KR920001555B1 - Process for producing food - Google Patents

Abstract

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Description

[Name of invention]

Food recipe

Detailed description of the invention

[Technical Field]

The present invention provides a method of preparing a food, specifically, a fish, livestock meat, soybean, protein, egg white or casein, by adding and mixing a transglutaminase in the presence of calcium salt in a food material containing a protein in the food material The present invention relates to a method for producing a food having improved texture and physical properties or a food having a specific texture and physical properties by changing the properties of the.

[Background]

As a method of improving the texture and properties of foods, conventionally, physical methods such as heating, cooling, stirring, or cutting foods, and chemical methods such as adjusting the pH by adding salt or adding alkaline or acidic substances to foods There is this. Food is mainly composed of components such as protein, lipid, sugar, fiber, vitamin and minerals, and by changing the composition of these components by the above method in the manufacture and processing of food, the food texture, physical properties, color, Taste, smell and nutritional value are changed. In particular, the components related to the texture and physical properties of foods are considered to be proteins, lipids, sugars, and fibers, and development of food quality improvement techniques centering on the change of these components is in progress.

The above-mentioned conventional methods for improving the quality of foods are all to have a strong physical or chemical action on each component in the foods, and are easy to damage the color, taste, smell and nutritional value of the foods, and to produce and process foods. There is a problem such as restricting. In addition, these methods must strictly control the process at the time of manufacturing and processing the food. If this management is insufficient, the color, taste, smell, drying, or productivity of the food may be deteriorated.

Accordingly, it is an object of the present invention to provide a method for producing a food having improved texture and physical properties or a food having specific texture and physical properties without the above problems.

[Initiation of invention]

In order to achieve the above object, the present inventors have conducted various studies. As a result, transglutami is present in the presence of calcium salt in food materials containing a specific protein, ie, fish, livestock meat, soy protein, egg white or casein. When the Naase is added and mixed, the transglutaminase specifically acts only on the protein in the food raw material, alters its properties, and does not nourish other components other than the protein in the food raw material. According to the alteration of, it was found that depending on the type of protein, for example, a unique or common food-improving effect as described in the following ① to ⑤ was produced.

① When transglutaminase is added and mixed with food ingredients containing fish, water retention becomes strong and soft and smooth texture is obtained.

② When transglutaminase is added and mixed with food ingredients containing livestock meat, water retention will be strong and chewy texture will be obtained.

③ When transglutaminase is added and mixed with food ingredients containing soy protein, water retention becomes strong and hard and smooth texture is exhibited.

④ When transglutaminase is added and mixed with food ingredients containing egg whites, the foaming stability of egg whites is improved, resulting in a smooth, sponge-like texture.

⑤ When transglutaminase is added to and mixed with casein-containing food ingredients, it exhibits a strong stickiness and a smooth texture.

Since the present invention has been made based on the above findings, transglutami in the presence of calcium salt in 100 parts by weight of food ingredients containing one or two or more selected from the group consisting of fish, livestock meat, soy protein, egg white and casein It is to provide a method for producing a food characterized by adding and mixing 0.001 to 5 parts by weight of naase.

Hereinafter, the manufacturing method of the foodstuff of this invention is demonstrated in detail.

In the present invention, the food raw material to be modified by transglutaminase contains one or two or more selected from the group consisting of fish, livestock meat, soy protein, egg white and casein, and transgluta The form of the above-mentioned food raw material at the time of acting on the taminase may be determined depending on the type and purpose of use, and may be in the form contained in the raw material or as it is.

Specifically, the food raw materials containing fish include ground meat, minced meat, fillet, fish freeze-dried powder, and the like of various fish. Grinded mashed meat, sliced grains, and the like, food ingredients containing the soy protein include soy milk, soy flour, etc., raw foods containing egg whites raw egg whites and dried egg whites and frozen egg whites Processed eggs such as the above, and casein-containing food raw materials include milk, skim milk powder, casein powder and the like.

As the transglutaminase used in the present invention, it is preferable to use purified high-purity ones. However, the purified crude product may be used to some extent.

The amount of the transglutaminase added is 0.001 to 5 parts by weight, preferably 0.01 to 5 parts by weight based on 100 parts by weight of the food raw material. If the added amount is less than 0.001 part by weight, the effect of transglutaminase binding to the protein in the food ingredient is low, and the effect is small. If the amount exceeds 5 parts by weight, the effect appears in a short time, making the processing operation difficult.

In addition, in the present invention, in order to further improve the quality improvement effect of the food, calcium salt is added and mixed in addition to the transglutaminase. Such calcium salts include calcium chloride, calcium carbonate, calcium sulfate, calcium phosphate and the like. .

The amount of the calcium salt added is preferably 0.001 to 2 parts by weight, more preferably 0.005 to 0.1 parts by weight, and less than 0.001 parts by weight, and more than 2 parts by weight of the taste of the food, based on 100 parts by weight of the food raw material. This is not good as it will be different. And when calcium salt is already contained 0.1mM or more in a food raw material, it is not necessary to add the calcium salt.

Therefore, in order to implement the present invention, at any stage of the food manufacturing and processing process, the transglutaminase and calcium salt may be added and mixed to the food raw material in an amount within the above range. In accordance with commercial law.

Example 1

3 g of salt was added to 100 g of crushed pollack meat (SA) and mixed by a small fast cutter, and then 2 mg of transglutaminase lyophilized powder was added and mixed again. The obtained paste mixture was filled into a vinyl tube and heated to 30 ° C. for 1 hour, and then heated to 90 ° C. for 20 minutes to prepare a gel (the present invention). In contrast, a gel (control) was prepared in the same manner as above except that no transglutaminase lyophilized powder was added.

The physical properties of the present invention and the control product were measured with a rheometer, and the measurement results of JS (jelly strength), concave, and whiteness are shown in Table-1 below.

Table-1

From the results shown in Table-1, it can be seen that the present invention has superior JS, concaveness, and whiteness as compared to the control. In addition, the sensory test was performed on the present invention and the control product, and the present invention was very water-retaining and soft to the control product.

Example 2

100 g of egg whites were foamed with a homogenizer by adding 2 mg of transglutaminase powder and 50 mg of calcium chloride, and the foaming stability was observed after 30 minutes. The results are shown in Table-2 below.

TABLE 2

As apparent from the results shown in Table 2, the present invention to which the transglutaminase was added was superior in foaming stability to the control (eg, egg white without transglutaminase).

Example 3

30 g of small plasma lyophilized powder and 0.5 g of calcium chloride were added to 1000 ml of milk, followed by stirring for 1 hour. Using this milk as a raw material, yoghurt was prepared according to the conventional method (using bifidus bacteria). When the obtained yoghurt was subjected to the sensory test, the result was very smooth, strong stickiness, and very good texture compared to normal yoghurt.

Example 4

1000 ml of soy milk was warmed to about 70 ° C., and 7 g of calcium sulfate was added thereto and stirred slowly. After preserving this liquid at 70 degreeC for 5 minutes, and cooling, when it became 35-40 degreeC, 10 mg of transglutaminase was added, it stirred slowly, and the obtained suspended protein was transferred to the mold, it shape | molded, it solidified, Foods such as tofu were prepared. The obtained tofu-like food was harder and more water-retaining than conventional tofu, and it was good to show a new texture with a smooth texture to the mold.

Example 5

1 kg of ground meat, ground, egg whites, 30 g, 30 g of bovine plasma protein, and 1 g of calcium chloride were added and stirred well, and then heated gel (invention) was prepared according to a conventional method. In contrast, a heating gel (control) was prepared in the same manner as above except that no plasma protein was added.

The physical properties of the present invention and the control product were measured with a rheometer, and the measurement results of JS, concave, and whiteness are shown in Table-3 below.

Table-3

From the results shown in Table-3, it can be seen that the present invention is superior in JS, concaveness, and whiteness as compared to the control.

Example 6

To 100 g of egg white, 30 g of small plasma protein and 1 g of calcium chloride were added to homogenize to foam. Separately, 30 g of salt and 500 g of water were added to 1 kg of crushed livestock meat, and the mixture was stirred and mixed with the foamy egg white, and the molded product was heated to 90 ° C. for 20 minutes. The obtained foamy ground mashed meat gel exhibited a good texture with a very smooth and soft sponge-like feel.

Example 7

Grinded salted pork 700g, pork fat 300g, water 250g, phosphate 1g, calcium chloride 1g and small plasma powder 30g was mixed and stirred. The obtained mixed meat was stuffed into a casing, dried at 40 ° C. for 90 minutes, and heated at 70 ° C. for 60 minutes to prepare a sausage (the invention). In contrast, a sausage (control) was prepared in the same manner as above except that no small plasma powder was added. Compared with the present invention, the product had a very chewy taste, was strong in water retention, and was good.

Industrial availability

According to the manufacturing method of the food of the present invention, the transglutaminase acts specifically on only the protein in the food, and the properties thereof are changed, which does not affect other components in the food. And foods having improved texture and physical properties or foods having unique texture and physical properties without impairing nutritional value and the like.

Claims (3)

A method of producing a food comprising mixing and mixing 0.001 to 5 parts by weight of transglutaminase in the presence of calcium salt to 100 parts by weight of a food material containing one or two or more selected from the group consisting of fish meat and meat. The method of producing a food according to claim 1, wherein the calcium salt is added and mixed in an amount of 0.001 to 2 parts by weight based on 100 parts by weight of the food raw material. The method for producing a food product according to claim 1, wherein the food ingredient contains egg whites.