METHOD FOR PRODUCING PROCESSED MEAT PRODUCT OR SEAFOOD AND ENZYME PRODUCT FOR IMPROVEMENT OF PROCESSED MEAT PRODUCT OR SEAFOOD

摘要

1. A method of obtaining a processed meat product or processed seafood, characterized in that transglutaminase and an enzyme having a saccharide-transforming activity are used to convert the α-1,4 bond in the sugar chain to the α-1,6 bond. ! 2. A method of obtaining a processed meat product or processed seafood, characterized in that an enzyme having a saccharide-transforming activity is used to convert the α-1,4 bond in the sugar chain into an α-1,6 bond, transglutaminase and starch. ! 3. The method according to claim 1 or 2, in which the enzyme having a saccharide transforming activity for converting the α-1,4 bond in the sugar chain into the α-1,6 bond is an α-glucosidase. ! 4. The method according to claim 3, in which α-glucosidase is used in an amount of from 0.1 to 10,000 U per 1 g of meat ingredient or seafood ingredient, and transglutaminase is used in an amount of from 0.001 to 100 U per 1 g of meat ingredient or seafood ingredient . ! 5. The method according to claim 4, in which α-glucosidase is used in an amount of from 0.1 to 10,000 U per 1 U transglutaminase. ! 6. The method according to claim 4, in which α-glucosidase is used in an amount of from 3 to 3000 U per 1 U transglutaminase. ! 7. An enzyme preparation for modifying a processed meat product or processed seafood, including α-glucosidase and transglutaminase. ! 8. An enzyme preparation for modifying a processed meat product or processed seafood, including α-glucosidase, transglutaminase and starch. ! 9. The enzyme preparation according to claim 7 or 8, in which α-glucosidase is used in an amount of from 0.1 to 10,000 U per 1 U transglutaminase. ! 10. The enzyme preparation according to claim 7 or 8, where α-glucosidase is used in an amount of from 3 to 300