JPS60130369A - Production of material for cooked food - Google Patents

Abstract

PURPOSE:To produce a material for cooked foods, suitable for various kinds of cooking, and capable of producing the cooked foods having a good sense of eating and flavor, etc., by incorporating a product obtained by treating fish meat with an enzyme or microorganism with wheat flour. CONSTITUTION:Fish meat is treated with a proteolytic enzyme and/or a microorganism capable of digesting proteins at 0-60 deg.C for 5min-30 days to give a product containing preferably 20-50%, based on the total nitrogen-containing components, water-soluble nitrogen-containing component. The resultant product in an amount of 40-80pts.wt., based on 100pts.wt. wheat flour, solid is mixed with the wheat flour.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a new cooked food material from fish meat, and more specifically, the present invention relates to a method for producing a new cooked food material from fish meat. The present invention relates to a method for producing a material for cooked food using the main raw material.

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

Based on this perspective, the present inventors have conducted research to produce new food materials from fish meat that can be used in various foods, and by treating fish meat with proteolytic enzymes and/or microorganisms that digest proteins. discovered a method to produce such a new food material and had already applied for a patent, but as they continued to develop applications for this new food material in various foods, they decided to combine this new food material and flour in a specific ratio. The present inventors have discovered that by blending these ingredients, it is possible to produce a material for cooked foods that is suitable for various types of cooking and that can also produce cooked foods that have flavors and textures that have never been seen before, and have thus arrived at the present invention.

That is, the present invention is characterized in that 40 to 80 parts by weight of a product obtained by allowing a proteolytic enzyme or/and a microorganism that digests proteins to act on fish meat in terms of solid content is mixed with 100 parts by weight of wheat flour. This is a method for producing a material for cooked food.

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, yellowtail, salmon, trout, herring, menuke. , sharks, octopuses, shrimp, whales, rockfish, croakers, hairtails, 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, pancreatoheftidase, 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 spp., Mucor spp., Rhizopus spp.
Genus zopus, Penicilliu
M), molds (filamentous fungi) belonging to the genus Monascus, etc.; for example, Streptococcus (
lactic acid bacteria belonging to the genus Strep tococcus, the genus Pediococcus, the genus Leuconostoc, the genus Lactobacillus;
n-att.

), Bacillus subtilis (Bacillus su
Bacteria such as Sacc. btiliS); for example, Sacc.
lipsoideus), Saccharomyces cerevisi
Yeasts such as Y. ae), Torula; and mutant strains and combination products thereof.

In addition to the products obtained by treating fish meat with proteolytic enzymes and/or microorganisms that digest proteins, the cooked food materials of the present invention include, for example, animal and vegetable oils, animal proteins other than fish meat, vegetable proteins, and carbohydrates. , and one or more selected from the group consisting of products obtained by the action of enzymes and/or microorganisms on them, and/or vitamins, amino acids, polyunsaturated fats R11, and plants. It can contain one or more selected from the group consisting of extracted components, and/or other components such as various inorganic salts, fragrances, colorants, flavoring agents, preservatives, etc. These substances or their sources may be mixed at any stage of the manufacturing process, but these substances or their sources may be mixed at any stage before or during the treatment of fish meat with proteolytic enzymes and/or protein-digesting microorganisms. By uniformly mixing the substance in the system, it is possible to produce a system in which the substance or its source is homogeneously mixed with the fish meat-derived product.

Examples of such vegetable protein sources include 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.

In addition, animal protein sources include milk or dairy products such as skimmed milk, condensed milk, whole milk powder, skimmed milk powder, infant formula, butter, cream, and cheese; such as beef, horse meat, pork, mutton, and chicken meat. 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.

Further, animal and vegetable oil sources 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, cottonseed oil,
Kapok oil, olive oil, small sprout oil, corn oil,
Vegetable oils and fats such as palm oil, palm kernel oil, monkey fat, iris fat, porneotallow fat, and coconut oil; and processed oils and fats obtained by subjecting them to treatments such as hydrogenation, transesterification, and fractionation, as well as butter and cream. , margarine, shortening, and other processed oil products.

Furthermore, carbohydrate sources include, for example, rice, wheat,
Agricultural products containing large amounts of carbohydrates such as corn, potatoes, and sweet potatoes; Powdered products obtained by milling them; Starches obtained from the above agricultural products, such as rice starch, wheat starch, corn starch, and potato starch; Processing of starch Processed and modified starch obtained by denaturation, such as pregelatinized starch and dextrin; For example, sugars such as sugar, honey, and starch sugar; For example, pulp or fruit juice of fruits such as apples, oranges, strawberries, and grapes. It will be done.

A specific embodiment of the method for producing the product obtained by allowing enzymes or microorganisms to act on fish meat used in 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 animal protein sources, vegetable protein sources, animal and vegetable oil sources, and/or carbohydrate sources are used as raw materials other than fish meat, they may be added at the initial stage or at an intermediate stage.
For example, table salt, disodium phosphate, polyphosphoric acid) I
Other ingredients such as salts such as Jum, oils, fats, enzymes acting on carbohydrates, microorganisms, water and/or natural antibacterial agents may be added.

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. It must be kept at the appropriate 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 gelation ability of the desired product, but usually the temperature is 0 to 60°C and the temperature is 5 minutes to 30 minutes. Days of time 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.

Furthermore, after adding enzymes and/or microorganisms to fish meat, it is finely ground or mixed and stirred to make a homogeneous mixture as described above, but while continuing such operations, it is kept within the above temperature and time range. Alternatively, once a homogeneous mixture is obtained, the operations of pulverizing or mixing and stirring are stopped, and then the mixture is aged at the above temperature. and time.

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. It is also possible to treat with enzyme only in a low temperature range, then add microorganisms after cooling if necessary, mix uniformly, and then maintain 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%, the gelling ability remains and it is not suitable as a beverage ingredient in terms of physical properties, flavor, and texture. 60% if animal protein source and/or vegetable protein source is used in combination with fish meat
), the “bitterness” becomes strong and undesirable.

If the product obtained in this way is left as is, as time passes, the protein decomposition will progress further.
Since the desired physical properties and flavor will change, it is recommended to quickly mix it with flour to prepare the cooked food material of the present invention, freeze it or quickly cook it, and then heat it to inactivate the enzymes and microorganisms. Alternatively, it is necessary to inactivate the enzymes and microorganisms in the product by adding a substance that has the effect of inactivating microorganisms before or during mixing with the flour. Note that if this product is not used immediately as a raw material for the cooked food material of the present invention, it can be preserved without deteriorating its quality by freezing it or adding enzymes or substances that inactivate microorganisms.

In the present invention, the product obtained as described above is mixed with flour 100% of the fish meat-derived product contained therein.
It is an essential condition that the ingredients are mixed in an amount of 40 to 80 parts by weight in terms of solid content. When the resulting material is mixed in such proportions and processed, a food with a very good and unique flavor and texture is obtained; outside this mixing proportion, the aforementioned flavor and texture are lost. I end up. When mixing with wheat flour, water and other various seasonings, fragrances, preservatives, salts, coloring agents and other additives, vegetable protein sources, animal protein sources, animal and vegetable protein sources, carbohydrates as mentioned above are added. Sources or various shellfish can be added.

The prepared food material of the present invention is in the form of powder, dough (dough), etc.
Although the product can take various forms such as
Dough is prepared with a concentration of 0 to 500 parts by weight, and the dough can be formed into various shapes as it is, layered with other food materials, or formed into lumps in other food materials. Conventional foods made from fish meat can be processed by heating them, such as baking, boiling, steaming, or frying, by encasing them, wrapping them in other food materials, or wrapping them in other food materials. It is possible to obtain a cooked food that is new and has good texture, flavor, and texture.

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

Reference Example 1 Frozen pollack minced meat is thawed naturally, and after thawing, it is passed through a meat grinder. Put 100g of such surimi into a crusher and add 3.0g 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, and lysozyme 5 OPPI 1 was added to suppress the growth of bacteria in the surimi.
Dissolve 1 in a small amount of water and add, mix and stir.

Add all additives. Pour warm water into the T11100 jacket and keep the temperature of the mixture in the crusher at 50℃.
Stir for a minute. Thereafter, the hot water is changed to cold water containing ice, and the temperature of the mixture is immediately brought to 10°C. After that, when this mixture was kept at 10°C for 48 hours, the proportion of water-soluble protein in the total protein was 28%, the gel strength measured according to a conventional method was 70 g/-, and a paste-like product with no bitter taste was obtained. Product (1) was obtained.

Reference Example 2 Frozen pollock minced meat is thawed naturally, and after thawing, it is passed through a meat grinder. Put 100g of such surimi into a kneader and add 3.0g of salt and 0.2g of sodium phosphate while stirring.
On the other hand, 0.05 g of proteolytic enzyme pronase (manufactured by Kaken Chemical Co., Ltd.) is dissolved in a small amount of water and added.

After adding all the additives, pour warm water into the kneader and keep the temperature of the mixture in the kneader at 50℃.
Stir for a minute. 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 reaches 10°C, separately use three strains of lactic acid bacteria, Strepcosoccus lactis, Strepcosoccus thalemoris, and Lactobacillus casei, to determine the number of bacteria that had been cultured in the 10% skim milk powder. Culture solution L with 108-109/ml
og into the mixture and mix and stir for 10 minutes. After that, when this mixture was kept at 10 ° C. for 72 hours, the proportion of water-soluble protein in the total protein was 40%, and the gel strength measured according to a conventional method was almost 5 g / cJ,
A paste-like product (■) with a slight aroma and no bitterness 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 to the mixture, and the mixture was made into a paste while stirring.

When the mixture becomes paste-like, 20 g of soybean protein Proton M (manufactured by Nippon Protein Co., Ltd.) is added, and the mixture is stirred and mixed to form a uniform paste-like mixture.

On the other hand, proteolytic enzyme pronase (Kaken Kagaku i!J) 0
．． Strain and add 0.8 g to a small amount of water. 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 all the additives have been added, hot water is poured into the jacket of the crusher and the mixture is stirred and mixed for 30 minutes while maintaining the temperature of the mixture in the crusher at 50°C. Immediately after the mixing is completed, the hot water in the jacket is replaced with cold water, and the temperature of the mixture in the crusher is immediately brought to 10'C. Thereafter, the mixture was heated at 10°C for 48 hours.
When held for a period of time, the proportion of water-soluble protein in the total protein decreases to 3.
0%, a smooth paste-like product (I[l) with no bitterness was obtained based on the egg weight.

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 15 g of sodium caseinate and mix evenly until there are no lumps. 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 all the additives have been added, hot water is poured into the jacket of the crusher and the mixture is stirred and mixed for 30 minutes while maintaining the temperature of the mixture in the crusher at 50'C. Thereafter, the hot water is changed to cold water containing ice, and the temperature of the mixture in the crusher is immediately brought to 10°C. After that, this mixture was kept at 10°C for 48 hours, and the proportion of water-soluble protein in the total protein was 26%, and a smooth and homogeneous paste-like product (
IV) 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 3 oppm 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 dissolved in a small amount of water and added.

After adding all additives, pour warm water into the jacket of the crusher and keep the temperature of the mixture in the crusher at 50°C.
Stir and mix for 0 minutes. After that, switch from hot water to cold water and quickly bring the temperature of the product 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 Thaw the frozen pollock pollock meat and grind it in a meat grinder.Put 100g of the ground meat into a crusher, add 3.0g of salt and 0.2g of sodium pyrophosphate, and knead to form a paste-like substance. create. 25 g of wheat flour is added to the paste and kneaded to obtain a homogeneous mixture. To such a mixture, 0.1 g of proteolytic enzyme vancreatin (manufactured by Difco), 0.1 g of proteinase "Amano JA (manufactured by Ohno Pharmaceutical), and 7 oppm of lysozyme for inhibiting bacterial growth were each dissolved in a small amount of water and added. The mixture is kneaded at high speed for 30 minutes at a temperature of 50°C.After kneading, the mixture is filled into a container and kept at 15°C for 120 hours. A paste-like product (■) with a water-soluble protein content of 35% was obtained.

Examples 1 to 6 2 parts by weight of flour was added to 80 parts by weight of the paste products obtained in Reference Examples 1 to 6 (solid content derived from fish meat was 14 to 16%).
0 parts by weight and a small amount of seasoning were added and kneaded until it became homogeneous to prepare a 'ζ dough. After the dough was left to soak for a while, it was cooked as follows.

(a) Shape into dumplings and add to boiling water.

(b) Dumplings are rolled out flat and baked.

(c) Roll out the dumplings, coat them with bread crumbs, and then fry them in hot water.

2) Roll out the dumplings flat, put the vegetable filling inside, wrap it up, and steam it in a steamer.

All of the prepared foods thus obtained had a unique flavor and texture compared to conventional foods, and were delicious.

Example 7 Paste-like products obtained in Reference Examples 1 to 6 (■) to (■
) (both contain 14-16% solid content derived from fish meat)2
Add 50g of flour to 00g, mix well, and mix 20g of mayonnaise. Shape the above mixture into a koronke shape, put it in frying oil at medium temperature, and fry until browned.

The seasoned food thus obtained had good flavor and texture.

Claims (1)

[Claims] A material for cooked food characterized by mixing 40 to 80 parts by weight of a product obtained by allowing a proteolytic enzyme or/and a microorganism that digests proteins to act on fish meat in terms of solid content per 100 parts by weight of wheat flour. manufacturing method.