KR20170044814A

KR20170044814A - Method of tenderizing food and tenderizing food prepared therefrom

Info

Publication number: KR20170044814A
Application number: KR1020150144286A
Authority: KR
Inventors: 최미정; 조형용; 민상기; 김광일; 방은; 인예원; 이화진
Original assignee: 건국대학교 산학협력단; 차의과학대학교 산학협력단
Priority date: 2015-10-15
Filing date: 2015-10-15
Publication date: 2017-04-26

Abstract

The present invention relates to a method of manufacturing tenderized food and tenderized food manufactured thereby. The method comprises the following steps: a) inserting food in a soaking solution including enzyme, performing depressurization within the range of 100 to 200 mmHg for 3 to 8 minutes, pressurizing the solution up to normal pressure, and then pressurizing the solution within the range of 80 to 120 MPa for 3 to 8 minutes to impregnate the enzyme inside the food; and b) settling the food into which the enzyme is impregnated in the step a) at 20 to 30C for 30 to 90 minutes to cause an enzyme reaction inside the food. Since the food manufactured thereby represents the hardness of 5 to 6 N/m^2, an aged person or patient having chewing disorders, softening disorder, digestive tract disorders, etc., an infant with immature teeth or the like can easily chew and swallow the tenderized food. Moreover, since the food manufactured thereby can maintain an original shape of the food, effect of enhancing unique flavor, nutrients, taste, and the like of the food can be provided.

Description

TECHNICAL FIELD The present invention relates to a method for producing a softened food and a softened food prepared according to the method,

The present invention relates to a method for producing a softened food and a softened food produced by the method. More specifically, the present invention relates to a softened food prepared by a vacuum-pressure treatment, A method for producing softened food, and a food prepared according to the method.

Recently, the elderly population is increasing greatly due to the improvement of living standards and the development of healthcare technology. The proportion of the population in the world by age group in 2010 was 65.5%, 16 ~ 64, accounting for 27% between 0 and 14 years old and 7.6% over 65 years old. By 2050, 19.6%, while those aged 65 and over increased to 16.2%. By 2050, the population aged 65 or older is expected to increase more than threefold. According to the criteria set by the United Nations (UN), the proportion of people aged 65 or older among the total population of a country is 7% or more in the aging society, 14% in the aged society, 20% It is classified as a super-aged society.

In Korea, the proportion of the 65-year-old population in 2000 reached 7.2%, becoming an aging society. In 2018, this ratio will reach 14.3%, becoming an 'aging society' 'Is expected to reach. Compared with the period of 154 years for France, 127 years for Sweden, 36 years for the United States, and 36 years for Japan, it takes 26 years for the aged population to increase from 7% to 20% It is estimated that by 2050, the proportion of elderly people aged 65 or older will be 38.2%, making it the world's oldest country. However, in some rural areas of Korea in 2010, the elderly population over 65 years old has already entered the super-aged society exceeding 20% (Statistics Korea, Future Population Statistics, 2006; Korea Health Industry Development Institute, Industry Analysis Report, 2011; Statistical Office, Future Population Statistics, 2010).

As the elderly population increases, the elderly problem is increasingly recognized as a social problem, and the interest of the elderly, especially the health and the quality of life, is becoming more important.

Health is the most important factor for an elderly person to maintain a healthy life, and health is a key factor in balanced nutrient intake. However, in the elderly, there is a tendency for the elderly to experience quantitative and quantitative changes in food intake due to problems such as a decrease in physiological function, a decrease in activity, a decrease in sense of taste, a poor tooth condition, alienation, depression, psychological depression, economic difficulty, It will receive a quality limit (Walls et al, Mech Ageing Dev , 2004;. Marshall et al, J. Am Dent Assoc, 2002;. Mumma et al, J Dent Res, 1970;. Farrell, Br Dent J, 1956; Bae and Lee, Yeungnam Univ. J Med, 2004; Lee, J J Community Living Sci, 2011; Lexomboon et al. , J Am Geriatr Soc, 2012). In addition, with the increase of the elderly population, the nuclear family is rapidly progressing in Korea, and the elderly couple 's households and single households are gradually increasing. As a result, housework, such as preparing meals and cooking, is becoming a part of the elderly. In recent years, hobbies and volunteer activities have become more frequent, leading to the expansion of social facilities and institutional facilities such as elderly welfare facilities, elderly private dining rooms, and welfare facilities. In the future, Development is being demanded.

Currently developed food products for the elderly in Korea are tooth-assisted, soft-assisted, fluid, or solid foods, which are served in a grind or chopped form to reduce the inherent flavor and nutrient loss and texture of the food, There is a problem. The health status of elderly people is closely related to the amount and diversity of foods consumed. Therefore, it is urgently necessary to develop a food processing technology capable of easily chewing or swallowing while retaining the unique form, taste and flavor inherent in the food.

In this regard, Japanese Patent Laid-Open No. 2004-089181 discloses a food which improves the hardness and taste of a food by causing an enzyme reaction in a food material by immersing and pressurizing the solution containing the enzyme such as pectinase, Japanese Patent Registration No. 4947630 discloses a method of producing a food product in which a food material and a hydrolytic enzyme thawed after freezing or freezing are vacuum-packed to soften a food material, followed by heating and cooking Japanese Patent No. 5008732 discloses a method for producing foods suitable for the elderly, hard-to-digest, and soft-tempered people, which includes a step of cooking the food, drying the food using hot water vapor, And the like. However, the pressurizing treatment method of the above-mentioned prior art documents does not sufficiently impregnate the enzyme to the inside of the food, and there is a possibility that the nutrients are decreased or the quality is deteriorated due to the repetition of freezing and thawing for a long time.

Vacuum-pressure infusion is a method in which food is placed in an impregnation solution containing enzymes, nutrients, functional ingredients, cryoprotectants, etc., and a vacuum pressure (reduced pressure) To improve the permeability of the impregnation solution. Specifically, when the pressure is lowered to hold the vacuum, the gas existing inside the food expands and partially moves from the food to the outside. When the pressure is increased to a pressure higher than the atmospheric pressure, the pressure difference is generated to a large extent, so that the infiltration liquid can penetrate uniformly and deeply, and the process can be shortened. However, since there is a problem that the appearance is damaged depending on the kind of food, optimal processing conditions must be established depending on the type of food.

Accordingly, the inventors of the present invention have attempted to develop a food having softness and easy physical properties while maintaining the original shape of the food while solving the above problems. The food and the enzyme are mixed, It has been confirmed that a food having a lowered hardness can be produced by causing an enzyme reaction compared to a food conventionally produced through a reduced pressure or a pressurized treatment, thereby completing the present invention.

It is an object of the present invention to provide a method of producing a softened food through a pressure-pressure treatment.

Another object of the present invention is to provide a softened food prepared by the above method.

In one aspect, the present invention provides a method of making a softened food by a pressure-pressure treatment.

More specifically, the present invention relates to a method for preparing a food product, comprising the steps of: a) placing food in an impregnation solution containing an enzyme, reducing the pressure for 3 to 8 minutes at a pressure of 100 to 200 mmHg, pressurizing the pressure to atmospheric pressure, Impregnating the inside of the food with the enzyme by pressure treatment for 3 to 8 minutes; And b) allowing the food impregnated with the enzyme in step a) to stand at a temperature of 20 to 30 DEG C for 30 to 90 minutes to cause an enzyme reaction in the food. .

In the present invention, the step (a) is a step of placing the food in an impregnation solution containing the enzyme, and heating the food to a temperature of 100 to 200 mmHg, preferably 120 to 180 mmHg, more preferably 140 to 170 mmHg, After the pressure is reduced under pressure for 3 to 8 minutes, preferably 4 to 7 minutes, and more preferably 5 minutes, the pressure is increased to atmospheric pressure and again 80 to 120 MPa, preferably 90 to 110 MPa, By pressure treatment at a pressure of 100 MPa for 3 to 8 minutes, preferably 4 to 7 minutes, more preferably 5 minutes. Here, the above-mentioned atmospheric pressure refers to a pressure of 0.1 MPa, which is equal to the normal atmospheric pressure, particularly when the pressure is reduced or not increased.

If the decompression pressure exceeds 200 mmHg or the treatment time is less than 3 minutes, it can not penetrate into the food. If the decompression pressure is less than 100 mmHg or the treatment time exceeds 8 minutes, The increase in the amount of the enzyme penetrated is insufficient and is inefficient. Further, when the pressure is less than 80 MPa or the treatment time is less than 3 minutes, the amount of the enzyme penetration is not increased, so that the softening of the food is not performed. When the pressure is more than 120 MPa or the treatment time is more than 8 minutes There is a problem that the increase in the efficiency of permeation of the enzyme is insufficient or the quality of the food is deteriorated compared to the conditions below.

The method of putting the food into the impregnation solution containing the enzyme can be any method for impregnating the enzyme into the food.

As an example, the impregnation solution containing the enzyme may be poured to a height above the food or completely immersed in the food, followed by pressure-pressure treatment to impregnate the enzyme into the food. At this time, it is preferable that the food is cut into a size which can be cooked or consumed before ingesting, for example, a size of 2 to 5 cm x 0.5 to 2 cm x 0.5 to 2 cm. When the impregnation solution containing the enzyme is poured to the middle or higher of the height of the food, it is preferable to change the direction of the food one to three times so that the enzyme is uniformly impregnated into the food.

The decompression-pressurizing treatment according to the present invention has an advantage of improving the amount of the enzyme penetrated into the food by about 1.2 to 2 times as compared with the decompression or pressurizing treatment.

In the present invention, the food can be used for any food which can not be easily digested by the elderly, infants with poor development of teeth, patients with poor preparation or poor in softness, and can not be chewed or swallowed. For example, Or fleshy food; Edible plants or vegetable foods; And seafood, but the present invention is not necessarily limited thereto.

As a specific example, the meat may be at least one selected from the group consisting of pork, beef, chicken, lamb and the like, and the meat food may be used to cut or cut a portion of the meat which is not used for edible or edible meat Any food processed after crushing can be used, but can be, for example, hamburger patty, sausage, ham, dumpling, steak, and the like.

The edible plant or vegetable food may be at least one selected from the group consisting of vegetables, sweet potatoes, cereals, legumes, fruits and mushrooms. The vegetables may be carrot, radish, onion, cabbage, celery, burdock, lotus root, broccoli, sweet potatoes such as sweet potatoes and potatoes, and cereals such as rice and wheat. The legumes are soybeans, corn, soybeans, red beans, etc. The fruits are apples, pears, tangerines, grapefruit, peaches and mushrooms can be shiitake mushrooms,

The seafood includes fish such as red salmon, mackerel and the like; Abalone, sound, shrimp, crab, octopus, squid, sea and jellyfish, and the like.

In the present invention, the enzyme may be any substance as long as it is impregnated into the food to improve the degree of softening of the food by hydrolyzing protein, dietary fiber, carbohydrate and the like of the food. Preferably, the enzyme is hemicellulase, pectinase At least one member selected from the group consisting of protease, chitinase, bromelain, amylase, phosphatase, papain and lipase, more preferably at least one member selected from hemicellulase, pectinase and papain .

In the present invention, the impregnation solution containing the enzyme is preferably added in an amount of 180-220 parts by weight, more preferably 190-210 parts by weight, based on 100 parts by weight of the food. When the content of the impregnated solution containing the enzyme is less than 180 parts by weight, the hydrolysis of the connective tissues such as protein and carbohydrate in the food is not easily carried out, so that the food to be finally prepared is difficult for the elderly, infants, When the content of the impregnation solution is more than 220 parts by weight, the decrease in hardness is less than that of the food prepared by adding the content of the impregnation solution less than that, which is inefficient.

Alternatively, the impregnating solution may contain components that are conventionally added in the manufacture of foods such as seasonings, nutrients, carbohydrates, proteins, and flavors in addition to enzymes. (Vitamins A, B, C, D, and E), minerals (such as carotene, Mg, and the like) can be used as the seasoning agent, and salt, soy sauce, sugar, reduced syrup, chemical seasoning, vinegar, Potassium, etc.), polyphenol, DHA, EPA, ricinin, taurine, corrin, and the like. The carbohydrate may be selected from monosaccharides such as glucose and fructose, disaccharides such as maltose, sucrose and oligosaccharides, polysaccharides such as dextrin and cyclodextrin and sugar alcohols such as xylitol, sorbitol and erythritol. . The flavoring agent may be a natural flavoring agent [tau martin, stevia extract (e.g., rebaudioside A, glycyrrhizin, etc.)] and synthetic flavorings (saccharin, aspartame, etc.).

The softened food prepared according to the method of the present invention can be prepared by adding a freezing process, a drying process, a freeze-drying process, an enzyme deactivation process, or a cooking and seasoning process, It is not.

In the present invention, in step b), the food impregnated with the enzyme is heated at a temperature of 20 to 30 DEG C, preferably 23 to 27 DEG C, more preferably 25 DEG C for 30 to 90 minutes, For 40 to 80 minutes. If the temperature is less than 20 ° C or the standing time is less than 30 minutes, the activity of the enzyme impregnated into the food is not achieved and the softening of the food is not performed. If the temperature exceeds 30 ° C, If the food is not softened and the standing time is more than 90 minutes, the decrease in hardness is insignificant compared with the food which has been left for a period of time shorter than 90 minutes, which is inefficient.

In one specific embodiment, it has been found that the softened food prepared according to the present invention exhibits a hardness of 5 to 6 N / m < ² > while maintaining the original shape of the food.

Therefore, the softened food prepared according to the method of the present invention is useful for the elderly and patients suffering from chewing, swallowing, digestion, etc., or the teeth, without supplementing auxiliary foods that help separate crushing, These infants can easily chew or swallow the infant, and the original shape of the food is maintained, so that the flavor, nutrient and texture of the food can be improved. In addition, the impregnation solution optionally containing the enzyme can be provided as a health functional food which can improve functional and health condition by adding a functional ingredient such as a seasoning agent, a nutrient, a carbohydrate, a protein and a flavoring agent in addition to an enzyme.

In the present specification, the term " improvement of health condition "means that the level of nutrition, physical strength, etc. is improved by preventing or improving the physiological function, nutritional deficiency, etc. of each organ system of the human body.

In another aspect, the present invention provides a softened food by putting the food into an impregnation solution containing the enzyme and subjecting it to a pressure-pressure treatment.

More specifically, the present invention is to provide a softened food characterized in that the enzyme permeates into the food to decompose or soften the food but keep the original shape of the food.

In the present invention, the softened food is prepared by the above-mentioned production method, and details of the type of food, enzyme, content, and processing are as described above.

In the present invention, the softened food refers to a food having a hardness of 5 to 6 N / m ² while maintaining the original shape of the food. Here, the tissue in the food refers to a tissue that maintains the skeleton of the food, for example, a cell wall of a plant food, a connective tissue of a meat or seafood, a muscle fiber, collagen and the like.

In the present invention, the softened food may be used as a food such as an elderly person or a patient whose chewing, softening, digestive function, etc. is degraded or an infant in which the development of a tooth is immature. Alternatively, the softened food may contain a flavoring agent, a nutrient, , Protein, flavor and the like can be added to improve the sensory and health status.

Since the food prepared according to the present invention exhibits a hardness of 5 to 6 N / m ² , it can be easily chewed or swallowed by elderly persons or patients whose chewing, softening and digestive functions are deteriorated or infants with poor development of teeth There is an effect. In addition, since the food prepared according to the present invention maintains the original shape of the food, the flavor, nutrients and texture of the food can be improved.

Figure 1 shows the results of a survey on the preference of meat according to region and sex for the elderly.
FIG. 2 shows the results of the survey on the preference of the seaweed according to the region and sex for the elderly.
FIG. 3 is a graph showing the preference of the vegetable according to the region and sex for the elderly.
FIG. 4 is a graph showing the contents of ascorbic acid impregnated in carrots, beef, or squid according to decompression conditions.
FIG. 5 is a graph showing the content of ascorbic acid impregnated in carrots, beef, or squid according to pressurized conditions.
FIG. 6 is a graph showing the content of ascorbic acid impregnated in carrots, beef, or squid according to decompression-pressurized conditions.
FIG. 7 shows the results obtained by mixing carrot and 1% pectinase or 2% pectinase, treating them under reduced pressure of 60 mmHg for 5 minutes, atmospheric pressure condition for 5 minutes, and 100 MPa for 5 minutes And the hardness of the carrots prepared according to the reaction time or the reaction temperature after impregnation with pectinase.
FIG. 8 shows the results obtained by mixing beef, 2% flavozyme or 2% papain, treating it under reduced pressure of 60 mmHg for 5 minutes and atmospheric pressure for 5 minutes, and then treating it at 100 MPa for 5 minutes, The hardness of the beef prepared according to the reaction time or the reaction temperature is measured.
FIG. 9 is a graph showing the results obtained by mixing beef, 2% flavozyme or 2% papain, treating the mixture at a reduced pressure of 60 mmHg for 5 minutes and at atmospheric pressure for 5 minutes and then for 5 minutes under a pressure of 100 MPa, The protein profile of the beef prepared according to the reaction time or reaction temperature after impregnation with xanthan gum or papain was confirmed by SDS-PAGE.
FIG. 10 shows the results of a comparison between squid and 2% flavozine or 2% papain, followed by treatment under reduced pressure of 60 mmHg for 5 minutes and atmospheric pressure for 5 minutes, followed by treatment at 100 MPa for 5 minutes, The hardness of the squid prepared according to the reaction time or the reaction temperature after impregnation with the enzyme or papain.
Fig. 11 shows the results obtained by mixing squid with 2% flavozyme or 2% papain, treating the mixture under reduced pressure of 60 mmHg for 5 minutes and atmospheric pressure for 5 minutes, and then treating the mixture at 100 MPa for 5 minutes, The protein profile of the squid prepared according to the reaction time or the reaction temperature after the impregnation with glycine or papain was confirmed by SDS-PAGE.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention, and it is to be understood by those skilled in the art that the present invention is not limited thereto It will be obvious.

Example 1: Selection of the Preferred Food for the Elderly

We surveyed the preference of meat, seafood and vegetable according to region and sex in elderly people in Jeonju University. The results are shown in Figs. 1, 2 and 3. Fig.

First, as a result of survey on the preference of the aged for meat, beef was the highest with 32.9%, followed by pork with 32.26%. More specifically, the elderly in Chonbuk prefers pork (35.29%) and the elderly in Seoul prefer the beef (36.11%). According to sex preference, males preferred beef (39.34%) and females preferred pork (41.49%).

As a result of the preference survey of the elderly about seafood, octopus was the highest with 30.97% and abalone followed with 20.64%. Specifically, seafood preference by region and gender was most favored by both men and women in Jeonbuk and Seoul.

Elderly preference of vegetables was highest in lettuce (27.74%), followed by spinach (23.87%). Especially, the elderly people in Chonbuk area preferred lettuce, and those in Seoul area preferred spinach. According to sex preference, both male and female preferred the lettuce and then the spinach.

In the following experiment, based on the results of the survey on the preference of the elderly people, we decided to use beef as meat and squid as a seafood that consumers can easily obtain.

However, vegetables that occupy more than middle level in plant preference do not have the burden on the elderly when the tissues are softened or cooked themselves except for carrots, and they do not have to be softened. Therefore, .

Example 2: Plant preparation

The carrots, which are vegetable foods, were supplied by washing carrots (Chinese origin) from the groove of the company. The carrots were washed in running water, peeled and cut to 40 mm in diameter and 10 mm in thickness in the direction of the tube.

As for animal beef, beef was purchased from a butcher at a safe area of the first grade Korean beef and prepared to be cut to a width of 30 mm, a length of 10 mm, and a height of 10 mm. At this time, the horizontal direction and the horizontal direction of the texture of the meat were transversely determined.

The squid, which is a seafood planting material, was supplied from a squid body (domestic product) from the groove of the company. The cut squid was removed from the skin, washed with flowing water, and cut to a width of 30 mm, a length of 10 mm and a thickness of 3.8 to 4.2 mm.

Example 3: Preparation of impregnation solution

As the impregnation solution, ascorbic acid (Shandong Luwei Pharmaceticul CO., LTD., China) supplied from ES food raw materials was diluted to 10% concentration in second distilled water.

Experimental Example 1: Comparison test of impregnation solution impregnation with plant material by impregnation technique

1-1. Penetration test of impregnation solution in plant by pressurization or decompression

First, the plant (carrot, beef, or squid) prepared in Examples 2 and 3 and a 10% ascorbic acid solution twice the volume of the plant material were added to the transparent pouch. The pouch containing the plant material and ascorbic acid was then placed in a chamber in a vacuum pressure impregnation (VPI) apparatus and treated according to the impregnation conditions set forth in Table 1 below. Then, the impregnated plant material was taken out and pulverized using a blender. 10 g of the ground plant and the extraction solvent shown in Table 2 below were mixed and centrifuged for 10 minutes. Then, the centrifuged plant material was sequentially filtered through a filter paper (whatman filter paper No. 5) and a 0.45 μm syringe filter, and diluted 20 times with distilled water to perform HPLC analysis. The HPLC analysis conditions are shown in Table 3 below. As a control of carrots, the carrots not soaked with ascorbic acid solution were ground and diluted 50 times with distilled water. Controls of beef and squid were crushed beef and squid not immersed with ascorbic acid solution Respectively. The results are shown in Fig. 4 and Fig.

Impregnation technology Processing pressure Processing time Treatment temperature Decompression 160, 360, 560 mmHg (Decompression) 5 min → (normal pressure) 5 min 25 ℃ Pressure 50, 100, 150, 200 MPa (Pressurized) 5 min

Extraction solvent carrot
(10 g) 2.5% metaphosphoracid 10 mL
+ acetonitrile: 0.05 M KH ₂ PO ₄ (75:25) 20 mL beef
(10 g) 5% metaphosphoracid 30 mL
+ EDTA (1 mg / mL) 1 mL squid
(10 g) 5% metaphosphoracid 30 mL
+ EDTA (1 mg / mL) 1 mL

HPLC analysis conditions HPLC equipment NANOSPACE SI-2 (Shiseido, Japan) UV-VIS Detector 254 nm Column CAPCELL PAC C ₁₈ MG (4.6 mm ID x 250 mm, 5 um, Shiseido, Japan) Mobile Phase 0.05 M KH ₂ PO ₄ Flow rate 1 mL / min Injection Volume 10 μL Column Temperature 40 ℃

As shown in FIG. 4, peaks indicating ascorbic acid were increased in the plant material (carrot, beef or squid) treated with 10% ascorbic acid under decompression conditions by ascorbic acid (Carrots, beef, or squid) treated with 360 mmHg or 160 mmHg of the plant material treated with 560 mmHg (carrots, beef or squid), the higher the height of the peak, Squid), the amount of ascorbic acid was increased.

In addition, as shown in FIG. 5, peaks showing ascorbic acid in the ascorbic acid-impregnated plant material (carrot, beef or squid) treated with 10% ascorbic acid under the pressurized condition were higher than those of the control Respectively. Ascorbic acid content was higher at 100 MPa than at 50 MPa (carrots, beef or squid), but the peak was higher than 150 MPa and 200 MPa (Carrots, beef or squid) treated with 100 MPa did not show any significant difference.

Therefore, the inventors of the present invention conducted an experiment of decompression-pressure treatment by fixing the pressurizing condition at 100 MPa and changing the decompression condition.

1-2. Decompression - Penetration test of impregnation solution in plant by pressurization condition

(Carrots, beef or squid) prepared in Examples 2 and 3 and a 10% ascorbic acid solution twice the volume of the plant material were added to the transparent pouch. The pouch containing the plant material and ascorbic acid was then placed in a chamber in a vacuum pressure impregnation (VPI) apparatus and treated according to the conditions set forth in Table 4 below. Then, the content of ascorbic acid in the decompression-press-treated plant material was measured in the same manner as the above-mentioned 1-1. As a control of carrots, the carrots not soaked with ascorbic acid solution were ground and diluted 50 times with distilled water. Controls of beef and squid were crushed beef and squid not immersed with ascorbic acid solution Respectively. The results are shown in Fig.

Impregnation technology Processing pressure Processing time Treatment temperature Pressurization - Pressurization 160 mmHg-100 MPa,
360 mmHg-100 MPa,
560 mmHg-100 MPa (Decompression) 5 min → (normal pressure) 5 min
→ (pressurized) 5 min 25 ℃

As shown in FIG. 6, the peaks of the plant material (carrot, beef or squid) following the decompression-pressurization treatment were similar to the peak tendency of the decompression treatment group, (Carrots, beef, or squid).

In particular, the peak of a plant material (carrot, beef or squid) decompressed to 160 mmHg-100 MPa in a plant material (carrot, beef or squid) impregnated with ascorbic acid under the conditions of decompression, (peak) was the highest.

Experimental Example 2: Measurement of hardness of carrot according to enzyme concentration, reaction time and temperature

First, pectinase Ultra-SP (Novozume co., Ltd., Denmark) supplied from Daesong Co. was diluted to 1% or 2%.

Then, 1% or 2% pectinase, which was twice the volume of the carrot and the weight of the carrot, prepared in Example 2 was added to the transparent pouch. Afterwards, pouches containing carrot and pectinase were placed in a vacuum pressure impregnation (VPI) chamber and treated for 5 minutes under reduced pressure of 160 mmHg and at normal pressure for 5 minutes. Then, under a pressure of 100 MPa And treated for 5 minutes. The temperature was maintained at 25 占 폚.

The impregnated carrots (CVP) were divided into 1 hour, 2 hours, 4 hours, 8 hours, and 4 hours by dividing them into 4 ° C refrigerated reaction group (CVP-1%, CVP-2% Or hardness was measured using a flat end stainless steel probe having a diameter of 4.5 mm and a texture analyzer (Brookfield, USA) after reacting for 16 hours. As a control (control), a carrot not treated with pectinase was used. The results are shown in Fig.

Hardness measurement conditions of carrots Condition Test Type Compression Deformation 75.0% Trigger Load 0.067 N Test Speed 0.50 mm / s

As shown in FIG. 7, the hardness of the control without treatment with pectinase was measured to be 6.35 N / m ² , and carrot (CVP-1%) treated with 1% pectinase was reacted at 4 ° C The hardness with time was 6.22 N / m ² at 1 hour, 6.17 N / m ² at ² hours, 6.07 N / m ² at 4 hours, 6.05 N / m ² at 8 hours, 5.97 N / m ² at 16 hours The longer the storage time, the lower the hardness and the hardness became 5 points after 16 hours of storage.

On the other hand, when carrot (CVP-2%) treated with 2% pectinase was reacted at 4 ° C for 1 hour, it decreased from 6.35 N / m ² (control) to 6.09 N / m ² , The hardness of carrot (CVP-1%) treated with agar was similar to that of carrot which was reacted at 4 ℃ for 4 hours. The hardness decreased to 5 points as compared with carrot treated with 1% pectinase. , Respectively.

The carrots (CVP-2% _25 ℃), which had been treated with 2% pectinase and reacted at 25 ℃, showed a hardness of 6.35 N / m ² (control group ) To 6.01 N / m ² , which was lower than that of carrots (CVP-2%) treated with 2% pectinase and reacted at 4 ° C for 2 hours. The hardness of the carrot (CVP-2% _25 ℃) treated with 2% pectinase decreased continuously as the reaction time became longer, confirming that the hardness decreased to 4 points in 16 hours after the reaction.

That is, as a result of measuring the hardness according to the concentration of the enzyme treated with carrot, the reaction temperature and the reaction time, the hardness of the carrot treated with the enzyme according to the reaction time is continuously decreased, and the higher the concentration of the enzyme impregnated, Which is significantly reduced. In addition, when the enzyme reaction temperature was increased from 4 캜 to 25 캜, it was found that the hardness of carrots was drastically reduced.

Experimental Example 2: Measurement of flourization of beef according to kind of enzyme, reaction time and temperature

2-1. Hardness measurement

First, flavorzyme (Flavourzyme 1000L, Novozume co., Ltd. Denmark) and papain (Papain T-100, DSM, Heerlen, Netherland) supplied from Daesong Co. were diluted to 2% concentration.

Then, 2-fold volume of 2% flavozyme or 2% papain was added to the transparent pouch, which was twice the volume of the beef and beef prepared in Example 2. [ After that, pouches containing beef, flavor or papain were placed in a chamber in a vacuum pressure impregnation (VPI) apparatus and treated for 5 minutes under reduced pressure of 160 mmHg and for 5 minutes under normal pressure conditions. Then, a pressure of 100 MPa Lt; / RTI > for 5 minutes. The temperature was maintained at 25 占 폚.

The impregnated beef (BVP) was divided into 1 hour, 3 hours, 6 hours, 12 hours, or 24 hours, divided into 4 ° C refrigeration reaction group (BVP-FI, BVP- After the reaction, the hardness was measured using a texture analyzer (Brookfield, USA) and a flat end stainless steel probe having a diameter of 4.5 mm. As control (control), beef without enzymes (flavozyme or papain) was used. The results are shown in Fig.

Conditions for measuring the hardness of beef Condition Test Type TPA Deformation 60.0% Trigger Load 0.1 N Test Speed 2.00 mm / s

As shown in FIG. 8, the hardness of beef (BVP-FI) treated with Pleurozirin tended to be lower than that of untreated beef (control) until 12 hours of reaction. The papain-treated beef (BVP-Pa) also showed a tendency to decrease in hardness compared to the untreated beef (control group) until 6 hours of reaction.

As for the hardness of beef according to the reaction temperature and reaction time of papain, the beef (BVP-Pa_25 ℃) reacted at 25 ℃ after treatment with papain is similar to the beef (BVP-Pa) The hardness of the beef till 6 hours was lower than that of the beef without enzyme (control).

2-2. Measure the degree of decomposition of the source fiber of beef

In 2-1, SDS-PAGE was performed to measure the degree of decomposition of myofibers of enzyme-treated beef according to the kind of enzyme, reaction time or temperature.

Specifically, in 2-1, 2 g of the enzyme-treated beef (20 mM Tris-HCl, 100 mM KCl, pH 7.6, 5 mM EDTA) was added to 2 g of the beef according to the enzyme type, reaction time, , Homogenized and centrifuged at 4O < 0 > C for 10 minutes at a rate of 1000 xg. Then, the centrifuged pellet was resuspended in the elution solution and then centrifuged at the same conditions for 5 times. Finally, the centrifuged pellet was resuspended in 5 times the elution solution with respect to the weight of the pellet. Then, the resuspended sample was passed through a nylon mesh to remove connective tissues, and then subjected to centrifugation under the same conditions. Then, the centrifuged pellet was resuspended with 100 mM KCl, centrifuged, and the supernatant was removed. The supernatant was then diluted with 100 mM KCl and 1 mM NaN _{3 to a} concentration of 100 mg / ml, and subjected to SDS-PAGE Was used as a sample.

The prepared SDS-PAGE sample was dissolved in sample buffer (277.8 mM Tris-HCl, pH 6.8, 44.4% (v / v) glycerol, 4.4% LDS, 0.02% bromophenol blue, Bio-Rad Laboratories, Inc. USA) And reacted at 95 DEG C for 5 minutes. The reacted samples were then centrifuged at 1000 xg for 5 minutes to precipitate insoluble residues. Then, the supernatant of the centrifuged sample was loaded on Any kD ^TM Mini-PROTEAN (R) TGX ( ^TM ) Precast Protein Gel (Bio-Rad Laboratories, Inc. USA) and electrophoresed. The gel was then stained with Coomassie Brilliant Blue staining solution (Bio-Rad Laboratories, Inc. USA) for 1 hour and then stained with a destaining solution (acetic acid: methanol: water = 15: 30: And decolorized for a period of time. As control (control), beef without enzymes (flavozyme or papain) was used. The results are shown in Fig.

(BVP-Fl: (A), BVP-Pa: (B), and BVP-Pa_25 ° C: As shown in FIG. 9, the 202 kD band of enzymes treated in the beef (C)), it was found that proteolytic degradation was caused by the enzyme treatment.

Comparing the SDS-PAGE profiles according to the types of enzymes, the 46.4 kD band seen in the control and the beef (BVP-Fl) treated with flavor was lowered by 46.4 kD in papain-treated beef (BVP-Pa) Lt; / RTI >

In addition, the SDS-PAGE profile of the papain-treated beef (BVP-Pa) revealed that the lower part of the gel, in which the small molecular weight protein appears, becomes thicker as the reaction time becomes longer. .

On the other hand, SDS-PAGE profiles according to reaction temperature of papain-treated beef (BVP-Pa) showed no difference in SDS-PAGE according to reaction temperature.

EXPERIMENTAL EXAMPLE 3: Measurement of the flounderization of squid according to kind of enzyme, reaction time and temperature

3-1. Hardness measurement

Then, 2% flavorzyme or 2% papain, which is twice the volume of squid and squid prepared in Example 2, was added to the transparent pouch. The pouch containing squid, flavor, or papain was then placed in a chamber in a vacuum pressure impregnation (VPI) apparatus for 5 minutes at reduced pressure of 160 mmHg and for 5 minutes at normal pressure, Lt; / RTI > for 5 minutes. The temperature was maintained at 25 占 폚.

The impregnated squid (SVP) was divided into 1 hour, 3 hours, 6 hours, 12 hours or 24 hours, divided into 4 ° C refrigeration reaction group (SVP-FI, SVP-Pa) and normal temperature reaction group (SVP- After the reaction, the hardness was measured using a texture analyzer (Brookfield, USA) and a Warner-Bratzler blade (square shape) having a thickness of 3 mm. As a control (control), squid not treated with enzyme (flavorzyme or papain) was used. The results are shown in Fig.

Hardness measurement conditions of squid Condition Test Type TPA Deformation 70.0% Trigger Load 0.1 N Test Speed 10.00 mm / s

As shown in Fig. 10, it was confirmed that the hardness of squid (SVP-Fl) treated with flavor was lower than that of squid (SVP-Pa) treated with papain according to the entire reaction time.

In particular, the hardness of squid (SVP-Fl) treated with Pleurozirine decreased slightly as the reaction time became longer, whereas the hardness of squid (SVP-Pa) treated with papain increased as the reaction time was longer (SVP-Fl) compared with that of squid (SVP-Fl).

The squid (SVP-Pa_25 ℃) reacted at 25 ℃ after treatment with papain compared to the squid (SVP-Pa) reacted at 4 ℃. , Respectively.

In particular, the hardness of the cuttlefish (SVP-Pa_25 ℃) reacted at 25 ℃ after papain treatment decreased as the reaction time became longer, and the hardness decreased sharply after 6 hours.

In other words, as a result of measuring the kind of enzyme treated with squid, reaction temperature and reaction time, hardness of the squid treated with enzyme according to the reaction time is continuously decreased, and when the pavade is treated with papain, Which is significantly reduced. In addition, when the enzyme reaction temperature condition was increased from 4 캜 to 25 캜, it was found that the hardness reduction rate of squid rapidly increased.

3-2. Measurement of the degree of decomposition of myofibers in squid

SDS-PAGE was carried out in the same manner as in Example 2-2 to measure the degree of decomposition of myofibers of the squid treated with the enzyme according to the kind of enzyme, reaction time or temperature in 2-1 above. As a control (control), squid not treated with enzyme (flavorzyme or papain) was used. The results are shown in Fig.

As shown in Fig. 11, the SDS-PAGE profiles according to the types of enzymes showed no significant difference from the control group in the squid (BVP-Fl) treated with the flavor, and in the squid (SVP-Pa) , The band appeared thicker at the bottom of the gel, where a protein with a smaller molecular weight than the upper end of the gel appeared. Thus, it can be seen that papain is more effective at decomposing squid protein than flavor.

(SVP-Pa: (B), SVP-Pa_25 ℃: (C)), which appeared in the squid not treated with enzyme (control group) and had a band size of 202 kD to 113 kD It can be inferred that the corresponding protein was degraded by treatment with boa papain.

The SDS-PAGE profile of papain-treated squid (SVP-Pa) according to the reaction time shows that as the reaction time becomes longer, the lower part of the gel showing a small molecular weight protein becomes more dense, Could know.

On the other hand, SDS-PAGE profiles of squid (SVP-Pa or SVP-Pa_25 ℃) treated with papain according to reaction temperature showed that squid (SVP-Pa_25 ℃; (C) -line 6) showed a very dense gel, indicating that the protein of squid was degraded.

Claims

a) The food is placed in an impregnation solution containing the enzyme, the pressure is reduced at a pressure of 100 to 200 mmHg for 3 to 8 minutes, the pressure is increased to atmospheric pressure, and the pressure is further subjected to a pressure treatment at 80 MPa to 120 MPa pressure for 3 to 8 minutes Impregnating the inside of the food with an enzyme; And b) allowing the food impregnated with the enzyme in step a) to stand at a temperature of 20 to 30 DEG C for 30 to 90 minutes to cause an enzyme reaction in the food.

The method according to claim 1,
The food may be selected from the group consisting of: Edible plants or vegetable foods; And seafood. The method for producing a softened food according to claim 1,

The method according to claim 1,
Wherein the enzyme is at least one selected from the group consisting of hemicellulase, pectinase, and papain.

A softened food produced according to the method of any one of claims 1 to 3, characterized in that the food penetrates into the food to degrade or soften the tissue but retains the original shape of the food.