JPS6255059A - Formation of tissue of fish and shellfish meat - Google Patents

Abstract

PURPOSE:To produce a novel cattle meatlike food, by treating fish or shellfish meat, e.g. ground fish meat or fish meal, in a cooking extruder to form tissues therein. CONSTITUTION:An alkali, e.g. caustic soda, is added to a fish or shellfish meat, e.g. gound fish meat or fish meal, to adjust the pH thereof to >=9.5, and the resultant adjusted meat is treated in a cooking extruder, preferably twin-screw type cooking extruder to give a formed material, which is then treated with an acidic solution and neutralized or acidified.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a novel method for organizing seafood meat, in particular, processing and organizing seafood meat such as minced fish or fishmeal using a cooking extruder to produce new meat-like foods. It's about how to do it.

In Japan, seafood has been widely eaten and served as a valuable source of nutrition since ancient times.

However, in recent years, people's lifestyles have gradually become westernized and diversified, and seafood has many bones, making it difficult to remove them, so fewer people, especially young people, are eating seafood.

In response to this, in recent years, many animal meat-like or crab meat-like foods having fibrous tissue have been produced from seafood meat and are available on the market.

However, even if seafood is harvested in this way, only the edible parts in the form of fillets, excluding inedible parts such as the head, bones, and internal organs, are used as food; It was only used as feed. Therefore, conventionally, only about 20 to 30% of the fish and shellfish that are caught are edible; the rest is used only as feed, and as a result, nutrients such as calcium contained in the bones are not ingested, making them insufficient as marine protein resources. I felt bad about not being taken advantage of.

Thus, the present invention processes and organizes seafood meat, including inedible parts that have not been conventionally used for food, to create a new animal meat-like food, thereby making the edible parts more meat-like. To provide a method for making bones more delicious to eat, allowing the bones to be eaten deliciously and ingesting the nutrients contained therein, and furthermore for effectively utilizing unused marine protein resources. The purpose is to According to the present inventors, it has been discovered that a new livestock meat-like food can be produced by adjusting fish meat containing fish meal to pH 9.5 with alkali and treating it with a cooking extruder.

Therefore, the present invention provides a method for texturing seafood meat, which is characterized in that seafood meat that has been made to have a pH of 9.5 or higher by adding alkali is treated with a tucking extruder, or further treated with an acidic solution. It is something.

The invention will be explained in detail below.

In the present invention, various seafood meats such as fish meat, shellfish meat, shellfish meat, and mollusk meat can be used as raw materials.

Seafood meat includes mackerel, sardines, cod, pollock cod,
One or more types of fish meat such as flounder, bonito, and horse mackerel can be used. In this case, inedible parts are removed from the bodies of various types of fish, and the flesh is harvested using a fish meat collecting machine, which is shaped like a drop boat, which is then further exposed to water and made into a boat shape, or which is frozen. Alternatively, fishmeal obtained by removing the edible part of the fillet from the fish body, boiling the inedible part, and pressing and drying it can also be used.

As mentioned above, this fish meal is made by boiling raw fish, pressing it, and drying it into powder.It is made from white fish meat such as cod, pollock cod, and flounder, and red meat such as herring, sardines, and saury. You can get brown meal from. There are various manufacturing methods, including a method of crushing sun-dried pressed lees, a method of mechanically drying and crushing one oak, and a method of mechanically manufacturing using raw fish. It does not matter which raw material fish meat is used or which manufacturing method is used.

In the present invention, shellfish meat such as clams, freshwater clams, clams, scallops, and oysters, shellfish meat such as crabs, shrimp, and krill,
Mollusk meat such as squid and octopus can be used.

Surimi, fishmeal or shellfish meat, shellfish meat, etc. may be used alone or in combination in an appropriate ratio.

In the present invention, only such seafood meat may be used, but mixed additives may be added as necessary. As such mixed additives, for example, wheat flour, soybean flour, soybean protein powder, wheat gluten, potato starch, etc. are preferably used. The specifications of these mixed additives are arbitrary, as are their types and blending ratios, but when used, they are suitable for the product by controlling the moisture content, reinforcing, or binding the above-mentioned high-moisture seafood meat. It is suitable because it can provide texture, flavor, hardness, and color tone, and can be varied depending on the type, blending ratio, and combination of additives, and can provide structured foods with animal meat-like or preferable textures.

Regardless of whether such mixed additives are used, powdered or liquid seasonings, spices, swelling agents,
Additives such as thickeners and colorants can be used as appropriate.

These additives and seafood may be mixed in advance or in the apparatus.

In the present invention, an alkali such as caustic soda is added to these seafood meats or a mixture of seafood meat and various additives to adjust the pH to 9.
．． 5 or more. When the value is lower than 9.5, the protein in the seafood meat is not organized or is only slightly organized even after processing with the Kutsuking extruder, but when it is 9.5 or higher, it is almost completely organized. can do.

In the present invention, such seafood meat with a pH of 9.5 or higher,
Alternatively, this seafood meat and mixed additives are mixed with 9aPl using a cooking extruder. A cooking extruder is a device that has the ability to perform temperature treatment and mechanical treatment at the same time. Specifically, transportation, compression, mixing, kneading, shearing,
It has the ability to process processes such as heating, sterilization, swelling, and molding in a short time, and is useful in the production of various foods.

The configuration of the Kutsuking extruder consists of five components: feeder, barrel, screw, die, and heater (or cooling section). case).

This shoe king extruder generally comes in two types: a single-screw type with one screw, and a two-wheel type with two screws. In a single-screw type, the movement of material is solely due to the friction between the barrel and the material, but in a two-wheeled type, the extrusion and sliding effects of the screws that rotate while meshing with each other are also added. For this reason, the production capacity of the single-shaft type is affected by moisture, oil content, pressure, etc. of the raw material, but with the two-wheel type, it is flexible within a certain range and is not affected by moisture, etc., making stable operation possible. .

In the present invention, it is preferable to use a two-wheeled extruder because a two-screw extruder can be used effectively even with high-moisture, high-oil content raw materials such as marine product raw materials. However, even if a -shaft-type packing extruder is used, the material can be processed satisfactorily if the moisture content of the raw material is appropriate.

Biaxial extruders include those commercially available in Japan from Suehiro Iron Works Co., Ltd. and Kowa Kogyo Co., Ltd., and foreign-made extruders include those manufactured by Clextral in France. In all of the devices from these companies, the twin screws rotate in the same direction and are fully engaged, ensuring that the material within the barrel can be transferred without any trouble.

- According to the present invention, if seafood meat with a pH of 9.5 or higher, or mixed additives with this seafood meat, is fed from a filter to a packing extruder, kneading, heating, shaping, etc. can be performed continuously within this one device. The result is an organized product. At that time, it can be formed into various arbitrary shapes such as a planar shape, a rod shape, a granular shape, a section shape, etc. depending on the shape of the die.

It is preferable that the speed of feeding the fish meat or the mixed additive with the fish meat to the extruder is 50 to 3000 g per minute, and the number of revolutions of the screw is 80 to 150 revolutions per minute. Barrel temperature is 7
The temperature is preferably from 0 to 200°C, and if the temperature is below 70°C, the organization is still insufficient, and if it is above 200°C, a burnt odor may appear, which is not preferable. When using a vegetable protein such as soybean protein powder, a barrel temperature of around 150°C (±10°C) is suitable for its organization.

In this way, the pH was adjusted to 9.5 or higher. When seafood meat is processed using a cooking extruder, the stirring process is performed at high temperatures, so the fish protein melts inside the extruder, and when it is discharged from the nozzle, it becomes a paste-like or swollen porous mold. It becomes a product.

Since the molded product obtained here has a high pH, it will dissolve when water is added, and there is a risk that the fiber texture will be poor.
Foods that do not dissolve even when water is added and have a firm texture can be obtained.

Various acids can be used as the acidic liquid, but in the present invention, 1
It is preferable to use an aqueous acetic acid solution with a concentration of ~2% and immerse it in this for 30 minutes to 3 hours, followed by washing with water to remove the sour taste. Generally, the extruder discharged from the nozzle of an extruder is in the form of a porous or viscous fluid, but when treated with an acidic liquid, it solidifies and becomes solid.

In this way, raw fish containing inedible parts such as minced fish meat, surimi, or bones is boiled, pressed and crushed, dried, and dried to produce the color of the 11-no-fue. Adjust the inside to pH 9.5 or higher with water or an alkali together with additives,
When this is processed with a -shaft type or twin-screw type extruder, the seafood meat protein containing such inedible parts is melted inside the extruder, and when further treated with an acidic liquid, it solidifies and becomes a solid food. However, it is a new meat-like food that is rich in fiber and has the appearance and texture of ground meat.

This is delicious as it is, but it can also be made into hamburger or ham-like foods by adding vegetables such as onions. It can also be provided as an ingredient for processed foods.

Thus, according to the present invention, fish meat can be made into a food that is more organized like livestock meat than ever before, and inedible parts such as bones can be eaten deliciously without even noticing their existence. Calcium and other inorganic nutrients contained in it can also be ingested, making it possible to obtain a new meat-like food that is fully compatible with the Westernization and diversification of dietary habits and that even young people can enjoy. Furthermore, it has become possible to effectively utilize the underutilized marine protein resources, which could only be used as fish meal as fertilizer or feed, by turning them into edible tissue products. This provides a method for organizing seafood meat.

Examples of the present invention are given below.

Example 1 Five types of raw materials with different pl+ as shown in Table 1 were prepared by adding an aqueous solution of caustic soda with a concentration of 0 to 12% to Fitzschmir 100, a factory ship manufactured using pollock cod as a raw material. The raw material was processed using a two-wheeled shoeking extruder (Model α-100 manufactured by Suehiro Iron Works). The processing conditions are as follows: raw material supply amount from the feeder is 50 kg/
h, screw rotation speed 80 rpm, barrel temperature 16
The temperature was adjusted to 0°C. The results of determining the degree of organization of the processed product, that is, the discharge from the extruder die, are shown in Table 1.
The product at pH 9.2 was not organized, but the product at pH 9.2 was slightly organized, and the product at pH 0 was a completely organized porous product.

Table 1 Fitzschmeal texturing test * does not show the case of the present invention Example 2 Caustic soda is added to each of the six types of raw materials with the raw material composition shown in the above table to adjust the pH to 10. I did it like that. In addition, the fallen mackerel in the table is prepared by removing the head and internal organs of the mackerel and then processing it with a meat harvesting machine, and the bonito blood meat is extracted from the steamed bonito, and is the result of the canned bonito manufacturing process. It is a derivative of

Each of these raw materials was processed using a packing extruder under the same conditions as in Example 1. All of the resulting products were well organized.

Example 3 Caustic soda 3K9 and water 30K for 100"Kg of fish meal made from pollack cod as raw material
g and 100 g of food red coloring were added and mixed, and the pH was adjusted to 10.
After the temperature was reduced to 0, it was processed using a two-wheel shoe extruder (Model α-100, manufactured by Suehiro Iron Works).

Processing conditions are raw material supply rate from feeder 70/h
, screw rotation speed 10100 rpm barrel temperature 12
The temperature was adjusted to 0-170°C.

The treated material was a porous structured material. This structured product was immersed in an acidic aqueous solution containing 2% acetic acid for 3 hours, washed with water to remove the sour taste, and then dehydrated using a centrifugal dehydrator.

The product obtained by the above treatment had an appearance and texture similar to ground meat, and had a moisture content of 75%.

Furthermore, a hamburger made by adding 40 parts of a mixture of minced fish meat, onions, seasonings, etc. to 60 parts of this product had a very favorable appearance, texture, and flavor.

Example 4 Calcium hydroxide 600!7 was added to 40 Ky of defrosted pollock cod surimi, the pH was adjusted to 10.0, and the mixture was kneaded using a No. Ilent cutter to prepare minced meat.

This minced meat was processed in a chucking extruder under the conditions of Example 3, but at this time, it was discharged from the nozzle of the extruder into a 1% acetic acid aqueous solution. That is, the discharged material at this time is in the form of a viscous fluid, but it is discharged into an acidic solution, and the discharged material is immersed in the method for 30 minutes, then washed with water to remove the acid, and then drained to form a structured product. I got it. This structured product was a string-like product with a water content of 81%, and had a pleasant chewy texture.

When this product was shredded, seasoned, and colored, it had a desirable appearance and texture when added to hamburgers, siomai, etc.

Claims (1)

[Scope of Claims] 1. A method for texturing seafood meat, which comprises processing seafood meat that has been made to have a pH of 9.5 or higher by adding an alkali to it using a cooking extruder. 2. A method for texturing seafood meat, which is characterized in that seafood meat that has been made to have a pH of 9.5 or higher by adding an alkali is treated with a cooking extruder, and then further treated with an acidic solution.