JP2007185135A - Feed raw sausage and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide feed raw sausage excellent in both of resiliency and palatability: and to provide a method for producing the feed raw sausage. <P>SOLUTION: The feed raw sausage comprises 100 pts.wt. of ground raw fish meat, 0.1-10 pts.wt. of vegetable protein, and 0.5-10 pts.wt. of transglutaminase. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a raw sausage for feeding to fish or sea animals and a method for producing the same.

  In recent years, due to overfishing, weather changes, price increases, etc., it has become difficult to obtain raw and frozen fish such as salmon, salmon, hokkake, salmon, salmon, sword fish, salmon and the like. For this reason, a wide variety of feeds have been proposed for fish and sea animals, and some of them are actually used.

  A general feed is produced by adding pressure to a feed material such as fish meal, soybean oil cake, starch powder, fats and oils, and kneading the mixture, and then pressurizing and heating. The feed manufactured in this way has the advantages of low cost, little alteration during storage, and simple feeding operation (see, for example, Patent Document 1).

  In recent years, food suitable for tuna and the like has been demanded. However, it is impossible to produce a solid feed having a required size by the conventional bonding method. In view of such a problem, a technique for producing a feed of an arbitrary size by combining two or more kinds of solid feed with an edible casing to produce a secondary feed is known (for example, Patent Documents). 2).

Also known is a technique for producing a feed in which a collagen casing is filled with surimi raw fish meat or fish processing waste to which additives such as gelatin are added (see, for example, Patent Document 3).
JP 01-077752 A (Claims) JP 2004-097064 A (Claims) JP 2004-65167 A (Claims)

  However, the feed manufactured by the conventional technique has the following problems. The feeds disclosed in Patent Literature 1 and Patent Literature 2 are suitable when feeding a certain kind of fish. However, since a heating step is taken during the production process, and the protein contained in the feed is denatured by heating at a high temperature, such a feed can be used for mammals or large fish such as dolphins, There is a high possibility that the taste of odon, walrus, sea lion, penguin, killer whale, fur seal, seals, etc. will be significantly impaired, and that it may cause indigestion.

  For this reason, with respect to food for mammals or large fish, a method has been adopted in which fish and the like are obtained from various landing sites through a fisheries freezing company or the like. However, the size of the bait for mammals or large fish is a specific size suitable for the mammal or the like. For this reason, from the viewpoint of availability of fish and the like, it is not necessarily said that the fish can be obtained stably. In particular, in view of the recent trend of rising prices of fish and the like, it is apparent that it is difficult to obtain them.

  In view of this situation, it is common to process fish of various sizes into surimi-shaped fish meat and remold it in the same way as other kneaded products. In the case of the feed disclosed in Patent Document 3, it can be given to a fish-eating animal such as a zoo or an aquarium by hand, and even if it is thrown into a water tank, the filled one does not easily jump out. . However, since additives such as gelatin are used, extra water must be added, and it is difficult to improve the adhesion of fish meat. As a result, the elasticity of the resulting product is very low.

  The present invention has been made in order to solve the above-mentioned problems, and the object of the present invention is to provide a raw sausage for food excellent in both elasticity and palatability and a method for producing the same. Objective.

  To achieve the above object, the present invention provides 100 parts by weight of raw fish meat, 0.1 to 10 parts by weight of vegetable protein, and 0.5 to 10 parts by weight of transformer. Raw sausage for feed containing glutaminase. If it is set as the raw sausage for a feed of such a structure, it will become the feed which has the adhesiveness better than the conventional feed. Moreover, in order to uniformly mix 0.1 parts by weight or more and 10 parts by weight or less of plant protein with 100 parts by weight of raw raw fish meat, it promotes emulsification of the fats and oils of the fish meat that hinders adhesion, and excess Can absorb moisture. Furthermore, excellent moldability is also obtained by filling the casing and molding it.

  In another aspect of the present invention, the vegetable protein in the previous invention is a raw sausage for food which is soy protein, wheat gluten or a mixture thereof. Thus, by adding plant protein, raw sausage for food excellent in elasticity while being soft can be produced. In addition, since a material excluding starch is used, a food that is easy to digest can be obtained for carnivorous animals such as mammals and large fish that are bred in aquariums and the like.

  Another aspect of the present invention provides a raw sausage for feeding that further comprises 0.05 to 1 part by weight of sodium chloride in the previous invention. In this way, by adding sodium chloride, the kneaded mixture of raw fish meat can be made sticky. Furthermore, the elasticity of the raw sausage for feed can be improved.

  In another aspect of the present invention, raw fish meat is pulverized to produce surimi raw fish meat, and 100 parts by weight of surimi raw fish meat is 0.1 to 10 parts by weight. A step of adding the plant protein and stirring, a step of adding 0.5 parts by weight or more and 10 parts by weight or less of transglutaminase, and a step of forming a paste of raw fish meat, plant protein and transglutaminase The method for producing raw sausage for feed includes a step of allowing the kneaded product after molding to stand and causing an enzyme reaction to occur.

  By adopting such a production method, it is possible to produce a raw sausage for food that has excellent adhesiveness and elasticity at low cost and does not deteriorate the palatability and the like as compared with raw food. Also, in the process of producing surimi raw fish meat, all of the fish's head, internal organs, etc. are crushed, which not only lowers the cost of the product, but also reduces the amount of waste generated such as garbage. It is possible to control pollution and effectively use marine resources. In addition, since 0.1 parts by weight or more and 10 parts by weight or less of plant protein and 0.5 parts by weight or more and 10 parts by weight or less of transglutaminase are added to the raw fish meat, and further subjected to an enzyme reaction, It becomes possible to improve elasticity and flexibility. Transglutaminase is an enzyme that catalyzes an acyl transfer reaction of the γ-carboxyamide group of a glutamine residue in a peptide chain. When this transglutaminase reacts with the ε-amino group of a lysine residue in a protein as an acyl acceptor, the ε- (γ-Glu) -Lys cross-linking (hereinafter referred to as GL bond) occurs within and between protein molecules. Abbreviated). In addition, this enzyme is an enzyme that advances a reaction in which glutamine residues are deamidated to become glutamic acid residues when water functions as an acyl acceptor. As described above, when transglutaminase is added and mixed, the transglutaminase specifically affects only the protein in the kneaded product and modifies its properties, so that the components other than the protein in the kneaded product are affected. This makes it possible to produce a raw sausage for feed having good water retention and sufficient elasticity.

  In another aspect of the present invention, there is provided a method for producing raw sausage for feeding, wherein the plant protein in the previous invention is soybean protein, wheat gluten or a mixture thereof. Thus, the enzyme reaction can be sufficiently performed by using a plant protein that is very compatible with transglutaminase. As a result, the raw sausage for feed which has more excellent elasticity can be manufactured.

  In another aspect of the present invention, the feed raw food includes a step of adding 0.05 to 1 part by weight of sodium chloride to the raw fish meat before the step of adding the transglutaminase in the previous invention. Sausage production method. For this reason, the elasticity of bait sausage can be further improved by using sodium chloride as an auxiliary thickener.

  As a raw material of raw fish meat used for the raw sausage for feed according to the present invention, for example, salmon, salmon, hokke, salmon, salmon, sword fish, salmon, etc. can be used. However, the above-mentioned materials are only examples, and other materials may be adopted. The material may be one kind of fish or a mixture of two or more kinds of fish. Moreover, you may use the processing waste of these fish.

  As a vegetable protein used for the raw sausage for feed which concerns on this invention, a soybean protein, wheat gluten, etc. can be illustrated suitably. Considering the maintenance of water retention and compatibility with the transglutaminase enzyme, soy-derived proteins such as isolated soy protein, concentrated protein or soy milk powder can be suitably used. preferable. However, the plant protein described above is only an example, and other plant proteins may be employed. Two or more kinds of proteins may be mixed.

  In addition to sodium citrate, antioxidants that are one of the additives used in the raw sausage for feed according to the present invention include, for example, citrate ester, L-ascorbic acid, erythorbic acid, catechin, dibutylhydroxytoluene Butylhydroxyanisole, ascorbic acid stearate, sulfite, sodium erythorbate and the like can be used. Of these, sodium citrate is particularly preferable. These antioxidants may be used alone or in combination of two or more.

  The pH adjuster, which is one of the additives used in the raw sausage for feed according to the present invention, includes sodium citrate, calcium citrate, sodium lactate, potassium carbonate, sodium carbonate, sodium bicarbonate, and potassium salts of phosphoric acids. Alternatively, sodium salt, tetrapotassium pyrophosphate, disodium dihydrogen pyrophosphate, tetrasodium pyrophosphate, potassium salt of polyphosphoric acid and metaphosphoric acid, sodium salt, and the like can be given. In particular, it is more preferable to use sodium citrate. The pH adjusting agent may be one type of pH adjusting agent or a mixture of two or more types of pH adjusting agents.

  As a material of the casing used for the raw sausage for feed according to the present invention, polyvinylidene chloride (PVDC) simple substance or composite, polyamide, polyester, ethylene-vinyl alcohol copolymer (EVOH), polypropylene, polyethylene and the like are synthesized. In addition to the film, a natural casing such as sheep intestine, pig intestine, cow intestine, or a collagen casing can be preferably used. In particular, it is more preferable to use an edible casing. However, the above-mentioned casing is only an example, and other casing materials may be adopted.

  ADVANTAGE OF THE INVENTION According to this invention, the raw sausage for feed excellent in both elasticity and palatability, and its manufacturing method can be provided.

  Hereinafter, preferred embodiments of a raw sausage for bait and a method for producing the same according to the present invention will be described in detail with reference to the drawings. However, the present invention is not limited to the preferred embodiments described below.

  FIG. 1 is a schematic diagram showing a form of raw sausage 1 for bait according to an embodiment of the present invention. In FIG. 1, the longer side direction indicates the length direction of the feed sausage 1, and the shorter direction indicates the diameter direction of the feed sausage 1.

  As shown in FIG. 1, the raw sausage 1 for feed is a cylindrical molded product having a circular cross-sectional shape in which a cylindrical casing is filled with a kneaded product of raw feed. Both end sides of the casing are sealed so as not to protrude out of each end side and allow raw feed to flow out. The filled kneaded material is a mixture of plant protein mixed with raw fish meat in a surimi shape and uniformly dispersed. For this reason, it becomes the raw sausage 1 for feed excellent in adhesiveness and stability.

  The size of the raw sausage 1 for feeding according to this embodiment varies depending on the kind of animal to be fed or the size thereof, but preferably the diameter is in the range of 20 mm to 30 mm, and the length is about 200 mm. The weight of the raw sausage 1 is particularly preferably about 150 g. However, the said dimension and weight are only examples, and it can shape | mold into the raw sausage 1 for feed of dimensions and weights other than the above.

  Next, the manufacturing method of the raw sausage 1 for feed which concerns on embodiment of this invention is demonstrated.

  FIG. 2 is a flowchart showing manufacturing steps of the raw sausage 1 for bait according to the embodiment of the present invention.

  First, the frozen fish used as the main raw material of the raw sausage 1 is thawed and pulverized using a pulverizer to produce surimi raw fish meat (step S101). In this embodiment, salmon, salmon, sea bream, salmon, salmon or the like can be suitably used as the frozen fish as the main raw material. In this embodiment, it is preferable to use a manual or electric meat chopper with a plate size of 3 mm to increase the adhesion area as a grinder for producing surimi raw fish meat. Is not to be done. You may use meat choppers with other plate sizes. Further, a grinding mill or a mixer of a type different from the meat chopper may be used.

  Next, after surimi-like raw fish meat is weighed, it is placed in a container, and an antioxidant and a pH adjuster are added while stirring with a mixer (step S102). In this embodiment, the pH of the kneaded product is adjusted to near neutral in order to maximize the reaction force of the enzyme used. Since the pH of the ground raw fish meat is about 6, sodium citrate serving both as an antioxidant and a pH adjuster can be preferably used. In addition, you may employ | adopt another compound as an antioxidant and a pH adjuster, respectively.

  Next, a thickener is mixed while stirring is continued (step S103). Sodium chloride is preferred as the thickener. The thickener has a function of increasing the elasticity of the product. The addition amount of sodium chloride is preferably in the range of 0.05% by weight or more and 1% by weight or less with respect to the raw fish meat. The reason for this is that if sodium chloride is added in excess, there is a risk that the action of an enzyme called transglutaminase described later will be hindered.

  Next, plant protein is mixed, continuing stirring (step S104). Soy protein can be suitably used as the plant protein. Soy protein absorbs moisture in surimi raw fish meat and further promotes emulsification of fish fat. For this reason, the raw sausage 1 for feed which is soft and excellent in elasticity can be manufactured. The amount of soy protein added is 0.1% by weight or more and 10% by weight or less based on the raw fish meat. The reason for this is that if the amount of soybean protein added is more than 10% by weight, the water content of the kneaded product is too small and becomes tattered.

  Next, the transglutaminase which is an enzyme is mixed while stirring (step S105). There are two types of transglutaminase, calcium-dependent and calcium-independent. In this embodiment, any of these types of transglutaminase can be suitably used. In particular, in view of functionality and economy, a calcium-independent one is more preferable. The amount of transglutaminase is 0.5% by weight or more and 10% by weight or less, preferably 0.7% by weight or more and 1.3% by weight, based on the raw raw fish meat. When the amount of transglutaminase added is less than 0.5% by weight, the crosslinking effect cannot be sufficiently exhibited. A known method can be used as the stirring method, and is not particularly limited.

  Subsequently, the above kneaded material is casing with a meat chopper (step S106). Although the casing to be used varies depending on the sea animals to be fed, etc., those capable of producing raw sausages for feeding having a diameter of about 20 to 30 mm and a length of about 200 mm are preferable.

  Next, it is left to cool and allow the enzyme reaction to occur (step S107). Transglutaminase forms GL bonds between and within proteins due to growth reactions. This cross-linking reaction increases the elasticity of the fish paste product. In order to sufficiently cause such a proliferation reaction, it is generally necessary to maintain a mixture of an enzyme and a substrate under conditions such as temperature and time suitable for the occurrence of the proliferation reaction. In this embodiment, the temperature suitable as an enzyme reaction condition is 2 to 4 ° C. Moreover, although reaction time changes also with temperature, it is about 4 hours. As a cooling means, any apparatus and method may be used as long as it can effectively prevent the oxidation reaction of the material after the casing. In particular, when cooling until a frozen state is realized, it is preferable to use a tunnel freezer having excellent freezing efficiency. However, the present invention is not limited to this, and other devices and the like can be appropriately employed as long as products within the scope of the present invention can be obtained.

  After the enzyme reaction is sufficiently performed, the casing is rapidly frozen and stored in a frozen state (step S108). Rapid freezing inactivates the enzyme function of transglutaminase. The frozen raw sausage 1 is obtained through the steps S101 to S108. The raw sausage 1 for baits thus obtained has elasticity and is excellent in storage stability, transport stability, and the like. Note that one or more of the steps S102, S103, or S108 may be omitted depending on conditions such as a product and use.

  As mentioned above, although the embodiment of the raw sausage for bait concerning the present invention and its manufacturing method was described, the raw sausage for bait concerning the present invention and its manufacturing method are not limited to the above-mentioned embodiment, but changed variously. It can be implemented in the form.

  For example, a nutrient or an antibacterial agent may be injected and added to a casing-like product that has undergone an enzymatic reaction. By such addition, the mixing ratio of nutrients such as vitamins and antibacterial agents can be easily adjusted according to the growth and disease of sea animals or fish. If it does in this way, the utilization range of the raw sausage for feed based on this invention will become wide.

  Next, examples and comparative examples of the present invention will be described. However, the present invention is not limited to the following examples.

A. Production method of raw sausage for feed Table 1 shows production conditions and evaluation results of each Example and each Comparative Example.

Example 1
Frozen fish such as salmon were thawed, and raw fish meat was prepared using a meat chopper. Sodium citrate 0.5% by weight, sodium chloride 0.3% by weight, soybean protein 10.0% by weight, and transglutaminase 1.0% by weight were added to the resulting surimi raw fish meat. It stirred with the mixer until it became uniform kneaded material in the container. The prepared kneaded material was filled into a casing with a meat chopper and had a diameter of 20 mm and a length of about 200 mm. This was allowed to stand in a refrigerator at 2-4 ° C. for 4 hours for sufficient enzyme reaction. After completion of the enzyme reaction, it was completely frozen by quick freezing.

(Example 2)
Manufacture was performed under the same conditions as Example 1 except that wheat gluten was added in an amount of 10.0% by weight to the raw fish meat instead of soy protein.

(Example 3)
Manufacture was performed under the same conditions as in Example 1, except that the amount of sodium chloride added was 0.5% by weight based on the raw fish meat.

Example 4
Manufacture was performed under the same conditions as in Example 1 except that the amount of soybean protein added was 0.1% by weight based on the raw fish meat.

(Example 5)
Production was carried out under the same conditions as in Example 1 except that the addition amounts of sodium chloride and transglutaminase were 1.0% by weight and 0.5% by weight, respectively, with respect to the raw fish meat.

(Example 6)
Example 1 except that the addition amounts of soy protein, sodium chloride and transglutaminase were 0.1% by weight, 0.05% by weight and 10.0% by weight, respectively, with respect to the raw fish meat. The production was performed under the same conditions.

(Comparative Example 1)
The production was carried out under the same conditions as in Example 1 except that no soy protein was added.

(Comparative Example 2)
Manufacture was performed under the same conditions as in Example 1 except that the amount of soybean protein added was 11.0% by weight with respect to the raw fish meat.

(Comparative Example 3)
Manufacture was performed under the same conditions as in Example 1 except that the amount of soybean protein added was 0.05% by weight based on the raw fish meat.

(Comparative Example 4)
Production was carried out under the same conditions as in Example 1 except that the amount of transglutaminase added was 0.4% by weight based on the raw fish meat.

B. Evaluation result of raw sausage for feed The manufactured raw sausage for feed was evaluated by visual observation and touch. The evaluation criteria are as follows. In Table 1, ◎ indicates “best”, ◯ indicates “good”, Δ indicates “somewhat bad”, and × indicates “bad”.

  As is clear from Table 1, the raw sausage for baits obtained under any of the production conditions of Examples 1 to 6 can be obtained as raw sausages for baits having adhesiveness, moldability and elasticity higher than “good”. It was.

  On the other hand, in the case of Comparative Example 1, since no plant protein was added, the elasticity, adhesiveness and moldability of the obtained product were extremely low. Moreover, in the case of the comparative example 2, since the plant protein was added too much, the tattered product was obtained. Moreover, in the case of the comparative example 3, since there was too little addition amount of plant protein, the product was watery and the elasticity, adhesiveness, and moldability were low. Furthermore, in the case of Comparative Example 4, since the amount of transglutaminase added was small, sufficient enzyme reaction did not occur. As a result, the elasticity and adhesiveness of the obtained product were extremely low.

  INDUSTRIAL APPLICABILITY The present invention can be used in industries that produce or use bait sausages.

It is the schematic which shows the form of the raw sausage for feed which concerns on embodiment of this invention. It is a flowchart which shows the manufacturing process of the raw sausage for feed which concerns on embodiment of this invention.

Explanation of symbols

1 Raw sausage for feed

Claims (6)

  100 parts by weight of surimi raw fish meat, 0.1 to 10 parts by weight of plant protein, and 0.5 to 10 parts by weight of transglutaminase Raw sausage.   The raw sausage for feed according to claim 1, wherein the plant protein is soybean protein, wheat gluten or a mixture thereof.   The raw sausage for feeding according to claim 1 or 2, further comprising 0.05 parts by weight or more and 1 part by weight or less of sodium chloride. Crushing raw fish meat to produce surimi raw fish meat,
Adding 100 parts by weight of vegetable protein of 0.1 to 10 parts by weight to 100 parts by weight of the raw fish meat
Adding 0.5 to 10 parts by weight of transglutaminase;
Forming a kneaded mixture of the surimi raw fish meat, the plant protein and the transglutaminase;
Leaving the kneaded product after molding to perform an enzyme reaction; and
A method for producing raw sausage for feeding, comprising:   The method for producing raw sausage for feed according to claim 4, wherein the plant protein is soybean protein, wheat gluten or a mixture thereof.   6. The feed raw according to claim 4 or 5, wherein 0.05 parts by weight or more and 1 part by weight or less of sodium chloride is added to the surimi raw fish before the step of adding the transglutaminase. Sausage manufacturing method.

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