JP2003334038A - Enzyme preparation for paste product containing pectin esterase - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for imparting a new texture to a fishery paste product or a livestock meat paste product. <P>SOLUTION: The fishery paste product or livestock meat paste product is obtained by using pectin esterase and pectin in combination. <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to 1) an enzyme preparation for a fish paste product or a meat paste product containing pectinesterase and pectin, 2) a method for producing a fish paste product or a meat paste product using the enzyme preparation, and 3) a pectin esterase. And a method for producing a fish paste product or a meat paste product using pectin.

[0002]

2. Description of the Related Art Pectin is one of the polysaccharides contained in fruits and vegetables. The methoxyl content is 7 depending on the ratio (methoxyl content) in which the carboxyl group becomes an ester.
% Pectin with a high methoxyl pectin (HM
P), pectin smaller than 7% is called low methoxyl pectin (LMP).

HMP is used for manufacturing jam, jelly and the like. These are one of the traditional gel foods, but for gelation, it is necessary to add a high concentration water-soluble solute such as sugar and to cause hydrogen bonding by lowering pH due to acid. Therefore, at the present time when low-calorie orientation is strong, combined use of LMP is being promoted.

LMP forms an ionic bond type gel in the presence of polyvalent metal ions such as calcium and magnesium. Unlike HMP, it does not require sugar, so it is used for applications such as preparing salads and desserts, and coating food surfaces.

Regarding the role of pectin gel in a paste product of livestock meat, there is an application to reduce browning when it is added to sausage under pressure and heating (Japanese Patent Laid-Open No. 2000-279132). In the example at this time, pectin was gelled with calcium in advance and then added as a raw material, and the cut pectin gel was cut and dispersed in the sausage.

A so-called reed is generally required as the quality of a fish paste product or a meat paste product. The reed of the paste product is a physical texture consisting of factors such as strength, crispness, and texture, and when evaluating the goodness of reed,
It is said that strength and crispness are the most important points ("New Edition Food Industry General Dictionary" edited by the Japan Food Industry Association)
Korin (see 1993 issue).

Various formulations are currently marketed to enhance the strength of fish paste products and meat paste products.

[0008] For example, a chemical preparation containing calcium carbonate, calcined calcium or the like as a main component, a preparation containing sodium carbonate, trisodium phosphate, polymerized phosphate or the like as a main component, and an enzymatic preparation containing transglutaminase And so on.

[0009]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a method or preparation which has an unprecedented strength and is crisp.

[0010]

[Means for Solving the Problems] A fish paste product and a meat paste product are products in which the eluted protein is gelated by heating. The present inventor has found that the pectin gel is superposed on the meat gel to improve strength and crispness, and has completed the present invention.

That is, the present invention comprises 1) a pectinesterase and pectin, and, if necessary, a calcium salt as an active ingredient, an enzyme preparation for a fish paste product or a meat paste product, 2) a pectin esterase and pectin, And a method for producing a fish paste product or a meat paste product using an enzyme preparation for a fish paste product or a meat paste product, which contains calcium salt as an active ingredient as necessary, and 3) pectinesterase and pectin, and if necessary The present invention relates to a method for producing a fish paste product or a live meat paste product, which is characterized by using a calcium salt in combination as an active ingredient.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below.

Examples of the fish paste products and animal meat paste products to which the present invention is applied include kamaboko, fried kamaboko, crab foot kamaboko, bamboo rings, fish meat ham / sausage, sausage and ham.

When pectin gel is allowed to coexist in a paste product, there are two points to be noted. One is the binding mode of the gel, and it is the degree of freedom in designing the composition of the paste product that the gel is an ionic bond type gel with a polyvalent metal ion rather than a hydrogen bond that requires sugar and acid. Desirable to think. The second is the timing of gel formation. If gelling has already occurred at the raw material stage, the pectin gel that has been sheared and divided during the manufacturing process of the paste product will
Since it will be in a state of being dispersed in the protein gel, which is not desirable in terms of physical properties, it is desirable that the pectin gel can be formed at the same timing as that of the protein gel.

In order to satisfy these requirements, pectin having a relatively large amount of methoxyl group is added to the raw material, and then the methoxyl group in pectin is decomposed into a carboxyl group upon heating, which is mediated by polyvalent ions such as calcium. It may be gelled. Further, since the methoxyl group in pectin is not easily decomposed by heating, it is necessary to use pectinesterase together. Pectin and pectinesterase may be added to the raw materials collectively as a preparation for the convenience of use, or they may be added individually in any order without any difference in function. If the polyvalent ion such as calcium is already contained in the raw material in a sufficient amount, it is not necessary to add it newly, but if it is insufficient, it is necessary to add the amount necessary for gelation.

Pectin esterase (EC 3.1.1.
11) is an enzyme that hydrolyzes the ester bond of the methoxyl group of pectin (poly α-D galacturonic acid) into methanol and pectic acid. It is known that the generated carboxyl group binds via a divalent cation to increase the viscosity of pectin and change the physical properties of plants. Pectinesterase is used in plants such as white clover, alfalfa, tobacco, tomato, and grapefruit, Coniophera cerebel.
la, Aspergillus, Penicilliu
m, Erwinia, Xanthomonas cam
It is present in microorganisms such as pestris.

The pectinesterase used in the present invention may be of plant origin, microorganism origin, or any kind. For example, a pectinesterase derived from orange peel manufactured by Sigma and an R manufactured by DSM, which is commercially available in Europe and the United States, as an enzyme for jam production.
Aspase made by avidase and Novozymes
Novosh from gillus aculeatus
ape and the like. In addition to the produced pectinesterase, an extract of plant tissue containing the pectinesterase or a culture solution of a microorganism can be used.

In the present invention, the activity of pectinesterase is 1 mmol from pectin at pH 4.8 and 30 ° C.
The titer of the enzyme that liberates an equal amount of acid in 1 minute is 1 P. E.
U. Stipulate. Now, in the enzyme preparation of the present invention, the amount of pectinesterase used is usually 0.1 to 50 P./g. E. U. , Preferably 1-30 P. E. U. Is. Even when pectinesterase and pectin are separately added to livestock meat and fish meat in the form of enzyme preparation, 0.1 to 50 pectinesterase is added per 1 g of pectin used in combination.
P. E. U. , Preferably 1-30 P. E. U. It is desirable to add some. Whether used in the form of enzyme preparation or not used in the form of enzyme preparation, the amount of pectin is usually 0.001 to 0.5 g per 1 g of fish meat or meat,
It is preferably adjusted to 0.003 to 0.1 g. Further, in addition to pectinesterase and pectin, calcium salt such as calcium chloride may be added to the enzyme preparation. Further, when the pectinesterase is not used in the form of an enzyme for livestock meat and fish meat, calcium salts such as calcium chloride and calcium lactate may be used together with pectinesterase and pectin. Needless to say, other substances such as excipients and stabilizers other than the above may be used in combination.

[0019]

The present invention will be described in more detail below with reference to examples, but the technical scope of the present invention is not limited to these examples.

The physical properties of the fish paste products and the meat paste products produced in the examples were evaluated by measuring the breaking stress (hardness) and breaking distance (cutting) with a texture analyzer as follows.

That is, the breaking stress and the breaking distance were measured by a texture analyzer TA-XT Plus manufactured by Stable Micro Systems using a 5 mm spherical plunger at a speed of 6 cm / min. The shape of the sample was 30 mm in diameter and 30 mm in height for the fish paste product, and 21 mm in diameter and 20 mm for the meat paste product. The stress required for the sample to break was expressed as the breaking stress, and the distance traveled by the plunger before breaking was expressed as the breaking distance. The higher the value of the measured breaking stress, the harder it is. Further, the lower the measured value of the breaking distance is, the better the crispness is. For fish paste products, the hardness is 8
It is shown by the stress when pushed in by 8 mm (8 mm stress).

Example 1 (Steamed kamaboko) Pectinesterase 10 cc (100 PEU)
To 10 g of pectin and 1.47 g of calcium chloride were added to prepare an enzyme preparation.

30 g of salt and 400 g of ice water were added to 1000 g of FA-class frozen surimi crushed into flakes,
Stir well with a silent cutter. Next, potato starch "Essan Ginrei" (manufactured by Ajinomoto Co., Inc.) 50 g, sugar 5
0 g, mirin 20 g, umami seasoning “Ajinomoto” (manufactured by Ajinomoto Co.) 10 g, and enzyme preparation 21.47 with the above-mentioned composition
After adding g, the final product temperature is 8 to 1 with a silent cutter.
It stirred so that it might become 2 degreeC. The amount of pectinesterase added was 10 P.s./g of pectin. E. U.
Met. The thus-obtained meat is filled in a casing tube, heated at 40 ° C. for 30 minutes and allowed to sit,
A casing kamaboko was obtained by heating at 85 ° C. for 40 minutes (Sample 1).

As a control, a kamaboko was trial-produced without adding the above enzyme preparation (Sample 2).

The results of measuring the physical properties of these trial-made kamaboko using a texture analyzer and the results of sensory evaluation are shown in Table 1 below.

[0026]

[Table 1]

From the results in the above table, it can be seen that Sample 1 is harder than Sample 2 and has a crisp texture. In addition, the organoleptic evaluation ⊚ indicates an extremely excellent texture, and Δ indicates a slightly lacking hardness and a crisp texture.

Example 2 (sausage) Pectinesterase 15 cc (150 PEU)
15 g of pectin and 1.1 g of calcium chloride were added to give an enzyme preparation.

750 g of pork arm red meat, 375 g of pork backfat, 300 g of ice water, 27 g of salt, 37.5 g of sugar, 0.15 g of sodium nitrite, 0.45 of sodium ascorbate.
g, umami seasoning "Ajinomoto" (manufactured by Ajinomoto Co., Inc.) 4.5
g, spices 3.75 g, and the above-mentioned mixed enzyme preparation 3
1.1 g was blended and cut with a silent cutter for about 10 minutes to give a finished meat that was finished so that the final temperature was 10 ° C. The amount of pectinesterase added is
10 P. per 1 g of pectin. E. U. Met. This kneaded meat was filled in an artificial collagen casing having a diameter of 21 mm, dried at 60 ° C. for 30 minutes, smoked at 60 ° C. for 10 minutes, and steam heated at 75 ° C. for 30 minutes to obtain sausage (Sample 1).

As a control, a sausage was trial-produced under the same conditions except that the above enzyme preparation was not added (Sample 2). Also,
A sausage to which 3 g of polymerized phosphate was added instead of the above enzyme preparation was produced as a prototype (Sample 3).

The results of measuring the physical properties of these three kinds of sausages with a texture analyzer are shown in Table 2 below.

[0032]

[Table 2]

As shown in the above table, it is understood that Sample 1 has the same hardness as Sample 3 and has a crisp texture.

[0034]

INDUSTRIAL APPLICABILITY According to the present invention, by combining pectinesterase and pectin, a pectin gel is formed in a fish paste product and a meat paste product, whereby a crisp texture can be obtained.

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Claims (6)

[Claims] 1. An enzyme preparation for a fish paste product or a meat paste product, which comprises pectinesterase and pectin as active ingredients. 2. The enzyme preparation for fish paste products or meat paste products according to claim 1, which further contains calcium salt as an active ingredient. 3. A method for producing a fish paste product or a live meat paste product, which comprises using the enzyme preparation according to claim 1. 4. A method for producing a fish paste product or a live meat paste product, which comprises using the enzyme preparation according to claim 2. 5. A method for producing a fish paste product or a meat paste product, which comprises using pectinesterase and pectin. 6. The method for producing a fish paste product or a live meat paste product according to claim 5, wherein a calcium salt is further added.