JPS6296067A - Method of making marine raw material into texture - Google Patents

Abstract

PURPOSE:To make a marine raw material into texture and to economically obtain an animal meat-like food ingredient having improved taste, flavor, etc., by treating the marine raw material pulverized into ultrafine particles or the raw material and a compounding additive by a cooking extruder. CONSTITUTION:A marine raw material, e.g., fish meat such as mackerel, sardine, walleye pollack, shellfish meat such as short-necked clam, scallop, etc., or crab, prawn, cuttlefish, octopus, etc., is pulverized into ultrafine particles by a chopper, hammer mill, ultrafine grinder, etc. Then, the marine raw material and optionally an adduct such as wheat flour, starch, seasoning, etc., are fed to a cooking extruder and treated by compression, kneading, shearing, heating, sterilization, expansion, molding, etc., so that the marine raw material is processed into texture. The cooling extruder consists of a feeder, barrel, screw, die, heater, etc., and a twine screw extruder is preferably used.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a novel method for organizing marine product raw materials, and in particular, a method for producing new foods with different properties and textures by processing and organizing marine product raw materials that have been crushed into ultra-fine particles using a cookie extruder. It is related to the method of

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

However, in recent years, people's lifestyles have gradually become more consuming and diversified, and fish and shellfish contain many bones, making it difficult to remove them, so eating fish and shellfish has become less common, especially among young people.

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 heads, bones, and internal organs, can be eaten. It was only used as feed. Therefore, conventionally only about 20-30% of the fish and shellfish that are caught are edible; the rest is used only as feed, and nutrients such as calcium contained in the bones are not ingested, so they are not fully utilized as marine protein. I regret not being able to do so.

Thus, the present inventors have conducted various experiments and research with the aim of providing a method for organizing marine product raw materials that can process marine product raw materials containing inedible parts and process them into new foods that are delicious and ingestible. As a result of repeated research, we found that when raw seafood containing inedible parts is pulverized using an ultra-fine grinder and then processed with a shoe king extruder, the meat becomes delicious without the presence of inedible parts such as bones. The present invention was achieved by discovering the ability to provide a new food that can be ingested.

Therefore, the present invention provides a method for organizing marine product raw materials, which is characterized by treating a marine product raw material that has been pulverized into ultra-fine particles, or a mixed additive with this raw material, using a cooking extruder.

The present invention will be explained in detail below.

In the present invention, fish meat, shellfish meat, shellfish meat,
One or more types of mollusk meat are used, preferably fish meat. Various fish meats such as mackerel, sardines, pollock cod, flounder, bonito, and horse mackerel are used as the fish meat. Shellfish meat includes clams, freshwater clams, clams, scallops, oysters, etc. Shellfish meat includes crabs, shrimp, krill, etc.
Squid, octopus, etc. are used as mollusk meat.

In the present invention, these marine product raw materials are used after being ground into ultrafine particles. Here, the term "ultrafine particles" refers to fine particles on the order of approximately 0.5W or less, preferably 50 microns or less, which can be naturally ingested by the tongue without any sense of the presence of bones or the like when put into the mouth. The size shall be as follows. In order to crush the fish into ultra-fine particles, first, the fish body is ground into minced meat using a chopper, coarsely crushed using a hammer mill, then further passed through an ultra-fine grinder, etc., or freeze-pulverized at an ultra-low temperature of -100℃ or less. Appropriate measures should be taken depending on the size of the bone, hardness of the bone, etc. In addition, in some cases, the entire fish body is shaped into a round shape, and in order to avoid strong odors, some of the inedible parts such as the internal organs are removed in advance, and the fish is crushed into ultra-fine particles in the form of a so-called semi-dressed fish.This also falls within the scope of the present invention. include.

These marine product raw materials may be used alone or in combination. Their combination, their ratio, etc. are arbitrary. The mixture may be premixed before being put into the Cucking Ex 1 to Ruder apparatus, or may be performed within this apparatus. Raw materials with high moisture content are usually used fresh, but frozen materials can also be used.

In the present invention, such marine product raw materials alone 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. Specifications for these mixed additives are arbitrary;
The type and blending ratio are optional, but when used, they act as moisture regulators, reinforcers, or binders for the high-moisture seafood meat, giving the product an appropriate texture, flavor, firmness, and color. There is a wide variety of additives depending on the type, blending ratio, and combination of additives, and it is suitable for providing structured foods with 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 raw materials for marine products may be mixed in advance or within the apparatus.

In the present invention, the raw material for marine products pulverized into ultra-fine particles, or the additives mixed with this raw material, is
It is processed using ~ruder. A cooking extruder is a GI device that has the ability to perform temperature treatment and mechanical treatment at the same time. Specifically, it has the ability to perform processes such as transfer, compression, mixing, kneading, shearing, heating, sterilization, swelling, and molding in a short time, making it useful in the production of various foods.

The configuration of the Kutsuking extruder consists of five parts: feeder, barrel, screw, die, and heater (or cooling part). Its characteristics are determined by the number and shape of the screw axes, and their mutual positional relationship (in the case of multiple screws). It is.

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 the uniaxial type, the movement of material is 19r between the barrel and the material! Although this is only due to A, in the 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-screw type is affected by the moisture, oil content, pressure, etc. of the raw material, but the production capacity of the two-screw type is flexible within a certain range and is not affected by moisture, etc., making stable operation possible.

Therefore, it is preferable to use a twin-screw type cooking extruder in the present invention, since even high-moisture, high-oil content raw materials such as seafood raw materials can be used satisfactorily with a twin-screw type. 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.

In Japan, the two-screw shoeking extruder is commercially available from Suehiro Iron Works Co., Ltd. and Kowa Kogyo Co., Ltd.
Examples of foreign products include those made 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 is transferred without any hindrance.

According to the present invention, if the raw material for seafood pulverized into ultra-fine particles or the additives mixed with this raw material are fed from the feeder to the cuddling extruder, it can be kneaded and mixed in this one device.
Heating, molding, etc. are performed continuously to obtain a structured product. At that time, depending on the shape of the die, flat, rod-shaped,
It can be formed into various arbitrary shapes such as granules and slices. The feed rate of the raw material for marine products or the additive mixed with the raw material to the extruder is preferably 50 to 3000 SF per minute, and the rotational speed of the screw is preferably 80 to 150 revolutions per minute.

The barrel temperature is preferably 70 to 200°C; if it is below 70°C, the structure is still insufficient, and if it is above 200°C, a burnt odor may appear, which is not preferable. When using vegetable protein such as soybean protein powder, the barrel temperature should be 150'C (
±10°C) is suitable for Part 1] Texturing.

When processing seafood raw materials that have been pulverized into ultra-fine particles in this way using a chucking extruder, stirring processing is performed at high temperatures, so the fish protein melts inside the extruder and is discharged from the nozzle. When it is crushed, it is organized together with inedible parts such as bones that have been crushed into ultra-fine particles.

Thus, according to the present invention, the presence of inedible parts such as bones contained in the raw material can be eliminated by processing the raw material of marine products that has been ground into ultra-fine particles, or the raw material and mixed additives, with a cooking extruder. The texture, without making you feel anything,
It is possible to provide a meat-like food with a new tissue structure that tastes good and can be ingested deliciously. In this way, non-R"tl nutrients such as calcium can be ingested without even realizing it, and parts that could only be used as fertilizer and feed can now be widely used as food, increasing the utilization of marine resources. The food obtained in this way can be eaten as is, or it can be mixed with various vegetables such as onions and carrots and used as food ingredients for hamburgers, ham, etc. It is extensive.

Furthermore, during manufacturing, after pulverization, processing can be carried out in a short time using a single device with a variety of functions, without the need for special machines for each process, making it economical and efficient. It is also possible to develop new uses for the Shoe King Extruder.

Example 1 Fresh sardines are processed with a chopper to form minced meat,
This was further processed into a paste using an ultrafine grinder (manufactured by Masuko Sangyo). The sardine paste prepared in this manner had finely divided bones (average particle size of 0.3 carcasses) and had a smooth texture when viewed in the mouth.

60 parts of defatted soybean flour for 40 parts of this sardine paste;
A raw material containing 5 parts of seasoning and 1 part of natural red pigment was fed to a twin-screw cutting EX1 Heruda and subjected to extrusion and expansion processing.

At this time, the Shoe King extruder is α manufactured by Suehiro Iron Works.
-100 type, raw material supply rate is 60 Kg/h, barrel temperature 150°C, screw rotation speed 100 rpIIl
I drove at.

The obtained product was porous and crumbly (flake-like) and had a moisture content of about 25%. This product has been added with water to reduce the moisture content to 70~
When adjusted to 80%, it had a meat-like appearance and texture, had no discomfort due to the presence of fish, and was suitable as an ingredient for hamburgers, shumai, etc.

Example 2 The head and internal organs of a mackerel were removed, frozen, and coarsely ground using a hammer mill while frozen. Since the grain size of this coarsely ground material is coarse and the bones are not sufficiently refined, we used an ultra-fine grinder and added liquid nitrogen to bring the material temperature to -100°C, which then freeze-pulverized the coarsely ground material. Ta.

When the thus prepared ground mackerel was thawed, it had a paste-like texture with a smooth texture. (Average particle size 20 microns) 50 parts of powdered soybean protein for 30 parts of this mackerel paste,
A raw material containing 10 parts of vegetable oil, 10 parts of wheat flour, and appropriate amounts of seasonings and pigments was supplied to a twin-screw extruder and extrusion and swelling was performed under the same conditions as in Example 1.

As in Example 1, the resulting product was suitable as a food material.

Claims (1)

[Claims] A method for organizing marine product raw materials, which comprises processing a marine product raw material that has been pulverized into ultra-fine particles or a mixed additive with the raw material using a cooking extruder.