JPS61280248A - Method for continuously milling ground fish meat with twin-screw extruder - Google Patents

Abstract

PURPOSE:To obtain a meat paste, suitable for fish paste product, e.g. boiled fish paste and having milling and gelatinization effect continuously in a short time, by treating ground meat of fish or shellfish in a twin-screw extruder of the kneating screw pattern under specific conditions. CONSTITUTION:Ground fish meat (hereinafter referred to as ground fish meat) and a secondary raw material are fed from a feeder of a twin-screw extruder of the kneading screw pattern, and a saline solution is continuously fed from a pump. The ground fish meat is then treated under conditions of 0-40 deg.C ground fish meat temperature under 0.01-10kg/cm<2> and 30-240sec residence time in the extruder, milled, gelatinized and formed continuously to extrude the aimed meat paste from the extruder outlet.

Description

[Detailed Description of the Invention] (Field of Industrial Application) This invention processes minced seafood using a twin-screw extruder under specific conditions to continuously obtain meat paste for paste products such as kamaboko. Regarding the method for sowing and crushing ground seafood meat.

(Prior Art) Conventionally, a satellite rotary stone mill, a silent cutter, etc. have been used to crush the minced seafood, which is the raw material for kamaboko paste products, but it takes a long time of 30 to 40 minutes. Since it is operated in batches, a large amount of labor is required for operation and transportation. Crushing ground seafood requires crushing and kneading, and a stone mill grinder is good for kneading, but it is weak at crushing.
Furthermore, although the silent cutter is good for crushing, it has the disadvantage of being weak for kneading.

Furthermore, sitting at low temperatures of 0°C to 20°C can last for several hours or more.
At 30°C to 40°C, it takes as long as one hour, and the process has been considered inefficient, requiring a batch process.

Additionally, although there is a method of organizing seafood minced meat using an extruder for the purpose of making products other than kamaboko, there is no example of a twin-screw extruder being used to produce meat paste, which is the raw material for kamaboko paste products. .

(Problems to be Solved by the Invention) It is said that the twin-screw extruder can be used for high-moisture raw materials, but an effective application method has not been established for producing meat paste as a raw material for kamaboko kneaded products. Not yet.

Therefore, an object of the present invention is to effectively utilize a twin-screw extruder to produce a meat paste for kamaboko paste products that has a crushing and sitting effect for minced seafood in a short period of time and moreover, continuously. The present invention provides a method for manufacturing.

(Means for solving the problem) The kneading-settling process for producing kamaboko kneaded products peptizes myofibrils by adding food and kneading them, and the main protein, actomyosin, is peptized by adding food and kneading it. is eluted and dispersed into seafood meat to form a meat paste, which gradually loses its plasticity at low temperatures and rapidly at high temperatures, becoming irreversibly elastic.

Conventionally, the mechanical conditions, temperature, and time of kneading have been considered to be effective factors in kneading, peptizing, and elasticizing, but it has been recognized that pressure is also an important factor in addition to these.

An extruder is far superior to a crusher or a silent cutter in kneading, and when pressure is applied to it, deflocculation is promoted and elasticity becomes significantly faster.

In addition, the extruder is an extremely excellent heat exchanger that has a high heat exchange rate for viscous materials, and greatly contributes to peptization and promotion of elasticity.

The optimal values of temperature and time for sowing and sitting using an extruder were plotted, and the results were as shown in Figure 1.

In this figure, the optimal elasticity value for each temperature is plotted over time, and the optimal value at each temperature is not constant.

In terms of temperature, the optimum value is around 20°C, and at lower and higher temperatures than this, the optimum value tends to be lower than that at 20°C.

The relationship between temperature and time according to FIG. 1 is inversely proportional to an exponential function. If the time is less than 30 seconds, the temperature transfer will be insufficient and there is a risk that the temperature will be non-uniform.

The residence time can be determined by lengthening the screw of the extruder or by reversing the flow of the minced seafood to adopt a screw pattern that lengthens the residence time.

As for the device, the latter method using the screw pattern is economical.

This reversing screw pattern and kneading are possible only in a twin-screw extruder, making a twin-screw extruder an essential condition of the present invention.

Further, as a twin-shaft type kneading screw, an intermeshing type is preferable, but the same effect can be expected with a non-intermeshing type by making the screws longer.

Another important factor of the present invention is the extruder cylinder pressure. It seems that the higher the pressure, the better, but surimi is a viscous substance, so extremely high pressure cannot be applied.

One way to increase the pressure is to narrow the extrusion port, but a screw pattern is required for this purpose.

Increasing the pressure by means of a screw pattern is, for example, by means of a stop ring, but other means may also be used, and the present invention is not particularly limited.

The maximum pressure is limited to about 10kg/cffl,
If the pressure is increased more than that, the amount of extrusion will decrease, significantly reducing production efficiency.

Furthermore, the present invention is characterized by shortening and making continuous the process of drawing and molding the surimi in kamaboko production, which conventionally required only 30 to 40 minutes for sowing time. However, according to the present invention, the time required for molding is reduced to just 4 minutes or less, which is one-tenth of the time.

Moreover, continuous operation means that conventionally, the operations of seeding, crushing, and sitting and molding were independent operations, but they were made continuous as operations using a twin-screw extruder.

Therefore, the savings in labor costs and working area are immeasurable.

Also, in terms of power cost, the conventional seeding power is 0°17K.
Wh/kg - 0.0 for surimi in the method of the present invention
8KWh/kg - can be reduced to less than half that of surimi.

Example 1 Thaw 10 kg of frozen pollock minced meat and add 7 starch
%, and the other side raw material was added and mixed and a fixed amount was fed from the feeder hopper to the extruder. Separately, a fixed amount of 15% saline was supplied from an injection pump. This extruder is a twin-screw extruder with a kneading screw pattern.

The feed rate of surimi from the feeder is 100-700g.
/min and the screw speed was 25-200r, p
, m, and the barrel temperature was controlled at 0 to 40°C.

The resulting product was a rod-shaped product with a diameter of 20 mm.

The pressure in this case was 0.5-21qr/nr and the product temperature was 20°C.

The product was sufficiently crushed, and the effect of the kneading screw pattern in the extruder was recognized. When this product was heated and its gel strength was measured, it was found to be 600 to 800 g, which was comparable to a normal kamaboko product. Furthermore, when the fine structure of the surimi was observed using a scanning electron microscope, the structure of the surimi was completely denatured and gelatinized, and kneading, deflocculation, and elasticity of the surimi were observed.

Example 2 A product produced in the same manner as in Example 1 was made into a strip and obtained using an extruder. The pressure in this case is approximately 10 kg/
It was cnf. In addition, the product temperature was as high as 40°C, so that the sowing was sufficient and the phenomenon of sitting was already observed. When this product was heated in the same manner as in Example 1 and the gel strength was measured,
The gel strength was 800 to 1000 g, comparable to kamaboko. The sagging phenomenon is unique to surimi raw materials, but compared to the former, the higher pressure caused the sagging phenomenon, increasing the gel strength.

[Brief explanation of drawings]

FIG. 1 is a graph showing the relationship between residence time and temperature. Patent applicant: Food Industry Extrusion Shoesking Technology Research Association

Claims (1)

[Claims] Using a twin-screw extruder with a kneading screw pattern, ground seafood and auxiliary materials are supplied by a feeder, and salt water is continuously supplied by a pump, and the residence time of ground seafood in the extruder is 30 seconds or more.
240 seconds, and the temperature of the minced seafood was 0°C to 40°C.
Also, increase the pressure to 0.01kg/cm^2~10kg/cm
A continuous grinding method using a twin-screw extruder, which is operated at ﾆ2 and continuously extrudes meat paste with a seeding and sitting effect suitable for paste products such as kamaboko from the outlet of the extruder.