JPS63202361A - Preparation of fibrous food - Google Patents

Abstract

PURPOSE:To easily and quickly prepare a fibrous food having appearance, palatability and taste similar to crab leg meat, by grinding a food raw material such as meat, extruding through a die in fibrous form, heating the extruded material to impart shape-retainability and bundling the product in the form of fiber. CONSTITUTION:Fish, shellfish or animal meat or a food raw material which can be denaturated and solidified by heating is supplied to a hopper 4 of a fiber-forming system 1 and is ground and mixed by rotating a screw 6 with a motor 7. The mixed raw material is extruded through a die 9 to form a fibrous food raw material. The obtained fibrous food raw material is supplied to a shape-retaining system 2, transferred with a belt conveyor 11 and heated with an infrared heater 12 to impact shape-retainability to the food raw material. A binder is applied to the material with an applicator 13 and the coated fibers are transferred to a belt conveyor 14 of a texturing system 3, bundled together to form a texture with a texturing apparatus 16 and transferred to the next stage for the coloring, heat-treatment, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to a method for producing a fibrous food product, which obtains a fibrous food product such as a fibrous food product from food raw materials such as fish meat or livestock meat.

<Prior Art> Fibrous foods 1, such as processed foods using fish meat, etc., have been widely provided on the market.

This processed food is made from minced fish meat, which is ground, mixed, and then extruded onto a conveyor by an extruder as a thin strip of food material. After heating at a high temperature, linear cuts were made with a rotary blade, etc., and the strip-shaped food material with the cuts was rolled up and cut to an appropriate length, and then crimped to create the initial strip-shaped food products. It's something you get.

<Problems to be Solved by the Invention> However, in the conventional method for producing bulk-shaped foods, extruded and heated strip-shaped food raw materials are
Because it is necessary to cut into a line with a rotating blade, it is not possible to keep the cuts below a certain value due to constraints such as the thickness of the rotating blade and the physical strength of the strip-shaped food raw material, and it is still difficult to visually and taste. There was a problem in terms of texture and texture, that a sufficiently natural fibrous texture similar to that of katakusuji could not be obtained.

This invention was made to solve these conventional problems, and by directly extracting the fibrous food raw material through a die, it is possible to quickly remove the fibrous food raw material, and the texture of the food material is very similar to that of, for example, scallops or scallops. The object of the present invention is to obtain a method for producing a fibrous food product.

Another object of the present invention is to provide a method for producing a fibrous food product that can reliably organize fibrous food materials using an adhesive.

<Means for Solving the Problems> The method for producing a fibrous food according to the present invention involves grinding and mixing seafood, livestock meat, or food raw materials that are denatured and solidified by heating, and then extruding this into a fibrous form through a die. The fibrous food raw material extruded in this way is heated continuously to the extent that it retains its shape, and the fibrous food raw material thus extruded is then bundled into a texture. .

Further, in a method for producing a fibrous food according to another aspect of the present invention, a fiber adhesive is applied to the shape-retained fibrous food raw material, and then these are bundled to form a fibrous food material. .

<Function> In this invention, the seafood, livestock meat, or food raw material that is denatured and solidified by heating is ground and mixed to increase its adhesive strength, and then passed through a die with a narrow die hole to form a fibrous food product. It can be molded into a raw material, heated to give it shape retention, and then bundled to create an organization due to the adhesive force.
For example, it embodies the visual, texture, and taste of a shopping pattern.

In addition, the fiber adhesive in another aspect of the present invention acts to increase the mutual adhesive strength and increase the degree of tissue bonding when fibrous food materials are bundled.

<Embodiment of the Invention> An embodiment of the invention will be specifically described below with reference to the food manufacturing apparatus shown in FIG.

In the figure, 1 is a fiberization system, 2 is a shape retention system by heating, and 3 is a fiber organization system.

First, raw materials for surimi such as Sukemune cod, ground beef, and pork are put into the raw material input hopper 4 of the fiberization system 1.

By rotating the screw 6 in the cylinder 5 via the transmission 8 by the motor 7, the above-mentioned surimi raw materials are ground and mixed, or the previously ground and mixed mixture is extruded from the die 9 to produce a fibrous food material. make. Note that the die 9 can have die holes of any shape and number as long as the extrusion speed of the fibers to be extruded does not vary greatly under certain conditions.

Next, in the shape retention system 2, the fibrous food material extruded from the die hole is transferred onto a belt conveyor 11 driven by a motor 10, and an infrared heater 12, which is a heating device, is placed above the belt conveyor 11. It is heated to give it shape retention properties.

Subsequently, the fibrous food raw material thus shaped is coated with an adhesive such as the unheated food raw material using the fiber adhesive application device 13, and then the belt of the texturing system 3 is applied. It is fed onto the conveyor 14. This belt conveyor 14 is driven by a motor 15, and the food materials on the belt conveyor 14 are bundled into fibers by a weaving device 16 in the weaving system 3, and are firmly organized by the adhesive force of the adhesive. In addition, the semi-finished products organized in this manner are subjected to processing and operations such as coloring, heating, cutting, and packaging in the next step, and then are managed and shipped as products.

The fibrous food raw material that has passed through the shape retention system 2 is
Since it is heated at a relatively low temperature to obtain shape retention, it does not completely solidify, has some degree of adhesive strength, and does not lose its adhesive properties. Therefore, it is possible to immediately bundle these fibrous food raw materials into a texture without applying the above-mentioned adhesive. Therefore, in such a case, the above-mentioned adhesive application step can be omitted.

Next, this invention will be explained in more detail according to the test results.

After putting the food raw materials of the following composition into the hopper 4, crushing and mixing them, and then processing them under the following conditions, a fibrous food product that is visually, texture-wise, and taste-wise very attractive to buy can be produced. Obtained.

(a) Raw material blend - 1 (kg) Sukemune cod surimi 20 Water 4 Egg white 3 Crab extract 0.5 Crab flavor 0.1 Wheat starch 1 Salt 0.3 (b) Fiberization process conditions Rotation speed of screw 6 of extrusion device 18 Or, p, m
Die hole shape: circular (1.4am*
Diameter) Number of die holes 130 (c
) Shape retention imparting process conditions Product temperature Maximum reached temperature 65°C (d) Texturing process conditions The same material as the above compounded raw material was evenly applied to the fibrous food raw material obtained in the shape retention imparting process, and texturized. Bundle with system 3,
Make it into a cylinder with a diameter of 1.61 mm. This was heated with steam until the center temperature reached 90° C. and cut into lengths.

Food raw materials of the following composition were crushed and mixed in advance and put into the hopper 4, and processed under the following conditions to obtain a fibrous food that is visually and tastefully similar to scallops.

(a) Raw material blend amount (kg) Sukemune cod surimi 20 Water 1 Egg white 4 Scallop extract 0.5 Scallop flavor 0.2 Wheat starch 1.3 Salt 0.3 (b) Fiberization process conditions Rotation of screw 6 of extrusion device Number 18Or, 10m die hole shape circular (1.8m diameter)
Number of die holes: 210 (c) Shape-retaining process conditions: Maximum product temperature reached: 70°C (d) Texturing process conditions: The fibrous food raw material obtained in the shape-retaining process is directly processed in the texturing system 3. They were bundled and crimped to form a cylindrical shape with a diameter of 2.6 am, which was then cut into a length of 1.5 a*.

After putting the food raw materials of the following composition into the hopper 4, crushing and mixing them, and then processing them under the following conditions, a fibrous food product visually and tastefully similar to sausage can be produced.

(a) Raw material mixture M (kg) Ground beef 10 Ground pork 10 Egg white 1 Wheat starch 2.5 Gelatin 1 Salt 0.3 White pepper 0.1 Nutmeg 0.1 (b) Fiberization process conditions Extrusion device screw 6 Rotation speed 10 Or, p, m
Die hole shape: circular (1,8+m+
Diameter) Number of die holes: 260 (C
) Shape retention imparting process conditions Product temperature Maximum reached temperature 75°C (d) Texturing process conditions To the fibrous food raw material obtained in the shape retention imparting process.

After uniformly applying the same material as the above-mentioned mixed raw material, it is bundled and compressed using a texturing system to form a cylindrical shape with a diameter of 2.61 cm. This was heated in steam until the center temperature reached 90° C. and cut into a length of 15 al.

As shown in these three test examples, it was confirmed that fibrous foods with quality similar to those of actual scallops, scallops, and sausages were obtained, and their appearance, texture, and taste were extremely close to those of natural origin. It was done.

<Effect of the invention> As described in detail above, according to the present invention.

Fish and shellfish, livestock meat, or food raw materials that are denatured and solidified by heating are crushed and mixed, or the previously crushed mixture is extruded into a fibrous form through a die, and the fibrous food raw material extruded in this way has shape retention properties. The fibrous food material is heated continuously to such an extent that the shape is retained, and the fibrous food material kept in this way is bundled into a texture. Therefore, by bundling and integrating the fibrous food materials obtained by extruding through this die hole, it is possible to increase the number of processes to produce foods with a fibrous texture such as scallops and scallops. The advantage is that it can be manufactured quickly without any problems.

Further, according to another aspect of the present invention, since the adhesive is applied to the fibrous food raw material after shape retention, the fibrous food raw material can be tightly bundled so that it does not easily unravel. It is possible to obtain effects such as being able to easily realize the desired texture.

[Brief explanation of the drawing]

The figure is an overall view of a food manufacturing apparatus for explaining the method for manufacturing fibrous food according to the present invention. 1. Fiberization system, 2. Shape retention system, 3. Organizing system.

Claims (1)

[Claims] 1) A method for producing a fibrous food product comprising the following steps. (b) The first step of grinding and mixing seafood, livestock meat, or food materials that are denatured and solidified by heating, and extruding the pre-ground and mixed mixture through a die into a fibrous form (b) The fibrous product thus extruded 2nd step of continuously heating the food raw material to the extent that shape retention is obtained (c) 3rd step of bundling the shape-retaining fibrous food raw material into a texture 2) Fibers consisting of the following steps: A method for manufacturing food products. (b) The first step of grinding and mixing seafood, livestock meat, or food materials that are denatured and solidified by heating, and extruding the pre-ground and mixed mixture through a die into a fibrous form (b) The fibrous product thus extruded 2nd step of continuously heating the food raw material to the extent that it retains its shape (c) 3rd step of applying a fiber adhesive to the fibrous food raw material that has retained its shape in this way (d) The fourth step is to bundle the fibrous food materials coated with adhesive into a textured structure.