JP2533392B2 - Fish meat surimi and its manufacturing method - Google Patents

Description

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.

(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.

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.

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)).

(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

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.

(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.

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 .

 The present invention will be described below.

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.

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.

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%.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

This property of TGase allows TGase to be used to gel a protein-containing solution or slurry.

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⁺ .

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.

 Hereinafter, the present invention will be further described with reference to examples.

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.

(Example) In the examples, the kamaboko-forming ability of surimi was measured with a rheometer as follows. Moreover, parts are parts by weight.

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).

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.

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%.

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.

(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.

The thus obtained product was one kind of kamaboko, and the kamaboko forming ability of this product was measured.

(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

It is understood from Table 1 that the combined use of BTGase and egg white remarkably improves the kamaboko-forming ability of fish surimi.

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.

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.

 The quality evaluation results are summarized in Table-2.

The results of both the above examples show that the water retention of sardine surimi was improved by the addition of BTGase.

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)).

For these surimi, kamaboko was prepared in the same manner as in Example 1 (a), and the quality was evaluated.

 The results are shown in Table-3.

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.

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.

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.

 The evaluation results of these surimi are shown in Table 4.

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.

 The evaluation results of these surimi are shown in Table-5.

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.

 The quality of the surimi is shown in Table-6.

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.

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%.

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.

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.

(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.

 ─────────────────────────────────────────────────── ─── 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)

(57) [Claims] 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. 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. 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). 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. 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. 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. 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.