JPH06113796A - Enzyme preparation for kneaded product - Google Patents

Abstract

PURPOSE:To provide an enzyme preparation containing transglutaminase and an organic acid alkaline earth metal salt, and giving a high quality elastic kneaded product held in its good shape retainability and moldability, e.g. even when a raw material lowered in the quality is used. CONSTITUTION:This preparation is characterized by containing transglutaminase(TG) and an organic acid alkaline earth metal salt (preferably calcium lactate). The TG is preferably a TG originated from a microorganism belonging to an actinomyces Streptoverticillium. The TG is compounded in an amount of 20-1000 units per g of the preparation. The preparation is preferably added to a kneaded product in an amount of 10-1000 units as the TG per kg of the kneaded product and in an amount of 1-5g as the organic acid alkaline earth metal salt.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to an enzyme preparation for a paste product. The enzyme preparation of the present invention is walleye pollock,
For kneaded products such as fish paste such as squid and sardines, and kamaboko, bamboo rings, pickles, fried kamaboko, fish meat sauce, meat sausage, hamburger, meat loaf, etc., which are processed and manufactured using raw materials for kneaded products such as ground meat. Available.

[0002]

2. Description of the Related Art Elasticity (feet) is an important factor that determines the quality of a kneaded product. For example, in the case of a fish paste product, in order to obtain a fish paste product with good elasticity (legs), it is necessary to use high quality surimi obtained from fresh fish and to adjust the amount of water added during production. It is important to keep the amount small.
However, since 1975, it has become difficult to secure fresh, high-quality surimi due to restrictions on fishing grounds due to the establishment of 200-kairi fishery water area operation regulations in coastal countries such as the United States and EUN, and poor fishing due to a decrease in fish resources. Furthermore, the surplus of raw materials for surimi, which is caused by the shortage of surimi supply, is inviting. Against this background, in order to effectively use walleye pollack and other surimi raw materials, efforts have been made to produce surimi from raw fish with reduced freshness and to increase the yield during surimi production. However, the quality of the surimi is deteriorated, and the elasticity (foot), which is important for the quality of the paste, is deteriorated because the paste is used as a raw material to manufacture the paste product such as kamaboko and bamboo rings. This is also true for ground meat paste products.

Against this background, various elasticity enhancers have been developed as food additives. For example, elasticity enhancers include those that enhance the solubility of myosin domain proteins and those that participate in network structure formation. (1) alkalis such as sodium hydroxide, sodium carbonate, sodium hydrogen carbonate; and (2) polymerized phosphoric acid such as sodium pyrophosphate, sodium tripolyphosphate, potassium metaphosphate, etc., to enhance the solubility of myosin protein. There is salt. However, the former has a weaker elasticity enhancing effect, while the latter has a stronger elasticity enhancing effect, but it causes a decrease in the viscosity of the kneaded meat.For example, when it is used for kamaboko, the kneaded meat after molding is dripping, and a product with a high heap It has been pointed out that there are drawbacks such as not being able to do it.

[0004] In addition, there are (1) alkaline earth metal salts of inorganic acids such as calcium chloride and calcium oxide, and (2) transglutaminase (hereinafter abbreviated as TG), which are involved in network structure formation. If the former is used in a large amount, it will sit before molding and the elasticity enhancing effect will decrease, or it will not be satisfactory because it has a peculiar taste and will not be sensory, so naturally the amount used is kept low. Is the current situation. On the other hand, the latter has a very strong elasticity-enhancing effect even when used in a small amount by catalyzing the cross-linking reaction between proteins, and is expected to be an epoch-making elasticity-enhancing agent due to its tasteless and odorless properties. From this, by using TG, (1) quality improvement of kneaded products using ground meat and ground meat (improved elasticity) can be performed, and (2) amount of water added during production (water extension). It has become possible to reduce the amount of surimi and minced meat to be used, and it has become possible to effectively use natural resources and reduce raw material costs without degrading the quality of products.

[0005]

When the quality of surimi or minced meat that is deteriorated is used or the amount of water added during production (water spreading) is increased, the viscosity of the ground meat becomes low. The kamaboko has a drawback that it cannot be made into a product with a high heap due to the ground meat that has rolled up after molding. Further, if only TG is used, it is difficult to suppress the sagging when molding is performed immediately after the sliding. Therefore, the present invention improves shape retention and moldability, even when the quality of surimi or ground minced meat is used, or when the amount of water added during production (water extension) is increased, and It is an object of the present invention to provide an enzyme preparation that can be used for all kneaded products, which enables improvement of product quality (improvement of elasticity).

[0006]

[Means for Solving the Problems] The inventors of the present invention have conducted extensive studies to solve the above problems. As a result, TG and lactic acid are used in the kneading step when the paste product or ground minced meat of which quality is deteriorated as described above is used, or when the amount of water added during production (water rolling) is increased to produce a kneaded product. By adding an alkaline earth metal salt of an organic acid such as calcium, for example, in the case of a plate-shaped kamaboko, after plate-forming,
As a result of performing a sitting step, for example, at 40 ° C. for about 1 hour and then performing the main heating step, it is possible to produce a large-sized kamaboko without sagging, and the elasticity,
It was found that a kamaboko with good taste and flavor could be obtained, and the present invention was completed.

That is, the present invention is an enzyme preparation for a paste product containing TG and an alkaline earth metal salt of an organic acid. The alkaline earth metal salt of an organic acid used in the enzyme preparation for a paste product according to the present invention is not particularly limited as long as it is a food additive such as ribonucleotide calcium, calcium pantothenate, calcium citrate and calcium lactate. However, calcium lactate is particularly preferable because of its large shape-retaining and moldability-improving effect, solubility in water, and tasteless and odorless. Further, two or more kinds of alkaline earth metal salts of organic acids may be used in combination in the enzyme preparation of the present invention.

TG is also called "amine introduction system", and it is a protein or peptide that is a receptor such as primary amine, ammonia, hydroxylamine, diamino acid, monoamino acid ester, etc., such as casein, β-lactoglobulin, It is an enzyme that catalyzes a reaction to be introduced into insulin and the like, and in a system in which a protein as in the present invention is used, the ε-amino acid of a lysine residue in the protein is replaced with an amide group of glutamine to thereby crosslink. It is known to catalyze the reaction that forms (Japanese Patent Publication 1-50
382, JP-A-1-27471). TG is known to have high activity in the liver of mammals such as guinea pigs, and also to be present in some microorganisms, plants and fish (Japanese Patent Publication No. 1-5038).
2, refer to JP-A-1-27471).

The origin of the TG used in the present invention is not particularly limited. That is, the origin does not matter as long as it has TG activity. That is, those derived from guinea pigs (Japanese Patent Publication 1-
50382), those derived from plants, and those derived from fish (for example, Nobuo Seki et al. "Abstracts of Autumn Meeting of the Fisheries Society of Japan 1988" page 167 and "Abstracts of Spring Meeting of the Fisheries Society of Japan, 1990" page 219). , Derived from microorganisms (JP-A-1
-27471), those prepared using a gene recombination technique (Japanese Patent Laid-Open No. 1-300889), and the like. However, especially the actinomycete Streptoverticillium (St
It is particularly preferable because TG of microbial origin belonging to reptoverticillium) can be easily and inexpensively obtained.

In addition to the alkaline earth metal salts of TG and organic acids, the enzyme preparation of the present invention may contain alkaline earth metal salts of inorganic acids such as calcium chloride, calcium oxide and calcium hydroxide. Further, sugars such as dextrin and lactose, polymerized phosphates, and starch, egg white, soy protein, polysaccharides, gums, seasonings, salt, sugar, glucose, sorbitol, maltitol, which are usually added during production of kneaded products. , Cyclodextrin, colorants, color formers, ascorbic acid and its salts, erythorbic acid and its salts,
Emulsifiers, fats and oils, and enzyme stabilizers such as calcium chloride, sodium sulfite and sodium bicarbonate (JP-A-4-20719).
4) may be appropriately contained. Further, by using such an auxiliary agent in combination, it is possible to impart functions such as solubility improvement, dispersibility improvement, convenience improvement, dusting prevention and enzyme stabilization of the enzyme preparation.

The enzyme preparation for a paste product of the present invention is obtained by uniformly mixing one or more kinds of alkaline earth metal salts of organic acids such as calcium lactate, TG, and, if necessary, other components by a usual method. You can The shape is not particularly limited, and may be powder, granule, liquid, capsule, or the like. The blending ratio of TG in the present enzyme preparation is not particularly limited, but usually it may be blended so as to be 1 to 30,000 units per 1 g of the enzyme preparation for a paste product. Preferably 20 to 20 g per 1 g of the enzyme preparation
In terms of work, compounding to make 1000 units
Especially desirable from the viewpoint of measurement.

In this case, TG was added to 1 g of this enzyme preparation.
When the amount is less than 1 unit, when the amount of the enzyme preparation added to the kneaded product is 1% or less, the crosslinking effect of TG on the substrate protein is insufficient and the TG is 3 or less.
When the amount is 0000 units or more, the effect of improving the shape retention and moldability of the alkaline earth metal salt of an organic acid is insufficient and is not suitable. Further, in the present invention, TG having a high degree of purification
Is preferably used.

The amount of the enzyme preparation added to the surimi is not particularly limited, but is usually 2 as TG per 1 kg of surimi.
The enzyme preparation may be added in an amount of 0 to 3000 units, preferably 100 to 1000 units, and 0.1 to 20 g, preferably 1 to 5 g, as an alkaline earth metal salt of an organic acid such as calcium lactate. If it is 20 units or less, the crosslinking effect is insufficient, and if it is 3000 units or more, the addition effect is almost constant regardless of the amount of enzyme, which is uneconomical. Further, if the alkaline earth metal salt of an organic acid such as calcium lactate is 0.1 g or less, the effect of improving shape retention and moldability is insufficient, and if it is 20 g or more, it is unsuitable due to the appearance of a peculiar taste. .

Next, a method for producing a kneaded product using the enzyme preparation of the present invention will be described. The surimi fish species to be used in the present invention include so-called taxonomic fish species, that is, not only fish such as teleost fish and cartilage fish, but also shellfish, molluscs, shellfish and the like, that is, , Walleye, hoki, hake, hake, minamidara, acadala, saury, horse mackerel, sardine, bonito, salmon, croaker, duck, lizard, pearl oyster, sea bream, damselfish, sole, mutu, rockfish, red sea turtle, red sea bream, red sea bream , Bivalve fish such as goby and dolphin, cartilage fish such as shark and ray, shellfish such as shrimp, crab and lobster, molluscs such as squid and octopus, and shellfish, but are limited to the above fish species. Not a thing.

[0015] Furthermore, as a reminder, the enzyme preparation of the present invention is mainly used for fish paste products, but so-called meat is generally called beef, pork, horse meat, lamb meat, goat meat, rabbit meat, chicken meat, etc. Even when it is used for the preparation of a meat-paste product obtained from, the effect is sufficiently exhibited.

[0016] Now, the kneaded product is a general term for processed products made mainly from ground fish meat or minced meat, such as kamaboko, bamboo rings, fried kamaboko, tsumire, hanpen, fish ham / sausage, meat sausage, hamburg and meat loaf. The manufacturing method of each of these paste products is well known to those skilled in the art. The principle of its production is to add salt to ground meat or ground meat and knead it to dissolve salt-soluble protein, and after kneading, mold it into various shapes and heat it to gel. . At this time, starch and various other auxiliary materials, seasonings, spices, color formers, etc. are appropriately added. Similar to these, the enzyme preparation may be added at any point in the kneading step, but it is preferable to add it during the kneading step after the addition of the above-mentioned salt so that a more elastic product can be prepared.

Finally, a method for measuring TG activity will be described. The activity unit of TG in the present invention is measured and defined as follows. That is, benzyloxycarbonyl-L-glutaminylglycine and hydroxylamine are reacted as substrates, the produced hydroxamic acid is allowed to form an iron complex in the presence of trichloroacetic acid, and then the absorbance at 525 nm is measured to determine the amount of hydroxamic acid. Is calculated from a calibration curve to calculate the activity (see Japanese Patent Laid-Open No. 1-27471).

[0018]

EXAMPLES The present invention will be specifically described below with reference to examples. Of course, the present invention is not limited to this embodiment. In the present example, the quality of the manufactured kneaded product was evaluated by a rheometer as follows, and elasticity, dent and shape retention were measured. (Resilient force and dent): The resilience (JS) and the dent were measured with a rheometer (manufactured by Fudot Industry Co., Ltd.) using a spherical plunger having a diameter of 5 mm. The shape of the sample is 23m in diameter
m, height 30 mm. The force required to break the sample when the plunger was pushed into the sample was expressed as the elasticity (g), and the distance of the plunger moved until the sample was broken was expressed as the recess (mm).

(Shape-retaining property): Generally, the shape-retaining property of a kneaded product is correlated with the viscosity (viscosity) of the ground beef before molding, and the higher the viscosity, the better the shape-retaining property.
We tried various viscometers as a means to measure this viscosity, but we could not measure with reproducibility.As a result of repeated studies, when the plunger was pushed in for a certain distance using a rheometer, It was found that there is a very high correlation between the stress (g) received from the ground beef and the viscosity. In other words, the ground beef before molding is 50m in diameter.
After filling a cylindrical container of m and height of 40 mm, the surface is smoothed. Using a rheometer, a stress (g) received when a cylindrical plunger having a diameter of 15 mm was pushed in by 8 mm was used as a measure of shape retention.

Unless otherwise specified, the TG used is a microorganism belonging to the actinomycete Streptoverticillium mobaraense IFO13819.
I used the one of origin.

Example 1 (Casing kamaboko) To 95 g of calcium lactate, 5 g (5000 units) of TG prepared by dextrin to be 1000 units / g was added and mixed to obtain the enzyme preparation. 30 g of salt and 600 g of ice water were added to 1000 g of crushed surimi, which was obtained by crushing frozen Alaska pollack surimi (SA grade) in a frozen state, and stirred well with a Stefan cutter. Next, add 50g of starch ("Essan Ginrei" manufactured by Ajinomoto Co., Inc.) and 50g of sugar.
, Mirin 20g, seasoning (Ajinomoto Co., Inc. "I-7") 1
0g and 6g of enzyme preparation (300 units)
After adding, the mixture was stirred with a Stefan cutter so that the final product temperature was 7 ° C. A portion of the thus-obtained paste was used for shape retention measurement with a rheometer, the rest was packed in a casing film, heated at 30 ° C for 60 minutes to allow it to sit, and then at 90 ° C for 30 minutes. After heating, it was cooled to obtain a casing boiled fish paste (Sample 1).

As a control, the same method without addition of the above enzyme preparation (Sample 2), the above enzyme preparation with 300 units of TG alone added (Sample 3),
And the amount of ice water to be added without adding the above enzyme preparation is 400 g.
(Sample 4) was prepared at the same time.

The shape-retaining properties of these pastes, the resilience and dents of the casing kamaboko of these casings were measured using a rheometer. Furthermore, sensory evaluation was also performed. The results are shown in Table 1.

[0024]

[Table 1]

◎, ○, △ and × of the sensory evaluation in Table 1 are
N = 10, and the score by the statistical processing of 5 grades is respectively
Indicates 4.5 or more, 4.0 or more, 3.5 or more and less than 3.5.
As can be seen from the results in Table 1, the product using this enzyme preparation (Sample 1) has the same shape retention property as Sample 4 which is the quality target, while maintaining the same shape retention property in JS, dent and sensory evaluation. It was found to be higher and of superior quality. In addition, Sample 3 to which calcium lactate was not added was higher in JS, dent, and sensory evaluation than Sample 4 and was found to have excellent quality, but was found to be inferior in shape retention. Thus, it can be seen that by using the enzyme preparation of the present invention, it is possible to further extend the water (increase the water content) while maintaining the shape retention and quality.

Example 2 (Casing Kamaboko) To 90 g of calcium lactate, 10 g (10000 units) of TG prepared to be 1000 units / g with dextrin was added and mixed to obtain the enzyme preparation. 30 g of salt and 400 g of ice water against 1000 g of crushed surimi obtained by crushing frozen Alaska pollack surimi (2nd grade) in a frozen state.
Was added and stirred well with a Stefan cutter. Next, add 50 g of starch (“Essan Ginrei” manufactured by Ajinomoto Co., Inc.), 50 g of sugar, 20 g of mirin, seasoning (“I- manufactured by Ajinomoto Co., Ltd.”
7 ”) 10g, and 3g (300 units) of enzyme preparation with the above composition were added, and the final product temperature was 7 with a Stefan cutter.
It stirred so that it might become (degreeC). A portion of the thus-obtained paste was used for shape retention measurement with a rheometer, the rest was packed in a casing film, heated at 30 ° C for 60 minutes to allow it to sit, and then at 90 ° C for 30 minutes. After heating, it was cooled to obtain a casing boiled fish paste (Sample 5).

As controls, by the same method, a sample to which the above enzyme preparation was not added (sample 6) and a sample to which 300 units of TG alone was added among the above enzyme preparations (sample 7) were simultaneously prepared.

The shape-retaining properties of these pastes, and the resilience and dents of these casing kamaboko were measured using a rheometer. Furthermore, sensory evaluation was also performed. The results are shown in Table 2.

[0029]

[Table 2]

The sensory evaluations ⊚, ○, Δ and × in Table 2
Indicates a score of 4.5 or more, 4.0 or more, 3.5 or more, and less than 3.5 with a statistical processing of 5 grades with n = 8.

As can be seen from the results in Table 2, the product using this enzyme preparation (Sample 5) has a better shape retention, JS, dent, and sensory than Sample 4 in Table 1 which is a quality target. In the evaluation, it was recognized that it was of the same excellent quality. In addition, Sample 6 to which calcium lactate was not added was found to have the same excellent JS, dent, and sensory evaluation as Sample 4, but was found to be inferior in shape retention. As described above, by using the enzyme preparation of the present invention, it is possible to produce a kamaboko having excellent shape-retaining properties and quality, even if the surimi of which quality is deteriorated is used.

Example 3 (Kamaboko with a plate) After preparing each of the kneaded meat by the same method as in Example 1, plate it and plate it, heat it at 30 ° C. for 60 minutes to allow it to sit, and then 90
After heating for 30 minutes at ℃, it was cooled to obtain a plate-shaped kamaboko. It is confirmed that the product using this enzyme preparation has an excellent level of Kamaboko, which is equivalent to that of the product with a water content of 40%, and has higher elasticity, dents, and sensory evaluation, and is of excellent quality. Was given. In addition, those without calcium lactate were found to have higher elasticity, dents, and sensory evaluations than those with a water content of 40%, and it was confirmed that the quality was excellent, but it was found that the shape was slightly distorted. became. As described above, it was found that by using the enzyme preparation of the present invention, it is possible to further spread the water (increase the water content) while maintaining the shape retention and quality.

Example 4 (Baked bamboo rings) To 90 g of calcium lactate, 10 g (10000 units) of TG prepared to be 1000 units / g with dextrin was added and mixed to obtain the enzyme preparation. Frozen Alaska pollack surimi (SA grade) is crushed in the frozen state into flakes to obtain 1000 g of crushed surimi, 25 g of salt and 70 of iced water.
0 g was added and stirred well with a Stefan cutter. Then,
80 g of starch ("Essan Ginrei" manufactured by Ajinomoto Co., Inc.)
Mirin 40g, sugar 20g, seasoning ("I- manufactured by Ajinomoto Co., Inc."
7 ”) 10g, and 4g (400 units) of enzyme preparation with the above composition were added, and the final product temperature was 7 with a Stefan cutter.
It stirred so that it might become (degreeC). The kneaded meat thus obtained was wrapped around a skewer, heated at 40 ° C. for 20 minutes to allow it to sit, and then heated by direct gas heating to obtain a baked bamboo ring.

As controls, by the same method, the above-mentioned enzyme preparation was not added, 400 units of only TG in the above-mentioned enzyme preparation were added, and the amount of ice water added without the above-mentioned enzyme preparation was added. Was made at 500 g at the same time.

When the baked bamboo rings thus obtained are compared and evaluated, when the amount of ice water to be added is 700 g, unless the enzyme preparation of the present invention is used, the viscosity of the ground meat will rise and the skewered meat will have a low viscosity. Although there is a phenomenon that it becomes difficult to wrap it, the product using this enzyme preparation shows the same moldability (easiness of wrapping) as the amount of ice water added to 500 g, and also in the finished baked bamboo ring. It had the same or better crunch, suppleness and excellent quality. As described above, by using the enzyme preparation of the present invention, it is possible to further extend the water (increase the water content) while maintaining the moldability (easiness of winding) and quality. still,
The one to which only TG was added was slightly out of shape.

Example 5 (Baked bamboo rings) To 90 g of calcium lactate, 10 g of TG (10000 units) prepared to be 1000 units / g with dextrin was added and mixed to obtain the enzyme preparation. Frozen Alaska pollack surimi (2nd grade) is crushed in the frozen state into flakes to give 1000g crushed surimi, 25g salt and 500g ice water
Was added and stirred well with a Stefan cutter. Next, add 80 g of starch ("Essan Ginrei" manufactured by Ajinomoto Co., Inc.), 40 g of mirin, 20 g of sugar, seasoning ("I- manufactured by Ajinomoto Co., Ltd."
7 ”) 10g, and 4g (400 units) of enzyme preparation with the above composition were added, and the final product temperature was 7 with a Stefan cutter.
It stirred so that it might become (degreeC). The kneaded meat thus obtained was wrapped around a skewer, heated at 40 ° C. for 20 minutes to allow it to sit, and then heated by direct gas heating to obtain a baked bamboo ring.

As a control, by the same method, the above-mentioned enzyme preparation was not added, and T
400 units of G alone were added at the same time.

When the baked bamboo rings thus obtained are compared and evaluated, there is a phenomenon that unless the enzyme preparation of the present invention is used, the viscosity of the ground meat becomes low and the meat becomes difficult to wind on a skewer. When used, it showed good formability (easiness of winding), and the finished baked bamboo ring was crunchy, supple and of excellent quality. Thus, it was found that by using the enzyme preparation of the present invention, it is possible to produce a baked bamboo ring having excellent formability (easiness of winding) and quality, even if a surimi of which quality is deteriorated is used. It should be noted that the one to which only TG was added was slightly out of shape.

Example 6 (fried kamaboko) Satsuma fried was produced using hoki and ground horse mackerel as the main raw materials. 15g of TG prepared by adding 85 units of calcium lactate to 1000 units / g with dextrin
(15000 units) was added and mixed to obtain the enzyme preparation. 30 g of salt and 500 g of ice water were added to 1000 g of crushed surimi, which was obtained by crushing the surimi mixed with Hoki and horse mackerel in a ratio of 7: 3 in a frozen state, and stirred well with a Stefan cutter. Next, 130 g of starch (“Essan Ginrei” manufactured by Ajinomoto Co., Inc.), 40 g of mirin, 70 g of sugar, 10 g of seasoning (“I-7” manufactured by Ajinomoto Co., Ltd.), and 4 g of enzyme preparation (600 g) according to the above composition. (Unit), and the mixture was stirred with a Stefan cutter so that the final product temperature was 7 ° C.
Mix burdock and carrot into finely chopped meat,
After molding, the fried kamaboko was obtained by heating at an oil temperature of 160 ° C.

As a control, the same method was used without adding the above enzyme preparation, and among the above enzyme preparations, T
At the same time, 600 units of G alone were added.

When the fried kamaboko thus obtained is compared and evaluated, the phenomenon of sagging after molding due to the reduced viscosity of the ground meat when the enzyme preparation is not used is observed. In the case of using the above, the product showed good shape retention without sagging, and the finished fried kamaboko was of excellent quality with a chewy texture. It should be noted that the one to which only TG was added was slightly out of shape.

Example 7 (Meat sausage) Transglutaminase 1 prepared by adding dextrin to 85 g of calcium lactate at a rate of 1000 units / g
5 g (15000 units) was added and mixed to obtain the enzyme preparation. 100 min. Minced pork containing 30% fat
20 g of salt, 0.3 g of color former and 450 g of ice water were added to 0 g, and the mixture was well stirred with a silent cutter. Next, add 70g of soy protein ("Ajipron" -SU manufactured by Ajinomoto Co., Inc.)
, Polymerized phosphates 5 g, seasoning ("I- manufactured by Ajinomoto Co., Inc."
7 ”) 10g, and 5g (750 units) of enzyme preparation with the above composition were added, and the final product temperature was 8 with a silent cutter.
It stirred so that it might become (degreeC). The kneaded meat thus obtained was filled in a casing, smoked at 60 ° C. for 15 minutes in a smokehouse, and steamed at 75 ° C. for 45 minutes to obtain a Frankfurt sausage.

As a control, by the same method, one without addition of the above enzyme preparation and one without addition of the above enzyme preparation with an amount of ice water of 250 g were simultaneously prepared.

When the Frankfurt sausages thus obtained are compared and evaluated, the amount of ice water to be added is
At 450 g, without this enzyme preparation, the texture was inflexible and unreliable, and the shape of the finished product became thin. However, with this enzyme preparation, the amount of ice water added
The elasticity and shape were the same or better than those of 250g, and the quality was excellent. As described above, by using the enzyme preparation of the present invention, it is possible to further extend the water content (increase the water content) while maintaining the quality.

[0045]

EFFECT OF THE INVENTION When an enzyme preparation for a paste product containing an alkaline earth metal salt of an organic acid such as TG and calcium lactate is used, it is usually used even from a low quality surimi which was conventionally unsuitable as a raw material for a paste product. Even when it is produced by further water rolling, it is possible to produce an elastic and high-quality kneaded product while maintaining the shape retention and the moldability. In addition, this is expected to make effective use of natural resources. Furthermore, it is much easier to use the enzyme preparation of the present invention than to separately measure the alkaline earth metal salts of organic acids such as TG and calcium lactate in the actual manufacturing site.

Claims (4)

[Claims] 1. An enzyme preparation for a paste product, which comprises transglutaminase and an alkaline earth metal salt of an organic acid. 2. The enzyme preparation for a paste product according to claim 1, wherein the alkaline earth metal salt of an organic acid is calcium lactate. 3. The enzyme preparation for a paste product according to claim 1, wherein the content of transglutaminase is 1-30000 units per 1 g of the enzyme preparation for a paste product. 4. The enzyme preparation according to claim 1, which is for a fish paste product.