JPS5988065A - Preparation of food raw material composed of edible bone and marrow - Google Patents
Preparation of food raw material composed of edible bone and marrowInfo
- Publication number
- JPS5988065A JPS5988065A JP57196247A JP19624782A JPS5988065A JP S5988065 A JPS5988065 A JP S5988065A JP 57196247 A JP57196247 A JP 57196247A JP 19624782 A JP19624782 A JP 19624782A JP S5988065 A JPS5988065 A JP S5988065A
- Authority
- JP
- Japan
- Prior art keywords
- additive
- fat
- marrow
- soybean lecithin
- edible
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
先願の昭和５０年特許願第０５８０６１号はブロイラー
のネック付胴体の摩砕加工食材の製造法である。同法の
基礎的原理と処方で、然も同工程によって鶏以外の鳥獣
や魚類等の可食ポン並びにマローからの食材製造を拡張
適用するものである。DETAILED DESCRIPTION OF THE INVENTION The earlier patent application No. 058061 filed in 1975 is a method for producing a processed food material prepared by grinding a broiler necked body. The basic principles and prescriptions of the same method can be extended to the production of foodstuffs from edible birds and animals other than chickens and fish, as well as from marrow.
即ち鶏以外である、アヒル、七面鳥等の鳥類や生類、豚
類、羊類、鳥類、クサイ等の家畜類及び鰻、鮭、鱒、鱈
、鯨等の魚類の可食ポン並びにマローの大きいものは剪
断機をもって２ａ位の大きさに破砕し、次亜塩素酸ソー
ダ（１００Ｐ、Ｐ、Ｍ以下）液で浸漬消毒洗浄した後荒
割りから粗砕工程数回繰り返えし骨質等をｌｓ＋＋＋〜
５鰭程度になった粗砕工程において選択せる添加物（Ａ
）を均一に混合した後、主成分である蛋白質等が熱変質
しない温度の条件下で精密摩砕機によって５ミクロン以
下の超微粒子となし、１５°Ｃ以下の低温水にて浸漬撹
拌洗浄し、これを適切なる水分に脱水分離することによ
って脱血、脱脂したものに選択せる添加物（Ｂ）を均一
に混合し後、リンゴ酸又は乳酸或いはこれらの適量混合
液を添加し有害菌の繁殖防止と品質保存向上の目的をも
って゛Ｅｌ値５．３〜６程度に調整することによってド
リップのないペースト状のみんちの食材が製造できる。In other words, birds other than chickens such as ducks and turkeys, livestock such as pigs, sheep, birds, and fish, and edible fish such as eel, salmon, trout, cod, and whale, as well as large mallow fish. Crush it to a size of about 2A with a shearer, immerse it in sodium hypochlorite (100P, P, M or less), disinfect and wash it, and then repeat the rough cracking and coarse crushing process several times to remove bone material etc.
Additives (A
) are mixed uniformly, the particles are crushed into ultrafine particles of 5 microns or less using a precision grinder at a temperature that does not cause thermal denaturation of the main components, such as proteins, and washed by immersion stirring in low-temperature water of 15°C or less. This is dehydrated and separated into an appropriate amount of water to remove blood and fat, and after uniformly mixing the additive (B) of your choice, malic acid or lactic acid, or an appropriate amount of a mixture thereof, is added to prevent the growth of harmful bacteria. By adjusting the El value to about 5.3 to 6 with the aim of improving quality preservation, it is possible to produce a paste-like food product with no drips.
長期保存する場合はこれを凍結する。If you want to store it for a long time, freeze it.
更に必要に応じて凍結乾燥又は熱風乾燥すると粉末状の
食材とすることもできる素材の製造法である。Furthermore, if necessary, the material can be freeze-dried or hot-air-dried to produce a powdered food material.
選択せる添加物（Ａ）とは大豆レシチン等の燐脂質をＰ
、Ｈ値１０程度のアルカリ性水溶液に共溶せしめて乳化
させたものは脂油質とは容易に融解離する特性を活用し
、水洗時の脱脂と共に脱血を容易ならしめるのである。Selectable additives (A) include phospholipids such as soybean lecithin.
The emulsified product co-dissolved in an alkaline aqueous solution with an H value of about 10 takes advantage of its property of easily melting and separating from fat and oil, making it easier to degrease and remove blood during washing with water.
選択せる添加物（Ｂ）は、大豆レシチンの水溶液を均一
化したものである。The additive (B) that can be selected is a homogenized aqueous solution of soybean lecithin.
原発用及び本発明の基礎的原理である微粒化の摩砕加工
において必要ならば他の添加物との併用又は単用は可能
にして自由である。If necessary, it can be used in combination with other additives or used alone in the grinding process for nuclear power generation and atomization, which is the basic principle of the present invention.
瓜 追加の関係
上述した如く、先願のブロイラーのネック性用ガラの摩
砕加工による食材の製造法と全くその基礎的原理によっ
て処方も又同じ工程によって他の鳥獣や魚類等の可食ボ
ン並びにマローを拡張適用製造してできた食材を脱脂し
低脂肪分とし、更に有機酸類をもってＰ、Ｈ値を調整改
良するものである。Additional Relationships As mentioned above, based on the previous application's method for producing food ingredients by grinding broiler neck shells and its basic principles, the formulation can also be used to produce edible bongs for other birds, animals, fish, etc. using the same process. Food products made by expanding the use of mallow are degreased to reduce fat content, and the P and H values are adjusted and improved using organic acids.
５、適用効果
現在捷でかえりみられなかったこれ等の可食ボン並びに
マローは本発明の製造法によって蛋白源は申すまでもな
く、バランスのおれた天然力ルシウムや、マロー即ち骨
髄質的に含有する、コンドロイチン硫酸及びブロクロン
酸等の供給源ともなる。斯くの如く栄養分豊富なる、ボ
ン並びマローは本発明製造法によってできた良材は冷凍
食品や惣菜、練製品に肉として添加したり、乾燥粉末化
、或いは顆粒化してスープ、ふりかけ等にとその利用法
は拡張できる貴重で然も安価な素材である。5. Application effect These edible bongs and mallow, which have not been seen in the past, are produced by the production method of the present invention, which not only provides a protein source but also contains unbalanced natural lucium and mallow, that is, bone marrow. It also serves as a source of chondroitin sulfate, brocuronic acid, etc. The high-quality bon-jumallows produced by the production method of the present invention, which are rich in nutrients, can be added as meat to frozen foods, side dishes, and paste products, or can be dried and powdered or granulated for use in soups, furikake, etc. Law is a valuable but inexpensive material that can be expanded upon.
猶商品価値のあるボン、マローの粒度的には５ミクロン
以下に管理された製品を指す。In terms of particle size, it refers to products that are controlled to have a particle size of 5 microns or less, but still have commercial value.
実施例１
七面鳥のネック性用ガラのボン並びマローからの食材製
造法。Example 1 Method for producing foodstuffs from bong-lined mallows for turkey necks.
予めＰ、Ｈ値９としたアルカリ性水溶液５１に大豆レシ
チン１． ＯＫｌ＋を溶解して精密摩砕機Ｋかけて均一
化したものを添加物（Ｎとした。Soybean lecithin 1. The additive (N) was obtained by dissolving OKl+ and homogenizing it by applying a precision grinder K.
又水５１に大豆レシチン１．０に９を溶解して精密摩砕
機にかけて均一化したものを添加物（Ｂ）とした。Additive (B) was prepared by dissolving soybean lecithin 1.0 and 9 in water 51 and homogenizing the solution by applying a precision grinder.
これを七面鳥の脱毛した屠体を解体し不可食部の頭、足
部、内臓部を除去し、可食部の精肉等を採集したあとの
残余であるネック付七面鳥の胴ガラ１００ Ｋｇを２ａ
〜３国程度の大きさに切断し、次亜塩素酸ソーダ（９０
Ｐ、 Ｐ。After dissecting the dehaired turkey carcass, removing the inedible parts such as the head, legs, and internal organs, and collecting the edible meat, etc., 100 kg of the necked turkey carcass was 2 a.
Cut into pieces the size of ~3 countries, and add sodium hypochlorite (90
P, P.
Ｍ）液に約１時間浸漬洗浄消毒したものをキオッノ曵−
粗砕機にかけ、これに前記添加物（Ａｌを均一に混合し
たものを粗砕みんちとする。M) After being immersed in the solution for about 1 hour to be cleaned and sterilized,
The mixture is passed through a coarse crusher, and the additive (Al) is uniformly mixed therein to make coarsely crushed mince.
これを零下１５°Ｃ程度の冷凍室内で精密摩砕機をも保
冷しつ＼摩砕することによって七面鳥の可食ボン並び骨
格の内部即ち骨髄質と軟骨及び筋をも完全にザラツキの
ない超微粒化されたペーストみんちが９７．６−製造で
きたこれを水温１５°Ｃで２００／の水に浸漬撹拌洗浄
し後遠心分離機にて脱水し、添加物（Ｂｌを均一に混合
した後リンゴ酸２００−Ｃｅ乳酸１１０ｃｃの混合液を
もってＰ、Ｈ値５７に調整して水分７１．２％で７８．
２ Ｋ９の低脂肪のペースト状みんちが製造できた。長
期保存のためこれを１０に９冷凍板４枚４ｏ−凍結し、
残りのペーストみんちを凍結乾燥したら８．．２Ｋｓ＋
の粉末状食材が製造でき捷した。By grinding this in a freezing room at -15°C while keeping it cool with a precision grinder, the edible turkey bong and the inside of the bone marrow, cartilage, and muscle are completely ground into ultra-fine particles without any roughness. 97.6 - The resulting paste was immersed in 200% water at a temperature of 15°C, washed with stirring, dehydrated in a centrifuge, and mixed with additives (Bl) uniformly. A mixed solution of 110 cc of acid 200-Ce lactic acid was adjusted to a P and H value of 57, and the water content was 71.2% and 78.
2 K9 low-fat paste-like mince was produced. For long-term storage, freeze this on 4 frozen plates at 4 o'clock.
8. Freeze-dry the remaining paste minchi. ．． 2Ks+
Powdered foodstuffs were produced and crushed.
よって、脱血、脱脂の水洗する前のペースト状で素材と
して使用するか、或いは水洗いして脱脂、脱血した低脂
肪としたみんちを素材として使用するか、又は乾燥して
粉末状にするかはその使用する目的によって製造工程は
自由である。低脂肪みんちにした場合の実施分析値は次
記の通りであった。Therefore, it can be used as a material in the form of a paste before being washed with blood and degreased, or it can be used as a material with low-fat mince that has been washed with water and degreased and blood has been removed, or it can be dried and made into a powder. The manufacturing process is free depending on the purpose of use. The analyzed values when using low-fat minced meat were as follows.
品名 水分 蛋白質
七面鳥みんち ７２％ １５．４％脂肪 灰分
糖質
５．２％ ７．０％ ０．２％
備考 脱脂以前のみんちの脂肪分は平均して１４％〜１
６％であります。Product Name Moisture Protein Turkey Mince 72% 15.4% Fat Ash Content Carbohydrate 5.2% 7.0% 0.2% Notes The average fat content of mince before skimming is 14% to 1
It is 6%.
実施例２ 豚のボン並びにマローからの食材製造法。Example 2 A method for producing ingredients from pork bongs and mallow.
実施例１の場合と同様に欠配のような添加物を用意する
。Similar additives as in Example 1 are prepared.
添加物（Ａ） Ｐ、Ｈ値９としたアルカリ性水溶液５
Ｉ！に大豆レシチン１，０に７を溶解して精密摩砕機に
かけて均一化した。Additive (A) Alkaline aqueous solution with P and H values of 9 5
I! Soybean lecithin 1,0 and 7 were dissolved and homogenized using a precision grinder.
添加物（Ｂ） 水５／に大豆レシチン１．０ Ｋ９を
溶解して精密摩砕機にかけて均一化した。Additive (B) Soybean lecithin 1.0 K9 was dissolved in 5 parts water and homogenized using a precision grinder.
屠殺解体後残余であるボン並に足部のツメを除去した骨
格を解体直ちに１００にりをクラッシャーで２ａ程度の
大きさに荒割りし、次亜塩素酸ソーダ（９５Ｐ、Ｐ、Ｍ
）液に１時間程、浸漬消毒洗浄したものを更にキオッ
パー粗砕機にかけ０．３ｆｉ程度に粗砕したものに添加
物（Ａ）を均一に混合したものを粗砕みんちとするこれ
を零下１５°Ｃ程度の冷凍室内で摩砕機をも保冷しつ＼
摩砕機を２回通すことによって５ミクロン以下の超微粒
化されたザラツキのないペースト状のボークみんちにな
りましたこれにリンゴ酸２００ＣＣと乳酸１８０ｃｃの
混合液をもってＰ、 Ｈ値５．６に調整して１０７６り
製造できた。Immediately after disassembling the skeleton with the nails of the legs removed, which are left over after slaughtering and dissecting the carcass, 100 pieces of glue were roughly cut into pieces of about 2A in size using a crusher, and then crushed with sodium hypochlorite (95P, P, M).
) for about 1 hour, sterilized and washed, and then passed through a Kiopper crusher to crush it to about 0.3 fi.Additive (A) was evenly mixed into the crushed mince. The grinder can also be kept cold in a freezing room with a temperature of about C.
By passing it through the grinder twice, it became ultra-fine grains of less than 5 microns and became a smooth paste-like Bork Minchi. A mixture of 200 cc of malic acid and 180 cc of lactic acid was added to this to give a P and H value of 5.6. After making adjustments, we were able to manufacture 1076 units.
その製品の実施分析値は次の通りであった。The analytical values of the product were as follows.
品名 水分 蛋白質
ボークみんち ７６．２％ １０．０％脂質
灰分 カルシウム
１０、５ ％１．３ ％２３１ ＋ｖ％猶必要ならば実
施例１と同様同工捏において脱脂、脱血を行い添加物（
Ｂ）を添加後、有機酸類をもってＰ、Ｈを調整して低脂
肪ボークみんち並びに乾燥して粉末状にすることは可能
であり自由である。Product Name Moisture Protein Bork Minchi 76.2% 10.0% Fat
Ash content Calcium 10.5% 1.3% 231 +v%
After adding B), it is possible and free to adjust P and H using organic acids to make low-fat Bork Minchi and dry it into a powder.
実施例３ うなぎのボン並びにマロからの食材製造。Example 3 Production of ingredients from eel bons and mallow.
予めＰ、Ｈ値ＩＯにしたアルカリ性水溶液２５１に大豆
レシチン５００ｙを溶解して精密摩砕機にかけて均一化
したものを添加物（Ａ）とした。Additive (A) was prepared by dissolving soybean lecithin 500y in an alkaline aqueous solution 251 which had been adjusted to P and H values IO in advance and homogenizing it by applying a precision grinder.
又水２，５１に大豆レシチン５００ｙを溶解して精密摩
砕機にかけて均一化したものを添加物（Ｂｌとした。In addition, 500 y of soybean lecithin was dissolved in 2.5 parts of water and homogenized using a precision grinder, which was used as an additive (Bl).
うなぎの内臓、頭、尾部と精肉部を選別採集した残余の
骨部５０ ＫＦを２ａ〜３国程度に剪断し、次亜塩素酸
ソーダ（１００Ｐ、Ｐ、Ｍ）液にて約３０間浸漬消毒洗
浄したものをキオッノ（−にて０．３ ｆｉ程度に粗砕
したものに添加物（Ａ）を均一に混合したものを零下１
５°Ｃ程度の冷凍室内で摩砕機をも保冷しつ＼摩砕した
ものにリンゴ酸１ｏｏｃｃと乳酸５００Ｃの混合液にて
Ｐ、Ｈ値６に調整し、それに添加物（Ｂ）を均一に混合
して、う々ぎのペースト状みんち５１、８ Ｋｇ製造で
きた。The remaining bones of 50 KF, which were collected from the internal organs, head, tail, and meat part of the eel, were sheared into 2A to 3 pieces and sterilized by immersion in sodium hypochlorite (100P, P, M) solution for about 30 minutes. The washed material was coarsely crushed to about 0.3 fi at Chionno (-), and the additive (A) was mixed uniformly with it.
While keeping the grinder cool in a freezer room at about 5°C, adjust the P and H values to 6 with a mixture of 100cc of malic acid and 500C of lactic acid to the ground product, and add additive (B) uniformly to it. By mixing, 51.8 kg of minced eel paste was produced.
必要によっては実施ｌの工程と同様低脂肪みんち又は粉
末−することも可能で自由である実施例４
鮭のボン並びにマローからの食材製造。If necessary, it is possible to use low-fat minced meat or powder as in the process of Example 1. Example 4 Production of food ingredients from salmon bones and mallow.
予め、Ｐ、Ｈ値ＩＯにしたアルカリ性水溶液に大豆レシ
チン１．０ Ｋｇを溶解して精密摩砕機にかけて均一化
したものを添加物（７９とした。Additive (79) was obtained by dissolving 1.0 kg of soybean lecithin in an alkaline aqueous solution whose P and H values were adjusted to IO and homogenizing it by applying a precision grinder.
又水５１に大豆レシチン１．０ Ｋｇを溶解して精密摩
砕機にかけて均一化したものを添加物（Ｂ）とする。Additive (B) is obtained by dissolving 1.0 kg of soybean lecithin in water 51 and homogenizing the solution by applying a precision grinder.
鮭の内臓、頭、尾部を除去し、円部を採集後の残余であ
るボンｌ ＯＯＫ９を２ｃｍ＋程度に剪断したものを次
亜塩素酸ソーダ液（１００Ｐ、 Ｐ。After removing the internal organs, head, and tail of the salmon and collecting the round part, BonlOOK9, which is the remainder, was sheared into pieces of about 2 cm+ and soaked in a sodium hypochlorite solution (100P, P.
Ｍ）に約３０分間浸漬消毒洗浄し水を切ったものを第１
キオソパー粗砕機にかけて２闘程度に粗砕し、第２キオ
ッー曵−で０．１ ｍ程度に粗砕したものに添加物（Ｎ
を均一に混合したものを粗砕みんちとする。これを零下
１５°Ｃ程度の冷凍室内で、摩砕機をも保冷しつ＼第１
摩砕機にかける。この際鮭のボンの硬度が高いので摩砕
面の摩砕熱上昇防ＩＥするため粗砕みんちと共に冷水を
補給しつ＼摩砕して５０メツシュ程度となったものを第
２摩砕機を通して５ミクロン以下に超微粒化となし、温
５度５°Ｃの冷水２００１に浸漬撹拌洗浄して遠心分離
機にかけて脱水分離し、リンゴ酸２００田乳酸２００ｃ
ｃの混合液にてＰ、Ｈ値５，８としこれに添加物（Ｂ）
を均一に混合して鮭ペースト状みんちが水分７６％で１
０３に９製造できた１０に９冷凍板５枚長期保存の目的
のため凍結残りの５８１’ｌを凍結乾燥してｌ １．０
８ ＫＦの粉末食材ができました。M) for about 30 minutes, sterilized, washed and drained.
It was coarsely crushed to about 2 mm using a Kiosopar crusher, and then crushed to about 0.1 m by a second Kiospar crusher, and then an additive (N) was added.
A uniform mixture of these is used as coarsely ground mince. Store this in a freezing room at around -15°C while keeping the grinder cold.
Put it in a grinder. At this time, since the salmon bong has a high hardness, in order to prevent the heat of the grinding from increasing on the grinding surface, cold water is supplied along with the coarsely ground mince, and the material that has been ground to about 50 mesh is passed through the second grinder. Ultra atomized to 5 microns or less, immersed in cold water 2001 at a temperature of 5 degrees Celsius, washed with stirring, and dehydrated using a centrifuge to separate malic acid 200 c and lactic acid 200 c
P and H values are set to 5.8 in the mixed solution of c, and additive (B) is added to this.
Mix evenly to make salmon paste minchi with a moisture content of 76%.
9 frozen plates were produced in 2003. 5 frozen plates were made in 10. For long-term storage, the remaining 581'l was freeze-dried to 1.0 liters.
8 KF powdered ingredients are now ready.
以上
手続補正書
昭和５８年３月９ 日
Ｌ 事件の表示 昭和５７年特許願第１９６２４７号
２、発明の名称 奇警シンＶびにマローのＸＭＭＩｉ
が３゜補正をする者
事件との関係 特許出願人
住 所 ジ°浩讐ｉ冨２′］！″３８゛蕃７
背４、補正命令の日付 昭和５８年２月２２日５、補
正の対象 明細書（全文）
６、補正の内容 別細の通シ
明 細 書
Ｌ 発明の名称
可食ボン並びにマローの食材製造法。Procedural amendment filed March 9, 1980 L Case description 1982 Patent Application No. 196247 2 Title of invention Kikei Shin V and Marrow's XMMIi
3゜Relationship with the case of the person making the amendment Patent applicant's address ji°浩eni冨2']! ″38゛蕃7
Back 4. Date of amendment order February 22, 1980 5. Subject of amendment Specification (full text) 6. Contents of amendment Separate detailed statement Document L Name of invention Method for producing edible bongs and mallow foodstuffs .
２、特許請求の範囲
本発明は鳥獣及び魚類等の可食ボン並びにマローの粗砕
工程において特選し得た食品添加物を均一に混合したも
のを、これの主成分の不変質許容内温度条件下において
精密摩砕機によって超微粒化し、次に適任温水にて浸漬
後水洗いし、適切なる水分に脱水分離することの工程に
よシ、脱血、脱脂を行ない、これに再度選択せる添加物
を混和後、有機酸類をもってＰ、Ｈ値を調整した、ペー
スト状の低脂肪みんちとなし凍結する。2. Scope of Claims The present invention provides edible bongs for birds, animals, fish, etc. and a uniform mixture of food additives specially selected in the process of coarsely crushing mallow, under acceptable temperature conditions in which the main components remain unchanged. At the bottom, it is ultra-finely pulverized using a precision grinder, then immersed in suitable hot water, washed with water, dehydrated and separated to an appropriate moisture content, removed from blood, and degreased. After mixing, the P and H values are adjusted using organic acids, and the mixture is frozen into a paste-like low-fat mince.
更に必要に応じては凍結乾燥又は熱風乾燥を行って粉末
状とする食材の製造法。A method for producing foodstuffs that is further freeze-dried or hot air-dried to form a powder, if necessary.
３、発明の詳細な説明
先願の昭和５０年特許願第０５３０６１号は製造法であ
る。同法の基礎的原理と処方で、然も同工程によって鶏
以外の鳥獣や魚類等の可食ボン並びにマローからの食材
製造を拡張適用するものである。3. Detailed description of the invention The earlier patent application No. 053061 filed in 1975 is a manufacturing method. The basic principle and prescription of the same method can be extended to the production of foodstuffs from edible birds and fish other than chickens, as well as from mallows, using the same process.
即ち鶏以外である、アヒル、七面鳥等の鳥類や生類、豚
類、羊類、鳥類、ウサギ等の家畜類及び鰻、鮭、鱒、鱈
、鯨等の魚類の可食ボン並びにマローの大きいものは剪
断機をもって適当なる大きさに破砕し、次亜塩素酸ソー
ダ（ｌ Ｑ Ｑ Ｐ、Ｐ０Ｍ以下）液で浸漬消毒洗浄し
た後荒割シから粗砕工程数回繰シ返えし骨質等を１＋＋
＋ｍ〜５１１ｇｎ程度になった粗砕工程において選択せ
る添加物（Ａ）を均一に混合した後、主成分である蛋白
質等が熱変質しない温度の条件下で精密摩砕機によって
５ミクロン以下の超微粒子となし、１５℃以下の低温水
にて浸漬攪拌洗浄し、これを適切なる水分に脱水分離す
ることによって脱血、脱脂したものに選択せる添加物（
Ｂ）を均一に混合し後、リンゴ酸有害菌の繁殖防止と品
質保存向上の目的をもってＰ、Ｈ値５，３〜６程度に調
整することによってドリップのないペースト状のみんち
の食材が製造できる。長期保存する場合はこれを凍結す
る。In other words, birds other than chickens such as ducks and turkeys, livestock such as pigs, sheep, birds, and rabbits, and edible fish such as eel, salmon, trout, cod, and whale, as well as large mallows. The material was crushed into appropriate sizes using a shearer, immersed in sodium hypochlorite (lQQP, P0M or less), sterilized and washed, and then the coarse crushing process was repeated several times to remove bone material, etc. 1++
After uniformly mixing the additive (A) that can be selected in the coarse crushing process, which has a particle size of approximately +m to 511 gn, ultrafine particles of 5 microns or less are processed using a precision grinder at a temperature that does not cause heat denaturation of the main ingredients, such as proteins. Additives (
After uniformly mixing B), by adjusting the P and H values to around 5.3 to 6 with the aim of preventing the proliferation of malic acid harmful bacteria and improving quality preservation, it is possible to produce a paste-like food ingredient without dripping. . If you want to store it for a long time, freeze it.
更に必要に応じて凍結乾燥又は熱風乾燥すると粉末状の
食材とすることもできる素材の製造法である。Furthermore, if necessary, the material can be freeze-dried or hot-air-dried to produce a powdered food material.
選択せる添加物（Ａ）とは大豆レシチン等の燐脂質をＰ
、Ｈ値１０程度のアルカリ性水溶液に共溶せしめて乳化
させたものは脂油質とは容易に融解離する特性を活用し
、水洗時の脱脂と共に脱血を容易ならしめるのである。Selectable additives (A) include phospholipids such as soybean lecithin.
The emulsified product co-dissolved in an alkaline aqueous solution with an H value of about 10 takes advantage of its property of easily melting and separating from fat and oil, making it easier to degrease and remove blood during washing with water.
選択せる添加物（Ｂ）は、大豆レシチンの水溶液を均一
化したものでるる。The additive (B) that can be selected is a homogenized aqueous solution of soybean lecithin.
原発間及び本発明の基礎的原理である微粒化の摩砕加工
において必要ならば他の添加物との併用又は単用は可能
にして自由である。If necessary, it can be used alone or in combination with other additives in the milling process for atomization, which is the basic principle of the present invention.
更に本発明の効用とその実施例を列記する。Furthermore, effects of the present invention and examples thereof will be listed.
現在までかえシみられなかったこれ等の可食ボン並びに
マローは本発明の製造法によって蛋白源は申すまでもな
く、バランスのとれた天然カルシウムや、マロー即ち骨
髄室内に含有する、コンドロイチン硫酸及びブロクロン
酸等の供給源ともなる。斯くの如く栄養分豊富なる、ボ
ン並びマローは本発明製造法によってできた食材は冷凍
食品や惣菜、練製品に肉として添加したり、乾燥粉末化
、或いは顆粒化してスープ、ふシかけ等にとその利用法
は拡張できる。These edible bongs and mallows, which have not been replaced until now, are produced by the production method of the present invention, which not only provides a protein source but also contains well-balanced natural calcium, chondroitin sulfate and It also serves as a source of brocuronic acid, etc. The foodstuffs produced by the production method of the present invention, such as the nutrient-rich bonsai mallow, can be added as meat to frozen foods, side dishes, and paste products, or can be dried and powdered or granulated to make soups, fushikake, etc. Its usage can be extended.
実施例１
七面鳥のネック性用ガラのボン並びマローからの食材製
造法。Example 1 Method for producing foodstuffs from bong-lined mallows for turkey necks.
予めＰ、Ｈ値９としたアルカリ性水溶液５ｔに大豆レシ
チンＬＯＫｆを溶解して精密摩砕機にかけて均一化した
ものを添加物（Ａ）とした。Additive (A) was prepared by dissolving soybean lecithin LOKf in 5 tons of an alkaline aqueous solution whose P and H values were set to 9 in advance, and homogenizing the solution by applying a precision grinder.
又水５ｔに大豆レシチンＬＯＫｆを溶島して精密摩砕機
にかけて均一化したものを添加物（Ｂ）とした。Additive (B) was prepared by dissolving soybean lecithin LOKf in 5 tons of water and homogenizing it by applying a precision grinder.
これを七面鳥の脱毛した屠体を解体し不可食部の頭、足
部、内臓部を除去し、可食部の精肉等を採集したあとの
残余であるネック付七面鳥の胴ガラ１００Ｋｇを２Ｃ１
１〜３Ｃｌ＋程度の大きさに切断し、次亜塩素酸ソーダ
（９９Ｐ、Ｐ。After dissecting the dehaired turkey carcass, removing the inedible parts such as the head, legs, and internal organs, and collecting the edible meat, etc., 100 kg of the turkey body with the neck, which is left over, is 2C1
Cut into pieces of about 1 to 3 Cl+ and add sodium hypochlorite (99P, P.
Ｍ）液に約１時間浸漬洗浄消毒したものをキオッパー粗
砕機にかけ、これに前記添加物（Ａ）を均一に混合した
ものを粗砕みんちとする。After being immersed in solution M) for about 1 hour to be washed and sterilized, it is passed through a Kiopper crusher, and the additive (A) is uniformly mixed therein to make coarsely crushed mince.
これを零下１５℃程度の冷凍室内で精密摩砕機をも保冷
しつ＼摩砕することによって七面鳥の可食ボン並び骨格
の内部即ち骨髄質と軟骨及び筋をも完全にザラツキのな
い超微粒化されたペーストみんちが９７．６ Ｋｇ製造
できたとれを水温１５℃で２００ｔの水に浸漬攪拌洗浄
し後遠心分離機にて脱水し、添加物（Ｂ）を均一に混合
した後リンゴ酸２００ＣＣ乳酸１１ＯＣＣの混合液をも
ってＰ、Ｈ値５．７に調整して水分７１２％で７３．２
Ｋ４の低脂肪のペースト状みんちが製造できた。長期
保存のためこれを１０Ｋｙ冷凍板４枚４０Ｋｆ凍結し、
残シのべ状食材が製造できました。By grinding this in a freezing room at -15°C while keeping the precision grinder cool, the edible turkey bong and the inside of the skeleton, i.e., the marrow, cartilage, and muscle, are completely made into ultra-fine particles with no roughness. The resulting paste was immersed in 200 tons of water at a temperature of 15°C, stirred and washed, then dehydrated using a centrifuge, and the additive (B) was evenly mixed with 200 CC of malic acid. Adjust the P and H values to 5.7 with a mixed solution of 11 OCC of lactic acid, and the moisture content is 712% to 73.2.
K4 low-fat paste-like mince was produced. For long-term storage, freeze this on four 10Ky freezing plates at 40Kf.
You can now produce leftover sticky ingredients.
よって、脱血、脱脂の水洗する前のペースト状で素材と
して使用するか、或いは水洗いして脱脂、脱血して低脂
肪としたみんちを素材として使用するか、又は乾燥して
粉末状にするかはその使用する目的によって製造工程は
自由である。低脂肪みんちにした場合の実施分析値は次
記の通りであった。Therefore, it can be used as a material in the form of a paste before being washed with blood and degreased, or it can be used as a material in the form of minced meat that has been washed with water and degreased and blood has been removed to make it low in fat, or it can be dried and made into a powder. The manufacturing process is free depending on the purpose of use. The analyzed values when using low-fat minced meat were as follows.
品名 水分 蛋白質
七面鳥みんち ７２チ １５．４チ脂肪 灰分
糖質
５．２俤 ７．０ ％ ０．２チ備考 脱脂以
前のみんちの脂肪分は平均して１４％〜１６チでありま
す。Product Name Moisture Protein Turkey Mince 72chi 15.4chi Fat Ash Content Carbohydrate 5.2t 7.0% 0.2chi Remarks The average fat content of minced meat before skimming is 14% to 16t.
実施例２ 豚のボン並びにマローからの食材製造法。Example 2 A method for producing ingredients from pork bongs and mallow.
実施例１の場合と同様に次記のような添加物を用意する
。As in Example 1, the following additives are prepared.
添加物（Ａ） Ｐ、Ｈ値９としたアルカリ土類金属砕
機にかけて均一化した。Additive (A) The mixture was homogenized using an alkaline earth metal crusher with P and H values of 9.
添加物（Ｂ） 水５ｔに大豆レシチンＬ ＯＫ９を溶
解して精密摩砕機にかけて均一化した。Additive (B) Soybean lecithin L OK9 was dissolved in 5 tons of water and homogenized using a precision grinder.
屠殺解体後残余であるボン並に足部のツメを除去した骨
格を解体直ちに１００ Ｋｇをクラッシャーで２α程度
の大きさに荒割りし、次亜塩素酸ソーダ（ｇ ｓ Ｐ、
Ｐ、Ｍ ）液に１時間程、浸漬消毒洗浄したものを更に
キオッパー粗砕機にかけ０．３ ｒａｎ程度に粗砕した
ものに添加物（Ａ）を均一に混合したものを粗砕みんち
とするこれを零下１５℃程度の冷凍室内で摩砕機をも保
冷しつ＼摩砕機を２回通すことによって５ミクロン以下
の超微粒化されたザラツキのないペースト状のボークみ
んちになりましたこれにリンゴ酸２００ＣＣと乳酸１８
０ＣＣの混合液をもってＰ、Ｈ値５．６に調整して１０
７．６匂製造できた。Immediately after disassembling the skeleton with the nails of the legs removed, which is the remains after slaughtering and dissecting the animal, 100 kg was roughly broken into pieces of about 2α size using a crusher, and then crushed with sodium hypochlorite (g s P,
P, M) The material was immersed in a solution for about 1 hour to disinfect and washed, and then passed through a Kiopper crusher and crushed to about 0.3 ran, and the additive (A) was evenly mixed therein to make coarsely crushed mince. By keeping it cold in a freezer at about -15℃ and passing it through the grinder twice, it became ultra-fine grains of less than 5 microns and a smooth paste-like balk mince.Add apples to this. Acid 200cc and lactic acid 18
Adjust the P and H value to 5.6 with a mixed solution of 0CC and add 10
7.6 scents were produced.
その製品の実施分析値は次の通シであった。The analytical values for the product were as follows.
品名 水分 蛋白質
ボークみんち ７６．２チ １０．Ｏチ脂質
灰分 カルシウム
１Ｏ１５俤 １３％ ２３１７７％猶必要ならば
実施例１と同様同工程において脱脂、脱血を行い添加物
（Ｂ）を添加後、有機酸類をもってＰ、Ｈを調整して低
脂肪ボークみんち並びに乾燥して粉末状にすることは可
能であシ自由である。Product Name Moisture Protein Bork Minchi 76.2chi 10. O thilipid
Ash content Calcium 1O15 13% 23177% If necessary, perform degreasing and blood removal in the same process as in Example 1, add additive (B), and adjust P and H with organic acids to prepare low fat Bork mince. It is also possible to dry it and make it into a powder.
実施例３ うなぎのボン並びにマローからの食材製造。Example 3 Production of ingredients from eel bones and mallow.
予めＰ、Ｈ値１０にしたアルカリ性水溶液２．５ｔに大
豆レシチン５００９を溶解して精密摩砕機にかけて均一
化したものを添加物（Ａ）とした。Additive (A) was prepared by dissolving soybean lecithin 5009 in 2.5 t of an alkaline aqueous solution previously adjusted to a P and H value of 10, and homogenizing the solution by applying a precision grinder.
又水２．５ｔに大豆レシチン５００１を溶解して精密摩
砕機にかけて均一化したものを添加物（Ｂ）とした。Additive (B) was prepared by dissolving soybean lecithin 5001 in 2.5 tons of water and homogenizing the solution by applying a precision grinder.
うなぎの内臓、頭、尾部と精肉部を送別採集した残余の
骨部５０句を２ｃｍ〜３（ｍ程度に剪断し、次亜塩素酸
ソーダ（１００Ｐ、ＰｏＭ）液にて約３０間浸漬消毒洗
浄したものをキオッパーにて０．３１１１１１１程度に
粗砕したものに添加物（Ａ）を均一に混合したものを零
下１５℃程度の冷凍室内で摩砕機をも保冷しつ＼摩砕し
たものにリンゴ酸１００ＣＣと乳酸５０ＣＣの混合液に
てＰ、Ｈ値６に調整し、それに添加物（Ｂ）を均一に混
合して、うなぎのペースト状みんち５１８匂製造できた
。The remaining 50 bone parts of the eel's internal organs, head, tail, and meat part were sheared into pieces of about 2 cm to 3 m (approx. Crushed to about 0.3111111 in a Kiopper, the additive (A) was mixed uniformly, and the grinder was kept cool in a freezing room at about -15℃. The P and H values were adjusted to 6 using a mixed solution of 100 cc of acid and 50 cc of lactic acid, and the additive (B) was mixed uniformly therewith to produce 518 eel paste minchi aromas.
必要によっては実施１の工程と同様低脂肪みんち又は粉
末にすることも可能で自由である実施例４
鮭のボン並びにマローからの食材製造。If necessary, it is possible to make low-fat mince or powder as in the process of Example 1. Example 4 Production of food ingredients from salmon bones and mallow.
予め、Ｐ、Ｈ値１０にしたアルカリ性水溶液５ｔに大豆
レシチンＬ ＯＫｇを溶解して精密摩砕機にかけて均一
化したものを添加物（Ａ）とした又水５Ｌに大豆レシチ
ン１０に９を溶解して精密摩砕機にかけて均一化したも
のを添加物（Ｂ）とする。Additive (A) was prepared by dissolving soybean lecithin L OKg in 5t of alkaline aqueous solution with P and H values of 10 and homogenizing it by applying a precision grinder.In addition, soybean lecithin 10 to 9 was dissolved in 5L of water. The additive (B) is homogenized using a precision grinder.
鮭の内臓、頭、尾部を除去し、内部を採集後の残余であ
るボン１００ Ｋ９を２ＣＩ１１程度に剪断Ｍ）に約３
０分間浸漬消毒洗浄し水を切ったものを第１キオツパー
粗砕機にかけて２ｒＩｇｎ程度に粗砕し、第２キオツパ
ーで０．１閣程度に粗砕したものに添加物（Ａ）を均一
に混合したものを粗砕みんちとする。これを零下１５℃
程度の冷凍室内で、摩砕機をも保冷しつ＼第１摩砕機に
かける。この際鮭のボンの硬度が高いので摩砕面の摩砕
熱上昇防止するため粗砕みんちと共に冷水を補給しつ＼
摩砕して５０メツシュ程度となったものを第２摩砕機を
通して５ミクロン以下に超微粒化となし、温度５℃の冷
水２００ｔに浸漬攪拌洗浄して遠心分離機にかけて脱水
分離し、リンゴ酸２００ω乳酸２００ＣＣの混合液にて
Ｐ、Ｈ値５．８としこれに添加物（Ｂ）を均一に混合し
て鮭ペースト状みんちが水分７６チで１０３Ｋｇ製造で
きた１０１’７冷凍板５枚長期保存の目的のため凍結残
シの５３Ｋｇを凍結乾燥してＩ Ｌ ０３ Ｋｑの粉末
食材ができました。After removing the internal organs, head, and tail of the salmon, and collecting the inside, the remaining Bon 100 K9 was sheared to about 2CI11 (M) to about 3
After being immersed for 0 minutes, sterilized, washed, and drained of water, it was crushed to about 2rIgn using the first Kiotsupar crusher, and then the additive (A) was mixed uniformly into the product that was crushed to about 0.1kg by the second Kiotsupar. Crush something into small pieces. This is -15℃
The grinder is also kept cold in a freezing room of about 100 mL, and the grinder is applied to the first grinder. At this time, since the salmon bong is very hard, to prevent the heat of grinding from increasing on the grinding surface, I added cold water along with the coarsely ground mince.
The material that has been ground to about 50 meshes is passed through a second grinder to become ultra-fine particles of 5 microns or less, immersed in 200 tons of cold water at a temperature of 5°C, washed with stirring, and then dehydrated using a centrifuge. The P and H values were set to 5.8 using a mixed solution of 200 cc of lactic acid, and the additive (B) was uniformly mixed with this to produce 103 kg of salmon paste-like mince with a moisture content of 76 cm. 5 long-term 101'7 frozen plates. For preservation purposes, 53 kg of frozen residue was freeze-dried to create I L 03 Kq of powdered ingredients.
上述した如く、先願のブロイラーのネック性用ガラの摩
砕加工による食材の製造法と全くその基礎的原理によっ
て処方も゛又同じ工程によって他の鳥獣や魚類等の可食
ボン並びにマローを拡張適用製造してできた食材を脱血
、脱脂し低脂肪分とし、更に有機酸類をもってＰ、Ｈ値
を調整改良するものである。As mentioned above, based on the previous application's manufacturing method of food ingredients by grinding broiler neck shell and its basic principle, the formulation can also be expanded to edible bones and mallow for other birds, animals, fish, etc. using the same process. The food produced by this method is deblooded and defatted to reduce fat content, and the P and H values are adjusted and improved using organic acids.
以 上 （Ｕ） ３８１−that's all (U) 381-
Claims (1)
工程において特選し得た食品添加物を均一に混合したも
のを、これの主成分の不変質許容的温度条件下において
精密摩砕機によって超微粒化し、次に適任温水にで浸漬
後水洗いし、適用なる水分に脱水分離することの工程に
より、脱血、脱脂を行ない、これに再度選択せる添加物
を混和後、有機酸類をもってＥＨ値を調整した、ペース
ト状の低脂肪みんちとなし凍結する。 更に必要−に応じては凍結乾燥又は熱風乾燥を行なって
粉末状とする食材の製造法。[Scope of Claims] The present invention provides a uniform mixture of food additives specially selected in the process of coarsely crushing edible pops and mallows for birds, animals, fish, etc., under permissible temperature conditions such that the main components remain unchanged. At the bottom, it is ultra-finely pulverized by a precision grinder, then immersed in suitable hot water, washed, and dehydrated and degreased by the process of dehydration and separation into the appropriate moisture, and then mixed with selected additives again. The EH value is adjusted using organic acids, and the paste-like low-fat minced meat and pears are frozen. Furthermore, if necessary, freeze drying or hot air drying is performed to produce a food material in powder form.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57196247A JPS5988065A (en) | 1982-11-09 | 1982-11-09 | Preparation of food raw material composed of edible bone and marrow |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57196247A JPS5988065A (en) | 1982-11-09 | 1982-11-09 | Preparation of food raw material composed of edible bone and marrow |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5988065A true JPS5988065A (en) | 1984-05-21 |
| JPS626771B2 JPS626771B2 (en) | 1987-02-13 |
Family
ID=16354628
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57196247A Granted JPS5988065A (en) | 1982-11-09 | 1982-11-09 | Preparation of food raw material composed of edible bone and marrow |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5988065A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003027232A3 (en) * | 2001-09-25 | 2003-08-14 | Marvin Schilling | Method for producing biologically active products |
| US7413641B2 (en) | 2003-01-20 | 2008-08-19 | Denso Corporation | Gas sensor with improved structure of protective cover |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS51130556A (en) * | 1975-05-01 | 1976-11-12 | Sasaki Takeji | Method of producing edible material by grind process of broiler body |
| JPS533557A (en) * | 1976-06-25 | 1978-01-13 | Nobushi Miyazaki | Animal and poultry bone and meat |
| JPS5440623A (en) * | 1977-09-06 | 1979-03-30 | Mitsubishi Electric Corp | Magmetic tape device of rotary head type |
| JPS55118378A (en) * | 1979-03-07 | 1980-09-11 | Mitsubishi Chem Ind Ltd | Preparation of cow bone paste |
-
1982
- 1982-11-09 JP JP57196247A patent/JPS5988065A/en active Granted
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS51130556A (en) * | 1975-05-01 | 1976-11-12 | Sasaki Takeji | Method of producing edible material by grind process of broiler body |
| JPS533557A (en) * | 1976-06-25 | 1978-01-13 | Nobushi Miyazaki | Animal and poultry bone and meat |
| JPS5440623A (en) * | 1977-09-06 | 1979-03-30 | Mitsubishi Electric Corp | Magmetic tape device of rotary head type |
| JPS55118378A (en) * | 1979-03-07 | 1980-09-11 | Mitsubishi Chem Ind Ltd | Preparation of cow bone paste |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7083820B2 (en) * | 2000-09-29 | 2006-08-01 | Schilling Marvin L | Method for producing biologically active products |
| WO2003027232A3 (en) * | 2001-09-25 | 2003-08-14 | Marvin Schilling | Method for producing biologically active products |
| EP1435906A2 (en) * | 2001-09-25 | 2004-07-14 | Marvin Schilling | Method for producing biologically active products |
| EP1435906A4 (en) * | 2001-09-25 | 2004-11-03 | Marvin Schilling | Method for producing biologically active products |
| US7413641B2 (en) | 2003-01-20 | 2008-08-19 | Denso Corporation | Gas sensor with improved structure of protective cover |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS626771B2 (en) | 1987-02-13 |
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