What was made by melting meat with Maitake's proteolytic enzyme?
Maitake mushrooms contain an enzyme called protease that breaks down proteins.
So you can melt the meat with Maitake mushrooms.
As a result of the experiment, something unexpected happened.
【table of contents】
１． Maitake mushrooms have great proteolytic ability
２． Is it possible to make meat soy sauce with Maitake mushrooms?
３． How to prevent it from rotting?
４． Experiment start
５． Take the plunge and change direction
６． How does it taste?
７． What I learned from this experiment
８． Explained in the video
Maitake mushrooms have great proteolytic ability
I knew from before that Maitake mushrooms contained proteolytic enzymes.
But I didn't know how much it was.
One day, I made a soup of Maitake mushrooms and pork without thinking about anything.
The combination of Maitake mushrooms and pork just happened to happen without any thought.
So I forgot how many grams of pork I put in, but the finished soup clearly had less meat.
that? Where did the meat go?
Who! ??
ate the meat secretly?
Come out! !!
I felt that way. About the amount of meat
Of course, no one is eating.
Maitake melted the meat.
That was the first time I witnessed the proteolytic ability of Maitake mushrooms.
I thought this was a great ability.
Is it possible to make meat soy sauce with Maitake mushrooms?
I thought that if Maitake had such a proteolytic ability, it would be possible to melt meat with Maitake to make meat soy sauce.
Meat soy sauce is soy sauce made from meat.
And I experimented.
If you mix Maitake mushrooms, minced meat and salt, the meat will be decomposed and matured, and it will be aged for half a year on the assumption that meat soy sauce will be produced.
For details on the results, see this article.
↑ The content explained in this article is about meat soy sauce made by melting meat with the power of rice jiuqu instead of Maitake mushrooms.
The experiment with Maitake mushrooms is a bonus in this article.
If you melt the meat with rice jiuqu, which is the main subject of this article, you can make really delicious soy sauce with meat.
This is an experiment, in which Maitake mushrooms, minced meat and salt are mixed and placed in a jar and left for half a year.
When I opened the lid, it looked like it was aging, but it was rotten.
No, aging has certainly progressed.
To be precise, it was decaying and maturing.
This is made with rice jiuqu.
This can be done well by melting the meat and using the power of Jiuqu to prevent it from rotting for some reason.
When this was cooked and filtered, a clear meat soy sauce was made.
Meat melts with Maitake mushrooms, but it seems to rot.
How to prevent it from rotting?
Then, I thought about how to prevent it from rotting.
First, you can think of a method of increasing the salt concentration.
However, even if you can increase the salt concentration and succeed, the salt concentration of the finished soy sauce will also increase.
If the salt concentration is high, it is difficult to use for cooking. it must be delicious.
Therefore, we focused on the temperature at which proteolytic enzymes are most active.
Maitake's proteolytic enzyme is thought to actively exert its degrading ability at temperatures of about 40 to 60 ° C.
If you keep the optimum temperature, the meat will probably melt in an hour.
If you can make it in an hour, it won't rot.
Instead of not rotting, it is heated until it boils, so it is sterilized before it rots.
So let's heat it to melt the meat.
Experiment start
【Experimental material】
Maitake mushroom 100g
Chicken minced meat 200g
Salt 60g
Finely chop the Maitake mushrooms.
Put chopped Maitake mushrooms, minced chicken and salt in a pan.
Originally, 60g of salt should be added, but for the time being, I made it a little (about 2g).
If you make a mistake and the meat doesn't melt, you can eat it as a meatball with less salt.
All you have to do is add salt after it works.
Then mix.
While mixing this, warm it in a water bath.
The temperature of hot water is about 60 ℃.
The temperature of the meat was cold because it was just taken out of the refrigerator at first, but it gradually increased.
The enzyme should be activated when the temperature of the meat exceeds 40 ° C.
I feel that the meat is softer than it was at the beginning.
The temperature of the meat has risen to about 51 ° C.
The meat has been cooked a little and the color has become whitish.
And the meat is definitely tender.
I cover it and leave it for about 10 minutes or mix it so that the temperature gradually rises.
The meat has exceeded 60 ℃.
The meat has melted.
It became about 64 ℃.
After putting the lid on again and leaving it for about 10 minutes, it completely melted and became like cream.
It doesn't have to be in a water bath anymore, so heat it over an open flame.
I'm going to heat it up to about 70 ℃.
It became 70 ℃.
Cover and leave for about 10 minutes.
It seems that there is not much change anymore.
The meat has melted, but it doesn't feel like soy sauce.
When heated, the meat may melt and at the same time it may be cooked and whitened.
This is not soy sauce by any means.
Take the plunge and change direction
I decided to take the plunge and change the direction and add water to make soup.
It's boiling.
Finally, I added a little grated ginger to the taste accent.
In a bowl, top with green onions to complete the chicken pottage soup.
How does it taste?
It looks like lees soup.
However, this whiteness is not lees.
The whiteness of the melted meat.
The only solid content is Maitake mushrooms.
How should we express this taste?
The chicken pottage soup is just right.
The meat melts and becomes muddy, and the texture is rough.
There may be fine grains of meat in micro units.
The taste is like liquefied chicken.
The flavor of Maitake mushrooms and ginger are a nice accent.
The protein in the meat should have been broken down and rich in amino acids, but the taste was not so strong.
Not all amino acids have umami, so it doesn't mean that amino acids have umami.
It was neither delicious nor unpleasant.
... is my impression.
My wife left. She must have been unpleasant.
What I learned from this experiment
- Maitake melts the meat.
- The enzyme of Maitake mushroom is most activated at about 60 ℃.
- It is difficult to make meat soy sauce with Maitake mushrooms.
- The taste of chicken pottage is not good.
Maitake melts the meat.
I felt that the proteolytic enzyme of Maitake mushrooms was most activated at around 60 ℃.
It is difficult to make meat soy sauce using Maitake mushrooms.
The taste of chicken pottage soup is not very good.
This doesn't mean it's definitely not tasty, just because the recipe has room for improvement.
There is still a possibility of using Maitake mushrooms.
For example, if you have a weak gastrointestinal tract or have weak teeth, you may want to use Maitake mushrooms to melt the meat before supplementing with protein.
It melts the meat most at about 60 ℃, so if you put Maitake mushrooms and meat in it and leave it at a temperature of about 60 ℃ for a while, the meat will melt and decrease.
If the temperature exceeds 80 ℃, the enzyme will be inactivated, so it is recommended to put the maitake mushrooms and meat in water at room temperature and heat them gradually to keep the temperature around 60 ℃.
Even if you put Maitake mushrooms and meat in boiling water, the meat will not melt.
Melting meat does not mean that it is tender.
It feels like you're running out of meat.
It feels like you've lost the amount of meat, but it's the same in terms of nutrition.
Explained in the video
In the video, I appear myself and talk passionately.
There are some things that can only be expressed in videos, so please have a look.