JPH069480B2 - Food extender manufacturing method - Google Patents
Food extender manufacturing methodInfo
- Publication number
- JPH069480B2 JPH069480B2 JP60067988A JP6798885A JPH069480B2 JP H069480 B2 JPH069480 B2 JP H069480B2 JP 60067988 A JP60067988 A JP 60067988A JP 6798885 A JP6798885 A JP 6798885A JP H069480 B2 JPH069480 B2 JP H069480B2
- Authority
- JP
- Japan
- Prior art keywords
- raw material
- oil
- dehydrated
- stage
- deoiled
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 239000004606 Fillers/Extenders Substances 0.000 title claims description 8
- 235000013305 food Nutrition 0.000 title claims description 8
- 238000004519 manufacturing process Methods 0.000 title claims description 4
- 239000002994 raw material Substances 0.000 claims description 33
- 238000010438 heat treatment Methods 0.000 claims description 11
- 230000006837 decompression Effects 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 210000000988 bone and bone Anatomy 0.000 claims description 4
- 235000014102 seafood Nutrition 0.000 claims description 4
- 210000001835 viscera Anatomy 0.000 claims description 4
- 239000003921 oil Substances 0.000 description 24
- 235000019198 oils Nutrition 0.000 description 24
- 208000005156 Dehydration Diseases 0.000 description 6
- 238000006297 dehydration reaction Methods 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 235000015097 nutrients Nutrition 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 5
- 230000018044 dehydration Effects 0.000 description 5
- 239000004067 bulking agent Substances 0.000 description 4
- 238000004925 denaturation Methods 0.000 description 4
- 230000036425 denaturation Effects 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 241001465754 Metazoa Species 0.000 description 3
- 235000015220 hamburgers Nutrition 0.000 description 3
- 239000000314 lubricant Substances 0.000 description 3
- 235000013580 sausages Nutrition 0.000 description 3
- 239000010775 animal oil Substances 0.000 description 2
- 230000020169 heat generation Effects 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 239000011345 viscous material Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 238000003505 heat denaturation Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000010446 mineral oil Nutrition 0.000 description 1
- 239000002480 mineral oil Substances 0.000 description 1
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
【発明の詳細な説明】 （イ）産業上の利用分野 この発明は食品増量剤の製造法に関する。TECHNICAL FIELD The present invention relates to a method for producing a food extender.
（ロ）従来の技術及びその問題点 従来、動物・魚介類の内臓・骨等を加工してペースト状
の食品増量剤を製造するには、上記原料を直接グライン
ダー等にて摺り潰して製造されていた。(B) Conventional technology and its problems Conventionally, in order to produce a paste-like food extender by processing the internal organs and bones of animals and seafood, it is produced by directly grinding the above raw materials with a grinder or the like. Was there.
（ハ）発明解決しようとする問題点 しかしながら、原料には、水分、油分、蛋白質、特にゼ
ラチン質等粘性物質が含まれているため、摩擦熱が発生
して高水分下での加熱を受けて製品が熱変性をおこし、
また、原料中の細菌がそのまま製品に移行して、この製
品をハンバーグ・ソーセージ等に増量剤として使用した
場合、腐敗が早く日持ちが悪いという欠点があった。(C) Problems to be Solved by the Invention However, since the raw material contains water, oil, protein, and particularly viscous substances such as gelatin, frictional heat is generated and the material is heated under high water content. The product undergoes heat denaturation,
Further, when bacteria in the raw material are transferred to the product as they are, and when this product is used as a bulking agent for hamburger sausage, etc., it has a drawback that it decays quickly and has a poor shelf life.
（ニ）問題点を解決するための手段 この発明では、原料の動物・魚介類の内臓・骨等を、所
定温度に保持した加熱油中に浸漬すると共に、初段階で
は軽度の減圧、次段階では強度の減圧の二段階減圧条件
下で、原料中の水分を蒸発脱水し、引き続き減圧条件下
で脱水処理後の原料の脱油処理を行い、脱水、脱油処理
後の原料を、グラインダー等にて擂潰することを特徴と
する食品増量剤の製造法を提供せんとするものである。(D) Means for Solving Problems In the present invention, raw materials such as the internal organs and bones of seafood are soaked in the heating oil kept at a predetermined temperature, and at the initial stage, a slight decompression and the next stage are performed. Then, the water in the raw material is evaporated and dehydrated under a two-stage depressurizing condition of strong depressurization, and then the dewatered raw material is deoiled under the depressurized condition. It is intended to provide a method for producing a food extender characterized by crushing in.
（ホ）作用 この発明では、原料を所定温度の加熱油を熱媒体として
原料を加熱すると共に、初期の軽度の減圧により、原料
中の水溶性蛋白質・炭水化物・ビタミン類等の栄養素を
熱凝固及び安定化し、次段階の強度の減圧により原料中
の水分を蒸発脱水し、常圧に戻すことなく引続き減圧条
件下での脱油処理により、常圧下での脱油時とは異な
り、常圧に戻す際に原料組織中に加熱油が大気圧により
圧入される以前に脱油を行うため、脱油処理後の含油量
が少ない。以上のように脱水・脱油処理された原料は、
蛋白質等の粘性物質が熱凝固及び脱水されて固形化して
いるため破砕されやすく、グライインダー等による擂潰
に際し、摩擦熱の発生が僅少であり、また、原料に残留
した加熱油が潤滑剤として作用して、更に摩擦熱の発生
を抑制して、原料の熱変性を防止し、しかも、加熱脱水
により原料中の細菌が死滅して、増量剤として使用した
際の腐敗が発生しにくく日持ちがよい。(E) Action In the present invention, the raw material is heated using a heating oil having a predetermined temperature as a heating medium, and the initial mild depressurization heat-coagulates nutrients such as water-soluble proteins, carbohydrates and vitamins in the raw material. Stabilize, evaporate and dehydrate the water in the raw material by the next high-pressure depressurization, and continue the deoiling process under the depressurized condition without returning it to the normal pressure. When the oil is returned, the oil is deoiled before the heated oil is pressed into the raw material structure by the atmospheric pressure, so the oil content after the deoiling process is small. The raw materials dehydrated and deoiled as described above are
Since viscous substances such as proteins are solidified by heat coagulation and dehydration, they are easily crushed, frictional heat is minimal when crushed by a grinder, and the heating oil remaining in the raw material serves as a lubricant. By acting to further suppress the generation of frictional heat and prevent thermal denaturation of the raw material, moreover, heat-dehydration kills the bacteria in the raw material, and it does not easily spoil when used as a bulking agent and has a long shelf life. Good.
（ヘ）効果 この発明によれば、加熱油を熱媒体とした二段階減圧、
脱水処理及び減圧条件下での脱油処理により、各種栄養
素を失うことなく、原料を脱水乾燥させ、原料中の細菌
を死滅させることにより、擂潰時の発熱を抑制して原料
の熱変性を防止し、増量剤としての製品の保存性を高
め、また、同製品をハンバーグ、ソーセージ等に添加し
た際の保存性を高めるという効果がある。(F) Effect According to the present invention, two-stage depressurization using heating oil as a heat medium,
By dehydration and deoiling under reduced pressure conditions, the raw materials are dehydrated and dried without losing various nutrients, and the bacteria in the raw materials are killed to suppress heat generation during crushing and prevent thermal denaturation of the raw materials. It is effective in preventing and increasing the preservability of the product as a bulking agent, and also in preserving the product when added to hamburgers, sausages and the like.
更には、引続いた減圧条件下で脱油処理を行うものであ
るため、常圧に戻す前に脱油がほとんど完了することに
なり、大部分の油を取り除くことができ、残油は擂潰時
の油滑剤となり熱変性を抑制でき、高品質の増量剤とす
ることができる。Furthermore, since the deoiling process is performed under continuous depressurization conditions, the deoiling is almost completed before returning to normal pressure, and most of the oil can be removed, and the residual oil is It becomes an oil lubricant when crushed and can suppress thermal denaturation, and can be a high-quality bulking agent.
（ト）実施例 この発明の実施例を詳細に説明すれば、原料の動物・魚
介類の内臓・骨等を、一定のサイズに切断しておき、一
方、容量約４．５m3のクッカー中に動物油・植物油・鉱
物油及び動植物油脂の単一油又は混合油を約９００ｋｇ
投入し所定温度（６０〜１２０℃の間）に加熱してお
く。(G) Example To explain the example of the present invention in detail, the internal organs, bones, etc. of raw materials, such as animals and seafood, are cut into a certain size, while in a cooker with a capacity of about 4.5 m 3 . Approximately 900 kg of single oil or mixed oil of animal oil, vegetable oil, mineral oil and animal and vegetable oils
It is charged and heated to a predetermined temperature (between 60 and 120 ° C.).
次いで、加熱油中に原料を浸漬し、クッカーを閉蓋し
て、加熱油の温度を保持しながら原料の加熱油への浸漬
から約３０分間、１０〜２０ｍｍＨｇの軽度の減圧を行
い、次いで７４０〜７５０ｍｍＨｇの強度の減圧を行
う。かかる減圧処理は、初段階の軽度の減圧により、原
料中の水溶性蛋白質、糖類、ビタミン類等各種栄養素を
熱凝固及び安定化せしめ、次段階の強度の減圧時に、各
種栄養素が流亡、分解することを防止するものであり、
次段階強度の減圧により、原料中の水分を蒸発脱水する
ものである。また、加熱油を熱媒体とすることにより原
料は組織の内外から加熱され、強度の減圧と相俟って、
比較的低温でしかも短時間で脱水処理が完了し、各種栄
養素は分解等により失われることなく原料中に残存する
ものである。また、脱水処理に引続いての減圧条件下で
の脱油処理では、常圧下での脱油処理と異なり、常圧に
戻す際加熱油が大気圧により原料中に圧入される以前に
脱油処理が行われるので、残油率を低くすることができ
る。Then, the raw material is immersed in heating oil, the cooker is closed, and a slight pressure reduction of 10 to 20 mmHg is performed for about 30 minutes from the immersion of the raw material in the heating oil while maintaining the temperature of the heating oil, and then 740 Depressurize with a strength of ˜750 mmHg. The decompression treatment is a mild decompression in the first stage to thermally coagulate and stabilize various nutrients such as water-soluble proteins, sugars and vitamins in the raw material, and various nutrients are washed away and decomposed during decompression in the next stage strength. Is to prevent
The water content in the raw material is evaporated and dehydrated by the next-stage reduced pressure. Further, by using heating oil as a heat medium, the raw material is heated from the inside and outside of the tissue, and in combination with strong decompression,
The dehydration treatment is completed at a relatively low temperature in a short time, and various nutrients remain in the raw material without being lost due to decomposition or the like. In addition, in the deoiling process under reduced pressure subsequent to the dehydration process, unlike the deoiling process under normal pressure, when returning to normal pressure, the heated oil is deoiled before it is pressed into the raw material by atmospheric pressure. Since the treatment is performed, the residual oil rate can be lowered.
かくして、脱水・脱油処理された原料を、グラインダー
等により擂潰して、製品としてのペースト状の食品増量
剤となるものであるが、原料はすでに脱水処理されて破
砕しやすくなっており、更に原料に残留した加熱油が潤
滑剤として作用して発熱が抑制され熱変性を防止してい
る。Thus, the dehydrated and deoiled raw material is crushed with a grinder or the like to be a paste-like food extender as a product, but the raw material has already been dehydrated and easily crushed. The heating oil remaining in the raw material acts as a lubricant to suppress heat generation and prevent thermal denaturation.
なお、製品の残油率を更に下げる必要があるときは、ノ
ルマルヘキサン等の有機溶媒を用いて、製品中の油分を
溶解抽出して残油率を低下させることも可能である。When it is necessary to further reduce the residual oil rate of the product, it is possible to dissolve and extract the oil content in the product using an organic solvent such as normal hexane to reduce the residual oil rate.
かくして得られた食品増量剤は、原料に含まれていた各
種栄養素を保全したまま、脱水乾燥状態のペースト状で
あり、脱水処理中に細菌が死滅しているので、食品増量
剤として保存中はもちろん、ハンバーグ・ソーセージ等
の練り製品に添加した場合も細菌数が少ないので、腐敗
が遅く日持ちのよい練り製品を作ることができる。The food extender thus obtained is a paste in a dehydrated and dried state while preserving various nutrients contained in the raw materials, and bacteria are killed during the dehydration treatment, so that the food extender is not stored during storage. Of course, when added to a kneaded product such as hamburger or sausage, since the number of bacteria is small, a kneaded product with slow decay and a long shelf life can be produced.
Claims (1)
度に保持した加熱油中に浸漬すると共に、初段階では軽
度の減圧、次段階では強度の減圧の二段階減圧条件下
で、原料中の水分を蒸発脱水し、常圧に戻すことなく引
き続き減圧条件下で脱水処理後の原料の脱油処理を行
い、脱水、脱油処理後の原料を、グラインダー等にて擂
潰することを特徴とする食品増量剤の製造法。1. A raw material, such as the internal organs and bones of seafood, is soaked in a heating oil kept at a predetermined temperature, and under the two-stage depressurization conditions of a light decompression in the first stage and a strong decompression in the next stage. The water in the raw material is evaporated and dehydrated, and the dehydrated raw material is continuously deoiled under reduced pressure without returning to normal pressure, and the dehydrated and deoiled raw material is crushed with a grinder or the like. A method for producing a food extender characterized by the following.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60067988A JPH069480B2 (en) | 1985-03-30 | 1985-03-30 | Food extender manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60067988A JPH069480B2 (en) | 1985-03-30 | 1985-03-30 | Food extender manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61227760A JPS61227760A (en) | 1986-10-09 |
| JPH069480B2 true JPH069480B2 (en) | 1994-02-09 |
Family
ID=13360862
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60067988A Expired - Lifetime JPH069480B2 (en) | 1985-03-30 | 1985-03-30 | Food extender manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH069480B2 (en) |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4833060A (en) * | 1971-08-30 | 1973-05-07 | ||
| JPS59132872A (en) * | 1983-01-19 | 1984-07-31 | Shuzo Nakazono | Solubilization of thermally coagulated protein source |
| JPS59166060A (en) * | 1983-03-09 | 1984-09-19 | Tanpaku Shigen Kaihatsu Kk | Method for treating lever and gut of animal, fish, shellfish and poultry |
-
1985
- 1985-03-30 JP JP60067988A patent/JPH069480B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPS61227760A (en) | 1986-10-09 |
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