JPH01296955A - Production of marrow paste - Google Patents

Abstract

PURPOSE:To obtain the subject paste, excellent in nutritive value and flavor without denaturation and discoloration of proteins by breaking bones of birds, animals, fishes, etc., containing bone marrow, crushing and pulverizing the bones, adding water at a low temperature, etc., thereto and converting the resultant slurry into a paste. CONSTITUTION:(A) Bones of birds, animals, fishes, etc., containing bone marrow are frozen, preferably at -20 deg.C, broken with a cutter roller to provide coarse broken pieces, which are then crushed with crushing rollers to afford a frozen flattened cuttlefish-like fabric-like material. The resultant material is then pulverized into a particle shape with a chopper and (B) cooling water, preferably at 0 deg.C or sherbet-like shaved ice is added thereto. The obtained mixture is subsequently stirred to provide a slurry form. The resultant slurry is then ground with a grinder to afford a low-temperature roughly ground paste, which is further milled into fine particles at a temperature below ordinary temperature to afford the aimed paste.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for producing a rich mallow paste using bones of birds, animals, fish, etc. containing mallow (bone marrow) as a raw material.

(Prior art) In conventional methods for producing edible paste using bone as raw material, the temperature of the raw material is raised to a high temperature (
For example, it can be heated to a temperature of 65°C or above to make a paste, or another manufacturing method is to grind frozen bones, etc., add a gluten freezing material, etc., and grind at a low temperature to separate the bones, etc. and gluten. The former is heated to a temperature above the denaturation point of the protein, but the color retention is poor, and the latter is a mixed paste with gluten material, so it is inferior in flavor. Both are mainly used only as additives in processed foods.

(Problems to be Solved by the Invention) When producing an edible paste from bones, etc. in the conventional manner described above, even if both of the above raw materials are frozen in advance, these raw materials cannot be sufficiently used in the preliminary process of crushing or crushing. The material is crushed or pulverized into fine, soft and thin cloth-like objects.In subsequent processing steps, for example, during chopping, the temperature rises due to pressure, and this heated raw material is further passed through a rotary grinder. [Since the grinding is done this way, the temperature will rise, so the former idea is to kill germs at a temperature of 65°C or higher, and the latter is to freeze the gluten after the temperature has risen. Although additives such as grains are added and low-temperature grinding is performed, the resulting product is not of high quality, but is merely a food filler, and is economically expensive. It had become.

(Means for Solving the Problems) The present invention eliminates both of the above-mentioned drawbacks and provides a method for producing a meat paste having a texture similar to that of natural meat. In this process, the bones of birds, animals, fish, etc. containing mallow (bone marrow) frozen at approximately -20°C are crushed with a cutter roller in the crushing process to produce coarse pieces, and the mixed coarse pieces of this bone and mallow are made into coarse pieces. , J to the sequential crushing process
5 and then crushed with several stages of crushing rollers with different tooth shapes, and finally formed into a continuous 11-shaped object in the shape of a "sea squid" at approximately -10°C and approximately 0.5# thick. A. The 5-shaped material is cut into a cutting culm using a chopper to approx. O'C~-5°C1 grain size 2~3
Grind it to about #71, add 0°C water or sherbet-like shaved ice at a weight ratio of 10 to 80% and stir it in a stirring process using stirring blades to form a slurry, and further add this to a slurry state in the first coarse grinding process. It is characterized in that it is coarsely ground to a paste at about ℃ to +5℃ using a non-porous grinder, and then finely ground to a fleshy paste at about 20℃ using a non-porous grinder in the next second finishing step. The purpose of this invention is to achieve the desired purpose.

That is, the present invention uses a crusher consisting of several stages of crushing rollers with different tooth shapes that crush raw materials such as bones that contain and cover mallow frozen at about -20°C using a rotary cutter, and rotate this into beans facing each other. The mixture of bones and mallow is made into a soft, 0.5 m thick cloth-like material by a crusher after R. This preliminary step of crushing or pulverization is sufficient. A cloth-like mixture of ``sea squid''-like bones and mallow is crushed into particles with a particle size of about 2 to 3 pieces using a chopper.
This is led to a stirrer, and 10 to 80% (weight ratio) of 0°C water or sherbet-like shaved ice is added and stirred to bring the meat to a normal state (approximately the same water content as meat). In the grinding process, it is coarsely ground into a coarse fleshy paste, and then in the second grinding process, the gap between the grindstones is reduced to about 1/100 to 3/1.
00 mtn, and during this period fine particles (50~
The purpose is to obtain a high-quality mallow paste with a smooth taste and no rough texture (on the tongue).

(Operation) In the present invention, in FIG. 12 showing the operation process,
(a), a mother containing mallow frozen at around -20°C (
For example, raw materials (a) such as sucrose, spine) are crushed with a rotary cutter (b), and this is then (c)), and the bones and mallow are combined and passed through a crushing roller one after another. Crushingly C)
(d), (e), In the final crushing roller step (e), the mixture of bones and mallow is pre-treated at about -10°C to form a continuous cloth-like object in the shape of a soft squid. Since it has been subjected to
The raw material can be finely pulverized at a temperature of about -5°C. (g) In order to make the chopped raw material contain water similar to the water content of normal meat, add 10 to 80% (by weight) of 0°C cooling water or sherbet-like shaved ice and stir to form a slurry (( +), (chi) (su),
This is further subjected to a grinding process (hHi) using the first and second grinders.
), the temperature rise is within about 20°C until the particle size is ground to about 50 to 100 microns before binding as mallow paste. Therefore, no denaturation or alteration of protein occurs, and both the upper fixed and lower rotary grinders in the grinding process are made by mixing large, medium and small abrasive grains and heating and sintering them with epoxy resin etc. so that there are no gaps at all. Since a so-called non-porous grinder having no pores is used, it is possible to produce mallow paste hygienically without breeding of various bacteria and easy to wash with water.

First, to explain the outline of the configuration of the device used in the present invention, in FIG. 1, (A) is equipped with a belt conveyor (V) on the side, and a cutter roller (I>(
The first crusher (B) is equipped with a belt conveyor (Vo) on the side and a crushing roller (III) (I[ I
) and the crushing roller (IV) provided with a minute gap (approximately 0.5 rIm>) at the bottom (IV)
A second crusher, (C) t, is also equipped with a belt conveyor (v'") on the side, a chopper with a chopping blade inside, (D) is equipped with a screw conveyor (S) on the side,
A water-adding stirrer with internal stirring blades that can be tilted as needed;
(E) is a receiving tank equipped with a meat pump (p) for feeding slurry at the bottom, and (G) is a coarse grinding chamber equipped with upper and lower non-porous grinders that press against each other inside the tank.
(H) is a hopper equipped with a meat pump (po) for feeding the surimi at the bottom, and (H) is a second finishing grinder equipped with a feeding screw (So) in the hopper and upper and lower non-porous grinders that press against each other inside. It is a grinder. And the mother of birds, animals, fish, etc. that includes mallow (bone ff!), which is used as a raw material.
-20°C) is crushed by the cutter roller (H (I) in the first crusher II (A), and the next lower crushing roller (
II) Further crushing with (II) at around -15℃)
This is made into a thick “noshiika”-like cloth-like object, and this is crushed in the second crushing step 1.
4 (B) Upper and lower crushing rollers (III) (IV)
This is then sent to a chopper (C) to be chopped into pieces (about 0℃ to -5℃), which are then cut into thin "sea squid" shaped pieces (about -10℃), which are then cut into pieces using a screwdriver (about 0℃ to -5℃). Feed water (0℃) or sherbet-like shaved ice (0℃) is added to the stirrer (D) by the conveyor (S) and stirred. ), it is sent to the next coarse grinding machine ("), and then ground with a non-porous grinder (about 0°C to +5°C), and then sent into the hopper (G), and then sent to the next coarse grinder (") using the meat pump (po). It is sent to the second grinding machine group (second grinding machine) to produce a high-quality mallow paste (about 20°C).

Next, to explain the details of each of the above-mentioned components, in the first crusher (A) (Fig. 1.2.3), (1) is the machine body, which has a belt conveyor (V) and a hopper (2). In the lower crushing chamber (3) of the hopper (2), cutter rollers (H (H) and crushing rollers (II>(I) each having sprocket-shaped cross-sectional blades (5) at equal intervals on the lower stage and interlockingly engaging and rotating inwardly.

In addition, in the second crushing 13t (B) (Fig. 1.4),
(1°) is the fuselage, the belt conveyor (Vo) and the hopper (2
The lower crushing chamber (3°) of the hopper (2°) has a large number of truncated pyramid-shaped protrusions (6) at equal intervals on the upper stage, and the beans are connected to the inside by being interlocked with a motor. Combined rotating crusher [
1-La (III) (III) and V-shaped groove (
Crushing rollers (IV) (IV) having 7) at equal intervals and rotating inwardly in conjunction with a motor are provided facing each other with a fine interval (approximately 0.5#111).

In the second crusher, instead of the crushing roller having the truncated pyramid-shaped protrusions (6) provided at the upper stage, a crushing roller having tooth-shaped parallel protrusions (6°) as shown in FIG. 5 may be used.

At the chopper (C) (Fig. 1.6), the aircraft (1°
) and a hopper (2”) on the side and a hopper (2”) on the top.
) and a material feeding chamber (8) below the hopper (2”).
A feed screw (9) interlocked with a motor (m) is provided inside the feed screw, and a cutter (1) is provided at the feed end outlet (12).
0) and batten (11) are attached.

Next, the stirrer (D) (Fig. 1.7.8) is equipped with a screw conveyor (S) inclined to the side of the machine body, and inside the stirring tank (13) is a stirring blade (14) that is interlocked with a motor. ) so that only the stirring tank can be tilted sideways if necessary.

The meat pump (p) (Fig. 7.9) below the receiving tank ([) is equipped with a hopper (15) above, a pressure feeding screw (16) linked to a motor below, and an eccentric male screw rotor (17) at the tip. ), and is configured to continuously transport slurry or surimi without spoiling the flavor.

Furthermore, the first grinding mill for coarse grinding (F) and the second grinding mill for finishing grinding (H) (Figures 10 and 11) are installed in the hopper (1B).
(19) The lower grinding chamber (20) includes a rotary non-porous grinder (21) which is linked to a V-pulley (wl) (w2) which is linked to a t-tater (not shown), and a fixed non-porous grinder ( 22) are provided above and below, respectively.
In the hopper (19) of the second grinding mill (11), there is a feed screw (S'') that is linked to the motor (m) for feeding the raw material into the grinding chamber (20) and forcibly grinding it. shall be installed so as to

The meat pump (p) below the hopper (G) has the same structure as the meat pump (p) below the receiving tank (E).

In addition, (23) in FIG. 1 is the ground material discharge port from the first and second grinders, (24) is the mallow paste frozen bread after binding,
(25) shows a conveyor for transporting frozen bread.

〔Example〕

Next, examples of the present invention will be shown.

Example 1 From the discarded bones left after slaughtering pigs, the backbone, rib bones, cartilage at the tip of the ribs, etc. containing mallow were selected, and 4ooKy of this was frozen at -20°C or less in a freezer.
This is sent to the first crusher shown in Fig. 1 and crushed by the cutter roller in the upper stage to produce coarse pieces, and then crushed in the lower stage [by the Crackle V composed of the cola and the crushing rollers in the upper and lower stages of the second crusher]. The mixture of bones and mallow is sequentially crushed to form a thin and soft cloth-like substance similar to "musical squid", which is further finely divided using a 3mm pewter plate chopper, and then introduced into a water-adding stirrer. Add 80% (weight ratio) of O'C water, stir well to form a slurry, send this to the first rotary mill equipped with upper and lower non-porous grinders, and coarsely grind the slurry.
It is made into a fleshy paste with a slightly coarse grain texture, and then sent to the second rotary mill of Tachibana, which is similar to the first rotary mill, forcibly ground and finished, so that you can feel the presence of bones! 1 q of fine quality pork marrow paste 700 K3 at a temperature of 18°C was prepared.

Component analysis of the thus obtained pork mallow paste was conducted. The results of the analysis are also listed in Table 1 (Japan Food Research Center analysis results).

Note 1. A nitrogen/protein trade conversion coefficient of 6.25 was used.

Note 2. Carbohydrate-100- (moisture, protein, fat, ash) Note 3. The energy conversion factor is protein; 4.22.
&ftQ: 9.41. Carbohydrates (illig+
Carbohydrate); 4.11 was used.

Note 4. Example 2 As thiamine hydrochloride: 600 K of carcass from the remaining waste chicken bones after slaughtering young chickens
The FI processed by freezing, crushing, and chopping as described in the first part of the production example is introduced into a hydrostatic stirrer, and then
Add 15% (weight ratio) of water at ℃, stir well to make a paste, and add this to the 11th! The mixture was coarsely ground using a J miller, and then finished ground using a second miller to obtain 680 Kl of high-quality mallow paste made from young chicken at a temperature of 18°C.

Therefore, fried dumplings made by adding onions and other vegetables to this mallow paste and cooking them in oil are extremely delicious.Also, just by dissolving 50g in 1.51° of water and boiling it, you can make a delicious bouillon (the source of soup) in a short time. Obtained.

(Effects of the Invention) The present invention is capable of removing bones of birds, animals, fish, etc. that contain mother tongue (mallow) inside, especially bones mainly including ribs (assistance) and backbones, etc., at a temperature of 20°C.
The crushed pieces are thoroughly crushed together with the bones by multiple crushers made up of crushing rollers, and the mixture of bones and mallow is crushed into fine, soft and thin ``noshiika''-shaped pieces. After performing a so-called pre-treatment of crushing it into a cloth-like material, this is made into a paste, and in that process, it is finely pulverized to a particle size of about 2 to 3M in a chopper, and then introduced into a stirrer and made into a paste. 10-80% (0℃ cold water, etc.)
Weight ratio) (depending on the quality of the meat or the degree of adhesion of the meat) can be added with water and stirred well to make it hydrated to obtain a normal meat quality state, and then coarsely ground in the first grinding step, and then coarsely ground in the second grinding step. Since mallow paste is produced by forcibly grinding in the grinding process, the temperature until binding of the paste is completed at less than 20°C (20°C) without reaching high temperatures, which does not cause denaturation or discoloration of proteins. Moreover, since the nutritional tissue of the mallow is ground as is at a relatively low temperature without adding frozen gluten or the like, a high-quality paste with high nutritional value, good flavor and absorption can be obtained. Marrow pace 1~ obtained in this way can be used as a food material as it is as a raw material for sausages and other wire products, and has the effect of providing an economically inexpensive new food material that can be used for hamburgers, shumai, and other home meat dishes. It is something to play. And bones that do not contain mallow cannot be used as nutritious food materials as in the present application. In addition, the paste of the present invention can be used on frozen bread (24
), etc., and store it in a frozen state, or put it in a frozen vacuum pack and put it on a distribution system.

[Brief explanation of the drawing]

Figure 1 is a front view schematically showing the apparatus used in the method of the present invention, Figure 2 is a front view of the first crusher, and Figure 3 shows the upper cutter roller installed in the crushing chamber of the first crusher. 4 shows the lower crushing roller, (a) is an enlarged view showing the engagement state of the cutter roller, (b) and (c) are enlarged views showing the engagement state of the crushing roller and a partial cross section thereof. The upper crushing roller and the lower crushing roller installed in the crushing chamber of the second crusher are shown, and (a) is a front view showing the engaged state of the upper crushing roller. (a') is the truncated pyramid-shaped protrusion on the side. (A'1) is a vertical cross-sectional view, (A'2) is a plan view showing the
is its cross-sectional view, (b) is a front view showing the facing state of the lower crushing rollers, ([ko') is its enlarged sectional view, (opening'1)
) is an enlarged sectional view of the ■-shaped groove provided on the roller surface, FIG. 5 shows another example of the upper crushing roller, (a) is a partially enlarged plan view, (b) is a sectional view thereof, and The figure is a partial sectional view of the chopper, Figure 7 is a front view of the stirrer and meat pump, Figure 8 is a partial sectional view of the side of the stirrer, Figure 9 is a partial sectional view of the side of the meat pump, and Figure 9 is a partial sectional view of the side of the meat pump. FIG. 10 is a front view of the first rough grinding mill, FIG. 11 is a partially sectional front view of the second coarse grinding mill, and FIG. 12 is an operational process diagram. (I>(I>...Upper cutter roller (I)(n)・
...Lower crushing roller (I) (III)...Upper crushing roller (IV)
(IV)...Lower crushing roller (C)...Chopper (D)...Agitator (p) (o')...Meat pump ([)...Coarse grinder (11)... ...Finish grinding and grinding machine procedure Xinbo Seisho (Method) May 10, 1999 1, Display of the case 1988 Patent Application No. 153422 2, Name of the invention: Process for producing mallow paste 36 Amendment case Relationship with Patent Applicant Address 1-12-24 Honmachi, Yoguchi City, Saitama Name
Masuko Sangyo Co., Ltd. 4, Agent Address: 16-10, Kanda Kita Jomonocho, Chiyoda-ku, Tokyo
1 Ei Building 3rd floor 6, column for a brief explanation of drawings in the specification subject to amendment and drawings (Figures 4, 6 to 12) Contents of amendment 1, column for a brief explanation of drawings in the specification page 18 7
From line 1 to page 19, line 1, it says, ``(A') is its cross-sectional view, -1---..., and Figure 12 is its action process diagram.'', and ``(B) is (A).'' A plan view showing the truncated pyramid-shaped protrusions on the roller surface, (c) is a vertical sectional view of the main part of (b), and (d) is (
B) is a cross-sectional view of the main part, (E) is a front view showing the facing state of the lower crushing rollers, (F) is an enlarged cross-sectional view of (E), (G)
(e) is an enlarged sectional view of the ■-shaped groove provided on the roller surface; FIG. 5 shows another example of the upper crushing roller; (a) is a partially enlarged plan view thereof; Figure 6 is a front view showing the arrangement of the equipment from the chopper to the second finishing grinder, Figure 7 is a partial sectional view of the side of the stirrer, Figure 8 is a partial sectional view of the side of the meat pump, and Figure 8 is a partial sectional view of the side of the meat pump. Figure 9 is an action process diagram. ” he corrected. 2. The attached drawings are corrected as follows. (1) In the figure numbers in Figure 4 [(a), (a')
. (I°, ), (I°2), (b), (mouth゛), (mouth゛l
)” as shown in attached Figure 4.
(c). Correct (d), (e), (f), (g) J (no change in content). (2) The figure numbers of the drawings that say "Fig. 6, Fig. 7, Fig. 10, Fig. 11" are corrected to "Fig. 6" as shown in the attachment (no change in content). (3) Change the number of the figure in “Figure 8” as shown in the attached [Figure 7 J
(No change in content). (4) Change the number of the figure in “Figure 9” to “Figure 8” as attached.
(No change in content). (3) Correct the figure number of "Figure 12" to "Figure 9" as attached (no change in content). Figure 4 (B) (C) (D) Figure 4 (E) (F) Figure 7 Figure 8 Figure 9

Claims (1)

[Claims] (1) In the crushing process, the bones of birds, animals, fish, etc. containing frozen mallow (bone marrow) are crushed with a cutter roller to produce coarse pieces, and the mixed coarse pieces of this bone and mallow are further crushed with a crushing roller in the crushing process. Sequentially pulverizing to form a frozen squid-like cloth-like object, this cloth-like object is pulverized into particles with a chopper in the cutting step, and then in the stirring step, low-temperature water or sherbet-like shaved ice is added to the cloth-like object. Weight ratio 10-80%
The mixture is then stirred to form a slurry, which is then turned into a coarsely ground paste at a low temperature using a non-porous grinder in the first coarse grinding process, and finely ground to room temperature or below room temperature using a non-porous grinder in the second finishing process. A method for producing mallow paste, which comprises crushing it into a fleshy paste.