JPH0371867B2 - - 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 material in Japan, but fish meat can be used not only for these processed foods but also as a raw material for various foods. 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 essential in the production of fish paste products, but if one intends to simply use it as a protein source for various foods, it is preferable that it is unnecessary or small. In order to use fish meat as a protein material for various foods, they conducted various studies and developed gels of fish protein by treating fish meat with proteolytic enzymes and/or microorganisms that digest proteins. It was discovered that a paste-like protein food or protein material could be obtained by reducing or losing the oxidation ability, but as a result of further investigation,
We have discovered that a pasty protein food or protein material without fishy odor can be obtained by removing odor components by reducing the pressure at at least one stage of the method for producing such a pasty protein food or protein material. We have arrived at the present invention.

That is, the present invention uses proteolytic enzymes and/or protein-digesting microorganisms to reduce the proportion of water-soluble proteins in the total protein to 5 to 50% (however, animal-based raw materials are Paste-like protein food or protein material is produced by changing the physical properties of the protein contained in fish meat by changing the physical properties of the protein contained in fish meat. The purpose of the present invention is to provide a method for producing a pasty protein food or protein material, characterized in that odor components are removed by reducing the pressure in at least one of the steps.

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,
Examples include salmon, trout, herring, menuke, sharks, octopuses, shrimp, whales, rockfish, croakers, hairtail fish, and shellfish.

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 aminopeptidase,
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.

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, lactic acid bacteria belonging to the genus Streptococcus, Pediococcus, Leuconstoc, Lactobacillus, etc.; Bacteria such as Bacillus natto and Bacillus subtilis; examples include Saccharomyces ellipsoideus and Saccharomyces cerevisiae.
Yeasts such as Y. cerevisiae and Torula; as well as mutant strains and combination products thereof.

The present invention requires reducing the pressure at some stage, preferably to 50 mmHg or less, to remove odor components, but such a reduced pressure treatment may not be applied to the fish meat itself, which is the starting material. often,
It may be applied to modified fish meat during or after the treatment with enzymes and/or microorganisms, and furthermore, it may be applied to modified fish meat during or after the treatment with enzymes and/or microorganisms. It may be applied continuously as described above, or it may be applied discontinuously several times at each stage of the manufacturing process of the present invention.

As a method for depressurization treatment, for example, a pressure reduction device is attached to a closed-type stirring pot, fish meat or a modified product thereof is charged therein, the pressure is reduced to, for example, 30 mmHg or less, and odor components are removed while heating. Alternatively, a cooled trap may be placed between the stirring pot and the pressure reducing device to remove odor components as well as moisture. At this time, if it is necessary to make the water content of the fish meat or its modified product the same as the original, water in an amount equal to the water content in the trap may be added to the system.

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

First, in order to prepare a homogeneous mixture of fish meat and proteolytic enzymes and/or microorganisms, (1) enzymes and/or microorganisms are added to fish meat and various mechanical forces are applied under reduced pressure to finely chop the fish meat; 2) Adding enzymes and/or microorganisms to the fish meat while applying various mechanical forces under reduced pressure to make it fine, or (3) Adding enzymes and/or microorganisms to the fish meat after applying various mechanical forces under reduced pressure to make it fine. Add and mix evenly.

In this case, animal protein sources other than fish meat, vegetable protein sources, animal and vegetable oil sources, and/or carbohydrate sources, such as inorganic salts, fragrances, seasonings, flavor improvers, antibacterial agents, emulsifiers, and coloring agents. vitamins, preservatives, sweeteners, enzymes and/or microorganisms that act on fats and oils or carbohydrates,
Water and other ingredients can be mixed and used.

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, and cheese; For example, farmed meat such as beef, horse meat, pork, mutton, and chicken; For example, smoked meat, dried meat Examples include eggs or egg products such as eggs, dried eggs, frozen eggs, egg yolks, and egg whites; and other animal protein sources such as liver.

Furthermore, the above-mentioned animal and vegetable oil sources include animal fats and oils such as lard, beef tallow, mutton tallow, horse fat, fish oil, whale oil, 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, iritupe 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 shotoning, 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.

Since oxygen and/or microorganisms begin to act on the proteins in the fish meat or the mixture of fish meat and other ingredients when mixed with the fish meat or the mixture of fish meat and other ingredients, the mixing is preferably continued under reduced pressure. The mixture must be held at a suitable temperature for a suitable period of 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 a temperature of 0 to 80°C and 0.5 minutes. ~30 days time is required. Also, this temperature may be controlled to be constant from the beginning, but it may be controlled at a certain temperature first, and then
It may be controlled in multiple stages, such as controlling to a specific temperature different from that. Furthermore, after enzymes and/or microorganisms are added to the fish meat, they are ground or mixed and stirred while applying mechanical force to obtain a homogeneous mixture as described above. Also, once a homogeneous mixture is obtained, the application of mechanical force may be stopped, and then the mixture may be aged, and the temperature may be maintained within the range of the above-mentioned mechanical force and thereafter. Throughout ripening, the mixture may be maintained within the temperature and time ranges described above.

The holding temperature of the mixture can be roughly divided into, for example, a low temperature range of 0 to 15°C, a medium temperature range of 15 to 35°C, and a high temperature range of 35 to 80°C. When using enzymes, the first stage is held in the high temperature range or medium temperature range. If microorganisms are used in combination, the first stage is treated with enzymes alone at a high temperature, medium temperature, or low temperature, and if necessary, after cooling. It is also possible to add microorganisms, mix uniformly, and then maintain the mixture in a medium or low temperature range. 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 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 proportion of water-soluble protein in the mixture should be 5 to 50% (5 to 60% if animal protein sources and/or vegetable protein sources are used together as raw materials). When the above ratio is less than 5%, the gelling ability is large;
It is also “smooth” in texture and texture.
On the contrary, if it exceeds 50% (60% when used in combination with an animal protein source and/or a vegetable protein source as a raw material), the "bitterness" becomes strong, which is 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. The enzymes and/or microorganisms in the materials are inactivated during the heat treatment process included in the food manufacturing process, or if they are not used immediately for the production of fluid or liquid foods, they must be frozen or It is possible to preserve it by drying it by spray drying or by adding oxygen and/or a substance that has the effect of deactivating microorganisms.

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, hamburger fillers or crumbly foods, protein drinks,
In some cases, it can not only be used as it is, but also as food such as soups, spreads, liquid foods for the sick and elderly, sauces, Chawanmushi-like foods, cheese-like foods, and mayonnaise-like foods. It can also be used as a material for food production and is extremely useful.

Further, the target product produced according to the present invention can be mixed with, for example, animal proteins, vegetable proteins, animal and vegetable oils, carbohydrates, etc., and used as foods or materials thereof.

Examples of the present invention are shown below.

Example 1 Thaw frozen pollack fillet, 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 to the meat grinder.
0.2 g of sodium phosphate was added and kneaded using a vacuum grinder to obtain ground surimi.

To this crusher were added 0.05 g of proteolytic enzyme pronase (manufactured by Kaken Kagaku), 0.05 g of proteinase "Amano A" (manufactured by Amano Pharmaceutical), and 5 mg of lysozyme, a bacterial growth inhibitor, each dissolved in a small amount of water. .

After the addition is complete, start high-speed stirring. Immediately, the pressure was brought to 10 mmHg using an aspirator connected to the crusher. Subsequently, warm water was poured into the jacket to maintain the temperature of the mixture at 48 to 50°C, and kneading and stirring were continued for 30 minutes under reduced pressure.

After kneading, switch the jacket to cold water and
The temperature of the mixture was cooled to 10℃, and the proportion of water-soluble protein in the total protein of the paste-like protein material was 32.5.
%) was obtained.

This protein material had a creamy texture, did not lose its properties even after heat processing, and had little roughness. Moreover, it had no unpleasant odor peculiar to fish meat and had a pleasant flavor.

Example 2 Thaw frozen pollock pollock meat, grind it in a meat grinder, add 3.0 g of salt and 0.2 g of sodium pyrophosphate to 100 g of the ground meat, knead with a vacuum grinder, and grind the ground meat. I got a crush.

To this mashed material were added 0.05 g of pancreatin (manufactured by Difco), a proteolytic enzyme, 0.01 g of papain (manufactured by Ebios Pharmaceuticals), and 5 mg of lysozyme, a bacterial growth inhibitor, each dissolved in a small amount of water.

After the addition is complete, start high-speed stirring. Immediately, the pressure was brought to 10 mmHg using an aspirator connected to the crusher. Subsequently, warm water was poured into the jacket to maintain the temperature of the mixture at 50 to 52°C, and kneading and stirring were continued for 30 minutes under reduced pressure.

After kneading, switch the jacket to cold water and
The temperature of the mixture was cooled to 15℃, and the proportion of water-soluble protein in the total protein of the paste-like protein material was 29.8.
%) was obtained.

This protein material had a creamy texture, did not lose its properties even after heat processing, and had little roughness. Moreover, it had no unpleasant odor peculiar to fish meat and had a pleasant flavor.

Example 3 Walleye pollack droplets were made into retort pouches and heat-treated at 120°C for 30 minutes. 3.0 g of salt and 0.2 g of dibasic sodium phosphate were added to 100 g of minced fish meat, and crushed for vacuum use. The mixture was kneaded with a grinder to obtain a ground mixture of heated ground meat.

To this mashed material, 0.1 g of proteinase "Amano A" (manufactured by Amano Pharmaceutical Co., Ltd.), which is a proteolytic enzyme, 0.01 g of papain (manufactured by Ebios Pharmaceutical Co., Ltd.), and 7 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, start high-speed stirring. Immediately, the pressure was brought to 10 mmHg using an aspirator connected to the crusher. Subsequently, warm water was poured into the jacket to maintain the temperature of the mixture at 48 to 50°C, and kneading and stirring were continued for 30 minutes under reduced pressure.

After kneading, switch the jacket to cold water and
The temperature of the mixture was cooled to 10℃, and the proportion of water-soluble protein in the total protein of the paste-like protein material was 30.0.
%) was obtained.

This protein material had a creamy texture, did not lose its properties even after heat processing, and had little roughness. Moreover, it had no unpleasant odor peculiar to fish meat and had a pleasant flavor.

When the number of viable bacteria in this material was examined, it was found to be 1.5×10 ² , which was significantly low.

Example 4 Thaw frozen pollock pollack, grind it in a meat grinder, add 3.0 g of salt and 0.2 g of sodium pyrophosphate to 100 g of the ground meat, knead with a vacuum grinder, and grind the ground meat. I got a crush.

This mashed material contains protin, a proteolytic enzyme.
0.1 g of AC (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, start high-speed stirring. Immediately, the pressure was brought to 20 mmHg using an aspirator connected to the crusher. Subsequently, hot water was poured into the jacket to maintain the temperature of the mixture at 48 to 50°C, and kneading and stirring were continued for 15 minutes under reduced pressure.

After kneading, switch the jacket to cold water and
The temperature of the mixture was cooled to 15℃, and the proportion of water-soluble protein in the total protein of the paste-like protein material was 25.1.
%) was obtained.

This protein material had a creamy texture, did not lose its properties even after heat processing, and had little roughness. Moreover, it had no unpleasant odor peculiar to fish meat and had a pleasant flavor.

When we examined the number of viable bacteria in this material, we found that it had significantly decreased.

Example 5 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
0.2 g of sodium phosphate was added and kneaded using a vacuum grinder to obtain ground minced meat.

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

After the addition is complete, start high-speed stirring. Immediately, the pressure was brought to 20 mmHg using an aspirator connected to the crusher. Subsequently, hot water was poured into the jacket to maintain the temperature of the mixture at 70 to 72°C, and kneading and stirring were continued for 15 minutes under reduced pressure.

After kneading, switch the jacket to cold water and
The temperature of the mixture was cooled to 15℃, and the proportion of water-soluble protein in the total protein of the paste-like protein material was 20.3.
%) was obtained.

This protein material had a creamy texture, did not lose its properties even after heat processing, and had little roughness. Moreover, it had no unpleasant odor peculiar to fish meat and had a pleasant flavor.

When we examined the number of viable bacteria in this material, we found that it had significantly decreased.

Example 6 Walleye pollack droplets were made into retort pouches in advance and heat-treated at 120°C for 30 minutes. 3.0 g of salt and 0.2 g of dibasic sodium phosphate were added to 100 g of fish meat, which was ground in a meat grinder. The mixture was kneaded using a vacuum grinder to obtain a ground mixture of heated ground meat.

This mashed material 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.

After the addition is complete, start high-speed stirring. Immediately, the pressure was brought to 30 mmHg using an aspirator connected to the crusher. Subsequently, hot water was poured into the jacket to maintain the temperature of the mixture at 76 to 78°C, and kneading and stirring were continued for 15 minutes under reduced pressure.

After kneading, switch the jacket to cold water and
The temperature of the mixture was cooled to 10℃, and the proportion of water-soluble protein in the total protein of the paste-like protein material was 24.6.
%) was obtained.

This protein material had a creamy texture, did not lose its properties even after heat processing, and had little roughness. Moreover, it had no unpleasant odor peculiar to fish meat and had a pleasant flavor.

When we examined the number of viable bacteria in this material, we found that it had significantly decreased.

Example 7 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
0.2 g of sodium phosphate was added and kneaded using a vacuum grinder to obtain ground minced meat.

Next, high-speed stirring was started, and the pressure was immediately brought to 30 mmHg using an aspirator connected to the crusher.
Continue to run warm water through the jacket to maintain the temperature of the mixture at 75°C, and continue to heat the mixture under reduced pressure for 15 minutes.
Kneading and stirring were continued for a minute.

Thereafter, the mixture was cooled to a temperature of 50° C., and 0.05 g of protease “Amano A” (manufactured by Amano Pharmaceutical Co., Ltd.), which is a protein enzyme, and 5 mg of lysozyme, which is a bacterial growth inhibitor, were each dissolved in a small amount of water and added thereto. Next, kneading was carried out under normal pressure for 30 minutes while maintaining the temperature at 50°C.
Stirring was continued.

After kneading, switch the jacket to cold water and
The temperature of the mixture was cooled to 10℃, and the proportion of water-soluble protein in the total protein of the paste-like protein material was 28.2.
%) was obtained.

This protein material had a creamy texture, did not lose its properties even after heat processing, and had little roughness. Moreover, it had no unpleasant odor peculiar to fish meat and had a pleasant flavor.

Claims (1)

[Claims] 1. While or after grinding the fish meat, add proteolytic enzymes and/or microorganisms that digest the protein until 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 the protein contained in fish meat to produce a paste-like protein food or protein material. A method for producing a paste-like protein food or protein material, characterized by: