JPS6237950B2 - - Google Patents

Description

[Detailed description of the invention] The present invention produces protein (myojelly), which is a precipitate obtained by finely pulverizing animal muscle in a liquid phase and centrifuging it.
[Refer to Japanese Patent Publication No. 58-23053] The present invention relates to a method for improving the water retention capacity of muscle fibers by contacting the same with muscle fibers.

In general, as the freshness of stored meat, fish meat, and crustacean meat decreases, the water retention capacity of the muscle fibers decreases, resulting in cracking of the muscle fibers, resulting in a decrease in quality. Water retention capacity decreases due to leakage of drips, and quality deteriorates due to cracking. Furthermore, in the case of stored meat ham, phenomena such as syneresis occur during product storage, significantly reducing the product value. To this end, methods such as in-die extraction of foreign proteins, tumbling, surface treatment by immersion in common salt, and improvement of water retention using phosphoric acid additives have been carried out.

However, none of these methods substantially improves water retention, and in particular, extensive use of phosphoric acid additives poses various problems and is therefore undesirable.

The present inventors conducted various research studies on the properties of the newly developed and prepared myojelly and its usage, and found that myojelly, unlike the conventionally used protein materials such as surimi, has a remarkable ability to improve water retention. In addition to discovering the effects that can be achieved,
It was confirmed that myojelly has excellent freezing resistance, as well as a flexible and reversible structure similar to that of fresh meat, with the aim of achieving a wide range of properties, from instant denaturation to long-term non-denaturation. The present invention has been completed by allowing arbitrary selection according to the requirements.

The properties of myojelly can be summarized as follows.

Properties of Myojelly: High water retention capacity, adhesive properties, strong gel-forming ability, white color for better appearance, better smell, better taste, Any meat, fish, or crustacean meat that has been severely frozen-denatured will (1) have the cut surface of the muscle crack like a rag, (2) have a reduced water-holding capacity, and (3) produce a large amount of drips when thawed. (4) There are many heated drips (5) The texture deteriorates (6) The value as a food is significantly reduced due to oxidation (7) Some products cannot even be used as food. Conventionally, in the production of meat, foreign proteins such as gluten, vegetable proteins such as soybean isolate protein, animal proteins such as casein, albumin, and surimi are added by methods such as injecting, tumbling, and soaking, and in the case of fish and farmed meat, dilute salt is used. Water retention improvement methods have been implemented, such as immersion in water and the addition of phosphoric acid-based or amino acid-based substances.
To date, there has not yet been anything satisfying in terms of texture.

In other words, muscle as a food consists of salt-soluble proteins, mainly actomyosin, which contribute to water retention, water-soluble proteins, which themselves lack water-retention ability but harden through heat coagulation, and hard proteins. The rich texture of food is formed through synergistic effects such as the denaturation of collagen-based proteins into gelatin, and salt-soluble proteins are particularly important factors for water retention and texture. . However, muscle that has lost its freshness or has been freeze-denatured loses water retention and structure, which are most important for food, due to the influence of water-soluble proteins whose important salt-soluble proteins have enzymatic properties, or the physical and chemical effects of freezing. It ends when it disappears. Therefore, based on the idea that if you replenish the equivalent amount of salt-soluble protein that has deteriorated, its properties should be restored, we actually injected high-quality surimi, such as surimi, into a protein whose main component is salt-soluble protein. It is difficult for the poor protein to penetrate into the muscle tissue, resulting in a hollow-like elasticity, which makes it particularly weak against freezing, and is unsatisfactory in terms of water retention and heat syneresis.

For this purpose, myojelly according to the method of the present invention can be added to muscle whose freshness has decreased or muscle that has been frozen and denatured and then cooked, or the myojelly can be added before freezing and then cooked after thawing, in either case. The high-quality salt-soluble protein penetrates into the details of the muscle tissue, improving the muscle to a degree that has never been achieved before, and improving it to the point where it is almost as good as a fresh product.

It is speculated that the above-mentioned remarkable effect is due to the fact that the protein is sufficiently pulverized in the liquid phase, so there is little denaturation of the protein, and since it is a precipitate obtained by centrifugation, its shape is fine. Ru.

The present invention will be further explained below with reference to Examples.

Example 1 Suspend 1000g of Sukemune Dara Ochimi in an aqueous solution,
The mixture was ground with a homogenizer for 1 minute, the unground portion was removed with a cloth, and the supernatant liquid was removed using a centrifuge with a centrifugal effect of 1000 G or more to obtain 1100 gr of precipitate (myojelly).

The myojelly was diluted 5, 10, 20, 30, and 50 times,
A comparison was made between Sukemune Dara fillet, which had been frozen and stored for one year and made into a sponge, and which was cooked and processed after adding the above-mentioned myojelly by in-die extraction, tumbling, and soaking methods, and that which had been frozen, stored for one month, and then thawed. The additive-free area has a thawed drip of 15
At ~20%, an additional 20-25% of heated drips were generated during cooking processing, but in the myojelly-added group, there were differences in texture due to differences in the addition method or amount, but heated drips were below 2-3%. It exhibited perfect water retention, and the final yield per raw fish exceeded 100% in all cases, and reached a maximum of 160% when injection and tumbling were used together.

The difference in dilution ratio is that when the amount is 5 to 10 times, in-die extraction is not easy due to the nozzle, but when it is 10 times to 30 times, it is good, and when it exceeds 50 times, it is effective in improving water retention, but it does not improve texture. was not satisfied with the improvement.

When 0.1 to 5% salt is added to the diluted myojelly solution (called the blemix method), the more salt added, the stronger the gel elasticity becomes. Results were obtained that showed superior thermal gel-forming ability, that is, superior structure and texture.

Example 2 Suspend 1000g of Shiba shrimp muki in an aqueous solution, grind it for 90 seconds with a homogenizer, remove the unground part with a cloth, apply a centrifugal effect of 1000G or more with a centrifuge, remove the supernatant liquid, and precipitate. (Myo jelly) 1050gr
I got it.

The myojelly was used in the same manner as for the frozen Sukemune cod in Example 1. In the case of Shiba shrimp, the dilution rate is preferably 5 to 20 times due to the swelling properties of myojelly, and as in Example 1, it exhibited perfect water retention and remained the same even after repeated freezing and thawing operations. It was also found that raw myogel was formed within one hour at room temperature after addition of salt in the case of premixed salt, which was significantly faster than the denaturation of myojelly from fish meat.

Claims (1)

[Claims] 1. A novel quality improver for fish meat, which is made of protein obtained as a precipitate by finely crushing and centrifuging animal muscles of the same or different species in water or in a liquid phase (hereinafter referred to as myojelly), is applied to animal muscles. A method for improving water retention of muscle fibers by injecting, tumbling, dipping or applying synergistic action with common salt.