JPH07135927A - Preventing agent for freezing denaturation of protein containing trehalose, ground fish meat containing trehalose and its production - Google Patents

Abstract

PURPOSE:To obtain ground fish meat, hardly causing the denaturation of proteins even after freezing and preserving for a long period and capable of providing a fishery fish-paste product, rich in springiness and having excellent texture by adding a preventing agent for freezing denaturation of the proteins containing trehalose to the ground fish meat of fishes and shellfishes. CONSTITUTION:This ground fish meat is obtained by adding a preventing agent for protein denaturation containing trehalose [O-alpha-D-glucopyranosyl-(1 1)-alpha-D- glucopyranoside] to the ground fish meat. The amount of the added trehalose is usually about 0.5-20.0wt./wt.%, preferably 4.0-8.0wt./wt.% based on the ground fish meat.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a protein denaturation inhibitor containing trehalose, surimi containing trehalose, and a method for producing the same. According to the protein denaturing inhibitor of the present invention, a seafood surimi with less protein denaturation even after long-term frozen storage can be obtained, and a fish paste product having excellent elasticity and excellent texture can be produced from this raw material.

[0002]

Frozen surimi of marine products such as fish meat is an important seafood product as a raw material for fish paste products such as kamaboko. However, protein (actomyosin) is easily denatured during storage of marine products such as fish meat, and when such denatured surimi is used as a raw material, fish paste such as kamaboko with excellent elasticity and texture. You can't get the product.

[0003] On the other hand, since the catch varies greatly between days and seasons, how to preserve the protein for a long period of time while preventing protein denaturation is an important issue, and frozen storage technology for surimi is vigorously studied. , Have been developed to a great extent that meet the requirements. For example, although fish paste products containing additives such as sucrose and sorbitol have been developed ("Frozen Surimi" written by Kenichi Arai, Tsuneharu Yamamoto, published by Nippon Shokubai Keizai [1986]), fish meat containing these additives. When the raw material is seafood such as fish paste, the taste of the finished batter product is adversely affected, or the product is colored by heating during production, which is not always satisfactory. In addition, it has been proposed to add trehalose for the purpose of preventing denaturation of protein in a food material to be dried or a beverage (see Table 63).
-500562, Tokuhyo 2-503864),
No method has been reported for preventing protein denaturation after long-term frozen storage. Therefore, there is a need for an excellent protein freezing denaturation inhibitor for seafood.

[0004]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a protein denaturation inhibitor containing trehalose, a surimi containing trehalose which is excellent in long-term storage and a method for producing the same.

[0005]

[Means for Solving the Problems] The inventors of the present invention have conducted diligent studies in view of the present situation, and as a result, in the production of surimi, trehalose (O-α-D-glucopyranosyl- (1 → 1)
-α-D-glucopyranoside) was found to significantly suppress thermal denaturation of surimi,
Furthermore, it was found that the surimi thus prepared showed almost no protein denaturation even after long-term frozen storage. Moreover, since trehalose is a stable non-reducing sugar, even if fish paste products such as kamaboko and chikuwa are manufactured from surimi containing this as a raw material,
It is hard to discolor, and sucrose that has been commonly used in the past,
It was found that the sweetness is lower than that of sorbitol and the like, so that it has an excellent feature that it does not impair the original umami taste of fish paste products. In producing surimi, such an effect of trehalose has never been known. The present inventors have completed the present invention as a result of further research based on these findings.

That is, the present invention relates to a surimi containing trehalose-containing protein denaturing inhibitor, trehalose, which has little protein denaturation due to long-term frozen storage and has an excellent taste, and a method for producing the same. More specifically, (1) a protein freezing denaturation inhibitor characterized by containing trehalose, (2) a protein freezing denaturation inhibitor for surimi of seafood (1)
(5) Protein freeze denaturation inhibitor, (3) Protein freeze denaturation inhibitor according to item (1), which further contains other additives, (4) Surimi characterized by containing trehalose, (5) The surimi according to item (4), which is a fish paste, (6) The content of trehalos according to (4) or (5), which is 0.5 to 20.0 w / w% based on the total amount of the surimi. Surimi of seafood, (7) Surimi of (4) to (6), which further contains other additives, (8)
The method for producing a surimi according to item (4), characterized in that trehalose is added during the process of producing the surimi (4) to (7), which is a frozen surimi, and (9) the surimi, and (10) The present invention relates to a fish paste product produced from the surimi described in (4).

The trehalose used in the present invention may be a commercially available one. For example, trehalose (manufactured by Wako Pure Chemical Industries) or the like is used. Furthermore, trehalose produced by the method described in JP-A-3-130084, JP-A-5-292986, Japanese Patent Application No. 5-58269 or the like can be used.

The protein freezing denaturation inhibitor of the present invention contains the above-mentioned trehalose as a main component. Trehalose is usually about 0.5-20.0W / W for surimi
%, Preferably 2.0 to 10.0%, more preferably 4.0 to 8.0 W / W%. The protein antifreeze agent may contain trehalose alone, or may contain various other additives used in foods, if necessary.
Examples of such additives include sugars other than trehalose (for example, sucrose, sorbitol, glucose, cyclodextrin, maltose, and a degree of polymerization of 3 to 3).
10. Oligosaccharides of 10 and / or sugars whose main component is a reduced product thereof, etc. Polymerized phosphates (eg sodium pyrophosphate, sodium triphosphate, mixtures thereof, etc.), antioxidants (eg tocophenol, etc.) ), An emulsifier (for example, glycerin fatty acid ester, etc.) or the like, and one or more kinds thereof are used. In addition, commercially available Pribest TP-433, Pribest TP-432
(National Surimi Association Co., Ltd.) and the like are also suitable. These additives can be appropriately added to the protein freezing denaturation inhibitor of the present invention within a range that does not inhibit the effect of trehalose. For example, saccharides other than trehalose can be added usually in an amount of about 0.1 to 19.5 W / W%, preferably 2.0 to 10.0% based on the total amount of surimi. In this case, the total amount of trehalose and other saccharides is usually about 0.5 to 20.0 W as sugar with respect to the total amount of surimi.
/ W%, preferably 2.0 to 10.0%, more preferably 4.0 to 8.0 W / W%. The polymerized phosphate is usually about 0.05 to 1.0 W / W%, preferably 0.2 to 0.3, based on the total amount of surimi.
It can be added so as to be W / W%. Antioxidant is usually about 0.01 ~ 1.0W / W for the whole amount of surimi
%, Preferably 0.01 to 0.2 W / W%. The emulsifier is usually about 0.01-1.0 W / W%, preferably 0.01-
It can be added so as to be 0.3 W / W%. It is known that these additives are effective in preventing denaturation of proteins such as fish meat, and it is possible to obtain surimi of higher quality.

The composition of the protein freezing denaturation inhibitor of the present invention is expressed as follows in terms of the added amount (W / W%) with respect to the total amount of surimi.

[Composition of the protein freezing denaturation inhibitor of the present invention] Addition amount (W / W%) relative to the total amount of surimi (1) Trehalose 0.5 to 20.0 (2) Sugars other than trehalose 0.1 to 19. 5 (3) Polymerized phosphate 0.05 to 1.0 (4) Antioxidant 0.01 to 1.0 (5) Emulsifier 0.01 to 1.0 [where (2) to (5) are It is added as needed. Further, the total amount of trehalose and sugars other than trehalose is about 0.5 to 20.0 with respect to the total amount of surimi.
Adjust to become W / W%. ] For example, surimi 10
In the case of producing 0 g, when 10 g of trehalose is used, 10 g of trehalose alone is used as a protein antifreeze agent, or 10 g of trehalose, 0.1-10 g of saccharides other than trehalose, and 0.05-0.05 of polymerized phosphate. 1.0g, 0.01-1.0 antioxidant
g and 0.01 to 1.0 g of an emulsifier can be mixed to be used as a protein freezing denaturation inhibitor.

The above composition is expressed as follows in terms of the amount of addition of other additives to the amount of trehalose.

[Composition of Protein Freezing Denaturation Inhibitor of the Present Invention] (1) Trehalose 100 g (2) Sugars other than trehalose 0.025 to 200 g (3) Polymerized phosphate 0.5 to 400 g (4) Antioxidant 0.5 to 200 g (5) Emulsifier 0.5 to 200 g [(2) to (5) are added as needed. The protein freezing denaturation inhibitor of the present invention can be produced by mixing the respective components using a method known per se so as to have the above composition.

The protein freezing denaturation inhibitor of the present invention obtained as described above has the effect of preventing the denaturation of proteins such as fish and shellfish that have been frozen and stored for a long period of time.
Further, since trehalose, which is the main component, is a stable non-reducing sugar, the food containing the protein freeze denaturation inhibitor of the present invention is characterized by being less likely to discolor. Furthermore, trehalose is a commonly used sucrose,
Since it has a lower sweetness than sorbitol and the like, it has an excellent feature that the original umami taste of food is not impaired.

Next, the surimi of the present invention usually contains trehalose in an amount of about 0.5 to 20.0 W / W% based on the total amount of the surimi.
Preferably 2.0 to 10.0%, more preferably 4.
It contains 0 to 8.0 W / W%. Further, it may contain various other additives used in foods, if necessary. As such an additive, for example,
Sugars other than trehalose (for example, sucrose, sorbitol, glucose, cyclodextrin, maltose, oligosaccharides having a degree of polymerization of 3 to 10 and / or sugars whose main component is a reduced product thereof), polymerized phosphates (for example, One or more selected from sodium pyrophosphate, sodium triphosphate, a mixture thereof, an antioxidant (eg, tocophenol), an emulsifier (eg, glycerin fatty acid ester), etc. are used. Further, commercially available Pribest TP-433, Pribest TP-432 (National Surimi Association, Ltd.) and the like are also suitable. These additives can be appropriately added to the protein freezing denaturation inhibitor of the present invention within a range that does not inhibit the effect of trehalose. For example, sugars other than trehalose are usually about 0.1 to 19.5 W / W with respect to the total amount of surimi.
%, Preferably 2.0-10.0%. In this case, the total amount of trehalose and other sugars is usually about 0.5 with respect to the total amount of surimi as sugar.
~ 20.0 W / W%, preferably 2.0-10.0%,
More preferably, it is adjusted to be 4.0 to 8.0 W / W%. The polymerized phosphate is usually about 0.05 to 1.0 W / W%, preferably 0.1% to the total amount of surimi.
It can be added so as to be 2 to 0.3 W / W%. Antioxidant is usually about 0.01 to the total amount of surimi
1.0 W / W%, preferably 0.01-0.2 W / W%
Can be added. The emulsifier can be added usually in an amount of about 0.01 to 1.0 W / W%, preferably 0.01 to 0.3 W / W% with respect to the total amount of surimi.

The trehalose-containing surimi of the present invention usually has a trehalose content of about 0.5.
~ 20.0 W / W%, preferably 2.0-10.0%,
The protein freeze denaturation inhibitor of the present invention described above may be added so that it is more preferably 4.0 to 8.0 W / W%.

The surimi of the present invention includes, for example, crocodile, esophagus, duck, strawberries, quince, mustard, flying fish, mackerel,
Fish meat surimi such as sardines, sharks, hooks, walleye pollock, and eels, for example, surimi of crustacean meat such as krill, shrimp, and crabs are used. Further, the fish paste of the present invention can be mixed with ingredients such as vegetables.

For the production of the surimi of the present invention, conventional means generally used in the fields of fisheries and the like are used. For example, in the case of producing fish surimi, for example, "Frozen surimi" by Kenichi Arai, Tsuneharu Yamamoto, published by Nippon Shokubai Keizaisha [198].
6], page 58 to page 74, or a method similar thereto. Usually, it is manufactured in the following steps: [Treatment and washing of raw material fish] → [Meat extraction] → [Blood exposure] → [Removal of impurities] → [Mixing of additives] → [Molding / filling] . When meat other than fish meat is used as a raw material, it can be produced by the same method or a method similar thereto. Trehalose or other additives, or the protein freeze denaturation inhibitor of the present invention is conveniently added as appropriate during the manufacturing process of the surimi, and particularly at the stage of [mixing of additives] in the above process. Is preferred. Specifically, first, the flesh from which the internal organs and bones have been removed is exposed to water, the impurities are removed with a refiner, etc. to dehydrate, and then trehalose is mixed using a spiral high speed high kneader or a silent cutter.

The surimi containing trehalose of the present invention obtained as described above can be used as it is as a raw material for fish paste products. In particular, the surimi containing trehalose of the present invention has a characteristic that protein denaturation of seafood is hardly observed even after long-term frozen storage, and therefore, even after long-term frozen storage, it is similar to fresh surimi. It can be used as a raw material for fish paste products, etc. That is, the protein freezing denaturation-preventing effect of trehalose contained in the surimi containing trehalose of the present invention becomes more prominent after the surimi is once frozen and stored. Further, since the trehalose used is a stable non-reducing sugar, it has a characteristic that it does not easily discolor even when a fish paste product is produced using the surimi of the present invention as a raw material. Furthermore, since it has a lower sweetness than conventional sucrose, sorbitol and the like, it has an excellent feature that it does not impair the original umami of fish paste products. Furthermore, even a freeze-dried product or the like can be stored for a long time with stable quality.

[0019] The surimi of the present invention, in particular, the fish paste products produced by using the frozen surimi may be any as long as it is produced from the surimi of the present invention, for example, kamaboko, chikuwa, Examples include hands-free items.

These fish paste products can be manufactured according to a method known per se or a modification thereof. For example, when producing a kamaboko, it can be produced according to the method described in "Fisheries Science", Chapter 16, pages 258 to 276, or a method analogous thereto. When the fish paste product of the present invention is produced, for example, salt or the like is generally added to the fish paste product in an amount of 0.01 to 5.0 W / W.
%, Preferably 0.1 to 5.0 W / W%, more preferably 2.0 to 3.0 W / W%.

The thus obtained fish paste product of the present invention has a favorable taste and a chewy and favorable elasticity.

The surimi containing trehalose of the present invention and the fish paste products produced from the surimi are safe and non-toxic foods.

[Evaluation Method of Protein Denaturation Prevention Effect of Trehalose] (1) The protein denaturation prevention effect can be known by measuring the Ca-ATPase activity of myofibrils in surimi. For example, it is known that the Ca-ATPase activity of myofibrils decreases with the denaturation of the fish meat protein during frozen storage, while the decrease in the activity is suppressed in the presence of the protein denaturation inhibitor. . Therefore, whether or not protein denaturation was prevented was determined by cryopreservation in the presence of a protein denaturant and Ca-ATPa
It can be judged by whether or not the se activity is maintained without being lowered. In addition, an accelerated test may be carried out in order to investigate the protein denaturation preventing effect. In this case, it can be carried out by measuring the decrease in Ca-ATPase activity during heat denaturation of fish meat or the like.

The myofibrillar Ca-ATPase activity is measured as follows. That is, 0.1M K
Cl-5 mM CaCl ₂ -1 mM ATP-25 mM T
Suspended in ris-maleate buffer (pH 7.0), reacted at 25 ° C. for 15 minutes, and released inorganic phosphate was colorimetrically determined by the method of Fiske-Subbarow to obtain specific activity (μmol Pi · / min · mg protein). The protein concentration is colorimetrically determined by the Biuret method, and bovine serum albumin fraction V is used as a standard.

(2) From the value of myofibrillar Ca-ATPase activity, the logarithmic value (l) of the denaturation rate constant (Kd) of myofibrils
ogKd) and the molar concentration of protein denaturant (M)
From this relationship, the strength of the denaturation preventing effect of the denaturing inhibitor, that is, the protective effect (E value) of the protein denaturing inhibitor can be calculated. It is said that these indicators well reflect the quality of the denatured protein and its preventive effect associated with heating or freezing when the fish meat or the like is heated or frozen from the viewpoint of food science.

The apparent denaturation rate constant (Kd) of myofibrils was determined by analyzing the inactivation of myofibrillar Ca-ATPase activity according to the first-order reaction equation, as shown in [Equation 1] below.
Can be calculated based on

[0027]

[Equation 1]

(3) Protective effect against heat denaturation of trehalose against inactivation of myofibrillar Ca-ATPase (E
The value) can be calculated by the following [Formula 2] from the gradient of the relationship between the molar concentration of trehalose and logKd.

[0029]

[Equation 2]

(4) The quality of surimi can be evaluated by a method generally used in discussing food science. For example, sensory test, breaking strength (breaking strength
[Breaking strength], dents (breaking strain), and gel strength (gel strength) are used.

[0031]

EXAMPLES The present invention will be described in more detail below with reference to Examples and Test Examples, but these are merely examples of the content of the present invention and limit the scope of the present invention. is not.

[Example 1] Polymeric phosphate 0.25 W / W% and trehalose 4.0 W / W% were added to the fish meat of walleye pollack, and the mixture was kneaded with a speed cutter to contain trehalose. Walleye pollack surimi was produced.

[Example 2] Polymeric phosphate 0.25 W / W% and trehalose 8.0 W / W% were added to the walleye pollack fish meat, and the mixture was kneaded with a speed cutter to contain trehalose. Walleye pollack surimi was produced.

Example 3 The trehalose-containing Alaska pollack surimi of Example 1 was frozen and stored at −20 ° C. for 6 months.
200 g of these frozen ground meat was finely crushed using a kitchen knife and pre-crushed with a mixer, and then salt was added to a final concentration of 2.5 W / W.
% And added for 2 minutes. Next, after defoaming, 40 g of this was removed into a casing tube (2.5
cmφ), both ends were closed, and the mixture was kept at 20 ° C. for 8 hours.
Next, this was heated at 90 ° C. for 20 minutes to prepare a kamaboko.

Example 4 The trehalose-containing Alaska pollack surimi of Example 2 was frozen and stored at −20 ° C. for 6 months.
200 g of these frozen ground meat was finely crushed using a kitchen knife and pre-crushed with a mixer, and then salt was added to a final concentration of 2.5 W / W.
% And added for 2 minutes. Next, after defoaming, 40 g of this was removed into a casing tube (2.5
cmφ), both ends were closed, and the mixture was kept at 20 ° C. for 8 hours.
Next, this was heated at 90 ° C. for 20 minutes to prepare a kamaboko.

Reference Example 1 0.25 W / W% of polymeric phosphate was added to the fish meat of Alaska pollack, and the mixture was kneaded with a speed cutter to produce a trehalose-free Alaska pollack surimi.

Reference Example 2 The trehalose-free Alaska pollack surimi of Reference Example 1 was frozen and stored at −20 ° C. for 6 months. 200 g of these frozen ground meat was finely crushed with a kitchen knife and pre-crushed with a mixer, and then salt was added to a final concentration of 2.5 W.
/ W% and further crushed for 2 minutes. Next, after defoaming, 40 g of this was packed in a casing tube (2.5 cmφ), both ends were closed, and the temperature was kept at 20 ° C. for 8 hours. Next, this was heated at 90 ° C. for 20 minutes to prepare a kamaboko.

[Test Example 1] A muscle was taken from the back of a carp, finely chopped, weighed and weighed 20 g, and 0.1 MKCl
-20 mM Tris-maleate buffer (pH
7.5) 20 ml was added and suspended, and after centrifugation, the supernatant was discarded. Next, 0.1 M KCl-20 mM Tris-m
Suspend in an areate buffer (pH 7.5), cool well and homogenize at 150,000 rpm for 3 times with a homogenizer.
Homogenized for 1 minute (repeated 1 minute 3 times with a 30 second rest period). After filtering with gauze, the filtrate was centrifuged to remove the supernatant. Next, 0.1M K
Cl-20 mM Tris-maleate buffer (p
After suspending in H7.5), the mixture was centrifuged and the supernatant was discarded (this operation was repeated 6 times). Furthermore, 0.1M KCl-20
mM Tris-maleate buffer (pH 7.5)
After suspending in, the mixture was crushed with a hand homogenizer and filtered with gauze to obtain a myofibril suspension prepared to have a protein concentration of 10 mg / ml. To the suspension of myofibrils prepared as described above, trehalose was added so that the final concentrations thereof were 0.5 M and 1.0 M, respectively, and then heat denaturation treatment was performed at 40 ° C. Then
The Ca-ATPase activity was measured using the myofibril suspension after the treatment. The same procedure was performed for the sample without trehalose. Furthermore, the denaturation rate constant (Kd) of the myofibrillar Ca-ATPase activity with and without the addition of trehalose was calculated. The results are shown in [Table 1].

[0039]

[Table 1]

From the results in Table 1, carp myofibrillar Ca-A
It is clear that trehalose has a strong protective effect against heat inactivation of TPase.

Further, when the protective effect (E value) against denaturation of trehalose was determined, the E value of trehalose was 1.05 (M ^-1 ). On the other hand, the E values of sorbitol and sucrose, which are often used as denaturing agents, are 0.70 and 0.77 (both are literature values), respectively. Therefore, it was confirmed that trehalose is excellent as a protein denaturation inhibitor.

[Test Example 2] Each of the surimi obtained in Example 1, Example 2 and Reference Example 1 was frozen and stored at -20 ° C. Before storage, after 1 month and 6 months, a part of each was taken out to prepare myofibrils by the following method.
That is, slice the frozen surimi, weigh 5 g,
To this, 0.1M KCl-20mM Tris-male
Suspend in 25 ml of ate buffer (pH 7.5) and use a homogenizer, while cooling with ice, 15,000 rpm
And homogenized for 6 minutes (repeat 6 times for 1 minute each with a 30 second rest time). After centrifugation, the precipitate was washed with 0.1 M KCl-20 mM Tris-maleat.
After suspending in e buffer (pH 7.5) and centrifuging, the supernatant was discarded. This operation was repeated 6 times to obtain a myofibril suspension.
The myofibrils prepared as described above were mixed with 0.1 M KCl-20 mM so that the protein concentration became 3 mg / ml.
The cells were suspended in Tris-maleate buffer (pH 7.0). Using this suspension, the time course of Ca-ATPase activity was measured. The results are shown in [Table 2].

[0043]

[Table 2]

In the surimi of Reference Example 1 to which trehalose was not added, the myofibrillar Ca-ATPase activity was linearly deactivated, and the activity was significantly decreased after 6 months storage. On the other hand, in the surimi of Examples 1 and 2 containing trehalose, the decrease in the activity was suppressed, and particularly in the surimi of Example 2, the decrease in the activity was hardly recognized even after storage for 6 months.

Further, when the protective effect (E value) against the freeze denaturation of trehalose was determined, the E value against the freeze denaturation of trehalose was 10.8 (M ^-1 ). On the other hand, the E values of sorbitol and sucrose, which are often used as denaturing agents, are 0.70 and 0.77 (both are literature values). Therefore, it was confirmed that trehalose is excellent as a protein freezing denaturation inhibitor, and that the trehalose-containing surimi of the present invention has excellent long-term storage stability.

Test Example 3 The kamaboko obtained in Example 3, Example 4 and Reference Example 2 were cooled in ice water, and then the texture was examined at room temperature. As a result, the kamaboko obtained in Examples 3 and 4 had excellent elasticity and excellent texture. On the other hand, the kamaboko obtained in Reference Example 2 was of low quality with poor elasticity and poor texture. Furthermore, Example 3
The kamaboko obtained in Example 4 had a low sweetness, which was the original preferable taste of the kamaboko.

Further, the gel characteristics of the kamaboko obtained in Example 3 were examined. After 200 g of frozen ground meat was finely crushed with a kitchen knife and pre-crushed with a mixer, the protein concentration was 130
Water was added so that the concentration would be mg / ml, and salt was further added so that the final concentration was 2.5 W / W%, and the mixture was crushed for 2 minutes.
Next, after removing bubbles, put this into a cylindrical case (3.7 cm).
(φ × 2.0 cmH), the mixture was thoroughly packed and the cap was closed, and then the mixture was kept at 20 ° C. for 8 hours. Next, this is 2 at 90 ℃
A kamaboko was prepared by heating for 0 minutes. After cooling in ice water, the temperature was returned to room temperature, and the gel properties were measured using a rheometer equipped with a cylindrical plunger. The results are shown in [Table 3].

[0048]

[Table 3]

From Table 3, it was confirmed that the kamaboko obtained in Example 3 formed a preferable gel having high elasticity.

As shown in the above Test Examples 1 to 3, when the heat denaturation test was conducted, in the presence of trehalose, Ca
Since the decrease in -ATPase activity is significantly suppressed, the protein denaturation-preventing effect of trehalose is clear. In addition, in the surimi to which trehalose was not added, the Ca-ATPase activity was significantly reduced, whereas when trehalose was added to the surimi and frozen, the Ca-ATPase activity was hardly reduced even after long-term frozen storage. It was

Further, since the E value calculated from the Ca-ATPase activity is very high, it is clear that trehalose has a very excellent effect of preventing protein denaturation,
It was proved that the surimi containing the trehalose of the present invention can withstand long-term frozen storage and has high quality.

Furthermore, the kamaboko prepared from the trehalose-containing surimi stored for a long period of time was of high quality having preferable elasticity and taste. This is not only based on the results of sensory tests, but also on the breaking strength (breaking strength [breaking strength] that is an indicator of quality.
]), Dent (breaking strain [breakingstr
ain]), gel strength (gel streng
In all cases, the value was higher than that of the Kamaboko prepared from trehalose-free surimi as a raw material.

[0053]

INDUSTRIAL APPLICABILITY The protein freezing denaturation inhibitor containing trehalose of the present invention has an excellent effect of preventing protein freezing denaturation. In addition, the surimi containing trehalose of the present invention has little protein denaturation even after long-term frozen storage, and using this as a raw material, it is possible to produce a high-quality seafood paste product having excellent elasticity and excellent texture. .

Claims (10)

[Claims] 1. A protein freezing denaturation inhibitor containing trehalose. 2. The protein freeze denaturation inhibitor according to claim 1, which is a protein freeze denaturation inhibitor for surimi of seafood. 3. The protein freeze denaturation inhibitor according to claim 1 or 2, which further contains other additives. 4. Surimi containing trehalose. 5. The surimi according to claim 4, which is a seafood surimi. 6. The surimi according to claim 4 or 5, wherein the content of trehalose is 0.5 to 20.0 w / w% based on the total amount of the surimi. 7. The method according to any one of claims 4 to 6, which further contains other additives.
Listed surimi. 8. The surimi according to claim 4, which is a frozen surimi. 9. The method for producing surimi according to claim 4, wherein trehalose is added during the process for producing surimi. 10. A fish paste product produced from the surimi according to claim 4.