Fish Paste Texture via Enzyme Cross-Linking
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Solution Overview
Problem
Existing methods for producing fish-slice-like paste products fail to replicate the oral and visual sensations of real fish, and are not easily consumable by individuals with decreased mastication and deglutition abilities, such as the elderly.
Innovation Solution
A method involving the use of protein cross-linking enzymes like transglutaminase, tyrosinase, and ascorbate oxidase to create ground fish meat pastes with varying enzyme content ratios, which are laminated and heated to achieve a fish-slice-like texture and adhesion, allowing for adjustable gel strength and ease of consumption.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If flour-based materials with thickener are used to create fish-slice-like processed food, then the product can be manufactured with adhesion ability through heating, but the oral sensation and physical properties are not close to those of real fish
Solution Approach 1:
The invention changes the chemical composition parameters by replacing flour-based materials with fish meat paste as the main ingredient, and by controlling the concentration of protein cross-linking enzyme (0.01-2.0% by weight) to achieve both adhesion and fish-like oral sensation. This parameter change transforms the fundamental material basis while maintaining manufacturability.
Solution Approach 2:
The invention substitutes the adhesion mechanism based on flour heating with a protein cross-linking mechanism using enzymatic reactions. Instead of relying on starch gelatinization and protein denaturation from heating flour, the invention uses protein cross-linking enzymes to form covalent bonds between protein molecules, creating adhesion through chemical cross-linking rather than thermal processing of carbohydrates.
2Shape
If the product is made with firm texture to resemble real fish, then visual appearance is improved, but it becomes difficult for elderly people with decreased mastication abilities to consume
Solution Approach 1:
The invention applies local quality by creating multi-layered paste products with different protein cross-linking enzyme concentrations in different layers. Some layers have higher enzyme content for firmness and visual appearance, while other layers have lower enzyme content for softer texture, allowing both visual appeal and ease of consumption to be achieved in different parts of the same product.
Solution Approach 2:
The invention introduces dynamics by making the texture characteristics adjustable through variable enzyme concentrations. The product can be designed with a gradient of firmness from outer to inner layers, or between different sections, allowing the same basic product structure to accommodate different consumer needs including elderly individuals requiring softer textures.
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
The method produces a fish-slice-like paste product with oral and visual sensations closer to real fish, ensuring ease of consumption for individuals with reduced mastication and deglutition abilities by adjusting the enzyme content and gelatinization degree in each layer.
Implementation Method 1
combining and mixing at least 0.01 percent by weight up to but not including 0.05 percent by weight of a protein cross-linking enzyme with ground fish meat to prepare a first ground-fish-meat material paste
Implementation Method 2
a step of heating the laminated material
Data Source
AI summary
A method for producing a fish product according to the present invention includes: a step of combining and mixing at least 0.01 percent by weight up to but not including 0.05 percent by weight of a protein cross-linking enzyme with ground fish meat to prepare a first ground-fish-meat material paste; a step of combining and mixing at least 0.05 percent by weight up to but not including 1.0 percent by weight of the protein cross-linking enzyme with ground fish meat to prepare a second ground-fish-meat material paste; a step of laminating a first paste consisting of the first ground-fish-meat material paste, and a second paste consisting of the second ground-fish-meat material paste, to make a laminated material; and a step of heating the laminated material.