WO2024162404A1 - Method for producing modified protein-containing food - Google Patents
Method for producing modified protein-containing food Download PDFInfo
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- WO2024162404A1 WO2024162404A1 PCT/JP2024/003145 JP2024003145W WO2024162404A1 WO 2024162404 A1 WO2024162404 A1 WO 2024162404A1 JP 2024003145 W JP2024003145 W JP 2024003145W WO 2024162404 A1 WO2024162404 A1 WO 2024162404A1
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- WO
- WIPO (PCT)
- Prior art keywords
- foods
- protein
- calcium
- magnesium
- salt
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 137
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 43
- 102000035118 modified proteins Human genes 0.000 title claims abstract description 22
- 108091005573 modified proteins Proteins 0.000 title claims abstract description 22
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 73
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 73
- 108060008539 Transglutaminase Proteins 0.000 claims abstract description 49
- 102000003601 transglutaminase Human genes 0.000 claims abstract description 49
- BRPQOXSCLDDYGP-UHFFFAOYSA-N calcium oxide Chemical compound [O-2].[Ca+2] BRPQOXSCLDDYGP-UHFFFAOYSA-N 0.000 claims abstract description 40
- 239000000292 calcium oxide Substances 0.000 claims abstract description 39
- ODINCKMPIJJUCX-UHFFFAOYSA-N calcium oxide Inorganic materials [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 claims abstract description 39
- 159000000003 magnesium salts Chemical class 0.000 claims abstract description 38
- 159000000007 calcium salts Chemical class 0.000 claims abstract description 37
- AXZKOIWUVFPNLO-UHFFFAOYSA-N magnesium;oxygen(2-) Chemical compound [O-2].[Mg+2] AXZKOIWUVFPNLO-UHFFFAOYSA-N 0.000 claims abstract description 37
- 239000000395 magnesium oxide Substances 0.000 claims abstract description 36
- CPLXHLVBOLITMK-UHFFFAOYSA-N magnesium oxide Inorganic materials [Mg]=O CPLXHLVBOLITMK-UHFFFAOYSA-N 0.000 claims abstract description 36
- 238000000034 method Methods 0.000 claims abstract description 32
- 230000000051 modifying effect Effects 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims description 36
- 108090000553 Phospholipase D Proteins 0.000 claims description 25
- 102000011420 Phospholipase D Human genes 0.000 claims description 20
- 235000012041 food component Nutrition 0.000 claims description 16
- 239000005417 food ingredient Substances 0.000 claims description 16
- 235000007164 Oryza sativa Nutrition 0.000 claims description 9
- 235000009566 rice Nutrition 0.000 claims description 9
- 235000014102 seafood Nutrition 0.000 claims description 9
- 235000020991 processed meat Nutrition 0.000 claims description 8
- 235000021307 Triticum Nutrition 0.000 claims description 7
- 241000209140 Triticum Species 0.000 claims description 7
- 235000021067 refined food Nutrition 0.000 claims description 7
- 235000013601 eggs Nutrition 0.000 claims description 6
- 235000021135 plant-based food Nutrition 0.000 claims description 6
- 235000013361 beverage Nutrition 0.000 claims description 5
- 235000013365 dairy product Nutrition 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 235000010469 Glycine max Nutrition 0.000 claims description 4
- 244000068988 Glycine max Species 0.000 claims description 4
- 238000002715 modification method Methods 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims 2
- 229910019142 PO4 Inorganic materials 0.000 abstract description 12
- 238000012986 modification Methods 0.000 abstract description 7
- 230000004048 modification Effects 0.000 abstract description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 abstract description 7
- 239000010452 phosphate Substances 0.000 abstract description 7
- 239000000463 material Substances 0.000 abstract description 4
- 235000018102 proteins Nutrition 0.000 description 64
- 239000002994 raw material Substances 0.000 description 38
- 235000002639 sodium chloride Nutrition 0.000 description 38
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 34
- 235000013580 sausages Nutrition 0.000 description 33
- 102000004190 Enzymes Human genes 0.000 description 26
- 108090000790 Enzymes Proteins 0.000 description 26
- 238000011156 evaluation Methods 0.000 description 25
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 24
- 238000002360 preparation method Methods 0.000 description 22
- 238000010438 heat treatment Methods 0.000 description 21
- 230000000694 effects Effects 0.000 description 18
- 229910001629 magnesium chloride Inorganic materials 0.000 description 17
- 238000012360 testing method Methods 0.000 description 15
- 229910000019 calcium carbonate Inorganic materials 0.000 description 12
- 235000021317 phosphate Nutrition 0.000 description 11
- 230000001953 sensory effect Effects 0.000 description 11
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 8
- 239000011575 calcium Substances 0.000 description 8
- 229960005069 calcium Drugs 0.000 description 8
- 229910052791 calcium Inorganic materials 0.000 description 8
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 8
- 241000209094 Oryza Species 0.000 description 7
- 239000000243 solution Substances 0.000 description 7
- 241000251468 Actinopterygii Species 0.000 description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 6
- 238000006243 chemical reaction Methods 0.000 description 5
- 238000012790 confirmation Methods 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 5
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 4
- 229920000388 Polyphosphate Polymers 0.000 description 4
- 239000001110 calcium chloride Substances 0.000 description 4
- 229910001628 calcium chloride Inorganic materials 0.000 description 4
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 description 4
- 239000001354 calcium citrate Substances 0.000 description 4
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 4
- 239000001527 calcium lactate Substances 0.000 description 4
- 229960002401 calcium lactate Drugs 0.000 description 4
- 235000011086 calcium lactate Nutrition 0.000 description 4
- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 description 4
- 239000001095 magnesium carbonate Substances 0.000 description 4
- 229910000021 magnesium carbonate Inorganic materials 0.000 description 4
- 235000013918 magnesium diglutamate Nutrition 0.000 description 4
- 229940063886 magnesium glutamate Drugs 0.000 description 4
- MYUGVHJLXONYNC-QHTZZOMLSA-J magnesium;(2s)-2-aminopentanedioate Chemical compound [Mg+2].[O-]C(=O)[C@@H](N)CCC([O-])=O.[O-]C(=O)[C@@H](N)CCC([O-])=O MYUGVHJLXONYNC-QHTZZOMLSA-J 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000001205 polyphosphate Substances 0.000 description 4
- 235000011176 polyphosphates Nutrition 0.000 description 4
- 239000011780 sodium chloride Substances 0.000 description 4
- 239000000758 substrate Substances 0.000 description 4
- 235000013337 tricalcium citrate Nutrition 0.000 description 4
- NEAQRZUHTPSBBM-UHFFFAOYSA-N 2-hydroxy-3,3-dimethyl-7-nitro-4h-isoquinolin-1-one Chemical compound C1=C([N+]([O-])=O)C=C2C(=O)N(O)C(C)(C)CC2=C1 NEAQRZUHTPSBBM-UHFFFAOYSA-N 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 235000011132 calcium sulphate Nutrition 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 238000006911 enzymatic reaction Methods 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 239000013535 sea water Substances 0.000 description 3
- 102000011632 Caseins Human genes 0.000 description 2
- 108010076119 Caseins Proteins 0.000 description 2
- 241000238366 Cephalopoda Species 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- 241000238413 Octopus Species 0.000 description 2
- 239000000853 adhesive Substances 0.000 description 2
- 230000001070 adhesive effect Effects 0.000 description 2
- 235000021120 animal protein Nutrition 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 235000010216 calcium carbonate Nutrition 0.000 description 2
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 2
- 239000000920 calcium hydroxide Substances 0.000 description 2
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 2
- 229960001231 choline Drugs 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 235000015220 hamburgers Nutrition 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- VTHJTEIRLNZDEV-UHFFFAOYSA-L magnesium dihydroxide Chemical compound [OH-].[OH-].[Mg+2] VTHJTEIRLNZDEV-UHFFFAOYSA-L 0.000 description 2
- 239000000347 magnesium hydroxide Substances 0.000 description 2
- 229910001862 magnesium hydroxide Inorganic materials 0.000 description 2
- WTJKGGKOPKCXLL-RRHRGVEJSA-N phosphatidylcholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCCC=CCCCCCCCC WTJKGGKOPKCXLL-RRHRGVEJSA-N 0.000 description 2
- 150000003904 phospholipids Chemical class 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 235000013324 preserved food Nutrition 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000009938 salting Methods 0.000 description 2
- 235000015170 shellfish Nutrition 0.000 description 2
- ZIIUUSVHCHPIQD-UHFFFAOYSA-N 2,4,6-trimethyl-N-[3-(trifluoromethyl)phenyl]benzenesulfonamide Chemical compound CC1=CC(C)=CC(C)=C1S(=O)(=O)NC1=CC=CC(C(F)(F)F)=C1 ZIIUUSVHCHPIQD-UHFFFAOYSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 108010000659 Choline oxidase Proteins 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241001313700 Gadus chalcogrammus Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- AVXURJPOCDRRFD-UHFFFAOYSA-N Hydroxylamine Chemical compound ON AVXURJPOCDRRFD-UHFFFAOYSA-N 0.000 description 1
- 240000005856 Lyophyllum decastes Species 0.000 description 1
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 241001417529 Nemipteridae Species 0.000 description 1
- 102000003992 Peroxidases Human genes 0.000 description 1
- 102000015439 Phospholipases Human genes 0.000 description 1
- 108010064785 Phospholipases Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 241001125843 Trichiuridae Species 0.000 description 1
- 239000007983 Tris buffer Substances 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 125000002252 acyl group Chemical group 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- NKWPZUCBCARRDP-UHFFFAOYSA-L calcium bicarbonate Chemical compound [Ca+2].OC([O-])=O.OC([O-])=O NKWPZUCBCARRDP-UHFFFAOYSA-L 0.000 description 1
- 229910000020 calcium bicarbonate Inorganic materials 0.000 description 1
- 235000011116 calcium hydroxide Nutrition 0.000 description 1
- 238000011088 calibration curve Methods 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 150000001805 chlorine compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 125000000404 glutamine group Chemical group N[C@@H](CCC(N)=O)C(=O)* 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000004698 iron complex Chemical class 0.000 description 1
- 125000003588 lysine group Chemical group [H]N([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])(N([H])[H])C(*)=O 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000020262 oat milk Nutrition 0.000 description 1
- 235000021485 packed food Nutrition 0.000 description 1
- 108040007629 peroxidase activity proteins Proteins 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013597 soy food Nutrition 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006276 transfer reaction Methods 0.000 description 1
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 1
- LENZDBCJOHFCAS-UHFFFAOYSA-N tris Chemical compound OCC(N)(CO)CO LENZDBCJOHFCAS-UHFFFAOYSA-N 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- 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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Abstract
The purpose of the present invention is to provide a modification technique by which the texture of a protein-containing food can be modified without using a polymerized phosphate. This method for producing a modified protein-containing food includes treating a starting food material, which contains (1) protein and (2) at least one selected from the group consisting of a magnesium salt, magnesium oxide, a calcium salt and calcium oxide, with a transglutaminase. In the present invention, a method for modifying a protein-containing food includes treating a starting food material, which contains (1) protein and (2) at least one selected from the group consisting of a magnesium salt, magnesium oxide, a calcium salt and calcium oxide, with a transglutaminase.
Description
本発明は、改質された蛋白質含有食品の製造方法、及び蛋白質含有食品の改質方法に関する。
The present invention relates to a method for producing a modified protein-containing food, and a method for modifying a protein-containing food.
ハム、ソーセージ、ハンバーグ等の牛肉、豚肉等の畜肉を用いた畜肉練り製品、魚肉ソーセージ、かまぼこ、ちくわ、さつま揚げ、ハンペン等の魚肉を用いた魚肉練り製品や、当該製品を模したプラントベース製品等の蛋白質含有食品は、しっかりとした硬さやしなやかな弾力が求められる。
これらの課題を解決するために、多くの改質技術が既に用いられており、特に重合リン酸塩の使用は非常に効果的であるため畜肉加工食品の製造過程においてごく一般的に使用されている。しかし、多くのニーズを実現できる一方で、肉粒感や繊維感が低下してしまうという欠点もある。また、リン酸塩は生体内のカルシウムとリンのバランスを崩すこと、特に重合リン酸塩はその強力な金属封鎖能によりカルシウムを不溶化させその吸収を阻害するということが明らかになりつつあり、リン酸塩を多用する加工食品の消費量が高まる中で、栄養学的にリン酸塩の過剰摂取が問題と考えられるようになってきている。
そのため近年は重合リン酸塩を使用しない蛋白質含有食品の改質技術の開発が求められている。 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.
To solve these problems, many modification techniques have already been used, and the use of polyphosphates in particular is very effective and is therefore very commonly used in the manufacturing process of processed meat foods. However, while it can meet many needs, it also has the disadvantage of reducing the texture of the meat's grain and fiber. It is also becoming clear that phosphates disrupt the balance of calcium and phosphorus in the body, and that polyphosphates in particular have a strong metal-sequestering ability that makes calcium insoluble and inhibits its absorption. As the consumption of processed foods that use a lot of phosphate increases, excessive intake of phosphates is becoming considered a nutritional problem.
Therefore, in recent years, there has been a demand for the development of technology to improve protein-containing foods without using polyphosphates.
これらの課題を解決するために、多くの改質技術が既に用いられており、特に重合リン酸塩の使用は非常に効果的であるため畜肉加工食品の製造過程においてごく一般的に使用されている。しかし、多くのニーズを実現できる一方で、肉粒感や繊維感が低下してしまうという欠点もある。また、リン酸塩は生体内のカルシウムとリンのバランスを崩すこと、特に重合リン酸塩はその強力な金属封鎖能によりカルシウムを不溶化させその吸収を阻害するということが明らかになりつつあり、リン酸塩を多用する加工食品の消費量が高まる中で、栄養学的にリン酸塩の過剰摂取が問題と考えられるようになってきている。
そのため近年は重合リン酸塩を使用しない蛋白質含有食品の改質技術の開発が求められている。 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.
To solve these problems, many modification techniques have already been used, and the use of polyphosphates in particular is very effective and is therefore very commonly used in the manufacturing process of processed meat foods. However, while it can meet many needs, it also has the disadvantage of reducing the texture of the meat's grain and fiber. It is also becoming clear that phosphates disrupt the balance of calcium and phosphorus in the body, and that polyphosphates in particular have a strong metal-sequestering ability that makes calcium insoluble and inhibits its absorption. As the consumption of processed foods that use a lot of phosphate increases, excessive intake of phosphates is becoming considered a nutritional problem.
Therefore, in recent years, there has been a demand for the development of technology to improve protein-containing foods without using polyphosphates.
重合リン酸塩を使用しない改質技術として、トランスグルタミナーゼを用いた畜肉加工食品の改質方法（特許文献１）が開示されているが、食感における一部のニーズは満たすものの、歩留まりが低下するなどの課題が残されている。
更には、ハムに対してトランスグルタミナーゼと塩化マグネシウムを併用するという方法（特許文献２）も開示されており、ハムの硬さや結着性において高い効果を発揮するものの、食品添加物の表示が必要な点や歩留まりにおいては更なる向上が期待されている。
酵素と塩類の組み合わせとしては、接着成形食品の製造においてトランスグルタミナーゼと塩化カルシウム又は塩化マグネシウムを使用する方法（特許文献３）が開示されているが、同様に食品添加物の表示が必要かつ、接着強度や外観に特化した知見であり、食感改質効果については言及されていない。 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.
更には、ハムに対してトランスグルタミナーゼと塩化マグネシウムを併用するという方法（特許文献２）も開示されており、ハムの硬さや結着性において高い効果を発揮するものの、食品添加物の表示が必要な点や歩留まりにおいては更なる向上が期待されている。
酵素と塩類の組み合わせとしては、接着成形食品の製造においてトランスグルタミナーゼと塩化カルシウム又は塩化マグネシウムを使用する方法（特許文献３）が開示されているが、同様に食品添加物の表示が必要かつ、接着強度や外観に特化した知見であり、食感改質効果については言及されていない。 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.
本発明の目的は、重合リン酸塩を使用することなく、蛋白質含有食品の食感を改質し得る、改質技術を提供することである。
The object of the present invention is to provide a modification technique that can modify the texture of protein-containing foods without using polyphosphates.
本発明者は、上記課題解決のために鋭意検討したところ、蛋白質を含む食品原料に、マグネシウム塩、酸化マグネシウム、カルシウム塩、及び酸化カルシウムからなる群から選択される少なくとも１つ（特に、マグネシウム塩、酸化マグネシウム、カルシウム塩、及び酸化カルシウムからなる群から選択される少なくとも１つを含有する焼き塩）を含有させて、トランスグルタミナーゼで処理することで、蛋白質含有食品の食感を改質し得ることを見出した。本発明者は、該知見に基づき、更に検討して、本発明を完成させた。
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.
すなわち、本発明は、以下の通りである。
［１］（１）蛋白質、及び（２）マグネシウム塩、酸化マグネシウム、カルシウム塩、及び酸化カルシウムからなる群から選択される少なくとも１つを含有する食品原料を、トランスグルタミナーゼで処理することを含む、改質された蛋白質含有食品の製造方法。
［２］さらに、ホスホリパーゼＤで処理することを含む、上記［１］記載の製造方法。
［３］前記成分（２）が、マグネシウム塩及び酸化マグネシウムからなる群から選択される少なくとも１つと、カルシウム塩及び酸化カルシウムからなる群から選択される少なくとも１つとを含む、上記［１］又は［２］に記載の製造方法。
［４］前記成分（２）が、マグネシウム塩、酸化マグネシウム、カルシウム塩、及び酸化カルシウムからなる群から選択される少なくとも１つを含有する焼き塩である、上記［１］又は［２］に記載の製造方法。
［５］蛋白質含有食品が、畜肉加工食品、米加工食品、大豆加工食品、小麦加工食品、卵加工食品、液体加工食品、乳加工食品、水産加工食品、飲料、及びプラントベースフードからなる群から選択される、上記［１］～［４］のいずれか１つに記載の製造方法。
［６］（１）蛋白質、及び（２）マグネシウム塩、酸化マグネシウム、カルシウム塩、及び酸化カルシウムからなる群から選択される少なくとも１つを含有する食品原料を、トランスグルタミナーゼで処理することを含む、蛋白質含有食品の改質方法。
［７］さらに、ホスホリパーゼＤで処理することを含む、上記［６］記載の改質方法。
［８］前記成分（２）が、マグネシウム塩及び酸化マグネシウムからなる群から選択される少なくとも１つと、カルシウム塩及び酸化カルシウムからなる群から選択される少なくとも１つとを含む、上記［６］又は［７］に記載の改質方法。
［９］前記成分（２）が、マグネシウム塩、酸化マグネシウム、カルシウム塩、及び酸化カルシウムからなる群から選択される少なくとも１つを含有する焼き塩である、上記［６］又は［７］に記載の改質方法。
［１０］蛋白質含有食品が、畜肉加工食品、米加工食品、大豆加工食品、小麦加工食品、卵加工食品、液体加工食品、乳加工食品、水産加工食品、飲料、及びプラントベースフードからなる群から選択される、上記［６］～［９］のいずれか１つに記載の改質方法。 That is, the present invention is as follows.
[1] 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.
[2] The method for producing the above-mentioned [1], further comprising treating with phospholipase D.
[3] The manufacturing method according to the above [1] or [2], wherein 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.
[6] 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.
[7] The method for modifying the lipid composition according to the above [6], further comprising treating the lipid composition with phospholipase D.
[8] The method for modifying a surface of a material according to the above [6] or [7], wherein the component (2) comprises at least one selected from the group consisting of a magnesium salt and magnesium oxide, and at least one selected from the group consisting of a calcium salt and calcium oxide.
[9] The method for modifying the surface of the salt according to the above [6] or [7], 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.
[10] The method for modifying any one of [6] to [9] 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.
［１］（１）蛋白質、及び（２）マグネシウム塩、酸化マグネシウム、カルシウム塩、及び酸化カルシウムからなる群から選択される少なくとも１つを含有する食品原料を、トランスグルタミナーゼで処理することを含む、改質された蛋白質含有食品の製造方法。
［２］さらに、ホスホリパーゼＤで処理することを含む、上記［１］記載の製造方法。
［３］前記成分（２）が、マグネシウム塩及び酸化マグネシウムからなる群から選択される少なくとも１つと、カルシウム塩及び酸化カルシウムからなる群から選択される少なくとも１つとを含む、上記［１］又は［２］に記載の製造方法。
［４］前記成分（２）が、マグネシウム塩、酸化マグネシウム、カルシウム塩、及び酸化カルシウムからなる群から選択される少なくとも１つを含有する焼き塩である、上記［１］又は［２］に記載の製造方法。
［５］蛋白質含有食品が、畜肉加工食品、米加工食品、大豆加工食品、小麦加工食品、卵加工食品、液体加工食品、乳加工食品、水産加工食品、飲料、及びプラントベースフードからなる群から選択される、上記［１］～［４］のいずれか１つに記載の製造方法。
［６］（１）蛋白質、及び（２）マグネシウム塩、酸化マグネシウム、カルシウム塩、及び酸化カルシウムからなる群から選択される少なくとも１つを含有する食品原料を、トランスグルタミナーゼで処理することを含む、蛋白質含有食品の改質方法。
［７］さらに、ホスホリパーゼＤで処理することを含む、上記［６］記載の改質方法。
［８］前記成分（２）が、マグネシウム塩及び酸化マグネシウムからなる群から選択される少なくとも１つと、カルシウム塩及び酸化カルシウムからなる群から選択される少なくとも１つとを含む、上記［６］又は［７］に記載の改質方法。
［９］前記成分（２）が、マグネシウム塩、酸化マグネシウム、カルシウム塩、及び酸化カルシウムからなる群から選択される少なくとも１つを含有する焼き塩である、上記［６］又は［７］に記載の改質方法。
［１０］蛋白質含有食品が、畜肉加工食品、米加工食品、大豆加工食品、小麦加工食品、卵加工食品、液体加工食品、乳加工食品、水産加工食品、飲料、及びプラントベースフードからなる群から選択される、上記［６］～［９］のいずれか１つに記載の改質方法。 That is, the present invention is as follows.
[1] 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.
[2] The method for producing the above-mentioned [1], further comprising treating with phospholipase D.
[3] The manufacturing method according to the above [1] or [2], wherein 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.
[6] 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.
[7] The method for modifying the lipid composition according to the above [6], further comprising treating the lipid composition with phospholipase D.
[8] The method for modifying a surface of a material according to the above [6] or [7], wherein the component (2) comprises at least one selected from the group consisting of a magnesium salt and magnesium oxide, and at least one selected from the group consisting of a calcium salt and calcium oxide.
[9] The method for modifying the surface of the salt according to the above [6] or [7], 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.
[10] The method for modifying any one of [6] to [9] 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.
本発明によれば、蛋白質含有食品の製造工程で、蛋白質を含む食品原料に、マグネシウムの塩又は酸化物、或いは、カルシウムの塩又は酸化物（特に、これらの化合物を含有する焼き塩）を含有させて、トランスグルタミナーゼで処理することで、蛋白質含有食品に好ましい食感（しっかりとした硬さ、しなやかな弾力、しっとり感、又はジューシー感）を付与することができる。また、さらにホスホリパーゼＤを併用して処理することで、上記効果に加えて、歩留まりの向上やしっとり感、ジューシー感の向上をすることができる。
本発明によれば、リン酸塩を使用する場合と同等以上の蛋白質含有食品の改質効果が期待できる。
本発明は、食肉加工品や水産加工品、プラントベースフード等の幅広い領域の蛋白質含有食品に応用可能である。 According to the present invention, in the manufacturing process of protein-containing foods, 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. Furthermore, by treating the food with phospholipase D in combination, in addition to the above effects, it is possible to improve the yield and improve the moistness and juiciness.
According to the present invention, it is expected that 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.
本発明によれば、リン酸塩を使用する場合と同等以上の蛋白質含有食品の改質効果が期待できる。
本発明は、食肉加工品や水産加工品、プラントベースフード等の幅広い領域の蛋白質含有食品に応用可能である。 According to the present invention, in the manufacturing process of protein-containing foods, 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. Furthermore, by treating the food with phospholipase D in combination, in addition to the above effects, it is possible to improve the yield and improve the moistness and juiciness.
According to the present invention, it is expected that 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.
１．改質された蛋白質含有食品の製造方法
本発明は、改質された蛋白質含有食品の製造方法に関する。
本発明の改質された蛋白質含有食品の製造方法（以下、単に本発明の製造方法ともいう）は、（１）蛋白質、及び（２）マグネシウム塩、酸化マグネシウム、カルシウム塩、及び酸化カルシウムからなる群から選択される少なくとも１つを含有する食品原料を、トランスグルタミナーゼ（好ましくは、トランスグルタミナーゼ及びホスホリパーゼＤ）で処理することを含む。
本発明において、食品原料に含有される、「（１）蛋白質」を成分（１）、「（２）マグネシウム塩、酸化マグネシウム、カルシウム塩、及び酸化カルシウムからなる群から選択される少なくとも１つ」を成分（２）と略称することがある。 1. Method for Producing Modified Protein-Containing Food 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 (hereinafter also referred to simply as the production method 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).
In the present invention, "(1) protein" contained in a food raw material may be abbreviated as "component (1)," and "(2) at least one selected from the group consisting of magnesium salt, magnesium oxide, calcium salt, and calcium oxide" may be abbreviated as "component (2)."
本発明は、改質された蛋白質含有食品の製造方法に関する。
本発明の改質された蛋白質含有食品の製造方法（以下、単に本発明の製造方法ともいう）は、（１）蛋白質、及び（２）マグネシウム塩、酸化マグネシウム、カルシウム塩、及び酸化カルシウムからなる群から選択される少なくとも１つを含有する食品原料を、トランスグルタミナーゼ（好ましくは、トランスグルタミナーゼ及びホスホリパーゼＤ）で処理することを含む。
本発明において、食品原料に含有される、「（１）蛋白質」を成分（１）、「（２）マグネシウム塩、酸化マグネシウム、カルシウム塩、及び酸化カルシウムからなる群から選択される少なくとも１つ」を成分（２）と略称することがある。 1. Method for Producing Modified Protein-Containing Food 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 (hereinafter also referred to simply as the production method 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).
In the present invention, "(1) protein" contained in a food raw material may be abbreviated as "component (1)," and "(2) at least one selected from the group consisting of magnesium salt, magnesium oxide, calcium salt, and calcium oxide" may be abbreviated as "component (2)."
本発明の製造方法は、以下の態様が含まれる。
（i）（１）蛋白質、及び（２）酸化マグネシウムを含有する食品原料を、トランスグルタミナーゼで処理することを含む、改質された蛋白質含有食品の製造方法。
（ii）（１）蛋白質、及び（２）マグネシウム塩（例えば、塩化マグネシウム）を含有する食品原料を、トランスグルタミナーゼで処理することを含む、改質された蛋白質含有食品の製造方法。
（iii）（１）蛋白質、及び（２）酸化カルシウムを含有する食品原料を、トランスグルタミナーゼで処理することを含む、改質された蛋白質含有食品の製造方法。
（iv）（１）蛋白質、及び（２）カルシウム塩（例えば、炭酸カルシウム）を含有する食品原料を、トランスグルタミナーゼで処理することを含む、改質された蛋白質含有食品の製造方法。
（v）（１）蛋白質、及び（２）酸化マグネシウム及びマグネシウム塩（例えば、塩化マグネシウム）を含有する食品原料を、トランスグルタミナーゼで処理することを含む、改質された蛋白質含有食品の製造方法。
（vi）（１）蛋白質、及び（２）酸化マグネシウム及び酸化カルシウムを含有する食品原料を、トランスグルタミナーゼで処理することを含む、改質された蛋白質含有食品の製造方法。
（vii）（１）蛋白質、及び（２）酸化マグネシウム及びカルシウム塩（例えば、炭酸カルシウム）を含有する食品原料を、トランスグルタミナーゼで処理することを含む、改質された蛋白質含有食品の製造方法。
（viii）（１）蛋白質、及び（２）マグネシウム塩（例えば、塩化マグネシウム）及び酸化カルシウムを含有する食品原料を、トランスグルタミナーゼで処理することを含む、改質された蛋白質含有食品の製造方法。
（ix）（１）蛋白質、及び（２）マグネシウム塩（例えば、塩化マグネシウム）及びカルシウム塩（例えば、炭酸カルシウム）を含有する食品原料を、トランスグルタミナーゼで処理することを含む、改質された蛋白質含有食品の製造方法。
（x）（１）蛋白質、及び（２）酸化カルシウム及びカルシウム塩（例えば、炭酸カルシウム）を含有する食品原料を、トランスグルタミナーゼで処理することを含む、改質された蛋白質含有食品の製造方法。
（xi）（１）蛋白質、及び（２）酸化マグネシウム及びマグネシウム塩（例えば、塩化マグネシウム）及び酸化カルシウムを含有する食品原料を、トランスグルタミナーゼで処理することを含む、改質された蛋白質含有食品の製造方法。
（xii）（１）蛋白質、及び（２）酸化マグネシウム及びマグネシウム塩（例えば、塩化マグネシウム）及びカルシウム塩（例えば、炭酸カルシウム）を含有する食品原料を、トランスグルタミナーゼで処理することを含む、改質された蛋白質含有食品の製造方法。
（xiii）（１）蛋白質、及び（２）マグネシウム塩（例えば、塩化マグネシウム）及び酸化カルシウム及びカルシウム塩（例えば、炭酸カルシウム）を含有する食品原料を、トランスグルタミナーゼで処理することを含む、改質された蛋白質含有食品の製造方法。
（xiv）（１）蛋白質、及び（２）酸化マグネシウム及びマグネシウム塩（例えば、塩化マグネシウム）及び酸化カルシウム及びカルシウム塩（例えば、炭酸カルシウム）を含有する食品原料を、トランスグルタミナーゼで処理することを含む、改質された蛋白質含有食品の製造方法。 The manufacturing method of the present invention includes the following aspects.
(i) A method for producing a modified protein-containing food, comprising treating a food ingredient containing (1) a protein and (2) magnesium oxide with transglutaminase.
(ii) 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) with transglutaminase.
(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.
(iv) 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.
(v) 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.
(vi) 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.
(vii) 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.
(viii) 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.
(ix) 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.
(xiv) 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.
（i）（１）蛋白質、及び（２）酸化マグネシウムを含有する食品原料を、トランスグルタミナーゼで処理することを含む、改質された蛋白質含有食品の製造方法。
（ii）（１）蛋白質、及び（２）マグネシウム塩（例えば、塩化マグネシウム）を含有する食品原料を、トランスグルタミナーゼで処理することを含む、改質された蛋白質含有食品の製造方法。
（iii）（１）蛋白質、及び（２）酸化カルシウムを含有する食品原料を、トランスグルタミナーゼで処理することを含む、改質された蛋白質含有食品の製造方法。
（iv）（１）蛋白質、及び（２）カルシウム塩（例えば、炭酸カルシウム）を含有する食品原料を、トランスグルタミナーゼで処理することを含む、改質された蛋白質含有食品の製造方法。
（v）（１）蛋白質、及び（２）酸化マグネシウム及びマグネシウム塩（例えば、塩化マグネシウム）を含有する食品原料を、トランスグルタミナーゼで処理することを含む、改質された蛋白質含有食品の製造方法。
（vi）（１）蛋白質、及び（２）酸化マグネシウム及び酸化カルシウムを含有する食品原料を、トランスグルタミナーゼで処理することを含む、改質された蛋白質含有食品の製造方法。
（vii）（１）蛋白質、及び（２）酸化マグネシウム及びカルシウム塩（例えば、炭酸カルシウム）を含有する食品原料を、トランスグルタミナーゼで処理することを含む、改質された蛋白質含有食品の製造方法。
（viii）（１）蛋白質、及び（２）マグネシウム塩（例えば、塩化マグネシウム）及び酸化カルシウムを含有する食品原料を、トランスグルタミナーゼで処理することを含む、改質された蛋白質含有食品の製造方法。
（ix）（１）蛋白質、及び（２）マグネシウム塩（例えば、塩化マグネシウム）及びカルシウム塩（例えば、炭酸カルシウム）を含有する食品原料を、トランスグルタミナーゼで処理することを含む、改質された蛋白質含有食品の製造方法。
（x）（１）蛋白質、及び（２）酸化カルシウム及びカルシウム塩（例えば、炭酸カルシウム）を含有する食品原料を、トランスグルタミナーゼで処理することを含む、改質された蛋白質含有食品の製造方法。
（xi）（１）蛋白質、及び（２）酸化マグネシウム及びマグネシウム塩（例えば、塩化マグネシウム）及び酸化カルシウムを含有する食品原料を、トランスグルタミナーゼで処理することを含む、改質された蛋白質含有食品の製造方法。
（xii）（１）蛋白質、及び（２）酸化マグネシウム及びマグネシウム塩（例えば、塩化マグネシウム）及びカルシウム塩（例えば、炭酸カルシウム）を含有する食品原料を、トランスグルタミナーゼで処理することを含む、改質された蛋白質含有食品の製造方法。
（xiii）（１）蛋白質、及び（２）マグネシウム塩（例えば、塩化マグネシウム）及び酸化カルシウム及びカルシウム塩（例えば、炭酸カルシウム）を含有する食品原料を、トランスグルタミナーゼで処理することを含む、改質された蛋白質含有食品の製造方法。
（xiv）（１）蛋白質、及び（２）酸化マグネシウム及びマグネシウム塩（例えば、塩化マグネシウム）及び酸化カルシウム及びカルシウム塩（例えば、炭酸カルシウム）を含有する食品原料を、トランスグルタミナーゼで処理することを含む、改質された蛋白質含有食品の製造方法。 The manufacturing method of the present invention includes the following aspects.
(i) A method for producing a modified protein-containing food, comprising treating a food ingredient containing (1) a protein and (2) magnesium oxide with transglutaminase.
(ii) 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) with transglutaminase.
(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.
(iv) 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.
(v) 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.
(vi) 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.
(vii) 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.
(viii) 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.
(ix) 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.
(xiv) 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.
本発明においては、成分（２）が、マグネシウム塩及び酸化マグネシウムからなる群から選択される少なくとも１つと、カルシウム塩及び酸化カルシウムからなる群から選択される少なくとも１つとを含むことが好ましい。
In the present invention, it is preferable that 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.
本発明において、マグネシウム塩としては、例えば、塩化マグネシウム、炭酸マグネシウム、グルタミン酸マグネシウム、水酸化マグネシウム等が挙げられ、塩化マグネシウム、炭酸マグネシウム、グルタミン酸マグネシウムが好ましく、特に塩化マグネシウムが好ましい。
本発明において、カルシウム塩としては、例えば、塩化カルシウム、炭酸カルシウム、炭酸水素カルシウム、クエン酸カルシウム、乳酸カルシウム、硫酸カルシウム、水酸化カルシウム等が挙げられ、クエン酸カルシウム、炭酸カルシウム、乳酸カルシウム、硫酸カルシウムが好ましく、特に炭酸カルシウムが好ましい。 In the present invention, 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.
In the present invention, 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.
本発明において、カルシウム塩としては、例えば、塩化カルシウム、炭酸カルシウム、炭酸水素カルシウム、クエン酸カルシウム、乳酸カルシウム、硫酸カルシウム、水酸化カルシウム等が挙げられ、クエン酸カルシウム、炭酸カルシウム、乳酸カルシウム、硫酸カルシウムが好ましく、特に炭酸カルシウムが好ましい。 In the present invention, 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.
In the present invention, 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.
本発明において、蛋白質含有食品としては、蛋白質を含有する食品原料（以下、単に「食品原料」ともいう）より製造される加工食品が挙げられる。蛋白質を含有する食品原料としては、牛肉、豚肉、鶏肉等の肉類、スケソウ、タチウオ、イトヨリ等の魚、貝、エビ、カニ、タコ、イカ等の魚介類（水産物）、米、小麦等の穀類、乳、卵、植物又は動物由来のたん白（例えば、大豆たん白、小麦たん白等の植物性たん白；卵白、乳たん白、カゼイン又はその塩（例えば、カゼインＮａ）、コオロギパウダー等の動物性たん白）等が挙げられる。蛋白質含有食品として、具体的には、ハム、ソーセージ、ハンバーグ、唐揚げ等の畜肉加工食品、炊飯米、米粉パン、ビーフン等の米加工食品、豆腐等の大豆加工食品、パン、麺、菓子、餃子等の小麦加工食品、マヨネーズ等の卵加工食品、スープ等の液体加工食品、アイス、ヨーグルト、チーズ等の乳加工食品、竹輪、蒲鉾等の水産加工食品、プロテイン飲料やオーツミルク等の飲料、動物性たんぱくを使用しないプラントベースフード等が挙げられる。なお、「水産加工食品」とは、魚、貝、エビ、カニ、タコ、イカ等の水産物より製造される食品を指す。蛋白質含有食品の提供の態様は特に制限されない。すなわち、蛋白質含有食品は、生食品、加熱品、冷凍品、無菌包装品、レトルト品、乾燥品、缶詰品等の任意の態様で提供されてよい。
In the present invention, protein-containing foods include processed foods produced from food ingredients containing protein (hereinafter simply referred to as "food ingredients"). Examples of 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). Specific examples of 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. Note that "processed seafood foods" refers to foods made from seafood such as fish, shellfish, shrimp, crab, octopus, and squid. There are no particular limitations on the manner in which the protein-containing foods are provided. That is, 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.
本発明に用いられるトランスグルタミナーゼは、タンパク質やペプチド中のグルタミン残基を供与体とし、リジン残基を受容体とするアシル転移反応を触媒する活性を有する酵素であり、例えば、哺乳動物由来のもの、魚類由来のもの、微生物由来のもの等、種々の起源のものが知られている。本発明において用いられるトランスグルタミナーゼは、上述の活性を有すればその起源は特に制限されず、いかなる起源のトランスグルタミナーゼであっても使用でき、また組み換え酵素を使用してもよい。本発明において用いられるトランスグルタミナーゼは市販品であってもよく、具体例としては、味の素株式会社より「アクティバ」ＴＧの商品名で市販されている微生物由来のトランスグルタミナーゼを単独または組み合わせて用いることができる。
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.
本明細書において、トランスグルタミナーゼの酵素活性は、温度３７℃、ｐＨ６．０のトリス緩衝液中、ベンジルオキシカルボニル－Ｌ－グルタミルグリシンおよびヒドロキシルアミンを基質とする反応系で、トランスグルタミナーゼを作用せしめ、生成したヒドロキサム酸をトリクロロ酢酸存在下で鉄錯体を形成させた後、５２５ｎｍにおける吸光度を測定し、ヒドロキサム酸量を検量線により求め、１分間に１μモルのヒドロキサム酸を生成せしめる酵素量を１ユニット（１Ｕ）と定義する（特開昭６４－２７４７１号公報参照）。
In this specification, 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 μmole of hydroxamic acid per minute (see JP 64-27471 A).
本発明の製造方法において、トランスグルタミナーゼの添加量は、蛋白質１ｇに対して酵素活性が、例えば０．０１～４４．４Ｕ、好ましくは０．０５～２２．２Ｕ、より好ましくは０．１～１１．１Ｕ、さらに好ましくは１．１～５．６Ｕである。
また、本発明の製造方法において、トランスグルタミナーゼの添加量は、蛋白質１ｇに対して酵素活性が、例えば０．０１～１００．０Ｕ、好ましくは０．１～５０．０Ｕ、より好ましくは１．０～１５．０Ｕ、さらに好ましくは２．５～８．０Ｕである。 In the production method of the present invention, 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.
In the production method of the present invention, 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.
また、本発明の製造方法において、トランスグルタミナーゼの添加量は、蛋白質１ｇに対して酵素活性が、例えば０．０１～１００．０Ｕ、好ましくは０．１～５０．０Ｕ、より好ましくは１．０～１５．０Ｕ、さらに好ましくは２．５～８．０Ｕである。 In the production method of the present invention, 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.
In the production method of the present invention, 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.
ホスホリパーゼは、リン脂質を加水分解する活性を有する酵素である。
本明細書においてホスホリパーゼＤの活性単位は、次のように測定され、かつ、定義される。
ホスファチジルコリンを含む基質溶液０．９ｍＬに酵素溶液０．１ｍＬを混和し、３７℃にて３０分間反応させ、反応停止後、コリンオキシダーゼ、ペルオキシダーゼ等を含む発色溶液１ｍＬに反応液５０μＬを加え５分反応させ、反応停止後、コリンより生成した色素量を測定する。ホスファチジルコリンを基質として３７℃、１分間に１μモルのコリンを遊離する酵素量を１Ｕ（ユニット）と定義する。 Phospholipase is an enzyme that has the activity of hydrolyzing phospholipids.
As used herein, 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 μL 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 μmole of choline per minute at 37° C. using phosphatidylcholine as a substrate is defined as 1 U (unit).
本明細書においてホスホリパーゼＤの活性単位は、次のように測定され、かつ、定義される。
ホスファチジルコリンを含む基質溶液０．９ｍＬに酵素溶液０．１ｍＬを混和し、３７℃にて３０分間反応させ、反応停止後、コリンオキシダーゼ、ペルオキシダーゼ等を含む発色溶液１ｍＬに反応液５０μＬを加え５分反応させ、反応停止後、コリンより生成した色素量を測定する。ホスファチジルコリンを基質として３７℃、１分間に１μモルのコリンを遊離する酵素量を１Ｕ（ユニット）と定義する。 Phospholipase is an enzyme that has the activity of hydrolyzing phospholipids.
As used herein, 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 μL 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 μmole of choline per minute at 37° C. using phosphatidylcholine as a substrate is defined as 1 U (unit).
本発明の製造方法において、ホスホリパーゼＤを使用する場合、ホスホリパーゼＤの添加量は、蛋白質１ｇに対して酵素活性が、例えば０．０１～１６８．０Ｕ、好ましくは０．０８～８４．０Ｕ、より好ましくは０．８～４２．０Ｕ、さらに好ましくは４．０～１７．０Ｕである。
また、本発明の製造方法において、ホスホリパーゼＤを使用する場合、ホスホリパーゼＤの添加量は、蛋白質１ｇに対して酵素活性が、例えば０．１～４２０．０Ｕ、好ましくは０．５～２１０．０Ｕ、より好ましくは２．０～８４．０Ｕ、さらに好ましくは８．０～４２．０Ｕである。 When phospholipase D is used in the production method of the present invention, the amount of phospholipase D to be added is, for example, 0.01 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.
また、本発明の製造方法において、ホスホリパーゼＤを使用する場合、ホスホリパーゼＤの添加量は、蛋白質１ｇに対して酵素活性が、例えば０．１～４２０．０Ｕ、好ましくは０．５～２１０．０Ｕ、より好ましくは２．０～８４．０Ｕ、さらに好ましくは８．０～４２．０Ｕである。 When phospholipase D is used in the production method of the present invention, the amount of phospholipase D to be added is, for example, 0.01 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.
本発明において、酵素（トランスグルタミナーゼ、ホスホリパーゼＤ）の作用時間（反応時間）は、酵素が基質物質であるリン脂質に作用することが可能な時間であれば特に限定されないが、例えば、０分以上、１分以上、３分以上、５分以上、１０分以上、２０分以上、３０分以上が挙げられる。また、例えば、１６８時間以下、７２時間以下、４８時間以下、２４時間以下、１２時間以下、６時間以下、３時間以下、２時間以下、１時間以下が挙げられる。現実的な作用時間としては０～１６８時間が好ましく、３０分～１４８時間がより好ましい。また、作用温度（反応温度）に関しても酵素が活性を保つ範囲であれば特に限定されないが、現実的な温度としては０～６０℃で作用させることが好ましい。酵素反応は、例えば、７０～７５℃で、５～１０分間加熱により終了させることができる。
In the present invention, the action time (reaction time) of the enzyme (transglutaminase, phospholipase D) 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 (reaction 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.
本発明の製造方法において、食品原料中の成分（２）の含有量は、例えば０．０００００１重量％以上、０．００００１重量％以上、好ましくは０．００００５重量％以上、より好ましくは０．０００１重量％以上、さらに好ましくは０．０００２重量％以上である。
本発明の製造方法において、食品原料中の成分（２）の含有量は、例えば１．０重量％以下である。
本発明の製造方法において、食品原料中の成分（２）の含有量は、例えば０．０００００１～１．０重量％、０．００００１～１．０重量％、好ましくは０．００００５～０．１重量％、より好ましくは０．０００１～０．０１重量％、さらに好ましくは０．０００２～０．００５重量％である。成分（２）として、マグネシウム塩、酸化マグネシウム、カルシウム塩、及び酸化カルシウムからなる群から選択される２つ以上の化合物を用いる場合、食品原料中のそれぞれの化合物の含有量が上記した範囲となる量で使用すればよい。 In the production method of the present invention, 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.
In the production method of the present invention, the content of component (2) in the food raw material is, for example, 1.0% by weight or less.
In the production method of the present invention, 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. 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.
本発明の製造方法において、食品原料中の成分（２）の含有量は、例えば１．０重量％以下である。
本発明の製造方法において、食品原料中の成分（２）の含有量は、例えば０．０００００１～１．０重量％、０．００００１～１．０重量％、好ましくは０．００００５～０．１重量％、より好ましくは０．０００１～０．０１重量％、さらに好ましくは０．０００２～０．００５重量％である。成分（２）として、マグネシウム塩、酸化マグネシウム、カルシウム塩、及び酸化カルシウムからなる群から選択される２つ以上の化合物を用いる場合、食品原料中のそれぞれの化合物の含有量が上記した範囲となる量で使用すればよい。 In the production method of the present invention, 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.
In the production method of the present invention, the content of component (2) in the food raw material is, for example, 1.0% by weight or less.
In the production method of the present invention, 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. 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.
本発明において、成分（２）は、マグネシウム塩、酸化マグネシウム、カルシウム塩、及び酸化カルシウムからなる群から選択される少なくとも１つを含有する食品（例えば、焼き塩）を使用してもよい。
本発明においては、成分（２）として、焼き塩を用いることが好ましい。焼き塩を使用する場合は、製造した食品における添加物表示が不要となる点で有利である。
本発明において、「焼き塩」とは、食塩として用いられるものであればよく、特に３００℃以上、好ましくは３８０℃以上で焼成されたものが食感の向上、更には物性の取り扱いやすさの点から好ましい。本発明における焼き塩は、塩化ナトリウムと塩化マグネシウムの混合物を焼成したものでも良いし、またはマグネシウムを含む海水のミネラル成分を濃縮して調製したものを塩化ナトリウムと共に焼成したものでも良い。一般に、海水を原料とした粗塩（天然塩）を焼成して得られた焼き塩には、海水中のマグネシウム、カルシウムの塩化物又は酸化物である塩化マグネシウム、酸化マグネシウム、塩化カルシウム、酸化カルシウムが含まれる。
本発明において、焼き塩を用いる場合、食品原料中のマグネシウム塩、酸化マグネシウム、カルシウム塩、及び酸化カルシウムの含有量が上記した範囲となる量で使用すればよいが、例えば、食品原料中の焼き塩の含有量は、好ましくは０．００５～８．０重量％、より好ましくは０．０２～６．０重量％、さらに好ましくは０．０５～４．５重量％、よりさらに好ましくは０．２～１．５重量％である。
本発明において、焼き塩は、市販品（例えば、瀬戸の焼き塩（商品名）（味の素株式会社））を使用することもできる。 In the present invention, 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.
In the present invention, it is preferable to use roasted salt as component (2). When roasted salt is used, it is advantageous in that additive labeling is not required for the produced food.
In the present invention, 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. In general, 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.
In the present invention, 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. For example, 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.
In the present invention, commercially available roasted salt (for example, Seto Roasted Salt (product name) (Ajinomoto Co., Inc.)) can also be used.
本発明においては、成分（２）として、焼き塩を用いることが好ましい。焼き塩を使用する場合は、製造した食品における添加物表示が不要となる点で有利である。
本発明において、「焼き塩」とは、食塩として用いられるものであればよく、特に３００℃以上、好ましくは３８０℃以上で焼成されたものが食感の向上、更には物性の取り扱いやすさの点から好ましい。本発明における焼き塩は、塩化ナトリウムと塩化マグネシウムの混合物を焼成したものでも良いし、またはマグネシウムを含む海水のミネラル成分を濃縮して調製したものを塩化ナトリウムと共に焼成したものでも良い。一般に、海水を原料とした粗塩（天然塩）を焼成して得られた焼き塩には、海水中のマグネシウム、カルシウムの塩化物又は酸化物である塩化マグネシウム、酸化マグネシウム、塩化カルシウム、酸化カルシウムが含まれる。
本発明において、焼き塩を用いる場合、食品原料中のマグネシウム塩、酸化マグネシウム、カルシウム塩、及び酸化カルシウムの含有量が上記した範囲となる量で使用すればよいが、例えば、食品原料中の焼き塩の含有量は、好ましくは０．００５～８．０重量％、より好ましくは０．０２～６．０重量％、さらに好ましくは０．０５～４．５重量％、よりさらに好ましくは０．２～１．５重量％である。
本発明において、焼き塩は、市販品（例えば、瀬戸の焼き塩（商品名）（味の素株式会社））を使用することもできる。 In the present invention, 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.
In the present invention, it is preferable to use roasted salt as component (2). When roasted salt is used, it is advantageous in that additive labeling is not required for the produced food.
In the present invention, 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. In general, 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.
In the present invention, 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. For example, 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.
In the present invention, commercially available roasted salt (for example, Seto Roasted Salt (product name) (Ajinomoto Co., Inc.)) can also be used.
本発明において、成分（２）（例えば、焼き塩）は、食品原料をトランスグルタミナーゼ（好ましくは、トランスグルタミナーゼ及びホスホリパーゼＤ）で処理する前であれば、いずれの工程で食品原料に含有させてもよい。
ソーセージやハム等の塩漬工程を含んで製造される食品の場合、成分（２）（例えば、焼き塩）は、塩漬工程の前に、食品原料に含有させることが好ましい。塩漬工程の前に、食品原料に含有させることで、塩溶性タンパク質を溶出する効果が期待される。 In the present invention, component (2) (e.g., roasted salt) may be added to the food raw material at any step before the food raw material is treated with transglutaminase (preferably transglutaminase and phospholipase D).
In the case of foods such as sausages and hams that are produced by a salting process, it is preferable to add component (2) (e.g., roasted salt) to the food raw material before the salting process, which is expected to have the effect of dissolving salt-soluble proteins.
ソーセージやハム等の塩漬工程を含んで製造される食品の場合、成分（２）（例えば、焼き塩）は、塩漬工程の前に、食品原料に含有させることが好ましい。塩漬工程の前に、食品原料に含有させることで、塩溶性タンパク質を溶出する効果が期待される。 In the present invention, component (2) (e.g., roasted salt) may be added to the food raw material at any step before the food raw material is treated with transglutaminase (preferably transglutaminase and phospholipase D).
In the case of foods such as sausages and hams that are produced by a salting process, it is preferable to add component (2) (e.g., roasted salt) to the food raw material before the salting process, which is expected to have the effect of dissolving salt-soluble proteins.
本発明において、酸化カルシウムは、酸化カルシウムを含有する食品（例えば、焼成カルシウム）を使用してもよい。
本発明において、焼成カルシウムを用いる場合、食品原料中の酸化カルシウムの含有量が上記した範囲となる量で使用すればよい。 In the present invention, the calcium oxide used may be a food product containing calcium oxide (for example, calcined calcium).
In the present invention, when calcined calcium is 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.
本発明において、焼成カルシウムを用いる場合、食品原料中の酸化カルシウムの含有量が上記した範囲となる量で使用すればよい。 In the present invention, the calcium oxide used may be a food product containing calcium oxide (for example, calcined calcium).
In the present invention, when calcined calcium is 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.
本発明の製造方法は、本発明における酵素で、成分（１）及び成分（２）を含有する食品原料を処理すること以外は、通常の蛋白質含有食品と同様の原料を用い、同様の方法によって製造することができる。本発明における酵素は、蛋白質含有食品の製造工程のいずれの段階で食品原料に作用させてもよい。また、蛋白質原料を製造する工程で添加し作用させてもよい。本発明における酵素は、そのまま、あるいは適宜溶液等を調製して、食品原料と共存させることにより、食品原料に作用させることができる。例えば、本発明における酵素を食品原料に添加してもよいし、本発明における酵素を含有する処理液に食品原料を浸漬してもよい。以下、このような本発明における酵素を食品原料と共存させる操作を総称して本発明における酵素の「添加」ともいう。本発明における酵素を食品原料に作用させる順序は特に制限されない。本発明における酵素は、全て同時に食品原料に添加し、作用させてもよく、それぞれ別個に、あるいは、任意の組み合わせで別個に、食品原料に添加し、作用させてもよい。後述の本発明の酵素製剤による処理も同様に実施することができる。
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. For example, 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. Hereinafter, such an operation of coexisting the enzyme of the present invention with the food raw materials is collectively referred to as "addition" of the enzyme of the present invention. There is no particular restriction on the order in which the enzyme of the present invention is allowed to act on the food raw materials. 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.
本発明の製造方法によって、改質された蛋白質含有食品を製造することができる。
本明細書において「改質」とは、好ましい食感（硬さ、弾力、しっとり感、ジューシー感）の付与又は増強が挙げられる。
改質の有無は、後述の試験例における官能評価に準じて評価することができる。 The production method of the present invention makes it possible to produce modified protein-containing foods.
In this specification, "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.
本明細書において「改質」とは、好ましい食感（硬さ、弾力、しっとり感、ジューシー感）の付与又は増強が挙げられる。
改質の有無は、後述の試験例における官能評価に準じて評価することができる。 The production method of the present invention makes it possible to produce modified protein-containing foods.
In this specification, "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.
２．蛋白質含有食品の改質方法
本発明はまた、（１）蛋白質及び（２）マグネシウム塩、酸化マグネシウム、カルシウム塩、及び酸化カルシウムからなる群から選択される少なくとも１つを含有する食品原料を、トランスグルタミナーゼ（好ましくは、トランスグルタミナーゼ及びホスホリパーゼＤ）で処理することを含む、蛋白質含有食品の改質方法（以下、単に本発明の改質方法ともいう）に関する。
本発明の改質方法において、蛋白質含有食品の定義、例示、蛋白質を含有する食品原料の例示、トランスグルタミナーゼ及びホスホリパーゼＤの定義、添加量、添加方法（作用時間、作用温度、酵素反応の終了方法）、マグネシウム塩、酸化マグネシウム、カルシウム塩、及び酸化カルシウムからなる群から選択される少なくとも１つ（焼き塩）の食品原料中の含有量は、本発明の製造方法における蛋白質含有食品の定義、例示、蛋白質を含有する食品原料の例示、トランスグルタミナーゼ及びホスホリパーゼＤの定義、添加量、添加方法（作用時間、作用温度、酵素反応の終了方法）、マグネシウム塩、酸化マグネシウム、カルシウム塩、及び酸化カルシウムからなる群から選択される少なくとも１つ（焼き塩）の食品原料中の含有量と同じである。 2. Method for modifying protein-containing foods 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).
In the modification method of the present invention, 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.
本発明はまた、（１）蛋白質及び（２）マグネシウム塩、酸化マグネシウム、カルシウム塩、及び酸化カルシウムからなる群から選択される少なくとも１つを含有する食品原料を、トランスグルタミナーゼ（好ましくは、トランスグルタミナーゼ及びホスホリパーゼＤ）で処理することを含む、蛋白質含有食品の改質方法（以下、単に本発明の改質方法ともいう）に関する。
本発明の改質方法において、蛋白質含有食品の定義、例示、蛋白質を含有する食品原料の例示、トランスグルタミナーゼ及びホスホリパーゼＤの定義、添加量、添加方法（作用時間、作用温度、酵素反応の終了方法）、マグネシウム塩、酸化マグネシウム、カルシウム塩、及び酸化カルシウムからなる群から選択される少なくとも１つ（焼き塩）の食品原料中の含有量は、本発明の製造方法における蛋白質含有食品の定義、例示、蛋白質を含有する食品原料の例示、トランスグルタミナーゼ及びホスホリパーゼＤの定義、添加量、添加方法（作用時間、作用温度、酵素反応の終了方法）、マグネシウム塩、酸化マグネシウム、カルシウム塩、及び酸化カルシウムからなる群から選択される少なくとも１つ（焼き塩）の食品原料中の含有量と同じである。 2. Method for modifying protein-containing foods 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).
In the modification method of the present invention, 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.
以下に、実施例及び試験例を挙げて本発明をより具体的に説明するが、本発明はこれらの実施例及び試験例によって限定されるものではない。
The present invention will be explained in more detail below with reference to examples and test examples, but the present invention is not limited to these examples and test examples.
以下の試験例１では、表１、２に示す原料、設備を使用した。
In the following Test Example 1, the raw materials and equipment shown in Tables 1 and 2 were used.
［試験例１］ソーセージ系でのトランスグルタミナーゼ及び焼き塩の添加効果の確認
表３に示す配合レシピで、図１に示すサンプル調製フローに従って、サンプル１乃至１４の粗挽きソーセージを調製した。
得られたサンプル１乃至１４の粗挽きソーセージについて、専門パネラー４名により、下記の評価基準に従って、硬さ、弾力、しっとり感、ジューシー感について官能評価を行った。サンプル２の評価をコントロールとして用いた。
また、サンプル１乃至１４の粗挽きソーセージについて、加熱後重量と加熱前重量を測定して、下記式により歩留まりを算出した。
式：歩留まり（％）＝（加熱後重量（ｇ）／加熱前重量（ｇ））×１００ [Test Example 1] Confirmation of the effect of adding transglutaminase and roasted salt in a sausage system Coarse-ground sausage samples 1 to 14 were prepared according to the blending recipe shown in Table 3 and the sample preparation flow shown in Figure 1.
The obtained coarse ground sausages of Samples 1 to 14 were subjected to a sensory evaluation by four expert panelists in terms of hardness, elasticity, moistness, and juiciness according to the following evaluation criteria. The evaluation of Sample 2 was used as a control.
In addition, for the coarsely ground sausage samples 1 to 14, the weights after heating and before heating were measured, and the yield was calculated according to the following formula.
Formula: Yield (%) = (Weight after heating (g) / Weight before heating (g)) x 100
表３に示す配合レシピで、図１に示すサンプル調製フローに従って、サンプル１乃至１４の粗挽きソーセージを調製した。
得られたサンプル１乃至１４の粗挽きソーセージについて、専門パネラー４名により、下記の評価基準に従って、硬さ、弾力、しっとり感、ジューシー感について官能評価を行った。サンプル２の評価をコントロールとして用いた。
また、サンプル１乃至１４の粗挽きソーセージについて、加熱後重量と加熱前重量を測定して、下記式により歩留まりを算出した。
式：歩留まり（％）＝（加熱後重量（ｇ）／加熱前重量（ｇ））×１００ [Test Example 1] Confirmation of the effect of adding transglutaminase and roasted salt in a sausage system Coarse-ground sausage samples 1 to 14 were prepared according to the blending recipe shown in Table 3 and the sample preparation flow shown in Figure 1.
The obtained coarse ground sausages of Samples 1 to 14 were subjected to a sensory evaluation by four expert panelists in terms of hardness, elasticity, moistness, and juiciness according to the following evaluation criteria. The evaluation of Sample 2 was used as a control.
In addition, for the coarsely ground sausage samples 1 to 14, the weights after heating and before heating were measured, and the yield was calculated according to the following formula.
Formula: Yield (%) = (Weight after heating (g) / Weight before heating (g)) x 100
官能評価及び歩留まりの結果を表４に示す。
The results of sensory evaluation and yield are shown in Table 4.
［評価基準（硬さ）］
硬さ：コントロールと比較して
５点：食感が非常に硬く好ましい。
４点：食感が硬く好ましい。
３点：食感がやや硬く好ましい。
２点：食感がわずかに硬く好ましい。
１点：同等である。 [Evaluation criteria (hardness)]
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.
硬さ：コントロールと比較して
５点：食感が非常に硬く好ましい。
４点：食感が硬く好ましい。
３点：食感がやや硬く好ましい。
２点：食感がわずかに硬く好ましい。
１点：同等である。 [Evaluation criteria (hardness)]
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.
［評価基準（弾力）］
弾力：コントロールと比較して
５点：食感が非常にしなやかで好ましい。
４点：食感がしなやかで好ましい。
３点：食感がややしなやかで好ましい。
２点：食感がわずかにしなやかで好ましい。
１点：同等である。 [Evaluation criteria (elasticity)]
Elasticity: 5 points compared to the control: The texture is very soft and pleasant.
4 points: The texture is smooth and pleasant.
3 points: The texture is slightly soft and pleasant.
2 points: The texture is slightly soft and pleasant.
1 point: equal.
弾力：コントロールと比較して
５点：食感が非常にしなやかで好ましい。
４点：食感がしなやかで好ましい。
３点：食感がややしなやかで好ましい。
２点：食感がわずかにしなやかで好ましい。
１点：同等である。 [Evaluation criteria (elasticity)]
Elasticity: 5 points compared to the control: The texture is very soft and pleasant.
4 points: The texture is smooth and pleasant.
3 points: The texture is slightly soft and pleasant.
2 points: The texture is slightly soft and pleasant.
1 point: equal.
［評価基準（しっとり感）］
しっとり感：コントロールと比較して
５点：食感が非常にしっとりして好ましい。
４点：食感がしっとりして好ましい。
３点：食感がややしっとりして好ましい。
２点：食感がわずかにしっとりして好ましい。
１点：同等である。 [Evaluation criteria (moisturizing feeling)]
Moistness: Compared to the control, 5 points: The texture is very moist and pleasant.
4 points: The texture is moist and pleasant.
3 points: The texture is slightly moist and pleasant.
2 points: The texture is slightly moist and preferable.
1 point: equal.
しっとり感：コントロールと比較して
５点：食感が非常にしっとりして好ましい。
４点：食感がしっとりして好ましい。
３点：食感がややしっとりして好ましい。
２点：食感がわずかにしっとりして好ましい。
１点：同等である。 [Evaluation criteria (moisturizing feeling)]
Moistness: Compared to the control, 5 points: The texture is very moist and pleasant.
4 points: The texture is moist and pleasant.
3 points: The texture is slightly moist and pleasant.
2 points: The texture is slightly moist and preferable.
1 point: equal.
［評価基準（ジューシー感）］
ジューシー感：コントロールと比較して
５点：食感が非常にジューシーで好ましい。
４点：食感がジューシーで好ましい。
３点：食感がややジューシーで好ましい。
２点：食感がわずかにジューシーで好ましい。
１点：同等である。 [Evaluation criteria (juiciness)]
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.
ジューシー感：コントロールと比較して
５点：食感が非常にジューシーで好ましい。
４点：食感がジューシーで好ましい。
３点：食感がややジューシーで好ましい。
２点：食感がわずかにジューシーで好ましい。
１点：同等である。 [Evaluation criteria (juiciness)]
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.
表４の結果より、焼き塩とＴＧ製剤を組み合わせて添加して製造したサンプル５乃至１４の粗挽きソーセージは、コントロール（サンプル２）に対して、「弾力」、「しっとり感」、「ジューシー感」が向上した。
焼き塩と０．５０重量％のＴＧ製剤を組み合わせて添加して製造したサンプル１２の粗挽きソーセージは、コントロール（サンプル２）に対して、「弾力」、「しっとり感」、「ジューシー感」、「硬さ」が向上した。
焼き塩と０．５０重量％のＴＧ製剤を組み合わせて添加して製造したサンプル１２の粗挽きソーセージは、焼き塩の代りに食塩を使用したサンプル３に対して「弾力」、「しっとり感」、「ジューシー感」、「硬さ」が向上したことから、焼き塩とＴＧ製剤との組み合わせ使用が「弾力」、「しっとり感」、「ジューシー感」、「硬さ」の向上に有効であることが示唆された。
焼き塩とＴＧ製剤とＰＬＤ製剤を組み合わせて添加して製造したサンプル６、８、１０、１３、１４の粗挽きソーセージは、コントロール（サンプル２）に対して、歩留まりが向上した。
１．５０重量％の焼き塩とＴＧ製剤を組み合わせて添加して製造したサンプル１１、１２の粗挽きソーセージは、コントロール（サンプル２）に対して、歩留まりが向上した。
また、サンプル６、８、１０、１３、１４は、「硬さ」、「弾力」、「しっとり感」、「ジューシー感」が３点以上であり、重合リン酸塩を使用したサンプル１と同等以上の蛋白質含有食品の改質効果があったことが示された。 The results in Table 4 show that the coarsely ground sausages of samples 5 to 14, which were produced by adding a combination of roasted salt and a TG preparation, had improved "elasticity,""moistness," and "juiciness" compared to the control (sample 2).
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 the control (sample 2).
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."
The coarse ground sausages of Samples 6, 8, 10, 13, and 14, which were produced by adding a combination of roasted salt, a TG preparation, and a PLD preparation, had improved yields compared to the control (Sample 2).
The coarse ground sausages of Samples 11 and 12, which were produced by adding 1.50% by weight of roasted salt in combination with the TG preparation, had improved yields compared to the control (Sample 2).
In addition, samples 6, 8, 10, 13, 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.
焼き塩と０．５０重量％のＴＧ製剤を組み合わせて添加して製造したサンプル１２の粗挽きソーセージは、コントロール（サンプル２）に対して、「弾力」、「しっとり感」、「ジューシー感」、「硬さ」が向上した。
焼き塩と０．５０重量％のＴＧ製剤を組み合わせて添加して製造したサンプル１２の粗挽きソーセージは、焼き塩の代りに食塩を使用したサンプル３に対して「弾力」、「しっとり感」、「ジューシー感」、「硬さ」が向上したことから、焼き塩とＴＧ製剤との組み合わせ使用が「弾力」、「しっとり感」、「ジューシー感」、「硬さ」の向上に有効であることが示唆された。
焼き塩とＴＧ製剤とＰＬＤ製剤を組み合わせて添加して製造したサンプル６、８、１０、１３、１４の粗挽きソーセージは、コントロール（サンプル２）に対して、歩留まりが向上した。
１．５０重量％の焼き塩とＴＧ製剤を組み合わせて添加して製造したサンプル１１、１２の粗挽きソーセージは、コントロール（サンプル２）に対して、歩留まりが向上した。
また、サンプル６、８、１０、１３、１４は、「硬さ」、「弾力」、「しっとり感」、「ジューシー感」が３点以上であり、重合リン酸塩を使用したサンプル１と同等以上の蛋白質含有食品の改質効果があったことが示された。 The results in Table 4 show that the coarsely ground sausages of samples 5 to 14, which were produced by adding a combination of roasted salt and a TG preparation, had improved "elasticity,""moistness," and "juiciness" compared to the control (sample 2).
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 the control (sample 2).
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."
The coarse ground sausages of Samples 6, 8, 10, 13, and 14, which were produced by adding a combination of roasted salt, a TG preparation, and a PLD preparation, had improved yields compared to the control (Sample 2).
The coarse ground sausages of Samples 11 and 12, which were produced by adding 1.50% by weight of roasted salt in combination with the TG preparation, had improved yields compared to the control (Sample 2).
In addition, samples 6, 8, 10, 13, 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.
以下の試験例２～５では、表５、６に示す原料、設備を使用した。
In the following test examples 2 to 5, the raw materials and equipment shown in Tables 5 and 6 were used.
［試験例２］ソーセージ系でのトランスグルタミナーゼ、ホスホリパーゼＤ及び焼き塩の添加効果の確認
表７に示す配合レシピで、図１に示すサンプル調製フローに従って、サンプル２－１乃至２－１４の粗挽きソーセージを調製した。
得られたサンプル２－１乃至２－１４の粗挽きソーセージについて、専門パネラー３名により、試験例１と同じ評価基準に従って、硬さ、弾力、しっとり感、ジューシー感について官能評価を行った。サンプル２－２の評価をコントロールとして用いた。
また、サンプル２－１乃至２－１４の粗挽きソーセージについて、加熱後重量と加熱前重量を測定して、下記式により歩留まりを算出した。
式：歩留まり（％）＝（加熱後重量（ｇ）／加熱前重量（ｇ））×１００ [Test Example 2] Confirmation of the effect of adding transglutaminase, phospholipase D and roasted salt in a sausage system Coarse-ground sausage samples 2-1 to 2-14 were prepared according to the blending recipe shown in Table 7 and the sample preparation flow shown in Figure 1.
The obtained coarse ground sausages of Samples 2-1 to 2-14 were subjected to sensory evaluation by three expert panelists for hardness, elasticity, moistness, and juiciness according to the same evaluation criteria as in Test Example 1. The evaluation of Sample 2-2 was used as a control.
In addition, for the coarsely ground sausage samples 2-1 to 2-14, the weights after heating and before heating were measured, and the yield was calculated according to the following formula.
Formula: Yield (%) = (Weight after heating (g) / Weight before heating (g)) x 100
表７に示す配合レシピで、図１に示すサンプル調製フローに従って、サンプル２－１乃至２－１４の粗挽きソーセージを調製した。
得られたサンプル２－１乃至２－１４の粗挽きソーセージについて、専門パネラー３名により、試験例１と同じ評価基準に従って、硬さ、弾力、しっとり感、ジューシー感について官能評価を行った。サンプル２－２の評価をコントロールとして用いた。
また、サンプル２－１乃至２－１４の粗挽きソーセージについて、加熱後重量と加熱前重量を測定して、下記式により歩留まりを算出した。
式：歩留まり（％）＝（加熱後重量（ｇ）／加熱前重量（ｇ））×１００ [Test Example 2] Confirmation of the effect of adding transglutaminase, phospholipase D and roasted salt in a sausage system Coarse-ground sausage samples 2-1 to 2-14 were prepared according to the blending recipe shown in Table 7 and the sample preparation flow shown in Figure 1.
The obtained coarse ground sausages of Samples 2-1 to 2-14 were subjected to sensory evaluation by three expert panelists for hardness, elasticity, moistness, and juiciness according to the same evaluation criteria as in Test Example 1. The evaluation of Sample 2-2 was used as a control.
In addition, for the coarsely ground sausage samples 2-1 to 2-14, the weights after heating and before heating were measured, and the yield was calculated according to the following formula.
Formula: Yield (%) = (Weight after heating (g) / Weight before heating (g)) x 100
官能評価及び歩留まりの結果を表８に示す。
The results of the sensory evaluation and yield are shown in Table 8.
表８の結果より、焼き塩とＴＧ製剤とＰＬＤ製剤を組み合わせて添加して製造したサンプル２－６乃至２－１４の粗挽きソーセージは、コントロール（サンプル２－２）に対して、「硬さ」、「弾力」、「しっとり感」、「ジューシー感」、歩留まりが向上した。
また、サンプル２－７乃至２－１０、２－１２乃至２－１４は、「硬さ」、「弾力」、「しっとり感」、「ジューシー感」が３点以上であり、重合リン酸塩を使用したサンプル２－１と同等以上の蛋白質含有食品の改質効果があったことが示された。 As shown in Table 8, the coarsely ground sausages of samples 2-6 to 2-14, which were produced by adding a combination of roasted salt, a TG preparation, and a PLD preparation, had improved "hardness,""elasticity,""moistness,""juiciness," and yield compared to the control (sample 2-2).
In addition, Samples 2-7 to 2-10, 2-12 to 2-14 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 2-1, which used polymerized phosphate.
また、サンプル２－７乃至２－１０、２－１２乃至２－１４は、「硬さ」、「弾力」、「しっとり感」、「ジューシー感」が３点以上であり、重合リン酸塩を使用したサンプル２－１と同等以上の蛋白質含有食品の改質効果があったことが示された。 As shown in Table 8, the coarsely ground sausages of samples 2-6 to 2-14, which were produced by adding a combination of roasted salt, a TG preparation, and a PLD preparation, had improved "hardness,""elasticity,""moistness,""juiciness," and yield compared to the control (sample 2-2).
In addition, Samples 2-7 to 2-10, 2-12 to 2-14 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 2-1, which used polymerized phosphate.
［試験例３］ソーセージ系でのトランスグルタミナーゼ、ホスホリパーゼＤ及び各塩類の添加効果の確認
表９に示す配合レシピで、図１に示すサンプル調製フローに従って、サンプル３－１乃至３－１５の粗挽きソーセージを調製した。
得られたサンプル３－１乃至３－１５の粗挽きソーセージについて、専門パネラー３名により、試験例１と同じ評価基準に従って、硬さ、弾力、しっとり感、ジューシー感について官能評価を行った。サンプル３－２の評価をコントロールとして用いた。
また、サンプル３－１乃至３－１５の粗挽きソーセージについて、加熱後重量と加熱前重量を測定して、下記式により歩留まりを算出した。
式：歩留まり（％）＝（加熱後重量（ｇ）／加熱前重量（ｇ））×１００ [Test Example 3] Confirmation of the effect of adding transglutaminase, phospholipase D and each salt in a sausage system Coarse-ground sausage samples 3-1 to 3-15 were prepared according to the blending recipe shown in Table 9 and the sample preparation flow shown in Figure 1.
The obtained coarse ground sausage samples 3-1 to 3-15 were subjected to sensory evaluation by three expert panelists for hardness, elasticity, moistness, and juiciness according to the same evaluation criteria as in Test Example 1. The evaluation of Sample 3-2 was used as a control.
In addition, for the coarsely ground sausage samples 3-1 to 3-15, the weights after heating and before heating were measured, and the yield was calculated according to the following formula.
Formula: Yield (%) = (Weight after heating (g) / Weight before heating (g)) x 100
表９に示す配合レシピで、図１に示すサンプル調製フローに従って、サンプル３－１乃至３－１５の粗挽きソーセージを調製した。
得られたサンプル３－１乃至３－１５の粗挽きソーセージについて、専門パネラー３名により、試験例１と同じ評価基準に従って、硬さ、弾力、しっとり感、ジューシー感について官能評価を行った。サンプル３－２の評価をコントロールとして用いた。
また、サンプル３－１乃至３－１５の粗挽きソーセージについて、加熱後重量と加熱前重量を測定して、下記式により歩留まりを算出した。
式：歩留まり（％）＝（加熱後重量（ｇ）／加熱前重量（ｇ））×１００ [Test Example 3] Confirmation of the effect of adding transglutaminase, phospholipase D and each salt in a sausage system Coarse-ground sausage samples 3-1 to 3-15 were prepared according to the blending recipe shown in Table 9 and the sample preparation flow shown in Figure 1.
The obtained coarse ground sausage samples 3-1 to 3-15 were subjected to sensory evaluation by three expert panelists for hardness, elasticity, moistness, and juiciness according to the same evaluation criteria as in Test Example 1. The evaluation of Sample 3-2 was used as a control.
In addition, for the coarsely ground sausage samples 3-1 to 3-15, the weights after heating and before heating were measured, and the yield was calculated according to the following formula.
Formula: Yield (%) = (Weight after heating (g) / Weight before heating (g)) x 100
官能評価及び歩留まりの結果を表１０に示す。
The results of sensory evaluation and yield are shown in Table 10.
表１０の結果より、カルシウム塩（塩化カルシウム、クエン酸カルシウム、水酸化カルシウム、炭酸カルシウム、乳酸カルシウム、硫酸カルシウム）、マグネシウム塩（塩化マグネシウム、炭酸マグネシウム、水酸化マグネシウム、グルタミン酸マグネシウム）、若しくは、焼成カルシウム（酸化カルシウム）又は酸化マグネシウムと、ＴＧ製剤とＰＬＤ製剤を組み合わせて添加して製造したサンプル３－４乃至３－１５の粗挽きソーセージは、コントロール（サンプル３－２）に対して、歩留まりが向上した。
また、サンプル３－５、３－６、３－８、３－９、３－１０、３－１１、３－１３は、「硬さ」、「弾力」、「しっとり感」、「ジューシー感」が３点以上であり、重合リン酸塩を使用したサンプル３－１と同等以上の蛋白質含有食品の改質効果があったことが示された。 The results in Table 10 show that the coarsely ground sausages of Samples 3-4 to 3-15, which were produced by adding calcium salts (calcium chloride, calcium citrate, calcium hydroxide, calcium carbonate, calcium lactate, calcium sulfate), magnesium salts (magnesium chloride, magnesium carbonate, magnesium hydroxide, magnesium glutamate), or calcined calcium (calcium oxide) or magnesium oxide in combination with a TG preparation and a PLD preparation, had improved yields compared to the control (sample 3-2).
In addition, 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.
また、サンプル３－５、３－６、３－８、３－９、３－１０、３－１１、３－１３は、「硬さ」、「弾力」、「しっとり感」、「ジューシー感」が３点以上であり、重合リン酸塩を使用したサンプル３－１と同等以上の蛋白質含有食品の改質効果があったことが示された。 The results in Table 10 show that the coarsely ground sausages of Samples 3-4 to 3-15, which were produced by adding calcium salts (calcium chloride, calcium citrate, calcium hydroxide, calcium carbonate, calcium lactate, calcium sulfate), magnesium salts (magnesium chloride, magnesium carbonate, magnesium hydroxide, magnesium glutamate), or calcined calcium (calcium oxide) or magnesium oxide in combination with a TG preparation and a PLD preparation, had improved yields compared to the control (sample 3-2).
In addition, 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.
［試験例４］ソーセージ系でのトランスグルタミナーゼ、ホスホリパーゼＤ及び各カルシウム塩類または焼成カルシウム（酸化カルシウム）の添加効果の確認
表１１、１２に示す配合レシピで、図１に示すサンプル調製フローに従って、サンプル４－１乃至４－２２の粗挽きソーセージを調製した。
得られたサンプル４－１乃至４－２２の粗挽きソーセージについて、専門パネラー３名により、試験例１と同じ評価基準に従って、硬さ、弾力、しっとり感、ジューシー感について官能評価を行った。サンプル４－２の評価をコントロールとして用いた。
また、サンプル４－１乃至４－２２の粗挽きソーセージについて、加熱後重量と加熱前重量を測定して、下記式により歩留まりを算出した。
式：歩留まり（％）＝（加熱後重量（ｇ）／加熱前重量（ｇ））×１００ [Test Example 4] Confirmation of the effect of adding transglutaminase, phospholipase D, and various calcium salts or calcined calcium (calcium oxide) in a sausage system Coarse-ground sausage samples 4-1 to 4-22 were prepared according to the blending recipes shown in Tables 11 and 12 and the sample preparation flow shown in Figure 1.
The obtained coarse ground sausages of Samples 4-1 to 4-22 were subjected to sensory evaluation by three expert panelists for hardness, elasticity, moistness, and juiciness according to the same evaluation criteria as in Test Example 1. The evaluation of Sample 4-2 was used as a control.
In addition, for the coarsely ground sausage samples 4-1 to 4-22, the weights after heating and before heating were measured, and the yield was calculated according to the following formula.
Formula: Yield (%) = (Weight after heating (g) / Weight before heating (g)) x 100
表１１、１２に示す配合レシピで、図１に示すサンプル調製フローに従って、サンプル４－１乃至４－２２の粗挽きソーセージを調製した。
得られたサンプル４－１乃至４－２２の粗挽きソーセージについて、専門パネラー３名により、試験例１と同じ評価基準に従って、硬さ、弾力、しっとり感、ジューシー感について官能評価を行った。サンプル４－２の評価をコントロールとして用いた。
また、サンプル４－１乃至４－２２の粗挽きソーセージについて、加熱後重量と加熱前重量を測定して、下記式により歩留まりを算出した。
式：歩留まり（％）＝（加熱後重量（ｇ）／加熱前重量（ｇ））×１００ [Test Example 4] Confirmation of the effect of adding transglutaminase, phospholipase D, and various calcium salts or calcined calcium (calcium oxide) in a sausage system Coarse-ground sausage samples 4-1 to 4-22 were prepared according to the blending recipes shown in Tables 11 and 12 and the sample preparation flow shown in Figure 1.
The obtained coarse ground sausages of Samples 4-1 to 4-22 were subjected to sensory evaluation by three expert panelists for hardness, elasticity, moistness, and juiciness according to the same evaluation criteria as in Test Example 1. The evaluation of Sample 4-2 was used as a control.
In addition, for the coarsely ground sausage samples 4-1 to 4-22, the weights after heating and before heating were measured, and the yield was calculated according to the following formula.
Formula: Yield (%) = (Weight after heating (g) / Weight before heating (g)) x 100
官能評価及び歩留まりの結果を表１３、１４に示す。
The results of sensory evaluation and yield are shown in Tables 13 and 14.
表１３、１４の結果より、カルシウム塩（クエン酸カルシウム、炭酸カルシウム、乳酸カルシウム、硫酸カルシウム）又は焼成カルシウム（酸化カルシウム）と、ＴＧ製剤とＰＬＤ製剤を組み合わせて添加して製造したサンプル４－４乃至４－２２の粗挽きソーセージは、コントロール（サンプル４－２）に対して、「硬さ」、「弾力」、「しっとり感」、「ジューシー感」、歩留まりが向上した。
また、サンプル４－４乃至４－１６、４－１８、４－１９、４－２１、４－２２は、「硬さ」、「弾力」、「しっとり感」、「ジューシー感」が３点以上であり、重合リン酸塩を使用したサンプル４－１と同等以上の蛋白質含有食品の改質効果があったことが示された。 The results in Tables 13 and 14 show that the coarse-ground sausages of Samples 4-4 to 4-22, which were produced by adding a combination of calcium salts (calcium citrate, calcium carbonate, calcium lactate, calcium sulfate) or calcined calcium (calcium oxide) with a TG preparation and a PLD preparation, had improved "hardness,""elasticity,""moistness,""juiciness," and yield compared to the control (Sample 4-2).
In addition, 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.
また、サンプル４－４乃至４－１６、４－１８、４－１９、４－２１、４－２２は、「硬さ」、「弾力」、「しっとり感」、「ジューシー感」が３点以上であり、重合リン酸塩を使用したサンプル４－１と同等以上の蛋白質含有食品の改質効果があったことが示された。 The results in Tables 13 and 14 show that the coarse-ground sausages of Samples 4-4 to 4-22, which were produced by adding a combination of calcium salts (calcium citrate, calcium carbonate, calcium lactate, calcium sulfate) or calcined calcium (calcium oxide) with a TG preparation and a PLD preparation, had improved "hardness,""elasticity,""moistness,""juiciness," and yield compared to the control (Sample 4-2).
In addition, 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.
［試験例５］ソーセージ系でのトランスグルタミナーゼ、ホスホリパーゼＤ及び各マグネシウム塩類または酸化マグネシウムの添加効果の確認
表１５～１７に示す配合レシピで、図１に示すサンプル調製フローに従って、サンプル５－１乃至５－２４の粗挽きソーセージを調製した。
得られたサンプル５－１乃至５－２４の粗挽きソーセージについて、専門パネラー３名により、試験例１と同じ評価基準に従って、硬さ、弾力、しっとり感、ジューシー感について官能評価を行った。サンプル５－２の評価をコントロールとして用いた。
また、サンプル５－１乃至５－２４の粗挽きソーセージについて、加熱後重量と加熱前重量を測定して、下記式により歩留まりを算出した。
式：歩留まり（％）＝（加熱後重量（ｇ）／加熱前重量（ｇ））×１００ [Test Example 5] Confirmation of the effect of adding transglutaminase, phospholipase D, and each magnesium salt or magnesium oxide in a sausage system Coarse-ground sausage samples 5-1 to 5-24 were prepared according to the blending recipes shown in Tables 15 to 17 and the sample preparation flow shown in Figure 1.
The obtained coarse ground sausages of Samples 5-1 to 5-24 were subjected to a sensory evaluation by three expert panelists for hardness, elasticity, moistness, and juiciness according to the same evaluation criteria as in Test Example 1. The evaluation of Sample 5-2 was used as a control.
In addition, for the coarsely ground sausage samples 5-1 to 5-24, the weights after heating and before heating were measured, and the yield was calculated according to the following formula.
Formula: Yield (%) = (Weight after heating (g) / Weight before heating (g)) x 100
表１５～１７に示す配合レシピで、図１に示すサンプル調製フローに従って、サンプル５－１乃至５－２４の粗挽きソーセージを調製した。
得られたサンプル５－１乃至５－２４の粗挽きソーセージについて、専門パネラー３名により、試験例１と同じ評価基準に従って、硬さ、弾力、しっとり感、ジューシー感について官能評価を行った。サンプル５－２の評価をコントロールとして用いた。
また、サンプル５－１乃至５－２４の粗挽きソーセージについて、加熱後重量と加熱前重量を測定して、下記式により歩留まりを算出した。
式：歩留まり（％）＝（加熱後重量（ｇ）／加熱前重量（ｇ））×１００ [Test Example 5] Confirmation of the effect of adding transglutaminase, phospholipase D, and each magnesium salt or magnesium oxide in a sausage system Coarse-ground sausage samples 5-1 to 5-24 were prepared according to the blending recipes shown in Tables 15 to 17 and the sample preparation flow shown in Figure 1.
The obtained coarse ground sausages of Samples 5-1 to 5-24 were subjected to a sensory evaluation by three expert panelists for hardness, elasticity, moistness, and juiciness according to the same evaluation criteria as in Test Example 1. The evaluation of Sample 5-2 was used as a control.
In addition, for the coarsely ground sausage samples 5-1 to 5-24, the weights after heating and before heating were measured, and the yield was calculated according to the following formula.
Formula: Yield (%) = (Weight after heating (g) / Weight before heating (g)) x 100
官能評価及び歩留まりの結果を表１８～２０に示す。
The results of sensory evaluation and yield are shown in Tables 18 to 20.
表１８～２０の結果より、マグネシウム塩（塩化マグネシウム、炭酸マグネシウム、グルタミン酸マグネシウム）又は酸化マグネシウムと、ＴＧ製剤とＰＬＤ製剤を組み合わせて添加して製造したサンプル５－４乃至５－２４の粗挽きソーセージは、コントロール（サンプル５－２）に対して、「硬さ」、「弾力」、「しっとり感」、「ジューシー感」、歩留まりが向上した。
また、サンプル５－４乃至５－１４、５－１６乃至５－２０、５－２２、５－２３は、「硬さ」、「弾力」、「しっとり感」、「ジューシー感」が３点以上であり、重合リン酸塩を使用したサンプル５－１と同等以上の蛋白質含有食品の改質効果があったことが示された。 The results in Tables 18 to 20 show that the coarsely ground sausages of Samples 5-4 to 5-24, which were produced by adding magnesium salts (magnesium chloride, magnesium carbonate, magnesium glutamate) or magnesium oxide in combination with a TG preparation and a PLD preparation, had improved "hardness,""elasticity,""moistness,""juiciness," and yield compared to the control (Sample 5-2).
In addition, Samples 5-4 to 5-14, 5-16 to 5-20, 5-22, and 5-23 scored 3 or more in "hardness,""elasticity,""moistness," and "juiciness," indicating that they had a modifying effect on protein-containing foods equal to or greater than that of Sample 5-1, which used a polymerized phosphate.
また、サンプル５－４乃至５－１４、５－１６乃至５－２０、５－２２、５－２３は、「硬さ」、「弾力」、「しっとり感」、「ジューシー感」が３点以上であり、重合リン酸塩を使用したサンプル５－１と同等以上の蛋白質含有食品の改質効果があったことが示された。 The results in Tables 18 to 20 show that the coarsely ground sausages of Samples 5-4 to 5-24, which were produced by adding magnesium salts (magnesium chloride, magnesium carbonate, magnesium glutamate) or magnesium oxide in combination with a TG preparation and a PLD preparation, had improved "hardness,""elasticity,""moistness,""juiciness," and yield compared to the control (Sample 5-2).
In addition, Samples 5-4 to 5-14, 5-16 to 5-20, 5-22, and 5-23 scored 3 or more in "hardness,""elasticity,""moistness," and "juiciness," indicating that they had a modifying effect on protein-containing foods equal to or greater than that of Sample 5-1, which used a polymerized phosphate.
本発明によれば、重合リン酸塩を使用することなく、蛋白質含有食品の食感を改質し得る、改質技術を提供することができる。
The present invention provides a modification technique that can modify the texture of protein-containing foods without using polymerized phosphates.
本出願は、日本で出願された特願２０２３－０１３２９９を基礎としており、その内容は本明細書にすべて包含されるものである。
This application is based on patent application No. 2023-013299 filed in Japan, the contents of which are incorporated in their entirety into this specification.
Claims (10)
- （１）蛋白質、及び（２）マグネシウム塩、酸化マグネシウム、カルシウム塩、及び酸化カルシウムからなる群から選択される少なくとも１つを含有する食品原料を、トランスグルタミナーゼで処理することを含む、改質された蛋白質含有食品の製造方法。 A method for producing a modified protein-containing food, comprising treating a food ingredient containing (1) a protein and (2) at least one selected from the group consisting of magnesium salts, magnesium oxide, calcium salts, and calcium oxide, with transglutaminase.
- さらに、ホスホリパーゼＤで処理することを含む、請求項１記載の製造方法。 The method of claim 1 further comprises treating with phospholipase D.
- 前記成分（２）が、マグネシウム塩及び酸化マグネシウムからなる群から選択される少なくとも１つと、カルシウム塩及び酸化カルシウムからなる群から選択される少なくとも１つとを含む、請求項１又は２に記載の製造方法。 The method according to claim 1 or 2, wherein 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.
- 前記成分（２）が、マグネシウム塩、酸化マグネシウム、カルシウム塩、及び酸化カルシウムからなる群から選択される少なくとも１つを含有する焼き塩である、請求項１又は２に記載の製造方法。 The method according to claim 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.
- 蛋白質含有食品が、畜肉加工食品、米加工食品、大豆加工食品、小麦加工食品、卵加工食品、液体加工食品、乳加工食品、水産加工食品、飲料、及びプラントベースフードからなる群から選択される、請求項１又は２に記載の製造方法。 The method according to claim 1 or 2, 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.
- （１）蛋白質、及び（２）マグネシウム塩、酸化マグネシウム、カルシウム塩、及び酸化カルシウムからなる群から選択される少なくとも１つを含有する食品原料を、トランスグルタミナーゼで処理することを含む、蛋白質含有食品の改質方法。 A method for modifying a protein-containing food, comprising treating a food ingredient 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.
- さらに、ホスホリパーゼＤで処理することを含む、請求項６記載の改質方法。 The modification method according to claim 6, further comprising treating with phospholipase D.
- 前記成分（２）が、マグネシウム塩及び酸化マグネシウムからなる群から選択される少なくとも１つと、カルシウム塩及び酸化カルシウムからなる群から選択される少なくとも１つとを含む、請求項６又は７に記載の改質方法。 The modification method according to claim 6 or 7, wherein 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.
- 前記成分（２）が、マグネシウム塩、酸化マグネシウム、カルシウム塩、及び酸化カルシウムからなる群から選択される少なくとも１つを含有する焼き塩である、請求項６又は７に記載の改質方法。 The method of claim 6 or 7, 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.
- 蛋白質含有食品が、畜肉加工食品、米加工食品、大豆加工食品、小麦加工食品、卵加工食品、液体加工食品、乳加工食品、水産加工食品、飲料、及びプラントベースフードからなる群から選択される、請求項６又は７に記載の改質方法。 The method of claim 6 or 7, 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.
Applications Claiming Priority (2)
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| JP2705024B2 (en) * | 1987-07-02 | 1998-01-26 | マルハ株式会社 | Food manufacturing method |
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| WO2017154992A1 (en) * | 2016-03-10 | 2017-09-14 | 味の素株式会社 | Method for producing vegetable protein-containing food |
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| JP2705024B2 (en) * | 1987-07-02 | 1998-01-26 | マルハ株式会社 | Food manufacturing method |
| JP2003304836A (en) * | 2002-04-12 | 2003-10-28 | Ajinomoto Co Inc | Improver for meat and method for producing processed meat food using the same improver for meat |
| WO2010035856A1 (en) * | 2008-09-25 | 2010-04-01 | 味の素株式会社 | Enzyme preparation for adhesion-molded foods and method for producing adhesion-molded food |
| WO2010140708A1 (en) * | 2009-06-05 | 2010-12-09 | 味の素株式会社 | Enzyme preparation for reforming processed meat products and manufacturing method for processed meat products |
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