JPS5950303B2 - Method for producing fibrous flake-like food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel method for producing a fibrous flake-like food product.

Here, "fibrous flake-like food" refers to animal meat that has been regenerated and made into fibers, and consists of short fibrous substances made of fibrous meat protein that are not aggregated and bound together, and this fibrous substance that retains the form of fibers. A food that contains small chunks of meat that are irregularly aggregated and bound together, and has a texture similar to that of muscle fibers, and is equivalent to so-called flakes of animal meat. shall be.

In recent years, attempts have been made to use edible proteins as raw materials by spinning them into fibers and using them as food products.In particular, when using vegetable proteins such as soybean proteins as raw materials, this is combined with the advantage of raw material supply. Therefore, it has already reached the stage where it has been put into practical use by turning it into fiber and making it into food.

On the other hand, although several spinning methods have been proposed when using animal proteins such as fish meat and meat, they have not yet been used industrially.

The reasons for this are that the manufacturing process is complicated, that the manufacturing method requires advanced technology, that raw materials with high protein purity are required, or that quality is difficult to stabilize.

In other words, this is due to the lack of a simple and efficient manufacturing method.

Based on these actual circumstances, the inventors first developed a method for obtaining an animal fibrous food by using salted minced animal meat as a material and spun it into an aqueous solution of a protein denaturant, and also developed a method for obtaining an animal fibrous food by using salted minced meat of animal meat as a material, and a method in which the fibers are bundled together. The present invention provides two unprecedentedly simple and efficient production methods for obtaining muscle-like fibrous foods.

Patent Application No. 55-82284, Patent Application No. 55-82285゜As described above, the present inventors have succeeded in suitably obtaining discrete monofilament foods and muscle lump-like fibrous foods, but further research is required. For example, a method for obtaining so-called fibrous flake-like foods such as crab meat, scallop flake meat, and tuna flake meat (some of which are in the form of a single fiber and the other part is in the form of a muscle fiber mass). It was planned to develop.

These foods are widely enjoyed and have high commercial value, and if they can be produced from inexpensive seafood, it would be effective to increase added value.

This fibrous flake-like food was prepared by separately preparing a single fibrous fibrous food and a fibrous lump food and cutting them as appropriate using the method developed by the present inventors. However, it is inconvenient to prepare each separately or to mix the two.

Moreover, the resulting mixture has a different shape from so-called flakes of animal meat, and is unnatural.

Thus, an object of the present invention is to provide a method for efficiently producing a so-called fibrous flake-like food product in which part of the food is in the shape of a single fiber [-1 and the other part is in the shape of a muscle fiber]. According to the present inventors, the salted minced meat of seafood is discharge-spun into a mixed aqueous solution of salt and acid, and the resulting material is partially gathered, heated, and cut. It has been discovered that the above-mentioned fibrous flake-like food can be easily obtained and the above-mentioned object can be achieved by using the mutual adhesion strength of the fibers during collective heating and the external force during cutting.

Thus, in the present invention, salt is added to seafood meat, kneaded to make minced meat, deaerated as necessary, and passed through a nozzle having pores to add salt and salt with a pH of 3.5 to 5.5. The fibrous meat protein is spun into an aqueous solution containing an acid, and the resulting fibrous meat protein is assembled and heated to partially bind, then cut and washed with water. A method for producing a partially bound fibrous flake-like food product is provided.

In this specification, the term fiber or similar words are usually used to mean the fibrous meat protein obtained by discharging and coagulating into the aqueous solution, and the word spinning is used to refer to the fibrous protein obtained by discharging and coagulating into the aqueous solution. This refers to the operation to form fibrous meat protein.

To explain the present invention in more detail, various seafood meats can be used as raw materials.

Seafood meat includes: 1. White fish meat such as pollock cod and flounder, red fish meat such as mackerel and sardines, crustacean meat such as shrimp and krill, mollusk meat such as squid and clams, and various meats such as minced meat. can be used.

These are usually used as fresh or frozen and thawed minced meat or minced meat.

These seafood meats may be used alone or in combination of two or more.

Materials can be selected as appropriate depending on the intended use, texture, etc.

Salt is added to such seafood meat and kneaded to make dough.

By adding salt and kneading, the salt-soluble proteins in the raw meat are eluted and become a viscous meat paste, which can be continuously spun without breaking when drawn into threads.

The amount of salt added is in the range of 1 to 10%, preferably 2 to 4%, based on the weight of the raw materials.

The kneading can be carried out using equipment such as a silent cutter, a vacuum cutter, a crusher, etc., which are normally used for producing aquatic and livestock paste products.

When adding and kneading common salt, various auxiliary raw materials and food additives can be added as necessary.

Examples include starches such as corn starch, wheat starch, and potato starch, seasonings, spices, fragrances, pigments, oils, vegetable proteins, and egg whites, which can be selected as appropriate depending on the desired texture, characteristics, etc. It is used as

In this way, salt is added to the raw seafood meat, or various auxiliary materials are added as needed, and the resulting mixture is kneaded and degassed using a vacuum mixer or the like.

Deaeration may also be performed at the same time as kneading using a vacuum silent cutter, etc. By deaerating the kneaded material, there will be no breakage of the yarn due to the inclusion of air bubbles during spinning in the subsequent process (to obtain fibers with uniform physical properties). It's nice to be able to do that.

Next, the minced meat is discharged into a coagulation bath while being pressurized as necessary through a nozzle having fine holes.

This nozzle has an inner diameter of 1.5 m or less, preferably 0.1 m.
A nozzle made of metal or the like having pores of ~1.0 an is used.

The pores may have a perfect circular shape or a flat oval shape.

Further, although a nozzle having only one pore can be used, a nozzle having a large number of pores is usually used.

In this case, it is also possible to use composite nozzles with pores of several shapes and internal diameters.

The minced meat is discharged from this nozzle into a mixed aqueous solution consisting of common salt and acid, which serves as a coagulation bath.

The concentration of salt in this mixed aqueous solution is preferably 15% by weight or more.

As the acid, inorganic acids such as hydrochloric acid and phosphoric acid, and organic acids such as acetic acid, citric acid, fumaric acid, lactic acid, malic acid, and succinic acid can be used.

In this case, the pH of this aqueous solution is 3.5 to 5.5, preferably 4.
．． An amount of acid is used to maintain the range of 0 to 5.0.

It is preferable to add salts as a buffering agent such as sodium hydroxide, sodium acetate, and sodium citrate to this aqueous solution of common salt and acid, and since the pH is stabilized, homogeneous fibers can be obtained.

At this time, using salt or acid alone as a coagulation bath has little effect, but by using both in combination, a synergistic effect is obtained and coagulated fibers can be obtained in a short time.

If the pH is outside the above concentration range, the spinning coagulation will be incomplete and the result will be lumpy, or conversely, the coagulation will be excessive and binding will not be possible in the subsequent process, and the texture will be too hard and brittle. (This is inappropriate.

This mixed aqueous solution of salt and acid is usually used at room temperature, and may be heated if necessary.

The minced meat discharged from the nozzle is usually kept in this aqueous solution for several seconds.
In 3 minutes, the protein on the surface is coagulated and hardened, and the product is spun and molded, but it does not completely lose its binding strength and still retains some adhesive strength.

If you want to make it harder, you can lengthen the immersion time in this aqueous solution.

Size of spinneret, discharge pressure, type and concentration of acidic aqueous solution, P
By appropriately adjusting various conditions during spinning such as the H1 dipping time, the degree of coagulation modification or the strength of the produced fibers can be adjusted to improve the efficiency of subsequent collective binding -1.

One or more single fibers obtained by being spun and formed into an aqueous solution of salt and acid are collected and heated as necessary after being washed with water to separate some of them while maintaining the fiber state. Concentrate and bind.

You can bundle and bind an appropriate number of single fibers among multiple single fibers, bundle and bind other single fibers at appropriate locations and lengths within the same single fiber, combine these, or combine them together. The manner in which the parts are bundled and bound is arbitrary.

There are various specific methods for consolidating some parts.
For example, one or more single fibers may be wound in a straight line or in a ring shape, intertwined, placed in any state in a container such as a basket, strainer, mop, retainer, etc., or an appropriate number of fibers may be placed in a steamer. They can be stacked and arranged in parallel, or they can be continuously piled up on a conveyor, or sandwiched between rolls, and can be boiled, steamed, high-frequency heated, etc., either batchwise or continuously. Collective heating is performed using any heating means.

When heated in this way, the protein thermally coagulates, and at the same time,
Due to the adhesion resistance of the fibers, some fibers, such as those that are close to each other, stacked, or intersect, maintain their fiber shape and are easily bound together without using any binder. do.

By applying appropriate pressure to the bundled fibers when they are assembled and heated in this way, it is possible to adjust the degree of bundling, that is, the ratio of the fibrous portion to the fiber lump portion. If it is pressurized, it will become flaky with many bound parts, ie, fibrous lumps, and less fibrous parts.

For example, by applying pressure by placing a weight on the fiber aggregate partially or entirely before and after heating, by placing a weight on a roller, by continuously applying pressure with a roller, or by stacking raw fibers in multiple layers, the weight of the fiber can be reduced. The degree of binding can be adjusted by applying

Prize concentration and binding can be done in one direction only (it can also be done in multiple directions).

The fibers thus spun, collectively heated, and partially bound and bound are then cut into appropriate lengths using a cutter, chopper, slicer, or the like.

Due to this external force at the time of cutting, the yarn may continue to bind or
Alternatively, it may detach and flake off, forming a more flaky shape.

The length to be cut is preferably about 0.5 to 3 cm, and it is preferable to cut it while it is still hot immediately after heating to make it easier to bind.

After cutting, it is then washed with water.

By washing with water, excess salt and acid are removed and washed, and the effect of water cooling can also be expected.

Furthermore, if seasoning, flavoring, or coloring is required, boiling with a seasoning liquid, mixing of seasonings and fragrances, or dyeing can be performed.

Dyeing may be carried out during collective heating (for example, it is convenient to apply a colorant before or after heating, or to carry out outside dyeing at the same time as boiling).

The flake-like fibrous food obtained in this way has no unpleasant vegetable protein fiber fish odor compared to conventional vegetable protein fibers or fibers doped with alkali, has good flavor and color, and has excellent physical properties and texture. Unlike the texture of fish paste products such as kamaboko, it has a strong fibrous texture that is exactly the same as supple and stretchy muscle fibers, and its form is partly composed of individual fibers and partly composed of fiber bundles. It is unique in that it has the same shape and appearance as so-called flake meat, which is made by loosening the muscles of crab meat, scallop meat, etc.

The present invention has the following advantages.

First, spinning is extremely simple and efficient because it can be done by simply extruding the minced meat obtained by adding salt to seafood and kneading it through a nozzle into a mixed aqueous solution of salt and acid.

In this way, it can be used as a raw material by simply shredding seafood meat, so there is no requirement for a high degree of protein purity (this is advantageous, and there is no problem even if various auxiliary raw materials are mixed in the minced meat). You can adjust the quality of the fiber in any way you like,
or.

It can also be used to stabilize quality.

In addition, since thin, flexible fibers with strong fiber strength are obtained, they do not break (they can be spun continuously and are efficient).

Furthermore, according to the present invention, the fibers are coagulated and formed while retaining their binding strength during spinning, and a portion of the fibers is bundled and bound in the subsequent collective heating process without using a binder (fiber lumps and individual fibers are separated). A mixture of so-called flake meat is obtained all at once.

Therefore, there is no need to create fibers and fiber lumps separately and mix them together, making it easy to use.Also, unlike when a binder such as casein is used, the bound portion may have a strange taste or odor or a strange texture. It is a highly value-added product that provides flaky meat that closely resembles muscle without being whole.

In the present invention, the raw material composition, the type and concentration of the salt and acid aqueous solution that is the coagulation bath, the PH1 temperature, the flow rate or the spout during spinning, the collection method during collection heating, the heating method, the pressure or cutting method, etc. By appropriately adjusting various conditions, it is possible to freely control the strength, extensibility, texture, or degree of binding of the produced fibers, and it is possible to obtain products with extremely diverse textures and shapes, making it an effective product with a wide range of applications. It is a manufacturing method.

Thus, according to the present invention, a flake-like fibrous food with high quality and excellent quality can be easily and extremely efficiently obtained by using seafood as a material, spinning it into thin threads, and partially converging and binding them. Therefore, the present invention can provide a truly effective method for producing this type of fibrous food.

Examples of the present invention will be given below.

Example 1 Thaw 10g of frozen pollock cod paste and add 4 ounces of salt to it.
00y and 2 kg of potato starch were added, mixed with a vacuum silent cutter, and degassed to prepare minced meat.

This dough was mixed with 30 spinnerets of 7 mm and 0.7×1
．． Through a spinning nozzle with two 5 mm diameter knots, 15% of common salt, 1.5% of acetic acid, 0.6% of caustic soda,
It was hydraulically discharged into a mixed aqueous solution with pH values of 4 and 7, immersed for 2 minutes, then piled up on a net conveyor to a thickness of 20 mm, and steamed in a steaming box for 10 minutes.

Next, a red pigment was applied to a part of the surface of this fiber aggregate, and it was immediately cut with a chopper having an opening plate with a width of 18 mm, washed with water for 15 minutes, and then transferred to a mixer and mixed with 250 g of seasoning and 60 g of fragrance. Crab flake-like fibrous food-12 Yu was obtained.

A two-point preference test was conducted using the obtained crab flake-like food together with commercially available crab-style shredded kamaboko on a panel of 30 people. The results are shown in Table 1. The crab flake-like fibrous food according to the present invention had a 1% higher preference. It was also significantly favored in terms of risk ratio.

Example 2 5 ky squid meat obtained by alkaline skinning of squid legs and 2 kg of pollock cod meat, 200 g of salt, and 500.9 g of cornstarch. Wheat gluten 150p.

700 g of soybean oil was added, kneaded with a silent cutter, and then degassed in a mixer to obtain 8.5 kg of minced meat.

The minced meat was passed through a number of spinnerets with an internal diameter of 1.0.5 mm and discharged into a salt-saturated citric acid buffer solution with a pH of 4.6 using a mechanical gear pump, and the mixture was immersed for 1 minute and spun.

Place this in a wire mesh boiler, place a 2 kg weight on top, and boil for 7 minutes under pressure. Immediately cut into approximately 12 mm lengths with a silent cutter and wash with water. Scallop flake-like fibrous food 8. I got 3 kg.

The obtained scallop flake-like fibrous food is filled into an empty can, and after pouring the liquid, it is deaerated and sealed, sterilized at 114°C for 60 minutes, and canned.
The results of a two-point sensory test comparing this and commercially available canned scallop flakes are shown in Table 2, and no significant difference was observed between the two. , starch 10
0g, egg white 30g, soy protein 30g, wheat protein 30g,
0.1 g of coloring agent was added, the mixture was kneaded using a crusher, and the mixture was degassed using a vacuum mixer to obtain minced meat.

This minced meat was spun through 100 spinnerets with a thickness of 3 rpm into a hydrochloric acid aqueous solution containing 20% salt at pH 5.0, immersed for 1 minute, wrapped in vinylidene chloride film, and placed in a steamer for 10 minutes. After steaming and washing with water for 3 minutes, the shrimp were cut into pieces of about 8 mm in size, and further boiled in seasoning liquid for 3 minutes to obtain 1.1 g of shrimp flake-like fibrous food.

500 g of the obtained shrimp flake-like food was joined with 150 g of ground pollack cod, formed into a rod shape with a thickness of 15 cm and a length of 8 cm, breaded and frozen at 30°C.
When eaten at 75°C for 3 minutes in oil and soot, it had the same flavor and texture as regular fried shrimp.

Claims (1)

[Claims] 1 Salt is added to seafood meat, kneaded to make minced meat, deaerated as necessary, and passed through a nozzle with fine holes.
The fibrous meat protein obtained by spun by discharging into an aqueous solution of H3.5 to 5.5 salt and acid is assembled without using a binder, and heated to partially bind it. cut,
It is characterized by being washed with water. A method for producing a partially bound fibrous flake-like food product.