JPS5963163A - Preparation of elastic gel food - Google Patents

Abstract

PURPOSE:To obtain a new-type elastic gel food from fish meat, by reducing or eliminating the gel-forming property of fish meat, and using the meat having reduced gel-forming property as a raw material. CONSTITUTION:Ground fish meat or a mixture of ground fish meat and one or more materials selected from vegetable protein source, animal protein source, animal or vegetable oil or fat source, and carbohydrate, is treated with a protein-decomposition enzyme and/or microorganisms. The physical properties of the protein in the fish meat are changed by this treatment, and the obtained pasty protein material is added with water, and if necessary ground to obtain a slurry. The objective elastic gel food can be prepared by heating and then cooling the slurry. The food can be served to the consumers in the form of custard pudding, jelly, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing an elastic gel-like food using fish meat, and more specifically, a ground product of fish meat or its use as a vegetable protein source, an animal protein source, an animal and vegetable oil source, and a carbohydrate source. A paste-like protein material obtained by applying a protein-degrading enzyme and/or a microorganism to a mixture of one or more selected from the group consisting of The present invention relates to a method for producing an elastic gel-like food product.

Traditionally, fish meat has been mainly used to produce fish paste products, such as mixing minced fish with starch, salt, seasonings, water, and if necessary, other raw materials, kneading it, and then shaping it as desired. These fish paste products are manufactured by heat-treating fish meat to solidify it by utilizing its gelling ability.

Such fish paste products are mainly used for carp as a processed food made from fish meat, which is an important protein raw material, but due to its gelling ability, fish meat is not suitable for the production of other foods. is not used.

The present invention reduces or loses the gelling ability of fish meat and makes use of it.C, it produces a new quiz food completely different from conventional fish paste products, develops new uses for fish meat, and improves the quality of fish meat. The purpose is to further increase its value as an essential protein material.

That is, the present invention provides a method for adding an enzyme or a protein-degrading enzyme to a ground product of fish meat or a mixture thereof with one of the following: a vegetable protein source, an animal protein source, an animal and vegetable oil source, and a carbohydrate source. / and an elastic gel characterized by adding water to a paste-like protein material obtained by acting on microorganisms to change the physical properties of protein T (in fish meat or the mixture), making a slurry, heating this, and then cooling it. This is a method for producing a shaped food.

The method for producing an elastic gel-like food product of the present invention will be described in detail below.

Fish meat that can be used in the present invention (herein, "fish" usually refers to
Refers to marine animals that can be used for seafood processing. ) and 17
Here, we will introduce various types of fish meat or processed meat, such as fish meat obtained by collecting meat from various raw fish, fish meat surimi obtained by further purifying them by, for example, water bleaching, dehydration, etc., and frozen fish meat surimi obtained by freezing the same. Fish meat is mentioned, and the raw material fish include, for example, walleye cod, flounder, flounder, sea bream, ylang, sardines, saury, horse mackerel, squid, bonito, tuna, and swordfish. , fish, salmon, trout, herring, menuke, sharks, octopus, shrimp, 2 types of crocodile, snails, fish, hairtail, shellfish, etc.

The vegetable protein sources used in the present invention include soybean,
Examples include vegetable protein raw materials such as peanuts, cottonseed, sesame, sunflower, and wheat, defatted processed products thereof, and concentrated proteins and isolated proteins derived therefrom.

Examples of animal protein sources used in the present invention include milk or dairy products such as livestock milk, skim milk, condensed milk, whole milk powder, skim milk powder, infant formula, butter, cream, and cheese; examples include beef, horse meat, and pork. Livestock meat such as , mutton, chicken; Processed meat products such as smoked meat and dried meat; For example, eggs, dried eggs, frozen eggs,
Eggs or egg products such as egg whites and egg whites; and other animal protein sources such as liver.

Examples of animal and vegetable oil sources used in the present invention include animal fats and oils such as lard, beef tallow, mutton tallow, horse fat, fish oil, whale oil, and milk fat; Sunflower oil, cottonseed oil, kapok oil, olive oil, chili pepper oil, palm oil, palm kernel oil, colander, irritsube 1
1, Borneotan i=fat, vegetable oils such as coconut oil; and treatments such as hydrogenation, transesterification, fractionation, etc.
Examples include processed oils and fats obtained by canning, as well as processed oil and fat products such as butter, cream, margarine, and shortening.

The carbohydrate sources of the present invention include, for example, agricultural products containing a large amount of carbohydrates such as rice, wheat, corn, potatoes, and long potatoes; powdered products obtained by milling each of the above; Starches obtained from starch, such as rice starch, wheat starch, maize starch, and jackimo starch; processed and modified starches, such as pregelatinized denzone, dextrin, etc. obtained by complete processing and modification of starch; such as sugar; Sugars such as honey, starch sugar, etc. Examples include the pulp or fruit juice of fruits such as apples, oranges, strawberries, and grapes.

Examples of enzymes that decompose proteins that can be used in the present invention include Akronin, urokinase, uropentin, elastase, enteropeptidase, catepentin, kallikrein, kininase 2, chymotrypsin, chymopapain,
collagenase, streptocypase, subtilisin,
thermolysin, trypsin, thrombin,) kunokuin, pamphletopeptidase, ficin, plasmin,
Proteinases such as renin, reptilase, rennin, etc.; e.g. arginine aminopeptidase, oquin'
aminopeptidases such as arginase, leucine aminopeptidase, angiotennase, angiotennase converting enzyme, inurinase, e.g. arginine carboxypeptidase, kininase 1, carboyan peptidase such as tyroid-5 dobeptidase, e.g. carnosinase,
Dipeptidases such as glolinase, other peptidases such as glolinase; and other proteolytic enzymes, modified products and blended products thereof, etc. can be mentioned.

Examples of protein-degrading microorganisms that can be used in the present invention include Aspergillus maple, Mucor genus, Rhizopus
zopus) genus, Penicilli
Molds (filamentous fungi) belonging to the genus um), genus Monascus, etc.: For example, Streptococcus (
Lactic acid bacteria belonging to the genus Streptococcus, Pediococcus, Leuconostoc M, Lactobacillus I, etc., and, for example, Bacillus
s natto), ノ (Chills Kai Zabutiris (Bac
Bacteria such as Saccharomyces 5ubtilis;
yces ellipsoideus), Saccharomyces 0 cerebinx - (Saccharomyces
Yeasts such as S. cerevisiae and Torula; and mutant strains and combination products thereof.

A specific example of the manufacturing method of the present invention is as follows.

First, in order to prepare a homogeneous mixture of ground fish meat and protein-degrading enzymes and/or microorganisms, the enzymes and/or microorganisms are added to the fish meat and ground, or the fish meat is ground while the enzymes or microorganisms are added. After adding/and microorganisms or grinding the fish meat, enzymes and/or microorganisms are added and mixed uniformly. At this time, if animal protein sources, vegetable protein sources, animal and vegetable oil sources, and/or carbohydrate sources are used as raw materials other than fish meat, they may be added at the initial stage or at an intermediate stage. Other ingredients may be added, such as salts such as disodium, sodium polyphosphate, fats and oils, enzymes that act on carbohydrates, microorganisms, water and/or natural antibacterial agents.

When enzymes and/or microorganisms are mixed into fish meat or a mixture of fish meat and other raw materials, they begin to act on the proteins in the fish meat or the mixture of fish meat and other raw materials. It is necessary to hold it for an appropriate amount of time. Such temperature and time depend on the enzyme used or
It is necessary to select depending on the type of microorganism and the flavor and gelling ability of the target paste protein material.
Usually, a temperature of 0 to 60°C and a time of 5 minutes to 30 days are required. Further, this temperature may be controlled to be constant from the beginning, but it may be controlled in multiple stages, such as initially being controlled to a certain specific temperature and then being controlled to a different specific temperature. Furthermore, after adding enzymes and/or microorganisms to the fish meat, grinding or mixing and stirring is performed to make a homogeneous mixture as described above, and while continuing such grinding or mixing and stirring, In addition, once a homogeneous mixture is obtained, the grinding, mixing, and mixing may be stopped, and then the mixture may be aged, and through grinding, mixing, and subsequent aging, the The mixture may be maintained within the temperature and time ranges described above.

Grinding or mixing, depending on the case "C" is for aging,
The temperature and retention of the mixture is, for example, in a low temperature range of 0 to 15°C,
It is broadly divided into a medium temperature range of 15 to 35'C and a high temperature range of 35 to 60°C, and when enzymes are used, the first stage is kept in the high temperature range or medium temperature range, and the second stage is kept in the low temperature range. When using microorganisms in combination, the first step is first treated with enzymes alone in a high temperature range, medium temperature range, or low temperature range, and if necessary, microorganisms are added after cooling, and after uniform mixing, the treatment is carried out in a medium temperature range or low temperature range. When using only microorganisms, it is best to keep them in a low or medium temperature range.

The paste-like protein material used in the production method of the present invention usually has a ratio of water-soluble protein to total nitrogen of 5 to 50% (however, when used together with an animal protein source and/or a vegetable protein source as a raw material) 5 to 60%), and if it is less than 5%, the gelling ability is large;
In addition, the texture and texture are not smooth enough, and on the other hand, if the content exceeds 50% (however, if the raw material is used in combination with an animal protein source or/and a vegetable protein source, 60%), The feeling becomes strong, which is not desirable.

If the paste-like protein material obtained in this way is left as it is, as time passes, the protein will further decompose and the desired physical properties and flavor will change, so it should be used immediately for the production of elastic gel-like foods. However, if the enzymes and/or microorganisms in the material are inactivated by a heat treatment step normally included in the manufacturing process of the food, it may be frozen or sprayed if it is not used immediately to produce the elastic gel food. It can be preserved by drying, freeze-drying, etc., or by adding a substance that has the effect of inactivating enzymes and/or microorganisms.

Water is added to the paste-like protein material thus obtained, and if necessary it is ground to form a slurry, which is heated and then cooled to obtain an elastic gel-like food. In this case, gel-forming agents such as agar, farcecin, canginan, pectin, gelatin, egg yolk, whole egg, egg white, etc. may be added to the paste, where the gelling ability of the pasty protein material is very weak. , if necessary, sweeteners such as sugar and stevioside, seasonings such as glutamic acid, other amino acids or their salts, anti-syringe agents such as dehydrogenase, fragrances, food preservatives, colorants, etc. Components may also be added.

The elastic gel-like food obtained by the present invention can be provided to consumers as, for example, a pudding-like food or a jelly-like food.

Examples of the present invention are shown below.

Example-1 1009 pieces of frozen pollack surimi that were thawed and ground using a meat grinder were added with 5.5% salt. Off and dibasic sodium phosphate o, 2? is added and mixed with a crusher to create a paste-like material. This paste-like substance contains the proteolytic enzyme flonase (Kaken Kagaku fi).
) 0.039 Topancreatine (manufactured by Difco) 0.
051F and lysozyme 50 ppm to suppress bacterial growth
Dissolve each in a small amount of water, add and knead. Thereafter, hot water is poured into the jacket of the grinder to bring the temperature of the mixture to 50°C, and kneading and stirring are carried out for 50 minutes. After completion, the hot water in the jacket is switched to cold water and the temperature of the mixture is brought to 10°C. 1
When the temperature reached 0°C, it was filled into a container and kept at 10°C for 72 hours to obtain a paste-like protein material.

Such protein material 401, sugar 301F and water 100? Add and mix (if a homogeneous solution is obtained, add cornstarch 51, mix and stir, then warm to 7°C to make a viscous liquid. Add vanilla extract and a small amount of natural coloring from egg yolk to this. The product of the present invention is obtained by pouring the mixture into a pudding mold into which a thin layer of caramel has been poured.The molds are lined up on an iron plate, filled with hot water, and baked in an oven at 150°C to obtain the desired product of the present invention. Ta.

This product was a smooth pudding-like product that had no fishy odor or bitter taste and had appropriate elasticity.

Example 2: Thawed frozen pollock pollack meat and ground it in a meat grinder 1oO? Add salt 3. Of, pi.

Add 0.22% of sodium rophosphate and knead with a grinder to make a paste-like product. Such a paste-like substance is treated with the proteolytic enzyme groteinase [Amano JA (Ohno Pharmaceutical IJ), 0.05
t, vancreatin (manufactured by Difco), 1 t, and 50 ppm of lysozyme for inhibiting the growth of germs were each dissolved in a small amount of water and kneaded. Immediately, hot water was poured into the jacket of the grinder to bring the temperature of the mixture to 50°C, and the temperature was maintained for 60 minutes while stirring at high speed. Thereafter, the hot water in the jacket was changed to cold water, the temperature of the mixture was brought to 10°C, and after the mixture was heated, it was filled into a container and kept at 10°C for 48 hours to obtain a paste-like protein material.

Add 45 grams of such protein material to 100 grams of water and add 10 grams of sugar.
Add F, mix and heat to 60℃ to obtain a homogeneous solution. Separately, add 502 whole eggs to a bowl and add 10 ounces of sugar.
Mix well and gradually pour into the solution obtained at °C while stirring, add a small amount of Bae 2 pigment and fragrance, strain through a sieve, and pour one cup into a pudding mold into which a thin layer of Chikara 2 Mel has been poured. The molds were placed on an iron plate, filled with hot water, and baked in an oven at 150°C to obtain the desired product of the present invention.

This product was a pudding-like product that had no fishy odor, no bitter taste, was smooth and elastic, and had a good degree of gelation.

Example 3 A paste-like substance of frozen pollack surimi is prepared by the method of Example 1. 251 tons of sodium caseinate was added to 100 tons of the paste and kneaded to form a homogeneous mixture. In such a mixture, proteolytic enzyme pronase (manufactured by Kaken Chemical Co., Ltd.), O, OSl, and pancreatin (Difco Co., Ltd. 11) are added.
0.1 t and 50 pp of lysozyme to inhibit bacterial growth.
Dissolve each of m in water, add and knead. After switching the stirring to high speed and kneading for 60 minutes, fill it into a container and leave it for 120 hours.
A paste-like protein material was obtained when kept at ℃.

Such paste-like protein material 302, sugar 401, skim milk powder 5? Mix, add 100 ml of water, stir well, make a homogeneous liquid, heat sterilize this at 100℃ for 30 minutes, and heat it to 60℃.
Cool and mix and add the coloring and a small amount of vanilla flavor.

After straining this liquid, add the liquid which had been heated to 60℃ after dissolving 4v of agar in 1001 water to make a homogeneous solution, dispense it into a mold, and cool it to 10℃ after dispensing. The desired product was obtained.

The product was a chewy jelly product with no fishy odor and no bitter taste.

Example 4 A paste-like substance of fallen pollack is prepared using the method of Example 2 using frozen pollock pollack drops. While gradually adding vegetable oil 252 safflower oil to the paste 100f, stirring is switched to high speed to create an emulsion and create a homogeneous mixture. Add lactic acid bacteria Lactobacillus to this mixture in advance.
Add culture solution 251 made by culturing three strains of Streptococcus casei, Streptococcus 2cutis, and Streptococcus cremoris in 10% skimmed milk powder, turn the grinder's agitation speed to high speed, and stir for 30 minutes, and then fill in containers. 14
Holding at 15C for 4 hours resulted in an aromatic pasty protein material.

Add and mix sugar 609 and skim milk powder to the protein material 301, add 100 y of water to make a homogeneous solution, and boil at 100°C for 30 minutes.
After heat sterilizing for 0 minutes, cool to 60°C, and add 10f of gelatin in advance to 1oO? 7. Soak in water to soften and heat to dissolve.
Add the solution and mix well. Put this mixture in a pot, add one fresh lemon, and F! Add the ivy liquid and lemon zest and heat over the heat. Then use a clean cloth to clean it.
I will treat you well. When this liquid was poured into a mold and solidified, the target product of the present invention was obtained.

This product had no fishy odor, no lemon odor, no bitterness, was smooth, and was an elastic gel-like food.

Example 5 Using the method of Example 2, a paste-like substance of frozen pollock pollack was prepared. Add 25 t of vegetable protein (trade name: Proton Ml) to 100 t of this paste-like material, and stir the crusher at high speed to create a homogeneous mixture.To this mixture, proteolytic enzyme pronase (manufactured by Kaken Chemical Co., Ltd.) o,
Dissolve 1r in a small amount of water, add and knead. At the same time, hot water was poured into the jacket of the crusher to bring the temperature of the mixture to 50°C, and stirring was continued for 30 minutes. Thereafter, the hot water in the jacket was changed to cold water to bring the temperature of the mixture to 15°C. When the product temperature reaches 15°C, culture solution 25 which has been cultured in advance with 10% skim milk powder using three strains of lactic acid bacteria Lactobacillus casei, Streptococcus 2cutiis, and Streptococcus cremoris! After adding P and mixing for 30 minutes, the mixture was filled into a container and kept at 15°C for 96 hours to obtain a paste-like protein material.

Example-2 Using this paste-like protein material 451
The desired product of the present invention was prepared by the method described above.

This product was a gelled food with elasticity and no fishy odor, and had no bitter taste and was smooth.

Example 6 Using frozen pollack surimi, a paste-like material of surimi is prepared by the method of Example 1. 20 y of corn starch is added to 100 f of the paste and kneaded to form a homogeneous mixture. The proteolytic enzyme pancreatin (
Difco fR) 0.15F was dissolved in a small amount of water and stirred at high speed for 50 minutes. After that, three strains of lactic acid bacteria, Lactobacillus casei, Streptococcus cremoris, and Streptococcus fistulae were cultured in 10% skim milk powder using a culture solution 25? Add 30
After stirring for 1 minute, it was filled into a container and heated to 120°C at 15°C.
A paste-like protein material was obtained after holding for a period of time.

Using such paste-like protein material 409, Example-5
The desired product of the present invention was prepared using the method described above.

This product was a smooth and elastic gel food with no fishy odor or bitter taste.

Example 7 Using frozen pollack surimi, a paste-like material of surimi is prepared by the method of Example 1. Such a pickpocket posture 1001
Dry egg white 25f (manufactured by Kewpie Co., Ltd.) was added to the mixture to create a homogeneous mixture, and then a paste-like protein material was created using the method of Example-5.

Such a paste-like protein material 40? Example using -
The desired product of the present invention was obtained by method 1.

This product was a gel-like product that had no fishy odor, was smooth, had no bitter taste, and was elastic.

patent applicant Taiyo Fishery Co., Ltd. Asahi Denka Koto Co., Ltd. attorney's office Move continuation supplementary correct dice Commissioner of the Patent Office Kazuo Wakasugi 1.Display of the incident Patent Application No. 1987-107076 2. Name of the invention Method for producing elastic gel food 3. Person who makes corrections Relationship to the incident: Patent applicant (327) Taiyo Fishery Co., Ltd. (038) Asahi Denka Kogyo Co., Ltd. 4. Agent 7. Contents of correction (1) Add the following in full on page 20, line 9.

"Example 8 - Thaw the frozen pollock fillet, grind it in a meat grinder, put it in a kneader, stir, and salt 1.8
y-, sodium pyrophosphate 0.2? to create a paste-like substance. To this, 0.1 μl of the proteolytic enzyme ptinase [Amano JA (manufactured by Ohno Pharmaceutical Co., Ltd.)] was dissolved in a small amount of water and added, and 60 ppm of lysozyme was dissolved in a small amount of water and added to suppress the growth of germs.

After the addition of these additives, hot water was poured into the jacket of the kneader to bring the temperature of the mixture to 50°C, and the mixture was stirred for 30 minutes. Immediately, 12 liters of casein was added and the mixture was stirred and kneaded for 10 minutes again.

Thereafter, hot water was switched to cold water to bring the temperature of the mixture to 10°C, and the mixture was kept at 10°C for 48 hours to obtain a paste-like protein material.

Mix 4 liters of sodium carboxymethylcellulose in a 46y-i peaker of such a paste-like protein material, add 150 y-'e of water, stir with a homomixer to make a uniform aqueous solution, and add 18y-1 of sugar to this aqueous solution.
Powdered agar 4 and yellow natural dye Erosin L (manufactured by Tokyo Tanabe Seiyaku) are mixed, placed in a beaker in a hot water bath, and heated and sterilized at 80°C for 30 minutes while stirring with a homomixer. Thereafter, a small amount of 7 Labor was added thereto, the mixture was filled into a pudding cup, and the mixture was cooled in a refrigerator to obtain the desired product of the present invention.

This product had no fishy odor, was smooth and homogeneous without lumpiness, and had a good structure and texture as a jelly-like food. "that's all

Claims (1)

[Claims] A protein-degrading enzyme and/or microorganism is applied to a ground product of fish meat or a mixture thereof with one or more selected from the group consisting of a vegetable protein source, an animal protein source, an animal and vegetable oil source, and a carbohydrate source, A method for producing an elastic gel-like food, which comprises adding water to a paste-like protein material obtained by changing the physical properties of the protein in fish meat or the mixture to form a slurry, heating the slurry, and then cooling the slurry.