JPS62272931A - Method and apparatus for dehydrating soaked fish meat - 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 3. Detailed Description of the Invention [Field of Industrial Application] The present invention relates to fish meat used as a raw material for the production of various seafood paste processed foods, more specifically, to the production of high-catch red fish. The present invention relates to an appropriate dehydration treatment method to be carried out after elution of lipids and water-soluble proteins unsuitable as raw materials for processing from such lipid-rich fish meat, and an apparatus therefor.

[Conventional technology]

In the manufacturing process of various paste products such as kamaboko, fish meat fragments obtained from raw fish are exposed to water.
After eluting and removing the lipids and water-soluble proteins contained in the fish meat, which are factors that inhibit elastic shaping of the fish meat, dehydration treatment is performed to remove the moisture contained in the fish meat.
The process involves crushing the pieces of fish meat to make minced meat.

During the above manufacturing process, the conventional means for dehydrating the water from the fish meat fragments from which lipids and water-soluble proteins have been removed through water bleaching are a batch method using a compressor or a centrifugal dehydrator, and a continuous method using a screw press. It is known that the screw press method has recently become widely used in terms of production efficiency.

In this screw press dehydration method, a screw is placed inside a rotary porous cylindrical container, and the fish meat pieces supplied from one end of the container are fed into the container from one end to the other end of the container. It rotates to dehydrate the water in the fish meat using centrifugal force.

[Problem that the invention seeks to solve]

By the way, in the conventional dehydration method described above, inside the container.

In order to efficiently transfer the fish meat, the container and screw are rotated in opposite directions, so that not only is water removed from the fish meat by centrifugation, but the screw also transfers the fish meat onto the inner wall of the container. Since it is crushed under pressure as if being rubbed, it becomes an emulsified state and is released from the container along with the water. This has the problem of making things worse.

In addition, in the past, low-fat white fish such as walleye cod was used as a raw material for paste products, but recently the landing volume of white fish has decreased due to regulations on fishing areas and other reasons. As a result, there is an increasing need to use red-fleshed fish with high fat content such as sardines, saury, and mackerel. This red fish has a much higher content of water-soluble protein and lipid than white fish, which is a factor that promotes freezing denaturation when storing the ground meat used as raw material for paste products in a frozen state.
The conventional method of exposing white fish pieces to water cannot accurately elute and remove the water-soluble fluorescent substances and lipids in the fish meat. Therefore, the conventional centrifugal dehydration method using a screw press has been used as a dehydration method. This method has a problem in that it can only remove water, but cannot effectively remove substances that inhibit the paste, such as lipids, remaining in the fish meat.

In other words, the method for eluting and removing lipids and water-soluble proteins contained in the flesh of red fish is to increase the ionic strength of the fish flesh by exposing it to alkaline salt and to adjust the pH to remove these substances from the fish flesh. A method of creating conditions that facilitate the elution of product inhibitors is already known.

However, strictly speaking, this alkaline salt bleaching treatment has the effect of creating a condition in which the above-mentioned paste product inhibitory substances are easily eluted from the fish meat, so this process does not necessarily remove the above-mentioned inhibitory substances from the fish meat. It is not possible to completely separate and remove the substances, and even after the bleaching process, inhibitory substances such as lipids still remain in the fish meat. Therefore, even if the process is transferred to a dehydration treatment area after performing this alkaline salt bleaching treatment, if the dehydration treatment method is a conventional centrifugal dehydration method, the water in the fish meat will be dehydrated and separated. However, there is a problem in that it is not possible to accurately discharge and separate inhibitors such as lipids remaining in the fish meat.

[Means for Solving the Problems] The present invention has been developed in order to solve the problems of the dehydration treatment section, following the bleaching treatment section of fish meat in the conventional manufacturing process of paste raw materials as described above. Dehydration treatment does not reduce the product yield in the process, and even if raw fish meat, such as red fish, contains a large amount of lipids and other substances that inhibit processed products, dehydration treatment can remove the alkali from the previous processing step. The purpose of this project is to provide a dehydration treatment method that can completely separate and discharge out of the fish meat, together with water, inhibitory substances such as lipids that have been carried over from the salt-bleaching area and remain in the fish meat, and to provide equipment for this purpose. .

As a means for achieving such an object, the present invention provides a porous drum-shaped container in which crushed fish meat pieces for use as a raw material for a pastry product have been subjected to elution treatment to remove unnecessary substances such as lipids and water-soluble proteins. While rotating the drum-shaped container, shower water is injected onto the pieces of fish meat from an injection nozzle placed at the center of rotation of the container, and this externally injected moisture is passed through the pieces of fish meat, so that it remains in the pieces of fish meat. This method is characterized by dehydrating and discharging uneluted lipid isometric product inhibitors to the outside together with the injected water.

[Effect]

For example, in fish meat such as red fish, which is particularly high in lipids and water-soluble proteins, even if these inhibitors have been eluted by bleaching with alkaline salts, they may still be present in the fish meat transferred to the dehydration treatment area. However, lipids and the like still remain and a lipid film is attached to the surface. Therefore, after putting the fish meat into a porous drum-shaped container, the drum-shaped container is rotated to first centrifuge the alkali salts and lipid coating attached to the surface of the fish meat. Next, during this dehydration process, the PH
When water is poured evenly from the center of rotation of the container toward the layer of broken fish meat adhering to the inner wall of the container using shower water, the water newly added from the outside permeates into the broken fish meat. In the process of being released to the outside, the lipids and water-soluble proteins remaining in the fish meat are excreted in a form that is carried out to the outside of the fish meat. That is, the shower water acts as a discharge medium for the inhibitory substances remaining in the fish meat.

If the dehydration process is performed without injecting shower water, the inhibitory substances such as lipids remaining in the fish meat will be discharged only by the amount of water contained in the fish meat itself. After the water has been dehydrated, no matter how much centrifugal force is applied, the residual lipids inside will not be discharged to the outside.

Therefore, by replenishing water from the outside during the centrifugal dehydration process as in the present invention, the residual inhibitors in the fish meat are reliably discharged to the outside of the fish meat using the replenishing water as a medium.

〔Example〕

Next, the apparatus used in the bleached fish meat dehydration treatment method of the present invention will be explained with reference to the embodiment shown in the drawings.The basic configuration of this dehydration treatment apparatus is as follows: 1. It consists of a cover 2 that covers the outside of the drum container 1, and a drop tank 3 that stores dehydrated fish meat placed on the bottom surface of the drum container 1.

A horizontal rotating shaft 4 that penetrates and fixedly supports the drum container 1 is
Both ends are pivotally supported by bearings 6 and 7 provided at both ends of the frame 5, and a pulley 8 provided at one end of the rotating shaft 4 is rotated by receiving the driving force of a motor 9 located below within the frame 5. The rotational speed of the rotating shaft 4 is controlled by a gear box 10a and a torque controller 10b provided on the frame 5, and a brake 11 is provided at one end of the shaft. The rotating shaft 4 can be fixed while the container is rotated to a predetermined position. Furthermore, the main part of the rotary shaft 4 that supports the drum container 1 is made of a tube having a large number of injection holes 12, and inside thereof there is a water supply pipe 14 having the same number of injection holes 13. It is piped so as to be fixed on the axis within the rotating shaft 4. A water injection pipe 15 is connected to one end of the water supply pipe 14 from a water injection regulator 16 provided on one bearing 6 of the rotating shaft 4, and the necessary amount of water is sent into the water supply pipe 14 and injected. After being discharged from the hole 13 into the rotating shaft 4, the water is evenly injected from the injection hole 12 of the rotating shaft 4 toward the inner wall of the drum container l as shower water.

The drum container 1 has a peripheral wall made of porous punched metal, and a part of the peripheral surface is provided with an opening/closing lid 17 for introducing and discharging crushed fish pieces.

Further, a band-shaped scraper 18 for scraping off fish meat is attached to the inner wall surface of the drum container 1 along the length direction of the container, and both ends of the scraper 18 are arranged along the both side walls of the container. A pair of arms 1 pivotally supported from a rotating shaft 4
Supported by 9.

On the outside of the drum container 1, an external cover 2 having an opening/closing lid 21 on the top is provided so as to cover the drum container 1. An air supply pipe 22 having a large number of injection nozzles 23 for cleaning the drum with air is arranged along the length of the drum container.

On the other hand, a dropping tank 3 is arranged on the lower surface of the drum container 1 for storing the fish meat 20 in the container that has been dehydrated. The bottom of the tank 3 has a valley-shaped bottom, and a fish meat fragment discharge port 24 is provided at the center of the valley-shaped bottom.

Furthermore, as shown in FIG. 2, a dehydration receiver 25 is provided between the dropping tank 3 and the drum container 1 to receive the waste water poured out by the rotation of the drum container 1. This dehydration receiver 25 has a gutter 26 on one side edge along the longitudinal direction, and is configured such that the other side edge is supported by a support shaft 27 provided on the side of the frame 5, and the drum container 1 During the dewatering process due to the rotation of the drum container 1, the drum container 1 is maintained in a substantially horizontal state and does not receive drainage water from above. The pieces of fish meat 20 inside can be dropped into the tank 3. Further, a wastewater drain tank 28 is provided outside one end of the tank 3, and the wastewater discharged through the gutter 26 of the dewatering receiver 25 is introduced into this drain tank 28 and then the same is collected. tank 2
It is designed to be discharged outside the machine from the discharge port 29 at the bottom of the machine.

The dewatering receiver 25 is maintained in a substantially horizontal state around the support shaft 27 as shown in FIG. 2 during the dewatering process due to the rotation of the drum container 1. The drain tank 25 is inclined so as to be slightly lower than the support shaft 27, and the drain water that falls onto the dehydration receiver 25 passes through the gutter 26 and is introduced into the drain tank 28 and discharged. Note that this dewatering tray 25 is not limited to a single piece, and although not shown in the drawings, the dehydrating tray 25 may have a symmetrical shape in which two plates are opened on both sides by two support shafts arranged on both sides. The structure may be such that the respective troughs 26 overlap directly below the center of the drum container.

After the lipids and water-soluble proteins in the fish meat are eluted by the alkaline salt bleaching treatment, the fish meat is subjected to the water bleaching treatment to wash away the lipids and water-soluble proteins adhering to the surface. Even if this water bleaching treatment can remove a large amount of the lipids that remain attached to the surface of the fish meat, the remaining inhibitory substances such as lipids that cannot be eluted outside of the fish meat cannot be removed by a simple water bleaching treatment. Therefore, 20 pieces of fish meat that had been exposed to water
is stored in the drum container l of the dehydration apparatus according to the present invention, and the dehydration process is started with the opening/closing It17 of the drum container 1 being securely closed. This dehydration process begins with 300/
Rotate at a low speed of R, P, M for about 2 minutes, then
00/r, p.

The fish meat is rotated at a medium speed for about 3 minutes to reduce the water content in the fish meat to about 83 to 85%. Due to this semi-dehydration process as pre-treatment, lipids etc. attached to the surface of the fish meat are removed.
Some of it is removed along with the water, but since it is attached to the surface of the fish meat in the form of a film, dehydration by rotating the drum container 1 at low to medium speeds as described above will not completely remove all of it. No. The reason why this drum container 1 is first pre-treated and dehydrated by rotating at low to medium speed is because if it is dehydrated by high speed rotation from the beginning, the water content of the fish meat will be about 95% in the water bleaching process as the previous process. Moreover, due to the speed at which water is poured out and dehydrated, meat pieces are fragmented and flowed into the container together with the water, resulting in poor product yield. Therefore, the reason why we first perform semi-dehydration treatment using low-to-medium speed rotation is to first drain only a certain amount of water from the fish meat, increasing the hardness of the fish meat itself, and then centrifugal dehydration to prevent the meat pieces 1 from flowing out. There is meaning in creating a difficult situation.

As the semi-dehydration process described above progresses, the moisture content of the fish meat is reduced to 8.
When the concentration reaches about 3%, water obtained by adding 0.2% basic water to the pH-adjusted water from the center of the drum container 1, that is, the rotating shaft 4, is used as shower water to remove the fish meat layer attached to the inner wall of the container. Pour water evenly. Since the water content of the fish meat increases again due to the injection of shower water, the rotation of the drum container 1 is increased by 8
00/r, p, m, and dehydration treatment is performed for about 5 minutes with external water injection while maintaining the water content of the fish meat within 83 to 85%.

When this dehydration process accompanied by shower water injection is performed, the water injected from the outside permeates into the fish meat, and the lipids remaining in the fish meat are absorbed by the pH adjusting components and base components contained in the water. It becomes easy to be carried out from inside,
The fish meat is carried out of the fish together with the water by the centrifugal force caused by the rotation of the drum container 1. In addition, the lipid film attached to the surface of the fish meat is also decomposed, creating a condition in which the lipids can be easily extracted from the inside of the fish meat. Of course, at this point the fish meat is 800
/r, p, m, etc. Although it is subject to high speed rotation, it receives external water injection from shower water, so the above-mentioned 83 to 8
A moisture content of around 5% is maintained, and only the moisture and inhibitory substances such as eluted lipids are discharged out of the drum container by the high-speed rotational centrifugal force without causing any meat pieces to flow out.

Moisture discharged from the drum container is guided into a drainage tank 28 by a dewatering receiver 25 below the container and is discharged.

After performing the above-mentioned water injection and dehydration treatment for about 5 minutes, the water was then heated to 800/r, p with the shower water injection stopped.

The high-speed rotation of the fish meat is continued for about 2 minutes, and the dehydration process is completed when the water content of the fish meat is finally reduced to about 70%.

After the dehydration process is completed, the scraper 18 inside the drum container 1 is rotated to scrape off the pieces of meat adhering to the inner surface of the container, and air is sent to the outer periphery of the container from the air supply pipe 22 provided inside the outer cover 2. Remove any pieces of meat from the porous parts. After that, the drum container l is rotated so that the opening/closing lid 17 is on the lower side, and the dehydration receiver 25 is rotated and opened, and then the opening/closing lid 1 is rotated.
7 is opened and the fish meat in the container is dropped into the tank 3.

〔effect〕

In this invention, when water in fish meat is centrifugally dehydrated in a porous drum container as described above, shower water is injected from the center of the container, so that it remains in the fish meat and cannot be separated by simple centrifugal dehydration. Inhibitory substances such as lipids that cannot be removed can be carried out during the process where the injected water permeates into the fish meat and dehydrates it to the outside, and the final product is fish meat fragments from which inhibitory substances such as lipids and water-soluble proteins have been completely discharged. can be obtained. Therefore, even if the red meat contains a large amount of fat, by applying the dehydration treatment of the present invention following the alkaline salt bleaching treatment, it can be used as a raw material for a high-quality paste product that is no different in quality, color, etc. from conventional white fish. can be obtained.

In addition, the dehydration treatment method and its apparatus according to the present invention described above are as follows:
Although we have mainly described an example in which the method is used for dehydrating red fish, it goes without saying that it can also be applied to dehydrating white fish or dehydrating raw materials such as poultry and shellfish.

[Brief explanation of the drawing]

Fig. 1 is a longitudinal side view showing the configuration of a dehydrating device used in the dehydration treatment method according to the present invention, Fig. 2 is a sectional view taken along line nn in Fig. It is a sectional view of the same part as the figure. 1 Nidrum container, 2: External cover, 3: Drop tank, 4: Rotating shaft, 5: Frame, 6.7: Bearing, 12: Injection hole, 14: Water supply pipe, 16: Water injection regulator, 17, 21: Openable lid, 18 varnish scraper, 2o: Fish meat pieces, 22: Air pipe, 25
: Dehydration receiver, 26: Gutter, 27: Support shaft, 28: Drain tank. Patent applicant Hokuryo Plant Shoji Co., Ltd. Aron World Co., Ltd.) New 1

Claims (5)

[Claims] (1) Into a porous drum-shaped container, put the fish meat fragments for use as a raw material for pastry products that have been subjected to elution treatment for unnecessary substances such as lipids and water-soluble proteins, and while rotating the drum-shaped container, rotate the center of rotation of the container. By injecting shower water onto the fish meat fragments from an injection nozzle placed in the area, and passing this externally injected water into the fish meat fragments, the uneluted lipid isomixture product inhibitors remaining in the fish meat fragments are removed. A method for dehydrating bleached fish meat, which is characterized by dehydrating and discharging externally using injected water as a medium. (2) Rotate the drum-shaped container at low speed to bring the moisture content of the fish meat fragments to a semi-dehydrated state of around 85%, then inject shower water to remove inhibitory substances such as lipids in the fish meat fragments while maintaining the same water content. A method for dehydrating bleached fish meat according to claim 1, which performs a discharge treatment. (3) Claims 1 and 2 use PH-adjusted water with 0.2% basic water added as shower water.
Dehydration treatment method for bleached fish meat as described in section. (4) The fish meat fragments, which have been drained of inhibitory substances such as lipids by injecting shower water, are rotated at high speed after the injection of shower water is stopped to bring the final moisture content to around 70%.Claims 1 to 3 Dehydration treatment method for bleached fish meat described. (5) A porous drum-shaped container having an opening/closing lid on a part of its circumference is mounted so that it can rotate at high speed inside an external cover with a lid by a horizontal rotating shaft having a large number of injection holes, and A fixed water supply pipe with a large number of injection holes connected to an external injection pipe is installed coaxially within the rotating shaft, and is rotated by a lateral support shaft between the drum-shaped container and the drop tank below. A method for dewatering bleached fish meat, comprising a dewatering plate with a gutter supported as possible.