JPH0371866B2 - - Google Patents

Description

[Detailed Description of the Invention] The present invention relates to a method for producing a paste-like protein food or protein material, and in particular, uses fish meat as a raw material and denatures the protein in the fish meat by subjecting it to a specific treatment. The present invention relates to a method for producing protein foods or protein materials.

Traditionally, fish meat has been mainly used to produce fish paste products. For example, fish meat paste is mixed with starch, salt, seasonings, water, and other raw materials if necessary, and after kneading, it is optionally shaped and heated. By processing, we utilize the gelling ability of fish meat,
After solidification, these fish paste products are manufactured.

Such fish paste products are the main processed foods made from fish meat, which is an important protein raw material in Japan. If this happens, the value of fish meat as a protein raw material will increase dramatically.

However, due to its inherent gelling ability, when fish meat is used as a raw material for various foods, it gels during the heat treatment process included in the normal food manufacturing process, resulting in undesired ingredients in the food. They have the disadvantage of forming homogeneous "clumps" and impairing the original texture and flavor of these foods. This protein gelling ability of fish meat is indispensable in the production of fish paste products, but if it is intended to be used simply as a protein source for various foods, it is preferable that it be unnecessary or small.

In order to enable fish meat to be used as a protein material for various foods, the inventors of the present invention have carried out various studies, and in the course of conducting various studies, the inventors have developed a system in which a proteolytic enzyme is applied to fish meat.
It was discovered that a paste-like protein food or protein material could be obtained by reducing or eliminating the gelling ability of the protein in fish meat.After further investigation, it was discovered that when a proteolytic enzyme is used, The present inventors have discovered that by maintaining the temperature at 80°C, the number of viable bacteria present therein is significantly reduced, and a paste-like protein food or protein material having a smoother texture can be obtained, and the present invention has been achieved. .

That is, in the present invention, a proteolytic enzyme is applied to the fish meat at a temperature of 60 to 80°C while or after the fish meat is finely chopped, so that the proportion of water-soluble protein in the total protein is 5 to 50%.
(However, if animal protein sources and/or vegetable protein sources are used together with fish meat as raw materials, 5 to 60%
%) to change the physical properties of protein contained in fish meat.

The method for producing the paste-like protein food or protein material 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 processing them. 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 the raw material fish include, for example, cod of Alaska pollack, Flounder, flatfish, sea bream, sardines, mackerel, saury, horse mackerel, squid, bonito, tuna, marlin, yellowtail, salmon, trout, herring, menuke, shark, octopus,
Shrimps, whales, Japanese croakers, cutlassfish, shellfish, etc. are included.

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, streptokinase, subtilisin, thermolysin,
Proteinases such as trypsin, thrombin, papain, pancreatopeptidase, fuicin, plasmin, renin, reptilase, rennin, etc.; e.g. arginine arnopeptidase,
Aminopeptidases such as oxynase, leucine aminopeptidase, angiotensinase, angiotensin converting enzyme, insulinase, carboxypeptidase such as arginine carboxypeptidase, kininase 1, thyloid peptidase, dipeptidase such as carnosinase, prolinase, etc. Examples include peptidases; other proteolytic enzymes, and modified and blended products thereof.

Preferred specific examples of the manufacturing method of the present invention are as follows.

First, to prepare a homogeneous mixture of fish meat and proteolytic enzymes, enzymes are added to fish meat and various mechanical forces are applied to the fish meat to make it fine, or enzymes are added while applying various mechanical forces to fish meat to make it fine. Or, after applying various mechanical forces to the fish meat and pulverizing it,
Add enzyme and mix evenly.

At this time, animal protein sources other than fish meat, vegetable protein sources, animal and vegetable oil sources, and/or carbohydrate sources can also be used as raw materials, and these can be mixed with fish meat etc. at the initial stage or intermediate stage. In addition, other components such as salts such as common salt, sodium phosphate, and sodium polyphosphate, enzymes that act on water, fats, oils, or carbohydrates, microorganisms, and/or natural antibacterial agents may be added and mixed.

Examples of the above-mentioned vegetable protein sources include vegetable protein raw materials such as soybean, peanut, cottonseed, sesame, sunflower, and wheat, defatted processed products thereof, and concentrated proteins and isolated proteins derived therefrom.

In addition, the animal protein sources mentioned above include, for example,
Milk or dairy products such as livestock milk, skimmed milk, condensed milk, whole milk powder, skimmed milk powder, infant formula, butter, cream, cheese; livestock meat such as beef, horsemeat, pork, mutton, chicken; such as smoked meat, dried meat processed meat products such as eggs, dried eggs, frozen eggs, egg yolks, egg whites, and other animal protein sources; and other animal protein sources such as liver.

Furthermore, the above-mentioned animal and vegetable oil sources include, for example, animal fats and oils such as pork, beef tallow, mutton tallow, horse tallow, fish oil, whale fat, and milk fat; for example, soybean oil, linseed oil, safflower oil, sunflower oil, cottonseed oil, and kapok oil. , olive oil, corn oil, palm oil, palm kernel oil,
Vegetable oils and fats such as monkey fat, iritzpe fat, Borneo tallow fat, and coconut oil; and processed oils and fats obtained by subjecting them to treatments such as hydrogenation, transesterification, and fractionation, as well as butter, cream, margarine, and shotonning, etc. Examples include oil and fat processed products.

Furthermore, the carbohydrate sources mentioned above include agricultural products containing large amounts of carbohydrates such as rice, wheat, corn, potatoes, and sweet potatoes; powdered products obtained by milling them; and products obtained from the agricultural products such as rice starch and wheat. Starches such as starch, corn starch, and ginger starch; Processed and modified starches obtained by processing and modifying starches, such as pregelatinized starch and dextrin; Sugars, such as sugar, honey, and starch sugar; For example, apples, Examples include pulp or fruit juice of fruits such as oranges, strawberries, and grapes.

When enzymes are mixed with 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. Although it is necessary to maintain the temperature, the present invention is characterized by maintaining the temperature at 60 to 80°C. The time to maintain the temperature varies depending on the amount of enzyme added, but is usually 0.5~
Appropriate selection is made within the range of 360 minutes. The temperature may be controlled to be constant from the beginning, or may be controlled in multiple stages, such as initially being controlled to a certain temperature and then being controlled to a different specific temperature. Furthermore, after the enzyme is added to the fish meat, mechanical force is applied to thin it or mixed and stirred to make a homogeneous mixture as described above. Alternatively, once a homogeneous mixture is obtained, the application of mechanical force should be stopped, and then the mixture should be maintained within the temperature and time ranges mentioned above. It's okay. The mixture thus obtained may be aged at low temperature if necessary.

The paste-like protein material used in the production method of the present invention usually consists of total protein ("total protein" is sometimes referred to as "total nitrogen content", and in this case, "total nitrogen content" is usually "total nitrogen atomic weight x 6.25"). )
The ratio of water-soluble protein in the meat should be 5 to 50% (5 to 60% if animal protein sources and/or vegetable protein sources are used together with fish meat as raw materials). If the above ratio is less than 5%, the gelation ability will be large, and the texture and texture will not be sufficiently smooth. If it exceeds 60%), it becomes bitter.
becomes strong, which is not desirable.

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. The enzymes in the material are deactivated during the heat treatment process included in the food production process, or if the material is not used immediately in the production of fluid or liquid food, it is frozen or spray-dried. It is possible to preserve it by drying it or by adding a substance that has the effect of deactivating the enzyme.

The target products produced in the present invention contain a large amount of protein from fish meat, and include, for example, weaning foods, pudding-like foods, tofu-like foods, yogurt-like foods, fillers or fillings for hamburgers, minced foods, and protein drinks. , soups, spreads, liquid foods for the sick and elderly, sauces, Chawanmushi-like foods, cheese-like foods, mayonnaise-like foods, etc. It can also be used as a material for manufacturing food products, making it extremely useful.

In addition, the target products produced in the present invention include, for example, animal proteins, vegetable proteins, animal and vegetable oils,
It can also be mixed with carbohydrates etc. and used as food or its ingredients.

Examples of the present invention are shown below.

Example 1 Walleye pollack and frozen surimi were thawed, put through a meat grinder, 3.0 g of salt and 0.2 g of sodium pyrophosphate were added to 100 g of the ground meat, and kneaded with a grinder to form a paste of heat-treated surimi. I got something like that.

This pasty substance contains protin, a proteolytic enzyme.
0.1 g of AC10 (manufactured by Daiwa Kasei) and 5 mg of lysozyme, which is a bacterial growth inhibitor, were each dissolved in a small amount of water and added.

After the addition is complete, switch the stirring speed to high speed,
Warm water was poured into the jacket of the mashing machine to maintain the temperature of the mixture at 70-72°C, and kneading and stirring were continued for 15 minutes. Next, the jacket of the mashing machine was switched to cold water, and the temperature of the mixture was cooled to 10°C to obtain a paste-like protein material (24.3% of water-soluble protein in total protein).

This protein material had a creamy texture, retained its properties even after heat processing, and had little roughness. Moreover, it had the effect of significantly reducing the number of viable bacteria in processed products derived from raw materials.

Example 2 Thaw the frozen pollock pollock meat, put it in a meat grinder, add 3.0 g of salt to 100 g of the ground meat, and add 3.0 g of salt.
0.2 g of sodium phosphate was added, and the mixture was kneaded using a grinder to obtain a paste-like substance of ground meat.

To this paste, 0.1 g of Samoase (manufactured by Daiwa Kasei), a heat-resistant proteolytic enzyme, and 5 mg of lysozyme, a bacterial growth inhibitor, were each dissolved in a small amount of water and added.

After adding, run warm water through the jacket of the mashing machine,
Start high-speed stirring, keep the temperature of the mixture at 76-79℃, continue kneading and stirring for 9 minutes, then
Switch the jacket to cold water and reduce the temperature of the mixture to 10
It was cooled to ℃ to obtain a paste-like protein material (ratio of water-soluble protein in total protein: 18.2%).

This protein material had a creamy texture, did not lose its properties even after heat processing, and had little roughness. Moreover, it had the effect of significantly reducing the number of viable bacteria in processed products derived from raw materials.

Example 3 Walleye pollack droplets were passed through a meat grinder, and 3.0 g of salt and 0.2 g of dibasic sodium phosphate were added to 100 g of ground fish meat, and then kneaded with a grinder to form a paste-like mixture of heated pollock fillets. I got it.

To this paste were added 0.05 g of Protin AC10 (manufactured by Daiwa Kasei), a heat-resistant proteolytic enzyme, 0.05 g of Samoase (manufactured by Daiwa Kasei), and 5 mg of lysozyme, a bacterial growth inhibitor, each dissolved in a small amount of water. .

Next, high-temperature water is poured into the jacket of the mashing machine and high-speed stirring is started until the temperature of the mixture reaches 60-63℃.
Continue kneading and stirring for 20 minutes, then switch the jacket to cold water to cool the mixture to 10℃, and prepare a paste-like protein material (25.9% of water-soluble protein in total protein). Obtained.

This protein material had a creamy texture, did not lose its properties even after heat processing, and had little roughness. In addition, a material with a small number of viable bacteria was obtained.

Example 4 Frozen pollock pollack was thawed and ground, and 3.0 g of salt and 0.2 g of sodium pyrophosphate were added to 100 g of the ground meat, and the mixture was kneaded with a grinder to obtain a paste-like substance. .

This pasty substance contains protin, a proteolytic enzyme.
0.05 g of AC10 (manufactured by Daiwa Kasei), 0.05 g of Samoase (manufactured by Daiwa Kasei), and 5 mg of lysozyme, which is a bacterial growth inhibitor, were each dissolved in a small amount of water and added.

Next, high-temperature water is poured into the jacket of the mashing machine and high-speed stirring is started until the temperature of the mixture reaches 70-72℃.
Continue kneading and stirring for 15 minutes, then switch the jacket to cold water to cool the mixture to 15℃, and prepare a paste-like protein material (30.7% of water-soluble protein in total protein). Obtained.

This protein material had a creamy texture and had little roughness even after being heated. In addition, a material with a small number of viable bacteria was obtained.

Claims (1)

[Claims] 1 While or after chopping the fish meat, 60
Proteolytic enzymes are used at a temperature of ~80°C, and the proportion of water-soluble protein in the total protein is 5 to 50% (however, when using animal protein sources and/or vegetable protein sources as raw materials in combination with fish meat, 60%), thereby changing the physical properties of protein contained in fish meat.