JP2814097B2 - Jelly Meat Prevention Agent, Jelly Meat Prevention Law, and Method for Producing Surimi or Paste - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a jelly meat preventing agent for fish meat and processed fish meat contaminated with myxospores, and a jelly meat preventing method and jelly meat. The present invention relates to a method for producing a surimi or a kneaded product using expressed raw fish meat.

"Prior art" It is known that myxospores parasitizing fish muscles of fish species such as tuna, salmon, hake, barracuda, and crayfish cause a flesh softening phenomenon called jelly meat. The jelly meat is a phenomenon in which a protease (proteolytic enzyme) produced by myxospores decomposes a muscle protein of a host fish to cause remarkable softening. The raw fish that express the jelly meat are often multi-catch fish species and are blessed as marine resources.However, the drawbacks that the jelly meat reduces the quality and makes it difficult to maintain commercial value At present, it is not fully utilized as a raw material for fishery processing.

The myxospores themselves are empirically known to be harmless in food hygiene, but due to proteases produced by myxospores, product degradation often occurs during food processing.

This jelly meat formation is normal during the life of the myxosporidian fish, or immediately after the fish is caught, and shows normal meat quality. , Meat tenderization progresses rapidly. For this reason, it is extremely difficult to sort out fish contaminated with myxospores immediately after catching, and there has been a difficulty in preserving (especially, frozen preservation) and processing fish that express jelly meat.

Further, myxosporids are small and cannot be visually confirmed, so that it is impossible to distinguish contaminated fish from non-contaminated fish and to remove myxospores. For this reason, contamination of contaminated fish in the form of cuts and fillets is inevitable.

Furthermore, proteases produced by myxospores are very difficult to remove, and cannot be sufficiently removed by, for example, exposure to water performed in a usual process for producing sashimi. In fact, rubbing meat produced by a normal method from fish contaminated with myxospores cannot decompose proteins in the heating process during the production of kamaboko, and cannot obtain sufficient elasticity, thus practically losing commercial value. I will be.

Therefore, there is a demand for measures to prevent fish meat from becoming jelly meat in order to effectively utilize marine resources and also to prevent deterioration in product quality.

Current measures for preventing jelly meat are difficult to completely remove protease from fish meat, and therefore, it is common to add a component that inhibits the activity of protease. Some examples of such conventional measures are as follows.

The first method is to add 4 to 40% of egg white (as raw egg white) to fish meat (Japanese Patent Publication No. 55-42825).

The second method is to use natural products such as actinomycetes and koji molds as thiol protease inhibitors (JP-B-61-42552, JP-B-61-33546).

Thirdly, oxidizing agents such as nitrite, chlorite, chlorine dioxide, hydrogen peroxide, hypochlorous acid or a salt thereof, calcium oxide, alum, benzoyl peroxide, ammonium persulfide, potassium bromate, monoiodoacetic acid, etc. Addition of chemicals such as SH reagent (JP-B-62-39980, JP-B-62
-22593).

Fourth, a method of adding 0.01 to 50 parts by weight of a milk component of a mammal as a solid content to 100 parts by weight of raw fish (Japanese Patent Laid-open No. Sho 62)
-285767, JP-A-63-24872).

Fifth, a method of adding plasma or serum (Japanese Unexamined Patent Publication No.
No. 269).

"Problems to be Solved by the Invention" All of the above-mentioned conventional measures for preventing jelly meat involve practical technical problems as described below, and are not satisfactory. That is, in the first conventional example, when a large amount of egg white is added, the physical properties of the food are impaired due to its heat coagulability, and a unique hydrogen sulfide odor is generated by heating, which is a factor of reducing the taste.
In particular, when the processed fish meat is a kneaded product, there is a disadvantage that it becomes too hard and impairs the physical properties of the kneaded product.

In the second conventional example, production substances such as actinomycetes and koji molds as thiol-based protease inhibitors have a problem in food hygiene safety and a problem of high cost. .

Most of the inorganic additives of chemicals shown in the third conventional example cannot be practically used due to strict regulations on food additives.

On the other hand, the fourth conventional example is based on the assumption that a milk component of a mammal is added, and specifically, for example, a whole milk such as cow milk or sheep milk, or a dilution of condensed milk, or skim milk or skim milk powder Or cheese prepared from skim milk. It is recognized that they have an inhibitory effect, that they are ordinary foods, and that their safety is also ensured. However, the inhibitory effect is weak, and there are drawbacks such as the addition of a large amount of added milky odor and a decrease in color tone and taste, which are not satisfactory.

Furthermore, the fifth conventional example is a method in which plasma or serum is added, but has a disadvantage that the inhibitory effect is weak and the amount of addition is large, so that browning and color deterioration are caused.

In view of the above, there has been a demand for an inhibitor that efficiently inhibits the activity of myxosporidian proteases, is safe, and has little effect on the flavor of food.

The present inventor has also conducted research independently in view of such a request, and has been studying measures to prevent the formation of jelly meat in fish meat. From the muscles and / or internal organs and / or body fluids of mammals, birds or fish, etc. It has been found that the separated water-soluble protein segments have an extremely strong inhibitory effect on myxosporidian proteases. The present invention uses the separated protein obtained by purifying and separating the above-mentioned protein class based on such knowledge as a jelly meat-inhibiting agent, and using this, fillet, fillet, dried product, smoked product, surimi, processed fish meat including kneaded product In addition to developing a jelly meat prevention method for foods, a method for producing surimi or kneaded products using the jelly meat prevention method has been developed. SUMMARY OF THE INVENTION It is an object of the present invention to realize a high level of jelly meat prevention measures as compared with milk components and the like.

[Means for Solving the Problems] The present inventor has been studying means for solving the above technical problems, and has studied mucus and / or mucous separation of water-soluble protein segments separated from muscle and / or internal organs and / or body fluids of mammals, birds or fish. They have found that they have an extremely strong inhibitory effect on sporeworm proteases. Therefore, the present inventor has extracted water-soluble proteins with water or dilute neutral salt from muscle and / or internal organs and / or body fluids such as mammals, birds or fish, and then extracted 30-40% saturated ammonium sulfate or equivalent. Separated proteins (referred to as specific separated proteins) precipitated by neutral salts having a concentration of 45% and having an effect were purified and separated as a substance preventing jelly meat. The proteolytic enzyme inhibitory activity of the specific isolated protein obtained by purification and separation according to such a method was examined.
%, It was confirmed that a strong jelly meat preventing effect with an inhibition rate of at least 90% or more was exhibited. As described above, the specific isolated protein not only requires a smaller amount of addition as compared with the conventional substance for preventing jelly meat, but also has a very small amount of color, taste, and odor. Even if it does, it does not reduce or affect the texture, flavor or appearance of the food. Therefore, the specific isolated protein is very effective and practical.

The inventor has made the present invention by paying attention to the characteristics of the specific isolated protein obtained by the above research.

That is, the first invention to be patented is a mammal,
Extracted from water or diluted neutral salt from muscle and / or internal organs and / or body fluids such as birds or fish,
It is an isolated protein precipitated by% saturated ammonium sulfate or a 45% saturated neutral salt having an equivalent effect, or a jelly meat preventive agent for fish meat containing the specific isolated protein as a main component.

The mechanism by which the specific isolated protein prevents jelly meat of fish meat has not yet been elucidated, but it has been extracted at least with water or dilute neutral salt,
~ 40% saturated ammonium sulfate or a concentration with equivalent effect 45
The separated protein precipitated by the neutral salt is excellent in preventing jelly meat of fish meat and maintaining the quality of the added food. Compared with conventional protease inhibitors, Since it is excellent in economical efficiency, the present invention specifies the range of its practicality and effectiveness. A specific example of the method for producing the specific isolated protein used in the present invention is as follows. Cow,
Stir and mix muscles and / or internal organs and / or bodily fluids of edible mammals such as pigs, chickens, sect sardines, saury, sardines, etc., birds or fish in water or neutral dilute salt solution, and then centrifuge To obtain the supernatant. 30-
40% saturated ammonium sulphate or a concentration with an equivalent effect 45
A precipitate formed by adding a neutral salt with a% saturation is obtained as a specific separated protein. More preferably, as a pretreatment, the above-mentioned supernatant is heated at 50 to 60 ° C., followed by adding ammonium sulfate of 20 to 25% saturation and centrifuging. If necessary, the precipitate (separated protein) may be dialyzed against a neutral and dilute salt solution to remove salts and then dried. The above is an example of producing a specific separated protein. Therefore, the same effect can be obtained even if the specific protein fraction produced by another method is separated into substantially the same protein segments. The specific isolated protein produced in this way contains a large amount of an inhibitory substance against myxosporidian proteases, and has fewer drawbacks than conventional additives in that other components are small. Will be less.

In addition, the jelly meat preventing agent containing the specific separated protein as a main component means that, for example, a substance obtained by combining an existing protease inhibitor with the specific separated protein is included. I have.

The second invention to be patented is a method for preventing jelly meat of fish meat or processed fish meat food, which comprises contacting the specific isolated protein with raw fish meat contaminated with myxospores.

The present invention relates to a technique for preventing jelly meat of fish meat or processed fish meat contaminated with myxospores by using a specific isolated protein as a jelly meat prevention agent. In the present invention, means for contacting the specific isolated protein with the raw fish meat expressing jelly meat include addition, mixing, injection into fish meat, coating, spraying,
This includes immersion in an aqueous solution, exposure to water, or a combination thereof, and appropriate means may be selected according to the situation.

Here, the processed fish meat food includes all processed food products using fish meat as a raw material, such as fillets, fillets, dried products, smoked products, surimi, kneaded products, and the like.

A third invention which is to be patented is that the specific isolated protein is added to the fish meat raw material contaminated with myxosporidium during the process of producing a surimi or a paste from fish meat expressing jelly meat as a raw material. In contact with each other to prevent the formation of jelly meat.

The present invention uses a jelly meat prevention agent of the first invention and applies the jelly meat prevention method of the second invention to produce a fish meat that expresses jelly meat as a raw material, and has a sufficiently high commercial value. Or a method of producing a kneaded product.

In order to prevent the jelly meat of the raw fish meat from occurring, the preferred amount of addition when the specific separated protein is used is empirically added as a solid content of 0.05% to 10% based on the weight of the fish meat.

If the amount of the specific separated protein is less than 0.05%, the effect of preventing the jelly-meat phenomenon does not reach a practical level because the amount is small. This is because, in such a case, a phenomenon such as a decrease in elasticity is caused by the influence of the specific separated protein.

Further, in the present invention, in the case of a method for producing a surimi that prevents the jelly meat phenomenon, in the specific production steps of meat extraction, water exposure, dehydration, straining, etc., the activity of the protease of the fish meat is reduced. This means that an appropriate amount of the specific separated protein is added accordingly. In this case, the process which can be most effectively added is a process in which sugar, sorbite and polymerized phosphate are added and kneaded after dehydration.

Furthermore, in the case of producing a paste from fish meat exhibiting jelly meat, the raw fish meat contaminated with myxospores is crushed by a conventional method or by grinding the surimi with the addition of a protease inhibitor. And adding the above-mentioned specific separated protein to the mixture to obtain a kneaded product.

"Example" Next, a specific example of the present invention will be described.

<First Example> The effects of the present invention were obtained as follows by a chemical method.

The specific separated protein used here was obtained as follows. After 1 kg of fresh pork from which fat was removed was minced, the mixture was treated with water 2 in a homogenizer for 15 minutes. Add this suspension to 3,00
In 2,050 ml of the supernatant obtained by centrifugation at 0 rpm for 20 minutes, 615 g (40% saturation) of ammonium sulfate was dissolved under stirring and allowed to stand at 0 ° C. for 15 hours. The resulting precipitate was collected by centrifugal sedimentation at 3,000 rpm for 10 minutes and dried under vacuum to obtain 65 g of the specific separated protein.

5 times the volume of 1/15 M phosphate buffer (pH 6.5) is added to the fish meat of northern hake (Pacific Hake) contaminated with myxospores and homogenized. The above-mentioned specific separated protein was added to the obtained suspension.
To 4.5 ml of the suspension, 0.5 ml of a 0% (control) to 4% specific protein solution is added, and the mixture is reacted at 40 ° C. for 1 hour to decompose the protein. The reaction was stopped by adding 5% trichloroacetic acid (5 ml of TCA), and the precipitate was removed by filtration. The supernatant was colored by Folin color reaction and the absorbance at 660 nm is shown.

 Here, the inhibition rate is represented by the following equation.

The results are shown in Table 1.

From the above results, it has been clarified that the present invention strongly suppresses the protease of myxospores in the surimi, and its effect was confirmed.

<Second Example> A fillet jelly meat prevention test according to the present invention was performed. The specific separated protein used here was adjusted as follows. After 1 kg of chicken liver was minced, it was treated with a 1% saline solution 2 using a homogenizer for 15 minutes. 55 this suspension
After boiling in water at 20 ° C for 20 minutes, 477 g (30% saturation) of ammonium sulfate was dissolved in 2,120 ml of the supernatant obtained by centrifugal precipitation at 3,000 rpm for 20 minutes, left at room temperature for 1 hour, and then centrifuged at 3,000 rpm for 20 minutes. Precipitated. Next, the precipitate was collected by centrifugation again at 3,000 rpm for 20 minutes, and dried under vacuum to obtain 42 g of the specific separated protein.

50 fillets of northern hake contaminated with spores (13
(0-150 g / sheet), one of which is immersed in a 7-fold amount of the above 4% specific protein solution for 3 hours. The other fillet serves as a control and is not immersed. Heat these samples at 45 ° C for 1 hour,
The degree of softening was compared. Table 2 shows the results.

As a result, it was found that, when the present invention was applied and a fish contaminated with spores was immersed, the jelly meat was suppressed.

<Third Example> A production test of a kneaded product using the present invention was performed.

The specific separated protein used here was adjusted as follows.
1,000 rp of bovine blood 4 dissolved 40 g of sodium citrate
2 g of the plasma obtained by centrifugation at 10 ° C. for 10 minutes, and 300 g (20% saturation) of ammonium sulfate was dissolved by stirring.
Left for hours. This was centrifuged at 3,000 rpm for 10 minutes, and 209 g (15% saturation) of ammonium sulfate was dissolved under stirring in 1,860 ml of the supernatant to 35% saturation, followed by standing at 0 ° C. for 10 hours. This is 3,
The precipitate obtained by centrifugation at 000 rpm for 10 minutes was placed in a semipermeable membrane (Visking tube), and dialyzed in 1% saline solution 5. After dialysis at 5 ° C. for 12 hours, the contents were collected and dried under vacuum to obtain 21.5 g of the specific separated protein.

First, for 1 kg of A-class surimi of Alaska pollack, 215 per ml extracted from hake fish meat contaminated with spores
Surimi was prepared by adding 3 and 12 ml of the crude enzyme solution having a unit of proteolytic activity. On the other hand, 1% and 2% of the specific separated protein (dry powder) was added and crushed to prepare a kamaboko. One unit of proteolytic activity is defined as pH 3.0, temperature 3
Using urea hemoglobin as a substrate at 7 ° C, F
This is the amount of enzyme that produces a proteolysate having an absorbance equivalent to tyrosine 1γ in the olin coloration method. The jelly strength of kamaboko was compared using the paste of pollock as a control.

 Table 3 shows the results.

From the above results, it has been found that by applying the present invention, it is possible to produce a kneaded product having higher elasticity from fish meat contaminated with myxospores.

Fourth Example Using the present invention, a frozen surimi was prepared from hake contaminated with myxospores.

1 kg of fresh pollock fish was thoroughly washed with water, cut into small pieces, and treated with water 2 in a homogenizer for 15 minutes.
After immersing this suspension in water at 58 ° C. for 60 minutes, 247 g (45% saturation) of sodium chloride corresponding to 35% saturation of ammonium sulfate was dissolved in 2,200 ml of the supernatant obtained by centrifugation at 3,000 rpm for 20 minutes with stirring. Later, 1
Left for hours. The precipitate obtained by centrifuging at 3,000 rpm for 10 minutes was vacuum-dried to obtain 28 g of the specific separated protein.

Filled with 10 kg of North Sea hake fillet and minced with a butcher. After exposing it three times with 5 times the amount of water, the water content is reduced to 80%
Dehydrated until. To this, 4% of sugar, 4% of sorbite, and 0.3% of polymerized phosphate were added, and stored at -30 ° C as a frozen frozen control. In the test plot, the specific isolated protein of the present invention was added at 0.05% and 1%, and stored at -30 ° C.

Thaw the frozen surimi, add 3% salt and crush it,
I checked its elasticity.

 Table 4 shows the results.

As described above, by applying the present invention in the production of a surimi, a frozen surimi that can be a highly elastic kneaded product even in fish that causes jelly meat can be produced.

<Fifth Example> Using the present invention, an experiment was conducted to prepare a kneaded product from hake surimi contaminated with myxospores. The method of Example 4 was used for adjustment of the specific separated protein. After adding 1% and 2% of the specific isolated protein (dry powder) to the hake of the hake manufactured by dewatering and dehydrating by a usual method, 3% of sodium chloride was added and crushed to obtain a kamaboko.

 Table 5 shows the obtained jelly strength results.

As a result, it has been found that a kneaded product having a good elasticity can be produced from the hake of hake by the present invention.

"Effects" As described above, in the present invention, since the specific isolated protein contains a large amount of a substance that inhibits a protease, even a small amount thereof can be a powerful anti-jelly meat agent. Moreover, since the jelly meat preventing agent hardly deteriorates the quality and taste of the fish meat and processed fish meat food, the jelly meat preventing agent can be used more effectively than the conventional jelly meat preventing agent.

In addition, by simply contacting the specific isolated protein as a jelly meat inhibitor to the fish body contaminated with myxospores, the protease of myxospores can be effectively inhibited, but this specific isolated protein is It is a natural natural product that is safe and has excellent water retention and dissolution properties, and it has good operability. Add contact means, mix, inject into fish, apply, spray, immerse in an aqueous solution, or expose to water Or a combination thereof. As a result, it is a jelly meat prevention method that has a very wide range of use and is easy to use.

In addition, the method for preventing jelly meat from being formed according to the present invention has a remarkably high effect as compared with the conventional method for preventing jelly meat from being formed. In addition, the specific isolated protein has almost no smell or color, and is a method for preventing jelly meat from contacting fish meat without lowering the taste, color and physical properties of processed fish meat food. Therefore, the present invention can be applied to the production of all types of processed fish meat products such as fillets, dresses, fillets, surimi, and kneaded products.

Conventionally, it has been considered difficult to use fish meat that expresses so-called jelly meat, which is contaminated with myxospores, in processed foods and has not been put to practical use. However, according to the present invention, even fish meat expressing jelly meat can be easily processed and used like normal fish meat.

Moreover, the processed food manufactured by implementing the present invention does not pose a problem of safety or a problem of deterioration in quality as in the case of using an existing jelly meat prevention agent.

In particular, in the production of surimi or kneaded products, when fish meat expressing so-called jelly meat, which is contaminated with myxospores, is a raw material, the production is considered to be extremely difficult. With the development of a simple manufacturing method, it is possible to obtain a surimi or kneaded product of good quality by a process that is almost the same as the conventional manufacturing method.

As described above, according to the present invention, it is possible to take a highly practical measure for preventing jelly meat, and to use fish meat (fisheries resources) expressing jelly meat, which has not been sufficiently utilized in the past, to provide high quality jelly meat. It has become possible to manufacture processed fish meat widely.

──────────────────────────────────────────────────続 き Continuation of the front page (72) Inventor Yoshiro Miyauchi 7-36-5 Kurihama, Yokosuka City, Kanagawa Prefecture Nichiro Fishery Co., Ltd. Research Institute (58) Field surveyed (Int. Cl. ⁶ , DB name) A23L 1 / 325 101

Claims (3)

(57) [Claims] Claims: 1. A muscle, such as a mammal, a bird or a fish, and / or
Or a separated protein (hereinafter referred to as “specified”) that is extracted from water contained in water or dilute neutral salt and is precipitated from 30% to 40% saturated ammonium sulfate or 45% saturated neutral salt having a concentration having an equivalent effect. Or a jelly-meat preventive agent containing the specific isolated protein as a main component. 2. Raw fish meat contaminated with myxospores,
A jelly meat preventing agent for fish meat or processed fish meat, which is brought into contact with the specific isolated protein according to claim 1. 3. The specific isolated protein according to claim 1 is brought into contact with a raw material of fish meat contaminated with myxosporidium in a process of producing a surimi or a paste from fish meat expressing jelly meat as a raw material. A method for producing a surimi or a kneaded product, wherein the method is adapted to prevent the formation of jelly meat.