JP2607421B2 - Method for producing fish flakes - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing fish flakes. More specifically, this is a method for producing fish flakes having an appropriate water content by efficiently removing water and oil released during coagulation of fish meat protein using a twin-screw extruder, particularly a fish having a large water content. The present invention relates to a method for producing a flake product suitable for using a seed as a raw material.

[0002]

2. Description of the Related Art Fish flakes are popular as one of the essential foods in Japanese diet. Fish flakes are generally used for the head, internal organs, bone, skin,
It is manufactured by a batch method combining independent processes of raw fish processing for removing fins, steaming, cleaning, meat loosening, drying, and seasoning. In the batch method, a step of removing foreign substances such as small bones is indispensable, while loosening the fish body heat-treated by steaming into flakes by hand, and in order to reduce the water content of fish meat flakes,
Heat drying is required even after the meat loosening step. Heat sterilization is necessary in the final step because of the possibility of contamination with bacteria during these working steps. Due to these factors, the rise in production costs due to labor costs, costs related to production equipment and sanitary environment, duplication of heating processes, etc. will suppress production profits, as well as uniformity of product quality, production volume per unit time, etc. There is a problem.

In food processing, attention has been paid to a method using an extruder (extruder) that can perform operations such as kneading, transferring, heating, and forming materials at a time. As shown in FIG. 1, the extruder 18 includes a barrel 4
A block having a heating and cooling function called a screw, a screw 2 penetrating through the center of the barrel, a die 5 for molding the raw material processed in the extruder, and an operation panel 20 for controlling the operation of the extruder. Usually three or four are connected in the horizontal direction. A single-screw extruder composed of a single screw and a twin-screw extruder that rotates in the same direction or in different directions with two screws meshing in parallel are used.

A single-screw extruder is suitable for processing raw materials having a relatively low water content of up to about 35%.
In the case of a raw material having a high water content of 70% or more, such as fish meat, it may be difficult to keep the temperature of the raw material transported and the heating temperature constant, and there is a problem that stable processing cannot be performed. On the other hand, the twin-screw extruder has improved transportability of the raw material compared to the single-screw extruder, can maintain the heating temperature at any temperature, and can process the high-moisture raw material relatively stably. In recent years, it has attracted attention because of its ability to be used in food processing, and has been widely used in the field of food processing.

[0005] For example, Duke fillet or surimi
Fish meat such as sardine surimi or fish meat and mixed additives are heated with a twin-screw extruder in a barrel at 50 to 200 ° C., treated at 15 to 200 rpm, and coagulated. A method of continuously cutting fish flakes by cutting into flakes using a die is disclosed (Japanese Patent Application Laid-Open No. 62-22575).

However, this method has operational problems with raw materials having a high water content. That is, the present inventors studied the production of flake products using salmon meat (shredded fish meat and salmon fallen meat) as raw materials using the twin-screw extruder, and found a barrel heating temperature of 180 ° C and a die temperature of 130 ° C.
° C, screw rotation speed 100 rpm, 20 as seasoning
When the supplied amount of the sodium chloride solution was supplied to the extruder under the condition of 5 liters / hour, a part of the liquid component liberated by the heat coagulation flowed back to the raw material supply port of the extruder and overflowed, and the quantitative supply of the raw material was stopped. There was a problem that it would not be possible

When the screw rotation speed was increased (200 rpm) under the above conditions, no backflow phenomenon of the liquid component from the raw material supply port was observed, but the heat treatment was performed in the die portion of the extruder. Although some of the water from the fish flakes evaporates and scatters as water vapor, the obtained fish flakes have a water content of 80% or more and have poor quality which causes water separation immediately after production.

That is, when producing flakes from a fish raw material having a high water content using a twin-screw extruder, how to efficiently remove water liberated by heat coagulation is a key point in producing high-quality fish flakes. It turned out to be. As a method using a twin-screw extruder, Japanese Patent Application Laid-Open No. 4-104775 discloses that the amount of water evaporated during processing can be easily controlled by performing heating with a barrel at a high temperature (200 to 270 ° C.).
It is described that fish meat rags having good taste can be produced. However, even with this method, there is a problem that the outflow of water accompanied by fish meat at the outlet cannot be avoided in the same manner as described above, and the product is liable to burn due to high-temperature treatment in a short time.

Accordingly, an object of the present invention is to provide a method for producing fish flakes using a twin-screw extruder, which is liberated when heated under mild conditions under which non-sticking does not occur even when a raw material having a high water content is used. It is an object of the present invention to provide a production method capable of efficiently removing free liquid to adjust the water content of fish flakes arbitrarily and stably supplying a large quantity of fish flakes of uniform quality.

[0010]

Means for Solving the Problems The present inventors have paid attention to the fact that in the production of vegetable oil, a mesh member for filtering off oil is used in combination with a twin-screw extruder, and this principle is highly included. The application of the method to the removal of free liquid in the production of flakes from fish meat with water volume was studied.
As a result, it was confirmed that by removing the barrel adjacent to the die and incorporating the liquid removing means, it was possible to sufficiently remove the liquid component released during the production of flakes in the twin-screw extruder. Furthermore, it has been confirmed that the water content of the fish flakes can be arbitrarily adjusted by imparting a function of adjusting the amount of liquid removed to the liquid removing means, and the present invention has been completed.

That is, the present invention provides: 1) supplying minced fish meat or the fish meat and a seasoning and other additives to an extruder provided with a twin screw in a barrel, and separating the free liquid which separates when heated from the extruder; A method for producing fish flakes, characterized in that the water content of the fish meat is adjusted by removing it by a drainage means incorporated in a ruder. 2) The shredded fish meat is obtained from the head, internal organs, bone, skin,
Utilizing the filet from which the fin has been removed, small bones remaining in the filet are removed together with the fish meat, and the meat is cut into small pieces that can be bitten into the screw of the twin-screw extruder. 3. The production method according to the above 1, wherein the fish meat is refined to a size of 10 microns or less and mixed with the shredded fish meat, and 3) the fish meat is salmon, trout, herring, sardine, squid, scallops, cod, walleye pollack, comei , Swordfish, hockey, warazuka, cucumber, flatfish, flatfish, 4) the manufacturing method according to the above 1 or 2, 4) wherein the liquid removing means uses an extruder incorporated before the die exit. 2) 5) barrel temperature of 80 to 250 ° C., screw rotation number 5
6. The production method according to the above 1 or 2, wherein the production method is operated at 0 to 300 rpm. 6) The production method according to the above 4, wherein a liquid member having a large number of holes in a peripheral surface and surrounding a screw is used. 7) The production method according to 6 above, wherein a liquid removing means is provided with a liquid removing amount adjusting member surrounding a part of the cylindrical member in the longitudinal direction. 8) Seasoning before being supplied to the twin-screw extruder 9) The production method according to 1 or 2, wherein the other additives are mixed with the raw material, and 9) the production method according to 1 or 2, wherein the raw material, the seasoning, and the other additives are supplied to a twin-screw extruder. To provide.

Hereinafter, the method for producing fish flakes of the present invention will be described in detail. FIG. 2 shows a schematic configuration of an example of a twin-screw extruder used in the method of the present invention. In the extruder 18 of the present example, a hopper 17 for supplying the raw material to the machine, and a hopper barrel 4 for introducing the supplied raw material into the cylinder.
a, several heating barrels 4 with heating and cooling function
b, a dewatering means 1, a twin screw 2 penetrating through the barrels 4a and 4b and the center of the dewatering means 1, an exit die 5 for shaping the raw material processed in the extruder 18,
It comprises an operation panel 20 for adjusting the operation of the extruder.

Usually, three or four heating barrels 4b are connected in a horizontal line, but more barrels can be used if necessary. What is necessary is just to be able to hold | maintain the heating / cooling capability of a barrel in the temperature range of about 0-300 degreeC.

The liquid removing means 1 has a large number of holes 1b on its peripheral surface as shown in a perspective view of FIG. 3, and has a spectacle-shaped metal cross section surrounding the two screws 2 while maintaining a constant gap. A funnel 14 for receiving a liquid component is provided below the cylindrical hole-formed member 1a.

The size of the hole 1b of the cylindrical perforated member 1a may be such that the fish flakes do not escape, and the number of holes having a diameter of 2 mm or less, preferably 0.5 to 2 mm per cm ² is preferably 15 or less, preferably 5 to ² mm. The excess water or oil of the fish meat is evaporated or squeezed by the funnel 14 from this hole and collected in the squeezed liquid tank through the hose 15. The liquid removing means 1 is preferably provided with a liquid removing amount adjusting member 6 for adjusting the amount of water removed.

The liquid removal amount adjusting member 6 has, for example, a thickness of 1.
A Teflon sheet 7 having a thickness of not less than 1 mm and a metal plate 8 having a thickness of not less than 1 mm, preferably a stainless steel plate, whose outer side is covered with a stainless steel plate for reinforcement, and a pair of upper and lower members which closely surround a portion in the longitudinal direction of the cylindrical holed member. Pinch bolt 9 from above and below
It consists of a mechanism for fixing with a washer 10, a fastening plate 11 and a butterfly nut 12. As a material of the liquid removal amount adjusting member 6, any material having thermal stability and corrosion resistance may be used, and a Teflon sheet or a metal plate may be used alone.

The length of the liquid removing amount adjusting member 6 in the feed direction is shorter than the entire length of the cylindrical perforated member 1a, and the entire length of the cylindrical perforated member 1a is divided into arbitrary lengths. Length. An arbitrary number of dewatering amount adjusting members 6 satisfying these conditions are prepared, and while examining the amount of dewatering in the number of the dewatering amount adjusting members 6, an appropriate amount of fish flakes having a desired water content is obtained. Liquid removal amount adjusting member 6
Is fixed to the cylindrical perforated member 1a. It is preferable that the fixture for the liquid removal amount adjusting member 6 has a mechanism that can be easily attached and detached even during operation. Also, in the section where the liquid removing means is incorporated in the extruder, a cover 13 and the like are installed so that water and the like squeezed from fish meat do not scatter around.
In order to collect squeezed water etc. at the bottom of the drainage means,
A collection mechanism including a funnel 14, a hose 15, and a squeezed liquid tank 16 is provided.

The liquid removing means 1 is provided between the heating barrel 4 and the outlet die 5. When a commercially available biaxial extruder for food is used, the heating barrel adjacent to the exit die can be used by replacing it with the cylindrical apertured member 1a.
That is, the heating barrel 4 adjacent to the exit die 5 is removed, and the two exposed screws are connected to the cylindrical perforated member 1.
a, and further surround and fix the outside with an outer cylinder. As an installation method, it is connected to the adjacent heating barrel 4b and the exit die 5 directly or via the metal fixing plates 3 connected to both sides of the cylindrical perforated member. As the cylindrical aperture member, a commercially available member, for example, TC manufactured by Kobe Steel Co., Ltd.
The one attached to V-50L can be used.

Two screws 2 of a twin-screw extruder
Is for carrying, mixing, kneading, compressing, shearing, pulverizing, etc. the fish meat as described above, and the rotation direction may be the same direction or different direction. It is classified into meshing and non-meshing screws. As the shape of the screw, there is a trapezoidal screw having a high conveying capacity and excellent shearing effect, a kneading, a ball screw having an excellent mixing ability, a notch screw for performing the shearing at the melting portion, a mixing screw at the melting portion, a pin screw for performing the mixing at the melting portion, and the like. In the present invention, any of the above-mentioned screws can be used, but those having two axes of rotation in the same direction are particularly preferable because of excellent mixing ability of the raw materials.

The groove of the screw (screw pitch)
To make it easier to supply the raw material into the cylinder, it is preferable to increase the width near the hopper barrel (for example, 40 mm), gradually narrow the pitch width, and narrow the pitch width before the outlet (exit die) (for example, 12.5 mm). Various shapes are known as the exit die 5 for stably discharging the object to be processed, but it may be selected according to the purpose.

The fish species used as raw materials in the method for producing fish flakes of the present invention include salmon, trout, pollock, southern cod, herring, sardine, swordfish, hockey, warazuka,
Examples include cucumber, flounder, hoki, scallop, comei, swordfish, squid, squid, squid, and squid. Particularly, it exhibits its characteristics with respect to bean salmon, which has a high water content, and so-called garanicin after a number of ovulations. In the present invention, using a feeler from which the head, internal organs, bones, skin, and fins of the raw fish have been removed, small bones remaining in the feeler are removed together with the fish meat, and the fish is large enough to be cut into the screw of the twin-screw extruder. The shredded fish is used, but fish meat cut meat prepared by a meat extractor can also be used. If necessary, the fish meat attached bones may be refined to a size of 10 μm or less by a crusher such as Supermascoloida (trade name), and the mixture of the shredded fish meat can be effectively used as a raw material.

In the present invention, seasonings and other food additives (powder or liquid seasonings, salad oils, flavors, colorings, etc.) can be mixed before being supplied to the twin-screw extruder. If the raw materials and seasonings and other food additives are simultaneously supplied from one or more supply ports of the twin-screw extruder, it can be mixed and seasoned during the flake processing of fish meat.

The raw materials, seasonings, and other additives supplied to the supply hopper 17 and supplied from the hopper barrel 4a into the cylinder are conveyed, mixed, kneaded, compressed, sheared, pulverized, and the like by a twin screw. Heated by a heating barrel. Although the rotation speed of the twin screw cannot be unconditionally determined depending on the type of raw fish, the size of the obtained fish meat flakes, and the like, it is usually rotated at a speed of about 50 to 300 rpm. Also, the heating temperature cannot be unconditionally determined depending on the type of raw fish, the rotation speed of the screw, and the like, but is usually 80 to 250 ° C, preferably 150 to 2 ° C.
Heat to 00 ° C. If the temperature is lower than 80 ° C., the fish protein is not completely thermally denatured.
If the temperature is 0 ° C. or higher, scorching occurs, which results in deterioration of the quality of fish meat flakes.

The fish meat that has passed through the hopper barrel 4a and the heating barrel 4b is conveyed to the dewatering means 1 while containing unnecessary water and oil. Free water and oil are removed from the fish meat that has reached the liquid removing means from the hole 1b of the plate with the cylindrical perforated member 1a as steam or squeezed juice. The amount of water discharged by the dewatering means is adjusted using a dewatering amount adjusting member so that the water content of the fish flakes after dewatering has a desired value (usually 55 to 70% by weight). This adjustment can be easily performed by checking an appropriate value in advance for each fish meat. A fish flake product that has been kneaded, heated, drained, and the like from the raw fish meat is formed by the exit die 5 and continuously discharged.

According to the method of the present invention, a uniform fish flake product having an arbitrary water content from a raw material supply can be obtained in a single step.
It can be manufactured in a short time of about 50 seconds. Also,
There is no possibility of bacterial contamination unlike the conventional batch type requiring manual operation, and it has been confirmed that the obtained product is sterile.

[0026]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, but it should not be construed that the present invention is limited thereto.

Example 1 TCV-50L having a co-rotating screw as a biaxial extruder for food (manufactured by Kobe Steel Ltd.)
(4 barrels) was used in which the heating barrel adjacent to the exit die was replaced with a liquid removing means. Screw pitch of this twin-screw extruder is 40mm, 30m
m, 20 mm and 12.5 mm, the screw pitch on the raw material supply port side was 40 mm, the pitch was narrowed as approaching the product extrusion port, and the screw pitch was 12.5 mm on the liquid removing means at the tip. In addition, a cylindrical perforated member manufactured by Kobe Steel Ltd. was used as a liquid removing means. The cylindrical perforated member is formed by processing a stainless steel plate having a length of 215 mm into a cylindrical shape, and is provided with 15 holes having a diameter of 1.2 mm per 1 cm ² . Width 4
An experiment was performed using a Teflon sheet of 0 mm in the shape shown in FIG. 4 and changing the number of sheets to four.

Using the above-described twin-screw extruder, salmon fallen meat is supplied to the raw material supply port of the hopper barrel at a rate of 40 kg / hour and a 20% saline solution of 5.5 liter / hour, the screw rotation speed is 100 rpm, the barrel temperature is 180 ° C., and Extrusion cooking was performed with the number of dewatering amount adjusting members shown in Table 1.

As a raw material, beech salmon which was sexually matured for spawning, had a high water content, and had a low fat content and reduced meat quality was used. The saline was quantitatively supplied to the extruder by a liquid addition pump. Table 1 shows the general component values of the raw material salmon and the obtained salmon flakes.

[0030]

[Table 1]

Depending on the number of liquid removing amount adjusting members, the water content is 67%.
Yielded 71% salmon flakes. All of them had a moderate gravy feeling, and all of the texture, taste, and smell were equal to or better than the conventional products.

Further, a part of these was aseptically packed, stored in a thermostat at 5 ° C., and the viable cell count was measured. As a result, the viable cell count was 0 on both the 0th and 21st days of storage, indicating that the salmon flakes were sterilized in the extruder simultaneously with the heating and dehydration treatments. Therefore, by packaging the salmon flakes extruded from the extruder under aseptic conditions, the sterilization step by retort treatment, which is indispensable for the conventional production method, is omitted, and salmon flakes without quality deterioration due to the step can be produced.

[0033]Example 2  Using the same twin-screw extruder as in Example 1,
40 kg / h of fallen meat and 5.5 liters of 20% saline
Supply time to the material supply port of the hopper barrel
-Rotation speed 100rpm, barrel temperature 180 ℃, and dewatering
Extrusion cookie with 3 quantity adjustment members
Was performed.

The herring used as a raw material was a so-called galan herring after egg removal from a kazunoko, and was repeatedly frozen and thawed. After the herring was dried in a fillet state for 2 hours, the fillet was adjusted. Table 2 shows the general component values of the raw material herring and the obtained herring flakes.

[0035]

[Table 2]

The obtained herring flakes are masked with fish smell by smoke, do not reduce the masking effect even when treated with an extruder, have an appropriate amount of fat, and have favorable texture, taste and smell. It was of good quality with no separation of water and fat.

Example 3 Using the twin-screw extruder used in Example 1, salmon fillet 40 kg / hour, containing the seasoning containing the composition shown in Table 3
5.5 liter / hour of 0% saline solution and 1.0 kg / hour of vegetable oil are supplied to the feed port of the hopper barrel, the screw rotation speed is 100 rpm, the barrel temperature is 180 ° C., and three components for adjusting the dewatering amount are installed. Cooking was done. The same salmon as in Example 1 was used as a raw material. The seasoning-containing 30% saline solution is supplied with a liquid pump.
Vegetable oil was supplied to the extruder by a roller pump. Table 4 shows the general component values of the raw material salmon and the obtained salmon flakes.

[0038]

[Table 3]

[0039]

[Table 4]

The salmon flakes had a moderate meaty feeling, were uniformly colored and seasoned, and had a moderate amount of fat. These salmon flakes were tasted by 14 panelists, and five items of “salmon-like fish meat feeling”, “salmon-like taste”, “moisture”, “salt content”, and “fat” shown in Table 5 and comprehensive evaluation were performed. Table 6 shows the results of the sensory test in which the average value of the scores in each item was calculated. In addition, the water | moisture content has moderate "moist feeling", and the thing which does not have a rough feeling is set to "good", and the degree was evaluated. The salt content is low salt taste.
The degree was evaluated. Fat is not very oily, so it is good if it has a moderate throat feeling
And the degree was evaluated. Table 7 shows the yield (%) after each step in the conventional batch-type manufacturing method and the present test, based on the condition (100%) of the fish (round) from which the head and internal organs were removed (dress). The yield (%) in the manufacturing method of the example is shown.

[0041]

[Table 5]

[0042]

[Table 6]

[0043]

[Table 7]

From the results in Tables 5, 6 and 7, it can be seen that the fish flakes produced by the production method of the present invention are superior in quality and yield to the conventional production methods.

[0045]

According to the present invention, a sterile fish flake in which the amount of water is arbitrarily adjusted to remove the free liquid component released upon heating under mild conditions that does not cause scorching from the raw fish meat having a high moisture content is obtained. It can be easily manufactured in a single step.

[Brief description of the drawings]

FIG. 1 is a schematic configuration diagram of a twin-screw extruder.

FIG. 2 is a schematic configuration diagram of a twin-screw extruder used for producing fish flakes of the present invention.

FIG. 3 is a perspective view of a liquid removing unit.

FIG. 4 is an exploded view of the liquid removal amount adjusting member.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Dewatering means 1a Cylindrical perforated member 2 Screw 3 Fixing plate 4a Hopper barrel 4b Heating barrel 5 Outlet die 6 Water volume adjusting member 7 Teflon sheet 8 Metal plate 9 Wing bolt 10 Washer 11 Clamp plate 12 Bow nut 13 Cover 14 Funnel 15 Hose 16 Squeeze liquid tank 17 Supply hopper 18 Double-screw extruder 20 Operation panel

 ──────────────────────────────────────────────────続 き Continuing from the front page (72) Inventor Kenji Kida, Hokkaido 2-6 Hamacho, Kushiro-shi, Hokkaido Inside the Prefectural Kushiro Fisheries Experimental Station (72) Inventor Teruyuki Funaoka, 2-6 Hamacho, Kushiro-shi, Hokkaido Hokkaido Prefectural Kushiro Fisheries Experimental Station (72) Inventor Noriyuki Iida 238, Hamanaka-cho, Yoichi-cho, Yoichi-gun, Hokkaido Inside the Central Fisheries Research Center, North Kaido Prefectural Government (56) References JP-A-4-84878 (JP, A) JP-A-64-17198 (JP, U)

Claims (9)

(57) [Claims] 1. A fish meat or a mixture of fish meat and a seasoning and other additives is supplied to an extruder having a heating means provided with a twin screw in a barrel, and heat and mechanical force are applied to the fish meat or the mixture thereof. Wherein the extruder has a liquid removing means for removing free liquid generated from fish meat or a mixture thereof in front of an exit die, wherein the liquid removing means comprises: a) the biaxial screw, (b) a biaxial cylindrical member surrounding the biaxial screw and having a large number of holes on its peripheral surface, and (c) having a length shorter than the total length of the perforated biaxial cylindrical member. A method comprising a detachable liquid removal amount adjusting member which is in close contact with an outer peripheral surface and closes a part of a perforated portion thereof. 2. The fish meat has a head, an internal organ, a middle bone,
Skin and fins are removed from the fillet, small bones remaining in the fillet are removed together with the fish meat, and the meat is sliced into a size small enough to be cut into the screw of the twin-screw extruder. By a crusher
The production method according to claim 1, wherein the finely divided fish meat is used after being pulverized to a size of 0 micron or less. 3. The fish meat is salmon, trout, herring, sardine,
Squid, scallops, cod, walleye pollock, comei, swordfish,
The production method according to claim 1, wherein the production method is selected from hockey, warazuka, cucumber fish, flounder, and Itoyoridai. 4. The liquid removing amount adjusting member has a length obtained by dividing the total length of the perforated biaxial cylindrical member into n (n is a number of 2 or more), and a plurality of liquid removing amount adjusting members as necessary. The production method according to claim 1 or 2, wherein the amount of effluent is optimized by using the method. 5. The production method according to claim 1, wherein the barrel temperature is controlled at 80 to 250 ° C., and the screw rotation speed is controlled at 50 to 300 rpm. 6. The two-piece plate, wherein the liquid removal amount adjusting member forms a shape similar to the outer periphery of the perforated biaxial cylindrical member by combining the perforated biaxial cylindrical member. The production method according to claim 4, wherein both ends of each plate are bolted to each other so as to be in close contact with the outer periphery of the perforated biaxial cylindrical member. 7. The manufacturing method according to claim 6, wherein each plate of the liquid removal amount adjusting member comprises a Teflon sheet and a metal plate covering the outside thereof. 8. The method according to claim 1, wherein a seasoning and other additives are mixed with the raw material before the raw material is supplied to the twin-screw extruder.
The production method described in 1. 9. The production method according to claim 1, wherein the raw materials, the seasonings, and other additives are supplied to a twin-screw extruder.