PRODUCTION METHOD OF ANIMAL MEAT PASTE PRODUCT USING ENZYME

• Main Authors: SAGARA KOJI, NAGAHATA YUYA, ONUKI TAKUYA, NAGAO NOBUTO
• Format: Patent
• Language: English; Japanese
• Published: 09.01.2020
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

To provide a method of producing an animal meat paste product having a modified texture.SOLUTION: A method of producing an animal meat paste product of this invention includes mixing granules prepared by impregnating a granular raw material with a transglutaminase solution. The granular raw material is preferably one consisting of granular starch and granular soybean protein, in which a content of granules left on a sieve after having been sieved with a sieve opening of which is 0.25 mm is 40 wt.% or more, and an upper limit of particle size is 20 mm. A transglutaminase concentration of the transglutaminase solution is preferably 0.0001-1000 U/ml.SELECTED DRAWING: None 【課題】食感が改質された畜肉練製品の製造方法の提供。【解決手段】粒状素材にトランスグルタミナーゼ溶液を含浸させてなる粒状物を配合することを含む畜肉練製品の製造方法。粒状素材は、目開き０．２５ｍｍの篩での篩い分け後に、篩上物が４０重量％以上となる粒状素材であり、且つ、粒径の上限が２０ｍｍであり、粒状澱粉及び粒状大豆タンパク質からなるものであることが好ましい。又、トランスグルタミナーゼ溶液のトランスグルタミナーゼ濃度は０．０００１〜１０００Ｕ／ｍＬであることが好ましい。【選択図】なし