JPH03216170A - Preparation of meat protein gel-like food - Google Patents

Abstract

PURPOSE:To obtain the subject food useful for a food field having excellent processability by modifying meat protein with an alkaline solution having a fixed pH, varying pH of a resultant modified protein solution to a fixed acid range and making the protein to gelation. CONSTITUTION:An alkaline solution (e.g. sodium hydroxide) is added to meat protein (e.g. krill) so as to have >=10pH and >=3wt.% protein concentration to modify the meat protein. Then, pH of a resultant modified protein solution is varied to a range of 3-8 to make the protein to gelation to afford the aimed food.

Description

DETAILED DESCRIPTION OF THE INVENTION [Technical Field 1] The present invention relates to a method for producing a gel-like food from animal meat protein.

[Prior Art] Gel-like foods such as sausages and various paste products are produced from the meat of chewing mammals, birds, aquatic animals, etc. Meat proteins are easily denatured by storage and freezing, and as denaturation occurs, their gel-forming ability decreases.

Therefore, in producing the above-mentioned products, it is required that the protein of the raw meat be as undenatured as possible. It is said that good gel-like foods cannot be produced if endogenous gel-forming inhibitors such as proteases are present in the raw meat. Examples include krill and mackerel meat. Therefore, in manufacturing the above-mentioned products, it is also required that the raw meat has suitability for processing as a gel-like food.

[Problems to be Solved by the Invention] This invention is not limited by the above-mentioned restrictions on raw meat when producing a meat protein gel food using a conventional production method, but instead uses a completely different production method from the conventional production method. The purpose is to produce gel-like meat protein food.

[Ten steps to solve the problem 1: The final pH of the raw meat is 10 or more, and the protein concentration is 3%.
An alkaline denatured meat protein liquid is prepared by adding an alkaline solution as described above and grinding or stirring this using an ordinary grinding device or stirring device.

Although various alkaline compounds can be used in the alkaline solution, preferred compounds for the present invention include sodium hydroxide, potassium hydroxide, calcium hydroxide, and sodium carbonate. Tan in this process)
The bonds between or within molecules are broken and the protein denatures.

Next, put the alkaline denatured meat protein solution into the dialysis membrane, and
Dialyze against a pH displacement solution ranging from H3 to 8. This operation causes pH replacement of the protein solution and at the same time forms a protein gel. In this process, the alkali that causes protein denaturation is removed or neutralized, and the bonds between protein molecules are regenerated.
It is thought that a three-dimensional protein network structure is formed. Various acid solutions or salt solutions such as hydrogen salts can be used as the pH replacement solution, but in terms of pH replacement while controlling the pH of the final product,
The pH replacement operation of the 6-alkali denatured meat protein solution, which preferably uses a buffer solution of 6, does not necessarily require the above-mentioned dialysis. For example, the pH of the liquid can be replaced by the following method. Extrude the alkaline denatured meat protein liquid into the replacement liquid in an appropriate shape such as a line or plate and leave it. This operation causes p}{substitution and forms a protein gel.

After shaping the alkaline denatured protein solution into a suitable shape, it is frozen and immersed in the above-mentioned pH replacement solution. During this immersion process, thawing occurs, followed by pH displacement and the formation of a protein gel.

8 when the pH of the alkaline denatured meat protein solution is 9 or higher.
If heated above 0°C, the gel-forming ability of the protein may be impaired. This is considered to be due to the progress of reactions that are unfavorable for gelation, such as hydrolysis reactions of peptide bonds. Therefore, excessive heating of proteins under conditions with insufficient pH replacement, ie, under strong alkalinity, must be avoided. Since the decrease in gel-forming ability of meat protein under strong alkalinity depends not only on temperature but also on time, it is difficult to specify the upper limit of the temperature during pH replacement, but it is preferably operated at 60 ° C or less. This allows for <pH substitution without impairing the gel-forming ability of the protein. Furthermore, since the protein gels even if the pH is replaced at a temperature around 0°C, it is more preferable to perform the pH replacement at the lowest possible temperature in order to suppress side reactions.

The gelled protein obtained by the production method of the present invention can be eaten as it is or after being cooked. Or again. Bundle the gelled proteins or form them into a mass using an adhesive. These can be used as ingredients.

[Example] (Example 1) 150 ml of 0.3N sodium hydroxide solution was added to 100 g of live krill (naturally thawed after storage at -30°C for 6 months) and ground. This was centrifuged to remove insoluble matter, and the water content was 94.5% and the pH was 13.
．． 230 ml of protein solution of No. 1 was obtained. Fold this width 1
．． The mixture was packed in a 0 cm cellophane tube and dialyzed against a 0.1 molar phosphate buffer (pH 7.0) at 60°C for 7 hours to replace the pH of the contents. Through the above operations, 140 g of an elastic white gel with a water content of 91.2% and a pH of 7.3 was obtained.

(Example 2) Add 100 ml of 0.4N sodium hydroxide solution to 100 g of minced sardine meat. Grinded. This was centrifuged to remove insoluble matter, and the water content was 90.1%, pH 1.
2.6 protein solution 1 5. Og was obtained. Fold this into a cellophane tube with a width of 1.0 cm, and
5°C for molar phosphate buffer (pH 5.0)
The contents were dialyzed for 20 hours and the contents were exchanged to pH. The protein had become a gel through the above procedure, but this was further heated at 85°C for 20 minutes to reduce the water content to 86.2%.
, 105 g of an off-white gel with a pH of 5.2 was obtained. I ate this. It had elasticity and good taste.

(Example 3) 600 ml of 0.35N potassium hydroxide solution was added to 300 g of chicken meat and ground. This was centrifuged to remove insoluble matter, and the water content was 93.0% and the pH was 13.5.
750 g of protein solution was obtained. This was extruded into a linear shape with a diameter of about 1 mm using a cylinder into a 0.1 molar citric acid buffer (pH 3.0) and left at 10°C for 5 hours. During this process, pH displacement occurred and at the same time the protein gelled. The obtained linear gel was light brown in color, had a water content of 89.2%, and had a pH of 3.3.

(Example 4) 30 g of ground walleye pollock was added as an adhesive to 200 g of the linear gel obtained in Example 3, and this was rolled into a cylinder and steamed to obtain elastic food.

(Example 5) 0.4 N sodium hydroxide solution 150 g to 100 g of beef
ml and grind well to obtain a water content of 88.5%, p
A sol-like protein solution of H12.4 was obtained. This thickness is 0. After forming into a 5 cm plate, it was frozen at -20°C. Width 0. It was cut into 5 cm linear pieces and added to a 0.2 molar citrate buffer (pH 4.
0) for 6 hours at room temperature. By the above operations, 190 g of gray gel with a water content of 87.5% and a pH of 4.2 was obtained.
I got it.

(Example 6) The gel obtained in Example 5 was heated and cooked in a seasoning liquid consisting of soy sauce, sugar, and mirin. The food was chewy and had a good taste.

[Effects of the invention] In the conventional production of meat protein gel foods such as sausages and various pasted products, myofibrillar proteins are dissolved, dispersed, and polymerized into actomyosin sol during the salting process of the raw meat, and actomyosin sol is released during the subsequent heating process. It is said that various bonds are formed between myosins and a protein gel is formed. In order to obtain a product with good physical properties, the protein in the raw meat must be undenatured. Furthermore, it is required that there are no gel formation inhibiting factors such as endogenous proteases. In the method of this invention, the alkaline treatment in the first step denatures and dissolves protein in the canine parts, including myofibrillar protein. Of course, endogenous proteases are also denatured and inactivated. I don't think that the alkali is removed or neutralized during the pH replacement process, and as a result, various bonds are formed between proteins, causing the proteins to gel. The manufacturing principle of the method of this invention is essentially different from that of conventional meat protein gel foods, so that the meat protein is not denatured and there are no gel formation inhibitors such as endogenous proteases. It has the advantage of being able to use raw meat without being subject to such restrictions.

Claims (1)

[Claims] (1) A method for producing a gelatinous meat protein food, which comprises denaturing meat protein at a pH of 10 or higher and gelling the protein by substituting the resulting denatured protein solution with a pH in the range of 3 to 8.