JPH0560342B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Field of Application] The present invention relates to a method for producing a protein food material from aquatic animal meat that has a texture similar to meat and has almost completely removed fish odor. [Prior art] Aquatic animal meat is brought into contact with a hydrophilic organic solvent such as alcohol kept at a temperature of about 0 to 5°C to defatte and dehydrate the aquatic animal meat, and to moderately denature and coagulate proteins. is Japanese Patent Application Laid-open No. 51-70846,
It is known from Japanese Patent Publication No. 53-5384. However, this method does not sufficiently degrease the meat of aquatic animals, and it has not been possible to sufficiently remove the fish odor, especially from red fish such as sardines, which contain a large amount of fat. As a method to solve this problem, one of salt, fatty acid ester of sucrose, and one of sodium bicarbonate and polyphosphate is added to aquatic animal meat to form a paste, and then the mixture is heated to a temperature of 0 to 20℃. ,
After denaturation by contacting with a hydrophilic organic solvent kept at a low temperature of preferably 0 to 10°C, the fish odor can be almost completely removed by contacting with a hydrophilic organic solvent kept at a temperature of 40°C to the boiling point. The inventors of the present invention discovered that it is possible to maintain the texture of the obtained protein food material in a manner similar to animal meat.
It is reported in Publication No. 31096. [Problems to be Solved by the Invention] However, in the above method, in order to maintain a good meat-like texture in the pasted aquatic animal meat, a hydrophilic organic solvent is used which is kept at a temperature of less than 20°C, preferably less than 10°C. Since the hydrophilic organic solvent is brought into contact with the solvent, a device for cooling the hydrophilic organic solvent is required.
The problem was that the equipment costs were high. In addition, in the above method, in order to greatly improve the efficiency of removing fish odor, it is necessary to reduce the oil content such as fish oil in the raw aquatic animal meat in advance. They were forced to use three times the amount of fresh water to soak them in water. Furthermore, the contact efficiency between the processed aquatic animal meat and the organic solvent is poor, and the amount of hydrophilic organic solvent used during the above process reaches several times the amount of the raw materials, which also increases production costs. There was a problem that it was difficult to reduce the Therefore, as a result of further intensive research, the present inventors have found that when high-fat, lean aquatic animal meat is used as raw material, the meat is sufficiently good even when treated with a hydrophilic organic solvent at 20°C or higher. It is possible to obtain a similar texture, and oils and fats can be sufficiently removed without the need for water-bleaching. In addition, by using the urasuki meat, contact with organic solvents is good, and solvent treatment efficiency is dramatically improved. The present invention was developed based on the new knowledge that the amount of organic solvent used can be significantly reduced. In other words, the present invention enables the contact treatment of aquatic animal meat with a hydrophilic organic solvent without requiring a complicated cooling device, without using a large amount of a hydrophilic organic solvent, or without using a water bleaching process using a large amount of fresh water. The object of the present invention is to provide a simple and low-cost method for producing a protein food material that retains an extremely good meat-like texture and has high fish odor removal efficiency. [Means for Solving the Problems] This invention involves straining high-fat, lean aquatic animal meat containing 1% by weight or more of fats and oils, and adding either one of fatty acid ester of sucrose or salt to the strained meat obtained. At least one of sodium bicarbonate or polyphosphate is added to form a paste, which is then brought into contact with a hydrophilic organic solvent kept at a temperature of 20°C or above and below the protein denaturation temperature to change the shape. The solution was to make it into an amorphous form and then contact it with a hydrophilic organic solvent kept at a temperature above 40°C and below the boiling point. [Function] Among marine animal meat, high-fat, lean marine animal meat containing 1% by weight or more of fats and oils such as fish oil is used as a raw material, and this is strained, and the strained meat is treated with fatty acid ester of sucrose or salt. One or more of the following,
We decided to add one or more of sodium bicarbonate or polyphosphate to form a paste, and then apply a process to remove fat from the paste-like meat, so the temperature of the first stage of treatment with a hydrophilic organic solvent was 20°C.
Even if the temperature is above ℃ or above and below the denaturation temperature of protein, the aquatic animal meat will not lose its meat-like texture because it is lean and high in fat. Furthermore, since the meat is strained, the contact efficiency with the hydrophilic organic solvent is improved, and together with the high processing temperature, the fish odor can be almost completely removed even with a small amount of organic solvent. Therefore, there is no need for a cooling device for hydrophilic organic solvents or a water exposure process using large amounts of fresh water.
It can be processed using simple and inexpensive equipment, and the amount of expensive organic solvents used can be significantly reduced. [Example] This invention will be explained in detail below. The aquatic animals used in this invention include those containing 1% by weight or more of oil and fat, high in fat and lean meat, such as mackerel and sardines. Red fish such as sardines, which do not easily lose their meat-like texture, are suitable. Note that the fats and oils contained in aquatic animal meat as used herein refers to fats that are solid at room temperature (FAT), such as fish meat, and oils that are liquid at room temperature (OIL). Further, as the hydrophilic organic solvent used in this invention, alcohols are preferable, and ethyl alcohol and isopropyl alcohol are particularly preferable. FIG. 1 shows each step of an embodiment of the manufacturing method of the present invention. The process will be explained below along with this process diagram. Cutting into pieces When carrying out the method of this invention, first, aquatic animals such as sardines are cut into pieces. Washing process: Next, wash the meat twice with twice the amount of water as the cut meat, and then drain thoroughly. Wastewater is treated by separately installed wastewater treatment equipment. Meat harvesting process In the above process, bones, skin, etc. are separated and removed from the meat, which has been thoroughly washed with water, using a mesh roller type meat harvesting machine, etc., to obtain the minced meat. Foreign matter removal and sieving process: Using a sieve machine for paste-like fish meat, foreign substances such as small bones and eyeballs are removed and sieve is performed to collect only the sieved meat. This straining process uniformly fragments the aquatic animal meat, which helps improve the efficiency of contact with the solvent during subsequent treatment with a hydrophilic organic solvent. This aquatic animal meat usually contains 1
It contains ~20% by weight of oil and fat and 60-75% by weight of water. Due to the low efficiency of fish odor removal in conventional methods, a subsequent soaking process was required in which the fish was exposed to clean water until the oil content was approximately 2% by weight or less and the water content was 82 to 84% by weight. In the method of this invention, the next coagulation step is performed without performing this water exposure step. Weighing process The strained meat from which foreign matter has been removed is weighed, and then various additives suitable for it are weighed. Mixing process Add one or both of salt or sucrose fatty acid ester and one or both of sodium bicarbonate and polyphosphate to the weighed strained meat and knead to form a paste. I will make it happen. It is preferable that these additives be added in an amount of about 0.01 to 3% by weight based on the aquatic animal meat. In this case, salt and fatty acid esters of sucrose help to dissolve actomyosin in aquatic animal meat and give the protein appropriate hardness, and sodium bicarbonate and polyphosphate increase the water retention of the product protein. useful for. Primary agglomeration treatment step ₁ Paste-like aquatic animal meat is continuously fed into a first continuous kneading device such as a kneader using a pump, etc., and after being kneaded in the first continuous kneading device, it is fed into a second continuous kneading device. Transferred to continuous kneading equipment. Step ₂ Kneading is performed simultaneously with the addition of a hydrophilic organic solvent in a second continuous kneading device. The amount of the hydrophilic organic solvent to be supplied can be appropriately selected depending on conditions such as the fat and oil content of the aquatic animal meat and its transfer rate. The temperature of this hydrophilic organic solvent is kept at 20°C or higher and below the denaturation temperature of aquatic animal meat protein, particularly preferably 20 to 25°C. Step ₃ : The meat is fed into a second continuous kneading device, where it is sufficiently kneaded to denature the proteins on the surface of the aquatic animal meat. Note that the specifications of the second continuous kneading device and the first continuous kneading device may be the same or different. Step ₄ : The aquatic animal meat whose surface proteins have been denatured is extruded from a second continuous kneading device.
The protein is left in a first extraction tank filled with a hydrophilic organic solvent for a predetermined period of time to denature and dehydrate the protein. Step ₅ The aquatic animal meat, which has undergone surface protein denaturation and dehydration in the above _four steps, is separated from the mixed liquid of the hydrophilic organic solvent and water and dehydrated. Step ₆ Next, in order to sufficiently denature and dehydrate the protein, a second chamber is kept at a temperature of 20°C or higher and lower than the protein denaturation temperature, and is filled with a hydrophilic organic solvent in an amount approximately twice that of the aquatic animal meat. In the extraction tank, ₅
By adding aquatic animal meat that has been deliquified during the process,
Completely denature and dehydrate proteins. The hydrophilic organic solvent used in the above _4th and _6th steps is a hydrophilic organic solvent that has been used in the secondary aggregation treatment step described below. In this way, sufficient treatment can be performed with approximately 3.5 times the amount of the hydrophilic organic solvent compared to the amount of aquatic animal meat. Secondary aggregation treatment step Next, the denatured aquatic animal meat is taken out and deliquified, and then placed in a third extraction tank filled with a hydrophilic organic solvent maintained at a boiling point of 40°C to 50°C. The aquatic animal meat is thoroughly defatted by contacting for 30 minutes. At this time, the hydrophilic organic solvent is 2 times the amount of meat.
Double the amount. The aquatic animal meat that has been subjected to the secondary aggregation treatment is deliquified and separated, and then further agglomerated as necessary.
It is immersed into a fourth extraction tank filled with double the amount of hydrophilic organic solvent for more complete processing. Even when treated with a high-temperature hydrophilic organic solvent in these agglomeration steps, aquatic animal meat does not become too hard and lose its meat texture. Normally, when aquatic animal meat is treated with a high-temperature hydrophilic organic solvent, the meat becomes too hard and has a texture that is completely different from livestock meat, but this invention method does not do this because fish oil is used as the raw material. Using high-fat, lean aquatic animal meat containing 1% by weight or more of fats and oils, this is strained,
After adding the above-mentioned additives to the strained meat and making it into a paste, the above-mentioned aquatic animal meat was treated with a hydrophilic organic solvent kept at a temperature of 20°C or higher and below the protein denaturation temperature in a primary coagulation process. According to
This is thought to be because the meat-like texture applied during this processing step is fixed in a shape that is difficult to change. In this way, the aquatic animal meat from which the fish odor has been almost completely removed while retaining a good meat-like texture is sufficiently freed of the hydrophilic organic solvent used in the aggregation step. The used hydrophilic organic solvent that has been deliquified is reused by the low-temperature separation method described below. Drying process The aquatic animal meat separated from the hydrophilic organic solvent is
The protein food material is dried using a ventilation dryer or the like until the water content becomes 3 to 8% by weight. The protein food material obtained in this way has a whitish-gray color, and its properties are approximately 75-90% by weight of protein, 2-9% by weight of ash, 0-0.2% by weight of oil and fat, and 2-8% by weight of water. . When this protein food material is to be used for human consumption, it can be made into hamburgers and the like having a texture similar to that of livestock meat by reconstitution with water, adding seasonings, etc., and cooking with heat. Furthermore, since the protein food material obtained in the above process has been subjected to an agglomeration step using a continuous kneading device, it becomes flaky and amorphous and can be widely used as a variety of food materials. The hydrophilic organic solvent used in the above primary aggregation treatment and secondary aggregation treatment can be reused according to the process diagram shown in FIG. First, the hydrophilic organic solvent used in the fourth extraction tank of the process is separated from the aquatic animal meat. Since the amount of fats and oils extracted in the fourth extraction tank is very small, this used solvent is directly transferred to the third extraction tank for use. Since the amount of fats and oils extracted in the third extraction tank is larger than the amount of fats and oils extracted in the fourth extraction tank, even if the used solvent in the fourth extraction tank is used,
It does not contaminate the aquatic animal meat processed in the third extraction tank. After being used in the third extraction tank,
The separated used solvent is reused in the second extraction tank. After being used in the second extraction tank,
The separated used solvent is further used in the first extraction tank. However, many oils and fats have already been extracted into the solvent after being used in the third extraction tank, and the ability to extract oils and fats has decreased, so the solvent is used in the first and second extraction tanks. requires a method to separate dissolved fats and oils. Here, taking advantage of the property that the solubility of fats and oils decreases when the temperature of the solvent is lowered, the used hydrophilic organic solvent separated from the third extraction tank is heated to a low temperature of 0 to 10℃ and dissolved in it. A low-temperature separation method can be used to precipitate and separate the fats and oils contained in the oil.
By applying this low-temperature separation method, the amount of fats and oils dissolved in the hydrophilic organic solvent can be reduced to 0.3% by weight or less. This treatment improves the degreasing ability of used hydrophilic organic solvents and further increases the temperature at 15 to 25℃.
The degreasing ability in the first and second extraction tanks was improved by heating the extractor to a temperature of 100%. In addition, in the first extraction tank, since it is necessary to dissolve a large amount of oil and fat, 1 to 2
It is preferable to add double the amount of unused hydrophilic organic solvent. By reusing the hydrophilic organic solvent in the above extraction process and in each of the extraction steps, together with the fact that the raw aquatic animal meat is strained and used, the amount of hydrophilic organic solvent that was conventionally required is approximately six times that of aquatic animal meat. The amount of organic solvent used can be reduced to about 3 to 4 times the amount of aquatic animal meat, and the manufacturing cost of the product can be significantly reduced. (Production example) 50 kg of sardine meat was put through a strainer to obtain 45 kg of strained meat. 4 kg of this strained meat was collected, and 2% by weight of common salt and 2% by weight of sodium bicarbonate were added thereto and kneaded in a first kneader. 2 kg of kneaded meat was collected from this, and 1.5 times the amount of kneaded meat (3) was kept at a temperature of 20 to 25 degrees Celsius for 2 kg of kneaded meat.
of ethyl alcohol in a second kneader.
Kneaded for a minute. Next, this was put into the first extraction tank 5 filled with ethyl alcohol kept at a temperature of 20 to 25°C, and after stirring for 15 minutes, the ethyl alcohol and the kneaded meat were separated using a wire mesh. . Furthermore, the kneaded meat separated from the ethyl alcohol was placed in the second extraction tank No. 5, and the mixture was filled with ethyl alcohol from which fats and oils had been removed from the waste liquid of the secondary coagulation process using a low-temperature separation method. After stirring for about 15 minutes, the mixture was placed in a wire mesh The liquid was removed by Next, the kneaded meat was put into the flask, the ethyl alcohol used in the fourth extraction tank was added, and the mixture was heated and boiled while stirring. After boiling
The mixture was stirred for 15 minutes and the liquid was removed using a wire mesh. The dehydrated kneaded meat was placed in another flask, and twice the amount of ethyl alcohol that had been previously heated to a boiling point of 50 to 100 ml was added thereto, and the mixture was heated and boiled while stirring. After boiling, the mixture was stirred for 15 minutes, and then the liquid was removed using a wire mesh. The dehydrated kneaded meat was dried with ventilation at 25 to 30°C to obtain 270 g of protein food material containing about 8% by weight of water. (Comparative Example) 160 g of common salt and 40 g of sodium bicarbonate were added to 8 kg of raw meat obtained by bleaching shredded sardine meat with about 3 times the amount of fresh water and kneading it in a kneader to form a paste. 2 kg was collected from this kneaded meat,
Using a cutter with a die hole diameter of 3 mm, extract it into ethyl alcohol kept at 5℃, leave it for 10 minutes, then scoop it up with a colander and drain the ethyl alcohol.
Place it in the above-mentioned chopper again and keep it at 5℃.
After extraction into ethyl alcohol and stirring for 15 min,
Dehydrated. The dehydrated kneaded meat was then stirred for 15 minutes in 4 liters of ethyl alcohol kept at 40°C or higher, placed in a centrifugal filter to remove the liquid, and then dried with ventilation to obtain a protein food material. Next, hamburgers were made from the protein food materials obtained in the above production examples and comparative examples, and sensory tests were conducted on the fish odor and texture of the hamburgers. Sample preparation: Add 0.8 g of water to 200 g of the protein food material obtained in the above production example and comparative example and bring to room temperature.
When left for 15 to 60 minutes, each sample completely absorbed water and increased in volume by about 5 times. A ₁ : 40g of the protein food material obtained in the above production example rehydrated, 40g of minced meat, 2g of beef tallow, 30g of onion, 8g of egg, 2g of butter, 0.6g of salt, 0.06g of pepper, 8g of milk, 0.6g of beef extract. ,
I added 2ml of wine, 12g of breadcrumbs, and other spices, and fried it in a frying pan to make a hamburger. A ₂ : A ₁ except that 20 g of ground meat was added to 40 g of the rehydrated protein food material obtained in the above production example.
A hamburger steak was prepared in exactly the same manner as the sample. A ₃ : A hamburger was prepared in the same manner as the sample A ₁ except that 40 g of the protein food material obtained in the above comparative example was rehydrated. Sensory test: Compare the texture of A ₁ and A ₂ hamburger steaks with the texture of A ₃ hamburger steaks, and use a 5-point evaluation method in which the equivalent product is given a score of 0, those with texture given a +2, and those without texture given a -2. was evaluated by a panel of eight people. The results are shown in Table 1.

【table】

[Table] As is clear from the above table, A ₁ has less texture than A ₃ , and A ₂ has more texture than A ₃ , but no significant difference was found between them. . From the results in the table above, food material _A1 obtained by the production method of this invention
It was confirmed that A 2 and A ₂ had a meat-like texture comparable to that of the food material A ₃ obtained by the conventional production method. Sensory test: Fish odor of A ₁ and A ₂ hamburger steaks
A panel of eight people evaluated the fish odor of the hamburger steak of _A3 using a five-point evaluation method in which equivalent products were scored as 0, those with a fishy odor as +2, and those without a fishy odor as -2. The results are shown in Table 2.

【table】

[Table] As is clear from the above table, A ₁ and A ₂ had a fishy odor compared to A ₃ , but no significant difference was observed between them, and the production method of this invention It was confirmed that the fish odor was completely removed from the food material obtained. Sensory test: The hardness of A ₁ and A ₂ hamburger steaks
_A panel of 8 people evaluated the hardness of the hamburger steak using a 5-point evaluation method in which equivalent products were scored as 0, hard ones as +2, and not hard as -2. The results are shown in Table 3.

【table】

【table】

[Table] As is clear from the above table, A ₁ was softer than A ₃ , and A ₂ was harder than A ₃ , but no significant difference was observed between them. Sensory test: Comparing the crumbiness of A ₁ and A ₂ hamburgers with the crumbliness of A ₃ hamburgers,
A panel of eight people evaluated the product using a five-point evaluation method in which equivalent products were scored as 0, powdery products were scored as +2, and non-powdery products were scored as -2. The results are shown in Table 4.

【table】

【table】

[Table] As is clear from the table above, A ₁ was less powdery than A ₃ , and A ₂ was more powdery than A ₃ , but there was no significant difference between them. I can't. From the above sensory tests, it was found that the food material obtained by the method of this example, in which the strained aquatic animal meat was first treated with ethyl alcohol at 20 to 25°C, Compared to food materials obtained by the conventional method of primary treatment with ethyl alcohol at 5°C, this product has the same quality and meat-like texture in all aspects of texture, fishy odor, hardness, and powderiness. You can see that it is something that you have. Therefore,
According to the production method of this example, a food material equivalent to that obtained by conventional production methods does not require a cooling device equipped with a refrigeration system, and without water exposure. The amount of hydrophilic organic solvent used can be reduced, and a significant reduction in manufacturing costs can be achieved with simple equipment. [Effects of the Invention] As explained above, the method for producing a protein food material of the present invention involves straining high-fat, lean aquatic animal meat containing 1% by weight or more of oil and fat, and adding sucrose to the strained meat obtained. Add one or more of fatty acid esters or salt, and one or more of sodium bicarbonate or polyphosphate to make a paste, and then maintain the paste at a temperature of 20°C or higher and below the protein denaturation temperature. in contact with organic solvent, then at 40℃
It is brought into contact with a hydrophilic organic solvent kept at a temperature below the boiling point, and food materials having the same quality as food materials obtained by conventional methods can be obtained using a hydrophilic organic solvent at room temperature. In other words, there is no need for a cooling device for hydrophilic organic solvents or a water exposure process using large amounts of fresh water, which were essential in conventional methods, and fish odor can be removed with simple and inexpensive equipment.
A protein food material that retains a good meat-like texture can be obtained. In addition, since the raw meat is used, the contact efficiency with the hydrophilic organic solvent is improved, and together with the higher processing temperature, the amount of hydrophilic organic solvent used is approximately 3.5 times the amount of the raw meat, which is 60% of the conventional method. Just enough protein denaturation and fish odor removal efficiency,
It is possible to improve decolorization efficiency. Therefore, it is also possible to significantly reduce equipment costs and operating costs. Furthermore, the obtained protein food material is flaky and amorphous, so it is suitable as a raw material for various foods.

[Brief explanation of drawings]

FIG. 1 is a process diagram showing each step of an embodiment of the production method of the present invention, and FIG. 2 is a process diagram showing the relationship between the primary aggregation treatment step, the secondary aggregation treatment step, and the low-temperature separation method. It is.

Claims (1)

[Claims] 1. Strain high-fat, lean aquatic animal meat containing 1% by weight or more of fats and oils, and add one or more of fatty acid esters of sucrose or salt, and sodium bicarbonate or polyphosphate to the strained meat. Add one or more of these to make a paste, then
A protein food material characterized in that it is brought into contact with a hydrophilic organic solvent kept at a temperature of 20°C or higher and below the denaturation temperature of the protein, and then brought into contact with a hydrophilic organic solvent kept at a temperature of 40°C or higher and below the boiling point. Production method.