JP2013220043A - Method of manufacturing softened food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a manufacturing method whereby a softened food soft enough to be crushable with the tongue and the gums and to be eatable without being bitten by the teeth while maintaining its original shape and from which bitterness derived from an enzyme agent has been removed can be easily manufactured without use of a dedicated device.SOLUTION: A method of manufacturing a softened food being soft enough while maintaining its original shape and from which bitterness derived from an enzyme agent has been removed includes an enzyme treatment process for dipping food ingredients in an enzyme agent solution containing an enzyme at an enzyme concentration of 0.005% (w/v) or more and a heat treatment process for heating the enzyme-treated food ingredients with hot water.

Description

  The present invention relates to a method for producing a softened food to be eaten by elderly people who are difficult to chew, and more specifically, while maintaining the original shape of the food, the food is soft enough to be crushed by the tongue and gums and chewed with teeth. The present invention relates to a method for producing a softened food that can be eaten without being removed, and that removes miscellaneous taste such as bitterness derived from an enzyme agent.

  As foods for elderly people who are difficult to chew, weaning infants, etc., liquid foods and jelly foods that can be eaten without chewing with teeth are known. However, since these foods do not have the original shape of food, elderly people who are difficult to chew have a problem that their appetite is visually reduced and they cannot eat deliciously.

  For this reason, a method for producing a food having sufficient softness while maintaining the original shape of the food by causing an enzyme agent to act on the food material has been proposed. For example, in Japanese Patent Application Laid-Open No. 2004-89181, as a method for modifying a food material that is excellent in appearance and texture and is unlikely to soften or boil, or a food material that is appropriately softened, A solution containing an enzyme and a food material are brought into contact with each other, pressurized at 1.04 to 50 atm to infiltrate the enzyme into the food material, and an enzyme reaction is caused inside the food material to modify the food material. A method has been proposed (Patent Document 1).

  Japanese Patent Application Laid-Open No. 2008-11794 discloses that a food material that has been frozen or thawed after freezing and a degrading enzyme are placed in a packaging material and vacuum-packed so that the degrading enzyme is uniformly contained in the food material. A method for producing food that has been cooked after the food material has been made flexible by the action of (2) has been proposed.

JP 2004-89181 A JP 2008-11794 A

  Conventionally, foods for eating by elderly people who are difficult to chew or infants in weaning periods are liquid foods, jelly foods, etc., but they do not have the original shape of food and they can not eat food deliciously There was a problem.

  In addition, the food material and the enzyme agent are allowed to act under pressure or vacuum under reduced pressure conditions in order to produce food having sufficient softness while allowing the enzyme agent to act on the food material to maintain the original shape of the food. However, there is a problem that a device for that is necessary and that the operation of the device is complicated. In addition, there is a problem that the shape of the food material is partially collapsed by pressurization or vacuum decompression operation.

  On the other hand, if an attempt is made to make food materials sufficiently soft by simply operating the enzyme agent without performing operations such as pressurization or vacuum decompression, a high concentration of the enzyme agent must be used. There are problems such as adding miscellaneous tastes such as bitterness to foods.

  Therefore, the object of the present invention is to maintain the original shape of the food, while being able to crush the food with the tongue and gums, having a softness that can be eaten without chewing with teeth, and derived from an enzyme agent An object of the present invention is to provide a production method capable of easily producing a softened food from which bitterness has been removed without using a dedicated device.

  As a result of intensive studies to solve the above problems, the present inventor can easily crush the softened food produced under specific conditions with the tongue and gums while maintaining the original shape of the food, and do not chew with teeth. The present invention has been completed by finding that it has a softness that can be eaten and can remove the bitterness derived from the enzyme agent.

  That is, the present invention is a method for producing a softened food having sufficient softness while removing the bitterness derived from the enzyme agent while maintaining the original shape of the food, and the food material has an enzyme concentration of 0.005. %. A method for producing a softened food, comprising: an enzyme treatment step immersed in an enzyme solution containing at least% (w / v); and a heat treatment step of heating the enzyme-treated food material with hot water. It is to provide.

  According to the method for producing a softened food according to the present invention, while maintaining the original shape of the food, it can be easily crushed with the tongue or gums, has a softness that can be eaten without chewing with teeth, and The softened food from which the bitterness derived from the enzyme agent is removed can be easily obtained without using a dedicated device.

It is a figure which shows an example of the softened food cooked by this embodiment.

  The method for producing a softened food according to the present invention includes an enzyme treatment step in which a food material is immersed in an enzyme solution containing an enzyme concentration of 0.005% (w / v) or more, and hot water heating is performed on the enzyme-treated food material. A heat treatment step to be performed.

  The food material used in the present embodiment is not particularly limited as long as it is for cooking food, and examples thereof include vegetables, seafood, meat, and processed foods processed from these.

  Examples of the vegetables include beef mushrooms, bamboo shoots, green beans, lotus roots, wipes, bean sprouts, hijiki, mainspring, carrots, potatoes, cucumbers, radishes, broccoli, cauliflower, spinach, asparagus, taro, rape blossoms and the like.

  Examples of the seafood include salmon, salmon, salmon, oysters, red fish, salmon, walleye pollock, hockey, flounder, salmon, inada, sagoshi, squid, shrimp and the like.

  Examples of the meat include chicken, pork, and beef.

  Examples of the processed food include meatballs, hamburger, ham, kamaboko, chikuwa, fried fish cakes, and the like.

  In the present embodiment, the food material can be used as it is, but from the viewpoint of promoting enzyme action, it is preferable to perform heat treatment such as baking, steaming, etc. after thawing and / or lower bran after freezing.

  In the present embodiment, the food material is immersed in an enzyme solution containing an enzyme concentration of 0.005% (w / v) or more to perform enzyme treatment. This softens the food material.

  The enzyme agent used in the present embodiment is not particularly limited as long as it acts on proteins, carbohydrates, lipids, and the like contained in the food material and can decompose the food material to soften the food material. From the viewpoints of softening power and economic efficiency, an enzyme agent derived from papaya is preferred.

  Conventionally, papaya-derived enzyme agents have been used to soften meat because the main enzyme contained therein is the proteolytic enzyme papain. However, surprisingly, it has been found that the enzyme agent derived from papaya has an effect of softening vegetables such as fiber that contain a large amount of sugar.

  The enzyme concentration of the enzyme solution is preferably 0.005 to 0.0125% (w / v) from the viewpoints of softening power to food materials, prevention of bitterness such as bitterness, and prevention of deformation of food materials.

  In the present embodiment, the time for immersing the food material in the enzyme solution containing the enzyme concentration of 0.005% (w / v) or more can be appropriately set so that the food material is soft enough for the purpose. From the viewpoint of workability, 1 to 15 hours are preferable.

  In this embodiment, the food material immersed in the enzyme agent solution is taken out from the enzyme agent solution and drained, and the enzyme-treated food material is heated by hot water heating. Thereby, it is possible to prevent the enzyme agent from being released from the food material and imparting a taste such as bitterness derived from the enzyme agent to the food. Moreover, the food material softened by the enzyme agent treatment can be made softer by heat treatment by hot water heating.

  The heat treatment by hot water heating is not limited as long as the enzyme-treated food material can be heat-treated in hot water. However, from the viewpoint of imparting a miscellaneous taste such as bitterness derived from an enzyme agent and preventing the food material from losing its shape. The treated food material is completely immersed in water and heated by steam to heat the food material in hot water or to boil and then put the enzyme-treated food material into hot water that has stopped fire It is preferable to heat-process.

  The amount of hot water in the heat treatment by hot water heating is preferably 1.33 times or more of the weight of the food material from the viewpoint of preventing imparting of miscellaneous taste such as bitterness derived from the enzyme agent.

  In the heat treatment by hot water heating, when the food material is heat-treated in hot water by completely immersing the enzyme-treated food material in water and then heating it with steam, from the viewpoint of workability It is preferable to heat-treat the food material completely immersed in water with 100 ° C. steam using convection for 10 to 45 minutes. The food material to be heat-treated using convection is not particularly limited, but for example, it is preferable to heat-treat using convection in the case of bamboo shoots or meat having a long heat treatment time.

  In the heat treatment by the hot water heating, when the heat treatment is performed by introducing the enzyme-treated food material into the hot water that has been boiled and then stopped, it is immersed in the hot water for 2 to 5 minutes from the viewpoint of workability. It is preferable to do. Moreover, the heat processing thrown in in hot water can be used, for example in the case of the beef bowl and kidney beans etc. whose heat processing time is short.

  A softened food suitable for the purpose can be obtained by seasoning the heat-treated food material to have a desired flavor.

  The food cooked using the food material softened according to the present embodiment is not particularly limited, and examples thereof include boiled food, grilled food, steamed food, fried food, boiled food, and the like.

  The softened food cooked according to the present embodiment can be easily crushed with the tongue and gums, and is soft enough to be eaten without being chewed by teeth, as shown in FIG. It has the shape of Moreover, the bitterness derived from the enzyme agent used for softening is removed, and it has the original taste, color tone and aroma of food. Furthermore, in this embodiment, special apparatuses, such as a pressurizer and a vacuum pressure reduction machine, are not required, and a softened food can be easily cooked using a normal cooking utensil.

  EXAMPLES The present invention will be described more specifically with reference to examples below, but the present invention is not limited thereto.

1. Vegetables (1) Gyudon The gyudon was peeled and cut with a knife in order to cut the fiber on the outside of the gyudon, and then cut into appropriate sizes. 100 g of this cut beef bowl is boiled in boiling water for 30 minutes, and after hot water cutting, immediately subellacase (trademark) -meat (produced by Foodcare Co., Ltd.) 6% containing wapapase-derived enzyme is prepared. / V) (0.0075% (w / v) as the enzyme concentration) The sample was immersed in 100 mL of the solution and kept in the refrigerator for 15 hours, and then removed from the enzyme solution and drained.

  Next, the enzyme-treated beef bowl was completely immersed in a vat containing 200 mL of water. This was placed in a convection (SSC-10SC, manufactured by Maruzen Co., Ltd.), and the beef bowl was heated in hot water by steam heating at 100 ° C. for 12 minutes (Example 1-1). The time for the convection to reach 100 ° C. was about 8 minutes. On the other hand, the beef bowl treated with the enzyme was boiled and then put into 200 mL of hot water in which the fire was stopped, followed by heat treatment for 5 minutes (Example 1-2). Seasoning was carried out by immersing this in a soup prepared to have a desired flavor, and boiled beef bowl was cooked.

  In addition, the case where it cooked similarly to the above using a 3% (w / v) (enzyme concentration 0.0375% (w / v)) solution of Suberacase (trademark) and meat (Food Care Co., Ltd.) was compared. It was set as Example 1-1. Moreover, after carrying out an enzyme treatment using Suberacase (trademark) * meat (product made from food care) 6% (w / v) solution, it was set as the comparative example 1-2 when the heat processing was not performed. Furthermore, instead of the enzyme agent, a 1.5% (w / v) solution, which is a use concentration designated by the manufacturer of “Vinetta” (trademark; Kitty Co., Ltd.), a food softener that does not contain an enzyme, was used. The case was referred to as Comparative Example 1-3. The heat treatment conditions in Comparative Examples 1-1 and 1-3 at this time were 12 minutes at 100 ° C. using convection.

  The hardness of the sample was evaluated by a cutting test using a commercially available toothpick (manufactured by Daiso Sangyo Co., Ltd .: diameter 2.2 mm, length 65 mm). That is, the evaluation of the cutting test with a toothpick is possible when the sample is cut without breaking the toothpick (◯), and when the toothpick is broken without being cut (×) ).

  In addition, a sensory test was conducted by 20 sensory evaluators (10 men, 10 women, age 19-68). The sensory evaluation by the sensory evaluator is based on 5 points when the sample is "melts just by putting it in the mouth", 4 points when it can be easily crushed by the tongue, and when it can be crushed by the tongue. The score was 3 points, 2 points were “difficult to crush with tongue”, 1 point was “cannot crush with tongue”, and the average value was shown as a softness.

  Furthermore, about the bitterness of the sample, the above-mentioned sensory evaluator eats the sample and has four stages (4: feel bitter strongly, 3: feel bitter, 2: slightly bitter) I felt it, 1: I did not feel bitter), and the average value was shown as the degree of bitterness.

  The appearance of the sample was visually observed.

  As shown in Table 1, when the beef bowl was heat-treated in hot water using convection at an enzyme treatment concentration of 6% (w / v) (Example 1-1) and the enzyme treatment concentration was 6% (w / V), the sample in the case where the heat treatment was carried out by putting it in hot water that had been turned off after boiling (Example 1-2) could be easily cut with a toothpick, whereas in all comparative examples the toothpick Was broken and the sample could not be cut. In addition, the softness of the samples of Examples 1-1 and 1-2 is 3.9, which is higher than the values of 1.35 to 2.9 in Comparative Examples 1-1 to 1-3. It was soft enough to be eaten easily even by elderly people who have difficulty chewing.

  Further, regarding the appearance of the samples of Examples 1-1 and 1-2, although the samples are soft enough to be eaten even by elderly people who are difficult to chew, the shape of the food is firmly The food was not deformed or slipped due to dissolution of the food surface.

  Furthermore, about the bitterness derived from an enzyme agent, the samples of Examples 1-1 and 1-2 both have a bitterness of 1.05, which is lower than 2.5 in the case of Comparative Example 1-2. The bitterness of the sample was removed by heat treatment after the enzyme treatment. On the other hand, both the samples of Examples 1-1 and 1-2 had a softness of 3.9, which was higher than that of 2.9 in Comparative Example 1-2. Thus, the heat treatment after the enzyme treatment with the addition of the high-concentration enzyme agent removed the bitterness peculiar to the enzyme agent, and the food material could be made softer than the case of the enzyme agent alone.

(2) Bamboo shoots Raw bamboo shoots were boiled by boiling in accordance with a conventional method, and then frozen by being cut into 4 mm thick slices and kept in a freezer for 2 days or more. When the diameter of the bamboo shoot was 9 cm or more, the bamboo shoot was cut into four pieces and then cut into four pieces. 100 g of this frozen bamboo shoot is thawed at room temperature, boiled in hot water for 20 to 30 minutes, then drained with hot water and immediately prepared in advance. Suberase (trademark) meat containing papaya-derived enzyme (Food Co., Ltd.) (Care) 7% (w / v) (0.00875% (w / v) as the enzyme concentration) solution was immersed in 100 mL, held in the refrigerator for 15 hours, and then removed from the enzyme solution and drained.

  Next, this enzyme-treated bamboo shoot was completely immersed in a vat containing 230 mL of water. This was put into a convection (SSC-10SC, manufactured by Maruzen Co., Ltd.), and the bamboo shoot was heat-treated in hot water by performing steam heating at 100 ° C. for 30 minutes. The time for the convection to reach 100 ° C. was about 8 minutes. Seasoning was performed by immersing this in boiled juice prepared to have a desired flavor (Example 2).

  In addition, it compares the case where it cooked like the above using Suberacase (trademark) * meat (product made from food care) 3% (w / v) (0.00375% (w / v) as an enzyme concentration) solution. It was set as Example 2-1. Moreover, after carrying out an enzyme treatment using Suberacase (trademark) * meat (product made from food care) 7% (w / v) solution, the case where heat processing was not performed was made into Comparative Example 2-2. Furthermore, instead of the enzyme agent, a 1.5% (w / v) solution, which is a use concentration designated by the manufacturer of “Vinetta” (trademark; Kitty Co., Ltd.), a food softener that does not contain an enzyme, was used. The case was referred to as Comparative Example 2-3.

  Regarding the hardness, bitterness and appearance of the sample, the above 1. Evaluation was performed in the same manner as in (1).

  As shown in Table 2, when bamboo shoots were heated in hot water using convection at an enzyme treatment concentration of 7% (w / v) (Example 2), the sample could be easily cut with a toothpick. On the other hand, in all the comparative examples, the toothpick broke and the sample could not be cut. Moreover, the softness of the sample of Example 2 is 3.9, which is higher than 1.2 to 2.45 in Comparative Examples 2-1 to 2-3, and is difficult to chew. It was soft enough to be easily eaten by people.

  In addition, regarding the appearance of the sample of Example 2, although the sample is soft enough to be eaten even by elderly people who are difficult to chew, the shape of the food is firmly maintained, No slippage due to food loss of shape or dissolution of the food surface was observed.

  Furthermore, about the bitterness derived from an enzyme agent, the bitterness degree of the sample of Example 2 is 1.05, and shows a low value compared with 2.7 in the case of Comparative Example 2-2. This removed the bitterness of the sample. On the other hand, the sample of Example 2 has a softness of 3.9, which is higher than 2.45 in Comparative Example 2-2. Thus, the heat treatment after the enzyme treatment with the addition of the high-concentration enzyme agent removed the bitterness peculiar to the enzyme agent, and the food material could be made softer than the case of the enzyme agent alone.

(3) Green beans and lotus roots Fresh green beans were cut into 4 cm lengths and then cornered. On the other hand, the raw lotus root was cut into a thickness of 3 to 5 mm and then cut into four. These green beans and lotus roots were each boiled and then frozen for 2 days or longer in a freezer. 100 g of each of these frozen green beans and lotus roots are thawed at room temperature, and 4% (w / v) (enzyme concentration is 0%) of Suberase (trademark) meat (produced by Food Care Co., Ltd.) containing the enzyme derived from papaya prepared in advance. 0.005% (w / v)) or 6% (w / v) (0.0075% (w / v) as enzyme concentration) solution was immersed in 100 mL and kept in the refrigerator for 15 hours, and then the enzyme solution Removed and drained. The concentration of Suberase ™ (trademark) and meat (Food Care Co., Ltd.) solution was 4% (w / v) for kidney beans and 6% (w / v) for lotus root.

  Next, the food material immersed in the enzyme solution is taken out from the enzyme solution and drained, and the enzyme-treated bean and lotus root are placed in a vat containing 133 mL of water for kidney beans and 200 mL of water for lotus root. It was completely immersed. This is put into a convection (SSC-10SC, manufactured by Maruzen Co., Ltd.), and the convection is set at 100 ° C., steaming for 10 minutes in the case of green beans and 20-30 minutes in the case of lotus roots. Was heated in hot water. The time for the convection to reach 100 ° C. was about 8 minutes. The green beans (Example 3) and lotus root (Example 4) were seasoned by immersing them in boiled juice prepared to have a desired flavor.

  Cooked green beans and lotus root in the same manner as above using a 3% (w / v) solution (subject to 0.00375% (w / v) enzyme concentration) These cases were referred to as Comparative Example 3-1 (green beans) and Comparative Example 4-1 (lotus root). Moreover, after the kidney beans were enzymatically treated using Suberase (trademark) • meat (manufactured by Foodcare Co., Ltd.) 4% (w / v) solution, heat treatment was not performed, and Comparative Examples 3-2 and 6% ( w / v) After the lotus root was enzymatically treated with the solution, the case where no heat treatment was performed was designated as Comparative Example 4-2. Furthermore, instead of the enzyme agent, a 1.5% (w / v) solution, which is a use concentration designated by the manufacturer of “Vinetta” (trademark; Kitty Co., Ltd.), a food softener that does not contain an enzyme, was used. The case was made into comparative example 3-3 (green beans) and 4-3 (renkon).

  Regarding the hardness, bitterness and appearance of the sample, the above 1. Evaluation was performed in the same manner as in (1).

  As shown in Table 3, when kidney beans were heat-treated in hot water using convection at an enzyme treatment concentration of 4% (w / v) (Example 3) and at an enzyme treatment concentration of 6% (w / v) When lotus root was heat-treated in hot water using convection (Example 4), both samples could be easily cut with a toothpick, whereas in all comparative examples the toothpick was broken and the sample was cut. I could not. The softness of the sample of Example 3 was 4.1, which was higher than 1.8 to 3.25 in Comparative Examples 3-1 to 3-3. On the other hand, the softness of the sample of Example 4 was 4.0, which was higher than 1.65 to 2.95 in Comparative Examples 4-1 to 4-3. Thus, both Examples 3 and 4 were soft enough to be eaten even by elderly people who were difficult to chew.

  In addition, regarding the appearances of the samples of Examples 3 and 4, although these samples are soft enough to be eaten even by elderly people who are difficult to chew, the shape of the food is firmly maintained. No slippage due to food loss of shape or dissolution of the food surface was observed.

  Furthermore, about the bitterness derived from an enzyme agent, both the samples of Examples 3 and 4 have a bitterness of 1.0, 2.48 in the case of Comparative Example 3-2 and 2.84 in the case of Comparative Example 4-2. Both showed low values, and the bitterness of the sample was removed by heat treatment after the enzyme treatment. On the other hand, the samples of Examples 3 and 4 have softness of 4.1 and 4.0, respectively, compared to 3.25 in the case of Comparative Example 3-2 and 2.95 in the case of Comparative Example 4-2. High value was shown. Thus, the heat treatment after the enzyme treatment with the addition of the high-concentration enzyme agent removed the bitterness peculiar to the enzyme agent, and the food material could be made softer than the case of the enzyme agent alone.

2. Seafood (1) Frozen fish Frozen fish (silver salmon, salmon or salmon) shown in Table 4 was half-thawed at room temperature, then bones were removed and flattened to obtain 35 g / sheet of fillet with a large surface area. . Suberase (trademark) and meat (produced by Food Care Co., Ltd.) 8% (0.01% (w / v) as enzyme concentration) or 10% (w / v) containing the papaya-derived enzyme prepared in advance for the three slices v) (Enzyme concentration: 0.0125% (w / v)) It was immersed in 100 mL of the solution, kept in the refrigerator for 15 hours, and then removed from the enzyme solution and drained.

  Next, this enzyme-treated cut piece was completely immersed in a vat containing 105 mL of water per cut piece. This was put into a convection (SSC-10SC, manufactured by Maruzen Co., Ltd.), and the fillet was heat-treated in hot water by performing steam heating at 100 ° C. for 15 to 30 minutes. The time for the convection to reach 100 ° C. was about 8 minutes. This was seasoned so as to have a desired flavor (Examples 5 to 7).

  In addition, it compares the case where it cooked like the above using Suberacase (trademark) * meat (product made from food care) 3% (w / v) (0.00375% (w / v) as an enzyme concentration) solution. It was set as Examples 5-1 to 7-1. Moreover, after carrying out an enzyme treatment using Suberacase (trademark) * meat (product made from food care) 8% or 10% (w / v) solution, the case where heat processing was not performed is Comparative Examples 5-2-7-. 2. Furthermore, instead of the enzyme agent, a 1.5% (w / v) solution, which is a use concentration designated by the manufacturer of “Vinetta” (trademark; Kitty Co., Ltd.), a food softener that does not contain an enzyme, was used. The case was referred to as Comparative Examples 5-3 to 7-3.

  Regarding the hardness, bitterness and appearance of the sample, the above 1. Evaluation was performed in the same manner as in (1).

  As shown in Table 5, when the salmon fillet was heat-treated in hot water using convection at an enzyme treatment concentration of 10% (w / v) (Example 5), the enzyme treatment concentration was 10% (w / v). When the salmon fillets were heat-treated in hot water using convection in v) (Example 6) and the salmon fillets were heat-treated in hot water using convection at an enzyme treatment concentration of 8% (w / v) In this case (Example 7), all the samples could be easily cut with a toothpick, whereas in all the comparative examples, the toothpick was broken and the sample could not be cut. The softness of the sample of Example 5 was 4.25, which was higher than that of 1.9 to 3.4 in Comparative Examples 5-1 to 5-3. On the other hand, the softness of the sample of Example 6 was 4.05, which was higher than 1.68 to 2.4 in Comparative Examples 6-1 to 6-3. On the other hand, the softness of the sample of Example 7 was 4.15, which was higher than 2.09 to 3.05 in Comparative Examples 7-1 to 7-3. As described above, Examples 5 to 7 were soft enough to be easily eaten even by elderly people who are difficult to chew.

  In addition, as for the appearance of each sample of Examples 5 to 7, although each sample is soft enough to be eaten even by elderly people who are difficult to chew, the shape of these foods is firmly The food was not deformed or slipped due to dissolution of the food surface.

  Furthermore, about the bitterness derived from an enzyme agent, as for the sample of Examples 5-7, the bitterness degree is 1.00 in all the cases, 2.9 in the case of Comparative Example 5-2, and the case of Comparative Example 6-2 The value was lower than 3.05 in the case of 2.65 and Comparative Example 7-2, and the bitterness of the sample was removed by heat treatment after the enzyme treatment. On the other hand, the samples of Examples 5 to 7 have a softness of 4.05 to 4.25, 3.4 in the case of Comparative Example 5-2, 2.6 in the case of Comparative Example 6-2, and Comparative Example 7 The value was higher than 3.05 in the case of -2. Thus, the heat treatment after the enzyme treatment with the addition of the high-concentration enzyme agent removed the bitterness peculiar to the enzyme agent, and the food material could be made softer than the case of the enzyme agent alone.

(2) Frozen squid After thawing 100 g of frozen squid at room temperature, the squid was cut to a length of 4 cm and a thickness of 5 mm. After this, the suberase (trademark) meat (product made from food care) 8% (w / v) containing the enzyme derived from the papaya prepared beforehand (0.01% (w / v) as an enzyme concentration) ) It was immersed in 100 mL of the solution and kept in the refrigerator for 15 hours, and then taken out from the enzyme solution and drained.

  Next, the enzyme-treated frozen squid was completely immersed in a vat containing 270 mL of water. This was put into a convection (SSC-10SC, manufactured by Maruzen Co., Ltd.), and the squid was heated in hot water by performing steam heating at 100 ° C. for 20 to 40 minutes. The time for the convection to reach 100 ° C. was about 8 minutes. This was seasoned so as to have a desired flavor (Example 8).

  In addition, it compares the case where it cooked like the above using Suberacase (trademark) * meat (product made from food care) 3% (w / v) (0.00375% (w / v) as an enzyme concentration) solution. It was set as Example 8-1. Moreover, after carrying out an enzyme treatment using Suberacase (trademark) * meat (product made from food care) 8% (w / v) solution, it was set as the comparative example 8-2. Furthermore, instead of the enzyme agent, a 1.5% (w / v) solution, which is a use concentration designated by the manufacturer of “Vinetta” (trademark; Kitty Co., Ltd.), a food softener that does not contain an enzyme, was used. The case was referred to as Comparative Example 8-3.

  Regarding the hardness, bitterness and appearance of the sample, the above 1. Evaluation was performed in the same manner as in (1).

  As shown in Table 6, when the squid was heat-treated in hot water using convection at an enzyme treatment concentration of 8% (w / v) (Example 8), the sample could be easily cut with a toothpick. On the other hand, in all the comparative examples, the toothpick broke and the sample could not be cut. In addition, the softness of the sample of Example 8 is 3.4, which is higher than 1.35 to 2.9 in Comparative Examples 8-1 to 8-3, and is an elderly person who is difficult to chew It was soft enough to be eaten easily.

  In addition, regarding the appearance of the sample of Example 8, although the sample is soft enough to be eaten even by elderly people who are difficult to chew, the shape of the food is firmly maintained, No slippage due to food loss of shape or dissolution of the food surface was observed.

  Furthermore, about the bitterness derived from an enzyme agent, the sample of Example 8 has a bitterness degree of 1.0 and shows a lower value than 1.45 in the case of Comparative Example 8-2, and heat-treats after the enzyme treatment. Removed the bitterness of the sample. On the other hand, the sample of Example 8 had a softness of 3.4, which was higher than 2.9 in Comparative Example 8-2. Thus, the heat treatment after the enzyme treatment with the addition of the high-concentration enzyme agent removed the bitterness peculiar to the enzyme agent, and the food material could be made softer than the case of the enzyme agent alone.

(3) Frozen peeled shrimp 100g frozen thawed shrimp at room temperature, then boiled in a lower bowl and subercase (trademark) meat containing a papaya-derived enzyme prepared in advance (Food Care Co., Ltd.) 6% (w / v ) (0.0075% (w / v) as enzyme concentration) The sample was immersed in 100 mL of the solution and kept in the refrigerator for 15 hours, and then removed from the enzyme solution and drained.

  Next, this enzyme-treated frozen peeled shrimp was completely immersed in a vat containing 200 mL of water. This was put into a convection (SSC-10SC, manufactured by Maruzen Co., Ltd.), and the steamed shrimp was heated in hot water by performing steam heating at 100 ° C. for 20 to 40 minutes. The time for the convection to reach 100 ° C. was about 8 minutes. This was seasoned so as to have a desired flavor (Example 9).

  In addition, it compares the case where it cooked like the above using Suberacase (trademark) * meat (product made from food care) 3% (w / v) (0.00375% (w / v) as an enzyme concentration) solution. It was set as Example 9-1. Moreover, after carrying out the enzyme treatment using Suberacase (trademark) * meat (product made from Food Care Co., Ltd.) 6% (w / v) solution, it was set as the comparative example 9-2. Furthermore, instead of the enzyme agent, a 1.5% (w / v) solution, which is a use concentration designated by the manufacturer of “Vinetta” (trademark; Kitty Co., Ltd.), a food softener that does not contain an enzyme, was used. The case was referred to as Comparative Example 9-3.

  Regarding the hardness, bitterness and appearance of the sample, the above 1. Evaluation was performed in the same manner as in (1).

  As shown in Table 7, when the shrimp was heat-treated in hot water using convection at an enzyme treatment concentration of 8% (w / v), the sample (Example 9) could be easily cut with a toothpick. On the other hand, in all the comparative examples, the toothpick was broken and the sample could not be cut. The softness of the sample of Example 9 is 3.35, which is higher than 1.15 to 2.35 in Comparative Examples 9-1 to 9-3, and is difficult to chew It was soft enough to be eaten easily.

  In addition, regarding the appearance of the sample of Example 9, the shape of the food is firmly maintained despite the fact that the sample is soft enough to be easily eaten by elderly people who are difficult to chew. No slippage due to food loss of shape or dissolution of the food surface was observed.

  Furthermore, about the bitterness derived from an enzyme agent, the sample of Example 9 has a bitterness of 1.1, which is lower than 1.35 in the case of Comparative Example 9-2, and is heat-treated after the enzyme treatment. Removed the bitterness of the sample. On the other hand, the sample of Example 9 had a softness of 3.35, which was higher than 2.35 in Comparative Example 9-2. Thus, the heat treatment after the enzyme treatment with the addition of the high-concentration enzyme agent removed the bitterness peculiar to the enzyme agent, and the food material could be made softer than the case of the enzyme agent alone.

3. Meat Suberase (trademark) and meat (produced by Food Care Co., Ltd.) 7% (w /) containing 100 g of raw meat (por booth meat (shoulder loin) or chicken thigh) shown in Table 8 and prepared in advance. v) Immerse in 100 mL of the solution (0.00875% (w / v) as enzyme concentration) or 10% (w / v) (0.0125% (w / v) as enzyme concentration) and hold in refrigerator for 15 hours Then, it was taken out from the enzyme agent solution and drained.

  Next, the enzyme-treated meat was completely immersed in a vat containing 240 mL of water for pork boots and 340 mL of water for chicken thigh meat. This was put into a convection (SSC-10SC, manufactured by Maruzen Co., Ltd.) and the convection was set at 100 ° C. for 20 to 45 minutes to heat the meat in hot water. The time for the convection to reach 100 ° C. was about 8 minutes. This was seasoned so as to have a desired flavor (Examples 10 and 11).

  In addition, the case where it prepared like the above using a 3% (w / v) (enzyme concentration 0.00375% (w / v)) solution of Sveracase (trademark) and meat (Food Care Co., Ltd.) It was set as Example 10-1 and 11-1. In addition, Comparative Example 10-2 or 11-2 shows a case where heat treatment was not performed after enzyme treatment using Suberase ™ (trademark) • meat (produced by Foodcare Co., Ltd.) 7 or 10% (w / v) solution. It was. Furthermore, instead of the enzyme agent, a 1.5% (w / v) solution, which is a use concentration designated by the manufacturer of “Vinetta” (trademark; Kitty Co., Ltd.), a food softener that does not contain an enzyme, was used. The case was made into comparative example 10-3 (pig booth meat) and comparative example 11-3 (chicken leg).

  Regarding the hardness, bitterness and appearance of the sample, the above 1. Evaluation was performed in the same manner as in (1).

  As shown in Table 9, when the pork boots were heat-treated in hot water using convection at an enzyme treatment concentration of 7% (w / v) (Example 10) and the enzyme treatment concentration of 10% (w / v) ) In the case where the chicken thigh meat was heated in hot water using convection (Example 11), both of the samples could be easily cut with a toothpick, whereas in all comparative examples, the toothpick was broken, Could not cut. Moreover, the softness of the sample of Example 10 was 4.0, which was higher than that of 1.55 to 2.65 in Comparative Examples 10-1 to 10-3. On the other hand, the softness of the sample of Example 11 was 3.95, which was higher than 1.35 to 2.25 in Comparative Examples 11-1 to 11-3. Thus, both Examples 10 and 11 were soft enough to be easily eaten by elderly people who are difficult to chew.

  Further, regarding the appearance of the samples of Examples 10 and 11, the shape of these foods is firmly maintained even though each sample is soft enough to be easily eaten even by elderly people who are difficult to chew. No slippage due to food loss of shape or dissolution of the food surface was observed.

  Furthermore, about the bitterness derived from an enzyme agent, both the samples of Examples 10 and 11 have a bitterness of 1.0, 2.8 in the case of Comparative Example 10-2 and 2.85 in the case of Comparative Example 11-2. The bitterness of the sample was removed by heat treatment after the enzyme treatment. On the other hand, the samples of Examples 10 and 11 have softness of 4.0 and 3.95, respectively, compared with 2.65 in the case of Comparative Example 10-2 and 2.25 in the case of Comparative Example 11-2. High value was shown. Thus, the heat treatment after the enzyme treatment with the addition of the high-concentration enzyme agent removed the bitterness peculiar to the enzyme agent, and the food material could be made softer than the case of the enzyme agent alone.

4). Processed food After adding onion and umami seasoning to the ground meat, knead well, and in the case of hamburger, it is formed into a 60g or 80g oval type, and in the case of meatballs, it is molded into a 20g sphere, and then heat-treated by steaming and baking with convection. It was frozen by holding in the freezer for 2 days or more. After this frozen shaped meat is thawed at room temperature, it is cut into pieces, and Suberase (trademark) / meat (manufactured by Foodcare Co., Ltd.) 8% (w / v) (enzyme) containing an enzyme derived from papaya prepared in advance. It was immersed in a 0.01% (w / v)) or 5% (w / v) (0.00625% (w / v) enzyme concentration) solution. In addition, the liquid amount of the Suberacase (trademark) / meat (Food Care Co., Ltd.) solution at this time was the same as the weight of the hamburger or meatball to be immersed. Moreover, after hold | maintaining this for 15 hours in a refrigerator, it took out from the enzyme agent solution and drained. In addition, about the density | concentration of Suberacase (trademark) and a meat | meat (product made from food care) solution, it was 8% (w / v) in the case of a hamburger, and 5% (w / v) in the case of a meatball.

  Next, this enzyme-treated molded meat was completely immersed in a vat containing 160 mL of water for 60 g of hamburger, 220 mL for hamburger and 220 mL, and 140 mL for 20 g × 4 meatballs. This was put into a convection (SSC-10SC, manufactured by Maruzen Co., Ltd.), and hamburger or meatballs were heat-treated in hot water by performing steam heating at 100 ° C. for 15 minutes. The time for the convection to reach 100 ° C. was about 8 minutes. This was seasoned so as to have a desired flavor, and hamburger (Example 12) and meatballs (Example 13) were cooked.

  In addition, using sveracase (trademark) and meat (Food Care Co., Ltd.) 3% (w / v) solution (0.00375% (w / v) as the enzyme concentration) solution, hamburger and meatballs were added in the same manner as above. The case where it cooked was made into the comparative example 12-1 and the comparative example 13-1. In addition, Comparative Example 12-2, 5% (the case where heat treatment was not performed after enzymatic treatment of hamburger using Suberase ™ (trademark) • meat (manufactured by Foodcare Co., Ltd.) 8% (w / v) solution w / v) After the meatball was enzymatically treated using the solution, the case where no heat treatment was performed was designated as Comparative Example 13-2. Furthermore, instead of the enzyme agent, a 1.5% (w / v) solution, which is a use concentration designated by the manufacturer of “Vinetta” (trademark; Kitty Co., Ltd.), a food softener that does not contain an enzyme, was used. The case was designated as Comparative Example 12-3 (hamburger) and Comparative Example 13-3 (meatball).

  Regarding the hardness, bitterness and appearance of the sample, the above 1. Evaluation was performed in the same manner as in (1).

  As shown in Table 10, when hamburger was heat-treated in hot water using convection at an enzyme treatment concentration of 8% (w / v) (Example 12) and at an enzyme treatment concentration of 5% (w / v) When the meatball was heated in hot water using convection (Example 12), both samples could be easily cut with a toothpick, whereas in all comparative examples the toothpick was broken and the sample was cut. I could not. Moreover, the softness of the sample of Example 12 was 4.1, which was higher than 2.15 to 3.2 in the case of Comparative Examples 12-1 to 12-3. On the other hand, the softness of the sample of Example 13 was 4.42, which was higher than 2.55 to 3.55 in Comparative Examples 13-1 to 13-3. Thus, both the samples of Examples 12 and 13 were soft enough to be eaten easily even by elderly people who are difficult to chew.

  Further, regarding the appearance of the samples of Examples 12 and 13, although these samples are soft enough to be eaten even by elderly people who are difficult to chew, the shapes of these foods are firmly maintained. No slippage due to food loss of shape or dissolution of the food surface was observed.

  Furthermore, about the bitterness derived from an enzyme agent, both the samples of Examples 12 and 13 have a bitterness of 1.15, 1.6 in the case of Comparative Example 12-2 and 1.75 in the case of Comparative Example 13-2. The bitterness of the sample was removed by heat treatment after the enzyme treatment. On the other hand, the samples of Examples 12 and 13 have softness of 4.1 and 4.42, respectively, as compared with 3.2 in the case of Comparative Example 12-2 and 3.55 in the case of Comparative Example 13-2. High value was shown. Thus, the heat treatment after the enzyme treatment with the addition of the high-concentration enzyme agent removed the bitterness peculiar to the enzyme agent, and the food material could be made softer than the case of the enzyme agent alone.

Claims (6)

It is a method for producing a softened food that has sufficient softness while maintaining the original shape of the food, and has removed the bitterness derived from the enzyme agent,
An enzyme treatment step of immersing the food material in an enzyme agent solution containing an enzyme concentration of 0.005% (w / v) or more;
A heat treatment step of performing hot water heating on the enzyme-treated food material;
It is characterized by having
Method for producing softened food. Before the enzyme treatment step, the food material is thawed after freezing and / or boiled, and heat-treated by baking or steaming.
The manufacturing method of the softened foodstuff of Claim 1. The enzyme contained in the enzyme agent in the enzyme treatment step is an enzyme derived from papaya.
The manufacturing method of the softened foodstuff of Claim 1 or 2. The immersion time of the food material in the enzyme treatment step is 1 to 15 hours,
The manufacturing method of the softened foodstuff of any one of Claims 1-3. The amount of hot water in the heat treatment step is 1.33 or more times the weight of the enzyme-treated food material,
The manufacturing method of the softened foodstuff of any one of Claims 1-4. The processing time of the heat treatment step is 2 to 45 minutes.
The manufacturing method of the softened foodstuff of any one of Claims 1-5.