JPH0424027B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention is a method for producing concentrated proteins, etc. that have calcium compounds and high water retention properties in a more natural form than animals/fish and shellfish, and is a method for producing concentrated proteins, etc. in a more natural form than animals/fish and shellfish. This is a manufacturing method related to usage.

Traditionally, heads, bones, internal organs, fat, shells, etc. of animals and seafood have been discarded as edible meat waste, or processed as fertilizer or feed, and the overall edible rate has been It was low. However, these sites contain many useful substances. In particular, bones contain tricalcium phosphate, which has a composition closest to that of human bone, minerals that have neuromodulatory functions, various proteins and amino acids that are important as nutrients,
It is rich in fatty acids, etc., which serve as an energy source, and is a valuable food source for humankind. The reason why such useful bones could not be used as food is because they cannot be sown with human teeth and are difficult to absorb into the human body, and also because there was no suitable processing technology.

The points that the present invention differs from conventional production methods are: (1) By adjusting the pH after crushing the raw materials, it is possible to improve the hydrophilicity and water retention of the dried product.

(2) By performing steam extraction under different conditions, the heating conditions are appropriate and it is possible to obtain high-purity, high-quality by-products with little denaturation.

(3) After drying using this method, the bones and meat are physically separated, so separation can be done easily and reliably, and the purity of the product can be increased without lowering the yield.

(4) Highly pure calcium compounds and collagen peptides can be obtained by performing multi-stage decomposition and elution using high-pressure hydrolysis and enzymatic decomposition to elute proteins and fats from bones. .

(5) By ultra-finely pulverizing the final dry product, it is possible to obtain a product that is highly absorbable and digestible by the human body.

(6) According to the present invention, all useful substances can be recovered as food, making it possible to make comprehensive use of animals and seafood to make them completely edible.

In detail, an embodiment of the present invention uses fresh fish or its leftover heads and bones as raw materials. Next, these raw materials are crushed into a size of approximately 20 mm cubed using a crusher, and the pH is adjusted to 7.4 to 7.8 using an alkali such as sodium bicarbonate. This makes the final product more hydrophilic and more condensing.
Next, the prepared raw material is heated with hot water or heated steam.
Temperature from 60 to 120℃, 10 seconds to 1 hour, normal pressure to 2Kg/
Stirring, heating, and steaming are performed at a pressure of cm ² G. As a result, the proteins in the meat tissue coagulate and contract, and are separated from the bone. Furthermore, most of the muscle-shaped proteins, extract components, and fats and oils are eluted out of the meat tissue. Next, this is filtered and separated into solid content and liquid using a filter, and the solid content is further compressed and filtered using a screw press or the like, or centrifuged to perform solid-liquid separation. The concentration of 40-60% by weight, 3
~5% by weight. The separated liquid has a composition with a solid concentration of 1 to 5% by weight, an oil and fat concentration of 2 to 15% by weight, a muscle protein and extract concentration of 1 to 10% by weight, and a water concentration of 70 to 97%. There is. This separated liquid undergoes centrifugation, enzymatic decomposition, and concentration steps to produce a concentrated extract and edible fats and oils. Most of the solids in bones and meat tissues remain in the solids, which have been subjected to solid-liquid separation to have a moisture concentration of 40 to 60% by weight. This is dried using an indirect heating rotary agitation dryer using saturated steam at a pressure of 4 to 10 kg/cm ² until the average moisture content of the dried material is about 10% by weight. In this drying process, the temperature of the material to be dried is 40 to 120.
If necessary, a carrier gas of 20 to 80 degrees Celsius is blown in or the atmosphere is reduced to about normal pressure to 100 mmHgabs. The material to be dried undergoes drying shrinkage as the drying progresses from the constant rate drying period to the decreasing rate drying period, but the speed of this progress is different between bone parts and meat parts, with meat parts drying faster. do. This is because the tissue binding strength is stronger in the bone part, and the shape is hardly destroyed even when stirred, and the meat part has weak fiber strength, and the shape of the particles is small and has a large specific surface area, making it easy to dry. This is because the meat tissue loses its toughness due to the loss of moisture, becomes finely pulverized by stirring, and the drying speed relative to the bone part is different and becomes extremely fast.
As a result, the size of the particles after drying is 1 to 3 for the meat part.
mm cubic, the bone part is about 5 to 10 mm cubic, and the degree of dryness is different, and if the average moisture of the whole is 10% by weight, the average moisture value of the meat part is 8 to 9% by weight, and the average moisture value of the bone part is 11 ~12%.

The drying step may be carried out continuously or batchwise.
After the drying process, the material is cooled down to about 20-40°C by direct cooling with cold air at 5-20°C and indirect cooling with cold water at 5-20°C. This operation is to prevent the oxidation of fats and oils by cooling the heated and dried material, and to facilitate the next step of vibration classification by cooling and hardening the bones and meat.

Next, the cooled coarse particles are subjected to vibration classification separation using a sieve. The sieve used at this time is 3 to 10 mm.
Two-dimensional vibration in the horizontal direction is performed using a wire mesh to separate particles that pass through and coarse particles that do not pass through. The particles that pass through are fleshy parts, and the coarse particles that do not pass through are bone parts, and the separation efficiency is 90-95% by weight. The fleshy particles separated here are concentrated proteins that contain more than 80% by weight of protein and less than 7% of fat and oil content, and have hydrophilic and water-retaining properties. Used as feed. The protein material obtained by this method is of high quality because it has not been subjected to excessive heating. The separated bone parts are crushed by an impact type crusher for 10 minutes.
Make a fine powder of ~20 mesh. This operation exposes the bone marrow surface and increases the specific surface area of the powder to facilitate the subsequent extraction and decomposition steps.

Pulverized bone powder is heated to 2 to 10 kg/cm ² in direct and indirect high-pressure steamer using heated steam with a stirrer.
Steaming is performed for 30 minutes to 2 hours at a pressure of G and a temperature of 130 to 200°C, and insoluble proteins such as collagen and lipids contained in the bone marrow are eluted into the hot water.
At this time, 50 to 500% by weight of water is added to the bone powder as a solvent in order to improve fluidity and dissolution.

The high-pressure steamed slurry bone meal is transferred to an enzymatic digestion tank, the slurry is maintained at a temperature range that exhibits enzyme activity, 0.1 to 1% by weight of a proteolytic enzyme such as ASP protease is added, and the mixture is gently stirred. While
Insoluble proteins are enzymatically decomposed at a constant temperature of 40 to 60°C for 30 minutes to 24 hours. By this operation, most of the insoluble proteins in the bone marrow are decomposed and eluted, and the viscosity of the eluate is further reduced due to the decomposition. After completion of decomposition, heating is performed at 90 to 100°C for 5 to 20 minutes to inactivate the enzyme. Through the above steps, collagen and the like are decomposed and eluted from the solution, leaving only minerals such as calcium and potassium in the solid matter. This slurry liquid is subjected to specific gravity separation using a centrifuge to separate solids and liquids. The separated liquid contains collagen peptides, which are decomposition products of insoluble proteins such as collagen, free amino acids, and the like. This separated liquid is concentrated to become concentrated collagen peptides. The residual aqueous solution in the separated solid is 40 to 50% by weight, and the remaining components are mostly mineral components such as calcium compounds and potassium compounds. If the solute concentration of the remaining aqueous solution is high, water is further added to reduce the solute concentration, and then specific gravity separation is further performed. Next, the separated solid is dried using an indirect heating type rotary stirring dryer using saturated steam at a pressure of 4 to 10 kg/cm ² G, and is dried until the moisture content in the solid is approximately 5 to 7% by weight. The temperature is 50 to 130°C, and if necessary, a carrier gas of evaporated water is blown in or the inside of the dryer is reduced to about normal pressure to 100 mmHgabs. The particle size of the solid powder thus obtained is 0.5 to 1.5 mm cubic, and the composition is 5 to 7% water, 0.5% or less fat, 1 to 5% protein, and 70% or more ash. . This solid powder has almost all fat and protein removed, is odorless, and can withstand long-term storage. The reason why the water content is left at 5 to 7% by weight at this time is to prevent the material from being overheated and denatured due to water evaporation in response to the heat generated during the next step of grinding.

Next, the dry solid powder is ground into an ultrafine powder of approximately 50 to 100 microns. Frictional heat is generated during this grinding process, but as the water in the powder evaporates, the powder temperature reaches 100℃.
Because it can be held back and forth, overheating denaturation of the substance does not occur. The ultrafine powder obtained in this way is a highly purified calcium phosphate powder, which is in the natural compound state that existed in the raw material bone. It has high molecular activity, shows high affinity for water, and can easily form a colloidal solution.
It has the property of being easily absorbed and digested by the human body, making it useful as a food material and nutritional supplement.

As described above, according to the present invention, all animals, fish and shellfish can be recovered as high-quality useful substances.

Claims (1)

[Claims] 1 Adjust the pH of raw materials made from animals and seafood to 7.4 to 7.8, stir and heat-simmer in low-temperature water at 60°C to 120°C to separate the parts consisting of sarcoplasmic proteins, extract components, fats and oils, and bone parts. Then, the part consisting of sarcoplasmic proteins, extract components, and fats and oils is separated into solid content and liquid using a filter, and then dried by indirect heating with saturated steam of 4 to 10 kg/ ^cm2 , and the dried product is separated into meat part particles under reduced pressure. and bone part particles, cooled at 5 to 20°C, classified and separated, and the bone part that does not pass through the filter is pulverized into fine powder, and stirred and steamed using heated steam to produce slurry bone powder. The insoluble protein in the slurry-like bone powder is enzymatically decomposed, the decomposed product is separated into a solid component and a liquid component, the solid component is dried by indirect heating to produce a dry powder, and the dry powder is ground. A method for producing calcium from animals and seafood, characterized by producing calcium phosphate powder of 50 to 100 μm.