JP2689056B2 - Seafood paste products - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial applications]

[0001] The present invention relates to a seafood string paste product, and more specifically, the ingredients of the seafood surimi are in a string form,
In particular, the linearly oriented string-shaped fiber filaments are oriented in one direction so that they are parallel to each other, and the string-shaped fiber filaments are individually torn to the length direction of each filament. The present invention relates to a string paste product of seafood, which is formed by being joined and formed into a rod shape.

[Prior art]

[0002] Conventionally, as a kneaded product that uses seafood surimi as a raw material and is made to sit on this raw material to generate elasticity,
Kamaboko, bamboo rings, sausages, etc. are commercially available and used for food. In addition, recently, along with westernization and diversification of lifestyles, the taste of food has changed, and conventional seafood products such as kamaboko, bamboo rings, or sausages have become more Westernized and diversified. I cannot meet your requirements.

Therefore, a kneaded product such as a shrimp, crab, scallop, scallop, etc. is proposed and put into practical use by further cutting these kneaded products such as kamaboko and bamboo rings into smaller pieces. ing.

On the other hand, a technique of using an extruder has been developed and has been attracting attention as a means for treating the ground meat of fish and shellfish itself to make the components of the ground meat into fibrous form. For example, in JP-A-63-68059 and JP-A-63-68060, pressure is 1 to 50 kg / cm ² and temperature is 1 at a fish seafood surimi in an extruder.
A technique for extruding fibers under conditions of 100 to 250 rpm at 00 to 200 ° C. is described. This technology uses an extruder with functions such as rotary kneading and extrusion,
It utilizes the fact that a component of seafood, that is, its protein molecule is linearly oriented to form a fiber filament and is made into a fiber. However, the fiber filament thus molded has the components of the surimi oriented linearly,
Although they are connected in a string form, that is, in a linear form, the direction of each fiber filament is not necessarily oriented in one direction. For this reason, although the extruder is capable of forming fiber filaments, it is not possible to obtain those having a texture oriented close to the texture such as shrimp, crab, and scallop. Therefore, in order to obtain such a structure, once fibrillated in an extruder, it is defibrated in water, and the defibrated fiber filaments are again added with surimi, which is then steamed, shrimp, crab, etc. It is necessary to form a tissue close to that of.

However, the products manufactured in this way are
Even if it meets the purpose of Westernization and diversification of kneaded products to some extent, it is a modal food to compensate for the depletion of resources such as crab and shrimp, and it does not necessarily meet such purpose. Not something to do.

[Problems to be solved by the invention]

[0006] In summary, although the extruder treatment is extremely effective as a means for making the ground fish meat into a fibrous form, the fibrous product obtained cannot provide a food having a proper structure.

The present invention aims to solve the above problems, and specifically, to effectively utilize the fiberization of seafood surimi by an extruder, and further utilize its advantages and characteristics to fiberize the surimi, An object of the present invention is to propose a novel paste product in which the components of the surimi are linearly oriented and bound in a string shape, and the fiber filaments in the string shape are oriented parallel to each other and integrally bound.

[Means for Solving the Problems]

[0008] That is, the present invention is based on a fish seafood paste as a main component, kneading, heating, melt-extruding, and then cooling to form a string of fish seafood having fibrous filaments in which the components of the fish paste are linearly oriented. In kneaded products,
These fibrous filaments are parallel to each other and are directed in one direction, and the fibrous filaments are combined into a rod-like shape so that they can be cut along the length of each filament along the fiber direction. It is characterized by consisting of.

Further, the configuration and the function of the means of the present invention will be described in detail.

First, the present inventor is not limited to forming string-like fiber filaments by strongly bonding and integrating the surimi into a string shape for the purpose of developing a string kneaded product using fish paste as a raw material. It was noted that by adjusting the cooling conditions after filament molding, a string kneaded product can be obtained in which the fiber filaments can be arranged in parallel and the bond between the fiber filaments can be easily torn.

FIG. 1 is a perspective view of a rod-shaped structure according to one embodiment of the present invention, FIG. 2 is a sectional view taken along line AA of FIG. 1, and FIG. 3 is an explanatory view of the teared state of FIG. The reference numeral 1 indicates a string kneaded product, 2 indicates a string fiber, and 3 indicates a tear portion.

That is, the string kneaded product 1 shown in FIG. 1 is composed of a rod-shaped material having a circular cross section, the surface of which is smooth, and the inside thereof is, as shown in FIG. The string fibers 2 are simply arranged in parallel and integrated. In addition, each string fiber 2 is composed of the components of the surimi in a string shape, as if they were connected by a thread and bonded. These string fibers 2 are bundled and integrated. In addition, between the string fibers 2 thus bonded, as shown in FIG. 3, the string fibers 2 are freely bonded to each string fiber 2 at the tear portion 3 between the string fibers 2 as shown in FIG. Make sure it can be torn along.

Although the cross-sectional shape of the string kneaded product 1 is shown as a circular shape in FIG. 1 of the embodiment, it is not limited to this, and for example, a circular shape such as an ellipse, It may have a rectangular shape such as a triangle, a quadrangle, or a polygon, or a shape having a hollow portion therein.

Further, the string kneaded product 1 is made into fibers by using an extruder as described later, and the respective string fibers 2 are oriented in one direction along the extruding direction, that is, the longitudinal direction. Further, the bond between the respective string fibers is strong enough not to be defibrated by putting it in water and stirring, but it is capable of tearing along the fiber direction.

Therefore, when the string kneaded product 1 is packaged in an appropriate length or in a predetermined shape and provided on the market, the user can freely tear it into an edible shape and use it for edible purposes. It can be used in a wide range as a raw material for salads, stir-fried foods and various other foods.

A string kneaded product having this structure can be produced by using an extruder as follows.

First, frozen fish and seafood surimi is used as a main raw material, but pig fat, starch, gluten, soybean protein, gelatin and the like can be used as auxiliary raw materials.

After thawing the frozen fish meat surimi, additives such as egg white, salt, starch, spices, seasonings, etc. are added and kneaded with a silent cutter or the like, with or without other raw materials, and obtained by molding. The sol is heated. The heating is performed within the range of 80 to 90 ° C. for 30 to 60 minutes. Then, it is crushed with a chopper or a cutter to form granules having a size of about 2.5 mm.

The sol-like material is heated and pulverized in this way, and the granular material obtained is treated with a twin-screw extruder used for producing various foods. In order to obtain a string kneaded product having the above structure, In an extruder consisting of a normal feeder, barrel, screw, die, heater,
A die with an extremely long cooling nozzle is used, and this long cooling nozzle prevents swelling by slow cooling, and further, long-term cooling promotes the bonding orientation of the surimi components to form long string fibers. As it is produced, each string fiber is aligned in parallel.

The process in the extruder is usually performed at a feed rate of 60 kg / h and a screw rotation speed of 170 to 200.
rpm, pressure 5 to 20 kg / cm ² , barrel temperature 170
˜260 ° C., preferably 190 ° C. or higher. At this time, it is preferable to provide a temperature gradient in the extruder, for example, 170 ° C. near the center and 260 ° C. in the tip cooling die.

In addition, it is preferable to use a long cooling nozzle as long as possible. When the long cooling nozzle is gradually cooled, the bonds between the fibers are bonded so as to be torn along the fibers.

As described in Japanese Patent Laid-Open No. 63-68060, the raw material for raw fish paste is maintained at 150 to 190 ° C. for about 20 seconds or less immediately before the discharge port of the extruder, and then slowly cooled by a long cooling nozzle. Even if the fish paste raw material is not sufficiently dissolved, a fibrous texture is obtained, but the bonds between the fibers are weak and easily defibrated, or
Since the fibers are cut in the vertical direction, the effect of the product of the present invention cannot be obtained.

Example 1. The minced Alaska pollack is exposed to water and dehydrated. To the resulting dehydrated meat, 5% by weight of sorbit and 0.2% of phosphate are added and thoroughly kneaded.
Frozen.

After the frozen surimi thus obtained was thawed, 3% by weight of salt, 3% of starch, and additives such as flavors were added to the surimi and kneaded well with a silent cutter. The obtained sol-like material is molded at 80 ° C.
The mixture was heated for 40 minutes and crushed to a size of about 2.5 mm with a chopper.

The obtained granular material was treated with a biaxial extruder (KK Suehiro Iron Works α50 type extruder) under the following conditions. Feed rate 60 kg / h Screw rotation number 170-200 rpm Barrel temperature middle 170 ° C Tip 260 ° C Long cooling die Diameter 18 m / m x length 4 m

As a result, the supply amount is stable and can be performed in a smooth operating state, and there is no discoloration with a good flavor (Hunter whiteness 75.0), and the string fibers are arranged in the longitudinal direction to give the flavor. Thus, it was possible to obtain a processed fish meat product having an excellent texture. When it was torn, it was easily torn along each string fiber.

Example 2. The sausage was produced under the following conditions. 50 parts of Alaska pollack surimi whose denaturation was prevented by sorbit and phosphate as in Example 1, 30 parts of pork red meat, 10 parts of water
Parts, 2.6 parts of salt, spices, seasonings, and colorants and kneaded with a silent cutter in a usual manner, then at 90 ° C., 6
It was boiled for 0 minutes to make a gel of sausage. This gelled product was ground with a chopper (diameter (φ) 5 mm plate) to give a granular gelled product. This granular gelation product was fed at a feed rate of 35 kg / h to a biaxial extruder (Suehiro Iron Works α-50 type), barrel temperature 190 ° C., screw rotation speed 175 rpm, diameter (φ) 18 mm × length 4
m long cooling die.

This kneaded product was cut into an appropriate length to form a sausage, which was subjected to secondary sterilization for packaging to obtain a sausage. This resulted in a new sausage that could be slit along each string fiber, i.e. lengthwise indefinitely.

【The invention's effect】

As described above in detail, the kneaded product according to the present invention can be torn along the string fibers inside, and has a completely different flavor, texture, etc. from the kneaded product of the conventional example. It is adapted to the westernization and diversification of.

[Brief description of the drawings]

FIG. 1 is a perspective view of a rod-shaped structure according to one embodiment of the present invention.

FIG. 2 is a sectional view taken along line AA of FIG.

FIG. 3 is an explanatory diagram of a tearing state of FIG. 2.

[Explanation of symbols]

 1 String paste 2 String fiber 3 Tear part

Claims (1)

(57) [Claims] 1. A kneaded product of fish seafood, comprising kneading, heating, melt-extruding, and cooling the fish meat as a main component, which comprises fibrous filaments in which the components of the fish meat are linearly oriented. These fibrous filaments are parallel to each other and are directed in one direction, and the fibrous filaments are combined into a rod-like shape so that they can be cut along the length of each filament along the fiber direction. A string kneaded product of seafood, characterized by being composed of: