JP2018029523A - Method for producing salted cod roe - Google Patents
Method for producing salted cod roe Download PDFInfo
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- JP2018029523A JP2018029523A JP2016163895A JP2016163895A JP2018029523A JP 2018029523 A JP2018029523 A JP 2018029523A JP 2016163895 A JP2016163895 A JP 2016163895A JP 2016163895 A JP2016163895 A JP 2016163895A JP 2018029523 A JP2018029523 A JP 2018029523A
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- transglutaminase
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- potassium chloride
- salt
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 27
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 56
- 108060008539 Transglutaminase Proteins 0.000 claims abstract description 53
- 102000003601 transglutaminase Human genes 0.000 claims abstract description 53
- 150000003839 salts Chemical class 0.000 claims abstract description 37
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 32
- 239000001103 potassium chloride Substances 0.000 claims abstract description 27
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 27
- 239000002994 raw material Substances 0.000 claims abstract description 22
- 239000001488 sodium phosphate Substances 0.000 claims abstract description 19
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims abstract description 19
- 229910000406 trisodium phosphate Inorganic materials 0.000 claims abstract description 19
- 235000019801 trisodium phosphate Nutrition 0.000 claims abstract description 19
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 16
- 150000001875 compounds Chemical class 0.000 claims abstract description 9
- 235000011194 food seasoning agent Nutrition 0.000 claims description 44
- 239000000203 mixture Substances 0.000 claims description 22
- 244000061458 Solanum melongena Species 0.000 claims description 17
- 235000002597 Solanum melongena Nutrition 0.000 claims description 17
- 239000003531 protein hydrolysate Substances 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 6
- 241000972773 Aulopiformes Species 0.000 claims description 3
- 235000019515 salmon Nutrition 0.000 claims description 3
- 239000002245 particle Substances 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 description 18
- 239000007788 liquid Substances 0.000 description 18
- 235000017550 sodium carbonate Nutrition 0.000 description 13
- 238000000034 method Methods 0.000 description 12
- 235000013339 cereals Nutrition 0.000 description 11
- 238000012360 testing method Methods 0.000 description 9
- 230000000694 effects Effects 0.000 description 6
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- 108090000790 Enzymes Proteins 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- NEAQRZUHTPSBBM-UHFFFAOYSA-N 2-hydroxy-3,3-dimethyl-7-nitro-4h-isoquinolin-1-one Chemical compound C1=C([N+]([O-])=O)C=C2C(=O)N(O)C(C)(C)CC2=C1 NEAQRZUHTPSBBM-UHFFFAOYSA-N 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 3
- 241000567769 Isurus oxyrinchus Species 0.000 description 3
- 235000019688 fish Nutrition 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 2
- 102000035195 Peptidases Human genes 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
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- PHZLMBHDXVLRIX-UHFFFAOYSA-M potassium lactate Chemical compound [K+].CC(O)C([O-])=O PHZLMBHDXVLRIX-UHFFFAOYSA-M 0.000 description 2
- 239000001521 potassium lactate Substances 0.000 description 2
- 235000011085 potassium lactate Nutrition 0.000 description 2
- 229960001304 potassium lactate Drugs 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 229940073490 sodium glutamate Drugs 0.000 description 2
- 239000001540 sodium lactate Substances 0.000 description 2
- 235000011088 sodium lactate Nutrition 0.000 description 2
- 229940005581 sodium lactate Drugs 0.000 description 2
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 241000555825 Clupeidae Species 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 108010028690 Fish Proteins Proteins 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- AVXURJPOCDRRFD-UHFFFAOYSA-N Hydroxylamine Chemical compound ON AVXURJPOCDRRFD-UHFFFAOYSA-N 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 241000722363 Piper Species 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
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- 108010073771 Soybean Proteins Proteins 0.000 description 1
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- 238000002835 absorbance Methods 0.000 description 1
- 125000002252 acyl group Chemical group 0.000 description 1
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- 239000003513 alkali Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- UGJJJCAGQHMBDD-UHFFFAOYSA-L calcium 2-hydroxypropanoate 2-hydroxypropanoic acid Chemical compound [Ca+2].CC(O)C(O)=O.CC(O)C([O-])=O.CC(O)C([O-])=O UGJJJCAGQHMBDD-UHFFFAOYSA-L 0.000 description 1
- 238000011088 calibration curve Methods 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
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- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 125000000404 glutamine group Chemical group N[C@@H](CCC(N)=O)C(=O)* 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- 150000004698 iron complex Chemical class 0.000 description 1
- 125000003588 lysine group Chemical group [H]N([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])(N([H])[H])C(*)=O 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 210000001672 ovary Anatomy 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000019833 protease Nutrition 0.000 description 1
- 230000007065 protein hydrolysis Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- -1 salt salts Chemical class 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 235000020083 shōchū Nutrition 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 235000010378 sodium ascorbate Nutrition 0.000 description 1
- 229960005055 sodium ascorbate Drugs 0.000 description 1
- 235000010288 sodium nitrite Nutrition 0.000 description 1
- 229960000819 sodium nitrite Drugs 0.000 description 1
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 238000006276 transfer reaction Methods 0.000 description 1
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 1
- LENZDBCJOHFCAS-UHFFFAOYSA-N tris Chemical compound OCC(N)(CO)CO LENZDBCJOHFCAS-UHFFFAOYSA-N 0.000 description 1
- 238000011179 visual inspection Methods 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
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Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
Description
本発明は、塩たら子類の製造方法に関する。また、本発明は、塩たら子類を製造するための調味組成物に関する。 The present invention relates to a method for producing salt pods. The present invention also relates to a seasoning composition for producing salted eggplants.
辛子明太子は、スケソウダラの卵を、食塩を含む一次調味液に浸漬して「塩たら子」を調製する工程、及び、調製された塩たら子を、唐辛子等の調味料を含む二次調味液に浸漬して味付け・熟成させる工程を経て製造される。 Spicy Mentaiko is a secondary seasoning solution that includes a step of preparing "salopara" by soaking eggplant eggs in a primary seasoning solution containing salt, and a salty eggplant prepared with a seasoning such as chili pepper. It is manufactured through a process of soaking and aging.
塩たら子又は辛子明太子（以下、塩たら子類と称する）の品質は、その呈味・風味による評価に加えて、独特の食感である「粒感」によっても評価される。この粒感は、原料となる魚卵に元々備わっている食感ではなく、一次調味液中に含まれる高濃度の食塩の作用により、魚卵中のタンパク質が変性することによってもたらされている。 The quality of salted salmon or spicy mentaiko (hereinafter referred to as salted salmon) is evaluated not only by its taste and flavor, but also by the “graininess” that is a unique texture. This graininess is not caused by the original texture of the raw fish egg, but is caused by the denaturation of the protein in the egg by the action of high-concentration sodium chloride contained in the primary seasoning liquid. .
ところで、近年、消費者における健康志向の高まりから、食事に起因する塩分の過剰摂取を回避するために、従来の商品よりも塩分量を控えた塩たら子類のニーズが高まっている。しかし、前述のとおり、食塩は、塩たら子類に対して良好な粒感を付与する上で、非常に重要な役割を担っている。従って、使用する塩分量を低減させると、良好な粒感を有する塩たら子類を製造することができなくなってしまう。 By the way, in recent years, with the increase in health consciousness in consumers, there is an increasing need for salted pupae that have a lower salt content than conventional products in order to avoid excessive intake of salt due to meals. However, as described above, salt plays a very important role in imparting a good grain feel to salted sardines. Therefore, if the amount of salt used is reduced, it will not be possible to produce a salty salt with good grain feeling.
かかる問題を解決する手段として、これまでに、酵素を用いた方法（特許文献1）、乳酸カリウムを用いた方法（特許文献2）、乳酸ナトリウムを用いた方法（特許文献3）などが開発されている。 As means for solving such a problem, a method using an enzyme (Patent Document 1), a method using potassium lactate (Patent Document 2), a method using sodium lactate (Patent Document 3) and the like have been developed so far. ing.
特許文献1〜3に開示される製法は、塩たら子類の食感改善において一定の効果を奏するものの、依然として、製造される塩たら子類に対する充分な減塩及び良好な粒感の付与を高いレベルで実現しているとは言い難い。従って、かかる問題を解決し得る、新規の製造方法の開発が求められている。 Although the production methods disclosed in Patent Documents 1 to 3 have a certain effect in improving the mouthfeel of salt pods, they still provide sufficient salt reduction and good grain feel to the salt pods produced. It is hard to say that it has been realized at a high level. Therefore, development of a novel manufacturing method that can solve such a problem is demanded.
本発明者らは、上記課題に対して鋭意検討した結果、トランスグルタミナーゼ、及び、塩化カリウムを併用して、又は、トランスグルタミナーゼ、塩化カリウム、及び、炭酸ナトリウムを併用して、又は、トランスグルタミナーゼ、塩化カリウム、及び、リン酸三ナトリウムを併用して、原料たら子を処理した場合に、調味液中の塩分濃度を低下させても、良好な粒感を有する塩たら子類を調製できることを見出し、かかる知見に基づいてさらに研究を進めることによって、本発明を完成するに至った。
すなわち、本発明は以下の通りである。
[1](1)トランスグルタミナーゼ、及び、(2)塩化カリウムを用いて、原料たら子を処理することを含む、塩たら子類の製造方法。
[2]さらに、(3)炭酸ナトリウム及びリン酸三ナトリウムからなる群から選択されるいずれかの化合物を用いる、[1]の製造方法。
[3]トランスグルタミナーゼの使用量が原料たら子の重量1gに対して0.00001U〜1000U、塩化カリウムの使用量が原料たら子の重量に対して0.1%〜5%、炭酸ナトリウムの使用量が原料たら子の重量に対して0.01%〜5%、リン酸三ナトリウムの使用量が原料たら子の重量に対して0.01%〜5%の範囲である、[1]又は[2]の製造方法。
[4]製造される塩たら子類の食塩濃度が0.1%〜6%である、[1]〜[3]のいずれかの製造方法。
[5]タンパク加水分解物をさらに併用すること含む、[1]〜[4]のいずれかの製造方法。
[6](1)トランスグルタミナーゼ、及び、(2)塩化カリウムを含んでなる、塩たら子類の製造用調味組成物。
[7]さらに、(3)炭酸ナトリウム及びリン酸三ナトリウムからなる群から選択されるいずれかの化合物を含んでなる、[6]の調味組成物。
[8]トランスグルタミナーゼの配合量が原料たら子の重量1gに対して0.00001U〜1000U、塩化カリウムの配合量が原料たら子の重量に対して0.1%〜5%、炭酸ナトリウムの配合量が原料たら子の重量に対して0.01%〜5%、リン酸三ナトリウムの配合量が原料たら子の重量に対して0.01%〜5%の範囲である、[6]又は[7]の調味組成物。
[9]食塩濃度が0.1%〜6%の塩たら子類の製造用である、[6]〜[8]のいずれかの調味組成物。
[10]タンパク加水分解物をさらに含んでなる、[6]〜[9]のいずれかの調味組成物。
As a result of intensive studies on the above problems, the present inventors have used a combination of transglutaminase and potassium chloride, or a combination of transglutaminase, potassium chloride and sodium carbonate, or transglutaminase, It has been found that when raw materials are processed using potassium chloride and trisodium phosphate in combination, even if the salt concentration in the seasoning liquid is reduced, salted eggs having a good grain feel can be prepared. The present invention has been completed by further research based on such findings.
That is, the present invention is as follows.
[1] A method for producing salt pods, comprising treating raw pods with (1) transglutaminase and (2) potassium chloride.
[2] The process according to [1], further using (3) any compound selected from the group consisting of sodium carbonate and trisodium phosphate.
[3] If the amount of transglutaminase used is 0.00001U to 1000U with respect to 1g of child weight if the raw material is used, 0.1% to 5% of the weight of the child if potassium chloride is used as raw material, and the amount of sodium carbonate used is the raw material The production method of [1] or [2], wherein 0.01% to 5% with respect to the weight of the eggplant and the amount of trisodium phosphate used is within a range of 0.01% to 5% with respect to the weight of the eggplant.
[4] The production method according to any one of [1] to [3], wherein the salt concentration of the salt pods to be produced is 0.1% to 6%.
[5] The production method of any one of [1] to [4], further comprising using a protein hydrolyzate in combination.
[6] A seasoning composition for the production of salt pods comprising (1) transglutaminase and (2) potassium chloride.
[7] The seasoning composition according to [6], further comprising (3) any compound selected from the group consisting of sodium carbonate and trisodium phosphate.
[8] If the blending amount of transglutaminase is 0.00001U-1000U for 1g of the weight of the raw material, and if the blending amount of potassium chloride is the raw material, the blending amount of sodium carbonate is 0.1% -5% based on the weight of the child Seasoning composition according to [6] or [7], wherein 0.01% to 5% based on the weight of the eggplant, and the amount of trisodium phosphate is in the range of 0.01% to 5% based on the weight of the eggplant .
[9] The seasoning composition according to any one of [6] to [8], which is used for the production of salted eggs having a salt concentration of 0.1% to 6%.
[10] The seasoning composition according to any one of [6] to [9], further comprising a protein hydrolyzate.
本発明の製造方法を用いることにより、充分に減塩されており、且つ、良好な粒感を有する塩たら子類を製造することができる。 By using the production method of the present invention, salt salts that are sufficiently salt-reduced and have a good grain feel can be produced.
本発明は、(1)トランスグルタミナーゼ、及び、(2)塩化カリウムを用いて、又は、(1)トランスグルタミナーゼ、(2)塩化カリウム、及び、(3)炭酸ナトリウム及びリン酸三ナトリウムからなる群から選択されるいずれかの化合物、を用いて、原料たら子を処理することを含む、塩たら子類の製造方法を提供する。 The present invention uses (1) transglutaminase and (2) potassium chloride, or (1) transglutaminase, (2) potassium chloride, and (3) a group consisting of sodium carbonate and trisodium phosphate. A method for producing salt pods is provided, which comprises treating the pods with raw materials using any compound selected from the group consisting of:
本明細書において用いられる「塩たら子類」とは、原料たら子を塩蔵工程に供した食品、又は、その中間生成物を意味し、例えば、塩たら子、及び、辛子明太子が例示される。 As used herein, “salted eggplant” means a food product obtained by subjecting a raw eggplant to a salting process, or an intermediate product thereof, and examples include salted eggplant and mentaiko. .
本発明において用いられるトランスグルタミナーゼ(TG)は、タンパク質やペプチド中のグルタミン残基を供与体とし、リジン残基を受容体とするアシル転移反応を触媒する活性を有する酵素であり、例えば、哺乳動物由来のもの、魚類由来のもの、微生物由来のもの等、種々の起源のものが知られている。本発明において用いられるトランスグルタミナーゼは、上述の活性を有すればその起源は特に制限されず、いかなる起源のトランスグルタミナーゼであっても使用でき、また組み換え酵素を使用してもよい。本発明において用いられるトランスグルタミナーゼは市販品であってもよく、具体例としては、味の素株式会社より「アクティバ」TGという商品名で市販されている微生物由来のトランスグルタミナーゼ等が挙げられる。 The transglutaminase (TG) used in the present invention is an enzyme having an activity of catalyzing an acyl transfer reaction in which a glutamine residue in a protein or peptide is a donor and a lysine residue is an acceptor. Those of various origins such as those derived from fish, fish, and microorganisms are known. The origin of the transglutaminase used in the present invention is not particularly limited as long as it has the above-mentioned activity, and any transglutaminase of any origin can be used, and a recombinant enzyme may be used. The transglutaminase used in the present invention may be a commercially available product, and specific examples thereof include a microorganism-derived transglutaminase commercially available under the trade name “Activa” TG from Ajinomoto Co., Inc.
本発明において用いられる原料たら子としては、例えば、スケソウダラの卵（又は卵巣）を好適に使用することができる。本発明において使用される原料たら子は、例えば、早真子、真子、ガム子、水子、又は、柔子など、いずれの状態であってもよい。また、本発明に使用される原料たら子は、生鮮物又は冷凍物のいずれの状態であってもよい。本発明の好ましい一態様において、原料たら子は、真子の冷凍物である。 As a raw egg used in the present invention, for example, a pollen egg (or ovary) can be preferably used. The raw material used in the present invention may be in any state such as, for example, Hayako Mako, Mako, Gumko, Mizuko, or Yuko. Moreover, the raw material used in the present invention may be either fresh or frozen. In one preferred embodiment of the present invention, the raw egg is a frozen product of Mako.
本発明における、「(1)トランスグルタミナーゼ、及び、(2)塩化カリウムを用いて、原料たら子を処理する」工程、又は、「(1)トランスグルタミナーゼ、(2)塩化カリウム、及び、(3)炭酸ナトリウム及びリン酸三ナトリウムからなる群から選択されるいずれかの化合物、を用いて、原料たら子を処理する」工程は、トランスグルタミナーゼ、及び、塩化カリウム、又は、トランスグルタミナーゼ、塩化カリウム、及び、炭酸ナトリウム及びリン酸三ナトリウムからなる群から選択されるいずれかの化合物（以下、「トランスグルタミナーゼ等」と称することがある。）と、原料たら子とを接触させることによって行われる。具体的には、原料たら子をトランスグルタミナーゼ等と接触させる方法として、例えば、トランスグルタミナーゼ等を添加した一次調味液を調製し、これに原料たら子を浸漬する方法が挙げられる。また、辛子明太子を製造する場合は、トランスグルタミナーゼ等を添加した二次調味液を調製し、トランスグルタミナーゼ等を添加していない一次調味液を用いて調製された塩たら子を、当該トランスグルタミナーゼ等を添加した二次調味液中に浸漬させる方法を用いてもよい。さらに、一次調味液及び二次調味液の両方に対して、トランスグルタミナーゼ等を添加し、辛子明太子を製造する方法も、本発明に含まれ得る。本発明の好ましい一態様において、トランスグルタミナーゼ、塩化カリウム、及び、炭酸ナトリウム又はリン酸三ナトリウムは、一次調味液に添加される。 In the present invention, the process of `` (1) transglutaminase and (2) treating raw eggs with potassium chloride '' or `` (1) transglutaminase, (2) potassium chloride and (3 The step of `` treating the raw eggs with any compound selected from the group consisting of sodium carbonate and trisodium phosphate '' includes transglutaminase and potassium chloride, or transglutaminase, potassium chloride, In addition, any compound selected from the group consisting of sodium carbonate and trisodium phosphate (hereinafter sometimes referred to as “transglutaminase etc.”) is brought into contact with the raw material. Specifically, as a method of bringing a child into contact with transglutaminase or the like as a raw material, for example, a method of preparing a primary seasoning liquid to which transglutaminase or the like has been added, and dipping the child into the raw material is prepared. In addition, when producing mentaiko, a secondary seasoning solution to which transglutaminase or the like is added is prepared, and salted eggplant prepared using a primary seasoning solution to which transglutaminase or the like is not added is used as the transglutaminase or the like. You may use the method of immersing in the secondary seasoning liquid which added. Furthermore, the method of manufacturing a menta mentaiko by adding transglutaminase etc. with respect to both a primary seasoning liquid and a secondary seasoning liquid may be contained in this invention. In a preferred embodiment of the present invention, transglutaminase, potassium chloride, and sodium carbonate or trisodium phosphate are added to the primary seasoning liquid.
本発明における、トランスグルタミナーゼ等を原料たら子に接触させる（例えば、浸漬させる）条件は、所望の効果が得られる条件である限り特に限定されないが、例えば、0℃〜25℃、2時間〜48時間との条件を用いることができる。 In the present invention, the conditions for bringing the transglutaminase and the like into contact with the child (for example, soaking) is not particularly limited as long as the desired effect is obtained, but for example, 0 ° C. to 25 ° C., 2 hours to 48 Time and condition can be used.
本発明におけるトランスグルタミナーゼ(TG)の使用量は、原料たら子の重量1gに対して、0.00001U〜1000Uの範囲とすることができ、好ましくは、0.0001U〜100Uであり得、最も好ましくは0.01U〜100Uである。 The amount of transglutaminase (TG) used in the present invention can be in the range of 0.00001 U to 1000 U, preferably 0.0001 U to 100 U, most preferably 0.01, per 1 g of raw egg weight. U ~ 100U.
なお、本発明においてトランスグルタミナーゼの活性単位は、次のように測定され、かつ、定義される。すなわち、温度37℃、pH6.0のトリス緩衝液中、ベンジルオキシカルボニル-L-グルタミルグリシン及びヒドロキシルアミンを基質とする反応系で、トランスグルタミナーゼを作用せしめ、生成したヒドロキサム酸をトリクロロ酢酸存在下で鉄錯体を形成させた後、525nmにおける吸光度を測定し、ヒドロキサム酸量を検量線により求め、1分間に1μモルのヒドロキサム酸を生成せしめる酵素量を1ユニット（1U）とする（特開昭64-27471号公報参照）。 In the present invention, the activity unit of transglutaminase is measured and defined as follows. That is, in a reaction system using benzyloxycarbonyl-L-glutamylglycine and hydroxylamine as substrates in a Tris buffer solution at a temperature of 37 ° C. and pH 6.0, transglutaminase was allowed to act, and the resulting hydroxamic acid was added in the presence of trichloroacetic acid. After the iron complex was formed, the absorbance at 525 nm was measured, the amount of hydroxamic acid was determined by a calibration curve, and the amount of enzyme that produced 1 μmol of hydroxamic acid per minute was defined as 1 unit (1 U) (JP-A-64). -27471).
本発明における塩化カリウム(KCl)の使用量は、原料たら子の重量(g)に対して、0.1%〜5%とすることができ、好ましくは、0.3%〜3%であり得、最も好ましくは0.5%〜3%である。 The amount of potassium chloride (KCl) used in the present invention can be 0.1% to 5%, preferably 0.3% to 3%, most preferably based on the weight (g) of the raw material egg. Is 0.5% to 3%.
本発明における炭酸ナトリウム(炭酸Na)の使用量は、原料たら子の重量(g)に対して、0.01%〜5%とすることができ、好ましくは、0.1%〜3%であり得、最も好ましくは0.1%〜1%である。 The amount of sodium carbonate (Na carbonate) used in the present invention can be 0.01% to 5%, preferably 0.1% to 3%, based on the weight (g) of the eggplant. Preferably, it is 0.1% to 1%.
本発明におけるリン酸三ナトリウム(リン酸三Na)の使用量は、原料たら子の重量(g)に対して、0.01%〜5%とすることができ、好ましくは、0.1%〜3%であり得、最も好ましくは0.1%〜1%である。 In the present invention, the amount of trisodium phosphate (trisodium phosphate) used can be 0.01% to 5%, preferably 0.1% to 3% with respect to the weight (g) of the raw eggplant. Possible, most preferably 0.1% to 1%.
本発明の一態様において、製造される塩たら子類の食塩濃度は、0.1%〜6%であり、より好ましくは1%〜5%であり、さらに好ましくは2%〜4%である。 In one embodiment of the present invention, the salt concentration of the salt pods produced is 0.1% to 6%, more preferably 1% to 5%, and further preferably 2% to 4%.
本発明の一態様において、本発明の製造方法においては、タンパク加水分解物をさらに併用することができる。本発明において用いられる「タンパク加水分解物」とは、小麦タンパク、大豆タンパク、カゼイン、乳ホエイタンパク、ゼラチン、コラーゲン、卵タンパク、魚肉タンパク等のタンパクが加水分解されたものであり、特にその起源には限定されない。タンパク加水分解物を得るための加水分解の手段も特に限定されない。例えば、一般的な手段である酸、アルカリによる加水分解、プロテアーゼ、ペプチダーゼ等の酵素による加水分解により行われたものが挙げられる。タンパク加水分解物を併用することにより、より良好な呈味及び粒感が得られる。タンパク加水分解物は、トランスグルタミナーゼ等と合わせて、一次調味液へ添加することができる。また、辛子明太子を製造する場合、タンパク加水分解物は、二次調味液へ添加することもできる。或いは、一次調味液及び二次調味液の両方に添加することもできる。タンパク加水分解物の調味液への添加量は、適宜変更され得るが、例えば、原料たら子の重量(g)に対して、0.01%〜1%とすることができ、より好ましくは、0.01%〜0.5%の範囲で添加することができる。本発明の好ましい一態様において、タンパク加水分解物は、トランスグルタミナーゼ等と合わせて、一次調味液へ添加される。 In one embodiment of the present invention, a protein hydrolyzate can be further used in combination in the production method of the present invention. The “protein hydrolyzate” used in the present invention is a hydrolyzed protein such as wheat protein, soy protein, casein, milk whey protein, gelatin, collagen, egg protein, fish protein, etc. It is not limited to. The hydrolysis means for obtaining the protein hydrolyzate is not particularly limited. Examples thereof include those carried out by hydrolysis using enzymes such as acid and alkali, proteases, peptidases and the like, which are general means. By using the protein hydrolyzate in combination, better taste and grain feel can be obtained. The protein hydrolyzate can be added to the primary seasoning liquid together with transglutaminase and the like. Moreover, when manufacturing a menta mentaiko, protein hydrolyzate can also be added to a secondary seasoning liquid. Or it can also add to both a primary seasoning liquid and a secondary seasoning liquid. The amount of protein hydrolyzate added to the seasoning liquid can be changed as appropriate.For example, it can be 0.01% to 1% with respect to the weight (g) of the eggplant, more preferably 0.01%. It can be added in a range of ˜0.5%. In a preferred embodiment of the present invention, the protein hydrolyzate is added to the primary seasoning liquid together with transglutaminase and the like.
また、本発明の別態様において、本発明は、(1)トランスグルタミナーゼ、及び、(2)塩化カリウムを含んでなる、又は、(1)トランスグルタミナーゼ、(2)塩化カリウム、及び、(3)炭酸ナトリウム及びリン酸三ナトリウムからなる群から選択されるいずれかの化合物、を含んでなる、塩たら子類の製造用調味組成物（以下、単に「本発明の調味組成物」と称することがある）を提供する。 In another embodiment of the present invention, the present invention comprises (1) transglutaminase and (2) potassium chloride, or (1) transglutaminase, (2) potassium chloride, and (3) A seasoning composition for the production of salt pods comprising any compound selected from the group consisting of sodium carbonate and trisodium phosphate (hereinafter simply referred to as the “seasoning composition of the present invention”) Provide).
本発明の調味組成物は、食塩及び天然調味料などの他の成分を加えることにより、一次調味液、又は、二次調味液として調製することもできる。本発明の調味組成物に対して用いられるトランスグルタミナーゼ等の配合量は、上記した本発明の製造方法において使用されるトランスグルタミナーゼ等の使用量と同等とすることができる。 The seasoning composition of this invention can also be prepared as a primary seasoning liquid or a secondary seasoning liquid by adding other components, such as salt and a natural seasoning. The amount of transglutaminase and the like used for the seasoning composition of the present invention can be made equal to the amount of transglutaminase and the like used in the production method of the present invention described above.
また、本発明の一態様において、本発明の調味組成物は、食塩濃度が0.1%〜6%の塩たら子類の製造のために用いられ得る。好ましい態様において、本発明の調味組成物は、食塩濃度が1%〜5%の塩たら子類の製造のために用いられ得、さらに好ましくは2%〜4%の塩たら子類の製造のために用いられ得る。 Moreover, in one aspect of the present invention, the seasoning composition of the present invention can be used for the production of salted eggs having a salt concentration of 0.1% to 6%. In a preferred embodiment, the seasoning composition of the present invention can be used for the production of salt pods having a salt concentration of 1% to 5%, more preferably 2% to 4% salt pods. Can be used for
さらに、本発明の調味組成物は、タンパク加水分解物をさらに含んでなる調味組成物であってもよい。 Furthermore, the seasoning composition of the present invention may be a seasoning composition further comprising a protein hydrolyzate.
以下の実施例において本発明を更に具体的に説明するが、本発明はこれらの例によってなんら限定されるものではない。 The present invention will be described more specifically in the following examples, but the present invention is not limited to these examples.
辛子明太子は、次の手順により製造した。凍結状態のロシア産たら子（真子、100g）を、冷蔵（5℃）にて2日間静置することにより解凍した。解凍された原卵を3%食塩水で洗浄した。洗浄後の原卵を、5℃において3時間、液切りに供した。その後、液切りした原卵を以下表1上段に示す組成を有する12種類の一次調味液（試験区1〜12）に、20℃で20時間浸漬させた。浸漬後の卵を、1.5％食塩水で洗浄した。洗浄後の卵を、5℃において2時間、液切りに供し、さらに二次調味液（組成：みりん（6％）、グルタミン酸ナトリウム（3.4％）、焼酎（3％）、酵母エキス及びタンパク加水分解物（2.1％）、並びに、唐辛子（0.7%））に、5℃で48時間浸漬させた。その後、5℃、6時間の液切りに供することで、辛子明太子を得た。
なお、本実施例においてはトランスグルタミナーゼは、「アクティバ」TG（味の素株式会社、比活性100 U/g）を用いた。「アクティバ」TGは、原料たら子の重量(g)に対して0.3％となるように添加した。また、試験区3〜12には、共通して、グルタミン酸ナトリウム、アスコルビン酸ナトリウム、亜硝酸ナトリウム、タンパク加水分解物及びエタノール(99.5%)を加えた。なお、エタノールは、制菌目的において一次調味液に加えた。
Mentaiko spicy was produced by the following procedure. Frozen Russian larvae (Mako, 100 g) were thawed by standing in a refrigerator (5 ° C.) for 2 days. The thawed raw egg was washed with 3% saline. The washed raw eggs were subjected to draining at 5 ° C. for 3 hours. Thereafter, the drained raw eggs were immersed in 12 kinds of primary seasonings (test groups 1 to 12) having the compositions shown in the upper part of Table 1 at 20 ° C. for 20 hours. The soaked eggs were washed with 1.5% saline. The washed eggs are drained for 2 hours at 5 ° C, and then the secondary seasoning liquid (composition: mirin (6%), sodium glutamate (3.4%), shochu (3%), yeast extract and protein hydrolysis The product (2.1%) and chili (0.7%) were soaked at 5 ° C. for 48 hours. Thereafter, it was subjected to liquid draining at 5 ° C. for 6 hours to obtain mentaiko.
In this example, “Activa” TG (Ajinomoto Co., Inc., specific activity 100 U / g) was used as the transglutaminase. “Activa” TG was added so that the raw material was 0.3% based on the weight (g) of the child. In addition, sodium glutamate, sodium ascorbate, sodium nitrite, protein hydrolyzate and ethanol (99.5%) were commonly added to test groups 3 to 12. Ethanol was added to the primary seasoning liquid for antibacterial purposes.
上述の手順により得られた辛子明太子に関して、食塩濃度、粒感（10段階評価）、粒感（官能評価）、風味・呈味、及び、つや等の差異について検討した。結果を表1下段に示す。なお、食塩濃度は、辛子明太子の重量部に対する割合（%）として示した。また、5名のパネリストによる官能評価を行い、対照の粒感を「7」とし、これを基準として10段階で評価した。これらに加えて、粒感及び風味・呈味に関して評価した。さらに、辛子明太子の外観におけるつや等の差異の有無について、目視により検討した。 Regarding the mentaiko spicy obtained by the above procedure, the differences in salt concentration, grain feeling (10-step evaluation), grain feeling (sensory evaluation), flavor / taste, and gloss were examined. The results are shown in the lower part of Table 1. The salt concentration is shown as a percentage (%) with respect to parts by weight of mentaiko. In addition, sensory evaluation was conducted by five panelists, and the graininess of the control was set to “7”, and the evaluation was made in 10 stages based on this. In addition to these, graininess, flavor and taste were evaluated. Furthermore, the presence or absence of a difference in the appearance of mentaiko was examined by visual inspection.
表1に示される通り、従来から用いられている添加物（トランスグルタミナーゼ（TG）、塩化カリウム（KCl）、炭酸ナトリウム(炭酸Na)、リン酸三ナトリウム（リン酸三Na）、乳酸カルシウム（乳酸Ca）、乳酸カリウム（乳酸K）、又は、乳酸ナトリウム(乳酸Na)）の単独添加（試験区3〜試験区9）により製造された辛子明太子は、良好な粒感を有さなかった。一方で、トランスグルタミナーゼ及び塩化カリウムを併用した場合（試験区10）は、各添加物の単独添加の場合と比較して、やや粒感の向上が見られた。また、トランスグルタミナーゼ、塩化カリウム、及び、炭酸ナトリウムの組合せ（試験区11）、並びに、トランスグルタミナーゼ、塩化カリウム、及び、リン酸三ナトリウムの組合せ（試験区12）により製造された辛子明太子は、対照（試験区1）の辛子明太子の食塩濃度（7.5％）から6割近く減塩されているにもかかわらず、極めて良好な粒感を有していた。加えて、試験区10、11及び12においては、風味・呈味に関しても良好であり、更に、その外観にも「つや」が生じるなど、評価された全ての項目において、好ましい結果を得た。 As shown in Table 1, conventionally used additives (transglutaminase (TG), potassium chloride (KCl), sodium carbonate (Na carbonate), trisodium phosphate (triNa phosphate), calcium lactate (lactic acid) Pepper Mentaiko produced by adding Ca), potassium lactate (lactic acid K), or sodium lactate (lactic acid Na)) alone (Test Group 3 to Test Group 9) did not have a good grain feeling. On the other hand, when transglutaminase and potassium chloride were used in combination (test group 10), the graininess was slightly improved as compared with the case where each additive was added alone. In addition, the combination of transglutaminase, potassium chloride and sodium carbonate (test group 11), and the combination of transglutaminase, potassium chloride and trisodium phosphate (test group 12) Despite almost 60% salt reduction from the salt concentration (7.5%) of Mentaiko (Test Zone 1), it had a very good grain feel. In addition, in the test sections 10, 11 and 12, favorable results were obtained in all the evaluated items, such as good flavor and taste, and “gloss” in the appearance.
本発明により、充分に減塩されており、且つ、良好な粒感を有する塩たら子類を製造することが可能となる。 According to the present invention, it is possible to produce salt pods that are sufficiently salt-reduced and have a good grain feel.
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| WO2023058616A1 (en) * | 2021-10-04 | 2023-04-13 | 天野エンザイム株式会社 | Liquid transglutaminase enzyme preparation |
| JP7374471B2 (en) | 2019-12-05 | 2023-11-07 | 千葉製粉株式会社 | After seasoning, this manufacturing method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0799942A (en) * | 1993-10-04 | 1995-04-18 | Ajinomoto Co Inc | Preparation of 'karashi-mentaiko' |
| JP2006246716A (en) * | 2005-03-08 | 2006-09-21 | Ajinomoto Co Inc | Method for producing adherently formed food using food adhesive |
| JP2011062171A (en) * | 2009-09-18 | 2011-03-31 | Nippon Suisan Kaisha Ltd | Salty taste enhancing agent, and food and drink containing the same |
-
2016
- 2016-08-24 JP JP2016163895A patent/JP6852303B2/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0799942A (en) * | 1993-10-04 | 1995-04-18 | Ajinomoto Co Inc | Preparation of 'karashi-mentaiko' |
| JP2006246716A (en) * | 2005-03-08 | 2006-09-21 | Ajinomoto Co Inc | Method for producing adherently formed food using food adhesive |
| JP2011062171A (en) * | 2009-09-18 | 2011-03-31 | Nippon Suisan Kaisha Ltd | Salty taste enhancing agent, and food and drink containing the same |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP7374471B2 (en) | 2019-12-05 | 2023-11-07 | 千葉製粉株式会社 | After seasoning, this manufacturing method |
| WO2023058616A1 (en) * | 2021-10-04 | 2023-04-13 | 天野エンザイム株式会社 | Liquid transglutaminase enzyme preparation |
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| Publication number | Publication date |
|---|---|
| JP6852303B2 (en) | 2021-03-31 |
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