JPH0542254B2 - - Google Patents

Description

Detailed Description of the Invention [Field of Industrial Application] The present invention relates to a method for producing konjac using a product obtained by treating fish meat with a proteolytic enzyme and/or a microorganism that digests proteins. It is something.

"Konjac" in the present invention is a general term for foods that use konjac flour as a main ingredient and are made edible by boiling.

[Conventional technology]

Traditionally, fish meat has been mainly used to produce fish paste products, and these fish paste products are the main processed foods made from fish meat, which is an important protein material in Japan.

[Problem that the invention seeks to solve]

Fish meat is not only used for seafood paste products;
It is thought that the value of fish meat as a protein material will increase dramatically if it can be used as a raw material for various foods.

Against this background, the present inventors came up with the idea that it would be possible to use fish meat to produce nutritionally fortified konnyaku that is beneficial for health, in order to further increase the value of fish meat by expanding its use as a protein raw material. We have been investigating the possibility of its production.

[Means for solving problems]

As a result of various studies, the present inventors found that fish meat, which cannot be used as an ingredient in konnyaku as it has the property of gelling when exposed to heat, was treated with a proteolytic enzyme or a microorganism that digests the protein. The present inventors have discovered that it is possible to produce a protein that can be added to konjac by eliminating its gelling ability and improving the texture, flavor, and physical properties of the protein, thereby achieving the present invention.

That is, the present invention provides fish meat with proteolytic enzymes or/and
Konjac is produced by mixing 10 to 800 parts by weight, preferably 50 to 200 parts by weight of the product obtained by the action of a microorganism that digests proteins, in terms of solid content, per 100 parts by weight of konjac flour. The present invention provides a method for producing konjac.

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 fish meat or processed fish meat can be mentioned, such as fish meat surimi obtained by purification such as bleaching and dehydration, and frozen fish surimi obtained by freezing the same, but fishman surimi and frozen fish surimi are particularly preferred. 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. , runin, etc.; aminopeptidases such as arginine aminopeptidase, oxinase, leucine aminopeptidase; angiotensinase, angiotensin converting enzyme, insulinase, carboxypeptidase such as arginine carboxypeptidase, kininase 1, thyroid peptidase, e.g. Dipeptidases such as carnosinase and 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 addition to the product obtained by treating fish meat with proteolytic enzymes and/or protein-digesting microorganisms and konjac powder, the konnyaku of the present invention contains, for example, animal and vegetable oils, animal proteins other than fish meat, vegetable proteins, and carbohydrates. , and one or more selected from the group consisting of products obtained by the action of enzymes and/or microorganisms on them, and/or vitamins, amino acids, highly unsaturated fatty acids, and plant extracts. One or more selected from the group consisting of ingredients, and/or various inorganic salts, fragrances,
Other ingredients such as coloring agents, flavoring agents, preservatives, etc. can be included, and these can be mixed at any stage of the manufacturing process, but if the fish meat contains proteolytic enzymes or/and microorganisms that digest proteins. A system in which the above substances or their sources are homogeneously mixed with fish meat-derived products by homogeneously mixing these substances or their sources into the system at any stage before or during the processing. can be manufactured.

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.

Furthermore, sources of animal and vegetable oils and fats such as pork fat,
Animal fats and oils such as beef tallow, mutton tallow, horse tallow, fish fat, whale fat, 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, iritsupe 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 shortening.

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.

A specific embodiment of the method for producing the product obtained by allowing enzymes or microorganisms to act on fish meat used in the present invention is as follows.

First, in order to prepare a homogeneous mixture of fish meat and enzymes or/and microorganisms, the enzymes or/and microorganisms are added to the fish meat and made into fine pieces, or the enzymes and/or microorganisms are added while the fish meat is made into fine pieces, or the fish meat is After pulverizing, enzymes and/or microorganisms are added and mixed uniformly. If an animal protein source, vegetable protein source, or/and carbohydrate source other than fish meat is used as a raw material, it may be added at the initial stage or at an intermediate stage. Other components such as salts such as sodium and sodium polyphosphate, fats and oils, enzymes that act 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. Must be held at temperature for an appropriate amount of time. Such temperature and time need to be selected depending on the type of enzyme and/or microorganism used and the flavor and gelling ability of the desired product, but usually a temperature of 0 to 60°C and a temperature of 5.
It takes a minute to 30 days. Also, this temperature may be controlled to be constant from the beginning, but it may be controlled at a certain temperature first, and then
It may be controlled in multiple stages, such as controlling to a specific temperature different from that. Furthermore, after adding enzymes and/or microorganisms to fish meat, it is finely ground or mixed and stirred to make a homogeneous mixture as described above, but while continuing such operations, it is kept within the above temperature and time range. Alternatively, once a homogeneous mixture is obtained, the operations of pulverizing or mixing and stirring may be stopped.
Thereafter, the mixture may be aged, maintaining the mixture within the temperature and time ranges mentioned above throughout the operation and subsequent aging.

The holding temperature of the above mixture during grinding or mixing operations, and in some cases ripening, is:
For example, low temperature range of 0 to 15℃, medium temperature range of 15 to 35℃,
It is broadly divided into a high temperature range of 35 to 60°C, and when enzymes are used, the first stage may be kept in the high temperature range or medium temperature range, and the second stage may be kept in the low temperature range. When using enzymes and microorganisms together, the first step is to treat with enzymes alone in a high temperature range, medium temperature range, or low temperature range.Next, if necessary, after cooling, microorganisms are added, and after uniform mixing, the treatment is carried out in a medium temperature range. Alternatively, it can also be maintained in 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 products obtained in this way usually have a ratio of water-soluble nitrogen-containing components to total nitrogen-containing components of 20 to 20.
50% (However, animal protein sources or/
and 20 if vegetable protein sources are used in conjunction with fish meat.
If it is less than 20%, the gelling ability remains and it is not suitable as a component of konnyaku in terms of physical properties, flavor, and texture;
% (However, if animal protein sources and/or vegetable protein sources are used together with fish meat as raw materials, 60%
%), the "bitterness" becomes strong and is not desirable.

The product thus obtained can be made into a konjac material by, for example, subjecting it to heat sterilization treatment, by grinding the product as necessary.

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

The product thus obtained is processed so that during the production of konjac, the amount of organisms derived from fish meat in the product is 10 to 800 parts by weight, preferably 50 to 200 parts by weight, in terms of solid content, based on 100 parts by weight of konjac flour. It is used in a large proportion. If it is less than 10 parts by weight, no particular effect can be seen, and if it is more than 800 parts by weight, problems tend to occur during the production of konjac, which is not preferable.

The production of konjac is almost the same as the conventional production method of konjac. There is a method in which the above-mentioned product is mixed in advance on the water side when konjac flour is swollen with water, and a method is used when swelling konjac flour with water. The above-mentioned products may be mixed and kneaded at an appropriate time depending on the konjac manufacturing method, such as a method of mixing the above-mentioned products at the same time, or a method of swelling konjac flour with water and then mixing the above-mentioned products.

When the above-mentioned product used in the present invention is added to konjac, it does not exhibit an unpleasant fishy odor or fishy flavor, but rather has the effect of improving the taste of konjac by producing amino acids through decomposition by enzymes and microorganisms. There is.

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

Reference example 1 Defrost frozen ground pollock naturally, and after thawing, run it through a meat grinder. 100 g of the surimi was placed in a grinder, and while stirring, 3 g of common salt and 0.2 g of disodium phosphate were added. On the other hand, 0.05 g of the proteolytic enzyme pancreatin (manufactured by Wako Pure Chemical Industries, Ltd.) was dissolved in a small amount of water and added, and 50 ppm of lysozyme was dissolved in a small amount of water to suppress the growth of bacteria in the surimi, and the mixture was mixed and stirred.

After adding all the additives, pour hot water into the jacket of the masher and stir for 30 minutes while maintaining the temperature of the mixture in the masher at 50°C. After that, change the hot water to cold water with ice and quickly bring the temperature of the mixture to 10℃. After that, when this mixture was kept at 10°C for 48 hours, the proportion of water-soluble protein in the total protein was 28%, and the gel strength measured according to a conventional method was 70 g/ml.
A paste-like product () with no bitterness was obtained.

Reference example 2: Defrost frozen pollack minced meat naturally, and then run it through a meat grinder. 100 g of such surimi was placed in a kneader, and while stirring, 3 g of common salt and 0.2 g of disodium phosphate were added.Meanwhile, 0.05 g of proteolytic enzyme pronase (manufactured by Kaken Chemical Co., Ltd.) was dissolved in a small amount of water and added.

After adding all the additives, pour warm water into the kneader jacket and stir for 30 minutes while keeping the temperature of the mixture in the kneader at 50°C. Then, switch the hot water to cold water with ice and quickly bring the temperature of the mixture to 10℃.
shall be. When the temperature of the mixture reaches 10℃, use three different strains of lactic acid bacteria, Streptococcus lacteis, Streptococcus cremoris, and Lactobacillus casei, and culture them in a 10% skimmed milk powder. 10 g of a culture solution containing 10 ₂₀ to 10 ₃₀ /ml of bacteria is added to the mixture and mixed and stirred for 10 minutes. After that, when this mixture was kept at 10°C for 72 hours, the proportion of water-soluble protein in the total protein was 40%, the gel strength measured according to a conventional method was almost 5 g/cm ² , and there was a slight aroma. A paste-like product (2) was obtained that was hot and had no bitter taste.

Reference example 3: Defrost frozen ground pollock naturally and run it through a meat grinder. Put 100 g of the surimi into a grinder, add 2.5 g of common salt and 0.3 g of sodium polyphosphate while stirring, and form into a paste while stirring. When it becomes paste-like, soybean protein Proton M (Nippon Protein)
Co., Ltd.) and stir to form a uniform paste. Meanwhile, 0.08 g of the proteolytic enzyme pronase (manufactured by Kaken Chemical Co., Ltd.) is dissolved in a small amount of water and added.
Lysozyme to suppress the growth of bacteria in the surimi
Dissolve 50ppm in a small amount of water and add, mix and stir.

After adding all the additives, warm water is poured into the jacket of the mashing machine, and the mixture is stirred and mixed for 30 minutes while maintaining the temperature of the mixture in the mashing machine at 50°C. Immediately after mixing, change the hot water in the jacket to cold water and bring the temperature of the mixture in the masher to 10°C. This mixture was then kept at 10°C for 48 hours, resulting in a very smooth and non-bitter pasty product with a water-soluble protein content of 30% in the total protein ().
was gotten.

Reference example 4: Defrost frozen ground pollock naturally and run it through a meat grinder. 100g of minced meat like this
Put it in a crusher and add 3g of salt and 2g of phosphoric acid while stirring.
Add 0.2g of sodium and mix well to form a paste.
When the mixture becomes sticky, add 15g of sodium caseinate and mix evenly until there are no lumps. On the other hand, proteolytic enzyme pronase (manufactured by Kaken Chemical Co., Ltd.)
Add 0.08g dissolved in a small amount of water, then add 50ppm of lysozyme dissolved in a small amount of water to suppress the growth of bacteria in the surimi, and mix and stir.

After adding all the additives, pour warm water into the jacket of the masher and stir and mix for 30 minutes while maintaining the temperature of the mixture in the masher at 50°C. Then, change the hot water to cold water with ice, and quickly bring the temperature of the mixture in the crusher to 10℃. After that, this mixture
When kept at 10°C for 48 hours, a smooth and homogeneous paste-like product (2) was obtained in which the proportion of water-soluble protein in the total protein was 26%.

Reference example 5: Defrost frozen ground pollock naturally and then run it through a meat grinder. Minced meat surimi like this
Put 100g into a crusher and add 3.0g of salt and 0.2g of sodium polyphosphate while stirring to make surimi paste. Once the surimi paste is made, gradually add 20 g of safflower oil containing 300 ppm of the antioxidant α-tocopherol while continuing to stir to create a marsion. On the other hand, 0.07 g of the proteolytic enzyme pronase (manufactured by Kaken Chemical Co., Ltd.) and 50 ppm of lysozyme to suppress the growth of bacteria in the surimi were each dissolved in a small amount of water and added.

After adding all the additives, warm water is poured into the jacket of the mashing machine, and the mixture is stirred and mixed for 30 minutes while maintaining the temperature of the mixture in the mashing machine at 50°C. Then, switch from hot water to cold water and bring the temperature of the product to 10℃. After that, when this mixture was kept at 10°C for 48 hours, the proportion of water-soluble protein in the total protein was 25%, the gel strength measured according to a conventional method was 7 g/cm ² , and a smooth paste with no bitterness was formed. A product ( ) was obtained.

Reference example 6 Thaw frozen pollock pollock meat, grind it in a meat grinder, put 100g in a grinder, and add 3.0 g of salt.
g, and 0.2 g of sodium pyrophosphate are added and kneaded to create a paste-like material. Add 25% flour to the paste-like substance.
g and kneading to obtain a homogeneous mixture. To such a mixture, 0.1 g of the proteolytic enzyme pancreatin (manufactured by Difco), 0.1 g of proteinase "Amano" A (manufactured by Amano Pharmaceutical), and 70 ppm of lysozyme to suppress the growth of bacteria were each dissolved in a small amount of water and added to the mixture. Knead at high speed for 30 minutes at a material temperature of 50°C. After kneading, it is filled into a container and kept at 15℃ for 120 hours.
% pasty product () was obtained.

Example 1 Paste-like product components () to () obtained in Reference Examples 1 to 6 (all solid content derived from fish meat 14 to 16
%) were used to produce konjac, respectively, as described below.

Add 70g of paste product to 350ml of water and mix well.

Add 10 g of konnyaku flour to the above mixture little by little while stirring gently. Put a lid on this,
After leaving for about 1 hour to sufficiently swell the konjac flour, stir vigorously while maintaining the product temperature at 70 to 80°C to fully dissolve the konjac flour. next,
Add 25 c.c. of 2.5% calcium hydroxide solution, stir quickly, and then pour into a suitable container and mold.

After the konnyaku has solidified sufficiently, it is taken out of the container and heated in hot water at around 90°C for 30 minutes or more (so-called removing the scum) to obtain the konnyaku.

All of the obtained konnyaku were delicious and had no fishy odor or fishiness.

Example 2 Paste-like product components () to () obtained in Reference Examples 1 to 6 (all solid content derived from fish meat 14 to 16
%) were used to produce konjac, respectively, as described below.

70 g of the paste product and 10 g of konnyaku flour are simultaneously added little by little to 350 ml of water while stirring gently. Cover the mixture with a lid and leave it for about 1 hour to allow the konjac flour to sufficiently swell, then stir vigorously while maintaining the product temperature at 70-80°C to fully dissolve the konjac flour. Next, add 25 c.c. of 2.5% calcium hydroxide solution, stir quickly, and then pour into a suitable container and mold.

After the konnyaku has solidified sufficiently, it is taken out of the container and heated in hot water at around 90°C for 30 minutes or more (so-called removing the scum) to obtain the konnyaku.

All of the obtained konnyaku were delicious and had no fishy odor or fishiness.

Example 3 Paste-like product components () to () obtained in Reference Examples 1 to 6 (all solid content derived from fish meat 14 to 16
%) were used to produce konjac, respectively, as described below.

Add 10g of konjac flour little by little to 350ml of water while stirring gently. Cover this with a lid and leave it for about 1 hour to allow the konnyaku powder to swell sufficiently.
Stir vigorously while maintaining the product temperature at 70-80°C to fully dissolve the konnyaku flour. Next, 70 g of the paste product is added to this and thoroughly mixed to make it homogeneous. Add 2.5% calcium hydroxide solution to this mixture
Add 25 c.c. and stir quickly, then pour into a suitable container and mold.

After the konnyaku has solidified sufficiently, it is taken out of the container and heated in hot water at around 90°C for 30 minutes or more (so-called removing the scum) to obtain the konnyaku.

All of the obtained konnyaku were delicious and had no fishy odor or fishiness.

〔Effect of the invention〕

According to the method for producing konnyaku of the present invention, using fish meat, it is possible to produce konjac that is delicious and free of fishy odor and fishy taste.

Claims (1)

[Claims] 1. Add a product obtained by treating fish meat with proteolytic enzymes and/or microorganisms that digest proteins at a rate of 10 to 10% solid content per 100 parts by weight of konnyaku flour.
A method for producing konjac, which comprises mixing 800 parts by weight to produce konjac.