JPS61227760A - Production of food extender - Google Patents

Abstract

PURPOSE:Internal organs and bones of animals are dipped in hot oil, dehydrated by exposing them to 2 stages of evacuation, oil-removed by subsequent evacuation, then ground to give a food extender of good storability. CONSTITUTION:Internal organs and bones of animals, fishes and shellfishes are cut into pieces of a certain size and dipped in animal or vegetable oil which is kept at a prescribed temperature. Then, light vacuum is applied as the first step and heavy vacuum as the second step to evaporate off the water in them. Subsequently, evacuation is continued to effect oil removal. Finally, the product is ground to give the objective food extender.

Description

[Detailed description of the invention] (b) Industrial application field This invention relates to a method for producing a food thickener.

(b) Conventional technology and its problems Conventionally, in order to manufacture paste-like food extenders by processing the internal organs, bones, etc. of animals and seafood, the above raw materials were directly ground using a grinder, etc. was.

(c) Problems to be solved by the invention However, since the raw materials contain moisture, oil, protein, and especially viscous substances such as gelatin, frictional heat is generated and the problem is caused by heating under high moisture conditions. The product undergoes heat denaturation,
In addition, the bacteria in the raw materials transfer directly to the product, and when this product is used as a filler for hamburgers, sausages, etc., it has the disadvantage that it spoils quickly and has a short shelf life.

(d) Means for solving the problem In this invention, raw materials such as internal organs, bones, etc. of animals, seafood, etc. are immersed in heated oil maintained at a predetermined temperature, and at the same time, the pressure is slightly reduced in the first stage, and then in the next stage. Then, water in the raw material is evaporated and dehydrated under two-step conditions of strong vacuum, and then the raw material after dehydration is deoiled under reduced pressure conditions, and the raw material after dehydration and oil removal is transferred to a grinder etc It is an object of the present invention to provide a method for producing a food extender characterized by being warm and moist.

(E) Function In this invention, the raw materials are heated using heating oil at a predetermined temperature as a heating medium, and nutrients such as water-soluble proteins, carbohydrates, and vitamins in the raw materials are thermally coagulated by a slight initial pressure reduction. The moisture in the raw material is then evaporated and dehydrated by intense vacuum in the next step, and then the raw material structure is removed when the pressure is returned to normal pressure, unlike deoiling under normal pressure. Since the oil is removed before the heated oil is pressurized into the tank under atmospheric pressure, the oil content after the oil removal process is small. Raw materials that have been dehydrated and deoiled as described above are easily crushed because the viscous substances such as proteins are solidified by thermal coagulation and dehydration, and when being crushed with a blinder etc., the generation of frictional heat is minimal. In addition, the heated oil remaining in the raw material acts as a mW4 agent, further suppressing the generation of frictional heat and preventing thermal denaturation of the raw material.Moreover, the bacteria in the raw material are killed by heating and dehydration. When used as a bulking agent, it is less prone to spoilage and has a long shelf life.

(f) Effects According to this invention, two-stage decompression using heated oil as a heat medium;
Through dehydration treatment and deoiling treatment under reduced pressure conditions, the raw material is dehydrated and dried without losing various nutrients, and by killing microorganisms in the raw material, heat generation during drawing is suppressed and heat denaturation of the raw material is achieved. It has the effect of preventing this, increasing the shelf life of the product as a bulking agent, and increasing the shelf life of the product when added to hamburgers, sausages, etc.

(G) Example To explain the example of this invention in detail, the internal organs, bones, etc. of animals and seafood as raw materials are cut into a certain size, and on the other hand, they are placed in a cutter with a capacity of 4.5 m. Approximately 900 kg of animal oil, vegetable oil, mineral oil, and single or mixed animal and vegetable fats and oils
Pour it in and heat it to a predetermined temperature (between 60 and 120°C).

Next, the raw material is immersed in the heated oil, the lid of the cutter is closed, and a slight pressure reduction of 10 to 20 mmH9 is performed for about 30 minutes after the raw material is immersed in the heated oil while maintaining the temperature of the heated oil. Perform a strong vacuum of ~750 mmhl.

In this depressurization process, various nutrients such as water-soluble proteins, sugars, and vitamins in the raw materials are thermally coagulated and stabilized by a mild decompression in the first stage, and in the next stage of strong depressurization, various nutrients are released into the flow outlet and decomposed. The water in the raw materials is evaporated and dehydrated by the next step of intense vacuum. In addition, by using heated oil as a heat medium, the raw material is heated from the inside and outside of the tissue, and combined with strong vacuum, the dehydration process is completed at a relatively low temperature and in a short time, and various nutrients are lost due to decomposition etc. It remains in the raw material without being degraded. In addition, in deoiling treatment under reduced pressure conditions following dehydration treatment, unlike deoiling treatment under normal pressure, oil is removed before the heated oil is injected into the raw material by atmospheric pressure when returning to normal pressure. Since the treatment is performed, the residual oil percentage can be lowered.

In this way, the dehydrated and oil-depleted raw material is crushed using a grinder or the like to become a paste-like food extender product, but the raw material has already been dehydrated and is easily crushed. The heating oil remaining in the raw material acts as a lubricant, suppressing heat generation and preventing thermal denaturation.

Note that if it is necessary to further reduce the residual oil percentage of the product, it is also possible to dissolve and extract the oil in the product using an organic solvent such as n-hexane to reduce the residual oil percentage.

The food extender obtained in this way is in the form of a dehydrated and dried paste while preserving the various nutrients contained in the raw materials.Since the bacteria are killed during the dehydration process, it is safe to use as a food extender during storage. Of course, when it is added to pasted products such as hamburgers and sausages, the number of bacteria is small, so it is possible to make paste products that are slow to spoil and have a long shelf life.

Claims (1)

[Claims] 1) The internal organs, bones, etc. of animals and seafood used as raw materials are immersed in heated oil maintained at a predetermined temperature, and the raw materials are immersed in heated oil maintained at a predetermined temperature, and under two-step depressurization conditions: a mild decompression in the first stage, and a strong decompression in the second stage. A food bulking agent characterized by evaporating and dehydrating the water contained therein, then deoiling the dehydrated raw material under reduced pressure conditions, and grinding the dehydrated and deoiled raw material using a grinder or the like. manufacturing method.