JP2002330731A - Method for producing gas-containing fish paste product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a method for producing a gas-containing fish paste product, by which the propagation of various saprophytes in the gas-containing fish paste product can be controlled as much as possible. SOLUTION: This method for producing the gas-containing fish paste product, comprising molding the raw material of the gas-containing fish paste product in a preliminarily prescribed shape and then thermally solidifying the molded product is characterized by using a biologically inactive gas-foamed raw material as a raw material of the gas-containing fish paste product, thermally solidifying the raw material of the gas-containing fish paste product, and then sealing the solidified product with a packaging material in a biologically inactive gas atmosphere.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing an aerated pulverized product comprising a foamed paste-like kneaded raw material such as starch.

[0002]

2. Description of the Related Art The production of air-containing kneaded products containing air bubbles in the dough of kneaded products such as starch, which is one of the fish meat kneaded products, involves introducing air into the paste-like kneaded raw material after the salting process. While being stirred at a high speed, the mixture is molded and heated and solidified through an aeration step for foaming.

[0003] The shelf life of a fish meat paste product is, for example, usually 7 to 10 days when stored at 10 ° C for starch. The number of days before storage expires at the store of the distributor and is often discarded, and is not always satisfactory storage stability. This is a major issue for fish and meat product manufacturers.

[0004] In addition, the same air-containing kneaded product, Date winding, is usually stored for about 10 to 20 days at 10 ° C and is considerably longer in fish meat kneaded products. Since it was smaller than other common fish meat products, it was still not sufficiently preservable.

[0005]

By the way, in order to extend the shelf life of this fish meat paste product, a step of dismantling the fish,
In the process of exposing the dismantled fish to obtain a fish meat surimi, and in the process of adding about 3% salt to this fish meat surimi and grinding to obtain a salted meat, work is performed in a clean environment. Various measures have been taken to take care of hygiene and to prevent the attachment of various bacteria. As described above, for example, the shelf life of about 7 to 10 days for starch and about 10 to 20 days for Date winding has been achieved. It has just been reached.

[0006] Most of some germs are killed by heat when they are heated and solidified after molding, but cannot be completely sterilized. Conversely, heating at such a high temperature and prolonged time as to completely sterilize will significantly reduce the taste of the product.

[0007] In addition, compared to general fish meat products or livestock meat products, in the case of aerated pulverized products such as starch and Date rolls, the shelf life of the product is only attained by sealing with a packaging material in a biologically inert gas atmosphere. In some cases, the effect of extending the number of days was not so great.

[0008] It is an object of the present invention to provide a production method capable of minimizing the growth of various bacteria in an aerated kneaded product.

[0009]

According to a first aspect of the present invention, there is provided a method for producing an air-containing kneaded product, comprising forming a paste-like air-containing kneaded product material into a predetermined shape, and then heating the material. A method for producing an air-containing kneaded product to be solidified, wherein a raw material foamed by a biologically inert gas is used as the air-containing kneaded material, and the air-containing kneaded material is heated and solidified, and then solidified. The product is sealed with a packaging material in a biologically inert gas atmosphere.

According to a second aspect of the present invention, in the method for producing an air-containing kneaded product, the kneaded material is foamed by agitating at high speed while passing a biologically inert gas through the material. Described above.

According to a third aspect of the present invention, there is provided a method for producing an air-containing kneaded product, wherein the kneaded material is stirred in a biologically inert gas atmosphere or under reduced pressure, The method comprises the step of substituting a chemically inert gas to obtain the raw material of the aerated pneumatic product according to claim 1.

[0012] The method for producing an air-containing kneaded product according to the invention described in claim 4 is characterized in that the biologically inert gas according to any one of claims 1 to 3 is nitrogen gas, carbon dioxide gas or Any one of a mixed gas of nitrogen gas and carbon dioxide gas is used.

[0013] The method for producing an air-containing kneaded product according to the invention described in claim 5 further comprises a drug having a bacteriostatic effect as the biologically inert gas described in claims 1 to 4. It uses gas.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, a paste-like air-containing kneaded raw material foamed by a biologically inert gas is formed into a predetermined shape, and then heated and solidified. The solidified product is sealed with a packaging material in a biologically inert gas atmosphere. Thereby, propagation of various germs in the air-containing kneaded product can be suppressed as much as possible.

The paste-like air-containing kneaded raw material used in the present invention is produced by a conventional method. That is, it is selected from raw fish such as walleye pollock, sharks, Kurokawa, Guchi and the like, fallen meat, frozen surimi, and the like. A salt of about 3% is added to the fish meat surimi, and salted for 10 to 20 minutes to obtain a salted meat. Thereafter, the mixture is mixed with a foaming agent such as yam to facilitate the inclusion of air bubbles to obtain a raw material of the aerated kneaded product.

The foaming agent to be added to the fish meat surimi together with the salt includes grated yam. However, the foaming agent is not limited to this as long as it functions to easily hold air bubbles in the fish meat surimi. Absent.

Accordingly, for example, frozen fish meat is thawed, salt is added thereto, and the mixture is stirred and mixed (so-called “salt ground”). To worry In addition, at the time of stirring, it is preferably performed in a device that maintains a sealed state with no places exposed to the outside air,
It may be carried out by passing a biologically inert gas or in a biologically inert gas atmosphere.

As another specific operation for obtaining an air-containing kneaded product raw material, grated yam, a seasoning, water, and the like are mixed under vacuum or reduced pressure using a stirrer with a lid or other sealable components. When the fish meat is stirred and ground to return to normal pressure just before the end, a biologically inert gas may be blown into the fish meat to obtain it.

At the time of these pneumatic operations, preferably, a stirrer with a lid and which can be hermetically closed is used, and the paste of the paste-like raw material is aerated with the biologically inert gas or the air in the stirrer is subjected to the biological treatment. The mixture is agitated in a biologically inert gas atmosphere by substituting it with an inert gas, or stirred under reduced pressure and mixed with a biologically inert gas at the end of stirring to form a paste. Of raw materials for kneaded products. Preferably, the specific gravity of the surimi is about 0.4 to 0.8
Degree, more preferably about 0.4 to 0.6, so as to obtain a paste.

The biologically inert gas of the present invention refers to a relatively stable gas that does not contain oxygen necessary for microorganisms to propagate. Further, since the air-containing kneaded product is air-absorbed, any material that is harmless to the human body, does not affect the taste, and can be safely eaten and consumed may be used. For example, nitrogen gas, argon gas, carbon dioxide gas and the like can be mentioned, but nitrogen gas and carbon dioxide gas are inexpensive.

Further, as the biologically inert gas, a gas which preferably further contains a drug having a bacteriostatic effect may be used. As a drug having a bacteriostatic effect, a drug that is harmless to the human body, does not affect the taste, and can be safely eaten and drink is selected because it is contained in the aerated kneaded product. For example, alcohol, allyl isothiocyanate (mustard extract) and the like can be mentioned.

A gas containing a drug having a bacteriostatic effect, such as an alcohol or allyl isothiocyanate (a mustard extract), is preferably used as a ventilation gas in the stirring and aeration step. Considering that any of the exemplified drugs dissolves in water, the amount of addition should be an amount that does not affect the taste of the product. As an example, when added to carbon dioxide as a biologically inert gas and introduced into a stirrer,
It is preferably 15% by weight or less based on carbon dioxide gas.

The biologically inert gas is used after being cleaned using an air filter or the like. In particular, of the gases disclosed as biologically inert gases, carbon dioxide is dissolved in water, so that an amount that does not affect the taste of the product is used. Specifically, the mixing ratio with another gas is preferably 70:30 or less.

[0024]

[Embodiment 1] 1. Manufacturing FIG. 1 is an explanatory view showing the structure of an aerated mixer for performing an aerated step in starch production. As shown in the figure, 3% salt is added to the ground fish meat, and the paste-like salted meat raw material crushed by adding 3% salt and other raw materials are transferred to the middle of the transfer pipe (1) for injecting ventilation gas. Gas pipe (2) is connected.

In this embodiment, 3% salt is added to the ground fish meat, and the paste-like raw material of the ground salted meat and other raw materials are stirred under a reduced pressure with a ball cutter type stirrer, and the stirring is completed. At this time, the paste-form pre-air-pulverized kneaded product raw material which was pre-air-poured by passing nitrogen gas was charged from the transfer pipe (1) of the air-pumped mixer.

The ventilation gas and the raw material are introduced into the aerated mixer (3), and the outer peripheral surface of the rotor (5) rotated by the drive unit (4) and the stator (6) holding the rotor (5). Foaming and stirring are performed by a large number of pins (7) provided on the inner peripheral surface.

On the other hand, a back pressure is applied to the inside of the aerated mixer (3). As a means for adding back pressure, in this embodiment, the outlet pipe (8) of the aerated mixer (3) is used.
Orifice (9). That is, the transfer pipe (1)
The cross-sectional area through which the raw material passes is reduced so as to prevent the raw material from being pushed out of the pneumatic mixer (3) by the pressing force applied to the mixer.

By doing so, an aerated mixer
(3) The internal pressure increases. The orifice (9) not only increases the internal pressure of the aerated mixer (3), but also adjusts the foaming and stirring time. This means that the volume of the raw material after foaming and stirring increases due to aeration, but by adding back pressure, the time of foaming and stirring is extended to make the aerated state in the raw material more uniform. The back pressure can be changed by replacing the orifice (9) with one having a different inner diameter.

As means for providing the back pressure, various means such as a flow control valve may be used in addition to the orifice. Since the aerated mixer (3) generates heat by stirring, the inside of the rotor (5) and the body of the stator (6) are each provided with a cooling chamber (10) through which cooling water flows. The raw material that has passed through the aerated mixer (3) as described above becomes an aerated kneaded product raw material that uniformly contains a ventilation gas therein.

The raw material of the aerated pulverized product passes through the outlet pipe (8) from the aerated mixer (3) so as not to be exposed to the outside air.
It is guided to a subsequent molding machine (not shown), and is formed into a predetermined shape such as a rectangle or a circle, and is pressed from above in hot water to raise the product central temperature to 76 to 79 ° C. After being heated, the starch is filled with a sealing gas while being placed in a sealed container, and then sealed in a sealing gas atmosphere.

This air-containing paste-like kneaded product is guided to a molding machine in a nitrogen gas atmosphere so as not to come into contact with the outside air, and is formed into a predetermined shape such as a rectangle or a circle in plan view. From the center temperature of the product
The temperature was raised to 〜79 ° C. to form a starch, which was placed in a sealed container, filled with a sealing gas, sealed in a sealing gas atmosphere, and sealed.

In this embodiment, nitrogen gas and a mixed gas of nitrogen gas and carbon dioxide gas (nitrogen gas: carbon dioxide gas = 80: 2) are used as the ventilation gas and the sealing gas sealed in the sealed product.
0), a mixed gas of nitrogen gas and carbon dioxide gas containing alcohol (alcohol 5 wt%) (nitrogen gas: carbon dioxide gas = 8)
0:20) to prepare a starch. The nitrogen gas and the carbon dioxide gas used were the ones flowing from each gas cylinder and cleaned using an air filter.

Embodiment 2 FIG. Verification of the shelf life of starch Vented gas (using a mixed gas of nitrogen gas: carbon dioxide = 80:20) and sealing gas (gas flush type gas replacement packaging,
Nitrogen gas: carbon dioxide = 80: 20 mixed gas used, residual oxygen in the package was added 0.3%), and the number of general living bacteria was measured over time at 10 ° C storage with respect to the sealed starch product obtained. . The detailed operation was as follows. While the starch-sealed product obtained by the same operation was stored at 10 ° C., five products were taken out at random over time, the number of viable bacteria in those products was measured, and the average value was obtained. As a comparative example, a conventional product in which a similar sealed product was produced using air cleaned with an air filter for a ventilation gas and a sealing gas was used.
The results are shown in Table 1 below.

As shown in Table 1, in the comparative example, which is a conventional example, the number of bacteria whose storage life was already guaranteed for 14 days after production exceeded the number of bacteria (5 × 10 ⁴ cfu / g; cfu = colony-free unit). It was verified that the storage expiration days in the comparative example were 12 days at 10 ° C. storage. However, in the examples, it was confirmed that even after 17 days from the production, the number of bacteria was lower than the number of bacteria that guarantees the shelf life.

[0035]

[Table 1]

When examined in more detail, the general viable cell count was 5 ×
10 ⁴ cfu / g reach the number of days, that is, save time limit the number of days is 10 ℃
It was verified that the storage time was 18 days, and the effect of extending the storage expiration days 1.5 times that of the conventional example was obtained.
In addition, other gases (nitrogen gas alone, or a mixed gas of nitrogen gas and carbon dioxide gas containing alcohol (alcohol 5 wt%) (nitrogen gas: carbon dioxide gas = 80: 20)) have a longer shelf life than conventional products. Has been observed to have a prolonged effect.

Embodiment 3 FIG. Verification of the shelf life of Date winding The air-containing paste-like kneaded product was manufactured in the same manner as in Example 1, and after roasting in a flat plate shape, one end was rolled into a roll to form a Date winding. Was placed in a sealed container, filled with a sealing gas, and sealed in a sealed gas atmosphere to obtain a Date rolled sealed product.

A gas mixture of ventilation gas (nitrogen gas: 100) and sealing gas (gas flush type gas replacement packaging, nitrogen gas: carbon dioxide gas = 80: 20) is used.
5%) is obtained by adding
The number of general living bacteria at 10 ° C. was measured over time.
Detailed operations were as follows. While storing the Date-wrapped sealed product obtained by the same operation at 10 ° C, 5 products were randomly taken out with time, the number of viable bacteria in those products was measured, and the average value was obtained. .

As Comparative Example 1, a conventional product in which a similar sealed product was prepared using air cleaned with an air filter for the ventilation gas and the sealing gas, and Comparative Example 2 in which the ventilation gas was Using air that has been cleaned using a filter, the sealing gas is nitrogen gas: carbon dioxide = 80: 20.
(Gas flush type gas replacement packaging, the residual oxygen in the packaging is 2.7%). The results are shown in Table 2 below.

[0040]

[Table 2]

As shown in Table 2, in Comparative Example 1 which is a conventional example, it was confirmed that the number of bacteria (5 × 10 ⁴ cfu / g), which had a guaranteed shelf life, was already exceeded 17 days after production. It was verified that the expiration date was 14 days when stored at 10 ° C. Further, in Comparative Example 2 in which only the sealing gas was replaced with the inert gas, an effect of slightly extending the shelf life was observed as compared with Comparative Example 1, but the bacteria count that already guaranteed the shelf life 25 days after production was confirmed. Was confirmed, and the storage expiration date was verified to be 22 days at 10 ° C. storage.

However, in the examples, it was confirmed that the number of bacteria whose storage life was guaranteed was still less than 35 days after the production (5 × 10 ⁴ cfu / g). Even after 42 days from the production, there was no change in the external fitting. It was confirmed that the storage period was not extended, and the effect of extending the storage expiration date more than twice that of the conventional example was obtained. still,
Even with other gases (nitrogen gas alone, or a mixed gas of nitrogen gas and alcohol-containing carbon dioxide (alcohol 5 wt%) (nitrogen gas: carbon dioxide = 80:20)), the effect of extending the shelf life is longer than that of conventional products. Has been recognized.

[0043]

As described above, the present invention has an effect that it is possible to obtain a production method capable of minimizing the propagation of various bacteria in an air-containing kneaded product.

[Brief description of the drawings]

FIG. 1 is an explanatory diagram showing a configuration of an air mixer that performs an air-containing step in manufacturing starch.

[Explanation of symbols]

 (1)… Transfer pipe, (2)… Gas pipe, (3)… Aerated mixer, (4)… Driver, (5)… Rotor, (6)… Stator, (7)… Pin, (8)… Outlet pipe, (9) ... orifice, (10) ... cooling room,

Claims (5)

[Claims] 1. A method for producing an air-containing kneaded product, comprising forming a paste-like air-containing kneaded product material into a predetermined shape and then heating and solidifying the paste. Using a raw material foamed with an inert gas, heating and solidifying the air-containing kneaded product raw material, and then sealing the solidified product with a packaging material in a biologically inert gas atmosphere. Manufacturing method of aerated pneumatic products. 2. The process according to claim 1, further comprising the step of foaming the raw material of the kneaded product by stirring at a high speed while passing a biologically inert gas through the raw material to produce a raw material of an aerated pulverized product. Production method of aerated pneumatic products. 3. An aerated kneaded raw material, wherein the raw kneaded raw material is stirred in a biologically inert gas atmosphere or under reduced pressure, and when the stirring is completed, the biologically inert gas is replaced. The method for producing an air-containing kneaded product according to claim 1, comprising a step of: 4. The gas according to claim 1, wherein the biologically inert gas is selected from the group consisting of nitrogen gas, carbon dioxide gas, and a mixed gas of nitrogen gas and carbon dioxide gas. 4. The method for producing an air-containing kneaded product according to item 1. 5. The aerated kneaded product according to claim 1, wherein a gas further containing a drug having a bacteriostatic effect is used as the biologically inert gas. Manufacturing method.