JPS6240983B2 - - Google Patents
Info
- Publication number
- JPS6240983B2 JPS6240983B2 JP58023734A JP2373483A JPS6240983B2 JP S6240983 B2 JPS6240983 B2 JP S6240983B2 JP 58023734 A JP58023734 A JP 58023734A JP 2373483 A JP2373483 A JP 2373483A JP S6240983 B2 JPS6240983 B2 JP S6240983B2
- Authority
- JP
- Japan
- Prior art keywords
- meat
- processing agent
- oil
- meat processing
- present
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000013372 meat Nutrition 0.000 claims description 34
- 108091005804 Peptidases Proteins 0.000 claims description 28
- 239000003795 chemical substances by application Substances 0.000 claims description 22
- 102000035195 Peptidases Human genes 0.000 claims description 21
- 239000003925 fat Substances 0.000 claims description 11
- 239000003921 oil Substances 0.000 claims description 11
- 239000004365 Protease Substances 0.000 description 12
- 235000019197 fats Nutrition 0.000 description 10
- 235000019198 oils Nutrition 0.000 description 10
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 9
- 235000015278 beef Nutrition 0.000 description 8
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 7
- 235000019419 proteases Nutrition 0.000 description 7
- 239000007864 aqueous solution Substances 0.000 description 6
- 241000972773 Aulopiformes Species 0.000 description 5
- 235000019515 salmon Nutrition 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 230000035699 permeability Effects 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 108090000526 Papain Proteins 0.000 description 2
- 235000019485 Safflower oil Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000005687 corn oil Nutrition 0.000 description 2
- 239000002285 corn oil Substances 0.000 description 2
- 230000009849 deactivation Effects 0.000 description 2
- 235000019688 fish Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 235000019834 papain Nutrition 0.000 description 2
- 229940055729 papain Drugs 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 235000005713 safflower oil Nutrition 0.000 description 2
- 239000003813 safflower oil Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000228212 Aspergillus Species 0.000 description 1
- 108090000145 Bacillolysin Proteins 0.000 description 1
- 108091005658 Basic proteases Proteins 0.000 description 1
- 241000221198 Basidiomycota Species 0.000 description 1
- 108010004032 Bromelains Proteins 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 102000035092 Neutral proteases Human genes 0.000 description 1
- 108091005507 Neutral proteases Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 102000057297 Pepsin A Human genes 0.000 description 1
- 108090000284 Pepsin A Proteins 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 102000004142 Trypsin Human genes 0.000 description 1
- 108090000631 Trypsin Proteins 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000019835 bromelain Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
- 235000020993 ground meat Nutrition 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 229940111202 pepsin Drugs 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 238000004381 surface treatment Methods 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 239000012588 trypsin Substances 0.000 description 1
- 241001446247 uncultured actinomycete Species 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
【発明の詳細な説明】 本発明は肉類処理剤に関するものである。[Detailed description of the invention] The present invention relates to a meat processing agent.
更に詳細には、本発明は、肉類の軟化、もしく
は肉類の調理等に使用する肉類処理剤に関するも
のである。 More specifically, the present invention relates to a meat processing agent used for tenderizing meat, cooking meat, and the like.
一般に、牛肉、サケの切身等を加熱調理たと
き、特に冷凍品を加熱調理したとき、組織がしま
つて非常に固く感じられ、食感を著じるしく損う
ことはよく知られている。 Generally, it is well known that when beef, salmon fillets, etc. are cooked, especially when frozen products are cooked, the tissue becomes compacted and feels very hard, which significantly impairs the texture.
従来、牛肉等をやわらかくするために蛋白分解
酵素水溶液に牛肉等を浸漬することは行なわれて
いる。 BACKGROUND ART Conventionally, beef and the like have been soaked in an aqueous solution of a proteolytic enzyme in order to make them tender.
しかし、蛋白分解酵素含有水溶液に牛肉等を浸
漬しても、浸透性が悪く表面だけの処理で終つた
り、酵素水溶液中にエキス分が流れ出て、呈味性
を損うなど多くの問題点がみられたのである。 However, even if beef etc. is immersed in an aqueous solution containing proteolytic enzymes, there are many problems such as poor permeability, which results in only surface treatment, and extract components flowing into the enzyme aqueous solution, impairing taste. was seen.
本発明者らは、蛋白分解酵素の肉類中への浸透
性を改善するために鋭意研究した結果、本発明に
おいてすぐれた肉類処理剤を開発するに至つた。 The present inventors have conducted extensive research to improve the permeability of proteolytic enzymes into meat, and as a result have developed an excellent meat processing agent in the present invention.
一般的に、蛋白分解酵素を油脂中に含有させる
ことは、蛋白分解酵素の油脂中における失活や分
散性の問題から、とうてい予測し得るものではな
かつたが、あえてこの問題にとり組み、試験した
結果、意外にも蛋白分解酵素は油脂中に均一に溶
解乃至は分散し、しかもほとんど失活が起らない
ことを見出したのである。 In general, incorporating proteolytic enzymes into fats and oils was not something that could be predicted due to problems with deactivation and dispersibility of proteases in fats and oils, but we decided to tackle this problem and test it. As a result, it was surprisingly discovered that proteolytic enzymes were uniformly dissolved or dispersed in fats and oils, with almost no deactivation occurring.
本発明は、油脂に蛋白分解酵素を溶解乃至は分
散させ、均一に含有させてなる肉類処理剤に関す
るものである。 The present invention relates to a meat processing agent that is made by dissolving or dispersing proteolytic enzymes in fats and oils and uniformly containing them.
本発明に用いる油脂としては、植物油でも動物
油でも食用に供し得る油脂であればいずれでもよ
く、またこれらの混合油でもよい。特に、常温で
液状の不飽和肪脂酸を多く含む植物油が好まし
い。例えば、ピーナツ油、ヤシ油、綿実油、ヒマ
ワリ油、パーム核油、ナタネ油、トウモロコシ
油、大豆油、サフラワー油、米油、ゴマ油、オリ
ーブ油、またはこれらの適宜混合油が有効に使用
される。 The fats and oils used in the present invention may be any edible fats and oils, including vegetable oils and animal oils, or may be mixtures thereof. In particular, vegetable oils containing a large amount of unsaturated fatty acids that are liquid at room temperature are preferred. For example, peanut oil, coconut oil, cottonseed oil, sunflower oil, palm kernel oil, rapeseed oil, corn oil, soybean oil, safflower oil, rice oil, sesame oil, olive oil, or an appropriate mixture thereof can be effectively used.
本発明に使用する蛋白分解酵素は動物起源のも
のでも、植物起源のものでも、微生物起源のもの
でもよく、また、あらゆる種類のものが使用され
る。動物起源の蛋白分解酵素としては、ペプシ
ン、トリプシンなどがあり、植物起源のものとし
ては、パパイン、ブロメラインなどがあり、ま
た、微生物起源のものとしては、細菌プロテアー
ゼ、糸状菌プロテアーゼ、担子菌プロテアーゼ、
放線菌プロテアーゼなどがあり、更には、これら
の細分類として、酸性プロテアーゼ、中性プロテ
アーゼ、アルカリ性プロテアーゼなどきわめて多
くの蛋白分解酵素があるが、本発明においては、
これら蛋白分解酵素が有効に使用される。また、
蛋白分解酵素としては、高度に精製されたもので
もよいが、一般に市販されている粗酵素のもので
も十分である。 The protease used in the present invention may be of animal origin, plant origin, or microbial origin, and all types of enzymes may be used. Proteolytic enzymes of animal origin include pepsin and trypsin, those of plant origin include papain and bromelain, and those of microbial origin include bacterial protease, filamentous fungal protease, basidiomycete protease,
There are many proteolytic enzymes such as actinomycete protease, and furthermore, there are many proteolytic enzymes such as acidic protease, neutral protease, alkaline protease, etc.
These proteolytic enzymes are effectively used. Also,
Although highly purified proteases may be used, commercially available crude enzymes are also sufficient.
油脂に蛋白分解酵素が任意量添加されるが、蛋
白分解酵素が油脂中に均一に溶解乃至は分散され
る量までに限つた方がよい。蛋白分解酵素の添加
量は任意であるが、牛肉軟化用処理剤の場合は
0.05〜0.5％程度の添加量で十分である。しかし
ながら、使用時に油脂で希釈して使用するための
肉類処理剤であれば、１〜５％程度の添加量で蛋
白分解酵素を添加するのがよい。 Any amount of proteolytic enzyme can be added to the fat or oil, but it is preferable to limit the amount to such an amount that the proteolytic enzyme is uniformly dissolved or dispersed in the fat or oil. The amount of proteolytic enzyme added is arbitrary, but in the case of a beef tenderizing agent,
Addition amount of about 0.05 to 0.5% is sufficient. However, if the meat processing agent is to be diluted with oil or fat before use, it is preferable to add the proteolytic enzyme in an amount of about 1 to 5%.
混合は常温でよいが、常温で固状の牛脂、豚脂
などでは、加温して溶解した後、蛋白分解酵素を
添加混合するとよい。 Mixing may be done at room temperature, but for beef tallow, pork fat, etc. that are solid at room temperature, it is preferable to heat them to dissolve them and then add and mix the proteolytic enzyme.
混合は、簡単な撹拌だけで十分であり、ゆるや
かに回転する撹拌機にて２〜３分も撹拌すれば、
蛋白分解酵素は均一に溶解乃至は分散され、ほと
んどにごりもない肉類処理剤が得られる。 Simple stirring is sufficient for mixing, and if you stir for 2 to 3 minutes with a gently rotating stirrer,
The proteolytic enzyme is uniformly dissolved or dispersed, and a meat processing agent with almost no turbidity can be obtained.
また、本発明の肉類処理剤は、更に少量の水又
は水溶液を添加して混合しておいてもよい。水溶
液としては、肉類、食酢、混合調味液などが適宜
使用される。水又は水溶液は肉の呈味成分が溶出
しない程度であればよい。 Moreover, the meat processing agent of the present invention may be further mixed with a small amount of water or an aqueous solution. As the aqueous solution, meat, vinegar, mixed seasoning liquid, etc. are used as appropriate. The water or aqueous solution may be used as long as it does not dissolve the taste components of the meat.
ここに得られる肉類処理剤中の蛋白分解酵素は
いつまでも活性を有しており、長期使用にたえる
ものである。 The proteolytic enzyme in the meat processing agent obtained here remains active forever and can be used for a long time.
本発明において処理する肉類としては、牛肉、
豚肉、羊肉などの蓄肉類、シヤケなどの魚肉類、
ニワトリなどの鳥肉類などがある。 The meat processed in the present invention includes beef,
Meat such as pork and mutton, fish such as salmon,
Poultry meat such as chicken etc.
本発明の肉類処理剤は軟化処理剤としてきわめ
て有用である。例えば、牛肉やサケなどの冷凍の
ために固くなつた肉身又は、加熱調理の為固くな
る肉身を厚さ１〜２cm程度の切身として、肉類処
理剤に浸漬し、５〜10℃で48時間放置しておく
と、肉身を焼成したとき、きわめてやわらかな状
態に焼上るのである。また、ハンバーグを製造す
る際、ひき肉に本発明の肉類処理剤を少量混合し
ておけば、焼上げたとき肉の粒がやわらかく、ま
た、放置しておいても急速に固くなるようなこと
はなくなる。 The meat processing agent of the present invention is extremely useful as a tenderizing agent. For example, meat that has become hard due to freezing, such as beef or salmon, or meat that has become hard due to cooking, is cut into 1-2 cm thick fillets, immersed in a meat processing agent, and left at 5-10°C for 48 hours. If you do this, when you grill the meat, it will be extremely soft. Additionally, when manufacturing hamburgers, if you mix a small amount of the meat processing agent of the present invention with ground meat, the meat grains will be soft when grilled, and will not quickly harden even if left alone. It disappears.
本発明の肉類処理剤は肉身への浸透性がよく、
蛋白分解酵素が全体に行きわたり、均一なやわら
さを現出するものと認められる。また、本発明の
肉類処理剤は肉の呈味成分等を溶出させることは
なく、従つて、味の変化をもたらすこともなく、
有効に使用できるものである。 The meat processing agent of the present invention has good permeability into meat,
It is recognized that the proteolytic enzyme is distributed throughout the product, resulting in uniform softness. In addition, the meat processing agent of the present invention does not elute flavor components of meat, and therefore does not cause any change in taste.
It can be used effectively.
次に本発明の実施例及び製造例を示す。 Next, examples and manufacturing examples of the present invention will be shown.
実施例 １
サフラワー油10Kgに麹菌プロテアーゼ（商品
名：パンチダーゼNP―２）20gを添加し、３分間
撹拌し、均一な肉類処理剤を得た。Example 1 20 g of Aspergillus protease (trade name: Panchidase NP-2) was added to 10 kg of safflower oil and stirred for 3 minutes to obtain a uniform meat processing agent.
実施例 ２
コーン油10Kgにパパイン10gを添加し、２分間
撹拌し、均一な肉類処理剤を得た。Example 2 10 g of papain was added to 10 kg of corn oil and stirred for 2 minutes to obtain a uniform meat processing agent.
実施例 ３
実施例１で得られた肉類処理剤に５％量の醤油
を加え、２分間撹拌し、均一な肉類処理剤を得
た。Example 3 5% soy sauce was added to the meat processing agent obtained in Example 1 and stirred for 2 minutes to obtain a uniform meat processing agent.
製造例 １
実施例１で得た肉類処理剤500gを容器に入
れ、これに１cm厚の冷凍牛肉片身を入れ、10℃で
48時間放置した後、フライパンで焼成したとこ
ろ、冷凍肉とは思われいほどやわらかなステーキ
を得た。Production Example 1 Put 500g of the meat processing agent obtained in Example 1 into a container, add a 1cm thick piece of frozen beef, and heat at 10℃.
After letting it sit for 48 hours, I grilled it in a frying pan and the resulting steak was so tender that I couldn't believe it was frozen meat.
製造例 ２
実施例２で得た肉類処理剤500gを容器に入
れ、これに１cm厚のサケの切身を入れ、10℃で48
時間放置した後、ガス魚焼器で焼成したところ、
やわらかなサケの焼身となつた。Production Example 2 Put 500g of the meat processing agent obtained in Example 2 into a container, put a 1cm thick salmon fillet in it, and heat it at 10°C for 48 hours.
After leaving it for a while, I baked it in a gas fish grill.
It turned out to be tender grilled salmon.
Claims (1)
てなる肉類処理剤。1. A meat processing agent containing 0.05 to 5% proteolytic enzyme in fats and oils.
Priority Applications (7)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58023734A JPS59151839A (en) | 1983-02-17 | 1983-02-17 | Novel oil and fat composition |
| NO840317A NO158919C (en) | 1983-02-17 | 1984-01-26 | METHOD AND MEASURING MEASURES FOR MEAT MEAT. |
| GB08402414A GB2135331B (en) | 1983-02-17 | 1984-01-30 | Novel oil and/or composition and treating method of meat with enzyme |
| CA000447160A CA1219769A (en) | 1983-02-17 | 1984-02-10 | Oil and/or fat composition and treating method of meat with enzyme |
| DE19843405413 DE3405413A1 (en) | 1983-02-17 | 1984-02-15 | NEW OIL AND / OR FAT COMPOSITION AND METHOD FOR TREATING MEAT WITH ENZYME |
| FR8402264A FR2541089B1 (en) | 1983-02-17 | 1984-02-15 | NOVEL COMPOSITION CONTAINING A PROTEOLYTIC ENZYME AND ITS USE IN THE TREATMENT OF PROTEIN FOODS |
| US07/006,273 US4725443A (en) | 1983-02-17 | 1987-01-20 | Meat tenderization with proteolytic enzyme-containing oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58023734A JPS59151839A (en) | 1983-02-17 | 1983-02-17 | Novel oil and fat composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59151839A JPS59151839A (en) | 1984-08-30 |
| JPS6240983B2 true JPS6240983B2 (en) | 1987-09-01 |
Family
ID=12118534
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58023734A Granted JPS59151839A (en) | 1983-02-17 | 1983-02-17 | Novel oil and fat composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59151839A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5035586B2 (en) * | 2005-07-08 | 2012-09-26 | 日油株式会社 | Meat softener containing proteolytic enzyme powder and method for modifying meat using the meat softener |
| JP6052654B2 (en) * | 2011-08-08 | 2016-12-27 | 有限会社クリスターコーポレーション | Soft food manufacturing method and food |
-
1983
- 1983-02-17 JP JP58023734A patent/JPS59151839A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS59151839A (en) | 1984-08-30 |
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