Fish roe processed food ingredients

Abstract

To provide a composition for processed fish roe foods that can impart a good texture, such as a granular feel, to fish roe. [Solution] Provides a composition for processed fish roe food containing oxidase, etc.

Description

Technical Field

[0001] The present invention relates to a composition for processed fish roe foods and the like.

Background Art

[0002] As a typical manufacturing method of processed fish roe foods, there is a method of immersing raw fish roe in a seasoning liquid such as brine to make a salted product or the like.

[0003] The quality of processed fish roe foods such as salted pollack roe and marinated pollack roe is evaluated not only by their taste and flavor but also by a unique texture called "graininess". This graininess is not the texture originally possessed by the raw fish roe but is brought about by the denaturation of proteins in the fish roe due to the action of salt contained in the seasoning liquid.

[0004] On the other hand, in recent years, it has become difficult to obtain high-quality fish roe such as high-quality eggs of Alaska pollack, and it has become necessary to use medium- and low-quality fish roe. As a result, there are many cases where only processed fish roe foods with insufficient graininess can be obtained, and there is a need for a technology for imparting graininess to fish roe that can also improve these situations.

[0005] Regarding the technology for imparting graininess to fish roe, there have been reported so far a texture modifier for processed fish roe products (Patent Document 1) containing transglutaminase and an alkaline earth metal salt of lactic acid, a method for producing a processed fish roe product with improved texture (Patent Document 2) comprising a step of adding transglutaminase and protease to a fish roe raw material, and the like.

Prior Art Documents

Patent Documents

[0006]

Patent Document 1

Patent Document 2

Summary of the Invention

[0007] The present invention aims to provide a composition for processed fish roe foods that can impart a good texture, such as a granular feel, to fish roe. [Means for solving the problem]

[0008] As a result of diligent research into the above-mentioned problems, the inventors of this invention discovered that by applying oxidase to salted cod roe, spicy cod roe, etc., desirable textures such as graininess can be imparted to the fish roe. Furthermore, the inventors also discovered that by applying oxidase, a substrate for oxidase, metal-containing yeast, and / or transglutaminase to the fish roe in addition to oxidase, even more desirable textures such as graininess can be imparted to the fish roe. Based on these findings, the inventors furthered their research and completed the present invention. In other words, the present invention is as follows:

[0009] [1] A composition for processed fish roe containing oxidase. [2] The composition according to [1] above, wherein the oxidase is one or more selected from glucose oxidase (GO) and ascorbic acid oxidase (ASO). [3] The composition according to [1] or [2] above, further comprising an oxidase substrate. [4] The composition according to [3] above, wherein the oxidase is GO and the substrate of the oxidase is glucose. [5] The composition according to [3] above, wherein the oxidase is ASO and the substrate of the oxidase is ascorbic acid. [6] The composition according to any one of [1] to [5] above, further comprising metal-containing yeast. [7] The composition according to [6] above, wherein the metal is iron. [8] The composition according to any one of [1] to [7] above, further comprising transglutaminase. [9] The composition according to any one of [1] to [8] above, wherein the processed fish roe food is mentaiko, salted cod roe, herring roe, salmon roe, or flying fish roe.

[10] A composition according to any one of [1] to [9] above, for modifying the texture of processed fish roe food products.

[11] The composition according to

[10] above, wherein the texture modification is texture improvement.

[12] The composition according to

[11] above, wherein the improvement in texture is an improvement in graininess.

[13] A composition for processed fish roe food for freezing and thawing, comprising oxidase.

[14] A composition for processed fish roe food for heating, comprising oxidase.

[15] A method for producing processed fish roe food, comprising a step of processing fish roe with oxidase.

[16] The method for producing the product according to

[15] above, wherein the oxidase is one or more selected from glucose oxidase (GO) and ascorbic acid oxidase (ASO).

[17] The manufacturing method according to

[15] or

[16] above, wherein an oxidase substrate is further used in the fish roe processing step.

[18] The method of production described in

[17] above, wherein the oxidase is GO and the substrate of the oxidase is glucose.

[19] The method for producing the product according to

[17] above, wherein the oxidase is an ASO and the substrate of the oxidase is ascorbic acid.

[20] A method of production according to any one of

[15] to

[19] above, wherein metal-containing yeast is further used in the fish roe processing step.

[21] A method of production according to any one of

[15] to

[20] above, wherein transglutaminase is further used in the fish roe processing step.

[22] The manufacturing method according to any of

[15] to

[21] above, wherein the processed fish roe product is mentaiko, salted cod roe, herring roe, salmon roe, or flying fish roe.

[23] A method for improving the texture of processed fish roe, including a process of processing fish roe with oxidase.

[24] The method according to

[23] above, wherein the oxidase is one or more selected from glucose oxidase (GO) and ascorbic acid oxidase (ASO).

[25] The method according to

[23] or

[24] , further using a substrate of oxidase in the fish egg treatment step.

[26] The method according to

[25] , wherein the oxidase is GO and the substrate of the oxidase is glucose.

[27] The method according to

[25] , wherein the oxidase is ASO and the substrate of the oxidase is ascorbic acid.

[28] The method according to any one of

[23] to

[27] , further using metal-containing yeast in the fish egg treatment step.

[29] The method according to any one of

[23] to

[28] , further using transglutaminase in the fish egg treatment step.

[30] The method according to any one of

[23] to

[29] , wherein the processed fish egg food is marinated pollack roe, salted capelin roe, kazunoko, salmon roe or tobiko.

[31] The method according to any one of

[23] to

[30] , wherein the improvement in texture is an improvement in graininess.

[32] A method for improving the texture when eating a processed fish egg food for freezing and thawing, including a fish egg treatment step by oxidase.

[33] A method for improving the texture when eating a processed fish egg food for heating, including a fish egg treatment step by oxidase.

[34] An inhibitor for suppressing the formation of insoluble aggregates in an aqueous solution containing a calcium salt or calcium oxide and an oxidase, including an oxidase and an emulsifier.

[35] An inhibitor for suppressing the formation of insoluble aggregates in an aqueous solution containing a calcium salt or calcium oxide and an oxidase, including an emulsifier.

[36] A method for suppressing the formation of insoluble aggregates in the aqueous solution, characterized in that an emulsifier is present in the aqueous solution containing a calcium salt or calcium oxide and an oxidase. [Effect of the Invention]

[0010] According to the present invention, it is possible to simply and effectively impart good texture such as graininess to fish eggs. [Embodiments for Carrying Out the Invention]

[0011] 1. Composition for processed fish roe food The present invention provides a composition for processed fish roe food containing oxidase (hereinafter sometimes referred to as "the composition of the present invention").

[0012] The fish roe used in this specification refers to the eggs of marine products, for example, not only the eggs of so-called fish such as Alaska pollock, cod, dogfish, salmon, trout, sea bream, tuna, smelt, flying fish, herring, etc., but also the eggs of various shellfish, crustaceans such as shrimps and crabs, and mollusks such as squids and octopuses. Among them, the eggs of Alaska pollock are preferred. Processed fish roe food is food obtained by processing these fish roes, and typical processed fish roe foods are marinated pollock roe, salted cod roe, capelin roe, shad roe, salmon roe, flying fish roe, etc. In the present invention, marinated pollock roe, salted cod roe, capelin roe, salmon roe and flying fish roe are preferred as processed fish roe foods, marinated pollock roe and salted cod roe are more preferred, and marinated pollock roe is even more preferred. Also, the fish roe used in this specification may be salted fish roe or unsalted fish roe. Also, the fish roe used in this specification may be fish roe in any state such as immature, mature, overripe, fully ripe, etc., and among them, those in the immature or fully ripe state are preferred. Also, in terms of the maturity of the cod roe used for marinated pollock roe or salted cod roe, it may be fish roe in any state such as gum roe, early ripe roe, ripe roe, watery roe, soft roe, etc., and among them, those in the state of gum roe, early ripe roe or watery roe are preferred. Furthermore, the fish roe used in this specification may be in any state of fresh or frozen product.

[0013] The "oxidase" used in the present invention is not particularly limited as long as it can be added to food. Examples of oxidases used in the present invention include glucose oxidase (hereinafter sometimes referred to as "GO"), ascorbic acid oxidase (hereinafter sometimes referred to as "ASO"), peroxidase, lactoperoxidase, polyphenol oxidase, lysyl oxidase, tyrosinase, etc., with GO and ASO being preferred, and GO being more preferred. The origin of the oxidase used in the present invention is not particularly limited, and for example, oxidases derived from animals, plants, or microorganisms can be used. In addition, oxidases prepared by genetic modification can also be used.

[0014] GO is an oxidase that catalyzes the reaction that produces gluconic acid and hydrogen peroxide using glucose, oxygen, and water as substrates. The GO used in this invention may be a commercially available product. Specific examples include microbial-derived GO sold by Shin Nippon Chemical Industries, Ltd. under the trade name "Sumizyme PGO," and GO sold by Amano Enzyme Co., Ltd. under the trade name "Hyderase 15."

[0015] ASO is an oxidase that catalyzes the reaction that produces dehydroascorbic acid and water using ascorbic acid and oxygen as substrates. The ASO used in this invention may be a commercially available product, and a specific example is the ASO sold by Nagase & Co., Ltd. under the product name "ASO-D10FD".

[0016] In this invention, the activity of oxidases can be measured according to conventional methods. For example, the activity unit of GO is measured and defined as follows: Hydrogen peroxide is produced by reacting GO with glucose as a substrate in the presence of oxygen, and the quinone imine dye produced by reacting the generated hydrogen peroxide with peroxidase in the presence of aminoantipyrine and phenol is measured at a wavelength of 500 nm, and the amount of enzyme required to oxidize 1 μmole of glucose per minute is defined as 1 unit (1 U). For oxidases other than GO, the amount of enzyme required to oxidize 1 μmole of substrate per minute is also defined as 1 U.

[0017] The oxidase content in the composition of the present invention is not particularly limited, but is preferably 0.001U to 3,000U per gram of the composition of the present invention, more preferably 0.003U to 2,000U, and even more preferably 0.01U to 1,500U.

[0018] In one embodiment, the composition of the present invention further comprises an oxidase substrate.

[0019] The substrate of an oxidase is, for example, glucose if the oxidase is GO, and ascorbic acid if the oxidase is ASO.

[0020] Oxidase substrates such as glucose and ascorbic acid may also exist in the form of salts, but in this invention, these salts are also referred to as oxidase substrates.

[0021] Examples of oxidase substrate salts include acid addition salts, metal salts, ammonium salts, organic amine addition salts, and amino acid addition salts. More specifically, examples include sodium salts of ascorbic acid.

[0022] When obtaining a salt of an oxidase substrate, if the substrate is obtained in salt form, it can be purified directly. If it is obtained in free form, the substrate can be dissolved or suspended in a suitable solvent, isolated, and purified by adding an acid or base.

[0023] Furthermore, while oxidase substrates may exist in the form of adducts with water or various solvents, in this invention, these adducts are also referred to as oxidase substrates.

[0024] The oxidase substrates used in this invention, such as glucose and ascorbic acid, can be produced by methods already known. Commercially available oxidase substrates may also be used, and commercially available products are preferred due to their convenience.

[0025] The content of the oxidase substrate in the composition of the present invention is not particularly limited, but is preferably 0.0001% to 95% by weight, more preferably 0.001% to 90% by weight, and even more preferably 0.01% to 80% by weight.

[0026] In one embodiment, the composition of the present invention comprises GO and glucose.

[0027] In one embodiment, the composition of the present invention further comprises metal-containing yeast.

[0028] Metal-containing yeast is not particularly limited as long as it contains metal. The type of metal is also not particularly limited, and examples of metals include iron, zinc, calcium, chromium, selenium, copper, magnesium, vanadium, manganese, molybdenum, cobalt, and iodine. Among these, iron, zinc, magnesium, and manganese are preferred, and iron is more preferred. The metal may be contained in the metal-containing yeast in any form, such as elemental metal, ion, or salt. For example, examples of iron salts include iron chloride, iron sulfate, iron carbonate, iron nitrate, iron acetate, iron phosphate, iron borate, iron fluoride, iron selenide, and iron dioxide. Furthermore, metal-containing yeast may contain one type of metal, or a combination of two or more metals. Metal-containing yeast can be obtained, for example, by adding metal during yeast culture and allowing it to be incorporated into the yeast cells. Examples of commercially available metal-containing yeast include various mineral-containing yeasts such as iron-containing yeast, which are commercially available from Seti Co., Ltd. The metal content in metal-containing yeast is, for example, 0.2 × 10⁻⁶ per gram of dry matter weight of yeast. -4 Moles ~0.2 × 10 -1 Moles, preferably 0.2 × 10⁻⁶ -3 moles ~1.4 × 10 -2 Moles, more comfortably 0.7 × 10 -3 Moles ~1.1 × 10 -2 The quantity is in moles. The form of the metal-containing yeast is not particularly limited and may be in any form, such as powder, paste, or suspension. Furthermore, the metal-containing yeast may be live or sterilized.

[0029] The content of metal-containing yeast in the composition of the present invention is not particularly limited, but is preferably 0.00001% to 30% by weight, more preferably 0.0001% to 20% by weight, and even more preferably 0.001% to 15% by weight.

[0030] In one embodiment, the composition of the present invention further comprises transglutaminase (hereinafter sometimes referred to as "TG").

[0031] TG is an enzyme that catalyzes acyl transfer reactions, using glutamine residues in proteins and peptides as donors and lysine residues as acceptors. For example, TGs from various origins are known, such as those derived from mammals, fish, and microorganisms. In the present invention, the origin of the TG is not particularly limited as long as it has the above-mentioned activity, and any TG from any origin can be used, and recombinant enzymes may also be used. The TG used in the present invention may be a commercially available product, and specific examples include microbially derived TGs that are commercially available under product names such as "Activa® TG-K" (Ajinomoto Co., Inc.).

[0032] In the present invention, the active unit of TG is measured and defined as follows: TG is reacted in a reaction system using benzyloxycarbonyl-L-glutamylglycine and hydroxylamine as substrates in Tris buffer at 37°C and pH 6.0. After forming an iron complex with the resulting hydroxamic acid in the presence of trichloroacetic acid, the absorbance at 525 nm is measured, and the amount of hydroxamic acid is determined using a calibration curve. The amount of enzyme that produces 1 μmol of hydroxamic acid per minute is defined as 1 U (see Japanese Patent Publication No. 64-27471).

[0033] The TG content in the composition of the present invention is not particularly limited, but is preferably 0.001U to 3,000U per gram of the composition of the present invention, more preferably 0.003U to 2,000U, and even more preferably 0.01U to 1,500U.

[0034] Furthermore, the composition of the present invention may contain other components besides oxidase, oxidase substrates, metal-containing yeast, and TG, as long as the effects of the present invention are not impaired. Examples of other components include proteins extracted from livestock meat such as pork and beef, poultry meat, or proteins extracted from plants such as soy protein, wheat protein, and casein; or protein hydrolysates, dextrin, branched dextrin, cyclodextrin, starches, polysaccharides such as pectin, sodium bicarbonate, sodium citrate, sodium phosphate, sodium chloride, potassium chloride, calcium lactate, lactose, sucrose, maltitol, sorbitol, gums, and moreover, seasonings, sugars, spices, colorants, color fixatives, emulsifiers, oils and fats, etc.

[0035] The content of the above-mentioned other components in the composition of the present invention is not particularly limited, but is preferably 0.000001% to 95% by weight, more preferably 0.00001% to 90% by weight, and even more preferably 0.0001% to 80% by weight in total.

[0036] If the composition of the present invention contains an oxidase substrate, a metal-containing yeast, and / or TG, the composition of the present invention may be in the form of a formulation containing oxidase and the oxidase substrate, metal-containing yeast, and / or TG together, or each component may exist separately and be mixed at the time of use.

[0037] In one embodiment, the composition of the present invention is used to improve the texture of processed fish roe products and to modify processed fish roe products.

[0038] In this specification, improvement in the texture of processed fish roe products refers to improvements in the granular texture, such as the intensity of the granular texture, the hardness of the grains, and the firmness of the grains, when the processed fish roe product is consumed. Improvements in the granular texture, such as the intensity of the granular texture, the hardness of the grains, and the firmness of the grains, can be evaluated by sensory evaluation by panelists skilled in evaluation, as shown in the test examples described later.

[0039] Specific forms of the composition of the present invention include solid form (tablets, granules, powders, etc.), paste form, liquid form, suspension form, emulsion form, etc., but a solid form is preferred.

[0040] Next, a method for producing the composition of the present invention will be described.

[0041] The composition of the present invention can be used as is if the component is oxidase alone. If there are multiple components, for example, it can be produced by directly mixing oxidase with (1) a substrate for oxidase, metal-containing yeast and / or TG, (2) the other components mentioned above, or (3) a substrate for oxidase, metal-containing yeast and / or TG and the other components mentioned above. In the latter cases (1) to (3), the order of mixing is not particularly limited.

[0042] When the composition of the present invention contains oxidase and a substrate for oxidase, metal-containing yeast and / or TG, the composition of the present invention also includes compositions prepared by dividing it into multiple compositions (or components) and preparing each separately, such as a composition prepared by separately preparing (a) a first composition (or component) containing oxidase and (b) a second composition (or component) containing a substrate for oxidase, metal-containing yeast and / or TG. However, it is preferable to prepare it as a composition in which all components are combined into one.

[0043] By adding the composition of the present invention at any stage in the manufacturing process of processed fish roe products, it is possible to obtain processed fish roe products with improved texture, such as graininess.

[0044] Furthermore, improvements in texture, such as graininess, are maintained even after the processed fish roe food has been frozen and thawed, or heated. That is, the present invention also provides a composition for processed fish roe food for freezing and thawing / a composition for heated fish roe food containing oxidase, and the matters described above or below for the composition of the present invention can be applied to each of these compositions. Here, "freezing and thawing" and "heating" refer to the "freezing and thawing" and "heating" methods that are normally applied to processed fish roe food, respectively.

[0045] When adding the composition of the present invention at any point in the manufacturing process of processed fish roe food, the amount of the composition of the present invention added is not particularly limited as long as the desired effect of the present invention is obtained. However, it is generally preferable that the amount is such that the oxidase concentration per 100g of fish roe is in the range of 0.0001U to 100,000U, more preferably in the range of 0.0003U to 30,000U, even more preferably in the range of 0.001U to 10,000U, even more preferably in the range of 0.01U to 1,000U, even more preferably in the range of 0.05U to 500U, and particularly preferably in the range of 0.1U to 300U.

[0046] Furthermore, if the composition of the present invention contains an oxidase substrate, the amount of the composition of the present invention added at any point in the manufacturing process of the processed fish roe food is usually such that the concentration of the oxidase substrate per 100g of fish roe is in the range of 0.00005g to 5g, preferably in the range of 0.0003g to 3g, and more preferably in the range of 0.001g to 1g.

[0047] Furthermore, if the composition of the present invention contains metal-containing yeast, the amount of the composition of the present invention added at any point in the manufacturing process of the processed fish roe food is usually such that the concentration of metal-containing yeast per 100g of fish roe is in the range of 0.0000001g to 0.1g, preferably in the range of 0.000001g to 0.03g, and more preferably in the range of 0.00001g to 0.01g.

[0048] Furthermore, if the composition of the present invention contains TG, the amount of the composition of the present invention added at any point in the manufacturing process of the processed fish roe food is usually such that the concentration of TG per 100g of fish roe is in the range of 0.001U to 1,000U, preferably in the range of 0.01U to 500U, and more preferably in the range of 0.1U to 300U.

[0049] 2. Method for manufacturing processed fish roe products and method for improving the texture of processed fish roe products. The present invention also provides a method for producing processed fish roe food (hereinafter sometimes referred to as "the production method of the present invention") which includes a fish roe processing step with oxidase, and a method for improving the texture of processed fish roe food (hereinafter sometimes referred to as "the texture improvement method of the present invention").

[0050] The "oxidase," "fish roe," "processed fish roe food," and "improvement of the texture of processed fish roe food" are as described above for the compositions of the present invention.

[0051] In one embodiment, the manufacturing method and texture improvement method of the present invention use GO and glucose in the fish roe processing step.

[0052] In one embodiment, the manufacturing method and texture improvement method of the present invention further utilize an oxidase substrate in the fish roe processing step.

[0053] The "oxidase substrate" is as described above for the composition of the present invention.

[0054] In one embodiment, the manufacturing method and texture improvement method of the present invention further utilize metal-containing yeast in the fish roe processing step.

[0055] The "metal-containing yeast" is as described above in relation to the composition of the present invention.

[0056] In one embodiment, the manufacturing method and texture improvement method of the present invention further utilize TG in the fish roe processing step.

[0057] Regarding "TG," it is as described above in relation to the composition of the present invention.

[0058] The fish roe treatment step with oxidase in the manufacturing method or texture improvement method of the present invention can be carried out by bringing oxidase into contact with fish roe. In particular, it is preferable to bring oxidase into contact with fish roe using the composition of the present invention described above. Specific methods for bringing fish roe into contact with oxidase include, for example, preparing an immersion solution to which oxidase has been added and immersing the fish roe therein; immersing the fish roe in the immersion solution and adding oxidase thereto; adding the immersion solution and oxidase to the fish roe and then immersing it; and directly sprinkling or coating the fish roe with oxidase. However, any of the first three immersion methods is more preferable.

[0059] In the manufacturing method or texture-improving method of the present invention, when oxidase, a substrate for oxidase, metal-containing yeast, and / or TG are used together, they may be brought into contact with fish eggs simultaneously or separately.

[0060] The conditions for contacting (e.g., immersing) fish eggs with oxidase (and oxidase substrates, metal-containing yeast and / or TG) in the manufacturing method or texture-improving method of the present invention are not particularly limited as long as the desired effects of the present invention can be obtained. For example, conditions of 5 minutes to 180 hours at 0°C to 65°C, preferably 10 minutes to 140 hours at 0°C to 60°C, and more preferably 30 minutes to 120 hours at 5°C to 50°C can be used.

[0061] The amount of oxidase used in the manufacturing method or texture-improving method of the present invention is not particularly limited as long as the desired effects of the present invention are obtained. However, it is generally preferable that the concentration of oxidase per 100g of fish roe is in the range of 0.0001U to 100,000U, more preferably in the range of 0.0003U to 30,000U, more preferably in the range of 0.001U to 10,000U, even more preferably in the range of 0.01U to 1,000U, even more preferably in the range of 0.05U to 500U, and particularly preferably in the range of 0.1U to 300U. A concentration of 0.0001U or more is more preferable because it results in superior texture of the resulting processed fish roe product, while a concentration of 100,000U or less is more preferable because it prevents the texture of the resulting processed fish roe product from being overly emphasized.

[0062] The amount of oxidase substrate used in the manufacturing method or texture improvement method of the present invention is not particularly limited as long as the desired effect of the present invention is obtained, but is usually in the range of 0.00005g to 5g per 100g of fish roe, preferably in the range of 0.0003g to 3g, and more preferably in the range of 0.001g to 1g.

[0063] The amount of metal-containing yeast used in the manufacturing method or texture-improving method of the present invention is not particularly limited as long as the desired effect of the present invention is obtained, but is usually in the range of 0.0000001g to 0.1g per 100g of fish roe, preferably in the range of 0.000001g to 0.03g, and more preferably in the range of 0.00001g to 0.01g.

[0064] The amount of TG used in the manufacturing method or texture improvement method of the present invention is not particularly limited as long as the desired effects of the present invention are obtained. However, it is usually an amount such that the concentration of TG per 100g of fish roe is in the range of 0.001U to 1,000U, preferably in the range of 0.01U to 500U, and more preferably in the range of 0.1U to 300U.

[0065] Furthermore, in the manufacturing method or texture improvement method of the present invention, oxidase and oxidase substrates, metal-containing yeast and / or other components other than TG may be used in combination, as long as they do not impair the effects of the present invention.

[0066] Other components include those similar to those described above for the composition of the present invention.

[0067] In the manufacturing method or texture improvement method of the present invention, the above-mentioned other components may be brought into contact with fish eggs simultaneously with oxidase, or oxidase and its substrate, metal-containing yeast and / or TG, or they may be brought into contact with fish eggs separately.

[0068] By the manufacturing method or texture-improving method of the present invention, it is possible to obtain processed fish roe food with improved texture, such as graininess.

[0069] Furthermore, improvements in texture, such as graininess, are maintained even after the fish roe processed food has been frozen and thawed, or heated. In other words, the present invention also provides a method for improving the texture of frozen and thawed fish roe processed food when consumed, and a method for improving the texture of heated fish roe processed food when consumed, which includes a fish roe processing step using oxidase. The matters described above regarding the texture improvement method of the present invention can be applied to each of these methods. Here, "freezing and thawing" and "heating" are as described above regarding the composition of the present invention.

[0070] 3. Inhibitor for the formation of insoluble aggregates and method for inhibiting the formation of insoluble aggregates Seafood and processed fish products consumers use enzyme preparations containing oxidase, etc., in the salting solution when manufacturing processed fish roe products such as mentaiko and tarako. The enzyme preparations used here contain calcium salts such as calcium lactate and calcium chloride to improve / stabilize the function of the enzymes (Japanese Patent Publication No. 2022-132198, etc.). However, when both these calcium salts and enzymes are dissolved in the salting solution, insoluble aggregates are formed. The present inventors confirmed that floating insoluble aggregates are formed when salted tarako is prepared using a salting solution in which oxidase and calcium lactate are dissolved, but found that the formation of these insoluble aggregates is suppressed by further adding lecithin to the salting solution. In other words, the present invention also provides (1) an agent for inhibiting the formation of insoluble aggregates in an aqueous solution containing a calcium salt or calcium oxide and oxidase, comprising an oxidase and an emulsifier (hereinafter also referred to as "Agent 1 of the present invention"), (2) an agent for inhibiting the formation of insoluble aggregates in an aqueous solution containing a calcium salt or calcium oxide and oxidase, comprising an emulsifier (hereinafter also referred to as "Agent 2 of the present invention"; Agent 1 and Agent 2 of the present invention are collectively referred to as "Agent of the present invention"), and (3) a method for inhibiting the formation of insoluble aggregates in an aqueous solution containing a calcium salt or calcium oxide and oxidase, characterized by the presence of an emulsifier in the aqueous solution (hereinafter also referred to as "Method of the present invention").

[0071] The "oxidase" is as described above in relation to the composition of the present invention.

[0072] The calcium salts used herein are not particularly limited as long as they are of a food-grade quality. Examples include organic calcium acids such as calcium lactate, calcium citrate, calcium acetate, calcium gluconate, calcium stearate, calcium sorbate, calcium pantothenate, and calcium glutamate; inorganic calcium salts such as calcium chloride, calcium carbonate, and calcium sulfate; and mixtures thereof. Calcium lactate and calcium chloride are preferred among these. Calcium salts may also exist in the form of adducts with water or various solvents, but in the agents and methods of the present invention, these adducts are also referred to as calcium salts.

[0073] The calcium oxide used herein is not particularly limited as long as it is of a food-grade quality.

[0074] The concentration of the calcium salt or calcium oxide in an aqueous solution containing the calcium salt or calcium oxide and oxidase is not particularly limited as long as the desired effects of the agent and method of the present invention are obtained, and is usually 0.00001% to 20% by weight, preferably 0.00003% to 15% by weight, more preferably 0.0001% to 10% by weight, and even more preferably 0.0003% to 5% by weight. Note that if the calcium salt is an adduct with water or various solvents, the above content is expressed in terms of the amount converted to the form without the addition of water or any of the various solvents.

[0075] In aqueous solutions containing calcium salts or calcium oxide and oxidase, water suitable for food production, such as purified water, distilled water, deionized water, or tap water, is preferred.

[0076] The emulsifier used in the agent and method of the present invention is not particularly limited as long as it is an emulsifier that can be used in food, and examples include ionic surfactants, glycerin fatty acid esters, sorbitan fatty acid esters, polysorbates, etc., with ionic surfactants being preferred among them. In addition, one or more types of emulsifiers can be used.

[0077] Examples of ionic surfactants include amphoteric surfactants (phospholipids such as lecithin, betaine-based amphoteric surfactants, imidazoline-based amphoteric surfactants, etc.), anionic surfactants (carboxylic acids, sulfonic acids, phosphoric acids, salts thereof, etc.), and cationic surfactants (quaternary ammonium compounds, etc.), with amphoteric surfactants being preferred. Examples of amphoteric surfactants include lecithin (plant lecithin such as soybean lecithin, animal lecithin such as egg yolk lecithin, etc.). The lecithin may be lecithin purified from natural products such as soybean lecithin or egg yolk lecithin, but fractionated lecithin, enzyme-treated lecithin, enzymatically hydrolyzed lecithin, hydrogenated lecithin, etc. Fractionated lecithin is lecithin whose phospholipid composition has been altered by fractionating the lecithin by utilizing the fact that each phospholipid component in lecithin has a different solubility in a solvent. Enzyme-treated lecithin is lecithin obtained by enzymatically treating lecithin, fractional lecithin, etc., and is lecithin whose main component is phosphatidylglycerol. Enzyme-hydrolyzed lecithin is obtained by enzymatically hydrolyzing the fatty acids of lecithin, fractional lecithin, etc., with phospholipase A1, phospholipase A2, etc., and is lecithin whose main components are lysolecithin and phosphatidic acid. Hydrogenated lecithin is lecithin in which the fatty acids of lecithin are hydrogenated. As amphoteric surfactants used in the agent and method of the present invention, soybean lecithin, fractional soybean lecithin, enzyme-treated lecithin, enzyme-hydrolyzed soybean lecithin and hydrogenated soybean lecithin are preferred, and soybean lecithin, enzyme-treated lecithin and enzyme-hydrolyzed soybean lecithin are more preferred. The amphoteric surfactant used in the agent and method of the present invention may be a commercially available product. Specific examples include enzyme-hydrolyzed soy lecithin, which is commercially available under trade names such as "Sunlecithin A-1 (Taiyo Kagaku Co., Ltd.)".

[0078] Examples of glycerin fatty acid esters include esters of saturated fatty acids, unsaturated fatty acids, and / or hydroxy and / or acetoxy-substituted fatty acids with glycerin or glycerin polymers, among which esters of saturated fatty acids and hydroxy and / or acetoxy-substituted fatty acids with glycerin, and esters of saturated fatty acids or unsaturated fatty acids with glycerin polymers are preferred. The total number of carboxyl groups in the fatty acid and the total number of hydroxyl and / or acetoxy groups in the hydroxy and / or acetoxy-substituted fatty acid may both be 2 or more. Examples of saturated fatty acids include saturated fatty acids having 6 to 20 carbon atoms, more specifically caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, and stearic acid, among which caprylic acid, lauric acid, myristic acid, and stearic acid are preferred, and stearic acid is particularly preferred when the glycerin fatty acid ester used in the agent and method of the present invention is an ester of saturated fatty acid and / or hydroxy and / or acetoxy-substituted fatty acid with glycerin. Examples of unsaturated fatty acids include unsaturated fatty acids with 16 to 22 carbon atoms, more specifically oleic acid, linoleic acid, erucic acid, and docosahexaenoic acid, with oleic acid and erucic acid being preferred. Examples of fatty acids substituted with hydroxy and / or acetoxy include citric acid, tartaric acid, succinic acid, and diacetyltartaric acid, with citric acid, succinic acid, and diacetyltartaric acid being preferred. Examples of glycerin polymers include diglycerin, triglycerin, tetraglycerin, hexaglycerin, octaglycerin, decaglycerin, and polyglycerin with 12 or more glycerin units, with diglycerin, tetraglycerin, hexaglycerin, and decaglycerin being preferred. The concept of esters includes monoesters, as well as diesters, triesters, pentaesters, octaesters, and the like.More specifically, examples of glycerin fatty acid esters used in the agent and method of the present invention include glycerin monostearate citrate, glycerin monostearate diacetyltartrate, glycerin monostearate succinate, diglycerin diacetyltartrate, decaglycerin monostearate, diglycerin monocaprylate, tetraglycerin monolaurate, decaglycerin monomyristate, decaglycerin tristearate, tetraglycerin monooleate, hexaglycerin monooleate, hexaglycerin pentaoleate, decaglycerin octaerucate, and the like. Among these, glycerin monostearate diacetyltartrate, glycerin monostearate succinate, diglycerin diacetyltartrate, tetraglycerin monolaurate, and decaglycerin monomyristate are preferred. The glycerin fatty acid esters used in the agent and method of the present invention may be commercially available products, and specific examples include those described in the examples below.

[0079] Examples of sorbitan fatty acid esters include esters of saturated or unsaturated fatty acids with sorbitan. Examples of saturated fatty acids include saturated fatty acids with 10 to 20 carbon atoms, more specifically lauric acid, myristic acid, palmitic acid, and stearic acid, with stearic acid being preferred. Examples of unsaturated fatty acids include unsaturated fatty acids with 16 to 22 carbon atoms, more specifically oleic acid and linoleic acid, with oleic acid being preferred. Sorbitan is a mixture of compounds obtained by the dehydration reaction of sorbitol, and includes 1,4-anhydrosorbitol, 1,5-anhydrosorbitol, 1,4,3,6-dianhydrosorbitol, etc. The term ester is a concept that includes monoesters, as well as diesters, triesters, and tetraesters. Examples of sorbitan fatty acid esters used in the agent and method of the present invention include sorbitan monostearate and sorbitan monooleate. The fatty acid esters used in the agent and method of the present invention may be commercially available products, and specific examples include those described in the examples below.

[0080] Examples of polysorbates include polyoxyethylene sorbitan monolaurate (polysorbate 20), polyoxyethylene sorbitan monostearate (polysorbate 60), polyoxyethylene sorbitan tristearate (polysorbate 65), and polyoxyethylene sorbitan monooleate (polysorbate 80), with polysorbate 20, polysorbate 60, and polysorbate 80 being preferred. The polysorbates used in the agent and method of the present invention may be commercially available products, and specific examples include those described in the examples below.

[0081] The emulsifier content in the agent of the present invention is not particularly limited, but is preferably 0.001% to 50% by weight, more preferably 0.01% to 30% by weight, and even more preferably 0.1% to 10% by weight. Furthermore, when adding the agent of the present invention to (1) an aqueous solution containing a calcium salt or calcium oxide (by adding agent 1 of the present invention to an aqueous solution containing a calcium salt or calcium oxide, the formation of insoluble aggregates in an aqueous solution containing a calcium salt or calcium oxide and oxidase is suppressed), or (2) an aqueous solution containing a calcium salt or calcium oxide and oxidase, it is preferable to add the emulsifier to the aqueous solution such that the concentration of the emulsifier in the aqueous solution is in the range of 0.0001% to 20% by weight, more preferably 0.0003% to 15% by weight, even more preferably 0.001% to 10% by weight, and even more preferably 0.003% to 5% by weight.

[0082] In the method of the present invention, the amount of emulsifier present in the aqueous solution containing a calcium salt or calcium oxide and oxidase is not particularly limited as long as the desired effect of the method of the present invention is obtained, and is usually 0.0001% to 20% by weight, preferably 0.0003% to 15% by weight, more preferably 0.001% to 10% by weight, and even more preferably 0.003% to 5% by weight in the aqueous solution.

[0083] When adding Agent 1 of the present invention to an aqueous solution containing a calcium salt or calcium oxide, Agent 1 of the present invention is added to the aqueous solution such that the amount of oxidase in the aqueous solution is usually in the range of 0.01 U (units) to 10,000 U per 100 g of the aqueous solution, preferably in the range of 0.03 U to 5,000 U, more preferably in the range of 0.1 U to 3,000 U, and even more preferably in the range of 0.3 U to 2,000 U.

[0084] The amount of calcium salt or calcium oxide and oxidase in an aqueous solution containing oxidase is not particularly limited as long as the desired effects of the agent and method of the present invention are obtained. The amount is usually in the range of 0.01 U (units) to 10,000 U per 100 g of the aqueous solution, preferably in the range of 0.03 U to 5,000 U, more preferably in the range of 0.1 U to 3,000 U, and even more preferably in the range of 0.3 U to 2,000 U.

[0085] In this specification, insoluble aggregates refer to insoluble aggregates, particularly suspended insoluble aggregates, that form in aqueous solutions containing calcium salts or calcium oxide and oxidase. Furthermore, "suppression of formation" in this specification means reducing the amount of formation and includes eliminating formation entirely.

[0086] The agent of the present invention may contain other components besides emulsifiers, as long as they do not impair the effects of the agent. Other components that are commonly used in food products can be used as appropriate, and there are no particular restrictions on their content, however, it is preferable that the total amount be 90% by weight or less of the agent of the present invention, more preferably 70% by weight or less, and even more preferably 50% by weight or less.

[0087] Similarly, in the method of the present invention, other components other than emulsifiers may be present in the aqueous solution containing calcium salt or calcium oxide and oxidase, as long as the effects of the method are not impaired. Other components may include those commonly used in food products, depending on the target to which the aqueous solution prepared by the method of the present invention is applied. Examples include sodium chloride, pH adjusters, flavorings, fluidity improvers (anti-caking agents), antioxidants, etc. The amount of other components present in the aqueous solution containing calcium salt or calcium oxide and oxidase in the method of the present invention is not particularly limited as long as the desired effects of the method of the present invention are obtained. The amount is usually 0.0001% to 30% by weight in the aqueous solution, preferably 0.001% to 20% by weight, and more preferably 0.01% to 10% by weight.

[0088] In the method of the present invention, the method of adding an emulsifier and optionally the above-mentioned other components to an aqueous solution containing a calcium salt or calcium oxide and oxidase is not particularly limited, and can be carried out by mixing, for example, a calcium salt or calcium oxide, oxidase, an emulsifier, water and optionally the above-mentioned other components, and the order of mixing is not particularly limited. More specifically, examples include a method of adding an emulsifier and optionally the above-mentioned other components to an aqueous solution containing a calcium salt or calcium oxide and oxidase and mixing; a method of adding a calcium salt or calcium oxide and oxidase to an aqueous solution containing an emulsifier and optionally the above-mentioned other components and mixing; and a method of simultaneously adding a calcium salt or calcium oxide, oxidase, an emulsifier, and optionally the above-mentioned other components to water and mixing.

[0089] The aqueous solution prepared by the method of the present invention is not particularly limited in its application to any particular product. Examples include the brine used in the production of processed fish roe products such as mentaiko and tarako, and the pickling solution used in the production of meat products such as ham. In particular, the aqueous solution prepared by the method of the present invention is preferably added to the brine used in the production of processed fish roe products.

[0090] Next, the present invention will be specifically described with reference to examples, but the present invention is not limited in any way by these examples. [Examples]

[0091] In the examples, unless otherwise specified, the following raw materials were used. • GO: "Sumizyme PGO" (Shin Nippon Chemical Industries, Ltd.) (2,000 U / g) • ASO: "ASO-D10FD" (Nagase & Co., Ltd.) (1,000 U / g) • Iron-containing yeast: "Iron-containing yeast" (Seti Co., Ltd.) (Iron content: 5% by weight) • TG: "Transglutaminase" (Ajinomoto Co., Inc.) (1,000 U / g) • Glucose: "Nisshoku Anhydrous Crystalline Glucose" (Nippon Shokuhin Kako Co., Ltd.) • Sodium ascorbate: "Sodium ascorbate" (Nippon Bulk Pharmaceutical Co., Ltd.) • Salt: "Nakuru M" (Naikai Shoji Co., Ltd.) • 10% sodium nitrite preparation: "High Color HL" (Chiyoda Shoko Co., Ltd.) • Seasoning liquid for mentaiko (spicy cod roe): "BS-L1" (Ajinomoto Co., Inc.) • Chili powder: "Cayenne Pepper Powder H" (K.I.S. Co., Ltd.) • White sauce: "Creamy White Sauce" (Ajinomoto Co., Inc.) • Milk: "Meiji Delicious Milk" (Meiji Co., Ltd.) • Butter: "Snow Brand Unsalted Butter" (Snow Brand Megmilk Co., Ltd.) • Fresh cream: "Takanashi Special Selection Hokkaido Pure Fresh Cream 35" (Takanashi Dairy Co., Ltd.) • All-purpose blended dashi stock: "Dashi Jiman All-purpose Blended Dashi Stock" (Ajinomoto Co., Inc.) • Light soy sauce: "Usukuchi Shoyu" (Kikkoman Corporation) • Mirin: "Hon Mirin" (Takara Shuzo Co., Ltd.) • Cooking sake: "Cooking sake" (Mizkan Co., Ltd.) • Calcium lactate: "Fermented calcium lactate" (Showa Kako Co., Ltd.) • Sunlecithin A-1: ​​"Sunlecithin A-1" (enzyme-hydrolyzed soy lecithin) (Taiyo Kagaku Co., Ltd.)

[0092] Examples 1-10 and Comparative Example 2 (Preparation of compositions for processed fish roe products; evaluation using salted cod roe) GO, ASO, iron-containing yeast, glucose, and / or sodium ascorbate were mixed in the proportions shown in Table 1 to prepare the powdered fish roe processed product compositions used in Preparation Example 1 described below (hereinafter referred to as "Compositions of Examples 1 to 10 and Comparative Example 2," respectively).

[0093] [Table 1]

[0094] Preparation Example 1 (Preparation of Salted Cod Roe) As fish roe, a 7.5kg block of frozen cod roe (US origin) (roe grade: true roe or gum roe) (roe size: M) was partially thawed in the refrigerator (8°C) for about 2 days, and defective pieces (one side missing, torn, large oviducts, etc.) were removed. The partially thawed raw roe was separated with the skin still attached, foreign matter such as blood vessels and Anisakis was removed, then divided into 1kg portions, washed with a washing solution (3% by weight saline solution), placed in a colander and left to stand to drain the liquid. The drained cod roe was split open to remove the contents (loose roe), mixed uniformly, and then divided into 100g bags. A 60% salt solution (salt: 13% by weight, 10% sodium nitrite preparation: 0.004% by weight, water: remainder) and the compositions of Examples 1-10 or Comparative Example 2 were added to 100g of cod roe in the amounts shown in Table 1 (Comparative Example 1 is a "control" with no added fish roe processing composition). The bags were then immersed at 20°C for 18 hours, turning occasionally. The salt solution was then removed, and each of the resulting salted cod roe (hereinafter referred to as "salted cod roe of Examples 1-10 and Comparative Examples 1-2," respectively) was subjected to the evaluation described below.

[0095] Test Example 1 (Sensory Evaluation) (1) Evaluation of texture For the salted cod roe of Examples 1-10 and Comparative Examples 1-2 obtained in Preparation Example 1, five expert panelists experienced in evaluation tasted the samples and evaluated the characteristic texture of the salted cod roe, as defined below, based on the strength of the grain texture, grain hardness, and grain firmness. Comparative Example 1's salted cod roe (control) was given a score of 5, and the evaluation criteria below were used to rate each sample on an 11-point scale (plus or minus 5 points) in increments of 0.1 points. The average of the five panelists' evaluation scores was then calculated.

[0096] <Definition> Particle texture: This refers to a synergistic combination of firmness and grain hardness, where the surface is somewhat hard, but the inside is not watery and pops with a satisfying crunch. Grain hardness: This refers to the hardness of the surface of the egg membrane of each individual grain. The harder the grain feels, the greater the rebound force when chewed, resulting in a popping sensation. Grain firmness: This refers to a state where each grain is large and plump (close to a spherical shape), and the surface is wrinkle-free and not mushy.

[0097] <Evaluation Criteria> Significantly stronger than the control group; 10 points It feels considerably stronger compared to the control group; 9 points It feels stronger compared to the control group; 8 points It feels slightly stronger compared to the control group; 7 points It feels slightly stronger compared to the control; 6 points I feel it's on par with the control group; 5 points It feels slightly weaker compared to the control; 4 points It feels slightly weaker compared to the control group; 3 points It feels weaker compared to the control group; 2 points It feels considerably weaker compared to the control group; 1 point It feels significantly weaker compared to the control group; 0 points.

[0098] (2) Evaluation of palatability For the salted cod roe obtained in Preparation Example 1, Examples 1-10 and Comparative Examples 1-2, a panel of five experts experienced in evaluation tasted the samples and, according to the evaluation criteria below, collectively evaluated the palatability of the salted cod roe, specifically its desirableness as salted cod roe, i.e., the subjective preference when consuming the salted cod roe.

[0099] <Evaluation Criteria> Very favorable; ◎ Favorable; ○ Undesirable; × Contrast;-

[0100] The results are shown in Table 2.

[0101] [Table 2]

[0102] As shown in Table 2, in the preparation of salted cod roe, the addition of oxidase, or oxidase and iron-containing yeast and / or an oxidase substrate, improved the texture and palatability of the resulting salted cod roe in all cases.

[0103] Examples 11-12 and Comparative Example 3 (Preparation of Composition for Fish Roe Processing Products; for Confirmation of the Effect of TG) GO, ASO, iron-containing yeast, glucose, sodium ascorbate, and / or TG were mixed in the proportions shown in Table 3 to prepare the powdered fish roe processed product compositions used in Preparation Example 2 described below (hereinafter referred to as "Compositions of Examples 11-12 and Comparative Example 3," respectively).

[0104] [Table 3]

[0105] Preparation Example 2 (Preparation of Salted Cod Roe) Each salted cod roe (hereinafter referred to as "salted cod roe of Examples 11-12 and Comparative Example 3," respectively) was prepared in the same manner as in Preparation Example 1, using either the compositions of Examples 11-10 or Comparative Example 2, or the compositions of Examples 11-12 and Comparative Example 3 obtained in Comparative Example 3, and subjected to the evaluation described below.

[0106] Test Example 2 (Sensory Evaluation) (1) Evaluation of texture The characteristic texture of the salted cod roe from Examples 11-12 and Comparative Example 3, obtained in Preparation Example 2, was evaluated in the same manner as the texture evaluation in Test Example 1. (2) Evaluation of palatability The salted cod roe from Examples 11-12 and Comparative Example 3 obtained in Preparation Example 2 was evaluated for its palatability, i.e., the subjective preference when eating the salted cod roe, in the same manner as the palatability evaluation in Test Example 1.

[0107] The results, along with the evaluation results for salted cod roe from Examples 9 and 10, are shown in Table 4.

[0108] [Table 4]

[0109] As shown in Table 4, adding TG during the preparation of salted cod roe further improved the texture of the resulting salted cod roe, and when TG was added in addition to GO, iron-containing yeast, and glucose, the palatability was also further improved.

[0110] Examples 13-16 (Preparation of composition for processed fish roe products; for confirming the effect of iron-containing yeast concentration) GO, iron-containing yeast, glucose, and TG were mixed in the proportions shown in Table 5 to prepare the powdered fish roe processed product compositions used in Preparation Example 3 described below (hereinafter referred to as "Compositions of Examples 13 to 16").

[0111] [Table 5]

[0112] Preparation Example 3 (Preparation of Salted Cod Roe) Each salted cod roe (hereinafter referred to as "salted cod roe of Examples 13-16") was prepared in the same manner as in Preparation Example 1, using the compositions of Examples 13-16 obtained in Example 13-16 instead of the compositions of Examples 1-10 or Comparative Example 2, and subjected to the evaluation described below.

[0113] Test Example 3 (Sensory Evaluation) (1) Evaluation of texture The salted cod roe from Examples 13-16 obtained in Preparation Example 3 was evaluated for its characteristic texture in the same manner as the texture evaluation in Test Example 1. (2) Evaluation of palatability The salted cod roe of Examples 13-16 obtained in Preparation Example 3 was evaluated for its palatability, i.e., the subjective preference when eating the salted cod roe, in the same manner as the palatability evaluation in Test Example 1.

[0114] The results, along with the evaluation results for the salted cod roe of Comparative Example 3 and Example 11, are shown in Table 6.

[0115] [Table 6]

[0116] As shown in Table 6, when preparing salted cod roe, adding iron-containing yeast at a rate of 0.00005g / 100g or more of salted cod roe, in addition to GO, glucose, and TG, improved the texture of the resulting salted cod roe in all cases. Furthermore, adding iron-containing yeast at a rate of 0.00060g / 100g or more of salted cod roe, in addition to GO, glucose, and TG, improved the palatability of the resulting salted cod roe in all cases.

[0117] Examples 17-18 (Preparation of compositions for processed fish roe products; for confirming the effect of glucose concentration) GO, iron-containing yeast, glucose, and / or TG were mixed in the proportions shown in Table 7 to prepare the powdered fish roe processed product compositions used in Preparation Example 4 described below (hereinafter referred to as "Compositions of Examples 17-18").

[0118] [Table 7]

[0119] Preparation Example 4 (Preparation of Salted Cod Roe) Instead of the compositions of Examples 1 to 10 or Comparative Example 2, the compositions of Examples 17 to 18 obtained in Examples 17 to 18 were used to obtain each salted cod roe (hereinafter referred to as "Salted Cod Roe of Examples 17 to 18," respectively) in the same manner as in Preparation Example 1, and were subjected to the evaluation described below.

[0120] Test Example 4 (Sensory Evaluation) (1) Evaluation of texture The salted cod roe of Examples 17-18 obtained in Preparation Example 4 was evaluated for its characteristic texture in the same manner as the texture evaluation in Test Example 1. (2) Evaluation of palatability The salted cod roe of Examples 17-18 obtained in Preparation Example 4 was evaluated for its palatability, i.e., the subjective pleasantness of eating the salted cod roe, in the same manner as the palatability evaluation in Test Example 1.

[0121] The results, along with the evaluation results for the salted cod roe of Comparative Example 3 and Example 11, are shown in Table 8.

[0122] [Table 8]

[0123] As shown in Table 8, in the preparation of salted cod roe, the addition of glucose in addition to GO, iron-containing yeast, and TG improved the texture and palatability of the resulting salted cod roe in all cases.

[0124] Examples 19-20 (Preparation of compositions for processed fish roe products; evaluation using mentaiko) GO, iron-containing yeast, glucose, and TG were mixed in the proportions shown in Table 9 to prepare the powdered fish roe processed product compositions used in Preparation Example 5 described below (hereinafter referred to as "Compositions of Examples 19-20").

[0125] [Table 9]

[0126] Preparation Example 5 (Preparation of Mentaiko) Cod roe was obtained by draining the liquid in the same manner as in Preparation Example 1. The cod roe was split open and the contents were removed (loose roe), mixed uniformly, and then placed in vacuum bags in 100g portions. A 60% by weight salting solution (primary salting solution) (salt: 13% by weight, 10% sodium nitrite preparation: 0.004% by weight, water: remainder) was added per 100g of fish roe, along with each of the compositions from Examples 19-20 in the amounts shown in Table 9 (Comparative Example 4 is a "control" in which no fish roe processing composition was added), and the roe was immersed at 20°C for 18 hours, turning occasionally. Next, the salting solution was removed, the roe was carefully washed with 1.5% by weight saline solution, filtered through a sieve, and left to stand for 3 hours to drain the liquid. The drained cod roe was immersed in a 30% by weight seasoning solution (secondary pickling solution) relative to the fish eggs (3 parts by weight of mentaiko seasoning solution: 0.6 parts by weight of chili powder), and left to stand at 20°C for two nights. The mixture was then strained through a sieve and left to stand for 3 hours to drain the liquid, and the resulting mentaiko (hereinafter referred to as "mentaiko of Examples 19-20 and Comparative Example 4," respectively) was subjected to the evaluation described below.

[0127] Test Example 5 (Sensory Evaluation) (1) Evaluation of texture For the mentaiko obtained in Preparation Example 5, Examples 19-20 and Comparative Example 4, five expert panelists experienced in evaluation tasted the mentaiko and evaluated the characteristic texture of the mentaiko, as defined below, based on the strength of the grain texture, grain hardness, and grain firmness. The mentaiko from Comparative Example 4 (control) was given a score of 5, and the evaluation criteria below were used to rate each mentaiko on an 11-point scale (plus or minus 5 points) in increments of 0.1 points. The average of the five panelists' evaluation scores was then calculated.

[0128] <Definition> Particle texture: This refers to a synergistic combination of firmness and grain hardness, where the surface is somewhat hard, but the inside is not watery and pops with a satisfying crunch. Grain hardness: This refers to the hardness of the surface of the egg membrane of each individual grain. The harder the grain feels, the greater the rebound force when chewed, resulting in a popping sensation. Grain firmness: This refers to a state where each grain is large and plump (close to a spherical shape), and the surface is wrinkle-free and not mushy.

[0129] <Evaluation Criteria> Significantly stronger than the control group; 10 points It feels considerably stronger compared to the control group; 9 points It feels stronger compared to the control group; 8 points It feels slightly stronger compared to the control group; 7 points It feels slightly stronger compared to the control; 6 points I feel it's on par with the control group; 5 points It feels slightly weaker compared to the control; 4 points It feels slightly weaker compared to the control group; 3 points It feels weaker compared to the control group; 2 points It feels considerably weaker compared to the control group; 1 point It feels significantly weaker compared to the control group; 0 points.

[0130] (2) Evaluation of palatability For the mentaiko obtained in Preparation Example 5, Examples 19-20 and Comparative Example 4, a panel of five experts experienced in evaluation tasted them and, as a matter of consensus, evaluated the palatability of the mentaiko, that is, the subjective preference when eating the mentaiko, according to the evaluation criteria below.

[0131] <Evaluation Criteria> Very favorable; ◎ Favorable; ○ Undesirable; × Contrast;-

[0132] The results are shown in Table 10.

[0133] [Table 10]

[0134] As shown in Table 10, the addition of GO, iron-containing yeast, glucose, and TG during the preparation of mentaiko significantly improved the texture and palatability of the resulting mentaiko in all cases.

[0135] Example 21 and Comparative Example 6 (Preparation of compositions for processed fish roe products; for evaluation of mentaiko after freezing and thawing) GO, iron-containing yeast, glucose, and TG were mixed in the proportions shown in Table 11 to prepare the powdered fish roe processed product compositions used in Preparation Example 6 described below (hereinafter referred to as "Compositions of Example 21 and Comparative Example 6," respectively).

[0136] [Table 11]

[0137] Preparation Example 6 (Preparation of frozen and thawed mentaiko) Each mentaiko prepared in the same manner as in Preparation Example 5 (Comparative Example 5 is a "control" to which no fish roe processing composition was added) was frozen at -20°C and then thawed by standing at 4°C overnight. The resulting mentaiko after freezing and thawing (hereinafter referred to as "mentaiko of Example 21 and Comparative Examples 5-6," respectively) was then subjected to the evaluation described below.

[0138] Test Example 6 (Sensory Evaluation) (1) Evaluation of texture For the mentaiko obtained in Preparation Example 6 from Example 21 and Comparative Examples 5-6, the characteristic texture of the mentaiko was evaluated in the same manner as in Test Example 5, except that the mentaiko from Comparative Example 5 (control) was scored 5 points instead of the mentaiko from Comparative Example 4 (control). (2) Evaluation of palatability The mentaiko from Example 21 and Comparative Examples 5-6 obtained in Preparation Example 6 were evaluated for their palatability, i.e., the subjective pleasantness when eating the mentaiko, in the same manner as the palatability evaluation in Test Example 5.

[0139] The results are shown in Table 12.

[0140] [Table 12]

[0141] As shown in Table 12, the addition of GO, iron-containing yeast, glucose, and TG during the preparation of mentaiko significantly improved the texture and palatability of the resulting mentaiko after freezing and thawing.

[0142] Example 22 and Comparative Example 8 (Preparation of compositions for processed fish roe products; for evaluation of mentaiko after heating) GO, iron-containing yeast, glucose, and TG were mixed in the proportions shown in Table 13 to prepare the powdered fish roe processed product compositions used in Preparation Example 7 described below (hereinafter referred to as "Compositions of Example 22 and Comparative Example 8," respectively).

[0143] [Table 13]

[0144] Preparation Example 7 (Preparation of heated mentaiko) Each mentaiko (spicy cod roe) prepared in the same manner as in Preparation Example 5 (Comparative Example 7 is a "control" to which no fish roe processing composition was added) was frozen at -20°C and then thawed overnight at 4°C. Meanwhile, 12 parts by weight of white sauce was dissolved in 78 parts by weight of milk, and while heating in a pot, 4.5 parts by weight of butter and 5.5 parts by weight of fresh cream were added. After cooling, the solidified fat was smoothed using a blender to prepare the white sauce. 60 g of the obtained white sauce, 30 g of the mentaiko frozen and thawed above, and 10 g of water were mixed and heated at 80°C for 10 minutes. The heated mentaiko samples obtained (hereinafter referred to as "Mentaiko of Example 22 and Comparative Examples 7-8," respectively) were subjected to the evaluation described below.

[0145] Test Example 7 (Sensory Evaluation) (1) Evaluation of texture For the mentaiko obtained in Preparation Example 7, Example 22, and Comparative Examples 7-8, five expert panelists experienced in evaluation tasted them and evaluated the characteristic texture of the mentaiko, as defined below, based on the abundance of grains, grain hardness, and grain firmness. Comparative Example 7's mentaiko (control) was given a score of 5, and the evaluation criteria below were used to rate each mentaiko on an 11-point scale (plus or minus 5 points) in increments of 0.1 points. The average of the five panelists' evaluation scores was then calculated.

[0146] <Definition> Texture: This refers to the amount of individual particles that can be felt when the food is in the mouth. Grain hardness: This refers to the hardness of the surface of the egg membrane of each individual grain. The harder the grain feels, the greater the rebound force when chewed, resulting in a popping sensation. Grain firmness: This refers to a state where each grain is large and plump (close to a spherical shape).

[0147] <Evaluation Criteria> Significantly stronger than the control group; 10 points It feels considerably stronger compared to the control group; 9 points It feels stronger compared to the control group; 8 points It feels slightly stronger compared to the control group; 7 points It feels slightly stronger compared to the control; 6 points I feel it's on par with the control group; 5 points It feels slightly weaker compared to the control; 4 points It feels slightly weaker compared to the control group; 3 points It feels weaker compared to the control group; 2 points It feels considerably weaker compared to the control group; 1 point It feels significantly weaker compared to the control group; 0 points.

[0148] (2) Evaluation of palatability The mentaiko from Example 22 and Comparative Examples 7-8 obtained in Preparation Example 7 were evaluated for their palatability, i.e., the subjective pleasantness when eating the mentaiko, in the same manner as the palatability evaluation in Test Example 5.

[0149] The results are shown in Table 14.

[0150] [Table 14]

[0151] As shown in Table 14, the addition of GO, iron-containing yeast, glucose, and TG during the preparation of mentaiko significantly improved the texture and palatability of the mentaiko after heating.

[0152] Example 23 and Comparative Example 10 (Preparation of composition for processed fish roe products; evaluation of formulation in secondary pickling liquid for mentaiko) GO, iron-containing yeast, glucose, and TG were mixed in the proportions shown in Table 15 to prepare the powdered fish roe processed product compositions used in Preparation Example 8 described below (hereinafter referred to as "Compositions of Example 23 and Comparative Example 10," respectively).

[0153] [Table 15]

[0154] Preparation Example 8 (Preparation of Mentaiko) Cod roe was drained in the same manner as in Preparation Example 1. The cod roe was split open and the contents were removed (loose roe), mixed uniformly, and then placed in vacuum bags in 100g portions. A 60% by weight salting solution (primary pickling solution) (salt: 13% by weight, 10% sodium nitrite preparation: 0.004% by weight, water: remainder) was added per 100g of fish roe, and the roe was immersed at 20°C for 18 hours, turning occasionally. Next, the salting solution was removed, the roe was carefully washed with 1.5% by weight saline solution, filtered through a sieve, and left to stand for 3 hours to drain. Ten parts by weight of drained cod roe were immersed in a seasoning solution (secondary pickling solution) (3 parts by weight of mentaiko seasoning solution prepared by dissolving each composition of Example 23 or Comparative Example 10 in the amounts shown in Table 15 per 100g of fish roe (Comparative Example 9 is a "control" in which no fish roe processing composition is dissolved): 0.6 parts by weight of chili powder), and left to stand at 20°C for 20 hours. The mixture was then filtered through a sieve and left to stand for 3 hours to drain the liquid, and the resulting mentaiko (hereinafter referred to as "mentaiko of Example 23 and Comparative Examples 9-10," respectively) were subjected to the evaluation described below.

[0155] Test Example 8 (Sensory Evaluation) (1) Evaluation of texture For the mentaiko obtained in Preparation Example 8 from Example 23 and Comparative Examples 9-10, the characteristic texture of the mentaiko was evaluated in the same manner as in Test Example 5, except that the mentaiko from Comparative Example 9 (control) was given a score of 5 instead of the mentaiko from Comparative Example 4 (control).

[0156] (2) Evaluation of palatability The mentaiko from Example 23 and Comparative Examples 9-10 obtained in Preparation Example 8 were evaluated for their palatability, i.e., the subjective pleasantness when eating the mentaiko, in the same manner as the palatability evaluation in Test Example 5.

[0157] The results are shown in Table 16.

[0158] [Table 16]

[0159] As shown in Table 16, the texture of the mentaiko was improved by adding GO, iron-containing yeast, glucose, and TG during the preparation of the mentaiko.

[0160] Examples 24-25 (Preparation of compositions for processed fish roe products; evaluation using salted salmon roe) GO, iron-containing yeast, glucose, and TG were mixed in the proportions shown in Table 17 to prepare the powdered fish roe processed product compositions used in Preparation Example 9 described below (hereinafter referred to as "Compositions of Examples 24-25").

[0161] [Table 17]

[0162] Preparation Example 9 (Preparation of Salted Salmon Roe) 50g of commercially available fresh salmon roe was mixed with 30g of 5% saline solution prepared by dissolving each of the compositions from Examples 24-25 in the amounts shown in Table 17 per 100g of fish roe (Comparative Example 11 is a "control" in which no fish roe processing composition was dissolved). The mixture was left to stand at 15°C for 16 hours, drained, and the resulting salted salmon roe (hereinafter referred to as "salted salmon roe of Examples 24-25 and Comparative Example 11," respectively) was subjected to the evaluation described below.

[0163] Test Example 9 (Sensory Evaluation) Five expert panelists, highly skilled in evaluation, tasted the salted salmon roe from Examples 24-25 and Comparative Example 11 obtained in Preparation Example 9. They evaluated the salted salmon roe's characteristic texture, defining the strength of the grain texture, grain hardness, and grain firmness as follows: Comparative Example 11's salted salmon roe (control) was given a score of 5, and the evaluation criteria below allowed for a total of 11 levels, plus or minus 5 points, in increments of 0.1 points. The average of the five panelists' evaluation scores was then calculated.

[0164] <Definition> Particle texture: This refers to a synergistic combination of firmness and grain hardness, where the surface is somewhat hard, but the inside is not watery and pops with a satisfying crunch. Grain hardness: This refers to the hardness of the surface of the egg membrane of each individual grain. The harder the grain feels, the greater the rebound force when chewed, resulting in a popping sensation. Grain firmness: This refers to a state where each grain is large and plump (close to a spherical shape), and the surface is wrinkle-free and not mushy.

[0165] <Evaluation Criteria> Significantly stronger than the control group; 10 points It feels considerably stronger compared to the control group; 9 points It feels stronger compared to the control group; 8 points It feels slightly stronger compared to the control group; 7 points It feels slightly stronger compared to the control; 6 points I feel it's on par with the control group; 5 points It feels slightly weaker compared to the control; 4 points It feels slightly weaker compared to the control group; 3 points It feels weaker compared to the control group; 2 points It feels considerably weaker compared to the control group; 1 point It feels significantly weaker compared to the control group; 0 points.

[0166] (2) Evaluation of palatability Five expert panel members, highly skilled in evaluation, tasted the salted salmon roe from Examples 24-25 and Comparative Example 11 obtained in Preparation Example 9. They then conferred on the palatability of the salted salmon roe, specifically its desirableness as salted salmon roe, i.e., the subjective preference when consuming the salted salmon roe, according to the evaluation criteria below.

[0167] <Evaluation Criteria> Very favorable; ◎ Favorable; ○ Undesirable; × Contrast;-

[0168] The results are shown in Table 18.

[0169] [Table 18]

[0170] As shown in Table 18, the addition of GO, iron-containing yeast, glucose, and TG during the preparation of salted salmon roe significantly improved the texture and palatability of the resulting salted salmon roe in all cases.

[0171] Examples 26-27 (Preparation of compositions for processed fish roe products; evaluation using salted flying fish roe) GO, iron-containing yeast, glucose, and TG were mixed in the proportions shown in Table 19 to prepare the powdered fish roe processed product compositions used in Preparation Example 10 described below (hereinafter referred to as "Compositions of Examples 26-27").

[0172] [Table 19]

[0173] Preparation Example 10 (Preparation of salted flying fish roe) 50g of commercially available seasoned flying fish roe was mixed with 30g of 5% saline solution prepared by dissolving each of the compositions from Examples 26-27 in the amounts shown in Table 19 per 100g of fish roe (Comparative Example 12 is a "control" in which no fish roe processing composition was dissolved). The mixture was left to stand at 15°C for 16 hours, drained, and the resulting salted flying fish roe (hereinafter referred to as "salted flying fish roe of Examples 26-27 and Comparative Example 12," respectively) was subjected to the evaluation described below.

[0174] Test Example 10 (Sensory Evaluation) Five expert panelists, highly skilled in evaluation, tasted the salted flying fish roe from Examples 26-27 and Comparative Example 12 obtained in Preparation Example 10. They evaluated the characteristic texture of the salted flying fish roe, defining the strength of the particle size, the hardness of the grains, and the firmness of the grains as follows. The salted flying fish roe from Comparative Example 12 (control) was given a score of 5, and the evaluation criteria below were used to rate each roe on an 11-point scale (plus or minus 5 points) in increments of 0.1 points. The average of the five panelists' evaluation scores was then calculated.

[0175] <Definition> Particle texture: This refers to a synergistic combination of firmness and grain hardness, where the surface is somewhat hard, but the inside is not watery and pops with a satisfying crunch. Grain hardness: This refers to the hardness of the surface of the egg membrane of each individual grain. The harder the grain feels, the greater the rebound force when chewed, resulting in a popping sensation. Grain firmness: This refers to a state where each grain is large and plump (close to a spherical shape), and the surface is wrinkle-free and not mushy.

[0176] <Evaluation Criteria> Significantly stronger than the control group; 10 points It feels considerably stronger compared to the control group; 9 points It feels stronger compared to the control group; 8 points It feels slightly stronger compared to the control group; 7 points It feels slightly stronger compared to the control; 6 points I feel it's on par with the control group; 5 points It feels slightly weaker compared to the control; 4 points It feels slightly weaker compared to the control group; 3 points It feels weaker compared to the control group; 2 points It feels considerably weaker compared to the control group; 1 point It feels significantly weaker compared to the control group; 0 points.

[0177] (2) Evaluation of palatability Five expert panel members, highly skilled in evaluation, tasted the salted flying fish roe from Examples 26-27 and Comparative Example 12 obtained in Preparation Example 10. They then conferred on the palatability of the salted flying fish roe, specifically its desirableness as salted flying fish roe, i.e., the subjective preference when consuming the salted flying fish roe, according to the evaluation criteria below.

[0178] <Evaluation Criteria> Very favorable; ◎ Favorable; ○ Undesirable; × Contrast;-

[0179] The results are shown in Table 20.

[0180] [Table 20]

[0181] As shown in Table 20, the addition of GO, iron-containing yeast, glucose, and TG during the preparation of salted flying fish roe significantly improved the texture and palatability of the resulting salted flying fish roe in all cases.

[0182] Examples 28-29 (Preparation of compositions for processed fish roe products; evaluation using seasoned herring roe) GO, iron-containing yeast, glucose, and TG were mixed in the proportions shown in Table 21 to prepare the powdered fish roe processed product compositions used in Preparation Example 11 described below (hereinafter referred to as "Compositions of Examples 28-29").

[0183] [Table 21]

[0184] Preparation Example 11 (Preparation of seasoned herring roe) Commercially available salted herring roe was soaked in 0.5% by weight saline solution for 3 hours in two sets to remove the salt. Meanwhile, a seasoning liquid was prepared by mixing 5g of all-purpose dashi stock, 30g of light soy sauce, 8g of mirin, 30g of cooking sake, 5g of salt, and 150g of water. After heating and cooling, each composition from Examples 28-29 was dissolved in 100g of fish roe in the amounts shown in Table 21 (Comparative Example 13 was a "control" in which no fish roe processing composition was dissolved). The resulting seasoning liquid was mixed with 50g of the desalted salted herring roe obtained above, left to stand at 15°C for 16 hours, and then drained. The resulting seasoned herring roe (hereinafter referred to as "seasoned herring roe of Examples 28-29 and Comparative Example 13," respectively) was subjected to the evaluation described below.

[0185] Test Example 11 (Sensory Evaluation) For the seasoned herring roe of Examples 28-29 and Comparative Example 13 obtained in Preparation Example 11, five expert panelists experienced in evaluation tasted the samples and evaluated the characteristic texture of the seasoned herring roe, as defined below, including the strength of the grain texture, the firmness of the grains, and the overall hardness. The seasoned herring roe of Comparative Example 13 (control) was given a score of 5, and the evaluation was conducted on an 11-point scale with plus or minus 5 points in increments of 0.1 points, according to the evaluation criteria below. The average of the evaluation scores from the five panelists was calculated.

[0186] <Definition> Particle texture: This refers to a synergistic combination of firmness and grain hardness, where the surface is somewhat hard, but the inside is not watery and pops with a satisfying crunch. Grain firmness: This refers to a state where each grain is large and plump (close to a spherical shape), and the surface is wrinkle-free and not mushy. Overall firmness: This refers to the overall firmness of the grains when eating a block of seasoned herring roe. The firmer each individual grain feels, the greater the resistance when chewed, resulting in an overall firm texture.

[0187] <Evaluation Criteria> Significantly stronger than the control group; 10 points It feels considerably stronger compared to the control group; 9 points Feels stronger compared to the control; 8 points Feels slightly stronger compared to the control; 7 points Feels slightly stronger compared to the control; 6 points Feels the same as the control; 5 points Feels slightly weaker compared to the control; 4 points Feels slightly weaker compared to the control; 3 points Feels weaker compared to the control; 2 points Feels considerably weaker compared to the control; 1 point Feels significantly weaker compared to the control; 0 points.

[0188] (2) Evaluation of palatability Regarding the salted konjac of Examples 28 - 29 and Comparative Example 13 obtained in Preparation Example 11, five professional panelists familiar with the evaluation ate them, and as the palatability of the salted konjac, the desirability as salted konjac, that is, the subjective desirability when eating the salted konjac, was evaluated by consensus according to the following evaluation criteria.

[0189] <Evaluation criteria> Very desirable; ◎ Desirable; ○ Undesirable; × Control; -

[0190] The results are shown in Table 22.

[0191]

Table 22

[0192] As shown in Table 22, when preparing the salted konjac, by adding GO, iron - containing yeast, glucose, and TG, the texture and palatability of the obtained salted konjac were significantly improved in all cases.

[0193] Reference Example 1 (Effect of suppressing the formation of insoluble aggregates) (Sample preparation) Salt and water were mixed according to the proportions (by weight) shown in Tables 23-1 to 23-2. Calcium lactate, enzyme (ASO or GO), and sunlecithin A-1 were added to the resulting saline solution according to the proportions shown in Tables 23-1 to 23-2. The mixture was stirred at 700 rpm for 30 minutes, then allowed to stand to prepare the samples. For each amount of each enzyme, a sample without sunlecithin A-1 was used as a control.

[0194] [Table 23-1]

[0195] [Table 23-2]

[0196] (Evaluation of suppression of insoluble aggregate formation) Each sample obtained as described above was visually inspected for the presence or absence of insoluble aggregates (white suspended matter), and evaluated using the following evaluation scale. The results are shown in Tables 23-1 to 23-2.

[0197] [Evaluation scale] ◎: No formation of insoluble aggregates. ○: Suppresses the formation of insoluble aggregates compared to the control. ×: Formation of insoluble aggregates is similar to that of the control.

[0198] As shown in Tables 23-1 to 23-2, regardless of the concentration of enzyme used in the tests, the addition of Sunlecithin A-1 to the aqueous solution containing calcium lactate and enzyme completely suppressed the formation of insoluble aggregates (white suspended matter). [Industrial applicability]

[0199] The present invention makes it possible to produce processed fish roe food products with good texture, such as a pleasant grainy feel. Therefore, the present invention is useful in the food industry.

Claims

1. A composition for processed fish roe foods containing oxidase.

2. The composition according to claim 1, wherein the oxidase is one or more selected from glucose oxidase (GO) and ascorbic acid oxidase (ASO).

3. The composition according to claim 1, further comprising an oxidase substrate.

4. The composition according to claim 3, wherein the oxidase is GO and the substrate of the oxidase is glucose.

5. The composition according to claim 3, wherein the oxidase is ASO and the substrate of the oxidase is ascorbic acid.

6. The composition according to claim 1, further comprising metal-containing yeast.

7. The composition according to claim 6, wherein the metal is iron.

8. The composition according to claim 1, further comprising transglutaminase.

9. The composition according to claim 1, wherein the processed fish roe food is mentaiko, salted cod roe, herring roe, salmon roe, or flying fish roe.

10. A composition according to any one of claims 1 to 9, for modifying the texture of processed fish roe products.

11. The composition according to claim 10, wherein the texture modification is texture improvement.

12. The composition according to claim 11, wherein the improvement in texture is an improvement in graininess.

13. A composition for processed fish roe food products for freezing and thawing, containing oxidase.

14. A composition for processed fish roe food products containing oxidase for heating.

15. A method for producing processed fish roe food, including a step of processing fish roe with oxidase.

16. The method for producing a product according to claim 15, wherein the oxidase is one or more selected from glucose oxidase (GO) and ascorbic acid oxidase (ASO).

17. The manufacturing method according to claim 15, further comprising using an oxidase substrate in the fish roe processing step.

18. The manufacturing method according to claim 17, wherein the oxidase is GO and the substrate of the oxidase is glucose.

19. The method for producing the product according to claim 17, wherein the oxidase is ASO and the substrate of the oxidase is ascorbic acid.

20. The manufacturing method according to claim 15, further comprising using metal-containing yeast in the fish roe processing step.

21. The manufacturing method according to claim 15, further comprising using transglutaminase in the fish roe processing step.

22. The manufacturing method according to claim 15, wherein the processed fish roe product is mentaiko, salted cod roe, herring roe, salmon roe, or flying fish roe.

23. A method for improving the texture of processed fish roe products, including a process for processing fish roe with oxidase.

24. The method according to claim 23, wherein the oxidase is one or more selected from glucose oxidase (GO) and ascorbic acid oxidase (ASO).

25. The method according to claim 23, further comprising using an oxidase substrate in the fish roe processing step.

26. The method according to claim 25, wherein the oxidase is GO and the substrate of the oxidase is glucose.

27. The method according to claim 25, wherein the oxidase is ASO and the substrate of the oxidase is ascorbic acid.

28. The method according to claim 23, further comprising using metal-containing yeast in the fish roe processing step.

29. The method according to claim 23, further comprising the use of transglutaminase in the fish roe processing step.

30. The method according to claim 23, wherein the processed fish roe food is mentaiko, salted cod roe, herring roe, salmon roe, or flying fish roe.

31. The method according to any one of claims 23 to 30, wherein the improvement in texture is an improvement in graininess.

32. A method for improving the texture of processed fish roe food for frozen and thawed consumption, including a fish roe processing step using oxidase.

33. A method for improving the texture of processed fish roe food for consumption, including a fish roe processing step using oxidase.

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