JP3252560B2 - Production method of child-bearing kelp food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a roasted kelp food, and more particularly, to a method of attaching fish eggs to the surface of a seaweed raw material using transglutaminase and caseins, as compared with a naturally occurring roasted kelp food. The present invention relates to a method for producing a child-bearing kelp food having excellent appearance, taste, and flavor.

[0002]

2. Description of the Related Art Naturally-produced kelp kelp is one in which herring lays eggs on the surface of kelp when laying eggs, and is prized as a delicacy. However, in recent years, the resources of both kelp and herring have been reduced due to overfishing, and the production of kelp with naturally grown offspring has decreased, its value has increased, and it has become very expensive.

[0003] For this reason, various methods have been attempted to produce substitutes for the kelp with kelp. For example, JP-A-52-102
No. 458 discloses that kelp is alkali-treated, alginic acid is eluted as a water-soluble salt on the kelp surface, and this is used as a paste to attach fish eggs (roses), and then treated with a coagulating liquid to produce fish. A method of fixing eggs to kelp is disclosed. In addition, Japanese Patent Publication No. 4-29334 discloses that a fish egg is added with freeze-dried fish meat protein and kneaded to form a layer,
A method has been disclosed in which fish eggs and seaweeds are adhered in layers by denaturing fish meat proteins after a vacuum degassing and sitting step.

However, in these conventional methods, in the method of treating kelp with alkali, white spots adhere to the surface of kelp and are not preferable in appearance, and alkali odor, astringency, bitterness, etc. remain, and taste is tasted. There was also a problem. In addition, a method in which a freeze-dried fish meat protein is added to a fish egg and kneaded to form a layer is formed, and the fish meat protein is salt-denatured to bond the fish egg and the seaweed in a layer. There were problems such as fish eggs being easily separated from seaweeds.

[0005]

SUMMARY OF THE INVENTION The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a low-cost, low-cost production method using fish eggs (rose). An object of the present invention is to provide a method for producing a child-bearing kelp food having excellent appearance, taste, and flavor comparable to that of a naturally-occurring child-bearing kelp.

[0006]

Means for Solving the Problems The present inventors have conducted intensive studies in order to solve the problems of the above-mentioned conventional examples. As a result, transglutaminase and caseins were deposited on the surface of seaweed raw materials such as kelp and wakame. By adding it, it is possible to impart adhesion to the surface of the seaweed, and by attaching fish eggs to it, the appearance is similar to the naturally-occurring kelp, which has an alkaline odor, astringency, and bitter taste. There was no knowledge that a high-quality and inexpensive roasted kelp food with the flavor of naturally-produced roasted kelp can be produced, and the present invention has been completed.

[0007] That is, according to the present invention, there is provided a method for producing a kelp food having a child, characterized in that transglutaminase and caseins are added to a seaweed raw material such as kelp and seaweed to cause fish eggs to adhere thereto. Is done.

Further, according to the present invention, there is provided the above-mentioned method for producing a kelp-bearing kelp food, wherein collagen is added to the seaweed raw material in addition to transglutaminase and caseins.

Further, according to the present invention, there is provided the above-described method for producing a kelp food having litter, further comprising a pre-process of treating the raw material for seaweed with a protein-containing solution.

Examples of the seaweed raw material that can be used in the present invention include true kombu, seaweed, and Asakusa paste, and in particular, true kombu is most preferably used. Not only raw ones but also salted ones or those obtained by desalting them with running water or the like may be used. These seaweed raw materials may be used after being cut into an arbitrary size in advance, or may be cut into an appropriate size after attaching fish eggs. The site to be used is not particularly limited.
In many cases, fish eggs are bound in layers on the stem portion of kelp or the like, and therefore the stem portion is particularly preferably used.

The fish eggs include, for example, a number of offspring (herring eggs) and their roses, shishamo eggs, tobi fish eggs, salmon roe, mentaiko, and the like. Any of so-called fish eggs may be used. Although there is no particular limitation, the number of children is most preferably used. In particular, by using balsam having a low commercial value, it is possible to effectively use the balsam and to reduce the manufacturing cost. These fish eggs are
They may be used alone or as a mixture of two or more. Further, for example, fish eggs seasoned with soy sauce, miso, umami seasoning and the like may be used.

Transglutaminase is an enzyme that catalyzes an acyl transfer reaction of the γ-carboxamide group of a glutamine residue in a peptide chain of a protein. It is an enzyme that forms a crosslinked structure and gels. In the present invention, the effect of transglutaminase to form a crosslinked structure between molecules of caseins (described later) to cause gelation is used to improve the binding of fish eggs to the surface of seaweed. Things.

Transglutaminase which can be used in the present invention is known to be calcium-independent and calcium-dependent. Examples of calcium-independent substances include those derived from microorganisms (for example, JP-A-64-27471). Examples of calcium-dependent substances include those derived from guinea pig liver (for example, Japanese Patent Application Laid-Open No. 1-50382) and those derived from fish (for example, Nobuo Seki, et al., “Abstracts of the Autumn Meeting of the Fisheries Society of Japan, 1988”, p. 167). And "Summary of the Lectures of the Spring Meeting of the Japanese Society of Fisheries, 1990," p. 219). In the present invention, any of these transglutaminases can be used irrespective of their origin, as long as they have transglutaminase activity. However, it is possible to act even in the absence of calcium, and therefore, those having no calcium are more preferably used.

In the present specification, unless otherwise specified, transglutaminase activity is measured by the method described below. (Activity measurement method) Reagent A 0.2 M Tris-HCl buffer (pH 6.0) 0.1 M hydroxylamine 0.01 M reduced glutathione 0.03 M benzyloxycarbonyl-L-glutaminylglycine Reagent B 3N-HCl 12%- Trichloroacetic acid 5% FeCl ₃ .6H ₂ O (dissolved in 0.1 N HCl) A 1: 1: 1 mixture of the above components is used as reagent B.

[0015] 0.5 ml of reagent A in 0.05 ml of enzyme solution
After mixing at 37 ° C. for 10 minutes, reagent B was added to terminate the reaction and form an Fe complex.
The absorbance of is measured. As a control, the absorbance of the same reaction was measured using an enzyme solution inactivated in advance,
Determine the difference in absorbance from the enzyme solution. Separately from this, a calibration curve was prepared using L-glutamic acid γ-monohydroxamic acid instead of the enzyme solution, and the amount of hydroxamic acid generated was determined from the absorbance difference to produce 1 μmole of hydroxamic acid per minute. The amount of enzyme used is defined as one unit of the activity of transglutaminase.

In the present invention, transglutaminase is preferably used at a rate of 0.01 to 50 units, more preferably at a rate of 1 to 15 units, per gram of fish egg protein. If it is less than 0.01 units, the binding of fish eggs to the surface of the seaweed will be insufficient. On the other hand, if it exceeds 50 units, the binding will be obtained, but the texture will be slightly softer than that of natural products. The above amount of transglutaminase was determined when the activity of transglutaminase was 1
In the case of unit / mg (protein), 0.001 to 5 parts by weight, more preferably 0.1 to 5 parts by weight, per 100 parts by weight of fish egg protein.
It corresponds to 1 to 1.5 parts by weight, but the amount to be added is adjusted depending on the degree of purification and the activity of the enzyme.

Caseins are a kind of milk protein. In addition to milk casein, casein salts such as sodium caseinate, calcium caseinate and potassium caseinate are exemplified, and sodium caseinate is particularly preferably used. As described above, such caseins form a crosslinked structure between molecules by the action of transglutaminase to gel, thereby improving the binding of fish eggs to the surface of seaweed. In order to show this effect most, caseins are used in a weight ratio of 2 to transglutaminase.
It is preferably used in an amount of 30 to 30 times, more preferably 5 to 30 times.
It is 15 times the amount.

Further, collagen may be added to the seaweed raw material in addition to transglutaminase and caseins. By adding collagen, the binding properties of fish eggs to the surface of seaweed can be further improved, and the texture of the kelp food having a child can be further improved.

The collagen used in the present invention is generally prepared by extraction and separation from pigs and cows, and may be used as the hydrated substance itself after extraction and separation, or as a dried powder. it can. The hydrate and the dry powder contain some impurities other than collagen, but can be used in the present invention without any problem. Usually, pig skin collagen and cow skin collagen are used as raw materials.

In the method for producing a roasted kelp food of the present invention, the method of binding fish eggs to seaweed raw material by the action of transglutaminase, caseins, and, if necessary, collagen is carried out by transglutaminase between molecules. Any method can be used as long as it is possible to attach and fix fish eggs to the seaweed raw material using the caseins, which are gelled by forming a crosslinked structure, as a so-called binder. Specifically, for example, transglutaminase and caseins are added, and a powder mixture obtained by mixing them is mixed with a seaweed raw material (or fish egg), and then a fish egg (or seaweed raw material) is added thereto. And a method of mixing a fish egg, a transglutaminase, and a powder mixture of caseins, and laying the mixture on the surface of a seaweed in a sheet form. Alternatively, the seaweed raw material (or fish eggs) may be immersed in an aqueous solution of the powder mixture, or a slurry may be applied to the seaweed surface (or fish eggs). After the transglutaminase and the caseins are allowed to act, fish eggs (or seaweed) may be added. Alternatively, the seaweed raw material (or fish eggs) may be first treated with caseins, and then gelled by adding transglutaminase, and the fish eggs (or seaweed raw materials) may be added thereto.

In this manner, a gel of caseins having a crosslinked structure is formed on the surface of the seaweed raw material by mixing with transglutaminase, which acts as a binder, and the fish eggs are transferred to the seaweed surface. It is securely and stably fixed. Usually, a mixture of transglutaminase and caseinate (eg, sodium caseinate) in a weight ratio of 1: 2 to 30, preferably 1: 5 to 15 on the surface of a seaweed material such as kelp is thoroughly kneaded with water, and these are mixed. A common method is to apply uniformly on the surface of kelp, and then attach and fix an appropriate amount of fish eggs thereon. In addition, when the water content of fish eggs is high, the fish eggs are treated with caseinate in advance to remove water, or the fish eggs are directly mixed with transglutaminase and caseins, and these are mixed. Apply it to the seaweed surface as it is.

In order to sufficiently exert the adhesive action of transglutaminase, a mixture of transglutaminase and caseins is added to the surface of a raw material of seaweed such as kelp, and then added at 0 to 30 ° C, preferably 2 to 25 ° C. ~ 1
It is preferable to leave it for 20 minutes.

In the above description of each addition method, it goes without saying that collagen is added to transglutaminase and caseins as required.

In the present invention, after the seaweed raw material has been pretreated in advance with a protein-containing solution, transglutaminase and caseins and, if necessary, collagen are added to the seaweed raw material, and the resulting mixture is allowed to act to add fish eggs. By doing this, a kelp food product is produced. By treating the seaweed raw material in advance with the protein-containing solution, the attachment and fixation of the fish eggs to the surface of the seaweed become more stable and reliable.

Here, the protein contained in the protein-containing solution is not limited to its origin, and any protein such as vegetable protein and animal protein can be used, but it is preferable that casein is contained. Vegetable proteins include defatted oil seeds (defatted soybeans) and proteins separated therefrom. Examples of animal proteins include milk proteins such as caseins, gelatin, collagen and the like. Specifically, the treatment with the protein-containing solution involves immersing the raw material in the solution, spraying,
Alternatively, there is a method of adding the powder as it is,
It is not limited to these.

As a method of treating with a protein-containing solution in advance, for example, a seaweed raw material such as kelp is cut into an arbitrary size, washed with running water, and then subjected to a 0.1 to 3% casein salt aqueous solution (for example, sodium caseinate aqueous solution). ) At 2 to 30 ° C. for 5 to 60 minutes, and then a mixture of transglutaminase and caseinate (for example, sodium caseinate) is added to the seaweed raw material to impart adhesion. Then, the thus treated seaweed is mixed with fish eggs,
By letting it stand at 40 ° C. for 10 to 120 minutes to act, fish eggs are firmly and stably fixed to the surface of the seaweed.

According to the production method of the present invention, the fish eggs are stably and surely fixed to the seaweed without the alkaline odor, bitterness, and astringency as in the prior art. It is possible to obtain low-cost kelp food with high quality that is similar to natural products.

[0028]

[Function] By adding transglutaminase and caseins and, if necessary, collagen, and adding them to seaweed raw materials such as kelp and seaweed, a casein which is cross-linked by transglutaminase on the surface of the seaweed raw materials to form gels is obtained. By acting as a binder and attaching the fish eggs thereto, the fish eggs are securely and stably fixed to the surface of the seaweed.

[0029]

The present invention will be described in more detail with reference to the following examples. Example 1 500 g of wakame seaweed was cut into a length of 10 to 20 cm, immersed in a 2% aqueous solution of sodium caseinate at 5 ° C. for 30 minutes, and excess sodium caseinate was removed by a centrifuge. To this, 15 g of a mixture obtained by mixing transglutaminase (specific activity 1 unit / mg) sodium caseinate in a weight ratio of 1:10 with 300 g of larch pups
Was powder mixed. These are kneaded with a low-speed mixer, and the lumps of litter are adhered to the surface of the seaweed, and the mixture is placed in a refrigerator for 5 minutes.
The mixture was allowed to stand at 30 ° C. for 30 minutes to obtain a kelp food of the present invention. The amount of the transglutaminase added corresponds to about 45 units per gram of the protein in the larch.

For comparison, a product treated in the same manner as above except that neither transglutaminase nor sodium caseinate was added was obtained as a control.

Using the thus obtained example product and control product, the appearance, taste,
The degree of adhesion of the fish eggs was evaluated. As a result, the example product has an appearance,
The taste was close to that of natural products, and the degree of adhesion of fish eggs was strong and none of them peeled off from the surface of seaweed. On the other hand, in the case of the control product, the fish eggs are separated without sticking to the wakame surface,
The appearance and taste were inferior to those of natural products. Example 2 300 g of salted kelp was washed in running water for 1 hour, desalted, and this desalted kelp was cut into 3 to 5 cm. To 250 g of the cut kelp, 0.4 g of transglutaminase (specific activity 1 unit / mg) and 4.5 g of sodium caseinate were added, kneaded well, and 15 ml of water was further added to disperse well. The desalted Alaska pollack roses 250
g was added, mixed well, and allowed to stand at 2 ° C. for 1 hour to obtain a kelp food having a child according to the present invention. The amount of the transglutaminase added corresponds to about 15 units per gram of the protein in the cod rose.

For comparison, a product treated in the same manner as above except that neither transglutaminase nor sodium caseinate was added was obtained as a control.

Using the thus obtained example product and control product, the appearance, taste,
The degree of adhesion of the fish eggs was evaluated. As a result, the example product has an appearance,
The taste was close to that of natural products, and the degree of adhesion of fish eggs was strong and none of them peeled off the surface of kelp. On the other hand, in the case of the control product, the fish eggs were separated without adhering to the surface of the kelp, and the appearance and taste were inferior to those of natural products. Example 3 A powder of a mixture of 0.2 g of transglutaminase (specific activity 1 unit / mg) and 3 g of sodium caseinate was added to 300 g of larch, and kneaded well. 250 g of salted kelp was washed in running water for 1 hour to desalinate, the kneaded material was spread on this desalted kelp in a sheet having a thickness of 0.5 to 1 cm and left at 2 ° C for 30 minutes to form a kelp. I was bound.
This was cut into a size of 5 cm × 10 cm, vacuum-packaged, and then heat-treated at 85 ° C. for 30 minutes to obtain a kelp food of the present invention. The amount of the transglutaminase added corresponds to about 7 units per gram of the protein in the larch of the algae.

For comparison, a product treated in the same manner as above except that neither transglutaminase nor sodium caseinate was added was obtained as a control.

Using the thus obtained example product and control product, the appearance, taste,
The degree of adhesion of the fish eggs was evaluated. As a result, the example product has an appearance,
The taste was close to that of natural products, and the degree of adhesion of fish eggs was strong and none of them peeled off the surface of kelp. On the other hand, in the case of the control product, the fish eggs were separated without adhering to the surface of the kelp, and the appearance and taste were inferior to those of natural products. Example 4 12 g of sodium caseinate powder was added to 300 g of the larch of the number of seasonings pickled and mixed, and water was well absorbed. 0.5 g of transglutaminase (specific activity 1 unit / mg) and sodium caseinate 5
g was added and mixed. Here, the above-mentioned amount of transglutaminase added corresponds to about 15 units per gram of protein in the larch of the pup.

Next, the mixed varieties were added to 150 g of kelp washed and desalinated in running water for 1 hour and mixed well. This was allowed to stand at 5 ° C. for 1 hour to obtain a kelp food having a child according to the present invention.

For comparison, a control product obtained in the same manner as above except that neither transglutaminase nor sodium caseinate was added was obtained.

Using the thus obtained example product and control product, the appearance, taste,
The degree of adhesion of the fish eggs was evaluated. As a result, the example product has an appearance,
The taste was close to that of natural products, and the degree of adhesion of fish eggs was strong and none of them peeled off the surface of kelp. On the other hand, in the case of the control product, the fish eggs were separated without adhering to the surface of the kelp, and the appearance and taste were inferior to those of natural products. Example 5 100 g of fast-cooked kelp was added to 5% lactic acid (manufactured by Mizkan Vinegar Co., Ltd.
"MHV") was immersed in 200 ml of a solution for 30 minutes, softened by slightly boiling, dehydrated, passed through a roller, and the surface of the kelp having a rough surface was obtained as a raw kelp. next,
After desalinating 1700 g of the salted lint in running water for 1 hour, the mixture was dehydrated using a centrifuge to obtain desalted lint. A mixture of 3 g of transglutaminase (specific activity 1 unit / mg) and 30 g of sodium caseinate was added to the roses and mixed well. This mixture was applied to the surface of the raw material kelp obtained as described above and molded. After standing at room temperature for 1 hour, the mixture was frozen to obtain 1500 g of the kelp food of the present invention. The amount of the transglutaminase added corresponds to about 20 units per gram of the protein of the larch of the pup.

When the obtained kelp kelp food was evaluated in comparison with a naturally-produced kelp kelp, all of the appearance, texture and taste were good. Example 6 Fifty grams of collagen powder ("Collagen GP" manufactured by Shonan Gelatin Co., Ltd.) was added to 300 g of seasoned pickled mentaiko, and 0.5 g of transglutaminase (specific activity 1 unit / mg) and 5 g of sodium caseinate were added. Was added to powder and kneaded well. The amount of transglutaminase added corresponds to about 15 units per gram of protein in the seasoned pickled mentaiko.

Next, the kneaded material obtained as described above was poured into a mold, 100 g of desalted kelp was rolled on both sides, and left at 2 ° C. for 60 minutes to bind seasoned pickled mentaiko to the kelp. Was. This was cut into a size of 3 cm × 7 cm, filled in a packaging material, and then subjected to a heat treatment at 65 ° C. for 45 minutes to obtain a kelp food having a child according to the present invention.

When the obtained kelp seaweed food was evaluated in comparison with naturally occurring kelp seaweed, the appearance, texture and taste were all good. Example 7 700 g of dried kelp was thoroughly washed with running water, and then immersed in a 0.2% lactic acid solution for 1 hour. Kombu 1000 after immersion
50 g of powdered collagen was added to the mixture, and a mixture of 3 g of transglutaminase (specific activity 1 unit / mg) and 30 g of sodium caseinate was added thereto, mixed well, and applied to the entire surface of the kelp.

On the other hand, a powdery mixture of 2 g of transglutaminase and 25 g of sodium caseinate was added to 3500 g of the larch lumps and kneaded well. The kneaded material was placed on the surface of the kelp after the application, filled in a mold, and allowed to stand at room temperature for 30 minutes. This was cut into a size of 5 cm × 10 cm, filled in a packaging material, and then subjected to a heating treatment at 5 ° C. for 45 minutes to obtain a kelp food having a child according to the present invention. The amount of transglutaminase added corresponds to about 13 units per gram of the protein in the larch of the pup.

When the obtained roasted kelp food was evaluated in comparison with the naturally-produced roasted kelp food, the appearance, texture and taste were good.

[0044]

As described above in detail, according to the present invention, transglutaminase and caseins are added to seaweed raw materials such as kelp and wakame, and fish eggs are allowed to adhere to the kelp. This has the effect of making it possible to produce low-cost kelp foods with excellent appearance, taste, and flavor that are comparable to those of kelp.

Continuation of the front page (58) Field surveyed (Int.Cl. ⁷ , DB name) A23L 1/337 JICST file (JOIS)

Claims (3)

(57) [Claims] 1. A method for producing a seaweed kelp food, characterized in that a transglutaminase and a casein are added to a seaweed raw material such as kelp, seaweed and the like to cause fish eggs to adhere thereto. 2. The method for producing a kelp food having a child according to claim 1, wherein collagen is added to the raw material of seaweed in addition to transglutaminase and caseins. 3. The method according to claim 1, further comprising a pre-process of treating the seaweed raw material with a protein-containing solution.