JPS6240989B2 - - Google Patents

Description

[Detailed description of the invention] (a) Industrial application field The present invention uses fish meat and/or livestock meat as a raw material,
The present invention relates to a method for producing a pastry product having a texture similar to that of conventional kamaboko, sausage, etc., using an extremely simplified process.

(b) Conventional technology Kamaboko, which is widely loved among fish paste products, is made by harvesting the flesh from the raw fish, soaking it in water, dehydrating it, grinding it, adding salt, adding auxiliary raw materials and seasonings, and drying it.
It is generally manufactured through the steps of molding, heating, and cooling.

On the other hand, sausages, which are livestock paste products, are manufactured through the following steps: cutting raw meat, salting, cutting, adding/mixing auxiliary ingredients and flavorings, filling (drying, smoking), boiling, and cooling. .

(c) Problems to be Solved by the Invention As mentioned above, the conventional production of fishery and livestock paste products was labor-intensive and time-consuming, and efficient automation was difficult.

An object of the present invention is to provide a method for producing a paste product using fish meat and/or livestock meat as the main raw material and having a texture similar to that of conventional kamaboko, sausage, etc., using extremely simple steps.

(d) Means for Solving the Problems As a result of intensive research, the present inventors have found that by using an extruder to salt fish and/or meat as necessary, and then extruding the meat. , it has been found that the above objectives are achieved.

The present invention was completed based on this knowledge, and first, if necessary, salted fish meat and/or livestock meat is directly provided to the feed port of an extruder. At this time, water, auxiliary raw materials, flavorings, etc. are simultaneously supplied from the feed port or other locations as necessary. Supplementary raw materials include vegetable protein, starch,
Salt etc. are used. The water content may be adjusted as necessary, but if the water content is reduced by dehydration or addition of auxiliary raw materials, it is also possible to produce a dry paste product.

The extrusion temperature is usually 50
The temperature is set at ~250°C, preferably 70-180°C.
If the extrusion temperature is lower than 50℃, the heat-coagulable protein will not denature, making it difficult to structure and mold it. Furthermore, if the temperature is higher than 250℃, the protein will instantly denature and become crumbly, making it difficult to organize and mold.

By changing the shape of the extruder die, the shape of the product can be changed in various ways.

The method of the present invention is characterized by the use of an extruder that can carry out the powder frame, mixing, pressurized heat treatment, texturing, and molding continuously and efficiently in one machine. Using a shaft type extruder increases the versatility of raw materials in terms of moisture, oil content, etc., and allows you to adjust the texture of the resulting paste product according to your preference.

Example 1 Meat was collected from pollack, salt 2.5%, sugar 5
%, 0.2% polymerized phosphate was added, 20kg of frozen surimi was cut into blocks, and square pieces were put into the feed port of a twin-screw extruder, and the temperature was increased.
Extrusion was performed at 120℃. At this time, the shape of the die was circular, the number of holes was 1, the hole diameter was 30 mm, the rotation speed of the screw was 150 rpm, and the raw material supply rate was adjusted so that the actual residence time in the heating section was about 120 seconds. The processed material continuously coming out of the die was cut into approximately 10 cm lengths using a propeller cutter to obtain 17.8 kg of cylindrical kamaboko. The texture of this kamaboko was chewy and elastic, and extremely delicious.

Example 2 15 kg of lean pork, 3 kg of pork fat, 1 kg of frozen pollock surimi grade 2, 400 g of salt, 50 g of potassium nitrate,
Inject 3 g of sodium nitrite, 40 g of koshiyo, 36 g of nutmeg, and 36 g of sage into the feed port of the twin-screw extruder, and at the same time, separately supply water to the feed port using a metering pump so that the moisture content of the total ingredients is 64%. At the same time, the barrel temperature was set to 160°C for extrusion. The shape of the die was circular, the number of holes was 1, the hole diameter was 20 mm, the rotation speed of the screw was 80 rpm, and the raw material supply rate was adjusted so that the actual residence time in the heating section was about 100 seconds. The processed material continuously coming out of the die was cut into lengths of approximately 15 cm using a propeller cutter to obtain 16.1 kg of stick-shaped sausages. The texture of this sausage was soft, elastic, and extremely delicious.

(e) Effects The dough obtained by the method of the present invention is sufficiently kneaded, textured, and molded through extremely simple processes compared to conventional complicated methods, and its texture is comparable to that of conventional dough. It is superior to other products and can be manufactured continuously at low cost.

Claims (1)

[Claims] 1 The main ingredient is livestock meat and/or fish meat, and if necessary, vegetable protein, starch, seasoning, coloring, etc. are added, and the product is subjected to extrusion to perform extrusion. Characteristic manufacturing method for paste products. 2. The manufacturing method according to claim 1, wherein a twin-screw extruder is used as the extruder.