JPH0411832A - Bleaching of fish meat or the like with water and device therefor - Google Patents

Abstract

PURPOSE:To prevent discharge of tasty components and nutritive components in raw material meat and to obtain high-quality meat bleached with water, suitable as a raw material for fish paste product, by adding bleaching water to picked meat, subjecting to reduced pressure to float and remove fats and then finely grinding the meat. CONSTITUTION:Picked meat of fresh fish or frozen fish is blended with preferably 3-10 times as much beaching water as the picked meat, subjected to reduced preferably under <=200Torr, floating fats are removed by scooping, etc., and then fine ground until thickness of fibers becomes 1-2mum to give the objective meat bleached with water.

Description

[Detailed description of the invention] [Industrial application field]

The present invention relates to a method and apparatus for bleaching fish meat, etc., for producing high quality bleached meat from fresh or frozen fish meat.

[Conventional technology 1] Bleaching of fish meat, etc. in fish paste products is usually done by adding 3 to 5 times the amount of bleaching water to the dried fish, stirring it in a tank, and then pre-dehydrating it with a rotating sieve several times. It is being done. In the conventional method, the application is limited to normal meat of fresh fish, and therefore, the use of blood meat and frozen fish is hardly attempted. In particular, red fish such as sardines contain a large amount of blood and fat, and the instability of the meat protein itself is a major obstacle to producing bleached meat. [Problems to be Solved by the Invention] The purpose of the present invention is to solve the above-mentioned problems and to make it possible to produce high-quality bleached meat by adding bleaching water to drop meat obtained from fresh or frozen fish. It is an object of the present invention to provide a water bleaching method and apparatus for reducing raw meat to the level of myofibrils while removing fat that floats to the surface during water bleaching under reduced pressure of 200 torr or less. Method for solving til1 problem] [Method] Dose 3 to 10 pieces of minced meat obtained from fresh or frozen fish.
Mix it with twice the amount of bleaching water (it is desirable to add pyro or tripolyphosphate and baking soda as a meat quality improver, and keep the liquid temperature at 10°C or below), and add to the water at 200 torr or below.
Preferably, under a reduced pressure of 5 to 10 torr, deaeration is performed for several minutes during the grinding process to float the air and fat contained in the water to the surface of the water. Next, while collecting the floating fat, the raw meat was heated to the level of myofibrils (fiber thickness 1-2 μm).
11I and exposed to water. Water exposure is carried out under reduced pressure of 200 torr or less, and the time varies depending on the degree of reduced pressure, and at 5 to 10 torr, 10 to 20 minutes is suitable. The fat that floats to the surface during exposure to water is removed by repeating the scooping operation with an inverted net provided in the chamber. The microlateralized meat that has been exposed to water is then filtered through II (appropriately about ψII) to remove contaminating small bones, black skin, matrix proteins, and the like. Thereafter, the finely divided meat in the filtrate is dehydrated and recovered using a continuous centrifuge to obtain bleached meat. [Apparatus] In order to carry out the above method, both ends of a pair of cylindrical containers connected to a decompression device and capable of being maintained under reduced pressure are connected to a connecting pipe having approximately the same diameter and a tube for fat recovery. A water bleaching device for fish meat, etc., which is connected to a chamber incorporating an inversion net, and in which a plurality of rectifying plates fixed radially in the cylindrical container and rotating blades for micronizing and transporting the raw meat are arranged alternately. use. In addition, this water exposure device connects the lower ends of a pair of cylindrical containers with a connecting pipe so that they are raised 10 to 50 degrees from the horizontal, and vertically connects a chamber to the other end of the cylindrical containers. By doing so, fat and gas that float to the surface during decompression can be efficiently floated to the water surface. Furthermore, in order to facilitate cleaning of the water exposure device, the entire chamber can be turned over to a substantially horizontal position. The cross section of the cutting edge portion on one side of the rotary blade is formed in an arc shape (R shape) so that the raw material meat can be efficiently refined, and the other side portion applies thrust upward or downward to the raw material meat. It is formed with an upward or downward slope. Furthermore, in order to increase the thrust, these rotating blades themselves are installed in a cylindrical container with a slight slope. Further, an air vent, a decompression port connected to a vacuum pump, and a raw material input port are provided at the upper part of the chamber, and a cold water supply port and a raw material outlet are provided at the lower part of the connecting pipe. Embodiments of the apparatus of the present invention will be described below with reference to the drawings. First, the raw fish is dressed or filleted, then the meat harvesting machine 1
Harvest the meat and obtain the body. The dried meat is stirred and mixed with bleaching water containing a meat quality improver such as pyrophosphate in a stirring tank 2, and then supplied to the apparatus of the present invention by a pump 4. The lower ends of the pair of cylindrical containers 5, 5 in the device of the present invention are
It is connected to the cylindrical containers 5 and 5 by a connecting vibro having approximately the same diameter, and is raised up from the horizontal by 10 to 50 inches, and its upper end is connected to the vertical portion of the chamber 7 having approximately the same diameter. The lower connected vibro has a cold water supply port 8 with a valve and a raw material outlet 9, and the upper chamber 7 has an air vent 10 with a valve, a decompression port 11 connected to a vacuum pump 13, and a raw material input port 12. The chamber 7 is divided by a partition plate 14 into a reduced pressure tank 15 for raw meat and a pool tank 16 for recovered fat, and the reduced pressure tank 15 has an upper rectifier for controlling the circulation of raw meat. A plate 17 is provided.Furthermore, a chamber 7 is provided.
A reversing net 19 for recovering floating fat, which is driven by a hydraulic cylinder 18, is rotatably installed, and the floating fat in five chambers 7 is collected and separated into a pool tank 16, and during this separation, the reversing net 19 is rotated. When the reversing net 19 is rotated over the pool tank 16, the remaining fat is removed by sprinkling water from the shower port 20 provided at the top of the chamber 7. Further, a rotating shaft 22 driven by a motor 21 is supported in each of the cylindrical containers 5, 5, and a plurality of rotating blades 2 are mounted on the rotating shaft 22 at appropriate intervals via a collar 23.
4 is attached, and a radial rectifying plate 25 is fixed between the rotary blades 24 to form a plurality of rectifying chambers 26 and 2.
6 are formed in the vertical direction. The cutting edge of the rotary blade 24 is formed into an arc shape (R-shape) 24' so that the raw material meat can be efficiently finely divided, and the other side portion is formed in an upward direction toward the raw material meat in one cylindrical container 5. The other cylindrical container 51 is formed with an upward or downward slope so as to apply a downward thrust to the raw meat in the other cylindrical container 51. In order to further increase the thrust, it is preferable to connect the rotating blade 24 itself to the rotating shaft 22 with a slight slope. A hydraulic cylinder for reversal, 29 a fat extraction port, 3o a sieve connected to the raw material discharge port 9 via a pump, 31 a centrifugal separator, 32 a machine stand,
33 is a viewing window of the chamber 7, and 34 is a meat quality improver stirring tank. Therefore, this device should be operated at a pressure of 200 torr or less, preferably 5 to
Under reduced pressure of 10 torr or less, raw meat mixed with bleaching water containing a meat quality improver such as pyrophosphate is introduced from the raw material input port 12, and after degassing, the fat that floats to the surface is collected by an inversion net 19 and rotated. When the blades 24 are driven, the rotary blades 24 use their thrust to transport the raw meat upwards or downwards inside the cylindrical containers 5, 5, respectively, and while pulverizing the raw meat, the current plates 25, 25 prevent turbulence from occurring. The raw meat is transported and further circulated continuously through the lower connecting vibro and the upper chamber 7 to refine the raw meat to the level of myofibrils. Since these processes are carried out under reduced pressure, the temperature rise of the raw meat is considerably suppressed, and quality deterioration (temperature denaturation) of the raw meat can be prevented, so there is no particular need for a cooling device6. Since it is possible to continuously circulate the raw meat while making it finer by preventing the generation of turbulence by using the baffle plate provided between them, it is possible to prevent quality deterioration of the raw meat due to air oxidation. In addition, by efficiently separating and removing the floating fat in raw meat under reduced pressure and making the raw meat finer, the permeability of chemicals and the removal effect of odor components are enhanced, resulting in excellent gel-forming ability, degreasing, and deodorizing efficiency. High quality bleached meat can be produced. In addition, red fish such as sardines, which have traditionally been regarded as weak-legged fish, and especially frozen fish, can be used as raw materials for paste products to obtain high-quality bleached meat that has never been available before, so the use of raw materials for paste products will expand in the future. It is also possible to aim for Furthermore, since bleached meat is produced by one-time water bleaching, it is possible to prevent the loss of flavor components such as amino acids and nutritional components such as vitamins in the raw meat as much as possible, and to reduce the burden of discharging the bleaching solution. At the same time, the space of the device itself can be saved and the water exposure process can be shortened. Although this process is a batch method, it is also possible to use a continuous method. The effects of the present invention will be explained in more detail with reference to Examples below. In the examples below, the analysis items and methods for raw meat and bleached meat are as follows. [Gel-forming ability] Adjust the moisture content of the bleached meat to 84-85%, add 3% salt, grind for 10 minutes, and then place in a stainless steel container (inner diameter 31
After being packed and sealed in a container (ma+, height 30 cm), it was heated at 35℃ for 20 minutes.
The gel was prepared by heating at 90'C for 20 minutes with heating for 20 minutes. The strength of the obtained gel was determined by cutting it into pieces having the size shown in FIG. 10 and measuring the breaking strength and breaking elongation using a tensile tester, and the gel strength was expressed as the gel strength. Furthermore, the bite test (evaluated using a 10-point scale) and the bending test (-1±, 10,
The strength of the gel was also evaluated on a 4-level scale (-). [Color tone] The color tone of the heated gel was determined by the lightness and Hunter white charcoal from the L value and Z value using a colorimeter. [-Shell component composition] After homogenizing the sample meat with 10 times the volume of distilled water,
Measured with a pH meter (glass electrode). Note that the homogenate was measured as it was. [Solubility of myofibrillar protein] 0.05M phosphate buffer (I=0.05, pH 6,8)
The nitrogen soluble in
, IN It was determined from the difference between NaOH-soluble nitrogen and water-soluble nitrogen. Separately, O, 55M KCl-phosphate buffer (I
Soluble myofibrillar protein nitrogen was determined from the difference between nitrogen soluble at pH 6,8) and water-soluble nitrogen, and the solubility was defined as the ratio to the total myofibrillar protein nitrogen. Note that nitrogen was determined by the Kelsol method. [Recovered floating fat] It was quantified according to the n-hexane extraction method.

[Example 11] Using frozen sardine fish as a raw material, the quality of bleached meat obtained by changing the grinding period was examined over two storage periods at -25°C, the first and second months. The meat, including blood meat, is collected using a meat harvesting machine. After mixing with bleaching water containing baking soda and pyrophosphate, one bottle was put into a water bleaching device, and after the degree of vacuum reached 10 torr, the operation of grinding for a predetermined time and collecting a part of the homogenate was repeated. Since the degree of fineness of the raw meat (particularly blood meat) varies depending on the length of the grinding time, the homogenate collected without the filtration operation was directly centrifugally dehydrated. The moisture content of the obtained bleached meat was adjusted to 84-85%. The gel-forming ability and solubility of myofibrillar proteins were investigated. First, changes in the degree of vacuum, liquid temperature, and pH during grinding are shown in Figures 12 and 13@. The degree of vacuum is the 1st test (grinding time 2)
In the second test (up to 50 minutes of grinding time), only the measured value immediately before the end of grinding was shown, and in the second test (up to 50 minutes of grinding time), other vacuum degrees were also shown immediately after the start of grinding. The first time the degree of vacuum decreased slightly during grinding, and the second time the degree of vacuum increased, especially after 30 minutes.
Although the trend is slightly different from the first time, it was 1310 in all test areas.
Grinding could be performed at torr or less. The difference in trends is thought to be due to factors such as the length of the grinding time, the balance with the capacity of the vacuum pump, the airtightness of the device, the outside air temperature, and the liquid temperature. By the way, the outside temperature was 2.4℃, 2.
The temperature was 10.4°C. The liquid temperature gradually increased as the grinding time increased in both tests. However, when calculating the temperature rise per minute, it is 1
The temperature rise was approximately 0.15°C for the first time and approximately 0.13°C for the second time, which was approximately 0.7°C in the case of normal pressure grinding, and it became clear that the temperature rise could be significantly suppressed by reducing the pressure. . Next, the results of examining the quality of the bleached meat obtained under the above conditions are shown in Figures 14 and 15, Figures 16 and 1, respectively.
It is shown in Figure 7. Both gel strength and myofibrillar protein solubility increase until 10-20 minutes before reaching a parallel level.
However, the gel prepared from the bleached meat after 50 minutes of grinding showed no cracks in the bending test, and a score of 5 to 6 was obtained in the bite test, demonstrating the effectiveness of vacuum grinding. was recognized. [Example 2] Using sardines stored at -25°C for 2 months as a raw material, the effect of whether or not the fat that floats to the surface during bleaching in water is removed on the quality of the bleached meat was investigated. First, we investigated the fat content of the homogenate, and the results are shown in Table 1.
Shown below. When the fat content was compared on a dry basis, the non-removed area showed a value about 2.4 times higher than the removed area. Next, the gel-forming ability and color tone of the bleached meat from which impurities were removed using a sieve were examined, and the results are shown in Table 2. Table 2. '4 The pH of the bleached meat was 7.14 in both groups, but the pH decreased by 0.2 to 0.3 due to the influence of the salt added during grinding. Therefore, by adding 0.2% of talinsan (equal composition of pyrophosphate and tripolyphosphate). A gel was prepared that corrected for the decrease in pH. In terms of gel strength, the gel strength in the removed area was slightly better than in the non-removed area, but significantly higher values were obtained for both breaking strength and elongation at break, with the improvement in elongation at break being particularly marked, reaching values of 3 or higher. It has reached the same level as that of strong-legged fish such as Eso and Japanese croaker. There was no significant difference in gel color between the removed and non-removed areas.

[Example 3] Table 3 shows the general composition of bleached meat produced by water wetting using frozen sardine fish that has been stored for 1 or 2 months at -25°C. It is shown in Table 4. The composition of ochimi differs depending on the raw fish, especially in water and fat content. On the other hand, the composition of bleached meat was generally constant, but upon closer examination, differences were found due to differences in the manufacturing method. For example, the top three cases and bottom three cases on March 6th show the results when floating fat was removed and when the floating fat was not removed, and the latter was 0%.
．． 2% crude fat content was high. In any case, the crude fat content is 1% or less, which is thought to contribute to improving the quality of frozen surimi by reducing fat spoilage that adversely affects quality. 9 only January 31st 3 7.28 birds, 2-0.8-
February 1st 3 7.32 84.4 - 0.7
-February 1st 5 7.37 85.5 - 0
．． 7 - March 5th 3 7.12 81.7 17.
1 0.7 0.3 220 March 5 March 6 March 6 March 6 March 6 March 6 March 6 Nagasaki March 7 March 7 March 8 7. 12 7 [4 82.4 81.6 81.7 82.0 81.7 81.6 81.8 82.6 81.6 80.5 17.3 17.2 17.1 17.5 17.3 17 .2 17.3 17.0 17.5 17.8 0.5 0.3 0.7 0.4 0.9 0.4 0.7 0.7 0.4 Table 4. Figure 9 is a sectional view taken along the line C-C in Figure 2, Figure 10 is a front view of a piece for measuring the strength of the gel obtained by the present invention, and Figure 11 is a cross-sectional view taken along the line CC in Figure 2. Cross-sectional view. FIG. 12 to FIG. 17 are diagrams each illustrating the quality of the present invention. DESCRIPTION OF SYMBOLS 1... Cylindrical container, 6... Connection pipe, 7... Chamber, 13... Vacuum pump, 19... Reversing net, 24... Rotating vane, 25... Current plate. Sakaiminato Scale January 31st 70.1 18.9 7
．． 8 1.2 487February 1st 71.0 1
g, 4 g, 2 1.2 388 March 5
Sun 72.5 18.2 8.8 1.2
464March 6th 73,9 18.0 7
．． 8 1.1 Nagasaki March 7th Drunk, 0 20
．． 2 13.6 1.2 482 March 8 Nail, 8 19.9 13.3 1.1 Patent applicant Bibun Kikai Seisakusho Co., Ltd. and 1 other person

[Brief explanation of the drawing]

Fig. 1 is a longitudinal sectional front view of the present invention, Fig. 2 is a longitudinal sectional front view of the main parts, Fig. 3 is a plan view of the main parts, Fig. 4 is a side view of the main parts, and Fig. 5 is a longitudinal sectional front view of the main parts. Figure 2 is a sectional view taken along the line CC, Figure 6 is a plan view of the rotating blade, - Figure 7 is a sectional view taken along the line CC of Figure 2, Figure 8 is a sectional view taken along the line CC of Figure 2, and Figure 3 is a sectional view taken along the line CC of Figure 2. Figure S Figure '1-21: Figure 4 Figure 8 Figure 8

Claims (1)

[Claims] 1. Bleaching water is added to drop meat obtained from fresh or frozen fish, etc., and the raw meat is refined to the level of myofibrils while being exposed to water under reduced pressure and recovering the fat that floats to the surface. A method for exposing fish meat, etc. to water, which is characterized by: 2. Both ends of a pair of cylindrical containers that can be maintained under reduced pressure are connected by a chamber incorporating a connecting pipe of approximately the same diameter and an inversion net for fat recovery, and fixed radially within the cylindrical container. A water bleaching device for fish meat, etc., characterized in that a plurality of rectifier plates and rotary blades for refining and transporting raw meat are arranged alternately in series. 3. The lower ends of the pair of cylindrical containers are connected by a connecting pipe, which are raised up from the horizontal by 10 to 50 degrees, and the chamber is vertically connected to the upper end of the cylindrical containers. Water bleaching equipment for fish meat, etc.