JP2009225701A - Cooking method and cooker each for activating enzyme inherent in meat - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cooker for activating enzyme inherent in meat with which the surface of meat is coagulated in a coagulation step for keeping the meet have a protein-coagulation temperature not lower than 60°C prior to outflow of meat components because the meat components are flown out when holding the meat at an enzyme reaction temperature of 50°C so as to prevent outflow of the meat components, and the delicious taste of the meat is increased and the fleshy substance of the meat becomes soft in the enzyme reaction step. <P>SOLUTION: The cooker for activating enzyme inherent in meat includes a cooking plate 4, a heating means 2, a temperature detection means 6 and a control means 7, and enables increase in the deliciousness of the meat and softness of the fleshy substance of the meat by controlling the heating means 2 comprising such three steps as a coagulation step where the cooking plate 4 and a space for cooking are made to have a temperature not lower than 60°C, an enzymatic reaction step where an enzyme-activating temperature is kept, and a cooking step. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a cooking method for activating an endogenous enzyme contained in meat and a cooking device for realizing the cooking method.

  Conventionally, there have been hot plates and ovens as cookers for grilling meat such as beef. In a hot plate, the both sides of the meat are baked at a high temperature of 200 ° C. to 250 ° C., so that the taste of the meat does not flow out and is baked in a juicy manner. In the oven, roast beef and grilled pork can be cooked by heating large chunks of meat in the same high temperature atmosphere. All cookers were heated at the initial high temperature.

  However, hot plates tend to cause burns in a short time due to the high temperature of the iron plate, and while the time in the optimum grilled state is short and it is baked while leaving the flavor of the meat, it is misleading to determine the result. It became hard and crunchy and the taste was impaired. Also, in the oven, the balance between the surface and the inside of the meat block is poor, and when the inside of the meat block reaches 70 ° C. or more from the safety of food, the surface is carbonized. Had problems.

  In response to such problems, Japanese Patent Laid-Open No. 5-244903 has proposed a meat cooking method and heating cooker that can soften meat and increase the umami component. FIG. 8 shows the cooking device.

  On the inner bottom surface of the apparatus, a heating means 1 comprising a heater is provided on the bottom surface, and the cooking space 2 is provided with an iron plate 4 on which the meat 3 is placed. Outside the equipment, a control means 5 and a pilot lamp 6 are provided, and the control means 5 controls the heating means 1 to control the cooking temperature of the cooking space 2 of the meat 3. Temperature sensors 7 are provided at the four corners of the cooking space 2. The temperature information detected by the temperature sensor 7 is fed back to the control means 5. A fan 8 is provided on the top surface of the cooking space 2, and the cooking space 2 is stirred to equalize the temperature. The control means 5 controls the heating means 1 in a process in which the meat 3 is heated for a certain period of time at the enzyme activation temperature and a cooking process in which the meat 3 is cooked at the grilled meat temperature.

  The operation of the cooking device configured as described above will be described.

First, the heating means 1 is operated while the fan 8 is driven, so that the temperature in the cooking space 2 is uniformly 50 ° C. When the temperature in the cooking space 2 reaches 50 ° C., the pilot lamp 6 is turned on, and the user can know that cooking is possible. For example, in the case of a steak with a thickness of 10 mm, it is heated at the above temperature for 30 minutes. That is, the meat 3 is controlled to pass through a heating process in which the meat 3 is heated for a certain period of time at an enzyme action activation temperature, and then to a cooking process in which the meat 3 is heated at a roasted meat temperature of 230 ° C. By heating at 50 ° C. for 30 minutes, the action of the enzyme contained in the meat is promoted to soften the meat, and at the same time, the umami component is increased.
JP-A-5-244903

However, in the heating cooker having the above-described conventional configuration, when heating at an enzyme activity temperature of 40 ° C. to 50 ° C., moisture flows out from the meat surface as a drip because the protein on the meat surface is not coagulated, Despite the aim of softening meat and increasing the umami component, there was a problem that the surface layer of the meat was hard and umami decreased.

  The present invention improves the above-mentioned conventional problems. After the meat surface layer is coagulated with protein, the meat is maintained at the active temperature of the endogenous enzyme of the meat for a certain period of time, and then heated at a temperature higher than the active temperature. An object of the present invention is to provide a cooking device that softens the whole and increases the taste component.

  In order to solve the above conventional problems, the cooking device of the present invention is based on a cooking plate for placing meat, temperature detection means for detecting the temperature of the cooking space for meat, and a signal from the temperature detection means. Control means for controlling the heating means is provided, and only the surface layer of the meat is coagulated, and then heated to cook at a temperature at which the endogenous enzyme of the meat is activated.

  As a result, the surface layer of the food is coagulated before being kept at the enzyme activity temperature of the food, so that moisture and components contained in the meat itself are prevented from flowing out during the enzyme reaction, and the softening of the meat and the increase in the umami component are prevented. Can be planned.

  In the cooking device of the present invention, after the meat surface is solidified, it is held for a certain period of time at the enzyme activity temperature inherent in the meat, so that the meat juice components and moisture flow out from the meat surface while the enzyme activity temperature is maintained. In addition, it is possible to provide a cooking device that softens the whole meat and increases the umami component.

  The first aspect of the invention is that the meat is heated for a certain period of time at a temperature at which the protein of the meat coagulates, then maintained for a certain period of time at the activation temperature of the endogenous enzyme contained in the meat, and then heated at a temperature higher than the activation temperature of the endogenous enzyme. This is a cooking method using enzymes, and by heating at a constant temperature at which protein solidifies, the meat surface can be heated and coagulated, and moisture and components can be prevented from flowing out while being kept at the enzyme activation temperature thereafter. In addition, the meat can be softened and the umami component can be increased.

  The second invention is such that the temperature at which the protein of the first invention coagulates is 60 ° C. or higher, the activity temperature of the endogenous enzyme is less than 60 ° C., and the food surface is controlled by controlling 60 ° C. as the boundary temperature. It is possible to realize two reactions of protein coagulation and the activity of food endogenous enzymes.

  According to a third aspect of the present invention, there is provided a cooking plate on which food is placed, a heating means for heating the cooking plate, a temperature detection means for detecting the temperature of the food cooking space, and the heating means based on a signal from the temperature detection means. A control means for controlling the above, wherein the control means heats for a certain period of time so as to coagulate only the surface layer of the food, an enzyme reaction process for maintaining the intrinsic enzyme activity temperature thereafter, and The cooking methods of the first and second inventions can be realized by controlling the heating in the order of the cooking process in which heating is performed later.

  In the fourth aspect of the present invention, steam is generated by dripping water onto the heated cooking plate by providing water supply means for supplying water onto the cooking plate of the third aspect of the invention.

  In the fifth invention, the cooking device of the third invention is provided with a lid and a detachable water supply means on the upper surface of the lid, so that the size of the cooking device does not increase.

  According to a sixth aspect of the present invention, by providing the cooking plate of the heating cooker of the fourth and fifth aspects with an inclination so that the vicinity of the water supply means becomes higher, excess water or extra water supplied from the water supply means Fresh oil can be stored in a portion of the cooking plate and separated from the food.

  The seventh invention is a cooking device according to the third to sixth inventions, wherein the control means controls the water supply means to operate immediately before the enzyme reaction step, so that the protein coagulation temperature is 60 ° C. or higher. Water dripped into the controlled cooking space and the temperature of the cooking plate drops instantaneously, and the temperature of the cooking space can be quickly controlled from the protein coagulation temperature of 60 ° C. or higher to the enzyme activity temperature of less than 60 ° C.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. In addition, this invention is not limited by this embodiment.

(Embodiment 1)
FIG. 1 is a schematic diagram of the configuration of a heating cooker showing a first embodiment of the present invention, and FIG. 2 is a diagram showing the cooking plate of the heating cooker according to the first embodiment of the present invention removed. It is the structure schematic seen from the upper surface, and FIG. 3 is a graph which shows a cooking process and the temperature curve of a cooking plate.

  In FIG. 1, the main body 1 is provided with a heating means 2 comprising a heater and a fan 3. A cooking plate 4 is fitted on the heating means 2. The cooking plate 4 is made of metal such as an iron plate, and the central portion is formed in a slit shape or a mesh shape, and is blown when the lower fan 3 is operated. The upper part of the cooking plate 4 is covered with a lid 5 to become a cooking space, and the air in the cooking space is stirred by the fan 3 so that the temperature becomes uniform. Further, a temperature detection means 6 is provided in the main body 1 and is in contact with the back surface of the cooking plate 4. The temperature detection means 6 detects the temperature of the bottom surface of the cooking plate 4 and sends a detection signal to the control means 7. In the control means 7, the heating means 2 is controlled in the order of the coagulation process, the enzyme reaction process, and the cooking process.

  First, in the coagulation step, heating is performed for a certain time based on the temperature of the back surface of the cooking plate 4 so that the protein only on the surface layer of the food is coagulated. Next, in the enzyme reaction step, which is the second step, the food is maintained at a temperature at which the endogenous enzyme of the food is activated for a certain period of time, and is heated at a higher temperature than the enzyme reaction step in the final cooking step.

  The operation of the cooking device configured as described above will be described.

  First, when the lid 5 is put on the cooking plate 4 and, for example, the aging mode is selected with the menu button 8, the heating means 2 operates to start the coagulation process as shown in FIG. At the same time, the fan 3 is activated and the temperature of the cooking space covered with the lid 5 is made uniform. And the cooking plate 4 and cooking space are preheated to 80 degreeC or more. When the bottom surface temperature of the cooking plate 4 reaches 80 ° C., the completion of preheating is notified to the user by an electronic sound. After completion of preheating, the steak meat is placed on the cooking plate 4 and the lid 5 is put on. For example, the heating unit 2 and the fan 3 are controlled so that the control unit 7 maintains 80 ° C. for 1 minute. Meanwhile, the protein on the surface of the steak meat solidifies due to heat.

  Thereafter, the process proceeds to the enzyme reaction step which is the second step, the heating means 2 is turned off, and only the fan 3 is operated, and the temperature of the cooking plate 4 and the cooking space is lowered. When the temperature is lowered to 50 ° C., 50 ° C. is maintained for a certain time while the heating means 2 is controlled to be turned on / off again. By maintaining the temperature at 50 ° C., proteases such as cathepsin and calpain existing in the meat are activated and the muscle protein of the meat is degraded. As a result, the meat quality is softened and the amino acids of the umami component are generated by the protein decomposition, resulting in the umami of the meat.

During this enzymatic reaction process, the meat surface has already solidified in the coagulation process, so that moisture and umami components inside the meat do not flow out, and the increased umami components remain in the meat and increase further during the enzyme reaction. Can be made. The holding time at 50 ° C. in the enzyme reaction step varies depending on the thickness of the meat, but may be held for 5 to 30 minutes. After the enzyme reaction step, the steak meat may be baked by controlling the heating means 2 so that the temperature on the cooking plate 4 is 200 ° C to 230 ° C. By passing through these three heating steps, the taste component of steak meat increases and the meat softens, making it possible to finish the steak with a soft taste.

(Embodiment 2)
Hereinafter, a second embodiment of the present invention will be described with reference to FIG.

  FIG. 4 shows a schematic configuration diagram of a heating cooker showing a second embodiment of the present invention. The second embodiment of the present invention is provided with water supply means 9 for supplying water onto the cooking plate 4, and the point that water is dropped onto the cooking plate 4 immediately before the enzyme reaction step is the first embodiment. It is different from the form, and the difference will be described. Other parts are the same as those in the first embodiment.

  The water supply means 9 includes a water tank 10, a water supply path 11, and a water supply valve 12, and the water supply path 11 is disposed in contact with the cooking plate 4. The water tank 10 is detachable, and the water in the water tank 10 is dripped onto the cooking plate 4 by opening the water supply valve 12 through the water supply path 11. The dripping of water is performed before the enzyme reaction step. For example, after the coagulation process, the cooking plate 4 has reached 80 ° C. The water dripped onto the cooking plate 4 at 80 ° C. immediately becomes steam and diffuses in the cooking space by stirring by the fan 3. For the next enzyme reaction step, the heating means 2 is in the OFF state, and the temperature of the cooking plate 4 and the cooking space is quickly lowered by the dripping of water and the latent heat of vaporization to the enzyme reaction temperature of 50 ° C. To reach. In addition, the meat itself is humidified by the action of steam.

  Thus, after the coagulation reaction step, by dropping water onto the cooking plate, the cooking plate 4 and the cooking space can be quickly controlled from the protein coagulation temperature of 60 ° C. or higher to the enzyme activity temperature of less than 60 ° C. it can. Further, the generated steam can prevent the meat from being dried during the enzyme reaction process.

(Embodiment 3)
Hereinafter, a third embodiment of the present invention will be described with reference to FIGS.

  FIG. 5 is a schematic configuration diagram of a heating cooker showing a third embodiment of the present invention. FIG. 6: is a graph which shows the cooking process of the heating cooker which shows the 3rd Embodiment of this invention, and the temperature curve of a pan. The third embodiment of the present invention is different from the first and second embodiments in that a detachable water supply means is provided on the upper surface of the pan and the lid covering the pan. The differences will be described. Other parts are the same as those in the first and second embodiments.

  A top plate 13 is disposed on the upper surface of the main body 1, and a heating coil 14 serving as a heating means is located below the top plate 13. When a power switch (not shown) is operated, the top plate 13 is placed on the top plate 13. The pan 15 itself becomes a heating element, and the food 16 in the pan 15 is heated. Further, a temperature detection means 6 is provided below the top plate 13 and the temperature of the pan 15 is detected.

  A water supply means 9 is provided above the lid 5 that covers the pan 15, and includes a water tank 10, a water supply path 11, and a water supply valve 12. The water tank 10 is detachable and can be removed and filled with water. Water in the water tank 10 is dropped into the pan 15 by opening the water supply valve 12 through the water supply path 11. By providing the water tank 10 above the lid 5, the device does not need to be enlarged in a plane. In addition, when making stewed dishes and the like, water can be supplied without opening the lid, and scattering of water when water is supplied to the fried pan 15 can also be prevented.

  Here, the case where the meat piece of beef stew is boiled as one of the stew dishes is demonstrated.

  First, after selecting with the menu button 8, the heating coil 14 is energized with the start of the coagulation process, and the pan 15 and the cooking space are preheated to 80 ° C. When the completion of preheating is notified by an electronic sound, the user puts a piece of meat in the pan 15 and covers it, and the water tank 10 is poured with an amount of water according to the beef stew recipe. Then, for example, by controlling the energization of the heating coil 14 so that the control means 7 maintains 80 ° C. for 1 minute, the protein on the surface of the meat piece is solidified by heat. Thereafter, the user is notified by electronic sound of the water charging time, the water supply valve 12 is opened, and water is supplied into the pot 15. Since low temperature water is supplied, the inside of the pan 15 immediately reaches 50 ° C. from 80 ° C. If the temperature does not reach 50 ° C., the heating coil 14 is energized.

  Then, the temperature detecting means 6 detects that the temperature of the pan 15 has reached 50 ° C., and the enzyme reaction step, which is the second step, starts and holds 50 ° C. for a certain time. In the case of a piece of meat, holding at 50 ° C. for 30 minutes or more activates the enzyme present in the meat, softens the meat quality, produces an amino acid as a umami component, and produces umami in the meat. Further, at the time of this enzyme reaction step, since the meat surface has already been solidified in the coagulation step, the umami component can be further increased while remaining in the meat without the moisture and the umami component inside the meat flowing out. After the enzyme reaction step, the temperature of the pan is controlled to be 95 ° C. to 100 ° C. so as to be in a gentle boiling state.

  Thus, by providing the water supply means 9 on the upper surface of the lid 5, the cooking device does not have to be large in the planar direction. Moreover, since water can be supplied with the lid 5 on, the scattering of water that occurs when water is poured into the preheated pan 15 can be prevented.

(Embodiment 4)
Hereinafter, a fourth embodiment of the present invention will be described with reference to FIG.

  FIG. 7: shows the block schematic diagram of the heating cooker which shows the 4th Embodiment of this invention. In the fourth embodiment of the present invention, the cooking plate 4 is disposed with an inclination, and the water of the water supply means 9 flows from the supply port of the cooking plate 4 in the opposite direction. However, this is different from the first to third embodiments, and the difference will be described. Other parts are the same as those in the first to third embodiments.

  The cooking plate 4 is disposed in the main body 1 with an inclination, and the portion of the cooking plate 4 that is in contact with the water supply path 11 of the water supply means 9 is high, and the opposite side that is not in contact is low. When water is dripped onto the cooking plate 4 at 80 ° C. after the coagulation process, the water immediately becomes steam. When there is much dripped water, if the cooking plate 4 is arrange | positioned horizontally, excess water will accumulate in foodstuffs, such as meat. However, if the cooking plate 4 is disposed with an inclination as in the present embodiment, the water that has not evaporated flows along the inclination of the cooking plate 4 in the direction opposite to the water supply path 11. When water is left around the meat when grilling meat, it becomes steamed and watery, which is not preferable. However, by providing the cooking plate 4 with an inclination so that the water supply path 11 becomes high, not only excess water but also excess oil components generated during heating can be separated from the meat.

In addition, when cooking roast beef or stewed meat in the microwave oven, the heating process proceeds in the order of the coagulation process, the enzyme reaction process, and the cooking process based on the temperature detected by the temperature detection means 6 in the refrigerator. By controlling the heating means 2, it is possible to increase the umami component and soften the meat quality without causing the meat juice component to flow out during the enzyme reaction step, and to finish the meat meat with umami. Furthermore, even in a microwave oven equipped with a steam generation mechanism, it is possible to quickly switch to a temperature state suitable for the enzyme reaction process by generating low temperature (for example, 40 ° C.) steam after the coagulation process, thereby preventing the drying of meat. Can also be obtained.

  As described above, the heating cooker according to the present invention includes a cooking plate, temperature detection means for detecting the temperature of the food cooking space, and control means for controlling the heating means based on a signal from the temperature detection means. By keeping the temperature at which the meat's endogenous enzyme is active after coagulating only the surface layer of the food, it is possible to prevent moisture and components from flowing out from the meat during the enzymatic reaction, The enzyme reaction process can soften the meat and increase the umami component. Therefore, it can be used as a household cooking device.

Configuration schematic diagram of a heating cooker showing the first embodiment of the present invention The structure schematic seen from the upper surface when the cooking plate of the heating cooker which shows the 1st Embodiment of this invention is removed The graph which shows the heating process which shows the 1st Embodiment of this invention, and the temperature curve of a cooking plate bottom face Configuration schematic diagram of a heating cooker showing a second embodiment of the present invention Configuration schematic diagram of a heating cooker showing a third embodiment of the present invention The graph which shows the heating process which shows the 3rd Embodiment of this invention, and the temperature curve of a pan bottom face Configuration schematic diagram of a heating cooker showing the fourth embodiment of the present invention Configuration diagram of a conventional cooking device

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Main body 2 Heating means 3 Fan 4 Cooking plate 5 Lid 6 Temperature detection means 7 Control means 8 Menu button 9 Water supply means 10 Water tank 11 Water supply path 12 Water supply valve 13 Top plate 14 Heating coil (heating means)
15 Hot pot 16 Meat piece

Claims (7)

After heating for a certain period of time at a temperature at which meat protein coagulates, hold for a certain period of time at the activation temperature of the endogenous enzyme contained in the meat, and then heat at a temperature higher than the activation temperature of the endogenous enzyme. Intrinsic enzyme activity cooking method. 2. The method for cooking endogenous enzyme activity of meat according to claim 1, wherein the protein is solidified at a temperature of 60 ° C. or higher for a certain time and then kept at a temperature lower than 60 ° C. for a certain time as the active temperature of the endogenous enzyme. A cooking plate for placing meat, a heating means for heating the cooking plate, a temperature detection means for detecting the temperature of the cooking space for the meat, and a control for controlling the heating means based on a signal from the temperature detection means The control means comprises a coagulation step for heating for a certain period of time so as to coagulate only the meat surface layer, an enzyme reaction step for maintaining the temperature at which the endogenous enzyme is activated, and after the enzyme reaction step. A cooking device characterized by being controlled to a cooking process for heating. The cooking device according to claim 3, further comprising a detachable lid that covers the cooking plate and the food, and water supply means for supplying water onto the cooking plate. 4. The cooking device according to claim 3, wherein a removable water supply means is provided on the upper surface of the lid. 6. The cooking device according to claim 4 or 5, wherein the cooking plate is inclined so that the vicinity of the water supply means becomes higher. The cooking device according to any one of claims 3 to 6, wherein the control means operates the water supply means immediately before the enzyme reaction step.