JPS60262575A - Preparation of mallow paste and its production unit - Google Patents

Abstract

PURPOSE:To obtain meat paste having the same taste as that of natural meat, by processing coarsely granulated pieces of a mixture of bone and mallow into a continuous cloth material like a flattened dried cuttlefish, grinding it, making it through slurry into meat paste. CONSTITUTION:The raw material (a) such as bone, etc. containing mallow frozen at about -20 deg.C is granulated (b) by a rotary cutter, the mallow and the bone of it are put together, passed successively through pressing rollers and grinding rollers, pressed (c), ground (d), and the mixture of the mallow and the bone is pretreated by the final pressing and grinding roller process (e) is such a way that a soft continuous cloth material at about -10 deg.C is formed. Then, the cloth material is granulated into about 2-3mm. particle diameter by the chopping process (b) at about 0-5 deg.C. The granulated raw material is blended with 10-80wt% cooling water at 0 deg.C or shaved ice like sherbet, and stirred into a slurry state (g). It is further pulverized and ground into about 50-100mu particle size by the grinding processes (h) and (i) by the first and the second grinders while rise in temperature up to the end of mallow paste preparation is kept within 20 deg.C, to give the desired paste.

Description

DETAILED DESCRIPTION OF THE INVENTION a. Field of Industrial Application The present invention relates to a method and apparatus for producing a nutritious mallow paste made from bones of birds, animals, fish, etc., including mallow (bone marrow).

b. Conventional technology Conventionally, in the manufacturing method of edible paste using bone as raw material, the temperature of the raw material is raised to a high temperature (
For example, heating to a temperature of 65C or higher) to make a paste, or another manufacturing method is to grind frozen bones, etc., add a gluten freezing material, etc., and grind at a low temperature to combine the bones, etc. with gluten. A mixed paste is made, but the former is heated to a temperature above the denaturation point of the protein, resulting in poor color reproduction (
Moreover, since the latter is a mixed paste with gluten material, it is inferior in terms of flavor, so both are mainly used only as additives for processed foods.

C0 Problems to be Solved by the Present Invention When producing an edible paste from bones, etc. using the conventional method described above, even if both of the above raw materials are frozen in advance, these raw materials cannot be sufficiently used in the preliminary process of crushing or crushing. The raw material is crushed or pulverized into fine, soft and thin cloth-like objects.In the subsequent processing steps, for example, during chopping, the temperature rises due to pressure, and this heated raw material is further passed through a rotary grinder. As the grinding process is carried out, the temperature rises, so in the former method, bacteria are killed at a temperature of 65C or higher, and in the latter method, additives such as frozen gluten grains are added to the product at a raised temperature. In addition, low-temperature grinding is performed, and even if careful steps are taken, the product is not of high quality, and the result is merely a food filler, which is economically expensive.

Means for Solving the d0 Problems The present invention eliminates the above-mentioned two drawbacks and provides a method for producing a meat paste having a texture similar to that of natural meat. I will explain about it.

That is, raw materials such as bones containing mallow frozen at about -20C are crushed with a rotary cutter, passed through a crusher consisting of several stages of crushing rollers with different tooth profiles facing each other and rotating with each other, and finally crushed. The thickness of the bone and mallow mixture is approximately 0.5? Make it into a soft "noshiika"-like cloth fusuma. The ``sea squid''-shaped mixed cloth of bones and mallow obtained by sufficiently carrying out the preliminary step of crushing or crushing is crushed to a particle size of about 2 to 3 grains by a chopper, and then introduced to a stirrer. 10 to 80% (weight ratio) of OC water or sherbet-like shaved ice is added to the mixture and stirred to obtain a normal meat quality (approximately the same water content as meat). It is made into a coarse fleshy paste, and then in the second grinding step, the gap between the grinding wheels is reduced to about 1/100 to 3/100 mm.
The purpose is to obtain a high-quality mallow paste with a smooth taste and no rough texture (on the tongue) by holding it at a constant temperature and forcefully grinding it into fine particles (approximately 50 to 100 microns) during this time. .

(4) 80 Actions In the present invention, in FIG. 12 showing the action steps,
(B), raw materials such as bones (e.g. ribs, spine) containing mallow frozen at around -20C (b), crush with a rotating cutter (b), and turn this into (c)); The mallow is passed through the crushing stomach sequentially and crushed.
(dl, (e), In the final crushing roller step, the mixture of bones and marose was pretreated to form a continuous cloth-like object with a soft "noshiika" shape of about 11,077 degrees. Because of this, the plate (perforated plate) does not get clogged during the next chopping process, so the temperature rise is reduced.
The raw material can be finely ground at around -5C. Add 10 to 80 inches (weight ratio) of shaved ice,
The slurry is stirred to form a slurry (1 g), which is then subjected to a grinding process of 1 hl (ll) using the first and second grinders.
Accordingly, the temperature rise until binding as mallow paste is within about 20C, and the particle size is ground to about 50 to 100 microns. Therefore, no denaturation or alteration of proteins occurs, and both the upper fixed and lower rotary grinders in the grinding process are made by mixing large, medium and small abrasive grains and heating and sintering them with epoxy resin etc. so that there are no gaps. Since a so-called no-porous grinder having no pores is used, it is possible to produce mallow paste hygienically without breeding of bacteria and easy to wash with water.

f. Forgetting the example shown in FIG. 1, I will first explain the outline of the configuration.
The first crusher is equipped with a belt conveyor (■) on the side, and internally it is equipped with a crushing roller (11) on the upper stage with a fine gap (about 0.5i1) between the upper stage and the lower stage. A second crusher equipped with crushing rollers fIVlffVl, fcl on the side, and a belt conveyor (a chopper equipped with a deaf, internally equipped with chopping blades) and a screw conveyor (sl) on the side, with stirring inside. A water agitator with blades that can be tilted as needed, (Bl is a receiver equipped with a meat pump fp+ for feeding slurry below, (
n is the first coarse grinding machine equipped with upper and lower non-porous grinders that are in pressure contact with each other; (This is a second grinder for finishing grinding, which is equipped with an sM and has upper and lower non-porous grinders that press against each other inside.And bones of birds, animals, fish, etc., including marrow (bone marrow) used as raw materials (about -20C) is made into a thick "squid"-like cloth-like object (crushed by II (Tl) and further crushed by the next lower crushing roller f111tll) in the first crusher, and this is crushed by the second crusher. The upper and lower crushing rollers fil are sent to the crusher TBI.
l flVl is used to sequentially turn the fabric into thin "sea squid"-like fabrics (approximately 11011E), which is further sent to C1 and chopped into pieces (OC~-5C), and then conveyed to a screw conveyor (sl Water (OC) is sent to the stirrer (I) using
) or sherbet-like shaved ice (OC) is added and stirred, and then sent to the receiving tank (D), and the meat pump (pl
Then send it to the first coarse grinder (F'I, and grind it with a non-porous grinder at about OC ~ +5C), then send it to the hopper (inside Q (7)), and then send it to the meat pump (-). It is used for finishing grinding and sending it to the second attritor 0 to obtain a high quality mallow base (about 2OC).

Next, to explain the details of each of the above-mentioned components, in the first crusher (A1 (Fig. 1.2.3)), (11 is the machine body, which is equipped with a belt conveyor (vl) and a hopper (2), In the lower crushing chamber 13) of the hopper (2), there are cutter rollers (Tl (TI) in the upper stage at equal intervals, and cutter rollers (Tl (TI) in the lower stage) which are interlocked with the motor and rotate inwardly. The crushing rollers (11 (Ill) each have sprocket-shaped cross-sectional blades (5) at regular intervals and are interlocked with each other to engage and rotate inwardly.

In the second crusher (B) (Fig. 1.4), (11 is the machine body, which is equipped with a belt-shaped conveyor and a hopper, The crushing roller (II) has a large number of truncated pyramid-shaped protrusions (6) at equal intervals and is interlocked with a motor to engage and rotate inwardly. The crushing rollers (Ivltrv+), which are rotated inwardly in conjunction with a motor, are provided facing each other with a minute interval (#!lJ, 51+181) between them.

(8゛) In the second crusher, instead of the crushing roller having the truncated pyramid-shaped protrusions (6) provided at the upper stage, a crushing roller having tooth-shaped protrusions (61) as shown in FIG. But that's fine.

The chopper (0 (Fig. 1.6) is equipped with a machine body (one side two-strip conveyor (-) and a hopper ('3) above, and a motor fml in the material feeding chamber (8) below the hopper (i).
A feed screw (9) is provided which is linked to the feed chamber, and a cutter (10) and a batten (11) are provided at the feed chamber tip outlet (12).
) and are installed.

Next, the stirrer 0 (Fig. 1.7.8) is equipped with a screw conveyor (sl) inclined to the side of the machine body, and a stirring tank (
13) is equipped with a stirring blade (14) that is linked to a motor, so that only the stirring tank can be tilted laterally as required.

The meat pump (p) (Fig. 7.9) below the receiving tank (El) is equipped with a hopper (15) above, a pressure feeding screw (16) linked to a motor below, and an eccentric male screw rotor (17) at its tip. It has a pumping mechanism consisting of, and is configured to continuously transport slurry or surimi without spoiling the flavor.

Furthermore, the first coarse grinding mill (F'l) and the second finishing mill fH1 (Figures 10 and 11) are equipped with a hopper (18) (
19) The lower grinding chamber (20) is equipped with a motor (not shown).
A rotating no-porous grinder (21) and a fixed no-porous grinder (22) are provided above and below, respectively, and are interlocked with a V-pulley (wr) (W2) that is interlocked with a V-pulley (wr) (W2). A feeding screw (sffi) for feeding the raw material into the grinding chamber (20) and forcibly grinding it is installed in the grinding chamber (20) so as to be linked to the motor (ml).

The meat pump fp1 below the hopper (Q) has the same configuration as the meat pump ip+ below the receiver 14fai+.

In Fig. 1, (23) indicates the discharge ports of the ground material from the first and second grinders, (24) indicates the frozen bread of mallow paste after binding, and (25) indicates the conveyor for transferring the frozen bread.

Next, Examples 1 and 2 show embodiments of the present invention.

Example 1 From the discarded bones left after slaughtering pigs, the backbone, rib bones, cartilage at the tip of the ribs, etc. containing mallow are selected and frozen at 400 Kp in a freezer at 120 C or below.
This is sent to the first crusher shown in Fig. 1 and crushed by an upper cover roller to produce coarse pieces, and then sequentially crushed by a kravsha consisting of a lower crushing roller and upper and lower crushing rollers of a second crusher. The mixture of bone and mallow is made into a thin and soft cloth-like object, and further 3 ii+s
While pulverizing it with a chopper on a diameter plate, it is introduced into a water-adding stirrer, and 80 g of OC water (weight ratio) is added thereto.
Stir well to form a slurry, send this to the first rotary attritor equipped with upper and lower non-porous grinders, and coarsely grind it into a slightly rough-grained paste, followed by the same process as the first rotary attritor. The paste was sent to the second rotary mill with the same configuration and was forcibly milled and ground to obtain a fine-grained pork marrow paste 700 with a temperature of 18C that does not contain any bones.

Component analysis of the thus obtained pork mallow paste was conducted. The results of the analysis are also listed in Table 1 (Japanese (11) Food Research Center analysis results).

Table 1 (12) Note 1. A nitrogen/protein conversion factor of 6.25 was used.

Note carbohydrate = 100 - (water molecule protein + fat enough ash) Note 3. Energy conversion coefficient is protein; 4.
22.

Lipids; 9,41, Carbohydrates (fiber + carbohydrates); 4
．． 11 was used.

Note 4. Example 2 as thiamine hydrochloride: 600 kg from the remaining chicken bones, i.e. carcasses, after slaughtering young chickens.
was frozen, crushed, and chopped as described in the first part of the above production example, and introduced into a water-adding stirrer, and 15% (weight ratio) of OC water was added thereto. was coarsely ground in a first mill, and then finished ground in a second mill to obtain 680 Kp of high-quality mallow best from young chickens at a temperature of 18C.

Fried dumplings made by adding onions and other vegetables to this mallow paste and cooking in oil are extremely delicious, and 50g is 1.5 times water! By simply dissolving it in water and boiling it, delicious bouillon (the source of soup) could be obtained in a short time.

g8 Effects of the Invention The present invention uses bones of birds, animals, fish, etc. that contain bone marrow (marrow) inside, especially bones mainly consisting of ribs and backbones.
The crushed pieces are then thoroughly crushed together with the bones using multiple crushers made up of crushing rollers, and the mixture of bones and mallow is crushed into fine, soft, thin "sea squid"-like cloth. After performing a so-called pre-treatment of crushing it into a shaped material, it is made into a paste.In this process, it is finely ground with a chopper to a particle size of about 2 to 3 grains, and then introduced into a stirrer and mixed with OC. of cold water etc. 10-80% (
Weight ratio) (depending on the quality of the meat or the degree of adhesion of the meat) can be added to water and stirred well to make it hydrated to obtain a normal meat quality state, and then coarsely ground in the first grinding step, and then coarsely ground in the second grinding step. Since mallow paste is produced by forcibly grinding in the grinding process, the temperature in the paste loading trench does not reach high temperatures (the process is completed at around 200°C, so there is no denaturation or discoloration of proteins, etc.). Also, since the nutritional tissue of the mallow is ground as is at a relatively low temperature without adding frozen gluten etc., a high quality paste with high nutritional value, good flavor and absorption can be obtained.The mallow paste obtained in this way can be used as a food material as it is. It can also be used as a raw material for sausages and other wire products, and has the effect of providing an economically inexpensive new food material that can be used for home meat dishes such as hamburger, shumai, and others. And, with bones that do not contain mallow, it is not possible to obtain a nutritious food material as in the present application. The paste of the present invention can be filled into a frozen bread (24) or the like after being molded, and stored frozen, or can be placed in a freezer vacuum bag and placed on a distribution mechanism.

[Brief explanation of drawings]

Fig. 1 is a front view schematically showing the manufacturing apparatus of the present invention, Fig. 2 is a front view of the first crusher, and Fig. 3 shows the upper cutter roller and lower crushing roller installed in the crushing chamber of the first crusher. (a) is an enlarged view showing the engaged state of the cover roller, (b) and (c) are enlarged views showing the engaged state of the crushing roller (15) and a partial cross section thereof, and Fig. 4 is an enlarged view showing the engaged state of the crushing roller (15).
The upper crushing roller and the lower crushing roller installed in the crushing chamber of the crusher are shown. A) is a front view showing the engaged state of the upper crushing roller, and (I is a plan view showing the truncated pyramid-shaped protrusion on the roller surface. , (A'1) is its vertical cross-sectional view, (A'2)
is a cross-sectional view thereof, (b) is a front view showing the facing state of the lower crushing roller, (b) is an enlarged sectional view thereof, (o't) is an enlarged sectional view of the V-shaped groove provided on the roller surface, Fig. 5 shows another embodiment of the upper crushing roller, (a) is a partially enlarged plan view, (b) is a cross-sectional view thereof, Fig. 6 is a partial cross-sectional view of the chopper, and Fig. 7 is a stirrer and a cross-sectional view. A front view of the meat pump, Fig. 8 is a partial sectional view of the side of the stirrer, Fig. 9 is a partial sectional view of the side of the meat pump, Fig. 10 is a front view of the first coarse grinder, and Fig. 11 is a partial sectional view of the side of the meat pump. 2. A partially sectional front view of the finishing mill, and FIG. 12 is a working process diagram. Monkey (II... Upper cutter roller, (III (Il)
l...lower crushing roller, (I)...upper crushing roller, (TVI (IVI...lower crushing roller, (
C)... Chopper, (mouth... Stirrer, (pl(pl
...meat pump, (F'l... coarse grinder, ■
... Finish grinding (16) milling machine. JP-A-60-262575 (7)

Claims (1)

[Claims] (11) Bone of birds, animals, fish, etc. containing mallow (bone marrow) frozen at about -20C is crushed with a cutter roller in the crushing process to produce coarse pieces, and this bone and mallow are mixed. The coarse pieces are crushed by several stages of crushing rollers with different tooth shapes in a sequential crushing process, and finally crushed pieces are approximately -101T and have a thickness of approximately 0.51 mm.
A continuous cloth-like object with a shape of about 111 pieces is formed, and this cloth-like object is cut approximately OC with a chopper in the cutting process.
~-5C. The particles are crushed to a particle size of 2 to 3 mm, and then mixed with 10 to 80 grams of OC water or sherbet-like shaved ice by weight in a stirring process using a stirring blade to form a slurry. In the first coarse grinding process, a non-porous grinder is used to make a coarse paste of approximately OC to +5C, and in the second finishing process, the paste is ground into fine particles at approximately 20C using a non-porous grinder to form a fleshy paste. A method for producing mallow paste, characterized by: (2) Inside the crushing chamber, there are cover rollers in the upper stage that have the actual force at equal intervals and are interlocked with motors to engage and rotate inwardly, and in the lower stage, there are blades in the shape of a sprocket with a cross section that are spaced at equal intervals. , and a crusher each equipped with a crushing roller that engages and rotates inwardly in conjunction with a motor, and an upper stage of the crushing chamber pressure has truncated pyramid-shaped protrusions on its surface at equal intervals; The crushing roller that rotates and engages inwardly is interlocked with the
In the lower stage, there is a crusher having V-shaped grooves at equal intervals and crushing rollers that are rotated inwardly and oppositely rotated by a motor, and a feed screw that is interlocked with a motor in a material feeding chamber. A chopper with a cutter and a batten at the tip of the feed chamber, a stirrer with stirring blades linked to a motor in the stirring tank that can tilt the stirring tank as needed, and a nozzle that is pressed vertically inside the grinding chamber. The first with a porous grinder
An apparatus for manufacturing mallow paste that is characterized by comprising a coarse grinder and a second finishing grinder.