前苏联专利SU1723999A3 Method for preparing of food product

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专利摘要:
A process for producing food, which comprises adding 0.001 to 5 parts by weight of transglutaminase to 100 parts by weight of a food material containing at least one member selected from the group consisting of fish, meat, soybean protein, egg white and casein to thereby modify the properties of proteins contained in the food material. This process gives food having an improved taste and improved properties or food having particular taste and properties.
公开号:SU1723999A3
申请号:SU894613567
申请日:1989-02-28
公开日:1992-03-30
发明作者:Вакамеда Ацуси；Яцука Нобуаки；Сасамото Ясухико
申请人:Тайе Фишери Ко, Лтд (Фирма)；
IPC主号:

专利说明:

The invention relates to a method for producing a food product, more specifically to obtaining a food product having higher structural characteristics and properties or certain structure and properties.
Among the known methods of improving the structure and nutritional properties of food products are such 4 physical methods such as heating, cooling, mixing or cutting food products, and chemical methods such as adding salt or adjusting the pH by adding an alkaline or acidic material. A food product contains mainly proteins, lipids, sugars, fibers, vitamins and inorganic materials, their structure, properties, color, taste, smell and nutritional value can be changed by modifying these components.
The structure and properties of the food product, in particular, are closely related to the proteins, lipids, saccharides and fibers present in it. Attempts are being made to improve the properties of the food product by modifying these components.
Each of the known methods for improving the properties of a food product includes an intense physical or chemical effect on the components of the food product. Therefore, there is usually a tendency to adversely affect the color, taste, smell or nutritional value of the food product. In addition, it limits the way in which food is obtained. Moreover, these methods must be carried out under strict control, otherwise various complications can occur, such as ensuring, the occurrence of non-compliance.
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taste, odor, water separation, or reduced output.
Methods are also known for preparing a food product by treating it with a solution of an enzyme preparation.
However, the enzymes used hydrolyze proteins, but do not contribute to the development of a product with an improved structure.
The purpose of the invention is to improve the structure of the obtained product by modifying the proteins contained in the raw materials.
To achieve this goal, in the method of preparing a food product, which involves adding an enzyme preparation to the raw material, transglutaminase amoniacyltransferase is added as an enzyme preparation, which is added to the raw material in an amount of 0.001-5.0 wt.%, And one or several food materials such as fish, animal and game meat, soy protein, egg albumin and casein.
Calcium salts should be additionally added to the raw materials in the amount of 0.001-2 wt.%. This makes it possible to provide the following effects that are inherent or usually depend on the modified proteins.
When transglutaminase is added to a food material containing fish meat, the water retention of the food material is enhanced and its structure becomes more elastic and smooth.
When transglutaminase is added to food material containing animal and game meat, the water retention of the food material is enhanced and its structure becomes hard for plastination.
When transglutaminase is added to the food material containing soy protein, the water retention of the food material is enhanced and the structure becomes hard and smooth.
When transglutaminase is added to food material containing egg albumin, the stability of egg albumin foam is improved and the structure of the food material becomes smooth and soft.
When transglutamines are added to food material containing casein, the viscosity of the food material increases and the structure becomes smooth.
The method for producing a food product according to the invention is as follows.
The transglutaminase-modified food material includes one or more materials, such as fish, animal and game meat, soy protein, egg albumin and casein. When transglutaminase is added, the food material may be in any form depending on the type and purpose or as a mixture with other materials.
More specifically, food material,
containing fish meat, includes crushed fish meat, minced fish, fillets and fish powder lyophilized. Food material containing meat from animals and game includes various meat and game fishes and lump meat. Food material containing soy protein includes soy milk and soy powder. As food material containing egg albumin, egg albumin per se and processed, such as dry egg albumin or frozen, can be used. The food material containing casein is cow's milk;
0 milk and casein powder.
Although according to the invention it is preferable to use highly purified transglutaminase, it is possible to use crude transglutaminase obtained from bovine, equine or porcine plasma or liver extract.
The transglutaminase can be added in the amount of 0.001-5 wt.% Pure enzyme, preferably 0.01-5 wt.% By weight.
0 food material. When transglutaminase is used in an amount less than 0.001% by weight, only a small amount of the enzyme will be bound to proteins in the food material, which leads to
5 limited effect. In the case where the amount of transglutaminase exceeds 5 wt.%, The effect is achieved within a short period of time, which makes the process of food production
0 poorly managed
Together with transglutaminase, if necessary, calcium salt may be added to the food material in accordance with the invention to further enhance the improvement effect. Calcium salts, calcium chloride, calcium carbonate, calcium sulphate and calcium phosphate can be used as calcium salts.
It is preferable to add calcium salt in an amount of 0.001-2 wt.%, More preferably 0.005-0.1 wt.%, By weight of the food material. When the amount of calcium salt is below 0.001% by weight, a limited effect is achieved. If the amount of added calcium salt exceeds 2 wt.%, The food product has an unpleasant taste. When the food material already contains 0.1 mm or more of the calcium salt (s), it is not necessary to add any calcium salt.
In carrying out the invention, trans glutaminase may be added to said food materials within the specified limits at any stage of the production or production of the desired food product. Food material containing transglutaminase can be obtained in a standard manner depending on the purpose.
Example 1. K100 g of crushed Muscian pollock was added 3 g of sodium chloride, and the mixture was mixed in a high-speed cutter. 2 mg of the lyophilized trans-glutaminase powder was added and the mixture was further stirred. The resulting paste was filled into a vinyl tube and kept for 1 hour at 30 ° C and 20 minutes at 90 ° C, resulting in a gel product of the invention. For comparison, a control gel without transglutaminase was prepared similarly.
Using a rheometer, the properties of the product prepared according to the indicated method and the control were determined.
In tab. 1 shows the gel concentration (CG), the indentation and whiteness of each product,
From the data table. 1, it follows that the product of the invention is superior to the control in all respects. As a result of organoleptic tests, it was established that the proposed product has a higher water-retaining capacity and flexible structure compared to the control one.
Example 2. To 100 g of egg albumin, 2 mg of transglutaminase powder and 50 mg of calcium chloride were added. The resulting mixture was stirred in a homogenizer and the stability of the foam was determined after 30 minutes.
Table 2 presents the results obtained.
As follows from the data table. 2, the product according to the invention containing ase transglutams in terms of foam stability is superior to a control product not containing an enzyme,
Example 3. To 100 ml of cow's milk were added 30 g of lyophilized powder of bovine plasma and 0.5 g of calcium chloride. The mixture was stirred and kept at 30 ° C for 1 hour. The obtained milk was subjected to standard processing using bifidobacterium, bifidus, to obtain yogurt. Organoleptic tests have shown that yoghurt turned out to be exceptionally gentle and highly viscous and superior to standard pro; ukt
Example 4. 1000 ml of soybean milk was slowly heated to about 70 ° C and 7 g of calcium sulphate was added to it with slow stirring. The mixture was kept at 70 ° C for 5 minutes and then slowly cooled to 35-40 ° C. 10 mg transglutaminase was added and the resulting mixture was further stirred slowly. The protein suspension prepared in this way was poured into a mold and cured to obtain edible tofu product.
The product was solid and in water retention exceeded the standard prepared product. It had a new and uniform structure and was tasteful.
Example 5. To 1 kg of finely ground meat (second grade) was added 30 g of egg
albumin, 30 g of salt, 3 g of bovine plasma protein and 1 g of calcium chloride, the mixture was thoroughly mixed. The resulting mixture was processed in a standard way, obtaining a heated gel as a product. For comparison, a control product free of bovine plasma protein was prepared in a similar manner.
Using a hydrometer, determine the properties of the product prepared according to the indicated procedure and the control one. The gel concentration, indentation and whiteness values for each product are listed in the table below. 3
As follows from the data table. 3, product
according to the invention exceeds the control in all respects.
Example 6. To 1000 g of egg albumin, 30 g of bovine plasma protein and 1 g of calcium chloride were added. The resulting mixture
foamed in the homogenizer. Separately, 30 grams of sodium chloride and 500 grams of water were added to 1 kg of finely ground second-grade meat. The resulting mixture was mixed with foamed egg
previously prepared albumin and molded. The product was kept at 90 ° C for 20 minutes. The foamy gel of minced fish meat was exceptionally uniform and soft in structure.
PRI me R 7. 700 g of salt minced lean pork, 300 g of lard, 250 g of water, 1 g of phosphate, 1 g of calcium chloride, and 30 g of powdered bovine plasma were mixed and mixed thoroughly. The resulting mixture
was filled in the shell, sealed at 40 ° C for 90 minutes and then kept at 70 ° C for 50 minutes. Sausages were obtained as a product of the invention. For comparison, a control product was prepared in the same way without adding powder.
bovine plasma. The product according to the invention was superior to the control in retention and resistance during biting, which is a favorable factor.
In accordance with the invention, transglutaminase has a specific effect exclusively on the proteins contained in food products, and thus modifies the property of the food product without changing its other components. As a result, the method allows to obtain a food product with an improved structure, having better properties or having a specific structure and properties without adverse deterioration, color, taste, odor or nutritional value.

权利要求:
Claims (2)
[1]
1. A method of preparing a food product that involves adding an enzyme preparation to the raw material, which is also distinguished by the fact that, in order to improve the structure of the obtained product by modifying the proteins contained in the raw material, transglutaminase (aminoacyltransferase) is added as an enzyme preparation, raw materials in the amount of 0.001-5.0 wt.%, and as raw materials use one or more food materials, such as meat from fish, animals and game, soy protein, egg
albumin and casein.
[2]
2. A method according to claim 1, characterized in that calcium salts are additionally added to the raw materials in an amount of 0.001-2 wt.%.
20
Table 1
table 2
Table 3

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同族专利:

公开号 | 公开日

JPS6410949A|1989-01-13|

US4917904A|1990-04-17|

CA1332798C|1994-11-01|

WO1989000011A1|1989-01-12|

GB8902776D0|1989-05-10|

GB2227154B|1992-03-18|

GB2227154A|1990-07-25|

JP2705024B2|1998-01-26|

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法律状态:

优先权:

申请号 | 申请日 | 专利标题

JP62166021A|JP2705024B2|1987-07-02|1987-07-02|Food manufacturing method|

CA000575987A|CA1332798C|1987-07-02|1988-08-29|Process for the production of food|

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