JP3458478B2 - Process for producing fishery products and enzyme preparations - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fish paste product, and more particularly to a method for producing a fish paste product with improved quality, and an enzyme preparation used for producing such a fish paste product.

[0002]

2. Description of the Related Art Elasticity (legs) is generally required as the quality of fish paste products such as kamaboko. here,
The elasticity is often expressed as the jelly strength which is the product of the breaking strength and the deformation rate (dent).

In the prior art (for example, addition of starch), the hardness (breaking strength) is increased, but the dent is not so large in many cases. Therefore, suppleness is required as the quality of recent fish paste products, and increasing the size of the depressions directly related to suppleness is a major issue.

In order to obtain this suppleness, conventionally, surimi obtained from fresh fish and frozen surimi have been used to minimize the amount of water added during production. . However, regarding the quality of this frozen surimi, 2
There is a tendency for quality variations to increase as a result of the suspension of operations of large trawlers due to restrictions on the 00 nautical miles fishing area. On the other hand, as a result of catch restrictions and lack of fish resources,
In the 1st and 2nd year of Heisei, the price of raw materials for surimi was soaring, and as a result, the amount of water and the amount of additives used increased, resulting in deterioration of the quality of fish paste products. Nowadays, the price of surimi is stable, and higher quality fish paste products have been desired.

Along with the rise in surimi prices, various elasticity enhancers have come to be used. The elasticity enhancers include those involved in the formation of actomyosin network in ground fish meat, and those that change the solubility of myosin or loosen the structure.

The former example, that is, the one involved in the network form of actomyosin in ground fish meat,
(1) Alkaline earth metal salts such as calcium chloride, calcium carbonate, calcium lactate, (2) transglutaminase (hereinafter sometimes abbreviated as TG), (3) S
An enzyme (such as ascorbate oxidase) which polymerizes a protein through a —S bond, and the like can be mentioned. (1)
Is considered to be the formation of a network due to divalent cations, but the added amount (usage amount) from the effect on taste and flavor
However, there is a possibility that the formed network will be broken and the effect will be reduced if there is a time before forming the network. It is said that (2) is partly involved in the sitting phenomenon of the kamaboko, and by catalyzing the interprotein cross-linking reaction, a very strong elasticity-enhancing effect was observed with a small amount of addition, and in addition to (1) It is said to be an effective elasticity enhancer because it has less off flavor. Regarding (3),
The effect is small compared to (2).

Examples of the latter, that is, those that change the solubility of myosin or loosen the structure include (1) alkali metal salts such as sodium hydroxide, sodium carbonate, sodium citrate, and trisodium phosphate; 2) Polymerized phosphates such as sodium pyrophosphate, tripolyphosphate, sodium metaphosphate, and the like. (1) has a limited amount of use in terms of taste and flavor, and (2)
Causes dissociation of actomyosin into actin and myosin, so that the viscosity of the kneaded meat is reduced, and when a plate-like fish paste or the like is used, sagging occurs, which easily causes a problem in moldability.

[0008]

Under the background of the prior art described in the preceding paragraph, an object of the present invention is to develop a method for producing a fish paste product having not only hardness but also suppleness, that is, improved quality. Finally, it is to provide such a high quality fish paste product.

[0009]

Means for Solving the Problems As a result of intensive studies to solve the problems described in the preceding paragraph, the present inventor exerts a bad influence on taste and flavor of surimi or kamaboko with a lot of starch, which has deteriorated quality. By combining (combining) alkali metal salt and transglutaminase to the extent that they do not exist, it is possible to improve product quality, that is, to impart suppleness (increased dents), and to add water to the product. It was found that it is possible to produce a fish paste product having good moldability and suppleness and good taste and flavor by promoting the sitting by using both together even when the number is increased, and based on such findings The present invention has been completed.

That is, the present invention relates to a method for producing a fish paste product, which is characterized by improving the quality by using both of transglutaminase and an alkali metal salt in combination.

The present invention will be described below in detail.

Examples of the fish paste products to be produced by the method of the present invention include kamaboko, fried kamaboko, crab foot kamaboko, bamboo rings, tsumi, hampen, fish meat ham and sausage. Among these fish paste products, the production method of the present invention exerts a great effect particularly on products that require a supple texture and texture, that is, kamaboko, crab footbrush, bamboo rings and the like.

The transglutaminase is classified into calcium-independent one and dependent one. Examples of the former include those derived from microorganisms (see, for example, JP-A-64-27471), and examples of the latter include those derived from guinea pigs (see, for example, Japanese Patent Publication No. 1-50382) and fish origin. (For example, Nobuo Seki et al., "Journal of the Fisheries Society of Japan", Volume 56, Issue 1)
125 (1990)) and human origin (eg blood XI)
Factor II, etc.) can be mentioned. Of these, calcium-independent ones are preferable, and their production can be carried out, for example, by the method described in JP-A-64-27471.

The activity unit of so-called transglutaminase referred to in the present invention is measured and defined as follows, as in JP-A 64-27471. That is, the reaction was carried out using benzylcarboxyl-L-glutaminylglycylamine as a substrate, the amount of hydroxamic acid produced was allowed to form an iron complex, the absorbance at 525 nm was measured, and the amount of hydroxamic acid was determined from the calibration curve. To calculate.

The alkali metal salt is not particularly limited as long as it can be used as a food additive, and examples thereof include disodium phosphate, trisodium phosphate, sodium carbonate, sodium hydrogen carbonate, potassium carbonate and sodium tartrate. Mention may be made of inorganic or organic alkali metal salts.

In the method for producing a fish paste product of the present invention which uses both transglutaminase and an alkali metal salt as a quality improver, the types and blending ratios of the raw materials are the same except that the raw materials and both are used. Including all, it is possible to follow conventionally known recipes and manufacturing methods.

Therefore, hereinafter, the manufacturing method of the fish paste product of the present invention will be described with an emphasis on this difference.

As is well known, a fish paste product is processed and produced by using, as main raw materials, frozen surimi such as cod, sycamore, hoki and guchi, and ground fish meat such as squid, sardines and salmon. Further, as the fish meat surimi and sashimi, which are the main raw materials of the method for producing a fish paste product of the present invention, not only skeleton, which is usually a raw material for kamaboko, itoyori, minamidara, etc. Fish, such as sardines, salmon, etc. can also be used, shark meat etc. used as a raw material for pen etc. can also be used, shrimp, crabs and other crustaceans, squid, octopus and other mollusks, and Shellfish can also be used.

[0021] Usually, egg white,
It is also well known that proteins such as soybean protein, plasma protein, whey protein, various starches, dextrins, polysaccharides such as thickening polysaccharides, sugar alcohols, seasonings and the like are used.

The production method of the present invention is characterized by using transglutaminase and an alkali metal salt as raw materials in addition to these main and sub raw materials.

The amount of transglutaminase and alkali metal salt used is, in short, the amount by which the jelly strength is increased as compared with the case where these are not used. For example, transglutaminase is used per 1 kg of fish meat surimi. 20-3000 units, preferably 100-
1000 units, and 0.01 ~ for alkali metal salts
It can be 20 g, preferably 0.1 to 5 g. When transglutaminase is 20 units or less, the crosslinking effect is insufficient, and when it is 3000 units or more, the addition effect becomes almost constant or brittle texture regardless of the amount of enzyme, which is not economical. Alkali metal salts have almost no elasticity-enhancing effect at 0.01 g or less, and produce an off-flavor at 20 g or more.

The cross-linking effect of transglutaminase is obtained by keeping the raw material to which transglutaminase is added under the enzymatic action conditions (temperature, time, etc.) of transglutaminase, which is called sitting in the production of fish paste products. Often, a step is taken and in this step the enzymatic action of transglutaminase is performed,
In such a case, no special step for enzymatic action of transglutaminase is required. From this point of view, the production method of the present invention is effective for a fish paste product produced by a sitting step.

There is no special limitation on the addition of transglutaminase as long as the addition effect is exhibited, but preferably salt is added to the surimi and the like to dissolve the salt-soluble protein (actomyosin). When the starch, starch, seasoning, etc. are added together with these, it becomes possible to produce a more flexible fish paste product.

Now, as a unique problem in the case of a highly water-added marine product, there is water separation from the product. Even with a combination of transglutaminase and an alkali metal salt, it may be difficult to completely prevent syneresis. In order to solve this problem, the present inventor has found as a result of further research that synergism can be effectively prevented by using a food excipient in addition to transglutaminase and an alkali metal salt. Based on such knowledge, a further embodiment of the present invention has been completed.

That is, the present invention also relates to a method for producing a fish paste product, which is characterized in that the quality of the product is improved by using a combination of transglutaminase, an alkali metal salt and a food excipient.

As a result of studying a food excipient having a water separation reducing effect, soybean protein had the largest water separation reducing effect among heterogeneous proteins, but because it exerts a bad influence on color, taste and flavor, It was not always easy to reduce water separation. Regarding starch, potato starch, which is susceptible to aging, had a small effect of reducing syneresis, but the effect was weak, but wheat starch and waxy cornstarch had a large effect of reducing syneresis, and particularly starch such as waxy cornstarch and tapioca starch (such as phosphoric acid Which was treated or cross-linked with acetic acid) was the most effective. Based on these results, it is found that modified starches such as waxy corn starch and tapioca are preferable as auxiliary materials for the combined use of alkali metal salts and transglutaminase. Although the thickening polysaccharides also have the effect of reducing syneresis, when added to a level capable of reducing syneresis, the texture (adhesiveness, etc.) of the thickening polysaccharides is not preferable because it gives a fish paste product.

In addition to the transglutaminase and the alkali metal salt, the method for producing a fish paste product of the present invention, which uses three of the excipients for food in combination, uses the above-mentioned two members of the transglutaminase and the alkali metal salt. The method for producing a fish paste product of the present invention used in combination is exactly the same as the method for producing a fish paste product of the present invention, except that an excipient for food is used in addition to the raw material. Therefore, this difference will be described below.

The amount of the modified starch, such as tapioca starch, used as the excipient for food is, in essence, an amount having the effect of reducing syneresis as compared with the case where the starch is not used. On the other hand, it can be 0.5 to 50 g, preferably 1 to 10 g. If it is 0.5 g or less, the effect of reducing water separation is not obtained, and if it is 50 g or more, the physical properties of starch appear on the surface, which leads to imparting hardness rather than suppleness.

In this way, even in the case of highly water-added fish paste products, the combination of transglutaminase, alkali metal salt and food excipient in the balance described above gives a supple texture and economically. It is now possible to produce excellent seafood paste products.

Incidentally, according to the production method of the present invention, the quality of a fish paste product is improved by the combination of two members of transglutaminase and an alkali metal salt, or by the combination of these two members together with a food grade excipient. However, it is not always necessary to newly add and use all of these two or three. This is because if any of these raw materials already contains the required amount of any of these, it is not necessary to newly add the contained one.
However, it goes without saying that either one of these two and at least one of the three must be foreign, ie newly added.

Regarding the method for producing a fish paste product of the present invention,
Some additional points will be added below.

As described above, the elasticity enhancer includes those involved in the formation of actomyosin network in ground fish meat, and those which change the solubility of myosin or loosen the structure. The present inventor, by combining the one that changes the structure and solubility of this myosin molecule and the one that is involved in the network formation, it is possible to enhance the elasticity of the fish paste product, in particular to impart suppleness by increasing the dents. , Has succeeded in making water-blended products of excellent quality. That is, by changing the solubility of the myosin molecule or using the structure-releasing alkali metal salt and transglutaminase together, it became possible to impart suppleness to the kamaboko, which cannot be obtained by transglutaminase alone. Incidentally, such a combination has not even been suggested so far.

With this combination, (1) it is possible to increase the number of depressions in a fish paste product using low quality land surimi, etc., and it has become possible to improve the quality by imparting suppleness. In addition, (2) the amount of water added at the time of production can be increased and the amount of surimi used can be reduced, and at the same time, it is possible to produce supple water-mixed products with large dents, and raw material cost. It has become possible to maintain the quality of the product while reducing

In other words, it is possible to use the surimi whose quality is deteriorated,
The problem of the quality of a fish paste product containing a large amount of starch for high water content is lack of flexibility. In such a case, if only transglutaminase is added, the physical properties change a little to the hardness, so that a tingling sensation may be felt. When the elasticity is considered only with the alkaline metal salt, the taste and the flavor are adversely affected to obtain a sufficient effect. Further, when the amount of water added during production is increased, there may be a problem in moldability. If these problems can be solved, it will be possible to make high utilization of low-grade surimi, reduce the amount of surimi, and increase the amount of water added to surimi, and by combining transglutaminase with an alkali metal salt, such problems The present inventor succeeded in solving this problem.

The present invention still further comprises two types of transglutaminase and an alkali metal salt or a transglutaminase, an alkali metal salt and a food grade additive which should be used for improving the quality of a product in the production method of the present invention described above. The present invention also relates to an enzyme preparation for improving the quality of a fish paste product, which comprises the three types of excipients as active ingredients.

The blending amount and blending ratio of the active ingredient in such an enzyme preparation is, in short, the amount at which a desired effect can be obtained when such an enzyme preparation is used in the production method of the present invention. As described above, when the enzyme preparation of the present invention is added and used as a raw material, this amount is, for example, 20 to 3000 units of transgluminase and 0.01 to 0.01 units of alkali metal salt per 1 kg of fish meat surimi.
20 g, and 0.5 to 50 g of food excipient. And, for example, in the case of an existing known recipe except that the enzyme preparation of the present invention is used, any of the raw materials of such a recipe already contains the active ingredient of the enzyme preparation of the present invention. In that case, it goes without saying that the compounding amount of the active ingredient in the enzyme preparation of the present invention can be reduced according to the contained amount.

In the enzyme preparation of the present invention, an auxiliary agent such as egg white, soybean protein, plasma protein, whey protein, thickening polysaccharide, dextrin, polysaccharide, seasoning, sugar alcohol, etc., which is usually added to fish paste products. May be appropriately contained. Also, enzyme stabilizers (calcium chloride,
It is of course possible to include ascorbic acid etc. (JP-A-4-207194)) or an auxiliary agent for improving the powder characteristics (solubility, dispersibility, prevention of dusting, etc.) of the enzyme preparation. is there.

The method of using the enzyme preparation of the present invention is as follows:
It will be apparent to a person skilled in the art without further explanation. Adding in the form of enzyme preparation is easier than adding the active ingredients individually.

[0039]

The present invention will be described in more detail with reference to the following examples. Of course, the technical scope of the present invention is not limited by these examples.

The transgluminase (TG) used in the examples is Streptoverticiliumu mobarance IFO13 unless otherwise specified.
819) (see Japanese Patent Application Laid-Open No. 64-27471), and the specific activity was 1000 units / g.

The quality evaluation of the fish paste products produced in the examples was carried out by measuring the breaking stress (hardness), dents and 8 mm stress with a rheometer as follows. That is, the breaking stress, 8 mm stress and dent were measured with a rheometer manufactured by Fudo Kogyo Co., Ltd. using a spherical plunger of 5 mm. The shape of the sample was 30 mm in diameter and 30 mm in height. When pushing the plunger into the sample, the stress when the plunger penetrates 8 mm is 8 mm stress, the stress required for the sample to break is the breaking stress, and the distance of the plunger moved until breaking is recessed (m
m). The 8 mm stress was considered to be the hardness at the beginning of biting, and the fish paste product with a small size and large depressions was considered to be a supple fish paste product.

Example 1 (casing kamaboko): 15 g of trisodium phosphate (anhydrous), 83 g of tapioca starch (manufactured by Nippon Shokuhin Kako Co., Ltd.) and 2 g of transglutaminase (abbreviated as TG) were mixed to prepare an enzyme preparation. Obtained.

30 g of salt and 600 g of ice water were added to 1000 g of crushed surimi, which was obtained by crushing SA-class frozen surimi into flakes in the frozen state, and stirred well with a Stefan cutter. Next, potato starch "Essan Ginrei" (Ajinomoto Co., Inc.)
50 g, sugar 50 g, mirin 20 g, seasoning "I-"
7 "(manufactured by Ajinomoto Co., Inc.) and 50 g of the enzyme preparation having the above composition were added, followed by stirring with a Stefan cutter so that the final product temperature was 5 to 8 ° C. The kneaded meat thus obtained was filled in a casing tube,
After warming for 1 minute and letting it sit down, it was heated at 85 ° C. for 30 minutes to obtain a casing kamaboko (Sample 1).

As a control, 500 g of ice water was added, and a kamaboko was trial-produced without adding the enzyme preparation (Sample 2).
Ice-water was added to 00 g, and a kamaboko was prototyped using a transgluminase preparation “Activa” TG-K (manufactured by Ajinomoto Co., Inc.) (Sample 3).

The results of measuring the physical properties of these three types of trial kamaboko with a rheometer are shown in Table 1 below. Further, the sensory evaluation is an evaluation of the texture preference (throughout all the examples).

[0046]

[Table 1]

In Table 1, the sensory evaluation of double circles, single circles, triangles, and peques was a perfect score of 5, and a score of 4.
It represents 5 or more, 4.0 or more, 3.5 or more and less than 3.5.

From the results in the table, it can be seen that Sample 1 has higher elasticity than Sample 2 and has a soft, supple and smooth texture even compared to Sample 3.

Further, it can be seen that by performing 10% water addition from sample 2, it is possible to improve the quality and reduce the cost by increasing water addition.

Example 2 (Kamaboko): An enzyme preparation containing 2% TG, 13% trisodium phosphate (anhydrous) and 85% tapioca modified starch was prepared.

Further, 6% of water was added to the kamaboko of a usual recipe, and 1.0% (addition) of this enzyme preparation was added. The sitting was taken at 30 ° C. for 60 minutes and steamed at 85 ° C. for 30 minutes to make a trial plate kamaboko. For comparison, a kamaboko of the above usual recipe was also prototyped (control).

In the case of the production method of the present invention, it was found that even if water is added, the plate is not sagging and there is no problem in moldability.

Table 2 below shows the results of the physical property measurements and the sensory evaluation of texture on the 4th and 14th days of storage of both prototypes.

[0054]

[Table 2]

The plate-shaped kokoboko of the present invention had a dent which was larger than that of the control on the 4th and 14th days of storage and had a stress of 8 mm which was small and had a supple texture. The taste and flavor were of the same quality as the control.

Example 3 (baked bamboo ring): TG 2 g, trisodium phosphate (anhydrous) 13 g and tapioca modified starch 8
An enzyme preparation was prepared by blending 5 g.

Frozen ground meat was crushed into flakes in a frozen state, and 30 g of salt was added to 1000 g of this ground mash.
Added and salted. Usually, when 50% ice water was added, 700 g was added, and 7.5 g of the above enzyme preparation was added. Furthermore, add starch and seasonings to obtain a final product temperature of 5-8.
It stirred so that it might become (degreeC). The meat paste thus obtained is
The rod was wrapped around without any problems, there was no problem with formability, and after sitting for 20 minutes at 50 ° C., a baked bamboo ring was prototyped by direct heat of gas.

In the case of the baked bamboo wheel (invention) to which the above enzyme preparation was added, when the additive was not added (control), the wrapping around the stick was poor, but there was no problem in the formability and the baked texture was also good. It showed more suppleness and chewyness than the control. Therefore, it has been found that the cost can be reduced by improving the water quality while improving the quality.

Example 4 (crab footbrush): An enzyme preparation was prepared by blending TG 2%, trisodium phosphate 15% and waxy corn starch modified starch 83%.

The above enzyme preparation was added to the meat paste for crab sole and kamaboko in an amount of 1.0 (additional) to the meat paste, and 60% water was added to the meat paste at a 50% water content with a Stefan cutter. Stirring was carried out to a temperature of 5 to 8 ° C., rolled into a sheet, and then heated by a direct flame of gas to fabricate a trial crab football.

The crab footbrush (present invention) to which the enzyme preparation is added has both a supple texture and a fibrous texture, and has a quality equal to or higher than that of a conventionally known ordinary product.
It was also possible to reduce costs compared to regular products.

Example 5 (fried kamaboko): Satsuma fried was trial-produced using sardine ground meat and second-class ground meat as main raw materials.

An enzyme preparation was prepared by blending 2% TG, 15% trisodium phosphate and 83% tapioca modified starch.

The sardine ground meat and the second-grade ground meat were mixed at a ratio of 1: 1 and 3% (on top) of salt was added to the ground meat.
60% water is added to 0% water, and 1.0% (on top) of the above enzyme preparation is added at the same time as seasoning, starch, mirin, etc., and after molding, it is left at room temperature (24 ° C) for 1 hour. After that, two-stage heating was performed at 120 ° C. for 2 minutes and then at 180 ° C. for 3 minutes. This product had a more supple and elastic texture than the conventional product with 50% water.

[0065]

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to improve the quality of low-grade surimi by combining the transglutaminase and the alkali metal, or the combination of these with the addition of a food grade excipient, and to obtain a supple aquatic product. It becomes possible to manufacture paste products. Even when a high-grade surimi is used, according to the method of the present invention, by adding about 10% of water, it is possible to produce a supple fish paste product that is supple and has a soft chewy feeling at first. Is. Further, since water is added at the same time, cost reduction can be achieved. With regard to the increase in water separation due to water addition, it is possible to reduce the water separation by using a modified starch of tapioca as an auxiliary agent.

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Claims (4)

(57) [Claims] 1. Transglutaminase, one or more alkali metal salts selected from the group consisting of disodium phosphate, trisodium phosphate, sodium carbonate, sodium hydrogen carbonate, potassium carbonate and sodium tartrate, and modified starch. A method for producing a fish paste product, which is characterized by improving the quality by using and. 2. The method for producing a fish paste product according to claim 1, wherein the modified starch is a modified starch subjected to phosphorylation crosslinking or acetic acid crosslinking treatment. 3. The method for producing a fish paste product according to claim 1, wherein the fish paste product is a fish paste, a crab foot paste or a bamboo ring. 4. A transglutaminase, one or more alkali metal salts selected from the group consisting of disodium phosphate, trisodium phosphate, sodium carbonate, sodium hydrogen carbonate, potassium carbonate and sodium tartrate, and modified starch. An enzyme preparation for improving the quality of a fish paste product, which comprises and as an active ingredient.