JP6332935B2 - Enzyme agent and method for producing softened food using the enzyme agent - Google Patents

Description

  The present invention relates to an enzyme agent for producing a softened food for eating by elderly people who are difficult to chew and a method for producing a softened food using the enzyme agent, and in particular, while maintaining the original shape of the food, Enzymes for producing softened foods that are soft enough to be crushed by the tongue or gums without being chewed by teeth, and that remove bitterness such as bitterness derived from enzyme agents, and softening using the enzyme agents The present invention relates to a method for producing food.

  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 purpose of the present invention is to maintain the original shape of the food, have a softness that can crush the food with the tongue and gums without chewing with the teeth, and remove the bitterness derived from the enzyme agent An object of the present invention is to provide an enzyme agent capable of easily producing food without using a dedicated device, and a method for producing a softened food using the enzyme agent.

  As a result of intensive studies to solve the above problems, the present inventor maintains the original shape of the food while immersing the food material in an enzyme solution containing a combination of kiwifruit and the enzyme, and does not chew with teeth. However, the present inventors have found that it is possible to produce a softened food that can be easily crushed by the tongue and gums, and from which the bitterness derived from the enzyme agent has been removed, thereby completing the present invention.

  That is, the present invention is an enzyme agent for producing a softened food that has sufficient softness while removing the bitterness derived from the enzyme agent while maintaining the original shape of the food, and includes kiwifruit and enzyme The present invention provides an enzyme agent for softened food, characterized by containing 0.005% (w / w) or more of the agent.

  The present invention also includes an enzyme treatment step of immersing a food material in a solution containing the kiwifruit and an enzyme agent for softened food containing 0.005% (w / w) or more of the enzyme agent, and the enzyme-treated food material. And a method for producing a softened food, comprising a heat treatment step of heating the food.

  According to the enzyme agent for softened food and the method for producing softened food using the enzyme agent according to the present invention, it is possible to easily crush it with the tongue or gums without chewing with teeth while maintaining the original shape of the food. A softened food that has softness and that has been freed from the bitterness derived from the enzyme agent can be easily produced without using a dedicated device.

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

  The enzyme agent for softened food in this embodiment is demonstrated. The enzyme agent for softened food of the present invention contains kiwifruit and 0.005% (w / w) or more of the enzyme agent.

  The kiwifruit is not particularly limited as long as the effect of the present invention is obtained. For example, Hayward type, Bruno type, Abbott type, Elmwood type, perfume type, persimmon type, greensil type, Monty type, Gracie Species, Apple Kiwi (Red Honey), Red Heart, Golden King, Rainbow Red, Hort 16A, 39 Kobayashi, Pure Country, First Emperor, Teardrop, Red, Grape Kiwi, Sanuki Gold species, rich varieties of fragrant species, Nobuyama, Hirano species, Tsukiyama species, one-year-old species, Mitsuko species, baby kiwi species, Awaji species, Nagano species, and the like.

  The shape of the kiwifruit is not particularly limited as long as the effects of the present invention can be obtained, but from the viewpoint of softening power to food materials and prevention of miscellaneous taste such as bitterness by an enzyme agent, a small piece shape obtained by cutting kiwifruit In addition, it is preferable to use a liquid crushed with a mixer or the like.

  The concentration of the kiwifruit is preferably 40 to 60% (w / w) with respect to the enzyme solution from the viewpoints of softening power to the food material, prevention of bitterness such as bitterness, and prevention of deformation of the food material.

  The enzyme agent 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 viewpoint of sex, an enzyme agent derived from papaya is preferred.

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

  Conventionally, an enzyme agent derived from papaya has been used to soften proteins in food materials because the main enzyme contained therein is papain, a proteolytic enzyme. It is also well known that the main enzyme contained in kiwifruit is a proteolytic enzyme. Like papain, kiwifruit has been used to soften proteins in food materials. However, it has been unexpectedly found that an enzyme solution containing a combination of papaya-derived enzyme and kiwifruit has an effect of softening vegetables containing a large amount of fiber. It was also found that an enzyme solution containing a combination of papaya-derived enzyme and kiwifruit has the effect of preventing discoloration of vegetables.

  The preparation method of the enzyme agent for softened food of this embodiment is not specifically limited, What is necessary is just to mix a predetermined raw material.

  The enzyme agent for softened food of this embodiment can contain other food materials and food additives as long as the effects of the present invention are not hindered.

  The shape of the enzyme agent for softened food of the present embodiment is not particularly limited as long as the effects of the present invention are not hindered, and may be liquid or solid.

  Next, the manufacturing method of the softened food of this embodiment is demonstrated. The method for producing a softened food according to the present invention includes an enzyme treatment step of immersing a food material in a solution containing the above-mentioned kiwifruit and an enzyme agent for softened food containing 0.005% (w / w) or more of the enzyme agent, And a heat treatment step for heating the enzyme-treated food material.

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

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

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

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

  In this embodiment, the food material does not need to be pretreated for allowing the enzyme agent for softened food of the present invention to act, and can be used as it is.

  In this embodiment, the food material is immersed in a solution containing kiwifruit and an enzyme agent for softened food containing 0.005% (w / v) or more of the enzyme agent to perform enzyme treatment. As a result, the food material is softened by the synergistic effect of the kiwifruit and the enzyme agent, and the miscellaneous taste such as the bitterness of the enzyme agent is removed from the food material by the action of the kiwifruit.

  The kiwi fruit used in the present embodiment is not particularly limited as long as the effects of the present invention can be obtained. For example, Hayward type, Bruno type, Abbott type, Elmwood type, perfume type, amber type, green sill type , Monty species, Gracie species, Apple Kiwi species, Red Heart species, Golden King species, Rainbow Red species, Hort 16A species, Kobayashi 39 species, Pure Country species, First Emperor species, Teardrop species, Fresh species, Examples include grape kiwi, Sanuki gold, rich and dense varieties, Nobuyama, plains, Tsukiyama, one-year-old, light incense, baby kiwi, Awaji, Nagano it can.

  The shape of the kiwifruit used in the present embodiment is not particularly limited as long as the effects of the present invention can be obtained. From the viewpoint of softening power to food materials and prevention of misting such as bitterness by an enzyme agent, kiwifruit is used. It is preferable to use a cut piece and / or a liquid crushed with a mixer or the like.

  The concentration of kiwifruit in the present embodiment is preferably 40 to 60% (w / w) from the viewpoints of softening power to food materials, prevention of imparting miscellaneous taste such as bitterness, and prevention of shape loss of food materials.

  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.

  The concentration of the enzyme agent in the present embodiment is preferably 0.005 to 0.0125% (w / w) from the viewpoint of softening power to the food material, prevention of imparting miscellaneous taste such as bitterness, and prevention of deformation of the food material. .

  Conventionally, papaya-derived enzyme agents have been used to soften meat because the main enzyme contained therein is the proteolytic enzyme papain. It is also well known that the main enzyme contained in kiwifruit is a proteolytic enzyme, and like papain, kiwifruit has been used to soften meat. However, it has been unexpectedly found that an enzyme solution containing a combination of papaya-derived enzyme and kiwifruit is also effective for softening vegetables such as fiber. It was also found that an enzyme solution containing a combination of papaya-derived enzyme and kiwifruit has the effect of preventing discoloration of vegetables.

  The solution containing the softened food enzyme agent used in the present embodiment can be frozen after the solution is prepared. Moreover, the solution containing the enzyme agent for softened foods in this invention can also be prepared using the kiwi fruit frozen-processed.

  The time for immersing the food material in the solution containing the enzyme agent for softened food in the present embodiment can be appropriately set so that the food material is soft enough for the purpose, but from the viewpoint of workability, 1-18. Time is preferred.

  The temperature at which the food material is immersed in the solution containing the enzyme agent for softened food in the present embodiment is not particularly limited as long as the effect of the present invention is not hindered, but from the viewpoint of preventing the food material from being contaminated by microorganisms, It is preferable to carry out at 2-6 degreeC.

  The food material immersed in the solution containing the enzyme agent for softened food in the present embodiment is taken out from the solution, drained, and then heat-treated.

  The said heat processing will not be restrict | limited especially if the effect of this invention is acquired, For example, heat processing, such as boiling, baking, steaming, and boiling, can be mentioned.

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

  Although the food cooked by this embodiment is not specifically limited, For example, boiled foods, grilled foods, steamed foods, boiled foods, etc. can be mentioned.

  The softened food cooked according to the present embodiment has the original shape of the food as shown in FIG. 1 despite being soft enough to be easily crushed by the tongue or gums without being chewed by teeth. ing. Moreover, there is no bitterness derived from the enzyme agent used for softening, 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. Preparation of Enzyme for Softened Food Liquid kiwifruit crushed with a mixer or commercially available diced piece of kiwifruit so that the kiwifruit concentration is 50% (w / w) with respect to water South America Chile, distributor: Ask Co., Ltd.), water is added, and suberase (trademark) and meat (produced by Foodcare Co., Ltd.) 4-10% (w / w) (enzyme) containing enzyme derived from papaya The enzyme agent solution for softened foods was prepared by adding 0.005-0.0125% (w / w) as a density | concentration (Examples 1-6).

  Also, the enzyme solution for softened food of Example 2 prepared above (liquid kiwifruit concentration 50% (w / w), papaya-derived enzyme agent concentration 5% (w / w) (0.00625% as enzyme concentration) (W / w)) was put in a freezer (−20 ° C.) and subjected to a freezing treatment to prepare an enzyme agent for frozen processed softened food (Example 7).

  Furthermore, after adding water to liquid kiwifruit crushed with a mixer so that the kiwifruit concentration is 50% (w / w) with respect to water, it is placed in a freezer (−20 ° C.) and frozen. , Suberase (trademark) and meat (produced by Foodcare Co., Ltd.) containing the papaya-derived enzyme in the kiwifruit solution thawed by placing it in a refrigerator (2 to 6 ° C.) or in measured water immediately before use. 5% (w / w) (0.00625% (w / w) as the enzyme concentration) was added to prepare an enzyme solution for softened food using frozen processed kiwifruit (Example 8).

  In addition, as a comparative example, Suberase (trademark) and meat (product made from food care) 4-10% (w / w) containing the enzyme derived from papaya (0.005-0.0125% (w / w) as an enzyme concentration) w)) only containing an enzyme solution (Comparative Examples 1-1 to 1-6) and a kiwifruit solution containing only liquid or small pieces of kiwifruit (Comparative Examples 2-1 to 2-2) did.

  Also, instead of kiwifruit, orange, pineapple or papaya is used, and water is added to various liquid fruits crushed with a mixer so that the concentration of these fruits is 50% (w / w) with respect to water. Comparative Example of Suberase (Trade Mark) and Meat (Food Care Co., Ltd.) 4% (w / w) (0.005% (w / w) as the enzyme concentration) each containing an enzyme derived from papaya It was set to 3-5.

2. Manufacture of softened food (1) Oven-baked chicken 40 g of chicken is put in a sealed bag and the above 1. Enzyme solution for softened food prepared in Example 3 (liquid kiwifruit concentration 50% (w / w), papaya-derived enzyme agent concentration 8% (w / w) (enzyme concentration 0.01% (w / w)) w)) 20 mL was added and the mouth of the sealed bag was closed so that the chicken was completely immersed in the softened food enzyme solution, which was kept in the refrigerator (2-6 ° C.) for 14 hours, and then softened. The chicken was taken out from the enzyme solution for food, washed lightly, and placed on cooking paper to drain the liquid.

  After the enzyme-treated chicken was put in an oven, the temperature in the oven was raised from room temperature to 170 ° C. and kept at 170 ° C. for about 2 minutes to heat-treat the chicken. The time for the oven to reach 170 ° C. was about 16 minutes. In addition, the heat-treated chicken was seasoned so as to have a desired flavor (Production Example 1).

  In addition, the case where the enzyme agent solution derived from papaya which does not contain kiwifruit (Comparative Example 1-4) is used, Comparative production example 1-1, the kiwifruit solution which does not contain the enzyme agent derived from papaya prepared with liquid kiwifruit The case of using (Comparative Example 2-1) was referred to as Comparative Production Example 1-2. Moreover, when using what was prepared with orange, pineapple, or papaya instead of kiwifruit (comparative examples 3-5), it was set as comparative manufacture examples 1-3 to 1-5.

  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 (7 men, 13 women, and ages 32 to 69. The sensory test was evaluated by the sensory evaluator. "Five points", "Fill easily with the tongue" four points, "Can be crushed with the tongue" three points, "Fine to the tongue difficult" two points, "Crush with the tongue" The case where “cannot be performed” is given 1 point, and the average value is 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: bitter bitterness) 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 2, a sample (Production Example 1) prepared by treating chicken with a softened food enzyme solution containing a combination of kiwifruit and papaya-derived enzyme preparation (Production Example 1) In all the comparative production examples (comparative production examples 1-1 to 1-5), the toothpick was broken and the sample could not be cut. The sample of Production Example 1 has a softness of 3.55, which is higher than 2.15 to 2.45 in Comparative Production Examples 1-1 to 1-5, and is difficult to chew. It was soft enough for elderly people to eat easily.

  In addition, regarding the appearance of the sample of Production Example 1, 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 by the enzyme agent derived from a papaya, the sample of the manufacture example 1 has a bitterness degree of 1.35, and is a low value compared with 2.8 of the case where a kiwifruit is not included (comparative manufacture example 1-1). The bitterness of the sample could be removed by combining kiwifruit.

  In this way, combining the kiwifruit and the enzyme agent can remove the bitterness peculiar to the enzyme agent, and combining the kiwifruit and the enzyme agent can make the food material softer than the case of using them alone. did it. Moreover, even if it combined fruit and enzymes other than kiwifruit, the softening effect | action and bitterness suppression effect of the foodstuff material obtained with kiwifruit were not recognized.

(2) Oven-baked pork 5 pieces of pork (27-30 g / sheet) are put in a sealed bag, and 1. Enzyme solution for softened food prepared in Example 1 (liquid kiwifruit concentration 50% (w / w), papaya-derived enzyme agent concentration 4% (w / w) (enzyme concentration 0.005% (w / w)) w)) 20 mL was added and the mouth of the sealed bag was closed so that the pork was completely immersed in the softened food enzyme solution, which was kept in the refrigerator (2-6 ° C.) for 15 hours, and then softened. Pork was taken out from the enzyme solution for food and drained.

  The enzyme-treated pork is placed in the oven when the temperature in the oven reaches 150 ° C., and then the temperature in the oven is increased from 150 ° C. to 170 ° C. and held at 170 ° C. for about 5 to 10 minutes. The pork was heat-treated. The time for the oven to reach 150 to 170 ° C. was about 2 minutes. Moreover, the heat-treated pork was seasoned so as to have a desired flavor (Production Example 2).

  In addition, the case where the enzyme agent solution (comparative example 1-1) derived from papaya which does not contain kiwifruit is used, Comparative production example 2-1, the kiwifruit solution which does not contain the enzyme agent derived from papaya prepared with liquid kiwifruit The case of using (Comparative Example 2-1) was referred to as Comparative Production Example 2-2.

  Regarding the hardness, bitterness and appearance of the sample, 2. Evaluation was performed in the same manner as in (1).

  As shown in Table 3, the sample (Production Example 2) prepared by heat-treating pork with a softened food enzyme solution containing a combination of kiwifruit and papaya-derived enzyme is soft. The degree is 4.75, which is higher than 2.7 to 3.5 in Comparative Production Examples 2-1 to 2-2, and can be easily eaten even by elderly people who are difficult to chew. It was soft.

  In addition, regarding the appearance of the sample of Production 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 by the enzyme agent derived from papaya, the sample of the manufacture example 2 has a bitterness degree of 1.05, and is a low value compared with 1.7 of the case where a kiwifruit is not included (comparative manufacture example 2-1). The bitterness of the sample could be removed by combining kiwifruit. On the other hand, in the case of kiwifruit alone (Comparative Production Example 2-2), the kiwifruit-derived bitterness was conspicuous from the mutual relationship between kiwifruit and pork, and the bitterness level was as high as 2.65.

  In this way, combining the kiwifruit and the enzyme agent can remove the bitterness peculiar to the enzyme agent, and combining the kiwifruit and the enzyme agent can make the food material softer than the case of using them alone. did it.

(3) Boiled fish 1
Place the salmon fillet (60 g / sheet) in a sealed bag, where 1. Enzyme solution for softened food prepared in Example 2 (liquid kiwifruit concentration 50% (w / w), papaya-derived enzyme agent concentration 5% (w / w) (enzyme concentration 0.00625% (w / w)) w)) 50 mL was added and the mouth of the sealed bag was closed so that the salmon fillet was completely immersed in the softened food enzyme solution, which was kept in the refrigerator (2-6 ° C.) for 14 hours, The salmon fillets were removed from the softened food enzyme solution and drained.

  Put the enzyme-treated salmon fillets (60 g / sheet) in 200 mL of prepared broth (temperature 30 ° C.), boil 12 minutes on low heat, 6 minutes on medium heat (18 minutes in total), and then turn off the fire. The salmon fillets were heated with hot water by holding for about 1 minute (Production Example 3).

  In addition, the case where the enzyme agent solution derived from papaya not containing kiwifruit (Comparative Example 1-2) was used, Comparative Production Example 3-1, the kiwifruit solution not containing the enzyme agent derived from papaya prepared with liquid kiwifruit The case of using (Comparative Example 2-1) was determined as Comparative Production Example 3-2.

  Regarding the hardness, bitterness and appearance of the sample, 2. Evaluation was performed in the same manner as in (1).

  As shown in Table 5, samples of salmon fillets (60 g / sheet) prepared by heat treatment after treatment with a softened food enzyme solution in which kiwifruit and papaya-derived enzyme agent were combined ( Manufacture example 3) has a softness of 3.65, shows a higher value than 2.3 to 3.3 in the case of Comparative manufacture examples 3-1 to 2-3, and elderly people who have difficulty chewing But it was soft enough to eat easily.

  In addition, regarding the appearance of the sample of Production Example 3, the shape of the food is firmly maintained despite the fact that these samples are soft enough to be 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 by the enzyme agent derived from a papaya, the sample of the manufacture example 3 has a bitterness degree of 1.05, and is a low value compared with 1.3 of the case where a kiwifruit is not included (comparative manufacture example 3-1). The bitterness of the sample could be removed by combining kiwifruit.

  In this way, combining the kiwifruit and the enzyme agent can remove the bitterness peculiar to the enzyme agent, and combining the kiwifruit and the enzyme agent can make the food material softer than the case of using them alone. did it.

(4) Boiled fish 2
Filled pieces (60 g / sheet) of various fish (carp, carp, carp or carp) in a sealed bag, where 1. Enzyme solution for softened food of Example 4, 5 or 6 prepared in step (Small kiwifruit concentration 50% (w / w), papaya-derived enzyme concentration 7-10% (w / w) (enzyme concentration) As a result, 30 mL of 0.00875 to 0.0125% (w / w) was added, and the mouth of the sealing bag was closed so that various fish fillets were completely immersed in the softened food enzyme solution. (2-6 ° C.) for 15 hours, various fish fillets were taken out of the softened food enzyme solution, washed lightly, placed on cooking paper, drained, and subjected to a freezing treatment.

  After thawing the frozen pieces (60g / sheet) of various frozen fish (salmon, salmon, salmon, or salmon) treated with the enzyme in a refrigerator (2-6 ° C), the prepared broth is prepared in 200mL (temperature of about 30 ° C). It was put in and boiled for about 10 minutes so as not to boil, and then heat-heated by stopping the fire, covering and holding for about 10 minutes (Production Examples 4 to 7).

  In addition, the case where the enzyme agent solution (comparative example 1-3, 1-5, or 1-6) derived from papaya which does not contain kiwifruit is used for comparative manufacture examples 4-1 to 7-1, small pieces of kiwifruit The case of using the kiwifruit solution (Comparative Example 2-2) that does not contain the papaya-derived enzyme agent prepared in the above was designated as Comparative Production Examples 4-2 to 7-2.

  Regarding the hardness, bitterness and appearance of the sample, 2. Evaluation was performed in the same manner as in (1).

  As shown in Table 7, samples prepared by treating various fish fillets with an enzyme solution for softened food, which is a combination of kiwifruit and papaya-derived enzyme agent (Production Examples 4 to 7) ) Has a softness of 4.15 to 4.8, which is higher than 2.7 to 3.6 in Comparative Production Examples 4-1 to 7-2 and is difficult to chew It was soft enough to be eaten easily.

  In addition, regarding the appearance of the samples of Production Examples 4 to 7, 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 maintained. As a result, the food was not deformed or slipped due to dissolution of the food surface.

  Furthermore, about the bitterness by the enzyme agent derived from a papaya, the samples of the manufacture examples 4-7 have a bitterness degree of 1.0-1.05, and do not contain kiwifruit (comparative manufacture examples 4-1 to 7-1). ) Was lower than 1.4 to 1.5, and the bitterness of the sample could be removed by combining kiwifruit.

  In this way, combining the kiwifruit and the enzyme agent can remove the bitterness peculiar to the enzyme agent, and combining the kiwifruit and the enzyme agent can make the food material softer than the case of using them alone. did it.

(5) Steam hot-air grilling using fish convection 60g / sheet of various fish (sea bream, sea bream, sea bream or sea bream) are placed in a sealed bag, and the above 1. Enzyme solution for softened food of Example 4, 5 or 6 prepared in step (Small kiwifruit concentration 50% (w / w), papaya-derived enzyme concentration 7-10% (w / w) (enzyme concentration) As a result, 30 mL of 0.00875 to 0.0125% (w / w) was added, and the mouth of the sealed bag was closed so that various fish fillets were completely immersed in the softened food enzyme solution. (2-6 ° C.) for 15 hours, various fish fillets were taken out of the softened food enzyme solution, washed lightly, placed on cooking paper, drained, and subjected to a freezing treatment.

  After thawing 60 g / piece of various frozen fish (salmon, salmon, salmon or salmon) treated with the enzyme in the refrigerator (2 to 6 ° C.), the various fish fillets were convectioned (SSC-10SC, manufactured by Marzen Co., Ltd.). ) And subjected to heat treatment by combination baking. Note that “combination grilling” means that “hot air” and “steam” are simultaneously fed into a convection chamber and are circulated by a fan for heating. Moreover, the set temperature in combi-baking using the convection was set to a center temperature of 78 ° C. and a baking temperature of 160 ° C. After the center temperature reached 78 ° C., the fish were heat-treated by holding for about 2 to 3 minutes. Moreover, the center temperature at the time of completion was 86 degreeC. Moreover, the various fish fillets prepared in this way were seasoned so as to have a desired flavor (Production Examples 8 to 11).

  In addition, the case where the enzyme agent solution (comparative example 1-3, 1-5, or 1-6) derived from papaya which does not contain kiwifruit is used as comparative manufacture example 8-1 to 11-1, small piece-like kiwifruit. The case of using the kiwifruit solution (Comparative Example 2-2) that does not contain the papaya-derived enzyme agent prepared in the above was designated as Comparative Production Examples 8-2 to 11-2.

  Regarding the hardness, bitterness and appearance of the sample, 2. Evaluation was performed in the same manner as in (1).

  As shown in Table 9, samples prepared by heat-treating various fish fillets with an enzyme solution for softened food, which is a combination of kiwifruit and papaya-derived enzyme agent (Production Examples 8 to 11) ) Has a softness of 3.6 to 4.15, which is higher than 2.3 to 3.55 in the case of all comparative production examples (comparative production examples 8-1 to 11-2). It was soft enough to be eaten easily even by elderly people who have difficulty chewing.

  Moreover, about the external appearance of the sample of manufacture examples 8-11, for example, the elderly people who cannot chew easily like these steam hot-air baking (manufacture example 8) of the salmon shown in FIG. Despite being as soft as possible, the shape of the food was firmly maintained, and no slippage due to the out of shape of the food or dissolution of the food surface was observed.

  Furthermore, about the bitterness by the enzyme agent derived from papaya, the samples of Production Examples 8 to 11 have a bitterness of 1.0 to 1.15 and do not contain kiwifruit (Comparative Production Examples 8-1 to 11-1). The bitterness of the sample was removed by combining kiwifruit with a low value compared to 2.6 to 2.9.

  In this way, the combination of kiwifruit and the enzyme agent can remove the bitterness peculiar to the enzyme agent, and the combination of the kiwifruit and the enzyme agent can make the food material softer than those alone. did it.

3. Manufacture using frozen softened food enzyme preparations 60 g of various food materials (chicken or rice cake) are placed in a sealed bag. Enzyme solution for softened food of Example 2 (non-frozen), Example 7 (frozen) or Example 8 (use frozen fruit) prepared in (liquid kiwifruit concentration 50% (w / w), papaya-derived enzyme Add 30 mL of 5% (w / w) agent concentration (0.00625% (w / w) as the enzyme concentration), close the mouth of the airtight bag so that the various food materials are completely immersed in the softened food enzyme solution. After holding this in the refrigerator (2-6 ° C.) for 15 hours, various food materials were taken out from the softened food enzyme solution, washed lightly, and placed on cooking paper to drain the liquid. .

  Various enzyme-treated food materials were put in an oven, the temperature in the oven was raised from room temperature to 160 ° C., and then kept at 160 ° C. for about 5 minutes to heat-treat various food materials. The time for the oven to reach 160 ° C. was about 15 minutes. Moreover, the various food materials cooked in this way were each seasoned so as to have a desired flavor (Production Examples 12 to 17).

  Regarding the hardness, bitterness and appearance of the sample, 2. Evaluation was performed in the same manner as in (1).

  As shown in Table 11, samples prepared by subjecting various food materials (chicken or salmon) to enzyme treatment using the frozen processing softened food enzyme agent (frozen) of Example 7 and then heat treatment (Manufacturing Example 13) And the sample (manufacture examples 14 and 17) prepared by carrying out an enzyme treatment using the enzyme agent for softening foods (use frozen fruit) using the frozen kiwifruit of Example 8 and Example 8 is used, Both were easily cut with a toothpick in the same manner as in Example 2 (Production Examples 12 and 15) when prepared using the softened food enzyme preparation (non-frozen). Moreover, the sample (Production Examples 13 and 16) when the frozen processed softened food enzyme agent is used and the softened food enzyme product (Manufactured Examples 14 and 17) using the frozen kiwifruit are softer. 3.25 to 4.4, showing almost the same value as the sample when the non-frozen softened food enzyme preparation was used (Production Examples 12 and 15), and the non-frozen softened food enzyme preparation was used. No difference was observed.

  Moreover, about the external appearance of the sample (manufacture example 13 and 16) at the time of using the enzyme agent for frozen processing softened foods, and the sample of the softening food enzyme agent (manufacturing examples 14 and 17) using the frozen processing kiwifruit, There was no difference from the samples in the case of using the frozen softened food enzyme preparation (Production Examples 12 and 15).

  Furthermore, about the bitterness by the enzyme agent derived from papaya, when using the enzyme agent for frozen processed softened food (Production Examples 13 and 16) and the enzyme agent for softened food using frozen kiwifruit ( The samples of Production Examples 14 and 17) have a bitterness of 1.05 to 1.35, and have almost the same values as the samples in the case of using an unfrozen softened food enzyme preparation (Production Examples 12 and 15). As shown, no difference from the case of using the non-frozen softening food enzyme was observed.

  Thus, it has been found that the effect of the present invention can be obtained even by freezing an enzyme solution for softened foods that combines the kiwifruit of the present invention and the enzyme agent. It was also found that the effect of the present invention can be obtained even when the softened food enzyme solution of the present invention is prepared using the frozen kiwifruit.

Claims (6)

Kiwi fruit liquid 40-60% (w / w),
0.005% papain enzyme (w / w) ~0.0125% and (w / w) seen including,
For producing a softened food from which the bitter taste of the papain enzyme has been removed by the kiwifruit ,
Enzyme for softened food. It has an enzyme treatment step of immersing a food material in a solution containing the softened food enzyme agent according to claim 1 ,
Method for producing softened food. Furthermore, the manufacturing method of the softened foodstuff of Claim 2 which has the heat processing process which heats the said foodstuff material processed with the enzyme. The immersion time of the food material in the enzyme treatment step is 1 to 18 hours,
The method for producing a softened food according to claim 2 or 3 . The immersion temperature of the food material in the enzyme treatment step is 2 to 6 ° C.
The manufacturing method of the softened foodstuff of any one of Claims 2-4 . Having a freezing treatment step of freezing the solution containing the softening food enzyme agent,
Method for producing a softened food product according to any one of claims 2-5.