JP7198200B2 - Soft heat-cooked product of chicken or pork and method for producing the same - Google Patents

Description

The present invention relates to a soft cooked chicken or pork product and a method for producing the same, and more particularly, the chicken or pork product is soft enough to be easily chewed even by people with reduced chewing power such as the elderly. The present invention relates to a soft cooked product of chicken or pork that retains the original taste of the cooked product, and a method for producing the same.

With the rapid increase in the number of elderly people in recent years, in addition to the provision of appropriate medical care and nursing care, maintaining and improving the quality of life of the elderly is attracting attention as an important issue. Above all, eating every day is not only a pleasure in itself, but taking in various nutrients through meals helps the elderly maintain physical strength and immunity, prevent deterioration of cognitive function, and prevent bone fractures. is said to be effective, and considering the quality of life of the elderly, it is extremely important to make daily meals delicious and enjoyable.

However, it is also true that masticatory and swallowing power declines with age. I find it difficult to eat. As the chances of feeling difficulty in chewing and swallowing increase, the amount of food taken in a day gradually decreases, and the enjoyment of eating is lost, which may result in malnutrition.

In order to solve these problems, various treatments have been applied to food materials and raw materials to create foods that are soft and fluid enough to be chewed and swallowed even by elderly people with reduced chewing and swallowing power. Various proposals have been made to process it into food materials. For example, in Patent Document 1, food materials such as seafood, meat, and vegetables are processed into a paste and then molded into the shape of the original food material, so that even people with difficulty in chewing and those with dysphagia can easily eat it. Also, in Patent Document 2, a processed food material for nursing care food is processed into jelly by mixing a gelling agent such as mannan with a pasty food raw material. Proposed.

However, these processed foods for nursing care or processed food materials are basically processed food materials into paste or jelly, and although they are sufficient in terms of softness and fluidity, their shape, color tone, etc. The appearance is far from the original food material, lacking visual stimulation of appetite and the feeling of eating the food material itself, which is not sufficient from the point of enjoying the meal.

On the other hand, techniques have also been proposed for softening food materials while retaining their original appearance. For example, in Patent Documents 3 and 4, food materials such as meat, seafood, and cereals are treated with enzymes to soften them while maintaining the unique shape and appearance of the food materials. Soft foods for food are disclosed, and since these soft foods are soft and retain the shape, appearance, etc. peculiar to the food material, they are said to sufficiently stimulate the appetite through vision.

However, according to the findings independently obtained by the present inventor, when the food material is seafood or meat, it is softened by enzyme treatment, and then heated in the presence of a seasoning liquid or a boiling liquid. The resulting heat-cooked product often has a strong offensive taste and odor. There is a problem that it is not satisfactory.

In view of such circumstances, the applicant of the present invention has previously established a soft cooked fish and shellfish product and a method for producing the same, and filed International Application No. 2000. PCT/JP2016/084777 (International Publication No. WO2017/090672), International Application No. PCT/JP2017/046485, International Application No. PCT/JP2018/000884, International Application No. PCT/JP2018/002488 and International Application No. Filed as PCT/JP2018/004666. However, meat such as chicken and pork does not have any offensive taste or offensive odor, and has the original taste of cooked chicken or pork. A soft heat-cooked product with a softness has not yet been proposed.

JP 2012-175934 A JP 2014-18129 A Japanese Patent Application Laid-Open No. 2015-23800 JP 2015-159753 A

The present invention has been made in view of the above-mentioned problems of the prior art, and has a softness that can be sufficiently chewed even by those who have difficulty chewing, has no offensive taste and offensive smell, and is the original heat-cooked product of chicken or pork. An object of the present invention is to provide a soft cooked product of chicken or pork with taste and a method for producing the same.

As a result of diligent research efforts to solve the above problems, the present inventors often found that cooked products obtained by enzymatically treating seafood and meat in the presence of seasoning liquids and boiling liquids. Under the assumption that the off-flavour and odor may be caused by the use of commercially available enzyme preparations when enzymatically treating seafood and meat, it does not depend on the commercially available enzyme preparations. As an enzymatic treatment, I came up with an enzymatic treatment using maitake mushrooms. Maitake is a type of mushroom belonging to the family Porphyraeceae, and is known to contain multiple proteolytic enzymes. There is However, as described in Japanese Unexamined Patent Application Publication No. 2003-250481, for example, the proteolytic enzyme contained in maitake is strong, and even though artificial cultivation methods have been established, maitake, which is a natural product, or its extract In addition, it is difficult to expect a stable and constant proteolytic enzyme activity value. It was unclear whether it was possible or not.

Under such circumstances, the present inventors have made intensive research efforts, and as a result, have established a method for preparing a maitake extract that can stably obtain a maitake extract with relatively stable physical properties. Furthermore, the present inventors have found that, when tenderizing chicken meat or pork using such a maitake extract, by regulating the concentration, immersion time, and immersion temperature of the maitake extract used for the softening treatment within a predetermined range, , A cooked product obtained by heating chicken or pork that has undergone a softening treatment in the presence of a seasoning liquid or a boiling liquid has a softness that can be sufficiently chewed even by people with reduced chewing power, and has no offensive taste and offensive odor. The present invention was completed by discovering that the original taste of cooked chicken or pork is maintained without being overcooked.

That is, the present invention provides a soft cooked chicken or pork product that has a load of 350 gf or less required to push a metal ball with a diameter of 15 mm into 3 mm under temperature conditions at the time of eating, and has no offensive taste or offensive odor. The above problem is solved by providing

According to the findings of the present inventor, the softness of 350 gf or less required to push a metal ball with a diameter of 15 mm into 3 mm is usually soft enough to be chewed with a weak force. corresponds to the softness of Therefore, the tender heat-cooked chicken or pork product according to the present invention, which has a softness of 350 gf or less when a metal ball with a diameter of 15 mm is pushed in by 3 mm, is a normal heat-cooked chicken or pork product that has not been softened. It is extremely soft compared to , and is a soft heat-cooked product with a softness that can be sufficiently chewed even by people with reduced masticatory power such as the elderly.

It should be noted that "under the temperature conditions for eating" means that the soft cooked chicken or pork product according to the present invention is normally distributed and stored in a frozen state. Or the soft cooked pork product is not in a frozen or half-thawed state, but at the actual eating temperature, for example, normal temperature or higher and 100 ° C. or lower, more preferably normal temperature or higher and 80 ° C. or lower, further preferably normal temperature or higher and 60 ° C. It means that it is in a warmed state below. Incidentally, in this specification, normal temperature means 15°C. That is, the above-mentioned softness of 350 gf or less is obtained when the soft cooked chicken or pork product according to the present invention is thawed or heated, for example, and the temperature is raised to the temperature at the time of eating. Softness does not mean softness when in a frozen or semi-thawed state.

The tender heat-cooked chicken or pork product according to the present invention has no offensive taste and offensive odor even after undergoing a softening treatment of immersion in a maitake mushroom extract, and has the original taste of the heat-cooked chicken or pork product. It is possible to confirm that there is no offensive taste or offensive odor in cooked products by sensory tests using panelists. Using a taste recognition device "TS-5000Z" manufactured by Intelligent Sensor Technology Co., Ltd.), it is possible to quantitatively confirm the value as a relative value to the control product.

By the way, in a preferred example of the soft cooked chicken or pork meat according to the present invention, the bitterness and miscellaneous taste measured by a taste recognition device using an artificial lipid membrane type taste sensor corresponds to that measured by the same device. A relative value of less than ±2 (that is, −2<measured value<+2) when the value of bitterness and miscellaneous taste of normal cooked chicken or pork is set to 0 as a reference value. The corresponding normal heat-cooked product of chicken or pork means a heat-cooked product obtained by the same heat cooking method using the same kind of chicken or pork, and not subjected to softening treatment.

In addition, when the relative value of taste measured by the taste recognition device is −2 or less or +2 or more, it is said that many people feel a difference in taste compared to the control product. A relative value of less than ±2 means that there is no difference in bitterness and off-flavour compared to the control product. The bitterness and off-taste measured by the above-mentioned taste recognition device is generally regarded as a taste corresponding to unpleasant bitterness, and the fact that the relative value of the bitterness and off-taste is less than ±2, more preferably less than ±1 means that It means that the tender heat-cooked chicken or pork product according to the present invention has no difference in bitterness and miscellaneous taste compared to the corresponding normal heat-cooked chicken or pork product, which is the control product, and has no offensive taste. .

The tender heat-cooked chicken or pork product according to the present invention has no offensive taste or offensive odor, and retains the original taste of the heat-cooked chicken or pork product. It retains the original appearance of the product. For this reason, the soft cooked chicken or pork product according to the present invention does not differ in appearance from ordinary cooked chicken or pork products that have not undergone softening treatment, and when placed on the table, it will increase the appetite of the eaters. has the advantage of being able to sufficiently arouse Incidentally, maintaining the original external shape of the cooked chicken or pork product means that the meat surface does not melt or peel off, and the original color tone of the cooked chicken or pork product is maintained. there is

The tender heat-cooked chicken or pork product according to the present invention is preferably a heat-cooked product of diced or sliced meat of chicken or pork. There are no particular restrictions on the size or thickness of the diced meat or sliced meat, but if the diced meat is too small, it will look like minced meat. The shortest side preferably has a length of 3 mm or more, more preferably 5 mm or more, because the feel may be impaired. On the other hand, if the size of the diced meat is too large, the softening liquid may not penetrate into the center, and sufficient softness may not be obtained. It is preferably 15 mm or less, more preferably 10 mm or less.

In addition, in the case of sliced meat, unlike diced meat, even if it is thin, you can get the texture of eating sliced meat of chicken or pork, so there is no particular lower limit for the thickness, but as sliced meat, From the viewpoint of retaining the shape of the substrate, the thickness is preferably 0.3 mm or more, more preferably 1 mm or more, and still more preferably 3 mm or more. On the other hand, if it is too thick, the softening liquid will not penetrate into the center of the sliced meat, as in the case of diced meat, and there is a risk that sufficient softness cannot be obtained. is preferred, and 5 mm or less is more preferred.

The size and thickness of the diced meat and sliced meat described above primarily refer to the size and thickness set when chicken or pork is cut in a frozen or half-thawed state. In other words, when chicken or pork goes through the thawing process or the cooking process, depending on the part, the shape may change due to the absorption and discharge of moisture, the penetration of seasoning liquid, etc., especially diced meat. In some cases, it may be difficult to specify the length of the shortest side because the shape varies so much. Therefore, if the diced meat maintains the shape of the diced meat even when eaten, the size should be used as the size of the diced meat described above. Alternatively, it is preferable to use the size set for cutting pork in a frozen or half-thawed state as the size of the diced meat described above.

On the other hand, in the case of sliced meat, there is little change in thickness even after the thawing process and the cooking process, but the meat may be curved and lose the shape of a flat plate. Therefore, if the sliced meat maintains the shape of the sliced meat even when eaten, it is preferable to use that thickness as the thickness of the sliced meat described above. It is preferable to set the thickness of the sliced meat as described above based on the size that is set when the meat is cut in this state.

The chicken meat targeted by the present invention means chicken meat, and may be chicken meat that is normally distributed in the market, such as chunky, cobb, and arboracre. It is not limited to things. In addition, the pork targeted by the present invention is not limited to any particular species, as long as it is commonly available in the market, such as Yorkshire, Berkshire, and Landrace.

There are no particular restrictions on the part of chicken, but it is preferably sasa, breast, or thigh, and pork is preferably fillet, thigh, loin, shoulder loin, or shoulder. Preferably, it is fillet or thigh meat.

The tender heat-cooked products of chicken or pork according to the present invention include general heat-cooked products obtained by heat treatment in the presence or absence of a seasoning liquid or a boiling liquid, and there are no particular restrictions on the seasoning or cooking method. no. Typical heat-cooked products include baked products such as salt-grilled, teriyaki, ginger-grilled, and miso-grilled products, and boiled products such as sweet sauce, tomato, miso, and curry. but not limited to these.

The present invention also includes a immersion step of immersing chicken or pork to be cooked with heat in a softening liquid obtained by diluting raw maitake mushroom juice to 30 to 35% by mass at 4 to 10 ° C. for 40 to 48 hours. Further, the above problem is solved by providing a method for producing a soft cooked product of chicken or pork, which includes a step of heating the chicken or pork that has undergone the dipping step. According to such a production method, under temperature conditions at the time of eating, the load required to push a metal ball of 15 mm in diameter into 3 mm is soft enough to be 350 gf or less. To stably produce a soft cooked chicken or pork product while maintaining the original taste and appearance of the product.

In a more preferred aspect, the immersion step in the production method of the present invention includes the mass ratio of chicken or pork to the softening liquid in which the chicken or pork is immersed (hereinafter sometimes simply referred to as "solid-liquid ratio"). is 1:1.6 or more, that is, the softening liquid is preferably 1.6 parts by mass or more for 1 part by mass of chicken or pork, and more preferably the solid-liquid ratio is 1:1.6 to 1:2 .2 is preferred. If the solid-liquid ratio is less than 1:1.6, it may not be possible to obtain a cooked chicken or pork product with the desired softness, which is not preferred. Also, even if the solid-liquid ratio exceeds 1:2.2, there is no appreciable difference in the tenderness of the resulting cooked chicken or pork, and the softening liquid is wasted.

In a preferred embodiment, the squeezed juice of the maitake mushroom is a squeezed juice obtained by squeezing a cut product obtained by cutting a raw maitake mushroom into pieces of 1 mm square or less. Since raw maitake contains water, it is possible to obtain the squeezed juice of the cut maitake by cutting it into a suitable size and squeezing it. can be used. The size of the cut maitake mushroom to be squeezed to obtain the juice is not particularly limited to 1 mm square or less, but the maitake mushroom cut into 1 mm square or less is more likely to be cut into pieces of about 3 mm square, for example. is preferable because a relatively large amount of squeezed juice can be stably obtained. Incidentally, maitake mushrooms cut into pieces of 1 mm square or less can be easily obtained by using, for example, a commercially available electric cutting machine such as a silent cutter.

The soft cooked chicken or pork product of the present invention is not only soft enough to be chewed with a weak force, but also has no offensive taste and smell, and retains the original taste of the cooked chicken or pork product. Preferably, the heat-cooked product of chicken or pork retains its original external shape, so that it looks delicious and appetizing, and even people with weak chewing power can eat it and heat the chicken or pork. It has an excellent advantage that the original taste of the cooked product can be enjoyed. In addition, in the method for producing a soft cooked chicken or pork product according to the present invention, although the softening liquid is an extract of maitake, which is a natural product, instead of using chemicals, etc., chicken or pork It has the advantage of being able to stably produce a large amount of soft cooked foods. According to the soft heat-cooked chicken or pork product and the method for producing the same according to the present invention, the heat-cooked chicken or pork product that looks and tastes good and is sufficiently soft for people with reduced chewing power such as the elderly. can be provided and eaten, and the advantage of being able to maintain and improve the quality of life of the elderly can be obtained.

Fig. 10 is a radar chart showing relative values of various tastes measured using a taste recognition device for boiled chicken fillet with sweet sauce according to the present invention. Fig. 4 is a radar chart showing relative values of various tastes measured using a taste recognition device for simmered chicken breast with sweet sauce according to the present invention. Fig. 2 is a radar chart showing relative values of various tastes measured using a taste recognition device for simmered pork thighs with sweet sauce according to the present invention. Fig. 2 is a radar chart showing relative values of various tastes measured using a taste recognition device for simmered pork tenderloin with sweet sauce according to the present invention.

Hereinafter, the tender heat-cooked product of chicken or pork according to the present invention and the method for producing the same will be described.

<A: Preliminary experiment>
<Preliminary experiment A1-Preparation of maitake mushroom juice->
200 g of commercially available raw maitake mushrooms are cut with a silent cutter for about 20 seconds to obtain cut pieces of 1 mm square or less, and the cut pieces are wrapped in a filter cloth and passed through a press to collect the squeezed juice. When the lot was changed and performed twice, about 120 g of squeezed juice could be recovered from each sample. The recovery rate of squeezed juice was a high rate of about 60% by mass with respect to the mass of raw maitake mushrooms used. Further, when the pH of the squeezed juice obtained was measured, it was found that the pH was distributed in the range of pH 5.51 to pH 6.12, and that the juice had stable physical property values.

On the other hand, the same process as above was performed except that a kitchen knife was used instead of the silent cutter to cut into pieces of 3 mm square, and about 73 to 75 g of squeezed juice was obtained. When the pH of the obtained squeezed juice was measured, it was distributed in the range of pH 5.08 to pH 5.15 and had stable physical properties, but the recovery rate of the squeezed juice was relative to the mass of the raw maitake used. It remained at about 37% by mass to 38% by mass, and it could not be said that the amount of squeezed juice obtained was sufficient compared to the amount of maitake used.

Further, about 35 g of raw maitake was loosened by hand and subdivided, soaked in 472 g of water or 135 g of water for 2 hours or 16 hours, and then filtered to remove maitake to obtain a maitake extract. 455 g and 449 g of extracts were obtained from those immersed in 472 g of water for 2 hours or 16 hours, respectively, and 123 g and 116 g of extracts were obtained from those immersed in 135 g of water for 2 hours or 16 hours, respectively. However, it was inevitable that maitake would absorb water and the amount of extract obtained would change and become unstable. Further, when the pH of the obtained extract was measured, it was distributed over a wide range from pH 4.97 to pH 6.85, and stable physical property values could not be obtained. Incidentally, the amount of water of 135 g is the amount that about 35 g of maitake that has been loosened by hand is soaked, and the amount of water of 472 g is the amount that about 35 g of maitake that has been loosened by hand is soaked in sufficient water. is the amount.

From the above results of preliminary experiment A1, the squeezed juice obtained by squeezing the cut pieces of maitake mushrooms cut into 1 mm square or less with a filter cloth is obtained at a relatively high rate relative to the raw maitake mushrooms, and is indicated by pH Since the physical properties are also stable, we concluded that it would be better to use this as the maitake mushroom extract for softening treatment. Using this maitake mushroom extract, a chicken or pork softening test was performed.

<Preliminary experiment A2-Measurement of viable cell count/E. coli count>
In general, it is said that meat has a higher number of viable bacteria than fish and shellfish. There is a risk that the E. coli count will exceed the acceptable range. Therefore, prior to conducting the softening test, an experiment was conducted to examine the permissible immersion temperature and immersion time from the viewpoint of the number of viable bacteria. The outline is as follows.

Fillets of chicken (Arboracre breed; hereinafter the same) or fillets of pigs (Yorkshire breed; hereinafter the same) are cut into cubes of 1 cm on each side in a frozen state, and the cut cubes of meat 2 each, after thawing, in softened liquid maintained at 6°C, 10°C, 14°C, 18°C, 22°C, or 28°C, respectively, for 12 hours, 24 hours, 36 hours, 40 hours, or 48 hours. Soaked. After the immersion, the diced meat was taken out from the softening liquid, ground appropriately, and 1 g of the meat was weighed and mixed with 9 g of purified water to obtain a sample. The number of viable bacteria and the number of E. coli contained in the specimen thus obtained was measured using an AC plate for measuring the number of viable bacteria and a CC plate for measuring the number of coliforms under the trade name "Petrifilm" (sold by 3M Healthcare Co., Ltd.). was used and inspected according to the inspection method described in the instruction manual attached to the product.

As the softening liquid, squeezed juice (pH 6.04) obtained by squeezing raw maitake mushrooms cut into 1 mm square or less in the same procedure as in preliminary experiment A1 was added to 35% by mass of ordinary tap water. (Hereinafter, unless otherwise specified, "% by mass" is simply referred to as "%" in this specification). The ratio (solid-liquid ratio) of the mass of the diced chicken or pork immersed in each of these softening liquids to the mass of the softening liquid was 1:2. The results are shown in Tables 1 and 2. In the table, "negative" indicates that the number of E. coli was "0/0.01 g" or less. In addition, based on the requirements stipulated in the section "Frozen food consumed without heating" in "Standards for Foods, Additives, etc." 000 cells/g or less and the number of E. coli was negative, it was judged as "acceptable", and other specimens were judged as "impossible".

As shown in Table 1, when the meat species is chicken fillet, when the soaking temperature is 6 ° C. or 10 ° C., even if soaked for 48 hours, the general viable count is 100,000 or less per 1 g, and the E. coli count remains negative. , the immersion conditions were judged to be "acceptable". On the other hand, when the immersion temperature was 14 ° C., the general viable count was 100,000 or less per 1 g and the E. coli count remained negative at a immersion time of 12 hours. After 24 hours or more, the number of E. coli remained negative, but the number of general viable bacteria exceeded 100,000 per 1 g, and the immersion conditions were judged to be "impossible." At immersion temperatures of 18 ° C. and 22 ° C., almost the same tendency was observed, and when the immersion time was 12 hours, it was determined that the immersion conditions were “acceptable”, but when the immersion time was 24 hours or more, the number of viable bacteria decreased. The number exceeded 100,000 per 1 g, and the immersion conditions were determined to be "impossible". When the immersion temperature reached 28° C., even with the shortest immersion time of 12 hours, both the general viable cell count and the E. coli count exceeded the permissible values, and the immersion conditions were determined to be “impossible”.

On the other hand, when the meat type is pork tenderloin, as shown in Table 2, when the soaking temperature is 6 ° C. or 10 ° C., the general viable count is 100, 100 per 1 g for up to 48 hours of soaking time. Below 000, the number of E. coli remained negative, and the immersion conditions were determined to be "acceptable" as in the case of chicken fillet. Similarly, when the immersion temperature reaches 14°C, the general viable count is 100,000 or less per 1 g and the E. coli count remains negative until the immersion time is 12 hours, and the immersion conditions were judged to be "acceptable". When the immersion time was 24 hours or more, both the viable cell count and the E. coli count exceeded the permissible values, and the immersion conditions were determined to be "impossible." In addition, when the immersion temperature was 18 ° C., 22 ° C., and 28 ° C., the general viable count exceeded the allowable value even at the immersion time of 12 hours, and it was determined to be “impossible” under all the immersion conditions tested. .

It is presumed that almost the same results will be obtained even if the parts of chicken or pork are different. It was also found that the immersion temperature is preferably 10° C. or less in order to keep the E. coli count within the permissible range and safely and securely immerse in the softening liquid. The upper limit of the immersion time is set to 48 hours because if the immersion time exceeds 48 hours, the immersion process requires 3 days or more, and a large amount of soft cooked chicken or pork can be produced stably. This is because it is judged to be unfavorable from above.

<Preliminary experiment A3-Immersion depth of softening liquid->
When chicken or pork is immersed in a softening liquid for softening treatment, the softening liquid penetrates into the inside of the chicken or pork, and the inside of the chicken or pork is softened for the first time. An experiment was conducted to find out how far the softening liquid penetrates within the range of immersion temperature and immersion time.

Chicken fillet, chicken breast, or chicken thigh is used as chicken, and pork tenderloin or pork thigh is used as pork, cut into cubes of 2 cm on each side in a frozen state, and after thawing, cut into cubes. Two pieces of meat were soaked in the softening liquid maintained at 6°C or 10°C for 24 hours, 36 hours, 40 hours, or 48 hours, respectively. As the softening liquid, the maitake mushroom extract with the same dilution rate of 35% as used in the preliminary experiment A2 was used, and the solid-liquid ratio was set to 1:2 as in the preliminary experiment A2. After soaking for a predetermined time, the diced meat was removed from the softening liquid, cut in half at the center, and the permeation distance (mm) from the surface of the softening liquid on the cut surface was measured. That is, since the color tone of chicken or pork changes when the softening liquid permeates, the length from the surface of the part where the color tone changes is the cut surface of each of the two cubes of meat obtained under the same immersion conditions. , and the smallest measured value among a total of 8 measured values was taken as the permeation distance. The results are shown in Table 3 (chicken) and Table 4 (pork).

As shown in Table 3, in the case of chicken, both chicken fillet and chicken breast, at a soaking temperature of 6 ° C. or 10 ° C., the permeation distance of the softening liquid is 7 mm or 8 mm after 36 hours of soaking. 40 hours or more, the color tone of the cut meat changed over the entire cut surface, and it was observed that the softening liquid penetrated to the center of the cut meat. The chicken fillet and chicken breast used in the experiment were both diced meat with a side of 2 cm. It is considered to be 10 mm or more. Therefore, when the softening liquid penetrates to the center of the cut meat, the permeation distance is described as "≧10 mm" in the table. (The same applies to chicken thighs, pork tenderloin, and pork thighs.)

For chicken thighs, there was also a tendency for the permeation distance to increase as the immersion time increased, but the permeation distance was shorter than for chicken fillet and chicken breast. That is, in the case of chicken thighs, when the immersion time was 36 hours, the permeation distance remained at 4 mm at both the immersion temperature of 6 ° C. and 10 ° C., and finally reached 5 mm after the immersion time of 40 hours. Even after 48 hours, the permeation distance was 7 mm.

On the other hand, in the case of pork, the penetration distance of the softening liquid is even shorter. In both pork tenderloin and pork thigh, the penetration distance reached 5 mm after immersion for 40 hours. was 6 mm.

Based on the results of the above preliminary experiments A1 to A3, the following softening tests were performed.

<B: Chicken>
<Softening test B1-simmered chicken fillet with sweet sauce->
Using chicken fillet, assuming normal production, distribution, and storage forms, we produced simmered chicken fillet cubed meat with sweet sauce in the following steps.
A. Importing raw materials (frozen chicken fillets)
B. Cut into cubes of 1 cm on each side in the frozen state. C. Constant temperature thawing (5°C)
D. Immersion in softening liquid (softening treatment)
E. Draining f. Boiling liquid filling vacuum packaging g. Stationary h. Heat sterilization (80°C, 40 hours)
I Heat dissipation J Freezing S Packing J Storage

In the softening liquid immersion step of D, the squeezed juice (pH 6.04) obtained by squeezing the raw maitake cut into 1 mm square or less in the same procedure as in the preliminary experiment A1 was added to normal tap water for 25 minutes. %, 30%, 35%, or 40% and maintained at 4°C, 6°C, or 10°C was used as the softening solution. A solid-liquid ratio of 1:1.5, 1:1.6, 1:2.0, or 1:2.2 for each of the two sets of cut meat (cubic shape with sides of 1 cm) Each sample was immersed in each of the weighed softening liquids for 36 hours, 40 hours, or 48 hours.

After the storage process of shi, each specimen is thawed at an appropriate timing, and after returning to normal temperature corresponding to the temperature at the time of eating, open the package and take out the diced meat. Using a commercially available digital force gauge MODEL RZ-5), the load required to push a metal ball with a diameter of 15 mm by 3 mm was measured. For the measurement, one piece of meat was randomly selected from each of the two sets of specimens, and the left, center, and right sides of one side were randomly selected, and the left, center, and right sides of the opposite side were measured. Measured at 3 points, 6 points in total. For each softening liquid immersion condition, three specimens were manufactured and measured, and the largest load among a total of 18 measured values was taken as the hardness measurement value (gf). The results are shown in Tables 5 to 8 for each softening liquid dilution ratio.

For comparison, as Control 1, the same diced chicken fillet was used and treated in the same manner except that the softening liquid immersion step (d) and the liquid draining step (e) were not performed, and the chicken was not softened. Chicken fillet simmered in sweet sauce was produced, and the load (hardness) required to push a metal ball with a diameter of 15 mm by 3 mm was measured in the same manner as described above. Table 9 shows the results. Numerical values where the load (hardness) required to push a metal ball with a diameter of 15 mm by 3 mm is 350 gf or less are underlined.

As can be seen in Table 5, when softening treatment was performed using a softening liquid obtained by diluting maitake mushroom juice to 25% with water, all the immersion conditions tested, that is, immersion temperature 4 ° C. to 10 ° C., immersion time 36 Under immersion conditions of 1:1.5 to 1:2.2 solid-liquid ratio for hours to 48 hours, the load (hardness) required to push a 15 mm diameter metal ball 3 mm is 350 gf or less. I couldn't get the chicken fillet boiled in sweet sauce. The hardness of the obtained chicken fillet simmered in sweet sauce is distributed in the range of 368 gf to 599 gf as shown in Table 5, and this hardness is shown in Table 9 as Control 1. Although it is softer than the hardness of 2015 gf of , it exceeds 350 gf and does not correspond to the degree of softness that "can be chewed with a weak force" or more. As a result, when the dilution rate of the softening liquid is 25%, even if it is immersed for 48 hours at 10 ° C., which is the upper limit of the permissible immersion temperature, boiled chicken fillet with sweet sauce having the desired softness can be obtained. indicates that there is no

On the other hand, as shown in Tables 6 and 7, when the softening treatment was performed using a softening liquid with a dilution rate of 30% or 35%, the immersion time of 36 hours was immersed at any immersion temperature tested. , Although the load required to push a metal ball with a diameter of 15 mm into 3 mm exceeded 350 gf, when the immersion time was 40 hours or 48 hours, solid-liquid Under the conditions of a ratio of 1:1.6 to 1:2.2, the load required to push a metal ball with a diameter of 15 mm into 3 mm is 350 gf or less, and it has a softness that can be "bited with a weak force" or more. A sweet sauce-simmered chicken fillet was obtained. This softness is remarkably softer than the hardness of 2015 gf of chicken fillet not subjected to softening treatment shown in Table 9 as Control 1.

As shown in preliminary experiment A3, in the case of chicken tenderloin, at immersion temperatures of 6°C and 10°C, the permeation distances of the softening liquid are 7 mm and 8 mm, respectively (see Table 3) at immersion times of 36 hours. It is believed that the softening liquid permeates to the center of the 1 cm side diced meat used in the test over time. Nevertheless, as shown in Tables 6 and 7, even when immersed in a softening liquid with a dilution ratio of 30% or 35% for 36 hours, the load required to push a metal ball with a diameter of 15 mm by 3 mm is 350 gf or less. The above test result that a sweet sauce simmered with softness was not obtained is that a softening liquid with a dilution rate of 30% or 35% is used as a sample to obtain chicken fillet simmered in sweet sauce with the desired softness. It shows that the immersion for a predetermined time or more (specifically, 40 hours or more) is necessary after the penetration to the center of the.

In addition, when the solid-liquid ratio is 1:1.5, it is not possible to obtain sweet sauce-simmered chicken fillet with the desired softness. The above-mentioned test result that the simmered sauce was obtained indicates that, in order to obtain simmered chicken fillet with sweet sauce with the desired softness, a certain amount or more of the softening liquid was added to the chicken meat to be softened. is required.

When the hardness was measured, the immersion temperature was 4° C. to 10° C., regardless of whether the dilution rate of the softening liquid was 30% or 35%. ° C., 36 to 48 hours of immersion time, and a solid-liquid ratio of 1:1.5 to 1:2.2, when immersed in the softening liquid, the original appearance of chicken fillet boiled with sweet sauce is maintained. No detachment, discoloration, or partial defect on the surface was observed, and the appearance was appetizing.

In addition, when the hardness of the chicken fillet to be measured was measured, the sweet sauce-simmered chicken fillet softened using a softening liquid with a dilution rate of 30% or 35% was found to be chicken fillet boiled in sweet sauce. It had the original taste of boiled sweet sauce, and no strange taste or smell due to immersion in the softening liquid was felt.

On the other hand, as shown in Table 8, when the softening treatment was performed using a softening liquid with a dilution rate of 40%, the solid-liquid ratio was 1:1 after immersion for 40 hours or 48 hours at an immersion temperature of 4°C or 6°C. Under the condition of 1.6 to 1:2.2, the load required to push a metal ball with a diameter of 15 mm into 3 mm is 350 gf or less, and the chicken fillet is soft enough to be chewed with a weak force or more. was obtained. Also, at an immersion temperature of 10°C, the load required to push a metal ball of 15 mm in diameter 3 mm under conditions of a solid-liquid ratio of 1:1.5 to 1:2.2 after immersion for 40 hours or 48 hours. A sweet sauce-simmered chicken fillet with a softness of 350 gf or less was obtained.

However, when the hardness was measured, when the simmered chicken tenderloin to be measured was observed with the naked eye, when a softening liquid with a dilution rate of 40% was used, peeling and white-spotted discoloration occurred on the surface. In addition, some specimens were found to have rough surfaces, and it was not possible to stably obtain chicken fillet stewed in sweet sauce that retained its original external shape.

In addition, when the hardness was measured, the chicken fillet to be measured was tasted with sweet sauce, and it was found that the sweet sauce boiled chicken fillet softened using a softening liquid with a dilution rate of 40% was used for softening. The bitterness that was thought to be caused by the softened liquid that had been added was felt strongly, and the maitake mushroom smelled.

The above results show that using a softening liquid with a dilution rate of 30% to 35%, an immersion temperature of 4 ° C to 10 ° C for 40 hours to 48 hours, a solid-liquid ratio of 1: 1.6 to 1: 2.2. By performing a softening soaking treatment under the conditions, the load required to push a metal ball with a diameter of 15 mm into 3 mm is 350 gf or less. It shows that it is possible to produce soft boiled chicken fillet with sweet sauce, which has the original taste of boiled chicken fillet with sweet sauce and has the original appearance shape of boiled chicken fillet with sweet sauce.

<Sensory test B1-Boiled chicken fillet cubes with sweet sauce->
Using a total of 7 healthy men and women as panelists, a sensory test was conducted on the following simmered chicken fillet with sweet sauce produced in the softening test B1.

(Simmered chicken fillet with sweet sauce)
・Boiled chicken fillet with sweet sauce (a) (solid-liquid ratio 1:2.0 under the immersion conditions of #18 in Table 6)
Dilution rate of softening liquid: 30%
Immersion temperature 10℃
Immersion time 48 hours Solid-liquid ratio 1:2.0
Hardness 244gf
・Boiled chicken fillet with sweet sauce (b) (solid-liquid ratio 1:2.0 under the immersion conditions of #27 in Table 7)
Dilution rate of softening liquid: 35%
Immersion temperature 10℃
Immersion time 48 hours Solid-liquid ratio 1:2.0
Hardness 240gf
・Simmered chicken fillet with sweet sauce (c) (solid-liquid ratio 1:2.0 under the immersion conditions of #36 in Table 8)
Dilution rate of softening liquid: 40%
Immersion temperature 10℃
Immersion time 48 hours Solid-liquid ratio 1:2.0
Hardness 220gf

(Inspection item)
・Appearance shape (by the naked eye)
・ Appearance color tone (by the naked eye) (color of meat)
・Unpleasant taste (bitterness, harshness)
・Taste (other taste)
・Odor/Maitake odor (Maitake odor caused by the softening liquid)

The evaluation is "Very good = 5" when it is equal to or better than the normal product of the same diced chicken fillet simmered in sweet sauce without softening treatment, and "Good = 5" when it is almost equally good. 4”, “Normal = 3” for slightly bad but acceptable, “Poor = 2” for bad, and “Very bad = 1” for very bad. The average value was used as the score. The results are shown in Tables 10-12.

As shown in Tables 10 and 11, diced chicken tenderloin that had been softened using a softening liquid with a maitake juice dilution ratio of 30% or 35% was heated in the presence of a boiling liquid for sweet sauce. The sweet sauce simmered (A) and (B) obtained by inspecting "appearance shape", "appearance color tone", "unpleasant taste (bitterness, harshness)", "taste (other taste)", "offensive odor ”, and “Maitake smell”, and obtained a high score of “5.0” or “4.9”, and has the original appearance shape, color tone, and taste of diced chicken fillet simmered in sweet sauce. There was no offensive taste, no offensive smell, and no smell of maitake mushrooms.

On the other hand, as shown in Table 12, diced chicken fillet that had been softened using a softening liquid with a dilution ratio of 40% maitake juice was heated in the presence of a boiling liquid for simmering sweet sauce. The obtained sweet sauce simmered (c) was evaluated as having a rating of “3.6” for the appearance shape and appearance color tone, and it was evaluated that the appearance shape and color tone of the original appearance shape and color tone of diced chicken fillet simmered in sweet sauce were maintained to some extent. However, the scores for "bad taste (bitterness, acridity)", "taste (other taste)", "bad smell", and "maitake odor" are "2.4" to "2.7". It was evaluated as having a strange taste and odor such as bitterness and acridity, as well as a strange taste and maitake odor.

The results of these sensory tests are consistent with the results of the visual observation and tasting performed by the tester each time the hardness of each sweet sauce was measured in the softening test B1. It supports that the evaluation based on observation and tasting is objective and valid.

<Evaluation B1 by taste recognition device>
In order to more objectively confirm that the diced chicken fillet stewed with sweet sauce according to the present invention has no offensive taste or offensive odor, taste analysis by a taste recognition device was conducted by an external inspection agency (Ministry of Health, Labor and Welfare registered inspection agency). Q'SAI Analysis Laboratory Co., Ltd.). The details are as follows.

(Sample for taste analysis)
Taste analysis was requested for the following comparative products and Sample 1.
・ Comparative product: normal (not softened) diced chicken fillet (1 cm on a side cube) boiled in sweet sauce (manufactured by Shin Tokyo Food Co., Ltd.)
・Sample 1: Diced chicken fillet (1 cm cube on each side) was immersed in a softening liquid with a dilution rate of 35% at a solid-liquid ratio of 1:2.0 at 10 ° C for 48 hours, and boiled for sweet sauce. Boiled sweet sauce obtained by heating in the presence of liquid (equivalent to solid-liquid ratio 1:2.0 of immersion condition #27 in Table 7)

(Used equipment)
Intelligent Sensor Technology Co., Ltd. Taste recognition device "TS-5000Z" (taste recognition device using artificial lipid membrane type taste sensor)

(Result of taste analysis)
Eight tastes of "sour", "bitterness", "astringent stimulus", "umami", "salty", "bitter", "astringent", and "umami richness" for sample 1 were compared. It was calculated as a relative value with the measured value of normal chicken fillet simmered in sweet sauce not softened as a standard value = 0. The results are shown in Table 13. FIG. 1 shows the results expressed as a radar chart.

As shown in Table 13 and FIG. 1, the measured values of the taste of Sample 1, which corresponds to the soft heat-cooked product according to the present invention, are the same as the comparison product, which is normal chicken fillet not softened in sweet sauce. Taking the taste as a reference = 0, all the tastes other than "sourness" out of the eight tastes measured were within the range of less than ±2 (-2 < measured value < +2). In the taste analysis using a taste recognition device, if the measured value of taste is less than ±2 when the comparative product is set to 0, even if a human eats this, it is not recognized as a difference in taste from the comparative product. It is said that. Therefore, the measured values of "bitterness and miscellaneous taste", "astringency stimulus", "bitterness", and "astringency", which are considered to be recognized as "unusual taste" when eaten by humans, were all within ±2. The analysis results showed that when humans ate sample 1, they did not feel any offensive taste compared to the control product, which is a normal product, indicating that the product of the present invention is a heat-cooked product that does not have offensive taste. ing. In particular, the measured value of sample 1 for "bitterness and miscellaneous taste", which is considered to be the strongest offensive taste, is within ± 1 compared to the comparative product, and the tenderness and sweetness of the diced chicken fillet of the present invention. It can be said that the simmered sauce is a heat-cooked product that does not have an offensive taste.

As described above, even in the taste analysis by the taste recognition device, the soft sweet sauce simmered chicken fillet according to the present invention does not have an offensive taste compared to normal chicken fillet simmered in sweet sauce that has not been softened, and the sweet sauce of chicken fillet does not have an offensive taste. It was confirmed that it had the original taste of boiled sauce.

<Softening test B2-boiled chicken breast and thigh cubes with sweet sauce->
In the same manner as in the softening test B1, except that the chicken fillet was changed to chicken breast or chicken thigh, the immersion temperature was 10 ° C., the immersion time was 48 hours, and the solid-liquid ratio was fixed to 1: 2.0. Diced chicken breast meat (1 cm cube on each side) simmered in sweet sauce and diced chicken thigh (cubic cube with 1 cm on each side) are produced according to the processes of a to si, and a metal ball with a diameter of 15 mm is pushed in by 3 mm. The load (hardness) required for The results are shown in Table 14.

For comparison, as Control 2 or Control 3, the same diced chicken breast or diced chicken thigh was used, except that the above D softening liquid immersion step and the above E draining step were not performed. In the same manner, chicken breast meat or thigh meat simmered in sweet sauce without softening treatment is produced, and the load (hardness) required to push a metal ball with a diameter of 15 mm to 3 mm is measured in the same manner as above. did. The results are shown in Tables 15 and 16.

As can be seen in Table 14, even if the chicken part is changed from fillet to breast meat or thigh meat, when softening treatment is performed using a softening solution obtained by diluting maitake mushroom juice to 25% with water, 10 ° C. In 48 hours of immersion, even under the condition of a solid-liquid ratio of 1:2.0, the load required to push a metal ball with a diameter of 15 mm into 3 mm was more than 350 gf, and it was "bite with a weak force" or more. A soft chicken breast or thigh simmered in sweet sauce was not obtained. On the other hand, when softening treatment is performed using a softening solution obtained by diluting maitake mushroom juice to 30%, 35%, or 40% with water, the solid-liquid ratio is 1 after immersion at 10 ° C. for 48 hours. : Under the condition of 2.0, the load required to push a metal ball with a diameter of 15 mm into 3 mm is 350 gf or less. I was able to produce boiled. This result is consistent with the result previously obtained for diced chicken fillet simmered in sweet sauce in softening test B1.

By the way, as shown in Tables 15 and 16, the hardness of normal chicken breast meat and chicken thigh meat diced with sweet sauce without softening treatment is 2512 gf (Control 2: chicken breast meat) and 1892 gf, respectively. (Control 3: chicken thigh), the hardness of 350 gf or less is extremely soft.

As mentioned above, from the viewpoint of the load (hardness) required to push a metal ball with a diameter of 15 mm by 3 mm, a good result of 350 gf or less was obtained when the dilution rate of the softening liquid was in the range of 30% to 40%. , At the time of measuring the hardness, when the chicken breast or thigh meat to be measured was tasted with sweet sauce, the chicken breast was softened using a softening liquid with a dilution rate of 40%. From the sweet sauce simmered chicken breast, you can feel a strong bitterness that seems to be caused by the softening liquid used for the softening treatment, and the smell of maitake mushrooms. It was not dripping.

On the other hand, simmered chicken breast with sweet sauce and simmered chicken thigh with sweet sauce softened using a softening liquid with a dilution rate of 30% or 35% are boiled chicken breast and chicken thigh with sweet sauce, respectively. The original taste was obtained, and no offensive taste or offensive odor due to immersion in the softening liquid was felt.

Furthermore, when the hardness was measured, the simmered chicken breast or thigh to be measured with sweet sauce was observed with the naked eye. Delamination on the surface, uneven color in the form of white spots, and depending on the specimen, roughening of the surface to make it crumbly was observed, and it cannot be said that the original appearance shape of chicken breast or chicken thigh simmered in sweet sauce was maintained. rice field. On the other hand, the sweet sauce simmered with a softening solution with a dilution rate of 30% or 35% does not show peeling of the surface, white spot-like color unevenness, or roughness. The original external shape of the chicken thigh stewed with sweet sauce was retained.

The above results in softening test B2 are in line with the results of softening test B1, and even if the chicken part changes from tenderloin to breast meat or thigh meat, use a softening liquid with a dilution rate of 30% to 35%. , at a temperature of 4°C to 10°C for 40 hours to 48 hours at a solid-liquid ratio of 1:1.6 to 1:2.2, by performing a softening immersion treatment to obtain metal balls with a diameter of 15 mm. The load required to push in 3 mm is 350 gf or less, and it has a degree of softness that can be "chewed with a weak force" or more. It is shown that it is possible to produce a soft cooked product that has the original appearance shape of chicken breast or chicken thigh boiled with sweet sauce.

<Sensory test B2-Boiled chicken breast and chicken thigh cubes with sweet sauce->
A total of 7 healthy men and women were used as panelists, and the following chicken breast and chicken thigh boiled in sweet sauce produced in softening test B2 were subjected to a sensory test in the same manner as in sensory test B1.

(Simmered chicken breast with sweet sauce)
・Cooked chicken breast simmered in sweet sauce (d) (under the immersion conditions of #38 in Table 14)
Dilution rate of softening liquid: 30%
Immersion temperature 10℃
Immersion time 48 hours Solid-liquid ratio 1:2.0
Hardness 246gf
・Cooked chicken breast simmered in sweet sauce (e) (under the immersion conditions of #39 in Table 14)
Dilution rate of softening liquid: 35%
Immersion temperature 10℃
Immersion time 48 hours Solid-liquid ratio 1:2.0
Hardness 244gf
・Cooked chicken breast simmered in sweet sauce (F) (under the immersion conditions of #40 in Table 14)
Dilution rate of softening liquid: 40%
Immersion temperature 10℃
Immersion time 48 hours Solid-liquid ratio 1:2.0
Hardness 241gf

(Simmered chicken thigh with sweet sauce)
・Cooked chicken thighs simmered in sweet sauce (ki) (under the immersion conditions of #42 in Table 14)
Dilution rate of softening liquid: 30%
Immersion temperature 10℃
Immersion time 48 hours Solid-liquid ratio 1:2.0
Hardness 342gf
・Cooked chicken thighs simmered in sweet sauce (ku) (under the immersion conditions of #43 in Table 14)
Dilution rate of softening liquid: 35%
Immersion temperature 10℃
Immersion time 48 hours Solid-liquid ratio 1:2.0
Hardness 315gf
・Cooked chicken thighs simmered in sweet sauce (ke) (under the immersion conditions of #44 in Table 14)
Dilution rate of softening liquid: 40%
Immersion temperature 10℃
Immersion time 48 hours Solid-liquid ratio 1:2.0
Hardness 277gf

The evaluation was performed in the same manner as in sensory test B1, except that the same chicken breast or chicken thigh diced and boiled in sweet sauce without softening treatment was used as a control. The results are shown in Tables 17-22.

As shown in Tables 17 and 18, diced chicken breast that has been softened using a softening liquid with a dilution ratio of 30% or 35% maitake juice is heated in the presence of a boiling liquid for simmering sweet sauce. The sweet sauce simmered (d) and (e) obtained by inspecting "appearance shape", "appearance color tone", "unpleasant taste (bitterness, harshness)", "taste (other taste)", "offensive odor ”, and “Maitake odor”, it received a high score of “5.0” to “4.6”. In addition, it had no offensive taste, no offensive smell, no smell of maitake, and was commented as "soft" and "commonly delicious", and was an excellent soft sweet sauce.

On the other hand, as shown in Table 19, diced chicken breast that had been softened using a softening liquid with a dilution ratio of 40% maitake juice was heated in the presence of a boiling liquid for simmering sweet sauce. The resulting simmered sweet sauce (F) has a rating of “3.7” for the appearance shape and appearance color tone, and it is said that the original appearance shape and color tone of diced chicken breast simmered in sweet sauce are maintained to some extent. Although it was evaluated, the scores for "bad taste (bitterness, acridity)", "taste (other taste)", "bad smell", and "maitake odor" ranged from "2.7" to "2.6". It was evaluated as having a low bitterness, an offensive taste and odor such as bitterness, and a strange taste and smell of maitake mushrooms.

Similarly, as shown in Tables 20 and 21, the presence of a boiling liquid for simmering diced chicken thighs softened using a softening liquid with a dilution rate of 30% or 35% maitake juice. The sweet sauce (K) and (H) obtained by heating under , “Offensive odor” and “Maitake odor”, it received a high score of “5.0” to “4.7”, and the original appearance shape and color tone of diced chicken thighs boiled with sweet sauce It was an excellent soft sweet sauce that had a good taste, had no offensive taste, no offensive smell, no smell of maitake, and was commented as "soft" and "normally delicious."

On the other hand, as shown in Table 22, diced chicken thighs that had been softened using a softening liquid with a dilution ratio of 40% maitake juice were heated in the presence of a boiling liquid for simmering sweet sauce. The obtained simmered sweet sauce (ke) has a rating of "3.6" to "3.4" for the appearance shape and appearance color tone, and the appearance shape and color tone of the original diced chicken thigh stewed with sweet sauce are to some extent. Although it was evaluated that it was retained, the score for "bad taste (bitterness, acridity)", "taste (other taste)", "bad smell", and "maitake odor" was "2.6" ~ The score was as low as "2.3", and it was evaluated as having an unpleasant taste and odor such as bitterness and harshness, as well as a strange taste and a maitake odor.

The results of these sensory tests are consistent with the results of the visual observation and tasting performed by the tester each time the hardness of each sweet sauce was measured in the softening test B2. It supports that the evaluation based on observation and tasting is objective and valid.

<Evaluation B2 by taste recognition device>
In order to more objectively confirm that the diced chicken breast boiled with sweet sauce according to the present invention has no offensive taste or offensive smell, the comparative product and sample 1 were changed to the following comparative product and sample 2. In the same manner as in evaluation B1 by the taste recognition device, except for the above, taste analysis by the taste recognition device was requested to an external inspection agency (Q'sai Analysis Laboratory Co., Ltd., registered inspection agency of the Ministry of Health, Labor and Welfare).

(Sample for taste analysis)
Taste analysis was requested for the following comparative product and Sample 2.
・ Comparative product: normal (not softened) chicken breast diced (1 cm on a side) boiled in sweet sauce (manufactured by Shin Tokyo Food Co., Ltd.)
・Sample 2: Diced chicken breast meat (1 cm cube on each side) was immersed in a softening liquid with a dilution rate of 35% at a solid-liquid ratio of 1:2.0 at 10 ° C. for 48 hours. Boiled sweet sauce obtained by heating in the presence of liquid (equivalent to soaking condition #39 in Table 14)

The results are shown in Table 23. FIG. 2 shows the result as a radar chart.

As shown in Table 23 and FIG. 2, the measured value of the taste of Sample 2, which corresponds to the soft heat-cooked product according to the present invention, is that of normal chicken breast boiled in sweet sauce that has not been softened, which is the comparative product. Taking each taste as a reference = 0, all tastes other than "sourness" among the eight tastes measured were within the range of less than ±2 (-2 < measured value < +2). As described above, in the taste analysis using a taste recognition device, if the measured value of taste is less than ±2 when the comparison product is set to 0, even if humans eat it, there is no difference in taste from the comparison product. Since it is said that it is not recognized as such, all of the measured values of "astringent stimulus", "bitterness" and "astringent taste", including the measured value of "bitter miscellaneous taste", which is said to be the most strongly felt as an offensive taste, The above analysis result that it was within ±2 showed that even when humans ate sample 2, they did not feel that there was an offensive taste compared to the comparative product, which is a normal product, and the product of the present invention had an offensive taste. This indicates that the product is not cooked with heat.

In this way, even in the taste analysis by the taste recognition device, the soft sweet sauce simmered chicken breast according to the present invention has no offensive taste compared to normal chicken breast simmered in sweet sauce that has not been softened. It was confirmed that the meat had the original taste of boiled sweet sauce.

<Softening test B3-Ginger grilled chicken fillet slices-Part 1->
Using chicken fillet, assuming normal production, distribution, and storage, changing the manufacturing process a to si to the following tara process, diluting the softening liquid to 30%, 35%, or 40%, soaking Sliced chicken fillet (thickness 5 mm) ginger-fried in the same manner as in softening test B1 except that the temperature was 10 ° C., the immersion time was 40 hours or 48 hours, and the solid-liquid ratio was 1:2.0. Then, the load (hardness) required to push a metal ball with a diameter of 15 mm by 3 mm was measured. The results are shown in Table 24.

(2) Bringing in raw materials (frozen chicken fillets)
h Slice into 5 mm thickness in frozen state h Thaw at constant temperature (5°C)
Immersion in softening liquid (softening treatment)
G Draining N Seasoning liquid (for ginger grilling) immersion D Draining N Baking N Vacuum packaging filled with finishing liquid N Sterilization C Heat radiation M Freezing Y Packing L Storage

As shown in Table 24, even in the case of ginger-fried chicken fillet slices, softening liquids with dilution rates of 30%, 35%, and 40% were added at 10 ° C. for 40 hours or 48 hours at a solid-liquid ratio of 1:2.0. By applying a softening treatment by immersion, the load required to push a metal ball with a diameter of 15 mm into 3 mm is 350 gf or less, and ginger-grilled chicken fillet slices having a degree of softness that can be "chewed with a weak force" or more. Got.

However, when the ginger-grilled chicken fillet to be measured was tasted during the hardness measurement, it was found that the ginger slices of chicken fillet obtained by softening using a softening liquid with a dilution rate of 30% or 35% The grilled ginger was extremely soft and delicious with no offensive taste or offensive odor and the original taste of ginger-grilled chicken fillet. Although the ginger-grilled sliced chicken fillet was soft, it had a strong bitterness that could be attributed to the softening liquid, and it smelled of maitake mushrooms. It did not fly.

Furthermore, when measuring the hardness, the ginger-grilled chicken fillet to be measured was observed with the naked eye. Ginger-fried chicken retains the original shape of ginger-fried chicken fillet slices, does not peel off, discolor, or collapse on the surface, and looks appetizing. The ginger-fried chicken fillet slices obtained by softening with a softening liquid of 10% has discoloration and collapse of the meat on the surface, and it is said that the original appearance shape of the ginger-fried chicken fillet slices is maintained. It was impossible.

<Softening test B4-Ginger grilled chicken fillet slices-Part 2->
Slices of chicken fillet (thickness 5 mm) are produced in the same manner as in softening test B3, except that the dilution ratio of the softening liquid is fixed at 35% and the immersion temperature is 4 ° C., 6 ° C., or 10 ° C. Then, the load (hardness) required to push a metal ball with a diameter of 15 mm by 3 mm was measured. The results are shown in Table 25 (however, the hardness at 10°C was transferred from Table 24).

As shown in Table 25, when the softening treatment is performed using a softening liquid with a dilution rate of 35%, even if the immersion temperature is lowered to 6 ° C. or 4 ° C., the softness is less than 350 gf after immersion for 40 hours or 48 hours. It was possible to obtain ginger-fried chicken fillet slices with savory flavor. This result is consistent with the result obtained for diced chicken fillet simmered in sweet sauce in softening test B1.

When the hardness was measured, the ginger-grilled chicken fillet obtained at an immersion temperature of 6 ° C. or 4 ° C. was observed with the naked eye. There was no peeling, discoloration, or collapse of the body, and the appearance was appetizing. Moreover, when these were tasted, they were extremely soft and delicious with no offensive taste or offensive odor, and had the original taste of ginger-fried chicken fillet.

<Softening test B5-Ginger grilled chicken breast slices-Part 1->
In the same manner as in the softening test B3 except that the slices of chicken fillet were changed to slices of chicken breast, ginger-fried chicken breast slices (thickness 5 mm) were produced, and a metal ball with a diameter of 15 mm was pushed in by 3 mm. The required load (hardness) was measured. The results are shown in Table 26.

As shown in Table 26, even in the case of chicken breast slices, immersion in softening solutions with dilution ratios of 30%, 35%, and 40% at 10 ° C. for 40 hours or 48 hours at a solid-liquid ratio of 1:2.0 By applying a softening treatment, the load required to push a metal ball with a diameter of 15 mm into 3 mm is 350 gf or less, and the ginger-grilled sliced chicken breast has a softness to the extent that it can be chewed with a weak force or more. was gotten.

However, when the ginger-grilled chicken breast to be measured was tasted when measuring the hardness, it was found that a softening liquid with a dilution rate of 30% or 35% was used, as in the case of ginger-grilled chicken fillet. The ginger-yaki obtained by the softening treatment had no offensive taste or offensive odor, and had the original taste of ginger-roasted chicken breast, and was extremely soft and delicious. Although it is soft, it has a strong bitterness that seems to be caused by the softening liquid, and it smells like maitake mushrooms. It was hardly preserved.

Similarly, when measuring the hardness, the ginger grilled chicken breast to be measured was observed with the naked eye. , The original appearance shape of ginger-grilled chicken breast slices was maintained, and there was no peeling, discoloration, or collapse of the surface, and the appearance was appetizing, whereas the dilution rate was 40%. Ginger-yaki obtained by softening with a softening liquid has discoloration on the surface and partial collapse of the meat, and it cannot be said that the original shape of the ginger-yaki of chicken breast slices is maintained. It was something.

<Softening test B6-Ginger grilled chicken breast slices-Part 2->
In the same manner as in softening test B4 except that the slices of chicken fillet were changed to slices of chicken breast meat, ginger-fried chicken breast slices (thickness 5 mm) were produced, and a metal ball with a diameter of 15 mm was pushed in by 3 mm. The required load (hardness) was measured. The results are shown in Table 27 (however, the hardness at 10°C was transferred from Table 26).

As shown in Table 27, when the softening treatment was performed using a softening liquid with a dilution rate of 35%, even if the immersion temperature was lowered to 6 ° C. or 4 ° C., the softness was less than 350 gf after immersion for 40 hours or 48 hours. It was possible to obtain ginger-grilled slices of chicken breast with succulence. This result is consistent with the result obtained for diced chicken fillet simmered in sweet sauce in softening test B1.

When the hardness was measured, the ginger-grilled chicken breast obtained at an immersion temperature of 6 ° C. or 4 ° C. was observed with the naked eye. There was no surface peeling, discoloration, or crumbling, and the appearance was appetizing. Moreover, when these were tasted, they were extremely soft and delicious with no offensive taste or offensive odor, and had the original taste of ginger-roasted chicken breast.

<Softening test B7-Ginger grilled chicken thigh slices-Part 1->
In the same manner as in the softening test B3 except that the chicken fillet slices were changed to chicken thigh slices, chicken thigh slices (thickness 5 mm) were prepared with ginger, and a metal ball with a diameter of 15 mm was pushed in by 3 mm. The required load (hardness) was measured. The results are shown in Table 28.

As shown in Table 28, even in the case of chicken thigh slices, immersion in softening solutions with dilution rates of 30%, 35%, and 40% at 10 ° C. for 40 hours or 48 hours at a solid-liquid ratio of 1:2.0 By applying a softening treatment, the load required to push a metal ball with a diameter of 15 mm into 3 mm is 350 gf or less, and the chicken thigh slices are so soft that they can be chewed with a weak force or more. was gotten.

However, when the ginger-grilled chicken thigh meat to be measured was tasted when measuring the hardness, it was found that a softening liquid with a dilution rate of 30% or 35% was used, as in the case of ginger-grilled chicken fillet. The ginger-yaki obtained by the softening treatment had no offensive taste or offensive odor and had the original taste of ginger-roasted chicken thigh meat, and was extremely soft and delicious. Although the ginger-yaki obtained by softening using is soft, it has a strong bitterness that seems to be caused by the softening liquid, and has a maitake smell. It was hardly preserved.

Similarly, when measuring the hardness, the ginger grilled chicken thigh to be measured was observed with the naked eye. , The original appearance shape of sliced chicken thigh meat was preserved, and there was no peeling, discoloration, or collapse of the surface, and the appearance was appetizing, whereas the dilution rate was 40%. Ginger-yaki obtained by softening with a softening liquid has discoloration on the surface and partial collapse of the meat, and it cannot be said that the original shape of the ginger-yaki of chicken thigh slices is maintained. It was something.

<Softening test B8-Ginger grilled chicken thigh slices-Part 2->
In the same manner as in softening test B4 except that the chicken fillet slices were changed to chicken thigh slices, chicken thigh slices (thickness 5 mm) were prepared with ginger, and a metal ball with a diameter of 15 mm was pushed in by 3 mm. The required load (hardness) was measured. The results are shown in Table 29 (however, the hardness at 10°C was transferred from Table 28).

As shown in Table 29, when the softening treatment is performed using a softening liquid with a dilution rate of 35%, even if the immersion temperature is lowered to 6 ° C. or 4 ° C., the softness is less than 350 gf after immersion for 40 hours or 48 hours. It was possible to obtain ginger-grilled slices of chicken thigh meat with succulence. This result is consistent with the result obtained for diced chicken fillet simmered in sweet sauce in softening test B1.

When the hardness was measured, the ginger-grilled chicken thighs obtained at an immersion temperature of 6 ° C. or 4 ° C. were observed with the naked eye. There was no surface peeling, discoloration, or crumbling, and the appearance was appetizing. Moreover, when these were tasted, they were extremely soft and delicious with no offensive taste or offensive odor, and had the original taste of ginger-fried chicken thigh meat.

The above results show that in the case of chicken, the dilution rate is Using a softening liquid of 30% to 35%, a soaking temperature of 4° C. to 10° C., a soaking temperature of 40 hours to 48 hours, and a solid-liquid ratio of 1:1.6 to 1:2.2. As a result, the load required to push a metal ball of 15 mm in diameter into 3 mm is 350 gf or less, which means that the chicken meat is soft enough to be chewed with a weak force or more, and has no offensive taste or offensive odor. This indicates that it is possible to produce a soft cooked chicken product that has the original taste and the original external shape of the cooked chicken product.

<C: Pork>
<Softening test C1-Pork thigh diced sweet sauce->
In the same manner as in the softening test B1, except that the chicken fillet was changed to pork thigh meat and the soaking time was changed to 40 hours or 48 hours, according to the above steps a to si, diced pork thigh (cube with 1 cm side) was sweetened. A simmered sauce was produced, and the load (hardness) required to push a metal ball with a diameter of 15 mm by 3 mm was measured. The results are shown in Tables 30 to 33 for each softening liquid dilution ratio.

In addition, for comparison, as Control 4, the same diced pork thigh meat was used and treated in the same manner except that the softening liquid immersion step (d) and the liquid draining step (e) were not performed, and no softening treatment was performed. A sweet sauce-simmered pork leg was produced, and the load (hardness) required to push a metal ball with a diameter of 15 mm by 3 mm was measured in the same manner as described above. The results are shown in Table 34.

As can be seen in Table 30, when softening treatment was performed using a softening solution obtained by diluting maitake mushroom juice to 25% with water, all the tested immersion conditions, that is, immersion temperature 4 ° C. to 10 ° C., immersion time 40 Under immersion conditions of 1:1.5 to 1:2.2 solid-liquid ratio for hours to 48 hours, the load (hardness) required to push a 15 mm diameter metal ball 3 mm is 350 gf or less. It was not possible to produce diced pork thighs boiled in sweet sauce. As shown in Table 30, the hardness of the resulting boiled pork thigh with sweet sauce is distributed in the range of 378 gf to 656 gf, and this hardness is the normal hardness shown as Control 4 in Table 34 without softening treatment. Although it was softer than the hardness of diced pork simmered in sweet sauce (2339 gf), it exceeded 350 gf, and did not correspond to the degree of softness that "can be chewed with a weak force" or more. As a result, when the dilution rate of the softening liquid is 25%, even if the immersion temperature is 10°C, which is the upper limit of the permissible immersion temperature, for 48 hours, it is possible to obtain sweet sauce simmered pork thighs with the desired softness. This indicates that the

On the other hand, as shown in Tables 31 and 32, when the softening treatment was performed using a softening liquid with a dilution rate of 30% or 35%, the immersion temperature was 4° C. for 40 hours and 48 hours of immersion. At both 6°C and 10°C, under the conditions of a solid-liquid ratio of 1:1.6 to 1:2.2, the load required to push a metal ball with a diameter of 15 mm into 3 mm is 350 gf or less, which is a “weak It is possible to obtain a sweet sauce simmered pork thigh cut into cubes that is soft enough to be chewed with force or more. It was possible to produce diced pork simmered in sweet sauce with a softness of 350 gf or less required to push in 3 mm. This softness is remarkably softer than the hardness of 2339 gf of pork thigh stewed in sweet sauce without softening treatment shown as Control 4 in Table 34.

As shown in preliminary experiment A3, in the case of pork thighs, at a soaking temperature of 6 ° C. and 10 ° C., the penetration distance of the softening liquid is 5 mm (see Table 4) at a soaking time of 40 hours, so at a soaking time of 40 hours, It is believed that the softening liquid permeates to the center of the 1-cm-side diced meat used in the test. Nevertheless, as shown in Table 30, when a softening liquid with a dilution rate of 25% is used, the load required to push a metal ball with a diameter of 15 mm into 3 mm is 350 gf or less. The above test result that was not obtained is that in order to obtain the desired softness of diced pork thighs boiled with sweet sauce, the softening liquid penetrates to the center of the specimen, and further, This indicates that it is necessary to use a softening liquid with a dilution rate of 30% or more.

In addition, except for the case of immersion at 10 ° C. for 40 hours, when the solid-liquid ratio is 1:1.5, it is not possible to obtain pork thighs with sweet sauce with the desired softness, and 1:1.6 or more. The above test result that simmered pork thighs with sweet sauce with the desired softness was stably obtained in As in the case of chicken meat, this indicates that a certain amount or more of the softening liquid is required in terms of mass ratio for the pork to be softened.

When measuring the hardness, the immersion temperature of 4 ° C. ~ When immersed in a softening liquid under the conditions of 10 ° C., immersion time of 40 hours to 48 hours, and a solid-liquid ratio of 1: 1.5 to 1: 2.2, the original appearance of diced pork thighs boiled with sweet sauce The shape was maintained, and no peeling, discoloration, or partial loss of the surface was observed, and the appearance was appetizing.

In addition, when measuring the hardness, we tasted diced pork thighs boiled in sweet sauce to be measured. It had the original taste of meat boiled in sweet sauce, and no offensive taste or offensive smell due to immersion in the softening liquid was felt.

On the other hand, as shown in Table 33, when softening treatment was performed using a softening liquid with a dilution ratio of 40%, the solid-liquid ratio was 1:1. Under the condition of 6 to 1:2.2, the load required to push a metal ball with a diameter of 15 mm into 3 mm is 350 gf or less, and it is soft enough to be chewed with a weak force or more. A sweet sauce boiled was obtained. Also, at an immersion temperature of 10°C, the load required to push a metal ball of 15 mm in diameter 3 mm under conditions of a solid-liquid ratio of 1:1.5 to 1:2.2 after immersion for 40 hours or 48 hours. A sweet sauce-simmered pork leg with a softness of 350 gf or less was obtained.

However, when measuring the hardness, when the diced pork thigh stewed in sweet sauce to be measured was observed with the naked eye, when a softening liquid with a dilution rate of 40% was used, peeling and white spots were observed on the surface. Discoloration and roughening of the surface were found here and there.

In addition, when measuring the hardness, we tasted the diced pork thigh simmered in sweet sauce to be measured. The bitterness that was thought to be caused by the softened liquid that had been added was felt strongly, and the maitake mushroom smelled.

The above results show that using a softening liquid with a dilution rate of 30% to 35%, an immersion temperature of 4 ° C to 10 ° C for 40 hours to 48 hours, a solid-liquid ratio of 1: 1.6 to 1: 2.2. By performing a softening soaking treatment under the conditions, the load required to push a metal ball with a diameter of 15 mm into 3 mm is 350 gf or less. It is possible to produce a soft sweet sauce of pork thigh that has the original taste of diced pork thigh simmered in sweet sauce and has the original appearance shape of diced pork thigh simmered in sweet sauce. This is consistent with the results of the chicken shown in the softening test B1 above.

<Sensory test C1-Boiled pork thigh cubes with sweet sauce->
A total of 7 healthy men and women were used as panelists, and sensory tests were conducted in the same manner as sensory test B1 for the following diced pork thigh stewed in sweet sauce produced in softening test C1.

(Simmered pork thigh with sweet sauce)
・Simmered pork thigh cubes with sweet sauce (ko) (solid-liquid ratio 1:2.0 under the immersion conditions of #86 in Table 31)
Dilution rate of softening liquid: 30%
Immersion temperature 10℃
Immersion time 48 hours Solid-liquid ratio 1:2.0
Hardness 316gf
・Simmered pork thigh cubes with sweet sauce (ta) (solid-liquid ratio 1:2.0 under the immersion conditions of #92 in Table 32)
Dilution rate of softening liquid: 35%
Immersion temperature 10℃
Immersion time 48 hours Solid-liquid ratio 1:2.0
Hardness 308gf
・Simmered pork thigh cubes with sweet sauce (chi) (solid-liquid ratio 1:2.0 under the immersion conditions of #98 in Table 33)
Dilution rate of softening liquid: 40%
Immersion temperature 10℃
Immersion time 48 hours Solid-liquid ratio 1:2.0
Hardness 304gf

The evaluation was carried out in the same manner as in the sensory test B1, except that the same diced pork thigh simmered in sweet sauce without softening treatment was used as a comparison control. The results are shown in Tables 35-37.

As shown in Tables 35 and 36, diced pork thighs softened using a softening liquid with a maitake mushroom juice dilution ratio of 30% or 35% are heated in the presence of a boiling liquid for simmering sweet sauce. The sweet sauce simmered (ko) and (sa) obtained by inspecting "appearance shape", "appearance color tone", "unpleasant taste (bitterness, harshness)", "taste (other taste)", "offensive odor ” and “Maitake odor”, and obtained a high score of “5.0” or “4.9” in both items, and has the original appearance shape, color tone, and taste of diced pork thigh simmered in sweet sauce. , There was no offensive taste, no offensive smell, no smell of maitake mushroom, and it was an excellent soft sweet sauce that was commented as "soft" and "ordinarily delicious."

On the other hand, as shown in Table 37, diced pork thighs softened using a softening liquid with a dilution ratio of 40% maitake juice are heated in the presence of a boiling liquid for simmering sweet sauce. The obtained sweet sauce simmered (shi) has a rating of "3.7" to "3.6" for the appearance shape and appearance color tone, and the appearance shape and color tone of the original appearance shape and color tone of diced pork thighs boiled with sweet sauce are to some extent. Although it was evaluated as being retained, the scores for "bad taste (bitterness, acridity)", "taste (other taste)", "bad smell", and "maitake odor" ranged from "2.7" to " 2.4”, and it was evaluated that it had a strange taste and smell such as bitterness and harshness, and also had a strange taste and a maitake smell.

The results of these sensory tests are consistent with the results of visual observation and tasting performed by the tester each time the hardness of each sweet sauce was measured in the softening test C1. It supports that the evaluation based on observation and tasting is objective and valid.

<Evaluation C1 by taste recognition device>
In order to more objectively confirm that the diced pork leg stewed with sweet sauce according to the present invention has no offensive taste or odor, the comparative control product and sample 1 were changed to the following comparative control product and sample 3. In the same manner as in evaluation B1 by the taste recognition device, except for the above, taste analysis by the taste recognition device was requested to an external inspection agency (Q'sai Analysis Laboratory Co., Ltd., registered inspection agency of the Ministry of Health, Labor and Welfare).

(Sample for taste analysis)
Taste analysis was requested for the following comparative product and Sample 3.
・Comparison product: normal (not softened) pork thigh diced (1 cm on a side) simmered in sweet sauce (manufactured by Shin Tokyo Food Co., Ltd.)
・ Sample 3: Diced pork thigh (cube with 1 cm side) is immersed in a softening liquid with a dilution rate of 35% at a solid-liquid ratio of 1: 2.0 at 10 ° C. for 48 hours. Boiled sweet sauce obtained by heating in the presence of liquid (equivalent to solid-liquid ratio 1:2.0 of immersion condition #92 in Table 32)

The results are shown in Table 38. FIG. 3 shows the result as a radar chart.

As shown in Table 38 and FIG. 3, the measured value of the taste of Sample 3, which corresponds to the soft cooked product according to the present invention, is the same as the comparison product, which is normal pork thigh simmered in sweet sauce that has not been softened. Taking each taste as a reference = 0, all tastes other than "sourness" among the eight tastes measured were within the range of less than ±2 (-2 < measured value < +2). In the taste analysis using a taste recognition device, if the measured value of taste is less than ±2 when the comparative product is set to 0, even if a human eats this, it is not recognized as a difference in taste from the comparative product. It is said that. Therefore, the measured values of "bitterness and miscellaneous taste", "astringency stimulus", "bitterness", and "astringency", which are considered to be recognized as "unusual taste" when eaten by humans, were all within ±2. The analysis results showed that when humans ate sample 3, they did not feel any offensive taste compared to the control product, which is a normal product, indicating that the product of the present invention is a heat-cooked product that does not have offensive taste. ing. In particular, the measurement value of sample 3 for "bitterness and miscellaneous taste", which is said to be the most strongly felt offensive taste, is within ±1 compared to the comparative product, and the soft sweet sauce of the diced pork thigh of the present invention. Boiled food can be said to be a heat-cooked product that does not have an offensive taste.

As described above, even in the taste analysis by the taste recognition device, the soft sweet sauce simmered pork thigh according to the present invention does not have an offensive taste compared to the normal sweet sauce simmered pork thigh that has not been softened. It was confirmed that the meat had the original taste of boiled sweet sauce.

<Softening test C2-sliced pork tenderloin with sweet sauce->
In the same manner as in softening test C1, except that the pork thigh was changed to pork fillet, the immersion temperature was fixed at 10 ° C., the immersion time was fixed at 48 hours, and the solid-liquid ratio was fixed at 1:2.0. A cube with a side of 1 cm) was prepared, and the load (hardness) required to push a metal ball with a diameter of 15 mm by 3 mm was measured. The results are shown in Table 39.

For comparison, as Control 5, the same diced pork tenderloin was used and treated in the same manner except that the softening liquid immersion step (d) and the liquid draining step (e) were not performed, and no softening treatment was performed. A sweet sauce-simmered pork tenderloin was produced, and the load (hardness) required to push a metal ball with a diameter of 15 mm by 3 mm was measured in the same manner as described above. The results are shown in Table 40.

As can be seen in Table 39, even if the pork thigh meat was changed to pork tenderloin, when the softening treatment was performed using a softening solution obtained by diluting maitake mushroom juice to 25% with water, the immersion temperature was 10 ° C. Even when soaked for 48 hours at a solid-liquid ratio of 1:2.0, the load (hardness) required to push a metal ball with a diameter of 15 mm by 3 mm is 350 gf or less. Simmered sauce could not be produced. On the other hand, when the softening treatment is performed using a softening liquid with a dilution rate of 30%, 35%, or 40%, the immersion temperature is 10° C., the immersion time is 48 hours, and the solid-liquid ratio is 1:2.0. Under the conditions, the load (hardness) required to push a metal ball with a diameter of 15 mm into 3 mm is 350 gf or less. I was able to produce a sweet sauce boiled. This result is consistent with the result previously obtained for the diced pork thigh simmered in sweet sauce in the softening test C1.

Incidentally, as shown in Table 40, the hardness of normal diced pork tenderloin boiled in sweet sauce without softening treatment is 1937 gf (Control 5: pork tenderloin), so the hardness of 350 gf or less is extremely soft. It is.

In addition, as shown in preliminary experiment A3, in the case of pork tenderloin, at an immersion temperature of 10 ° C., the penetration distance of the softening liquid is 6 mm (see Table 4) at an immersion time of 48 hours. It is believed that the liquid permeates to the center of the 1 cm side diced meat used in the test. Nevertheless, as shown in Table 39, when a softening liquid with a dilution rate of 25% is used, the load required to push a metal ball with a diameter of 15 mm into 3 mm is 350 gf or less. The above-mentioned test result that the above was not obtained indicates that even in the case of pork tenderloin, in order to obtain diced pork tenderloin stewed in sweet sauce with the desired softness, the softening liquid must reach the center of the sample. It shows that it is necessary to use a softening liquid with a dilution rate of 30% or more after penetration.

As mentioned above, from the viewpoint of the load (hardness) required to push a metal ball with a diameter of 15 mm by 3 mm, a good result of 350 gf or less was obtained when the dilution rate of the softening liquid was in the range of 30% to 40%. At the time of measuring the hardness, when tasting the pork tenderloin to be measured with sweet sauce, it was found that the tenderizing of the pork tenderloin was softened using a softening liquid with a dilution rate of 40%. A strong bitterness was felt, probably due to the softening liquid used, and the maitake mushroom smelled.

On the other hand, simmered pork tenderloin with sweet sauce softened using a softening liquid with a dilution rate of 30% or 35% has no offensive taste and odor, and has the original taste and softness of simmered pork tenderloin in sweet sauce. , It was felt that it was delicious normally.

Furthermore, when the hardness was measured, the simmered pork tenderloin to be measured with sweet sauce was visually observed. In addition, white-spotted color unevenness was observed, and it could not be said that the original appearance shape of the diced pork tenderloin stewed with sweet sauce was maintained. On the other hand, the sweet sauce simmered with a softening solution with a dilution rate of 30% or 35% shows neither peeling of the surface nor uneven color of white spots. The appearance shape of was retained.

The above results in softening test C2 are in line with the results of softening test C1. 40 hours to 48 hours at a temperature of 10° C. to 10° C. and a solid-liquid ratio of 1:1.6 to 1:2.2. It has a softness to the extent that it can be chewed with a weak force or more, with a load of 350 gf or less, and has no offensive taste and offensive odor, and has the original taste of boiled pork with sweet sauce, and diced pork meat. This indicates that it is possible to produce a soft cooked product with the original appearance shape of boiled sweet sauce.

<Sensory test C2-Boiled pork tenderloin cubes with sweet sauce->
A total of 7 healthy men and women were used as panelists, and sensory tests were conducted in the same manner as sensory test B1 for the following diced pork tenderloin stewed in sweet sauce produced in softening test C2.

(Simmered pork tenderloin with sweet sauce)
・Boiled pork tenderloin cubes with sweet sauce (su) (under the immersion conditions of #100 in Table 39)
Dilution rate of softening liquid: 30%
Immersion temperature 10℃
Immersion time 48 hours Solid-liquid ratio 1:2.0
Hardness 299gf
・Simmered pork tenderloin cubes in sweet sauce (se) (under the immersion conditions of #101 in Table 39)
Dilution rate of softening liquid: 35%
Immersion temperature 10℃
Immersion time 48 hours Solid-liquid ratio 1:2.0
Hardness 289gf
・Simmered pork tenderloin cubes in sweet sauce (so) (under the immersion conditions of #102 in Table 39)
Dilution rate of softening liquid: 40%
Immersion temperature 10℃
Immersion time 48 hours Solid-liquid ratio 1:2.0
Hardness 257gf

The evaluation was carried out in the same manner as in the sensory test B1, except that the same cubed pork tenderloin simmered in sweet sauce without softening treatment was used as a comparison control. The results are shown in Tables 41-43.

As shown in Tables 41 and 42, diced pork tenderloin that has been softened using a softening liquid with a dilution ratio of 30% or 35% maitake juice is heated in the presence of a boiling liquid for simmering sweet sauce. The sweet sauce simmered (S) and (SE) obtained by inspecting "appearance shape", "appearance color tone", "unpleasant taste (bitterness, harshness)", "taste (other taste)", "offensive odor ”, and “Maitake smell”, and obtained a high score of “5.0” to “4.7” in both items. , There was no offensive taste, no offensive smell, no smell of maitake mushroom, and it was an excellent soft sweet sauce that was commented as "soft" and "ordinarily delicious."

On the other hand, as shown in Table 43, diced pork tenderloin that had been softened using a softening liquid with a maitake mushroom juice dilution ratio of 40% was heated in the presence of a boiling liquid for sweet sauce. The obtained sweet sauce simmered (So) has a rating of "3.3" to "3.0" for the appearance shape and appearance color tone, and the appearance shape and color tone of the original appearance shape and color tone of diced pork fillet simmered in sweet sauce are to some extent. Although it was evaluated as being retained, the scores for "bad taste (bitterness, acridity)", "taste (other taste)", "bad smell", and "maitake odor" ranged from "2.6" to " 2.3”, and it was evaluated that it had an unpleasant taste and odor such as bitterness and harshness, and that it had a strange taste and smelled like maitake mushrooms.

The results of these sensory tests are consistent with the results of the visual observation and tasting performed by the tester each time the hardness of each sweet sauce was measured in the softening test C2. It supports that the evaluation based on observation and tasting is objective and valid.

<Evaluation C2 by taste recognition device>
In order to more objectively confirm that the diced pork tenderloin stewed with sweet sauce according to the present invention has no offensive taste and smell, the comparative control product and sample 1 were changed to the following comparative control product and sample 4. In the same manner as in evaluation B1 by the taste recognition device, except for the above, taste analysis by the taste recognition device was requested to an external inspection agency (Q'sai Analysis Laboratory Co., Ltd., registered inspection agency of the Ministry of Health, Labor and Welfare).

(Sample for taste analysis)
Taste analysis was requested for the following comparative product and Sample 4.
・ Comparative product: normal (not softened) diced pork tenderloin (1 cm on each side) boiled in sweet sauce (manufactured by Shin Tokyo Food Co., Ltd.)
・Sample 4: Diced pork fillet (1 cm side cube) is immersed in a softening liquid with a dilution rate of 35% at a solid-liquid ratio of 1:2.0 at 10 ° C. for 48 hours. Boiled sweet sauce obtained by heating in the presence of liquid (equivalent to soaking condition #101 in Table 39)

The results are shown in Table 44. Further, FIG. 4 shows the result expressed as a radar chart.

As shown in Table 44 and FIG. 4, the measured value of the taste of Sample 4, which corresponds to the soft cooked product according to the present invention, is the same as that of normal pork tenderloin that has not been softened, which is a comparative product. Taking each taste as a reference = 0, all of the eight tastes measured were within the range of less than ±2 (-2 < measured value < +2). In the taste analysis using a taste recognition device, if the measured value of taste is less than ±2 when the comparative product is set to 0, even if a human eats this, it is not recognized as a difference in taste from the comparative product. It is said that. Therefore, measurement of "astringency stimulus", "bitterness" and "astringent taste" that are considered to be recognized as "offensive taste" when humans eat them, including "bitterness and miscellaneous taste" which is considered to be the most strongly perceived offensive taste. The above analysis results that all the values were within ±2 showed that even when humans ate sample 4, they did not feel any offensive taste compared to the control product, which is a normal product. This indicates that the product is a heat-cooked product that does not have an offensive taste.

As described above, even in the taste analysis by the taste recognition device, the soft sweet sauce simmered pork fillet according to the present invention does not have an offensive taste compared to the normal sweet sauce simmered pork fillet that has not been softened. It was confirmed that the meat had the original taste of boiled sweet sauce.

<Softening test C3-Pork thigh slices grilled with ginger-Part 1->
In the same manner as in the softening test B3 except that the chicken fillet was changed to pork thigh meat, sliced pork thigh meat (5 mm thick) was prepared with ginger, and the load required to push a metal ball with a diameter of 15 mm by 3 mm ( hardness) was measured. The results are shown in Table 45.

As shown in Table 45, even in the case of ginger-fried pork thigh slices, softening liquids with dilution rates of 30%, 35%, and 40% were added at 10 ° C. for 40 hours or 48 hours, and the solid-liquid ratio was 1:2.0. By immersing and applying softening treatment, the load required to push a metal ball with a diameter of 15 mm into 3 mm is 350 gf or less, and the slice of pork thigh has a degree of softness that can be "chewed with a weak force" or more. Ginger fried rice was obtained.

However, when the ginger grilled pork thigh to be measured was tasted when measuring the hardness, slices of pork thigh obtained by softening using a softening liquid with a dilution rate of 30% or 35%. Ginger-yaki was extremely soft and delicious with no offensive taste or offensive odor, and the original taste of ginger-grilled pork thigh meat. Although the ginger-grilled sliced pork thigh obtained by the method was soft, it had a strong bitterness that could be attributed to the softening liquid, and also smelled of maitake mushrooms. It was hardly preserved.

Furthermore, when measuring the hardness, the ginger grilled pork thigh to be measured was observed with the naked eye, and it was found that the pork thigh obtained by softening treatment using a softening liquid with a dilution rate of 30% or 35%. The sliced ginger-yaki retained the original appearance of pork thigh slices, and there was no peeling, discoloration, or crumbling on the surface, and it looked appetizing. Ginger-grilled pork thigh slices obtained by softening using a softening liquid with a rate of 40% have discoloration and collapse on the surface, and the original shape of ginger-grilled pork thigh slices is preserved. It was not dripping.

<Softening test C4-Ginger grilled pork thigh slices-Part 2->
Slices of pork thigh (thickness 5 mm) were baked in the same manner as in softening test C3 except that the dilution rate of the softening liquid was fixed at 35% and the immersion temperature was 4 ° C., 6 ° C., or 10 ° C. A load (hardness) required to push a metal ball with a diameter of 15 mm by 3 mm was measured. The results are shown in Table 46 (however, the hardness at 10°C was transferred from Table 45).

As shown in Table 46, when the softening treatment was performed using a softening liquid with a dilution rate of 35%, even if the immersion temperature was lowered to 6 ° C. or 4 ° C., the softness was less than 350 gf after immersion for 40 hours or 48 hours. It was possible to obtain ginger-fried pork thigh slices with savory flavor. This result is consistent with the result obtained for the diced pork thigh simmered in sweet sauce in the softening test C1.

When the hardness was measured, the ginger-grilled pork thigh obtained at an immersion temperature of 6 ° C. or 4 ° C. was observed with the naked eye. There was no surface peeling, discoloration, or crumbling, and the appearance was appetizing. Moreover, when these were tasted, they were extremely soft and delicious with no offensive taste or offensive odor, and had the original taste of ginger-roasted pork thigh.

<Softening test C5-Ginger grilled pork fillet slices-Part 1->
In the same manner as in the softening test B3 except that the chicken fillet was changed to pork tenderloin, ginger-fried pork tenderloin slices (thickness 5 mm) were produced, and the load ( hardness) was measured. The results are shown in Table 47.

As shown in Table 47, even in the case of pork tenderloin slices, immersion in softening liquids with dilution ratios of 30%, 35%, and 40% at 10 ° C. for 40 hours or 48 hours at a solid-liquid ratio of 1:2.0 By applying a softening treatment, the load required to push a metal ball with a diameter of 15 mm into 3 mm is 350 gf or less, and the pork tenderloin slices are so soft that they can be chewed with a weak force or more. was gotten.

However, when the ginger-fried pork fillet to be measured was tasted when measuring the hardness, it was found that a softening liquid with a dilution rate of 30% or 35% was used, as in the case of ginger-fried pork thigh. The ginger-fried ginger obtained by the softening treatment had no offensive taste or offensive odor, and had the original taste of ginger-fried pork tenderloin, and was extremely soft and delicious. Although it is soft, it has a strong bitterness that seems to be caused by the softening liquid, and it smells like maitake mushrooms. It was hardly preserved.

Similarly, when measuring the hardness, the grilled pork tenderloin to be measured was observed with the naked eye, and it was found that the ginger grill obtained by softening using a softening liquid with a dilution rate of 30% or 35% was , The original appearance shape of sliced pork tenderloin was preserved, and there was no peeling, discoloration, or collapse of the surface, and the appearance was appetizing. Ginger-yaki obtained by softening with a softening liquid has discoloration on the surface and partial collapse of the meat, and it cannot be said that the original shape of the ginger-yaki of sliced pork tenderloin is maintained. It was something.

<Softening test C6-Ginger grilled pork fillet slices-Part 2->
In the same manner as in softening test B4 except that the chicken fillet slices were changed to pork tenderloin slices, pork tenderloin slices (thickness 5 mm) were prepared with ginger, and a metal ball with a diameter of 15 mm was pushed in by 3 mm. The required load (hardness) was measured. The results are shown in Table 48 (however, the hardness at 10°C was transferred from Table 47).

As shown in Table 48, when the softening treatment was performed using a softening liquid with a dilution rate of 35%, even if the immersion temperature was lowered to 6 ° C. or 4 ° C., the softening was less than 350 gf after immersion for 40 hours or 48 hours. It was possible to obtain ginger-fried slices of pork tenderloin with succulence. This result is consistent with the result obtained for the diced pork thigh simmered in sweet sauce in the softening test C1.

When the hardness was measured, the grilled pork tenderloin obtained at an immersion temperature of 6 ° C. or 4 ° C. was observed with the naked eye. There was no surface peeling, discoloration, or crumbling, and the appearance was appetizing. Moreover, when these were tasted, they were extremely soft and delicious with no offensive taste or offensive odor, and had the original taste of ginger-roasted pork tenderloin.

The above results are the same as for chicken, even if the part of pork is changed to thigh or fillet, and the cooking method is changed from boiling (simmered in sweet sauce) to baking (ginger). Even so, using a softening liquid with a dilution rate of 30% to 35%, an immersion temperature of 4 ° C to 10 ° C for 40 hours to 48 hours, and a solid-liquid ratio of 1: 1.6 to 1: 2.2. By applying a softening soaking treatment, the load required to push a metal ball with a diameter of 15 mm into 3 mm is 350 gf or less, which is soft enough to be chewed with a weak force or more. , shows that it is possible to produce a soft cooked pork product having the original taste of the cooked pork product and the original appearance shape of the cooked pork product.

<D: Other heat-cooked products>
<Softening test D1-Miso boiled->
As the boiling liquid used in the "f. boiling liquid filling vacuum packaging" step in the softening test B1, the boiling liquid for miso simmering is used instead of the boiling liquid for sweet sauce simmering. Using diced breast meat, diced chicken thigh meat, diced pork thigh meat, and diced pork tenderloin, the dilution rate of the softening liquid was 35%, the immersion temperature was 10°C, and the immersion time was 48 hours. , In the same manner as in the softening test B1, except that the solid-liquid ratio was 1: 1.6 or 1: 2.0, diced chicken fillet, diced chicken breast, diced chicken thigh, Diced pork thigh and diced pork tenderloin stewed in miso were produced, and the load required to push a metal ball with a diameter of 15 mm by 3 mm was measured. In addition, the size of the cut into cubes was a cube with one side of 1 cm regardless of the type of meat. The results are shown in Table 49.

As shown in Table 49, even when the heat cooking method is simmered in miso, a softening liquid with a dilution rate of 35% is used, the solid-liquid ratio is 1:1.6 or 1:2.0, the immersion temperature is 10 ° C., and the immersion time is When the softening soaking treatment is applied for 48 hours, the load required to push a metal ball with a diameter of 15 mm into 3 mm is 350 gf or less, which is the level of "bite with a weak force" or more, regardless of whether it is a chicken part or a pork part. A diced miso stew with softness was obtained. When the resulting simmered miso was observed with the naked eye and tasted, all of the simmered miso were extremely soft, had no offensive taste or offensive odor, and had the original taste of simmered chicken or pork in miso. It had the original external shape of meat boiled in miso.

<Softening test D2-boiled tomatoes->
Chicken fillet was prepared in the same manner as in the softening test D1, except that the boiling liquid used in the "boiling liquid filling vacuum packaging" process in F above was used instead of the boiling liquid for miso simmering, and the boiling liquid for tomato simmering was used. It is necessary to produce diced, diced chicken breast, diced chicken thigh, diced pork thigh, and diced pork fillet stewed in tomato, and push a metal ball with a diameter of 15 mm into 3 mm. load was measured. Table 50 shows the results.

As shown in Table 50, even when the cooking method is boiled tomatoes, a softening liquid with a dilution rate of 35% is used, the solid-liquid ratio is 1:1.6 or 1:2.0, the immersion temperature is 10 ° C., and the immersion time is When the softening soaking treatment is applied for 48 hours, the load required to push a metal ball with a diameter of 15 mm to 3 mm is 350 gf or less, which is the level of "bite with a weak force" or more, regardless of whether it is a chicken part or a pork part. A soft boiled tomato cube was obtained. When the resulting simmered tomatoes were observed with the naked eye and tasted, all simmered tomatoes were extremely soft, did not have any offensive taste or odor, and had the original taste of tomato-simmered chicken or pork, and diced chicken or pork. It had the original external shape of the tomato-simmered meat.

<Softening test D3-Simmered sweet sauce->
As the boiling liquid used in the "boiling liquid filling vacuum packaging" process in F above, instead of the boiling liquid for boiling tomatoes, the boiling liquid for sweet sauce is used, and instead of diced meat of each part of chicken or pork , Slices of chicken fillet, slices of chicken breast, slices of chicken thigh, slices of pork thigh, and pork tenderloin in the same manner as in softening test D2, except that slices of 5 mm thick were used. A slice of sweet sauce was produced, and the load required to push a metal ball with a diameter of 15 mm by 3 mm was measured. The results are shown in Table 51.

As shown in Table 51, even when the cooking method is sweet sauce and the chicken or pork is sliced meat, a softening liquid with a dilution rate of 35% is used and the solid-liquid ratio is 1:1.6 or 1:2. 0, immersion temperature of 10 ° C., immersion time of 48 hours, the load required to push a metal ball of 15 mm in diameter by 3 mm is 350 gf or less, regardless of whether it is a chicken part or a pork part. A sweet sauce-simmered sliced meat was obtained which was soft enough to be chewed with a weak force or more. When the resulting simmered sweet sauce was observed with the naked eye and tasted, all the simmered sweet sauces were extremely soft, did not have any offensive taste or offensive odor, and had the original taste of boiled chicken or pork with sweet sauce. It had the original appearance shape of sliced meat simmered in sweet sauce.

<Softening test D4-Terayaki-Part 1->
As the seasoning liquid used in the "na seasoning liquid immersion" step in the softening test B3, the seasoning liquid for teriyaki is used instead of the seasoning liquid for ginger, and in addition to the diced chicken fillet, the horns of chicken breast are used. Cut, diced chicken thigh, diced pork thigh, and diced pork tenderloin, with a softening liquid dilution rate of 35%, immersion temperature of 10 ° C., immersion time of 48 hours, solid-liquid ratio 1: 1.6 or 1: 2.0, in the same manner as in softening test B3, diced chicken fillet, diced chicken breast, diced chicken thigh, pork thigh Cubes and teriyaki of diced pork tenderloin were produced, and the load required to push a metal ball with a diameter of 15 mm by 3 mm was measured. In addition, the size of the cut into cubes was a cube with one side of 1 cm regardless of the type of meat. The results are shown in Table 52.

As shown in Table 52, even when the heat cooking method is teriyaki, a softening liquid with a dilution rate of 35% is used, the solid-liquid ratio is 1:1.6 or 1:2.0, the immersion temperature is 10 ° C., and the immersion time is 48. When the softening and soaking treatment is applied in time, the load required to push a metal ball with a diameter of 15 mm into 3 mm is 350 gf or less, which is a degree of "chewing with a weak force" or more, regardless of whether it is a chicken part or a pork part. A diced teriyaki with a thickness was obtained. When the obtained teriyaki was observed with the naked eye and tasted, all teriyaki were extremely soft, had no offensive taste or offensive odor, and had the original taste of chicken or pork teriyaki, and teriyaki of diced chicken or pork. It had the original external shape.

<Softening test D5-Terayaki-Part 2->
In the same manner as in softening test D4, except that slices of each part (thickness 5 mm) were used instead of dicing each part of chicken or pork, slices of chicken fillet, slices of chicken breast, and chicken thighs. Teriyaki slices, pork leg slices, and pork tenderloin slices were produced and the load required to push a 15 mm diameter metal ball 3 mm was measured. The results are shown in Table 53.

As shown in Table 53, even if the form of chicken or pork changed from diced to sliced, a softening liquid with a dilution rate of 35% was used, the solid-liquid ratio was 1:1.6 or 1:2.0, and the immersion temperature was 10. ℃, immersion time 48 hours, the load required to push a metal ball 15 mm in diameter 3 mm is 350 gf or less, regardless of whether it is a chicken part or a pork part. Or, teriyaki sliced meat having softness higher than that was obtained. When the obtained teriyaki was observed with the naked eye and tasted, all teriyaki were extremely soft, had no offensive taste or offensive odor, and had the original taste of teriyaki chicken or pork. It had an external shape of

The above results show that even if the heat cooking method and the form of chicken or pork are changed, a softening liquid with a dilution rate of 30% to 35% is used, and the soaking temperature is 4 ° C to 10 ° C., and the solidification time is 40 hours to 48 hours. Under the conditions of a liquid ratio of 1:1.6 to 1:2.2, the load required to push a metal ball with a diameter of 15 mm to 3 mm is 350 gf or less. A soft heat-cooked product that has a degree of softness or more, has no offensive taste or offensive odor, has the original taste of the heat-cooked chicken or pork product, and has the original appearance shape of the heat-cooked product of chicken or pork. It shows that it can be manufactured.

<E: Comparative test>
<Comparative test E1-sliced chicken fillet with sweet sauce->
As described above, it has been known before the filing of the present application that maitake contains multiple proteolytic enzymes. Therefore, maitake mushrooms were used in a conventionally known manner to test whether or not a soft cooked chicken product could be obtained in the same way as in the present invention, with diced chicken fillet simmered in sweet sauce.

The following four softening solutions were prepared assuming a conventionally known method for softening food materials using maitake mushrooms.
・Softening liquid A: After immersing a commercially available maitake mushroom finely divided by hand in a ratio of 35 parts by mass of maitake to 65 parts by mass of room temperature water (mass of maitake: 35%) for 30 minutes, remove the maitake. , softening liquid A.
・Softening liquid B: After immersing commercially available maitake mushrooms at a ratio of 35 parts by weight to 65 parts by weight of water at room temperature (mass of maitake mushrooms: 35%) for 30 minutes without loosening, the maitake mushrooms were taken out and used as softening liquid B. .
· Softening liquid C: In the preparation process of softening liquid A, after immersing in water for 30 minutes, maitake mushrooms were left as they were without being taken out to obtain softening liquid C.
·Softening liquid D: In the process of preparing softening liquid B, after immersing in water for 30 minutes, maitake mushrooms were left as they were without being taken out to obtain softening liquid D.

The softening liquids A to D are maintained at 10 ° C. in the above "D. Softening liquid immersion" step in the softening test B1, and the same diced chicken fillet (a cube with a side of 1 cm) as used in the softening test B1 is added to each of them. In the same manner as in the softening test B1 except that the step of soaking for 48 hours was changed, 4 types of diced chicken fillets with different softening liquids were prepared with sweet sauce (3 samples for each softening liquid), and the diameter A load required to push a 15 mm metal ball 3 mm was measured. The results are shown in Table 54.

As shown in Table 54, even when the diced chicken fillet was immersed in any of the softening solutions A to D, the softening treatment at 10 ° C. for 48 hours resulted in the lowest hardness of the obtained chicken fillet boiled in sweet sauce. However, it remained at 451 gf, and although it was slightly softer than Control 1 (its hardness was 2015 gf, as shown in Table 9), which was chicken fillet boiled in sweet sauce without softening treatment, the present invention The softness of 350 gf or less exhibited by the soft heat-cooked product was not reached. As a result, if maitake mushrooms are used in a conventionally known manner, the cooked chicken product has a softness of 350 gf or less, which corresponds to the softness that can be "chewed with a weak force" or more. , indicating that it is not possible to obtain

<Comparative test E2-Pork thigh cubes simmered in sweet sauce->
Four types of diced pork thighs with different softening liquids were sweetened in the same manner as in comparative test E1 except that the diced chicken fillet was changed to the same diced pork thigh as used in softening test C1. Simmered sauces (three specimens for each softening liquid) were prepared, and the load required to push a metal ball with a diameter of 15 mm by 3 mm was measured. The results are shown in Table 55.

As shown in Table 55, even when the diced pork thigh meat was immersed in any of the softeners A to D, the softening treatment at 10 ° C. for 48 hours resulted in the hardness of the resulting boiled pork thigh in sweet sauce. was at least 500 gf, and although it was slightly softer than Control 4 (2339 gf as shown in Table 34, its hardness was 2339 gf as shown in Table 34), which was a sweet sauce simmered pork thigh meat without softening treatment. , the softness of 350 gf or less exhibited by the soft cooked product of the present invention was not reached. As a result, if maitake mushrooms are used in a conventionally known manner, the cooked pork product has a softness of 350 gf or less, which corresponds to the softness that can be "chewed with a weak force" or more. , indicating that it is not possible to obtain

As described above, the soft cooked chicken or pork product of the present invention has a softness that can be easily chewed even by people with reduced chewing power, has no offensive taste and smell, and is the original cooked chicken or pork product. It is a heat-cooked product that retains its taste and is not only delicious when actually eaten, but also retains the original external shape of the heat-cooked product of chicken or pork, so that it looks appetizing. It is an excellent soft cooked product that can be cooked. The tender heat-cooked product of chicken or pork according to the present invention and the method for producing the same can be used by people with reduced chewing power, such as the elderly, to enjoy their daily meals in the same way as those who have sufficient chewing power. It makes it possible to take nutrition through the mouth, contributes to the maintenance and improvement of the quality of life of the elderly, and has great industrial applicability.

Claims (8)

Baked or boiled chicken or pork that has been softened by immersing in a softening liquid obtained by diluting the squeezed juice of raw maitake mushrooms to 30 to 35% by mass at 4 to 10 ° C for 40 to 48 hours (however, , excluding those from which 15% by mass or more of the fresh weight of water has been removed before softening), and under the temperature conditions at the time of eating, the load required to push a metal ball of 15 mm in diameter 3 mm is 350 gf or less. A soft baked or boiled chicken or pork product that has a soft roasted or boiled chicken or pork product that is free from bitterness, harshness, and maitake odor in comparison with a corresponding baked or boiled chicken or pork product that is not subjected to softening treatment. 2. The chicken or pork according to claim 1, wherein the soft baked or boiled chicken or pork product is chicken or pork grilled with salt, teriyaki, ginger, miso, sweet sauce, tomato, miso, or curry. soft baked or boiled products. The reference value for the bitterness and undesired taste measured by a taste recognition device using an artificial lipid membrane type taste sensor was set to 0 for the corresponding bitterness and undesired taste of chicken or pork that was normally cooked with heat. 3. The soft baked or boiled chicken or pork product according to claim 1 or 2, wherein the relative value is less than ±2. The tender baked or boiled cooked product of chicken or pork according to any one of claims 1 to 3, wherein the tender baked or boiled cooked product is a baked or boiled cooked product of diced or sliced chicken or pork. 5. The soft roasted or boiled chicken or pork according to any one of claims 1 to 4, wherein the chicken is chicken fillet, breast or thigh, or the pork is pork tenderloin or pork thigh. product. An immersion step of immersing chicken or pork to be baked or boiled in a softening liquid obtained by diluting the squeezed juice of cut raw maitake mushrooms to 30 to 35% by mass at 4 to 10 ° C. for 40 to 48 hours, and 3. A method for producing soft baked or boiled chicken or pork, comprising the step of heating the chicken or pork that has undergone the soaking step in the presence of a seasoning liquid or a boiling liquid. 7. The production method according to claim 6, wherein in the soaking step, the weight ratio of the chicken or pork to the softening liquid is 1.6 parts by weight or more of the softening liquid to 1 part by weight of the chicken or pork. 8. The production method according to claim 6 or 7, wherein the raw maitake mushroom is cut into pieces of 1 mm square or less.

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