JP2001061448A - Production of sea tangle food with fish egg - Google Patents

Abstract

PROBLEM TO BE SOLVED: To improve binding properties of a seaweed raw material to fish eggs in the production of a sea tangle food with the fish eggs. SOLUTION: This method for producing a sea tangle food with fish eggs comprises treating a seaweed raw material such as a sea tangle or a sea mustard with a transglutaminase, a water-soluble casein salt and an alkali agent, separately treating the fish eggs with the transglutaminase, water-soluble casein salt and a water-insoluble casein salt and then laminating or making the resultant fish eggs stick to the surface of the seaweed raw material.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method of producing a kelp food having a child utilizing the enzymatic action of transglutaminase. More specifically, the present invention relates to a method of producing seaweed raw materials such as kelp and seaweed using transglutaminase, a water-soluble caseinate and an alkali agent. And, separately, treating fish eggs with transglutaminase, a water-soluble caseinate and a sparingly water-soluble caseinate, and laminating and attaching the fish eggs to the surface of the seaweed raw material. It relates to a manufacturing method.

[0002]

2. Description of the Related Art Naturally-produced kelp kelp is one in which herring lays eggs on the surface of kelp when laying eggs, and is prized as a delicacy. However, in recent years, the resources of both kelp and herring have been reduced due to overfishing, and the production of kelp with naturally grown offspring has decreased, its value has increased, and it has become very expensive. For this reason, various methods have been used to produce alternative products of kelp with kelp.

For example, Japanese Patent Application Laid-Open No. 52-102458 discloses that kelp is soaked in alkali to solubilize alginic acid as its alkali salt, and this (water-soluble alkali salt) is exuded on the surface of kelp and used as a paste. A method is disclosed in which a fish egg (rose) is adhered and then treated with a coagulating solution to fix the fish egg to kelp (alkali treatment method). However, in the method of treating the kelp with alkali, white spots adhere to the surface of the kelp and are not preferable in appearance, and there is a problem in terms of taste because alkali odor, astringency, bitterness and the like remain. Furthermore, this method involves complicated operations of alkali immersion and coagulation liquid immersion, low effective utilization rate of materials, problems of waste liquid treatment, and the like. There is also a problem that can not be.

Further, Japanese Patent Publication No. 4-29334 discloses that
A method of forming a layer obtained by adding kneaded fish egg protein to a freeze-dried fish egg, forming a layer, vacuum degassing, denaturing the fish protein by a sitting process, and bonding the fish egg and seaweed in a layer is disclosed. ing. However, in the method of using the frozen fish meat protein and bonding the fish eggs to the seaweed by utilizing the sitting function, the fish meat protein needs to be stored frozen, the shelf life is short, However, there is a drawback that pH adjustment is very complicated, and fish eggs adhered in layers are easily peeled off from seaweed by running water, freezing, heating and the like.

Further, Japanese Patent Application Laid-Open No. 7-75531 discloses that transglutaminase and casein are applied to the surface of seaweed raw materials such as kelp, seaweed and the like as a result of intensive studies to solve the problems of the conventional example. (Additional collagen to enhance the adhesive strength) to make the seaweed surface adherent, and then attach the fish eggs to it, the appearance of which is similar to the naturally produced kelp Disclosed is a method (transglutaminase method) that can produce a high-quality child-bearing kelp food with a similar taste and a taste of a naturally occurring child-bearing kelp without alkali odor, astringency, bitterness, etc. (transglutaminase method). Have been. However, even with this method, the adhesion of fish eggs to the seaweed surface is not always practically sufficient.

[0006]

SUMMARY OF THE INVENTION Under the background of the prior art described in the preceding paragraph, the present invention provides a high quality kelp kelp food which is free from the problems associated with the conventional kelp food itself and its production method. It is intended to provide by an excellent manufacturing method.

[0007]

Means for Solving the Problems The present inventor has conducted intensive studies in order to achieve the object described in the preceding section. As a result, seaweeds such as kelp and seaweed were transglutaminase (hereinafter sometimes abbreviated as TG). By combining a water-soluble caseinate and an alkali agent, while treating the fish eggs with TG, a water-soluble caseinate and a poorly water-soluble caseinate, and depositing the fish eggs on the surface of the seaweed. When producing kelp, we found that the quality of kelp obtained was dramatically improved and that the manufacturing process could be dramatically simplified. Completed the invention.

That is, the present invention provides a method of treating seaweed raw materials such as kelp and seaweed with transglutaminase, a water-soluble caseinate and an alkali agent, and separately treating fish eggs with transglutaminase, a water-soluble caseinate and a poorly water-soluble casein. A method for producing a kelp food having a child, characterized by treating with salt and laminating the fish eggs on the surface of the seaweed raw material, and transglutaminase, casein salts and alkali useful for use in such a method. The present invention relates to an enzyme preparation of transglutaminase for the production of kelp food, which is characterized by selecting an agent in an appropriate combination as an active ingredient.

[0009]

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

First, the method for producing the kelp food of the present invention will be described.

The raw material of seaweed, fish eggs, transglutaminase and caseins which can be used in the present invention can be the same as those described in the above-mentioned JP-A-7-75531.

That is, as a raw material of seaweed, for example, Shinkombu, Wakame, Asakusa Nori and the like can be mentioned, and Shinkombu is most preferably used. Not only raw ones but also salted ones or those obtained by desalting them with running water or the like may be used. These seaweed raw materials may be used after being cut into an arbitrary size in advance, or may be cut into an appropriate size after attaching fish eggs. The site to be used is not particularly limited, but most naturally-occurring stems are preferably used since fish eggs are usually bound in a layered manner to stems such as kelp.

Examples of fish eggs include a number of offspring (herring eggs) and their roses, shishamo eggs, tobi fish eggs, salmon roe, and mentaiko, and any of so-called fish eggs can be used. Although there is no particular limitation, a lump of a number child is most preferably used. In particular, by using balsam having a low commercial value, it is possible to effectively use the balsam and to reduce the manufacturing cost. These fish eggs may be used alone or as a mixture of two or more. In addition, for example, fish eggs seasoned with soy sauce, miso, umami seasonings and the like can also be used.

Transglutaminase is an enzyme that catalyzes the acyl transfer reaction of the γ-carboxamide group of a glutamine residue in a peptide chain of a protein. It is an enzyme that forms a crosslinked structure and gels proteins. In the present invention, the action of the transglutaminase causes a cross-linking structure to be formed between the molecules of caseins (described later) to cause gelation, and the gel layer and the alginate layer via Ca derived from the poorly water-soluble caseinate. It is intended to improve the binding of fish eggs to the surface of seaweed by utilizing the strong binding between the seaweed.

The origin and activity (unit) of transglutaminase that can be used in the present invention are exactly the same as those disclosed in the above-mentioned published patent publication (paragraphs 0013 to 0015 of the same publication).

In the present invention, the amount of transglutaminase to be used for treating the seaweed raw material together with the water-soluble caseinate and the alkali agent is 5 to 100 g of the seaweed raw material.
To 3,000 units, preferably 50 to 1,000 units. With less than 5 units, it is not possible to form a film of sufficient strength on the surface of kelp,
If it is more than 3,000 units, it is effective for film formation, but if it is more than 3,000 units, the strength does not increase and it is economically disadvantageous.

On the other hand, the amount of transglutaminase to be used for treating fish eggs together with the water-soluble caseinate and the poorly water-soluble caseinate is 0.0 to 1 g of fish egg protein.
It is preferably used in a ratio of 1 to 50 units, and more preferably in a ratio of 1 to 15 units. 0.01
If the number is less than the unit, the binding of the fish egg to the surface of the seaweed is insufficient. On the other hand, if the number is more than 50, the binding is obtained, but the texture becomes slightly softer than that of natural products. In addition, when the activity of transglutaminase is 1 unit / mg (protein), the amount of transglutaminase is 0.001 to 50 per 100 parts by weight of fish egg protein.
It corresponds to parts by weight, more preferably 0.1 to 1.5 parts by weight, but the amount to be added is adjusted depending on the degree of purification and activity of the enzyme.

Caseins are a kind of milk protein. In addition to free milk casein, casein sodium (casein N) is used.
a), casein salts such as calcium caseinate (casein Ca) and potassium caseinate (casein K). Among these, casein Na can be mentioned as a typical water-soluble caseinate, and casein Ca can be mentioned as a typical poorly water-soluble caseinate. As described above, such caseins form a cross-linked structure between casein molecules by the action of transglutaminase to gel,
This improves the binding of the fish eggs to the surface of the seaweed.

Thus, according to the present invention, the binding of fish eggs to the surface of seaweed can be improved by skillfully changing the caseinate used for treating seaweed raw materials and the caseinate used for treating fish eggs. Has been further improved, and as a result, remarkably excellent freezing resistance (when thawed for freezing after freezing), which was not found in conventional products, in the kelp food prepared by the method of the present invention. In addition, the fish eggs do not peel off from the surface of the seaweed and lose their body as a kelp food. Improving freezing resistance greatly benefits long-term storage and distribution of baby kelp food and greatly enhances the added value of baby kelp food.

The case where the casein salt used in the treatment of the seaweed raw material and the case of the fish egg treatment is skillfully changed as described above is, specifically, in the treatment of the seaweed raw material. And caseinates include water-soluble caseinates (casein N
a) is used, while a water-soluble caseinate and a sparingly water-soluble caseinate (casein Ca) are used in combination for the treatment of fish eggs. The mechanism (principle) by which the binding between the fish eggs and the seaweed (surface) is further improved by this will be described later.

As described above, transglutaminase forms a crosslinked structure between a glutamine residue and a lysine residue in a peptide chain of a protein. By the way, casein is relatively rich in lysine residues (lysine residue supply protein). Therefore, a polypeptide rich in glutamine residues (glutamine residue supply protein), for example, a partial hydrolyzate of wheat protein (such as “Glutamine peptide” manufactured by DMV Japan) is supplementarily used together to form a crosslinked structure. The reaction can be even higher.

In order to make the above-described effects (enhancement of binding properties) of caseins the most evident, casein is used in an amount of, for example, 2 to 5 per 1,000 units of transglutaminase.
0 g is preferably used, and more preferably 5 to 20 g.
It is. This amount may be the same whether it is used on the seaweed side or the fish egg side.

The alkaline agent to be used in the present invention is
It can be the same as that described in the above-mentioned JP-A-52-102458. For example, any of caustic soda, sodium carbonate, 2Na phosphate, Na citrate and the like can be used. 3Na is particularly preferable because the strongest adhesive strength can be obtained. The action of the alkaline agent is
It is the same as in the publication.

By using such seaweed raw materials, fish eggs, transglutaminase, caseins, and alkaline agents, the desired roasted kelp food can be produced as follows.

(1) Principle of adhesion of fish eggs to seaweed surface:
Herring lays eggs on seaweed when laying eggs. At this time, the matured egg becomes harder due to seawater when discharged from the body.
At this time, if it comes into contact with another object, it adheres and does not peel off. This phenomenon is due to the action of seawater salts. Therefore, even if the kelp and the kelp are simply brought into contact, they do not adhere. At this time, by using TG as an adhesive, it becomes possible to adhere. However, since the surface of kelp is an organic acid polymer called sodium alginate,
Can not be glued.

Therefore, first, it is necessary to form a protein film of casein on the surface of kelp. As a method for this, the kelp is made to coexist with a protein solution and TG, and the reaction product is coated on the surface of kelp. Can be considered. Or casein and TG on the surface of kelp
It is conceivable to form a protein film by dusting the powder mixture. As a result of the investigation, it has been found that in the case of the production method of the present invention, the former is sufficient in adhesive strength, but the latter is much simpler in the process and more advantageous in cost.

(2) Pretreatment of kelp (raw material of seaweed) (formation of protein membrane): In the above-mentioned alkali treatment of kelp (Japanese Patent Application Laid-Open No. 52-102458), it is conventionally immersed in an alkali agent. After preparing a liquid, immerse the kelp in this for a long time, drain it, it takes about 60 minutes to stand, and after attaching the fish egg, make the coagulating liquid again, immerse, wash and other processes, work is necessary.

On the other hand, according to the present invention, for example, the dried kelp is immersed in water for about 10 minutes (at this time, Japanese Patent Laid-Open No.
As described in JP-A-75531, if necessary, the kelp is pretreated with a protein-containing solution), and a powder mixed enzyme containing TG, casein Na and an alkali agent (3Na phosphate) premixed on the kelp surface A protein film can be formed on the surface of kelp just by spraying the preparation.
At this time, if a polypeptide having a large glutamine residue content is added, the formation of a protein film is improved. Collagen can also be used as in the above-mentioned JP-A-7-75531.

More specifically, this allows the surface of the kelp to be coated with alginic acid by 3Na phosphate (alkali agent).
Solubilized as salt a and exudes to form a film (layer) of sodium alginate. At the same time, the solubility of casein Na is accelerated by the alkali, the generation of a cross-linking reaction product by TG is accelerated, and the formation of a casein Na film (protein film) on the surface of kelp can be promoted. Two membranes of this sodium alginate membrane and a casein Na membrane formed thereon (they are not clearly separated, and in this sense, may be referred to as a mixed membrane of sodium casein and sodium alginate) Is formed on the surface of kelp so that it becomes easily compatible with the TG, casein Na and casein Ca layers on the fish egg side, and the reaction between casein Ca and sodium alginate progresses to form insoluble Ca alginate, resulting in strong adhesion. A force is generated (see below).

The surface of the kelp and the fish egg can be bonded with 3Na phosphate alone, but the bonding strength is weak (see the above-mentioned Japanese Patent Application Laid-Open No. Sho 5).
The alkali treatment method disclosed in Japanese Patent Application Laid-Open No. 2-102458), and TG and casein Na alone cannot be said to have a sufficient adhesive strength (the transglutaminase method disclosed in Japanese Patent Application Laid-Open No. 7-75531). In either case, if the product is frozen and stored and then thawed, the kelp and fish eggs will easily come off.

However, according to the present invention, the seaweed raw material is treated with TG, casein Na and 3Na phosphate, and optionally a polypeptide, while the fish eggs are treated with TG, casein Na and casein Ca, and , The adhesion between the kelp and the fish egg can be greatly enhanced by treating the kelp and the fish egg together. Regarding the adhesive strength at this time, it is possible to obtain a practically strong adhesive strength such that the two do not come off even after repeated freezing and thawing (excellent freezing resistance).

As is apparent from the above description, according to the present invention, the preparation of the immersion liquid and the coagulation liquid accompanying both the treatment with the alkali agent and the treatment with the coagulation liquid in the conventional alkali treatment method described above. In addition, simplification of steps such as immersion, disposal of the immersion liquid and coagulation liquid, and waste of resources can be prevented. Therefore, the production method of the present invention is naturally economically superior to the conventional alkali treatment method.

(3) Pretreatment of fish eggs: On the other hand, fish eggs (for example, desalted and dehydrated) are obtained by using TG instead of TG, casein Na (water-soluble caseinate) and 3Na phosphate (alkali agent). , Casein Na (water-soluble caseinate) and casein Ca (poorly water-soluble caseinate). That is, for example, a mixture (powder) of these three is added to fish eggs by about 3% (addition) and mixed to form a cross-linking reaction product of caseins (proteins) on the surface of the fish eggs. This gives the fish egg moldability. At that time, casein Ca absorbs the free water of the fish egg (and, of course, also serves as a substrate for TG) and can reinforce its moldability. Also,
If desired, a polypeptide having a large number of glutamine residues can be used in combination. As casein Na and casein Ca, for example, casein Ca can be used at a ratio (weight ratio) of 0.1 to 10, preferably 1 to 5, with respect to 1 casein Na.

Since the fish eggs adhere to each other with TG and casein Na, the lamination with kelp must be performed before the crosslinking reaction by TG progresses excessively.

Casein Ca has an effect of strongly bonding fish eggs to each other as described above, and is extremely effective in strengthening the adhesion between fish eggs and kelp. As in the case of the conventional transglutaminase method (the above-mentioned Japanese Patent Application Laid-Open No. 7-75531), fish eggs and fish eggs and kelp adhere to each other or the fish egg and the kelp alone, but the adhesive force is not necessarily strong. By adding casein Ca here, the adhesive strength between kelp and fish eggs can be dramatically increased. This is because casein Ca is incorporated into the cross-linking reaction product (gel) of caseins formed on the surface of the fish egg, but the pretreated kelp and the pretreated fish egg come into contact in the lamination process described below. In this state (ie, in a state in which Ca is incorporated into the gel on the surface of the fish egg), the Ca in the casein Ca becomes Na alginate on the kelp surface in this state.
To form water-insoluble Ca alginate,
Therefore, it is considered that the protein film (gel) on the fish egg surface and the alginic acid film on the kelp surface are firmly bonded via Ca. From this, it is possible to understand why casein Ca cannot be used for pretreatment of kelp. This is because, if casein Ca is present in the pretreatment of kelp, alginic acid is not solubilized on the kelp surface and does not seep out, and no formation of alginic acid on the kelp surface is observed.

(4) Laminating treatment: The fish eggs pre-treated in this way are spread to a certain size and thickness by using an appropriate container or the like, and the pre-treated kelp is spread thereon. Alternatively, the order is reversed, and the eggs are stacked as they are (when preparing a single-sided kelp) or a certain amount of fish eggs are placed thereon again (when a double-sided kelp is prepared). At this time, it is preferable to perform pressure bonding by taking measures such as placing a weight so that the fish egg and the kelp are in close contact with each other. In addition, at this time, the reaction between TG and casein Na does not proceed too much in both the kelp and the fish egg, and it is needless to say that it is preferable to stack them before solidification. The dried kelp obtained through such a treatment is cut into a desired shape, if necessary, to obtain a product.

It is to be noted that the thickness of the egg of the kelp of the kelp is added. In the alkali treatment method, the fish egg is attached only to the alginate film, so that the fish egg is only thinly placed on the surface of the kelp. According to the method of production, since the adhesion between the fish egg and the surface of the kelp is strong, the ratio of the attached fish egg to the kelp can be freely adjusted, and thus the thickness can be freely adjusted. It can be molded to exactly the same thickness.

(5) Expression of Enzyme Action of TG in Laminating Process: As described above, in the present invention, a cross-linking reaction between casein proteins by transglutaminase is used. As is well known, the expression of an enzymatic action generally requires maintaining a mixture of an enzyme and a substrate under conditions such as temperature and time suitable for the onset of the enzymatic action.
Also in the present invention, the lamination (lamination) in the lamination process described in the above section (4) is reaction-consolidated and adhered under predetermined conditions to complete a kelp with a child. As such a reaction condition, it is allowed to stand at 0 ° C. to about room temperature, preferably 2 ° C. to 10 ° C. for 0.5 to 24 hours. Without special consideration of such conditions, a separate cross-linking reaction step is, of course, not necessary when the laminate is subjected to such conditions in a given manufacturing specific case.

As described above, according to the production method of the present invention, TG and casein Na are treated in combination with an alkaline agent, so that the surface of the seaweed raw material (kelp) has a non-conventional sodium alginate film and casein. To form a double Na film, separately treat the fish egg side and, unlike the seaweed side, treat with TG, casein Na and casein Ca to form a protein film (gel) on the fish egg surface, and The alginate film on the kelp surface and the protein film on the fish egg surface
The casein Ca incorporated into the protein film on the fish egg surface and the sodium alginate in the alginate film undergo a salt exchange reaction to produce alginic acid in the alginate film and insoluble Ca alginate while Ca remains incorporated in the protein film on the fish egg surface The binding affinity between kelp and fish eggs is improved. In other words, the formation of a reaction product and Ca alginate by TG makes it possible to obtain an unprecedented strong adhesion between kelp and fish eggs.

[0040] The adhesive strength of the fish that has been produced in the manner described above can be obtained by subjecting the kelp-bearing food produced in the manner described above to running water, freezing (freezing), thawing, heating or the like. Eggs are so strong that they do not detach from the seaweed surface. That is, as described above, the child-bearing kelp food produced by the method of the present invention has a high freezing resistance so far that it has not been seen in the past, and the child-bearing kelp food using this has extremely high added value. It is.

Therefore, the pre-treated kelp and the fish egg may be laminated and bonded to each other, and then the laminated product may be frozen to produce a frozen kelp food product. There is no particular difficulty in the freezing treatment in this case, and the freezing treatment can be appropriately performed using a conventional freezing technique.

As described above, the method for producing a roasted kelp food according to the present invention has been described mainly on the assumption that kelp is used as a raw material for seaweed and the number of eggs is used as a fish egg. It is obvious from the nature of the present invention that the method of the present invention can be applied.

Next, the enzyme preparation of transglutaminase for producing kelp food of the present invention will be described.

The active ingredient of the enzyme preparation differs between that used for processing seaweed raw materials and that used for processing fish eggs. The former uses transglutaminase, a water-soluble caseinate (casein Na) and an alkali agent as active ingredients, whereas the latter uses transglutaminase and a water-soluble caseinate as the same as the former, but uses the alkali agent in the former. Without using a poorly water-soluble caseinate (casein Ca). In addition, a polypeptide having a large amount of glutamine residues for enhancing the function of the enzyme preparation, for example, a partial hydrolyzate of wheat protein (gluten) (for example,
"Glutamine peptides") can be included. It is needless to say that the compounding ratio of these active ingredients preferably simultaneously satisfies a predetermined amount of each of the active ingredients in the method for producing a roasted kelp food described above. 1,
Per 000 units, 2-50 g of casein Na and 2 to 50 g of alkaline agent can be used, while for treatment of fish eggs, for example, transglutaminase 1,0
Casein Na is also added in an amount of 2 to 50 per 00 units.
g and casein Ca can be from 0.2 to 500 g. In addition, excipients such as soybean protein, lactose, and dextrin that do not hinder the achievement of the object of the present invention can be of course added to improve usability.

In producing the kelp food of the present invention, it is needless to say that the enzyme preparation of the present invention can be used instead of mixing and using transglutaminase, caseinate and an alkaline agent in situ.

Incidentally, there are kelp-wrapped kamaboko manufactured by laminating kelp and surimi (kamaboko, etc.), but these have a weak adhesive force, and have a drawback that kelp peels off, especially when stored frozen. It can be easily inferred that the adhesive force between the kelp and the surimi can be enhanced using the principle of the invention.
In addition, in a kamaboko made by mixing chopped kelp into kamaboko dough (surimi), the kelp may peel off from the cut (cut surface). In such a case,
By using the principle of the present invention to enhance the adhesive strength between the kelp and the dough, it is possible to produce a modified kamaboko that is free from such kelp peeling and has excellent freezing resistance.

[0047]

The present invention will be further described below with reference to examples.

Example 1 Casein Na, a partially hydrolyzed wheat protein hydrolyzate "Glutamine Peptide" (GP) and "Activa TG-AK" (manufactured by Ajinomoto Co., Inc., transglutaminase 0.6%; Phosphoric acid 3
Na (anhydrous) 60% and soybean protein and 39.4%) were mixed at a ratio of 2.5: 2.5: 3.0 (parts by weight) to prepare a dusting powder A (powder preparation). . G
In order to see the effect of P, a dusting powder using lactose, which seems to have no relation to the adhesive force, instead of GP was prepared as dusting powder B (powder preparation).

Separately, dry dried kelp is weighed 1 k per 20 g of the dried kelp.
g of water for 10 minutes to rehydrate. 20 g of kelp (dry matter equivalent) of the above-mentioned dust powder A and dust powder B
Then, after sprinkling with the amount shown in Table 1 below, this and the salted number of children were desalted with tap water and drained, and then laminated on a double-sided kelp (fish egg: kelp: fish egg = 50: 10: 50).
(Parts by weight)).

The obtained laminate was kept at 5 ° C. for 3 hours to carry out a crosslinking reaction with transglutaminase to obtain a double-sided kelp product. Table 1 also shows the evaluation results of this product.

The evaluation criteria for the adhesive force shown in the table are as follows.
×: no adhesion; Δ: weak adhesion; and ：: good adhesion. In addition, the criteria for the comprehensive evaluation were as follows: ×: poor; Δ: good; ○: good; and ◎: very good
It is.

[0052]

[Table 1]

From the above evaluation results, (a) the product without the dust powder was not naturally adhered to the kelp and the texture of the kelp was hard. (B) When the amount of glaze is 1 g, the adhesive strength is weak, but when 2 g is added, the adhesion is very good, and at the same time,
The texture of the kelp was also soft and had a good texture as a kelp with a child. However, it was found that if the amount of addition (c) is too large, the adhesive strength is good, but the kelp becomes too soft. (D) From the result of the experiment number (5) using the dusting powder B, the experiment number (3) containing the GP had stronger adhesion, so the addition of the GP strengthened the adhesion. You can see that it is doing.

Example 2 The surface of Chinese dried kelp (dried product) was wiped with a wet cloth. 2
0 parts (parts by weight; hereinafter the same) of kelp were immersed in 1,000 parts of water for 10 minutes. A: casein Na, “glutamine peptide”, TG
(Specific activity: 1,000 units / g) and phosphoric acid 3N
a in a ratio of 1: 1: 0.07: 0.72 (weight ratio; the same applies hereinafter), and B: casein Na,
A mixture obtained by mixing "glutamine peptide" (GP) and 3Na phosphate at a ratio of 1: 1: 1.6 was prepared. Then, this preparation was applied to 20 g (in terms of dry matter) of kelp at a ratio (amount) shown in Table 2 below.

On the other hand, the offspring of the salted number were thawed with tap water, desalted and drained. As a dusting powder, a mixture of 5 parts of C: casein Ca and 3 parts of “Activa TG-B powder dusting” (an enzyme preparation of transglutaminase manufactured by Ajinomoto Co. consisting of transglutaminase (4.5%) and casein Na and the like), and D: A mixture of 5 parts of casein Na and 3 parts of “Activa TG-B powder dust” was prepared, and each of these dust powders was added to 100 parts of the above-dried fish egg, 8 parts as shown in Table 2 below. I was dusted.

A tray (6 cm × 11 cm × 5 cm) was prepared, and 50 parts of each treated fish egg were placed thereon. The sprinkled kelp was carefully spread thereon, and the fish egg was further placed thereon for about 1 k.
The weight of g was maintained at 5 ° C. for 3 hours to carry out a cross-linking reaction with transglutaminase to obtain a double-sided kelp product.

The kelp of this litter was put in a vinyl bag, the same amount of saturated saline was put in it, and it was frozen. It was evaluated after thawing. The results are also shown in Table 2. The criteria for the adhesive strength and the overall evaluation are the same as in Table 1.

[0058]

[Table 2]

What can be understood from these results is as follows. That is, (a) when the powder mixture preparation (blow powder) is not added to kelp, there is no adhesion between kelp and fish eggs (Experiment Nos. (1) and (4)).
(B) When TG is contained in the preparation, the kelp and the fish egg can be well adhered to each other ((2) and (3)), and the texture is soft. At that time, on the fish egg side, casein Ca (2) has a stronger adhesive force between the fish eggs than casein Na (3), and also has a stronger adhesive force between the kelp and the fish egg.
In addition, the fish egg has a lumpy feeling and is preferably textured.
(C) In the case of the 3Na phosphate preparation containing no TG (Experiment Nos. (5) and (6)), when casein Ca was used on the fish egg side ((5)), the fish eggs and the kelp were used. Good adhesion between fish eggs, but not freezing resistant. There is also a disadvantage that the texture of the kelp at that time becomes hard. (D) When no TG is used on the kelp side and only casein Na is used as the caseinate on the fish egg side (Experiment Nos. (4) and (6)), the kelp fish egg does not adhere.

From the above, it can be seen that it is particularly preferable that TG, casein Na, 3Na phosphate and GP are blended on the kelp side, and that casein Ca is blended on the fish egg side. .

[0061]

According to the present invention, it is possible to easily produce high-quality roasted kelp food with improved binding between seaweed raw materials and fish eggs, and furthermore excellent in freezing resistance.

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Claims (6)

[Claims] 1. A method for treating seaweed raw materials such as kelp and seaweed with transglutaminase, a water-soluble caseinate and an alkali agent, and separately treating fish eggs with transglutaminase, a water-soluble caseinate and a poorly water-soluble caseinate. And a method for producing a kelp food having a child, wherein the fish eggs are laminated and attached to the surface of the seaweed raw material. 2. The method for producing a kelp with a baby carrier according to claim 1, wherein a polypeptide containing a large amount of a glutamine residue is used in treating the seaweed raw material and / or the fish eggs. 3. The method for producing a frozen kelp food according to claim 1 or 2, wherein the fish egg is attached to the surface of the seaweed and then frozen. 4. The transglutaminase used in the method for producing a baby kelp food according to claim 1, which comprises a transglutaminase, a water-soluble caseinate and an alkali agent as active ingredients. Enzyme preparation. 5. It comprises transglutaminase, a water-soluble caseinate and a poorly water-soluble caseinate as active ingredients.
An enzyme preparation of transglutaminase, which is used in the method for producing a roasted kelp food product according to claim 1. 6. The transglutaminase enzyme preparation according to claim 4, further comprising a polypeptide containing a large amount of a glutamine residue as an active ingredient.