Food or edible material: processes – compositions – and products – Fermentation processes
Patent
1989-02-03
1990-04-17
Cintins, Marianne
Food or edible material: processes, compositions, and products
Fermentation processes
426 56, 426 59, 426 74, A23L 1313, A23L 1315, A23L 1325
Patent
active
049179047
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
This invention relates to a process for the production of food. More particularly, it relates to a process for the production of food having improved texture and properties or peculiar texture and properties which consists of adding transglutaminase to a food material containing fish meat, animal meat and, fowl, soybean protein, egg albumen or casein to thereby modify proteins contained therein.
BACKGROUND ART
Known methods for improving the texture and properties of food include physical ones such as heating, cooling, stirring or cutting a food material and chemical ones such as adding salt thereto or controlling the pH value thereof by adding an alkaline or acidic material thereto. Food mainly consists of proteins, lipids, saccharides, fibers, vitamins and inorganic matters and the texture, properties, color, taste, odor and nutritive value thereof can be varied by modifying these components. It is believed, in particular, that the texture and properties of food closely relate to proteins, lipids, saccharides and fibers contained therein. Thus it has been attempted to improve the properties of food by modifying these components.
Each of the known methods for improving the properties of food as described above exerts an intense physical or chemical effect on the components of food. Thus it would tend to damage, for example, the color, taste, odor or nutritive value of food. In addition, it restricts the process for the production or processing of food. Further these methods should be carried out under severe control, otherwise various troubles such as discoloration, an offensive taste, an offensive odor, the liberation of water or a decrease in the yield might occur.
Accordingly it is an object of the present invention to provide a process for the production of food whereby a food of improved texture and properties or peculiar texture and properties can be produced without being accompanied by any trouble as described above.
DISCLOSURE OF INVENTION
In order to achieve the above object, the present inventors have conducted extended studies. As a result, they have found that transglutaminase added to a food material containing specific proteins, such as fish meat, animal meat and fowl, soybean protein, egg albumen or casein, would exert a specific effect exclusively on the proteins contained in said food material and modify the same without affecting any component of the food material other than the proteins to thereby achieve the following improving effects (1) to (5) which are characteristic or in common depending on the proteins to be modified.
(1) When transglutaminase is added to a food material containing fish meat, the water retentivity of the food material is enhanced and the texture thereof becomes flexible and smooth.
(2) When transglutaminase is added to a food material containing animal meat and fowl, the water retentivity of the food material is enhanced and the texture thereof becomes hard to masticate.
(3) When transglutaminase is added to a food material containing soybean protein, the water retentivity of the food material is enhanced and the texture thereof becomes hard and smooth.
(4) When transglutaminase is added to a food material containing egg albumen, the foaming stability of the egg albumen is improved and the texture of the food material becomes smooth and soft.
(5) When transglutaminase is added to a food material containing casein, the viscosity of the food material is strengthened and the texture thereof becomes smooth.
The present invention, which has been completed based on this finding, provides a process for the production of food consisting of adding 0.001 to 5 parts by weight of transglutaminase to 100 parts by weight of a food material containing one or more materials selected from among fish meat, animal meat and fowl, soybean protein, egg albumen and casein.
Now the process for the production of food according to the present invention will be described in detail.
The food material to be modified by the transglutaminase in the present invention co
Sasamoto Yasuhiko
Wakameda Atsushi
Yatsuka Nobuaki
Cintins Marianne
Taiyo Fishery Co. Ltd.
LandOfFree
Process for the production of transglutaminase-containing food h does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Process for the production of transglutaminase-containing food h, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for the production of transglutaminase-containing food h will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-1051540