JP4775349B2 - Paste food material manufacturing method - Google Patents

Description

  The present invention uses shells of crustaceans such as shrimp and can be used as a natural food material that takes advantage of natural colors and flavors, and as a health functional substance that can be taken in an active ingredient such as calcium in a natural form. The present invention relates to a functional food material and a manufacturing method thereof.

Conventionally, in order to effectively use shells of crustaceans such as shrimp, only dry powder of shells or extraction of target components such as chitin and astaxanthin has been performed. These include production methods such as drying, pressurization, chemical treatment, etc., but these production methods are used as flavor materials or as a single substance (extract), and many functions of the original shell. Was lost. For example, the method of making a dry powder (see Patent Document 1) has a flavor and umami, but has lost the peculiar color due to drying. In addition, in the method for extracting functional substances such as chitin and astaxanthin (see Patent Document 2), treatment of chemicals such as ethanol is required and treatment of chemicals after use occurs, and the production apparatus becomes large-scale, It is envisioned that the functional material will be expensive. In addition, a method for producing a food raw material (see Patent Document 3) is proposed in which a raw material obtained by mixing a crustacean shell with a cooking oil and a pulverized raw material is pulverized and then boiled with water. However, there was room for improvement in terms of vivid colors (red) and taste and flavor.
Japanese Patent No. 3025963 Japanese Patent No. 3918103 JP 2005-261324 A

The object of the present invention is to use the sixth abdominal node and tail fan (tail joint, caudal limb) as raw materials, especially among the shells of crustaceans such as shrimp that have not been effectively used yet. The purpose of the present invention is to provide a multifunctional food material that can take in health-friendly substances such as calcium carbonate, chitin, and astaxanthin in a form close to nature as a food material that makes full use of color.

The present invention has been made to solve the above-mentioned problems, and after separating the crustacean shell, the separation step of separating the shell and the oil, the primary grinding step of grinding the separated shell, An oil mixing step of mixing the separated oil into the shell, and a secondary pulverization step of further pulverizing the pulverized shell mixed with the oil. In particular, the secondary pulverization step grinds the pulverized shell mixed with the oil with a stone mill type pulverizer, mixes the oil separated in the separation step to give fluidity, and performs secondary pulverization, The average particle size is 40 to 50 μm.

  According to the method of the present invention, the obtained paste-like food material has an average particle size of 40 to 50 μm, exhibits a bright red color, and has an original flavor of shrimp. Since it is a multifunctional food material that improves color tone and flavor and has a strong color and flavor potency, quality can be improved with a small amount of about 0.5 to 1.0% by weight relative to the object. In addition, this food material allows intake of health functional substances such as calcium carbonate, chitin, and astaxanthin in a form close to natural.

  FIG. 1 is a flowchart showing the manufacturing process of the paste-like food material of the present invention. The manufacturing method of the present invention will be described below with reference to this flowchart.

Crustaceans used in the present invention refer to shrimp, crab, krill, etc. Especially for shrimp shells, it is only necessary to use the sixth abdominal node, tail fan (tail joint, caudal limb) as a raw material, and it is limited to this part. Other parts may be included depending on the purpose. Focusing on the “Banamei” species, which has a good red color among shrimps, only the tail is recovered from shells that are not edible during the production process. And this can be used as a raw material (1). The reason for using the sixth abdominal node and tail fan (tail node, caudal limb) as the raw material is that it has the most red pigment in the shrimp shell region.

  When the shrimp shell is obtained as a raw material, it is first thawed and washed in a water tank (2). This washing in the water tank also serves to select specific gravity of foreign substances such as stones.

Subsequently, impurities and foreign substances other than the parts of the sixth abdominal node and tail fan (tail joint, caudal limb) are removed by human selection (3).

  The selected raw material is dehydrated using a dehydrator (4). The dehydration may be performed using a dehydrator that can perform the dehydration so that the weight after dehydration is about 50 to 60%. The purpose of this dehydration is to optimize the state of the oil in the heating step (5), and the possibility of bumping can be reduced by the dehydration, so that the operator can be safe. In addition, since the amount of moisture is reduced, the time for removing moisture in the oiling process can be shortened, and the raw odor can be eliminated and the fragrance can be imparted.

  In the next heating step (5), the condition of oiling is suitably from 100 ° C. to 140 ° C. for 2 to 5 minutes. As the oil to be used, edible oils generally used as vegetable oil such as rapeseed oil, soybean oil, corn oil and the like can be used, but rapeseed salad oil (hereinafter referred to as canola salad oil) is preferred in terms of flavor. The blending ratio of oil is not particularly limited as long as the dehydrated raw material floats in the oil. Since the pigment (astaxanthin) contained in the shrimp shell is fat-soluble and compatible with the oil, it is extracted into the oil with an oil butter and colored in red to give a fragrance.

  Subsequently, the separation step (6) which isolate | separates a shell and oil is performed for the shrimp shell which carried out oiliness with the same dehydrator as a dehydration process (4). The shell separated in this step is necessary in the next primary pulverization step (7), and the separated oil is necessary in the oil mixing step (8). This separation step (6) is because the pulverizer to be used is wet and fluidity is required for the material to be crushed in the secondary pulverization step (9) in order to achieve the desired particle size. Even if the primary pulverization is performed as it is, the desired fluidity cannot be obtained by the secondary pulverization, and further oil addition is required, resulting in an increase in the oil content of the final product. Therefore, since the primary pulverization does not require fluidity depending on the pulverization conditions, the shell and the oil are separated.

  And the primary grinding | pulverization process (7) which grind | pulverizes the shell isolate | separated by the isolation | separation process (6) with a grinder. It is not necessary to use a special grinder for grinding. When grinding with Masuyuki Sangyo Co., Ltd.'s MKZ1A-10-40, the grinder uses the E10-46 standard, and the clearance between the upper and lower grinders is adjusted. What is necessary is just to set to 40-50 micrometers and to process at 1500 rpm.

  And the oil mixing process (8) which mixes the oil obtained by the isolation | separation process (6) in arbitrary ratios with the shell grind | pulverized primary is performed. The ratio at this time is preferably such that shell: oil = 7: 3 to 4: 6. This step may be performed manually by a person, or may be performed using equipment such as a mixer. In addition, the separated oil contains a large amount of eluted shrimp shell pigment, and the use of the separated oil is important in enhancing the color tone of the final product.

  The secondary pulverization step (9) is performed using the mixture of shrimp shell pulverized material and oil obtained in the oil mixing step (8) as the material to be pulverized. When using Masukoloy MKZA10-15J manufactured by Masuko Sangyo Co., Ltd., the GC10-80 standard is used as the grinder, and the clearance of the upper and lower grinders is set to 40 to 50 μm, and processing is performed at 1500 rpm. The average particle size can be arbitrarily set by changing the clearance and the rotational speed. In addition, the grain size can be adjusted by changing the model number of the grinder.

  In order to guarantee the average particle size of the final product and to remove large particles on the order of millimeters, the final product is finished through a secondary mill through a 250 μm or 150 μm screen (10). At this time, since the particles that have not passed may be returned to the secondary pulverization step (9), the loss in the step (10) is reduced.

  Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited thereto, and design changes according to these descriptions are included in the technical scope of the present invention.

[Example 1]
The portion of the sixth abdominal node and tail fan (tail node, caudal limb) of the shrimp shell was thawed about 10 kg, washed in a water tank, and visually selected by a human.
And it was dehydrated by using a dehydrator OMD-10R manufactured by Daido Sangyo Co., Ltd. for 30 seconds at 1500 rpm. The weight ratio before and after dehydration was about 60%.

  The fryer used for the oil pan was 1100 mm x 540 mm in the tank. 82.5 l of canola salad oil manufactured by J-Oil Mills was added, and about 3 kg of dehydrated shrimp shell material was added in portions and oiled for 4 minutes. At this time, the temperature of the fryer was set to 125 ° C., but when the shrimp shell was added, the temperature dropped by 10 to 15 ° C. and reached the set temperature over about 3 minutes.

  Then, the oily shrimp shell was collected, and processed using a dehydrator OMD-10R manufactured by Daido Sangyo Co., Ltd. at 1500 rpm for 30 seconds to separate it into shrimp shell and oil. The grinder that grinds only the deoiled shrimp shell with Masuyuki Sangyo Co., Ltd.'s mass collider MKZ1A-10-40 uses the E10-46 standard, sets the clearance of the upper and lower grinders to 40-50 μm, and processes at 1500 rpm. The primary pulverization was performed. At this time, it was possible to grind at a capacity of 104.3 kg per hour.

  Next, the separated oil is added to the primary pulverized product so as to have a shell: separated oil = 55: 45, and is mixed with fluidity so as to have fluidity, and the grinder using Masukoloyer MKZA10-15J of Masuyuki Sangyo Co., Ltd. A secondary grinding was performed using the GC10-80 standard. At this time, it was possible to grind at a capacity of 35.5 kg per hour. Then, all the paste was passed through a screen having openings of 250 μm and 150 μm to obtain a pasty food material of the present invention. This food material may be packed in a bag, frozen and stored frozen.

   Table 1 shows the results of measuring the past five color tones (L * a * b *) with a spectrophotometer (manufactured by SHIMADZU) so that the paste-like food material thus obtained has a thickness of about 1 mm. Shown in

  The average pH of these was 9.97, and the average particle size was 40.58 μm as measured with a particle analyzer LS200 (Beckman Coulter).

The results of sensory evaluation carried out by six persons of the pasty food material of the present invention are shown below.
Table 2 shows the evaluation items performed in the sensory evaluation.

  The evaluation results are shown in the chart of FIG. As a result, the pasty food material of the present invention had a strong red appearance and a favorable appearance. In addition, it was found to have fragrance and shrimp scent, suggesting that it was smooth without any roughness. It is important that the pasty food material of the present invention has a solid content in addition to the oil content. For example, when oil or the like is likely to flow out during processing such as heating of food, a solid content that is unlikely to flow out is important in terms of enhancing the color tone of the processed food. Further, it is presumed that the aroma and shrimp scent can be further added to the processed food by this solid content.

[Example 2]
Below, the Example by three times grinding | pulverization is shown.
The portion of the sixth abdominal node and tail fan (tail node, caudal limb) of the shrimp shell was thawed in about 7 kg, washed in a water bath, and visually selected by a human.
And it was dehydrated by using a dehydrator OMD-10R manufactured by Daido Sangyo Co., Ltd. for 30 seconds at 1500 rpm. The weight ratio before and after dehydration was about 60%.

  The fryer used in the oil pan was 385 mm x 275 mm in the tank. About 12 L of canola salad oil manufactured by J-Oil Mills Co. was added, and about 1 kg of dehydrated shrimp shell material was added and oiled for 4 minutes. At this time, the temperature of the fryer was set to 125 ° C., but when the shrimp shell was added, the temperature dropped by 10 to 15 ° C. and reached the set temperature over about 3 minutes.

  Then, the oily shrimp shell was collected, and processed using a dehydrator OMD-10R manufactured by Daido Sangyo Co., Ltd. at 1500 rpm for 30 seconds to separate it into shrimp shell and oil. The grinder that grinds only the deoiled shrimp shell with Masuko Sangyo Co., Ltd.'s mass collider MKZ1A-10-40 uses E10-46 deep grooves, and the clearance of the upper and lower grinders is set to 40-50 μm and processed at 1500 rpm. The primary pulverization was performed.

  Next, the separated oil is added to and mixed with the primary pulverized product so that the shell: separated oil = 55: 45, and the resulting oil is made to have fluidity, and a grinder using Masukoloyer MKZA10-15J of Masuyuki Sangyo Co., Ltd. Used the E10-46 standard and secondary milled. At this time, it was possible to grind at a capacity of 138.6 kg per hour. The mass collider MKZA10-15J was then washed and ground using a grinder GC10-80 standard. At this time, it was possible to grind at a capacity of 36.9 kg per hour. And the pasty food material of this invention was obtained.

   Table 3 shows the results of measuring the color tone (L * a * b *) with a spectrophotometer (manufactured by SHIMADZU) so that the paste-like food material thus obtained has a thickness of about 1 mm.

  The average particle size was 62.39 μm as measured with a particle analyzer LS200 (Beckman Coulter).

[Comparative Example 1]
Hereinafter, as a comparative example, a case where canola salad oil is added in the secondary pulverization step and a case where separated oil is added after oiling will be described.
According to the production method of the present invention, a pasty food material was prepared with the above two kinds of oil, and (L * a * b *) was measured with a spectrophotometer (manufactured by SHIMADZU). The results are shown in Table 4.

  According to Table 4, those using separated oils have L * values reduced by about 4%, but a * values have increased by about 10% and b * values have increased by about 7%, with a slight increase in vividness. I understand that Moreover, there is a difference that can be recognized with the naked eye, and it can be seen that the use of the separated oil is effective in enhancing the color tone of the pasty food material. This is presumed to be due to the effect of the pigment eluted in the separated oil. Also, using new oil rather than using new oil reduces oil loss during production, leading to reductions in waste and costs.

[Comparative Example 2]
Hereinafter, as a comparative example, a case where the oil after oil is pulverized without separation will be described.
According to the production method of the present invention, when pulverized, the primary pulverization could be pulverized with a capacity of 189.5 kg per hour, and the secondary pulverization could be pulverized with a capacity of 75.7 kg per hour. The average particle size and color tone of the prepared pasty food material were the same as in the present production method including the oil separation step and the oil mixing step. However, the weight ratio of shell to oil is about 4: 6, and it is difficult to arbitrarily adjust the blending ratio.

  By adding about 0.5 to 1.0% of this paste-like food material during the manufacturing process of shrimp processed foods such as bake, pilaf, gratin, doria, etc., the processed food can be given its original color. And can add the original aroma and flavor of shrimp. When this paste is mixed with butter or the like in an arbitrary ratio, red butter can be produced, and the seasoning function as a butter that can add the original flavor and color of shrimp is exhibited. By adding this paste to the food like dressing, the original flavor and color of shrimp can be added to the food.

It is one form of the flowchart which shows the manufacturing process of the paste-form food material of this invention. The result of the sensory evaluation of the paste-form food material of this invention is made into a chart.

Claims (7)

After the crustacean shells are oiled, the separation process of separating the shell and oil, the primary grinding process of grinding the separated shells, the oil mixing process of mixing the separated oil into the shells after grinding, and the oil mixed A method for producing a paste-like food material, comprising a secondary pulverization step of further pulverizing the rice husk. The method for producing a paste-like food material according to claim 1, wherein the shell of the crustacean is the sixth abdominal node of the shrimp shell and the tail fan (tail clause, tail limb) . The method for producing a paste-like food material according to claim 1 or 2, wherein the oil cake is 100 to 140 ° C for 2 to 5 minutes. In the secondary pulverization process, the crushed shell mixed with oil is ground with a stone mill, and the oil separated in the separation process is mixed to give fluidity and secondary pulverization. The method for producing a paste-like food material according to any one of claims 1 to 3, wherein the thickness is 40 to 50 µm. The mixing ratio of the pulverized shell and the separated oil is shell: oil = 7: 3 to 4: 6, The production of the paste-like food material according to any one of claims 1 to 4, Method. The pasty food material manufactured by the manufacturing method as described in any one of Claims 1-5. A method for using a pasty food material, comprising adding the pasty food material of claim 6 to a processed food.

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