JP2005130779A - Edible casing, food having edible casing, method for producing edible casing and method for producing food having edible casing - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain an edible casing having excellent palate feeling even by rawly eating without subjecting to heat treatment and sanitarily safe, and to provide a food having the edible casing, a method for producing the edible casing and a method for producing the food having the edible casing. <P>SOLUTION: This edible casing 2 is obtained by subjecting a base material 5 having collagen to enzyme treatment. As a result of this, part of collagen molecules can be cut and it is possible to bring the hardness and extensibility of the edible casing 2 to a desirable condition. As the edible casing 2 is subjected to enzyme treatment through selecting each enzyme concentration, treating time and treating temperature so as to obtain given palate feeling, it is possible to obtain most excellent palate feeling as the casing of a food material 4 through selecting each enzyme concentration, enzyme treating time and enzyme treating temperature. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to an edible casing having collagen, for example, a food having the edible casing, a method for producing the edible casing, and a method for producing a food having the edible casing.

  Conventionally, edible casings for wrapping foods have used the intestines of animals such as sausages.

However, when using the intestines of animals, there is a problem that the size, supply amount, handling and the like cannot always be reduced, and for example, an edible casing having collagen instead of so-called natural products has been considered. (For example, refer to Patent Document 1).
JP-A-8-103247 (paragraphs [0031] to [0035]).

  However, natural food edible casings, not natural products but also edible casings that have collagen, are generally boiled or baked when eaten. Absent. Even if it is eaten as it is, the edible casing is not only hard but not necessarily completely sanitary, and it is not always perfect.

  The present invention has been made in view of the above-mentioned problems. An edible casing having a good texture even when eaten raw without heat treatment, a food having the edible casing, a food having the edible casing, and the production of the edible casing It is an object to provide a method and a method for producing a food product having an edible casing.

  In order to achieve the above object, an edible casing according to a main aspect of the present invention is characterized in that in the edible casing for packaging food with a base material having collagen, the base material is an enzyme-treated one. .

  Here, the “base material having collagen” refers to a casing such as ham or sausage made of natural protein as a raw material.

  In the present invention, since the base material having collagen is treated with an enzyme, a part of the collagen molecule can be cut, and the hardness and extensibility of the edible casing can be brought into a desired state.

  According to an aspect of the present invention, the enzyme treatment is characterized in that an enzyme concentration, a treatment time, and a treatment temperature are selected to obtain a predetermined texture, respectively. Thereby, it is possible to select the enzyme concentration, the enzyme treatment time, and the enzyme treatment temperature, respectively, and obtain the most preferable food texture for the packaging of the food.

  According to one aspect of the present invention, the enzyme treatment is an enzyme treatment by bromelain. As a result, for example, it is possible to make the casing such as ham and sausage made from natural protein a raw material at a short time and at a low concentration compared to the case of using papain, such as hardness and extensibility that can be eaten raw.

  According to one form of this invention, the said foodstuff is a octopus. As a result, for example, the octopus peeled off from the skin (hereinafter referred to as “baraco”) is packaged in the edible casing, and the product can be eaten raw without harming the texture. That is, it is possible to make a product that takes advantage of the texture of the material itself, instead of using Barako as another processed food.

  An edible casing manufacturing method according to another aspect of the present invention includes an edible casing manufacturing method formed from a collagen-containing substrate, the step of enzyme-treating the substrate, and the enzyme-treated substrate as an enzyme. And a step of performing an inert treatment.

  Since this invention has the process of carrying out the enzyme process of the base material which has collagen, it can cut | disconnect a part of collagen molecule, and manufactures the edible casing which made hardness, extensibility, etc. into the desired state Is possible.

  According to an aspect of the present invention, the enzyme treatment is characterized in that an enzyme concentration, a treatment time, and a treatment temperature are selected to obtain a predetermined texture, respectively. Thereby, the edible casing having the most preferable texture as the packaging of the food can be manufactured by selecting the enzyme concentration, the enzyme treatment time, and the enzyme treatment temperature, respectively.

  According to an aspect of the present invention, the enzyme treatment is characterized in that the enzyme treatment is performed by selecting an enzyme concentration at a constant treatment time and treatment temperature in order to obtain a predetermined texture. Thus, for example, the treatment time is 40 minutes, the enzyme solution temperature, which is the treatment temperature, is 45 ° C., the enzyme concentration is adjusted according to the taste of the eater, and the most preferable softness can be obtained.

  According to an aspect of the present invention, the enzyme treatment is characterized in that the enzyme treatment is performed by selecting a treatment temperature with a constant enzyme concentration and treatment time to obtain a predetermined texture. Thereby, for example, the treatment time is 40 minutes and the enzyme concentration is 0.03% by weight, and the enzyme solution temperature, which is the treatment temperature, is adjusted according to the taste of the eater, and the most preferable softness can be obtained.

  According to one aspect of the present invention, the enzyme treatment is an enzyme treatment using an enzyme solution having papain. As a result, an edible casing that can be safely and easily enzyme-treated and has a desired hardness and the like can be manufactured.

  According to one embodiment of the present invention, the enzyme treatment is carried out by using an enzyme solution having a papain concentration of 0.02 wt% or more and 0.06 wt% or less at a liquid temperature of 45 ° C. or more and 75%. The base material is placed in the enzyme solution for 10 minutes or longer and 110 minutes or shorter. Accordingly, the concentration of the enzyme having papain is appropriately selected from 0.02% by weight to 0.06% by weight, and the liquid temperature and the time for placing in the liquid are adjusted accordingly. An edible casing can be produced.

  According to one aspect of the present invention, the enzyme treatment is performed by setting an enzyme solution having a papain concentration of 0.03% by weight to a temperature of 45 ° C. or more and 50 ° C. or less, and The substrate is placed for a period of 20 minutes or more and 25 minutes or less. Thereby, for example, the texture such as the hardness of an edible casing in which barako is packaged can be made substantially the same as the texture of this skin, and the utility value of the barako can be increased. Moreover, it can be made softer than ordinary skin, and the value as a food can be further increased.

  According to an aspect of the present invention, the enzyme treatment is characterized in that the enzyme treatment is performed with an enzyme solution having bromelain. As a result, for example, it is possible to manufacture a casing such as ham or sausage made of natural protein as a raw material in a edible casing having a hardness and extensibility, which can be eaten raw, in a shorter time and at a lower concentration than when papain is used.

  According to one embodiment of the present invention, the enzyme treatment is performed by using an enzyme solution having a bromelain concentration of 0.01% by weight or more and 0.05% by weight or less at a liquid temperature of 45 ° C. or more. It is characterized in that the substrate is placed at a temperature of not higher than ° C. and the substrate is placed in the enzyme solution for a period of 10 minutes or longer and 70 minutes or shorter. Accordingly, the concentration of the enzyme having bromelain is appropriately selected from 0.01% by weight to 0.05% by weight and the most preferable edible casing hardness is adjusted by adjusting the liquid temperature and the time in the liquid accordingly. An edible casing can be produced.

  According to one embodiment of the present invention, the enzyme treatment is performed by setting an enzyme solution having a bromelain concentration of 0.02% by weight to a temperature of 45 ° C. or more and 50 ° C. or less. The substrate is placed for 10 minutes or more and 15 minutes or less. Thus, for example, the texture of the edible casing wrapped with barako can be made substantially the same as the texture of this skin when compared with the case of using papain for a short time and at a low concentration. It is possible to increase the utility value of. Moreover, it can be made softer than ordinary skin, and the value as a food can be further increased.

  A food product having an edible casing according to another aspect of the present invention is characterized in that a food material is packaged in any of the edible casings and the edible casings produced by the edible casing manufacturing method described above.

  In the present invention, the foodstuff is packaged by the edible casing that has been treated with the enzyme, so that the food texture of the foodstuff packaged with, for example, raw food can be improved.

  According to one form of this invention, the said foodstuff is a octopus. Thereby, for example, barako can be packaged in the edible casing, and a product that can be eaten raw without harming the texture can be obtained. That is, it is possible to make a product that takes advantage of the texture of the material itself, instead of using Barako as another processed food.

  The manufacturing method of the foodstuff which has an edible casing concerning the other viewpoint of this invention is the manufacturing method of the foodstuff which has an edible casing formed with the base material which has collagen, The process of enzyme-treating the said base material, The said enzyme treatment And a step of packaging the food with the enzyme-inactivated substrate.

  In the present invention, a base material having collagen is treated with an enzyme, the base material subjected to the enzyme treatment is subjected to enzyme inactivation treatment, and the foodstuff is packaged with the base material subjected to enzyme inactivation treatment. The food which has an edible casing made into the hardness etc. of the edible casing matched with the food texture etc. of can be manufactured.

  According to an aspect of the present invention, the enzyme treatment is characterized in that an enzyme concentration, a treatment time, and a treatment temperature are selected to obtain a predetermined texture, respectively. Thereby, an enzyme concentration, an enzyme treatment time, and an enzyme treatment temperature can be selected, respectively, to produce a food having an edible casing having the most preferable texture as the packaging of the food.

  According to one form of this invention, the said foodstuff is a octopus. Thereby, for example, barako can be packaged in the edible casing, and a product that can be eaten raw without harming the texture can be obtained. That is, it is possible to make a product that takes advantage of the texture of the material itself, instead of using Barako as another processed food.

  As described above, according to the present invention, even when eaten raw without heat treatment or the like, the texture is good, and hygiene is safe.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. In the following description of the embodiment, the explanation will be focused on the case where barako is used as a food material, but the present invention is not limited to this.

(First embodiment)
First, a first embodiment in which the present invention is applied to a food having an edible casing produced by enzyme treatment using papain will be described.

  FIG. 1 is a schematic perspective view of a state in which a barako of the present invention is packaged in an edible casing and cut into an appropriate length.

  As shown in FIG. 1, for example, a cut roe 1 that is a food having an edible casing includes an edible casing 2 manufactured by enzyme treatment and a food 4 mainly composed of barako 3 packaged by the edible casing 2. Have

  Here, the edible casing 2 is a base material 5 such as a ham / sausage casing, specifically, a collagen casing # 300 manufactured by Nippi Collagen Industry Co., Ltd., and the enzyme is subjected to an inert treatment and drained. is there. Of course, the base material 5 is not limited to this, and a natural casing or the like may be used.

  In addition, the enzyme treatment was carried out by using an enzyme solution having a papain concentration (for example, in Upmeet A manufactured by Kyowa Hakko Kogyo Co., Ltd.) of 0.02 wt% or more and 0.06 wt% or less at a liquid temperature of 45 ° C. The temperature is 75 ° C. or lower, and the base material 5 is placed in it for 10 minutes or longer and 110 minutes or shorter to cut a part of the collagen molecule.

  Further, in the enzyme treatment, an enzyme solution having a papain concentration of 0.03% by weight is more preferably brought to a temperature of 45 ° C. or more and 50 ° C. or less, and the substrate 5 is placed therein for 20 minutes or more. Put it for less than 25 minutes. Thereby, for example, the texture such as the hardness of an edible casing in which barako is packaged can be made substantially the same as the texture of this skin, and the utility value of the barako can be increased.

  In the enzyme inactivation treatment, the enzyme-treated substrate 5 is put into warm water at a temperature of 80 ° C. or more into which colored water produced by, for example, red No. 102 is added for about 5 to 10 seconds, and the enzyme inactivation treatment is performed. is there.

  Next, changes in properties of the edible casing due to enzyme treatment will be described with reference to data obtained by experimenting with various changes in enzyme concentration, treatment temperature, and treatment time.

(Comparative experiment of substrates treated under various conditions)
FIG. 2 is a table in which the enzyme concentration, processing temperature, and processing time are variously changed and divided into conditions, FIG. 3 is a table that explains changes in elongation due to the load under condition 1, and FIG. Table, FIG. 5 is a table explaining changes in elongation due to load under condition 3, FIG. 6 is a table explaining changes in elongation due to load under condition 4, and FIG. 7 is a table explaining changes in elongation due to load under condition 5. FIG. 8 is a table for explaining the change in elongation due to the load under condition 6, FIG. 9 is a table for explaining the thickness of the casing under each condition, and FIG. 10 is a table for explaining the moisture content of the casing under each condition. It is.

  First, the base material 5 was processed under six conditions as shown in FIG. That is, condition 1 in which papain concentration was 0.03% by weight in an enzyme solution having a liquid temperature of 45 ° C. every 40 minutes and then enzyme inactivation treatment was performed, papain concentration was 0.00% by weight (no enzyme) Then, the condition in which the liquid temperature was kept in a liquid at 45 ° C. for 40 minutes and then the enzyme inactivation treatment was performed, the concentration of papain was 0.00% by weight (without enzyme), and the liquid temperature was 40 ° C. in the liquid at 85 ° C. Condition 3 for every minute, then no enzyme inactivation treatment, Condition 4 for a papain concentration of 0.00% by weight (no enzyme) in a solution at a temperature of 20 ° C. for 40 minutes, and then no enzyme inactivation treatment The condition 5 in which the concentration of papain is 0.02% by weight and the liquid temperature is 45 ° C. for 40 minutes and then the enzyme inactivation treatment is performed, and the concentration of papain is 0.04% by weight and the liquid temperature is Leave in an enzyme solution at 45 ° C for 40 minutes, and then inactivate the enzyme. Conditions is six.

  Here, conditions 1, 2, 5 and 6 were processed as follows.

  First, collagen casing # 300 (hereinafter simply referred to as “casing”) manufactured by Nippi Collagen Industry Co., Ltd. was cut into a length of 50 cm as a base material. Then, 200 ml of water was weighed in a beaker, and the water temperature was heated to 45 ° C. using a water bath.

  Next, when the water temperature reached 45 ° C., a predetermined amount of upmeet A (papain) was added to conditions 1, 5 and 6 and stirred well. When mixed well, the casing was put into the liquid while venting air including condition 2. At this time, hot water was boiled in the pan.

  And when 40 minutes passed after putting a casing, each casing was immersed in the hot water of 85 degreeC or more for 5 to 10 seconds, and the enzyme was killed and activated.

  Finally, it was removed from the hot water and the casing was cut to a width of 5 mm.

  Condition 3 was that a # 300 casing was cut to a length of 50 cm and boiled with 85 ° C. hot water for 40 minutes. Then, it was raised from the hot water and the casing was cut to a width of 5 mm.

  In condition 4, the # 300 casing was cut to a length of 50 cm and immersed in water at a water temperature of 20 ° C. for 40 minutes. Thereafter, the casing was cut to a width of 5 mm.

  The results of measuring the elongation of a 5 mm width casing produced under the above conditions 1 to 6 with respect to a predetermined load by the rheometer CR200-D Sun Science are shown in the tables of FIGS. Similarly, the result of measuring the thickness of a 5 mm wide casing produced under conditions 1 to 6 with THICKNESS DIAL GAGE Mitutoyo is shown in the table of FIG.

  Further, the moisture content (dry weight) of the 5 mm width casing produced under the conditions 1 to 6 was measured by the drying method described below. That is, in the drying method, the weight reduced when the sample to be measured is accurately heated and dried at 105 to 110 ° C. for a certain period of time is used as moisture, and the moisture content (%) is obtained by the following equation.

Moisture content (%) = (moisture weight / sample weight) × 100 = ((weight before drying by putting sample in weighing bottle−weight after drying) / (weight before putting sample in weighing bottle / drying−weighing bottle) Constant))) x 100 [Formula 1]
Specifically, it was carried out as follows. First, the weighing bottle was previously dried at 20 ° C. for 1 hour, allowed to cool in a desiccator for 20 minutes, and then weighed to obtain a constant weight. Next, 5 to 10 g of the sample was accurately dispensed into a weighing bottle, dried at 105 to 110 ° C. for about 2 hours, allowed to cool in a desiccator and weighed in the same manner. Then, heating drying for 1 hour, cooling, and weighing were repeated until a constant weight was reached. In addition, as an apparatus used for the measurement, a “Yamato DX61” as a thermostat and “Sartorius R200” as a balance, and a desiccator is a silica gel desiccator (parallel type). Moreover, if the difference with the last weighed value was within 0.3 mg, it was regarded as a constant weight, and when there was an increase due to oxidation, the previous weighed value was regarded as a constant weight.

  A result obtained by the above method and obtained by the above formula [Formula 1] was expressed as a table in FIG.

  FIG. 11 is a graph for explaining a change in extension due to a load under condition 1, FIG. 12 is a graph for explaining a change in extension due to a load under condition 2, and FIG. 13 is a graph for explaining a change in extension due to a load under condition 3. 14 is a graph for explaining a change in extension due to a load under condition 4, FIG. 15 is a graph for explaining a change in extension due to a load under condition 5, FIG. 16 is a graph for explaining a change in extension due to a load under condition 6, and FIG. Is a table for explaining the expansion rate under each condition.

  As shown in FIG. 11, the load (kg) applied to the casing is plotted on the horizontal axis and the elongation (mm) is plotted on the vertical axis, as shown in FIG. Then, the relationship between the two can be linearly regressed, and the inclination becomes the expansion ratio of the casing. That is, it can be expressed as a straight line shown in the figure. The straight line can be expressed as an equation of y = 4599x + 20.561 where y is the vertical axis and x is the horizontal axis, and 4599 representing the inclination is the expansion of the casing. It turned out to be a rate.

  Thereby, it turned out that the expansion ratio with respect to the load of the casing in condition 1 can be expressed as 45.9 (mm / kg).

  Hereinafter, similarly for other conditions 2 to 6, FIGS. 12 to 16 were created and the expansion ratio was calculated. The straight line expression of condition 2 was y = 2.918x + 18.104, and the expansion ratio was 23 (mm / Kg), the straight line expression of Condition 3 is y = 46.517x + 18.805, and the expansion ratio is 46.5 (mm / kg), and the straight line expression of Condition 4 is y = 10.159x + 12.134, and the expansion ratio is 10 .6 (mm / kg), the straight line condition 5 is y = 23.808x + 23.853, and the expansion ratio is 23.8 (mm / kg), and the straight line condition 6 is y = 99.843x + 18.981. The elongation rate was 99.8 (mm / kg). The above calculation results are shown in FIG. 17 as the expansion rate under each condition.

  These measurements and calculation results revealed the following.

  First, the temperature dependence of the expansion ratio of the casing will be described.

  FIG. 18 is a graph for explaining the temperature dependence of the expansion ratio of the casing.

  Regarding the temperature dependence of the elongation rate of the casing, the elongation rates up to the conditions 2 to 4 which are the conditions of not performing the enzyme treatment (or the enzyme concentration of 0.00% by weight) are compared and examined. Then, with reference to the expansion ratio of the casing at room temperature (20 ° C.) as shown in FIG. 18, the expansion ratio is increased 2.2 times and 4.4 times by changing the processing temperature to 45 ° C. and 85 ° C., respectively. Increased.

  This indicates that the collagenous casing expands in a temperature-dependent manner (statistically significant). For example, it has been found that the texture due to the extent of the casing can be controlled by controlling the treatment temperature.

  Next, the enzyme concentration dependence of the casing expansion rate will be described.

  FIG. 19 is a graph illustrating the enzyme concentration dependence of casing elongation.

  Regarding the enzyme concentration dependency of the extension ratio of the casing, the extension ratios of the conditions 1 and 2 and the conditions 5 and 6 which were the conditions for the inactive treatment were compared. Then, as shown in FIG. 19, based on the result of the case where the enzyme treatment was not performed (or the enzyme concentration was 0.00% by weight), the elongation rate increased depending on the enzyme concentration if the temperature condition was constant.

  Here, when treated with an enzyme concentration of 0.02% by weight compared to the standard, the elongation increased by about 3%, but no statistically significant difference was observed. On the other hand, when the enzyme concentrations were 0.03% by weight and 0.04% by weight, the elongation was increased 2.0 times and 4.3 times, respectively, compared to the standard.

  This indicates that the collagenous casing stretches in a concentration-dependent manner at a certain concentration (statistically significant). For example, it has been found that the texture due to the extent of the casing can be controlled by controlling the enzyme concentration.

  In addition, it can be said that the enzyme partially degraded the collagen, which is the substrate of the casing, and consequently changed the mechanical properties of the casing (there was a statistically significant difference).

  Next, processing condition dependency of casing thickness will be described.

  FIG. 20 is a table for explaining the thickness of the casing according to each condition, and FIG. 21 is a graph for explaining the dependence of the casing thickness on the processing conditions.

  Regarding the treatment condition dependency of the casing thickness, all conditions were compared and examined based on the thickness of the casing (20 ° C., no enzyme treatment, no inert treatment) at room temperature, which is Condition 4 shown in FIG. As a result, as shown in FIG. 20 and FIG. 21, in condition 3 in which the casing was heat-treated at 85 ° C. without the enzyme treatment, the thickness was reduced from 0.116 mm to 0.330 mm of the standard (condition 4), and approximately three times Increased. Further, in condition 2 where the casing was heat-treated at 45 ° C. without enzyme treatment, the standard (condition 4) was increased from 0.116 mm to 0.286 mm, which was increased approximately 2.5 times (there was a significant difference).

  On the other hand, in condition 5 where the enzyme treatment of 0.02% by weight was performed at 45 ° C. which is the same temperature condition as condition 2, and then the enzyme inactivation treatment was performed, the condition was 0.273 mm compared to 0.286 mm of condition 2. There was no significant difference in casing thickness.

  On the other hand, in condition 1 in which 0.03 wt% enzyme treatment was performed at 45 ° C., which is the same temperature condition as in condition 2, and then enzyme inactivation treatment was performed, the condition was 0.20 mm compared to 0.286 mm in condition 2. The casing thickness decreased to 244 mm and there was a significant difference in the change. Also, in condition 6 where the enzyme treatment of 0.04% by weight was performed at 45 ° C., which is the same temperature condition as in condition 2, and then the enzyme inactivation treatment was performed, it was 0.203 mm compared to 0.286 mm in condition 2 The casing thickness decreased and there was a significant difference in the change.

  Furthermore, in conditions 5, 1 and 6 in which enzyme treatments of 0.02% by weight, 0.03% by weight and 0.04% by weight of enzyme were performed under the same temperature conditions, followed by enzyme inactivation treatment, Decreased to 0.273 mm, 0.244 mm and 0.203 mm, respectively.

  From this, as the enzyme concentration increased, the casing thickness decreased and a statistically significant difference was observed. This result also corresponded to the result that the enzyme treatment increased the elongation rate. Furthermore, it is inferred that the enzyme treatment partially decomposes the casing itself and changes its mechanical properties.

  From the above, the thickness of the casing increases in a temperature-dependent manner. However, if the processing temperature and the processing time are kept constant (for example, 45 ° C., 40 minutes), the substrate of the casing is decomposed by an enzyme (for example, papain). As a result, it was proved to reduce the thickness of the casing. Thus, it has been found that the thickness of the casing can be set to a desired thickness by controlling the enzyme concentration, and the thickness of the edible casing most preferable for the food can be obtained.

(Edible casing manufacturing method)
Next, the manufacturing method of an edible casing is demonstrated concretely.

  FIG. 22 is a flowchart of a method for manufacturing an edible casing.

  First, for example, a collagen casing # 300 (casing) manufactured by Nippi Collagen Industry Co., Ltd. is cut to a length of about 50 cm as the base material 5 (ST101). Here, the reason why the length is cut to 50 cm is to facilitate the later-described enzyme treatment and food injection.

  Next, 2 g of red No. 102 is mixed with 1 L of water to make colored water, and the colored water is put into a double kettle containing 53 L of water and heated.

  And when the water temperature containing colored water becomes 45-50 ° C., Kyowa Hakko Kogyo Co., Ltd. Upmeet A 398 g (0.75 wt% (0.03 wt% for papain contained in Upmeet A)) Put in the warm water and stir well.

  When Upmeet A is further dissolved, the enzyme solution is completed, and a casing made by Nippi Collagen Industry, which has been cut to a length of about 50 cm, is placed therein (ST102).

  Gently agitate while removing air from the casing in warm water. And stirring is occasionally carried out, keeping a liquid temperature at 45-50 degreeC, and a casing is heated for 20-25 minutes. At this time, it is important to always keep the liquid temperature at 45 to 50 ° C. This is because the casing state slightly changes depending on the liquid temperature.

  During the enzyme treatment of the casing, the casing is sometimes touched to check the thinness, elasticity and softness, and frequently after 15 minutes from the start of the enzyme treatment of the casing. This is because the state of the casing is likely to change from this time.

  When the softness is just right, quickly move the casing to a basket of nets and drain.

  Next, 2 g of red No. 102 is newly mixed with 1 liter of water to make colored water, and the colored water is put into a double kettle with newly added water 53 L and heated.

  When the liquid containing the new colored water reaches 80 ° C. or higher, the casing that has been transferred to the car is quickly passed through the hot water in the car and gently stirred (for example, about 5 to 10 seconds) (ST103).

  When that is done, finally drain the water and transfer the casing to the one in which the vinyl is drawn on the iron (ST104).

  Thus, the edible casing 2 is completed.

  Here, the table of FIG. 23 to FIG. 28 will explain how the texture of the edible casing changes depending on various enzyme concentrations, treatment times and treatment temperatures.

  FIG. 23 is a table for explaining the texture of the edible casing at a treatment temperature of 35 ° C., FIG. 24 is a table for explaining the texture of the edible casing at a treatment temperature of 45 ° C., and FIG. Table explaining the texture, FIG. 26 is a table explaining the texture of the edible casing at the processing temperature of 65 ° C., FIG. 27 is a table explaining the texture of the edible casing at the processing temperature of 75 ° C., and FIG. It is a table | surface explaining the food texture of an edible casing in 85 degreeC. The numbers from 1 to 10, which are the stages of change in the edible casing in the table, are: 1 is harsh and skin-like, 2 is slimy, 3 is still skin-like, 3 is skin 4 is harder than the softness of this skin, 5 is the softness of this skin, and 6 is the limit that can be injected softer than this skin. Soft state, 7 is soft enough not to inject barako, 8 is melted from the end, 9 is more than half melted, and 10 is melted and settled. is there. Further, 5 and 6 are surrounded by ◯, which means that the stages 5 and 6 are the most preferable texture as an edible casing for wrapping barako.

  Briefly explaining the state of the table, as shown in FIG. 23, it was found that there was no 5 or 6 at any enzyme concentration and treatment time at an enzyme treatment temperature of 35 ° C., which was not an optimum state. Further, as shown in FIG. 24, when the enzyme treatment temperature is 45 ° C., the treatment time from 70 minutes to 110 minutes at the enzyme concentration of 0.02% by weight, the treatment time from 40 minutes to 60 minutes at the enzyme concentration of 0.03% by weight, and the enzyme concentration A treatment time of 20 minutes and 30 minutes of 0.04% by weight and a treatment time of 10 minutes at an enzyme concentration of 0.06% by weight resulted in 5 or 6 stages, respectively.

  Further, as shown in FIG. 25, when the enzyme treatment temperature is 55 ° C., the treatment time of 40% to 80 minutes for the enzyme concentration of 0.02% by weight, the treatment time of 10% to 30 minutes for the enzyme concentration of 0.03% by weight, 0.04 wt% treatment time of 10 minutes resulted in 5 or 6 stages, respectively. Further, as shown in FIG. 26, when the enzyme treatment temperature was 65 ° C., only the treatment time of 30 minutes for the enzyme concentration of 0.02 wt% was 6. Furthermore, as shown in FIG. 27, when the enzyme treatment temperature is 75 ° C., the treatment time of 20 to 40 minutes with an enzyme concentration of 0.02% by weight, and the steps of 5 or 6 with a treatment time of 10 minutes with an enzyme concentration of 0.03% by weight, respectively. became. Further, as shown in FIG. 28, when the enzyme treatment temperature was 85 ° C., 5 and 6 were not found at any enzyme concentration and treatment time, and it was found that the state was not optimal.

  In addition, for example, in order to give an optimal texture as an edible casing for packaging Barako, as a standard for examining what enzyme concentration, processing temperature and processing time are appropriate, the mechanical strength at which Barako can be injected is maintained. In addition, it was considered that the processing time was shortened as much as possible, that stable mechanical characteristics could be maintained, and that this texture could not be changed.

  As a result, the optimum enzyme concentration, treatment temperature and treatment time by papain are as follows. When the enzyme concentration is 0.02% by weight, the treatment temperature is 45 ° C. and the treatment time is 70 minutes to 110 minutes, and the treatment temperature is 55 ° C. and the treatment time is 40 minutes to 80 minutes. The treatment time was 30 minutes at a treatment temperature of 65 ° C., and the treatment time was 20 minutes to 40 minutes at a treatment temperature of 75 ° C. Moreover, when the enzyme concentration was 0.03% by weight, the treatment time was 40 ° C. to 60 minutes at a treatment temperature of 45 ° C., the treatment time was 10 minutes to 30 minutes at a treatment temperature of 55 ° C., and the treatment time was 10 minutes at a treatment temperature of 75 ° C. . Furthermore, when the enzyme concentration was 0.04% by weight, the treatment time was 20 to 30 minutes at a treatment temperature of 45 ° C., and the treatment time was 10 minutes at a treatment temperature of 55 ° C. When the enzyme concentration was 0.06% by weight, the treatment temperature was 45 ° C. and the treatment time was only 10 minutes.

  From the above, in order to obtain an edible casing having a good texture, at least the concentration of papain is 0.02% by weight or more and 0.06% by weight or less, and the enzyme treatment temperature is 45 ° C or more and 75 ° C or less. And the enzyme treatment time is required to be 10 minutes or more and 110 minutes or less.

(Production method of food having edible casing)
Next, the manufacturing method of the foodstuff which has an edible casing is demonstrated.

  FIG. 29 is a flowchart of a method for producing a food having an edible casing.

  First, the foodstuff 4 which has the barako 3 as a main component is manufactured. For example, when preparing 150g of Barako 3 and the taste is light, add seasoning liquid as appropriate and add 4g of red No. 102 into 1L of water, and finally add a finalizer such as food. 3 kg of processed starch is added and stirred for 10-20 minutes (ST201). Thereafter, for example, the mixture is treated for 24 hours at a temperature of 0 ° C. to 5 ° C. (ST202). Thereby, stability of a taste, a color, etc. can be aimed at.

  Next, the food material 4 is poured into the edible casing 2 (ST203). For example, the edible casing 2 is attached to the injector. At this time, the enzyme-treated edible casing 2 is fragile, so be careful. When the edible casings 2 stick to each other, red water No. 102 is added to the acidic water, and the sticking portion is peeled off. Here, the colored water is added to prevent discoloration of the colored edible casing. For example, 20 L of shaping place acidic water is charged with 2 gram of red No. 102 in 500 cc of water, and 400 cc of colored water produced is mixed and removed.

  When the food 4 is injected into the edible casing 2, the edible casing 2 is injected while pressing the tip of the edible casing 2 with a finger. At this time, attention is paid to the amount (thickness) to be injected and the speed at which the edible casing 2 flows.

  In addition, the edible casing 2 into which the food material 4 has been poured is arranged in a plastic-clad iron and frozen to -25 ° C. or lower, and the end is cut and then cut to a thickness of about 1 cm (ST204). At this time, since it becomes difficult to cut when the refrigeration melts, it is better to cut out from the freezer as much as the cut.

  Furthermore, a seasoning is added to the cut surface (surface where the foodstuff 4 is exposed) as needed, and the food which has an edible casing, for example, the cut mentaiko 1 is completed.

(Sensory inspection of cut mentaiko and ordinary mentaiko)
Next, the texture of cut mentaiko (hereinafter simply referred to as “cut mentaiko”) manufactured according to the present embodiment and a general mentaiko (hereinafter simply referred to as “mentaiko”) not according to the present embodiment is the focus. The results of the sensory test comparison will be described. The test method was a 2 × M contingency table test using Wilcoxon rank sum test.

  FIG. 30 is a 2 × M contingency table for a sensory test between cut mentaiko and ordinary mentaiko.

  First of all, as shown in the table of FIG. 30, the delicious mentaiko is very tasty, 1 is quite tasty, 2 is slightly tasty, 8 is slightly tasty, 3 is not good, 3 is a little bad, and 0 is a bit bad And very bad is 0, whereas Mentaiko is very tasty, 3 is quite tasty, 6 is slightly tasty, 6, but it's not good, 2, a little bad, 1, a little bad, 0, and very bad. Was 0.

  As a result, if there is no difference between mentaiko and mentaiko who have broken the null hypothesis, and there is a difference between mentaiko and mentaiko that has broken the alternative hypothesis, we used Wilcoxon's rank sum test 2 Judgment by the test of × M contingency table was significant (both sides) = 0.032> significance level 0.01, and the null hypothesis was not rejected. In other words, it could not be said that there is a difference in taste between “Mentaiko which is cut” and “Mentaco”.

  As for the tongue touch, as shown in the table of FIG. 30, the mentaiko that is cut has a very good touch on the tongue, 0 is quite good on the tongue, 4 is a little good on the touch, but 1 is not good on either, but a little touch on the touch. 6 is very poor on the tongue, and 0 on the very poor touch. On the other hand, Mentaiko has a very good touch on the tongue, 1 is quite nice on the touch, but 9 is a little nice on the touch, but it is 7. Although there was no, 1 was slightly uncomfortable to the touch, 0 to the very poor touch, and 0 to the very poor touch.

  As a result, if there is no difference between mentaiko and mentaiko, which has broken the null hypothesis as well as delicious, and there is a difference between mentaiko and mentaiko, which has broken the alternative hypothesis, Wilcoxon rank sum test Judgment by the test of 2 × M contingency table using was established (significant (both sides)) = 0.003 <significance level 0.01, and the null hypothesis was rejected. That is, it cannot be said that there is no difference in touch between “Mentaiko who is cut” and “Mentaco”.

  As for the softness, as shown in the table of FIG. 30, the mentaiko that is cut is very soft, 3 is quite soft, 5 is soft, 4 is not soft, 2 is soft, and 2 is hard. 0 and very hard but 0 in Mentaiko, very soft, 2 soft, 2 soft, 6 soft, 3 soft, 4 soft, 1 And 1 was very hard.

  As a result, if there is no difference between mentaiko and mentaiko, which has broken the null hypothesis as well as delicious, and there is a difference between mentaiko and mentaiko, which has broken the alternative hypothesis, Wilcoxon rank sum test Judgment by the test of 2 × M contingency table using is established (significant (two-sided)) = 0.070> significance level 0.01, and the null hypothesis was not rejected. That is, it cannot be said that there is a difference in the softness between “Mentaiko who is cut” and “Mentaco”.

  As for the chopping, as shown in the table of FIG. 30, the chopped mentaiko has very good crispness, 0 is quite good, but crisp is good 4, but crisp is good 7, but it cannot be said either, but crisp is somewhat bad. 6 is quite crisp, 0 and very crisp is 0, whereas Mentaiko is very crisp, 2 is quite crisp, but 2 is slightly crisp, but 6 is good. Although there was no 3, it was slightly crisp, 2 was quite crisp, and 0 was very crisp.

  As a result, if there is no difference between mentaiko and mentaiko, which has broken the null hypothesis as well as delicious, and there is a difference between mentaiko and mentaiko, which has broken the alternative hypothesis, Wilcoxon rank sum test Judgment by the test of 2 × M contingency table using was established as significant (both sides) = 0.947> significance level 0.01, and the null hypothesis was not rejected. That is, it cannot be said that there is a difference in crispness between “Mentaiko that is cut” and “Mentaiko”.

  From the above, as a result of the sensory test on “deliciousness”, “tongue touch”, “softness” and “crispness” by the 2 × M contingency table test (male and female) using Wilcoxon rank sum test, the significance level was 1% So, at least for “taste”, “softness” and “crispness”, we could not reject the hypothesis that there is no difference between “mentaiko that is cut” and “mentaiko”. In other words, as far as “taste”, “softness”, and “crispness” are concerned, it has been found that it may be concluded that there is no difference between “cut mentaiko” and “mentaiko”.

  As described above, according to this embodiment, the edible casing 2 is obtained by subjecting the base material 5 having collagen to an enzyme treatment, so that a part of the collagen molecule can be cut, and the hardness and extensibility of the edible casing 2 can be reduced. Can be brought into a desired state.

  In addition, since the edible casing 2 is selected to perform enzyme treatment by selecting the enzyme concentration, treatment time and treatment temperature in order to obtain a predetermined texture, the enzyme concentration, enzyme treatment time and enzyme treatment temperature are selected, It is possible to obtain a texture that is most preferable for packaging the food 4.

  In addition, since the edible casing 2 has broken the food 4 to be packaged, for example, a barako 3 can be packaged with the edible casing 2 to make a product that can be eaten raw without harming the texture. That is, instead of using Barako 3 as another processed food, it can be made into a product utilizing the texture of the material itself, and the product value can be increased.

  Also, in the edible casing manufacturing method, in order to obtain a predetermined texture, the enzyme concentration is selected and the enzyme treatment is performed with the treatment time and treatment temperature being constant. For example, the treatment time is 40 minutes and the enzyme is at the treatment temperature. By setting the liquid temperature to 45 ° C., the enzyme concentration can be adjusted according to the taste of the eater and the most preferable softness can be obtained.

  Furthermore, in the edible casing manufacturing method, in order to obtain a predetermined texture, the enzyme concentration and the treatment time are kept constant, the treatment temperature is selected and the enzyme treatment is performed. It is possible to adjust the enzyme solution temperature, which is a processing temperature, according to the taste of the eater so that the most preferable softness can be obtained as 03 wt%.

  Further, in the edible casing manufacturing method, since the enzyme solution treatment is performed with the enzyme solution having papain, the edible casing 2 having a desired hardness and the like can be manufactured safely and easily.

  Further, in the method for producing an edible casing, an enzyme solution having a papain concentration of 0.02 wt% or more and 0.06 wt% or less is adjusted to a temperature of 45 ° C. or more and 75 ° C. or less. Since the base material 5 is placed for 10 minutes or more and 110 minutes or less in the medium, the concentration of the enzyme having papain is appropriately selected from 0.02% by weight to 0.06% by weight and adjusted accordingly. The edible casing 2 having the most preferable edible casing hardness and the like can be manufactured by adjusting the liquid temperature and the time in the liquid.

  In the edible casing manufacturing method, an enzyme solution having a papain concentration of 0.03% by weight is adjusted to a temperature of 45 ° C. or more and 50 ° C. or less, and the substrate 5 is placed in the enzyme solution in 20 minutes or more. Therefore, for example, the texture of the edible casing 2 in which the barako 3 is packaged can be made substantially the same as that of the skin of the skin. It is possible to increase the utility value of. Moreover, it can be made softer than ordinary skin, and the value as a food can be further increased.

  Furthermore, in the foodstuff which has an edible casing, since the foodstuff 4 was packaged by the edible casing 2 manufactured with the manufacturing method of an edible casing, the food texture of the foodstuff which packaged the foodstuff 4 can be made favorable, for example by raw food.

  Moreover, the manufacturing method of the foodstuff which has an edible casing WHEREIN: In the manufacturing method of the foodstuff which has an edible casing formed with the base material which has collagen, the process of carrying out the enzyme treatment of the base material 5 and the enzyme-treated base material 5 are made into enzyme. Since it includes the step of performing the inert treatment and the step of packaging the food 4 with the base material 5 subjected to the enzyme inactivation treatment, the hardness of the edible casing 2 according to the texture of the food 4 to be packaged, etc. A food product having an edible casing can be produced.

  Furthermore, from the above experimental results and the like, it was possible to determine techniques and conditions for arbitrarily changing the mechanical characteristics of the casing by enzymatic treatment. Judging from the results of the sensory test, the product using the enzyme-treated casing was shown to have a texture similar to that of Mentaiko, for example. Furthermore, by using only the casings that are guaranteed to be safe and enzymes such as papain, the mechanical properties of the casings were changed and a new casing (edible casing 2) was successfully developed.

  In addition, using this edible casing 2, a new product was developed using Barako, which has a low commercial value.

  As described above, the edible casing 2 is useful for the development of many products that require “a casing that can be eaten” as well as a specific product that is simply “cut mentaiko”.

(Second Embodiment)
Next, a second embodiment applied to a food having an edible casing produced by enzyme treatment using bromelain instead of papain as an enzyme will be described. The second embodiment is the same as the first embodiment except that bromelain is used in place of papain as the enzyme for enzyme treatment, and therefore, the differences will be mainly described. Moreover, about the component which is common in the component of 1st Embodiment, the code | symbol same as 1st Embodiment is attached | subjected and the description is abbreviate | omitted.

  In the enzyme treatment, an enzyme solution having a bromelain concentration (for example, manufactured by Nippon Biocon Co., Ltd.) of 0.01% by weight or more and 0.05% by weight or less is adjusted to a temperature of 45 ° C. or more and 65 ° C. or less. A part of the collagen molecule is cut by placing the base material 5 in it for 10 minutes or longer and 70 minutes or shorter. Here, “bromelain” is a proteolytic enzyme obtained from pineapple stems, which easily and efficiently degrades soluble proteins.

  In the enzyme treatment, more preferably, an enzyme solution having a bromelain concentration of 0.02% by weight is set to a temperature of 45 ° C. or more and 50 ° C. or less, and the substrate 5 is placed therein for 10 minutes or more. And leave for less than 15 minutes. As with papain, for example, the texture of an edible casing wrapped with barako can be made substantially the same as the texture of this skin if it is normal. Compared to the above, it can be processed at a lower concentration and in a shorter time, so the cost performance is higher.

  Next, data obtained by changing the enzyme concentration and treatment time between papain and bromelain and changing the properties of the edible casing due to the enzyme treatment will be described.

  FIG. 31 is a table in which the enzyme concentration and treatment time are changed for papain and bromelain, and the conditions are separated. FIG. 32 is a table for explaining changes in elongation due to the load of condition 7, and FIG. 33 is the thickness of the casing under each condition. It is a table to explain.

  First, the base material 5 was processed under two conditions as shown in FIG. That is, papain is used as an enzyme, placed in an enzyme solution having a concentration of 0.03% by weight and a liquid temperature of 45 ° C. for 40 minutes, and then subjected to enzyme inactivation treatment as condition 1 and enzyme of the first embodiment This is condition 7 in which bromelain was used, placed in an enzyme solution having a concentration of 0.02% by weight and a solution temperature of 45 ° C. for 15 minutes, followed by enzyme inactivation treatment.

  Condition 7 is substantially the same as Condition 1, except that 200 ml of water is weighed in a beaker and heated to a water temperature of 45 ° C. using a water bath. Stir well.

  FIG. 34 is a graph for explaining a change in expansion due to the load of condition 1 and condition 7.

  As shown in FIG. 34, the load (kg) applied to the casing is taken on the horizontal axis and the vertical axis shows the relationship between the load and the elongation in the case of condition 1 (first embodiment) and condition 7 in FIG. Taking the elongation (mm) as a graph, the relationship between load and elongation was linearly regressed, and the slope was the casing elongation rate.

  These measurements and calculation results revealed the following.

  First, the load expansion relationship between the condition 1 using papain and the condition 7 using bromelain will be compared and described.

  As shown in FIG. 34, the expansion rate (the slope of the straight line in FIG. 34) was larger in condition 7 using bromelain than in condition 1 using papain. The load under condition 7 using bromelain was about half of that under condition 1 using papain. From this, it was found that the bromelain treated casing is small in elongation and easily cut as compared with the papain treated casing.

  That is, even if there is a sense of incongruity when biting the casing, the feeling is much less than that of the papain-treated one.

  Next, the casing thickness between the condition 1 using papain and the condition 7 using bromelain will be compared and described.

  As shown in FIG. 33, the average casing thicknesses under conditions 1 and 7 were 0.24 mm and 0.16 mm, respectively. This difference in thickness produced the property that the casing could be broken by a slight load. In addition, this property has a small effect on the texture of the casing. In other words, it has led to the original texture of octopus.

(Edible casing manufacturing method)
Next, the point which is different from 1st Embodiment about the manufacturing method of an edible casing concretely is demonstrated easily.

  As shown in FIG. 22, when the temperature of the colored water in ST102 of the first embodiment reaches 45 to 50 ° C., instead of Upmeet A, for example, 10.6 g (0. 02% by weight) into the warm water and stir well.

  When bromelain is further dissolved, the enzyme solution is completed, and a casing made by Nippi Collagen Industry, cut to a length of about 50 cm, is placed therein (ST102).

  Gently agitate while removing air from the casing in warm water. And stirring is occasionally carried out, keeping a liquid temperature at 45-50 degreeC, and a casing is heated for 10 to 15 minutes. At this time, it is important to always keep the liquid temperature at 45 to 50 ° C. This is because the casing state slightly changes depending on the liquid temperature.

  Further, during the enzyme treatment of the casing, the casing is sometimes touched to check the thinness, elasticity and softness, and frequently after about 10 minutes from the start of the enzyme treatment of the casing.

  Thereafter, the edible casing 2 that has been subjected to enzyme inactivation treatment (ST103) and draining (ST104) and subjected to enzyme treatment with bromelain is completed.

  Here, how the texture of the casing changes depending on various enzyme concentrations, treatment times and treatment temperatures will be described with reference to the tables of FIGS.

  35 is a table explaining the texture of the edible casing at a treatment temperature of 35 ° C., FIG. 36 is a table explaining the texture of the edible casing at a treatment temperature of 45 ° C., and FIG. FIG. 38 is a table explaining the texture of the edible casing at a processing temperature of 65 ° C., and FIG. 39 is a table explaining the texture of the edible casing at a processing temperature of 75 ° C. In addition, the numbers from 1 to 10 and the meanings of ◯, which are stages of changing the edible casing in the table, are the same as those in the first embodiment.

  Briefly explaining the conditions in the table, as shown in FIG. 35, it was found that there was no 5 or 6 at any enzyme concentration and treatment time at an enzyme treatment temperature of 35 ° C., and this was not an optimum state. As shown in FIG. 36, at an enzyme treatment temperature of 45 ° C., a treatment time of 50% for an enzyme concentration of 0.01% by weight, a treatment time of 20% for an enzyme concentration of 0.02% by weight, and an enzyme concentration of 0.04% by weight. The processing time of 10 minutes was 5 or 6, respectively.

  Further, as shown in FIG. 37, when the enzyme treatment temperature was 55 ° C., the enzyme concentration was 0.02% by weight, and the treatment time was 20 minutes. As shown in FIG. 38, at an enzyme treatment temperature of 65 ° C., an enzyme concentration of 0.03% by weight for a treatment time of 30 minutes, an enzyme concentration of 0.04% by weight of a treatment time of 20 minutes, and an enzyme concentration of 0.05% by weight. The processing time was 10 minutes, and the stage was 5 or 6, respectively. Further, as shown in FIG. 39, when the enzyme treatment temperature was 75 ° C., there was no 5 or 6 at any enzyme concentration and treatment time, and it was found that this was not an optimal state.

  In addition, for example, in order to give an optimal texture as an edible casing for packaging Barako, as a standard for examining what enzyme concentration, processing temperature and processing time are appropriate, the mechanical strength at which Barako can be injected is maintained. In addition, it was considered that the processing time was shortened as much as possible, that stable mechanical characteristics could be maintained, and that this texture was not changed.

  As a result, the optimum enzyme concentration, treatment temperature and treatment time by Bromelain are as follows. When the enzyme concentration is 0.01% by weight, the treatment time is 45 ° C., the treatment time is 40 minutes to 60 minutes, and the treatment temperature is 55 ° C., the treatment time is 50 minutes to 60 minutes. It became. When the enzyme concentration is 0.02% by weight, the treatment time is 45 ° C., the treatment time is 10 minutes to 20 minutes, the treatment temperature 55 ° C., the treatment time is 10 minutes to 20 minutes, the treatment temperature 65 ° C., the treatment time is 60 minutes to 70 minutes. became. Furthermore, when the enzyme concentration was 0.03% by weight, the treatment time was 10 minutes to 20 minutes at a treatment temperature of 45 ° C., the treatment time was 10 minutes to 20 minutes at a treatment temperature of 55 ° C., and the treatment time was 30 minutes at a treatment temperature of 65 ° C. In addition, when the enzyme concentration was 0.04% by weight, the treatment time was 10 minutes at a treatment temperature of 45 ° C., the treatment time was 10 minutes to 20 minutes at a treatment temperature of 55 ° C., and the treatment time was 10 minutes to 20 minutes at a treatment temperature of 65 ° C. . Furthermore, when the enzyme concentration was 0.05% by weight, the treatment temperature was 65 ° C. and the treatment time was only 10 minutes.

  From the above, in order to obtain an edible casing having a good texture, at least the concentration of bromelain is 0.01% by weight or more and 0.05% by weight or less, and the enzyme treatment temperature is 45 ° C. or more and 65 ° C. or less. And the enzyme treatment time was required to be 10 minutes or longer and 70 minutes or shorter.

(Production method of food having edible casing)
Next, since the manufacturing method of the foodstuff which has an edible casing is the same as that of 1st Embodiment, the description is abbreviate | omitted.

(Sensory test of papain treatment and bromelain treatment)
Next, a comparison of sensory tests centered on the texture of cut mentaiko (papain treatment) manufactured with papain-treated edible casings and cut mentaiko (bromelain treatment) manufactured with bromelain-treated edible casings The results will be described. The test method was a 2 × M contingency table test using Wilcoxon rank sum test.

  FIG. 40 is a 2 × M contingency table for sensory test of papain treatment and bromelain treatment.

  First of all, as shown in the table of FIG. 40, the deliciousness of papain treatment is 1 which is very tasty, 5 which is quite tasty, 11 which is slightly tasty, but 3 which is neither tasty, 0 which is a little bad, 0 which is a little bad Very bad is 0, but Bromelain treatment is very tasty, 1 is quite tasty, 4 is slightly tasty, 4 is slightly tasty, 3 is not good, 3 is slightly bad, 2 is very bad, and 2 is very bad Was 0.

  As a result, assuming that there is no difference between the papain process and the bromelain process for the null hypothesis, and that there is a difference between the papain process and the bromelain process for the alternative hypothesis, the Wilcoxon rank sum test is used. Judgment by the test of × M contingency table was significant (both sides) = 0.034> significance level 0.01, and the null hypothesis was not rejected. That is, it cannot be said that there is a difference in taste between “papain treatment” and “bromelain treatment”.

  In addition, as shown in the table of FIG. 40, the palpine treatment has a very good touch on the palate, but the touch on the papain is 0. 3. Very good touch on tongue and 0 on very bad touch, but 0 on bromelain treatment, but very good on touch, 4 on touch, slightly better on touch, but 2 Although there was no 5, there were 6 slightly unpleasant touches, 3 very poor touches and 0 very poor touches.

  Thus, if there is no difference between papain processing and bromelain processing for the null hypothesis as well as deliciousness, and there is a difference between papain processing and bromelain processing, Wilcoxon rank sum test Judgment by the test of 2 × M contingency table using was established as significant (both sides) = 0.047> significance level 0.01, and the null hypothesis was not rejected. That is, it cannot be said that there is a difference in touch between “papain treatment” and “bromelain treatment”.

  Further, as shown in the table of FIG. 40, the softness is 3 in the papain process, 5 is very soft, 6 is soft, 3 is not soft, 3 is soft, and 0 is soft. And very hard 0, but with bromelain treatment, very soft 2, soft soft 4, soft soft 10, none of which 1, soft soft 3, 3 hard And very hard 0.

  Thus, if there is no difference between papain processing and bromelain processing for the null hypothesis as well as deliciousness, and there is a difference between papain processing and bromelain processing, Wilcoxon rank sum test Judgment by the test of 2 × M contingency table using was established (significant (two-sided)) = 0.876> significance level 0.01, and the null hypothesis was not rejected. That is, it cannot be said that there is a difference in softness between “papain treatment” and “bromelain treatment”.

  Further, as shown in the table of FIG. 40, the chopping is very good in papain treatment, but 1 is quite crisp, but 2 is slightly crisp, but 4 is not good, but 4 is a little crisp. 6 is very crisp and 0 is very crisp, whereas bromelain treatment is very crisp but 1 is quite crisp but 3 is crisp but 5 is slightly crisp Although there was no 3, there was 5 slightly crisp, 3 quite crisp, and 0 very crisp.

  Thus, if there is no difference between papain processing and bromelain processing for the null hypothesis as well as deliciousness, and there is a difference between papain processing and bromelain processing, Wilcoxon rank sum test Judgment by the test of 2 × M contingency table using was established as significant (both sides) = 0.668> significance level 0.01, and the null hypothesis was not rejected. That is, it cannot be said that there is a difference in crispness between “papain treatment” and “bromelain treatment”.

  From the above, as a result of the sensory test on “deliciousness”, “tongue touch”, “softness” and “crispness” by the 2 × M contingency table test (male and female) using Wilcoxon rank sum test, the significance level was 1% Thus, the hypothesis that there is no difference between “papain processing” and “bromelain processing” using the edible casing “cutting mentaiko” could not be rejected. In other words, it has been found that it is possible to conclude that there is no difference between the “cut mentaiko” using the papain treated casing and the bromelain treated casing.

  As described above, according to the present embodiment, since the enzyme treatment of the substrate 5 is performed with the enzyme solution having bromelain, for example, the enzyme treatment with papain can be performed in a shorter time and at a lower concentration compared to the enzyme treatment with papain. It is possible to obtain the same texture as when it is processed.

  In addition, the method for producing an edible casing is such that an enzyme solution having a bromelain concentration of 0.01% by weight or more and 0.05% by weight or less is brought to a temperature of 45 ° C. or more and 65 ° C. or less. Since the base material 5 is placed for 10 minutes or more and 70 minutes or less in the medium, the concentration of the enzyme having bromelain is appropriately selected from 0.01% by weight to 0.05% by weight and adjusted accordingly. The edible casing 2 having the most preferable edible casing hardness and the like can be manufactured by adjusting the liquid temperature and the time in the liquid.

  Further, in the method for producing an edible casing, an enzyme solution having a bromelain concentration of 0.02% by weight is adjusted to a temperature of 45 ° C. or more and 50 ° C. or less, and the substrate 5 is placed in the enzyme solution in 10 minutes or more. Therefore, for example, the texture of the edible casing 2 in which the barako 3 is packaged can be made substantially the same as that of the skin of the skin. It is possible to increase the utility value of. Moreover, it can be made softer than ordinary skin, and the value as a food can be further increased.

  Furthermore, from the above experimental results, it was possible to determine the technology and various conditions for arbitrarily changing the mechanical characteristics of the casing by bromelain treatment. In addition, the maximum amount of elongation could be reduced by 50% compared to the case of enzyme treatment with papain, and the thickness of the casing could also be reduced by 40% compared to the case of enzyme treatment with papain.

  On the other hand, judging from the results of the sensory test, the food using the bromelain-treated casing was shown to have the same texture as the food using the papain-treated casing. That is, it was possible to prevent the food processing yield from deteriorating while improving the texture.

  The above is because bromelain has the property of attacking (cutting) an amino acid binding site different from papain even if it is the same collagenolytic enzyme.

  The present invention is not limited to any of the above-described embodiments, and can be implemented with appropriate modifications within the scope of the technical idea of the present invention.

  For example, in the above-described embodiment, the cut mentaiko 1 that can be eaten raw as a food having an edible casing has been described. However, the present invention is not limited to this, and it is not a raw meal by appropriately selecting enzyme concentration, treatment temperature, and treatment time. Also, the present invention can be applied to a packaging material for the food 4 to be eaten by heat treatment. As a result, a wider variety of foods can be packaged.

  Moreover, although the cylindrical casing was demonstrated as an example of an edible casing in the above-mentioned embodiment, it is not restricted to this, A film-like thing and a string-like thing may be sufficient. This makes it possible to develop a wider variety of foods.

It is a schematic perspective view of the foodstuff which concerns on the 1st Embodiment of this invention. It is the table | surface which changed the enzyme density | concentration which concerns on the 1st Embodiment of this invention, process temperature, and process time, and was divided into conditions. It is a table | surface explaining the change of the elongation by the load of the conditions 1 which concern on the 1st Embodiment of this invention. It is a table | surface explaining the change of the elongation by the load of the conditions 2 which concern on the 1st Embodiment of this invention. It is a table | surface explaining the change of the elongation by the load of the conditions 3 which concern on the 1st Embodiment of this invention. It is a table | surface explaining the change of the elongation by the load of the conditions 4 which concern on the 1st Embodiment of this invention. It is a table | surface explaining the change of the elongation by the load of the conditions 5 which concern on the 1st Embodiment of this invention. It is a table | surface explaining the change of the elongation by the load of the conditions 6 which concern on the 1st Embodiment of this invention. It is a table | surface explaining the thickness of the casing on each condition which concerns on the 1st Embodiment of this invention. It is a table | surface explaining the moisture content of the casing which concerns on the 1st Embodiment of this invention. It is a graph explaining the change of the expansion | extension by the load of the conditions 1 which concern on the 1st Embodiment of this invention. It is a graph explaining the change of the expansion | extension by the load of the conditions 2 which concern on the 1st Embodiment of this invention. It is a graph explaining the change of the expansion | extension by the load of the conditions 3 which concern on the 1st Embodiment of this invention. It is a graph explaining the change of the expansion | extension by the load of the conditions 4 which concern on the 1st Embodiment of this invention. It is a graph explaining the change of the expansion | extension by the load of the condition 5 which concerns on the 1st Embodiment of this invention. It is a graph explaining the change of the expansion | extension by the load of the conditions 6 which concern on the 1st Embodiment of this invention. It is a table | surface explaining the expansion | extension rate in each condition which concerns on the 1st Embodiment of this invention. It is a graph explaining the temperature dependence of the expansion | extension rate of the casing which concerns on the 1st Embodiment of this invention. It is a graph explaining the enzyme concentration dependence of the expansion | extension rate of the casing which concerns on the 1st Embodiment of this invention. It is a table | surface explaining the casing thickness by each condition which concerns on the 1st Embodiment of this invention. It is a graph explaining the processing condition dependence of the casing thickness which concerns on the 1st Embodiment of this invention. It is a flowchart of the manufacturing method of the edible casing which concerns on the 1st Embodiment of this invention. It is a table | surface explaining the food texture of the edible casing in the process temperature of 35 degreeC which concerns on the 1st Embodiment of this invention. It is a table | surface explaining the food texture of the edible casing in the process temperature of 45 degreeC which concerns on the 1st Embodiment of this invention. It is a table | surface explaining the food texture of the edible casing in the process temperature of 55 degreeC which concerns on the 1st Embodiment of this invention. It is a table | surface explaining the food texture of the edible casing in the process temperature of 65 degreeC which concerns on the 1st Embodiment of this invention. It is a table | surface explaining the food texture of the edible casing in the process temperature of 75 degreeC which concerns on the 1st Embodiment of this invention. It is a table | surface explaining the food texture of the edible casing in the figure process temperature of 85 degreeC which concerns on the 1st Embodiment of this invention. It is a flowchart of the manufacturing method of the foodstuff which has an edible casing which concerns on the 1st Embodiment of this invention. It is a 2 * M contingency table of the sensory test of the cut roe and the normal roe according to the first embodiment of the present invention. It is the table | surface divided into conditions by the papain and bromelain which concern on the 2nd Embodiment of this invention. It is a table | surface explaining the change of the elongation by the load of the conditions 7 which concern on the 2nd Embodiment of this invention. It is a table | surface explaining the thickness of the casing on each condition which concerns on the 2nd Embodiment of this invention. It is a graph explaining the change of the expansion | extension by the load of the conditions 1 and the condition 7 which concern on the 2nd Embodiment of this invention. It is a table | surface explaining the food texture of the edible casing in the process temperature of 35 degreeC which concerns on the 2nd Embodiment of this invention. It is a table | surface explaining the food texture of the edible casing in the process temperature of 45 degreeC which concerns on the 2nd Embodiment of this invention. It is a table | surface explaining the food texture of the edible casing in the process temperature of 55 degreeC which concerns on the 2nd Embodiment of this invention. It is a table | surface explaining the food texture of the edible casing in the process temperature of 65 degreeC which concerns on the 2nd Embodiment of this invention. It is a table | surface explaining the food texture of the edible casing in the process temperature of 75 degreeC which concerns on the 2nd Embodiment of this invention. It is a 2 * M contingency table of the sensory test of the papain process and bromelain process which concern on the 2nd Embodiment of this invention.

Explanation of symbols

1 Cut mentaiko 2 Edible casing 3 Barako 4 Food 5 Base material

Claims (19)

In an edible casing that wraps food with a base material having collagen,
An edible casing, wherein the base material is an enzyme-treated one. The edible casing according to claim 1,
In the edible casing, the enzyme treatment is performed by selecting an enzyme concentration, a treatment time, and a treatment temperature to obtain a predetermined texture. In the edible casing according to claim 1 or 2,
The edible casing is characterized in that the enzyme treatment is an enzyme treatment by bromelain. In the edible casing according to any one of claims 1 to 3,
An edible casing, wherein the food material is octopus. In the method for producing an edible casing formed of a base material having collagen,
An enzyme treatment of the substrate;
A method for producing an edible casing, the method comprising: subjecting the enzyme-treated substrate to an enzyme inactivation treatment. In the manufacturing method of the edible casing of Claim 5,
The method for producing an edible casing is characterized in that the enzyme treatment is performed by selecting an enzyme concentration, a treatment time and a treatment temperature in order to obtain a predetermined texture. In the manufacturing method of the edible casing of Claim 5,
The method for producing an edible casing is characterized in that the enzyme treatment is performed by performing enzyme treatment by selecting an enzyme concentration at a constant treatment time and treatment temperature in order to obtain a predetermined texture. In the manufacturing method of the edible casing of Claim 5,
The method for producing an edible casing is characterized in that the enzyme treatment is performed by enzyme treatment by selecting a treatment temperature at a constant enzyme concentration and treatment time in order to obtain a predetermined texture. In the manufacturing method of the edible casing of Claim 6,
The method for producing an edible casing, wherein the enzyme treatment is an enzyme treatment using an enzyme solution having papain. In the manufacturing method of the edible casing of Claim 9,
In the enzyme treatment, an enzyme solution having a papain concentration of 0.02% by weight or more and 0.06% by weight or less is brought to a temperature of 45 ° C. or more and 75 ° C. or less. A method for producing an edible casing, wherein the substrate is placed for a period of 10 minutes or more and 110 minutes or less. In the manufacturing method of the edible casing of Claim 9,
In the enzyme treatment, an enzyme solution having a papain concentration of 0.03% by weight is adjusted to a temperature of 45 ° C. or more and 50 ° C. or less, and the substrate is placed in the enzyme solution for 20 minutes or more. A method for producing an edible casing, wherein the edible casing is placed for a time equal to or less than a minute. In the manufacturing method of the edible casing of Claim 6,
The method for producing an edible casing, wherein the enzyme treatment is performed using an enzyme solution having bromelain. In the manufacturing method of the edible casing of Claim 12,
In the enzyme treatment, an enzyme solution having a bromelain concentration of 0.01% by weight or more and 0.05% by weight or less is brought to a temperature of 45 ° C. or more and 65 ° C. or less, and the enzyme solution is added to the enzyme solution in the enzyme solution. A method for producing an edible casing, wherein the substrate is placed for a period of 10 minutes or more and 70 minutes or less. In the manufacturing method of the edible casing of Claim 12,
In the enzyme treatment, an enzyme solution having a bromelain concentration of 0.02% by weight is adjusted to a temperature of 45 ° C. or more and 50 ° C. or less, and the substrate is placed in the enzyme solution for 10 minutes or more. A method for producing an edible casing, wherein the edible casing is placed for a time equal to or less than a minute.   The edible casing according to any one of claims 1 to 4 and the edible casing manufactured by the edible casing manufacturing method according to any one of claims 5 to 14. A food having an edible casing, wherein the food is packaged by the casing. In a food product comprising the edible casing according to claim 15,
A food having an edible casing, wherein the food is octopus. In a method for producing a food having an edible casing formed by a base material having collagen,
An enzyme treatment of the substrate;
A step of subjecting the enzyme-treated substrate to an enzyme inactivation treatment;
And a step of packaging the food with the enzyme-inactivated substrate. A method for producing a food having an edible casing. In the manufacturing method of the foodstuff which has an edible casing of Claim 17,
The method for producing a food product having an edible casing, wherein the enzyme treatment is performed by selecting an enzyme concentration, a treatment time, and a treatment temperature to obtain a predetermined texture. In the manufacturing method of the foodstuff which has an edible casing of Claim 17 or Claim 18,
The method for producing a food having an edible casing, wherein the food is octopus.

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