JPH01132357A - Method for preparation of fish paste product and apparatus therefor - Google Patents

Abstract

PURPOSE:To enable the preparation of a food having palatability same as conventional fish sausage prepared by heat-treating a raw material in a state stuffed in a casing, by using a twin-screw extruder for the mixing, kneading and transfer of raw material. CONSTITUTION:A mixed raw material produced by mixing ground fish meat, an additive and water is charged through a raw material charging port 6 into a barrel 7 of a twin-screw extruder 3 having a pair of completely intermeshed screws 8 rotating in opposite directions. The raw material is mixed, kneaded and transferred in the barrel 7 under cooling with a water-cooled jacked 11. The transferred kneaded mixture is heated and formed by a heating die 14 provided with a heater 15 and the formed product is extruded under cooling with a cooling die 17 provided with a water-cooled jacket 19. A fish paste product having the same palatability as that of conventional fish sausage prepared by the heat-treatment of the raw material after being stuffed in a casing can be prepared with a simplified process in high efficiency.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method and an apparatus for producing paste products such as fish sausage and kamaboko made from ground fish such as walleye cod as a main ingredient, and in particular, The present invention relates to a method and apparatus for producing fish paste products using a twin-screw extruder.

(Prior Art) Fish paste products such as fish sausage and kamaboko have become very useful in the diet as low calorie and high protein foods. When producing such fish paste products, the following method has conventionally been generally adopted.

That is, for example, when manufacturing fish sausage,
First, the raw material, ground pollack, and additives such as starch, spices, and seasonings, and water are put into a meat kneading machine.
Knead to make a viscous paste. This is then sucked into a pipe, sent to an automatic filling and ligating machine, and packed into casings. After passing the fish sausage stuffed into casings through a washing machine with showering water,
An automatic sterilizer is used to continuously heat and sterilize the material so that the temperature at the center is maintained at approximately 90°C. Then,
Cool in a cooling water tank and dry in a cold air dryer. After a sorting inspection, the products are packaged using a packaging machine.

However, such a method for producing fish sausage requires the installation of a large number of facilities, and has the problem of requiring a great deal of labor and time to go through each step.

For this reason, recently, Japanese Patent Application Laid-Open No. 61-1191
As shown in Japanese Patent Publication No. 72, Japanese Unexamined Patent Publication No. 61-25463, etc., a method of producing fish paste products using a twin-screw extruder has come to be adopted.

In each of these methods, the raw materials are put into the barrel of a twin-screw extruder, and after being crushed, mixed, and pressure-heated in the barrel, the raw materials are shaped and extruded using a die.

(Problems to be Solved by the Invention) By the way, it is well known that when spices, seasonings, starch, water, etc. are added to minced fish meat and heated to about 90° C., it solidifies. For this reason, when the raw material is heated in the barrel of a twin-screw extruder as shown in the above publication, heat generated by the shearing action of the screw is also added, so the raw material solidifies in the barrel. It turns out. When solidified in this way, the solidified material is crushed by the shearing force of the screw and becomes crumbly while being transported within the barrel. If the shape of the screw and operating conditions are appropriately selected, solidification of the raw material can be suppressed, but in that case, the raw material will be organized into a fibrous structure, and the resulting product will have a fibrous structure. It becomes rich. For this reason, the paste products obtained by the production method using such a twin-screw extruder are completely new food products with a texture that is different from conventional fish sausages, etc., which are made by packing raw materials into a casing and solidifying them by heating. It becomes.

In addition, such raw materials contain a high moisture content of 60 to 80% and are extremely sticky, and when the solidified raw materials are filled into the die, the resistance becomes extremely high, so it is difficult to use a twin-screw extruder. However, a method using a boat-type screw cannot be applied to the production of fish paste products.

The present invention has been made in view of these problems, and its purpose is to create a fish paste product that has a texture similar to fish sausage, etc., which is obtained by packing raw materials into casings and then heat-treating them as in the past. However, by using a two-screw extruder, it is possible to efficiently manufacture the product in an extremely simplified process.

(Means for Solving the Problems) In order to achieve this object, the present invention uses a two-screw extruder having fully intermeshing screws that rotate in opposite directions.

In the method of the present invention, a raw material containing ground fish meat, additives, and water is put into the barrel of the twin-screw extruder, mixed, kneaded, and conveyed while cooling in the barrel, and then, The transported kneaded material is heated, solidified, molded and sterilized, and then extruded while being cooled.

Further, the apparatus of the present invention is constituted by the above-mentioned two-screw extruder and a quantitative supply device capable of supplying a fixed amount of raw material into the barrel of the two-screw pressure extruder. The barrel of the twin-screw extruder is equipped with a cooling device that can cool the raw material inside. Further, a heating die is attached to the tip of the barrel for heating and molding the transported kneaded material, and a cooling die is attached to the tip of the heating die for extruding the heated molded material while cooling it.

(Function) With this configuration, the raw materials introduced into the barrel of the twin-screw extruder are mixed in a cooling atmosphere,
Since the material is kneaded and transported, even if heat generated by the shearing force of the screw or the like is applied, the temperature will not rise to the solidification temperature. Therefore, it is transported in a viscous state. Then, by being heated and molded in that state,
It solidifies without becoming organized, ensuring a texture similar to that of conventional pasted products such as fish sausage. Next, by extruding while cooling, the elution of the fat and oil bones contained in the raw material is prevented, and a product with good handling properties such as bagging in the next process can be obtained.

Furthermore, by using the screws of the two-shaft extruder as fully meshing screws that rotate in different directions, a strong conveying force can be obtained, so that these steps can be carried out smoothly.

(Example) Hereinafter, the present invention will be explained in detail using the drawings.

The figures show an embodiment of the apparatus for producing fish paste products according to the present invention. Fig. 1 is a vertical cross-sectional side view showing the overall structure, and Fig. 2 shows a biaxial extruder constituting the apparatus. FIG. 3 is a plan view partially showing the screw.

As is clear from FIG. 1, this fish meat paste manufacturing apparatus is comprised of a quantitative feeder 2 and an extruder 3 installed on a pedestal 1. The metering feeder 2 supplies the raw material input into the hopper 4 at a constant speed, and its supply port 5 is positioned above the raw material input port 6 provided on the upper surface of the base end of the extruder 3. ing.

The extruder 3 has two screws 8.
This is a two-shaft extruder in which screws 8 and 8 are arranged in parallel, and the screws 8, 8 are of a fully interlocking type having trapezoidal threads as shown in FIG. The screws 8.8 are driven to rotate in opposite directions by a motor 9 and a speed reducer 10 installed on the pedestal 1. That is, the screw 8.8 is a fully meshing screw that rotates in different directions.

The raw materials in the barrel 7 are mixed and kneaded by the rotation of the screws 8, 8, and are conveyed to the tip side of the barrel 7, that is, to the left side in FIG.

The barrel 7 has a water cooling jacket 11 over its entire length.
is provided, and a thermometer 12 is attached at an appropriate position. The water cooling jacket 11 is provided with a cooling water supply port and a cooling water discharge port, and by circulating the cooling water, the barrel 7 can be cooled to an appropriate temperature. In this way, this water cooling jacket 11 and the cooling water circulation device that circulates cooling water through the water cooling jacket 11 constitute a cooling device that can cool the raw material in the barrel 7. The temperature is then monitored by a thermometer 12.

A heating die 14 having a nozzle hole 13 with a predetermined cross section is attached to the tip of the barrel 7. This heating die 14
A heater 15 is provided to surround the nozzle hole 13. This heater 15 heats and solidifies the viscous raw material passing through the heating die 14, thereby shaping the raw material into a predetermined cross-sectional shape. Further, a thermometer 16 is attached to the heating die 14 to monitor its temperature.

A cooling die 17 is attached to the tip of the heating die 14. This cooling die 17 is provided with a water cooling jacket 19 around a nozzle hole 18 through which the product is extruded.
Cooling water is also circulated through the water cooling jacket 19. The nozzle hole 18 of the cooling die 17 has the same cross-sectional shape as the nozzle hole 13 of the heating die 14.

A thermometer 20 is also attached to this cooling die 17 to monitor its temperature.

Next, a process for manufacturing fish sausage using the manufacturing apparatus configured as described above will be described.

First, add spices to frozen fish meat, such as ground walleye pollock, and
Additives such as seasonings and starch and water are added and mixed uniformly using a silent cutter to obtain a mixed raw material. Then, this mixed raw material is put into the hopper 4 of the quantitative feeder 2.

Then, the raw material is quantitatively supplied into the barrel 7 from the raw material input port 6 of the twin-screw extruder 3 by a quantitative feeder 2 which is a quantitative feeding device.

This operation is carried out in such a way that the temperature of the raw material does not rise above 15°C. Preferably, the temperature is maintained within the range of 0 to 10°C. If the raw material temperature exceeds 5° C. for a month, so-called "surimi sagging" occurs, and the surimi loses its stickiness and viscosity, making it impossible to obtain high-quality fish sausage.

The raw materials fed into the barrel 7 of the twin-screw extruder 3 are mixed and mixed by a rotating screw 8°8.
It is conveyed to the tip side of the barrel 7 without being kneaded. At this time, cooling water is poured into the water cooling jacket 11 of the barrel 7 while monitoring the thermometer 12 so that the temperature of the raw material does not rise above 5°C due to the heat generated by the shearing action of the screw 8.8. is circulated to sufficiently cool the barrel 7. As a result, the raw materials are mixed and kneaded while maintaining their stickiness and consistency.

The kneaded material thus transported to the tip side of the barrel 7 is then filled into the nozzle hole 13 of the heating die 14. and,
It is heated to 90° C. or higher by the heater 15. Then,
The viscous kneaded material is solidified and molded into a shape corresponding to the cross-sectional shape of the nozzle hole 13. Furthermore, sterilization is performed by the heating.

Next, the heated molded product is conveyed to a cooling die 17, where it is cooled to 10 to 60°C, preferably 20 to 30°C. This cooling is performed to solidify the fats and oils contained in the raw materials because they will dissolve if the temperature is 60° C. or higher. Moreover, the cooling also improves the handling of the product during the next process, such as bagging.

The thus cooled molded product is extruded from the nozzle hole 18 of the cooling die 17 as a fish sausage product.

During this time, the screw 8 of the twin-shaft extruder 3
．． Since 8 is a fully meshing screw that rotates in different directions, its conveying force is strong. Therefore, even though the raw material is sticky and a large resistance is applied due to the solidified raw material being filled in the heating die 14 and the cooling die 17, the conveyance of the raw material is carried out smoothly. According to experiments by the inventors, screws with ball screws or trapezoidal screws that rotate in the same direction,
Although it was not possible to convey such raw materials even with a fully intermeshing screw, it was confirmed that a fully intermeshing screw that rotates in different directions enables good conveyance.

The fish sausage obtained in this way is transported while the raw material remains viscous and is solidified and molded in that state, so it cannot be obtained by filling the paste with casings and heating and solidifying them as in the past. It has exactly the same texture as a fish sausage. Moreover, the production can be carried out efficiently through extremely simplified processes using a twin-screw extruder.

Next, an example will be described in which fish sausage was actually manufactured using the fish paste product manufacturing apparatus as described above. The twin-screw extruder used for its production was a food-use twin-screw extruder (product name: TEX-52) manufactured by the applicant company.
F).

As a raw material, we use frozen minced pollock cod, to which we add spices, seasonings, and starch as additives.
Further water was added and mixed using a silent cutter. Then, this mixed raw material was quantitatively fed to a two-screw extruder at a rate of 20 to 50 kg/h. The operating conditions of the twin-screw extruder were such that the screw rotation speed was 40 to 200 rpm and the barrel temperature was maintained at 5 to 10°C. A cylindrical heating die with an inner diameter of 30 mm and a length of 600 mm was used, and the temperature was maintained at 90 to 120°C. In addition, a cylindrical cooling die with an inner diameter of 30 mm and a length of 300 mm was used, and the temperature was 20~20 mm.
It was maintained at 40°C.

The fish sausage obtained by extrusion using this twin-screw extruder has exactly the same texture as the conventional fish sausage produced by filling a casing with paste and then heating it to solidify it. there were.

(Effects of the Invention) As is clear from the above description, according to the present invention, when mixing, kneading, and conveying raw materials in the barrel portion of a twin-screw extruder, heat generated due to the shearing action of the screw can be used. The material is cooled so that the temperature does not rise to the solidification temperature, and only when it is molded with a die is it heated above the solidification temperature to solidify.
The raw material is molded in a viscous state and then solidified, making it possible to obtain a fish paste product with a texture similar to that of fish sausages, etc., which are conventionally packed with raw materials in casings and solidified by heating.

Since the product is manufactured using a twin-screw extruder with fully intermeshing screws that rotate in different directions, the raw material has high stickiness and viscosity, and the raw material does not solidify in the die. Nevertheless, raw materials can be transported reliably, and production can be carried out continuously at low cost using extremely simple equipment.

[Brief explanation of the drawing]

FIG. 1 is a longitudinal sectional side view showing an embodiment of a fish paste manufacturing apparatus according to the present invention, and FIG. 2 is a plan view partially showing a screw of a twin-shaft extruder constituting the manufacturing apparatus. 2...Quantitative feeder (quantitative supply device) 3...Two-screw extruder 6...Raw material input port a...Barrel 8...Screw 11
...Water cooling jacket (cooling device) 14...Heating die 15...Heater 17...Cooling die 19...Water cooling jacket patent applicant Japan Steel Works, Ltd.

Claims (2)

[Claims] (1) A raw material mixture of minced fish meat, additives, and water is put into the barrel of a twin-screw extruder with fully interlocking screws that rotate in different directions, and the raw material mixture is cooled in the barrel. A method for producing a fish paste product, which comprises mixing, kneading, transporting, heating and molding the transported kneaded product, and then extruding the heated molded product while cooling. (2) Equipped with a twin-screw extruder that mixes, kneads, and transports raw materials using a pair of screws installed in a barrel, and a quantitative supply device that can supply a fixed amount of raw materials into the barrel of the twin-screw extruder, The screws of the twin-screw extruder are fully intermeshing screws that rotate in different directions, and the barrel of the twin-screw extruder is provided with a cooling device capable of cooling the raw materials being mixed, kneaded, and conveyed therein. A heating die is attached to the tip of the barrel to heat and shape the kneaded material conveyed by the screw, and the molded product formed by the heating die is extruded while cooling. Fish paste manufacturing equipment equipped with a cooling die.