JPH0484877A - Processing of fishes and shellfishes - Google Patents

Abstract

PURPOSE:To stably and continuously obtain a fibrous tissue-like material having excellent fibrous feeling, etc., using fishes and shellfishes as raw material in excellent mass productivity by using high-pressure treated fishes and shellfishes as principal raw materials, adding an auxiliary raw material thereto, as necessary, and treated with an extruder. CONSTITUTION:Fishes and shellfishes (e.g. fillet of Psenopsis anomala) are subjected to high-pressure treatment at >=2kg/cm<2> pressure for >=10sec. Next, said high-pressure treated fishes and shellfishes are use as raw materials and an auxiliary raw material (e.g. corn starch) is added, as necessary, then treated with an extruder to obtain a fibrous tissue-like material. Thereby, feeding of fishes and shellfishes from a feeder is not only performed smoothly but also inner pressure of a barrel is kept at a fixed value as the fishes and shellfishes are previously treated at a high pressure before an extruder treatment and further a fibrous material more excellent than a material subjected to a salt- rubbing process can be industrially produced.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for processing seafood, and more specifically, the present invention relates to a method for processing seafood, and more specifically, by using pressure-treated seafood as the main raw material, stable and continuous extraction is possible. This invention relates to the processing of seafood, which is characterized by extruding it through a ruler to obtain an excellent fibrous structure.

[Conventional technology]

An extruder is a device that processes supplied raw materials at high temperature and high pressure.In the food industry, extruder processing is generally said to be capable of mixing, mixing, heating and melting, and molding in a short time. It is also known as a textured molding method (Japanese Patent Publication No. 1-21751).

[Problem to be solved by the invention]

However, when fabricating fish and shellfish fibers using a multi-axis extruder according to the above-mentioned prior art, it is important to keep the internal pressure of the barrel at the tip constant in order to keep the extruder in a stable operating state. Therefore, delicate operations are required.

Furthermore, when processing surimi etc. using an extruder, it is difficult to feed it from a feeder when it is used as is without salting, making continuous processing or industrialization extremely difficult.

The present invention was made in view of these problems, and its purpose is to have a texture that is equal to or more fibrous than salted seafood.
The objective is to obtain an industrial method that allows stable extrusion.

[Means for solving problems]

The present invention was made to achieve the above object, and after conducting research for the purpose of obtaining a good fiber structure of seafood, it was found that the raw materials were subjected to pressure treatment in advance prior to extruder treatment. Then, when this was processed with an extruder, it was completely unexpected that even though block-shaped surimi was used, not only was the supply from the feeder smooth, but the internal pressure of the barrel was also maintained constant.
Moreover, new knowledge was obtained that a fiber textured material superior to that obtained through the salt rubbing process can be obtained.

As a result of further investigation, we found that the above knowledge can be applied not only to block-shaped surimi, but also to a wide range of other seafood, and that we have determined the necessary pressure conditions and are able to apply this type of pressure treatment in advance. By conducting this process, we have obtained extremely advantageous new knowledge that it is possible to industrially produce fiber-structured materials that are superior to those that have gone through the salt rubbing process.

The present invention is based on these useful new findings and is the result of further research.

That is, in the present invention, seafood is subjected to high pressure treatment in advance,
The basic technical idea is to process this with an extruder. Processing seafood that has been previously subjected to high pressure treatment in this way using an extruder has not been known in the past and is new.

In the present invention, it is necessary to subject the raw material to high pressure treatment before extruder treatment. For the high-pressure treatment, any known high-pressure treatment means can be used as appropriate, such as placing the raw material in a pouch, sealing it, and applying pressure to the pouch as it is or by placing it in water or other fluid. In order to achieve the purpose of the first stage, the pressure must be 2 kg/c12 or more and the high pressure treatment time must be 10 seconds or more.

As raw materials, seafood is used as the main raw material, and auxiliary raw materials are added as necessary. Seafood includes seafood pieces, fillets,
Fish and shellfish in various forms can be widely used, such as dropped fish, blocks of ground meat, pieces of shellfish meat, pieces of crab meat, pieces of shrimp meat, and various other forms. Sub-ingredients include plant proteins such as soy protein; animal proteins other than seafood; egg proteins; starches such as corn starch, rice starch, wheat starch, tapioca starch, potato starch starch; konjac, mannan, galactan, pectin, inulin, etc. Polysaccharides are used alone or in combination. It is preferable to use auxiliary raw materials in an amount of 0 to 45% of the seafood.

Further, the high-pressure treated seafood may be salt-treated and then high-pressure treated, or salt-treated and high-pressure treated.

When extruding these high-pressure-treated raw materials, an extruder is used, and as the extruder, a single-screw type, a twin-screw type, a multi-screw type, and other commercially available devices can be used as appropriate. Note that it is preferable that the extruder be equipped with a cooling die.

According to the present invention, by adopting the above configuration,
Raw materials can be continuously and automatically supplied from the feeder to the extruder, which not only keeps the internal pressure of the tip barrel constant and allows stable operation, but also
A superior fibrous structure can be obtained compared to salted raw materials.

The details of the mechanism will have to be studied in the future, but it can be estimated as follows.

That is, by pressurizing seafood.

It is thought that various binding and dissociation take place, and reactive groups that are thought to be involved in the gelation and texture of muscle protein are exposed, making the fish protein susceptible to reaction within the extruder. For this reason, fiber organization within the extruder proceeds smoothly, resulting in good quality of the extrudate.

Hereinafter, the present invention will be explained in more detail with reference to Examples.

Example 1 Cut the Sukeso Surimi into the size of about 2c+w squares.

Pressure treatment was carried out at 20° C. for 5 minutes at 1000 atm. 30 of this
The mixture was fed to a twin-screw extruder at a rate of kg/hr to obtain a fibrous structure. The specifications of the extruder were as follows.

Screw rotation speed: 120 rpm Barrel temperature (°C): (inlet) 30.30.30.
60°100.120.150.150.120.12
0 (Outlet) Screw pattern... (Inlet) Forward feeding trapezoidal screw, forward feeding ball screw, cross-circuit disc, reverse feeding trapezoidal screw (Exit) Die... Cooling die Evaluate the extrudate obtained by the above extruder treatment. The results shown in the following table were obtained. For comparison, we also evaluated Sukeso surimi and Sukeso surimi salt surimi.

Table 1 It is particularly suitable.

Agent: Patent Attorney 1) Parent: Male Example 2 Ebodai fillets were pressure-treated at 20°C for 4000 atm IO minutes. This was supplied at a rate of 25 kg/hr, and starch was further supplied at a rate of 5 kg/hr using another feeder.

The following treatment was carried out in the same manner as in Example 1.

The obtained product had excellent fiber structure and the extruder was in good operating condition.

〔Effect of the invention〕

Claims (1)

[Scope of Claims] 1. A method for processing fish and shellfish, which comprises using high-pressure treated fish and shellfish as the main raw material, adding auxiliary raw materials as necessary, and subjecting the fish and shellfish to extruder treatment. 2. The method according to claim 1, wherein the pressure range of the high-pressure treatment is 2 kg/cm^2 or more. 3. The method according to claim 1, wherein the high pressure treatment time is 10 seconds or more. 4. The method according to claim 1, wherein the extruder treatment is performed using a multi-axis extruder equipped with a cooling die. 5. The method according to claim 1, wherein the high-pressure treated seafood is seafood that has been salted and then high-pressure treated, or salted and high-pressure treated. 6. The method according to claim 1, characterized in that vegetable protein, animal protein other than seafood, egg protein, starch and/or polysaccharide is used as an auxiliary raw material. 7. The method according to claim 1, wherein the amount of the auxiliary raw material added is 0 to 45% of the seafood.