Enzyme preparation and process for producing food using the same
AssigneeAjinomoto Co., Inc.
InventorsRikiya Ishida, Mika Uda, Yoshiyuki Kumazawa
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Abstract
The present invention provides an enzyme preparation containing, as the active ingredient, an acidic or alkaline substance capable of shifting the pH value of the preparation toward a pH range wherein the expression of activity of a transglutaminase is inhibited when the transglutaminase is dissolved in the presence of collagen in a solution. The present invention also provides a process for producing a food by using the aforementioned enzyme preparation.
Claims19
A method for producing a food product, comprising
- dissolving the enzyme preparation in a solution,
- shifting the pH of the resulting solution to a pH range where the expression of transglutaminase activity is suppressed, and
- mixing the solution and a food material to shift the pH of the resulting mixture back to a pH range where the transglutaminase activity is expressed whereupon a transglutaminase reaction is carried out,
- wherein said enzyme preparation comprises:
- a transglutaminase;
- collagen;
- and
- an acidic or alkaline substance shifting the pH of the enzyme preparation, when dissolved in a solution, to a pH range wherein the expression of transglutaminase activity is suppressed,
- wherein the pH range where the expression of transglutaminase is suppressed is pH 3 or more to less than pH 5 or pH 10-12.
A method for producing a food product, comprising
- directly mixing the enzyme preparation to food materials to conduct the transglutaminase reaction,
- wherein said enzyme preparation comprises:
- a transglutaminase;
- collagen;
- and
- an acidic or alkaline substance shifting the pH of the enzyme preparation, when dissolved in a solution, to a pH range wherein the expression of transglutaminase activity is suppressed.
A method for producing a food product, comprising
- directly mixing the enzyme preparation to food materials to conduct the transglutaminase reaction,
- wherein said enzyme preparation comprises:
- a transglutaminase;
- collagen derived from fish or shellfish;
- and
- an acidic or alkaline substance shifting the pH of the enzyme preparation, when dissolved in a solution, to a pH range wherein the expression of transglutaminase activity is suppressed.
A method for producing a food product, comprising
- dissolving the enzyme preparation in a solution,
- shifting the pH of the resulting solution to a pH range where the expression of transglutaminase activity is suppressed, and
- injecting the resulting solution into a food material whereupon a transglutaminase reaction is carried out,
- wherein said enzyme preparation comprises:
- a transglutaminase;
- collagen;
- and
- an acidic or alkaline substance shifting the pH of the enzyme preparation, when dissolved in a solution, to a pH range wherein the expression of transglutaminase activity is suppressed.
A method for producing a food product, comprising dissolving in a solution (1) transglutaminase, (2) collagen, and (3) an acidic or alkaline substance shifting the pH of the resulting solution to a pH range where the expression of transglutaminase activity is suppressed and
- mixing food materials with the resulting solution to shift the pH of the resulting mixture back to a pH range where the transglutaminase activity is expressed whereupon a transglutaminase reaction is carried out.
Dependencies are inferred from the claim text.