JPH0357103B2 - - Google Patents

Description

[Detailed description of the invention]

[Field of Industrial Application] The present invention relates to a method and apparatus for producing a paste-like bone marrow food, specifically a novel food material that can reversibly change into a meat-like state at low temperatures and into a liquid state at high temperatures. be. [Prior art] Conventional methods for producing edible paste using bone as a raw material involve heating the raw material to a high temperature (e.g., 65°C or higher) to form a paste from the grinding process to the end of paste production. Another production method involves grinding frozen bones, etc., adding gluten, etc., and grinding at a low temperature to create a mixed paste of bones, etc. and gluten. Because it is heated to such an extent that it has a poor color, and because the latter is a mixed paste with gluten material, it has an inferior flavor, so both are mainly used only as additives in processed foods. When producing an edible paste from the conventional bones etc. mentioned above, even if both of the above raw materials are frozen in advance,
In the preliminary process of crushing or pulverizing, these raw materials are thoroughly crushed or pulverized and are not made into fine, soft, thin "squid"-like cloth-like objects. The temperature rises, and this heated raw material is further ground by a rotary grinder, which causes the temperature to rise.Therefore, the former method kills bacteria while the temperature reaches 65°C or higher, and the latter method In addition, additives such as gluten are added and low-temperature grinding is performed, and even though they go through many troublesome steps, the result is not a high quality product, but merely a food filler, which is economically expensive. was. Therefore, the present inventor developed a method and apparatus for producing mallow paste (Japanese Patent Application No. 117547/1982) with the aim of eliminating these drawbacks and producing a meat paste with a texture similar to that of natural meat. (hereinafter referred to as the first application). In other words, the content of the earlier application is to crush raw materials such as bone containing bone marrow frozen at around -20°C with a rotating cutter, and then crush it with several stages of crushing rollers with different tooth shapes that face each other and rotate with each other. The mixture of bone and mallow is passed through the constituting crushers, and the final crusher turns the bone and mallow mixture into a soft squid-like cloth with a thickness of about 0.5 mm. The "squid"-shaped mixed cloth of bone and mallow obtained by sufficiently performing the preliminary step of crushing or crushing is crushed to a particle size of about 2 to 4 using a chopper, and this is introduced into a stirrer. Add 10 to 80% (weight ratio) of 0℃ water or shaved ice to this mixture, stir to make the water content approximately the same as the meat, and coarsely grind in the first grinding process to obtain a slightly coarse texture. In the second grinding process, the gap between the grinding wheels is maintained at approximately 1/100 to 3/100, and the grinding process is forcibly ground into fine particles (approximately 50 to 100 microns) to improve the texture (tongue). The purpose of this invention is to obtain a high-quality mallow paste with a smooth taste and no graininess at all. [Problems to be solved by the invention] Conventional mallow paste has been provided to food as livestock bone paste without any change in existing active ingredients. To prevent bacterial contamination of livestock bones,
It was necessary to store it at a low temperature (-15°C to 20°C) and to prevent temperature rise as much as possible during the process of making it into a paste. Therefore, considering the inevitable rise in temperature during ultrafine grinding,
In order to find a suitable compromise, the limits of atomization of the milled particles were set. [Means for Solving the Problems] The present invention has been made in response to the above problems, and it is possible to achieve the desired results by adding a pressure boiling device to the manufacturing process line of the prior application following the water addition and mixing process. It contains the purpose of That is, the gist of the present invention is to crush raw materials such as bones containing mallow that have been frozen to about -20°C or lower using a rotating cutter, and then pass through crushing rollers in order to crush them, and the final crushing roller step The mixture of bones and mallow is pre-treated to form a continuous soft squid-like cloth at a temperature of about -10°C or less, and then cooled to about 0°C after the next chopping process. 10-80% (weight ratio) of water or shaved ice
Mix with water, add polysaccharides as necessary, sterilize by pressure boiling in a pressure boiling pot, and after cooling, turn this into a mallow paste through the grinding process of the first and second grinders. , a method for producing food materials characterized by keeping the temperature rise within about 20°C until the end of the grinding process and grinding the particle size to about 50 to 100 microns, and a freezing method equipped with cutter rollers and crushing rollers. A crushing device for turning livestock bones into a cloth-like object made of a mixture of bones and bone marrow;
A crushing device, a chopper for pulverizing the above-mentioned cloth-like material, a pressure mixing device equipped with a stirrer for adding cold water or ice to the above-mentioned pulverized material to form a slurry-like material, and a pressurizing mixing device for adding cold water or ice to the above-mentioned pulverized material to form a slurry-like material. A pressure boiling pot for pressure boiling sterilization, a first grinding device for coarsely grinding the slurry-like material, and a second grinding device for further grinding the coarsely ground material. The present invention relates to a food material manufacturing apparatus characterized in that these are arranged in the above order. The food material obtained by the method and apparatus of the present invention can repeatedly change into a meat-like state at low temperatures and a liquid state at high temperatures, but carrageenan, algin, and other polysaccharides are By adding polysaccharides, the effect can be further enhanced, and by adjusting the amount of these polysaccharides added, it is possible to control the state of the food, such as making it liquid when hot and solid when cold. [Operation] Raw materials such as bones containing mallow (e.g. ribs, backbone) frozen at around -20°C are crushed with a rotating cutter, and then the bones and mallow are passed sequentially through crushing rollers to be crushed. However, in the final crushing roller process, the mixture of bones and mallow was pretreated to form a continuous cloth-like object with a soft squid shape at around -10°C. In the chopping step, the plate (perforated plate) is not clogged, so the temperature rise is small at about 0°C to -5°C, and the raw material can be finely ground. In order to make this chopped raw material contain moisture similar to the moisture content of normal meat, 10 to 80% (by weight) of 0℃ chilled water or shaved ice is added to add water and mixed, and polysaccharides are added as necessary. , then sterilized by pressure boiling in a pressure boiling pot, and after cooling, this was further boiled into the first and second
Through the grinding process using the grinder, the temperature rise is within about 20°C until the production of mallow paste is completed, and the particle size is ground to about 50 to 100 microns. The grinder used in the grinding process consists of an upper stationary grinder and a lower rotary grinder facing each other, both of which contain large, medium and small abrasive grains so that there are no gaps at all, and thermoplastic and Thermosetting polymer grown and filled, zirconia ceramics,
Since it is made of a grinding wheel polymer composite, etc., it does not allow the growth of germs and is easy to wash with water, making it possible to produce raw paste hygienically. [Example] In Fig. 1, first, the outline of the configuration of the device will be explained. A is a crusher equipped with a belt conveyor on the side, a cutter roller in the upper stage, and a crushing roller in the lower stage, B is also equipped with a belt conveyor' on the side, and inside is a crushing roller on the upper stage and a fine gap (approx.
C is a crusher equipped with a crushing roller installed with a gap of 0.5), and C is a chopper equipped with a belt conveyor on the side and a chopping blade inside.
D is equipped with a screw conveyor S on the side, a stirring blade inside, a hydration mixing machine that can be tilted as appropriate, and is equipped with a hydration and polysaccharide addition device a. E is a pressure boiling pot, and the mallow slurry sterilized by pressure boiling here is cooled and sent to the next process from a receiving tank r by a meat pump p. F is the first coarse grinder equipped with upper and lower non-porous grinders that are in pressure contact with each other, G is the hopper equipped with a meat pump P' below for feeding the ground meat, and H is the screw S' that feeds the hopper. This is a second finishing grinder equipped with upper and lower non-porous grinders that press against each other inside. Then, the bones of birds, animals, fish, etc. containing mallow (bone marrow) as raw materials (at about -20℃),
It is crushed by the cutter roller in the crusher A, and further crushed by the next lower crushing roller (at about -15℃) to form a thick "squid"-like cloth-like material, which is then transferred to the crusher B. The upper and lower crushing rollers sequentially turn the material into a thin squid-like cloth (about -10°C), which is then sent to a chopper C and chopped into pieces (from 0°C to -5℃), sent to water mixing machine D by screw conveyor S, water (0℃) and polysaccharide were added and stirred, and the resulting mallose slurry was sterilized by pressure boiling in pressure boiling pot E. After cooling, it is further sent to a receiving tank R, sent to the next coarse grinder F by a meat pump P, and ground by a non-porous grinder (about 0°C to +5°C),
Furthermore, send this to Hotsupa G and use the meat pump
At p', it is sent to the second mill H for finishing grinding to produce a high quality mallow paste (about 20°C). Example 1 From the discarded bones left after slaughtering a pig, the backbone, rib bones, cartilage at the tip of the ribs, etc. containing mallow are selected, and 400 pieces of this are frozen at -20°C or lower in a freezer. The material is sent to the crusher shown in Fig. 1 and crushed by an upper cutter roller into coarse pieces, and then sequentially crushed by a crusher consisting of a lower crushing roller and upper and lower crushing rollers of the crusher to separate bones and marrow. The mixture was made into a thin and soft cloth-like object, which was further pulverized using a chopper with a 3 mm diameter plate, and introduced into a water mixing machine. % (weight ratio) of water and the necessary amount of polysaccharide, stir well to form a slurry, sterilize it by boiling under pressure, and after cooling, make a slurry using a grinder equipped with non-porous grinders on the top and bottom. It is sent to the first grinder for coarse grinding and turned into a slightly rough-grained fleshy paste, and then sent to the second grinder, which has the same structure as the first grinder, forcibly grinds it and grinds it to feel the presence of bones. We obtained 710 kg of fine quality pork mallow paste with a temperature of 18℃. The analytical test results are shown in Tables 1 to 4.

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[Table] Established.
[Effects of the Invention] According to the present invention, in the production process line of the prior application, a pressurized boiling device is simply added following the water addition and mixing process, without changing the conventional work method, and without changing the conventional work method. We succeeded in producing a new paste-like bone marrow food with porous properties, which was thought to be possible. It is a reversible food that becomes meat-like at low temperatures and liquid-like at high temperatures, and this state can be repeated.It is extremely hygienic due to pressure boiling, and can be distributed at room temperature, which was previously impossible. This production method makes it possible to easily turn limb bones, which were traditionally excluded as bone materials due to their hardness, into a poarable (mayonnaise-like) food material, making it an ideal material for development that will alleviate chronic food shortages. The economic effects are thought to be immeasurable for countries that do not have cryogenic storage equipment.

[Brief explanation of drawings]

FIG. 1 is a layout diagram showing a manufacturing apparatus of the present invention. A...Crushing machine, B...Crushing machine, C...Chiyotsupa, D...Hydration stirrer, E...Pressure boiling pot, F...
...First attritor, H...Second attritor.

Claims (1)

[Scope of Claims] 1 Raw materials such as bones containing mallow frozen to about -20°C or lower are crushed with a rotating cutter, then successively passed through crushing rollers to crush them, and in the final crushing roller step, the bones and other raw materials are crushed. The mixture with mallow is pre-treated to form a soft, continuous cloth-like object at a temperature of about -10°C or less, and then subjected to the next chopping process before being poured with cooling water or shearbet at about 0°C. 10 to 80% (weight ratio) of the shaved ice is mixed with water, polysaccharides are added as necessary, sterilized by boiling in a pressure boiling pot, and after cooling, this is further heated to the first and second stages. By the grinding process of a grinder, it becomes a mallow paste,
And the temperature rise until the end of this grinding process is approximately
A method for producing food materials, which is characterized by grinding to a particle size of approximately 50 to 100 microns at a temperature within 20°C. 2. The grinder used in the grinding process consists of an upper stationary grinder and a lower rotary grinder facing each other, both of which mix large, medium and small abrasive grains so that there are no gaps at all, and heat is applied to the internal pores of the porous vitrified abrasive grains. A method for producing a food material according to claim 1, which is made of a material grown and filled with a plastic and thermosetting polymer, a zirconia ceramic material, an abrasive polymer composite, or the like. 3. A crushing device and a crushing device equipped with cutter rollers and crushing rollers for turning frozen livestock bones into a cloth-like object made of a mixture of bones and bone marrow, and a crusher for pulverizing the cloth-like object; a pressurized mixing device equipped with a stirrer for adding cold water or ice to the above-mentioned pulverized material to form a slurry;
A pressure boiling pot for pressurized boiling sterilization of a slurry-like material, a first grinding device for coarsely grinding the slurry-like material, and a second grinding device for further grinding the coarsely ground material. 1. A food material manufacturing device comprising a grinding device and arranged in the above order.