JP6244793B2 - Method for producing protein-containing food and enzyme preparation for modifying protein-containing food - Google Patents

Description

  The present invention relates to a method for producing a protein-containing food and an enzyme preparation for modifying a protein-containing food, wherein glucose oxidase, calcium oxide and sodium bicarbonate are added to the protein-containing food material.

  Processed livestock products such as ham and sausage, marine products such as salmon, marine products such as shrimp processed foods, protein-containing foods such as cooked rice foods, bread and noodles, improve yields and improve product costs Attempts have been made to lower However, since foods with such high yields are far from the original physical properties, techniques for supplementing the physical properties are important. So far, techniques for improving physical properties by a protein cross-linking reaction with transglutaminase and an oxidation reaction for cross-linking SH groups of proteins to generate disulfide bonds (S-S bonds) are known.

  In shrimp processed foods such as boiled shrimp, fried shrimp, shrimp fried shrimp, shrimp tempura, shrimp cutlet, etc., which are protein-containing foods, improving the yield of shrimp is essential to directly affect the manufacturing cost, and yield improvers are often used . It is known that when shrimp is heat-treated, the succulent feeling is lost, and the texture changes to a hard and crisp texture. Several attempts have been made to solve these problems. In general, a method of treating shrimp with an alkaline agent such as a phosphate or a pH adjuster is used.

  Patent Document 1 discloses a method of improving the texture with a shrimp surface improver containing potassium carbonate, calcium oxide, tripotassium citrate, trisodium citrate, sodium chloride, sodium glutamate and water. However, when treated with such an alkaline agent, the “yield” of the shrimp is greatly improved, but the texture becomes a sizzle that absorbs water, and the “fiber feeling” is a physical property peculiar to shrimp. (The strength of the stress felt in the teeth that repeatedly and intermittently continues for several layers when the shrimp is bitten) is reduced, and the texture of the shrimp is greatly different. In particular, for foods that require the original texture of shrimp, such as shrimp cutlet and fried shrimp, techniques for improving the texture of the savory are very important.

  Patent Document 2 is characterized in that it is immersed in an aqueous solution containing glucose, glucose oxidase and hydrogen peroxide-degrading enzyme, then immersed in an aqueous solution containing sodium bicarbonate and / or polymerized phosphate, then boiled and freeze-dried. A method for producing freeze-dried shrimp is disclosed. There is a description that the protein structure of shrimp is cross-linked by hydrogen peroxide produced by glucose oxidase, and shrimp in which softness and chewy texture coexisting with shrimp are restored by hot water such as freeze-dried shrimp. It is described that a texture can be obtained. However, this method is a method of immersing in stages, and when used as an enzyme preparation mixed with baking soda and glucose as a substrate, browning occurs, and further, the activity decreases during storage of glucose oxidase. Occurs.

  Patent Document 3 discloses a method of treating shrimp with a solution containing transglutaminase, trisodium citrate, calcium oxide and yeast extract. This method is an excellent method and can improve the “hardness” of the surface while improving the yield. Particularly in the case of calcium oxide, the effect of improving the “hardness” of transglutaminase can be exerted more strongly than other alkali materials. However, this technique cannot increase the “fibre feeling” inside the shrimp. For this solution, the addition of glucose oxidase is effective. However, when glucose oxidase is mixed with calcium oxide and glucose as a substrate for glucose oxidase to prepare a similar preparation, the glucose oxidase activity after storage by calcium oxide is also reduced. A significant drop occurs.

  From the above techniques, as a shrimp modification technique such as fried shrimp, a technique for improving the yield while maintaining the “fiber feeling” inside the shrimp and the “hardness” of the surface has been constructed. However, when glucose oxidase and substrate glucose are combined with calcium oxide or baking soda, which is an alkaline material, problems such as a decrease in glucose oxidase activity during storage of the preparation and browning of the preparation during high-temperature storage occur. It was.

Japanese Patent No. 3590615 Japanese Patent No. 4344294 JP 2007-14248 A

  The purpose of the present invention is to obtain a protein-containing food having natural properties inherent to the protein-containing food even when the yield is improved by using an alkaline agent such as a pH adjuster in the protein-containing food such as shrimp processed food. Another object of the present invention is to provide a method for producing a protein-containing food, and an enzyme preparation for protein-containing food modification that ensures long-term storage stability.

As a result of intensive studies, the present inventors have found that the above object can be achieved by using glucose oxidase, calcium oxide and sodium bicarbonate, and have completed the present invention. That is, the present invention is as follows.
(1) A method for producing a protein-containing food, which comprises adding glucose oxidase, calcium oxide and sodium bicarbonate to a food material containing protein.
(2) The addition amount of glucose oxidase is 0.001 to 5 U per gram of food material, the addition amount of calcium oxide is 0.00003 g to 0.01 g per gram of food material, and the addition amount of baking soda is per gram of food material The method according to (1), which is 0.0003 g to 0.1 g.
(3) The method according to (1) or (2), further comprising adding glucose to a food material containing protein.
(4) The method according to (3), wherein the amount of glucose added is 0.00001 g to 1 g per gram of food material.
(5) The method according to (1) to (4), wherein the protein-containing food is a shrimp processed food.
(6) An enzyme preparation for protein-containing food modification containing glucose oxidase, calcium oxide and sodium bicarbonate as active ingredients.
(7) The preparation according to (6), wherein the content of calcium oxide is 0.000015 to 0.2 g per 1 U of glucose oxidase and the content of baking soda is 0.00015 to 2 g per 1 U of glucose oxidase.
(8) The preparation according to (6) or (7), further containing glucose as an active ingredient.
(9) The preparation according to (8), wherein the glucose content is 0.000005 to 20 g per 1 U of glucose oxidase.
(10) The preparation according to (6) to (9), wherein the protein-containing food is a shrimp processed food.

According to the present invention, the texture of protein-containing foods including shrimp processed foods can be improved.

  The protein-containing food of the present invention is a food material containing protein (for example, meat such as beef, pork and chicken, fish and shellfish, shrimp, crab, octopus, squid and other marine products, beans, wheat and other grains, milk, Eggs, etc.), specifically, processed meat products such as ham and sausage, marine products such as salmon, processed fish products such as shrimp processed food, tofu, cooked rice food, bread, noodles, Includes dairy products and processed egg products.

  Examples of the shrimp processed food of the present invention include boiled shrimp, fried shrimp, fried shrimp, shrimp tempura, shrimp cutlet and the like. In addition, frozen products, aseptic packaging products, retort products, dried products, and canned products using these are also included. The shrimp used as the raw material for the shrimp processed food of the present invention may be any kind of shrimp such as Banamei, Black Tiger, Pubaran, White, Pink.

  Glucose oxidase, calcium oxide and sodium bicarbonate are used in the method for producing a protein-containing food according to the present invention and the enzyme preparation for protein-containing food modification, and glucose is further used as necessary. Glucose oxidase catalyzes a reaction that produces gluconic acid and hydrogen peroxide using glucose, oxygen, and water as substrates. Hydrogen peroxide produced by this reaction promotes the formation of SS bonds (disulfide bonds) by oxidizing the SH groups in the protein and creates a cross-linked structure in the protein. Glucose oxidase is known to have various origins such as those derived from microorganisms such as Neisseria gonorrhoeae and plants, but the enzyme used in the present invention may be any enzyme having this activity, Any one is acceptable. Moreover, it may be a recombinant enzyme. An example is a glucose oxidase derived from a microorganism marketed by Shin Nippon Chemical Industry Co., Ltd. under the trade name “Sumiteam PGO”. Although many commercially available products are mixed with catalase preparations, they may be mixed with other preparations as long as they have glucose oxidase activity.

  In the method for producing a protein-containing food of the present invention, the amount of glucose oxidase added is preferably 0.001 to 5 U, more preferably 0.05 to 2 U, and more preferably 0.1 to 2 U per 1 g of food material such as meat, shrimp, and wheat flour. 1U is more preferable. If it is lower than this range, a remarkable effect is not seen, and if it is high, the effect is not particularly changed and there is no cost advantage. Regarding glucose oxidase activity, hydrogen peroxide is produced by allowing glucose oxidase to act in the presence of oxygen using glucose as a substrate, and peroxidase to act on the produced hydrogen peroxide in the presence of aminoantipyrine and phenol. The color tone exhibited by the produced quinoneimine dye is measured and quantified at a wavelength of 500 nm. The amount of enzyme required to oxidize 1 μmol of glucose per minute was defined as 1 U (unit).

  The amount of the calcium oxide of the present invention is from 0.00003 g to 0.01 g, preferably from 0.00005 to 0.005 g, more preferably from 0.0001 to 0.001 g, per 1 g of the food material. The shape of calcium oxide may be any of powder, paste, and suspension. An example is calcined calcium shells sold by NC Corporation.

  The amount of the baking soda of the present invention is 0.0003 to 0.1 g, preferably 0.0005 to 0.05 g, more preferably 0.001 to 0.01 g, per 1 g of the food material. The shape of the baking soda may be any of powder, paste, and suspension. An example is sodium bicarbonate sold by Asahi Glass Co., Ltd.

  The amount of glucose of the present invention is 0.00001 to 1 g, preferably 0.00005 to 0.1 g, more preferably 0.0001 to 0.01 g, per 1 g of food material. The shape of glucose may be any of powder, paste, and suspension. Anhydrous crystalline glucose sold by Cargill Japan is an example.

  In the method for producing a protein-containing food according to the present invention, glucose oxidase, calcium oxide, sodium bicarbonate and glucose may be added in any step of the production process. Moreover, the order in which each raw material is added and acted on the raw material is not particularly limited, and they may be added simultaneously or separately. For example, in the case of shrimp processed food, it may be added to an immersion liquid in which shrimp is immersed for water absorption, or glucose oxidase may be added after the immersion and before the heating step. Moreover, you may make it act by sprinkling an enzyme solution to the shrimp after a heating.

  The reaction time of glucose oxidase is not particularly limited as long as the enzyme can act on the substrate substance, and may be allowed to act for a very short time or conversely for a long time. 1 minute to 24 hours are preferable, 5 minutes to 24 hours are more preferable, and 5 minutes to 4 hours are more preferable. Further, the reaction temperature may be any temperature as long as the enzyme maintains activity, but it is preferable that the reaction temperature be 0 to 80 ° C. as a practical temperature. That is, sufficient reaction time can be obtained through a normal immersion / heating process.

  In addition to glucose oxidase, calcium oxide, baking soda, enzymes such as transglutaminase, excipients such as glucose, dextrin, starch, modified starch, reduced maltose, vegetable proteins, proteins such as gluten, egg white, gelatin, casein, sodium glutamate, Seasonings such as animal extracts, seafood extracts, protein hydrolysates, protein partial decomposition products, protein raw materials, alkaline agents (pH adjusters) such as sodium carbonate and potassium carbonate, chelating agents such as gluconic acid and citrate, Other food additives such as redox agents such as sodium ascorbate, glutathione and cysteine, alginic acid, citrus, oils and fats, pigments, acidulants, and flavors may be used in combination. In particular, when transglutaminase is used simultaneously with an alkaline agent, the original texture of the food can be maintained while improving the yield.

  In the method for producing shrimp processed food of the present invention, “fiber feeling” is conspicuously imparted to shrimp processed food as an effect of allowing glucose oxidase to act on shrimp. “Fibre sensation” refers to a layered texture inside shrimp. Since hydrogen peroxide produced by glucose oxidase has a small molecular weight, it is considered that it easily penetrates into the interior and has an effect of improving physical properties by being given SS bonds.

    By mixing glucose oxidase, calcium oxide and sodium bicarbonate, the protein-containing food preparation enzyme preparation of the present invention can be obtained. Furthermore, enzymes such as transglutaminase, excipients such as glucose, dextrin, starch, modified starch, and reduced maltose, proteins such as plant protein, gluten, egg white, gelatin, and casein, sodium glutamate, animal extracts, seafood extracts, and protein hydrolysis Seasonings such as products, protein partial degradation products, protein raw materials, sodium carbonate, potassium carbonate, and other alkaline agents (pH adjusters), gluconic acid, citrate and other chelating agents, sodium ascorbate, glutathione, cysteine, etc. Other food additives such as a redox agent, alginic acid, citrus, fats and oils, pigments, acidulants, and fragrances may be added and mixed. The enzyme preparation of the present invention may be in any form of liquid, paste, granule or powder. In addition, the amount of glucose oxidase, calcium oxide and sodium bicarbonate in the enzyme preparation is more than 0% and less than 100%, but the amount of calcium oxide per 1 glucose oxidase is preferably 0.000015 to 0.2 g. 00002-0.1g is more preferable and 0.00005-0.02g is still more preferable. The amount of sodium bicarbonate per 1U of glucose oxidase is preferably 0.00015 to 2 g, more preferably 0.00025 to 1 g, still more preferably 0.0005 to 0.2 g. Moreover, when adding glucose, 0.000005-20g is preferable, as for the quantity of glucose per glucose oxidase 1U, 0.000025-2g is more preferable, and 0.0016-0.005g is still more preferable.

  The following examples further illustrate the present invention. The present invention is not limited in any way by these examples.

100 g of frozen vanaame shrimp (26-30 animals / lb, size often used for fried shrimp) was thawed in running water for 2 hours. To the thawed shrimp, city water, and salt in the amounts shown in Table 1, the glucose oxidase preparation “Sumiteam PGO” (manufactured by Shin Nippon Chemical Industry Co., Ltd., 2000U / g; sometimes referred to as GO), calcium oxide, sodium bicarbonate and glucose were added and dissolved, and mixed by tumbling at 4 ° C. for 2 hours. After tumbling, the water was drained, and boil heating was performed at 95 ° C. for 90 seconds in the thermostatic layer. After cooling with ice water for 60 seconds, the shrimp weight was measured, and the heating yield was calculated. The heating yield is a value obtained by dividing the shrimp weight after heating by the shrimp weight before immersion. Moreover, the pH of the remaining liquid after shrimp immersion was measured. Furthermore, in order to confirm the texture of the shrimp after heating, the “fiber feeling” was evaluated in increments of 0.5 from 0 to 5 points by sensory evaluation by five persons in charge. Below, the sensory score in the table means that 5 points are very good, 4 points are quite good, 3 points are good, 2 points are slightly bad, 1 point is bad, and the average score of 5 panelists It is. “Fibrous sensation” was defined as the intensity of stress felt in teeth that repeatedly and intermittently occurred over several layers when biting.

The results are shown in Table 3. The additive-free # 1 test plot had a “fiber feeling” inherent in shrimp and was very excellent in texture, but the production cost was high because the yield was small. In contrast, the calcium oxide or baking soda-added products in the test sections of # 2 and # 3 improved the yield of shrimp due to the action of the alkali, but had a crisp texture due to the absorption of water. In contrast, # 4 GO and glucose-added products were preferred because “fibre sensation” was improved, but the yield was not improved, resulting in increased costs. On the other hand, the test plots of # 5 and # 7 had good “fiber feeling”, improved yield, and improved.

  Furthermore, in order to confirm the addition rate of glucose oxidase and glucose effective in texture, and to confirm the addition rate of calcium oxide and sodium bicarbonate effective in yield, the same method as in Example 1 is shown in Table 1. Add the amount of glucose oxidase and glucose, calcium oxide and sodium bicarbonate as shown in Table 4 to thawed shrimp, city water, salt and glucose, dissolve, mix by tumbling at 4 ° C for 2 hours, and boil shrimp. Produced. After tumbling, the water was drained, and boil heating was performed at 95 ° C. for 90 seconds in the thermostatic layer. After cooling with ice water for 60 seconds, the shrimp weight was measured, and the heating yield was calculated. The heating yield is a value obtained by dividing the shrimp weight after heating by the shrimp weight before immersion. Furthermore, in order to confirm the texture of the shrimp after heating, the “fiber feeling” was evaluated in increments of 0.5 from 0 points to 5 points by sensory evaluation by five persons in charge. Below, the sensory score in the table means that 5 points are very good, 4 points are quite good, 3 points are good, 2 points are slightly bad, 1 point is bad, and the average score of 5 panelists It is. “Fibrous sensation” was defined as the intensity of stress felt in teeth that repeatedly and intermittently occurred over several layers when biting.

The results are shown in Table 4. The additive-free #A test plot had a “feel of fibres” inherent in shrimp and was very excellent in texture, but the production cost was high due to the low yield. In contrast, the calcium oxide and baking soda addition products in the #N, #O, and #P test sections improved the yield of shrimp due to the action of alkali, but they became a crisp texture due to the inhalation of water. On the other hand, GO and glucose added products of #B, F, and J were preferable because “fibre sensation” was improved, but the yield was not improved and the cost increased. In contrast, the #C, #D, #E, #G, #H, #I, #K, #L, and #M test plots have good "fiber feeling" and improved yield. became. It has been found that the texture and the yield can be juxtaposed as long as the mixing ratio of glucose oxidase and glucose, calcium oxide and baking soda is within this range.

Further, calcium oxide, sodium bicarbonate, glucose oxidase and glucose were mixed as shown in the test section of Table 5 to prepare a preparation. Dextrin was used as an excipient. Each 50 g of the preparation was sealed in an aluminum wrapping material and stored at 24 ° C. for 1 month. After storage, glucose oxidase activity was measured, and storage stability was confirmed from the residual rate of glucose oxidase activity before storage. In addition, the same preparation was stored at 64 ° C. for 1 week, and then the presence or absence of browning of the appearance color was confirmed.

  The results are shown in Table 6. Formulation # 11 in which calcium oxide is added to GO and glucose and formulation # 12 in which sodium bicarbonate is added to GO and glucose have poor GO activity storage stability compared to formulation # 10 to which calcium oxide and sodium bicarbonate are not added. . In addition, browning occurred when baking soda was used (formulation # 12). In contrast, formulation # 13 containing GO, glucose, calcium oxide and sodium bicarbonate had good GO activity storage stability and did not undergo browning changes. That is, both calcium oxide and sodium bicarbonate decrease GO activity, but when calcium oxide and sodium bicarbonate that reduce GO activity are used in combination (formulation # 13), surprisingly, GO activity decreases. I did not.

  As shown in the results of Test Group # 7 and Formulation # 13, by using GO, glucose, calcium oxide, and sodium bicarbonate, a formulation in which the GO activity does not decrease or browning during storage can be obtained. It was confirmed that a preferable “fibrous sensation” can be imparted to the shrimp while improving the yield. Moreover, as shown by the results of test sections # 14 and # 15, browning occurs when calcium oxide is replaced with another alkaline agent such as sodium carbonate. Only the combination of calcium oxide and baking soda gave very good results.

  According to the present invention, since the quality of protein-containing food can be improved, it is extremely useful in the food field.

Claims (4)

A method for producing a protein-containing food, characterized by adding glucose oxidase, calcium oxide, sodium bicarbonate and glucose to a food material containing protein ,
The amount of glucose oxidase added is 0.001-5 U per gram of food material, the amount of calcium oxide added is 0.00003 g-0.01 g per gram of food material, and the amount of sodium bicarbonate added is 0.0003 g per gram of food material. -0.1g and the addition amount of glucose is 0.00001g-1g per 1g of foodstuff raw materials.   The method according to claim 1, wherein the protein-containing food is a shrimp processed food. A protein-containing food preparation enzyme preparation containing glucose oxidase, calcium oxide, sodium bicarbonate and glucose as active ingredients ,
The content of calcium oxide is 0.000015 to 0.2 g per 1 G of glucose oxidase, the content of baking soda is 0.00015 to 2 g per 1 U of glucose oxidase, and the content of glucose is 0.000005 to 1 U of glucose oxidase. A formulation that is 20 g. The preparation according to claim 3 , wherein the protein-containing food is a shrimp processed food.