JPS60217879A - Preparation of pasty proteinous food or proteinous material - Google Patents
Preparation of pasty proteinous food or proteinous materialInfo
- Publication number
- JPS60217879A JPS60217879A JP59075557A JP7555784A JPS60217879A JP S60217879 A JPS60217879 A JP S60217879A JP 59075557 A JP59075557 A JP 59075557A JP 7555784 A JP7555784 A JP 7555784A JP S60217879 A JPS60217879 A JP S60217879A
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- Prior art keywords
- protein
- fish meat
- meat
- food
- treated
- 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.)
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Abstract
Description
【発明の詳細な説明】
本発明はペースト状の蛋白質食品または蛋白質材料の製
造方法に関するもので、特に魚肉を原料とし、それに特
定の処理を施すことによって、魚肉中の蛋白質を変性さ
せて蛋白質食品または蛋白質材料を製造する方法に関す
るものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a paste-like protein food or protein material. In particular, the present invention relates to a method for producing a paste-like protein food or protein material. In particular, fish meat is used as a raw material, and the protein in the fish meat is denatured by applying a specific treatment to the protein food. Or it relates to a method for producing protein materials.
従来、魚肉は主として水産練製品の製造に使用されてお
り、例えば、魚肉すり身にデンプン、食塩、調味料及び
水、必要ならその他の原料成分を配合し、混練した後、
任意に成型し、加熱処理することにより、魚肉が有する
ゲル化能を利用し、固化させ、水産練製品を製造してい
る。Traditionally, fish meat has been mainly used to produce fish paste products. For example, after mixing starch, salt, seasonings, water, and other raw materials if necessary with minced fish meat, and kneading the mixture,
By arbitrarily shaping and heat-treating, fish meat takes advantage of its gelling ability to solidify and produce fish paste products.
このような水産練製品は我が国の重要な蛋白質原材料で
ある魚肉の加工食品として主要なものであるが、魚肉が
単にそれらの加工食品への用途のみでなく、種々の食品
の原料として使用できるようになれば、魚肉の蛋白質原
材料としての価値が飛躍的に高まるものと考えられる。Such fish paste products are the main processed foods made from fish meat, which is an important protein raw material in Japan. If this happens, the value of fish meat as a protein raw material will increase dramatically.
しかしながら、魚肉は元来、それが有するゲル化能のた
め種々の食品の原料として使用した場合、通常の食品の
製造工程に含まれている熱処理工程で、その魚肉がゲル
化して食品中に不均質な“ダマ”を形成し、それらの食
品が元来有している食感風味を損なうという欠点を有し
ている。この魚肉の蛋白質のゲル化能は水産練製品の製
造においては必要不可欠なものであるが、単に種々の食
品の蛋白質源として使用しようとした場合むしろ不必要
か又は小さい方が好ましい。However, due to its inherent gelling ability, when fish meat is used as a raw material for various foods, it gels during the heat treatment process included in the normal food manufacturing process, resulting in undesired ingredients in the food. They have the disadvantage of forming homogeneous "clumps" and impairing the original texture and flavor of these foods. This protein gelling ability of fish meat is indispensable in the production of fish paste products, but if it is intended to be used simply as a protein source for various foods, it is preferable that it be unnecessary or small.
本発明者等は、魚肉を種々の食品の蛋白質材料として使
用し得るようにするため、種々検討を進める中で、魚肉
に、蛋白質分解酵素又は／及び蛋白質を消化する微生物
を作用させ、魚肉の蛋白質のゲル化能を減少乃至喪失さ
せることにより、ペースト状の蛋白質食品または蛋白質
材料が得られることを見い出したが、更に検討を進めた
結果、出発原料として魚肉を加熱処理したものを使用す
ることにより、生菌数が著しく少なくしかもより好まし
いテクスチャーと他の食品素材との良好な配合適性を有
するペースト状の蛋白質食品または蛋白質材料が得られ
ることを見い出し、本発明に到達した。In order to enable fish meat to be used as a protein material for various foods, the present inventors conducted various studies, and in the course of conducting various studies, the present inventors applied proteolytic enzymes and/or protein-digesting microorganisms to fish meat. It was discovered that a paste-like protein food or protein material could be obtained by reducing or eliminating the gelling ability of protein, but as a result of further investigation, it was discovered that heat-treated fish meat could be used as the starting material. It was discovered that a paste-like protein food or protein material having a significantly lower number of viable bacteria, a more preferable texture, and good compatibility with other food materials can be obtained, and the present invention has been achieved.
即ち、本発明は、加熱処理した魚肉を細かくしながら又
は細かくした後、蛋白質分解酵素又は／及び蛋白質を消
化する微生物を作用させ魚肉に含まれる蛋白質の物性を
変化させることを特徴とするペースト状の蛋白質食品ま
たは蛋白質材料の製造方法を提供するものである。That is, the present invention provides a paste-like product in which the physical properties of the protein contained in the fish meat are changed by applying a proteolytic enzyme and/or a microorganism that digests the protein to the heat-treated fish meat while it is being finely chopped or after being finely chopped. The present invention provides a method for producing protein foods or protein materials.
以下に本発明のペースト状の蛋白質食品または蛋白質材
料の製造方法について詳述する。The method for producing the paste-like protein food or protein material of the present invention will be described in detail below.
本発明で使用しうる魚肉（ここで、“魚”とは通常、水
産加工に使用されうる海産動物を意味する。）としては
、種々の原料魚を採肉して得られるもの及びそれらをさ
らに例えば水晒、脱水等の精製を行って得られる魚肉す
り身並びにこれを凍結させた冷凍魚肉すり身等の種々の
魚肉又は加工魚肉が挙げられ、前記の原料魚としては、
例えばスケトウグラ類のタラ類、ヒラメ、カレイ類、タ
イ類、イワシ類、サバ類、サンマ類は、アジ類、イカ類
、カツオ類、マグロ、カジキ類、ブリ類、サケ、マス類
、ニシン、メヌヶ、サメ類、タコ類、エビ類、クジラ類
、ワラズカ、グチ類、クチウオ、貝類等が挙げられる。Fish meat that can be used in the present invention (herein, "fish" usually means marine animals that can be used for seafood processing) include those obtained by harvesting various raw material fish and those obtained by further processing them. For example, there are various fish meats or processed fish meats such as ground fish meat obtained by purification such as water bleaching and dehydration, and frozen ground fish meat obtained by freezing the same, and the raw material fish include:
For example, walleyes such as cod, flounder, flounder, sea bream, sardine, mackerel, and saury, as well as horse mackerel, squid, bonito, tuna, marlin, yellowtail, salmon, trout, herring, and menugu. , sharks, octopuses, shrimp, cetaceans, rockfish, croakers, cutfish, shellfish, etc.
本発明に使用しうる蛋白質を分解する酵素としては、例
えばアクロシン、ウロキナーゼ、ウロペプシン、エラス
ターゼ、エンテロペプチダーゼ、カテプシン、カリクレ
イン、キニナーゼ２、キモトリプシン、キモパパイン、
コラゲナーゼ、ストレプトキナーゼ、スブチリシン、テ
ルモリジン、トリプシン、トロンビン、パパイン、パン
フレアトペプチダーゼ、フィシン、プラスミン、レニン
、レブチラーゼ、レンニン等のようなプロティナーゼ；
例えばアルギニンアミノペプチダーゼ、オキシナーゼ、
ロイシンアミノペプチダーゼ等のアミノペプチダーゼ、
アンギオテンシナーゼ、アンギオテンシン変換酵素、イ
ンシュリナーゼ、例えばアルギニンカルボキシペプチダ
ーゼ、キニナーゼ１、チロイドペプチダーゼ等のカルボ
キシペプチダーゼ、例えばカルノシナーゼ、プロリナー
ゼ等のジペプチダーゼ、その化プロナーゼのようなペプ
チダーゼ；及びその他の蛋白質分解酵素並びにそれらの
変性品、配合品等が挙げられる。Examples of enzymes that degrade proteins that can be used in the present invention include acrosin, urokinase, uropepsin, elastase, enteropeptidase, cathepsin, kallikrein, kininase 2, chymotrypsin, chymopapain,
Proteinases such as collagenase, streptokinase, subtilisin, thermolysin, trypsin, thrombin, papain, pamphletopeptidase, ficin, plasmin, renin, levutilase, rennin, etc.;
For example, arginine aminopeptidase, oxynase,
aminopeptidases such as leucine aminopeptidase,
Angiotensinase, angiotensin converting enzyme, insulinase, carboxypeptidase such as arginine carboxypeptidase, kininase 1, thyroid peptidase, dipeptidase such as carnosinase, dipeptidase such as prolinase, peptidase such as pronase; and other proteolytic proteins. Examples include enzymes, their modified products, and blended products.
本発明に使用しうる蛋白質を分解する微生物としては、
例えばアスペルギルス（幻伊μｍ月ｌｕｓ工）属、ムコ
ール（Ｍｕｃｏｒ ）属、リゾープス（用圏並旦）属、
ペニシリウム（Ｐｅｎｉｃｉｌｌｉｕｍ ）属、モナス
クス（Ｍｏｎａｓｃｕｓ）属等に属するカビ類（糸状菌
類）；例えばストレプトコックス（Σに旦ｌ旦ｃｏｃｃ
ｕＬ）属、ペディオコソクス（Ｐｅｄｉｏｃｏｃｃｕｓ
）属、ロイコノストック（Ｌｅｕｃｏｎｏｓｔｏｃ
）属、ラクトバチルス（Ｌａｃｔｏｂａｃｉｌｌｕｓ
）属等に属する乳酸菌、及び例えばバチルス・ナツト−
（Ｂａｃｉｌｌｕｓ ｎａｔｔ。Microorganisms that decompose proteins that can be used in the present invention include:
For example, the genus Aspergillus, the genus Mucor, the genus Rhizopus,
Molds (filamentous fungi) belonging to the genus Penicillium, Monascus, etc.; for example, Streptococcus (Σnidancocc)
uL) genus, Pediococcus
) genus, Leuconostoc
) genus, Lactobacillus
), and lactic acid bacteria belonging to the genus Bacillus, etc.
(Bacillus natt.
）、バチルス・サブティリス（Ｂａｃｉｌｌ＋ｉｓ ５
ｕｂｔｉｌｉＬ）等の細菌類；例えはサツカロミセス・
エリプソイブウス（Ｓａｃｃｈａｒｏｍ ｃｅｓ ｅｌ
ｌｉ ５ｏｉｄｅｕｓ） 、サツカロミセス・セレビシ
ェ−（鎖匹画匹■印り匹ｒｅｖｉｓｉａｅ） 、）ルラ
（Ｔｏｒｕｌａ）等の酵母類；及びそれらの変異株、配
合品等が挙げられる。), Bacillus subtilis (Bacill+is 5
Bacteria such as S. ubtiliL); for example, Saccharomyces
Ellipsobucus (Saccharom ces el)
Yeasts such as S. li 5oideus), S. cerevisiae (S. cerevisiae), and L. torula; and mutant strains and combination products thereof.
本発明の製造方法の好ましい具体例を示せば次。Preferred specific examples of the manufacturing method of the present invention are shown below.
の通りである。It is as follows.
まず、加熱処理された魚肉と蛋白質分解酵素又は／及び
微生物の均質な混合物を調製するため、（１１魚肉を加
熱処理後、それに酵素又は／及び微生物を添加して種々
の機械力を加え魚肉を細かくするか、（２）魚肉を加熱
処理後、それに種々の機械力を加え細かくしながら酵素
又は／及び微生物を添加するか、（３）魚肉を加熱処理
後、それに種々の機械力を加え細かくした後、酵素又は
／及び微生物を添加して均一に混合するか、（４）魚肉
に種々の機械力を加え細かくしながら加熱処理した後、
酵素又は／及び微生物を添加し、要すれば更に機械力を
加えて細かくする等して均一に混合する。First, in order to prepare a homogeneous mixture of heat-treated fish meat and proteolytic enzymes or/and microorganisms, (11) After heat-treating fish meat, enzymes and/or microorganisms are added to it, and various mechanical forces are applied to the fish meat. (2) After heat-treating the fish meat, apply various mechanical forces to it and add enzymes and/or microorganisms to it, or (3) After heat-treating the fish meat, apply various mechanical forces to it and grind it into fine pieces. After that, enzymes and/or microorganisms are added and mixed uniformly, or (4) after applying various mechanical forces to the fish meat and heat-treating it while pulverizing it,
Enzymes and/or microorganisms are added and, if necessary, further mechanical force is applied to pulverize the mixture to uniformly mix it.
この際に魚肉以外の動物性蛋白質給源、植物性蛋白質給
源、動植物油脂給源及び／又は炭水化物給源あるいは例
えば無機塩類、香料類、調味料類、風味改良剤類、抗菌
剤類、水、油脂又は炭水化物等に作用する酵素又は／及
び微生物類、乳化剤類、着色料類、ビタミン類、保存料
類、甘味料類、その他の成分を混合使用することができ
、これらは最初の段階又は途中の段階で魚肉に混合すれ
ばよい。In this case, animal protein sources other than fish meat, vegetable protein sources, animal and vegetable oil sources, and/or carbohydrate sources, such as inorganic salts, fragrances, seasonings, flavor improvers, antibacterial agents, water, oils, or carbohydrates. Enzymes and/or microorganisms, emulsifiers, colorants, vitamins, preservatives, sweeteners, and other ingredients can be used in combination, and these can be used in the initial or intermediate stages. Just mix it with fish meat.
本発明は前記の如く、魚肉を加熱処理することを１つの
特徴とするが、この加熱処理の方法としては、魚肉をケ
ーシング詰めした後、温水若しくは熱湯中で加熱しても
良いし、また魚肉を密閉した釜に仕込み、攪拌しながら
、加熱しても良く、更に連続ニーグーの如き機器を用い
て、加熱しつつ連続的に処理を行っても良い。更には、
槽中に高速で回転するカッター刃等が取り付けられたも
のに魚肉を仕込み、機械的に細かくしながら、加熱して
も良い。As mentioned above, one of the characteristics of the present invention is to heat-treat the fish meat, but this heat treatment method may include stuffing the fish meat into casings and then heating it in warm water or boiling water. may be placed in a closed pot and heated while stirring, or may be further processed continuously while being heated using a device such as a continuous niegu. Furthermore,
Fish meat may be placed in a tank equipped with a cutter blade or the like that rotates at high speed, and heated while being mechanically chopped.
処理温度は６０℃から１４０℃の範囲にあればよく、よ
り好ましくは、７０℃から１２０℃の範囲である。The treatment temperature may be in the range of 60°C to 140°C, more preferably in the range of 70°C to 120°C.
処理時間は温度により異なるが、数秒から２時間の間で
良い。The treatment time varies depending on the temperature, but may be from several seconds to two hours.
前記の植物性蛋白質給源としては、大豆、落花生、綿実
、ゴマ、ヒマワリ、小麦等の植物性蛋白原料、及びその
脱脂加工品並びにそれらから誘導される濃縮蛋白質、分
離蛋白質等が挙げられる。Examples of the above-mentioned vegetable protein sources include vegetable protein raw materials such as soybean, peanut, cottonseed, sesame, sunflower, and wheat, defatted processed products thereof, and concentrated proteins and isolated proteins derived therefrom.
又前記の動物性蛋白質給源としては、例えば、畜乳、脱
脂乳、練乳、全脂粉乳、脱脂粉乳、ｍ製粉乳、バター、
クリーム、チーズ等の乳又は乳製品；例えば牛肉、馬肉
、豚肉、羊肉、鶏肉等の畜肉；例えば燻製肉、乾燥肉等
の畜肉加工品；例えば卵、乾燥卵、凍結卵、卵黄、卵白
等の卵又は卵製品；例えばレバー等のその他の動物蛋白
源等が挙げられる。The animal protein sources include, for example, livestock milk, skim milk, condensed milk, whole milk powder, skim milk powder, milk powder, butter,
Milk or dairy products such as cream and cheese; Livestock meat such as beef, horsemeat, pork, mutton, and chicken; Processed meat products such as smoked meat and dried meat; For example, eggs, dried eggs, frozen eggs, egg yolks, and egg whites. Eggs or egg products; and other animal protein sources such as liver.
さらに前記の動植物油脂給源としては、例えば豚脂、牛
脂、羊脂、馬脂、魚油、鯨油、乳脂等の動物性油脂；例
えば大豆油、アマニ油、サフラワー油、ヒマワリ油、綿
実油、カポック油、オリーブ油、トウモロコシ油、パー
ム油、パーム核油、号ル脂、イリソペ脂、ポルネオタロ
ー脂、ヤシ油等の植物性油脂；及びそれらに水素添加、
エステル交換、分別等の処理を施して得られる加工油脂
、並びに例えばバター、クリーム９、マーガリン、ショ
ートニング等の油脂加工製品等が挙げられる。Furthermore, the above-mentioned animal and vegetable oil sources include, for example, animal fats and oils such as lard, beef tallow, mutton tallow, horse fat, fish oil, whale oil, and milk fat; for example, soybean oil, linseed oil, safflower oil, sunflower oil, cottonseed oil, and kapok oil. , vegetable oils and fats such as olive oil, corn oil, palm oil, palm kernel oil, oilseed oil, irisope oil, porno tallow oil, and coconut oil; and hydrogenation thereof,
Examples include processed fats and oils obtained through treatments such as transesterification and fractionation, as well as processed fats and oil products such as butter, cream 9, margarine, and shortening.
さらに又前記の炭水化物給源としては、例えば米、小麦
、トウモロコシ、ジャガイモ、サツマイモ等の炭水化物
を多量に含む農産物；それらを製粉して得られる粉末化
物；前記の農産物から得られる、例えば米デンプン、小
麦デンプン、トウモロコシデンプン、ジャガイモデンプ
ン等のデンプン；デンプンを加工、変性して得られる、
例えばα−化デンプン、デキストリン、等の加工、変性
デンプン；例えば砂糖、ハチミツ、デンプン糖等の糖類
；例えばリンゴ、オレンジ、イチゴ、ブドウ等の果実の
果肉又は果汁等が挙げられる。Furthermore, the above-mentioned carbohydrate sources include agricultural products containing large amounts of carbohydrates such as rice, wheat, corn, potatoes, and sweet potatoes; powdered products obtained by milling them; and products obtained from the above-mentioned agricultural products, such as rice starch and wheat. Starches such as starch, corn starch, and potato starch; obtained by processing and modifying starch;
Examples include processed or modified starches such as pregelatinized starch and dextrin; saccharides such as sugar, honey, and starch sugar; and pulp or fruit juice of fruits such as apples, oranges, strawberries, and grapes.
酵素又は／及び微生物は魚肉又は魚肉とその他の原料と
の混合物に混合されると魚肉又は魚肉とその他の原料の
混合物中の蛋白質に作用し始めるので、当該混合後は、
当該混合物を適切な温度で適切な時間保持する必要があ
る。かかる温度と時間は使用する酵素又は／及び微生物
の種類や目的とするペースト状蛋白質材料の風味やゲル
化能の程度により、選択する必要があるが、通常は０〜
８０℃の温度と０．５分〜３０日間の時間が必要である
。また、この温度は最初から一定にコントロールしても
よいが、最初、ある特定の温度にコントロールし、その
後、それと異なる特定の温度にコントロールするという
ように多段階でコントロールしてもよい。さらに酵素又
は／及び微生物を魚肉に添加後は前記のように均質な混
合物とするため機械力を加えながら細かくするか又は混
合攪拌がなされるが、このように機械力を加えながら、
前記の温度及び時間の範囲内に保持してもよく、また、
均質な混合物が得られた段階で一旦、機械力を加えるの
をやめ、その後、熟成させ、前記の機械力を加えている
間及びその後の熟成を通して、当該混合物を前記の温度
及び時間の範囲内に保持するようにしてもよい。When enzymes and/or microorganisms are mixed with fish meat or a mixture of fish meat and other raw materials, they begin to act on the proteins in the fish meat or the mixture of fish meat and other raw materials, so after the mixing,
The mixture must be held at a suitable temperature for a suitable period of time. Such temperature and time need to be selected depending on the type of enzyme and/or microorganism used and the flavor and gelling ability of the target paste protein material, but usually 0 to
A temperature of 80°C and a time of 0.5 minutes to 30 days are required. Further, this temperature may be controlled to be constant from the beginning, but it may be controlled in multiple stages, such as initially being controlled to a certain specific temperature and then being controlled to a different specific temperature. Furthermore, after enzymes and/or microorganisms are added to fish meat, they are ground or mixed and stirred while applying mechanical force in order to make a homogeneous mixture as described above.
It may be maintained within the temperature and time ranges mentioned above, and
Once a homogeneous mixture is obtained, the application of mechanical force is stopped, and the mixture is aged within the above temperature and time range during the application of the mechanical force and throughout the subsequent ripening. It may also be kept at .
当該混合物の保持温度は、例えば０〜１５℃の低温域、
１５〜３５℃の中温域及び３５〜８０℃高温域に大きく
分けられ、酵素を使用する場合は、第１段階を高温域又
は中温域に保持し第２段階を低温域に保持するようにし
てもよく、微生物を併用する場合、まず第１段階を高温
域、中温域あるいは低温域で酵素のみで処理し、要すれ
ば冷却後微生物を添加し、均一に混合後、中温域又は低
温域に保持するようにすることもできる。微生物のみを
使用する場合は低温域又は中温域に保持することが好ま
しい。The holding temperature of the mixture is, for example, a low temperature range of 0 to 15°C,
It is broadly divided into a medium temperature range of 15 to 35 degrees Celsius and a high temperature range of 35 to 80 degrees Celsius, and when using enzymes, the first stage should be kept in the high temperature range or medium temperature range, and the second stage should be kept in the low temperature range. When microorganisms are used in combination, the first stage is treated with enzymes alone in a high temperature range, medium temperature range, or low temperature range, and if necessary, microorganisms are added after cooling, and after uniform mixing, the treatment is carried out in a medium temperature range or low temperature range. It is also possible to retain it. When only microorganisms are used, it is preferable to keep them in a low temperature range or a medium temperature range.
本発明の製造方法におけるペースト状蛋白質材料は通常
、全窒素骨に対する水溶性蛋白質の割合が５〜５０％（
但し原料として動物性蛋白質給源又は／及び植物性蛋白
質給源と併用する場合は５〜６０％）となるようにする
のが好ましく、５％未満ではゲル化能が大きく、またテ
クスチャー及び食感において“なめらかさ”が充分では
なく、逆に５０％（但し原料として動物性蛋白質給源又
は／及び植物性蛋白質給源と併用する場合は６０％）を
越えると“にがみ”が強くなり、好ましくない。The paste-like protein material used in the production method of the present invention usually has a ratio of water-soluble protein to total nitrogen bone of 5 to 50% (
However, when used in combination with an animal protein source and/or a vegetable protein source as a raw material, it is preferable to adjust the amount to 5 to 60%. If it is less than 5%, the gelling ability will be large, and the texture and texture will be reduced. On the other hand, if it exceeds 50% (60% when used in combination with an animal protein source and/or a vegetable protein source as a raw material), the "smoothness" becomes strong, which is undesirable.
このようにして得られたペースト状蛋白質材料はそのま
ま放置すると時間が経過するに従い、さらに蛋白質の分
解が進行し、目的とする物性、風味が変化してしまうの
で直ぐに流動状乃至液状食品の製造に使用し、その食品
の製造゛工程に含まれる熱処理工程で、当該材料中の酵
素又は／及び微生物を失活させるか又は、すぐに流動状
乃至液状食品の製造に使用しない場合は、凍結するか又
は噴霧乾燥等により乾燥するか、あるいは酵素又は／及
び微生物を失活させる作用を有する物質を添加する等し
て保存することが可能である。If the paste-like protein material obtained in this way is left as it is, as time passes, the protein will further decompose and the desired physical properties and flavor will change, so it cannot be used immediately for the production of fluid or liquid foods. The enzymes and/or microorganisms in the material are inactivated during the heat treatment process included in the food manufacturing process, or the material is frozen if it is not used immediately for the production of fluid or liquid food. Alternatively, it can be preserved by drying by spray drying or the like, or by adding a substance that has the effect of deactivating enzymes and/or microorganisms.
本発明で製造される目的生成物は魚肉からの蛋白質を多
量に含有し、例えば、離乳用食品、プリン様食品、豆腐
様食品、ヨーグルト様食品、ハンバーク用つなぎ又は具
、そぼろ状食品、蛋白飲料、スープ類、スプレッ°ド類
、病人・老人用流動食品、ソース類、茶わんむし様食品
、チーズ様食品、マヨネーズ様食品等の食品として、場
合によってはそのままの形で使用できるだけでなく、そ
のような食品の製造のための材料としても使用でき、き
わめて有用なものである。The target products produced in the present invention contain a large amount of protein from fish meat, and include, for example, weaning foods, pudding-like foods, tofu-like foods, yogurt-like foods, hamburger fillers or fillings, minced foods, and protein drinks. , soups, spreads, liquid foods for the sick and elderly, sauces, Chawanmushi-like foods, cheese-like foods, mayonnaise-like foods, etc. It can also be used as a material for manufacturing food products, making it extremely useful.
また、本発明で製造される目的生成物は例えば動物性蛋
白質類、植物性蛋白質類、動植物油脂類、炭水化物類等
と混合して、食品またはその材料として使用することも
できる。Further, the target product produced according to the present invention can be mixed with, for example, animal proteins, vegetable proteins, animal and vegetable oils, carbohydrates, etc., and used as foods or materials thereof.
以下に本発明の実施例を示す。Examples of the present invention are shown below.
実施例１
スケトウダラの冷凍スリ身を解凍して、密閉容器に入れ
、７０℃、４５分の熱処理を施す。内容物を取り出し、
これを肉挽機にかけ肉挽きしたもの１００ｇに、食塩３
．０ｇ、ピロリン酸ナトリウム０．２ｇを添加し、温情
機で混練し、加熱処理スリ身の播潰物を得た。Example 1 Frozen pollack surimi is thawed, placed in a sealed container, and heat-treated at 70° C. for 45 minutes. Take out the contents,
Grind this using a meat grinder, add 100g of meat, and add 3 tablespoons of salt.
．． 0 g and 0.2 g of sodium pyrophosphate were added and kneaded in a warming machine to obtain a crushed product of heat-treated Surimi.
この播潰物に、蛋白質分解酵素であるバンクレアチン（
Ｄｉｆｃｏ社製）０．１ｇ、雑菌発育抑制剤であるリゾ
チーム５ｍｇを各々少量の水に溶かして添加した。The proteolytic enzyme vancreatin (
0.1 g (manufactured by Difco) and 5 mg of lysozyme, which is a bacterial growth inhibitor, were each dissolved in a small amount of water and added.
添加終了後、播潰機のジャケットに温水を流して、高速
攪拌を開始し、混合物の温度が、５０〜５２℃になるよ
うに保ち、３０分間混練、攪拌を行った。After the addition was completed, hot water was poured into the jacket of the crusher and high-speed stirring was started.The temperature of the mixture was maintained at 50 to 52°C, and kneading and stirring were performed for 30 minutes.
その後、ジャケット流水の温度を７５℃まで昇温し、蛋
白質分解酵素を失活させる。Thereafter, the temperature of the jacket flowing water is raised to 75° C. to inactivate the proteolytic enzyme.
次いで播潰機のジャケット流水を冷水に切り換えて、混
合物の温度を１０℃まで冷却する。The jacket water of the disintegrator is then switched to cold water to cool the mixture to 10°C.
以上の操作により、本発明の目的生成物である白色ペー
スト状の蛋白質材料が得られた。Through the above operations, a white paste-like protein material, which is the target product of the present invention, was obtained.
得られた蛋白質材料は良質で極度に生菌数が少なく、ク
リーミイ−なテクスチャーを有し、他の食品素材との相
溶性に優れ、加熱加工してもその特性を失うことなく、
ざらつきの少ないものであった。The obtained protein material is of high quality, has an extremely low number of viable bacteria, has a creamy texture, is highly compatible with other food materials, and does not lose its properties even when heated.
It had less roughness.
実施例２
スケトウダラの冷凍スリ身を解凍して、密閉容器に入れ
、１２０℃、３０分の熱処理を施す。内容物を取り出し
、肉挽機にかけ、肉挽きしたもの１００ｇに、食塩３−
Ｏｇｚ第２リン酸ナトリウム０．２ｇを添加し、摺潰機
で混練し、加熱処理スリ身の襦潰物を得た。Example 2 Frozen pollack surimi is thawed, placed in a sealed container, and heat-treated at 120° C. for 30 minutes. Take out the contents, put it in a meat grinder, add 100g of minced meat, and add 3-3 minutes of salt.
0.2 g of Ogz dibasic sodium phosphate was added and kneaded using a grinder to obtain a crushed product of heat-treated Surimi.
この襦潰物に、蛋白質分解酵素であるプロティナーゼ［
アマノＡＪ （大野製薬製）０．１ｇとパパイン（エピ
オス薬品層）０．０２ｇ、雑菌発育抑制剤であるリゾチ
ーム５ＩＩ１ｇを各々少量の水に溶かして添加した。Proteinase, a proteolytic enzyme [
0.1 g of Amano AJ (manufactured by Ohno Pharmaceutical Co., Ltd.), 0.02 g of papain (Epios Pharmaceutical Co., Ltd.), and 1 g of lysozyme 5II, which is a bacterial growth inhibitor, were each dissolved in a small amount of water and added.
添加終了後、摺潰機のジャケットに温水を流して、高速
攪拌を開始し、混合物の温度が、５０〜５２℃になるよ
うに保ち、３０分間混練、攪拌を行った。After the addition was completed, hot water was poured into the jacket of the grinder and high-speed stirring was started.The temperature of the mixture was maintained at 50 to 52°C, and kneading and stirring were carried out for 30 minutes.
その後、ジャケット流水の温度を７５℃まで昇温し、蛋
白質分解酵素を失活させる。Thereafter, the temperature of the jacket flowing water is raised to 75° C. to inactivate the proteolytic enzyme.
次いで摺潰機のジャケット流水を冷水に切り換えて、混
合物の温度を１０℃まで冷却する。The jacket water of the grinder is then switched to cold water to cool the mixture to 10°C.
以上の操作により、本発明の目的生成物である白色ペー
スト状の蛋白質材料が得られた。Through the above operations, a white paste-like protein material, which is the target product of the present invention, was obtained.
得られた蛋白質材料は良質で極度に生菌数が少なく、ク
リーミイ−なテクスチャーを有し、他の食品素材との相
溶性に優れ、加熱加工してもその特性を失うことなく、
ざらつきの少ないものであった。The obtained protein material is of high quality, has an extremely low number of viable bacteria, has a creamy texture, is highly compatible with other food materials, and does not lose its properties even when heated.
It had less roughness.
実施例３
スケトウダラの冷凍落し身を解凍して、密閉容器に入れ
、１００℃、３０分の熱処理を施す。内容物を取り出し
、肉挽機にかけ、肉挽きしたもの１００ｇに、食塩３．
０ｇ、ピロリン酸ナトリウム０．２ｇを添加し、摺潰機
で混練し、加熱処理菌し身の播潰物を得た。Example 3 Frozen pollock pollack lees are thawed, placed in a sealed container, and heat-treated at 100° C. for 30 minutes. Take out the contents, put it in a meat grinder, add 100g of ground meat and 3.
0 g and 0.2 g of sodium pyrophosphate were added and kneaded using a grinder to obtain a crushed product of heat-treated bacterial meat.
この播潰物に、蛋白質分解酵素であるプロナーゼ（科研
化学製）０．０５ｇとプロティナーゼ「アマノＡＪ （
大野製薬製）０．０５ｇ、雑菌発育抑制剤であるリゾチ
ーム５ｍｇを各々少量の水に溶かして添加した。Add 0.05 g of pronase (manufactured by Kaken Chemical Co., Ltd.), which is a proteolytic enzyme, and proteinase “Amano AJ (
0.05 g (manufactured by Ohno Pharmaceutical Co., Ltd.) and 5 mg of lysozyme, which is a bacterial growth inhibitor, were each dissolved in a small amount of water and added.
添加終了後、摺潰機のジャケットに温水を流して、高速
攪拌を開始し、混合物の温度が、５４〜５６℃になるよ
うに保ち、２５分間混線、攪拌を行った。After the addition was completed, hot water was poured into the jacket of the grinder and high-speed stirring was started. The temperature of the mixture was maintained at 54 to 56° C., and mixed and stirred for 25 minutes.
その後、ジャケット流水の温度を７５℃まで昇温し、蛋
白質分解酵素を失活させる。Thereafter, the temperature of the jacket flowing water is raised to 75° C. to inactivate the proteolytic enzyme.
次いで摺潰機のジャケット流水を冷水に切り換えて、混
合物の温度を１０℃まで冷却する。The jacket water of the grinder is then switched to cold water to cool the mixture to 10°C.
以上の操作により、本発明の目的生成物である白色ペー
スト状の蛋白質材料が得られた。Through the above operations, a white paste-like protein material, which is the target product of the present invention, was obtained.
得られた蛋白質材料は良質で極度に生菌数が少なく、ク
リーミイ−なテクスチャーを有し、他の食品素材との相
溶性に優れ、加熱加工してもその特性を失うことな（、
ざらつきの少ないものであった。The obtained protein material is of high quality, has an extremely low number of viable bacteria, has a creamy texture, is highly compatible with other food materials, and does not lose its properties even when heated.
It had less roughness.
実施例４
スケトウダラの冷凍落し身を解凍して、密閉容器に入れ
、１２０℃、３０分の熱処理を施す。内容物を取り出し
、肉挽機にかけ、肉挽きしたちの１００ｇに、食塩３．
０ｇ、第２リン酸ナトリウム０．２ｇを添加し、摺潰機
で混練し、加熱処理菌し身の播潰物を得た。Example 4 Frozen pollock pollack lees are thawed, placed in an airtight container, and heat-treated at 120° C. for 30 minutes. Take out the contents and put it through a meat grinder, add 100g of the meat grinder and 3.
0g of dibasic sodium phosphate and 0.2g of dibasic sodium phosphate were added, and the mixture was kneaded using a grinder to obtain a crushed product of heat-treated bacterial meat.
この播漬物に蛋白質分解酵素であるパンクレアチン（Ｄ
ｉｆｃｏ社製）０．０５ｇとパパイン（エピオス薬品層
）０．０２ｇ、雑菌発育抑制剤であるリゾチーム５ｍｇ
を各々少量の水に溶かして添加した。Pancreatin (D), a proteolytic enzyme, is added to this pickle.
ifco) 0.05g, papain (Epios Pharmaceutical Layer) 0.02g, and 5mg of lysozyme, a bacterial growth inhibitor.
Each was dissolved in a small amount of water and added.
添加終了後、摺潰機のジャケットに温水を流して、高速
攪拌を開始し、混合物の温度が５４〜５６℃になるよう
に保ち、３０分間混線、攪拌を行った。After the addition was completed, hot water was poured into the jacket of the grinder and high-speed stirring was started, the temperature of the mixture was maintained at 54 to 56° C., and mixed and stirred for 30 minutes.
その後、ジャケット流水の温度を７５℃まで昇温し、蛋
白質分解酵素を失活させる。Thereafter, the temperature of the jacket flowing water is raised to 75° C. to inactivate the proteolytic enzyme.
次いで摺潰機のジャケット流水を冷水に切り換えて、混
合物の温度を１０℃まで冷却する。The jacket water of the grinder is then switched to cold water to cool the mixture to 10°C.
以上の操作により、本発明の目的生成物である白色ペー
スト状の蛋白質材料が得られた。Through the above operations, a white paste-like protein material, which is the target product of the present invention, was obtained.
得られた蛋白質材料は良質で極度に生菌数が少なく、ク
リーミイ−なテクスチャーを有し、他の食品素材との相
溶性に優れ、加熱加工してもその特性を失うことなく、
ざらつきの少ないものであった。The obtained protein material is of high quality, has an extremely low number of viable bacteria, has a creamy texture, is highly compatible with other food materials, and does not lose its properties even when heated.
It had less roughness.
Claims (1)
蛋白質分解酵素又は／及び蛋白質を消化する微生物を作
用させ、魚肉に含まれる蛋白質の物性を変化させること
を特徴とするペースト状の蛋白質食品または蛋白質材料
の製造方法。While or after the heat-treated fish meat is shredded,
A method for producing a paste-like protein food or protein material, characterized in that the physical properties of proteins contained in fish meat are changed by applying a proteolytic enzyme and/or a microorganism that digests proteins.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59075557A JPS60217879A (en) | 1984-04-14 | 1984-04-14 | Preparation of pasty proteinous food or proteinous material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59075557A JPS60217879A (en) | 1984-04-14 | 1984-04-14 | Preparation of pasty proteinous food or proteinous material |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60217879A true JPS60217879A (en) | 1985-10-31 |
| JPH0472503B2 JPH0472503B2 (en) | 1992-11-18 |
Family
ID=13579598
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59075557A Granted JPS60217879A (en) | 1984-04-14 | 1984-04-14 | Preparation of pasty proteinous food or proteinous material |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60217879A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63112951A (en) * | 1986-06-26 | 1988-05-18 | Yasuzo Uchida | Preparation of pasty protein material or protein food from crustacean |
| JPS642557A (en) * | 1987-02-06 | 1989-01-06 | Yasuzo Uchida | Preparation of protein raw material |
| JPS642558A (en) * | 1987-02-06 | 1989-01-06 | Yasuzo Uchida | Preparation of protein raw material |
| JP2012179046A (en) * | 2011-02-07 | 2012-09-20 | Komatsu Suisan Kk | Whitebait paste and method for manufacturing the same |
-
1984
- 1984-04-14 JP JP59075557A patent/JPS60217879A/en active Granted
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63112951A (en) * | 1986-06-26 | 1988-05-18 | Yasuzo Uchida | Preparation of pasty protein material or protein food from crustacean |
| JPS642557A (en) * | 1987-02-06 | 1989-01-06 | Yasuzo Uchida | Preparation of protein raw material |
| JPS642558A (en) * | 1987-02-06 | 1989-01-06 | Yasuzo Uchida | Preparation of protein raw material |
| JP2012179046A (en) * | 2011-02-07 | 2012-09-20 | Komatsu Suisan Kk | Whitebait paste and method for manufacturing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0472503B2 (en) | 1992-11-18 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EXPY | Cancellation because of completion of term |