JPH034182B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method and apparatus for producing a pasted product, particularly a pasted product having a heterogeneous cross section.

[Conventional technology]

Fish paste products such as kamaboko are generally
Both the raw material and the product have extremely homogeneous properties, and this property is due to the fact that the cross section is homogeneous, and the sliced product can be torn in a substantially straight line rather than in a zigzag pattern according to a certain tensile force applied. It is best characterized by the phenomenon that occurs. However, in recent years, as the demand for fish paste products, including kamaboko, has generally stagnated, various types of kamaboko, such as kamaboko with the character ``kotobuki'' or the design of ``plum blossom'' on the cross section, have become stagnant. products, and even products such as sticks of cheese or sausage inserted into the holes of bamboo rings.
There are also kamaboko products on the market that have solid ingredients such as cheese blocks interspersed therein. However, even in these variety products, the cross-sectional pattern is uniform,
At present, it is artificial and basically remains a product that maintains the homogeneous properties of the raw material surimi itself.

[Problem that the invention seeks to solve]

Aiming to develop a new product that goes beyond fish paste products or variety products such as those mentioned above, the inventor of the present invention, while conducting various studies, heterogeneously mixed an acidic paste with a raw material paste for paste products, It was discovered that by shaping and heating, it is possible to modify the homogeneous properties of the paste product, and it is possible to obtain a paste product with a non-uniform cross section and the ability to tear in a zigzag pattern when tensile force is applied, resembling a cured ham. (Special application 1984-
54760, JP-A-60-199369) discloses that a static mixer is used for the mixing and forming, and that the mixing and forming can be performed continuously, stably, labor-savingly, and hygienically. We discovered this and arrived at this invention. Conventional static mixers were mainly intended for complete mixing, and the present invention marks the first time that a static mixer has been used for low homogeneity mixing in the production of a mixed product.

[Means for solving problems]

This invention relates to a method for producing a paste product, the gist of which is to mix two or more pastes, at least one of which is a raw material paste for a paste product, with a low degree of homogeneity in a static mixer, and then to heat the mixture; The above-mentioned paste pumping means and the two pastes pumped from the pumping means
This is a mixing and molding device for mixed products, which is comprised of a pipe line connecting an introduction pipe section for merging two or more types of paste, a mixing pipe section having a stationary element inside, and a forming pipe section having a hollow interior.

The method for producing a paste product of the present invention uses two or more types of pastes, at least one of which is a raw material paste for the paste product, typically fish paste, fish sausage, meat paste product, or vegetable paste. It is a surimi or surimi-like paste known as a raw material for paste products such as protein sausages. That is, the raw material paste for paste products has as a main component a paste of poultry, animal, fish, and shellfish meat and/or vegetable protein paste, which usually has a pH in the range of 6.5 to 7.5.
In addition, add salt, starch, egg white, milk protein, fats and oils, seasonings, spices, coloring, seasoning water,
The paste is not limited to the above-mentioned examples as long as it forms a paste-like gel with a certain elasticity when heated. Among the two or more types of pastes used, the other paste may be a paste that is simply different in color or flavor from the raw paste for the paste, but preferably it is different from the paste for the raw material for the paste in terms of thermosetting property or material itself. It is effective to obtain a product that is heterogeneous in terms of texture and structure, as well as visual and gustatory heterogeneity in the cross section of the product. For example, a paste made by adjusting the raw material for a pastry product, which is normally neutral, to make it acidic, or an acidic paste made from a different material, such as soft cheese (herein, "cheese" refers to cheese, filled cheese,
Acidic pastes such as imitation cheese (including imitation cheese, etc.), or acidic pastes that are a mixture of these; or pastes that have poor gelling properties themselves without being subjected to PH treatment, such as oily substances such as margarine, and strained bean paste, etc. Illustrated. The acidic paste also modifies the contacting parts of the raw material paste for the pastry product, and serves to make the raw material for the pastry part itself have a heterogeneous structure, so that the product exhibits better ham-like properties. Acidic PH in acidic paste
is usually in the range of 4 to 6.5, optimally in the range of 5.5 to 6.2.

When using an acidic paste or a paste that itself has poor thermal coagulability, the neutral raw material paste with a pH in the range of 6.5 to 7.5 usually has a pH of 6.5 to 7.5 in order to have the physical properties of a paste as a whole.
It is desirable that the content be 50% or more, and in order to create a different texture by mixing other pastes, it is desirable that the content of these other pastes be 5% or more of the total paste.

The above two or more types of pastes are mixed with a low homogeneity using a static mixer.

As is well known, a static mixer is composed of a conduit and a static mixing element therein, such as the "Sulzer Mixer" manufactured by Sulzer Brothers, the "Himixer" manufactured by Toray, the "Static Mixer" manufactured by Kennick, etc. Examples include the ``Static Mixer'' manufactured by Noritake Company Limited.

In this invention, the degree of mixing by the static mixer is different from the usual use of the static mixer,
The homogeneity of the multiple pastes must be maintained at least to the extent that they can be observed with the naked eye, and the desired state after mixing is almost always such that several strips of the above-mentioned "other paste" are spread per a cross section of several ^cm2 . It is included. This degree is expressed as the deviation constant ``σ/'', which is often used to indicate the mixing performance of a static mixer.
Although it is difficult to express it generally by the value of x' (the ratio of the standard deviation σ from the average value of the variable of interest of the mixture obtained by passing through the static mixer), it is difficult to express it in a practical and complete way. In case of mixture, the value is 0.05
However, in the application of the present invention, even if the supply amounts of the two types of pastes are changed, the value hardly becomes smaller than 0.2.

In order to maintain low homogeneity of mixing, the number of elements or the rotational arrangement of the elements is reduced compared to the case of practical complete mixing. The number of elements varies depending on the flow rate of the paste, the pipe diameter of the static mixer, the shape of the elements, the presence or absence of switching arrangement of elements, etc., and therefore cannot be determined unconditionally, but is generally in the range of 2 to 15. For example, as an example of the shape and arrangement of the elements, if the pipe diameter is 25.4 mm,
Using the SMXL type element of the Sulzer mixing element (manufactured by Sulzer Brothers), which has two or several intersecting flat or rod-shaped pieces that are angled in the direction of the tube axis, they are not rotated but are interlocked with each other. In the case of the arrangement (Fig. 2), a preferable low homogeneity mixing is usually obtained by setting the number of elements in the range of 5 to 10. In the case of rotating arrangement, it is possible to obtain a satisfactory degree of mixing even with about 2 to 4 elements.

In the mixture of the above two or more types of pastes, it is optional to include a third raw material other than both pastes, such as meat chunks, meat-like protein materials, etc.
However, if the third raw material has a size that is difficult to process compared to the element, it may be mixed again after being processed in a static mixer, but such mixing will result in both pastes being homogenized. Care must be taken to avoid this.

The mixed raw materials are then heated to gelatinize at least the neutral paste portion, but it is usually preferable to shape the mixture prior to or simultaneously with the heating, and a so-called swarming process may also be performed. Molding involves filling casings or trays, and in some cases, further freezing and slicing, but molding can also be done by leaving the conduit at the end of the static mixer element hollow. It is possible. The heating temperature is usually in the range of 80°C or higher, and retort heating is also possible, but it is also possible to heat in the conduit at the end of the above element, in which case it is possible to obtain a casing lace paste product. can.

As mentioned above, by using a static mixer, the mixing and forming can be performed continuously, stably, labor-savingly, and
It can be done hygienically. In particular, the advantages are obvious compared to the use of machines such as crushers and silent cutters, which have been conventionally used for mixing dough products. Further, compared to the artificial and uniform pattern obtained by specifying the shape of the mouthpiece of the known multicolor kamaboko molding machine, it is more natural and a pattern similar to the cross section of a ham can be easily obtained.

The mixing and molding device for producing a paste product of the present invention is a device that is directly used to carry out the above-mentioned method for producing a paste product, and includes two or more lines of paste pumping means and two or more types of pastes that are pumped from the pumping means. It consists of a conduit connecting an inlet pipe section for merging the pastes, a mixing pipe section having a stationary element inside, and a forming pipe section having a hollow interior, and its outline is shown in FIG.

The paste pumping means is usually composed of a hopper 1 and a metering pump 2 such as a mono pump or a comet pump, but the paste pumping means of two or more systems is a multicolor kamaboko molding machine (for example, ( LA21, LA31, LA25, LA35, LA29, kamaboko molding machines manufactured and sold by Bibun Co., Ltd.
LA39, LA24G, LA34G types) can be reused.

In addition, for the inlet pipe section 3 that merges two or more types of pastes pumped from the pumping means, multiple pipes such as double pipes with matching centers may be used, or the mouthpiece of a multicolor kamaboko molding machine may be used. Examples include things such as doing something. Note that since the apparatus of the present invention performs low homogeneity mixing, the "other paste" is introduced as centrally as possible in the axial direction of the mixing tube so that the distribution over the entire cross section is appropriate. It is preferable to install the piping in this manner.

The mixing pipe section 4 with a stationary element inside is
This is the main part of the static mixer, and the number of static elements and their arrangement have already been explained.

The molding tube section 5 is hollow inside, and without this section, the mixture pumped from the mixing tube section is likely to scatter, requiring a separate molding operation, making it difficult to obtain a product with a stable cross-sectional pattern. The required length of the formed tube section is usually at least twice the inner diameter of the tube. Further, by attaching a steam jacket or a high frequency generator to the circumference of the tube in this tube section, the formed tube section can also serve as a heating tube.

The inner diameters of the pipes connecting the introduction pipe section, the mixing pipe section, and the forming pipe section are the same or have a diameter that becomes slightly narrower toward the tip. It should be noted that if there are irregularities in the diameter of these conduits, three-dimensional mixing may occur and the layered structure like a Ham cross section may be broken.

Examples of this invention will be shown below.

Example 1 80 parts of SA grade walleye surimi, 20 parts of 2nd grade walleye walleye surimi
1 part, potato starch 8 parts, egg white 2 parts, salt 2.8 parts, stretching water 40 parts, a small amount of seasoning, a small amount of red coloring, and a small amount of spices, and then 3 parts of isolated soy protein powder.
An emulsion consisting of 1.5 parts of soybean oil, 0.5 parts of soybean oil, and 12 parts of water was added and kneaded to obtain a red raw material paste for pastry products. (PH6.7).

A portion (30 parts) of the above raw material paste for paste products was added to 70 parts of commercially available film-type soft cheese (Fuji Oil Co., Ltd.).
Co., Ltd. "Couveard S", PH5.4) was homogenized using a silent cutter to obtain an acidic paste with a pH of 5.7.

The two types of pastes mentioned above, namely, the raw material paste for the paste and the acidic paste, were fed at a weight ratio of 8:2 and a total feed rate of 300 kg/hour using the apparatus shown in FIG. 25.4mm, the stationary element is the SMXL type manufactured by Sulzer Brothers, and the second
With the shape and arrangement as shown in the figure, the number of elements is 7)
Continuously,
Low homogeneity mixing and molding could be performed stably, labor-savingly, and hygienically. This filling was heated in a steamer set at 88°C for 40 minutes to obtain a gelled product.

This product is very similar to the cross section of ham in that fat-like streaks are observed in the cross section (attached reference photo).
It also resembled ham in that the fleshy part (non-fatty part) had a textured texture, and it tore in a zigzag pattern when sliced and torn by hand.

Example 2 A gelled product was obtained in the same manner as in Example 1, except that the acidic paste was replaced with the same raw material paste for paste as in Example 1, in which only the addition of the red colorant was omitted. This product was homogeneous in texture, but
The cross-sectional pattern was ham-like like the product of Example 1.

[Brief explanation of the drawing]

FIG. 1 is a schematic side sectional view showing an embodiment of the mixing and molding apparatus for paste products according to the present invention. Figure 2 shows
FIG. 3 is a perspective view illustrating the shape and arrangement of stationary mixing elements. In the drawings, 1 is a hopper, 2 is a metering pump, 3 is an introduction tube made of a double tube, 4 is a mixing tube, and 5 is a forming tube.

Claims (1)

[Claims] 1. Two or more pastes, at least one of which is a raw material paste for a paste, are mixed with a low homogeneity in a static mixer, and then heated.
Manufacturing method for paste products. 2. Two or more lines of paste pumping means, an introduction pipe section for merging two or more types of pastes pumped from the pumping means, a mixing pipe section having a stationary element inside, and a forming pipe section having a hollow inside. Mixing and forming equipment for paste products, consisting of connected pipes.