JPH0324194B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a novel method for organizing marine product raw materials, in particular, feeding raw marine product raw materials that have been ground into ultra-fine particles to an extruder, extruding them, and organizing them to improve properties and texture. The invention relates to a method for producing new food products with different types.

Seafood has been widely eaten in Japan since ancient times and has become a valuable source of nutrition.

However, in recent years, people's lifestyles have gradually become more Westernized and diversified, and seafood has many bones, making it difficult to remove them, so eating seafood has become less common, especially among young people. In response to this, in recent years, many animal meat-like or crab meat-like foods having fibrous tissue have been produced from seafood meat and are available on the market.

However, even if seafood is harvested in this way, only the edible parts in the form of fillets, excluding inedible parts such as the head, bones, and internal organs, are used for human consumption. It was only served to the public. Therefore, conventionally, only about 20 to 30% of the fish and shellfish that are caught are edible; the rest is used only as feed, and as a result, nutrients such as calcium contained in the bones are not ingested, and are not sufficient as marine protein. I felt bad about not being taken advantage of.

Thus, the present inventors have conducted various experiments and research with the aim of providing a method for organizing marine product raw materials that can process marine product raw materials containing inedible parts and process them into new foods that are delicious and ingestible. After repeating the process, we found that when seafood meat raw materials containing inedible parts are finely pulverized using an ultrafine grinder, etc., and then supplied to an extruder for extrusion processing, the presence of inedible parts such as bones can be avoided. The present invention was achieved by discovering that it is possible to provide a new food that can be deliciously ingested without causing any discomfort.

Therefore, the present invention has a thickness of about 0.5 mm including the inedible part.
Organization of marine product raw materials characterized by supplying the following marine product raw materials pulverized into ultra-fine particles or the raw materials and mixed additives to an extruder, and performing extrusion processing to organize the feed raw materials. The present invention provides a method.

The present invention will be explained in detail below.

In the present invention, one or more of fish meat, shellfish meat, crustacean meat, and mollusk meat is used as the marine product raw material, and fish meat is preferably used. Fish include mackerel, sardines, pollack, flounder, bonito,
Various fish meat such as horse mackerel is used. Examples of shellfish meat include clams, freshwater clams, clams, scallops, and oysters; examples of crustacean meat include crabs, shrimp, and krill; and examples of mollusc meat include squid and octopus.

In the present invention, these marine product raw materials are used after being ground into ultrafine particles. Here, ultrafine particles mean particles on the order of approximately 0.5 mm or less, preferably 50 microns or less, so that when put into the mouth, they can be naturally ingested by the tongue without any sense of the presence of bones, etc. Let's say the size. To grind the fish into ultra-fine particles, first grind it into the shape of fish using a cutter, coarsely grind it with a hammer mill, then run it through an ultra-fine grinder, or grind it at an ultra-low temperature of 100 degrees Celsius or less, depending on the size of the fish. Take appropriate measures depending on the hardness of the bone. In addition, depending on the freshness of the fish, some of the inedible parts such as internal organs are removed in advance to form the whole fish into a round shape, and in order to avoid the strong odor, some inedible parts such as the internal organs are removed in advance and the fish is crushed into ultra-fine particles to form a so-called semi-dressed fish. Within the scope of the present invention.

These marine product raw materials may be used alone or in combination. combination of them,
The ratio is arbitrary. The mixture may be premixed before entering the extruder device, or
It may also be carried out within this device. Raw materials with high moisture content are usually used fresh, but frozen materials can also be used.

In the present invention, only such marine product raw materials may be used, but
Mixed additives can be added if desired.
As such mixed additives, for example, wheat flour, soybean flour, soybean protein powder, wheat gluten, potato starch, etc. are preferably used. The specifications of these mixed additives are arbitrary, as are their types and blending ratios, but when used, they can be used to adjust the moisture content, reinforce, or bind the high-moisture seafood meat to the product. Gives appropriate texture, flavor, hardness, and color,
There is a wide variety of additives depending on the type, blending ratio, and combination, and it is suitable to provide a structured food with a meat-like or preferable texture.

Regardless of whether such mixed additives are used, other additives such as powdered or liquid seasonings, spices, swelling agents, thickeners, coloring agents, etc. can be used as appropriate.

These additives may be mixed with the marine product raw material in advance or may be mixed within the apparatus.

In the present invention, the marine product raw material thus pulverized into ultrafine particles, or the raw material mixed with additives, is fed to an extruder and subjected to extrusion processing. The extruder is a device that has the function of performing extrusion processing, that is, the following temperature treatment and mechanical treatment at the same time. Specifically, transportation, compression, mixing, kneading,
It has the ability to process processes such as shearing, heating, sterilization, swelling, and molding in a short time, making it useful in the production of various foods.

The extruder consists of a feeder, barrel, screw, die, and heater (or cooling part).
Its characteristics are determined by the number and shape of the screw axes, and their mutual positional relationship (in the case of multiple screws).
It is.

This extruder generally comes in two types: a single-screw type with one screw, and a two-screw type with two screws. In the single-screw type, the movement of the material is only due to the friction between the barrel and the material, but in the twin-screw type, the extrusion and sliding effects of the rotating screws that engage with each other are also added. For this reason, the production capacity of the single-screw type is affected by the moisture, oil content, pressure, etc. of the raw material, but the production capacity of the two-screw type is flexible within a certain range and is not affected by moisture, etc., making stable operation possible. Therefore, a twin-screw type extruder can be used satisfactorily even for raw materials with high oil content such as marine product raw materials, so it is preferable to use a twin-screw type extruder in the present invention.
However, even if a uniaxial extruder is used, it can be processed satisfactorily if the moisture content of the raw material is appropriate.

Biaxial shoeking extruders include those commercially available in Japan from Suehiro Iron Works Co., Ltd. and Kowa Factory Co., Ltd., and foreign products such as those manufactured by Clextral in France. In all of these companies' devices, the twin screws rotate in the same direction and are fully engaged, ensuring that the material within the barrel can be transferred without any hindrance.

According to the present invention, if the raw material for marine products pulverized into ultra-fine particles or the additives mixed with this raw material are fed from a feeder to an extruder, extruders such as kneading, heating, melting, swelling, and molding can be carried out within this one device. Rouge-yong-kutsuking processing is carried out continuously,
You get an organized product. At that time, it can be formed into various arbitrary shapes such as a planar shape, a rod shape, a granular shape, a section shape, etc. depending on the shape of the die. seafood raw materials,
Alternatively, the feed rate of the raw materials and mixed additives to the extruder is preferably 50 to 3000 g per minute, and the rotational speed of the screw is preferably 80 to 150 revolutions per minute. Barrel temperature is 70~
The temperature is preferably 200°C, and if the temperature is below 70°C, the organization is still insufficient, and if it is above 200°C, a burnt odor may appear, which is not preferable. When using vegetable proteins such as soybean protein powder, the barrel temperature should be around 150℃ (±10℃).
°C) is suitable for its organization.

When processing seafood raw materials crushed into ultra-fine particles using an extruder, the stirring process is performed at high temperatures, so the fish protein melts inside the extruder, and when it is discharged from the nozzle, it becomes ultra-fine particles. It is organized together with inedible parts such as crushed bones.

Thus, according to the present invention, by processing a marine product raw material that has been pulverized into ultrafine particles including inedible parts, or a mixed additive with this raw material using an extruder, the originally organized structure contained in the raw material can be removed. This makes it possible to provide a meat-like food that has a new organizational structure in which inedible parts such as difficult bones are well organized so that their presence is not felt at all, and which has a good texture and flavor and can be deliciously ingested. In this way, inorganic nutrients such as calcium can be ingested without even realizing it, and parts that could only be used as fertilizer or feed can now be widely used for food, which is extremely effective in the utilization of marine resources. The food obtained in this way can be eaten as is.
Mix it with various vegetables such as carrots and make hamburgers,
It has a wide range of uses, including being used as a food ingredient for ham and other foods.

Furthermore, during manufacturing, after pulverization, processing can be carried out in a short time using a single multi-functional device without using a dedicated machine with a single function for each process, making it economical and efficient. It is also possible to develop new uses for extruders.

Example 1 Fresh sardines are processed with a chopper to make ground meat, which is then further processed into an ultra-fine grinder (manufactured by Masuko Sangyo)
It was processed to make a paste. The sardine paste prepared in this way has finer bones (average particle size 0.3 mm).
size) and had a smooth texture when I put it in my mouth.

40 parts of this sardine paste to 60 parts of defatted soybean flour
A raw material containing 5 parts of seasoning, 5 parts of seasoning, and 1 part of natural red pigment was fed to a twin-screw extruder to perform extrusion and swelling processing.

At this time, the extruder is α-
A model 100 was used, and the operation was carried out at a feed rate of 60 kg/h, a barrel temperature of 150°C, and a screw rotation speed of 100 rpm.

The obtained product was porous and flake-like, and had a moisture content of about 25%. When the water content of this product was adjusted to 70-80% by adding water, it had a meat-like appearance and texture, had no discomfort due to fish bones, and was suitable as an ingredient for hamburgers, shumai, etc.

Example 2 The head and internal organs of a mackerel were removed, frozen, and coarsely ground using a hammer mill while frozen. Since the grain size of this coarsely ground product was coarse and the bones were not sufficiently refined, an ultrafine grinder was used and liquid nitrogen was added to bring the temperature to -100°C, so that the coarsely ground product was freeze-pulverized.

When the ground mackerel prepared in this way was dissected, it had a smooth paste-like texture. (Average particle size 20
Micron) 50 parts of powdered soy protein for 30 parts of this mackerel paste
A raw material containing 10 parts of vegetable oil, 10 parts of wheat flour, and appropriate amounts of seasonings and pigments was fed to a twin-screw extruder, and extrusion and expansion processing was performed under the same conditions as in Example 1.

The obtained product was suitable as a food material as in Example 1.

Claims (1)

[Claims] 1. Feed raw materials for marine products pulverized into ultrafine particles of approximately 0.5 mm or less, including inedible parts, or the raw materials and mixed additives to an extruder, and perform extrusion processing to organize the feed raw materials. A method for organizing marine product raw materials, characterized by: