KR100443941B1 - An instant food using of mudfish and preparing method thereof - Google Patents

Abstract

The present invention relates to an instant food using loach and a method of manufacturing the same, and more specifically, by adding a mixture of a specific gelling agent to the juice and ground solids of boiled loach, gelling under certain conditions, gelling and fixing at the bottom of the filling container. To prevent the disgusting color and shape of the crushed loach as the appearance of the product as much as possible to reduce the consumer's rejection, by using the gelling agent mixture formulated to have excellent gelability, excellent physical properties of loach products The instant food using the loach which can be enjoyed simply by boiling it by boiling water at home or outdoors while retaining the unique nutrition and flavor of loach as well as the functionality of the gelling agent. It is about.

Description

Instant food using of mudfish and preparing method

The present invention relates to an instant food using loach and a method of manufacturing the same, and more specifically, by adding a mixture of a specific gelling agent to the juice and ground solids of boiled loach, gelling under certain conditions, gelling and fixing at the bottom of the filling container. To prevent the disgusting color and shape of the crushed loach as the appearance of the product as much as possible to reduce the consumer's rejection, by using the gelling agent mixture formulated to have excellent gelability, excellent physical properties of loach products Instant food using loach that can be easily enjoyed by simply boiling and boiling it at home or outdoors while retaining the unique nutrition and flavor of loach as well as the functionality of the gelling agent will be.

The Chinese civilization of loach is Chu Chu (?? 魚), which is named because it tastes like autumn. Loach is about 20% protein and is a high protein food. In addition, it is widely known as a tonic and gangjeong food because it contains a large amount of calcium, vitamins A, B, and D. In particular, the slimy mucus contains chondroitin sulfate, which is effective in preventing aging such as cell atrophy and water loss.

Churetang is a representative Korean traditional food made from such loach. Generally, two kinds of manufacturing methods are known.

One is to dissolve red pepper paste and doenjang and boil jangguk (boiled jangguk) and tofu into a barrel. When the soup boils, all the loach crawls into tofu and hides its ugly appearance. And, when eating, cut the tofu into a proper size and put it together with the broth, the loach is visible on the cross section of the tofu.

Another way is to mash the loach. First, boil the loach in water and boil it. Then, sift the loach into a sieve, sift it out, and add it to the boiled broth and add seasonings and vegetables such as miso, red pepper paste, garlic, and perilla.

As described above, Chueotang is complicated and difficult to prepare, and when the mashed loach is crushed, its appearance is disgusting and it is not consumed much despite having excellent nutritional value. have.

Therefore, in recent years, research has been conducted to develop processed foods so that loach can be easily ingested. As a known technique for processed loach and processed loach, loach is steamed and dried and then pulverized. 6980], Method of drying and quenching loach, crushing and pulverizing it [Korean Patent Publication No. 96-5060], Concentrating water boiled loach and boiled loach is crushed and freeze-dried Chueotang Gukbap [Korea] Patent Publication No. 2000-53795 and the like have been known. The method of processing in the form of powder removes the loach's essence and the like, so that the loach's nutrients are lost during processing, resulting in poor function as a health food. In addition, when the boiled loach juice or ground product is used, in order to maintain the freshness of the product inevitably shorten the shelf life and requires a lot of costs for storage.

Therefore, the situation is required to improve the preservation while utilizing the texture of the loach loach, a known technique as a method for solving the above problems are as follows.

Korean Patent Application Publication No. 95-7702 discloses a method of applying konjac to fish, which allows long-term storage by adding a certain amount of egg white, xanthan gum or luxury konjac jelly to fish meat. In addition, a method of preparing fish jelly filled in a shrink film by mixing a sterilized fish meat with a gelling agent such as gelatin and gum is known (Korean Patent Publication No. 97-5091).

The above methods are simply made in consideration of the emulsification or gelling properties of proteins that may occur during the preparation of fish paste, and after removing the inedible portion of fish, put into a shrink film, heat sterilization, or produce non-popular fish to produce fish paste. As a result, there is a problem in that nutrients such as calcium, which is a major nutrient contained in fish, cannot be used.

In addition, when the above method is applied to loach processing, the appearance of the crushed form and color may cause disgust or discomfort to the consumer, which may cause a sharp drop in the preference for the product. It is true.

Thus, the present inventors conducted a study to solve these problems at the same time, the present invention was found that the above problems can be solved when the gelled by using a specific gelling agent after pulverizing the whole loach that has been heated for a long time to complete the present invention It was.

Therefore, the present invention is to grind the whole loach of boiled loach so that the optimum gelation occurs by the combination of a specific gelling agent, by gelling at a high temperature to maximize the intrinsic nutrition and texture, and has an appearance that does not disgust consumers. Its purpose is to provide a food and a method of manufacturing the same using loach, which can be stored for a long time and can be easily cooked and consumed at home or outdoors.

1 is a simplified illustration of an embodiment of an instant chuotang product comprising a loach gel prepared according to Example 1. FIG.

The present invention mixes 0.1 to 50.0% by weight of loach solids, 45.0 to 99.0% by weight of loach juice, and carrageenan as a gelling agent, and at least one gelling agent selected from konjac, xanthan gum, agar and gelatin, but different from carrageenan and other It is characterized by an instant food using loach, which is made by filling a casing container with a gel containing 0.1 to 20.0% by weight of a gelling agent mixture mixed at a weight ratio of 1: 1 to 3 by a gelling agent.

In addition, the present invention provides a method for producing a ready-to-eat food comprising fish, comprising the steps of: 1) heat-treating loach in water of 90-100 ° C. for 1-6 hours and then separating the juice and solids; 2) 0.1-50.0% by weight of loach, isolated from step 1, 45.0-99.5% by weight of loach juice and carrageenan as a gelling agent, and at least one gelling agent selected from konjac, xanthan gum, agar and gelatin However, the mixing ratio of the carrageenan and the other gelling agent is added in a ratio of 1: 1 to 3 by weight, adding 0.1 to 20.0 wt% of the gelling agent mixture, followed by mixing at 60 to 90 ° C; 3) injecting the mixture prepared in step 2 in an amount equal to 1 to 60 (v / v)% of the total capacity of the casing vessel and refrigeration at 0 to 15 ° C. to form a lower layer gel; 4) 30.0 to 99.5% by weight of loach juice obtained in step 1, 0.1 to 50.0% by weight of purified water and carrageenan as a gelling agent, and at least one gelling agent selected from konjac, xanthan gum, agar and gelatin. Mixing, but the mixing ratio of carrageenan and other gelling agent is 1: 1 to 3 by weight of the gelling agent mixture is added in a weight ratio of 1 to 20.0% by weight, and then pulverized and mixed at 60 ~ 90 ℃ and then the lower layer formed in step 3 Injecting onto the gel and refrigerated at 0 to 15 ° C. to form an upper gel; And 5) filling the gel prepared by the first step to the fourth step, and then sterilizing at 90 to 100 ° C. for 1 to 3 minutes, and then sealing the gel. do.

Hereinafter, the present invention will be described in detail.

The present invention adds a mixture of a specific gelling agent to the juice and ground solids of boiled loach, and then mixes and gelates the mixture at a high temperature, whereby the disgusting color and form of the loach that is crushed by gelling and fixing the bottom of the filling container is revealed to the appearance of the product. To prevent consumer's rejection, and to use gelling agent mixture formulated to have excellent gelability, it has excellent physical properties and solubility such as viscosity, elasticity, etc., and can extend the shelf life of loach-containing products. It retains its inherent nutrition and flavor, and at the same time adds a certain amount of water at home or outdoors to make Chueotang with the unique functionality of the gelling agent.

When explaining the characteristics of the instant food using the loach of the present invention and the manufacturing method in detail for each step as follows.

First, the washed loach is heat-treated in water at 90 to 100 ℃ and then separated into juice and solid content.

In the present invention, the gel product including the existing fish is used to select all parts of the loach differently from that produced by selecting only a certain part of the fish, which is not only a high quality protein contained in loach, but also minerals such as calcium and fat-soluble As an effective way to use enough vitamins, it is generally considered to be an indelible part, and the bones of discarded fish are heated with water to make it easy to consume, and vitamin A is a fat-soluble vitamin contained in a large amount in the intestines. Make sure you get almost no loss of and D.

At this time, after boiling enough water to boil the loach, when the heat treatment temperature is lower than the above range, fishy smell is generated a lot, and the blood or internal organs are not sufficiently cooked, so the storage period is shortened, so the temperature is sufficiently cooked.

The time for boiled loach is about 0.1 to 8 hours, and the time can be adjusted according to the type of loach used. To maintain the shape of the loach, add it to the product, heat it for a short time, and boil the juice of the boiled loach. In order to ensure sufficient heating for a long time.

That is, in order to extract all the nutrients that loach has, it is preferable to heat it for 1 to 6 hours or more, and if it is heated longer than this, loach becomes too coarse, and excessive fuel is not economical in production of the product.

After the heat treatment is completed, the boiled loach is separated into juice and solids using a compressor or a dehydrator. At this time, when the separated loach solids are sieved through a sieve of 5 to 50 mesh, a more preferable effect can be obtained. If the size of loach solids is out of the above range, there is a problem in that it does not mix well with the gelling agent or feel a unique texture when ingested.

0.1-50.0% by weight of loach solids prepared as described above, 45.0-99.0% by weight of loach juice, and carrageenan as a gelling agent are required, and at least one gelling agent selected from konjac, xanthan gum, agar and gelatin is mixed. 0.1 to 20.0% by weight of the gelling agent mixture, in which the mixing ratio of the other gelling agent is mixed at a ratio of 1: 1 to 3, is added, and then gelled by mixing at 60 to 90 ° C. in a low cutter or a high speed mixer.

At this time, if the loach solid used is less than 0.1% by weight, it is not product value as chueotang and deceives consumers.If it exceeds 50.0% by weight, gelation does not occur well. There is a problem that can reduce the enemy value. In addition, if the loach juice is less than 45.0% by weight, the amount of loach is low, so the excellent nutrients contained in the loach are too small, and the taste and quality of the loach can be greatly lost. There is a problem that the product value falls low.

As the gelling agent, a gelling agent that can be used for food, such as carrageenan, konjac, xanthan gum, agar, weighed starch and gelatin, may be used. The characteristics of each gelling agent are as follows.

First, carrageenan is a polymer polysaccharide mixture, which is an extract of red algae Chondrus and Giartina, and is widely used as a food dispersant. The carrageenan does not inhibit the digestion and absorption of carbohydrates and proteins, so it is widely used in the manufacture of puddings, ice creams, cheeses, etc., and has a sulfuric acid group in the molecule, which is negatively charged, and thus is a natural gum that easily binds to cations such as calcium. It has excellent elasticity and solubility and has a shorter time for gelation than other gelling agents.

Konjac, a commonly used gelling agent, is a food prepared by processing the roots produced from the roots of perennial old potato, belonging to Taroaceae. The main ingredient is glucomannan, which is a low-calorie food that is a vegetable dietary fiber. Because of its function and characteristics to prevent obesity, the main cause of the recent diet has secured an important position. In addition, konjac has a variety of effects such as conservative viscosity that absorbs water, imparts satiety, regulates insulin secretion, inhibits liver cholesterol synthesis, promotes intestinal action, bowel movements, etc. The trend is widely used in various foods.

In addition, a gelling agent such as agar, which is a natural natural gum produced from red algae, gelatin made of animal protein, weighed starch that measures starch properties, and xanthan gum produced using microorganisms may be used.

In the present invention, the economical point of use of the carrageenan and the compatibility of the other gelling agent was examined, and one or more gelling agents including carrageenan were mixed and used at a constant ratio.

That is, when centering carrageenan in the mixture of the gelling agent used, it is preferable that the mixing ratio of another gelling agent is 1: 1. At this time, when the mixing ratio is out of the above range, the gelability may not be good or a lot of product cost may occur.

The instant food containing the loach of the present invention is required to have carrageenan as a gelling agent, and 0.1 to 50.0% by weight of the loach which is heat-treated, 45.0 to 99.0% by weight of loach juice at 60 to 90 ° C, and a gelling agent. And mixing at least one gelling agent selected from gelatin, and mixing and mixing the mixture of carrageenan and other gelling agent at a ratio of 1: 1 to 3 in a weight ratio of 0.1 to 20.0 wt% at 60 to 90 ° C. It can be prepared by filling in a casing container and then cooling at 0 to 15 ° C.

The casing containers used here include fiber casing, polyvinyl casing, composite multilayer film, and polypropylene. When the mixture is filled in the casing container, it can be easily filled by using a meat filling machine or a sundae charger. have. In addition, it is preferable to use a container made of an opaque material rather than a transparent material.

Separately, when preparing a gel that is divided into an upper layer and a lower layer rather than an integral gel, the disgusting appearance of the loach does not appear as an external appearance, thereby obtaining a more preferable effect. That is, the mixture of loach juice, solids and gelling agent prepared by heat treatment by the above method is filled in an amount of 1 to 60 (v / v)% of the total capacity of the casing container, and then cooled at 0 to 15 ° C. to lower the gel. In forming, the container may be solidified using a polyvinyl based tray, a composite multilayer film, polyvinyl casing, polypropylene.

The filling amount is from 1 to 60 (v / v)%, preferably from 30 to 55 (v / v)%, of the filling vessel, with the relatively higher gel filling amount if the filling amount exceeds 60 (v / v)%. There is a problem that since the appearance of the loach solids of the lower layer gel becomes less because the appearance becomes less. After filling, the gel is cooled by cooling at 0 to 15 ° C., but if the cooling temperature exceeds 15 ° C., the time required for cooling becomes long and gelation does not occur quickly. The gelation time varies greatly depending on the type and content of the gelling agent used. In general, in the case of the gel of the present invention, it takes about 15 minutes, and the lower layer gel can be prepared by the above method.

In addition, the upper gel mixture is prepared in a mixer separate from the lower layer gel, wherein 30.0 to 99.5% by weight of loach juice prepared in the same manner as in preparing the lower layer gel, 0.1 to 50.0% by weight of purified water, and carrageenan as a gelling agent are required. Mix one or more gelling agents selected from konjac, xanthan gum, agar and gelatin, and add 0.1 to 20.0% by weight of a gelling agent mixture in which carrageenan and other gelling agents are mixed in a ratio of 1: 1 to 3 by weight. After pulverizing and mixing at 60-90 ° C., the mixture is then poured onto the already prepared lower layer gel and cooled at 0-15 ° C. to form an upper layer gel.

That is, the loach contains the loach solids, and the loach contains the loach gel, which is prepared by coagulation of relatively clear loach juice.

After sealing the container filled with the loach-containing gel prepared as described above, sterilization for 1 to 3 minutes at 90 ~ 100 ℃ to prevent secondary contamination by microorganisms to be stored for a long time.

In addition, the integral gel or the upper gel of the upper layer and the lower layer may be added to the pepper, leek, onions, carrots, leeks, parsley, etc. to be 0.5 to 2% by weight relative to the upper gel, wherein the vegetable Is divided into 1-5 mm thick and 0.5-100 mm in diameter and then added. The addition of the vegetable may not only utilize the nutrients contained in each vegetable, but may also simultaneously show the effect of packaging to prevent the appearance of loach solids contained in the lower layer gel to be exposed to the outside.

As described above, when manufactured in the form of a gel divided into an upper layer gel without loach solids and a lower layer gel with loach solids, a more preferable effect can be obtained in terms of appearance. In addition, it is possible to maximize the value as instant foods by producing a loach that contains loach gel can be produced by printing a unique trademark on the opaque casing in the form of an integral gel at the time of manufacturing the instant product containing loach gel.

On the other hand, the finished product packaged together with the ready-to-eat loach sauce, broth, broth, sesame leaves, garlic juice, ginger juice, ginger and persimmon such as persimmon, perilla, etc. If anyone can cook chueotang easily.

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

Example 1

After heating 1000 g of water to sufficiently boil the water, 80 g of clean loach was put therein, and heated for 6 hours, and then filtered through 20 mesh to obtain a pulverized solid. Thereafter, loach solids, carrageenan and konjac, which were separated from loach juice at 70 ° C., were placed in a cutter and mixed for 60 seconds. The mixed solution was filled into a polyvinyl tray of Ø10 cm using a meat filling machine, but filled to 50% by volume of the container, and then solidified at 10 ° C. to prepare a lower layer gel.

The same loach juice, purified water, carrageenan and konjac prepared in the same way as the lower layer gel were prepared in the same manner as the lower layer gel, and then filled into the upper layer of the lower layer gel of the polyvinyl tray container filled with the solidified lower layer gel and sealed by heat treatment with polyethylene film. After the lid was sterilized at 100 ° C for 1 minute and then solidified at 5 ° C refrigeration temperature to prepare a jelly containing loach, the component content used is shown in Table 1 below.

Put the completely solidified loach in the box and pack it with the raw materials of churtang sauce (60 g), garlic juice 10 g, ginger juice 5 g, sancho 5 g, green onion 20 g, and ugly 100 g and store in a 4 ℃ refrigerator In the meantime, they could be sold as instant processed foods.

Example 2

It was prepared in the same manner as in Example 1, but xanthan gum was added instead of konjac, and the used ingredient contents are shown in Table 1 below.

Example 3

After heating 1000 g of water and boiling enough, 80 g of clean loach was put in, and heated for 6 hours, and then filtered through 20 mesh to obtain loach solid. Thereafter, loach solids, carrageenan and konjac, which were separated from loach juice at about 70 ° C., were placed in a cutter and mixed for 60 seconds. The mixture was filled into a composite multilayer film of Ø10 cm using a meat filling machine, but filled into a container and then solidified at 5 ° C. to prepare a gel containing loach, and the content of the components used is shown in Table 1 below.

Example 4

Prepared in the same manner as in Example 3, but was used carrageenan and xanthan gum, the content of the components used are shown in Table 1 below.

Comparative Examples 1 to 6

In the same manner as in Example 1, except that the gelling agent was different from the xanthan gum, agar, weighing starch, gelatin, konjac and carrageenan one by one gelling agent was prepared using the gel and the lower layer gel was used, The component contents are shown in Table 1 below.

division Ingredients (% by weight) Mudfish Purified water Carrageenan ¹⁾ Gelling agent Juice Solid content Konjac ²⁾ Xanthan Gum ³⁾ Agar ⁴⁾ Weighing starch ⁵⁾ Gelatin ⁶⁾ Example One Prize 93.95 - 5 0.4 0.65 - - - - Ha 78.95 20 - 0.4 0.65 - - - - 2 Prize 93.95 - 5 0.4 - 0.65 - - - Ha 78.95 20 - 0.4 - 0.65 - - - 3 78.95 20 - 0.4 0.65 - - - - 4 78.95 20 - 0.4 - 0.65 - - - Comparative example One Prize 93.8 - 5 - - 1.2 - - - Ha 78.8 20 - - - 1.2 - - - 2 Prize 93.6 - 5 - - - 1.4 - - Ha 78.6 20 - - - - 1.4 - - 3 Prize 93 - 5 - - - - 2.0 - Ha 78 20 - - - - - 2.0 - 4 Prize 93.8 - 5 - - - - - 1.2 Ha 78.8 20 - - - - - - 1.2 5 Prize 93.6 - 5 - 1.4 - - - - Ha 78.6 20 - - 1.4 - - - - 6 Prize 94.2 - 5 0.8 - - - - - Ha 79.2 20 - 0.8 - - - - - ^{1) -6)} Myungshin Chemical Co., Ltd.

Test Example 1: Property Test

The gels prepared in Examples 1 to 4 and Comparative Examples 1 to 6 were tested for gelation time, viscosity, elasticity, solubility and appearance in the following manner, and the results are shown in Table 2 below.

<Gelling time>

After the mixing was completed with a cutter, the time when the viscosity was increased and the mixed liquid did not flow down even when tilted was grasped as the completion of gelation, and the time required for the measurement was measured.

<Viscosity>

Viscosity change according to the gelling agent was measured by the method of Kohyama et al. (J. Agric. Food Chem., 43, 1995), and when the measured value is 0.5 or more, it is very good, and when it is less, it is expressed as good.

<Elasticity>

At the time of gelation completion, elasticity was measured by the method of Kohyama et al. (J. Agric. Food Chem., 43, 1995), and the measured value was very good at 0.85 or more, good at 0.75 to less than 0.85, and normal at 0.65 to 0.75. If less than 0.65, it was marked as bad.

Solubility

division Gelation time (minutes) Properties Viscous ^a Elasticity ^b Soluble ^c Appearance ^d Example One Prize 17 ◎ ◎ ◎ ◎ Ha 14 ◎ ◎ ◎ 0 2 Prize 21 ◎ ◎ ◎ ◎ Ha 17 ◎ ◎ ◎ 0 3 20 ◎ ◎ ◎ ◎ 4 28 ◎ ◎ ◎ ◎ Comparative example One Prize 35 ○ ◎ ◎ ◎ Ha 22 ○ ◎ ◎ ◎ 2 Prize 19 ○ ○ ◎ ● Ha 11 ○ ○ ◎ ● 3 Prize 33 ○ ○ ◎ ○ Ha 25 ○ ○ ◎ ○ 4 Prize 33 ◎ ◎ ○ ○ Ha 19 ◎ ◎ ○ ○ 5 Prize 31 ○ ○ ◎ ● Ha 22 ○ ○ ◎ ● 6 Prize 16 ◎ ◎ ◎ ◎ Ha 11 ◎ ◎ ◎ ◎ a), b) Evaluation Criteria: ◎: Very good, O: Good, ●: Normal, ×: Poor c) Evaluation Criteria: ◎: Less than 100 ° C for 10 seconds, O: 100 ° C for 10 to 20 seconds, ●: 100 ° C 20-30 seconds, x: more than 30 degreeC of 100 degreeC. D) Evaluation criteria: (double-circle): transparent, O: translucent, x: turbidity

As shown in Table 2 above, when comparing the gelation time of the jelly containing loach prepared according to Examples 1 to 4 of the present invention with Comparative Examples 1 to 6, Examples 1 to 1 were prepared by dividing the upper and lower layers. In the case of 2, the amount of solids was slightly lower due to the content of solids in the upper layer, but the gelling time was generally found to be shorter than that of the comparative example, and in Examples 3 to 4, which were not divided into upper and lower layers, the upper and lower layers were divided. In comparison with gelation, it was found that a short gelling time was required.

Viscosity, elasticity, and solubility of the prepared gel showed a great difference depending on the characteristics of the gelling agent used, in the case of the embodiment of the present invention using a mixture of the gelling agent and carrageenan, all of the above properties are shown to be excellent when produced as a product It is considered that the physical properties are more preferable than in the case of the comparative example using the gelling agent alone. In addition, konjac is used as a diet food material, and since the unit price is relatively cheap, it may be very useful.

In Comparative Example 1, xanthan gum was added alone, and gelation did not occur well, resulting in poor gelling ability. When used alone, the solubility and viscosity were good, but the elasticity was not good.

In Comparative Example 2, the agar was added alone, and the gel formed after the complete gelation was not transparent, so the appearance was not good, and the gel was easily broken due to lack of elasticity.

In Comparative Example 3, the color of loach juice was clouded by the addition of the metered starch alone. In the case of the upper layer, the time required for complete gelation was longer than 30 minutes, and the elasticity of the resulting gel was not good. .

Comparative Example 4 is a gelatin added alone, there is a problem that the unique taste of animal protein does not harmonize with the taste of loach.

Comparative Example 5 is the addition of konjac alone, there was a problem that the complete gelation after the complete gelation lacks the elasticity of the product easily broken.

Comparative Example 6 is the addition of carrageenan alone, the time required for the gelation time is short, excellent physical properties such as viscosity, elasticity and solubility, etc., the appearance is good, but the carrageenan itself is expensive, it is economically unfavorable, the value as a commodity falls.

In particular, the better the solubility, the more important the physical properties of the instant food as a measure of the simplicity of cooking for ingesting the product, the solubility of the product prepared according to the present invention can be said to be preferable as instant food.

In addition, the most important characteristic is that the appearance of the Examples 1 to 2 of the present invention prepared by dividing the upper layer and the lower layer was able to significantly reduce the aversion that the crushed loach solids can give, the embodiment does not separate the upper layer and the lower layer In the case of 3 to 4, it was found that the aversion can be considerably improved by mixing and using a gelling agent and using an opaque casing.

Comparative Example 7

The loach was heat-treated in the same manner as in Example 1, and then juiced and pulverized, and then mixed with purified water without adding a gelling agent. It was then placed in a container and sealed.

Test Example 2: Preservation Test

In order to measure the preservation of the loach gel of the present invention prepared according to Examples 1 to 4 and the product prepared without adding the gelling agent according to Comparative Example 7, the physical properties according to the total bacterial count and storage period were examined. Specimens used were the products prepared according to Examples 1 to 4 and Comparative Example 7 was stored for 10 days at 15 ℃, the results are shown in Table 3 below.

division Total number of microorganisms (cfu ^* / g) Example 1 Example 2 Example 3 Example 4 Comparative Example 7 Storage 0 days <10 ¹ <10 ¹ <10 ¹ <10 ¹ <10 ¹ Storage 10 days <10 ² <10 ² <10 ² <10 ² 3 × 10 ^{3 *} colony forming unit: colonies of microorganisms produced on agar plate

Considering the domestic distribution environment, refrigerated foods are generally sold in refrigerators or refrigerated shelves of less than 10 ℃ regardless of season, especially in the case of refrigerated foods, the sales environment rarely exceeds 10 ℃. Especially in the case of instant food, the shelf life is very short, and in the case of loach products, the vegetables are packed together, which requires careful attention to temperature control. Therefore, after storing for 10 days in a 15 ℃ environment worse than the temperature was examined for the total number of bacteria and physical properties.

As a result, in both of Examples 1 to 4 and Comparative Example 7 prepared according to the method of the present invention, most of the bacteria were killed by prolonged heating to less than 10 ¹ cfu / g.

In addition, the total number of bacteria measured after storage for 10 days was found to be less than 10 ² cfu / g in the case of Examples 1 to 4 of the present invention showed little growth of microorganisms, which is necessary for the growth of microorganisms In the gel with little free moisture, the growth is very limited even if microorganisms remain.In addition, long-term heating during the manufacture of the product, as well as filling into the container and then sterilizing again secondary, almost no possibility of contamination by microorganisms. It seems to be the result of removal.

In the case of Comparative Example 7, the number of microorganisms after storage for 10 days was 3 × 10 ³ cfu / g appeared to be slightly more than the number of microorganisms than the embodiment of the present invention, E. coli and other food poisoning bacteria are all confirmed as a negative food It was not an intake level.

As a result of examining the physical property change, in Examples 1 to 4, there was almost no change in viscosity, solubility, elasticity, and appearance, but in Comparative Example 7, the appearance discomfort caused by reaggregation of precipitates was increased. The enemy value is very low.

As described above, the instant food using the loach according to the present invention and a method for producing the same are added to the boiled loach juice and ground solids by adding a mixture of a gelling agent including carrageenan to gel and fix the lower layer in a container under a predetermined condition. Its shape can improve the appearance of loach products that can be unpleasant, maximize the ease of handling and the efficiency of production, and give consumers a sense of luxury, thereby enhancing purchasing power without disgusting or rejecting them. It can be easily consumed by busy modern people and has the effect of enabling long-term storage.

In addition, it is a functional food based on dietary fiber contained in a large amount of gelling agent used together, and its value can be used as a functional food that is strengthened rather than using the whole nutrients of loach by introducing its utilization value into loach. There is an effect that can develop a product that can raise the functionality of food to the next level.

In addition, if the instant food containing the loach with excellent preservation and improved purchasing power is manufactured and commercialized, the loach is more smoothly distributed and consumption is increased, thus contributing to the loach farming industry.

Claims (8)

0.1-50.0% by weight of loach solids, 45.0-99.0% by weight of loach juice, and carrageenan as a gelling agent are required, and at least one gelling agent selected from konjac, xanthan gum, agar and gelatin is mixed. An instant food using a loach, wherein the gel comprises 0.1 to 20.0% by weight of a gelling agent mixture mixed at a weight ratio of 1: 1 to 3 in a casing container. delete delete delete delete delete In the method for producing instant food containing fish, 1) heat-treating loach in 90-100 ° C. for 1-6 hours and then separating the juice and solids; 2) 0.1-50.0% by weight of loach, isolated from step 1, 45.0-99.5% by weight of loach juice and carrageenan as a gelling agent, and at least one gelling agent selected from konjac, xanthan gum, agar and gelatin However, the mixing ratio of the carrageenan and the other gelling agent is added in a ratio of 1: 1 to 3 by weight, adding 0.1 to 20.0 wt% of the gelling agent mixture, followed by mixing at 60 to 90 ° C; 3) injecting the mixture prepared in step 2 in an amount equal to 1 to 60 (v / v)% of the total capacity of the casing vessel and refrigeration at 0 to 15 ° C. to form a lower layer gel; 4) 30.0 to 99.5% by weight of loach juice obtained in step 1, 0.1 to 50.0% by weight of purified water and carrageenan as a gelling agent, and at least one gelling agent selected from konjac, xanthan gum, agar and gelatin. Mixing, but the mixing ratio of carrageenan and other gelling agent is 1: 1 to 3 by weight of the gelling agent mixture is added in a weight ratio of 1 to 20.0% by weight, and then pulverized and mixed at 60 ~ 90 ℃ and then the lower layer formed in step 3 Injecting onto the gel and refrigerated at 0 to 15 ° C. to form an upper gel; And 5) filling the gel prepared by the first step to the fourth step and then sterilizing for 1 to 3 minutes at 90 ~ 100 ℃ and then sealing Method for producing instant food using loach, characterized in that comprising a. 8. The method of claim 7, further comprising the step of pulverizing the loach solids produced in the first step with a sieve of 5 to 50 mesh.