JP2011160763A - Method for impregnation with an enzyme and method for producing food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for impregnation with an enzyme which allows a food to be impregnated with an enzyme in a short time, and to provide a method for producing food suitable for an elderly person, a person handicapped with chewing, and a person handicapped with swallowing, using the method for impregnation with an enzyme. <P>SOLUTION: This method for impregnation with an enzyme is a method for impregnation with an enzyme to dissolve tissues comprising food 1 into the food 1. In more details, the method for impregnation with an enzyme includes a step of drying the food 1 using superheated steam of a superheated steam generating device 2, and a step of soaking the dried food 1 in an enzyme-containing solution 3 followed by decompressing with a decompression pump 6. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to an enzyme impregnation method and a food production method, and more particularly to an enzyme impregnation method and a food production method for producing a food suitable for the elderly, those who have difficulty chewing, those who have difficulty swallowing, and the like.

  In recent years, with the progress of an aging society, the number of people who have difficulty chewing due to aging or aftereffects such as cerebral infarction, those who have difficulty swallowing, etc. are increasing. Conventionally, foods provided to elderly people, those with difficulty in chewing, those with difficulty in swallowing, etc., are foods that have been chopped up with food that has been chopped into food and applied with a liquid so that it can be easily eaten by people with difficulty in chewing, people with swallowing, etc. Most of the food was produced in a paste form by applying it to a mixer.

  However, foods that have been chopped into food and applied with a trolley or foods that have been made into a paste by applying food to a mixer do not retain their natural shape or color, and are difficult to chew or swallow Difficulty cannot recognize the food content, and saliva secretion decreases, resulting in a loss of appetite. For this reason, there is a problem that it is difficult to consume the calories necessary for one day.

  Therefore, in Patent Document 1, after freezing and thawing the food, the enzyme impregnation method for impregnating the food with an enzyme for decomposing a tissue (for example, a cell tissue or a connective tissue between cells) constituting the food under reduced pressure. Is disclosed. Patent Document 2 discloses an enzyme impregnation method in which a food is immersed in a solution containing an enzyme for decomposing a tissue constituting the food, and the food is impregnated with an enzyme by pressure treatment at 1.04 to 50 atm or less. It is disclosed. By impregnating the food with the enzyme using the enzyme impregnation method described in Patent Document 1 or Patent Document 2 and decomposing the tissue constituting the food, the gums are maintained in the oral cavity while maintaining the natural shape and color tone. Or food that can be crushed with the tongue. The food produced using the enzyme impregnation method described in Patent Document 1 or Patent Document 2 can be crushed with the gums and tongue in the oral cavity while maintaining the natural shape and color tone. Those who have difficulty chewing, those who have difficulty swallowing, etc. can recognize the contents of the food, increase the secretion of saliva, increase appetite, and easily take the calories necessary for the day.

JP 2003-284522 A JP 2004-89181 A

  However, in Patent Document 1, there is a problem that the food must be frozen and thawed, and the time for impregnating the food with the enzyme becomes long. In particular, food is more slowly leaked out of the food because it breaks the cell membrane more slowly than freeze. Therefore, in order to efficiently impregnate the food with the enzyme, it is necessary to perform slow freezing rather than rapid freezing, and the time taken to impregnate the food with the enzyme is further increased.

  Further, in Patent Document 1, in order to thaw food so as not to stop the activity of the enzyme, the temperature must be set to the enzyme activation temperature (for example, 65 degrees) or less, and general bacteria, food poisoning bacteria, and the like propagate in the food. The time kept at the temperature (10 ° C. to 40 ° C.) becomes longer. Therefore, there is a risk that general bacteria, food poisoning bacteria, etc. will propagate while the food is impregnated with the enzyme. Therefore, the enzyme impregnation method described in Patent Document 1 is difficult to be adopted in a kitchen or factory that requires management based on HACCP (Hazard Analysis and Critical Control Point) or ISO 22000, which is a management method for producing foods. There was a problem that it was a simple method.

  Furthermore, since the enzyme impregnation method described in Patent Document 2 impregnates food with enzyme only by pressure treatment, depending on the type of food (plant food (including mushroom material) and animal food) There is a problem that it takes a long time to impregnate the enzyme.

  Therefore, the present invention has been made in view of the above circumstances, an enzyme impregnation method capable of impregnating a food with an enzyme in a short time, and an elderly person, a person with difficulty in chewing, swallowing using the enzyme impregnation method. It aims at providing the food manufacturing method which manufactures the food suitable for a difficult person etc.

  To achieve the above object, the enzyme impregnation method according to the first invention is an enzyme impregnation method for impregnating the food with an enzyme for decomposing a tissue constituting the food, wherein the food is superheated with steam. And drying, and the step of immersing the dried food in a solution containing the enzyme to reduce the pressure.

  In the enzyme impregnation method according to the second invention, in the first invention, the food includes at least one of a vegetable food and an animal food.

  In the enzyme impregnation method according to the third invention, in the second invention, when the vegetable food is contained in the food, the solution containing the enzyme has ferulic acid or ferulic acid salts, chelating action. It contains at least one of the substances it has.

  The enzyme impregnation method according to the fourth invention is the method according to the third invention, wherein the enzyme is cellulase, hemicellulase, pectinase, maceration enzyme, xylanase, mannanase, chitinase, glucanase, catalase, α-galactosidase, laccase, phytase , Α-amylase, β-amylase, glucoamylase, neutral protease, neutral peptidase, lipase, and holy lipase.

  In the enzyme impregnation method according to the fifth invention, in the third or fourth invention, the substance having a chelating action includes at least one of citric acid, lactic acid, oxalic acid, and glycine.

  The enzyme impregnation method according to a sixth aspect of the present invention is the method according to the second aspect, wherein, when the food includes the vegetable food and the vegetable food is a mushroom material, the enzyme is a chitin degrading enzyme or a chitin degrading enzyme. Includes enzymes and proteolytic enzymes.

  In the enzyme impregnation method according to a seventh aspect of the present invention, in the second aspect, when the animal food is included in the food, the enzyme includes a proteolytic enzyme.

  The enzyme impregnation method according to an eighth aspect of the present invention is the method according to the second or seventh aspect, wherein when the animal food is contained in the food, the dried food is placed in an atmosphere of a predetermined humidity and temperature. A step of wetting is included, and after moistening, the solution is immersed in a solution containing the enzyme and depressurized.

  The enzyme impregnation method according to a ninth aspect of the invention is the method according to any one of the second, seventh and eighth aspects, wherein the food is superheated steam when the animal food is contained in the food. Before drying, the step of applying a solution or powder containing the enzyme to the surface of the animal food.

  The enzyme impregnation method according to a tenth aspect of the invention is any one of the second to ninth aspects of the invention, wherein the enzyme-containing solution contains a thickener.

  The enzyme impregnation method according to an eleventh aspect of the invention is the tenth aspect, wherein the thickener is an alginate, pectin, xanthan gum, guar gum, locust bean gum, carrageenan, glucomannan, curdlan, starch, α-starch. Including at least one.

  In the enzyme impregnation method according to a twelfth aspect of the present invention, in any one of the second to eleventh aspects, the enzyme-containing solution contains trehalose.

  In the enzyme impregnation method according to the thirteenth aspect of the present invention, in any one of the second to twelfth aspects of the invention, the solution containing the enzyme contains a component that strengthens the food.

  In the enzyme impregnation method according to the fourteenth aspect of the invention, in any one of the second to thirteenth aspects, the solution containing the enzyme contains glycerin.

  A food manufacturing method according to a fifteenth aspect of the invention is a method of impregnating the food with the enzyme using any one of the enzyme impregnation methods according to the first to fourteenth aspects of the invention, and the impregnated enzyme with respect to the food. And the step of decomposing the tissue constituting the food, and the step of stopping the action of the enzyme on the food after a predetermined time has elapsed.

  The food production method according to a sixteenth aspect of the invention includes the step of freezing the food after stopping the action of the enzyme on the food in the fifteenth aspect of the invention.

  In the first invention, the food dried by using superheated steam is immersed in a solution containing the enzyme and depressurized to impregnate the food with the enzyme. It becomes possible to dry in time, and the time for impregnating the food with the enzyme can be shortened. In addition, since food is dried using superheated steam, it can be sterilized even if general bacteria, food poisoning bacteria, etc. are present in the food, and it should also be used in kitchens and factories that require management based on HACCP and ISO 22000. Is possible. Furthermore, since food is dried using superheated steam, the food can be heated in a low oxygen state, and the flavor, natural shape and color of the food are not easily lost, and the cut end of the oxidized food is reduced. And you can keep a fresh cut.

  In the second invention, the food contains at least one of a vegetable food and an animal food, and the enzyme is added to the food in a short time regardless of the type of food (vegetable food (including mushroom material) and animal food). Can be impregnated. For example, the vegetable food and the animal food are cooked together and then impregnated with the enzyme.

  In the third invention, when the food contains a vegetable food, the solution containing the enzyme contains at least one of ferulic acid or ferulic acid salts and substances having a chelating action. Impregnating food with ferulic acid or ferulic acid salts to prevent fading of vegetable foods, and impregnating vegetable foods with a chelating substance to produce vegetable foods with a chelating action it can.

  In the fourth invention, the enzyme is cellulase, hemicellulase, pectinase, maceration enzyme, xylanase, mannanase, chitinase, glucanase, catalase, α-galactosidase, laccase, phytase, α-amylase, β-amylase, glucoamylase, medium By containing at least one of sex protease, neutral peptidase, lipase, and holiflipase, the tissue constituting the vegetable food can be degraded.

  In 5th invention, the vegetable food which has a chelating action can be manufactured by including at least 1 sort (s) in the substance which has a chelating action among citric acid, lactic acid, oxalic acid, and glycine.

  In 6th invention, when a vegetable food is contained in food and a vegetable food is a mushroom material, the structure | tissue which comprises a mushroom material by an enzyme containing a chitin degrading enzyme or a chitin degrading enzyme and a proteolytic enzyme Can be disassembled.

  In 7th invention, when the animal food is contained in the foodstuff, the enzyme can decompose | disassemble the structure | tissue which comprises animal food by including a proteolytic enzyme.

  In the eighth invention, when the animal food is contained in the food, the dried food is moistened under an atmosphere of a predetermined humidity and temperature, and then immersed in a solution containing the enzyme to reduce the pressure. The food can be efficiently impregnated with the enzyme.

  In the ninth invention, when animal food is contained in the food, before the food is dried using superheated steam, by applying a solution or powder containing an enzyme to the surface of the animal food, The tissue constituting the surface of the animal food can be decomposed in advance and the food can be efficiently impregnated with the enzyme.

  In the tenth invention, the enzyme-containing solution contains a thickener, whereby the food can be impregnated with the thickener, and the feeling of unity of the food by saliva etc. is improved and at a moderate speed during swallowing. It is possible to pass through the pharynx.

  In the eleventh invention, the thickener contains at least one of alginate, pectin, xanthan gum, guar gum, locust bean gum, carrageenan, glucomannan, curdlan, starch, α-starch, and thereby foods such as saliva The feeling of unity is improved and the pharynx can be passed through at a moderate speed during swallowing.

  In the twelfth invention, the enzyme-containing solution contains trehalose, so that the food can be impregnated with trehalose, the decomposition of the nutritional components of the food is suppressed, and the gelatinized starch becomes insoluble in water. Thus, it becomes possible to produce a food product that suppresses the aging (β-formation) of starch to return to the state of natural starch and has improved cold resistance.

  In the thirteenth invention, the solution containing the enzyme can impregnate the food with a component that strengthens the food by containing the component that strengthens the food. It becomes possible to produce a food impregnated with nutrients that cannot be produced.

  In the fourteenth invention, the enzyme-containing solution contains glycerin so that the food can be impregnated with glycerin, and the impregnated glycerin masks the food and suppresses the deterioration of the flavor. Moreover, an enzyme can be efficiently impregnated into food using the osmotic pressure of glycerin.

  In the fifteenth invention, using the enzyme impregnation method according to any one of the first to fourteenth inventions, the enzyme impregnated in the food is allowed to act on the food, the tissue constituting the food is decomposed, and a predetermined time has elapsed. By stopping the action of the enzyme on the food, a food suitable for the elderly, those with difficulty in chewing, those with difficulty in swallowing, etc. can be produced.

  In the sixteenth invention, after the action of the enzyme on the food is stopped, the food can be frozen to produce a food suitable for the elderly, those having difficulty in chewing, those having difficulty swallowing, etc. . Moreover, since it is not necessary to repeatedly freeze and thaw the food, the natural shape and color of the food can be maintained.

  The present invention impregnates food by dipping the food dried using superheated steam in a solution containing the enzyme and reducing the pressure, so that the food can be used for a short time using superheated steam without freezing and thawing the food. It becomes possible to dry quickly, and the time for impregnating the food with the enzyme can be shortened. Also, by using the enzyme impregnation method of the present invention, the enzyme impregnated in the food is allowed to act on the food, the tissue constituting the food is decomposed, and after a predetermined time has elapsed, the action of the enzyme on the food is stopped. Foods suitable for the elderly, those with difficulty in chewing, those with difficulty in swallowing, etc. can be produced.

It is a block diagram which shows the structure of the apparatus used for the enzyme impregnation method and foodstuff manufacturing method which concern on this Embodiment 1. It is a flowchart which shows the enzyme impregnation method and foodstuff manufacturing method which concern on this Embodiment 1. It is the table | surface which put together the parameter of the specific example of the enzyme impregnation method and foodstuff manufacturing method which concern on this Embodiment 1-3.

The food suitable for the elderly, those with difficulty in chewing, those with difficulty in swallowing and the like according to the present invention is food that can be crushed with gums or tongue in the oral cavity. In the oral cavity, the kind of food that can be crushed with gums or tongue is “Handling of labeling permission for food for elderly people (February 23, 1994, Sanshin No. 15, Ministry of Health and Welfare) This is the hardness of food that can be crushed with a compressive stress of 5 × 10 ⁴ N / m ² or less, based on the description of “New Director of Newly-developed Food Health Countermeasure Office”. Moreover, it is preferable that the food suitable for elderly people, those with difficulty in chewing, those with difficulty in swallowing, etc. according to the present invention has a natural shape and color tone. Here, the color tone refers to the color composition, tone, shade, and shade of the color, and the natural color tone of the food refers to the color formulation, lightness, strength and weakness inherent to the food material before manufacturing. This means a color tone that is almost equivalent to the tone and color tone. Furthermore, it is preferable that the food suitable for the elderly, those with difficulty in chewing, those with difficulty in swallowing, etc. according to the present invention has a smooth texture. Here, smooth means that the surface is flat and slippery, smooth and slippery, and a food with a smooth texture means that when it is put in the oral cavity, the surface is rough and adheres. A food that has a smooth sensation and does not feel sensation, and the food and the food mass after chewing are easy to slip on the tongue and pharynx.

  The food according to the present invention includes at least one of a vegetable food and an animal food. Examples of the vegetable food include cereals, potatoes, starches, beans, seeds, vegetables, fruits, algae, Mushroom materials and animal foods include, for example, livestock meat, livestock by-products, poultry, poultry by-products, eggs, fish, shellfish, shrimp, crabs, squid, octopus, processed marine products , Sea urchin, jellyfish, sea cucumber, sea cucumber, hoya, pigeon, foie gras, guinea fowl, locust, frog, doll, bee, etc. The food according to the present invention includes foods prepared using a plurality of plant foods and animal foods.

(Embodiment 1)
In Embodiment 1, the mushroom material, which is food, is impregnated with an enzyme for decomposing a tissue (for example, a cell tissue, a connective tissue between cells, etc.) that constitutes the mushroom material. A method for producing a mushroom material suitable for persons with difficulty in swallowing will be described below. The mushroom material used in the first embodiment is, for example, shiitake mushroom, and is blanched (for example, heated in boiling tap water for 5 minutes, whether it is uncooked or cooked) If it is in a dry state such as dry matter, it is used after returning with water or hot water.

  FIG. 1 is a block diagram showing a configuration of an apparatus used in the enzyme impregnation method and the food production method according to the first embodiment. In FIG. 1, a superheated steam generator 2 for drying food 1 (mushroom material 10, vegetable food 20, animal food 30), a container 4 containing an enzyme-containing solution 3, and a container 4 are sealed. The sealed container 5 and the decompression pump 6 which decompresses the inside of the sealed container 5 are provided. The superheated steam generator 2 is an apparatus capable of generating normal pressure superheated steam (hereinafter simply referred to as superheated steam) at 100 ° C. to 350 ° C. The decompression pump 6 is connected to the sealed container 5 via the vacuum valve 7 and can reduce the pressure in the sealed container 5 to 500 Pa to 20,000 Pa. As the decompression pump 6, for example, a vacuum pump such as a vacuum cooler, a vacuum kneader or a rotary vacuum tank, a decompression pump, an aspirator, or the like can be used.

  The superheated steam generator 2 is roughly divided into a conveyor-type open continuous processing method that dries food conveyed by a conveyor with superheated steam, and a closed-type treatment that dries food placed in a closed cabinet with superheated steam. Although there are two types of methods, any method may be used as long as superheated steam at 100 ° C. to 350 ° C. is generated and the food 1 can be dried. When the food 1 is dried using the superheated steam generator 2, the food 1 is in a low oxygen state, so that oxidation of the food 1 can be suppressed. Compared to other drying methods such as heat drying, hot air drying, cold air drying, freeze drying, salt storage, centrifugation, capillary action, oil frying, etc., drying of food 1 with superheated steam is a natural form of food 1, The color tone is not impaired, the flavor is utilized, the surface hardening is small, and the drying time can be shortened. Moreover, since the food 1 can be sterilized by superheated steam, the food 1 can be sterilized. Therefore, the food 1 can also be used in a kitchen or factory that requires management based on HACCP or ISO 22000.

  Since the tissue constituting the mushroom material can be degraded by chitin degrading enzyme, or chitin degrading enzyme and proteolytic enzyme, solution 3 contains chitin degrading enzyme, or chitin degrading enzyme and proteolytic enzyme. The chitinolytic enzyme is, for example, an enzyme derived from the genus Trichoderma, Bacillus genus or Aspergillus, specifically, a commercially available chitinase (manufactured by HIBI Corporation) or the like. Proteolytic enzymes include, for example, plant-derived enzymes such as papain, bromelin, and actinidine, microorganism-derived enzymes such as Bacillus and Aspergillus, and animal-derived enzymes such as pepsin and pancreatin. The concentrations of chitinolytic enzyme and proteolytic enzyme contained in the solution 3 are each preferably about 0.05% to 10%.

  FIG. 2 is a flowchart showing the enzyme impregnation method and the food production method according to the first embodiment. As shown in FIG. 2, first, the raw mushroom material 10 that is the food 1 or the dried mushroom material 10 such as dry matter is prepared in water by heating or steaming (preparation step SP1). ). Next, using the superheated steam generator 2, the mushroom material 10 prepared in the preparation step SP1 is heated with superheated steam, and the mushroom material has a water content of about 15% or more with respect to the weight (fresh weight) of the mushroom material 10 before drying. 10 and dried (drying step SP2). Furthermore, the mushroom material 10 dried in the drying step SP2 is immersed in a solution 3 containing chitin degrading enzyme or chitin degrading enzyme and proteolytic enzyme, and the inside of the sealed container 5 is depressurized using a decompression pump 6. It is impregnated with a chitin degrading enzyme, or a chitin degrading enzyme and a proteolytic enzyme (decompression step SP3).

Next, the mushroom material 10 impregnated with the chitin degrading enzyme or the chitin degrading enzyme and the proteolytic enzyme in the decompression step SP3 is heated to a predetermined temperature, and the chitin degrading enzyme or the chitin degrading enzyme and the proteolytic enzyme are converted into the mushroom material 10. The tissue (for example, cell tissue, connective tissue between cells, etc.) constituting the mushroom material 10 is decomposed (enzyme action step SP4). Here, the predetermined temperature for heating the mushroom material 10 is a temperature for activating the chitin degrading enzyme, or the chitin degrading enzyme and the proteolytic enzyme, and is, for example, 5 ° C to 60 ° C. Furthermore, the mushroom material 10 is heated (for example, heated for about 30 minutes) to a temperature at which the enzyme action stops after a predetermined time has elapsed since the start of the enzyme action in the enzyme action step SP4. The action of the degrading enzyme, or chitin degrading enzyme and proteolytic enzyme is stopped (enzyme stopping step SP5). Here, the predetermined time is a time for decomposing the tissue constituting the mushroom material 10 to such a degree that it can be crushed by a compressive stress of 5 × 10 ⁴ N / m ² or less, and is, for example, 1 hour to 72 hours. Moreover, the temperature at which the action of the enzyme stops is a temperature at which the action of the chitin degrading enzyme, or the chitin degrading enzyme and the proteolytic enzyme to break down the tissue constituting the mushroom material 10 is stopped, for example, 98 ° C.

  The mushroom material 10 in which the action of chitin degrading enzyme or chitin degrading enzyme and proteolytic enzyme is stopped in the enzyme stopping step SP5 is rapidly frozen (freezing step SP6). The enzyme impregnation method according to the first embodiment corresponds to the implementation of the drying step SP2 and the decompression step SP3. The food production method according to the first embodiment corresponds to implementation from the drying step SP2 to the enzyme stopping step SP5, or from the drying step SP2 to the freezing step SP6.

A plurality of cells, which are tissues constituting the mushroom material 10, have cell walls joined together by chitin. Therefore, in the enzyme action step SP4 according to the first embodiment, the chitin that binds the cell walls is hydrolyzed by the chitinolytic enzyme. Furthermore, in the enzyme action process SP4 according to the first embodiment, the hardness of the mushroom material 10 is adjusted by hydrolyzing the cells of the mushroom material 10 with a proteolytic enzyme. Here, the hardness of the mushroom material 10 is evaluated by measuring a compressive stress that can crush the mushroom material 10 using a rheometer (RE2-30005S, manufactured by Yamaden Co., Ltd.). Specifically, a compression stress (N / m ² ) that can crush the mushroom material 10 is measured with a plunger having a diameter of 3 mm and a compression speed of 10 mm / second and a clearance of 30% of the thickness of the mushroom material 10. The environmental temperature to be measured is 20 ± 2 ° C.

  Moreover, you may contain a thickener in the solution 3 containing a chitin degrading enzyme or a chitin degrading enzyme and a proteolytic enzyme. By containing the thickener in the solution 3, the mushroom material 10 is also impregnated with the thickener when the mushroom material 10 is impregnated with the chitin degrading enzyme or the chitin degrading enzyme and the proteolytic enzyme in the decompression step SP3. Can do. By impregnating the thickener in the mushroom material 10, it is possible to exhibit a jelly-like smooth texture while maintaining the natural shape of the mushroom material 10, improving the unity of the mushroom material 10 due to saliva etc. It is possible to pass through the pharynx at an appropriate speed during swallowing. In addition, the mushroom material 10 that prevents aspiration and is difficult to stick to the airway mouth can be manufactured.

  The concentration of the thickener contained in the solution 3 is preferably about 0.1% to 20%. Further, the thickener contained in the solution 3 is preferably one having relatively viscoelasticity, for example, alginate, pectin, xanthan gum, guar gum, locust bean gum, carrageenan, glucomannan, curdlan, starch, α-starch. Including at least one. Furthermore, the concentration of the thickener impregnated in the mushroom material 10 needs to be adjusted depending on the type of the thickener and the type of the mushroom material 10. For example, in the case of an alginate, 0.1% to 5%, pectin 0.05% to 5%, xanthan gum 0.1% to 10%, guar gum 0.1% to 5%, locust bean gum 0.05% to 10%, carrageenan 0.05% to 20%, 0.02% to 5% for glucomannan, 0.2% to 19% for curdlan, 0.05% to 20 for starch and α-starch % Is preferred.

  Furthermore, you may contain a trehalose in the solution 3 containing a chitin degrading enzyme or a chitin degrading enzyme and a proteolytic enzyme. By containing trehalose in the solution 3, trehalose can also be impregnated in the mushroom material 10 when the mushroom material 10 is impregnated with the chitin degrading enzyme or the chitin degrading enzyme and the proteolytic enzyme in the decompression step SP <b> 3. Impregnating mushroom material 10 with trehalose suppresses decomposition of nutrient components of mushroom material 10, suppresses aging of starch, suppresses changes in flavor, aroma and color of mushroom material 10 and improves cold resistance . Furthermore, trehalose has a very high water retention ability even though it is a low molecular weight saccharide composed of disaccharides, so that it can promote the impregnation of the mushroom material 10 with a chitin degrading enzyme or the like. In addition, trehalose can suppress leakage of the thickener from the mushroom material 10. The reason why the cold resistance is improved by impregnating the mushroom material 10 with trehalose is that trehalose has a function of maintaining a higher-order structure composed of polysaccharides of the mushroom material 10, and the frozen mushroom material 10 is thawed. When it does, the leakage of the moisture from the mushroom material 10 can be suppressed, and the natural shape of the mushroom material 10 can be maintained.

  The concentration of trehalose contained in the solution 3 is preferably about 0.1% to 10%. Moreover, trehalose is contained in the solution 3 together with the thickener, so that the natural shape and color tone of the mushroom material 10 can be maintained, and it is sensuously sensitive to elderly people, those who have difficulty chewing, those who have difficulty swallowing, etc. It becomes possible to bring out the deliciousness.

  Furthermore, you may contain the component strengthened with respect to the mushroom raw material 10 in the solution 3 containing a chitin degrading enzyme or a chitin degrading enzyme and a proteolytic enzyme. Here, as a component strengthened with respect to the mushroom material 10, it is not limited to carbohydrates, proteins, lipids, dietary fibers, amino acids such as vitamins, minerals, arginine, and glutamine, or degradation substances thereof, but polyphenols, Carotenoids, sulfur-containing compounds, terpenes, β-glucans and other functional ingredients, sweetness, salty taste, bitterness, sourness, pungent taste, seasonings (flavoring ingredients) that exhibit at least one taste, other food additives, medicinal effects Ingredients and ingredients such as medical drugs.

  By containing the component that strengthens the mushroom material 10 in the solution 3, when the mushroom material 10 is impregnated with the chitin degrading enzyme or the chitin degrading enzyme and the proteolytic enzyme in the decompression step SP 3, The mushroom material 10 can also be impregnated with the reinforcing component. By impregnating the mushroom material 10 with a component that strengthens the mushroom material 10, it becomes possible to impregnate the mushroom material 10 with nutritional components that cannot be sufficiently ingested by the natural mushroom material 10. In particular, the mushroom material 10 can be manufactured as a medical food by impregnating components such as medicinal ingredients and medical drugs.

  Furthermore, you may contain glycerol in the solution 3 containing a chitin degrading enzyme or a chitin degrading enzyme and a proteolytic enzyme. By containing glycerin in the solution 3, glycerin can also be impregnated in the mushroom material 10 when the mushroom material 10 is impregnated with the chitin degrading enzyme or the chitin degrading enzyme and the proteolytic enzyme in the decompression step SP <b> 3. By impregnating the mushroom material 10 with glycerin, the mushroom material 10 is masked by the impregnated glycerin and the deterioration of the flavor can be suppressed. Further, by utilizing the osmotic pressure of glycerin, the mushroom material 10 can be efficiently impregnated with a chitin degrading enzyme, or a chitin degrading enzyme and a proteolytic enzyme. The concentration of glycerin contained in the solution 3 is preferably about 10% to 30%.

Furthermore, specific examples of the enzyme impregnation method and the food production method according to Embodiment 1 will be described. The mushroom material 10 is dried shiitake. First, dry shiitake (shiitake) that has been reconstituted with water or hot water is cut into thin pieces, heated for 5 minutes, cooked with a seasoning solution (sugar, soy sauce, sake, etc.), and then drained. Next, shiitake mushroom is dried with superheated steam (200 ° C.) for 45 minutes using the superheated steam generator 2. The dried shiitake has a weight of approximately 85% with respect to the weight before drying. Next, 10% glycerin (produced by Sakamoto Pharmaceutical Co., Ltd.), 5% trehalose (produced by Hayashibara Shoji Co., Ltd.), 1% chitinase (chitinase: produced by Kyowa Kasei Co., Ltd.), The dried shiitake is immersed in a solution 3 containing 0.5% of a proteolytic enzyme (papain W-40, manufactured by Amano Enzyme Co., Ltd.), and the inside of the sealed container 5 containing the solution 3 is decompressed to 2,000 Pa. Shiitake is impregnated with glycerin, trehalose, chitinolytic enzyme, and proteolytic enzyme by reducing the pressure of shiitake for 15 minutes. Next, shiitake impregnated with glycerin, trehalose, chitin degrading enzyme, and proteolytic enzyme is allowed to stand at 50 ° C. for 5 hours. It acts as an enzyme for degradation. Next, shiitake mushrooms on which an enzyme that degrades the tissue has acted are heated at 98 ° C. for 30 minutes to stop the action of chitinolytic enzymes and proteolytic enzymes on shiitake mushrooms. The hardness of the shiitake mushroom produced by the above method is the hardness that can be crushed by a compressive stress of 5 × 10 ⁴ N / m ² or less.

  As described above, in the enzyme impregnation method according to the first embodiment, the mushroom material 10 dried using superheated steam is immersed in a solution 3 containing a chitin degrading enzyme or a chitin degrading enzyme and a proteolytic enzyme. Since the mushroom material 10 is impregnated with the chitin degrading enzyme or the chitin degrading enzyme and the proteolytic enzyme by reducing the pressure, the mushroom material 10 can be dried in a short time using superheated steam without freezing and thawing, The time for impregnating the mushroom material 10 with the chitin degrading enzyme, or the chitin degrading enzyme and the proteolytic enzyme can be shortened. Moreover, the food manufacturing method according to the first embodiment uses the enzyme impregnation method according to the first embodiment to convert the chitin degrading enzyme impregnated into the mushroom material 10 or the chitin degrading enzyme and the proteolytic enzyme into the mushroom material 10. By decomposing the tissue constituting the mushroom material 10 and stopping the action of the chitin degrading enzyme or the chitin degrading enzyme and the proteolytic enzyme on the mushroom material 10 after a predetermined period of time, It is possible to produce foods suitable for those who have difficulty chewing and those who have difficulty swallowing.

(Embodiment 2)
In Embodiment 2, a method for producing a vegetable food suitable for elderly people, persons with difficulty in chewing, persons with difficulty swallowing, etc. by impregnating the vegetable food with an enzyme for decomposing the tissue constituting the vegetable food Is described below. The plant food used in the second embodiment is, for example, cereals, potatoes, and starches, beans, seeds, vegetables, fruits, mushroom materials, algae, and an uncooked raw state However, it may be cooked or blanched, and if it is in a dry state such as dry matter, it is used after being returned with water or hot water.

  Since the configuration of the apparatus used for the enzyme impregnation method and the food production method according to Embodiment 2 is the same as the configuration of the apparatus used for the enzyme impregnation method and the food production method according to Embodiment 1, detailed description is omitted. To do. The flowchart showing the enzyme impregnation method and the food production method according to the second embodiment is also the same as the flowchart showing the enzyme impregnation method and the food production method according to the first embodiment. The enzyme impregnation method and the food production method according to the second embodiment will be described.

  As shown in FIG. 2, first, in the preparation step SP1, the vegetable food 20 is prepared by cutting and / or cooking to a predetermined size. Next, in the drying step SP2, the plant food 20 prepared in the preparation step SP1 is superheated with the superheated steam generator 2 and is approximately 15 with respect to the weight (fresh weight) of the plant food 20 before drying. % Or more water is removed from the vegetable food 20 and dried. Furthermore, in the decompression step SP3, the plant food 20 dried in the drying step SP2 is an enzyme for decomposing tissues (for example, cell tissues, connective tissues between cells, etc.) constituting the plant food 20, or plants Soaked in a solution 3 containing an enzyme for decomposing the tissue constituting the food 20 and at least one of ferulic acid, ferulic acid salts, and chelating substances, The pressure is reduced using the vacuum pump 6 and impregnated with an enzyme or the like for decomposing the tissue constituting the vegetable food 20. In the decompression step SP3, the pressure in the sealed container 5 can be reduced to about 500 Pa to 20,000 Pa, and the vegetable food 20 is impregnated with an enzyme for decomposing the tissue constituting the vegetable food 20. It is sufficient that the pressure can be reduced to a pressure that can be achieved. Further, the time for depressurization in the depressurization step SP3 is not particularly limited, but is preferably about 2 minutes to 60 minutes.

Next, in the enzyme action step SP4, an enzyme for decomposing the tissue constituting the vegetable food 20 in the decompression step SP3, or an enzyme for decomposing the tissue constituting the vegetable food 20, and ferulic acid or ferulic acid The plant food 20 impregnated with at least one of the salts and the chelating substance is heated to a predetermined temperature to cause the enzyme to act on the plant food 20 to constitute the plant food 20. Disassemble the tissue. Here, the predetermined temperature which heats the vegetable food 20 is the temperature which activates the enzyme for decomposing | disassembling the structure | tissue which comprises the vegetable food 20, for example, is 0 to 60 degreeC. Further, in the enzyme stopping step SP5, the plant food 20 is heated (for example, heated for about 30 minutes) to a temperature at which the enzyme action stops after a predetermined time has elapsed since the enzyme action was started in the enzyme action step SP4. Thus, the action of the enzyme on the vegetable food 20 is stopped. Here, the predetermined time is a time for decomposing the tissue constituting the vegetable food 20 to such a degree that it can be crushed by a compressive stress of 5 × 10 ⁴ N / m ² or less, and is, for example, 1 hour to 48 hours. The temperature at which the action of the enzyme stops is a temperature at which the enzyme for decomposing the tissue constituting the vegetable food 20 stops the action of decomposing the tissue constituting the vegetable food 20, for example, at 95 ° C. is there.

  In the freezing step SP6, the vegetable food 20 whose enzyme has stopped its action in the enzyme stopping step SP5 is rapidly frozen. The enzyme impregnation method according to the second embodiment corresponds to the implementation of the drying step SP2 and the decompression step SP3. The food production method according to the second embodiment corresponds to implementation from the drying step SP2 to the enzyme stopping step SP5, or from the drying step SP2 to the freezing step SP6.

  Examples of the enzyme for decomposing the tissue constituting the plant food 20 include cellulase, hemicellulase, pectinase, maceration enzyme, xylanase, mannanase, chitinase, glucanase, catalase, α-galactosidase, laccase, phytase, α- It contains at least one of amylase, β-amylase, glucoamylase, neutral protease, neutral peptidase, lipase, and lipolipase. In addition, the enzyme for decomposing | disassembling the structure | tissue which comprises the vegetable food 20 can use commercially available enzymes, such as the Amano Enzyme Co., Ltd. product and the Shin Nippon Chemical Industry Co., Ltd. product. Moreover, it is preferable that the enzyme for decomposing | disassembling the structure | tissue which comprises the vegetable food 20 contains about 0.01-10g with respect to the solution 3 of 100 ml. The solution 3 may be any solution that can maintain a pH at which the enzyme can act on the vegetable food 20.

  Examples of ferulic acid or ferulic acid salts include ferulic acid, sodium ferulate, potassium ferulate, and the like. The concentration of ferulic acid or ferulic acid salts in the solution 3 may be any concentration that can prevent fading of the vegetable food 20, for example, about 0.1 to 20 g per 100 ml of the solution 3. Is preferred.

  The substance having a chelating action includes, for example, at least one of citric acid, lactic acid, oxalic acid, and glycine. The concentration of the substance having a chelating action is not limited as long as it does not affect the flavor of the vegetable food 20. For example, it is preferable to contain about 0.1 g to 10 g with respect to 100 ml of the solution 3.

  Furthermore, an enzyme for decomposing the tissue constituting the vegetable food 20, or an enzyme for degrading the tissue constituting the vegetable food 20, and ferulic acid or ferulic acid salts, a substance having a chelating action, A thickener may be contained in the solution 3 containing at least one kind. When the vegetable food 20 is impregnated with an enzyme or the like for decomposing the tissue constituting the vegetable food 20 in the decompression step SP3 by containing the thickener in the solution 3, the thickener is also added to the vegetable food. 20 can be impregnated. By impregnating the vegetable food 20 with a thickener, it is possible to provide a jelly-like smooth texture while maintaining the natural shape of the vegetable food 20, and a sense of unity of the vegetable food 20 due to saliva or the like. It becomes possible to pass the pharynx at a moderate speed during swallowing. Moreover, the vegetable food 20 in which aspiration is prevented and it is hard to stick to an airway mouth can be manufactured.

  Furthermore, an enzyme for decomposing the tissue constituting the vegetable food 20, or an enzyme for degrading the tissue constituting the vegetable food 20, and ferulic acid or ferulic acid salts, a substance having a chelating action, The solution 3 containing at least one kind may contain trehalose. By containing trehalose in the solution 3, the plant food 20 is impregnated with trehalose when the plant food 20 is impregnated with an enzyme or the like for decomposing the tissue constituting the plant food 20 in the decompression step SP3. be able to. By impregnating the vegetable food 20 with trehalose, the decomposition of the nutritional components of the vegetable food 20 is suppressed, the aging of starch is suppressed, the change in flavor, aroma and color of the vegetable food 20 is suppressed, and the cold resistance To improve. Furthermore, trehalose has a very high water retention ability even though it is a low molecular weight saccharide composed of disaccharides, so that it promotes the impregnation of the plant food 20 with an enzyme or the like for decomposing the tissue constituting the plant food 20. can do. In addition, trehalose can suppress leakage of the thickener from the vegetable food 20. The reason why the cold resistance is improved by impregnating the plant food 20 with trehalose is that trehalose has an action of retaining a higher-order structure composed of the polysaccharide of the plant food 20, and the frozen plant food is When 20 is thawed, leakage of moisture from the vegetable food 20 can be suppressed, and the natural shape of the vegetable food 20 can be maintained.

  Furthermore, an enzyme for decomposing the tissue constituting the vegetable food 20, or an enzyme for degrading the tissue constituting the vegetable food 20, and ferulic acid or ferulic acid salts, a substance having a chelating action, You may contain the component strengthened with respect to the vegetable food 20 in the solution 3 containing at least 1 sort (s). Here, as a component strengthened with respect to the vegetable food 20, it is not limited to carbohydrates, proteins, lipids, dietary fibers, vitamins, minerals, amino acids such as arginine, and glutamine, or degradation substances thereof, but polyphenols , Carotenoids, sulfur-containing compounds, terpenes, β-glucan and other functional ingredients, sweetness, salty taste, bitterness, sourness, pungent taste, a seasoning (flavoring ingredient) that exhibits at least one taste, other food additives, Contains ingredients such as medicinal ingredients and medical drugs.

  For example, 30 g of vegetable food 20 is impregnated with 0.5 g or more of arginine and 0.75 g or more of glutamine, and by eating the vegetable food 20, liquid food 1200 ml (minimum daily use) Almost the same amount of arginine and glutamine. In addition, the vegetable food 20 is impregnated with minerals and vitamins that are greater than or equal to the estimated average required amount and less than the upper limit amount shown in the “Japanese dietary intake standards (2010 edition)” and eat the vegetable food 20. Thus, it is possible to ingest minerals and vitamins that are more than the estimated average required amount and less than the upper limit amount. For 30 g of vegetable food 20, 0.72 mg to 10 mg of copper, 0.03 mg to 60 mg of zinc, 0.54 mg to 0.75 mg of vitamin B1, 0.5 μg to 2 μg of vitamin B12, 50 mg of vitamin C Impregnated with ~ 100 mg. In addition, you may inject | pour the component strengthened with respect to the vegetable food 20 into the vegetable food 20 dried by drying process SP2 using a syringe.

  Furthermore, an enzyme for decomposing the tissue constituting the vegetable food 20, or an enzyme for degrading the tissue constituting the vegetable food 20, and ferulic acid or ferulic acid salts, a substance having a chelating action, The solution 3 containing at least one kind may contain glycerin. By containing glycerin in the solution 3, the vegetable food 20 is impregnated with glycerin when the plant food 20 is impregnated with an enzyme or the like for decomposing the tissue constituting the vegetable food 20 in the decompression step SP3. be able to. By impregnating the vegetable food 20 with glycerin, the vegetable food 20 is masked by the impregnated glycerin and the deterioration of the flavor can be suppressed. Further, by utilizing the osmotic pressure of glycerin, the vegetable food 20 can be efficiently impregnated with an enzyme or the like for decomposing the tissue constituting the vegetable food 20. The concentration of glycerin contained in the solution 3 is preferably about 10% to 30%.

  In the second embodiment, since the vegetable food 20 is frozen in the freezing step SP6, it can be stored for a long time, and after long-term storage, it can be thawed and used at the time of display at a store or at the time of eating. Moreover, the frozen confectionery which has the characteristic of melt | dissolving smoothly when thawing | decompressing in an oral cavity can also be manufactured by using the vegetable food 20 by freezing the vegetable food 20. As a specific method for producing ice confectionery, sucrose, isomerized sugar, sugars such as starch syrup, artificial sweetener, citric acid, etc. are added to the solution 3 containing an enzyme or the like for decomposing the tissue constituting the vegetable food 20. The vegetable food 20 is impregnated with an acidulant, flavor and the like.

Furthermore, specific examples of the enzyme impregnation method and the food production method according to Embodiment 2 will be described. The vegetable food 20 is broccoli. First, broccoli is cut into approximately 20 g portions and heated in boiling tap water for 4 minutes. Next, the broccoli is dried with superheated steam (200 ° C.) for 45 minutes using the superheated steam generator 2. The dried broccoli has a weight of about 85% with respect to the weight before drying. Next, 10% glycerin (produced by Sakamoto Yakuhin Kogyo Co., Ltd.), 5% hemicellulose-degrading enzyme (pectinase KM: produced by Kyowa Kasei Co., Ltd.), and 0% ferulic acid (produced by Oriza Oil Chemical Co., Ltd.) Immerse the dried broccoli in the solution 3 containing 1%, and reduce the pressure in the sealed container 5 containing the solution 3 to 2,000 Pa. Broccoli is impregnated with glycerin, hemicellulose-degrading enzyme and ferulic acid by reducing the pressure for 15 minutes. Next, the broccoli impregnated with glycerin, hemicellulose-degrading enzyme and ferulic acid is allowed to stand at 5 ° C. for 24 hours or at 45 ° C. for 1 hour, so that hemicellulose-degrading enzyme is added to broccoli and the tissue constituting broccoli It acts as an enzyme for decomposing. Next, the broccoli on which the enzyme that degrades the tissue acts is heated at 95 ° C. for 30 minutes to stop the action of the hemicellulose-degrading enzyme on the broccoli. Furthermore, broccoli that has stopped the action of the hemicellulose-degrading enzyme is cooled at −5 ° C. to 0 ° C. for 10 minutes using a blast chiller (manufactured by Fukushima Kogyo Co., Ltd.), then cooled at −20 ° C. for 1 hour and frozen. Then thaw at room temperature. The hardness of the broccoli manufactured by the above method is the hardness which can be crushed with a compressive stress of 5 × 10 ⁴ N / m ² or less. Moreover, the broccoli manufactured by the above method can hold | maintain a natural color tone in sensory evaluation, and can confirm that it is smooth and soft.

Another specific example of the second embodiment will be described. The vegetable food 20 is an apple. First, the apple skin and core are removed, cut into 12 equal parts (approximately 20 g each), and after cooking with a seasoning liquid (water, sugar, salt, etc.), the juice is drained. Next, the apple is dried with superheated steam (200 ° C.) for 45 minutes using the superheated steam generator 2. The dried apple has a weight of about 85% with respect to the weight before drying. Next, 2 g of glutamine (manufactured by Nippon Polyglu Co., Ltd.) is injected into the apple using an injection cylinder or the like. Furthermore, the dried apple is soaked in a solution 3 containing 10% glycerin (manufactured by Sakamoto Pharmaceutical Co., Ltd.) which is a food additive and 0.3% hemicellulose-degrading enzyme (pectinase KM: manufactured by Kyowa Kasei Co., Ltd.). The inside of the sealed container 5 containing the solution 3 is depressurized to 2,000 Pa. The apple is impregnated with glycerin and hemicellulose-degrading enzyme by reducing the pressure for 15 minutes. Next, the apple impregnated with glycerin and hemicellulose-degrading enzyme is allowed to stand at 5 ° C. for 24 hours, or left to stand at 45 ° C. for 1 hour, and hemicellulose-degrading enzyme is decomposed against the apple to decompose the tissue constituting the apple. To act as an enzyme for. Next, the apple in which the enzyme which decomposes | disassembles the tissue acted is heated at 95 degreeC for 30 minute (s), and the effect | action of the hemicellulose degrading enzyme with respect to an apple is stopped. Furthermore, the apple which stopped the action | operation of the hemicellulose degrading enzyme is frozen by cooling at -20 degreeC for 1 hour after cooling at -5 degreeC-0 degreeC for 10 minutes using a blast chiller (made by Fukushima Kogyo Co., Ltd.). Then thaw at room temperature. The hardness of the apple manufactured by the above method is a hardness which can be crushed with a compressive stress of 5 × 10 ⁴ N / m ² or less. Moreover, the apple manufactured by the above method can hold | maintain a natural color tone in sensory evaluation, and can confirm that it is smooth and soft. Furthermore, since glutamine is injected into apples, apples with enhanced nutritional components and the like can be produced.

Another specific example of the second embodiment will be described. The vegetable food 20 is carrot. First, the carrot peel is removed, cut into a slice of about 1 cm in thickness, heated in boiling tap water for 30 seconds, and cooked with a seasoning liquid (water, sugar, salt, etc.), and then drained. Next, the carrot is dried with superheated steam (200 ° C.) for 45 minutes using the superheated steam generator 2. The dried carrot has a weight of about 85% with respect to the weight before drying. Next, glycerin (produced by Sakamoto Yakuhin Kogyo Co., Ltd.) as a food additive is 10%, hemicellulose-degrading enzyme (pectinase KM: produced by Kyowa Kasei Co., Ltd.) is 0.5%, citric acid (manufactured by Fuso Chemical Industries, Ltd.) Is dipped in a solution 3 containing 0.05% ferulic acid (manufactured by Oriza Oil Chemical Co., Ltd.) and 0.1% in the sealed container 5 containing the solution 3 to 2,000 Pa. . The carrot is impregnated with glycerin, hemicellulose-degrading enzyme, citric acid, and ferulic acid by reducing the pressure for 15 minutes. Next, the carrot impregnated with glycerin, hemicellulose-degrading enzyme, citric acid, and ferulic acid is allowed to stand at 5 ° C. for 24 hours or at 45 ° C. for 1 hour. It acts as an enzyme for decomposing the constituent tissue. Next, the carrot in which the enzyme which decomposes | disassembles a tissue acted is heated at 95 degreeC for 30 minute (s), and the effect | action of the hemicellulose degrading enzyme with respect to a carrot is stopped. Furthermore, the carrots that have stopped the action of the hemicellulose-degrading enzyme were cooled at −5 ° C. to 0 ° C. for 10 minutes using a blast chiller (manufactured by Fukushima Kogyo Co., Ltd.), then cooled at −20 ° C. for 1 hour and frozen. Then thaw at room temperature. The hardness of the carrot manufactured by the above method is a hardness which can be crushed with the compressive stress of 5 * 10 < ⁴ > N / m < ² > or less. Moreover, the carrot manufactured by the above method can hold | maintain a natural shape and color tone in sensory evaluation, and can confirm that it is smooth and soft.

  As described above, in the enzyme impregnation method according to the second embodiment, the vegetable food 20 dried using superheated steam is a solution 3 containing an enzyme for decomposing the tissue constituting the vegetable food 20. Since the plant food 20 is impregnated with an enzyme for decomposing the tissue constituting the plant food 20 by immersing it in a vacuum, the plant food 20 is heated and heated in a short time without freezing and thawing. It becomes possible to dry, and the time for impregnating the plant food 20 with the enzyme for decomposing the tissue constituting the plant food 20 can be shortened. In addition, the food production method according to the second embodiment uses an enzyme impregnation method according to the second embodiment to add an enzyme for decomposing a tissue constituting the vegetable food 20 impregnated in the vegetable food 20. The action of the enzyme for decomposing the tissue constituting the plant food 20 is made to act on the plant food 20, decomposing the tissue constituting the plant food 20, and after a predetermined time has elapsed. By stopping, food suitable for elderly people, those who have difficulty chewing, those who have difficulty swallowing, etc. can be produced.

(Embodiment 3)
In Embodiment 3, the animal food is impregnated with an enzyme for decomposing the tissue constituting the animal food, and a method for producing an animal food suitable for the elderly, those with difficulty in chewing, those with difficulty swallowing, etc. Is described below. The animal foods used in the third embodiment are, for example, livestock meat, livestock by-products, poultry, poultry by-products, eggs, fish, shellfish, shrimp, crabs, squid, octopus Processed fishery products, sea urchins, jellyfish, sea cucumbers, sea cucumbers, chicks, pigeons, foie gras, guinea fowls, locusts, frogs, dolls, bees, etc. A blanched one may be used, and if it is in a dry state, such as dry matter, it is used after returning with water or hot water.

  Since the configuration of the apparatus used in the enzyme impregnation method and the food production method according to Embodiment 3 is the same as the configuration of the apparatus used in the enzyme impregnation method and the food production method according to Embodiment 1, detailed description is omitted. To do. The flowchart showing the enzyme impregnation method and the food production method according to the third embodiment is also the same as the flowchart showing the enzyme impregnation method and the food production method according to the first embodiment. The enzyme impregnation method and the food production method according to the third embodiment will be described.

  As shown in FIG. 2, first, in the preparation step SP1, the animal food 30 is prepared by cutting and / or cooking to a predetermined size. Next, in the drying step SP2, the animal food 30 prepared in the preparation step SP1 is superheated with the superheated steam generator 2 and is approximately 15 with respect to the weight (fresh weight) of the animal food 30 before drying. % Or more water is removed from the animal food 30 and dried. Further, in the decompression step SP3, the animal food 30 dried in the drying step SP2 is immersed in the solution 3 containing the proteolytic enzyme, and the inside of the sealed container 5 is decompressed using the decompression pump 6, and the proteolytic enzyme Impregnate. In the decompression step SP3, it is sufficient that the pressure in the sealed container 5 can be reduced to about 500 Pa to 20,000 Pa and the animal food 30 can be reduced to a pressure at which the proteolytic enzyme can be impregnated. Further, the time for depressurization in the depressurization step SP3 is not particularly limited, but is preferably about 2 minutes to 60 minutes.

Next, in the enzyme action step SP4, the animal food 30 impregnated with the proteolytic enzyme in the decompression step SP3 is heated to a predetermined temperature to cause the proteinase to act on the animal food 30. Is decomposed (for example, cell tissue, connective tissue between cells, etc.). Here, the predetermined temperature for heating the animal food 30 is a temperature for activating the proteolytic enzyme, and is, for example, 0 ° C. to 60 ° C. Further, in the enzyme stopping step SP5, the animal food 30 is heated (for example, heated for about 30 minutes) to a temperature at which the enzyme action stops after a predetermined time has elapsed since the enzyme action was started in the enzyme action step SP4. Thus, the action of the proteolytic enzyme on the animal food 30 is stopped. Here, the predetermined time is a time for decomposing the tissue constituting the animal food 30 to such a degree that it can be crushed by a compressive stress of 5 × 10 ⁴ N / m ² or less, and is, for example, 1 hour to 48 hours. Moreover, the temperature at which the action of the enzyme stops is a temperature at which the proteolytic enzyme stops the action of decomposing the tissue constituting the animal food 30, and is 95 ° C., for example.

  In the freezing step SP6, the animal food 30 having the action of the proteolytic enzyme stopped in the enzyme stopping step SP5 is rapidly frozen. The enzyme impregnation method according to the third embodiment corresponds to the implementation of the drying step SP2 and the decompression step SP3. The food production method according to the third embodiment corresponds to implementation from the drying step SP2 to the enzyme stopping step SP5, or from the drying step SP2 to the freezing step SP6.

  The proteolytic enzyme uniformly impregnates the animal food 30 to decompose the protein of the muscle tissue and connective tissue of the animal food 30. Proteolytic enzymes also include peptin and proteolytic enzymes having collagen-degrading activity, for example, plant-derived enzymes such as papain, bromelin and actinidine, microorganism-derived enzymes such as Bacillus genus and Aspergillus genus, pepsin and pancreatin And other animal-derived enzymes. The concentration of the proteolytic enzyme contained in the solution 3 is preferably about 0.1% to 10%.

  Furthermore, you may contain a thickener in the solution 3 containing a proteolytic enzyme. By containing the thickener in the solution 3, the animal food 30 can be impregnated with the thickener when the animal food 30 is impregnated with the proteolytic enzyme in the decompression step SP3. By impregnating the animal food 30 with a thickener, the animal food 30 can have a jelly-like smooth texture while maintaining the natural shape of the animal food 30, and the animal food 30 is gathered by saliva and the like. It becomes possible to pass the pharynx at a moderate speed during swallowing. Moreover, the animal food 30 which aspiration is prevented and is hard to stick to an airway mouth can be manufactured.

  Furthermore, trehalose may be contained in the solution 3 containing the proteolytic enzyme. By containing trehalose in the solution 3, trehalose can also be impregnated in the animal food 30 when the animal food 30 is impregnated with the proteolytic enzyme in the decompression step SP3. By impregnating the animal food 30 with trehalose, the decomposition of the nutritional components of the animal food 30 is suppressed, the aging of starch is suppressed, the change in flavor, aroma and color of the animal food 30 is suppressed, and the cold resistance To improve. Furthermore, trehalose has a very high water retention ability even though it is a low molecular weight saccharide composed of disaccharides, so that impregnation of animal foods 30 such as proteolytic enzymes can be promoted. Moreover, trehalose can suppress the leakage of the thickener from the animal food 30. The reason why the cold resistance is improved by impregnating the animal food 30 with trehalose is that trehalose has an action of retaining a higher-order structure composed of the polysaccharide of the animal food 30 and is a frozen animal food. When thawing 30, leakage of moisture from the animal food 30 can be suppressed, and the natural shape of the animal food 30 can be maintained.

  Furthermore, you may contain the component strengthened with respect to the animal food 30 in the solution 3 containing a proteolytic enzyme. Here, the ingredients for strengthening the animal food 30 are not limited to carbohydrates, proteins, lipids, dietary fibers, amino acids such as vitamins, minerals, arginine, and glutamine, or degradation substances thereof, but polyphenols , Carotenoids, sulfur-containing compounds, terpenes, β-glucan and other functional ingredients, sweetness, salty taste, bitterness, sourness, pungent taste, a seasoning (flavoring ingredient) that exhibits at least one taste, other food additives, Contains ingredients such as medicinal ingredients and medical drugs.

  Furthermore, you may contain glycerol in the solution 3 containing a proteolytic enzyme. By containing glycerin in the solution 3, the animal food 30 can be impregnated with glycerin when the animal food 30 is impregnated with the proteolytic enzyme in the decompression step SP3. By impregnating the animal food 30 with glycerin, the animal food 30 is masked by the impregnated glycerin, and deterioration of the flavor can be suppressed. In addition, the animal food 30 can be efficiently impregnated with the proteolytic enzyme using the osmotic pressure of glycerin. The concentration of glycerin contained in the solution 3 is preferably about 10% to 30%.

  Further, in order to efficiently impregnate the animal food 30 with the proteolytic enzyme, the surface of the animal food 30 is immersed before the animal food 30 dried in the drying step SP2 is immersed in the solution 3 containing the proteolytic enzyme. May be moistened. For example, the surface of the animal food 30 is moistened in an atmosphere having a humidity of 70% or more and a temperature of 50 ° C. to 100 ° C. using a steam convection oven (manufactured by Rational Japan Co., Ltd.).

  Furthermore, before the animal food 30 is dried in the drying step SP2, a solution or powder containing a proteolytic enzyme may be applied to the surface of the animal food 30. By applying a solution or powder containing a proteolytic enzyme to the surface of the animal food 30, the protein on the surface of the animal food 30 is hydrolyzed, and fine gaps are formed in the tissue constituting the surface of the animal food 30. Occurs. When the animal food 30 is dried with superheated steam, moisture inside the animal food 30 evaporates from the surface of the animal food 30 due to the formation of fine gaps in the tissue constituting the surface of the animal food 30. And the animal food 30 can be efficiently dried. Furthermore, when the dried animal food 30 is immersed in the solution 3 containing the proteolytic enzyme, the proteolytic enzyme is removed from the fine gap formed in the tissue constituting the surface of the animal food 30 in the animal food 30. The inside can be efficiently impregnated. For example, a solution having a proteolytic enzyme concentration of 0.1% to 10% is applied to the surface of the animal food 30 and left at a temperature at which the proteolytic enzyme acts on the animal food 30 for 30 minutes to 2 hours. Further, for example, a powder obtained by mixing a mineral or carbohydrate with a proteolytic enzyme at a ratio of 0.1% to 10% is applied to the surface of the animal food 30, and the proteolytic enzyme acts on the animal food 30. Let stand for 30 minutes to 2 hours.

Furthermore, specific examples of the enzyme impregnation method and the food production method according to Embodiment 3 will be described. Animal food 30 is pork leg meat. First, pork leg meat is cut into a thickness of about 10 mm, heated, cooked with salt and pepper, and further immersed in a solution containing 1% of proteolytic enzyme (protease P “Amano” 3G: Amano Enzyme Co., Ltd.). Leave at 4 ° C. for 2 hours. Next, the pork meat is dried with superheated steam (200 ° C.) for 45 minutes using the superheated steam generator 2. In addition, the dried pork leg meat is a weight of about 85% with respect to the weight before drying. Next, the dried pork meat is dipped in a solution 3 containing 1% of a proteolytic enzyme (protease P “Amano” 3G: manufactured by Amano Enzyme Co., Ltd.), and the inside of the sealed container 5 containing the solution 3 is 2,000 Pa. Depressurize to. Pork leg meat is impregnated with a proteolytic enzyme by reducing the pressure of pork leg meat for 15 minutes. Next, the pork leg meat impregnated with the proteolytic enzyme is allowed to stand at 45 ° C. for 30 minutes, and the proteolytic enzyme acts on the pork leg meat as an enzyme for decomposing the tissue constituting the pork leg meat. Next, the pork thigh meat on which the enzyme that degrades the tissue acts is heated at 95 ° C. for 1 hour to stop the action of the proteolytic enzyme on the pork thigh meat. The hardness of the pork leg meat manufactured by the above method is the hardness which can be crushed with a compressive stress of 5 × 10 ⁴ N / m ² or less. Moreover, the pork leg meat manufactured by the above method can hold | maintain a natural shape and color tone in sensory evaluation, and can confirm that it is smooth and soft.

Another specific example of the third embodiment will be described. Animal food 30 is flounder. First, the flounder is cut into a thickness of about 30 mm, heated, cooked with salt, and then immersed in a solution with a concentration of 1% of proteolytic enzyme (Protease P “Amano” 3G: Amano Enzyme Co., Ltd.). Leave at 4 ° C. for 2 hours. Next, the flounder is dried with superheated steam (200 ° C.) for 45 minutes using the superheated steam generator 2. In addition, the dried rice cake (flounder) is a weight of about 85% with respect to the weight before drying. Next, proteolytic enzyme (Sumiteam BR: Shin Nippon Chemical Industry Co., Ltd.) 0.5%, proteolytic enzyme (protease M “Amano” SD: Amano Enzyme Co., Ltd.) 0.5%, proteolytic enzyme A solution 3 containing 0.5% of peptidase R (manufactured by Amano Enzyme Co., Ltd.) is soaked with dried flounder, and the inside of the sealed container 5 containing the solution 3 is decompressed to 2,000 Pa. The flounder (flounder) is impregnated with a proteolytic enzyme by reducing the pressure of the flounder (flounder) for 15 minutes. Next, the flounder impregnated with the proteolytic enzyme is left to stand at 45 ° C. for 30 minutes to decompose the proteolytic enzyme against the bream and the tissue constituting the flounder. It acts as an enzyme. Next, the flounder (flounder) on which the enzyme that degrades the tissue acts is heated at 95 ° C. for 1 hour to stop the action of the proteolytic enzyme on the flounder (flounder). The hardness of the cocoon (barley) manufactured by the above method is a hardness which can be crushed with a compressive stress of 5 × 10 ⁴ N / m ² or less. Further, the flounder produced by the above method can maintain a natural shape and color tone in sensory evaluation, and can be confirmed to be smooth and soft.

Another specific example of the third embodiment will be described. Animal food 30 is shrimp. First, about 17 g of shrimp is blanched, and further immersed in a solution having a concentration of 1% of proteolytic enzyme (protease P “Amano” 3G: manufactured by Amano Enzyme Co., Ltd.) and left at 4 ° C. for 2 hours. Next, the shrimp is dried with superheated steam (200 ° C.) for 45 minutes using the superheated steam generator 2. In addition, the dried shrimp has a weight of about 85% with respect to the weight before drying. Next, 0.5% proteolytic enzyme (Sumiteam BR: Shin Nippon Chemical Industry Co., Ltd.), 0.5% proteolytic enzyme (Sumiteam LPL: Shin Nippon Chemical Co., Ltd.), proteolytic enzyme (peptidase) The dried shrimp is immersed in a solution 3 containing 0.5% of R: Amano Enzyme Co., Ltd., and the inside of the sealed container 5 containing the solution 3 is decompressed to 2,000 Pa. The shrimp is impregnated with a proteolytic enzyme by reducing the pressure for 15 minutes. Next, the shrimp impregnated with the proteolytic enzyme is allowed to stand at 45 ° C. for 30 minutes, and the proteolytic enzyme acts on the shrimp as an enzyme for decomposing the tissue constituting the shrimp. Next, the shrimp in which the enzyme which decomposes | disassembles a tissue acted is heated at 95 degreeC for 1 hour, and the effect | action of the proteolytic enzyme with respect to shrimp is stopped. The hardness of the shrimp manufactured by the above method is the hardness which can be crushed with a compressive stress of 5 × 10 ⁴ N / m ² or less. Moreover, the shrimp manufactured by the above method can hold | maintain a natural shape and color tone in sensory evaluation, and can confirm that it is smooth and soft.

  As described above, in the enzyme impregnation method according to the third embodiment, the animal food 30 is dried by immersing the animal food 30 dried using superheated steam in the solution 3 containing the proteolytic enzyme to reduce the pressure. Is impregnated with the proteolytic enzyme, so that the animal food 30 can be dried in a short time using superheated steam without freezing and thawing, and the animal food 30 is impregnated with the proteolytic enzyme. be able to. Further, the food production method according to the third embodiment causes the proteolytic enzyme impregnated in the animal food 30 to act on the animal food 30 using the enzyme impregnation method according to the third embodiment, thereby Manufactures foods suitable for elderly people, those with difficulty in chewing, those with difficulty in swallowing, etc. can do.

  FIG. 3 is a table summarizing parameters of specific examples of the enzyme impregnation method and the food production method according to the first to third embodiments. In the table shown in FIG. 3, as specific examples of the enzyme impregnation method and the food production method according to the first to third embodiments, food, dried shiitake, broccoli, apple, carrot, pork meat, salmon (flounder), shrimp, Listed are the drying conditions, solution components, reduced pressure conditions, enzyme action conditions, enzyme stop conditions, and other parameters.

DESCRIPTION OF SYMBOLS 1 Food 2 Superheated steam generator 3 Solution 4 Container 5 Sealed container 6 Depressurization pump 7 Vacuum valve 10 Mushroom material 20 Vegetable food 30 Animal food

Claims (16)

An enzyme impregnation method for impregnating the food with an enzyme for decomposing a tissue constituting the food,
Drying the food with superheated steam;
A step of immersing the dried food in a solution containing the enzyme and reducing the pressure.   The enzyme impregnation method according to claim 1, wherein the food includes at least one of a vegetable food and an animal food. When the vegetable food is included in the food,
3. The enzyme impregnation method according to claim 2, wherein the solution containing the enzyme contains at least one of ferulic acid, ferulic acid salts, and a substance having a chelating action.   The enzymes include cellulase, hemicellulase, pectinase, maceration enzyme, xylanase, mannanase, chitinase, glucanase, catalase, α-galactosidase, laccase, phytase, α-amylase, β-amylase, glucoamylase, neutral protease, medium 4. The enzyme impregnation method according to claim 3, comprising at least one of sex peptidase, lipase, and holiflipase.   The enzyme impregnation method according to claim 3 or 4, wherein the substance having a chelating action includes at least one of citric acid, lactic acid, oxalic acid, and glycine. When the vegetable food is included in the food, and the vegetable food is a mushroom material,
The enzyme impregnation method according to claim 2, wherein the enzyme includes a chitinolytic enzyme, or a chitinolytic enzyme and a proteolytic enzyme. When the animal food is included in the food,
The enzyme impregnation method according to claim 2, wherein the enzyme includes a proteolytic enzyme. When the animal food is included in the food,
The dried food product includes a step of moistening in an atmosphere of a predetermined humidity and temperature, and after being moistened, the product is soaked in a solution containing the enzyme and depressurized. The enzyme impregnation method described in 1. When the animal food is included in the food,
The method of claim 2, further comprising a step of applying a solution or powder containing the enzyme to the surface of the animal food before the food is dried using superheated steam. Item 9. The enzyme impregnation method according to any one of Items 8.   The enzyme impregnation method according to any one of claims 2 to 9, wherein the solution containing the enzyme contains a thickener.   The thickener includes at least one of alginate, pectin, xanthan gum, guar gum, locust bean gum, carrageenan, glucomannan, curdlan, starch, and α-starch. Enzyme impregnation method.   The enzyme impregnation method according to any one of claims 2 to 11, wherein the solution containing the enzyme contains trehalose.   The enzyme impregnation method according to any one of claims 2 to 12, wherein the solution containing the enzyme contains a component that strengthens the food.   The enzyme impregnation method according to any one of claims 2 to 13, wherein the solution containing the enzyme contains glycerin. A step of impregnating the food with the enzyme using the enzyme impregnation method according to any one of claims 1 to 14,
Causing the impregnated enzyme to act on the food, and decomposing a tissue constituting the food;
And a step of stopping the action of the enzyme on the food after a predetermined time has elapsed.   The food manufacturing method according to claim 15, further comprising a step of freezing the food after stopping the action of the enzyme on the food.

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