JPH02186961A - Fish meat kneaded product and production thereof - Google Patents

Abstract

PURPOSE:To obtain the title kneaded product improved in texture, etc., by subjecting a raw material composition using a fish meat containing transglutaminase at a specific amount as a main raw material to processing treatment. CONSTITUTION:A raw material composition containing a microorganism-derived transglutaminase at an amount of 0.1-700u, preferably 0.5-150u per gram of fish meat protein and containing a fish meat as a main raw material is subjected to processing treatment to provide the kneaded product such as KAMABOKO (boiled fish paste), CHIKUWA (tubular roll of boiled fish paste), fish meat ham, fish meat sausage, DATEMAKI (rolled omelet mixed with first paste), SATSUMA-AGE (light, puffy cake made of ground fish), dumpling containing squid or HANPEN (light, puffy cake made of ground fish).

Description

[Detailed description of the invention] (Industrial application field) The present invention relates to a fish paste product and a method for producing the same.

More specifically, microbial-derived transglutaminase (
There may be a connection with BTGase below. ) and a method for producing various fish paste products by a method known per se from a raw material composition containing fish meat as a main raw material, and for example, B T G which can be produced by such a production method. Add to a fish paste product containing ase.

The fish meat paste product of the present invention has an improved texture as a result of the properties of the fish protein in the raw material composition being changed by 13T Gas, and has a unique texture. Become.

(Prior art) Conventional methods for improving the quality of food include physical methods such as heating, cooling, stirring, or cutting the food, and adding salt to the food or using alkaline methods. Or acidic substances? There are chemical methods such as adding ゛() to adjust ``〕l''.One of the most important food ingredients using fish meat is fish paste, but conventionally, surimi products (fish paste products) ) to improve the quality of potassium bromate, sodium pyrophosphate, sodium triphosphate,
Bromates and phosphates such as sodium metaphosphate and potassium metaphosphate are used.

(Problems to be Solved by the Invention) All of the conventional food quality improvement methods described above exert strong physical or chemical effects on each component in the food, which affects the color, taste, and odor of the food. and easily impair nutritional value, etc.
There are also problems that limit food manufacturing and processing methods. In addition, these methods require 19 layers of process control during food manufacturing and processing, and if this control is insufficient, food discoloration, off-taste, off-odor, syneresis, and decreased yield. Problems such as deterioration occur.

The object of the present invention is to provide a method for producing foods, or fish paste products, having the above characteristics, and a fish paste product having such characteristics.

(Means for Solving the Problems) As a result of various studies to achieve the above object, the present inventor found that when BTGase is added and mixed into a food material using fish protein, the R'I-G a sc It specifically acts only on the protein in the fish meat to modify its properties, and does not affect other components other than the protein in the food raw material, and by modifying the fish meat protein, for example, as shown in 1 below. It was found that the food improvement effect was achieved. In other words, B l' G a S is added to food raw materials containing fish meat.
When E is added and mixed, products made from such raw materials have increased elasticity, stronger water retention, and a chewy texture. The present invention has been made based on the above findings, and aims to appropriately commercialize a raw material composition containing 0.1 to 700 U of B 1' Ga S (3 per 1 g of fish meat protein), the main raw material of which is fish meat. Regarding the manufacturing method of the characteristic fish paste product, for example, B T Ga that can be manufactured by such a manufacturing method.
13Q' for fish paste products containing 0.1 to 700 u of se per 1 g of fish protein! l-ru.

Hereinafter, the method for producing the fish paste product of the present invention will be explained.

The fish species from which the meat cubes of the present invention are to be collected include not only so-called biological taxonomic fish species, such as teleost fishes and cartilaginous fishes, but also crustaceans, mollusks, shellfish, etc. ,
Sukemune cod, hoki, hake, hake, southern cod, red cod, saury, horse mackerel, sardine, bonito, salmon, sardine, conger eel, eso, tabu fish, sole, yellowtail, rockfish, Japanese rockfish, flying fish, flounder, red turtle, and yellowtail. , goby,
Bony fish such as dolphinfish, cartilaginous fish such as sharks and rays, shrimp,
Examples include crustaceans such as crabs and lobsters, molluscs such as squid and lobster, and shellfish, but are not limited to the above fish species.

The form of the fish meat collected from the bodies of the above fish species in the raw material composition may be determined depending on the type and purpose of use of the fish meat, and specifically, the form of the fish meat collected from the fish bodies of the above fish species may be determined, such as minced fish meat, minced fish meat, fillet, fish meat of various fish species. Examples include freeze-dried powder, and these forms are subjected to the action of 8TGase.

Transglutaminase has various origins depending on its origin.
(sometimes abbreviated as MTGaSe), and those produced by microorganisms (BTGaSe). The former MTGase, for example,
It can be prepared by the method described in No. 9645. The latter, BTGase, is a novel enzyme,
125067, and its 11 element characteristics, manufacturing method, etc. will be described in a separate section. However, the transglutaminase used in the present invention is highly effective! Due to the basic characteristics of S5 and the fact that it can be obtained from Daido at low cost, [3T Ga
It is Se.

The amount of BTGase added to the raw material composition for meat cube paste is:
0.1 to 700 u per 1 g of fish protein in the raw material composition,
Preferably it is 0.5-150u. If the amount added is too small, the effect of BTGaSe on fish meat will be small due to the small number of bonds between them, while if it is too large, the effects of BTGaSe will appear very quickly and processing operations such as stirring and molding will become difficult, resulting in a poor quality of the resulting product. The quality is low 1. For this addition, when the activity of BTGase is 2u/1try, the amount is 0.001 to 100 parts by weight of fish meat in the raw material composition.
It is compatible with 6 folds, preferably 0.005 to 1 fold, but the amount added is adjusted depending on the degree of purification of the enzyme and the strength of activity.

In the present invention, fish paste products are paste products whose main ingredient is fish meat, such as kamaboko, chikuwa, fish ham, fish sausage, date rolls, fish cakes, squid dumplings, shingyo, fish balls, and hanpen.

The manufacturing methods of each of these paste products are well known to the Ministry of Justice, and the raw material composition obtained by kneading and kneading the mixing process of any @ll method raw materials is subject to any manufacturing method. However, it is subjected to a product processing that involves a heating process of heating above room temperature to become the desired fish paste product.

The form of fish meat when BTG a is applied to fish meat according to the present invention is as described above, and BTG
Ase is added and mixed into the raw material when the form of fish meat on which it is applied appears in the manufacturing process of the present invention, but it is advantageous from the viewpoint of manufacturing technology to add the required BTGase during the kneading stage of the raw materials.

The BTGase of the present invention is 0.1 to 70 per fish protein.
A fish paste product containing 0 u can be produced, for example, by the above-mentioned method for producing a fish paste product according to the present invention.

(Novel transglutaminase BTGase) (
1) Transglutaminase and its origin Transglutaminase (TGase) is an enzyme that catalyzes the acyl transfer reaction of the γ-carboxyamide group of the glutamine residue in the peptide chain. When the ε-amino group of a lysine residue in a protein acts as an acyl acceptor, 1Qase generates ε-(γ-Glu)-y between molecules.
s crosslinks are formed. Also, when water functions as an acyl acceptor, it is an enzyme that proceeds with the reaction in which glutamine residues are deamidated to become glutamic acid residues.

These properties of 7'GaSe allow TGase to be used to glugate protein-containing solutions or slurries.

y (3asc was previously derived from guinea pig liver (M
Although animal-derived substances such as TGaSe) are known,
Conventionally known products are difficult to obtain at low cost and in large quantities, and when gelling proteins, it is necessary to increase both the enzyme concentration and the substrate concentration, and the ca2
+i-existence, so its uses are limited.

Novel transglutaminase (BTG) used in the present invention
TGase) is produced by microorganisms, such as bacteria of the genus Streptoverbucillium, but there are currently no reports on TGase derived from microorganisms.

The microorganism-derived BTGase used in the present invention is available at low cost and is easily purified, so it is highly practical.

In addition, by using BTGase, enzyme (BTG
a s e ) Excellent quality gelatin at 11 degrees and very low substrate concentration! ! It has the advantage of being able to build four.

■13TGase+7) Production The microorganism that produces BTGase is, for example,
Streptoverticillium griseoluneum (S
treptoverticillium griseo
carneum) I F 01277G, Streptoverticillium cinnamoneum sub sp.
m cinnaIIloncum sub sp.

c + nnamoneum) I F O12852, Streptoberbusillium-E variation < Stre
ptoverticilliumillobaraar
+se) I F 013819 etc.

The cultivation method, purification method, etc. for culturing these microorganisms and obtaining transglutaminase are as follows.

Although both liquid culture and solid culture are possible as culture formats, it is advantageous industrially to perform deep aeration agitation culture. In addition, as culture sources used, in addition to carbon sources, nitrogen sources, inorganic salts, and other trace nutrient sources that are generally used for microbial culture, any nutrient source that can be used by microorganisms belonging to the genus Streptoverticillium can be used. I can do it. Carbon sources for the medium include glucose, sucrose, lastagen, glycerin, dextrin, starch, etc., as well as fatty acids, fats and oils,
Organic acids and the like can be used alone or in combination. As the nitrogen source, either an inorganic nitrogen source or an organic nitrogen source can be used, and examples of the inorganic nitrogen source include ammonium nitrate, ammonium sulfate, urea, sodium nitrate, and ammonium chloride. Examples of organic nitrogen sources include powders such as rice, corn, and wheat, bran, defatted lees, cornstarch liquor, peptone, meat extract, kaviin, amino acids, yeast extract, and the like. Inorganic salts and micronutrients include salts such as phosphoric acid, magnesium, potassium, iron, calcium, and zinc, as well as vitamins, nonionic surfactants, and antifoaming agents that promote bacterial growth and B1'-Gase production. It can be used as needed if it is.

The culture is carried out under aerobic conditions, and the culture temperature is set at a temperature that allows the bacteria to grow.
The temperature may be within a range that produces gas, preferably 25 to 35°C. The culture time depends on the conditions, but it is sufficient to culture until BTGaseylrl is also produced, which is usually about 2 to 4 days.

In liquid culture, B''r Gas is dissolved in the culture solution, and is collected from the culture filtrate obtained by removing the solid content from the culture solution after the completion of the culture.

To purify BTGasO from the culture filtrate, any method commonly used for m-accumulation can be used.

For example, treatment with organic solvents such as ethanol, ahiton, isopropyl alcohol, salting out with ammonium sulfate, common salt, etc.
Dialysis, ultrafiltration method, ion-exchange chromatography, adsorption U matography, gel filtration, adsorbent, isoelectric point i
? ! Methods such as ii can be used. In addition, if the degree of purification of BTGase is increased by appropriately combining these methods, the methods can be combined as appropriate. Enzymes obtained by these methods are stabilized by various salts, sugars,
Ultrafiltration concentration, reverse osmosis concentration, vacuum drying, freeze drying, with or without addition of proteins, lipids, surfactants, etc.
Liquid or solid BTGase can be obtained by spray drying.

BTGase activity measurement is based on benzyloxycarbonyl-
The reaction was carried out in the absence of Ca2) with glutaminylglycine and human glycylamine as substrates, and the generated hydroxamic acid was reacted with trichloroacetic acid to form an iron complex.The absorption at 525 nm was measured, and the absorption of hydroxamic acid was The activity is calculated by finding m from the detection line.

3TQase activity was measured by the method described below unless otherwise specified.

<Activity measurement method> To the reagent 〇, 2M ToJS hydrochloric acid buffer (pI-16,0
)0.1M hydroxylamine 0.01M reduced gel tabone 0,03M benzyloxycarbonyl-glutaminylglycine reagent 8 3N-hydrochloric acid 12%-trichloroacetic acid 5%FcCj -6H20 (dissolved in 0,IN-HCj) of the above solution Mix a 1:1:1 mixture of Reagent B and 0.05 m of 16° enzyme solution by adding 0.5 m of Reagent A and incubate the reaction at 37°C for 10 minutes. Add Test IB to stop the reaction and F.
After the formation of the e-complex, the absorbance at 525r+m is measured. As a control, an enzyme solution that has been heat-inactivated in advance is reacted in the same manner, and the absorbance is measured to determine the difference in absorbance from the enzyme solution. Separately, create a detection pi line using L-glutamic acid γ-monohuman [l xamic acid] in the enzyme solution.
The amount of hydroxamic acid produced was determined from the difference in absorbance, and the enzyme activity that produced 1 μmol of hydroxamic acid per minute was defined as 1 unit.

■ Enzyme properties of BTGase 11 BTGase obtained as above, namely transglutaminase of Streptoverticillium mobans TPO13819 (named BTG-1), Streptoverticillium griseocarneum IF 012
776 transglutaminase < BTG-2
), Streptoverticillium ◆ Cinnamonium
The enzymatic chemical properties of the transglutaminase (named BTG-3) of S. subsp.

a) Optimum pH: 37 when benzyloxycarbonyl-glutaminylglycine and hydroxylamine are used as substrates.
℃, 10 minutes reaction, the optimum pH of BTG-1 is around 6-7, the optimum pH of BTG-2 is around 6-7,
The optimum 11H for G-3 is around 6-7.

b) Optimal temperature: When benzyloxycarbonyl-L-glutaminylglycine and hydroxylamine are used as substrates, I)
l-16, 10 minutes reaction, the optimum temperature of BTG-1 is 55
The optimal temperature for 13T G-2 is around 45°C, and the optimal temperature for BTG-3 is around 45°C.

C) DH stability: After treatment at 37°C for 10 minutes, BTG-1 is stable at pH 5-9, BTG-2 is stable at pH 5-9, BT
G-.3 is stable at pH 6-9.

d) Temperature stability: 1) When treated with H7 for 10 minutes, BTG-1 had 88% activity remaining at 40°C, 14% activity remaining at 50°C,
BTG-2 has 86% activity remaining at 40°C, 56% activity remains at 50°C, and BTG-3 has 80% activity remaining at 40°C.
Activity remains, with 53% activity remaining at 50°C.

0) Substrate specificity: Using each BTGase, reactions between various synthetic substrates and hydroxylamine were investigated. None of the BTGases reacts when the synthetic substrate is benzyloxycarbonyl asparaginylglycine, benzyloxycarbonylglutamine, or glycylglutaminylglycine. However, the reactivity is highest when the synthetic substrate is penzyloxyglutaminylglycine. At this time, the concentration of various synthetic wheat yellows was 5
It was set as sN. The results are shown in Table-1.

In addition, CBZ in Table 1 is an abbreviation for benzyloxycarbonyl group, Qln is an abbreviation for glutaminyl group, and Gln is an abbreviation for glutaminyl group.
y stands for glycyl group, and ASp stands for asparaginyl group.

Table 1 f) Metal ion shadow W: Various metal ions were added to the activity measurement system so that the concentration was 11 MII to examine the shadow stomach.The results are shown in Table 2). The activity is inhibited by either BrGaSe:bCu2+zn2+.

Table 2 g) Effect of inhibitors: Add each inhibitor to imMt: 25°C, 30°C.
After separation, the activity was measured (results are shown in Table 3)
. The activity of any BTGase is inhibited by parachloromercury-benzoic acid (abbreviated as r' CM 1-3), N-ethylmaleimide (abbreviated as NEM), and monoiodoacetic acid.

Table 3 In Table 3, PMSF is an abbreviation for phenylmethylsulfonyl fluoride.

h) Isoelectric point: As determined by focused electrophoresis such as ampholine, s
The isoelectric point pl of 'ra-i is around 9, and BTG-2
The isoelectric point DI of BTG-3 is around 9.7, and 'i?' of BTG-3 is around 9.7.
The electric point pl is around 9.8.

) Molecular group: As determined by SOS disk electrophoresis, BTG-
1 molecule ifi H about 38.0OOt-Ali, B'1
- The molecular group of G-2 is about 41,000, and B T
Molecule No. 6 of G-3 is approximately 41,000.

j) Comparison with MTGase (7) Next, the properties of BTGase and transglutaminase derived from guinea pig liver (MTGase) will be compared. Furthermore, M
TGase was prepared by the method described in JP-A-58-149645.

Table 4 shows a comparison of the chemical properties of each enzyme, and Table 5 shows Ca
The effect on 2+ activity is shown. As is clear from Tables 4 and 5, MTGa is being researched as a conventional product.
There are various differences in enzymatic chemical properties between se and actinomycete-derived 13TGase, especially in temperature stability, molecular weight, isoelectric point, and so on. Differences are seen in the specificity of the three qualities. Also, ca
2) BTGas even in the presence and absence of 1ζ
There is a clear difference between e and MTGase in terms of its action. Therefore, each enzyme of BTGase is M −r G
It is thought that the properties are different from a s e.

Table-4 Table-5 CII) B T G a s a O') q”Kh example a
) Production of BTG-1 Streptoverticillium・℃ variation IF0138
19, medium composition: polypeptone 0.2%, glycose 0.
5% of dipotassium phosphate, 0.2% of dipotassium phosphate, and 0.1% of magnesium sulfate. Polypeptone 2.0%, Sistergene 2.0%, Dipotassium phosphate 0.2%, lt?Ifl magnesium 0.1
%, yeast extract 0.2%, Adecanol (as antifoaming agent)
Product name: Asahi Denka product) Medium 201 consisting of 0.05%
(1) l-17), cultured at 30°C for 3 days, filtered, and culture solution 18.5! Obtained. The activity of this thing is 0.35
It's u/me.

Adjust the culture solution to 1lH6.5 with hydrochloric acid, and add 0.05M in advance.
CG- equilibrated with phosphate buffer (pH 6,5)
50 (trade name, Organo Co., Ltd. product) column.

Transglutaminase was adsorbed by this operation.

Furthermore, after washing away impure proteins with the same buffer solution,
．． A 05 to 0.5 M mrfJ of the same buffer solution was prepared, and the eluate was fractionated and collected by passing through the solution, and fractions with high specific activity were collected. The mixture was diluted to have an electrical conductivity of 10 m5 or less, and then passed through a blue sepharose column. Transglutaminase was adsorbed by this operation. Furthermore, 0.05M phosphorus I! l
After washing away impure proteins with I buffer (pH 7),
A 1M salt sri scent was prepared and passed through the solution, the eluate was collected, and both fractions with high specific activity were collected.

It was concentrated using an IJ F 6000 membrane and equilibrated using a buffer solution of 0.05M phosphorus M buffer (1) l-17) containing 0.5M sodium chloride.

The obtained concentrate was passed through a column containing Sephadex G-75 (manufactured by Pharmacia Novine Chemical Co., Ltd.) that had been equilibrated with the same buffer solution, and the eluate was fractionated by flowing the same buffer solution. As a result, both active components were eluted as a single peak. The specific activity of this substance is 62% relative to the culture filtrate.
5 times as many, and the recovery rate was 47%.

b) Production of BTG-2 In the same manner as in the case of BTG-1, Streptoberbusillium griseocarne lime I F 0 1206 was added to 3
After culturing at 0°C for 3 days, it was filtered to obtain one culture solution j2.

The activity of this product was 0.28 u/d.

The enzyme was purified in the same manner as BTG-1 and a single enzyme was obtained by SDS disc electrophoresis.

Production of cl BTG-3 13 In the same manner as in the case of T G-1, Streptoberbusillium cinnamoneum subsp. Cinnamonium IF 012852 was cultured at 30°C for 3 days, filtered, and the culture solution 18.51 was Obtained. The enzyme activity of this thing is 0
It was ゜5u/kura.

Purify the enzyme in the same manner as for 13'rG-1,
Enzyme A was obtained by SDS disk electrophoresis.

Hereinafter, the present invention will be further explained with reference to Examples.

In this example, an example using 0TG-1 was shown in Example 53, but almost the same results as 8TG-1 were obtained with BTG-2 and BTG-3.

(Example) In the example, the kamaboko-forming ability of surimi was measured using a rheometer as follows.

Elasticity and dent: The elasticity (JS) and dent were measured using a rheometer (manufactured by Nodo-19) and a 5ψ plunger (
It was measured. The shape of Rimple is 23 feet in diameter and 30 meters in height.
Mo Plunge When pushed into the plunger, the force required to break the kamaboko was expressed as elasticity (g), and the distance the plunger traveled until it broke was expressed as dent.

Adding water to the surimi inside the water-retaining membrane reduces the elasticity and denting of the fish cake. Add water to the surimi and adjust the elasticity to a specific value. It is assumed that the greater the td of water added at this time, the higher the water retention capacity of the surimi.

Example 1 (Kamaboko stuffed with casing) Fresh Sukemune cod was opened into three pieces, the meat was harvested using a meat cutting machine, and the meat was soaked in water and dehydrated to obtain dehydrated meat. This dehydrated meat 100
After salting by adding 31 parts of common salt to the heavy electrical parts, 5 parts by weight of potato starch, 10 parts by weight of added water, 0.51 parts by weight of sodium glutamate and BTGase (BTG-1, specific activity 2u/mold) 0.01 part by weight was added and mixed.

The paste thus obtained was stuffed into a casing film, heated at 30°C for 60 minutes and allowed to sit, then heated at 90°C for 20 minutes.
After heating for a minute, the mixture was cooled to obtain a casing-packed fish cake.

For comparison, in an IF+1-like manner, but BTGas
Kamaboko (control) was made at the same time without adding e.

The elasticity of these fish cakes was measured using a rheometer. In addition, measurements were taken at 0 degrees, and sensory evaluation was also performed. The results are shown in Table-6.

Table 6 As understood from the results in Table 6, kamaboko (product of the present invention) manufactured using BTGase has JS, dent,
Both sensory evaluations were high, and it was recognized that the product was of excellent quality.

Incidentally, in the table, 0 degrees means the value of Z/1.09, and Z
is the spectral E stimulus value (X, Y, Z). This was measured using a Minolta color difference meter CR-200.

Furthermore, sensory evaluation was performed as follows. That is, the test piece was held in the mouth between the front teeth and bitten gradually, and the strength (cutting stress) and suppleness and stickiness were evaluated based on the resistance against the teeth. One test piece was chewed several times for an overall evaluation.

The evaluation was made on a 10-point scale, and those with extremely strong legs were given a score of 10.

Example 2 (Sasa-kamaboko) The fish meat of flounder and Japanese perch was mixed in a ratio of 1:1, and the same [3TGase as used in Example 1] was added to the mixture at a ratio of 1:1.
Parts by weight were added and kneaded.

This kneaded material was skewered into a plate-shaped skewer, shaped into a bamboo leaf shape, and baked to obtain a sasa-kamaboko product.

For comparison, in the same way but B T G a s
Bamboo kamaboko (control) without adding e! I made one.

Comparing these two types of kamaboko, B T Ga5
The kamaboko of the present invention using e was more supple and clearly chewier than the control product, and was a superior product.

Example 3 (grilled camellia) For 100 parts of frozen sari meat of Sukemune cod, 2.5 m of table salt, 1 part of potato decimal, 50,000 parts of added water, 4 parts of ajirin, Add 0.5 parts of sodium glutamate, 5 parts of egg white, 2 parts of chikuwa seasoning, and 2 parts by weight of B"rGasoo, the same as used in Example 1, and pickle the paste. Wrap it around a skewer and boil at 40°C. After sitting there for 20 minutes, it was roasted to obtain baked chikuwa.

For comparison, grilled chikuwa (control) was produced in the same manner, but without adding BTGase.

Comparing the product of the present invention obtained in this manner and the control product, the baked color, taste, and odor are exactly the same, but the texture and suppleness are significantly different.
The product of the present invention produced by adding e had a more pleasant texture than the control product.

Example 4 (fish sausage) Sukemune cod frozen 1oof! For H part, sea 120 heavy &
25 parts by weight of potato starch, 3 parts by weight of salt, 4 parts by weight of sugar
11 parts by weight each of spices, seasonings, and colorants,
As used in Example 1, BTGaseo and 03 executive parts were added and a silent cutter was crushed.

Fill the casing with this paste, seal it, and heat it to 120℃'r.
- Cold sausages were obtained which had been heat sterilized for 5 minutes.

For comparison, fish sausage was produced in the same manner but without using BTGase (control).

The elasticity of these sausages was measured using a rheometer (7 plungers φ).

In addition, the same sensory evaluation as in Example 1 was also conducted. The results are shown in Table-7.

Table 7 As mentioned above, the product of the present invention had more elasticity and a better texture than the control product.

Example 5 (Datemaki) For the most part of 100 widths of fish meat, add 8 parts of egg yolk, 5 parts of millet, 16 parts of dashi stock, 3 parts of sugar,
Added 0.5 parts of glutamic acid NdA, 1 part by weight of BTGaseO, the same as used in Example 1, and further added 2,000 iV parts of common salt, poured the salt into a square iron plate, and baked it in an oven. . Then, while it was still hot, it was rolled into a spiral shape with a bamboo tube to secure it, resulting in a datemaki.

For comparison, in the same way but B T G a S
A round roll (control) was produced without using e.

Comparing the textures, the control product was very soft and lacked texture, but the product of the present invention containing [3TGaSe] had a suitable texture and a desirable texture. .

Example 6 (Fried fish cakes) Fish cakes were produced using hoki zurimi and horse mackerel as the main ingredients.

Surimi 100m mixed with hoki and horse mackerel at a ratio of 7:3
3 parts of sugar, 4,000 M parts of milling, 5 parts of added water, and the same BTG a s O0 used in Actual Flow Example 1.
In addition to the 015 double violation, I also added salt 2, a serious offense, and added salt. Thinly cut burdock and carrots were mixed into this paste and fried in oil at a temperature of 160°C.

For comparison, fish cakes were prepared in the same manner but without using BTGase (control).

On the other hand, the control product was a little unsatisfactory.

Example 7 (Squid dumplings) Add 2.5 parts of common salt to 100 parts of minced meat made by mixing Japanese squid and Sukemune cod fillet in a ratio of 7:3, and add 5 parts of starch to 8 parts of salt. 1 part, a double part of sugar, 0.5 parts by weight of sodium glutamate, and the same BTGaseo and 03i hanging part as used in Example 1 were added and mixed well.

The obtained kneaded product was rolled into a dumpling shape, and squid/sugo was produced at an oil temperature of 160°C.

For comparison, squid dumplings were produced in the same manner but without using BTGase (control).

Squid dumplings containing 13TQasc (product of the present invention) had a very large size at both stores, matched the flavor of squid, and had a desirable texture.

Comparing the two, it was found that the product of the present invention had a better texture (effects of the invention) The fish meat paste product of the present invention, which uses fish meat as the main ingredient, has an improved texture than the conventional product, and also has a unique texture. It becomes something that has a feeling.

Claims (2)

[Claims] (1) A method for producing a fish paste product, which comprises processing into a product a raw material composition whose main raw material is fish meat, which contains 0.1 to 700 u of microorganism-derived transglutaminase per 1 g of fish protein. (2) A fish paste product containing 0.1 to 100 u of microbial-derived transglutaminase per 1 g of fish protein.