JPH0459870B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing powdered foods using an extruder.

[Conventional technology]

Furikake is a well-known powdered food in the marine food field, and recently, powdered foods such as konabushi have been developed for the purpose of using fish that catch a lot of fish, especially sardines. Basically, it is manufactured using a classical manufacturing method that includes the steps of boiling, drying, and crushing.

In addition, extruders are mainly used in Western countries to manufacture pasta such as macaroni and spaghetti, and snacks whose main ingredient is starch, and there have been reports of successful organization of plant proteins. However, there are no examples of it being effectively used in the field of seafood products.

[Problem that the invention seeks to solve]

Accordingly, an object of the present invention is to provide a method for producing a powdered food product that can continuously and efficiently perform various steps such as boiling, drying, and pulverization in a labor-saving and space-saving manner.

[Means for solving problems]

The present invention is characterized in that the main raw material consisting of fish and shellfish meat and/or its by-products is treated with an extruder at a predetermined temperature along with starch, vegetable protein auxiliary raw materials, and seasonings, and then pulverized. The above object has been achieved by providing a method for producing a powdered food.

The method for producing the powdered food product of the present invention will be described in detail below.

The raw material fish for the fish and shellfish meat used in the present invention is not limited to any species as long as it is a fish and shellfish, including sardines,
Sukemune cod, shark, herring, salmon, swordfish, flying fish, kinme sea bream,
Most fish and shellfish such as sea bass, mackerel, mackerel, and krill can be used.

The present invention uses raw fish and shellfish such as fillet, fallen meat, and surimi obtained from the above-mentioned raw fish by a conventional method and/or their by-products as the main raw materials. By-products include processing residues, etc. . These may be used alone or in combination of two or more.

In addition, auxiliary raw materials that can be used with the above main raw materials include okara, defatted soybeans, vegetable proteins derived from soybeans and/or wheat, seeds such as adzuki beans and peanuts, starch, yeast, grain flour, milk, milk powder, and casein. ,
Examples include whole soybeans, crustaceans such as krill, shellfish, egg whites, vegetables, fruits, and seaweed. These auxiliary raw materials are used alone or in combination of two or more. The amount of the auxiliary raw material used varies depending on its type, but it is preferably 10 to 50 parts by weight per 100 parts by weight of the main raw material, and 20 to 50 parts by weight when starch is used as the auxiliary raw material.
The amount is preferably 40 parts by weight, and when vegetable protein is used as an auxiliary raw material, it is preferably 15 to 30 parts by weight. Although the auxiliary raw materials can be used by being added and mixed with the main raw materials in advance, it is preferable to utilize the kneading function of the extruder and use the auxiliary raw materials by introducing them from the middle of the barrel and kneading them. Further, trace amounts of flavors and colorants may be mixed and used as auxiliary raw materials, if necessary.

Further, as seasonings, salt, soy sauce, sodium glutamate, etc. can be used.

To carry out the method for producing a powdered food according to the present invention, the above raw materials, ie, the main raw material, the auxiliary raw material, and the seasoning are processed with an extruder. When processing with an extruder,
It is preferable to adjust the moisture content of the raw material to 5 to 60%.

In the present invention, it is possible to use either a single-screw or twin-screw extruder depending on the moisture content of the raw material, but it is preferable to use a twin-screw extruder when the moisture content of the raw material is 20% or more. .
In other words, with a single-screw extruder, when processing high-moisture raw materials such as fish and shellfish meat, the material to be processed becomes discontinuously discharged at the extruder outlet due to water syneresis of the raw material due to heating in the extruder, making it unstable. This is because it is difficult to drive properly. The twin-screw extruder is equipped with a fiber for raw material and additive water, a barrel, a twin-screw screw, a die, and a barrel temperature control device.
Any type of equipment can be used as long as it can perform mixing, compression, kneading, crushing, shearing, heating, etc., either singly or in combination, in one unit.

The processing conditions (operating conditions) using the twin-screw extruder vary depending on the type of raw material to be treated, but the barrel temperature is 80 to 300°C, preferably 150 to 200°C, and the screw rotation speed is 10 to 300 rpm, preferably 100°C. ~
A setting of 200 rpm is suitable, and pressurization conditions can be set by setting the screw rotation speed. If the barrel temperature is less than 80℃, fish meat will be difficult to coagulate under heat, making it difficult to obtain the desired powdered food.
If the temperature is over 300°C, the fish meat will be burnt, which is not preferable.

Further, the shape of the exit die is not particularly limited, but it is preferably shaped so that the desired powdered food can be obtained by pulverization after processing with the extruder, for example, the shape of a flat die.

In the present invention, a powdered food product is obtained by treating the raw material with an extruder under the treatment conditions described above, pulverizing (or shredding), and then drying if necessary. The pulverization is preferably carried out using a cutter equipped at the outlet of the extruder in order to continuously obtain a powdered food. Also, drying
It is preferable to carry out the reaction at 90 to 110°C for 10 to 60 minutes in a constant temperature bath or the like.

The powdered food thus obtained has uniform quality and can be used not only as a powdered powder, but also as an additive to fish paste products and as a sprinkle on cooked rice. In addition, the texture, taste,
The flavor can be adjusted to a desired flavor by appropriately selecting the auxiliary raw materials and the seasonings.

Example 1 88 parts of minced sardine meat, 2 parts of common salt and 10 parts of defatted soybean flour were mixed, and this was treated as a raw material using an extruder with L/D = 23, pulverized, and then heated at 100°C. A powdered food was produced by drying in a constant temperature bath for 30 minutes. The operating conditions for the extruder are a raw material supply rate of 25 kg/h, and a screw rotation speed of 50 r.
pm, the barrel temperature was 180°C, and a flat die and cutter with a thickness of 5 mm and a width of 35 mm were installed at the exit of the extruder.

The obtained product was a brown powder with a rich flavor, and could be used not only as a powder, but also as an additive to fish paste products and as a sprinkle on cooked rice.

Example 2 A powdered food was produced in the same manner as in Example 1, except that 85 parts of Sukemune cod drop, 10 parts of starch, and 5 parts of seasonings such as salt and soy sauce were used as raw materials.

The obtained product had a larger amount of seasoning than Example 1, so it was unsuitable for applications such as kneading powder, but it was suitable as a sprinkle on cooked rice.

〔Effect of the invention〕

According to the method for producing powdered foods of the present invention, powdered foods can be produced in large quantities with uniform quality, continuously and efficiently in a labor-saving and space-saving manner.

Claims (1)

[Scope of Claims] 1. A main raw material consisting of fish and shellfish meat and/or by-products thereof, together with auxiliary raw materials such as starch and vegetable protein, and seasonings, is treated with an extruder at a predetermined temperature, and then pulverized. A method for producing a powdered food characterized by: 2. The method for producing a powdered food according to claim 1, wherein the predetermined temperature is 80 to 300°C.