JP3163339B2 - Edible protein modification - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a method for cross-linking and modifying edible protein by transglutaminase.
A method for modifying an edible protein, characterized by adding and presenting polylysine, and a method for producing an edible protein material, an edible fish and meat processing material, noodles and rice cakes using the same principle.

[0002]

2. Description of the Related Art Methods for cross-linking and modifying edible proteins from various viewpoints using transglutaminase have already been proposed. It is desired to reform to the extent possible.

[0003] For example, food proteins have conventionally been often used in food processing by making use of functions such as gel-forming properties, emulsifying properties, and foaming properties and economics. Against this background, there has been a strong improvement in the purpose of thinking to further improve the emulsifying property and the gelling property according to the use of the protein. As one of these attempts, as described in JP-A-64-27471, transglutaminase has been used to improve the gel properties of proteins to impart hardness and elasticity to these gels.

[0004] However, it is also required to improve the hardness and elasticity of food proteins and to impart throatiness to the protein at the same time. Indeed, by utilizing transglutaminase, as described above, it is possible to impart hardness and elasticity to a food protein gel, but on the other hand, improving hardness and elasticity, in other words, strengthening the spring property It means that the protein gel is modified in the direction, and thus such improvement in the spring property causes the protein gel to lose its throat property.

[0005] Therefore, it is important to improve the hardness and elasticity of the food protein gel, and at the same time, to provide a food protein that is more suitable for food processing by imparting throatiness.

[0006] For example, processed meat and meat products are typical foods utilizing the thermal coagulation characteristics of proteins, and processed fish products such as kamaboko, fried crab and bamboo rings, and processed meat products such as sausages and hamburgers are particularly useful. The gelling properties of this protein determine the texture of the final product. It has been attempted to solve the problem of gelation by using food proteins such as soybean protein and egg white, or by using starch, gums and the like.
However, these food modifiers cannot exert their effects unless they are added in a large amount to a certain extent, while if added in a large amount, the quality of the texture is changed, which is not preferable. In other words, it becomes hard but chewy.

[0007] Recently, a method using transglutaminase has been devised as an improved method for such livestock meat gel. Indeed, this method modifies the viscoelasticity of the gel to a higher degree than the method based on food proteins and sugars. That is, transglutaminase can impart hardness and elasticity to the gel in a smaller amount than proteins and saccharides. However, when the hardness and elasticity are imparted, on the contrary, the juicy feeling and the greasyness disappear, and the food becomes tasteful. In addition, processed fish products that have been retorted or frozen are exposed to high temperatures above 120 ° C or low temperatures below freezing, causing protein damage.
It is unpreferable because it is lumpy and does not have a juicy feeling, resulting in a hard and brittle chewy texture.

Therefore, it is important to improve the viscoelasticity of the livestock fish gel and to impart a juicy feeling to the processed livestock fish meat. By giving a juicy feeling,
It is possible to produce a final food product which does not impair the original taste and flavor of processed livestock meat and meat, and furthermore, it is possible to provide a valuable processed livestock fish and meat product. The development has been delayed.

Furthermore, for example, conventionally, noodles have been developed in a wide variety of products such as chilled, frozen, room temperature, and retorted products, but when they are eaten, they have a texture that is stiff and elastic. Therefore, various improvements have been made to maintain the texture of boiled noodles in a firm state for a long time. For example, to prevent growth after boiled udon, Chinese noodles, pasta, medium- or semi-strong wheat flour with a slightly higher protein content is used as the main raw material, further starch, wheat gluten by mixing, etc.
Has developed a firm texture. In addition, protein materials have also been added, and active gluten, soy protein, egg white, whole eggs, casein, and other materials are used for this. In addition, emulsifiers, saccharide derivatives of polysaccharides, and the like are also used. (JP-A-2-117353). In addition, in order to maintain the texture during the retort sterilization treatment, the physical properties are maintained under the condition that the retort treatment is performed at a high temperature for a short time, for example, at a temperature of 125 ° C. or more such that F0 = 3.1. (JP-A-2-186954). Furthermore, a method using transglutaminase as in the present invention,
There is known a method for producing noodles, which comprises subjecting noodles to heat processing and then immersing the noodles in a transglutaminase-containing solution (Japanese Patent Application Laid-Open (JP-A) No. 2-286554).

However, it is not always easy to sufficiently maintain an excellent texture for a long time after heat treatment such as boiling and steaming by any of these methods. In other words, although the texture of the noodles at the time of eating is hard, it has a supple stickiness over a long period of time, and udon that gives a favorable texture with elasticity (stiffness) has not yet been obtained. .

[0011] Originally, noodles are those obtained by pre-gelatinizing the starch in the raw material through heat treatment, that is, delicious when eaten immediately after boiled. Since the distribution process after production requires a long time, the texture is significantly deteriorated during this time. Also, in order to have long-term storage,
Take acid treatment and retort treatment. Heat treatment in a seasoning liquid or retort heat treatment in a soup or the like may be performed as an ingredient of a soup or the like. As a result, it is known that it becomes soft, the texture deteriorates, and the taste also deteriorates. Furthermore, it also contains water in appearance and swells by absorbing the seasoning liquid, and for this reason, it loses a favorable texture.

The additives disclosed in the above-mentioned Japanese Patent Application Laid-Open No. 2-117353 have an excellent effect in improving the noodles immediately after the heat treatment. However, the additives generally improve the texture of the noodles after a long time after the heat treatment. In addition, there was nothing to be seen in the improvement of the texture of noodles that had passed for a long time in liquids such as soups and sauces. Further, the transglutaminase-treated noodles disclosed in Japanese Patent Application Laid-Open No. 2-286054 are desired to have further improved quality. further,
Improvement in texture after retort high-temperature heat treatment in a seasoning liquid such as soup is demanded.

[0013] Therefore, there is a need for providing noodles which can maintain an excellent texture without the above-mentioned drawbacks.

Alternatively, for example, it is desired to provide rice cakes with rice cake-like stickiness and elastic texture. The purpose is to maintain the sticky and elastic texture of rice cake even after high temperature heating such as retort treatment. In addition, even if rice cakes are heated in soup flour or soup, they do not soften or boil over time, and can maintain a rice cake-like texture with little deterioration in quality during eating.

From this point of view, as a conventional processed rice cake product, Japanese Patent Application Laid-Open No. 52-128249 discloses that rice cake dough is combined with polysaccharides such as xanthan gum, guar gum, cod gum and karaya gum, and also with red soybean extract. Has been added. In Japanese Patent Publication No. 4-40979, sugar-containing rice cakes are made to contain LM pectin (low methoxy pectin), sodium alginate and the like, and the external solution surrounding the rice cakes is made to contain Ca salt to make the osmotic pressure of the rice cake and the external solution almost equal. ing. Furthermore, the use of polysaccharides such as locust bean gum, xanthan gum and the like reduces the loss of shape due to retort sterilization.

Further, as a method for suppressing the aging of processed rice cake products, a method of adding sugars such as sugar and starch syrup to a rice cake, a method of adding oxygen, and a method of adding an emulsifier are known.

However, since the whole rice cake is softened by any of the methods, the surface and the middle of the rice cake become soft by heat treatment in soup powder such as zenzai.
Over time, the outside of the rice cake tends to melt. Furthermore, aging over time and mold collapse cannot be suppressed by high-temperature heat sterilization treatment such as retort. Therefore, at present, processed rice cakes that have been subjected to high-temperature heat treatment in liquids such as soup powder and soups are not commercially available. Therefore, in all processed rice cake products, the rice cake and the seasoning liquid such as soup powder, soup and the like are separately filled, and there is no rice cake and soup powder combined.

Therefore, even after such a high-temperature heat treatment, the development and provision of rice cakes capable of maintaining the rigid elasticity and the sticky character of the original rice cake and the sticky texture can be maintained. Is desired.

[0019]

Under the above-mentioned technical background, an object of the present invention is to develop and provide an improved method for cross-linking modification of edible proteins in various fields.

[0020]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to achieve the object described in the preceding paragraph, and as a result, have studied the use of transglutaminase to carry out an enzymatic reaction for cross-linking and modifying edible proteins by utilizing its enzymatic action. In the presence of polylysine, the modification effect of the conventional transglutaminase is improved, and the modification effect of the conventional transglutaminase was not achieved by the combined use with polylysine. The present invention has been completed based on such findings.

Hereinafter, the present invention will be described in detail one by one.

The present invention firstly relates to a method for modifying an edible protein, which comprises transglutaminase acting on an edible protein in the presence of polylysine to effect cross-linking modification.

As is well known, transglutaminase is an enzyme that catalyzes an acyl transfer reaction of the γ-carboxamide group of a glutamine residue in a peptide chain. This transglutaminase, when the ε-amino group of a lysine residue in a protein acts as an acyl receptor, ε-
(Γ-Glu) -Lys bond is formed.

Incidentally, transglutaminase includes:
There are calcium-independent ones and calcium-dependent ones, and both can be used. Examples of the former include those derived from microorganisms (for example,
7471). Examples of the latter include those derived from guinea pig liver (Japanese Patent Publication No. 1-50382).
And those derived from fish (see, for example, Nobuo Seki et al., “Abstracts of Abstracts of the Meeting of the Fisheries Society of Japan in 1988”, p. 167, and “Summary of the Abstracts of the Spring Meeting of the Fisheries Society of Japan, 1990” on page 219). it can. In addition, any transglutaminase, such as those produced by genetic recombination (JP-A-1-300889), can be used.
It is not limited to origin and manufacturing method. However, from the viewpoints of functionality and economy for food applications, calcium-independent ones are preferred, and for example, the above-mentioned microorganism-derived transglutaminase (Japanese Patent Laid-Open No. 64-2747).
1) satisfies both conditions, and can be said to be optimal at present.

Next, polylysine which should be used in combination with transglutaminase and which is the most important feature of the present invention will be described. It is well known that polylysine is a polymerized product of L-lysine, and is produced, for example, in a culture solution of actinomycetes and can be fractionated and produced therefrom.

Polylysine exerts its effect if its degree of polymerization is 2 or more, but from the viewpoint of crosslinking modifying effect and solubility, a degree of polymerization of about 10 to 30 is appropriate.

It should be noted that α-lactalbumin and αS 2 -casein, which contain a large amount of lysine, also exhibit similar effects to a certain extent. However, since these require some fractionation and purification, their use is considered from the economic viewpoint. Is limited, but it goes without saying that it may be used in combination with polylysine.

There is no particular limitation on the protein to be cross-linked, and any protein that can be used for food is an object of the present invention.

Now, the method of the present invention using such raw materials has no particular limitation on the method itself. That is,
There is no particular limitation on the method of causing transglutaminase to act on edible protein in the presence of polylysine, and the method of cross-linking modification of edible protein with transglutaminase except for the presence of polylysine is used. Can be.

The presence of polylysine can be carried out, for example, by using it as it is or by using it as an aqueous solution. The amount of polylysine to be added is, in short, an amount that increases the effect when transglutaminase is used in combination with polylysine, as compared with the case where transglutaminase is used alone. The preferable use amount of can be determined very easily by those skilled in the art by a simple preliminary trial or with reference to the examples described later.

The present invention secondly relates to a method for producing a protein material for foods, wherein a transglutaminase is allowed to act on an edible protein in the presence of polylysine to cross-link and modify the protein.

[0032] The present invention relates to the present invention,
As a result of various studies for the purpose of imparting elasticity and throatability, it was found that a transglutaminase and a polylysine were added to a protein composition in combination, and then subjected to an enzymatic reaction to obtain an intended food protein material. It was found that it became possible and completed.

The edible protein to be used in the present invention is not particularly limited as long as it is generally used for food. For example, milk protein, milk powder, milk whey protein, whole egg, egg white, egg yolk, Examples include plasma protein, casein, gelatin, collagen, soy protein, wheat protein, etc., alone or in combination of two or more thereof.

The method of cross-linking and modifying such an edible protein with transglutaminase in the presence of polylysine is the same as in the first aspect of the present invention described above. Here are some additional items that are desired.

First, the amount of transglutaminase to be added is preferably 0.2 to 100 units per gram of protein (abbreviated as u / g protein). In this addition amount, 0.2u
When the protein gel content is less than / g protein, the protein gel can be imparted with a certain degree of hardness and elasticity, but the throatability cannot be improved. on the other hand,
If it is more than 100 u / g protein, the protein gel becomes too hard, becomes brittle, and the elasticity and throatability are undesirably reduced.

Incidentally, throughout the present specification, the activity unit (unit) of transglutaminase is measured and defined as follows. That is, a reaction is carried out using benzyloxycarbonyl-L-glutaminylglycine and hydroxylamine as substrates, and the resulting hydroxamic acid is formed into an iron complex in the presence of trichloroacetic acid.
The absorbance at nm is measured, the amount of hydroxamic acid is determined from a calibration curve, and the activity is calculated (see JP-A-64-27471).

The amount of polylysine added was 1 g of protein.
0.0001 to 0.1 g (abbreviated as g / g protein) per unit weight. When the amount added is 0.0001 g / g protein or less, the physical properties of the protein gel are the same as those without the protein gel, whereas the protein gel is 0.1 g / g.
/ G protein or more can give the protein gel throatiness,
The hardness and elasticity are reduced, resulting in a soft gel, which is not suitable.

A method for modifying an edible protein, which is carried out by using transglutaminase and polylysine in such amounts, that is, a specific method for producing a crosslinked-modified edible protein composition (ie, a modified protein-containing food material) The manufacturing method will be exemplified.

First, transglutaminase was added to the edible protein composition in an amount equivalent to 0.2 to 100 u / g protein (0.0002 when the transglutaminase activity was 1 u / mg).
-0.1 g), and 0.0001-0.1 of polylysine.
Add g / g protein and mix. After adding 2 to 15 times (weight) of water thereto, the mixture is subjected to an enzyme reaction. Regarding the amount of water added, when the gel obtained after the enzyme reaction is used as it is for food, about 2 to 10 times the amount of water is used. ~
About 15 times water is appropriate. Furthermore, the amount of these waters differs depending on the type of the target protein composition,
In the case of wheat protein, it is about 2 to 4 times water, and in the case of gelatin, it is about 10 to 15 times water. Note that the amounts of these waters are tentative guidelines, and water outside these ranges may be used. The enzyme reaction conditions are 0 to 65 ° C. and 5
Hold for minutes to 24 hours, usually 2 minutes
When processed at 0-60 ° C for about 20-60 minutes,
In addition, a gel having stable physical properties can be obtained.

As a method of the enzyme reaction, a bioreactor can be used. As an area where this method can be adopted, proteins soluble in water or salt solution are easy to handle. First,
After solubilizing a predetermined protein and polylysine in water, etc., when contacting a bioreactor consisting of transglutaminase immobilized with an acrylamide gel matrix, etc., it is modified by transglutaminase and polylysine by taking a predetermined reaction time. The obtained protein can be obtained.

By performing the drying treatment, a modified powdery protein-containing material can be obtained. As a drying method, a method generally used for pulverizing a food, such as a freeze drying method, a vacuum drying method, a spray drying method, etc., is appropriately adopted, but the spray drying method is preferable from the viewpoint of economy.

The edible protein crosslinked and modified by the method of the present invention, that is, the modified protein material is used for food protein such as milk protein, wheat protein, soy protein, egg protein and the like which are currently used in processed foods. It can be used for similar applications.
For example, emulsified foods such as yogurt, fresh cream, margarine, mayonnaise, dressing, etc., mainly for paste products mainly made of livestock fish meat, impart throatiness and smoothness, and further improve emulsion stability and water retention Function. The dry powder of the modified protein material can be used by directly adding the powder and water to the food,
There is a method of adding about 0 times water and adding it as a hydrate to food as it is. Considering the operability in food production, the former method of directly adding the powder is convenient. As a food use of such modified protein material, for example, in the case of milk protein, to prevent water separation of yogurt and impart emulsion stability of fresh cream, in the case of modified egg protein, mayonnaise, imparting emulsion stability of dressing, Etc. become possible. Furthermore, when this modified protein material is used in place of a commonly used protein food, special functions such as heat resistance and prevention of water absorption can be imparted to the used food. For example, processed gelatin products such as fish sausage and gummy candy are examples.

Thirdly, the present invention relates to a method for producing a processed fish and meat product, which comprises transglutaminase acting on edible fish and meat in the presence of polylysine to effect cross-linking and modification thereof.

In the present invention, the present inventors have conducted various studies on the production of processed fish meat products with the aim of imparting a juicy feeling to the fish meat gel while maintaining its hardness and elasticity. As a result, after adding transglutaminase and polylysine to edible fish meat such as animal meat, fish meat, and seafood, it was found that the intended processed animal fish meat product can be obtained by subjecting the meat to enzymatic reaction. To complete it.

The edible fish meat which is a raw material to be used in the present invention includes fish and shellfish in addition to fish meat and meat. For example, natural raw materials such as cows, pigs, chickens, sheep, mutton, walleye pollock, snails, gulls, lobsters, shrimp, squid, and crabs used as raw materials for livestock kneaded products and fishery kneaded products are the edible fish of the present invention Included in meat.

The method of cross-linking and modifying such raw materials for edible fish and meat with transglutaminase in the presence of polylysine in the same manner as in the first or second embodiment of the present invention described above. Except for using transglutaminase and polylysine, the process is the same as the conventional method for producing processed fish and meat products, but a few items to be noted are added.

First, the amount of transglutaminase added is 0.1 to 100 u per g of protein.

The amount of polylysine added is 0.0001 to 0.1 g per gram of protein.

Transglutaminase and polylysine are used in such amounts, and the method for modifying edible fish meat in this manner, that is, a specific method for producing a modified processed fish meat product is described below. Is exemplified.

First, in addition to the usual raw materials, transglutaminase is used for 0.1 to 100 u / g protein (transglutaminase activity is 1 u / ml) with respect to natural raw proteins such as animal meat, fish meat and seafood in the normal raw materials. Is 0.0002 to 0.1 g) and polylysine in 0.0
001 to 0.1 g are added, mixed with a silent cutter or the like, and the obtained dough is subjected to an enzymatic reaction after being formed as necessary. The shaping may be performed by a generally used shaping method for processed fish and meat products, that is, sausages, hamburgers, meat balls, kamaboko, bamboo rings, fried kama, and the like.

The enzyme reaction conditions are as follows.
A good rule of thumb is to keep it at 0 ° C for about 5 minutes to 48 hours. In addition, since raw meat is processed, 0-10
The treatment may be carried out at a low temperature of ° C., and the reaction may be carried out at a temperature within this range for 1 hour or more.

However, in sausage production, a drying process in a smoke chamber at 50 to 60 ° C. for 10 to 20 minutes, and in kamaboko production, a sitting process in approximately 40 ° C. for 30 to 60 minutes or refrigeration overnight. In such a case, the enzymatic reaction of the present invention occurs in these steps, so that the cross-linking-modifying effect can be obtained without performing any separate enzymatic reaction treatment.

After the cross-linking reforming treatment by the enzymatic reaction, it is needless to say that the treatment is carried out in the same manner as the usual treatment for the processed processed fish and meat products. These treatments include heating such as boiling, steaming, and frying, and then cooling. Depending on the purpose, it is subjected to a retort treatment or a refrigeration treatment. These treatment methods and conditions are not particularly limited, and it is a matter of course that the treatment methods and conditions may be in accordance with the methods generally employed in the production of processed fish and meat foods.

Processed fish and meat products manufactured by the method of the present invention, for example, processed meat products such as sausages, hams, hamburgers, meatballs, kamaboko, bamboo rings, fried crabs, and processed fishery products are final products. Even if processed foods such as retort treatment and freezing treatment are applied to the processed foods by the end, the final processed fish and meat meat foods will not lose the quality of the raw materials such as softness and juicy feeling.

Fourthly, the present invention provides a method for producing noodles, which comprises subjecting a protein contained in a dough raw material to transglutaminase in the presence of polylysine to effect cross-linking modification of the protein, in other words, The present invention relates to a method for producing noodles such as buckwheat, udon, Chinese noodles, pasta, etc., which can maintain the texture after boiling, especially elasticity (stiffness) and hardness for a long time.

According to the present invention, as a result of the inventor's intense research to solve the above-described problems in the noodles, in the process of producing the noodles, in particular, the raw material powder is kneaded with water, salt, or the like. At the same time, the enzyme transglutaminase and polylysine were added and kneaded in the process of preparing the dough, and the mixture was kneaded, and the enzyme and polylysine were allowed to act on the protein contained in the raw material powder. That is, the present invention relates to a method for producing noodles, wherein a transglutaminase is allowed to act in the presence of polylysine in the production of noodles, whereby the noodles are cross-linked and modified. More specifically, the transglutaminase and polylysine are kneaded into the noodle dough with water, salt, etc. at the same time as the raw material powder and water, salt, brine, etc. are kneaded, and the enzyme and polylysine are sufficiently obtained in the setting process of the obtained dough A method for producing a processed noodle product, characterized in that it is used so as to act.

The noodles that are the object of the present invention, ie, the noodles that can be produced by the method of the present invention, include udon, somen, and hiyamugi (these are mainly made of flour), buckwheat (soba) In addition to flour, the main ingredients are flour, yam, egg white, etc., Chinese noodles, wonton, ginger skin (needs an alkaline agent such as brine in addition to flour), macaroni, pasta such as gratin (dew) A specific wheat flour such as ramsemolina as a main raw material).

The method for producing noodles of the present invention can be in accordance with the usual method except that transglutaminase and polylysine are used in addition to the usual raw materials in the step of preparing the noodle dough. Incidentally, the usual method of manufacturing noodles is, in short, kneading various raw materials including water to prepare a noodle dough, and, after aging as necessary, shaping the noodle dough into a shape such as a noodle string. It is assumed that.

Since the enzymatic action of transglutaminase in the presence of polylysine occurs during the aging step, a separate and independent step for this is not necessary.

The raw noodles can be put on the market as they are, but should be put on the market in the form of boiled or steamed boiled noodles or steamed noodles, or in the form of packaged boiled noodles in which boiled noodles are packed. It is also possible to put raw noodles in the form of dried noodles for distribution. Further, the boiled noodles can be immersed in an acid solution or filled in a retort packaging material, subjected to retort treatment, and placed in a room temperature distribution. That is, according to the present invention, various types of noodles can be manufactured as being heat-resistant regardless of the form of the product.

As described above, the method of the present invention is carried out except that transglutaminase and polylysine are used as dough raw materials in addition to ordinary raw materials.
It can follow the conventional method for producing noodles,
The various seed materials listed above are well known to those skilled in the art. For example, as cereals, strong flour, medium flour, light flour and the like can be mentioned, and as other raw materials, wheat gluten, egg white, soy protein, waxy starch,
Acid-treated starch and the like can be mentioned, and these are not particularly limited.

The difference from the conventional method for producing noodles is that transglutaminase and a polylysine polymer are added to the various raw materials in the kneading step of the various raw materials, and the resulting proteins act on the proteins in the raw materials. Hereinafter, this will be described.

As mentioned above, in the present invention, transglutaminase can be used regardless of its origin. By using transglutaminase, an acyl transfer reaction between the γ-carboxamide group of the glutamine residue of the protein of the raw cereal protein and various primary amines is catalyzed, and when the primary amine is a lysine residue of the protein, ε- ( γ-
A Glu) -Lys crosslink is formed. Furthermore, the effect of maintaining a firm texture after the heat treatment is exhibited. Although the mechanism is not clear, the polylysine used in the present invention (for example, a polylysine preparation of Chisso Co., Ltd.) electrostatically binds the nitrogen (N) of the amino group acting as a polycation in a network structure of a polypeptide chain, It is thought that the gel characteristics are improved by making the network structure more firm, and heat resistance is imparted. In other words, during the production of noodles, transglutaminase and polylysine are added to and kneaded with various cereal raw materials, and the noodle dough is allowed to stand at an appropriate temperature and for an appropriate time so that the enzymatic action is sufficiently exhibited. A network structure in the protein is formed in the noodle body, and by preventing uniformity of water in the noodle body, it has elasticity (strain) even after boiled, and further after acid treatment or retort treatment. It is presumed that a favorable texture is maintained.

The amount of transglutaminase to be added is 0.001 to 50 units, preferably 0.1 to 30 units per gram of cereal raw material protein. If the added amount is less than the above range, the desired effects cannot be achieved in improving the texture of the noodles and physical properties after retort treatment, preventing boiling, and the like. Has an inconvenience that the texture becomes too hard, and none of them can sufficiently achieve the object of the present invention.

Further, the amount of polylysine used in combination is 0.0001 to 1 g per 1 g of cereal protein as a main raw material.
Preferably it is 0.001-0.5 g. If the added amount is less than the above range, the texture of the noodles is hard and uneven, and if it exceeds the above range, there are inconveniences such as too soft, and any of the objects of the present invention. It cannot be achieved sufficiently.

The transglutaminase and polylysine may be added as they are or as an aqueous solution.

The noodle dough obtained by kneading is preferably at 10 to 65 ° C., preferably at 10 to 65 ° C., in order to sufficiently exert the enzymatic action of transglutaminase in the presence of polylysine.
Cure at 35-55 ° C. When the dough is maintained at such a setting temperature, the enzyme action is sufficiently exhibited in about 30 to 120 minutes.

Fifth, the present invention provides a
The present invention relates to a method for producing rice cakes, wherein a transglutaminase is allowed to act on a protein contained in a raw material in the presence of polylysine to crosslink-modify the protein.

According to the present invention, as a result of intensive studies conducted by the present inventor to solve the above-mentioned problems concerning rice cakes, mochi rice, which is a main raw material of rice cakes, is washed, dipped and steamed. In the polishing step, a finding was found that the above problem could be solved by adding transglutaminase and polylysine in combination and subjecting them to a polishing treatment, thereby completing the processing.

The method for producing rice cakes of the present invention can be performed by a conventional method except that in the grinding step, a transglutaminase and a polylysine are added in combination and subjected to a grinding treatment. Will be mainly described with respect to differences from the conventional method.

In the method of the present invention, the main raw material of rice cakes is
Usually, rice is mainly used, but it is also possible to use an auxiliary material for strengthening proteins such as starch, and there is no particular limitation. For example, in order to further express the chewy feeling peculiar to rice cake as an auxiliary material, a substance having an increased protein content, such as wheat gluten, can be used to further exert the effect of crosslinking modification.

The cereal as a raw material can be immersed in a transglutaminase solution in advance, but usually, in the step of steaming and moistening rice rice after immersion, transglutaminase and polylysine are mixed and added together. Knead and mill.

The amount of transglutaminase to be added is 0.1 to 500 units, preferably 1 to 30 units, per 1 g of cereal protein as a main raw material. Then, the rice cake obtained after crushing is rolled into a plate and made into a rice cake such as soup powder, the water content is usually 35 to 46%, and the elasticity peculiar to the rice cake and the sticky, sticky and stiffness are preferable. It is of texture. This is because, by using transglutaminase, an acyl transfer reaction between a γ-carboxamide group of a glutamine residue of a waxy rice protein and various primary amines is catalyzed, and when the primary amine is a lysine residue of the protein, This is considered to be due to the formation of ε- (γ-Glu) -Lys bond.

Further, the elasticity, stickiness and flexibility unique to rice cake are exhibited by the combined use of polylysine.
As described above in relation to the fourth method (manufacturing method of noodles) of the present invention, the polylysine used in the present invention is such that the nitrogen (N) of the amino group acting as a polycation is electrostatically bound in a network structure of a polypeptide chain. It is thought to make the net structure more firm. The amount of polylysine added
It is 0.0001 to 0.1 g per 1 g of protein of the raw cereal. If the amount of polylysine is 0.0001 or less, the effect is insufficient, and if it is 0.1 g or more, it spreads,
It has a soft texture.

Next, a specific method for producing rice cakes of the present invention will be described.

The cereal raw materials such as waxy rice are washed with water and immersed in water.
After draining, transglutaminase and polylysine are added as they are when pouring, and, for example, added as a solution while pouring water, followed by polish. Wheat gluten or the like is used as an auxiliary material, but there is no particular limitation on these. The rice cakes produced by the method of the present invention can maintain a favorable texture even when subjected to high-temperature heat treatment under retort conditions in a liquid in terms of quality.

In the production of rice cakes, the rice cake is usually milled, then rolled and cooled. The cooling can be performed by standing cooling or by ventilation drying. For example, in the latter case, if it takes about 2 hours to lower the temperature to 65 to 20 ° C., there is a condition in which transglutaminase acts during this time, and preferably 30 to 120 ° C. at 25 to 55 ° C.
By holding for about a minute, the enzymatic action is sufficiently performed by doing so. As described above, in order to sufficiently express the enzymatic action of transglutaminase in the presence of polylysine, no particularly difficult treatment is required.

The rice cakes produced by the method of the present invention, which is characterized by using transglutaminase and polylysine in combination, have high commercial value as they are, but can be used as ingredients for retort foods if desired. it can.
That is, when making a retort food such as soup powder as a normal mochi, for example, cut the mochi into a size of about 3 cm × 4 cm × 1 cm, fill the retort pouch with the ingredients such as soup powder and / or bean paste, and after sealing. And retort processing is performed.
The conditions for the retort treatment are determined in consideration of requirements such as the amount of the contents and the characteristics of the retort pouch.
0-132 ° C, preferably 5-45 ° C at 116-126 ° C.
It is intended to perform a high temperature heat treatment at about minutes, typically F ₀
= 4 or more.

According to the method of the present invention, by forming a network having a network structure between and within the protein of the waxy rice as the main raw material, it is possible to maintain a sticky texture and elasticity for a long time. Further, since the cross-linking between the proteins of the raw rice is strengthened, the unique texture of rice cakes can be maintained for a long time even after retort treatment in a liquid, and rice cakes without shape loss can be produced.

[0080]

The present invention will be further described with reference to the following examples.
In this example, parts mean parts by weight, and% means% by weight. The polylysine used in this example was manufactured by Chisso Corporation. The product “Polylysine” manufactured by Chisso Corporation contains components other than polylysine.
It is not the amount of the product “polylysine” but the amount of the polylysine contained in the product “polylysine”.

Example 1 80 parts of water was added to 20 parts of sodium caseinate (“Instanlac S” manufactured by Vester Kako Co., Ltd.), mixed well and dissolved, and then 0.03 part of polylysine and a microorganism belonging to the actinomycete streptoverticillium (Streptoverticillium mobara
0.1 part of transglutaminase (ense IFO 13819) origin (specific activity 1 unit / mg) was dissolved, stirred gently, and kept at 20 ° C. for 60 minutes to carry out an enzyme reaction.
After the completion of the reaction, spray drying was performed to obtain a modified sodium caseinate powder. After adding 4 times water to this powder, folding width 47m
After filling the m casing tube, it was heated at 80 ° C. for 40 minutes. This was cooled with running water to obtain a caseinate gel sample (A).

As a control, the same procedure as above was followed,
A gel sample containing only caseinate but not containing both transglutaminase and polylysine (B), a gel sample containing caseinate and transglutaminase and containing no polylysine (C), and a gel sample containing caseinate and polylysine and containing no transglutaminase (D )
Was prepared.

As a result of a sensory evaluation of the physical properties of these four types of gel samples, B and D containing no transglutaminase did not form any gel and remained in solution. On the other hand, A and C containing transglutaminase formed a gel. Therefore, A and C are assigned to each item 10 in panel n = 10.
Table 1 shows the results of the evaluation by the point method. Note that the higher the score, the better the property of the evaluation item is, and each item of A is given 5 points.

[0084]

[Table 1]

Example 2 In 100 parts of commercially available milk (protein content: 3.0%), 0.006 parts of polylysine and 0.02 g of the same transglutaminase as used in Example 1 were dissolved and stirred gently.
The enzyme reaction was carried out by holding at 30 ° C. for 30 minutes. After completion of the reaction, the mixture was spray-dried to obtain milk powder. This powder was added with water four-fold, filled in a 47 mm folded width casing tube, and heated at 80 ° C. for 40 minutes. This was cooled with running water to obtain a milk gel sample (A).

As a control, the same procedure as above was followed,
A gel sample using milk powder only containing milk and not containing both transglutaminase and polylysine (B), a gel sample containing milk powder containing milk and transglutaminase and containing no polylysine (C), containing milk and polylysine, A gel sample (D) using milk powder containing no transglutaminase was prepared.

As a result of functionally evaluating the properties of these four gels, B and D containing no transglutaminase did not form any gel and remained in solution. On the other hand, A and C containing transglutaminase formed a gel. Table 2 shows the results of evaluating A and C in the same manner as in Example 1.

[0088]

[Table 2]

Further, yogurt, ice cream, and canned coffee were produced by using milk powder (milk powder of A) obtained by allowing transglutaminase and polylysine to act on the milk shown above, followed by spray drying. As a control, a control milk powder obtained by drying raw milk as it is (above B)
Milk powder) was used to produce each food in the same manner.

The method of producing yogurt was in accordance with a commonly used method. First, water is added to the modified milk powder according to the present invention,
It was adjusted to 8.3% non-fat milk solids. The mixture was stirred for 1 hour while keeping the temperature at 25 ° C. After leaving still for 1 hour, lactic acid bacteria ("Joghurt V2" manufactured by WIESBY) were added to the milk raw material at 1.5%, and fermented at the same temperature for about 4.5 hours. The obtained yogurt had a pH of 4.6. The water separation rate (weight ratio of separated whey relative to the total amount of yogurt) after standing for 3 weeks under refrigeration (about 15 ° C) for each prototype was 2.4% for the control milk powder, Therefore, the milk powder according to the present invention is suppressed to 0.2%, it is considered that there is no syneresis in appearance, and is smoother and juicer than the control milk powder. Was.

An ice cream was produced on a trial basis according to the following method. Coconut oil 3%, dried milk powder of the present invention (milk powder of A) 4%, starch syrup 21.4%, aspartame 0.05
%, Guar gum 0.15%, carrageenan 0.05%, locust bean gum 0.1%, egg yolk 0.3%, sugar ester 0.15%, vanilla extract 0.3% and water 70.5%. The mixture was heated at 70 ° C. for 30 minutes, then aged at 5 ° C. overnight, freezing was set at 50% overrun, cupped, and -40 ° C.
And cured for 1 day to obtain lacto ice. Compared to the control milk powder, it was oily, had good spoonability, and exhibited a smooth texture and was good.

[0092] Canned coffee was produced as a trial according to the following method. After dissolving 1.4 g of instant coffee (manufactured by Ajinomoto General Foods Co., Ltd.) and 4 g of granulated sugar in heated distilled water, 13 g of control milk powder or 13 g of dry milk powder (milk powder of A) according to the present invention was added. After mixing, the mixture was made up to 1000 g with distilled water and homogenized with a mixer to obtain a prepared liquid. The prepared solution was filled in a 250 g can, sealed, sterilized by retort at 123 ° C. for 20 minutes, and cooled after retort to obtain a canned coffee beverage. Quality evaluation was performed on both samples immediately after production and after storage at 5 ° C. for 3 months. The results show that the dried milk powder according to the present invention has no milk protein aggregation and maintains the original flavor of coffee, especially the sourness, as compared with the control milk powder, both immediately after production and after storage at 55 ° C. for 3 months. Met.

Example 3 Water (20 parts) was added to 20 parts of egg white powder (“Egg White Powder” manufactured by Taiyo Kagaku Co., Ltd.), and the mixture was thoroughly mixed and dissolved.
Then, 0.24 part of the same transglutaminase as used in Example 1 was dissolved and gently stirred, and then kept at 50 to 55 ° C. for 15 minutes to carry out an enzyme reaction. After the reaction,
It was spray-dried to obtain an egg white powder. After adding 4 times water to this powder, after filling into a 47 mm folding width casing tube,
Heated at 80 ° C. for 40 minutes. This was cooled with running water to obtain an egg white gel sample (A).

As a control, the same procedure as above was followed,
A gel sample containing only egg white and not containing transglutaminase and polylysine (B), a gel sample containing egg white and transglutaminase but not containing polylysine (C),
A gel sample (D) containing egg white and polylysine and no transglutaminase was prepared.

Table 3 shows the results of sensory evaluation of the physical properties of these four types of gel samples. The evaluation method was the same as in Example 1, and all items of A were evaluated with 5 points.

[0096]

[Table 3]

Example 4 9 times water was added to undenatured defatted soybean (NSI 85%),
The protein was extracted while stirring at 45 ° C. for 30 minutes. A protein extract was obtained by removing okara from the stirred product using a decanter. Sulfuric acid was added to this extract to adjust the pH to 4.5, and the mixture was allowed to stand at room temperature for 30 minutes. After protein precipitation, whey was removed by a decanter to obtain a protein curd. After adding 5 times water to the curd and stirring, the remaining whey was removed again using a decanter to obtain a washed protein curd. Four times the amount of water was added to the washed protein curd, mixed well to form a homogeneous slurry, and then adjusted to pH 7 with hydrochloric acid. One unit of the same transglutaminase as in Example 1 and 0.003 g of polylysine were added to 1 g of the protein in the obtained neutralized solution, and the mixture was allowed to stand at 40 ° C. for 20 minutes. Next, the neutralized solution was sterilized by heating at 120 ° C. for 10 seconds using a plate sterilizer used for milk sterilization. After sterilization, the separated soybean protein powder was obtained by spray drying with a spray dryer. 4
After the water was doubled, the mixture was filled in a 47 mm folded width casing tube and heated at 90 ° C. for 40 minutes. This was cooled with running water to obtain a soybean protein gel sample (A).

As a control, the same procedure as above was followed,
Sample (B) containing only soybean protein and not containing transglutaminase and polylysine, gel sample containing soybean protein and transglutaminase and not containing polylysine (C), gel sample containing soybean protein and polylysine and containing no transglutaminase ( D) was prepared.

Table 4 shows the results of sensory evaluation of the physical properties of these four types of gel samples. In addition, the evaluation method followed Example 1, and evaluated all the items of A as five points.

[0100]

[Table 4]

Example 5 Pig dermis was soaked in lime for one month, cut into blocks of about 5 cm, and then steam sterilized for about 10 seconds. This was first passed through a 5 mm plate using a meat chopper type meat mincer. In this one,
5 g of transglutaminase equivalent to that in Example 1 and 0.1 g of polylysine per 1 g of collagen dry matter.
After adding 015 parts and mixing, as a second time 3
The mixture was passed through a plate of mm to obtain a ground meat. The minced meat was dried in hot air at about 50 ° C. for about 2 hours until the water content became 12% or less. After drying, it was pulverized using a pulverizer to obtain a collagen powder.

[0102] Four times the amount of water was added to the powder, mixed, and then filled in a casing tube. This was heated in a warm bath at 80 ° C. for 30 minutes, and then cooled to prepare a collagen gel (A).

As a control, the same procedure as above was followed,
Gel sample containing only collagen and not containing transglutaminase and polylysine (B), gel sample containing collagen and transglutaminase but not containing polylysine (C), gel sample containing collagen and polylysine but not containing transglutaminase (D) Was prepared.

The physical properties of these four gel samples were determined to be about 40
The gel temperature was maintained at 0 ° C., and the gel properties were evaluated as quickly as possible so as not to lower the temperature. The results are shown in Table 5. The evaluation was performed according to Example 1, with all items of A being evaluated as 5 points.

[0105]

[Table 5]

Further, use evaluation was performed using a food system. That is, the above-mentioned pig dermis is lime-cured, sterilized, and crushed and obtained by adding transglutaminase and polylysine to the minced meat obtained, leaving the mixture at room temperature for 1 hour for the enzymatic reaction by transglutaminase, followed by freezing and freezing. The thawed product obtained by thawing the frozen product of the first month was evaluated by shrimp shrimp. Also,
The powders of the gel samples of A, B, C and D were evaluated using a kamaboko.

First, the shrimp shrimp production method is as follows. To 500 g of SA-grade surimi, 500 g of the above-obtained minced meat obtained by treatment with transglutaminase and polylysine is added, and mixed with a silent cutter for 2 minutes.
And 100 g of ice water were added and mixed for another 5 minutes. To this were added 1000 g of onion, 50 g of ginger, 90 g of soy sauce, 15 g of sugar, 1 g of pepper, 40 g of sesame oil, 40 g of potato starch and 300 g of ice water, and further mixed for 3 minutes to obtain a dough. The dough was filled in the skin of Shumai, and one shrimp was placed on the upper part and molded. This molded product was steamed on a high heat for 12 to 13 minutes using a steamer, and then cooled in a refrigerator to obtain shrimp shrimp.

As a control, shrimp shrimp containing neither transglutaminase nor polylysine was experimentally produced.

As a result of a sensory test of a sample obtained by directly heating these two kinds of sample products in a microwave oven, the control shrimp shrimp was watery,
The shrimp shrimp according to the present invention had elasticity and fleshiness, was juicy, and was good.

[0110] In addition, the method of manufacturing the kamaboko is such that for 500 g of fish meat SA-grade surimi, 420 g of water is added to 80 g of each of the modified collagen powders A, B, C and D, and mixed for 2 minutes with a silent cutter. After adding 30 g of salt and 100 g of ice water, the mixture was further mixed for 5 minutes. 20 g of mirin and 5 sugar
0 g, nucleic acid seasoning 10 g, wheat starch 50 g and ice water 3
Then, 00 g was added and the mixture was further mixed for 3 minutes to obtain ground meat. This was filled into a vinylidene chloride casing tube having a folding width of 47 mm, and then boiled in a constant temperature water bath at 85 ° C. for 30 minutes. After boiling, the mixture was cooled in ice water and left in a refrigerator overnight to obtain four types of casing kamaboko.

The evaluation results are shown in Table 6. The evaluation was performed according to Example 1, with all items of A being evaluated as 5 points.

[0112]

[Table 6]

Example 6 Water was added to 150 g of gelatin (manufactured by Nippi Corporation) so that the concentration of gelatin became 1.5%.
And adjusted to pH 7 with NaOH. Next, 10 g of transglutaminase and 0.0015 g of polylysine as in Example 1 were added to 1 g of gelatin. Then, the reaction was carried out with stirring at 50 ° C. for 20 hours, and then the temperature was raised to 80 ° C. and maintained at that temperature for 15 minutes to inactivate the enzyme by heat. After filtration, the solution was concentrated to 10%, cooled, gelled and dried. 9 times water was added to the resulting modified gelatin, mixed and dissolved at 40 ° C.
After filling the casing tube, it was heated in a warm bath at 80 ° C. for 30 minutes. After heating, the mixture was cooled to obtain a modified gelatin gel.

As a control, a control gelatin was prepared in the same manner except that neither transglutaminase nor polylysine was contained, and a control gelatin gel was prepared in the same manner.

As a result of the sensory evaluation, the gel of the present invention was chewy and more juicy than the gelatin gel of the control.

Using the control gelatin and the modified gelatin obtained above, gummy jelly was prepared and evaluated. The production method is as follows: 13.2 g of water is added to 6.0 g of modified gelatin;
Dissolve in water at 0 ° C. On the other hand, 30.3 g of sugar and 1 piece of water
After adding 2.2 g and 40.3 g of starch syrup, the mixture was boiled down until the product temperature reached 125 ° C. and cooled to 90 ° C. Then, after appropriately adjusting the finished solid content to 81% by adding water, the mixture was poured into a molding frame, cooled and solidified to prepare a prototype sample.

As a result of the organoleptic evaluation, the gummi produced from the modified gelatin had a juicy feeling and heat resistance as compared with the gummy produced from the control gelatin.

Example 7 To 100 g of whole egg, the same transglutaminase as in Example 1 was added in an amount of 10 u per gram of protein and 0.003 g of polylysine, mixed, and kept at 55 ° C. for 1 hour to carry out an enzymatic reaction. Then, the modified egg powder was obtained by spray drying. To this, 3 times water was added, and after filling in a casing tube, the mixture was heated at 90 ° C. for 30 minutes to obtain a modified egg gel.

As control, a control egg powder and a control egg gel were prepared in exactly the same manner except that neither transglutaminase nor polylysine was added.

As a result of a sensory evaluation of the two types of egg gels,
The modified egg gel had better throat as compared to the control egg gel.

[0121] Mayonnaise was trial-produced using the two types of egg powder obtained by spray drying obtained above. The production method was such that after mixing 25 g of each egg powder, 20 g of salt, 100 g of vinegar, and 115 g of water in an aqueous phase, 740 g of soybean oil was added, and the mixture was pre-emulsified with a propeller mixer for about 2 minutes. Furthermore, finishing emulsification was performed by a colloid mill to obtain two types of mayonnaise.

As a result of a sensory evaluation of these mayonnaises,
The mayonnaise prepared from the control egg powder was smooth and sticky, while the mayonnaise prepared from the modified egg powder was smooth and sticky.

Further, 20 g of salt and 100 g of vinegar were added to 100 g of each egg solution immediately after the enzyme reaction before the two types of freeze-drying.
And 40 g of water, and 740 g of soybean oil was added thereto.
Pre-emulsification was carried out for about 2 minutes with a propeller mixer. further,
Finish emulsification was performed using a colloid mill to obtain two types of mayonnaise.

As a result of a sensory evaluation of these mayonnaises,
The mayonnaise prepared from the control egg solution had no stickiness, whereas the one prepared from the modified egg mayonnaise was smooth, had a good throat and was easy to eat.

Example 8 After removing the outer leaves, celery was cut into a stick of about 5 cm under running water washing. On the other hand, 100 g of gelatin was
The mixture was heated and dissolved in 00 g, and cooled to 40 ° C. or lower. To this aqueous gelatin solution, the same transglutaminase as in Example 1 was added in an amount of 5 u / g of gelatin and polylysine was added in an amount of 0.003 g / g of gelatin in 10 parts of water.
The solution dissolved in ml was added. The sticky cut celery was dipped in the aqueous gelatin solution, taken out, and kept at room temperature for 20 minutes to produce a celery (test section) having a strong gelatin film on the surface. This gelatin coating was stored at 24 ° C. for 2 weeks.

As a comparison, a control group treated in exactly the same manner except that transglutaminase and polylysine were not added was prepared as a trial. Table 7 shows the results of the general viable cell count after storage. As is clear from the results, while the test plot suppressed the growth of microorganisms as compared to the control plot, the test plot also showed no drying or atrophy. In the control group, drying and atrophy occurred in about 3 days, and the appearance was very poor. In terms of quality, the control group became fuzzy due to atrophy, while the test group to which transglutaminase was added maintained the crispness to which the texture was acceptable as a commercial product, and was moist and throaty.

[0127]

[Table 7]

Example 11 (Wiener sausage) 85 parts of pork containing 30% fat was minced into a 3 mm square.
To this, 2.5 parts of salt, 0.5 parts of phosphates, and 0.1 part of coloring agent.
03 parts, and 12.47 parts of ice water, and 0.05 part of polylysine (about 0.003 / g of raw material pork protein).
g), and a microorganism belonging to the actinomycete Streptoverticillium (Streptoverticillium mobaraense IFO 1381).
9) 0.017 parts of transglutaminase (specific activity 1 unit / mg) of origin (corresponding to 1 unit per 1 g of raw pork protein) was dissolved and added. This has a diameter of 1.8
mm casing, 60 ° C in a smoke house
For 15 minutes and steaming at 75 ° C. for 45 minutes to obtain a wiener sausage (A).

For comparison, a system containing only polylysine (B), a system containing only transglutaminase (C),
Each of the systems (D) containing neither polylysine nor transglutaminase was produced as a trial. The composition and treatment conditions of pork, salt, phosphate, color former, ice water other than polylysine and transglutaminase were exactly the same for A.

The four samples were evaluated by measuring the gel strength (using a rheometer manufactured by Fudo Kogyo Co., Ltd.) and performing a sensory evaluation. The sensory evaluation was conducted by 10 panelists.
The sample (D) containing neither polylysine nor transglutaminase was assigned a score of 0, -2, -1, 0, +1 and +
A 2-point 5-point evaluation method was used. As shown in the following Table 11, the results of A to which polylysine and transglutaminase were added in combination showed remarkable improvement in gel strength, good elasticity and good texture.

[0131]

[Table 8]

Example 12 (Kamaboko) Using fresh walleye pollack as a raw material fish, meat extraction, water exposure, and dehydration were performed to obtain dehydrated meat. For 100 parts of the dehydrated meat, 8 parts of sorbitol, 0.2 part of phosphate, and 0.01 of transglutaminase as in Example 11 were used.
Parts (equivalent to about 0.5 units per part of fish meat protein) and 0.06 parts of polylysine (about 0.003 g per g of fish meat protein)
, And mix well to react.
C., and then stored at -20.degree. C. for one month to obtain a frozen surimi (A).

As controls, a system containing only polylysine (B), a system containing only transglutaminase (C),
Each of the systems (D) containing neither polylysine nor transglutaminase was produced as a trial. The blending and treatment conditions of dehydrated meat, sorbitol and phosphate other than polylysine and transglutaminase were exactly the same as for A.

The four prototypes were evaluated based on their ability to form kamaboko. In other words, thawed surimi 1
3 parts of salt was added to 00 parts, and the mixture was thoroughly stirred with a crusher. Next, the surimi paste was packed in a casing tube having a folding width of 47 mm, and after sitting at 30 ° C. for 1 hour, the mixture was heated in a warm bath at 90 ° C. for 20 minutes and cooled with ice. The kamaboko-forming ability of this product was evaluated by measuring the gel strength and dent (using a Fudo Kogyo Co., Ltd. rheometer). Result is,
As shown in Table 12, A to which polylysine and transglutaminase were added in combination showed remarkable improvement in gel strength, good elasticity and good texture.

[0135]

[Table 9]

Example 13 (Kamaboko) Offshore frozen surimi (FA grade surimi manufactured by Taiyo Fishery Co., Ltd.) was thawed, 100 parts of the thawed surimi was added with 3 parts of salt and salted, and then 5 parts of potato starch , Added water 10 parts, sodium glutamate 0.5 parts, and the same transglutaminase 0.02 parts as in Example 11 (1 g fish meat protein).
Per unit) and 0.06 parts of polylysine (equivalent to 0.003 g per gram of fish meat protein) and mixed well to obtain ground meat. The kneaded meat was packed in a casing tube having a folding width of 47 mm, heated at 30 ° C. for 60 minutes, sat down, heated at 90 ° C. for 30 minutes, and then cooled to produce a casing kamaboko (A).

As controls, a system containing only polylysine (B), a system containing only transglutaminase (C),
Each of the systems (D) containing neither polylysine nor transglutaminase was produced as a trial. The blending and treatment conditions of surimi, salt, potato starch, added water and sodium glutamate other than polylysine and transglutaminase were exactly the same as in A.

The results of the same evaluation of the four prototypes as in Example 12 are shown in Table 13. As shown in Table 13, the gel strength was improved when polylysine and transglutaminase were added in combination, and the results were compared with those of the others. It had a clear elastic good texture.

[0139]

[Table 10]

Example 14 (Chicken hamburger) [0140] Frozen chicken meat with bone was ground with a crusher, and then passed through a plate having a small hole of about 5 mm using a chopper. Was passed through the plate having Obtained chopper product 10
To 0 part, 0.1 part of transglutaminase (equivalent to 5 units per gram of protein) and 0.02 part of polylysine (equivalent to 0.001 g per gram of protein) as in Example 11 were added and mixed. Then, after using a grinder (manufactured by Tokushu Kikai Kogyo Co., Ltd.) to make a uniform paste, the mixture was filled into a casing tube having a folding width of 47 mm and kept at room temperature for 1 hour.
After standing for a time, the mixture was frozen in a refrigerator at −20 ° C. to obtain a frozen chicken paste (A).

As controls, a system containing only polylysine (B), a system containing only transglutaminase (C),
Each of the systems (D) containing neither polylysine nor transglutaminase was produced as a trial.

Thaw each of the obtained frozen chicken pastes,
For 60 parts of the thawed chicken paste, 1.2 parts of salt,
20 parts of onion, 7 parts of egg, 7 parts of milk and 4.8 parts of bread crumbs were added and mixed to form a dough, which was shaped into a hamburger of about 80 g to obtain a chicken hamburger. This was heated on a frying pan and sensually evaluated. As a result, the chicken hamburgers using Samples A and C were richer in meat feeling, elasticity and taste than the chicken hamburgers using Samples B and D, respectively. Was preferred. When A and C were compared, they both had similar textures. However, A had a more juicy feeling, had better throat, and had an optimal quality overall. did.

Example 15 (loin ham) Salt 6%, phosphate 1.2%, color former 0.3%, seasoning 0.5%, and the same transglutaminase as in Example 11 to the raw meat An injection solution containing 0.5 unit equivalent per 1 g of protein and 0.06 g of polylysine per 1 g of protein was prepared. This solution was injected 30% into the raw pork loin. The raw material meat after the injection was massaged at 7 ° C. for 18 hours by a rotary massage machine.
After that, it is filled into a casing tube with a diameter of 11 cm,
Loin ham was prototyped by performing smoking at 60 ° C. for 30 minutes and steaming at 75 ° C. for 120 minutes.

For comparison, a control roast ham was prepared in exactly the same manner except that polylysine and transglutaminase were not used.

For both prototypes, the gel strength was measured and the sensory evaluation was performed. The results are shown in Table 14. As shown in Table 14, the polylysine and transglutaminase-added groups (the present invention)
The gel strength was remarkably improved with respect to the non-added group (control group), and had a functionally good texture.

[0146]

[Table 11]

Example 16 (Retort hamburger) Ground beef 1.2 kg, ground pork 1.2 kg, bread crumbs 300
g, 1.2 kg of onions, 50 g of powdered meal, 22 g of salt, 42 g of seasonings and spices, 1 kg of water, and the same transglutaminase as in Example 11 in an amount equivalent to 5 units per 1 g of protein and 1 g of polylysine per 1 g of protein. 0.06 g per unit, and Hobart mixer (Sumizu Co., Ltd.)
). 85 g of the obtained dough is about 1 thick
It was shaped into a 5 mm ellipse. This mixing and forming process required about one hour at room temperature. Next, 30 g of hamburger sauce (9 g of tomato paste, 5 g of onion, 4 g of carrot,
Worcestershire 5g, Sugar 2g, Butter 2g, Salt 1
g, brewed vinegar 1.3g, beef extract 0.5g and pepper 0.
Consists of 2 g. ) And retort pouch,
A retort hamburger (test section) was trial-produced at 20 ° C. until F ₀ = 6.

As a control, a retort hamburger (control) was prepared in the same manner except that neither polylysine nor transglutaminase was added.

The results of a sensory evaluation of the two types of retort hamburg, which were boiled in boiling water for 5 minutes, showed that the test plot (in the present invention) to which polylysine and transglutaminase were added had a higher elasticity and meat grain than the control plot. The feeling was maintained, and it was juicy and excellent in both taste and flavor.

Example 17 (Retort pork cutlet meat) To 3000 g of pork thigh block meat, 25% of a pickle liquid having the composition shown in Table 15 below was injected, and the total amount was 3750 g.
And Then, after adding and mixing 30 g of sodium caseinate, 1 g of the same transglutaminase and 0.06 g of polylysine as in Example 11 were uniformly added per 1 g of meat, and then tumbled at room temperature for 30 minutes at room temperature. Tumbling, this is the folding width 1
After filling in a 25 mm casing tube, it was degassed by a vacuum stuffer. This was left at room temperature for 1 hour and then cut into about 2 cm square. This was filled in a retort pouch, and after sealing, F ₀ at 123 ° C. in a retort device.
= 7 to obtain retort pork cutlets (test plot).

As a control, a retort pork cutlet (control section) was prepared in the same manner except that neither polylysine nor transglutaminase was added.

The results of the sensory evaluation of the two types of retort hamburgers, which were boiled in boiling water for 5 minutes, showed that the test plot (in the present invention) to which polylysine and transglutaminase were added had a higher elasticity and grain size than the control plot. The feeling was maintained, and it was juicy and excellent in both taste and flavor.

[0153]

[Table 12]

Example 21 (Udon) In a solution obtained by dissolving 2000 g of flour ("Shiratsubaki" manufactured by Nisshin Flour Milling Co., Ltd.) and 60 g of sodium chloride in 700 g of water, the protein in the flour of the same origin as in Example 1 was used. Mixer for transglutaminase (specific activity 1 unit / 1 mg) and polylysine dissolved in various amounts shown in Table 21 below, respectively, for a noodle mixer (a noodle making machine manufactured by Shinagawa Noodle Machine Co., Ltd.) The mixture was kneaded for 10 minutes to obtain 5 types of udon dough. These were aged at 40 ° C. for 30 minutes. Less than,
In accordance with the usual method, lay these neglected dough, combine,
Rolling was performed to cut out the final noodle band at 2.3 mm, and cut out with a cutting tooth No. 10 to obtain a raw udon.

[0155]

[Table 13]

These raw udon were boiled for 14 minutes to obtain boiled udon. The boiled udon noodles thus obtained were subjected to a sensory evaluation by a 10-point evaluation method by 10 specialized panels. Except for immediately after the boil, each boiled udon was boiled again for 3 minutes after a predetermined elapsed time, and then subjected to a sensory test. Table 22 shows the evaluation results.

[0157]

[Table 14]

In Table 22, boiled noodle No. 1, 2, 3, 4
And 5 are dough Nos. 1, 2, 3, 4 and 5 were manufactured as materials.

The quality evaluation was performed with emphasis on texture (hardness). The evaluation of hardness was as follows. The texture at the start of 1 is (hardness) as a control (0 point), a slightly harder texture is +1, a harder texture is +2, and a softer texture is -1 and softer than that of the control. -2 is assigned to the texture and is the average value by the 5-point method. Moreover, the score of the comprehensive evaluation (hardness, good biteness, elasticity (stiffness) and stickiness) after biting was scored from 10 to 0 (10 points are preferred,... Usually,
... 0 point is not preferable).

Example 22 (Retort Udon) A solution prepared by dissolving 2000 g of flour, 60 g of sodium chloride in 800 g of water, transglutaminase (specific activity 1 unit / mg) and polylysine of the same origin as in Example 1 is shown in Table 23. 200 c of water so that the various addition amounts shown
The mixture dissolved in c was kneaded using a noodle-making machine manufactured by Shinagawa Noodle Machinery Co., Ltd. to obtain six types of udon. These doughs were aged at 40 ° C. for 40 minutes.

Thereafter, according to a conventional method, the aged dough was loosened, compounded and rolled, and cut into a final noodle belt thickness of 2.5 mm. I cut it out with a cutting tooth No. 10 and it was a raw udon.

[0162]

[Table 15]

The three types of raw udon according to the present invention were boiled for 9 minutes.
Perform retort treatment (F ₀ = 4 or more) for 7 minutes at 6 ° C.
I got some kind of retort udon. The retort udon obtained by such a heat treatment was evaluated by the same sensory test as in Example 21. In addition, as a control of the present invention, a raw udon that had been subjected to a normal heat treatment for 14 minutes (90 to 98 ° C.) was also evaluated by the same sensory test.

The details of the sensory evaluation were as follows. Each of the heat-treated udon noodles manufactured as described above was evaluated for quality, especially hardness, crispness, and elasticity using the same 10 professional panels as in Example 21. The evaluation was made with emphasis on texture such as koshi). Table 24 shows the evaluation results.

[0165]

[Table 16]

In Table 24, the heat-treated noodle No. 1, 2,
Fabric Nos. 3, 4, and 5 are dough Nos. 1, 2, 3, 4
And 5 were manufactured through the above heat treatment.

The scores of the individual evaluation items were determined in Example 21.
Was similarly calculated as the hardness rating in That is, the score of each item is based on the criteria shown in Table 25 below. The score of the comprehensive evaluation was calculated in the same manner as in Example 21.

[0168]

[Table 17]

Example 23 (Chinese noodles) 2000 g of semi-strong flour (“Tentan” manufactured by Nisshin Flour Milling Co., Ltd.)
And 800 g of water, 20 g of salt, 20 g of powdered water, 40 g of waxy-corn starch, and transglutaminase of the same origin as in Example 1 (specific activity 1 unit / 1 m
g) 0.3 g and 2 g of polylysine added and dissolved were mixed and dispersed for 10 minutes by a noodle-making machine (manufactured by Shinagawa Seimenki Co., Ltd.), followed by loosening and compounding according to a conventional method. After baking at 20 ° C. for 60 minutes, rolling was carried out, and rolling was carried out twice with a noodle belt thickness of 2.0 mm, and cut out at a cutting tooth number 24 to prepare raw Chinese noodles.

For comparison, a sample without transglutaminase and polylysine (Control 1), a sample without transglutaminase (Control 2) and a sample without polylysine (Control 3) were prepared. The amount added to the protein in the flour was as shown in Table 26 below.

[0171]

[Table 18]

One part of each of the obtained four types of raw Chinese noodles was taken, boiled for 2.5 minutes, and then left in hot water at 80 ° C. for 60 minutes. The samples were evaluated for tasting. As a result, neither transglutaminase nor polylysine was added. The thing (control 1) was weak in elasticity and had a soft texture. The sample to which only polylysine was added (Control 2) had a texture that was slightly smoother than that of Control 1. The transglutaminase-added product of Control 3 was hard and somewhat elastic, but had a slightly brittle texture. Raw noodle No. of the product of the present invention. No. 4 had elasticity and elasticity, and had a favorable texture as Chinese noodles.

The remaining four types of raw Chinese noodles were filled in retort pouches, respectively, and heated at 126 ° C. for 12 minutes (F ₀ = 6.5). The same result as in the later evaluation was obtained. That is, only those of the present invention had a favorable texture as Chinese noodles after retort treatment.

Example 24 (Dried noodles) Table 27 shows a solution prepared by dissolving 2000 g of flour, 60 g of sodium chloride in 600 g of water, transglutaminase (specific activity 1 unit / mg) and polylysine of the same origin as in Example 1. 200 c of water so that the various addition amounts shown
The mixture dissolved in c was kneaded using a noodle-making machine manufactured by Shinagawa Noodle Machinery Co., Ltd. to obtain five types of raw noodle dough.

[0175]

[Table 19]

These doughs were aged at 40 ° C. for 60 minutes, and the aged dough was formed into raw noodles according to a conventional method. These raw noodles are gradually dried stepwise in a constant temperature room of 70 to 50% humidity for 5 to 7 hours,
3.5% dried fine noodles were obtained.

The boiled dried noodles obtained in this manner (the numbers of the dried noodles are indicated by the numbers of the raw noodle doughs used as materials) are the same as in Example 21. For sensory evaluation. As a result of the evaluation, as shown in Table 28 below, immediately after boiling, both the hardness and the elasticity of Control 2 were maintained, but the texture of the present invention was maintained for a long time in both the hardness and the comprehensive evaluation after boiled. It was possible to do.

[0178]

[Table 20]

Example 25 (Soba) 800 g of buckwheat flour, 200 strong flour (“Camellia” manufactured by Nisshin Flour Milling Co., Ltd.) as a connecting flour, and 470 ml of water
g to transglutaminase (specific activity 1 unit / m
g) and 5 units of polylysine per 1 g of cereal protein and a solution prepared by dissolving 0.005 g of polylysine per 1 g of cereal protein were kneaded with a mixer for 10 minutes. This is put on a noodle making machine (Shinagawa Noodle Machine Co., Ltd.), and the composite is made twice.
Rolling was performed three times, and cut out at No. 16 to prepare raw soba (product of the present invention).

After baking for 45 seconds after 4 hours from the noodle making,
Sensory evaluation was performed by 10 specialized panels. For comparison, a similar sensory evaluation was performed on buckwheat (control product) prepared in exactly the same manner except that neither transglutaminase nor polylysine was added. As a result, the control product broke shortly after boiled after 4 hours, had a soft texture, and had poor growth and elasticity (strain). On the other hand, the product of the present invention had elasticity and noodles of noodles, and had a favorable texture.

Example 31 800 g of mochi rice was washed with water, immersed and drained, and then steamed to give steamed rice. To 110 g of hand water, transglutaminase of the same origin as in Example 1 (specific activity 1 unit /
mg) was dissolved in an amount of 5 units per gram of waxy rice protein and polylysine in an amount of 0.005 g per gram of waxy rice protein in 15 minutes. The obtained rice cake was rolled to a thickness of 100 mm and allowed to cool at room temperature for 1 hour. During this time, transglutaminase sufficiently exhibited enzymatic action.

After cooling, the rolled rice cake was cut into a size of 30 × 40 mm. Two cut pieces of mochi are used as soup powder (sugar content 18
% And salt content 0.3%) in a retort pouch together with 150 g, and retort treatment at 126 ° C. for 16 minutes (F ₀ =
7.6) was performed to obtain a retort mochi.

The retort mochi was subjected to a sensory evaluation using a special panel of 10 people. As a result, a mochi-like rice cake was obtained from rice cakes prepared in the same manner except that transglutaminase and polylysine were not added. It was good to have.

Example 32 800 g of mochi rice was washed with water, immersed and drained, and then steamed.
To 140 g of hand water, the same transglutaminase and polylysine as in Example 31 were added in amounts of 7 units and 0.01 g, respectively, per g of protein of the raw rice, and dissolved, and gradually added over 20 minutes. It was polished with a mochi mill. The obtained rice cake was rolled to a thickness of 10 mm and allowed to cool at room temperature for 1 hour, during which time the transglutaminase enzyme function was sufficiently exhibited.

After cooling, the cut rice cake was cut into 40 × 40 mm pieces, and the cut pieces were directly filled in a retort pouch, and subjected to a retort treatment at 113 to 125 ° C. for 12 minutes, and udon noodles for “mochi-containing power udon” Material. As a result of the sensory evaluation in the same manner as in Example 31, this ingredient rice cake was
Except that transglutaminase and polylysine were not added, there was elasticity and growth compared to rice cakes made in the same way,
It had a favorable texture.

Example 33 1000 g of mochi rice was washed with water, immersed and drained, and then steamed to give steamed rice.
Using the same transglutaminase as used in the above, 10 units per 1 g of waxy rice protein and polylysine dissolved in an amount of 0.004 g per 1 g of waxy rice protein were polished in about 20 minutes with a rice cake mill. . The obtained rice cake was rolled to a thickness of 10 mm and allowed to cool at room temperature for 30 minutes. During this time, the enzyme action of transglutaminase was expressed.

[0187] Cut the dried noodles into 30 x 40 mm, bake them in an oven at about 210 ° C for 5 to 8 minutes, fill one piece into a retort pouch with about 150 g of soup for zoni, and further add Kamaboko, Shiitake, After adding an appropriate amount of ingredients such as chicken, retort treatment was performed at 114 to 127 ° C for 18 minutes to prepare a retort zoni. As a result of the sensory evaluation in the same manner as in Example 31, the additive product (mochi of the present invention) was compared with the additive-free product (control mochi) prepared in exactly the same manner except that transglutaminase and polylysine were not used. Had good shape retention and both appearance and texture were favorable.

Example 34 1000 g of waxy rice was washed with water, immersed and drained to obtain steamed rice, and the same transglutaminase as in Example 31 was added to 130 g of hand water at a rate of 12 g / g of waxy rice protein.
Unit and polylysine are also used as raw material rice protein 1
Using what was dissolved in an amount of 0.01 g per g,
It took 25 minutes to grind with a mochi mill. This was cut in a dumpling shape while applying cold air, and left at 30 ° C. for 30 minutes.

Thereafter, the mixture was put on a bamboo skewer, dusted with kinako (containing 8% of sugar and 0.8% of salt), filled in a retort pouch, and heated at 120 ° C. for 8.5 minutes to obtain a retort kibi-dango. The results of the sensory evaluation of the obtained retort chibi-dango (the product of the present invention) together with transglutaminase and polylysine-free retort chibi-dango (control product) were performed in the same manner as in Example 31. The invention product was preferred because it had the elasticity and stickiness of rice cake-like appearance and texture.

Example 35 1000 g of waxy rice was washed, immersed and drained to obtain steamed rice, and 140 g of hand water was treated with the same transglutaminase as in Example 31 using 5 units per 1 g of waxy rice protein and polylysine in the same manner. Mochi Rice Protein 1g
The mixture was added and dissolved at a rate of 0.008 g, polished with a mochi mill, rolled into a 10 mm thick plate, and cooled to room temperature.
After leaving it for a while, a rice cake was obtained (Product 2 of the present invention). In addition, in addition to transglutaminase and polylysine, 2 g of xanthan gum ("Echo gum" manufactured by Dainippon Pharmaceutical Co., Ltd.) powder was added to prepare a rice cake in the same manner (Product 1 of the present invention).

For comparison, three types of soybean paste were prepared, one using only polylysine, one using only “echo gum”, and one using no additives. These three types of Noshimochi are referred to as Control 1, Control 2 and Control 3 in this order.

Each of the above five kinds of noshi mochi is 30 × 40 m
m, filled into a retort pouch,
Heat treatment was performed for 2 minutes. These were subjected to sensory evaluation in the same manner as in Example 31. As shown in Table 31 below, the hardness of the product 1 of the present invention and the product 2 of the present invention to which polylysine and transglutaminase were further added, and also “echo gum”, were all three types of hardness. It had an elastic texture and was better than the product. The organoleptic evaluation was based on a score of -2 to-
The evaluation was based on a +2 five-point scale. The overall evaluation was also performed on a 10-point scale, with the control product 3 being assigned a score of 0.

[0193]

[Table 21]

[0194]

According to the present invention, an excellent method for modifying edible protein has been provided.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification code FI A23J 3/16 A23J 3/16 3/18 3/18 3/34 3/34 A23L 1/10 102 A23L 1/10 102 1 / 16 1/16 A 1/325 101 1/325 101 (72) Inventor Tomoho Ishii 1-1, Suzuki-cho, Kawasaki-ku, Kawasaki-shi, Kanagawa Prefecture Ajinomoto Co., Inc. Food Research Institute (56) Reference Journal of Agricultural and Food Chemistry, (1993) Vol. 41, No. 8, p. 1337-1342 (58) Fields investigated (Int. Cl. ⁷ , DB name) A23J 3/00-3/34 A23L 1/10 A23L 1/16 A23L 1/325 BIOSIS (DIALOG)

Claims (5)

(57) [Claims] 1. A method for modifying an edible protein, wherein transglutaminase is allowed to act on the edible protein in the presence of polylysine to cross-link the edible protein. 2. A method for producing a protein material for foods, wherein transglutaminase is allowed to act on an edible protein in the presence of polylysine to cross-link and modify the protein. 3. A process for producing a processed fish and meat product, wherein transglutaminase is allowed to act on edible fish and meat in the presence of polylysine and the resulting product is cross-linked and modified. 4. A method for producing noodles, wherein a transglutaminase is allowed to act on a protein contained in a dough raw material in the presence of polylysine to crosslink-modify the protein. 5. A method for producing rice cakes, wherein a transglutaminase is allowed to act on a protein contained in a raw material in the presence of polylysine in a grinding step to cross-link the protein.