JPH0120854B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel and useful method for organizing fish and shellfish into planar, rod-like, cylindrical, etc. shapes.

Fish and shellfish are extremely useful in modern diets as low-calorie, high-protein foods.

The present invention was made in order to develop a new processing method for fish and shellfish, which are low-calorie, high-protein foods that match modern dietary habits. This was done with the aim of developing a method to do so.

The inventors of the present invention first focused on the organization of surimi from the perspective of processing machines and processing equipment, and as a result of conducting extensive testing and research on equipment not only in Japan but also in Western countries, It was possible to organize it by processing it with a router. (Patent Application No. 59-143277) Furthermore, the present inventors conducted research in search of organized fish and shellfish with good workability, and found that they could process fish and shellfish using a biaxial extruder equipped with a die having various induction nozzles. Through processing, they succeeded in extracting organized fish and shellfish in various shapes.

The present invention processes fish and shellfish, or fish and shellfish with marine beef and/or mixed additives, using a biaxial extruder equipped with a die having a flat, circular, or double cylindrical induction nozzle. This is a method for organizing fish and shellfish, which is characterized by organizing fish and shellfish into shapes such as planar, rod-like, and cylindrical shapes.

In the present invention, not only fish and shellfish alone can be advantageously organized, but also fish and shellfish mixed with 1 to 30% of other additives can be advantageously organized. It has been found that even better results can be obtained by incorporating marine beef and/or soybean protein.

The fish and shellfish that can be processed in the present invention include small fish as they are, minced fish, minced fish, half-fish meat meal, small fish such as sardines, large fish with the head and internal organs removed, clams, and clams. , shellfish such as oysters, etc., and these may be used alone, in mixtures, or in combination with other additives.

In the present invention, it is essential to use a twin-screw extruder equipped with a die having various induction nozzles.
Equipment that is equipped with a twin-screw screw, die, barrel, die heating device, and cooling device, and that can process each process of mixing, compression, kneading, crushing, shearing, heating, and sterilization in one unit. , all types can be used. Examples of twin-shaft extruders include feeders, barrels,
Twin screw screw, die, barrel heating heater,
A twin-screw extruder made by Kowa Kogyo Co., Ltd. consisting of a cooling jacket.
extruder) is preferred.

A biaxial extruder equipped with a die having various induction nozzles, which is a feature of the present invention, can be shaped into a flat, circular or double cylindrical shape, either integrally with the die of the above-mentioned biaxial extruder or detachably attached to the tip of the die. It is equipped with an induction nozzle such as The flat induction nozzle may be of any shape, but for example, the connecting part of the discharge port is a cylinder, which expands in a fan-like shape while decreasing in thickness, and the tip has a thin plate-like slit through which the tissue is guided. Good. The thickness of the slit is about 1 to 20 mm, and the width is about 1 to 600 mm.
You can select the appropriate one. The number of slits may be 1 or more than 2 and up to about 10. In addition, the circular induction nozzle is a hollow rod with an inner diameter of 0.5 to 50 mm.
The length may be any length of about mm, and the length may be any suitable length of 100 to 800 mm. Circular induction nozzle with inner diameter of 10
In the case of a small rod-shaped object of less than mm, it is possible to provide not one but a large number of rod-shaped objects, for example, 2 to 20, so that a large number of rod-shaped objects can be discharged.

In addition, in the double cylindrical guide nozzle, the connecting part of the discharge port is a cylinder, which expands into a conical shape while decreasing in thickness, and has a cylindrical tip for guidance. The thickness of the slit consisting of a double cylinder may be about 1 to 20 mm, and the length of the cylinder may be about 100 to 800 mm.

Twin-screw extruders are mainly used in Western countries for the production of pasta such as macaroni, spaghetti, and vermicelli, as well as snacks. Furthermore, there is no example of organizing fish and shellfish into flat, rod-shaped, cylindrical shapes, etc. using a biaxial extruder equipped with a die having various induction nozzles.

Among the fish and shellfish used as raw materials, the meat of fish such as sardines, mackerel, Japanese sardine, Japanese croaker, Japanese sardine, Japanese croaker, star shark, conger conger, flounder, cod, walleye pollack, krill, bonito, barracuda, horse mackerel, Japanese horse mackerel, flying fish, hairtail, etc. Ordinary surimi produced by mincing and grinding using a grinder can be freely used. For example, you can freely use so-called frozen surimi that is usually commercially available and frozen on board, thawed surimi, or dried surimi, salted surimi, or thinned surimi.

In the present invention, fish and shellfish can be easily organized by feeding them from a feeder and processing them with a twin-screw extruder. At that time, good results can be obtained by adding the water content to about 15 to 80%. Therefore, the above-mentioned fish and shellfish can usually be used as they are, but if necessary, they may be added with water, or conversely, they may be dehydrated by centrifugation, pressing, etc. before use.

Also, as a means of dehydration and at the same time as a means of quality improvement, fish and shellfish and marine beef and/or
Alternatively, combination use with soybean protein also produces very good results.

Marine beef is a concentrated fish protein food material developed in Japan that is made by removing lipids and water from fish meat and making it into a dried granular product. English name is
Although it is said to be meat-textured fish protein concentrate, it is generally referred to as marine beef (Marin beer) (Page 694 of Comprehensive Nutrition Encyclopedia published by the same publication).

Traditional fish protein concentrate (FPC) is a white powder made by boiling fish in a solvent to remove the fish taste and odor. This product lacked hydrophilicity and, being a powder, had a poor texture, making it difficult to use as a food material. Marine beef was developed as an excellent food material that surpasses FPC by blending well with water and giving it a meat-like texture.

The outline of the manufacturing method for marine beef is as follows: Raw material fish - Meat collection - Mixing and kneading - Chiyotsupa - Alcohol soaking -
It consists of a drying process. The marine beef product is in the form of granules with a moisture content of about 8% or less.

When used in combination with this marine beef, it not only absorbs the water from the fish and shellfish, adjusting the water content of the surimi to an appropriate level, but also allowing the fish and shellfish to organize smoothly.
Fish and shellfish and marine beef blend well to form a tissue protein with extremely good flavor. Moreover, according to the present method, the 2
Two major problems are solved. That is, one problem is that the so-called core in the texture and texture of marine beef remains in the tissue of the marine beef, and when eaten, the marine beef grains remain between the teeth or feel rough on the tongue. Another problem is that a small amount of ethanol used in the manufacturing process of marine beef remains in marine beef, giving it an ethanol odor. When treated with Ruder, the ethanol odor naturally disappears, and the beef becomes organized like meat, greatly improving both flavor and texture, creating a new and useful use for marine beef. The amount of marine beef used is preferably about 1 to 60% of the amount of fish and shellfish.

Marine beef may be used as it is, or may be rehydrated. In other words, add water about 5 times the volume of marine beef or more.
Soak for about 40 to 60 minutes, or if you are in a hurry, soak in hot water for about 5 to 6 minutes to swell and rehydrate. After rehydrating, wrap in cloth and squeeze to drain, but leave the water wrung out. The weight is about 5 to 6 times that of the original marine beef, and this is what I will use. In addition, after soaking marine beef in water or hot water to swell it,
It is also possible to advantageously use products that have been pressure-cooked to about 0.2 to 2 kg/cm ² to remove the ethanol odor.

In addition to fish and shellfish and marine beef, the present invention further includes a method of adding mixed additives and extruding them. When mixed additives are used, the texture, hardness, texture, flavor, color tone, etc. A wide variety of other structured protein products are freely available.

Mixed additives include okara, defatted soybeans, vegetable proteins derived from soybeans and/or wheat, seeds such as adzuki beans and peanuts, yeast, starch, grain flour, milk, milk powder, casein, whole soybeans, krill, and shrimp. , egg white,
Animal, bird, and whale meat, vegetables, and seaweed are used alone or in combination.
These mixed additives account for 0.5 to 90% of raw fish and shellfish.
It is preferably used within the range of 1 to 30%.

Fish and shellfish, or fish and shellfish and marine beef and/or mixed additives may be mixed in predetermined amounts, or
Alternatively, they may be fed simultaneously from separate hoppers at a constant rate. If necessary, these raw materials can also be injected from the barrel. In addition to these raw materials, seasonings, spices, thickeners, quality improvers, and other food additives or foods may be added. These raw materials are supplied from a feeder at a rate of, for example, 50 to 1000 g/min, with a screw rotation speed of 40 to 300 rpm,
Operating the extruder at barrel temperatures of 50 to 300°C produces structured protein products of very good quality.

In the structured fish and shellfish produced in this way, the original form of the raw material is not seen at all, it is completely dissolved and organized, and it has an excellent flavor.

In the method of the present invention, the structured proteins are discharged through various induction nozzles, so that the structured products of fish and shellfish can be obtained in various shapes such as planar, rod-like, and cylindrical shapes.

These various shape-organized proteins can be widely used for various purposes as meat-like, fish-like, and dried squid-like new tissues, and can be used as is as low-fat proteins in various types of cooking, or as hamburgers, hamburgers, etc.
It can be advantageously used in the production of Tsukune, chicken balls, etc. In addition to the above, it can also be suitably used as a main ingredient or additive for squid analogues, corned beef analogues, furikake, chicken analogues, soboro, and the like. Furthermore, the structured protein can be made into a sheet and glued together to form steak-like, fish meat chunk-like, dried squid-like proteins in various types of cooking, and can also be used as a raw material for processed foods.

Next, examples of the present invention will be shown.

Example 1 Frozen surimi made from commercially available walleye pollack was placed at the tip of a die with a diameter of 2 x 100 mm under the following conditions.
The mixture was treated with a two-screw extruder (manufactured by Kowa Kogyo Co., Ltd.) having a flat induction nozzle with a slit.

The feeding speed of surimi to the feeder is 100 to 500
g/min, twin screws at 150-300 rpm
The rotational speed was controlled to be within the range of , and the barrel temperature was maintained between 80 and 200 °C during the treatment period.

The obtained product was approximately 2 x 100 mm band-shaped, and not only could it be confirmed with the naked eye that the structure was complete, but even when its microstructure was examined in detail with a scanning electron microscope, it was found that it was not surimi. It was also confirmed that there was no original form at all, and that it was completely textured.

In addition, when this product was cut into 10 cm pieces, 5 pieces were glued together with a binding agent, and pressed slightly to form a steak shape. When the product was fried in a frying pan and eaten, it had an extremely excellent texture comparable to that of meat. It was confirmed that the product was excellent not only in terms of physical properties and form, but also in sensory terms.

Example 2 A 50% and 25% mixture of commercially available frozen pollack surimi, marine beef, and whole soybeans was used as the raw material, and it was processed under the following conditions using a biaxial extruder having a flat induction nozzle with a 6 x 50 mm slit at the tip of the die. Processed with router.

Raw material feed rate 100~500g/min; twin screw rotation speed 150~300rpm; barrel temperature 80~220℃.

The product obtained was advantageously organized into strips of approximately 6 x 50 mm.

Claims (1)

[Claims] 1 Process fish and shellfish or a mixture containing 70% or more of fish and shellfish with a biaxial extruder equipped with a die having a flat, circular, or double cylindrical induction nozzle, and process the fish and shellfish into flat, rod-shaped, A method for processing fish and shellfish that is characterized by organizing them into cylindrical or other shapes.