JP3047643B2 - Enzyme preparation for kneaded products - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an enzyme preparation for kneaded products. Alaska pollack, the enzyme preparation of the present invention,
For fish paste such as squid and sardine, and kamaboko, bamboo ring, tsumire, fried kamaboko, fish sausage, meat sausage, hamburger, meatloaf, etc. Available.

[0002]

2. Description of the Related Art An important factor that affects the quality of a kneaded product is elasticity (foot). For example, in the case of fish paste products, in order to obtain a fish paste product with good elasticity (feet), it is necessary to use high quality ground fish obtained from fresh fish and to minimize the amount of water added during production. It is important to keep it small.
However, since 1977, it has been difficult to secure fresh, high quality surimi due to fishing ground restrictions due to the establishment of 200 nautical miles fishing water area operating regulations in coastal countries such as the United States and EUN, and a decline in fish resources. In addition, the surplus of surimi raw materials is coming from the shortage of surimi. Against this background, in order to make effective use of walleye pollock and other surimi ingredients, efforts have been made to produce surimi from raw fish with reduced freshness and to increase the yield during the production of surimi. However, the quality of the paste is reduced, and the production of paste products such as kamaboko and bamboo wheels using such paste as a raw material causes a decrease in elasticity (foot), which is important for the quality of the paste product. This is also true of minced meat products.

[0003] Against this background, various elasticity enhancers have been developed as food additives. For example, elasticity enhancers include those that enhance the solubility of myosin-domain proteins and those that participate in network formation. (1) alkalis such as sodium hydroxide, sodium carbonate and sodium bicarbonate; and (2) polymerized phosphoric acid such as sodium pyrophosphate, sodium tripolyphosphate, potassium metaphosphate and the like. There is salt. However, although the former has a weak elasticity enhancing effect and the latter has a strong elasticity enhancing effect, it causes a decrease in the viscosity of the pasted meat. It has been pointed out that it is not possible.

[0004] Further, those involved in the formation of the network structure include (1) alkaline earth metal salts of inorganic acids such as calcium chloride and calcium oxide, and (2) transglutaminase (hereinafter abbreviated as TG). If the former is used in a large amount, it will sit down before molding and the elasticity enhancing effect will be reduced, and it will not be able to produce something peculiarly unpleasant and organoleptically satisfactory, so the amount used is naturally kept low. Is the current situation. On the other hand, the latter catalyzes a cross-linking reaction between proteins, so that a very strong elasticity-enhancing effect is recognized even when used in a small amount, and furthermore, it is expected to be a revolutionary elasticity-enhancing agent because of its tastelessness and odorless properties. Thus, the use of TG can (1) improve the quality (improve elasticity) of kneaded products using reduced-quality ground meat or minced meat, and (2) the amount of water added during production (water spreading). And the amount of minced meat or beef meat used can be reduced, and natural resources can be effectively used and raw material costs can be reduced without lowering product quality.

[0005]

If the quality of the ground meat or the minced meat is used, or if the amount of water added during production (water spreading) is increased, the viscosity of the ground meat becomes low. Kamaboko has the disadvantage that after the molding, the kneaded meat falls off and a high-priced product cannot be produced. In addition, with TG alone, it is difficult to suppress this dripping when molding is performed immediately after sliding. Therefore, the present invention improves the shape retention and moldability even when the quality of ground meat or minced meat is used, or when the amount of water added during production (water spreading) is increased, and the like. It is an object of the present invention to provide an enzyme preparation which can improve the quality (elasticity) of a product and can be used for kneaded products in general.

[0006]

Means for Solving the Problems The present inventors have intensively studied to solve the above-mentioned problems. As a result, when manufacturing a kneaded product by using the above-mentioned reduced quality ground meat or minced meat, or increasing the amount of water added (water spreading) during the manufacturing, TG and lactic acid are used in the kneading process. By adding an alkaline earth metal salt of an organic acid such as calcium, for example, in the case of a kamaboko with a plate, after plate forming,
As a result of manufacturing by performing a sitting process, for example, at about 40 ° C. for about 1 hour, and further performing a main heating process, it is possible to manufacture a high-quality kamaboko without sagging,
They found that a kamaboko with good taste and flavor was obtained, and completed the present invention.

That is, the present invention is an enzyme preparation for kneaded products containing TG and an alkaline earth metal salt of an organic acid. The alkaline earth metal salt of an organic acid used in the enzyme preparation for the kneaded product according to the present invention is not particularly limited as long as it is a food additive, such as calcium ribonucleotide, calcium pantothenate, calcium citrate, and calcium lactate. However, calcium lactate is particularly preferred because of its shape-retaining and moldability-improving effects, solubility in water, and tastelessness and odorlessness. The enzyme preparation of the present invention may contain two or more alkaline earth metal salts of organic acids.

[0008] Now, TG is also called an "amine introduction system", and is used to convert primary amines, ammonia, hydroxylamine, diamino acids, monoamino acid esters and the like into proteins and peptides which are receptors, such as casein, β-lactoglobulin, An enzyme that catalyzes a reaction to be introduced into insulin or the like, and in a system in which a protein as used in the present invention is used, the ε-amino acid of a lysine residue in the protein is replaced with an amide group of glutamine to crosslink. It is known to catalyze the reaction that forms (JP-B 1-50).
382, JP-A-1-27471). TG is known to be highly active in the liver of mammals such as guinea pigs, and is also known to be present in some microorganisms, plants and fishes (Japanese Patent Publication No. 1-5038).
2, JP-A-1-27471).

[0009] The origin of TG used in the present invention is not particularly limited. That is, the origin does not matter as long as it has TG activity. That is, those derived from guinea pigs
50382), those derived from plants, those derived from fish (for example, Nobuo Seki et al., “Abstracts of Abstracts of the Meeting of the Fisheries Society of Japan, 1988”, p. 167, and “Summary of the Abstracts of the Spring Meeting of the Japanese Society of Fisheries, 1990”, p. 219) , Those derived from microorganisms (Japanese Unexamined Patent Publication
-27471) and those prepared using a gene recombination technique (Japanese Patent Application Laid-Open No. 1-38899). However, in particular, the actinomycetes streptoverticillium (St.
Microbial TG belonging to R. reptoverticillium) is particularly preferable because it can be easily and inexpensively obtained.

The enzyme preparation of the present invention may contain an alkaline earth metal salt of an inorganic acid such as calcium chloride, calcium oxide or calcium hydroxide in addition to the alkaline earth metal salt of TG and an organic acid. Also, dextrins, carbohydrates such as lactose, polymerized phosphates, and starch, egg white, soy protein, polysaccharides, gums, seasonings, salt, sugar, glucose, sorbitol, maltitol which are usually added during the production of kneaded products , Cyclodextrin, coloring agent, coloring agent, ascorbic acid and its salts, erythorbic acid and its salts,
Emulsifiers, fats and oils, and enzyme stabilizers such as calcium chloride, sodium sulfite, and sodium bicarbonate (JP-A-4-20719).
4) may be appropriately contained. Further, by using such an auxiliary agent in combination, it is possible to impart functions such as improvement in solubility, dispersibility, simplicity, prevention of powdering, and enzyme stabilization of the enzyme preparation.

The enzyme preparation for kneaded products of the present invention is obtained by uniformly mixing at least one kind of alkaline earth metal salt of an organic acid such as calcium lactate and TG, and if necessary, other components with a conventional method. Can be. The shape is not particularly limited, such as powder, granule, liquid, capsule and the like. The blending ratio of TG in the present enzyme preparation is not particularly limited, but may be usually blended so as to be 1 to 30,000 units per 1 g of the kneaded product enzyme preparation. Preferably, 20 to 20 g of the present enzyme preparation
In terms of work, it can be blended to be 1000 units.
Particularly desirable from the viewpoint of measurement.

In this case, 1 g of the enzyme preparation is added to TG
Is less than 1 unit, when the amount of the enzyme preparation to be added to the kneaded product is 1% or less, the cross-linking effect of TG on the substrate protein is insufficient, and the TG is 3%.
If the amount is more than 0000 units, the effect of improving the shape retention and moldability of the alkaline earth metal salt of an organic acid is insufficient, which is inappropriate. In the present invention, TG having a high degree of purification is used.
It is preferable to use

[0013] The amount of the enzyme preparation to be added to the surimi is not particularly limited.
The enzyme preparation may be added in an amount of 0 to 3000 units, preferably 100 to 1000 units, and 0.1 to 20 g, preferably 1 to 5 g, as an alkaline earth metal salt of an organic acid such as calcium lactate. If it is less than 20 units, the crosslinking effect is insufficient, and if it is more than 3000 units, the effect of addition is almost constant irrespective of the amount of enzyme, which is uneconomical. When the alkaline earth metal salt of an organic acid such as calcium lactate is 0.1 g or less, the effect of improving shape retention and moldability is insufficient, and when it is 20 g or more, it is unsuitable due to the appearance of a unique taste. .

Next, a method for producing a kneaded product using the enzyme preparation of the present invention will be described. Surimi fish species to be used in the present invention include so-called taxonomic fish species, that is, not only fish such as teleost fish and cartilage fish, but also crustaceans, mollusks, and shellfish, etc. , Walleye pollock, hoki, hake, hake, southern cod, akadara, saury, horse mackerel, sardine, bonito, salmon, gull, harmo, eso, scallop, thailand, swordfish, shibirame, mutsu, meval, okigis, flying fish, squid, squid , Goby, teleost fish such as goats, sharks, cartilage fish such as rays, crustaceans such as shrimp, crab, lobster, mollusks such as squid, octopus, and shellfish, but are limited to the above fish species Not something.

Furthermore, it should be noted that the enzyme preparation of the present invention is mainly used for fish paste products, but beef, pork, horse meat, sheep meat, goat meat, rabbit meat, chicken meat, etc., which are generally called so-called meat. It is also effective enough for use in the preparation of meat paste products obtained from beef.

By the way, kneaded products are a general term for processed products made from ground fish meat or minced meat, such as kamaboko, bamboo ring, fried kamaboko, tsumire, hampan, fish ham sausage, meat sausage, hamburger, meatloaf, etc. The method of producing each of these kneaded products is well known to those skilled in the art. The principle of its production is to add salt to minced meat or minced meat, knead it, dissolve the salt-soluble protein, knead it, form it into various shapes, and then heat it to gel. . At this time, starch and other various auxiliary materials, seasonings, spices, coloring agents and the like are appropriately added. The enzyme preparation may be added at any point in the kneading step, as in the above, but preferably, during the kneading step after the addition of the salt, a more elastic product can be prepared.

Finally, a method for measuring TG activity will be described. The activity unit of TG referred to in the present invention is measured and defined as follows. That is, a reaction was performed using benzyloxycarbonyl-L-glutaminylglycine and hydroxylamine as substrates, and the resulting hydroxamic acid was allowed to form an iron complex in the presence of trichloroacetic acid. Then, the absorbance at 525 nm was measured, and the amount of hydroxamic acid was measured. Is determined from a calibration curve, and the activity is calculated (see JP-A-1-27471).

[0018]

The present invention will be specifically described below with reference to examples. Of course, the present invention is not limited to this embodiment. In addition, in this example, the quality evaluation of the manufactured kneaded product measured the elasticity, the dent, and the shape retention by using a rheometer as follows. (Elasticity and dent): The elasticity (JS) and the dent were measured with a rheometer (manufactured by Fudo Corporation) using a spherical plunger having a diameter of 5 mm. Sample shape is 23m in diameter
m, height 30mm. The force required to break the sample when the plunger was pushed into the sample was expressed as elasticity (g), and the distance of the plunger moved until the sample was broken was expressed as dent (mm).

(Shape retention): In general, the shape retention of a kneaded product is correlated with the viscosity (viscosity) of the ground meat before molding, and it is considered that the higher the viscosity, the better the shape retention.
As a means of measuring this viscosity, measurement with various viscometers was attempted, but reproducible measurement was not possible, and as a result of repeated examination, when the plunger was pushed a certain distance using a rheometer, It has been found that there is a very high correlation between the stress (g) received from the ground meat and the viscosity. In other words, the ground meat before molding is 50m in diameter.
After filling into a cylindrical container having a height of 40 mm and a height of 40 m, the surface is smoothed and smoothed. Using a rheometer, a stress (g) received when a cylindrical plunger having a diameter of 15 mm was pushed in by 8 mm was used as a measure of shape retention.

The TG used was, unless otherwise specified, a microorganism belonging to the actinomycete Streptoverticillium (Streptoverticillium mobaraense IFO13819).
The one of origin was used.

Example 1 (Casket-filled kamaboko) To 95 g of calcium lactate, 5 g (5000 units) of TG prepared by dextrin at 1000 units / g was added and mixed to obtain the enzyme preparation. 30 g of sodium chloride and 600 g of ice water were added to 1000 g of the crushed surimi, which was obtained by crushing the frozen walleye pollock surimi (SA grade) in a frozen state, and stirred well with a Stephan cutter. Next, add 50g of starch ("Essan Ginrei" manufactured by Ajinomoto Co., Inc.) and 50g of sugar
, Mirin 20 g, seasoning (“I-7” manufactured by Ajinomoto Co., Inc.) 1
0 g and enzyme preparation 6 g (300 units)
After the addition, the mixture was stirred with a Stefan cutter so that the final product temperature became 7 ° C. Part of the dough thus obtained was used for shape retention measurement with a rheometer, the rest was packed in a casing film, heated at 30 ° C for 60 minutes and allowed to shrink, then at 90 ° C for 30 minutes After heating, the mixture was cooled to obtain a casing-filled kamaboko (sample 1).

As a control, in the same manner, the enzyme preparation was not added (sample 2), the enzyme preparation was added with 300 units of TG alone (sample 3),
And the amount of ice water to be added without adding the enzyme preparation is 400 g
(Sample 4) was prepared at the same time.

[0023] The shape-retaining properties of these pastes and the elasticity and dents of the casing-filled kamaboko were measured using a rheometer. Further, a sensory evaluation was also performed. Table 1 shows the results.

[0024]

[Table 1]

In Table 1, 評 価, △, Δ and × in the sensory evaluation are
When n = 10, the scores by the statistical processing of the five-step evaluation are each
Represents 4.5 or more, 4.0 or more, 3.5 or more and less than 3.5.
As understood from the results in Table 1, the sample using the present enzyme preparation (Sample 1) had the same shape retention as Sample 4 as the quality target, while maintaining JS, dent, and sensory evaluation. It was found to be of higher quality. Sample 3 to which calcium lactate was not added was higher in JS, dent, and sensory evaluation than Sample 4, and was found to have excellent quality, but was found to be inferior in shape retention. Thus, it can be seen that by using the present enzyme preparation, it is possible to further extend the water (increase the water addition rate) while maintaining the shape retention and quality.

Example 2 (casing-filled kamaboko) To 90 g of calcium lactate, 10 g (10000 units) of TG prepared by dextrin so as to be 1000 units / g was added and mixed to obtain the enzyme preparation. Frozen Alaska pollack (second class) is crushed into flakes while frozen, and 1000g of crushed surimi, 30g of salt and 400g of ice water
And stirred well with a Stefan cutter. Then, 50 g of starch (“Essan Ginrei” manufactured by Ajinomoto Co., Ltd.), 50 g of sugar, 20 g of mirin, and seasoning (“I-
7)) After adding 10 g and 3 g (300 units) of the enzyme preparation prepared above, the final product temperature was 7 with a Stefan cutter.
It stirred so that it might become ° C. Part of the dough thus obtained was used for shape retention measurement with a rheometer, the rest was packed in a casing film, heated at 30 ° C for 60 minutes and allowed to shrink, then at 90 ° C for 30 minutes After heating, the mixture was cooled to obtain a casing-filled kamaboko (sample 5).

As controls, a sample without the enzyme preparation (Sample 6) and a sample with the addition of 300 units of TG alone in the enzyme preparation (Sample 7) were simultaneously prepared by the same method.

[0028] The shape retention of these meat pastes, and the elasticity and dents of the casings were measured using a rheometer. Further, a sensory evaluation was also performed. The results are shown in Table 2.

[0029]

[Table 2]

官能, △, Δ and × in the sensory evaluation in Table 2
Represents a score of 4.5 or more, 4.0 or more, 3.5 or more, and less than 3.5, with n = 8 and a 5-point statistical evaluation.

As can be understood from the results shown in Table 2, the sample using the enzyme preparation (Sample 5) had better shape retention, JS, dents, and sensuality than Sample 4 in Table 1 which was a quality target. In the evaluation, it was recognized that they were of the same excellent quality. Sample 6 to which calcium lactate was not added was found to have the same excellent quality in JS, dent, and sensory evaluation as Sample 4, but was found to be inferior in shape retention. Thus, it can be seen that by using the present enzyme preparation, it is possible to produce Kamaboko with excellent shape retention and quality even when using surimi with reduced quality.

Example 3 (Kamaboko with plate) After preparing the dough in the same manner as in Example 1, it was put on a plate, heated at 30 ° C. for 60 minutes and allowed to shrink.
After heating at 30 ° C. for 30 minutes, the mixture was cooled to obtain a kamaboko with a plate. Compared to the case of using this enzyme preparation, the amount of water added was 40%, and the same high-level kamaboko was obtained, and the elasticity, dent, and sensory evaluation were higher, indicating that it was of excellent quality. Was done. In addition, in the case where calcium lactate was not added, the elasticity, dent, and sensory evaluation were higher than those in which the amount of water was 40%, and it was recognized that excellent quality was obtained. became. Thus, it was found that by using the present enzyme preparation, further water spreading (increase in water content) was possible while maintaining shape retention and quality.

Example 4 (baked bamboo ring) To 90 g of calcium lactate, 10 g (10000 units) of TG prepared by dextrin so as to be 1000 units / g was added and mixed to obtain the enzyme preparation. Frozen Alaska pollack surimi (SA class) is crushed into flakes in a frozen state. For 1000 g of crushed surimi, 25 g of salt and 70 ml of ice water
0 g was added and the mixture was stirred well with a Stefan cutter. Then
80 g of starch ("Essan Ginrei" manufactured by Ajinomoto Co., Inc.)
Mirin 40g, sugar 20g, seasoning (Ajinomoto Co., Inc. "I-
7)) After adding 10 g and 4 g (400 units) of the enzyme preparation prepared above, the final product temperature was 7 with a Stefan cutter.
It stirred so that it might become ° C. The kneaded meat thus obtained was wound around a skewer, heated at 40 ° C. for 20 minutes and allowed to shrink, and then baked bamboo rings by direct gas heating.

As a control, in the same manner, the enzyme preparation was not added, the enzyme preparation was added with 400 units of TG alone, and the amount of ice water added without the enzyme preparation was added. Was made to be 500 g at the same time.

The grilled bamboo rings thus obtained were compared and evaluated. When the amount of ice water to be added was 700 g, the viscosity of the ground meat was low without using the enzyme preparation, and the viscosity of the meat was low. Although the phenomenon of difficulty in winding is observed, the one using this enzyme preparation shows the same formability (easiness of winding) as that when the amount of ice water added is set to 500 g. They had the same or better responsiveness and flexibility, and were of excellent quality. Thus, it can be seen that by using the present enzyme preparation, it is possible to further extend the water (increase the water content) while maintaining the moldability (ease of winding) and the quality. still,
When only TG was added, the shape was slightly lost.

Example 5 (Roasted bamboo ring) To 90 g of calcium lactate, 10 g (10000 units) of TG prepared by dextrin so as to be 1000 units / g was added and mixed to obtain the enzyme preparation. 25g of salt and 500g of ice water for 1000g of crushed surimi which has been frozen and crushed into flakes
And stirred well with a Stefan cutter. Then, 80 g of starch (“Essan Ginrei” manufactured by Ajinomoto Co., Ltd.), 40 g of mirin, 20 g of sugar, and seasoning (“I-
7)) After adding 10 g and 4 g (400 units) of the enzyme preparation prepared above, the final product temperature was 7 with a Stefan cutter.
It stirred so that it might become ° C. The kneaded meat thus obtained was wound around a skewer, heated at 40 ° C. for 20 minutes and allowed to shrink, and then baked bamboo rings by direct gas heating.

As a control, in the same manner, no enzyme preparation was added, and T
A sample containing 400 units of only G was prepared at the same time.

A comparative evaluation of the baked bamboo rings obtained in this manner shows that when the enzyme preparation is not used, a phenomenon occurs in which the meat is squeezed and the viscosity of the meat becomes low and it is difficult to wind the meat on a skewer. The used product exhibited good moldability (ease of winding), and the finished baked bamboo wheel was also crisp, supple and of excellent quality. As described above, it was found that the use of the enzyme preparation makes it possible to produce a baked bamboo wheel having excellent moldability (easiness of winding) and excellent quality even when using a polished body of reduced quality. In addition, when only TG was added, the shape was slightly lost.

Example 6 (Fried Kamaboko) Satsuma-fried fish was produced by using a hoki-suri body and an aji-suri body as main raw materials. TG 15g prepared with dextrin to 85g calcium lactate to 1000 units / g
(15000 units) were added and mixed to obtain the enzyme preparation. A mixture of hoki and horse mackerel at a ratio of 7: 3 was mixed and 1000g of crushed crushed crushed flakes in a frozen state were added to 30g of salt and 500g of ice water, and the mixture was stirred well with a Stephan cutter. Then, 130 g of starch (“Essan Ginrei” manufactured by Ajinomoto Co., Inc.), 40 g of mirin, 70 g of sugar, 10 g of seasoning (“I-7” manufactured by Ajinomoto Co., Ltd.), and 4 g of the above-prepared enzyme preparation (600 g) After the addition of (unit), the mixture was stirred with a Stefan cutter so that the final product temperature was 7 ° C.
Mix the cut burdock and carrot into this dough,
After molding, fried kamaboko was obtained by heating at an oil temperature of 160 ° C.

[0040] As a control, in the same manner, the enzyme preparation was not added, and T
A sample in which only G was added in 600 units was prepared at the same time.

A comparative evaluation of the fried kamaboko thus obtained shows that without using the enzyme preparation, a phenomenon in which the viscosity of the kneaded meat is lowered and the molded meat falls off after molding and loses its shape. In the case of using, a good shape-retaining property was exhibited without sagging, and the finished deep-fried kamaboko was of excellent quality with a crisp texture. In addition, when only TG was added, the shape was slightly lost.

Example 7 (meat sausage) Transglutaminase 1 prepared by adding 85 g of calcium lactate to 1000 units / g with dextrin
5 g (15000 units) was added and mixed to obtain the enzyme preparation. 100% minced pork with 30% fat minced into 3mm squares
20 g of salt, 0.3 g of a color former and 450 g of ice water were added to 0 g, and the mixture was stirred well with a silent cutter. Then add 70 g of soy protein ("Adipron" -SU, manufactured by Ajinomoto Co., Inc.)
, 5 g of polymerized phosphates, seasoning (“I-
7)) After adding 10 g and 5 g (750 units) of the enzyme preparation prepared above, the final product temperature was 8 with a silent cutter.
It stirred so that it might become ° C. The thus-obtained dough was filled in a casing, smoked in a smoke house at 60 ° C. for 15 minutes, and steamed at 75 ° C. for 45 minutes to obtain Frankfurt sausage.

In the same manner, a control without the above-mentioned enzyme preparation and a control with the amount of ice water added without addition of the above-mentioned enzyme preparation being 250 g were prepared as controls.

When the thus obtained frankfurters were compared and evaluated, the amount of ice water added was
In the case of 450 g, without using this enzyme preparation, the texture became inelastic and unreliable, and the shape of the finished product became thin. However, in the case of using this enzyme preparation, the amount of
It maintained excellent elasticity and shape equivalent to that of 250g, and was of excellent quality. Thus, it can be seen that by using the present enzyme preparation, it is possible to further extend the water (increase the water content) while maintaining the quality.

[0045]

The use of an enzyme preparation for kneaded products containing an alkaline earth metal salt of an organic acid such as TG and calcium lactate can reduce the quality of a ground paste, which has been previously unsuitable as a raw material for kneaded products. Even in the case where the product is further stretched in water, it is possible to produce a resilient, high-quality kneaded product while maintaining shape retention and formability. This is also expected to benefit natural resources. Furthermore, it is much easier to use the enzyme preparation of the present invention than to separately measure the alkaline earth metal salts of organic acids such as TG and calcium lactate at actual production sites.

Continuation of the front page (56) References JP-A-64-10949 (JP, A) JP-A-4-207194 (JP, A) JP-A-4-126605 (JP, A) JP-A-59-66847 (JP) JP-A-4-8266 (JP, A) JP-A-2-18661 (JP, A) JP-A-2-227057 (JP, A) JP-A-2-255060 (JP, A) (58) Field surveyed (Int. Cl. ⁷ , DB name) A23L 1/325 101 A23L 1/317

Claims (4)

(57) [Claims] 1. An enzyme preparation for kneaded products, comprising a transglutaminase and an alkaline earth metal salt of an organic acid. 2. The enzyme preparation for a paste product according to claim 1, wherein the alkaline earth metal salt of the organic acid is calcium lactate. 3. The enzyme preparation for a kneaded product according to claim 1, wherein the amount of the transglutaminase is 1 to 30000 units per 1 g of the enzyme preparation for a kneaded product. 4. The enzyme preparation according to claim 1, which is used for a fishery paste product.