JPS60130349A - Emulsified oil and fat composition - Google Patents

Abstract

PURPOSE:To provide an emulsified oil or fat composition, containing a product obtained by treating fish meat with enzyme or microorganism, and useful as an additive for kneading in a spread, processed wheat flour food, etc. CONSTITUTION:Fish meat is mixed with a proteinase and/or protein-digesting microorganisms, and left for 5min-30 days at 0-60 deg.C. The obtained product contains (A) 0.1-15wt% composition (solid basis) wherein the ratio of the water- soluble nitrogen-containing component to the total nitrogen-containing component is preferably 20-50%, (B) 10-90wt% edible animal and vegetable oil or fat, and (C) water.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an emulsified oil and fat composition made from fish meat that can be used for kneading into spreads and flour processed foods.

Conventionally, fish meat has been mainly used to produce fish paste products, and fish paste products are the main processed foods made from fish meat, which is an important protein material in Japan. It is thought that the value of fish meat as a protein material will increase dramatically if it can be used not only as a raw material for various foods but also as a raw material for various foods.

Against this background, the present inventors aimed to increase the value of fish meat by expanding its use as a protein raw material.
Based on the idea that it is possible to use fish meat to produce an emulsified oil composition that is beneficial to health, we have been investigating the possibility of producing it. As a result, the present inventors found that fish meat, which cannot be used as a component of emulsified oil compositions as it is because it has the property of gelatinizing when heated, is treated with proteolytic enzymes and microorganisms that digest proteins. The present inventors have discovered that it is possible to produce a substance that can be used as a haze for emulsified oil and fat compositions by eliminating the gelling ability and improving the texture, flavor, and physical properties of the protein.

That is, the present invention provides a product obtained by treating fish meat with a proteolytic enzyme or/and a microorganism that digests proteins, with a solid content of 0.1 to 15% (by weight, hereinafter the same), edible animal and vegetable oils and fats. The present invention provides an emulsified oil/fat composition comprising an oil-in-water emulsion containing 10 to 90% of oil and water.

Fish meat that can be used in the present invention (here, fish usually refers to marine animals that can be used for seafood processing) include those obtained by harvesting various raw material fish, and those obtained by collecting meat from various raw fish, for example, Various kinds of fish meat or processed fish meat can be mentioned, such as ground fish meat obtained by purification such as bleaching, dehydration, etc., and frozen ground fish meat obtained by freezing the same, but ground fish meat and frozen ground fish meat are particularly preferable. For example, walleye cod, flounder, flatfish, sea bream, sardines, mackerel, saury, horse mackerel, squid, bonito, tuna, marlin, puri, salmon, trout, herring, menuke. , sharks, octopuses, shrimp, whales, rockfish, croakers, cutfish, shellfish, etc.

Examples of proteases that can be used in the present invention include acrosin, urokinase, uropepsin, elastase, enteropeptidase, cathepsin, kallikrein,
Proteinases such as kininase 2, chymotrypsin, chymopapain, collagenase, streptokinase, subtilisin, thermolysin, trypsin, thrombin, papain, pancreatopeptidase, ficin, plasmin, renin, reptilase, rennin, etc.; e.g. arginine aminopeptidase, oxina- enzyme, aminopeptidase such as leucine aminopeptidase, angiotensinase, angiotensin converting enzyme, insulinase, such as arginine carboxypeptidase,
Examples include carboxypeptidases such as kininase 1 and thyroid peptidases, dipeptidases such as carnosinase and prolinase, and other peptidases such as pronase; and other proteolytic enzymes, as well as modified and blended products thereof.

Microorganisms that digest proteins that can be used in the present invention include:
For example, Aspergillus, Mucor, Rhi
Genus zopus, Penicilliu
Molds (filamentous fungi) belonging to the genus Monascus, etc.; for example, Streptococcus (S
trep tococcuS), Pediococcus (Pediococcus), Leuconostoc (
Leuconostoc), Raftonochilus (L
lactic acid bacteria belonging to the genus Actobacillus, etc., and, for example, Bacillus na
tt.

), Bacillus subtilis (Bacillus su
btili5); for example, Sa'ccharomyces elipsobuus (Sa'ccharomyces el);
lipsojdeus), Saccharomyces cerevisi
Yeasts such as Y. ae) and Torula; and mutant strains and combination products thereof.

The emulsified oil and fat composition of the present invention contains, in addition to the product obtained by treating fish meat with proteolytic enzymes and/or microorganisms that digest proteins, and edible animal and vegetable oils and fats, for example, animal proteins other than fish meat, vegetable proteins, One or more selected from the group consisting of carbohydrates and products obtained by the action of enzymes and/or microorganisms on carbohydrates, and/or vitamins, amino acids, highly unsaturated fatty acids, and plants. It may contain one or more selected from the group consisting of extracted components, and/or other components such as various inorganic salts, fragrances, colorants, flavors, preservatives, and various ingredients. These can be mixed at any stage of the manufacturing process, but at any stage before or during the treatment of fish meat with proteolytic enzymes and/or microorganisms that digest proteins.
By uniformly mixing these substances or their sources in the system, it is possible to produce a system in which the substances or their sources are homogeneously mixed with the fish meat-derived product. However, since edible animal and vegetable oils and fats may reduce the effects of enzymes and microorganisms, it is better to add them after the treatment with enzymes and microorganisms has been completed.

Examples of animal and vegetable oil sources used in the present invention include animal fats and oils such as lard, beef tallow, mutton tallow, horse tallow, fish oil, whale oil, and milk fat; for example, soybean oil, linseed oil, safflower oil, sunflower oil, and cottonseed oil. , capo oil, olive oil, wheat germ oil,
Vegetable oils and fats such as corn oil, palm oil, palm kernel oil, sal fat, irisope fat, porneotallow fat, coconut oil: and processed oils and fats obtained by subjecting them to treatments such as hydrogenation, transesterification, and fractionation, and, for example, Examples include processed oil products such as butter, cream, margarine, and shortening.

In addition, the vegetable protein sources used in the present invention include, for example, 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. can be given.

In addition, animal protein sources include milk or dairy products such as high-fat milk, skim milk, condensed milk, whole milk powder, skim milk powder, infant formula, butter, cream, and cheese; for example, beef, horse meat, pork, mutton, chicken, etc. processed meat products such as smoked meat and dried meat; eggs or egg products such as eggs, dried eggs, frozen eggs, egg yolks and egg whites; and other animal protein sources such as liver.

Furthermore, 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;
Starch obtained from the above agricultural products, such as rice starch, wheat starch, corn starch, potato starch; Processed or modified starch obtained by processing or modifying starch, such as pregelatinized starch or dextrin; For example, sugar, Sugars such as honey and starch sugar; examples include pulp or fruit juice of fruits such as apples, oranges, strawberries, and grapes.

One specific embodiment of the method for producing the emulsified oil and fat composition of the present invention is as follows.

First, in order to prepare a homogeneous mixture of fish meat and enzymes or/and microorganisms, the enzymes or/and microorganisms are added to the fish meat and made into fine pieces, or the enzymes and/or microorganisms are added while the fish meat is made into fine pieces, or the fish meat is After pulverizing, enzymes and/or microorganisms are added and mixed uniformly. At this time, if an animal protein source, vegetable protein source, or/and carbohydrate source other than fish meat is used as a raw material, it may be added at the initial stage or at an intermediate stage. , salts such as sodium polyphosphate, fats and oils,
Other ingredients may be added, such as enzymes that act on carbohydrates, microorganisms, water and/or natural antibacterial agents.

When enzymes and/or microorganisms are mixed into fish meat or a mixture of fish meat and other raw materials, they begin to act on the proteins in the fish meat or the mixture of fish meat and other raw materials. Must be held at temperature for an appropriate amount 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 desired paste product, but usually 0 to 60
A temperature of °C and a time of 5 minutes to 30 days are required.

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. Further enzyme or/
After adding microorganisms to the fish meat, it is mixed and stirred carefully to make a homogeneous mixture as described above, but while continuing such operations, the temperature and time should be maintained within the above range. Alternatively, once a homogeneous mixture is obtained, the operations of pulverizing or mixing and stirring may be stopped, and then the mixture is aged at the temperature and time described above through this operation and the subsequent aging. It may be kept within the range.

The holding temperature of the above mixture during grinding or mixing, and in some cases aging, is, for example, 0 to 15
It is roughly divided into the low temperature range of 15 to 35 °C, and the high temperature range of 35 to 60 °C.
The first stage may be held in a high temperature range or a medium temperature range, and the second stage may be held in a low temperature range.Also, when enzymes and microorganisms are used together, the first stage may be held in a high temperature range, a medium temperature range, or a low temperature range. It is also possible to treat with enzyme only, and then, if necessary, after cooling, microorganisms are added, mixed uniformly, and kept in a medium or low temperature range. Moreover, when only microorganisms are used, it is preferable to keep them in a low temperature range or a medium temperature range.

The product obtained in this way usually has a proportion of water-soluble nitrogen-containing components of 20 to 50% of the total nitrogen-containing components (however, animal protein sources and/or vegetable protein sources are used in combination with fish meat as raw materials). If it is less than 20%, gelling ability remains and it is not suitable as a salad dressing-like food ingredient in terms of physical properties, flavor, and texture; If the amount exceeds 60% when an animal protein source and/or a vegetable protein source is used in combination with fish meat as a raw material, the "bitterness" becomes strong and is not preferred.

The product thus obtained is treated with an aqueous medium such as water and an aqueous solution in which other components are dissolved, if necessary.
If necessary, the mixture may be further ground and mixed, and then mixed and emulsified with edible fats and oils to form an oil-in-water emulsion to obtain the final desired product.

Inactivation of enzymes and microorganisms may be carried out at the product stage or by a final heat sterilization treatment.

Another specific embodiment of the method for producing an emulsified oil and fat composition of the present invention is that in the above embodiment, any step or During the treatment, the edible oil or fat or its source is uniformly mixed and emulsified in the system, and finally the ratio of water-soluble nitrogen-containing components to the total nitrogen components in the emulsified system is 20 to 50.
% (however, if animal protein sources and/or vegetable protein sources are used together with fish meat as raw materials, it is treated with enzymes and/or microorganisms until it reaches 20% to 60%), and then the enzymes and microorganisms are inactivated. This is a method for obtaining the emulsified oil and fat composition of the present invention.

In any of the above production methods, the entire emulsified oil and fat composition finally obtained is shredded so that the fish meat-derived product is 0.1 to 15% in terms of solid content and the edible vegetable oil is 10 to 90%. Each component may be mixed and used, and an emulsifier, an emulsion stabilizer, etc. may be used in combination to make the emulsion more stable.

The emulsified oil and fat composition of the present invention contains fats and oils, proteins, oligopeptides, acyic acid, etc., and includes foods such as noodles, bread, rice crackers, pies, biscuits, crackers, dumpling wrappers, cakes, and choux wrappers. Not only can it be used for kneading or surface treatment, but it can also be used as a spread to spread on bread, etc.
It can be used for soaking and filling various foods, and is used for various purposes such as nutritional enrichment, flavor improvement, baked-in improvement, and texture improvement.

Reference examples and examples of the present invention are shown below.

Reference Example 1 Frozen pollack minced meat is thawed naturally, and then passed through a meat grinder. Put 100g of such surimi into a tfJ machine and add 3g of salt and 0.2g of disodium phosphate while stirring.
Add. On the other hand, 0.05 g of the proteolytic enzyme pancreatin (manufactured by Wako Pure Chemical Industries, Ltd.) was dissolved in a small amount of water and added.
In order to suppress the growth of bacteria in the surimi, 50 ppm of lysozyme is dissolved in a small amount of water and added, and mixed and stirred.

After all the additives have been added, hot water is poured into the jacket of the crusher and the mixture is stirred for 30 minutes while maintaining the temperature of the mixture in the crusher at 50°C. Thereafter, the hot water was changed to cold water containing ice, and the temperature of the mixture was immediately brought to 10°C. Afterwards, this mixture was kept at 10° C. for 48 hours, and a paste-like product was formed, with a proportion of water-soluble protein in the total protein of 28%, a gel strength measured according to density of 70 g/c+J, and no bitter taste. The object ([) was obtained.

Reference Example 2 Frozen pollock minced meat is thawed naturally, and after thawing, it is passed through a meat grinder. 100 g of such surimi was placed in a kneader, and while stirring, 3 g of common salt and 0.2 g of sodium phosphate were added, while 0.05 g of proteolytic enzyme pronase (manufactured by Kaken Chemical Co., Ltd.) was dissolved in a small amount of water and added. do.

After adding all the additives, pour warm water into the kneader and keep the temperature of the mixture in the kneader at 50°C.
Stir for 0 minutes. Thereafter, the hot water is changed to cold water containing ice, and the temperature of the mixture is immediately brought to 10°C. When the temperature of the mixture reached 10°C, three strains of lactic acid bacteria, Stresobucosoccus lacteis, Strenopcosoccus thalemoris, and Lactobacillus casei, which had been cultured in a 10% skimmed milk powder, were added. 10 g of a culture solution having a number of 108 to 109/ml is added to the mixture and mixed and stirred for 10 minutes.

The mixture was then held at 10°C for 72 hours.
The proportion of water-soluble protein in the total protein is 40%, and the gel strength measured according to the conventional method is almost 5 g/c+ (
A paste-like product (■) with a slight aroma and no bitter taste was obtained.

Reference Example 3 Frozen pollack minced meat is thawed naturally and passed through a meat grinder. 100 g of the surimi was placed in a crusher, and while stirring, 2.5 g of common salt and 0.3 g of sodium polyphosphate were added, and the mixture was made into a paste while stirring.

When it becomes paste-like, soybean protein proton M (Japan protein ■i
! Add 20g of the mixture and stir to form a uniform paste. On the other hand, proteolytic enzyme pronase (manufactured by Kaken Chemical Co., Ltd.) 0.
Dissolve 0.8 g in a small amount of water and add. In order to suppress the growth of bacteria in the surimi, 50 ppm of lysozyme is dissolved in a small amount of water and added, and the mixture is mixed and stirred.

After adding all the additives, pour warm water into the jacket of the crusher and keep the temperature of the mixture in the atomizer at 50°C.
Stir and mix for 0 minutes. Immediately after mixing, the hot water in the jacket is changed to cold water, and the temperature of the mixture in the crusher is immediately brought to 10"C. After that, this mixture is kept at 10"C for 48 hours, and the water solubility in the total protein increases. A paste-like product (1) with a protein content of 30%, smooth egg weight, and no bitterness was obtained.

Reference Example 4 Frozen pollock minced meat is thawed naturally and passed through a meat grinder. Put 100g of the ground meat into a crusher and add 3g of salt and 0.2g of disodium phosphate while stirring.
Add and mix well to form a paste. When the mixture becomes paste-like, add 15g of sodium caseinate and mix evenly until the mixture is no longer fluffy. On the other hand, 0.06 g of the proteolytic enzyme pronase (manufactured by Kaken Chemical Co., Ltd.) was dissolved in a small amount of water and added, and 50 pp of lysozyme was added to suppress the growth of bacteria in the surimi.
Dissolve m in a small amount of water and add, mix and stir.

After adding all the additives, pour warm water into the jacket of the crusher [3] while keeping the temperature of the mixture in machine a at 50°C.
Stir and mix for 0 minutes. After that, the hot water is changed to cold water containing ice, and the temperature of the mixture in the sowing machine is immediately brought to 10°C. Thereafter, this mixture was kept at 10°C for 48 hours, resulting in a smooth and homogeneous paste-like product (I
V) was obtained.

Reference Example 5 Frozen pollack minced meat is thawed naturally and then passed through a meat grinder. 100 g of the ground meat was placed in a crusher, and while stirring, 3.0 g of common salt and 0.2 g of sodium polyphosphate were added to prepare surimi paste. Once the surimi paste is made, 20 g of safflower oil containing 300 ppm of the antioxidant α-tocopherol is gradually added while stirring to create an emulsion. On the other hand, 0.07 g of proteolytic enzyme pronase (manufactured by Kaken Chemical Co., Ltd.) and 50 ppm of lysozyme to suppress the growth of bacteria in the surimi were each added to a small amount of water.

After adding all the additives, pour warm water into the jacket of the crusher and keep the temperature of the mixture in the crusher at 50℃.
Stir to mix for a minute. Then, switch the hot water to cold water and bring the product temperature to 10'C.

This mixture was then held at 10°C for 48 hours.
A smooth paste-like product (■) without bitterness was obtained, in which the proportion of water-soluble protein in the total protein was 25%, and the gel strength measured according to a conventional method was 7 g/-.

Reference Example 6 100g of frozen walleye pollack thawed and ground in a meat grinder is placed in a crusher, and 3.0g of salt and 0.2g of sodium birophosphate are added and kneaded to create a paste. . 25 g of wheat flour is added to the paste and kneaded to obtain a homogeneous mixture. In a mixture like this, 0.1 g of proteolytic enzyme vancreatin (manufactured by Difco), 0.1 g of proteinase "Amano JA (manufactured by Ohno Pharmaceutical), and 70 ppm of lysozyme to suppress the growth of bacteria were each dissolved in a small amount of water. Add the mixture and mix at high speed for 30 minutes to bring the temperature of the mixture to 50°C.After kneading, fill in a container and heat at 15°C.
After holding for 120 hours, a paste-like product (■) was obtained that was homogeneous, smooth, had no bitter taste, and had a water-soluble protein content of 35% in total protein.

Example I Paste-like products (I) to (■
) (all adjusted to 15% solid content) 120 each
Add 8g of salt, Log mustard, 20g of grated onion, and a little pepper to g, and mix well.

Add 100ml of safflower oil while stirring and roughly emulsify. Thereafter, by stirring using a homomixer (manufactured by Nippon Kakoki), an emulsified composition in the form of a blend is obtained.

When this emulsified composition was applied to bread, it spread well and had no unpleasant fishy odor and was delicious.

Example 2 Paste-like products obtained in Reference Examples 1 to 6 (■) to (■
) (Both were adjusted to 15% solid content) in a beaker, add 100 g of water, and mix at low speed using a homomixer (manufactured by Nippon Kakoki). After mixing, 500 g of salad oil is gradually added by switching the stirring of the homomixer to high speed. After the addition was completed and stirred for 5 minutes, a viscous emulsified composition was produced.

Put 140g of this emulsified composition into a small whipper container, add 100g of flour (thin blade), 100g of sugar, and 100g of egg.
, 1 g of salt, Ig of Peikin Eve powder, and 2 g of rum were added, and the mixture was stirred at high speed for 2 minutes to make a uniform cake batter. - Apply a thin layer of oil to a pound baking mold, line it with paper, and pour the cake batter made above into the mold for about 8 minutes.
Bake in an oven at around 70°C for 40 minutes and a pound cake is completed.

This pound cake was delicious and had no unpleasant fish odor.

Example 3 Pace obtained in Reference Examples 1 to 6: - shaped products CI) to (
■) (Both contain 14-16% solid content derived from fish meat)
The emulsified oil and fat composition of the present invention was obtained by gradually adding 60 g of salad oil to 100 g while stirring and emulsifying the mixture using a homomixer.

When this emulsified oil composition was applied to the surface of bread or kutskii before baking and baked, a product with very good gloss, brown color, and flavor was obtained.

Also, add 40 cc of hot water in which 10 g of the emulsified oil composition and 1 g of salt were dissolved to 100 g of wheat flour, and knead well.
After wrapping it in a wet cloth and leaving it for 30 minutes, a gyoza skin was made using a conventional method, and when gyoza was made using this skin, gyoza with good brown color and flavor was obtained.

Continuation of page 1

Claims (1)

[Claims] The product obtained by allowing proteolytic enzymes and/or microorganisms that digest proteins to act on fish meat has a solid content of 0.1~
15% (by weight, same below), edible animal and vegetable oils and fats 10~
An emulsified oil/fat composition comprising an oil-in-water emulsion containing 90% and water.