TWI712363B - Method for softening food - Google Patents

Abstract

The present invention provides a method for softening a food, the steps comprising: a. placing a food and a dispersion in a packaging material, and performing a decompression treatment and then standing, wherein the dispersion comprises a food decomposition enzyme, an expansion system, a water retention system, and a buffer system; b. heat treating the food treated in step a to stop the activity of the food decomposition enzyme. The method of the present invention can be applied not only to plant, but also to meat, seafood and mushroom, and to obtain a food that is complete in appearance but soft in texture, which is convenient for elderly, cancer patients, and children to eat food and to meet the needs of the consumers.

Description

Ways to soften food

The present invention relates to a method for softening food materials, in particular to a method for softening food which maintains the original appearance of the food materials.

At present, the problem of aging population is becoming more and more serious. Older people not only decrease their ability to chew and swallow, but also gradually reduce their digestive functions. Therefore, they are prone to problems such as poor appetite, a missed swallow, prolonged meal time, heavy gastrointestinal burden, and poor nutrient absorption. Problems such as malnutrition and psychological stress.

Generally, when preparing food suitable for people who have difficulty chewing, the harder, elastic, and fiber-rich foods are first eliminated, and softer foods are replaced. Therefore, the choice of food materials is not diverse. In addition, it is necessary to pay attention to the characteristics of various ingredients in cooking, and process them to suitable softness and hardness in order, or directly make the food into liquid, puree, mouse or paste state. Therefore, for cooks, it is also a heavy pressure to think about the types of food and cooking content that are suitable for those who have difficulty chewing every day.

The conventional technique to overcome the bite sensation problem of people with difficulty chewing is mostly to gelatinize liquid or pasty food to make it have a gel-like appearance. However, this measure does not provide visual benefits for people with difficulty chewing. Satisfaction.

The purpose of the present invention is to solve the problem in the prior art that the food material cannot maintain its integrity due to the softening of the food material, in order to provide suitable soft and hard food for people with difficulty in chewing and swallowing, and to give consumers a sense of visual satisfaction, and It also increases the fun of cooking for meal preparers.

In view of this, in order to solve the above problems, the present invention provides a method for softening food, the steps include: a. Put a food and a dispersion in a packaging material, and then stand still after decompression treatment, wherein the dispersion is Including food decomposing enzyme, expansion system, water retention system and buffer system; b. Heat the food processed in step a to stop the activity of the food decomposing enzyme.

In a preferred embodiment, the standing in step a is to place the packaging material containing the food and the dispersion in a water temperature of 35~45°C for 1~3 hours, and then increase the temperature to 48~55°C for 2~24 hour.

In a preferred embodiment, the heating treatment in step b is 80~120°C.

In a preferred embodiment, the food is selected from the group consisting of meat, seafood, mushrooms and plants.

In a preferred embodiment, the food degrading enzyme is selected from the group consisting of papaya enzyme, pineapple enzyme, protease, pectinase and cellulolytic enzyme.

In a preferred embodiment, the expanding system is selected from the group consisting of sodium bicarbonate, sodium citrate, calcium lactate and combinations thereof.

In a preferred embodiment, the water retention system is selected from the group consisting of sodium tripolyphosphate, trehalose, trixian gum, carrageenan, glycerin, and combinations thereof.

In a preferred embodiment, the buffer system is selected from the group consisting of disodium hydrogen phosphate, trisodium pyrophosphate, and combinations thereof.

In a preferred embodiment, the dispersion contains food decomposition enzyme, trisodium pyrophosphate, sodium bicarbonate, sodium tripolyphosphate and glycerin.

In a preferred embodiment, the food is meat or seafood, and the dispersion contains papaya enzyme, pineapple enzyme, protease, trisodium pyrophosphate, sodium bicarbonate, sodium citrate, sodium tripolyphosphate, glycerin, carrageenan Gum and Sanxian Gum.

In a preferred embodiment, the food is mushrooms or plants, and the dispersion contains cellulase, pectinase, trisodium pyrophosphate, sodium bicarbonate, sodium tripolyphosphate, glycerin, trehalose, carrageenan, and Calcium lactate.

The method for softening food of the present invention has the following advantageous effects:

1. The method of the present invention utilizes the expansion of the food tissue to allow the decomposing enzyme to enter the food tissue for decomposition, which can achieve a complete appearance, but soft texture food, retaining the original shape, color and biting feeling of the food.

2. The method of the present invention does not need to go through procedures such as freezing and thawing, which not only shortens the operation time, but also makes the overall process more concise, and reduces the equipment requirements on the processing process.

3. The method of the present invention can be applied not only to plant foods (such as vegetables and fruits), but also to meat, seafood and mushroom foods, so as to achieve a variety of food materials while keeping their appearance intact , It can also have a soft texture, so that food preparers can make good use of the color and appearance of the food and other visual stimuli. The design of the cuisine triggers the appetite of the eater, and the soft food texture is easy to chew and eat by children, the elderly, cancer patients and other poor chewing , So that consumers can not only take in balanced nutrition, but also meet the needs of consumers.

Hereinafter, the present invention will be further described with detailed description and implementation aspects. However, it should be understood that these implementation aspects are only used to facilitate the easier understanding of the present invention, rather than to limit the scope of the present invention.

The term "comprising or including" as used herein means that one or more other components, steps, operations and/or elements are not excluded or added to the described components, steps, operations and/or elements. "One" means that the grammatical object of the thing is one or more than one (ie, at least one).

The following describes a preferred embodiment of the method for softening food of the present invention.

This embodiment provides a method for softening food. The steps include: a. Put a food and a dispersion in a packaging material, and then let it stand still after decompression treatment, wherein the dispersion includes food decomposing enzymes and puffing Hair system, water retention system and buffer system; b. Heat the food processed in step a to stop the activity of the food decomposing enzyme.

The "food" mentioned herein refers to a substance that can provide nutrition or pleasure to humans or organisms by eating or drinking. Food sources can be plants, animals or other organisms (such as fungi) or fermented products. In a preferred embodiment, the food is selected from the group consisting of meat, seafood (or seafood), mushrooms (or edible mushrooms), and plants. The aforementioned meats include, but are not limited to: pork, beef, lamb, chicken, duck, goose, and the like. The aforementioned seafood such as but not limited to: fish, crustaceans (such as: shrimp, crab), shellfish, molluscs, echinoderms, kelp, etc. The seafood described herein is not limited to fresh seafood, but also includes dried and dehydrated Processed seafood. The aforementioned mushrooms include, but are not limited to, shiitake mushrooms, straw mushrooms, mushrooms, enoki mushrooms, eryngii mushrooms, fungus, etc. The aforementioned plant foods refer to plant seeds, fruits or tissue parts for direct consumption or processed food, such as but not limited to: cereals, potatoes, beans and their products, fruits, vegetables, tea, etc.

The "packaging material" mentioned herein refers to the packaging material that is suitable for direct contact with food, is resistant to weak acid and alkali liquid immersion, is resistant to decompression and can withstand temperature of 100°C, preferably a flexible packaging material, such as but not limited to : Plastic packaging materials, metal packaging materials, etc. However, the present invention does not limit the material and form of the packaging materials.

The "dispersion liquid" mentioned herein refers to a liquid in which substances are uniformly dispersed. Preferably, the dispersion liquid described herein includes a food decomposing enzyme, an expansion system, a water retention system and a buffer system. In a preferred embodiment, the food decomposing enzyme is selected from the group consisting of papaya enzyme, pineapple enzyme, protease (ie, an enzyme that can decompose protein), pectinase (ie, an enzyme that can decompose pectin), and fiber decomposition A group of enzymes (that is, enzymes that can break down fiber). In a preferred embodiment, the swelling system is selected from the group consisting of sodium bicarbonate, sodium citrate, calcium lactate and combinations thereof; the principle of the swelling system is to pass acid (for example: sodium citrate, Acidic sodium pyrophosphate, calcium lactate), alkali (e.g. sodium bicarbonate) neutralize and heat to produce carbon dioxide, which expands the tissues and facilitates the decomposition of enzymes in the tissue. In a preferred embodiment, the water retention system is selected from the group consisting of sodium tripolyphosphate, trehalose, trixian gum, carrageenan, glycerin and combinations thereof. In a preferred embodiment, the buffer system is selected from the group consisting of disodium hydrogen phosphate, trisodium pyrophosphate, and combinations thereof.

The dispersion of the present invention can prepare a better dispersant formula according to the difference in the characteristics of the food to be processed. In a preferred embodiment, the dispersion contains food decomposing enzyme, trisodium pyrophosphate, sodium bicarbonate, sodium tripolyphosphate and glycerin; wherein, the aforementioned food decomposing enzyme can be selected according to the food material to be processed. Enzymes. For example: in a better embodiment, the food is meat or seafood, and the dispersion contains food degrading enzymes (papaya enzyme, pineapple enzyme, protease), trisodium pyrophosphate, sodium bicarbonate, sodium citrate, Sodium tripolyphosphate, glycerin, carrageenan and trixian gum; in another more preferred embodiment, the food is mushrooms or plants, and the dispersion contains food decomposing enzymes (mushroom foods: cellulase, fruit Pectinase, protease; plant food: cellulase, pectinase), trisodium pyrophosphate, sodium bicarbonate, sodium tripolyphosphate, glycerin, trehalose, carrageenan and calcium lactate. The advantage of this embodiment is that the phosphoric acid in the system can play multiple functions. Phosphates have buffering and water-retaining capacity. The buffering capacity can stabilize the pH and keep the enzyme within the optimum pH. The water-holding capacity of the phosphoric acid can be after the enzyme is decomposed. It maintains the moisture in the meat and improves the tenderness and palatability.

The "reduced pressure treatment" mentioned herein refers to the immersion of food in the aforementioned dispersion under a reduced pressure environment, so that various substances in the dispersion can easily penetrate into the numerous fine voids created by it. The greater the degree of decompression, the faster the aforementioned dispersion liquid penetrates the food; the aforementioned degree of decompression takes mushroom foods as an example, the decompression will reach below 70 mmHg, preferably between 10 and 60 mmHg, such as but not limited to: 10 mmHg, 15 mmHg, 20 mmHg, 25 mmHg, 30 mmHg, 35 mmHg, 40 mmHg, 45 mmHg, 50 mmHg, 55 mmHg, 60 mmHg, etc.; however, the present invention does not limit the degree of decompression. Decompression speed such as: 1 to 30 minutes to decompress to the target level, preferably 2 to 15 minutes to the target level, such as but not limited to: 2 minutes, 4 minutes, 6 minutes, 8 minutes, 10 Minutes, 12 minutes, 14 minutes, 15 minutes, etc.; however, the present invention does not specifically limit the decompression speed. The method for softening food of the present invention preferably further includes a standing procedure after the reduced pressure treatment, so that the food can react with the substances in the dispersion. In a preferred embodiment, the standing in step a is to place the packaging material containing the food and the dispersion in a water temperature of 35~45°C for 1~3 hours, and then increase the temperature to 48~55°C for 2 ~24 hours. In a better embodiment, the standing in step a is to place the packaging material containing the food and the dispersion in a water temperature of 40°C for 1.5 hours, and then raise the temperature to 50°C for 2 to 24 hours.

The "heat treatment" mentioned herein refers to the temperature and time treatment to the extent that the food decomposing enzyme loses activity (or inactivation). It can be placed in a heating device for heating, or it can be placed in hot water. For heating in a pot, the present invention does not limit the heating means. Regarding the deactivation of the food degrading enzyme, those skilled in the art can make the determination of enzyme inactivation by pre-preparing the substrate in the food degrading enzyme, performing temperature conditions and treatment time tests, and making the determination of enzyme inactivation by the change of the substrate; Technical personnel should be able to easily judge the state of enzyme inactivation based on experience. In a preferred embodiment, the temperature of the heat treatment in step b is above 90°C. In another preferred embodiment, the temperature of the heat treatment in step b is 80~120°C, and the temperature range is for example but not limited to: 80~90°C, 80~100°C, 80~110°C, 80~120 ℃, 90~100℃, 90~110℃, 90~120℃, 100~110℃, 100~120℃, 110~120℃, etc. In a better embodiment, the temperature of the heat treatment in step b is between 90 and 100°C. The heating treatment time is adjusted according to the heating treatment temperature. The heating temperature is, for example, but not limited to: 5 to 30 minutes, preferably 10 to 20 minutes. The advantage of this treatment procedure is that it can soften tissues, inactivate enzymes, sterilize, remove bad odors, expel internal air, fix colors, reduce food volume, etc.; therefore, after the heat treatment described in this article, the softening of food The hardness is fixed, and the appearance, shape, and color of the food are the same as those of ordinary food without enzyme treatment.

The present invention is explained in more detail with the following exemplary embodiments. Although exemplary embodiments are disclosed herein, it should be understood that they are used to illustrate the present invention and not to limit the scope of the present invention. [Example]

This embodiment utilizes the expansion of the food tissue to allow the food decomposing enzyme to enter the food tissue for decomposition without affecting the original shape, color and nutrition of the food material. In this embodiment, a softening test is performed on meat, seafood, mushroom and plant foods, and the hardness of the food is analyzed and recorded by a texture analyzer before and after the test. The common steps of each embodiment are described as follows:

Food preparation treatment: remove the inedible part of the food, wash it, and according to the characteristics of the food, optionally carry out pre-cooking treatments such as cooking, and optionally cut large pieces of food into palatable sizes (for example: about 3 ×3×3 cm or less).

Decompression treatment (including standing): Put the aforementioned processed food and dispersion in a flexible packaging material, immerse the food in the dispersion, and start to depressurize, and reduce pressure for 5 seconds below 20-25°C. 30 minutes. Take it out of the decompression device, place it in 40°C water temperature for 1.5 hours, and then raise the temperature to 50°C for 2 to 24 hours.

Heat treatment: heat treatment at 90~100°C to inactivate most of the original enzymes in the food decomposing enzymes and fruits and vegetables, and stop the continuous action of the enzymes to maintain the optimal softness and relative freshness of the food. [Example 1-6]-Meat food

In this example, the hardness change of meat food after the method of softening food of the present invention is tested, and chicken breast is used as a specific example of meat food. First, cut the chicken breast (the original hardness exceeds the upper limit of machine detection, and the hardness is 1.59×10 ⁵ N/M ² or more) into about 2×3×2 cm size, and then the food is subjected to the decompression and heating treatment as described above , The dispersion formula and hardness test results of the reduced pressure treatment are shown in Table 1.

Table 1: Test results Example Dispersion formula Hardness after treatment 1 Trisodium Pyrophosphate + Sodium Citrate + Carrageenan + Sanxian Gum + Papaya Enzyme + Pineapple Enzyme + Protease 1.27×10 ⁵ N/M ² 2 Sodium Citrate + Sodium Bicarbonate + Carrageenan + Sanxian Gum + Papaya Enzyme + Pineapple Enzyme + Protease 8.75×10 ⁴ N/M ² 3 Trisodium Pyrophosphate + Sodium Citrate + Sodium Bicarbonate + Carrageenan + Sanxian Gum + Papaya Enzyme + Pineapple Enzyme + Protease 6.56×10 ⁴ N/M ² 4 Sodium Citrate + Sodium Tripolyphosphate + Carrageenan + Sanxian Gum + Papaya Enzyme + Pineapple Enzyme + Protease 1.42×10 ⁵ N/M ² 5 Sodium Citrate + Sodium Bicarbonate + Sodium Tripolyphosphate + Carrageenan + Sanxian Gum + Papaya Enzyme + Pineapple Enzyme + Protease 6.69×10 ⁴ N/M ² 6 Trisodium Pyrophosphate + Sodium Citrate + Sodium Bicarbonate + Sodium Tripolyphosphate + Carrageenan + Trixian Gum + Glycerin + Papaya Enzyme + Pineapple Enzyme + Protease 3.98×10 ⁴ N/M ² Remarks: The concentration of each component in the dispersion (weight percentage): sodium citrate: 0.1-0.4%, sodium bicarbonate: 1.5-3%, papaya enzyme: 0.1-0.5%, pineapple enzyme: 0.1-0.5%, protein Enzyme: 0.1-0.5%, Sanxian Gum: 0.02-0.1%, Carrageenan: 0.02-0.1%, Glycerin: 0.5-2%, Trisodium Pyrophosphate: 0.05-0.15%, Sodium Tripolyphosphate: 0.05-0.15 %.

It can be seen from the results that the hardness of raw chicken breast meat exceeds the upper limit of machine detection (hardness 1.59×10 ⁵ N/M ² or more), and after the method of the present invention, the hardness is reduced to 3.98×10 ⁴ N/M ² to 1.42×10 ⁵ N / M ² rooms, meat hardness of the lowest ^{(3.98 × 10 4 N / M} 2) of the dispersion formula is: the use of papain, bromelain, and as a food Protease enzymes, sodium citrate and sodium bicarbonate as a The expansion system uses sodium tripolyphosphate, carrageenan, trixian gum and glycerin as the water retention system, and uses trisodium pyrophosphate as the buffer system. [Example 7-12]-Seafood food

In this embodiment, the hardness change of seafood food after the method of softening food of the present invention is tested, and grass shrimp is used as a specific example of seafood food. First, the grass shrimp is shelled (the original hardness exceeds the upper limit of machine detection, and the hardness is 1.59×10 ⁵ N/M ² or more), and then the food is subjected to the decompression treatment and heating treatment as described above, and the decompression treatment dispersion formula And the hardness test results are shown in Table 2.

Table 2: Test results Example Dispersion formula Hardness after treatment 7 Trisodium Pyrophosphate + Sodium Citrate + Carrageenan + Sanxian Gum + Papaya Enzyme + Pineapple Enzyme + Protease 1.32×10 ⁵ N/M ² 8 Sodium Citrate + Sodium Bicarbonate + Carrageenan + Sanxian Gum + Papaya Enzyme + Pineapple Enzyme + Protease 7.73×10 ⁴ N/M ² 9 Trisodium Pyrophosphate + Sodium Citrate + Sodium Bicarbonate + Carrageenan + Sanxian Gum + Papaya Enzyme + Pineapple Enzyme + Protease 5.42×10 ⁴ N/M ² 10 Sodium Citrate + Sodium Tripolyphosphate + Carrageenan + Sanxian Gum + Papaya Enzyme + Pineapple Enzyme + Protease 1.48×10 ⁵ N/M ² 11 Sodium Citrate + Sodium Bicarbonate + Sodium Tripolyphosphate + Carrageenan + Sanxian Gum + Papaya Enzyme + Pineapple Enzyme + Protease 6.35×10 ⁴ N/M ² 12 Trisodium Pyrophosphate + Sodium Citrate + Sodium Bicarbonate + Sodium Tripolyphosphate + Carrageenan + Trixian Gum + Glycerin + Papaya Enzyme + Pineapple Enzyme + Protease 3.67×10 ⁴ N/M ² Remarks: The concentration of each component in the dispersion (weight percentage): sodium citrate: 0.1-0.4%, sodium bicarbonate: 1.5-3%, papaya enzyme: 0.1-0.5%, pineapple enzyme: 0.1-0.5%, protein Enzyme: 0.1-0.5%, Sanxian Gum: 0.02-0.1%, Carrageenan: 0.02-0.1%, Glycerin: 0.5-2%, Trisodium Pyrophosphate: 0.05-0.15%, Sodium Tripolyphosphate: 0.05-0.15 %.

It can be seen from the results that the hardness of the original grass shrimp exceeds the upper limit of machine detection (hardness 1.59×10 ⁵ N/M ² or more), and after the method of the present invention, the hardness is reduced to 3.67×10 ⁴ N/M ² to 1.48×10 ⁵ N / M ² rooms, seafood the lowest hardness ^{(3.67 × 10 4 N / M} 2) of the dispersion formula is: the use of papain, bromelain, and as a food Protease enzymes, sodium citrate and sodium bicarbonate As the expansion system, sodium tripolyphosphate, carrageenan, trixian gum and glycerin are used as the water retention system, and trisodium pyrophosphate is used as the buffer system. [Example 13-17]-Mushroom food

In this embodiment, the hardness change of mushroom food after the method of softening food of the present invention is tested, and mushrooms are used as a specific example of mushroom food. First, the shiitake mushrooms are destemmed (the original hardness exceeds the upper limit of machine detection, and the hardness is 1.59×10 ⁵ N/M ² or more), and then the food is subjected to the decompression treatment and heating treatment as described above, the decompression treatment dispersion formula and The hardness test results are shown in Table 3.

Table 3: Test results Example Dispersion formula Hardness after treatment 13 Sodium Bicarbonate + Calcium Lactate + Cellulase + Pectinase + Protease 1.23×10 ⁵ N/M ² 14 Trisodium Pyrophosphate + Sodium Bicarbonate + Calcium Lactate + Cellulase + Pectinase + Protease 8.54×10 ⁴ N/M ² 15 Sodium Bicarbonate + Calcium Lactate + Sodium Tripolyphosphate + Trehalose + Glycerin + Cellulase + Pectinase + Protease 8.42×10 ⁴ N/M ² 16 Trisodium Pyrophosphate + Sodium Bicarbonate + Calcium Lactate + Sodium Tripolyphosphate + Trehalose + Glycerin + Cellulase + Pectinase + Protease 6.08×10 ⁴ N/M ² 17 Trisodium Pyrophosphate + Sodium Bicarbonate + Calcium Lactate + Sodium Tripolyphosphate + Carrageenan + Glycerin + Trehalose + Cellulase + Pectinase + Protease 5.17×10 ⁴ N/M ² Remarks: The concentration of each component in the dispersion (weight percentage): calcium lactate: 0.02~0.2%, sodium bicarbonate: 0.05-2%, cellulase: 1-3%, pectinase: 2-5%, protein Enzyme: 0.1-0.5%, Carrageenan: 0.02-0.1%, Glycerin: 0.5-2%, Trisodium Pyrophosphate: 0.02-0.1%, Sodium Tripolyphosphate: 0.02-0.1%, Trehalose: 0.1-0.5% .

It can be seen from the results that the hardness of the original shiitake mushroom exceeds the upper limit of machine detection (hardness 1.59×10 ⁵ N/M ² or more), and after the method of the present invention, the hardness is reduced to between 5.17×10 ⁴ N/M ² and 1.23×10 ⁵ , The formula of the dispersion liquid with the lowest hardness (5.17×10 ⁴ N/M ² ) for mushroom foods is: use cellulase, pectinase, and protease as food decomposing enzymes, and use sodium bicarbonate and calcium lactate as the expansion system. Sodium tripolyphosphate, carrageenan, glycerin and trehalose are used as the water retention system, and trisodium pyrophosphate is used as the buffer system. [Example 18-22]-Plant food

In this embodiment, the hardness change of plant foods after being softened by the method of the present invention is tested, and cauliflower is used as a specific example of plant foods. First remove the skin on the cauliflower stem, boil it in boiling water (the original hardness exceeds the upper limit of machine detection, the hardness is 1.59×10 ⁵ N/M ² or more), and then the food is subjected to the decompression and heating treatment as described above to reduce The dispersion formula and hardness test results of the compression treatment are shown in Table 4.

Table 4: Test results Example Dispersion formula Hardness after treatment 18 Sodium Bicarbonate + Calcium Lactate + Cellulase + Pectinase 1.06×10 ⁵ N/M ² 19 Trisodium Pyrophosphate + Sodium Bicarbonate + Calcium Lactate + Cellulase + Pectinase 7.24×10 ⁴ N/M ² 20 Sodium Bicarbonate + Calcium Lactate + Sodium Tripolyphosphate + Trehalose + Glycerin + Cellulase + Pectinase 6.88×10 ⁴ N/M ² twenty one Trisodium Pyrophosphate + Sodium Bicarbonate + Calcium Lactate + Sodium Tripolyphosphate + Trehalose + Glycerin + Cellulase + Pectinase 6.08×10 ⁴ N/M ² twenty two Trisodium Pyrophosphate + Sodium Bicarbonate + Calcium Lactate + Sodium Tripolyphosphate + Carrageenan + Glycerin + Trehalose + Cellulase + Pectinase 4.57×10 ⁴ N/M ² Remarks: The concentration of each component in the dispersion (weight percentage): calcium lactate: 0.02-0.2%, sodium bicarbonate: 0.1-3%, cellulase: 0.2-2%, pectinase: 1-5%, antler Vegetable gum: 0.02-0.1%, glycerol: 0.5-2%, trisodium pyrophosphate: 0.02-0.1%, sodium tripolyphosphate: 0.02-0.1%, trehalose: 0.1-0.5%.

It can be seen from the results that the hardness of the original cauliflower exceeds the upper limit of machine detection (hardness 1.59×10 ⁵ N/M ² or more), and after the method of the present invention, the hardness is reduced to between 4.57×10 ⁴ N/M ² and 1.06×10 ⁵ , The formula of the dispersion liquid with the lowest hardness (4.57×10 ⁴ N/M ² ) for plant foods is: using cellulase and pectinase as food decomposing enzymes, using sodium bicarbonate and calcium lactate as the expansion system, using three Sodium polyphosphate, carrageenan, glycerin and trehalose are used as water retention systems, and trisodium pyrophosphate is used as a buffer system.

In summary, the method of the present invention utilizes the expansion of the food tissue to allow the decomposing enzymes to enter the food tissue for decomposition, and can achieve a food with a complete appearance but a soft texture, retaining the original shape, color and biting feeling of the food. Moreover, the method of the present invention does not need to go through procedures such as freezing and thawing, which not only shortens the operation time, but also makes the overall process more concise and reduces the equipment requirements on the processing process. In addition, the method of the present invention can be applied not only to plant foods (such as vegetables and fruits), but also to meat, seafood, and mushroom foods, so that multiple types of food materials can be kept intact. , It can also have a soft texture, so that food preparers can make good use of the color and appearance of the food and other visual stimuli. The design of the cuisine triggers the appetite of the eater, and the soft food texture is easy to chew and eat by children, the elderly, cancer patients and other poor chewing , So that consumers can not only take in balanced nutrition, but also meet the needs of consumers.

The present invention has been described in detail above, but what has been described above is only a preferred embodiment of the present invention. It should not be used to limit the scope of implementation of the present invention, that is, everything made in accordance with the scope of the patent application of the present invention is equal Changes and modifications should still fall within the scope of the patent of the present invention.

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Claims (10)

A method for softening food, the steps include: a. Put a food and a dispersion in a packaging material, and then stand still after decompression treatment, wherein the dispersion includes food decomposing enzyme, puffing system, water retention system and Buffer system; b. Heat the food processed in step a to stop the activity of the food decomposing enzyme; wherein, the standing in step a is to put the packaging material containing the food and the dispersion at 35~45°C Put it in the water temperature for 1~3 hours, then raise the temperature to 48~55℃ and leave for 2~24 hours. The method of softening food as described in item 1 of the scope of patent application, wherein the heating treatment in step b is 80~120°C. The method for softening food as described in item 1 of the scope of patent application, wherein the food is selected from the group consisting of meat, seafood, mushrooms and plants. The method for softening food as described in item 1 of the patent application, wherein the food degrading enzyme is selected from the group consisting of papaya enzyme, pineapple enzyme, protease, pectinase and cellulolytic enzyme. The method for softening food as described in item 1 of the scope of patent application, wherein the expansion system is selected from the group consisting of sodium bicarbonate, sodium citrate, calcium lactate and combinations thereof. The method for softening food as described in item 1 of the scope of patent application, wherein the water retention system is selected from the group consisting of sodium tripolyphosphate, trehalose, trixian gum, carrageenan, glycerin, and combinations thereof. The method for softening food as described in item 1 of the scope of patent application, wherein the buffer system is selected from the group consisting of disodium hydrogen phosphate, trisodium pyrophosphate and combinations thereof. The method for softening food as described in item 1 of the scope of the patent application, wherein the dispersion contains food decomposing enzyme, trisodium pyrophosphate, sodium bicarbonate, sodium tripolyphosphate and glycerin. The method for softening food as described in item 8 of the scope of patent application, wherein the food is meat or seafood, and the dispersion contains papaya enzyme, pineapple enzyme, protease, trisodium pyrophosphate, sodium bicarbonate, sodium citrate , Sodium tripolyphosphate, glycerin, carrageenan and trixian gum. The method for softening food as described in item 8 of the scope of patent application, wherein the food is mushrooms or plants, and the dispersion contains cellulase, pectinase, trisodium pyrophosphate, sodium bicarbonate, and sodium tripolyphosphate , Glycerin, trehalose, carrageenan and calcium lactate.