JP7789404B2 - Texture improver for seafood or meat - Google Patents

Description

The present invention relates to a texture improver for seafood or meat, as well as seafood or meat containing such a texture improver and a method for producing the same.

Seafood and meat have long been eaten as foods rich in protein, and in recent years, processing techniques for these foods have also been developing. One example of processing techniques for these seafood and meat is moisture retention treatment, such as alkali treatment or phosphate treatment (see, for example, Patent Document 1). Processed seafood and meat products that have undergone moisture retention treatment improve food yield by retaining moisture, which ultimately makes it possible to reduce costs.

Japanese Patent Application Laid-Open No. 2021-153510

However, when seafood or meat is subjected to processing such as moisture retention, there is a problem in that the texture of the seafood or meat is impaired. Specifically, seafood or meat that has been moisture-retaining treated becomes unnaturally soft due to the moisture it retains, and the fibrous texture is lost.

The objective of the present invention is to provide a texture modifier for seafood or meat that can improve the texture of seafood or meat, as well as seafood or meat containing such a texture modifier and a method for producing the same.

As a result of extensive research aimed at solving the above-mentioned problems, the inventors unexpectedly discovered that pectinase, which has the ability to break down pectin contained in plants, can also improve the texture of seafood or meat, leading to the completion of the present invention.

That is, the present invention is as follows.
[1] A texture improver for seafood or meat, characterized by containing pectinase.
[2] The texture improver for seafood or meat according to [1] above, characterized in that the pectinase has at least one activity selected from polygalacturonase activity, pectin methylesterase activity, and pectin transeliminase activity.
[3] The texture improver for seafood or meat according to [1] or [2] above, further comprising a water retention agent.
[4] The texture improver for seafood or meat according to any one of [1] to [3] above, which imparts or improves a fibrous texture.
[5] Fish, shellfish or meat, characterized by containing the texture improver for fish, shellfish or meat according to any one of [1] to [4] above.
[6] The seafood or meat according to [5] above, characterized in that it is a heat-processed product.
[7] A method for producing seafood or meat, comprising contacting seafood or meat with the seafood or meat texture improver described in any one of [1] to [4] above.
[8] A method for producing fish, shellfish or meat according to [7] above, characterized in that after contacting the fish, shellfish or meat with a food improving agent, the fish, shellfish or meat is subjected to a heat treatment to produce a heat-processed product.

The texture improver of the present invention can improve the texture of seafood or meat.

<The fish and shellfish or meat texture improver of the present invention>
The texture modifier for fish and shellfish or meat of the present invention (hereinafter sometimes simply referred to as texture modifier) is characterized by containing pectinase.

The seafood or meat texture improver of the present invention can improve the texture of seafood or meat by adding it to seafood or meat. Specifically, it can improve the fibrous texture of processed seafood or meat products whose texture has previously been impaired by processing such as water retention. Pectinase is known to have the ability to break down pectin contained in plant cell walls and mesophyll, and the present invention utilizes this pectinase to improve the texture of seafood or meat.

In the present invention, "texture" refers to the sensation felt when seafood or meat is placed in the mouth, such as the feel, texture, and chewiness of the food, and "improved texture" in the present invention refers to imparting or improving at least the fibrous texture of seafood or meat. Imparting or improving this fibrous texture leads to improvements in texture, such as improved crispness, chewiness, elasticity, hardness, and presence, and therefore products that exhibit such effects are also included in the present invention.

(Pectinase)
Pectinase is a general term for enzymes that have the catalytic ability to decompose pectin, and the activity of decomposing pectin is called pectinase activity. The pectinase activity possessed by the pectinase of the present invention is not particularly limited, but specific examples include pectin methylesterase activity, pectin transeliminase activity, polygalacturonase activity, pectin lyase activity, and pectin esterase activity.

The pectinases of the present invention can be used singly or in combination of multiple types, but it is preferable to use two or more types with different activities in combination, and it is even more preferable to use three or more types with different activities in combination. Combining multiple types of pectinases with different activities increases the complexity of the texture and makes it possible to sense a more fibrous texture, etc.

The pectinase used in the present invention may be derived from a microorganism, may be chemically synthesized, or may be a commercially available product. Pectinase may be a crude enzyme or a purified enzyme.

Examples of pectinase bases include Aspergillus niger, Aspergillus japonicus, Aspergillus oryzae, Aspergillus kawachii, and Aspergillus usamii. mutant shirousamii, Aspergillus sojae, Aspergillus tamarii, Aspergillus awamori, Aspergillus pulverulentus, Aspergillus aculeatus, Trichoderma viride, Rhizopus oryzae, etc.

The amount of pectinase to be added may be within a range that achieves the effects of the present invention, for example, 0.001 to 100,000 U per 1 g of texture modifier, preferably 0.01 to 10,000 U, and more preferably 0.1 to 100 U.

(water retention agent)
The texture improver of the present invention preferably contains a water retention agent. By containing a water retention agent, the yield of seafood or meat can be improved. Normally, seafood or meat containing such a water retention agent suffers from a loss of texture, but the action of the pectinase of the present invention suppresses or prevents the loss of texture due to water retention, thereby achieving both improved yield and good texture.

Such water-retaining agents are not particularly limited, but include disodium hydrogen phosphate, dipotassium hydrogen phosphate, trisodium phosphate, sodium pyrophosphate, sodium polyphosphate, sodium carbonate, sodium bicarbonate, potassium carbonate, magnesium carbonate, citric acid, trisodium citrate, gluconic acid, sodium gluconate, potassium gluconate, disodium succinate, monosodium fumarate, sodium L(DL)-tartrate, and calcined calcium.

(Seafood, meat)
Examples of seafood to which the texture improver of the present invention can be applied include shrimp, squid, scallops, mackerel, crab, salmon, herring, saury, horse mackerel, tuna, cod, eel, salmon, oysters, salmon roe, cod roe, etc. Examples of meat include beef, pork, chicken, duck, horse meat, mutton, goat meat, etc.

The texture modifier can be in various forms, such as powder or liquid, but is preferably in powder form. The texture modifier may also contain various additives as needed, as long as they do not inhibit the effect of the present invention. Examples of such additives include antioxidants, stabilizers, colorants, flavorings, sweeteners, emulsifiers, thickeners, pH adjusters, and leavening agents. The texture modifier may also contain other enzymes, as long as they do not inhibit the enzymatic activity of pectinase. These additives may be used alone or in combination of two or more.

<Seafood or meat of the present invention>
The fish and shellfish or meat of the present invention contains the fish and shellfish or meat texture improver described above. That is, the fish and shellfish or meat of the present invention contains pectinase.

The seafood or meat of the present invention is preferably seafood or meat for cooking, or a heat-processed product that has been heat-treated. Because pectinase activity is particularly active during heat treatment, the texture-improving effects of the present invention can be more effectively enjoyed.

Examples of heat-processed seafood products include boiled shrimp, fried shrimp, shrimp tempura, and grilled shrimp for shrimp. Examples of heat-processed squid products include boiled squid, fried squid, squid tempura, and grilled squid. Furthermore, examples of heat-processed meat products include hamburger steaks, meatballs, steaks, pork cutlets, fried chicken, croquettes, grilled meat, and yakitori.

<Method for producing seafood or meat of the present invention>
The method for producing seafood or meat of the present invention is characterized by contacting the seafood or meat with the texture improver. After contacting the seafood or meat with the food texture improver, it is preferable to carry out a heat treatment to produce a heat-processed product.

Methods for contacting seafood or meat with a texture modifier include adding the texture modifier directly to the seafood or meat, or immersing the seafood or meat in an aqueous solution of the texture modifier. It is preferable to let the seafood or meat that has been contacted with the texture modifier rest for a predetermined period of time before heat treatment. This allows the texture modifier to fully permeate the seafood or meat, allowing it to exert its full effect during heat treatment, when pectinase is particularly active.

The heating method is not particularly limited as long as it is a method commonly used in the food industry, and examples include heating in a water bath, boiling, cooking with oil, steaming, baking, microwave heating, superheated steam heating, and hot air heating. It is also possible to combine heating methods as appropriate; for example, baking may be performed after steaming, or steaming and baking may be performed simultaneously using a steam-equipped convection oven, etc.

The heating temperature, heating time, and other conditions can be set appropriately depending on the type of seafood or meat and the type of enzyme, and are not particularly limited. However, since enzymes typically function most actively at high temperatures between 40 and 65°C and are inactivated at even higher temperatures, when heating in a water bath, the heating temperature is preferably 50 to 100°C, and more preferably 70 to 90°C. In this case, the heating time is preferably 5 to 30 minutes, and more preferably 10 to 20 minutes. When heating with oil, the heating temperature is preferably 120 to 250°C, and more preferably 150 to 200°C. In this case, the heating time is 0.5 to 20 minutes, and more preferably 1 to 10 minutes.

The present invention will be described in more detail below with reference to examples.
The enzymes used in the examples are as shown in Table 1.

The following tests were conducted after confirming that the yield was equivalent to that of the test group without added enzymes. Specifically, the yield was within the range of approximately 95-105%, and within this range, there is no significant impact on texture.

Example 1: Seafood
(Example 1-1: Shrimp, boiled in water)
Vannamei shrimp were peeled and placed in a vinyl pouch. Each enzyme was added to the vannamei shrimp in the proportions shown in Table 2 along with 30% by mass of water based on the shrimp, and the mixture was left to stand overnight in a cool, dark place. The mixture was then heated in a water bath at 80°C for 20 minutes. Vannamei shrimp are a typical shrimp commonly eaten in Japan. A test group without pectinase was prepared as Comparative Example 1-1-1, and a test group with amylase added instead of pectinase was prepared as Comparative Example 1-1-2.

(Sensory evaluation)
For the sensory evaluation of texture, three expert panelists evaluated Examples 1-1-1 to 1-1-8 and Comparative Example 1-1-2 relative to Comparative Example 1-1-1 as the standard, and the average score of the three panelists was calculated from the total scores (Standard 1).

[Criteria 1: Relative evaluation]
10 points: Better than Comparative Example 1-1-1 1 point: Equivalent to Comparative Example 1-1-1 [Item]
Fiber and elasticity

In addition, to clarify the differences in efficacy between the enzymes used in Examples 1-1-1 to 1-1-4 and Comparative Example 1-1-2, the VAS method was also used, and the average score of the three participants was calculated from the total score (Criterion 2).

[Standard 2: VAS method]
0 points: The most unfavorable experience I have ever had 100 points: The most favorable experience I have ever had [item]
Fiber and elasticity

For example, Comparative Example 1-1-1 in Standard 1 is set to a score of 1 for both fiber feel and elasticity, so its average score is 1 point, and the average score for the three people is also "1 point." Furthermore, in Standard 2, the difference in score from Comparative Example 1-1-1 is calculated, so the scores and average scores for fiber feel and elasticity for Comparative Example 1-1-1 are 0 points, and the average score for the three people is also "0 points."

The enzyme addition rate is the mass ratio (%) of the whiteleg shrimp before boiling in water.

As shown in Table 2, favorable changes in fibrous texture and elasticity were observed in the boiled shrimp of Examples 1-1-1 to 1-1-4 to which one type of pectinase was added. Although the amylase of Comparative Example 1-1-2 is a glycolytic enzyme like pectinase, the results were almost the same as those of Comparative Example 1-1-1, demonstrating the excellent texture-improving effect of the pectinase of the present invention. Furthermore, based on relative evaluation and VAS, the boiled shrimp of Example 1-1-3, which used Sumiteam (registered trademark) SPG, received particularly high evaluations.

Furthermore, in Examples 1-1-5 to 1-1-7, which combined two pectinases with different activity, the sensory evaluation results were higher than when only one type was added, demonstrating a more desirable texture. Furthermore, Example 1-1-8, which combined three types of pectinases, was found to have an even more desirable texture. The expert panel evaluated that combining two or three types of pectinases produced a more complex texture, resulting in a firm, shrimp-like texture.

(Example 1-2: Shrimp, boiled in water)
Unheated white shrimp that had been treated with phosphate for water retention were placed in a vinyl pouch, and water (30% by mass relative to shrimp) and Sumiteam PME (Example 1-2-1), Sumiteam PTE (Example 1-2-2), and Sumiteam SPG (Example 1-2-3) were added at 0.03% by mass relative to shrimp, respectively, and the mixture was left to stand overnight and then heated in a water bath at 80°C for 20 minutes. Comparative Example 1-2 was also prepared as a test group to which pectinase was not added.

In both cases, improvements in fibrous texture and elasticity were confirmed compared to Comparative Example 1-2. Generally, water retention treatment causes shrimp to become unnaturally soft, and many consumers dislike this texture, but in Example 1-2, which used pectinase, the texture was improved.

(Example 1-3: Shrimp, oil-flavored)
Unheated white shrimp treated with phosphate for water retention were placed in a vinyl pouch, and water (30% by weight relative to shrimp) and Sumiteam PME (Example 1-3-1), Sumiteam PTE (Example 1-3-2), and Sumiteam SPG (Example 1-3-3) were added at 0.03% by weight relative to shrimp, respectively, and left to stand overnight. The shrimp were then dipped in batter and breadcrumbs, and fried in salad oil heated to 180°C for 3 minutes to make deep-fried shrimp. Comparative Example 1-3 was also prepared as a test group without the addition of pectinase.

All of the samples had a more fibrous texture and elasticity than Comparative Example 1-3. In particular, Example 1-3-3, which used Sumiteam SPG, had a significantly greater fibrous texture, enhancing the shrimp's presence in the fried shrimp.

(Example 1-4: Squid, boiled in hot water)
The body of an unheated jumbo squid treated with phosphate for water retention was placed in a vinyl pouch, and 30% by mass of water relative to the squid and 0.03% by mass of squid, respectively, were added: Sumiteam PME in Example 1-4-1, Sumiteam PTE in Example 1-4-2, and Sumiteam SPG in Example 1-4-3, and the mixture was left overnight and then boiled in a water bath at 80 ° C. for 20 minutes. Comparative Example 1-4 was also prepared as a test group to which pectinase was not added. Jumbo squid is a typical squid that is often used in frozen seafood mixes.

In all cases, the texture and elasticity were confirmed to be greater than in Comparative Example 1-4. In particular, Example 1-4-3, which used Sumiteam SPG, significantly improved the chewiness of the squid.

(Example 1-5: Scallops, boiled in hot water)
Phosphate-treated Hokkaido scallops were placed in a vinyl pouch, and water (30% by mass relative to the scallops) and Sumiteam PME (Example 1-5-1), Sumiteam PTE (Example 1-5-2), and Sumiteam SPG (Example 1-5-3) were added at 0.03% by mass relative to the scallops, respectively, and the mixture was left to stand overnight and then boiled in a water bath at 80° C. for 20 minutes. Comparative Example 1-5 was also prepared as a test group to which pectinase was not added.

In all cases, improvements in fibrous texture and elasticity were confirmed compared to Comparative Examples 1-5, and the chewiness and firmness characteristic of scallops were felt.

(Example 1-6: Steamed mackerel)
Mackerel from Chiba Prefecture treated with phosphate was placed in a vinyl pouch, and 30% by mass of water relative to the mackerel and 0.03% by mass of Sumiteam PME in Example 1-6-1, Sumiteam PTE in Example 1-6-2, and Sumiteam SPG in Example 1-6-3 were added, left to stand overnight, and heated for 8 minutes in a steam-equipped convection oven at a temperature of 180 ° C and humidity of 60%. Comparative Example 1-6 was also prepared as a test group to which pectinase was not added.

In all cases, improvements in fibrous texture and elasticity were confirmed compared to Comparative Examples 1-6, and the mackerel could be eaten without feeling unnaturally soft due to the moisture retention treatment.

(Example 1-7: Shrimp, boiled in water)
Following Example 1-1, Sumiteam PME and Sumiteam SPG were added at 0.02% by mass each to shrimp before boiling in water, and trisodium citrate and sodium carbonate were appropriately added as water retention agents. Vannamei shrimp were soaked overnight and then boiled in a water bath at 80°C for 20 minutes. Comparative Example 1-7 was also prepared as a test group to which pectinase was not added.

The shrimp boiled in water in Comparative Example 1-7 had a texture that was too soft, but the shrimp in Example 1-7 had a fibrous texture and an improved texture. The water retention agent improved the yield while producing boiled shrimp that maintained a natural texture.

Example 2: Meat
(Example 2-1: Ground beef and pork, hamburger steak)
Ground beef and pork were mixed with seasonings (salt and grated ginger) and mixed by hand until sticky. Each enzyme was added in the proportions shown in Table 3, followed by further kneading. The meat was formed into a round shape on a cooking sheet and baked in a steam convection oven at 200°C and 60% humidity for 4 minutes, then turned over and baked for an additional 3 minutes to produce hamburger steaks. Comparative Example 2-1 was also prepared as a test group to which pectinase was not added.

(Sensory evaluation)
The sensory evaluation of texture was carried out by six expert panelists, who evaluated Examples 2-1-1 to 2-1-6 relative to Comparative Example 2-1 on a scale of 10 points, and calculated the average score of the six panelists from the total scores.

[standard]
10 points: Better than Comparative Example 2-1 5 points: Equivalent to Comparative Example 2-1 1 point: Not better than Comparative Example 2-1 [Item]
Fiber feel

The enzyme addition rate is the mass ratio (%) of the hamburger meat before cooking.

As shown in Table 3, in the hamburger steaks of Examples 2-1-1 to 2-1-3 to which one type of pectinase was added, it was confirmed that the fibrous texture changed in a favorable direction. Furthermore, in Examples 2-1-4 to 2-1-6, in which two types of pectinase were used in combination, it was confirmed that the fibrous texture became even more favorable. On the other hand, evaluations of the texture improvement, such as increased juiciness and improved elasticity and hardness, were received, so in subsequent tests, evaluations of "juiciness," "elasticity," and "hardness" were also conducted.

(Example 2-2: Ground chicken, meatballs)
Ground chicken breast meat was mixed with salt until sticky, and the remaining seasonings (sake, grated ginger, soy sauce), eggs, and potato starch were added and mixed evenly. The enzymes were added to the mixture in the proportions shown in Table 4, and the mixture was divided into approximately 20 g portions and boiled in boiling water for 6 minutes to produce chicken meatballs. A test plot without pectinase was prepared as Comparative Example 2-2-1, and a test plot with amylase added instead of pectinase was prepared as Comparative Example 2-2-2.

(Sensory evaluation)
The sensory evaluation of texture was carried out by six expert panelists, who evaluated Examples 2-2-1 to 2-2-4 on a relative scale of 10 points, using Comparative Example 2-2-1 as the standard, and calculated the average score of the six panelists from the total scores.

[standard]
10 points: Better than Comparative Example 2-2-1 5 points: Equivalent to Comparative Example 2-2-1 1 point: Not better than Comparative Example 2-2-1 [Item]
Fiber, juiciness, elasticity, hardness

The enzyme addition rate is the mass ratio (%) of the meatball meat before cooking.

As shown in Table 4, it was confirmed that the texture of the meatballs to which one type of pectinase was added in Examples 2-2-1 to 2-2-4 changed in a favorable direction. On the other hand, the amylase in Comparative Example 2-2-2, although a glycolytic enzyme like pectinase, showed results almost identical to those in Comparative Example 2-2-1, demonstrating the excellent texture-improving effect of the pectinase of the present invention.

(Example 2-3: Beef arm, steak)
Beef shoulder cut into 40g pieces was placed in a plastic pouch, and 50% by weight of a combined seasoning (soy sauce, sake, salt, grated ginger, grated garlic, and water) based on the weight of the meat and each enzyme were added in the proportions shown in Table 5. The meat was tumbled for 1 hour, left to stand overnight, and then drained through a sieve. The meat was then grilled on a hot plate at 200°C for 2 minutes on each side to form steaks. Comparative Example 2-3 was also prepared as a test group to which pectinase was not added.

(Sensory evaluation)
The evaluation was carried out in the same manner as in Example 2-2, with Comparative Example 2-3 as the standard.

The enzyme addition rate is the mass percentage (%) of the beef steak meat before cooking.

As shown in Table 5, it was confirmed that the texture of the steaks in Examples 2-3-1 to 2-3-3, to which one type of pectinase was added, changed in a favorable direction. Furthermore, the texture of Example 2-3-4, in which two types of pectinase were used in combination, was even more favorable.

(Examples 2-4: Pork loin, pork cutlet)
Pork loin was placed in a plastic bag, and a batter (whole egg, soft flour, water) of 20% by mass relative to the meat and each enzyme was added in the proportions shown in Table 6. After tumbling for 1 hour, the meat was soaked overnight in a refrigerator. The meat was removed from the plastic pouch, coated with breadcrumbs, and cooked in oil at 180°C for 3 minutes to make pork cutlets. Comparative Example 2-4 was also prepared as a test group to which pectinase was not added.

(Sensory evaluation)
The evaluation was carried out in the same manner as in Example 2-2, with Comparative Example 2-4 as the standard.

The enzyme addition rate is the mass percentage (%) of the pork loin before heating.

As shown in Table 6, it was confirmed that the texture of the pork cutlets to which one type of pectinase (Examples 2-4-1 to 2-4-3) was added changed in a favorable direction.

(Example 2-5: Chicken thigh, fried chicken)
Chicken thigh meat was placed in a plastic pouch, and 30% by mass of combined seasonings (soy sauce, sake, salt, grated ginger, chicken extract, and water) based on the weight of the meat and each enzyme were added in the proportions shown in Table 7. The meat was tumbled for 1 hour, left to stand overnight, and the seasoning liquid was drained through a sieve. The meat was then coated with a batter made from a mixture of soft flour and potato starch, and deep-fried. The deep-fried chicken was deep-fried twice, by heating in oil at 180°C for 3 minutes, removing it from the oven, and heating it for another 2 minutes. Comparative Example 2-5 was also prepared as a test group to which pectinase was not added.

(Sensory evaluation)
The evaluation was carried out in the same manner as in Example 2-2, with Comparative Example 2-5 as the standard.

The enzyme addition rate is the mass percentage (%) of the chicken thigh meat before heating.

As shown in Table 7, it was confirmed that the texture of the fried chicken to which one type of pectinase was added (Examples 2-5-1 to 2-5-3) changed in a favorable direction.

The texture improver of the present invention can be used to improve the texture of seafood or meat, making it industrially useful.

Claims (4)

A texture improver (excluding texture improvers containing pectin) that contains pectinase and imparts or improves the fibrous texture of heat-processed seafood or meat products, characterized by being brought into contact with uncooked seafood or meat. The texture improver according to claim 1, characterized in that the pectinase has at least one activity selected from polygalacturonase activity, pectin methylesterase activity, and pectin transeliminase activity. The texture improver according to claim 1, further comprising a water retention agent. A method for producing heat-processed seafood or meat products with an imparted or improved fibrous texture, comprising directly contacting uncooked seafood or meat with the texture modifier described in any one of claims 1 to 3, and then subjecting the product to a heat treatment.