CA1299009C - Textured proteinaceous food - Google Patents
Textured proteinaceous foodInfo
- Publication number
- CA1299009C CA1299009C CA000521259A CA521259A CA1299009C CA 1299009 C CA1299009 C CA 1299009C CA 000521259 A CA000521259 A CA 000521259A CA 521259 A CA521259 A CA 521259A CA 1299009 C CA1299009 C CA 1299009C
- Authority
- CA
- Canada
- Prior art keywords
- extruding
- food
- hole
- extruded
- meat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B30—PRESSES
- B30B—PRESSES IN GENERAL
- B30B11/00—Presses specially adapted for forming shaped articles from material in particulate or plastic state, e.g. briquetting presses, tabletting presses
- B30B11/22—Extrusion presses; Dies therefor
- B30B11/26—Extrusion presses; Dies therefor using press rams
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
Abstract
TEXTURED PROTEINACEOUS FOOD
Abstract of the Disclosure:
A textured proteinaceous food having a unique texture, a process for manufacturing the food and an apparatus suitable to manufacturing the food are disclosed.
The textured proteinaceous food which is obtained in such a manner that a domestic animal meat or a marine animal meat or a minced meat of such animal is heated so as to gel to such an extent that the meat material does not lose its binding capacity, and the proteinaceous material in this gel state is force-extruded under pressure from a die having a predetermined configuration and a predetermined number of orifices. The food extruding apparatus including a food receiving member having a through-hole receiving a food or a food material which is to be extruded and an extruding means inserted into the through-hole from one end thereof and moved toward the other end, thereby extruding the food or food material from the through-hole, the extruding means being constituted by outer and inner extruding members.
After an extruding operation, these extruding members are not pulled back simultaneously, but the outer extruding member is first pulled back slowly, and then the inner extruding member is raised. There is therefore no fear of any vacuume being produced between the upper surface of a food or a food material and the extruding member when pulled back.
Abstract of the Disclosure:
A textured proteinaceous food having a unique texture, a process for manufacturing the food and an apparatus suitable to manufacturing the food are disclosed.
The textured proteinaceous food which is obtained in such a manner that a domestic animal meat or a marine animal meat or a minced meat of such animal is heated so as to gel to such an extent that the meat material does not lose its binding capacity, and the proteinaceous material in this gel state is force-extruded under pressure from a die having a predetermined configuration and a predetermined number of orifices. The food extruding apparatus including a food receiving member having a through-hole receiving a food or a food material which is to be extruded and an extruding means inserted into the through-hole from one end thereof and moved toward the other end, thereby extruding the food or food material from the through-hole, the extruding means being constituted by outer and inner extruding members.
After an extruding operation, these extruding members are not pulled back simultaneously, but the outer extruding member is first pulled back slowly, and then the inner extruding member is raised. There is therefore no fear of any vacuume being produced between the upper surface of a food or a food material and the extruding member when pulled back.
Description
9L~9~
TEXTURED PROTEINACEOUS FOOD
The present invention relates to a textured protein-aceous food which gives the consumer a novel and unique sensation of eating that cannot be obtained from any natural meat, and a process and an extruding apparatus sl~itable for manufacturing the textured food. More particularly, the present invention pertains to a textured proteinaceous food which has a novel and unique texture, the novel food being manufactured in such a manner that meat of domestic or marine animals (i.e., fish or shellfish), or minced meat of such animals, is heated so as to gel, and the meat material in a gel state is extruded under pressure from a die having a plurality of orifices. The present invention is also concerned with a textured proteinaceous food which is provided with a unique cross-sectional pattern by extruding a raw material in a gel state from a die having orifices with a special configuration.
The present invention also pertains to an extruding apparatus suitable ~or use in the production of the foods mentioned above.
Efforts have heretofore been made to texture a proteinaceous processed food in order to provide it with the capacity to give a specific sensation of eating. For example, one type of proteinaceous processed food has already been disclosed which is prepared in such a manner that a minced material, e.g., minced fish meat, is molded and heated so as to gel and then finely cut in the shape of fibers or flat pieces, and the finely c~t material is then ~2990~9 molded into a predetermined shape and heated to obtain a final product which gives the consumer the sensation of eating a crab, a lobster or the eye of a scallop ~see the specification of Japanese Patent Public Disclosure No. 14552/1979).
A method of producing a food with fibrous texture similar to muscular fibers has also already been disclosed wherein salt is added to meat of a domestic or marine animal and kneaded to prepare a meat paste, which is then dis-charged into an aqueous protein denaturing solution from anozzle having narrow orifices so that the material is spun, and single fibers thus obtained are gathered and heated to bind them together in the shape of a mass of meat having a fibrous texture (see the specification of Japanese Patent Public Disclosure No. 1903/1983).
Conventional methods of producing processed foods generally aim at texuring a raw proteinaceous material so that a final product gives the sensation of eating a natural form of food, e.g., the leg meat of a crab, a lobster or the eye of a scallop. In contrast to this, the present inven-tion aims at readily and inexpensively providing a protein-aceous processed food which gives the consumer a novel and unique sensation of eating that cannot be obtained from any natural form of meat food or which has a unique external appearance.
On the other hand, various types of food producing apparatus for putting inventions disclosed in the prior art references into practical use have been developed. However, ~'~99(~
there has heretofore been no apparatus capable of effici-ently and properly extruding a raw material in a gel state into a product having a fibrous texture.
A previously developed apparatus had an arrangement S in which an amount of minced fish meat suitable for one fish paste product, which has been allowed to gel~ is charged into a cylinder-like member, and a piston-like member is ~orced into the cylinder-like member from one open end thereof in such a manner that the minced fish meat is extruded through a net member stretched over the other open end of the cylinder-like member. This apparatus, however, involves the following problem. Since the minced fish meat possesses sticky consistency, when it is extruded by the piston-like member, the rearmost end portion of the material is attached to the net and does not separate from it. If, in this state, the piston-like member is returned, a vacuum is produced between the attached fish meat material and the piston-like member, thus causing the material to be drawn back into the cylinder-like member.
In order to solve this problem, an arrangement has been proposed in which a through-hole is provided in the piston-like member, so that, when the piston-like member is pulled back, the air is allowed to enter the area between the piston-like member and the attached minced fish meat.
It has, however, been found that this through-hole may become clogged with the minced fish meat, and this arrange-ment is therefore unable to overcome the above-described problem.
_4_ To prevent the through-hole from being clogged with minced fish meat, another arrangement has been devised in which a check valve is provided at one end of the through-hole, and the throuh-hole is oplened only when the piston-like member is pulled back. However, this arrangement hasalso been found to be unsatisfactory because the structure is undesirably complicated and, in addition, the check valve often sufferes certain troubles due to the adhesion of the minced fish meat.
Problems similar to the above may arise also when soft foods (or soft food materials) are extruded to form products (or semi-finished products) having various cross-sectional configurations.
According to the present invention, the raw material employed is the meat of a marine animal such as a fish or shellfish, or a mixture of the meat of a marine animal and the meat of a domestic animal, and such raw proteinaceous material is heated so as to gel. In this case, the heat treatment must be carried out under such conditions that the ~o raw proteinaceous material does not lose its binding capa-city. Then, the proteinaceous material in a gel state is forced to be extruded under pressure from a die having a plurality of orifices with a predetermined configuration, thereby obtaining a product which has a unique texture and a desired unique configuration.
0~9 -4a-1 In another aspect the invention provides for a -textured proteinaceous food produced in such a manner that a marine animal meat, a domestic animal meat or a mixture thereof is heated or allowed to stand at room temperature or under cooling so as to gel to such an extent that the meat material does not lose its binding ability, the material in this gel state is then extruded under pressure from a die having a plurality of orifices, and the extruded pieces are bound together into a single mass, said binding being performed by the binding ability of the extruded pieces without using a binder and a process for preparing a textured proteinaceous food product comprising the steps of shaping a material selected from the group consisting of a marine animal meat, a domestic animal meat and mixtures thereof to form a shaped material; gelling said shaped material by heating or allowing it to stand at room temperature or under cooling to gel the material to such an extent that the shaped material in this gel state can then be extruded and such that the material retains its binding activity; and then extruding the shaped material while in the gel state under pressure through a die having a plurality of orifices into pieces and immediately binding said pieces into a single mass having a predetermined cross-sectional pattern, said binding being performed by the binding ability of the shaped material without using a binder.
Thus, the product according to the present invention is prepared in such a manner that a raw material which has already been allowed to gel and yet has the required binding .~
~ 99o~g capacity is forced to be extruded from a die having a plurality of orifices. Therefore, a part of the product which has been extruded from one orifice has a uniform texture, while the product as a whole has a non-uniform s texture, and since the binding capacity is still left in the product, the respective parts of the product which have been extruded from the plurality of orifices are bound together in the shape of a mass which gives the consumer a novel and extremely unique eating sensation. Accordingly, the product of the present invention can be employed as a novel and unique material for cooking or can be provided as a side dish or a food of delicate flavor by adding appropriate flavor and coloring.
According to the present invention, a raw protein-aceous material in a gel state is force~extruded underpressure from a die having a multiplicity of staggered orifices with a circular, oval or hexagonal cross section, and extruded pieces of the material are compressed into a bundle. In consequence, the extruded pieces are bound with each other to provide a product having a honeycomb cross section. It has been found that it is possible to obtain a product having a honeycomb cross section spontaneously by compressing not only those pieces which have been extruded from a nozzle having hexagonal orifices but also those extruded from a nozzle having circular or oval orifices, thereby binding them into a bundle.
To prepare the product according to the present invention, it is possible to employ various kinds of die in ~29~al09 which a plurality of orifices with an oval or elongated rectangular cross section are concentrically arranged, or such orifices may be arrayed in straight or curve~ lines.
With such dies, it is possible to obtain products having a rose-like, lateral-striped or wavelike cross section (see the accompanying drawings).
According to another aspect of the present invention, a food extruding apparatus which has a simplified structure and is capable of properly manufacturing the product is provided.
The food extruding apparatus of the present invention comprises: a food receiving member having a through-hole for receiving a food or a food material which is to be extruded; an extruding means inserted into the through-hole from one end thereof and moved toward the other end, thereby extruding the food or food material received in the through-hole from the second end of the through-hole; and an actuat-ing means or moving the extruding means from the first end of the through-hole toward the second end and also for returning the extruding means to its original position, the extruding means having an annular outer extruding member having an outer diameter slightly smaller than the inner diameter of the through-hole, and an inner extruding memeber disposed inside the outer extruding member, the actuating means being adapted to operate in such a manner that, when the inner and outer extruding members of the extruding means are returned from the second end of the through-hole to the first end, the outer extruding member is first returned at a ~9go~g relatively slow speed and then the inner extruding member is returnedO
When this extruding apparatus is employed to manufac-ture the product having a fibrous texture such as that described above, a die having a plurality of orifices is set adjacent to one end of the above-described through-hole such that the extruded raw material in a gel state is passed through the die so as to be given a fibrous texture.
To obtain a cylindrical product having a desired cross-sectional configuration as described above by extru-sion, a desired die is provided at said end of the through-hole.
In addition, it is also possible to obtain an extruded food product in the shape of pellets by utilizing a die or shaping member having a multiplicity of orifices having a relatively small diameter which is provided at said end of the through-hole provided in the food receiving member, a food or food material which is being extruded through these through-holes being cut when the amount extruded therefrom is still small.
The above and other features and advantages of the present invention will become clear from the following description of one embodiment thereof, taken in conjuction with the accompanying drawings.
Fig. 1 is a perspective view of products A-2 and B 2 according to the present invention which are respectively obtained by the use of dies having orifices A-l and B-l;
Fig. 2 is a sectional view of products C-2, D-2 and E-2 according to the present invention which are respec-tively obtained by the use of dies having orifices C-l, D-l and E-l.
Fig. 3 is a perspective view of one embodiment of the food extruding apparatus according to the present invention;
and Figs. 4 to 6 are partially-sectioned side views of the apparatus shown in Fig. 3 as viewed from the right-hand side thereof, which respectively illustrate sequential operation steps.
Examples of meat of marine animals which may be employed as a raw material for the product of the present invention include the meat of lobster, crab, cuttlefish and octopus, mackerel, cod, croaker and pike conger, as well as minced meat of the above-described marine animals. Fish meat or minced fish meat is particularly preferable from the viewpoint of obtaining a desirable eating sensation. In addition, domestic animal meat such as beef, pork or chicken may be employed in combination with marine animal meat.
When raw meat exclusive of minced meat is employed as a raw material, a lump of meat is cut into pieces of such a size that it may be readily charged into an extruder, and is then subjected to a curing or injection treatment with a salt solution. The treated material is then heated so as to be allowed to gel or denatured to such an extent that the raw meat material does not lose its binding capacity, and the material is then supplied to the extruder.
~2~9009 When minced ~ish meat is employed as a raw material, water is added to and thoroughly mixed with the minced fish meat under stirring, the water content being brought to a range of 0 to 120 wt% with respect to the weigh of the minced fish meat, and is then molded into a predetermined configuration before being heated to become a gel. In general, gelation is carried out for about 24 hours at 0 to 25C (in the case of low-temperature gelation), or for 1 to 90 minutes at 25 to 100C (in the case of high-temperature gelation). The material obtained in a gel state is supplied to an extruder and extruded under pressure to obtain a final product.
Conditions for gelation of a raw material may appro-priately be selected in accordance with the kind of product desired, the number and configuration of orifices in the die employed, etc.
Heating of a raw material in the present invention may be effected by a conventional method using, for example, microwaves, steam, an electric heater, a gas burner or hot water. the heating may be carried out before the raw material is s~pplied to the extruder. Alternatively, the heating may be effected while the raw material which has been supplied into the extruder is being transported to the die. In this case, a continuous extruder equipped with a microwave heater may preferably be employed.
Extrusion must be carried out under pressure since the raw material is in a gel state and is therefore inferior in fluidity. A piston extruder or a screw extruder may ~2~9~9 - 1 o--preferably be employed. The pressure which is applied during extrusion depends on the kind of raw material employed, the degree to which the material has gelled and the dimension, configuration and number of orifices in a die employed. However, the pressure is generally about 0.3 to 15 kg/cm2. ~he dimension, configuration and number of orifices which are provided in a die may be selected as desired in accordance with the kind of final product desired. The cross-sectional configuration of orifices may be selected from various kinds of shape, e.g., a circular, oval, square, tortoiseshell, rectangular, triangular, star-shaped or cross-shaped configuration. The number of orifices may be selected in accordance with the kind of target product.
The percentage of the entire area of orifices in the die is generally 75% or less of the overall area of the die, preferably between 40~ and 70%.
When a wire net cutting means made from a relatively thin wire i5 employed in place of the die according to the present invention, the material is cut rather than being extruded; the product thus obtained is therefore less coarse in texture than the product according to the present invention.
The rate at which a product is extruded from a die depends on the kind of product and the percentage orifice area in the employed dieO However, the extrusion rate is generally 0.3 to 2 m/sec., preferably 1.0 to 2.0 m/sec.
Further, each orifice in a die may be tapered in the direction in which the material is extruded, so as to vary the dimensions of the inlet and outlet of the orifice, or the inlet and/or outlet portion may be chamfered to vary the pressure applied to the material being extruded.
The configuration of the product according to the present invention may be selected as desired, for example, a fibrous shape (in the shape of the leg of a crab, the eye of a scallop, etc.), a string-like shape, a block-like shape or a chrysanthemum shape.
In the product of the present invention, flavoring matter, coloring matter, spices and the like may be mixed into a raw material in advance, or such matter may be added to the extruded product by impregnation, spraying or other appropriate means. In addition, the extruded product may be further processed by, for example, heating or mixing with other materials.
A food extruding apparatus which is suitable to manufacture a product of the present invention is described in detain hereunder.
Fig. 3 is a perspective view of a food extruding apparatus 10 in accordance with one embodiment of the present invention which may be employed for the manufacuture of a fish paste product having a fibrous texture such as that described above, while Fig. 4 is a partially-sectioned side view of the apparatus 10 as viewed from the right hand side thereof.
~2~g~9 As illustrated, the apparatus 10 has a base 12, vertical supports 14 respectively secured at two diagonally opposing positions on the upper side of the base 12, and a top plate 16 secured to the respective tops of the supports 14. The apparatus 10 further has the following components.
Namely, a slide structure 26 is composed of upper and lower plates 18, 20, and vertical connecting rods 22 which connect the upper and lower plates 18, 20. The slide structure 26 is mounted on the support 14 such as to be slidable in the vertical direction. A drive means is constituted by a piston-cylinder device 28 mounted between the topplate 16 and the upper plate 18 of the slide structure 26. The drive means is adapted to move the slide structure 26 vertically along the supports 14 in response to the expansion and contraction of the piston rod 28' of the device 28. A
pneumatic piston-cylinder device 29 is secured to the upper plate 18 of the slide structure 26. A minced fish meat . extruding means 32 is brought into contact with the lower end of the piston rod 30 of the device 29 and is adapted to be pushed downward relative to the lower plate 20 and the connecting rods 22 of the slide structure 26 in response to the expansion of the rod 30. A means 38 for shaping minced fish meat has a through-hole 34 which is vertically aligned with the minced fish meat extruding means 32 and the piston-cylinder device 29. The means 38 further has a die 36having a predetermined configuration and a predetermined number of orifices over the upper end opening of the through-hole 34. In addiiton, a minced fish meat receiving 1:~99~ )9 member 42 has a through-hole 40 which has the same diameter as that o~ the through-hole 34 of the means 38 and which is vertically aligned with the through-hole 34 and adapted to receive minced fish meat S and shape it into a predetermined configuration (a disk shape in the illustrated example).
The minced fish meat extruding means 32 has a push-down plate 44 which is slidably mounted on the connecting rods 22 of the slide structure 26. Annular plates 45 are secured to the upper side of the push-down plate 44 in such a manner that the plates 45 respectively surround the connecting rods 22 of the slide structure 26. Compression springs 46 are provided between the annular plates 45 and the lower plate 20 of the slide structure 26 in such a manner that the springs 46 respectively surround the connecting rods 22. In addition, a projection 48 which is aligned wiht the piston rod 30 is provided at the center of the upper side o the push-down plate 44. The convexly curved upper end surface of the projection 48 is brougt into contact with the flat lower end surface of the piston rod 30 by means of the force applied thereto by the compression springs 46. A tubular outer extruding member 50 which is aligned with the through-hole 40 of the minced fish meat receiving member 42 is secured to the lower side o~ the push-down plate 44. A clolumnar inner extruding member 52 which is concentric with the outer extruding member 50 is slidably provided within the bore in the member 50.
The outer extruding member 50 is adapted to be slid-able within a vertical bore in a tubular guide member 60 ~2~90q~9 which is secured to the center of the lower plate 20 of the slide structure 26. The outer extruding member 50 has an outer diameter slightly smaller than the diameter of the through-hole 40 provided in the minced fish meat receiving member 42.
The inner extruding member 52 has an annular flange 54 at the upper end edge thereof. The flange 54 is adapted to be positioned inside a larger-diameter portion 56 provided in the bore of the outer extruding member 50~ More specifically, unless it is subjected to a push-up force applied from the lower side therof, the inner extruding member 52 is placed by virtue of its own weight at a position (shown in Fig. 4) at which the flange 54 is engaged with ~step portion which defines the lower end edge of the larger-diameter portion 56, whereas, when a push-up force is applied to the member 52, it is able to rise to a position at which the flange 54 is engaged with a step portion which defined the upper end edge of the larger-diameter portion 56. Figs. 5 and 6 show the inner extruding member 52 in a raised state. In this state, the respective lower end faces of the inner and outer extruding members 52, 50 coincide with each other, thereby defining a minced fish meat extruding surface employed during the minced fish meat extruding operation, explained below.
The piston-cylinder device 29 has a cage-like member consisting of an upper member 70 secured to the lower side of the upper plate 18 of the slide structure 26 and a lower ~l29~(~09 member 74 connected to the upper member 70 through connect~
ing rods 72. A cylinder 76 is secured inside this cage-like member. ~ chamber which is defined above a piston (not shown) inside the cylinder 76 is communicable with a high-pressure air source (not shown) through a tube 78. Thelower chamber in the cylinder 76 is communicated with the atmosphere through a tube 80.
The minced fish meat receiving member 42 in the illustrated embodiment is constituted by a rectangular plate material which is provided with two through-holes 40 disposed symmetrically on either side of a line drawn laterally through the center of the plate. The receiving member 42 is adapted to be slidable on the base 12 in the longitudinal direction of the member 42 along guide members 82 secured to the upper side of the base 12 at a predeter-mined spacing. The slide movement of the receiving member 42 is limited by stopper members 84 which are secured to the upper side o~ the base 12 in such a manner that the members 84 are spaced apart from each other in the longitudinal direction of the member 42. When the receiving member 42 abuts against one of the stopper members 84 (the left-hand stopper member 84 in the example shown in FigO 4) such as to be retained thereby, one of the through-holes 40 (the right-hand through-hole 40 in the example shown in Fig. 4) o~ the receiving member 42 is aligned with the through-hole 34 provided in the minced fish meat shaping means 38. When the receiving member 42 is moved on the base 12 and retained by the other stopper member 84, the other through-hlel 40 of ~2g9~09 the member 42 is aligned with the through-hole 34 of the minced fish meat shaping means 38. It should be noted that the length of each of the through-holes 40 is preferably set such as to be smaller than double the height of the minced fish meat S which is extruded in a single extruding opera-tion, as will be understood from the explanation of the operation below.
The minced fish meat shaping means 38 has a die 36 and two annular members 88, 90 for supporting the die 36.
The first annular member 90 has the above stated through-hole 34 in the center thereof. The upper side of the member 90 has two flat surfaces which are connected by a conical surface 92. The second annular member 88 has a conical bore wall surface and this conical wall surface is in close contact with the conical surface 92 of the first annular member 90. The die 36 is set on the upper side of the first annular member 90 in such a manner as to cover the upper end opening of the through-hole 34. The peripheral edge portion of the die 36 is clamped between the first and second annular members 90t 88. The second annular member 88 is fastened to the first annular member 90 by means of a fastening member (not shown).
The following is a description of the operation of the food extruding apparatus 10 in accordance with this embodiment.
The piston-cylinder device 28 is first set in a sate wherein the piston rod 28' is withdrawn thereinto so that the slide structure 26 is placed at a maximumly raised 91Do9 position The piston-cylinder device 29l which is secured to the slide structure 16, is set in a position where the piston rod 30 is withdrawn thereinto. In consequence, the apparatus 10 is brought into an extrusion stand-by state such as that shown in Fig. 3 and 4.
Then, the piston rod 28' of the piston-cylinder device 2B is expanded to push down the slide structure 26, thus causing the lower end surface of the tubular guide member 60, which is secured to the lower plate 20 of the slide structure 26, to abut against the upper surface of the receiving member 42, as shown in Fig. 5. At this time, a pair of centering projections 96 which are provided on the lower end surface of the guide member 60 respectively enter a pair of centering bores 98 which are provided on both sides of each of the through-holes 40 provided in the minced fish meat receiving member 42, whereby centering of the through-holes 34 and 40 is effected. In this state, the inner extruding member 52 of the minced fish meat extruding means 32, which was proj~cted downward from the outer extruding member 50 by its own weight in the stand-by state shown in Figs. 3 and 4, is engaged with the upper surface of the raw minced fish meat S charged in the through-hole 40 of the minced fish meat receiving member 42 and thereby pushed upwardly, so that the respective lower end surfaces of the inner and outer extruding members 52, 50 define one flat plane and engage with the minced fish meat S.
Then, pressurezed air is rapidly supplied to the piston-cylinder device 29 secured to the slide structure 26 ~l29~31009 so as to rapidly expand the piston rod 30, thereby pushing down the minced fish meat extruding means 32 and thus push-ing down the lower end surface of the extruding member constituted by the outer and inner extruding members 50, 52 to a position in close proximity with the die 36. This state is shown in Fig. 6. Thus, the minced fish meat S
which was charged into the through-hole 40 of the receiving member 42 has been extruded from the through-hole 40 through the die 36 and pushed into the through-hole 34 of the shaping means 38 by the action of the extruding means 32, the minced fish meat S remaining in the through-hole 34.
Thereafter, the high-pressure air which has been supplied to the piston-cylinder device 29 is let out of it at slow speed, whereby the piston rod 30 is slowly with~
drawn. In consequence, the push-down plate 44 of the minced fish meat extruding means 32 is slowly raised by the action of the compression springs 46, so that the outer extruding member 50 of the means 32 is raised relative to the inner extruding member 52 which is left as it is. As a result, an annular space is produced between the inner extruding member 52, the bore wall of the tubular guide member 60, the upper end surface of the minced fish meat S' and the outer extrud-ing member 50. However, since the outer extruding member 50 is raised slowly, air enters the space through a gap around it, and there is therefore no fear of any vacuum being produced.
Then, the piston rod 28l of the piston-cylinder device 28 is withdrawn so as to raise the slide structure ~L29~09 26 to the previous position shown in Figs. 3 and 4. In consequence, the extruding means 32 is also raised, so that the inner extruding member 52 which was left in the through-hole 40 of the receiving member 42 is drawn out of it and brough into a state such as that shown in Fig. 3 and 4.
When the inner extruding member 5~ is raised, air enters the space between the member 52 and the upper end surface of the minced fish meat S' through a peripheral gap, and there is therefore no fear of any vacuum being produced.
After the above-described step, the receiving member 42 is longitudinally moved on the base 42, and the other through-hole 40 charged with another minced fish meat is thereby aligned with the through-hole 34 of the minced fish meat shaping means 38.
Then, the piston-cylinder devices 28, 29 are sequen-tially actuated to effect extrusion of the second raw minced fish meat. This newly extruded minced fish meat pushes downward the minced fish meat S' which has previously been extruded. Accordingly, the pushed minced fish meat S' is dropped from the through-hole 34 of the shaping means 38 onto a conveyor 100 provided under the through-hole 34.
By repeating the above-described steps, extrusion of minced fish meat having a fibrous texture is automatically carried out.
Although the present invention has been described by way of one embodiment in which the invention is applied to a food extruding apparatus emplyed to manufacture a fish paste ~2~1109 product having a fibrous texture, the food extruding appara-tus according to the present invention is not necessarily limited thereto. The apparatus of the present invention has a basic arrangement such as that described above, and the s feature of the apparatus resides in that the extruding means is constituted by the outer and inner extruding members 50, 52 and that, after an extruding operation, these extruding members are r.ot pulled back simultaneously, the outer extruding member 50 being first pulled back slowly and the inner extruding member 52 then being raised. There is therefore no fear of any vacuum being produced between the upper surface of a portion of food or food material and the extruding member when pulled back. Accordingly, it is possible to effect an extruding operation smoothly and properly.
The method according to the following Example 1 of the present invention was carried out using a die and a conventional wire net, the specifications of which are given below, and the products thus obtained were compared with each other by conducting a sensory test as to the eating sensation given by the two products.
Wire net: opening dimension 1.5 x 1.5 mm wire diameter 0.7 mm Die: circular orifice ~ 1.6 mm orifice spacing 2 mm (orifice arrangement such as A-l shown in Fig. 1) ~299009 Results of Sensory Test conducted by 10 skilled panelists \ Test items Sensation of Eibrous texture \ (The number of panelists who Binding \ experienced a strong sensation capacity Products \ of a fibrous texture) Preparing using 0 4 wire net Preparing using 10 6 As will be clear from the table above, although no significant difference was found between the two products as to the binding capacity, the product of the present inven-tion obtained using the die gave a significantly strong sensation of having a fibrous texture in contrast to the product prepared using the wire net.
The following Examples are provided for further illustration of the present invention.
ExamPle 1 To 2000 g of minced walleye pollack meat, 40 g of salt, 40 g of scallop extract flavor, 80 g of potato starch and 1000 g of ice water were added and vigorously stirred for 40 minutes in a stirrer to prepare a minced fish meat paste. This paste was molded into a piece having a diameter lS of 35 mm and a thickness of 15 mm, and heated in a steamer at 40C for 8 minutes so as to become a gel. The material in this gel state was thPn put into a barrel having a diameter of 35 mm and a depth of 20 mm and equipped with a die having a diameter of 35 mm and 500 orifices with a diameter of 1.0 mm, and extruded while beiny pressed under a ~299~9 pressure of 5 kg/cm2. The extruded product was heated in asteamer at 85C for 10 minutes. The texture, flavor and external appearance of the final product thus obtained were quite similar to those of the eyes of a scallop.
Example 2 To a mixture of 1600 g of minced walleye pollack meat and 400 g of crab meat paste, 30 g of salt, 50 g of crab extra flavor, 60 g of potato starch, 20 g of wheat starch, 100 g of egg white and 700 g of ice water were added and vigorously stirred for 15 minutes in a small-sized cutting mixer to prepare a minced fish meat paste containing crab meat. This paste was packed in a casing with a diameter of 15 mm and a length of 20 cm and heated in hot water at 30C
for 20 minutes. Then, the casing film was removed to obtain a minced fish meat gel containing crab meat.
This gel was then put into a barrel having a diameter of 17 mm and a depth of 25 cm and equipped with a die having a diameter of 17 mm and 90 orifices having a diameter of 1.5 mm, and extruded under a pressure of 5 kg/cm2 in a manner ~o similar to that in the preparation of "tokoroten" ~gelidium jelly). Monascus pigment was then applied to the surface of the extruded gel and cut into a length of 10 cm before being heated in a steamer at 90C for 10 minutes. The product thus obtained was similar to the leg meat of a crab in elasticity, fibrous texture, flavor and external appearance.
ExamPle 3 To 100 g of minced walleye pollack meat, 30 g of salt, 10 g of monosodium glutamate, 40 g of sweet sake (a 3l2~9(:~09 seasoning), 40 g of egg white, 15 9 of sugar and 600 g ofice water were added and vigorously stirred for 30 minutes in a stirrer to prepare a fish meat paste. This paste was molded into a piece with a diameter of 80 mm and a thickness of 15 mm, which was then allowed to stand for 24 hours at 10C so as to become a gel.
The obtained gel was then put into a barrel having a diameter of 80 mm and a depth of 20 mm and equipped with a die with 1300 square orifices having a diameter o~ 1.5 mm, and extruded while being pressed under a pressure of 5 kg/cm2. After the surface of the extruded gel had been rubbed by hand, the gel was heated in a steamer at 90C for 20 minutes. the paste product thus obtained had the external appearance of a chrysanthemum.
Example 4 To a mixture of 700 g of chicken and 300 g of minced walleye pollack meat, 20 g of salt, 60 g of lard, 40 g of wheat starch, spices (1.5 g of white pepper, 1 9 of nutmeg, 0.9 g of onion and 0.2 g of ginger), 20 g of sugar, 10 g of ~eef extract and 5 g of monosodium glutamate were added and vigorously stirred in a cutting mixer to prepare a uniform chicken paste. This paste was molded into a piece having a diameter of 60 mm and a thickness of 12 mm, and heated in a steamer at 35C for 15 minutes to become a gel.
The obtained gel was then put into a barrel having a - diameter of 60 mm and a depth of 15 mm and equipped with a die with 85 orifices having a diameter of 5 mm, and extruded while being pressed under a pressure of 4 kg/cm2. The ~99~)09 extruded gel was heated in a frying pan so as to be roasted.
the product thus obtained was a hamburger steak-like food in which relatively thick fibers were bound to each other.
Example 5 To 2000 g of minced walleye pollack meat, 40 g of salt, 40 g of scallop extra flavor, 80 g of potato starch and 1000 g o~ ice water ~ere added and vigorously stirred in a stirrer for 40 minutes to prepare a minced fish meat paste. This paste was molded into a piece with a diameter of 35 mm and a thickness of 15 mm, and heated in a steamer at 40C for 8 minutes to become a gel. the obtained gel was then put into a barrel having a diameter of 35 mm and a depth o 20 mm and equipped with a die having a diameter of 35 mm and pro~ided with 500 orifices with a circular cross section arranged in a staggered pattern and having an orifice diameter of 1.0 mm, and then extrud~d while being pressed under a pressure of 5 kg/cm2. The extruded gel was compressed and bound into a bundle, which was then heated in a steamer at 85C for 10 minutes. The product thus obtained had a honeycomb cross section, and the flavor and external appearance of the product were similar to those of the eye of a scallopO In addition, the product had a smooth texture such as that of the eye of a scallop.
Example 6 A paste product having a cross section C-2 as shown in Fig. 2 was prepared carrying out the same method as that employed in Example 5 except for employing a die C-l as ~l299009 shown in Fig. 2. The obtained product had a fibrous texture and was mild as a whole.
Example 7 A paste product having a cross section E 2 as shown in Fig. 2 was prepared by carrying out the same method as that shown in Example 5 except for employing a die E-l as shown in Fig. 2. The obtained product had a fibrous texture and was mild as a whole.
TEXTURED PROTEINACEOUS FOOD
The present invention relates to a textured protein-aceous food which gives the consumer a novel and unique sensation of eating that cannot be obtained from any natural meat, and a process and an extruding apparatus sl~itable for manufacturing the textured food. More particularly, the present invention pertains to a textured proteinaceous food which has a novel and unique texture, the novel food being manufactured in such a manner that meat of domestic or marine animals (i.e., fish or shellfish), or minced meat of such animals, is heated so as to gel, and the meat material in a gel state is extruded under pressure from a die having a plurality of orifices. The present invention is also concerned with a textured proteinaceous food which is provided with a unique cross-sectional pattern by extruding a raw material in a gel state from a die having orifices with a special configuration.
The present invention also pertains to an extruding apparatus suitable ~or use in the production of the foods mentioned above.
Efforts have heretofore been made to texture a proteinaceous processed food in order to provide it with the capacity to give a specific sensation of eating. For example, one type of proteinaceous processed food has already been disclosed which is prepared in such a manner that a minced material, e.g., minced fish meat, is molded and heated so as to gel and then finely cut in the shape of fibers or flat pieces, and the finely c~t material is then ~2990~9 molded into a predetermined shape and heated to obtain a final product which gives the consumer the sensation of eating a crab, a lobster or the eye of a scallop ~see the specification of Japanese Patent Public Disclosure No. 14552/1979).
A method of producing a food with fibrous texture similar to muscular fibers has also already been disclosed wherein salt is added to meat of a domestic or marine animal and kneaded to prepare a meat paste, which is then dis-charged into an aqueous protein denaturing solution from anozzle having narrow orifices so that the material is spun, and single fibers thus obtained are gathered and heated to bind them together in the shape of a mass of meat having a fibrous texture (see the specification of Japanese Patent Public Disclosure No. 1903/1983).
Conventional methods of producing processed foods generally aim at texuring a raw proteinaceous material so that a final product gives the sensation of eating a natural form of food, e.g., the leg meat of a crab, a lobster or the eye of a scallop. In contrast to this, the present inven-tion aims at readily and inexpensively providing a protein-aceous processed food which gives the consumer a novel and unique sensation of eating that cannot be obtained from any natural form of meat food or which has a unique external appearance.
On the other hand, various types of food producing apparatus for putting inventions disclosed in the prior art references into practical use have been developed. However, ~'~99(~
there has heretofore been no apparatus capable of effici-ently and properly extruding a raw material in a gel state into a product having a fibrous texture.
A previously developed apparatus had an arrangement S in which an amount of minced fish meat suitable for one fish paste product, which has been allowed to gel~ is charged into a cylinder-like member, and a piston-like member is ~orced into the cylinder-like member from one open end thereof in such a manner that the minced fish meat is extruded through a net member stretched over the other open end of the cylinder-like member. This apparatus, however, involves the following problem. Since the minced fish meat possesses sticky consistency, when it is extruded by the piston-like member, the rearmost end portion of the material is attached to the net and does not separate from it. If, in this state, the piston-like member is returned, a vacuum is produced between the attached fish meat material and the piston-like member, thus causing the material to be drawn back into the cylinder-like member.
In order to solve this problem, an arrangement has been proposed in which a through-hole is provided in the piston-like member, so that, when the piston-like member is pulled back, the air is allowed to enter the area between the piston-like member and the attached minced fish meat.
It has, however, been found that this through-hole may become clogged with the minced fish meat, and this arrange-ment is therefore unable to overcome the above-described problem.
_4_ To prevent the through-hole from being clogged with minced fish meat, another arrangement has been devised in which a check valve is provided at one end of the through-hole, and the throuh-hole is oplened only when the piston-like member is pulled back. However, this arrangement hasalso been found to be unsatisfactory because the structure is undesirably complicated and, in addition, the check valve often sufferes certain troubles due to the adhesion of the minced fish meat.
Problems similar to the above may arise also when soft foods (or soft food materials) are extruded to form products (or semi-finished products) having various cross-sectional configurations.
According to the present invention, the raw material employed is the meat of a marine animal such as a fish or shellfish, or a mixture of the meat of a marine animal and the meat of a domestic animal, and such raw proteinaceous material is heated so as to gel. In this case, the heat treatment must be carried out under such conditions that the ~o raw proteinaceous material does not lose its binding capa-city. Then, the proteinaceous material in a gel state is forced to be extruded under pressure from a die having a plurality of orifices with a predetermined configuration, thereby obtaining a product which has a unique texture and a desired unique configuration.
0~9 -4a-1 In another aspect the invention provides for a -textured proteinaceous food produced in such a manner that a marine animal meat, a domestic animal meat or a mixture thereof is heated or allowed to stand at room temperature or under cooling so as to gel to such an extent that the meat material does not lose its binding ability, the material in this gel state is then extruded under pressure from a die having a plurality of orifices, and the extruded pieces are bound together into a single mass, said binding being performed by the binding ability of the extruded pieces without using a binder and a process for preparing a textured proteinaceous food product comprising the steps of shaping a material selected from the group consisting of a marine animal meat, a domestic animal meat and mixtures thereof to form a shaped material; gelling said shaped material by heating or allowing it to stand at room temperature or under cooling to gel the material to such an extent that the shaped material in this gel state can then be extruded and such that the material retains its binding activity; and then extruding the shaped material while in the gel state under pressure through a die having a plurality of orifices into pieces and immediately binding said pieces into a single mass having a predetermined cross-sectional pattern, said binding being performed by the binding ability of the shaped material without using a binder.
Thus, the product according to the present invention is prepared in such a manner that a raw material which has already been allowed to gel and yet has the required binding .~
~ 99o~g capacity is forced to be extruded from a die having a plurality of orifices. Therefore, a part of the product which has been extruded from one orifice has a uniform texture, while the product as a whole has a non-uniform s texture, and since the binding capacity is still left in the product, the respective parts of the product which have been extruded from the plurality of orifices are bound together in the shape of a mass which gives the consumer a novel and extremely unique eating sensation. Accordingly, the product of the present invention can be employed as a novel and unique material for cooking or can be provided as a side dish or a food of delicate flavor by adding appropriate flavor and coloring.
According to the present invention, a raw protein-aceous material in a gel state is force~extruded underpressure from a die having a multiplicity of staggered orifices with a circular, oval or hexagonal cross section, and extruded pieces of the material are compressed into a bundle. In consequence, the extruded pieces are bound with each other to provide a product having a honeycomb cross section. It has been found that it is possible to obtain a product having a honeycomb cross section spontaneously by compressing not only those pieces which have been extruded from a nozzle having hexagonal orifices but also those extruded from a nozzle having circular or oval orifices, thereby binding them into a bundle.
To prepare the product according to the present invention, it is possible to employ various kinds of die in ~29~al09 which a plurality of orifices with an oval or elongated rectangular cross section are concentrically arranged, or such orifices may be arrayed in straight or curve~ lines.
With such dies, it is possible to obtain products having a rose-like, lateral-striped or wavelike cross section (see the accompanying drawings).
According to another aspect of the present invention, a food extruding apparatus which has a simplified structure and is capable of properly manufacturing the product is provided.
The food extruding apparatus of the present invention comprises: a food receiving member having a through-hole for receiving a food or a food material which is to be extruded; an extruding means inserted into the through-hole from one end thereof and moved toward the other end, thereby extruding the food or food material received in the through-hole from the second end of the through-hole; and an actuat-ing means or moving the extruding means from the first end of the through-hole toward the second end and also for returning the extruding means to its original position, the extruding means having an annular outer extruding member having an outer diameter slightly smaller than the inner diameter of the through-hole, and an inner extruding memeber disposed inside the outer extruding member, the actuating means being adapted to operate in such a manner that, when the inner and outer extruding members of the extruding means are returned from the second end of the through-hole to the first end, the outer extruding member is first returned at a ~9go~g relatively slow speed and then the inner extruding member is returnedO
When this extruding apparatus is employed to manufac-ture the product having a fibrous texture such as that described above, a die having a plurality of orifices is set adjacent to one end of the above-described through-hole such that the extruded raw material in a gel state is passed through the die so as to be given a fibrous texture.
To obtain a cylindrical product having a desired cross-sectional configuration as described above by extru-sion, a desired die is provided at said end of the through-hole.
In addition, it is also possible to obtain an extruded food product in the shape of pellets by utilizing a die or shaping member having a multiplicity of orifices having a relatively small diameter which is provided at said end of the through-hole provided in the food receiving member, a food or food material which is being extruded through these through-holes being cut when the amount extruded therefrom is still small.
The above and other features and advantages of the present invention will become clear from the following description of one embodiment thereof, taken in conjuction with the accompanying drawings.
Fig. 1 is a perspective view of products A-2 and B 2 according to the present invention which are respectively obtained by the use of dies having orifices A-l and B-l;
Fig. 2 is a sectional view of products C-2, D-2 and E-2 according to the present invention which are respec-tively obtained by the use of dies having orifices C-l, D-l and E-l.
Fig. 3 is a perspective view of one embodiment of the food extruding apparatus according to the present invention;
and Figs. 4 to 6 are partially-sectioned side views of the apparatus shown in Fig. 3 as viewed from the right-hand side thereof, which respectively illustrate sequential operation steps.
Examples of meat of marine animals which may be employed as a raw material for the product of the present invention include the meat of lobster, crab, cuttlefish and octopus, mackerel, cod, croaker and pike conger, as well as minced meat of the above-described marine animals. Fish meat or minced fish meat is particularly preferable from the viewpoint of obtaining a desirable eating sensation. In addition, domestic animal meat such as beef, pork or chicken may be employed in combination with marine animal meat.
When raw meat exclusive of minced meat is employed as a raw material, a lump of meat is cut into pieces of such a size that it may be readily charged into an extruder, and is then subjected to a curing or injection treatment with a salt solution. The treated material is then heated so as to be allowed to gel or denatured to such an extent that the raw meat material does not lose its binding capacity, and the material is then supplied to the extruder.
~2~9009 When minced ~ish meat is employed as a raw material, water is added to and thoroughly mixed with the minced fish meat under stirring, the water content being brought to a range of 0 to 120 wt% with respect to the weigh of the minced fish meat, and is then molded into a predetermined configuration before being heated to become a gel. In general, gelation is carried out for about 24 hours at 0 to 25C (in the case of low-temperature gelation), or for 1 to 90 minutes at 25 to 100C (in the case of high-temperature gelation). The material obtained in a gel state is supplied to an extruder and extruded under pressure to obtain a final product.
Conditions for gelation of a raw material may appro-priately be selected in accordance with the kind of product desired, the number and configuration of orifices in the die employed, etc.
Heating of a raw material in the present invention may be effected by a conventional method using, for example, microwaves, steam, an electric heater, a gas burner or hot water. the heating may be carried out before the raw material is s~pplied to the extruder. Alternatively, the heating may be effected while the raw material which has been supplied into the extruder is being transported to the die. In this case, a continuous extruder equipped with a microwave heater may preferably be employed.
Extrusion must be carried out under pressure since the raw material is in a gel state and is therefore inferior in fluidity. A piston extruder or a screw extruder may ~2~9~9 - 1 o--preferably be employed. The pressure which is applied during extrusion depends on the kind of raw material employed, the degree to which the material has gelled and the dimension, configuration and number of orifices in a die employed. However, the pressure is generally about 0.3 to 15 kg/cm2. ~he dimension, configuration and number of orifices which are provided in a die may be selected as desired in accordance with the kind of final product desired. The cross-sectional configuration of orifices may be selected from various kinds of shape, e.g., a circular, oval, square, tortoiseshell, rectangular, triangular, star-shaped or cross-shaped configuration. The number of orifices may be selected in accordance with the kind of target product.
The percentage of the entire area of orifices in the die is generally 75% or less of the overall area of the die, preferably between 40~ and 70%.
When a wire net cutting means made from a relatively thin wire i5 employed in place of the die according to the present invention, the material is cut rather than being extruded; the product thus obtained is therefore less coarse in texture than the product according to the present invention.
The rate at which a product is extruded from a die depends on the kind of product and the percentage orifice area in the employed dieO However, the extrusion rate is generally 0.3 to 2 m/sec., preferably 1.0 to 2.0 m/sec.
Further, each orifice in a die may be tapered in the direction in which the material is extruded, so as to vary the dimensions of the inlet and outlet of the orifice, or the inlet and/or outlet portion may be chamfered to vary the pressure applied to the material being extruded.
The configuration of the product according to the present invention may be selected as desired, for example, a fibrous shape (in the shape of the leg of a crab, the eye of a scallop, etc.), a string-like shape, a block-like shape or a chrysanthemum shape.
In the product of the present invention, flavoring matter, coloring matter, spices and the like may be mixed into a raw material in advance, or such matter may be added to the extruded product by impregnation, spraying or other appropriate means. In addition, the extruded product may be further processed by, for example, heating or mixing with other materials.
A food extruding apparatus which is suitable to manufacture a product of the present invention is described in detain hereunder.
Fig. 3 is a perspective view of a food extruding apparatus 10 in accordance with one embodiment of the present invention which may be employed for the manufacuture of a fish paste product having a fibrous texture such as that described above, while Fig. 4 is a partially-sectioned side view of the apparatus 10 as viewed from the right hand side thereof.
~2~g~9 As illustrated, the apparatus 10 has a base 12, vertical supports 14 respectively secured at two diagonally opposing positions on the upper side of the base 12, and a top plate 16 secured to the respective tops of the supports 14. The apparatus 10 further has the following components.
Namely, a slide structure 26 is composed of upper and lower plates 18, 20, and vertical connecting rods 22 which connect the upper and lower plates 18, 20. The slide structure 26 is mounted on the support 14 such as to be slidable in the vertical direction. A drive means is constituted by a piston-cylinder device 28 mounted between the topplate 16 and the upper plate 18 of the slide structure 26. The drive means is adapted to move the slide structure 26 vertically along the supports 14 in response to the expansion and contraction of the piston rod 28' of the device 28. A
pneumatic piston-cylinder device 29 is secured to the upper plate 18 of the slide structure 26. A minced fish meat . extruding means 32 is brought into contact with the lower end of the piston rod 30 of the device 29 and is adapted to be pushed downward relative to the lower plate 20 and the connecting rods 22 of the slide structure 26 in response to the expansion of the rod 30. A means 38 for shaping minced fish meat has a through-hole 34 which is vertically aligned with the minced fish meat extruding means 32 and the piston-cylinder device 29. The means 38 further has a die 36having a predetermined configuration and a predetermined number of orifices over the upper end opening of the through-hole 34. In addiiton, a minced fish meat receiving 1:~99~ )9 member 42 has a through-hole 40 which has the same diameter as that o~ the through-hole 34 of the means 38 and which is vertically aligned with the through-hole 34 and adapted to receive minced fish meat S and shape it into a predetermined configuration (a disk shape in the illustrated example).
The minced fish meat extruding means 32 has a push-down plate 44 which is slidably mounted on the connecting rods 22 of the slide structure 26. Annular plates 45 are secured to the upper side of the push-down plate 44 in such a manner that the plates 45 respectively surround the connecting rods 22 of the slide structure 26. Compression springs 46 are provided between the annular plates 45 and the lower plate 20 of the slide structure 26 in such a manner that the springs 46 respectively surround the connecting rods 22. In addition, a projection 48 which is aligned wiht the piston rod 30 is provided at the center of the upper side o the push-down plate 44. The convexly curved upper end surface of the projection 48 is brougt into contact with the flat lower end surface of the piston rod 30 by means of the force applied thereto by the compression springs 46. A tubular outer extruding member 50 which is aligned with the through-hole 40 of the minced fish meat receiving member 42 is secured to the lower side o~ the push-down plate 44. A clolumnar inner extruding member 52 which is concentric with the outer extruding member 50 is slidably provided within the bore in the member 50.
The outer extruding member 50 is adapted to be slid-able within a vertical bore in a tubular guide member 60 ~2~90q~9 which is secured to the center of the lower plate 20 of the slide structure 26. The outer extruding member 50 has an outer diameter slightly smaller than the diameter of the through-hole 40 provided in the minced fish meat receiving member 42.
The inner extruding member 52 has an annular flange 54 at the upper end edge thereof. The flange 54 is adapted to be positioned inside a larger-diameter portion 56 provided in the bore of the outer extruding member 50~ More specifically, unless it is subjected to a push-up force applied from the lower side therof, the inner extruding member 52 is placed by virtue of its own weight at a position (shown in Fig. 4) at which the flange 54 is engaged with ~step portion which defines the lower end edge of the larger-diameter portion 56, whereas, when a push-up force is applied to the member 52, it is able to rise to a position at which the flange 54 is engaged with a step portion which defined the upper end edge of the larger-diameter portion 56. Figs. 5 and 6 show the inner extruding member 52 in a raised state. In this state, the respective lower end faces of the inner and outer extruding members 52, 50 coincide with each other, thereby defining a minced fish meat extruding surface employed during the minced fish meat extruding operation, explained below.
The piston-cylinder device 29 has a cage-like member consisting of an upper member 70 secured to the lower side of the upper plate 18 of the slide structure 26 and a lower ~l29~(~09 member 74 connected to the upper member 70 through connect~
ing rods 72. A cylinder 76 is secured inside this cage-like member. ~ chamber which is defined above a piston (not shown) inside the cylinder 76 is communicable with a high-pressure air source (not shown) through a tube 78. Thelower chamber in the cylinder 76 is communicated with the atmosphere through a tube 80.
The minced fish meat receiving member 42 in the illustrated embodiment is constituted by a rectangular plate material which is provided with two through-holes 40 disposed symmetrically on either side of a line drawn laterally through the center of the plate. The receiving member 42 is adapted to be slidable on the base 12 in the longitudinal direction of the member 42 along guide members 82 secured to the upper side of the base 12 at a predeter-mined spacing. The slide movement of the receiving member 42 is limited by stopper members 84 which are secured to the upper side o~ the base 12 in such a manner that the members 84 are spaced apart from each other in the longitudinal direction of the member 42. When the receiving member 42 abuts against one of the stopper members 84 (the left-hand stopper member 84 in the example shown in FigO 4) such as to be retained thereby, one of the through-holes 40 (the right-hand through-hole 40 in the example shown in Fig. 4) o~ the receiving member 42 is aligned with the through-hole 34 provided in the minced fish meat shaping means 38. When the receiving member 42 is moved on the base 12 and retained by the other stopper member 84, the other through-hlel 40 of ~2g9~09 the member 42 is aligned with the through-hole 34 of the minced fish meat shaping means 38. It should be noted that the length of each of the through-holes 40 is preferably set such as to be smaller than double the height of the minced fish meat S which is extruded in a single extruding opera-tion, as will be understood from the explanation of the operation below.
The minced fish meat shaping means 38 has a die 36 and two annular members 88, 90 for supporting the die 36.
The first annular member 90 has the above stated through-hole 34 in the center thereof. The upper side of the member 90 has two flat surfaces which are connected by a conical surface 92. The second annular member 88 has a conical bore wall surface and this conical wall surface is in close contact with the conical surface 92 of the first annular member 90. The die 36 is set on the upper side of the first annular member 90 in such a manner as to cover the upper end opening of the through-hole 34. The peripheral edge portion of the die 36 is clamped between the first and second annular members 90t 88. The second annular member 88 is fastened to the first annular member 90 by means of a fastening member (not shown).
The following is a description of the operation of the food extruding apparatus 10 in accordance with this embodiment.
The piston-cylinder device 28 is first set in a sate wherein the piston rod 28' is withdrawn thereinto so that the slide structure 26 is placed at a maximumly raised 91Do9 position The piston-cylinder device 29l which is secured to the slide structure 16, is set in a position where the piston rod 30 is withdrawn thereinto. In consequence, the apparatus 10 is brought into an extrusion stand-by state such as that shown in Fig. 3 and 4.
Then, the piston rod 28' of the piston-cylinder device 2B is expanded to push down the slide structure 26, thus causing the lower end surface of the tubular guide member 60, which is secured to the lower plate 20 of the slide structure 26, to abut against the upper surface of the receiving member 42, as shown in Fig. 5. At this time, a pair of centering projections 96 which are provided on the lower end surface of the guide member 60 respectively enter a pair of centering bores 98 which are provided on both sides of each of the through-holes 40 provided in the minced fish meat receiving member 42, whereby centering of the through-holes 34 and 40 is effected. In this state, the inner extruding member 52 of the minced fish meat extruding means 32, which was proj~cted downward from the outer extruding member 50 by its own weight in the stand-by state shown in Figs. 3 and 4, is engaged with the upper surface of the raw minced fish meat S charged in the through-hole 40 of the minced fish meat receiving member 42 and thereby pushed upwardly, so that the respective lower end surfaces of the inner and outer extruding members 52, 50 define one flat plane and engage with the minced fish meat S.
Then, pressurezed air is rapidly supplied to the piston-cylinder device 29 secured to the slide structure 26 ~l29~31009 so as to rapidly expand the piston rod 30, thereby pushing down the minced fish meat extruding means 32 and thus push-ing down the lower end surface of the extruding member constituted by the outer and inner extruding members 50, 52 to a position in close proximity with the die 36. This state is shown in Fig. 6. Thus, the minced fish meat S
which was charged into the through-hole 40 of the receiving member 42 has been extruded from the through-hole 40 through the die 36 and pushed into the through-hole 34 of the shaping means 38 by the action of the extruding means 32, the minced fish meat S remaining in the through-hole 34.
Thereafter, the high-pressure air which has been supplied to the piston-cylinder device 29 is let out of it at slow speed, whereby the piston rod 30 is slowly with~
drawn. In consequence, the push-down plate 44 of the minced fish meat extruding means 32 is slowly raised by the action of the compression springs 46, so that the outer extruding member 50 of the means 32 is raised relative to the inner extruding member 52 which is left as it is. As a result, an annular space is produced between the inner extruding member 52, the bore wall of the tubular guide member 60, the upper end surface of the minced fish meat S' and the outer extrud-ing member 50. However, since the outer extruding member 50 is raised slowly, air enters the space through a gap around it, and there is therefore no fear of any vacuum being produced.
Then, the piston rod 28l of the piston-cylinder device 28 is withdrawn so as to raise the slide structure ~L29~09 26 to the previous position shown in Figs. 3 and 4. In consequence, the extruding means 32 is also raised, so that the inner extruding member 52 which was left in the through-hole 40 of the receiving member 42 is drawn out of it and brough into a state such as that shown in Fig. 3 and 4.
When the inner extruding member 5~ is raised, air enters the space between the member 52 and the upper end surface of the minced fish meat S' through a peripheral gap, and there is therefore no fear of any vacuum being produced.
After the above-described step, the receiving member 42 is longitudinally moved on the base 42, and the other through-hole 40 charged with another minced fish meat is thereby aligned with the through-hole 34 of the minced fish meat shaping means 38.
Then, the piston-cylinder devices 28, 29 are sequen-tially actuated to effect extrusion of the second raw minced fish meat. This newly extruded minced fish meat pushes downward the minced fish meat S' which has previously been extruded. Accordingly, the pushed minced fish meat S' is dropped from the through-hole 34 of the shaping means 38 onto a conveyor 100 provided under the through-hole 34.
By repeating the above-described steps, extrusion of minced fish meat having a fibrous texture is automatically carried out.
Although the present invention has been described by way of one embodiment in which the invention is applied to a food extruding apparatus emplyed to manufacture a fish paste ~2~1109 product having a fibrous texture, the food extruding appara-tus according to the present invention is not necessarily limited thereto. The apparatus of the present invention has a basic arrangement such as that described above, and the s feature of the apparatus resides in that the extruding means is constituted by the outer and inner extruding members 50, 52 and that, after an extruding operation, these extruding members are r.ot pulled back simultaneously, the outer extruding member 50 being first pulled back slowly and the inner extruding member 52 then being raised. There is therefore no fear of any vacuum being produced between the upper surface of a portion of food or food material and the extruding member when pulled back. Accordingly, it is possible to effect an extruding operation smoothly and properly.
The method according to the following Example 1 of the present invention was carried out using a die and a conventional wire net, the specifications of which are given below, and the products thus obtained were compared with each other by conducting a sensory test as to the eating sensation given by the two products.
Wire net: opening dimension 1.5 x 1.5 mm wire diameter 0.7 mm Die: circular orifice ~ 1.6 mm orifice spacing 2 mm (orifice arrangement such as A-l shown in Fig. 1) ~299009 Results of Sensory Test conducted by 10 skilled panelists \ Test items Sensation of Eibrous texture \ (The number of panelists who Binding \ experienced a strong sensation capacity Products \ of a fibrous texture) Preparing using 0 4 wire net Preparing using 10 6 As will be clear from the table above, although no significant difference was found between the two products as to the binding capacity, the product of the present inven-tion obtained using the die gave a significantly strong sensation of having a fibrous texture in contrast to the product prepared using the wire net.
The following Examples are provided for further illustration of the present invention.
ExamPle 1 To 2000 g of minced walleye pollack meat, 40 g of salt, 40 g of scallop extract flavor, 80 g of potato starch and 1000 g of ice water were added and vigorously stirred for 40 minutes in a stirrer to prepare a minced fish meat paste. This paste was molded into a piece having a diameter lS of 35 mm and a thickness of 15 mm, and heated in a steamer at 40C for 8 minutes so as to become a gel. The material in this gel state was thPn put into a barrel having a diameter of 35 mm and a depth of 20 mm and equipped with a die having a diameter of 35 mm and 500 orifices with a diameter of 1.0 mm, and extruded while beiny pressed under a ~299~9 pressure of 5 kg/cm2. The extruded product was heated in asteamer at 85C for 10 minutes. The texture, flavor and external appearance of the final product thus obtained were quite similar to those of the eyes of a scallop.
Example 2 To a mixture of 1600 g of minced walleye pollack meat and 400 g of crab meat paste, 30 g of salt, 50 g of crab extra flavor, 60 g of potato starch, 20 g of wheat starch, 100 g of egg white and 700 g of ice water were added and vigorously stirred for 15 minutes in a small-sized cutting mixer to prepare a minced fish meat paste containing crab meat. This paste was packed in a casing with a diameter of 15 mm and a length of 20 cm and heated in hot water at 30C
for 20 minutes. Then, the casing film was removed to obtain a minced fish meat gel containing crab meat.
This gel was then put into a barrel having a diameter of 17 mm and a depth of 25 cm and equipped with a die having a diameter of 17 mm and 90 orifices having a diameter of 1.5 mm, and extruded under a pressure of 5 kg/cm2 in a manner ~o similar to that in the preparation of "tokoroten" ~gelidium jelly). Monascus pigment was then applied to the surface of the extruded gel and cut into a length of 10 cm before being heated in a steamer at 90C for 10 minutes. The product thus obtained was similar to the leg meat of a crab in elasticity, fibrous texture, flavor and external appearance.
ExamPle 3 To 100 g of minced walleye pollack meat, 30 g of salt, 10 g of monosodium glutamate, 40 g of sweet sake (a 3l2~9(:~09 seasoning), 40 g of egg white, 15 9 of sugar and 600 g ofice water were added and vigorously stirred for 30 minutes in a stirrer to prepare a fish meat paste. This paste was molded into a piece with a diameter of 80 mm and a thickness of 15 mm, which was then allowed to stand for 24 hours at 10C so as to become a gel.
The obtained gel was then put into a barrel having a diameter of 80 mm and a depth of 20 mm and equipped with a die with 1300 square orifices having a diameter o~ 1.5 mm, and extruded while being pressed under a pressure of 5 kg/cm2. After the surface of the extruded gel had been rubbed by hand, the gel was heated in a steamer at 90C for 20 minutes. the paste product thus obtained had the external appearance of a chrysanthemum.
Example 4 To a mixture of 700 g of chicken and 300 g of minced walleye pollack meat, 20 g of salt, 60 g of lard, 40 g of wheat starch, spices (1.5 g of white pepper, 1 9 of nutmeg, 0.9 g of onion and 0.2 g of ginger), 20 g of sugar, 10 g of ~eef extract and 5 g of monosodium glutamate were added and vigorously stirred in a cutting mixer to prepare a uniform chicken paste. This paste was molded into a piece having a diameter of 60 mm and a thickness of 12 mm, and heated in a steamer at 35C for 15 minutes to become a gel.
The obtained gel was then put into a barrel having a - diameter of 60 mm and a depth of 15 mm and equipped with a die with 85 orifices having a diameter of 5 mm, and extruded while being pressed under a pressure of 4 kg/cm2. The ~99~)09 extruded gel was heated in a frying pan so as to be roasted.
the product thus obtained was a hamburger steak-like food in which relatively thick fibers were bound to each other.
Example 5 To 2000 g of minced walleye pollack meat, 40 g of salt, 40 g of scallop extra flavor, 80 g of potato starch and 1000 g o~ ice water ~ere added and vigorously stirred in a stirrer for 40 minutes to prepare a minced fish meat paste. This paste was molded into a piece with a diameter of 35 mm and a thickness of 15 mm, and heated in a steamer at 40C for 8 minutes to become a gel. the obtained gel was then put into a barrel having a diameter of 35 mm and a depth o 20 mm and equipped with a die having a diameter of 35 mm and pro~ided with 500 orifices with a circular cross section arranged in a staggered pattern and having an orifice diameter of 1.0 mm, and then extrud~d while being pressed under a pressure of 5 kg/cm2. The extruded gel was compressed and bound into a bundle, which was then heated in a steamer at 85C for 10 minutes. The product thus obtained had a honeycomb cross section, and the flavor and external appearance of the product were similar to those of the eye of a scallopO In addition, the product had a smooth texture such as that of the eye of a scallop.
Example 6 A paste product having a cross section C-2 as shown in Fig. 2 was prepared carrying out the same method as that employed in Example 5 except for employing a die C-l as ~l299009 shown in Fig. 2. The obtained product had a fibrous texture and was mild as a whole.
Example 7 A paste product having a cross section E 2 as shown in Fig. 2 was prepared by carrying out the same method as that shown in Example 5 except for employing a die E-l as shown in Fig. 2. The obtained product had a fibrous texture and was mild as a whole.
Claims (5)
1. A food extruding apparatus comprising:
a food receiving member having a through-hole for receiving a food or a food material which is to be extruded;
an extruding means inserted into said through-hole from one end thereof and moved toward the other end, thereby extruding the food or food material received in said through-hole from said second end of said through-hole; and an actuating means for moving said extruding means from said first end of said through-hole toward said second end and also for returning said extruding means to its original position;
said extruding means having an annular outer extrud-ing member having an outer diameter slightly smaller than the inner diameter of said through-hole, and an inner extruding member disposed inside said outer extruding member; and said actuating means being adapted to operate in such a manner that, when the inner and outer extruding members of said extruding means are returned from said second end of said through-hole to said first end, said outer extruding member is first returned at a relatively slow speed, and then said inner extruding member is returned.
a food receiving member having a through-hole for receiving a food or a food material which is to be extruded;
an extruding means inserted into said through-hole from one end thereof and moved toward the other end, thereby extruding the food or food material received in said through-hole from said second end of said through-hole; and an actuating means for moving said extruding means from said first end of said through-hole toward said second end and also for returning said extruding means to its original position;
said extruding means having an annular outer extrud-ing member having an outer diameter slightly smaller than the inner diameter of said through-hole, and an inner extruding member disposed inside said outer extruding member; and said actuating means being adapted to operate in such a manner that, when the inner and outer extruding members of said extruding means are returned from said second end of said through-hole to said first end, said outer extruding member is first returned at a relatively slow speed, and then said inner extruding member is returned.
2. A food extruding apparatus according to Claim 1, wherein the inner and outer extruding members of said extruding means are set above said through-hole in such a manner that they are vertically aligned with said through-hole, said inner extruding member being set such that, when no push up force is applied to said inner extruding member, it is placed by virtue of its own weight at a position where the lower end surface thereof is below the lower end surface of said outer extruding member, whereas, when a push-up force is applied to said inner extruding member, it is pushed up to a position where the lower end surface thereof is vertually flush with the lower end surface of said outer extruding member, said actuating means being adapted to apply the force for moving said extruding means to said outer extruding member.
3. A food extruding apparatus according to Claim 2, wherein said extruding means is supported by a slide structure which is vertically movably mounted in said apparatus such that said extruding means is vertically movable relative to said slide structure, said actuating means being constituted by a first piston-cylinder device secured to said slide structure and having a piston rod which is in contact wiht the upper side of said extruding means so as to push it downwardly, a spring for biasing said extruding means upwardly so that said extruding means is pressed against said piston rod, and a second piston-cylinder device for vertically moving said slide structure.
4. A food extruding apparatus according to Claim 1, further including means for finely cutting the food or food material which is extruded from said through-hole, said cutting means having at least one through-hole which is adapted to be aligned with said through-hole of said food receiving member and a net-like cutting member provided over one end of the through-hole of the cutting means, said one end being positioned adjacent to said second end of the through-hole of said food receiving member when the through-hole of the cutting means is aligned with the through-hole of the food receiving member.
5. A food extruding apparatus according to claim 4, wherein the length of the through-hole is set such as to be smaller than double the height of the food or food material extruded from said through-hole of said food receiving member.
Applications Claiming Priority (6)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60238372A JPS62100268A (en) | 1985-10-24 | 1985-10-24 | Textured protein food |
| JP238372/1985 | 1985-10-25 | ||
| JP12772/1986 | 1986-01-31 | ||
| JP1986012772U JPH0319758Y2 (en) | 1986-01-31 | 1986-01-31 | |
| JP96455/1986 | 1986-06-24 | ||
| JP1986096455U JPH0323110Y2 (en) | 1986-06-24 | 1986-06-24 |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000616269A Division CA1317151C (en) | 1985-10-24 | 1991-12-23 | Textured proteinaceous food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1299009C true CA1299009C (en) | 1992-04-21 |
Family
ID=27279985
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000521259A Expired - Lifetime CA1299009C (en) | 1985-10-24 | 1986-10-23 | Textured proteinaceous food |
| CA000616269A Expired - Fee Related CA1317151C (en) | 1985-10-24 | 1991-12-23 | Textured proteinaceous food |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000616269A Expired - Fee Related CA1317151C (en) | 1985-10-24 | 1991-12-23 | Textured proteinaceous food |
Country Status (3)
| Country | Link |
|---|---|
| US (1) | US4937089A (en) |
| CA (2) | CA1299009C (en) |
| GB (2) | GB2183439B (en) |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6254917B1 (en) * | 1993-11-01 | 2001-07-03 | Recot, Inc. | Process for preparing pretzel chips |
| FI940441A (en) * | 1994-01-28 | 1995-07-29 | Ewos Ab | Process for the production of fish feed grains, a fish feed product and a device for granulating the fish feed |
| JP3582810B2 (en) * | 1996-04-24 | 2004-10-27 | 株式会社紀文食品 | Plate-like food material supply device |
| EP0823218A1 (en) * | 1996-08-09 | 1998-02-11 | Chilard, Jean-Claude | Process for preparing substitutes of young fishes and extruding-cutting machine for forming them |
| US5965187A (en) * | 1998-04-07 | 1999-10-12 | C & F Packing Company, Inc. | Method of preparing a meat product having denatured protein surface |
| US6039990A (en) * | 1998-07-21 | 2000-03-21 | Friedman; Saloman | Vacuum processed fish product in a tomato base cooking sauce |
| FR2794944B1 (en) * | 1999-06-16 | 2002-03-15 | Neptune | FOOD PRODUCT HAVING FIBROUS TEXTURE OBTAINED FROM FISH PROTEINS |
| WO2001011992A1 (en) * | 1999-08-19 | 2001-02-22 | Diamond Stainless, Inc. | Method and apparatus for producing stranded, ground, meat products and the products so produced |
| US6258392B1 (en) | 1999-10-05 | 2001-07-10 | Celsi Giampietro | Microwaveable pasta pie and pan assembly |
| US6290483B1 (en) * | 1999-10-06 | 2001-09-18 | Robert Reiser & Co., Inc. | Apparatus for food extrusion |
| CN1175764C (en) * | 2002-08-14 | 2004-11-17 | 王山 | Pure aquatic animal meat sausage containing fish meat and its making method |
| CN1185964C (en) * | 2002-08-14 | 2005-01-26 | 王山 | Pure aquatic animal meat ham sausage or western type ham containing fish meat and preparation method |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB334733A (en) * | 1928-10-18 | 1930-09-11 | Hugo Otto Georg Schilling | Apparatus for apportioning or dividing plastic material in prescribed quantities |
| BE786587A (en) * | 1971-07-20 | 1973-01-22 | Unilever Nv | RECONSTITUTED MEATS |
| GB1465055A (en) * | 1973-04-11 | 1977-02-23 | Mars Ltd | Animal food |
| GB1603861A (en) * | 1978-05-11 | 1981-12-02 | Ranks Hovis Mcdougall Ltd | Method and apparatus for producing a meat-like paste product in units of a required size |
| US4439456A (en) * | 1981-12-15 | 1984-03-27 | Nippon Suisan Kabushiki Kaisha | Process for producing fibrous food products |
| EP0108185A2 (en) * | 1982-10-07 | 1984-05-16 | TAGO RUBBER S.r.l. | Apparatus for extruding preformed articles, particularly rubber articles |
| US4544561A (en) * | 1983-04-15 | 1985-10-01 | Hachinohe Kanzume Co., Ltd. | Method of manufacturing food resembling scallop and food resembling scallop obtained by the same method |
| US4579741A (en) * | 1984-07-23 | 1986-04-01 | General Mills, Inc. | Fabricated seafood |
| JPS61282063A (en) * | 1985-06-10 | 1986-12-12 | Kibun Kk | Device for extrusion molding of food |
-
1986
- 1986-10-23 CA CA000521259A patent/CA1299009C/en not_active Expired - Lifetime
- 1986-10-23 GB GB8625430A patent/GB2183439B/en not_active Expired - Fee Related
-
1987
- 1987-11-30 GB GB8727930A patent/GB2199228B/en not_active Expired - Fee Related
-
1988
- 1988-09-29 US US07/251,977 patent/US4937089A/en not_active Expired - Lifetime
-
1991
- 1991-12-23 CA CA000616269A patent/CA1317151C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| GB2199228A (en) | 1988-07-06 |
| GB2183439B (en) | 1990-05-23 |
| GB8727930D0 (en) | 1988-01-06 |
| US4937089A (en) | 1990-06-26 |
| GB2183439A (en) | 1987-06-10 |
| GB2199228B (en) | 1990-05-16 |
| GB8625430D0 (en) | 1986-11-26 |
| CA1317151C (en) | 1993-05-04 |
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