JP6052654B2 - Soft food manufacturing method and food - Google Patents

Description

  The present invention uses the principle of solute transfer by freezing ice crystals generated by freezing a degrading enzyme or enzyme solution adhering to or adhering to a food surface layer to move the decomposing enzyme inside the food, The present invention relates to a technique for adjusting the hardness, improving the texture, and improving the taste while maintaining the original shape of the food without using a special device by performing the reaction. INDUSTRIAL APPLICABILITY The present invention can change the texture of food and process hard foods so that they can be easily eaten. In addition, since the shape of the original food material does not change, it is possible to provide food that is easy to eat even for the elderly and care recipients without impairing the taste of appearance.

  As an invention for introducing an enzyme into a food material, after freezing the food material and giving the food a slack, a method of rapidly impregnating the enzyme by decompression or pressurizing operation, a method of impregnating the heated food material with the enzyme by pressure, Alternatively, for animal foods, there is a method of impregnating the enzyme rapidly by a decompression operation after giving looseness by steam heating or the like in advance. In addition, the enzyme is introduced using a dedicated device such as tumbling or injection. Both of these are methods for introducing enzymes into the foodstuff by a mechanical method such as pressure treatment, and a dedicated mechanical device is indispensable, resulting in high manufacturing costs such as initial costs and running costs. . In addition, the technique to learn to soften at the kitchen or at home is complicated and not a general cooking method.

  So far, we have introduced an enzyme into the tissue of plant food ingredients and adjusted the method for producing softening ingredients (Patent Document 1) and the salt concentration of the seasoning liquid while maintaining the shape of the original food ingredients. There is a method (Patent Document 2) in which frozen and thawed vegetable foods are immersed in an enzyme solution and decompressed to introduce the enzyme into the tissue and seasoned and pressurized and heat sterilized without loss of shape. In addition, this enzyme introduction technology can be easily implemented at the site of kitchen facilities, etc., and can be prevented from losing its shape during the manufacturing process, transportation and distribution process of softened food materials, or it can be applied to food materials due to hygiene considerations. There is a method for producing cooked food (Patent Document 3) in which the enzyme introduction, enzyme reaction, and heating step can be carried out in the same packaging container. Further, there is a method (Patent Document 4) in which a reduced pressure treatment is performed in an enzyme solution after heating with saturated steam.

  For animal food materials, a method of immersing the food material in the enzyme solution (Patent Document 5), a method of injecting the enzyme-containing liquid into the food material and tumbling (Patent Document 6), and applying and immersing the enzyme solution in the food material And the method (patent document 7) etc. etc. which permeate | transmit an enzyme by vacuum packaging or pressurizing are proposed.

These all use physical mechanical devices such as decompression devices, pressurization devices, injection devices, tumbling devices, etc. to introduce the enzyme solution and seasoning into the food, and maintain the shape of the care recipient. In the case of industrial production of foods for persons with difficulty in chewing / swallowing at low cost for maintaining health and improving the quality of life, apparatus cost and running cost become problems. Also, the cost of introducing the apparatus becomes a bottleneck when cooking such care foods in a kitchen of a hospital or care facility, or in each home.
Japanese Patent No. 3686912 JP 2006-223122 A JP 2008-11794 A JP 2010-115164 A JP 7-31421 A JP 2005-503172 A JP 2004-89181 A

  An object of the present invention is to introduce a taste-enhancing or presenting food by introducing a degrading enzyme, a flavoring agent such as a seasoning, fats and oils, and a tromi necessary for swallowing food into the food without changing the original shape of the food. The goal is to change the taste, produce cheap, easy to eat and delicious food. In addition, a degrading enzyme is introduced evenly to the center of the food so that it can be consumed with satisfaction by recognizing what food needs to be taken by the care recipient or the elderly, and maintaining the original shape of the food. An object of the present invention is to provide a method for producing foodstuffs, which allows anyone to easily produce softened food at low cost. Furthermore, it is providing the manufacturing method of the foodstuff which strengthened the nutrient component and calorie which are indispensable for a care recipient and an elderly person.

  The present inventor does not use a dedicated apparatus in a general cooking site such as a kitchen, a restaurant, or a home instead of a conventional method of introducing an enzyme into food using energy by pressure. Food that is easy to ingest even for elderly people or those who have difficulty chewing or swallowing by introducing a degrading enzyme uniformly inside the food, decomposing the enzyme substrate contained in the food by the action of the degrading enzyme, or hard When inventing technology for producing foods with a new texture by softening ingredients, ice crystals are generated from the ingredients surface to the center while controlling the freezing speed using a freezer that is always installed at the cooking site. It has been found that solutes such as enzymes and seasonings can be introduced into the foodstuff. Based on this knowledge, the present invention has been completed.

  That is, the present invention makes it possible to uniformly contain degradation enzymes and seasonings attached to the surface of food ingredients in the ingredients using the formation of ice crystals and raise the food temperature above the freezing point, thereby By the action, the enzyme substrate contained in the food is decomposed while maintaining the shape of the food. When the desired hardness is reached, heat treatment is performed to deactivate the enzyme. The hardness can be freely adjusted by the time until the enzyme is deactivated, the temperature, and the enzyme concentration.

  The enzyme or enzyme solution adhered near the surface of the food contains solutes such as enzymes and seasonings. Ice crystals are generated from the surface of the food material toward the inside of the food material, but the ice crystals are close to pure water and contain almost no solutes such as enzymes and seasonings. Therefore, with the generation of ice crystals, water containing solutes such as enzymes and seasonings is pushed by the ice crystals and gradually penetrates into the food. Here, when freezing a foodstuff, the speed | rate which produces | generates an ice crystal is important in order to infiltrate solutes, such as an enzyme and a seasoning, uniformly into a foodstuff inside.

The present invention has the following effects.
INDUSTRIAL APPLICABILITY The present invention is a technique capable of providing a care food that looks the same as an ordinary meal, and makes the food barrier-free. Moreover, unlike conventional methods for producing shape-retaining and softening ingredients, the only equipment required is a freezer, and no other special processing or cooking equipment is required. Can be processed and cooked cheaply and easily at restaurants and homes. As a result, the appetite promoting effect is high for those who have difficulty chewing and those who have difficulty swallowing, and it is easy to purchase or cook.

  The method for producing a shape-retaining soft food according to the present invention includes a degrading enzyme introduction step for uniformly containing a degrading enzyme attached to the surface of a food using the energy of formation of ice crystals, and the food by the action of the degrading enzyme. The step of degrading the enzyme substrate contained in the food while maintaining the shape of the food, wherein the enzyme is deactivated as soon as the desired hardness is reached. However, when producing frozen food, the step of inactivating the enzyme is not necessarily required. In addition, when the enzyme is attached to or adhered to the surface layer of the food material, either enzyme powder or enzyme solution may be used. When cooking a thick food material, the enzyme solution is preferably immersed in the enzyme solution for 30 seconds or more, or the food material to which the enzyme is previously attached is used. The enzyme may penetrate slightly from the surface of the food material under reduced pressure or pressure.

  The food material used in the method for producing a shape-retaining soft food of the present invention may be plant or animal. Specifically, vegetable ingredients include vegetables such as radish, carrots, beef bowl, bonito, cabbage, Chinese cabbage, celery, asparagus, spinach, Japanese mustard spinach, green pepper, potatoes, potatoes, potatoes, potatoes, potatoes, soybeans And beans such as red beans, strawberries and peas, fruits such as cereals and pineapples, mushrooms such as shiitake mushrooms, shimeji mushrooms, enoki, sea cucumbers and matsutake mushrooms, and seaweeds such as young cloth, kelp and hijiki. In addition to beef, pork, and poultry, animal ingredients include mutton, horse meat, venison, salmon, goat meat, salmon, whale meat, their internal organs, salmon, salmon, salmon Examples include fish such as sea bream, sea bream, sea bream, sea bream, sea bream, shellfish such as sea bream, oyster, scallop, sea bream, and other seafood such as shrimp, crab, squid, octopus and sea cucumber.

  These ingredients may be used in the raw state or by heating and cooking such as boiling, baking, steaming, and frying. The heating temperature is preferably about 65 ° C. to 125 ° C., but it is possible to manufacture at higher temperatures, but the quality may be slightly deteriorated. Further, it may be a paste product such as koji or a processed food such as pickles. Moreover, what was frozen and thawed can be used for these foodstuffs. In addition, the food material may be boiled with an aqueous solution in which an organic acid such as salt or citric acid or a salt thereof is dissolved.

The shape of the food material may be any shape, but the size of the food material can be selected as appropriate, and it may be a lump or a bite, but it retains the original food shape and is difficult to chew and swallow The object of the present invention is preferably a lump of food having a thickness of 5 mm or more and a volume of 500 mm ³ or more, but green vegetables and beans are not limited thereto.

  As the degrading enzyme used in the present invention, any protein, carbohydrate, or fat degrading enzyme can be used, and it can be appropriately selected depending on the condition of the ingestor, the type of food material to be decomposed, and the like. Mainly, an enzyme solution containing any enzyme activity of pectinase, amylase, protease, glucanase or cellulase is used. Specifically, starches such as protease, peptidase and other enzymes that degrade proteins into amino acids and peptides, amylase, glucanase, cellulase, pectinase, pectinesterase, hemicellulase, β-glucosidase, mannase, xylanase, alginate lyase, chitosanase, inulinase, chitinase, etc. And enzymes that decompose polysaccharides such as cellulose, inulin, glucomannan, xylan, alginic acid, and fucoidan into oligosaccharides, and enzymes that decompose fat such as lipase. These may be used alone or in combination of two or more which do not inhibit each other. In particular, when an animal food is used as a food, use of a protease or peptidase can generate an amino acid or a peptide and improve the taste. Transglutaminase can also be used to improve the texture. Regardless of the origin of these decomposing enzymes, those derived from plants, animals, and microorganisms can be used. As a form of the degrading enzyme, it may be contained in powder, liquid or dispersion.

  The method of attaching the above-mentioned degrading enzyme to a food material is a method in which a powdery degrading enzyme is sprinkled on the surface of the food material to be adhered or sprayed, or a degrading enzyme solution containing a powdery or liquid degrading enzyme is applied to the surface of a food material, sprayed or A dipping method can be used. As the decomposing enzyme solution, in addition to the liquid decomposing enzyme itself, a medium for dissolving or dispersing the decomposing enzyme can be used. The pH of the degrading enzyme solution is preferably in the range of pH 3 to pH 10 and particularly preferably pH 4 to pH 9, and it is particularly effective to adjust to the same pH as the food material. For the adjustment of the pH of the decomposing enzyme solution, a pH adjusting agent such as organic acids and salts thereof and phosphates can be used, and a pH-adjusted seasoning solution or the like can also be used. When the food material is immersed and adhered to the degrading enzyme solution, for example, the immersion time can be 1 to 20 minutes, and the temperature can be 0 to 30 ° C. In consideration of hygiene, handling, and distribution after freezing, an enzyme solution or the like is attached to the food, and then packaged or vacuum packaged with a soft wrapping material such as a film, and then frozen.

  The amount of the degrading enzyme used can be changed depending on the enzyme reaction temperature and reaction time after freezing. It can be selected as appropriate depending on the degree of softening and the degree of generation of the taste component. When the degrading enzyme is used directly, for example, a range of 0.001 to 1.0 g can be mentioned with respect to 100 g of foodstuff. In the case of a decomposing enzyme solution, for example, the decomposing enzyme can be dissolved or dispersed in a range of 0.01 to 3.0% by mass with respect to the solvent solution.

  When attaching a degrading enzyme to foodstuffs, it is possible to attach seasonings, thickening agents such as thickening polysaccharides, and other nutrients, etc. to suppress water separation from food during chewing, and suitable foodstuffs for people with difficulty in swallowing It can also be. Furthermore, in addition to these substances, substances that increase nutritional value such as fats, vitamins, minerals, etc. are preferred as substances to be attached to foods. In particular, fats and oils are effective for calorie strengthening, and the emulsified and used can increase the concentration of introduction.

  In the method for producing a shape-retaining soft food of the present invention, the degradation enzyme is introduced into the food by a method of immersing it in a freezer or a refrigerant body. To uniformly contain the enzyme or the like in the food, below freezing point, preferably- It is important to slowly freeze to 10 ° C to -30 ° C. For this purpose, the food material is adhered to the surface of the food material lump, and then the food material is frozen in order from the surface to the center part to an ice crystal formation zone where the temperature of the food material becomes constant at a refrigeration rate slower than −10 ° C./min. Preferably, it is −3 ° C./min to −4 ° C./min. If it becomes a temperature zone lower than an ice crystal production zone, the freezing speed may be faster than −7 ° C./min. The freezing time is preferably completed between 1 hour and 24 hours, but can be stored or distributed as it is at −20 ° C. or less as a frozen food.

In order to produce a food that does not change its appearance as a normal food, it is thawed at a product temperature of 60 ° C. or lower after freezing and kept warm until the desired hardness is reached. The temperature for maintaining the temperature is required so that the enzyme does not inactivate. From the viewpoint of microorganisms, the temperature is preferably set to 6 hours or more if it is 10 ° C. or less and within 1 hour if it is 45 to 55 ° C. The enzyme reaction rate, that is, the softening rate during the incubation of the food, is determined by the amount of enzyme attached, the incubation time, and the incubation temperature, but is suitable for food for elderly people or those with difficulty in chewing / swallowing, eg It is preferable to soften from 10 ⁶ N / m ² to about 1.0 × 10 ³ N / m ² .

  The shape-retaining soft food can be cooked and ingested in the same manner as ordinary food. It can be applied to various processed foods such as chilled side dishes, retort foods, frozen foods, canned foods, and dried foods. In particular, when used for those with difficulty in swallowing, it is preferable to add the thickener after freezing.

  EXAMPLES Next, although this invention is demonstrated in detail from an Example, the technical scope of this invention is not limited to these Examples.

It was boiled for 10 minutes with boiling water in which 0.1% of vitamin C was added to bamboo shoots, carrots cut into 5 mm thickness and 20 mm × 20 mm, lotus root cut into 5 mm thickness, and burdock. It cooled to 5 degreeC with the refrigerator, and it immersed for 20 minutes in the aqueous solution which melt | dissolved 3% and 1% of enzyme (pectolyase, Shin Nippon Chemical 0.3 mass%), an amino acid seasoning, and salt, respectively. Thereafter, the food is taken out, slowly frozen at a set temperature of -15 ° C in a freezer (HRF-63ZT manufactured by Hoshizaki Electric Co., Ltd.), and then heated at a steam convection at 55 ° C (SOB-VS10 manufactured by Sanyo Electric Co., Ltd.) for 1.5 hours. After warming, the enzyme was inactivated by heating to 90 ° C. As a result of measuring the hardness (breaking strength with a creep meter RE2-30005B) of the obtained food material, the hardness was 5 × 10 ⁴ N / m ² or less, which was sufficiently soft for those having difficulty in chewing. After that, when a thickener dissolved in hardened flour was added, it became a food that was easy to eat for the care recipients with a good flavor while maintaining its shape.

  A lotus root, squid, taro, carrot, chicken, and pork cut to a thickness of 10 mm and bite were heated at 95 ° C. using steam convection (SOB-VS10 manufactured by Sanyo Electric Co., Ltd.). Then, ingredients and 1.0% by mass of enzyme (hemicellulase “Amano” 90 and papain (manufactured by Amano Enzyme)) and commercially available seasoning (2%), pH adjuster (citric acid 0.1% and its sodium salt 0) 0.8%) and an aqueous solution in which salt (2%) is dissolved, film-wrapped, and slowly frozen (−5 ° C./min, cooling rate) at −15 ° C. using a blast chiller (HBC-6TA3 manufactured by Hoshizaki Electric Co., Ltd.). . Thereafter, the mixture was heated for 1.5 hours with 55 ° C. steam convection (SOB-VS10 manufactured by Sanyo Electric Co., Ltd.) and then heated to 90 ° C. to deactivate the enzyme. As a result of measuring the hardness (breaking strength) of the obtained food material, it became sufficiently soft for those with difficulty in chewing / swallowing. After that, when a thickener dissolved in hardwood powder was added, it became a food that had a good flavor and was easy to eat for care recipients. Moreover, the bolus forming ability could be improved.

  Green beans, spinach, pork (thickness 1 cm), soybeans, salmon (fillet) were heated at 80 ° C. with steam convection (SOB-VS10 manufactured by Sanyo Electric Co., Ltd.). Then, ingredients and 0.5% by mass of enzyme (pectinase (manufactured by Yakult Yakuhin) and papain (manufactured by Amano Enzyme) and 1 teaspoon of commercially available seasoning, acidulant (rice vinegar 0.1%), salt (1%), baking soda (0.02%) dissolved in water, and xanthan gum as a main component, 0.2% by mass of a sanitizing agent is added, vacuum film packaging is performed, and a blast chiller (HBC-6TA3 manufactured by Hoshizaki Electric Co., Ltd.) is used. It was slowly frozen at -5 ° C. (−5 ° C./min, cooling rate), then stored in a refrigerator at 5 ° C. for 22 hours, and then heated to 90 ° C. to deactivate the enzyme. As a result of measuring the breaking strength, it became soft enough for those with difficulty in chewing and swallowing.After that, it was sterilized by heating to produce a frozen food. The flavor is good as it is and it is necessary It became easy to eat food for Mamorusha. In addition, it was possible to improve the bolus forming ability.

  Squid (thick skinned), octopus (thickness 1 cm), and taro were heated with boiling water for 10 minutes. Thereafter, 0.5% by mass of enzymes (Pectriase (Nippon Chemical) and papain (manufactured by Amano Enzyme) and 1 teaspoon of commercially available seasoning, emulsified oil (30%), and salt (1%) were dissolved in water. The sample was soaked in an enzyme solution adjusted to pH 6.0 with a citrate buffer solution for 5 minutes, then removed from the enzyme agent, and slowly frozen at −10 ° C. using a household refrigerator. After storage for a long time, the enzyme was deactivated by heating with boiling water, and the hardness (breaking strength) of the obtained food was measured, and as a result, it became soft enough for those with difficulty in chewing / swallowing. After that, it was stored at 3 ° C. Cooled in a microwave oven for home use, and then applied with a thickener containing xanthan gum, the shape remained the same and the food was easy to eat for care recipients. The ability to form bolus It could be over.

Claims (7)

Introduce a degrading enzyme agent or a degrading enzyme solution uniformly into a botanical ingredient lump that has been heat-treated at 65 ° C. or higher, and use the enzyme reaction inside the ingredient to keep the original ingredients in shape. A method for producing a softened food or food for people with difficulty in chewing / swallowing having improved texture and taste and having a hardness of 5 × 10 ⁴ N / m ² to 1.0 × 10 ³ N / m ² ,
As a method of introducing the decomposing enzyme agent or decomposing enzyme solution, after the decomposing enzyme agent or decomposing enzyme solution is attached to the surface of the food, it is not pressure treatment, and it reaches the ice crystal formation zone at a freezing rate slower than -10 ° C / min Freezing treatment generates ice crystals from the food surface to the inside of the food, and introduces the degrading enzyme to the center of the food using the solute movement of the decomposing enzyme agent or decomposing enzyme solution that accompanies ice crystal formation. A method for producing foodstuffs or foods characterized by the above.   The method for producing a food or food according to claim 1, wherein the food is frozen and thawed before the heat treatment. Using 0.001 to 1.0 g of enzyme agent or 0.01% by mass to 3% by mass of enzyme solution with respect to 100 g of foodstuff ,
By performing the ingredients were frozen ice point under or in cooling at a temperature of -5 ° C. to 60 ° C. The heating method of the foodstuff or food of claim 1, wherein causing the enzymatic reaction inside the food. As the enzyme solution, and wherein the carbohydrate, protein, by using an enzyme solution containing either substrate decomposing enzyme activity of lipid, to adjust the hardness of the food while maintaining the ingredients of the original shape The manufacturing method of the foodstuff or foodstuff as described in any one of Claims 1-3 to do. Adjust to pH 3 to pH 10 using organic acid and its salt, and use enzyme solution containing any one or more of nutrients such as salt, amino acids, fats and oils, thickeners, vitamins and minerals. The manufacturing method of the foodstuff or foodstuff as described in any one of Claims 1-4 characterized by the above-mentioned. Said a food enzyme, or enzyme solution is housed in the flexible packaging, both from hygienic food surface by freezing of claims 1-5, characterized in that to produce ice crystals toward the interior food A method for producing a food or food according to claim 1. The shape-retaining or soft food obtained by the method for producing food or food according to any one of claims 1 to 6 is heat-treated at 80 ° C or higher for 1 minute or longer, followed by enzyme deactivation, followed by drying or retorting. Alternatively, a method for producing a shape-retaining softened food for persons with difficulty in chewing or swallowing, which is subjected to a freezing treatment.