JP4591976B2 - Method of manufacturing freeze-dried seafood string paste product and product - Google Patents

Description

[0001]
[Technical field to which industry belongs]
The present invention relates to a method for producing a freeze-dried seafood string paste product for use in an instant food product and the paste product, that is, a freeze-dried sea urchin product. More specifically, the present invention relates to a method for producing a freeze-dried seafood string paste product that is suitable as an ingredient for instant foods that use many ingredients such as instant noodle ingredients and various soup ingredients. And the paste product.
[0002]
[Prior art]
In recent years, the variety of instant foods has increased, and one product has been constantly improved, and high quality products such as taste and shape have been required for the solid ingredients used there. As the solid instant food, dry food is used. General dry foods can be stored for a long period of time because (1) the storage and preservation are improved and do not rot, (2) the quality is almost stable because the selected raw materials are processed in season, (3 ) Contract cultivation and mass production are possible, and the price is almost stable. (4) There are advantages such as no residual material because it has been pretreated, but there is a deterioration in flavor, oxidation of fats and oils, reduction of flavor, etc. There are disadvantages. On the other hand, freeze-dried foods, among other dry foods, have (a) the color, taste, fragrance, and shape remain almost intact and retain their original properties, compared to other drying methods, (b) low temperature, vacuum Vitamin and protein are less denatured because they are dried underneath, and are nutritionally superior. (C) Since they are dried porously, they can be restored in a short time, but they are expensive, fragile and easily broken, and easily oxidized. There are disadvantages such as.
[0003]
For example, gums such as carrageenan, xanthan gum, locust bean gum, milk, etc. in order to contain solid ingredients such as solid instant miso soup, egg bindings, various soups, and other instant noodles in a fixed amount. Proteins such as protein and gelatin, or starches such as wheat flour, wheat starch, potato starch and corn starch have been used as gelatinized products. Various attempts have been made among food processors to produce instant dry foods. In other words, vegetables are dehydrated after blanching such as boiled or boiled, and then freeze-dried after adding a sugar solution or seasoning. However, livestock meat products and marine products are usually dried by hot-air drying after cooking, and there is still not enough enrichment and improvement. Moreover, the lyophilized product of a kneaded product as a solid ingredient such as instant noodles is actually used in the form of a thin film-like piece.
[0004]
[Problems to be solved by the invention]
The present invention provides a freeze-dried seafood string paste product having a size and shape that retains the original color, taste, and fragrance, is excellent in stability to a paste product before freezing, and is visually recognized as a paste product. The purpose is to provide.
[0005]
[Means for Solving the Problems]
The present invention is a method for producing a freeze-dried sea urchin product that is suitable for use as an instant food, and is characterized by the type of raw material for freeze-drying and pretreatment means prior to freeze-drying. That is, the present invention is to pre-freeze the fish string paste product obtained by melting and extruding with an extruder using seafood surimi as the main raw material and pre-freezing and freeze-drying. The gist of the manufacturing method of the freeze-dried seafood string paste product is returned to the original characteristics.
The seafood string paste product used as the lyophilization material has fibers oriented in one direction bonded in a rod-like shape, and can be cut along the fiber direction. It is strong enough not to be defibrated by being added and stirred, and is not cut in the horizontal direction with respect to the fibers. When the seafood string paste product has a surface covered with a smooth epidermis, it has been stripped.
[0006]
The gist of the present invention is the lyophilized seafood string paste product produced by the above method. Preferably, the freeze-dried seafood string paste product is characterized by having a size and shape that can be visually recognized as a paste product.
[0007]
DETAILED DESCRIPTION OF THE INVENTION
A method for producing a seafood paste product used as a freeze-drying material will be described.
The “string kneaded product” as used in the present invention is covered with a smooth skin, and the inside is a unidirectional fibrous structure, that is, a fiber filament in which fibers are oriented in one direction with filaments of each fiber. It consists of a pair of rod-like structures connected in a rod-like shape, and this rod-like structure can be easily cut along the fiber direction and each fiber filament, whereas each filament is not cut in its straight direction The stringed product having this structure is manufactured using one or two axes.
[0008]
In other words, the raw material made mainly from seafood surimi is subjected to an extruder treatment under the condition that the barrel temperature is set to a temperature gradient in the traveling direction and the raw material is completely melted at the tip, and the molten raw material that has passed through the extruder is processed. Extrusion to a long cooling nozzle connected to the tip of the extruder, the raw material passing through this long cooling nozzle is gradually cooled to form a fibrous texture that is oriented parallel to the length direction and bonded in a rod shape, In the textured structure, fibers oriented in one direction are bound in a rod shape, and can be cut along the fiber direction. Further, the fibers are defibrated by immersing and stirring the bonds between the fibers. A stringed fish and shellfish product is produced that is so strong that it cannot be cut and that is not cut perpendicular to the fibers.
[0009]
The seafood string paste product used as the freeze-drying material will be described in detail with reference to the drawings.
FIG. 1 is a perspective view of an example of a seafood string paste product used as a freeze-drying material, FIG. 2 is a cross-sectional view taken along line AA of FIG. 1, and FIG. 3 is an illustration of the cut state of FIG. FIG. 4 is a photomicrograph (× 700) of (a) Sea Grace and (b) conventional kamaboko product (crab stick) instead of drawings.
[0010]
First, as shown in FIG. 1, the freeze-dried string product 1 has a smooth surface, and inside thereof, as shown in FIG. They are arranged in parallel. Accordingly, as shown in FIG. 3, the fiber filament 2 can be freely torn along the fiber filament 2 at a desired place, that is, as indicated by the tearing portion 3, and further, the fiber filament 2 is in one direction, that is, its length direction. Since it has an orientation and a structure close to that of a fiber such as a thread, when a tensile force in the length direction is applied, it is not cut in the cross-sectional direction.
[0011]
In order to produce the lyophilized material, as a raw material, seafood surimi is a main raw material, but as a secondary raw material, pork fat, starch, gluten, soy protein, gelatin and the like can be used. When using frozen fish meat surimi as the main ingredient, after thawing it, add auxiliary ingredients as desired, and further add additives such as protein, salt, starch, spices, seasonings, etc. and knead with a silent cutter etc. The resulting sol is heated to a temperature in the range of 80 to 90 ° C. for 30 to 60 minutes to solidify and gel. The gelled product is pulverized with a chopper or a cutter and formed into a granule having a size of about 2.5 mm. The granular material thus obtained is supplied to a biaxial extruder, and each process such as kneading, heating, melting, and extrusion is performed in this extruder as follows.
The extruder consists of a granular material supply or feeder, a barrel temperature of 170 to 260 ° C., a screw rotating at 170 to 200 rpm, a raw material being fed and kneaded in between, and a screw and a die. The barrel is heated by a heater as described above. Is done. A long cooling nozzle is directly connected to the tip of the extruder die. The granular material supplied from the feeder is kneaded by the screw while being heated while passing through the barrel, and when it reaches the die, it is sufficiently melted and extruded to the cooling nozzle. Since the cooling nozzle is directly connected to the die, the extruded melt does not expand.
[0012]
Moreover, since the cooling nozzle is sufficiently long and takes about 4 m as shown in the following examples, the linear melt extruded without expansion gradually cools, and at that time, the linear melt While cooled, the fibers are oriented in one direction to become fibrous.
Also, the long cooling nozzle is preferably long enough to bond the fibers between the filaments to some extent and to orient the fibers in one direction, and the extruder is uniaxial depending on whether one or two screws are used. There are two types, a mold and a biaxial type, but a biaxial extruder is preferred. The reason for this is that, in the biaxial type, the rotating screw that engages with each other has an extruding action and a sliding action, so that the material transfer operation is performed more smoothly than in the case of the uniaxial type. Because it is very smooth. The suitability conditions for processing as described above are as follows.
[0013]
First, when the gelled granular material is processed with an extruder, the feed rate of the raw material is 60 kg / h, the screw rotational speed is 170 to 200 rpm, the pressure is 5 to 20 kg / cm ² , the barrel temperature is 170 to 260 ° C., preferably 190 It is necessary to perform the heating at a temperature of not lower than 0 ° C. and to provide a temperature gradient in the extruder. With this condition, when the tip die is reached, the granular material is sufficiently melted and the condition for sufficient fiberization can be set. An example of the temperature gradient is, for example, 170 ° C. near the center and 260 ° C. at the tip die, and preferably has an upward gradient in the direction of travel. In this die, it is preferable to keep it at 190 ° C. or higher, that is, in the range of 190 to 260 ° C.
[0014]
In relation to this, Japanese Patent Laid-Open No. 63-68060 discloses that the raw material temperature is maintained at 150 to 190 ° C. for about 20 seconds or less immediately before the extruder outlet, and is melted and extruded within 20 seconds, and then cooled. It describes that a fiber state is produced by slow cooling with a nozzle. However, in this case, since the material is heated only by the internal frictional heat between the protein molecules of the raw material by the shearing force applied by the screw, the raw material is not sufficiently dissolved. For this reason, even if it is made into a fiber, even if it is gradually cooled after that, the bonds between the fiber filaments are weak and easily defibrated, and the fiber orientation is not sufficient and the fiber is cut in the vertical direction. Will be.
On the other hand, in the above manufacturing method, the screw rotates at 170 to 200 rpm and generates an internal friction equivalent to that disclosed in JP-A-63-68060. In order to heat externally inside, the raw material is sufficiently melted, the fibers are oriented in one direction in each fiber filament during the subsequent slow cooling, each fiber filament needs to be firmly bonded, and then it has to be defibrillated There is no.
[0015]
In this way, the seafood string paste product obtained by using seafood surimi as the main raw material and melt-extruded with an extruder has fibers oriented in one direction bonded in a rod shape and can be cut along the fiber direction. Moreover, the bonds between the fibers are strong enough not to be defibrated by being put in water and stirred, and are not cut in the horizontal direction with respect to the fibers.
[0016]
The seafood string paste product obtained by using the seafood surimi as a main raw material and melt-extruded with an extruder in this way is passed through a freezing step and a thawing step in advance. Thereafter, normal preliminary freezing and lyophilization are performed. The above-mentioned seafood string paste product used in the present invention is a food suitable for lyophilization that removes only moisture from the food and keeps the original taste of the material while maintaining the nutrition, color, gloss, taste and aroma. I found out. The above-described seafood string paste product used in the present invention has a solid structure after freeze-drying in a porous state, and when water is replenished later, the original fish string product is more prompt than any other seafood product. It was found that the shape can be restored.
The seafood string paste product usually undergoes the steps of deodorization, cutting, seasoning, sterilization, bagging, freezing, thawing, and pre-freezing before the freeze-drying treatment.
[0017]
The freeze-drying process is performed by applying sublimation heat under high vacuum (0.3 to 0.4 Torr). Since the inside of the machine is high vacuum, there is no liquid (water) and there are only two phases, solid (ice) and gas (water vapor).
In the packaging process, the inspection is performed by screening, foreign matter removal, crushing, sieving, mixing, and inspection by a metal detector, and analysis such as moisture, bacteria count, restoration property, and sensory inspection is performed as appropriate, and the product is packaged. The freeze-dried product is packaged in bulk packaging, moisture-proof packaging in which a desiccant or oxygen scavenger is enclosed, or individual packaging in which an aluminum film is used as a packaging material and nitrogen gas replacement is performed as necessary.
[0018]
The above-mentioned seafood string paste product is (i) porous fiber with good drying efficiency and water return, (ii) because it is a fiber in micron units, it is multi-bubble but can maintain a firm texture ( iii) It is excellent as a lyophilized product in that it is aseptic or low in bacterial count, (iv) is typical, etc. Therefore, the freeze-dried seafood string paste product that is returned to the present invention can have a size and shape that can be visually recognized as a paste product. The size and shape can be determined as appropriate depending on the target food and the purpose of placing importance on returnability.
The freeze-dried seafood string paste product that is returned to the present invention has a color, taste, fragrance (for example, scallop flavor, crab flavor) and shape that remain almost intact, and is dried at low temperature and under vacuum. Because it is less denatured, it is nutritionally superior, and since it dries porously, it is restored in a short time. The brittle and fragile points are generally dealt with by utilizing excipients (mainly sugars), but the above-mentioned seafood string paste product used in the present invention has a firm structure and good returnability. Therefore, an excipient may or may not be used. The disadvantage of being easily oxidized can be dealt with by the use of antioxidant treatment, gas replacement, and oxygen scavenger. When the seafood string paste product has a surface covered with a smooth epidermis, it can be stripped to improve returnability.
[0019]
【Example】
The details of the present invention will be described in Examples. The present invention is not limited to these examples.
[0020]
Example 1
1) Manufacture of scallop-flavored freeze-dried Sea Grace (registered trademark of Nihon Suisan Co., Ltd.) 50 parts by weight of surimi surimi, 50 parts by weight of surimi, 2 parts by weight of egg white, 2 parts by weight of starch, 10 parts of water, salt 1.3 parts, seasoning, scallop flavor extract, colorant (carotene) and the like were blended and kneaded well with a silent cutter as usual. The obtained sol-like material was molded, heated to 90 ° C. for 60 minutes to be gelled, and ground with a chopper to obtain a granular gelled material. This gelled product is supplied to a biaxial extruder (α50 type extruder manufactured by KK Suehiro Iron Works) at a feed rate of 40 kg / h, and processed with a long cooling die with a barrel temperature of 195 ° C., a screw rotation speed of 175 rpm, a diameter of 18 mm × a length of 4 m. In addition, there is no discoloration with a good flavor (hunter whiteness 75.0), and the inside is a unidirectional fibrous structured organized rod-like structure with a circular cross section (hereinafter referred to as “raw wood”). It was possible to obtain a processed fish meat food excellent in flavor and texture. When this was torn along the fiber direction, it was easily torn but could not be cut in the vertical direction.
[0021]
2) Pretreatment for freeze-drying Using the above-mentioned raw wood (diameter 11 mm) that has been de-scented and deodorized, it is cut into a length of 10 mm for baby scallops, put in a rotary mixer and seasoned (use powder seasoning, Use a small amount of liquid extract spray), then boil for sterilization (95 ° C, 2 minutes), pack at 6.5 kg / p (hot pack), and freeze at -23 ° C overnight I let you. This was thawed and further pre-frozen at −25 to −30 ° C.
[0022]
3) Freeze-drying treatment Dry under high vacuum (0.3 to 0.4 Torr) with sublimation heat. Since the inside of the machine is high vacuum, there is no liquid (water) and there are only two phases, solid (ice) and gas (water vapor).
4) Perform inspections consisting of packaging process selection, foreign matter removal, crushing, sieving, mixing, and inspection with a metal detector, and analyzing products such as moisture, bacteria count, reversibility, sensory inspection, etc., and packaging the products. The freeze-dried product is packaged in bulk packaging, moisture-proof packaging in which a desiccant or oxygen scavenger is enclosed, or individual packaging in which an aluminum film is used as a packaging material and nitrogen gas replacement is performed as necessary.
[0023]
The scallop-flavored lyophilized Sea Grace has a hardness that does not easily break down compared to the commercially available Kamaboko freeze-dried product [for this reason, the product yield is 28%, which is superior to the conventional product (22%). ] It has good returnability (it returned in 1 minute when hot water was applied), and it smells when it is reapplied with hot water, and when it eats, it restores the original scent texture.
[0024]
Example 2
1) Crab-flavored Sea Grace [registered trademark of Nippon Suisan Co., Ltd.] was produced under the following conditions.
A raw wood having a crab flavor was produced in the same manner as in Example 1. A lyophilized product was obtained from raw crab (using raw raw wood having a diameter of 25 mm) in the same process as in Example 1. The raw wood was passed through a coloring machine and colored red with natural coloring. The cut was made so as to have a thickness of 5 mm and a maximum size of 38 mm. During seasoning, tocopherol was added to the crab-flavored seasoning liquid.
As is clear from FIG. 4 (a), the crab-flavored lyophilized sea grace also has a hardness that is less likely to break than the freeze-dried crab-flavored sea urchin [that is, tanned] Nevertheless, the product yield is 26%, which is superior to the conventional product of FIG. 4 (b) (compound with good return with starch and sugar, and 22% freeze-dried sliced to 2 mm or less). ] Good returnability (returned in 1 minute when hot water is applied), and when it is reapplied with hot water, it smells, and when eating, it restores to the original scent of crab.
As is clear from FIG. 4 (a), it is understood that the above-described seafood string paste product of the present invention is a porous micron fiber or multi-bubbles as compared with the conventional product (b). .
[0025]
【The invention's effect】
To provide a freeze-dried seafood string paste product that retains its original color, taste, and fragrance, has excellent resilience to a paste product before freezing, and has a size and shape that can be visually recognized as a paste product. it can.
With the goal.
That is, (i) drying efficiency and water return are good, (ii) it is multi-bubble but can maintain a firm texture, (iii) it is sterile or low in number of bacteria, (iv) it is typical, (v) It is possible to provide a freeze-dried seafood string paste product that is excellent in that it has a size and shape that can be visually recognized as a paste product.
[Brief description of the drawings]
FIG. 1 is a perspective view of an example of a seafood string paste product used as a freeze-drying material.
FIG. 2 is a cross-sectional view taken along line AA in FIG.
FIG. 3 is an explanatory diagram of the cut state of FIG. 2;
FIGS. 4A and 4B are micrographs (× 700) in place of drawings of (a) Sea Grace and (b) a conventional crab stick product (crab stick), respectively.
[Explanation of symbols]
1 Stringed product 2 Fibrous structure 3 Tear part

Claims (2)

The main raw material is seafood surimi, and the fibers oriented in one direction obtained by melt extrusion using an extruder are bonded in a rod shape, and can be cut along the fiber direction. The seafood string paste product that is strong enough not to be defibrated by being put into a container and is not cut horizontally with respect to the fibers and having a surface covered with a smooth skin is pre-frozen and frozen. A method for improving hot water reversion of an instant food ingredient comprising a freeze-dried seafood string paste product, characterized in that, when drying, the epidermis portion is cut in advance, and the frozen and thawed steps are pre-frozen. An instant food ingredient comprising a freeze-dried seafood string paste product improved in hot water return obtained by the method of claim 1.

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