JPH0375138B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing rice cakes and rice crackers to which a protein material made from fish meat is added.

In the present invention, mochi and rice crackers refer to mochi-like dough obtained by adding colorants, seasonings, toppings, etc. to rice or rice flour, and making or kneading the dough, which is then baked. It is a general term for rice crackers, fried rice cakes, etc. obtained by frying, etc., and is hereinafter simply referred to as rice crackers.

Conventionally, fish meat has been mainly used to produce fish paste products, and fish paste products are the main processed food made from fish meat, which is an important protein material in Japan. It is thought that the value of fish meat as a protein material will increase dramatically if it can be used not only as a raw material for various foods but also as a raw material for various foods.

Against this background, in order to further increase the value of fish meat by expanding its use as a protein raw material, the inventors of the present invention came up with the idea of producing rice crackers using fish meat. I have been considering the possibility. As a result, the present inventors discovered that fish meat, which cannot be used as an ingredient in rice crackers because it has the property of gelling when exposed to heat,
By treating the protein with a proteolytic enzyme or a microorganism that digests the protein, it is possible to lose its gelling ability, improve the texture, flavor, and physical properties of the protein, and produce something that can be added to rice crackers. They discovered this and arrived at the present invention.

That is, the present invention adds proteolytic enzymes and/or microorganisms that digest proteins to fish meat so that the proportion of water-soluble protein in the total protein is 20 to 50% (however, animal protein sources and/or vegetable sources are used as raw materials). If the protein source is used in combination with fish meat, the resulting product is added to rice or rice flour 100%.
Prepare mochi dough by using 0.1 to 10 parts by weight, preferably 0.1 to 5 parts by weight in terms of solid content, based on the weight part,
The object of the present invention is to provide a method for producing mochi and rice crackers, which comprises shaping the mochi and then roasting or deep-frying the mochi if necessary.

Fish meat that can be used in the present invention (here, fish usually refers to marine animals that can be used for seafood processing) include those obtained by harvesting various raw material fish, and those obtained by collecting meat from various raw fish, for example, Various types of fish meat or processed fish meat can be mentioned, such as ground fish meat obtained by purification such as bleaching and dehydration, and frozen ground fish meat obtained by freezing the ground fish meat. Especially, ground fish meat and frozen ground fish meat are preferable. For example, pollock, flounder, flatfish, sea bream, sardines, mackerel, saury, horse mackerel, squid, bonito, tuna, marlin, yellowtail, salmon, trout, herring, menuke. , sharks, octopuses,
Examples include shrimp, whales, croakers, cutlassfish, and shellfish.

Proteolytic enzymes that can be used in the present invention include:
For example, acrosin, urokinase, uropepsin, elastase, enteropeptidase, cathepsin, kallikrein, kininase 2, chymotrypsin, chymopapain, collagenase, streptokinase, subtilisin, thermolysin, trypsin, thrombin, papain, pancreatopeptidase, huicin, plasmin, renin, reptilase. , rennin, etc.; aminopeptidases such as arginine aminopeptidase, oxynase, leucine aminopeptidase, angiotensinase, angiotensin converting enzyme, insulinase, carboxypeptidase such as arginine carboxypeptidase, kininase 1, thyroid peptidase, e.g. Dipeptidases such as carnosinase and prolinase; other peptidases such as pronase; and other proteolytic enzymes, as well as modified and blended products thereof.

Examples of microorganisms that digest proteins 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, Leuconostoc, Lactobacillus, etc.; Bacteria such as Bacillus natto, Bacillus subtilis; for example Saccharomyces ellipsoideus, Saccharomyces cerevisiae
Yeasts such as Y. cerevisiae) and Torula; as well as mutant strains and combination products thereof.

The rice crackers of the present invention can be prepared by adding, in addition to rice or rice flour, a product obtained by treating fish meat with a proteolytic enzyme or/and a microorganism that digests proteins. protein,
One or more selected from the group consisting of carbohydrates and products obtained by the action of enzymes and/or microorganisms on carbohydrates, and/or vitamins, amino acids, highly unsaturated fatty acids, and plants. It can contain one or more selected from the group consisting of extracted components, and/or other components such as various inorganic salts, fragrances, colorants, flavoring agents, preservatives, etc. These substances or their sources may be mixed at any stage of the manufacturing process, but these substances or their sources may be mixed at any stage before or during the treatment of fish meat with proteolytic enzymes and/or protein-digesting microorganisms. By uniformly mixing in the system, it is possible to produce a system in which the above-mentioned substance or its source is a product derived from fish meat and is mixed with the substance.

Such vegetable protein sources include, for example, vegetable protein raw materials such as soybean, peanut, cottonseed, sesame, sunflower, and wheat, defatted processed products thereof, and concentrated proteins and degraded proteins derived therefrom.

In addition, animal protein sources include, for example, 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, pork, mutton, and chicken meat. processed meat 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.

Further, as animal and vegetable oil sources, for example, pork fat,
Animal fats and oils such as beef tallow, mutton tallow, horse tallow, fish oil, whale oil, and milk fat; for example, soybean oil, linseed oil, safflower oil,
sunflower oil, cottonseed oil, kapok oil, olive oil,
Wheat germ oil, corn oil, palm oil, palm kernel oil, monkey fat, illitupe fat, Borneo tallow fat,
Vegetable oils and fats such as coconut oil; and hydrogenation of them,
Examples include processed fats and oils obtained through treatments such as transesterification and fractionation, as well as processed fats and oil products such as butter, cream, margarine, and toning.

Furthermore, carbohydrate sources include, for example, rice,
Agricultural products containing large amounts of carbohydrates such as wheat, corn, potato, and sweet potato; Powdered products obtained by milling them; Starches obtained from the above agricultural products, such as rice starch, wheat starch, corn starch, and potato starch; Processed or modified starch obtained by processing or modifying, such as pregelatinized starch or dextrin; For example, sugars such as sugar, honey, or starch sugar; For example, pulp or fruit juice of fruits such as apples, oranges, strawberries, and grapes, etc. can be given.

One specific embodiment of the method for producing the product obtained by allowing enzymes or microorganisms to act on fish meat used in the present invention is as follows.

A specific embodiment of the method for producing the product obtained by allowing enzymes or microorganisms to act on fish meat used in the present invention is as follows.

First, in order to prepare a homogeneous mixture of fish meat and enzymes or/and microorganisms, the enzymes or/and microorganisms are added to the fish meat and made into fine pieces, or the enzymes and/or microorganisms are added while the fish meat is made into fine pieces, or the fish meat is After pulverizing, enzymes and/or microorganisms are added and mixed uniformly. At this time, when animal protein sources, vegetable protein sources, and/or carbohydrate sources other than fish meat are used as raw materials, they may be added at the initial stage or at an intermediate stage. Other components such as salts such as sodium and sodium polyphosphate, fats and oils, enzymes that act on carbohydrates, microorganisms, water and/or natural antibacterial agents 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. Must be held at temperature for an appropriate amount 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 desired product, but usually a temperature of 0 to 60°C and a temperature of 5.
It takes a minute to 30 days. 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 adding enzymes and/or microorganisms to fish meat, it is finely ground or mixed and stirred to make a homogeneous mixture as described above, but while continuing such operations, it is kept within the above temperature and time range. Alternatively, once a homogeneous mixture is obtained, the operations of pulverizing or mixing and stirring may be stopped.
Thereafter, the mixture may be aged, maintaining the mixture within the temperature and time ranges mentioned above throughout the operation and subsequent aging.

The holding temperature of the above mixture during grinding or mixing operations, and in some cases ripening, is:
For example, low temperature range of 0 to 15℃, medium temperature range of 15 to 35℃,
It is broadly divided into a high temperature range of 35 to 60°C, and when enzymes are used, the first stage may be kept in the high temperature range or medium temperature range, and the second stage may be kept in the low temperature range. When using microorganisms in combination, the first step is to treat with enzymes alone at high, medium, or low temperatures.Next, if necessary, after cooling, add microorganisms, mix uniformly, and then treat at medium or low temperatures. It can also be maintained in a low temperature range. Moreover, when only microorganisms are used, it is preferable to keep them in a low temperature range or a medium temperature range.

The product obtained in this way is usually total protein ('total protein' is sometimes referred to as 'total nitrogen-containing components', and in this case, 'total nitrogen-containing components' is usually 'total nitrogen atomic weight x 6.25 The percentage of water-soluble protein in the fish meat (meaning "") should be 20 to 50% (20 to 60% if animal protein sources and/or vegetable protein sources are used as raw materials in combination with fish meat). . If the above ratio is less than 20%, gelling ability remains,
It is not suitable as a rice cracker ingredient in terms of physical properties, flavor, and texture, and on the other hand, if it exceeds 50% (60% if animal protein sources and/or vegetable protein sources are used together with fish meat as raw materials), This is not desirable as it causes a strong stiffness.

The paste-like product thus obtained is
It is added to rice crackers after heating and grinding if necessary.

Deactivation of oxygen and microorganisms may be carried out at the stage of producing a paste-like product, or may be carried out by heat treatment during the production of rice crackers.

In the method for producing rice crackers of the present invention, the product derived from fish meat is added as a solid content to 100 parts by weight of glutinous rice, non-glutinous rice, or powder thereof.
It is characterized by being added in an amount of 0.1 to 10 parts by weight, preferably 0.1 to 5 parts by weight.If it is less than 1 part by weight, it will not have any effect, and if it is more than 10 parts by weight, it will not have the characteristic chewiness of rice crackers. This is not desirable because it changes the feel and other characteristics.

The method of producing rice crackers itself is almost the same as conventionally known methods. For example, in the case of "mochi", the above-mentioned products are mixed and steamed together during the step of steaming the rice or rice flour, or
The above-mentioned product may be added by adding the above-mentioned product which has been separately heated at the stage of making rice or rice flour.

The above-mentioned product does not have an unpleasant fish odor or fishy taste, and does not give an unpleasant flavor when made into rice crackers.In fact, since it contains amino acids, etc., it increases the savory flavor when baked or fried.

Reference examples and examples of the present invention are shown below.

Reference example 1 Defrost frozen ground pollock naturally, and after thawing, run it through a meat grinder. 100 g of the surimi was placed in a grinder, and while stirring, 3 g of common salt and 0.2 g of disodium phosphate were added. On the other hand, 0.05 g of the proteolytic enzyme pancreatin (manufactured by Wako Pure Chemical Industries, Ltd.) was dissolved in a small amount of water and added, and 50 ppm of lysozyme was dissolved in a small amount of water to suppress the growth of bacteria in the surimi, and the mixture was mixed and stirred.

After adding all the additives, pour hot water into the jacket of the masher and stir for 30 minutes while maintaining the temperature of the mixture in the masher at 50°C. After that, change the hot water to cold water with ice and quickly bring the temperature of the mixture to 10℃. Thereafter, when this mixture was kept at 10°C for 48 hours, the proportion of water-soluble protein in the total protein was 28%, and the gel strength measured according to a conventional method was 70 g/cm ²
A paste-like product () with no bitterness was obtained.

Reference example 2: Defrost frozen pollack minced meat naturally, and then run it through a meat grinder. 100 g of the surimi was placed in a kneader, and while stirring, 3 g of common salt and 0.2 g of sodium phosphate were added.Meanwhile, 0.05 g of proteolytic enzyme pronase (manufactured by Kaken Chemical Co., Ltd.) was dissolved in a small amount of water and added.

After adding all the additives, pour warm water into the kneader jacket and stir for 30 minutes while keeping the temperature of the mixture in the kneader at 50°C. Then, switch the hot water to cold water with ice and quickly bring the temperature of the mixture to 10℃.
shall be. When the temperature of the mixture reaches 10°C, culture it in a 10% skim milk powder using three strains of lactic acid bacteria, Streptococcus lacteis, Streptococcus cremoris, and Lactobacillus casei. 10 g of a culture solution with a bacterial count of 10 ⁸ to 10 ⁹ /ml was added to the mixture and mixed and stirred for 10 minutes. After that, when this mixture was kept at 10°C for 72 hours, the proportion of water-soluble protein in the total protein was 40%, the gel strength measured according to a conventional method was almost 5 g/cm ² , and there was a slight aroma. A paste-like product (2) was obtained that was hot and had no bitter taste.

Reference example 3: Defrost frozen ground pollock naturally and run it through a meat grinder. Put 100 g of the surimi into a grinder, add 2.5 g of common salt and 0.3 g of sodium polyphosphate while stirring, and form into a paste while stirring. When it becomes paste-like, soybean protein Proton M (Nippon Protein)
Co., Ltd.) and stir to form a uniform paste. Meanwhile, 0.08 g of the proteolytic enzyme pronase (manufactured by Kaken Chemical Co., Ltd.) is dissolved in a small amount of water and added.
Lysozyme to suppress the growth of bacteria in the surimi
Dissolve 50ppm in a small amount of water and add, mix and stir.

After adding all the additives, warm water is poured into the jacket of the mashing machine, and the mixture is stirred and mixed for 30 minutes while maintaining the temperature of the mixture in the mashing machine at 50°C. Immediately after mixing, change the hot water in the jacket to cold water and immediately bring the temperature of the mixture in the masher to 10°C. This mixture was then kept at 10°C for 48 hours, resulting in a very smooth and non-bitter pasty product with a water-soluble protein content of 30% in the total protein ().
was gotten.

Reference example 4: Defrost frozen ground pollock naturally and run it through a meat grinder. 100g of minced meat like this
Put it in a crusher and add 3g of salt and 2g of phosphoric acid while stirring.
Add 0.2g of sodium and mix well to form a paste.
When the mixture becomes sticky, add 15g of sodium caseinate and mix evenly until there are no lumps. On the other hand, proteolytic enzyme pronase (manufactured by Kaken Chemical Co., Ltd.)
Add 0.06 g dissolved in a small amount of water, and further add 50 ppm of lysozyme dissolved in a small amount of water to suppress the growth of bacteria in the surimi, mix and stir.

After adding all the additives, pour warm water into the jacket of the masher and stir and mix for 30 minutes while maintaining the temperature of the mixture in the masher at 50°C. Then, change the hot water to cold water with ice, and quickly bring the temperature of the mixture in the crusher to 10°C. After that, when this mixture was kept at 10℃ for 48 hours, the proportion of water-soluble protein in the total protein was 26%, and it was smooth.
A homogeneous pasty product () was obtained.

Reference example 5: Defrost frozen ground pollock naturally and then run it through a meat grinder. Minced meat surimi like this
Put 100g into a crusher and add 3.0g of salt and 0.2g of sodium polyphosphate while stirring to make surimi paste. Once the surimi paste is made, while continuing to stir, gradually add 20 g of safflower oil containing 300 ppm of the antioxidant α-tocopherol to create an emulsion. On the other hand, 0.07 g of the proteolytic enzyme pronase (manufactured by Kaken Chemical Co., Ltd.) and 50 ppm of lysozyme to suppress the growth of bacteria in the surimi were each dissolved in a small amount of water and added.

After adding all the additives, pour hot water into the jacket of the masher and mix and stir for 30 minutes while keeping the temperature of the mixture in the masher at 50°C. Then, switch the hot water to cold water and quickly bring the temperature of the mixture to 10°C. After that, this mixture was kept at 10°C for 48 hours, and the proportion of water-soluble protein in the total protein decreased to 25%.
The gel strength measured according to the conventional method is 7 g/
A smooth paste-like product (cm ² ) without bitterness was obtained.

Reference example 6 Thaw frozen pollock pollock meat, grind it in a meat grinder, put 100g in a grinder, and add 3.0 g of salt.
g, and 0.2 g of sodium pyrophosphate are added and kneaded to create a paste-like material. Add 25% flour to the paste-like substance.
g and kneading to obtain a homogeneous mixture. To such a mixture, 0.1 g of the proteolytic enzyme pancreatin (manufactured by Difco), 0.1 g of proteinase "Amano" A (manufactured by Amano Pharmaceutical), and 70 ppm of lysozyme to suppress the growth of bacteria were each dissolved in a small amount of water and added to the mixture. Knead at high speed for 30 minutes at a material temperature of 50°C. After kneading, it is filled into a container and kept at 15℃ for 120 hours.
% pasty product () was obtained.

Example 1 200g of glutinous rice was washed, soaked in water overnight, and drained in a colander, and the paste-like products () to () obtained in Reference Examples 1 to 6 (both had solid content derived from fish meat of 14 Put 60g of each adjusted to 16%) into a mochi tsuchi machine and steam to obtain a glutinous dough. Cut two-thirds of the Tsuzure mochi dough into mochi, then cut one-third into mochi.
Cut it into cubes, dry it and make it into fried rice cake.

All of the slices had no unpleasant fish odor or fishiness, and were delicious. In particular, the fried rice cakes were more flavorful and delicious than those that did not contain the paste product.

Example 2 After washing 500 g of non-glutinous rice and soaking it in water for a day and night, it was steamed in a steamer, and the paste-like products () to () obtained in Reference Examples 1 to 6 (all solids derived from fish meat) were added to this. Add 50g (containing 14-16%) and knead with a mixer. Then, in the formwork, a thickness of 4
Stretch it out to cm and dry it, cut it into squares, dry it again, and roast it.

In this way, a rice cracker with good baked condition, flavor, and texture was obtained.

Example 3 To 500 g of rice flour, 100 g of the paste-like products () to () obtained in Reference Examples 1 to 6 (all containing 14 to 16% solid content derived from fish meat) and 300 g of water were added, and after kneading, about 15 g The dough is divided into portions and steamed in a steamer, then kneaded together again, cooled and rolled out with a rolling pin. The dough is cut out into a 5cm diameter circle, dried, and roasted.

In this way, a rice cracker was obtained which was very savory, had a good flavor, and had a good baked finish and texture.

Comparative Example 1 Frozen ground pollack was thawed naturally, and after thawing, it was run through a meat grinder. Put 100g of this surimi into a grinder and stir while adding 3g of salt and disodium phosphate.
0.2g was added. On the other hand, 0.002 g of the protein hydrolase pancreatin (manufactured by Wako Pure Chemical Industries, Ltd.) was dissolved in 10 g of water and added, and 50 ppm of lysozyme was dissolved in 10 g of water to suppress the growth of bacteria in the surimi, mixed and stirred. did.

After adding all the additives, pour warm water into the jacket of the masher and stir for 30 minutes while keeping the temperature of the mixture in the masher at 50°C. Ground fish meat was obtained.

Wash 200g of glutinous rice, soak it in water overnight and drain it in a colander, and 20g of the above-mentioned mashed fish meat (solid content 15
%) was placed in a mochi making machine and steamed to obtain sticky dough, which was cut into mochi. This cut rice cake had a lumpy appearance due to heat coagulation of undecomposed fish meat, and had poor appearance and texture.

Claims (1)

[Claims] 1 Add proteolytic enzymes and/or protein-digesting microorganisms to fish meat so that the proportion of water-soluble protein in the total protein is 20 to 50% (however, if animal protein sources and/or vegetable protein sources are used as raw materials for fish meat) When used together, the product obtained by the reaction is 0.1 to 10 parts by weight of solid content per 100 parts by weight of rice or rice flour to prepare mochi dough. A method for producing mochi and rice crackers, which comprises molding and then roasting or deep-frying if necessary.