JPH0317472B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a fluid or liquid food using fish meat, and more specifically, the present invention relates to a method for producing a fluid or liquid food using fish meat, and more specifically, grinding of fish meat or grinding thereof, and a vegetable protein source, an animal protein source, an animal and vegetable oil source, and a carbohydrate source. A mixture of one or more types selected from the group consisting of sources is subjected to the action of enzymes and/or microorganisms that decompose proteins,
The present invention relates to a method for producing fluid or liquid foods using a paste-like protein material obtained by changing the physical properties of the protein contained in fish meat or the mixture.

Traditionally, fish meat has been mainly used to produce fish paste products, such as mixing minced fish with starch, salt, seasonings, water, and other raw materials if necessary, kneading it, shaping it as desired, and heating it. These fish paste products are manufactured by processing the fish meat to make use of its gelling ability and solidify it. Such fish paste products are the main processed foods made from fish meat, which is an important protein material in Japan, but fish meat is not widely used in the production of other foods due to its gelling ability. .

The present invention reduces or loses the gelling ability of fish meat, and utilizes it to produce a new type of food that is completely different from conventional fish paste products,
The aim is to develop new uses for fish meat and further increase its value as an important protein material for Japan.

That is, the present invention provides a method for adding an enzyme or/and a protein-degrading enzyme to ground fish meat or a mixture thereof with one or more selected from the group consisting of a vegetable protein source, an animal protein source, an animal and vegetable oil source, and a carbohydrate source. Water is added to the paste-like protein material obtained by applying microorganisms to change the physical properties of the protein in the fish meat or the mixture, and after liquefaction,
This is a method for producing fluid or liquid foods, which is characterized by sterilization, addition of lactic acid bacteria, and lactic acid fermentation.

The method for producing fluid or liquid foods of the present invention will be described in detail below.

Fish meat that can be used in the present invention (herein, "fish" usually means marine animals that can be used for seafood processing) include those obtained by harvesting various raw material fish and those obtained by further For example, there are various fish meats or processed fish meats such as ground fish meat obtained by purification such as water bleaching and dehydration, and frozen ground fish meat obtained by freezing the same, and examples of the raw material fish include cod of Alaska pollack, etc. Flounder, flatfish, sea bream, sardines, mackerel, saury, horse mackerel, squid, bonito, tuna, marlin, yellowtail, salmon, trout, herring, menuke, shark, octopus, shrimp Examples include cetaceans, cetaceans, croakers, cutlassfish, shellfish, etc.

The vegetable protein sources used in the present invention include vegetable protein raw materials such as soybeans, peanuts, cottonseed, sesame, sunflower, and wheat, defatted processed products thereof, and concentrated proteins and isolated proteins derived therefrom. can give.

Examples of animal protein sources used in the present invention include milk or dairy products such as livestock milk, skim milk, condensed milk, whole milk powder, skim milk powder, infant formula, butter, cream, and cheese; for example, beef, horse meat, and pork. ,Mutton,
Examples include livestock meat such as chicken meat; processed livestock products such as smoked meat and dried meat; eggs or egg products such as eggs, dried eggs, frozen eggs, egg yolks, and egg whites; and other animal protein sources such as liver.

The animal and vegetable oil sources used in the present invention include:
Animal fats and fats such as lard, beef tallow, mutton tallow, horse tallow, fish oil, whale oil, milk fat; for example, soybean oil, linseed oil,
Vegetable oils and fats such as safflower oil, sunflower oil, cottonseed oil, kapok oil, olive oil, corn oil, palm oil, palm kernel oil, monkey fat, iritzpe butter, Borneo tallow butter, and coconut oil; and hydrogenation and transesterification of these oils. Examples include processed fats and oils obtained through treatments such as , fractionation, and processed fats and oils products such as butter, cream, margarine, and toning.

Examples of carbohydrate sources used in the present invention include agricultural products containing a large amount of carbohydrates such as rice, wheat, corn, potatoes, and sweet potatoes; powdered products obtained by milling them; and rice starch obtained from the agricultural products mentioned above. , starch such as wheat starch, corn starch, and potato starch; processing and modification of starch, such as pregelatinized starch, dextrin, etc.;
Modified starch; sugars such as sugar, honey, starch sugar; such as apples, oranges, strawberries,
Examples include the pulp or juice of fruits such as grapes.

Examples of enzymes that degrade proteins that can be used in the present invention include acrosin, urokinase, uropepsin, elastase, enteropeptidase, cathepsin, kallikrein, kininase 2,
chymotrypsin, chymopapain, collagenase,
Proteinases such as streptokinase, subtilisin, thermolysine, trypsin, thrombin, papain, pancreatopeptidase, huicin, plasmin, renin, reptilase, rennin, etc.; aminopeptidases such as arginine aminopeptidase, oxynase, leucine aminopeptidase; enzymes, angiotensin converting enzymes, insulinases such as arginine carboxypeptidase,
Examples include carboxypeptidases such as kininase 1 and thyroid peptidase; dipeptidases such as carnosinase and prolinase; and other peptidases such as pronase; and other proteolytic enzymes, as well as modified and blended products thereof.

Examples of protein-degrading microorganisms that can be used in the present invention include Aspergillus.
Genus, Mucor, Rhizopus, Penicillium
Molds (filamentous fungi) belonging to the genus Monascus, etc.; for example, the genus Streptococcus, the genus Pediococcus, the genus Leuconostoc, and the genus Lactobacillus.
bacillus, and bacteria such as Bacillus natto and Bacillus subtilis; for example, Saccha-romyces ellipsoideus, Saccharomyces cerevisiae
Yeasts such as Y. cerevisiae and Torula; as well as mutant strains and combination products thereof.

A specific example of the manufacturing method of the present invention is as follows.

First, in order to prepare a homogeneous mixture of ground fish meat and enzymes and/or microorganisms that decompose proteins, enzymes or/and microorganisms are added to fish meat and ground, or while the fish meat is ground, enzymes or/and microorganisms are added.
and microorganisms, or after grinding the fish meat, enzymes and/or microorganisms are added and mixed uniformly. At this time, in addition to fish meat, animal protein sources,
When vegetable protein sources, animal and vegetable oil sources, and/or carbohydrate sources are used as raw materials, they may be added at the initial stage or at an intermediate stage. , fats and oils, enzymes/microorganisms that act on carbohydrates, and/or natural antibacterial agents, etc. may be added.

When enzymes and/or microorganisms are mixed into fish meat or a mixture of fish meat and other raw materials, they begin to act on the proteins in the fish meat or the mixture of fish meat and other raw materials. Need to keep time. Such temperature and time need to be selected depending on the type of enzyme and/or microorganism used and the flavor and gelling ability of the target paste protein material, but usually it is 0.
Temperatures of ~60°C and times of 5 minutes to 30 days are required. Further, this temperature may be controlled to be constant from the beginning, but it may be controlled in multiple stages, such as initially being controlled to a certain specific temperature and then being controlled to a different specific temperature. Furthermore, after adding enzymes and/or microorganisms to the fish meat, grinding or mixing and stirring is performed to make a homogeneous mixture as described above, and while continuing such grinding or mixing and stirring, the temperature and time described above are Alternatively, once a homogeneous mixture is obtained, the grinding or mixing and agitation may be stopped, and then the mixture may be aged. The temperature and time may be maintained within the following ranges.

The holding temperature of the mixture during grinding or mixing, and in some cases aging, is, for example, 0 to 15°C.
It is roughly divided into a low temperature range of 15 to 35 degrees Celsius, a medium temperature range of 15 to 35 degrees Celsius, and a high temperature range of 35 to 60 degrees Celsius.When using enzymes, the first stage is kept in the high temperature range or medium temperature range, and the second stage is kept in the low temperature range. However, when using microorganisms in combination, the first step is treated with enzymes alone in a high temperature range, medium temperature range, or low temperature range, and if necessary, microorganisms are added after cooling, and after uniform mixing, the treatment is carried out in a medium temperature range or low temperature range. It can also be kept in the area. When only microorganisms are used, it is preferable to keep them in a low temperature range or a medium temperature range.

The paste-like protein material used in the production method of the present invention usually has a water-soluble protein content of 5 to 50% of the total nitrogen content (however, when used in combination with an animal protein source and/or a vegetable protein source as a raw material, the ratio of water-soluble protein to the total nitrogen content is 5 to 60%). %), preferably 5%
If it is less than that, the gelling ability will be large and the texture and texture will not be sufficiently smooth.
Conversely, 50% (however, if used in combination with animal protein sources and/or vegetable protein sources as raw materials)
If it exceeds 60%), the bitterness will become strong and undesirable.

If the paste-like protein material obtained in this way is left as it is, as time passes, the protein will further decompose and the desired physical properties and flavor will change, so it cannot be used immediately for the production of fluid or liquid foods. If the enzymes and/or microorganisms in the material are inactivated through a heat treatment step included in the food manufacturing process, or if the material is not used immediately in the production of fluid or liquid food, it may be frozen or spray-dried. It is possible to preserve the material by drying it, for example, or by adding a substance that has the effect of inactivating enzymes and/or microorganisms.

By adding water to the paste-like protein material obtained as described above and grinding if necessary, a slurry solution with a protein content of 2 to 10% is prepared, which is heat sterilized and lactic acid bacteria are added thereto. Fluid or liquid foods can be obtained by fermentation.

When preparing the slurry liquid, for example, carrageenan, agar, skim milk, other dairy products, etc. may be added, such as fermentation aids such as lactose and glucose,
Sweeteners such as sugar, stevioside, flavoring agents, seasonings, and coloring agents may also be incorporated at any stage.

Examples of lactic acid bacteria that can be used include various lactic acid bacteria belonging to the genus Streptococcus, Pedeiococcus, Leuconostoccus, Lactobacillus, etc., as described above, and particularly preferably various lactic acid bacteria belonging to the genus Streptococcus and Lactobacillus. The lactic acid fermentation may be carried out at, for example, 15 to 55°C, preferably 30 to 45°C.

The fluid or liquid foods obtained by the present invention include analogues of fermented dairy products such as yogurt, liquid yogurt, fermented buttermilk, acidophilus milk, lactic acid bacteria drinks, sour milk drinks, and alcoholic fermented milk;
It is useful not only as a substitute but also as a new type of fluid or liquid food that has a different flavor and texture.

Examples of the present invention are shown below.

Example 1 100 g of frozen pollack surimi was thawed and ground in a meat grinder, and then kneaded with 3.0 g of common salt and 0.2 g of sodium pyrophosphate in a grinder to prepare a paste of surimi. To this paste, 0.05 g of proteolytic enzyme pronase (manufactured by Kaken Chemical Co., Ltd.), 0.05 g of proteinase "Amano" A (manufactured by Amano Pharmaceutical Co., Ltd.), and 50 ppm of lysozyme to inhibit bacterial growth are each dissolved in a small amount of water and added. After the addition is complete, switch the stirring to high speed and pour warm water into the jacket of the mashing machine to bring the temperature of the mixture up.
Continue kneading and stirring at 50°C for 30 minutes. After that, switch the jacket of the mashing machine to cold water and check the temperature of the mixture.
The temperature shall be 15℃. When the temperature reaches 15℃, put it in a container and heat it to 15℃.
After holding for 72 hours, a paste-like protein material was obtained.

Take 100g of such protein material in a beaker,
Add and mix 10g of skim milk powder to this, then add 100g of water.
Add 16 g of sucrose and stir with a homomixer to make a homogeneous and slightly viscous solution. Warm this to 50°C, add 16 g of sucrose, mix and dissolve. Then heat sterilize at 100℃ for 30 minutes to deactivate enzymes, then cool to 37℃.
Make it. In advance, lactic acid bacteria Streptococcus
Thermophilus, Streptococcus lacteis, and Lactobacillus bulgaricus were cultured in a 10% skim milk powder solution, the culture solution was broken up so that there were no lumps, and 5 g of this solution was added. After the addition is complete, dispense into 100ml yogurt bottles that have been steam sterilized and dried. Then, cover with a paper cap and place in a constant temperature oven at 37°C for 7 hours of fermentation. Immediately after fermentation, place in the refrigerator at 5℃ for 12
After a while, the desired product of the present invention was obtained.

This target product had an acidity of 0.8%, had a smooth texture with no bitterness, no fishy odor, and had a refreshing acidic flavor, almost similar to commercially available yogurt. .

Example 2 3.0 g of common salt and 0.2 g of dibasic sodium phosphate were added to 100 g of thawed frozen pollock pollock meat and ground in a meat grinder, and the mixture was kneaded in a grinder to form a paste. To this paste, 0.01 g of pancreatin (manufactured by Difco) and papain (manufactured by Ebios Pharmaceuticals), which are proteolytic enzymes, and 50 ppm of lysozyme to inhibit bacterial growth are each dissolved in a small amount of water and added. After the addition is complete, pour hot water into the jacket of the mashing machine to bring the temperature of the mixture to 50℃, and continue kneading and stirring for 30 minutes.Then, change the jacket to cold water and bring the temperature of the mixture to 10℃.
℃. When the temperature reaches 10℃, put it in a container and heat it to 96℃ at 10℃.
A paste-like protein material was obtained after holding for a period of time.

Take 100g of such protein material in a beaker,
Add and mix 10 g of skim milk powder, then add 100 g of water, stir and dissolve with a homomixer to create a homogeneous solution, and heat sterilize this at 100° C. for 30 minutes. after that
Cool to 40°C and add 6 g of a starter that has been cultured with lactic acid bacteria Lactobacillus bulgaricus and Streptococcus cremoris.
Ferment at 37℃ for 48 hours. Then citric acid 0.1g
Add and stir vigorously using a homomixer to mechanically disperse the coagulated curd, add 320 g of sugar and heat to 80°C with gentle stirring to dissolve the sugar and heat sterilize for 20 minutes. Immediately thereafter it was filtered, cooled, a little vanilla essence was added and bottled to give the desired product of the invention.

When this product is diluted with water and drunk with ice, it tastes similar to a sour milk drink, has no bitterness, no grittiness, no strong fishy odor, and has an appropriate acidity. The product was almost the same as commercially available sour milk drinks.

Example 3 Thaw frozen pollock pollack meat, grind it in a meat grinder, add 3.0 g of salt and 0.2 g of dibasic sodium phosphate to 100 g, and knead with a grinder to create a paste. . 20 g of skim milk powder was added to this pasty material and kneaded to form a homogeneous mixture, and then the same method as in Example 2 was carried out to obtain a paste-like protein material.

Take 100g of such paste-like protein and add 100g of water.
Add 0.3g of powdered agar and 0.3g of powdered agar and stir with a homomixer to make a solution.Heat this to 50℃, add 20g of sugar, dissolve, heat sterilize at 100℃ for 30 minutes, and after sterilization, cool to 45℃. . Add and mix 2 g of Lactobacillus bulgaricus starter and 2 g of Streptococcus thermophilus starter that had been cultured in advance to this, dispense into yogurt bottles, cover with paper caps, and place in a constant temperature incubator at 37℃. The product was fermented for 6 hours to solidify, and then cooled in a refrigerator at 5°C to obtain the desired product of the present invention.

This product had no strong fish odor, no bitter taste, was smooth, and was almost the same as commercially available yogurt.

Example 4 100 g of frozen pollock pollack was thawed and ground using a meat grinder. 2.5 g of common salt and 0.2 g of sodium pyrophosphate were added to the mixture and kneaded using a grinder to form a paste. To this paste-like material, 30 g of a vegetable protein under the trade name "Proton M" (manufactured by Nippon Protein Co., Ltd.) is added and kneaded and stirred to create a homogeneous mixture. This mixture contains proteolytic enzyme proteinase ``Amano'' A.
(manufactured by Amano Pharmaceutical) 0.1g, papain (manufactured by Ebios Pharmaceutical) 0.01g, and lysozyme 70ppm to suppress bacterial growth.
Dissolve each in a small amount of water and knead. After that,
A paste-like protein material was obtained by the same method as in Example-1.

Take 50g of such protein material in a beaker,
10 g of skim milk powder and 0.3 g of agar powder were added and mixed, and 250 g of water was further added and dissolved by stirring with a homomixer to form a homogeneous solution. After that, Example-2
The desired product of the present invention was obtained in the same manner as above.

This product was similar to a commercially available sour milk drink, with neither a strong fishy odor nor a bitter taste.

Example 5 A paste-like substance of fallen pollack was prepared using the method of Example 2 using frozen pollock pollack drops. 5 g of casein and 5 g of butter were added to this pasty material, and the mixture was thoroughly kneaded with high-speed stirring using a grinder. Add lactic acid bacteria Lactobacillus casei, Streptococcus lacteis and Streptococcus lactis to this mixture in advance.
Add 30 g of a culture solution obtained by culturing three strains of Cremoris in 10% skimmed milk powder, and mix and stir for 30 minutes. After completion, the mixture was filled into a container and kept at 15°C for 144 hours to obtain a paste-like protein material.

140g of such protein material, 10g of skim milk powder,
Knead 0.2g of agar and then add 250g of water to create a homogeneous solution. Using such a solution, the desired product of the present invention was obtained in the same manner as in Example-1.

This product had no strong fishy taste or odor, was smooth, had no bitterness, and was similar to commercially available yogurt.

Example 6 A paste-like substance of fallen pollack is prepared using the method of Example 2 using frozen fallen pollock pollack. Add 20 g of wheat starch to the paste and mix well using a grinder at high speed to create a homogeneous mixture. To this mixture, 0.1 g of pancreatin (manufactured by Difco), a proteolytic enzyme, was dissolved in a small amount of water and added.
Also, add 20 ml of a culture solution that has been cultured in 10% skim milk powder using three strains of lactic acid bacteria Lactobacillus casei, Streptococcus lacteis, and Streptococcus cremoris, mix thoroughly for 30 minutes, and then pour into the container. A paste-like protein material was obtained when the garlic was kept at 10°C for 120 days.

140 g of this paste protein material was placed in a beaker, 10 g of skim milk powder was added thereto, mixed well, and 300 ml of water was added and stirred to obtain a homogeneous solution. Using this solution,
The desired product of the present invention was obtained using the method of Example-2.

This product had no fishy odor, no bitter taste, had a good mouthfeel, and was almost the same as a commercially available sour milk drink.

Example 7 100 g of frozen ground pollack thawed and ground in a meat grinder is placed in a kneader, stirred, and 1.8 g of common salt and 0.2 g of sodium pyrophosphate are added and kneaded to prepare a paste. To this, 0.1 g of proteinase "Amano" A (manufactured by Amano Pharmaceutical Co., Ltd.), which is a proteolytic enzyme, is dissolved in a small amount of water and added, and 60 ppm of lysozyme is dissolved in a small amount of water and added to suppress the growth of germs.

After adding these additives, pour warm water into the jacket of the kneader to bring the temperature of the mixture to 50°C.
After kneading for a minute, immediately add 12g of casein and repeat.
Stir and knead for 10 minutes. Thereafter, hot water was switched to cold water to bring the temperature of the mixture to 10°C, and the mixture was kept at 10°C for 48 hours to obtain a paste-like protein material.

Take 46 g of such paste-like protein material in a beaker, mix 2 g of carboxymethyl cellulose with it, add 152 g of water, stir with a homomixer to make a uniform aqueous solution, and add 10 g of sugar and 0.5 g of powdered agar to this aqueous solution. Mix and place the beaker into the hot water solution and heat to 80℃ while stirring with a homomixer.
After dissolving sugar and heat sterilizing for 30 minutes,
Cool to 40℃ and add a small amount of lemon flavor. A starter that had been cultured in advance with two strains of Lactobacillus bulgaricus and Streptococcus cremoris in 10% skimmed milk powder.
After heat sterilization, 10g of the product was added to a cloudy aqueous solution kept at a temperature of 40°C, cultured for 8 hours in an egg cellar at 40°C, and then cooled in a refrigerator at 5°C to obtain the desired product of the present invention. It was done.

This product was smooth with no fishy odor and no bitter taste, and when scooped with a spoon, had a soft texture on the top, and was similar to commercially available yogurt.

Claims (1)

[Claims] 1. A protein-degrading enzyme and/or microorganism is applied to ground fish meat or a mixture of it and one or more selected from the group consisting of a vegetable protein source, an animal protein source, an animal and vegetable oil source, and a carbohydrate source. A fluid or liquid food product characterized by adding water to a paste-like protein material obtained by changing the physical properties of the protein in fish meat or the mixture, liquefying it, sterilizing it, and adding lactic acid bacteria for lactic acid fermentation. manufacturing method.