JPH0646929B2 - Method for producing fibrous molded seafood - Google Patents
Method for producing fibrous molded seafoodInfo
- Publication number
- JPH0646929B2 JPH0646929B2 JP2265579A JP26557990A JPH0646929B2 JP H0646929 B2 JPH0646929 B2 JP H0646929B2 JP 2265579 A JP2265579 A JP 2265579A JP 26557990 A JP26557990 A JP 26557990A JP H0646929 B2 JPH0646929 B2 JP H0646929B2
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- Japan
- Prior art keywords
- seafood
- sugar
- molded product
- fibrous molded
- raw material
- 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.)
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Description
【発明の詳細な説明】 産業上の利用分野 本発明は魚介類の繊維状成型物の製造方法に係り、詳し
くは、2軸クエストルーダの処理によって白色度にすぐ
れる色調、フレーバー等に優れる魚介類の繊維状成型物
が得られる製造方法に係る。Description: TECHNICAL FIELD The present invention relates to a method for producing a fibrous molded seafood product, and more particularly to a seafood product that is excellent in whiteness, flavor and the like due to the treatment of a biaxial Questruder. The present invention relates to a manufacturing method for obtaining a fibrous molded product of a class.
従来の技術 従来から、練り製品のうちで、組織自体をかに足肉や、
えび肉組織に近づけるために、蛋白質を直線状に配向さ
せた魚介類の繊維状成型物、例えば、直線方向性を持っ
た繊維状成型物の製造方法が特開昭63−68059号
公報や特開昭63−68060号公報に提案されてい
る。Conventional technology Conventionally, in the kneaded product, the tissue itself is crab,
A method for producing a fibrous molded product of fish and shellfish in which a protein is linearly oriented in order to bring it closer to shrimp tissue, for example, a fibrous molded product having linear orientation is disclosed in JP-A-63-68059 or It is proposed in Japanese Laid-Open Patent Publication No. 63-68060.
これら方法は、従来からパン生地の混練製造過程に2軸
エクストルーダが適用されていることを利用して、開発
されたものである。These methods were developed by utilizing the fact that a twin-screw extruder has been conventionally applied in the kneading and manufacturing process of bread dough.
すなわち、すり身等の魚介類原料に添加物や調味料を添
加して混練したゾル化状態のものを2軸エクストルーダ
中で混練し、加熱、溶融して押出し、このときに、2軸
エクストルーダのせん断作用を利用して直線方向に蛋白
質分子を配向させる。その後、これを水中で解繊後、食
塩を含む魚介類すり身を添加混合してから、所望形状に
成型し、すわらせてから蒸煮又は加熱する。このように
得られた繊維状物は、従前のカマボコ組織とは相違し、
蛋白質分子が一つの方向に配向された線状のフィラメン
トを無差別に結合して一体化した組織から成って、この
組織はえび肉やかに足肉の組織に近似し、洋風化、多様
化の目的にある程度適合する。That is, a sol-like product obtained by adding additives and seasonings to raw fish and shellfish raw materials such as surimi is kneaded in a twin-screw extruder, heated, melted, and extruded. At this time, shearing of the twin-screw extruder is performed. The action is used to orient the protein molecule in a linear direction. Then, this is defibrated in water, seafood surimi containing salt is added and mixed, then shaped into a desired shape, allowed to sit, and then steamed or heated. The fibrous material obtained in this manner is different from the conventional chamomile tissue,
It consists of a tissue in which protein molecules indiscriminately bind together linear filaments oriented in one direction, and this tissue closely resembles shrimp and leg tissue, and is westernized and diversified. To some extent meet the purpose of.
上記の如く、所定の添加物が添加された魚介類の練り肉
原料を2軸エクストルーダで処理して繊維状成型物を製
造する場合には、2軸エクストルーダ中で200℃前後
に加熱溶融して蛋白質分子を一つの方向に配向させる必
要がある。As described above, when the raw material of the ground meat of seafood to which the predetermined additives are added is treated with the twin-screw extruder to produce a fibrous molded product, it is heated and melted at about 200 ° C. in the twin-screw extruder. It is necessary to orient the protein molecule in one direction.
しかし、200℃前後に加熱すると、添加物が熱分解し
て悪臭が発生すると共に、繊維状成型物が着色しかつ食
感が硬くなり、食品として好ましくない問題を生ずる。However, when heated to about 200 ° C., the additives are thermally decomposed to generate a bad odor, and the fibrous molded product is colored and the texture becomes hard, which causes an unfavorable problem as a food.
例えば、添加物として澱粉を添加すると、200℃前後
の加熱によりやや硬くなって食感が損なわれ、つなぎと
して有効な乾燥卵白は分解して臭気が発生し、大豆蛋白
質などの植物蛋白質の場合には、その中に含まれる糖成
分が高熱によって変色又は着色するという問題がある 発明が解決しようとする課題 本発明は上記問題解決を目的とし、具体的には、2軸エ
クストルーダ処理のときに着色されることなく、白色の
色調を十分に生かし、併せて、臭気をおさえて、良好な
フレーバーが発揮でき、ソフトな食感も得られる魚介類
の繊維状成型物の製造方法を提案する。For example, when starch is added as an additive, it becomes slightly harder by heating at around 200 ° C. and the texture is impaired, and dried egg white, which is effective as a binder, decomposes and produces an odor. Has a problem that the sugar component contained therein is discolored or colored due to high heat. Problem to be Solved by the Invention The present invention is intended to solve the above problem, and specifically, it is colored during biaxial extruder treatment. The present invention proposes a method for producing a fibrous molded product of fish and shellfish, which is capable of fully utilizing the white color tone, suppressing odor, exhibiting a good flavor, and providing a soft texture without being treated.
課題を解決するための手段ならびにその作用 すなわち、本発明方法は、魚介類練り肉の原料を2軸エ
クストルーダで処理するに際し、この魚介類練り肉内に
糖成分0.4重量%以下を含む低糖植物蛋白質0.5〜
20重量添加混練して、2軸エクストルーダの先端で温
度150〜260℃に保って処理し、その後、冷却ゾー
ンで0.05〜0.35℃/cmの温度勾配をつけて6
0〜110℃に冷却して、繊維状成型物を製造すること
を特徴とする。Means for Solving the Problems and Actions Thereof That is, the method of the present invention is a low sugar containing 0.4% by weight or less of a sugar component in the ground meat of fish and shellfish when the raw material of the ground meat and shellfish is treated with a twin-screw extruder. Vegetable protein 0.5 ~
20 wt% was added and kneaded, and treated at the tip of a twin-screw extruder while maintaining the temperature at 150 to 260 ° C., and then, with a temperature gradient of 0.05 to 0.35 ° C./cm in the cooling zone.
It is characterized by cooling to 0 to 110 ° C. to produce a fibrous molded product.
まず、本発明は添加物を含む魚介類の練り肉原料を2軸
エクストルーダを利用して繊維状成型物を製造する際
に、200℃前後の高温加熱における添加物の熱分解に
よる悪臭の発生、成型物の着色または硬化の除去又は防
止には、魚介類練り肉の原料に所定の添加物のほかに糖
成分の含有量が低い低糖植物蛋白の添加がきわめて有効
であり、これにもとずいて成立する。First, in the present invention, when producing a fibrous molded product from a fish meat paste material containing an additive using a twin-screw extruder, generation of a bad odor due to thermal decomposition of the additive at a high temperature of about 200 ° C., In order to remove or prevent the coloring or hardening of the molded product, it is extremely effective to add low-sugar vegetable protein having a low sugar component content to the raw material of the ground meat of fish and shellfish. Is established.
次に、蛋白分子の一つの方向への配向を促進するために
は、2軸エクストルーダでの先端温度を150〜260
℃に保持する一方、冷却ゾーンでの冷却条件を0.05
〜0.35℃/cmの温度勾配をつけて60〜110℃
に冷却することが必要であることを知見し、これにもと
ずいて成立する。Next, in order to promote the orientation of protein molecules in one direction, the tip temperature in a biaxial extruder is set to 150 to 260.
℃, while maintaining the cooling conditions in the cooling zone 0.05
60 ~ 110 ℃ with a temperature gradient of ~ 0.35 ℃ / cm
It was found that it was necessary to cool down, and it was established based on this.
なお、魚介類練り肉原料として用いられる魚介類の種類
としては、例えばスケソーダラ、ホキ、イトヨリ等の白
身魚類、イワシ、サバ、アジ等の赤身魚類、イカ、タコ
等の軟体類、エビ、カニ等の甲殻類等があげられ、これ
らのうち、色調の点から白身肉の魚介類が好適である。The types of seafood used as a raw material for kneaded seafood include, for example, white fish such as Alaska pollack, Hoki, Itoyori, red fish such as sardines, mackerel, horse mackerel, soft bodies such as squid, octopus, shrimp, crab, etc. Shellfish and the like, and of these, white meat and seafood are preferable from the viewpoint of color tone.
魚介類練り肉原料は例えば魚介類の可食部から採肉し、
水晒し脱水して脱水肉とし、これにソルビットならびに
リン酸塩を加えて無塩すり身としたもの若しくは脱水肉
に食塩を加えて擂潰し加塩すり身としたもので生又は凍
結したものであれば良い。このすり身を単品若しくは数
種類を組合せて混練して使用する。The raw material for seafood paste is mined from the edible portion of seafood,
It may be dehydrated by bleaching in water to make dehydrated meat, and then salt-free ground meat with sorbit and phosphate added thereto, or salted ground meat with dehydrated meat added with salt and raw or frozen. . This surimi is used individually or in a combination of several kinds and kneaded.
この魚介類練り肉原料は、重量比で、後記の如く糖成分
0.4%以下を含む低糖植物蛋白を0.5〜20%を添
加し、必要に応じて他の添加剤として、例えば澱粉0.
5〜5%、食塩0.3%を添加する。This raw material for ground meat of fish and shellfish is added with 0.5 to 20% by weight of a low-sugar vegetable protein containing 0.4% or less of a sugar component as described below, and if necessary, other additives such as starch can be used. 0.
Add 5-5%, salt 0.3%.
この魚介類練り肉の原料を2軸エクストルーダにより混
練、加熱、溶融、加圧、押出す。The raw material of this fish meat paste is kneaded, heated, melted, pressed and extruded by a twin-screw extruder.
ここで低糖植物蛋白質とは、糖成分0.4%以下を含ん
で、残余が蛋白質92.5%以上ならびに灰分から成る
ものである。Here, the low-sugar vegetable protein is one that contains 0.4% or less of sugar component and the balance consists of 92.5% or more of protein and ash.
一例をあげると、不二製油株式会社製低糖植物蛋白質商
品名「ニューフジプロ−SH」があり、これは脱脂大豆
を水抽出し、水不溶性画分と水溶性画分とに分離し、こ
の水溶性画分を等電点沈澱させ、水不溶性画分と水溶性
画分に分離し、この水不溶性画分を温水により洗滌を1
回若しくは2回以上くり返し、中和する方法によって得
られる。One example is Fuji Oil Co., Ltd.'s low sugar vegetable protein trade name “New Fuji Pro-SH”, which is a defatted soybean extracted with water and separated into a water-insoluble fraction and a water-soluble fraction. The water-insoluble fraction and the water-soluble fraction are separated by isoelectric focusing, and the water-insoluble fraction is washed with warm water to 1 times.
It is obtained by a method of neutralizing by repeating once or twice or more.
この低糖植物蛋白質中の糖成分を0.4%以下にするの
は、加熱変質成分の糖類の含有量をなるべく最小限にお
さえてエクストルーダ中の処理による変質をおさえて、
練り肉の色、例えば白色の特徴を十分にいかすからであ
る。The sugar component in this low-sugar vegetable protein is kept to 0.4% or less in order to suppress the deterioration due to the treatment in the extruder while minimizing the content of the sugar in the heat-altered component.
This is because the characteristics of the color of the paste, such as white, are fully utilized.
また、この低糖植物蛋白質を重量比で0.5〜20%添
加させる理由も、2軸エクストルーダ内の加熱による色
調変化を防止するほかに、添加物の分解による臭気の除
去、ソフトな食感の保持にある。In addition, the reason for adding 0.5 to 20% by weight of this low-sugar vegetable protein is also to prevent color change due to heating in the twin-screw extruder, to remove odor due to decomposition of additives, and to improve soft texture. On hold.
すなわち、臭気の除去、ソフトな食感には、大豆蛋白な
どの植物蛋白質が有効である。しかし、植物蛋白質のう
ちでも、多量に糖類成分を含む高糖植物蛋白質である
と、エクストルーダ中で高温にさらされて多量の糖成分
が熱分解して変色する。このため、白色の美しい魚介類
であっても、白色度に優れたものが得られない。また、
添加量が0.5%未満であると、臭気除去や、食感が硬
化するため、十分な効果が得られない。20%をこえる
と、糖類の量が低くても、糖類が多くなり、加熱時に変
色して好ましくない。That is, plant proteins such as soybean protein are effective for removing odors and soft texture. However, among the plant proteins, a high-sugar plant protein containing a large amount of saccharide component is exposed to high temperature in the extruder and a large amount of saccharide component is thermally decomposed and discolored. Therefore, even if the white seafood is beautiful, it is not possible to obtain excellent whiteness. Also,
If the added amount is less than 0.5%, sufficient effects cannot be obtained because the odor is removed and the texture is cured. If it exceeds 20%, even if the amount of saccharides is low, the amount of saccharides increases and the color changes during heating, which is not preferable.
また、上記以外の副原料の他に着色剤、可塑剤、糖剤、
油脂等通常成型物に添加される添加剤を用いることがで
きる。In addition to auxiliary materials other than the above, colorants, plasticizers, dragees,
Additives that are usually added to molded products such as fats and oils can be used.
次に、これら魚介類の練り肉を2軸エクストルーダによ
り押出してから、冷却ゾーンで冷却して繊維状成型物と
する。Next, the ground meat of these seafood is extruded by a twin-screw extruder and then cooled in a cooling zone to obtain a fibrous molded product.
なお、第1図は本発明方法を実施する装置の一例を示す
縦断面図であり、第2図は本発明方法によって製造され
た魚介類の繊維状成型物の一例の斜視図であり、第3図
は第2図の矢視A−A方向から切断した縦断面を示す断
面図であり、第4図は第3図に示す繊維状成型物のフィ
ラメントを一つの方向に引き裂いたときを示す説明図で
あり、第5図は本発明方法によって製造された他の例の
繊維状成型物の断面図であり、第6図は本発明を実施す
る際に用いられる装置の一例を示す縦断面図である。1 is a longitudinal sectional view showing an example of an apparatus for carrying out the method of the present invention, and FIG. 2 is a perspective view of an example of a fibrous molded product of seafood produced by the method of the present invention. FIG. 3 is a cross-sectional view showing a vertical cross section cut in the direction of arrow AA in FIG. 2, and FIG. 4 shows a case where the filament of the fibrous molded product shown in FIG. 3 is torn in one direction. FIG. 5 is an explanatory view, FIG. 5 is a cross-sectional view of a fibrous molded article of another example manufactured by the method of the present invention, and FIG. 6 is a vertical cross-sectional view showing an example of an apparatus used for carrying out the present invention. It is a figure.
第1図において、符号1は円筒状バレル、2、3はスク
リュウ軸、21、31は互いにかみ合うスクリュウ、4
はバレルダイ、41は吐出ノズルを示す。この2軸エク
ストルーダ5はその先端が送りポンプ71を介して長い
冷却ゾーン8に接続されている。In FIG. 1, reference numeral 1 is a cylindrical barrel, 2 and 3 are screw shafts, 21 and 31 are intermeshing screws, 4
Is a barrel die, and 41 is a discharge nozzle. The tip of the biaxial extruder 5 is connected to a long cooling zone 8 via a feed pump 71.
この2軸エクストルーダ5に、低糖植物蛋白質を含む魚
介類の原料を投入する。この投入された魚介類原料は2
軸エクストルーダ5中で混練、加圧ならびに加熱溶融し
て蛋白分子が一つの方向に配向し易くして、加熱溶融原
料を押出す。A raw material for fish and shellfish containing a low-sugar vegetable protein is put into the twin-screw extruder 5. This raw material of seafood is 2
In the shaft extruder 5, kneading, pressurizing, and heating and melting are performed to facilitate the orientation of protein molecules in one direction, and the heating and melting raw material is extruded.
この押出された原料は送りポンプ1によって送られて冷
却ゾール8中に入り、この冷却ゾーン8の全長にわたっ
て冷却する。The extruded raw material is fed by the feed pump 1 into the cooling sol 8 and cooled over the entire length of the cooling zone 8.
この場合、2軸エクストルーダ5の先端で温度150〜
260℃に保つ一方、冷却ゾーン8内においては、その
長さ方向にわたり、0.05〜0.35℃/cmの温度
勾配をつけて、加熱溶融原料を60〜110℃まで冷却
する。In this case, the temperature of 150-
While maintaining the temperature at 260 ° C., in the cooling zone 8, the heating and melting raw material is cooled to 60 to 110 ° C. with a temperature gradient of 0.05 to 0.35 ° C./cm along the length direction.
このように冷却すると、魚介類原料は高温に加熱されて
ゲル化状態にあるため、冷却ゾーン8において上記条件
で冷却されるため、蛋白質などの成分、つまり蛋白分子
が中心軸と平行な直線方向に配向しかこの配向が良好に
進行するため、各フィラメントが形成される。When cooled in this way, the fish and shellfish raw material is heated to a high temperature and is in a gelled state, so that it is cooled in the cooling zone 8 under the above conditions, so that components such as proteins, that is, protein molecules, are linearly parallel to the central axis. Since this orientation progresses satisfactorily, the filaments are formed.
このように冷却の結果、これらフィラメントから成っ
て、しかも、第2図、第3図ならびに第4図に示す繊維
状成型物が得られる。As a result of cooling in this manner, a fibrous molded article composed of these filaments and shown in FIGS. 2, 3, and 4 is obtained.
なお、2軸エスクトルーダ5の先端の加熱条件や、冷却
ゾーン8の冷却条件を上記範囲内で変えると、蛋白質な
どの成分分子が斜め半径方向に配向してフィラメントが
形成され、これらフィラメントから成って、しかも、第
5図に示す繊維状成型物も得られる。When the heating conditions at the tip of the biaxial escutruder 5 and the cooling conditions in the cooling zone 8 are changed within the above range, component molecules such as proteins are oriented in an oblique radial direction to form filaments. Moreover, the fibrous molding shown in FIG. 5 can be obtained.
また、これら繊維状成型物は糖成分0.4%以下の低糖
植物蛋白質が2〜20%配合されているため、魚介類質
の白味肉質の色調が変色されることなく、その白味の特
徴が十分に発揮でき、添加物の熱分解による臭気の発生
もおさえられ、2軸エクストルーダを利用するのにも拘
らず、引張強度、食感、フレーバーならびに色調に優れ
たものが得られる。In addition, since these fibrous molded products contain 2 to 20% of low-sugar vegetable protein having a sugar content of 0.4% or less, the whiteness of the seafood is not changed and the whiteness of the whiteness is improved. The characteristics can be sufficiently exhibited, and the generation of odor due to the thermal decomposition of the additive can be suppressed. Even though the twin-screw extruder is used, the one having excellent tensile strength, texture, flavor and color tone can be obtained.
また、本発明方法を実施する際に用いられる他の装置と
して、第6図に示すように、同方向に回転する2本のス
クリュウ21、31によって圧送される間に魚介類練り
肉原料を混練、加圧ならびに加熱溶融し、この2軸エク
ストルーダ5の先端に複数個に分岐された分岐チューブ
61、62を連結し、これら各分岐チューブ61、62
の先端にそれぞれ送給ポンプ71、72を連結して原料
を加熱溶融状態のままで定量的に送出し、冷却ゾーン
8、9において、加熱溶融状態にある原料をその周囲か
ら徐々に冷却する装置を用いることができる。Further, as another apparatus used in carrying out the method of the present invention, as shown in FIG. 6, the raw material for kneaded seafood is kneaded while being pumped by two screws 21 and 31 rotating in the same direction. , Pressurizing, heating and melting, and connecting a plurality of branched tubes 61 and 62 to the tip of the biaxial extruder 5 and connecting the branched tubes 61 and 62 to each other.
An apparatus for connecting the feed pumps 71 and 72 to the tips of the respective parts to quantitatively deliver the raw material in the heated and molten state and gradually cooling the heated and molten raw material from its surroundings in the cooling zones 8 and 9. Can be used.
この装置であると、魚介類原料の水分量、粘度にかかわ
らず、つまり、ゲル化又はゾル化のいかんにかかわら
ず、魚介類原料は定常的に一定量づつ断続することなく
送ることができ、更に、送りポンプ71、72の回転数
の調整によって長い冷却ゾーン8、9の冷却条件を変化
させて各フィラメントを一つの方向に配向させた繊維状
成型物が容易に得られる。With this device, regardless of the water content and viscosity of the fish and shellfish raw material, that is, regardless of gelation or sol formation, the fish and shellfish raw material can be constantly sent without interruption in fixed amounts, Further, by adjusting the rotation speed of the feed pumps 71 and 72, the cooling conditions of the long cooling zones 8 and 9 can be changed to easily obtain a fibrous molded product in which each filament is oriented in one direction.
実施例1. スケソウタラの可食部を採取し、これを水晒し、脱水
し、これに重量比で6部のソルビットを加え、よく混練
擂潰した後凍結した。この冷凍すり身を解凍した後、こ
のすり身に重量比で0.5部の食塩、1部の澱粉、3部
の低糖植物蛋白質(不二製油製商品名「ニューフジプロ
−SH」で糖類0.3%を含む)を加え、サイレントカ
ッターでよく混練した。Example 1. The edible part of Alaska pollack was collected, exposed to water, dehydrated, added with 6 parts by weight of sorbit, kneaded well, and then frozen. After thawing the frozen surimi, 0.5 parts by weight of salt, 1 part of starch, 3 parts of low-sugar vegetable protein (Fuji Oil Co., Ltd., trade name "New Fuji Pro-SH", sugar 0.3 %) And kneaded well with a silent cutter.
この得られたゾル状物を出発原料として第6図に示す製
造装置において、その2軸エクスストルーダに投入し、
次の条件で処理して、棒状の成型物(径18mm内外)
を得た。The obtained sol is used as a starting material in the manufacturing apparatus shown in FIG. 6 and is charged into the biaxial extruder.
Processed under the following conditions, rod-shaped molding (diameter 18mm inside and outside)
Got
2軸エクストルーダの原料供給量 50〜60kg/h 2軸エスクトルーダのスクリュウ軸回転数 150〜200rpm 2軸エクストルーダの円筒状バレル温度 (中間) 170℃ (先端の吐出口) 220℃ 冷却ゾーンの寸法、内径15mm×長さ1m×2基 この際、送給ポンプとしてのギヤーポンプの回転数を制
御することにより、原料の供給ならびに流れは安定し円
滑な運転ができた。このとき原料は2軸エクストルーダ
で完全に溶融混練し、各分岐チューブを通る間に加熱溶
融物の温度が170℃まで低下し、冷却ゾーンでは95
℃まで冷却し、冷却時の温度勾配は0.255℃/cm
であった。Raw material supply rate of twin-screw extruder 50-60kg / h Screw shaft rotation speed of twin-screw extruder 150-200rpm Cylindrical barrel temperature of twin-screw extruder (intermediate) 170 ° C (tip discharge port) 220 ° C Dimensions and inner diameter of cooling zone 15 mm × length 1 m × 2 units At this time, by controlling the rotation speed of the gear pump as a feed pump, the supply and flow of the raw material were stable, and smooth operation could be performed. At this time, the raw material is completely melted and kneaded by a twin-screw extruder, and the temperature of the heated melt is lowered to 170 ° C. while passing through each branch tube, and the temperature is 95 in the cooling zone.
The temperature gradient during cooling is 0.255 ° C / cm.
Met.
この結果得られた繊維状成型物の表面には滑動性のある
薄い表面皮膜におおわれ、縦断面をみると、第3図に示
す通り、各フィラメントが中心軸と平行方向に整った繊
維状の組織になっていた。The surface of the fibrous molded product obtained as a result was covered with a thin surface film having a sliding property, and the longitudinal section of the fibrous molded product showed that the filaments were arranged in a direction parallel to the central axis as shown in FIG. It was an organization.
また、色調はスケソウタラすり身の白色をそのまま発揮
しむしろつやが加わったものであって、これを食べたと
ころ、風味、食感に優れていた。更に、これを第4図に
示す通りに一部のフィラメントをつかんで切り裂いたと
ころ、フィラメントの配列方向に全長にわたって、途中
で切れることはなく、容易に切り裂きができた。In addition, the color tone was the one that the white color of Alaska pollack surimi was displayed as it was, and rather gloss was added, and when this was eaten, the flavor and texture were excellent. Further, as shown in FIG. 4, when a part of the filament was grasped and cut into pieces, the pieces were easily cut along the entire length in the filament arrangement direction without being cut in the middle.
要するに、得られた成型物は褐変等の変色はなく、白味
の食調が十分にいかされ、高温加熱時の添加剤熱分解に
より発生する特有の異臭もなく、繊維感のあるソフトな
食感を有していた。In short, the obtained molded product has no discoloration such as browning, the whiteness of the food texture is sufficiently utilized, there is no peculiar offensive odor generated by thermal decomposition of additives during high temperature heating, and a soft food with a fiber feeling. Had a feeling.
比較のために、低糖植物蛋白質の代りに、澱粉、乾燥卵
白、高糖大豆蛋白質(糖類1.2%を含み、通常の分離
大豆蛋白)を3部づつ配合して、第1表の比較例1、
2、3の成型物を得た。かくして得られたものについて
比較したところ、第1表に示す結果を得た。For comparison, starch, dried egg white, and high sugar soy protein (normally isolated soy protein containing 1.2% of sugar) were mixed in 3 parts in place of the low sugar vegetable protein. 1,
A few moldings were obtained. When the thus obtained products were compared, the results shown in Table 1 were obtained.
以上の対比の結果、 食感においては、植物蛋白質を添加したものは、他の澱
粉、卵白を添加したものに較べて、植物蛋白質中の糖類
の含有量にかかわらず、きわめて優れた食感が保持でき
た。 As a result of the above comparison, in terms of texture, the one to which the plant protein was added had an extremely excellent texture compared to other starch and the one to which egg white was added, regardless of the content of sugars in the plant protein. I was able to hold it.
次に、臭いについてみると、卵白は熱分解による悪臭が
はげしく、製品となったのちにもフレーバーが悪い。こ
れに対し、澱粉や高糖の蛋白質のものは2軸エクストル
ーダ処理のときの熱分解によって悪臭が発生したが、製
品となったのちは悪臭が残らず、フレーバーは一応良好
であった。これに対し、低糖の蛋白質を添加した実施例
1は2軸エクストルーダ処理のときに悪臭がなく、製品
となったときにも、フレーバーは良好であった。Next, looking at the odor, egg white has a bad odor due to thermal decomposition, and has a poor flavor even after it is made into a product. On the other hand, a starch or a protein with high sugar produced a bad odor due to thermal decomposition during the biaxial extruder treatment, but after the product was made, the bad odor did not remain and the flavor was tentatively good. On the other hand, in Example 1 in which the low sugar protein was added, there was no bad odor during the biaxial extruder treatment, and the flavor was good even when the product was obtained.
次に、各製品について各フィラメントをとり出して、そ
れを引張って切断強度を求めた。この中で、比較例2は
卵白が添加されていることもあって620kg/mm2
の強度を示したが、澱粉の場合には350kg/mm2
の程度であり、植物蛋白質を配合した実施例1ならびに
比較例3はそれ以上の切断強度を示した。Next, each filament was taken out from each product and was pulled to determine the cutting strength. Of these, Comparative Example 2 had 620 kg / mm 2 because egg white was added.
The strength of the starch was 350 kg / mm 2 in the case of starch.
In Example 1 and Comparative Example 3 in which the plant protein was blended, the cutting strength was higher than that.
更に、比較例3と実施例1とを対比すると、実施例1で
は糖類が低いこともあって、切断強度は比較例3に較べ
て高い。Further, comparing Comparative Example 3 with Example 1, the cutting strength is higher than that of Comparative Example 3 because the sugar content of Example 1 is low.
また、魚介類肉質部が白味から成っているため、色調は
ハンター白色度として求め、2軸エクストルーダ処理の
間の変色度合を求めた。すなわち、澱粉や卵白を配合し
た比較例1ならびに2は白色度が高められる。しかし、
実施例1に配合されるのは、植物蛋白質であるのにも拘
らず、配合される植物蛋白質中には糖分が0.4以下し
か含まれていない。このため、実施例1の白色度は7
8.8であって、この値は、卵白を含む比較例2に近
く、白色度が最も高く発現できた。In addition, since the meat portion of seafood consists of whiteness, the color tone was determined as Hunter whiteness, and the degree of discoloration during the biaxial extruder treatment was determined. That is, the whiteness of Comparative Examples 1 and 2 in which starch and egg white are mixed is increased. But,
Despite being a plant protein that is blended in Example 1, the blended plant protein contains only 0.4 or less sugar. Therefore, the whiteness of Example 1 is 7
This value was 8.8, which was close to that of Comparative Example 2 containing egg white, and the whiteness was the highest.
実施例2. オキアミとイカの各可食部を実施例1の通り水晒し、脱
水、混練、擂潰してすり身をつくり、これに実施例1と
同様に食塩、澱粉、低糖植物蛋白を添加してゾル化し、
これを加熱してゲル化してから、チョッパ径2.0mm
を用いて粒状物にくだいた。Example 2. Each edible part of krill and squid was exposed to water as in Example 1, dehydrated, kneaded, and mashed to form a surimi, and salt, starch and low-sugar plant protein were added to this to form a sol in the same manner as in Example 1,
After heating and gelling this, chopper diameter 2.0mm
Use to cut into granules.
これを実施例1と同じ条件で第6図に示す製造装置で処
理し、第3図に示す構造の繊維状成型物を得た。この繊
維状成型物は実施例1と同様に2軸エクストルーダで全
く褐変等の変色することなくかつ殆んど臭気も発生する
ことなく、製品が得られた。This was treated with the manufacturing apparatus shown in FIG. 6 under the same conditions as in Example 1 to obtain a fibrous molded product having the structure shown in FIG. Similar to Example 1, this fibrous molded product was a biaxial extruder with no discoloration such as browning and almost no odor, and a product was obtained.
実施例3. イトヨリの可食部を実施例1と同様に水晒し、脱水し、
これに重量比で5部のソルビット0.2部のりん酸塩を
加えてから混練擂潰してすり身をつくり凍結した。この
冷凍すり身を解凍した後このすり身に重量比で0.5部
の食塩と1部の澱粉と3部の低糖植物蛋白(実施例1と
同じもの)を加え、サイレントカッターでよく混練して
ゾル化した。Example 3. Exposing the edible portion of Itoyori to water as in Example 1 and dehydrating it.
To this, 5 parts by weight of sorbit (0.2 parts by weight of phosphate) was added, and the mixture was kneaded and crushed to prepare a ground meat and frozen. After thawing the frozen surimi, 0.5 parts by weight of salt, 1 part of starch and 3 parts of low sugar vegetable protein (the same as in Example 1) were added to the surimi and kneaded well with a silent cutter to prepare a sol. Turned into
このゾル化物は水分が73重量%も含有するものであっ
たが、このゾル状物をそのまま第6図に示す製造装置の
2軸エクストルーダに供給し、原料供給量35kg/
h、スクリュウ軸の回転数175rpm、円筒状のバレ
ルの中間温度170℃、先端のバレル吐出口の温度22
0℃の条件で処理し冷却ゾーンにおいては温度勾配0.
325℃/cmで95℃まで冷却した。This sol-form contained 73% by weight of water, but this sol-form was directly supplied to the twin-screw extruder of the manufacturing apparatus shown in FIG. 6, and the raw material supply amount was 35 kg /
h, rotation speed of screw shaft 175 rpm, intermediate temperature of cylindrical barrel 170 ° C., temperature of barrel barrel outlet 22
The treatment was carried out under the condition of 0 ° C., and a temperature gradient of 0.
It was cooled to 95 ° C at 325 ° C / cm.
この結果、第2図に示すように、表面が薄い表面皮膜に
おおわれていたが、縦断面をみると、 第5図に示す各フィラメントが半径方向斜めに指向した
成型物であった。As a result, as shown in FIG. 2, the surface was covered with a thin surface film, but when viewed in a longitudinal section, each filament shown in FIG. 5 was a molded product in which the filaments were oriented obliquely in the radial direction.
この成型物の一部をもって引き裂いたところ、フィラメ
ントは斜めの半径方向に引き裂かれた。When a part of this molded product was torn, the filament was torn in an oblique radial direction.
成型物は、褐変等に変色することなく白色がいかされ、
悪臭も残さず、2軸エクストルーダの処理の時にも、温
度が220℃以上に高められるのにも拘らず、変色する
ことなく、悪臭も発生しなかった。The molded product has a white color without discoloration such as browning,
No bad odor was left, and even when the twin-screw extruder was treated, the temperature was raised to 220 ° C. or higher, but no discoloration occurred and no bad odor was generated.
<発明の効果> 以上詳しく説明した通り、本発明方法は、魚介類練り肉
原料を2軸エクストルーダにより繊維状成型物を製造す
る方法であって、魚介類練り肉の中には、糖分をほとん
ど含まない低糖植物蛋白質が配合されるため、2軸エク
ストルーダ処理のときに、褐変等の変色や臭気がなく、
良好なフレーバーを有する成型品が得られる。<Effects of the Invention> As described in detail above, the method of the present invention is a method for producing a fibrous molded product from a fish meat paste raw material using a twin-screw extruder. Since it contains low-sugar vegetable protein that does not contain it, there is no discoloration such as browning or odor during biaxial extruder treatment.
A molded product having a good flavor is obtained.
また、この成型物は、2軸エクストルーダで高温で保持
して溶融してから、その後、上記冷却条件で徐冷して6
0〜110゜まで冷却するため、蛋白分子は一定方向に
配向し、繊維感のあるソフトな食感を有し、その上、各
フィラメントの切断強度の大きい加工食品が提供でき
る。Further, this molded product was held at a high temperature in a twin-screw extruder and melted, and then slowly cooled under the above-mentioned cooling conditions.
Since it is cooled to 0 to 110 °, the protein molecules are oriented in a certain direction, have a soft texture with a fibrous texture, and moreover, a processed food having a large breaking strength of each filament can be provided.
第1図は本発明方法を実施する際に用いられる装置の一
例を示す縦断面図、第2図は本発明方法によって製造さ
れた魚介類の繊維状成型物の一例の斜視図、第3図は第
2図の矢印A−A方向から切断した縦断面を示す断面
図、第4図は第3図に示す繊維状魚介類練り製品のうち
のフィラメントを一つの方向に引き裂いたときを示す説
明図、第5図は本発明の他の実施例に係る魚介類の繊維
状成型物の断面図、第6図は本発明方法を実施する際に
用いられる装置の一例を示す縦断面図である。 符号1……バレル 2、3……スクリュウ 4……バレルダイ 5……2軸エスクトルーダ 8、9……冷却ゾーン 21、31……スクリュウ 22、32……フロックナット 41……吐出口 61、62……分岐チューブ 71、72……送給ポンプ 84、94……給水管 85、95……排水管FIG. 1 is a vertical cross-sectional view showing an example of an apparatus used for carrying out the method of the present invention, FIG. 2 is a perspective view of an example of a fibrous molded product of seafood produced by the method of the present invention, and FIG. 2 is a cross-sectional view showing a vertical cross section cut in the direction of arrow AA in FIG. 2, and FIG. 4 is an explanatory view showing a case where the filament of the fibrous seafood kneaded product shown in FIG. 3 is torn in one direction. 5 is a cross-sectional view of a fibrous molded seafood product according to another embodiment of the present invention, and FIG. 6 is a vertical cross-sectional view showing an example of an apparatus used for carrying out the method of the present invention. Reference numeral 1 ... Barrel 2, 3 ... Screw 4 ... Barrel die 5 ... 2-axis escutruder 8, 9 ... Cooling zone 21, 31 ... Screw 22, 32 ... Flock nut 41 ... Discharge port 61, 62 ... … Branching tubes 71, 72 …… Feeding pumps 84,94 …… Water supply pipes 85,95 …… Drainage pipes
───────────────────────────────────────────────────── フロントページの続き (72)発明者 寺嶋 正彦 大阪府大阪市城東区諏訪4―22―14 (56)参考文献 特開 昭62−171657(JP,A) 特開 昭49−30557(JP,A) 特開 昭55−48353(JP,A) ─────────────────────────────────────────────────── ─── Continuation of front page (72) Inventor Masahiko Terashima 4-22-14 Suwa, Joto-ku, Osaka City, Osaka Prefecture (56) References JP-A-62-171657 (JP, A) JP-A-49-30557 (JP) , A) JP-A-55-48353 (JP, A)
Claims (1)
で処理するに際し、この魚介類練り肉内に糖成分0.4
重量%以下を含む低糖植物蛋白質0.5〜20重量添加
混練して、前記2軸エクストルーダの先端で温度150
〜260℃に保って処理し、その後、冷却ゾーンで0.
05〜0.35℃/cmの温度勾配をつけて60〜11
0℃に冷却して、繊維状成型物を製造することを特徴と
する魚介類の繊維状成型物の製造方法。1. When processing a raw material of a fish meat paste with a twin-screw extruder, 0.4 parts of sugar are contained in the fish meat paste.
0.5 to 20% by weight of a low-sugar vegetable protein containing less than 1% by weight is added and kneaded, and the temperature is set to 150 at the tip of the biaxial extruder.
Processed by keeping at ~ 260 ° C, then 0.
60-11 with a temperature gradient of 05-0.35 ° C / cm
A method for producing a fibrous molded product of seafood, which comprises cooling to 0 ° C. to produce a fibrous molded product.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2265579A JPH0646929B2 (en) | 1990-10-03 | 1990-10-03 | Method for producing fibrous molded seafood |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2265579A JPH0646929B2 (en) | 1990-10-03 | 1990-10-03 | Method for producing fibrous molded seafood |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH04141069A JPH04141069A (en) | 1992-05-14 |
JPH0646929B2 true JPH0646929B2 (en) | 1994-06-22 |
Family
ID=17419085
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2265579A Expired - Fee Related JPH0646929B2 (en) | 1990-10-03 | 1990-10-03 | Method for producing fibrous molded seafood |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH0646929B2 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2013061892A1 (en) * | 2011-10-26 | 2013-05-02 | 日本水産株式会社 | Method for producing feed or food |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS519820B2 (en) * | 1972-07-14 | 1976-03-30 | ||
JPS5548353A (en) * | 1978-10-02 | 1980-04-07 | Ajinomoto Co Inc | Production of soybean protein |
JPS62171657A (en) * | 1986-01-22 | 1987-07-28 | Tech Res Assoc Extru Cook Food Ind | Production of protein processed food ingredient |
-
1990
- 1990-10-03 JP JP2265579A patent/JPH0646929B2/en not_active Expired - Fee Related
Cited By (4)
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---|---|---|---|---|
WO2013061892A1 (en) * | 2011-10-26 | 2013-05-02 | 日本水産株式会社 | Method for producing feed or food |
CN103929983A (en) * | 2011-10-26 | 2014-07-16 | 日本水产株式会社 | Method for producing feed or food |
JPWO2013061892A1 (en) * | 2011-10-26 | 2015-04-02 | 日本水産株式会社 | Production method of feed or food |
JP2017176179A (en) * | 2011-10-26 | 2017-10-05 | 日本水産株式会社 | Method for producing feed or food |
Also Published As
Publication number | Publication date |
---|---|
JPH04141069A (en) | 1992-05-14 |
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