JP2011092216A - Method for production of softened fish meat and meat - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for production of softened fish meat and meat suppressing excessive softening of surface and collapse of shape such as collapse of material, giving soft fish meat and meat with delicious appearance. <P>SOLUTION: The fish meat and meat satisfy the Universal design food class 2 standard (physical properties set as upper limit value of hardness: 5×10<SP>4</SP>N/m<SP>2</SP>) of the Japan Care Food Conference, by subjecting the fish meat or the meat to physical damage by tenderizing, together with an enzymatic reaction using an enzyme soaking technique such as vacuum treatment and tumbling. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a method for producing soft fish meat and livestock meat that maintains the shape of the material and looks delicious.

Meat is softened by applying physical processing such as tenderizing (processing to insert a needle-like blade into the material to be processed and cutting hard streaks and fibers while keeping the original shape) and high-pressure processing (retort processing). There are known methods, but in these processing methods, universal design food category 2 defined by the Japan Nursing Food Council (the physical property standard has a hardness upper limit of 5 × 10 ⁴ N / m ² ) You may not be able to achieve the softness that meets your requirements.

  As a method of softening with an enzyme, a method of immersing in an enzyme solution (Patent Document 1), a method of infiltrating an enzyme by pressure treatment (Patent Document 2), and a method of injecting an enzyme solution (Patent Document 3, Patent Document) 4) A method (Patent Document 5) for injecting an enzyme solution to perform tumbling (a treatment for mechanically penetrating the enzyme solution) has already been proposed. However, in any case, problems such as excessive softening of the surface and cracking due to injection (disintegration of the material) may occur.

  As a method of using the tenderizing method and an enzyme in combination, there is "A method for producing softened processed fish meat" (Patent Document 6) by Abe Kame Shoten Co., Ltd. “It has a first step of allowing a protease having an optimum temperature of 40 ° C. or more to penetrate into fish meat at a temperature of 10 ° C. or less, and then a second step of activating the protease in raw meat and keeping it for a predetermined time”. And “open a needle in raw meat before or during the first step”. However, Patent Document 6 does not disclose a technical problem of achieving a softness that satisfies the category 2 of the universal design hood and a technique for achieving the technical problem. Furthermore, the cited document 6 does not describe the combination of the reduced pressure process and the tumbling process with the above enzyme process.

  As a method of immersing an enzyme solution by performing a reduced pressure treatment, there is a “Preparation Method of Aged Food” in Hiroshima Prefecture (Patent Document 7). Although it is an application related to “a method for producing an aged food having a step of introducing an enzyme by decompression treatment (expansion of food material) and a compression step”, the food is introduced after expanding the food material under reduced pressure to introduce the enzyme. It is characterized in that the material is compressed to a volume smaller than that of the original food material and the enzyme is allowed to act. Patent Document 7 also does not disclose a technical problem of achieving a softness that satisfies Category 2 of the universal design hood and a technique for achieving the technical problem. Furthermore, Patent Document 7 does not describe a combination of physical treatments such as denrization for the enzyme treatment. Further, as a result of the study by the inventors of the present application, it was not possible to reach the softness of the level satisfying the category 2 of the universal design hood only by the decompression process described in Patent Document 7.

JP-A-7-31421 JP 2004-89181 A Japanese Patent Laid-Open No. 11-346718 JP 2008-125437 A JP 2005-503172 Publication Japanese Patent Laid-Open No. 2004-275083 JP 2009-89668

An object of the present invention is to provide a method for producing soft fish meat and livestock meat that suppresses shape collapse due to excessive softening or cracking of the surface, is delicious, and is soft. The softness meets the category 2 of the universal design food set by the Japan Nursing Food Council (the physical property standard has a hardness upper limit of 5 × 10 ⁴ N / m ² ) and is soft enough to be crushed with a gum.

The method for producing a softened fish meat or livestock meat product according to the present invention is a method for producing a softened fish meat or livestock meat product subjected to a softening process,
A process of tenderizing fish or livestock meat,
A process of infiltrating an enzyme solution containing a proteolytic enzyme into a fish material or livestock material that has been subjected to a tumbling process or a decompression process;
A step of allowing a proteolytic enzyme that has penetrated into a fish material or a meat material to act on a fish material or a meat material;
It is characterized by having.

  The elderly population is increasing year by year, and about 1 in 3 people is expected to be over 65 years old in 2030, and the number of people requiring care is estimated to be 5.12 million in 2013. The needs of nursing foods (products for people with difficulty in chewing) that retain the taste, color, shape, and nutrients of the raw materials are high, and it is possible to develop foods that meet those needs.

  According to the present invention, it is possible to provide a soft soft fish or livestock meat product that suppresses shape collapse due to excessive softening or cracking of the surface, has a good appearance, and is soft. The softness of the softened fish that satisfies the Category 2 of Universal Design Food as defined by the Japan Nursing Food Council and is soft enough to be crushed by the gums and can be consumed with satisfaction by elderly people who have difficulty chewing. And livestock products can be provided.

1. Fish meat or livestock meat The raw material to be processed can be any fish meat or livestock meat that has the desired softness, and any raw fish is used. But it ’s okay. In other words, it suppresses shape collapse due to excessive softening or cracking of the surface, and it looks delicious and soft softened fish meat or meat products, in particular, meets Category 2 of Universal Design Foods established by the Japan Nursing Food Council, and can be crushed with gums What is necessary is just to be able to obtain softened fish meat and livestock products that are soft and can be consumed with satisfaction by elderly people who are difficult to chew.

  The shape of the processed material is not particularly limited, and can be appropriately selected according to the use of the product, such as the whole processed fish body, the fillet and block obtained from the fish body, and the livestock block and fillet. You may have parts, such as skin, as needed.

  Examples of the raw material for obtaining the processed material include mackerel, mackerel, walleye pollack, hoki and squid. Further examples include red fish, silver, salmon, shrimp, chicken, pork, and beef.

2. Tenderization process In the present invention, a tenderization process is performed on fish meat or livestock meat materials. The higher the perforation density in the tenderization process, the more effective the softening process is possible. The perforation density of 1 piece / 7.5 mm × 7.5 mm or more, that is, one or more perforations formed per unit area of 7.5 mm × 7.5 mm It is preferred that Such perforation density can be achieved by needle placement at a needle density of 1 / 7.5 mm × 7.5 mm or more.

  The tenderization process can be performed using a thin needle-like instrument having a sharp point, and for example, a toothpick, a driver, a cone, a threader, or the like can be used. Moreover, in order to open a plurality of holes at a time, a household fork used as tableware, a sword mountain for ikebana, a tenderizer, or the like can also be used. Further, it includes an automatic drilling machine including cutters, drills, sewing machines, etc., blades such as knives, scratching processes using laser, ultrasonic waves, wind pressure, water pressure, and the like. The tenderization process is performed so that the enzyme penetrates into the fish meat or livestock meat during the enzyme treatment in the next step.

3. Enzyme solution permeation treatment An enzyme solution containing a proteolytic enzyme is permeated into the processed material subjected to the tenderization treatment. As a method for allowing the enzyme solution to permeate, decompression treatment or tumbling treatment is used.

3-1. Examples of proteolytic enzymes that can be used include production of the genus Bacillus (for example, Bacillus subtilis, Bacillus thermoproteolyticus, Bacillus licheniformis, etc.) Enzymes produced by the genus Aspergillus (eg Aspergillus oryzae, Aspergillus niger, Aspergillus mellens, etc.), Rhizopus genus (eg Rhizopus nibe) (Rhizopus niveus), Rhizopus delemar, etc.), pepsin, pancreatin, papain, bromelain, etc. These enzymes may be used alone or in combination of two or more. Depending on the type of target, Enzyme 0.01 to 10% by weight is added and suspended well, and a seasoning solution or the like may be added together with the enzyme.

3-2. Decompression treatment The enzyme solution can be contained in the fish meat or livestock meat material by a decompression treatment in which the enzyme solution and the fish meat or livestock meat material are brought into contact under reduced pressure. Various methods can be used as the method for bringing the enzyme solution into contact with fish meat or livestock meat materials. For example, immersion treatment under reduced pressure can be used. More specifically, the material subjected to the above physical treatment is immersed in the enzyme solution prepared at the above concentration, and a reduced pressure treatment is preferably performed at 720 mmHG or more for 5 minutes or more. It is preferable to add the enzyme solution to such an extent that the material is immersed in the enzyme solution. It should be noted that, depending on the material, the reduced pressure treatment is impregnated with an enzyme solution of about 1% to 20% of the material weight.

3-3. Tumbling treatment (treatment that mechanically permeates the enzyme solution)
A tumbling process may be used instead of the decompression process of 3-2. In the case of the tumbling treatment, the processed material is effectively softened for a long time, but the body may be cracked even if the treatment time is too long. The tumbling processing time can be appropriately set from, for example, a processing time of 10 minutes or more according to the type of the processed material and the intended product application.

  By the tumbling treatment, it becomes possible to uniformly disperse and infiltrate the enzyme solution in the raw meat or fish processed material. The tumbling process uses a rotating drum (tumbling massage machine) generally used for processing livestock meat, and may be under normal pressure or under reduced pressure. The decompression condition can be selected according to the material used. The tumbling treatment impregnates an enzyme solution of about 0.1% to 35% of the material weight, although it varies depending on the material.

4). Enzymatic reaction conditions Proteolytic reaction by proteolytic enzymes contained in the enzyme solution that has penetrated into the processed material is performed. The conditions for the proteolytic reaction may be any conditions that can achieve the object, and the optimum reaction temperature is preferably an optimum pH, but may be a reaction at a low temperature (about 4 ° C.) to a high temperature (about 60 ° C.). The processing time for the proteolytic reaction can be selected according to the type of enzyme used and the physical properties required for the target product. For example, the reaction can be performed for several minutes to several hours in the vicinity of the optimum temperature of the enzyme and for several hours to several days in a reaction at a low temperature below the optimum temperature.

(Example 1, Comparative Examples 1 and 2) Combined effects of physical treatment (tenderization) and reduced pressure treatment <Target> Hoki, red fish, walleye pollack, mackerel, sawara, salmon (all frozen ingredients)
<Processing>
Processing materials were processed by selecting a combination of steps shown in Table 1 from the following processing steps.

Raw material thawing → Physical treatment (1) → Decompression treatment (2) → Enzymatic reaction (3) → Heat inactivation (90 ° C, 5 minutes) → Quick freezing (1) Physical treatment (1-1) Tenderization (by needle Drilling): Needle density 7.5mm x 7.5mm. After tenderization, the sample is immersed in an enzyme solution for 15 minutes and then subjected to reduced pressure treatment.
(1-2) Enzyme solution injection: A SP20 / 300 type injector manufactured by Pureco mat is used. Needle density is 1 / 7.5mm × 7.5mm. Injection conditions are 0.1 MPa x 0.4 seconds.
(2) Decompression treatment The material into which the enzyme solution was injected was treated under reduced pressure for 20 minutes under 720 mmHg using a vacuum pump.
(3) Enzyme: Protex 7L (Genencor Kyowa), Enzyme concentration: 0.5 wt%, Enzyme reaction: 50 ° C, 3 hours <Physical property measurement>
The degree of softening was quantified using a texture analyzer TA-XTplus (manufactured by Satable Micro Systems). The plunger was a cylinder with a diameter of 20 mm, and the stress (N / m ² ) was calculated from the load (N) when the sample was crushed to 70% at an entry speed of 10 mm / sec (canned time signal, Vol. 90, No. .1, 71-73 (2011)). A stress of 50,000 N / m ² or less corresponds to the category 2 of universal design food established by the Japan Nursing Food Council.
<Test area>

<Result>

(Example 2) Reaction with enzyme solution containing seasoning liquid <Target> Mackerel <Treatment>
The processed material was processed by the following processing steps.

Raw material thawing → Tenderization treatment (1) → Depressurization treatment (2) → Enzyme reaction (3) → Heat inactivation (90 ° C, 5 minutes) → Quick freeze (1) Tenderization treatment: Needle density 1 / 7.5mm x 7.5mm . After tenderization, the sample is immersed in an enzyme solution for 15 minutes and then subjected to reduced pressure treatment.
(2) Decompression treatment Using a vacuum pump, the treatment was conducted under a reduced pressure of 720 mmHg for 20 minutes.
(3) Enzyme: Protex 7L (Genencore Kyowa), Enzyme concentration: 0.5%, Enzyme reaction: 50 ° C, 3 hours * In the test zone with seasoning liquid, enzyme: Protex 7L: 0.5%, sugar: 3.75%, common salt: A seasoning liquid having a composition of 1.5%, concentrated soy sauce: 0.75%, and sodium glutamate: 0.3% was used.
<Result>

(Example 3, Comparative Examples 3 and 4) Combined effects of physical treatment (tenderization) and tumbling treatment <Target> Chicken, pork, squid, shrimp (all frozen ingredients)
<Processing>
Processing materials were processed by selecting a combination of steps shown in Table 4 from the following processing steps.

Raw material thawing → Tenderization treatment (1) → Tumbler treatment (2) → Enzymatic reaction (3) → Heat inactivation (90 ° C, 5 minutes) → Quick freezing (1) Tenderization treatment: needle density 1 / 7.5mm x 7.5mm . After tenderization, immerse in an enzyme solution for 15 minutes, and then perform tumbler treatment.
(2) Tumbler treatment It was carried out in a vacuum stirring tank device (21 rotations / minute × 15 minutes).
(3) Enzyme: Bromelain F (Amanoenzyme), Enzyme concentration: 0.1%, Enzyme reaction: 50 ° C for 3 hours <Test section>

<Result>
Only in the test section (F) where the tenderization treatment and the tumbler treatment were used in combination, the physical property value was 50,000 N / m ² or less.

(Example 4) Combined effect of physical treatment (tenderization) and tumbling treatment (effect of enzyme concentration)
<Target> Squid <Processing>
The processed material was processed by the following processing steps.

Raw material thawing → Tenderization treatment (1) → Tumbler treatment (2) → Enzymatic reaction (3) → Heat inactivation (90 ° C, 5 minutes) → Quick freezing (1) Tenderization treatment: needle density 1 / 7.5mm x 7.5mm . After tenderization, immerse in an enzyme solution for 15 minutes, and then perform tumbler treatment.
(2) Tumbler treatment It was carried out in a vacuum stirring tank device (21 rotations / minute × 15 minutes).
(3) Enzyme: Bromelain F (Amanoenzyme), Enzyme concentration: 0.1-1.0%, Enzyme reaction: 50 ° C for 3 hours <Physical property measurement>
The degree of softening was quantified using a texture analyzer TA-XTplus (manufactured by Satable Micro Systems). The plunger was a cylinder with a diameter of 20 mm, and the stress (N / m ² ) was calculated from the load (N) when the sample was crushed to 70% at an entry speed of 10 mm / sec (canned time signal, Vol. 90, No. .1, 71-73 (2011)).
Japan Care Category 1 of universal design hood (UDF) the food council stipulated the stress 500,000 N / m ² or less, Category 2 is stress 50,000N / m ² or less, Category 3 is equivalent to 20,000 N / m ² or less.
<Result>

According to the manufacturing method according to the invention of the present application, soft soft fish meat or livestock meat that satisfies Category 2 of the universal design food defined by the Japan Nursing Food Council (the physical property standard is a hardness upper limit of 5 × 10 ⁴ N / m ² ). Products can be provided.

In addition, by adjusting the enzyme type, enzyme concentration, reduced pressure conditions, enzyme reaction conditions (temperature / time), etc., Category 1 (physical property standard is hardness upper limit 5 × 10 ⁵ N / m ² ) to Category 3 (physical properties) The standard can be adjusted to any hardness up to a hardness upper limit of 2 × 10 ⁴ N / m ² ).

Claims (10)

In the method for producing softened fish meat or livestock meat products that have been softened,
A process of tenderizing fish or livestock meat,
A process of infiltrating an enzyme solution containing a proteolytic enzyme into a fish material or livestock material that has been subjected to a tumbling process or a decompression process;
A step of allowing a proteolytic enzyme that has penetrated into a fish material or a meat material to act on a fish material or a meat material;
A method for producing a softened fish meat or livestock meat product, comprising:   The manufacturing method according to claim 1, wherein the needle density in the tenderization treatment is 1 / 7.5 mm × 7.5 mm or more.   The production method according to claim 1 or 2, wherein the enzyme solution contains 0.01 to 10% by weight of a proteolytic enzyme.   The manufacturing method of any one of Claims 1-3 which perform a pressure reduction process on the conditions for 720 mmHG or more and 5 minutes or more.   The manufacturing method of any one of Claims 1-3 which perform a tumbling process under reduced pressure.   The production method according to any one of claims 1 to 5, wherein the step of causing the protease to act is performed at a temperature of 4 ° C to 60 ° C. The manufacturing method according to any one of claims 1 to 6, wherein the hardness of the fish meat material or livestock meat material on which the proteolytic enzyme is allowed to act is 5 x 10 ⁵ N / m ² or less. The manufacturing method according to any one of claims 1 to 6, wherein the hardness of the fish meat material or livestock meat material on which a proteolytic enzyme is allowed to act is 5 x 10 ⁴ N / m ² or less. The manufacturing method according to any one of claims 1 to 6, wherein the hardness of the fish meat material or livestock meat material on which the proteolytic enzyme is allowed to act is 2 x 10 ⁴ N / m ² or less.   The softened fish meat or livestock meat product manufactured by the manufacturing method of any one of Claims 1-9.