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Use of an Enzyme Preparation for the Production of a Fish Paste Product

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Use of an Enzyme Preparation for the Production of a Fish Paste Product (19) TZZ ¥¥Z_T (11) EP 2 353 406 A1 (12) EUROPEAN PATENT APPLICATION (43) Date of publication: (51) Int Cl.: 10.08.2011 Bulletin 2011/32 A23L 1/325 (2006.01) A23K 1/10 (2006.01) (21) Application number: 11003026.9 (22) Date of filing: 16.03.2009 (84) Designated Contracting States: • Sato, Hiroaki AT BE BG CH CY CZ DE DK EE ES FI FR GB GR Kawasaki-shi HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL Kanagawa 210-8681 (JP) PT RO SE SI SK TR • Kodera, Tomohiro Kawasaki-shi (30) Priority: 17.03.2008 JP 2008067037 Kanagawa 210-8681 (JP) (62) Document number(s) of the earlier application(s) in (74) Representative: Strehl Schübel-Hopf & Partner accordance with Art. 76 EPC: Maximilianstrasse 54 09722855.5 / 2 253 229 80538 München (DE) (71) Applicant: Ajinomoto Co., Inc. Remarks: Tokyo 104-8315 (JP) This application was filed on 11-04-2011 as a divisional application to the application mentioned (72) Inventors: under INID code 62. • Maruyama, Akiko Kawasaki-shi Kanagawa 210-8681 (JP) (54) Use of an enzyme preparation for the production of a fish paste product (57) In the process of producing a fish paste product, during the process of producing a fish paste product and a difinite amount of a transglutaminase and ascorbic acid a fish paste product having a preferable firmness and or a related compound thereof are added to material suri- elasticity can be obtained even in the case of reducing mi. Thus, changes in the physical properties of kneaded the amount of material surimi. fish paste with other ingridients nerimi can be suppressed EP 2 353 406 A1 Printed by Jouve, 75001 PARIS (FR) EP 2 353 406 A1 Description Technical Field 5 [0001] The present invention relates to a method for producing a fish paste product using a transglutaminase and ascorbic acid or a related compound thereof. It also relates to an enzyme preparation for a fish paste product. Background Art 10 [0002] Fish paste products, such as boiled fish paste cakes, have been widely eaten as traditional food products in Japan. Recently, with growing concerns about health, the popularity of fish paste products has been increasing even in foreign countries including European nations and the U.S. Together with the influence of the increase in the oil price, the price of surimi, which is a material for making a fish paste product, has been rising. For this reason, various attempts have been made to reduce the material cost. For example, one approach is to reduce the amount of surimi, making up 15 for it by increasing the amount of water. In this approach, in order to reinforce the firmness and elasticity, starch, vegetable protein, albumen, alkali salt, and the like are used as auxiliary materials. However, with respect to the setting time for allowing an enzymatic reaction or chemical reaction to occur in kneaded fish paste with other ingridients nerimi,an enough setting time cannot be taken in the production of some fish paste products, such as deep-fried fish paste cakes, requiring further reinforcement. In such a product, starch, vegetable protein, and albumen are not so effective, whereas 20 when alkali salt or the like is added thereto in an amount that will be effective, this adversely influences the flavor. [0003] It has been reported that by using enzymes such as a transglutaminase and an ascorbate oxidase in combination with alkali and auxiliary materials serving as the substrate, certain degrees of firmness and elasticity can be imparted (Japanese Patent No. 3702709). However, in the actual production line, there is a problem in that the quality differs between products of the initial flow and those in the final flow. It is believed to be because surimi used at the last is held 25 longer after kneaded till shaped and heated, and the enzymatic reaction thus proceeds further, resulting in changes in the physical properties of kneaded fish paste other ingridients nerimi. Further, when the amount of enzyme added is so small that it only results in an acceptable change in the physical properties of kneaded fish paste other ingridients nerimi during the production, the effects in imparting firmness and elasticity are insufficient. In particular, in the case of a deep- fried fish paste cake, because of the short time of transglutaminase reaction, the amount of transglutaminase has to be 30 increased. As a result, the physical properties change during the process of standing (while the kneaded fish paste other ingridients nerimi is allowed to stand until the shaping/heating process during the production process). [0004] Meanwhile, Surimi Technology, p. 291, published by Marcel Dekker Inc., describes that the addition of ascorbic acid to surimi increases the gel strength, and that the optimal amount of ascorbic acid added is 0.2% relative to surimi. However, as a result of investigation, the present inventors have confirmed that a product having 0.2% ascorbic acid 35 has a texture with insufficient elasticity. It has also been reported that when natural calcium and sodium ascorbate are used to produce a tube-shaped fish paste cake, this results in improvised firmness and elasticity (JP-A-1-273566). Although this method solves the problems caused during the production process to some extent, it is still insufficient in terms of effectiveness in imparting elasticity, and results in a rubber-like, strange texture. This method is thus not suitable for the application to fish paste products. 40 [0005] For meat products, a technique using a transglutaminase, ascorbic acid, and polymerized phosphoric acid has been reported (Japanese Patent No. 3049966). However, regarding the use of ascorbic acid for fish paste products, no optimal amount is defined, and the effects achieved by the combined use remain unclear. Further, as described in the Examples, the proportion of transglutaminase relative to the amount of ascorbic acid is 0.000025 to 0.00005 g per unit of transglutaminase; this greatly differs from the range of the invention. Therefore, none of the above techniques achieves 45 the provision of a fish paste product with a sufficient level of desired firmness and elasticity while maintaining the production suitability. There thus is a demand for further improvement. Disclosure of the Invention 50 [0006] An object of the invention is to provide a method for producing a fish paste product, capable of suppressing changes in the physical properties of kneaded fish paste other ingridients nerimi during the production process of a fish paste product and also of, even when a reduced amount of material surimi is used, providing a fish paste product with firmness and elasticity. The invention also provides an enzyme preparation for producing a fish paste product. [0007] As a result of extensive research, the present inventors found a method capable of suppressing variations in 55 product quality due to the difference in the production time and also of, even in a system using a reduced amount of surimi, providing a fish paste product with firmness and elasticity. The method includes suitably combining a trans- glutaminase with ascorbic acid or a related compound thereof, preferably together with an α-glucosidase. The invention was thus accomplished. 2 EP 2 353 406 A1 [0008] That is, the invention comprises the followings. 1. A method for producing a fish paste product, wherein ascorbic acid or a related compound thereof and a trans- glutaminase are added. 5 2. A method according to the above Item 1, wherein further an α-glucosidase is added. 3. A method according to the above Item 1 or 2, wherein the amount of the ascorbic acid or a related compound thereof is 0.2 to 1.2 g per 1 kg of the material surimi, and the amount of the transglutaminase is 40 to 200 units per 1 kg of the material surimi. 4. A method according to the above Item 2 or 3, wherein the amount of the α-glucosidase is 1000 to 12000 units 10 per 1 kg of the material surimi. 5. A method according to any one of the above Items 1 to 4, wherein the fish paste product is selected from the group consisting of a deep-fried fish paste cake, imitation crab, a tube-shaped fish paste cake, and a fish sausage. 6. An enzyme preparation for producing a fish paste product, containing ascorbic acid or a related compound thereof and a transglutaminase as active ingredients, wherein the amount of the ascorbic acid or a related compound thereof 15 in the enzyme preparation is 0.002 to 0.03 g per 1 unit of the transglutaminase in the enzyme preparation. 7. An enzyme preparation according to the above Item 6, further containing as an active ingredient an α-glucosidase, wherein the amount of the α-glucosidase is 10 to 200 U per 1 unit of the transglutaminase. [0009] As transglutaminases, those derived from mammals (see JP-B-1-50382), those derived from fishes (see Jap- 20 anese Society of Fisheries Science, Heisei 3 (1991) Autumnal Conference, Proceedings, p. 180), those derived from plants, those derived from microorganisms (see JP-A-1-27471, JP-A-11-75876), those produced by gene recombination (see JP-A-1-300899), and so forth are known. The transglutaminase (hereinafter sometimes referred to as TG) used in the invention may be one derived from any source. An example thereof is a transglutaminase derived from microorgan- isms, which is commercially available from AJINOMOTO Co., Inc under the trade name "Activa" TG. 25 [0010] The ascorbic acid or a related compound thereof used in the invention may be ascorbic acid, sodium ascorbate, ascorbic acid 2-glucoside, ascorbyl palmitate, ascorbyl stearate, or the like.
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