JPH09121814A - Production of food containing livestock meat or fish meat - Google Patents
Production of food containing livestock meat or fish meatInfo
- Publication number
- JPH09121814A JPH09121814A JP7309912A JP30991295A JPH09121814A JP H09121814 A JPH09121814 A JP H09121814A JP 7309912 A JP7309912 A JP 7309912A JP 30991295 A JP30991295 A JP 30991295A JP H09121814 A JPH09121814 A JP H09121814A
- Authority
- JP
- Japan
- Prior art keywords
- meat
- amount
- protein
- fish
- decomposition
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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- Fish Paste Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Enzymes And Modification Thereof (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、ハム、ベーコン、
ソーセージ、豚カツ、唐揚げ、ローストビーフなどの畜
肉含有食品と冷凍すり身、カマボコ、ちくわなどの魚肉
含有食品の製造において、卵白、乳清または脱脂乳由来
の蛋白質を酸性プロテアーゼにてアミノ基量が分解前の
１０倍以上４０倍以下になるまで分解した蛋白加水分解
物を用いて保水性や弾力性の改善による品質の向上を目
的とする畜肉または魚肉含有食品の製造方法に関する。TECHNICAL FIELD The present invention relates to ham, bacon,
In the production of meat-containing foods such as sausage, pork cutlet, fried chicken, roast beef and fish meat-containing foods such as frozen surimi, fish paste, chikuwa, etc., protein derived from egg white, whey or skim milk before the decomposition of amino groups by acid protease The present invention relates to a method for producing a meat- or fish-meal-containing food for the purpose of improving quality by improving water retention and elasticity by using a protein hydrolyzate decomposed to 10 times or more and 40 times or less.
【０００２】[0002]
【従来の技術】従来、ハム、ベーコン、ソーセージ、豚
カツ、唐揚げ、ローストビーフなどの畜肉含有食品と冷
凍すり身、カマボコ、ちくわなどの魚肉含有食品の製造
において、保水性や弾力性の改善による品質向上の目的
で重合リン酸塩が使用されている。しかしながら、重合
リン酸塩においては、多量の摂取によるカルシウムの吸
収阻害が問題となり、その摂取を避けることが望まれい
る。重合リン酸塩の代替物として、熱凝固性蛋白とカル
シウム剤を用いる技術（平成２年公開特許２４５１６２
号）やアルカリ卵白と乳性ミネラルを用いる技術（平成
２年公開特許６５１３３号）が開示されているが、いず
れも、アルカリ性となるために、醤油などの調味料の風
味を阻害したり、蛋白質のアルカリ変性を促進させるな
ど、畜肉食品の風味を著しく低下させる。また、カルシ
ウム塩は、特有の苦みを有するためにその使用制限があ
り、また難溶性であるため、均一に添加することは困難
である。さらに魚肉すり身含有食品に使用するとすわり
を促進するため使用できないなどの問題がある。そのた
め、重合リン酸塩の代替物として、風味を低下させずに
均一分散するものが望まれている。2. Description of the Related Art Conventionally, in the production of meat-containing foods such as ham, bacon, sausage, pork cutlet, fried chicken, and roast beef and fish meat-containing foods such as frozen surimi, kamaboko and chikuwa, improvement of quality by improving water retention and elasticity. Polymerized phosphate is used for the purpose of. However, in the case of polymerized phosphates, inhibition of calcium absorption due to a large intake is a problem, and it is desired to avoid the intake. Technology using a heat-coagulable protein and a calcium agent as an alternative to polymerized phosphate (Patent No. 245162 published in 1990)
No.) or a technique using alkaline egg white and milk mineral (Patent No. 65133, published in 1990), both of which are alkaline, so that the flavor of seasonings such as soy sauce is inhibited and protein is added. It significantly reduces the flavor of livestock meat foods by promoting alkaline denaturation of Further, the calcium salt has a peculiar bitterness, and therefore its use is limited, and since it is poorly soluble, it is difficult to uniformly add it. Further, when it is used for food containing fish surimi, it cannot be used because it promotes sitting. Therefore, as a substitute for the polymerized phosphate, one that is uniformly dispersed without reducing the flavor is desired.
【０００３】[0003]
【発明が解決しようとする課題】本発明は、上述のごと
く人体に悪影響のある重合リン酸塩を使用せず、保水性
や弾力性の改善による品質の向上ができる畜肉または魚
肉含有食品を提供することを目的とするものである。DISCLOSURE OF THE INVENTION The present invention provides a meat-containing or fish-meat-containing food product which does not use a polymerized phosphate having an adverse effect on the human body as described above and whose quality can be improved by improving water retention and elasticity. The purpose is to do.
【０００４】[0004]
【課題を解決するための手段】本発明者らは、卵白、乳
清または脱脂乳由来の蛋白質を酸性プロテアーゼにて特
定の分子量に調製した蛋白加水分解物が、畜肉や魚肉蛋
白質であるミオシンやアクトミオシンと重合リン酸塩と
同等の相互作用を示すことと、還元糖量を分解前に低減
することにより、蛋白加水分解物の風味の劣化が抑制さ
れることを見いだし、本発明を完成した。すなわち、本
発明は卵白、乳清または脱脂乳の還元糖量を蛋白質量の
１／２００以下まで低減した後、至適ｐＨが２〜５であ
る酸性プロテアーゼにてアミノ基量が分解前の１０倍以
上４０倍以下になるまで分解した蛋白加水分解物を重合
リン酸塩の代替物として用いる畜肉または魚肉含有食品
の製造方法に関する。Means for Solving the Problems The present inventors have found that a protein hydrolyzate prepared by preparing a protein derived from egg white, whey or skim milk to a specific molecular weight with an acidic protease is myosin which is a meat or fish meat protein. It was found that the deterioration of the flavor of the protein hydrolyzate is suppressed by exhibiting an interaction equivalent to that of actomyosin and polymerized phosphate, and by reducing the amount of reducing sugar before decomposition, and completed the present invention. . That is, according to the present invention, after reducing the reducing sugar amount of egg white, whey or skim milk to 1/200 or less of the protein amount, the optimum pH is 2 to 5 and the amount of amino groups before decomposition is 10 before the decomposition. The present invention relates to a method for producing a meat- or fish-meal-containing food, which uses a protein hydrolyzate that has been decomposed up to 40 times or more as a substitute for polymerized phosphate.
【０００５】[0005]
【発明の実施の形態】以下本発明を詳述する。本発明で
いう卵白とは、鶏卵から分離されたものあれば、生卵白
液、冷凍卵白液、粉末卵白などいずれの形態であっても
よく、特に限定されるものではないが、生卵白液または
冷凍卵白液が好ましい。本発明でいう乳清とは、カゼイ
ンまたはチーズの製造工程で得られる乳清（ホエー）を
原料にしたものであればいずれの形態であってもよく、
特に限定されるものではないが、液体の状態が好まし
い。本発明でいう脱脂乳とは、牛乳より脂肪を除去した
ものであればいずれの形態であってもよい。特に限定さ
れるものではないが、液体の状態が好ましい。DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail. The egg white referred to in the present invention may be any form such as raw egg white liquid, frozen egg white liquid, and powdered egg white as long as it is separated from chicken eggs, and is not particularly limited, but raw egg white liquid or Frozen egg white liquor is preferred. The whey referred to in the present invention may be in any form as long as it is made from whey (whey) obtained in the casein or cheese production process.
Although not particularly limited, a liquid state is preferable. The skim milk referred to in the present invention may be in any form as long as fat is removed from milk. Although not particularly limited, a liquid state is preferable.
【０００６】本発明で用いる蛋白加水分解物は、特に限
定されるものではないが、凍結乾燥や噴霧乾燥によって
乾燥した粉末が好ましい。液体の場合、腐敗を避けるた
めに冷凍保存する必要があり、経済的でないため望まし
くない。固形分中の蛋白加水分解物の含量は、特に限定
されるものではないが、７０％以上が好ましい。７０％
未満では、ミネラル含量が高くなり、呈味の影響が大き
くなるため、望ましくない。また、本発明で用いる蛋白
加水分解物は、卵白、乳清、脱脂乳由来の蛋白質の酸性
プロテアーゼ分解物である。大豆や小麦などの植物由来
の蛋白質や血液由来の蛋白質などの加水分解物は、特有
の好ましからぬ風味や呈味を有するため、精製が必要で
あるため経済的ではない。中性やアルカリプロテアーゼ
は、バクテリアの増殖を避けるために酵素を大量に添加
し短時間で分解する必要があるため経済的ではない。酸
やアルカリによる分解は、着色や種々の副生成物ができ
るため望ましくない。The protein hydrolyzate used in the present invention is not particularly limited, but powder dried by freeze drying or spray drying is preferable. In the case of liquid, it is necessary to store it in a frozen state in order to avoid spoilage, which is not economically desirable. The content of the protein hydrolyzate in the solid content is not particularly limited, but is preferably 70% or more. 70%
When it is less than 1, the mineral content is high and the influence of taste is large, which is not desirable. The protein hydrolyzate used in the present invention is an acidic protease hydrolyzate of a protein derived from egg white, whey, skim milk. A hydrolyzate such as a protein derived from a plant such as soybean or wheat or a protein derived from blood has a unique unfavorable flavor or taste, and thus it is not economical because it requires purification. Neutral and alkaline proteases are not economical because it is necessary to add a large amount of enzyme to decompose bacteria in a short time in order to avoid bacterial growth. Decomposition with an acid or an alkali is not desirable because it produces color and various by-products.
【０００７】本発明でいう酸性プロテアーゼとは、植
物、動物または細菌由来の蛋白分解酵素で蛋白質分解活
性の至適ｐＨ（最大活性を示すｐＨ）が５以下にあるも
のであれば、特に限定されるものではないが、蛋白質分
解活性の至適ｐＨが２以上５以下にあるものが好まし
い。特にAspergillus OryzaeまたはAspergillus Niger
より抽出された蛋白質分解活性の至適ｐＨが２以上５以
下にあるものが安価であるために経済性の面より好まし
い。蛋白質分解活性の至適ｐＨが２未満では、蛋白の変
性が大きく、分解反応の制御が困難であるため、望まし
くない。特に限定されるものではないが、酸性プロテア
ーゼの反応は、分解温度が４０℃以上７０℃以下で、分
解時間が５時間以上３０時間以下で終了するように酵素
量を調整することが好ましい。分解温度が４０℃未満ま
たは分解時間が５時間未満では、分解反応速度が遅いた
めに酵素を大量に添加する必要があり経済的ではないた
め望ましくない。分解温度が７０℃を越えると蛋白の熱
変性が大きく、分解反応の制御が困難であるため望まし
くない。分解時間が３０時間を越えるとバクテリア汚染
による腐敗の危険性が高くなるため望ましくない。The acidic protease referred to in the present invention is not particularly limited as long as it is a proteolytic enzyme derived from plants, animals or bacteria and has an optimum pH for proteolytic activity (pH exhibiting maximum activity) of 5 or less. Although it is not a substance, a substance having an optimum pH for proteolytic activity of 2 or more and 5 or less is preferable. Especially Aspergillus Oryzae or Aspergillus Niger
The more extracted proteolytic activity having an optimum pH of 2 or more and 5 or less is inexpensive and therefore preferable from the economical aspect. If the optimum pH for proteolytic activity is less than 2, protein denaturation is large and it is difficult to control the decomposition reaction, which is not desirable. Although not particularly limited, it is preferable to adjust the amount of the enzyme so that the reaction of the acidic protease is completed at a decomposition temperature of 40 ° C. or higher and 70 ° C. or lower and a decomposition time of 5 hours or longer and 30 hours or shorter. When the decomposition temperature is less than 40 ° C. or the decomposition time is less than 5 hours, the decomposition reaction rate is slow, and it is not economical because it is not economical because a large amount of enzyme needs to be added. If the decomposition temperature exceeds 70 ° C., the heat denaturation of the protein is large and it is difficult to control the decomposition reaction, which is not desirable. If the decomposition time exceeds 30 hours, the risk of spoilage due to bacterial contamination increases, which is not desirable.
【０００８】本発明でいうアミノ基量とは、蛋白質また
は蛋白加水分解物の末端またはリジン残基のアミノ基の
量であり、ホルモール滴定法、ＴＮＢＳ発色法、または
ニンヒドリン発色法等によるアミノ基量測定よって測定
することができる。本発明の蛋白加水分解物の分解度
は、アミノ基量が分解前の１０倍以上４０倍以下になる
まで分解したものである。アミノ基量が分解前の１０倍
未満または４０倍を越えると、畜肉または魚肉含有食品
の保水性や弾力性の改善効果が弱いため望ましくない。
本発明でいう還元糖とは、グルコースや乳糖などの分子
内にカルボニル基を有する糖類であり、例えば、卵白中
には、グルコースが固形分中約５％含有されている。ま
た、脱脂乳中には、乳糖が固形分中約３５％含有されて
いる。還元糖量は、ソモギ−ネルソン法やパーク−ジョ
ンソン法等の従来より知られる方法を用いて測定するこ
とができ、蛋白質量は、ケルダール法やローリ法等の従
来より知られる方法を用いて測定することができる。還
元糖を酸性プロテアーゼ分解する前に、蛋白質量の１／
２００以下に低減させることにより、加水分解反応時や
保存時のメイラード反応を抑制でき、着色や風味の劣化
を抑制することができる。還元糖量が蛋白質量の１／２
００を越えるとメイラード反応の抑制が不十分であるた
め、褐変や風味の劣化が生じるため望ましくない。特に
限定されるものではないが、還元糖の低減化の方法とし
ては、イーストや乳酸菌等を用いた発酵法や限外濾過法
などが経済的であるため好ましい。本発明でいう重合リ
ン酸塩とは、特に限定されるものではないが、ポリリン
酸、メタリン酸またはピロリン酸のナトリウムまたはカ
リウム塩などで、通常畜肉または魚肉含有食品に保水性
や弾力性の改善に用いられているものであれば、すべて
含まれる。The amount of amino groups in the present invention means the amount of amino groups at the terminal or lysine residue of a protein or protein hydrolyzate, and the amount of amino groups determined by the formol titration method, TNBS color development method, ninhydrin color development method or the like. It can be measured by measurement. The degree of decomposition of the protein hydrolyzate of the present invention is that it is decomposed until the amount of amino groups becomes 10 times or more and 40 times or less that before the decomposition. When the amount of amino groups is less than 10 times or more than 40 times that before decomposition, the effect of improving the water retention and elasticity of the meat or fish meat-containing food is weak, which is not desirable.
The reducing sugar referred to in the present invention is a sugar having a carbonyl group in the molecule, such as glucose and lactose. For example, egg white contains about 5% glucose in the solid content. In addition, skim milk contains about 35% of lactose in the solid content. The reducing sugar amount can be measured using a conventionally known method such as the Somogi-Nelson method or the Park-Johnson method, and the protein amount is measured using a conventionally known method such as the Kjeldahl method or the Lory method. can do. Before degrading reducing sugar with acidic protease,
By reducing it to 200 or less, the Maillard reaction during the hydrolysis reaction or during storage can be suppressed, and the deterioration of coloring and flavor can be suppressed. Reduced sugar amount is 1/2 of protein amount
When it exceeds 00, the suppression of the Maillard reaction is insufficient, so that browning and deterioration of flavor occur, which is not desirable. Although not particularly limited, as a method for reducing reducing sugar, a fermentation method using yeast or lactic acid bacteria, an ultrafiltration method and the like are preferable because they are economical. The polymerized phosphate as referred to in the present invention is not particularly limited, but is a sodium or potassium salt of polyphosphoric acid, metaphosphoric acid or pyrophosphoric acid, etc., which usually improves the water retention and elasticity of meat-containing or fish-meal-containing foods. Anything used in.
【０００９】本発明でいう畜肉または魚肉含有食品と
は、特に限定されるものではないが、豚肉，牛肉，鶏
肉，馬肉，羊肉などの畜肉やスケソウタラ、カジキ、シ
ャケ、アジ、タイ、ヘイク、イトヨリ、エビ、イカ、タ
コなどの魚肉またはすり身を含有する食品で、例えば、
ハム、ソーセージ，ベーコン，焼き豚、豚カツ、唐揚
げ、ローストビーフ、シュウマイ、ギョウザ、カマボ
コ、ちくわ、エビフライなどを挙げることができる。特
に、牛肉や鶏肉含有食品などの重合リン酸塩の保水性や
弾力性の改善効果が弱いものでも、本発明により、十分
な保水性や弾力性の改善が可能である。また、従来の重
合リン酸塩代替物のようにすり身のすわりを促進しない
ため、魚肉すり身を用いた水産練り製品などの製造にも
保水性や弾力性の改善の目的で用いることが可能であ
る。本発明の蛋白加水分解物の添加量は、畜肉または魚
肉含有食品に対して０．３重量％以上６．０重量％以下
である。０．３重量％未満の添加では、畜肉または魚肉
含有食品の保水性や弾力性の改善効果が弱いため望まし
くない。６．０重量％を越える量を添加しても畜肉また
は魚肉含有食品の保水性や弾力性の改善効果は一定で風
味が低下するため望ましくない。本発明の蛋白加水分解
物の添加方法は、畜肉または魚肉含有食品の種類によっ
て異なり、特に限定されるものではないが、３重量％以
上１７重量％含有する水溶液にして添加することが好ま
しい。固体の状態での添加は均一に分散させることが困
難であり、望ましくない。３重量％未満の水溶液では、
大量に水を添加するため望ましくない。１７重量％を越
える水溶液は、その調製が困難であり望ましくない。以
下実施例を挙げて本発明を具体的に説明するが、これに
よって限定されるものではない。なお、実施例中の％は
特記しない限り重量％を示す。The livestock meat or fish meat-containing food as referred to in the present invention is not particularly limited, but it is livestock meat such as pork, beef, chicken, horse meat, mutton, etc., and Alaska pollack, marlin, salmon, horse mackerel, Thailand, hake, Itoyori. , Foods containing fish meat or surimi such as shrimp, squid, octopus, for example,
Examples include ham, sausage, bacon, baked pork, pork cutlet, fried chicken, roast beef, Shumai, gyoza, kamaboko, chikuwa, and shrimp. In particular, even in the case where the effect of improving the water retention and elasticity of the polymerized phosphate such as beef and chicken containing food is weak, the present invention can sufficiently improve the water retention and elasticity. Further, since it does not promote the sitting of surimi unlike the conventional polymerized phosphate substitutes, it can be used for the purpose of improving water retention and elasticity also in the production of fish paste products using fish meat surimi. The addition amount of the protein hydrolyzate of the present invention is 0.3% by weight or more and 6.0% by weight or less based on the meat or fish meat-containing food. Addition of less than 0.3% by weight is not desirable because the effect of improving water retention and elasticity of the meat or fish meat-containing food is weak. Even if added in an amount of more than 6.0% by weight, the effect of improving the water retention and elasticity of the food containing meat or fish meat is constant and the flavor is deteriorated, which is not desirable. The method for adding the protein hydrolyzate of the present invention varies depending on the type of the meat or fish meat-containing food and is not particularly limited, but it is preferable to add it as an aqueous solution containing 3% by weight or more and 17% by weight. Addition in the solid state is not desirable because it is difficult to disperse it uniformly. With an aqueous solution of less than 3% by weight,
Not desirable because of the large amount of water added. Aqueous solutions in excess of 17% by weight are difficult to prepare and are not desirable. Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited thereto. In addition,% in an Example shows a weight% unless otherwise specified.
【００１０】[0010]
実施例１ 液卵白１０００ｇ（グルコース：０．４３％、蛋白：１
０．７％）にパン酵母１．２ｇを添加して、グルコース
量を卵白蛋白質量の１／１０００量（グルコース：０．
０１％、蛋白：１０．０％）になるまで３０℃で発酵し
た。なお、グルコース量はソモギ−ネルソン法にて分析
し、蛋白質量はケルダール法にて分析した。グルコース
量を低減化した卵白液に３Ｎ−クエン酸溶液を添加して
ｐＨ３．５に調整し、酸性プロテアーゼ（ニューラーゼ
Ａ：アマノ製薬（株）製）を蛋白質に対して０．３重量
％添加し５５℃にて１０時間反応した。９０℃１５分加
熱して酵素失活し、ｐＨを７．０に調整後、噴霧乾燥し
て本発明の蛋白加水分解物１を得た。蛋白加水分解物１
のアミノ基量はＴＮＢＳ法にて測定した結果、分解前の
１４．６倍であった。比較のため、酵素量を１／５０倍
量にした以外は同様にしてアミノ基量が分解前の２．３
倍の蛋白加水分解物Ａと酵素量を２０倍量にした以外は
同様にしてアミノ基量が分解前の６５．０倍の蛋白加水
分解物Ｂを得た。Example 1 1000 g of liquid egg white (glucose: 0.43%, protein: 1
1.2 g of baker's yeast is added to 0.7%) to adjust the glucose amount to 1/1000 amount of the egg white protein amount (glucose: 0.
Fermentation was carried out at 30 ° C. until it became 01%, protein: 10.0%). The glucose amount was analyzed by the Somogyi-Nelson method, and the protein amount was analyzed by the Kjeldahl method. A 3N-citric acid solution was added to the egg white solution having a reduced amount of glucose to adjust the pH to 3.5, and an acidic protease (Nulase A: Amano Pharmaceutical Co., Ltd.) was added at 0.3% by weight to the protein. Then, the mixture was reacted at 55 ° C for 10 hours. The enzyme was inactivated by heating at 90 ° C for 15 minutes, the pH was adjusted to 7.0, and then spray drying was performed to obtain the protein hydrolyzate 1 of the present invention. Protein hydrolyzate 1
As a result of measurement by the TNBS method, the amount of amino groups was 14.6 times that before decomposition. For comparison, the amount of amino group was 2.3 before the decomposition in the same manner except that the amount of enzyme was 1/50 times.
A protein hydrolyzate B having an amino group amount of 65.0 times that before the decomposition was obtained in the same manner except that the amount of the protein hydrolyzate A and the amount of the enzyme were doubled.
【００１１】得られた蛋白加水分解物１を用いてソーセ
ージを調製した。原料の配合割合を表１に示す。なお、
大豆蛋白（フジプロＲ）は不二製油（株）製品、卵白粉
末，カゼインＮａ（サンラクトＳ−３）は、太陽化学
（株）製品を用いた。試料の調製は常法通り行った。す
なわち、原料肉を常法にてチョッピングし、各々残りの
原料を混合、脱気した後、２４時間，５℃にて塩漬し
た。塩漬した原料を内径４cmの塩化ビニリデンチューブ
に充填し各々７０℃の湯浴にて３０分間保持し、１５℃
の水槽にて１時間冷却した。その結果、本発明品１を得
た。また、比較のため、本発明品の蛋白加水分解物１を
蛋白加水分解物Ａに置き換えた対照品Ａ、蛋白加水分解
物Ｂに置き換えた対照品Ｂ、トリポリリン酸Ｎａと蛋白
質組成物に置き換えた対照品Ｃも同様に調製した。A sausage was prepared using the protein hydrolyzate 1 thus obtained. Table 1 shows the mixing ratio of the raw materials. In addition,
Fuji Oil Co., Ltd. product was used as soybean protein (Fuji Pro R), and Taiyo Kagaku Co., Ltd. product was used as egg white powder and casein Na (sanlacto S-3). The sample was prepared by a conventional method. That is, the raw meat was chopped by a conventional method, the remaining raw materials were mixed and deaerated, and then salted for 24 hours at 5 ° C. Fill the vinylidene chloride tube with an inner diameter of 4 cm with the salted raw material, hold it in a water bath at 70 ° C for 30 minutes each, and keep it at 15 ° C.
It cooled in the water tank for 1 hour. As a result, the product 1 of the present invention was obtained. For comparison, the protein hydrolyzate 1 of the present invention was replaced with a control product A in which the protein hydrolyzate A was replaced, a control product B in which the protein hydrolyzate B was replaced, and Na tripolyphosphate and a protein composition. Control product C was similarly prepared.
【００１２】[0012]
【表１】 [Table 1]
【００１３】本発明品と対照品の保水率、ゲル強度を測
定した結果を表２に示す。 （保水率の測定法）チューブ詰め重量（Ａ）を測定した
後、チューブを取り除き、遊離水をよく布で拭き取りソ
ーセージの重量（Ｂ）とチューブの重量（Ｃ）を測定し
た。次式によって保水率を算出した。 保水率（％）＝（１−（（Ａ−Ｂ−Ｃ）÷（Ａ−
Ｃ）））×１００ （ゲル強度の測定法）チューブを取り除き、遊離水をよ
く布で拭き取り、ソーセージを厚さ３ｃｍに切り、レオ
メーター（上昇速度：６cm／min ，プランジャー：５mm
平板，不動工業（株）製）にてゲル強度を測定した。Table 2 shows the results of measuring the water retention rate and gel strength of the product of the present invention and the control product. (Measurement Method of Water Retention Rate) After measuring the tube packing weight (A), the tube was removed, and the free water was wiped off with a cloth to measure the sausage weight (B) and the tube weight (C). The water retention rate was calculated by the following formula. Water retention rate (%) = (1-((A-B-C) / (A-
C))) × 100 (Method for measuring gel strength) Remove the tube, wipe off the free water well with a cloth, cut the sausage to a thickness of 3 cm, and use a rheometer (rise rate: 6 cm / min, plunger: 5 mm).
The gel strength was measured with a flat plate, manufactured by Fudo Kogyo Co., Ltd.
【００１４】[0014]
【表２】 [Table 2]
【００１５】表２より明らかなようにアミノ基量が分解
前の１０倍以上４０倍以下である本発明品は重合リン酸
塩添加品と同等のゲル強度や保水性の向上が認められ
た。また、アミノ基量が分解前の１０倍未満または４０
倍を越えた蛋白加水分解物には、重合リン酸塩添加品と
同等のゲル強度や保水性の向上は認められなかった。 実施例２ 実施例１で得られた本発明の蛋白加水分解物１を用いて
ロースハムを製造した。ロースハムのピックル液の原料
の配合割合と肉１００部に対する注入量を表３に示す。
なお、大豆蛋白、卵白粉末、カゼインＮａは、実施例１
と同様のものを用いた。試料の調製は、常法通り行っ
た。すなわち、豚ロース肉にインジェクターを用いてピ
ックル液を注入し、１５時間のタンブリングを行い、塩
漬を５℃にて４０時間行い、常法通り充填した後、各々
中心温度が６８±１℃になるまで加熱した後、冷却し
た。その結果、本発明品２を調製した。また、比較のた
め対照品Ｄ、Ｅも同様に調製した。As is clear from Table 2, the product of the present invention in which the amount of amino groups was 10 times or more and 40 times or less that before decomposition was found to have the same improvement in gel strength and water retention as that of the polymerized phosphate addition product. In addition, the amount of amino groups is less than 10 times that before decomposition or 40
The protein hydrolyzate more than doubled did not show the same improvement in gel strength and water retention as the polymer phosphate-added product. Example 2 Loin ham was produced using the protein hydrolyzate 1 of the present invention obtained in Example 1. Table 3 shows the blending ratio of the raw material of the pickled liquid of loin ham and the injection amount per 100 parts of meat.
In addition, soybean protein, egg white powder, and casein Na were used in Example 1.
The same as was used. The sample was prepared by a conventional method. That is, pork loin was injected with pickle liquid using an injector, tumbled for 15 hours, salted at 5 ° C for 40 hours, and filled in the usual manner, then each had a center temperature of 68 ± 1 ° C. It was heated until it was cooled down. As a result, the product 2 of the present invention was prepared. For comparison, control products D and E were similarly prepared.
【００１６】[0016]
【表３】 [Table 3]
【００１７】本発明品と対照品について歩留まりとスラ
イス適性を評価した。スライス適性は、試料を２mmの厚
さに切ったときの身割れ状態を官能検査にて、最高を１
０点、最低を０点として、１０人のパネラーによる１０
段階評点の平均値を用いて評価した。その結果を表４に
示す。The yield and slice suitability of the product of the present invention and the control product were evaluated. Slicing aptitude is 1 as the highest by sensory inspection of the cracked state when the sample is cut into a thickness of 2 mm.
0 points, the minimum is 0 points, 10 by 10 panelists
It evaluated using the average value of a graded score. Table 4 shows the results.
【００１８】[0018]
【表４】 [Table 4]
【００１９】表４より明らかなように本発明品は弾性や
保水性が向上したために歩留まりやスライス特性の向上
が認められ、重合リン酸塩の代替えが可能であった。 実施例３ 脱脂乳（乳糖：４．５％、蛋白質：３．０％）中の乳糖
量を乳蛋白量の１／５００量（乳糖：０．０２４％、蛋
白質１２．０％）になるまで、限外濾過を用いて蛋白質
を濃縮した。なお、乳糖量はソモギ−ネルソン法にて分
析し、蛋白質量はケルダール法にて分析した。乳糖量を
低減化した脱脂乳に３Ｎ−クエン酸溶液を添加してｐＨ
３．０に調整し、酸性プロテアーゼ（ニューラーゼＡ：
アマノ製薬（株）製）を蛋白に対して０．５重量％添加
し６０℃にて１５時間反応した。９０℃１０分加熱して
酵素失活し、ｐＨを７．５に調整後、凍結乾燥して本発
明の蛋白加水分解物２を得た。蛋白加水分解物２のアミ
ノ基量はＴＮＢＳ法にて測定した結果、分解前の３２．
３倍であった。得られた蛋白加水物２を用いて鶏肉の唐
揚げを調整した。唐揚げの調味液の配合割合と鶏肉１０
０部に対する添加量を表５に示す。なお、カゼインＮａ
は、実施例１と同様のものを用いた。試料の調整は、常
法通り行った。すなわち、鶏モモ肉に調味液を加え、５
時間のタンブリングを行った後、１７０℃で４分間フラ
イして本発明品３を調製した。また、比較のため対照品
Ｆ、Ｇも同様に調製した。As is clear from Table 4, since the product of the present invention has improved elasticity and water retention property, the yield and slice characteristics were improved, and it was possible to substitute the polymerized phosphate. Example 3 The amount of lactose in skim milk (lactose: 4.5%, protein: 3.0%) was reduced to 1/500 of the amount of milk protein (lactose: 0.024%, protein 12.0%). The protein was concentrated using ultrafiltration. The amount of lactose was analyzed by the Somogi-Nelson method, and the amount of protein was analyzed by the Kjeldahl method. 3N-citric acid solution was added to skim milk with a reduced amount of lactose to adjust the pH.
Adjust to 3.0, acid protease (neurase A:
0.5% by weight of protein was added to Amano Pharmaceutical Co., Ltd., and the mixture was reacted at 60 ° C. for 15 hours. The enzyme was inactivated by heating at 90 ° C. for 10 minutes, the pH was adjusted to 7.5, and then freeze-dried to obtain the protein hydrolyzate 2 of the present invention. The amino group content of the protein hydrolyzate 2 was measured by the TNBS method, and as a result, 32.
It was three times. Fried chicken was prepared using the protein hydrolyzate 2 thus obtained. Mixing ratio of fried chicken and chicken 10
Table 5 shows the addition amount with respect to 0 part. In addition, casein Na
Was the same as in Example 1. The sample was prepared in the usual manner. That is, add the seasoning solution to chicken drumsticks and
After tumbling for an hour, the product 3 of the present invention was prepared by frying at 170 ° C. for 4 minutes. For comparison, control products F and G were similarly prepared.
【００２０】[0020]
【表５】 [Table 5]
【００２１】本発明品と対照品について歩留まりを評価
した。結果を表６に示す。The yield was evaluated for the product of the present invention and the control product. Table 6 shows the results.
【００２２】[0022]
【表６】 [Table 6]
【００２３】表６より明らかなように本発明品は重合リ
ン酸塩添加品以上の歩留まりの向上が認められた。 実施例４ 乳酸発酵したカゼインホエーを限外濾過を用いて乳糖量
を乳清蛋白量の１／７００量になるまで蛋白質を濃縮し
た。なお、乳糖量はソモギ−ネルソン法にて分析し、蛋
白質量はケルダール法にて分析した。乳糖量を低減化し
たカゼインホエーに１Ｎ−塩酸溶液を添加してｐＨ３．
３に調整し、酸性プロテアーゼ（ニューラーゼＡ：アマ
ノ製薬（株）製）を蛋白に対して０．７重量％添加し６
５℃にて８時間反応した。９０℃１０分加熱して酵素失
活し、ｐＨを７．２に調製後、噴霧乾燥して本発明の蛋
白加水分解物３を得た。蛋白加水分解物３のアミノ基量
はＴＮＢＳ法にて測定した結果、分解前の２２．３倍で
あった。As is clear from Table 6, the product of the present invention was found to have an improved yield over that of the product to which the polymeric phosphate was added. Example 4 The lactic acid-fermented casein whey was concentrated by ultrafiltration to a lactose content of 1/700 of the whey protein content. The amount of lactose was analyzed by the Somogi-Nelson method, and the amount of protein was analyzed by the Kjeldahl method. The pH of the casein whey having a reduced amount of lactose was adjusted to pH 3.
Adjust to 3, and add 0.7% by weight of acid protease (Neurase A: Amano Pharmaceutical Co., Ltd.) to the protein.
The reaction was carried out at 5 ° C for 8 hours. The enzyme was inactivated by heating at 90 ° C. for 10 minutes, the pH was adjusted to 7.2 and then spray-dried to obtain the protein hydrolyzate 3 of the present invention. The amount of amino groups in the protein hydrolyzate 3 was measured by the TNBS method and found to be 22.3 times that before decomposition.
【００２４】得られた蛋白加水分解物３を用いてカマボ
コを調製した。スケソウタラの魚肉１００部に対し、ソ
ルビトール；４部、砂糖；４部、蛋白加水分解物３；２
部を添加してすり身を調整した。得られたスリ身１００
部をサイレントカッターにて空ずり後、調味料７部、食
塩３部、水５０部を添加して１３分間混合し、折幅４５
ｍｍの塩化ビニリデンケーシングに充填し、９０℃３０
分間加熱したものを冷却し、本発明品４を得た。比較と
して、蛋白加水分解物３；２部をトリポリリン酸Ｎａ；
０．２５部に置き換えた以外は同様に調整して対照品Ｈ
を調製した。また、蛋白加水分解物３；２部を加えない
以外は同様に調製して対照品Ｉを得た。 （評価方法）不動工業レオメ−タ−により球径６ｍｍの
プランジャ−を用いて測定し、破断強度：Ｗ値（ｇ）と
破断までの凹みの距離：Ｌ値（ｃｍ）で表した。官能検
査は、厚さ２ｍｍにスライスしたサンプルについて、パ
ネラー１０人で、かみくだき試験で固さと、折り曲げ試
験を行った。結果を表７に示す。Kamaboko was prepared using the protein hydrolyzate 3 thus obtained. For 100 parts of Alaska pollack fish meat, sorbitol; 4 parts, sugar; 4 parts, protein hydrolyzate 3; 2
Parts were added to adjust the surimi. The obtained pickpocket 100
After the mixture was emptied with a silent cutter, 7 parts of seasoning, 3 parts of salt and 50 parts of water were added and mixed for 13 minutes.
mm vinylidene chloride casing, 90 ° C 30
The product heated for a minute was cooled to obtain the product 4 of the present invention. For comparison, protein hydrolyzate 3; 2 parts of sodium tripolyphosphate;
Comparative product H prepared in the same manner except that it was replaced with 0.25 parts
Was prepared. A control product I was obtained in the same manner except that 2 parts of protein hydrolyzate 3; was not added. (Evaluation method) Measured by a Fudo Kogyo Rheometer using a plunger having a spherical diameter of 6 mm, and expressed by breaking strength: W value (g) and distance of recessed portion to break: L value (cm). For the sensory test, a sample sliced to a thickness of 2 mm was subjected to a hardness test and a bending test by a bite test by 10 panelists. Table 7 shows the results.
【００２５】[0025]
【表７】 [Table 7]
【００２６】表７より明らかなように本発明品は固さや
弾性の向上が認められ、重合リン酸塩の代替えが可能で
あった。As is clear from Table 7, the product of the present invention was found to have improved hardness and elasticity, and it was possible to substitute the polymerized phosphate.
【００２７】本発明の実施態様ならびに目的生成物を挙
げれば以下のとおりである。 （１）卵白または乳清または脱脂乳の還元糖量を蛋白質
量の１／２００以下まで低減した後、至適ｐＨが５以下
である酸性プロテアーゼにてアミノ基量が分解前の１０
倍以上４０倍以下になるまで分解した蛋白加水分解物を
用いる畜肉または魚肉含有食品の製造方法。 （２）蛋白加水分解物を０．３重量％以上６．０重量％
以下添加する前記（１）記載の畜肉または魚肉含有食品
の製造方法。 （３）蛋白加水分解物を重合リン酸塩の代替物として用
いる前記（１）及び（２）記載の畜肉または魚肉含有食
品の製造方法。 （４）酸性プロテアーゼによる分解温度が４０℃以上７
０℃以下で、分解時間が５時間以上３０時間以下である
前記（１）〜（３）記載の畜肉または魚肉含有食品の製
造方法。 （５）酸性プロテアーゼが、Aspergillus Oryzae又は、
Aspergillus Niger より抽出されたものである前記
（１）〜（４）記載の畜肉または魚肉含有食品の製造方
法。The embodiments of the present invention and the desired products are as follows. (1) After reducing the reducing sugar amount of egg white, whey, or skim milk to 1/200 or less of the protein amount, the amount of amino groups before decomposition is 10 with an acidic protease having an optimum pH of 5 or less.
A method for producing a meat- or fish-meal-containing food product, which uses a protein hydrolyzate that has been decomposed to a fold ratio of 40 times or more. (2) Protein hydrolyzate 0.3% by weight or more and 6.0% by weight
The method for producing a meat or fish meat-containing food according to the above (1), which is added below. (3) The method for producing a meat or fish meat-containing food according to (1) and (2) above, wherein the protein hydrolyzate is used as a substitute for the polymerized phosphate. (4) Decomposition temperature by acidic protease is 40 ° C or higher 7
The method for producing a meat or fish meat-containing food according to the above (1) to (3), wherein the decomposition time is 5 hours or more and 30 hours or less at 0 ° C or less. (5) The acidic protease is Aspergillus Oryzae or
The method for producing a meat-containing or fish-meat-containing food according to the above (1) to (4), which is extracted from Aspergillus Niger.
【００２８】[0028]
【発明の効果】本発明は、ハム、ベーコン、ソーセー
ジ、豚カツ、唐揚げ、ローストビーフなどの畜肉含有食
品と冷凍すり身、カマボコ、ちくわなどの魚肉含有食品
の製造において、重合リン酸塩を使用しなくても保水性
や弾力性の改善による品質向上をはかることができる。
また、食生活においてリン酸塩の過剰摂取を防ぐことも
可能となる。以上のように、本発明は畜肉または魚肉含
有食品の改善に効果が大であり、食品産業上におおいに
貢献できるものである。INDUSTRIAL APPLICABILITY The present invention does not use polymerized phosphate in the production of meat-containing foods such as ham, bacon, sausage, pork cutlet, fried chicken, roast beef and fish meat-containing foods such as frozen surimi, kamaboko and chikuwa. Even so, the quality can be improved by improving the water retention and elasticity.
It also becomes possible to prevent excessive intake of phosphate in the diet. INDUSTRIAL APPLICABILITY As described above, the present invention has a great effect on improvement of foods containing meat or fish meat, and can greatly contribute to the food industry.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.6 識別記号 庁内整理番号 ＦＩ 技術表示箇所 Ａ２３Ｌ 1/325 １０１ Ａ２３Ｌ 1/325 １０１Ｄ Ｃ１２Ｎ 9/62 Ｃ１２Ｎ 9/62 //(Ｃ１２Ｎ 9/62 Ｃ１２Ｒ 1:69） (Ｃ１２Ｎ 9/62 Ｃ１２Ｒ 1:685） (72)発明者 吉川 邦昭 三重県四日市市赤堀新町９番５号 太陽化 学株式会社内─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. 6 Identification code Internal reference number FI Technical display location A23L 1/325 101 A23L 1/325 101D C12N 9/62 C12N 9/62 // (C12N 9/62 (C12R 1:69) (C12N 9/62 C12R 1: 685) (72) Inventor Kuniaki Yoshikawa 9-5 Akahori-shinmachi, Yokkaichi-shi, Mie Taiyo Kagaku Co., Ltd.
Claims (5)
白質量の１／２００以下まで低減した後、至適ｐＨが５
以下である酸性プロテアーゼにてアミノ基量が分解前の
１０倍以上４０倍以下になるまで分解した蛋白加水分解
物を添加することを特徴とする畜肉または魚肉含有食品
の製造方法。1. An optimum pH of 5 after reducing the reducing sugar amount of egg white, whey or skim milk to 1/200 or less of the protein amount.
A method for producing a meat-containing or fish-meat-containing food, which comprises adding a protein hydrolyzate decomposed until the amount of amino groups is 10 times or more and 40 times or less as much as before decomposition by the following acidic protease.
以上６．０重量％以下であることを特徴とする請求項１
記載の畜肉または魚肉含有食品の製造方法。2. The amount of protein hydrolyzate added is 0.3% by weight.
It is above 6.0% by weight and below.
A method for producing the meat-containing or fish-meat-containing food described.
であることを特徴とする請求項１記載の畜肉または魚肉
含有食品の製造方法。3. The method for producing a meat or fish meat-containing food according to claim 1, wherein the protein hydrolyzate is a substitute for the polymerized phosphate.
℃以上７０℃以下で、分解時間が５時間以上３０時間以
下である請求項１記載の畜肉または魚肉含有食品の製造
方法。4. The decomposition temperature by acid protease is 40.
The method for producing a meat-containing or fish-meat-containing food according to claim 1, wherein the decomposition time is from 5 ° C to 70 ° C and the decomposition time is from 5 hours to 30 hours.
aeまたはAspergillus Niger より抽出されたものである
請求項１記載の畜肉または魚肉含有食品の製造方法。5. The acidic protease is Aspergillus Oryz.
The method for producing a meat or fish meat-containing food according to claim 1, which is extracted from ae or Aspergillus Niger.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP30991295A JP3469379B2 (en) | 1995-11-02 | 1995-11-02 | Production method of animal meat and fish meat-containing food |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP30991295A JP3469379B2 (en) | 1995-11-02 | 1995-11-02 | Production method of animal meat and fish meat-containing food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH09121814A true JPH09121814A (en) | 1997-05-13 |
| JP3469379B2 JP3469379B2 (en) | 2003-11-25 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP30991295A Expired - Fee Related JP3469379B2 (en) | 1995-11-02 | 1995-11-02 | Production method of animal meat and fish meat-containing food |
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| Country | Link |
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| JP (1) | JP3469379B2 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1997049302A1 (en) * | 1996-06-26 | 1997-12-31 | Swift-Eckrich, Inc. | Low-fat, ground meat food products and methods for making same |
| JP2007167041A (en) * | 2005-12-26 | 2007-07-05 | Taiyo Kagaku Co Ltd | Method for producing albumen decompose product |
| JP2009132643A (en) * | 2007-11-30 | 2009-06-18 | Q P Corp | Egg white hydrolyzate and its manufacturing method, and cosmetic |
| JP2012239392A (en) * | 2011-05-16 | 2012-12-10 | Japan Organo Co Ltd | Salting agent formulation and salting liquid for meat processing |
| KR101424781B1 (en) * | 2014-05-12 | 2014-08-01 | 해오름주식회사 | Grilled Skewer of Squid, and Method for Manufacturing the Same |
-
1995
- 1995-11-02 JP JP30991295A patent/JP3469379B2/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1997049302A1 (en) * | 1996-06-26 | 1997-12-31 | Swift-Eckrich, Inc. | Low-fat, ground meat food products and methods for making same |
| JP2007167041A (en) * | 2005-12-26 | 2007-07-05 | Taiyo Kagaku Co Ltd | Method for producing albumen decompose product |
| JP2009132643A (en) * | 2007-11-30 | 2009-06-18 | Q P Corp | Egg white hydrolyzate and its manufacturing method, and cosmetic |
| JP2012239392A (en) * | 2011-05-16 | 2012-12-10 | Japan Organo Co Ltd | Salting agent formulation and salting liquid for meat processing |
| KR101424781B1 (en) * | 2014-05-12 | 2014-08-01 | 해오름주식회사 | Grilled Skewer of Squid, and Method for Manufacturing the Same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3469379B2 (en) | 2003-11-25 |
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