JPS6188862A - Method of molding edible structure from krill - Google Patents

Abstract

PURPOSE:To obtain the titled novel food having viscoelastic properties and improved balance of nutritive value, by blending krill with sodium alginate, processing the blend into specific dope, molding it into a specific shape and subjecting the molded article to liquid phase separation with a Ca or K salt. CONSTITUTION:Krill is directly used or pretreated, finely ground into preferably <=10mu, blended with sodium alginate to form dope having about 2-20wt% protein concentration, 0.5-3wt% sodium alginate concentration, and about 10.5-13.5pH, which is optionally filtered and deaerated, extruded into a fibrous state with about 0.1-4mm diameter, and molded, or molded into a flat, cylindrical, or flaky state, and the molded article is subjected to liquid phase separation with a liquid phase having about 0.2-12.0wt% Ca salt K salt concentration at about 2-9pH, to give the aimed food.

Description

Detailed Description of the Invention [Field of Industrial Application] The present invention provides a novel edible structure using krill as a raw material, which has viscoelasticity and has an excellent balance of nutritional value. The present invention relates to a method for forming edible structures from krill, which makes it possible to effectively utilize krill that has not been used in the past.

[Conventional technology]

Krill is a type of zooplankton that is widely distributed in the Southern Ocean, and is a crustacean that resembles shrimp, especially in the Southern Ocean1).
Breathing Neifersia Superba (Euphausi)
The a. There is.

Therefore, in recent years, various attempts have been made to put krill to practical use, including turning it into cold a product as it is, and even trying to turn it into frozen surimi.

[Problem that the invention seeks to solve]

However, the use of krill for food still has problems with odor, bitterness, and
Various problems remain in terms of digestive elements, etc., and there are still unresolved technical points.Frozen products that are frozen in their original form are difficult to use immediately after thawing, and frozen surimi There are various restrictions on obtaining this.

Therefore, an object of the present invention is to provide a new and more effective method for using krill that solves the above-mentioned problems.

[Means for solving problems]

The present invention achieves the above object by pre-treating krill as necessary and then adding and mixing sodium alginate to the krill so that the protein concentration is about 2 to about 20% and the sodium alginate concentration is about 0.5 to about 3%. , forming a dope with a pH adjusted to about 10.5 to about 13.5, filtering and degassing this dope as necessary, and then extruding it into a fiber shape with a diameter of about O1) to about 4I1), or Or molded into a flat, cylindrical or flake shape, and the molded product is prepared with a calcium salt or potassium salt concentration of 0.2 to about 12.0%, pl+ about 2 to about 9
This was achieved by a method of molding edible structures from krill, which is characterized by phase separation in the liquid phase of krill to form a strong structure with viscoelasticity and mainly consisting of protein.

The present invention was developed based on further studies on the method of forming edible Ti structures from fish etc. that the present inventors had previously proposed.
This work was completed by finding the optimal conditions when using krill as a raw material.

Hereinafter, the method for forming an edible structure from krill according to the present invention will be described in detail based on its embodiments.

In the present invention, krill, which is a rhinoceros material, can be used as it is, and by using it as it is, 1. It is possible to effectively utilize the whole without undergoing processing such as shelling, and without creating unused parts, and it is nutritious. Although a well-balanced molded product can be obtained, a part of the molded product (for example, only the inside) can also be used.

In carrying out the present invention, first, krill is pretreated as required in step 4 and then finely pulverized to, for example, 20 μm or less, preferably 10 μm or less.

As for the above pretreatment methods, in order to avoid the influence of polar cabrothiase and the peculiar odor of the internal organs and skin, the enzyme activity may be suppressed by heat inactivation, drying to change the flavor, or freezing and pulverization. The method of is preferable, therefore,
In the present invention, dry powder obtained by drying krill,
Krill powder obtained by freeze-pulverizing krill and heat-denatured krill powder can be used as raw material krill.

However, the molding method of the present invention is also possible with direct homogenates of raw krill.

Next, as described above, the concentration of protein in the iii+-treated krill is adjusted as necessary. The protein concentration is adjusted by adjusting the water content, etc., and the preferred range of this protein concentration cannot be further determined because it is affected by the sodium alginate concentration and the alkali concentration. It varies depending on the shape of the molded product, but by setting the content to about 2.0 to about 20.0%, the desired product can be obtained in a good shape. If you try to get
It is preferably 2 to 5%.

In addition, the above pl+ adjustment was done with Tsutomi caustic soda and the pH
A high alkalinity of about 1005 to about 13.5 may achieve the objectives of the present invention.

Next, about 0.5 to about 3% sodium alginate is added to the dope whose protein concentration and pH have been adjusted as described above.

Therefore, when obtaining a fibrous molded product using raw krill, the protein concentration, sodium alginate concentration, and 4% alkali (caustic soda) ratio (care group #) is 20.
1-1:0. (15 to 0.15 is desirable; adjustment to such a ratio determines protein dissolution, interaction between protein and sodium alginate, and protease inactivation conditions; such adjustment results in fiber i ( C
is an important condition that determines the viscoelasticity and strength of

Impurities that may interfere with spinning are removed from the dope made of a mixture of protein and sodium alginate by filtration or centrifugation, and the air inside is removed by force or direct air. Preferably, this dope undergoes jPiI adjustment of l crystallinity to prevent gelation.

Next, the above-mentioned dope is extruded into a fibrous shape of 0.1 to 41 particles, or formed into a flat plate, a cylinder, or a flake. To explain this molding method using the most difficult extrusion molding method as an example, the dope is selected depending on the viscosity of the dope and the viscoelasticity and strength of the desired molded product. 0.1-4
．． It is extruded from a stuffer of OL to form continuous knotless fibers or continuous knotted fibers. This extrusion method is possible by selecting an extrusion mechanism such as gas pressure, screw pressure, pump pressure, etc.

After that, the fiber (molded product) has a pH of about 2 to about 9.
By phase separation in a liquid phase (coagulation liquid), preferably at a pH of about 4 to about 7, a strong structure containing protein and sodium alginate as main components and having viscoelasticity is obtained.

Incidentally, the fiber is usually formed by directly extruding it into the above-mentioned liquid phase.

The reaction in the liquid phase described above is completed in about 10 seconds at pH 1.9 when the fiber diameter is about 0.21, but depending on the fiber diameter, protein, and sodium alginate concentration, the liquid phase p
H determines the rate of reaction, the extent to which l is sealed to the deep part, and the strength of the reaction, and the adjustment of pl+ of the liquid phase affects the viscoelasticity and strength of the fiber in relation to the protein concentration and sodium alginate concentration. This is an important condition to determine, and phase separation is completed by completion of the reaction in the liquid phase.

The above-mentioned concentration of salt or potassium salt is an important condition from the standpoint of protein aggregation, insolubilization of sodium alginate, reactions for structuring the dope, and dehydration of structured fibers. In particular, a high concentration of 0.2 to 12% is required to insolubilize and dehydrate sodium alginate, and it is usually carried out at a concentration of 1 to 7%.

The fibers obtained as described above are finally washed with water. This washing may be done with water, but it is preferable to wash with dilute physiological saline and then wash with water at the end.
When washed with water, the surface may become rough due to rapid surface swelling; to prevent this phenomenon, the surface can be made smooth by washing with physiological saline.

The edible structure obtained by the method of molding an edible structure from krill of the present invention, for example, the above-mentioned fibrous molded product, can be used as it is or bound with a binder, and further dried or swollen slightly. Used as a material for processing into food.

(Example) Test examples and examples are listed below.

Test Example After pulverizing thawed krill, it was placed in an antifoam blender and homogenized for several to several minutes while varying the protein concentration, 1 degree caustic soda concentration, and sodium alginate concentration to obtain a dope.

The obtained dope was extruded with nitrogen gas pressure from a sufusofa with a Nosullo diameter of 0.2 to 0.4, poured into an aqueous solution tank of calcium chloride whose PL+ was adjusted with hydrochloric acid, coagulated and heated, and then washed with water. Various fibers were obtained.

From these results, it was found that fibers with viscoelastic properties can be obtained by selecting the following conditions (■ to ■), and that physical properties such as viscoelasticity and strength of the fibers can be changed by changing the following conditions (■ to ■). Ta.

(2) The protein concentration is preferably 2.0 to 5.0%.

■ Dope p)I is pl+ 10.5 ~ with caustic soda
Adjust to 13.5.

■ Sodium alginate should be 0.5 to 3.0%.

■Adjust the pH of the coagulation bath to 2-9.

(2) The concentration of calcium chloride or potassium chloride aqueous solution in the coagulation bath is 0.2 to 12%.

It has also been found that seawater (pl+about 7) can be used as the coagulation bath.

Example 1 I kg of raw shucked krill was ground as it was, then homogenized at 45°C with a protein concentration of 3.0%, a pH of 12.4 (caustic soda), and a sodium alginate concentration of 1.0%, followed by filtration and desorption. This dope was then injected into a water/8 liquid tank with a russium chloride concentration of 3.8%, which had been adjusted to pn5 with hydrochloric acid, through a stuffer with a nozzle diameter of 0.25 mm under nitrogen gas pressure. , reacted for about 10 seconds, and wound up on a reel (speed of about 25 m/1 line,
) and then washed with water to obtain fibers. The obtained fiber had spaghetti-like viscoelasticity and elasticity.

Example 2 1Kg of raw krill rounds were ground as they were, then homogenized at 45°C with a protein concentration of 40%, pH 13.0, and sodium alginate 1.3%, and after filtration and degassing, It was dope.

A fiber was obtained using this dope in the same manner as in Example 1.

This fiber had fewer differences compared to the fiber of Example 1.

Example 3 After grinding 1Kg of thawed shelled krill, it was homogenized at 50°C with a protein concentration of 3.5%, p) 1) 1.9, and a sodium alginate concentration of 0.9%, and filtered. After degassing, it was made into a dope.

This dope was injected into an aqueous solution tank with a pH of 5.0 and a chloride concentration of 4% as in Example 1 through a stuffer with a nozzle opening t' of 40.4 mm, reacted for about 10 seconds, and then wound onto a reel. After removing the fibers, they were washed with water to obtain fibers. The obtained fiber showed slightly weaker viscoelasticity than the fiber obtained in Example 1, but the winding speed was about 20 m.
/win, it was possible to wind it onto a reel.

Example 4 Ikg of fallen krill collected from thawed frozen shucked krill
After grinding, the protein concentration was 2.5%, p) 1) 3゜1,
Assuming that the sodium alginate concentration is 1.2%, this is 45
The mixture was homogenized at ℃, filtered and degassed, and then used as a dope. In the same manner as in Example 1, this dope was mixed into a coagulation bath with a pH of 7-'fA and a calcium concentration of 5% through a nozzle opening io and a 25 mm stuffer, and after reacting for about 10 seconds, the fiber was washed with water. Obtained.

Example 5 After freezing and pulverizing the shelled krill, pl+ was mixed with caustic soda to prepare a protein concentration of 4% and a sodium alginate concentration of 1.0%. 5, homogenized at 40°C, filtered and deaerated, extruded through a stuffer with a nozzle diameter of 0.21, and poured into an aqueous solution tank with a 3.5% chloride concentration adjusted to pH 5. After reaction for 5 seconds, the fibers were washed with water to obtain fibers. The obtained fiber is a gluten
It had viscoelasticity and elasticity similar to that of somen noodles. Incidentally, even when seawater (pH 7.2) in which calcium salt was dissolved was used as the water/8 solution, the fibers coagulated, and there was little difference.

〔Effect of the invention〕

According to the present invention, krill, which has had various problems in making it edible, can be effectively used as a whole without causing any problems. In addition to the effective and complete intake and utilization of vitamins and minerals, the addition and mixing of sodium alginate provides a reinforcing effect of vitamins, etc. from the standpoint of nutritional health, and makes it possible to fully utilize krill protein. It is evaluated from both aspects of effective use.

Furthermore, the structure of the edible structure obtained by the molding method of the present invention is obtained by the inactivation of protease under the above-mentioned specific conditions, the interaction between proteins and polymorphisms, etc. The method allows fiber structuring from whole krill ground material, which was previously not possible from gel-like networks.

Further, according to the present invention, it is possible to obtain an edible structure having viscoelasticity with a high yield from whole krill in the raw state, and the edible structure obtained by the present invention contains whole protein,
It is highly nutritious with all minerals, vitamins, and polysaccharides completely recovered.

Claims (2)

[Claims] (1) After pre-treating the krill as necessary, add sodium alginate to it and mix to reduce the protein concentration to about 2~
about 20%, sodium alginate concentration about 0.5 to about 3
%, a dope with a pH adjusted to about 10.5 to about 13.5 is formed, and this dope is filtered and degassed as necessary, and then extruded into a fiber shape with a diameter of about 0.1 to about 4 mm. , or molded into a flat, cylindrical, or flake shape, and the molded product is treated with a calcium salt or potassium salt concentration of about 0.2 to
An edible structure from krill that is characterized by forming a strong structure mainly composed of protein and having viscoelasticity by phase separation in a liquid phase of about 12.0% and pH of about 2 to about 9. A method of forming things. (2) A method for molding an edible structure from krill according to claim (1), wherein the protein concentration of the dope is 2 to 5% and the molded product is fibrous.