JPH0465665B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a novel method for processing marine product raw materials, and in particular to a method for producing new foods with different properties and textures by processing and organizing marine product raw materials such as fish and shellfish meat using a twin-screw extruder. In Japan, seafood and seaweed have been widely eaten and served as valuable nutritional sources since ancient times. However, in recent years, lifestyles have become westernized and diversified.
In addition, the smell of seafood itself, the presence of bones, and their removal are disliked, so young people in particular are less likely to eat seafood. It has started to be offered. In order to prevent this so-called fish separation, methods have been tried to make these seafood and seaweed more edible. Methods have been developed to produce crab meat-like fibrous foods by molding and heating the minced fish raw material into noodle strings through a nozzle or slit, or by extruding it into a coagulating liquid and chemically denaturing it. A variety of delicious foods with flavors and textures that are completely different from fish protein are available, and recently crab meat-like foods have become particularly popular. In this way, meat-like or crabmeat-like foods with different properties and textures are provided from seafood meat raw materials, but the meat-like texture is insufficient in some respects, and when using surimi as raw material, In addition to the drawbacks such as the inability to use highly water-soluble proteins, the production of these products requires equipment with the respective functions for kneading, molding, heating, and other processes, making it difficult to purchase and operate such equipment. However, it had the disadvantage of requiring a large amount of cost and labor for maintenance. Furthermore, the development of foods that make seaweed delicious and delicious has not been sufficiently developed. Thus, the present inventors have processed marine product raw materials such as seafood and seaweed using simplified equipment and methods to produce water-soluble proteins and salt-soluble proteins that differ in properties and texture from those raw materials. With the aim of providing a new method for producing delicious and edible food products while retaining the It has been discovered that a single device can be used to easily organize and provide delicious foods with new flavors and textures. Therefore, the present invention aims to extrude one or more kinds of marine product raw materials consisting of fallen fish meat, shellfish meat, crustacean meat, mollusk meat, and seaweed using a twin-screw extruder at a screw speed of 100 to 150 revolutions per minute, and a barrel. Temperature 70~200℃
The present invention provides a method for processing raw materials for marine products, which is characterized in that the processing is carried out under the following conditions. The present invention also provides a method for mixing one or more types of marine product raw materials consisting of fallen fish meat, shellfish meat, crustacean meat, mollusk meat, and seaweed with mixed additives using a twin-screw extruder at a screw rotation speed of 100 per minute. The present invention provides a method for processing marine product raw materials, which is characterized by processing under conditions of ~150 rotations and a barrel temperature of 70~200°C. The present invention will be explained in detail below. In the present invention, one or more of fallen fish meat, shellfish meat, crustacean meat, mollusk meat, and seaweed are used as marine product raw materials. Fish meat is obtained by removing inedible parts such as the head, internal organs, and spinal bones from the bodies of various fish such as mackerel, sardines, cod, pollock cod, flounder, bonito, and horse mackerel, and harvesting the flesh using a fish meat collector. used. In the present invention, fish meat that has been soaked in water and made into minced meat, or processed fish meat such as so-called marine beef, which is made into dried granules by removing lipids and water from fish meat, is not used. Fish meat, which retains water-soluble proteins, salt-soluble proteins, and fats and oils, is used to make the most of the dough. Examples of shellfish meat include clams, freshwater clams, clams, scallops, and oysters; examples of crustacean meat include crabs, shrimp, and krill; and examples of mollusk meat include squid and octopus. In addition, seaweeds such as wakame, kelp, and nori are used. Only one type of these raw materials for marine products may be used, or several types may be used in combination. The combination, proportion, etc. are arbitrarily selected depending on the purpose. In that case, they may be mixed in advance, or they may be mixed and kneaded in a twin-screw extruder. Each raw material is usually used in its raw form with high moisture content without drying to remove moisture. Alternatively, the meat may be ground and cut into minced meat or small pieces using a chopper in advance, but such processing can also be carried out in a two-screw extruder. 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, cereal flours such as wheat flour, soybean flour, soybean protein powder, wheat gluten, and potato starch are preferably used. The use of these mixed additives is optional, and the types and blending ratios are also optional, but when used, they can be used to adjust the moisture content of the above-mentioned high-moisture seafood raw materials, reinforce or bind them, and are suitable for the product. It is suitable for providing texture, flavor, hardness, and color tone, and can be varied depending on the type, blending ratio, and combination of additives, and can provide structured foods with meat-like or preferable textures. . Regardless of whether such mixed additives are used, other additives such as powdered or liquid seasonings, spices, leavening agents, thickeners, coloring agents, etc. can be used as appropriate. These additives and raw materials for marine products may be mixed in advance or in the apparatus. In the present invention, such marine product raw materials or mixed additives with these raw materials are processed using a twin-screw extruder. An extruder is a device that has the function of performing temperature treatment and mechanical treatment at the same time. Specifically, transportation, compression, mixing, kneading, shearing,
It has the ability to process processes such as 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, 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 friction between the barrel and the material, but in the dual-screw type, the movement of the material is due to friction between the barrel and the material, but in the dual-screw type, the movement of the material is due to friction between the barrel and the material. The extrusion and sliding effects of the screws that rotate together 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 high-moisture, high-oil content raw materials such as marine product raw materials, and therefore a twin-screw type extruder is used in the present invention. Such two-screw extruders include those commercially available in Japan from Suehiro Iron Works Co., Ltd. and Kowa Kogyo Co., Ltd., and foreign products include those manufactured by Clextral in France. In all of the devices from these companies, the twin screws rotate in the same direction and are fully engaged, ensuring that the material within the barrel is transferred without any hindrance. According to the present invention, if raw materials for marine products or additives mixed with these raw materials are fed from a feeder to a twin-screw extruder, processes such as kneading, heating, and molding are continuously performed within this one device, and the A standardized final product can be obtained. 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. The feed rate of the marine product raw material or the raw material and mixed additives to the extruder is preferably 50 to 3000 g per minute. Screw rotation speed is 100~150 revolutions per minute, barrel temperature is 70~
The temperature shall be 200°C and the processing shall be carried out under these conditions. 70
If it is below 200°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 protein such as soybean protein powder, a barrel temperature of around 150°C (±10°C) is appropriate for its organization. The resulting final product may be more fibrous than conventional products, resulting in a more meat-like food.
Alternatively, it becomes a snack-like food, and a new food that is completely different from the properties and texture of the raw materials can be obtained. Even when the product was carefully inspected using an electron microscope, it was found that it did not have its original shape and that the tissue structure had changed. Thus, according to the present invention, one or more kinds of marine product raw materials consisting of fallen fish meat, shellfish meat, crustacean meat, mollusc meat and seaweed, or the raw materials and mixed additives are processed using a twin-screw extruder. By processing the raw material under specific conditions, the raw material is organized, making use of the raw material dough, retaining water-soluble proteins, and creating a new tissue structure that changes its properties and texture while retaining the flavor derived from the raw material. It is possible to provide food that has the following. It does not have the appearance or odor of fish or seaweed, and can be eaten and served as is, but it can also be used as a raw material for hamburgers, ham, etc. In addition, the manufacturing process is economical and efficient as it can be processed in a short time using a single multi-functional device without using a dedicated machine with a single function for each process. Furthermore, the present invention is very effective in that it is possible to effectively utilize marine resources such as seafood and seaweed, and at the same time to develop new uses for the twin-screw extruder. The present invention will be further explained below with reference to Examples. Example 1 Mackerel was processed using a fillet machine to obtain fillets from which the head, internal organs, and spinal bones were removed, and then processed using a fish meat collector to remove small bones and skin to obtain minced meat-like fallen meat. This droplet was processed with a two-screw extruder (Model α Riser 100 manufactured by Suehiro Iron Works Co., Ltd.) under the following conditions. In other words, the feed speed of the fallen meat to the extruder is 800g/min, and the screw rotation speed is
The barrel temperature was maintained at 120 rpm and 150°C. Not only was it observed with the naked eye that the resulting product was organized, but even when the microstructure was examined in detail using a transmission electron microscope, the original shape of the fish meat was not present at all, and the tissue structure was completely modified. was confirmed. This product also had a chewy texture similar to that of meat. Example 2 An appropriate amount of red food coloring was added to a mixture of 100 parts of sardines ground after removing the head and internal organs and 50 parts of defatted soybean powder, and the mixture was treated with an extruder under the same conditions as Example 1. I went there. The obtained product had an appearance very similar to that of livestock meat, and as a result of inspection with the naked eye and a transmission electron microscope, it was confirmed that it was completely organized, and the texture was also very similar to that of livestock meat. Example 3 A formulation as in Evaluation 1 containing marine products as the main raw material was subjected to extruder treatment under the same conditions as in Example 1. It was confirmed that the obtained product was structured and had a unique flavor derived from raw marine products.

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Claims (1)

[Claims] 1. One or more types of marine product raw materials consisting of fallen fish meat, shellfish meat, crustacean meat, mollusk meat, and seaweed are processed using a twin-screw extruder at a screw speed of 100 revolutions per minute.
A method for processing marine product raw materials, characterized by processing under conditions of ~150 rotations and a barrel temperature of 70 to 200°C. 2. One or more kinds of marine product raw materials consisting of fallen fish meat, shellfish meat, crustacean meat, mollusk meat, and seaweed and mixed additives are heated in a barrel at a screw speed of 100 to 150 revolutions per minute using a twin-screw extruder. Temperature 70~200℃
A method for processing marine product raw materials, characterized by processing them under the following conditions.