KR100371806B1 - Process for manufacturing a boiled fish paste - Google Patents

Abstract

The present invention relates to a method for preparing fish paste containing soy protein, and soybeans are immersed in water and then ground to make soy milk, and the chitosan low molecular weight product is dissolved in an organic acid solution while heating the soy milk, or by enzyme treatment. Add 1 g of water-soluble chitosan to 2-100ml of raw soybean, coagulate soy protein, 2nd step of pulverizing fish meat, then mixing chitosan, and mixing and shaping 1st step and 2nd step Or a step of preparing a mixed fish cake.

Thus, when manufacturing fish paste or mixed fish paste, chitosan has a synthetic preservative effect, so it is not necessary to add extra preservatives. Soy protein is used instead of wheat flour. To provide fish paste as a functional food.

Description

Process for manufacturing a boiled fish paste containing soy protein

The present invention relates to a method for preparing fish paste containing soy protein, wherein a low molecular weight product of chitosan, a natural polymer, is dissolved in soy protein in an organic acid or a water-soluble chitosan prepared by an enzyme bacteria treatment method as a coagulant, and then chitosan is added thereto. The present invention relates to a method for producing fish cake or mixed fish cake having functionalities by mixing the mixed fish meat ground product.

Fish paste is usually manufactured by removing perishable ingredients from various fish, grinding it finely, adding 2 ~ 3% salt, and then beat it so that the protein of fish meat is entangled to form a gel. Fish paste, fried noodles and fried fish paste.

Another common fish paste is fish meat as a main ingredient, mixed with starch and seasonings, then molded into a molding machine, and then immediately fried or roasted in an oil, steamed or cooked with steam.

Fish meat, like other meats, has an essential amino acid evenly and contains higher unsaturated fatty acids, which is effective in lowering the cholesterol content in the body, and contains ashes and various vitamins such as sodium, potassium, and magnesium.

However, when the starch or wheat flour is added, the taste is hard and carbohydrate supplementation is possible, but there is a problem in that the supplementation of protein, which is easy to lack in fish meat itself, cannot be made.

And, to add starch or wheat flour and to increase the shelf life is to add a synthetic preservative, which is also undesirable for the human body.

It is an object of the present invention to provide a method for preparing a fish cake or mixed fish cake without adding a synthetic preservative while providing functionality by adding protein to fish cake and adding chitosan by adding soy protein.

The method for preparing fish paste for achieving the object of the present invention is soaked in soy milk by immersing soybeans in water, and while heating the soy milk 5% acetic acid low molecular weight chitosan low molecular weight 300-300,000 (polymerization degree 1-100) Alternatively, the first step of coagulating soy protein by adding chitosan aqueous solution having a content of 1 to 15% of chitosan prepared by dissolving in lactic acid solution to 2-100ml (based on chitosan aqueous solution having a chitosan content of 10%) based on 1 kg of raw soybean as a coagulant. ; A second step of crushing the selected fish meat and mixing fish meat with chitosan having a molecular weight of 300 to 40,000 (polymerization degree 1 to 14) to 0.002 to 0.02% with respect to the fish content; And a third step of mixing the first and second steps in an amount of 10 to 30% by weight and 70 to 90% by weight , respectively , followed by molding.

In the present invention, the soy protein is subjected to the coagulation process in order to add to the manufacture of fish paste instead of starch or wheat flour, the coagulation of soy protein is 1-15% by dissolving a low molecular weight product of chitosan in acetic acid or lactic acid solution in soy milk. It is composed of 5 to 10% chitosan aqueous solution or it is prepared by the enzyme bacterial treatment method and added as a coagulant to coagulate. At this time, in addition to the chitosan coagulant, sodium alginate, carrageenan, purified salt, lecithin and the like can be used together.

In addition to the chitosan aqueous solution, soda alginate, carrageenan, purified salt, lecithin and the like can be used alone or in combination of two or more, which is preferably used to make a 0.1 to 1% aqueous solution.

Let's look at a series of processes to solidify soy protein; Soybeans are first soaked in water and then ground with water. At this time, the protein and various salts contained in soybeans are dissolved in water to form a colloidal suspension and soy milk. After removing the fat, boiling soy milk and adding a coagulant to it, the coagulated suspension precipitates, and the coagulated protein precipitates to form a gel. do.

As the coagulant, chitosan, which is known to have functionality, is used.

Coagulation of soy protein using chitosan according to the present invention, the first step called soaking soybeans in water; Step 2 to prepare soy milk by grinding the soybean called water in the first step; The soymilk made in step 2 is heated at 90-95 ° C., followed by three steps of adding the aqueous chitosan solution to 2-100 ml (based on 500 g of tofu: 250-1,000 mg of chitosan) per 1 kg of raw soybeans.

At this time, it is better to immerse the soybeans by making a 100-200 times aqueous solution by adding chitosan to water rather than soaking soybeans in water in the first step.

Chitosan is a biomass material that produces the largest amount of cellulose in the world after cellulose. It is widely present in plant, animal, and fungal systems. Chitin is deacetylated from chitin (polysaccharides containing a large number of N-acetyle-D-glucosamine). In the shrimp or crab shell, dilute alkali (caustic soda, caustic) is used to remove the protein to obtain chitin, and the chitin is heated again in a 50% concentrated alkaline solution to deacetylate the chitosan. You can get it.

The chitosan thus prepared has a molecular weight determined according to hydrochloric acid treatment conditions for chitin production or deacetylation reaction conditions for chitosan production. Particularly, the molecular weight decrease can be moderated to some extent by performing the deacetylation reaction in a nitrogen atmosphere. In addition, when using the alkali solution of the same density | concentration, in order to obtain chitosan of a polymer, processing for long time at low temperature is more advantageous than processing for short time at high temperature.

Polymeric chitosan, when added to coagulate soy protein, has poor texture and is not well absorbed by the human body, making it unsuitable for food use. Therefore, such polymer chitosan is usually used for industrial wastewater treatment or water treatment.

On the other hand, while it is known that the low molecular weight of chitosan is advantageous in wastewater treatment or water treatment, various studies have been conducted on low molecular weight of chitosan of high molecular weight, for example, deacetylation of natural chitin. A method of obtaining a low molecular weight chitosan by adjusting a chitosan to pH 6-12 and treating it with a hydrogen peroxide solution of 0.007 to 0.35% (Japanese Patent Publication No. 56-33401). (Japanese Patent Application Laid-Open No. 61-40303), a method for decomposing chitosan at pH 5 or less using nitrate (Japanese Patent Laid-Open No. 62-184002), and in reacting 0.1-20% by weight of hydrogen peroxide to chitosan. And a method for producing low molecular weight chitosan using a technique of adjusting the reaction solution pH to 5 or less by hydrochloric acid or acetic acid (Japanese Patent Laid-Open No. 2-11601).

In Japanese Patent Application Laid-Open No. 7-90005, chitosan deacetylated to 95% or more is dissolved in an acid, and acetic anhydride is added at a constant temperature of 50 ° C. or lower to deacetylate chitosan of about 40 to 60%. A process for preparing water-soluble chitosan is disclosed, which is prepared, neutralized with alkaline solution and then added with hydrophilic solvent and filtered.

In addition to the above method, the low molecular weight of the high molecular weight chitosan by various methods, in the present invention also uses a low molecular weight chitosan to apply chitosan as a coagulant of soy protein.

Chitosan low molecular weight decomposition products of the present invention are commercially available. Specifically, caustic soda is added to 0.5-1% hydrogen peroxide solution to adjust the pH to about 10-11, and then chitosan is dispersed to 2-4 at about 70-90 ° C. It is prepared by heating for about an hour and then washing and drying.

As the chitosan low molecular weight degradation product, a molecular weight of 300 to 300,000 can be used, and chitosan having a molecular weight in this range has the highest antibacterial activity and a fast absorption rate in the human body, making it an ideal coagulant.

However, the molecular weight of the chitosan low molecular weight product which can be used is not limited to the above.

The chitosan low molecular weight decomposition product is dissolved in acetic acid or lactic acid and prepared as a coagulant. At this time, an aqueous chitosan solution having a chitosan content of 1 to 15%, preferably 5 to 10% is used as a tofu coagulant.

In addition, in order to coagulate soy protein to have an excellent taste and aroma, as an adjuvant, a solution of chitosan, soda alginate and radish, and carrageenan extract may be added.

At this time, sodium alginate and carrageenan are used by making 0.1-1% aqueous solution, which is prepared by adding and dissolving sodium alginate and / or carrageenan while heating water to 60-70 ° C.

Originally, soybean protein is resistant to many heat-resistant subpopulations, which are killed only by heating at 120 ℃ or higher. However, in order to solidify the soy protein in the state of soft tofu can not be heated more than 100 ℃ bacteria will always exist even after coagulation of soy protein. Therefore, the chitosan low molecular lysate penetrates the cell wall of the bacteria and blocks DNA synthesis from RNA to inhibit bacterial growth or destroy the cell wall, thereby killing the soybean protein using the function of chitosan. It is known that 100 to 200 times aqueous solution of chitosan (the same as 1 to 2% of 10% chitosan solution in water) can be used to first sterilize various bacteria of heat-resistant apococci parasitic to soybeans.

Accordingly, in the present invention, in addition to applying chitosan as a coagulant, in order to impart antimicrobial properties, the above steps may be performed before the production of soymilk.

In addition, the above-described coagulant (aqueous chitosan low molecular weight aqueous solution) is used in a step of boiling soymilk at 0.1 to 5 l (based on 10% aqueous chitosan solution), preferably 1 to 4 l, based on 50 kg (1 kiln) of raw soybean milk. Sodium alginate is used so that it is 1 to 10% of the amount of chitosan. In other words, chitosan low molecular weight aqueous solution is preferably added in 2 to 100ml per 1kg raw material soybean.

When chitosan is administered during coagulation of soy protein, chitosan with a cation aggregates soy protein, and when soda alginate with anion is added thereto, the excess plus group is electrically neutralized, thereby solidifying protein aggregation. Dehydration effect and alginic acid physiological activity will be provided together, so the functionality is greatly improved.

Through this process, the soy protein is coagulated.

Apart from this, the selected fish meat is pulverized. Fish meat is made of conventional miscellaneous fish, and when it is put into a kneader and added to the dough, chitosan having a molecular weight of 300 to 40,000 (polymerization degree 1 to 14) is added to 0.002 to 0.2% based on the fish content. do.

At this time, the added chitosan exerts the inherent effects as described above, and replaces the chemical preservatives that are normally added to replace the role of preservatives.

If the content of chitosan that plays such a role is less than 0.002% with respect to fish meat, there is no inherent effect and antiseptic effect.

In this way, fish meat is prepared by mixing fish meat with chitosan, then mixing with the coagulated soy protein, and molding, frying or boiling as in the following conventional fish cake manufacturing method to prepare fish cake.

At this time, the mixing ratio of soy protein coagulum and fish meat pulverization is not particularly limited, but in consideration of taste, function, intrinsic efficacy and antiseptic effect, 10-30% by weight of soy protein coagulated with chitosan and fish meat 70-90 Preference is given to mixing by weight.

In addition, seasonings such as salts, which are usually added to making fish paste, may be added together as required.

As such, when chitosan is used to coagulate soy protein and replace the preservative, it is harmless to human body and exhibits chitosan's inherent function as compared to conventional synthetic preservatives. The more chewy, tender and soy protein makes it possible to produce fish cakes that are rich in protein.

On the other hand, the fish cake in the present invention refers to a conventional mixed fish cake in addition to the fish cake simply mixed fish meat can be naturally inferred by those skilled in the art.

Hereinafter, the present invention will be described in detail with reference to Examples, but the present invention is not limited by the Examples.

Example 1

The chitosan low molecular weight decomposed product was prepared by a conventional method. Specifically, 50 kg of a powder obtained by pulverizing hydrogen peroxide (purity 35%) 500 ㏄ acid to 80 mesh or less in 20 L of water in an autoclave was used. Dispersed. Next, the mixture was heated at 80 ° C. for 3 hours, washed, and dried to prepare a chitosan low molecular weight product.

Thus obtained 20 g of chitosan low molecular weight decomposition product was dissolved in a 5% aqueous solution of glacial acetic acid to form a chitosan aqueous solution ① having a chitosan content of 10%, and 20 g of chitosan low molecular acid decomposition product was dissolved in a 5% aqueous solution of chitosan to prepare a chitosan aqueous solution ② having a chitosan content of 10%. .

Then, 2 kg of raw soybeans were soaked in water, and the soymilk (concentration 8˚Brix) removed by grinding was boiled in a steamer for 3 minutes at 103 ° C, and 160g of 10% chitosan solution at 90-95 ° C was added to water. Diluted 10 times and then added to coagulate soy protein.

Separately, the pulverized fish was pulverized to prepare a fish meat pulverized product (1 kg), and 200 g of chitosan having a molecular weight of 300 to 40,000 was added thereto.

800 g of the fish meat pulverized product to which such chitosan was added and 200 g of said coagulated soy protein were mixed, and seasonings which can be used in normal fish paste preparation were added.

Then, it was molded into a predetermined form and fried in a frying pan to prepare a fish paste.

The results of comparing and analyzing the general fish cake powder and its components with respect to the fish cake prepared according to the above embodiment are shown in Table 1 below.

ingredient The present invention Conventional protein 175 110 Fat 0.65 0.7 calcium 83.0 85.0 iron content 0.9 0.8

In addition, the results of measuring the sensory characteristics of the fish paste prepared according to the embodiment are shown in Table 2.

division Sensory characteristics flavor Light taste smell Less fishy than traditional fish paste Color hazel pH (10% aqueous solution, 25 ° C) 5.0 to 6.5

Finally, the storage performance of the fish cake prepared in accordance with the above embodiment and the conventional fish meat decomposition product was measured, and the results are shown in Table 3 below.

Refrigerated storage (bioburden / g) Elapsed time (days) The present invention Conventional 0 below 10 below 10 2 below 10 2.5 × 10 ² 4 2.3 × 10 ² 5.2 × 10 ⁴ 6 3.5 × 10 ³ 6.5 × 10 ⁸ 8 5.2 × 10 ⁴ 2.8 × 10 ⁹ 10 5.0 × 10 ⁶ 2.8 × 10 ⁹ 10 ⁵ can not be eaten by regulations

As described above in detail, the water-soluble chitosan prepared by dissolving the chitosan low molecular weight decomposition product in an organic acid according to the present invention or by enzymatic bacterial treatment method is coagulated with soy protein, and then, the fish meat pulverized product and chitosan are mixed in the conventional method. In case of manufacturing fish paste by molding and post-processing, it is possible not only to produce high quality fish paste with high physiological effect of chitosan, but also to provide nutritious food with higher protein than fish paste prepared by mixing starch with fish meat. Not only can provide, but because chitosan acts as a preservative has the advantage of not having to use a synthetic preservative that is not beneficial to the human body.

Claims (2)

(Correction) Soybean milk is immersed in water and then ground to make soymilk, while the soymilk is heated and prepared by dissolving a chitosan low molecular weight product having a molecular weight of 300 to 300,000 in a 5% acetic acid or lactic acid solution or a chitosan prepared by an enzyme bacteria treatment method. A first step of coagulating soy protein by adding an aqueous chitosan solution having a content of 1 to 15% to 2 to 100 ml (based on a chitosan solution having a chitosan content of 10%) based on 1 kg of raw soybean as a coagulant; A second step of grinding 100 parts by weight of fish meat and mixing it with 0.002 to 0.2 parts by weight of chitosan having a molecular weight of 300 to 40,000; And A method of preparing fish paste containing soy protein, comprising the third step of preparing fish paste by mixing the first stage and the second stage in amounts of 10-30% by weight and 70-90% by weight , respectively . (delete)