JPH03224464A - Softened tasty food of animal meat, fish meat and spawn by miso (fermented soybean paste) or the like - Google Patents

Abstract

PURPOSE:To obtain the title inexpensive food having unchangeable nutritive value and improved digestibility, by treating so hard and unsavory animal meat as not to be useful for food at a specific temperature and preserving the meat in a proteasecontaining food such as MISO (fermented soybean paste). CONSTITUTION:Hard and unsavory animal meat, fish meat or spawn is immersed in a warm water bath (preferably dilute salt water or acid water) having a temperature (central temperature of animal meat is 40-50 deg.C) most suitable for making protein to cause hardness of each food readily digestible and then treated with a protease-containing food such as MISO or an enzyme agent (softened with 2-3% salt at normal temperature for 1-4 days) to give the objective food.

Description

[Detailed Description of the Invention] a) Field of Industrial Use: I think this can be said about all industries in general, but the water storage industry and its processing industry also use low-value products, by-products, or partially discarded products. Among them, there are many products that are handled in large quantities as described above because there has been no technology to improve their hardness and unpleasant taste, even though they have high quality protein and nutritional value. The present invention relates to a delicious food made by softening such unedible hard meat, fish meat, and fish roe by a simple operation using enzymes such as miso.

(Example) Conventional techniques and problems - Hard livestock meat includes, for example, waste chicken, cow's knee meat, cow's knee meat, shank meat, etc., and these can be processed by removing the streaks manually or mechanically. Techniques exist for making food by inserting needles or pulverizing it into foods mixed with sausages and hamburgers, or by drying and grinding it to make it into feed. In addition, as an enzymatic method, softening with a papain enzyme agent has been used, but it seems that in some cases, the effect was little depending on the meat, and in many cases, the softening progressed too much, resulting in a rather unpleasant taste.

However, if the meat is not hardened enough, it can be easily softened with raw pressure oil or miso.

Second, fish skin is the most common hard fish meat, especially in large fish, such as the tail, fins, and head meat, but its composition is mostly hard protein, which turns into gelatin when heated and becomes disgusting. Aside from fish meat, soft meat parts are used for raw sashimi, delicacies, and other high-value items, but there is little application of technology to make them edible, and apart from the production of fish meat extracts, they are used as feed fertilizer. Or they were often discarded.

Third, although they are hard fish eggs, for example, eggs of frogs that return relatively late in the season, their chromosomes have already self-destructed and they no longer have the ability to fertilize, and are called fully ripe or overripe eggs, but their egg membranes are abnormally It is hard and completely edible, and there is no known way to soften it, so it is almost never discarded or even harvested.

I think this kind of thing exists not only in salmon but also in many other places.

In short, heretofore, there has been no comprehensive enzyme-utilizing technology for softening these hard meats and producing delicious foods.

C) Means for solving the problem and its effect: In order to solve this problem, the inventor proposed a proteolytic enzyme such as miso as an effective softener for hard and unedible meats and other meats. After selecting the foods and enzymes that contain them, we repeatedly conduct experimental research on the conditions under which these meats become susceptible to the action of the enzymes, and the optimal conditions under which the meats processed under those conditions become more likely to become tender. Ta. It goes without saying that enzymes originally exert specific reactions on specific substrates, but in order to do so, the substrates must be in a state where they can easily undergo the action of the enzyme. 0 For example, in the brewing of pressure oil, we have studied the water addition and steaming conditions for soybeans over many years, especially after the war, in order to make the degree of denaturation of the raw soybean protein the most easily digestible by Aspergillus protease. By perfecting the steaming method, they were able to increase the raw material N utilization rate from the previous 70% to over 90%. Furthermore, it is known that if the high temperature period is long, the denaturation of soybean protein progresses too much and the utilization rate decreases.

The inventor of this enzymatically tenderized food started from the same idea as above, and realized that the state of the protein that causes the hardness of each tough meat is not unique, but is unique to each type of meat. Yes, I found out that it seems to be due to the structural protein area or matrix protein area rather than the muscle protein area, and as a result of various experiments, I found that these protein areas, which are responsible for the hardness of meat, are more sensitive to enzymes. In order to achieve digestibility, it is necessary to perform a specific temperature treatment, and the water used for heating should be diluted salt water or water sprinkling to reduce the amount of components eluted from the meat. After such pre-treatment, over-tenderization such as papain can also be prevented by applying the enzyme-containing food or enzyme agent suitable for tenderizing the meat at an appropriate temperature, pH, and time. The present invention was completed by confirming that this does not occur and that a delicious food whose decomposition taste increases over time can be obtained.

The "proteolytic enzyme-containing food such as miso" of the present invention refers to miso, pressurized oil, koji, amazake, sake lees, natto, etc., which are compatible with hard meat, but those that are sterilized have their enzymes deactivated. Therefore, it is natural that it is invalid. Therefore, soy sauce lees and raw soy sauce are also effective.

"Enzymes" include proteolytic enzymes derived from molds and bacteria, but this may be more suitable for products that dislike the flavor of miso or pressurized oil. In some cases, enzymes derived from bacteria etc. are effective. These are the conditions for the action of enzyme-containing substances, but in general,
The pH of these meats is near neutral and within the action range of most proteolytic enzymes, so there is no need to make any corrections, and they can be kept at room temperature, that is, 25 to 30°C. Softening time is also related to spoilage (especially at room temperature). Depending on the substrate, the meat softens in about 1 to 4 days with a salt content of 2 to 3%, which is within the edible range of meat, with almost no rancidity or other signs of rancidity, or the addition of small amounts of alcohol or other substances. It is easy to avoid spoilage by heating the product after softening.

Next, the optimum temperature is the temperature at which the protein compartment, which is the cause of the firmness of meat, is easily digested by enzymes, but as mentioned above, the optimum temperature is determined according to the properties of the protein compartment, which is the cause of the firmness of the meat. Although it is not possible to make a general statement, it is necessary to make the center temperature reach 40 to 50°C or higher.

Next, an example will be given and explained.

Example 1: Softening of horse shank meat: The shank meat is very hard and difficult to eat. Cut this into small steaks, heat and drain 500g of it in 2L of 50℃ hot water for 15 minutes to obtain 425g of pre-cured rings, make miso-zuke with the following composition, and lightly weigh it. It was aged for 3 days at 27°C. However, as for the miso at this time,
-14728 (Publication 140851/1980) A product with a salt content of 7.5% produced by the manufacturing method of Example 1 was used.The reason is that products with a salt content of 13% or less, such as miso, are within the edible range of meat products2. This was to prevent the bacterial flora from suddenly changing and becoming spoiled when the salt content was reduced to ~3%, and also because it was a low-salt miso with strong umami and sweetness, so we expected a more delicious product.

After 3 days of mixing, the food was really delicious, not too hard or too soft to eat after baking, and had a harmonious flavor of vegetables and miso. At this time, pretreatment at 40°C and 60°C was also performed at the same time, and the same test was conducted, but the hardness remained in the 40°C treatment, and the 60°C
I would like to add that the softness was noticeable.

Example■: Softening of waste chicken: Even though it is called waste chicken, there is a considerable difference in the hardness.
Some of them are somewhat edible, but this is probably due to the slow rotation speed of the chickens at each poultry farm, and the difference in meat quality between the egg-laying hens and the meat part. The sample was taken from the upper part of the meat, which is very hard meat. Miso according to the previous example was used, but since its salt content was 8.5%, some sugar was used to supplement the taste. Collect 745 g of this meat as real meat, and pour about 4 times the amount of brewed vinegar (approximately 0.4% as acetic acid), or 3 L, into 65°C, warm it for 20 minutes, and pre-prepare. 700 g of treated ring was obtained. As in the previous example, this was aged at 27°C for 3 days using the following formulation. Formulation: After 3 days, when this was baked and eaten, it turned out to be a really delicious food with reduced hardness like the previous example, but the skin remained a little hard compared to the inside. This is probably the case at this temperature because there are many hard protein regions.

2) Effects of the invention: As explained above, although the present invention has high-quality protein and nutrients, it is hard and difficult to eat, so it has conventionally been treated as low value or treated as waste. It is effective to easily obtain high-value softened and delicious foods with improved digestibility without any loss of nutrition from livestock fish meat and fish eggs that have been previously used, without requiring any special equipment technology. They are forced to die.

Hard meats and eggs other than those in the examples can also be softened and delicious by setting conditions such as the temperature at which the protein responsible for the hardness acquires enzyme-digestibility and the compatible enzyme content. Although some of this is stated in the main text, we have also confirmed various things in separate experiments. Conventionally, such a consistent method has hardly been known, and implementation of the present invention will greatly contribute to the future development of dietary habits and the food industry.

Claims (1)

[Claims] Animal meat, fish meat, and fish eggs that are too hard and tasteless to be eaten are subjected to the most suitable temperature treatment so that the protein regions that cause their respective hardness become easily digestible by enzymes. Foods containing proteolytic enzymes, such as miso, and softened delicious foods made edible by the action of enzyme agents.