JPH06292554A - How to bond food - Google Patents

Abstract

(57) [Summary] [Purpose] An object of the present invention is to provide a method which is easy to prepare without causing deterioration of nutritive value and flavor of protein and which can adhere to any food. [Constitution] After emulsifying the aqueous solution of thrombin in water in oil,
Alternatively, a food and a method for adhering a food, which comprises coating the thrombin powder with a water-insoluble substance or a water-soluble polymer, and then mixing the mixture with a fibrinogen solution and adding the resulting mixture.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for bonding foods of the same kind or different kinds.

[0002]

2. Description of the Related Art Conventionally, as a method for adhering foods, a method using a phosphate, a protein powder, or a polysaccharide has been found, but the adhesive force is weak and heating or freezing treatment is often required. Therefore, the adhered food often peels off during storage. Japanese Patent Publication No. 58-32858 discloses a technique of using a blending material of an alkali salt, a polysaccharide and a protein. The use of the alkali salt reduces the nutritional value of the protein, produces an antinutritional factor, and stimulates the denaturation by alkali denaturation. It is not preferable for actual food processing due to the generation of odor. U. S. Pa
tent No. No. 4,741,906 discloses a method of adhering a piece of meat by utilizing the coagulation reaction of blood. However, under the condition that the adhesive strength is sufficient, the reaction is very fast and the working time must be completed within 10 minutes, so that the working is very difficult in actual food processing. Furthermore, the curing time is 6 hours or more in refrigeration, and in foods such as frozen fish that undergo water separation during that time, the adhesive strength is significantly reduced, so the target foods are limited to raw fresh meat. It

[0003]

DISCLOSURE OF THE INVENTION The present invention is a method which can be easily prepared in actual food processing without causing deterioration of nutritive value and flavor of protein as described above, and can adhere to any food. Is provided.

[0004]

[Means for Solving the Problems] The present inventors focused their attention on the control of blood coagulation reaction, and by coating a thrombin solution or powder with a water-insoluble substance or a water-soluble polymer, contact with fibrinogen was performed. It has been found that the time can be extended and the food can be easily bonded in the actual food processing. That is, the present invention is characterized in that a thrombin solution or powder is coated with a water-insoluble substance or a water-soluble polymer having a molecular weight of 2000 or more, and then a mixed solution obtained by mixing with a fibrinogen solution is added. A method for adhering food and food. The present invention will be described in detail below. By coating the thrombin solution or powder with a water-insoluble substance or a water-soluble polymer, the reaction rate with fibrinogen becomes 1/3 to 1/10 of that without coating. Therefore, the bonding work time is 20 to 90 minutes, the adhesive liquid can be sufficiently mixed with the food, and the mixing device is not limited. Further, the reaction control by coating only delays the reaction in the initial stage of mixing, and therefore has no effect on the curing time after the bonding work, and thus the curing time may be the same as the conventional one.

The thrombin used in the present invention is not limited in its origin, production method and the like, and may be one that can be purchased normally.
Although it is not particularly limited, if it is a solution, it may be 5 NIHun if it shows a specifically preferable concentration of thrombin.
It / ml or more, and if powder, 1 NIHint / g or more is preferable. Here, NIHunit is a unit of activity measured at pH 7.6 and 37 ° C. using fibrinogen as a substrate. The fibrinogen solution used in the present invention is not particularly limited, but is usually 2% fibrinogen.
Those containing ~ 20%, preferably 4% -10% are used. Fibrinogen is not limited in its origin, production method, etc., and may be usually purchased. Examples of the water-insoluble substance used in the present invention include vegetable oils and fats such as soybean oil and palm oil, animal oils and fats such as lard and milk fat,
Examples thereof include emulsifiers such as monoglyceride and sugar ester, wax such as rice wax, and the like, although not particularly limited, it is preferable to use animal fat or vegetable fat. As a method of coating with a water-insoluble substance, it is preferable to emulsify a thrombin solution with a water-insoluble substance. Examples of the water-soluble polymer having a molecular weight of 2000 or more calculated by a conventional method such as electrophoresis or gel filtration used in the present invention include guar gum, xanthan gum, carrageenan, sodium alginate, locust gum, and other water-soluble polysaccharides having an average molecular weight of 2000 or more. And its degradation products, proteins that form thermoreversible gels such as gelatin and collagen, and degradation products thereof, and proteins other than blood-derived proteins such as soybean protein, egg protein, and milk protein, and the like, but are not particularly limited. However, it is preferable to use a water-soluble polysaccharide or a protein that forms a thermoreversible gel. Although the molecular weight of the water-soluble polysaccharide or thermoreversible gel is not particularly limited, it is usually 2000 to 10,000. When the molecular weight is 2000 or less, sufficient coating cannot be performed, so that the reaction between fibrinogen and thrombin cannot be controlled. Further, as a method of coating with a water-insoluble polymer water-insoluble substance having a molecular weight of 2000 or more, it is preferable to mix with a thrombin solution and dry. The drying method is not particularly limited, and conventionally known freeze drying, spray drying and the like can be used. Foods to which the present invention is applied include livestock meat, raw meat such as fish meat, ham, processed meat products such as sausages, fish paste products such as kamaboko and rice paste, omelet, egg processed foods such as scrambled eggs, salmon roe, squash etc. Examples include marine products such as roe, shrimp, crab, scallop, squid, and octopus, soybean foods such as tofu and age, vegetable fruits, and the like. It doesn't matter. In particular, the present invention can easily adhere even foods that have been conventionally unable to adhere due to a large amount of water separation. Although not particularly limited, if specifically preferable conditions are shown, 35 NIHunit / ml
The above thrombin solution is used as a water-insoluble substance or has a molecular weight of 200.
After coating with 0 or more water-soluble polymer, a solution mixed with a fibrinogen solution having a concentration of 5.5% or more is used,
It is preferable that the working time is completed within 30 minutes under refrigeration and the curing time is 2-3 hours under refrigeration. When the thrombin is not coated under the above-mentioned conditions, the reaction time limits the working time to 2 to 5 minutes, which is impossible in the actual food processing. Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto. In the examples,% means% by weight unless otherwise specified.

[0006]

【Example】

Example 1 10 g of each thrombin solution having a concentration of 15, 20, and 40 NIH unit / ml derived from bovine plasma was emulsified with 10 g of soybean salad oil containing 0.5% monoglyceryl oleate at 10 ° C. using a homomixer. Each emulsion 20
g was mixed with 200 g of each fibrinogen solution having a concentration of 5.0% and 7.5%, and the time at which the fluidity was lost was measured at 10 ° C. Further, the above-mentioned mixed solution was applied to 100 g-sized beef pieces, and the curing time at 5 ° C. until complete adhesion was measured. As a control, the thrombin solution was mixed with the fibrinogen solution, and the same measurement was performed. The results are shown in Table 1.

[0007]

[Table 1]

As is clear from Table 1, in the present invention, the time during which the fluidity is lost is 30 to 90 minutes, and in the actual food processing, the working time in which the adhesive liquid can be sufficiently mixed with the food can be secured. Further, since the reaction at the initial stage of mixing is only delayed, there is no influence on the curing time after the bonding work, and therefore the curing time may be the same as the conventional one. Further, it becomes possible to easily bond even under the condition that the resin is hardened in the past. Example 2 10 g of a thrombin solution having a concentration of 25 NIH unit / ml derived from bovine plasma was emulsified with 10 g of soybean salad oil containing 0.5% of monoglyceryl oleate at 10 ° C. using a homomixer. 20 g of the emulsion was mixed with 200 g of a 7.5% concentration fibrinogen solution, and 20 kg of 100-300 g of frozen shavings that had been thawed in advance.
Was mixed with a horizontal mixer at 5 ° C for 30 minutes, wrapped in wraps of 2 kg each, and cured at 5 ° C for 3 hours.
Got

Example 3 0.2 g of gelatin was dissolved in 10 g of a 35 NIH unit / ml thrombin solution derived from bovine plasma, and freeze-dried to give a powder. 0.3 g of the powder was mixed with 200 g of a 7.5% concentration fibrinogen solution, and 20 pieces of frozen shavings of 100 to 300 g size that had been thawed in advance were mixed.
2 kg with a horizontal mixer at 5 ° C for 30 minutes
Each g was wrapped in wrap and cured at 5 ° C. for 3 hours to obtain product 2 of the present invention.

Comparative Example 1 10 g of a 20 NIH unit / ml thrombin solution derived from bovine plasma was replaced with 5 g of a fibrinogen solution 200.
100-300 which was mixed with g and thawed in advance
20 kg of frozen shavings of g size are mixed in a horizontal mixer for 5 minutes at 5 ° C., wrapped in wraps of 2 kg each, 5 ° C.
Then, the product was cured for 6 hours to obtain Conventional Product 1. Test Example 2 The ratio of peeling on the adhesive surface when the invention products 1 and 2 obtained in Examples 2 and 3 and the conventional product 1 obtained in the comparative example were sliced to a thickness of 1.5 to 2.0 cm. I checked. The results are shown in Table 2.

[0011]

[Table 2]

As is apparent from Table 2, the present invention can easily adhere foods such as frozen fish which cannot be adhered to each other, which causes a lot of water separation, in the past.

[0013]

INDUSTRIAL APPLICABILITY The present invention is easy to prepare in actual food processing without causing deterioration of nutritive value and flavor of protein as described above, and can adhere any food. Therefore, the present invention can make effective use of food processing materials and can greatly contribute to the food industry.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Shobo Kawai 9-5 Akahorishinmachi, Yokkaichi-shi, Mie Taiyo Kagaku Co., Ltd.

Claims (6)

[Claims] 1. A water-in-oil emulsified aqueous solution of thrombin, or after coating a thrombin powder with a water-insoluble substance or a water-soluble polymer, these are mixed with a fibrinogen solution, and a mixed solution obtained is added. A food and a method for adhering a food characterized by the above. 2. The food and the method for adhering food according to claim 1, wherein the aqueous solution of thrombin is emulsified into vegetable oil or animal oil and then mixed with the fibrinogen solution, and the resulting mixed solution is added. . 3. A food product according to claim 1, wherein a mixed solution obtained by mixing a solution containing thrombin and a polysaccharide having a molecular weight of 2000 or more or a thermoreversible protein with a fibrinogen solution is added. How to bond food. 4. The mixed solution obtained by mixing a fibrinogen solution after drying a solution containing thrombin and a polysaccharide and / or a thermoreversible protein is added. Food and food adhesion method. 5. The food and the method for adhering food according to claim 1, wherein the fibrinogen solution contains 4% or more of fibrinogen. 6. The food and the method for adhering food according to claim 1, wherein thrombin is mixed in an amount of 10 NIH unit or more with 1 g of fibrinogen.