JP2521062B2 - Method for obtaining food having a fibrous texture from surimi of meat and fish - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial field of application> The present invention relates to a method for obtaining a food having a fibrous texture by crimping a linear ground meat from livestock meat or fish meat.

<Prior Art> A known method for producing a linear kneaded product using fish meat as a raw material is, as in the invention of JP-A-61-216663, to crush the fish meat with a screw of an extruder. There is one that mixes and finishes the kneaded product by incorporating a heater in the die. Also, as the heater of the invention No. 61-4592, a far-infrared heating device is provided in the die to shorten the heating time of the kneaded product, and it requires a large space for conveyor transportation after extrusion. There are some that have solved the problem.

However, all of these are for obtaining a linear paste product, and are not related to a crab foot meat-like food product in which linear surimi are bundled and then crimped.

In order to obtain this crab foot meat-like food, the conventional ingredients are crushed.
After mixing, push the surimi into a thin strip on the conveyor with an extrusion equipment, apply a certain amount of heat on the conveyor to obtain `` legs '', and then use a rotary blade to obtain a number of lines like crab leg meat. There is a product obtained by making a cut into a shape, winding a band with the cut, and cutting and crimping to an appropriate length.

However, in this conventional method, a certain amount of heat is applied to the linear surimi on the conveyor, but with simple steam, an electric heater or a gas burner, the temperature difference between the strip-shaped surface portion and the central portion becomes large, and the surface portion Was overheated and dried so that the texture was lost. In order to solve this inconvenience,
It can be heated gradually, but in addition to the large installation area of the conveyor, it not only takes a long time for the process, but when gradually heated, heat denaturation reaches the center, "sit down"
As the state progresses, even if external pressure is applied in a subsequent step, each linear surimi is not crimped, which makes it impossible to obtain a crab-like meat product.

Therefore, conventionally, as a method of solving this problem, a method of spraying or applying an aqueous solution of fish meat surimi or an aqueous solution of egg white after heating has been used to play a role of binding the surface portion of the surimi.

<Problems to be Solved by the Invention> However, according to the above method, it is difficult to uniformly spray or apply an aqueous solution of fish paste and egg white onto the linear surimi, and thus the adhesiveness becomes uneven. In addition, since the adhesive force is unnaturally strong, many crab-like meat foods having a poor fiber feeling are found.

In addition to this, in the conventional method, a heated strip is cut linearly with a rotary blade, but the width of the cut can be narrowed to a certain value or less in terms of the thickness of the rotary blade and the physical strength of the strip-shaped surimi. It was not possible, and it was difficult to obtain the natural fiber feeling of the crab leg muscle from this point.

The object of the present invention is to obtain a linear ground meat of livestock meat / fish meat in a relatively short time without causing the tissue structure of the food material, that is, denaturation, and use these as a conventional pasty meat or adhesive to bond them. It is intended to provide a method for obtaining a food product having a fiber feeling close to natural by bundling a large number of linear surimi extruded linearly from a die of an extrusion apparatus and heating and crimping the same without using.

<Means for Solving Problems> The device of the present invention has been made in view of these objects, and the gist thereof is to provide a raw material for surimi such as meat and fish meat by a screw of a cylinder meat of an extruder. The mixture is crushed and mixed, and the mixture is heated in an extruder to substantially uniformly heat the surface portion and the central portion of the raw material passing through the die hole according to the die hole diameter and the extrusion amount of the raw material per unit time. There is provided a method for obtaining a food product having a fibrous texture compared to surimi of livestock meat / fish meat, which comprises continuously bundling a large number of the obtained livestock meat / fish meat surimi and pressing them.

<Operation> The present invention is a conventional method in which the raw material for surimi is pushed into a belt shape on a belt conveyor, and a heat is applied to make linear cuts with a rotary blade to cut / compress. In order to reduce the temperature difference between the surface part and the central part of the raw material, the heating temperature is adjusted according to the hole diameter of the die hole and the extrusion amount of the surimi per unit time, and a large number of linear surimi are bundled to make a relatively low temperature. By heating and crimping it, the degeneration of surimi is prevented and a food with a good texture as artificial muscle fiber can be obtained.

<Examples> An apparatus for producing a live meat / fish meat linear surimi used in the method of the present invention will be described below with reference to the accompanying drawings. FIG. 1 is a partially longitudinal front view of the apparatus, and FIG. 2 is an enlarged perspective view of the die of FIG. Reference numeral 7 denotes an extruder, which is used to put raw materials for surimi such as Sukeso cod, beef and minced pork from a raw material feeding hopper 1 into a cylinder 6
The screw 2 therein is rotated by a motor 5 and a transmission 4 so as to be crushed and mixed under a constant pressure. Further, 3 is a die attached to the extrusion port of the extrusion device 7, and a heater 8 is built in the die 3 at a required position,
The heater 8 is controlled so that the surface portion and the central portion of the raw material passing through the die hole are substantially uniform according to the hole diameter of the die hole 10 and the extrusion amount of surimi passing through this hole diameter per unit time. The temperature sensor 9 is used for the adjustment. The die hole 10 shown in FIG. 2 has a quadrangular cross section.
Individual pieces, and the raw material passes through here to obtain a square linear surimi.

Example 1 After crushing the raw materials having the following composition, the raw material having the following composition was processed under the processing conditions of the following extrusion device, and the object to be processed discharged from the die was 1.5 cm in diameter and 10 cm in length
Was bundled into a number of linear shapes, steamed at 90 ° C. for 10 minutes, and then allowed to cool to obtain a food product having a crab-foot-like texture.

Ingredients (kg) Sukeso cod surimi 20 Water 4 Egg white 3 Crab extract 0.5 Crab flavor 0.1 Wheat starch 1 Salt 0.3 Extruder processing conditions Screw rotation speed 180rmp Die heating temperature 70 ℃ Die passing time of treated object 15 seconds Die of treated object The diameter of the outlet is 1 mm. Example 2 After crushing the raw materials having the following composition, the material processed from the die is processed under the following processing conditions.
Then, the food was bundled into short turtles, steamed at 90 ° C for 10 minutes, and allowed to cool to obtain a scallop-like fiber-like food product.

Ingredients (kg) Sukeso cod surimi 20 Water 1 Egg white 4 Scallop extract 0.5 Scallop flavor 0.2 Wheat starch 1.3 Salt 0.3 Extruder processing conditions Screw rotation speed 150 rpm Die heating temperature 70 ° C Die passing time of processed object 20 seconds The diameter of the die outlet is 1.5 mm. Example 3 After crushing the raw materials having the following composition and processing under the processing conditions of the following extrusion device, the objects to be processed discharged from the die were bundled into a linear shape having a diameter of 2 cm and a length of 15 cm, and 90 After steaming for 15 minutes at ℃, let it cool and test.
A sausage-like food having a fiber feeling was obtained.

Ingredients (kg) Ground beef 10 Ground pork 10 Egg white 1 Wheat starch 2.5 Gelatin 1 Salt 0.3 White pepper 0.1 Nutmeg 0.1 Extruder processing conditions Screw rotation speed 100 rpm Die heating temperature 75 ℃ Die passing time of processed material 20 seconds Material to be processed The diameter of the die output part is 2 mm <Effect of the invention> The method for obtaining a food product having a fibrous texture from the surimi of meat or fish meat of the present invention is
Rather than obtaining a linear paste product such as fish meat, first the surface and center of the surimi raw material that passes through the holes of the die are heated almost uniformly to obtain a linear surimi, and the extruded surimi is continuous. The present invention provides a method for obtaining a food having a fiber feeling such as crab legs by bundling a large number of them, heating and crimping.

Therefore, by heating with a die, the conveyor installation area becomes smaller, and it is not only that the extruded surimi can be made into a considerably fine fibrous shape. By bundling and heating, foods similar to the thin fibrous texture of seafood such as crab leg meat can be obtained.

In addition, by heating the surface and the center of the surimi in a die hole at a substantially uniform temperature for a short time, the texture of the food material as a surimi does not change significantly, that is, it does not cause denaturation, so the taste and quality A food having a good fiber feeling can be obtained.

In particular, in the present invention, after the heated and extruded linear surimi is bundled, a food in which thin fibrous bundles are bundled by further heating and crimping is sprayed or coated with a binder such as egg white as in the past. As a result, it is possible to obtain a food product having a fibrous feel by simplifying the process for production without admixing.

Further, since there is no binder as a binder, a food product having a fiber feeling close to that of a genuine product such as crab-footed meat was obtained.

[Brief description of drawings]

FIG. 1 is a front view including a partial cross section of a manufacturing apparatus used in a method for obtaining a food product having a fibrous texture from livestock meat / surimi of the present invention, and FIG. 2 is a perspective view of a die in FIG. 1 ... Raw material feeding hopper, 2 ... Conveying screw, 3 ...
… Die, 4 …… Transmitter, 5 …… Motor, 6 …… Cylinder, 7 …… Extruder, 8 …… Heater, 9 …… Temperature sensor, 10 …… Die hole.

 ─────────────────────────────────────────────────── ─── Continuation of front page (56) References JP-A-61-216663 (JP, A) JP-A-62-74273 (JP, A) JP-A-62-151161 (JP, A) Actual development Sho-61- 4592 (JP, U)

Claims (1)

(57) [Claims] 1. Surimi raw materials such as livestock meat and fish meat are crushed and mixed by a screw in a cylinder of an extruder, and the mixture is mixed in the extruder according to the hole diameter of a die and the amount of raw material extruded per unit time. A livestock meat characterized in that a large number of linear surimi of meat / fish meat obtained by heating the surface portion and the central portion of the raw material passing through the hole of the die are substantially evenly bundled and heated and crimped. -A method of obtaining a food having a fibrous texture from ground fish meat.