Production of esthetically pleasing care foods using enzyme diffusion during thawing

• Sakamoto Koji

  Department of Clinical Nutrition, Hiroshima International University

• Miyawaki Miyuki

  Department of Clinical Nutrition, Hiroshima International University

• Umegaki Kazue

  Special Elderly Nursing Home Shoujuen

• Ogawa Yasuo

  Christar Corporation

• Toyota Fumihiko

  Christar Corporation

抄録

Freeze-thaw enzyme impregnation methods can be used to produce esthetically pleasing care food. Such methods are difficult to implement in domestic or small-scale cooking facilities because they involve a vacuuming process. While investigating the diffusion of enzymes into foods during freezing and thawing, we found that external enzymes diffused into the food during thawing and softened the product. We therefore investigated the effects of pre-heating, freezing, thawing, and enzymatic preparation methods on promoting enzyme diffusion. The results clarified the optimal processing conditions for promoting enzyme diffusion. Softening seven commercially available vegetables resulted in all vegetables having firmness values of less than 5 × 10⁴ Pa. Unlike conventional freeze-thaw enzyme impregnation methods, enzyme impregnation by diffusion does not require a vacuum device and can be used for home cooking of care food that has retained its esthetic characteristics.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 27 (2), 229-239, 2021

  公益社団法人 日本食品科学工学会

キーワード

• freeze-thaw impregnation
• macerating enzyme
• softening
• enzyme diffusion
• care food

詳細情報

• CRID: 1390569612377498496
• NII論文ID: 130008041692
• DOI: 10.3136/fstr.27.229
• ISSN: 18813984
• ISSN: 13446606
• Web Site: https://www.jstage.jst.go.jp/article/fstr/27/2/27_229/_pdf
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可