JPS6232908B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for enzymatically treating meat.

More specifically, the present invention relates to an enzyme treatment method for appropriately softening whole pieces of meat.

It is well known that when frozen beef or salmon fillets are cooked as they are, the tissue shrinks and becomes very tough.

In the present invention, by enzymatically treating a liquid oil composition in which a proteolytic enzyme is suspended for a long time of 8 hours or more at 10°C or lower, the entire product can be made to have appropriate softness. The benefits, especially for the meat industry, are enormous.

(Prior Art) Conventionally, in order to tenderize beef, etc., beef, etc. is immersed in an aqueous solution or emulsion of a proteolytic enzyme, or
Proteolytic enzymes are mixed into solid fat and brought into contact with meat during cooking.

(Problems to be Solved by the Invention) However, even if an aqueous solution or emulsion of a protease is added to beef, etc., the permeability is poor and only the surface becomes soggy, or the extract content remains in the enzyme aqueous solution. There were many problems such as the liquid flowing out and impairing the taste.

Furthermore, even if a proteolytic enzyme is mixed into solid fat and the solid fat is heated and melted to cause an enzymatic reaction when cooking meat, the enzyme is quickly deactivated at high temperatures (for example, 100°C) and there is not enough enzyme. It cannot receive a reaction. In addition, the appropriate temperature for enzyme action (for example, 40
(°C), the enzyme reaction is so fast that only the surface is enzymatically decomposed, making it impossible to soften the inside of the meat.

(Means for Solving the Problems) The present inventors have conducted extensive research into improving the permeability of proteolytic enzymes into meat in order to make the entire piece of meat, which becomes hard when cooked, appropriately tender. In the present invention, the problem has been solved by using a liquid fat composition in which a proteolytic enzyme is suspended in fat and oil, immersing meat in this composition, and subjecting the meat to enzyme treatment at low temperature for a long period of time.

The present invention provides a method for enzymatically treating meat, which comprises immersing meat in a liquid fat composition containing 0.05 to 0.5% proteolytic enzyme suspended in fat, and enzymatically treating the meat at 10°C or lower for 8 hours or more. It is.

Generally, suspending proteolytic enzymes in liquid fats and oils is not something that can be predicted due to problems with inactivation and dispersibility of proteolytic enzymes in fats and oils. It is not known that enzymes have been effectively utilized in suspension.

The present inventors tackled this problem and conducted tests, and surprisingly found that proteolytic enzymes are uniformly dissolved or dispersed in liquid fats and oils, and that deactivation hardly occurs. Furthermore, meat is immersed in the liquid oil composition obtained here and heated to 10°C.
If the meat is treated with enzymes for at least 8 hours, preferably 24-48 hours, the meat will be affected by proteolytic enzymes.
It was found that the whole meat became uniformly soft and that the flavor components of the meat did not dissolve out.

The fats and oils used in the present invention may be any edible fats and oils, including vegetable oils and animal oils, and may also be mixtures thereof. However, it must be in liquid form during enzymatic action.

For example, peanut oil, coconut oil, cottonseed oil, sunflower oil, palm kernel oil, rapeseed oil, corn oil,
Soybean oil, safflower oil, rice oil, sesame oil, olive oil, or an appropriate mixture of these oils are effectively used.

Furthermore, the protease used may be of animal origin, plant origin, or microextract origin, and all kinds of enzymes may be used. Proteolytic enzymes of animal origin include pepsin and trypsin, those of plant origin include papain and bromelain, and those of microbial origin include bacterial protease, filamentous fungal protease, basidiomycete protease,
There are many proteolytic enzymes such as actinobacterial protease, and furthermore, there are many proteolytic enzymes such as acidic protease, neutral protease, and alkaline protease.
These proteolytic enzymes are effectively used. Also,
Although highly purified proteolytic enzymes may be used, commercially available crude enzymes are also sufficient.

A suitable amount of proteolytic enzyme is added to the fat or oil, but the amount is limited to a level that allows the proteolytic enzyme to be uniformly suspended in the fat or oil. It is sufficient to add the protease in an amount of about 0.05 to 0.5%.

Simple stirring is sufficient for mixing, and if you stir for 2 to 3 minutes with a gently rotating stirrer,
The proteolytic enzyme is uniformly suspended, and a liquid fat composition with almost no turbidity is obtained.

The proteolytic enzyme in the liquid fat composition obtained here remains active forever and can be used for a long period of time.

In the present invention, the liquid oil and fat composition obtained here is used to prepare fillets of beef, salmon, etc. that have become hard due to freezing, or meat that has become hard due to heating and cooking, to a thickness of about 1 to 2 cm. It is immersed as. Enzyme treatment is carried out at a temperature of 10°C or lower at which the liquid oil composition does not become solid, preferably 5 to 10°C. The temperature of enzyme treatment using liquid oil composition is
If the temperature exceeds 10 degrees Celsius, the enzyme action will be too rapid, and the food will become soft near the surface and will not soften all the way to the center.

Further, the enzyme treatment time is 8 hours or more, preferably about 24 to 48 hours. In the present invention, the processing temperature is quite low, below 10°C, so if the processing time is shorter than 8 hours, the meat will hardly become soft, but after 8 hours, the meat will become very soft.
It will soften to a moist and soft texture within 24 to 48 hours.

(Effect) In the present invention, a liquid oil composition in which 0.05 to 0.5% of proteolytic enzymes is suspended is used, and the proteolytic enzymes are removed by long-term treatment at a low temperature of 10°C or lower for 8 hours or more. It spreads gently throughout the meat, giving the meat a uniform tenderness.

In addition, since this liquid oil and fat composition does not contain any water, it does not elute flavor components of meat and does not cause any change in taste.

Next, production examples and examples of the present invention will be shown.

Production Example 1 20 g of Aspergillus protease (trade name: Panchidase NP-2) was added to 10 kg of safflower oil and stirred for 3 minutes to obtain a uniform liquid oil composition.

Production Example 2 10 g of papain was added to 10 kg of corn oil and stirred for 2 minutes to obtain a uniform liquid fat composition.

Example 1 500g of the liquid oil composition obtained in Production Example 1 was placed in a container, a 1cm thick piece of frozen beef was placed in it, and the mixture was heated at 10°C.
After letting it sit for 48 hours, I grilled it in a frying pan and the resulting steak was so tender that I couldn't believe it was frozen meat.

Example 2 500g of the liquid oil composition obtained in Production Example 2 was placed in a container, a 1cm thick salmon fillet was placed in it, and the mixture was heated at 10°C.
After letting it sit for 48 hours, I grilled it in a gas grill and the result was tender grilled salmon.

Claims (1)

[Claims] 1 Meat is immersed in a liquid oil composition made by suspending 0.05 to 0.5% proteolytic enzyme in oil and fat, and heated to 10°C.
A method for enzymatically treating meat, characterized by enzymatically treating meat for 8 hours or more with the following: