JP5207482B2 - Method for producing powder surimi - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a method for producing a powdered surimi obtained by pulverizing frozen surimi used as a raw material for foods, particularly paste products.

Conventionally, when manufacturing a paste product, it is common to use frozen surimi as a raw material. For example, as described in Patent Document 1, a paste product is manufactured as follows. First, as shown in FIG. 4, the frozen ground lump is roughly crushed (crushed step S101) and further crushed (pulverized step S102), and then heated and thawed (heated and thawed). Step S103). Next, salt, seasoning, starch, water, etc. are added to the thawed thaw (salt addition step S104), and this is stirred and mixed to make a seasoning (stirring / mixing step S105). Further, this seasoning paste is molded into a predetermined shape (molding step S106), heated (heating step S107), cooled (cooling step S108), and packaged (packaging step S109) to obtain a kneaded product.
In addition, frozen surimi means a product produced by extracting meat from raw fish, exposing to water, dehydrating and lining, adding sugar, etc., mixing them, and rapidly freezing them.

JP 09-37741 A

  However, as shown in FIG. 4, in the production of a paste product using frozen surimi, it is necessary to defrost the frozen surimi, which requires time and temperature management. There is a problem that efficiency decreases. Moreover, in the paste product using frozen surimi, since the quality of the fish of frozen surimi largely changes with the state of the raw fish, there exists a problem that the quality of the manufactured paste product varies.

  In addition, paste products that use frozen surimi are manufactured uniformly according to the manufacturer's manufacturing standards, so customers should select paste products that have characteristics that suit their taste, for example, hardness. There is a problem that can not be. In addition, since the customer cannot eat the paste product immediately after manufacture, there is a problem that the high quality protein of fish cannot be sufficiently consumed.

  Therefore, the present invention was created to solve such problems, and its purpose is to produce a powder surimi that can improve the work efficiency and reduce the variation in quality of the produced food in food production. It is to provide a method.

  In addition, in the manufacture of paste products, it is intended to provide a powder surimi manufacturing method that can produce paste products that can make the characteristics of the paste products manufactured to suit the tastes of customers and that can sufficiently consume high-quality protein. is there.

  In order to solve the above-mentioned problems, a method for producing a powder surimi used as a raw material for foods according to the present invention comprises a frozen surimi shaving step for freezing a fish surimi produced by freezing fish surimi and turning it into small pieces. A salt addition step for adding salt to the piece of frozen ground, a stirring / mixing step for stirring and mixing the frozen slit to which salt has been added to make a seasoning, and a frozen seasoning by freezing the seasoning And a freeze-drying step of freeze-drying the frozen seasoning paste to obtain a dry paste, and a pulverizing step of pulverizing the dry paste to a powder-type paste.

  According to the said procedure, since the powder surimi manufactured is a powder state, when manufacturing a foodstuff using the powder surimi, it is not necessary to perform the thawing | decompression operation | work which was performed conventionally. Moreover, since the small pieces of frozen surimi are mixed by the frozen surimi cutting process and the stirring / mixing process, the quality of the fish of the frozen surimi (fish surimi) can be averaged. And since the frozen surimi that has been shredded and added with salt is frozen again by the freezing process, the myosin contained in the frozen surimi is activated by the salt, that is, the frozen surimi is prevented from partially gelling. The average quality of the fish meat is maintained. Next, the frozen ground with the average quality of the fish meat is freeze-dried and pulverized into a powder state (powder ground) by the freeze-drying step and the pulverizing step, so that the quality of the fish meat is further averaged. As a result, the quality variation of the food manufactured using the powder surimi is suppressed.

  In addition, when producing a kneaded product, the kneaded product can be easily produced by performing water addition, stirring / mixing, molding, and heating processes on the powder side at the customer side. As a result, the customer can eat a fresh paste product immediately after manufacture. In addition, since the customer adjusts the amount of water added, the characteristics of the manufactured paste product, for example, the hardness, matches the customer's preference.

  The manufacturing method of the powder surimi which concerns on this invention is the said manufacturing method, The thickness of the frozen seasoning surimi manufactured at the said freezing process is 4 cm or less, It is characterized by the above-mentioned.

  According to the above procedure, since the thickness of the frozen seasoning is less than or equal to the predetermined value, the frozen state of the frozen seasoning is maintained in the freeze-drying process, and the activation of myosin contained in the frozen seasoning by the salt is suppressed. As a result, the freeze-dried state is improved. As a result, the variation in the quality of the food manufactured using the powder surimi is suppressed.

  In addition, when producing a paste product, myosin is activated by sodium chloride only by adding water, stirring and mixing steps to the powder surimi. As a result, it becomes easy to mix the powdered surimi with water, a uniform viscous material is produced, and variations in quality of the paste product produced from the viscous material are suppressed.

  The powder surimi manufacturing method according to the present invention is characterized in that the powder surimi manufactured in the pulverization step has a particle size of 500 μm or less.

  According to the above procedure, since the particle size of the powder surimi is within the predetermined range, it becomes easy to mix with the auxiliary material during the production of food. As a result, the variation in the quality of the food manufactured using the powder surimi is suppressed.

  In addition, when producing a kneaded product, it is easy to mix with water in the stirring and mixing step, and it is difficult to form a powder sludge. As a result, a uniform viscous material is produced, and variations in quality of the paste product produced from the viscous material are suppressed.

  According to the method for producing a powder surimi according to the present invention, a powder surimi capable of improving the work efficiency in food production and reducing the variation in quality of the food produced is produced. In addition, in the manufacture of paste products, powder surimi can be manufactured that can make the properties of the paste products manufactured to suit the tastes of customers and that can produce paste products that can sufficiently consume high-quality proteins.

It is a process flow which shows the manufacturing method of frozen surimi. It is a process flow which shows the manufacturing method of the powder surimi which concerns on this invention. It is a process flow at the time of manufacturing a paste product using the powder surimi which concerns on this invention. It is a process flow at the time of manufacturing a paste product using the conventional frozen surimi.

The manufacturing method of the powder surimi which concerns on this invention is demonstrated with reference to drawings.
The production method according to the present invention is a method for producing a powder surimi used as a raw material for food (powder surimi production step SB (S8 to S14), see FIG. 2), which is produced by freezing fish surimi. It uses surimi as a raw material.
Here, food products include paste products such as salmon, products containing fish meat components (powder products, cakes or medical foods), and the like, and are particularly preferably used for paste products.

First, the manufacturing method of the frozen surimi used as a raw material of powder surimi manufacturing process SB (specifically powder surimi cutting process S8) is demonstrated.
As shown in FIG. 1, the frozen surimi is a production method (freezing) including a meat extraction step S1, a water exposure step S2, a dehydration step S3, a backside step S4, a thinning step S6, and a freezing step S7. It is manufactured in the surimi manufacturing process SA). Moreover, the additive mixing process S5 is performed before the thinning process S6 as needed.

  The meat mining process S1 is a process of removing fish from the raw fish by removing the head, internal organs, bones and skin. At this time, the removing operation may be performed while washing with water. Any raw fish can be used as long as it has been used in the past, but spodara, tie, horse mackerel, dolphin and the like are preferably used.

  The water exposure step S2 is a step in which the fish meat collected in the step S1 is exposed to water to wash away fat and water-soluble proteins. By removing the fat and water-soluble protein, a sufficient stickiness (hardness) can be applied to the viscous material when producing a food, for example, a kneaded product (see FIG. 3). Molding work is easy.

  The dehydration step S3 is a step of removing excess moisture from the fish meat exposed to water in the step S2 using a screw press or the like. It is preferable to remove moisture to a moisture content of 82% by mass or less. If the amount of water exceeds 82% by mass, inadequate freezing tends to occur in the next step (freezing step) S7.

  The back scouring step S4 is a step of removing impurities from the fish meat from which water has been removed in the step S3 with a sieve or the like. A mesh such as a sieve is different depending on foods produced using frozen surimi, but generally a mesh of about 1 mm is used.

  The additive mixing step S5 is a step of mixing an appropriate amount of a freezing denaturation inhibitor such as sucrose, sorbit, trehalose, phosphate, etc. into the fish meat from which the contaminants have been removed in step S4. .

  In the thinning step S6, the fish meat from which the impurities have been removed in the step S4 or S5 (fish meat mixed with the antifreezing agent as necessary) is shredded (minced) using a ball cutter or the like. However, it is a process of kneading until it becomes sticky and making it a fish meat slime.

  In the freezing step S7, a predetermined amount (for example, capacity: 10 kg) of the fish meat produced in the step S6 is placed in a frozen pan as a container, frozen in a freezer, and then frozen (for example, having a thickness of 5.5 cm) This is a process of making a frozen paste. As the freezing condition, −28 to −30 ° C. is preferably used, and it is preferable to perform quick freezing in order to uniformize the ice grains in the frozen paste.

<Method for producing powder surimi>
As shown in FIG. 2, the powder surimi manufacturing method according to the present invention includes a freezing shaving step S8, a salt addition step S9, a stirring / mixing step S10, a freezing step S12, a freeze-drying step S13, and a pulverization. Step S14 is included. In addition, if necessary, an auxiliary material mixing step S11 is further included before the freezing step S12, and a packaging step S15 is further included after the pulverizing step S14. Hereinafter, each step will be described.

(Frozen Scratch Cutting Step S8)
In the freezing scraping process S8, the frozen surimi manufactured by freezing the fish surimi in the frozen surimi manufacturing process SA (S1 to S7, see FIG. 1) is shaved using a slicer or the like into small pieces of a predetermined size. It is a process to do. Here, the predetermined size means, for example, a size of 1 to 300 mm (length) × 1 to 50 mm (width) × 1 to 6 mm (thickness).

  The frozen paste is preferably stored at −28 to −30 ° C. and has a storage period of 2 years or less. Moreover, it is preferable to loosen freezing temperature from the said temperature (-28 to -30 degreeC) to -4 to -8 degreeC, before cutting a frozen surimi using a slicer etc. By using -4 to -8 [deg.] C. frozen scraper, the cutting work with a slicer or the like is efficiently performed. In addition, if a frozen surimi is manufactured by freezing fish surimi, it will not be limited to what was manufactured by the said frozen surimi manufacturing process SA.

(Salt addition process S9)
The salt addition step S9 is a step of adding salt to the frozen paste made into small pieces in the step S8. Specifically, it is put into a ball cutter or the like used in the next step (stirring / mixing step S10) together with a frozen piece in a small piece. Further, water or ice may be added (injected) together with the salt.

  The amount of salt added is difficult to keep constant because the quality of the frozen ground (fish ground) changes depending on the time, but the salt concentration in the seasoned ground (salt surimi) produced in the next step S10 is 1.0. It is preferable to add an appropriate amount so that it becomes -2.5 mass% (preferably 1.1-1.2 mass%). Moreover, the addition amount of water or ice may be added in an appropriate amount so that the moisture concentration of seasoning surimi (salt surimi) is 85 to 90% by mass (preferably 86 to 88% by mass), similar to salt. preferable.

  When the salt concentration is less than 1.0% by mass, when producing a food product, for example, a kneaded product (see FIG. 3), the viscosity of the viscous material is weak (softness is soft) in the stirring / mixing step S17. It becomes difficult to perform the molding operation in the molding step S18. On the other hand, if the salinity concentration exceeds 2.5% by mass, the viscosity of the viscous material becomes strong (hardness becomes hard), and molding defects (such as cracks) tend to occur in the molding step S18. At the same time, the tolerance of salt as food is passed.

  If the moisture concentration is less than 85% by mass, it takes time for the freezing work in the next step (freezing step) S12, and the working efficiency tends to decrease. On the other hand, when the water concentration exceeds 90% by mass, the ice particles are difficult to be uniform in the freezing step S12.

(Stirring / mixing step S10)
The stirring / mixing step S10 is a step of stirring and mixing the frozen surimi to which salt has been added in the step S9 with a ball cutter or the like to obtain a seasoning surimi. The stirring / mixing speed is preferably 1600 revolutions / minute or more (for example, 3000 revolutions / minute). When the stirring / mixing speed is less than 1600 revolutions / minute, the smoothness of the salty sullimi tends to decrease. Moreover, it is preferable that stirring and mixing temperature is 6 degrees C or less (for example, 0 degreeC). When the stirring / mixing temperature exceeds 6 ° C., myosin contained in the salted sea urchin is activated by the salt, and the viscosity of the salted sea urchin increases (gelation), making it difficult to perform the stirring / mixing operation. Furthermore, in order to prevent the oxidation of the salty sullimi, it is preferable that the stirring / mixing operation is performed in a vacuum state. In addition, as above-mentioned, it is preferable that the salt Zurisumi manufactured has a salt concentration of 1.0-2.5 mass% and a water concentration of 85-90 mass%. More preferably, the salt concentration is 1.1 to 1.2% by mass and the water concentration is 86 to 88% by mass.

  As described above, since the small pieces of frozen surimi are mixed by the frozen surimi cutting step S8 and the stirring / mixing step S10, even if the quality of the fish of the frozen surimi varies depending on the state of the raw fish, Quality is averaged.

(Sub raw material mixing step S11)
The auxiliary raw material mixing step S11 is a step of mixing auxiliary raw materials such as starch, seasoning, water, or ice with the seasoning slime (salt salt lily) produced in the step S10 as necessary. Specifically, a predetermined amount of the auxiliary material is charged into the salt squirrel in the ball cutter. By mixing the auxiliary materials, the viscosity (hardness) and taste of the salted sea urchin are adjusted. Moreover, although the mixing amount of an auxiliary material changes with foodstuffs manufactured, for example, starch is 2.0-20.0 mass%, a seasoning is 0.03-0.3 mass%, and water or ice is 86- 88 mass% is preferable.
In the present invention, both the salted sea urchin produced in the agitation / mixing step S10 and the one produced by mixing the auxiliary raw material into the salted sea urchin in the auxiliary raw material mixing step S11 are referred to as cooking surimi.

(Freezing step S12)
The freezing step S12 is a step in which the seasoning produced in the steps S10 and S11 is put into a frozen pan, which is a container of a predetermined size, and frozen in a freezer to obtain a frozen seasoning. The freezing conditions are preferably quick freezing at −40 to −50 ° C. in order to make the ice grains in the frozen seasoning uniform. In addition, by freezing seasoning sourness, the myosin contained in seasoning surimi (frozen surimi) is activated by salt, that is, the gelation of frozen surimi is suppressed, so the quality of fish meat The averaged state is maintained.

  It is preferable that the thickness of the frozen seasoning produced is 4 cm or less. More preferably, it is 1-3 cm, optimally 1-2 cm. The thickness is adjusted by adjusting the size of the frozen bread. When the thickness exceeds 4 cm, it is difficult to maintain the frozen state of the frozen seasoning in the next step (freeze drying step) S13, and myosin contained in the frozen seasoning is activated by the salt, Partial gelation begins, and an insufficiently dried product tends to occur. If the thickness is less than 1 cm, mass production is difficult and the manufacturing cost increases.

(Freeze drying step S13)
The freeze-drying step S13 is a step of freeze-drying the frozen seasoning manufactured in the step S12 using a freeze dryer to obtain a dry limit. The freeze-drying conditions are appropriately selected depending on the thickness of the frozen seasoning and are not particularly limited as long as the frozen seasoning can be freeze-dried, but when the thickness of the frozen seasoning is 1 to 4 cm, the pressure is 0. 0.1 to 0.5 mb (millibar), cold trap temperature: −35 to −50 ° C., treatment time: 22 to 24 hours.

(Crushing step S14)
The pulverizing step S14 is a step of pulverizing the dried surimi manufactured in the step S13 into a predetermined size using a pulverizer.

  The particle diameter of the produced powder surimi is preferably 500 μm or less. The particle size is measured using a sieve defined by JIS. The particle size: 500 μm corresponds to that passing through a sieve of size: 40 mesh (40 mesh pass). When the particle size of the powder surimi exceeds 500 μm, it becomes difficult to mix with the auxiliary material during the production of food. For example, in the stirring / mixing step S <b> 17 when manufacturing a paste product (see FIG. 3), it becomes difficult to mix with water, and a powder grind is easily formed. As a result, the uniformity of the viscous material cannot be maintained, and the quality of the paste product manufactured from the viscous material tends to vary.

  As described above, the freeze-drying process (fried seasoning process) in which the quality of the fish meat is averaged is freeze-dried and pulverized into a powder state by the freeze-drying process S13 and the pulverization process S14, so that the quality of the fish meat is further averaged. The

(Packaging process S15)
The packaging step S15 is a step of packaging the powder surimi manufactured in the step S14 in a conventionally known packaging form. The packaging form is not particularly limited as long as the powder can be packaged, but from the viewpoint of moisture resistance, peel packaging with an aluminum sheet having excellent moisture resistance is preferably used. Moreover, when manufacturing a foodstuff continuously (refer FIG. 3), it is not necessary to perform packaging process S15.

  Next, a method for using powder surimi, that is, a production method for producing food using powder surimi will be described with a paste product as an example. As shown in FIG. 3, the paste product is manufactured by a manufacturing method including a hydration step S16, a stirring / mixing step S17, a molding step S18, a heating step S19, and a cooling step S20. And each process S16-S20 is performed by the customer side.

The hydration step S16 is a step of adding a predetermined amount of water to the powder surimi. Thus, since water is added to the powder surimi on the customer side, the amount of water added can be adjusted on the customer side, and a paste product suitable for the customer's preference can be manufactured.
Here, the powder surimi is produced from the frozen surimi in the powder surimi manufacturing step SB (S8 to S14, see FIG. 2). Further, the frozen slit is manufactured in the frozen limit manufacturing process SA (S1 to S7, see FIG. 1).

  The amount of water added is preferably 150 to 500 parts by weight of water (more preferably 250 to 400 parts by weight) with respect to 100 parts by weight of powder surimi. If the amount of water is less than 150 parts by weight, the amount of water added is small, and in the next step (stirring / mixing step) S17, powder grime is likely to occur, making it difficult to obtain a uniform viscous material. If the amount of water exceeds 500 parts by weight, the amount of water added is large, the viscosity of the viscous material produced in the stirring / mixing step S17 is weak (hardness is soft), and the molding operation in the next step (molding step) S18 is performed. It becomes difficult.

  Stirring / mixing step S17 is a step of stirring and mixing the powdered water powder to obtain a uniform viscous material. As a stirring / mixing means, a mudler or the like that can be easily prepared on the customer side is used.

  In the molding step S18, a predetermined amount of viscous material (for example, 100 g) is filled in a container having a predetermined shape. The container is a heat-resistant container or paper tray that can be easily prepared on the customer side.

  The heating step S19 is a step of heating the viscous material to remove moisture from the viscous material and solidifying the viscous material. Examples of the heating method include steaming, baking, frying and boiling. That is, the viscous protein may be hardened by applying heat of 65 ° C. or higher to the protein of the viscous material to cause thermal transformation. For example, when steaming, put a viscous material in a cello with a container and steam it for about 30 minutes. When baking, spread the viscous material on the iron plate, etc. and hold it with a iron. When fried, put viscous material in oil at 170 ° C to 180 ° C and fry for 2 minutes. When cooking, put a sticky material in a pan and boil it. Moreover, the heating in a microwave oven can also be used, for example, 100 g of viscous materials are put into a 500 W microwave oven with a container, and are heated for 40 to 60 seconds.

  Cooling process S20 is a process of taking out the solidified viscous material from a container as needed, and making it a paste product by cooling. The cooling method is not particularly limited as long as the viscous material can be cooled, but natural standing or the like is preferable.

  Thus, since the paste product can be manufactured on the customer side, the customer can eat the paste product in a fresh state, that is, a state in which the protein contained in the paste product is less denatured. As a result, the customer can sufficiently consume the high-quality protein contained in the paste product.

  In addition, in the case of producing a fish meat component-containing product (powder product, cake or medical food) using a powder surimi, a predetermined amount of the powder surimi is mixed with a predetermined auxiliary material as in the case of a paste product. As a result, a product (powder product, cake or medical food) containing a fish meat component with improved production work efficiency and little variation in quality can be produced.

S8 Frozen chipping process S9 Salt addition process S10 Stirring / mixing process S12 Freezing process S13 Freeze-drying process S14 Grinding process

Claims (3)

A method for producing a powder surimi used as a raw material for food,
A frozen scouring process for freezing fish sliver produced by freezing fish scum and cutting it into small pieces,
A salt addition step of adding salt to the frozen flakes in the form of small pieces;
A stirring / mixing step of stirring and mixing the frozen paste to which salt has been added to make a seasoning paste;
A freezing step of freezing the seasoning to obtain a frozen seasoning;
A freeze-drying step of freeze-drying the frozen seasoning to obtain a dry paste;
A method for producing a powder surimi, comprising a grinding step of grinding the dry surimi to form a powder surimi.   The method for producing a powder surimi according to claim 1, wherein the thickness of the frozen seasoned surimi produced in the freezing step is 4 cm or less.   3. The method for producing a powder surimi according to claim 1, wherein a particle size of the powder surimi produced in the pulverization step is 500 μm or less.

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