Method for suppressing the formation of insoluble aggregates

Abstract

To provide a method for suppressing the formation of insoluble aggregates in an aqueous solution containing a calcium salt or calcium oxide and an enzyme, which can be added to the salting solution used when manufacturing processed fish roe products such as mentaiko and tarako, and a method for improving the texture of fish roe in processed fish roe products, which can easily and effectively impart a good texture to the fish roe. [Solution] The present invention provides a method for suppressing the formation of insoluble aggregates in an aqueous solution containing a calcium salt or calcium oxide and an enzyme, characterized by the presence of maltose in the aqueous solution, and a method for improving the texture of fish eggs in processed fish eggs, including the step of contacting fish eggs with a salting solution containing maltose and transglutaminase.

Description

[Technical Field]

[0001] The present invention relates to a method for inhibiting the formation of insoluble aggregates in an aqueous solution containing a calcium salt or calcium oxide and an enzyme, a method for improving the grain texture of fish roe in processed fish roe food, and the like. [Background Art]

[0002] In the fisheries and surimi product industries, enzyme preparations are used in salting brine when producing processed fish roe foods such as mentaiko and salted cod roe. Calcium salts such as calcium lactate and calcium chloride are used in the enzyme preparations used herein to improve or stabilize the function of the enzyme (Patent Document 1, etc.). Further, Patent Document 2 discloses a pickle prepared by dissolving a plain meat preparation, which contains calcium oxide, trisodium citrate and / or tripotassium citrate, and transglutaminase, and is intended to enhance the binding property and hardness of the product.

[0003] However, when both the calcium salt or calcium oxide and the enzyme are dissolved in the salting brine, floating insoluble aggregates are formed. Although such floating insoluble aggregates can be removed manually on a small scale, for example, when scaling up production to achieve mechanization, the aggregates adhere to equipment during dissolution, which reduces workability, and insufficient dissolution may inhibit the original function of the enzyme. Therefore, development of a technique for inhibiting the formation of floating insoluble aggregates in an aqueous solution containing a calcium salt or calcium oxide and an enzyme is desired.

[0004] In response to the above problem, Patent Document 3 discloses that using a preparation containing transglutaminase, a calcium salt, and an emulsifier can suppress the generation of suspended solids accompanying stirring during the preparation of a pickling solution used for salting fish roe.

[0005] Furthermore, Patent Document 4 discloses a method for producing salted cod roe that can suppress the increase in bacterial count in salted cod roe and spicy cod roe without using sodium nitrite, which involves pickling the roe of Alaska pollock in a primary pickling solution adjusted to contain 4% by weight of kefir, 1% by weight of maltose, 9% by weight of salt, and 40% by weight of water. Patent Document 5 discloses a method for producing fish roe products that treats fish roe using an aqueous solution of salt containing a mixture mainly composed of glycine, mixed with maltose, etc., with the aim of making the fish roe lightly salted, firm, and having a good taste.

[0006] On the other hand, the quality of processed fish roe products such as salted cod roe and spicy cod roe is evaluated not only by their taste and flavor, but also by their unique texture, or "graininess." This graininess is not inherent in the raw fish roe itself, but is brought about by the denaturation of proteins in the roe due to the action of salt contained in the seasoning liquid.

[0007] In response to this, in recent years, it has become difficult to obtain high-quality fish roe, such as high-quality Alaska pollock roe, and manufacturers are forced to use medium to low-quality fish roe. As a result, there are many cases where only fish roe processed foods with insufficient texture are produced. There is a need for technology to impart texture to fish roe that can improve this situation.

[0008] Regarding technologies for imparting a grainy texture to fish roe, previous reports have included a texture modifier for processed fish roe containing transglutaminase and an alkaline earth metal salt of lactic acid (Patent Document 1), and a method for producing processed fish roe with improved texture, comprising the step of adding transglutaminase and protease to the fish roe raw material (Patent Document 6). [Prior art documents] [Patent Documents]

[0009] [Patent Document 1] Japanese Patent Publication No. 2022-132198 [Patent Document 2] Japanese Patent Publication No. 2004-248661 [Patent Document 3] Patent No. 7601473 [Patent Document 4] Japanese Patent Publication No. 2012-34616 [Patent Document 5] Japanese Patent Application Publication No. 9-308464 [Patent Document 6] Japanese Patent Publication No. 2020-58291 [Overview of the project] [Problems that the invention aims to solve]

[0010] The problems that this invention aims to solve are to provide a method for suppressing the formation of insoluble aggregates in an aqueous solution containing a calcium salt or calcium oxide and an enzyme, which can be added to the salting solution when manufacturing processed fish roe products such as mentaiko and tarako, and to provide a method for improving the texture of fish roe in processed fish roe products, which can impart a good texture to the fish roe. [Means for solving the problem]

[0011] As a result of diligent research into the above-mentioned problems, the present inventors have found that by adding maltose to an aqueous solution containing calcium salt or calcium oxide and an enzyme, which is added to the salting solution used in the production of processed fish roe products such as mentaiko and tarako, the formation of insoluble aggregates is suppressed. Furthermore, by adding maltose to the aqueous solution containing transglutaminase as an enzyme, the resulting aqueous solution, when added to the salting solution used in the production of processed fish roe products, can impart an even more desirable granular texture to the fish roe. Based on these findings, the inventors have furthered their research and completed the present invention. In other words, the present invention is as follows:

[0012] [1] A method for suppressing the formation of insoluble aggregates in an aqueous solution, characterized by the presence of maltose in an aqueous solution containing a calcium salt or calcium oxide and an enzyme. [2] The inhibitory method according to [1] above, wherein the calcium salt or calcium oxide is at least one selected from calcium lactate and calcium chloride. [3] The inhibitory method according to [1] above, wherein the calcium salt or calcium oxide is calcium lactate. [4] The inhibition method according to any one of [1] to [3] above, wherein the enzyme is at least one selected from the group consisting of transglutaminase, glucose oxidase, and ascorbate oxidase. [5] The inhibition method according to any of [1] to [3] above, wherein the enzyme is transglutaminase. [6] The suppression method according to any one of [1] to [5] above, wherein the amount of maltose present in an aqueous solution containing a calcium salt or calcium oxide and an enzyme is such that the amount of maltose in the aqueous solution is 0.00001% to 20% by weight. [7] The inhibition method according to any one of [1] to [6] above, wherein an aqueous solution containing a calcium salt or calcium oxide and an enzyme is to be added to the brine used in the production of processed fish roe products. [8] An inhibitor of the formation of insoluble aggregates in aqueous solutions containing maltose, a calcium salt or calcium oxide, and an enzyme. [9] The inhibitor according to [8] above, wherein the calcium salt or calcium oxide is at least one selected from calcium lactate and calcium chloride.

[10] The inhibitor according to [8] above, wherein the calcium salt or calcium oxide is calcium lactate.

[11] The inhibitor according to any one of [8] to

[10] above, wherein the enzyme is at least one selected from the group consisting of transglutaminase, glucose oxidase, and ascorbate oxidase.

[12] An inhibitor according to any of [8] to

[10] above, wherein the enzyme is transglutaminase.

[13] The inhibitor according to any one of [8] to

[12] above, which is added to an aqueous solution containing a calcium salt or calcium oxide and an enzyme such that the concentration of maltose in the aqueous solution is in the range of 0.00001% to 20% by weight.

[14] The inhibitor according to any one of [8] to

[13] above, which is used to add an aqueous solution containing a calcium salt or calcium oxide and an enzyme to a brine used in the production of processed fish roe products.

[15] A composition for salting liquid for the production of processed fish roe foods, comprising maltose, a calcium salt or calcium oxide, and an enzyme.

[16] The composition according to

[15] above, wherein the calcium salt or calcium oxide is at least one selected from calcium lactate and calcium chloride.

[17] The composition according to

[15] above, wherein the calcium salt or calcium oxide is calcium lactate.

[18] The composition according to any one of

[15] to

[17] above, wherein the enzyme is transglutaminase.

[19] The composition according to any one of

[15] to

[18] above, which is added to a salting solution for the manufacture of processed fish roe food products such that the concentration of maltose in the salting solution is in the range of 0.00001% by weight to 20% by weight.

[20] A brine for the production of processed fish roe food products, comprising water, salt, maltose, calcium salt or calcium oxide, and enzymes.

[21] The salting solution according to

[20] above, wherein the calcium salt or calcium oxide is at least one selected from calcium lactate and calcium chloride.

[22] The brine according to

[20] above, wherein the calcium salt or calcium oxide is calcium lactate.

[23] The salt solution described in any of

[20] to

[22] above, wherein the enzyme is transglutaminase.

[24] A brine according to any of

[20] to

[23] above, wherein the concentration of maltose is 0.00001% to 20% by weight.

[25] A method for producing a processed fish roe food, comprising a step of bringing fish roe into contact with a salting solution containing water, salt, maltose, a calcium salt or calcium oxide, and an enzyme.

[26] The production method according to

[25] above, wherein the calcium salt or calcium oxide is at least one selected from calcium lactate and calcium chloride.

[27] The production method according to

[25] above, wherein the calcium salt or calcium oxide is calcium lactate.

[28] The production method according to any one of

[25] to

[27] above, wherein the enzyme is transglutaminase.

[29] The production method according to any one of

[25] to

[28] above, wherein the concentration of maltose in the salting solution is 0.00001% by weight to 20% by weight.

[30] A method for producing a processed fish roe food, comprising a step of bringing fish roe into contact with a salting solution containing maltose and transglutaminase.

[31] The production method according to

[30] above, wherein the processed fish roe food is mentaiko or salted cod roe.

[32] A method for improving the grain texture of fish roe in a processed fish roe food, comprising a step of bringing fish roe into contact with a salting solution containing maltose and transglutaminase.

[33] The improving method according to

[32] above, wherein the processed fish roe food is mentaiko or salted cod roe.

[34] A grain texture improving agent for fish roe in processed fish roe foods, comprising maltose and transglutaminase.

[35] The improving agent according to

[34] above, wherein the processed fish roe food is mentaiko or salted cod roe. Effects of the Invention

[0013] The present invention provides a method for suppressing the formation of insoluble aggregates in an aqueous solution containing a calcium salt or calcium oxide and an enzyme, which can be added to a salting solution or the like when producing processed fish roe foods such as mentaiko and cod roe, and a method for improving the grain texture of fish roe in a processed fish roe food that can simply and effectively impart good grain texture to fish roe. Mode for Carrying Out the Invention

[0014] 1. Method for suppressing the formation of insoluble aggregates The present invention provides a method for suppressing the formation of insoluble aggregates in an aqueous solution containing a calcium salt or calcium oxide and an enzyme, characterized by the presence of maltose in the aqueous solution (hereinafter also referred to as "the suppression method of the present invention").

[0015] 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, with calcium lactate being more preferred. Calcium salts may also exist in the form of adducts with water or various solvents, but in this invention, these adducts are also included and referred to as calcium salts.

[0016] The calcium oxide used herein is not particularly limited as long as it is of a food-grade quality.

[0017] The content of calcium salt or calcium oxide in an aqueous solution containing calcium salt or calcium oxide and enzymes is not particularly limited, but 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. If the calcium salt is an adduct with water or various solvents, the above content is expressed in terms of the amount equivalent to the form without the addition of water or any of the solvents.

[0018] The enzymes used herein are not particularly limited as long as they are enzymes that can be used in food, and examples include transglutaminase (TG), glucose oxidase (GO), ascorbic acid oxidase (ASO), lipase, phospholipase, protease, peptidase, laccase, α-glucosidase, amylase, glucosyltransferase, xylase, hemicellulase, pentosanase, lipoxidase, and mixtures thereof, among which TG, GO, ASO, and mixtures thereof are preferred.

[0019] 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 this specification, the origin of TG is not particularly limited as long as it has the above-mentioned activity, and it may be TG of any origin, or it may be a recombinant enzyme. In this specification, TG may be a commercially available product, and specific examples include microbially derived TGs that are commercially available under trade names such as "Activa® (Ajinomoto Co., Inc.)" and "KS-CT (Ajinomoto Co., Inc.)".

[0020] The enzyme activity 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. One unit (1U) of enzyme is defined as the amount that produces 1 μmol of hydroxamic acid per minute (see Japanese Patent Publication No. 64-27471).

[0021] GO is an enzyme that catalyzes the reaction in which glucose and oxygen are used as substrates to produce gluconolactone (gluconolactone is non-enzymatically hydrolyzed to gluconic acid) and hydrogen peroxide. Various types of GO are known to exist, including those derived from microorganisms such as Aspergillus oryzae and those derived from plants. In this specification, the origin of GO is not particularly limited as long as it has the above-described activity, and it may be GO of any origin, or it may be a recombinant enzyme. In this specification, GO may be a commercially available product, and specific examples include microbially derived GO that is commercially available under trade names such as "Sumizyme PGO (Shin Nippon Chemical Industries, Ltd.)".

[0022] The enzyme activity of GO is measured and defined as follows: Under conditions of 40°C and pH 7.0, GO is reacted with glucose as a substrate in the presence of oxygen to produce hydrogen peroxide. Peroxidase is then reacted with the produced hydrogen peroxide in the presence of aminoantipyrine and phenol to produce a quinone imine dye. The produced quinone imine dye is then measured at a wavelength of 500 nm, and the amount of enzyme required to oxidize 1 μmol of glucose per minute is defined as 1 unit (1 U) (see International Publication No. 2015 / 105112).

[0023] ASO is an enzyme that catalyzes the reaction that produces dehydroascorbic acid and water using ascorbic acid and oxygen as substrates, and various types are known to exist, such as those derived from plants. The origin of the ASO used herein is not particularly limited as long as it has the activity described above, and it may be an ASO of any origin, or a recombinant enzyme. The ASO used herein may be a commercially available product, and specific examples include plant-derived ASOs that are commercially available under trade names such as "ASO-D10FD (Nagase & Co., Ltd.)".

[0024] The enzyme activity of ASO is measured by quantifying the dehydroascorbic acid produced by the enzymatic reaction according to a conventional method. One unit (1 U) of enzyme is defined as the amount of enzyme required to oxidize 1 μmol of ascorbic acid per minute under conditions of 30°C and pH 5.6.

[0025] The amount of enzyme in an aqueous solution containing a calcium salt or calcium oxide and the enzyme is not particularly limited, but the amount is usually such that the enzyme activity per 100g of the aqueous solution is in the range of 0.01U to 10,000U, preferably in the range of 0.1U to 5,000U, more preferably in the range of 0.5U to 2,000U, and even more preferably in the range of 1U to 1,600U.

[0026] In aqueous solutions containing calcium salts or calcium oxide and enzymes, water suitable for food production, such as purified water, distilled water, deionized water, or tap water, is preferred.

[0027] The maltose used in the inhibition method of the present invention is not particularly limited as long as it is of a food-grade quality. Maltose may also exist in the form of adducts with water or various solvents, but in the present invention, these adducts are also referred to as maltose.

[0028] The present invention provides a method for inhibition that includes a calcium salt or calcium oxide and an enzyme. The amount of maltose present in the aqueous solution is not particularly limited as long as the desired effects of the present invention are obtained. The amount of maltose present in the aqueous solution is usually in the range of 0.00001% to 25% by weight, preferably in the range of 0.0001% to 20% by weight, more preferably in the range of 0.001% to 15% by weight, even more preferably in the range of 0.01% to 10% by weight, even more preferably in the range of 0.05% to 5% by weight, and particularly preferably in the range of 0.1% to 4% by weight. In the case of maltose as 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.

[0029] 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 enzymes. Furthermore, "suppression of formation" in this specification means reducing the amount of formation and includes eliminating formation completely.

[0030] In the inhibition method of the present invention, other components other than maltose may be present in the aqueous solution containing the calcium salt or calcium oxide and the enzyme, as long as the effects of the present invention are not impaired.

[0031] Other components can be appropriately selected depending on the target to which the aqueous solution prepared by the suppression method of the present invention is applied. Examples of such other components include sodium chloride, pH adjusters, fragrances, fluidity improvers (anti-caking agents), antioxidants, and the like.

[0032] In the inhibition method of the present invention, the amount of the other components present in the aqueous solution containing a calcium salt or calcium oxide and an enzyme is not particularly limited, but 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.

[0033] In the inhibitory method of the present invention, the method of adding maltose and optionally the above-mentioned other components to an aqueous solution containing a calcium salt or calcium oxide and an enzyme is not particularly limited. For example, it can be carried out by mixing the calcium salt or calcium oxide, the enzyme, maltose, water, and optionally the above-mentioned other components, and the order of mixing is not particularly limited. More specifically, examples include adding maltose and optionally the above-mentioned other components to an aqueous solution containing a calcium salt or calcium oxide and an enzyme and mixing; adding a calcium salt or calcium oxide and an enzyme to an aqueous solution containing maltose and optionally the above-mentioned other components and mixing; and simultaneously adding a calcium salt or calcium oxide, an enzyme, maltose, and optionally the above-mentioned other components to water and mixing.

[0034] The aqueous solution prepared by the inhibition method of the present invention is not particularly limited in its application to any particular target, and examples include the salting solution used when manufacturing processed fish roe products such as mentaiko and tarako, and the pickling solution used when manufacturing meat products such as ham. In particular, the aqueous solution prepared by the inhibition method of the present invention is preferably used for addition to the salting solution used when manufacturing processed fish roe products.

[0035] Fish roe refers to the eggs of marine products, and includes not only the eggs of so-called fish such as Alaska pollock, Pacific cod, sturgeon, salmon, trout, mullet, tuna, capelin, flying fish, and herring, but also the eggs of various shellfish, crustaceans such as shrimp and crab, and mollusks such as squid and octopus. Among these, Alaska pollock roe is preferred. Processed fish roe foods are foods obtained by processing these fish roe, and typical processed fish roe foods include mentaiko, salted cod roe, herring roe, karasumi, and ikura. In the present invention, mentaiko and cod roe are preferred as processed fish roe foods, and mentaiko is preferred. More preferable.

[0036] In this specification, the salting solution refers to an aqueous solution containing salt used to preserve fish roe into salted products such as mentaiko and tarako.

[0037] There are no particular restrictions on the salt content in the brine, but it is preferably 0.1% to 50% by weight, more preferably 0.5% to 30% by weight, and even more preferably 1% to 20% by weight.

[0038] For the brine solution, water suitable for food processing, such as purified water, distilled water, deionized water, or tap water, is preferred.

[0039] The brine may contain ingredients other than salt and water.

[0040] Other ingredients that are commonly used in brine solutions (for example, antioxidants such as L-ascorbic acid, colorants such as sodium nitrite, etc.) can be appropriately selected.

[0041] There are no particular restrictions on the content of the above-mentioned other components in the brine, but the total amount is usually 0.0001% to 30% by weight, preferably 0.001% to 20% by weight, and more preferably 0.01% to 10% by weight.

[0042] The suppression method of the present invention suppresses the formation of insoluble aggregates in an aqueous solution containing a calcium salt or calcium oxide and an enzyme, compared to the case where maltose is not present in the aqueous solution.

[0043] 2. Inhibitors of the formation of insoluble aggregates The present invention also provides an inhibitor for the formation of insoluble aggregates in aqueous solutions containing maltose, a calcium salt or calcium oxide, and an enzyme (hereinafter also referred to as "the inhibitor of the present invention").

[0044] Regarding "maltose," "calcium salt," "calcium oxide," "enzyme," "water," "insoluble aggregates," and "suppression of formation," the suppression method of the present invention is as described above.

[0045] The maltose content in the inhibitor of the present invention is not particularly limited, but is preferably 0.001% to 99.9% by weight, more preferably 0.01% to 90% by weight, and even more preferably 0.1% to 50% by weight.

[0046] The inhibitor of the present invention may contain other components besides maltose, as long as they do not impair the effects of the present invention.

[0047] Other components can be appropriately selected depending on the target to which the inhibitor of the present invention is applied.

[0048] The content of the above-mentioned other components in the inhibitor of the present invention is not particularly limited, but is preferably 99.9% by weight or less in total, more preferably 99% by weight or less, even more preferably 90% by weight or less, even more preferably 70% by weight or less, and particularly preferably 50% by weight or less.

[0049] Specific forms of the inhibitor 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.

[0050] Next, a method for producing the inhibitor of the present invention will be described.

[0051] If the inhibitor of the present invention contains components other than maltose, it can be manufactured by mixing maltose and the other components as is, or by other manufacturing methods common in the food industry. The order in which these components are added is not particularly limited and can be set as appropriate depending on the intended use.

[0052] When the inhibitor of the present invention is added to an aqueous solution containing a calcium salt or calcium oxide and an enzyme, it is preferable to add it to the aqueous solution so that the maltose content in the aqueous solution is in the range of 0.00001% to 25% by weight, more preferably 0.0001% to 20% by weight, even more preferably 0.001% to 15% by weight, even more preferably 0.01% to 10% by weight, particularly preferably 0.05% to 5% by weight, and particularly more preferably 0.1% to 4% by weight.

[0053] By adding the inhibitor of the present invention to an aqueous solution containing a calcium salt or calcium oxide and an enzyme, the formation of insoluble aggregates in the aqueous solution is suppressed.

[0054] 3. Composition for salting solution The present invention also provides a composition for a salting solution used in the production of processed fish roe foods (hereinafter also referred to as "the composition of the present invention"), comprising maltose, a calcium salt or calcium oxide, and an enzyme.

[0055] The inhibitory methods for "maltose," "calcium salt," "calcium oxide," "enzymes," "fish roe," "processed fish roe products," and "salting liquid" are as described above.

[0056] The maltose content in the composition of the present invention is not particularly limited, but is preferably 0.001% to 99.9% by weight, more preferably 0.01% to 90% by weight, and even more preferably 0.1% to 50% by weight.

[0057] The content of calcium salt or calcium oxide in the composition of the present invention is not particularly limited, but is preferably 0.001% to 99% by weight, more preferably 0.01% to 90% by weight, and even more preferably 0.1% to 70% by weight.

[0058] The ratio of maltose content to calcium salt or calcium oxide content (maltose:calcium salt or calcium oxide) in the composition of the present invention is not particularly limited, but is preferably 10:1 to 1:1,000, more preferably 3:1 to 1:300, even more preferably 2:1 to 1:100, and still more preferably 1:1 to 1:40.

[0059] The enzyme content in the composition of the present invention is not particularly limited, but it is preferably an amount such that the enzyme activity per 100g of the composition is 0.01U to 1,000,000U, more preferably 0.05U to 100,000U, even more preferably 0.1U to 10,000U, and even more preferably 0.5U to 5,000U.

[0060] The compositions of the present invention may contain maltose, calcium salts or, insofar as they do not impair the effects of the present invention. It may contain calcium oxide and other components besides enzymes.

[0061] Other ingredients that are commonly used in brine solutions can be selected as appropriate.

[0062] The content of the other components in the composition of the present invention is not particularly limited, but is preferably 90% by weight or less in total, more preferably 70% by weight or less, and even more preferably 50% by weight or less.

[0063] 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.

[0064] Next, a method for producing the composition of the present invention will be described.

[0065] The composition of the present invention can be produced by directly mixing maltose, calcium salt or calcium oxide, and enzymes, and optionally other components, or by other production methods common in the field of salting solutions for fish roe processed foods. The order in which these components are added is not particularly limited and can be set as appropriate depending on the intended use.

[0066] When adding the composition of the present invention to a salting solution for the production of processed fish roe food products, it is preferable to add it to the salting solution such that the maltose content in the salting solution is in the range of 0.00001% to 25% by weight, more preferably 0.0001% to 20% by weight, even more preferably 0.001% to 15% by weight, even more preferably 0.01% to 10% by weight, particularly preferably 0.05% to 5% by weight, and particularly more preferably 0.1% to 4% by weight.

[0067] By adding the composition of the present invention to a salting solution for the production of processed fish roe products, the formation of insoluble aggregates in the salting solution is suppressed.

[0068] 4. Salting liquid The present invention also provides a salting solution for manufacturing processed fish roe products (hereinafter also referred to as "the salting solution of the present invention") comprising water, salt, maltose, calcium salt or calcium oxide, and an enzyme.

[0069] Regarding "water," "salt," "maltose," "calcium salt," "calcium oxide," "enzymes," "fish roe," "processed fish roe products," and "salting liquid," the suppression method of the present invention is as described above.

[0070] The maltose content in the brine of the present invention is not particularly limited as long as the desired effects of the present invention are obtained, and is usually 0.00001% to 25% by weight, preferably 0.0001% to 20% by weight, more preferably 0.001% to 15% by weight, even more preferably 0.01% to 10% by weight, even more preferably 0.05% to 5% by weight, and particularly preferably 0.01% to 4% by weight.

[0071] The content of calcium salt or calcium oxide in the brine of the present invention is not particularly limited, but is usually 0.00001% to 20% by weight, preferably 0.00003% to 15% by weight, more preferably 0.0001% to 15% by weight, and even more preferably 0.0001% to 10% by weight.

[0072] The ratio of maltose content to calcium salt or calcium oxide content (maltose:calcium salt or calcium oxide) in the brine of the present invention is not particularly limited, but is usually 10:1 to 1:1,000, preferably 3:1 to 1:300, more preferably 2:1 to 1:100, and even more preferably 1:1 to 1:40.

[0073] The enzyme content in the brine of the present invention is not particularly limited, but the enzyme activity per 100g of the brine is usually in the range of 0.01U to 10,000U, preferably in the range of 0.1U to 5,000U, more preferably in the range of 0.5U to 2,000U, and even more preferably in the range of 1U to 1,600U.

[0074] The brine of the present invention may contain other components besides water, sodium chloride, maltose, calcium salt or calcium oxide, and enzymes, as long as they do not impair the effects of the present invention.

[0075] Other ingredients that are commonly used in brine solutions (for example, antioxidants such as L-ascorbic acid, colorants such as sodium nitrite, etc.) can be used as appropriate.

[0076] The content of the above-mentioned other components in the salting solution of the present invention is not particularly limited, but the total amount is usually 0.0001% to 30% by weight, preferably 0.001% to 20% by weight, and more preferably 0.01% to 10% by weight.

[0077] Next, the method for producing the salt solution of the present invention will be described.

[0078] The brine of the present invention can be produced by directly mixing water, salt, maltose, calcium salt or calcium oxide, and enzymes, as well as other components as needed, or by other production methods common in the field of brine for fish roe processing foods. The order in which these components are added is not particularly limited and can be set as appropriate depending on the intended use.

[0079] In the salting solution of the present invention, the formation of insoluble aggregates is suppressed compared to the salting solution that does not contain maltose.

[0080] 5. Method for manufacturing processed fish roe products The present invention also provides a method for producing processed fish roe food (hereinafter also referred to as "production method 1 of the present invention"), which includes the step of contacting fish roe with a brine solution containing water, salt, maltose, calcium salt or calcium oxide, and an enzyme.

[0081] Regarding "water," "salt," "maltose," "calcium salt," "calcium oxide," "enzymes," "salting liquid," "fish roe," and "processed fish roe products," the inhibition method of the present invention is as described above.

[0082] There are no particular restrictions on the method of bringing the fish eggs into contact with the salt solution, but examples include immersing the fish eggs in the salt solution.

[0083] The amount of maltose used in the production method 1 of the present invention is not particularly limited as long as the desired effects of the present invention are obtained, and is an amount such that the maltose content in the brine containing water, salt, maltose, calcium salt or calcium oxide, and enzyme is usually in the range of 0.00001% to 25% by weight, preferably in the range of 0.0001% to 20% by weight, and more preferably in the range of 0.001% to 15% by weight. It is more preferable that the amount is in the range of 0.01% to 10% by weight, even more preferable that the amount is in the range of 0.05% to 5% by weight, and particularly preferable that the amount is in the range of 0.1% to 4% by weight.

[0084] The amount of calcium salt or calcium oxide used in the production method 1 of the present invention is not particularly limited, but it is preferably an amount such that the content of calcium salt or calcium oxide in the brine containing water, salt, maltose, calcium salt or calcium oxide, and enzyme is usually in the range of 0.00001% to 30% by weight, more preferably in the range of 0.00003% to 20% by weight, more preferably in the range of 0.0001% to 15% by weight, and even more preferably in the range of 0.0001% to 10% by weight.

[0085] The ratio of the amount of maltose used to the amount of calcium salt or calcium oxide used in the manufacturing method 1 of the present invention (maltose:calcium salt or calcium oxide) is not particularly limited, but is usually 10:1 to 1:1,000, preferably 3:1 to 1:300, more preferably 2:1 to 1:100, and even more preferably 1:1 to 1:40.

[0086] The amount of enzyme used in the production method 1 of the present invention is not particularly limited, but is usually an amount such that the enzyme activity per 100g of brine containing water, sodium chloride, maltose, calcium salt or calcium oxide, and the enzyme is in the range of 0.01U to 10,000U, preferably in the range of 0.1U to 5,000U, more preferably in the range of 0.5U to 2,000U, and even more preferably in the range of 1U to 1,600U.

[0087] In the production method 1 of the present invention, the brine containing water, salt, maltose, calcium salt or calcium oxide, and enzymes may contain other components other than water, salt, maltose, calcium salt or calcium oxide, and enzymes, as long as the effects of the present invention are not impaired.

[0088] Other ingredients that are commonly used in brine solutions (for example, antioxidants such as L-ascorbic acid, colorants such as sodium nitrite, etc.) can be appropriately selected.

[0089] The content of the above-mentioned other components in the brine containing water, salt, maltose, calcium salt or calcium oxide, and enzymes is not particularly limited, but is usually 0.0001% to 30% by weight in total, preferably 0.001% to 20% by weight, and more preferably 0.01% to 10% by weight.

[0090] In the manufacturing method 1 of the present invention, the formation of insoluble aggregates is suppressed compared to the manufacturing method 1 that does not use maltose. Furthermore, in the manufacturing method 1 of the present invention, a processed fish roe food product with improved texture can be obtained compared to the manufacturing method 1 that does not use maltose. The "texture of the fish roe" will be explained later in section 6, "Manufacturing method for processed fish roe food product and method for improving the texture of the fish roe in processed fish roe food product." The improvement in texture of the fish roe can be evaluated by sensory evaluation by panelists skilled in evaluation, as shown in the test examples described later.

[0091] 6. Method for manufacturing processed fish roe food and method for improving the texture of fish roe in processed fish roe food. The present invention also includes a method for producing processed fish roe food (hereinafter also referred to as "production method 2 of the present invention") which includes a step of contacting fish roe with a salt solution containing maltose and transglutaminase, and a method for improving the texture of fish roe in processed fish roe food (hereinafter referred to as "method for improving texture of the present invention"). (Also known as) provides.

[0092] The inhibitory methods for "maltose," "transglutaminase," "salting solution," "fish roe," and "processed fish roe products" are as described above.

[0093] The method for contacting fish eggs with a brine solution containing maltose and TG is not particularly limited, but examples include immersing the fish eggs in a brine solution containing maltose and TG. In particular, it is preferable to contact the fish eggs with maltose and TG using the improver of the present invention described above. Specifically, methods for contacting fish eggs with maltose and TG include, for example, preparing a brine solution to which maltose and TG have been added and immersing the fish eggs therein, immersing the fish eggs in a brine solution and adding maltose and TG therein, adding the brine solution, maltose and TG to the fish eggs and immersing them, or directly sprinkling or coating the fish eggs with maltose and TG. However, any of the first three immersion methods is more preferable. The "brine solution" is as described above in the inhibitory method of the present invention.

[0094] The amount of maltose used in the manufacturing method 2 of the present invention or the method for improving grain texture of the present invention is not particularly limited as long as the desired effect of the present invention is obtained, and is usually 0.00001g to 1g per 100g of the weight of fish eggs to be contacted, preferably 0.0001g to 0.7g, and more preferably 0.0003g to 0.5g.

[0095] The amount of TG used in the manufacturing method 2 of the present invention or the method for improving grain texture of the present invention is not particularly limited as long as the desired effect of the present invention is obtained. The amount is such that the enzyme activity of TG per 100g of fish roe to be in contact with the TG is usually 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.

[0096] Furthermore, in the manufacturing method 2 of the present invention or the method for improving grain texture of the present invention, other components other than maltose and TG may be used in combination, as long as they do not impair the effects of the present invention.

[0097] Other ingredients that can be appropriately selected include those commonly used in the production of processed fish roe foods (for example, protein or protein hydrolysates, sugars, sodium bicarbonate, sodium citrate, sodium phosphate, sodium chloride, potassium chloride, gums, etc., as well as seasonings, sugar, spices, colorants, color fixatives, emulsifiers, oils and fats, etc.).

[0098] In the manufacturing method 2 of the present invention or the method for improving grain texture of the present invention, the above-mentioned other components may be brought into contact with the fish eggs at the same time as maltose and TG, or they may be brought into contact with the fish eggs separately.

[0099] By using the manufacturing method 2 of the present invention or the method for improving grain texture of the present invention, it is possible to obtain a processed fish roe product with improved grain texture compared to a processed fish roe product manufactured without the step of contacting fish roe with a salting solution containing maltose and TG. Furthermore, by using the manufacturing method 2 of the present invention or the method for improving grain texture of the present invention, it is possible to obtain a processed fish roe product with even improved grain texture compared to a processed fish roe product manufactured by contacting fish roe with a salting solution containing TG but not maltose.

[0100] In this specification, the granular texture of fish roe in processed fish roe foods refers to the intensity of the granular texture, the hardness of the granules, and the firmness of the granules when the processed fish roe food is consumed. Improvements in the granular texture, such as the intensity of the granular texture, the hardness of the granules, and the firmness of the granules, can be evaluated by sensory evaluation by panelists skilled in evaluation, as shown in the test examples described later.

[0101] 7. Agents to improve the texture of fish roe in processed fish roe foods. The present invention also provides an agent for improving the texture of fish roe in processed fish roe foods (hereinafter also referred to as "the agent of the present invention"), comprising maltose and transglutaminase.

[0102] Regarding "maltose," "transglutaminase," and "processed fish roe products," the inhibition methods of the present invention are as described above. Furthermore, regarding "the texture of fish roe," the manufacturing method 2 and the method for improving the texture of the present invention are as described above.

[0103] The TG content in the enhancer of the present invention is not particularly limited, but it is preferably an amount such that the enzyme activity per 100g of the enhancer is in the range of 0.01U to 1,000,000U, more preferably an amount such that it is in the range of 0.03U to 300,000U, and even more preferably an amount such that it is in the range of 0.1U to 100,000U.

[0104] The maltose content in the improver of the present invention is not particularly limited, but is preferably 0.001% to 99.9% by weight, more preferably 0.01% to 90% by weight, and even more preferably 0.1% to 50% by weight.

[0105] The improving agent of the present invention may contain other components besides maltose and TG, as long as they do not impair the effects of the present invention.

[0106] Other ingredients that can be appropriately selected include those commonly used in processed fish roe products (for example, protein or protein hydrolysates, sugars, baking soda, sodium citrate, sodium phosphate, sodium chloride, potassium chloride, gums, etc., as well as seasonings, sugar, spices, colorants, color fixatives, emulsifiers, oils and fats, etc.).

[0107] The content of the above-mentioned other components in the improver of the present invention is not particularly limited, but is preferably 99.9% by weight or less in total, more preferably 99% by weight or less, even more preferably 90% by weight or less, even more preferably 70% by weight or less, and particularly preferably 50% by weight or less.

[0108] Specific forms of the improver of the present invention include solid form (tablets, granules, powders, etc.), paste form, liquid form, suspension form, emulsion liquid form, etc., but a solid form is preferred.

[0109] Next, a method for producing the improver of the present invention will be described.

[0110] The improver of the present invention can be manufactured by directly mixing maltose and TG, and optionally the other components mentioned above, or by other manufacturing methods common in the food industry. The order in which these components are added is not particularly limited and can be set as appropriate depending on the intended use.

[0111] Furthermore, when the improving agent of the present invention is added at any point in the manufacturing process of processed fish roe food products, it is preferable to use an amount such that the amount of maltose used per 100g of fish roe is in the range of 0.00001g to 1g, more preferably in the range of 0.0001g to 0.7g, and even more preferably in the range of 0.0003g to 0.5g.

[0112] When the improving agent of the present invention is added at any point in the manufacturing process of processed fish roe food products, it is preferable to add it so that the enzyme activity of TG per 100g of fish roe is in the range of 0.001U to 1,000U, and preferably in the range of 0.01U to 500U. It is preferable, and even more preferable, to add it in a range of 0.1U to 300U.

[0113] By adding the improver of the present invention at any point in the manufacturing process of processed fish roe, it is possible to obtain processed fish roe with improved texture compared to when the improver is not added. Furthermore, by adding the improver of the present invention at any point in the manufacturing process of processed fish roe, it is possible to obtain processed fish roe with even better texture compared to when the improver, which does not contain maltose, is added. The improvement in texture of the fish roe in processed fish roe can be evaluated by sensory evaluation by panelists experienced in evaluation, as shown in the test examples described later.

[0114] 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]

[0115] In the examples, unless otherwise specified, the following raw materials were used. • Salt: "Nakuru M" (Naikai Shoji Co., Ltd.) • Calcium lactate: "Fermented calcium lactate" (Showa Kako Co., Ltd.) • TG: "Transglutaminase" (Ajinomoto Co., Inc.) (1,000 U / g) • ASO: "ASO-D10FD" (Nagase & Co., Ltd.) (1,000 U / g) • GO: "Sumizyme PGO" (Shin Nippon Chemical Industries, Ltd.) (2,000 U / g) • Maltose: "Sanmalt S(H)" (Nagase Vita Co., Ltd.) • Glucose: "Hydrated crystalline glucose" (Nippon Shokuhin Kako Co., Ltd.) • Lactose: "Lactose (Edible) PB" (SAPUTO Co.) • Trehalose: "Treha" (Nagase Vita 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.)

[0116] Example 1 (Effect of Maltose) (Sample preparation) Salt and water were mixed according to the proportions (weight %) shown in Table 1. Calcium lactate, TG, and maltose, glucose, lactose, or trehalose were added to the resulting saline solution according to the proportions (weight %) shown in Table 1. The mixture was stirred at 700 rpm for 30 minutes using a benchtop stirrer (Gemini BV), and then allowed to stand for 10 minutes to prepare the samples. Samples without the addition of maltose, glucose, lactose, or trehalose were used as a control.

[0117] [Table 1]

[0118] (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 Table 1.

[0119] [Evaluation scale] ◎: No formation of insoluble aggregates. ×: Formation of insoluble aggregates is similar to that of the control.

[0120] As shown in Table 1, the addition of maltose to an aqueous solution containing calcium lactate and TG suppressed the formation of insoluble aggregates (white suspended matter). In contrast, when glucose, lactose, or trehalose were added to the aqueous solution containing calcium lactate and TG, the formation of insoluble aggregates (white suspended matter) was at the same level as in the control case.

[0121] Example 2 (Effect of the amount of each enzyme) (Sample preparation) Salt and water were mixed according to the proportions (weight %) shown in Table 2. Calcium lactate, enzyme (TG, ASO, or GO), and maltose were added to the resulting saline solution according to the proportions (weight %) shown in Table 2. The mixture was stirred at 700 rpm for 30 minutes using a bench stirrer (Gemini BV), and then allowed to stand for 10 minutes to prepare the samples. Samples without maltose were used as controls for each amount of enzyme.

[0122] [Table 2]

[0123] (Evaluation of suppression of insoluble aggregate formation) Each sample obtained above was visually inspected for the presence or absence of insoluble aggregates (white suspended matter) and evaluated using the evaluation scale shown in Example 1. The results are shown in Table 2.

[0124] As shown in Table 2, regardless of the enzyme used in any of the tested formulations, the addition of maltose to the aqueous solution containing calcium lactate and the enzyme suppressed the formation of insoluble aggregates (white suspended matter).

[0125] Example 3 (Effect of maltose content) (Sample preparation) Salt and water were mixed according to the proportions (weight %) shown in Table 3. Calcium lactate, TG, and maltose were added to the resulting saline solution according to the proportions (weight %) shown in Table 3. The mixture was stirred at 700 rpm for 30 minutes using a bench stirrer (Gemini BV), and then allowed to stand for 10 minutes to prepare the samples. A sample without maltose was used as a control.

[0126] [Table 3]

[0127] (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 Table 3.

[0128] [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. As shown in Table 3, adding maltose to an aqueous solution containing calcium lactate and TG suppressed the formation of insoluble aggregates (white suspended matter) regardless of the maltose ratio tested. When the maltose ratio was 0.2% by weight or higher, the formation of insoluble aggregates (white suspended matter) was completely suppressed.

[0129] Example 4 (Effect of calcium content) (Sample preparation) Salt and water were mixed according to the proportions (weight %) shown in Table 4. Calcium lactate, TG, and maltose were added to the resulting saline solution according to the proportions (weight %) shown in Table 4. The mixture was stirred at 700 rpm for 30 minutes using a benchtop stirrer (Gemini BV), and then allowed to stand for 10 minutes to prepare the samples. Samples without maltose were used as controls for each amount of calcium lactate.

[0130] [Table 4]

[0131] (Evaluation of suppression of insoluble aggregate formation) Each sample obtained above was visually inspected for the presence or absence of insoluble aggregates (white suspended matter) and evaluated using the evaluation scale shown in Example 1. The results are shown in Table 4.

[0132] As shown in Table 4, adding maltose to an aqueous solution containing calcium lactate and TG suppressed the formation of insoluble aggregates (white suspended matter) regardless of the tested ratio of calcium lactate used.

[0133] Examples 5-10 and Comparative Examples 1-9 (Preparation of evaluation compositions; for evaluation using salted cod roe) Maltose, TG, and / or calcium lactate were mixed in the proportions shown in Table 5 to prepare the powdered evaluation compositions used in Preparation Example 1 described below (hereinafter referred to as "Compositions of Examples 5-10 and Comparative Examples 1-9," respectively).

[0134] 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% 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) was added to 100g of fish roe, along with the compositions from Examples 5-10 and Comparative Examples 1-9, in the amounts shown in Table 5 (Comparative Example 1 is a "control" in which none of maltose, TG, calcium lactate, glucose, or lactose were added). The mixture was then immersed at 20°C for 18 hours, turning occasionally. Next, the salt solution was removed, and each of the resulting salted cod roe (hereinafter referred to as "salted cod roe of Examples 5-10 and Comparative Examples 1-9," respectively) was subjected to the evaluation described below.

[0135] [Table 5]

[0136] Test Example 1 (Sensory Evaluation) For each of the salted cod roe samples obtained in Preparation Example 1, Examples 5-10 and Comparative Examples 1-9, three expert panelists experienced in evaluation tasted them and evaluated the characteristic grain texture of the salted cod roe, defined below, as the strength of the grain texture, grain hardness, and grain firmness. The salted cod roe of Comparative Example 1 (control) was given a score of 5, and the evaluation criteria below were used to rate each sample on an 11-point scale with plus or minus 5 points in increments of 0.1 points. The average of the three panelists' evaluation scores was then calculated.

[0137] <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.

[0138] <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

[0139] The results are shown in Table 6.

[0140] [Table 6]

[0141] As shown in Table 6, when preparing salted cod roe, adding maltose and TG (salted cod roe of Examples 5-10) resulted in an overall improvement in the graininess of the salted cod roe compared to when only TG was added.

[0142] Example 11 and Comparative Examples 10-12 (Preparation of evaluation compositions; for evaluation using mentaiko) Maltose and / or TG were mixed in the proportions shown in Table 7 to prepare the powdered evaluation compositions used in Preparation Example 2 described below (hereinafter referred to as "Compositions of Example 11 and Comparative Examples 10-12," respectively).

[0143] [Table 7]

[0144] Preparation Example 2 (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, along with each composition from Example 11 and Comparative Examples 10-12, in the amounts shown in Table 7 (for Comparative Example 12, A "control" sample (without the addition of either maltose or TG) was immersed at 20°C for 18 hours, turning occasionally. The brine was then removed, the roe was carefully washed with 1.5% by weight saline solution, and the mixture was strained through a sieve and left to stand for 3 hours to drain. The drained roe was then 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 strained through a sieve and left to stand for 3 hours to drain, and the resulting mentaiko (hereinafter referred to as "mentaiko of Example 11 and Comparative Examples 10-12," respectively) was subjected to the evaluation described below.

[0145] Test Example 2 (Sensory Evaluation) For each of the mentaiko samples obtained in Preparation Example 2, Example 11 and Comparative Examples 10-12, three expert panelists experienced in evaluation tasted them and evaluated the characteristic grain texture of the mentaiko, as defined below, specifically the strength of the grain texture, grain hardness, and grain firmness. The mentaiko from Comparative Example 12 (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 three panelists' evaluation scores was then calculated.

[0146] <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.

[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] The results are shown in Table 8.

[0149] [Table 8]

[0150] As shown in Table 8, when preparing mentaiko, adding maltose and TG resulted in an overall improvement in the texture of the mentaiko grains compared to when only TG was added. [Industrial applicability]

[0151] The present invention provides a method for suppressing the formation of insoluble aggregates in an aqueous solution containing a calcium salt or calcium oxide and an enzyme, which can be added to the salting solution used in the production of processed fish roe foods such as mentaiko and tarako. It also provides a method for improving the texture of fish roe in processed fish roe foods, which can easily and effectively impart a good texture to the fish roe. Therefore, the present invention is useful in the food industry.

Claims

1. A method for suppressing the formation of insoluble aggregates in an aqueous solution, characterized by the presence of maltose in an aqueous solution containing a calcium salt or calcium oxide and an enzyme.

2. The inhibition method according to claim 1, wherein the calcium salt or calcium oxide is at least one selected from calcium lactate and calcium chloride.

3. The inhibition method according to claim 1, wherein the calcium salt or calcium oxide is calcium lactate.

4. The inhibition method according to claim 1, wherein the enzyme is at least one selected from the group consisting of transglutaminase, glucose oxidase, and ascorbate oxidase.

5. The inhibition method according to claim 1, wherein the enzyme is transglutaminase.

6. The suppression method according to any one of claims 1 to 5, wherein the amount of maltose present in an aqueous solution containing a calcium salt or calcium oxide and an enzyme is such that it makes up 0.00001% by weight to 20% by weight in the aqueous solution.

7. The suppression method according to claim 1, wherein an aqueous solution containing a calcium salt or calcium oxide and an enzyme is to be added to the salting solution used in the production of processed fish roe food.

8. An inhibitor of the formation of insoluble aggregates in aqueous solutions containing maltose, calcium salts or calcium oxide, and enzymes.

9. The inhibitor according to claim 8, wherein the calcium salt or calcium oxide is at least one selected from calcium lactate and calcium chloride.

10. The inhibitor according to claim 8, wherein the calcium salt or calcium oxide is calcium lactate.

11. The inhibitor according to claim 8, wherein the enzyme is at least one selected from the group consisting of transglutaminase, glucose oxidase, and ascorbate oxidase.

12. The inhibitor according to claim 8, wherein the enzyme is transglutaminase.

13. The inhibitor according to any one of claims 8 to 12, wherein when added to an aqueous solution containing a calcium salt or calcium oxide and an enzyme, the maltose concentration in the aqueous solution is added to the aqueous solution in such a way that it is in the range of 0.00001% by weight to 20% by weight.

14. The inhibitor according to claim 8, wherein an aqueous solution containing a calcium salt or calcium oxide and an enzyme is to be added to the salting solution used in the production of processed fish roe food products.

15. A composition for salting liquid used in the production of processed fish roe foods, comprising maltose, a calcium salt or calcium oxide, and an enzyme.

16. The composition according to claim 15, wherein the calcium salt or calcium oxide is at least one selected from calcium lactate and calcium chloride.

17. The composition according to claim 15, wherein the calcium salt or calcium oxide is calcium lactate.

18. The composition according to claim 15, wherein the enzyme is transglutaminase.

19. The composition according to any one of claims 15 to 18, wherein when added to a salting solution for the manufacture of processed fish roe food products, the composition is added to the salting solution such that the concentration of maltose in the salting solution is in the range of 0.00001% by weight to 20% by weight.

20. A brine solution for manufacturing processed fish roe products, comprising water, salt, maltose, calcium salt or calcium oxide, and enzymes.

21. The salting solution according to claim 20, wherein the calcium salt or calcium oxide is at least one selected from calcium lactate and calcium chloride.

22. The pickling solution according to claim 20, wherein the calcium salt or calcium oxide is calcium lactate.

23. The salt solution according to claim 20, wherein the enzyme is transglutaminase.

24. The pickling solution according to any one of claims 20 to 23, wherein the concentration of maltose is 0.00001% by weight to 20% by weight.

25. A method for producing processed fish roe food, comprising the step of contacting fish roe with a brine solution containing water, salt, maltose, calcium salt or calcium oxide, and enzymes.

26. The method for producing the calcium salt or calcium oxide according to claim 25, wherein the calcium salt or calcium oxide is at least one selected from calcium lactate and calcium chloride.

27. The method for producing the product according to claim 25, wherein the calcium salt or calcium oxide is calcium lactate.

28. The method for producing the product according to claim 25, wherein the enzyme is transglutaminase.

29. The manufacturing method according to any one of claims 25 to 28, wherein the concentration of maltose in the salt solution is 0.00001% by weight to 20% by weight.

30. A method for producing processed fish roe food, comprising the step of contacting fish roe with a salt solution containing maltose and transglutaminase.

31. The manufacturing method according to claim 30, wherein the processed fish roe food is mentaiko or salted cod roe.

32. A method for improving the texture of fish roe in processed fish roe foods, comprising the step of contacting fish roe with a salt solution containing maltose and transglutaminase.

33. The improvement method according to claim 32, wherein the processed fish roe food is mentaiko or salted cod roe.

34. A texture enhancer for fish roe in processed fish roe foods, containing maltose and transglutaminase.

35. The improving agent according to claim 34, wherein the processed fish roe food is mentaiko or salted cod roe.

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