JPWO2003032747A1 - Food comprising animal protein, softening method for animal protein, and softening agent used for softening treatment of animal protein - Google Patents

Abstract

By impregnating 100 wt parts of animal protein with 3 to 12 wt parts of salt solution, 1 to 10 wt parts of alkaline agent solution, and 0.001 to 0.1 wt parts of powdered enzyme powder, Provided is a method for softening an animal protein by imparting salt-solubilizing gelation ability to the animal protein and causing an enzymatic reaction to soften the animal protein. Also provided is a food comprising animal protein softened using this softening method. Further, there is provided a softening agent comprising a salt powder having the above concentration when dissolved in an appropriate solvent, an alkaline agent powder, and an enzyme powder. In particular, the enzyme powder is any one of protease and amylase or a mixture thereof. As the protease, papain, actinidine and cucumicin are preferable.

Description

酵素配合により軟化度が非常に変動するが、このテストではＮｏ．２の配合が全般的に良かった。
（実施例 ２）
米国産ハンキング肉（冷凍）を解凍し、２１６０ｇを得た。このハンキングを４等分して試験肉とした。そして、食塩２．０ｍｏｌ溶液と、重曹０．２ｍｏｌ溶液とを混合して食塩重曹混合液を作成し、かかる食塩重曹混合液を、試験肉１００ｗｔ部に対して１０ｗｔ部とし、それに酵素を０．００６ｗｔ部、０．０１２ｗｔ部、０．０１８ｗｔ部を混合した３種類の混合溶液を作成した。
この３種類の混合溶液を試験肉にそれぞれ含浸させ、３種類の処理済み試験肉を作成した。
この３種類の処理済み試験肉、及び、無処理試験肉を、その後、３０日間冷蔵熟成を行い、冷凍保管した。これを解凍後、裏表約１０分間焼成し、試食を行った。その結果は次の表２のようになった。

酵素配合により軟化度が非常に変動するが、このテストではＮｏ．２の配合が全般的に良かった。
（実施例 ３）
チルド秋鮭・ブナ系（国産）を処理し、精肉３０００ｇを得た。これを４等分し試験肉とした。そして、食塩２．８ｍｏｌ溶液と、Ｎａ_２ＣＯ_３濃度１．８ｍｏｌ溶液とを混合して塩アルカリ混合液を作成し、かかる塩アルカリ混合液を、試験肉１００ｗｔ部に対して１０ｗｔ部とし、それに酵素を０．００３ｗｔ部、０．００６ｗｔ部、０．００９ｗｔ部を混合した３種類の混合溶液を作成した。
バイブレーション処理を施しながらこの３種類の混合溶液を試験肉に含浸させ、３種類の処理済み試験肉を作成した。
この３種類の処理済み試験肉、及び、無処理試験肉を焼成し、試食を行った。その結果は次の表３のようになった。

本試験においては、無処理肉は高熱により肉組織が溶解し、ボロボロになっていた。肉が硬く、保水性が悪く、味・肉色とも悪かった。そのうえ、焼き縮みが大きかった。
Ｎｏ．１〜Ｎｏ．３の試験品は肉がふっくらとソフトであって、溶解物がなく、弾力があり、色も良かった。酵素の影響として本来の肉組織を活かした軟らかさがあった。また、日持ちが非常に良かった。ただし、酵素の量が対肉０．００９ｗｔ部となるとやや軟化しすぎた感がした。秋鮭は畜肉類に比べて肉質が軟らかいので、酵素は少なくても軟化効果があり、缶詰としても優れた効果があった。
（実施例 ４）
冷凍トリ、モモ肉（国産）を解凍し、１２００ｇを１００ｇ毎にカットして試験肉とした。そして、等量ずつのＮａＣｌ溶液（濃度６．０ｍｏｌ／Ｋｇ）とＮａＨＣＯ_３溶液（濃度０．４２ｍｏｌ／Ｋｇ）と、さらに、ビタミンＥ０．０５％、ビタミンＣ０．０５％、ソルビット０．７％、グルソー０．１％、酵素（パパイン）０．０１２％を混合溶解して生成した混合溶液１４５ｇを、上記の試験肉１２００ｇとタンブラーにて約１５分間処理を行い、処理済み試験肉とした。
処理済み試験肉と無処理試験肉とにそれぞれ塩、コショウをつけ、軽く焼き上げて冷凍を行い、試食前に電子レンジに冷凍肉２００ｇずつを入れ、マイクロ波を約４分間照射して照り焼肉とした。その評価点は次の表４のようになった。なお、評価は各項目１０点満点で、計７０点満点でとしている。

処理済み試験肉の方が全ての項目にわたって優れており、食品としての機能を向上させることができる。
（実施例 ５）
老齢牛ロース肉（冷凍・国産）を解凍し精肉３００ｇを得た。食塩濃度２．０ｍｏｌ／ｋｇ溶液３６ｇ（対肉１２ｗｔ部）に酵素０．０３６ｇ（対肉０．０１２ｗｔ部）を溶解して酵素混合液を生成し、この酵素混合液に１００ｇずつにカットした処理肉を１５分間浸漬した。その後、タンブリングを約１０分間行なって冷凍保管を行なった。
３０日後、処理肉を解凍したがドリップは見られなかった。そして、その処理肉をフライパン（約３５０℃）で裏表約７分ずつ焼成した。焼成歩留まりは８８．５％であった。処理肉は塩溶溶解と酵素反応によってゲル化し、各部分とも略均一な軟らかさとなっていた。
また、処理肉を冷蔵庫で２〜１０℃で保管し、３時間後、６時間後、２４時間後、４８時間後、３日後、４日後、５日後、６日後ごとに品質確認を行なったが、品質、中身ともに良好で、使用しやすくなった。
（実施例 ６）
廃鶏モモ肉（冷凍・国産）を解凍し精肉３００ｇを得た。廃鶏全水分は約７０％（内自由水５０％）であった。食塩６ｇ（対肉２ｗｔ部）と、酵素（パパイン）０．０７２ｇ（対肉０．０２４ｗｔ部）を廃鶏モモ肉（皮なし）３００ｇに添加し、混練混和を約１０分間行なって、さらに添加剤の含浸を行なった。
食塩及び酵素入製剤は廃鶏モモ肉中の自由水１５０ｇと反応し、塩分濃度は０．７ｍｏｌ／ｋｇであり塩溶溶解ゲル化反応と酵素反応によって硬いモモ肉の軟化を行なった。
処理肉を冷凍保管し、３０日後に解凍し、１００ｇずつにカットしたがドリップはほとんど見られなかった。そして、その処理肉をホットプレート（約３５０℃）で裏表約７分ずつ焼成した。焼成歩留まりは８７．８％であった。
また、処理肉を冷蔵庫で２〜１０℃で６日間保管し、品質確認を行なったが、品質には何ら問題がなく、処理肉は美味であり、ソフトであった。
一方、比較肉として同一原料肉を冷凍保管し、解凍したがドリップが８．５％発生し、焼成しても硬くバサバサしたものであった。焼成歩留まりも７８．４％と低く、処理肉と比較肉との差は明白であった。
（実施例 ７）
ホキ肉（冷凍・ニュージーランド産）を解凍し、２０００ｇを得た。この解凍肉を４等分して試験肉とした。そして、食塩４．０ｍｏｌ／ｋｇ溶液と、重曹０．１ｍｏｌ／ｋｇ溶液とを混合して食塩重曹混合液を作成し、かかる食塩重曹混合液を、試験肉１００ｗｔ部に対して１５ｗｔ部とし、それに酵素を０．００６ｗｔ部、０．０１２ｗｔ部、０．０１８ｗｔ部を混合した３種類の混合溶液を作成した。
この３種類の混合溶液を試験肉にそれぞれ添加し、３種類の処理済み試験肉を作成した。
こ３種類の処理済み試験肉、及び、無処理試験肉を１２時間冷蔵熟成し、冷凍保存を行なった。３０日の冷凍後、解凍し、裏表約４分間焼成し、試食を行った。その結果は次の表５のようになった。

酵素の効果としては、Ｎｏ．２の配合が全般的に良好であった。
（実施例 ８）
まず、スケトウダラ（冷凍・北海道産）の頭と内臓を取り除き、洗浄した魚体を５ｍｍφの採肉機で落し身とし、さらに２ｍｍφの採肉機にかけて小骨を取り除いた。
このミンチ状スケトウダラ３０００ｇをミキサーに入れ、０．３ｍｏｌ／ｋｇとした１２０ｃｃの重曹溶液にソルビット１２０ｇ、ミリン５０ｇ、ビタミンＣ及びＥ剤５ｇを溶解し、さらにパパイン酵素０．６ｇを溶解して生成した酵素混合液をミキサー内に噴霧しながらミキサーを低速で作動させ、酵素混合液をミキサー内に入れた後にさらにミキサーを約５分間連続運転させ、乳化・ゲル化能付与前の熟成処理を行なった。
その後、ミキサー内の処理肉を２つに分け、一方はそのまま冷凍保存した。他方は、カッターミキサーに入れ、カッターを低速運転させながら４．５ｍｏｌ／ｋｇの濃度の食塩水２５ｃｃに日本酒２５ｃｃを混合し、グルタミン酸ソーダ２．５ｇを溶解させた塩類溶液を噴霧し、塩類溶液の噴霧後、カッターを高速運転に切換えて約３分間連続運転させ、塩溶を促進し、ゲル化能付与を行なって熟成促進させた。
冷凍保存したスケトウダラ無晒しスリ身と、塩を添加したスケトウダラ無晒しスリ身をそれぞれ直径約１００ｍｍ、厚み約１０ｍｍの円板状として約１６５℃の植物油で約３分間揚げて天麩羅とした。
冷却した天麩羅に対して折り曲げテストを行なったところ、冷凍保存したスケトウダラ無晒しスリ身からなる天麩羅では５個中３個が十分な柔軟性を示し、塩を添加したスケトウダラ無晒しスリ身からなる天麩羅では５個中４個が十分な柔軟性を示した。
なお、冷凍保存したスケトウダラ無晒しスリ身からなる天麩羅と、塩を添加したスケトウダラ無晒しスリ身からなる天麩羅は、どちらも無晒しスリ身を使用したにもかかわらず、魚臭もなく歯ごたえも良く、美味しく食べることができた、すなわち、魚肉の歩留まりが向上し、栄養価の優れた新しい練り製品を提供可能となった。
（実施例 ９）
蛋白原料として、沖アミのむき身（冷凍・北海道産）、サケ産卵カス（冷凍・北海道産）、イカ（冷凍・国内産）及び牛肉屑肉（冷凍・国産肉）を各３００ｇ準備した。
予備粉砕した沖アミ、サケ産卵カス、イカ、牛肉をそれぞれ高速カッターに投入し、高速微粒化を開始するとともに３．５ｍｏｌ／ｋｇの食塩溶液２５ｃｃと、砂糖１５ｇと、グルタミン酸ソーダ３ｇと、酵素０．０６ｇとを加え、その後、１．０ｍｏｌ／ｋｇの重曹溶液２５ｃｃを加えた。
高速カッターを作動させてから約２分３０秒後に水を５０ｃｃ添加して、さらに約３０秒間高速カッターを作動させ、肉糊状の蛋白食品素材を得た。蛋白食品素材の平均流度は、それぞれ０．０５〜０．７ｍｍであった。
各製品を用いて官能試験用サンプルとなる天麩羅を作成し、それぞれ１０人の試験者に配り、色、テクスチャー、風味、旨味の項目に対して５段階評価（優−５点、良−４点、普通−３点、やや劣る−２点、劣る−１点）を行なった。なお、比較対象として、それぞれの蛋白原料に、食塩溶液及び重曹溶液の代わりに水を添加して生成したも比較例を作成し、同様に官能試験を行なった。
１）沖アミの場合

実施例では、天麩羅はピンク色で見た目の良さは一番優れている。エビ・カニの風味が良く出ていて、表面の焼色が黄身の焦げ目風で良かった。
比較例は、結着性が悪く、成形が困難であった。加熱するとバラバラになった。焼縮みが激しく、焼成歩留まりが悪かった。そのうえ保水性も悪かった。
２）サケ産卵カスの場合

実施例では、天麩羅はソフトで食感が良く、味、表面の焼色ともに良かった。自然風味等に優れていた。
比較例は、ハンバーグ状になり、纏まりは良いが、加熱すると崩れやすかった。色調が急速に低下した。
３）牛肉屑肉の場合

実施例では、旨味、テクスチャーは著しく優れていた。ただし肉色がやや劣るので、他の食品と組み合わせて肉糊の特徴を出すと良いと思われた。肉中の脂味を感じにくかった。
比較例は、肉がばらけやすく、結着性に欠けていた。また旨味も欠けていた。
４）イカの場合

実施例では、スリ身の水添加性が優れていた。強い弾力性を有し、味はやや劣ると思われるが、歯切れが良かった。色が白いので中華料理向けと思われる。他のスリ身に添加して利用することによりスリ身製品の足を強くすることが可能である。
なお、比較品は、成形性が非常に悪いために作成できなかった。
以上の１）〜４）のように、中間製品化が可能になったので、中間製品を冷凍し、消費地で最終製品を生産でき、多品種少量生産適した蛋白食品素材を提供できる。
（実施例 １０）
老齢牛ロース肉（冷凍・国産）を解凍し精肉３００ｇを得た。重曹溶液濃度０．３ｍｏｌ／ｋｇの溶液４５ｇ（対肉１５ｗｔ％）に酵素０．０５４ｇ（対肉０．０１８ｗｔ部）を溶解して酵素混合液を生成し、この酵素混合液に１００ｇずつにカットした処理肉を約１０分間浸漬した。その後、タンブリングを約１５分間行なって冷凍保管を行なった。
３０日後、処理肉を解凍したがドリップは見られなかった。そして、その処理肉をフライパン（約３５０℃）で裏表約７分ずつ焼成した。焼成歩留まりは８７．４％であった。処理肉は弛緩膨張と酵素反応によって各部分とも略均一な軟らかさとなっていた。
また、処理肉を冷蔵庫で２〜１０℃で７日間保管して品質確認を行なったが、品質、中身ともに良好で品質上の問題はなく、調理後もソフトで美味であった。
一方、比較肉として同一肉を冷凍保管し、解凍したがドリップが５．４％発生した。また、比較肉を焼成しても硬くバサバサしたものであった。焼成歩留まりも７８．５％と低く、処理肉と比較肉との差は明白であった。
（実施例 １１）
食塩３６ｗｔ部、重曹１５ｗｔ部、糖類３０ｗｔ部、抗酸化剤４．９９ｗｔ部、酵素０．０１ｗｔ部、呈味料１４ｗｔ部からなる軟化剤を調製し、以下のように使用した。
蛋白原料には、北海道釧路産のイカを３０日間冷凍し、その後解凍したものを用いた。かかるイカ２２０ｇを一つの試料とし、その一つには軟化剤２０ｇを１００ｃｃの水に溶解させて生成した軟化剤溶液のうち２６．４ｇ（試料に対して１２ｗｔ部）を添加した。軟化剤溶液を添加した試料は、その後、直ちにバイブレータによる約１０分間の振動を加えて軟化剤溶液を浸透させた。
対照品のイカには何も加えず、また、バイブレータによる処理も行なわなかった。
その後、軟化剤溶液を添加したイカ（以下、「処理品」と呼ぶ）と、無添加のイカ（以下、「未処理品」と呼ぶ）とをそれぞれ冷蔵庫で１２時間保管して、外観と触感を比較した。
さらに、処理品と未処理品とをカットしてフライパンでソテーした後、外観と食感を比較した。食感は、ソテー直後だけでなく、ソテー後に１時間放置した状態に対しても比較を行なった。結果は、下表の通りである。

処理品の方が明らかに優れており、食品としての品質を向上させることができた。
（実施例 １２）
食塩３８ｗｔ部、重曹１５ｗｔ部、糖類３３ｗｔ部、抗酸化剤４．９９ｗｔ部、酵素０．０１ｗｔ部、呈味料９ｗｔ部からなる軟化剤を調製し、以下のように使用した。
蛋白原料には、市販の冷凍ムキエビを解凍したものを用いた。かかるムキエビ２２ｇを一つの試料とし、その一つには軟化剤２０ｇを１００ｃｃの水に溶解させて生成した軟化剤溶液のうち２．６ｇ（試料に対して１２ｗｔ部）を添加した。軟化剤溶液を添加した試料は、その後、直ちにバイブレータによる約１０分間の振動を加えて軟化剤溶液を浸透させた。
対照品のムキエビには何も加えず、バイブレータによる処理も行なわなかった。
その後、軟化剤溶液を添加したムキエビ（以下、「処理品」と呼ぶ）と、無添加のムキエビ（以下、「未処理品」と呼ぶ）とをそれぞれ冷蔵庫で１２時間保管して、外観と触感を比較した。
さらに、処理品と未処理品とをフライパンでソテーした後、外観と食感を比較した。食感は、ソテー直後だけでなく、ソテー後に１時間放置した状態に対しても比較を行なった。結果は、下表の通りである。

処理品の方が明らかに優れており、食品としての品質を向上させることができた。
（実施例 １３）
食塩３５ｗｔ部、重曹１３ｗｔ部、糖類３０ｗｔ部、抗酸化剤４．９５ｗｔ部、酵素０．０５ｗｔ部、呈味料１７ｗｔ部からなる軟化剤を調製し、以下のように使用した。
（１）キューブ状マグロ生食刺身の製造
冷蔵マグロ肉２ｋｇをサイレントカッターで約８０秒間チョップしながら、軟化剤４０ｇを２００ｃｃの水に溶解させて生成した軟化剤溶液２００ｇ（試料に対して１０ｗｔ部）を添加した。
その後、かかるマグロ肉を直ちに肉押出成型機にて、２０ｍｍ×２５ｍｍ×２０ｍｍのキューブ状に成型し、これを複数個ずつトレーに載置してトレーを封止し、トンネルフリーザで急速凍結させ、化粧箱に箱詰めして冷凍保管した。
（２）キューブ状アボカド生食刺身の製造
皮を除去したアボカドの果肉２ｋｇをサイレントカッターで約１５秒間チョップした。
その後、かかる果肉を直ちに肉押出成型機にて、２０ｍｍ×２５ｍｍ×２０ｍｍのキューブ状に成型し、これを複数個ずつトレーに載置してトレーを封止し、トンネルフリーザで急速凍結させ、化粧箱に箱詰めして冷凍保管した。
上記したように保管したキューブ状マグロ肉とキューブ状アボカドとをそれぞれ解凍し、組み合わせて食することにより新規の食品を提供可能とすることができる。
これにより、魚肉、畜肉、果肉の数多くの組み合わせからなる、新たな食文化を提供することができる。
産業上の利用可能性
以上のように、本発明によれば、通常の肉類をはじめとして硬い老齢畜類や魚介類の利用に際して、様々な消費者ニーズを合致させ、世界の人口増加に対して食糧確保のうえでも、通常肉や低利用肉あるいは南極沖アミ等の未利用肉を有効に活用すべく酵素と塩類とアルカリ剤との組合せ、あるいは、酵素と塩類の組合せまたは酵素とアルカリ剤の組合せにより、塩溶あるいは弛緩を生起して、さらにゲル化能付与、乳化反応を生起して高い浸透吸収・分散性を利用して酵素を短時間で肉中に略均一に分散させることができる。
従って、酵素の使用量を大幅に低減させることができ、酵素の過剰使用にともなう肉の過度の分解を防止して、肉の品質を損なうこと防止でき、さらにはドリップの流出を防止できる。そして、使用目的に合わせて肉類を自由自在に軟化させることができる。
その複合効果として、動物肉全般の冷凍変性を防止でき、また解凍品肉質の修復・復元を行なうことができ、急速冷凍や冷蔵保存時の冷凍変性・凍結時の水分氷結を防止することができる。
このことから、低温海域に生息する魚介類、深海魚、南極沖アミ等の資源の活用を容易とし、また、無晒しスリ身原料の生産加工性を向上させ、新素材を利用しての練り製品等の資源の幅広い活用方法を提供することができる。特に、この製品は、品質が安定しており、使いやすく、短時間での生産性に優れ、コストダウンを図ることができ、また、新素材としての高歩留りや機能性、調理の簡便性、低塩分製品等の多岐にわたる有効性を有している。Technical field
The present invention relates to a food comprising animal protein, a method for softening the animal protein, and a softening agent used for softening the animal protein.
Background technology
Due to westernized lifestyles in recent years, soft meat is preferred, and hard meat tends to be shunned, especially among young people.
As an example, 80% of one cow is said to be hard meat. In addition, even soft meat such as loin tends to be 100% hard when cooled after cooking, and fats and oils tend to adhere to the surface to make it difficult to eat. In particular, meats such as aged cows, pigs, abandoned chickens, and offal meats are generally harder than other meats, and although they have a low reputation in the market, they tend to utilize hard meats due to cost competition.
As such a method of tenderizing meat, Japanese Patent Laid-Open No. 05-260924 discloses a meat tenderizer in which fruit juice containing a proteolytic enzyme is added to an aqueous alcohol solution.
However, when using animal proteins such as meat, seafood, whale meat, crustaceans, offshore fish, wild animals, mammals, etc., the amount and quality of connective tissue of muscle, the amount of muscle fiber such as actin and myosin, aging, etc. To soften an animal protein that has been hardened by the increase in collagen and elastin due to the aging phenomenon of all animals using an enzyme, the enzyme reacts only on the meat surface due to the low permeability and evenness of dispersion of the enzyme. Due to the excessive reaction of the meat surface caused by the above and self-digestion and freezing denaturation due to the activity of the protein-derived degrading enzyme, the following problems were caused.
1. Although the animal protein is softened by the enzyme, the water retention ability is reduced, and the texture is raspy, and the texture, elasticity and gelling ability are reduced, the juiciness is lost, and the texture is lacking.
2. Freezing of water tends to occur during freezing.
3. Cannot prevent self-digestion by enzymes.
4. Due to the limitation of enzyme safety, application to processed foods is difficult.
5. Since there is no simple technique for adjusting the enzymatic reaction, it is difficult to prevent uneven reaction such as insufficient softening or excessive softening.
6. When fish and meat are stored frozen, the amount of protein that dissolves in the salt decreases, and when thawed, the quality of the fish and meat changes due to freezing such as spongy meat with many small holes and increased hardness. Freeze denaturation is likely to occur.
7. There is a limit to the animal protein that can be used because of its compatibility with freeze-denaturation, making stable and wide-ranging use difficult.
Therefore, the present invention provides a food comprising animal protein, which solves the above problems, a method for softening the animal protein, and a softener used for the softening treatment of the animal protein.
In particular, focusing on numerous quality-improving ingredients in animal protein, slimming myofibrils and dissolving gels of muscle-shaped proteins, collagen, elastin, cell tissues, body fluids, etc. to form muscle fibers with enzymes. It is made into a paste in the loosened syrup to take in water, does not allow any drip to flow out, has excellent freezing resistance, and can prevent various quality deteriorations caused by freezing denaturation and slow freezing. Moreover, the amount of enzyme used in that case can be extremely reduced.
Disclosure of the invention
The animal protein food of the present invention is obtained by impregnating an animal protein with a salt enzyme-dissolving solution produced by mixing salts and an enzyme together with the animal protein and softening the solution. Therefore, the food made of such animal protein can be kept soft for a long time and can be kept for a long time. In particular, the food can be kept soft even after long-term storage and can be eaten deliciously at any time.
The animal protein food of the present invention is also characterized in that the salt enzyme solution is impregnated into the animal protein by any one of a spraying method, a kneading-mixing method, a dipping method and an injection method. It is a thing. Therefore, the animal protein can be rapidly and substantially uniformly impregnated with the salt enzyme-dissolving solution, and the whole animal protein can be softened substantially uniformly, and the softness can be maintained even when the animal protein is stored for a long time. Can be maintained.
In addition, the animal protein-containing food of the present invention is also characterized in that a salt enzyme solution is pulverized and impregnated with the animal protein. Therefore, the salt enzyme solution can be easily handled.
In addition, the food comprising animal protein of the present invention is a softened product obtained by impregnating animal protein with a salt enzyme-dissolving solution produced by mixing powdery salt and powdery enzyme together with animal protein. is there. Therefore, the food made of such animal protein can be kept soft for a long time and can be kept for a long time. In particular, the food can be kept soft even after long-term storage and can be eaten at any time.
In addition, the food comprising the animal protein of the present invention softens the animal protein by impregnating the animal protein with the alkaline agent enzyme-dissolved solution produced by mixing the alkaline agent solution and the enzyme with the animal protein. It is a thing. Therefore, the food made of such animal protein can be kept soft for a long time and can be kept for a long time. In particular, the food can be kept soft even after long-term storage and can be eaten deliciously at any time.
The animal protein-containing food of the present invention is also characterized in that the animal protein is impregnated with the alkaline agent enzyme-dissolved solution by any one of a spraying method, a kneading-mixing method, a dipping method and an injection method. I have. Therefore, the animal protein can be rapidly and almost uniformly impregnated with the alkaline agent-enzyme-dissolved solution, and the whole animal protein can be softened almost uniformly, and the animal protein can be softened even when stored for a long time. Can be maintained.
In addition, the animal protein-containing food of the present invention is also characterized in that the alkaline agent enzyme-dissolved solution is pulverized and impregnated with the animal protein. Therefore, it is possible to easily handle the alkaline agent enzyme-dissolved solution.
In addition, the food comprising the animal protein of the present invention is obtained by impregnating the animal protein with a salt enzyme-dissolving solution produced by mixing a powdery alkaline agent and a powdery enzyme with the animal protein and softening the solution. Is. Therefore, the food made of such animal protein can be kept soft for a long time and can be kept for a long time. In particular, the food can be kept soft even after long-term storage and can be eaten deliciously at any time.
In addition, the food comprising animal protein of the present invention is a mixture obtained by mixing 3 to 12 parts by weight of a salt solution, 1 to 10 parts by weight of an alkaline agent solution, and 0.001 to 0.1 parts by weight of powdered enzyme powder. By impregnating the solution with 100 wt parts of animal protein, the animal protein is caused to undergo a salt-dissolving gelling enzyme reaction to be softened. Therefore, the food made of such animal protein can be kept soft and long-lasting, and in particular, it can be kept soft even after long-term storage and can be eaten at any time.
The animal protein food of the present invention is also characterized in that the enzyme powder is one of protease and amylase or a mixture thereof. Therefore, it is possible to soften the animal protein by using a small amount of enzyme, without causing deterioration of the taste of the food composed of the animal protein, and on the contrary, promoting the ripening of the animal protein to further enhance the deliciousness. You can withdraw. In addition, it is possible to enhance the digestive absorbability of foods containing animal protein.
Further, the food comprising the animal protein of the present invention is also characterized in that the protease is any one of papain, actinidine, and cucumisin, or a combination of any two or three thereof. is there. Therefore, it is possible to soften the muscles, membranes, etc. in the hard meat to make it easier to eat, while maintaining the safety of the food made of such animal protein. Moreover, since the animal protein can be surely softened and various kinds of frozen and denatured meat can be restored and restored, the aging of the animal protein can be sufficiently promoted to further bring out the deliciousness.
In addition, the animal protein-containing food of the present invention is prepared by adding a salt solution to NaCl, KCl, CaCl. _Two , MgCl _Two It is also characterized in that any one of them or a mixture thereof is dissolved in water and/or animal protein drip to have a concentration of 0.1 to 7.0 mol/kg. Therefore, it is possible to surely cause a uniform salt-dissolving gelling enzyme reaction to cause the enzyme to spread throughout the animal protein, and to make food consisting of animal protein soft and long-lasting forever. ..
In addition, the animal food-containing food of the present invention contains an alkaline agent solution _Three , Na _Two CO _Three , KHCO _Three , NH _Four HCO _Three , K _Two CO _Three , CaCO _Three , NaOH, KOH, Ca(OH) _Two , Monosodium phosphate, disodium phosphate, trisodium phosphate, sodium pyrophosphate, sodium polyphosphate, potassium pyrophosphate, sodium metaphosphate, potassium polyphosphate, tripotassium phosphate, or a mixture thereof. It is also characterized by being dissolved in water and/or a drip of animal protein and having a concentration of 0.03 to 3.0 mol/kg. Therefore, it is possible to surely cause a uniform salt-dissolving gelling enzyme reaction, and to spread the enzyme throughout the animal protein, and to make foods made of animal protein soft and long-lasting forever. ..
In addition, the foodstuffs comprising the animal protein of the present invention, in a mixed solution, sugars, herbs, soybean protein, apple fermentation products, sodium malate, sodium citrate, whey protein, seasonings, spices, spices, natural preservation It is also characterized in that one or more of the ingredients and the aging inhibitor are added. Therefore, the desired protein can be seasoned while accelerating the aging of animal protein to bring out further deliciousness, and thus such food can be heated as it is in a microwave oven or the like by homogenizing the tissue, and can be eaten deliciously. It is possible to provide a food comprising animal protein capable of
In addition, the method for softening animal protein of the present invention is based on 100 parts by weight of animal protein, 3 to 12 parts by weight of salt solution, 1 to 10 parts by weight of alkaline agent solution, and 0.001 to 0. By impregnating the animal protein with a mixed solution containing 1 part by weight, a salt-dissolving gelling enzyme reaction is caused in the animal protein to soften it. Therefore, it is possible to surely and freely soften the animal protein, which has been impossible so far, and it is possible to improve the quality of the animal protein as a food. That is, in the past, a large amount of enzyme was required to soften animal protein, and even when used in a large amount, uniform and safe softening was not possible. Animal protein can be uniformly and safely modified and softened by using an extremely small amount of enzyme, and freezing denaturation can be prevented, so quality improvement and cost reduction are possible. You can
The method for softening animal protein of the present invention is also characterized in that the enzyme powder is one of protease and amylase or a mixture thereof. Therefore, it is possible to safely soften the animal protein while minimizing the amount of the enzyme powder used, and it is possible to improve the quality of the animal protein and reduce the cost.
Further, the animal protein softening method of the present invention is also characterized in that the protease is any one of papain, actinidine, and cucumisin, or a combination of any two or three thereof. is there. Therefore, since the animal protein can be sufficiently softened with only an extremely small amount of enzyme, the quality of the softened animal protein can be improved.
In addition, the method for softening animal protein of the present invention uses a salt solution containing NaCl, KCl, and CaCl. _Two , MgCl _Two It is also characterized in that any one of them or a mixture thereof is dissolved in water and/or animal protein drip to have a concentration of 0.1 to 7.0 mol/kg. Therefore, it is possible to cause a sufficient salt-dissolving action on animal protein to promote gelation, and it is possible to spread the enzyme throughout the animal protein. It is soft and can last forever.
In addition, the method for softening animal protein of the present invention is characterized in that an alkaline agent solution is added to NaHCO 3. _Three , Na _Two CO _Three , KHCO _Three , NH _Four HCO _Three , K _Two CO _Three , CaCO _Three , NaOH, KOH, Ca(OH) _Two , Monosodium phosphate, disodium phosphate, trisodium phosphate, sodium pyrophosphate, sodium polyphosphate, potassium pyrophosphate, sodium metaphosphate, potassium polyphosphate, tripotassium phosphate, or a mixture thereof. It is also characterized by being dissolved in water and/or a drip of animal protein and having a concentration of 0.03 to 3.0 mol/kg. Therefore, it is possible to cause a sufficient relaxation and swelling action on animal protein to promote gelation, and it is possible to spread the enzyme throughout the animal protein. Therefore, foods composed of animal protein can be softened forever. And, it can last longer.
In addition, the method for softening animal protein of the present invention, sugar solution, herbs, soy protein, apple fermented product, sodium malate, sodium citrate, whey protein, seasoning, spice, flavor, natural preservation in the mixed solution. It is also characterized in that one or more of the ingredients and aging inhibitors are added. Therefore, the desired seasoning can be performed while promoting the ripening of the animal protein to bring out the further deliciousness.
Further, the softening agent used for the softening treatment of the animal protein of the present invention, a powdered salt powder, a powdered alkaline agent powder, and a powdered enzyme are mixed to produce a mixed powder, A mixed solution is prepared by dissolving the mixed powder in a predetermined amount of a solvent, and is a softening agent used in a softening treatment to soften the animal protein by impregnating the mixed solution with animal protein. When dissolved in a predetermined amount of solvent, the salt powder component concentration in the mixed solution is 0.1 to 7.0 mol/kg, and the alkaline agent powder component concentration is 0.03 to 3.0 mol/kg. In addition, the enzyme concentration is adjusted to 0.01 to 1.0 g/kg. Therefore, by using such a softening agent, it is possible to sufficiently soften the animal protein in a short time, and it is possible to perform aging stably with the softening, and further to improve the quality of the food made of the animal protein. It can be improved to prevent freeze denaturation, enable repair and restoration, and improve the shelf life of animal protein. Then, large-scale processing of such animal protein can be easily performed.
The softening agent used in the softening treatment of animal protein of the present invention is prepared by adding salt powder to NaCl, KCl, CaCl. _Two , MgCl _Two One of them or a mixture thereof, and the alkaline agent powder is _Three , Na _Two CO _Three , KHCO _Three , NH _Four HCO _Three , K _Two CO _Three , CaCO _Three , NaOH, KOH, Ca(OH) _Two , Monosodium phosphate, disodium phosphate, trisodium phosphate, sodium pyrophosphate, sodium polyphosphate, potassium pyrophosphate, sodium metaphosphate, potassium polyphosphate, tripotassium phosphate, or a mixture thereof. It is also characterized in that the enzyme is any one of protease and amylase or a mixture thereof, and the solvent is drip of water and/or animal protein. Therefore, it can be used as a softening agent having an extremely high softening effect on animal protein.
Further, the softening agent used for the softening treatment of the animal protein of the present invention is also characterized in that the protease is any one of papain, actinidine, and cucumisin, or a combination of any two or three of these. Is to have. Therefore, an animal protein can be sufficiently softened with an extremely small amount of enzyme, and the quality of the softened animal protein can be improved.
Further, the softening agent used in the softening treatment of the animal protein of the present invention is also characterized in that the mixed powder is made into a granular form in a predetermined amount. Therefore, it is easy to handle for commercial use or household use, and the preparation work of the mixed solution can be facilitated particularly when a large amount of animal protein is processed.
BEST MODE FOR CARRYING OUT THE INVENTION
Foods comprising animal protein of the present invention, in order to solve the many quality problems described above, from the viewpoint of food life science, salts, alkaline agents, by combining each nano-level reaction obtained from the enzyme, animal It aims to improve quality by synergistically promoting the modification of foods composed of sex proteins at the molecular nutrition level. In particular, it is characterized by the following points.
(1) By increasing the reaction area with a small amount of salt by using a solution with a predetermined concentration, and utilizing the high osmotic effect of salt, an enzyme is added to this to produce a salt enzyme solution to produce an enzyme on animal protein. By impregnating the protein with the enzyme, the enzyme is surely penetrated into the animal protein to promote the uniform dispersion of the animal protein in the skeletal muscle and the cell tissue, and the animal protein has a softening treatment with flexibility. Can be applied.
(2) The alkaline agent is used as a solution with a predetermined concentration to expand the reaction area in a small amount, and the relaxation and swelling action of the alkaline agent is utilized. By impregnating the protein with the enzyme, the enzyme is surely permeated to the inside of the animal protein, promoting the uniform dispersibility of the animal protein in skeletal muscle and cell tissues. A certain softening treatment can be applied.
(3) By combining a solution having a predetermined concentration of a salt and a solution having a predetermined concentration of an alkaline agent, the salt-alkali mixed solution causes uniform dispersion of animal protein in skeletal muscle and cell tissue, and also has an emulsifying action and gelling ability. The enzyme permeability can be significantly improved by impregnating the animal protein with the enzyme as a mixed solution produced by adding the enzyme to the salt-alkali mixed solution. Reliably penetrates the inside of the protein to give even dispersion to the skeletal muscle and cell tissue of the animal protein, and even with a small amount of enzyme, the animal protein is subjected to a softening treatment with a degree of freedom to save seasoning. It can be eaten as it is.
(4) The additives used are extremely safe and the processed foods do not harm the body at all. Therefore, it is possible to provide a highly safe food containing animal protein.
The food containing the animal protein is Food Life Science Superba (registered trademark).
Further, the present invention, a combination of both solutions of a salt solution of a predetermined concentration and an alkaline agent solution of a predetermined concentration, a predetermined amount of enzyme according to the purpose, further animal and plant proteins and other additives as necessary. This is a softening method in which the mixed solution is added to animal protein and rapidly impregnated to soften it. Such foods can prevent freezing and denaturation and can further improve repair and restoration properties.
In particular, 100 wt parts of animal protein is impregnated with a mixed solution obtained by mixing 3 to 12 wt parts of a salt solution, 1 to 10 wt parts of an alkaline agent solution, and 0.001 to 0.1 wt parts of powdered enzyme powder. By doing so, it imparts a salt-melting gelation ability and an enzymatic reaction to the animal protein, causes a salt-melting gelation ability and an enzymatic reaction, softens the animal protein, and prevents freezing denaturation. At the same time, the restoration and restoration are enhanced.
Enzymes have the excellent property of substrate specificity that they act only on specific substances under mild conditions (normal temperature, normal pressure, near neutral pH). Enzymes are used in various fields such as industry, agricultural processing, food industry, fermentation industry, pharmaceuticals, miso brewing, and marine products processing by applying these properties.
Of these, those used in the food processing industry are the proteases papain, actinidine, cucumicine, chymopapain used for meat tenderization, the mold proteases used for meat cooking, the bacterial proteases used for seafood processing, the lipase flavor enzyme, pectin. Peptidase, which is a degrading enzyme, and fruit-related enzymes, and others include glucose, oxidase, catalase, lysozyme, lactase, and lipoxykenase.
Utilization of fruit-derived protease has been attracting attention as a mainstream means in recent years due to its simplicity and safety. However, this method also had the following problems. In other words, there is a limit to the safety of using enzymes, it is difficult to apply to processed foods, and there is no simple technique to control the enzyme reaction, so insufficient softening or excessive softening is prevented, For example, it is difficult to achieve good reproducibility of effects.
These problems are due to the nature of the enzyme itself, which is a functional factor, and it has been difficult to find an effective solution.
On the other hand, the hardness of meat is the amount and quality of muscular connective tissues such as skeletal muscle and fat layer, dura, pericardium, muscle bundle, collagen and elastin fibers, and the amount of myofibrils such as actin and myosin bound. . Generally, old cows are stiff and shunned by the amount and quality of muscle connective tissue.
The main constituents of the connective tissue of muscle are collagen and elastin, the amount of which increases with the aging of livestock, and the binding of collagen molecules to each other also strengthens the meat. To soften it, this collagen molecule should be decomposed by an enzyme or the like.
Enzymes that are currently well known as enzymes that decompose these are papain prepared from papaya, plant-derived enzymes such as actinidine and cucumicin contained in kiwifruit and melon, fig fuisin, and pineapple promelin, among which meat tenderizer. Papain has a long history as a drug, is highly safe, and has a proven record of use.
Papain is a protein having a molecular weight of about 23,000, and is an enzyme that strongly decomposes the protein regardless of temperature and pH.
However, when simply immersing or dispersing papain quickly, there is a problem in processing that the enzyme does not penetrate into a large lump of meat and uniform dispersion cannot be obtained, and an excellent processing method appears. The current situation is that there are none.
The present invention, these problems are a salt solution of a predetermined concentration, or a solution of an alkaline agent solution of a predetermined concentration, or a combination thereof, collagen, acid such as elastin, or is said to be undissolved in alkali The protein is dissolved, and the gelation ability of the biochemical reaction due to its solubility and high permeability, absorption dispersibility, and homogeneity is used to ensure that the enzyme is impregnated, and the amount of enzyme used is much smaller than before. However, the intended effect is expressed, and the seafood/livestock meat that has been unused or underutilized due to freezing denaturation or hardness is freely softened and can be used.
Moreover, the food comprising animal protein and the method for softening animal protein of the present invention can enhance the handling safety of animal protein, have excellent stability, and improve shelf life. Furthermore, frozen meat and chilled meat can be softened in a short time, and it is possible to process frozen denaturation animal protein that has not been possible until now while performing stable aging. By making the existing animal protein delicious, it can be used for a wide range of food processing. Moreover, it is possible to modify animal protein into a new food material by a simple operation at low cost and in a short time. In addition, it maintains a soft texture after cooking and can maintain a soft state even when cooled. It is possible to mass-produce animal protein.
In particular, as the enzyme, any one of protease and amylase or a mixture thereof is preferable, and as a result of various tests, papain, actinidine and cucumicin are also preferable among the proteases.
In addition, it dissolves proteins that are said to be undissolved in acids such as collagen and elastin or alkali in an extremely short time, and utilizes the gelling ability of biochemical reactions due to their solubility, high permeability, and dispersibility. For this purpose, the salt solution is preferably a solution composed of an alkali metal or alkaline earth metal chloride, and in particular, NaCl, KCl, CaCl _Two , MgCl _Two It is desirable that any one of them or a mixture thereof is dissolved in water and/or a drip of animal protein to have a concentration of 0.1 to 7.0 mol/kg.
Further, the alkaline agent solution is preferably a solution containing an alkali metal carbonate and phosphates, and particularly, NaHCO 3 solution. _Three , Na _Two CO _Three , KHCO _Three , NH _Four HCO _Three , K _Two CO _Three , CaCO _Three , NaOH, KOH, Ca(OH) _Two , Monosodium phosphate, disodium phosphate, trisodium phosphate, sodium pyrophosphate, sodium polyphosphate, potassium pyrophosphate, sodium metaphosphate, potassium polyphosphate, tripotassium phosphate, or a mixture thereof. It is desirable to dissolve in water and/or animal protein drip to have a concentration of 0.03 to 3.0 mol/kg.
Furthermore, as a preferred embodiment of the present invention, in the method for softening animal protein in the present invention, sugars, vitamins, alcoholic beverages, herbs, soybean proteins, apple fermentation products, sodium malate, sodium citrate, milk as an auxiliary material. It contains at least one kind, preferably two or more kinds of protein, fat, fat, seasoning, spice, flavor, natural preservative, and aging inhibitor.
By including these auxiliary materials, the deliciousness of the animal protein can be improved as much as possible, and the subsequent cooking can be facilitated so that it can be heated and eaten immediately, or processed as it is. It can be used as an intermediate material for food, simple food/meal, or prepared side dish. By using such a food, it is possible to provide a ready-to-use food that can be cooked in a short time in a labor-saving manner in one step, and it is possible to improve eating habits.
When the mixed solution is impregnated into the animal protein, it is impregnated by an injection method, a spray method, a dipping method, a coating method, a kneading and kneading method which are usually used, and a salt-solubilization/gelation aging method. As the method, any one of a massage method, a vibration method, and a kneading and mixing method is used. By using these methods, the animal protein can be rapidly and substantially uniformly impregnated with the mixed solution, and the entire animal protein can be softened substantially uniformly.
As described above, the enzyme may be used not only by mixing it with a combination solution of a salt solution having a predetermined concentration and an alkaline agent solution having a predetermined concentration, but also by mixing it with either one of the salt and the alkaline agent. Good.
That is, softening is caused by impregnating an animal protein with a salt enzyme-dissolved solution produced by mixing salts and an enzyme with the animal protein, and a food made of the animal protein that prevents freezing denaturation may also be prepared. It is possible.
In this case, the salt enzyme-dissolving solution is impregnated with the animal protein by any one of the spraying method, the kneading-mixing method, the dipping method, and the injecting method, so that the salt enzyme-dissolving solution can be rapidly and substantially uniformly dispersed in the animal protein. It can be impregnated, and the whole animal protein can be softened almost uniformly. Therefore, the softness can be maintained even when the animal protein is stored for a long time.
When the salt enzyme solution is pulverized and impregnated with animal protein, the salt enzyme solution is easy to handle, and the softness can be maintained even when the animal protein is stored for a long time. it can.
In addition, a salt enzyme solution obtained by mixing powdery salt and powdery enzyme together with animal protein was impregnated into animal protein to soften it, and a food product consisting of animal protein prevented from freezing denaturation was obtained. In this case, the salt enzyme-dissolved solution can be easily produced, and the softness can be maintained even when the animal protein is stored for a long time.
In addition, it is composed of an animal protein that prevents freezing denaturation while softening the animal protein by impregnating the animal protein with the alkaline agent enzyme-dissolved solution produced by mixing the alkaline agent solution and the enzyme with the animal protein. It can also be food.
In this case, the alkaline agent enzyme-dissolved solution is used to rapidly impregnate the animal protein with the alkaline agent-enzyme dissolved solution by impregnating the animal protein with any one of a spraying method, a kneading-mixing method, a dipping method, and an injection method. It can be uniformly impregnated, and the whole animal protein can be softened almost uniformly. Therefore, the softness can be maintained even when the animal protein is stored for a long time.
In addition, when the alkaline agent enzyme-dissolved solution is pulverized and impregnated with animal protein, the alkaline agent enzyme-dissolved solution is easy to handle and maintains softness even when the animal protein is stored for a long time. be able to.
In addition, a salt-enzyme solution obtained by mixing a powdered alkaline agent and a powdered enzyme together with an animal protein is impregnated into the animal protein to soften it, and a food consisting of the animal protein prevented from freezing denaturation is obtained. In this case, the salt enzyme-dissolved solution can be easily produced, and the softness can be maintained even when the animal protein is stored for a long time.
Hereinafter, embodiments of the method for softening animal protein according to the present invention will be described in more detail.
The present invention is not limited to the embodiments described below, and all modifications and improvements without departing from the spirit and scope of the present invention are naturally included in the scope of the present invention. Is.
The method for softening animal protein described below is that salt, dissolution and gelling enzyme reaction are caused at the same time by adding salts, alkalis, and enzyme to animal protein. Is.
As the animal protein according to the present invention, as described above, not only the fresh meat, seawater and other seafood, whales and sea pigs, but also the meat of marine animals and livestock including Okiami, as well as beef, horses, sheep as meat. The present invention relates to a simple softening method for meat such as birds and meat such as boars and deers. In addition, seafood, such as hard thigh meat of meat, udder meat, offal meat, aged beef, pig, mutton and abandoned chicken, or multi-catch white fish such as cold water sea, deep sea fish, red fish, blue fish, etc. Examples include seafood and freshwater seafood that are vulnerable to freezing denaturation. It is an animal protein that exposes such low-utilization or non-utilization marine resources or the like and does not expose it, and has many problems including various meats from pickled meat to meat of any shape.
As the animal protein, for example, it can be used for refrigeration, freezing, chilled, ice temperature (partial freezing), etc. Further, the shape of the animal protein is preferably shaped meat, such as small pieces of meat or scrap meat, For example, pickled meat, minced meat, and slaughtered meat may be used, and examples of the shape that can be used include fillets, fillets, rounds, semi-dresses, dresses, bandless, chunks, blocks, steaks, and the like.
Salts that can be used in the softening of animal protein according to the present invention include alkali metal or alkaline earth metal chlorides, and such alkali metal or alkaline earth chlorides are NaCl, KCl, CaCl. _Two Or MgCl _Two Can be given. Examples of alkalis used include alkali metal carbonates, and examples of such alkali metal carbonates include NaHCO 3. _Three , Na _Two Co _Three , KHCO _Three , NH _Four HCO _Three , K _Two CO _Three , CaCO _Three , NaOH, KOH, Ca(OH) _Two Can be given. Examples of the phosphates include monosodium phosphate, disodium phosphate, trisodium phosphate, sodium pyrophosphate, sodium polyphosphate, potassium pyrophosphate, sodium metaphosphate, potassium polyphosphate, and tripotassium phosphate. The above salts and alkalis can be used alone or as a mixture in combination with each other.
Furthermore, examples of the enzyme used in the present invention include a protease or amylase derived from fruit or mold. In particular, papain prepared from papaya and actinidine and cucumicin contained in kiwifruit and melon are most suitable for meat tenderization.
In the softening of animal protein according to the present invention, a softening component of animal protein consisting of salts, an alkaline agent, and an enzyme is used in a solution state, and each such softening component is used as a separate solution, or It can be used as a solution containing a mixture of any of them, but it is effective and preferable to use as a mixed solution containing all of these softening components. In addition, the salt, the alkaline agent, and the enzyme may be used as a powder, or may be granulated, or the mixed solution may be powdered to be used as a granule.
Particularly, in the present invention, a powdered salt powder, a powdered alkaline agent powder, and a powdered enzyme are mixed to produce a mixed powder, and the mixed powder is dissolved in a predetermined amount of a solvent. This creates a mixed solution.
In this case, when the mixed powder is dissolved in a predetermined amount of solvent, the component concentration of the salt powder in the mixed solution is 0.1 to 7.0 mol/kg and the component concentration of the alkaline agent powder is 0.03 to 3. The enzyme concentration is set to 0 mol/kg and the enzyme concentration is set to 0.01 to 1.0 g/kg. It is desirable that the enzyme concentration is impregnated in an amount of about 0.001 to 0.1 wt parts with respect to 100 wt parts of animal protein.
In particular, as mentioned above, salt powders include NaCl, KCl, CaCl _Two , MgCl _Two Any one of them or a mixture of these may be used as the alkaline agent powder. _Three , Na _Two CO _Three , KHCO _Three , NH _Four HCO _Three , K _Two CO _Three , CaCo _Three , NaOH, KOH, Ca(OH) _Two , Monosodium phosphate, disodium phosphate, trisodium phosphate, sodium pyrophosphate, sodium polyphosphate, potassium pyrophosphate, sodium metaphosphate, potassium polyphosphate, tripotassium phosphate, or a mixture thereof. As the enzyme, any one of protease and amylase or a mixture thereof, particularly papain, is used.
Then, the mixed powder is made into a fine powder or a granular form for easy handling in each predetermined amount.
As the solvent, water, a drip of animal protein, or a mixed solution of water and a drip of animal protein is used.
A granular mixed powder is dissolved in water or a predetermined amount of a solvent which is a drip of animal protein or a mixed solution of water and a drip of animal protein to form a mixed solution. In particular, when the raw material meat containing the umami component or the drip from other meat is added, the umami of the animal protein can be improved.
In the mixed solution produced as described above, the salt is usually 0.1 to 7.0 mol/kg, the alkali is usually 0.03 to 3.0 mol/kg, and the enzyme concentration is 0. It is set to 0.01 to 1.0 g/kg. The salts are usually 1.5 to 6.0 mol/kg, the alkalis are usually 0.1 to 1.0 mol/kg, and the enzyme concentration is 0.05 to 0.5 g/kg. It is desirable to impregnate 100 wt parts of animal protein with this mixed solution in an amount of about 5 to 15 wt parts. As a result, 100 wt parts of animal protein is impregnated with an enzyme concentration of about 0.001 to 0.1 wt parts, and preferably, an enzyme concentration of about 0.005 to 0.05 wt parts is impregnated. There is.
Further, to such mixed solution, auxiliary materials that are commonly used in processed foods can be added, and examples of such auxiliary materials include sugars, vitamins, liquors, herbs, soybean proteins, fermented apples, and apples. Sodium acid, sodium citrate, whey protein, seasonings, fats and oils, fats, spices, flavors, natural preservatives, aging inhibitors and the like can be mentioned.
The method for softening animal protein according to the present invention comprises impregnating meat as raw material meat with a mixed solution, and this impregnation treatment method is a method usually used in the field of producing processed meat. Can be done according to.
Further, in the method for softening animal protein of the present invention, after impregnating the animal protein with the mixed solution, vibration, tumbling and the like are further performed according to a conventional method, and by aging, the mixed solution is efficiently applied to the whole meat. Can be penetrated and dispersed.
As described above, in the present invention, it has become possible to make various animal proteins tasty and soft, although the detailed mechanism thereof is unclear, but a predetermined ratio of salt and alkaline solution at a predetermined ratio is used. It is considered that the use of the mixed solution in which the enzyme was mixed imparted a remarkable gelling ability together with the salt-solubilizing effect, and the meat tissue of the animal protein was moderately softened together with the softening reaction by the enzyme.
In addition, the animal protein softened by the method of the present invention has a significantly high water-holding property due to gelatinization of body fluids and cells, and the impregnated mixed solution flows out as a drip during storage, thawing and cooking. It is possible to remarkably suppress such a phenomenon, prevent freezing and denaturation, and enable repair and restoration thereof. Furthermore, since the water in the animal protein is gelatinized, it is possible to prevent freezing during freezing, and it is possible to stabilize the quality of the animal protein during storage, making it easy to use the animal protein. The quality of food can be improved.
In addition, it is not necessary to use a large amount of enzyme, can soften animal protein in a short time, realize a large reduction in the amount of enzyme used, easy to use, improve quality stability and reduce costs. It can be possible.
Furthermore, when the method for softening animal protein of the present invention is used, the animal protein can be softened to a desired softness without gradual unevenness, so that it can be softened by microwave irradiation such as microwave. Can be heated uniformly and stably.
Therefore, prepare a processed animal protein food that has been treated by the method for softening animal protein of the present invention in advance, and provide it by simply warming the cooked chilled food or frozen food according to the customer's order in a microwave oven. It is possible to have a wide variety of menus in this restaurant system.
In addition, such a food and drink business system only needs equipment and space for cooking with a microwave oven, and does not require a specialized cook, so the operating cost of the food and drink business system can be greatly reduced.
In the following, description will be given with reference to specific examples.
(Example 1)
The domestic waste chicken drumsticks were thawed to obtain 2850 g. This thawed meat was divided into four equal parts to obtain test meat. Then, a 6 mol sodium chloride solution and a 0.4 mol sodium bicarbonate solution were mixed to prepare a sodium bicarbonate baking soda mixture. , 0.012 wt parts, and 0.018 wt parts were mixed to prepare three kinds of mixed solutions.
The three types of mixed solutions were added to the test meat to prepare three types of treated test meat.
The three types of treated test meat and untreated test meat were kneaded and kneaded, and then tumbled for about 15 minutes, refrigerated for 30 days, and stored frozen. After thawing, the front and back sides were baked in a frying pan for about 4 minutes for tasting. The results are shown in Table 1 below.

Although the degree of softening varies greatly depending on the enzyme formulation, No. Formula 2 was generally good.
(Example 2)
Thawed American meat (frozen) was thawed to obtain 2160 g. This hanking was divided into four equal parts to obtain test meat. Then, a 2.0 mol sodium chloride solution and a 0.2 mol sodium bicarbonate solution were mixed to prepare a sodium bicarbonate baking soda mixture. Three kinds of mixed solutions were prepared by mixing 006 wt part, 0.012 wt part and 0.018 wt part.
The test meat was impregnated with each of the three types of mixed solutions to prepare three types of treated test meat.
The three types of treated test meat and untreated test meat were then refrigerated and aged for 30 days and stored frozen. After thawing, this was baked for about 10 minutes on the front and back sides to sample. The results are shown in Table 2 below.

Although the degree of softening varies greatly depending on the enzyme formulation, No. Formula 2 was generally good.
(Example 3)
Chilled autumn salmon and beech (domestic) were processed to obtain 3000 g of meat. This was divided into four and used as test meat. Then, a 2.8 mol salt solution and Na _Two CO _Three A salt-alkali mixed solution is prepared by mixing with a 1.8 mol concentration solution, and the salt-alkali mixed solution is adjusted to 10 wt parts with respect to 100 wt parts of the test meat, and 0.003 wt parts, 0.006 wt parts, and 0 parts of enzyme are added thereto. Three kinds of mixed solutions were prepared by mixing 0.009 wt parts.
The test meat was impregnated with the three kinds of mixed solutions while performing a vibration treatment to prepare three kinds of treated test meat.
The three types of treated test meat and untreated test meat were baked and sampled. The results are shown in Table 3 below.

In this test, the untreated meat was broken down due to melting of the meat tissue due to high heat. The meat was hard, the water retention was poor, and the taste and meat color were poor. Besides, the shrinkage was great.
No. 1-No. The test product of No. 3 had a fluffy and soft meat, had no melt, had elasticity, and had a good color. There was softness that utilized the original meat tissue as an effect of the enzyme. Also, the shelf life was very good. However, when the amount of the enzyme was 0.009 parts by weight with respect to the meat, there was a feeling that it was slightly softened. Since the quality of autumn salmon is softer than that of livestock meat, it had a softening effect even with a small amount of enzyme, and was excellent as a canned product.
(Example 4)
Frozen chicken and peach meat (domestic production) were thawed, and 1200 g was cut into 100 g portions to obtain test meat. Then, an equal amount of NaCl solution (concentration 6.0 mol/Kg) and NaHCO 3 _Three A solution (concentration 0.42 mol/Kg) is further mixed and dissolved with vitamin E 0.05%, vitamin C 0.05%, sorbit 0.7%, glucoso 0.1%, and enzyme (papain) 0.012%. The produced mixed solution (145 g) was treated with the above-mentioned test meat (1200 g) in a tumbler for about 15 minutes to give a treated test meat.
Add salt and pepper to the treated test meat and untreated test meat, lightly bake and freeze, put 200 g of frozen meat in the microwave before tasting and irradiate with microwave for about 4 minutes did. The evaluation points are shown in Table 4 below. The evaluation is made with a maximum of 10 points for each item and a total of 70 points.

The processed test meat is superior in all items, and can improve the function as a food.
(Example 5)
Aged beef loin (frozen/domestic) was thawed to obtain 300 g of meat. Treatment in which 0.036 g of enzyme (0.012 wt parts of meat) was dissolved in 36 g of a salt concentration 2.0 mol/kg solution (12 wt parts of meat) to produce an enzyme mixture, and the enzyme mixture was cut into 100 g portions. The meat was soaked for 15 minutes. Then, tumbling was performed for about 10 minutes and frozen storage was performed.
After 30 days, the treated meat was thawed and no drip was observed. Then, the treated meat was baked in a frying pan (about 350° C.) for about 7 minutes on each side. The firing yield was 88.5%. The treated meat was gelated by salt dissolution and enzymatic reaction, and each portion had a substantially uniform tenderness.
In addition, the processed meat was stored in a refrigerator at 2 to 10° C., and quality check was performed every 3 hours, 6 hours, 24 hours, 48 hours, 3 days, 4 days, 5 days, and 6 days later. The quality and contents are good, and it is easy to use.
(Example 6)
Thawed chicken drumsticks (frozen and domestically produced) were thawed to obtain 300 g of meat. The total water content of the abandoned chickens was about 70% (internal free water 50%). Add 6 g of salt (2 wt parts to meat) and 0.072 g of enzyme (papain) (0.024 wt parts to meat) to 300 g of abandoned chicken drumsticks (without skin), knead and mix for about 10 minutes, and then add The agent was impregnated.
The salt-containing and enzyme-containing preparation reacted with 150 g of free water in the waste chicken drumsticks, and the salt concentration was 0.7 mol/kg, and the soft-boiled chicken drumsticks were softened by the salt-dissolving gelation reaction and the enzyme reaction.
The treated meat was stored in a frozen state, thawed after 30 days, and cut into 100 g portions, but almost no drip was observed. Then, the treated meat was baked on a hot plate (about 350° C.) for about 7 minutes on each side. The firing yield was 87.8%.
Further, the processed meat was stored in a refrigerator at 2 to 10° C. for 6 days, and the quality was confirmed. The quality of the processed meat was good, and the processed meat was delicious and soft.
On the other hand, as a comparative meat, the same raw material meat was stored in a frozen state and thawed, but 8.5% of drip was generated, and it was hard and dry even when baked. The baking yield was as low as 78.4%, and the difference between the treated meat and the comparative meat was clear.
(Example 7)
Thawed meat (frozen, from New Zealand) was thawed to obtain 2000 g. This thawed meat was divided into 4 parts to obtain test meat. Then, the salt 4.0 mol/kg solution and the sodium bicarbonate 0.1 mol/kg solution are mixed to prepare a salt sodium bicarbonate mixed solution, and the salt sodium bicarbonate mixed solution is adjusted to 15 wt parts with respect to 100 wt parts of the test meat. Three kinds of mixed solutions were prepared by mixing 0.006 wt part, 0.012 wt part, and 0.018 wt part of the enzyme.
The three types of mixed solutions were added to the test meat to prepare three types of treated test meat.
The three types of treated test meat and untreated test meat were refrigerated and aged for 12 hours, and then frozen and stored. After freezing for 30 days, it was thawed, baked for about 4 minutes on the inside and outside, and tasted. The results are shown in Table 5 below.

As the effect of the enzyme, no. Formulation 2 was generally good.
(Example 8)
First, the head and internal organs of Alaska pollack (frozen, Hokkaido) were removed, and the washed fish body was dropped into pieces with a 5 mmφ meat mining machine, and further subjected to a 2 mmφ meat mining machine to remove small bones.
3000 g of this minced walleye pollack was placed in a mixer, and 120 g of sorbitol, 50 g of mirin, 5 g of vitamin C and E agent were dissolved in 120 cc of sodium bicarbonate solution at 0.3 mol/kg, and further 0.6 g of papain enzyme was dissolved. The mixer was operated at a low speed while spraying the enzyme mixture into the mixer, and after the enzyme mixture was put into the mixer, the mixer was continuously operated for about 5 minutes to perform aging treatment before emulsification/gelation ability addition. ..
Then, the treated meat in the mixer was divided into two, and one was frozen and stored as it was. On the other hand, put it in a cutter mixer, mix 25 cc of sake with 25 cc of salt solution having a concentration of 4.5 mol/kg while operating the cutter at a low speed, and spray a salt solution in which 2.5 g of sodium glutamate is dissolved to spray the salt solution. After spraying, the cutter was switched to high speed operation and continuously operated for about 3 minutes to promote salt dissolution and impart gelation ability to accelerate aging.
Frozen Alaska pollack unbleached pickled fish and salt-added Alaska pollack unbleached pickled fish were each made into a disk-shaped dish having a diameter of about 100 mm and a thickness of about 10 mm, which was fried in vegetable oil at about 165° C. for about 3 minutes to prepare tempura.
When a bent test was performed on the cooled tempura, 3 out of 5 of the tempura made of unseasoned pickled fish that had been frozen and stored showed sufficient flexibility, and the salted Alaska pollack made of unseasoned pickled fish 4 out of 5 showed sufficient flexibility.
It should be noted that both the frozen and preserved Alaska pollack unseasoned pickled salmon and the salt-added Alaska pollack unseasoned pickled salmon roe both have no fishy odor and have a good chewy texture despite the use of the unseasoned pickled fish. It was possible to eat deliciously, that is, the yield of fish meat was improved, and it was possible to provide a new paste product with excellent nutritional value.
(Example 9)
As protein raw materials, 300 g of peeled off-sea ami (frozen/Hokkaido), salmon spawning residue (frozen/Hokkaido), squid (frozen/domestic), and beef scrap (frozen/domestic meat) were prepared.
The pre-crushed Oki nettle, salmon spawning waste, squid, and beef were each put into a high-speed cutter to start high-speed atomization, and at the same time, 25 cc of a 3.5 mol/kg salt solution, 15 g of sugar, 3 g of sodium glutamate, and 0 enzyme. 0.06 g was added, and thereafter 25 cc of 1.0 mol/kg sodium bicarbonate solution was added.
About 2 minutes and 30 seconds after operating the high speed cutter, 50 cc of water was added, and the high speed cutter was operated for about 30 seconds to obtain a meat-paste-like protein food material. The average flow rate of the protein food material was 0.05 to 0.7 mm, respectively.
Each product is used to make a tempura as a sample for sensory test, which is given to each of 10 testers, and is evaluated by 5 grades for the items of color, texture, flavor, and umami (excellent-5 points, good-4 points). , Normal-3 points, slightly inferior-2 points, inferior-1 points). As a comparative object, a comparative example was prepared by adding water to each of the protein raw materials instead of the salt solution and the sodium bicarbonate solution, and the sensory test was conducted in the same manner.
1) In case of Oki

In the examples, tempura is pink and has the best appearance. The flavor of the shrimp and crab was good, and the surface burnt color was good with the yellowish brown eyes.
In the comparative example, the binding property was poor and molding was difficult. When heated, it fell apart. The shrinkage was severe and the firing yield was poor. Besides, the water retention was also poor.
2) In the case of salmon spawning waste

In the examples, tempura was soft and had a good texture, and taste and surface color were good. It was excellent in natural flavor.
The comparative example had a hamburger-like shape and was easy to pack, but it was easily broken when heated. The color tone decreased rapidly.
3) For beef scraps

In the examples, umami and texture were remarkably excellent. However, since the meat color is a little inferior, it seems to be good to combine it with other foods to give the characteristics of meat paste. It was hard to feel the oily taste in the meat.
In the comparative example, the meat was likely to come apart and lacked in binding property. It also lacked umami.
4) For squid

In the examples, the pickled fish was excellent in water addition property. It had a strong elasticity and the taste was slightly inferior, but it was crisp. The color is white so it seems to be for Chinese food. It is possible to strengthen the legs of the pickled meat product by using it by adding it to other pickled meat.
The comparative product could not be produced because of its extremely poor moldability.
As described above in 1) to 4), since intermediate products can be produced, the intermediate products can be frozen and the final products can be produced in the place of consumption, and a protein food material suitable for high-mix low-volume production can be provided.
(Example 10)
Aged beef loin (frozen/domestic) was thawed to obtain 300 g of meat. An enzyme mixture was prepared by dissolving 0.054 g of enzyme (0.018 wt parts of meat) in 45 g of a solution of sodium bicarbonate solution of 0.3 mol/kg (15 wt% of meat), and cut into 100 g of each enzyme mixture. The treated meat was dipped for about 10 minutes. Then, tumbling was performed for about 15 minutes and frozen storage was performed.
After 30 days, the treated meat was thawed and no drip was observed. Then, the treated meat was baked in a frying pan (about 350° C.) for about 7 minutes on each side. The firing yield was 87.4%. The treated meat had a softness that was substantially uniform in all parts due to relaxation and expansion and enzyme reaction.
In addition, the processed meat was stored in a refrigerator at 2 to 10° C. for 7 days, and the quality was confirmed. The quality and contents were good, there was no quality problem, and it was soft and delicious even after cooking.
On the other hand, as the comparison meat, the same meat was frozen and stored and thawed, but 5.4% of drip occurred. Further, even if the comparative meat was baked, it was hard and dry. The baking yield was as low as 78.5%, and the difference between the treated meat and the comparative meat was clear.
(Example 11)
A softener consisting of 36 parts by weight of salt, 15 parts by weight of baking soda, 30 parts by weight of sugar, 4.99 parts by weight of antioxidant, 0.01 parts by weight of enzyme, and 14 parts by weight of seasoning was prepared and used as follows.
The protein raw material used was squid from Kushiro, Hokkaido, which was frozen for 30 days and then thawed. 220 g of such squid was used as one sample, and 26.4 g (12 wt parts relative to the sample) of the softener solution produced by dissolving 20 g of the softener in 100 cc of water was added to one of the samples. Immediately thereafter, the sample to which the softening agent solution was added was vibrated by a vibrator for about 10 minutes to permeate the softening agent solution.
Nothing was added to the control squid and no treatment with a vibrator was performed.
Then, the squid to which the softening agent solution was added (hereinafter, referred to as “treated product”) and the squid without additive (hereinafter, referred to as “untreated product”) were stored in a refrigerator for 12 hours, respectively, to give an appearance and a touch. Were compared.
Further, the treated product and the untreated product were cut and sauteed in a frying pan, and then the appearance and texture were compared. The texture was compared not only immediately after sauteing, but also after being left for 1 hour after sauteing. The results are shown in the table below.

The processed product was obviously superior and could improve the quality as food.
(Example 12)
A softening agent comprising 38 parts by weight of salt, 15 parts by weight of baking soda, 33 parts by weight of sugar, 4.99 parts by weight of antioxidant, 0.01 parts by weight of enzyme, and 9 parts by weight of flavoring agent was prepared and used as follows.
As the protein raw material, a product obtained by thawing a commercially available frozen mud shrimp was used. 22 g of the musk shrimp was used as one sample, and 2.6 g (12 wt parts with respect to the sample) of the softener solution produced by dissolving 20 g of the softener in 100 cc of water was added to one of the samples. Immediately thereafter, the sample to which the softening agent solution was added was immediately vibrated by a vibrator for about 10 minutes to allow the softening agent solution to penetrate.
Nothing was added to the control Muki shrimp, and no treatment with a vibrator was performed.
After that, Mukiebi to which the softening agent solution was added (hereinafter referred to as “treated product”) and additive-free Mukiebi (hereinafter referred to as “untreated product”) were stored in a refrigerator for 12 hours, respectively, to give an appearance and a texture. Were compared.
Furthermore, after sauteing the treated product and the untreated product in a frying pan, the appearance and texture were compared. The texture was compared not only immediately after sauteing, but also after being left for 1 hour after sauteing. The results are shown in the table below.

The processed product was obviously superior and could improve the quality as food.
(Example 13)
A softening agent comprising 35 parts by weight of salt, 13 parts by weight of baking soda, 30 parts by weight of sugar, 4.95 parts by weight of antioxidant, 0.05 parts by weight of enzyme, and 17 parts by weight of flavor was prepared and used as follows.
(1) Production of cube-shaped raw tuna sashimi
While 2 kg of refrigerated tuna meat was chopped with a silent cutter for about 80 seconds, 200 g of a softening agent solution (10 wt parts with respect to a sample) produced by dissolving 40 g of a softening agent in 200 cc of water was added.
After that, the tuna meat is immediately formed into a cube shape of 20 mm×25 mm×20 mm by a meat extrusion molding machine, a plurality of these are placed on a tray, the trays are sealed, and quick frozen with a tunnel freezer, It was packed in a cosmetic box and stored frozen.
(2) Production of cube-shaped avocado raw sashimi
2 kg of the peeled avocado pulp was chopped with a silent cutter for about 15 seconds.
After that, the pulp is immediately molded into a cube of 20 mm × 25 mm × 20 mm by a meat extrusion molding machine, put a plurality of these on a tray, seal the tray, and quickly freeze with a tunnel freezer, and make up. It was packed in a box and stored frozen.
It is possible to provide a new food product by thawing the cube-shaped tuna meat and the cube-shaped avocado stored as described above and eating them in combination.
As a result, it is possible to provide a new food culture consisting of many combinations of fish meat, animal meat, and pulp.
Industrial availability
As described above, according to the present invention, when utilizing hard meat such as old meat and seafood including ordinary meat, various consumer needs are matched, and in terms of food security for the world population increase, In order to effectively utilize meat, low-use meat, or unused meat such as Antarctic officinalis, the combination of enzyme, salt and alkaline agent, or the combination of enzyme and salt or enzyme and alkaline agent may dissolve or relax the salt. The enzyme can be dispersed in the meat in a short time in a short time by utilizing the high permeation absorption and dispersibility by giving rise to gelation ability and emulsification reaction.
Therefore, the amount of enzyme used can be greatly reduced, excessive decomposition of meat due to excessive use of enzyme can be prevented, the quality of meat can be prevented from being impaired, and drip outflow can be prevented. And meat can be softened freely according to the purpose of use.
As a combined effect, it is possible to prevent freezing denaturation of animal meat in general, it is possible to restore and restore the meat quality of thawed products, and it is possible to prevent freezing denaturation at the time of quick freezing or refrigeration and freezing of water during freezing. ..
This facilitates the utilization of resources such as seafood, deep-sea fish, and Antarctic sea bream that live in low-temperature sea areas, and also improves the production processability of unbleached pickled meat raw materials, and makes a kneaded product using a new material. It is possible to provide a wide range of ways to utilize such resources. In particular, this product has stable quality, is easy to use, has excellent productivity in a short time, can reduce costs, and has high yield and functionality as a new material, easy cooking, It has a wide range of effectiveness such as low salt products.

酵素配合により軟化度が非常に変動するが、このテストではＮｏ．２の配合が全般的に良かった。
【実施例２】
米国産ハンキング肉（冷凍）を解凍し、２１６０ｇを得た。このハンキングを４等分して試験肉とした。そして、食塩２．０ｍｏｌ溶液と、重曹０．２ｍｏｌ溶液とを混合して食塩重曹混合液を作成し、かかる食塩重曹混合液を、試験肉１００ｗｔ部に対して１０ｗｔ部とし、それに酵素を０．００６ｗｔ部、０．０１２ｗｔ部、０．０１８ｗｔ部を混合した３種類の混合溶液を作成した。
この３種類の混合溶液を試験肉にそれぞれ含浸させ、３種類の処理済み試験肉を作成した。
この３種類の処理済み試験肉、及び、無処理試験肉を、その後、３０日間冷蔵熟成を行い、冷凍保管した。これを解凍後、裏表約１０分間焼成し、試食を行った。その結果は次の表２のようになった。

酵素配合により軟化度が非常に変動するが、このテストではＮｏ．２の配合が全般的に良かった。
【実施例３】
チルド秋鮭・ブナ系（国産）を処理し、精肉３０００ｇを得た。これを４等分し試験肉とした。そして、食塩２．８ｍｏｌ溶液と、Ｎａ_２ＣＯ_３濃度１．８ｍｏｌ溶液とを混合して塩アルカリ混合液を作成し、かかる塩アルカリ混合液を、試験肉１００ｗｔ部に対して１０ｗｔ部とし、それに酵素を０．００３ｗｔ部、０．００６ｗｔ部、０．００９ｗｔ部を混合した３種類の混合溶液を作成した。
バイブレーション処理を施しながらこの３種類の混合溶液を試験肉に含浸させ、３種類の処理済み試験肉を作成した。
この３種類の処理済み試験肉、及び、無処理試験肉を焼成し、試食を行った。その結果は次の表３のようになった。

本試験においては、無処理肉は高熱により肉組織が溶解し、ボロボロになっていた。肉が硬く、保水性が悪く、味・肉色とも悪かった。そのうえ、焼き縮みが大きかった。
Ｎｏ．１〜Ｎｏ．３の試験品は肉がふっくらとソフトであって、溶解物がなく、弾力があり、色も良かった。酵素の影響として本来の肉組織を活かした軟らかさがあった。また、日持ちが非常に良かった。ただし、酵素の量が対肉０．００９ｗｔ部となるとやや軟化しすぎた感がした。秋鮭は畜肉類に比べて肉質が軟らかいので、酵素は少なくても軟化効果があり、缶詰としても優れた効果があった。
【実施例４】
冷凍トリ、モモ肉（国産）を解凍し、１２００ｇを１００ｇ毎にカットして試験肉とした。そして、等量ずつのＮａＣｌ溶液（濃度６．０ｍｏｌ／Ｋｇ）とＮａＨＣＯ_３溶液（濃度０．４２ｍｏｌ／Ｋｇ）と、さらに、ビタミンＥ０．０５％、ビタミンＣ０．０５％、ソルビット０．７％、グルソー０．１％、酵素（パパイン）０．０１２％を混合溶解して生成した混合溶液１４５ｇを、上記の試験肉１２００ｇとタンブラーにて約１５分間処理を行い、処理済み試験肉とした。
処理済み試験肉と無処理試験肉とにそれぞれ塩、コショウをつけ、軽く焼き上げて冷凍を行い、試食前に電子レンジに冷凍肉２００ｇずつを入れ、マイクロ波を約４分間照射して照り焼肉とした。その評価点は次の表４のようになった。なお、評価は各項目１０点満点で、計７０点満点でとしている。

処理済み試験肉の方が全ての項目にわたって優れており、食品としての機能を向上させることができる。
【実施例５】
老齢牛ロース肉（冷凍・国産）を解凍し精肉３００ｇを得た。食塩濃度２．０ｍｏｌ／ｋｇ溶液３６ｇ（対肉１２ｗｔ部）に酵素０．０３６ｇ（対肉０．０１２ｗｔ部）を溶解して酵素混合液を生成し、この酵素混合液に１００ｇずつにカットした処理肉を１５分間浸漬した。その後、タンブリングを約１０分間行なって冷凍保管を行なった。
３０日後、処理肉を解凍したがドリップは見られなかった。そして、その処理肉をフライパン（約３５０℃）で裏表約７分ずつ焼成した。焼成歩留まりは８８．５％であった。処理肉は塩溶溶解と酵素反応によってゲル化し、各部分とも略均一な軟らかさとなっていた。
また、処理肉を冷蔵庫で２〜１０℃で保管し、３時間後、６時間後、２４時間後、４８時間後、３日後、４日後、５日後、６日後ごとに品質確認を行なったが、品質、中身ともに良好で、使用しやすくなった。
【実施例６】
廃鶏モモ肉（冷凍・国産）を解凍し精肉３００ｇを得た。廃鶏全水分は約７０％（内自由水５０％）であった。食塩６ｇ（対肉２ｗｔ部）と、酵素（パパイン）０．０７２ｇ（対肉０．０２４ｗｔ部）を廃鶏モモ肉（皮なし）３００ｇに添加し、混練混和を約１０分間行なって、さらに添加剤の含浸を行なった。
食塩及び酵素入製剤は廃鶏モモ肉中の自由水１５０ｇと反応し、塩分濃度は０．７ｍｏｌ／ｋｇであり塩溶溶解ゲル化反応と酵素反応によって硬いモモ肉の軟化を行なった。
処理肉を冷凍保管し、３０日後に解凍し、１００ｇずつにカットしたがドリップはほとんど見られなかった。そして、その処理肉をホットプレート（約３５０℃）で裏表約７分ずつ焼成した。焼成歩留まりは８７．８％であった。
また、処理肉を冷蔵庫で２〜１０℃で６日間保管し、品質確認を行なったが、品質には何ら問題がなく、処理肉は美味であり、ソフトであった。
一方、比較肉として同一原料肉を冷凍保管し、解凍したがドリップが８．５％発生し、焼成しても硬くバサバサしたものであった。焼成歩留まりも７８．４％と低く、処理肉と比較肉との差は明白であった。
【実施例７】
ホキ肉（冷凍・ニュージーランド産）を解凍し、２０００ｇを得た。この解凍肉を４等分して試験肉とした。そして、食塩４．０ｍｏｌ／ｋｇ溶液と、重曹０．１ｍｏｌ／ｋｇ溶液とを混合して食塩重曹混合液を作成し、かかる食塩重曹混合液を、試験肉１００ｗｔ部に対して１５ｗｔ部とし、それに酵素を０．００６ｗｔ部、０．０１２ｗｔ部、０．０１８ｗｔ部を混合した３種類の混合溶液を作成した。
この３種類の混合溶液を試験肉にそれぞれ添加し、３種類の処理済み試験肉を作成した。
こ３種類の処理済み試験肉、及び、無処理試験肉を１２時間冷蔵熟成し、冷凍保存を行なった。３０日の冷凍後、解凍し、裏表約４分間焼成し、試食を行った。その結果は次の表５のようになった。

酵素の効果としては、Ｎｏ．２の配合が全般的に良好であった。
【実施例８】
まず、スケトウダラ（冷凍・北海道産）の頭と内臓を取り除き、洗浄した魚体を５ｍｍφの採肉機で落し身とし、さらに２ｍｍφの採肉機にかけて小骨を取り除いた。
このミンチ状スケトウダラ３０００ｇをミキサーに入れ、０．３ｍｏｌ／ｋｇとした１２０ｃｃの重曹溶液にソルビット１２０ｇ、ミリン５０ｇ、ビタミンＣ及びＥ剤５ｇを溶解し、さらにパパイン酵素０．６ｇを溶解して生成した酵素混合液をミキサー内に噴霧しながらミキサーを低速で作動させ、酵素混合液をミキサー内に入れた後にさらにミキサーを約５分間連続運転させ、乳化・ゲル化能付与前の熟成処理を行なった。
その後、ミキサー内の処理肉を２つに分け、一方はそのまま冷凍保存した。他方は、カッターミキサーに入れ、カッターを低速運転させながら４．５ｍｏｌ／ｋｇの濃度の食塩水２５ｃｃに日本酒２５ｃｃを混合し、グルタミン酸ソーダ２．５ｇを溶解させた塩類溶液を噴霧し、塩類溶液の噴霧後、カッターを高速運転に切換えて約３分間連続運転させ、塩溶を促進し、ゲル化能付与を行なって熟成促進させた。
冷凍保存したスケトウダラ無晒しスリ身と、塩を添加したスケトウダラ無晒しスリ身をそれぞれ直径約１００ｍｍ、厚み約１０ｍｍの円板状として約１６５℃の植物油で約３分間揚げて天麩羅とした。
冷却した天麩羅に対して折り曲げテストを行なったところ、冷凍保存したスケトウダラ無晒しスリ身からなる天麩羅では５個中３個が十分な柔軟性を示し、塩を添加したスケトウダラ無晒しスリ身からなる天麩羅では５個中４個が十分な柔軟性を示した。
なお、冷凍保存したスケトウダラ無晒しスリ身からなる天麩羅と、塩を添加したスケトウダラ無晒しスリ身からなる天麩羅は、どちらも無晒しスリ身を使用したにもかかわらず、魚臭もなく歯ごたえも良く、美味しく食べることができた、すなわち、魚肉の歩留まりが向上し、栄養価の優れた新しい練り製品を提供可能となった。
【実施例９】
蛋白原料として、沖アミのむき身（冷凍・北海道産）、サケ産卵カス（冷凍・北海道産）、イカ（冷凍・国内産）及び牛肉屑肉（冷凍・国産肉）を各３００ｇ準備した。
予備粉砕した沖アミ、サケ産卵カス、イカ、牛肉をそれぞれ高速カッターに投入し、高速微粒化を開始するとともに３．５ｍｏｌ／ｋｇの食塩溶液２５ｃｃと、砂糖１５ｇと、グルタミン酸ソーダ３ｇと、酵素０．０６ｇとを加え、その後、１．０ｍｏｌ／ｋｇの重曹溶液２５ｃｃを加えた。
高速カッターを作動させてから約２分３０秒後に水を５０ｃｃ添加して、さらに約３０秒間高速カッターを作動させ、肉糊状の蛋白食品素材を得た。蛋白食品素材の平均流度は、それぞれ０．０５〜０．７ｍｍであった。
各製品を用いて官能試験用サンプルとなる天麩羅を作成し、それぞれ１０人の試験者に配り、色、テクスチャー、風味、旨味の項目に対して５段階評価（優−５点、良−４点、普通−３点、やや劣る−２点、劣る−１点）を行なった。なお、比較対象として、それぞれの蛋白原料に、食塩溶液及び重曹溶液の代わりに水を添加して生成したも比較例を作成し、同様に官能試験を行なった。
１）沖アミの場合

実施例では、天麩羅はピンク色で見た目の良さは一番優れている。エビ・カニの風味が良く出ていて、表面の焼色が黄身の焦げ目風で良かった。
比較例は、結着性が悪く、成形が困難であった。加熱するとバラバラになった。焼縮みが激しく、焼成歩留まりが悪かった。そのうえ保水性も悪かった。
２）サケ産卵カスの場合

実施例では、天麩羅はソフトで食感が良く、味、表面の焼色ともに良かった。自然風味等に優れていた。
比較例は、ハンバーグ状になり、纏まりは良いが、加熱すると崩れやすかった。色調が急速に低下した。
３）牛肉屑肉の場合

実施例では、旨味、テクスチャーは著しく優れていた。ただし肉色がやや劣るので、他の食品と組み合わせて肉糊の特徴を出すと良いと思われた。肉中の脂味を感じにくかった。
比較例は、肉がばらけやすく、結着性に欠けていた。また旨味も欠けていた。
４）イカの場合

実施例では、スリ身の水添加性が優れていた。強い弾力性を有し、味はやや劣ると思われるが、歯切れが良かった。色が白いので中華料理向けと思われる。他のスリ身に添加して利用することによりスリ身製品の足を強くすることが可能である。
なお、比較品は、成形性が非常に悪いために作成できなかった。
以上の１）〜４）のように、中間製品化が可能になったので、中間製品を冷凍し、消費地で最終製品を生産でき、多品種少量生産適した蛋白食品素材を提供できる。
【実施例１０】
老齢牛ロース肉（冷凍・国産）を解凍し精肉３００ｇを得た。重曹溶液濃度０．３ｍｏｌ／ｋｇの溶液４５ｇ（対肉１５ｗｔ％）に酵素０．０５４ｇ（対肉０．０１８ｗｔ部）を溶解して酵素混合液を生成し、この酵素混合液に１００ｇずつにカットした処理肉を約１０分間浸漬した。その後、タンブリングを約１５分間行なって冷凍保管を行なった。
３０日後、処理肉を解凍したがドリップは見られなかった。そして、その処理肉をフライパン（約３５０℃）で裏表約７分ずつ焼成した。焼成歩留まりは８７．４％であった。処理肉は弛緩膨張と酵素反応によって各部分とも略均一な軟らかさとなっていた。
また、処理肉を冷蔵庫で２〜１０℃で７日間保管して品質確認を行なったが、品質、中身ともに良好で品質上の問題はなく、調理後もソフトで美味であった。
一方、比較肉として同一肉を冷凍保管し、解凍したがドリップが５．４％発生した。また、比較肉を焼成しても硬くバサバサしたものであった。焼成歩留まりも７８．５％と低く、処理肉と比較肉との差は明白であった。
【実施例１１】
食塩３６ｗｔ部、重曹１５ｗｔ部、糖類３０ｗｔ部、抗酸化剤４．９９ｗｔ部、酵素０．０１ｗｔ部、呈味料１４ｗｔ部からなる軟化剤を調製し、以下のように使用した。
蛋白原料には、北海道釧路産のイカを３０日間冷凍し、その後解凍したものを用いた。かかるイカ２２０ｇを一つの試料とし、その一つには軟化剤２０ｇを１００ｃｃの水に溶解させて生成した軟化剤溶液のうち２６．４ｇ（試料に対して１２ｗｔ部）を添加した。軟化剤溶液を添加した試料は、その後、直ちにバイブレータによる約１０分間の振動を加えて軟化剤溶液を浸透させた。
対照品のイカには何も加えず、また、バイブレータによる処理も行なわなかった。
その後、軟化剤溶液を添加したイカ（以下、「処理品」と呼ぶ）と、無添加のイカ（以下、「未処理品」と呼ぶ）とをそれぞれ冷蔵庫で１２時間保管して、外観と触感を比較した。
さらに、処理品と未処理品とをカットしてフライパンでソテーした後、外観と食感を比較した。食感は、ソテー直後だけでなく、ソテー後に１時間放置した状態に対しても比較を行なった。結果は、下表の通りである。

処理品の方が明らかに優れており、食品としての品質を向上させることができた。
【実施例１２】
食塩３８ｗｔ部、重曹１５ｗｔ部、糖類３３ｗｔ部、抗酸化剤４．９９ｗｔ部、酵素０．０１ｗｔ部、呈味料９ｗｔ部からなる軟化剤を調製し、以下のように使用した。
蛋白原料には、市販の冷凍ムキエビを解凍したものを用いた。かかるムキエビ２２ｇを一つの試料とし、その一つには軟化剤２０ｇを１００ｃｃの水に溶解させて生成した軟化剤溶液のうち２．６ｇ（試料に対して１２ｗｔ部）を添加した。軟化剤溶液を添加した試料は、その後、直ちにバイブレータによる約１０分間の振動を加えて軟化剤溶液を浸透させた。
対照品のムキエビには何も加えず、バイブレータによる処理も行なわなかった。
その後、軟化剤溶液を添加したムキエビ（以下、「処理品」と呼ぶ）と、無添加のムキエビ（以下、「未処理品」と呼ぶ）とをそれぞれ冷蔵庫で１２時間保管して、外観と触感を比較した。
さらに、処理品と未処理品とをフライパンでソテーした後、外観と食感を比較した。食感は、ソテー直後だけでなく、ソテー後に１時間放置した状態に対しても比較を行なった。結果は、下表の通りである。

処理品の方が明らかに優れており、食品としての品質を向上させることができた。
【実施例１３】
食塩３５ｗｔ部、重曹１３ｗｔ部、糖類３０ｗｔ部、抗酸化剤４．９５ｗｔ部、酵素０．０５ｗｔ部、呈味料１７ｗｔ部からなる軟化剤を調製し、以下のように使用した。
（１）キューブ状マグロ生食刺身の製造
冷蔵マグロ肉２ｋｇをサイレントカッターで約８０秒間チョップしながら、軟化剤４０ｇを２００ｃｃの水に溶解させて生成した軟化剤溶液２００ｇ（試料に対して１０ｗｔ部）を添加した。
その後、かかるマグロ肉を直ちに肉押出成型機にて、２０ｍｍ×２５ｍｍ×２０ｍｍのキューブ状に成型し、これを複数個ずつトレーに載置してトレーを封止し、トンネルフリーザで急速凍結させ、化粧箱に箱詰めして冷凍保管した。
（２）キューブ状アボカド生食刺身の製造
皮を除去したアボカドの果肉２ｋｇをサイレントカッターで約１５秒間チョップした。
その後、かかる果肉を直ちに肉押出成型機にて、２０ｍｍ×２５ｍｍ×２０ｍｍのキューブ状に成型し、これを複数個ずつトレーに載置してトレーを封止し、トンネルフリーザで急速凍結させ、化粧箱に箱詰めして冷凍保管した。
上記したように保管したキューブ状マグロ肉とキューブ状アボカドとをそれぞれ解凍し、組み合わせて食することにより新規の食品を提供可能とすることができる。
これにより、魚肉、畜肉、果肉の数多くの組み合わせからなる、新たな食文化を提供することができる。
【産業上の利用可能性】
以上のように、本発明によれば、通常の肉類をはじめとして硬い老齢畜類や魚介類の利用に際して、様々な消費者ニーズを合致させ、世界の人口増加に対して食糧確保のうえでも、通常肉や低利用肉あるいは南極沖アミ等の未利用肉を有効に活用すべく酵素と塩類とアルカリ剤との組合せにより、塩溶あるいは弛緩を生起して、さらにゲル化能付与、乳化反応を生起して高い浸透吸収・分散性を利用して酵素を短時間で肉中に略均一に分散させることができる。
従って、酵素の使用量を大幅に低減させることができ、酵素の過剰使用にともなう肉の過度の分解を防止して、肉の品質を損なうこと防止でき、さらにはドリップの流出を防止できる。そして、使用目的に合わせて肉類を自由自在に軟化させることができる。
その複合効果として、動物肉全般の冷凍変性を防止でき、また解凍品肉質の修復・復元を行なうことができ、急速冷凍や冷蔵保存時の冷凍変性・凍結時の水分氷結を防止することができる。
このことから、低温海域に生息する魚介類、深海魚、南極沖アミ等の資源の活用を容易とし、また、無晒しスリ身原料の生産加工性を向上させ、新素材を利用しての練り製品等の資源の幅広い活用方法を提供することができる。特に、この製品は、品質が安定しており、使いやすく、短時間での生産性に優れ、コストダウンを図ることができ、また、新素材としての高歩留りや機能性、調理の簡便性、低塩分製品等の多岐にわたる有効性を有している。
[Document name] Statement
【Technical field】
The present invention relates to a food comprising animal protein, a method for softening the animal protein, and a softening agent used for softening the animal protein.
[Background technology]
Due to westernized lifestyles in recent years, soft meat is preferred, and hard meat tends to be shunned, especially among young people.
As an example, 80% of one cow is said to be hard meat. In addition, even soft meat such as loin tends to become 100% hard when cooled after cooking, and fats and oils adhere to the surface, making it difficult to eat. In particular, meat such as aged cows, pigs, abandoned chicken, and offal meat is generally harder than other meats, and although it has a low reputation in the market, it tends to utilize hard meat due to cost competition.
As such a method of softening livestock meat, Japanese Patent Application Laid-Open No. 05-260924 discloses a meat softening agent obtained by adding fruit juice containing a proteolytic enzyme to an aqueous alcohol solution.
However, when using animal proteins such as meat, seafood, whale meat, crustaceans, offshore fish, wild animals, mammals, etc., the amount and quality of connective tissue of muscle, the amount of muscle fiber such as actin and myosin, aging, etc. To soften an animal protein that has been hardened by the increase in collagen and elastin due to the aging phenomenon of all animals using an enzyme, the enzyme reacts only on the meat surface due to the low permeability and evenness of dispersion of the enzyme. Due to the excessive reaction of the meat surface caused by the above and self-digestion and freezing denaturation due to the activity of the protein-derived degrading enzyme, the following problems were caused.
1. Although the animal protein is softened by the enzyme, the water retention ability is decreased, which causes dryness, and the texture, elasticity and gelling ability are decreased, the juiciness is lost, and the texture is lacking.
2. Freezing of water easily occurs during freezing.
3. Cannot prevent self-digestion by enzymes.
4. Due to the limitation of enzyme safety, application to processed foods is difficult.
5. Since there is no simple technique for adjusting the enzymatic reaction, it is difficult to prevent uneven reaction such as insufficient softening or excessive softening.
6. When fish and meat are stored frozen, the amount of protein that dissolves in the salt decreases, and when thawed, the quality of the fish and meat changes due to freezing such as spongy meat with many small holes and increased hardness. Freeze denaturation is likely to occur.
7. There is a limit to the animal protein that can be used because of its compatibility with freeze-denaturation, making stable and wide-ranging use difficult.
Therefore, the present invention provides a food comprising animal protein, which solves the above problems, a method for softening the animal protein, and a softener used for the softening treatment of the animal protein.
In particular, focusing on numerous quality-improving ingredients in animal protein, slimming myofibrils and dissolving gels of muscle-shaped proteins, collagen, elastin, cell tissues, body fluids, etc. to form muscle fibers with enzymes. It is made into a paste in the loosened syrup to take in water, does not allow any drip to flow out, has excellent freezing resistance, and can prevent various quality deteriorations caused by freezing denaturation and slow freezing. Moreover, the amount of enzyme used in that case can be extremely reduced.
DISCLOSURE OF THE INVENTION
Foods comprising the animal protein of the present invention include NaCl, KCl, and CaCl. _Two , MgCl _Two 3 to 12 parts by weight of a salt solution having a concentration of 1.0 to 7.0 mol/kg dissolved in water and/or a drip of animal protein and NaHCO 3 _Three , Na _Two CO _Three , KHCO _Three , NH _Four HCO _Three , K _Two CO _Three , CaCO _Three , NaOH, KOH, Ca(OH) _Two , Monosodium phosphate, disodium phosphate, trisodium phosphate, sodium pyrophosphate, sodium polyphosphate, potassium pyrophosphate, sodium metaphosphate, potassium polyphosphate, tripotassium phosphate, or a mixture thereof. 1 to 10 parts by weight of an alkaline agent solution which is dissolved in water and/or a drip of animal protein and has a concentration of 0.1 to 3.0 mol/kg, and one of papain, actinidine, and cukumicin, or these By impregnating 100 wt parts of animal protein with a mixed solution obtained by mixing 0.001 to 0.1 wt parts of enzyme powder, which is a powder consisting of a combination of any two or three kinds of the same, It is a softening agent that causes a salt-dissolving gelling enzyme reaction in a sex protein. Therefore, the food made of such animal protein can be kept soft for a long time and can be kept for a long time. In particular, the food can be kept soft even after long-term storage and can be eaten at any time. Therefore, the food made of such animal protein can be kept soft for a long time and can be kept for a long time. In particular, the food can be kept soft even after frozen storage and can be eaten at any time.
Further, the method for softening animal protein of the present invention is such that NaCl, KCl, CaCl are added to 100 wt parts of animal protein. _Two , MgCl _Two 3 to 12 parts by weight of a salt solution having a concentration of 1.0 to 7.0 mol/kg dissolved in water and/or a drip of animal protein and NaHCO 3 _Three , Na _Two CO _Three , KHCO _Three , NH _Four HCO _Three , K _Two CO _Three , CaCO _Three , NaOH, KOH, Ca(OH) _Two , Monosodium phosphate, disodium phosphate, trisodium phosphate, sodium pyrophosphate, sodium polyphosphate, potassium pyrophosphate, sodium metaphosphate, potassium polyphosphate, tripotassium phosphate, or a mixture thereof. 1 to 10 parts by weight of an alkaline agent solution which is dissolved in water and/or a drip of animal protein and has a concentration of 0.1 to 3.0 mol/kg, and one of papain, actinidine, and cukumicin, or these A salt of the animal protein is obtained by impregnating the animal protein with a mixed solution prepared by mixing 0.001 to 0.1 wt parts of the enzyme powder, which is a powder composed of any two or three of them. Melt-degrading gelling enzyme reaction is caused to soften. Therefore, it is possible to surely and freely soften the animal protein, which has been impossible so far, and it is possible to improve the quality of the animal protein as a food. That is, in the past, a large amount of enzyme was required to soften animal protein, and even when used in a large amount, uniform and safe softening was not possible. Animal protein can be uniformly and safely modified and softened by using an extremely small amount of enzyme, and freezing denaturation can be prevented, so quality improvement and cost reduction are possible. You can
The softening agent used in the softening treatment of the animal protein of the present invention is NaCl, KCl, CaCl. _Two , MgCl _Two Salt powder in the form of powder of any one of these or a mixture thereof, and NaHCO 3. _Three , Na _Two CO _Three , KHCO _Three , NH _Four HCO _Three , K _Two CO _Three , CaCO _Three , NaOH, KOH, Ca(OH) _Two , Monosodium phosphate, disodium phosphate, trisodium phosphate, sodium pyrophosphate, sodium polyphosphate, potassium pyrophosphate, sodium metaphosphate, potassium polyphosphate, tripotassium phosphate, or a mixture thereof. From a mixed powder produced by mixing the powdered alkaline agent powder, and one of papain, actinidine, and cucumisin, or a powdered enzyme composed of any two or three of them. Which is a softener, the salt powder has a component concentration of 1.0 to 7.0 mol/kg, and the alkaline agent powder has a component concentration of 0.1 to 3.0 mol by dissolving the mixed powder in a predetermined amount of a solvent. /Kg and the enzyme concentration was 0.01 to 1.0 g/kg to produce a mixed solution, and the enzyme was added in an amount of 0.001 to 0. The animal protein is softened by impregnating 1 part by weight. Therefore, by using such a softening agent, it is possible to sufficiently soften the animal protein in a short time, and it is possible to perform aging stably with the softening, and further to improve the quality of the food made of the animal protein. It can be improved to prevent freeze denaturation, enable repair and restoration, and improve the shelf life of animal protein. Then, large-scale processing of such animal protein can be easily performed.
BEST MODE FOR CARRYING OUT THE INVENTION
Foods comprising animal protein of the present invention, in order to solve the many quality problems described above, from the viewpoint of food life science, salts, alkaline agents, by combining each nano-level reaction obtained from the enzyme, animal It aims to improve quality by synergistically promoting the modification of foods composed of sex proteins at the level of molecular nutrition.
In particular, by combining a solution having a predetermined concentration of salt and a solution having a predetermined concentration of an alkaline agent, such a salt-alkali mixed solution causes uniform dispersion of animal protein in skeletal muscle and cell tissue, and also has an emulsifying action and a gelling ability. The enzyme permeability can be improved by impregnating the animal protein with the enzyme as a mixed solution produced by adding the enzyme to the salt-alkaline mixture solution. It surely penetrates to the inside to give skeletal muscle and cell tissue of animal protein a uniform dispersibility, and even with a small amount of enzyme, the animal protein is subjected to a softening treatment with a degree of freedom to save seasoning. You can easily eat as it is.
The food containing the animal protein is Food Life Science Superba (registered trademark).
Particularly, 100 wt parts of animal protein is impregnated with a mixed solution obtained by mixing 3 to 12 wt parts of a salt solution, 1 to 10 wt parts of an alkaline agent solution, and 0.001 to 0.1 wt parts of powdered enzyme powder. By giving salt-soluble gelling ability and enzymatic reaction to animal protein, it causes salt-soluble gelling ability and enzymatic reaction to soften animal protein and prevent freezing denaturation. At the same time, the restoration and restoration are enhanced.
Enzymes have the excellent property of substrate specificity that they act only on specific substances under mild conditions (normal temperature, normal pressure, near neutral pH). Enzymes are used in various fields such as industry, agricultural processing, food industry, fermentation industry, pharmaceuticals, miso brewing, and marine products processing by applying these properties.
Among them, those used in the food processing industry are the proteases papain, actinidine, cucumisin, chymopapain used for meat tenderization, the mold proteases used for meat cooking, bacterial proteases used for seafood processing, lipase flavor enzyme, pectin. Peptidase, which is a degrading enzyme, and fruit-related enzymes, and others include glucose, oxidase, catalase, lysozyme, lactase, and lipoxykenase.
Utilization of fruit-derived protease has been attracting attention as a mainstream means in recent years due to its simplicity and safety. However, this method also had the following problems. In other words, there is a limit to the safety of using enzymes, it is difficult to apply to processed foods, and there is no simple technique to control the enzyme reaction, so insufficient softening or excessive softening is prevented, For example, it is difficult to achieve good reproducibility of effects.
These problems are due to the nature of the enzyme itself, which is a functional factor, and it has been difficult to find an effective solution.
On the other hand, the hardness of meat is the amount and quality of muscular connective tissues such as skeletal muscle and fat layer, dura mater, pericardium, muscle bundle, collagen and elastin fiber, and the amount of myofibrils such as actin and myosin bound. . Generally, old cows are stiff and shunned by the amount and quality of muscle connective tissue.
The main constituents of the connective tissue of muscle are collagen and elastin, the amount of which increases with the aging of livestock, and the binding of collagen molecules to each other also strengthens, resulting in a hard meat. To soften it, this collagen molecule should be decomposed by an enzyme or the like.
Enzymes that are currently well known as enzymes that decompose these are papain prepared from papaya, plant-derived enzymes such as actinidine and cucumicin contained in kiwifruit and melon, fiucin of fig, promelin of pineapple, among others, meat softening Papain has a long history as a drug, is highly safe, and has a proven record of use.
Papain is a protein having a molecular weight of about 23,000, and is an enzyme that strongly decomposes the protein regardless of temperature and pH.
However, when simply immersing or dispersing papain quickly, there is a processing problem that the enzyme does not penetrate into the large lump of meat and uniform dispersion cannot be obtained, and an excellent processing method appears. The current situation is that there are none.
The present invention, these problems are a salt solution of a predetermined concentration, or a solution of an alkaline agent solution of a predetermined concentration, or a combination thereof, collagen, acid such as elastin, or is said to be undissolved in alkali The protein is dissolved, and the gelation ability of the biochemical reaction due to its solubility and high permeability, absorption dispersibility, and homogeneity is used to ensure that the enzyme is impregnated, and the amount of enzyme used is much smaller than before. However, the intended effect is expressed, and the seafood/livestock meat that has been unused or underutilized due to freezing denaturation or hardness is freely softened and can be used.
In addition, the food comprising animal protein and the method for softening the animal protein of the present invention can improve the handling safety of the animal protein, have excellent stability, and improve shelf life. In addition, frozen meat and chilled meat can be softened in a short time, and it is possible to process frozen denaturation animal protein that has not been possible until now while performing stable aging. The existing animal protein can be made delicious and can be used for a wide range of food processing. Moreover, it is possible to modify animal protein into a new food material by a simple operation at low cost and in a short time. In addition to maintaining a soft texture after cooking, it is possible to maintain a soft state even when cooled. It is possible to mass-produce animal protein.
In particular, as the enzyme, any one of protease and amylase or a mixture thereof is preferable, and as a result of various tests, papain, actinidine and cucumicin are also preferable among the proteases.
In addition, it dissolves proteins that are said to be undissolved in acids such as collagen and elastin or alkali in an extremely short time, and utilizes the gelling ability of biochemical reactions due to their solubility, high permeability, and dispersibility. For this purpose, the salt solution is preferably a solution composed of an alkali metal or alkaline earth metal chloride, and in particular, NaCl, KCl, CaCl _Two , MgCl _Two It is desirable that any one of them or a mixture thereof is dissolved in water and/or animal protein drip to have a concentration of 1.0 to 7.0 mol/kg.
Further, the alkaline agent solution is preferably a solution containing an alkali metal carbonate and phosphates, and particularly, NaHCO 3 solution. _Three , Na _Two CO _Three , KHCO _Three , NH _Four HCO _Three , K _Two CO _Three , CaCO _Three , NaOH, KOH, Ca(OH) _Two , Monosodium phosphate, disodium phosphate, trisodium phosphate, sodium pyrophosphate, sodium polyphosphate, potassium pyrophosphate, sodium metaphosphate, potassium polyphosphate, tripotassium phosphate, or a mixture thereof. It is desirable to dissolve in water and/or animal protein drip to have a concentration of 0.1 to 3.0 mol/kg.
Furthermore, as a preferred embodiment of the present invention, in the method for softening animal protein of the present invention, sugars, vitamins, liquors, herbs, soybean proteins, apple fermented products, sodium malate, sodium citrate, milk as an auxiliary material. It contains at least one kind, preferably two or more kinds, of protein, oil and fat, fat, seasoning, spice, flavor, natural preservative and aging inhibitor.
By including these auxiliary materials, the deliciousness of the animal protein can be improved as much as possible, and the subsequent cooking can be facilitated so that it can be immediately heated and eaten, or processed as it is. It can be used as an intermediate material for food, simple food/meal, or prepared side dish. By using such a food, it is possible to provide a ready-to-use food that allows for labor-saving cooking in a short time in one step, and it is possible to improve eating habits.
When the mixed solution is impregnated into the animal protein, it is impregnated by an injection method, a spray method, a dipping method, a coating method, a kneading and kneading method which are usually used, and a salt-solubilization/gelation aging method. As the method, any one of a massage method, a vibration method, and a kneading and mixing method is used. By using these methods, the animal protein can be rapidly and substantially uniformly impregnated with the mixed solution, and the entire animal protein can be softened substantially uniformly.
Hereinafter, embodiments of the method for softening animal protein according to the present invention will be described in more detail.
The present invention is not limited to the embodiments described below, and all modifications and improvements without departing from the spirit and scope of the present invention are naturally included in the scope of the present invention. Is.
The method for softening animal protein described below is that salt, dissolution and gelling enzyme reaction are caused at the same time by adding salts, alkalis, and enzyme to animal protein. Is.
As the animal protein according to the present invention, as described above, not only the fresh meat, seawater and other seafood, whales and sea pigs, but also the meat of marine animals and livestock including Okiami, as well as beef, horses, sheep as meat. The present invention relates to a simple softening method for meat such as birds and meat such as boars and deers. In addition, seafood, such as hard thigh meat of meat, udder meat, offal meat, aged beef, pig, mutton and abandoned chicken, or multi-catch white fish such as cold water sea, deep sea fish, red fish, blue fish, etc. Examples include seafood and freshwater seafood that are vulnerable to freezing denaturation. It is an animal protein that exposes such low-utilization or non-utilization marine resources or the like and does not expose it, and has many problems including various meats from pickled meat to meat of any shape.
As the animal protein, for example, it can be used for refrigeration, freezing, chilled, ice temperature (partial freezing), etc. Further, the shape of the animal protein is preferably shaped meat, such as small pieces of meat or scrap meat, For example, pickled meat, minced meat, and slaughtered meat may be used, and examples of the shape that can be used include fillets, fillets, rounds, semi-dresses, dresses, bandless, chunks, blocks, steaks, and the like.
Salts that can be used in the softening of animal protein according to the present invention include alkali metal or alkaline earth metal chlorides, and such alkali metal or alkaline earth chlorides are NaCl, KCl, CaCl. _Two Or MgCl _Two Can be given. Examples of alkalis used include alkali metal carbonates, and examples of such alkali metal carbonates include NaHCO 3. _Three , Na _Two CO _Three , KHCO _Three , NH _Four HCO _Three , K _Two CO _Three , CaCO _Three , NaOH, KOH, Ca(OH) _Two Can be given. Examples of the phosphates include monosodium phosphate, disodium phosphate, trisodium phosphate, sodium pyrophosphate, sodium polyphosphate, potassium pyrophosphate, sodium metaphosphate, potassium polyphosphate, and tripotassium phosphate. The above salts and alkalis can be used alone or as a mixture in combination with each other.
Furthermore, examples of the enzyme used in the present invention include a protease or amylase derived from fruit or mold. In particular, papain prepared from papaya and actinidine and cucumicin contained in kiwifruit and melon are most suitable for meat tenderization.
In the softening of animal protein according to the present invention, a softening component of animal protein consisting of salts, an alkaline agent, and an enzyme is used in a solution state, and each such softening component is used as a separate solution, or It can be used as a solution containing a mixture of any of them, but it is effective and preferable to use as a mixed solution containing all of these softening components. In addition, the salt, the alkaline agent, and the enzyme may be used as a powder, or may be granulated, or the mixed solution may be powdered to be used as a granule.
Particularly, in the present invention, a powdered salt powder, a powdered alkaline agent powder, and a powdered enzyme are mixed to produce a mixed powder, and the mixed powder is dissolved in a predetermined amount of a solvent. This creates a mixed solution.
In this case, when the mixed powder is dissolved in a predetermined amount of solvent, the component concentration of the salt powder in the mixed solution is 1.0 to 7.0 mol/kg, and the component concentration of the alkaline agent powder is 0.1 to 3. The enzyme concentration is set to 0 mol/kg and the enzyme concentration is set to 0.01 to 1.0 g/kg. Then, it is desirable to impregnate the enzyme concentration of about 0.001 to 0.1 wt parts with respect to 100 wt parts of the animal protein.
In particular, as mentioned above, salt powders include NaCl, KCl, CaCl _Two , MgCl _Two Any one of them or a mixture of these may be used as the alkaline agent powder. _Three , Na _Two CO _Three , KHCO _Three , NH _Four HCO _Three , K _Two CO _Three , CaCO _Three , NaOH, KOH, Ca(OH) _Two , Monosodium phosphate, disodium phosphate, trisodium phosphate, sodium pyrophosphate, sodium polyphosphate, potassium pyrophosphate, sodium metaphosphate, potassium polyphosphate, tripotassium phosphate, or a mixture thereof. As the enzyme, any one of protease and amylase or a mixture thereof, especially papain, is used.
Then, the mixed powder is made into a fine powder or a granular form for easy handling in each predetermined amount.
As the solvent, water, a drip of animal protein, or a mixed solution of water and a drip of animal protein is used.
A granular mixed powder is dissolved in water or a predetermined amount of a solvent which is a drip of animal protein or a mixed solution of water and a drip of animal protein to form a mixed solution. In particular, when the raw material meat containing the umami component or the drip from other meat is added, the umami of the animal protein can be improved.
The mixed solution produced as described above is such that the salt is usually 1.0 to 7.0 mol/kg, the alkali is usually 0.1 to 3.0 mol/kg, and the enzyme concentration is 0. It is set to 0.01 to 1.0 g/kg. The salts are usually 1.5 to 6.0 mol/kg, the alkalis are usually 0.1 to 1.0 mol/kg, and the enzyme concentration is 0.05 to 0.5 g/kg. It is desirable to impregnate this mixed solution with about 5 to 15 parts by weight of 100 parts by weight of animal protein. With this, 100 wt parts of animal protein is impregnated with an enzyme concentration of about 0.001 to 0.1 wt parts, preferably about 0.005 to 0.05 wt parts of an enzyme concentration. There is.
Further, to such mixed solution, auxiliary materials that are commonly used in processed foods can be added, and examples of such auxiliary materials include sugars, vitamins, liquors, herbs, soybean proteins, fermented apples, and apples. Examples thereof include sodium acidate, sodium citrate, whey protein, seasonings, fats and oils, fats, spices, flavors, natural preservatives, aging inhibitors and the like.
The method for softening animal protein according to the present invention comprises impregnating meat as raw material meat with a mixed solution, and this impregnation treatment method is a method usually used in the field of producing processed meat. Can be done according to.
Further, in the method for softening animal protein of the present invention, after impregnating the animal protein with the mixed solution, vibration, tumbling and the like are further performed according to a conventional method, and by aging, the mixed solution is efficiently applied to the whole meat. Can be penetrated and dispersed.
As described above, in the present invention, it has become possible to make various animal proteins tasty and soft, although the detailed mechanism thereof is unclear, but a predetermined ratio of salt and alkaline solutions at a predetermined ratio is used. It is considered that the use of the mixed solution in which the enzyme was mixed imparted a remarkable gelling ability together with the salt-solubilizing effect, and the meat tissue of the animal protein was moderately softened together with the softening reaction by the enzyme.
In addition, the animal protein softened by the method of the present invention has a significantly high water-holding property due to gelatinization of body fluids and cells, and the impregnated mixed solution flows out as a drip during storage, thawing and cooking. It is possible to remarkably suppress such a phenomenon and prevent freezing denaturation, and at the same time, make it possible to restore and restore it. Furthermore, since the water in the animal protein is gelatinized, it is possible to prevent freezing during freezing, and it is possible to stabilize the quality of the animal protein during storage, making it easy to use the animal protein. The quality of food can be improved.
In addition, it is not necessary to use a large amount of enzyme, and it is possible to soften animal protein in a short time, to realize a large reduction in the amount of enzyme used, easy to use, and to improve quality stability and cost reduction. It can be possible.
Furthermore, when the method for softening animal protein of the present invention is used, the animal protein can be softened to a desired softness without gradual unevenness, so that it can be softened by microwave irradiation such as microwave. Can be heated uniformly and stably.
Therefore, the animal protein processed food that has been treated by the method for softening animal protein of the present invention is prepared in advance, and the prepared chilled food or frozen food is simply heated in the microwave according to the order of the customer. It is possible to have a wide variety of menus in this restaurant system.
In addition, such a food and drink business system only needs equipment and space for cooking with a microwave oven, and does not require a specialized cook, so the operating cost of the food and drink business system can be greatly reduced.
In the following, description will be given with reference to specific examples.
[Example 1]
The domestic waste chicken drumsticks were thawed to obtain 2850 g. This thawed meat was divided into four equal parts to obtain test meat. Then, a 6 mol sodium chloride solution and a 0.4 mol sodium bicarbonate solution were mixed to prepare a sodium bicarbonate baking soda mixture. , 0.012 wt parts, and 0.018 wt parts were mixed to prepare three kinds of mixed solutions.
The three types of mixed solutions were added to the test meat to prepare three types of treated test meat.
The three types of treated test meat and untreated test meat were kneaded and kneaded, and then tumbled for about 15 minutes, refrigerated and aged for 30 days, and stored frozen. After thawing, the front and back sides were baked in a frying pan for about 4 minutes for tasting. The results are shown in Table 1 below.

Although the degree of softening varies greatly depending on the enzyme formulation, No. Formula 2 was generally good.
Example 2
Thawed American meat (frozen) was thawed to obtain 2160 g. This hanking was divided into four equal parts to obtain test meat. Then, a 2.0 mol sodium chloride solution and a 0.2 mol sodium bicarbonate solution were mixed to prepare a sodium bicarbonate baking soda mixture. Three kinds of mixed solutions were prepared by mixing 006 wt part, 0.012 wt part and 0.018 wt part.
The test meat was impregnated with each of the three types of mixed solutions to prepare three types of treated test meat.
The three types of treated test meat and untreated test meat were then refrigerated and aged for 30 days and stored frozen. After thawing, it was baked for about 10 minutes on the front and back sides for tasting. The results are shown in Table 2 below.

Although the degree of softening varies greatly depending on the enzyme formulation, No. Formula 2 was generally good.
Example 3
Chilled autumn salmon and beech (domestic) were processed to obtain 3000 g of meat. This was divided into four and used as test meat. Then, a 2.8 mol salt solution and Na _Two CO _Three A salt-alkali mixed solution is prepared by mixing with a 1.8 mol concentration solution, and the salt-alkali mixed solution is adjusted to 10 wt parts with respect to 100 wt parts of test meat, and 0.003 wt parts, 0.006 wt parts, and 0 parts of enzyme are added thereto. Three kinds of mixed solutions were prepared by mixing 0.009 wt parts.
The test meat was impregnated with the mixed solution of these three kinds while performing a vibration treatment to prepare three kinds of treated test meat.
The three types of treated test meat and untreated test meat were baked and sampled. The results are shown in Table 3 below.

In this test, the untreated meat was broken down due to melting of the meat tissue due to high heat. The meat was hard, the water retention was poor, and the taste and meat color were poor. Besides, the shrinkage was great.
No. 1-No. The test product of No. 3 had a fluffy and soft meat, had no melt, had elasticity, and had a good color. There was softness that utilized the original meat tissue as an effect of the enzyme. Also, the shelf life was very good. However, when the amount of the enzyme was 0.009 wt parts with respect to the meat, there was a feeling that it was slightly softened. Since the quality of autumn salmon is softer than that of livestock meat, it had a softening effect even with a small amount of enzyme, and was excellent as a canned product.
Example 4
Frozen chicken and peach meat (domestic production) were thawed, and 1200 g was cut into 100 g portions to obtain test meat. Then, an equal amount of NaCl solution (concentration 6.0 mol/Kg) and NaHCO 3 _Three A solution (concentration 0.42 mol/Kg) is further mixed and dissolved with vitamin E 0.05%, vitamin C 0.05%, sorbit 0.7%, glucoso 0.1%, and enzyme (papain) 0.012%. The produced mixed solution (145 g) was treated with the above-mentioned test meat (1200 g) in a tumbler for about 15 minutes to give a treated test meat.
Add salt and pepper to the treated test meat and untreated test meat, lightly bake and freeze, put 200 g of frozen meat in the microwave before tasting and irradiate with microwave for about 4 minutes did. The evaluation points are shown in Table 4 below. The evaluation is made with a maximum of 10 points for each item and a total of 70 points.

The processed test meat is superior in all items, and can improve the function as a food.
Example 5
Aged beef loin (frozen/domestic) was thawed to obtain 300 g of meat. Treatment in which 0.036 g of enzyme (0.012 wt parts of meat) was dissolved in 36 g of a salt concentration 2.0 mol/kg solution (12 wt parts of meat) to produce an enzyme mixture, and the enzyme mixture was cut into 100 g portions. The meat was soaked for 15 minutes. Then, tumbling was performed for about 10 minutes and frozen storage was performed.
After 30 days, the treated meat was thawed and no drip was observed. Then, the treated meat was baked in a frying pan (about 350° C.) for about 7 minutes on each side. The firing yield was 88.5%. The treated meat was gelated by salt dissolution and enzymatic reaction, and each portion had a substantially uniform tenderness.
In addition, the processed meat was stored in a refrigerator at 2 to 10° C., and the quality was confirmed every 3 hours, 6 hours, 24 hours, 48 hours, 3 days, 4 days, 5 days, and 6 days. The quality and contents are good, and it is easy to use.
Example 6
Thawed chicken drumsticks (frozen and domestically produced) were thawed to obtain 300 g of meat. The total water content of the abandoned chickens was about 70% (internal free water 50%). Add 6 g of salt (2 wt parts to meat) and 0.072 g of enzyme (papain) (0.024 wt parts to meat) to 300 g of abandoned chicken drumsticks (without skin), knead and mix for about 10 minutes, and then add The agent was impregnated.
The salt-containing and enzyme-containing preparation reacted with 150 g of free water in the waste chicken drumsticks, and the salt concentration was 0.7 mol/kg, and the salt-dissolving gelling reaction and the enzyme reaction softened the firm chicken drumsticks.
The treated meat was stored in a frozen state, thawed after 30 days and cut into 100 g portions, but almost no drip was observed. Then, the treated meat was baked on a hot plate (about 350° C.) for about 7 minutes on each side. The firing yield was 87.8%.
Further, the processed meat was stored in a refrigerator at 2 to 10° C. for 6 days, and the quality was confirmed. The quality of the processed meat was good, and the processed meat was delicious and soft.
On the other hand, as a comparative meat, the same raw material meat was stored in a frozen state and thawed, but 8.5% of drip was generated, and it was hard and dry even when baked. The baking yield was also low at 78.4%, and the difference between the treated meat and the comparative meat was clear.
Example 7
Thawed meat (frozen, from New Zealand) was thawed to obtain 2000 g. This thawed meat was divided into four equal parts to obtain test meat. Then, a sodium chloride 4.0 mol/kg solution and a sodium bicarbonate 0.1 mol/kg solution were mixed to prepare a salt sodium bicarbonate mixed solution, and the salt sodium bicarbonate mixed solution was made to be 15 wt parts with respect to 100 wt parts of the test meat. Three kinds of mixed solutions were prepared by mixing 0.006 wt part, 0.012 wt part, and 0.018 wt part of the enzyme.
The three kinds of mixed solutions were added to the test meats to prepare three kinds of treated test meats.
The three types of treated test meat and untreated test meat were refrigerated and aged for 12 hours, and then frozen and stored. After freezing for 30 days, it was thawed, baked for about 4 minutes on both sides, and tasted. The results are shown in Table 5 below.

As the effect of the enzyme, no. Formulation 2 was generally good.
Example 8
First, the head and internal organs of Alaska pollack (frozen, produced in Hokkaido) were removed, and the washed fish body was dropped into pieces using a 5 mmφ meat mining machine, and further subjected to a 2 mmφ meat mining machine to remove small bones.
3000 g of this minced walleye pollack was placed in a mixer, and 120 g of sorbitol, 50 g of mirin, 5 g of vitamin C and E agent were dissolved in 120 cc of sodium bicarbonate solution at 0.3 mol/kg, and further 0.6 g of papain enzyme was dissolved. The mixer was operated at a low speed while spraying the enzyme mixture into the mixer, and after the enzyme mixture was put into the mixer, the mixer was continuously operated for about 5 minutes to perform aging treatment before emulsification/gelation ability addition. ..
Then, the treated meat in the mixer was divided into two, and one was frozen and stored as it was. On the other hand, put it in a cutter mixer, mix 25 cc of sake with 25 cc of salt solution having a concentration of 4.5 mol/kg while operating the cutter at a low speed, and spray a salt solution in which 2.5 g of sodium glutamate is dissolved to spray the salt solution. After spraying, the cutter was switched to high speed operation and continuously operated for about 3 minutes to promote salt dissolution and impart gelation ability to accelerate aging.
Frozen Alaska pollack unbleached pickled fish and salt-added Alaska pollack unbleached pickled fish were each made into a disc-like shape having a diameter of about 100 mm and a thickness of about 10 mm, which was fried in vegetable oil at about 165° C. for about 3 minutes to prepare a tempura.
When a bent test was performed on the cooled tempura, 3 out of 5 of the tempura consisting of unsealed Alaska pollack frozen pickled fish showed sufficient flexibility, and the salted Alaska pollack unseasoned pickled tempura 4 out of 5 showed sufficient flexibility.
It should be noted that both the frozen and preserved Alaska pollack unseasoned pickled salmon and the salt-added Alaska pollack unseasoned pickled salmon roe both have no fishy odor and have a good chewy texture despite the use of the unseasoned pickled fish. It was possible to eat deliciously, that is, the yield of fish meat was improved, and it was possible to provide a new paste product with excellent nutritional value.
[Example 9]
As protein raw materials, 300 g of peeled off-sea bass (frozen/Hokkaido), salmon spawning sprouts (frozen/Hokkaido), squid (frozen/domestic), and beef scraps (frozen/domestic meat) were prepared.
Preliminarily ground Oki nettle, salmon spawning shavings, squid, and beef were respectively put into a high-speed cutter to start high-speed atomization, and at the same time, 25 cc of a 3.5 mol/kg salt solution, 15 g of sugar, 3 g of sodium glutamate, and 0 enzyme. 0.06 g was added, and thereafter 25 cc of 1.0 mol/kg sodium bicarbonate solution was added.
About 2 minutes and 30 seconds after operating the high speed cutter, 50 cc of water was added, and the high speed cutter was operated for about 30 seconds to obtain a meat-paste-like protein food material. The average flow rate of the protein food material was 0.05 to 0.7 mm, respectively.
Each product is used to make a tempura as a sample for sensory test, which is given to each of 10 testers, and is evaluated by 5 grades for the items of color, texture, flavor, and umami (excellent-5 points, good-4 points). , Normal-3 points, slightly inferior-2 points, inferior-1 points). As a comparative object, a comparative example was prepared by adding water to each of the protein raw materials instead of the salt solution and the sodium bicarbonate solution, and the sensory test was conducted in the same manner.
1) In case of Oki

In the example, tempura is pink and has the best appearance. The flavor of the shrimp and crabs was good, and the surface burnt color was good with the yellowish brown eyes.
In the comparative example, the binding property was poor and molding was difficult. When heated, it fell apart. The shrinkage was severe and the firing yield was poor. Besides, the water retention was also poor.
2) In the case of salmon spawning waste

In the examples, tempura was soft and had a good texture, and taste and surface color were good. It was excellent in natural flavor.
The comparative example had a hamburger-like shape and was easy to pack, but it was easily broken when heated. The color tone decreased rapidly.
3) For beef scraps

In the examples, umami and texture were remarkably excellent. However, since the meat color is a little inferior, it seems to be good to combine it with other foods to give the characteristics of meat paste. It was hard to feel the oily taste in the meat.
In the comparative example, the meat was likely to come off and lacked in binding property. It also lacked umami.
4) For squid

In the examples, the pickled fish was excellent in water addition property. It had a strong elasticity and the taste was slightly inferior, but it was crisp. The color is white so it seems to be for Chinese food. It is possible to strengthen the legs of the pickled meat product by using it by adding it to other pickled meat.
Incidentally, the comparative product could not be prepared because the moldability was very poor.
As described above in 1) to 4), since the intermediate product can be produced, the intermediate product can be frozen and the final product can be produced in the place of consumption, and a protein food material suitable for high-mix low-volume production can be provided.
Example 10
Aged beef loin (frozen/domestic) was thawed to obtain 300 g of meat. Dissolve 0.054 g of enzyme (0.018 wt parts of meat) in 45 g of a solution of sodium bicarbonate solution of 0.3 mol/kg (15 wt% of meat) to produce an enzyme mixture, and cut into 100 g of each enzyme mixture. The treated meat was dipped for about 10 minutes. Then, tumbling was performed for about 15 minutes and frozen storage was performed.
After 30 days, the treated meat was thawed and no drip was observed. Then, the treated meat was baked in a frying pan (about 350° C.) for about 7 minutes on each side. The firing yield was 87.4%. The treated meat had a softness that was substantially uniform in all parts due to relaxation and expansion and enzyme reaction.
Further, the processed meat was stored in a refrigerator at 2 to 10° C. for 7 days, and the quality was confirmed. The quality and contents were good, there was no quality problem, and it was soft and delicious even after cooking.
On the other hand, as the comparison meat, the same meat was frozen and stored and thawed, but 5.4% of drip occurred. Further, even if the comparative meat was baked, it was hard and dry. The baking yield was as low as 78.5%, and the difference between the treated meat and the comparative meat was clear.
[Embodiment 11]
A softener consisting of 36 wt parts of salt, 15 wt parts of baking soda, 30 wt parts of sugar, 4.99 wt parts of antioxidant, 0.01 wt part of enzyme, and 14 wt parts of flavoring agent was prepared and used as follows.
The protein raw material used was squid from Kushiro, Hokkaido, which was frozen for 30 days and then thawed. 220 g of such squid was used as one sample, and 26.4 g (12 wt parts relative to the sample) of the softener solution produced by dissolving 20 g of the softener in 100 cc of water was added to one of the samples. Immediately thereafter, the sample to which the softening agent solution was added was vibrated by a vibrator for about 10 minutes to permeate the softening agent solution.
Nothing was added to the control squid and no treatment with a vibrator was performed.
Then, the squid to which the softening agent solution was added (hereinafter, referred to as “treated product”) and the squid without additive (hereinafter, referred to as “untreated product”) were stored in a refrigerator for 12 hours, respectively, to give an appearance and a touch. Were compared.
Further, the treated product and the untreated product were cut and sauteed in a frying pan, and then the appearance and texture were compared. The texture was compared not only immediately after sauteing, but also after being left for 1 hour after sauteing. The results are shown in the table below.

The processed product was obviously superior and could improve the quality as food.
[Example 12]
A softening agent comprising 38 parts by weight of salt, 15 parts by weight of baking soda, 33 parts by weight of sugar, 4.99 parts by weight of antioxidant, 0.01 parts by weight of enzyme, and 9 parts by weight of flavoring agent was prepared and used as follows.
As the protein raw material, a product obtained by thawing a commercially available frozen mud shrimp was used. 22 g of the musk shrimp was used as one sample, and 2.6 g (12 wt parts with respect to the sample) of the softener solution produced by dissolving 20 g of the softener in 100 cc of water was added to one of the samples. Immediately thereafter, the sample to which the softening agent solution was added was immediately vibrated by a vibrator for about 10 minutes to allow the softening agent solution to penetrate.
Nothing was added to the control Muki shrimp, and no treatment with a vibrator was performed.
After that, Mukiebi to which the softening agent solution was added (hereinafter referred to as “treated product”) and additive-free Mukiebi (hereinafter referred to as “untreated product”) were stored in a refrigerator for 12 hours, respectively, to give an appearance and a texture. Were compared.
Furthermore, after sauteing the treated product and the untreated product in a frying pan, the appearance and texture were compared. The texture was compared not only immediately after sauteing, but also after being left for 1 hour after sauteing. The results are shown in the table below.

The processed product was obviously superior and could improve the quality as food.
Example 13
A softening agent comprising 35 parts by weight of salt, 13 parts by weight of baking soda, 30 parts by weight of sugar, 4.95 parts by weight of antioxidant, 0.05 parts by weight of enzyme, and 17 parts by weight of flavor was prepared and used as follows.
(1) Production of cube-shaped raw tuna sashimi
While 2 kg of refrigerated tuna meat was chopped with a silent cutter for about 80 seconds, 200 g of a softening agent solution (10 wt parts with respect to a sample) produced by dissolving 40 g of a softening agent in 200 cc of water was added.
After that, the tuna meat is immediately formed into a cube shape of 20 mm×25 mm×20 mm by a meat extrusion molding machine, a plurality of these are placed on a tray, the trays are sealed, and quick frozen with a tunnel freezer, It was packed in a cosmetic box and stored frozen.
(2) Production of cube-shaped avocado raw sashimi
2 kg of the peeled avocado pulp was chopped with a silent cutter for about 15 seconds.
After that, the pulp is immediately molded into a cube of 20 mm × 25 mm × 20 mm by a meat extrusion molding machine, put a plurality of these on a tray, seal the tray, and quickly freeze with a tunnel freezer, and make up. It was packed in a box and stored frozen.
It is possible to provide a new food product by thawing the cube-shaped tuna meat and the cube-shaped avocado stored as described above and eating them in combination.
As a result, it is possible to provide a new food culture consisting of many combinations of fish meat, animal meat, and pulp.
[Industrial availability]
As described above, according to the present invention, when utilizing hard meat such as old meat and seafood including ordinary meat, various consumer needs are matched, and in terms of food security for the world population increase, In order to effectively utilize meat, low-utility meat, or unused meat such as Antarctic officinalis, the combination of enzyme, salt and alkaline agent causes salt dissolution or relaxation, further imparts gelation ability and emulsification reaction. The enzyme can be dispersed substantially uniformly in the meat in a short time by utilizing the high penetration and dispersibility.
Therefore, the amount of enzyme used can be greatly reduced, excessive decomposition of meat due to excessive use of enzyme can be prevented, the quality of meat can be prevented from being impaired, and drip outflow can be prevented. And meat can be softened freely according to the purpose of use.
As a combined effect, it is possible to prevent freezing denaturation of animal meat in general, it is possible to restore and restore the quality of thawed meat, and it is possible to prevent freezing denaturation during quick freezing and refrigeration storage and freezing of water during freezing. ..
This facilitates the use of resources such as seafood, deep-sea fish, and Antarctic sea bream that live in low-temperature sea areas, and improves the production processability of unbleached pickled meat raw materials, and uses new materials to make paste products. It is possible to provide a wide range of ways to utilize such resources. In particular, this product has stable quality, is easy to use, has excellent productivity in a short time, can reduce costs, and has a high yield and functionality as a new material, easy cooking, It has a wide range of effectiveness such as low salt products.

Claims (24)

A food comprising animal protein, characterized in that a salt-enzyme solution prepared by mixing salt and enzyme with animal protein is impregnated with animal protein to soften it. 2. The animal protein-containing food product according to claim 1, wherein the salt enzyme solution is impregnated with the animal protein by any one of a spraying method, a kneading and kneading method, a dipping method and an injecting method. The food comprising animal protein according to claim 1, wherein the salt enzyme solution is pulverized and impregnated with animal protein. A food comprising animal protein, characterized in that a salt enzyme-dissolved solution produced by mixing powdery salt and powdery enzyme together with animal protein is impregnated with animal protein to soften it. A food comprising animal protein, characterized in that the animal protein is softened by impregnating the animal protein with an alkaline agent-enzyme-dissolved solution produced by mixing an alkaline agent solution and an enzyme together with the animal protein. The animal protein food according to claim 5, wherein the alkaline agent enzyme-dissolved solution is impregnated with the animal protein by any one of a spraying method, a kneading and kneading method, a dipping method and an injecting method. The food comprising animal protein according to claim 5, characterized in that the alkaline agent enzyme-dissolved solution is powdered and impregnated with animal protein. A food product comprising animal protein, characterized in that a salt enzyme solution prepared by mixing a powdery alkaline agent and a powdery enzyme together with animal protein is impregnated with the animal protein to soften it. 100 wt parts of animal protein is impregnated with a mixed solution obtained by mixing 3 to 12 wt parts of salt solution, 1 to 10 wt parts of alkaline agent solution, and 0.001 to 0.1 wt parts of powdered enzyme powder. As a result, a food comprising animal protein, wherein the animal protein is caused to undergo a salt-dissolving gelling enzyme reaction to be softened. The food comprising animal protein according to claim 9, wherein the enzyme powder is one of protease and amylase or a mixture thereof. 11. The animal protein food according to claim 10, wherein the protease is one of papain, actinidine, and cucumisin, or a combination of any two or three of these. The salt solution is prepared by dissolving any one or a mixture of NaCl, KCl, CaCl ₂ and MgCl ₂ in water and/or animal protein drip to have a concentration of 0.1 to 7.0 mol/kg. A food comprising the animal protein according to any one of claims 9 to 11. The alkaline agent solution is NaHCO ₃ , Na ₂ Co ₃ , KHCO ₃ , NH ₄ HCO ₃ , K ₂ CO ₃ , CaCO ₃ , NaOH, KOH, Ca(OH) ₂ , monosodium phosphate, disodium phosphate, phosphorus. Dissolve any one or a mixture of trisodium acid phosphate, sodium pyrophosphate, sodium polyphosphate, potassium pyrophosphate, sodium metaphosphate, potassium polyphosphate, tripotassium phosphate in water and/or drip of animal protein. , 0.03 to 3.0 mol/kg, and the food comprising animal protein according to any one of claims 9 to 12, which has a concentration of 0.03 to 3.0 mol/kg. In the mixed solution, one or two of sugars, herbs, soybean protein, fermented apple, sodium malate, sodium citrate, whey protein, seasonings, spices, fragrances, natural preservatives, aging inhibitors. The food comprising animal protein according to any one of claims 9 to 13, wherein the above is added. A mixed solution obtained by mixing 3 to 12 parts by weight of a salt solution, 1 to 10 parts by weight of an alkaline agent solution, and 0.001 to 0.1 parts by weight of powdered enzyme powder with respect to 100 parts by weight of animal protein is used as animal protein. A method for softening an animal protein, characterized by causing the same animal protein to undergo a salt-dissolving gelling enzyme reaction to soften the same when impregnated. The method for softening animal protein according to claim 15, wherein the enzyme powder is one of protease and amylase or a mixture thereof. The method for softening animal protein according to claim 16, wherein the protease is one of papain, actinidine, and cucumisin, or a combination of any two or three of them. The salt solution is prepared by dissolving any one or a mixture of NaCl, KCl, CaCl ₂ and MgCl ₂ in water and/or animal protein drip to have a concentration of 0.1 to 7.0 mol/kg. The method for softening animal protein according to any one of claims 15 to 17, characterized in that. The alkaline agent solution is NaHCO ₃ , Na ₂ CO ₃ , KHCO ₃ , NH ₄ HCO ₃ , K ₂ CO ₃ , CaCO ₃ , NaOH, KOH, Ca(OH) ₂ , monosodium phosphate, disodium phosphate, phosphorus. Dissolve any one or a mixture of trisodium acid phosphate, sodium pyrophosphate, sodium polyphosphate, potassium pyrophosphate, sodium metaphosphate, potassium polyphosphate, tripotassium phosphate in water and/or drip of animal protein. 20. The method for softening animal protein according to claim 15, wherein the concentration is 0.03 to 3.0 mol/kg. In the mixed solution, one or two of sugars, herbs, soybean protein, fermented apple, sodium malate, sodium citrate, whey protein, seasonings, spices, fragrances, natural preservatives, aging inhibitors. The method for softening animal protein according to any one of claims 15 to 19, wherein the above is added. Powdered salt powder, powdered alkaline agent powder, and powdered enzyme are mixed to produce a mixed powder, and the mixed powder is dissolved in a predetermined amount of solvent to prepare a mixed solution. And a softening agent used in a softening treatment for softening the animal protein by impregnating the mixed solution with the animal protein,
When the mixed powder is dissolved in a predetermined amount of solvent, the salt powder has a component concentration of 0.1 to 7.0 mol/kg and the alkaline agent powder has a component concentration of 0.03 to 3.0 mol/kg. And a concentration of the enzyme of 0.01 to 1.0 g/kg, which is used for the softening treatment of animal protein. The salt powder is any one of NaCl, KCl, CaCl ₂ , MgCl ₂ or a mixture thereof,
The alkaline agent powder is NaHCO ₃ , Na ₂ CO ₃ , KHCO ₃ , NH ₄ HCO ₃ , K ₂ CO ₃ , CaCO ₃ , NaOH, KOH, Ca(OH) ₂ , monosodium phosphate, disodium phosphate, Trisodium phosphate, sodium pyrophosphate, sodium polyphosphate, potassium pyrophosphate, sodium metaphosphate, potassium polyphosphate, tripotassium phosphate, or a mixture thereof,
The enzyme is any one or a mixture of protease and amylase,
22. The softener used in the softening treatment of animal protein according to claim 21, wherein the solvent is a drip of water and/or animal protein. 23. The softening of animal protein according to claim 21 or 22, wherein the protease is one of papain, actinidine, and cucumisin, or a combination of any two or three of them. Softener used for processing. The softening agent for use in the softening treatment of animal protein according to any one of claims 21 to 23, wherein the mixed powder is in the form of granules for each predetermined amount.