JPH1014528A - Production of raw material of new paste state food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a raw material for a new paste state food free from deterioration of quality caused from variation of raw material and evolution of heat in manufacturing, having a high calcium content and a high gelling property by adding and working transglutaminase in grinding raw material of animal bone such as fishes, etc., by friction. SOLUTION: When the raw animal bones such as bones, crusts of fishes, of fishes, crustaceans, farm animals or domestic fowls are crushed by friction, preferably 0.5-10 units (per 1g protein of animal bone raw material) of transglutaminase is added and set to work to obtain the paste like food raw materials suitable for processed foods, etc., rich in calcium. Proteins or starches are preferably added to the raw animal bones.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for producing a novel pasty food material using transglutaminase. More specifically, the present invention relates to a novel method for producing a paste-like food material in which transglutaminase is added to the animal bone material to produce a paste-like food material when grinding the animal bone material to produce a paste-like food material.

[0002]

2. Description of the Related Art In recent years, with the diversification of food, the intake of nutrients has been biased in a tendency to westernize. In the case of calcium, an adult is required to consume 600 mg per day per day, but the actual intake is 500 to 550 mg. For this reason, phenomena such as osteoporosis due to insufficient calcium intake have been observed, and as a countermeasure for this, many types of foods and beverages with calcium fortification have been proposed, and although they are eaten and consumed, they contain a lot of calcium, There is a demand for the development of a further type of food that can be easily consumed.

[0003] On the other hand, poultry such as chickens, as debris after defeathering and removing meat at various sites, include, for example,
The head, neck,
Bones from the torso, legs, etc. are excreted in large quantities as bird flora. Some of them are ground or extracted and used as ingredients for hamburgers, croquettes, etc., or processed as a raw material for calcium.
Most are used in feed and fertilizers such as fishmeal (fish meal). Therefore, it is of great significance that a large amount of generated gala is appropriately treated to enhance its function as a calcium source or the like to be ingested by humans and become a high value-added product.

[0004] Conventionally, as an example of utilizing animal bone raw materials for food, there is known one related to fish.
For example, bones, heads,
A large amount of skin, internal organs, etc. are discharged, but there is a method of producing food using a fine powder obtained by subjecting the whole to a chopper and further applying a supermass colloid to form a paste of ultrafine particles (Japanese Patent Application Laid-Open No. 60-1985). 259163). In addition, the fish bones are refined with a commitrol,
Furthermore, there is a method for producing a paste-like fish bone paste food product which has been made into ultrafine particles with a mass colloid (Japanese Patent Laid-Open No. 4-190768).

[0005]

When producing a paste-like food material rich in calcium from animal bone materials such as chickens and fish, the quality of the material is deteriorated due to fluctuations in the raw materials used and the generation of heat during the production. In the method, it is a major problem that a high-quality paste-like food material having stable quality, rich in calcium, and high in gel property cannot be obtained.

[0006]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, have refined a bone raw material such as a middle bone of fish as a raw material with a wet mill, and further refined the wet mill. When ultra-fine particles in the paste-like material, transglutaminase is added in the step of miniaturizing the bone material,
It has been found that the aforementioned problems can be solved by utilizing the enzyme action, and the present invention has been completed based on such findings.

That is, the present invention is a method for producing a paste-like food material by grinding animal bone materials such as bones, heads and shells of fish, crustaceans, livestock or poultry. A method for producing a novel pasty food material, characterized in that transglutaminase is added and allowed to act upon the production.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.

First, an animal bone raw material for producing the pasty food material of the present invention will be described.

[0010] Examples of animal bone raw materials for fish include residues such as heads and bones generated when a fish meat surimi is produced from fish bodies in a frozen surimi factory. Similar residues generated when processing migratory high catch fish species such as sardines and mackerel to produce canned foods in a marine food factory are also examples of animal bone raw materials. In addition, scrap meal produced from inedible parts (bones, lumps, etc.) generated when the fish are disassembled for food or so-called coarse meal can also be used as animal bone raw materials.

[0011] Examples of crustacean animal bone materials include shells, which are residues obtained by removing meat from crustaceans such as crabs and shrimps for processing into canned and peeled shrimps.

[0013] The dismantling of livestock is usually carried out in the order of slaughter (bleeding), peeling and meat extraction. As a raw material for animal bones of livestock, for example, small animals such as rabbits are dismantled. Mention may be made of the bone that remains after mining, which occurs.

The dismantling of poultry such as poultry usually consists of five steps: killing (bleeding), immersing in water, removing feathers, mincing, and cooling. Bone (gala) remaining after meat extraction, which occurs during the demolition process, can be mentioned.

The grinding of the above-mentioned animal bone raw material is not particularly limited, and can be carried out using ordinary grinding equipment. For example, animal bone raw materials are finely divided by a wet grinding machine “COMITROL” (manufactured by Erschel, Germany) or the like, and then further refined by a wet grinding machine “Mascolloider” (manufactured by Masuko Sangyo Co., Ltd.). be able to. Alternatively, the animal bone material can be crushed by a crusher, crushed by a roller of a compressor, and kneaded (milled). Alternatively, it can be carried out by appropriately using various wet grinding machines, wet grinding machines and the like. By the way, grinding of pasty food materials such as chicken paste is first crushed,
It is often carried out by a two-stage treatment in which the particles are made fine by crushing or the like, and then are made into ultrafine particles by so-called grinding (grinding in a narrow sense). In the present specification, in addition to grinding, final grinding, etc., the second-stage treatment for forming ultra-fine particles, if it is not confusing, the first-stage pulverization, disintegration, etc., of the preceding stage of finer treatment. Both the processing and the second-stage processing are sometimes referred to as grinding.

It goes without saying that the degree of final grinding is preferably such that when the paste-like food material obtained by grinding is used for processed foods, etc., it does not cause uncomfortable feeling.

Next, the transglutaminase used in the present invention will be described.

This is an enzyme that catalyzes an acyl transfer reaction of a γ-carboxamide group of a glutamine residue in a peptide chain of a protein. When this transglutaminase acts as an acyl receptor on the ε-amino group of a lysine residue in a protein, an ε- (γ-Glu) Lys bond is formed within and between the molecules of the protein molecule. Due to the enzymatic action of such transglutaminase, the cross-linking polymerization of the protein present in the animal bone raw material proceeds, and paste-like food materials such as chicken paste, crab paste and sardine paste having high gel properties and high quality are produced. You can get it.

Incidentally, the animal bone raw material of the present invention is a protein of meat remaining in the bone due to meat leakage or a protein contained in the bone itself, and the intended properties and quality of the present invention are improved by the action of transglutaminase. There are proteins that give the indicated pasty food material.

The transglutaminase is classified into a calcium-independent type and a calcium-dependent type. Examples of the former include those derived from microorganisms (for example, see JP-A-64-27471). Examples of the latter include those derived from guinea pig liver (see Japanese Patent Publication No. 1-50382) and those derived from fish (for example, Nobuo Seki et al., "Journal of the Japanese Society of Fisheries Science", Vol. 56, pp. 125-1).
P. 32 (1990) and "Abstracts of the Spring Meeting of the Japanese Society of Fisheries Science, 1990", p. 219) and Factor 13 (Factor XIII) present in blood. In addition, products produced by a genetic recombination method (Japanese Patent Laid-Open No.
-300889 and JP-A-5-199883). Any of these transglutaminases can be used, and there is no particular limitation on the origin and the production method.

The amount of transglutaminase added is 0.1 to 3 per gram of protein present in the animal bone material.
0 units, preferably 0.5 to 10 units.
If the amount is less than this range, the gel property value of the pasty food material is insufficient. Further, when the above range is exceeded, the gel property of the pasty food becomes too high,
In addition, there are inconveniences such as an excessively brittle texture, and none of them can sufficiently achieve the object of the present invention.

Incidentally, the activity unit of transglutaminase referred to in the present invention is measured and defined as follows. That is, a reaction is carried out using benzyloxycarbonyl-L-glutaminylglycine and hydroxylamine as substrates, and the resulting hydroxysamic acid is allowed to form an iron complex in the presence of trichloroacetic acid, and then the absorbance at 525 nm is measured. In this way, a calibration curve is prepared from the amount of hydroxysamic acid, and the amount of enzyme that produces 1 μmol of hydroxamate per minute is defined as one unit of transglutaminase activity. For details of the measurement method, see the above-mentioned Japanese Patent Application Laid-Open No. 64-27471.

Next, the method for producing the pasty food material of the present invention will be described. The method for producing the pasty food material itself is not particularly limited except that transglutaminase is added and used, and can be in accordance with the above-mentioned conventionally known method for producing the pasty food material.

The following describes how transglutaminase is added to a bone material of an animal and allowed to act.

The timing of adding transglutaminase to animal bone material depends on the purpose of using transglutaminase.
It is preferable that this is uniformly contained in the whole ground material of the animal bone material, and from this viewpoint, it is needless to say that it is preferably added to the animal bone material before subjecting to the grinding (in a narrow sense) treatment. Therefore, for example, animal bone raw materials are first refined with a wet pulverizer such as "Comitrol", and "mascolloider"
Needless to say, it is preferable to add transglutaminase before the first-stage treatment in the case of a two-stage treatment in which the particles are further ultrafine-particled by a wet grinder such as that described above.

In order to produce the enzymatic action of transglutaminase, the ground and kneaded animal bone material to which transglutaminase has been previously added and mixed is maintained under conditions such as temperature and time suitable for the expression of the enzymatic action of transglutaminase. This does not require any special steps,
For example, by leaving the above-mentioned ground and kneaded material in a refrigerator or a freezer, transglutaminase can be caused to act in combination with the aged step.

In order to enhance the gel property of the pasty food material of the present invention, a protein can be added to the above-described animal bone raw material (main raw material). Examples of such proteins include animal proteins such as milk protein, gelatin and collagen, plant proteins such as soy protein, and partial hydrolysates thereof.

The milk protein used in the present invention is casein, its partial hydrolyzate, salts thereof, milk component compositions such as whole milk powder, skim milk powder and the like.
Generally, casein, its partial hydrolyzate, or salts thereof such as sodium are preferable from the viewpoint of workability and the like. The amount of added milk protein is 0.001 g to 0.3 g, preferably 0.005 to 0.1 g, per 1 g of the protein present in the animal bone material as the main material.

If the amount is less than the above range, the gel strength is low and no elasticity is imparted. If the amount exceeds the range, the gel strength is extremely high and the texture becomes brittle, which is not preferable.

Starch can also be added to animal bone materials from the viewpoint of the gel strength, texture, etc. of the pasty food material of the present invention.

Examples of such starches include starches such as unprocessed tapioca starch, potato starch, corn starch, waxy starch, and modified starches obtained by crosslinking these starches with polymerized phosphates, acetylated compounds and the like. be able to. These starches are not particularly limited, but tapioca starch, potato starch and the like are generally used. Further, from the viewpoints of physical properties, texture and the like, acetyl-crosslinked starch using tapioca as a raw material is particularly preferable in terms of gel strength and texture.

The amount of starch to be added is selected from a range in which the desired effect is exhibited and undesired side effects do not occur.

[0032] Such proteins and starch can be used alone or in combination.

The animal bone raw material (main raw material) can not only be supplemented with protein or starch auxiliary raw materials, but also can contain oils and fats, seasonings, etc. within a range that does not hinder achievement of the intended object of the present invention. Can be added, if desired.

In consideration of the above, the manufacturing method of the present invention can be carried out, for example, as follows.

For example, bird stalk (main protein of about 10%) obtained as a main raw material obtained by disassembling a chicken is added to a transglutaminase enzyme preparation "ACTIVA" TG (enzyme activity is 1 unit / mg). And 0.02% (2 units per 1 g of protein) is added, and crushed by a crusher. This is further crushed by a roller of a compressor and ground well. The ground material is allowed to stand at room temperature for 10 to 120 minutes, preferably 30 to 60 minutes, to express the enzymatic action of transglutaminase.

In this case, in order to obtain a gel of higher quality and higher quality, the casein is added to the animal bone raw material in an amount of 0.001 to 0.3 g, preferably 0.01 to 0.3 g per 1 g of the protein.
It is advisable to add 0.5 to 0.1 g. At this time, the temperature is controlled so that the room temperature does not rise excessively, and the kneaded material (milled material) is left at room temperature for 30 to 60 minutes to allow transglutaminase to act.

The ground product expressing the enzymatic action of transglutaminase is filled into a freezing carton and immediately frozen to obtain a frozen product of a chicken paste-like food material.

With regard to the minced-like type, chicken torso and neck varieties are added with transglutaminase and crushed by a crusher.
The transglutaminase is allowed to act during a so-called aged step, which is preferably left for 30 to 60 minutes. Alternatively, transglutaminase is allowed to act by leaving it in a refrigerator overnight. The dissociated product that has acted on transglutaminase
A portion passed through a 5 mm chopper and further passed through a 3 mm chopper is ground with a supermass colloider to obtain a chicken paste food material. This can be bagged and stored at -25 ° C freezing to produce a frozen product.

Paste-like food materials using desired auxiliary materials in ground animal bone materials such as bird bones and fish bones have been known in the past. There is no known example of using a transglutaminase according to the present invention in a food material.

The novel pasty food material according to the present invention has a wide range of uses. In addition to hamburger, croquette, etc., which are the conventional uses of pasty food materials, meatballs, spring rolls, bamboo sticks, etc. It is also used in processed foods, such as sausages and sausages.

Further, according to the production method of the present invention, a paste of high quality, improved gel strength and stable quality having preferable hardness and elasticity as compared with the conventional one is obtained. Food material is obtained.
The processed food used as one is also excellent as a calcium-fortified food.

[0042]

The present invention will be further described below with reference to examples.

Example 1 10 kg of body and neck stalks produced by the dismantling of waste chickens were treated with an enzyme preparation of transglutaminase ("ACTIVA" TG (Ajinomoto Co., Ltd .; enzyme activity: 1000 units / g)). Is added in various amounts shown in Table 1 below per Ig of protein adhering to the glass,
Crushed with a crusher and processed with a 3 mm chopper. Furthermore, the chicken paste-like food material was obtained by leaving it in a refrigerator overnight after grinding with a supermass colloider (the present invention). For comparison, a paste-like product (control) was obtained in exactly the same manner except that transglutaminase was not added.

Both were evaluated comparatively by breaking strength. The breaking strength was measured using a rheometer manufactured by Fudo Kogyo Co., Ltd. (using a flat plunger with a diameter of 8 mm,
The plunger speed was measured as 6 cm / min). The results are shown in Table 1 below.

[0045]

[Table 1]

As can be seen from the above table, those of the present invention had remarkably high breaking strength and gave high quality.

Example 2 10 kg of sardine bones (spine, head, etc.) were treated in the same manner as in Example 1 to prepare a sardine paste-like food material. However, the amount of the enzyme preparation was 0.2% based on the bones. The amount of transglutaminase added at this time was about 10 units per gram of the protein attached to the osteophyte. A fish meat hamburger using 30% of this sardine paste-like food material was prepared according to the composition shown in Table 2 below (the present invention). For comparison, a fish meat hamburger was prepared in exactly the same manner except that the enzyme preparation was not added (control).

[0048]

[Table 2]

The breaking strength of the hamburger steak obtained by the heat treatment was measured under the same conditions as in Example 1.
The results are shown in Table 3 below. In addition, these fish hamburgers were evaluated by sensory tests. The sensory evaluation is a 10-point evaluation method by 10 specialized panels and the average value of 10 people,
Five points were evaluated as normal (control score). The results are also shown in Table 3.

[0050]

[Table 3]

As can be seen from the above table, the hamburger of the present invention is superior in both breaking strength and sensory evaluation as compared with the control, and gives a favorable texture.

(Example 3) Meatballs were trial-produced using the products of the present invention (the present invention 2) prepared in Example 1 and the chicken paste-like food material of the control product with the composition shown in Table 4 below.

[0053]

[Table 4]

Both were compared in the same manner as in Example 2 by breaking strength and sensory evaluation. The results are shown in Table 5 below.

[0055]

[Table 5]

As can be seen from the above table, the product of the present invention had a breaking strength as high as about 1.5 times that of the control, and was preferred by a high sensory evaluation.

Example 4 Chicken Body and Neck Gala 10k
g to 25 g of sodium caseinate (Nissei Kyoeki Co., Ltd.)
"Miplodan", 1 kg of tapioca starch ("MR-100", manufactured by Japan Food Processing Co., Ltd.) and 5 g of the same enzyme preparation of transglutaminase as in Example 1 were added and mixed, and the mixture was added to a 5 mm crusher. Crushed,
After being left in a refrigerator for 3 hours, the mixture was passed through a 5 mm and 3 mm crusher twice in total, and further ground with a supermass colloider to prepare a chicken paste food material (the present invention). A chicken paste-like food material was prepared in exactly the same manner except that transglutaminase was not added (control).

After heat treatment of both, the breaking strength was measured.
As a result, as shown in Table 6 below, the product of the present invention exhibited higher gel strength than the control product.

[0059]

[Table 6]

[0060]

Industrial Applicability According to the present invention, gels are produced from animal bone materials such as chickens and fish by using the enzymatic action of transglutaminase, with no change in quality due to fluctuations in raw materials used or heat generation during production. It is possible to easily obtain a high-quality paste-like food material having high properties, and further, a processed food rich in calcium using the same as a material.

Claims (3)

[Claims] (1) bones of fish, crustaceans, livestock or poultry,
A method for producing a pasty food material by grinding animal bone raw materials such as a head and a crust, wherein a transglutaminase is added at the time of the grinding to produce a pasty food material. Production method. 2. The method for producing a pasty food material according to claim 1, wherein a protein and / or starch is added to said animal bone raw material (main raw material). 3. The amount of transglutaminase added is 0.5 to 10 per gram of protein of the animal bone raw material (main raw material).
3. The method for producing a pasty food material according to claim 1, wherein the method is a unit.