JPH04141069A - Fibrous formed texture material of fish and shellfish - Google Patents

Abstract

PURPOSE:To obtain the title product having good flavor and soft texture of feeling of fiber free from change of color such as browning and a smell by forming a kneaded meat raw material of fish and shellfish containing a low- saccharide vegetable protein by a twin-screw extruder and making into a fibrous state. CONSTITUTION:A kneaded meat raw material of fish and shellfish containing a low-saccharide vegetable protein is formed by a twin-screw extruder and made into a fibrous state to give the objective product. A low-saccharide vegetable protein having >=0.4wt.% low saccharide content is preferable as the low- saccharide vegetable protein component and the amount thereof in the kneaded meat raw material of fish and shellfish is preferably 0.5-20wt.%.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a fibrous molded tissue of fish and shellfish, and more specifically, to a fibrous tissue obtained by molding a fish paste raw material containing low-sugar plant protein using a twin-screw extruder. The textured product is a LIW-shaped molded textured product of seafood that has excellent color tone, flavor, etc.

Conventional technology Traditionally, fish paste products, such as kamaboko,
Chikuwa or fish sausages are known, and these paste products are the most commercially available and edible products. These paste products are made by adding appropriate additives and seasonings in addition to salt to the edible parts of seafood, kneading and crushing them to form paste such as surimi, and molding and heating this paste to make it elastic. It was formed by a certain organization. However, recently, the westernization of life,
Food preferences are changing with diversification, and in order to respond to these changes, seafood paste products such as kamaboko, chikuwa, and seafood sausage have been improved, but essential improvements have not always been made. Furthermore, despite the demands of Karado that it should contain as little or no salt as possible, when making paste from edible parts of seafood, it is inevitable to use a relatively large amount of salt. must be added to give it a certain degree of stickiness, which is not desirable from a health standpoint.

For example, Japanese Patent Publication No. 64-27 and Special Publication No. R [62-
Publication No. 259565 discloses that minced seafood is used as a raw material, and additives and seasonings are added to it in addition to salt.
Then, this paste is formed into a belt shape, heated and cooled, and a paste product like so-called kamaboko is made.
This product is further cut, for example, with a knife, to form a large number of long and thin filaments, and then these filaments are integrated by adding a binder as desired to produce foods that resemble scallops or foods that resemble kingfish. A method of manufacturing is described. However, these foods
By mechanically cutting a regular kamaboko tissue paste product to form an IIN-like tissue similar to that of a crab's legs, an appearance that is indistinguishably similar to that of a natural scallop or a crab's legs can be obtained. However, even though each filament is thin and has a small diameter, the filament itself has a network structure in which proteins are connected in a three-dimensional network, that is, a so-called cylindrical structure. It is essentially different from between, and furthermore,
Kamapoko tissue paste products contain a large amount of salt,
It's not good from a health standpoint.

On the other hand, in order to make the structure of the paste product closer to the structure between crab legs or shrimp meat, there is a method for manufacturing seafood paste products in which proteins are oriented in a linear manner, that is, a linearly oriented fibrous paste product. JP-A-6368059 and JP-A-63-6
This is proposed in Japanese Patent No. 8060. These methods were developed by taking advantage of the fact that a twin-screw extruder has traditionally been applied to the mixed wire manufacturing process of bread dough. The gelatinized product is heated or adjusted to a high viscosity and then mixed, heated, and melted in a twin-screw extruder, and this heated melt is used to extrude proteins in a straight direction using the thrust action of the twin-screw extruder. The molecules are oriented and extruded, then
This is defibrated in water, mixed with salt-containing ground seafood, molded into a desired shape, allowed to sit, and then steamed or heated. The paste product obtained in this way is different from the conventional kamaboko structure, and consists of a structure in which linear filaments in which protein molecules are oriented in one direction are indiscriminately bonded and integrated. This tissue closely resembles the tissue between the legs of a shrimp, and is suitable to some extent for the purpose of Westernization and diversification. However, these methods
Bread dough is processed using a two-axis extruder, that is,
Utilizing the process of manufacturing dough, instead of bread dough, seafood ingredients are kneaded using a twin-screw extruder.
It forms directional filaments, which are then unraveled and bonded indiscriminately without any direction. In other words, in order to process seafood raw materials with a twin-screw extruder using these methods,
In order to bring the properties of this raw material closer to those of bread dough, it is heated or added with starch, salt, etc. to make it highly viscous. However, although there is a demand for products that do not contain salt, products that do not contain salt cannot be produced because they do not become sticky like bread dough. In addition, since the raw material is highly viscous, a biaxial extruder with a conventional structure can be used as is, but the orientation of the protein molecules is impaired, and only those with incomplete orientation can be used as products. Cannot be manufactured. For this purpose, after processing with a twin-screw extruder, it is further stirred and defibrated in water, and the defibrated product is added with salt-containing surimi as a binder, kneaded and molded, and then steamed or steamed to produce a paste product. are doing. Therefore, in these methods, 2
Eight finishing treatments are required after the shaft extruder treatment, which makes the manufacturing process complicated.During the finishing treatment, the slightly imperfectly oriented structure is defibrated, and this defibrated material is mixed with wires. Because the process is then molded, it is not possible to obtain a product in which the filaments to which protein molecules are bonded are linearly oriented in one direction.

To explain in more detail, a conventional dough truder, which is used for manufacturing bread dough or other flour-based dough such as bread dough, mainly consists of a cylindrical barrel and a screw shaft that rotates inside the barrel. ing.

A screw is provided on the shaft of the screw, and the action of this screw transports the raw material mainly consisting of wheat flour, during which time the ingredients are kneaded to form a so-called tow. The raw material inside the cylindrical barrel can be heated,
This heating is usually carried out by heating the cylindrical barrel itself with steam or an electric heater, or by injecting and mixing steam into the raw materials. The tip of the cylindrical bulb is constricted to form a nozzle or orifice, and because the tip is constricted in this way, the raw material is pressurized and the pressure increases while it is being conveyed by the screw blade. . As an extruder, a type in which one screw shaft is rotatably housed in a cylindrical barrel, that is, a single-screw extruder, was used, but in recent years, extruders have been used that have a higher raw material conveyance capacity than single-screw extruders2. Axial extruders are now used. This twin-screw extruder is used for manufacturing bread dough, that is, bread dough, because the screw shaft can be rearranged depending on the characteristics of the raw material and the purpose of processing, and it can also process raw materials with a high content of bird fat.

A typical example of this co-rotating two-screw screwtruder is shown in Fig. 7, in which two screw shafts 2.3 are arranged inside the cylindrical barrel 1 so as to rotate in the same direction. It is located.

The screws 21.31 of these screw shafts 2.3 are n
A flocking nut 22.32 is provided at the tip of each screw shaft 2.3. A barrel die 4 is provided adjacent to the flock nut 22, 32, and an orifice or nozzle-shaped discharge port 41 is formed approximately at the center of the barrel die 4. Cylindrical barrel 1
The two screw shafts 2.3 rotate in the same direction within the barrel 1, and this rotation kneads and compresses the raw material while being conveyed by each screw 21.31, as well as heating elements (not shown) in the cylindrical barrel 1. 1 and each screw 21.
31 and the internal heat during shearing, the original I
N (not shown) enters the gap between the flock nut 22, 32 and the barrel die 4 and is discharged from the discharge port 41 of the barrel die 4. Therefore, since the tip of the cylindrical barrel is squeezed by the barrel die 4, the raw material is pressurized during conveyance, and with a twin-shaft extruder, this pressure is increased to a pressure higher than the steam pressure, so the cylindrical barrel In the shaped barrel 1, no steam, 5=gloss, or splash occurs.

However, when the raw material is extruded into the atmosphere from the discharge port 41 of the barrel die 4, the raw material expands and generates high-pressure steam, so the raw material tends to scatter and become fine pieces, that is, a flash phenomenon occurs. However, the moldability of the product is impaired,
In particular, if the raw material has high viscosity and low moisture content, this tendency will be exacerbated, and the orientation will be impaired, making it impossible to obtain a well-ordered fibrous structure.

In order to avoid this phenomenon, cooling is also performed at the discharge port 41 of the barrel die 4. However, even with such cooling, the flash phenomenon cannot be completely avoided.On the contrary, if the discharge port 41 is locally cooled, the discharge port 41 of the barrel die 4 will become clogged, causing the cylindrical barrel to become clogged. The pressure inside the mold fluctuates, and sometimes the raw material is discharged explosively, making it impossible to control the discharge amount and making it impossible to mold it into a desired shape.

In addition, in order to avoid the flash phenomenon, when processing seafood raw materials, a long tubular nozzle is connected to the tip of the cylindrical barrel. In the latter half of the process, a method of cooling the tissue to below 100°C to achieve fibrillation of the tissue is disclosed in U.S. Patent No. 4,
It is described in No. 816278. However, although this long nozzle can partially avoid the flash phenomenon,
The cooling zone is half as short as a good nozzle and is insufficient to provide linear orientation. When a long nozzle has a heating or melting zone in the first half and a cooling zone in the second half, the quality becomes longer and the contact resistance becomes thicker. cannot be sent continuously and stably.

Therefore, when a pump was installed between the tip of the discharge port of the cylindrical barrel and the long nozzle, it was possible to continuously and stably feed the raw material from the barrel 1 of the twin-shaft extruder into the long nozzle. Understood.

However, various additives are added when processing fish and shellfish raw materials into fibrous structured materials by hot water treatment using the above-mentioned twin-screw extruder. This may cause undesirable problems. For example, starch has problems with texture, dried egg whites have problems with odor, and high-sugar soybean proteins have problems with coloring, etc., and it is desired to create a well-balanced fibrous textured structure that maintains the properties of the palate. .

Problems to be Solved by the Invention The purpose of the present invention is to solve the above-mentioned problems. Specifically, the present invention aims to provide a fibrous fish and shellfish material that has good tensile strength, color tone, flavor, texture, etc., and also maintains a good balance of various physical properties. The purpose of this paper is to propose a molded structure.

As a means for solving the problem and its function, the present invention is characterized in that it consists of a raw material for fish and shellfish paste containing low-sugar plant protein that is molded using a twin-screw extruder to form an IIN shape.

Hereinafter, the configuration and operation of the means of the present invention will be explained as follows.

The present inventors have discovered that when making fish and shellfish paste raw materials containing additives into an Ill-shaped textured product using a twin-screw extruder, if the additives were heat-treated to a high temperature of around 200°C, the additives would thermally decompose and produce a bad odor. The textured product becomes colored or hard, which impairs the texture, so we investigated ways to prevent this and found that it would be best to use a seafood paste material containing low-sugar plant protein.

Therefore, we conducted further research and development, and the present invention was established based on this research.

Examples of the types of seafood used as raw materials for the seafood paste used in the present invention include white fish such as pollock cod, hoki, and stickleback; red fish such as sardines, mackerel, and horse mackerel; molluscs such as squid and octopus; and shrimp. , crustaceans such as crabs, etc., and fish and shellfish with white flesh are preferred from the viewpoint of medium color tone.

Raw materials for seafood paste include, for example, meat harvested from the edible parts of seafood,
If the meat is exposed to water and dehydrated to make dehydrated meat, then sorbitol and phosphate are added to it to make unsalted surimi, or if salted surimi is made by adding salt to the dehydrated meat, and it is raw or frozen. good. This surimi can be used singly or in combination.

In order to produce a textured tissue in the shape of II from this raw material for fish and shellfish paste, it contains 0.5 to 20% by weight of low sugar vegetable protein, and if necessary, other additives such as starch 0.5 to 5%. %,
It is obtained by mixing a raw material for seafood paste containing 0 to 3% of common salt in a two-screw xtruder, heating, melting, pressurizing, extruding, and cooling.

The low-sugar plant protein used in the present invention contains 92.5% or more of protein, 0.4% or less of oligosaccharide components, and the remainder consists of ash.

To give an example of this production method, defatted soybeans are extracted with water, separated into a water-insoluble fraction and a water-soluble fraction, and this water-soluble fraction is subjected to isoelectric point precipitation to separate the water-insoluble and water-soluble fractions. separated into minutes,
It is obtained by a method in which the water-insoluble fraction of the mouth is neutralized by repeating the next layer once or twice or more with warm water. A specific example of this is the low-sugar plant protein manufactured by Fuji Oil Co., Ltd. under the trade name "New Fuji Blow 5t-IJ."

In the present invention, the reason why the raw material for seafood paste contains 0.5 to 20% by weight of low-sugar plant protein is to prevent color change of the fibrous molded structure during heat treatment using a twin-screw extruder. This is because the sugar components of high-sugar plant proteins containing a large amount of sugar components are thermally decomposed at high temperatures, and those with excellent whiteness will not be washed away. Also, the amount added is 0
If it is less than 65%, a sufficient effect cannot be obtained, and if it exceeds 20%, the color tone will not be further improved.

In addition to the above-mentioned auxiliary materials, we also use colorants, plasticizers, adhesives,
It is possible to use additives such as fats and oils that are usually added to molded textured products.

Next, a method for forming the fish paste into a fibrous structured material using a twin-screw extruder will be described in detail with reference to the drawings.

FIG. 1 is a longitudinal cross-sectional view showing an example of an apparatus used in carrying out the present invention, and FIG. 2 is a perspective view of an example of a fibrous molded tissue of seafood produced by the method of the present invention. , FIG. 3 is a cross-sectional view showing a longitudinal section taken in the direction of arrow A-8 in FIG. 2, and FIG. FIG. 5 is a cross-sectional view of a fibrous molded structure of fish and shellfish according to another embodiment of the present invention, and FIG. 6 is an explanatory diagram showing the present invention when it is torn into pieces. FIG. 7 is a longitudinal cross-sectional view showing an example of a device used in the extrusion process, and FIG. 7 is a cross-sectional view showing a part of a conventional biaxial extruder.

In the apparatus shown in FIG. 1 used to carry out the present invention, a seafood raw material containing low sugar soybean protein is placed at the rear end of a two-shaft extruder 50, to which a long cooling zone 8 is connected via a feed pump 71. After the input seafood raw material is cross-wired, pressurized, and heated and melted in the twin-screw extruder 5, the heated and molten raw material is extruded into the cooling sink 8 and cooled over the entire length of the cold W zone 8, In particular, the temperature at the tip of the two-shaft extruder 5 is 150 to 260.
While maintaining the heated molten raw material at a temperature of 60 to 110°C, a temperature gradient of 0.05 to 0.35°C is applied in the cooling zone 8 along its length. For this reason, if the above-mentioned seafood raw material is heated or steamed in advance to make it into a chewy state, components such as proteins are oriented in a straight line direction parallel to the central axis in the cooling zone 8 to form each filament. Figure 2, consisting of filaments;
I! shown in FIGS. 3 and 4! A cord-like molded structure is obtained. Furthermore, if the above-mentioned seafood raw materials are processed in a sol state, in the cooling zone, if the heating conditions of the tip of the twin-shaft extruder 5 and the cooling conditions of the cooling sink 8 are changed, components such as proteins will be oriented diagonally in the radial direction. Thus, filaments are formed, and a fibrous shaped structure made of these filaments as shown in FIG. 5 is also obtained. The above-mentioned fibrous molded structure has a well-balanced and excellent tensile strength, texture, flavor, and color tone compared to conventional products.

In addition, as shown in FIG. 6, another device used in carrying out the present invention has two screws 21.31 that rotate in the same direction, and seafood is fed under pressure by these screws 21.31. A twin-screw extruder 5 that heats and melts the meat paste raw material under pressure and extrudes it from the tip, and a branch tube 61,62 that is connected to the tip of the two-screw extruder 5 and branched into a plurality of pieces. Feed pumps 71.72 are connected to the ends of each of these branch tubes 61.62 and quantitatively feed the raw material from the twin-shaft extruder 5 in a heated and molten state, and each of these feed pumps 71.72 Cooling zones 8.9 which are individually connected to the discharge ports and which are continuously fed from each of the feed pumps 71, 72 and which gradually cool the heated and molten raw material from its surroundings are provided. .

Therefore, regardless of the moisture content and viscosity of the seafood raw material, that is, regardless of whether it is gelled or sol-formed, the seafood raw material can be constantly fed in a fixed amount without interruption, and furthermore, the feed pump A II miscellaneous molded structure in which each filament is oriented in one direction is easily obtained by changing the cooling conditions of the long cooling zone 8.9 by adjusting the rotational speed of 71.72, and this fibrous molded structure is obtained. Similar to the above-mentioned materials, these are excellent materials that maintain a good balance of physical properties.

Example 1 Collect the edible part of pollock cod, expose it to water, dehydrate it, add 6 parts by weight of sorbitol, and knead well.
It was crushed and then frozen. After thawing this frozen surimi, add 0.5 parts of salt, 1 part of starch, and 3 parts of low-sugar vegetable protein (product name: New Fuji Blow 5 manufactured by Fuji Oil Co., Ltd.) to this surimi by weight.
HJ) was added and thoroughly kneaded with a silent cutter. The obtained sol-like material was used as a starting material to be introduced into a twin-screw extruder in the manufacturing apparatus shown in FIG.
obtained (inside and outside).

2-screw extruder raw material supply amount 50-60 kg h 2-screw extruder screw shaft rotation speed 150-20
Orpm 2-screw extruder cylindrical barrel temperature (intermediate)
170℃ (discharge port at tip) 220℃ Cooling zone dimensions: inner diameter 15mm x length 1m x 2 units At this time, the supply and flow of raw materials are stabilized by controlling the rotation speed of the gear pump as a feed pump. I was able to drive smoothly. At the time of melting, the raw materials are completely melted and kneaded in a two-screw xtruder, and the temperature of the heated melt drops to 170°C while passing through each branch tube, and then cools to 95°C in the cooling zone, and the temperature gradient during cooling is It was 0.255°C·l. The surface of the rod-shaped molded structure is covered with a thin, sliding surface film, and when viewed in longitudinal section, as shown in Figure 3, it is a fibrous structure in which each filament is aligned parallel to the central axis. It had become. When I ate this, I found that it had excellent flavor and texture, and when I cut it into pieces as shown in Figure 3, I found that it was torn along the entire length in one direction of the filament distribution, and in the middle. It never broke.

The obtained molded textured product had no discoloration such as browning, had little peculiar odor generated during high-temperature heating, had a soft texture with mms, and was an excellent processed food material.

In the same manner as in Example 1, starch and
A textured product was obtained by adding dried egg white and high sugar soybean protein in the same amounts. Table 1 shows the results of a comparison of the structured products thus obtained. The amount of low-sugar soy protein added is determined by color, flavor, and food.Example 2゜In place of pollock cod, among seafood, krill, which belongs to crustaceans, and squid, which belongs to molluscs, are exposed to water as described above, dehydrated, Mix and heat to make surimi, add salt, starch, and low-sugar vegetable protein as in Example 1 to form a sol, heat the dirt to gel, and then use a chopper with a diameter of 2.0 mm. It was crushed into granules.

When this was processed using the manufacturing apparatus shown in FIG. 6 under the same conditions as in Example 1, a molded structured product shown in FIG. 3 was obtained.

The obtained fibrous molded textured product was the same as Example 1, and was an excellent processed food material with almost no discoloration such as browning.

Example 3 The edible part of the Japanese stickleback was collected, and the edible part was exposed to water and dehydrated in the same manner as in Example 1, and to this was added 5 parts of sorbitol and 0.2 parts of phosphorus I! in a weight ratio. Ij! After adding , the mixture was kneaded and crushed to make surimi and frozen. After thawing the frozen surimi, 0.5 part of fi salt, 1 part of starch, and 3 parts of low-sugar vegetable protein (same as in Example 1) were added to the surimi by weight.

The mixture was thoroughly kneaded with a silent cutter to form a sol. This sol contained 73% by weight of water, but
This sol-like material was fed as it was to the two-screw extruder of the manufacturing equipment shown in Fig. 6, with a raw material supply amount of 35 kg·'h, a rotation speed of the screw shaft of 175 rpm, an intermediate temperature of the cylindrical barrel of 170°C, and a barrel discharge at the tip. Processed under the condition of outlet temperature 220℃, temperature gradient 0.325 in cooling zone
The mixture was cooled to 95°C at ℃·'m.

As a result, a rod-shaped molded textured product was obtained as shown in FIG. 2, and the surface of this molded textured product was covered with a thin surface film with sliding properties as in Example 1, but when viewed in longitudinal section, , each filament shown in FIG. 5 was a molded structure in which the filaments were oriented obliquely in the radial direction. When this rod-shaped textured product was partially torn, the filaments were torn in the direction in which the filaments were oriented, that is, in the diagonal radial direction. The obtained molded textured product was an excellent processed food material with no discoloration such as browning, no off-odor, and a soft texture with a fibrous feel.

In addition, when the surimi obtained as above was added with only 3 parts of starch without adding salt and kneaded to form a sol, and this was treated in the same manner as above, a similar shaped structured product was obtained. Ta.

Example 4 Dehulled squid was ground using a chopper, and 0.5 parts of common salt, 1 part of 1119J, and 3 parts of low sugar vegetable protein (same as in Example 1) were added to form a sol. , and a sol without adding salt were prepared and treated in the same manner as in Example 1 under the conditions of a barrel intermediate temperature of 165°C and a barrel outlet temperature of 200°C, as shown in Fig. 5. The molded tissue shown in the figure was obtained. This molded textured product was also similar to Example 1.

<Effect 7 of the Invention> As explained in detail above, the present invention is characterized by forming a raw material for fish and shellfish paste containing low-sugar plant protein into a fibrous form using a twin-screw extruder.

Therefore, am! l The raw material, which contains vegetable protein in seafood paste, is treated with a twin-screw extruder to form a fibrous molded structure, so there is no discoloration such as browning, no odor, a good flavor, and a feeling of all < H. A processed food material having a soft texture is provided.

[Brief explanation of drawings]

FIG. 1 is a longitudinal cross-sectional view showing an example of an apparatus used in carrying out the present invention, FIG. 2 is a perspective view of an example of a fibrous molded tissue of seafood produced by the method of the present invention, and FIG. 3 is a cross-sectional view showing a longitudinal section taken from the force direction of arrow △A in Fig. 2, and Fig. 4 is an explanatory view showing the filament of the fibrous seafood paste product shown in Fig. 3 being torn in one direction. , FIG. 5 shows lll of seafood according to another embodiment of the present invention.
FIG. 6 is a longitudinal sectional view showing an example of an apparatus used in carrying out the present invention, and FIG. 7 is a sectional view showing a part of a conventional biaxial extruder. be. Code 1: Barrel 2.3: Screw 4: Barrel die 5: 2-shaft extruder 8.9: Cooling zone 21. 31...Screw 22.32...Flock nut 41...
・Discharge port 61.62... Branch tube 71.72... Feed pump 84.94... Water supply pipe 85.95... Drain pipe

Claims (1)

[Scope of Claims] 1) A fibrous molded tissue of seafood, characterized in that it consists of a fish paste material containing low-sugar vegetable protein that is molded into a fibrous form using a twin-screw extruder. 2) The low-sugar plant protein consists of a low-sugar component of 0.4% by weight or less, and is present in the raw material for fish paste from 0.5 to 0.5% by weight.
The fibrous molded tissue of seafood according to claim 1, which contains 20%.