JPH0380464B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a beverage using fish meat as a raw material.

Conventionally, fish meat has been mainly used to produce fish paste products, and fish paste products are the main processed foods 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.

On the other hand, in recent years, interest in health has increased, and general consumers are increasingly interested in beverages that use soy protein such as soy milk, as well as nutritional drinks and nutritional drinks containing vitamins, amino acids, proteins, and herbal medicines. It has become a popular drink, and its consumption is increasing year by year.

Against this background, the present inventors came up with the idea of producing nutritious drinks that are useful for health using fish meat, in order to further increase its value by expanding the use of fish meat as a protein raw material. We have been studying the possibility of manufacturing it.
As a result, the present inventors found that fish meat, which has the property of gelling when exposed to heat and cannot be used as a beverage ingredient, can be processed by treating the protein with proteolytic enzymes and microorganisms that digest protein. discovered that it was possible to produce a product that could be used as a base for beverages by eliminating its gelling ability and improving the texture, flavor, and physical properties of the protein, and had already filed for patent application No. 166385-1985.
Furthermore, we have discovered that this beverage base has excellent blendability with soy milk, milk, fruit juice, vegetable juice, etc., and can provide a beverage with an unprecedented new flavor and excellent nutritional balance, and have thus arrived at the present invention.

That is, the present invention provides fish meat with proteolytic enzymes or/and
and protein-digesting microorganisms, the ratio of water-soluble nitrogen-containing components to the total nitrogen-containing components is 20 to 50% (however, if animal protein sources and/or vegetable protein sources are used together with fish meat as raw materials, ~60%)
The product obtained by the action of This is a method for producing a beverage characterized by mixing.

In the present invention, first, the fish meat is ground into small pieces, or after being ground into small pieces, it is treated with a proteolytic enzyme and/or a protein-digesting microorganism to prepare a desired paste-like product, or this paste-like product is If necessary, the desired aqueous dispersion can be prepared by mixing the fish meat with an aqueous medium, or by mixing it with an aqueous medium and adding a protease or a proteolytic enzyme to the mixture. /
and a protein-digesting microorganism to prepare the desired aqueous dispersion.

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.

In the beverage of the present invention, fish meat is treated with proteolytic enzymes or/and
In addition to products obtained by processing with microorganisms that digest proteins, for example, animal and vegetable oils and fats, animal proteins other than fish meat, vegetable proteins, carbohydrates, and products obtained by treating them with enzymes and/or microorganisms. one or more selected from the group consisting of substances, and/or vitamins, amino acids,
One or more selected from the group consisting of highly unsaturated fatty acids and plant extract components, and/or other components such as various inorganic salts, fragrances, colorants, flavors, preservatives, etc. These can be mixed at any stage of the manufacturing process, but at any stage before or during the processing of fish meat with proteolytic enzymes and/or microorganisms that digest proteins. By uniformly mixing these substances or their sources in the system, it is possible to produce a system in which the above-mentioned substances or their sources are homogeneously mixed with a fish meat-derived product.

Examples of such 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, animal protein sources include, for example, milk or dairy products such as skimmed 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 of fruits such as apples, oranges, strawberries, and grapes. It will be done.

In addition, vitamins that can be added to the beverage of the present invention include vitamin A, vitamin B ₁ , vitamin B ₂ ,
Vitamin _B12 , vitamin C, vitamin D, pantothenic acid, vitamin E, vitamin H, vitamin K,
Vitamin L, vitamin M, nicotinic acid, vitamin P, thioctic acid, thioctic acid amide, vitamin R, vitamin S, vitamin T, vitamin U, vitamin V, vitamin W, vitamin X, vitamin Y,
Examples of amino acids include L-glutamic acid (salt), L-glutamine, glutathione, glucylglycine, D,
L-alanine, L-alanine, γ-aminobutyric acid,
γ-aminocaproic acid, L-arginine (hydrochloride), L-aspartic acid (salt), L-asparagine, L-titrulline, L-tryptophan, L-
Threonine, glycine, L-cysteine (derivative), L-histidine (salt), L-oxyproline, L-isoleucine, L-leucine, L-lysine (salt), D, L-methionine, L-methionine,
L-ornithine (salt), L-phenylalanine,
Examples include D-phenylglycine, L-proline, L-serine, L-tyrosine, and L-valine.

In addition, highly unsaturated fatty acids include linoleic acid, linoleic acid, eicosapentaenoic acid, docosahexanic acid, and their glycerides, and further, as plant extracts, various medicinal herbs, asparagus, Korean ginseng, etc. Examples include extracted components extracted from.

By mixing the thus obtained product or aqueous dispersion with one or more selected from the group consisting of soy milk, milk, fruit juice, and vegetable juice, the object beverage of the present invention can be obtained. . This mixing ratio may be selected from the viewpoints of nutrition and flavor of the intended beverage.

One specific embodiment of the method for producing a beverage of 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, if animal protein sources, vegetable protein sources, animal and vegetable oil sources, and/or carbohydrate sources are used as raw materials other than fish meat, they may be added at the initial stage or at an intermediate stage. Other components such as salts such as disodium phosphate 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. The temperature and time need to be selected depending on the type of enzyme and/or microorganism used, the flavor of the desired paste product, and the degree of gelling ability, but it is usually 0 to 60°C.
A temperature of 5 minutes to 30 days is 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 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 are stopped, and then the mixture is aged at the above temperature. and time.

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 paste-like product thus obtained is
The ratio of water-soluble nitrogen-containing components to total nitrogen-containing components is
20 to 50% (however, 20 to 60% when animal protein sources and/or vegetable protein sources are used in combination with fish meat as raw materials); if it is less than 20%, gelling ability remains and the physical properties If the flavor or texture is not suitable as a beverage ingredient, and if the content exceeds 50% (60% if animal protein source and/or vegetable protein source is used in combination with fish meat as raw materials), it is considered "bitter". becomes strong, which is not desirable.

The paste-like product thus obtained is
If necessary, the product is further finely divided and mixed directly with soy milk, milk, fruit juice, vegetable juice, or mixed with an aqueous medium such as water and an aqueous solution in which other ingredients are dissolved, to make the product water soluble. After preparing an aqueous dispersion in which the water-insoluble nitrogen-containing components are dissolved and the water-insoluble nitrogen-containing components of the product are uniformly dispersed, it is mixed with soy milk, milk, fruit juice, vegetable juice, etc., and subjected to heat sterilization treatment, for example. By applying this, the final target product can be obtained.

Oxygen and microbial inactivation may be carried out at the paste product stage or aqueous dispersion stage, or by a final heat sterilization treatment.

Another specific embodiment of the beverage manufacturing method of the present invention is as follows.

First, fish meat is ground into small pieces or is then mixed with an aqueous medium such as water or an aqueous solution containing various components to prepare an aqueous dispersion. In addition to fish meat, animal protein sources, vegetable protein sources,
If an animal or vegetable oil source or/and carbohydrate source is used, it is preferable to mix it at this stage, and if other ingredients are added, they should also be mixed at this stage.
It is preferable to form a uniformly mixed system with the protein of fish meat. Thereafter, proteolytic enzymes and/or microorganisms that digest proteins are added to this dispersion system and uniformly dispersed. Once the enzymes and/or microorganisms are mixed, they begin to act on the proteins, so the dispersion needs to be kept at the right temperature for the right amount of time. The treatment process using enzymes and/or microorganisms is
The final ratio of water-soluble nitrogen-containing components to the total nitrogen components of the dispersed system is 20 to 50% (however, 20 to 60% when animal protein sources and/or vegetable protein sources are used together with fish meat as raw materials) The target product of the present invention can be obtained by treating with enzymes and/or microorganisms until the product becomes sterile, then homogenizing it by mixing it with soy milk, milk, fruit juice, or vegetable juice and heat sterilizing it to inactivate the enzymes and microorganisms. can be obtained.

It goes without saying that in the second production method of the present invention, the various components described above can be added at any stage, and enzymes and microorganisms can be inactivated by mixing soy milk, milk, fruit juice, and vegetable juice. You can go before.

Examples of the present invention are shown below.

Example 1 100 g of frozen ground pollack thawed and ground in a meat grinder is kneaded with 3.0 g of common salt and 0.2 g of sodium pyrophosphate in a grinder to prepare a paste-like material of surimi. To this paste, 0.05 g of proteolytic enzyme pronase (manufactured by Kaken Kagaku), 0.05 g of proteinase "Amano" A (manufactured by Amano Pharmaceutical), and 50 ppm of lysozyme as a bacterial growth inhibitor are each dissolved in a small amount of water and added. After the addition is complete, the stirring is switched to high speed and warm water is poured into the jacket of the mashing machine to bring the temperature of the mixture to 50°C, and kneading and stirring are continued for 30 minutes. Thereafter, the jacket of the mashing machine was switched to cold water, and the temperature of the mixture was brought to 15°C. When the temperature reached 15°C, it was packed into containers and kept at 15°C for 72 hours to obtain a paste-like product.

The ratio of water-soluble nitrogen-containing components to the total nitrogen-containing components of this pasty product was 36.2%.

Take 100g of such a paste product in a beaker, add 300g of water and 15g of sucrose, dissolve in a homomixer, heat at 100℃ for 30 minutes to deactivate enzymes, cool to 40℃, and make soymilk. 300g were mixed to obtain the object of the present invention. This target product had no fishy smell and was a full-bodied product with a unique flavor never seen before.

Example 2 200g of milk instead of 300g of soy milk mixed at the end
The object of the present invention was obtained in exactly the same manner as in Example 1 except that . This target product did not have a fishy odor and had a good flavor similar to milk.

Example 3 100g of frozen pollock pollack thawed and ground in a meat grinder is kneaded with 3.0g of salt and 0.2g of dibasic sodium phosphate in a grinder to create a paste-like substance of ground pollack. . Add 20g of skim milk powder to this paste.
Add and knead to create a homogeneous mixture, and add the proteolytic enzyme pancreatin (manufactured by Difco) to this.
Add 0.01 g of papain (manufactured by Ebios Pharmaceutical) and 50 ppm of lysozyme as a bacterial growth inhibitor, each dissolved in a small amount of water. After the addition is complete, warm water is poured into the jacket of the mashing machine to bring the temperature of the mixture to 50°C, and kneading and stirring are continued for 30 minutes. Thereafter, the jacket of the mashing machine was switched to cold water, and the temperature of the mixture was brought to 10°C. When the temperature reached 10°C, it was packed into containers and kept at 10°C for 96 hours to obtain a paste-like product.

The ratio of water-soluble nitrogen-containing components to the total nitrogen-containing components of this pasty product was 25.8%.

Take 100g of this pasty product in a beaker, add 3g of gum arabic and 30g of sucrose to 100g of water.
g and 0.5 g of citric acid dissolved therein to prepare a uniformly mixed solution using a homomixer, and after high-speed emulsification of 10 g of corn oil, 200 g of water was added.
After adding g and making it uniform, heat sterilize it at 100℃ for 30 minutes,
The mixture was cooled to 40° C., and 100 g of orange juice was added to obtain the object of the present invention. The objective was a milk drink-like product with an orange flavor without a fishy odor.

Example 4 A paste-like substance of fallen pollock is prepared in the same manner as in Example 2 using frozen fallen pollack. 5 g of casein and 5 g of butter are added to this pasty material, and thoroughly kneaded with high-speed stirring using a grinder. To this kneaded mixture, 30 g of a culture solution previously cultured in 10% skim milk powder using three strains of lactic acid bacteria Lactobacillus gazei, Streptococcus lacteis, and Streptococcus cremoris is added, and the mixture is kneaded and stirred for 30 minutes. After kneading and stirring, the mixture was filled into a container and kept at 15°C for 144 hours to obtain a paste-like product.

The ratio of water-soluble nitrogen-containing components to the total nitrogen-containing components of this pasty product was 51.8%.

100 g of the paste-like product was placed in a beaker, 360 g of water and 40 g of fructose-glucose solution were added to make it homogeneous, and 200 g of vegetable juice was mixed therein to obtain the object of the present invention. This target product was a drink with no fishy odor and a good flavor.

Comparative Example 1 Crush 5.5 kg of mackerel, add 15 g of proteinase "Amano" A dissolved in water, and heat at 45-50℃.
Digested for 4 hours.

The ratio of water-soluble nitrogen-containing components to the total nitrogen-containing components of the product obtained by removing the solid content was 93.3%, and the product had a very bitter taste.

Comparative Example 2 The product of Comparative Example 1 was further gel-filtered to determine the molecular weight.
Components with a molecular weight of 10,000 or more and a molecular weight of 500 or less were removed.

This product still had a strong bitter taste.

Claims (1)

[Claims] 1 Add proteolytic enzymes and/or protein-digesting microorganisms to fish meat so that the ratio of water-soluble nitrogen-containing components to the total nitrogen-containing components is 20 to 50% (however, animal protein sources and/or vegetable protein sources are used as raw materials). (20% to 60% when used in combination with fish meat), or products obtained by uniformly dissolving or dispersing it in an aqueous medium, from soy milk, milk, fruit juice, and vegetable juice. A method for producing a beverage, characterized by mixing the beverage with one or more selected from the group consisting of: