Method for improving flavor of seafood processed food

Abstract

To provide a method for easily and highly effectively improving flavor of a seafood processed food, and having an effect of flavor improvement especially, for a seafood processed food using frozen fish paste of Southern type fish which spoil quickly and easily generate unpleasant odor such as lizardfish.SOLUTION: A method for improving flavor of a seafood processed food includes the following steps (A) and (B) of: (A) bringing a seafood processed food raw material into contact with laccase; and (B) heating the seafood processed food raw material after the step (A).SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a method for improving the flavor of processed seafood foods. [Background technology]

[0002] The development of frozen surimi technology has led to the use of frozen surimi from Alaska pollock in the North Pacific, which has become a stable and large-scale supply source for processed seafood products such as kamaboko. However, due to factors such as the depletion of Alaska pollock resources, the resulting fishing restrictions, and global warming, the use of other seafood is being promoted. Southern fish, particularly lizardfish, are known as high-quality ingredients for kamaboko and other products, but they have mainly been used in processing before freezing and have rarely been used as ingredients for frozen surimi. Therefore, the possibility of using southern fish as frozen surimi is being investigated. However, it has been found that southern fish, particularly lizardfish, have issues such as quick spoilage and a tendency to produce an unpleasant odor.

[0003] To address these issues, methods have been proposed, such as using tyrosinase to improve the aroma of processed seafood products (Patent Document 1) and a method for producing fish paste products that incorporates yuba to improve flavor (Patent Document 2). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2015-100277 [Patent Document 2] Japanese Patent Application Publication No. 11-332516 Summary of the Invention [Problem to be solved by the invention]

[0005] However, there has been a demand for the development of a simpler and more effective method for improving flavor.The object of the present invention is to provide a simple and highly effective method for masking the unpleasant odor generated in surimi. [Means for solving the problem]

[0006] In view of the above problems, the present inventors have conducted extensive research and have found that treating surimi raw materials with laccase reduces the unpleasant odor and improves the flavor, leading to the completion of the present invention.

[0007] Thus, the present invention provides the following: [1] A method for improving the flavor of processed seafood foods by treating the raw materials of processed seafood foods with laccase. [2] A method for improving the flavor of processed seafood foods, comprising the following steps (A) and (B): (A) A step of contacting raw materials for processed seafood foods with laccase (B) a step of heating the raw materials for the processed seafood food after the step (A) [3] A method for improving the flavor of processed seafood foods according to [1] or [2], wherein the raw material of the processed seafood foods is minced seafood. [4] A method for improving the flavor of processed seafood foods according to [1] or [2], wherein the raw material of the processed seafood foods is minced fish from southern regions. [5] The method for improving the flavor of processed seafood foods according to [1] or [2], wherein the raw material for the processed seafood product is minced meat of one or more fish selected from threadfin bream, croaker, golden amberjack, red mullet, mackerel, yellowtail amberjack, lizardfish, hairtail, conger eel, and mahi-mahi. [6] A method for improving the flavor of processed seafood foods according to [1] or [2], wherein the flavor improvement is a reduction in unpleasant odors. [7] In the method for improving the flavor of processed seafood foods according to [1] or [2], the flavor improvement is a reduction in odors derived from one or more selected from 3-octanone, 1-octen-3-ol, cis-1,5-octadien-3-ol, and 1-penten-3-ol. [8] In the method for improving the flavor of processed seafood foods according to [1] or [2], the improvement in flavor is an enhancement of a desirable flavor. [9] A method for improving the flavor of processed seafood foods according to [1] or [2], wherein the flavor improvement is an enhancement of the white fish-like meatiness and / or an enhancement of the sweet aroma of seafood.

[10] A method for producing seafood processed foods with improved flavor, in which raw materials for the seafood processed foods are treated with laccase.

[11] A method for producing a processed seafood food with improved flavor, comprising the following steps (A) and (B): (A) A step of contacting raw materials for processed seafood foods with laccase (B) a step of heating the raw materials for the processed seafood food after the step (A) [Effects of the Invention]

[0008] According to the present invention, it is possible to simply and effectively reduce unpleasant odors generated in processed seafood products, enhance favorable aromas, and improve flavor, and this is particularly effective for surimi of fish that spoils quickly, such as lizardfish, a southern fish. [Brief explanation of the drawings]

[0009] [Figure 1] The aroma components of each of the kamaboko products of the present invention 1 and the comparative product 1 were extracted by SPME, and the aroma components were measured by gas chromatography and mass spectrometry, showing TIC chromatograms. DETAILED DESCRIPTION OF THE INVENTION

[0010] [seafood] The seafood that can be used as the raw material for the processed seafood products of the present invention includes fish and other edible aquatic animals.

[0011] [Fish species] The fish species is not particularly limited as long as it is a fish species that is normally used to process into surimi or the like, and both fish species that are used as raw materials for northern surimi and southern surimi can be used.

[0012] Examples of northern fish species include walleye pollock, southern cod, northern blue whiting, Pacific whiting, hoki, atka mackerel, herring (including gizzard shad), and horse mackerel.

[0013] On the other hand, examples of southern fish species include threadfin bream, croaker, golden amberjack, red goatfish, mackerel, yellowtail lancefish, lizardfish, hairtail, conger eel, and dolphinfish.

[0014] In the present invention, for example, both southern and northern fish species can be used as fish species, but southern fish species generally tend to deteriorate faster and produce more unpleasant odors than northern fish species, and applying the present invention to frozen surimi of southern fish species in particular tends to be particularly effective.

[0015] [Other edible aquatic animals] Other examples of edible aquatic animals include crustaceans such as shrimp and crabs, shellfish such as clams, and cephalopods such as squid and octopus.

[0016] [Raw material for processed seafood products] The raw materials for processed seafood products are the so-called "meat" parts of seafood that have been removed from them, with the head, thick bones, internal organs, etc., washed, and then extracted.

[0017] Among the raw materials for processed seafood products, surimi and frozen surimi are particularly commonly used. Both of these can be used in the present invention, and each is effective. However, the present invention tends to be particularly effective when applied to frozen surimi (including surimi that has been frozen and then thawed), which is prone to deterioration over time and the generation of unpleasant odors during processing into kamaboko and the like.

[0018] [Surimi / Frozen Surimi] The "flesh" portion is extracted and soaked in water for sufficient time to remove unnecessary components such as blood, then dehydrated, and optionally kneaded with sugars such as sugar or sorbitol, or polyphosphates such as sodium triphosphate or sodium pyrophosphate, pulverized into a minced meat, and strained as necessary to produce surimi. Surimi obtained in this way and then frozen is called frozen surimi.

[0019] Generally, when using northern fish species, due to their geographical location, they are often made into frozen surimi, but the addition of sugars and polymerized phosphates can prevent syneresis and improve the texture, and are therefore often used.

[0020] Furthermore, southern fish species such as lizardfish have traditionally been used mainly as surimi without being frozen, but in recent years, due to the depletion of Alaska pollock resources, the resulting fishing restrictions, and global warming, they are increasingly being used as frozen surimi.

[0021] [Flavour / flavor] In the present invention, flavor refers to one or more senses that can be altered by aroma, typically including the sense of smell and / or the sense of taste, and may also be referred to as savory.

[0022] [Unpleasant odor] In the present invention, the unpleasant odor refers to the odor that occurs when raw fish becomes old and spoiled. Major unpleasant odor components include, but are not limited to, 3-octanone, 1-octen-3-ol, cis-1,5-octadien-3-ol, and 1-penten-3-ol.

[0023] [Pleasant flavor] In the present invention, preferred flavors include, but are not limited to, a meaty texture similar to white fish and a sweet seafood aroma.

[0024] [Laccase] In the present invention, laccase refers to an enzyme classified as EC1.10.3.2 under the Enzyme Commission number assigned by the International Union of Biochemistry and Molecular Biology. The laccase used in the present invention may be any laccase that can be used in foods, and may be a laccase-containing product, such as an enzyme preparation whose concentration has been adjusted with an excipient, or a crude enzyme containing other enzyme activity. Among these, laccase derived from an organism belonging to the genus Trametes is preferred.

[0025] There are no particular limitations on the method for obtaining laccase, and laccase derived from plants such as urushi, crude enzymes prepared from various microorganisms, and commercially available laccases can be used. Commercially available products that can be used include, for example, laccase preparations such as Laccase Y120 (derived from Trametes sp.; manufactured by Amano Enzyme Inc.), Laccase (derived from Trametes versicolor; manufactured by SIGMA-ALDRICH), and Denilite (registered trademark) II S (derived from Trametes villosa; manufactured by Novozymes Japan Co., Ltd.).

[0026] [Laccase treatment, contact with laccase] The present invention provides a method for improving the flavor of processed seafood foods by treating the raw materials of the processed seafood foods with laccase. The laccase treatment refers to a reaction in which the raw materials of the processed seafood foods are brought into contact with laccase to cause the enzymatic action of the laccase on the raw materials of the processed seafood foods. The contact of the raw materials of the processed seafood foods with laccase can be carried out by contacting the raw materials of the processed seafood foods with, for example, immobilized laccase, but is generally carried out by mixing the raw materials of the processed seafood foods with laccase.

[0027] As a method for mixing laccase with raw materials for processed seafood products, for example, an aqueous solution containing laccase is prepared, and this is brought into contact with raw materials for processed seafood products such as the so-called "meat" part, surimi, thawed frozen surimi, or frozen surimi pulverized while still frozen, by an appropriate method such as addition or spraying, and the mixture is stirred and mixed using a kneader or the like, followed by reaction at a temperature and for a time period described below.

[0028] In the present invention, the amount of laccase added can be varied as appropriate depending on the treatment temperature and treatment time, but for example, as an enzyme preparation, based on the raw material of the processed seafood product, the lower limit can be 0.001%, 0.002%, 0.005%, 0.01%, 0.02%, 0.05%, or 0.1% by mass, and the upper limit can be 5%, 2%, 1%, 0.5%, 0.2%, or 0.1% by mass. The range of the amount of enzyme added is typically 0.001% to 5% by mass, preferably 0.005% to 2% by mass.

[0029] [Laccase-catalyzed enzymatic reaction] The temperature for the enzymatic treatment with laccase, i.e., the enzymatic reaction, is, for example, usually in the range of 10 to 80° C., preferably 20 to 70° C., and more preferably 30 to 65° C. The time for the enzymatic treatment is, for example, usually 5 minutes to 72 hours, preferably 10 minutes to 48 hours, and more preferably 20 minutes to 36 hours.

[0030] The optimum pH for laccase is usually 2 to 8, preferably 3 to 6. Therefore, if necessary, the pH may be adjusted before the laccase treatment. pH adjusters commonly used in food products can be used to adjust the pH, and examples of such agents include hydrochloric acid, citric acid, acetic acid, sodium hydroxide, sodium carbonate, sodium bicarbonate, potassium hydroxide, potassium carbonate, and potassium bicarbonate.

[0031] In the production of processed seafood products, auxiliary ingredients such as salt, starch, sugars, and coloring agents are added to the raw materials of the processed seafood products, such as surimi, and after the mixture is thoroughly kneaded, it is packed into a specific mold, container, bag, etc. (the so-called "casing process"), and then a process of leaving it at a temperature of about 40°C (the so-called "setting process") is often performed.However, by adding laccase in the process of adding the auxiliary ingredients and using the time of the "setting process" for the enzyme reaction, the process can be carried out more efficiently.

[0032] [heating] After the enzymatic reaction with laccase, the laccase can be inactivated and, at the same time, the mixture can be made microbially stable by heat sterilization. The heating temperature is usually 80°C to 180°C, preferably 85°C to 140°C, more preferably 90°C to 120°C, and even more preferably 95°C to 110°C, and the heating time is usually 30 seconds to 60 minutes, preferably 1 minute to 30 minutes, and more preferably 2 minutes to 15 minutes.

[0033] In the production of processed seafood products, after the "setting process," the product is often heated by, for example, baking, steaming, boiling, or frying. However, by using these baking, steaming, boiling, and frying processes for heat inactivation and heat sterilization after the enzyme reaction, the process can be carried out more efficiently.

[0034] [Changes in flavor due to laccase treatment] By carrying out the laccase treatment of the present invention, the flavor of processed seafood foods is improved.

[0035] Specifically, it is possible to significantly reduce unpleasant flavors and enhance the desirable flavors of processed seafood products, while leaving the desirable flavors of the processed seafood products almost unchanged.

[0036] As mentioned above, substances that cause unpleasant flavors are not particularly limited, but examples thereof include 3-octanone, 1-octen-3-ol, 1,5-octadien-3-ol, and 1-penten-3-ol.

[0037] As mentioned above, preferred flavors include, but are not limited to, a meaty texture similar to white fish and a sweet seafood aroma.

[0038] [Processed seafood foods] In the present invention, the processed seafood food refers to a processed food obtained by processing or blending the raw materials of the processed seafood food. Typical examples of processed seafood foods include, but are not limited to, seafood paste products.

[0039] Examples of methods for producing seafood paste products include products obtained by heating surimi or frozen surimi. Examples of heating methods include baking, steaming, boiling, and deep-frying. Examples of seafood paste products processed by "baking" include chikuwa, sasa-kamaboko, and datemaki. Examples of seafood paste products processed by "steaming" include kamaboko (crab sticks, suji-kamaboko, and sushi-maki), and seafood sausage. Examples of seafood paste products processed by "boiling" include hanpen (fish cakes), tsumire (fish balls), and narutomaki. Examples of seafood paste products processed by "frying" include fried kamaboko (satsuma-age, tempura, tsukeage, shrimp tempura, jako-ten, gansu, and the like), fish cutlet (fish croquette), and bomb (Itoman City, Okinawa Prefecture).

[0040] In addition to those that are primarily made from the raw materials of these seafood processed products, so-called processed meat foods such as ham and sausage can also be included in the seafood processed products of the present invention if they contain some of the above seafood processed products. [Example]

[0041] Specific embodiments of the present invention will be described in detail below with reference to examples and comparative examples, but the essence of the present invention resides in the technical ideas disclosed above, and the present invention is not limited in any way by the examples. Note that, when a number indicating a ratio appears in the following description, it means a ratio based on mass.

[0042] (Example 1) Preparation of kamaboko (laccase-treated) from frozen lizardfish surimi Kamaboko was prepared using the following ingredients:

[0043] 100% Frozen Lizardfish Surimi 800g 140.8g ice water 24g salt 35.2g ice water Laccase Y120 (Amano Enzyme Co., Ltd.) 10g Total 1010g Preparation method:

[0044] 800 g of the 100% lizardfish frozen surimi was weighed and pulverized in a mixer while still frozen. 140.8 g of ice water was added and stirred, and a slurry of 24 g of salt and 35.2 g of ice water was added and mixed thoroughly. 10 g of laccase was then added and mixed with stirring. The mixture was then packed into a casing and subjected to a setting process at 40°C (100% humidity) for 40 minutes. It was then steamed at 90°C (100% humidity) for 40 minutes and cooled to prepare 100% lizardfish kamaboko (Product 1 of the present invention).

[0045] (Comparative Example 1) Preparation of kamaboko (without laccase treatment) using frozen lizardfish surimi The same procedure as in Example 1 was carried out except that laccase was not used, to prepare kamaboko (100%) made from lizardfish (Comparative Product 1).

[0046] (Example 2) Sensory evaluation Each of the kamaboko of invention product 1 and comparison product 1 was cut into pieces of about 20 g, and 10 well-trained panelists ate them and evaluated the aroma and taste.

[0047] The evaluation was carried out by comparing Product 1 of the present invention with Comparative Product 1, and evaluating the aroma, including the strength of the metallic fish oil-like aroma specific to lizardfish, the white fish-like fleshiness, and the sweet seafood aroma, and the taste, including the strength of each of the sweetness, umami, and saltiness, and which was preferred.

[0048] As a result, all 10 panelists evaluated that, with regard to aroma, Comparative Product 1 had a strong, unpleasant metallic fish oil-like odor specific to lizardfish, while Invention Product 1 had no such odor and had a pleasant aroma, and that Invention Product 1 had a stronger, white fish-like meat texture and sweet seafood aroma than Comparative Product 1, resulting in an improved, more pleasant aroma. Furthermore, with regard to taste, all 10 panelists evaluated that, although there was almost no difference between the two in terms of the strength of sweetness, umami, and saltiness, Invention Product 1 was clearly preferable in terms of preference.

[0049] (Example 3) Aroma Analysis The aroma components were extracted from each of the kamaboko of Invention Product 1 and Comparative Product 1 by SPME, and the aroma components were measured by gas chromatography and mass spectrometry. The TIC chromatograms are shown in Figure 1.

[0050] As shown in FIG. 1, it was found that the amounts of 3-octanone, 1-octen-3-ol, cis-1,5-octadien-3-ol and 1-penten-3-ol were reduced in the product 1 of the present invention compared to the comparative product 1.

[0051] The characteristics of the aroma of each of these compounds in kamaboko are shown in Table 1, and it was confirmed that all of them contribute to the fish oil-like metallic odor that is unique to comparison product 1, the lizardfish.

[0052] [Table 1]

[0053] From the above, it was confirmed that the present invention can reduce the unpleasant odor of processed seafood products such as fish paste and improve the flavor.

Claims

1. A method for improving the flavor of processed seafood foods by treating the raw materials of processed seafood foods with laccase.

2. A method for improving the flavor of processed seafood foods, comprising the following steps (A) and (B): (A) A step of contacting raw materials for processed seafood foods with laccase (B) a step of heating the raw materials for the processed seafood food after the step (A)

3. 3. The method for improving the flavor of a seafood processed food according to claim 1, wherein the raw material of the seafood processed food is seafood paste.

4. 3. The method for improving the flavor of processed seafood foods according to claim 1, wherein the raw material of the processed seafood foods is minced fish from southern waters.

5. 3. The method for improving the flavor of processed seafood foods according to claim 1 or 2, wherein the raw material of the processed seafood product is surimi of one or more fish selected from the group consisting of threadfin bream, croaker, golden amberjack, red mullet, mackerel, yellowtail, lizardfish, hairtail, conger eel, and mahi-mahi.

6. 3. The method for improving the flavor of processed seafood foods according to claim 1 or 2, wherein the flavor improvement is a reduction in unpleasant odors.

7. 3. The method for improving the flavor of processed seafood foods according to claim 1 or 2, wherein the flavor improvement comprises reducing odors derived from one or more selected from 3-octanone, 1-octen-3-ol, cis-1,5-octadien-3-ol, and 1-penten-3-ol.

8. 3. The method for improving the flavor of processed seafood foods according to claim 1 or 2, wherein the improvement in flavor is an enhancement of a desirable flavor.

9. 3. The method for improving the flavor of processed seafood foods according to claim 1 or 2, wherein the flavor improvement comprises enhancing the white fish-like meat texture and / or enhancing the sweet seafood aroma.

10. A method for producing seafood processed foods with improved flavor by treating raw materials for the seafood processed foods with laccase.

11. A method for producing a processed seafood food with improved flavor, comprising the following steps (A) and (B): (A) A step of contacting raw materials for processed seafood foods with laccase (B) a step of heating the raw materials for the processed seafood food after the step (A)

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