KR0173169B1 - Mousse containing a fish and process for making the same - Google Patents
Mousse containing a fish and process for making the same Download PDFInfo
- Publication number
- KR0173169B1 KR0173169B1 KR1019950051088A KR19950051088A KR0173169B1 KR 0173169 B1 KR0173169 B1 KR 0173169B1 KR 1019950051088 A KR1019950051088 A KR 1019950051088A KR 19950051088 A KR19950051088 A KR 19950051088A KR 0173169 B1 KR0173169 B1 KR 0173169B1
- Authority
- KR
- South Korea
- Prior art keywords
- fish meat
- mousse
- parts
- gelatin
- weight
- Prior art date
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 43
- 241000195940 Bryophyta Species 0.000 title claims abstract description 30
- 235000011929 mousse Nutrition 0.000 title claims abstract description 30
- 238000000034 method Methods 0.000 title claims description 33
- 235000013372 meat Nutrition 0.000 claims abstract description 46
- 229920000159 gelatin Polymers 0.000 claims abstract description 33
- 235000019322 gelatine Nutrition 0.000 claims abstract description 33
- 238000002156 mixing Methods 0.000 claims abstract description 33
- 108010010803 Gelatin Proteins 0.000 claims abstract description 32
- 239000008273 gelatin Substances 0.000 claims abstract description 32
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 32
- 235000014103 egg white Nutrition 0.000 claims abstract description 26
- 210000000969 egg white Anatomy 0.000 claims abstract description 26
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 23
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 23
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 23
- 239000006071 cream Substances 0.000 claims abstract description 21
- 239000000203 mixture Substances 0.000 claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 10
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 10
- 239000008158 vegetable oil Substances 0.000 claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 238000003756 stirring Methods 0.000 claims description 12
- 239000008213 purified water Substances 0.000 claims description 11
- 238000013329 compounding Methods 0.000 claims description 10
- 244000203593 Piper nigrum Species 0.000 claims description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 235000013614 black pepper Nutrition 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000002844 melting Methods 0.000 claims description 3
- 230000008018 melting Effects 0.000 claims description 3
- 239000001931 piper nigrum l. white Substances 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 239000000017 hydrogel Substances 0.000 claims description 2
- 230000003301 hydrolyzing effect Effects 0.000 claims 1
- 238000007654 immersion Methods 0.000 claims 1
- 239000003921 oil Substances 0.000 claims 1
- 235000019871 vegetable fat Nutrition 0.000 claims 1
- 239000006260 foam Substances 0.000 abstract description 9
- 235000013305 food Nutrition 0.000 abstract description 9
- 102000004169 proteins and genes Human genes 0.000 abstract description 7
- 108090000623 proteins and genes Proteins 0.000 abstract description 7
- 235000008935 nutritious Nutrition 0.000 abstract description 5
- 235000021185 dessert Nutrition 0.000 abstract description 3
- 235000003599 food sweetener Nutrition 0.000 abstract description 3
- 238000009472 formulation Methods 0.000 abstract description 3
- 235000011888 snacks Nutrition 0.000 abstract description 3
- 239000003765 sweetening agent Substances 0.000 abstract description 3
- 235000015243 ice cream Nutrition 0.000 abstract description 2
- 235000015067 sauces Nutrition 0.000 abstract description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 235000021149 fatty food Nutrition 0.000 abstract 1
- 230000035807 sensation Effects 0.000 abstract 1
- 235000019615 sensations Nutrition 0.000 abstract 1
- 241000227653 Lycopersicon Species 0.000 description 5
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 235000019219 chocolate Nutrition 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 229920002261 Corn starch Polymers 0.000 description 3
- 239000008120 corn starch Substances 0.000 description 3
- 230000009977 dual effect Effects 0.000 description 3
- 238000005187 foaming Methods 0.000 description 3
- 235000013310 margarine Nutrition 0.000 description 3
- 239000003264 margarine Substances 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 244000017020 Ipomoea batatas Species 0.000 description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 description 2
- 240000009164 Petroselinum crispum Species 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000011197 perejil Nutrition 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 108010011485 Aspartame Proteins 0.000 description 1
- 239000001828 Gelatine Substances 0.000 description 1
- 108010058846 Ovalbumin Proteins 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229940092253 ovalbumin Drugs 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
본 발명은 부드러운 디저트(dessert)식품인 무스(mousse)에 관한 것으로, 특히 생크림, 젤라틴, 난백 및 감미료 등을 거품이 일게 섞어 만든 기존의 무스식품에 어육을 배합하여 생크림의 달콤한 맛과 어육의 단백한 맛을 조화시킨 무스를 제공하기 위해, 난백과 설탕을 혼합하여 만든 머랭배합물, 가열용해된 가수 젤라틴, 식물성유지와 생크림분말 및 전분을 섞어 만든 화이트소오스, 삶은 어육 등을 이중 증기솥에 차례로 넣고 배합하여 제조한 것으로써, 생크림의 달콤함과 부드러움, 아이스크림의 신선함 및 어육의 담백함을 골고루 느낄 수 있고, 어육의 비린맛을 없애서 영양가가 높은 어육을 쉽게 섭취할 수 있도록 하였으며, 특히 성장기 어린이나 노약자의 영양간식으로 유용하고, 기름진 음식을 먹고 난 후에 취식하여 느끼한 맛을 제거하는 데 적합하므로 디저트식품으로도 매우 유용한 어육을 배합한 무스 및 그 제조방법에 관한 것이다.The present invention relates to a mousse (mouse), a soft dessert food, and in particular, mixes fish meat with an existing mousse food made by mixing fresh cream, gelatin, egg white and sweeteners with foam, and the sweet taste of fresh cream and protein of fish meat. In order to provide a mousse that harmonizes the taste, meringue mixture made by mixing egg white and sugar, heated melted gelatin, white sauce made by mixing vegetable oil and fresh cream powder and starch, and boiled fish meat are put in a double steamer It is formulated and formulated so that you can feel the sweetness and softness of fresh cream, the freshness of ice cream and the lightness of fish meat, and make it easy to consume nutritious fish meat by eliminating fishy taste. Useful as a nutritious snack and suitable for removing the sensation of taste after eating fatty foods Since it also relates to a mousse and a method of manufacturing a formulation useful as a fish meat food dessert.
Description
본 발명은 부드러운 디저트(dessert) 식품인 무스(mousse)에 관한 것으로, 특히 생크림, 젤라틴, 난백 및 감미료 등을 거품이 일게 섞어 만든 기존의 무스식품에 어육을 배합하여 생크림의 달콤한 맛과 어육의 단백한 맛을 조화시켜 성장기 어린이들의 영양간식으로 좋은 어육을 배합한 무스 및 그 제조방법에 관한 것이다.The present invention relates to a mousse (mouse), a soft dessert food, and in particular, mixes fish meat with a conventional mousse food made by mixing fresh cream, gelatin, egg white, and sweeteners with foam, so that the sweet taste and fresh protein of the fresh cream The present invention relates to a mousse incorporating good fish meat as a nutritious snack for growing children by harmonizing a taste and a method of manufacturing the same.
일반적으로 무스는 계란흰자(난백)에 설탕 등의 감미료를 넣어 크림상태가 되도록 고속혼합하고 여기에 일정시간 가열하여 용해시킨 젤라틴과 가수 용해된 생크림을 첨가한 후 냉각시켜 만든 것으로, 그 성상은 아이스크림과는 또 다른 부드러운 식감을 가지며, 상기와 같은 기본원료에 농산물 등을 첨가하여 맛을 낸 토마토 무스, 초콜릿 무스 등이 있었다.In general, mousse is made by mixing egg whites (egg white) with sweeteners such as sugar and mixing them at high speed to make them creamy.They are cooled by adding gelatin and hydrolyzed fresh cream that have been heated and dissolved for a certain period of time. And the other has a soft texture, there was a tomato mousse, chocolate mousse, etc., which was flavored by adding agricultural products to the basic raw materials as described above.
상기 토마토 무스의 성분을 통상의 실시예로써 설명하면, 토마토 600g(3개정도), 식염10g(1스푼정도), 우스타소오스 20g(2스푼), 후추 2.5g(1/4스푼), 파슬리분말 5g(1/2스푼), 설탕 20g(2스푼), 젤라틴 14g, 정제수 80g(1/2컵) 및 생크림 160g(1컵)으로 이루어지고, 이것은 난백을 제외한 설탕, 생크림, 젤라틴 등의 기본원료에 토마토, 식염, 우스타소오스, 후추, 파슬리 분말, 정제수 등을 배합하여, 특히, 토마토의 맛과 양분을 용이하게 취식할 수 있도록 만든 것이며, 또한 상기 초콜릿 무스의 성분을 통상의 실시예로써 설명하면, 초콜릿 100g, 젤라틴 8g, 정제수 30g, 생크림 200g, 난백 40g, 설탕 30g으로 이루어지고, 이것은 젤라틴, 생크림, 난백, 설탕 등의 기본원료에 초콜릿과 정제수를 배합하여 초콜릿이 갖는 코코넛의 향과 맛을 가미한 것이다.When explaining the ingredients of the tomato mousse in a typical example, tomato 600g (about 3), salt 10g (about 1 tablespoon), 20 g (2 spoons) of Ustarose, 2.5g (1/4 spoon) of pepper, parsley powder It consists of 5g (1/2 spoon), 20g (2 spoon) sugar, 14g gelatin, 80g (1/2 cup) purified water and 160g (1 cup) fresh cream, which are basic ingredients such as sugar, fresh cream and gelatin except egg white To the tomato, salt, woostasose, pepper, parsley powder, purified water and the like, in particular, to make it easy to eat the taste and nutrients of the tomato, and also to explain the components of the chocolate mousse in a typical embodiment , Chocolate 100g, gelatin 8g, purified water 30g, fresh cream 200g, egg white 40g, sugar 30g, which combines chocolate and purified water to the basic ingredients such as gelatin, fresh cream, egg white, sugar, etc. It is added.
이와같이 종래의 무스식품은 농산물을 첨가 재로 한 것이 주종을 이룸에 따라 그 소재가 다양하지 못하다는 점이 있었던 바, 본 발명은 이점에 착안하여 고단백 저칼로리 식품인 어육을 무스에 첨가하고자 한 것이다. 그런데 어육은 인체에 유익한 영양소가 고루 함유되어 있는데도 불구하고 불포화 지방산(unsturated fatty acid)에 의한 특유의 비린 맛 때문에 취식을 꺼리는 사람들이 많으므로, 기존의 무스식품에 어육을 배합하기 위해서는 우선 어육의 비린 맛을 제거해야 한다는 선결과제가 있었다.As described above, the conventional mousse food has a point that the material is not varied according to the main species of agricultural products. The present invention is intended to add fish meat, which is a high protein and low calorie food, to mousse. However, even though fish meat contains abundant nutrients beneficial to the human body, many people are reluctant to eat due to the unique fishy taste of unsaturated fatty acids. There was a preemption to remove the taste.
이에 본 발명은 상기와 같은 문제점을 해결하기 위해 안출된 것으로, 비린맛을 제거한 어육을 무스에 배합하여 식품 소재를 다양화하고, 무스 특유의 부드러움 및 청량감과 어육특유의 담백함이 결합되어 식감이 뛰어나며, 동시에 어육의 영양분을 쉽게 섭취할 수 있도록 한 어육을 배합한 무스 및 그 제조방법을 제공하는데 본 발명의 목적이 있다.Therefore, the present invention was devised to solve the above problems, by combining fish meat with the fishy taste removed in the mousse to diversify the food material, the softness and softness of the mousse combined with the lightness unique to the fish meat is excellent It is an object of the present invention to provide a mousse and a method for producing the same, which combine fish meat so that the nutrients of fish meat can be easily ingested.
상기와 같은 목적을 달성하기 위해 본 발명은 난백에 당류를 첨가하고, 이 배합물을 저온에서 고속으로 교반시켜 크림상태로 만들어주는 머랭 배합공정; 내부까지 물이 충분히 흡수되도록 젤라틴을 적정시간동안 물 속에 담그어 둔 후, 이 젤라틴을 꺼내 적정온도로 일정시간동안 가열하여 용해 유지시키는 젤라틴 배합공정; 식물성 유지를 적정온도에서 용융시키고, 이 액상의 식물성 유지에 생크림분말과 전분을 가수 용해하여 첨가한 후, 적정온도에서 일정시간동안 지속적으로 저어주면서 호화 시키는 화이트소오스 배합공정; 계량한 정제수에 어육을 넣고 적정온도로 가열하여 삶은 다음, 상기 어육과 자숙수를 분리하되, 어육은 미세한 크기로 분쇄하여 식염과 백후추로 조미하고, 자숙수는 냉각시켜 상기 화이트소오스에 첨가하는 어육 배합공정; 및 60℃ 정도로 유지되는 증기솥에 상기 공정별 배합물을 차례로 투입하면서 혼합한 후 급속동결시키는 최종 배합공정; 을 거쳐 난백 12∼20 중량부, 당류 7.5∼12.5 중량부, 젤라틴 1.5∼2.5 중량부, 식물성 유지 2.5∼6.1 중량부, 생크림분말 11∼18 중량부, 전분 2∼5 중량부, 정제수 30∼48 중량부, 어육 8∼12 중량부, 식염 0.2∼0.4 중량부 및 백후추 0.01∼0.02 중량부를 포함하는 어육을 배합한 무스를 만들도록 한 것이다.In order to achieve the above object, the present invention adds a saccharide to the egg white, meringue blending step of making the blend in a cream state by stirring at high speed at low temperature; Gelatin compounding step of soaking gelatin in water for a predetermined time so that water is sufficiently absorbed to the inside, and then take out the gelatin and heat it for a predetermined time to keep it dissolved; A white source blending process of melting vegetable oil at a proper temperature, adding fresh cream powder and starch to the liquid vegetable oil by hydrolysis, and then stirring while stirring for a predetermined time at a proper temperature; Fish meat is put in the measured purified water and heated to an appropriate temperature to boil, and the fish meat and cooked water are separated, and the fish meat is crushed to a fine size, seasoned with salt and white pepper, and the cooked water is cooled and added to the white source. Fish meat blending process; And a final compounding step of rapidly freezing the mixture after sequentially adding the compound for each process to a steam cooker maintained at about 60 ° C .; 12 to 20 parts by weight of egg white, 7.5 to 12.5 parts by weight of sugar, 1.5 to 2.5 parts by weight of gelatin, 2.5 to 6.1 parts by weight of vegetable oil, 11 to 18 parts by weight of fresh cream powder, 2 to 5 parts by weight of starch, 30 to 48 purified water A mousse containing fish meat containing 8 parts by weight, fish parts 8-12 parts by weight, salts 0.2-0.4 parts by weight, and 0.01-0.02 parts by weight of black pepper is prepared.
제1도는 본 발명에 따른 무스의 제조방법의 공정별 흐름도.1 is a process-specific flow chart of the method for manufacturing a mousse according to the present invention.
제2도는 난백온도에 따른 머랭 배합물의 성상을 그래표화한 것으로,2 is a graph of the meringue formulation according to egg white temperature,
(a)도는 난백온도와 기포력의 관계를 나타낸 그래프.(a) is a graph showing the relationship between egg white temperature and foaming force.
(b)도는 난백온도와 거품 탄력성의 관계를 나타낸 그래프.(b) is a graph showing the relationship between egg white temperature and foam elasticity.
(c)도는 난백온도와 거품 안정성의 관계를 나타낸 그래프이다.(c) is a graph showing the relationship between egg white temperature and foam stability.
이하, 각각의 공정에 따라 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail according to each process.
(1)머랭(Meringue)배합공정(1) meringue mixing process
고속 믹서기내에 동결 난백을 5 내지 10℃의 온도로 해동시켜 투입하고 설탕을 첨가한 후, 고속교반시켜 크림상태의 머랭 배합물을 생성한다.Frozen egg whites were thawed in a high speed mixer at a temperature of 5 to 10 ° C., added with sugar, and then stirred at high speed to produce a creamy meringue blend.
(2)젤라틴 배합공정(2) gelatin compounding process
깨끗한 물이 담긴 용기 내에 마른 젤라틴을 1시간 이상 담가두어 젤라틴을 충분히 불린 후, 이 가수 젤라틴을 꺼내 용기에 담아서 35℃이상의 온도로 5분간 가열한다.Soak dried gelatin in a container of clean water for at least 1 hour to fully soak the gelatin, then remove this hydrogel and place it in a container and heat it to a temperature above 35 ° C for 5 minutes.
(3)화이트소오스 배합공정(3) White source blending process
이중 증기솥내에 식물성 유지를 넣고 70 내지 80℃의 온도로 가열하여 완전 용융시키고, 여기에 가수 용해된 생크림분말과 전분을 첨가하여 70 내지 75℃의 온도로 5 내 10분간 지속적으로 저어주면서 가열하여 화이트소오스를 생성한다.Put vegetable oils in a double steamer and heat it to a temperature of 70-80 ° C to completely melt it. Add hydrolyzed fresh cream powder and starch, and stir at a temperature of 70-75 ° C for 5 minutes for 10 minutes. Create a white source.
(4)어육 배합공정(4) Fish meat mixing process
또 다른 이중 증기솥에 계량한 정제수와 어육을 넣고 95 내지 100℃로 가열하여 완전히 삶은 다음, 삶은 어육은 믹서를 사용하여 미세한 크기로 분쇄한 후 소금과 백후추로 조미하여 보관하고, 자숙수(삶은 물)는 식혀서 상기 화이트소오스에 붓는다.In another double steamer, put the weighed purified water and fish meat, heat it to 95 to 100 ℃, boil it completely, and grind the boiled fish meat to a fine size using a mixer. Boiled water) is cooled and poured into the white source.
(5)최종 배합공정(5) Final compounding process
온도조절이 가능한 이중 증기솥을 60℃정도에 예열해 놓고, 이 이중증기솥내에 상기 공정별 배합물을 차례로 투입하면서 각각의 재료가 완전히 풀리도록 혼합하여, 이 혼합물을 별도의 용기에 담아 급속냉동시킨 후 -20℃의 온도가 유지되는 냉동실에 보관한다.Preheat the dual steam cooker with temperature control at about 60 ° C, and mix the ingredients so that the ingredients are completely released while injecting the compound for each process in turn into the double steam cooker.The mixture is placed in a separate container and rapidly frozen. After that it is stored in the freezer is maintained at a temperature of -20 ℃.
이하, 본 발명에 따른 어육을 배합한 무스의 제조원리를 상세히 설명한다.Hereinafter, the manufacturing principle of the mousse incorporating the fish meat according to the present invention will be described in detail.
첫째, 머랭 배합공정에 있어서; 난백을 거품기나 믹서기 등으로 교반시킬 때 거품이 일어나는 원리를 설명한다. 난백을 휘저어주면 공기가 혼입되면서 처음에는 크고 거친 거품이 생성되고, 이 거친 거품이 서서히 작아지면서 광택이 있는 거품으로 변해 가는데, 이러한 현상은 난백에 함유된 단백질이 2가지의 특성, 즉 기포성(起泡性)과 공기변성(空氣變性)을 갖기 때문이며, 이때 난백의 기포성이란 난백안에 함유된 단백질이 표면장력을 약화시켜 서서히 공기가 흡입되면서 기포를 생성하게 되는 현상을 말하고, 난백의 공기변성이란 공기가 접촉될 때 난백안에 함유된 단백질의 일종인 오브알부민(ovalbumin)에 의해 막상고화(膜狀固化)되어 기포가 안정화되면서 점차 꼿꼿하고 미세한 조직을 갖게되는 현상을 말하는 것으로, 그 기포화 단계에 따른 기포의 특징 및 그 용도는 다음의 표 1과 같다.First, in the meringue blending process; Explain how foaming occurs when egg whites are agitated with a whisk or blender. Stirring egg white causes air to mix, initially producing large, coarse bubbles, which gradually become smaller and become more glossy, which is characterized by the protein contained in egg white, two characteristics: This is because it has 泡 性 and air denaturation, and the bubble of egg white refers to the phenomenon that protein contained in egg white weakens the surface tension and creates air bubbles while gradually inhaling air. Refers to a phenomenon in which the cells are solidified by ovalbumin, which is a protein contained in egg white, and the bubbles are stabilized to have a gradual and fine structure. The characteristics of the bubble and its use are shown in Table 1 below.
또한, 교반시의 온도조건은 5∼10℃의 저온 상태를 유지하여야 거품의 기포력, 탄성 및 안정성에 좋은 머랭 배합을 이룰 수 있는데, 그 성상의 가시적 기준은 상기 배합물을 퍼올렸을때 그 형상이 고정될 수 있는 정도의 상태를 말하고, 너무 오랫동안 교반시키면 크림이 분리되어 성상이 나빠질 수 있으므로 주의해야 하며, 보관이 어려우므로 최종배합공정 직전에 준비하는 것이 바람직하다.In addition, the temperature condition at the time of stirring should be maintained at a low temperature of 5 ~ 10 ℃ to achieve a good meringue blending for foaming, elasticity and stability of the foam, the visible criteria of the property is that the shape when the formulation is sprinkled It refers to a state that can be fixed, and if stirred for too long, the cream may be separated and deteriorate in appearance, so care should be taken, and it is preferable to prepare immediately before the final compounding process because it is difficult to store.
다음의 표 2는 난백온도와 기포성상간의 관계를 수치로 나타낸 것이다 (단, 거품의 안정성은 1시간 후의 거품의 매액화율(未液化率)을 의미한다.)Table 2 below shows the relationship between the egg white temperature and the bubble phase numerically (where the stability of the foam means the liquid permeation rate of the foam after 1 hour).
제2도의 (a) 내지 (c)는 상기 표 2에 기초하여, 난백온도에 따른 기포력, 거품 탄력성 및 거품 안정성의 변화 추이를 각각 그래프화 한 것으로, 난백온도가 증가할 때 기포력은 선형적으로 증가하고, 거품 탄력성과 거품 안정성은 선형적으로 감소하므로, 이들 3개의 그래프를 종합해 볼 때 5∼10℃의 온도범위에서 3가지 인자의 값이 가장 이상적임을 알 수 있다.(A) to (c) of FIG. 2 are graphs of changes in bubble force, bubble elasticity, and bubble stability according to egg white temperature, respectively, based on Table 2, and when the egg white temperature increases, the bubble force is linear. In general, the foam elasticity and foam stability decrease linearly, and thus, when these three graphs are combined, it can be seen that the values of the three factors are ideal in the temperature range of 5 to 10 ° C.
둘째, 젤라틴의 배합공정에 있어서; 마른 젤라틴에 물을 부어 급격히 가열하면 표면층에만 물이 흡수되어 콜로이드 상태가 되며, 그 부분의 점성에 의해 물의 활동이 방해를 받게되어 젤라틴 내부까지 물이 흡수되지 못하게 되므로, 젤라틴을 가열하기 전에, 마른 젤라틴을 1시간 이상 물속에 담가두어 젤라틴 내부까지 습기가 충분히 흡수되도록 하고, 35℃이상의 온도로 5분간 가열하여 완전 용해시킨 후, 이 가공된 젤라틴을 35∼50℃의 온도범위에 저장해 둔다. 35∼50℃에서 가공된 젤라틴을 보관하는 이유는 젤라틴이 고화(固化)되는 것을 방지하기 위해서이다.Second, in the gelatin compounding process; When water is poured into the dried gelatin and heated rapidly, the water is absorbed only in the surface layer and becomes a colloidal state, and the viscosity of the part interferes with the activity of the water, which prevents the water from being absorbed into the gelatin. The gelatin is immersed in water for at least 1 hour to allow the moisture to be sufficiently absorbed into the inside of the gelatin. After heating for 5 minutes at a temperature of 35 ° C. or higher for complete dissolution, the processed gelatin is stored in a temperature range of 35 to 50 ° C. The reason for storing gelatin processed at 35-50 degreeC is to prevent gelatinization.
셋째, 화이트 소오스 배합공정에 있어서; 이중 증기솥에 식물성유지(마가린)를 넣고 70∼80℃로 가열하여 마가린을 용융시킨 후, 여기에 가수 용해된 생크림 분말과 전분을 첨가하여 70∼75℃의 온도로 5∼10분간 지속적으로 저어주면서 가열하되, 이때 전분은 옥수수, 고구마 및 감자중의 어떠한 전분을 사용하여도 무방하고, 전분으로 인한 소오스의 느끼한 맛을 방지하기 위해서 완전 가열하므로서 상기 전분을 호화시키게 되며, 소오스를 가공한 후에는 70℃정도로 보관하여야 덩어리가 지지 않고, 가능한 한 가공후 단시간 내에 최종 배합하는 것이 좋다.Third, in the white source blending process; Put vegetable oil (margarine) in a double steamer and heat it to 70 ~ 80 ℃ to melt margarine, and then add hydrolyzed fresh cream powder and starch and stir continuously for 5 ~ 10 minutes at the temperature of 70 ~ 75 ℃. The starch may be heated while giving any amount of starch from corn, sweet potato, and potato, and the starch may be gelatinized by heating it completely to prevent the taste of the source due to the starch. It should be kept at about 70 ℃ to avoid lumps and it is better to mix the final product as soon as possible after processing.
넷째, 어육 배합공정에 있어서; 또 다른 이중 증기솥에 계량한 정제수와 어육을 넣고 95∼100℃로 가열하여 완전히 삶게 되는데, 이것은 어육을 삶음으로써 특유의 비린내가 제거되고, 육질이 연화되며, 살균이 되도록 하기 위한 것이다. 또한, 화이트 소오스에 첨가하는 자숙수에는 어육에서 추출된 수용성 단백질과 어육엑기스가 포함되어 있으므로 영양면에서도 매우 우수하다.Fourth, in the fish meat blending step; Another double steamer is put the weighed purified water and fish meat is heated to 95 ~ 100 ℃ to be completely boiled, this is to remove the unique fishy, soften the meat, and sterilize by boiling the fish meat. In addition, the self-contained water added to the white source contains water-soluble protein extracted from fish meat and fish meat extract, which is excellent in nutrition.
다섯째, 최종 배합공정에 있어서; 상기 4가지 공정에 의해 가공된 배합물을 60℃로 유지되는 이중 증기솥에 차례로 투입하면서 각각의 배합물들이 완전히 섞일 수 있도록 배합한 후 급속동결시켜 보관한다.Fifth, in the final compounding process; The blends processed by the four processes are added to the dual steam cooker maintained at 60 ° C. in turn, and then mixed so that the blends are completely mixed, and then stored by freezing.
이하, 다음의 실시예를 통해 본 발명을 보다 상세히 설명한다. 그러나 다음의 실시예는 본 발명의 범위를 한정하는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the following examples do not limit the scope of the invention.
[실시예 1]Example 1
고속 믹서기에 동결난백 96.36g을 5∼10℃의 온도로 해동시켜 투입하고 설탕 60.96g을 첨가한 후, 교반시켜 배합한다.(머랭 배합공정)In a high-speed mixer, 96.36 g of the frozen egg bag is thawed at a temperature of 5 to 10 ° C., and 60.96 g of sugar is added, followed by stirring to mix.
깨끗한 물이 담긴 용기 내에 마른 젤라틴 12.18g을 1시간 동안 담가두어 상기 젤라틴을 충분히 불린 후, 이 젤라틴을 꺼내 용기에 담아서 35℃이상의 온도로 5분간 가열한다. (젤라틴 배합공정)After soaking 12.18 g of dry gelatin for 1 hour in a container of clean water, the gelatine is sufficiently soaked, and the gelatin is taken out and placed in a container and heated to a temperature of 35 ° C. or higher for 5 minutes. (Gelatin blending process)
이중 증기솥내에 마가린 25.98g을 넣고 70∼80℃의 온도로 가열하여 완전 용융시키고, 여기에 가수 용해하다 생크림 분말 89.4g과 옥수수 전분 20.34g을 첨가하여 70∼75℃의 온도로 5∼10분간 지속적으로 저어주면서 가열하여 배합한다. (화이트 소오스 배합공정)25.98 g of margarine was added to a double steamer and heated to a temperature of 70 to 80 ° C. to completely dissolve it. Hydrolysis is added thereto, and 89.4 g of fresh cream powder and 20.34 g of corn starch were added thereto. Mix by heating while stirring constantly. (White source blending process)
또 다른 이중 증기솥에 정제수 235.68g와 어육 57.3g을 넣고 95∼100℃로 가열하여 완전히 삶은 다음, 삶은 어육은 믹서를 사용하여 미세한 크기로 분쇄한 후 소금 1.8g과 백후추 0.06g을 첨가하여 별도의 용기에 보관하고, 자숙수는 실온에서 식혀서 상기 화이트 소오스에 붓는다. (어육 배합공정)In another double steamer, add 235.68g of purified water and 57.3g of fish meat, heat it to 95 ~ 100 ℃, and boil it completely. After smashing the boiled fish to a fine size using a mixer, add 1.8g of salt and 0.06g of white pepper. Store in a separate container, cool water is cooled to room temperature and poured into the white source. (Fish Meat Mixing Process)
이중 증기솥은 60℃로 온도 조절하여 예열해 놓고, 이 이중 증기솥 내에 머랭 배합물, 젤라틴, 화이트 소오스 및 어육의 순으로 투입하면서 각각의 재료가 완전히 풀리도록 혼합하며, 이 혼합물을 별도의 용기에 담아 급속 동결시킨 후 -20℃의 냉동실에 보관한다. (최종 배합공정)The dual steamer is preheated to 60 ° C., preheated, mixed with each other in order to release the meringues, gelatin, white sauce and fish meat. Store in a freezer at -20 ° C after rapid freezing. (Final compounding process)
[실시예 2]Example 2
머랭 배합공정에 있어서 설탕 60.96g을 동일 당량의 아스파탐으로 대체하는 것을 제외하고는 실시예 1과 동일한 방법으로 어육을 배합한 무스를 제조했다.In the meringue blending step, mousse was prepared by blending fish meat in the same manner as in Example 1 except that 60.96 g of sugar was replaced with the same equivalent aspartame.
[실시예 3]Example 3
화이트 소오스 배합공정에 있어서 옥수수 전분 20.34g을 동일 량의 고구마 전분으로 대체하는 것을 제외하고는 실시예 1과 동일한 방법으로 어육을 배합한 무스를 제조했다.A mousse containing fish meat was prepared in the same manner as in Example 1, except that 20.34 g of corn starch was replaced with the same amount of sweet potato starch in the white source blending process.
[실시예 4]Example 4
화이트 소오스 배합공정에 있어서 옥수수 전분20.34g을 동일 량의 감자전분으로 대체하는 것을 제외하고는 실시예 1과 동일한 방법으로 어육을 배합한 무스를 제조했다.A mousse was prepared in the same manner as in Example 1, except that 20.34 g of corn starch was replaced with the same amount of potato starch in the white source blending process.
상기와 같은 공정에 의해 제조된 어육을 배합한 무스제품은 생크림의 달콤함과 부드러움, 아이스크림의 신선함 및 어육의 담백함을 골고루 느낄 수 있어, 기름진 음식을 먹고난 후의 느끼함을 없애주므로 디저트식품으로도 매우 유용하다. 또한 본 발명의 따른 무스제품은 어육의 비린 맛이 제거되어 영양가가 높은 어육을 쉽게 취식할 수 있도록 한 것이므로, 특히 성장기 어린이나 노약자의 영양간식으로 유용하다.The mousse products blended with fish meat prepared by the above process can feel the sweetness and softness of fresh cream, the freshness of ice cream and the lightness of fish meat, and eliminates the feeling after eating oily foods. useful. In addition, the mousse product according to the present invention is to remove the fishy taste of fish meat so that it is easy to eat nutritious fish meat, it is particularly useful as a nutritious snack for growing children or elderly people.
Claims (6)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019950051088A KR0173169B1 (en) | 1995-12-16 | 1995-12-16 | Mousse containing a fish and process for making the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019950051088A KR0173169B1 (en) | 1995-12-16 | 1995-12-16 | Mousse containing a fish and process for making the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR970032475A KR970032475A (en) | 1997-07-22 |
| KR0173169B1 true KR0173169B1 (en) | 1999-01-15 |
Family
ID=19440838
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019950051088A KR0173169B1 (en) | 1995-12-16 | 1995-12-16 | Mousse containing a fish and process for making the same |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR0173169B1 (en) |
-
1995
- 1995-12-16 KR KR1019950051088A patent/KR0173169B1/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| KR970032475A (en) | 1997-07-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100571532B1 (en) | Chocolate composition and its use | |
| JPS5847450A (en) | Production of microbiologically stable food | |
| CN101697747A (en) | Egg tarts with chestnut | |
| KR20230084132A (en) | Starch composition for food and method for preparing the same | |
| JP4798064B2 (en) | Process for producing confectionery dough and confectionery | |
| KR100495245B1 (en) | Function characteristic dangmyen and function characteristic dangmyen manufacturing method | |
| KR0169533B1 (en) | Snack containing fish bone powder as a major ingredient | |
| JP2002136275A (en) | Enzyme-containing pasty food composition and cooked processed food using the same | |
| CN104996710A (en) | Potato mochi ice cream and making method thereof | |
| KR0173169B1 (en) | Mousse containing a fish and process for making the same | |
| JP2010233561A (en) | Ice confectionery and ice confectionery raw material | |
| JP3519637B2 (en) | Emulsion composition for improving texture | |
| CZ282196A3 (en) | Method of treating foodstuffs | |
| KR0140150B1 (en) | Process for the preparation of forzen potato ball | |
| JPH10295268A (en) | Castard cream premix and its producing method | |
| JP2000032920A (en) | Avocado-containing ice cream and its production | |
| JP2004267047A (en) | Sheet-like albumen-using food and method for producing the same | |
| KR102327331B1 (en) | Manufacturing method of soft ice-cream and soft ice-cream thereby the same that | |
| JPS6312257A (en) | Rice cake and method for packing same | |
| JPH01141572A (en) | Calorie adjusted food containing lecithin | |
| KR20210107944A (en) | Method for manufacturing dessert using sweet pumpkin and ginger | |
| KR20050120475A (en) | Instant tangmyen and it's preparation | |
| KR100715256B1 (en) | Dimsum using sweet potato and manufacturing process of the same | |
| JP2002085041A (en) | Method for producing shaped food | |
| JPH07184551A (en) | Production of sherbet and ice cream comprising food banana as main raw material |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20031002 Year of fee payment: 6 |
|
| LAPS | Lapse due to unpaid annual fee |