JP6040339B2 - Modification method of marine protein material - Google Patents

Description

  The present invention relates to a method for modifying the quality of fishery protein materials such as fish meat surimi and lost meat that are raw materials for fishery paste products.

An important chemical reaction in food is the Maillard reaction. When food is heated, various changes are brought about by the reaction of “amino group” of amino acids and proteins and “carbonyl group” of carbohydrates. The main change is the change in color and flavor. By sugar modification using this Maillard reaction, molecular modification for the purpose of functional modification of food protein has been reported (for example, Non-Patent Document 1). Regarding fish protein, an example in which a reducing sugar is bound to the ε-amino group of a lysine residue of the protein has been reported (Non-Patent Document 2). However, since the Maillard reaction is originally a reaction by heating, these reaction conditions Also at a temperature of 30-60 ° C. For example, Patent Document 1 discloses a method of making meat water-soluble by mixing reducing sugars with muscle protein, dehydrating, and maintaining the water content at 0.25 to 6.0% in an environment of 30 to 70 ° C. Have been described.
Demand for paste products, a traditional Japanese food, is sluggish. On the other hand, there is a shortage of supple ingredients such as southern bluefins necessary for the production of the paste products. It has long been known to add sugar as a freezing anti-denaturing agent to fish meat surimi used as a raw material for paste products (Patent Document 2, etc.), and most frozen surimi currently contains sucrose and sorbitol. Yes.

JP2003-169634 JP 61-234760 (family patent: EP00198391, US4769256)

Journal of Japanese Society of Home Economics, 63 (8) 461-467, 2012 “Properties of Glycated Chicken Myofibrillar Proteins with Enhanced Antioxidant Abilities.” J. Agric. Food Chem., 45 680-684, 1997 “Preparation of Neoglycoprotein from Carp Myofibrillar Protein by Maillard Reaction with Glucose: Biochemical Properties and Emulsifying Properties.”

  The present invention imparts unprecedented characteristics to aquatic protein materials represented by fish meat surimi produced by traditional methods (for example, imparts suppleness to supple fish protein). It is an object to provide a marine protein material.

The inventors conducted this study for the purpose of expanding the use of surimi by improving the suitability of fish surimi for food use and developing a new gel food. A process that modifies the protein structure in the surimi manufacturing process with the aim of developing products with different characteristics from conventional surimi by improving functionality (gel water retention and hydrolyzing ability of minced meat) and diversifying the texture. It was examined whether the change in the characteristics of the heated gel was observed by introducing.
Among them, it has been found that protein sugar can be modified by adding reducing sugar to fish meat and allowing the protein to undergo a saccharification reaction in a low temperature zone, and that the physical properties of the protein can be changed by the sugar modification. Was completed.

The gist of the present invention is the following methods (1) to (11) for producing a marine protein material, and (12) to (16) a marine protein material.
(1) A method for producing a marine protein material with enhanced gel-forming ability, comprising adding a reducing sugar to a marine protein material and causing the protein to undergo a saccharification reaction at a temperature of −10 to 20 ° C.
(2) The method according to (1), wherein the reducing sugar is a pentose sugar, a hexose sugar, a disaccharide, an oligosaccharide, a polysaccharide, or a mixture thereof.
(3) The method according to (2), wherein the reducing sugar is any of xylose, ribose, fructose, glucose, lactose, mannose, isomaltose, chitin oligosaccharide, chitin, dextrin, inulin, or a mixture thereof.
(4) The method according to (2) or (3), wherein pentose and hexose are used in combination as a reducing sugar.
(5) The method according to (3) or (4), wherein the reducing sugar contains at least xylose or xylose and fructose.
(6) The method according to any one of (1) to (5), wherein the amount of reducing sugar added is 0.6 to 60% by weight relative to the weight of the marine protein.
(7) The method according to any one of (1) to (6), wherein the temperature for the saccharification reaction is −5 to 10 ° C.
(8) The method according to any one of (1) to (7), wherein the saccharification reaction time is 2 minutes or more.
(9) The method according to any one of (1) to (8), wherein the saccharification reaction is performed by adjusting the pH of the marine protein material to 6.5 to 8.5.
(10) The method according to any one of (1) to (9), wherein the marine protein material is fish meat.
(11) The method according to (10), wherein the marine protein material is fish meat surimi or lost meat to be stored frozen, and sucrose and / or sorbitol is added as a frozen denaturation inhibitor in addition to reducing sugar.

(12) A marine protein material produced by any one of the methods (1) to (11).
(13) A marine product prepared from the marine protein material of (12).
(14) 0.1 to 15% by weight of reducing sugar, 1 to 20% by weight of sucrose and / or sorbitol as a freezing denaturation inhibitor, and 1.1 to 30% in total as sugar with respect to the wet weight of surimi or lost body Contains frozen surimi or frozen fallen.
(15) 0.1 to 15% by weight of reducing sugar is added to the wet weight of the marine protein material, and 5% or more, 8% or more, or 10% or more of the lysine amino acid of the protein is saccharified. A characteristic fishery protein material.
(16) The marine protein material according to (15), wherein the marine protein material is fish meat.

  By the method of the present invention, it is possible to provide a marine protein material that can improve the gel strength of fish protein, particularly the gel strength centered on suppleness, and can produce a kneaded product with a strong texture. Moreover, since the salt solubility of protein increases, it becomes possible to gelatinize at a low salt concentration.

It is a figure which shows the result of having measured the gel formation ability of Example 1. FIG. It is a figure which shows the result of the reduction | decrease rate of the activated lysine of Example 1. FIG. FIG. 4 is a graph showing the results of salt solubility in Example 3. It is a figure which shows the relationship between the salt solubility of Example 4, and L value.

The present invention is a method for changing the physical properties of a marine protein material by adding and mixing a reducing sugar to a marine protein material such as surimi fish meat, and then sugar-modifying the protein at a low temperature of −10 to 20 ° C.
In the present invention, the marine protein material is a protein derived from various fishes, shellfish, crustaceans, mollusks and the like, and mainly fish meat. The fish species is not limited, but the present invention can be easily applied to any fish species that are usually used as raw materials for surimi and fallen fish. More specifically, walleye pollock (Theragra chalcogram), southern blue whiting (Micromesistius australis), hoki (Macruronus magellanicus) cod such as and croaker (Pennahia argentata), Itoyori (Nemipterus virgatus), lizard fish (Saurida sp.), Hockey (Pleurogrammus monopterygius , Pleurogrammus azonus ), Trichiurus lepturus , carp ( Cyprinus carpio ), etc., but are not limited thereto.
Although the form of fish meat etc. is not ask | required, in order to advance a saccharification reaction efficiently, what is in the shape of minced like surimi or fallen is preferable. In the case of a fillet or a fillet, it is necessary to promote the saccharification reaction or process over time by treatment such as immersion or injection.

A reducing sugar is a sugar that forms an aldehyde group or a ketone group in a basic solution. The reducing sugar is oxidized by an appropriate oxidizing agent to give aldonic acid and aldaric acid. Reducing sugars include, for example, all monosaccharides such as glucose, fructose and glyceraldehyde, and maltose type disaccharides and oligosaccharides such as lactose, arabinose and maltose. A sugar containing a ketone group is known as a ketose, and a sugar containing an aldehyde group is known as an aldose. Sucrose (sucrose) and trehalose are not reducing sugars because they do not produce aldehyde and ketone groups in solution.
The reducing sugar used in the present invention may be anything as long as it is water-soluble and can be used for food. A single product with high purity or a mixture of a plurality of sugars may be used. Specifically, pentose sugar (xylose, ribose), hexose sugar (mannose, fructose, glucose), disaccharide (isomaltose, lactose), polysaccharide (chitin oligosaccharide, dextrin, inulin, etc.) are exemplified. Particularly preferred is pentose sugar.

The amount of reducing sugar to be added needs to be adjusted depending on the type of sugar to be added and the type of fish, but it is 0.6 to 90% by weight, preferably 0.6 to 60% by weight, more preferably 0.6 to 30% by weight based on the weight of the marine protein. In particular, it is desirable to add 0.9 to 10% by weight. When a plurality of reducing sugars are used, the total amount is used.
When the reducing sugar is a pentose sugar, the content is preferably 0.6 to 10% by weight based on the weight of the marine protein. This is because pentose sugars are more likely to be colored by the Maillard reaction than other sugars. The amount of protein contained in fish meat is usually 20-30% by weight. Therefore, the amount of reducing sugar added is 0.1 to 15% by weight, preferably 0.1 to 10% by weight, more preferably 0.1 to 5% by weight, and particularly preferably 0.15 to 2% by weight, based on the wet weight of fish meat. In the case of pentose, 0.1 to 2% by weight is preferable.
In order to suppress coloring, it is preferable to use pentose and hexose as a reducing sugar. In that case, the addition amount is used in the range of pentose sugar: hexose sugar = 9: 1 to 1: 9. 2: 1 to 1: 5 are particularly preferable. For example, it is preferable to use a mixture of xylose and fructose in a ratio of 2: 1 to 1: 5.
Usually, sucrose and / or sorbitol is added at 1 to 20% by weight per wet weight of fish meat in order to prevent freezing and denaturation in frozen surimi and flesh, but a part of it can be added as reducing sugar.
Therefore, in the case of frozen surimi or surrender, 0.1 to 15% by weight of reducing sugar and 1 to 20% by weight of sucrose and / or sorbitol as a freezing denaturation inhibitor, as sugar, based on the weight of surimi or surrender The total content is preferably 1.1 to 30% by weight. More preferably, 0.1 to 5% by weight of reducing sugar, 3 to 15% by weight of sucrose and / or sorbitol as a freezing denaturation inhibitor, and a total of 3.1 to 20% by weight of sugar, based on the weight of surimi or lost body contains. Particularly preferred is 0.1 to 2% by weight of reducing sugar, 5 to 10% by weight of sucrose and / or sorbitol as a freezing-denaturing inhibitor, and 5.1 to 12% in total as sugar, based on the weight of surimi or lost body. %contains.

The reducing sugar may be added at any time as long as it is added to a marine protein material that has not been heat-denatured at a low temperature. In the production process of surimi, it may be added at any stage from after meat collection until use of surimi. Preferably, it is at the time of water exposure, at the time of adding auxiliary materials, at the time of thawing frozen surimi. In particular, when water is exposed to water, water is present, so that sugar can be mixed uniformly and saccharification reaction proceeds easily. When reducing sugar is added at the time of water exposure, the addition amount is adjusted so that the amount of reducing sugar remaining in the fish meat becomes the above-mentioned amount after water exposure.
When adding at a stage other than the time of water exposure, it is necessary to stir and mix for 2 minutes or more with a silent cutter or the like to mix the sugar and protein uniformly. The longer the stirring time, the better, and 3 minutes or more, 5 minutes or more, and 9 minutes or more are preferable. When stirring for a long time, the protein is stirred under cooling so that the temperature of the protein does not rise due to heat during stirring. From the viewpoint of the saccharification reaction, there is no problem even if stirring is performed for a long time, but in practice it may be about 15 minutes at the longest.
When it is added at the time of using surimi rather than during the production of surimi, reducing sugar must be added to carry out a saccharification reaction before adding an amino acid or a seasoning liquid containing an amino acid. Since reducing sugars are highly reactive with amino acids, if amino acids are present, the reaction between amino acids and sugars proceeds first, and fish meat and reducing sugars do not react sufficiently. Therefore, when adding a reducing sugar to a marine protein material, it is necessary to carry out it before adding the component containing an amino acid. Normally, amino acids are not added during the production of surimi or lost meat, but when adding amino acids during the production of surimi or lost meat, similarly, reducing sugar is added before the amino acid is added. Must.

After adding the reducing sugar, the temperature at which the saccharification reaction proceeds is maintained at −10 to 20 ° C. for the reaction so as not to deteriorate the quality of fish surimi and the like. If the temperature exceeds 20 ° C., the quality of the protein decreases, which is not preferable. More preferably, it is −5 to 10 ° C.
The pH of the fish meat during the saccharification reaction with reducing sugar is preferably 6.5 to 8.5. Since the pH of normal fish meat is in the vicinity of neutrality, the addition of baking soda or the like to make it weakly alkaline at pH 7.5 to 8.5 causes the saccharification reaction to proceed further.

With the method of the present invention, proteins modified with sugars such as reducing sugars, especially pentose sugars such as xylose, change the properties of the proteins due to the sugar modification. Specifically, when the salt solubility of the protein is increased and a gel is formed by heating, a gel having a texture with a high gel strength is formed. In particular, the property indicated by the L value in the gel strength becomes stronger. This indicates a more supple gel. Protein salt solubility correlates with gel strength and is an indicator of gel strength. Sugar modification can be observed using a decrease in the amount of activated lysine as an indicator.
The nature of fish meat depends on the fish species. For example, when comparing the gel-forming ability of walleye pollock surimi and minamidara surimi, compared to walleye pollock, minamidara has a higher L value and tends to be more supple, which is a characteristic property of minamidara. By applying the method of the present invention, it is possible to convert the surimi of walleye pollock into a physical property close to that of surimi.

Examples of the present invention will be described below, but the present invention is not limited thereto.
In the examples, all percentages are by weight unless otherwise specified.

Effect of various sugars on the gel-forming ability of fish meat When various sugars were added to fish meat and reacted at low temperature, the effect of each sugar on the reduction rate of active lysine and the gel-forming ability of fish meat were measured.
The sugars used are pentose sugar (xylose, ribose), hexose sugar (mannose, fructose, glucose), disaccharide (isomaltose, lactose), polysaccharide (chitin oligosaccharide, dextrin (average molecular weight 500, 990, 1700). ), Inulin (average molecular weights 1440, 2880), pentose, hexose and lactose are reagents from Wako Pure Chemical Industries, isomaltose is Hayashibara's isomalt 900P, chitin oligosaccharides are NA- For COS-Y and dextrin, Matsutani Chemical Industry's Paindex # 6, # 4 and # 2 were used.
As a control, no sugar was added and sorbitol (a reagent from Wako Pure Chemical Industries), which is a non-reducing sugar, was used as a control. The amount of each sugar added was 0.3% by weight (vs. wet weight) with respect to the second grade surimi on land.

The fish meat used the ground second grade surimi made from Hokkaido walleye pollock. It contains 7% by weight of premixed formulation (75% sugar, 21.1% D-sorbitol, 1.95% sodium pyrophosphate, 1.95% sodium polyphosphate), so in surimi, 5.25% sugar, D -1.48% sorbitol, 0.14% sodium pyrophosphate, 0.14% sodium polyphosphate.
In order to ensure the Maillard reaction, the surimi was kneaded with sugars to 0 ° C using a food cutter, and after rapid freezing and freeze-drying, the powder was passed through a 1 mm sieve, and the moisture value was 77%. The surimi returned to was used for evaluation.

  The gel forming ability was evaluated by preparing a direct heating single item. That is, 3% of salt was added to the surimi, salted with a silent cutter for about 10 minutes at 0 ° C. or less, 5% of potato starch was added, and further honed to 10 ° C. for about 10 minutes. The kneaded meat was filled into a 48 mm folded vinylidene chloride tube and heated at 90 ° C. for 40 minutes to prepare a single product. The gel strength is the product of the breaking load (W (g)) and the distance to breaking (L (cm)) when a single piece is cut at 2.5 cm and the cross section is pushed in at a speed of 1 mm / sec. (JS (g · cm)).

  The active lysine was measured by the following method with reference to “Hiroki Saeki, J. Agric. Food Chem. (1997), 45, 680-684”. 0.1 g of surimi powder was homogenized and suspended in 30 mL of 0.1 M NaCl in 20 mM Tris-HCl (pH 7.5). An equal amount of 15% trichloroacetic acid (TCA) was added to 2.5 mL of the surimi suspension and allowed to stand for 15 minutes to promote protein precipitation, and the protein was spun down (3,500 rpm × 15 min). The collected protein was dissolved in 2% SDS in PBS (pH 9.5) and used as a measurement sample. For 200 μL of the sample to be measured, mix 2 mL of orthophthalaldehyde (OPA) reagent that binds to α-amino acid and emits strong blue fluorescence, measure the absorption at 335 nm, and modify the sugar with a calibration curve (created using a lysine reagent) The amount of unreacted active lysine was calculated.

The result of gel forming ability is shown in FIG. 1, and the decrease rate of activated lysine is shown in FIG. Since the test of gel forming ability could not be performed for all the sugars simultaneously, it is the result of correcting the difference between fish lots based on the value of no addition.
Although there is a difference in degree, in almost all reducing sugars, as compared with no addition or sorbitol, sugar modification progresses as shown by the decrease rate of activated lysine, L value and / or W value rises, gel There was a change in physical properties. In particular, pentoses such as ribose and xylose have greatly improved elasticity.
From the above results, it was confirmed that sugar modification proceeds sufficiently by low temperature reaction without exposing surimi to high temperature. It was also found that the saccharification reaction proceeds with various reducing sugars, affecting the physical properties of surimi.

A saccharification reaction in the surimi manufacturing process A small-scale prototype test was conducted following the surimi manufacturing process. For the walleye pollock used as a raw material, raw raw materials were obtained, the head and internal organs and mefun were removed, and the meat was collected using a meat mining machine. For the bleaching, an equal amount of cold water was added and mixed to the fish meat that was sampled, drained using a nylon mesh (110 mesh), and the same operation was performed twice more. At the time of the third exposure, xylose and / or sodium bicarbonate was added in the presence of 0.25% NaCl and mixed for 3 minutes. After the exposure, dehydration was performed using a centrifugal dehydrator or a screw press. A 7% premix formulation (sugar, sorbitol, polymerized phosphate) was added to the dehydrated meat, mixed and frozen. During processing, the temperature of the fish meat was maintained at 0-20 ° C.

(Analysis of surimi samples)
-Physical properties and color tone evaluation by a single product According to a conventional method, the thawed surimi was kneaded under the condition of 3% salt addition and boiled at 90 ° C for 40 minutes to prepare a single C product. The physical properties were evaluated using a Leoner, measuring the breaking strength (W) and the breaking dent (L), which are gel strength indexes, and evaluating the JS value as an index. The color tone was evaluated using the L * a * b * color system by measuring the cross section of a single product using a color difference meter.

(result)
Table 1 shows the amount of xylose and / or baking soda added in each test section and the physical properties of C single products prepared from those surimi. The concentration of xylose and / or baking soda is the concentration in the third exposure solution. In Test Zone 2 where sodium bicarbonate was added, the L value increased. By shifting the pH to the alkali side, fish protein is negatively charged, and by repelling, it is thought that the area where water molecules enter is expanded and the water retention effect is enhanced. In test group 3 to which xylose was added, the W value and L value increased. In test group 4 where xylose and baking soda were added, the W and L values further increased, and the gel strength increase effect of about 100 g · cm was observed at 391 g · cm against the control JS of 292 g · cm. .
It is considered that the physical properties changed due to the binding of xylose to the lysine residue of the protein by the Maillard reaction. Regarding the effect of baking soda, it was considered that the physical properties were improved by promoting the Maillard reaction as well as the possibility of improving the water retention ability by increasing the pH.
From the above, it was confirmed that the protein saccharification reaction occurred and the physical properties of the protein could be changed by adding and mixing the sugar even at a temperature of 0 to 20 ° C. during the surimi production process.

Effect of saccharification reaction of surimi on salt solubility Frozen surimi (2nd grade on land, containing 7% premixed product) Sugar adjusted to a final sugar concentration of 5% with a weight ratio of 1 The liquid was mixed at a weight ratio of 9. This was homogenized, suspended, frozen at -45 ° C at once, and stored at -10 ° C for 1 week as a sugar modification model in a low temperature zone. The effect of pH on the rate of sugar modification was tested using a sugar modification model. The xylose concentration in the sugar solution was adjusted to 0, 0.3, 1.0, 3.0% with sorbitol, and the total sugar concentration was adjusted to 5%. The pH was adjusted to pH 7 and pH 8 using a phosphate buffer containing 0.5% NaCl.
The results are shown in FIG. As a result of measuring the salt solubility of the sugar modification model in each test group, the solubility was significantly improved at pH 8 than at pH 7. From the above results, it was confirmed that the progress of sugar modification was promoted by shifting to the alkali side.

Influence of addition timing during surimi production process In Example 2, it was confirmed that the gel strength was improved by adding xylose in the bleaching process, and the effect of improving physical properties was further increased by shifting the pH to alkali. For this reason, the sugar modification reaction is in progress in the bleaching mixing process, or the bleaching mixing promotes the reaction in the subsequent processes (in the process of kneading the auxiliary material, during freezing, and in the preparation of the minced meat). There was a possibility that. Therefore, in order to investigate the effect of introducing xylose in the exposure process, the same trial production test as in Example 2 was performed by changing the timing of xylose addition. In the prototype test, a manual mixing time of 3 minutes was provided for both the primary exposure and the tertiary exposure.

  Table 2 shows the implemented test plots, and Table 3 shows the gel formation ability measurement results. Compared with the control group (sugar-free group), the physical properties improved in the test group to which xylose and sodium bicarbonate were added. As an effect of increasing the JS value, the same effect was observed in both the addition during exposure and the addition during admixture of the auxiliary materials, and the JS value was improved in a certain degree of correlation with the concentrations contained in the surimi of xylose and baking soda. Admitted. The higher the xylose concentration in the product, the higher the JS value. When comparing the properties of single gels when the concentrations in surimi products are the same, the test group with xylose and baking soda added at the time of exposure had a higher L value than the test group added directly during mixing of the auxiliary ingredients. The following features were confirmed. Therefore, in order to compare the protein properties of the minced meat when making a single product, the protein concentration of the supernatant extracted and centrifuged using 0.1M NaCl solution was measured as the dissolution rate. The dissolution rate increased in the addition test group, and the value correlated with the L value of the single product (FIG. 4). From the above, the timing of addition of xylose may be anytime, but it was considered that the timing of exposure during which exposure is easy to uniformly disperse and saccharification reaction is preferable.

Influence of stirring time By the same production method as the prototype method of Example 2, the influence of the amount of xylose added and the stirring time was examined. In accordance with the test plots shown in Table 4, a trial test was conducted to measure gel forming ability and color tone. As in the normal surimi production process, the case of stirring for 2 minutes with the silent cutter in the auxiliary raw material mixing process and the case of extending the stirring process for 9 minutes were set. Further, the xylose concentration was set to 0.30% or 0.50% in the third exposure solution, and the test was conducted. In consideration of the influence of the temperature increase due to the extension of the stirring process on the protein, stirring was performed while cooling to 12 ° C. or lower.

  The results of measuring the gel forming ability and the color tone are shown in Table 5. It was confirmed that the gel forming ability was improved by introducing a stirring process of 9 minutes. Regarding the added concentration of xylose, it was confirmed that the JS value improved in a concentration-dependent manner. On the other hand, the results of measuring the color tone are also shown in Table 5. As a result, a decrease in the L value and an increase in the b value were confirmed depending on the xylose concentration. I confirmed that Although considered to be the influence of the Maillard reaction, there was little change in the a value that is an index of redness, and the color tone was not like the browning characteristic of Maillard. It is necessary to adjust the addition amount, the stirring time, etc. according to the purpose of use.

Physical properties of kamaboko made from fish meat surimi in which mannose coexists under freezing, 100 g of mannose added to 900 g of Itoyodai Frozen Surimi, stirred and mixed using a silent cutter, stored at -18 ° C for 20 days, Surimi with improved solubility of myofibrillar protein, the main component, was prepared. Next, 5g of salt is added to these surimis, followed by salting to create a meat paste. After filling this into a polyvinylidene chloride tube, the one heated at 90 ° C for 40 minutes is cooled and the kamaboko is cooled. Created. For comparison, kamaboko was similarly prepared using 100 g of sorbitol instead of mannose. Sorbitol is a food additive commonly used in the production of commercial frozen surimi.
The physical properties of these kamabokos were measured by a food checker using a 5 mm diameter plunger, and were expressed by the strength (W value, g) when the kamaboko broke and the distance (L value, cm) to break.

It was revealed that kamaboko to which mannose was added had an L value about 20% higher than that to which sorbitol was added (Table 6). The suppleness represented by the L value contributes to the unique physical properties of kamaboko. Moreover, in order to create a supple kamaboko, it is generally necessary to add about 3% salt to the weight of the surimi when dissolving the surimi to dissolve the myofibrillar protein. Therefore, with conventional surimi, even if 0.5% salt was added, myofibrillar protein did not dissolve, so a flexible kamaboko could not be created. It was revealed that myofibrillar protein dissolves even at ionic strength, and it is possible to produce a kamaboko that is supple and of high quality.

Influence of the combination of reducing sugars to be added The influence of the combination of reducing sugars was examined by the same production method as the trial production method of Example 2. According to the test section shown in Table 7, the concentration of reducing sugar was set to 0.30% during the third exposure, and xylose and fructose were added alone or in combination, and a test was conducted to measure gel forming ability and color tone. Went. In addition, since the test groups 1 to 3 and the test groups 4 to 7 were made by trial using different raw materials, it is necessary to compare the results with the respective controls.
The results of measuring the gel forming ability and the color tone are shown in Table 8. When fructose is added alone, the effect of improving the gel-forming ability is slight compared to when xylose is added alone, but when xylose and fructose are added in combination, 0.075% xylose and 0.225 fructose are added. % Addition, while maintaining the same gel-forming ability improvement effect as when xylose is added alone, it is possible to suppress changes in color tone, particularly yellowness (increased b value) observed when xylose is added. confirmed. From the above results, when it is required to suppress the change in color tone due to the Maillard reaction, a part of the highly reducing pentose sugar is added to the hexose having a low reducing ability within the concentration range in which the effect of improving the gel forming ability is maintained. Replacing with sugar is considered effective.

By the method of the present invention, physical properties such as gel strength and suppleness of fish meat can be changed. The physical properties unique to the raw material can be changed, and a food with a new texture can be provided.

Claims (10)

Gelation characterized by adding reducing sugar, which is one of xylose, fructose, glucose, lactose, mannose or a mixture of these to fish material and saccharifying the protein at a temperature of −5 to 20 ° C. A method for producing fish meat with enhanced performance.   The method according to claim 1, wherein pentose and hexose are used in combination as reducing sugars.   The method of claim 1, wherein the reducing sugar comprises at least xylose or xylose and fructose.   The method according to any one of claims 1 to 3, wherein the reducing sugar is added in an amount of 0.6 to 60% by weight based on the weight of the marine protein.   The method according to any one of claims 1 to 4, wherein the saccharification reaction temperature is -5 to 10 ° C.   6. The method according to claim 1, wherein the saccharification reaction time is 2 minutes or more. The method according to any one of claims 1 to 6, wherein the saccharification reaction is carried out by adjusting the pH of the fish meat material to 6.5 to 8.5. 8. The method according to any one of claims 1 to 7 , wherein the fish meat material is a fish meat surimi or fallen before being frozen and sucrose and / or sorbitol is added as a freezing denaturation inhibitor in addition to reducing sugar. Relative to the wet weight of ground fish meat or minced, xylose, fructose, glucose, lactose, sucrose reducing sugar is one or a mixture of any of these mannose 0.1% to 15% by weight, and a freezing denaturation preventing agent and Frozen surimi or frozen sacrificial containing 1 to 20% by weight of sorbitol and / or 1.1 to 30% in total as sugar. Containing 0.1 to 15% by weight of reducing sugar, which is any one of xylose, fructose, glucose, lactose, mannose or a mixture of these , and 8% or more of protein lysine amino acids, based on the wet weight of the fish meat material, or A fish material characterized in that 10% or more is saccharified .

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