JP2018082637A - Composition for fried kamaboko, and method for producing fried kamaboko - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a composition for fried kamaboko, from which a fried kamaboko excellent in moldability and texture while using a meat separated from bone as main material, and a fried kamaboko having a texture equivalent to that of a kamaboko containing minced fish meat as main material.SOLUTION: To a mixture containing a vegetable protein and a meat separated from bone, transglutaminase is added to make a composition for fried kamaboko.SELECTED DRAWING: None

Description

The present invention relates to a method for producing a composition for deep-fried salmon, that is, a composition used as a dough in the preparation of deep-fried salmon. More specifically, the present invention relates to a deep-fried salmon having a good texture by using bone meat separated meat instead of fish meat surimi. It is related with the method of manufacturing the composition for deep-fried rice cakes which can be prepared.
Furthermore, the present invention relates to a method for producing a deep-fried rice cake having a good texture using bone meat separated meat instead of fish meat surimi.

Deep-fried salmon, such as fried satsuma, is prepared by seasoning and processing fish surimi and has a unique firm elasticity and a uniform and smooth texture.
In recent years, attempts have been made to impart a new texture to fried rice cakes. For example, by adding and mixing egg white and transglutaminase, a method for imparting a soft and fluffy texture to sweet potatoes (Patent Document 1), or a kneaded animal food material made to act by adding transglutaminase By heating the mixture obtained by mixing the kneaded animal food material to which no transglutaminase is added, the fishery kneaded product or the livestock kneaded product is given a hetero-like heterogeneous texture. A method (Patent Document 2) has been proposed.

In addition, since the main ingredient of the composition for deep-fried salmon, that is, fish surimi used as the main raw material is expensive, attempts have been made to prepare a composition for deep-fried salmon using livestock meat instead of surimi fish meat. Yes.
However, when livestock meat is used as the main ingredient, the moldability at the time of manufacture and the texture after fried are poor, and a composition for fried rice cake that can produce fried rice cake having the same quality as that using fish meat surimi Could not get.

In addition, since pasty meat having no form as meat, so-called bone meat separation meat, is inexpensive, its use as a raw material for processed meat products is spreading.
As a technique related to the use of bone-separated meat, transglutaminase and sodium casein are mixed, and the mixture is heated to allow the gelation reaction to proceed while stirring at the same time, so that gel formation and breakage proceed at the same time. A technique for solidifying into a shape has been proposed (Patent Document 3).
However, a technique for producing a deep-fried rice bran containing fish meat surimi as a main ingredient and a deep-fried rice cake having an equivalent texture using bone-separated meat has not yet been developed.

Japanese Patent No. 4864747 Japanese Patent No. 4725250 Japanese Patent No. 4453212

  Accordingly, the present invention provides a composition for deep-fried salmon that can prepare a deep-fried salmon having good moldability and excellent texture while using bone-separated meat as the main material instead of fish meat surimi, and fish surimi The purpose of the present invention is to provide a deep-fried rice cake having a texture equivalent to that of the deep-fried rice cake contained as.

  As a result of intensive studies to solve the above-mentioned problems, the inventors of the present invention made transglutaminase act on bone-separated meat and vegetable protein, so that the moldability is good and the texture is excellent when fried in oil. It succeeded in obtaining the composition for deep-fried rice cake which can obtain a deep-fried rice cake, and came to complete this invention.

That is, the present invention relates to the following.
[1] A method for producing a composition for deep-fried rice bran, wherein transglutaminase is added to a mixture containing vegetable protein and bone meat separated meat.
[2] The production method according to [1], wherein the mixture containing vegetable protein and bone meat separated meat further contains starch.
[3] The production method according to [1] or [2], wherein the mixture containing vegetable protein and bone meat separated meat further contains a seasoning.
[4] The production method according to any one of [1] to [3], wherein the vegetable protein is one or more of cereal and legume proteins.
[5] The production method according to any one of [1] to [4], wherein the vegetable protein is at least one selected from the group consisting of rice protein, wheat protein and soybean protein.
[6] A method for producing deep-fried rice cake, comprising a step of molding the composition for deep-fried rice cake obtained by the production method according to any one of [1] to [5], and a step of heating at 150 ° C. to 180 ° C. .
[7] The production method according to [6], wherein one or more selected from the group consisting of livestock meat, seafood, vegetables, and processed products thereof are added in the step of forming the fried rice bran composition.
[8] A composition for deep-fried rice bran comprising vegetable protein, bone meat separated meat and transglutaminase.
[9] The composition according to [8], further comprising starch.
[10] The composition according to [8] or [9], further containing a seasoning.
[11] The composition according to any one of [8] to [10], wherein the vegetable protein is one or more of cereal and legume proteins.
[12] The composition according to any one of [8] to [11], wherein the vegetable protein is at least one selected from the group consisting of rice protein, wheat protein and soybean protein.

ADVANTAGE OF THE INVENTION By this invention, the composition for deep-fried rice cake with favorable moldability can be obtained, using bone meat separation meat as a main material.
The deep-fried rice cake obtained by frying the composition for deep-fried rice cake of the present invention has a firm elasticity and a uniform and smooth texture equivalent to those of a conventional deep-fried rice cake containing fish paste as a main ingredient.

  The composition for deep-fried rice bran of the present invention contains vegetable protein, bone meat separated meat and transglutaminase, and is produced by adding transglutaminase to a mixture containing vegetable protein and bone meat separated meat.

In the present invention, “vegetable protein” refers to cereals (rice, wheat, pearl barley, corn, etc.), potatoes (Yamatoimo, Chinese yam, etc.), beans (soybeans, peas, kidney beans, lupine, chickpeas, azuki bean, etc.), Seeds (peanuts, sesame, cashew nuts, almonds, pistachios, walnuts, etc.), vegetables (cauliflower, garlic, spinach, asparagus, etc.), fruits (grape, avocado, prunes, etc.), mushrooms (shiitake, mushrooms, mushrooms, maitake, Eringi, etc.), seaweed (Aosa, wakame, hijiki, kombu, etc.) and the like and proteins contained in plant foods such as these processed products, etc. In the present invention, one or more of these plant proteins may be used. it can.
For the purposes of the present invention, cereal and legume proteins are preferred, and rice protein, wheat protein and soy protein are more preferred.
In the present invention, a protein obtained by extraction, purification, etc. from the above-mentioned plant food may be used as the plant protein, but commercially available products provided by various companies can also be used.
In the composition for deep-fried rice bran of the present invention, the vegetable protein is preferably contained in an amount of 1 to 50% by weight, more preferably 3 to 30% by weight, based on the total amount of the composition. .

In the present invention, “Mechanically Deboned Meat” refers to a piece of meat that has been attached to bones or the like after mechanically separating the meat from the normal animal meat, and then mechanically separated by a bone and meat separator. Examples of the raw materials for poultry and meat used in the preparation of bone meat separation include chicken, turkey, pork, and beef. Also, the use site, quality, etc. are not particularly limited. For example, in the case of chicken meat, a relatively white-colored one made of whole chicken separated meat such as abandoned chicken, or a neck or a bevel (yakuken) part (cartilage, kappa) Also, it is possible to use a material with strong red meat quality and the like, which is a raw material of the tip of the sternum, which is a characteristic of birds.
The bone meat separation meat is produced by crushing bone-equipped meat and the like and then extruding it with pressure from pores having a diameter of about 0.5 mm to 1.0 mm of the bone meat separator, and usually takes a paste form. In the present invention, a commercially available product distributed as “bone separated meat” can be used.
In the composition for deep-fried rice bran of the present invention, the bone meat separated meat is preferably contained in an amount of 5 to 90% by weight, more preferably 10 to 80% by weight, based on the total amount of the composition. .

  Transglutaminase that can be used in the present invention is a transferase that catalyzes a reaction in which ammonia is produced by condensing the amino group of glutamine on a protein with a primary amine, transferring a substituent on the amine to glutamine, Usually, the amino group of lysine on a protein is used as a primary amine and acts as a cross-linking enzyme.

As described above, transglutaminase is an enzyme having an activity of catalyzing an acyl transfer reaction using a glutamine residue in a protein or peptide as a donor and a lysine residue as an acceptor. Those of various origins such as those derived from 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. Specific examples thereof include a transglutaminase derived from a microorganism marketed by Ajinomoto Co., Inc. under the trade name “Activa TG”.
The activity unit of transglutaminase used in the present invention is measured and defined as follows.
That is, hydroxam produced by reacting transglutaminase in a reaction system using benzyloxycarbonyl-L-glutamylglycine and hydroxylamine as substrates in a tris (trishydroxymethylaminomethane) buffer solution at a temperature of 37 ° C. and pH 6.0. The acid was converted to an iron complex in the presence of trichloroacetic acid, 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 1 unit (1 U (See Japanese Patent Application Laid-Open No. 64-27471).
In the present invention, transglutaminase is preferably 0.0001 U to 1,000 U, more preferably 0.001 U to 100 U, and particularly preferably 0.01 U to 10 U per 1 g of the total content of vegetable protein and bone meat separated meat. .

The composition for deep-fried rice bran of the present invention can further contain a binder such as starch, in addition to the vegetable protein and bone meat separated meat.
As starch, it is possible to use, without particular limitation, natural polymers obtained by polymerizing a number of α-glucose molecules by glycosidic bonds, and processed starch obtained by processing them by physical, chemical, enzymatic methods or the like. it can.
Examples of the natural starch include those derived from various plants such as corn, rice, wheat, beans, potato, sweet potato, tapioca and the like.
Examples of the modified starch include acetylated oxidized starch, sodium octenyl succinate starch, starch acetate, oxidized starch, hydroxypropyl starch, and phosphorylated starch, which are certified as food additives.
The said natural starch and processed starch can use 1 type (s) or 2 or more types.
For the purpose of the present invention, starch derived from potato and tapioca is preferably used.
In the present invention, commercially available products provided by various companies can be used as the starch.
In the composition for deep-fried rice bran of the present invention, starch is preferably contained in an amount of 1 to 30% by weight, more preferably 2 to 20% by weight, based on the total amount of the composition.

The frying koji composition of the present invention can further contain a seasoning.
Such a seasoning can be used without particular limitation as long as it is a food or food additive used for the purpose of seasoning dishes, such as salt, sugar (eg, glucose, fructose, sucrose, Lactose, dextrin, etc.), vegetables (eg, carrots, onions, celery, Chinese cabbage, cabbage, etc.) and their extracts, seaweed (eg, kombu, seaweed, etc.) powders and their extracts, mushrooms (eg, matsutake, Shiitake mushrooms, shimeji mushrooms) and their extracts, fish and shellfish (eg bonito, mackerel, horse mackerel, sardines, shrimp, scallops, oysters etc.) powders and their extracts, livestock (eg beef, pork, chicken etc.) Powders and their extracts, soy sauce, yeast extract, umami seasonings (eg amino acid seasonings, nuclear System seasonings), sweeteners, acidulants, spices, and the like.
The said seasoning can use 1 type (s) or 2 or more types, About the content, it can determine suitably according to the desired taste and flavor which should be provided to fried rice cake.

The food composition for deep-fried rice cake of the present invention may further contain other food additives that are generally used in the production of foods, if necessary.
Such food additives include emulsifiers (glycerin fatty acid esters, sucrose fatty acid esters, saponins, lecithins, etc.), preservatives (benzoic acid, sodium benzoate, sorbic acid, potassium sorbate, ε-polylysine, etc.), antioxidants. (Ascorbic acid, erythorbic acid, catechin, etc.), fungicides (thiabentazole, fludioxonil, etc.), coloring agents (anato dyes, turmeric dyes, gardenia dyes, etc.), fragrances (synthetic fragrances such as ethyl acetoacetate, anisaldehyde, Natural fragrances such as orange and lavender) and the like, and one or more of them can be used.

In the preparation of the composition for deep-fried rice bran of the present invention, in addition to plant protein and bone meat separated meat, when containing starch, seasoning, nutritional components, etc., after mixing these components with plant protein, It is preferable to add and mix bone meat separation meat.
Next, transglutaminase is added and mixed, and usually stirred at 4 ° C. to 40 ° C. and left to stand for about 10 to 60 minutes, whereby a composition for deep-fried rice cake having an appropriate viscosity and good moldability is obtained. Can be obtained.

In the present invention, by using glucose oxidase together with transglutaminase, a composition for deep-fried koji can be prepared more efficiently in a shorter time.
Glucose oxidase is an enzyme that oxidizes β-D-glucose to produce D-glucono-δ-lactone, and is generally used for removing oxygen and glucose contained in food.
In the present invention, the activity of glucose oxidase can be measured according to a conventional method.
The activity unit of glucose oxidase used in the present invention is measured and defined as follows.
That is, using glucose as a substrate, glucose oxidase is allowed to act in the presence of oxygen to produce hydrogen peroxide, and the quinoneimine dye produced by reacting peroxidase in the presence of aminoantipyrine and phenol to the produced hydrogen peroxide has a wavelength of 500 nm. The amount of quinoneimine dye produced is determined from a calibration curve, and from the results, the amount of enzyme required to oxidize 1 μmol of glucose per minute is calculated to be 1 unit (1 U).

As glucose oxidase, those produced by fungi such as black mold (Aspergillus niger) and Penicillium amagasakiense are known, but their origin is not particularly limited as long as they show the above enzyme activity. Recombinant enzymes may be used.
In the present invention, commercially available products such as “Hyderase 15” (manufactured by Amano Enzyme Inc.) can also be used.
In preparing the composition for deep-fried rice bran of the present invention, the glucose oxidase content is preferably 0.0001 U to 10,000 U per 1 g of the total content of vegetable protein and bone meat separated meat, 0.0001 U It is more preferable to use ~ 1,000U.

In the preparation of the composition for deep-fried rice bran of the present invention, glucose oxidase is mixed with vegetable protein and bone meat separated meat, or when starch, seasoning, nutritional components, etc. are contained, these and vegetable protein and It is added together with transglutaminase to the mixture with the bone meat separation meat, and is usually allowed to act at 4 ° C to 40 ° C.
When glucose oxidase is used in combination, the time required to obtain a composition for deep-fried rice cake having a viscosity suitable for molding is shortened compared to the case where transglutaminase is used alone. The production efficiency can be improved.

After forming the composition for deep-fried rice cake of this invention into a desired shape suitably, a deep-fried rice cake can be obtained by heating at 150 to 180 degreeC.
As a means for heating at 150 ° C. to 180 ° C., frying with oil at 150 ° C. to 180 ° C. is a preferred means.
The heating at 150 ° C. to 180 ° C. is preferably performed for a period of time such that the surface of the molded frying koji composition becomes dark brown, preferably about 4 to 10 minutes.
That is, the manufacturing method of the deep-fried rice cake of this invention includes the process of shape | molding the composition for deep-fried rice cake of this invention mentioned above, and the process of heating the molded composition for deep-fried rice cake at 150 to 180 degreeC.

In the step of forming the composition for deep-fried rice cake of the present invention, the taste and flavor of the deep-fried rice cake obtained by adding one or more ingredients selected from the group consisting of livestock meat, seafood, vegetables and processed products thereof Etc., and the kind and nutrient value of the fried rice cake can be improved.
Preferable examples of the above-mentioned ingredients include potatoes such as yams and potatoes, beans such as edamame, root vegetables such as burdock and carrot, fishery products such as shrimp, livestock meat such as chicken, and processed products such as tofu. These can be added by being appropriately chopped or grated.
In addition, when adding the said foodstuff to the composition for deep-fried rice cakes, the viscosity of the composition for deep-fried rice cakes can be adjusted by adding flour etc. and water as needed.

  Hereinafter, the present invention will be described in detail by way of examples. In the following, “%” indicates wt% unless otherwise specified.

[Example 1, Comparative Examples 1 to 3] Manufacture of composition for deep-fried rice cake In the composition shown in Table 1, compositions for deep-fried rice cake of Example 1 and Comparative Examples 1 to 3 were obtained.
<Manufacturing method>
First, starch, vegetable protein, and seasoning in secondary materials (referred to as food additives such as seasonings and manufacturing agents contained in addition to the main material in this specification) are added to water and mixed. Next, the main material was added, mixed and stirred, then transglutaminase was added and mixed. After stirring at 25 ° C., the mixture was allowed to stand for 20 to 30 minutes to obtain a frying koji composition.
The following raw materials were used as each component in the table. In addition, about what is not described in particular, the general raw material marketed for foods was used.
(1) Starch Tapioca processed starch: “ST3205” (manufactured by Tokai Starch Co., Ltd.)
(2) Vegetable protein (i) Powdered wheat protein: “A-Guru G” (manufactured by Glico Nutrition Foods Co., Ltd.)
(Ii) Powdered soybean protein: “New Fuji Pro-SE” (Fuji Oil Co., Ltd.)
(3) Seasoning Amino acid-based seasoning: “New Neri-KF” (manufactured by Ajinomoto Co., Inc.)
(4) Main materials (i) Fish meat surimi: “Frozen itori surimi” (STARFISH (Thailand))
(Ii) Chicken fillet mince: Domestic fillet (chilled) was minced in-house.
(Iii) Bone meat separation meat: “Domestic young chicken frozen surimi” (manufactured by Wellfam Foods Co., Ltd.)
(5) Enzyme Transglutaminase: “Activa TG-K” (100 U / g) (Ajinomoto Co., Inc.)

The composition for deep-fried rice cake of Example 1 and Comparative Examples 1-3 was shape | molded, and it fried for 6 minutes with 170 degreeC oil, and the deep-fried rice cake (satsumaage) was manufactured.
The moldability of the composition for deep-fried rice cake and the texture (smoothness and elasticity) of the obtained deep-fried fish cake were evaluated by three panelists, and the evaluation results are also shown in Table 1 according to the following criteria. Table 1 also shows the panelists' impressions about the texture of fried fish cakes.
<Evaluation criteria>
(1) Formability ○: The composition has an appropriate viscosity and is easy to mold.
Δ: Molding is possible, but the viscosity of the composition is slightly low and molding is difficult.
X: The viscosity of the composition is low and molding is impossible.
(2) Smoothness of fish cake ○: Uniformly smooth.
Δ: Partially smooth.
X: Overall smooth.
(3) Elasticity of Satsumaage ○;
Δ: Slightly inelastic or hard.
X: There is no elasticity.

As shown in Table 1, the composition for fried salmon of Comparative Example 1 containing fish meat as the main material has good moldability even when no transglutaminase is added, and the fish cake obtained by fried in oil Had a moist elasticity and a uniform and smooth texture.
However, the composition for deep-fried rice cake of Comparative Example 2 containing chicken minced meat mince instead of fish meat surimi and added with transglutaminase had good moldability, but the fried rice was obtained by fried with oil. The texture was not smooth, was generally hard and grainy, and was significantly different from the texture of the fish cake obtained in Comparative Example 1. In addition, the composition for fried rice cake of Comparative Example 3 containing bone meat separated meat instead of fish meat surimi and not added with transglutaminase has poor moldability, and the fish cake obtained by fried in oil is smooth. However, it had a crisp and supple texture.
On the other hand, the composition for deep-fried rice cake of Example 1 of the present invention containing bone separated meat instead of fish surimi and added with transglutaminase has good moldability and is deep-fried with sweet potato Had the same elasticity as the fish cake obtained in Comparative Example 1, and had a texture with uniform smoothness.

  In addition, in the composition shown as Example 1 in Table 1, glucose oxidase ("Hyderase 15" (Amano Enzyme Co., Ltd.)) is 30 U / g with respect to the total content of vegetable protein and bone meat separation meat. Thus, the composition for deep-fried rice cake was prepared by adding with transglutaminase. In that case, although the results are not shown in Table 1, a composition for deep-fried rice cake having an appropriate viscosity and good moldability could be obtained in a shorter time than in the case of Example 1.

[Example 2] Manufacture of composition for deep-fried rice cake In the auxiliary materials shown in Table 2, starch, vegetable protein, seasoning and egg white powder are added to water and mixed, and then the main material, bone meat separated meat, is added And mixed. Next, after adding transglutaminase and stirring at 25 degreeC, it stood still for 20 to 30 minutes, and the composition for deep-fried rice cake was obtained.
In addition, as each raw material in Table 2, the raw material similar to the case of the said Example 1 was used, and the general raw material marketed for foods was used as egg white powder.

  The composition for deep-fried rice cake of Example 2 showed good moldability.

[Example 3] Manufacture of chicken curd with tofu and yam In the composition shown in Table 3, to the composition for deep-fried rice cake of Example 1, drained cotton tofu, frozen mash and crushed edamame were added and mixed. After molding, it was fried in oil at 170 ° C. for 5 minutes to produce chicken tsunami with tofu and yam.

[Example 4] Manufacture of shrimp-filled chicken tsumele After the composition shown in Table 4 was added to the fried salmon composition of Example 1, chopped and mixed with frozen shrimp, molded, and then oiled at 170 ° C And fried for 5 minutes to produce shrimp-filled chicken breast.

[Example 5] Manufacture of deep-fried burdock oysters In the composition shown in Table 5, wheat flour (medium flour), water and frozen burdock burdock were added to the composition for deep-fried rice cake of Example 1, mixed and molded. After that, deep-fried burdock tempura was produced with 170 ° C. oil for 5 minutes.

  The chicken curd with tofu and yam of Example 3, the chicken curd with shrimp of Example 4, and the burdock fried chicken of Example 5 all had a uniform smoothness and an elastic texture.

As described above in detail, according to the present invention, it is possible to provide a composition for deep-fried rice cake that has good moldability and is suitable for the production of deep-fried rice cake using bone meat separated meat as a main material.
The deep-fried rice cake obtained by shaping the composition for deep-fried rice cake of the present invention and heating at 150 ° C. to 180 ° C. has a texture equivalent to that of the deep-fried rice cake made mainly from fish meat surimi.

Claims (12)

  A method for producing a composition for deep-fried rice bran, wherein transglutaminase is added to a mixture containing vegetable protein and bone meat separated meat.   The production method according to claim 1, wherein the mixture containing vegetable protein and bone meat separated meat further contains starch.   The manufacturing method of Claim 1 or 2 in which the mixture containing vegetable protein and bone meat separated meat contains a seasoning further.   The production method according to any one of claims 1 to 3, wherein the vegetable protein is one or more of cereal and legume proteins.   The production method according to any one of claims 1 to 4, wherein the vegetable protein is at least one selected from the group consisting of rice protein, wheat protein and soybean protein.   The manufacturing method of a deep-fried rice cake including the process of shape | molding the composition for deep-fried rice cake obtained by the manufacturing method of any one of Claims 1-5, and the process heated at 150 to 180 degreeC.   The manufacturing method of Claim 6 which adds 1 or more types selected from the group which consists of livestock meat, seafood, vegetables, and those processed goods in the process of shape | molding the composition for deep-fried rice cakes.   A composition for deep-fried rice cake comprising plant protein, bone meat separated meat and transglutaminase.   Furthermore, the composition of Claim 8 containing starch.   Furthermore, the composition of Claim 8 or 9 containing a seasoning.   The composition according to any one of claims 8 to 10, wherein the vegetable protein is at least one of cereal and legume proteins.   The composition according to any one of claims 8 to 11, wherein the vegetable protein is at least one selected from the group consisting of rice protein, wheat protein and soybean protein.