JPH11332520A - Production of fish paste product containing acidulated food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To reduce the deterioration of physical properties caused by formulation of an acidulating food product in the production of fish paste products. SOLUTION: In the production of fish paste food products, an acidulating food product, transglutaminase and, when necessary, a pH adjuster are admixed in the production process for fish paste products, for example, boiled fish paste containing acidulating food products.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a sour food-containing water-kneaded product having both the taste and flavor of a sour food and the preferred texture of a fish-paste product (hereinafter sometimes referred to as a water-paste product or simply a pasty product).

[0002]

2. Description of the Related Art Water-mixed products produced by shaving, shaping and heating fish meat are widely used as traditional processed fishery products in Japan. The kneaded products have moderate hardness and peculiar resilience, and are suitable for various kinds of cooking in that the texture and taste of the dough are light and the taste and flavor are light and light.

[0003] On the other hand, with changes in eating habits and diversification of tastes, changes in texture, taste and flavor are also required for products.

Among these, various efforts have been made to improve the texture, such as imparting a crab, shrimp, scallop, meat texture or tofu-like soft and brittle texture.

[0005] In the diversification of taste and flavor, a method of wrapping kneaded miso in kamaboko for miso (Japanese Unexamined Patent Publication No.
JP-A-5-162960) and a method of heating and deactivating a protease in miso and then kneading the miso directly into a kamaboko (Japanese Patent Application Laid-Open No. 63-164868).

However, among these, the seafood kneaded products using sour foods, which are traditional Japanese foods, cannot form physical properties as a basic kneaded product. It has never been commercialized.

On the other hand, in recent years, ε
-(Γ-Glu) Lys transglutaminase having an action of forming a cross-link (hereinafter sometimes simply referred to as TG)
A technique has been developed in which the product is applied to water-kneaded products such as kamaboko (Japanese Patent Application Laid-Open Nos. 64-10949 and 2-18).
6961, JP-A-4-158765, JP-A-6-113796, JP-A-6-225729, JP-A-8-80176, JP-A-9-299
065 publication).

[0008] However, there has been no report of an example in which transglutaminase is added to a water-kneaded product containing a sour food such as a kamaboko containing a sour food.

When a sour food is added to a water-kneaded product, the texture of the product is remarkably softened by an acidic component in the sour food, and its inherent elasticity is lost, so that the texture of the kneaded product cannot be obtained.

[0010] Generally, sour foods often contain a large amount of salt, but plum meat usually contains 8 to 12% of sodium chloride. The salt content is too high and salty. In addition, the pH of a so-called sour food is 3 to 5 while the pH of a normal kamaboko product is about 7, and the texture becomes brittle when the mixing ratio of the sour food in the kneaded product increases.
Lose its elasticity.

[0011]

SUMMARY OF THE INVENTION Under the background of the prior art described in the preceding paragraph, an object of the present invention is to provide a fishery paste product which is imparted with the taste and flavor of sour foods and which also maintains the original texture. It is in.

[0012]

Means for Solving the Problems The present inventors have conducted intensive studies on a method for obtaining a novel water-mixed product having a specific texture and imparting a favorable taste and flavor of sour foods. It has been found that a desired product can be obtained by using a food, transglutaminase, and preferably a pH adjuster together, and the present invention has been completed based on such findings.

[0013] That is, the present invention relates to a method for producing a seafood kneaded product containing sour food, wherein a sour food, transglutaminase and, if necessary, a pH adjuster are added during the production process of the seafood kneaded product.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION The seafood kneaded product containing a sour food of the present invention contains raw materials except for adding a sour food and transglutaminase in a production process of the seafood kneaded product, and using a pH adjuster as necessary. And can be produced according to the usual method for producing water-mixed products.

[0015] Therefore, there is no particular limitation on the fishery kneaded product which is the object of the production method of the present invention. It covers all kneaded products such as kamaboko. In particular, the production method of the present invention is suitable for producing various kamaboko.

As the raw material, various fish meats such as sea bream, eso, guci, scallop and surimi made from them can be used in the same manner as in the case of producing ordinary fishery products.

Further, as auxiliary materials, salt, seasoning, starch, egg white, soy protein (isolated soy protein, concentrated soy protein, extracted soy protein, etc.), corn protein, wheat protein, milk protein (casein, sodium caseinate), etc. The various animal and plant proteins can be used in the same manner as in the case of ordinary fishery paste products.

Conventionally, when a vegetable protein such as soybean protein is added during the production of a water-kneaded product, there has been a problem that the texture is excessively softened. However, as in the present invention, the addition of transglutaminase causes a problem. This problem was also found to be greatly improved. It has also been found that the smell peculiar to vegetable protein can be improved to a level where no masking of vegetable protein is felt by using a sour food, especially plum meat, etc., so that a masking effect is exhibited.

Therefore, plant proteins which have been a little hesitant for the above reasons can be used without hesitation. By using this plant protein, it is possible to reduce the amount of raw material for fish meat such as expensive surimi.

It is also effective to use various protein partial hydrolysates such as wheat protein partial hydrolyzate and milk protein partial hydrolyzate in order to impart flexibility to the physical properties of the kneaded product.

Next, the sour food and transglutaminase, which are the most important features of the present invention, and a pH regulator which may be required will be described in detail.

As the sour food, any kind of sour food can be used. For example, ume meat is a representative, and mayonnaise, various dressings, fruit juices such as lemon, orange and the like are applicable, and the type, form of liquid, powder, paste and the like are not limited.

When sour foods are used, it may be better or necessary to use a pH adjuster in the sense of suppressing the action of acidic components. That is, the effect of using transglutaminase may be significantly exerted when a pH adjuster is used in combination. Incidentally, the optimal pH of transglutaminase is around 6-7.

[0024] The pH adjusting agent used in the present invention includes:
It is an alkaline agent because it is for restoring the decrease in pH due to the addition of sour foods. The kind of the alkaline agent that can be used in the present invention is not particularly limited, and those commonly used can be used. For example, sodium carbonate, sodium hydrogencarbonate (baking soda), calcium hydroxide, phosphates and the like can be used. Can be mentioned.

The amount of the sour food may be limited by the salt content of the sour food, but the taste
It can be determined in consideration of quality such as flavor. For example, in the case of plum meat, the upper limit is about 40% in the product. It goes without saying that the lower limit is the minimum amount at which the effect of using plum meat is exhibited.

As for the increase in the salt content caused by mixing the plum meat, the salt content in the product can be kept constant by reducing the salt used for salting to a maximum of zero.

The decrease in pH due to the sour food can be easily restored by adding a pH adjuster (alkali agent). However, if the addition amount of the sour food is small, it is not necessary to particularly consider the decrease in pH since it is very small, and the necessity of adding an alkali agent is selected as necessary.

Next, transglutaminase will be described.

Transglutaminase is an enzyme that catalyzes an acyl transfer reaction of a γ-carboxamide group of a glutamine residue in a peptide chain of a protein. This enzyme,
When an ε-amino group of a lysine residue in a protein acts as an acyl receptor, an ε- (γ-Glu) Lys bond is formed in and between protein molecules.

As is well known, transglutaminase includes calcium-independent and calcium-dependent ones, and any of these can be used. Examples of the former include those derived from microorganisms (for example,
JP-A-64-27471) and examples of the latter include those derived from guinea pig liver (see Japanese Patent Publication No. 1-50382) and those derived from fish (for example, Nobuo Seki et al. Journal of the Japanese Society of Fisheries Science Vol.56,1
25-132 (1990)) and “Summary of the Abstracts of the Spring Meeting of the Japanese Society of Fisheries, 1990” p. 219). In addition, those produced by genetic recombination (JP-A-1-300889, JP-A-5-199)
883, JP-A-6-225775, JP-A-7-23787, etc.), and any transglutaminase can be used, and the source and production method are not limited.

It is necessary to add transglutaminase in such an amount that the texture of the water-kneaded product is not reduced due to the pH lowering effect of the sour food. Specifically, 0.01 g / g of fish meat protein
５０50 units, preferably 0.5 to 30 units.

If the added amount is less than the above range, the desired effects cannot be achieved in improving the texture of the new kneaded products and maintaining the physical properties after the heat treatment and the acid treatment. On the other hand, if it exceeds the above range, there are disadvantages such as the texture of the kneaded product becoming too hard, and none of the objects of the present invention can be sufficiently achieved.

The production of the water-mixed product of the present invention is carried out according to a method generally used including raw materials, except that as described above, sour foods, transglutaminase and a pH adjuster which may be used if necessary are used. Can be.

[0034] In addition, first, the raw material of the kneaded product is replaced with salt, and then the sour food is added and the mixture is stirred.

When restoring the decrease in the pH of the dough, the pH is adjusted by adding an alkali agent. Generally, its value is p
H of about 6.6 or more and about 7.5 or less is preferable from the viewpoint of stability of the fish meat protein and speeding up of the enzyme reaction. However, if the amount of sour food to be mixed is small and the pH of the dough is
In the case where the pH falls within the range of 6.6 to 7.5, it is not necessary to consider the pH correction.

When the amount of plum meat (sour food) is large and the decrease in pH is remarkably large, the pH is restored by adding an alkali agent with the upper limit of the dough pH before mixing. As an example, when a commercially available plum meat is used, the pH before the plum meat can be restored by adding, for example, 1% by weight of sodium carbonate (anhydrous) of the plum meat.

The kneaded dough after completion of the stirring operation such as shaving is then subjected to molding and heat treatment to produce a kneaded product containing plum meat.

The transglutaminase may be added at any stage. However, it is usually preferable to add the transglutaminase together with a seasoning or the like at a stirring stage such as raisin because it can be homogeneously mixed.

It is preferable to take a step called "sit" in order to sufficiently express the enzymatic action of transglutaminase. However, even when the "sitting" step cannot be taken in the steps such as fried kamaboko, the enzymatic action of transglutaminase is expressed to such an extent that the object of the present invention can be achieved. By the way, in the case of the production method of the present invention, the conventional steps can be combined with the conventional steps without adding a special step for the expression of the enzyme action.

The "sitting" condition may be performed at a temperature in the range of 0 to 50 ° C., preferably 5 to 40 ° C. in order to suppress the action of a protease present in fish meat. The "sitting" time varies depending on the temperature at that time, but is usually 10 minutes to 48 hours, preferably 20 minutes to 2 hours.
It is about 4 hours.

[0041]

The present invention will be described below in detail with reference to examples. However, the technical scope of the present invention is not limited to the following examples.

Example 1 (Kamaboko with plum meat): 800 parts by weight of FA-grade surimi, plum meat (water content 48%, salt 12%)
170 parts by weight, 380 parts by weight of ice water, 40 parts by weight of isolated soybean protein ("Adipron" FT, manufactured by Ajinomoto Co., Inc.), salt 1
0 parts by weight, 3 parts by weight of sugar, 30 parts by weight of mirin, 50 parts by weight of frozen egg white, 100 parts by weight of potato starch ("Essan" Ginrei, manufactured by Ajinomoto Co., Ltd.) and 10 parts by weight of seasonings are transglutaminase enzymes. 4 parts by weight of preparation (Fish protein 1
1.0 unit of transglutaminase per g,
After adding 4 parts by weight of sodium bicarbonate as a pH adjuster after adding “Activa TG-K” (manufactured by Ajinomoto Co., Inc.), the mixture was molded (see Product D, see Table 1 below). As shown in Table 1, for comparison, product A was prepared in exactly the same manner except that both (1) pH adjuster and transglutaminase were not used, and (2) pH adjuster was used. A product prepared in exactly the same manner except that no is used was used as product B, (3)
Product C was prepared in exactly the same manner except that no transglutaminase was used.

Next, all of the products A, B, C and D were given a so-called "sitting" so as to perform an enzyme reaction step at 40 ° C. for 40 minutes. Thereafter, heating was performed in a steaming step at 90 ° C. for 30 minutes to obtain a steamed kamaboko. The transglutaminase was inactivated by this heating.

The four types of steamed kamaboko prototyped in this manner were tested using a rheometer (manufactured by Fudo Kogyo Co., Ltd.) with a 5 mm spherical plunger, using (1) breaking stress (g) and (2) dent. (Mm) was measured. In relation to the sensory evaluation, it is said that (1) has a high correlation with elasticity and (2) has a high correlation with flexibility. In other words, the higher the value of the breaking stress, the more elastic, and the higher the value of the dent, the more flexible. Table 1 shows the values measured by the rheometer and the results of the sensory evaluation by a specialized panel (10 persons).

As is apparent from the results, the product B containing transglutaminase and the product D containing transglutaminase and a pH adjuster were excellent in both physical properties and functionality. In particular, Product D was significantly better.

[0046]

[Table 1]

Example 2 (Kamaboko with mayonnaise): 200 parts by weight of FA grade surimi, 80 parts by weight of commercially available mayonnaise, 180 parts by weight of ice water, isolated soybean protein ("Adipron" FT,
20 parts by weight of Ajinomoto Co., Ltd., 7 parts by weight of salt, 8 parts by weight of sugar, 6 parts by weight of mirin, 20 parts by weight of frozen egg white, 20 parts by weight of potato starch ("Essan" Ginrei, manufactured by Ajinomoto Co.)
3.5 parts by weight of seasonings and 1 part by weight of an enzyme preparation of transglutaminase (1.0 unit of transglutaminase per 1 g of fish meat protein, "Activa" TG-K manufactured by Ajinomoto Co., Inc.) were added, mixed and molded. In this example, it was not necessary to use a pH adjuster. In addition, a sample to which no transglutaminase was added was set as a control.

Next, a so-called "sit" was taken, also serving as an enzyme reaction step at 40 ° C. for 40 minutes. Then, at 90 ° C, 3
Heating was performed in a steaming step for 0 minutes to obtain a steamed kamaboko. The transglutaminase was inactivated by this heating.

The steamed kamaboko thus produced was evaluated in the same manner as in Example 1. As described above, the higher the value of the rupture stress, the more elasticity, and the higher the value of the dent, the more flexible. Table 2 below shows the evaluation results.

[0050]

[Table 2]

As shown in the table, even when mayonnaise was added in an amount of about 15% (inclusive) per product, the experimental plot (the present invention) exhibited firmer and more supple texture, and The mellow flavor of mayonnaise was favorable.

[0052]

According to the present invention, it is preferable to mix sour foods from the viewpoint of taste and flavor when producing a seafood kneaded product, but the resulting deterioration in physical properties can be easily achieved by using transglutaminase together with the original elasticity of the seafood kneaded product. It is now possible to restore the texture to suppleness.
Furthermore, if necessary, by adjusting the pH with an alkaline agent, it has become possible to obtain a fishery paste product having the taste and flavor of a sour food and a unique texture that could not be obtained by conventional techniques.

The water-kneaded product obtained by the present invention has a texture peculiar to the kneaded product and a favorable pure Japanese flavor in which the flavor of sour food and the texture of fish meat are perfectly integrated.
In addition, when a vegetable protein is used, it is possible to prevent a reduction in flavor and a softening of the texture that occur inevitably.

Furthermore, as the taste and flavor of sour food can be added to the kneaded product, countless products can be used in combination with ingredients (animals, seafood, vegetables, seaweed, etc.) that match the taste and flavor of sour food. Has become possible.

Claims (3)

[Claims] 1. A method for producing a seafood kneaded product containing a sour food, comprising adding and using a sour food and a transglutaminase during the production process of the seafood kneaded product. 2. The method according to claim 1, wherein a pH adjuster is used in combination. 3. The method for producing a fishery paste product according to claim 1, wherein the fishery paste product is a kamaboko containing sour food.