Enzyme Preparation for Adhesion-Molded Foods
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Solution Overview
Problem
Current binding techniques for food raw materials, such as those using transglutaminase, face limitations in achieving sufficient binding strength without using protein materials, particularly for livestock meat products, and are restricted by the need for specific protein origins and handling challenges with collagen-based methods.
Innovation Solution
The use of an enzyme preparation comprising transglutaminase and calcium chloride or magnesium chloride, with specific ratios, to achieve binding of protein-based food raw materials without additional protein materials, resulting in a tensile strength of 80 g/cm² or more, suitable for forming food products like meat pieces.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If transglutaminase and caseins are used for binding food raw materials, then binding strength is improved, but the method is not suitable for products requiring non-milk protein origins
Solution Approach 1:
The invention extracts and removes casein (milk protein) from the binding system while maintaining binding functionality through transglutaminase alone, enabling use in non-milk protein products
Solution Approach 2:
Transglutaminase is demonstrated to provide universal binding capability across different food raw materials (livestock meat, fishery products, fish roe) without requiring casein, making the method adaptable to various protein origins
2Adaptability or versatility
If collagen and transglutaminase are used for binding, then protein-free binding is achieved, but handling becomes difficult due to high viscosity requirements
Solution Approach 1:
The invention removes collagen from the binding system and demonstrates that transglutaminase alone can achieve effective binding without collagen's high viscosity complications
Solution Approach 2:
The invention uses a simple, straightforward binding approach with transglutaminase that does not require the complex handling procedures needed for collagen, making the process more practical and easier to implement
3Device complexity
If transglutaminase is used alone for binding, then simplicity is improved, but binding strength becomes insufficient
Solution Approach 1:
The invention optimizes the amount of transglutaminase used and identifies specific process parameters (temperature, time, substrate conditions) that maximize binding strength while maintaining system simplicity
Solution Approach 2:
The invention creates an effective binding system using transglutaminase in combination with appropriate substrates and conditions, achieving strong binding through optimized composition rather than complex multi-component systems
4Strength
If fish collagen is used for binding livestock meat products, then binding functionality is achieved, but allergen labeling restrictions increase
Solution Approach 1:
The invention removes fish collagen from the binding system and uses transglutaminase alone, eliminating the allergen labeling issue associated with fish-derived proteins in livestock meat products
Solution Approach 2:
The invention uses transglutaminase to bind livestock meat proteins to each other, maintaining protein origin homogeneity and avoiding the introduction of foreign protein allergens that would require labeling
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This approach enables effective binding and forming of protein-based food raw materials without protein materials, addressing the need for strong binding and compliance with allergen labeling regulations, while being cost-effective and easy to handle.
Implementation Method 1
the use of transglutaminase and calcium chloride or magnesium chloride... so that the binding in the bound and formed food is in a state in which the tensile strength as measured with a rheometer is 80 g/cm2
Implementation Method 2
Japanese Patent No. 1927253 discloses a technique to produce a bound and formed food with the use of only transglutaminase
Implementation Method 3
the enzyme preparation comprises transglutaminase, and calcium chloride or magnesium chloride as active ingredients, wherein the amount of calcium chloride is 0.007 to 0.03 g per 1 U of the transglutaminase
Data Source
Figure 1~2
AI summary
By using transglutaminase with calcium chloride or magnesium chloride as active ingredients, food raw materials such as meat pieces can be sufficiently adhesion-molded without using a protein material.