Texture-improving agent for meat or fish and shellfish

Abstract

Provided are: a texture-improving agent, containing pectinase, for meat or fish and shellfish; meat or fish and shellfish containing the texture-improving agent; and a method for producing the meat or fish and shellfish.

Description

Texture improver for seafood or meat

[0001] The present invention relates to a texture improver for seafood or meat, seafood or meat containing such a texture improver, and a method for producing the same.

[0002] Seafood and meat have long been eaten as foods rich in protein, and in recent years, processing techniques for these seafood and meat have also been developed. One example of processing techniques for these seafood and meat is moisture retention treatment, such as alkali treatment or phosphate treatment (see, for example, Patent Document 1). Processed seafood and meat products that have undergone moisture retention treatment have improved food yields due to their moisture content, which ultimately makes it possible to reduce costs.

[0003] Japanese Patent Application Laid-Open No. 2021-153510

[0004] However, when seafood or meat is subjected to a processing treatment such as a moisture retention treatment, there is a problem that the texture of the seafood or meat is impaired. Specifically, seafood or meat that has been subjected to a moisture retention treatment has a problem that it becomes unnaturally soft due to the moisture it retains, and the fibrous texture is impaired.

[0005] An object of the present invention is to provide a texture improver for seafood or meat that can improve the texture of seafood or meat, as well as seafood or meat containing such a texture improver and a method for producing the same.

[0006] As a result of intensive research to solve the above-mentioned problems, the inventors unexpectedly discovered that pectinase, which has the ability to decompose pectin contained in plants, can improve the texture of seafood or meat, and thus completed the present invention.

[0007] That is, the present invention is as follows. [1] A texture improver for seafood or meat, characterized by containing pectinase. [2] The texture improver for seafood or meat according to [1] above, characterized in that the pectinase has at least one activity selected from polygalacturonase activity, pectin methylesterase activity, and pectin transeliminase activity. [3] The texture improver for seafood or meat according to [1] or [2] above, characterized in that it further contains a water retention agent. [4] The texture improver for seafood or meat according to any of [1] to [3] above, characterized in that it imparts or improves a fibrous texture. [5] Seafood or meat, characterized in that it contains the texture improver for seafood or meat according to any of [1] to [4] above. [6] The seafood or meat according to [5] above, characterized in that it is a heat-processed product. [7] A method for producing seafood or meat, comprising contacting seafood or meat with the seafood or meat texture improver described in any one of [1] to [4] above. [8] A method for producing seafood or meat described in [7] above, comprising contacting the seafood or meat with the food improving agent and then heat-treating the seafood or meat to produce a heat-processed product.

[0008] The texture improver of the present invention can improve the texture of seafood or meat.

[0009] <The fish and shellfish or meat texture modifier of the present invention> The fish and shellfish or meat texture modifier of the present invention (hereinafter sometimes simply referred to as texture modifier) ​​is characterized by containing pectinase.

[0010] The texture improver for seafood or meat of the present invention can improve the texture of seafood or meat by adding it to seafood or meat. Specifically, it can improve the fibrous texture of processed seafood or meat products whose texture has been impaired by conventional processing such as water retention treatment. Pectinase is known to have the ability to decompose pectin contained in plant cell walls and middle leaves, and the present invention utilizes this pectinase to improve the texture of seafood or meat.

[0011] In the present invention, "texture" refers to the sensation of food such as the feel, texture, and chewiness of seafood or meat when it is placed in the mouth, and "improving texture" in the present invention refers to imparting or improving at least the fibrous texture of seafood or meat. The impartation or improvement of this fibrous texture leads to improvements in texture, such as improved crispness, chewiness, elasticity, hardness, and presence, and therefore products that exhibit such effects are also included in the present invention.

[0012] (Pectinase) Pectinase is a general term for enzymes that have the catalytic ability to decompose pectin, and the activity of decomposing pectin is called pectinase activity. The pectinase activity possessed by the pectinase of the present invention is not particularly limited, but specific examples include pectin methylesterase activity, pectin transeliminase activity, polygalacturonase activity, pectin lyase activity, and pectin esterase activity.

[0013] The pectinases of the present invention can be used singly or in combination of multiple types, but it is preferable to use two or more types with different activities in combination, and more preferably to use three or more types with different activities in combination. Combining multiple types of pectinases with different activities increases the complexity of the texture and makes it possible to feel a more fibrous texture, etc.

[0014] The pectinase used in the present invention may be derived from a microorganism, may be chemically synthesized, or may be a commercially available product. The pectinase may be a crude enzyme or a purified enzyme.

[0015] Examples of pectinase bases include Aspergillus niger, Aspergillus japonicus, Aspergillus oryzae, Aspergillus kawachii, and Aspergillus usamii. mutant shirousamii, Aspergillus sojae, Aspergillus tamarii, Aspergillus awamori, Aspergillus pulverulentus, Aspergillus aculeatus, Trichoderma viride, Rhizopus oryzae, etc.

[0016] The amount of pectinase to be added may be within a range that achieves the effects of the present invention, for example, 0.001 to 100,000 U, preferably 0.01 to 10,000 U, and more preferably 0.1 to 100 U per 1 g of texture modifier.

[0017] (Water retention agent) The texture improver of the present invention preferably contains a water retention agent. By containing a water retention agent, the yield of seafood or meat can be improved. Normally, seafood or meat containing such a water retention agent suffers from a loss of texture, but the action of the pectinase of the present invention suppresses or prevents the loss of texture due to water retention, thereby achieving both improved yield and good texture.

[0018] Such water-retaining agents are not particularly limited, but examples thereof include disodium hydrogen phosphate, dipotassium hydrogen phosphate, trisodium phosphate, sodium pyrophosphate, sodium polyphosphate, sodium carbonate, sodium hydrogen carbonate, potassium carbonate, magnesium carbonate, citric acid, trisodium citrate, gluconic acid, sodium gluconate, potassium gluconate, disodium succinate, monosodium fumarate, sodium L(DL)-tartrate, and calcined calcium.

[0019] (Seafood, Meat) Examples of seafood to which the texture improver of the present invention can be applied include shrimp, squid, scallops, mackerel, crab, salmon, herring, saury, horse mackerel, tuna, cod, eel, salmon, oysters, sujiko, cod roe, etc. Examples of meat include beef, pork, chicken, duck, horse meat, mutton, goat meat, etc.

[0020] The texture modifier can be in various forms, such as powder or liquid, but is preferably in powder form. Furthermore, the texture modifier may contain various additives as needed, as long as they do not inhibit the effect of the present invention. Examples of such additives include antioxidants, stabilizers, colorants, flavorings, sweeteners, emulsifiers, thickeners, pH adjusters, and leavening agents. Furthermore, the texture modifier may contain other enzymes as long as they do not inhibit the enzymatic activity of pectinase. These additives may be used alone or in combination of two or more.

[0021] <Seafood or meat of the present invention> The seafood or meat of the present invention contains the seafood or meat texture improver described above. That is, the seafood or meat of the present invention contains pectinase.

[0022] The seafood or meat of the present invention is preferably a seafood or meat to be cooked or a heat-processed product, since the activity of pectinase is particularly enhanced during heat treatment, allowing the texture-improving effect of the present invention to be more effectively enjoyed.

[0023] Examples of heat-processed seafood products include boiled shrimp, fried shrimp, shrimp tempura, grilled shrimp, etc., and examples of heat-processed squid products include boiled squid, fried squid, squid tempura, grilled squid, etc. Furthermore, examples of heat-processed meat products include hamburger steak, meatballs, steak, pork cutlet, fried chicken, croquettes, grilled meat, and yakitori.

[0024] <Method for producing seafood or meat of the present invention> The method for producing seafood or meat of the present invention is characterized by contacting the seafood or meat with the texture improver. After contact with the food texture improver, it is preferable to carry out a heat treatment to produce a heat-processed product.

[0025] Methods for bringing the texture modifier into contact with seafood or meat include adding the texture modifier directly to the seafood or meat, immersing the seafood or meat in an aqueous solution of the texture modifier, etc. It is preferable to let the seafood or meat that has been contacted with the texture modifier rest for a predetermined period of time before heat treatment, which allows the texture modifier to fully permeate the seafood or meat as a whole and to fully exert its effects during heat treatment, when pectinase is particularly active.

[0026] The heat treatment method is not particularly limited as long as it is a method commonly used in the food industry, and examples thereof include heating in a water bath, boiling, cooking with oil, steaming, baking, microwave heating, superheated steam heating, hot air heating, etc. Furthermore, heating methods may be combined as appropriate, and for example, baking may be performed after steaming, or steaming and baking may be performed simultaneously using a steam-equipped convection oven or the like.

[0027] Various conditions such as heating temperature and heating time can be set appropriately depending on the type of seafood or meat and the type of enzyme, and are not particularly limited. However, since enzymes typically function actively at high temperatures of 40 to 65°C and are inactivated at even higher temperatures, in the case of hot water heating, the heating temperature is preferably 50 to 100°C, more preferably 70 to 90°C. In this case, the heating time is preferably 5 to 30 minutes, more preferably 10 to 20 minutes. In addition, in the case of oil heating, the heating temperature is preferably 120 to 250°C, more preferably 150 to 200°C. In this case, the heating time is 0.5 to 20 minutes, more preferably 1 to 10 minutes.

[0028] The present invention will be described in more detail below with reference to examples. The enzymes used in the examples are as shown in Table 1.

[0029]

[0030] In the following tests, it was confirmed that the yield was equivalent to that of the test group without enzyme addition. Specifically, the yield was within the range of approximately 95 to 105%, and within this range, the texture was not significantly affected.

[0031] Example 1: Seafood Example 1-1: Shrimp, Boiled in Water Vannamei shrimp were peeled and placed in a vinyl pouch. Each enzyme was added to the vannamei shrimp in the proportions shown in Table 2 together with 30% by mass of water based on the shrimp, and the mixture was left to stand overnight in a cool, dark place. The mixture was boiled in water in an 80°C water bath for 20 minutes. Vannamei shrimp is a typical shrimp commonly eaten in Japan. A test group to which no pectinase was added was prepared as Comparative Example 1-1-1, and a test group to which amylase was added instead of pectinase was prepared as Comparative Example 1-1-2.

[0032] (Sensory Evaluation) For the sensory evaluation of texture, three expert panelists evaluated Examples 1-1-1 to 1-1-8 and Comparative Example 1-1-2 relative to Comparative Example 1-1-1, and calculated the average score of the three panelists from the total scores (Criterion 1).

[0033] [Criteria 1: Relative evaluation] 10 points: Better than Comparative Example 1-1-1 1 point: Equivalent to Comparative Example 1-1-1 [Items] Fiber feel, elasticity

[0034] In addition, in order to clarify the difference in efficacy between the enzymes used in Examples 1-1-1 to 1-1-4 and Comparative Example 1-1-2, the VAS method was also performed, and the average score of the three subjects was calculated from the total score (Criterion 2).

[0035] [Criterion 2: VAS method] 0 points: The most unfavorable experience to date 100 points: The most favorable experience to date [Items] Fiber texture, elasticity

[0036] For example, Comparative Example 1-1-1 in Criterion 1 is set to have a score of 1 for both fiber feel and elasticity, so its average value is 1 point, and the average value for the three people is also "1 point." In addition, in Criterion 2, the difference in score from Comparative Example 1-1-1 is calculated, so the scores and average values ​​for fiber feel and elasticity in Comparative Example 1-1-1 are 0 points, and the average value for the three people is also "0 points."

[0037]

[0038] The enzyme addition rate is the mass ratio (%) relative to the white shrimp before boiling in water.

[0039] As shown in Table 2, in the boiled shrimp of Examples 1-1-1 to 1-1-4 to which one type of pectinase was added, the fibrous texture and elasticity were confirmed to change in a favorable direction. The amylase of Comparative Example 1-1-2 is a glycolytic enzyme like pectinase, but the results were almost the same as those of Comparative Example 1-1-1, demonstrating the excellent texture-improving effect of the pectinase of the present invention. Furthermore, according to relative evaluation and VAS, the boiled shrimp of Example 1-1-3, which used Sumizyme (registered trademark) SPG, received particularly high evaluations.

[0040] Furthermore, in Examples 1-1-5 to 1-1-7, in which two pectinases with different activities were combined, the sensory evaluation results were higher than when a single pectinase was added, indicating a more favorable texture. Furthermore, in Example 1-1-8, in which three pectinases were combined, an even more favorable texture was obtained. The expert panel evaluated that combining two or three pectinases produced a more complex texture, resulting in a crispy texture reminiscent of shrimp.

[0041] (Example 1-2: Shrimp, Boiled in Water) Unheated vannamei shrimp that had been treated with phosphate for water retention were placed in a vinyl pouch, and water (30% by mass relative to shrimp) and Sumiteam PME in Example 1-2-1, Sumiteam PTE in Example 1-2-2, and Sumiteam SPG in Example 1-2-3 were added at 0.03% by mass relative to shrimp, respectively, and the resulting mixture was left to stand overnight and then boiled in a water bath at 80°C for 20 minutes. Comparative Example 1-2 was also prepared as a test group to which pectinase was not added.

[0042] In all cases, improvements in fibrous texture and elasticity were confirmed compared to Comparative Example 1-2. Generally, shrimp becomes unnaturally soft when subjected to water retention treatment, and many consumers dislike such texture, but in Example 1-2, which used pectinase, the texture was improved.

[0043] (Example 1-3: Shrimp, oil-treated) Unheated vannamei shrimp that had been water-treated with phosphate were placed in a vinyl pouch, and water (30% by weight relative to shrimp) and Sumiteam PME (Example 1-3-1), Sumiteam PTE (Example 1-3-2), and Sumiteam SPG (Example 1-3-3) were added at 0.03% by weight relative to shrimp, respectively, and the shrimp were left to stand overnight. The shrimp were then dipped in batter and breadcrumbs, and oil-treated in salad oil heated to 180°C for 3 minutes to make deep-fried shrimp. Comparative Example 1-3 was also prepared as a test group to which pectinase was not added.

[0044] In all cases, a fibrous texture and elasticity were felt compared to Comparative Example 1-3. In particular, in Example 1-3-3 using Sumiteam SPG, the fibrous texture was felt to be greater, and the presence of the shrimp in the fried shrimp was enhanced.

[0045] (Example 1-4: Squid, hot water bath) The body of an unheated jumbo squid that had been treated with phosphate for water retention was placed in a vinyl pouch, and 30% by mass of water relative to the squid and 0.03% by mass of Sumiteam PME in Example 1-4-1, Sumiteam PTE in Example 1-4-2, and Sumiteam SPG in Example 1-4-3 were added, left to stand overnight, and then boiled in a water bath at 80 ° C. for 20 minutes. Comparative Example 1-4 was also prepared as a test group to which pectinase was not added. Jumbo squid is a typical squid that is often used in frozen seafood mixes and the like.

[0046] In all cases, the fibrous texture and elasticity were confirmed compared to Comparative Example 1-4. In particular, in Example 1-4-3 using Sumiteam SPG, the chewiness of the squid was significantly improved.

[0047] (Example 1-5: Scallops, hot water bath) Phosphate-treated scallops from Hokkaido were placed in a vinyl pouch, and water was added at 30% by mass relative to the scallops, and Sumiteam PME in Example 1-5-1, Sumiteam PTE in Example 1-5-2, and Sumiteam SPG in Example 1-5-3 were added at 0.03% by mass relative to the scallops, and the mixture was left to stand overnight and then boiled in a water bath at 80 ° C. for 20 minutes. Comparative Example 1-5 was also prepared as a test group to which pectinase was not added.

[0048] In all cases, improvements in fibrous texture and elasticity were confirmed compared to Comparative Examples 1-5, and the chewiness and firmness were felt to be appropriate for scallops.

[0049] (Example 1-6: Steamed mackerel) Mackerel from Chiba Prefecture treated with phosphate was placed in a vinyl pouch, and 30% by mass of water relative to the mackerel, and Sumiteam PME in Example 1-6-1, Sumiteam PTE in Example 1-6-2, and Sumiteam SPG in Example 1-6-3 were added in an amount of 0.03% by mass relative to the mackerel, left to stand overnight, and heated for 8 minutes in a steam-equipped convection oven at a temperature of 180 ° C. and humidity of 60%. Comparative Example 1-6 was also prepared as a test group to which pectinase was not added.

[0050] In all cases, improvements in fibrous texture and elasticity were confirmed compared to Comparative Examples 1-6, and the mackerel could be eaten without feeling any unnatural softness due to the water retention treatment.

[0051] (Example 1-7: Shrimp, Boiled in Water) Following Example 1-1, Sumiteam PME and Sumiteam SPG were each added at 0.02% by mass to shrimp before boiling in water, and trisodium citrate and sodium carbonate were appropriately added as water retention agents. Vannamei shrimp were soaked overnight and then boiled in a water bath at 80°C for 20 minutes. Comparative Example 1-7 was also prepared as a test group to which pectinase was not added.

[0052] The shrimp boiled in water in Comparative Example 1-7 had a texture that was too soft, but the shrimp in Example 1-7 had a fibrous texture and an improved texture. The water retention agent improved the yield while allowing the production of boiled shrimp that maintained a natural texture.

[0053] Example 2: Meat (Example 2-1: Ground beef and pork, hamburger steak) Seasonings (salt, grated ginger) were added to ground beef and pork, and the mixture was mixed by hand until sticky. Each enzyme was added in the proportions shown in Table 3, and the mixture was further kneaded. The meat was formed into a round shape on a cooking sheet, and baked in a steam convection oven at a temperature of 200°C and a humidity of 60% for 4 minutes, then turned over and baked for an additional 3 minutes to produce a hamburger steak. Comparative Example 2-1 was also prepared as a test group to which pectinase was not added.

[0054] (Sensory Evaluation) For the sensory evaluation of texture, six expert panelists evaluated Examples 2-1-1 to 2-1-6 relative to Comparative Example 2-1 on a scale of 10 points, and the average score of the six panelists was calculated from the total scores.

[0055] [Criteria] 10 points: Better than Comparative Example 2-1 5 points: Equivalent to Comparative Example 2-1 1 point: Not better than Comparative Example 2-1 [Item] Fiber feel

[0056]

[0057] The enzyme addition rate is the mass ratio (%) of the hamburger meat before baking.

[0058] As shown in Table 3, in the hamburger steaks of Examples 2-1-1 to 2-1-3 to which one type of pectinase was added, it was confirmed that the fibrous texture changed in a favorable direction. Furthermore, in Examples 2-1-4 to 2-1-6, in which two types of pectinase were used in combination, it was confirmed that the fibrous texture became even more favorable. On the other hand, evaluations of texture improvement, such as increased juiciness and improved elasticity and hardness, were received, so in subsequent tests, evaluations of "juiciness," "elasticity," and "hardness" were also conducted.

[0059] (Example 2-2: Ground chicken, meatballs) Salt was added to ground chicken breast meat and mixed well until sticky, and the remaining seasonings (sake, grated ginger, soy sauce), eggs, and potato starch were added and mixed uniformly. Each enzyme was added according to the ratio shown in Table 4, and the mixture was then divided into approximately 20 g portions and boiled in boiling water for 6 minutes to produce chicken meatballs. A test plot without pectinase was prepared as Comparative Example 2-2-1, and a test plot with amylase added instead of pectinase was prepared as Comparative Example 2-2-2.

[0060] (Sensory Evaluation) For the sensory evaluation of texture, six expert panelists evaluated Examples 2-2-1 to 2-2-4 relative to Comparative Example 2-2-1 on a scale of 10 points, and the average score of the six panelists was calculated from the total scores.

[0061] [Criteria] 10 points: Better than Comparative Example 2-2-1 5 points: Equivalent to Comparative Example 2-2-1 1 point: Not better than Comparative Example 2-2-1 [Items] Fiber texture, juiciness, elasticity, hardness

[0062]

[0063] The enzyme addition rate is the mass ratio (%) of the meatball meat before heating.

[0064] As shown in Table 4, it was confirmed that the texture of the meatballs to which one type of pectinase was added in Examples 2-2-1 to 2-2-4 changed in a favorable direction. On the other hand, although the amylase in Comparative Example 2-2-2 is a glycolytic enzyme like pectinase, the results were almost the same as those in Comparative Example 2-2-1, demonstrating that the pectinase of the present invention has an excellent texture-improving effect.

[0065] (Example 2-3: Beef round, steak) Beef round cut into 40 g pieces was placed in a vinyl pouch, and 50% by weight of a combined seasoning (soy sauce, sake, salt, grated ginger, grated garlic, water) based on the weight of the meat and each enzyme in the formulation shown in Table 5 were added. The meat was tumbled for 1 hour, left to stand overnight, and the seasoning liquid was drained through a sieve. The meat was then grilled on a hot plate at 200°C for 2 minutes on each side to make steaks. Comparative Example 2-3 was also prepared as a test group to which pectinase was not added.

[0066] (Sensory Evaluation) Evaluation was carried out in the same manner as in Example 2-2, with Comparative Example 2-3 as the standard.

[0067]

[0068] The enzyme addition rate is a mass percentage (%) relative to the beef steak meat before cooking.

[0069] As shown in Table 5, it was confirmed that the texture of the steaks in Examples 2-3-1 to 2-3-3 to which one type of pectinase was added changed in a favorable direction. Furthermore, in Example 2-3-4, in which two types of pectinase were used in combination, the texture became even more favorable.

[0070] (Example 2-4: Pork loin, pork cutlet) Pork loin was placed in a plastic bag, and 20% by mass of batter (whole egg, soft flour, water) based on the weight of the meat and each enzyme was added in the proportions shown in Table 6. After tumbling for 1 hour, the meat was soaked overnight in a refrigerator. The meat removed from the plastic pouch was covered with breadcrumbs and cooked in oil at 180°C for 3 minutes to make pork cutlets. Comparative Example 2-4 was also prepared as a test group to which pectinase was not added.

[0071] (Sensory Evaluation) Evaluation was carried out in the same manner as in Example 2-2, with Comparative Example 2-4 as the standard.

[0072]

[0073] The enzyme addition rate is a mass ratio (%) relative to the pork loin before heating.

[0074] As shown in Table 6, it was confirmed that the texture of the pork cutlets to which one type of pectinase of Examples 2-4-1 to 2-4-3 was added changed in a favorable direction.

[0075] (Example 2-5: Chicken thigh, fried chicken) Chicken thigh meat was placed in a plastic pouch, and a combined seasoning (soy sauce, sake, salt, grated ginger, chicken extract, water) was added in an amount of 30% by mass relative to the meat, along with each enzyme in the proportions shown in Table 7. The meat was tumbled for 1 hour, left to stand overnight, and the seasoning liquid was drained through a sieve. The meat was then coated with a batter made from a mixture of soft flour and potato starch, and deep-fried. The deep-fried chicken was prepared by heating the chicken in oil at 180°C for 3 minutes, removing it from the oven, and then heating it for another 2 minutes, thereby performing a double frying process. Comparative Example 2-5 was also prepared as a test group to which pectinase was not added.

[0076] (Sensory Evaluation) Evaluation was carried out in the same manner as in Example 2-2, with Comparative Example 2-5 as the standard.

[0077]

[0078] The enzyme addition rate is the mass ratio (%) of the chicken thigh meat before heating.

[0079] As shown in Table 7, it was confirmed that the texture of the fried chicken to which one type of pectinase was added in Examples 2-5-1 to 2-5-3 changed in a favorable direction.

[0080] The texture improver of the present invention can be used to improve the texture of seafood or meat, and is therefore industrially useful.

Claims

1. A texture improver for seafood or meat, characterized by containing pectinase.

2. The texture improver for seafood or meat according to claim 1, characterized in that the pectinase has at least one activity selected from polygalacturonase activity, pectin methylesterase activity, and pectin transeliminase activity.

3. The texture improver for fish, shellfish or meat according to claim 1, further comprising a water-retaining agent.

4. The texture improver for seafood or meat according to claim 1, characterized in that it imparts or improves fibrous texture.

5. Fish, shellfish or meat, characterized by containing the fish, shellfish or meat texture improver according to any one of claims 1 to 4.

6. The fish, shellfish or meat according to claim 5, characterized in that it is a heat-processed product.

7. A method for producing fish, shellfish or meat, which comprises contacting fish, shellfish or meat with the fish, shellfish or meat texture improver according to any one of claims 1 to 4.

8. A method for producing fish, shellfish or meat according to claim 7, characterized in that after contacting the fish, shellfish or meat with the food improving agent, it is subjected to a heat treatment to produce a heat-processed product.

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