JPH0332353B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a drink made from fish meat and a method for producing the same.

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

On the other hand, in recent years, interest in health has increased, and general consumers are increasingly interested in beverages that use soy protein such as soy milk, as well as nutritional drinks and nutritional drinks containing vitamins, amino acids, proteins, and herbal medicines. It has become a popular drink, and its consumption is increasing year by year.

Against this background, the present inventors came up with the idea of producing nutritious drinks that are useful for health using fish meat, in order to further increase its value by expanding the use of fish meat as a protein raw material. We have been studying the possibility of manufacturing it.
As a result, the present inventors discovered that fish meat, which cannot be used as a beverage ingredient as it is because it has the property of gelling when exposed to heat, can be treated with proteolytic enzymes and microorganisms that digest proteins. As a result, the gelling performance is lost, and
The inventors have discovered that it is possible to improve the texture, flavor, and physical properties of the protein to produce a product that can be used as a base for beverages, and have thus arrived at the present invention.

That is, the present invention provides fish meat in which the ratio of water-soluble nitrogen-containing components to the total nitrogen components in the product is 20 to 20%.
The product obtained by processing with proteolytic enzymes and/or microorganisms that digest proteins until 50%
The present invention provides a beverage characterized by being uniformly dissolved or dispersed in an aqueous medium.

Further, the present invention provides a method for producing the above-mentioned beverage, including:
After grinding fish meat while grinding, the ratio of water-soluble nitrogen-containing components to total nitrogen components in the product is 20 to 20.
Treat the product with a proteolytic enzyme or/and a microorganism that digests the protein until the concentration is 50%, and mix the resulting paste-like product with an aqueous medium, further grinding as necessary, to homogenize it in the aqueous medium. Provides a method for producing a beverage characterized by dissolving or dispersing the beverage,
Also, while or after grinding the fish meat, it is mixed with an aqueous medium and dispersed in the aqueous medium, and then this dispersion is added to the product so that the ratio of water-soluble nitrogen-containing components to the total nitrogen components is The present invention provides a method for producing a beverage, characterized in that the beverage is treated with a proteolytic enzyme or/and a microorganism that digests protein until the protein is reduced to 20 to 50%.

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

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

Examples of microorganisms that digest proteins that can be used in the present invention include Aspergillus.
Genus, Mucor, Rhizopus, Penicillium
Molds (filamentous fungi) belonging to the genus Monascus, etc.; for example, lactic acid bacteria belonging to the genus Streptococcus, Pediococcus, Leuconostoc, Lactobacillus, etc.; Bacteria such as Bacillus natto, Bacillus subtilis; for example Saccharomyces ellipsoideus, Saccharomyces cerevisiae
Yeasts such as Y. cerevisiae) and Torula; as well as mutant strains and combination products thereof.

In the beverage of the present invention, fish meat is treated with proteolytic enzymes or/and
In addition to products obtained by processing with microorganisms that digest proteins, for example, animal and vegetable oils, animal proteins other than fish meat, vegetable proteins, carbohydrates, and products obtained by treating them with enzymes and/or microorganisms. one or more selected from the group consisting of substances, and/or vitamins, amino acids,
Highly unsaturated fatty acids, one or more selected from the group consisting of plant extract components, and/or other components such as various inorganic salts, fragrances, colorants, flavoring agents, preservatives, etc. These can be mixed at any stage of the manufacturing process, but in order to prepare a homogeneous drink, at least before the fish meat is treated with proteolytic enzymes and/or microorganisms that digest proteins. It is highly preferred to homogeneously mix these substances or their sources in the system at any stage or during their processing, and by such means it is possible to ensure that the substances or their sources are highly stable and homogeneous. Systems can be produced that are dissolved, emulsified and/or decomposed in an aqueous medium.

Examples of such vegetable protein sources include vegetable protein raw materials such as soybean, peanut, cottonseed, sesame, sunflower, and wheat, defatted processed products thereof, and concentrated proteins and isolated proteins derived therefrom.

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

Further, as animal and vegetable oil sources, for example, pork fat,
Animal fats and oils such as beef tallow, mutton tallow, horse tallow, fish oil, whale oil, and milk fat; for example, soybean oil, linseed oil, safflower oil,
sunflower oil, cottonseed oil, kapok oil, olive oil,
Wheat germ oil, corn oil, palm oil, palm kernel oil, monkey fat, illitupe fat, Borneo tallow fat,
Vegetable oils and fats such as coconut oil; and hydrogenation of them,
Examples include processed fats and oils obtained through treatments such as transesterification and fractionation, as well as processed fats and oil products such as butter, cream, margarine, and toning.

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

In addition, vitamins that can be added to the beverage of the present invention include vitamin A, vitamin B ₁ , vitamin B ₂ ,
Vitamin _B12 , vitamin C, vitamin D, pantothenic acid, vitamin E, vitamin H, vitamin K,
Vitamin L, vitamin M, nicotinic acid, vitamin P, thioctic acid, thioctic acid amide, vitamin R, vitamin S, vitamin T, vitamin U, vitamin V, vitamin W, vitamin X, vitamin Y,
Examples of amino acids include L-glutamic acid (salt), L-glutamine, glutathione, glycylglycine, D,
L-alanine, L-alanine, γ-aminobutyric acid,
γ-aminocaproic acid, L-arginine (hydrochloride), L-aspartic acid (salt), L-asparagine, L-titrulline, L-tryptophan, L-
Threonine, glycine, L-cysteine (derivative), L-histidine (salt), L-oxyproline, L-isoleucine, L-leucine, L-lysine (salt), D, L-methionine, L-methionine,
L-ornithine (salt), L-phenylalanine,
Examples include D-phenylglycine, L-proline, L-serine, L-tyrosine, and L-valine.

In addition, highly unsaturated fatty acids include linoleic acid, linoleic acid, eicosapentaenoic acid, docosahexanic acid, and their glycerides, and further, as plant extracts, various medicinal herbs, asparagus, Korean ginseng, etc. Examples include extracted components extracted from.

One specific embodiment of the method for producing a fish protein drink of the present invention is as follows.

First, in order to prepare a homogeneous mixture of fish meat and enzymes and/or microorganisms, the enzymes and/or microorganisms are added to the fish meat and ground, or the enzymes and/or microorganisms are added while the fish meat is ground. Alternatively, after grinding the fish meat, enzymes and/or microorganisms are added and mixed uniformly. At this time, in addition to fish meat, animal protein sources,
When using vegetable protein sources, animal and vegetable oil sources, and/or carbohydrate sources as raw materials, they may be added at the initial stage or in the middle of the process. , oils and fats, enzymes acting on carbohydrates, microorganisms, water and/or natural antibacterial agents may be added.

When enzymes and/or microorganisms are mixed into fish meat or a mixture of fish meat and other raw materials, they begin to act on the proteins in the fish meat or the mixture of fish meat and other raw materials. It is necessary to hold the product at a certain temperature for an appropriate time, and the temperature and time need to be selected depending on the type of enzyme and/or microorganism used and the flavor and gelling ability of the desired paste product. Usually 0~60℃
A temperature of 5 minutes to 30 days is required. Further, this temperature may be controlled to be constant from the beginning, but it may be controlled in multiple stages, such as initially being controlled to a certain specific temperature and then being controlled to a different specific temperature. Furthermore, after adding enzymes and/or microorganisms to fish meat, grinding or mixing and stirring is performed to make a homogeneous mixture as described above, and while continuing such grinding or mixing and stirring, the temperature and time described above are Alternatively, once a homogeneous mixture is obtained, the grinding or mixing and stirring may be stopped, and then the mixture may be maintained within the above range through the grinding or mixing and stirring and subsequent aging. It may be maintained within a range of temperature and time.

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

The paste-like product thus obtained is
The ratio of water-soluble nitrogen-containing components to total nitrogen-containing components is
20% to 50% (however, 20% to 60% if animal protein sources and/or vegetable protein sources are used together with fish meat as raw materials), and 20%
If it is less than 50%, the gelling ability remains, and it is not suitable as a beverage ingredient in terms of physical properties, flavor, and texture. If it exceeds 60%), the bitterness becomes strong and is not desirable.

The paste-like product thus obtained is
Mix with an aqueous medium, such as an aqueous solution in which water and other components are dissolved, by grinding as necessary, and dissolve the water-soluble nitrogen-containing components of the product;
The final target product can be obtained by uniformly dispersing the water-insoluble nitrogen-containing component of the product and subjecting it to heat sterilization, for example.

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

Another specific embodiment of the beverage manufacturing method of the present invention is as follows.

First, fish meat is mixed with an aqueous medium such as water or an aqueous solution containing various components while or after being ground to prepare an aqueous dispersion. When using animal protein sources, vegetable protein sources, animal and vegetable oil sources, and/or carbohydrate sources other than fish meat,
It is preferable to mix at this stage, and when adding other ingredients, it is also preferable to mix at this stage to form a system in which they are uniformly mixed with the fish protein. Thereafter, proteolytic enzymes and/or microorganisms that digest proteins are added to this dispersion system and uniformly dispersed. Once the enzymes and/or microorganisms are mixed, they begin to act on the proteins, so the dispersion needs to be kept at the right temperature for the right amount of time.
The treatment step with enzymes and/or microorganisms may be performed in the same manner as in the specific embodiment described above, and the final proportion of water-soluble nitrogen-containing components to the total nitrogen components of the dispersion system is 20 to 50% (however, animal When a natural protein source and/or vegetable protein source is used in combination with fish meat, it is treated with enzymes and/or microorganisms until the amount is reduced to 20% to 60%, and then heat sterilized to inactivate the enzymes and microorganisms. If so, the product targeted by the present invention can be obtained.

It goes without saying that the various components described above can be added at any stage in the second production method of the present invention as well.

Examples of the present invention are shown below.

Example 1 100 g of frozen ground pollack thawed and ground in a meat grinder is kneaded with 3.0 g of common salt and 0.2 g of sodium pyrophosphate in a grinder to prepare a paste-like material of surimi. To this paste, 0.05 g of proteolytic enzyme pronase (manufactured by Kaken Kagaku), 0.05 g of proteinase "Amano" A (manufactured by Amano Pharmaceutical), and 50 ppm of lysozyme as a bacterial growth inhibitor are each dissolved in a small amount of water and added. After the addition is complete, the stirring is switched to high speed and warm water is poured into the jacket of the mashing machine to bring the temperature of the mixture to 50°C, and kneading and stirring are continued for 30 minutes. Thereafter, the jacket of the mashing machine was switched to cold water, and the temperature of the mixture was brought to 15°C. When the temperature reached 15°C, it was packed in a container and kept at 15°C for 72 hours to obtain a paste-like product (water-soluble nitrogen-containing component: 33.5%).

Take 100 g of the paste-like product in a beaker, add 300 g of water and 15 g of sucrose, dissolve in a homomixer, heat sterilize at 100°C for 30 minutes to inactivate the enzyme, and cool to 40°C. An appropriate amount of milk flavor was added to this to obtain the object of the present invention. This target product had a milk-like appearance, had no fishy odor, and was a rich product with a milk flavor.

Example 2 100g of frozen pollock pollack thawed and ground in a meat grinder is kneaded with 3.0g of salt and 0.2g of dibasic sodium phosphate in a grinder to create a paste-like substance of ground pollack. . Add 20g of skim milk powder to this paste.
Add and knead to create a homogeneous mixture, and add the proteolytic enzyme pancreatin (manufactured by Difco) to this.
Add 0.01 g of papain (manufactured by Ebios Pharmaceutical) and 50 ppm of lysozyme as a bacterial growth inhibitor, each dissolved in a small amount of water. After the addition is complete, warm water is poured into the jacket of the mashing machine to bring the temperature of the mixture to 50°C, and kneading and stirring are continued for 30 minutes. Thereafter, the jacket of the mashing machine was switched to cold water, and the temperature of the mixture was brought to 10°C. When the temperature reaches 10℃, it is packed in a container and kept at 10℃ for 96 hours to form a paste-like product (water-soluble nitrogen-containing components).
28.2%) was obtained.

Take 100g of this pasty product in a beaker, add 3g of gum arabic and 30g of sucrose to 100g of water.
g and 0.5 g of citric acid dissolved therein to prepare a uniformly mixed solution using a homomixer, and after high-speed emulsification of 10 g of corn oil, 200 g of water was added.
After adding g and making it uniform, heat sterilize it at 100℃ for 30 minutes,
The mixture was cooled to 40°C and an appropriate amount of orange essence was added to obtain the object of the present invention. This target product was a milk drink-like product with no fishy odor and an orange flavor.

Example 3 A paste-like substance of fallen pollock is prepared in the same manner as in Example 2 using frozen fallen pollack. 5 g of casein and 5 g of butter are added to this pasty material, and thoroughly kneaded with high-speed stirring using a grinder. To this mixture, 30 g of a culture solution previously cultured in 10% skimmed milk powder using three strains of lactic acid bacteria Lactobacillus casei, Streptococcus lacteis, and Streptococcus cremoris is added, and the mixture is kneaded and stirred for 30 minutes. After kneading and stirring, it is filled into a container and kept at 15℃ for 144 hours, resulting in a paste-like product (water-soluble nitrogen-containing component: 24.7
%)was gotten.

100 g of the paste-like product was placed in a beaker, 360 g of water and 40 g of fructose-glucose solution were added to make it homogeneous, and 15 g of plum meat extract was mixed therein to obtain the object of the present invention. This target product was a drink with no fishy odor and a suitable sourness and plum flavor.

Example 4 100 g of frozen pollack surimi is thawed, 3.0 g of common salt and 0.2 g of sodium pyrophosphate are added thereto, and the mixture is kneaded using a temperature adjusting jacket and a grinder equipped with a stirring device to form a paste. Pour warm water into the jacket, raise the temperature of the paste to 50℃, and add proteolytic enzyme proteinase "Amano" A (manufactured by Amano Pharmaceutical).
0.05g and 50ppm of lysozyme as a bacterial growth inhibitor
Dissolve each in a small amount of water and add. After the addition is complete, switch the stirring to high speed and continue kneading and stirring for 15 minutes while maintaining the temperature at 50°C. Immediately after 15 minutes have passed, add and mix 10 g of skim milk powder, and continue stirring for an additional 15 minutes. Immediately raise the temperature of the jacket to 80℃.
Hold for 30 minutes to stop enzyme activity. Water was added to this paste-like material so that the solid content was about 9-10%, stirred with a homomixer, and then sterilized at 90-95°C for 5 minutes.
Cool to 37°C. This was cultured in advance,
Add and mix 3% of a mixed starter of Lactobacillus bulgaricus and Streptococcus thermophilus and ferment for 6 hours in a 37°C thermostat (water-soluble nitrogen-containing components 41.8%). On the other hand, 5% sucrose,
3% asparagus pressed juice and 0.2% ascorbic acid were sterilized and mixed, homogenized with the above fermented product using a homomixer, cooled and dispensed into sterilized containers to obtain the object of the present invention. This target product had stable and good bacterial growth during the process, had no fishy odor, and was a refreshing beverage.

Example 5 Thaw 100 g of frozen pollack surimi, place it in a crusher equipped with a temperature adjustment jacket and a stirring device, and raise the temperature to 50° C. while stirring. In addition, 3% refined fish oil containing 20% eicosapentaenoic acid,
Add 0.5% α-tocopherol and 5% powdered yogurt (spray-dried product), and gradually mix in water while stirring at high speed until the solid content is 9-10%. To this, 0.05 g of proteolytic enzyme pronase (manufactured by Kaken Kagaku), 0.05 g of proteinase "Amano" A (manufactured by Amano Pharmaceutical), and 50 ppm of lysozyme as a bacterial growth inhibitor are each dissolved in a small amount of water and added.
After the addition is complete, switch the stirring to high speed and continue kneading and stirring for 15 minutes while maintaining the temperature at 50°C. After 15 minutes, add and mix 10 g of skim milk powder, and continue stirring at 50°C for another 15 minutes. Then immediately raise the temperature of the jacket.
Hold at 80℃ for 30 minutes to stop enzyme activity (water-soluble nitrogen-containing component 35.1%). On the other hand, for frozen surimi,
3% asparagus pressed juice, 0.2% ascorbic acid and 0.5% citric acid are sterilized and mixed, and the mixture is homogenized with the enzymatically decomposed product described above using a homomixer. This was sterilized at 95° C. for 5 minutes, and dispensed into cooled and sterilized containers to obtain the object of the present invention. This target product emulsified well with oil, had no fishy odor, and was a refreshing drink.

Comparative Example 1 The desired product was obtained in the same manner as in Example 1, except that the enzyme treatment conditions were changed to 50° C. for 48 hours. This target product had a very bitter taste and was not suitable for drinking.

Comparative Example 2 After adding 20 ml of water and 135 ml of 35% hydrochloric acid to 1 kg of fish meat, the mixture was treated at 100°C for 2 hours, and 21 g of sodium hydroxide with a purity of 95% was added to obtain an acid-treated fish meat decomposition product.

This decomposed product was extremely colored, so after decolorizing it, 4 g of acidic protease "Morusin" (manufactured by Seishin Pharmaceutical) was added to 100 g of this decomposed product, treated at 50°C for 20 hours, and then heated at 100°C for 15 minutes. The enzyme was inactivated and 26 g of 95% pure sodium hydroxide was added to obtain the desired product. This target product was colored brown and was not suitable for drinking.

Comparative Example 3 The objective was obtained in the same manner as in Example 1, except that the enzyme was 20 g of bran koji extract enzyme and the enzyme treatment conditions were 40° C. for 20 hours. This target product had a very bitter taste and was not suitable for drinking.

Claims (1)

[Scope of Claims] 1 Fish meat obtained by treating fish meat with a proteolytic enzyme or/and a microorganism that digests proteins until the ratio of water-soluble nitrogen-containing components to total nitrogen components in the product is 20 to 50%. A beverage characterized in that the product is uniformly dissolved or dispersed in an aqueous medium. 2. In the aqueous medium, one or more selected from the group consisting of animal and vegetable oils, animal proteins other than fish meat, vegetable proteins, carbohydrates, their enzymatic decomposition products, and their microbial digestion products. ,
The beverage according to claim 1, characterized in that it is uniformly dissolved, emulsified, and/or dispersed. 3 One or more selected from the group consisting of vitamins, amino acids, highly unsaturated fatty acids, and plant extract components are uniformly dissolved, emulsified, and/or dispersed in the aqueous medium. The beverage according to claim 1 or 2, characterized by: 4. The beverage according to claim 2, wherein the ratio of water-soluble nitrogen-containing components to the total nitrogen components in the product is 20 to 60%. 5. After grinding the fish meat, the product is treated with proteolytic enzymes and/or microorganisms that digest proteins until the ratio of water-soluble nitrogen-containing components to the total nitrogen components in the product is 20 to 50%, While further grinding the obtained paste-like product as necessary,
A method for producing a beverage, characterized by mixing it with an aqueous medium and dissolving or dispersing it uniformly in the aqueous medium. 6. After grinding the fish meat while grinding, mix it with an aqueous medium and disperse it in the aqueous medium, and then add this dispersion to a product with a ratio of water-soluble nitrogen-containing components to total nitrogen components of 20 to 20. A method for producing a beverage, characterized in that the beverage is treated with a proteolytic enzyme or/and a microorganism that digests protein until the protein is reduced to 50%. 7. Claim No. 7 characterized in that one or more selected from the group consisting of animal and vegetable oils and fats, animal proteins other than fish meat, vegetable proteins, and carbohydrates are uniformly mixed at any stage. A method for producing a beverage according to item 5 or 6. 8 At any stage before or during treatment with proteolytic enzymes and/or protein-digesting microorganisms, substances selected from the group consisting of animal and vegetable oils, animal proteins other than fish meat, vegetable proteins, and carbohydrates are added. 7. The method for producing a beverage according to claim 5 or 6, characterized in that one or more types are uniformly mixed. 9 Claims characterized in that one or more selected from the group consisting of vitamins, amino acids, highly unsaturated fatty acids, and plant extracts are uniformly mixed at any stage. The method for producing the beverage according to item 5 or 6. 10. Claim 7, characterized in that the product is treated with a proteolytic enzyme or/and a microorganism that digests proteins until the ratio of water-soluble nitrogen-containing components to total nitrogen components becomes 20 to 60%. Or the method for producing the beverage according to item 8.