• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    PURPOSE:To produce a protein processed food ingredient which is denatured under heating, molded and has animal meat-like flavor, by treating fish meat protein and vegetable protein by an extruder. CONSTITUTION:Animal protein such as fish, etc., is blended with vegetable protein in a ratio of 1:0.1-10, preferably 1:0.5-5 water and, if necessary, seasoning, flavor and other additives. Then, the prepared mixture is fed to an extruder and treated under pressure by heating at 100-250 deg.C barrel temperature at 10-250rpm number of revolutions of screw at 5-500kg/cm<2> pressure just before a die.
    公开号:SU1505427A3
    申请号:SU874028818
    申请日:1987-01-21
    公开日:1989-08-30
    发明作者:Кагава Такахико；Сасамото Ясухико；Хасегава Сусаку；Хоси Масаказу；Атуми Такео；Икеда Сейхиро
    申请人:Тайе Фишери Ко, Лтд (Фирма)；
    IPC主号:
    专利说明:

    The invention relates to methods for producing proteinaceous material for the manufacture of processed food products using an extruder. According to the proposed method, it is possible to obtain a thermally denatured and molded protein material for the manufacture of processed food products having a m-like texture, in particular from fish protein.
    The aim of the invention is to obtain food products having a m-like structure.
    The method is carried out as follows.
    Fish and vegetable proteins are processed in a biaxial extruder at a temperature of 165-185 ° C and a pressure of 15-25 kg / cm, while fish
    and vegetable proteins are taken in a ratio of 1: 0.2-0.8.
    As a result, the protein material is fed into a biaxial extruder and is primarily subjected to coagulation under the action of heat in an extruder, after which it is melted under the action of high temperature and high pressure.
    The melted protein material reorganizes when cooled in the process of releasing an extruder from the spinneret, and it acquires m-like texture.
    Examples of fish protein used in the present invention are fish caught in large quantities, such as sardines, mackerel, and pollock.
    Primary processed materials such as these can also be used.
    SP
    About SP 4ib
    BO
     CM
    31505
    as frozen fish paste and processing waste.
    The plant protein used in the invention is soy and wheat protein. Any separated protein produced from soy or wheat may be used. These materials may be used alone or as a mixture of two or more such materials.
    These fish and vegetable proteins can be used in a ratio of 1: 0.2-0.8. If the amount of vegetable protein is too small, it is impossible to obtain a thermally denatured and molded protein material for the manufacture of processed food products that have a similar texture. On the other hand, if the vegetable protein is present in too large a quantity, the resulting product has the smell of vegetable protein and does not have a m-like texture.
    Therefore, it is preferable that the content of fish and vegetable proteins in common materials is 20-70% by weight, in particular it is preferable that it is 25-50% by weight. Preferably, the moisture content of the total materials is 5-80%, in particular 25-70%. According to the method, starch (polysaccharides) and a pH adjusting additive can be added to the raw materials to improve the texture of the product, in addition to seasonings, flavors and pigments. Starch is preferably added in an amount of 1-5%.
    Thus, the proposed method of acquiring protein material for the manufacture of processed food products is carried out by treating these materials f. using a biaxial extruder. Fish and vegetable proteins, additives and water can be combined prior to incorporation into the extruder. However, it is preferable that these materials are supplied separately in a specified amount using the mixing function of an extruder,
    The biaxial extruder is equipped with a device for feeding raw materials and water, a cylinder, a biaxial screw, a cylinder and a cylinder thermostat. A standard extruder can be used; it has a good material feeding capacity and includes heating, mixing and compressing devices.
    The corresponding operating conditions of the extruder vary depending on the materials processed. It is desirable that the screw design and the feed of materials would allow the temperature of the cylinder 165-185 to reach a screw speed of 10-300 rpm, preferably 50-200 rpm and a pressure directly in front of the head 15-25 kg / cm.
    The shape of the discharge head can be determined depending on the target product. For example, a slot die may be used.
    The proteinaceous material intended for the manufacture of processed food products, thus obtained, can be thermally denatured and molded successfully, while such products have great qualities and a similar texture. They have a layered structure that can be divided into fine fibers and the moisture content of these products can be adjusted from 5-80%.
    The proteinaceous material intended for the manufacture of processed food products and obtained in accordance with the proposals can be used not only as a material for the preparation of steaks and sausages, but also as a material for the preparation of, for example, Chinese dishes, since it fully m similar texture.
    Example 1. 100 weight.h. Frozen minta paste mixed with 20 weight.h. separated soy protein. The resulting mixture is fed into a biaxial extruder at a rate of AO kg / h, resulting in a protein material for making processed food products. The extruder operates with a screw speed of 50 rpm, the final temperature of the cylinder and the pressure directly in front of the die is 20 kg / cm.
    In this way, the product is cooked in butter, along with pieces of green pepper or potatoes, and as a result Chinese dishes are prepared. The dishes prepared in this way have tastes similar to those of dishes prepared from ordinary pork.
    PRI mme R 2. 100 weight. including bone parts of sardines mixed with 30 wt. including separated soy protein and 15 wt. including wheat starch. The resulting mixture is fed into the same biaxial extruder, which was used in example 1, at a speed of 30 kg / h, as a result of which protein material is obtained for the manufacture of processed food products. The extruder operates at a screw speed of 20 rpm at the final temperature cylinder, equal to 165 ° C, and the pressure directly in front of the head, equal to 15 kg / cm.
    The resulting product is cut into 5 cm lengths and seasoned with soy and garlic, as is done to prepare roast beef. The dish prepared in this way is characterized by an equally acceptable structure of ½ roast beef, although a few (more severely than pork and lamb.
    PRI me R 3. 100 pes. hours of frozen meat sa minta mixed with 70 wt. including whole soybeans and 10 weight, including wheat starch. The resulting mixture is fed into the same biaxial extruder, which is used in example 1, at a speed of 60 kg / h, resulting in a protein material.
    intended for the manufacture of processed yische products. The extruder operates with a screw speed of 100 o6 / smH at a final cylinder temperature of 185 ° C and a pressure directly in front of the head equal to 25 kg / cm. The resulting product is cut into cubes of about 3 cm in size and prepared with kerrrg seasoning. As a result, they get a dish with a great texture and apoMciTOM, typical of meat.
    Thus, the prescription of the method of obtaining protein material for the manufacture of spiked food products allows one to successfully obtain a thermally denatured and molded protein material for production: x food processing with a x-like texture.
    Formula of invention
    The method of obtaining protein material for the preparation of cooked foodstuffs by mixing fish protein with vegetable protein, about t and h and a) one way and so that, in order to obtain food products that have similar to fish texture
    and vegetable proteins are processed using a biaxial extruder at a temperature of 165-185 C and a pressure of 15-25 kg / cm, while fish and vegetable proteins are taken in the ratio
    1: 0.2-0.8.
    权利要求:
    Claims (1)
    [1]
    25 Form of invention
    A method for producing protein material for the preparation of cooked food products by mixing fish protein with vegetable protein, a roll! and with the fact that, in order to obtain food products having a meat-like texture, a mixture of fish and vegetable proteins is processed using a biaxial extruder at a temperature of 165-185 ° C and a pressure of 15-25 kg / cm 2 , while fish and vegetable proteins are taken in a ratio of 40 1: 0.2-0.8.
    类似技术:
    公开号 | 公开日 | 专利标题
    EP1231846B2|2013-02-13|Method for producing a meat emulsion product
    EP0265740B1|1992-05-27|Layered meat emulsion product and method of producing same
    EP0190873B1|1992-03-25|Process for processing and treating raw materials of marine products
    US3950550A|1976-04-13|Fried tofu product and method for making the same
    US4230738A|1980-10-28|Process for preparing textured protein concentrate
    KR100350827B1|2002-09-09|A method of process for sausage and ham type products made of bean
    US4919959A|1990-04-24|Method of producing a texturized material of a marine product from surimi of the same
    SU1505427A3|1989-08-30|Method of producing protein material for preparing culinary treated foodstuffs
    CN1088346C|2002-07-31|Method for producing meat and fish mixed food and its products
    JP5895393B2|2016-03-30|Processed livestock meat or processed meat-like food
    US4880659A|1989-11-14|Processing tofu or dough for processed tofu to result in meat-like texture
    JP2870293B2|1999-03-17|Food material and its manufacturing method
    RU2214109C1|2003-10-20|Method of producing meat farce and meat farce produced by method
    KR940001896B1|1994-03-11|Apparatus and process for making soybean albumen
    RU2212162C1|2003-09-20|Method of producing meat farce and meat farce produced by method
    CN112237270A|2021-01-19|Microwave-cured scallion-flavored egg slices and formula and preparation method thereof
    JP2767469B2|1998-06-18|Method of molding livestock meat into fibrous food material
    JPH0624469B2|1994-04-06|Manufacturing method of meat-like fibrous food
    同族专利:
    公开号 | 公开日
    JPS62171657A|1987-07-28|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    RU2537527C2|2009-01-02|2015-01-10|Нестек С.А.|Food compositions having realistic meat-like appearance, tangible properties and structure|
    US9918486B2|2009-03-13|2018-03-20|Nestec Sa|Food compositions having a realistic meat-like appearance, feel, and texture|
    JPH0646929B2|1990-10-03|1994-06-22|日本水産株式会社|Method for producing fibrous molded seafood|
    AR000519A1|1994-12-22|1997-07-10|Univ Alaska|Food products made from protease enzyme method for their preparation and method to inactivate the protease enzyme in fish|
    US5676986A|1994-12-22|1997-10-14|University Of Alaska|Food products made from protease enzyme containing fish, methods of making same, and methods to inactivate protease enzyme in fish|
    法律状态:
    优先权:
    申请号 | 申请日 | 专利标题
    JP61011496A|JPS62171657A|1986-01-22|1986-01-22|Production of protein processed food ingredient|
    [返回顶部]