JP5921069B2 - Method for continuously producing protein-containing food by internal heating and lubricating component supply apparatus - Google Patents

Description

The present invention uses a method of continuously heating an object to be heated using an internal heating method, and manufactures a heat-molded protein processed food mainly made from proteins such as livestock meat, chicken, marine products, eggs, and plants. Regarding the method. The substance material which forms irreversible gel by heating continuously by the internal heating method, moreover relates to the production how to perform heat extruded from stably heated cylinder. The invention uses Joule heating, microwave heating, and high frequency heating, which are internal heating methods, as the heating method.

  The present invention also relates to a lubrication component supply device that supplies a lubrication component between a fluid food material and a cylinder that transports the food material.

  Regardless of the type and purpose of the object, the heating process in food processing is one of the important processes that bring about qualitative changes in the object and determine its properties. Various heating methods are known. However, the method is classified into external heating (direct heating and indirect heating) and internal heating (self-heating). Typical examples of the internal heating method include Joule heating, microwave heating and high frequency heating.

  Joule heating is used, for example, for the purpose of sterilizing fluid foods such as juice, sauce, ketchup, mayonnaise, or inactivating endogenous enzymes (Patent Documents 1 to 4, etc.). In the production of livestock kneaded products, a technique is disclosed in which, after preheating by Joule heating, molding is performed, and the molded product is further Joule heated (Patent Document 5). In addition, in the manufacture of kneaded products such as bamboo rings, fried fish cakes, crab-flavored kamaboko, etc., those that use Joule heating to heat the kneaded meat after molding, or those that use Joule heating to preheat the kneaded meat before molding, etc. (Patent Documents 6 to 9 etc.).

  Microwave heating is widely used as a microwave oven. Patent Documents 10 and 11 disclose a method of heat-molding a skinless kneaded product using microwave heating.

  High frequency heating is the same principle as microwave heating, but is a heating method with a low frequency.

  Sausages known as minced meat products are prepared by mixing fish meat paste and auxiliary ingredients, filling the casing and heating it with fish meat sausage, and edible casings and other edible casings filled with meat paste, smoked, etc. And sausage of livestock meat that is cooked and eaten. All are foods that are heat-treated after being molded into a casing or the like.

Japanese Patent Publication No. 5-33024 Japanese Patent No. 4143948 Japanese Patent No.4065768 JP 2003-289838 A JP 2002-142724 A Kaikai hei 5-20590 JP-A-9-121818 Japanese Patent No. 3179686 Japanese Patent No. 3614360 JP 55-48371 A JP 2003-325138 A

  An object of the present invention is to continuously produce a thermocoagulated protein processed food produced through a thermoforming process such as sausage. Processed foods that coagulate by heating include, for example, those made from raw meat, fish meat, etc., those made from eggs, milk proteins, etc., and those made from plant proteins such as soy protein. It was manufactured by a different heat processing method.

  When heat-processing raw materials such as minced meat of meat or surimi of marine products, a molding process for determining the final product shape is essential before the heating process. That is, since the molding process and the heating process exist as independent processes, the manufacturing process becomes complicated, which causes a decrease in manufacturing efficiency. For example, in the case of food processed into minced meat from meat or marine products, it is molded on a material that supports the meat such as a stick or a plate, such as bamboo rings or sea urchins, or it is applied to the casing like sausage. It is necessary to mold the product individually, such as filling.

  Therefore, even when trying to continuously produce the processed food while heating it inside the cylinder, the salt-soluble protein mainly derived from myofibrils contained in livestock or seafood-derived meat is finely reticulated by heat denaturation. As a result of forming a gel with a structure, the fluidity is lost, and the workpiece is continuously moved by a method that depends on the self-fluidity of the workpiece itself in order to block the flow path by adhering to the processing equipment. It was difficult to heat-process while making it happen. As described in the background art section, a method of continuous thermoforming using Joule heating or microheating has also been reported, but practically stable production was not possible.

  This invention makes it a subject to manufacture continuously the thermoformed food which uses protein like such livestock meat and marine product origin meat as a main raw material.

  Moreover, this invention makes it a subject to provide the lubrication component supply apparatus which supplies a lubrication component to the flow path where the foodstuff with fluidity | liquidity moves.

  In the food production process, “heating” is a very important process for imparting various properties and characteristics to the object to be processed. Therefore, by using various heating methods according to the use and purpose of the object to be processed, it becomes possible to improve the efficiency of production, improve the quality of products, differentiate the products, and the like.

  An example of primary heating at a low temperature around 40-50 ° C. using internal heating such as Joule heating, microwave heating, high frequency heating, etc. for imparting and improving formability of livestock and processed fishery products is there. In such a case, the object to be heated maintains self-fluidity in the heating zone, and using the self-fluidity, for example, it is not possible to perform internal heating while continuously transferring the object to be heated with a pump or the like. It was possible. However, when the viscosity changes depending on the temperature, for example, in the case of foods containing animal salt-soluble protein, the temperature of the heat-denatured gel or higher, that is, in the heating process for the final product, the self-flow of the object to be heated As a result, the tube could not move smoothly through the cylinder.

  Food materials consisting mainly of meat or marine products, especially myofibrillar proteins, mainly salt-soluble proteins such as myosin and actomyosin, are irreversibly changed in structure due to heating. Convert to a strong gel with structure. Therefore, clogging easily occurs in the cylinder.

  While examining the manufacturing method of protein processed foods using an internal heating method, the present inventors can supply a lubricating component between an object to be heated and a cylindrical body, so that the excellent fluidity of the food in the cylindrical body can be obtained. As a result, the method and apparatus of the present invention were completed.

  When the raw material in the cylinder is heated in a temperature zone in which the protein such as 70 to 120 ° C. is heated and denatured and gelled by the internal heating method, the heated object that has lost fluidity due to gelation blocks the flow path, and the cylinder Since the open path of the steam is blocked inside, the pressure inside the cylinder is increased, and a flash phenomenon occurs in which the steam and the object to be heated are ejected all at once, making it impossible to stably discharge the heated object. Here, it has been found that if a lubricant that smoothes the slip exists between the cylinder and the object to be heated, stable discharge of the heated object becomes possible.

The present invention is summarized as lubricating component supply device (1) to (4) of the protein processed food manufacturing side Ho及 beauty for use in the method (5) - (9).

(1) In the production of protein processed foods, which are a mixture of food raw materials containing protein and are continuously heated and coagulated by an internal heating method while moving the mixture having fluidity in a cylindrical body. When the mixture is fed into the cylinder, the mixture moves between the cylinder and the mixture from the lubrication component supply port that opens along the direction in which the mixture moves , and moves along the entire circumference of the cylinder A method for producing a protein-processed food, characterized in that a lubricating component is pressurized and fed along the line .
(2) The lubricating component is any one of edible liquid oil, powdered oil and fat, emulsion, and solid oil. (1) A method for producing a protein processed food.
(3) The method for producing a protein processed food according to (1) or (2), wherein the internal heating method is microwave heating, Joule heating, or high frequency heating.
(4) The method for producing a protein processed food according to any one of (1) to (3), wherein the heating is performed such that the center temperature of the article to be heated is 70 to 120 ° C.
(5) having a cylindrical body that forms a flow path through which fluid food moves;
The cylindrical body is provided with a supply portion that supplies a lubricating component to the periphery of the food that moves in the flow path or to the periphery of the food that comes out of the flow path, and the mixture moves in the flow path. A lubrication component supply device for use in any one of the methods (1) to (4) , wherein the supply port of the lubrication component is opened along the direction of the lubrication component.
(6) The cylindrical body is configured by combining a first cylindrical body and a second cylindrical body,
The first cylinder has a first portion inserted into the second cylinder,
The supply section includes a supply flow path formed by a gap formed between an outer wall surface of the first portion and an inner wall surface of the second cylindrical body, and the supply flow path is connected to the flow path or the cylindrical body. wherein the said feed port opening toward the outlet,
The lubrication component supply device according to (5), wherein the lubrication component filled in the supply channel is supplied from the supply port to the periphery of the food.
(7) The lubrication according to (5) or (6), wherein the cylinder is connected to the transport cylinder of a heating device that continuously heats the fluid food while moving the food in the transport cylinder. Ingredient supply device.
(8) The fluid component food supply apparatus according to any one of (5) to (7), wherein the fluid food product is a protein processed food product containing protein, and the lubricant component includes oil.
(9) The outer wall surface of the first portion has a plurality of protrusions extending along the direction of food movement,
The supply flow path includes an annular flow path that continues along the outer periphery of the first portion, and a linear flow path that extends along the plurality of protrusions.
(6) The lubricating component supply device according to (6), wherein the supply port includes a plurality of supply ports formed at open end portions of the plurality of linear flow paths.

  According to the method for producing a protein processed food of the present invention, the lubricating component fed between the food material and the cylinder functions as a lubricating oil during heating in the cylinder. Therefore, even if the food itself does not contain lipids, the heated object can be smoothly discharged without blocking the inside of the cylinder. In addition, the lubrication component supply device of the present invention has a cylindrical body in which a supply portion for supplying a lubrication component to the periphery of the food that moves in the flow path or the food that has flowed out of the flow path is formed. Even if the food is lowered, the inside of the pipe can be smoothly transferred.

FIG. 1 is a schematic view showing an embodiment of a microwave heating apparatus used when microwave heating is used as an internal heating method. FIG. 2 is a schematic view showing an embodiment of a Joule heating device used when Joule heating is used as the internal heating method. FIG. 3 is a schematic view of an apparatus for vertically forming a heating cylinder and thermoforming it. FIG. 4 is a cross-sectional view showing a lubricating component supply apparatus according to an embodiment of the present invention. FIG. 5 is a cross-sectional view taken along the line X-X ′ in FIG. 4. FIG. 6 is an exploded cross-sectional view of the lubricating component supply apparatus of FIG. FIG. 7 is a schematic view showing an example of use of the lubricating component supply apparatus of FIG. FIG. 8 is a schematic view showing another embodiment of the lubricating component supply apparatus of the present invention. FIG. 9 is a front view of the lubricating component supply device viewed from the outlet side of the flow path in FIG.

  In the present invention, “protein processed food” is a mixture of raw materials containing unheated protein and other raw materials, and is heated at a temperature equal to or higher than the coagulation temperature of the protein, whereby the protein is gelated by heat denaturation. It is a manufactured food. Specifically, it is a food made by heating and coagulating protein such as fish sausage.

  Processed products obtained by heating kneaded meat, which is mainly composed of livestock meat or marine product-derived meat and kneaded with any food material, are commonly used for livestock and processed fishery products, such as hams, sausages and hamburgers. Examples are meat loaf and kneaded products. When these processed products are produced industrially, a molding process including filling an arbitrary mold or casing and a heating process are performed by two independent processes.

  Fish sausages are manufactured by mixing surimi fish, seasonings such as salt and sugar, spices, starches, vegetable oils and other auxiliary materials, pasting them into a synthetic resin casing, and heating them with retort. Then, the paste is not filled in the casing, but is manufactured by heating and solidifying while moving in the cylinder. As a result, fish sausages that do not use a casing can be continuously produced.

  Not only fish sausages but any protein processed food produced by heating and coagulating a raw material having paste-like physical properties from a liquid containing protein can be produced by the method of the present invention.

  “Fish ham and fish sausage quality labeling standards” established by the Ministry of Agriculture, Forestry and Fisheries (established December 19, 2000, Ministry of Agriculture, Forestry and Fisheries Notification No. 1658. Final revision 2008, Ministry of Agriculture, Forestry and Fisheries Notification No. 1368) In the definition of ", meat ham" means "(1) fish meat (including meat of whales and other marine animals; the same shall apply hereinafter), salted meat pieces (hereinafter referred to as" fish meat pieces ") or this. , Meat (pork, beef, horse meat, noodles, goat meat, home and meat or poultry meat), salted meat pieces, vegetable protein (hereinafter “meat”) Seasoned) ”or fat layer (meat-like planted or fat layer is limited to approximately 5 g or more, respectively) Season with spices Filled with casing or mixed with edible oils and fats, binding reinforcing agents, antioxidants, preservatives, etc., and heated (over 50% by weight of fish meat ingredients) The ratio of the weight of fish meat pieces to the raw material is 20% or more, the ratio of the weight to the binder raw material is less than 50%, and the weight ratio of the vegetable protein to the raw material is 20% or less. (2) (1) is cut into blocks or sliced and packaged ".

  The fish sausage is "(1) seasoned fish meat or ground fish meat or added meat minced with seasonings and spices, starch, powdered vegetable Proteins and other binding materials, edible oils and fats, binding reinforcing agents, antioxidants, kneaded with or without preservatives, etc., with a fat content of 2% or more (hereinafter simply “kneading”) Filled casing and heated (the ratio of the weight of the fish meat to the raw material exceeds 50% (percent), and the ratio of the weight of the vegetable protein to the raw material is 20% or less. (The same applies to the special fish sausage section.), (2) (1) cut into blocks or thinly wrapped and packaged.

  In the present invention, “fish meat ham and sausages” include fish ham and sausages of this definition, but raw materials containing 30% by weight or more of fish meat and 2% by weight or more of fat are kneaded together. Includes heat-processed products. Moreover, it is a thing without a casing heated without filling the casing.

  In the present invention, the “protein processed food” includes, in addition to livestock meat and marine products, eggs, milk proteins, and vegetable proteins as main ingredients. Both are the same in that the protein is heated and coagulated by heating, and can be processed food by the same method.

  The raw materials other than the protein raw material may contain anything depending on the purpose. The mixture of raw materials may be in any state from a liquid state to a solid state, but it should be fluid enough to be fed into the cylinder at least at the time of the raw materials.

The internal heating method used in the present invention is a heating method such as microwave heating, Joule heating, or high frequency heating. Methods for heating raw materials and products in the food manufacturing process are classified into an external heating method (direct heating and indirect heating) and an internal heating method. The external heating method requires a heating medium (hot iron) having a temperature higher than the target temperature in order to heat the object to be heated to the target temperature. That is, a temperature difference is required to move the heat energy between the heated object and the heat medium, and it is inevitable that a part of the heated object becomes higher than the heating target temperature. For this reason, in order to avoid overheating, heating with an external heating device requires adjustment of the heating temperature and time, or stirring of the article to be heated. On the other hand, Joule heating and microwave heating, which are internal heating methods, are heated using self-heating of the object to be heated. Therefore, the following features are known.
1) Since there is no heating medium, there is no heating above the set temperature.
2) Since temperature control of the object to be heated is based on electrical control, accurate temperature adjustment is possible.
3) Heating is possible regardless of the viscosity of the food. Also, a liquid with low heat conduction can be heated rapidly.
4) Solid food can be heated evenly.
5) Uniform and quick heating is possible.

  Joule heating is one of internal heating methods also called current heating. In this method, a heated object such as food is directly energized to generate heat due to the electric resistance of the heated object. As an apparatus for joule heating for continuously heating a food having fluidity, an apparatus as disclosed in Patent Documents 1 to 4 and the like can be used. Basically, it has an insulating cylinder and an electrode provided with a pair of electrodes, and the electrode is a Joule heating device connected to a power source. If there is a saucer or a cooling part for receiving heated food by connecting a pump so that an object to be heated can be fed to the apparatus, the apparatus can be used in the production method of the present invention. There are also known techniques for preventing food from burning inside the cylinder even when fluid food is Joule-heated in the cylinder, and providing a temperature sensor for temperature control. These techniques can also be used in the present invention.

  For example, a device having a voltage of 150 to 400 V and a current of about 10 to 30 A can be used.

  Microwave heating is a method of heating by vigorously vibrating an electric dipole such as a water molecule contained in an object to be heated by high frequency, and its principle is widely applied to household microwave ovens. . The apparatus disclosed in Patent Documents 10 to 11 can be used as the microwave heating apparatus. Basically, it consists of a heating cylinder that has high-frequency permeability, for example, a fluororesin-type heating cylinder, and a device that irradiates the cylinder part with high-frequency waves, and a pump is used to continuously feed food ingredients into this cylinder. If there is a saucer or a cooling part for receiving and heating the connected food, the apparatus can be used in the production method of the present invention.

  For example, an apparatus of about 2450 Hz, 200 V, 20 A can be used.

  High-frequency heating is a heating method using an electromagnetic wave having a frequency lower than that of microwave heating, but the apparatus and the theory can be basically the same as those for microwave heating.

  In the present invention, the term “cylinder” refers to a material suitable for internal heating, that is, a microwave and high frequency that can pass through an object to be heated. A tube made of a resistant material is preferred. In addition, a synthetic resin, a silicon resin, a fluorinated resin, or a cylinder whose surface is processed with these materials is preferable because the object to be heated is less likely to adhere. The diameter of the cylinder depends on the heating method and heating energy. In the case of microwave heating, a cylinder having a diameter of 40 mm or less, preferably 30 mm or less is desirable because the microwave half depth of the raw material used in the present invention is not deep. High-frequency heating has a deep half-depth of electromagnetic waves as compared with microwaves, so that a thick cylinder can be used. The shape is preferably a square column rather than a cylinder. In Joule heating, the microwave and the heating principle are different, so theoretically, depending on the size of the heating electrode, a diameter of 200 mm is possible. The length of the cylinder is adjusted to a length that takes into account the internal moving speed of the article to be heated and the necessary temperature.

  An internal heating type heating device is disposed outside the heating cylinder portion. For example, it is an apparatus for microwave heating shown in FIG. 1 or Joule heating shown in FIG.

  In the present invention, a food material containing protein and another food material are mixed. The obtained raw material mixture is deaerated as necessary, and is continuously transferred by a transfer device such as a feed pump, and while being transferred, joule heating, microwave heating / high frequency heating, or a combination of these heating methods Thus, the temperature of the mixture is increased to a temperature arbitrarily set in the range of 70 ° C. or higher and 120 ° C. or lower. The gel formed in the heating cylinder is continuously extruded to obtain a heat-formed processed product. When the heating temperature is 70 ° C. or lower, the protein is not sufficiently denatured by heating and a gel having good physical properties cannot be obtained. Moreover, although gel forms at 120 degreeC or more, a gel structure receives damage under the influence of high temperature, and gel strength falls.

  In the present invention, in the production of a protein processed food using internal heating as described above, it is produced while supplying a lubricating component between the food raw material mixture and the cylinder. Even after a mixture of any food material added to a raw material mainly composed of protein such as livestock meat or marine products meat is gelled by heating, the lubricating component fed between the kneaded meat and the cylinder body, It is possible to reduce the movement friction between the heating cylinder inner wall and the heating gel, and as a result, it is possible to maintain the smooth transferability of the heating gel.

  The salt-soluble protein that constitutes myofibrils contained in livestock meat or marine product-derived meat has the property of being dissolved by adding salt. This salt-soluble protein is a fibrous protein and has an emulsifying action because it has a hydrophobic group and a hydrophilic group in its structure. For this reason, a uniform emulsion can be obtained by adding lipid to kneaded meat that has been sufficiently crushed by adding salt and kneaded.

  Gelation by heating is a phenomenon in which a salt-soluble protein dissolved in a salt changes its three-dimensional structure by heating and is intricately entangled three-dimensionally to form a fine network structure. The salt-soluble protein whose three-dimensional structure has been changed by heating simultaneously decreases the emulsification property, and the salt-soluble protein releases the emulsified lipid once, but the lipid is taken into the fine network structure formed at the same time, Hold. Moreover, the lipid released out of the fine network structure itself functions as a lubricating oil. Therefore, the kinetic friction resistance between the gelatinized salt-soluble protein and the inner wall of the heating device is reduced, the transportability is improved, and the adhesion to the device is also reduced.

  In the present invention, the lubricating component may be any liquid component that can be used for foods such as fats and oils, emulsified fats and oils, water, and alcohols. What is necessary is just to select the fats and oils and emulsified fats and oils with little influence on a taste etc. according to the target foodstuff. Specifically, vegetable oils such as rapeseed oil, soybean oil and palm oil, and emulsified oils such as O / W type and W / O type are preferable. Or the mixture containing fats and oils etc. can also be used as a lubrication component. For example, a mixture in which a large amount of fats and oils is contained in the food material to be manufactured can be used as a lubricating component. That is, when manufacturing sausage, lubricity can be improved without affecting the taste by feeding the kneaded meat added with fats and oils to the sausage raw material between the cylinders as a lubricating component.

  By using the method of the present invention, it is not essential that the processed protein food itself to be produced contains lipids. Naturally, there is no problem even if the food material itself contains lipids. For example, fish sausages contain 2 to 35% by weight of lipid in the raw material, and bamboo rings contain about 0 to 13% by weight of lipid. Even if it is changed, it is discharged smoothly.

  The lubricating component to be supplied is preferably about 0.01 to 1% by weight, particularly 0.1 to 0.5% by weight, based on the food material. The amount of the lubricating component can be appropriately adjusted depending on the type of the food material, the diameter of the cylinder, and the like. The lubrication component can be supplied using the following apparatus.

  A lubrication component supply device according to an embodiment of the present invention includes a cylinder that forms a flow path through which fluid food flows, and the cylinder is around or around the food moving in the flow path. A supply unit for supplying a lubricating component to the periphery of the food that has come out of the flow path is formed.

  In the present invention, the “fluid food” is a substance having fluidity that can be fed into the cylinder at least at the entrance of the lubricating component supply device, and may be of any type from liquid to solid. In particular, the lubricating component supply device of the present invention is suitable for the lubrication of food having a certain viscosity. Some foods have the property that the viscosity changes due to temperature changes, for example, heating in the heating process, or those in which a plurality of raw materials having different viscosities are mixed. May adhere and stay. INDUSTRIAL APPLICABILITY The present invention is suitable for processing food materials including paste meat, eggs and the like containing proteins that gel by heating. Non-gelling materials include physical properties such as miso, physical properties such as cream, physical properties such as koji, high-viscosity foods such as cakes and confectionery, and pharmaceutical raw materials containing ingredients derived from natural products There are pharmaceutical ingredients, health food ingredients, culture media, and the like, which can also be used for lubrication in the processing process of such products. In particular, the lubrication component supply apparatus of the present invention is suitable for lubrication in the processing process of foods containing proteins that do not contain a lot of lipids.

  According to the lubricating component supply apparatus of the present invention, the kneaded meat is gelled by heating even if it is kneaded meat in which the amount of lipid added in the kneaded meat mainly composed of livestock meat or seafood-derived meat is reduced or no lipid is added. After that, it is possible to reduce the moving friction by feeding a lubricating component between the heating cylinder inner wall and the heating gel, and maintain the smooth transferability of the heating gel.

  An embodiment of the apparatus of the present invention will be described in detail with reference to FIGS.

  FIG. 4 is a cross-sectional view showing a lubricating component supply apparatus according to an embodiment of the present invention. FIG. 5 is a cross-sectional view taken along the line X-X ′ in FIG. 4. FIG. 6 is an exploded cross-sectional view of the lubricating component supply apparatus of FIG.

  As shown in FIG. 4, the lubricating component supply device 1 can be used by being fixed between the transport cylinder 4 that forms the flow path 48 and the transport cylinder 5 that forms the flow path 58.

  For example, as shown in FIG. 7, one of the transport cylinders 4 can be a pipe connected to a pump 8 that feeds the raw material of the food, and the transport cylinder 5 is heated to extend into a heating device 9 that heats the food. It can be set as a cylinder. In particular, when the food is a protein processed food that gels by heating, the food can be smoothly transferred by connecting the lubricating component supply device 1 to the transport cylinder 5 that continues into the heating device 9.

  Further, for example, even if the transport cylinder 4 is for transferring a protein processed food heated by external heating, and the transport cylinder 5 is a molded cylinder used for the molding process, the lubricating component supply device 1 is The food can be transported smoothly.

  The lubricating component supply apparatus 1 has a cylindrical body 10 that forms a flow path 11 through which fluid foods move. The cylindrical body 10 is formed with a supply portion 16 that supplies a lubricating component to the periphery of the food product that has flowed out of the flow path 11. The cylindrical body 10 is configured by combining the first cylindrical body 2 and the second cylindrical body 3.

  The first cylinder 2 has a first part 20 inserted into the second cylinder 3 and a second part 22 connected to the connecting part 40 of the transport cylinder 4. As shown in FIG. 5, the first cylindrical body 2 has a circular cylindrical shape with both inner and outer cross sections, and as shown in FIG. 6, the first opening 12 and the second opening are formed at both ends. Part 13. The first cylinder 2 has a first inner wall surface 28 having the same inner diameter from the first opening 12 to the second opening 13, and the first inner wall 28 forms the flow path 11.

  The first opening 12 is an inlet of the flow path 11 through which the food flows into the lubricating component supply apparatus 1, and the second opening is an outlet of the flow path 11 through which the food flows out from the lubricating component supply apparatus 1. The first opening 12 has the same inner diameter as the opening 44 of the transport cylinder 4, and the second opening 13 has a smaller inner diameter than the opening 54 of the transport cylinder 5.

  The first outer wall surface 26 of the first cylindrical body 2 has a uniform outer diameter of the first portion 20 and a first portion of the second portion 22 that is expanded from the end portion of the first portion 20 by a step portion 29. The second portion 22 further includes a connecting portion 24 having a maximum outer diameter protruding in a flange shape around the first opening 12. The connecting portion 24 is connected to a connecting portion 40 similarly formed in a flange shape at an end portion of the adjacent transport cylinder 4 by a clamp 42 with a sealing material interposed therebetween. The outer diameter of the first outer wall surface 26 in the first portion 20 has an outer diameter that is smaller than the opening 54 of the transport cylinder 5 at least at the opening end thereof.

  The second cylinder 3 includes a third part 30 that receives and fits the first part 20 of the first cylinder 2, and a fourth part 32 that forms a part of the lubrication component supply unit 16. Have. As shown in FIG. 5, the second cylindrical body 3 has a cylindrical shape whose inner and outer cross sections are circular, and a fourth opening formed in the third portion 30 as shown in FIG. 31 and a third opening 35 formed in the fourth portion 32.

  The second outer wall surface 33 of the second cylindrical body 3 has the same outer diameter over almost the entire length except for the connecting portion 34 having the maximum outer diameter protruding in a flange shape around the third opening 35. The connecting portion 34 is connected to the connecting portion 50 formed in a flange shape at the end of the transport cylinder 5 by a clamp 52 with a sealing material interposed therebetween.

  The third portion 30 has a third inner wall surface 39, the fourth portion 32 has a second inner wall surface 36, and the third inner wall surface 39 expands in diameter at the step portion 37, and the second inner wall surface 39. Continue to 36. The diameter of the third inner wall surface 39 is substantially the same as the outer diameter of the first portion 20 of the first cylindrical body 2, and the diameter of the second inner wall surface 36 is formed larger than the outer diameter of the first portion 20. A gap is formed between the first outer wall surface 26 and the first outer wall surface 26. The inner diameter of the second inner wall surface 36 is the same as the inner diameter of the opening 54 of the transport cylinder 5.

  The supply unit 16 is a supply made of an annular gap formed between the first outer wall surface 26 of the first portion 20 in the first cylinder 2 and the second inner wall surface 36 of the second cylinder 3. A flow path 18, a supply port 14 in which the supply flow path 18 opens toward the second opening 13 that is an outlet of the cylindrical body 10, and a supply cylinder 17 that injects a lubricating component into the supply flow path 18. Can be included. The lubricating component filled in the supply channel 18 is supplied from the supply port 14 to the periphery of the food.

  One end of the supply cylinder 17 pressurizes and supplies the lubrication component to the supply cylinder 17 so that at least the food does not flow into the supply flow path 18 from the lubrication component pump 19 shown in FIG. The other end of the supply cylinder 17 is connected to a supply hole 38 penetrating from the second outer wall surface 33 of the fourth portion 32 of the second cylinder 3 to the second inner wall surface 36, and lubricates the supply flow path 18. Fill the ingredients. The lubricating component filled in the supply flow path 18 moves along the first outer wall surface 26 and is pushed out in the direction of arrow B from the annular supply port 14 formed around the second opening 13. The lubricating component pushed out from the supply port 14 is supplied to the periphery of the food that moves in the transport cylinder 5 and lubricates the movement of the food with respect to the inner wall surface 56.

In the present embodiment, the supply port 14 is formed at the opening end of the cylindrical body 10. However, the supply port 14 is not limited thereto, and may be formed at a position where the food that moves the transport cylindrical body 5 can be lubricated. may be provided to further shorten a flow path 18 in the middle of the flow path 11, it is possible to supply the lubricating component to ensure that this around the food to move within the channel 11. Further, the supply flow path 18 may be formed so as to extend beyond the opening 54 into the flow path 58. In this case, the supply port 14 opens into the transport cylinder 5, but the lubricating component is passed through the flow path. 58 can be fed around food moving in the area.

  As shown in FIG. 7, the cylinder 10 can be connected to the transport cylinder 5 of the heating device 9 that continuously heats the fluid food while moving the food in the transport cylinder 5. The heating device 9 can have a configuration in which an internal heating device such as a microwave heating mechanism or a Joule heating mechanism or an external heating device is disposed around the transport cylinder 5 connected to one end of the cylinder 10. In that case, while the food moves inside the transport cylinder 5, the food serving as the article to be heated can be moved inside the transport cylinder 5 while being heated. For example, in the case of protein processed foods, kneaded meat, which is fluid food, is transferred from the flow path 48 in the transport cylinder 4 in the direction of arrow A by the meat feed pump 8, passes through the cylinder 10, and is heated. For example, oil or fat as a lubricating component is fed from the lubricating component supply apparatus 1 to the flow path 58 in the transport cylinder 5 which is a body, and between the kneaded meat and the inner wall surface 56 of the transport cylinder 5 by the arrow B. It can supply to a direction and can be heated to desired temperature in a temperature range of 70 degreeC or more and 120 degrees C or less.

  The kneaded meat gelled by heating continues from the heating device 9 without losing its transportability by the lubricating component supplied from the lubricating component supply device 1 even if the lipid contained in itself is small or contains no lipid. It is thermoformed and extruded. As a result, the discharge stability of the protein processed food is imparted, and as a result, a desired processed product is continuously obtained.

  The inner diameter of the cylindrical body 10 of the lubricating component supply apparatus 1 of the present invention is appropriately selected according to the type of food such as seafood surimi, fallen meat, and minced meat, so that products of various diameters can be easily and continuously produced. be able to. In the present embodiment, the first cylindrical body 2 and the second cylindrical body 3 are cylindrical. However, the present invention is not limited to this, and may have other shapes, for example, a polygonal cylindrical shape. Alternatively, the cross section of the first cylinder 2 and the cross section of the second cylinder 3 may not be similar.

  Another embodiment of the present invention will be described in detail with reference to FIGS.

  FIG. 8 is a schematic view showing another embodiment of the lubricating component supply device 1a of the present invention. FIG. 9 is a front view of the lubricating component supply device 1a as viewed from the outlet side of the flow path 11 in FIG. Components common to the lubricating component supply device 1 in FIGS. 4 to 7 will be described with the same reference numerals.

  The lubricating component supply device 1a includes a first cylinder 2a and a second cylinder 3a, and can be connected to the transport cylinders 4 and 5 in the same manner as in FIGS. In FIG. 8, only the second cylinder 3a is shown in cross section, and the shape of the supply section 16 in the first cylinder 2a is shown in an easily understandable manner. The first outer wall surface 26 of the first portion 20 has a plurality of protrusions 26 a extending along the moving direction A of the food, and the supply channel is an annular channel that continues along the outer periphery of the first portion 20. 18a and a plurality of linear flow paths 18b extending along the plurality of protrusions 26a, and the supply port 14 has a plurality of supply ports 14a formed at the open ends of the plurality of linear flow paths 18b. including.

  The first cylinder 2a has a fifth part 22a inserted into the second cylinder 3a between the first part 20 and the second part 22 inserted into the second cylinder 3a. The fifth portion 22a is connected to the first portion 20 with a reduced diameter at the step portion 29a. The second cylinder 3a includes a third part 30 that receives and fits the fifth part 22a of the first cylinder 2, and a fourth part 32 that forms a part of the supply portion 16 of the lubricating component. Have. The third portion 30 and the fourth portion 32 have a second inner wall surface 36a formed with one inner diameter.

  The lubricating component introduced into the annular supply channel 18a from the supply cylinder 17 of the supply unit 16 through the supply hole 38 is supplied to a plurality of, for example, 12 linear channels 18b partitioned by 12 projections 26a. The 12 supply ports 14a are pushed out along. By providing the plurality of supply ports 14a in this way, the lubricating component can be evenly extruded without being biased over the entire circumference.

  Moreover, in this Embodiment, although the protrusion 26a was formed in the outer wall of the 1st cylinder 2a, it is not restricted to this, For example, you may form the protrusion 26a in the inner wall of the 2nd cylinder 3a. However, the linear flow path 18b formed by the protrusion 26a may be spiral.

  As described above, the embodiments of the present invention have been described in detail. However, the present invention is not limited to the above-described embodiments, and modifications can be made without departing from the gist of the present invention. This will be easily understood by those skilled in the art. Accordingly, all such modifications are intended to be included in the scope of the present invention.

  In the method of the present invention, when heating by the internal heating method, the heating cylinder is installed vertically or substantially vertically (tilt within 15 degrees), and the mixture is fed from the bottom to the top in the cylinder. However, more stable production can be performed by using together with a method of performing heat molding (vertical direction discharge method). That is, as shown in FIG. 3, the heating cylinder is installed and heated by a manufacturing method.

  By using the vertical discharge method, steam generated in the cylinder during heating moves in the cylinder opposite to the direction of gravity, that is, in the upper part, like the chimney. Furthermore, since the object to be heated also moves upward in the cylindrical body, the direction of movement of the vapor generated inside coincides with the moving direction of the object to be heated. As a result, it is possible to stably discharge the object to be heated without causing internal retention of the vapor. The steam rising along the heating cylinder wall surface has a function of reducing the dynamic frictional resistance between the cylinder wall surface and the object to be heated and assisting the smooth movement of the object to be heated.

  In addition, by using the vertical direction discharge method, the object to be heated in the heating cylinder always receives its own weight proportional to the long axis length of the heating cylinder due to gravity, and the internal pressure increases. For this reason, the boiling point of the water contained in the raw material is increased, and the water can be stably heated to a temperature higher than normal pressure. Furthermore, it suppresses that the vapor | steam generate | occur | produced in a heating cylinder and a to-be-heated object are heated and expanded by heating, and results in contributing to the stable discharge of to-be-heated object.

  When used in combination with the vertical discharge method, the present invention is “a mixture containing protein, lipid, and moisture, and is continuously heated by an internal heating method while moving the fluid mixture in the cylinder. In the production of protein processed foods to be solidified and molded, when the mixture is fed into the cylinder, the lubricant is fed between the cylinder and the mixture, and the cylinder is vertical or substantially vertical (15 degrees) The method for producing a protein-processed food, wherein the heat-molding is performed while the mixture is sent from the bottom to the top of the cylinder.

  The production method of the present invention can be carried out according to the following procedure, taking fish and livestock sausages as an example.

  Livestock meat or marine product-derived meat containing salt-soluble protein derived from myofibrils is used as a main raw material, and this is subjected to a kneading machine such as a silent cutter and sufficiently cut. The temperature at this time is preferably kept as low as possible, and is preferably about 10 ° C. Salt is added to this to sufficiently dissolve the salt-soluble protein derived from myofibrils contained in the raw material. After this, starch, vegetable protein, spices, seasonings, emulsifiers, etc. are added as needed, and further 2 to 35% by weight lipid of the kneaded meat is added. Lipids may be edible lipids such as vegetable oil, hydrogenated oil, lard, and beef tallow. After adding the lipid, the mixture is further sufficiently kneaded to uniformly disperse and emulsify the added lipid. A deaeration process is performed as necessary during kneading.

  While continuously feeding this kneaded meat to the heating cylinder with a meat feed pump or the like, using the above-described lubricating component supply device, while feeding a lubricating component such as vegetable oil between the kneaded meat and the cylinder, 70 ° C. or higher Joule heating, microwave heating, high-frequency heating, or a combination thereof is performed to a desired temperature in a temperature zone of 120 ° C. or lower. Heating, heating in a plurality of stages as necessary, and adjustment of the heating rate during heating are also possible, and can be freely adjusted to obtain optimum physical properties.

  The kneaded meat that has been gelled by heating is continuously thermoformed and extruded from the heating device by the lubricating component without losing transportability, and a desired processed product is continuously obtained.

  As livestock meat or marine products-derived meat, sausages of various diameters can be easily and continuously produced from raw fish and shellfish, minced meat, and minced meat.

  Examples of the present invention will be described below, but the present invention is not limited thereto.

  A fish sausage paste was prepared according to the formulation shown in Table 1. The components shown in Table 2 were used as the lubricating components.

  The output of the magnetron was adjusted using a continuous microwave heating device manufactured by Seiden Co., Ltd. so that the heating temperature was 85 ° C. at the center temperature of the discharged heated object. In the continuous processing of microwave heating, a microwave heating device was used in which a microwave generator (magnetron) was installed at a phase of 120 degrees in each section divided into three by a metal wall on the outer periphery of the cylinder ( FIG. 1). Heat forming was performed by a vertical direction discharge method (FIG. 3). As the cylinder for heating the kneaded meat, a fluororesin tube having a diameter of 23 mm was used.

  The results are shown in Table 3. The discharge stability was judged based on whether the fish sausage could be stably produced by microwave heating. ○ indicates that stable continuous production was possible. Δ indicates that water vapor protrudes, the sausage pulsates and is not uniform, or partly overheated. The quality was judged by the uniformity of the sausage heating state.

  Since the formulation used in this example does not contain any fats and oils, it is clogged immediately without a lubricating component and cannot be continuously produced. However, as shown in Table 3, the lubricating component is supplied. As a result, continuous production was possible in both cases. In particular, the supply of fats and oils and emulsified fats and oils was preferred. By the method of this invention, the protein processed food which does not contain fats and oils can be manufactured continuously.

  Meat meat (for lubricating ingredients) with 4.1% by weight of rapeseed white squeezed oil (manufactured by J Oil Mills) and 3.7% by weight of F-3 oil (manufactured by ADEKA) added to fish sausage ground meat of the same composition as in Example 1 Prepared). A fish sausage was produced in the same manner as in Example 1 by supplying the meat (fat for lubricating component) to which fats and oils were added instead of the lubricant component of Example 1.

  It was confirmed that the discharge stability and quality were both good, and the kneaded meat containing a large amount of fat and oil was also effective as a lubricating component.

  A fish sausage was manufactured by adjusting the voltage and current so that the center temperature of an object to be heated was 85 ° C. using a ring-type electrode joule heating device manufactured by Izumi Food Machinery. The equipment used is a device of the type in which electrodes are provided in pairs on a cylinder (FIG. 2). As with microwave heating, smooth discharge was possible by supplying a lubricating component.

  In addition to the lubricating components shown in Table 2, the same tests as in Example 1 were performed using solid fats and oils that were solid at room temperature. In this case, the lubricating component supply device and its piping are maintained at a temperature equal to or higher than the melting point of the lubricating component by using an arbitrary heating device such as an electric heater. The solid fat used is shown in Table 4. As a result, the same results as in Example 1 were obtained even when solid fat was used.

  Internal heating is characterized by the efficient conversion of electrical energy into thermal energy, which can be used to reduce fossil fuel consumption and global warming gas, and is useful for various food processing industries. A method can be provided. By the production method of the present invention, it is possible to continuously produce various protein-containing foods, including fish sausages that have been conventionally filled in casings and the like.

DESCRIPTION OF SYMBOLS 1 Lubrication component supply apparatus, 1a Lubrication component supply apparatus, 2 1st cylinder, 2a 1st cylinder, 3 2nd cylinder, 3a 3rd cylinder, 4 transport cylinder, 5 transport cylinder ( Heating cylinder), 8 pump, 9 heating device, 10 cylinder, 11 channel, 12 first opening (channel inlet), 13 second opening (channel outlet), 14 supply port, 14a supply port, 16 supply unit, 17 supply cylinder, 18 supply channel, 18a annular channel, 18b linear channel, 20 first part, 22 second part, 22a fifth part, 24 connecting part, 26th 1 outer wall surface, 26a protrusion, 28 first inner wall surface, 29 step portion, 29a step portion, 30 third portion, 31 fourth opening portion, 32 fourth portion, 33 second outer wall surface, 34 connection Part, 35 3rd opening part, 36 2nd inner wall surface, 36a 2nd inner wall surface, 37 step part, 38 Supply hole, 39 3rd inner wall surface, 40 connection part, 42 clamp, 44 opening part, 46 inner wall part, 48 flow path, 50 connection part, 52 clamp, 54 opening part, 56 inner wall surface, 58 flow path, A arrow , B arrow

Claims (9)

In the production of protein processed foods, which is a mixture of protein-containing food ingredients and is continuously heated and coagulated by an internal heating method and extruded while moving the fluid mixture within the cylinder. When the mixture is fed into the cylinder, the lubrication component supply port opened along the direction in which the mixture moves is located between the cylinder and the mixture and along the direction in which the mixture moves over the entire circumference of the cylinder. A method for producing a protein-processed food, wherein the lubricating component is pressurized and fed.   The method for producing a protein processed food according to claim 1, wherein the lubricating component is any one of edible liquid oil, powdered oil and fat, emulsion and solid oil.   The method for producing a protein-processed food according to claim 1 or 2, wherein the internal heating method is microwave heating, Joule heating, or high-frequency heating.   The method for producing a protein processed food according to any one of claims 1 to 3, wherein the heating is performed so that the center temperature of the article to be heated is 70 to 120 ° C. It has a cylinder that forms a flow path through which fluid food moves,
The cylindrical body is provided with a supply portion that supplies a lubricating component to the periphery of the food that moves in the flow path or to the periphery of the food that comes out of the flow path, and the mixture moves in the flow path. The lubricating component supply device for use in the method according to any one of claims 1 to 4 , further comprising the supply port for the lubricating component that is opened along a direction in which the lubricating component is supplied. The cylinder is configured by combining a first cylinder and a second cylinder,
The first cylinder has a first portion inserted into the second cylinder,
The supply section includes a supply flow path formed by a gap formed between an outer wall surface of the first portion and an inner wall surface of the second cylindrical body, and the supply flow path is connected to the flow path or the cylindrical body. wherein the said feed port opening toward the outlet,
The lubrication component supply device according to claim 5, wherein the lubrication component filled in the supply channel is supplied from the supply port to the periphery of the food.   The lubrication component supply apparatus according to claim 5 or 6, wherein the cylinder is connected to the transport cylinder of a heating device that continuously heats a fluid food while moving the food in the transport cylinder.   The lubrication component supply apparatus according to any one of claims 5 to 7, wherein the fluid food is a protein processed food containing protein, and the lubricating component contains oil. The outer wall surface of the first part has a plurality of protrusions extending along the moving direction of the food,
The supply flow path includes an annular flow path that continues along the outer periphery of the first portion, and a linear flow path that extends along the plurality of protrusions.
The lubricating component supply device according to claim 6, wherein the supply port includes a plurality of supply ports formed at open end portions of the plurality of linear flow paths.