JPH0365942B2 - - Google Patents

Description

[Detailed Description of the Invention] <Industrial Application Field> The present invention relates to a method for producing food products using shellfish as a raw material. This invention relates to a method for producing shell-containing foods that are pressurized, heated, cultivated, and extruded using a processing machine.

<Prior Art> Crab shells and shrimp heads have traditionally been considered inedible parts, and were discarded as garbage unless used as fish feed or seasoning broth. It has long been well known that naturally grown animal shells are a good source of calcium. However, the shell is hard and difficult to use as food under normal conditions. Furthermore, it is common knowledge that even relatively thin shells, such as egg shells, are generally inedible. Discarding shells as food waste is a waste of natural calcium, but to date there are peelers who peel shells, but no suitable method has been found to crush them and reuse them as food, for example. The reality was that there was no such thing.

Therefore, the applicant inputs the shellfish as a food raw material into a food processing machine for which the same person has already applied (for example, Japanese Patent Application No. 178279/1982 "Food Extrusion Molding Machine", etc.).
The idea was to effectively utilize valuable resources as food materials by crushing, sterilizing, and then processing and molding them into food.

<Object of the Invention> The object of the present invention is to provide a new method for manufacturing shell-containing foods that eliminates the drawbacks of the prior art regarding shells that cannot be processed as food. According to this invention, it is possible to use crab/shrimp shells and egg shells, which can be called food residues that were conventionally thrown away as bait or garbage in Thailand, as food materials. In addition, it is possible to provide shells and egg shells directly as granular natural calcium preparations.

<Structure of the Invention> Hereinafter, the method for manufacturing a shellfish-containing food according to the present invention will be described in detail based on examples shown in the drawings.

FIG. 1 is a block diagram showing a method for producing a food containing shellfish according to the present invention. The method for manufacturing shell-containing food first includes a step 12 of crushing the shell 60;
It consists of a step 14 of sterilizing the crushed shell, a step 16 of cooking it to make it into food, and a step 18 of molding it into the shape of the food.

In carrying out this invention, it is possible to utilize various food processing machinery and equipment. Sterilization/
If the food processing machine has the effects of curing and heating, it is possible to accomplish the above steps with one machine. Moreover, if the above-mentioned "food extrusion molding machine" invented by the applicant is used, all processes can be carried out perfectly, making it the most efficient. For example, a case will be described in which the present invention is implemented using a food extrusion molding machine. The above-mentioned food pressing machine 11 has a crustacean input port 2.
0, a crushing section 30, a cultivation tube section 40, and an extrusion port 50. First, the shell 6 as the input raw material
0 is crushed under pressure. The crushing section 30 consists of a loosely pitched screw 32 fitted onto a single shaft. Further, in this machine, the culturing tube section 40 is composed of two parallel shafts 42 and various screws 44 having different shapes and pitches. Other machines have a single shaft for the cultivation tube, which can be selected depending on the hardness of the shell.

The crustaceans used as food materials in this invention are the heads, legs, and tails of shrimps whose bodies have been removed for food use, and the shells and legs of crabs. These crustaceans retain their flavor, so conventionally they were collected by peelers, their extracts were collected separately, or they were boiled and the concentrated juice was used to flavor foods. There are some examples.
(Refer to Japanese Patent Application No. 57-159529 "Method for Seasoning Confectionery") According to the method for producing food containing shellfish according to the present invention, the crustaceans 60 are
It is introduced from 0, gradually descends to the crushing section 30,
It is crushed into an appropriate size by the screw 32 of the crushing section. The coarsely crushed crustaceans 60 are then introduced into the cultivation tube section 40 and further finely crushed by various screws attached to two shafts 42.

Here, when pressurized by the rotation of the shaft, it will be heated naturally, but it is also possible to add a separate heating device and add additional heat to obtain effects such as sterilization. It is also possible to add other materials as raw materials for foods.

By the rotation of the shaft, all of the input or added materials are appropriately stirred and mixed, further kneaded, and gradually pressed toward the extrusion port 50, where the material is pressurized and added.
It is heated and turned into alpha, forming food. Further, pressure is applied over time, and the refined food material is extruded to the outside through the extrusion port 50. By changing the shape of the extrusion port, the shape of the food product can be changed.

By adding the minimum amount of food materials as a binder without adding other food materials, it is possible to create a purely natural calcium-based product made from shells or egg shells. It is also possible to use it as a calcium agent. By converting the product into granules or fine granules during final processing, it is possible to provide products that are made from 100% natural materials and can be used medicinally as health foods or health enhancers.

In addition to mixing shell powder into regular foods, it can also be mixed into confectionery ingredients to add flavor and color to sweets.

<Effects of the Invention> Since the present invention has the structure detailed above, shrimp and crab shells, which were conventionally discarded as feed or garbage, can be processed into other food materials using a food processing machine. By mixing, crushing, pressurizing, heating, kneading, and extrusion molding, the shell can be reused as a food material containing natural calcium. In addition, it can be used not only for foods but also as an ingredient for sweets to add flavor and color. In addition, shells and egg shells can be used directly as granular natural calcium agents for medicinal purposes or health supplements.

[Brief explanation of drawings]

FIG. 1 is a block diagram showing a method for manufacturing a food containing shellfish according to the present invention, and FIG. 2 is a perspective view showing an embodiment using a food extrusion molding machine. 12: Shell crushing process, 14: Sterilization process, 16:
Cooking process, 18: Shape forming process, 11: Food extrusion molding machine, 20: Crustacean inlet, 30: Crushing section, 4
0: Cultivation cylinder part, 50: Extrusion port, 60: Crustacea.

Claims (1)

[Scope of Claims] 1. An input port, a crushing section connected to the input port and having a screw fitted to one shaft, and connected to the crushing section and installed in parallel. The two shafts are equipped with a cultivating tube section in which various screws with different pitches and shapes selected according to the hardness of the shell are attached, and an extrusion port connected to the cultivating tube section. Using a food extrusion molding machine equipped with the above-mentioned food extrusion molding machine, the shells of crabs, shrimp, eggs, etc. are crushed in the crushing part of the food extrusion molding machine and mixed with other food materials, and then further crushed and stirred in the fermentation cylinder part. A method for producing a shellfish-containing food product, which comprises heating, pressurizing, and cultivating the same material to pregelatinize the product and produce an extrusion-molded food product. 2. The method for producing a shellfish-containing food according to item 1 above, wherein the shellfish-containing food is a granular or powdered product consisting only of egg shells or shells.