JPH07327642A - Production of fish or meat kneaded product and quality-improving agent - Google Patents

Abstract

PURPOSE:To provide the method for producing the fish or meat kneaded product not losing the elastic forces consisting mainly of the breaking length even when subjected to a thermal treatment at a high temperature, and to obtain the quality-improving agent. CONSTITUTION:The method for producing the fish or meat kneaded product comprises extracting wheat flour with a lower alcohol and subsequently adding >=0.2wt.% f the obtained mainly guanidine-containing fraction containing the guanidine in an amount of >=50wt.% to a raw material meat, and the quality- improving agent contains the fraction as an active ingredient.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a fish or livestock paste product and a quality improving agent.

[0002]

2. Description of the Related Art The quality of a kneaded product is mainly evaluated by its texture, especially its elasticity, and it is regarded as the most important factor in the quality evaluation of a product, especially in a fish paste product.

The elasticity evaluation method is a so-called elasticity evaluation called "foot, waist" or the like by sensory inspection of the product,
There is an evaluation method by objectively and physically measuring the elasticity, and the latter has a diameter of a certain size by, for example, an Okada-type jelly strength tester and various measuring devices based on almost the same principle. By inserting the plunger into the slice of the kneaded product at a constant speed, the breaking load (usually indicated by W) required for the slice of the kneaded product to be crushed, and the size of the recess formed before the rupture, that is, the rupture The elongation (usually indicated by L) is measured and the product of the breaking load and the breaking elongation, which is considered to be a kind of work (ie W ×
L) is a method for evaluating the jelly strength and is widely used for evaluating the quality of kneaded products. And
Even if the value of W × L is constant, for example, when W is large and L is small, the quality of the kneaded product is
Although it has strong elasticity, it is evaluated as a hard foot, and conversely, when W is not so large and L is large, it is evaluated as a soft and stretchy foot.

The elasticity of a fish or livestock paste product is measured and evaluated as described above, but rather, the elasticity with less hardness leads to the favorable taste of the paste product as a food product. Be evaluated as a high quality product.

Some of the paste products are called "sitting", which is made by adding salt to the surimi and molding the paste.
There is a method in which the kneaded product is heated at a temperature of 75 ° C or higher after leaving it at about 40 ° C for an appropriate time to cause a kind of denaturation, which sometimes increases the elasticity of the kneaded product by a factor of 2 or more. In general, this method is used to produce a paste product. However, when the elasticity is strengthened by this method, the increase of W is remarkable and the value of L is not large, so that a product with a hard foot is likely to be obtained.

Further, as a quality improving agent for kneaded products,
Heat-coagulable proteins such as egg white, milk albumin, serum albumin, plasma protein, wheat gluten or soybean protein have been added. Although the addition of these heat-coagulable proteins has the effect of increasing the amount, the main purpose is to enhance the elasticity of each product. However, the effect of improving the quality of the kneaded product by these heat-coagulable proteins is small with respect to the increase of the breaking elongation L, although the increase of the breaking load W due to the indentation is improved. Among the heat-coagulable proteins, albumin-based proteins also have a relatively high rupture elongation L-enhancing effect, but this characteristic is also lost as the heating temperature rises, and high-temperature heating for the purpose of improving storage stability. In a sterilized product, it becomes a hard and brittle gel like other thermocoagulable proteins.

Further, when gluten used as a heat-coagulable protein having relatively high heat resistance is used, a flash-dried gluten has hitherto been the mainstream, but the thermal gelation property of this is that the rupture elongation L is small. , A hard gel was formed. After that, by performing the drying by the spray drying method, the improvement accompanied by the increase of the breaking elongation L to some extent can be performed. However, when it was used for marine products or paste products for livestock, it was still not enough to improve their quality.

Accordingly, at present, modified (processed) gluten obtained by subjecting gluten to a reduction treatment (having a lower heat denaturation temperature) and emulsifying power active gluten having improved emulsifying power of gluten (decrease in molecular weight of gluten and Developed such as deamidation treatment, etc., which have increased emulsifying power) and are now used for fishery and livestock kneading products, these processed gluten are more gel-like by heating than conventional unprocessed spray-dried gluten. In terms of characteristics, among the elasticity, the elongation at break L can be improved, but the degree of improvement of the heating gel by the heat treatment at high temperature is still insufficient, and
Although the breaking load increases when the amount added is increased even at low temperature heating, the breaking elongation does not increase sufficiently, resulting in the formation of a hard gel, that is, a hard elasticity.

[0009]

Therefore, an object of the present invention is to produce a seafood or livestock paste product of improved quality, which is mainly for enhancing the elongation at break in elasticity formation by sitting and also in high temperature heat treatment. To provide a method and a quality improving agent.

[0010]

Means for Solving the Problems The present invention comprises a method for producing a fishery product or a livestock product, which comprises adding a gliadin-based main product fractionated from wheat gluten to a fishery product or a livestock product. The present invention provides a quality improving agent containing a product.

In the present invention, the gliadin main component fraction means a fraction extracted from wheat gluten with a lower alcohol aqueous solution. By including this fraction in the kneaded product, the elongation at break, which could not be achieved by other proteins, can be enhanced, and the load at break can be enhanced, and the loss of these properties due to the high temperature heat treatment can be prevented. The main component means that it accounts for 50% by weight or more in the fraction.

As a method for fractionating gliadin from wheat gluten, in order to collect a fraction containing high-purity (more than 80% by weight) gliadin, extraction with a 50-70% by volume high-concentration ethanol aqueous solution is performed. A method can be mentioned. It is also possible to extract with an isopropanol aqueous solution or an n-propanol aqueous solution, and in this case, both are 10 to 20% by volume aqueous solution, and 20 to 50 in extraction other than alcohol, for example, using acetone.
It can be extracted with a volume% aqueous solution.

By extracting from wheat gluten with an acidic low-concentration aqueous ethanol solution, a gliadin fraction with a medium concentration of 50 to 80% by weight can be collected. In this sampling method, the pH of the extract is adjusted to 3.5 by adding an organic acid such as lactic acid, citric acid, malic acid, or acetic acid or a salt thereof to an aqueous solution of 5 to 20% by volume of ethanol.
Adjusted to ~ 5.5, and added 5 to the gliadin fraction in the extract.
A fraction containing 0% by weight or more of gliadin can be obtained. The gliadin fraction obtained by this collection method is more hydratable than the gliadin fraction obtained by extraction with the above-mentioned high-concentration ethanol aqueous solution, and has sufficient processability.

The gliadin-based fraction used in the present invention is not limited to its shape, but is preferably a dry powder having good storability, transportability and workability. The method for obtaining the dry powder is not limited,
The thing by a spray drying method is preferable.

As a method of incorporating the above-mentioned gliadin-based fraction into a marine product or a kneaded product of livestock, a pre-mixture which is premixed with a powder auxiliary material such as seasoning powder or added starch and added to ground meat or ground meat Mixing method, seasoning solution, pickle solution, dissolution-dispersion method in which it is dissolved or dispersed in a liquid auxiliary material such as water in advance, and direct addition method when crushing surimi or livestock meat can be mentioned, but the method is limited However, the premix method or the dissolution / dispersion method is preferable.

At this time, if the added amount of the gliadin main component fraction is 0.2% by weight or more based on the raw meat, the effect can be exhibited, and it is preferably 1 to 5% by weight.

Further, in the method for producing a fishery product or a livestock paste product of the present invention, in addition to the gliadin main component fraction, egg white, milk albumin, serum albumin, casein, gelatin, which has been conventionally used as an elasticity enhancer, At least one of collagen, wheat gluten, animal and vegetable proteins such as soybean protein can be added in combination.

Agar, curdlan, carrageenan,
By using natural thickening polysaccharides such as pectin, konjac, tamarind gum, gellan gum, xanthan gum, guar gum and locust bean gum, the elongation at break can be increased, and functions such as shape retention and water separation prevention can be added. it can.

When used in combination with an emulsifier such as glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, lecithin, etc., the elongation at break can be increased and other functions such as improvement of whiteness can be added. it can.

Further, by using it together with fats and oils during the production of kamaboko, it is possible to increase the breaking elongation without lowering the breaking load, and by emulsifying ham with the fats and oils and using it together, the emulsion stability of the fats and oils is improved. The elasticity can be improved and elasticity can be imparted.

Furthermore, for example, organic acids such as citric acid, lactic acid, malic acid, fumaric acid, adipic acid, tartaric acid, ascorbic acid, ersorbic acid, sorbic acid, kojic acid and phytic acid, inorganic acids such as phosphoric acid and carbonic acid, and/
Alternatively, preservability can be added by adding together a combination of these sodium, potassium, calcium or magnesium salts.

That is, marine products or livestock paste products are prone to spoilage, and sorbic acid is permitted to be used as a preservative. However, sorbic acid hardly exhibits a preservative effect at a neutral pH, and the lower the pH, the lower the pH. Great effect. For this reason, in the production of marine products or paste products of livestock, sorbic acid is often added by lowering the pH with an organic acid or the like. On the other hand, in terms of the quality of the product obtained, p
It is preferable to adjust H to a neutral region and heat it.
The H region generally has a pH of 6.8 to 7.
5. The pH of livestock paste products is 6.0-7.0. In the case of products adjusted to a pH range lower than these pHs, the quality after heating is significantly more elastic than that in the neutral range. It becomes low and is damaged.

When the gliadin-based fraction used in the present invention is added to these kneaded products, the elasticity is not lowered even when the pH during production is lowered by an organic acid or the like, or when the product is heated at a high temperature during production. It is possible to make products that are of good quality and have good shelf life. The property that the elasticity does not decrease even if the pH is lowered is one of the main characteristics of the gliadin main component fraction, and is a property not found in egg white, milk albumin, serum albumin, wheat gluten, and soybean protein.

Further, when used in combination with enzymes such as transglutaminase, the elongation at break is increased,
Moreover, the sitting time can be shortened.

Further, by combining these combined products in a complex manner, many functions can be imparted, and such a preparation can be prepared. In this case, the mixing ratio of each substance is not limited, but the ratio of the gliadin main component fraction is preferably 10% by weight or more when these substances are added in combination or in the preparation.

The marine products to be used in the present invention include, for example, kamaboko, fried kamaboko, bamboo rings, fish sausage, and the like. Meat balls and the like can be mentioned, but the invention is not limited thereto.

[0027]

The production method of the present invention utilizes the property that the fraction containing gliadin, which is a constituent of wheat gluten, as a main component enhances the breaking load and the breaking elongation and does not lose the breaking elongation even by the heat treatment. Is. Furthermore, it utilizes the property of retaining breaking load and breaking elongation even in a low pH range.

[0028]

The present invention will be described in more detail with reference to the following examples. In the examples,% is by weight unless otherwise specified.

Reference Example 1 (Preparation of Fraction 1) 60% by volume of 1 kg of wheat gluten (powdered active gluten)
Was dissolved and dispersed in 8 liters of the above ethanol aqueous solution, stirred at room temperature for 2 hours with a propeller to perform extraction, and the extract was separated using a centrifuge. The separated supernatant liquid was made into a dry solid by using a vacuum concentrator and a vacuum dryer, and pulverized by a pulverizer to obtain about 300 g of a gliadin main component fraction. Hereinafter, this is referred to as Fraction 1.

The physical properties of the obtained Fraction 1 were as follows. Water 5% Protein 90% or more Gliadin amount 90% 1/40 pH of aqueous solution 6.8 Acetic acid degree 0.6%

Reference Example 2 (Preparation of Fraction 2) The same procedure as in Reference Example 1 was performed using 1 g of wheat gluten (powdered active gluten) and 3 g of citric acid dissolved in 10 liter of 15 vol% aqueous ethanol solution. The obtained extract was vacuum concentrated until the solid content concentration became 10 to 20%, and then a powder of 370 g of a gliadin main component fraction was obtained using a spray dryer. This is called fraction 2.

The physical properties of Fraction 2 were as follows: Water 4% Protein 75% or more Gliadin amount 60% Glutenin amount 15% 1/40 pH of aqueous solution 4.1 Citric acid degree 0.8%

Examples 1 and 2, Comparative Examples 1 to 30 g of salt was added to 1 kg of frozen surimi, and the product temperature was 10 ° C.
It was kept at the following and crushed for 25 minutes. 5 minutes before the end of mashing, 50 g of potato starch and 20 g of fraction 1 (Example 1) or 2 (Example 2) were added to the water. Also,
As water, ice and ice water were used in all steps of 300 g. Regarding the surimi to which only potato starch was added without adding any of the fractions (Comparative Example 1) and the powdered active gluten used in Reference Example 1 in place of Fraction 1 or 2 (Comparative Example 2) Similarly crushed. Further, commercially available emulsifying active gluten [A-Glu SS, Ezaki Glico Nutrition Food Co., Ltd.] (Comparative Example 3) was similarly crushed. Each surimi that has been crushed has a folding diameter of 60
It was put in a vinyl chloride film having a length of 250 mm and a length of 250 mm and ligated with a ligating machine.

After ligation, the patient was allowed to sit for 90 minutes in a thermostat at 40 ° C., and then heat-treated in a hot water bath at 85 ° C. for 40 minutes. Immediately after heating, cool with cold water to set the core temperature of the product to 3
After keeping the temperature below 0 ° C and leaving it in the refrigerator for 12 hours, the quality is evaluated by Rheometer [Fudo Kogyo Co., Ltd., REOMETER NRM2
Using 0), the breaking load (W value, g) and the breaking elongation (L value, cm) were measured, and the elasticity (W × L value) was calculated. Further, the degree of improvement based on Comparative Example 1 was calculated by the following formula.

L value improvement rate (%) = [(L value of each sample−L value of Comparative Example 1) / L value of Comparative Example 1) × 100 WL value improvement rate (%) = [(WL of each sample Value−WL value of Comparative Example 1) / WL value of Comparative Example 1] × 100

A sample for quality evaluation was prepared by cutting 5 cm pieces with a width of 2.5 cm, excluding 1 cm from the end.
The W value and the L value were measured with a spherical plunger having a diameter of mm, and the average value of three values excluding the maximum and minimum values was used. The results are shown in Table 1.

[0037]

[Table 1] As can be seen from Table 1, the fraction used in the present invention has improved elongation at break even at the usual manufacturing temperature of kamaboko.

Examples 3 to 4 and Comparative Examples 4 to 7 30 g of salt was added to 800 g of frozen ground meat and 200 g of tuna red meat, salted with a silent cutter, and pork fat 8
0 g, 20 g of sugar, 100 g of starch, 2 g of syrup, 37 g of other seasonings and 50 g of fraction 1 (Example 3) or 2 (Example 4) were added and kneaded. Instead of Fraction 1, powdered egg white (Comparative Example 4), spray-dried powdered active gluten (Comparative Example 5) or modified gluten [A-Glu U, Ezaki Glico Nutrition Co., Ltd.] (Comparative Example 6) was used. The same composition as that of Example 3 was prepared by kneading the composition with no addition of any of these (Comparative Example 7). The kneaded product was filled in a casing for fish meat sausage, ligated, and
The heat treatment was carried out at 4 ° C. for 4 minutes, and immediately after heating, it was cooled and evaluated in the same manner as in Example 1. The results are shown in Table 2.

[0039]

[Table 2] As can be seen from Table 2, in the examples, the fracture elongation is improved and the elasticity (WL
Value) has also improved.

Examples 5-6, Comparative Examples 8-10 600 g of cured pork red meat, 400 g of beef red meat
200 g of pork fat, 25 g of salt, 200 g of ice, seasoning 2.
5 g, spice 6.5 g, potassium sorbate 2.2 g,
Fraction 1 (30 g) and a pH adjuster of pH 6.8 (Example 5) or pH 6.3 (Example 6) were added, and the mixture was crushed with a silent cutter and kneaded. Fraction 1
And the one to which no pH adjuster was added (Comparative Example 8), the one to which only the pH adjustor was added without adding Fraction 1 (pH 6.3, Comparative Example 9), or the alternative to Fraction 1 for comparison The same operation as in Example 5 was performed for the one to which the modified gluten used in Example 6 was added (Comparative Example 10). Each kneaded product was filled in a pig intestine, heated at 95 ° C. for 20 minutes, and then dried smoked to obtain Frankfurt sausage. Each sample was evaluated in the same manner as in Example 1 and stored in a constant temperature bath at 15 ° C. to evaluate the prevalence of general viable cells. The results are shown in Table 3 and Table 4 (general viable cell count). Lactic acid and sodium lactate were used as pH adjusters.

[0041]

[Table 3]

[0042]

[Table 4] As can be seen from Tables 3 and 4, the product of Example 6 has a pH
And the elongation at break was not lost even when subjected to high temperature treatment. In addition, since the pH was as low as 6.3, sorbic acid could also exert a preservative effect.

Example 7 Fraction 2 was 60%, carrageenan 10%, egg white 20%,
Prepare 10% powdered fat and oil (oil and fat content 50%) to prepare a preparation, 1 kg of ground meat, 300 g of cut onion, and bread crumbs 1
30g of this preparation was added to 50g, 1.5g of salt, 1g of seasonings and spices, and after kneading well, 1 piece was 10
It was molded into an oval-shaped hamburger so that the weight became 0 g, and this was heated in a steamer for 30 minutes. Put the heated hamburger in a retort pouch with 30g of hamburger sauce, 110
Sterilization was performed at ℃ for 15 minutes. The weight change of hamburger after steaming (steaming yield) and the texture of the retort product were sensory evaluated. The results are shown in Table 5.

Comparative Examples 11 to 12 Powdered active gluten 1 was added in Example 7 without adding Fraction 2 (Comparative Example 11) or in place of Fraction 2.
A hamburger was prepared and evaluated in the same manner as in Example 7 except that 8 g and 6 g of egg white were added (Comparative Example 12).
The results are shown in Table 5.

[0045]

[Table 5] As can be seen from Table 5, the products of Examples were excellent in yield, shape retention by retort, and texture.

Example 8 and Comparative Examples 13 to 14 25 g of salt was added to 1 kg of frozen surimi (SA grade) and crushed for 25 minutes while keeping the product temperature at 10 ° C or lower. Five minutes before the end of mashing, 100 g of potato starch, 20 g of fraction 2, and an emulsifier preparation (sorbitan monooleate 10
%, Sucrose mono-diolate 10%, ethanol 4%)
5 g was added. The pH was adjusted with sodium phosphate.
As water, ice and ice water of 300 g were used in all steps (Example 8). In Example 8, the fraction 2 and the emulsifier formulation were removed (Comparative Example 13), the emulsifier formulation alone was removed (Comparative Example 14), and the fraction 2 was similarly removed (Comparative Example 15). ) Was crushed in the same manner as in Example 8. Each surimi that had been crushed was immediately put into a vinyl chloride film having a folding diameter of 60 mm and a length of 250 mm, and ligated with a ligating machine. Then 10
After sitting at 0 ° C for 20 hours, it was heat-treated in a hot water bath at 85 ° C for 40 minutes. After heating, it was immediately cooled with cold water and evaluated in the same manner as in Example 1. The results are shown in Table 6.

[0047]

[Table 6] As shown in Table 6, the combined use effect of the gliadin main component fraction and the emulsifier was confirmed.

Example 9 and Comparative Examples 15 to 16 In place of 5 g of the emulsifier preparation in Example 8, 10 g of transglutaminase preparation: Activa TG-K (manufactured by Ajinomoto Co.) was added so as to be uniformly dispersed. A kamaboko was produced in the same manner as in Example 8 (Example 9). At the same time, the transglutaminase preparation and the fraction 2 were removed from the formulation of Example 9 (Comparative Example 16), only the transglutaminase preparation was removed (Comparative Example 17), and the fraction 2
A kamaboko was obtained in the same manner as in Example 9 except for the difference (Comparative Example 18). For each of the obtained kamaboko, Example 1
It evaluated similarly to. The results are shown in Table 7.

[0049]

[Table 7] From Table 7, the combined effect of the gliadin main component fraction and transglutaminase is recognized.

[0050]

EFFECTS OF THE INVENTION According to the present invention, a fraction containing gliadin as a main component is contained in a fish or livestock kneaded product. Therefore, even after high-temperature heat treatment,
Regarding elasticity, a kneaded product having an excellent texture can be obtained without losing break elongation.

Claims (5)

[Claims] 1. A method for producing a marine product or a livestock paste product, which comprises incorporating a gliadin main component fraction fractionated from wheat gluten into a marine product or a livestock paste product. 2. The method for producing a fishery or livestock paste product according to claim 1, wherein the gliadin-based fraction contains 50% by weight or more of gliadin. 3. An animal or vegetable protein, a natural thickening polysaccharide, an oil or fat, an emulsifier, an organic acid or a salt thereof, a carbonic acid, a phosphoric acid or a salt thereof, and at least one selected from the group consisting of enzymes. 2. The method for producing a fish or livestock paste product according to 2. 4. A quality improver for a marine product or a livestock paste product, which comprises a gliadin main component fraction fractionated from wheat gluten as an active ingredient. 5. An at least one selected from the group consisting of animal and vegetable proteins, natural thickening polysaccharides, fats and oils, emulsifiers, organic acids and salts thereof, carbonic acid, phosphoric acid and salts thereof, and enzymes. Quality improver for marine or livestock paste products.