JP3012743B2 - Manufacturing method of gelatin processed food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing an artificial gelatin processed food very similar to a natural shark fin. More specifically, the present invention relates to a method for producing a processed gelatin food of stable quality having a composition not different from a natural product using a gelatin or collagen composition or a mixture of both as a raw material.

[0002]

2. Description of the Related Art A method for producing an artificial shark fin-like food from gelatin is disclosed in JP-B-45-9615 and 62-2866.
There are various types such as No. 3. However, since these use alginic acid, chitosan, mannan, juran gum and the like in combination, they differ from the natural shark fin composition.
Japanese Patent Application Laid-Open No. 63-325306 has been filed by the present inventors as a method for producing an artificial shark fin-like food having a composition similar to that of a natural shark fin by allowing transglutaminase to act on gelatin.

[0003]

The present invention relates to a method for producing an artificial shark fin-like food from gelatin, which is described in the prior art using transglutaminase (JP-A-63-325306).
No., hereinafter referred to as the mixing method) is a new method completely different from the technology using polysaccharides before that, and showed a remarkable difference in the effect, but there were still some problems in its performance. . In other words, in the mixing method alone, the raw material collagen and gelatin are mixed with transglutaminase before molding, so that the raw material and transglutaminase must be mixed in order to have sufficient strength and a texture similar to that of natural shark fins. And improvement of the reaction procedure was necessary. That is, if the effect of the crosslinking is expected only in the mixing method, it is difficult to control the rate of the enzyme reaction, so that the crosslinking progresses too much in the production process, and mass production of artificial shark fins of stable quality was impossible. In addition, the manufacturing process is limited, and the types of products that can be manufactured are limited.

[0004]

SUMMARY OF THE INVENTION The present invention is characterized in that a gel formed into a shark fin or jellyfish is crosslinked by immersion in a transglutaminase solution. By adopting this method, the immersion time and the enzyme concentration can be appropriately changed, and the strength and texture of the molded gel can be freely controlled, so that the use as a diversified food material can be expected to be expanded. . In other words, it can be used both for full-scale shark fin soup and for instant use made with hot water from a pot.

Further, in the present invention, since the enzyme required for crosslinking is added to the raw material slightly or not at all, the range of temperature selection of the raw material at the time of molding is widened, molding is easy, and the shape is improved.

Further, when the enzyme solution immersion method of the present invention is used in combination with the mixing method, the degree of crosslinking inside and outside the gel can be further controlled. That is, the inner and outer cores of the gel can be adjusted by adjusting the strength of the outside and inside of the gel by crosslinking the inner core mainly by the mixing method and the outer side by the immersion, so that the texture of the product can be appropriately changed as desired.

The immersion method according to the present invention and the combined use of the mixing method and the immersion method will be described in detail below.

The mixture of gelatin and collagen as raw materials used in the present invention is adjusted to a 30 to 60% (W / V) aqueous solution, preferably around 40%, and after defoaming,
The temperature of the mixed composition is 40 to 60 ° C., preferably about 45 ° C.
Keep at ℃ and guide to the injection port with a metering pump. The injection is performed intermittently, and the liquid that has exited the injection port is immediately immersed in a molding liquid that has been cooled down to about 5 ° C., and flows while being gelled continuously while forming a shark fin's unique shape. The string-shaped or sheet-shaped gel thus connected and formed is cut into a predetermined length or shape, and formed into a wing-like or strip-like shape.

[0009] After washing the wing-shaped gel taken out of the molding liquid, it is immersed in a transglutaminase solution having a concentration of 0.1% to 1.0%, preferably 0.2% to 0.5%, The curing and infiltration are carried out at a temperature of 5 ° C. to 25 ° C., preferably around 20 ° C., for 5 to 24 hours, preferably 14 to 20 hours, with slow stirring. Remove the immersed wing-shaped molded product from the enzyme solution and remove it at 20 ° C.
To 50 ° C, preferably around 40 ° C for 12 hours to 36
After a cross-linking reaction for 24 hours, preferably 24 hours to 30 hours, the product is deactivated at 60 ° C. to 80 ° C., preferably around 65 ° C., and dried to obtain a product.

The immersion of the enzyme solution of the present invention can be carried out at other suitable places in the manufacturing process. As the immersion method, any method other than immersion in a solution, such as application and spraying of an enzyme solution, can be used to impregnate and impregnate the enzyme from the surface in a gel state.

When the present invention is used in combination with the above-mentioned mixing method, the enzyme solution is adjusted in a separate tank when the enzyme is mixed, and the solution is adjusted immediately before the gel is injected using a metering pump and a static mixer. The flow path is configured so that the mixing is completed.

As the gelatin used in the present invention, any of raw materials such as bones and hides produced by an alkaline method or an acidic method can be used. Although transglutaminase is known to be derived from mammals, fish and microorganisms, transglutaminase of any origin can be used in the present invention.

The activity unit of transglutaminase referred to in the present invention is measured and defined as follows.
That is, after performing a reaction using benzyloxycarbonyl-1-glutaminylglycine and hydroxylamine as substrates, and forming the formed hydroxamic acid in the presence of trichloroacetic acid in an iron complex, the absorbance at 525 nm was measured,
The amount of hydroxamic acid is determined from a calibration curve to calculate the activity (see JP-A-64-27471).

The present invention can contain additives such as polysaccharides, seasonings, flavors or pigments in the gel or the enzyme solution.

As described above, the shark fin or jellyfish-like food according to the present invention is very similar in its amino acid composition to its natural composition because the raw materials are only the above-mentioned collagen and gelatin. Collagen and gelatin are tasteless and odorless, and their physical strength is similar to natural products, so they can be cooked in the same manner as natural products, and their texture is almost the same as that of natural shark fins or jellyfish, respectively. Hereinafter, the present invention will be described in detail with reference to Examples, but is not intended to be limited to the specific embodiments described.

[0016]

Example 1 Alkali method gelatin (jelly strength 245,
A viscosity of 39, a melting point of 31 ° C., and a pH of 6.4) was weighed (2.1 kg), added to 3 liters of hot water at about 80 ° C. with stirring in a defoaming dissolution tank, and defoamed while being dissolved. Then add this solution to 5
While maintaining the temperature at 5-60 ° C., the inside of the container was depressurized to completely remove bubbles, thereby obtaining a clear gelatin solution of about 42% (by a refractometer). The gelatin solution was intermittently ejected and dropped from a 1.4 mm nozzle equipped with a rotary valve by a snake pump. This was immediately cooled and gelled while continuously flowing with 5 ° C. water immediately flowing down. This molded product is cut to a length of 4 to 8 cm and a diameter of 1.7 mm to 0.1
mm shark fins were obtained.

The gel was immersed in a separately prepared transglutaminase solution (5 units / ml),
After holding at 15 ° C for 15 hours, take out and drain the liquid,
, Dried for 24 hours, immersed in hot water at 65 ° C for 1 hour to deactivate the enzyme, and dried again.

[0018]

Example 2 An approximately 42% gelatin solution prepared in the same manner as in Example 1 was prepared. Separately, a transglutaminase solution (2 units / ml) was prepared, a snake pump was attached to each, and the mixture was fed into a static mixer while adjusting the flow rate of the pump so that transglutaminase had a ratio of 1 unit per 1 g of gelatin. . This was molded in the same manner as in Example 1, immersed in a transglutaminase solution (5 units / ml), kept at 20 ° C. for 5 hours, taken out, and kept at 40 ° C. for 24 hours and dried. This is immersed in hot water of 65 ° C for 1 hour to deactivate the enzyme, and then dried.

[0019]

Example 3 An approximately 42% gelatin solution prepared in the same manner as in Example 1 was prepared. Separately, a transglutaminase solution (2 units / ml) was prepared, a snake pump was attached to each, and the mixture was fed into a static mixer while adjusting the flow rate of the pump so that transglutaminase had a ratio of 1 unit per 1 g of gelatin. . This was flown on a cooled endless belt to form a thin sheet and cut into a suitable length. This is immersed in a transglutaminase solution (32 units / ml),
After holding at 20 ° C. for 12 hours, this was placed in hot water at 65 ° C. for 3 hours.
The enzyme was inactivated by immersion for 0 minutes, and then dried with salt and air-dried to obtain jellyfish-like food.

[0020]

Example 4 For comparison with Examples 1 and 2,
Samples hardened using natural shark fins and alginate prepared as described in Japanese Patent Publication No. 45-8615 were prepared. The comparative test was performed on the appearance of the product, the state 5 minutes after pouring hot water in the pot, and 105 ° C.
Was evaluated for swelling state and texture after boiling for 2 hours. Judgment was carried out by a sensory test conducted by 20 panelists. Natural shark fins were used as a control, and those having a high similarity to those were selected.

Product appearance A is good B is good C is good C not understood Shape 28 88 2 A: Japanese Patent Publication No. 45-8615, B: Example 1,
C: Example 2 Comparison A 5 minutes after pouring hot water is good B is good B is good C is not understood Texture 3 4 6 7 shape 2 8 8 2 105 ° C, 2 hours B is good C is not understood Food Feeling 4 6 7 Shape 8 8 2 A does not maintain shape and cannot be compared

[0022]

EXAMPLE 5 For comparison, a sample of a natural jellyfish cut into strips and a sample of a comparative example prepared according to Japanese Patent Publication No. 45-8615 and cured with alginate were used for comparison. Prepared. The comparative test was performed in the same manner as in Example 4 for the appearance and the state after the treatment with hot water for 5 minutes.

Good appearance D of the product E is good E is not understood Shape 488 D: Japanese Patent Publication No. 45-8615, E: Example 3 D is good for 5 minutes with boiling water E is good Not understood Texture 3 89 Shape 2612 Thus, the processed gelatin food manufactured by the manufacturing method of the present invention was found to have the same shape and texture as natural shark fins or jellyfish.

Continuation of the front page (72) Inventor Takahiko Soeda 1-1, Suzukicho, Kawasaki-ku, Kawasaki-shi, Kawasaki, Japan Ajinomoto Co., Inc. Food Research Institute (56) References JP-A-4-222559 (JP, A) JP-A-2 -171160 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23P 1/10 A23J 3/00 507 A23J 3/06 A23L 1/0562

Claims (1)

(57) [Claims] 1. A process for producing a processed gelatin product, comprising forming a mixture containing gelatin and transglutaminase, then immersing the mixture in an aqueous solution of transglutaminase to crosslink, and thereby being insoluble even after cooking.