JPH0121753B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for once melting seafood and reorganizing it.

More specifically, the present invention relates to a method of reorganizing seafood into new tissue using a twin-screw extruder equipped with a breaker plate.

Seafood is extremely useful in modern diets as a high-protein food.

The present invention was made to develop a new processing method for seafood, which is a high-protein food that is compatible with modern dietary habits.
This was done with the aim of developing a method for processing new dried squid-like tissues.

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. (Japanese Patent Application No. 59-143277) Further, the present inventors conducted research in search of a new structured product for seafood, and found that the seafood was heated to a molten state at the tip of the shaft of a twin-screw extruder, and then the breaker plate was heated to melt the seafood. By passing it through, they succeeded in forming a new fibrous tissue.

The present invention uses a twin-screw extruder equipped with a breaker plate to extract 70% of seafood or seafood.
The mixture containing the above is processed, and the processed material is processed at the tip of the shaft.
This is a method for organizing seafood, which is characterized by heating the product to a molten state at 110 to 25°C, and then passing it through a breaker plate or a net, or both, to organize the molten product.

In the present invention, first, it is necessary to heat and melt the seafood at the tip of the shaft of the twin-screw extruder. The tip of the shaft is heated to 110° C. to 250° C. by electric heating or the like, and by biaxial processing, the original structure of the seafood is removed and the seafood is completely melted.

In the present invention, the molten seafood is passed through a breaker plate to form a fibrous structure.

The breaker plate itself is generally known to be used for molding synthetic resin, but the present invention is the first to discover that the breaker plate can be used to mold the structure of seafood into a fibrous form. .

The breaker plate may have any shape. For example, a flat plate with a diameter of 0.1~
20mm round or square holes are evenly drilled, and the holes are the same, but in order to equalize the flow rate of liquid seafood, the center is thicker and the outer parts are thinner, making them lens-shaped. Similarly, in order to make the flow velocity uniform, the hole in the center is made smaller and the holes are gradually enlarged toward the periphery.Also, in the case of holes of the same diameter, the number of holes is gradually increased toward the periphery. Examples include things that have been done.

Although there is nothing outside the breaker plate, the fibrous material may be taken out as it is, but it is preferable to provide an induction nozzle next to the breaker plate so that it can be conveniently molded into various foods.

As the guide nozzle, a flat, circular, or double cylindrical guide nozzle is provided integrally with the die or detachably attached to the tip of the die. 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.

Further, in the double cylindrical induction nozzle, the connection part of the discharge port is cylindrical, and the raw material expands into a conical shape while decreasing in thickness, and the tip becomes cylindrical to be guided. 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.

Surimi of seafood used as raw materials includes sardines, mackerel, Japanese sardine, Japanese croaker, Japanese sardine, Japanese croaker, star shark, conger conger, flounder, cod, walleye pollock, 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, seafood and the like are fed from a feeder and processed and organized using a twin-screw extruder. At that time, good results can be obtained by adding water or adding an appropriate amount of oil or fat so that the moisture content is approximately 15 to 85%. Therefore, the above-mentioned seafood can usually be used as is, but if necessary, it may be added with water, or conversely, it may be dehydrated by centrifugation, pressing, etc.

Furthermore, the combined use of seafood and marine beef and/or soybean protein as a means of moisture adjustment and, at the same time, as a means of quality improvement, 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 (Page 694 of Comprehensive Nutrition Encyclopedia published by the same publication).

Traditional fish protein concentrate (FPC) is a white granule 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 moisture from the seafood and adjusts the moisture content of the surimi to an appropriate level, but also allows the seafood to be organized smoothly.
Seafood 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 remains in the texture and texture of 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 meat is 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 wring out the water, but leave the water wrung out. The weight is 5-6 times the original marine beef.
It has doubled in size, so use it. Also, marine beef can be advantageously used by soaking it in water or hot water to swell it and then pressure-cooking it to about 0.2 to 2 kg/cm ² to remove the ethanol odor.

The present invention further includes a method of adding mixed additives to extruder processing in addition to seafood and marine beef, and 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 vegetable oil, fats such as tallow,
Okara, defatted soybeans, vegetable proteins derived from soybeans and/or wheat, seeds such as adzuki beans and peanuts, yeast, grain flour, milk, milk powder, casein, whole soybeans, krill, shrimp, egg whites, vegetables, seaweed, etc. , seafood, animal, bird, and whale meat may be used alone or in combination. These mixed additives are used within the range of 0.5 to 90% of the raw seafood, preferably about 1 to 30%.

Seafood, or seafood 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,
If you operate the extruder while the barrel temperature is 110℃ to 200℃, the temperature of the breaker plate or the front half of the induction nozzle is 130℃ to 250℃, and the rear half of the induction nozzle is cooled with cold water, a very high quality structured protein product can be produced. can get.

In the structured seafood produced in this way, the raw materials are once in a molten state, but the breaker plates create new fibrous materials that can be organized.

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 prepared under the following conditions: A breaker plate with uniform holes of 3 mm in diameter and a 20-mesh net were attached, and a 2 x 100 mm slit was inserted at the tip of the die. Processing was performed using a twin-screw extruder (manufactured by Kowa Kogyo Co., Ltd.) having a flat induction nozzle with a heating section and a cooling section.

The feeding speed of surimi to the feeder is 100 to 500
g/min, twin screws at 150-300 rpm
The temperature at the tip of the barrel with the breaker plate was 200°C, and the induction nozzle maintained cold water flow throughout 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.

Claims (1)

[Claims] 1 Process seafood or a mixture containing 70% or more of seafood with a twin-shaft extruder equipped with a breaker plate, and the tip of the shaft handles the processed material at a rate of 110 to 250%.
1. A method for organizing seafood, which comprises heating the product to a temperature of 0.degree.