JP3432260B2 - Food physical property improver containing fractionated concentrate of water soluble protein of fish meat as main component - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food property improving agent containing a fish meat water-soluble protein fractionated concentrate as a main component. More specifically, the present invention relates to a physical property improver for protein gel-like foods containing a fish meat water-soluble protein fraction concentrate from a ground water bleaching solution or a fish meat water extract as a main component, a gel enhancer for a ground product, etc. The present invention relates to a protein food property improving agent.

[0002]

2. Description of the Related Art In general, fish are often caught in large quantities at one time, and their freshness is rapidly deteriorated. Therefore, it is required to process fish while maintaining their quality. Examples of processing methods include quick freezing, salting, drying, canning, and grinding processing. Among them, the surimi processing method is epoch-making in that it enables preservation while retaining the protein function. In other words, with the conventional technology, it became possible to apply from nutritious fish that could not be processed only to meal etc. because the freshness declined quickly and to use it as a functional protein that retained the kamaboko gel forming property by using the surimi processing technology. It is a translation.

At present, about 500,000 tons of surimi is consumed in Japan. A characteristic of the surimi processing method is that the water-soluble fraction in fish meat is removed by exposure to water, and a freezing denaturation inhibitor such as sugar is mixed with this to rapidly freeze. The water-soluble fraction in fish meat has been removed in order to reduce the physical properties of kamaboko gel and to reduce the frozen storage stability. On the other hand, water-soluble proteins account for about 20% of proteins in fish meat, and in view of effective utilization of resources, it is desired to develop a method of utilizing water-soluble proteins discharged by exposure to water.

When exposed to water, components that do not contribute to the formation of a network structure, such as myoplasmic proteins and lipids, are removed, and myofibrils are concentrated, so that an extremely fine and strong product can be produced. JP-A-3-27271 The publication discloses that when a fish meat is processed to produce a fish meat paste or a fish meat paste product, a muscle protein fraction extracted from a fish meat or a fish meat treatment effluent and a calcium salt treatment are used. The processing method is described, it is shown that the water-soluble protein removed in the water exposure step of surimi contains a component that increases the gel strength of kamaboko gel, and all the water-soluble proteins removed by water exposure Was confirmed to be not necessarily a gel formation inhibitor.

[0005]

SUMMARY OF THE INVENTION It is an object of the present invention to effectively use a water-soluble protein discharged by exposure to water as a food property improving agent. The present invention is a water-soluble protein that should be removed by water exposure or the like, that is, a water-soluble protein having the property of aggregating to actomyosin during heat denaturation (hereinafter,
It may also be referred to as "gel formation inhibitor". ) Is separated, and effective water-soluble proteins that should not be removed by other means such as exposure to water (hereinafter also referred to as "gel formation promoting factor") are concentrated and returned to food materials as food property improving agents. Is intended to be used. Furthermore, the present invention enhances the gel formation promoting action when the gel formation promoting factor is concentrated and the gel formation inhibiting factor is reduced and returned to the raw material,
If necessary, the gel formation inhibitory effect is weakened to return to a food material as a food property improving agent.

[0006] The present invention fractionates and concentrates a useful protein having an action of improving physical properties of a protein gel food from a water-soluble protein extracted from fish meat and a water-soluble protein discharged in the step of exposing ground bean to water, An agent for improving physical properties of foods, which mainly contains a fish meat water-soluble protein fraction concentrate containing a high concentration of a useful protein exhibiting a gel formation-promoting action and substantially free of a protein exhibiting a gel formation-inhibiting action, and its gel formation It is an object of the present invention to provide a food physical property improving agent having improved physical properties relating to a promoting action.

[0007]

[Means for Solving the Problems] There are various methods such as an ion exchange method, a gel filtration method, and an ammonium sulfate fractionation method for protein concentration. As is clear from the fact that the water-soluble protein contained in the water-extracted surimi or the water extract of fish meat contains many gel-formation-inhibitory factors, it is present in the water-exposed liquid etc. It is considered meaningless to try to effectively utilize the fish meat water-soluble protein as a resource. Therefore, from the viewpoint of effective utilization of the fish meat water-soluble protein resource, a method for concentrating these proteins is used as a water-exposing solution. Alternatively, its application to fish meat water extracts has never even been considered. That is, there has been no problem up to now in order to selectively remove the gel formation inhibiting factor and selectively concentrate the gel formation promoting factor from the ground water exposure solution or the fish meat water extract.

[0008] Therefore, there is no known food-scientific production method for selectively concentrating the gel formation promoting factor and selectively removing the gel formation inhibiting factor from the ground water exposure solution or the fish meat water extract. In the present invention, a part of the protein gel formation-inhibiting factor is removed from the squeezed water soaked solution by the ethanol fractionation method and the acidic pH precipitation method to concentrate the gel formation promoting factor, and the gel is coexisted in the presence of calcium salt. The formation-promoting effect is increased, and further, the addition of a food containing a protease inhibitor suppresses the action of the gel-formation-inhibitory factor contained in the fraction concentrate without being removed, thereby increasing the gel-formation-promoting effect. They have found the present invention and completed the present invention.

In the present invention, as the ethanol concentration at which the gel formation promoting factor from the ground water exposure solution or fish meat water extract is concentrated, 50% ethanol saturation concentration is recognized, but preferably 30% saturation. It is recovered as a highly active precipitate near the concentration.

In the acidic pH treatment method, acids such as acetic acid, citric acid, phosphoric acid and hydrochloric acid which can be used in food production are used to make the pH of the fish meat water extract and the ground water exposure solution acidic.
The gel formation promoting factor can be precipitated and concentrated with high activity. Although the gel formation promoting factor is recovered as a precipitate when the pH is 6.5 to 5.0, it is preferably pH 5.5.
It is recovered in a high concentration from ˜5.2. At a pH of 4.5 or less, inactivation of the gel formation promoting factor is observed, which is not preferable.

Furthermore, first, the gel-forming factor is recovered as a precipitate at an acidic pH, and then it is redissolved in order to remove contaminating proteins in the recovered precipitate, and an appropriate amount of ethanol is added thereto for repurification. Even if it goes, a gel stimulant having higher activity can be recovered.

In order to enhance the action of the recovered gel formation promoting factor, various calcium salts such as calcium lactate, calcium chloride and calcium sulfate are added in an amount of 0.01 to 0.
The effect can be seen by adding about 2%, preferably about 0.1%.

Further, food containing a protease inhibitor in the food, for example, egg white, whey protein, plasma protein, soybean extract, potato extract, leaf extract of various plants, etc. is mixed with the recovered gel formation promoting factor. By doing so, the gel formation promoting effect is also increased.
Foods containing these protease inhibitors alone,
Alternatively, they may be mixed and used. Further, the present invention is not limited to the food containing the protease inhibitor.

The substance containing the gel formation promoting factor (substance) obtained in the present invention can be applied as a physical property improving agent for various protein foods. For example, various ground fish meat, various kneaded products such as kamaboko whose main component is krill protein, meat ham, sausage, yogurt whose main component is milk protein, dairy products such as cheese, soy protein,
Examples include noodles and dumplings containing wheat protein as a main component. Examples of the fish meat used for extracting the gel formation promoter in the present invention include walleye pollock, crocodile, hoki, minamidara, sardine, sardine, quince, horse mackerel, carp, and the like.
Not limited to this.

SD of the gel formation promoting substance obtained in the present invention
When S-polyacrylamide electrophoresis analysis was carried out, many bands were still observed, and although it was not completely purified as a protein, the ratio of separated proteins and the increase in gel formation promoting activity resulted in an improvement in the gel physical property of foods. Can be applied as.

Therefore, although the gel formation promoting substance obtained in the present invention cannot be specified as one component of protein,
For example, as an enzyme contained in fish meat, transglutaminase (hereinafter,
It may be abbreviated as "TGase". ) Also has a gel formation promoting action, it can be considered to be included as one component of the component group showing a promoting action in the gel formation promoting substance.

In the present invention, the TGase activity is used as a part of the index for measuring the properties of the gel formation promoting substance.
The gel formation promoter is not limited to the TGase enzyme.

Method for measuring gel formation accelerating activity It was measured by a test tube inversion method using the gelation of actomyosin, a salt-soluble protein extracted from fish meat, as an index. The general reaction composition of the gel formation test to determine the degree of gelation of actomyosin is 7 to 10 mg / ml walleye pollack actomyosin, 0.3M NaCl, 25 mM Tri.
s-HCl (pH 7.5) and 8% sorbitol were used, and an appropriate amount of a gel formation promoting substance was added thereto. The reaction was carried out at 30 ° C. for 2 hours, and the degree of gelation was judged from the state of the gel when the test tube was inverted, and expressed as follows. (-): Immediately when inverted, it starts to flow and does not gel (-+): It retains its shape even when inverted, but collapses when weak vibration is applied. The degree of gelation is weak (+): Inversion Even if it keeps its shape, it loses its shape a little when strong vibration is applied. Strong state of gelation (++): It keeps its shape even when it is placed upside down, and does not lose its shape even when strong vibration is applied. Very strong gelation state (++): A gelation state stronger than (++)

Method for measuring transglutaminase activity TAKAGI et al. (Analytical Bio)
chem. 135,295-298 (1986)), the fluorescence intensity increases when monodansyl cadaverine is mixed into acetylated casein by the action of TGase. Therefore, by measuring this change, TGase
The activity was sought. The general reaction composition is 6.6 m final concentration.
M CaCl ₂ , 50 mM Tris-HCL (pH
7.5), 4.5 mM DTT, 2 mg / ml acetylated casein, 10 μM monodansyl cadaverine and an appropriate amount of gel formation promoting substance were used for activity measurement. The reaction was started by adding monodansyl cadaverine, followed by reaction at 30 ° C. for 1 hour or 2 hours, and finally by adding EDTA to stop the reaction. If it was turbid, it was removed by centrifugation or filtration. The fluorescence intensity of the reaction solution is Ex. 350n
m, Em. It was measured at 480 nm. The activity was represented by relative intensity ΔFI.

[0020]

EXAMPLES The present invention will be described in detail with reference to Examples. The present invention is in no way limited by the examples.

Reference Example 1 Production of Fraction Concentrate of Water-Soluble Protein of Fish Meat The muscle of crocodile frozen and stored at -50 ° C was shredded, and homogenized by adding twice the amount of water. 7000x this
After centrifugation at G for 20 minutes, the supernatant was filtered with gauze and absorbent cotton to obtain a filtrate (10.4 kg) as a water extract. The properties of the crocodile muscle water extract are shown in Table 1.

[0022]

[Table 1]

10 to 50% of the above-mentioned crocodile muscle water extract
Cold ethanol was added to a saturated concentration, and the mixture was kept in ice-cooling for a certain period of time, and then centrifuged to separate into a supernatant and a precipitate. The amount of the precipitated fraction, the gelling ability of actomyosin, and TGa
The se activity was measured. As a result, the factor that promotes the gelation of actomyosin was precipitated in the ethanol concentration of about 10% to 40%, and the gelling ability showed ++ to ++, and TGa
The se activity was 3 to 4 times higher than that of the water extract. The amount of precipitate was 10 to 30%, and about 18% of the weight of the water extract was recovered.

Example 1 According to the method of Reference Example 1, 30% ethanol was added to about 4 liters of crocodile muscle water extract, and the precipitate was recovered. This precipitate has an actomyosin gelation ability +++, T
Gase activity ΔFI = 132, which was a high value. To the walleye pollack surimi, 7.5% by weight of this precipitate was added, 3% sodium chloride and 30% water were added thereto, and after crushing, filled in a polyvinylidene chloride tube, 90 ° C. for 40 minutes, or After sitting at 30 ° C. for 1 hour and boiled at 90 ° C. for 40 minutes, it was prototyped as a kamaboko gel. As a control, water was added instead of the ethanol precipitate. At this time, 0.1% calcium lactate was added to each of the scorpions. 90 without sitting
The gel strength is shown in Table 2 with the control gel (C gel) as boiled at 40 ° C for 40 minutes and the (S gel) as seated. The gel strength of the kamaboko, to which the ethanol precipitate of the crocodile muscle water extract was added, was 150 and 400 gels, respectively, higher than those of the control.

[0025]

[Table 2]

Reference Example 2 Production Example of Fraction Concentrate of Fish Meat Water-Soluble Protein Silogchi Surimi Exposed to water, the drainage was centrifuged to remove contaminating myofibrillar protein, and acetic acid as a pH adjuster was added to the supernatant. The mixture was added dropwise under cold conditions, and the pH was adjusted to 6.5 to 4.0. Table 3 shows the results of measuring the actomyosin gelation-promoting ability and TGase activity of the section collected as a precipitate at that time. It is observed that the gel formation promoting factor is concentrated in the vicinity of pH 5.5. Further, at a pH lower than pH 5, deactivation of the gel formation promoting substance is presumed.

[0027]

[Table 3]

Example 2 Acetic acid as a pH adjusting agent was added dropwise under ice cooling to the supernatant liquid obtained by removing the contaminating myofibrillar protein by centrifuging the drainage solution that had been exposed to shirochi ground water, and the pH was adjusted to 5.5. After adjusting to, the mixture was centrifuged to collect the precipitate. This precipitate showed high values of actomyosin gelation ability +++ and TGase activity ΔFI = 115. 2.5% of the weight ratio of this precipitate with respect to walleye pollack is added, 3% sodium chloride and 30% water are added to this, and after crushing, filled into a polyvinylidene chloride tube, 40 minutes at 90 ° C., or After sitting at 30 ° C. for 1 hour and boiled at 90 ° C. for 40 minutes, a trial product was prepared as a kamaboko gel. As a control, a solution to which water was added instead of the pH 5.5 precipitate was used. At this time, 0.1% calcium lactate was added to each of the scorpions. The control gel (C gel) was boiled directly at 90 ° C for 40 minutes without sitting, and the sitting gel was used (S
The gel strength as a gel is shown in Table 4. The gel strength of the Kamaboko to which the pH 5.5 precipitate of the wastewater exposed to water of Shiroguchi ground bean was added was 62 in the C gel and 286 in the S gel, which were higher than those in the control.

[0029]

[Table 4]

Reference Example 3 Production Example of Fraction Concentrate of Fish Meat Water-Soluble Protein After removing the myofibrillar protein contained in the effluent exposed to Alaska pollack groundwater by centrifugation, an appropriate amount of acetic acid was added to the resulting supernatant. The resulting precipitate fraction was added dropwise and collected by centrifugation. Actomyosin gelation promoting ability of precipitates and TGas
The e activity is shown in Table 5. Although the TGase activity was lower than that of the goat muscle, the gelation promoting action of actomyosin was confirmed in the fraction precipitated by the pH precipitation method.

[0031]

[Table 5]

Example 3 Shiroguchi ground water exposure Exudate after exposure to water was centrifuged, and contaminated myofibrillar protein was removed. To the supernatant, cold ethanol was added to a saturated concentration of 30% and ice-cooled for a certain period of time. After holding in, it was centrifuged to collect the precipitate. This precipitate has actomyosin gelation ability +++ and TGase activity Δ
FI = 118, which was a high value. 2% by weight of calcium lactate and 4% by weight of plasma protein hydrolyzate, which is a protease inhibitor, with respect to this precipitate.
% To obtain a mixture of the fish meat water-soluble protein fraction concentrate, calcium salt, and protease inhibitor. A weight ratio of this mixture to Alaska pollack ground is 5.0.
%, Add 3% sodium chloride and 30% water to this, crush and fill a polyvinylidene chloride tube at 90 ° C 40
Minutes, or sitting at 30 ° C. for 1 hour and boiled at 90 ° C. for 40 minutes to make a trial product as a kama-kogo gel. As a control, water was added instead of this mixture. The gel strength was determined by using the control gel (C gel) that was boiled directly at 90 ° C. for 40 minutes without sitting treatment, and the sitting gel (S gel) that was subjected to sitting treatment.
It was shown to. The gel strength of the ethanol precipitate of the bleached groundwater exposure effluent and the kamaboko added with the mixture of the calcium salt and the protease inhibitor was 60 in the C gel and 390 in the S gel, which were higher than those in the control. .

[0033]

[Table 6]

[0034]

EFFECTS OF THE INVENTION Useful proteins, which have not been conventionally used but are exposed to ground water and exposed to ground water, and which have a gel formation promoting action, can be effectively used as a food property improving agent. . Food physical property improving agent of liquid containing high concentration of useful protein obtained by separating and concentrating from wastewater bleaching effluent or fish meat water extract, enhancing its gel formation promoting action,
It is possible to provide a food property-improving agent having a weakened gel formation-inhibiting effect if necessary.

Claims (6)

(57) [Claims] 1. A ground water bleaching solution or a fish meat water extract
by acid treatment at pH 6.5 to 5.0, or 10
~ For extraction with water-ethanol at 40 % ethanol concentration
A food product characterized by having a low content of a protein exhibiting a gel formation-inhibiting effect by the concentration treatment by a concentration process and containing a fish meat water-soluble protein fraction concentrate containing a high concentration of a useful protein exhibiting a gel-forming promoting activity as a main component. Of the physical properties of the gel formation promoting action of 2. An agent for improving physical properties of a food according to claim 1, which further comprises a calcium salt as a main component . 3. Egg white and whey tampa as main components
Protein, plasma protein, soybean extract, potato extract
Alternatively, the protease inhibitor consisting of leaf extract of various plants
The agent for improving physical properties of a food according to claim 2, which is used in combination with a food component containing bitter . 4. The agent for improving physical properties of the food according to claim 1, 2 or 3 wherein the food is a protein food . 5. The above protein food is a protein gel
The physical property-improving agent for promoting gel formation of the food according to claim 4, which is a food product. 6. The above-mentioned protein gel-like food is a paste product.
And the above improver is a gel enhancer for ground paste products.
An agent for improving physical properties of a food according to claim 5, which has an effect of promoting gel formation.