JPH0681582B2 - Protein gel manufacturing method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing a protein gel.

(Prior Art) Conventionally, a method for producing a protein gel by subjecting a heat-coagulable protein paste such as soybean protein to a low temperature treatment (such as sitting) or a high temperature treatment has been known.

On the other hand, as a method for increasing the strength of protein gel, Japanese Patent Laid-Open No. 58-1
49645, JP-A-59-59151, JP-A-61-152247, JP-A-64-1
0949, JP-A-64-27471 and the like describe a method using transglutaminase.

However, it is not known to use an amino sugar together.

(Problems to be Solved) The present inventors aimed at a protein gel having a high gel strength.

(Means for Solving the Problem) The present inventors have studied the production of protein gels using transglutaminase, and as a result of earnest research as to whether it is possible to further increase the gel strength, it was surprising that glucosamine was used in combination. The inventors obtained the finding that the gel strength increases, and as a result of further research, they found the effect of enhancing the gel strength of a protein by an amino sugar such as glucosamine, and completed the present invention.

That is, the present invention provides a method for producing a protein gel, which comprises treating a paste containing a protein and an amino sugar at a low temperature and / or a high temperature, and the paste containing the protein and the amino sugar is derived from the genus Streptoverticillium. Is a method for producing a protein gel, which comprises treating with transglutaminase of (1) and performing low-temperature and / or high-temperature treatment.

First, a description will be given.

As the protein used in the present invention, birds, meats and fishes meat protein, soybean protein, other thermocoagulable proteins, or a mixture thereof can be used.

Birds and beef seafood proteins include poultry, poultry, chicken, horses, sheep and other birds and meats, pollock, guchi, duck, sea fish, horse mackerel, sardines, lizards, hooks, sharks, flying fish and other shrimp, squid,
Meat of seafood such as shellfish, and the body of these can be used.

Soy protein is soy milk powder obtained by extracting water from defatted soybeans,
Concentrated proteins, separated proteins and the like can be used, and mixed bases of these with water or emulsions of these with oils and fats and water can also be used.

Egg white or the like can be used as the other thermocoagulable protein.

As the amino sugar used in the present invention, glucosamine, galactosamine and polymers thereof (such as chitosan) can be used.

As the paste, the above protein, amino sugar, and water can be used in the form of a paste using a homogenizer such as a silent cutter. It is free to use alkaline earth metal salts such as calcium, seasonings, spices, and coloring agents in the paste.

The low temperature treatment may be a temperature treatment of 1 to 50 ° C. which is usually used for sitting, and the high temperature treatment may be a high temperature heating of 70 ° C. or higher such as boiling, steaming, baking and frying.

The protein gel thus obtained has stronger gel strength than the protein gel without amino sugar.

The following will be described.

The protein and amino sugar used in the present invention are as described above.

As the transglutaminase of the present invention, those of animal origin can be used, but those of microbial origin are preferable because they are expensive and require calcium. For example, Streptov
erticillium sp.biverti-cillatum, pentacium, hiro
shimense, griseocarneum, cinnamomeum, griseo−v
erticillatum, thioluteum, and ardum) can be obtained by culturing one or more selected from the group consisting of erticillatum, thioluteum, and ardum.
Preferably Streptoverticillium griseocarneum, cinn
amoneum, same pentacium, same biverticillatum, hiroshimense
Is appropriate. Others Paramecium aurelia, Escherichia
E. coli also produces transglutaminase but does not secrete it extracellularly, and since it also produces protease, it is contaminated with transglutaminase and cleaves a part of the protein polymerized by transglutaminase.

Transglutaminase can be obtained by crude or purifying a culture solution of these bacteria. For example, a crude enzyme obtained by removing cells from the culture solution, further fractionated and concentrated by using an ultrafiltration membrane (for example, a cutoff molecular weight of about 10,000 or more), and further dried (vacuum drying, freeze drying, etc.) The thing etc. can also be used.

A suitable mode of action of transglutaminase is 0.001 unit or more, preferably 0.01 unit or more per 1 g of the crude protein in the protein paste.

However, in the present invention, the enzymatic activity of transglutaminase, that is, titer determination, uses J, E, Folk using N-carbobenzoxy-L-glutaminylglycine and hydroxyamine.
s etc. [Method in Enzymology, 10.358, (1985)]
According to

Although the action time and temperature of transglutaminase on the protein paste depend on the required gel strength and the amount of enzyme, about 10 minutes to 30 hours is suitable at the action temperature (for example, 1 to 50 ° C). For example, sitting at high temperature of fish meat products (30-50 ℃)
It is suitable to utilize low temperature sitting (2 to 10 ° C x 12 to 20 hours) for the reaction.

The low temperature treatment and the high temperature treatment are as described above.

The protein gel obtained as described above has a stronger gel strength than that without amino sugar.

As described above, the protein gel obtained by the present invention,
For example, kamaboko, fried fish, hanpen, chikuwa, tsumire, fish noodles, naruto rolls, fish ham, fish sausage, crab leg-like kamaboko, scallop-like food products, processed meat products such as meat ham and sausages, Examples thereof include traditional foods such as tofu, fried foods, and gems, and processed foods of soybean protein such as foods similar to such traditional foods using isolated soybean protein as a raw material.

The gel strength shown in the following examples was measured with "Neocard Meter M-302 type" (Iio Electric Co., Ltd.).

In the case of soybean protein and poultry fish meat protein, the protein content was crude protein (total nitrogen x 6.25) measured in advance by the Kjeldahl method.

(Examples) The embodiments of the present invention will be described with reference to the following examples.

Example 1 Polypefton 2.0%, soluble starch 2.0%, yeast extract 0.2
%, Phosphate 0.2%, magnesium sulfate 0.1% liquid medium (pH 6.0) is sterilized and cooled, then Streptoverticillium
Add the mycelial suspension of griseocarneum (IFO 12776) and
The culture was carried out with aeration and stirring at 0 ° C. for 3 days. The obtained culture broth was centrifuged to remove mycelium, and a culture filtrate was obtained. Further, this culture filtrate was concentrated by ultrafiltration (molecular weight cut-off of 10,000) and vacuum dried to obtain partially purified oxygen powder. Enzyme titer is 2.0 units / g
Met.

Example 2 Streptoverti-cillium cin was added to the same liquid medium as in Example 1.
namoneum (IFO 12852) was cultured, and the culture solution was treated in the same manner as in Example 1 to obtain a partially purified enzyme having an enzyme titer of 10.8 units / g.

Example 3 Isolated soybean protein (“New Fuji Pro-” manufactured by Fuji Oil Co., Ltd.)
R ") of which 12% solution of glucosamine hydrochloride (manufactured by Wako Pure Chemical Industries, Ltd.), which is an amino sugar, was added at 0.08% / g of soybean protein and a control group to which glucosamine was not added, The amount of enzyme shown in Table-1 and Table-2 was added to each and the reaction was carried out at 37 ° C for 3 hours. After this, heating was further performed at 80 ° C. for 30 minutes. The results of gel strength measurement are shown in Table-1 and Table-2.
Shown in.

From the above, it was found that the fraction added with glucosamine had higher Begel strength than the control group. Moreover, it was increased by the addition of glucosamine and the action of transglutaminase.

(Effect) As described above, the present invention makes it possible to increase the gel strength of a protein, and can be applied to various gelled foods and the like.

Claims (2)

[Claims] 1. A method for producing a protein gel, which comprises subjecting a paste containing a protein and an amino acid to a transglutaminase originating from the genus Streptoverticillium and treating the paste at low temperature and / or high temperature. 2. The method according to claim 1, wherein the amino acid is one or more selected from glucosamine, galactosamine and polymers thereof.