JPH09299065A - Production of fish-paste product of fish meat and animal meat - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject food provided with elasticity, pliability, a juicy feeling, etc., by adding a transglutaminase and a protease inhibitor to fish meat or animal meat as a main raw material and carrying out an enzyme reaction in an oil. SOLUTION: Fish meat (e.g. frozen ground fish meat of walleye pollack) or animal meat (e.g. pig porcine round) as a main raw material is mixed with iced water, salt, a starch, a seasoning, etc., and further a transglutaminase and a protease inhibitor, formed, subjected to an enzyme reaction in an oil at about 30-100 deg.C and heated at 170 deg.C for 5 minutes to give the objective paste product of fish meat or animal meat such as a fried fish paste, a hamburger steak and a meat ball extremely excellent in elasticity, pliability, a juicy feeling, taste and texture, free from reduction in effects such as elasticity and pliability at all even in retort treatment afterward.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a fish meat or a meat-paste product characterized by using fish meat or livestock meat as a main raw material, adding transglutaminase and protease inhibitor to the main raw material, and carrying out the enzyme reaction in oil. Regarding manufacturing method.

[0002]

2. Description of the Related Art A general method for manufacturing a fish paste product represented by Kamaboko includes the steps of crushing raw fish meat, rough shaving, salting, main shaving, molding, processing, etc. It is common to take Among the fish paste products, in the case of deep-fried garnish, there is no sitting process, so many products lack elasticity, and subsequent processing (e.g. oden, retort products) loses elasticity at all, There is a big problem that it will be completely different from the original texture. In order to eliminate this drawback, the elasticity imparting material (soy protein, wheat protein,
Egg white etc.) may be used, but another problem occurs such that the final product has a bad taste or becomes far from the original texture of fish meat.

On the other hand, the method for producing a kneaded meat product such as hamburger steak and meatballs involves the steps of mincing raw meat, salting, main-slicing, molding, heating and the like. However, in this case as well, like fried garlic, hamburgers, meatballs, etc. are put in a fryer or steamer as they are and cooked without any time after molding. Therefore, such hamburgers, meatballs and the like have the same problems as the above-mentioned fried sardines.

On the other hand, a method for producing livestock meat and fish paste products by adding transglutaminase has been previously reported (see JP-A-2-186961, JP-A-3-175929, JP-A-4-267219, etc.). ),
As a result, it has become possible to produce a kneaded product that is rich in elasticity and is resistant to heat treatment, which has never been achieved.

[0005] However, the use of transglutaminase in marine products or meat-paste products such as deep-fried garnish, hamburger steak and meatballs, which does not have a sufficient enzymatic reaction step, has a sufficient effect because the enzymatic reaction time cannot be sufficiently obtained. I couldn't do much. Of course, if the manufacturing process can be slightly changed so that the enzyme (transglutaminase) reaction time can be taken sufficiently, the above problems can be solved to some extent, but if a continuous device is used, the line becomes long and a wide space is required. Also, even when using a non-continuous type device, because of the need for a new heating device,
At present, it is difficult to change the manufacturing process.

[0006]

Therefore, the object of the present invention is to impart elasticity to marine products and meat-paste products such as deep-fried flesh and meatballs that do not have sufficient transglutaminase reaction time, and further to carry out the subsequent retort treatment. It is the provision of technology that does not lose elasticity even with the extreme heat treatment represented by.

[0007]

Means for Solving the Problems As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that transglutaminase and protease inhibitors are added to fish meat or livestock meat which is a main raw material in the production process of marine products or meat products. The inventors have found that a kneaded product which is added and undergoes an enzymatic reaction in oil to enhance elasticity, and which is resistant to the subsequent processing, can be obtained, and the present invention has been completed.

That is, the present invention relates to a method for producing a marine product or a meat paste product, which comprises adding transglutaminase and a protease inhibitor to fish or livestock meat which is a main raw material and carrying out the enzyme reaction in oil.

[0009]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail.
The present invention can be used for all fish paste products such as fried bonito, bamboo rings, and kamaboko, and for all meat paste products such as hamburger steak, meatballs, sausages, etc. Fish paste products, live meat products such as hamburgers and meatballs,
And is particularly effective in the manufacture of these retort products.

A feature of the present invention is that transglutaminase and protease inhibitors are added to fish meat or livestock meat which is a main raw material in the production process of marine products or meat paste products,
The purpose is to carry out the enzyme reaction in oil.

The timing of adding transglutaminase is not particularly limited, but usually, it may be carried out after the salting step for both the fish paste product and the meat paste product.

The amount of transglutaminase added is not particularly limited, but is usually 0.05 to 30 units, preferably 0.1 to 10 units per gram of raw fish meat or ground meat. If the amount of the enzyme is less than 0.05 unit, the effect of adding the enzyme cannot be exhibited, and if it is more than 30 unit, the fish meat or animal meat protein shows an agglomeration phenomenon, which facilitates water separation, and the final product such as fried ginger and hamburger. It is not preferable because it will lose elasticity and suppleness from the meat product.

The conditions that allow transglutaminase to act, that is, the heating conditions in oil corresponding to sitting are usually about 30 to about 1 which is the range of the transglutaminase reaction temperature.
It may be carried out at 00 ° C. The working time is usually about 30 seconds to about 2 hours, although it depends on the temperature. It should be noted that this condition is a tentative standard, and it is not necessary to strictly observe it. Although it is possible to perform heating in water, when heating in water, elution of water-soluble seasoning components is observed, although it varies depending on the action time. Along with this, the final product has a lighter taste and a deeper fried color.
Therefore, heating in oil is preferable.

Therefore, the most effective enzymatic reaction can be obtained by heating by immersing in oil. But,
In addition to the dipping method, the heated oil may be sprayed onto the surface of the food product by a method such as spraying or showering to obtain a certain effect.

The timing of addition of the protease inhibitor is not particularly limited, but normally, it may be carried out after the salting step for both the fish paste product and the meat paste product. The protease inhibitor may be added at the same time as transglutaminase, or may be added over a period of time.

The amount of the protease inhibitor added is not particularly limited, but usually raw fish meat or live meat surimi 1
It is 0.1 mg to 20 mg per g. The role of the protease inhibitor is that protease present in raw fish meat or ground meat is 30 ° C to 100 ° C, especially 60 ° C.
Phenomenon that acts on raw meat near ℃ and reduces the elasticity of products such as fried garnish or meatballs (usually "return" in the fisheries industry)
Is said to be added).

The transglutaminase used in the present invention includes calcium-independent ones and calcium-dependent ones. Examples of the former include those derived from microorganisms belonging to the genus Streptoverticillium (see, for example, JP-A-1-27471). Examples of the latter include those derived from guinea pig liver (see Japanese Patent Publication No. 1-50382) and those derived from fish (see, for example, Nobuo Seki, Journal of Japan Fisheries Society, Vol. 5, No. 1, pages 125-132, 1990). ), Those present in blood (also called Factor XIII), and the like. In addition to these, those produced by gene recombination (for example, Japanese Patent Laid-Open Nos. 1-300889 and 5-19988).
No. 3, JP-A-6-225775) and the like can also be used.

In the present invention, any of these transglutaminases can be used and is not limited to the origin and production method. However, from the viewpoint of functionality and economy, calcium-independent ones are preferable. For example, the above-mentioned microbial-derived transglutaminase (see Japanese Patent Laid-Open No. 1-27471 cited above) satisfies all the conditions, and can be said to be optimal at the present time.

Typical protease inhibitors are inhibitors such as serine-based proteases and thiol-based proteases. The protease inhibitor used in the present invention is not particularly limited as long as it can be used for food. In addition to pure protease inhibitors, those containing a large amount of protease inhibitors may also be used. As the protease inhibitor used in the present invention, for example, ovomucoid derived from egg white, whey protein, plasma protein and the like can be used.

After the transglutaminase reaction, it is necessary to inactivate the transglutaminase by heating. Deactivation due to this heating is usually done in oil, underwater,
It is achieved by direct heating on a frying pan.

Next, an example using the pollock of the present invention which uses a transglutaminase and a protease inhibitor will be briefly described below.

Thaw frozen surimi (class C) such as walleye pollack. Next, for example, it is put in a hood cutter and lightly rubbed for about 1 minute. Then, a small amount of salt and ice water are added to the surimi and the mixture is mixed at about 40 to 100%. Then
Transglutaminase and protease inhibitors,
Add starch, seasoning, etc., if necessary, and mix. These mixing treatments are always performed at 15 ° C to maintain the texture of the final product.
Hereafter, it is preferably carried out at 10 ° C. or lower.

The dough is molded according to the purpose. The product obtained is introduced into oil and sitting is carried out. During this period, transglutaminase is allowed to act. As described above, the enzyme reaction condition may be usually in the range of about 30 to about 100 ° C. The time for carrying out the enzyme reaction varies depending on the temperature, but is usually about 30 seconds to about 2 hours. Also,
When a continuous frying machine is used, the initial temperature may be set in the above temperature range and the frying treatment may be performed during the main heating.

After the enzymatic reaction step, heating is performed to inactivate transglutaminase. As for the heat treatment condition, if it is deep fried, the temperature is about 160 to 180 ° C. for about 1 to 10 minutes in a fryer. The above heat treatment conditions are one guide and may be appropriately determined depending on the size of the molded product. In any case, deactivation of transglutaminase is sufficient.

As a reminder, transglutaminase is an enzyme that catalyzes the acyl transfer reaction of the γ-carboxamide group of the glutamine residue in the peptide chain. This transglutaminase acts as an acyl acceptor when the ε-amino group in the protein reacts with ε- (γ-Glu) -Ly within or between protein molecules.
An s-crosslinking bond (hereinafter abbreviated as GL bond) is formed. When water functions as an acyl acceptor, it is an enzyme that promotes a reaction in which a glutamine residue is deamidated to become a glutamic acid residue.

The activity unit of transglutaminase referred to in the present invention is measured and defined by the following hydroxamate method. That is, benzyloxycarbonyl-L-glutamylglycine is reacted with hydroxylamine as a substrate to form the hydroxamic acid produced in the presence of trichloroacetic acid to form an iron complex.
The absorbance of m is measured, the amount of hydroxamic acid is determined from a calibration curve, and the activity is calculated (see the above-mentioned JP-A-1-27471).

[0027]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below with reference to embodiments. The technical scope of the present invention is of course not limited by the examples below. The parts in the examples are abbreviated to weight parts unless otherwise specified.

Example 1 Commercially available C-class Alaska pollack frozen ground meat was crushed and then thawed. 200 ice water
Part, salt 3 parts, starch 5 parts, mirin 1 part, seasoning 2 parts,
0.5 parts of transglutaminase (which means that 0.1 unit was added per 1 g of fish meat) and protease inhibitor (manufactured by Kyodo Daigaku Co., Ltd. (trade name: P-WP
C)) 0.5 part was added, mixed and molded. Next, 60
The enzymatic reaction step was taken in oil for 15 minutes at ° C. Then 1
It was heated at 70 ° C. for 5 minutes to prepare fried garlic. This 170
The transglutaminase was inactivated by heating at 5 ° C for 5 minutes. A control was made by the same method except that the enzyme reaction step at 60 ° C. for 15 minutes was not performed.

10 trained in this product and controls
It was subjected to a sensory test by a specialist panel of the name, and evaluated for elasticity, suppleness, preference of flavor, and preference of texture.
In addition, sensory evaluation evaluates each item with a maximum of 10 points,
The average score of the panel of 10 people was displayed. 0 points are
"Not elastic", "not supple", "unfavorable flavor" and "unfavorable texture" are shown. Also, 10
The points indicate “elastic”, “supple”, “preferable flavor” and “preferable texture”. Five points means "normal".

In addition, the product and the control are cooled,
Breaking strength (g
/ Cm ² ) and the depression (mm) were measured. It can be said that the higher the value of the breaking strength is, the more the elasticity is, and the higher the value of the dent is, the more supple.

The measurement results of breaking strength, dent and sensory evaluation are shown in Table 1. In Table 1, "flavor" means "flavor preference" and "texture" means "texture preference".

[0032]

[Table 1]

Example 2 500 parts of a commercially available C-class walleye pollack frozen surimi was crushed and then thawed. 200 ice water
Part, salt 3 parts, starch 5 parts, mirin 1 part, seasoning 2 parts,
0.5 parts of transglutaminase (which means that 0.1 unit was added per 1 g of grated fish meat) and 0.5 parts of protease inhibitor (Taiyo Kagaku Co., Ltd. (trade name: ovomucoid)) were added and mixed. After that, it was molded and then subjected to an enzymatic reaction step in oil at 60 ° C. for 15 minutes. next,
It was heated at 170 ° C. for 5 minutes to prepare fried kamabushi. This 17
The transglutaminase was inactivated by heating at 0 ° C. for 5 minutes. A control was made by the same method except that the enzyme reaction step was performed at 60 ° C. for 15 minutes.

In the same manner as in Example 1, the product and the control were subjected to a sensory test by 10 trained specialized panels to evaluate the elasticity, suppleness, taste preference, and mouthfeel preference. did. Further, the breaking strength and the depression were measured in the same manner as in Example 1. Table 2 shows the results of sensory evaluation, breaking strength and dent measurement. The evaluation criteria are the same as in Example 1.

[0035]

[Table 2]

(Example 3) After crushing 500 parts of commercially available pork leg meat, 200 parts of ice water, 3 parts of salt, 5 parts of starch, seasoning, etc. 2
Part, transglutaminase 0.5 part (meat surimi 1g
0.1 unit per 1 unit) and 0.2 part of bovine plasma powder (Taiyo Kagaku Co., Ltd .: trade name Fish Up B) as a protease inhibitor were added and mixed. Then, it was molded and then subjected to an enzymatic reaction step in oil at 40 ° C. for 15 minutes. After completion of the reaction, hamburger was prepared by heating in a frying pan. This heating deactivated the transglutaminase. A control was made by the same method except that the enzyme reaction step was performed at 40 ° C. for 30 minutes.

In the same manner as in Example 1, the product and the control were subjected to a sensory test by 10 trained specialized panels, and the elasticity, juiciness, taste preference, and texture preference were evaluated. did. Further, the breaking strength and the depression were measured in the same manner as in Example 1. Table 3 shows the results of sensory evaluation, breaking strength and dent measurement. The evaluation criteria are the same as in Example 1.

[0038]

[Table 3]

Further, even when the product of the present invention was subjected to the retort treatment, the elasticity and juiciness were maintained, and the flavor and texture were also favorably maintained.

Reference Example: Commercially available SA grade Minami Tara frozen surimi was crushed for 500 parts and then thawed. 100 parts of ice water,
3 parts of salt, 5 parts of starch, 1 part of mirin, 2 parts of seasoning, etc., 0.5 parts of transglutaminase (this means that 0.1 unit was added per 1 g of fish paste) and a protease inhibitor (manufactured by Kyodo Dairy Co., Ltd.). (Product name: P-WP
C)) 0.5 part was added, mixed, and molded to obtain 10 at 50 ° C.
The enzymatic reaction step was performed in oil for minutes. Then, it was heated at 170 ° C. for 5 minutes to prepare fried garlic. The transglutaminase was inactivated by heating at 170 ° C. for 5 minutes. This was designated as the product of the present invention.

On the other hand, the fried sardines prepared in the same manner except that no protease inhibitor was added were used as control 1
And Also, without adding protease inhibitors,
In addition, the fried garlic prepared in exactly the same manner as the control 2 except that the enzyme reaction step was not taken. Further, fried sardines prepared in exactly the same manner as above except that transglutaminase was not added was used as Control 3.

The product of the present invention and Controls 1, 2 and 3 were each subjected to a sensory test by a panel of 10 persons, and the elasticity, suppleness, taste preference, and texture preference were evaluated. The results are shown in Table 4. The evaluation criteria are the same as in Example 1.

[0043]

[Table 4]

As can be seen from the results in Table 4, the product of the present invention was most preferred. Also, a product (Control 1), which took sufficient time for enzymatic reaction (transglutaminase reaction) without adding a protease inhibitor, was preferred next to the product of the present invention. Further, the one in which transglutaminase was added but the reaction time was not sufficient (control 2) showed the effect, but it was not sufficient.

[0045]

EFFECT OF THE INVENTION A fish or meat paste product obtained by adding a transglutaminase and a protease inhibitor to fish or livestock meat which is a main raw material and carrying out the enzyme reaction in oil is more elastic and supple than conventional products. The juiciness, flavor and texture were extremely good. Further, even if the retort treatment is performed thereafter, the effects such as elasticity and suppleness are not reduced at all.

Claims (3)

[Claims] 1. A transglutaminase and a protease inhibitor are added to fish or livestock meat which is a main raw material,
A method for producing a fish or meat paste product, which comprises carrying out the enzyme reaction in oil. 2. The method according to claim 1, wherein the temperature in the oil is about 30 ° C. to about 100 ° C. 3. The method according to claim 1, wherein the fish or meat paste product is a fried garlic, a hamburger, a meatball or a retort processed product thereof.