JP7183883B2 - Method for modifying lump animal food material and composition for modifying lump animal food material - Google Patents

Description

The present invention relates to a method for modifying a lump animal food material and a composition for modifying a lump animal food material, characterized by adding papain, thermolysin and potato starch.

Various needs exist in the meat processing and meat cooking fields. For example, the texture and juiciness of hamburger steak, the plump texture of sausages, and the softness and juiciness of fried chicken and steaks can be mentioned. In particular, it is difficult to improve the quality of cooked products using chunks of meat such as steak, sauté, and fried chicken by processing in a short time, and technology that can easily impart softness and juiciness without complicated operations such as injection is required. In particular, nursing care food and food for the elderly are required to be even softer, so it is difficult to soften the lump meat as it is. there is Such problems are not limited to lump meat, but are widely present in animal lump foods, and there are many needs for softening mollusks such as squid.

There are many reports on techniques for softening lump meat. Examples of methods using protease include a method using protease and transglutaminase (Patent Document 1), a method using protease and sucrose fatty acid ester in combination (Patent Document 2), A method using a heat-labile protease (Patent Document 3) and the like are disclosed. In Patent Documents 1 and 2, the type of protease is not limited, and there is room for further study on the superiority of the softening effect. Moreover, in Patent Document 3, although a specific superior effect was demonstrated using a specific protease, problems remained in terms of the complexity of the work and the length of treatment time.

As a method of combining a plurality of proteases, fried flour containing papain and bromelain (Patent Document 4) is disclosed. Although it is a very simple method, there is no comparison with the combined effect of papain and thermolysin shown in the present invention, and the degree of softening effect remains to be investigated. In addition, there is no report on a technique for softening lump meat by using papain and thermolysin in combination.

As a finding on the combined use of papain and thermolysin for meat, a method of producing elastin-derived peptides by reacting both enzymes after shredding meat is disclosed (Patent Document 5). Although this is a very useful finding, it is neither a method to act directly on lump meat nor a method for the purpose of meat tenderization.

Techniques for tenderizing lump meat using a combination of protease and starch include a method of adding protease, arginine, and starch in the form of powder (Patent Document 6), and a method of using a pickling solution containing protease, starch, and curdlan (Patent Document 7), fried flour containing protease and non-protein paste (Patent Document 8) and the like are disclosed. In Patent Document 6, concomitant use of arginine was essential in order to obtain a sufficient effect. In Patent Document 7, a complicated process of injection is required, and the types of protease and starch are not limited, leaving room for further investigation. Patent Document 8 does not limit the types of protease and starch, but describes the combined use of papain, bromelain, and starch in Examples, confirming a certain softening effect. However, the combination of papain, thermolysin, and potato starch of the present invention has not been investigated, and the combination of papain and bromelain did not produce a synergistic effect in the present invention, which is completely different from the present invention. is.

In this way, a great many findings have been reported regarding tenderization techniques for lump meat, and methods using multiple proteases and methods using both protease and starch have been reported. , thermolysin, and potato starch are used in combination to soften meat as it is. In particular, it was not easily imagined that the combination of these could significantly soften the chunk meat in a short period of time and impart a juicy feeling to the meat.

Japanese Patent No. 3235278 JP-A-7-313108 Japanese Patent Publication No. 2003-508084 Japanese Patent No. 3177029 Japanese Patent No. 5087042 Japanese Patent Application Laid-Open No. 2015-12858 Japanese Patent No. 4850942 Japanese Patent No. 3177030

An object of the present invention is to provide a method for easily modifying a lump animal food material in a short time, and to provide a composition capable of easily modifying a lump animal food material in a short time. be.

As a result of intensive research, the present inventor found that the use of papain, thermolysin, and potato starch can soften animal-derived lump food materials in a short time and impart a preferable juicy feeling. Completed. That is, the present invention is as follows.

[1] A method for modifying an animal mass food material, comprising adding papain, thermolysin, and potato starch.
[2] The amount of papain added is 500 U or more and 10,000,000 U or less per 100 g of animal lump food material, the amount of thermolysin added is 500 U or more and 10,000,000 U or less per 100 g of animal lump food material, and the amount of potato starch is The method according to [1], wherein the amount added is 0.1 g or more and 50 g or less per 100 g of the animal lump food material.
[3] The method according to [1] or [2], wherein the animal lump food material is at least one selected from the group consisting of beef, pork, chicken, and squid.
[4] A composition for modifying animal lump foods, comprising papain, thermolysin, and potato starch.
[5] The papain content is 1,000 U or more and 1,000,000 U or less per 1 g of potato starch, and the thermolysin content is 1,000 U or more and 1,000,000 U or less per 1 g of potato starch. The described composition.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to easily soften a lump animal food material in a short time, and to impart a juicy feeling to the food material.

FIG. 1 is a photomicrograph showing that the combination of papain and thermolysin allows starch to penetrate into block foods.

Papain, thermolysin and potato starch are used in the method for modifying a lump animal food material and the composition for modifying a lump animal food material according to the present invention. Papain used in the present invention is a neutral protease derived from papaya (scientific name: Carica papaya), an enzyme that hydrolyzes peptide bonds in proteins, and is specified by CAS number 90001-73-4. As long as it has this property, it may be produced by any method. It may be one extracted from papaya, one produced by a microorganism, or a genetically modified enzyme. The enzyme may be in any form such as powder, liquid, granules, and the like. An example of papain used in the present invention is "Papain W-40" commercially available from Amano Enzyme.

Thermolysin used in the present invention is a thermostable protease, also called thermolysin or thermolysin, which is an enzyme that hydrolyzes peptide bonds in proteins, and is specified by CAS number 9073-78-3. As long as it has this property, it may be of any origin and may be a recombinant enzyme. Also, it may be manufactured by any method. The enzyme may be in any form such as powder, liquid, granules, and the like.

The potato starch used in the present invention may be any starch such as raw starch, modified starch, physically treated starch, etc., as long as it is derived from potatoes, and may be starch derived from glutinous potatoes. In the case of modified starch or physically treated starch, any processing or treatment such as acetylation, etherification, phosphoric acid cross-linking, adipic acid cross-linking, oxidation, acid treatment, partial gelatinization, wet heat treatment, oil processing, etc. Any combination of these may be used. Also, starch derived from sources other than potato may be used in combination with potato starch. Starches other than potatoes derived from any plant such as rice starch, glutinous rice starch, tapioca starch, wheat starch, corn starch, waxy corn starch, high amylose corn starch, mung bean starch, sweet potato starch, sago starch, lotus root starch, etc. It doesn't matter, it doesn't matter if it's a combination of them. An example of the potato starch used in the present invention is "Matsutani Dried Potato Starch" commercially available from Matsutani Chemical Industry Co., Ltd. In addition, since the present invention is characterized in that the starch granules permeate the interior of the animal mass food material and retain water, pregelatinized starch without starch granules is not desirable in the present invention, but it is completely pregelatinized. The object of the present invention can be sufficiently achieved if the starch granules are left partially.

The animal-based lump food of the present invention refers to an animal-derived lump food such as livestock meat and marine products. It may be derived from any animal such as duck, wild duck, quail, and alpaca. Marine products may be derived from any animal such as bonito, mackerel, horse mackerel, cod, tuna, salmon, cod, cod, amberjack, saury, puffer fish, capelin, eel, catfish, alligator, squid, octopus, shrimp, and crab. Lump foodstuffs refer to all lumped foodstuffs that have not been processed into minced meat, paste, minced meat, etc. for animal foods. , Chopped meat, etc. may be cut into any size and shape. Hamburgers and sausages using minced meat, fish cakes using minced meat, etc. are not included in the present invention, but if the shape of a chunk of meat remains, such as a hamburger made by solidifying cut meat instead of minced meat with a binder, it is not included in the present invention. include.

Papain, thermolysin and potato starch may be added in any state and at any timing in modifying the animal lump food material of the present invention. It may be cooked after being added to the raw lump food material, or may be reheated and cooked after being added to the heated lump food material. desirable. In addition, when adding to the lump food, it may be sprinkled in powder form, dissolved or suspended in a liquid and immersed in the lump food, or made into a paste and applied to the surface of the lump food. However, from the viewpoint of efficiently reforming the lump food in a short period of time, a method of dissolving and suspending it in a liquid and then immersing it is desirable.

The order of addition of papain, thermolysin and potato starch to the animal lump food material may be any order. Therefore, it is desirable to add all at the same time.

When papain, thermolysin and potato starch are added to the animal lump food material, the amount of papain added is preferably 500 U or more and 10,000,000 U or less, and preferably 700 U or more and 5,000,000 U or less, per 100 g of the animal lump food material. It is more preferably 1,000 U or more and 1,000,000 U or less. Regarding the enzymatic activity of papain, 1 U (unit) was defined as the amount of enzyme that causes an increase in Folin's reagent color-developing substance equivalent to 1 μg of tyrosine per minute using casein as a substrate.

When papain, thermolysin, and potato starch are added to the animal lump food material, the amount of thermolysin added is preferably 500 U or more and 10,000,000 U or less, and 700 U or more and 5,000,000 U or less per 100 g of the animal lump food material. It is more preferably 1,000 U or more and 1,000,000 U or less. Regarding the enzymatic activity of thermolysin, 1 U (unit) was defined as the amount of the enzyme that causes an increase in the amount of Folin's reagent color-developing substance corresponding to 1 μg of tyrosine per minute using casein as a substrate.

When papain, thermolysin, and potato starch are added to the animal lump food material, the amount of potato starch added is preferably 0.1 g or more and 50 g or less, more preferably 0.2 g or more and 20 g or less, relative to 100 g of the animal lump food material. 0.5 g or more and 10 g or less is more preferable.

In one aspect, when papain, thermolysin and potato starch are added to the animal lump food material, the addition ratio (number of units) of papain and thermolysin is preferably 1:0.001 to 1:1,000, and 1:0. 0.01 to 1:100 is more preferred, and 1:0.1 to 1:10 is even more preferred.

In another aspect, when papain, thermolysin, and potato starch are added to the animal lump food material, the amounts of papain, thermolysin, and potato starch added are usually papain: 500 U to 10,000,000 U, thermolysin: 500 U to 10,000,000 U, and potato starch: 0.1 g to 50 g, preferably papain: 700 U to 5,000,000 U, thermolysin: 700 U to 5,000, 000 U, potato starch: 0.2 g to 20 g, more preferably papain: 1,000 U to 1,000,000 U, thermolysin: 1,000 U to 1,000,000 U, potato starch: 0.5 g to 10 g can be, but are not limited to:

The reaction time of papain and thermolysin is not particularly limited as long as papain and thermolysin can act on the substrate substance. The time is preferably 1 minute to 24 hours (eg, 1 minute to 12 hours, 1 minute to 8 hours, 1 minute to 4 hours, 1 minute to 2 hours, or 1 minute to 1 hour). In particular, the present invention is characterized by being able to soften animal lump foodstuffs in a short period of time by using papain and thermolysin in combination, and the value of the present invention is further improved with an action time of 1 to 30 minutes. In addition, the reaction temperature may be any temperature as long as the papain and thermolysin used can maintain their activity. 0°C to 70°C, 0°C to 65°C, 0°C to 60°C, 0°C to 55°C, 0°C to 50°C, 0°C to 45°C, etc.). That is, a sufficient reaction time can be obtained by going through the processing steps and cooking steps in normal food cooking.

By mixing papain, thermolysin and potato starch, a composition for modifying an animal lump food material can be obtained. In addition, excipients such as dextrin and lactose, seasonings such as salt, amino acids, nucleic acids, yeast extracts and meat extracts, proteins such as vegetable proteins, gluten, egg whites, gelatin and casein, protein hydrolysates and protein partial hydrolysates , emulsifiers, organic acid salts, chelating agents such as polymerized phosphates, reducing agents such as glutathione and cysteine, pregelatinized starch, alginic acid, thickening polysaccharides such as xanthan gum, salt water, pigments, acidulants, fragrances, etc. Food materials and food additives may be mixed. Moreover, it may be dissolved or suspended in a liquid, or may be made into a composition of any nature. The amount of papain, thermolysin, and potato starch blended in the composition for modifying a lump animal food material is more than 0% and less than 100%, but the content of papain is 1,000 U or more and 1,000,000 U per 1 g of potato starch. The following is preferable, 2,000 U or more and 1,000,000 U or less is more preferable, and 5,000 U or more and 1,000,000 U or less is still more preferable. In addition, the content of thermolysin is preferably 1,000 U or more and 1,000,000 U or less per 1 g of potato starch, more preferably 2,000 U or more and 1,000,000 U or less, and further 5,000 U or more and 1,000,000 U or less. preferable.

In one aspect, the mixing ratio (number of units) of papain and thermolysin is preferably 1:0.001 to 1:1,000, more preferably 1:0.01 to 1:100, and 1:0.1 to 1:1:0. 10 is more preferred.

In another aspect, the amounts of papain, thermolysin and potato starch blended in the composition for modifying a lump animal food material are usually papain: 500 U to 10,000,000 U, thermolysin: 500 U to 10, 000,000 U, and potato starch: 0.1 g to 50 g, preferably papain: 700 U to 5,000,000 U, thermolysin: 700 U to 5,000,000 U, potato starch: 0.2 g to 20 g, more preferably , papain: 1,000 U to 1,000,000 U, thermolysin: 1,000 U to 1,000,000 U, potato starch: 0.5 g to 10 g, but not limited thereto.

EXAMPLES The present invention will be described in more detail with reference to examples below. The present invention is in no way limited by this example.

[Example 1]
US beef sirloin was sliced into 1 cm thick slices using a slicer "Super Deluxe Slicer" (manufactured by Watanabe Fumac Co.). The protease of each test group shown in Table 1 was dissolved in water of the same weight as the sliced meat so as to be 50,000 U per 100 g of meat to obtain an enzyme solution. Sliced meat was added to the enzyme solution of each test section and immersed at 20° C. for 30 minutes to react. For each protease, a commercially available enzyme preparation for food was used. After that, the sliced meat is taken out, baked at 180 ° C. for 2 minutes and 30 seconds using an impinger “Lincoln Impinger” (manufactured by Lincoln Foodservice Products), turned over and baked for another 2 minutes and 30 seconds to obtain a beef steak. rice field. The obtained beef steak was subjected to sensory evaluation. The sensory evaluation was carried out by a panel of 4 panelists on a scale of -5 to 5, with the non-additive group (test group 1) being 0 points. The score was given to the first decimal place, and the result was obtained by rounding the average value of the four subjects to the first decimal place. In addition, the total score of the scores for softness and juiciness was calculated. The softness means that less force is required when biting off the meat, and the juiciness means that the amount of water exuding from the meat is large when the meat is chewed. Juiciness is the opposite of dryness. The softness score is 0: no difference from additive-free product, 1: slightly soft, 2: slightly soft, 3: soft, 4: very soft, 5: extremely soft, - A score of 1 was defined as slightly hard, -2 slightly hard, -3 hard, -4 very hard and -5 extremely hard. The juicy feeling score is 0: no difference from the additive-free product, 1: slightly juicy, 2: slightly juicy, 3: juicy, 4: very juicy, 5: extremely juicy, - A score of 1 was defined as slightly dry, -2 as slightly dry, -3 as very dry, -4 as very dry and -5 as extremely dry. Table 1 shows the results.

As shown in Table 1, the effect of adding protease alone was small, but the softening effect of papain exceeded 2 points, which was higher than that of other proteases. However, it was confirmed that although the meat became softer, it became less juicy and dry. It was confirmed that many proteases tended to impart softness and reduce the juiciness, but some proteases did not reduce the juiciness at all. Protease with a high total score corresponds to this category. In particular, thermolysin had a softness-imparting effect exceeding 1 point, but the juicy feeling did not decrease at all, and the total score exceeded 1 point. From the above results, it was clarified that not only the degree of softness-imparting effect but also the balance between softness and juiciness differed depending on the type of protease. Above all, it was papain that gave a large degree of softness, and thermolysin was excellent in the balance between softness and juiciness, that is, imparted softness without reducing the juiciness.

[Example 2]
Regarding papain and thermolysin, which were confirmed to have different qualitative effects on lump foodstuffs in Example 1, the effect of combined use was investigated. Bromelain was used for comparison. In the same manner as in Example 1, US beef sirloin was immersed in a protease solution prepared according to the composition of each test group shown in Table 2, reacted, and baked with an impinger to obtain a beef steak. . The obtained beef steak was sensory evaluated for softness and juiciness in the same manner as in Example 1. In addition, regarding the softness, based on the results of the papain-only group, the thermolysin-only group, and the bromelain-only group, the theoretical score of the combined addition group was calculated. For example, in Table 2, in the case of the theoretical softness value of test group 8, the softness score of test group 2 when only papain is added is "2.1", and the softness score of test group 4 when only thermolysin is added. is "1.1", and the sum of these is calculated as "2.1+1.1=3.2". Therefore, "3.2" is the theoretical softness value of Test Group 8. Using the values thus calculated, the difference between the theoretical value and the actual score (result of sensory evaluation) was obtained. In the case of test group 8, the sensory evaluation result is "3.7" and the theoretical value is "3.2", so the difference is calculated as "3.7-3.2=0.5". If this value is greater than zero, it means that an effect larger than the theoretical value, ie, a synergistic effect, is obtained. The combination test plots in which a synergistic effect was obtained were marked with "○" in the synergistic effect column, and the combination test plots in which the synergistic effect was not obtained were marked with an "x" in the synergistic effect column. Table 2 shows the results.

As shown in Table 2, the combination of proteases imparted more softness than when added alone, but the effect was synergistic only in the combination of papain and thermolysin. That is, the combination of papain and thermolysin imparted a level of softness that could not have been imagined from the addition of papain alone. However, while it became soft synergistically, the juicy feeling score was low. This event is thought to be due to the synergistic decomposition of protein in lump meat by the combined use of papain and thermolysin, resulting in protein losing its ability to retain moisture and resulting in a decrease in juiciness. In Patent Document 5, since it is a method for producing peptides, the juicy feeling and shape retention of the chunk meat are not related at all, but in the present invention, while retaining the shape and water retention of the animal chunk food material, Since softening is important, the combined use of papain and thermolysin does not solve the intended problem. Therefore, there is a need for a technique for imparting a juicy feeling while obtaining a synergistic softening effect by combining papain and thermolysin.

[Example 3]
In Example 2, the combination of papain and thermolysin provided a synergistic softening effect, but reduced the juiciness. In the same manner as in Example 1, US beef sirloin was immersed in a liquid prepared according to the composition of each test group shown in Table 3, reacted, and baked with an impinger to obtain a beef steak. Papain and thermolysin dissolve in water, but various starches do not dissolve. All of the various starches are raw starches. The obtained beef steak was sensory evaluated for softness and juiciness in the same manner as in Example 1. In addition, the presence or absence of a synergistic effect was examined in the same manner as in Example 2 with respect to softness and juiciness. "X" indicates no synergistic effect, "○" indicates synergistic effect (sensory evaluation result - theoretical value greater than 0 and less than 5), "◎" indicates extremely significant synergistic effect (sensory evaluation result - theoretical value is 5 or more). Table 3 shows the results.

As shown in Table 3, when papain and thermolysin were combined and various starches were used in combination, the juiciness was synergistically improved in all starches. The synergistic effect of juiciness was particularly remarkable when potato starch was used in combination. On the other hand, regarding softness, a synergistic effect was confirmed only when potato starch was used in combination, and no synergistic effect was obtained with other starches. Further, when either papain or thermolysin was used in combination with potato starch, no synergistic effect was obtained for both softness and juiciness. In the modification of animal-based food materials, especially chunk meat, generally, a method of soaking in a suspension of rice starch with small starch granules is taken, and potato starch with particularly large starch granules It was common sense for those skilled in the art to think that it would not permeate the However, from the above results, it is considered that by decomposing the lump food with the combination of papain and thermolysin, even potato starch with large starch granules penetrates into the inside of the lump meat and retains water. In the combination of papain and thermolysin, the juiciness, that is, the water retention is lost, so it has not been possible as a softening technology for lump meat, but it is used in combination with potato starch, which was thought not to permeate the lump meat. It was shown that the intended problem solving can be achieved. From the above, it was shown that combined use of papain, thermolysin, and potato starch synergistically softens the animal-derived lump food material and imparts a juicy feeling to the food material in a short period of time.

[Example 4]
In Example 3, it was shown that by combining papain and thermolysin, potato starch permeates the lump food and synergistically imparts softness and juiciness. Microscopic observations were performed to confirm the hypothesis of permeation. A raw wood of American pork loin was degreaseed and sliced into 1 cm thick slices using a slicer "Super Deluxe Slicer" (manufactured by Watanabe Fumac Co.). Protease and starch were dissolved and suspended in water of the same weight as the sliced meat according to the composition of each test group shown in Table 4 to obtain an immersion liquid. Raw starch was used as various starches. Papain and thermolysin are soluble in water, but various starches are not. Slices of meat were added to the obtained immersion liquid and immersed at 20° C. for 30 minutes to react. After that, the sliced meat was taken out and the surface of the meat was rinsed with water to remove the starch adhering to the surface of the meat. The sliced meat was cut to a width of about 5 mm, and the inside of the chunk meat was exposed, and the exposed surface was observed with a microscope. A scanning electron microscope "SU3500" (manufactured by Hitachi High-Technologies Corporation) was used as a microscope, and three fields of view were randomly photographed at a magnification of 1000 times. The results of microscopic observation are shown in FIG.

As shown in FIG. 1, it was confirmed that when no enzyme was added, starch granules of rice starch slightly penetrated into the inside of the green meat, and potato starch did not penetrate at all. This is thought to be because the sizes of the starch granules differ greatly between the two, and among various types of starch, rice starch is particularly small and potato starch is particularly large. Although there are various theories, it is generally said that the average grain size of rice starch is 5 µm, and the mean grain size of potato starch is 50 µm. On the other hand, when papain and thermolysin were used in combination, it was confirmed that a large amount of rice starch granules had penetrated into the inside of the green meat, and a certain amount of potato starch granules had also penetrated. That is, it was shown that potato starch with large starch granules, which cannot penetrate at all into the inside of the green meat, can penetrate by using papain and thermolysin in combination. The event is an event that cannot be easily imagined from the common sense of those skilled in the art. Since potato starch has a high degree of swelling and can hold a lot of water when heated, it is thought that the permeation of potato starch into the inside of the lump meat greatly contributes to the juiciness. From the above, the content described in Example 3, which shows that the combined use of papain, thermolysin, and potato starch can synergistically soften animal-based food materials and impart a juicy feeling in a short time, is visually supported. was taken.

[Example 5]
In the same manner as in Example 1, US beef sirloin was immersed in a solution prepared according to the composition of each test group shown in Table 5, allowed to react, and baked with an impinger to obtain a beef steak. Papain and thermolysin dissolve in water, but various starches do not dissolve. All of the various starches are raw starches. The obtained beef steak was sensory evaluated for softness and juiciness in the same manner as in Example 1. In addition, the presence or absence of a synergistic effect was examined in the same manner as in Example 2 with respect to softness and juiciness. "X" indicates no synergistic effect, "○" indicates synergistic effect (sensory evaluation result - theoretical value greater than 0 and less than 5), "◎" indicates extremely significant synergistic effect (sensory evaluation result - theoretical value is 5 or more). Table 5 shows the results.

As shown in Table 5, when papain and thermolysin were added together, the softness-imparting effect was improved depending on the amount of addition, and at the same time, the juiciness was lost (test groups 2 to 5). Also, when potato starch was added, almost no effect of imparting softness and juiciness was obtained (experimental groups 6 to 8). It is considered that the slight improvement when added at a high concentration is due to the effect of covering the surface of the green meat, not the penetration into the inside of the green meat. When papain, thermolysin, and potato starch are added together, the added amount of papain and thermolysin is 1,000 U or more per 100 g of food material, and the added amount of potato starch is 0.1 g or more per 100 g of food material. was improved (test plots 9-14). From the above results, by adding 1,000 U or more of papain per 100 g of animal lump food, 1,000 U or more of thermolysin per 100 g of animal lump food, and 0.1 g or more of potato starch per 100 g of animal lump food, It was shown that it synergistically softens animal-based lump foodstuffs in a short time and imparts a juicy feeling to them.

[Example 6]
Various kinds of animal lump foodstuffs were processed, cut, immersed in an immersion liquid in which papain, thermolysin and potato starch were dissolved and suspended, and reacted at 20° C. for 30 minutes. For comparison, a test plot was also conducted in which the sample was immersed in water and allowed to stand at 20° C. for 30 minutes. The processing and cutting methods for various animal-based ingredients are as follows: Beef sirloin is sliced 1cm thick, pork loin is sliced 1cm thick, chicken thigh is sliced 20g, chicken breast is sliced 20g, and Japanese flying squid is sliced 1cm thick. Cut into wide round slices. In addition, although it does not correspond to the animal lump food material, 100 g of minced beef was compression-molded into a patty for comparison. The amount of papain added was 50,000 U per 100 g of food material, the amount of thermolysin added was 50,000 U per 100 g of food material, and the amount of potato starch added was 1 g per 100 g of food material. Various kinds of animal lump foodstuffs taken out from the immersion liquid were baked in an impinger and subjected to sensory evaluation. The livestock meat ingredients were baked at 180° C. for 2 minutes and 30 seconds, turned over and baked for an additional 2 minutes and 30 seconds. Sensory evaluation was carried out on softness and juiciness. Softness was defined as "X" as not soft or hard, "△" as slightly soft, "○" as soft, and "⊚" as very soft. The juiciness was defined as "X" as not juicy or dry, "△" as slightly juicy, "○" as juicy, and "◎" as very juicy. Table 6 shows the results. The composition in Table 6 means a composition in which papain, thermolysin and potato starch are blended in the amounts described above.

As shown in Table 6, in all animal-based lump food materials, combined addition of papain, thermolysin, and potato starch resulted in a very soft and very juicy texture. On the other hand, when ground meat, which does not correspond to a lump food material, is compression-molded, a certain degree of softness is confirmed without adding papain, thermolysin, and potato starch, and the addition of papain, thermolysin, and potato starch improves shape retention. was remarkably lowered, handling was poor and firing was difficult. From the above results, it was shown that by adding papain, thermolysin and potato starch in combination, it is possible to remarkably soften any animal-based food material in a short time and impart a juicy feeling to it.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to remarkably soften animal-based food materials in a short time and impart a juicy feeling to them, so that the present invention is extremely useful in the food field.

Claims (5)

A method of modifying an animal mass food product comprising adding papain, thermolysin and potato starch. The amount of papain added is 500 U or more and 10,000,000 U or less per 100 g of the animal lump food material, the amount of thermolysin added is 500 U or more and 10,000,000 U or less per 100 g of the animal lump food material, and the amount of potato starch added is The method according to claim 1, wherein the amount is 0.1 g or more and 50 g or less per 100 g of animal lump food material. 3. The method according to claim 1 or 2, wherein the animal lump food material is at least one selected from the group consisting of beef, pork, chicken and squid. A composition for modifying animal lump foods comprising papain, thermolysin and potato starch. The composition according to claim 4, wherein the content of papain is 1,000 U or more and 1,000,000 U or less per 1 g of potato starch, and the content of thermolysin is 1,000 U or more and 1,000,000 U or less per 1 g of potato starch. thing.

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