Method for producing fish meat powder, and fish meat powder
Patent Information
- Authority / Receiving Office
- WO · WO
- Patent Type
- Applications
- Current Assignee / Owner
- Filing Date
- 2026-01-30
- Publication Date
- 2026-08-13
Smart Images
Figure JPOXMLDOC01-APPB-T000001
Abstract
Description
Method for producing fish meat powder and fish meat powder
[0001] The present disclosure relates to, for example, a method for producing fish meat powder and fish meat powder.
[0002] The muscles of animals including humans can be effectively enhanced by ingesting proteins. Fish meat is a useful material as a protein source. Conventionally, a method of producing powdered protein by heating and drying ground fish meat has been reported (for example, Patent Document 1).
[0003] Japanese Patent Application Laid-Open No. 2015-192641
[0004] From the viewpoints of production efficiency and quality, a new method for producing fish meat powder is demanded. The present disclosure relates to a novel method for producing fish meat powder and a novel fish meat powder.
[0005] The present disclosure relates to a method for producing fish meat powder having a drying step of spray-drying a slurry containing fish meat.
[0006] The present disclosure also relates to a spray-dried powder of fish meat.
[0007] The present disclosure also relates to a fish meat powder having a particle size (D50, volume basis) measured by a laser diffraction / scattering method of 60 μm or less.
[0008] The inventor has noted that the method of heating and drying fish meat requires a long time for drying and has problems in production efficiency, and that the fish meat powder obtained by heating and drying may have a fishy odor due to long-term heating. The inventor has found that by drying fish meat by spray-drying, a fish meat powder with reduced fishy odor can be efficiently obtained. Obtaining fish meat powder by spray-drying in this way is novel as far as the inventor knows. All of the plurality of embodiments disclosed below are based on this novel finding.
[0009] [Method for producing fish meat powder] First, the method for producing fish meat powder will be described in detail. This production method has a drying step of spray-drying a slurry containing fish meat.
[0010] (Drying Process) The fish meat used in this manufacturing method is not particularly limited. Examples of fish meat include Gadiformes such as Alaska pollock, Pacific cod, Pacific cod, and hoki; Perciformes such as croaker, horse mackerel, sea bream, hairtail, sea bass, grunt, threadfin bream, black sea bass, mackerel, tuna, and skipjack tuna; Clupeformes such as sardines, anchovies, and herring; Salmoniformes such as coho salmon, sockeye salmon, king salmon, pink salmon, rainbow trout, char, brook trout, Dolly Varden, and kokanee salmon; Beloniformes such as saury, flying fish, and halfbeak; and splendid alfonsino. The meat may be from at least one fish belonging to an order selected from the group consisting of the following: Beryciformes (such as splendid fish); Pikeconoptera (such as flounder and sole); Aulonito (such as lizardfish); Anguilliformes (such as conger eels); Scorpaeniformes (such as mackerel); Siluriformes (such as pangasius); Elopiformes (such as sand whiting); Lamniformes (such as mako sharks and thresher sharks); Carcharhiniformes (such as blue sharks and houndsharks); Helicopteriformes (such as horn sharks); and Squaliniformes (such as spiny dogfish). The fish meat may consist of one or more proteins selected from the group consisting of, for example, sarcoplasmic proteins, myofibrillar proteins, and myoplasmic proteins. The fish meat may be red meat or white meat. Red meat may be rich in iron and have nutritional advantages. White meat may have high storage stability and produce less odor when dried.
[0011] The slurry contains water and finely ground fish meat. The fish meat in the slurry only needs to be finely ground to the extent that it can be spray-dried. To prevent clogging of the nozzle of the spray dryer, the slurry may be passed through a sieve. The fish meat in the slurry may pass through sieves with mesh sizes of, for example, 1,000 μm, 1,500 μm, 1,700 μm, 2,000 μm, or 2,500 μm. In one embodiment, the slurry subjected to spray drying does not have divalent metal ions, particularly alkaline earth metal ions, added to it. A known spray dryer can be used in the drying process. Excipients may be used during spray drying to improve workability. In one embodiment, the fish meat subjected to spray drying is not decomposed into peptides with smaller molecular weights by enzymatic hydrolysis.
[0012] Typically, a drying step of spray-drying a slurry containing fish meat yields fish meat powder with smaller particle sizes than that obtained by conventional methods. The particle size (D50, volume basis) of the fish meat powder obtained by the drying step may be, for example, 60 μm or less, 50 μm or less, or 40 μm or less. Typically, the smaller the particle size of the fish meat powder, the less grittiness can be felt when consumed. The particle size (D50, volume basis) of the fish meat powder obtained by the drying step may be, for example, 5 μm or more, 10 μm or more, or 15 μm or more. The lower and upper limits of the particle size (D50, volume basis) of the fish meat powder obtained by the drying step can be arbitrarily combined within the scope of this disclosure. The particle size (D50, volume basis) of the fish meat powder obtained by the drying step may be, for example, 5 μm or more and 60 μm or less, 10 μm or more and 50 μm or less, or 15 μm or more and 40 μm or less. In this specification, particle size (D50, volume-based) refers to the particle size at which the cumulative volume percentage of the particle size distribution measured by the dry method using a laser diffraction / scattering particle size distribution analyzer is 50%.
[0013] Typically, a drying process involving spray-drying a slurry containing fish meat yields fish meat powder with a narrower particle size distribution than that obtained by conventional methods. In this specification, the particle size distribution is evaluated by the value of (D90 - D10) / D50. Here, D10, D50, and D90 refer to the particle sizes at which the cumulative volume percentage of the particle size distribution measured by the dry method using a laser diffraction / scattering particle size distribution analyzer is 10%, 50%, and 90%, respectively. The value of (D90 - D10) / D50 of the fish meat powder obtained by the drying process may be, for example, 3.0 or less, 2.5 or less, 2.0 or less, 1.9 or less, 1.8 or less, 1.7 or less, or 1.6 or less. A smaller value of (D90 - D10) / D50 indicates a narrower particle size distribution. Typically, the narrower the particle size distribution, the less likely fine particles are to become unevenly distributed during distribution and storage, and the more easily the particle size within the packaging can be kept stable and uniform. The (D90-D10) / D50 value of the fish powder obtained by the drying process may be, for example, 1.0 or higher, 1.1 or higher, 1.2 or higher, 1.3 or higher, or 1.4 or higher. The lower and upper limits of the (D90-D10) / D50 value of the fish powder obtained by the drying process can be arbitrarily combined within the scope of this disclosure. The (D90-D10) / D50 value of the fish powder obtained by the drying process may be, for example, 1.0 or more and 3.0 or less, 1.1 or more and 2.5 or less, 1.2 or more and 2.0 or less, 1.3 or more and 1.8 or less, or 1.4 or more and 1.7 or less.
[0014] Typically, a drying process involving spray-drying a slurry containing fish meat yields fish meat powder with reduced fishy odor compared to fish meat powder obtained by conventional methods, particularly methods involving heat-drying the fish meat.
[0015] (Fine Processing Step) This manufacturing method may include a fine processing step before the drying step in which a mixture containing fish meat is finely ground to obtain a slurry. That is, the slurry used in the drying step described above may be obtained by the fine processing step described below.
[0016] The shape of the fish meat used in the micronization process is not particularly limited. The fish meat used in the micronization process may be cut into, for example, minced, diced, filleted, cut into pieces, or sliced, or it may be processed into surimi. The surimi may be frozen surimi. Frozen surimi may have sugar or the like added as a freeze-degradation inhibitor. The mixture used in the micronization process is a mixture of such fish meat with water or an aqueous solution.
[0017] For the fine preparation of fish meat, known devices such as high-speed shear mixers can be used. Alternatively, homogenization may be performed using a high-pressure homogenizer following or instead of fine preparation using a high-speed shear mixer. By appropriately setting the conditions of the high-speed shear mixer and high-pressure homogenizer (for example, the rotation speed and processing time of the high-speed shear mixer, whether or not a high-pressure homogenizer is used, and the pressure of the high-pressure homogenizer), the particle size of the fish meat can be adjusted to obtain a slurry suitable for spray drying.
[0018] (pH adjustment step) This manufacturing method may include a pH adjustment step before the micronization step to adjust the pH of the mixture containing fish meat. That is, the mixture used in the above-described micronization step may be obtained by the pH adjustment step described below.
[0019] The pH adjustment step may involve mixing fish meat with an acidic or basic aqueous solution. The acidic aqueous solution is not particularly limited as long as it is an aqueous solution of an acid usable in food. For example, the acidic aqueous solution may be an aqueous solution of at least one acid selected from the group consisting of organic acids such as acetic acid, lactic acid, citric acid, malic acid, succinic acid, butyric acid, propionic acid, adipic acid, fumaric acid, tartaric acid, and ascorbic acid, or a salt thereof. The basic aqueous solution is not particularly limited as long as it is an aqueous solution of a base usable in food. Examples of basic aqueous solutions include aqueous solutions of phosphates, calcium acetate, trisodium citrate, alkali metal or alkaline earth metal carbonates (sodium carbonate, potassium carbonate, magnesium carbonate, calcium carbonate, etc.), alkali metal or alkaline earth metal bicarbonates (sodium bicarbonate, ammonium bicarbonate, etc.). The basic aqueous solution may also be an aqueous solution of lye, condensed phosphate, calcined calcium, or basic amino acids, for example.
[0020] The pH adjustment step may involve mixing an acidic agent or a basic agent into a mixture containing fish meat and water. The acidic agent is not particularly limited as long as it is an acidic agent usable in food. For example, the acidic agent may be at least one acid selected from the group consisting of organic acids such as acetic acid, lactic acid, citric acid, malic acid, succinic acid, butyric acid, propionic acid, adipic acid, fumaric acid, tartaric acid, and ascorbic acid, or an acidic salt thereof. The basic agent is not particularly limited as long as it is a basic agent usable in food. Examples of basic agents include phosphates, calcium acetate, trisodium citrate, alkali metal or alkaline earth metal carbonates (sodium carbonate, potassium carbonate, magnesium carbonate, calcium carbonate, etc.), alkali metal or alkaline earth metal bicarbonates (sodium bicarbonate, ammonium bicarbonate, etc.). The basic agent may also be, for example, lye water, condensed phosphates, calcined calcium, basic amino acids, etc.
[0021] Typically, adjusting the mixture to an acidic state causes the fish meat to coagulate and firm up, resulting in a highly fluid mixture even with a small amount of added water. On the other hand, typically, using an acidic mixture for the finer grinding process tends to yield fish meat with larger particle sizes. In this case, increasing the rotation speed or processing time of the high-speed shear mixer or using a high-pressure homogenizer during the finer grinding process can yield a slurry containing fish meat with a particle size suitable for spray drying.
[0022] When adjusting the mixture to be acidic, the pH of the mixture may be set to 5.0 or lower. The pH of the mixture may be 4.5 or lower, or 4.0 or lower. Typically, the lower the pH in the pH adjustment step, the more the fish meat aggregates and tightens, resulting in a highly fluid mixture even with a small amount of added water. The pH of the mixture may be, for example, 1.0 or higher, 1.5 or higher, or 2.0 or higher. The lower and upper limits of the pH when adjusting the mixture to be acidic can be any combination within the scope of this disclosure. The pH of the mixture may be, for example, 1.0 to 5.0, 1.5 to 4.5, or 2.0 to 4.0.
[0023] Typically, adjusting a mixture to a basic state causes the fish meat to retain water and swell, making it softer and facilitating the subsequent fine-grit process to yield smaller particle sizes. On the other hand, typically, adjusting a mixture to a basic state also reduces its fluidity because the fish meat retains water. In such cases, fluidity can be adjusted, for example, by increasing the amount of water added.
[0024] When adjusting the mixture to be basic, the pH of the mixture may be set to 8.0 or higher. The pH of the mixture may be 8.5 or higher, or 9.0 or higher. Typically, the higher the pH in the pH adjustment step, the more the fish meat retains water and swells, becoming softer, and the easier it is to obtain fish meat with smaller particle sizes in the subsequent micronization process. The pH of the mixture may be, for example, 12.0 or lower, 11.5 or lower, or 11.0 or lower. The lower and upper limits of the pH when adjusting the mixture to be basic can be arbitrarily combined within the scope of this disclosure. The pH of the mixture may be, for example, 8.0 or higher and 12.0 or lower, 8.5 or higher and 11.5 or lower, or 9.0 or higher and 11.0 or lower.
[0025] The mixture may be heated before or after the micronization process. The heating may be for sterilization, for example. The heating temperature may be, for example, 75°C or higher, 80°C or higher, or 85°C or higher. The heating time may be, for example, 1 minute or more, 10 minutes or more, or 30 minutes or more. The heating may be before pH adjustment, simultaneously with pH adjustment, or after pH adjustment.
[0026] (Neutralization step) This manufacturing method may include a neutralization step after the micronization step in which the pH of the slurry is adjusted to greater than 5 and less than 8.0. In the neutralization step, the pH of the slurry may be adjusted to 5.5 or more and 7.5 or less. Neutralization may be performed using an acidic or basic aqueous solution, or an acidic agent or a basic agent. Examples of acidic or basic aqueous solutions, or acidic agents or basic agents that can be used in the neutralization step are the same as those already listed for use in the pH adjustment step.
[0027] [Fish Meat Powder] (Spray-Dried Fish Meat Powder) Next, fish meat powder will be described in detail. This specification discloses spray-dried fish meat powder for the first time. That is, the fish meat powder obtained by spray drying is novel to the best of the inventor's knowledge. Spray-dried fish meat powder is obtained by spray-drying a slurry containing fish meat. Spray-dried fish meat powder may also be obtained by the above-described micronization step and drying step. Spray-dried fish meat powder may also be obtained by the above-described pH adjustment step, micronization step and drying step. Spray-dried fish meat powder may also be obtained by the above-described pH adjustment step, micronization step, neutralization step and drying step. In one embodiment, the spray-dried fish meat powder is not obtained by hydrolysis of proteins by enzymatic treatment and decomposition into peptides with a smaller molecular weight.
[0028] Fish meat includes, for example, Gadiformes such as Alaska pollock, Pacific cod, Pacific cod, and hoki; Perciformes such as croaker, horse mackerel, sea bream, hairtail, sea bass, grunt, threadfin bream, black sea bass, mackerel, tuna, and skipjack tuna; Clupeformes such as sardines, anchovies, and herring; Salmoniformes such as coho salmon, sockeye salmon, king salmon, pink salmon, rainbow trout, char, brook trout, Dolly Varden, and river kokanee; Beloniformes such as saury, flying fish, and halfbeak; and splendid alfonsino. The meat may be from at least one fish belonging to an order selected from the group consisting of the following: Beryciformes (such as splendid fish); Pikeconoptera (such as flounder and sole); Aulonito (such as lizardfish); Anguilliformes (such as conger eels); Scorpaeniformes (such as mackerel); Siluriformes (such as pangasius); Elopiformes (such as sand whiting); Lamniformes (such as mako sharks and thresher sharks); Carcharhiniformes (such as blue sharks and houndsharks); Helicopteriformes (such as horn sharks); and Squaliniformes (such as spiny dogfish). The fish meat may consist of one or more proteins selected from the group consisting of, for example, sarcoplasmic proteins, myofibrillar proteins, and myoplasmic proteins. The fish meat may be red meat or white meat. Red meat may be rich in iron and have nutritional advantages. White meat may have high storage stability and produce less odor when dried.
[0029] The particle size (D50, volume basis) of the spray-dried fish meat powder may be, for example, 60 μm or less, 50 μm or less, or 40 μm or less. Typically, the smaller the particle size of the fish meat powder, the less grittiness can be felt when eating. The particle size (D50, volume basis) of the spray-dried fish meat powder may be, for example, 5 μm or more, 10 μm or more, or 15 μm or more. The lower and upper limits of the particle size (D50, volume basis) of the spray-dried fish meat powder can be arbitrarily combined within the scope of this disclosure. The particle size (D50, volume basis) of the spray-dried fish meat powder may be, for example, 5 μm or more and 60 μm or less, 10 μm or more and 50 μm or less, or 15 μm or more and 40 μm or less.
[0030] The (D90-D10) / D50 value of the spray-dried fish meat powder may be, for example, 3.0 or less, 2.5 or less, 2.0 or less, 1.9 or less, 1.8 or less, 1.7 or less, or 1.6 or less. Typically, the narrower the particle size distribution, the less likely fine particles are to become unevenly distributed during distribution and storage, and the particle size within the packaging is more likely to remain stable and uniform. The (D90-D10) / D50 value of the spray-dried fish meat powder may be, for example, 1.0 or more, 1.1 or more, 1.2 or more, 1.3 or more, or 1.4 or more. The lower and upper limits of the (D90-D10) / D50 value of the spray-dried fish meat powder can be arbitrarily combined within the scope of this disclosure. The (D90-D10) / D50 value of the spray-dried fish meat powder may be, for example, 1.0 or more and 3.0 or less, 1.1 or more and 2.5 or less, 1.2 or more and 2.0 or less, 1.3 or more and 1.8 or less, or 1.4 or more and 1.7 or less.
[0031] Typically, spray-dried fish powder has a reduced fishy odor compared to fish powder obtained by conventional methods, particularly by heat-drying the fish.
[0032] Spray-dried fish meat powder may be used as an ingredient in protein drinks, nutritional supplements, sports nutrition and recovery products, medical and nursing care nutritional foods, functional foods and fortified foods, carbohydrate and fat-restricted diets, animal feed, etc.
[0033] (Fish meat powder with particle size of 60 μm or less) This specification discloses for the first time fish meat powder with a particle size (D50, volume basis) of 60 μm or less, as measured using laser diffraction and scattering. Such fish meat powder has not been obtainable by conventional methods. Such fish meat powder can be obtained, for example, by spray-drying a slurry containing fish meat. In that case, the fish meat powder is a spray-dried product. The fish meat powder of this disclosure may be obtained by the above-described micronization step and drying step. The fish meat powder of this disclosure may be obtained by the above-described pH adjustment step, micronization step and drying step. The fish meat powder of this disclosure may be obtained by the above-described pH adjustment step, micronization step, neutralization step and drying step.
[0034] The fish meat in the fish meat powder of this disclosure includes, for example, Gadiformes such as Alaska pollock, Pacific cod, Pacific cod, and hoki; Perciformes such as croaker, horse mackerel, sea bream, hairtail, sea bass, grunt, threadfin bream, black sea bass, mackerel, tuna, and skipjack tuna; Clupeformes such as sardines, anchovies, and herring; Salmoniformes such as coho salmon, sockeye salmon, king salmon, pink salmon, rainbow trout, char, brook trout, Dolly Varden, and river kokanee; Beloniformes such as saury, flying fish, and halfbeak; The meat may be from at least one fish belonging to an order selected from the group consisting of the following: Beryciformes (e.g., snapper); Pikeconoptera (e.g., flounder); Aulonito (e.g., lizardfish); Anguilliformes (e.g., conger eel); Scorpaeniformes (e.g., mako shark); Siluriformes (e.g., pangasius); Elopiformes (e.g., smelt); Lamniformes (e.g., mako shark, thresher shark); Carcharhiniformes (e.g., blue shark, houndshark); Helicopteriformes (e.g., horn shark); and Squaliniformes (e.g., spiny dogfish). The fish meat may consist of one or more proteins selected from the group consisting of, for example, sarcoplasmic proteins, myofibrillar proteins, and myoplasmic proteins. The fish meat may be red meat or white meat. Red meat may be rich in iron and have nutritional advantages. White meat may have high storage stability and produce less odor when dried.
[0035] The particle size (D50, volume basis) of the fish powder in this disclosure is 60 μm or less, may be 50 μm or less, or 40 μm or less. Typically, the smaller the particle size of the fish powder, the less grittiness can be felt when eating. The particle size (D50, volume basis) of the fish powder in this disclosure may be, for example, 5 μm or more, may be 10 μm or more, or may be 15 μm or more. The lower and upper limits of the particle size (D50, volume basis) of the fish powder can be arbitrarily combined within the scope of this disclosure. The particle size (D50, volume basis) of the fish powder in this disclosure may be, for example, 5 μm or more and 60 μm or less, may be 10 μm or more and 50 μm or less, or may be 15 μm or more and 40 μm or less.
[0036] The (D90-D10) / D50 value of the fish powder of this disclosure may be, for example, 3.0 or less, 2.5 or less, 2.0 or less, 1.9 or less, 1.8 or less, 1.7 or less, or 1.6 or less. Typically, the narrower the particle size distribution, the less likely fine particles are to become unevenly distributed during distribution and storage, and the particle size within the packaging is more likely to be kept stable and uniform. The (D90-D10) / D50 value of the fish powder of this disclosure may be, for example, 1.0 or more, 1.1 or more, 1.2 or more, 1.3 or more, or 1.4 or more. The lower and upper limits of the (D90-D10) / D50 value of the fish powder of this disclosure can be arbitrarily combined within the scope of this disclosure. The (D90-D10) / D50 value of the fish meat powder of this disclosure may be, for example, 1.0 or more and 3.0 or less, 1.1 or more and 2.5 or less, 1.2 or more and 2.0 or less, 1.3 or more and 1.8 or less, or 1.4 or more and 1.7 or less.
[0037] The fish powder disclosed herein may be used in protein drinks, nutritional supplements, sports nutrition and recovery products, medical and nursing care nutritional foods, functional foods and fortified foods, carbohydrate and fat-restricted diets, animal feed, etc.
[0038] In this specification, any specific feature described in any embodiment relating to each aspect of the present disclosure may be arbitrarily combined to form a new embodiment, and such new embodiments should be understood to be included in each aspect of the present disclosure.
[0039] The technology of this disclosure will be described in more detail below with reference to examples, etc., but the technology of this disclosure is not limited in any way by these examples, etc.
[0040] [Preparation] We used surimi (minced Alaska pollock) that had been frozen in sheet form (manufactured by Nissui Co., Ltd.; Sukeya Surimi RAN) as the raw material. The raw material was thawed and coarsely crushed using a meat chopper (manufactured by Nantsune Co., Ltd.; MS-12S / B) with a plate having a mesh (hole) size of 3.2 mm.
[0041] [Production of Fish Meat Powder] (Example 1)For the coarsely ground minced fish obtained in the above "Preparation", 1.5 times the amount (by mass) of a 0.5% by mass aqueous sodium carbonate solution (pH 10.985) was added. The pH of the resulting mixture was 9.644. While gently stirring the mixture, it was heated to 90 °C over 60 minutes. Subsequently, high-speed shearing was performed at 9000 rpm for 2 minutes using a homomixer (manufactured by Primix Corporation; T.K. Homomixer MARK II) to obtain a slurry. Tap water was added to the slurry until the total amount of added water reached 3 times the amount of the raw material (by mass). Thereafter, it was passed through a sieve with a mesh number of 10 (opening size 1700 μm) and spray-dried at 150 to 160 °C using a spray dryer (manufactured by Okawara Chemical Industry Co., Ltd.; model number: CPL-2) to obtain fish meat powder.
[0042] (Example 2) For the coarsely ground minced fish obtained in the above "Preparation", 1.5 times the amount (by mass) of a 1.5% by mass aqueous sodium carbonate solution (pH 11.255) was added. The pH of the resulting mixture was 10.373. Thereafter, fish meat powder was obtained in the same manner as in Example 1.
[0043] (Example 2a) In Example 2, the slurry obtained by high-speed shearing was further homogenized at 300 Bar using a high-pressure homogenizer (manufactured by SPX FLOW Inc.; LAB-1000). Thereafter, fish meat powder was obtained in the same manner as in Example 2.
[0044] (Example 2b) In Example 2, the slurry obtained by high-speed shearing was further homogenized at 600 Bar using a high-pressure homogenizer (manufactured by SPX FLOW Inc.; LAB-1000). Thereafter, fish meat powder was obtained in the same manner as in Example 2. [[ID=IO]]
[0045] (Example 3) For the coarsely ground minced fish obtained in the above "Preparation", 1.5 times the amount (by mass) of tap water (pH 7.61) was added. The pH of the resulting mixture was 7.007. Thereafter, fish meat powder was obtained in the same manner as in Example 1.
[0046] (Example 4) 0.5 mass% acetic acid aqueous solution (pH 2.98) of 1.5 times the amount (mass basis) was added to the crushed minced meat obtained in the above “Preparation”. The pH of the resulting mixture was 4.789. Thereafter, fish meat powder was obtained in the same manner as in Example 1.
[0047] [Evaluation of mixture properties] In the production processes of Examples 1 to 4, the properties of the mixture before high-speed shearing were compared. In Examples 1 and 2 where the pH was adjusted to be basic, the fish meat was water-retained, swollen and in a soft state, while the fluidity of the mixture was generally low. In Example 4 where the pH was adjusted to be acidic, the fish meat was in a hard and tightened state, while the fluidity of the mixture was high. The mixture in Example 3 had intermediate properties. In the subsequent refinement process, the higher the pH of the mixture, the easier it was to obtain a slurry with a smaller particle diameter, and the amount of particles passing through a sieve with an aperture of 1700 μm increased. From this, it was suggested that when the conditions of the refinement process are the same, making the mixture basic in the pH adjustment process is advantageous from the viewpoint of the production efficiency of fish meat powder.
[0048] [Measurement of slurry particle size] For the slurries obtained in the production processes of Examples 2, 2a, and 2b, particle size measurement was performed by the wet method using a laser diffraction / scattering type particle size distribution measuring device (manufactured by Horiba, Ltd.; LA-920) (dispersion medium: water, circulation rate: 10, sample collection condition: the measurement sample was collected in a state where the whole sample was sufficiently mixed so that the particle size of the whole sample was uniform). When evaluating D50 (volume basis), it was 519.92 μm in Example 2, 54.27 μm in Example 2a, and 18.38 μm in Example 2b. From this, it was shown that the particle size can be adjusted to a desired value by appropriately setting the conditions in the refinement process (presence or absence of using a high-pressure homogenizer, pressure of the high-pressure homogenizer, etc.). This is considered to be the same even when the mixture is made acidic in the pH adjustment process. Therefore, when emphasizing fluidity and making the mixture acidic in the pH adjustment process, it was suggested that the production efficiency of fish meat powder can be improved by using, for example, a high-pressure homogenizer in the subsequent refinement process.
[0049] [Particle Size Measurement of Fish Powder] The fish powder obtained in Example 3 and the fish powder of the Reference Example (fish powder obtained by hot air drying (manufactured by Yaizu Suisan Kagaku Kogyo Co., Ltd.; U-Tara Powder AD)) were measured using a laser diffraction / scattering particle size distribution analyzer (manufactured by Shimadzu Corporation; SALD-2300 cyclone jet dry measurement unit) by the dry method (n=3, suction method: cyclone, nozzle type: standard nozzle, sample collection conditions: the sample for measurement was collected after thoroughly mixing the entire sample so that the particle size of the entire sample was uniform). D10, D50, and D90 (all based on volume) were evaluated, and the average value of (D90 - D10) / D50 was calculated. The results are shown in Table 1.
[0050]
[0051] The fish meat powder obtained by spray drying was found to have a significantly smaller median diameter (D50) and a remarkably narrower particle size distribution compared to conventional products.
[0052] Based on the above evaluation, it has been shown that fish powder can be efficiently obtained using the method disclosed herein. The fish powder obtained by the method disclosed herein has a reduced fishy odor because it has not undergone prolonged heat drying. Furthermore, the fish powder obtained by the method disclosed herein has a smaller particle size and a narrower particle size distribution compared to conventional products.
[0053] Exemplary embodiments of the present disclosure are shown below: [1] A method for producing fish meat powder, comprising a drying step of spray-drying a slurry containing fish meat. [2] The method according to [1], further comprising a micronization step prior to the drying step, in which a mixture containing fish meat is micronized to obtain the slurry. [3] The method according to [2], further comprising a pH adjustment step prior to the micronization step, in which the pH of the mixture containing fish meat is adjusted. [4] The method according to [3], wherein the pH adjustment step is a step of mixing fish meat with an acidic or basic aqueous solution, or a step of mixing an acidic agent or a basic agent with a mixture containing fish meat and water. [5] The method according to [3] or [4], wherein in the pH adjustment step, the pH of the mixture is adjusted to 8.0 or higher or 5.0 or lower. [6] The method according to any one of [3] to [5], further comprising a neutralization step after the micronization step, in which the pH of the slurry is adjusted to greater than 5 and less than 8.0.
[0054] [7] A method of obtaining fish meat powder in which the (D90-D10) / D50 value is 3.0 or less, any of the methods from [1] to [6]. [8] A method of obtaining fish meat powder in which the (D90-D10) / D50 value is 2.5 or less, any of the methods from [1] to [6]. [9] A method of obtaining fish meat powder in which the (D90-D10) / D50 value is 2.0 or less, any of the methods from [1] to [6].
[10] A method of obtaining fish meat powder in which the (D90-D10) / D50 value is 1.9 or less, any of the methods from [1] to [6].
[11] A method of obtaining fish meat powder in which the (D90-D10) / D50 value is 1.8 or less, any of the methods from [1] to [6].
[12] A method of obtaining fish meat powder in which the (D90-D10) / D50 value is 1.7 or less, any of the methods from [1] to [6].
[13] A method of obtaining fish powder in which the (D90-D10) / D50 value is 1.6 or less, any of the methods from [1] to [6].
[14] A method of obtaining fish powder in which the (D90-D10) / D50 value is 1.0 or more, any of the methods from [1] to
[13] .
[15] A method of obtaining fish powder in which the (D90-D10) / D50 value is 1.1 or more, any of the methods from [1] to
[13] .
[16] A method of obtaining fish powder in which the (D90-D10) / D50 value is 1.2 or more, any of the methods from [1] to
[13] .
[17] A method of obtaining fish powder in which the (D90-D10) / D50 value is 1.3 or more, any of the methods from [1] to
[13] .
[18] A method of obtaining fish powder in which the (D90-D10) / D50 value is 1.4 or more, any of the methods from [1] to
[13] .
[0055]
[19] A method of manufacturing any of [1] to
[18] , wherein the fish meat is the meat of a fish belonging to the order Gadiformes.
[20] A method of manufacturing a protein drink or nutritional supplement using fish meat powder obtained by any of the methods of manufacturing [1] to
[19] .
[0056]
[21] Spray-dried fish meat powder.
[22] Spray-dried fish meat powder of
[21] , wherein the particle size (D50, volume basis) measured using the laser diffraction / scattering method is 60 μm or less.
[23] Spray-dried fish meat powder of
[21] , wherein the particle size (D50, volume basis) measured using the laser diffraction / scattering method is 50 μm or less.
[24] Spray-dried fish meat powder of
[21] , wherein the particle size (D50, volume basis) measured using the laser diffraction / scattering method is 40 μm or less.
[25] Spray-dried fish meat powder of any of
[21] to
[24] , wherein the particle size (D50, volume basis) measured using the laser diffraction / scattering method is 5 μm or more.
[26] Spray-dried fish meat powder of any of
[21] to
[24] , wherein the particle size (D50, volume basis) measured using the laser diffraction / scattering method is 10 μm or more.
[27] Spray-dried fish meat powder of any of
[21] to
[24] , wherein the particle size (D50, volume basis) measured using laser diffraction and scattering methods is 15 μm or larger.
[0057]
[28] A spray-dried fish powder from any of
[21] to
[27] , where the value of (D90-D10) / D50 is 3.0 or less.
[29] A spray-dried fish powder from any of
[21] to
[27] , where the value of (D90-D10) / D50 is 2.5 or less.
[30] A spray-dried fish powder from any of
[21] to
[27] , where the value of (D90-D10) / D50 is 2.0 or less.
[31] A spray-dried fish powder from any of
[21] to
[27] , where the value of (D90-D10) / D50 is 1.9 or less.
[32] A spray-dried fish powder from any of
[21] to
[27] , where the value of (D90-D10) / D50 is 1.8 or less.
[33] A spray-dried fish powder from any of
[21] to
[27] , where the value of (D90-D10) / D50 is 1.7 or less.
[34] A spray-dried fish powder from any of
[21] to
[27] , where the value of (D90-D10) / D50 is 1.6 or less.
[35] A spray-dried fish powder from any of
[21] to
[34] , where the value of (D90-D10) / D50 is 1.0 or greater.
[36] A spray-dried fish powder from any of
[21] to
[34] , where the value of (D90-D10) / D50 is 1.1 or greater.
[37] A spray-dried fish powder from any of
[21] to
[34] , where the value of (D90-D10) / D50 is 1.2 or greater.
[38] Spray-dried fish meat powder of any of
[21] to
[34] , where the value of (D90-D10) / D50 is 1.3 or higher.
[39] Spray-dried fish meat powder of any of
[21] to
[34] , where the value of (D90-D10) / D50 is 1.4 or higher.
[0058]
[40] A spray-dried fish meat powder of any of
[21] to
[39] obtained by any of the manufacturing methods of [1] to
[20] .
[41] A spray-dried fish meat powder of any of
[21] to
[40] , which is the powder of the meat of a fish belonging to the order Gadiformes.
[42] A protein drink or nutritional supplement containing a spray-dried fish meat powder of any of
[21] to
[41] .
[0059]
[43] Fish meat powder with a particle size (D50, volume basis) of 60 μm or less, measured using the laser diffraction / scattering method.
[44] Fish meat powder of
[43] with a particle size (D50, volume basis) of 50 μm or less, measured using the laser diffraction / scattering method.
[45] Fish meat powder of
[43] with a particle size (D50, volume basis) of 40 μm or less, measured using the laser diffraction / scattering method.
[46] Fish meat powder of any of
[43] to
[45] with a particle size (D50, volume basis) of 5 μm or more, measured using the laser diffraction / scattering method.
[47] Fish meat powder of any of
[43] to
[45] with a particle size (D50, volume basis) of 10 μm or more, measured using the laser diffraction / scattering method.
[48] Fish meat powder of any of
[43] to
[45] with a particle size (D50, volume basis) of 15 μm or more, measured using the laser diffraction / scattering method.
[0060]
[49] Fish powder from any of
[43] to
[48] where the value of (D90-D10) / D50 is 3.0 or less.
[50] Fish powder from any of
[43] to
[48] where the value of (D90-D10) / D50 is 2.5 or less.
[51] Fish powder from any of
[43] to
[48] where the value of (D90-D10) / D50 is 2.0 or less.
[52] Fish powder from any of
[43] to
[48] where the value of (D90-D10) / D50 is 1.9 or less.
[53] Fish powder from any of
[43] to
[48] where the value of (D90-D10) / D50 is 1.8 or less.
[54] Fish powder from any of
[43] to
[48] where the value of (D90-D10) / D50 is 1.7 or less.
[55] Fish powder from any of
[43] to
[48] with a value of (D90-D10) / D50 of 1.6 or less.
[56] Fish powder from any of
[43] to
[55] with a value of (D90-D10) / D50 of 1.0 or more.
[57] Fish powder from any of
[43] to
[55] with a value of (D90-D10) / D50 of 1.1 or more.
[58] Fish powder from any of
[43] to
[55] with a value of (D90-D10) / D50 of 1.2 or more.
[59] Fish powder from any of
[43] to
[55] with a value of (D90-D10) / D50 of 1.3 or more.
[60] Fish powder from any of
[43] to
[55] with a value of (D90-D10) / D50 of 1.4 or more.
[61] A fish meat powder obtained by any of the manufacturing methods [1] to
[20] , which is any of
[43] to
[60] .
[62] A spray-dried fish meat powder, which is any of
[43] to
[61] .
[0061]
[63] Fish meat powder of any of
[43] to
[62] , which is the powder of the meat of a fish belonging to the order Gadiformes.
[64] Protein drinks or nutritional supplements containing any of the fish meat powders of
[43] to
[63] .
Claims
1. A method for producing fish meat powder, comprising a drying step of spray-drying a slurry containing fish meat.
2. The manufacturing method according to claim 1, further comprising a micronization step, prior to the drying step, in which a mixture containing fish meat is micronized to obtain the slurry.
3. The manufacturing method according to claim 2, further comprising a pH adjustment step of adjusting the pH of a mixture containing fish meat before the micronization step.
4. The manufacturing method according to claim 3, wherein the pH adjustment step is a step of mixing fish meat with an acidic or basic aqueous solution, or a step of mixing an acidic agent or a basic agent into a mixture containing fish meat and water.
5. The manufacturing method according to claim 3 or 4, wherein in the pH adjustment step, the pH of the mixture is adjusted to 8.0 or higher or 5.0 or lower.
6. The manufacturing method according to claim 3 or 4, further comprising a neutralization step after the micronization step, in which the pH of the slurry is adjusted to more than 5 and less than 8.
0.
7. A method for producing fish meat powder in which the value of (D90 - D10) / D50 is 3.0 or less, according to any one of claims 1 to 4.
8. The manufacturing method according to any one of claims 1 to 4, wherein the fish meat is the meat of a fish belonging to the order Gadiformes.
9. A method for producing a protein beverage or nutritional supplement using fish meat powder obtained by the manufacturing method described in any one of claims 1 to 4.
10. Spray-dried fish meat powder.
11. Fish meat powder with a particle size (D50, volume basis) of 60 μm or less, as measured using laser diffraction / scattering.
12. The fish meat powder according to claim 11, which is a spray-dried product.
13. The spray-dried fish meat powder according to claim 10, or the fish meat powder according to claim 11 or 12, wherein the value of (D90 - D10) / D50 is 3.0 or less.
14. The spray-dried fish meat powder according to claim 10, or the fish meat powder according to claim 11 or 12, which is a powder of the meat of a fish belonging to the order Gadiformes.
15. A protein drink or nutritional supplement comprising the spray-dried fish meat powder according to claim 10, or the fish meat powder according to claim 11 or 12.