JPS61219359A - Method of processing of ground meat of fish and shellfish - Google Patents

Abstract

PURPOSE:To process ground meat of fishes and shellfishes into a meat product of fishes and shellfishes having an animal meat-like taste or a characteristic taste, by treating the ground meat of fishes and shellfishes by a twin-screw extruder under a specific condition, and coagulating it thermally under heating. CONSTITUTION:Ground meat of fishes and shellfishes or the ground meat of fishes and shellfishes and additives to be blended are used as raw materials, and treated by a twin-screw extruder. The treating condition by the extruder is selected from ranges of -5-70 deg.C temperature and 0.1-150kg/cm<2> pressure. The treatment is preferably carried out at 50-3,000g/min raw material feed amount at 10-70 deg.C barrel temperature. In this way, semimanufactured goods having uniform quality are continuously obtained from the outlet of the extruder. The semimanufactured goods are in sol or gel state. Then, the semimanufactured goods are thermally coagulated directly under heating or colored and remolded and thermally coagulated under heating, to give a product of fishes and shellfishes.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention is directed to processing ground seafood meat using a twin-screw extruder under specific conditions to obtain a structured seafood meat protein food. Regarding processing methods.

[Conventional technology]

Low-calorie, high-protein minced seafood is attracting attention as a food ingredient that meets the requirements of modern diets, but its uses include kasuboko-chikuwa, seafood sausage, etc. The main products are fish paste products.

In addition, extruders are mainly used in Western countries to manufacture pasta such as macaroni and spaghetti, as well as snacks that use starch as the main ingredient, and there have been reports of success in organizing plant proteins. However, there are no examples of it being effectively used in the field of seafood products.

[Problem that the invention seeks to solve]

Seafood minced meat is low calorie and suitable for modern diets.
Since it is a high-protein food material, it is hoped that its uses will expand.

However, even if you try to process high-moisture raw materials such as ground seafood with a -axis extruder, the discharge of the processed material at the extruder outlet will be discontinuous due to water separation of the raw material due to heating in the extruder, resulting in unstable operation. was not possible. For this reason, the raw materials supplied to the negative-axis extruder have been limited to low-moisture materials.

In addition, twin-screw extruders are said to be applicable to high-moisture materials, but they are difficult to use for minced fish meat, and two-screw extruders are not effective for minced fish meat. No universal method has been established.

Therefore, the purpose of the present invention is to expand the uses of minced seafood by effectively utilizing a two-wheel extruder. An object of the present invention is to provide a method for processing seafood products having a unique texture different from conventional paste products.

[Means for solving problems]

In order to achieve the above object, the present inventors investigated various methods for processing ground seafood meat, and found that if the ground seafood meat was processed under specific conditions using a twin-screw extruder and then thermally coagulated, It has been found that it is possible to obtain a seafood meat product that has a meat-like texture that is different from the texture of conventional fish paste products, or has a unique texture that is different from conventional paste products.

The present invention was made based on the above-mentioned knowledge, and the present invention is based on the above-mentioned findings.
The present invention provides a method for processing ground seafood meat, which is characterized in that it is processed under the condition of /cj -150Kg/- and then heated and thermally coagulated.

Hereinafter, the method for processing ground seafood meat of the present invention will be described in detail based on its embodiments.

In the present invention, the minced seafood used as processing raw materials includes all common raw material fish species used in the production of seafood paste products, such as pollack, croaker, and eel, as well as low-use or low-use fish such as sardines and krill. Also mentioned are ground seafood from unused marine resources, and these ground seafood are
They may be used alone or in combination of two or more, and other additives may be mixed with the ground seafood.

The above-mentioned mixed additives include okara, fat-free soybeans, soybean 8-gen or/and wheat-derived plant proteins, seeds such as adzuki beans and peanuts, yeast, starch, grain flour, milk, milk powder, casein, whole soybeans, krill, etc. Crustaceans, shellfish, fallen fish, fallen meat (■1nced +wheat), egg whites, vegetables, fruits, seaweed, etc.

These mixed additives may be added alone or in combination of two or more, and may be added in an amount of 0.5 to 300% of the raw surimi.
Although it can be used within the range of 1 to 100%, it is preferable.

In addition, the twin-screw extruder used in the present invention is equipped with a feeder, a barrel, a twin-screw, a goo, and a barrel temperature control device, and includes mixing, compression, kneading, crushing, shearing, heating, and cooling. Any type of equipment can be used as long as it can process each step individually or in combination in one unit. It should be noted that there are almost no continuous mixers that have been used in the past that take into account pressurization of raw materials, and this is not applicable to the present invention.

To carry out the present invention, first, the above-mentioned raw materials, ie, minced seafood or minced seafood and mixed additives, are processed using a twin-screw extruder. The processing conditions (operating conditions) with the extruder vary depending on the type of raw material to be processed, but the temperature is -5°C to 70°C, preferably 5°C to 50°C.
℃, pressure 0.1Kg/cj-150Kg/aj, preferably 5 to 100Kg/- (pressure at the time of discharge from the extruder of the processed material).If the temperature exceeds 70℃, seafood The minced meat undergoes heat denaturation and becomes crumbly pieces of seafood meat, and if the temperature is lower than -5°C, the raw material becomes frozen, making it impossible to obtain the desired product. In addition, when the pressure exceeds 150 kg/cd, the discharge of the raw material from the goo becomes violent, and the discharged processed material becomes in a form similar to that of drying with a spray dryer.
．． If it is less than 1 Kg/cd, the molding ability of the raw material decreases, so that the desired product cannot be obtained in this case as well.

In addition, the present invention has a raw material feed amount of 50 to 3,000 g/
Preferably, the reaction is carried out at a barrel temperature of lO to 70°C.

Although it varies depending on the type of raw material, the rotation speed should be set at 15~
200 r, p, so, preferably 15-150 r, p
, m, and pressurization conditions can be set by setting the rotation speed.

As described above, by processing the raw material with the extruder, semi-finished products of uniform quality can be continuously obtained from the exit of the extruder. The semi-finished product thus obtained is in a sol or gel state.

Next, the semi-finished product obtained as described above may be used immediately or after coloring and re-shaping and then heated and thermally coagulated to produce structured seafood meat having a texture similar to livestock meat, which is the object of the present invention. product is obtained.

As a heating device for heating the above-mentioned semi-finished products, ordinary heating devices such as steam, electricity, gas, oil and soot are sufficient.If it is possible to thermally coagulate and sterilize the product, batch type or continuous type heating devices are sufficient. Either is fine.

In addition, the heating temperature and heating time at that time may be sufficient as long as the temperature and time are sufficient to thermally solidify the semi-finished product, and it is usually 80°C or more.
Heating at 200°C for 1 minute to 30 minutes is sufficient.

In addition, the seafood minced meat and mixed additives may be supplied by pre-mixing a predetermined amount, but it is also possible to utilize the extruder's mixing and crosstalk functions to simultaneously supply a fixed ratio from separate hoppers. desirable.

In addition, by changing the selection of minced seafood and mixed additives and the manufacturing conditions, it is possible to adjust the density of the tissue of the product. It is also possible to obtain products with texture.

Examples of the present invention are listed below.

〔Example〕

Example 1 20g of salt in Ikg of frozen pollack surimi processed offshore
1 Add and knead the raw material paste with 100 g of potato starch and 30 g of seasonings using a twin-screw extruder (rotation speed 25 r, p, @
, barrel temperature of 5° C.) to obtain a semi-finished product with a width of 50+u+, a thickness of 3 mm, and a length of 100 mII.

At this time, a pressure of 60 kg/d was recorded at the extruder outlet. Furthermore, the obtained semi-finished product was heated at 95°C for 5 minutes using a steam heating method to solidify it, resulting in a seafood product 920.
I got g. The resulting product had a texture similar to squid and was difficult to obtain using conventional techniques.

Example 2 Product 1020 was prepared in the same manner as in Example 1, except that the amount of potato starch added in Example 1 was changed to 300 g.
I got g. The obtained product was organized and had an extremely excellent texture.

Example 3 Sardine surimi 500g and frozen pollock surimi 500g
g, 25 g of salt2 200 g of cornstarch, 25 g of seasoning
The raw material glue which had been kneaded with the addition of
A semi-finished product with a length of 100 mm was obtained. At this time, a pressure of 50 kg/cd was recorded at the extruder outlet. Furthermore, the obtained semi-finished product was heated at 90° C. for 10 minutes using a steam heating method to solidify it, thereby obtaining 1060 g of a seafood product. The obtained product was a hamburger-like food with a texture similar to animal meat.

〔Effect of the invention〕

By using minced minced meat, a structured seafood meat product having a meat-like texture or a unique texture different from conventional paste products can be obtained.

Patent applicant: Food Industry Extrusion Shoesking Technology Research Association

Claims (1)

[Claims] (1) Ground seafood or ground seafood and mixed additives,
Seafood minced meat processed in a twin-screw extruder at a temperature of -5°C to 70°C and a pressure of 0.1Kg/cm^2 to 150Kg/cm^2, and then heated and thermally coagulated. processing method.