JPS61501748A - Method for obtaining fishmeal with high protein content - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed description of the invention] Method for producing meal with high protein content The present invention preferably has a volatile nitrogen content of 50 ysg or less per 100 g of raw material. The raw material consisting of fresh fish or other marine animals is ground and then preferably heated in a heat exchanger. The meat is attached to a rotating screen that keeps the inner wall of the pipe free of deposits and creates turbulent flow. such as being fed directly into an indirect heating tube with scraper blades. heating to a temperature in the range of 60 to 85 °C for about 1 to 3 minutes in a heat exchanger of . High-quality protein, i.e., digestibility of 90% or more and biological value of 75% or more, can be obtained from the raw materials. fishmeal with low sulfur content in the range of 5-10 ppm and the raw materials used Method of obtaining fish oils with low free fatty acid content ranging from 0.5 to 1.0% depending on Regarding.

When producing fishmeal and fish oil, two main conditions determine the quality of the product. Primarily The protein and oil quality of the raw materials must be of the highest standard, which means that whole fish Manufacturing conditions throughout the manufacturing process ensure that proteins and oils do not deteriorate during the manufacturing process. The currently used methods for producing fishmeal with respect to temperature and residence time are as follows: If production starts with whole, fresh fish that do not meet the above two requirements, it is relatively cheap. It can only be sold at a high price and is not stable while in a bag or storage container. A fishmeal containing 15-20% fat is obtained. Fish raw materials are stored as is for 3 to 4 days. Fishmeal with a fat content of less than 10% is produced by conventional methods only when Can be built. In practice, such storage implies some kind of decomposition of the raw material.

In many methods, high temperatures and long residence times are used so that proteins and The oil is exposed and its quality deteriorates further. In plants for the production of fishmeal and fish oil, Many suggestions have been made to improve the various processing steps, but with careful conditions throughout the process. Fresh fish with high or low fat content, fishmeal with low fat content and low free fatty acids Until now, no complete method has been known that allows for the complete conversion of fish oil to No, the state of the technology is described in Swedish Patent Publication No. 7909929-7 The objective of the invention is to provide a simple and reliable method for The above-mentioned high quality fishmeal and fish oil are obtained from completely fresh seafood raw materials with high or low fat content. 0 method which is to achieve the method of the kind mentioned in the opening part of the present invention, so as to obtain According to this method, the original taste of fish remains, and the fishmeal produced by conventional methods has a unique taste. Obtain fishmeal that can be used for human consumption since it does not taste bitter. The fish oil of the present invention It maintains the composition of its raw materials and retains its official value even if it is not refined.

According to the invention, a method of the kind mentioned in the opening part of the invention is a combination of the following steps: characterized by.

a) said raw material so that the degree of grinding is clearly related to the degree of dispersion of fat in said raw material; The degree of grinding of the material, i.e. the degree of division into pieces, is controlled by the location of fat accumulation in the material. do; b) The crushed and then heated meat mass is added to a first portion containing a compressible fibrous structure. The sieve size is selected to obtain a second fraction with a high content of solids and fine particles. sorting by sieving through a sieve with adjustable mesh size. C) The first fraction is further reduced in water content and fat content. and by pressing into a fourth fraction with correspondingly increased water content and fat content. to classify; d) Gently heat the third fraction at a meat temperature below 80”C, preferably below 65°C. dry crab; e) said second fraction, optionally in combination with a fourth fraction, preferably an oil fraction; Preferably, the fishmeal stick water fraction and the first fraction are combined. Classify by centrifugation into fresh defatted and dehydrated solid fractions.

In a preferred embodiment, when classifying the second fraction according to step e) above If desired, the so-called fishmeal waste liquid is centrifuged to remove residual oil and sludge. After separation, a portion is returned to the pulverized raw material before being supplied to the heat exchanger described above, and the remaining of the fish can be evaporated and optionally dried together with said third fraction. Make powder waste liquid concentrate.

Next, the present invention will be explained in more detail with reference to the accompanying drawings.

FIG. 1 shows a simplified embodiment of a plant for carrying out the method according to the invention. .

FIG. 2 shows the relationship between solid content and fat content in the press cake and heat treatment temperature.

Figure 3 shows the effect of heat treatment time on the amount of fat in the solid content, that is, the separation of fat. The influence of heat treatment time is shown.

This figure briefly shows an example of a plant.

The raw material 1 is crushed in the mill 2 and transported to the container 3 on the way, from which the raw material is transported in detail. Indirectly heated, kept clean by rotating scraper blades (not shown in detail) scraped surface with cylindrical heating area (scraped 5urf) ace) 0 supplied to the heat exchanger 4 Next, when using the heated meat loaf, The sieve is transferred to sieve 5, which is equipped with means for changing the thickness of the sieve mesh. Furu Therefore, fraction 6 has an increased dry matter content and a corresponding decrease in dry matter content. Fraction 7 is obtained. Fraction 6 was pressed in press 8 to further increase the dry matter content. A fraction 9 with a reduced dry matter content and a fraction 10 with a correspondingly reduced dry matter content are obtained. Breath 8 In this example, the press is a screw press, but other presses may also be used. Combine the resulting 0 fraction 10 with fraction 7 and place in a decanter 1 1, where the oil fraction 12, the fishmeal waste liquid fraction 13 and In this example, this solid content is classified into solid fraction 14, and this solid content is combined with fraction 6. , fraction 9 is then exposed, for example under vacuum or directly to an air stream. to dry the meat slowly at a maximum temperature of 80°C, preferably about 65°C. The solid content 14, which is conveyed to the dryer 15, is fractionated as schematically indicated by the dotted line 141 in FIG. It is also possible to introduce it directly into the dryer 15 together with 9. Fishmeal waste liquid fraction 13 is removed from the plant, optionally together with oil fraction 12 as shown. A small amount of oil 17 and, in this example, a sludge fraction 18 introduced into the dryer 15 are centrifuged. Separate in separator 1B. Part of the separated fishmeal waste liquid is evaporated in the evaporator 20, and A condensate 21 is taken out from the container and a condensate 22 is dried in the dryer 15. . The remaining portion 18 of the fishmeal waste liquid, i.e. stream 23, is returned to the scraped heat exchanger. 4. Mix with the crushed raw material before feeding. Fishmeal 24 and removal from dryer 15 A stream 28 containing water is obtained.

As can be seen from the above continuous processing steps, the method of the present invention Applicable. Compared to fish, which distributes fat in the muscle fibers and therefore requires a higher degree of grinding Therefore, fish that have relatively concentrated fat distributed in the abdominal epithelium and outer skin Requires a lesser degree of grinding, ie division into relatively large particle sizes.

The above sieve has a sieve opening that can be adjusted and changed. to obtain a fraction with compressible fibrous structure to press the size of , can be selected depending on the raw materials used. Step e) is a decanter (d It consists of a type of centrifugal separator called a centrifugal separator. It seems like it causes two flows. It is of course possible to use a separator, but it is also possible to split the flow that has arrived into three streams. It is advantageous to grade. Decanters require this to maintain a constant flow. The size is large enough to classify the entire flow from the heat exchanger where the meat is heat treated. Must be determined.

The flowchart of the plant for carrying out the method according to the invention is simplified and evaporative or Heat exchangers for heat recovery associated with heating the stream reaching the heart separator 1B are not shown. You also have to be careful.

Support 11 Some operational specifications for fishmeal produced from winter cape (cape 1 inch) The data is shown below.

Summer 1% kg Fish 100 1000 Dry matter (excluding fat) 15.2 152 Fat (F) e, sea Moisture 78.0 780 state of affairs Dry matter (not including fat) 81.3 152 Fat 9.2 17.2 Moisture 9.5 17.8 1L fat ml Decanter - 11 to 45 From the centrifuge 5.8 Sulfur amount: 10ppm FFA (free fatty acids) 0.5% Operation U was as follows.

Meat mass from scraped surface heat exchanger 60~80℃ Flow reaching decanter 1, 1 Flow reaching 60-80℃ centrifuge 16 85℃ dryer 15 (vacuum dryer) 70℃ (maximum) raw materials and obtained fishmeal Some further examples regarding fat content are given below for different ingredients.

■Fishmeal in raw materials Total dry matter Total dry matter Fat% of Fat% of Herring 38.8 5.7 Fatty small cod 19.9 2.1 Lean small cod 8.8 2.1 Winter Shishamo 36.8 8.3 (capeline) Summer Shishamo 607-10 The oil obtained from sprats is listed below.

Sulfur (ppm) 5 Moisture (X) 0.15 Contamination ($) 0.02 FFA (%) 0.5 Color Robipond IOR/35G’ (Color Lovibond) In the scraped surface heat exchanger regarding the degree of separation of fat from fish protein The effect of temperature was investigated. A typical example is shown in FIG. 2 for comparison.

Ingredients: winter-grown shishamo Total dry matter (including fat) 27.2% Fat content (in whole fish): 11.8% Volatile nitrogen (in whole fish) 1B, 13mg/100g Heat treatment time is approximately 120 seconds The experiments were carried out at four temperatures: 65, 75, 85 and 95°C. in dry matter Calculate the fat content of the press cake (stream 9 in Figure 1) and the solids content (stream 14 in Figure 1). It was measured with

As shown in Figure 2, the best way to separate fat is when proteins are processed slowly. It is very advantageous because it is obtained at the lowest temperature.

The processing time was determined at appropriate time intervals, as seen in some experiments shown in Figure 3. No adverse effects were observed on fat separation. experiment scraped It was carried out at 85±2° C. in a surface heat exchanger. Each experiment lasted for a specified time (2 36 minutes to 12 minutes 42 seconds). In each experiment, five Got the results. As can be seen from Figure 3, the amount of fat in the solid content is approximately It was 9%.

Finally, the analysis results of fishmeal obtained from winter-grown capelin are shown.The raw materials used were Raw Material 10. It was a fresh raw material containing 10-2 Qmg volatile nitrogen per 0g. regular Relatively early experimental protocols mean even better results can be obtained in the plant. It should be noted that the results were obtained from

Protein/solid content (by Kelsol method) 82z Water-soluble protein 14% Moisture 9.8z Ash content 8.5z Salinity 1.5z Fat (by Tuxley method) 7.5% ammonia nitrogen (NH3-N) 0. 112DBC Millimorph 16g Nitrogen 105 Considering fat and water Corrected water retention capacity 5.0 Regarding protein quality, when producing fish meal from fish raw materials, the protein quality is 90 to 95 mm in winter production. The average value is 75-80 mmol/113 gN for summer production. It can be said that DEC values of 80-100 mmol/18 gN are usually obtained.

Between DEC and the amount of water-soluble protein in fishmeal with protein ranging from 10 to 70% There is a linear relationship. The amount of water-soluble protein in fishmeal produced by a known method is It varies greatly depending on the time of production and the storage time in the factory. Save as raw material 25-30% when using fish that have not been stored for a long time, and 40-30% when using fish that have been stored for a long time. The fishmeal produced from fresh fish according to the method of the present invention is about 12-15% Contains water-soluble protein.

True digestibility for mink is a good criterion for the quality of protein in fishmeal obtained from fish raw materials. According to the method of the present invention, true digestion of greater than 80%, typically 93-95% In the fishmeal of the present invention, the percentage value obtained by normal methods is 65-80%. The biological value of the protein is 75% or more5, typically 77%, but the biological value of the protein obtained by conventional methods is rarely exceeds 74%.

Fish oil usually contains at least 3,0% FFA and about 20 PP sulfur. The method preserves fairly good oil quality, i.e. the raw material used, which is important for subsequent refining. to give a sleeve of about 0.5-1.0% FFA and 5-10 ppm sulfur content. .

Ki h Zeng fat ha (left fraud filling 匈 nG3 Procedural amendment (formality) June 1986 Dada

Claims (1)

[Claims] (1) Fresh, preferably with a volatile nitrogen content of not more than 50 mg per 100 g of raw material The raw material consisting of fish or other marine animals is ground and then heated in a heat exchanger, preferably as described above. A rotary scraper that keeps the pipe wall free of deposits and creates turbulent flow. Heat exchangers of the type fed directly into indirect heating tubes with scraper blades heating to a temperature in the range of 60 to 85°C for about 1 to 3 minutes in an evaporator. High quality protein from raw materials, i.e. digestibility of over 90% and biological value of over 75% Fish meal and low sulfur content in the range of 5 ppm and 0 depending on the raw materials used. ．． In a method for obtaining fish oils with a low free fatty acid content ranging from 5 to 1.0%, a) the raw material so that the degree of grinding is clearly related to the degree of fat placement in the raw material; The degree of pulverization (2) of the raw material, that is, the degree of division, is adjusted depending on the location of fat accumulation in the raw material. Ru; b) The crushed and then heated meat mass is added to a first portion containing a compressible fibrous structure. The sieve size is selected to obtain a second fraction containing a high content of solids and fine particles. by selecting and sifting through a sieve (5) with adjustable sieve mesh. c) The first fraction (6) is classified into a third fraction with reduced water content and fat content; fraction (9) and a fourth fraction (10) with correspondingly increased water and fat content. ) classified by Press (8); d) Boiling the third fraction (9) at a meat temperature below 80°C, preferably below 65°C. Dry slowly (15); 8) Transfer the second fraction (7) to a fourth fraction if desired. In combination with fraction (10), preferably oil fraction (12), fishmeal waste liquid fraction (13) and Defatted and dehydrated solids fraction (14) preferably mixed with the first fraction (6) classified by centrifugation (11); A method characterized in that it consists of a combination of steps. 2) Claims for classifying said second fraction (7) as described in step e) In the method described in item 1, the obtained fishmeal waste liquid is optionally mixed with residual oil (17 ) and solid content (18) are further separated by centrifugation (16), and then the above-mentioned A portion is returned to the pulverized raw material before being supplied to the heat exchanger (4), and the remaining portion is evaporated (2 0) and, if desired, can be dried (15) together with the third fraction (9). A method characterized by making a fishmeal waste liquid concentrate (22).