JPS6368060A - Production of food having lobster flavor from ground fish meat - Google Patents

Abstract

PURPOSE:To produce the titled food having natural lobster-like sense of eating and flavor, by converting high-viscosity ground fish meat into a composition having straight-lined orienting fibrous structure, opening the composition, adding ground fish meat, forming the resultant blend and boiling or steaming the formed blend. CONSTITUTION:Auxiliary protein raw materials, e.g. starches, defatted soybean, raw soybean, separated soybean protein, egg, marine beef, etc., are added to ground fish meat or the ground fish meat is heat-treated or dried and dehydrated to adjust the moisture content to 25-65%. The resultant material is then fed to an extrusion forming machine adjusted to 5-40m/min logarithmic average peripheral speed of a screw and 3-50kg/cm<2> pressure so that heat by internal friction may occupy >=60% based on the total heat quantity and shearing force is applied to the ground fish meat. Thereby the ground fish meat is heated at 150-190 deg.C within 20sec, melted by internal frictional heat generated in protein molecules and extruded to give a composition having straight-lined orienting fibrous structure. Water at <=10 deg.C is added to open the composition and dehydration is carried out to give <=80% moisture content. Ground fish meat is then added to form the blend into the shape of lobster and the formed material is colored in a stripe pattern and boiled or steamed at 90-100 deg.C.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for producing a shrimp-like processed food using minced fish meat (hereinafter referred to as surimi) as a raw material. More specifically, surimi or a heat-treated product of surimi is kneaded and extruded under pressure and heat, transformed into a fibrous composition, and the extruded composition is defibrated, then surimi is added and steamed. The present invention relates to a method for producing a processed food having a natural shrimp-like texture and flavor.

(Prior Art) Conventionally, fish paste products made from surimi include kamaboko fish paste and fish sausages.

By the way, all of these processed seafood foods are Japanese-style foods, and have not been adapted to changes in dietary habits, especially Westernization.

Therefore, in an attempt to respond to these changes in dietary habits, research and development is being carried out on processed foods suitable for so-called Western cuisine, such as shrimp-like products.

For example, there are shrimp-like products made by molding and steaming surimi. However, these shrimp-like products to date have not gone beyond the realm of so-called kamaboko, and are extremely far from the fibrous structure of shrimp.

Therefore, we have not yet achieved anything satisfactory.

(Problems to be Solved by the Invention) First, in order to achieve a shrimp-like texture and flavor, it is necessary to change the raw material, surimi, into a fibrous structure unique to shrimp.

As one of our attempts, we put the raw material surimi into an extruder, that is, an extrusion molding machine equipped with a rotating screw inside a cylindrical heating cylinder, set the pressure and temperature to appropriate conditions, and processed it. There have been attempts to organize raw materials into fibers.

However, since the raw material, surimi, is a viscous substance that inherently contains high moisture, simply controlling the pressure and barrel temperature, that is, the cylindrical heating temperature, results in mass flow, insufficient melting, and difficulty in forming a structure. It is extremely difficult.

Therefore, the present inventors made surimi into a fibrous form! 1Jllti
To achieve this, by applying shear stress to the surimi molecules, internal frictional heat is generated due to the distortion of the protein molecules.This frictional heat melts the surimi, and when extruded, the surimi becomes linear and directional. Experimental results showed that it is possible to form a fibrous structure.

In addition, the structure is too hard to be processed by ordinary high-pressure, high-temperature heating, kneading, or extrusion processing using an extruder, so even if it is molded into a shrimp-like shape, it still cannot be used as a so-called shrimp-like product that approximates natural shrimp. It also turned out that there was a problem.

(Means for Solving the Problems) Therefore, based on the above knowledge, the present invention has developed a method for producing a processed food that is completely different from conventional shrimp paste products and has a taste similar to that of natural shrimp. The features of the technical means provided are as follows.

First, the basic structure of the production method of the present invention is that in the process of pressurizing and heating the raw material of surimi, shear stress is applied to the protein molecules of the raw material, and internal frictional heat is generated due to the distortion of the protein molecules. A first processing step in which the surimi is melted in a short period of time (within 20 seconds) and extruded to form a fibrous composition with linear directionality, and a fibrous composition similar to that of an adult cow is formed by this first processing step. The second treatment step is to defibrate the composition, then add surimi or a mixture of kamaboko and surimi to the mixture and steam it.

Therefore, to explain the first basic processing step, first, the raw material surimi is adjusted to have a high viscosity.

Then, at the stage of pressure and heat treatment, the mixture is kneaded with a screw so as to apply shear stress and generate internal frictional heat. Specifically, the raw material is supplied to a twin-screw extruder, and the rotation of the screw applies shear stress to the raw material to generate internal frictional heat.

The raw materials are then melted and then molded. Note that the heat due to the internal friction is at least 60% of the total heat amount.
% or more, the logarithmic average circumferential speed of the screw is set to 5 to 40 m/min, and the pressure in the heating cylinder is set to 3 to 50 k.
Adjust to g/ct. In particular, the protein of the raw material, surimi, is strained by shearing, and the internal frictional heat caused by the strain melts the protein, and at the same time it organizes it into a fibrous structure. It is preferable to apply shearing force immediately before the discharge port so as to instantaneously generate internal frictional heat necessary for melting the protein.

Therefore, the factors such as the viscosity of the raw material itself, particularly the rotational speed of the screw related to the generation of internal frictional heat, the pressure inside the heating cylinder, and the shape and structure of the extruder itself satisfy the above-mentioned preferable conditions.

Therefore, if you use a commonly used extruder, you should at least dehydrate the raw material, that is, the surimi, to a moisture content of 25 to 65% on a wet basis, preferably 60% or less, but 35% or more. is necessary,
This is the key point of internal heat generation. Further, the rotational speed of the screw that applies the shearing force varies depending on the diameter of the screw, but is converted to a circumferential speed of 5 to 40 m/min, and the optimum circumferential speed is 10 to 20 m/min. By the way, the diameter is 45 cff.
In order to maintain the above-mentioned optimum circumferential speed with the I screw, the rotational speed is 80 to 25 Or, p, m.

Then the pressure is 3-50 kg/ctA. If the pressure is low, the shearing force will be low, and if the pressure is too high, the molding receiver provided on the discharge side will eject more than the mold, that is, the extruder itself will become unstable.

In particular, the pressure varies depending on the viscosity of the raw material and the structural shape of the extruder, but when using a normal extruder, stable operation can be achieved within the range of 5 to 15 kg/cJ. Further, in order to maintain proper pressure and ensure operational safety, it is preferable to use a cooling die.

The internal frictional heat generated in the raw materials reaches 200°C or higher in some areas when operated under the above conditions, but the heat dissipates instantaneously and decreases, so the appropriate temperature for fiberization is 15°C.
The temperature is 0 to 190°C. Incidentally, denaturation of fibrous protein with the most desirable directionality is at 165-180°C. As can be understood from the above explanation, the heat supply from the extruder outer cylinder, that is, the heating cylinder, is sufficient as long as it preheats the raw materials and prevents heat loss. It is hardly involved in thermal denaturation for fiberization.

Therefore, with respect to the total heat energy supplied by the extruder treatment, the internal frictional heat due to the addition of the shearing force due to the rotation of the screw corresponds to 60% or more. In particular, the thermal energy consumed for melting the raw material immediately before the discharge port of the heating cylinder, that is, immediately before the goo, reaches 90% or more of the total supplied thermal energy.

When the basic first processing step is completed, that is,
After the fiberization process, which is based on the melting of protein molecules due to internal frictional heat based on the load of shearing force on the raw material by adjusting the viscosity of the raw material, setting the pressure, and setting the rotational speed of the screw, the composition is further processed as follows: A second process is performed.

First, the composition organized into fibers is once defibrated.

Specifically, it is desirable to add water at a temperature of 10° C. or lower if possible. That is, the above-mentioned composition to which water at a temperature of 10° C. or lower is added is defibrated using a mixer or the like.

After defibration treatment, wash again with water at 10°C or lower. Washing with water includes deodorization and is an important processing operation that affects quality.

The temperature of the treated water was set to 10° C. or lower in order to prevent the composition, that is, the raw materials, from being denatured due to temperature. When the above-mentioned defibration and water washing processes are completed, dehydration treatment is performed so that the water content becomes approximately 80%. Next, to this dehydrated composition, surimi or surimi and kamaboko cut into small pieces, seasonings and spices are added and mixed, and the mixture is formed into a shrimp shape.

In that case, the part corresponding to the shell of the shrimp is colored in a striped pattern and then steamed at 90 to 100°C using a commonly used steaming method.

Note that dehydration using a centrifugal separator is effective as a dehydration treatment method after the fibrillation.

(Function) As explained above, in the shrimp-flavored food production method according to the present invention, in the step of pressurizing and heat-treating the surimi,
Shearing stress is applied to the surimi to generate internal frictional heat due to distortion of protein molecules, and the internal frictional heat melts the surimi into fibers.The composition produced by the above process is then defibrated, and new surimi is added to the surimi. Alternatively, it is made by adding shredded surimi and kamaboko, seasonings and spices, forming it into a shrimp shape, and steaming it, so it resembles the fibrous structure of natural shrimp, making it a shrimp-like processed product that closely resembles natural shrimp. Food was obtained.

In other words, in the first basic process, the raw material, which is organized into fibers with linear direction, is defibrated and then steamed to reorganize the structure, changing the linear fiber composition to curved direction. This is because the processing has been carried out to bring the fiber composition closer to that of natural shrimp.

The proportion of the surimi or shredded kamaboko added to the surimi is determined by preference, but does not exceed 60% of the composition obtained by the first basic processing step.

(Example) Next, an example using this manufacturing method will be shown.

Example 1 The mixed raw materials shown in Table 1 were heat-treated to make kamaboko, and the kamaboko was dried to a moisture content of 65% and fed to a two-wheeled extruder. The treatment was carried out under the following conditions: feed rate: 30 kg/cJ, screw rotation speed: 18 Or, p, +n, and heating temperature: 180°C. Note that a cooling type long die was used for the die part.

The obtained product was white and had a multilayered structure. Water at 5° C. was added to 100 parts of this multilayered product, and the product was defibrated with sufficient stirring in a mixer, and washed and deodorized with a large amount of water.

To this, 22% of the surimi shown in Table 2 was added and mixed,
Mixed thoroughly. This was put into a shrimp-shaped mold. In addition,
The back part of the mold was colored red in advance. Sit at 30°C for 6 hours, then heat at 90°C for 3 hours.
Steamed for 0 minutes.

When the resulting product was eaten, the m-fibers unraveled irregularly and looked very similar to natural shrimp.

Also, when I cooked wild shrimp to make spaghetti sauté, gratin, pilaf, etc., the shrimp tasted just like natural shrimp and was very good.

Example 2 100 parts of the blended raw materials shown in Table 1 were treated with a two-wheeled extruder in the same manner as in Example 1, and 100 parts of water at 5°C was added thereto, followed by thorough stirring with a mixer. Similarly, a defibrated product was obtained.

This and the blended raw materials shown in Table 2 are processed into a sheet,
Mix the ingredients shredded with noodle teeth in equal amounts by weight,
Separately, 30% of bound surimi was added. These were placed in a shrimp-shaped mold whose back had been previously coated with a red striped pattern, and allowed to sit at 5°C for 16 hours. Thereafter, it was steamed at 90°C for 40 minutes.

The finished product had a lobster-like texture.

If you cook it like lobster in gratin or salad, you can eat it just like natural lobster.
It was very delicious.

(Effects of the Invention) The method for producing a shrimp-flavored food using ground fish meat as a raw material according to the present invention first involves applying shear stress to the raw material in the pressure and heat treatment step of the ground meat, which is the raw material.
Protein molecules are melted using internal frictional heat due to strain, denatured into a fibrous structure with linear orientation, which is then defibrated and washed with water. The product is made by adding and mixing surimi or surimi with shredded kamaboko, seasonings, and spices, forming them into shrimp shapes, and then steaming them. It has a high quality flavor that is not found in conventional processed foods of this type.

In particular, in the manufacturing method, the raw material is first transformed into a linear fibrous structure, then defibrated, molded, and then steamed to reconstitute it into a fibrous structure similar to the guts and twists of natural shrimp. This makes it possible to produce products that have the exact composition of natural shrimp.

Moreover, it is possible to use an existing extruder as a manufacturing device, and industrial mass production can be performed.

Claims (5)

[Claims] (1) Adjust the viscosity of the minced fish meat to a high-pressure, heating, kneading, and extrusion molding machine. During the pressure, heating, and kneading process, shear stress is applied to the raw material surimi to generate internal frictional heat due to the distortion of protein molecules. a first treatment step in which the raw material is melted by the internal frictional heat and transformed into a composition consisting of a linearly oriented fibrous structure, and then this composition is subjected to hydrofibrillation treatment, washed with water and dehydrated; A method for producing a shrimp-flavored food from minced fish, characterized by comprising a second processing step of adding the minced meat to the minced meat, shaping it, and then steaming it. (2) The viscosity of the fish paste in the first processing step can be adjusted by adding auxiliary materials such as starch, defatted soybeans, raw soybeans, isolated soybean protein, eggs, marine beef, etc., or by heat treatment or dry dehydration treatment. 2. A method for producing a shrimp-flavored food from minced fish meat according to claim 1, wherein the shrimp-flavored food is prepared by: (3) The generation of internal frictional heat in the first treatment step is controlled by adjusting the moisture content to 25 to 65% on a wet basis, the logarithmic average circumferential speed of the screw to 5 to 40 m/min, and the pressure to 3 to 50 kg/cm^2. A method for producing a shrimp-flavored food from minced fish meat according to claims 1 and 2, characterized in that the method is carried out by: (4) In response to the shear stress in the first treatment process, more than 60% of the total heat is supplied as internal frictional heat due to molecular distortion, and the process is completed in an extremely short time (within 20 seconds) immediately before the outlet of the pressurized, heated, kneaded, and extruded molding machine. A method for producing a shrimp-flavored food from minced fish meat according to claim 1, characterized in that the temperature is 150 to 190°C. (5) After hydrolytizing, washing with water, and dehydrating the composition consisting of a linearly oriented fibrous tissue in the second treatment step,
Shrimp-flavored food made from minced fish meat according to claim 1, characterized in that 10 to 50% by weight of minced seafood meat and seasonings and spices are added thereto, molded into shrimp shapes, and then steamed. Manufacturing method.