JPH0575377B2 - - Google Patents

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention provides a method for producing Western-style side dishes using a product obtained by allowing a proteolytic enzyme and/or a microorganism that digests proteins to act on fish meat. It is related to.

The "Western-style side dish" of the present invention is a general term for foods such as terrines and quenelles that are made edible by heating and have minced fish as the main ingredient.

[Prior Art] Conventionally, minced fish meat has been mainly used to produce fish paste products, and these fish paste products are the main processed food of fish meat, which is an important protein material in Japan.

[Problem that the invention seeks to solve]

The texture of fish paste products made from ground fish meat as the main ingredient, such as kamaboko and chikuwa, is very elastic, and is not the texture that Westerners prefer.

Therefore, it has been difficult to produce Western-style side dishes using minced fish as the main ingredient from the viewpoint of the texture of the finished product.

Against this background, the inventors of the present invention came up with the idea that it would be possible to produce Western-style side dishes using minced fish meat, in order to further increase its value by expanding the use of minced fish meat as a protein raw material. We have been considering the possibility of manufacturing.

[Means for solving problems]

As a result of various studies, the present inventors found that Western-style side dishes,
In other words, for fish minced meat that cannot be used in large quantities as it is for ingredients such as terrines and quenelle, the fish protein is treated with proteolytic enzymes and microorganisms that digest protein to lose its gelling ability and improve the texture and flavor of the protein. The present invention was achieved by discovering that the desired Western-style side dish could be produced by adding paste-like fish protein with improved physical properties.

That is, the present invention adds proteolytic enzymes and/or microorganisms that digest proteins to fish meat so that the proportion of water-soluble protein in the total protein is 20 to 50% (however, animal protein sources and/or vegetable sources are used as raw materials). When the protein source is used in combination with fish meat, the product obtained by acting so that the protein source is 20% to 60%) is added to 100%
The present invention provides a method for producing a Western-style side dish, characterized in that the Western-style side dish is produced by mixing 20 to 500 parts by weight.

Fish meat that can be used to produce paste-like fish protein in the present invention (here, fish usually refers to marine animals that can be used for seafood processing) includes:
Various fish meats or processed fish meats include those obtained by harvesting various raw fish, fish meat surimi obtained by further purifying them by, for example, water bleaching, dehydration, etc., and frozen fish surimi obtained by freezing the same. but,
Particularly preferred are ground fish meat and frozen ground fish meat, and the raw material fish include, for example, pollock cod, flounder, flatfish, sea bream, sardines, mackerel, saury, horse mackerel, squid, bonito, Examples include tuna, marlin, yellowtail, salmon, trout, herring, menuke, sharks, octopus, shrimp, whales, rockfish, croaker, 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, 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, examples of the fish paste used in the present invention include raw fish paste and/or frozen fish paste, and raw material fish include, for example, pollock cod, flounder, flounder, sea bream, squid, Examples include yellowtail, salmon, trout, octopus, shrimp, rockfish, croaker, hairtail, and shellfish.

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

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

In addition, animal protein sources include, 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.

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

First, in order to prepare a homogeneous mixture of fish meat and enzymes or/and microorganisms, the enzymes or/and microorganisms are added to the fish meat and made into fine pieces, or the enzymes and/or microorganisms are added while the fish meat is made into fine pieces, or the fish meat is After pulverizing, enzymes and/or microorganisms are added and mixed uniformly. At this time, if 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 microorganisms in combination, the first step is to treat with enzymes alone at high, medium, or low temperatures.Next, if necessary, after cooling, add microorganisms, mix uniformly, and then treat at medium or low temperatures. 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 product obtained in this way is usually total protein ('total protein' is sometimes referred to as 'total nitrogen-containing components', and in this case 'total nitrogen-containing components' is usually 'total nitrogen atoms x 6.25 The percentage of water-soluble protein in the fish meat (meaning "") should be 20 to 50% (20 to 60% if animal protein sources and/or vegetable protein sources are used as raw materials in combination with fish meat). . If the above ratio is less than 20%, gelling ability remains,
If it is not suitable as an ingredient for Western-style side dishes in terms of physical properties, flavor, and texture, and if it exceeds 50% (however, 60% if animal protein sources and/or vegetable protein sources are used together with fish meat as raw materials), The bitterness becomes strong, which is not desirable.

The product thus obtained can be made into a Western-style side dish material by grinding as necessary and subjecting it to heat sterilization, for example.

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 thus obtained product is used in the production of Western-style side dishes, ie, terrines, quenelles, etc., in which the amount of fish meat-derived products in the product is 20 to 500 parts by weight, preferably 50 to 200 parts by weight, based on 100 parts by weight of minced fish meat. It is used in such proportions as parts by weight. If it is less than 20 parts by weight, the effect of improving the elasticity of Western-style side dishes, ie, terrines, quenelles, etc., will not be observed, and if it is more than 500 parts, it is not preferable because it tends to cause binding problems in Western-style side dishes, ie, terrines, quenelles, etc.

The manufacturing method of Western-style side dishes, such as terrines and quenelle, is almost the same as the manufacturing method of various conventional Western-style side dishes.
A method in which the above-mentioned product is mixed in advance on the water side when mixing and kneading fresh cream, flavorings, etc., and a method in which the above-mentioned product is mixed at the same time when mixing and kneading minced fish meat and other ingredients. Method, or after mixing and kneading the minced fish meat and other ingredients,
The above-mentioned products may be mixed and kneaded at an appropriate time depending on the method for producing various Western-style side dishes, such as the method of mixing the above-mentioned products.

Since the above-mentioned product used in the present invention has emulsifying power, it tends to improve the compatibility between the minced fish and other ingredients. It is best to add them at the same time.

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

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

Reference example 1: Defrost the frozen meat of walleye pollack naturally, and then 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. Then, 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/cm ²
A paste-like product () with no bitterness was obtained.

Reference example 2: Defrost frozen walleye pollock meat naturally, and then run it through a meat grinder. 100 g of the meat is placed in a kneader, and while stirring, 3 g of common salt and 0.2 g of sodium phosphate are added.Meanwhile, 0.05 g of proteolytic enzyme pronase (manufactured by Kaken Chemical Co., Ltd.) is dissolved in a small amount of water and added.

After adding all the additives, pour warm water into the kneader 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°C, culture it in a 10% skimmed milk powder using three strains of lactic acid bacteria, Streptococcus lacteis, Streptococcus cremoris, and Lactobacillus casei. 10 g of a culture solution containing 10 ₂₀ to 10 ₃₀ /ml of bacteria was 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 make it into a paste while stirring. Proton M from soybean protein (manufactured by Nippon Protein Co., Ltd.) when it becomes paste-like.
Add 20g and mix 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. Also, to suppress the growth of bacteria in the surimi, 50 ppm of lysozyme is dissolved in a small amount of water and added, mixed and stirred.

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 0.06g dissolved in a small amount of water, and further add 50ppm of lysozyme dissolved in a small amount of water to suppress the growth of bacteria in the surimi, 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. 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, continue stirring and gradually add 20 g of safflower oil containing 300 ppm of the antioxidant α-tocopherol to create an emulsion. On the other hand, 0.07 g of the proteolytic enzyme pronase (manufactured by Kaken Chemical Co., Ltd.) and 50 ppm of lysozyme to inhibit the growth of bacteria in the surimi are 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℃ for 48 hours, the proportion of water-soluble protein in the total protein was 25%, and the gel strength measured according to the conventional method was 7g/ ^cm2 , and a smooth paste with no bitterness was formed. A product ( ) was obtained.

Reference example 6 Thaw the frozen pollock pollock meat and grind it in a meat grinder. Put 100g of the meat into a grinder and add salt.
Add 3.0g and 0.2g of sodium pyrophosphate and knead to create a paste. Add flour to the paste-like substance.
Add 25g and knead to obtain a homogeneous mixture. Add 0.1 g of the proteolytic enzyme pancreatin (manufactured by Difco) and proteinase "Amano" A to such a mixture.
(Manufactured by Amano Pharmaceutical) 0.1 g and 70 ppm of lysozyme to inhibit bacterial growth were each dissolved in a small amount of water and added, and the mixture was kneaded at high speed for 30 minutes at a temperature of 50°C. After kneading, it is filled into a container and kept at 15℃ for 120 hours.
A 35% pasty product () was obtained.

Example 1 (manufacture of terrine) Paste-like products () to () obtained in Reference Examples 1 to 6 (all solid content derived from fish meat 14 to 16
%) were used to prepare terrines as described below.

200g of frozen fish paste and 200g of pasty product
Add and mix well using a device such as a Robo Coupe.

Add 0.5 g of salt to the above mixture and make it into a paste, then add 50 g of milk, 90 g of whole eggs, 120 g of fresh cream, and a little white pepper and mix until the mixture becomes a homogeneous paste. This mixture is poured into a terrine mold of an appropriate size and steamed for 45 minutes at a temperature of 230°C to obtain a terrine.

All of the obtained terrines had a softer and smoother texture, with no elasticity or rubbery feel, that is, no kamaboko-like texture, compared to terrines produced using only frozen minced fish meat as a fish meat raw material.

〔Effect of the invention〕

According to the method for producing a Western-style side dish of the present invention, it is possible to produce a Western-style side dish that has a soft and smooth texture and does not have the texture of kamaboko at all, using minced fish meat.

Claims (1)

[Claims] 1 Add proteolytic enzymes and/or protein-digesting microorganisms to fish meat so that the proportion of water-soluble protein in the total protein is 20 to 50% (however, if animal protein sources and/or vegetable protein sources are used as raw materials for fish meat) When used together, add 20 to 60% of the product to 100 parts by weight of minced fish meat.
A method for producing a Western-style side dish, comprising mixing ~500 parts by weight to produce a Western-style side dish.