JP3270780B2 - Manufacturing method of jelly food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a jelly-like food, and more particularly, to a novel method for producing a jelly-like food in which surimi is used as a main raw material and transglutaminase is acted on the raw material.

[0002]

2. Description of the Related Art Conventionally, jelly-like foods are mainly made of polysaccharides as represented by agar. Along with the improvement of eating habits, it is required to improve the palatability of foods, and the texture is required to be hard to soft, and the flavor to be rich to mild. In addition, it is also an issue in the industry to provide a food group that can be selected from a wide range of materials, from processed materials to natural materials, according to the suitability for production and taste.

[0003]

DISCLOSURE OF THE INVENTION The present invention relates to the selection of an appropriate protein material and the development of an unprecedented soft texture (texture) in the development of a healthy jelly-like food based on a protein material. As an issue.

[0004]

Means for Solving the Problems As a result of intensive studies to achieve the above-mentioned object, the present inventor has found that a healthy fish meat surimi is used as a protein raw material, and that transglutaminase is allowed to act on a highly hydrolyzed surimi. It has been found that a jelly-like food having a soft, pungent and mild flavor can be produced, and the present invention has been completed based on this finding.

[0005] That is, the present invention relates to 100 parts by weight of fish meat, 2 to 10 parts by weight of salt, and 2 parts of water or / and milk.
After adding and mixing 0.5 to 10 units of transglutaminase per 1 g of fish meat protein with a composition consisting of 00 to 800 parts by weight, the transglutaminase is heated, inactivated, and cooled. The present invention relates to a method for producing jelly-like food.

Hereinafter, the present invention will be described in detail.

[0007] First, raw materials of a composition on which transglutaminase is to act will be described.

As is well known, various types of fish meat surimi used as a raw material for protein are commercially available, but are roughly classified into sea surimi and land surimi according to differences in freshness. In the present invention, any of these surimi can be used, and the surimi is not affected by the grade of the surimi.However, when an offshore surimi is used, the ratio of water to the surimi is high, and the jelly state excellent in color tone. You can get food.

The salt is used for the purpose of dissolving and seasoning the protein of the fish meat surimi. For such a purpose, the amount of use is in the range of 2 to 10 parts by weight, preferably about 7% by weight, per 100 parts by weight of fish meat surimi. If the amount is less than this range, the effect used is not exhibited, and if it is more than this, the effect is conversely reduced and the salty taste is too strong.

[0010] Both water and milk are used alone or in combination. These are used for the purpose of obtaining a jelly-like food and adjusting the texture. For such a purpose, the total amount is 200 to 800 parts by weight per 100 parts by weight of fish meat surimi. If it is less than this range, a jelly-like soft texture cannot be obtained, and if it is more than this range, it becomes a jelly-like paste.

Next, the transglutaminase to be acted on such a raw material will be described.

There are two types of transglutaminase: calcium-independent and calcium-dependent. Examples of the former include those derived from microorganisms (for example,
-27471). Examples of the latter include those derived from guinea pig liver (JP-A-1-503)
82) and those derived from fish (for example, Nobuo Seki et al., Showa 6
Abstracts of the 3rd Autumn Meeting of the Fisheries Science Society of Japan ", p. 219). Other examples include those produced by genetic recombination, and any transglutaminase can be used, and there is no limitation on the origin and production. However, it is preferably of microbial origin.

In addition, as to the method for measuring the activity of transglutaminase, the activity unit of transglutaminase referred to in the present invention is measured and defined as follows. That is, a reaction was performed using benzyloxycarbonyl-L-glutaminylglycine and hydroxyamine as substrates, and the resulting hydroxamic acid was allowed to form an iron complex in the presence of trichloroacetic acid. Then, the absorbance at 525 nm was measured, and the amount of hydroxamic acid was measured. Is determined by a calibration curve, and the activity is calculated (see the above-mentioned JP-A-1-24711).

The amount of transglutaminase to be added is in the range of 0.5 to 10 units per gram of the protein of the ground fish meat. When the amount is less than 0.5 units, the function of transglutaminase is weak and lacks a chewy texture as a jelly-like food.On the other hand, when the amount is more than 10 units, the smoothness is lost, and the water value is slightly increased. descend.

[0015] The enzymatic reaction can be carried out specifically by adding and mixing transglutaminase to the composition comprising the above-mentioned raw materials, for example, as follows.
First, salt is added to the fish meat surimi, and the mixture is kneaded with a stirrer such as a silent cutter, a stefan cutter, a crusher, for example, for several minutes. After kneading, water or / and milk is added and further kneaded. The addition and kneading of salt and water or / and milk to a fish meat surimi in this manner is preferable from the viewpoint that a fine and uniform texture is obtained by gradually forming a protein network structure.

The water or / and milk is added in two parts, before and after the addition of transglutaminase. The first half achieves jelly formation with salt and the second half achieves jelly formation with transglutaminase. It is preferred because it is possible and will eventually be added 2-8 times the weight of the surimi. That is, first, for example, a half amount of water or / and milk is added to the surimi after the addition of salt, and this is kneaded, and then transglutaminase and, if necessary or desired, a seasoning, starch and the like are added and kneaded. The remaining half of the water or / and milk is then added and kneaded, for example for about 2 minutes.

After filling the thus obtained highly-hydrated surimi dough in a suitable container such as a jelly-type container or a casing tube, the user is allowed to sit in order to cause the enzymatic action of transglutaminase. This sitting is usually carried out at 5 ° C. overnight or at 40 ° C. for about 1 hour, but the time is selected depending on the temperature adopted. In short, the enzyme action occurs and the effect is exhibited. Temperature and time range.

After sitting, the transglutaminase is inactivated. This deactivation can be attained by heating, and the heating conditions vary depending on the weight of the highly-hydrated surimi dough, and for example, if the dough weight is about 100 to 200 g,
It is sufficient to keep the temperature at about 40 minutes.

After the transglutaminase is inactivated by heating, it is cooled, for example, in a refrigerator at about 10 ° C. to solidify the highly-hydrated surimi dough, thereby obtaining the desired jelly-like food. The cooling can be performed by forced cooling as described above, or may be performed by leaving it to cool.

[0020] Incidentally, fish meat surimi is used for various purposes. For example, in the case of producing a fishery kneaded product, which is a main use, the amount of water per 100 parts by weight of fish meat surplus is at most only 20 to 80 parts by weight. The use of a fish surimi having a large amount of water of 200 to 800 parts by weight as in the present invention has not been exemplified so far.

[0021]

The present invention will be specifically described below with reference to examples. Of course, the present invention is not limited to this embodiment.

Example 1 Offshore frozen salmon and thin meat were thawed and emptied with a silent cutter. According to the formulation examples shown in Table 1 below, salt was added and mixed for 2 minutes. After mixing, half of each of water and / or milk of the formulation was added and mixed for 1 minute. Then, a microbial transglutaminase (specific activity 1000 units / g transglutaminase),
After adding a seasoning (“Neri Ami Mild” manufactured by Ajinomoto Co., Inc.) and starch, the mixture was mixed for 1 minute. After mixing, the remaining half of water or / and milk was added and mixed for 2 minutes. After filling the dough in a jelly-type container (about 100 ml volume), the sitting treatment was carried out for 1 hour at 40 ° C. After sitting, heating was carried out at 85 ° C. for 40 minutes. And cooled overnight to obtain a jelly-like food.

[0023]

[Table 1]

Each of the jelly-like foods produced according to the formulation examples in Table 1 was organoleptically evaluated for its formation and water separation. The results are shown in Table 2 below.

[0025]

[Table 2]

From Table 2, it is understood that according to the present invention, it is possible to produce a smooth jelly-like food which does not cause water separation, is excellent in shape retention, and is excellent.

[0027]

According to the present invention, by adding water much higher than normal water to the fish meat surimi, and by applying transglutaminase to the high water surimi dough, the fish meat surimi exhibits a jelly-like form even with high water content and is very smooth. It is easy to produce foods with excellent texture and soft throat. This jelly-like food has not only a smooth chewy texture that has never been seen before but also is a healthy and nutritious food that can supply protein.

──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Takahiko Soeda 1-1, Suzuki-cho, Kawasaki-ku, Kawasaki-shi, Kanagawa Prefecture Ajinomoto Co., Inc. Food Research Institute (72) Inventor Yoshitaka Nakamura 1-4 shares of Iwakawacho, Nagasaki-shi, Nagasaki (56) References JP-A-1-309661 (JP, A) JP-A-59-151866 (JP, A) JP-A-4-158765 (JP, A) JP-A-2-186696 (JP, A) JP-A-2-227057 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23J 3/00-3/04 A23C 9/152 A23L 1/325

Claims (1)

(57) [Claims] 1. 100 parts by weight of fish meat surimi, 2 to 1 salt
0 to 100 parts by weight of water or milk, 100 to 400 parts by weight of milk or milk, and 0.5 to 10 units of transglutaminase per 1 g of fish protein are added and mixed, and the mixture is further reacted with 100 or 400 parts by weight of water or milk. A method for producing a jelly-like food, comprising adding kneading, kneading, heat-inactivating the transglutaminase, and cooling.