JPS60221059A - Method of making paste of protein food or protein material - Google Patents

Abstract

PURPOSE:When paste of protein food or material is produced by allowing a protease or a micaroorganism digesting protein to act on crushed fish meat, reduced pressure is applied at an appropriate stage to remove bad smell components, thus giving the food or material free from fish smell. CONSTITUTION:A protease such as acrosine and/or a microorganism assimilating protein such as a fungas in Aspergillus to form paste of protein food or material where a reduced pressure, preferably of less than 50mm.Hg is applied at an arbitrary stage to remove bad smell components.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a paste-like protein food or protein material. In particular, the present invention relates to a method for producing a paste-like protein food or protein material. In particular, fish meat is used as a raw material, and the protein in the fish meat is denatured by applying a specific treatment to the protein food. Or it relates to a method for producing protein materials.

Traditionally, fish meat has been mainly used to produce fish paste products. For example, after mixing starch, salt, seasonings, water, and other raw materials if necessary with minced fish meat, and kneading the mixture,
These fish paste products are produced by arbitrarily shaping and heat-treating the fish meat to utilize its gelling ability and solidify it.

Such fish paste products are the main processed foods made from fish meat, which is an important protein raw material in Japan. If this happens, the value of fish meat as a protein raw material will increase dramatically.

However, due to its inherent gelling ability, when fish meat is used as a raw material for various foods, it gels during the heat treatment process included in the normal food manufacturing process, resulting in undesired ingredients in the food. They have the disadvantage of forming homogeneous "clumps" and impairing the original texture and flavor of these foods. This protein gelling ability of fish meat is indispensable in the production of fish paste products, but if it is intended to be used simply as a protein source for various foods, it is preferable that it be unnecessary or small.

In order to enable fish meat to be used as a protein material for various foods, the present inventors conducted various studies, and in the course of conducting various studies, the present inventors applied proteolytic enzymes and/or protein-digesting microorganisms to fish meat. It was discovered that a paste-like protein food or protein material could be obtained by reducing or losing the gelling ability of protein.As a result of further investigation, the method for producing such a paste-like protein food or protein material was found. It has been discovered that a paste-like protein food or protein material without fishy odor can be obtained by removing odor components by applying reduced pressure in at least one of the steps,
We have arrived at the present invention.

That is, the present invention produces a paste-like protein food or protein by altering the physical properties of the protein contained in the fish meat by applying proteolytic enzymes and/or microorganisms that digest proteins to the fish meat after it has been finely chopped. The present invention provides a method for producing a pasty protein food or protein material, characterized in that odor components are removed by reducing the pressure at at least one stage of producing the material.

The method for producing the paste-like protein food or protein material of the present invention will be described in detail below.

Fish meat that can be used in the present invention (herein, "fish" usually means marine animals that can be used for seafood processing) include those obtained by harvesting various raw material fish and those obtained by further processing them. For example, there are various fish meats or processed fish meats such as ground fish meat obtained by purification such as water bleaching and dehydration, and frozen ground fish meat obtained by freezing the same, and the raw material fish include:
For example, walleyes such as cod, flounder, flatfish, sea bream, sardines, mackerel, saury, horse mackerel, squid, bonito, tuna, marlin, yellowtail, salmon, trout, herring, and menuke. , sharks, octopuses, shrimp, cetaceans, rockfish, croakers, hairtails, shellfish, etc.

Examples of enzymes that degrade proteins that can be used in the present invention include acrosin, urokinase, uropepsin, elastase, enteropeptidase, cathepsin, kallikrein, kininase 2, chymotrypsin, chymopapain,
Proteinases such as collagenase, streptokinase, subtilisin, thermolysin, trypsin, thrombin, papain, pamphletopeptidase, ficin, plasmin, renin, reptilase, rennin, etc.;
For example, arginine aminopeptidase, oxynase,
aminopeptidases such as leucine aminopeptidase,
Angiotensinase, angiotensin converting enzyme, insulinase, carboxypeptidase such as arginine carboxypeptidase, kininase 1, thyroid peptidase, dipeptidase such as carnosinase, prolinase, other peptidases such as pronase; and other proteolytic enzymes. In addition, modified products and blended products thereof can be mentioned.

Microorganisms that decompose proteins that can be used in the present invention include:
For example, the genus Aspergillus, the genus Mucor, the genus Rhizopus,
Molds (filamentous fungi) belonging to the genus Penicillium, Monascus, etc.; for example, Streptococcus
ccuushi), Pediococc
us ) genus, Leuconostoc
c) Genus, Lactobacillus (Lactobacillus)
lactic acid bacteria belonging to the genus S), and, for example, Bacillus natt.

), Bacillus subtilis (Bacillus 5u
Bacteria such as Satucharomyces ellipsoitheus (Chasalomyces ellipsoides) and Satucharomyces cerevisiae
Yeasts such as S. siae) and Torula; as well as mutant strains and blended products thereof.

In the present invention, the pressure is reduced at any stage, preferably 50
Although it is a necessary requirement to remove odor components by reducing the pressure to below mmHg, such reduced pressure treatment may also be applied to the starting raw material fish meat itself (or during the treatment with enzymes and/or microorganisms). It may be applied to the modified fish meat after the treatment, or it may be applied continuously, such as by treating with enzymes and/or microorganisms under reduced pressure from beginning to end. It may be applied discontinuously and repeatedly several times at each stage of the manufacturing process of the invention.

As a method for depressurizing treatment, for example, a decompressing device is placed in a closed-type stirring pot, fish meat or its denatured product is placed in it, the pressure is reduced to, for example, 30 nunHg or less, and odor components are removed without heating. Alternatively, a cooled trap may be installed between the stirring pot and the pressure reducing device to remove odor components along with moisture. At this time, if it is necessary to make the water content of the fish meat or its modified product the same as the original, water in an amount equal to the water content in the trap may be added to the system.

Preferred specific examples of the manufacturing method of the present invention are as follows.

First, in order to produce 1 Jl of a homogeneous mixture of fish meat and proteolytic enzymes and/or microorganisms, (1) fish meat and enzymes or/and
(2) adding enzymes and/or microorganisms to the fish meat while applying various mechanical forces under reduced pressure to make it finer; or (3) adding enzymes and/or microorganisms to the fish meat while applying various mechanical forces under reduced pressure. ) After pulverizing fish meat by applying various mechanical forces under reduced pressure, enzymes and/or microorganisms are added and mixed uniformly.

In this case, animal protein sources other than fish meat, vegetable protein sources, animal and vegetable oil sources, and/or carbohydrate sources, such as inorganic salts, fragrances, seasonings, flavor improvers, antibacterial agents, emulsifiers, and coloring agents. It is possible to use a mixture of vitamins, preservatives, sweeteners, enzymes and/or microorganisms that act on fats and oils or carbohydrates, water, and other components.

Examples of the above-mentioned vegetable protein sources include vegetable protein raw materials such as soybean, peanut, cottonseed, sesame, sunflower, and wheat, defatted processed products thereof, and concentrated proteins and isolated proteins derived therefrom.

In addition, the animal protein sources mentioned above include, for example, takafuda, skim milk, condensed milk, whole milk powder, skim milk powder, powdered milk, butter,
Milk or dairy products such as cream and cheese; Livestock meat such as beef, horsemeat, pork, mutton, and chicken; Processed meat products such as smoked meat and dried meat; For example, eggs, dried eggs, frozen eggs, egg yolks, and egg whites. Eggs or egg products; and other animal protein sources such as liver.

Furthermore, the above-mentioned animal and vegetable oil sources include, for example, animal fats and oils such as lard, beef tallow, mutton tallow, horse fat, fish oil, whale oil, and milk fat; for example, soybean oil, linseed oil, safflower oil, sunflower oil, cottonseed oil, and kapok oil. , vegetable oils and fats such as olive oil, corn oil, palm oil, palm kernel oil, sal fat, irisope fat, porneotallow fat, coconut oil; and hydrogenation thereof,
Examples include processed fats and oils obtained through treatments such as transesterification and fractionation, as well as processed fats and oils products such as putter, cream, margarine, and shortening.

Furthermore, the above-mentioned carbohydrate sources include agricultural products containing large amounts of carbohydrates such as rice, wheat, corn, potatoes, and sweet potatoes; powdered products obtained by milling them; and products obtained from the above-mentioned agricultural products, such as rice starch and wheat. Starches such as starch, corn starch, and potato starch; obtained by processing and modifying starch;
Examples include processed or modified starches such as pregelatinized starch and dextrin; saccharides such as sugar, honey, and starch sugar; and pulp or fruit juice of fruits such as apples, oranges, strawberries, and grapes.

Since the enzymes and/or microorganisms start acting on the proteins in the fish meat or the mixture of fish meat and other raw materials when they are mixed into the fish meat or the mixture of fish meat and other raw materials, after the mixing, it is preferably continued under reduced pressure. The mixture must be held at a suitable temperature for a suitable period of time. Such temperature and time need to be selected depending on the type of enzyme and/or microorganism used and the flavor and gelling ability of the target paste protein material, but usually a temperature of 0 to 80°C and a temperature of 0. 5 minutes~
It takes 30 days. 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 enzymes and/or microorganisms are added to fish meat, they are ground or mixed and stirred while applying mechanical force in order to obtain a homogeneous mixture as described above. Also, once a homogeneous mixture is obtained, the application of mechanical force may be stopped, and then the mixture may be aged, and the temperature may be maintained within the range of the above-mentioned mechanical force and thereafter. Throughout ripening, the mixture may be maintained within the temperature and time ranges described above.

The holding temperature of the mixture is, for example, a low temperature range of 0 to 15°C,
It is broadly divided into a medium temperature range of 15 to 35 degrees Celsius and a high temperature range of 35 to 80 degrees Celsius, and when using enzymes, the first stage should be kept in the high temperature range or medium temperature range, and the second stage should be kept in the low temperature range. When microorganisms are used in combination, the first stage is 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. It is also possible to retain it. When only microorganisms are used, it is preferable to keep them in a low temperature range or a 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 content of 5 to 50% (
However, when used in combination with an animal protein source and/or a vegetable protein source as a raw material, it is preferable to adjust the amount to 5 to 60%. If it is less than 5%, the gelling ability will be large, and the texture and texture will be reduced. On the other hand, if it exceeds 50% (60% when used in combination with an animal protein source and/or a vegetable protein source as a raw material), the "smoothness" becomes strong, which is undesirable.

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 cannot be used immediately for the production of fluid or liquid foods. The enzymes and/or microorganisms in the materials are inactivated during the heat treatment process included in the food manufacturing process, or if they are not used immediately for the production of fluid or liquid foods, they must be frozen or It is possible to preserve it by drying it by spray drying or by adding a substance that has the effect of deactivating enzymes and/or microorganisms.

The target products produced in the present invention contain a large amount of protein from fish meat, and include, for example, weaning foods, pudding-like foods, tofu-like foods, yogurt-like foods, hamburger fillers or fillings, minced foods, and protein drinks. , soups, spreads,
Liquid foods for the sick and elderly, sauces, Chawanmushi-like foods,
In some cases, it can be used as a food such as cheese-like foods, mayonnaise-like foods, etc., as it is, and it can also be used as an ingredient for the production of such foods, making it extremely useful.

Further, the target product produced according to the present invention can be mixed with, for example, animal proteins, vegetable proteins, animal and vegetable oils, carbohydrates, etc., and used as foods or materials thereof.

Examples of the present invention are shown below.

Example 1 Thaw frozen pollack fillet, put it in a meat grinder,
Add 3.0g of salt to 100g of minced meat.

0.2 g of dibasic sodium phosphate was added and kneaded using a vacuum crusher to obtain crushed surimi.

Add 0.05 g of pronase (Kaken Kagaku! 11), a proteolytic enzyme, and brotinase "Ama no AJ" to this sowing material.
(manufactured by Ohno Pharmaceutical Co., Ltd.) and 5 mg of lysozyme, which is a bacterial growth inhibitor, were each dissolved in a small amount of water and added.

After the addition is complete, high speed stirring is started. Immediately, the pressure was brought to 10+u+Hg using an aspirator connected to the crusher. Continue running hot water through the jacket until the temperature of the mixture reaches 48°C.
The temperature was maintained at ~50°C, and mixing and stirring were continued for 30 minutes under reduced pressure.

After the crosstalk was completed, the jacket was switched to cold water and the temperature of the mixture was cooled to 10° C. to obtain a paste-like protein material.

This protein material has a creamy texture,
Even after heat processing, it did not lose its properties and had little roughness. In addition, there is no unpleasant odor peculiar to fish meat.
It had a pleasant flavor.

Example 2 Thaw the frozen pollack meat and put it through a meat grinder.
Add 3.0g of salt to 100g of minced meat.

0.2 g of sodium pyrophosphate was added and kneaded using a vacuum crusher to obtain pickled dried fish.

Pancreatin (D), a proteolytic enzyme, is added to this crushed material.
ifco) 0.05g and papain (Ebios Pharmaceutical 1
) Q, 01 g, lysozyme 5, a bacterial growth inhibitor
Each of B was dissolved in a small amount of water and added.

After the addition is complete, high speed stirring is started. Immediately, the pressure was brought to 1Qmmllg using an aspirator connected to the baler. Continue running warm water through the jacket until the temperature of the mixture reaches 50°C.
The temperature was maintained at ~52°C, and kneading and stirring were continued for 30 minutes under reduced pressure.

After the kneading was completed, the jacket was switched to cold water and the temperature of the mixture was cooled to 15° C. to obtain a paste-like protein material.

This protein material has a creamy texture,
Even after heat processing, it did not lose its properties and had little roughness. In addition, there is no unpleasant odor peculiar to fish meat.
It had a pleasant flavor.

Example 3 The fallen meat of walleye pollock was made into a retort pouch in advance, and
After heat-treated at 0℃ for 30 minutes, 3.0 g of common salt and 0.2 g of dibasic sodium phosphate were added to 100 g of fish meat, which was ground with a meat grinder, kneaded with a vacuum crusher, and heated. I got something to hold onto.

To this sown material, 0.1 g of proteinase Amano Aj (manufactured by Ohno Pharmaceutical Co., Ltd.), which is a proteolytic enzyme, 0.01 g of papain (manufactured by Epios Pharmaceutical Co., Ltd.), and 7 mg of lysozyme, which is a bacterial growth inhibitor, were each dissolved in a small amount of water and added. did.

After the addition is complete, high speed stirring is started. Immediately, the pressure was brought to 10 mmHH with an aspirator connected to the crusher. Continue to run hot water through Jaquent until the temperature of the mixture is 48~48.
The temperature was maintained at 50°C, and kneading and stirring were continued for 30 minutes under reduced pressure.

After the kneading was completed, the Jaquent was switched to cold water and the temperature of the mixture was cooled to 10° C. to obtain a paste-like protein material.

This protein material has a creamy texture,
Even after heat processing, it did not lose its properties and had little roughness. In addition, there is no unpleasant odor peculiar to fish meat,
It had a pleasant flavor.

When the number of viable bacteria in this material was examined, it was found to be 1.5 x 102, which was significantly low.

Example 4 Defrost frozen pollock fillet, put it in a meat grinder,
3.0 g of common salt and 0.2 g of sodium birophosphate were added to 100 g of the minced meat, and the mixture was kneaded using a vacuum crusher to obtain a minced meat.

To this cutting, 0.1 g of protin AC (manufactured by Daiwa Kasei), which is a proteolytic enzyme, and 5 lysozyme, which is a bacterial growth inhibitor.
mg of each were dissolved in a small amount of water and added.

After the addition is complete, high speed stirring is started. Immediately, the pressure was brought to 29 mm and 11 g using an aspirator connected to the crusher.

Continue running hot water through the jacket until the temperature of the mixture reaches 4.
The temperature was maintained at 8 to 50°C, and kneading and stirring were continued for 15 minutes under reduced pressure.

After the kneading was completed, the jacket was switched to cold water and the temperature of the mixture was cooled to 15° C. to obtain a paste-like protein material.

This protein material has a creamy texture,
Even after heat processing, it did not lose its properties and had little roughness. Also, there is no unpleasant odor peculiar to fish meat (,
It had a pleasant flavor.

When we examined the number of viable bacteria in this material, we found that it had significantly decreased.

Example 5 Thaw frozen pollock pollock meat, put it in a meat grinder,
3.0 g of common salt and 0.2 g of dibasic sodium phosphate were added to 100 g of the ground meat, and the mixture was kneaded using a vacuum crusher to obtain ground meat.

Samoase (a heat-stable proteolytic enzyme) is added to this pickle.
0.1 g (manufactured by Daiwa Kasei) and lysozyme 5+ag, which is a bacterial growth inhibitor, were each dissolved in a small amount of water and added.

After the addition is complete, high speed stirring is started. Immediately, the pressure was brought to 20 mmHg using an aspirator connected to the crusher. Continue to run hot water through the jacket until the temperature of the mixture is 70~70℃.
The temperature was maintained at 72°C, and mixing and stirring were continued for 15 minutes under reduced pressure.

After the kneading was completed, the jacket was switched to cold water and the temperature of the mixture was cooled to 15° C. to obtain a paste-like protein material.

This protein material has a creamy texture,
Even after heat processing, it did not lose its properties and had little roughness. In addition, there is no unpleasant odor peculiar to fish meat,
It had a pleasant flavor.

When we examined the number of viable bacteria in this monthly charge, we found that it had significantly decreased.

Example 6 Walleye pollack droplets were made into retort pouches in advance, and
After heat-treated at 0°C for 30 minutes, 3.0 g of common salt and 0.2 g of dibasic sodium phosphate were added to 100 g of fish meat, which was ground with a meat grinder, kneaded with a vacuum grinder, and heated. I got some crushed meat.

The proteolytic enzyme protein AC10 (
(manufactured by Daiwa Kasei) 0.05g and Samoase (manufactured by Daiwa Kasei) 0
．． 05 g and 5 mg of lysozyme, which is a germ growth inhibitor, were each dissolved in a small amount of water and added.

After the addition is complete, high speed stirring is started. Immediately, the pressure was brought to 30 mdg using an aspirator connected to the crusher. Continue running hot water through the jacket until the temperature of the mixture is 76-7.
The temperature was maintained at 8°C, and mixing and stirring were continued for 15 minutes under reduced pressure.

After the crosstalk was completed, the jacket was switched to cold water and the temperature of the mixture was cooled to 10° C. to obtain a paste-like protein material.

This protein material has a creamy texture,
Even after heat processing, it did not lose its properties and had little roughness. In addition, there is no unpleasant odor peculiar to fish meat.
It had a pleasant flavor.

When we examined the number of viable bacteria in this material, we found that it had significantly decreased.

Example 7 Thaw frozen walleye pollack meat, put it in a meat grinder,
3°Og of common salt and 0.2 g of sodium pyrophosphate were added to 100 g of minced meat, and the mixture was kneaded using a vacuum crusher to obtain crushed ground meat.

Next, high-speed stirring was started, and the pressure was immediately increased to 30 mmHg using an aspirator connected to the disintegrator.

Continue running warm water through the jacket until the temperature of the mixture reaches 7.
The temperature was maintained at 5° C., and kneading and stirring were continued for 15 minutes under reduced pressure.

Thereafter, the mixture was cooled to a temperature of 50"C, and the protein enzyme protease [Amano AJ (Ohno Pharmaceutical Co., Ltd. 0.
05 g and 5 mg of lysozyme, which is a germ growth inhibitor, were each dissolved in a small amount of water and added. Next, kneading and stirring were continued under normal pressure for 30 minutes while maintaining the temperature at 50°C.

After the kneading was completed, the jacket was switched to cold water and the temperature of the mixture was cooled to 10° C. to obtain a paste-like protein material.

This protein material has a creamy texture,
Even after heat processing, it did not lose its properties and had little roughness. In addition, there is no unpleasant odor peculiar to fish meat.
It had a pleasant flavor.

Claims (1)

[Claims] When producing a paste-like protein food or protein material by changing the physical properties of the protein contained in the fish meat by treating the fish meat with a proteolytic enzyme or/and a microorganism that digests the protein,
A method for producing a pasty protein food or protein material, which comprises removing odor components by reducing pressure in at least one of the steps.