JP2533392B2 - Fish meat surimi and its manufacturing method - Google Patents
Fish meat surimi and its manufacturing methodInfo
- Publication number
- JP2533392B2 JP2533392B2 JP2033451A JP3345190A JP2533392B2 JP 2533392 B2 JP2533392 B2 JP 2533392B2 JP 2033451 A JP2033451 A JP 2033451A JP 3345190 A JP3345190 A JP 3345190A JP 2533392 B2 JP2533392 B2 JP 2533392B2
- Authority
- JP
- Japan
- Prior art keywords
- fish meat
- surimi
- meat
- egg white
- plasma
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Fish Paste Products (AREA)
Description
【発明の詳細な説明】 (産業上の利用分野) 本発明は、魚肉すり身とその製造法、詳しくは、魚肉
に微生物由来のトランスグルタミナーゼ(以下、BTGase
と略記することがある。)並びに血清、血漿及び/又は
卵白を添加混合することを特徴とする魚肉すり身の製造
法、及びBTGase並びに血清、血漿及び/又は卵白を含有
する魚肉すり身に関するものである。DETAILED DESCRIPTION OF THE INVENTION (Industrial field of application) The present invention relates to fish meat surimi and a method for producing the same, and more specifically, a transglutaminase (hereinafter referred to as BTGase) derived from microorganisms in fish meat.
Sometimes abbreviated. ) And serum, plasma and / or egg white are added and mixed, and a fish meat surimi containing BTGase and serum, plasma and / or egg white.
(従来の技術) 近年、大量漁獲、大量処理できる助宗鱈等が種々の規
制を受けて入手困難となり、近海産雑魚、未利用底魚の
利用が重要な課題となってきている。(Prior Art) In recent years, it has become difficult to obtain large-scale catches, large-scale processing auxiliary socks, etc. due to various regulations, and the use of small fish from near-sea and unused bottom fish has become an important issue.
しかし、イワシ、サバ、ヘイク等を含むこれらの魚種
およびオキアミ、イカは、それぞれの特徴があって、フ
ィレー、落し身、すり身等にした場合には、水産加工食
品原料にとって不可欠の要件である保水性、かまぼこ形
成能が著しく悪いために、水産加工食品原料としての評
価が低く、経済性もない、換言すれば水産加工食品原料
として不適当である。However, these fish species including sardines, mackerel, hake, etc. and krill, squid have their respective characteristics, and when they are made into fillets, sesame, surimi, etc., they are indispensable requirements for raw materials for processed marine products. Since it is extremely poor in water retention and kamaboko-forming ability, it is not highly evaluated as a raw material for processed marine products and is not economical, in other words, it is unsuitable as a raw material for processed marine products.
このような背景下、本発明者は、すり身の製造法につ
いて研究を重ね、液中粉砕法による魚肉すり身の製造法
(特開昭56−11762号公報参照)を提案し、又、Ca晒し
の筋原繊維蛋白質に及ぼす影響について発表した(日水
誌52、1771〜1777(1986))。Against this background, the present inventor has conducted extensive research on a method for producing ground meat, proposed a method for producing ground fish meat by a liquid crushing method (see Japanese Patent Application Laid-Open No. 56-11762), and also exposed to Ca. The effect on myofibrillar proteins was presented (Nissui 52 , 1771 to 1777 (1986)).
(発明が解決しようとする問題点) しかしながら、上記した公知の方法では、効果が完全
でなかったり、大量に処理するにはコストがかかり過ぎ
たり、また、効率が悪かったりする等の欠点があった。(Problems to be Solved by the Invention) However, the known methods described above have drawbacks such as incomplete effects, too high cost for large-scale processing, and poor efficiency. It was
従って、本発明の目的は、特に上記のような水産加工
食品原料として不適当な特徴を持ち合わせた魚肉を原料
として、容易且つ確実に実用可能なすり身を製造するこ
とができ、しかも大量処理に適した魚肉すり身を製造方
法を提供することにある。Therefore, an object of the present invention is to produce a surimi that can be easily and reliably put to practical use, using fish meat having unsuitable characteristics as a raw material for processed marine products as described above, and is suitable for large-scale processing. It is to provide a method for producing fish meat surimi.
(問題点を解決するための手段) 本発明者は、種々検討した結果、特に上記のような水
産加工原料として不適当な魚肉に特定の酵素および家畜
類の血漿、血清及び/又は卵白を添加混合することによ
り上記目的が達成されることを知見した。(Means for Solving the Problems) As a result of various studies, the present inventors have added a specific enzyme and plasma, serum and / or egg white of livestock to fish meat unsuitable as a raw material for marine products. It was found that the above objects can be achieved by mixing.
本発明は上記知見によりなされたもので、特に水産加
工食品原料として不適当な特徴を持った魚から採取した
魚肉、要すれば水晒しを行なった脱水肉に、BTGaseを0.
1〜700u/g魚肉蛋白質並びに血清、血漿及び/又は卵白
を添加混合することを特徴とする魚肉すり身の製造法並
びにBTGase及び血清、血漿及び/又は卵白を含有する魚
肉すり身を提供するものである。The present invention has been made on the basis of the above-mentioned findings, and in particular, fish meat collected from fish having unsuitable characteristics as a raw material for processed marine products, if necessary, dehydrated meat subjected to water exposure, BTGase of 0.
1-700 u / g fish meat protein and a method for producing a fish meat surimi characterized by adding and mixing serum, plasma and / or egg white, and a fish meat surimi containing BTGase and serum, plasma and / or egg white .
以下、本発明について説明する。 The present invention will be described below.
本発明の方法は、前述のように特に水産加工原料とし
て不適当な魚肉に有利に適用されるが、助宗鱈等の水産
加工原料として従来利用されて来た魚肉にも適用し得る
ことはもちろんである。従って、本発明の対象となる魚
種としては、ヘイク、メルルーサ、サンマ、アジ、カレ
イ、イワシ、カツオ、サケ、イカ、オキアミ、エビ等に
限らず、助宗鱈等の底だら類も挙げられる。特に、ヘイ
ク又はメルルーサ類Merluccius(ケープヘイクMerlucci
us capensis、ニュージーランドヘイクMerluccius aust
ralis、アルゼンチンヘイクMerluccius hubbsi、ホキMa
cruronus)、ミナミダラMicromesistuus、アカダラPseu
dophycis等の底だら類に於いて著しく顕著な効果が認め
られる。As described above, the method of the present invention is advantageously applied to fish meat that is particularly unsuitable as a raw material for marine products, but of course it can be applied to fish meat that has been conventionally used as a raw material for marine products such as Sukeso cod. Is. Therefore, the fish species to be the subject of the present invention are not limited to hake, hake, saury, horse mackerel, flounder, sardines, bonito, salmon, squid, krill, shrimp, and the like, and bottoms such as Sukeso cod. In particular, hake or hake Merluccius (Cape hake Merlucci
us capensis, New Zealand hake Merluccius aust
ralis, Argentine hake Merluccius hubbsi, Hoki Ma
cruronus), Minamidara Micromesistuus, Acadala Pseu
Remarkably remarkable effect is recognized in dorsal species such as dophycis.
また、本発明に用いられる魚肉は、その形態には特別
な制限はなく、例えばドレス、フィレー、切り身、落し
身(ミンチ肉)、すり身(粉砕肉)で可能であるが、特
に落し身、粉砕肉又は水晒しを行なった脱水肉が本発明
の効果を有効に得ることができることから好ましい。The form of the fish meat used in the present invention is not particularly limited, and may be dress, fillet, fillet, minced meat, minced meat (ground meat), but especially flesh, ground meat. Meat or dehydrated meat that has been exposed to water is preferable because the effects of the present invention can be effectively obtained.
なお、脱水肉を調製するために採取した魚肉を水晒し
脱水する方法も特に制限はないが、効果的な方法として
は、ミンチ状の魚肉を、その1〜10倍量、好ましくは2
〜5倍量の水に加え、1〜10分間、好ましくは2〜5分
間良く撹拌する方法をあげることができる。また、脱水
肉を調製する方法も特に制限はなく、たとえば、上述の
如く水晒しを行ない、次いでリファイナー等で夾雑物を
分離し、その魚肉をプレス機械等の通常の手段を用いて
脱水することにより、脱水肉を容易に調製することがで
きる。晒しに用いる水の水質についても特に制限はな
く、晒し水に0.01〜10mMのCaおよび0.01〜0.1Mの食塩な
どの無機塩類を添加しても本発明の効果は十分発揮され
るが、別に加えなくてもよい。上記脱水肉の脱水の程
度、即ち、含水率は特に制限するものではないが、60〜
90%、好ましくは78〜88%である。The method of exposing the fish meat collected to prepare dehydrated meat to water for dehydration is not particularly limited, but an effective method is to add minced fish meat in an amount of 1 to 10 times, preferably 2 times.
A method of adding to 5 times the amount of water and stirring well for 1 to 10 minutes, preferably 2 to 5 minutes can be mentioned. The method for preparing dehydrated meat is also not particularly limited, and, for example, it is exposed to water as described above, then impurities are separated by a refiner, etc., and the fish meat is dehydrated using a usual means such as a press machine. Thus, dehydrated meat can be easily prepared. There is also no particular limitation on the water quality of the water used for bleaching, and the effect of the present invention is sufficiently exerted even if inorganic salts such as 0.01 to 10 mM Ca and 0.01 to 0.1 M sodium chloride are added to the bleaching water, but in addition You don't have to. The degree of dehydration of the dehydrated meat, that is, the water content is not particularly limited, but 60 to
90%, preferably 78-88%.
トランスグルタミナーゼには、その起源によって種々
あり、例えばモルモットの肝臓から分離したもの(以
下、MTGaseと略記することがある)、微生物が産生する
もの(BTGase)を挙げることができる。前者のMTGase
は、例えば、特開昭58−149645号に記載の方法で調製す
ることができる。後者のBTGaseは、新規酵素であって、
特願昭62−165067(特開昭64−27471)に係わるもの
で、その酵素特製、製造法等については該公開特許公報
に記載されている。しかして、本発明で使用するトラン
スグルタミナーゼは、その酵素的な特徴および安価に大
量に入手できることからBTGaseである。There are various types of transglutaminase depending on the origin, and examples thereof include those isolated from guinea pig liver (hereinafter sometimes abbreviated as MTGase) and those produced by microorganisms (BTGase). The former MTGase
Can be prepared, for example, by the method described in JP-A-58-149645. The latter BTGase is a novel enzyme,
It relates to Japanese Patent Application No. 62-165067 (Japanese Patent Application Laid-Open No. 64-27471), and its enzyme production, production method and the like are described in the publication of the patent. Thus, the transglutaminase used in the present invention is BTGase because of its enzymatic characteristics and availability in large quantities at low cost.
BTGaseの原料魚肉への添加量は、0.1〜700u/g魚肉蛋
白質、好ましくは、1〜140u/g魚肉蛋白質である。添加
量が少ないと、原料魚肉に対するBTGaseの結合量が少な
く効果が小さい。また、多過ぎると、BTGaseの効果が極
めて早く現われるために撹拌、成型などの加工操作が難
しくなること、得られた加工品の品質が低下することを
認めた。The amount of BTGase added to the raw fish meat is 0.1 to 700 u / g fish meat protein, preferably 1 to 140 u / g fish meat protein. If the addition amount is small, the amount of BTGase bound to the raw fish meat is small and the effect is small. In addition, it was confirmed that when the amount is too large, the effect of BTGase appears extremely quickly, which makes it difficult to perform processing operations such as stirring and molding, and deteriorates the quality of the obtained processed product.
このBTGaseの添加量は、例えば、BTGaseの酵素活性が
2u/mgの場合、原料魚肉100重量部に対して0.001〜5重
量部、好ましくは0.01〜1重量部に相当するが、酵素の
精製度合および活性の強さによって添加量を加減する。The amount of BTGase added depends on, for example, the enzymatic activity of BTGase.
In the case of 2 u / mg, it corresponds to 0.001 to 5 parts by weight, preferably 0.01 to 1 part by weight, relative to 100 parts by weight of raw fish meat.
本発明に用いられる血漿、血清および卵白は、液体状
のものでも乾燥粉末状のものでも良いが、その添加量は
乾物重量で、血漿と血清は、それぞれ単独に使用しても
よく併用してもよいが、総添加量は0.001〜2.5g(乾物
重量)/g魚肉蛋白質、好ましくは0.01〜0.5g(乾物重
量)/g魚肉蛋白質、卵白は0.001〜0.3g(乾物重量)/g
魚肉蛋白質、好ましくは0.005〜0.03g(乾物重量)/g魚
肉蛋白質である。なお、血漿及び/又は血清並びに卵白
を併用した場合でも血漿及び/又は血清の添加量並びに
卵白の添加量はそれぞれ上記範囲内である。添加量が上
記した範囲以下の場合は添加物の効果を十分得ることが
できず、以上の場合は得られた製品の品質が低下するこ
とが認められた。血清、血漿および卵白は、上記した範
囲内であれば、それぞれ単独で用いても、あるいは2種
以上を併用してもよい。The plasma, serum and egg white used in the present invention may be in a liquid form or a dry powder form, but the addition amount is dry matter weight, and plasma and serum may be used alone or in combination. The total amount added is 0.001 to 2.5 g (dry matter weight) / g fish meat protein, preferably 0.01 to 0.5 g (dry matter weight) / g fish meat protein and egg white 0.001 to 0.3 g (dry matter weight) / g
Fish meat protein, preferably 0.005-0.03 g (dry matter weight) / g fish meat protein. Even when plasma and / or serum and egg white are used in combination, the added amount of plasma and / or serum and the added amount of egg white are within the above ranges, respectively. It was confirmed that when the added amount was less than the above range, the effect of the additive could not be sufficiently obtained, and when the added amount was above, the quality of the obtained product was deteriorated. Serum, plasma and egg white may be used alone or in combination of two or more within the above-mentioned range.
さて、前述した原料魚肉、BTGase、並びに血清、血漿
及び/又は卵白を原材料として魚肉すり身を製造する方
法自体は、従来公知の魚肉すり身の製造法によってよ
い。すなわち、魚肉すり身は、通常、原料魚から頭と内
臓を除去、採肉、水晒し、脱水、添加物混合して製造さ
れ、所望により凍結して冷凍すり身とするが、このよう
な魚肉すり身の製造法の適当な段階で原料魚肉にBTGase
並びに血清、血漿及び/又は卵白を添加混合すればよ
く、添加混合の時期については特に制限はない。Now, the method itself for producing a fish meat surimi using the aforementioned raw material fish meat, BTGase, and serum, plasma and / or egg white as raw materials may be a conventionally known method for producing a fish surimi. That is, the surimi of fish meat is usually produced by removing the head and internal organs from raw fish, meat extraction, bleaching with water, dehydration and mixing of additives, and frozen as desired to prepare frozen surimi. BTGase is added to raw fish meat at an appropriate stage of the production method.
In addition, serum, plasma, and / or egg white may be added and mixed, and the timing of addition and mixing is not particularly limited.
添加混合されるべき原料魚肉としては、従って、水晒
し前の魚肉、例えば、ドレス、フィレー、切り身、落し
身等や、水晒し時の魚肉、水晒し後の魚肉および脱水後
の魚肉等が挙げられるが、実際の製造では、従来必要に
より及び/又は所望により添加物混合の行なわれている
脱水肉が本発明の効果を有効に得ることができることか
ら望ましい。As the raw material fish meat to be added and mixed, therefore, fish meat before water exposure, for example, dresses, fillets, fillets, flesh, etc., fish meat during water exposure, fish meat after water exposure and fish meat after dehydration, etc. However, in actual production, dehydrated meat which is conventionally mixed with additives as necessary and / or desired is preferable because the effect of the present invention can be effectively obtained.
因みに、脱水肉等の原料魚肉に加える添加物として
は、例えば、糖類化合物と燐酸塩が挙げられる。糖類加
工物としては、ラクチトール、ソルビトール、マンニト
ール、グリセロール、キシリトール、ソルバイドなどの
糖アルコール、グルコース、フラクトース、マンノー
ス、キシロースなどの単糖類、シュクロース、マルトー
スなどの二糖類、マルトトリオースなどの三糖類が挙げ
られるが、上記した化合物に限られるものではない。ま
た、ポリデキストロース、ジェランガム、カードランな
どの多糖類を合わせて添加しても、もちろん差し支えな
い。燐酸塩としては、燐酸が1つのオルト燐酸、2つが
重合したピロ燐酸、3つが重合したトリ燐酸、それ以上
重合したポリ燐酸等が挙げられ、これら単体もしくは2
種類以上を合わせて使用することもできる。なお、燐酸
塩は使用しなくても別にかまわない。Incidentally, examples of the additives to be added to the raw fish meat such as dehydrated meat include saccharide compounds and phosphates. Examples of the processed sugar products include sugar alcohols such as lactitol, sorbitol, mannitol, glycerol, xylitol and sorbide, monosaccharides such as glucose, fructose, mannose and xylose, disaccharides such as sucrose and maltose, and trisaccharides such as maltotriose. However, the compounds are not limited to the above compounds. In addition, it is of course possible to add polysaccharides such as polydextrose, gellan gum and curdlan together. Examples of the phosphate include orthophosphoric acid having one phosphoric acid, pyrophosphoric acid having two polymerized, triphosphoric acid having three polymerized, and polyphosphoric acid having further polymerized.
It is also possible to use more than one type. Incidentally, it does not matter if the phosphate is not used.
魚肉すり身の製造工程中、添加物混合工程で魚肉にBT
Gase等を添加混合するには、何らの困難もなく、従来の
添加物とともにBTGase等を添加するとよい。BT is added to the fish meat during the additive mixing process during the fish meat surimi manufacturing process.
There is no difficulty in adding and mixing Gase and the like, and it is advisable to add BTGase and the like together with conventional additives.
本発明の、BTGase並びに血清、血漿及び/又は卵白を
含有する魚肉すり身は、例えば、前述の本発明に係わる
魚肉すり身の製造法によって製造することができる。The fish surimi containing BTGase and serum, plasma and / or egg white of the present invention can be produced, for example, by the method for producing a fish surimi according to the present invention.
得られた不凍結又冷凍すり身の品質評価は、通常、す
り身から実際にかまぼこを試作し、そのかまぼこの弾
力、凹みなどの物性を機械により測定し、所望により
色、臭い、味などの官能検査を加えることによって行な
われる。The quality evaluation of the obtained non-frozen or frozen surimi is usually conducted by actually making a prototype of kamaboko from the surimi, measuring the physical properties such as elasticity and dents of the kamaboko using a machine, and optionally performing a sensory test for color, odor, taste, etc. Is done by adding.
なお、付言するならば、トランスグルタミナーゼ(TG
ase)は、ペプチド鎖内にあるグルタミン残基のγ−カ
ルボキシアミド基のアシル転移反応を触媒する酵素であ
る。このTGaseは、アシル受容体としてタンパク質中の
リジン残基のε−アミノ基が作用すると、分子内及び分
子間にε−(γ−Glu)−Lys架橋結合が形成される。ま
た水がアシル受容体として機能するときは、グルタミン
残基が脱アミド化されグルタミン酸残基になる反応を進
行させる酵素である。If added, transglutaminase (TG
ase) is an enzyme that catalyzes the acyl transfer reaction of the γ-carboxamide group of the glutamine residue in the peptide chain. In this TGase, when an ε-amino group of a lysine residue in a protein acts as an acyl receptor, an ε- (γ-Glu) -Lys cross-link is formed in and between molecules. When water functions as an acyl acceptor, it is an enzyme that promotes a reaction in which a glutamine residue is deamidated to become a glutamic acid residue.
TGaseのこのような性質により、TGaseを用いてタンパ
ク含有溶液又はスラリーをゲル化させることができる。This property of TGase allows TGase to be used to gel a protein-containing solution or slurry.
TGaseとしては、モルモット肝由来のもの(MTGase)
などの動物由来のものが知られているが、このような動
物由来のものは、安価にまた大量に入手するのが困難で
あり、タンパク質をゲル化するときは酵素濃度および基
質濃度を共に高くする必要があり、またCa2+依存性であ
るので用途が制限される。TGase derived from guinea pig liver (MTGase)
Such animal-derived substances are known, but it is difficult to obtain such animal-derived substances at low cost in large amounts, and when gelling a protein, both the enzyme concentration and the substrate concentration are high. However, its use is limited because it is dependent on Ca 2+ .
本発明で使用するトランスグルタミナーゼ(BTGase)
は、微生物、例えば、ストレプトベルチシリウム属の菌
により産生されるものであるが、このような微生物由来
のBTGaseは安価に供給され、かつ精製も容易であるので
実用性が大である。また、BTGaseを用いることにより、
カルシウム非存在下又カルシウム存在下のいずれでも酵
素(BTGase)濃度及び基質濃度が非常に低いところで品
質の優れたゲル化物を製造できるという利点がある。Transglutaminase (BTGase) used in the present invention
Is produced by a microorganism, for example, a bacterium belonging to the genus Streptoverticillium. BTGase derived from such a microorganism is inexpensively supplied and is easy to purify, and thus has great practicality. In addition, by using BTGase,
There is an advantage that a gelled product of excellent quality can be produced in the presence of very low enzyme (BTGase) concentration and substrate concentration both in the absence of calcium and in the presence of calcium.
以下、実施例を掲げて本発明を更に説明する。 Hereinafter, the present invention will be further described with reference to examples.
尚、本実施例においては、BTG−1を用いた例を示し
たが、BTG−2およびBTG−3についても、BTG−1とほ
ぼ同様な結果が得られた。In addition, although the example using BTG-1 was shown in this example, almost the same results as BTG-1 were obtained for BTG-2 and BTG-3.
(実施例) 実施例において、すり身のかまぼこ形成能はレオメー
ターで次のように測定した。また、部は重量部である。(Example) In the examples, the kamaboko-forming ability of surimi was measured with a rheometer as follows. Moreover, parts are parts by weight.
弾力及び凹み:弾力(JS)及び凹みの測定は、レオメー
タ(フドー工業社製)で、5φプランジャーを用いて測
定した。サンプルの形状は、直径23mm、高さ30mm。プラ
ンジャーをかまぼこに押し込んだときに、かまぼこが破
断するのに要する力を弾力(g)、破断するまでに移動
したプランジャーの距離を凹み(mm)として表わした。Elasticity and dent: The elasticity (JS) and dent were measured with a rheometer (made by Fudot Industry Co., Ltd.) using a 5φ plunger. The shape of the sample is 23mm in diameter and 30mm in height. When the plunger was pushed into the kamaboko, the force required to break the kamaboko was expressed as elasticity (g), and the distance of the plunger moved until breaking was expressed as dent (mm).
保水性:一般的に、すり身に水を加えると、かまぼこの
弾力と凹みは低下する。すり身に水を加え、電力が約40
0gになるように調整する。このとき加えた水の量が大い
ほどそのすり身の保水性は高いとする。Water retention: Generally, when water is added to the surimi, the elasticity and dents of the kamaboko are reduced. Water is added to the surimi, and the power is about 40.
Adjust to 0g. The larger the amount of water added at this time, the higher the water retention of the surimi.
実施例1 新鮮なマイワシの落し身に、5倍量(重量ベース)の
水を加えて5分間撹拌した後、脱水し、水分が78%の脱
水肉を得た。Example 1 Five times (weight basis) water was added to fresh sardine sardines and the mixture was stirred for 5 minutes and then dehydrated to obtain dehydrated meat having a water content of 78%.
この脱水肉100部にソルビトール4部、砂糖4、燐酸
塩0.2部、液状卵白4部(卵白0.027g(乾物重量)/g魚
肉蛋白質)、及びBTGase(前出特開昭64−27471記載の
実施例1の方法に準じて得たBTG−1、比活性2u/mg)0.
01部を添加し、サイレントカッターで撹拌して本発明の
すり身(試作すり身(1))を得た。さらに、同じ原料
から卵白のみを除いたすり身(試作すり身(2))、BT
Gaseのみを除いたすり身(試作すり身(3))、そして
BTGaseと卵白とを除いたすり身(試作すり身(4))も
併せて調製した。To 100 parts of this dehydrated meat, 4 parts of sorbitol, 4 parts of sugar, 0.2 parts of phosphate, 4 parts of liquid egg white (0.027 g of egg white (dry matter weight) / g fish meat protein), and BTGase (implementation described in JP-A-64-27471). BTG-1, obtained according to the method of Example 1, specific activity 2 u / mg)
01 parts was added and stirred with a silent cutter to obtain a surimi (prototype surimi (1)) of the present invention. Furthermore, surimi (prototype surimi (2)) obtained by removing only egg white from the same raw material, BT
Surimi excluding Gase (prototype surimi (3)), and
A surimi (prototype surimi (4)) excluding BTGase and egg white was also prepared.
(イ)上記4種の試作すり身のそれぞれ100部に対して
食塩3部を加え、擂潰機で良く撹拌した。擂潰したすり
身はケーシングに詰め、30℃で1時間座らせた後、90℃
の湯浴中で20分間加熱してから氷冷した。(B) 3 parts of salt was added to 100 parts of each of the above-mentioned 4 types of trial surimi and well stirred by a crusher. Crushed ground meat is packed in a casing and allowed to sit at 30 ℃ for 1 hour, then at 90 ℃
It was heated in a hot water bath for 20 minutes and then cooled with ice.
このようにして得られたものは1種のかまぼこであっ
て、このものについてかまぼこ形成能を測定した。The thus obtained product was one kind of kamaboko, and the kamaboko forming ability of this product was measured.
(ロ)一方、前記試作すり身をそれぞれ−30℃にて凍結
して冷凍すり身とし、−20℃で1カ月間貯蔵した後解凍
して、(イ)と同様にしてかまぼこを調製し、このもの
についてかまぼこ形成能を測定した。測定結果を表−1
に示す。(B) On the other hand, each of the above-mentioned prototype surimi was frozen at -30 ° C to obtain frozen surimi, stored at -20 ° C for 1 month and then thawed, and then kamaboko was prepared in the same manner as in (a). The kamaboko-forming ability was measured. Table 1 shows the measurement results.
Shown in
表−1から、特にBTGaseと卵白との併用により魚肉す
り身のかまぼこ形成能が顕著に改善されることが理解さ
れる。 It is understood from Table 1 that the combined use of BTGase and egg white remarkably improves the kamaboko-forming ability of fish surimi.
実施例2 実施例1(ロ)の凍結すり身のうち、試作すり身
(1)を解凍し、すり身100部に対して水を40部加え、
その全体量に3部の食塩を加え、擂潰機で良く撹拌し、
実施例1(イ)に従ってかまぼこを調製し、その品質の
評価した。Example 2 Among the frozen surimi of Example 1 (b), the prototype surimi (1) was thawed, and 40 parts of water was added to 100 parts of the surimi,
Add 3 parts of salt to the whole amount, stir well with a muller,
Boiled fish paste was prepared according to Example 1 (a) and its quality was evaluated.
また、試作すり身(4)には、解凍後水を5部加え
て、同様にかまぼこ調製し、その品質を比較した。Further, 5 parts of water after thawing was added to the prototype surimi (4) to prepare kamaboko in the same manner, and the quality was compared.
品質評価結果を表−2にまとめて示す。 The quality evaluation results are summarized in Table-2.
上記両実施例の結果は、BTGaseの添加によってイワシ
すり身の保水性が改善されたことを示す。 The results of both the above examples show that the water retention of sardine surimi was improved by the addition of BTGase.
実施例3 実施例1で得た脱水肉100部にソルビトール4部、砂
糖4部、燐酸塩0.2部及び液状卵白4部を加えてすり身
を調製した(試作すり身(5))。また、燐酸塩0.2をB
TGase(BTG−1、比活性2u/mg)0.01部に置き換えて同
様にすり身を調製した(試作すり身(6))。Example 3 A surimi was prepared by adding 4 parts of sorbitol, 4 parts of sugar, 0.2 part of phosphate and 4 parts of liquid egg white to 100 parts of the dehydrated meat obtained in Example 1 (prototype surimi (5)). Also, phosphate 0.2 to B
Surimi was prepared in the same manner by replacing 0.01 part of TGase (BTG-1, specific activity 2u / mg) (prototype surimi (6)).
これらのすり身について、実施例1(イ)と同様にし
てかまぼこを調製し、品質の評価を行なった。For these surimi, kamaboko was prepared in the same manner as in Example 1 (a), and the quality was evaluated.
結果を表−3に示す。 The results are shown in Table-3.
上記結果より、BTGaseを燐酸塩の代用として使用でき
ることが理解される。すなわち、BTGaseを使用すると、
通常においてすり身を製造する際に必ず必要であった燐
酸塩を使用しなくても、使用した場合と同等又はそれ以
上の効果が得られる。 From the above results, it is understood that BTGase can be used as a substitute for phosphate. That is, using BTGase,
Even if the phosphate, which is always necessary in the production of surimi, is not used, the same or higher effect as when it is used can be obtained.
実施例4 胞子虫に汚染されている新鮮なヘイク(魚肉を45−65
℃で60分加温して肉が溶けるもの)から採取した肉に、
5倍量の水を加えて5分間撹拌した後、脱水し、水分が
82%の脱水肉を得た。Example 4 Fresh hake contaminated with spores (45-65 fish meat)
Meat that has been melted by heating at ℃ for 60 minutes)
Add 5 times the amount of water and stir for 5 minutes, then dehydrate
82% of dehydrated meat was obtained.
この脱水肉100部に、ソルビトール4部、砂糖4部、
燐酸塩0.2部、牛血漿粉末0.5部(0.03g(乾物重量)/g
魚肉蛋白質)、乾燥卵白0.4部(0.025g(乾物重量)/g
魚肉蛋白質)、及びBTGase(BTG−1、比活性2u/mg)0.
01部を添加し、良く撹拌して板状に成型、凍結して冷凍
すり身を得た(試作すり身(7))。また、同じ原料か
ら、BTGaseのみを除いたすり身(試作すり身(8))、
血漿と卵白とを除いたすり身(試作すり身(9))、そ
して、BTGaseも血漿も卵白も含まないすり身(試作すり
身(10))を併せて調製した。100 parts of this dehydrated meat, 4 parts sorbitol, 4 parts sugar,
0.2 parts phosphate, 0.5 parts bovine plasma powder (0.03 g (dry matter weight) / g
Fish meat protein), 0.4 parts of dried egg white (0.025g (dry matter weight) / g
Fish meat protein), and BTGase (BTG-1, specific activity 2u / mg) 0.
Add 01 parts, mix well, mold into a plate, and freeze to obtain frozen surimi (prototype surimi (7)). In addition, from the same raw material, only surimi (excluding BTGase) (prototype surimi (8)),
A surimi from which plasma and egg white were removed (prototype surimi (9)) and a surimi containing neither BTGase, plasma nor egg white (prototype surimi (10)) were also prepared.
これらのすり身の評価結果を表−4に示した。 The evaluation results of these surimi are shown in Table 4.
実施例5 新鮮なオキアミむき身を5倍量の水で3分間晒した。
晒したむき身を200gの遠心力によって脱水し、水分が82
%の脱水肉を得た。この脱水肉100部に牛血漿粉末0.5部
(0.03g(乾物重量)/g魚肉蛋白質)、乾燥卵白0.5(0.
03g(乾物重量)/g魚肉蛋白質)、BTGase(BTG−1、比
活性0.2u/mg)0.01部、燐酸塩0.2部を添加して、サイレ
ントカッターで良く撹拌した(試作すり身(11))。さ
らに同じ原料を用いて、BTGaseのみを除いたすり身(試
作すり身(12))、血漿と卵白とを除いたすり身(試作
すり身(13))、および、血漿、卵白、BTGaseのいずれ
も含まないすり身(試作すり身(14))も併せて調製し
た。 Example 5 Peeled fresh krill was exposed to 5 volumes of water for 3 minutes.
The exposed peeled meat is dehydrated by a centrifugal force of 200 g, and the water content is 82%.
% Dehydrated meat was obtained. To 100 parts of this dehydrated meat, 0.5 part of bovine plasma powder (0.03 g (dry matter weight) / g fish meat protein) and 0.5 (0.
03 g (dry matter weight) / g fish meat protein), 0.01 parts of BTGase (BTG-1, specific activity 0.2 u / mg) and 0.2 parts of phosphate were added and well stirred with a silent cutter (prototype surimi (11)). Furthermore, using the same raw material, surimi without BTGase (prototype surimi (12)), surimi without plasma and egg white (prototype surimi (13)), and surimi containing neither plasma, egg white nor BTGase (Prototype surimi (14)) was also prepared.
これらのすり身の評価結果を表−5に示す。 The evaluation results of these surimi are shown in Table-5.
実施例6 冷凍したマツイカを解凍し、頭脚部と内臓、表皮を除
去した外胴膜をミンチした。このミンチ肉(水分83%)
100部に、牛血漿粉末0.5部(0.03g(乾物重量)/g魚肉
蛋白質)、液状卵白4部(0.03g(乾物重量)/g魚肉蛋
白質)及びBTGase(BTG−1、比活性2u/mg)0.01部を加
え、サイレントカッターで良く撹拌し、板形状に成型、
凍結して、無晒しのイカ冷凍すり身を得た(試作すり身
(15))、さらに血漿と卵白だけを含んだすり身(試作
すり身(16))、BTGaseだけを含んだすり身(試作すり
身(17))、及び血漿、卵白、BTGaseのいずれも含まな
いすり身(試作すり身(18))を併せて調製した。 Example 6 Frozen squid was thawed, and the outer trunk membrane from which the head and legs, internal organs and epidermis were removed was minced. This minced meat (water content 83%)
To 100 parts, 0.5 part of bovine plasma powder (0.03 g (dry matter weight) / g fish meat protein), 4 parts of liquid egg white (0.03 g (dry matter weight) / g fish meat protein) and BTGase (BTG-1, specific activity 2u / mg) ) Add 0.01 parts, stir well with a silent cutter, mold into a plate shape,
Frozen non-bleached squid frozen surimi (prototype surimi (15)), surimi containing only plasma and egg white (prototype surimi (16)), surimi containing only BTGase (prototype surimi (17)) ), And a surimi containing no plasma, egg white, or BTGase (prototype surimi (18)) were also prepared.
それらのすり身の品質を表−6に示した。 The quality of the surimi is shown in Table-6.
表−6の結果より、本発明の方法により得られたイカ
すり身の品質は、通常のものに比べて極めて高いことが
わかる。 From the results of Table-6, it can be seen that the quality of the squid surimi obtained by the method of the present invention is extremely higher than that of the normal one.
実施例7 水揚げ後8時間経過したマイワシより落し身を採取し
た。この落し身に対して5倍量(重量ベース)の冷水
(0.1%のNaHCO3を含む)を加えて5分間撹拌した後、
脱水し、水分81%の脱水肉を得た。Example 7 Droplets were collected from sardines 8 hours after landing. After adding 5 times (by weight) cold water (containing 0.1% NaHCO 3 ) to the deciduous meat and stirring for 5 minutes,
It was dehydrated to obtain dehydrated meat with a water content of 81%.
この脱水肉100部にソルビトール4部、砂糖4部、リ
ン酸塩0.2部、角氷20部および、BTGase(BTG−1、比活
性2u/mg)、乾燥卵白、牛血漿粉末を添加して、サイレ
ントカッターで撹拌してすり身(試作すり身(19)〜
(28))を得た。なお、本実施例では、BTGaseの添加量
は0.01部と一定とし、卵白および血漿の添加量を表に記
したように変化させた。本実施例で得られた結果を表7
に示した。To 100 parts of this dehydrated meat, add 4 parts of sorbitol, 4 parts of sugar, 0.2 parts of phosphate, 20 parts of ice cubes, BTGase (BTG-1, specific activity 2u / mg), dried egg white, cow plasma powder, Stir with a silent cutter (surimi try (19) ~
(28)) was obtained. In this example, the amount of BTGase added was fixed at 0.01 parts, and the amounts of egg white and plasma added were changed as shown in the table. The results obtained in this example are shown in Table 7.
It was shown to.
表7の結果から、血漿及び卵白が本発明の添加量より
少ない場合(試作すり身(19)及び(24))では、それ
らの効果は殆ど認められず、また、血漿及び卵白が本発
明の添加量より多い場合(試作すり身(23)及び(2
8))においては逆に品質の低下、特に凹みの低下が認
められた。しかし、それ以外の試作すり身についてはBT
Gaseと血漿および卵白の併用効果が明らかに認められ
た。 From the results in Table 7, when plasma and egg white were less than the addition amount of the present invention (prototype surimi (19) and (24)), their effects were hardly observed, and plasma and egg white were added by the present invention. If it is more than the quantity (prototype surimi (23) and (2
On the contrary, in 8)), a decrease in quality, especially a decrease in dents was observed. However, for other prototype surimi, BT
The combined effect of Gase with plasma and egg white was clearly observed.
(発明の効果) 本発明により、従来すり身として不適当とされていた
魚肉、オキアミ、イカ等からも極めて高品質なすり身の
製造が可能となり、水産未利用資源の有益な活性が期待
される。(Effects of the Invention) According to the present invention, extremely high quality surimi can be produced from fish meat, krill, squid, etc., which have hitherto been unsuitable as surimi, and a beneficial activity of unutilized marine resources is expected.
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 昭64−34267(JP,A) 特開 昭64−27471(JP,A) 特開 昭53−29956(JP,A) ─────────────────────────────────────────────────── ─── Continued Front Page (56) References JP-A-64-34267 (JP, A) JP-A-64-27471 (JP, A) JP-A-53-29956 (JP, A)
Claims (7)
ゼを0.1〜700u/g魚肉蛋白質並びに血清、血漿及び/又
は卵白を添加混合することを特徴とする魚肉すり身の製
造法。1. A method for producing surimi of fish meat, which comprises adding 0.1-700 u / g fish meat protein and serum, plasma and / or egg white to a fish meat and adding transglutaminase derived from a microorganism.
しを行なった脱水肉である請求項1記載の魚肉すり身の
製造法。2. The method for producing ground fish meat according to claim 1, wherein the form of the fish meat is dropped meat, crushed meat, or dehydrated meat that has been exposed to water.
2.5g(乾物重量)/g魚肉蛋白質であり、卵白の添加量が
0.001〜0.3g(乾物重量)/g魚肉蛋白質である請求項1
又は2記載の魚肉すり身の製造法。3. The total amount of serum and / or plasma added is 0.001 to
2.5g (dry matter weight) / g fish meat protein, the amount of egg white added
0.001 to 0.3 g (dry matter weight) / g fish meat protein.
Alternatively, the method for producing surimi of fish meat according to 2).
加混合する請求項1〜3のいずれかに記載の魚肉すり身
の製造法。4. The method for producing fish meat surimi according to claim 1, wherein the sugar compound is added and mixed in an amount of 1 to 20% by weight with respect to the fish meat.
チシリウム属の菌によって産生されたものであることを
特徴とする請求項1〜4記載の魚肉すり身の製造法。5. The method for producing surimi of fish meat according to claim 1, wherein the transglutaminase is produced by a bacterium of the genus Streptoverticillium.
1〜700u/g魚肉蛋白質並びに血清、血漿及び/又は卵白
を含有することを特徴とする魚肉すり身。6. A transglutaminase derived from a microorganism is used in an amount of 0.
A fish meat paste containing 1 to 700 u / g fish meat protein and serum, plasma and / or egg white.
2.5g(乾物重量)/g魚肉蛋白質であり、卵白の含有量が
0.001〜0.3g(乾物重量)/g魚肉蛋白質である請求項6
記載の魚肉すり身。7. The total content of serum and / or plasma is from 0.001 to
2.5g (dry matter weight) / g of fish meat protein, the content of egg white is
7. A protein of 0.001 to 0.3 g (dry weight) / g of fish meat.
Fish meat surimi listed.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2033451A JP2533392B2 (en) | 1989-02-22 | 1990-02-14 | Fish meat surimi and its manufacturing method |
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1-42875 | 1989-02-22 | ||
JP4287589 | 1989-02-22 | ||
JP2033451A JP2533392B2 (en) | 1989-02-22 | 1990-02-14 | Fish meat surimi and its manufacturing method |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH03219854A JPH03219854A (en) | 1991-09-27 |
JP2533392B2 true JP2533392B2 (en) | 1996-09-11 |
Family
ID=26372139
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2033451A Expired - Lifetime JP2533392B2 (en) | 1989-02-22 | 1990-02-14 | Fish meat surimi and its manufacturing method |
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JP (1) | JP2533392B2 (en) |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
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JPH1175724A (en) * | 1997-09-17 | 1999-03-23 | Takeda Chem Ind Ltd | Composition for addition to solid heat processed food, and solid heat-processed food |
JP5056193B2 (en) * | 2007-06-21 | 2012-10-24 | 味の素株式会社 | Process for producing processed meat products or processed fishery products and enzyme preparations for modifying processed processed meat products or processed fishery products |
JP5585442B2 (en) * | 2008-03-17 | 2014-09-10 | 味の素株式会社 | Method for producing fishery product and enzyme preparation for fishery product |
JP5033092B2 (en) * | 2008-09-24 | 2012-09-26 | 株式会社あじかん | Large squid surimi manufacturing method and large squid surimi manufactured thereby |
JP5615528B2 (en) * | 2009-11-12 | 2014-10-29 | 日本水産株式会社 | Method for enhancing gel strength of fish paste product and additive for enhancing gel strength |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
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JPS5329956A (en) * | 1976-08-28 | 1978-03-20 | Kyupi Kk | Frozen ground fish meat |
JPH0665280B2 (en) * | 1987-03-04 | 1994-08-24 | 味の素株式会社 | Protein gelling agent and protein gelling method using the same |
JPS6434267A (en) * | 1987-07-28 | 1989-02-03 | Taiyo Fishery Co Ltd | Method for improving meat quality of fish |
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1990
- 1990-02-14 JP JP2033451A patent/JP2533392B2/en not_active Expired - Lifetime
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