Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J3/00—Working-up of proteins for foodstuffs
  • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
  • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
  • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
  • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
  • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
  • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
  • A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/66—Proteins

Definitions

• the present invention relates to a method for producing a modified protein-containing food, and a method for modifying a protein-containing food.
• Protein-containing foods such as meat paste products made from beef, pork, etc., such as ham, sausage, and hamburger steak, fish paste products made from fish, such as fish sausage, kamaboko, chikuwa, satsumaage, and hampen, and plant-based products that imitate these products, are required to have a firm hardness and a flexible elasticity.
• meat paste products made from beef, pork, etc. such as ham, sausage, and hamburger steak
• fish paste products made from fish such as fish sausage, kamaboko, chikuwa, satsumaage, and hampen, and plant-based products that imitate these products
• polyphosphates in particular is very effective and is therefore very commonly used in the manufacturing process of processed meat foods.
• it while it can meet many needs, it also has the disadvantage of reducing the texture of the meat's grain and fiber.
• Patent Document 1 As a modification technology that does not use polymerized phosphates, a method for modifying processed meat foods using transglutaminase has been disclosed (Patent Document 1). Although this meets some needs in terms of texture, issues remain, such as reduced yield. Furthermore, a method of using transglutaminase and magnesium chloride in combination with ham (Patent Document 2) has also been disclosed, which is highly effective in improving the hardness and binding properties of ham, but further improvements are expected in terms of the need to label food additives and in terms of yield. As a combination of enzymes and salts, a method of using transglutaminase and calcium chloride or magnesium chloride in the production of adhesive molded foods (Patent Document 3) has been disclosed. However, this method similarly requires labeling as a food additive and is knowledge focused on adhesive strength and appearance, and does not mention the effect of modifying texture.
• the object of the present invention is to provide a modification technique that can modify the texture of protein-containing foods without using polyphosphates.
• the inventors conducted intensive research to solve the above problems and discovered that the texture of protein-containing foods can be improved by adding at least one selected from the group consisting of magnesium salt, magnesium oxide, calcium salt, and calcium oxide (particularly roasted salt containing at least one selected from the group consisting of magnesium salt, magnesium oxide, calcium salt, and calcium oxide) to a food ingredient containing protein and treating it with transglutaminase. Based on this finding, the inventors conducted further research and completed the present invention.
• the present invention is as follows.
• a method for producing a modified protein-containing food comprising treating a food raw material containing (1) a protein and (2) at least one selected from the group consisting of a magnesium salt, magnesium oxide, a calcium salt, and calcium oxide, with transglutaminase.
• the component (2) includes at least one selected from the group consisting of magnesium salts and magnesium oxide, and at least one selected from the group consisting of calcium salts and calcium oxide.
• [4] The method for producing the above-mentioned [1] or [2], wherein the component (2) is roasted salt containing at least one selected from the group consisting of magnesium salt, magnesium oxide, calcium salt, and calcium oxide.
• [5] The method for producing the protein-containing food according to any one of [1] to [4] above, wherein the protein-containing food is selected from the group consisting of processed meat foods, processed rice foods, processed soybean foods, processed wheat foods, processed egg foods, liquid processed foods, processed dairy foods, processed seafood foods, beverages, and plant-based foods.
• a method for modifying a protein-containing food comprising treating a food raw material containing (1) a protein and (2) at least one selected from the group consisting of a magnesium salt, magnesium oxide, a calcium salt, and calcium oxide, with transglutaminase.
• a magnesium salt or oxide or a calcium salt or oxide (particularly roasted salt containing these compounds) is added to a food material containing protein, and the food is treated with transglutaminase, thereby imparting a favorable texture (firm hardness, flexible elasticity, moistness, or juiciness) to the protein-containing food.
• transglutaminase a favorable texture
• the quality of protein-containing foods can be improved to be equal to or greater than that achieved by using phosphates.
• the present invention is applicable to a wide range of protein-containing foods, such as processed meat products, processed seafood products, and plant-based foods.
• FIG. 1 shows the sample preparation flow in Test Examples 1 to 5.
• the present invention relates to a method for producing a modified protein-containing food.
• the method for producing the modified protein-containing food of the present invention comprises treating a food raw material containing (1) a protein and (2) at least one selected from the group consisting of a magnesium salt, magnesium oxide, a calcium salt, and calcium oxide with transglutaminase (preferably transglutaminase and phospholipase D).
• component (1) protein contained in a food raw material may be abbreviated as “component (1)”
• component (2) at least one selected from the group consisting of magnesium salt, magnesium oxide, calcium salt, and calcium oxide
• the manufacturing method of the present invention includes the following aspects.
• (iii) A method for producing a modified protein-containing food, comprising treating a food ingredient containing (1) a protein and (2) calcium oxide with transglutaminase.
• a method for producing a modified protein-containing food comprising treating a food raw material containing (1) a protein and (2) a calcium salt (e.g., calcium carbonate) with transglutaminase.
• a method for producing a modified protein-containing food product comprising treating a food ingredient containing (1) a protein, and (2) magnesium oxide and a magnesium salt (e.g., magnesium chloride) with transglutaminase.
• a method for producing a modified protein-containing food comprising treating a food ingredient containing (1) a protein, and (2) magnesium oxide and calcium oxide with transglutaminase.
• a method for producing a modified protein-containing food product comprising treating a food ingredient containing (1) a protein, and (2) magnesium oxide and a calcium salt (e.g., calcium carbonate) with transglutaminase.
• a method for producing a modified protein-containing food comprising treating a food ingredient containing (1) a protein, and (2) a magnesium salt (e.g., magnesium chloride) and calcium oxide with transglutaminase.
• a method for producing a modified protein-containing food comprising treating a food ingredient containing (1) a protein, and (2) a magnesium salt (e.g., magnesium chloride) and a calcium salt (e.g., calcium carbonate) with transglutaminase.
• (x) A method for producing a modified protein-containing food, comprising treating a food ingredient containing (1) a protein, and (2) calcium oxide and a calcium salt (e.g., calcium carbonate) with transglutaminase.
• (xi) A method for producing a modified protein-containing food, comprising treating a food ingredient containing (1) a protein, and (2) magnesium oxide and a magnesium salt (e.g., magnesium chloride) and calcium oxide with transglutaminase.
• (xii) A method for producing a modified protein-containing food, comprising treating a food raw material containing (1) a protein, and (2) magnesium oxide and a magnesium salt (e.g., magnesium chloride) and a calcium salt (e.g., calcium carbonate) with transglutaminase.
• (xiii) A method for producing a modified protein-containing food, comprising treating a food raw material containing (1) a protein and (2) a magnesium salt (e.g., magnesium chloride) and calcium oxide and a calcium salt (e.g., calcium carbonate) with transglutaminase.
• a method for producing a modified protein-containing food comprising treating a food ingredient containing (1) a protein, and (2) magnesium oxide and a magnesium salt (e.g., magnesium chloride) and calcium oxide and a calcium salt (e.g., calcium carbonate) with transglutaminase.
• a magnesium salt e.g., magnesium chloride
• calcium oxide and a calcium salt e.g., calcium carbonate
• component (2) contains at least one selected from the group consisting of magnesium salts and magnesium oxide, and at least one selected from the group consisting of calcium salts and calcium oxide.
• examples of magnesium salts include magnesium chloride, magnesium carbonate, magnesium glutamate, magnesium hydroxide, etc., with magnesium chloride, magnesium carbonate, and magnesium glutamate being preferred, and magnesium chloride being particularly preferred.
• examples of calcium salts include calcium chloride, calcium carbonate, calcium bicarbonate, calcium citrate, calcium lactate, calcium sulfate, calcium hydroxide, etc., with calcium citrate, calcium carbonate, calcium lactate, and calcium sulfate being preferred, and calcium carbonate being particularly preferred.
• protein-containing foods include processed foods produced from food ingredients containing protein (hereinafter simply referred to as "food ingredients").
• food ingredients containing protein include meats such as beef, pork, chicken, etc.; fish such as Alaska pollock, hairtail, and threadfin bream; seafood (marine products) such as shellfish, shrimp, crab, octopus, and squid; grains such as rice and wheat; milk, eggs, and proteins derived from plants or animals (e.g., plant proteins such as soy protein and wheat protein; animal proteins such as egg white, milk protein, casein or a salt thereof (e.g., sodium caseinate), and cricket powder).
• meats such as beef, pork, chicken, etc.
• fish such as Alaska pollock, hairtail, and threadfin bream
• seafood (marine products) such as shellfish, shrimp, crab, octopus, and squid
• grains such as rice and wheat
• milk, eggs, and proteins derived from plants or animals e.g., plant proteins such as
• protein-containing foods include processed meat foods such as ham, sausage, hamburger, and fried chicken; processed rice foods such as cooked rice, rice flour bread, and rice vermicelli; processed soy foods such as tofu; processed wheat foods such as bread, noodles, sweets, and dumplings; processed egg foods such as mayonnaise; liquid processed foods such as soup; processed dairy foods such as ice cream, yogurt, and cheese; processed seafood foods such as chikuwa and kamaboko; beverages such as protein drinks and oat milk; and plant-based foods that do not use animal protein.
• processed meat foods such as ham, sausage, hamburger, and fried chicken
• processed rice foods such as cooked rice, rice flour bread, and rice vermicelli
• processed soy foods such as tofu
• processed wheat foods such as bread, noodles, sweets, and dumplings
• processed egg foods such as mayonnaise
• liquid processed foods such as soup
• processed dairy foods such as ice cream, yogurt, and cheese
• processed seafood foods such as chikuwa and kamaboko
• the protein-containing foods may be provided in any manner, such as raw foods, heated foods, frozen foods, aseptically packaged foods, retort foods, dried foods, and canned foods.
• the transglutaminase used in the present invention is an enzyme that has the activity of catalyzing an acyl transfer reaction in which a glutamine residue in a protein or peptide is used as a donor and a lysine residue is used as an acceptor, and transglutaminase of various origins is known, such as those derived from mammals, fish, and microorganisms.
• the transglutaminase used in the present invention is not particularly limited in origin as long as it has the above-mentioned activity, and transglutaminase of any origin can be used, and recombinant enzymes can also be used.
• the transglutaminase used in the present invention may be a commercially available product, and as a specific example, microbial transglutaminase commercially available from Ajinomoto Co., Inc. under the product name "Activa" TG can be used alone or in combination.
• the enzyme activity of transglutaminase is measured by reacting transglutaminase in a reaction system with benzyloxycarbonyl-L-glutamylglycine and hydroxylamine as substrates in a Tris buffer solution at 37°C and pH 6.0, forming an iron complex with the hydroxamic acid produced in the presence of trichloroacetic acid, measuring the absorbance at 525 nm, and determining the amount of hydroxamic acid using a calibration curve.
• One unit (1U) of enzyme is defined as the amount of enzyme that produces 1 ⁇ mole of hydroxamic acid per minute (see JP 64-27471 A).
• the amount of transglutaminase added is, for example, 0.01 to 44.4 U, preferably 0.05 to 22.2 U, more preferably 0.1 to 11.1 U, and even more preferably 1.1 to 5.6 U in terms of enzyme activity per 1 g of protein.
• the amount of transglutaminase added is, for example, 0.01 to 100.0 U, preferably 0.1 to 50.0 U, more preferably 1.0 to 15.0 U, and even more preferably 2.5 to 8.0 U in terms of enzyme activity per 1 g of protein.
• Phospholipase is an enzyme that has the activity of hydrolyzing phospholipids.
• activity units of phospholipase D are measured and defined as follows: 0.1 mL of enzyme solution is mixed with 0.9 mL of substrate solution containing phosphatidylcholine, and reacted at 37° C. for 30 minutes. After the reaction is stopped, 50 ⁇ L of the reaction solution is added to 1 mL of color-developing solution containing choline oxidase, peroxidase, etc., and reacted for 5 minutes. After the reaction is stopped, the amount of pigment produced from choline is measured. The amount of enzyme that liberates 1 ⁇ mole of choline per minute at 37° C. using phosphatidylcholine as a substrate is defined as 1 U (unit).
• the amount of phospholipase D to be added is, for example, 0.01 to 168.0 U, preferably 0.08 to 84.0 U, more preferably 0.8 to 42.0 U, and even more preferably 4.0 to 17.0 U in terms of enzyme activity per 1 g of protein. Furthermore, when phospholipase D is used in the production method of the present invention, the amount of phospholipase D to be added is, for example, 0.1 to 420.0 U, preferably 0.5 to 210.0 U, more preferably 2.0 to 84.0 U, and even more preferably 8.0 to 42.0 U in terms of enzyme activity per 1 g of protein.
• the action time (reaction time) of the enzyme is not particularly limited as long as it is a time during which the enzyme can act on the substrate substance, phospholipid, and examples of such time include 0 minutes or more, 1 minute or more, 3 minutes or more, 5 minutes or more, 10 minutes or more, 20 minutes or more, and 30 minutes or more. Examples of such time include 168 hours or less, 72 hours or less, 48 hours or less, 24 hours or less, 12 hours or less, 6 hours or less, 3 hours or less, 2 hours or less, and 1 hour or less.
• a practical action time is preferably 0 to 168 hours, and more preferably 30 minutes to 148 hours.
• the action temperature is also not particularly limited as long as it is within a range in which the enzyme maintains its activity, and a practical temperature of 0 to 60°C is preferably used.
• the enzyme reaction can be terminated by heating at, for example, 70 to 75°C for 5 to 10 minutes.
• the content of component (2) in the food raw material is, for example, 0.000001 wt % or more, 0.00001 wt % or more, preferably 0.00005 wt % or more, more preferably 0.0001 wt % or more, and even more preferably 0.0002 wt % or more.
• the content of component (2) in the food raw material is, for example, 1.0% by weight or less.
• the content of component (2) in the food raw material is, for example, 0.000001 to 1.0% by weight, 0.00001 to 1.0% by weight, preferably 0.00005 to 0.1% by weight, more preferably 0.0001 to 0.01% by weight, and even more preferably 0.0002 to 0.005% by weight.
• component (2) When two or more compounds selected from the group consisting of magnesium salts, magnesium oxide, calcium salts, and calcium oxide are used as component (2), they may be used in an amount such that the content of each compound in the food raw material falls within the above-mentioned range.
• the component (2) may be a food product (e.g., roasted salt) containing at least one selected from the group consisting of magnesium salts, magnesium oxide, calcium salts, and calcium oxide.
• roasted salt it is preferable to use roasted salt as component (2).
• the "roasted salt” may be any salt that can be used as table salt, and is particularly preferably roasted at 300°C or higher, preferably 380°C or higher, from the viewpoints of improving the texture and ease of handling of physical properties.
• the roasted salt in the present invention may be a mixture of sodium chloride and magnesium chloride roasted, or may be a mixture of concentrated mineral components of seawater containing magnesium roasted together with sodium chloride.
• roasted salt obtained by roasting crude salt (natural salt) made from seawater contains magnesium chloride, magnesium oxide, calcium chloride, and calcium oxide, which are chlorides or oxides of magnesium and calcium in seawater.
• roasted salt when roasted salt is used, it may be used in an amount such that the contents of magnesium salt, magnesium oxide, calcium salt, and calcium oxide in the food raw material fall within the above-mentioned ranges.
• the content of roasted salt in the food raw material is preferably 0.005 to 8.0% by weight, more preferably 0.02 to 6.0% by weight, even more preferably 0.05 to 4.5% by weight, and still more preferably 0.2 to 1.5% by weight.
• commercially available roasted salt for example, Seto Roasted Salt (product name) (Ajinomoto Co., Inc.)
• Seto Roasted Salt product name
• component (2) e.g., roasted salt
• transglutaminase preferably transglutaminase and phospholipase D
• component (2) e.g., roasted salt
• the calcium oxide used may be a food product containing calcium oxide (for example, calcined calcium).
• calcined calcium when used, it may be used in an amount such that the calcium oxide content in the food raw material falls within the above-mentioned range.
• the manufacturing method of the present invention can be manufactured by the same method using the same raw materials as ordinary protein-containing foods, except that the food raw materials containing components (1) and (2) are treated with the enzyme of the present invention.
• the enzyme of the present invention may be allowed to act on the food raw materials at any stage of the manufacturing process of the protein-containing food. It may also be added and allowed to act during the process of manufacturing the protein raw materials.
• the enzyme of the present invention can be allowed to act on the food raw materials by coexisting with the food raw materials as it is, or by preparing an appropriate solution or the like.
• the enzyme of the present invention may be added to the food raw materials, or the food raw materials may be immersed in a treatment solution containing the enzyme of the present invention.
• addition of the enzyme of the present invention.
• the enzymes of the present invention may be added to the food raw materials all at the same time and allowed to act, or may be added to the food raw materials separately, or may be added to the food raw materials separately in any combination and allowed to act. Treatment with the enzyme preparation of the present invention described below can also be carried out in the same manner.
• modified protein-containing foods includes imparting or enhancing a preferable texture (hardness, elasticity, moistness, juiciness).
• modification includes imparting or enhancing a preferable texture (hardness, elasticity, moistness, juiciness).
• the presence or absence of modification can be evaluated according to the sensory evaluation in the test examples described below.
• the present invention also relates to a method for modifying protein-containing foods (hereinafter also simply referred to as the modification method of the present invention), which comprises treating a food raw material containing (1) a protein and (2) at least one selected from the group consisting of a magnesium salt, magnesium oxide, a calcium salt, and calcium oxide, with transglutaminase (preferably transglutaminase and phospholipase D).
• a method for modifying protein-containing foods (hereinafter also simply referred to as the modification method of the present invention), which comprises treating a food raw material containing (1) a protein and (2) at least one selected from the group consisting of a magnesium salt, magnesium oxide, a calcium salt, and calcium oxide, with transglutaminase (preferably transglutaminase and phospholipase D).
• the definition and examples of protein-containing foods, examples of protein-containing food raw materials, the definition, amount added, and method of addition (action time, action temperature, method of terminating the enzyme reaction) of transglutaminase and phospholipase D, and the content of at least one selected from the group consisting of magnesium salts, magnesium oxide, calcium salts, and calcium oxide (roasted salt) in the food raw materials are the same as the definition and examples of protein-containing foods, examples of protein-containing food raw materials, the definition, amount added, and method of addition (action time, action temperature, method of terminating the enzyme reaction) of transglutaminase and phospholipase D, and the content of at least one selected from the group consisting of magnesium salts, magnesium oxide, calcium salts, and calcium oxide in the food raw materials in the production method of the present invention.
• Hardness 5 points compared to the control: The texture is very hard and pleasant. 4 points: The texture is firm and pleasant. 3 points: The texture is slightly hard and pleasant. 2 points: The texture is slightly hard and preferable. 1 point: equal.
• Juiciness compared to the control, 5 points: the texture was very juicy and pleasant. 4 points: The texture is juicy and pleasant. 3 points: The texture is somewhat juicy and pleasant. 2 points: The texture is slightly juicy and pleasant. 1 point: equal.
• the coarse-ground sausage sample 12 produced by adding a combination of roasted salt and 0.50 wt.% of a TG preparation, had improved "elasticity,”"moistness,””juiciness,” and “hardness” compared to sample 3, in which table salt was used instead of roasted salt, suggesting that the combined use of roasted salt and a TG preparation is effective in improving "elasticity,””moistness,””juiciness,” and “hardness.”
• samples 6 and 14 received scores of 3 or more for "hardness,””elasticity,””moistness,” and “juiciness,” indicating that they had a modifying effect on protein-containing foods equal to or greater than that of sample 1, which used polymerized phosphate.
• Samples 3-5, 3-6, 3-8, 3-9, 3-10, 3-11, and 3-13 were scored 3 or more for "hardness,””elasticity,””moistness,” and “juiciness,” indicating that they had a modifying effect on protein-containing foods equal to or greater than that of Sample 3-1, which used a polymerized phosphate.
• Samples 4-4 to 4-16, 4-18, 4-19, 4-21, and 4-22 were scored as 3 or more in terms of “hardness,””elasticity,””moistness,” and “juiciness,” indicating that they had a modifying effect on protein-containing foods equal to or greater than that of Sample 4-1, which used a polymerized phosphate.
• the present invention provides a modification technique that can modify the texture of protein-containing foods without using polymerized phosphates.

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• 2024
  • 2024-01-31 JP JP2024574984A patent/JPWO2024162404A1/ja active Pending
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