JPH0461629B2 - - Google Patents

Description

Detailed Description of the Invention [Field of Industrial Application] The present invention provides a novel edible structure using krill as a raw material, which has viscoelasticity and has an excellent balance of nutritional value. The present invention relates to a method for molding edible structures from krill, which makes it possible to effectively utilize krill that has not been used in the past.

[Conventional technology]

Krill is a type of zooplankton that is widely distributed in the ocean, and is a crustacean that resembles shrimp. In particular, the Euphausia superba species that lives in the Southern Ocean is mainly known as food for baleen whales. The resource amount is said to be in the hundreds of millions or even billions of tons, and because of its good taste, it is attracting attention as a future protein resource.

Therefore, in recent years, various attempts have been made to put krill into practical use, including turning it into a frozen food as it is, and even trying to turn it into frozen surimi.

[Problems to be solved by the invention] However, the use of krill for food still has problems such as odor,
Various problems remain regarding bittern, digestive enzymes, etc., and there are still unresolved technical points, and frozen products that are frozen in their original form are difficult to use immediately after thawing. Obtaining frozen surimi is subject to various restrictions.

Therefore, an object of the present invention is to provide a new and more effective method for using krill that solves the above-mentioned problems.

[Means for solving problems]

The present invention achieves the above-mentioned purpose by pre-treating krill as necessary and then adding and mixing sodium alginate to the krill so that the protein concentration is about 2 to about 20%, the sodium alginate concentration is about 0.5 to about 3%, and the PH Approximately
A dope adjusted to 10.5 to about 13.5 is formed, and this dope is filtered and deaerated as necessary, and then formed into a flat plate, a cylinder, a flake, or a fiber with a diameter of about 0.1 to about 4 mm. By extrusion molding and phase separation of this molded product in a liquid phase with a calcium salt or potassium salt concentration of about 0.2 to about 12.0% and a pH of about 2 to about 9, it is possible to form a viscoelastic product with protein as the main component. This has been achieved by a method for molding edible structures from krill, which is characterized by forming a strong structure with.

The present invention was completed by further investigating the method of forming edible structures from fish etc. that the present inventors had previously proposed, and as a result found optimal conditions when using krill as a raw material. .

Hereinafter, the method for forming an edible structure from krill according to the present invention will be described in detail based on its embodiments.

In the present invention, krill, which is a raw material, can be used as it is, and by using it as it is,
It is possible to effectively utilize the entire product without processing such as shelling, and without creating unused parts, resulting in a nutritionally well-balanced molded product. You can also do things.

In carrying out the present invention, first, if necessary, krill is pretreated and then pulverized to, for example, 20 μm or less, preferably 10 μm or less.

As for the above pretreatment method, in order to avoid the influence of protease as much as possible and avoid the peculiar odor of internal organs and skin,
Methods such as heat inactivation, drying to change the flavor, or freezing and pulverization to suppress enzyme activity are preferred; therefore, in the present invention,
Dry powder obtained by drying krill, krill powder obtained by freeze-pulverizing krill, and heat-denatured krill powder can be used as raw material krill.

However, the molding method of the present invention is also possible with a direct homogenate of raw krill.

Next, as described above, the protein and concentration of the pretreated krill is adjusted as necessary. The protein concentration is adjusted by adjusting water, etc., and the preferred range of protein concentration cannot be determined unconditionally because it is affected by the sodium alginate concentration and alkali concentration, and also depends on the type of krill raw material and the intended shaping. Approximately 2.0, although it varies depending on the shape of the object.
~20.0%, the desired product can be obtained in good form, and when trying to obtain a fibrous product using raw krill, 2~5%
It is preferable that

In addition, the above pH adjustment is usually done with caustic soda.
The object of the present invention can be achieved by making it highly alkaline with a pH of about 10.5 to about 13.5.

Next, about 0.5 to about 3% sodium alginate is added to the dope whose protein concentration and pH have been adjusted as described above.

Therefore, when obtaining a fibrous molded product using raw krill, the ratio (by weight) of protein concentration, sodium alginate concentration, and alkali (caustic soda) concentration is preferably 1:0.1 to 1:0.05 to 0.15. By adjusting these ratios, the conditions for protein dissolution, interaction between protein and sodium alginate, and protease inactivation are determined, and such adjustment is important in determining the viscoelasticity and strength of the fiber. This is the condition.

It is desirable to remove impurities that would interfere with spinning from a dope made of a mixture of protein and sodium alginate by filtration or centrifugation, and more preferably to remove air inside by centrifugal force or vacuum. Adjust the temperature to prevent gelation.

Next, the above dope is molded. This molding method is performed using the most difficult extrusion molding method to create a mold with a diameter of about 0.1 to about 4
Taking as an example the case where the dope is molded into a fibrous shape of 0.1 mm in diameter, the dope is selected depending on the viscosity of the dope and the viscoelasticity and strength of the desired molded product. It is molded into continuous knotless fiber or continuous knotted fiber. This extrusion method is possible by selecting an extrusion mechanism such as gas pressure, screw pressure, pump pressure, etc.

After that, the fiber (molded product) has a pH of about 2.
By phase separation in a liquid phase (coagulation liquid) with a pH of about 9 to about 9, preferably about 4 to about 7, a strong structure containing protein and sodium alginate as main components and having viscoelasticity is obtained.

Incidentally, the fiber is usually formed by directly extruding it into the above-mentioned liquid phase.

The reaction in the above liquid phase is based on the fiber diameter of 0.2 mm.
Although it completes in about 10 seconds at a pH of 7.0, the speed of the reaction, the degree of deep penetration, and the strength of the reaction are determined by the diameter of the fiber, the concentration of protein, sodium alginate, and the pH of the liquid phase. Adjustment of the pH of the liquid phase is an important condition that determines the viscoelasticity and strength of the fiber in relation to the protein concentration and sodium alginate concentration, and phase separation is completed by completing the reaction in the liquid phase. .

The concentration of the calcium salt or potassium salt is an important condition from the standpoint of protein aggregation, insolubilization of sodium alginate, reactions for structuring the dope, and dehydration of the structured fiber. In particular, a high concentration of 0.2 to 12% is required for insolubilization and dehydration of sodium alginate, and usually 1 to 12%.
Implemented at 7%.

The fiber obtained as described above is finally washed with water. This rinsing may normally be done with water, but it is desirable to wash with dilute physiological saline and then wash with water at the end. Immediately washing with water may cause the surface to become rough due to rapid surface swelling; to prevent this phenomenon, the surface can be made smooth by washing with physiological saline.

Further, when the dope is molded into a flat plate, a cylinder, or a flake, it can be easily molded by a normal molding method.

The edible structure obtained by the method of molding an edible structure from krill of the present invention, for example, the above-mentioned fibrous molded product, can be used as it is or bound with a binder,
It is then dried or expanded slightly and used as a material for processing into food.

(Example) Tests and examples are listed below.

Test Example After pulverizing thawed krill, it was placed in an anti-foam blender and homogenized for several to ten-odd minutes while varying the protein concentration, caustic soda concentration, and sodium alginate concentration to obtain a dope. The obtained dope was forced out with nitrogen gas pressure through a staff with a nozzle diameter of 0.2 to 0.4, poured into an aqueous solution tank with calcium chloride whose pH was adjusted with hydrochloric acid, and coagulated, and then washed with water to obtain various fibers.

From these results, it was found that by selecting the following conditions ~, a fiber having viscoelasticity could be obtained, and that by changing the following conditions ~, the physical properties of the fiber, such as viscoelasticity and strength, could be changed.

The protein concentration is preferably 2.0 to 5.0%.

Adjust the PH of the dope to 10.5 to 13.5 with caustic soda.

The sodium alginate concentration is 0.5-3.0%.

The pH of the coagulation bath is adjusted to 2-9.

The concentration of calcium chloride or potassium chloride aqueous solution in the coagulation bath is 0.2 to 12%.

It has also been found that seawater (PH approximately 7) can be used as the coagulation bath.

Example 1 After grinding 1Kg of raw shucked krill, it was ground to 45% with a protein concentration of 3.0%, a pH of 12.4 (caustic soda), and a sodium alginate concentration of 1.0%.
The mixture was homogenized at ℃, filtered and degassed, and then used as a dope. This dope was injected under nitrogen gas pressure through a staff with a nozzle diameter of 0.25 mm into an aqueous solution tank with a calcium chloride concentration of 3.8% that had been adjusted to pH 5 with hydrochloric acid.
Let it react for 10 seconds, then wind it onto a reel (speed about 25
m/min.) and then washed with water to obtain a fiber. The obtained fiber had spaghetti-like viscoelasticity and elasticity.

Example 2 1Kg of raw krill rounds were ground as they were, then homogenized at 45°C with a protein concentration of 4.0%, a pH of 13.0, and a sodium alginate concentration of 1.3%, and after filtration and degassing, a dope was obtained. . A fiber was obtained using this dope in the same manner as in Example 1. This fiber had fewer differences compared to the fiber of Example 1.

Example 3 After grinding 1 kg of thawed shelled krill, it was homogenized at 50° C. with a protein concentration of 3.5%, a pH of 11.9, and a sodium alginate concentration of 0.9%, and after filtration and degassing, it was made into a dope. This dope was poured from a staff with a nozzle diameter of 0.4 mm at a pH of 5.0 and a calcium chloride concentration of 4% as in Example 1.
The fiber was injected into an aqueous solution tank, reacted for about 10 seconds, wound up on a reel, and washed with water to obtain a fiber. Although the obtained fiber exhibited slightly weaker viscoelasticity than the fiber obtained in Example 1, it was possible to wind it onto a reel at a winding speed of about 20 m/min.

Example 4 After grinding 1 kg of ground krill collected from thawed frozen shucked krill, the protein concentration was 2.5%, the pH was 13.1,
Assuming the sodium alginate concentration to be 1.2%,
The mixture was homogenized at 45°C, filtered and degassed, and then used as a dope. This dope was applied to the nozzle diameter in the same manner as in Example 1.
A 0.25 mm thick fiber was mixed into a coagulation bath with a pH of 7 and a calcium chloride concentration of 5%, reacted for about 10 seconds, and then washed with water to obtain a fiber.

Example 5 After freezing and crushing the shelled krill, the protein concentration was 4% and the sodium alginate concentration was 1.0%.
Adjust the pH to 11.5 with caustic soda, homogenize at 40℃, filter and degas, and use a nozzle diameter of 0.2.
It is extruded from a 3.5 mm statuf and injected into an aqueous solution tank with a calcium chloride concentration of 3.5% adjusted to pH 6.
After reaction for 5 seconds, the fiber was washed with water to obtain a fiber. The obtained fiber had viscoelasticity and elasticity similar to gluten noodles. In addition, as the above aqueous solution,
The fibers also coagulated when calcium salts were dissolved in seawater (PH7.2), and there was little difference.

〔Effect of the invention〕

According to the present invention, krill, which has had various problems in making it edible, can be used effectively without causing any problems, and moreover, it is possible to effectively utilize krill without causing any problems. In addition to the effective and complete intake and utilization of krill protein, the addition and mixing of sodium alginate has the effect of reinforcing vitamins, etc. from the standpoint of nutrition and health, and the complete utilization of krill protein is possible. It is evaluated from the aspect.

Furthermore, the structure of the edible structure obtained by the molding method of the present invention is obtained by the inactivation of protease and the interaction between protein and polysaccharide under the above-mentioned specific conditions. According to the authors, it is now possible to create a fiber structure from crushed whole krill, which was previously impossible to create a gel-like network.

Further, according to the present invention, it is possible to obtain an edible structure having viscoelasticity from whole krill in a high yield in a raw state, and the edible structure obtained by the present invention contains all protein, all minerals, and the like. It is highly nutritious, with all vitamins and polysaccharides completely recovered.

Claims (1)

[Claims] 1. After pretreating krill as necessary, sodium alginate is added and mixed to adjust the protein concentration to about 2 to about 20%, the sodium alginate concentration to about 0.5 to about 3%, and the pH to A dope adjusted to about 10.5 to about 13.5 is formed, and this dope is filtered and deaerated as necessary, and then formed into a flat plate, a cylinder, a flake, or a fiber with a diameter of about 0.1 to about 4 mm. This molded product is extruded into a shape with a calcium salt or potassium salt concentration of about 0.2 to about 12.0% and a pH of about 2.
~ By phase separation in the liquid phase of about 9,
A method for forming an edible structure from krill, which is characterized by forming a strong structure containing protein as a main component and having viscoelasticity. 2. The method for molding an edible structure from krill according to claim 1, wherein the protein concentration of the dope is 2 to 5% and the molded product is fibrous.