JP2007014286A - Proteinase and edible meat-modifying agent containing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a proteinase selectively decomposing/softening the tissue of edible meat to make it soft but without losing an original eat feeling of the meat, and an edible meat-modifying agent and a method for treating the edible meat by using the same. <P>SOLUTION: This proteinase is extracted from a mushroom belonging to the Tricoloma family, Agaricus order, Basidiomycota division, and having the following (a) to (d) properties. (a) Activity and substrate specificity: showing end type protease activity of specifically effecting on proteins and peptides and cutting their peptide bonds. (b) Stable pH: pH5.5 to 7.0. (c) Optimal temperature: 40°C. (d) Thermal stability: stable at ≤55°C. The edible meat-modifying agent is provided by containing the proteinase obtained by extracting from the mushrooms belonging to the Tricoloma family, Agaricus order, Basidiomycota division. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a proteolytic enzyme extracted from a mushroom belonging to the family Basidiomycota agaricidae, and further to a meat modifier containing the same.

Among meats, young domestic animals that are meat-like species such as Japanese black and fat-fed grain fed are soft and juicy. However, the meat quality of dairy species such as obsolete livestock, cross-bred livestock, Holstein breeds, and meat-fed breeds that are fattened by grass fed is generally very hard due to differences in muscle constituent proteins. Other meats such as pork and chicken also have low-part meat that is hard and difficult to eat as it is.
In order to modify such hard meat, strip cutting by mechanical breakage or ground meat processing is generally used, and recently, a modifying agent containing a proteolytic enzyme may be used.
Proteolytic enzymes are widely contained in microorganisms such as filamentous fungi, yeast and bacteria, as well as enzymes contained in papaya immature fruit juice, pineapple rhizome, kiwi fruit juice, pig gastric mucosa, etc. Are known. For example, papain obtained by refining papaya milk or bromelain obtained by refining from pineapple stem is a very stable enzyme and is suitable for use because it has heat-resistant properties in a neutral solution.
Plant-derived proteolytic enzymes, such as papaya derived from papaya and bromelain derived from pineapple, are formulated into powders and widely used in the fields of the pharmaceutical industry and cosmetics industry, including the food industry, such as confectionery and bakery. In the meat processing field, it has been used as a powdery meat softener for the purpose of softening the meat quality (for example, Patent Documents 1 and 2).
Proteolytic enzymes are also known for maitake, which belongs to the mushrooms of the family Basidiomycete Porphyridae (Patent Document 3).
Japanese Patent Laid-Open No. 5-7476 JP-A-5-252911 JP 2002-78486 A

  However, powdered meat modifiers containing papain or bromelain that have been reported so far have low substrate specificity of proteolytic enzymes and excessively degrade myofibrillar proteins, thus losing the original texture of meat. Easy to break. Moreover, since the astringent smell called a vegetable astringent taste and an enzyme odor is also strong, there existed a problem that the flavor of processed meat products was inhibited and a nasty taste was left. Proteolytic enzymes contained in maitake mushrooms belonging to the family Basidiomycota mushrooms are also decomposed to low molecular weight oligopeptides and amino acids, like papain, and are difficult to inactivate by heat. Have the disadvantages. Furthermore, the maitake-derived enzyme also has a problem of affecting the flavor of meat because of the very strong flavor unique to maitake.

In order to solve the conventional problems as described above, the present invention selectively decomposes and softens meat tissues, and provides a proteolytic enzyme that is moderately soft and does not lose the original texture of meat. It aims at providing the meat modifier which contains, and the meat processing method using this.
That is, the present invention
(1) A proteolytic enzyme having the following properties (a) to (d) extracted from mushrooms belonging to the family Basidiomycota agaricidae.
(A) Action and substrate specificity: Endotype protease activity that acts specifically on proteins and peptides and cleaves their peptide bonds.
(B) Stable pH: pH 5.5-7.0
(C) Optimal temperature: 40 ° C
(D) Thermal stability: stable at 55 ° C or lower

(2) A powder containing the proteolytic enzyme according to (1) above, which is obtained by adding an excipient to a squeezed liquid or a water extract of a mushroom belonging to the Basidiomycota agaricidae and freeze-drying it.

(3) A meat modifier containing a proteolytic enzyme extracted from a mushroom belonging to the family Basidiomycota agaricaceae.

(4) The meat modifier according to the above (3), which is obtained by adding an excipient to a squeezed liquid or a water extract of a mushroom belonging to the Basidiomycete genus Asteridae and freeze-drying it.

(5) A method for reforming meat using the meat modifier of (3) or (4).

Unlike papain and bromelain, proteolytic enzymes derived from mushrooms belonging to the family Basidiomycota agaricidae selectively degrade some of the myofibrillar proteins actin and myosin, so that the meat is moderately softened. A meat modifier that can be modified can be provided. In addition, the mushroom-derived proteolytic enzymes belonging to the agaric xylem family have no plant-like astringent taste and enzyme odor like papain and bromelain, and have a unique strong taste like the proteolytic enzymes derived from maitake. Therefore, it is possible to provide a meat modifier that does not leave an unpleasant taste even if it acts on meat. Moreover, because the enzyme deactivation temperature is relatively low, compared to papain, bromelain and maitake proteolytic enzymes, temperature control and deactivation control are easier, and meat that is easier to use not only for home use but also for business use. A modifier can be provided.
Proteolytic enzyme-containing powder obtained by adding excipients to squeezed or water extract of mushrooms belonging to the family Basidiomycete Asteridae has good stability and is suitable for use as a meat quality improver ing.

  Mushrooms belonging to the family Basidiomycota agaricidae, hon-shimeji mushroom, beech shimeji mushroom, enokitake mushroom, and the like are safe food ingredients that are edible and free of allergens, and therefore can provide a safe meat modifier. In addition, today, artificial cultivation makes it possible to obtain the same quality in large quantities regardless of the season, and supply is more efficient than extraction from fruit-based enzymes such as papaya and pineapple. A highly stable meat modifier can be provided.

  And the modification | reformation method of the meat | flesh which can soften hard meat and can improve texture can be provided by using said meat modifier, without harming the flavor of meat.

(Extraction of proteolytic enzyme)
The mushrooms that can be used for the extraction of the proteolytic enzyme of the present invention belong to the Basidiomycete agaricaceae family, and can use any of honshimeji, bunashimeji, enokitake, etc. You may use it in combination. As long as mushroom proteolytic enzymes are contained, the species, country of origin, harvest time, etc. are not limited. Any of these mushroom fruit bodies and mycelium can be used.

Recently, the fruit bodies of Bunashimeji and Enokitake have been artificially cultivated and are readily available. Producers include Hokuto Corporation, Snow Country Maitake Co., Ltd., and Agricultural Cooperatives. Mushroom fruit bodies are suitable for use as a raw material for meat modifiers because they are easy to handle. Mushrooms can be used in the form of freshly collected raw, semi-dried or dried products. However, what is not heat-processed in a drying process is preferable. The fruiting body may be used as it is, and processed products such as paste or extract can also be used.
When used in a raw form, the fruit body is crushed with a food slicer, cutter mill, food processor or the like, and then squeezed liquid containing a proteolytic enzyme is extracted.

Since the proteolytic enzyme extracted from the mushroom belonging to the family Basidiomycete agaricidae of the present invention is a water-soluble component contained in the mushroom, it can be extracted with water. In particular, when a fruit body is freeze-pulverized using liquid nitrogen or dry ice, a semi-dried product, or a dried product is used as a raw material, extraction with water or a buffer solution is preferably performed. The treatment temperature is 20 ° C. or lower, preferably 10 ° C. or lower, and the solution in the extraction is preferably pH 5.0 to 7.0.
As water, ion-exchanged water, purified water, distilled water, natural water, and tap water can be used depending on circumstances. A buffered aqueous solution can also be used as water. As the buffer aqueous solution, a citrate buffer solution, a phosphate buffer solution, and a malate buffer solution can be used, but in particular, by using a solution adjusted to a pH of 5.0 to 7.0 with a buffer agent concentration of 10 to 300 mM. It is preferable because an extract with high enzyme activity can be obtained.

The extraction method is as follows.
First, homogenization of mushroom fruit body and water is performed. Although a mixer is used for the treatment, the type of the mixer, the stirring / mixing method, the time, etc. are not particularly limited as long as the enzyme is not deactivated. For example, when a household mixer is used, the stirring and mixing time is generally about 1 to 10 minutes, and may be kept at 20 ° C. or lower.

  For solid-liquid separation after completion of stirring and mixing, known means such as centrifugation and filtration can be employed. Appropriate conditions for centrifugation are 2000 to 10000 × g for 3 to 30 minutes, and it is preferable to filter this supernatant fraction. When using a cooling high-speed centrifuge, it is preferable to centrifuge at 4000 to 8000 × g for 5 to 20 minutes. Moreover, it can filter as it is after mixing, without performing centrifugation operation, and can also obtain an extract.

The extract thus obtained contains a proteolytic enzyme, but contains a large amount of bacteria adhering to the mushroom, mushroom cells. For this reason, it is preferable to pass through the well-known disinfection filter currently used for the sterilization and clarification filtration of the product of the food industry field, and to remove the bacteria adhering to a mushroom and the fungus body of a mushroom. Examples of the sterilization filter include Vivasure II (trade name, 30-inch cylindrical cartridge type manufactured by Cuno).
The obtained extract may be concentrated at a temperature at which the activity of the enzyme does not decrease, for example, at a temperature of 20 ° C. or lower, using an appropriate concentration means such as freeze concentration, reduced pressure concentration, or ultraconcentration. it can.

  Further, the obtained extract can be purified by salting out, ion exchange chromatography, ultrafiltration, gel filtration chromatography, hydrophobic chromatography, or other various chromatography alone or in combination. As salts in salting-out, ammonium sulfate, sodium sulfate, sodium chloride and the like can be used, and acetone, lower alcohol and the like can be used in concentration precipitation by adding a solvent.

(Properties of proteolytic enzymes)
The extract contains a proteolytic enzyme having the following properties (a) to (d).
(A) Action and substrate specificity: Endotype protease activity that acts specifically on proteins and peptides and cleaves their peptide bonds.
(B) Stable pH 5.5-7.0
(C) Optimum temperature 40 ° C
(D) Thermal stability: stable at 55 ° C or lower

The proteolytic enzyme contained in the mushrooms belonging to the family Basidiomycete agaricidae having the above properties selectively degrades myosin and actin, which are myofibrillar proteins among proteins involved in meat hardness. Therefore, unlike the proteolytic enzymes contained in papain, bromelain and maitake, the reaction is completed with an appropriate degree of softening, which is suitable for use as a meat modifier. Moreover, since the enzyme deactivation temperature is relatively low, it is easy to control the sterilization of meat processed products and to control the deactivation of the processed meat, and it can be used not only for home use but also for business use.
The proteolytic enzyme of the present invention can be used by adding an excipient to the extract and drying and powdering. When powdered, it is suitable for long-term storage. As the excipient, carbohydrates such as lactose, maltooligosaccharide, and dextrin are preferable. When pulverizing, it is preferable to freeze-dry the enzyme solution to which the excipient has been added and then pulverize using a pulverizing blender. The temperature for lyophilization is preferably from -3 ° C to -40 ° C, particularly around -20 ° C.

(Meat modifier)
In the present invention, the juice and extract of mushrooms belonging to the basidiomycete Agaricidae can be used as they are as the meat modifier of the present invention. It is preferable that 0.1 mass%-50 mass% of proteolytic enzymes are contained in the meat modifier. Further, an excipient can be added, dried and powdered for use. As the excipient, carbohydrates such as lactose, maltooligosaccharide, and dextrin are preferable. Excipients such as celluloses such as crystalline cellulose and other natural or synthetic polymer compounds can also be used. These excipients are preferably added in an amount of 3 to 80 parts by mass with respect to 100 parts by mass of the extract. When the addition amount is less than 3 parts by mass, it adheres to the container or instrument in the subsequent freeze-drying process and cannot be finally powdered.
When pulverizing the meat improving agent of the present invention, it is preferable to freeze-dry the enzyme solution to which the excipient has been added and then pulverize it using a pulverizer blender. The temperature for lyophilization is preferably from -3 ° C to -40 ° C, particularly around -20 ° C.

  The powdery meat modifier thus obtained preferably contains 0.15% to 75% by mass of proteolytic enzyme. You may mix | blend and use another component as needed. In this case, as long as the purpose of the present invention is not impaired as other components, a seasoning such as amino acids or beef extract can be appropriately blended as desired in order to improve the flavor and aftertaste.

The aforementioned meat modifier may be used as it is, or a material added and dissolved in water can be used for the meat modification. When it dissolves in water, it is used as a concentration of 0.01% by mass to 30% by mass, preferably 0.05% by mass to 5% by mass.
Examples of the meat to be modified by the powdered meat modifier of the present invention include beef, pork, goat meat, lamb and other livestock meat, chicken, turkey meat, goose meat and other poultry meat, fish meat, squid, shrimp, seafood, etc. Can be mentioned.

As a method of treating meat with the meat modifier of the present invention, a method of adding an aqueous solution dissolved in powder or water to meat, a method of injecting an aqueous solution into meat, a method of applying a powder or aqueous solution to the meat surface, an aqueous solution A method of immersing meat in the meat can be adopted, and can be selected as appropriate depending on the shape of the meat, the processing method of the meat, and the like. For example, when the processed meat product is a kneaded product, it is preferable to add a meat modifier powder or an aqueous solution in the raw material mixing step, and then perform a heat treatment such as frying and smoke or freezing. If the meat is block meat, dissolve the powdered meat modifier together with other ingredients and use it together with various known pickling liquids for meat processing (pickle liquid). After injecting this pickle liquid into the block meat, freeze it. It is preferable to slice the block meat to a desired thickness by applying and slicing, and apply a powder or aqueous solution of the meat modifier to the meat surface.
The ratio of the powdered meat modifier for treating meat is 0.01 to 10 parts by mass, preferably 0.05 to 5 parts by mass with respect to 100 parts by mass of meat. Moreover, as processing conditions, it is 1 to 48 hours at 0-40 degreeC, Preferably it is 1 to 24 hours at 5-15 degreeC.

  By treating the meat with the meat modifier of the present invention or an aqueous solution thereof, the meat can be softened by selectively decomposing a part of myosin, actin, which is a major myofibril component protein of the meat, Thereby, the texture of meat is improved. Moreover, since the meat modifier of this invention removes the insoluble dietary fiber, it can be easily dissolved in water and can be added to the pickle.

  The proteolytic enzyme extracted from the mushroom belonging to the family Basidiomycete agaricaceae of the present invention is mushroom juice, the extract as it is, or dried and powdered by adding excipients, meat For example, it can be used in applications other than the modifier such as bread making and cheese production.

Example 1
A commercially available fruit body of Bunashimeji (Hokuto Co., Ltd.) is lyophilized for 24 hours and pulverized in a blender for 2 minutes.
100 ml of 50 mM phosphoric acid-NaOH (pH 6.0, 10 ° C.) was added to 100 g of the powdered sample, allowed to stand for 1 hour, and filtered through a filter paper (ADVANTEC: No. 5C). The mixture was centrifuged (8000 × g, 10 minutes) with Kokusan Co., Ltd. (H-2000B), and the supernatant was used as the extract. Bovine serum-derived albumin (Albmin, from Bovine Serum Nacalai Tesque) was used as a substrate, and its properties as a proteolytic enzyme were examined. After the extract (0.25 μg / μl) and the substrate (5 μg / μl) were reacted at 38 ° C. for 0 h, 1 h, 3 h, 5 h, and 24 h, respectively, the degradation state of the substrate was confirmed by SDS-PAGE electrophoresis. did.
SDS-PAGE Conditions Electrophoresis device: AE-6500 type (manufactured by ATTO)
Gel: 10% homogeneous gel 12 wells Running buffer: 25 mM Tris, 192 mM glycine, 0.1% SDS
Energization: Constant current 30 mA 100 minutes Dyeing: CBB (Coomie Brilliant Blue) staining For the gel after SDS-PAGE, CS analyzer (Ato Inc.) was used to quantify the concentration and position of the stained gel band. And analyzed.
The results are shown in Table 1.

Comparative Example 1
An experiment similar to that of Example 1 was performed using a commercially available fruit body of Maitake (Yukiguni Maitake Co., Ltd.), and the results are shown in Table 1.

  Both the Buna shimeji extract and the Maitake extract extracted the substrate (BSA) after 24 hours. However, the maitake extract tends to be further decomposed with respect to the decomposed peptides of Mw64, 300 and 52,400 generated by the decomposition of BSA, whereas the extract of Buna shimeji extract is more effective against these decomposed peptides. Low molecular weight was not confirmed. Therefore, it was confirmed that the extract of Bunashimeji contained proteolytic enzyme having endo-type protease activity, and the substrate was selectively degraded.

Example 2
1 kg of fruit body of Bunashimeji (Hokuto Co., Ltd.) was pulverized with a food processor, 1000 ml of 50 mM phosphate buffer (pH 6.0) was added, and the mixture was extracted with stirring for 2 hours. Next, the mixture was centrifuged at 8000 × g for 10 minutes using a centrifuge (Kokusan Co., Ltd .: H-2000B), the supernatant was prefiltered, and then a sterilization filter (30 inch cylindrical cartridge type, pore size 0) The extract was treated with 45 to 0.8 μm, manufactured by Cuno Co., Ltd., trade name: Vivasure II). After adding 300 g of dextrin (manufactured by Matsutani Chemical Industry Co., Ltd., trade name: Paindex # 2) to 1 kg of this extract, lyophilization was carried out at −20 ° C. for 2 days to obtain the proteolytic enzyme of the present invention. A powder containing was prepared.
(Activity measurement method)
1 g of the prepared powder was precisely weighed, 50 ml of 2 parts by mass of potassium chloride solution was added and dissolved by stirring, and a solution diluted appropriately was used as a test solution.
1 ml of the test solution was mixed with 5 ml of 0.6 part by weight casein solution (pH 6.0) and reacted at 38 ° C. for 60 minutes. Then, 5 ml of 400 mM trichloroacetic acid solution was added and stirred, and left at 38 ° C. for 30 minutes. . Thereafter, 2 ml of this supernatant was added to 5 ml of 0.55 M sodium carbonate solution, and 1 ml of a 2-fold diluted phenol reagent was further added, stirred and allowed to stand at 38 ° C. for 30 minutes, and the absorbance at 660 nm was measured. The amount of enzyme that increases the absorbance corresponding to 1 mol of tyrosine per second under the above measurement conditions was defined as 1 unit of enzyme activity.

(Stable pH)
Based on the above activity measurement method, the influence of pH on the proteolytic enzyme of the present invention was examined. In addition, the powder produced above was used for the sample. As buffers for adjusting the pH, 50 mM Glycine-HCl (pH 2.0), Citrate-NaOH (pH 4.0, pH 5.0), Phosphate-NaOH (pH 6.0), Tris-HCl (pH 7.0, pH 8) 0.0), Glycine-NaOH (pH 10.0) was used. 1 g of the powder was held in 30 ml of a buffer solution of each pH at 30 ° C. for 3 hours, and then expressed as a relative activity with the maximum value of the residual activity as 100.
The results are shown in FIG. FIG. 1 shows that this enzyme is stable in the pH range of pH 5.5 to 7.0 under the above treatment conditions.

(Optimum temperature)
1 g of the powder prepared above is added to 50 ml of 50 mM phosphate buffer (pH 6.0), and 1 ml of the test solution is mixed with 5 ml of 0.6 mass% casein solution (pH 6.0). Reaction was performed for 60 minutes in each thermostat set to the range, and the optimum temperature of the proteolytic enzyme of the present invention was examined. FIG. 2 shows the relative activity at each temperature when the maximum activity is 100. FIG. 2 shows that the optimum temperature of this enzyme is 40 ° C.
(Stable temperature)
1 g of the powder prepared above was added to 50 ml of 50 mM phosphate buffer (pH 6.0) and held for 30 minutes under each condition in the range of 10 to 100 ° C. Then, according to the above activity measurement method, The effect of temperature on the inventive proteolytic enzyme was investigated. The residual activity at each temperature was measured, and the results are shown in FIG. According to FIG. 3, this enzyme was stable up to 50 ° C. and lost its activity at 60 ° C. or higher.

Example 3
About the powder containing the proteolytic enzyme of the present invention produced above, the stability after 3 months was examined under the storage condition of 20 ° C.
The result is shown in FIG. It can be seen that the enzyme titer does not decrease even after 3 months, and the proteolytic enzyme-containing powder of the present invention is highly stable.

Example 4
0.5 g of the powder prepared in Example 2 was dissolved in 100 ml of water, and 10 ml of this aqueous solution was applied to 100 g of commercially available beef leg meat (Japanese Holstein breeding cattle) cut to a thickness of 6 × 4 × 2 cm. . After holding at 20 ° C. for 3 hours, both sides were baked on an iron plate at 200 ° C. to prepare steak meat. The shear strength was measured with a rheometer (manufactured by Yamaden Co., Ltd., RHEONER: trademark). The hardness before and after the treatment was compared with the hardness of the meat before the treatment as 100. When the shear force value is larger than 100, it is harder than before treatment, and when it is smaller than 100, it is softer than before treatment. A sensory test was conducted on 10 panelists to evaluate the texture and flavor. Ask about whether the texture is softer than the untreated area, 3 points “too soft”, 2 points “soft”, 1 point “somewhat soft”, 0 points “no change” And the average score of 10 panelists was calculated. The flavor was expressed as the number of people who felt unpleasant among the 10 panelists. The results are shown in Table 2.

Comparative Example 2
1 kg of edible portion of commercially available maitake (Yukikuni Maitake) was pulverized with a food processor, 1000 ml of 50 mM phosphate buffer (pH 6.0) was added, and the mixture was extracted for 2 hours while stirring. Next, the mixture was centrifuged at 5000 × g for 10 minutes using a centrifuge (Kokusan Co., Ltd .: H-2000B), and the supernatant was used as a water-soluble component of maitake. 50 parts by mass of dextrin (Made by Matsutani Chemical Co., Ltd., Paindex # 2: Trademark) was added to this water-soluble component, and freeze-dried at -20 ° C. for 2 days. After drying, the mixture was pulverized using a pulverizing blender to obtain a maitake powder product.

  0.5 g of this maitake powder product was dissolved in 100 ml of water, and 10 ml of this solution was applied to 100 g of commercial beef leg meat (Japanese Holstein breeding cattle) cut to a thickness of 6 × 4 × 2 cm. After holding in a refrigerator (5 ° C.) for 1 day, both sides were fired on an iron plate at 200 ° C., and the shear strength was measured with a rheometer (manufactured by Yamaden Co., Ltd., RHEONER: trademark). In the same manner as in Example 4, measurement of shear strength and sensory inspection were performed. The results are shown in Table 2.

Comparative Example 3
The untreated meat was subjected to measurement of shear strength and sensory test in the same manner as in Example 1. The results are shown in Table 2.

Example 5
5 g of the powder prepared in Example 2 was dissolved in 1000 ml of water to prepare an aqueous solution of the meat quality improving agent of the present invention. In the prepared aqueous solution, 300 g of chicken thigh (for fried chicken) was immersed at 10 ° C. for 6 hours or 12 hours. These were seasoned with soy sauce and the like, and then fried at 170 ° C. for 3 minutes using commercially available fried flour (Nisshin Flour Milling).

(sensory evaluation)
In terms of the softness and texture of the fried meat, sensory evaluation was conducted by an evaluation method using a panel of 10 men, 5 men and 5 women.
The evaluation method is to determine an average evaluation score obtained by dividing the total evaluation score by individual panelists for the to-be-evaluated fried meat by the number of all panelists.
The evaluation score of each panelist was evaluated, when fried meat was sampled, the texture evaluation was divided into 5 stages, □ `` too soft '' □, `` soft '' ◎, `` slightly soft '' ○, “Slightly hard” was evaluated by Δ and “hard” was evaluated by ×, and the results are shown in Table 3. In addition, the flavor evaluation was divided into four stages, “preferred” was evaluated as ◎, “somewhat preferable” as ○, “somewhat not preferable” as △, and “not preferable” as ×. Is shown in Table 3.

Comparative Example 4
A maitake extract was prepared by dissolving 5 g of the maitake powder product prepared in Comparative Example 2 in 1000 ml of water. Table 3 shows the results of immersing 300 g of chicken thigh (for fried chicken) in the prepared aqueous solution at 10 ° C. for 6 hours or 12 hours.

Comparative Example 5
The results for untreated chicken thighs are shown in Table 3.

Comparative Example 6
Table 3 shows the results of immersing 300 g of chicken thigh in 1000 ml of water at 10 ° C. for 6 hours or 12 hours.

Comparative Example 7
A papain preparation (papain W-40 manufactured by Amano Enzyme) was dissolved in 1000 ml of 0.05 g water to prepare a papain aqueous solution. Table 3 shows the results of immersing 300 g of chicken thigh (for fried chicken) in the prepared aqueous solution at 10 ° C. for 6 hours or 12 hours.

From the results in Table 2, steaks using a meat modifier containing a proteolytic enzyme derived from a mushroom belonging to the family Basidiomycete agaricaceae of the present invention can maintain an appropriate hardness and have a texture and flavor. It turns out that it is excellent. The meat modifying agent of the present invention can modify meat with an appropriate degree of softening compared to the case of maitake-derived proteolytic enzyme (Comparative Example 2), and does not leave an unpleasant taste.
From the results of Table 3, the use of the meat modifier of the present invention, the fried food is soaked compared to the maitake-derived proteolytic enzyme (Comparative Example 6) and papain-derived proteolytic enzyme (Comparative Example 7). It can be seen that the texture is good regardless of the time.

Diagram showing pH stability of enzyme extracted from Bunashimeji

Diagram showing the optimum temperature of the enzyme extracted from Bunashimeji

Diagram showing the stable temperature of the enzyme extracted from Bunashimeji

Diagram showing stability of enzyme titer of powder containing proteolytic enzyme

Claims (5)

A proteolytic enzyme having the following properties (a) to (d), which is extracted from a mushroom belonging to the family Basidiomycota agaricaceae.
(A) Action and substrate specificity: Endotype protease activity that acts specifically on proteins and peptides and cleaves their peptide bonds.
(B) Stable pH: pH 5.5-7.0
(C) Optimal temperature: 40 ° C
(D) Thermal stability: stable at 55 ° C or lower   The powder containing the proteolytic enzyme according to claim 1, which is obtained by adding an excipient to a squeezed liquid or a water extract of a mushroom belonging to the family Basidiomycete Asteridae, and freeze-drying it.   A meat modifier containing a proteolytic enzyme extracted from mushrooms belonging to the family Basidiomycota agaricaceae   The meat modifier according to claim 3, which is obtained by adding an excipient to a squeezed liquid or a water extract of a mushroom belonging to the family Basidiomycete Asteridae and freeze-drying it.   A method for modifying meat using the meat modifying agent according to claim 3 or 4.

Images