JPH0833465A - Patty using fish or shellfish - Google Patents

Abstract

PURPOSE:To obtain a fish or shellfish patty excellent in physical properties such as shape retainability, rich in texture and juicy touch, and good in taste and flavor by adding a binder to fish or shellfish flesh and further using a transglutaminase and a meat extract seasoning. CONSTITUTION:Oiled tuna flesh or water-boiled tuna flesh as a fish or shellfish flesh as a main raw material is mixed with a binder such as the emulsion curd of separated soybean protein and further mixed with a transglutaminase and a meat extract seasoning originated from a meat such as beef, pork or chicken, bones, etc., and subsequently weakly stirred with a Hobart mixer, etc. The prepared paste is molded in 12cm diameter mold frames, and the mold frames are arranged on a tray, subjected to an enzymatic reaction in a refrigerator for approximately two hrs, and subsequently frozen to obtain the objective fish or shellfish patty excellent in physical properties such as shape retainability, rich in texture, juicy touch, etc., and good in taste and flavor.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a seafood patty, and more specifically to the use of transglutaminase in addition to the conventional raw material meat and binder of seafood,
And also relates to a seafood patty which is produced by using a meat extract-based seasoning.

[0002]

2. Description of the Related Art Seafood has been popular with Japanese people for a long time and is widely used for food. Especially red fish,
It is rich in EPA and DHA, and has recently been attracting attention from the viewpoint of health, and there is a long-awaited use for other forms than the widely used canned form.

However, marine animals (seafood), particularly fish meat, are structurally fragile as compared with livestock meat, and their deterioration rate is high, so that it cannot be denied that there is a problem in suitability for processing as patties. For example, when used as patties for bread, there are problems in terms of moldability during manufacturing, handling at the store, texture during eating, and the like due to phenomena such as loosening. In addition, red fish meat, for example, tuna meat, its taste,
There is also a problem that the odor and flavor are greatly deteriorated (for example, an offensive odor (sulfide odor) may occur, and a chicken-like monotonous flavor may occur).

[0004]

Under the background of such a conventional technique, the present invention aims to devise a solution to the problem described in the preceding paragraph. Establishing such a solution is important for expanding the applications of seafood meat.

[0005]

Means for Solving the Problems As a result of earnest studies to achieve the above object, the present inventor has found that in addition to meat and binder of fish and shellfish conventionally used as raw materials in the production of seafood patties, trans It was found that the use of glutaminase can improve the physical properties of patties, and that the use of meat extract-based seasonings can also improve the flavor and the like, and based on such findings And completed the present invention.

That is, the present invention provides a seafood patty characterized by being produced by using transglutaminase in combination with meat (main raw material) of seafood and a meat extract-based seasoning. The present invention also relates to a seafood patty, which is manufactured by using.

The present invention will be described in detail below.

The meat of the seafood, which is the main raw material of the seafood patty of the present invention, is not particularly limited and can be arbitrarily selected from, for example, saltwater fish and freshwater fish. Among these,
In particular, tuna meat (oiled meat or boiled fish) such as albacore tuna and yellowfin tuna is preferable from the viewpoint of effective use of red fish, and meets the current needs. There is no particular limitation on the pretreatment method of the raw meat of these seafood, and it may be raw or may be subjected to heat treatment such as boiling or oil pickling.

The binder is not particularly limited, and those conventionally used can be used. Examples of such substances include tofu, eggs, mayonnaise, etc., but using soybean protein emulsion curd (emulsion of protein and fat) improves physical properties of the soybean protein, and prevents water separation during freezing and thawing. It is preferable because of its effect.

The transglutaminase is classified into calcium-independent one and dependent one. Examples of the former include those derived from microorganisms (see, for example, JP-A-64-27471), and examples of the latter include those derived from guinea pigs (see, for example, Japanese Patent Publication No. 1-50382) and fish origin. (For example, see Nobuo Seki et al. “Abstracts of Autumn Meeting of the Fisheries Society of Japan 1988” p. 167 and “Abstracts of Spring Meeting of the Fisheries Society of Japan 1992” p. 219). Of these, calcium-independent ones are preferable, and their production can be carried out, for example, by the method described in JP-A-64-27471.

The transglutaminase may, of course, be in the form of a food-based adhesive preparation containing the transglutaminase as an active ingredient. As such a preparation, “Activa” TG-B manufactured by Ajinomoto Co., Inc., which has recently been released, is most suitable. This preparation is a combination of milk protein (mainly sodium caseinate) and transglutaminase.

There is no particular restriction on the meat extract-based seasoning, and it can be selected from those derived from raw materials such as meat and bones such as beef, pork and chicken. For example, "Proneth" manufactured by Ajinomoto Co., Inc. M, etc. can be mentioned.

[0013] Now, in producing the seafood patties of the present invention using such raw materials, except that transglumitase and, in addition, meat extract seasoning are used in addition to the conventional raw materials. However, there is no particular limitation, and the conventional method for producing seafood patty can be applied. Then, the manufacturing method of the seafood patty of the present invention will be described focusing on the difference from the conventional manufacturing method.

Such a manufacturing method is, for example, as follows.

First, the blending ratio of the raw materials is such that the binder is used in an amount of, for example, 5 to 100% based on the seafood meat as the main raw material. If the proportion of the binder used is too small, the fish meat paste becomes too hard and the operability is poor, and if too large, the texture becomes very brittle. Adhesive (transglutaminase)
The amount of the meat extract-based seasoning used is selected from the range of the amount in which the effect of use thereof is appropriately exhibited. It is needless to say that those skilled in the art can easily determine such an amount by a preliminary test or the like.

As raw materials, these three types (raw meat, binder and transgluminase) or 4
It goes without saying that, in addition to the raw materials of the types (raw meat, binder, meat extract-based seasoning and transgluminase), other raw materials can be used as long as they do not hinder the achievement of the object of the present invention.

Next, the manufacturing method itself will be described. There is no particular difficulty in this, and after taking all the raw materials in the above-mentioned mixing ratio, mixing them, and shaping them into patties, this is subjected to appropriate conditions such as temperature and time under which the enzymatic action of transglutaminase occurs. It can be performed by holding (for example, 30 minutes to 30 hours in a refrigerator or room temperature). In addition, if necessary, prepare a paste in advance with raw materials excluding transgluminase, add and mix transgluminase into it, mold it into patties, and place it under the same conditions where the enzymatic action of transglutaminase occurs. But you can do it.

Such a production method will be described in the case of producing fish meat patties, taking tuna oil pickled meat as an example.

First, the raw meat is simply loosened, and the binder is added in an amount of 5 to 100% by weight and the total weight is 0.1 to 10.
% To prepare a paste with added meat extract seasoning.
To this, an adhesive preparation containing transglutaminase as a main component was mixed and added.
The enzymatic reaction of transglutaminase is carried out by holding it for 0 to 30 hours.

When the above-mentioned "Activa" TG-B (transglutaminase activity is 60 units per gram) is used as the transglutaminase, the appropriate addition amount is 0.5% or more with respect to fish meat. The control of the addition amount depends largely on the oil content and water content of the raw meat, and the oil content is an important factor for the adhesive force. In the case of typical tuna oil pickled meat, about 3% to meat is just right. If it is added in an amount of 0.5% or less, adhesion will be insufficient, and if it is added in an amount of 10% or more, milk odor and animal odor derived from sodium casei will appear.

It is particularly important for the enzymatic reaction of transglutaminase that the adhesive preparation is mixed and added and the molded patties are kept at the above temperature for the above time. In this case, the storage condition is determined in consideration of the deterioration of fish meat quality over time within the range of the conditions where the enzymatic action of transglutaminase occurs.

The patty thus treated with transglutaminase can be put into the distribution as an unheated patty as it is or after frozen. Further, it is also possible to put the heated one as it is or freeze it and put it in a distribution as a heated patty.

There is no particular limitation on the heating method. Further, the patty of the present invention is not particularly limited in its eating method, and its type and application are not limited,
There is no special limitation on the target used.

[0024]

EXAMPLES The present invention will be further described below with reference to examples.

Example 1 Tuna meat (a canned product of oil-pickled meat) was taken out, and the meat was lightly squeezed to be loosened. Next, a separate soybean protein emulsion card prepared separately for this raw meat is used for the meat 2.
5% was added. Incidentally, the method for preparing the emulsion curd is as follows. That is, the separated soybean protein “Adipron” SY, soybean white squeezing oil, and water were taken at a ratio of 1: 1: 6 (weight ratio), and this was stirred with a food cutter for 2 minutes and cooled.

A paste having the composition shown in Table 1 below was prepared from these raw materials.

[0027]

[Table 1]

As a control, "Activa" TG-
A paste was similarly prepared without adding B.

Incidentally, the paste was prepared by lightly stirring the raw materials in a Hobart mixer.

Next, the obtained paste was molded into patties in a mold having a diameter of 12 cm, arranged on a tray and placed in a refrigerator for about 2 hours to cause an enzymatic reaction. After the reaction, it was frozen and stored.

The product was taken out in the frozen state and was stir-fried while heating in a frying pan to obtain a heated patty, and the physical properties were inspected. The prototype using "Activa" TG-B maintained good shape retention without any collapse. On the other hand, the control product crumbled so badly that even if it was placed on a frying pan and forced to heat, it collapsed instantly.

A trial product using "ACTIVA" TG-B was incorporated into a hamburger bun for tasting. As a result, although the texture is good, in terms of taste,
It was found that the quality was not good enough, because it had a burnt flavor and a strange flavor.

Example 2 To the fish meat patties prepared in Example 1, the above-mentioned natural meat extract-based seasoning "PRONEY" M manufactured by Ajinomoto Co., Inc. was added in order to improve the taste and flavor. That is, the second
Similarly, as a recipe shown in the table, fish meat patties were prototyped and inspected.

[0034]

[Table 2]

Regarding the obtained prototype, "pro needs"
A sensory evaluation was carried out for comparison with that without M (control). The sensory evaluation was conducted by 10 sensory inspectors (5 men and 5 women). The evaluation was an absolute evaluation based on the evaluation criteria shown in Table 3 below, and the average value of the scores of each person was obtained. The type of tasting was buns + lettuce + patty + mayonnaise.

[0036]

[Table 3]

The results of the sensory evaluation are shown in Table 4 below.

[0038]

[Table 4]

As described above, "Activa" TG-B which is an adhesive and "Pronese" which is a meat extract seasoning
By using M in combination, it became possible to produce and use fish meat patties having good physical properties and excellent taste and flavor.

[0040]

Industrial Applicability According to the present invention, it is possible to easily provide a seafood patty excellent in physical properties such as shape retention, rich in texture and juiciness, and excellent in taste and flavor.

─────────────────────────────────────────────────── ───

[Procedure amendment]

[Submission date] August 30, 1994

[Procedure Amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0013

[Correction method] Change

[Correction content]

[0013] Now, in producing the seafood patty of the present invention using such raw materials, except that transglutaminase is used in addition to the conventional raw materials and meat extract seasoning is also used. Has no special restrictions,
It can be applied in accordance with the conventional method for producing seafood patty. Then, the manufacturing method of the seafood patty of the present invention will be described focusing on the difference from the conventional manufacturing method.

[Procedure Amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0016

[Correction method] Change

[Correction content]

As raw materials, in addition to these three (raw meat, binder and transglutaminase) or four (raw meat, binder, meat extract seasoning and transglutaminase) raw materials, in order to achieve the object of the present invention. It goes without saying that other raw materials can be used as long as they do not interfere.

[Procedure 3]

[Document name to be amended] Statement

[Correction target item name] 0017

[Correction method] Change

[Correction content]

Next, the manufacturing method itself will be described. There is no particular difficulty in this, and after taking all the raw materials in the above-mentioned mixing ratio, mixing them, and shaping them into patties, this is subjected to appropriate conditions such as temperature and time under which the enzymatic action of transglutaminase occurs. It can be performed by holding (for example, 30 minutes to 30 hours in a refrigerator or room temperature). Also, in some cases, a paste is prepared in advance with raw materials excluding transglutaminase, transglutaminase is added to and mixed with the paste, and the mixture is molded into patties, and similarly placed under conditions where the enzymatic action of transglutaminase occurs. be able to.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Yoshihiro Nomura 2-3 Ayuchi-dori, Showa-ku, Nagoya, Aichi Prefecture Ajinomoto Co., Inc. Nagoya Branch

Claims (3)

[Claims] 1. A seafood patty which is produced by using a binder together with meat (main raw material) of seafood and further using transglutaminase. 2. The seafood patty according to claim 1, which is also produced by using a meat extract-based seasoning. 3. The seafood patty according to claim 1, wherein the seafood meat is tuna oil pickled meat or boiled meat.