JP2011103824A - Method for washing fishery products and meats, method for producing extract raw materials, and system for reusing washing water - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for washing fishery products and meats, a method for producing an extract raw materials, and a system for reusing washing water. <P>SOLUTION: The method includes repeatedly reusing washing water for washing fishery products and meats, after removing water-soluble protein and lipid from the used washing water that fishery products and meats are exposed to and are washed with. Specifically, by heating the used washing water, the soluble protein is coagulated and lipid is separated from the aqueous phase. Then the soluble protein and the lipid are collected separately and are effectively used as a food product or feed material. The repeatedly used washing water, containing extract components transferred and condensed, is used as the extract raw material. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a method for cleaning seafood and livestock meat, a method for producing an extract raw material, and a cleaning water reuse system, and more particularly, to a method that can be suitably applied to the production of seafood surimi.

  In general, raw materials for seafood surimi are produced by dewatering seafood or whole crushed meat by exposing it to a large amount of water and polishing it, followed by dehydration.

  Usually, cleaning water (bleaching water) is used in a one-pass system and is not reused. For this reason, surimi (bleached meat) manufacturing plants used a large amount of water and discharged it in large quantities. Therefore, since the wash water after use contains a lot of water-soluble proteins and lipids, it cannot be discharged as it is, and surimi manufacturers have traditionally spent considerable costs on wastewater treatment. It was.

By the way, in the past, white fish was mainly processed into surimi, but recently red fish has also been processed into surimi. However, compared to white fish, red fish contains a particularly large amount of water-soluble proteins and lipids. Therefore, when processing red fish into surimi, the pollution load of the waste liquid becomes higher, and surimi (bleached meat) manufacturers are forced to spend a considerable amount of money on wastewater treatment.
In addition, as with any fishery processing plant, waste is required to be reduced as much as possible due to its impact on the environment.

The present invention solves the above-described problems, and an object of the present invention is to provide a cleaning method in which cleaning water is reused repeatedly while being restored so that it can be reused after use.
In addition, it is intended that what is discharged when washing water is restored is not a waste but a by-product that can be used effectively.

  The present invention has been made to solve the above-mentioned problems, and the invention of claim 1 removes water-soluble proteins and lipids from the washing water used when washing the seafood and livestock meat by washing the washing water. In addition, this is a method for cleaning seafood and livestock meat that is repeatedly reused for cleaning seafood and livestock meat.

  The invention of claim 2 is the method for cleaning fish and shellfish according to claim 1, wherein the used washing water is heated to coagulate water-soluble proteins and to separate lipids from the aqueous phase. It is a method for cleaning seafood and livestock meat, characterized in that it is removed by collecting it separately.

  The invention of claim 3 is the method for cleaning fish and shellfish according to claim 1 or 2, wherein the whole fish and shellfish is exposed to water from the crushed meat or lost meat and processed into a surimi through a polishing and dehydration process. It is a method for cleaning seafood and livestock meat, characterized in that it is repeatedly reused as cleaning water.

  The invention of claim 4 is an extract raw material by transferring and accumulating the extract from the seafood / livestock to the wash water by carrying out the method for cleaning seafood / livestock according to any of claims 1 to 3. It is the manufacturing method of the extract raw material characterized by manufacturing.

  The invention of claim 5 is a seafood and meat storage processing unit that performs processing including water exposure, a heating unit that heats used washing water, a protein recovery unit that recovers heated and coagulated water-soluble protein, A lipid recovery unit that recovers lipid that has been heated and easily separated from water, a cooling unit that cools wash water from which water-soluble protein and lipid are recovered and removed, and a heating fluid as a heating source in the heating unit; A heat exchanger that exchanges heat with a cooling fluid as a cooling source in the cooling unit, and the wash water cooled in the cooling unit is repeatedly re-exposed to the water exposure process in the seafood and meat storage processing unit. This is a cleaning water reuse system characterized by being used.

According to the present invention, when surimi (bleached meat) is produced, the amount of washing water used can be greatly reduced without deteriorating its quality.
In addition, according to the present invention, water-soluble proteins and lipids are collected separately, so that they can be effectively used as food and feed, and the water that is finally discharged is also useful as an extract raw material because the extract is transferred and accumulated. Can be used. Therefore, it can be said that little waste is generated and the environment is considered.

It is a block diagram of the exposed water reuse system which concerns on embodiment of this invention. 2 is a graph showing measurement results of Brix values in a filtrate in Example 1. FIG. It is a graph which shows the measurement result of the Brix value in the filtrate in Example 2.

(Seafood and livestock to be processed)
The seafood and livestock meat to be treated in the present invention are not particularly limited.
In the case of producing seafood-exposed meat, it is possible to treat red fish such as horse mackerel, tachi, sardine, bonito and tuna, white fish such as walleye pollack, itoyori and guilloche, squid and shrimp such as krill.
The form may be a fallen meat minced by a meat mining machine or a whole crushed meat.

  Red fish is rich in functional nutrients such as EPA, DHA, and taurine compared to white fish, and it is considered promising as a processed food. However, water-soluble proteins and lipids to be washed out are white fish. As a result, the amount of water required for the exposure treatment is high. In particular, when processing into a surimi, it must be polished and minced, and then exposed to water treatment to thoroughly wash out water-soluble proteins and lipids, requiring a large amount of water. Therefore, the present invention is particularly useful when producing red fish surimi.

(Cleaning method)
After removing water-soluble proteins and lipids from the water once used to wash the seafood and livestock meat, that is, the wash water, it is used again for washing fresh seafood and livestock meat. All of them can be reused as they are, or they can be replenished with fresh water.
The number of repeated use is 2 times or more, and it can be used repeatedly as long as the quality of the product is not adversely affected.
By heating, the water-soluble protein is coagulated and the lipid is easily separated from water. Therefore, it heats, both of these are collect | recovered separately and removed from washing water. The heating method may be any method such as steam. The heating temperature is preferably 60 ° C. or higher, and more preferably 70 to 80 ° C.

The water-soluble protein coagulum is separated and collected by filtration. Filtration may be performed by a general method capable of removing a coagulum such as a filter press using filter paper or a filter cloth, or pressure filtration.
The lipid is recovered after separation from the aqueous phase by stationary separation or centrifugation.
Since water-soluble proteins and lipids are collected separately, they can be effectively used as food and feed materials as by-products.

  Although the wash water used repeatedly is finally discharged, water-soluble proteins and lipids are removed every wash, and the pollution load of waste water treatment is lower than that discharged by the one-pass method. On the other hand, the extract components of seafood and livestock meat are transferred to washing water and accumulated without being removed by the above-described water-soluble protein or lipid removal treatment. Therefore, the wash water repeatedly used can be effectively used as an extract raw material.

(Wash water reuse system)
An example of the cleaning water reuse system that implements the above method will be described with reference to FIG.
Reference numeral 1 denotes the entire system, and the system 1 includes each processing unit.
In the seafood / stored meat processing unit 3, the introduced seafood / livestock is washed and dehydrated depending on the application.
This seafood / livestock processing section 3 is conventional, and in the case of surimi processing, the fallen meat in the stirring tank and the whole ground meat are exposed to water, polishing and dehydration are performed. .

In the heating part 5, the washing water (bleaching water) used in the seafood / livestock processing part 3 is heated. And in the protein collection part 7, the water-soluble protein coagulated by heating is collect | recovered by filtration. The lipid recovery unit 9 recovers lipid separated from water by heating.
Washing water (bleaching water) coming out from the lipid recovery unit 9 is cooled by the cooling unit 11. And it is returned to the seafood and meat storage processing unit 3 by the return means 13 and reused as washing water (bleaching water). The return means 13 is constituted by appropriate means such as a pipe and a pump connected to the seafood / livestock processing unit 3.
In this way, the cleaning water (bleaching water) after the removal treatment is repeatedly reused for cleaning the seafood and livestock sent next. The shortage will be replenished with fresh water.

The heating fluid as the heating source in the heating unit 5 and the cooling fluid as the cooling source in the cooling unit 11 are heat-exchanged by the heat exchanger 15 to save energy.
Extracted components such as amino acids extracted from seafood and livestock are dissolved in the water that has been cooled by the cooling unit 11, but in the case of manufacturing fishery products such as surimi, it is used as washing water as it is. Can be reused without problems. Therefore, each time the use as washing water (bleaching water) is repeated, the extract component accumulates and the concentration increases.

The effects of the present invention will be described below with reference to examples.
Distilled water (250 mL) at 5 ° C. was added to 50 g of maaziminchi meat, added as water, stirred for 20 seconds with a Hiscotron (pulverizer) and polished to wash out water-soluble proteins and lipids.
The water mixed with the water-soluble protein and the like was dehydrated at 2500 G for 10 minutes using a cooling centrifuge. The supernatant was then transferred to another container and heated in a water bath to 75 ° C. or higher. The heated solidified product was filtered with 5B filter paper using a Buchner funnel filter. The filtrate was allowed to stand to remove floating oil. Then, after cooling, the deficiency was supplemented with ice to make 250 mL, and again added to 50 g of fresh minced meat and stirred to wash out water-soluble proteins and lipids. These operations were repeated 5 times in total.

  During operation, collected weight of precipitate (dehydrated meat) by centrifugation, lipid content, water content, collected weight of filtration residue (water-soluble protein), collected weight of floating oil (lipid), Brix of filtrate (extract raw material) Was measured respectively.

Table 1 shows the measurement results of the collected weight, lipid content and water content of the precipitate.
When the bleaching water was used repeatedly from the first to the fifth time, the recovered weight of the precipitate (dehydrated meat) was 43 to 44 g, which was almost the same. Further, the lipid content was 4.2 to 4.8% and the water content was about 80%, and no significant fluctuation was observed. Therefore, it was confirmed that dehydrated meat having the same quality can be obtained from the first to the fifth time even if the bleaching water is used repeatedly five times.

  In addition, Table 2 shows the measurement results of the filtration residue and the recovered weight of the floating oil. Even when the bleaching water was repeatedly used from the first to the fifth time, the filtration residue was 9.0 to 10.9 g, and the recovered weight of the floating oil was 1.1 to 1.6 g. Therefore, it was confirmed that even when the bleaching water was used repeatedly 5 times, the water-soluble protein and lipid in the maaziminchi meat were similarly removed from the first to the fifth time and recovered.

  The measurement result of the Brix value in the filtrate is shown in FIG. Repeated use of wash water increased the Brix value in the filtrate in proportion to the number of uses. Therefore, it was confirmed that a highly concentrated extract raw material can be produced by repeatedly using the washing water.

The effects of the present invention will be described below with reference to examples.
5 kg of bonito minced meat was exposed to 5 liters of water at 5 ° C., added as water and stirred appropriately, and then washed with a mass colloid (manufactured by Masuko Sangyo Co., Ltd.) to wash out water-soluble proteins and lipids.
The water mixed with the water-soluble protein and the like was dehydrated at 2,500 G using a Sharpless continuous centrifuge (manufactured by Sakai Kogyo Co., Ltd.). Next, the waste liquid was transferred to a steam double kettle and heated to 75 ° C. or higher. The heated solidified product was filtered with 5B filter paper using a Buchner funnel filter. The filtrate was allowed to stand to remove floating oil. Then, after cooling, the deficiency was supplemented with ice to make 5 L, and again added to 1 kg of fresh bonito minced meat and stirred to wash out water-soluble proteins and lipids. These operations were repeated 3 times in total.

  During operation, collected weight of precipitate (dehydrated meat) by centrifugation, lipid content, water content, collected weight of filtration residue (water-soluble protein), collected weight of floating oil (lipid), Brix of filtrate (extract raw material) Was measured respectively.

Table 3 shows the measurement results of the recovered weight, lipid content and water content of the dehydrated meat.
The recovered weight of the dehydrated meat when the bleaching water was used repeatedly from the first to the third time was 755.7 to 844.4 g, and no significant fluctuation was observed. In addition, the lipid content was 1.6 to 2.8% and the water content was about 80%, which was almost unchanged. Therefore, it was confirmed that dehydrated meat having the same quality could be obtained from the first to the third time even if the bleaching water was used three times.

  In addition, Table 4 shows the measurement results of the filtration residue and the recovered weight of the floating oil. When the exposure water is used repeatedly from the 1st to the 3rd time, the recovered weight of the filtration residue is 160.4 to 218.3 g. The recovered weight of the floating oil is 4.2 to 5.4 g, and there is no significant fluctuation. It was. Therefore, it was confirmed that even when the bleaching water was used repeatedly three times, the water-soluble protein and lipid in the bonito minced meat could be removed and recovered in the same manner from the first to the third time.

  The measurement result of the Brix value in the filtrate is shown in FIG. Repeated use of wash water increased the Brix value in the filtrate in proportion to the number of uses. Therefore, it was confirmed that a high concentration extract raw material can be produced by repeatedly using the bleaching water.

  ADVANTAGE OF THE INVENTION According to this invention, the quantity of the water used in the case of washing | cleaning seafood and livestock meat can be decreased. In addition, when restoring the wash water, not by waste, but by-products that can be used effectively are generated, so the environment is also considered.

DESCRIPTION OF SYMBOLS 1 ... Washing water reuse system 3 ... Seafood / livestock processing part 5 ... Heating part 7 ... Protein recovery part 9 ... Lipid recovery part 11 ... Cooling part 13 ... Return means 15 ... Heat exchanger

Claims (5)

  The seafood and livestock meat, which are reused for washing seafood and livestock meat after removing the water-soluble proteins and lipids when the seafood and livestock are exposed to the washwater Cleaning method. In the method for cleaning seafood and livestock meat according to claim 1,
A method for washing seafood and livestock meat, characterized in that the washing water used is heated to coagulate water-soluble proteins, lipids are separated from the aqueous phase, and each is collected separately and removed. In the method for cleaning seafood and livestock meat according to claim 1 or 2,
A method for cleaning seafood and livestock meat, characterized in that the whole seafood is exposed to water from crushed meat or fallen meat and repeatedly reused as cleaning water when processed into surimi through polishing and dehydration processes.   By carrying out the method for cleaning seafood and livestock meat according to any one of claims 1 to 3, an extract raw material is produced by transferring and storing the extract from the seafood and livestock meat into washing water, The manufacturing method of the extract raw material.   A seafood / livestock processing unit that performs processing including exposure to water, a heating unit that heats used washing water, a protein recovery unit that recovers heated and coagulated water-soluble protein, and is heated and separated from water A lipid recovery unit for recovering the lipid that has become easier, a cooling unit for cooling the wash water from which the water-soluble protein and lipid have been recovered and removed, a heating fluid as a heating source in the heating unit, and a cooling source in the cooling unit And a heat exchanger for exchanging heat with the cooling fluid, and the cleaning water cooled in the cooling unit is repeatedly reused in the water exposure processing in the fish and meat processing unit Cleaning water reuse system.

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