JPH0463670B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing fish flakes using a twin-screw extruder.

[Conventional technology]

Fish flakes are a type of food material that is compatible with modern diets, and are used in large quantities as raw materials for chilled and frozen foods such as shumai, hamburger steaks, and paste products, as well as processed products such as canned foods.

However, fish flakes are rarely supplied for these uses, and the fish flakes that are normally supplied as dresses are made into fish flakes by hand at each factory. White fish such as cod, hoki, and hake, as well as salmon, bonito, and tuna are used.

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]

In order to make raw fish into fish flakes, inedible parts such as bones, skin, mefun, internal organs, and heads must be removed from small fish bodies. However, these processes are currently carried out manually, which puts pressure on factory profits due to costs such as personnel costs and pollution equipment costs, and there is also variation in quality. Problems such as difficulty in mass production are occurring.

In addition, white fish in particular has become smaller year by year, and fish materials such as fillets, flakes, and other pieces of fish meat have become extremely expensive.

For these reasons, although fish flakes are a food material that is compatible with modern diets, their range of use has been narrowed.

Therefore, an object of the present invention is to provide a method for producing fish meat flakes in large quantities easily and inexpensively.

[Means for solving problems]

The inventors of the present invention have developed a freezing technology for Sukemune Dara surimi, which eliminates the need for complicated processing methods such as purchasing fish from the market, opening the fish, and cutting the fish into pieces for use in the production of kamaboko. Recalling the rapid development of the manufacturing methods used for kamaboko and chikuwa, I believe that if boneless, skinless fish flakes could be supplied in large quantities as a food material, the above problems would be solved and the number of commercialized items would increase. keep thinking,
As a result of various studies, we found that when fillets and droplets are produced from raw fish and processed under specified conditions using a twin-screw extruder, the fish meat, which has been appropriately heated and coagulated, is cut into flakes by the screw and exit die. It was discovered that fish flakes can be produced continuously.

The present invention has been made based on the above findings, and is a fish meat flake characterized by processing fish meat or fish meat and mixed additives in a twin-screw extruder at a barrel temperature of 50 to 200°C to form flakes. The above object has been achieved by providing a manufacturing method.

There are two types of extruders: single-screw extruders and double-screw extruders. However, with a single-screw extruder, even if you try to process high-moisture raw materials such as seafood, the extruder will not be able to handle water due to water separation of the raw materials due to heating in the extruder. Discharge of the material to be processed becomes discontinuous at the outlet, making stable operation impossible. For this reason, the raw materials supplied to the uniaxial extruder are limited to low-moisture materials, and it is virtually impossible to produce fish flakes using the uniaxial extruder.

The present invention uses a twin-screw extruder, and according to the present invention, the raw fish meat or the fish meat and mixed additives are heated and coagulated at a predetermined temperature in the extruder, thereby producing heated and coagulated fish meat. It is cut into flakes by a screw and an exit die, allowing continuous production of fish flakes.

The method for producing fish flakes of the present invention will be described in detail below.

The raw material fish for the fish meat used in the present invention include common raw material fish used for filleted white fish such as Sukemune cod, red cod, hoki, and hake;
General raw material fish used in the production of fish paste products such as sardines, horse mackerel, and hotsuke, general raw material fish used in canned products such as salmon, bonito, tuna, etc.
Examples include unused fish that can be used to produce fallen meat, and almost any type of fish can be used without being limited to the type of fish.

In the present invention, fish meat such as fillet, ochimi, and surimi produced from the above-mentioned raw material fish by a conventional production method is used as raw fish meat, and these fish meats may be used alone or in combination of two or more kinds.

In addition, the mixed additives that can be added to the fish meat include okara, defatted soybeans, vegetable proteins derived from soybeans and/or wheat, seeds such as adzuki beans and peanuts, yeast, starch, grain flour, milk, and milk powder. , casein, whole soybeans, crustaceans such as krill, shellfish, egg whites,
Examples include vegetables, fruits, seaweed, and various seasonings.

These mixed additives may be added alone or in combination of two or more, and 0.5 of them may be added to the above fish meat.
It can be used in the range of ~100%, but 1~
Approximately 50% is preferable. In addition, as a mixed additive,
If necessary, trace amounts of flavoring and coloring agents may be mixed and used.

In addition, the twin-screw extruder used in the present invention is equipped with a feeder, a barrel, a twin-screw screw, a die, and a barrel temperature control device, and includes mixing, compression, kneading, crushing, shearing, heating, and cooling. Any type of equipment can be used as long as it is capable of processing each of the above steps individually or in combination within one unit.

To carry out the method for producing fish flakes of the present invention, the above-mentioned raw materials, ie, the above-mentioned fish meat or the above-mentioned fish meat and the above-mentioned mixed additives are processed using the above-mentioned twin-screw extruder.

The processing conditions (operating conditions) using the twin-screw extruder vary depending on the type of raw material to be processed, but the barrel temperature is 50 to 200°C, preferably 70 to 120°C, and the screw rotation speed is 15 to 200 rpm, preferably 15 ~
A setting of 150 rpm is suitable, and pressurization conditions can be set by setting the screw rotation speed. If the barrel temperature is less than 50°C, the fish meat will not be thermally coagulated and will not become flaky, and if it exceeds 200°C, the fish meat will be scorched, making it unsuitable for food. In addition, if the screw rotation speed is less than 15r.pm, it is difficult to keep the shape of the flakes constant, and if it exceeds 200r.pm, it is difficult to keep the shape of the flakes constant, and very small pieces of fish meat are produced. This makes it difficult to use as flakes.

In addition, regarding the configuration of the screw and exit die of the twin-screw extruder, it is desirable to use a reverse screw that applies pressure just before the exit die depending on the situation, and the shape of the exit die should be adjusted according to the desired size and shape of flakes. It is preferable to set a die of that shape.

By processing the raw material with a twin-screw extruder under the processing conditions described above, fish flakes of uniform quality can be obtained continuously from the outlet of the twin-screw extruder.

The shape of the obtained fish flakes can be changed into a crescent shape, an ellipse shape, etc. by adjusting the screw configuration, screw rotation speed, heating temperature, charge amount, die shape, etc.

Moreover, the texture, taste, and flavor can be adjusted to desired ones by appropriately selecting the above-mentioned mixed additives. For example, by adding a mixed additive exhibiting the flavor and color of salmon to the fish meat of Sukemune cod, fish flakes having the flavor and color of salmon can be produced from the fish meat of Sukemune cod.

In addition, when using mixed additives, fish meat and mixed additives may be supplied by pre-mixing a predetermined amount, but by making use of the mixing and kneading functions of the extruder, it is possible to feed the fish meat and mixed additives in a fixed ratio simultaneously from separate hoppers. It is desirable to supply

Examples of the present invention are listed below.

Example 1 A raw material made by adding and stirring 50g of salt to 1kg of Sukemune Daraf fillet was added to a twin-screw extruder (manufactured by Kobe Steel, Ltd.).
KOCO-60T type, screw rotation speed 50 rpm, barrel temperature 95°C) to obtain Sukemune cod flakes.

The obtained flakes were 13 to 15 mm long, crescent-shaped, and had a soft texture.

Example 2 1Kg of Sukemune Dara Surimi (offshore product SA) and 100g of starch
Add and stir the raw materials with 20g of natural seasonings into a twin-screw extruder (same as that used in Example 1,
Screw rotation speed 150r.pm, barrel temperature 80℃)
and obtained Sukemune Dara flakes.

The obtained flakes had a length of 7 to 8 mm and an elongated oval shape, and the texture was somewhat firmer than that obtained in Example 1. Also, the taste was more delicious than Sukemune's fish meat.

Example 3 500g of sardine surimi and 500g of frozen cod surimi,
25g of salt, 200g of cornstarch, and 25g of seasonings were added and stirred, and the raw material was heated using a twin-screw extruder (same as the one used in Example 1, screw rotation speed 30r.
pm, barrel temperature 95°C) to obtain fish flakes.

The obtained flakes had substantially the same shape as in Example 1, and were slightly darkened. In addition, the taste was delicious with just the right amount of sardine flavor, and the fishy odor was less than that of the raw material.

Usage Example When fish meat hamburgers were made using the fish flakes obtained in Examples 1 to 3, they were superior in texture, flavor, and fishy smell to those obtained by mixing fish meat directly.

〔Effect of the invention〕

According to the method for producing fish flakes of the present invention, fish flakes can be produced in large quantities with uniform quality, easily and at low cost.

Claims (1)

[Scope of Claims] 1. A method for producing fish flakes, which comprises processing fish meat or fish meat and mixed additives in a twin-screw extruder at a barrel temperature of 50 to 200°C to form flakes. 2 Repeat the above process at a screw speed of 15 to 200 r.p.
The method for producing fish flakes according to claim 1, which is carried out by m.