JPH0484878A - 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 materials in excellent mass productivity by using salted pickles-treated fishes and shellfishes as principal raw materials, adding an auxiliary raw material, as necessary, and treated with an extruder. CONSTITUTION:Fishes and shellfishes (e.g. meat piece of Gadus macrocephalus) are previously treated in salted pickles. Salt concentration is suitably 0.5-25wt.% and 10min-120hr dipping time is suitable. Next, said salted pickles-treated fishes and shellfishes are used as principal raw materials and an auxiliary raw material (e.g. vegetable protein or starch) is added, as necessary, then treated with an extruder, preferably using a multi-screw extruder having a cooling die to obtain a fibrous tissure-like material. Thereby, feeding of the 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 with salted pickles and further a fibrous tissure-like material more excellent than a material subjected to a salt-rubbing process can be obtained.

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 salted seafood as the main raw material, extruder can be stably and continuously processed. This invention relates to the processing of seafood, which is characterized by extrusion and obtaining an excellent fibrous structure.

[Conventional technology]

An extruder is a device that processes supplied raw materials at high temperatures and pressures, and is also used in the food industry.

Extruder processing is generally said to be capable of mixing, mixing, heating and melting, and molding in a short time, and is also known as the seafood texture molding method (Japanese Patent Publication No. 1-21751).
issue).

[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 it unsuitable for continuous processing or industrialization. Additionally, you can get a more fibrous texture by rubbing it with salt. However, this requires separate equipment and processes for salt removal, which poses major problems in terms of cost and manufacturing time.

The present invention was made in view of these problems, and its purpose is to create an industrial method that can stably extrude the texture of seafood that is equivalent to or better than that of salted seafood without the need for a salting process. It's about getting.

[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 immersed in salt water before extruder treatment. Then, when this was processed with an extruder, it was completely unexpected that, despite not going through the salting process, not only was the supply from the feeder smooth, but the internal pressure in the barrel was also constant. retained.

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, the above findings can be applied not only to fee μ and block-shaped surimi, but also to a wide range of other seafood, and also to various conditions such as salt concentration and soaking time when salting. By conducting such a salting treatment in advance, we have obtained an extremely advantageous new finding that it is possible to industrially produce a fibrous structure that is superior to that which has undergone a salting process.

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

That is, the basic technical idea of the present invention is to pre-salt seafood and then process it with an extruder. Processing pre-salted seafood with an extruder in this way has never been known and is new.

In the present invention, it is necessary to salt the raw material before extruder treatment. For the salting treatment, conventional methods used for salting seafood, such as immersing the raw material in salt or injecting salt (water) into the JS material, are used as appropriate. It is preferable that the concentration is 0.5 to 25% and the immersion time is 10 minutes to 120 hours.

As the salt used for pickling, common salt is mainly used, but part or all of it may be replaced with potassium chloride.

Further, if necessary, phosphates, polyphosphates, various seasonings, etc. can be added and used in combination.

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 fish and shellfish; egg proteins; starches such as corn starch, rice starch, wheat starch, tapioca starch, and potato 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.

An extruder is used to extrude these salted raw materials.

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 is presumed to be a ninja technique.

In other words, by salting seafood, myosin heavy chain, which is a major component of muscle protein, decreases, and this binds together to form multimers and create a new higher-order structure, resulting in a decrease in the amount of myosin in the extruder. It is thought that the texturing reaction progresses more easily, resulting in good fiber texturing of the extrudate.

As shown in Figure 1, thick and dark bands are detected in cod fillet because the content of myosin hebichein is over 40%, but in salt surimi and salt-pickled fish, the myosinhebichein content ranges from 20% to 10%, respectively. %, and a large amount of multimers are produced accordingly.

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

Example 1 Cut cod fillet into pieces of about 2.5 cm, and cut into pieces of 10
% saline solution for 30 minutes and drained, the cod was fed to a twin-screw extruder at a rate of 30 kg/hr to obtain a fibrous tissue. The specifications of the two-screw extruder were as follows.

Screw rotation speed: 120 rpm Barrel temperature (℃) (Inlet) 30.30.30.5
0°100, 100.140.140.120.120
(Outlet) Screw pattern... (Inlet) Forward-feeding trapezoidal screw, forward-feeding ball screw, crosstalk disc, forward-feeding trapezoidal screw (Outlet) Die... Cooling die Evaluate the extrudate obtained by the above extruder treatment. , the results shown in Table 1 were obtained. For comparison, evaluations were also made of cod fillet and cod salted surimi.

As is clear from the results in Table 1 above, according to the present invention (both salt-pickled cods), it is possible to obtain a very stable operating condition and an excellent fiber feel. In other words, the present invention has made it possible for the first time to industrially mass-produce excellent fibrous materials without performing a salting process.

Moreover, as is clear from the polyacrylamide gel electrophoresis diagram (SO5-PAGE pattern) shown in FIG.

By salt-pickling cod (3: salt-pickled cod), the main components of muscle protein increase in amount and create a higher-order structure. This is presumed to be one of the reasons why seafood can be made into excellent fibers.

Example 2 Surimi of croaker was cut into pieces of about 21 squares, immersed in 20% saline for 10 minutes, drained, and fed to an extruder at a rate of 25 kg/hr. Furthermore, egg white powder was supplied from another feeder at a rate of 5 kg/hr. Thereafter, the same treatment as in Example 1 was carried out.

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

〔Effect of the invention〕

According to the present invention, by adding a very simple and low cost process of salting treatment prior to extruder treatment, a very remarkable effect of obtaining a very good fibrous material from seafood can be achieved. It will be done.

Moreover, since it has become possible to operate the extruder stably and continuously, the present invention is particularly suitable as an industrial large-scale processing method.

[Brief explanation of the drawing]

Figure 1 is an electropherogram of various types of cod meat. In the figure, 1 represents the fillet pattern, 2 represents the salted surimi pattern, and 3 represents the salted pattern. Agent Patent Attorney 1) Parent Male Figure 51 Actin (Ha

Claims (1)

[Scope of Claims] 1. A method for processing fish and shellfish, which uses salted fish and shellfish as the main raw material, adding auxiliary raw materials if necessary, and subjecting them to extruder treatment. 2. The processing method according to claim 1, wherein the salt concentration of the pickling is 0.5 to 25%. 3. The processing method according to claim 1, wherein the immersion time for salting is 10 minutes to 120 hours. 4. The processing method according to claim 1, wherein extruder processing is performed using a multi-axis extruder equipped with a cooling die. 5. The processing method according to claim 1, characterized in that vegetable protein, animal protein other than fish and shellfish, egg protein, starch, and/or polysaccharide are used as auxiliary raw materials. 6. The processing method according to claim 1, wherein the amount of the auxiliary raw material added is 0 to 45% of the seafood.