JP2000189113A - Processed product of jellyfish - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a processed product of a jellyfish capable of maintaining the texture unique to the jellyfish, imparting elastic favorable gel forming properties, excellent in quality stability and useful for Chinese dishes, etc., by making a transglutaminase act on the raw material jellyfish in a suitable processing and treating step. SOLUTION: This processed product of a jellyfish is obtained by making a transglutaminase (used in an amount of preferably 0.1-25 units based on 1 g of proteins of the raw material jellyfish) act on the raw material jellyfish in a suitable processing and treating step such as a temporary salting step in which improving effects on maintenance of the texture by actions of the enzyme are produced. Furthermore, the raw material jellyfish is preferably dipped in an aqueous solution of the transglutaminase containing saccharides and/or thickening polysaccharides dissolved therein to thereby make the transglutaminase act thereon and one or more kinds of common salt, alum, an organic acid, salts and an alcohol are preferably used in the processing and treating step for the raw material jellyfish.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to transglutaminase, which is used in a processed jellyfish product, to maintain or improve the texture unique to jellyfish, thereby improving the texture of the jellyfish. The present invention relates to a processed jellyfish which can be obtained by acting on a raw jellyfish in a processing step.

[0002] Such a processed jellyfish is produced, for example, by collecting a raw jellyfish, treating it with a transglutaminase, which is a protein cross-linking polymerizing enzyme, in steps such as washing and immersion. be able to. In addition, by using trehalose or other saccharides or thickening polysaccharides in combination, a jellyfish processed product having a crunchy texture and imparting heat resistance, salt resistance and the like without impairing the taste. Can be manufactured. Furthermore, compared with a normal processing method, a jellyfish processed product having stable quality, high yield, and economical efficiency can be manufactured.

[0003]

2. Description of the Related Art Conventionally, natural jellyfish have a water content of 90%.
It is an expensive food material containing the above and producing a small amount. As is well known, jellyfish are often eaten as appetizers for Chinese cuisine.

[0004] As a processing method of jellyfish, usually,
Jellyfish (raw jellyfish) as collected are treated with saturated saline and alum to improve the yield and texture. For other improvements in jellyfish quality and yield,
Various methods have been proposed. For example, JP-A-10-1
Japanese Patent No. 50954 discloses a method in which a perishable jellyfish is immersed in an alcoholic extract of Hosenhana containing alcohol of 10 degrees or more to remove a large amount of water to make the jellyfish hard to perish. Also, Japanese Patent Application Laid-Open No. 10-84
No. 916 discloses a method of immersing a salted jellyfish in a whey protein solution and further heating to obtain a crunchy jellyfish having a texture. Further, Japanese Unexamined Patent Publication No.
Japanese Patent Application Laid-Open No. 121816 discloses a method for obtaining jellyfish of stable quality by immersing a stored jellyfish in warm water of an organic acid and salt as a method for easily returning the jellyfish.
Japanese Patent Application Laid-Open No. 7-194346 discloses that salted jellyfish is first placed in hot water at a temperature of 70 to 98 ° C. for 18 to 2 hours.
Disclosed is a method of immersing the jellyfish in a mixed solution of an organic acid and an alcohol for a second to give the jellyfish a fluffy and chewy texture. And
JP-A-58-23768 discloses that dried jellyfish is washed with water in order to prevent the water retention of the rehydrated jellyfish from decreasing over time, or to prevent the characteristic crunchy texture from being lost due to drip. Thereafter, a method of immersing in a 4% concentration cyclodextrin solution is disclosed.

[0005] As described above, jellyfish have a large amount of water and are easily rotten, and it is difficult to remove the water. Further, the processed product tends to have a soft and chewy texture, and it is difficult to obtain a product of stable quality. Further, in the case of processing using an organic acid, alcohol, or the like, there is a problem in that the smell of the organic acid or the like used in the jellyfish processed product is attached, and the texture and taste unique to the jellyfish are impaired. Also, jellyfish has a problem that proteins in the jellyfish are thermally denatured by heating during the secondary processing step and become cloudy, resulting in a soft texture without a chewy feeling and a firmness. For this reason, some efforts have been made to obtain a crisp texture with salts, alum and the like. However, the process becomes complicated,
Moreover, it is still difficult to obtain a jellyfish having a crunchy and chewy texture. There was also a problem that the yield of the processed jellyfish was low.

[0006]

SUMMARY OF THE INVENTION Under the background of the prior art described in the preceding paragraph, the present invention provides a jellyfish processed product which is free from the problems described in the preceding paragraph and maintains and improves the unique texture of the jellyfish. Aim.

[0007]

Means for Solving the Problems As a result of intensive studies to solve the above-mentioned problems, the present inventor has found that transglutaminase is used alone as a raw material jellyfish at an appropriate place in the production process of jellyfish processed products. When combined with protein hydrolysates, saccharides, thickening polysaccharides, salts, organic acids, alcohols, etc., in addition to this, water retention is improved, the appearance is transparent, high moisture, chewy feeling The present inventors have found that a high quality and stable quality jellyfish processed product having a certain crispy texture can be produced with a good yield, and the present invention has been completed based on such knowledge.

In order to maintain and improve the texture and water retention, transglutaminase acts on polypeptides constituting collagen, which is a main component of jellyfish, to cause a cross-linking reaction, thereby forming a cross-linked structure. It is thought to be due to the formation and strengthening of the collagen polypeptide chain. As is well known, transglutaminase is an enzyme that catalyzes an acyl transfer reaction of a γ-carboxamide group of a glutamine residue in a peptide chain contained in a protein. This transglutaminase uses ε of lysine residue in the protein as an acyl receptor.
When an amino group acts, an ε- (γ-Glu) Lys bond is formed within and between protein molecules.

That is, the present invention provides, for example, the use of transglutaminase alone as a raw material jellyfish at an appropriate place in the production process of jellyfish processed products, or, in addition thereto, partial hydrolysis of proteins, saccharides, and thickening polysaccharides. Sugars, salts,
The present invention relates to a jellyfish processed product which can be obtained by using an organic acid, an alcohol or the like in combination, has a modified texture of jellyfish, has a crunchy feel of natural products, and contains high moisture.

[0010] Here, the natural products will be additionally mentioned. Jellyfish are usually salted, dehydrated, and preserved (main salted) from raw jellyfish collected (eg jellyfish).
More specifically, for example, the collected raw jellyfish is immersed in cold water for about 10 hours to remove the slime, washed, drained, and then covered with 15 to 20% salt containing 5% alum.
Leave for ~ 3 days (temporary salt storage). After that, it is washed with water, and then is subjected to main pickling (main salting) using 15 to 20% of a salt mixed with 5% of alum as above to obtain a product (salted jellyfish). In such a method, alum and salt are used at a high concentration, and collagen is denatured together with dehydration to obtain a crispy texture.

In the present specification, the term "natural" means a jellyfish which is received in August around the year by the above-mentioned manufacturing method and is salted, and has a crunchy, chewy and pleasant texture. is there.

[0012] However, the texture of such a product also deteriorates depending on how it is heated and how it is combined with the ingredients. According to the method of the present invention, a decrease in texture in such a case is prevented, or a further improvement is observed.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.

The jellyfish referred to in the present invention not only refers to so-called jellyfishes of molluscs, which can be used for edible jellyfish and jellyfishes, which are currently used for food, including non-toxic and toxic jellyfish, but also In addition, edible mushrooms and the like are also intended, and are not particularly limited as long as the effects of the present invention are exhibited.

In order to maintain and improve the texture of jellyfish in processed jellyfish, transglutaminase to be added to the starting jellyfish according to the present invention is known to be calcium-independent and calcium-dependent. Have been. Examples of the former include those derived from microorganisms (for example, see JP-A-1-27471). Examples of the latter include those derived from guinea pig liver (see JP-A-1-50382) and those derived from fish (for example, Seki Nobuo et al., "Showa 63").
Proceedings of the Annual Meeting of the Japanese Society of Fisheries Autumn, pp.167 and 219
Page)). Any of these transglutaminases can be used irrespective of their origin as long as they have transglutaminase activity.

There is no particular limitation on the manner in which such a transglutaminase is caused to act on the jellyfish as long as the enzyme acts to maintain and improve the texture unique to the jellyfish.

For example, in the case of raw jellyfish as collected, for example, the raw jellyfish is immersed in an aqueous solution of transglutaminase, or by applying an aqueous solution of transglutaminase to the surface of the raw jellyfish, For powdered enzyme preparations,
This can be performed by sprinkling this on the surface of the raw jellyfish. The raw jellyfish thus treated according to the present invention can subsequently be subjected to a normal temporary salting treatment.
Incidentally, the transglutaminase treatment in this case can also be considered as a part of the temporary salting treatment (broad sense),
In this specification, transglutaminase may be added in the temporary salting step.

In the case of salted jellyfish (according to the conventional method), the salted jellyfish may be desalinated (see Example 2 below) or directly without desalination (see Example 3 below), and may be appropriately treated as described above. Can be attached.

The amount of transglutaminase to be used is from 0.01 to 50 per gram (in terms of dry matter) of the protein of the raw jellyfish.
Units, preferably 0.1 to 25 units. If it is 1 unit or less, the modifying function for jellyfish is weak, and if it is 50 units or more, it is modified, but it becomes slightly hard and brittle. The concentration of the transglutaminase in the aqueous solution can be, for example, 10 to 100 units / dl water from the viewpoint of ease of use.

The activity of the transglutaminase according to the present invention is measured as follows. That is, a reaction was carried out using benzyloxycarbonyl-L-glutaminylglycine and hydroxylamine as substrates, and the formed hydroxylsamic acid was allowed to form an iron complex in the presence of trichloroacetic acid. Then, the absorbance at 525 nm was measured, and the hydroxylsamic acid was measured. A calibration curve is prepared from the amounts of the enzyme and the amount of the enzyme that produces 1 μmol of hydroxamate per minute is defined as the activity unit of transglutaminase and 1 unit (U). For details, refer to the above-mentioned JP-A-1-27471.

When a transglutaminase is added to the raw jellyfish, the modification effect can be further improved by coexisting a protein partial hydrolyzate. For example, a protein partial hydrolyzate such as milk protein or wheat protein (for example, “C-600
0 "or" glupearl "), and such a partially hydrolyzed protein is useful for maintaining and improving the crunchy texture of the processed jellyfish. This is presumably because the added protein partial hydrolyzate causes a cross-linking reaction with the protein in the raw jellyfish.

Specifically, in order to sufficiently exert the effect of modifying the texture of jellyfish by transglutaminase, the raw jellyfish is immersed in an aqueous solution in which transglutaminase and a partial hydrolyzate of a protein are dissolved, or With the same aqueous solution applied to the surface of the jellyfish,
These are treated at 0 to 30 ° C, preferably at 15 to 25 ° C for 10 to 10 ° C.
It can be performed by holding for 120 minutes.

When one or more saccharides and thickening polysaccharides are used in addition to transglutaminase (and optionally a partial protein hydrolyzate) during processing of the jellyfish processed product according to the present invention, The effect can be further improved.

Examples of the saccharide used in the present invention include trehalose, maltose, glucose, amylose and the like. Among them, trehalose is most suitable, but it can achieve the object of the present invention. If there is, it is not particularly limited.

By the way, trehalose can be obtained, for example, by culturing a microorganism having maltose / trehalose converting enzyme producing ability, for example, a microorganism having β-amylase producing ability, in a nutrient medium containing maltose.
The most useful effect of trehalose used in the present invention is to have a preserving effect and a moisturizing effect on a material having a high moisture content as a quality stabilizer. Furthermore, trehalose has a slight sweetness of carbohydrate, and when jellyfish has other tastes such as acidity, saltiness, astringency, and bitterness, it can be harmonized with them. For example, it also has the effect of improving the salty taste and astringency of salt and alum used in the preparation of raw material jellyfish and the astringency, and can be advantageously used for the production of processed jellyfish. It is also characterized in that the taste can be improved with respect to sourness of organic acids and the like. In addition, trehalose is low in reducing property and stable, has permeability to jellyfish and other materials, does not brown when processed, does not emit off-flavors, and has low reducing property. Low viscosity,
Does not impair the appearance of the jellyfish. In addition, it is possible to obtain a modified jellyfish processed product having improved elasticity and water retention, good yield, and good crunchy texture.

The use of saccharides, such as trehalose, is
For example, the following can be performed. That is, as described above, usually, transglutaminase is used in an amount of 0.01 to 5 g per 1 g (dry matter conversion) of the raw material jellyfish protein.
On the other hand, trehalose having a ratio of 1 to 30 per 1 g of jellyfish protein is kneaded well with 10 to 20 times (weight) water of the raw jellyfish. The meat quality of the raw jellyfish can be modified by applying it to the surface or dipping the jellyfish raw material in the jellyfish raw material. At this time, various salts and polysaccharides are used in combination to further enhance the effect. For example, one or several kinds of commonly used alum, salt, phosphate and the like are added. In addition, when the water content of the jellyfish raw material is large, it is preferable to apply a mixture of a predetermined amount of transglutaminase and trehalose directly to the surface of the raw jellyfish. Regarding the reforming effect, there is no particular limitation on the amount of water as long as the object of the present invention is achieved, even when the surface of the raw jellyfish has high water content.

Regarding the jellyfish-processed product manufacturing process according to the present invention, the effect of the present invention is most exerted when the mixture of transglutaminase and saccharide is brought into contact with the surface of the raw jellyfish by dipping or coating. is there. Then, in the step of mixing the various raw materials, as described above, the transglutaminase acts on the collagen protein of the raw jellyfish to cause a cross-linking reaction, and as a result, a crunchy texture and water retention with a chewy feeling. As a result, the yield is improved, and a processed jellyfish having good taste can be obtained.

The method of using transglutaminase when trehalose is used in combination is, for example, as follows. That is, the raw jellyfish is washed with running water and then added to a 0.1% to 3% trehalose aqueous solution at 2 to 30 ° C.
After immersion, a mixture of transglutaminase and trehalose is added to jellyfish in an amount of 0.1 to 5% by weight, and the mixture is kept at 2 to 40 ° C. to allow the transglutaminase to act. The holding time also depends on the temperature, for example, 20 ° C.
(At room temperature) can be 2-3 hours,
At about 10 ° C., it may take overnight, but there is no particular limitation as long as the object of the present invention is achieved. Also,
The added amount of trehalose of the present invention is 0.05 to 30 parts, preferably 0.5 to 20 parts with respect to 1 part (dry matter conversion) of the protein in the raw jellyfish, and 2 to the amount of transglutaminase. About 20 times, preferably 5
10 to 10 times the amount.

The thickening polysaccharide used together with the saccharide or alone has a complementary effect of water retention in the processing step of the raw jellyfish. Examples of such thickening polysaccharides include natural gums such as xanthan gum, locust bean gum, guar gum, tragacanth gum, carrageenan,
Examples thereof include those derived from seaweeds, seeds, bark, and microorganisms such as gum arabic and gellan gum, and are not particularly limited as long as the objects of the present invention can be achieved.

As is well known, expression of an enzyme action requires conditions (so-called optimum) such as temperature and pH specific to the enzyme. However, in the method for producing a processed jellyfish product of the present invention, the raw material jellyfish to which transglutaminase has been added satisfies this condition in other steps without having to go through an independent step of specially setting such conditions. Sometimes. In such a case, of course, an independent step for expressing the enzymatic action of transglutaminase can be omitted.

In addition, the distribution and preservation of the jellyfish processed product of the present invention are as follows.
The treatment can be performed by appropriately using a salt, alcohol, or the like. Specifically, those skilled in the art can easily carry out the method by referring to the examples described later.

According to the present invention, for example, salted jellyfish treated with transglutaminase is desalted appropriately, vegetables and meat are added as ingredients, and seasonings (sugar, salt, soy sauce,
(Seasoning oil, spices, etc.) and subjected to simple heat treatment such as heating, steaming, and oiling to obtain a jellyfish secondary processed product. Such a jellyfish secondary processed product is of course included in the jellyfish processed product according to the present invention. In addition, assuming ingredients of Chinese food, it can be dried jellyfish.

[0033]

Next, the present invention will be described in more detail by way of examples.

Example 1 500 g of raw jellyfish as a raw material was washed with water, and transglutaminase ("Activa TG" (specific activity: 1000 units / g) manufactured by Ajinomoto Co., Ltd.) (specific activity: 1,000 units / g) was added to the mixture as shown in Table 1 below. 30% at 25 ° C. in a 5% aqueous solution of trehalose (“Trehaose” from Hayashibara Biochemical Laboratory).
Minutes. In this aqueous solution, alum was dissolved at a concentration of 3% per raw material jellyfish, and salt was dissolved at a concentration of 15% per raw material jellyfish. The raw jellyfish thus treated with transglutaminase was allowed to stand in a refrigerator for 30 minutes, and then dried with hot air to obtain dried jellyfish. This was a processed jellyfish (dried jellyfish) having an appearance and texture close to that of a natural product.

For comparison, the same operation as a control product was carried out, except that transglutaminase and trehalose were not added, and the obtained product had a soft and crisp texture.

After rehydration of the product of the present invention and the control product, the appearance and texture were evaluated by 10 specialized panels, and as a result, the product of the present invention was almost natural in both appearance and texture. On the other hand, the control product was a rejected product having a soft texture and no crunchy feeling.

[0037]

[Table 1]

Example 2 300 g of salted jellyfish was washed and returned in running water for 1 hour, and 1000 ml of a mixed aqueous solution of salt and alum (salt concentration 15%,
Then, it was immersed for 1.5 days in an alum concentration of 5%. Separately, transglutaminase (“Activa TG” manufactured by Ajinomoto Co., Inc.)
0.4 g and 4.5 g of guar gum manufactured by Taiyo Kagaku Co., Ltd. as a thickening polysaccharide were kneaded well and dispersed well in 15 ml of water. 250 g of raw jellyfish were combined and mixed well, and the mixture was allowed to stand at 2 ° C. for 1 hour to obtain 485 g of salted jellyfish (product of the present invention). In this way, it was possible to obtain a preferable jellyfish processed product exhibiting a crunchy texture with a strong elasticity and a chewy feeling, both in appearance and taste similar to natural ones.

For comparison, the salted jellyfish (control product) obtained in exactly the same manner except that transglutaminase was not added was as soft and weak in texture as in Example 1. .

The control product without the addition of transglutaminase and the product of the present invention were evaluated for appearance, taste and physical properties by 10 expert panels. As a result, the product of the present invention was superior to the control product in all the items. It was a product.

Example 3 To 300 g of salted jellyfish was added powder of transglutaminase (a mixture of 0.2 g of Activa TG manufactured by Ajinomoto Co., Inc., 3 g of trehalose and 5 g of guar gum) and kneaded well. Was spread on 250 g of salted kelp in a sheet form at a thickness of 0.5 to 1 cm, left at 2 ° C. for 0.5 hour, and then cut into 5 cm × 10 cm.
This product was vacuum-packaged and heat-treated at 85 ° C. for 30 minutes to obtain a processed jellyfish product (product of the present invention) which is almost natural.

For comparison, a processed jellyfish was obtained in exactly the same manner except that transglutaminase was not added (control).

As in Example 1, the transglutaminase-free product of the present invention (the product of the present invention) was subjected to sensory evaluation of the appearance, aroma and texture with a specialized panel using the product without the transglutaminase (the control product) as a control. The product of the present invention passed all of the items, whereas the control product failed.

Example 4 15 g of alum and 45 g of sodium chloride (60 g in total) were added to 300 g of raw jellyfish as a raw material, and mixed to absorb water well. After the separated water was discarded, transglutaminase ("Activa TG" manufactured by Ajinomoto Co., Inc.)
5 g and 5 g of xanthan gum as a thickening polysaccharide are mixed,
After standing at 5 ° C. for 1 hour, a seasoning 5 having the composition shown in Table 2 below
Seasoning was performed at 0 g to obtain a processed jellyfish food having a texture close to that of a natural product (the product of the present invention).

For comparison, a processed food of jellyfish was prepared in exactly the same manner except that transglutaminase was not added, but the product did not adhere even after being left for 1 hour, and was broken (control product).

As in Example 1, the product of the present invention was subjected to a sensory evaluation by 10 specialized panels using the product without transglutaminase as a control. As a result, all of the appearance, texture and taste were evaluated. Passed, whereas the control additive-free product (control product) failed.

[0047]

[Table 2]

Inspection Example 1 Using the dried jellyfish obtained in Example 1 (one control product and four products of the present invention, a total of five types, 200 g each), dried shirasu (100 g each) and the following Table 3 The vinegar product (5 points) was combined with a seasoning liquid as shown in (1), and the sensory evaluation was performed. As a result, compared to the control product (1 point), the product of the present invention (4 points) showed any of texture, taste and flavor. Was also preferred.

[0049]

[Table 3]

[0050]

Industrial Applicability According to the present invention, the ability of ε- (γ-Glu) Lys cross-linking between the protein molecule of transglutaminase or the glutamine and lysine in the molecule to the protein collagen, which is the main component of the raw jellyfish, Using
In the processing of raw jellyfish, it promotes cross-linking and polymerization to form a peptide network structure and imparts a favorable gel-forming property with elasticity. It can be provided to.

 ──────────────────────────────────────────────────続 き Continuing from the front page (72) Inventor Yasuyuki Susa 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki-shi, Kanagawa Prefecture Ajinomoto Co., Ltd. Food Research Institute F-term (reference) 4B042 AC05 AD04 AG52 AH01 AK01 AK03 AK04 AK07 AK08 AK09 AP07 AP17 AP18 AP27

Claims (4)

[Claims] (1) In order to maintain or further improve the texture unique to jellyfish in a processed jellyfish product, transglutaminase is prepared by converting a raw material into a raw material in an appropriate processing step in which the effect of maintaining and improving texture is exerted by its enzymatic action. A processed jellyfish which can be obtained by acting on jellyfish. 2. The processed jellyfish product according to claim 1, wherein the transglutaminase is allowed to act by immersing the raw material jellyfish in an aqueous solution of transglutaminase in which a saccharide and / or a thickening polysaccharide is dissolved. 3. A process for processing raw material jellyfish, comprising:
3. The processed jellyfish product according to claim 1, wherein one or more of alum, organic acids and salts, and alcohols are used. 4. The processed jellyfish product according to claim 1, wherein said suitable processing step is a temporary salting step.