JP2002112741A - Method for manufacturing new seafood-paste product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for manufacturing a new seafood-paste having soft and elastic palatability although conventional seafood-paste products have hard and elastic, or soft and inelastic palatability. SOLUTION: This method for manufacturing the seafood-paste is carried out as follows. Minced marine flesh and soybean protein are used at the ratio of minced marine flesh: soybean protein = (40:60) to (75:25), and an alkaline inorganic salt and transglutaminase are added to a minced flesh material which has been prepared by adding 3.2-6.7 pts.wt. of water and 0.1-1.4 pts.wt. of an oil and fat to 1 pt.wt. (by dry weight) of the total of the minced marine flesh and soybean protein.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for producing a novel fishery kneaded product comprising a soft but resilient texture comprising a fish meat surimi, a soybean protein, an oil and fat, an alkaline inorganic salt and a transglutaminase. .

[0002]

2. Description of the Related Art In recent years, not only fishery products such as Kamaboko of Odawara but also commercially available fishery products that are soft, have a low elasticity and are easy to eat have been marketed as representatives of hard and high elasticity due to diversification of tastes. Has come to the market.

Hitherto, Japanese Patent Laid-Open No. 1-30 discloses a method for producing a fishery kneaded product using a combination of fish meat protein and soybean protein.
9661 and JP-A-62-1144 are disclosed. These are contents that add more water than the conventional method and add soy protein, and they were unprecedented fishery kneaded products as a soft texture, but lacking elasticity, the more water added, the more shape retention Poor performance required filling the container and heating, which restricted the work.

[0004] JP-A-55-40028 discloses an attempt to improve the texture by adding a phosphate or the like to fish meat protein and soybean protein. This sets the texture of Kamaboko made with only surimi as a texture target.

Several patent applications relating to fish protein and transglutaminase have been published so far. For example, Japanese Patent Application Laid-Open No. 64-10949 relates to a method for producing a food in which texture and physical properties are improved by adding and mixing transglutaminase to fish meat protein and soybean protein. In the present invention, there is no description about an alkaline inorganic salt, and there is no restriction on the fine ratio regarding the combination of fish meat and soybean protein.

[0006] In addition, patent applications relating to transglutaminase II and fishery products, for example, JP-A-4-15876
In No. 5, there is a method relating to the production of a new kamaboko in which transglutaminase is added to fish meat surimi and the dough is bundled to form a fiber bundle or a sheet form. JP-A-9-2990
No. 65 discloses information on the production of a fishery product, which is characterized by adding a transglutaminase and a protease inhibitor to fish meat and performing an enzyme reaction.

[0007] A patent application relating to the preparation of transglutaminase is disclosed in JP-A-6-113796. An enzyme preparation for a kneaded product containing transglutaminase and an alkaline earth metal salt of an organic acid, and an alkaline earth metal salt of an organic acid are disclosed. This is a content related to an enzyme preparation characterized by being calcium lactate. Also, Japanese Patent Application Laid-Open No. 2000-4841 has a patent application for an enzyme preparation for fishery paste products or animal meat paste products containing transglutaminase containing an alkaline inorganic salt and a coated acid. There is a statement that it may be contained. However, these two patent applications do not disclose a specific texture, though they relate to pharmaceuticals and are intended for fishery products. Also, there is no detailed disclosure of the ratio of the mixture of fish meat and soy protein. As described above, many inventions relating to a method for producing a water-kneaded product have been filed, but none of the prior arts, which is a subject of the invention of the present application, has a new soft and elastic texture.

[0008]

SUMMARY OF THE INVENTION An object of the present invention is to produce a soft and resilient fishery kneaded product having a new texture, which has never existed before.

[0009]

Means for Solving the Problems As a result of intensive studies to solve the above-mentioned object, the present inventor has determined that soybean protein, oil and fat, and water are determined by a certain mixing ratio in surimi fish meat, By adding salt and transglutaminase, the present inventors have found that a soft and elastic fishery kneaded product having a new texture can be obtained, and the present invention has been completed.

That is, in the present invention, the ratio of fish meat surimi: soy protein is 40:60 to 75:25 in terms of dry weight ratio, and 3.2 to 1 part of the total dry weight of fish meat surimi and soy protein. 6.7 parts by weight of water, 1 to 1 part of dry weight of fish meat surimi and soybean protein, and 0.1 to 1.4 parts by weight of fats and oils are added to a surimi material, to which an alkaline inorganic salt and transglutaminase are added, followed by heating. This is a method for producing a new fishery product having a soft and elastic texture. The physical properties of this new texture were 5 cm on the cut surface obtained by cutting the sample to a height of 2 cm, a width of 3 cm, and a width of 2 cm.
using a spherical plunger of 5 mm and a sample table of 5 cm /
The breaking strength measured by a rheometer under the condition of increasing in min is 75 to 165 g, and the deformation distance is 10 to 13
mm.

[0011]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention does not require any special operation, and can be manufactured in the same manner as a conventional method by mixing raw materials within the range specified in the claims. . In addition, salts, seasonings, starch and the like can be used in the usual range. That is, a commercially available fish meat surimi can be used, and one or two kinds of fish meat surimi, walleye pollock, eso, horse mackerel, mackerel, sardine, flash, iris, finfish, hockey, cod, hake, etc. manufactured by a conventional method can be used. More than one species can be used. Preferably, it is suitable for the production of a fishery kneaded product whose purpose is to use 50% or more of surimi derived from Alaska pollack.

As the soybean protein, an isolated soybean protein having a high protein content and a concentrated protein are suitable, and the isolated protein and the concentrated protein can be used in combination.

The dry weight ratio of the surimi to soy protein used is 40:60 to 75:25, preferably 40:60.
60-65: 35. If the surimi ratio is greater than the description, it will be a regular kamaboko texture with hardness and elasticity,
Below the description, the texture becomes soft and inelastic, and the desired product cannot be obtained.

The amount of water is 3.2 to 6.7 parts by weight, preferably 3.6 to 6.7 parts by weight, based on 1 part of the total dry weight of the fish meat surimi and the soybean protein. If the water content is less than the description, the texture becomes rough, and if the water content is more than the description, the texture becomes soft but not elastic, and the desired product cannot be obtained.

The oils and fats may be any edible oils and fats such as animal oils, vegetable oils, transesterified ones, powdered oils and fats, and these can be used alone or in combination.
The fat is 0.1% to 1 part of dry weight of surimi and soy protein.
The content is preferably from 1.4 to 1.4 parts. If the amount is more than 1.4 parts, the texture becomes fluffy and contains air. If the amount is less than 1.4 parts, the texture becomes close to that of ordinary fish cake, and the desired texture cannot be obtained.

The alkaline inorganic salt is not particularly limited as long as it can be used as a food additive, and examples thereof include trisodium phosphate, polymerized phosphate, calcium carbonate and the like. The amount of the alkaline inorganic salt to be added is usually 0.1 to 15 per 1 g of protein contained in the raw material.
0 mg, preferably 1 to 15 mg. Of course, this range is only a rough guide, and varies depending on the state of the raw material surimi. The addition amount is determined from the viewpoint of promoting the elution of the salt-soluble protein myosin.
It is an amount to be raised in the range of 0.5. Actually +0.0
A rise in the range from 5 to +0.4 is preferred. If the added amount is less than this, the elasticity is lacking, and if it is more than this, the pH of the product becomes too high, and the storage stability is deteriorated.

Transglutaminase includes calcium-independent and calcium-dependent transglutaminase, and any transglutaminase can be used, and the source and production method are not limited. A commercially available enzyme preparation can also be used.

The purpose of the use of transglutaminase is achieved by the amount generally used for a water-mixed product. Usually, 0.01 to 100 per gram of protein contained in the raw material of the kneaded product
Units, preferably 0.1 to 50 units, can be added. Of course, these ranges are only a rough guide, and can be appropriately adopted as long as a product within the range of the present invention can be obtained. The reaction conditions of the enzyme are suitably a temperature of 5 ° C. to 45 ° C. and a time of about 5 minutes to 24 hours. However, the present invention is not limited to this, and a product within the scope of the present invention can be obtained. If it is within the range, it can be adopted as appropriate.

As for the molding, there are an oval type, a rod type, a square type, a ball shape and the like, but the present invention is not limited thereto. In addition, as the heating step, fried, steamed, fried after steaming and the like can be mentioned. By the way, the rheometer numerical values in the claims of the present invention are numerical values obtained by measuring the fried fish obtained by frying a dough for fishery products under the conditions described.

The condition for measuring the breaking strength by a rheometer is a value obtained by cutting a sample to a height of 2 cm, a width of 3 cm and a width of 2 cm, using a 5 mm spherical plunger, and raising the sample table at a rising speed of 5 cm / min. .

The present invention specifies the combination of the above raw materials. That is, the fish meat surimi and the soybean protein are blended in a specific ratio, and in particular, the ratio of the soybean protein and the amount of water added are larger than those of the conventional fishery products. However, by itself, the addition of transglutaminase and an alkaline inorganic salt increases soy protein and water content, since it does not deviate from the range of hardness and elasticity of soft fishery products that are conventionally marketed. While being added, it led to a new texture that is soft and resilient.

Hereinafter, embodiments of the present invention will be described with reference to examples. In addition, the transglutaminase used in the actual examples is the actinomycete streptoverticillium unless otherwise specified.
(Streptoverticillium mobaraense IFO 13819), which had a specific activity of 1000 units / g was used. The activity was measured as described in JP-A-64-27471.
The method described in Japanese Patent Publication No.

(Example 1) Fish meat surimi (Suke tougara land second-grade surimi / Tokai starch company product, water content 80%) 100
Parts (parts by weight, the same applies hereinafter) were emptied with a silent cutter, and then 3 parts of salt was added to perform salt mashing. Premixed soy protein emulsion card 148.
5 parts <isolated soy protein (Adipron SU,
(Hereinafter abbreviated as AP-SU) 94% solid content 86% protein content)
19.8 parts, soybean oil 9.9 parts, water 118.8 parts>. Next, 61.2 parts of water, 0.0128 parts of transglutaminase, and 0.12 parts of trisodium phosphate
Parts, sugar as a seasoning 18.5 parts, potato starch 18.5
And 2.8 parts of "Ajinomoto" were added and mixed with a silent cutter to obtain a kneaded dough. The obtained kneaded dough was formed into an oval mold and fried at 160 ° C. for 4 minutes to obtain a fried bite-like food.

Example 2 A fried bite-like food was obtained in the same manner as in Example 1 except that the water content was changed to 81.2 parts after the addition of the soybean protein emulsion curd.

(Comparative Example 1) A system obtained by removing trisodium phosphate and transglutaminase from the formulation of Example 1,
A fried bite-like food was obtained in the same manner as in Example 1.

(Comparative Example 2) A fried bite-like food was obtained in the same manner as in Example 1 except that water was removed after the addition of the soybean protein emulsion curd.

(Comparative Example 3) A fried bite-like food was obtained in the same manner as in Example 1 except that transglutaminase was omitted from the composition of Example 1.

Comparative Example 4 A fried bite-like food was obtained in the same manner as in Example 1 except that trisodium phosphate was omitted from the composition of Example 1. Table 1 summarizes the mixing ratios of Example 1 and below.

[0029]

[Table 1]

Measure the breaking strength and deformation distance of the finished new fried fish-like food with a rheometer (Fudo Industry Co., Ltd., model number NRM-2002J, sample height 2 cm, width 3 cm, cut 2 cm, use 5 mm spherical plunger). The results are shown in Table 2 together with the results of sensory evaluation (combination of comments) by five skilled panels. The higher the value of the breaking strength, the harder the material. The greater the deformation distance, the greater the elasticity.

[0031]

[Table 2]

Next, examples in which the type of soybean protein and the amount of water added were changed are shown below. (Example 3) 100 portions of fish meat surimi (Suketotara land 2
(Grilled surimi / Tokai Starch Co., Ltd., water content 80%) was emptied with a silent cutter, and then 3 parts of salt was added to perform salting. 6. 66.8 parts of soy protein paste previously mixed <concentrated soy protein (Ajipron KT, hereinafter abbreviated as AP-KT) solid content 96%, solid content 96%, oil content 33%, oil content 33%) 4 parts, water 53.4 parts>. Next, 70.1 parts of water, 0.0128 parts of transglutaminase, 0.1% of trisodium phosphate.
2 parts, as a seasoning, 13.3 parts of sugar, potato starch 1
3.3 parts and 2.0 parts of "Ajinomoto" were added and mixed with a silent cutter to obtain a kneaded dough. The obtained kneaded dough was formed into an oval mold and fried at 160 ° C. for 4 minutes to obtain a fried bite-like food.

Example 4 A fried bite-like food was obtained in the same manner as in Example 3 except that the amount of water after the addition of the soybean protein paste was changed to 80.1 parts in the formulation of Example 3.

(Example 5) 100 parts of fish meat surimi (Suketotara land second-grade surimi / Tokai starch product, water content 80
%) With a silent cutter and then 3 parts of salt were added to carry out salting. Then, 100 parts of soy protein paste (20.0 parts of concentrated soy protein ("AP-KT" manufactured by Ajinomoto Co., Inc., solid content: 96% solid content: 63%, oil content: 33%), 80 parts of water)> Added and mixed. Next, 80 parts of water, 0.012 of transglutaminase
8 parts, 0.12 parts of trisodium phosphate and seasoning
15.7 parts of sugar, 15.7 parts of potato starch, "Ajinomoto"
2.4 parts were added and mixed with a silent cutter to obtain a kneaded dough. The obtained kneaded dough was formed into an oval mold and fried at 160 ° C. for 4 minutes to obtain a fried bite-like food. Table 3 shows the compounding ratios of Examples 3 to 5.

[0035]

[Table 3]

Table 4 summarizes the physical and sensory evaluations of Examples 3 to 5.

[0037]

[Table 4]

An isolated soybean protein ("Adipron H" manufactured by Ajinomoto Co., Inc.)
An example using S2 (hereinafter abbreviated as AP-HS2) is shown below. (Example 6) 100 parts of fish meat surimi (Sea Futara Offshore F
(A-class surimi / Tokai Starch Co., Ltd., water content 80%) was emptied with a silent cutter, and then 3 parts of salt was added to perform salt mashing. 150 parts of soy protein emulsion card premixed therein <isolated soy protein (AJI-NO-MOTO Co., Ltd. "AP-HS2" 95% solid content 86% protein content):
Soybean oil: water = 1: 1: 6> was added and further mixed. Next, 100 parts of water, 0.0128 of transglutaminase
, 0.12 parts of trisodium phosphate, 18.5 parts of sugar as a seasoning, 18.5 parts of potato starch, and 0.5 part of "New Neri Ami" (manufactured by Ajinomoto Co., Ltd.), and kneading by mixing with a silent cutter. I got the dough. Forming the obtained kneaded dough into an oval mold 16
Fried at 0 ° C for 4 minutes to obtain a fried bite-like food.

(Example 7) A soybean protein emulsion curd "AP-HS2": a fried rice cake in the same manner as in Example 6 except that the ratio of soybean oil: water was 1: 3: 6. Got food.

(Example 8) 100 parts of fish meat surimi (SUKETOTA offshore FA grade surimi / Tokai starch product, water content 80)
%) With a silent cutter and then 3 parts of salt were added to carry out salting. 150 parts of soy protein emulsion curd premixed therein <isolated soy protein (AJI-NO-MOTO Co., Ltd. “AP-HS2” solid content 95%, protein content 86%): soy oil: water = 1: 3: 6> Was added and mixed. Next, 137.5 parts of water, 0.0128 part of transglutaminase, 0.12 part of trisodium phosphate, 20.5 parts of sugar as a seasoning, 20.5 parts of potato starch,
0.54 parts of “New Neri Ami” (manufactured by Ajinomoto Co.) was added and mixed with a silent cutter to obtain a kneaded dough. The obtained kneaded dough was formed into an oval mold and fried at 160 ° C. for 4 minutes to obtain a fried bite-like food. Table 5 shows the compounding ratios of Examples 6 to 8, and Table 6 shows the physical property measurement and sensory evaluation results.

[0041]

[Table 5]

[0042]

[Table 6]

For reference, the breaking strength and the deformation distance of a commercially available food were measured by a rheometer and are shown in Table 7. It has been found that the physical properties of these conventional foods are clearly different from those of the above-mentioned present invention.

[0044]

[Table 7]

[0045]

By implementing the present invention, surimi,
It is possible to produce a new fishery kneaded product that is not obtained conventionally and is rich in elasticity from soybean proteins and oils and fats.

Claims (2)

[Claims] 1. The ratio of ground fish meat: soy protein is 40:60 to 75:25 in terms of dry weight ratio, and 3.2 to 6.7 with respect to 1 part of total dry weight of fish meat surimi and soy protein.
After adding an alkaline inorganic salt and transglutaminase to a surimi material in which 0.1 to 1.4 parts by weight of fat and oil are added to 1 part by weight of water, 1 part by weight of dried fish meat and soybean protein, and then heating. Production method of new fishery products. 2. The method for producing a novel fishery product according to claim 1, wherein the fishery product has a breaking strength of 75 to 165 g as measured by a rheometer and a deformation distance of 10 to 13 mm.