KR100935609B1 - Noodles including flatfish and manufacturing method thereof - Google Patents

Abstract

Washing the trimmed flounder meat with fresh water after removing the scales, and then cutting the muscles and adding salt to make meat paste; mixing the meat paste with gravity powder, powdered powder of rice powder and water to make a dough; mixed dough Step of refrigeration and cooling the aging; There is provided a method for producing noodles containing flounder meat comprising the step of making the noodle by passing the maturation dough.

The present invention contributes to the health promotion of consumers by adding high quality products by adding flounder meat, rice flour, and citrus juice to gravity, thereby increasing the utilization of domestic food resources such as rice, flounder, mandarin.

Flounder, uncooked, meat paste, fish meal, rice flour, citrus, noodles.

Description

Noodles containing olive flounder and its manufacturing method {NOODLES INCLUDING FLATFISH AND MANUFACTURING METHOD THEREOF}

The present invention relates to a method for producing noodles containing halibut meat, in particular, gravity powder, rice flour, meat paste as a main raw material, the method of removing fishy smell and improving texture by adding wheat juice when kneading and the halibut produced thereby It is about meat noodles.

In recent years, many changes have been made in the dietary life due to the increase of national income, the establishment of nuclear family system, the increase of working couples, and the development of the food service industry, and the consumption of meat, fruits, vegetables, and instant foods has increased. have. While the consumption of rice per capita, which was 99.2kg in 1998, decreased by 16kg to 83.2kg in 2003, the consumption of wheat has not changed much, indicating that the consumption of bread and noodles is continuing and the dietary lifestyle is changing. have.

According to the Korean Food Industry's food-based rankings of the Korean Food Industry Association in 2002, among the 200 foods, the bag ramen ranks 13th, container 34th, dry noodles 42nd, sleep 68th, improved sleep 77th, raw noodles 80 Back to top It shows that noodles are a popular food.

However, commercially available noodles are made by adding salt to grains, which are high in carbohydrates but lack of high quality protein, lipids and minerals, which are insufficient for providing a balanced diet to consumers.

Meanwhile, Korea produced 34,533 tons of flounder in 2003, of which 16,195 tons (47%) are produced in Jeju Island, with prices falling, labor costs rising, feed cost hikes, consumption shrinking due to recession, shipments increased, and Chinese production. Aquaculture companies are experiencing difficulties due to large imports of live fish and increased logistics costs. As a countermeasure to this problem, Jeju's seawater fish farming association was mainly established, and a flounder fresh meat processing plant was established and shipped to the store in the fillet state, thereby reducing the logistics costs, thereby increasing the income of farmed fishers, and stabilizing the prices of the flounder. We are developing a plan to promote The operation of the plant will raise the issue of processing waste, and it is currently considered to be used for feed, but considering the efficient use of resources, it is desirable to use it as a food material.

Flounder (Paralichthys olivaceus) is white and hard, so it mixes well with wheat flour. This property has been used for the production of soft products for a long time. In case of Jeju Island (as of December 31, 2002), there are 247 aquatic flounder farming companies with an area of 148 ha, aquaculture area of 88 ha, and a production capacity of 17,000 M / T.

The olive flounder contains 20.1% protein, 2.3% lipid, and 42mg calcium, so if you mix noodles with flour, you will be able to make a nutritious product. It has been reported to be effective in the treatment of diabetes by the action, prevention of atherosclerosis, prevention of dark field ability and promotion of insulin secretion.

That is, until now, many researches have been conducted to improve noodle making by mixing corn, sweet potato, potato, and skim soy flour at a constant ratio and adding a binder. In addition, research on the development of noodle with fish was used for the manufacturing of noodle with fish, but only the fish was used with the fish and the cooked water. .

The purpose of the present invention is, firstly, unlike conventional cotton materials by adding flounder meat, rice flour, and citrus juice to the development of high-quality products to contribute to the health of consumers, rice, flounder, mandarin domestic food resources, such as Is to increase the utilization of.

Second, it promotes the consumption of farmed flounder and processing mandarin, which are mass-produced in Jeju Island, thereby contributing to the income improvement of local farmers and fishers, and saving foreign currency by reducing the consumption of flour, which mostly depends on imports.

Third, the government has devised ways to materialize non-food departments to reduce food processing waste and develop high value-added foods consistent with Jeju's clean image.

Fourth, it is to develop the products that consumers prefer by confirming the nutritional excellence of the developed products and enhancing the palatability.

In order to achieve the above object, the present invention provides a method for producing noodles containing the flounder meat.

Noodles containing the flounder meat of the present invention is to remove the scales and wash the trimmed flounder meat with fresh water and then chop the muscles, and put salt to grind meat paste, and the meat paste powder material and water of gravity and rice flour Mixing with and making a dough, refrigeration and aging of the mixed dough is prepared through the step of making the noodles by passing the aged dough through a noodle maker.

Therefore, unlike conventional cotton materials, it contributes to the health of consumers by developing and distributing high-quality products by adding halibut meat, rice flour, and citrus juice to gravity, and increasing the utilization of domestic food resources such as rice, halibut, and mandarin. .

In addition, to determine the mixing ratio of the dough can be calculated by the empirical formula (1).

[ Equation 1]

 y = kx + b

(y: top width of dough, x: density of dough, k: -14,782.6, b: 64,565.2)

On the other hand, the gravity ratio: rice flour: the mixing ratio of the meat paste is characterized in that 7: 1: 2, mixing in this ratio improves the extension of the dough to improve the texture of the noodles.

 In another aspect, the present invention is characterized by adding the citrus juice when kneading the flounder meat containing noodles. The addition of citrus juice to the dough removes the fishy odor, improves taste and aroma, and improves color. Citrus juice is used to make a dilution by adding a ratio of 1: 1 with water, the dilution of the citrus juice is characterized in that it is formulated in an amount corresponding to 20 to 40% of the weight of the mixture of gravity: rice flour: meat grass.

In the production of the noodle of the present invention, suitable food additives can be used to improve physical properties and improve palatability.

According to the present invention, unlike conventional cotton materials, by adding halibut meat, rice flour, citrus juice and the like to the gravity content to contribute to the health of consumers by developing and distributing high-quality products, the utilization of domestic food resources, such as rice, halibut, mandarin It can increase.

In addition, it promotes the consumption of farmed flounder and processing mandarin, which are mass-produced in Jeju Island, thereby contributing to the income improvement of local farmers and fishers, and saving foreign currency by reducing the consumption of flour, which mostly depends on imports.

In addition, by devising food materialization measures of the non-educated department, by reducing food processing waste, it is possible to develop and distribute high value-added foods consistent with Jeju's clean image.

In addition, according to the present invention it is possible to provide a noodle with nutritional superiority and palatability compared to the general noodles.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, these Examples are only illustrative description of the present invention and the scope of the present invention is not limited to these Examples.

1. Processing ability of flounder meat and non-edible parts

In the present invention, a 15kg flounder was used, the yield was 50%, and the weight (kg) for each part was as shown in [Table 1].

Weight of each flounder (kg) Six tofu guts spine skin Etc system 7.5 1.75 1.9 1.35 0.75 1.75 15

(1) Preparation of meat paste and fish meal

Remove the scales of the fresh flounder, peel it in 5 layers, and wash with fresh water.

Subsequently, the muscles were chopped with chopper, and 2% of the amount of salt was added to grind with a silent cutter to make meat paste, and some were refrigerated, and the other was vacuum-dried and powdered. Could get

(2) Treatment of non-edible parts and by-products

To give processing aptitude to tofu, gill, spine, intestine, ovary, and fin, which make up 50% of the flounder, the whole flounder was processed into the following forms to make food material.

(A) Preparation of fin powder

① Soak the fin in 2% saline, soak for 30 minutes and wash with fresh water to remove viscous substance.

② Put in the high pressure steam cooker at 115 ℃ 30 minutes to soften the tissue.

③ Leave at room temperature and cool to 70 ℃.

④ After drying for 6 hours at 70 ℃ in the drier and allowed to cool at room temperature and dried again for 4 hours.

⑤ Put it in the grinder and grind it with a 150 mesh sieve to seal and store in a cool dark place.

(B) Preparation of dry shells

① Remove the meat from the skin.

② Soak in 2% saline for 30 minutes to remove viscous substance.

③ Wash with fresh water and dry naturally in the shade.

④ Wipe off the oil that forms on the surface during drying.

⑤ When the drying is complete, straighten the shape and make it flat.

⑥ Vacuum packed.

(C) preparation of soup

① Soak tofu and spine in 2% saline to remove blood and viscous substance and put water to boil.

② Separate solid and liquid by filtration.

③ Grind solids with chopper and mix solids and filtrate in 50:50 ratio.

④ soften bone by heat treatment (120 ℃ / 60 minutes) in high pressure steam cooker.

⑤ Cool and store in a shallow container after cooling.

2. Development of Noodles with Flounder Meat through Comparative Analysis

(1) Comparison of stretchability according to blending ratio of materials

Most noodles are kneaded with grated salt and various seasonings to form gluten, then pushed out to make fine cuts.

In the present invention, since the addition of rice flour and halibut meat, the content of the protein that forms the gluten is low, the extension will fall, so in order to overcome this, it is most important to determine the blending ratio that shows good surface area.

In addition, the study was conducted on how to treat halibut meat (meat paste or fish meal) so that it can be mixed and hydrated well with powdered ingredients.

Each sample was kneaded for 2 minutes at low speed and 10 minutes at medium speed with a kneader under conditions of room temperature 19 ° C. and water temperature 17 ° C., and then refrigerated for 2 hours. Adjust the roller spacing of the noodle making machine to 2mm and pass it three times between the rollers and pull out the noodle strip. The upper area was calculated by drawing a pattern on the grid paper and drawing it in an AutoCAD program.

Factors affecting the extension include the type and composition of the powder, the absorption rate, the kneading time, the dough temperature, the water temperature, the room temperature, the friction coefficient of the kneader, the mixing ratio of the material, but in the present invention there is no weight loss of the dough, the sample It was considered to have absorbed optimal moisture.

The samples were compared with each other based on the width of the dough using only gravity ingredients. The water content of the meat paste and fish meal was adjusted to 70% and 7%, respectively, and the gravity content and rice flour were adjusted to 12%. Silver fish paste corresponds to 2.8g (meat paste 1kg vacuum freeze dried to obtain a fish meal 360g), and the upper area of the dough for each sample was converted to the width for the solid content (90g) to correct the extension. Density was calculated by dividing the dough weight by the volume of the dough.

(A) Comparison of extension of rice flour with added amount (S _{0 ～} S ₃ )

Four different doughs were prepared: S ₀ (reference sample, gravity 100), S ₁ (gravity 90: rice 10), S ₂ (gravity 80: 20 rice), and S ₃ (gravity 70: 30). , S _{1 ~} S ₃ , the upper area decreased by 755mm2, 1,397mm2, 2,151mm2, respectively, and the density increased by 0.015 (g / cm3), 0.053 (g / cm3), 0.100 (g / cm3). . In other words, the upper areas of S _{1 ~} S ₃ were 97.88%, 96.08%, and 93.98% of the standard samples, respectively. 2].

Top Width and Density of Dough According to Addition of Rice Flour    Material sample Gravity (g) Rice flour (g) Salt (g) Water (ml) Solids (g) Dough Weight (g) Upper area (㎡) Area difference (㎡) Density (g / cm 3) S ₀ 100   - 2 42 90 144 35,659 2.019 S ₁ 90 10 2 40 90 142 34,904 755 2.034 S ₂ 80 20 2 40 90 142 34,262 1,397 2.072 S ₃ 70 30 2 40 90 142 33,508 2,151 2.119

(B) Comparison of the extension of meat depending on the amount of meat paste added (S _{4 ～} S ₆ )

S ₄ (jungryeokbun 90: Meat Full 10), S ₅ (jungryeokbun 80: Meat Full 20), S _6: create three dough (jungryeokbun 70 Meat Full 30) were compared to prerenal, S _{4 ~} S ₆ is Since the amount of solids is smaller than that of the standard sample, a conversion area (upper area when the solid content is 90g) is applied to correct the amount.

The reduced area decreased 9,501 mm 2, 10,116 mm 2 and 10,703 mm 2, respectively, and the density increased by 0.742 (g / cm 3), 0.869 (g / cm 3), and 1.002 (g / cm 3).

In other words, the conversion area of S _{4 ~} S ₆ was 73.3%, 71.5%, and 69.8% of the standard samples, respectively, and S ₄ decreased its extension by 26.7%. The extent and density were as shown in [Table 3].

Upper area and density of dough according to the amount of meat paste added    Material sample Gravity (g) Meat paste (g) Salt (g) Water (ml) Solids (g) Dough Weight (g) Upper area (㎡) Conversion area (㎡) Area difference (㎡) Density (g / cm 3) S ₄ 90 10 1.8 33 84 134.8 24,414 26,158 9,501 2.761 S ₅ 80 20 1.6 26 78 127.6 22,094 25,493 10,116 2.888 S ₆ 70 30 1.4 19 72 120.4 19,925 24,906 10,703 3.021

(C) Comparison of the extension of fish meal according to the amount added (S _{7 ～} S ₉ )

S ₇ (jungryeokbun 97: Fish meal 3), S ₈ (jungryeokbun 94: fish meal 6), S ₉ (jungryeokbun 91: Fish Meal 9) were made with three kneading of comparing the prerenal, S _{7 ~} S ₉ is compared with the reference sample The reduced area decreased by 5,345 mm2, 9,495 mm2 and 12,952 mm2, respectively, and the density increased by 0.386 (g / cm 3), 0.783 (g / cm 3), 1.227 (g / cm 3), and the upper area was 85.0% of the standard sample. Increasing the fishmeal content by 3% to 73.4% and 63.7% decreased the extension to 14.6% on average, and the upper area and density were as shown in [Table 4].

Upper Area and Density of Dough According to Fish Meal Addition    Material sample Gravity (g) Fishmeal (g) Salt (g) Water (ml) Solids (g) Dough Weight (g) Upper area (㎡) Area difference (㎡) Density (g / cm 3) S ₇ 97 3 1.8 44 90 145.8 30,314 5,345 2,405 S ₈ 94 6 1.6 45 90 146.6 26,164 9,495 2.802 S ₉ 91 9 1.4 46 90 147.4 22,707 12,952 3.246

(D) Comparison of extension of rice flour and meat paste _{10 ～} S ₁₄ )

S ₁₀ (gravity powder 90: rice flour 5: meat paste 5), S ₁₁ (gravity powder 80: rice flour 10: meat paste 10), S ₁₂ (gravity powder 70: rice flour 15: meat paste 15), S ₁₃ (gravity powder 70: rice flour 10 : Five pastes of meat paste 20) and S ₁₄ (gravity content 70: rice flour 20: meat paste 10) were used to compare their properties. S _{10 ~} S ₁₄ were 2,493 mm 2 and 4,599 mm 2, respectively, compared to the standard sample. , 6,819 mm 2, 7,514 mm 2, 3,494 mm 2, density increased by 0.16 (g / cm 3), 0.375 (g / cm 3), 0.595 (g / cm 3), 0.719 (g / cm 3), 0.293 (g / cm 3) . In other words, the converted areas of S _{10 ~} S ₁₄ showed 93.1%, 87.1%, 80.9%, 78.9%, and 90.2% of the reference samples, respectively, and the upper area and density were as shown in [Table 5].

Top Width and Density of Dough According to Addition of Rice Flour and Meat Paste   Material sample Gravity (g) Rice flour (g) Meat paste (g) Salt (g) Water (ml) Solids (g) Dough Weight (g) Upper area (㎡) Conversion area (㎡) Area difference (㎡) Density (g / cm 3) S ₁₀ 90 5 5 1.9 38 87 139.9 32,099 33,206 2,493 2.179 S ₁₁ 80 10 10 1.8 37 84 138.8 28,989 31,060 4,599 2.394 S ₁₂ 70 15 15 1.7 34 81 135.7 25,956 28,840 6,819 2.614 S ₁₃ 70 10 20 1.6 32 78 133.6 24,393 28,376 7,514 2.738 S ₁₄ 70 20 10 1.8 37 84 138.8 30,021 32,165 3,494 2.312

Through the above-mentioned comparative examination, it was possible to calculate the integrity by measuring the density of the dough, and it was found that the meat grass was the most reduced in extension, followed by fish meal and rice flour.

The upper area of ₁₄ samples (S _{1 ~} S ₁₄ ) with different mixing ratios from the standard sample (S ₀ ) was calculated, and the relationship between the density and the upper area was calculated, and the following empirical formula was derived. By measuring only the density of the dough by this equation, an approximation of the upper area could be easily calculated.

y = kx + b (y: the top width of the dough, x: the density of the dough, k: -14,782.6, b: 64,565.2)

As described above, when the blending ratio was searched to prepare noodles containing gravity powder, rice flour and halibut meat, the content of meat paste was 30% or more, or the fish meal content was 9% or more. The tearing of the edges occurred, and the surface was rough and the appearance was not good.

In addition, when the fish meal was added, the grains of the fish meal were not evenly distributed in the cotton line, and thus the texture was not uniform, and it took a lot of time and expense to perform vacuum freeze drying to prepare fish meal.

Therefore, in order to increase the utilization of the flounder which is the object of the present invention, and to reduce the production cost, the prototype of Example 1 was prepared by applying the blending ratio of S ₁₃ . In other words, after removing the scales to wash the halibut meat trimmed with fresh water, and then cut the roots, add salt to grind meat paste, and make the dough by mixing the meat paste with gravity and rice flour powder and water to make a dough The prepared dough was refrigerated and aged, and the aged dough was passed through a noodle machine to make noodles. The mixing ratio of the gravity content: rice flour: meat paste was 7: 1: 2.

In addition, in order to remove the odor and color enhancement, the citrus juice corresponding to 1/2 of the amount in the compounding ratio of Example 1 was added to make a prototype of Example 2.

The juice rate of Wenzhou mandarin used for juice was 65%, the sugar content was 10.8 ° Brix, the compounding tables of Examples 1 and 2 are as shown in [Table 6]. After the palatability test for Example 1, the preference test for Examples 1 and 2 was carried out to find ways to improve the product.

Formulation Table of Examples 1 and 2    Material sample Gravity (g) Rice flour (g) Meat paste (g) Salt (g) Water (ml) Upper width Density (g / ㎠) Width % Match Example 1 210 30 60 4.8 96 77,581 2.676 75,020 96.70 Example 2 210 30 60 4.8 Citrus Juice 48, Water 48 75,961 2.704 73,779 97.13

In the table above, the upper area is calculated by drawing in the Autocad program, the area is calculated by the derived empirical formula, and the density is pushed to 2mm and cut the noodle strip into 1cm width and 5cm length sensitivity. Was calculated by weighing with an electronic balance of 0.1 mg, and the concordance rate was calculated by dividing the area by the upper area and then multiplying by 100.

Dough and noodle strips were pulled in the same way as when comparing the temples, and when the thin line was drawn, the line was irregular and tended to stretch, making the product thicker than the commercial noodles and then drying it.

3. Ingredient Analysis of Noodles with Flounder

The ingredients of commercial noodles and porridge were taken from the sixth edition of the Food Ingredients Table (2001) issued by the Rural Development Institute, Rural Development Administration.Then, the calories, moisture, Crude protein, crude fat, carbohydrates. Crude fiber, crude ash, calcium, phosphorus, iron content was measured, and the general ingredient analysis of food is a well known fact, so the detailed description will be omitted.

As shown in [Table 7], the noodles containing flounder meat had higher content of six items except calories, water, carbohydrates, and phosphorus, and proved to be nutritionally superior.

Comparison of Ingredients between Noodles Developed and Commercial Noodles Food name Calories ㎉ moisture % Protein g Lipid g carbohydrate Ash g Mineral Sugar g Cellulose g Calcium mg% Phosphorus mg% Iron mg% Example 1 350 12.73 11.53 2.26 70.98 0.70 2.50 32.89 27.28 5.74 Commercial Noodles 375 9.4 10.6 0.2 78.0 0.4 1.4 15 124 1.6

The flounder meat-containing noodles according to the present invention contained 10 times more lipids, 1.7 times more fiber and ash, 2 times more calcium, and 3.5 times more iron than normal commercial noodles. And carbohydrates and phosphorus is a nutrient enough to be consumed in daily diet, so a slight drop in content is not a problem.

 Therefore, the halibut meat-containing noodles of the present invention are high-protein, high-fat, low-calorie foods compared to general noodles, and can be a source of calcium, iron, and fiber, which are easily deficient in modern people, and thus, it can be seen that the foods have sufficient value as food.

On the other hand, sensory evaluation was conducted for students to evaluate the appearance flavor and texture of food.

4. Verification of taste through sensory test

Twenty nine male and female students were tested for palatability on a nine-point scale.

Overall preference

The average student was given a score of 5 or higher, with a slight degree of appreciation.

* Taste

The average student was given a score of 5 or higher, with a slight degree of appreciation.

* smell

The average of all the students was given a score of 5 or higher, and the female students generally rated their favorite, while the male students rated it as good or hateful.

* Organization

The average of all the students was given a score of 5 or higher.

Aftertaste

The average student scored at least 5, and the rating is not good or hate.

In other words, the average score of all male and female students is evaluated in order of overall preference of 6.03, taste of 5.90, smell of 5.79, texture of 5.62, aftertaste of 5.03. .

On the other hand, students have the advantages of the product, such as light and unique taste, natural food, less flour, good nutrition.

The above results are summarized in [Table 8].

Sensory test result Symbol flavor smell Organization aftertaste Example 1 6.03 5.90 5.40 5.55 4.85

* Analysis of noodles' preference test results

As a result of the preference test for Example 1 and Example 2, the students who chose Example 2 were 18 who were 62.1% in total. Example 2 with citrus juice tended to be preferred because of its less fishy and better color than Example 1.

In the above description of the preferred embodiment of the present invention, those skilled in the art will be capable of various modifications without departing from the gist of the present invention, and such modifications are within the protection scope of the present invention. The protection scope of the present invention as intended should be construed as described in the claims.

Claims (7)

Removing the scales, washing the trimmed flounder meat with fresh water, then cutting the muscles and adding salt to grind the meat; Mixing the meat paste with gravity and rice flour with water at a ratio of 7: 1: 2 to make dough; Refrigerating and aging the mixed dough; Noodle-containing noodle meat manufacturing method comprising the step of making the noodles by passing the aged dough through a noodle maker. The method of claim 1, Extension method for determining the mixing ratio of the dough is a manufacturing method of noodles containing flounder meat, characterized in that calculated by the formula (1). [ Equation 1]  y = kx + b (y: top width of dough, x: density of dough, k: -14,782.6, b: 64,565.2) delete The method of claim 1, The method of producing a noodles containing flounder meat, characterized in that the addition of citrus juice when kneading the flounder meat containing noodles. The method of claim 4 Wherein the citrus juice is a method of producing noodles containing flounder meat, characterized in that the addition of a diluted solution diluted 1: 1: 1 with water. The method of claim 5, wherein The method of producing a noodles containing flounder meat, characterized in that the dilution of the citrus juice is formulated in an amount corresponding to 20 to 40% of the weight of the mixture of gravity: rice flour: meat grass. Noodles containing the flounder meat manufactured by the manufacturing method of any one of Claims 1-2, and 4-6.