JPH11215969A - Production of miso-containing fishery paste product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a miso-containing fishery paste product having the taste and flavor of miso and the preferable texture of a fishery paste product together, by adding a miso and transglutaminase to ground meat of FA class in a process for producing a fishery paste product. SOLUTION: A miso and transglutaminase are added to ground meat of FA class in a process for producing a fishery paste product such as boiled fish paste, fish stick, boiled fish paste with spiral seaweed inside, soft square- shaped food, which is made by steaming a mixture of minced fish, food made of fish meat that is boiled and shaped in a ball or the like and one or more of an alkali agent, a protease inhibitor and a vegetable protein are used to give the objective miso-containing fishery paste product. The miso-containing fishery paste product prevents reduction in physical properties by adding a miso and improves the glutinousness and softness of the product by using both a miso and transglutaminase and has the taste and flavor of miso and the preferable texture of a fishery paste product and an individual palatability.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a process for producing a miso-containing water-kneaded product having both the taste and flavor of miso and a favorable texture of a fish-paste product (hereinafter sometimes referred to as a water-paste product or simply a paste product).

[0002]

2. Description of the Related Art Water-mixed products obtained by shaping, shaping and heating fish meat are widely used as traditional processed seafood in Japan. The kneaded products have moderate hardness and peculiar elasticity, and their textures are tasted, and the taste is light and hazy.
The flavor is suitable for various types of cooking. With changes in eating habits and diversification of tastes, products are also required to have changes in texture, taste and flavor. Among these, various efforts have been made to improve the texture, such as imparting a crab, shrimp, scallop, meat texture or tofu-like soft and brittle texture. In addition, in the diversification of taste and flavor, a method of wrapping kneaded miso in kamaboko for miso (Japanese Patent Laid-Open No. 55-16296)
0) or a method of heating and inactivating the protease in the miso, and then kneading the miso directly into a kamaboko (Japanese Patent Publication No. 63-16 / 1988)
4868) have been reported. However, if the enzyme deactivation is not complete, sufficient texture cannot be exhibited, or conversely, if the miso is overheated, it will not be able to obtain a satisfactory product in terms of quality due to a burnt flavored kamaboko There's a problem.

[0003] On the other hand, in recent years, ε
-(Γ-Glu) Lys transglutaminase having an action of forming a cross-link (hereinafter sometimes simply referred to as TG)
A technique has been developed in which the technology is applied to water-kneaded products such as kamaboko (Japanese Patent Application Laid-Open Nos. 64-10949 and 2-1869).
No. 61, JP-A-4-158765, JP-A-6-113
796, JP-A-6-225729, JP-A-8-80
176, JP-A-9-299065 and the like). However, no example has been reported so far of adding transglutaminase to a water-mixed product containing miso such as miso kamaboko.

[0004]

When raw miso is added to a water-kneaded product, the protein hydrolyzate in the miso decomposes the fish meat protein and remarkably softens the product, losing its inherent elasticity, and the texture of the kneaded product. Can not be obtained. In addition, miso usually contains 8 to 12% of salt, and if mixed with ordinary kneaded products as it is, the salt content in the product becomes too high and becomes salty. Furthermore, the pH of ordinary Kamaboko products is about 7
On the other hand, the pH of the miso is 4 to 5, and when the mixing ratio of the miso in the kneaded product increases, the texture becomes brittle and the elasticity is lost.

[0005] It is possible to deactivate the proteolytic enzyme considerably by heating the proteolytic enzyme in the raw miso (commercially at 85 ° C for 10 minutes) or by powdering with hot air drying. The water kneaded product manufactured by the usual method of shaving → molding → heating can maintain a certain degree of elasticity because it cannot be reduced to zero, but it cannot be said that it is sufficient, and if the compounding amount of miso further increases Elasticity tends to weaken. Further, in the case of powdered miso, the burning smell affects the taste and flavor of the water-kneaded product, and a satisfactory product cannot be obtained.

[0006]

Means for Solving the Problems The present inventors have conducted intensive studies on a method for obtaining a novel water-mixed product having a unique texture and a favorable taste and flavor of miso, and as a result, the raw miso By using miso in which the protease in the miso has been deactivated to some extent by heating together with transglutaminase, the desired product can be obtained, and the present invention has been achieved. That is, the present invention is a method for producing a seafood kneaded product containing miso, which comprises adding miso and transglutaminase during the production process of the seafood kneaded product.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The miso-containing seafood kneaded product of the present invention may be produced in accordance with a conventional method of producing a seafood kneaded product except that miso and transglutaminase are added during the production process of the seafood kneaded product.

[0008] The fishery kneaded products that are the subject of the present invention include all kneaded products, such as board kamaboko, fried kamaboko, chikuwa, or, in fact, hanpan, sasa kamaboko, crab foot kamaboko, tsumire, scallop kamaboko, and abalone-like kamaboko. In particular, the present invention is suitable for producing various types of kamaboko. Further, as raw materials, various fish meats such as ducks, stomachs, craps, and scallops, and surimi made from these raw materials may be used as in the case of producing ordinary fishery products. Furthermore, various animal and plant proteins such as salt, seasonings, starch, egg white, soy protein (isolated soy protein, concentrated soy protein, extracted soy protein), corn protein, wheat protein, milk protein (casein) are used as auxiliary materials. What can be done is the same as in the case of ordinary fishery products.

Conventionally, the addition of a vegetable protein such as soybean protein during the production of a water-mixed product has caused problems such as excessive softening of the texture. However, the addition of transglutaminase has greatly improved this problem. I knew it would be done.
It was also found that the odor peculiar to vegetable protein can be improved to a level where no vegetable odor is felt due to the inherent masking effect of miso. Therefore, conventionally, for the above reasons,
Plant proteins that have been somewhat hesitated can also be used without hesitation. By using this plant protein, it is possible to reduce the amount of the raw material of fish meat such as expensive surimi. In order to impart flexibility to the physical properties of the kneaded product, it is also effective to use various protein partial hydrolysates such as wheat protein partial hydrolyzate and milk protein hydrolyzate.

[0010] Miso and transglutaminase, the most important features of the present invention, will be described. As the miso, any kind of miso can be used. For example, red miso, white miso, sendai miso, hatcho miso, barley miso, etc. are applicable, and the type does not matter. In addition, although raw miso may be used, it is better to heat the proteolytic enzymes in the miso to some extent by heating in advance in a range that does not impair the taste and flavor. When using raw miso, it is better to use a protease inhibitor in combination to suppress the activity of proteolytic enzymes in the raw miso. The effect of transglutaminase is remarkably exhibited by the combined use of a protease inhibitor. The type of the protease inhibitor used in the present invention is not particularly limited, and a commonly used protease inhibitor may be used. For example, trypsin inhibitor, egg white, plasma protein and the like can be mentioned.

Although the amount of the miso is limited by the salt content of the miso, it is determined in consideration of the quality of the kneaded product such as taste and flavor. For example, if the salt content in the product is to be 2%, Sendai miso with a salt content of 12.3% is 16.3% in a water-kneaded product, and hot-air dried miso with a salt content of 23.5% is 8.5% in a product. 40% in the product if the salt is 5% white miso
Is the upper limit. Further, with respect to an increase in salt caused by mixing the miso, the salt used in the salting can be reduced to a maximum of zero so that the salt content in the product can be kept constant.

The decrease in pH due to miso can be easily restored by adding an alkali agent. However, if the amount of miso added is small, the decrease in pH is so small that there is no particular need to consider it, and whether or not an alkali agent is added may be selected as necessary. The kind of the alkaline agent that can be used in the present invention is not particularly limited, and examples thereof include sodium carbonate, sodium hydrogen carbonate, and marine calcium.

Next, transglutaminase will be described. Transglutaminase 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 the ε-amino group of a lysine residue in a protein acts as an acyl acceptor,
(Γ-Glu) Lys bonds are formed.

As the transglutaminase, there are calcium-independent and calcium-dependent ones, and both of them can be used. Examples of the former include those derived from microorganisms (for example, 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 Vol5.
6, 125-132 (1990)) and “Summary of the Abstracts of the Spring Meeting of the Japanese Society of Fisheries, 1990”, pp. 219). In addition, products produced by genetic recombination (JP-A-1-300889, JP-A-5-199)
883, JP-A-6-225775, JP-A-7-2378
Any transglutaminase such as 7) can be used, and the source and production method are not limited.

[0015] The texture of the water-kneaded product is exhibited by the protein cross-linking action of transglutaminase against the activity of proteolytic enzymes in the miso. The amount of addition depends on the residual enzyme activity in the miso and the miso. It is necessary to add an amount which is sufficient to eliminate the effect of lowering the texture due to the lowering effect of pH. Specifically, 0.01 to 50 per gram of fish meat protein
Unit, preferably 0.5 to 30 units. If the added amount is less than the above range, the desired effects cannot be achieved in improving the texture of the new kneaded products and maintaining the physical properties after the heat treatment and the acid treatment. On the other hand, when it exceeds the above range, there are disadvantages such as the texture of the kneaded product becoming too hard, and none of the objects of the present invention can be sufficiently achieved.

The production of a water-kneaded product will be described below. However, except that miso and transglutaminase are used as described above, a commonly used method may be used. First,
The raw material and the miso are mixed and stirred. However, when the pH of the dough is restored, an alkaline agent is added.
Perform H adjustment. Generally, the pH is preferably about 6.6 or more from the viewpoints of stability of fish meat protein and rapidity of enzyme reaction. However, when the amount of miso to be mixed is small and the dough pH is higher than the above-mentioned pH 6.6, it is not necessary to consider the pH correction.

When the amount of miso is large and the pH is significantly lowered, the pH is restored by adding an alkali agent with the upper limit of the dough pH before mixing. As an example, when a commercially available Sendai miso is used, for example, by adding 1% by weight of sodium carbonate (anhydrous) to the miso, the pH can be restored to the level before mixing the miso, and when using hot air dried miso, 3% The original pH can be restored by adding sodium carbonate (anhydrous) by weight. The kneaded dough after the stirring operation such as raisin is formed and heat-treated to produce a water-kneaded product containing miso.

The transglutaminase may be added at any step. Usually, it is preferable to add at the stirring stage such as raisin. Further, it is preferable to take a step for securing a reaction time called “sitting” in order to sufficiently perform the transglutaminase reaction, but this is not necessary if the “sitting” step cannot be taken in the steps such as fried kamaboko. The “sit” condition is 0 to 50 to suppress endogenous proteinase (protease) in fish meat.
C, preferably within the range of 5 to 25C. The "sitting" time varies depending on the temperature at that time, but is usually about 10 minutes to 48 hours, preferably about 20 minutes to 24 hours.

Next, in the case of using raw miso, fish protein is decomposed due to strong protease activity in the miso, and a good texture cannot be obtained even if transglutaminase is used. Therefore, it was found that the combined use of a protease inhibitor and a protease inhibitor was effective in improving the texture by inhibiting the proteolytic reaction. The optimal addition amount of the protease inhibitor is generally about 0.01 to 5 g per 100 g of fish meat protein.

[0020]

The present invention will be described below in detail with reference to examples. The technical scope of the present invention is not limited to the following embodiments.

(Example 1: Kamaboko with heated miso) A commercial miso (48% moisture, 12% salt) was packed in a plastic bag, kept in a hot water bath at 85 ° C for 20 minutes, cooled, and used for the following. FA grade surimi 800 parts, miso (heat treated above) 1
70 parts, ice water 380 parts, isolated soy protein ("Adipron"
FT, manufactured by Ajinomoto Co., Inc.) 40 parts, salt 10 parts, sugar 3
Part, mirin 30 parts, frozen egg white 50 parts, potato starch ("Essan" Ginrei, manufactured by Ajinomoto Co., Inc.) 100 parts, seasoning 1
0 parts, transglutaminase preparation 4 parts (fish meat protein 1g
Per unit of transglutaminase, manufactured by Ajinomoto Co., Inc.), mixed and molded. In addition, a sample to which no transglutaminase was added was set as a control.

Next, an enzymatic reaction step (commonly referred to as "sitting") was carried out at 40 ° C. for 40 minutes. Thereafter, heating was performed in a steaming step at 90 ° C. for 30 minutes to obtain a steamed kamaboko. The transglutaminase was inactivated by this heating. The prepared steamed kamaboko was measured for breaking stress (g) and dent (mm) using a 5 mm spherical plunger using a rheometer (manufactured by Fudo Industry Co., Ltd.). It is said that elasticity and flexibility are highly correlated with sensory evaluation. Table 1 shows the measured values of the rheometer and the results of the sensory evaluation by a specialized panel. In addition, the higher the value of the breaking stress, the more elastic, and the higher the value of the dent, the more flexible.

[0023]

[Table 1]

(Example 2: Dry miso + pH control) Powder miso (water content 8%, salt 23%) obtained by the spray drying method was used below. 600 parts of A-class surimi, 100 parts of the above treated miso, 400 parts of ice water, 30 parts of isolated soy protein ("Adipron" KG, manufactured by Ajinomoto Co., Inc.), 7 parts of salt, 30 parts of sugar, 30 parts of mirin, 30 parts of potato starch ( "Essan" Ginrei, 18 parts of Ajinomoto Co., Inc., 6 parts of seasonings,
One part of sodium carbonate and 0.12 part of a transglutaminase preparation (manufactured by Ajinomoto Co., Inc.) (corresponding to the addition of 2 units per 1 g of fish meat protein) were added, mixed and molded. In addition, the thing which did not add sodium carbonate and a transglutaminase preparation was set as the control group. Next, it was fried at an oil temperature of 170 ° C. for 5 minutes to obtain fried kamaboko. This heating inactivated the transglutaminase. Table 2 shows the results of physical property measurement and sensory evaluation.

[0025]

[Table 2]

(Example 3: Abalone-flavored miso paste with miso paste, low-temperature sitting product) 500 parts SA-grade surimi, 160 parts ice water, 100 parts dashi miso (known as Sendai miso, manufactured by Sendai Miso Co., Ltd.), steamed abalone 5 parts of sliced product, 2 parts of "Sakashio" No. 10 (made by Mercian Corp., salt), 3 parts of seasonings, etc., 0.04 part of transglutaminase preparation (manufactured by Ajinomoto Co.) (fish meat protein) After adding 0.8 units per 1 g) and 50 parts of soybean protein ("Adipron" KT, manufactured by Ajinomoto Co., Inc.), the mixture was mixed and filled into a retainer molding machine. Next, an enzymatic reaction step (commonly called sitting) was performed at 12 ° C. for 20 hours. Thereafter, the mixture was heated in a steaming step at 90 ° C. for 30 minutes to prepare a steamed kamaboko. The transglutaminase was inactivated by this heating. A control group to which no transglutaminase preparation was added was used as a control.
Table 3 shows the results of physical property measurement and sensory evaluation.

[0027]

[Table 3]

Example 4: 500 parts of A-grade surimi, 140 parts of commercially available miso, 250 parts of ice water, 40 parts of soybean protein ("Adipron" KT, manufactured by Ajinomoto Co.)
2 parts of “Sakashio” No. 10 (Mershan Co., Ltd.), 160 parts of sugar, 40 parts of potato starch (“Essan” Ginrei, manufactured by Ajinomoto Co., Ltd.), 6 parts of seasonings, etc., transglutaminase preparation (Ajinomoto ( 0.06 parts (fish meat protein 1g)
Per unit) and 2 parts of a protease inhibitor-containing protein (“P-WPC” manufactured by Kyodo Dairy Co., Ltd.) were added, mixed and molded. Next, an enzyme reaction step (commonly called sitting) was performed at 30 ° C. for 1 hour. Thereafter, the mixture was heated in a steaming step at 90 ° C. for 30 minutes to obtain a steamed kamaboko.
This heating inactivated the transglutaminase. In addition, comparative examination was performed between those prepared by performing the same treatment thereafter without adding transglutaminase and / or protease inhibitor. Table 4 shows the results of physical property measurement and sensory evaluation. In Table 4, TG indicates transglutaminase, and PI indicates a protease inhibitor.

[0029]

[Table 4]

[0030]

According to the present invention, it is possible to improve the elasticity and suppleness of the conventional product by using transglutaminase in combination with miso when mixing the miso when producing the fishery product. Further, by adjusting the pH with an alkali agent and using a protease inhibitor in combination, it is possible to obtain a seafood kneaded product having miso taste, flavor, and unique texture that could not be obtained by conventional techniques.

The water-kneaded product obtained by the present invention has a texture unique to the kneaded product and a preferable miso flavor, in which the miso and the fish meat are completely integrated. In addition, when a vegetable protein is used, it is possible to prevent a reduction in flavor and a softening of the texture that occur inevitably. In addition, the taste and flavor of miso can be added to the kneaded product. As a result, countless products can be embodied when used together with ingredients (meat, seafood, vegetables, seaweed, etc.) that match the taste and flavor of miso. Become.

Continued on the front page (72) Inventor Haruo Tanaka 1-1, Suzukicho, Kawasaki-ku, Kawasaki-shi, Kanagawa Prefecture, Ajinomoto Co., Inc.

Claims (3)

[Claims] 1. A process for producing a fish paste product containing miso, wherein miso and transglutaminase are added during the production process of the fish paste product. 2. The method according to claim 1, wherein at least one of an alkali agent, a protease inhibitor and a plant protein is used in combination. 3. The method according to claim 1, wherein the fishery product is a kamaboko with miso.