Method for producing dried fish flake and cutting method of dried fish flake

Abstract

To provide a method for producing fish flakes excellent in production amount of fish flakes per unit time.SOLUTION: A method for producing dried fish flakes, comprising a step of bringing fish blocks into contact with a rotating cutting blade, wherein the cutting blade is mounted on a rotary disc, slits are arranged at intervals on the cutting blade, and two types of cutting blades with different slit intervals sequentially contact the fish blocks. The slit intervals can include a cutting blade with slit intervals of 2.5 mm to 3.5 mm and a cutting blade with slit intervals of 6.0 mm to 8.0 mm, which can alternately contact the fish blocks.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a method for producing crushed fish pieces and a method for cutting fish pieces. [Background technology]

[0002] As a method for producing pieces of dried fish such as bonito flakes, a method of roughly crushing and pulverizing the dried fish without grinding it is known. Specifically, a method for producing pulverized dried fish has been proposed in which dried bonito flakes are roughly crushed using a cutter mill and the resulting crushed material is sieved (Patent Document 1). When dried fish is crushed using a cutter mill, relatively large pieces may be produced that are not suitable for human consumption. Sorting using a sieve is necessary to remove these large pieces. However, introducing a sieving process results in a decrease in the amount of dried fish pieces produced per unit time. On the other hand, when producing crushed pieces of dried fish, instead of roughly crushing and pulverizing the dried fish without shaving it, if dried fish shavings are produced first and then pulverized, the dried fish shavings can be produced efficiently. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 2019-97512 Summary of the Invention [Problem to be solved by the invention]

[0004] However, when producing crushed fish pieces, the method of producing dried fish shavings and then grinding these shavings requires a process of producing the dried fish shavings, which results in a problem of a decrease in the amount of crushed fish pieces produced per unit time because the dried fish shavings are produced first. The present inventors initially thought that it would be possible to easily produce crushed pieces of dried fish by adjusting the usual method for producing dried fish shavings. However, when actual experiments were carried out, it was found that the desired fish flakes could not be easily produced. An object of the present invention is to provide a method for producing crushed fish flakes that is excellent in the amount of crushed fish flakes produced per unit time. [Means for solving the problem]

[0005] In order to solve the above problems, the inventors conducted extensive research and discovered that fish flakes can be efficiently produced by alternately contacting cutting blades with slits at different intervals with the fish flakes, which led to the completion of the present invention.

[0006] That is, the present invention provides: [1] A process of bringing a fish piece into contact with a rotating cutting blade, The cutting blade is mounted on a rotating disk, and slits are provided at intervals on the cutting blade; The present invention provides a method for producing crushed fish flakes, which includes a step of alternately contacting the fish flakes with two types of cutting blades having different slit intervals.

[0007] Another aspect of the present invention is [2] The present invention provides a method for producing the fish flakes described in [1] above, which includes a step of alternately contacting two types of cutting blades with the fish flakes: a cutting blade with a slit spacing of 2.5 mm or more and 3.5 mm or less, and a cutting blade with a slit spacing of 6.0 mm or more and 8.0 mm or less.

[0008] Another aspect of the present invention is [3] The method for producing fish flakes described in [2] above is provided, in which the cutting angle between the fish flakes and the cutting blade is in the range of 20 degrees or more and 40 degrees or less.

[0009] The present invention also provides [4] A step of bringing the fish into contact with the rotating cutting blade, The step of contacting the fish fillet with the rotating cutting blade includes: The method for cutting fish fillets includes a step in which the cutting blades are installed on a rotating disk, slits are installed at intervals on the cutting blades, and two types of cutting blades with different slit intervals alternately come into contact with the fish fillets.

[0010] Another aspect of the present invention is [5] The method includes a step of alternately contacting two types of cutting blades, one having a slit interval of 2.5 mm or more and 3.5 mm or less, and the other having a slit interval of 6.0 mm or more and 8.0 mm or less, with the fish fillet; The present invention provides a method for cutting fish fillets as described in [4] above, in which the cutting angle between the fish fillet and the cutting blade is in the range of 20 degrees or more and 40 degrees or less. [Effects of the Invention]

[0011] According to the manufacturing method of the present invention, it is possible to manufacture crushed fish pieces directly from dried fish, thereby increasing the amount of crushed fish pieces manufactured per unit time. Furthermore, by alternately bringing cutting blades with slits of different widths into contact with the fish flakes, the rate of powder generation during crushing is reduced and the fibers contained in the fish flakes are cut, resulting in a soft texture.Furthermore, compared to fish flakes obtained by conventional manufacturing methods, fish flakes with a softer texture and a larger volume per unit weight are obtained. [Brief explanation of the drawings]

[0012] [Figure 1] FIG. 1 is a schematic partial perspective view of a fish flakes crushed piece manufacturing apparatus 100. FIG. [Figure 2] FIG. 2 is a schematic partial front view of the apparatus 100 for producing crushed fish flakes. [Figure 3] FIG. 3 is a schematic partial perspective view of the apparatus 100 for producing crushed fish flakes. [Figure 4] FIG. 4 is a schematic front view of the cutting blade 200 used when producing dried bonito flakes. [Figure 5] FIG. 5 is a schematic front view of the cutting blade 202 used when producing dried bonito flakes. [Figure 6]FIG. 6 is a schematic partial cross-sectional view illustrating a state in which the cutting blades 200 and 202 are installed on the cutting edge 270 of the cutter disk 220. As shown in FIG. [Figure 7] FIG. 7 is a photograph of the crushed fish pieces obtained in Example 1. [Figure 8] FIG. 8 is a photograph of 10 g of crushed fish flakes obtained in Example 1 placed in a beaker. [Figure 9] FIG. 9 is a photograph of the crushed fish pieces obtained in Comparative Example 51. [Figure 10] FIG. 10 is a photograph, shown as a drawing, of 10 g of crushed fish flakes obtained in Comparative Example 51 placed in a beaker. DETAILED DESCRIPTION OF THE INVENTION

[0013] First, the dried fish used in the present invention will be described. When producing the dried fish used in the present invention, it is possible to obtain and use already produced dried fish, or to use dried fish obtained by a process for producing dried fish. The process for producing dried fish may include, for example, filleting the raw fish, and roasting, drying, and steaming.

[0014] The raw material fish for the dried fish used in the present invention can be, for example, at least one selected from the group consisting of bonito, mackerel, tuna, sardine, horse mackerel, flying fish, etc. Preferably, the raw material fish is bonito.

[0015] The weight of the raw material fish is not particularly limited as long as it is one that is normally used for dried fish, but it is usually in the range of 0.3 to 8 kg, preferably 0.5 to 6 kg, and more preferably 1 to 3 kg.

[0016] First, the raw fish is filleted. The filleting process is carried out by removing bones, belly meat, internal organs, scales, etc. from the raw fish.

[0017] The raw fish can be heated as needed. When the raw fish used is frozen, the heating of the raw fish is preferably carried out before the filleting step. The heating step may be carried out by heating the raw fish in warm water or the like.

[0018] Next, we will explain the roasting and steaming process. The fish meat pieces obtained in the filleting process are placed in a dedicated smoking chamber, and the fish meat pieces are smoked using firewood from deciduous broad-leaved trees such as oak, Japanese oak, and jujube. This smoking process is called roasting. The roasting and drying is carried out appropriately depending on the type and amount of raw fish, and as an example, it can be carried out so that the temperature in the smoking chamber is usually in the range of 50 to 100°C. After the roasting and drying, the fish meat pieces are left to stand overnight, whereby moisture from the inside of the fish meat pieces is exuded to the surface of the fish meat pieces. This standing operation is called anmitsu. After the steaming, the roasting is carried out. This process of roasting and steaming is usually carried out alternately over a period of about two weeks. Through this roasting and steaming process, rough bonito flakes can be obtained.

[0019] The arabushi is stored in a cool, dark place, the surface is scraped to remove tar and other components, and then molded to obtain karebushi. The mold-making step is not particularly limited, and can be carried out by appropriately selecting a method that is usually carried out when producing dried bonito.

[0020] By the above-mentioned production method, dried fish flakes consisting of at least one of the arabushi and karebushi can be obtained. In the actual process, a metal detector is first used to check whether or not the fish flakes used in the present invention contain any metal pieces or the like. The dried fish is then preferably brushed and steamed, which prevents the resulting dried fish from being contaminated with impurities such as mold and bones.

[0021] Next, the apparatus for producing the crushed fish pieces used in the present invention will be described. The apparatus 100 for producing crushed fish flakes used in the present invention is, for example, equipped with a rotating device, and the rotating device includes a cutting disk having a cutting blade. FIG. 1 is a schematic partial perspective view of a fish flakes crushed piece manufacturing apparatus 100. FIG. FIG. 2 is a schematic partial front view of the apparatus 100 for producing crushed fish flakes. The cutting blades 200, 202 are fixed to the cutting edges of the blade disc 220 by fixing means (not shown) such as bolts via a fixing plate 210. An electric motor (not shown) serving as a rotating means is stored inside the rotation device 240, and the blade disc 220 rotates via a rotation shaft 230 connected to the electric motor. A stand 250 and a bonito flakes collecting cover 260 are installed around the rotating plate 220.

[0022] FIG. 3 is a schematic partial perspective view of the apparatus 100 for producing crushed fish flakes. FIG. 3 is a schematic view of the cutter disk 220 viewed from diagonally above, standing on the opposite side of the apparatus 100 for producing crushed fish flakes in FIG. The cutter disc 220 has cutting edges 270 radially arranged at intervals, and the cutting blades 200, 202 installed inside the cutting edges 270 push and press the dried fish (not shown) placed in the dried fish case 280 against the rotating cutter disc 220, causing the dried fish to come into contact with the cutting edge, thereby cutting the dried fish into pieces.

[0023] There are no particular limitations on the peripheral speed of the blade disc 220, but in order to prevent the dried bonito flakes from curling and to suppress a rise in temperature, the peripheral speed of the blade disc 220 is preferably in the range of 2.7 to 5.0 m / s, and more preferably in the range of 3.5 to 4.0 m / s. Here, the peripheral speed of the blade disc 220 refers to the speed at the cutting edge 270, and can be calculated by averaging the speeds at one end of the cutting edge 270 (near the outer periphery of the blade disc 220) and the other end (near the center of the blade disc 220).

[0024] The fish flakes cut by the cutter disc 220 fall below the fish flakes fragment collection cover 260 shown in Fig. 1. The fish flakes can be collected in a separate collection container (not shown) to obtain the fish flakes fragments.

[0025] Typically, when shavings are made using a single cutting blade, shavings of dried fish are obtained. In contrast, in the case of the method for producing crushed fish flakes according to the present invention, crushed fish flakes are obtained by alternately bringing two or more cutting blades having different slit widths into contact with the crushed fish flakes.

[0026] Here, the phrase "two types of cutting blades with different slit widths are alternately brought into contact with the fish" means that the cutting blades that come into contact with the fish do not have the same slit width and come into contact with the fish consecutively.

[0027] FIG. 4 is a schematic front view of the cutting blade 200 used when producing dried bonito flakes. FIG. 5 is a schematic front view of the cutting blade 202 used when producing dried bonito flakes. The cutting blades 200 and 202 can be obtained by molding, for example, a metal material such as stainless steel or an inorganic material such as ceramic.

[0028] The cutting blades 200, 202 are formed of a cutting blade tip 1 and a cutting blade body 2. A cutting portion 3 is provided at the cutting blade tip 1. The cutting blades 200 and 202 are provided with mounting holes 5 and 6 for mounting the cutting blade 200 on the cutting disc 220 .

[0029] The width of the cutting blades 200, 210 is preferably in the range of 30 to 150 mm, and more preferably in the range of 40 to 100 mm. The thickness of the cutting blade 200 is preferably in the range of 2.5 to 3.5 mm, and more preferably in the range of 2.8 to 3.2 mm.

[0030] The cutting blade tip 1 of the cutting blade 200 has a plurality of slits 4 arranged in parallel and substantially perpendicular to the longitudinal direction of the cutting portion 3 . The interval between the slits 4 is preferably in the range of 2.5 mm to 3.5 mm. The width of the slit 4 is preferably in the range of 0.3 mm to 0.5 mm. The depth of the slit 4 is preferably in the range of 1.0 to 10.0 mm, and more preferably in the range of 1.0 to 5.0 mm.

[0031] Similarly, a plurality of slits 4 are provided in parallel at the cutting blade tip 1 of the cutting blade 202 and are substantially perpendicular to the longitudinal direction of the cutting portion 3 . The interval between the slits 4 is preferably in the range of 6.0 mm to 8.0 mm. The width of the slit 4 is preferably in the range of 0.3 mm to 0.5 mm. The depth of the slit 4 is preferably in the range of 1.0 to 10.0 mm, and more preferably in the range of 1.0 to 5.0 mm.

[0032] FIG. 6 is a schematic partial cross-sectional view illustrating a state in which the cutting blades 200 and 202 are installed on the cutting edge 270 of the cutter disk 220. As shown in FIG. The angle B of the cutting blade tip 1 of the cutting blade 200 is preferably in the range of 20 degrees or more and 40 degrees or less. The same applies to the cutting blade 202. The angle A relative to the surface of the blade disc 220 is preferably in the range of 0 to 5 degrees.

[0033] The cutting blades 200, 202 are alternately arranged on the cutting edge 270 of the cutter disc 220 in a plane-like manner, thereby obtaining a fish flakes manufacturing device 300 used in the present invention.

[0034] Here, the cutting angle between the fillet and the cutting blade refers to the relationship between the fillet case 280 and the surface of the cutter disc 220 in FIG. 2, and refers to the angle between the horizontal plane and the longitudinal direction of the fillet case. The fillet is inserted into the fillet case 280 along the longitudinal direction of the fillet case 280. Therefore, the fillet is not cut at the belly portion, but from the longitudinal end portion.

[0035] The present invention will be described below based on Reference Examples, Examples and Comparative Examples, but the present invention is not limited to the following Examples in any way. [Example]

[0036] The dried fish was passed through a metal detector to confirm that no metal fragments were present in the dried fish. The dried fish was then brushed and steamed. After steaming, the dried fish was allowed to cool. Next, the dried fish was cut using the dried fish piece manufacturing device 300 described above with reference to FIG. The dried fish used in Example 1 of the present invention was dried bonito flakes. In Example 1, in the apparatus 100 for producing crushed fish flakes shown in Figs. 1 to 3, the slit interval of the cutting blade 200 was set to 3.0 mm, and the slit interval of the cutting blade 202 was set to 7.0 mm. The katsuobushi was cut by alternately bringing the cutting blades 200 and 202 into contact with the katsuobushi. The cutting angle between the cutting blades 200 and 202 and the katsuobushi was set to 25°. In FIG. 6, angle A is 1.0 degree and angle B is 39 degrees 30 minutes.

[0037] FIG. 7 is a photograph of the crushed fish pieces obtained in Example 1. The resulting bonito flakes had an appearance similar to that of the commercially available crushed bonito flakes in Comparative Example 51 described below.

[0038] FIG. 8 is a photograph of 10 g of the crushed fish flakes obtained in Example 1 placed in a beaker. When 10 g of the obtained bonito flakes were weighed into a 300 ml beaker, the volume was about 250 ml. In contrast, the volume of 10 g of crushed fish flakes in Comparative Example 51 described below was approximately 200 ml. The bonito flakes obtained by the manufacturing method of Example 1 had the same appearance as commercially available bonito flakes, but were voluminous and had a soft, fluffy texture. [Example]

[0039] In the case of Example 1, an experiment was carried out in exactly the same manner as in Example 1, except that when cutting the dried bonito flakes, the cutting angle between the cutting blades 200, 202 and the dried bonito flakes was set to 45°. The bonito flakes obtained by the manufacturing method of Example 2 looked similar to commercially available bonito flakes, but the bonito flakes had noticeable elongated long sides.

[0040] [Comparative Examples 1 to 34] In the case of Example 1, experiments were carried out by changing the slit interval and the cutting angle between the cutting blades 200, 202 and 204 and the dried bonito flakes. The results are shown in Table 1. In all cases except for Examples 1 and 2, no practical products were obtained.

[0041] [Table 1]

[0042] [Table 2]

[0043] The meanings of the evaluation columns in Tables 1 and 2 above are as follows: 1: No random fragments in shape. 2 mm is too thin and unacceptable. 2: Same as above, not allowed 3: There is a sense of randomness, but 2 mm is too thin and stands out, so it is not acceptable. 4: 2 mm is too thin, and 10 mm is too thick, making it look too extreme. 5: Not good because it lacks randomness 6:0°: Too short, not acceptable. 25°: Good, with a random feel. 45°: Random, but the extended shavings are noticeable. 90°: Too long, not acceptable. 7: Not acceptable because there is too much difference in the cutting width. In particular, the 10 mm cutting is too thick. 8: Not good because it lacks randomness 9: It has a random feel, but 10 mm is not possible because the cutting is too thick. 10: Using three types of blades is not recommended as it leaves noticeable chips.

[0044] [Comparative Examples 35 to 50] In the case of Example 1, an experiment was carried out using a single cutting blade 200, while varying the slit interval and the cutting angle with respect to the dried bonito flakes. The results are shown in Table 2. In all cases, no viable product was obtained.

[0045] [Table 3]

[0046] The shape did not give a random feeling like broken pieces. Regarding the slit spacing, the product obtained was too thin, especially at 2 mm, and conversely, too thick at 10 mm. At 0°, the cutting shape is too short. At 45°, the cutting shape is slightly elongated and long. At 90°, the cutting shape is elongated and too long.

[0047] [Comparative Example 51] Commercially available dried bonito flakes were crushed to obtain dried fish flakes. FIG. 9 is a photograph of the crushed fish pieces obtained in Comparative Example 51. FIG. 10 is a photograph of 10 g of crushed fish flakes obtained in Comparative Example 51 placed in a beaker. [Industrial Applicability]

[0048] According to the method for producing crushed fish pieces of the present invention, crushed fish pieces can be obtained through a simple process, and therefore the present invention can be widely used in the food industry, particularly in fields where crushed fish pieces are used. [Explanation of symbols]

[0049] 1 Cutting blade tip 2 Cutting blade body 3 Blade part 4 slits 5,6 Mounting holes 100 Fish flakes manufacturing equipment 200,202,204 Cutting blade 210 Fixed plate 220 Cutlery Disc 230 Rotational Axis 240 Rotating Device 250 units 260 Fish fragment collection cover 270 Blade mouth 280 Dried Fish Case 290 Fish Flake Pusher

Claims

1. The method includes a step of bringing a fish fillet into contact with a rotating cutting blade, The cutting blade is mounted on a rotating disk, and slits are provided at intervals on the cutting blade; A method for producing fish flakes, comprising a step of alternately contacting two types of cutting blades having different slit spacings with the fish flakes.

2. 2. The method for producing fish flakes according to claim 1, comprising a step of alternately bringing two types of cutting blades, one having a slit spacing of 2.5 mm or more and 3.5 mm or less, and the other having a slit spacing of 6.0 mm or more and 8.0 mm or less, into contact with the fish flakes.

3. The method for producing fish flakes according to claim 2, wherein the cutting angle between the fish flakes and the cutting blade is in the range of 20 degrees or more and 40 degrees or less.

4. A step of contacting a fishbone with a rotating cutting blade is included, The step of contacting the fish fillet with the rotating cutting blade includes: The method for cutting fish fillets includes a step in which the cutting blades are mounted on a rotating disk, slits are provided at intervals on the cutting blades, and two types of cutting blades with different slit intervals alternately come into contact with the fish fillets.

5. The method includes a step of alternately bringing two types of cutting blades, one having a slit interval of 2.5 mm or more and 3.5 mm or less, and the other having a slit interval of 6.0 mm or more and 8.0 mm or less, into contact with the fish fillet; The method for cutting fish fillets according to claim 4, wherein the cutting angle between the fish fillet and the cutting blade is in the range of 20 degrees or more and 40 degrees or less.

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