JPH04112757A - Preparation of food and prepared food - Google Patents

Abstract

PURPOSE:To obtain a food having excellent springiness, softness, etc., and desirable palatability without using particular apparatus and process by compounding a protein-containing food raw material with a specific amount of peptide, etc., containing a specific crosslinked amino acid in the molecular chain. CONSTITUTION:The objective food can be prepared by mixing a protein- containing food raw material with a peptide or protein containing at least one kind of crosslinked amino acid (e.g. alidinealdol, hydroxymerodesmosine, aldolhistidine, hydroxylysinonorleucine, dihydroxylysinonorleucine, lysylpyridinoline, hydroxylysylpyridinoline, hydroxyaldolhistidine, histidinoalanine and lysinoalanine) in the molecular chain. The amount of the crosslinked amino acid is 0.1nmol to 100mmol per 1g of the protein.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing a food containing protein, and a food produced by the method.

[Prior Art] Along with taste, smell, appearance such as color, and nutritional value, texture plays a large role in determining the evaluation of foods.

Conventionally, methods for modifying texture include physical methods such as heating, cooling, stirring, and cutting, and chemical methods such as adding salt and adjusting pH by adding alkali or acid.

The constituent components of foods are mainly water, proteins, lipids, carbohydrates, vitamins, and inorganic substances, and in particular, the constituents that are related to texture are thought to be water, proteins, lipids, and carbohydrates.

Techniques for modifying texture have been developed mainly by changing these constituent ingredients.

[Problem to be solved by the invention]

Conventionally, there are few known methods for improving food texture by adding small amounts of substances that do not affect the taste of foods.

An object of the present invention is to provide a method that makes it possible to produce foods with excellent texture, and foods with improved texture produced by the method.

[Means for Solving the Problems] As a result of various studies to achieve the above object, the present inventors have found that a specific cross-linking method is applied to food raw materials containing proteins during the manufacturing process of foods containing proteins. The texture of foods containing proteins is improved by adding a specific amount of peptides, proteins, or collagen hydrolysates (hereinafter sometimes abbreviated as collagen-related substances) that contain amino acids in their chains. I found out.

The present invention was made based on the above findings, and includes allydine aldol, hydroquinmelodesmonone, aldolhistidine, hydroxylydinonorleucine, dihydroquinolidinonorleucine, lysylpyridinoline, 0.1n to 100 mmol of a peptide, protein, or collagen hydrolyzate containing in its chain at least one of crosslinked amino acids such as hydroxylysylpyridinoline, hydroxyaldolhistidine, histidinoalanine, and lysinoalanine; 0.1n to 100mmol crosslinked amino acid/g The present invention provides a method for producing a food product characterized by adding protein, and a food product produced by the method.

The present invention will be explained in detail below.

The production method of the present invention is applicable to any food containing protein. Specifically, at least one of vegetable proteins such as soybean protein and wheat protein, and animal proteins such as egg protein, milk protein, livestock protein, poultry protein, fish protein, crustacean protein, and mollusk protein are used as food raw materials. Noodles such as tofu, udon, somen, hiyamugi, soba, spaghetti, Chinese noodles, bread, confectionery such as jelly, pudding, bavarois, mousse, fish, meat, chicken, crustaceans, molluscs, etc. Seafood products such as surimi, kamaboko, bamboo rings, fish ham and sausage, meat dumplings made from fish, livestock, chicken, crustaceans, mollusks, corned beef, egg tofu, chawan mushi, whipped cream, yogurt, ham, Examples include sausages, edible films made from various proteins, casings, etc., but they are not limited to the above-mentioned foods.Furthermore, the scope of use of edible films made from proteins is not limited to food, but also in medical applications. It is also fully conceivable that it could be used as a film agent for other purposes.

The food manufacturing method of the present invention follows conventional food manufacturing methods, except for adding collagen-related substances during the food manufacturing process, so there is no need to add any special steps, except for special exceptions. do not have.

Collagen is a major protein component that constitutes the connective tissue of animals, is the main component of the skeletal structure that forms the body, and is said to be present in all multicellular organisms. In order for collagen to exhibit mechanical strength, it is essential that crosslinks exist within the molecule. The crosslinking is through the bridging amino acids as described above.

In the present invention, the texture of foods is improved by adding peptides and proteins containing crosslinked amino acids in their chains to foods.

Since the present invention relies on cross-linked amino acids for most of its effects, collagen-related substances that can be used in the present invention include:
As long as the above-mentioned crosslinked amino acid is present in the chain, it can be used regardless of its origin.

Naturally, even in proteins other than collagen, if the above-mentioned crosslinked amino acids are present in the chain,
It is also possible to utilize peptides and proteins derived therefrom.

The collagen hydrolyzate as used in the present invention is one obtained by hydrolyzing collagen with an enzyme, an acid, an alkali, or the like. As a hydrolysis method, a method using endobrothiase is considered to be the most desirable because it is easy to supply a hydrolyzate of stable quality. However, the collagen hydrolysis method that can be used in the present invention is not limited to this, and a method that is deemed optimal at each time should be selected in consideration of various conditions.

The amount of collagen-related substances added should be adjusted as needed depending on the physical properties of the desired product. However, if specified, preferably the crosslinked amino acid is 0°1n to 100mm
ol/g protein, more preferably,
Add ln ~10 mmo 1/g protein.

The cross-linked amino acids mentioned here include allydine aldol, hydroxymerodesmosine, aldol histidine, hydroxylidinonorleucine, dihydroxylidinonorleucine, lysylpyridinoline, hydroxylysylpyridinoline, hydroxyaldolhistidine, histidinoalanine, and lysinoalanine. and so on. Moreover, the protein here refers to the protein contained in food raw materials. As a method for quantifying crosslinked amino acids, S
Method 1 of imolenski et al.: Biochem, J.
, 1 supi, 525 (1983) The method of L Eyre et al. (Anal, Biochem, 137 380 (1983)
84)) etc. were used. The Kjeldal method (AOAC Of
fictelMethods: 13th ed., p.
, 15 (1980)] was used.

It is desirable to use purified collagen-related substances for use in the present invention with high purity. However, as long as it does not adversely affect quality, such as color or odor, it is acceptable to use crudely refined products with low purity.

The food obtained according to the present invention can be handled in the same manner as food produced by a conventional method, and therefore can be stored in a conventional manner.

By applying the present invention, it becomes possible to impart excellent texture to foods containing protein.

〔Example〕

EXAMPLES Hereinafter, the present invention will be explained in more detail with reference to Examples.

The collagen hydrolyzate and gelatin hydrolyzate used in the following examples were prepared as follows.

・Preparation of collagen hydrolyzate 10 g of collagen (manufactured by Sigma, derived from raw Achilles) was added to 250 ml of 0.05 N sodium phosphate buffer (p
H7,4), collagenase (manufactured by Sigma, C
Co15 tridiu hist.

lyticum) added 1×10'units'',
After stirring, the mixture was incubated at 37°C for 5 hours. After incubation, the enzyme was heated at 100°C for 1 hour to completely inactivate the enzyme. After cooling, it was filtered to remove unreacted substances. The filtrate was dialyzed against distilled water and diluted with sodium phosphate buffer. The solution was replaced with Mokan water.The dialyzed solution was freeze-dried to obtain a collagen hydrolyzate.

As a result of quantitative determination, the amount of hydroxylysylpyridinoline in this collagen hydrolyzate was 1.4 μmol/g.

Book: 1 unit is 37℃, pH 7, in the presence of Ca'',
4, the activity amount exhibiting ninhydrin coloring corresponding to 1 μmol 115 hr of L-leucine from raw Achilles calf-derived collagen for 20 minutes.

・Preparation of gelatin hydrolyzate Gelatin (manufactured by Wako Pure Chemical Industries, derived from cow bone) LOg of 250 m
1 0.05 N potassium chloride-hydrochloric acid buffer 1 t (p)
42.0), pepsin (manufactured by Sigma, derived from pork bone mucosa) was added and stirred, and then 37
Incubated for 5 hours at °C.

After incubation, heat at 100°C for 30 minutes,
The enzyme was completely inactivated. After cooling, it was filtered to remove unreacted substances. The filtrate was dialyzed against distilled water and potassium chloride
Hydrochloric acid buffer was replaced with distilled water.

The dialyzed fluid was freeze-dried to obtain a gelatin hydrolyzate.

As a result of quantitative determination, the amount of hydroxylysylpyridinoline in this gelatin hydrolyzate was 0.7 μmo 1/g.

**: 1 unit is at 37°C, pH 3.7,
The amount of activity that increases the absorbance at 280 nm of the TCA soluble fraction by 06001/min when hemoglobin is used as a substrate.

Example 1 100g of ground pollack fish meat (land grade 2) 3 salt
After adding 1.5 g of collagen and mixing with a small crusher, 0.05 g of collagen hydrolyzate was added, mixed well, and packed into a casing. After sitting at 30°C for 1 hour, it was heated in a 90°C water bath for 20 minutes and cooled with water. In this way, a type of kamaboko was obtained. This was designated as Invention Product 1-1.

Similarly, invention product 1- was manufactured by adding 0.05 g of gelatin hydrolyzate instead of collagen hydrolyzate.
It was set as 2.

Control product 1- was manufactured without adding collagen-related substances.
It was set to 1.

The quality of the invented product and the control product was evaluated by measuring elasticity and denting using a rheometer and by a sensory test. The results are shown in Table 1 below.

Elasticity and denting were measured using a rheometer (manufactured by Fudo Kogyo Co., Ltd.).
Measurement was carried out using a plunger of 5 mmφ.

The shape of the sample is 231111n in diameter and 30m1 in height.
It is. When the plunger was pushed into the hook, the force required for the hook to break was defined as elasticity (g), and the distance the plunger traveled before breaking was defined as dent (m+).

As a sensory test, a 10-point evaluation was performed, with extremely hard kamaboko being given a score of 10 and kamaboko that was not shaped like a kamaboko at all being given a score of 1.

From the results in Table 1 below, it can be seen that the invented product to which the collagen-related substance is added has improved elasticity and depression, as well as improved texture.

Sensually, it had an excellent texture with strong chewiness and elasticity.

Table 1 Example 2 10100O soybean milk was slowly heated to about 70°C, 7g of magnesium sulfate was added, and the mixture was slowly stirred. After holding at 70°C for 5 minutes, the mixture was cooled, and when the temperature reached 40°C, 0.05 g of collagen hydrolyzate was added and slowly stirred. The obtained suspension was transferred to a mold, molded and solidified to obtain a tofu-like food. This is invention 2
~1.

Similarly, invention product 2- was produced by adding 0.05 g of gelatin hydrolyzate instead of collagen hydrolyzate.
It was set as 2.

Control product 2- was manufactured without adding collagen-related substances.
It was set to 1.

The quality of the above tofu-like food was evaluated by sensory evaluation. The results are shown in Table 2 below.

The evaluation criteria is 10 points for extremely good texture and 1 point for mushy tofu that does not have a shape, 10 points.
A graded evaluation was performed.

Table 2 From the results in Table 2 below, it can be seen that the food texture of the invented product to which collagen-related substances were added was improved.

Sensually, the texture was smooth and pleasant.

Example 3 300g of wheat flour (strong flour) and egg juice (1/2 of a well-beaten egg)
100 ml of 6% saline solution was added to the mixture and stirred well), and 0.03 g of collagen hydrolyzate was added and kneaded well to form a dough. Wrap the dough in a damp cloth,
I let it soak for 30 minutes. I rolled out the dough with a rolling pin and cut it with a knife. Add this to plenty of boiling water and boil for 12 minutes. Turn off the heat, cover with a lid, and let it steam for 5 minutes. Invention 31 was made by exposing boiled udon noodles to cold water.

Similarly, invention product 3- was produced by adding 0.03 g of gelatin hydrolyzate instead of collagen hydrolyzate.
It was set as 2.

Control product 3- was produced without adding collagen-related substances.
It was set to 1.

The quality of the boiled udon noodles described above was evaluated by sensory evaluation. The results are shown in Table 3 below.

As for the evaluation criteria, 10 points are given to those with extremely good texture, and 1 point is given to those that are so soft that they do not form the shape of udon noodles.
A 10-step evaluation was performed.

Table 3 From the results in Table 3 above, it can be seen that the food texture of the invented product to which collagen-related substances are added is improved.

Sensually, the texture was chewy and smooth.

Example 4 25 g of gelatin and 9120 g of sand were added to 500 ml of water, heated, and completely boiled and dissolved while stirring.

The mixture was left to cool, and when the temperature reached 40°C, 0.05 g of collagen hydrolyzate was added and stirred well.

Transfer to a container and chill in the refrigerator to solidify. The jelly thus produced was designated as invention product 4-1.

Similarly, invention product 4- was manufactured by adding 0.05 g of gelatin hydrolyzate instead of collagen hydrolyzate.
It was set as 2.

Control product 4- was manufactured without adding collagen-related substances.
It was set to 1.

The quality of the above jelly was evaluated by sensory evaluation.

The results are shown in Table 4 below.

The evaluation criteria were 10 points for extremely good texture and 10 points for those that were so soft that they did not form a jelly.Table 4 From the results in Table 4 above, collagen-related substances were added. It can be seen that the invented product has improved texture.

Sensually, it had a pleasant texture, being smooth and chewy.

Example 5 Milk 10100O, 6 egg yolks, 200g granulated sugar
was added and stirred. Milk warmed to about 40"C was added little by little while stirring. Added a small amount of rum and vanilla essence, and 0.05g of collagen hydrolyzate and stirred well. Transferred to a mold and placed in an oven at 160"C. Steamed for 40 minutes. Cooled in the refrigerator. The pudding thus produced was designated as Invention Product 5-1.

Similarly, invention product 5-2 was manufactured by adding 0.05 g of gelatin hydrolyzate instead of collagen hydrolyzate.
And so.

Control product 5- produced without adding collagen-related substances
It was set to 1.

The quality of the above pudding was evaluated by sensory evaluation. The results are shown in Table 5 below.

The evaluation criteria was 10 points, with 10 points being for the texture being extremely good and 1 point being being so soft that it doesn't form a pudding shape.

Table 5 From the results in Table 5 above, it can be seen that the food texture of the invented product to which collagen-related substances are added is improved.

Sensually, the texture was smooth and elastic.

Example 6 0.5 g of calcium chloride and 0.05 g of collagen hydrolyzate were added to 10,100 O of milk, stirred, and heated to 30°C.
The mixture was heated for 60 minutes. Using this milk as a raw material, yogurt was prepared according to a conventional method (using Bifidobacterium). The yogurt thus produced was designated as Invention Product 6-1.

Similarly, invention product 6- was produced by adding 0.05 g of gelatin hydrolyzate instead of collagen hydrolyzate.
It was set as 2.

Control product 6- was manufactured without adding collagen-related substances.
It was set to 1.

The quality of the above yogurt was evaluated by sensory evaluation. The results are shown in Table 6 below.

The evaluation criteria were rated on a 10-point scale, with 10 points being for extremely good texture and 1 point being for being so soft that it could not form a yogurt shape.

Table 6 From the results in Table 6 above, it can be seen that the food texture of the invented product to which collagen-related substances are added is improved.

Sensually, the texture was smooth and sticky.

Example 7 700 g of salted red ground pork, 300 g of pork fat, 250 g of water, 1 g of phosphate, Ig of calcium chloride, and 0.03 g of collagen hydrolyzate were mixed and stirred. The obtained minced meat was stuffed into casings and dried and smoked at 40°C for 9 hours.
0 minutes, and heated at 70°C for 60 minutes. The sausage prototyped in this manner was designated as invention product 7-1.

Similarly, invention product 7- was manufactured by adding 0.03 g of gelatin hydrolyzate instead of collagen hydrolyzate.
It was set as 2.

Control product 7- was manufactured without adding collagen-related substances.
It was set to 1.

The quality of the above sausage was evaluated by sensory evaluation. The results are shown in Table 7 below.

The evaluation criteria is 10 points for extremely good texture, 1 point for something so soft that it can't be called sausage, 1 point.
A 0-level evaluation was performed.

Table 7 From the results in Table 7 above, it can be seen that the food texture of the invented product to which collagen-related substances are added is improved.

Sensually, it had a pleasant texture, with a crunchy texture and strong water retention.

Example 8 500 g of livestock meat (beef chunks or scraps with a fat content of 15 to 20% by weight, etc.) was mixed with 20 g of salt and 0.1 g of collagen hydrolyzate, and the mixture was heated at a low temperature (10"C). The pickled meat was mixed with 10g of salt and boiled in hot water.The meat was ground in a chopper, mixed with seasonings and fragrances, and filled into cans, deaerated, sealed, and retort sterilized.Like this. Invention product 8-1 is corned beef prototyped by
And so.

Similarly, a product manufactured by adding o or i g of gelatin hydrolyzate instead of collagen hydrolyzate is Invention Product 8-
It was set as 2.

Control product 8- was manufactured without adding collagen-related substances.
It was set to 1.

The quality of the above corned beef was evaluated by sensory evaluation. The results are shown in Table 8 below.

As an evaluation standard, corned beef was evaluated on a scale of 10, with 10 being good texture and 1 being corned beef being so soft that it could not be shaped.

From the results in Table 8 below, it can be seen that the addition of collagen-related substances improves the texture.

Sensually, it had a pleasant texture with fiber and juicy texture.

Table 8 Example 9 500g of livestock meat (pork thighs and small chunks of meat) and 20g of salt
After addition and mixing, 0.1 g of collagen hydrolyzate was added and further mixed. It was filled into a casing, dried at 45"C for 2 hours, and then smoked at 60°C for 4 hours. After smoking, it was heated in a water bath at 80°C for 3 hours. In this way, a prototype was produced. Ham was designated as Invention Product 9-1.

Similarly, invention product 9-2 was produced by adding 0.1 g of gelatin hydrolyzate instead of collagen hydrolyzate.
And so.

Control product 9- produced without adding collagen-related substances
It was set to 1.

The quality of the above ham was evaluated by sensory evaluation. The results are shown in Table 9 below.

As for the evaluation criteria, 10 points are given to those with extremely good texture, and 1 point is given to those that are so soft that they cannot form a ham shape.
A 10-step evaluation was performed.

Table 9 From the results in Table 9 below, it can be seen that the food texture of the invented product to which collagen hydrolyzate was added is improved.

Sensually, the pieces of meat in the ham were firmly attached to each other, and had a smooth and extremely pleasant texture.

Example 10 Beef outsider (fat and sushi removed) 1
000 g, 30 g of binder, and 0.0 g of collagen hydrolyzate.
An aqueous solution containing 5% (W/V) was applied, packed into a retainer, and frozen. The bound steak prototyped in this manner was designated as Invention Product 10-1.

Similarly, an inventive product 10-2 was produced by attaching an aqueous solution containing 0.5% (w/v) gelatin hydrolyzate instead of collagen hydrolyzate.

A control product 1O-1 was prepared without using an aqueous solution containing a collagen-related substance.

The quality of the above-mentioned bound steak was evaluated by sensory evaluation. The results are shown in Table 10 below.

As an evaluation standard, a 10-point evaluation was performed, with 10 points being for those with extremely good texture and 1 point being for those that did not have the shape of a cohesive steak.

From the results in Table 10 below, it can be seen that the food texture of the invention products to which collagen-related substances were added was improved.

Sensually, the meat chunks did not come apart easily even in the grilled state, and the meat had a juicy and desirable texture.

Table 10 Example 11 0.03 g of collagen hydrolyzate and 0.05 g of calcium chloride were added to 100 g of egg white, and the mixture was whipped with a homogenizer. This was designated as invention product 11-1.

Similarly, Invention Product 11 was manufactured by adding 0.03 g of gelatin hydrolyzate instead of collagen hydrolyzate.
-2.

Control product 11 was manufactured without adding collagen-related substances.
-1.

After 60 minutes, the foaming stability of both was observed. The results are shown in Table 11 below.

Table 11 From the results in Table 11 above, it can be seen that the foaming stability of the invention product to which collagen-related substances are added is improved.

Example 12 Add soup stock and seasonings to two beaten eggs and stir.
I pureed it. In addition, collagen hydrolyzate 0.02
g was added and stirred. The egg juice and ingredients were poured into containers and steamed for 15 minutes using a steamer, then the heat was turned off and steamed for 2 minutes.

The chawanmushi prototyped in this manner was designated as invention product 12-1.

Similarly, inventive product 12-
It was set as 2.

Control product 12 was manufactured without adding collagen-related substances.
-1.

The quality of the chawanmushi described above was evaluated by sensory evaluation. The results are shown in Table 12 below.

The evaluation criteria were rated on a 10-point scale, with 10 points being for the texture being extremely good and 1 point being being so soft that it doesn't form the shape of a steamed egg custard.

Table 12 From the results in Table 12 above, it can be seen that the food texture of the invented product to which collagen-related substances are added is improved.

Sensory-wise, the food was smooth, elastic, and pleasant.

Example 13 Add seasoning to 5 beaten eggs and make broth 250 yen
m1, add 0.05 g of collagen hydrolyzate and stir;
Puree it and pour it into a mold. Steamed for 12 minutes using a refrigerator. The mold was cooled and removed from the mold. The egg tofu prototyped in this manner was designated as Invention Product 13-1.

Similarly, invention product l3- was produced by adding 0.05 g of gelatin hydrolyzate instead of collagen hydrolyzate.
It was set as 2.

Control product 13 was manufactured without adding collagen-related substances.
-1.

The quality of the egg tofu described above was evaluated by sensory evaluation. The results are shown in Table 13 below.

The evaluation criteria were 10 points, with 10 points being for the texture being extremely good and 1 point being being so soft that it doesn't form the shape of an egg tofu.

Table 13 From the results in Table 13 above, it can be seen that the food texture of the invented product to which collagen-related substances are added is improved.

Sensually, the texture was smooth and elastic.

Example 14 250 g of wheat flour (strong flour), 1 teaspoon of pretreated yeast, 1 teaspoon of salt, 1.5 tablespoons of sugar, 1.5 tablespoons of skim milk, collagen hydrolyzate 0.05 g was added and mixed well. Furthermore, I added 1.5 tablespoons of butter and kneaded it well. primary fermentation,
After the second fermentation, it was put into a mold and subjected to shaping fermentation. 200
Bake for 30 minutes in the open at °C, then remove from the mold. Invention product 14-1 is the prototype bread made in this way.
And so.

Similarly, Invention Product 14-
It was set as 2.

Control product 14 was manufactured without adding collagen-related substances.
-1.

The quality of the egg tofu described above was evaluated by sensory evaluation. The results are shown in Table 14 below.

As an evaluation standard, a 10-point evaluation was performed, with 10 points being for those with extremely good texture and 1 point being for those that were not shaped like bread.

Table 14 From the results in Table 14 above, it can be seen that the food texture of the invented product to which collagen-related substances are added is improved.

Sensually, the texture was soft and elastic.

Example 15 700 g of salted red ground pork, 300 g of pork fat, 250 g of water, 1 g of phosphate, 1 g of calcium chloride, and 0.1 g of collagen hydrolyzate were mixed and stirred. The obtained minced meat is stuffed into casings and dried and smoked at 40°C for 90 minutes.
It was heated at 70°C for 60 minutes. The sausage prototyped in this manner was named Invention Product 15-1.

Similarly, invention product 15-2 was manufactured by adding 0.1 g of gelatin hydrolyzate instead of collagen hydrolyzate.
And so.

Control product 15 was manufactured without adding collagen-related substances.
-1.

The quality of the above sausage was evaluated by sensory evaluation. The results are shown in Table 15 below.

The evaluation criteria is 10 points for extremely good texture and 1 point for something so soft that it cannot be called sausage.
An O grade evaluation was performed.

Table 15 From the results in Table 15 above, it can be seen that the food texture of the invented product to which collagen-related substances are added is improved.

Sensory-wise, it had a pudding-like chewiness, strong water retention, and a pleasant texture.

Example 16 270g of ground chicken was placed in a pot and boiled with seasonings and stock. 130g of roasted chicken and raw minced chicken were ground in a mortar. 0.05 g of collagen hydrolyzate was added and mixed well. It was rolled into dumplings, seasoned with seasonings, and simmered in stock. The chicken meatballs thus obtained were designated as invention product 16-1.

Similarly, invention product 16 was manufactured by adding 0.05 g of gelatin hydrolyzate instead of collagen hydrolyzate.
-2.

Control product 16- was produced without adding collagen-related substances.
It was set to 1.

The quality of the chicken meatballs described above was evaluated by sensory evaluation. The results are shown in Table 16 below.

The evaluation criteria is 10 points for extremely good texture and 1 point for meatballs that are so soft that they don't form a shape.
A 10-step evaluation was performed.

Table 16 From the results in Table 16 above, it can be seen that the food texture of the invented product to which collagen-related substances were added was improved.

Sensually, there is no peeling of the meat, and it has a fibrous feel.
It had a juicy and desirable texture.

Example 17 The prepared meat of 12 sardines was smashed with a kitchen knife. Place the ground sardines in a mortar,
It was ground and seasoned with seasonings.

0.05 g of collagen hydrolyzate was added and mixed well. Season small portions with seasonings, add to soup stock, and boil.

The sardine fishball thus obtained was designated as Invention Product 17-1.

Similarly, Invention Product 17 was manufactured by adding 0.05 g of gelatin hydrolyzate instead of collagen hydrolyzate.
-2.

Control product 17 was manufactured without adding collagen-related substances.
-1.

The quality of the sardine fishballs described above was evaluated by sensory evaluation. The results are shown in Table 17 below.

The evaluation criteria was 10 points, with 10 points being for the texture being extremely good and 1 point being being so soft that it does not form a fishball shape.

Table 17 From the results in Table 17 above, it can be seen that the food texture of the invented product to which collagen-related substances are added is improved.

Sensually, it had a pleasant texture and was juicy.

Example 18 350 g of prepared Shiba shrimp were chopped, placed in a mortar, and ground well. 1 egg, 2 teaspoons potato starch
Add the chopped green onions and ginger and seasonings, and mix well. Furthermore, collagen hydrolyzate 0.03
was added and mixed well. This was made into dumplings and steamed using a steamer. The shrimp dumpling thus obtained was designated as Invention Product 18-1.

Similarly, Invention Product 18 was manufactured by adding 0.03 g of gelatin hydrolyzate instead of collagen hydrolyzate.
-2.

Control product 18 was manufactured without adding collagen-related substances.
-1.

The quality of the shrimp dumplings described above was evaluated by sensory evaluation. The results are shown in Table 18 below.

The evaluation criteria was 10 points, with 10 points being for the texture being extremely good and 1 point being being so soft that it does not form a dumpling shape.

From the results shown in Table 18 below, it can be seen that the food texture of the invention products to which collagen-related substances were added was improved.

Sensually, it had a pleasant texture and was juicy.

Table 18 Example 19 Three pieces of prepared squid were chopped finely (chopped) with a knife, placed in a mortar, and ground well.

Add two tablespoons of potato starch, one egg white, chopped green onion and ginger, and seasonings, and mix well.

Furthermore, 0.03 g of collagen hydrolyzate was added and mixed well. This was made into dumplings and steamed using a steamer. Invention 19: Ikadango obtained in this way
-1.

Similarly, Invention Product 19 was manufactured by adding 0.03 g of gelatin hydrolyzate instead of collagen hydrolyzate.
-2.

Control product 19 was manufactured without adding collagen-related substances.
-1.

The quality of the above-mentioned squid dango was evaluated by sensory evaluation. The results are shown in Table 19 below.

The evaluation criteria was 10 points for extremely good texture and 1 point for soft texture that did not form a dumpling shape.

Table 19 From the results in Table 19 above, it can be seen that the food texture of the invented product to which collagen-related substances are added is significantly improved.

Sensually, it had a pleasant texture and a juicy feel.

[Effects of the Invention] According to the present invention, it is possible to produce a food product that has excellent elasticity, suppleness, and other desirable textures.

The present invention does not require the use of special equipment or special processes. Foods with excellent texture can be produced with almost no changes to conventional processes.

Furthermore, the food obtained by the present invention can be handled in the same way as food produced by conventional methods. Therefore, it can be stored and distributed using normal methods.

Claims (4)

[Claims] (1) Food raw materials containing protein include allydine aldol, hydroxymerodesmosine, aldol histidine, hydroxylidinonorleucine, dihydroxylidinonorleucine, lysylpyridinoline, hydroxylysylpyridinoline, hydroxyaldolhistidine, histidinoalanine. A method for producing a food product, which comprises adding 0.1n to 100 mmol of a peptide or protein containing at least one crosslinked amino acid such as lysinoalanine in its chain at a rate of 0.1n to 100mmol crosslinked amino acid/g protein. (2) A method for producing a food product, which comprises adding collagen hydrolyzate in an amount of 0.1n to 100mmol crosslinked amino acids/g protein to a food material containing protein. (3) The method for producing a food according to claim (2), wherein the collagen hydrolyzate is an endoprotease-treated product. (4) A food product produced by the method according to any one of claims (1) to (3).