chewing or swallowing, including, cannot eat meat because of their hard physical properties and do not make use of the nutritional properties of meat. It is thought that if the problem of "hardness" of meat is solved, consumption of new meat will increase.

Hitherto, as an application field of proteolytic enzymes for meat, many attempts have been made to soften the meat or meat product while maintaining the texture. For example, a method of injecting a proteolytic enzyme into beef to soften it (Japanese Patent Application Laid-Open No. 04-262773), a method of softening using natto extract (Japanese Patent Application Laid-Open No. 05-284944), or a method of decomposing protein into tempura powder A method of providing soft fried chicken and tempura by adding an enzyme (Japanese Patent No. 2026300) is known. But,
These were merely attempts to improve the quality of existing steaks, fried chicken, tempura and other ingredients to soften hard meats, but did not actively improve the processing suitability of meat. In addition, pasty meat
The following technologies are known for processed fish meat.

Japanese Unexamined Patent Publication (Kokai) No. 59-63167 discloses a method for producing a new type of food by reducing or losing the gelling ability of fish meat, and a method for producing a pulverized fish meat or a vegetable protein protein source and animal protein. A mixture of at least one selected from the group consisting of a feed source, an animal / vegetable oil / fat source and a carbohydrate source with a protein-decomposing enzyme and / or a microorganism to alter the physical properties of fish meat or the protein in the mixture. There is described a method for producing a fluid or liquid food product, which comprises adding water to a paste-like protein material to be obtained, liquefying the mixture, sterilizing the resultant, and adding lactic acid bacteria to ferment lactic acid. Also, JP-A-59-63140 discloses that
A paste-like protein characterized by decreasing or losing its gelling ability by causing a protein-degrading enzyme and / or a microorganism to act on a crushed fish meat to change the physical properties of the protein contained in the fish meat. A method for producing a food or protein material is described.

Japanese Patent Application Laid-Open No. 63-112951 discloses that crustaceans are steamed and pulverized under conditions sufficient to deactivate the enzymes contained therein, and then act with enzymes and / or microorganisms that degrade proteins. A method for producing a paste-like protein material or a protein food from a crustacean is described. Japanese Patent Application Laid-Open No. 49-118860 discloses that the enzyme endopeptinase is used in raw meat and / or liver, and is used in an amount of 100 units or less per 1 g of meat and / or liver to decompose the same. A method for producing a meat paste is described.

[0006] Further, Japanese Patent No. 30164 by the present inventors is disclosed.
No. 72 discloses a method for producing a meat spread that reduces or loses the gelling ability of the meat, is hygienically safe, and has a smooth mouthfeel texture. After adding a salting agent containing nitrite and further causing endo- and exo-type proteolytic enzymes to act to cleave the myosin heavy chain, smoke liquid or smoked oil was added to the heat-inactivated enzyme. Add the additives and water containing, and finally add a vegetable oil that is easy to dissolve in the mouth,
Furthermore, there is described a method for producing a cream-like animal meat spread in which lactic acid fermentation is performed by adding lactic acid bacteria to lower the pH to impart microbiological safety.

[0007]

Since meat protein has the characteristic of not being dissolved in water, even if the meat is crushed with a mixer or the like and then heated, or even if the heated meat is crushed with a mixer, A smooth pasty food is not obtained. Therefore, as described above, meat (animal meat)
Many pasty processed meat / fish products have been proposed in which fish and protein are decomposed with enzymes such as protease. However, even pasty meat may not be taken by elderly people, infants, or seriously ill people who have difficulty swallowing. It has been found that there is a need for meat, but no practical liquid meat having excellent dispersibility has been known. Even more, when the meat is subjected to a specific enzyme treatment, it is possible to obtain a suspension dispersion of the meat having excellent dispersibility, and even when the meat is thawed, especially after being frozen,
No practical liquid meat material that can be used as a meat suspension having excellent dispersibility has been known. SUMMARY OF THE INVENTION An object of the present invention is to provide an elderly person, an infant, and a sick person who have difficulty in chewing and swallowing. Is to provide a gel-enzyme-treated meat excellent in dispersibility and a food containing the same.

[0008]

Means for Solving the Problems The present inventors have made various studies to solve the above problems. First, various types of endo-type and exo-type proteases are added to meat, alone or in combination, and the enzyme reaction is performed under various conditions.
Next, the enzyme reaction was stopped under various heat treatment conditions, and the gel material after the heat treatment was suspended in water, and it was individually examined whether or not the suspension could be used as a liquid food. As a result of this study, in order for the suspension to be usable as a liquid food, the 10% by weight aqueous suspension of the gel-like substance after the heat treatment had a floating ratio of 80% or more when left for 4 hours. In order to obtain a gel after heat treatment that exhibits excellent dispersibility and a dispersibility of 80% or more of the floating ratio, it is necessary to use a protease until the rupture stress becomes 33 to 67% of that of a non-protease-treated control. It is necessary to perform an enzyme reaction, and the heat treatment after the protease treatment is performed at 85 to 95 ° C. for 120 to
The finding that 45 minutes is preferable. The present invention has been completed based on such findings.

That is, according to the present invention, after the endo-type protease and / or the exo-type protease are allowed to act on the ground meat, the protease is inactivated by heat treatment, and the gel-like substance after the heat treatment is converted into water. A method for producing a suspension of meat having a dispersibility in which a 10% by weight aqueous suspension of a gel-like substance after being suspended and heated is left for 4 hours to have a floating ratio of 80% or more. Wherein the enzymatic reaction is carried out until the breaking stress in the gel-like material after the heat treatment becomes 33 to 67% of that of a control not treated with the protease as the protease treatment. The meat dispersion suspension with excellent dispersibility according to claim 1, wherein the liquid production method (Claim 1) or the heat treatment is a heat treatment at 85 to 95 ° C for 120 to 45 minutes. Manufacturing method (Claim 2) 3. The suspension dispersion of meat having excellent dispersibility according to claim 1 or 2, wherein 10 to 60 parts by weight of the gel after heat treatment is suspended in 90 to 40 parts by weight of water. The suspension dispersion of meat having excellent dispersibility according to any one of claims 1 to 3, wherein the aqueous suspension of the gel-like substance after the heat treatment is subjected to a filtration treatment. Liquid meat having excellent dispersibility characterized by being obtained by the method for producing a liquid (Claim 4) or the method for producing a suspension of meat having excellent dispersibility according to any one of Claims 1 to 4. The present invention relates to a suspension dispersion (claim 5).

[0010] The present invention can also be obtained by treating endo-protease and / or exo-protease on the ground meat, followed by heat treatment at 85 to 95 ° C for 120 to 45 minutes. It is characterized in that it exhibits an excellent dispersibility in which the weight-% water suspension has a floating ratio of 80% or more when left for 4 hours, and its breaking stress is 33 to 67% of that of a protease-untreated control. Gel-treated meat (claim 6) or a gel-enzyme-treated meat according to claim 6, which can be obtained by freezing, and after thawing, the 10% by weight aqueous suspension is allowed to stand for 4 hours. The present invention relates to a frozen gel-like enzyme-treated meat characterized by exhibiting excellent dispersibility having a floating ratio of 80% or more (claim 7).

[0011] The present invention further provides a food suspension containing meat suspension treated with meat and / or a meat-enzyme-treated meat according to claim 6 and / or a lipid, which is excellent in dispersibility. 9. The food according to claim 8, wherein the food contains at least one member selected from the group consisting of carbohydrates, dietary fiber, vitamins, and minerals. The food according to claim 8 or 9 (claim 10), which is a pudding-like food, the food according to claim 8 or 9 (claim 11), or a tsukudani-like food The food according to claim 8 or 9 (claim 12) or an ice cream-like food (claim 13).
Or a flower paste-like food product according to claim 8 or claim 9 (claim 14).

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION The meat used in the present invention refers to animal meat and poultry meat, and does not include fish meat. Examples of such meat include beef, pork, mutton, goat, rabbit and chicken. Specific examples can be given, and are not limited by animal species or site. However, considering the availability and the ease of processing, pork leg meat is preferred. And
In the production of a meat suspension dispersion excellent in dispersibility of the present invention,
Preferably, meat from which adipose tissue and connective tissue has been removed is used, and the meat from which such adipose tissue and connective tissue have been removed is then ground. This meat crushing treatment can be performed by a conventional method, and is not particularly limited as long as it can be crushed, crushed or polished to the extent that no meat lump remains. For example, ground meat treatment using a grinder and / or Alternatively, a crushing process using a silent cutter or the like can be exemplified. Seasoning such as salt may be added during the pulverization, and protease may be added during the crushing.

The crushed meat from which the adipose tissue and connective tissue have been removed is enzymatically treated with endo-type protease or exo-type protease. The endo-type protease and exo-type protease are not particularly limited and commercially available ones can be used.These can be used alone or in combination.When these enzymes are used in combination, May be used together,
Also, they may be operated sequentially. The conditions for using such enzymes, ie, the type of protease, the working temperature, the working pH, the reaction time, the amount used, etc., were determined based on the control of the gel-like material after the heat treatment carried out subsequent to the protease treatment, in which the breaking stress was not treated with the protease. The condition is not particularly limited as long as the condition is 33 to 67% of that of the protease, but since the meat itself has a pH on the weakly acidic side and the meat itself has a weakly acidic pH, the protease has a weakly acidic side. A protease having an optimum pH is preferable, and a reaction time is preferably 1 to 5 hours, particularly preferably about 2 to 4 hours, since a mild reaction is preferable, and a reaction temperature is preferably 45 to 55 ° C. A rheometer is used for the measurement of the rupture stress, and values measured under measurement conditions of a sample thickness of 15 mm, a plunger diameter of 10 mm, and a table speed of 60 mm / min are used.

The protease is inactivated by a heat treatment performed after the protease is allowed to act on the ground meat. The heat treatment includes, for example, the water dispersibility of the gel material after the heat treatment, the water dispersibility of the gel after the heat treatment, and the like. From the viewpoints of sterilization of the gel, heat treatment efficiency, and the like, heat treatment at 85 to 95 ° C for 120 to 45 minutes is preferable, and heat treatment at 90 ° C for 1 hour is particularly preferable. By such heat treatment, the ground meat after the enzyme treatment exhibits a gel state, and the breaking stress is measured for the gel substance after the heat treatment. The rupture stress is compared with a control not treated with protease, and a gel having a value of 33 to 67% is selected. The gel after heat treatment having such a rupture stress of 33 to 67% of the protease-untreated control shows excellent suspension dispersibility when suspended in water. The aqueous suspension of the gel-like substance after the heat treatment, in which the value of the rupture stress is less than 33% as compared with the control not treated with the protease, has excellent suspension dispersibility, but loses the original flavor of meat, while An aqueous suspension of a gel-like substance after heat treatment having a breaking stress value of more than 67% has an original flavor of meat but is inferior in suspension dispersibility and is not preferred.

The meat suspension having excellent dispersibility according to the present invention has a breaking stress of 33 to 33 of the protease-untreated control.
It is a liquid in which a gel material after heat treatment of 67% is suspended and dispersed in water, and the floating ratio when the 10% by weight aqueous suspension is left for 4 hours is 80% or more. It is a liquid showing. Here, the floating ratio is a value obtained by putting the suspension in a container such as a test tube of an appropriate length and dividing the height of the suspended portion by the entire height by 100, that is, It is determined by the following equation, and it can be said that the larger the floating ratio is, the slower the sedimentation speed is, and the more excellent the suspension dispersibility is.
Suspension rate (%) = (height of suspended part / total height) × 100

The amount of water used to make the gel-like substance after the heat treatment into a uniform suspension / dispersion is not particularly limited, but the advantage of excellent uniform suspension / dispersibility is obtained. Therefore, it is preferable to use water in the range of 90 to 40 parts by weight based on 10 to 60 parts by weight of the gel material after the heat treatment. In addition, since the meat processing material may contain foreign matter such as hair, cartilage, and bone, it is preferable that the water suspension of the gel-like substance after the heat treatment is subjected to a filtration treatment.
The filtration treatment is not particularly limited, and specific examples thereof include a filtration treatment using a 100-mesh filter, a flannel filter, a gauze, and the like. Conventionally, it has been known to remove foreign substances such as scales, cartilage, and hard bone from processed fish meat materials, but it has been considered difficult to remove foreign substances from processed meat materials. However, by making the gel-like substance after the heat treatment into a uniform suspension / dispersion, foreign substances can be removed for the first time, which is also a major feature of the present invention.

The gel-enzyme-treated meat of the present invention is used for preparing the above-mentioned meat suspension having excellent dispersibility according to the present invention, and the pulverized meat is added to endo-type protease and / or exo-meat. After the action of the type protease, 85-9
It can be obtained by heat treatment at 5 ° C. for 120 to 45 minutes, and exhibits excellent dispersibility, in which the 10% by weight aqueous suspension has a floating ratio of 80% or more when left for 4 hours, and The rupture stress was 33 ~ of the protease untreated control.
This gelled enzyme-treated meat is less likely to freeze when frozen, and its water suspension is excellent when thawed after freezing even if it freezes, even if it freezes. It is a highly practical meat material that can be distributed and stored in a frozen state because of its excellent suspension and dispersibility and its quality is not deteriorated by freezing and thawing. It is also preferable that the gel-enzyme-treated meat be strained to remove foreign substances such as hair, cartilage, and hard bone.

The frozen gelled enzyme-treated meat of the present invention is obtained by treating endo-protease and / or exo-type protease on crushed meat and then treating the meat at 85-95 ° C. for 120-150 ° C.
The 10% by weight aqueous suspension obtained by heat treatment for 45 minutes shows an excellent dispersibility in which the floating ratio when left to stand for 4 hours is 80% or more, and its breaking stress is not treated with protease. It can be obtained by freezing the gel-enzyme-treated meat which is 33 to 67% of the control, and the 10% by weight aqueous suspension after thawing has an excellent floating ratio of 80% or more when left for 4 hours. Since it shows dispersibility, it is useful as a frozen meat material.

The food to be used in the present invention is not particularly limited as long as it is a suspension containing the above-mentioned meat having excellent dispersibility or a food containing a gel-enzyme-treated meat. Examples of the food include lipids and carbohydrates. It is preferable to add one or more members selected from the group consisting of dietary fiber, vitamins and minerals to obtain a food with an excellent nutritional balance, and it is more preferable that the amino acid score is 100 relative to protein. . The lipid to be added is not particularly limited, but animal fats can be selected and used when a rich feeling is desired, and vegetable fats and oils can be selected when a refreshing food is desired. The carbohydrate to be added is not particularly limited, but starch such as wheat, potato, corn, rice, tapioca or the like can be used alone or in combination according to the texture of the intended food.

It is also preferable to add dietary fiber which is a problem of insufficient intake. Such dietary fiber is not particularly limited, but has a smooth smoothness and dispersibility. When used together with an excellent meat suspension dispersion, water-soluble dietary fiber is preferable, and examples of the water-soluble dietary fiber include polydextrose and water-soluble guar gum. The vitamins added the originally added to the rich vitamin B ₁ pork can include vitamin A, vitamin B _12, vitamin K, vitamin E, vitamin B _6, vitamin D, and vitamin C. The minerals to be added are not particularly limited, and examples thereof include iron, calcium, and magnesium.

The types of foods that are the subject of the present invention include:
Liquid foods such as soups, nutritional drinks, dressings, ice cream, sorbets, hamburgers, meatballs,
Solid foods such as cookies, flower pastes such as custard cream, paste foods such as tsukudani, mayonnaise, pudding, pudding, jelly, bavarois, mousse,
Sol- and gel-like foods such as tofu can be specifically exemplified, but are not limited to these. For example, it can be used as a base material for any food by appropriately changing the seasoning and cooking method.

[0022]

EXAMPLES The present invention will be described below in more detail with reference to examples and the like, but the technical scope of the present invention is not limited to the following examples and the like. Example 1 [Preparation of Meat Suspension Dispersion with Excellent Dispersibility] Fat tissue and connective tissue were removed, and pork leg meat containing only red meat was ground into fine meat with a grinder. 60k of minced meat obtained
g, salt 1 kg, sodium ascorbate 40
g, and the proteases “Amano A” (Amano Pharmaceutical Co., Ltd.) and the protease “Amano N” (Amano Pharmaceutical Co., Ltd.) were added at a concentration of 0, respectively.
10, 25, 50, 100, and 200 ppm were added, and the mixture was crushed while being mixed well with a silent cutter. When the minced meat became sufficiently thin, it was vacuum-packaged in 2 kg increments and the enzyme reaction was allowed to proceed at 50 ° C. for 3 hours. Then 9
After heat treatment at 0 ° C. for 1 hour to inactivate the protease, it was immediately quenched with ice water. Rheometer (CR-200D,
The measurement was performed using a sample thickness of 15 mm, a plunger diameter of 10 mm, and a table speed of 60 mm / min. The results are shown in FIG. As a result, the control without added protease was 477 g / cm.
² (100%), the breaking stress of each of the proteases added at 10, 25, 50, 100, and 200 ppm was 76.7% and 66.7%, respectively, of the control.
%, 54.3%, 33.3% and 4.2%. In addition, the gel-like substance heat-treated at 90 ° C. for 1 hour did not show any bacterial growth even after storage at 10 ° C. for 3 months.

Next, 10% of the gel-like material after these heat treatments was used.
A weight% aqueous suspension was prepared, and the floating ratio when the aqueous suspension was left for 4 hours was measured. The results are shown in FIG. 2 (see reference pictures). FIG. 2 shows that when the ratio of the rupture stress is 67% or less, excellent suspension dispersibility, in which the floating ratio is 80% or more, is exhibited. The sensory evaluation of each aqueous suspension was performed by five specialized panelists. Table 1 shows the results. When the ratio of the breaking stress was less than 33%, it was found that the decomposition products such as amino acids had a strong odor, and the original flavor of meat was impaired. In addition, the breaking stress was 66.7%, 54.3%, 33.3% of the protease-untreated control.
The gelled enzyme-treated meat of the present invention has a low freezing caused by freezing and has the original flavor of meat even when thawed after freezing, and its aqueous suspension has excellent suspension dispersibility. Was confirmed.

[0024]

[Table 1]

Example 2 [Preparation of a nutritional beverage] The heat-treated gel obtained in Example 1 (with a breaking stress of 5
4.3%) 10 parts by weight of water, 90 parts by weight of water, and after stirring, an appropriate amount of various vitamins, minerals, and flavors are added. A liquid meat food with the original flavor of meat and an unprecedented smooth texture. was gotten.

Example 3 [Preparation of a soup-like food] The gel-like substance after heat treatment obtained in Example 1 (with a breaking stress of 5
4.3%) To 10 parts by weight, 20 parts by weight of water and 70 parts by weight of milk were added and stirred, and then a small amount of bouillon was added and the mixture was boiled. Soup was obtained. When the amount of water added is increased to 40 parts by weight, a soup with excellent fluidity is obtained, and when the amount of the gel-enzyme-treated meat is increased to 20 parts by weight, a thicker and more thorough potage-like soup is obtained. done.

Example 4 [Preparation of a soup-like food and a pudding-like food] The gel-like product after heat treatment obtained in Example 1 (with a breaking stress of 5)
4.3%) To 10 parts by weight, 50 parts by weight of water was added, and the mixture was filtered through a 100-mesh filter. Then, 40 parts by weight of milk and 10 parts by weight of water-soluble dietary fiber polydextrose were added and stirred, and then a small amount of bouillon was added. When boiled, a soup-like food was obtained in which protein and dietary fiber could be taken at once. Even if this was cooled, it would be a beverage that did not feel uncomfortable, so it was suitable for nutritional supplementation in summer. Further, a small amount of gelatin was added to the soup-like food, and the mixture was poured into a mold and cooled, whereby a pudding-like food with a good throat was obtained.

Example 5 [Preparation of Ice Cream-Like Food] The heat-treated gel obtained in Example 1 (rupture stress 5
4.3%) 20 parts by weight of water, 20 parts by weight of fresh cream 4
0 parts by weight, 20 parts by weight of milk, 20 parts by weight of sugar, and a little rum were added, stirred by a food processor until uniform, poured into a mold, and frozen. The resulting product was a very smooth ice cream-like food that was not known to have meat added to the ingredients.

Example 6 [Preparation of Ice Cream-Like Food] The heat-treated gel obtained in Example 1 (with a breaking stress of 5)
4.3%) 20 parts by weight were pasted into a paste by using a food processor, and 40 parts by weight of fresh cream, 20 parts of milk
Parts by weight, water-soluble guar gum 10 parts by weight, sugar 20 parts by weight,
Add a little rum, stir in a food processor until uniform, pour into molds and freeze. The resulting product was a very smooth ice cream-like food that was not known to have meat added to the ingredients. In addition, it is a dessert that can consume protein and dietary fiber at once.

Example 7 [Preparation of Tsukudani-like Food] The gel-like product after heat treatment obtained in Example 1 (with a breaking stress of 5
4.3%), add water-soluble dietary fiber to it, paste it with a food processor and strain it. was gotten. The tsukudani-like food thus obtained was easily dissolved when added to the porridge.
This Tsukudani-like food was found to be particularly suitable, for example, as a meat nutritional food for the elderly without chewing power.

Example 8 [Preparation of Flower Paste-Like Food] The gel-like material after heat treatment obtained in Example 1 (with a breaking stress of 5
4.3%) 50 parts by weight of water, 20 parts by weight of water, 4 parts by weight of potato starch, 5 parts by weight of water-soluble dietary fiber polydextrose and spices were stirred until uniform using a food processor, and then 20 parts of heated salad oil was added. The mixture was slowly added with stirring, and further heated and cooled, whereby a custard cream-like flower pesto-like food was obtained. The thus obtained flower paste-like food could be used as a bread ingredient so that protein, lipid and dietary fiber could be ingested at one time.

[0032]

According to the present invention, liquid meat having the original flavor of meat and having excellent dispersibility can be easily ingested even by elderly people, infants and sick people who have difficulty in chewing and swallowing. Can be obtained. In addition, the gel-enzyme-treated meat of the present invention used in the production of such a liquid food, even when thawed after frozen storage, meat suspension dispersion having excellent dispersibility by suspending in water. It can be. Further, by filtering the liquid meat with a filter or the like, foreign substances such as hair, cartilage, and hard bone can be removed, and it has become possible to provide, for the first time, a processed meat product free of foreign substances.

[Brief description of the drawings]

FIG. 1 is a graph showing the results of measuring the breaking stress of various protease-treated meats.

FIG. 2 is a diagram showing a dispersed state of a 10% by weight aqueous suspension of various protease-treated meats after standing for 4 hours.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat ゛ (Reference) // A23L 2/66 A23L 2/00 J (72) Inventor Hiroyuki Yamanaka 635 Nakamukaihara, Tsuchiura-shi, Ibaraki Primaham F term in the company (reference) 4B014 GB18 GG15 GG18 GP01 GP12 GP27 4B017 LC03 LK17 LK23 LP06 4B025 LB17 LB20 LG32 LG36 LG54 LP01 LP12 4B036 LC06 LE02 LF01 LH38 LH49 LK01 LP01 4B042 AC05 AC09 AD09 AD23 AD39 AD02

Claims (14)

[Claims] Claims 1. An endo-type protease and / or an exo-type protease are allowed to act on a crushed meat, and then the protease is inactivated by heat treatment, and the heat-treated gel is suspended in water. A method for producing a suspension of meat having a dispersibility in which a 10% by weight aqueous suspension of a gel-like substance after a heat treatment is allowed to stand for 4 hours to have a floating ratio of 80% or more, wherein the protease comprises As a treatment, an enzymatic reaction is carried out until the breaking stress in the gel-like material after the heat treatment becomes 33 to 67% of the protease-untreated control, thereby producing a highly dispersible meat suspension dispersion. Method. 2. The heat treatment is carried out at 85 to 95 ° C. for 120 to 4 hours.
The method according to claim 1, wherein the heat treatment is performed for 5 minutes. 3. A meat suspension excellent in dispersibility according to claim 1, wherein 10 to 60 parts by weight of the gel-like substance after the heat treatment is suspended in 90 to 40 parts by weight of water. A method for producing a turbid dispersion. 4. The process for producing a suspension of meat having excellent dispersibility according to claim 1, wherein the aqueous suspension of the gel-like substance after the heat treatment is subjected to a filtration treatment. Method. 5. A meat suspension having excellent dispersibility, which is obtained by the method for producing a meat suspension having excellent dispersibility according to any one of claims 1 to 4. 6. After the endo-type protease and / or the exo-type protease are allowed to act on the ground meat,
It can be obtained by heat treatment at ~ 95 ° C for 120-45 minutes, and exhibits excellent dispersibility in which the 10% by weight aqueous suspension has a floating ratio of 80% or more when left for 4 hours, and A gel enzyme-treated meat characterized in that its rupture stress is 33-67% of a protease-untreated control. 7. A gel-enzyme-treated meat according to claim 6, which can be obtained by freezing, wherein the 10% by weight aqueous suspension after thawing has a floating rate of 80% or more when left for 4 hours. A frozen gel-like enzyme-treated meat characterized by exhibiting excellent dispersibility. 8. A food comprising the meat dispersion having excellent dispersibility according to claim 5 and / or the gelled enzyme-treated meat according to claim 6. 9. The food according to claim 8, further comprising one or more members selected from the group consisting of lipids, carbohydrates, dietary fiber, vitamins, and minerals. 10. The food according to claim 8, which is a soup-like food. 11. The food according to claim 8, which is a pudding-like food. 12. The food according to claim 8, which is a boiled-in food. 13. The food according to claim 8, which is an ice cream-like food. 14. The food according to claim 8, which is a flower paste-like food.