JP6371617B2 - Softening method - Google Patents

Description

The present invention relates to a softening method .

  For example, there are many elderly patients and patients who cannot chew or swallow hard food due to some disease (those with difficulty in chewing / swallowing). These people usually consume a mixture of a plurality of foods in a paste or liquid form by grinding.

  However, in such a case, it is not clear what food (foodstuff) is being eaten, the appetite is not sufficient, and as a result, adverse effects such as loss of physical strength are likely to occur. Therefore, from the viewpoint of increasing appetite, it is important to maintain not only the softness of the foodstuff but also the shape of the foodstuff itself that the foodstuff originally has.

  As a method for softening an animal material that satisfies both of these conditions, for example, in Patent Document 1, a protein-degrading enzyme such as papain is used to soften an animal material while maintaining the shape of the animal material. A softening method is disclosed.

  However, in the softening method described in Patent Document 1, although the shape of the food material itself originally possessed by the animal material is maintained to some extent, it is said that it is inferior in texture and flavor and can be eaten deliciously. It was difficult.

  For the purpose of solving such problems, the present inventors have studied, for example, a softening method using an enzyme treatment solution containing a protein-degrading enzyme, starch, and curdlan. .

  According to the softening method described in Patent Document 2, a food that is excellent in texture and flavor and can be eaten deliciously can be obtained. However, in the obtained food, unevenness occurs in hardness, texture, and the like. Showed a trend.

JP 2008-125437 A JP 2010-166904 A

An object of the present invention is to provide a softening method capable of surely softening an animal material without causing variation while maintaining the texture and flavor.

Such an object is achieved by the present inventions (1) to ( 6 ) below.
(1) A softening method for softening animal materials made of meat or seafood,
A curing treatment step for curing the animal material by modifying the protein contained in the animal material;
A drilling process for drilling the cured animal material;
By contacting the treatment liquid drilled by said animal material, have a, hydrolyzing hydrolysis process the protein,
The curing treatment step is an acid treatment step in which the animal material is contacted with an acid to acid-modify the protein, or an alkali in which the animal material is contacted with an alkali to alkali-modify the protein. A softening method characterized by being a treatment step .

( 2 ) The softening method as described in ( 1 ) above, wherein in the drilling process, a tenderizing method is used in which one or more needle-shaped blades are pierced into the cured animal material. Method.

( 3 ) The hydrolysis treatment step includes an enzyme treatment step in which the animal material that has been perforated is brought into contact with an enzyme treatment solution containing a protein degrading enzyme, an acid treatment step in which the acid treatment solution exhibits acidity, or The softening method according to the above (1) or (2) , which is an alkali treatment step for contacting with an alkaline solution exhibiting alkalinity.

( 4 ) In the hydrolysis treatment step, the treatment liquid is brought into contact with the perforated animal material using an immersion method in which the perforated animal material is immersed in the treatment liquid. 1) The softening method according to any one of ( 3 ).

( 5 ) The softening method according to any one of (1) to (4), further including a heat treatment step of heating the animal material in which the protein is hydrolyzed after the hydrolysis treatment step.

( 6 ) The softening method according to ( 5 ), wherein the heating temperature in the heat treatment step is 50 ° C. or higher and 130 ° C. or lower.

  According to the present invention, a softened animal food material having a smooth texture can be obtained because the animal material can be reliably softened without causing variation while maintaining the texture and flavor. It becomes.

  Therefore, such a softened animal food material is suitable for the elderly and those who have difficulty swallowing and chewing.

Hereinafter, the softening method of the present invention will be described in detail based on preferred embodiments.

  The softening method of the present invention is a method for softening an animal material made of meat or fish and shellfish, and a curing treatment step for curing the animal material by modifying the protein contained in the animal material. A drilling treatment step for drilling the cured animal material; and a hydrolysis treatment step for hydrolyzing the protein by bringing a treatment liquid into contact with the punched animal material. It is characterized by.

  Here, the animal material to which the present invention is applied consists of meat or seafood. Of these, the meat is not particularly limited. For example, beef, pork, horse, sheep, chicken, duck, livestock such as turkey, beef, deer, bear-like beef, whale, seafood such as sea pig Examples include animals, ducks, ostriches, meat such as kangaroos and crocodiles, skins, and processed products thereof. In addition, the seafood is not particularly limited, for example, fish such as tuna, marlin, salmon, horse mackerel, mackerel, red fish, shellfish such as red shellfish, scallops, cephalopods such as octopus, squid, and Raw meat such as crustaceans such as shrimp, crab and krill, and processed products thereof can be mentioned.

  If the softening method of the present invention is applied to the softening of these animal materials, as will be described in detail later, the animal materials can be reliably softened while maintaining their texture and flavor, A softened animal food that can be swallowed and eaten deliciously even by elderly people and those who have difficulty swallowing and chewing can be produced without causing unevenness in the resulting softened animal food.

  The softening method of the animal material according to the present embodiment includes: [1] a curing treatment step for hardening the animal material by modifying the protein contained in the animal material; and [2] punching the animal material. Punching process, [3] hydrolysis process for hydrolyzing protein contained in animal material, [4] heat treatment process for heating animal material, and [5] freezing animal material. Freezing process step.

  By passing through this process, the protein and peptide molecular chains that are constituents of the animal material are cut (hydrolyzed) evenly throughout the whole while maintaining the texture and flavor of the animal material. As a result, the softening can be performed while maintaining the shape of the food material. In addition, the animal material can be softened without causing unevenness.

Hereinafter, each process is explained in full detail.
[1] Curing treatment step First, an animal material to be softened is prepared.

  The animal material (animal food) prepared here may be meat, skin, or processed products such as ham and sausage when meat is softened. Moreover, when softening fish and cephalopods, it may be a fillet excluding skin and internal organs, or may be subjected to a curing process as it is without any pretreatment. In addition, when softening shellfish and crustaceans, remove shells. Further, the animal material may be raw without being subjected to a freezing treatment, may be thawed after the freezing treatment, and may be frozen after being frozen. May be.

  Next, the prepared animal material is subjected to a curing process for curing the animal material by denaturing the protein contained in the animal material.

  The curing treatment is not particularly limited as long as it can denature the protein contained in the animal material. For example, [1-1] by heating the animal material, Heat treatment to heat denature white matter, [1-2] Acid treatment to acidify protein by contacting animal material with acid, [1-3] Tanning animal material to contact with alkali Examples include alkali treatment for alkali modification of white matter. Hereinafter, each of these processes [1-1] to [1-3] will be sequentially described.

[1-1] Heat treatment step In this heat treatment, the prepared animal material is heated.

  As described above, prior to the perforating process step [2] described later, the animal material is heated, so that the protein contained in the animal material is denatured, and as a result, the animal material is cured. . For this reason, in the drilling process step [2], which will be described later, when the animal material is drilled, the drilling can be performed easily and reliably.

  The heat treatment method is not particularly limited. For example, a method of heating an animal material under humidification (a method of steaming), a method of immersing an animal material in hot water (a method of boiling), an animal material Method of spraying or applying hot water (spraying or application method), method of bringing animal material into contact with flame (flame method), method of spraying heated air on animal material (hot air heating method), heating animal material On the heated cooking oil (oil frying method), the method of heating the animal material by irradiating the microwave (microwave irradiation method), and the animal material on the heated plate (frying pan) The method of heating etc. is mentioned, Among these, it can use combining 1 type (s) or 2 or more types.

  Among these, as a heat treatment method, a method of heating an animal material under humidification (a method of steaming) is particularly suitable.

  According to this method, it is possible to easily and accurately control the temperature throughout the whole of the animal material during the heat treatment.

  Further, the animal material can be heated without causing discoloration (degeneration) of the outer surface such as burnt eyes, that is, without damaging the appearance of the animal material.

  In this case, the humidity of humidification is preferably about 60 to 100% RH, and more preferably about 85 to 100% RH in terms of relative humidity. By heating the animal material under humidification in such a range, the animal material can be heated evenly to the center of the animal material without causing discoloration (degeneration) of the outer surface of the animal material. it can.

  The heating temperature (temperature at the center of the animal material) is preferably about 50 to 130 ° C, more preferably about 60 to 80 ° C. By setting within this range, it is possible to uniformly heat the center of the animal material.

  In addition, the heating time is not particularly limited because it varies slightly depending on the heating temperature of the animal material, but when it is within the temperature range, it is preferably about 5 to 30 minutes, and preferably about 10 to 20 minutes. More preferred. By heating the animal material in such a time, the center of the animal material can be heated more reliably and uniformly (to the whole animal material), and the animal material can be cured uniformly over the entire animal material. be able to.

[1-2] Acid treatment step In this acid treatment, the prepared animal material is brought into contact with an acid solution showing acidity.

  Thus, prior to the perforation processing step [2] described below, the animal material is acid-treated, so that the protein contained in the animal material is denatured, and as a result, the animal material is cured. To do. For this reason, in the drilling process step [2], which will be described later, when the animal material is drilled, the drilling can be performed easily and reliably.

  The acid treatment method is not particularly limited. For example, a method of immersing an animal material in an acid solution (immersion method) and a method of spraying or applying an acid solution to the animal material (spray method or application method) ), A reduced pressure impregnation method, and the like, and one or more of these can be used in combination.

  Among these, the acid treatment method is particularly preferably a method (immersion method) in which an animal material is immersed in an acid solution.

  According to this method, since the entire outer surface of the animal material can be uniformly contacted with the acid solution during the acid treatment, the entire animal material can be uniformly cured.

  In this case, the pH of the acid solution is preferably 2.0 or more and less than 7.0, and more preferably 2.5 or more and 5.5 or less. By performing acid treatment on the animal material at a pH within such a range, the animal material can be uniformly acid-treated to the center side of the animal material without causing discoloration (degeneration) of the outer surface of the animal material. it can.

  The temperature of the acid solution is preferably about 4 to 40 ° C, more preferably about 4 to 20 ° C. By setting within this range, the acid treatment can be homogeneously performed to the center of the animal material.

  In addition, the time for dipping in the acid solution is slightly different depending on the temperature of the acid solution, and is not particularly limited. However, in the case of the temperature range, it is preferably about 5 minutes to 24 hours, and about 16 to 24 hours. Is more preferable. By immersing the animal material in the acid solution for such a time, it is possible to uniformly treat the animal material to the center portion side of the animal material, and to cure the animal material uniformly over the entire animal material. Furthermore, the protein can be denatured while accurately suppressing or preventing the protein contained in the animal material from being hydrolyzed by the acid treatment.

  The pH of the acid solution can be easily set within the above-described range by using the acid solution as a solution containing a pH adjusting agent and appropriately setting the type and concentration of the acid solution.

  The pH adjuster is not particularly limited. For example, hydrochloric acid, tartaric acid, adipic acid, citric acid, gluconic acid, succinic acid, acetic acid, carbonic acid, lactic acid, pyrophosphoric acid, fumaric acid, malic acid, phosphoric acid, and these acids Metal salts such as sodium salt, potassium salt, calcium salt and magnesium salt, sodium hydroxide, glycine, aspartic acid, glutamic acid and the like, and one or more of them can be used in combination.

  Moreover, the content of the pH adjusting agent in the acid solution is not particularly limited, but is preferably 0.01 M or more and 3.0 M or less, and more preferably 0.3 M or more and 1.3 M or less. By containing the pH adjuster within this range in the acid solution, the animal material can be acid-treated while suppressing the amount of change in the pH of the acid solution during the acid treatment.

  Examples of the liquid used to prepare the acid solution as described above include water and alcohols such as ethanol, and one or more of these can be used in combination.

[1-3] Alkali treatment step In this alkali treatment, the prepared animal material is brought into contact with an alkaline solution exhibiting alkalinity.

  Thus, prior to the perforation processing step [2] described later, the animal material is subjected to alkali treatment, so that the protein contained in the animal material is denatured, and as a result, the animal material is cured. To do. For this reason, in the drilling process step [2], which will be described later, when the animal material is drilled, the drilling can be performed easily and reliably.

  The method of alkali treatment is not particularly limited. For example, a method of immersing an animal material in an alkaline solution (immersion method) and a method of spraying or applying an alkaline solution to the animal material (spray method or application method) ), A reduced pressure impregnation method, and the like, and one or more of these can be used in combination.

  Among these, as the alkali treatment method, a method (immersion method) in which an animal material is immersed in an alkaline solution is particularly suitable.

  According to this method, since the entire outer surface of the animal material can be uniformly contacted with the alkaline solution during the alkali treatment, the entire animal material can be uniformly cured.

  In this case, the pH of the alkaline solution is preferably more than 7.0 and 12.0 or less, and more preferably 8.5 or more and 10.5 or less. By subjecting the animal material to alkali treatment in such a range of pH, the animal material can be uniformly alkali-treated to the center of the animal material without causing discoloration (degeneration) of the outer surface of the animal material. it can.

  The temperature of the alkaline solution is preferably about 4 to 40 ° C, more preferably about 4 to 20 ° C. By setting within this range, it is possible to perform the alkali treatment uniformly even to the center side of the animal material.

  Further, the time of immersion in the alkaline solution is slightly different depending on the temperature of the alkaline solution, and is not particularly limited. However, in the case of the temperature range, it is preferably about 5 minutes to 24 hours, and about 16 hours to 24 hours. More preferably. By immersing the animal material in the alkaline solution for such time, it is possible to perform the alkali treatment uniformly to the center of the animal material, and to cure the animal material uniformly over the entire animal material. Further, the protein can be denatured while accurately suppressing or preventing the protein contained in the animal material from being hydrolyzed by the alkali treatment.

  The pH of the alkaline solution can be easily set within the above-described range by using the alkaline solution as a solution containing a pH adjusting agent and appropriately setting the type and concentration of the alkaline solution.

  As the pH adjusting agent, the same ones as mentioned for the pH adjusting agent used in the acid solution are used.

  The content of the pH adjusting agent in the alkaline solution is not particularly limited, but is preferably 0.01 M or more and 3.0 M or less, and more preferably 0.3 M or more and 1.3 M or less. By containing the pH adjuster within such a range in the alkaline solution, the alkaline treatment can be performed on the animal material while suppressing the amount of change in the pH of the alkaline solution during the alkaline treatment.

  Examples of the liquid used to prepare the alkaline solution as described above include water and alcohols such as ethanol, and one or more of these can be used in combination.

  In addition, when the acid treatment step [1-2] or the alkali treatment step [1-3] is selected as the curing treatment step [1], the protein contained in the animal material is hydrolyzed by these treatments. It is preferable to complete the treatment to such an extent that the protein is denatured while accurately suppressing or preventing this.

  Moreover, as this hardening process [1], although the heat processing process [1-1] mentioned above, an acid treatment process [1-2], and an alkali treatment process [1-3] can be performed independently. The heat treatment step [1-1] and the acid treatment step [1-2] or the alkali treatment step [1-3] may be performed in combination. That is, the acid treatment step [1-2] or the alkali treatment step [1-3] can be performed under heating conditions.

[2] Drilling process step Next, the animal material subjected to the curing process is subjected to a drilling process for drilling.

  Here, since the animal material is cured by denaturing the protein contained in the animal material in the curing treatment step [1], it is easy to make a hole in the animal material in this step [2]. And it can be done reliably. In addition, since such animal materials are cured, for example, animal materials such as shrimp, krill, scallops, or those having slime such as octopus and squid Even if selected, this animal material can be reliably punched.

  From the above, the solution for hydrolysis used in the hydrolysis treatment step [3] can be evenly distributed to the inside thereof by punching the animal material prior to the hydrolysis treatment step [3] as the next step. Since it can be penetrated and the surface area of the animal material to be softened can be increased, the hydrolysis of the protein contained in the animal material in the hydrolysis treatment step [3] can be performed efficiently and evenly in the center. Can be done.

  When the animal material has a flat surface such as meat, it is preferable to make a hole in the thickness direction. As a result, it is possible to easily and efficiently perforate the animal material.

  The drilling process is not particularly limited. For example, a tender device (streaker) having a sword mountain-shaped piercing member having a plurality of needle-like blades arranged at approximately equal intervals is used. It is preferable to use a tenderization method in which a plurality of blades included in is pierced into an animal material at the same time so that a plurality of holes are formed by a single piercing with a piercing member.

  According to the processing method using such a tenderizing device, a plurality of holes can be made in the animal material by operating the piercing member once, so that the processing time for making the holes can be shortened. Moreover, it is preferable also from the point which can drill a hole more uniformly over the whole animal material. Furthermore, since the muscles and fibers of the animal material can be cut short while keeping the prototype of the animal material, softening of the animal material can be promoted from this viewpoint.

  Moreover, although the animal material may be punched halfway through the animal material, it is preferable that the animal material is penetrated to form a through hole. As a result, the protein contained in the animal material in the hydrolysis treatment step [3] can be hydrolyzed more efficiently and evenly to the center thereof.

  Further, the pitch for punching the animal material is preferably 1 hole / 6 mm × 6 mm or more when viewed from the direction of punching the animal material, that is, 1 hole / 5.2 mm in plan view. It is more preferable that it is × 5.2 mm or more and 1 hole / 3.2 mm × 3.2 mm or less.

  Further, the maximum value of the cross-sectional area of the blade used when drilling at such a pitch is preferably 0.8 mm × 0.8 mm or more and 3.0 mm × 3.0 mm or less, 1.2 mm × More preferably, it is 1.2 mm or more and 2.4 mm × 2.4 mm or less.

  Further, the pitch of the blade is not particularly limited as long as the needle puncture at the above density can be performed by passing the tenderizer and the needle puncture device a plurality of times.

  By satisfying these relationships, the protein contained in the animal material in the hydrolysis treatment step [3] can be hydrolyzed more efficiently and evenly to the center thereof.

[3] Hydrolysis treatment step Next, a hydrolysis treatment step of hydrolyzing the protein contained in the animal material is performed by bringing the treatment liquid into contact with the animal material that has been subjected to the perforation treatment.

  Here, the hardness of the animal material is determined by the content and quality of muscle connective tissue, myofibrils and the like contained in skeletal muscle. Therefore, protein such as collagen and elastin, which are the main components of muscle connective tissue, and protein such as actin and myosin, which are the main components of myofibrils, are hydrolyzed (cut) to reduce the molecular weight. By doing so, the animal material can be softened.

  By the way, when the molecular weight of the protein is reduced by such hydrolysis, in the present invention, since the animal material is perforated, the treatment liquid is uniformly distributed over the entire animal material. Since the animal material is impregnated and hydrolyzed, the whole animal material is softened uniformly.

  Therefore, in this step [3], the animal material is uniformly softened while maintaining its shape, texture and flavor, and as a result, the obtained softened animal food is used for the elderly and swallowing. -It becomes easy to swallow even those with difficulty in chewing, can eat deliciously, and moreover, a plurality of things have small variations.

  The hydrolysis treatment is not particularly limited as long as it can hydrolyze the protein contained in the animal material. For example, [3-1] the animal material is a protein degrading enzyme. [3-2] Acid treatment to hydrolyze protein by contacting animal material with acid, [3-3] Animal material to alkaline An alkali treatment that hydrolyzes the protein by bringing it into contact with is mentioned. Hereinafter, each of these processes [3-1] to [3-3] will be sequentially described.

[3-1] Enzyme treatment step This enzyme treatment contains a protein-degrading enzyme that lowers the molecular weight of the animal material that has been punched by hydrolyzing the protein contained in the animal material. Contact with enzyme treatment solution.

  Thus, the animal material can be homogeneously hydrolyzed over the whole by contacting the animal material that has been subjected to perforation treatment with the enzyme treatment solution.

  The method of enzyme treatment is not particularly limited. For example, a method of spraying an enzyme treatment solution onto an animal material (spraying method), a method of applying an enzyme treatment solution onto an animal material (application method), an animal material And the like, a method of immersing the solution in an enzyme treatment solution (immersion method), a reduced pressure impregnation method, a method of applying an enzyme to an animal material (powder spray method) and the like.

  Among these, a method (immersion method) in which an animal material is immersed in an enzyme treatment solution is particularly preferable.

  According to such a method, the enzyme treatment liquid can be surely permeated into the hole (or hole) of the animal material that has been subjected to the drilling process at the time of the enzyme treatment. Can be softened.

  The thickness of the animal material is specifically 5 mm or more, more preferably about 10 to 50 mm. Even an animal material having such a thickness can be reliably infiltrated into the hole (or hole) of the animal material that has been subjected to the drilling process by using the dipping method.

  The temperature of the enzyme treatment solution is preferably about 0 to 40 ° C, more preferably about 4 to 20 ° C. By setting within this range, the enzyme treatment can be homogeneously performed to the center of the animal material.

  In addition, in the case of the immersion method, the time of contact with the enzyme treatment liquid varies slightly depending on the temperature of the enzyme treatment liquid, and is not particularly limited. However, when the temperature is within the above range, it is preferably 5 hours or more and 48 hours or less. More preferably, it is 15 hours or more and 30 hours or less. In the case of other contact methods and combination treatments, the time for standing until the next step after contact with the enzyme treatment solution or enzyme is preferably 5 hours or more and 48 hours or less, and 15 hours or more and 30 hours or less. More preferably. By immersing the animal material in the enzyme treatment solution in such a time, the enzyme treatment can be homogeneously performed to the center side of the animal material. For example, the animal material is crispy or the flavor of the animal material is deteriorated. Hydrolysis can be performed uniformly over the entire animal material while accurately suppressing or preventing the occurrence of the above.

  The protein-degrading enzyme contained in the enzyme treatment solution is not particularly limited, but for example, those derived from plants such as papain, bromelain, ficin, actinidine, proteases derived from the genus Bacillus (subtilisin, thermolysin), derived from the genus Aspergillus Examples include those derived from microorganisms such as protease, and those derived from animals such as trypsin, cathepsin, and leucine aminopeptidase, and one or more of these can be used in combination. Moreover, the enzyme formulation by which these were mixed and mixed can also be used.

Further, the content of the protein-degrading enzyme in the enzyme-treated solution varies slightly depending on the type of the protein-degrading enzyme contained in the enzyme-treated solution and is not particularly limited, but is preferably 5.0 × 10 ⁻⁴ wt%. As mentioned above, it sets to 0.5 wt% or less, More preferably, it sets to 5.0 * 10 < ^-3 > wt% or more and 0.2 wt% or less. Thereby, the effects as described above can be more remarkably exhibited.

  Further, the pH of the enzyme treatment solution is preferably 2.0 or more and less than 12.0, and more preferably 8.0 or more and less than 10.5. This makes it possible to soften animal foods while maintaining a succulent texture, texture like meat texture, and flavor, etc., so that even elderly people and those who have difficulty swallowing or chewing eat deliciously be able to.

  The pH of the enzyme treatment solution can be easily set within the above-described range by adding a pH adjuster to the enzyme treatment solution and appropriately setting the type and concentration of the solution.

  As the pH adjuster, the same ones as mentioned for the pH adjuster used in the acid solution in the step [1-2] are used.

  Further, the content of the pH adjusting agent in the enzyme treatment liquid is not particularly limited, but is preferably 0.01 M or more and 3.0 M or less, more preferably 0.3 M or more and 1.3 M or less. . By containing the pH adjuster within this range in the enzyme treatment solution, the animal material can be subjected to the enzyme treatment while suppressing the amount of change in the pH of the enzyme treatment solution during the enzyme treatment.

  In addition, in the enzyme treatment solution, in addition to the components described above, seasonings that adjust the taste of softened animal foods, antioxidants such as ferulic acid, amino acids such as arginine, glutamine, and glycine, vitamins and Minerals etc. may be contained.

  In addition, it is not specifically limited as a seasoning, For example, salt concentration melt | dissolves in enzyme treatment liquids, such as salt, sodium glutamate, soy sauce, miso, etc., general seasonings, and food extracts (extract) like yeast extract. And those that affect pH, and one or more of these can be used in combination.

  Examples of the liquid used for preparing the enzyme treatment liquid as described above include water and alcohols such as ethanol, and one or more of these can be used in combination.

  Further, when the enzyme treatment solution is brought into contact with the animal material, it is preferable to apply vibration (ultrasonic vibration, tumbling, stirring, etc.) to such an extent that the shape of the animal material does not collapse. As a result, the enzyme treatment solution can be surely permeated into the hole (or hole) of the animal material that has been subjected to the drilling process, so that the softness by the enzyme can be more uniformly distributed over almost the entire animal material. The animal material that has been softened more uniformly can be obtained.

[3-2] Acid treatment step In this acid treatment, the animal material that has been subjected to perforation treatment is converted into an acid solution that exhibits an acidity that can reduce the molecular weight by hydrolyzing the protein contained in the animal material. Make contact.

  Thus, the animal material can be hydrolyzed homogeneously throughout the whole by bringing the animal material that has been subjected to perforation treatment into contact with the acid solution.

  The acid treatment method is not particularly limited. For example, a method of immersing an animal material in an acid solution (immersion method) and a method of spraying or applying an acid solution to the animal material (spray method or application method) ), A vacuum impregnation method, a method of applying an acidic substance that forms a powder such as citric acid to an animal material (powder spraying method), etc., and one or more of these may be used in combination it can.

  Among these, the acid treatment method is particularly preferably a method (immersion method) in which an animal material is immersed in an acid solution.

  According to such a method, the acid solution can be surely permeated into the hole (or hole) of the animal material that has been subjected to the drilling process during the acid treatment, so that the entire animal material can be uniformly distributed. Can be softened.

  The thickness of the animal material is specifically 5 mm or more, more preferably about 10 to 50 mm. Even an animal material having such a thickness can be reliably infiltrated into the hole (or hole) of the animal material that has been subjected to the drilling process by using the dipping method.

  In this case, the pH of the acid solution is preferably 2.0 or more and less than 6.0, and more preferably 2.5 or more and 5.0 or less. In such a pH range, by performing acid treatment on the animal material, for example, the animal material can be prevented from being crisp or the flavor of the animal material is deteriorated. The hydrolysis can be performed uniformly over the entire length.

  The temperature of the acid solution is preferably about 0 to 40 ° C, more preferably about 4 to 20 ° C. By setting within this range, the acid treatment can be homogeneously performed to the center of the animal material.

  Further, the time of immersion in the acid solution is slightly different depending on the temperature of the acid solution, and is not particularly limited. However, when the temperature is within the above range, it is preferably 5 hours or more and 48 hours or less, and 15 hours or more and 30 hours. The following is more preferable. By immersing the animal material in the acid solution in such time, it can be uniformly acid-treated to the center side of the animal material, for example, the crispness of the animal material, the deterioration of the flavor of the animal material, etc. Hydrolysis can be carried out uniformly over the entire animal material while accurately suppressing or preventing the occurrence of.

  The pH of the acid solution can be easily set within the above-described range by using the acid solution as a solution containing a pH adjusting agent and appropriately setting the type and concentration of the acid solution.

  As the pH adjuster, the same ones as mentioned for the pH adjuster used in the acid solution in the step [1-2] are used.

  Moreover, the content of the pH adjusting agent in the acid solution is not particularly limited, but is preferably 0.01 M or more and 3.0 M or less, and more preferably 0.3 M or more and 1.3 M or less. By containing the pH adjuster within this range in the acid solution, the animal material can be acid-treated while suppressing the amount of change in the pH of the acid solution during the acid treatment.

  In addition to the components described above, the acid solution may contain a seasoning, an antioxidant, an amino acid, minerals, and the like described in the step [3-1].

[3-3] Alkali treatment step In this alkali treatment, an animal material that has been subjected to perforation treatment is converted into an alkaline solution that exhibits alkalinity that can be reduced in molecular weight by hydrolyzing the protein contained in the animal material. Make contact.

  Thus, the animal material can be homogeneously hydrolyzed over the whole by bringing the animal material that has been subjected to the perforating treatment into contact with the alkaline solution.

  The method of alkali treatment is not particularly limited. For example, a method of immersing an animal material in an alkaline solution (immersion method) and a method of spraying or applying an alkaline solution to the animal material (spray method or application method) ), Reduced pressure impregnation method, a method in which an animal substance is coated with an alkaline substance such as sodium bicarbonate or sodium carbonate (powder spray method), etc., and one or more of these are used in combination. be able to.

  Among these, as the alkali treatment method, a method (immersion method) in which an animal material is immersed in an alkaline solution is particularly suitable.

  According to this method, the alkaline solution can be surely permeated into the hole (or hole) of the animal material that has been subjected to the drilling process at the time of the alkali treatment, so that the entire animal material can be uniformly distributed. Can be softened.

  The thickness of the animal material is specifically 5 mm or more, more preferably about 10 to 50 mm. Even an animal material having such a thickness can be reliably infiltrated into the hole (or hole) of the animal material that has been subjected to the drilling process by using the dipping method.

  In this case, the pH of the alkaline solution is preferably more than 7.5 and not more than 11.5, more preferably not less than 9.5 and not more than 11.0. By subjecting the animal material to an alkali treatment in such a pH range, for example, the animal material can be controlled while preventing or reducing the crispness of the animal material and the deterioration of the flavor of the animal material. The hydrolysis can be performed uniformly over the entire length.

  The temperature of the alkaline solution is preferably about 0 to 40 ° C, more preferably about 4 to 20 ° C. By setting within this range, it is possible to perform the alkali treatment uniformly even to the center side of the animal material.

  Further, the time of immersion in the alkaline solution varies slightly depending on the temperature of the alkaline solution, and is not particularly limited. However, when the temperature is within the above range, it is preferably 5 hours or more and 48 hours or less, and 15 hours or more and 30 hours. The following is more preferable. By immersing the animal material in the alkaline solution in such a time, it can be uniformly alkali-treated to the center side of the animal material, for example, the crispness of the animal material, the deterioration of the flavor of the animal material, etc. Hydrolysis can be carried out uniformly over the entire animal material while accurately suppressing or preventing the occurrence of.

  The pH of the alkaline solution can be easily set within the above-described range by using the alkaline solution as a solution containing a pH adjusting agent and appropriately setting the type and concentration of the alkaline solution.

  As the pH adjuster, the same ones as mentioned for the pH adjuster used in the acid solution in the step [1-2] are used.

  The content of the pH adjusting agent in the alkaline solution is not particularly limited, but is preferably 0.01 M or more and 3.0 M or less, and more preferably 0.3 M or more and 1.3 M or less. By containing the pH adjuster within such a range in the alkaline solution, the alkaline treatment can be performed on the animal material while suppressing the amount of change in the pH of the alkaline solution during the alkaline treatment.

  In addition to the components described above, the alkaline solution may contain a seasoning, an antioxidant, an amino acid, minerals, and the like described in the step [3-1].

  As the hydrolysis treatment step [3], the enzyme treatment step [3-1], the acid treatment step [3-2] and the alkali treatment step [3-3] described above can be performed alone. However, the enzyme treatment step [3-1] and the acid treatment step [3-2] or the alkali treatment step [3-3] may be performed in combination. That is, the acid treatment step [3-2] or the alkali treatment step [3-3] can be performed in the presence of a protein degrading enzyme.

  In the curing treatment step [1] and main step [3], the acid treatment step [1-2] and acid treatment step [3-2], or the alkali treatment step [1-3] and alkali treatment, respectively. When step [3-3] is selected, the same acid solution or alkaline solution may be used for each.

[4] Heat treatment step Next, heat treatment is performed to heat the animal material after hydrolysis (softening).

  Thereby, fragmentation of the hydrolyzed protein contained in the animal material can be further promoted, and the softening of the animal material (softened animal food material) after softening can be ensured. .

  The method for the heat treatment is not particularly limited. For example, the method for the heat treatment is not particularly limited. For example, a method for heating the animal material under humidification (a method for steaming), a hot water for heating the animal material. Method of dipping inside (boiled method), method of spraying or applying hot water to animal material (spraying method or application method), method of contacting animal material with flame (flame method), air heated to animal material Spray method (hot air heating method), method of heating animal material in heated edible fat (oil frying method), method of heating animal material by irradiating microwave (microwave irradiation method), and Examples thereof include a method of heating an animal material on a heated plate (frying pan), and one or more of these can be used in combination.

  Among these, as a heating method, it is preferable to use a method of heating an animal material under humidification. According to such a method, during the heat treatment, the animal material can be heated at a substantially uniform temperature over the center of the animal material without scorching the surface of the animal material. Fragmentation of the hydrolyzed protein can be promoted.

  Moreover, although the temperature to heat differs a little with the time to heat-process, Preferably it is about 50-130 degreeC, More preferably, it is about 70-115 degreeC. By setting within this range, further fragmentation of the hydrolyzed protein contained in the animal material can be performed more uniformly over the central part of the animal material.

  Furthermore, the humidity of the atmosphere when heating is preferably about 60 to 100% RH in relative humidity, and more preferably about 85 to 100% RH. By heating the animal material under humidification in such a range, it is possible to uniformly heat the animal material to the center of the animal material without causing burns or the like on the outer surface of the animal material.

  In addition, the time for heating the animal material is not particularly limited because it varies slightly depending on the temperature to be heated, but when it is within the temperature range, it is preferably about 1 to 120 minutes, and about 10 to 70 minutes. Is more preferable. By heating the animal material for such time, it is possible to heat the animal material to the center of the animal material (the whole animal material) more reliably and uniformly.

  After the heating as described above, the heat-treated animal material may be directly subjected to the freezing treatment step [5], or may be cooled to about room temperature.

[5] Freezing treatment step Next, a freezing treatment for freezing and preserving the softened animal material subjected to the heat treatment is performed.

  As a result, the softened animal material can be made suitable for long-term storage, and the frozen softened animal material can be thawed and eaten as a foodstuff when desired. Can do.

  The softening animal material may be frozen using any method, but it is preferable to use a quick freezing (rapid freezing) method using liquid nitrogen or cooled alcohol. It is also possible to use a refrigeration apparatus that can rapidly freeze the material. By using such a method, it is possible to accurately suppress or prevent the generation of ice crystals in the softened animal material, so that when the frozen softened animal material is thawed, the shape changes. It is possible to more effectively prevent trapping or water separation.

  The temperature at which the softened animal material is rapidly frozen is preferably −20 ° C. or lower, more preferably −25 ° C. or lower. Thereby, when freezing the softened animal material, a temperature range of 0 to -5 ° C where ice crystals are generated in the softened animal material is relatively short (specifically, within 15 minutes). And the formation of ice crystals is more accurately suppressed.

  In the softening method of the present invention, any one of the steps [4] and [5] in the present embodiment may be omitted. Further, an optional step may be added. For example, a moisture removing step for removing moisture in the animal material may be added prior to the curing treatment step [1]. By adding such a process, the animal material can be cured in the curing process [1].

  In this moisture removal step, the method for removing moisture is not particularly limited, and examples thereof include a heat drying method, a hot air drying method, a cold air drying method, a freeze drying method, a salt storage method, a centrifugal separation method, an oil frying method, and a capillary phenomenon. The method using these can be used, and one or more of these can be used in combination.

  Among them, the heat drying method is a method of removing moisture as a drip by, for example, sealing an animal material in a sealed container and heating to 50 to 90 ° C. with a hot water bath or the like.

  The hot air drying method or the cold air drying method is a method of evaporating and removing moisture by blowing air at 10 to 120 ° C., for example.

  The freeze-drying method is a method of sublimating and removing moisture in the animal material by, for example, cooling and freezing the animal material to about −20 to −80 ° C. and then reducing the pressure.

  The salt storage method is a method of removing moisture by bringing an animal material into contact with, for example, 5% or more of saline solution or a slurry obtained by mixing salt and water.

  Centrifugation is a method of removing moisture in animal material by rotating the container with the animal material placed in a basket-like container using a device such as a centrifugal dehydrator. It is a method to do.

  The oil frying method is a method of evaporating and removing moisture by heating an animal material in an edible fat heated to about 70 to 180 ° C., for example.

  Furthermore, the method using the capillary phenomenon is a method of removing water in the animal material by layering kitchen paper and sandwiching the animal material between them.

Further, when the seasoning as described above is not included in the enzyme treatment solution, the acid solution and the alkaline solution used in the step [3], after the step [3] or the step [4], You may make it give the seasoning process seasoned using the seasoning liquid containing the said seasoning.
Through the above steps, a softened animal food material in a frozen state is obtained.

  The softened animal food material obtained in this way has a shape almost equal to that of the animal material before softening when it is thawed.

  Further, such softened animal foods are sufficiently softened, have a good texture such as juiciness and meat texture, and prevent leakage of flavor and the like.

  For this reason, it is expected to promote appetite for elderly people and those with difficulty in chewing / swallowing, and can be expected to eat deliciously, and can be swallowed easily.

The softened animal food material preferably has a compressive stress of 1 × 10 ⁵ N / when it is thawed, that is, in a state where it has not been frozen, according to the “Test Method for Foods for People with Difficulty Swallowing” prescribed by the Ministry of Health, Labor and Welfare. m ² or less, more preferably 5 × 10 ⁴ N / m ² or less. By satisfying such numerical values, the above-described elderly and patients can surely chew and swallow the softened animal food.

  Furthermore, a plurality of such softened animal food materials can be efficiently produced without causing variations in hardness, texture, and the like.

As mentioned above, although the softening method of this invention was demonstrated based on the said embodiment, this invention is not limited to this.

  For example, in the softening method of the present invention, one or two or more optional steps may be added.

Next, specific examples of the present invention will be described.
1. 1. Examination of presence / absence of curing process and presence / absence of drilling process 1-1. Preparation of enzyme treatment solution (Enzyme treatment solution 1)
Papain and bromelain are prepared as protein-degrading enzymes, and dissolved in deionized water treated with an ion exchange resin so that the contents thereof are 0.1 wt% and 0.001 wt%, respectively. Was prepared. The enzyme treatment solution 1 had a pH of 6.

1-2. Production of Softened Animal Food In each of the following Examples and Comparative Examples, a softened animal food was produced using the enzyme treatment solution 1.

Example 1A
<1> Curing treatment process First, shrimp (average weight of about 8 to 10 g) is prepared as an animal material, and the core temperature is 70 ° C. by steaming this shrimp for 5 minutes at 75 ° C. and 100% RH. The shrimp was cured by heating until.

<2> Drilling process Next, drilling was performed using a tenderizing apparatus. This drilling was performed at a pitch of 1 hole / 5.2 mm × 5.2 mm with respect to shrimp using a blade having a cross-sectional area of 1.0 mm × 3.0 mm.

<3> Hydrolysis treatment step Next, the shrimp was softened by hydrolyzing the protein contained in the shrimp by immersing it in the enzyme treatment solution 1 prepared in advance. The shrimp was immersed in the enzyme treatment solution 1 at 4 ° C. for 20 hours.

<4> Heat treatment step Next, the shrimp is subjected to steam convection ("Rational Co.," Self-Cooking Center 61 ") under conditions of relative humidity of 100% RH, internal temperature of 60 ° C, and heating time of 40 minutes. After heating, it was further heated under conditions of an internal temperature of 90 ° C. and a heating time of 10 minutes.

<5> Freezing treatment step Next, the shrimp (softened shrimp) is rapidly cooled to a core temperature of −20 ° C. or less using a rapid freezing apparatus (“Blast Chiller QXF-006S5” manufactured by Fukushima Kogyo Co., Ltd.). Frozen.
As described above, a frozen shrimp softened animal food was obtained.

(Example 1B)
In the hydrolysis treatment step <3>, the shrimp is immersed in the enzyme treatment solution 1 under reduced pressure at 4 ° C. (95% or more (when the atmospheric pressure is 1013 hPa, the pressure is reduced to 50.65 hPa or less)) A frozen shrimp softened animal food was obtained in the same manner as in Example 1A except that the test was conducted for 5 minutes under the above conditions.

(Example 1C)
The curing step <1> was carried out in the same manner as in Example 1A, except that the shrimp was acid-treated in an acid solution at pH 3 at 4 ° C. for 1 hour to cure the shrimp. Shrimp softened animal food material was obtained.

(Example 1D)
Same as Example 1C, except that the shrimp dipping in the enzyme treatment solution 1 in the hydrolysis treatment step <3> was performed at 4 ° C. under reduced pressure (95% or more) for 5 minutes. Thus, a frozen shrimp softened animal food material was obtained.

(Example 1E)
The curing step <1> was carried out in the same manner as in Example 1A except that the shrimp was alkali-treated in an alkaline solution at pH 10 at 4 ° C. for 1 hour to cure the shrimp. Shrimp softened animal food material was obtained.

(Example 1F)
Same as Example 1E except that the shrimp immersion in the enzyme treatment solution 1 in the hydrolysis treatment step <3> was performed at 4 ° C. under reduced pressure (95% or more) for 5 minutes. Thus, a frozen shrimp softened animal food material was obtained.

(Comparative Example 1A)
A frozen shrimp softened animal food was obtained in the same manner as in Example 1A, except that the curing treatment step <1> was omitted.

(Comparative Example 1B)
Similar to Comparative Example 1A, except that the shrimp immersion in the enzyme treatment solution 1 in the hydrolysis treatment step <3> was performed at 4 ° C. under reduced pressure (95% or more) for 5 minutes. Thus, a frozen shrimp softened animal food material was obtained.

(Comparative Example 1C)
A frozen shrimp softened animal food was obtained in the same manner as in Example 1A, except that the drilling step <2> was omitted.

(Comparative Example 1D)
Similar to Comparative Example 1C, except that the shrimp dipping in the enzyme treatment solution 1 in the hydrolysis treatment step <3> was performed at 4 ° C. under reduced pressure (95% or more) for 5 minutes. Thus, a frozen shrimp softened animal food material was obtained.

1-3. Evaluation The softened animal foodstuffs of the frozen state shrimp of each Example and each Comparative Example were each 100% RH relative humidity, using steam convection ("Self Cooking Center Type 61" manufactured by Rational) After thawing by heating under conditions of a temperature of 70 ° C. and a heating time of 30 minutes, the thawed softened animal food materials were evaluated for various items of 1-3-1 to 1-3-3 shown below.

1-3-1. Hardness Eat thawed shrimp (softened animal food material; sample), and feel how hard it felt at that time: “5: Can be easily crushed with the tongue, 4: Can be broken with the tongue, 3: Slightly force but with the tongue The evaluation was made according to the criteria of 5 levels: “can break, 2: need teeth to eat, 1: normal”. The texture was evaluated for 10 panelists, and the average value of the evaluation results obtained from each panel was obtained.

1-3-2. Appearance Appearance of thawed shrimp (softened animal food; sample) is as follows: “5: Same as normal diet, 4: Slightly changed but almost normal diet, 3: Changed but almost normal diet, 2: Unacceptable change , 1: No shape, melted "was evaluated according to a five-step criterion. The appearance of shrimp was evaluated for five items: color, shape, size (height), and conspicuous hole. The appearance was evaluated for 10 panelists, and the average value of the evaluation results obtained from each panel was obtained.

1-3-3. Smoothness Eating thawed shrimp (softened animal food; sample), and the smoothness felt at that time, "5: very smooth, 4: smooth, 3: slightly smooth, but roughly 2: The evaluation was performed according to a five-step criterion of “conspicuous, 1: rough, powdery”. Such smoothness evaluation was performed on 10 panelists, and the average value of the evaluation results obtained from each panel was obtained.

1-3-4. Comprehensive evaluation When the average value of each evaluation result of hardness, appearance, and smoothness evaluated in 1-3-1 to 1-3-3 is all 4 points or more, “◎ very suitable as a product” , When all are 2.5 points or more, “○ is suitable as a product”, when one is less than 2.5, “△ somewhat unsuitable as a product”, when two or more is less than 2.5, “× product” It was evaluated comprehensively as "unsuitable as".
These results are shown in Table 1.

  As is apparent from Table 1, in each example, animal treatment was performed while maintaining the appearance and smoothness by applying the curing treatment step <1>, the drilling step <2>, and the hydrolysis treatment step <3>. It has been found that the material can be softened. Furthermore, it was possible to soften a plurality of animal materials without unevenness. On the other hand, in each comparative example, the result was that the animal material was not sufficiently softened by omitting any one of the curing treatment step <1> and the drilling step <2>.

2. 2. Examination of heating temperature in curing process (heat treatment) 2-1. Preparation of enzyme treatment solution (Enzyme treatment solution 2)
Papain and bromelain are prepared as protein-degrading enzymes, and dissolved in deionized water treated with an ion exchange resin so that their contents are 0.2 wt% and 0.002 wt%, respectively, and enzyme treatment solution 2 Was prepared. The enzyme treatment solution 2 had a pH of 6.

2-2. Production of Softened Animal Food In each of the following examples, a softened animal food was produced using the enzyme treatment solution 2.

(Example 2A)
<1> Curing treatment step First, shrimp (average weight of about 8 to 10 g) is prepared as an animal material, and the shrimp is steamed under the condition of 100% RH, and heated until the core temperature becomes 50 ° C. Shrimp were cured.

<2> Drilling process Next, drilling was performed using a tenderizing apparatus. This drilling was performed at a pitch of 1 hole / 5.2 mm × 5.2 mm with respect to shrimp using a blade having a cross-sectional area of 1.0 mm × 3.0 mm.

<3> Hydrolysis treatment step Next, the shrimp was softened by hydrolyzing the protein contained in the shrimp by immersing the shrimp in the enzyme treatment solution 2 (immersion solution) prepared in advance. The shrimp was immersed in the enzyme treatment solution 2 at 4 ° C. for 20 hours.

<4> Heat treatment step Next, the shrimp is subjected to steam convection ("Rational Co.," Self-Cooking Center 61 ") under conditions of relative humidity of 100% RH, internal temperature of 60 ° C, and heating time of 40 minutes. After heating, it was further heated under the conditions of a relative humidity of 100% RH, an internal temperature of 90 ° C., and a heating time of 10 minutes.

<5> Freezing treatment step Next, the shrimp (softened shrimp) is rapidly cooled to a core temperature of −20 ° C. or less using a rapid freezing apparatus (“Blast Chiller QXF-006S5” manufactured by Fukushima Kogyo Co., Ltd.). Frozen.
As described above, a frozen shrimp softened animal food was obtained.

(Examples 2B to 2F)
Softening of shrimp in the frozen state in the same manner as in Example 2A, except that the heating by steaming shrimp in the curing treatment step <1> was performed until the core temperature reached the temperature shown in Table 2. Animal food was obtained.

(Example 2G)
In the curing treatment step <1>, the shrimp is heated on a hotel pan under saturated steam pressure using a saturated steam pressure cooker (manufactured by Miura Kogyo Co., Ltd., “Steam Meister CK-20EL”), A frozen shrimp softened animal food was obtained in the same manner as in Example 2A, except that the core temperature was 130 ° C.

2-3. Evaluation Each of the softened animal foods of shrimp in a frozen state in each example was subjected to steam convection (manufactured by Rational Corporation, “Self-Cooking Center Type 61”), relative humidity 100% RH, internal temperature. After thawing by heating at 70 ° C. for 30 minutes, the thawed softened animal food is treated as 1-3-1 to 1-3-4 in the same manner as in Example 1A described above. The various items were evaluated.
These results are shown in Table 2.

  As is apparent from Table 2, in the curing (heating) treatment step <1>, heating is performed until the core temperature of shrimp reaches 60 to 90 ° C. (Examples 2B to 2E), which is compared with other examples. Thus, it has been found that the shrimp is softened well.

3. 3. Examination of heating means in curing process (heat treatment) 3-1. Preparation of enzyme treatment solution (Enzyme treatment solution 3)
Papain and bromelain were prepared as protein-degrading enzymes, and dissolved in deionized water treated with an ion exchange resin so that their contents were 0.2 wt% and 0.002 wt%, respectively, and the enzyme treatment solution 3 Was prepared. The enzyme treatment solution 3 had a pH of 6.

3-2. Production of Softened Animal Food In each of the following examples, a softened animal food was produced using the enzyme treatment solution 3.

(Example 3A)
<1> Curing treatment step First, a skin (average weight of about 20 g) is prepared as an animal material, and the skin is steamed under the condition of 100% RH, and heated until the core temperature reaches 60 ° C. The peel was cured.

<2> Hole punching process Next, the skin was punched using a tenderizing apparatus. The perforation was performed at a pitch of 1 hole / 5.2 mm × 5.2 mm with respect to the peeled skin using a blade having a cross-sectional area of 1.0 mm × 3.0 mm.

<3> Hydrolysis treatment step Next, the skin is softened by hydrolyzing the protein contained in the skin by immersing the skin in the enzyme treatment solution 3 (immersion solution) prepared in advance. I let you. It should be noted that the skin was immersed in the enzyme treatment solution 3 at 4 ° C. for 15 hours.

<4> Heat treatment step Next, the peeled skin was subjected to steam convection ("Self-Cooking Center 61 type" manufactured by Rational), with a relative humidity of 100% RH, an internal temperature of 60 ° C, and a heating time of 40 minutes. Then, the mixture was further heated under the conditions of a relative humidity of 100% RH, an internal temperature of 90 ° C., and a heating time of 10 minutes.

<5> Freezing treatment step Next, using a quick freezing apparatus ("Blast chiller QXF-006S5" manufactured by Fukushima Kogyo Co., Ltd.), the core skin is softened at a core temperature of -20 ° C or lower. Quick-frozen until.
As described above, the softened animal food material of the frozen peel skin was obtained.

(Examples 3B-3H)
In the hardening treatment step <1>, except for changing the means for heating the peel skin to the method shown in Table 3, in the same manner as in Example 3A, the softened animal food material of the frozen peel skin was used. Obtained.

3-3. Evaluation Each of the softened animal food materials in the frozen state of each example in the frozen state was steam convection (manufactured by Rational Corporation, “Self-Cooking Center 61”), relative humidity of 100% RH, After thawing by heating under the conditions of a temperature of 70 ° C. and a heating time of 30 minutes, the thawed softened animal food is processed in the same manner as in Example 1A and the like as described above. Four items were evaluated.
These results are shown in Table 3.

  As is apparent from Table 3, it was found that the skin was softened regardless of the heating means in the curing (heating) treatment step <1>, but in particular, the steaming method was selected as the heating means ( In Examples 3A and 3B), it was found that the softening of the peel skin was made better than in the other examples.

4). 4. Examination of types of hydrolysis treatment in hydrolysis treatment step 4-1. Preparation of treatment solution (enzyme treatment solution 4A)
Papain and bromelain are prepared as protein-degrading enzymes, and dissolved in deionized water treated with an ion exchange resin so that their contents are 0.05 wt% and 0.001 wt%, respectively, and the enzyme treatment solution 4A Was prepared. The pH of this enzyme treatment solution 4A was 6.

(Alkaline solution 4B)
Glycine and sodium hydroxide were prepared as pH adjusters, and dissolved in deionized water treated with an ion exchange resin so that the glycine content was 0.05 M to prepare an alkaline solution 4B. At this time, the pH of the alkaline solution 4B was adjusted to 10.5.

(Alkaline solution 4C)
Sodium bicarbonate and sodium carbonate were prepared as pH adjusters, and dissolved in deionized water treated with an ion exchange resin so that the content thereof was 0.05 M, thereby preparing an alkaline solution 4C. At this time, the pH of the alkaline solution 4C was adjusted to 10.5.

(Acid solution 4D)
Citric acid and sodium citrate were prepared as pH adjusters, and dissolved in deionized water treated with an ion exchange resin so that the content thereof was 0.05 M, thereby preparing an acid solution 4D. At this time, the pH of the acid solution 4D was adjusted to 2.5.

(Acid solution 4E)
Hydrochloric acid, acetic acid, and sodium acetate were prepared as pH adjusters, and dissolved in deionized water treated with an ion exchange resin so that the content thereof was 0.05 M, thereby preparing an acid solution 4E. At this time, the pH of the acid solution 4E was adjusted to 2.5.

(Acid solution 4F)
Glycine and hydrochloric acid were prepared as pH adjusters, and dissolved in deionized water treated with an ion exchange resin so that the glycine content was 0.05 M to prepare an acid solution 4F. At this time, the pH of the acid solution 4F was adjusted to 2.5.

(Enzyme treatment solution 4G)
Papain and bromelain are prepared as protein degrading enzymes, and their contents are 0.05 wt% and 0.001 wt%, respectively, and glycine and sodium hydroxide are prepared as pH adjusters. An enzyme-treated solution 4G was prepared by dissolving in deionized water treated with an ion exchange resin so that the content of was 5 0.05M. The pH of the enzyme treatment solution 4G was adjusted to 10.5.

(Alkaline solution 4H)
Glycine and sodium hydroxide were prepared as pH adjusters, and dissolved in deionized water treated with an ion exchange resin so that the glycine content was 0.3 M to prepare an alkaline solution 4H. At this time, the pH of the alkaline solution 4H was adjusted to 10.5.

(Acid solution 4I)
Citric acid and sodium citrate were prepared as pH adjusters, and dissolved in deionized water treated with an ion exchange resin so that the citric acid content was 0.3 M to prepare an acid solution 4I. At this time, the pH of the acid solution 4I was adjusted to 2.5.

4-2. Production of Softened Animal Food In each of the following examples, softened animal food was produced using various treatment solutions.

(Example 4A)
<1> Curing treatment step First, shrimp (average weight of about 8 to 10 g) is prepared as an animal material, and the shrimp is steamed under the condition of 100% RH to heat the core temperature to 75 ° C., Shrimp were cured.

<2> Drilling process Next, drilling was performed using a tenderizing apparatus. This drilling was performed at a pitch of 1 hole / 5.2 mm × 5.2 mm with respect to shrimp using a blade having a cross-sectional area of 1.0 mm × 3.0 mm.

<3> Hydrolysis treatment step Next, the shrimp was softened by hydrolyzing the protein contained in the shrimp by immersing the shrimp in an enzyme treatment solution 4A (immersion solution) prepared in advance. The shrimp was immersed in the enzyme treatment solution 4A at 4 ° C. for 20 hours.

<4> Heat treatment step Next, the shrimp is subjected to steam convection ("Rational Co.," Self-Cooking Center 61 ") under conditions of relative humidity of 100% RH, internal temperature of 60 ° C, and heating time of 40 minutes. After heating, it was further heated under the conditions of a relative humidity of 100% RH, an internal temperature of 90 ° C., and a heating time of 10 minutes.

<5> Freezing treatment step Next, the shrimp (softened shrimp) is rapidly cooled to a core temperature of −20 ° C. or less using a rapid freezing apparatus (“Blast Chiller QXF-006S5” manufactured by Fukushima Kogyo Co., Ltd.). Frozen.
As described above, a frozen shrimp softened animal food was obtained.

(Example 4B)
The soft shrimp in the frozen state in the same manner as in Example 4A, except that the shrimp hydrolysis in the hydrolysis treatment step <3> was performed by immersing in the alkaline solution 4B (immersion liquid). Chemical animal food was obtained.

(Example 4C)
The soft shrimp in the frozen state in the same manner as in Example 4A, except that the shrimp hydrolysis in the hydrolysis treatment step <3> was performed by immersing it in an alkaline solution 4C (immersion liquid). Chemical animal food was obtained.

(Example 4D)
The soft shrimp in the frozen state in the same manner as in Example 4A, except that the shrimp hydrolysis in the hydrolysis treatment step <3> was performed by immersing it in the acid solution 4D (immersion liquid). Chemical animal food was obtained.

(Example 4E)
The soft shrimp in the frozen state in the same manner as in Example 4A except that the shrimp hydrolysis in the hydrolysis treatment step <3> was performed by immersing it in the acid solution 4E (immersion liquid). Chemical animal food was obtained.

(Example 4F)
The soft shrimp in the frozen state in the same manner as in Example 4A, except that the shrimp hydrolysis in the hydrolysis treatment step <3> was performed by immersing it in the acid solution 4F (immersion liquid). Chemical animal food was obtained.

(Example 4G)
In the hydrolysis treatment step <3>, shrimp hydrolysis was performed by immersing it in the enzyme treatment solution 4G (immersion solution), in the same manner as in Example 4A. A softened animal food was obtained.

(Example 4H)
<1> Curing treatment step First, shrimp (average weight of about 8 to 10 g) was prepared as an animal material, and the shrimp was cured by being immersed in a previously prepared alkaline solution 4H (immersion solution). The shrimp immersion in this alkaline solution 4H was performed at 4 ° C. for 60 minutes.

<2> Drilling process Next, drilling was performed using a tenderizing apparatus. This drilling was performed at a pitch of 1 hole / 5.2 mm × 5.2 mm with respect to shrimp using a blade having a cross-sectional area of 1.0 mm × 3.0 mm.

<3> Hydrolysis treatment step Next, the shrimp was softened by hydrolyzing the protein contained in the shrimp by immersing the shrimp in the alkaline solution 4H (immersion liquid) again. The shrimp immersion in this alkaline solution 4H was performed at 4 ° C. for 20 hours.

<4> Heat treatment step Next, the shrimp is subjected to steam convection ("Rational Co.," Self-Cooking Center 61 ") under conditions of relative humidity of 100% RH, internal temperature of 60 ° C, and heating time of 40 minutes. After heating, it was further heated under the conditions of a relative humidity of 100% RH, an internal temperature of 90 ° C., and a heating time of 10 minutes.

  Example 4H was heated under the conditions of a relative humidity of 100% RH, an internal temperature of 90 ° C., and a heating time of 120 minutes.

Example 4I
A frozen shrimp softened animal food was obtained in the same manner as in Example 4H except that the acid solution 4I was used instead of the alkaline solution 4H.

<5> Freezing treatment step Next, the shrimp (softened shrimp) is rapidly cooled to a core temperature of −20 ° C. or less using a rapid freezing apparatus (“Blast Chiller QXF-006S5” manufactured by Fukushima Kogyo Co., Ltd.). Frozen.
As described above, a frozen shrimp softened animal food was obtained.

4-3. Evaluation Each of the softened animal foods of shrimp in a frozen state in each example was subjected to steam convection (manufactured by Rational Corporation, “Self-Cooking Center Type 61”), relative humidity 100% RH, internal temperature. After thawing by heating at 70 ° C. for 30 minutes, the thawed softened animal food is treated as 1-3-1 to 1-3-4 in the same manner as in Example 1A described above. The various items were evaluated.
These results are shown in Table 4.

  As is apparent from Table 4, it was found that shrimp was softened regardless of the type of hydrolysis treatment in the hydrolysis treatment step <3>. Compared to other examples by selecting a method for performing an alkali treatment (Example 4G) or selecting an alkali treatment for both the curing treatment step and the hydrolysis treatment step (Example 4H). It was found that shrimp softening was made better.

5. 5. Examination of concentration of various treatment solutions in hydrolysis treatment step 5-1. Preparation of treatment liquid (enzyme treatment liquid 5A)
Papain was prepared as a protein-degrading enzyme, and dissolved in deionized water treated with an ion exchange resin so that the content thereof was 0.001 wt% to prepare an enzyme-treated solution 5A. The enzyme-treated solution 5A had a pH of 6.

(Enzyme treatment solution 5B)
Papain was prepared as a protein-degrading enzyme, and dissolved in deionized water treated with an ion exchange resin so that the content thereof was 0.5 wt% to prepare an enzyme-treated solution 5B. The enzyme-treated solution 5B had a pH of 6.

(Alkaline solution 5C)
Glycine and sodium hydroxide were prepared as pH adjusters, and dissolved in deionized water treated with an ion exchange resin so that the glycine content was 0.01 M to prepare an alkaline solution 5C. At this time, the pH of the alkaline solution 5C was adjusted to 10.5.

(Alkaline solution 5D)
Glycine and sodium hydroxide were prepared as pH adjusters, and dissolved in deionized water treated with an ion exchange resin so that the glycine content was 1.0 M to prepare an alkaline solution 5D. At this time, the pH of the alkaline solution 5D was adjusted to 10.5.

(Acid solution 5E)
Citric acid and sodium citrate were prepared as pH adjusters, and dissolved in deionized water treated with an ion exchange resin so that the content thereof was 0.01M, thereby preparing an acid solution 5E. At this time, the pH of the acid solution 5E was adjusted to 2.5.

(Acid solution 5F)
Citric acid and sodium citrate were prepared as pH adjusters, and dissolved in deionized water treated with an ion exchange resin so that the content thereof was 1.0 M, thereby preparing an acid solution 5F. At this time, the pH of the acid solution 5F was adjusted to 2.5.

5-2. Production of Softened Animal Food In each of the following examples, softened animal food was produced using various treatment solutions.

(Example 5A)
<1> Curing treatment step First, an octopus slice (average weight of about 5 g, thickness 5 mm) is prepared as an animal material, and the octopus slice is steamed under the condition of 100% RH until the core temperature reaches 75 ° C. The octopus slice was cured by heating.

<2> Hole making step Next, a tako slice was made using a tenderizing apparatus. This drilling was performed at a pitch of 1 hole / 3.2 mm × 3.2 mm with respect to the octopus slice using a blade having a cross-sectional area of 1.0 mm × 3.0 mm.

<3> Hydrolysis treatment step Next, the octopus slice is softened by hydrolyzing the protein contained in the octopus slice by immersing the octopus slice in an enzyme treatment solution 5A (immersion solution) prepared in advance. I let you. The octopus slice was immersed in the enzyme treatment solution 5A at 4 ° C. for 20 hours.

<4> Heat treatment step Next, the octopus slice was subjected to steam convection (“Rational Co., Ltd.,“ Self-Cooking Center 61 ”), relative humidity 100% RH, internal temperature 60 ° C., heating time 30 minutes. Then, the mixture was further heated under the conditions of a relative humidity of 100% RH, an internal temperature of 90 ° C., and a heating time of 10 minutes.

<5> Freezing treatment step Next, the octopus slice (softened octopus slice) is reduced to a core temperature of −20 ° C. or less using a quick freezing apparatus (“Blast Chiller QXF-006S5” manufactured by Fukushima Kogyo Co., Ltd.). Quick-frozen until.
As described above, a frozen octopus slice softened animal food was obtained.

(Example 5B)
The octopus in the frozen state is the same as Example 5A except that the hydrolysis of the octopus slice in the hydrolysis treatment step <3> is performed by immersing it in the enzyme treatment solution 5B (immersion solution). Sliced softened animal food was obtained.

(Example 5C)
In the hydrolysis treatment step <3>, the octopus slice is hydrolyzed by immersing it in an alkaline solution 5C (immersion liquid), and heating is performed with a saturated steam pressure cooker (manufactured by Miura Kogyo Co., Ltd., “Steam Meister CK”). -20EL ") was used to obtain a softened octopus slice softened animal food in the same manner as in Example 5A except that the heat treatment was performed at 120 ° C for 30 minutes under saturated vapor pressure.

(Example 5D)
In the same manner as in Example 5C, except that the hydrolysis of the octopus slice in the hydrolysis treatment step <3> was performed by immersing it in an alkaline solution 5D (immersion solution), the octopus slice in a frozen state was used. The softened animal food material was obtained.

(Example 5E)
In the same manner as in Example 5C, except that the hydrolysis of the octopus slice in the hydrolysis treatment step <3> was performed by immersing it in the acid solution 5E (immersion solution), the octopus slice in the frozen state was used. The softened animal food material was obtained.

(Example 5F)
In the same manner as in Example 5C, except that the hydrolysis of the octopus slice in the hydrolysis treatment step <3> was performed by immersing it in an acid solution 5F (immersion solution), the octopus slice in a frozen state was used. The softened animal food material was obtained.

5-3. Evaluation The softened animal foods of octopus slices in a frozen state in each example were each steam convection (manufactured by Rational, “Self-Cooking Center 61”), relative humidity 100% RH, After thawing by heating under the conditions of a temperature of 70 ° C. and a heating time of 30 minutes, the thawed softened animal food is processed in the same manner as in Example 1A and the like as described above. Four items were evaluated.
These results are shown in Table 5.

  As is apparent from Table 5, the concentration of the treatment liquid (immersion liquid) used for the hydrolysis treatment in the hydrolysis treatment step <3> is set to an appropriate range (Examples 5B, 5D, and 5F). It was found that the softening of the slices was made well.

6). 6. Examination of contact method of various treatment solutions in hydrolysis treatment process 6-1. Preparation of treatment liquid (Enzyme treatment liquid 6)
Papain was prepared as a protein-degrading enzyme, and dissolved in deionized water treated with an ion exchange resin so that the content was 0.3 wt% to prepare an enzyme treatment solution 6. The enzyme treatment solution 6 had a pH of 6.

6-2. Production of Softened Animal Food In each of the following examples, a softened animal food was produced using the enzyme treatment solution 6.

(Example 6A)
<1> Curing treatment step First, an octopus slice (average weight of about 5 g, thickness 5 mm) is prepared as an animal material, and the octopus slice is steamed under the condition of 100% RH until the core temperature reaches 75 ° C. The octopus slice was cured by heating.

<2> Hole making step Next, a tako slice was made using a tenderizing apparatus. This drilling was performed at a pitch of 1 hole / 3.2 mm × 3.2 mm with respect to the octopus slice using a blade having a cross-sectional area of 1.0 mm × 3.0 mm.

<3> Hydrolysis treatment step Next, by applying the enzyme treatment solution 6 (coating solution) prepared in advance to the octopus slice, the protein contained in the octopus slice is hydrolyzed to soften the octopus slice. It was. In addition, application | coating of the octopus slice by this enzyme treatment liquid 6 was left still at 4 degreeC for 20 hours after application | coating.

<4> Heat treatment step Next, the octopus slice was subjected to steam convection (“Rational Co., Ltd.,“ Self-Cooking Center 61 ”), relative humidity 100% RH, internal temperature 60 ° C., heating time 30 minutes. Then, the mixture was further heated under the conditions of a relative humidity of 100% RH, an internal temperature of 90 ° C., and a heating time of 10 minutes.

<5> Freezing treatment step Next, the octopus slice (softened octopus slice) is reduced to a core temperature of −20 ° C. or less using a quick freezing apparatus (“Blast Chiller QXF-006S5” manufactured by Fukushima Kogyo Co., Ltd.). Quick-frozen until.
As described above, a frozen octopus slice softened animal food was obtained.

(Example 6B)
In the same manner as in Example 6A, except that the hydrolysis of the octopus slice in the hydrolysis treatment step <3> was performed by immersing it in the enzyme treatment solution 6 (immersion solution), the octopus in the frozen state Sliced softened animal food was obtained.

(Example 6C)
In the hydrolysis treatment step <3>, the octopus slice was hydrolyzed, after the enzyme treatment solution 6 (coating solution) was applied to the octopus slice, under reduced pressure for 5 minutes at 4 ° C. under reduced pressure (95% or more). A softened octopus slice softened animal food was obtained in the same manner as in Example 6A, except that it was allowed to stand at 4 ° C. for 20 hours.

(Example 6D)
In the hydrolysis treatment step <3>, the hydrolysis of the octopus slice was carried out in the same manner as in Example 6A, except that the enzyme treatment solution 6 (spray solution) was sprayed and then allowed to stand at 4 ° C. for 20 hours. A softened octopus slice softened animal food was obtained.

(Example 6E)
The frozen octopus slice in the same manner as in Example 6A, except that the hydrolysis of the octopus slice in the hydrolysis treatment step <3> was carried out by dusting the enzyme and then allowed to stand at 4 ° C. for 20 hours. The softened animal food material was obtained.

6-3. Evaluation The softened animal foods of octopus slices in a frozen state in each example were each steam convection (manufactured by Rational, “Self-Cooking Center 61”), relative humidity 100% RH, After thawing by heating under the conditions of a temperature of 70 ° C. and a heating time of 30 minutes, the thawed softened animal food is processed in the same manner as in Example 1A and the like as described above. Four items were evaluated.
These results are shown in Table 6.

  As is clear from Table 6, it was found that the octopus slice was softened regardless of the contact method (supply method) of the enzyme treatment liquid in the hydrolysis treatment step <3>. It was found that by selecting the dipping method (Example 6B), the softening of the octopus slice was better compared to the other examples.

7). Examination of immersion time in immersion liquid in hydrolysis treatment process 7-1. Preparation of treatment liquid (Enzyme treatment liquid 7)
Papain was prepared as a protein-degrading enzyme, and dissolved in deionized water treated with an ion exchange resin so that the content thereof was 0.30 wt% to prepare an enzyme treatment solution 7. The enzyme treatment solution 7 had a pH of 6.

7-2. Production of Softened Animal Food In each of the following examples, a softened animal food was produced using the enzyme treatment solution 7.

(Example 7A)
<1> Curing treatment process First, trimne slices (average weight: about 10 g, thickness: 2 mm) are prepared as animal materials, and the core temperature reaches 60 ° C. by steaming the trimne slices under the condition of 100% RH. Heated to cure the trim slice.

<2> Drilling step Next, trim neslices were punched using a tenderizer. This drilling was performed at a pitch of 1 hole / 3.7 mm × 3.7 mm with respect to the trim slice using a blade having a cross-sectional area of 1.0 mm × 3.0 mm.

<3> Hydrolysis treatment step Next, the trimne slice is softened by hydrolyzing the protein contained in the trimune slice by immersing it in the enzyme treatment solution 7 (immersion solution) prepared in advance. I let you. In addition, the immersion of the trimne slice by this enzyme treatment liquid 7 was performed at 4 degreeC for 5 hours.

<4> Heat treatment step Next, the trimne slice was subjected to steam convection ("Rational Co.," Self-Cooking Center Type 61 "), relative humidity 100% RH, internal temperature 60 ° C, heating time 40 minutes. Then, the mixture was further heated under conditions of a relative humidity of 100% RH, an internal temperature of 90 ° C., and a heating time of 10 minutes.

<5> Freezing treatment step Next, trim neslice (softened trim neslice) is reduced to a core temperature of −20 ° C. or less using a quick freezing device (“Blast Chiller QXF-006S5” manufactured by Fukushima Kogyo Co., Ltd.). Quick-frozen until.
As described above, a softened animal food material of a trimmed slice in a frozen state was obtained.

(Examples 7B-7D)
In the hydrolysis treatment step <3>, in the same manner as in Example 7A except that the immersion time of the trimne slice in the enzyme treatment solution 7 (immersion solution) was changed as shown in Table 7, the frozen state Trimmed slices of softened animal food were obtained.

7-3. Evaluation Each of the softened animal foods of trimne slices in a frozen state in each example was subjected to steam convection (Rational, “Self-Cooking Center 61”), relative humidity 100% RH, After thawing by heating under the conditions of a temperature of 70 ° C. and a heating time of 30 minutes, the thawed softened animal food is processed in the same manner as in Example 1A and the like as described above. Four items were evaluated.
These results are shown in Table 7.

  As is apparent from Table 7, in the hydrolysis treatment step <3>, the immersion time of the trimne slice in the enzyme treatment solution is set to 15 to 30 hours (Examples 7B and 7C). Compared to the examples, it has been found that the trimming slice is softened while maintaining its appearance and smoothness.

8). 8. Examination of heating conditions in heat treatment process 8-1. Treatment solution adjustment (acid solution 8A)
Citric acid and sodium citrate were prepared as pH adjusters, and dissolved in deionized water treated with an ion exchange resin so that the content thereof was 0.1 M to prepare an acid solution 8A. At this time, the pH of the acid solution 8A was adjusted to 2.5.

(Enzyme treatment liquid 8C)
Bromelain was prepared as a protein-degrading enzyme and dissolved in deionized water treated with an ion exchange resin so that the content thereof was 0.10 wt% to prepare an enzyme-treated solution 8C. The enzyme-treated solution 8C had a pH of 6.

8-2. Production of Softened Animal Food In each of the following examples, softened animal food was produced using various treatment solutions.

(Example 8A)
<1> Curing treatment step First, a skin (average weight of about 20 g) is prepared as an animal material, and the skin is steamed under the condition of 100% RH, and heated until the core temperature reaches 60 ° C. The peel was cured.

<2> Hole punching process Next, the skin was punched using a tenderizing apparatus. The perforation was performed at a pitch of 1 hole / 3.7 mm × 3.7 mm with respect to the peeled skin using a blade having a cross-sectional area of 1.0 mm × 3.0 mm.

<3> Hydrolysis treatment step Next, the skin is softened by hydrolyzing the protein contained in the skin by immersing the skin in the acid solution 8A (immersion solution) prepared in advance. It was. It should be noted that the immersion of the peel with this acid solution 8A was performed at 4 ° C. for 20 hours.

<4> Heat treatment step Next, using a skin convection (manufactured by Rational Corporation, “Self-Cooking Center 61”), the relative humidity is 100% RH, the internal temperature is 90 ° C., and the heating time is 120 minutes. And heated.

<5> Freezing treatment step Next, using a quick freezing apparatus ("Blast chiller QXF-006S5" manufactured by Fukushima Kogyo Co., Ltd.), the core skin is softened at a core temperature of -20 ° C or lower. Quick-frozen until.
As described above, the softened animal food material of the frozen peel skin was obtained.

(Example 8B)
Heating of the peel skin in the heat treatment step <4> is carried out by placing water and a sample in a beaker and using a saturated steam pressure cooker (“Steam Meister CK-20EL” manufactured by Miura Kogyo Co., Ltd.) under saturated steam pressure. A frozen animal skin softened skin food was obtained in the same manner as in Example 8A, except that the core temperature was 130 ° C., and it was boiled and heat-treated until 1 minute later.

(Example 8C)
<1> Curing treatment step First, a skin (average weight of about 20 g) is prepared as an animal material, and the skin is steamed under the condition of 100% RH, and heated until the core temperature reaches 60 ° C. The peel was cured.

<2> Hole punching process Next, the skin was punched using a tenderizing apparatus. The perforation was performed at a pitch of 1 hole / 3.7 mm × 3.7 mm with respect to the peeled skin using a blade having a cross-sectional area of 1.0 mm × 3.0 mm.

<3> Hydrolysis treatment step Next, the skin is softened by hydrolyzing the protein contained in the skin by immersing the skin in the enzyme treatment solution 8C (immersion solution) prepared in advance. I let you. In addition, the immersion of the peel skin with this enzyme treatment liquid 8C was performed at 4 ° C. for 20 hours.

<4> Heat treatment step Next, using a skin convection (manufactured by Rational, “Self-Cooking Center 61”), the relative humidity is 100% RH, the internal temperature is 50 ° C., and the heating time is 30 minutes. Then, the core temperature reached 100 ° C. under conditions of a relative humidity of 100% RH and an internal temperature of 100 ° C., and further heated up to 1 minute later.

<5> Freezing treatment step Next, using a quick freezing apparatus ("Blast chiller QXF-006S5" manufactured by Fukushima Kogyo Co., Ltd.), the core skin is softened at a core temperature of -20 ° C or lower. Quick-frozen until.
As described above, the softened animal food material of the frozen peel skin was obtained.

(Example 8D)
In the heat treatment step <4>, the peel skin is heated by placing water and a sample in a beaker and using a saturated steam pressure cooker (“Steammeister CK-20EL” manufactured by Miura Kogyo Co., Ltd.) under saturated steam pressure. A frozen animal skin softened skin food was obtained in the same manner as in Example 8C, except that the core temperature was 130 ° C., and it was boiled and heat-treated until 1 minute later.

8-3. Evaluation Each of the softened animal food materials in the frozen state of each example in the frozen state was steam convection (manufactured by Rational Corporation, “Self-Cooking Center 61”), relative humidity of 100% RH, After thawing by heating under the conditions of a temperature of 70 ° C. and a heating time of 30 minutes, the thawed softened animal food is processed in the same manner as in Example 1A and the like as described above. Four items were evaluated.
These results are shown in Table 8.

  As is apparent from Table 8, in the heat treatment step <4>, the skin is heated under an appropriate condition (Example 8A), so that the skin becomes softer than other examples. However, it has been found that the appearance and smoothness are maintained while being excellent.

9. Examination of types of foods to be softened 9-1. Preparation of treatment liquid (Enzyme treatment liquid 9)
Papain and bromelain are prepared as protein degrading enzymes, and their contents are 0.01 wt% and 0.001 wt%, respectively, and sodium bicarbonate and sodium carbonate are prepared as pH adjusters, An enzyme-treated solution 9 was prepared by dissolving in deionized water treated with an ion exchange resin so that the content thereof was 0.5M. The pH of the enzyme treatment solution 9 was adjusted to 9.5.

9-2. Production of Softened Animal Food In each of the following examples, a softened animal food was produced using the enzyme treatment solution 9.

(Example 9A)
<1> Curing treatment step First, shrimp (average weight of about 8 to 10 g) is prepared as an animal material, and the shrimp is steamed under the condition of 100% RH, and heated to a core temperature of 60 ° C. Shrimp were cured.

<2> Hole drilling process Next, shrimp holes were drilled using a tenderizing apparatus. This drilling was performed at a pitch of 1 hole / 5.2 mm × 5.2 mm with respect to shrimp using a blade having a cross-sectional area of 1.0 mm × 3.0 mm.

<3> Hydrolysis treatment step Next, the shrimp was softened by hydrolyzing the protein contained in the shrimp by immersing the shrimp in the enzyme treatment solution 9 (immersion solution) prepared in advance. The shrimp immersion with the enzyme treatment solution 9 was performed at 4 ° C. for 20 hours.

<4> Heat treatment step Next, the shrimp is subjected to steam convection ("Rational Co.," Self-Cooking Center 61 ") under conditions of relative humidity of 100% RH, internal temperature of 60 ° C, and heating time of 40 minutes. After heating, it was further heated under the conditions of a relative humidity of 100% RH, an internal temperature of 90 ° C., and a heating time of 10 minutes.

<5> Freezing treatment step Next, the shrimp (softened shrimp) is rapidly cooled to a core temperature of −20 ° C. or less using a rapid freezing apparatus (“Blast Chiller QXF-006S5” manufactured by Fukushima Kogyo Co., Ltd.). Frozen.
As described above, a frozen shrimp softened animal food was obtained.

(Examples 9B to 9E)
A softened animal food material in a frozen state was obtained in the same manner as in Example 9A, except that the animal materials to be softened were those shown in Table 9.

9-3. Evaluation Each of the softened animal foods in a frozen state in each example was steam convection (manufactured by Rational, “Self-Cooking Center 61”), relative humidity 100% RH, internal temperature 70 ° C. Then, after thawing by heating under the condition of heating time of 30 minutes, the softened animal food material that has been thawed is treated in the same manner as in Example 1A and the like as described in 1-3-1 to 1-3-4 above. Items were evaluated.
These results are shown in Table 9.

  As can be seen from Table 9, it was found that the softening of various animal materials was achieved while maintaining the appearance and smoothness.

10. Examination of seasoning process 10-1. Treatment solution adjustment (acid solution 10)
Citric acid and sodium citrate were prepared as pH adjusters, and dissolved in deionized water treated with an ion exchange resin so that the content thereof was 0.05 M, thereby preparing an acid solution 10. At this time, the pH of the acid solution 10 was adjusted to 2.5.

10-2. Production of Softened Animal Food In each of the following examples, a softened animal food was produced using the acid solution 10.

(Example 10A)
<1> Curing treatment step First, a skin (average weight of about 20 g) is prepared as an animal material, and the skin is steamed under the condition of 100% RH, and heated until the core temperature reaches 60 ° C. The peel was cured.

<2> Hole punching process Next, the skin was punched using a tenderizing apparatus. The perforation was performed at a pitch of 1 hole / 3.7 mm × 3.7 mm with respect to the peeled skin using a blade having a cross-sectional area of 1.0 mm × 3.0 mm.

<3> Hydrolysis treatment step Next, the skin is softened by hydrolyzing the protein contained in the skin by immersing the skin in the acid solution 10 (immersion solution) prepared in advance. It was. In addition, the immersion of the peel skin with this acid solution 10 was performed at 4 degreeC for 20 hours.

<4-1> Heat treatment step Next, the skin is peeled off using a steam convection (manufactured by Rational, “Self-Cooking Center 61”), relative humidity 100% RH, internal temperature 90 ° C., heating time 60 minutes. It heated on the conditions of this.

<4-2> Seasoning process Next, seasoning was applied to the peel skin by diluting noodle soup (2 times concentrated Yamaki) 3 times as a seasoning liquid and applying it as a seasoning.

<5> Freezing treatment step Next, using a quick freezing apparatus ("Blast chiller QXF-006S5" manufactured by Fukushima Kogyo Co., Ltd.), the core skin is softened at a core temperature of -20 ° C or lower. Quick-frozen until.
As described above, the softened animal food material of the frozen peel skin was obtained.

(Example 10B)
The step <4-2> is omitted, and the heat treatment step <4-1> is carried out at 90 ° C. in boiled juice added as a seasoning with noodle soup (2-fold concentrated Yamaki) diluted 3-fold. A softened animal food material in the frozen state was obtained in the same manner as in Example 10A, except that it was changed to boil for 60 minutes.

(Example 10C)
The step <4-2> is omitted, noodle soup (double concentrated Yamaki) is added as a seasoning to the acid solution 10 used in the hydrolysis step <3>, and the heat treatment step <4-1. > Was boiled in a boiled juice at 40 ° C. for 60 minutes to obtain a softened animal food material in a frozen state in the same manner as in Example 10A.

10-3. Evaluation Each of the softened animal foods in a frozen state in each example was steam convection (manufactured by Rational, “Self-Cooking Center 61”), relative humidity 100% RH, internal temperature 70 ° C. Then, after thawing by heating under the condition of heating time of 30 minutes, the softened animal food material that has been thawed is treated in the same manner as in Example 1A and the like as described in 1-3-1 to 1-3-4 above. The items were evaluated, and further, the deliciousness of 10-3-1 shown below was evaluated.

10-3-1. Taste Dehydrated skin (softened animal food material; sample), and taste that was felt at that time, "5: the taste of the material is strong 4: 4: the taste of the material, 3: other than the material The taste was acceptable, but it was evaluated according to a five-step criterion of “2: slightly bitter, off-flavored, 1: bitter, off-taste”. Evaluation of this deliciousness was implemented about ten panelists, and the average value of the evaluation result obtained from each panel was calculated | required.
These results are shown in Table 10.

  As is apparent from Table 10, it was found that the skin was softened regardless of the seasoning seasoning, but the seasoning addition was carried out after the hydrolysis treatment <3>. In Examples 10A and 10B), it was found that the softening of the peel was better compared to Example 10C.

11. Examination of pitch for drilling (tenderization) in drilling process (acid solution 11A)
Citric acid and sodium citrate were prepared as pH adjusters, and dissolved in deionized water treated with an ion exchange resin so that the content thereof was 0.1 M, thereby preparing an acid solution 11A. At this time, the pH of the acid solution 11A was adjusted to 2.7.

11-2. Production of Softened Animal Food In each of the following examples, a softened animal food was produced using the acid solution 11A.

(Example 11A)
<1> Curing treatment step First, a skin (average weight of about 20 g) is prepared as an animal material, and the skin is steamed under the condition of 100% RH, and heated until the core temperature reaches 60 ° C. The peel was cured.

<2> Hole punching process Next, the skin was punched using a tenderizing apparatus. In addition, this drilling was performed at a pitch of 1 hole / 6.0 mm × 6.0 mm with respect to the peel using a blade having a cross-sectional area of 1.0 mm × 3.0 mm.

<3> Hydrolysis treatment step Next, the skin is softened by hydrolyzing the protein contained in the skin by immersing the skin in the acid solution 11A (immersion solution) prepared in advance. It was. In addition, the immersion of the peel skin with this acid solution 11A was performed at 4 ° C. for 20 hours.

<4> Heat treatment step Next, using a skin convection ("Self-Cooking Center 61 type" manufactured by Rational Corporation), the skin is peeled off at a relative humidity of 100% RH, an internal temperature of 90 ° C, and a heating time of 60 minutes. And heated.

<5> Freezing treatment step Next, using a quick freezing apparatus ("Blast chiller QXF-006S5" manufactured by Fukushima Kogyo Co., Ltd.), the core skin is softened at a core temperature of -20 ° C or lower. Quick-frozen until.
As described above, the softened animal food material of the frozen peel skin was obtained.

(Example 11B)
In Example 11A, except that the perforating skin was punched using a tenderizing device in the perforating step <2>, at a pitch of 1 hole / 5.2 mm × 5.2 mm. In the same manner, a softened animal food material of frozen peeled skin was obtained.

(Example 11C)
In Example 11A, except that the perforating skin was drilled using a tenderizing device in the perforating step <2> at a pitch of 1 hole / 4.5 mm × 4.5 mm to the perforated skin. In the same manner, a softened animal food material of frozen peeled skin was obtained.

11-3. Evaluation Each of the softened animal food materials in the frozen state of each example in the frozen state was steam convection (manufactured by Rational Corporation, “Self-Cooking Center 61”), relative humidity of 100% RH, After thawing by heating under the conditions of a temperature of 70 ° C. and a heating time of 30 minutes, the thawed softened animal food is processed in the same manner as in Example 1A and the like as described above. Four items were evaluated.
These results are shown in Table 11.

  As is apparent from Table 11, in the drilling step <2>, the drilling of the take-off skin is carried out with an appropriate size (Examples 11B and C), compared with the other examples. It has been found that the softening of the skin is favorably achieved while maintaining its appearance and smoothness.

Claims (6)

A softening method for softening animal material consisting of meat or seafood,
A curing treatment step for curing the animal material by modifying the protein contained in the animal material;
A drilling process for drilling the cured animal material;
By contacting the treatment liquid drilled by said animal material, have a, hydrolyzing hydrolysis process the protein,
The curing treatment step is an acid treatment step in which the animal material is contacted with an acid to acid-modify the protein, or an alkali in which the animal material is contacted with an alkali to alkali-modify the protein. A softening method characterized by being a treatment step . 2. The softening method according to claim 1 , wherein in the punching process, a tenderizing method is used in which one or more needle-shaped blades are inserted into the cured animal material with respect to the animal material. The hydrolysis treatment step includes an enzyme treatment step in which the perforated animal material is brought into contact with an enzyme treatment solution containing a protein-degrading enzyme, an acid treatment step in which an acid solution exhibiting acidity is brought into contact with, or an alkaline treatment. softening method according to claim 1 or 2 an alkali treatment step of contacting the alkali solution shown. In the hydrolysis step, the animal material has been drilled, using a dipping method of dipping in the treatment solution, claims 1 contacting the treatment liquid drilled by said animal material 3 The softening method according to any one of the above.   The softening method according to any one of claims 1 to 4, further comprising a heat treatment step of heating the animal material from which the protein has been hydrolyzed after the hydrolysis treatment step. The softening method according to claim 5 , wherein a heating temperature in the heat treatment step is 50 ° C or higher and 130 ° C or lower.