JPH0731428A - Production of fish meat flake - Google Patents
Production of fish meat flakeInfo
- Publication number
- JPH0731428A JPH0731428A JP5201983A JP20198393A JPH0731428A JP H0731428 A JPH0731428 A JP H0731428A JP 5201983 A JP5201983 A JP 5201983A JP 20198393 A JP20198393 A JP 20198393A JP H0731428 A JPH0731428 A JP H0731428A
- Authority
- JP
- Japan
- Prior art keywords
- fish meat
- screw
- twin
- liquid
- extruder
- 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.)
- Granted
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 80
- 235000013372 meat Nutrition 0.000 title claims abstract description 66
- 238000004519 manufacturing process Methods 0.000 title claims description 37
- 239000007788 liquid Substances 0.000 claims abstract description 49
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 45
- 239000002994 raw material Substances 0.000 claims abstract description 38
- 238000010438 heat treatment Methods 0.000 claims abstract description 30
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 15
- 239000000654 additive Substances 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 235000019688 fish Nutrition 0.000 claims description 75
- 241000972773 Aulopiformes Species 0.000 claims description 21
- 235000019515 salmon Nutrition 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 20
- 241000252203 Clupea harengus Species 0.000 claims description 9
- 235000019514 herring Nutrition 0.000 claims description 9
- 239000004278 EU approved seasoning Substances 0.000 claims description 7
- 235000019512 sardine Nutrition 0.000 claims description 7
- 241000238366 Cephalopoda Species 0.000 claims description 5
- 210000000988 bone and bone Anatomy 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 241000555825 Clupeidae Species 0.000 claims description 4
- 241000237509 Patinopecten sp. Species 0.000 claims description 3
- 241000269908 Platichthys flesus Species 0.000 claims description 3
- 241000680171 Retropinna retropinna Species 0.000 claims description 3
- 241000277331 Salmonidae Species 0.000 claims description 3
- 230000002093 peripheral effect Effects 0.000 claims description 3
- 235000020637 scallop Nutrition 0.000 claims description 3
- 241000276438 Gadus morhua Species 0.000 claims description 2
- 241001313700 Gadus chalcogrammus Species 0.000 claims 1
- 241000230533 Gulo gulo Species 0.000 claims 1
- 241001125046 Sardina pilchardus Species 0.000 claims 1
- 241000269959 Xiphias gladius Species 0.000 claims 1
- 235000021335 sword fish Nutrition 0.000 claims 1
- 229940095709 flake product Drugs 0.000 abstract description 4
- 230000000996 additive effect Effects 0.000 abstract description 2
- 239000003921 oil Substances 0.000 description 6
- 235000019198 oils Nutrition 0.000 description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 239000004809 Teflon Substances 0.000 description 4
- 229920006362 Teflon® Polymers 0.000 description 4
- 238000004898 kneading Methods 0.000 description 4
- 239000002184 metal Substances 0.000 description 4
- 238000001816 cooling Methods 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 238000001125 extrusion Methods 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000000465 moulding Methods 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 238000010008 shearing Methods 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 description 3
- 239000008158 vegetable oil Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 240000000731 Fagus sylvatica Species 0.000 description 2
- 235000010099 Fagus sylvatica Nutrition 0.000 description 2
- 108010070551 Meat Proteins Proteins 0.000 description 2
- 241001125048 Sardina Species 0.000 description 2
- 238000005345 coagulation Methods 0.000 description 2
- 230000015271 coagulation Effects 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 238000007599 discharging Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000013882 gravy Nutrition 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000019449 other food additives Nutrition 0.000 description 2
- 230000000149 penetrating effect Effects 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 235000019465 surimi Nutrition 0.000 description 2
- 241000276573 Cottidae Species 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 241001098054 Pollachius pollachius Species 0.000 description 1
- 241000276498 Pollachius virens Species 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000005660 chlorination reaction Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000003505 heat denaturation Methods 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 235000021027 japanese diet Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 238000005065 mining Methods 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 230000016087 ovulation Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Formation And Processing Of Food Products (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は魚肉フレークの製造方法
に関する。さらに詳しくいえば、二軸エクストルーダー
を用いて魚肉蛋白の凝固時に遊離してくる水分及び油分
を効率よく除去し適切な含水量の魚肉フレークを製造す
る方法であって、特に含水量の大きい魚種を原料とする
場合に好適なフレーク製品の製造方法に関する。FIELD OF THE INVENTION The present invention relates to a method for producing fish flakes. More specifically, it is a method for efficiently removing the water and oil liberated during the coagulation of fish meat protein using a twin-screw extruder to produce fish meat flakes with an appropriate water content. The present invention relates to a method for producing a flake product suitable when seeds are used as a raw material.
【０００２】[0002]
【従来技術およびその課題】魚肉フレークは、日本人の
食生活において欠かせぬ食品の１つとして親しまれてい
る。魚肉フレークは、一般に、頭部、内臓、中骨、皮、
ひれを除去する原魚処理、蒸煮、クリーニング、肉ほぐ
し、乾燥、調味の各々独立した工程を組合わせたバッチ
方式により製造されている。バッチ式では、蒸煮により
加熱処理された魚体を手作業でフレーク状にほぐしなが
ら、小骨などの夾雑物を取り除く工程が必要不可欠であ
り、さらに、魚肉フレークの水分を低下させるために、
肉ほぐし工程の後でも加熱乾燥が必要である。これらの
作業工程中に細菌で汚染される恐れがあるため、最終工
程に加熱殺菌処理が必要である。これらの要因から、人
件費、生産設備、及び衛生環境に関する費用、加熱工程
の重複などによる生産コストの上昇が製造収益を圧迫す
ると共に、製品品質の均一性、単位時間あたりの生産量
などにも問題点がある。2. Description of the Related Art Fish flakes are popular as one of the essential foods in Japanese diet. Fish flakes are commonly found in the head, internal organs, mid-bones, skin,
It is manufactured by a batch method that combines independent processes of raw fish treatment for removing fins, steaming, cleaning, meat loosening, drying, and seasoning. In the batch method, while manually loosening the fish body that has been heat-treated by steaming into flakes, a step of removing contaminants such as small bones is essential, and in addition, in order to reduce the water content of the fish meat flakes,
Heat drying is necessary even after the meat loosening process. Heat sterilization is required in the final step because it may be contaminated with bacteria during these working steps. Due to these factors, labor costs, production equipment and hygiene environment costs, increased production costs due to duplication of heating processes, etc. will press down manufacturing profits, as well as uniformity of product quality, production volume per unit time, etc. There is a problem.
【０００３】食品加工においては材料の混練、移送、加
熱、成形等の作業を一度に行なえるエクストルーダー
（押出機）を用いる方法が注目されている。図１に概略
構成図示すように、エクストルーダー１８は、バレル４
と呼ばれる加熱および冷却機能を有するブロック、バレ
ルの中央を貫通するスクリュー２、エクストルーダー内
で処理された原料の成形を行なうダイ５、エクストルー
ダーの運転を調節する操作盤２０から構成され、バレル
は通常３乃至４個が水平方向に連結されている。一本の
スクリューで構成される一軸エクストルーダーと、二本
のスクリューが平行に噛み合った状態で同方向、あるい
は異方向に回転する二軸エクストルーダーが使用されて
いる。In food processing, attention has been paid to a method of using an extruder capable of carrying out operations such as kneading, transferring, heating and molding of materials at once. As shown in the schematic configuration diagram of FIG. 1, the extruder 18 includes a barrel 4
A block having a heating and cooling function called, a screw 2 penetrating the center of the barrel, a die 5 for molding the raw material processed in the extruder, and an operation panel 20 for controlling the operation of the extruder. Usually, 3 to 4 are connected in the horizontal direction. A single-screw extruder composed of a single screw and a double-screw extruder that rotates in the same direction or in different directions with two screws meshing in parallel are used.
【０００４】一軸エクストルーダーは、水分３５％前後
までの比較的水分含量の低い原料処理に適しているが、
魚肉などのように水分含量７０％以上の高水分原料の場
合には原料の搬送や加熱温度を一定に保つことが困難な
場合があり、安定的した処理が出来ないという問題があ
る。これに対して、二軸エクストルーダーは原料の搬送
性が一軸エクストルーダーよりも向上しており、加熱温
度を任意の温度に保つことが出来、高水分原料の処理を
比較的安定して行なうことができるために近年注目を集
め、食品加工の分野で広く利用されてきており、魚肉処
理方法に対する応用も提案されている。The single-screw extruder is suitable for treating raw materials having a relatively low water content of up to about 35%.
In the case of a high-moisture raw material having a water content of 70% or more, such as fish meat, it may be difficult to convey the raw material or to keep the heating temperature constant, and there is a problem that a stable treatment cannot be performed. On the other hand, the twin-screw extruder has better feedability of the raw material than the single-screw extruder, and can keep the heating temperature at any temperature, and can process the high-moisture raw material relatively stably. In recent years, it has been widely used in the field of food processing because of its ability to treat fish, and its application to fish meat processing methods has also been proposed.
【０００５】例えば、助宗ダラフィレーあるいは摺身、
イワシ摺身などの魚肉または魚肉と混合添加物を二軸エ
クストルーダーを用い５０〜２００℃のバレルで加熱
し、１５〜２００rpm の条件下で処理して凝固させ、加
熱凝固した魚肉をスクリューおよび出口ダイによりフレ
ーク状に切断し、連続的に魚肉フレークを製造する方法
が開示されている（特開昭62-22575号公報）。[0005] For example, Suke Buddhist fillet or surimi,
Fish meat such as sardine surimi or mixed additive with fish meat is heated in a barrel of 50 to 200 ° C using a twin-screw extruder and treated under the condition of 15 to 200 rpm to coagulate, and the heat-coagulated fish meat is screwed and discharged. A method for continuously producing fish meat flakes by cutting into flakes with a die has been disclosed (JP-A-62-22575).
【０００６】しかしながら、この方法は水分含量が多い
原料については操作上問題がある。すなわち、本発明者
らが前記二軸エクストルーダーにより、サケ肉（細切魚
肉およびサケ落し身）を原料としてフレーク製品の製造
を検討し、バレル加熱温度１８０℃、ダイ温度１３０
℃、スクリュー回転数１００ｒｐｍ、調味料として２０
％食塩水供給量を毎時５リッターの条件でエクストルー
ダーへ供給したところ、加熱凝固により遊離した液体成
分の一部が、前記エクストルーダーの原料供給口へ逆流
して溢れ出し、原料の定量供給が出来なくなるという問
題を生じた。However, this method has operational problems with raw materials having a high water content. That is, the present inventors examined the production of flake products using salmon meat (shredded fish meat and salmon flesh) as a raw material using the twin-screw extruder, and the barrel heating temperature was 180 ° C. and the die temperature was 130.
℃, screw rotation speed 100 rpm, 20 as seasoning
When a% saline solution was supplied to the extruder at a rate of 5 liters per hour, a part of the liquid component liberated by heating and solidification flows back to the raw material supply port of the extruder and overflows, so that the raw material is quantitatively supplied. There was a problem that I could not do it.
【０００７】また、前記条件のもとでスクリュー回転数
を上げたところ（２００ｒｐｍ）、原料供給口からの液
体成分の逆流現象は見られなかったが、エクストルーダ
ーのダイ部分で、加熱処理された魚肉フレークから水分
の一部が水蒸気として蒸発飛散するものの、得られた魚
肉フレークは水分８０％以上で、製造直後から離水を生
じる品質の悪いものであった。When the screw rotation speed was increased under the above conditions (200 rpm), no backflow phenomenon of the liquid component from the raw material supply port was observed, but heat treatment was performed at the die part of the extruder. Although a part of the water content was evaporated and scattered from the fish meat flakes as water vapor, the obtained fish meat flakes had a water content of 80% or more, and were of poor quality which caused syneresis immediately after the production.
【０００８】すなわち、二軸エクストルーダーにより水
分含量の多い魚肉原料についてフレークを製造する場合
には、加熱凝固で遊離する水をいかに効率よく除去する
かが高品質の魚肉フレークを生産出来るキーポイントで
あることが判明した。二軸エクストルーダーによる方法
として、特開平4-104775号公報には、バレルによる加熱
を高温（２００〜２７０℃）で行なうことにより、処理
中に蒸発する水分量が容易にコントロールでき、食感、
食味の良好な魚肉そぼろを製造することができる旨記載
されている。しかしながら、この方法でも上記と同様に
出口部分での魚肉を伴う水分の流出は回避することが出
来ず、また短時間で高温処理を行なうために、製品の焦
げ付きも起こりやすいという問題がある。That is, in the case of producing flakes for a fish meat raw material having a high water content by a twin-screw extruder, how to efficiently remove the water liberated by heat coagulation is a key point for producing high quality fish meat flakes. It turned out to be. As a method using a twin-screw extruder, Japanese Patent Application Laid-Open No. 4-104775 discloses that heating by a barrel is performed at a high temperature (200 to 270 ° C.), whereby the amount of water vaporized during processing can be easily controlled, and the texture,
It is described that a fish meat soboro having a good taste can be produced. However, even with this method, it is impossible to avoid the outflow of water accompanied by fish meat at the outlet portion as in the above case, and since the high temperature treatment is carried out in a short time, there is a problem that the product is apt to burn.
【０００９】従って、本発明の目的は、二軸エクストル
ーダーを用いた魚肉フレークの製造方法において、水分
含量の多い原料を用いた場合にも焦げ付きが生じない緩
和な条件下で、加熱時に遊離する遊離液体を効率よく除
去して魚肉フレークの水分を任意に調整し、均一な品質
の魚肉フレークを大量に安定供給できる製造方法を提供
することにある。[0009] Therefore, the object of the present invention is to liberate during heating in a process for producing fish flakes using a twin-screw extruder under mild conditions where charring does not occur even when a raw material having a high water content is used. It is an object of the present invention to provide a manufacturing method capable of efficiently removing a free liquid and arbitrarily adjusting the water content of fish meat flakes to stably supply a large amount of fish meat flakes of uniform quality.
【００１０】[0010]
【課題を解決するための手段】本発明者らは、植物油の
生産においては二軸エクストルーダーに油分をろ別する
メッシュ部材を組合わせて利用されていることに着目
し、この原理を高含水量の魚肉からフレークを製造する
際の遊離液体分の除去手段に応用することを検討した。
その結果、ダイに隣接するバレルを取外して脱液手段を
組み込むことにより、二軸エクストルーダーにおけるフ
レークの製造時に遊離する液体成分を除去することが充
分可能であることを確認した。さらに、前記脱液手段に
脱液量を調節する機能を付与することにより魚肉フレー
クの水分を任意に調節できることを確認し、本発明を完
成するに至った。The present inventors have noticed that a biaxial extruder is used in combination with a mesh member for filtering out an oil component in the production of vegetable oil, and this principle is highly included. It was examined to apply it to a means for removing free liquid content when producing flakes from water-containing fish meat.
As a result, it was confirmed that the liquid component liberated during the production of flakes in the twin-screw extruder could be sufficiently removed by removing the barrel adjacent to the die and incorporating the liquid removing means. Further, it was confirmed that the water content of the fish flakes can be arbitrarily adjusted by adding a function of adjusting the amount of liquid removal to the liquid removing means, and the present invention has been completed.
【００１１】すなわち、本発明は １）細切した魚肉または前記魚肉と調味料その他の添加
物を、バレル内に二軸スクリューを備えたエクストルー
ダーに供給し、加熱時に分離する遊離液体を前記エクス
トルーダーに組込まれた脱液手段により除去して魚肉の
水分量を調整することを特徴とする魚肉フレークの製造
方法、 ２）細切した魚肉は、魚体より頭部、内臓、中骨、皮、
ひれを除去したフィーレを利用し、フィーレ内に残存す
る小骨を魚肉ごと除去し、二軸エクストルーダーのスク
リューに食い込まれる程度の大きさに細切りしたもので
あり、所望により前記魚肉付子骨を粉砕機により１０ミ
クロン以下の大きさに微細化し前記細切り魚肉に混合し
て使用する前記１に記載の製造方法、 ３）魚肉が、サケ、マス、ニシン、イワシ、イカ、ホタ
テ、タラ、スケトウダラ、コマイ、カジカ、ホッケ、ワ
ラズカ、キュウリウオ、カレイ、イトヨリダイから選択
されるものである前記１または２に記載の製造方法、 ４）脱液手段がダイ出口手前に組込まれたエクストルー
ダーを使用する前記１または２に記載の製造方法、 ５）バレル温度を８０〜２５０℃、スクリュー回転数５
０〜３００ｒｐｍで操作する前記１または前記２に記載
の製造方法、 ６）脱液手段として、周面に多数の孔を有し、スクリュ
ーを包囲する円筒部材を使用する前記４に記載の製造方
法、 ７）円筒部材の長手方向の一部を包囲する脱液量調節部
材を備えている脱液手段を使用する前記６に記載の製造
方法、 ８）二軸エクストルーダーに供給する前に調味料その他
の添加物を原料に混合する前記１または２に記載の製造
方法、および ９）原料と調味料とその他の添加物を二軸エクストルー
ダーに供給する前記１または２に記載の製造方法、 を提供するものである。That is, the present invention is as follows: 1) Finely chopped fish meat or the fish meat and seasonings and other additives are supplied to an extruder having a twin screw in a barrel, and free liquid separated during heating is added to the extruded liquid. A method for producing fish flakes, characterized in that the water content of the fish meat is adjusted by removing the water content of the fish meat by a dewatering means incorporated in the ruder. 2) The shredded fish meat is the head, internal organs, mid-bones, skin,
Using a fine-removed fillet, the small bones remaining in the fillet are removed together with the fish meat, and the meat is minced to a size that can be bitten into the screw of a twin-screw extruder. The production method according to 1 above, which is used by mixing the finely chopped fish meat into a size of 10 microns or less by a machine, and 3) the fish meat is salmon, trout, herring, sardines, squid, scallop, cod, pollack, komai. The production method according to 1 or 2 above, which is selected from Kajika, Hokke, Wallaceka, Cucumberfish, flounder, and Itoyodai, 4) The above-mentioned 1 or 2 in which an extruder in which the draining means is incorporated in front of the die exit is used. 2. Manufacturing method described in 2), 5) Barrel temperature is 80 to 250 ° C., screw rotation speed is 5
The manufacturing method according to 1 or 2 above, which operates at 0 to 300 rpm, 6) The manufacturing method according to 4 above, wherein a cylindrical member having a large number of holes on its peripheral surface and surrounding a screw is used as a liquid removing means. 7) The production method according to 6 above, which uses a liquid removing means that includes a liquid removal amount adjusting member that surrounds a part of the cylindrical member in the longitudinal direction, 8) Seasoning agent before being supplied to a twin-screw extruder The production method according to 1 or 2 above, in which other additives are mixed with the raw material, and 9) the production method according to 1 or 2 above, wherein the raw material, seasoning, and other additives are supplied to the twin-screw extruder. It is provided.
【００１２】以下、本発明の魚肉フレークの製造方法を
詳述する。本発明の方法で用いる二軸エクストルーダー
例の概略の構成を図２に示す。本例のエクストルーダー
１８では、原料を機械に供給するホッパー１７、供給さ
れた原料をシリンダー内部に導入するホッパーバレル４
ａ、加熱および冷却機能を有する数個の加熱バレル４
ｂ、脱液手段１、前記バレル４ａ，４ｂおよび脱液手段
１の中央を貫通する二軸スクリュー２、エクストルーダ
ー１８内で処理された原料の成形を行なう出口ダイ５、
エクストルーダーの運転を調節する操作盤２０などから
構成されている。The method for producing fish flakes of the present invention will be described in detail below. A schematic configuration of an example of a twin-screw extruder used in the method of the present invention is shown in FIG. In the extruder 18 of this example, the hopper 17 for supplying the raw material to the machine, the hopper barrel 4 for introducing the supplied raw material into the cylinder.
a, several heating barrels 4 with heating and cooling functions
b, the dewatering means 1, the barrels 4a, 4b and the twin screw 2 penetrating the center of the dewatering means 1, an outlet die 5 for molding the raw material processed in the extruder 18.
It is composed of an operation panel 20 for adjusting the operation of the extruder.
【００１３】加熱バレル４ｂは、通常、３個乃至４個を
水平一列に連結されているが、必要によりそれ以上の個
数のバレルを連結して使用することができる。バレルの
加熱・冷却能としては０〜３００℃程度の温度範囲に保
持できるものであれば良い。Usually, three to four heating barrels 4b are connected in a horizontal line, but if necessary, more barrels can be connected and used. The heating / cooling ability of the barrel may be any as long as it can be maintained in the temperature range of about 0 to 300 ° C.
【００１４】脱液手段１は、斜視図を図３に示すように
周面に多数の孔１ｂを有し、２本のスクリュー２を一定
の隙間を維持して包囲する断面がメガネ形状の金属製円
筒状穴開き部材１ａからなり、その下には液体成分を受
ける漏斗１４が設置されている。The liquid removing means 1 has a large number of holes 1b on its peripheral surface as shown in a perspective view of FIG. A funnel 14 for receiving a liquid component is installed below the cylindrical perforated member 1a.
【００１５】円筒状穴開き部材１ａの孔１ｂの大きさは
魚肉フレークが逃げない程度であればよく、直径２mm以
下、好ましくは0.5 〜２mmの孔を、１cm2 あたり１５個
以下、好ましくは５〜１５個有するものであり、この孔
から魚肉の余分な水分あるいは油分が蒸発あるいは搾汁
として漏斗１４に受けられ、ホース１５を経て搾汁液タ
ンクに集められる。脱液手段１には、水分の除去量を調
節するため脱液量調節部材６を設けることが好ましい。The size of the holes 1b of the cylindrical perforating member 1a may be such that the fish flakes do not escape, and the holes having a diameter of 2 mm or less, preferably 0.5 to 2 mm are 15 or less per 1 cm 2 , preferably 5 or less. The water content or oil content of the fish meat is evaporated or squeezed into the funnel 14 through this hole, and is collected in the squeezing liquid tank via the hose 15. The liquid removing means 1 is preferably provided with a liquid removing amount adjusting member 6 for adjusting the amount of water removed.
【００１６】脱液量調節部材６としては、例えば厚さ１
ｍｍ以上のテフロンシート７と補強のためにその外側を
厚さ１ｍｍ以上の金属板８、好ましくはステンレス板で
覆ったものを上下１組で円筒孔開き部材の長手方向の一
部を密着包囲するように上下から挟みちょうボルト９、
ワッシャー１０、締板１１及びちょうナット１２により
固定する機構からなるものである。脱液量調節部材６の
材質としては、熱的安定性および耐食性等を有するもの
であればよく、テフロンシートあるいは金属板をそれぞ
れ単独で使用してもよい。The liquid removal amount adjusting member 6 has, for example, a thickness of 1
A Teflon sheet 7 having a thickness of at least 1 mm and a metal plate 8 having a thickness of at least 1 mm, preferably a stainless steel plate, for covering the outer side thereof for reinforcement are tightly surrounded by a pair of upper and lower parts in the longitudinal direction of the cylindrical perforated member. Sandwich the bolt 9,
The washer 10, the tightening plate 11, and the hinge nut 12 are used for fixing. The material for the liquid removal amount adjusting member 6 may be any one having thermal stability, corrosion resistance and the like, and a Teflon sheet or a metal plate may be used alone.
【００１７】脱液量調節部材６の原料送りだし方向の長
さは、前記円筒状穴開き部材１ａの全長よりも短いもの
とし、前記円筒状穴開き部材１ａの全長を任意の長さに
分割した長さとする。これらの条件を満足する脱液量調
節部材６を任意の枚数用意し、脱液量調節部材６の枚数
における脱液量を検討しながら、目的とする水分の魚肉
フレークが得られるよう、適切な数の脱液量調節部材６
を前記円筒状穴開き部材１ａに固定する。脱液量調節部
材６の固定具は、作業中も容易に脱着できる機構を有す
るものが好ましい。また、エクストルーダーにおいて脱
液手段が組み込まれた区間には、魚肉より搾汁された水
などが周囲に飛散しないようカバー１３などを設置し、
脱液手段下部には搾汁された水などを捕集するために、
漏斗１４、ホース１５、搾汁液タンク１６から構成され
る捕集機構を設置する。The length of the dewatering amount adjusting member 6 in the material feeding direction is shorter than the total length of the cylindrical perforating member 1a, and the total length of the cylindrical perforating member 1a is divided into arbitrary lengths. Let it be the length. An arbitrary number of liquid removal amount adjusting members 6 satisfying these conditions are prepared, and while considering the amount of liquid removal with respect to the number of liquid removing amount adjustment members 6, an appropriate amount is obtained so as to obtain the target fish flakes with water content. Number of liquid removal amount adjusting member 6
Is fixed to the cylindrical perforated member 1a. The fixture for the liquid removal amount adjusting member 6 preferably has a mechanism that can be easily attached and detached even during work. In addition, a cover 13 or the like is installed in the section of the extruder where the liquid removing means is incorporated so that water squeezed from the fish meat does not splash around.
In order to collect the squeezed water etc. at the bottom of the liquid removal means,
A collection mechanism including a funnel 14, a hose 15, and a juice extract tank 16 is installed.
【００１８】前記脱液手段１は加熱バレル４と出口ダイ
５との間に設置する。市販の食品用二軸エクストルーダ
ーを用いる場合には、出口ダイに隣接した加熱バレルを
円筒状孔開き部材１ａに置換えて用いることができる。
すなわち、出口ダイ５に隣接した加熱バレル４を取り外
し、露出した２本のスクリューを、円筒状穴開き部材１
ａで覆い、さらにその外側を外筒で包囲し固定する。設
置方法としては、直接あるいは円筒状穴開き部材の両側
に接続した金属固定板３を介して、隣接する加熱バレル
４ｂおよび出口ダイ５に接続する。円筒状孔開き部材と
しては市販の部材、例えば株式会社神戸製綱所製のＴＣ
Ｖ−５０Ｌに付属のものなどが利用できる。The liquid removing means 1 is installed between the heating barrel 4 and the outlet die 5. When a commercially available twin-screw extruder for food is used, the heating barrel adjacent to the outlet die can be replaced with the cylindrical perforating member 1a.
That is, the heating barrel 4 adjacent to the outlet die 5 is removed, and the two exposed screws are attached to the cylindrical perforating member 1
Cover with a, and then surround and fix the outside with an outer cylinder. As the installation method, the heating barrel 4b and the outlet die 5 which are adjacent to each other are connected directly or via the metal fixing plates 3 connected to both sides of the cylindrical perforated member. The cylindrical perforated member is a commercially available member, for example, TC manufactured by Kobe Steel Co., Ltd.
The one attached to V-50L can be used.
【００１９】二軸エクスルーダーの２本のスクリュー２
は、前述のように魚肉を搬送、混合、混練、圧縮、剪
断、粉砕等を行なうためのものであり、その回転方向が
同方向および異方向のものがあり、またその噛合によっ
て完全噛合、部分噛合および非噛合スクリューに分類さ
れる。スクリューの形状としては搬送能力が高く剪断効
果に優れる台形型スクリュー、混練、混合能力に優れる
ボール型スクリュー、溶融部分で剪断、混合を行なう切
欠スクリュー、溶融部分で混合を行なうピンスクリュー
などがあり、本発明においては上記いずれの形状のスク
リューをも用いることができるが、原料の混合能力に優
れていることから特に二軸の回転が同方向のものが好ま
しい。Two screws 2 of a twin-screw extruder
Is for carrying, mixing, kneading, compressing, shearing, crushing, and the like of fish meat as described above, and the rotation directions thereof are the same direction and different directions. Classified as meshed and non-meshed screws. As the shape of the screw, there are a trapezoidal screw having a high conveying ability and an excellent shearing effect, a kneading, a ball-type screw having an excellent mixing ability, a notch screw for shearing and mixing in the melting portion, a pin screw for mixing in the melting portion, In the present invention, a screw having any of the above shapes can be used, but it is particularly preferable that the two shafts rotate in the same direction because of excellent mixing ability of the raw materials.
【００２０】スクリューの溝（スクリューピッチ）は、
原料をシリンダー内に供給しやすくするためにホッパー
バレル付近では広くとり（例えば４０mm）、徐々にピッ
チ幅を狭くし、出口（出口ダイ）の手前で最も狭くする
（例えば12.5mm）ことが好ましい。被処理物を安定して
吐出させるための出口ダイ５としては様々な形状のもの
が知られているが、目的に合わせて選択すればよい。The groove of the screw (screw pitch) is
In order to facilitate the supply of the raw material into the cylinder, it is preferable to set the width wide near the hopper barrel (for example, 40 mm), gradually narrow the pitch width, and narrowest before the exit (exit die) (for example, 12.5 mm). Various shapes are known as the exit die 5 for stably discharging the object to be processed, but it may be selected according to the purpose.
【００２１】本発明の魚肉フレークの製造方法の原料と
なる魚種としては、サケ、マス、スケソウダラ、、ミナ
ミダラ、ニシン、イワシ、カジカ、ホッケ、ワラズカ、
キュウリウオ、カレイ、ホキ、ホタテ、コマイ、カジカ
アジ、イトヨリダイ、グチ、ハモ、イカ等が挙げられる
が、特に含水量の多いブナサケや数の子脱卵後の通称ガ
ラニシンなどについてその特色を発揮する。本発明では
これらの原料魚の頭部、内臓、中骨、皮、鰭を除去した
フィーレを利用し、フィーレ内に残存する小骨を魚肉ご
と除去し、二軸エクストルーダーのスクリューに食い込
まれる程度の大きさに細切りしたものを使用するが、採
肉機により調製した魚肉落し身も使用できる。必要によ
り前記魚肉付子骨をスーパーマスコロイダ（商品名）な
どの粉砕機により１０ミクロン以下の大きさに微細化
し、前記細切り魚肉に混合したものをも原料として有効
利用することができる。The fish species used as a raw material in the method for producing fish flakes of the present invention include salmon, trout, pollock, minamidara, herring, sardines, sardines, hokke, wallazka,
Examples include cucumber fish, flounder, hoki, scallop, komai, sculpin, sardine, squid, squid, and squid. Particularly, it exhibits its characteristic features of beech salmon with a high water content and the common name galanicin after ovulation of a large number of pups. In the present invention, heads, viscera, mid-bones, skins, and fins of these raw material fish are used to remove the small bones remaining in the fille together with the fish meat, and the size is such that it can be eaten by the screw of a twin-screw extruder. The shredded meat is used, but it is also possible to use the fish flesh prepared by a meat mining machine. If necessary, the flesh with fish meat can be miniaturized to a size of 10 microns or less by a crusher such as Supermass Colloider (trade name), and the mixture with the minced fish meat can be effectively used as a raw material.
【００２２】本発明においては、二軸エクスルーダーに
供給する前に、調味料その他の食品添加物（粉体あるい
は液体調味料、サラダ油、香料、着色料等）を混合して
おくこともできるが、原料と調味料その他の食品添加物
などを二軸エクストルーダーの１つあるいは複数の供給
口から同時に供給すれば、魚肉のフレーク処理中に混合
して味付けを行うことができる。In the present invention, seasonings and other food additives (powder or liquid seasonings, salad oil, flavors, coloring agents, etc.) can be mixed before being fed to the twin-screw extruder. If the raw materials, seasonings and other food additives are simultaneously supplied from one or a plurality of supply ports of the twin-screw extruder, they can be mixed and seasoned during the flake treatment of fish meat.
【００２３】供給ホッパー１７に投入され、ホッパーバ
レル４ａよりシリンダー内部に供給された原料および調
味料その他の添加物は二軸スクリューにより搬送、混
合、混練、圧縮、剪断、粉砕などが行なわれ、また加熱
バレルにより加熱される。二軸スクリューの回転速度
は、原料魚の種類、得られる魚肉フレークの大きさ等に
より一概には言えないが、通常５０〜３００rpm 程度の
速度で回転させる。また、加熱温度についても、原料魚
の種類や前記スクリューの回転速度等により一概には言
えないが、通常８０〜２５０℃、好ましくは１５０〜２
００℃に加熱する。８０℃以下では魚肉タンパクが完全
に熱変性を受けないため、生状態の魚肉が残存し、２５
０℃以上では焦げ付きが生じるため、魚肉フレークの品
質低下を招く結果となる。The raw materials, seasonings and other additives charged into the supply hopper 17 and supplied into the cylinder from the hopper barrel 4a are conveyed, mixed, kneaded, compressed, sheared, crushed, etc. by a twin screw, and It is heated by the heating barrel. The rotation speed of the twin screw cannot be generally determined depending on the type of raw material fish, the size of the obtained fish meat flakes, etc., but it is usually about 50 to 300 rpm. Further, the heating temperature cannot be generally specified depending on the type of raw material fish, the rotation speed of the screw, etc., but is usually 80 to 250 ° C., preferably 150 to 2
Heat to 00 ° C. At 80 ° C or below, the fish meat protein is not completely subjected to heat denaturation, so that raw fish meat remains,
At 0 ° C. or higher, charring occurs, resulting in deterioration of the quality of fish meat flakes.
【００２４】ホッパーバレル４ａ、加熱バレル４ｂを通
過した魚肉は、不要な水分及び油分を含んだ状態で脱液
手段部１に搬送される。脱液手段部に達した魚肉はその
円筒状穴開き部材１ａ板の孔１ｂから遊離水分及び油分
が蒸気あるいは搾汁として除去される。脱液手段による
水分の排出量は脱液後の魚肉フレークの水分含量が所望
の値（通常は５５〜７０重量％）となるように、脱液量
調節部材を用いて調節する。この調節は魚肉ごとに前も
って適切な値を調べておくことで容易に行なうことがで
きる。原料魚肉から混練、加熱、脱液等が行なわれた魚
肉フレーク製品が出口ダイ５で成形され連続的に排出さ
れる。The fish meat that has passed through the hopper barrel 4a and the heating barrel 4b is conveyed to the dewatering means 1 in a state containing unnecessary water and oil. Free moisture and oil content of the fish meat reaching the liquid removing means are removed from the holes 1b of the plate having the cylindrical perforated member 1a as steam or juice. The amount of water discharged by the deliquoring means is adjusted by using a deliquoring amount adjusting member so that the water content of the fish flakes after deliquoring becomes a desired value (usually 55 to 70% by weight). This adjustment can be easily performed by checking the appropriate value in advance for each fish meat. A fish flake product obtained by kneading, heating, and deliquoring the raw fish meat is molded by the exit die 5 and continuously discharged.
【００２５】本発明の方法によれば、原料の供給から任
意の水分含量の均一な魚肉フレーク製品を一工程で４０
〜５０秒程度の短時間で製造することができる。また、
手作業を要する従来のバッチ式のように細菌混入の可能
性はなく、得られた製品は無菌であることが確認されて
いる。According to the method of the present invention, it is possible to obtain a uniform fish flake product having an arbitrary water content from a raw material supply in one step.
It can be manufactured in a short time of about 50 seconds. Also,
It is confirmed that there is no possibility of bacterial contamination as in the conventional batch method that requires manual work, and that the obtained product is sterile.
【００２６】[0026]
【実施例】以下、実施例によって本発明をさらに詳しく
説明するが、本発明はこれらに限定されるものではな
い。The present invention will be described in more detail with reference to the following examples, but the present invention is not limited thereto.
【００２７】実施例１ 食品用二軸エクストルーダーとして同方向回転スクリュ
ーを有するＴＣＶ−５０Ｌ（株式会社神戸製鋼所製）
（バレル４個）をベースとして、出口ダイに隣接した加
熱バレルを脱液手段に取換えたものを用いた。この二軸
エクストルーダーのスクリューピッチは４０mm、３０m
m、２０mm、12.5mmのものを用い、原料供給口側のスク
リューピッチを４０mmとし、製品押し出し口へ近づくに
つれピッチを狭くし、先端の脱液手段部分では、スクリ
ューピッチを12.5mmとした。また、脱液手段として、株
式会社神戸製鋼所製の円筒状穴開き部材を用いた。円筒
状穴開き部材は、長さ２１５mmのステンレス板を円筒状
に加工したものであり、直径1.2mm の穴が１cm2 あたり
１５個設けられている。脱液量調節部材としては、幅４
０mmのテフロンシートからなる図４の形状のものを用
い、このシートの枚数を４枚まで変えて実験を行なっ
た。 Example 1 TCV-50L (manufactured by Kobe Steel, Ltd.) having a co-rotating screw as a twin-screw extruder for foods
Based on (4 barrels), a heating barrel adjacent to the outlet die was replaced with a liquid removing means. The screw pitch of this twin-screw extruder is 40mm, 30m
m, 20 mm, and 12.5 mm were used, the screw pitch on the raw material supply port side was 40 mm, the pitch was narrowed toward the product extrusion port, and the screw pitch was 12.5 mm at the liquid discharging means at the tip. A cylindrical perforated member manufactured by Kobe Steel, Ltd. was used as the liquid removing means. The cylindrical perforated member is a stainless steel plate having a length of 215 mm processed into a cylindrical shape, and 15 holes having a diameter of 1.2 mm are provided per cm 2 . Width 4 as the liquid removal amount adjusting member
An experiment was conducted by using a 0 mm Teflon sheet having the shape shown in FIG. 4 and changing the number of sheets to four.
【００２８】上記の二軸エクストルーダーを用いて、サ
ケ落し身４０kg／時間および２０％食塩水5.5 リットル
／時間でホッパーバレルの原料供給口に供給し、スクリ
ュー回転数１００rpm 、バレル温度１８０℃、および表
１に示す枚数の脱液量調節部材を装着してエクストルー
ジョン・クッキングを行なった。Using the above-mentioned twin-screw extruder, 40 kg / hour of salmon flesh and 5.5 liter / hour of 20% saline were supplied to the raw material supply port of the hopper barrel, the screw rotation speed was 100 rpm, the barrel temperature was 180 ° C., and Extrusion cooking was performed by mounting the liquid removal amount adjusting members of the number shown in Table 1.
【００２９】原料のサケとしては、産卵のために性成熟
し、水分が多く、脂肪分が少ない肉質の低下したブナサ
ケを使用した。食塩水は液添ポンプによりエクストルー
ダーへ定量的に供給した。原料のサケおよび得られたサ
ケフレークの一般成分値を表１に合わせて示す。As the raw material salmon, beech salmon that was sexually matured for spawning, had a large amount of water, and had a low fat content was used. The saline was quantitatively supplied to the extruder by a liquid addition pump. Table 1 shows the general component values of the raw salmon and the obtained salmon flakes.
【００３０】[0030]
【表１】 [Table 1]
【００３１】脱液量調節部材の枚数により、水分６７％
から７１％のサケフレークが得られた。いずれも適度な
肉汁感を有し、食感、味、においのいずれをも従来品に
比べて同等か、それよりも優れた品質を有するものであ
った。Depending on the number of liquid removal amount adjusting members, the water content is 67%.
Yielded 71% salmon flakes. All of them had an appropriate gravy texture, and the texture, taste, and odor were all equal to or superior to the conventional products.
【００３２】また、これらの一部を無菌状態でパック
し、５℃の恒温器に貯蔵して生菌数を測定した。その結
果、貯蔵０日、２１日とも生菌数は０を示し、エクスト
ルーダー内でサケフレークの殺菌が加熱、脱水処理と同
時に行なわれていることが判明した。従って、エクスト
ルーダーより押し出されてくるサケフレークを無菌状態
で包装することにより、従来の製造方法に必要不可欠な
レトルト処理による殺菌工程が省略され、その工程によ
る品質低下のないサケフレークを製造できる。Further, a part of them was packed aseptically, stored in a thermostat at 5 ° C., and the viable cell count was measured. As a result, it was found that the number of viable bacteria was 0 on both days 0 and 21 of storage, and that the salmon flakes were sterilized in the extruder at the same time as heating and dehydration. Therefore, by packaging the salmon flakes extruded from the extruder in an aseptic state, the sterilization step by the retort treatment, which is indispensable in the conventional manufacturing method, can be omitted, and the salmon flakes without quality deterioration due to the step can be manufactured.
【００３３】実施例２ 実施例１と同じ二軸エクストルーダーを用いて、ニシン
落し身４０kg／時間および２０％食塩水5.5 リットル／
時間でホッパーバレルの原料供給口に供給し、スクリュ
ー回転数１００rpm 、バレル温度１８０℃、および脱液
量調節部材３枚を装着してエクストルージョン・クッキ
ングを行なった。[0033]Example 2 Using the same twin-screw extruder as in Example 1, herring
40kg / hour and 5.5 liters of 20% saline /
It is supplied to the raw material supply port of the hopper barrel in
-Rotation speed 100 rpm, barrel temperature 180 ° C, and deliquoring
Extrusion cooker with 3 quantity adjustment members
Performed
【００３４】原料に用いたニシンは、かずのこ脱卵後の
通称ガラニシンで、凍結・解凍を繰り返されたものであ
った。このニシンをフィーレの状態で２時間くん乾した
後、落し身を調整した。原料のニシンおよび得られたニ
シンフレークの一般成分値を表２に合わせて示す。The herring used as a raw material was commonly known as galanicin after the egg removal of kazunoko, and was repeatedly frozen and thawed. The herring was dried for 2 hours in a fillet state, and then the flesh was adjusted. The general component values of the raw herring and the obtained herring flakes are also shown in Table 2.
【００３５】[0035]
【表２】 [Table 2]
【００３６】得られたニシンフレークは、くん煙により
魚臭がマスキングされ、エクストルーダーで処理されて
もマスキング効果が低減せず、脂肪が適度に乗り、食
感、味、においとも好ましいものであり、また水分、脂
肪の分離が見られない良質のものであった。The resulting herring flakes have a fishy odor masked by smoke and the masking effect is not reduced even when treated with an extruder, and fat is moderately applied, and the texture, taste and odor are preferable. It was of good quality with no separation of water and fat.
【００３７】実施例３ 実施例１で使用した二軸エクストルーダーを用いて、サ
ケ落し身４０kg／時間、表３に組成を示す調味料含有３
０％食塩水5.5 リットル／時間および植物油1.0kg ／時
間でホッパーバレルの原料供給口に供給し、スクリュー
回転数１００rpm 、バレル温度１８０℃、および脱液量
調節部材を３枚装着してエクストルージョン・クッキン
グを行なった。原料のサケは、実施例１と同様のものを
使用した。調味料含有３０％食塩水は液添ポンプにて、
また植物油はローラーポンプにてエクストルーダーへそ
れぞれ供給した。原料のサケおよび得られたサケフレー
クの一般成分値を表４に合わせて示す。 Example 3 Using the twin-screw extruder used in Example 1, 40 kg / hour of salmon flesh, seasoning-containing 3 whose composition is shown in Table 3
Supply 0% saline solution 5.5 liters / hour and vegetable oil 1.0 kg / hour to the raw material supply port of the hopper barrel, screw rotation speed 100 rpm, barrel temperature 180 ° C. I cooked. The same raw salmon as in Example 1 was used. 30% salt water containing seasoning is pumped with liquid,
The vegetable oil was supplied to the extruder by a roller pump. Table 4 shows the general component values of the raw salmon and the obtained salmon flakes.
【００３８】[0038]
【表３】 [Table 3]
【００３９】[0039]
【表４】 [Table 4]
【００４０】サケフレークは適度な肉汁感を有し、着
色、調味も均一に行なわれ、脂肪が適度に乗ったもので
あった。これらのサケフレークを１４名のパネラーに試
食させ、表５に示す「サケらしい魚肉感」、「サケらし
い味」、「水分」、「塩分」、「脂肪」の５項目および
総合評価を行なった。各項目における評点の平均値を計
算した官能検査の結果を表６に示す。なお、水分は適度
に「しっとり感」があり、ぼそついた感じのしないもの
を「よい」とし、その程度について評価した。塩分は低
塩化嗜好で、適度な塩味と感じるものを「よい」とし、
その程度について評価した。脂肪はあまり油っぽいもの
は好ましくなく、適度な喉越し感のあるものを「よい」
とし、その程度について評価した。また、表７に、魚体
（ラウンド）から頭、内臓を取り除いた状態のもの（ド
レス）を基準（１００％）として、従来のバッチ方式製
造法における各工程後の歩留（％）と本実施例の製造法
における歩留（％）を示す。The salmon flakes had an appropriate gravy texture, were uniformly colored and seasoned, and had an appropriate amount of fat. These salmon flakes were tasted by 14 panelists, and five items of “salmon-like fish meat feeling”, “salmon-like taste”, “moisture”, “salt”, and “fat” shown in Table 5 and comprehensive evaluation were performed. Table 6 shows the results of the sensory test in which the average value of the scores in each item was calculated. It should be noted that the water content was moderately "moisturizing", and the water that did not feel dull was "good", and the degree thereof was evaluated. The salt content is low chlorination, and those that feel a moderate saltiness are "good."
The degree was evaluated. If you don't like the fat that is too oily, you should have a good sense of throat.
And evaluated the degree. In addition, in Table 7, the yield (%) after each step in the conventional batch system manufacturing method and the present implementation are based on the fish (round) with the head and internal organs removed (dress) as a reference (100%). The yield (%) in the manufacturing method of an example is shown.
【００４１】[0041]
【表５】 [Table 5]
【００４２】[0042]
【表６】 [Table 6]
【００４３】[0043]
【表７】 [Table 7]
【００４４】以上の表５、表６及び表７の結果より、本
発明の製造法による魚肉フレークは、品質および歩留の
点で、従来の製造法に比べて優れていることがわかる。From the results of Table 5, Table 6 and Table 7 above, it is understood that the fish flakes produced by the production method of the present invention are superior to the conventional production methods in terms of quality and yield.
【００４５】[0045]
【発明の効果】本発明によれば、水分含量の多い原料魚
肉から焦げ付きの生じない緩和な条件下で、加熱時に遊
離する遊離液体成分を除去し水分量が任意に調整され無
菌の魚肉フレークを単一工程で容易に製造することがで
きる。INDUSTRIAL APPLICABILITY According to the present invention, aseptic fish flakes having a water content arbitrarily adjusted by removing free liquid components released upon heating from raw fish meat having a high water content under mild conditions in which no charring occurs are obtained. It can be easily manufactured in a single process.
【図１】 二軸エクストルーダーの概略構成図である。FIG. 1 is a schematic configuration diagram of a twin-screw extruder.
【図２】 本発明の魚肉フレークの製造に用いる二軸エ
クストルーダーの概略構成図である。FIG. 2 is a schematic configuration diagram of a twin-screw extruder used for producing the fish meat flakes of the present invention.
【図３】 脱液手段部の斜視図である。FIG. 3 is a perspective view of a liquid removing means portion.
【図４】 脱液量調節部材の分解組立図である。FIG. 4 is an exploded view of a liquid removal amount adjusting member.
１ 脱液手段 １ａ 円筒状穴開き部材 ２ スクリュー ３ 固定板 ４ａ ホッパーバレル ４ｂ 加熱バレル ５ 出口ダイ ６ 水量調節部材 ７ テフロンシート ８ 金属板 ９ ちょうボルト １０ ワッシャー １１ 締板 １２ ちょうナット １３ カバー １４ 漏斗 １５ ホース １６ 搾汁液タンク １７ 供給ホッパ １８ 二軸エクストルーダー ２０ 操作盤 DESCRIPTION OF SYMBOLS 1 Dewatering means 1a Cylindrical perforation member 2 Screw 3 Fixing plate 4a Hopper barrel 4b Heating barrel 5 Exit die 6 Water amount adjusting member 7 Teflon sheet 8 Metal plate 9 Butterfly bolt 10 Washer 11 Clamp plate 12 Bow nut 13 Cover 14 Funnel 15 Hose 16 Juice tank 17 Supply hopper 18 Biaxial extruder 20 Control panel
フロントページの続き (72)発明者 木田 健治 北海道釧路市浜町２番６号 北海道立釧路 水産試験場内 (72)発明者 船岡 輝幸 北海道釧路市浜町２番６号 北海道立釧路 水産試験場内 (72)発明者 飯田 訓之 北海道余市郡余市町浜中町238番地 北海 道立中央水産試験場内 (72)発明者 信太 茂春 北海道函館市湯川町１丁目２番66号 北海 道立函館水産試験場内Continuation of the front page (72) Kenji Kida 2-6 Hamacho, Kushiro-shi, Hokkaido Inside the Kushiro Fisheries Experimental Station, Hokkaido (72) Inventor Teruyuki Funaoka 2-6 Hamacho, Kushiro-shi, Hokkaido Inside the Kushiro Fisheries Experimental Station (72) Invention Noriyuki Iida, 238 Hamanaka-cho, Yoichi-cho, Yoichi-gun, Hokkaido Inside the North Sea Provincial Fisheries Experimental Station (72) Inventor Shigeharu Shinta 1-2-66, Yukawa-cho, Hakodate-shi, Hokkaido Inside the Hakodate Prefectural Fisheries Experimental Station
Claims (9)
加物を、バレル内に二軸スクリューを備えたエクストル
ーダーに供給し、加熱時に分離する遊離液体を前記エク
ストルーダーに組込まれた脱液手段により除去して魚肉
の水分量を調整することを特徴とする魚肉フレークの製
造方法。1. A liquid removing means in which fish meat or the fish meat and seasonings and other additives are supplied to an extruder having a twin screw in a barrel, and a free liquid separated upon heating is incorporated in the extruder. A method for producing fish meat flakes, characterized in that the water content of the fish meat is adjusted by removing with water.
皮、ひれを除去したフィーレを利用し、フィーレ内に残
存する小骨を魚肉ごと除去し、二軸エクストルーダーの
スクリューに食い込まれる程度の大きさに細切りしたも
のであり、所望により前記魚肉付子骨を粉砕機により１
０ミクロン以下の大きさに微細化し前記細切り魚肉に混
合して使用する請求項１に記載の製造方法。2. Fish meat includes a head, internal organs, a middle bone,
Using a fillet from which skins and fins have been removed, the small bones remaining in the fillet are removed together with the fish meat, and the meat is minced to a size that can be bitten into the screw of a twin-screw extruder. 1 by crusher
The production method according to claim 1, wherein the method is used by mixing the finely chopped fish meat with a size of 0 micron or less.
イカ、ホタテ、タラ、スケトウダラ、コマイ、カジカ、
ホッケ、ワラズカ、キュウリウオ、カレイ、イトヨリダ
イから選択されるものである請求項１または２に記載の
製造方法。3. Fish meat is salmon, trout, herring, sardines,
Squid, scallop, cod, walleye pollock, komai, swordfish,
The production method according to claim 1 or 2, wherein the production method is selected from hockey, wolverine, cucumber fish, flounder, and sardine.
クストルーダーを使用する請求項１または２に記載の製
造方法。4. The method according to claim 1, wherein the dewatering means uses an extruder incorporated in front of the exit die.
ー回転数を５０〜３００ｒｐｍで操作する請求項１また
は請求項２に記載の製造方法。5. The production method according to claim 1, wherein the barrel temperature is 80 to 250 ° C., and the screw rotation speed is 50 to 300 rpm.
し、スクリューを包囲する円筒部材を使用する請求項４
に記載の製造方法。6. The cylindrical member having a large number of holes on the peripheral surface and surrounding the screw is used as the liquid removing means.
The manufacturing method described in.
液量調節部材を備えている脱液手段を使用する請求項６
に記載の製造方法。7. The liquid removing means comprising a liquid removal amount adjusting member which surrounds a part of the cylindrical member in the longitudinal direction is used.
The manufacturing method described in.
味料その他の添加物を原料に混合する請求項１または２
に記載の製造方法。8. The method according to claim 1, wherein seasonings and other additives are mixed with the raw material before being fed to the twin-screw extruder.
The manufacturing method described in.
クストルーダーに供給する請求項１または２に記載の製
造方法。9. The production method according to claim 1, wherein the raw material, the seasoning, and other additives are supplied to the twin-screw extruder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5201983A JP2607421B2 (en) | 1993-07-23 | 1993-07-23 | Method for producing fish flakes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5201983A JP2607421B2 (en) | 1993-07-23 | 1993-07-23 | Method for producing fish flakes |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0731428A true JPH0731428A (en) | 1995-02-03 |
| JP2607421B2 JP2607421B2 (en) | 1997-05-07 |
Family
ID=16449997
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5201983A Expired - Fee Related JP2607421B2 (en) | 1993-07-23 | 1993-07-23 | Method for producing fish flakes |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2607421B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110757762A (en) * | 2019-11-11 | 2020-02-07 | 河南省农业科学院 | A kind of solid-state high-fiber material sterilization device and method thereof |
| WO2025028040A1 (en) * | 2023-08-03 | 2025-02-06 | 東洋製罐株式会社 | Aseptic filling system, and filling and packaging method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6417198U (en) * | 1987-07-22 | 1989-01-27 | ||
| JPH0484878A (en) * | 1990-07-27 | 1992-03-18 | Kibun Foods Inc | Processing of fishes and shellfishes |
-
1993
- 1993-07-23 JP JP5201983A patent/JP2607421B2/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6417198U (en) * | 1987-07-22 | 1989-01-27 | ||
| JPH0484878A (en) * | 1990-07-27 | 1992-03-18 | Kibun Foods Inc | Processing of fishes and shellfishes |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110757762A (en) * | 2019-11-11 | 2020-02-07 | 河南省农业科学院 | A kind of solid-state high-fiber material sterilization device and method thereof |
| WO2025028040A1 (en) * | 2023-08-03 | 2025-02-06 | 東洋製罐株式会社 | Aseptic filling system, and filling and packaging method |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2607421B2 (en) | 1997-05-07 |
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