KR101038716B1 - Boiled fish paste made from Misgurnus mizolepis - Google Patents

Abstract

The present invention relates to a fish cake, more specifically, steamed loach grass boned; And it relates to a loach fish paste characterized in that at least one selected from the group consisting of zephyr powder, leek and peppermint.

According to the present invention, it is possible to provide a loach fish cake containing nutritional ingredients much better than commercial fish cakes without falling in terms of taste.

Description

Boiled fish paste made from Misgurnus mizolepis}

The present invention relates to a fish cake, more specifically, steamed loach grass boned; And it relates to a loach fish paste characterized in that at least one selected from the group consisting of zephyr powder, leek and peppermint.

Recently, as economic power stabilizes, there is a growing interest in the quality of life in pursuit of health and happiness. In addition, too much information about foods has led to the phenomenon of leisureization of food and increased opportunities for eating out, and the industrialization of foods due to the development of food processing technology is progressing rapidly. In this process, the pattern of our diet is changing rapidly, our food lacks awareness, and westernization is considered to be advanced, causing nutritional imbalances and emotional problems.

Loach is a member of the carp family of cartilage carp and is widely distributed in Korea, China and Japan. There are two types of loach for chuttang, 'muddy loach (weather fish)' and 'chinese muddy loach', which are similar in all respects except that the loach's whiskers are twice as long as loach. Commonly referred to as `` muddy loach '' without distinction.

   Loach is known to be sweet and nontoxic, to protect the intestine, to help digestion, and to stop diarrhea. It is a tonic rich in protein, calcium and vitamins. Stroke, solitary, heat sickness (certificate), kidney disease, completeness, bowel and carbuncle. It is known that it is effective in seed poisoning, decommissioning, and burns.

Loach is rich in protein and lipids, and the quality is high enough that essential amino acids account for half the amount of protein, and minerals including calcium and vitamins A, B, and D. Therefore, it is good for children's growth, and it is favored by low-income supplements, tonics and energetics for the common people (see Table 1).

Table 1 General Ingredients of Loach (Per 100g of Decorated Part)

ingredient moisture
(%) energy
(kcal) Protein (g) Geology
(g) Sugar
(g) Crude fiber
(g) content 77.3 107.0 15.6 4.2 0.6 0.0 ingredient Ash
(g) calcium
(mg) sign
(mg) iron
(mg) salt
(mg) potassium
(mg) content 2.3 780.0 645.0 2.9 74.0 306.0 ingredient zinc
(mg) Vitamin A
(RE) Retinol
(μg) β-carotene
(μg) Vitamin B1
(mg) Vitamin B2
(mg) content 1.7 190.0 190.0 0.0 0.100 0.630 ingredient Vitamin B6
(mg) Vitamin C
(mg) Folic acid
(μg) Vitamin E
(mg) Niacin
(mg) cholesterol
(mg) content 0.630 2.0 13.0 1.90 2.4 164.0

      Mudfish is a variety of food is not a variety of types, chueotang and sashimi is known recipe. The recipe for Chueotang in the old literature says, 'Splash out the mud after 5-6 days, putting the loach into the water and changing the water three times a day. Put some tofu and water in a pot, and add 50-60 loach to it. When you make a fire, loach crawls into tofu. As it gets hotter, the loach of tofu dies as the medicine rises. This is cooked with sesame oil and we boil the soup. ”This recipe has been developed and is now used to cook chueotang with different recipes.

   Recently, the preference for Chueotang is increasing due to widespread recognition of the excellent nutrition of loach, but it still remains unfavorable food for children including women and young people. In addition, considering the production of loach, which is farmed in large quantities in farms, new demand for loach should be created by developing various products using loach. That is, since the demand is limited only by Chueotang, which is the main consumer, a new type of loach food that can diversify the consumer class must be developed and industrialized.

On the other hand, fish cake is a processed food which is a representative fish meat product that is gelled after adding heat to the meat paste eluting the salt-soluble protein of the fish flesh and heat. Various products are being developed according to the form and material, and there are steamed fish cakes, boiled fish cakes, baked fish cakes, fried fish cakes and dried fish cakes depending on the manufacturing method.

   Fish paste is cheaper than other animal protein foods and has high nutritional value. Recently, the development of various fish paste products containing functional additives has been reported, which breaks the concept of fish paste. Fish paste with dietary fiber, fish cake with mushroom, fish cake with gamma ray, fish cake with onion extract, fish cake with squid, fish cake processed with oligosaccharide, fish cake with oligosaccharide, fish cake with oman, fish anchovy Studies on added fish paste, lotus leaf powder added fish paste and the like have been actively conducted.

   However, most of the research has been developed in the form of using white fish as the basic fish meat and adding functional or local agricultural and aquatic products, and reports on the use of loach as fish meat have not been made yet.

Therefore, the present invention is to provide a loach fish cake using the loach as the basic fish meat.

In order to solve the above problems, the present invention is a fish paste, steamed loach grass boned; And it provides a loach fish cake characterized in that it comprises any one or more selected from the group consisting of zephyr powder, leek and peppermint.

In addition, 40 parts by weight of steamed loach paste, 9.5 parts by weight of wheat flour, 4.0 parts by weight of soy protein, 1.5 parts by weight of sugar, 0.2 parts by weight of D-Xylose, 0.1 parts by weight of potassium sorbate, 1.05 parts by weight, zephyr powder Mudfish fish cake consisting of 0.8 parts by weight, leek leaves 2.0 parts by weight, peppermint fresh leaves 1.0 parts by weight and water 39.6 parts by weight.

According to the present invention, it is possible to provide a loach fish cake containing nutritional ingredients much better than commercial fish cakes without falling in terms of taste.

A. How to Clean Loach

   Washing of loach was carried out as follows.

1. Pour 25 liters of groundwater into a container containing 25 kg of loach, and leave it for 1 week while replacing the water once a day to remove the foreign body in the loach.

2. Filter the loach in the basket, transfer to a container with a 50L lid, add 25L of 20% brine to the mass and leave for 30 minutes.

3. Filter the loach and transfer it to the washing table. 500 g of coarse salt of sea salt per 5 kg of loach was added and rubbed for 20 minutes to remove foreign substances from the body.

4. Rinse the salted loach with 20 liters of water for 10 minutes three times to remove the seaweed to complete the washing process.

B. Loach of Loach Steaming

     In the present invention, the effect of the herb on the off-flavor removal of loach was tested by adding the herb at the steaming stage. That is, in the steaming step, 50 g of dried herb per 5 L of water was added to steam 10 kg of washed loach for 1 hour with steam containing herbs, and then dried by hot air to obtain powder. Dry herbs used rosemary, peppermint, lemon verbena, lemon balm, oregano and basil. The sensory test of taste and aroma of the loach was prepared. The sensory test consisted of 10 university students, 5 graduate students, and 5 professors. In other words, a grade of 1 to 5 points was selected for the overall acceptability, and a score was given from very bad (1 point) to very good (5 points). Table 2 shows the sensory test results.

[Table 2] Sensory test results for the addition of herbs in the steaming stage

Steaming
Used herbs Not used Rosemary Peppermint Lemon verbena Lemon balm oregano basil Symbol 60 85 75 63 68 65 72

   The results of sensory evaluation showed that the preference increased with the addition of herbs during steaming, the highest with the addition of rosemary, and the relatively good preference with the peppermint and basil.

   From the above results, this study used the method of adding rosemary when steaming loach.

C. Preparation of Loach Fish Cake

1. Materials and Experimental Methods

In the present invention, steamed loach, which was boned instead of meat paste, was used, and the mass including the water content was used as the added amount. The material of loach fish paste was prepared according to the general fish paste blending ratio of Company A shown in the blending ratio of [Table 3].

     In the bending test of the fish paste, the fish paste sample was cut into 3 mm thickness and displayed as the degree of rupture when the fish paste was folded. Fold in four layers to prevent cracking, AA, fold in two layers to avoid cracking, A, fold in two layers to crack less than half, B, fold in two layers to crack the whole, C, and fold in two layers It was evaluated as D when ruptured.

     The sensory test consisted of 10 college students, 5 graduate students, and 5 professors. In other words, a grade of 1 to 5 points was selected for the overall taste, and the method was assigned to give a score from very bad (1 point) to very good (5 points).

[Table 3] Mixing ratio of general fish paste

Material name Meat paste flour Big head
Protein MSG Sugar D-
xylose Potassium Sorbate Salt water system ratio
(%) 43.00 9.50 4.00 0.25 1.50 0.20 0.10 1.05 40.40 100.00

2. Preparation of Loach-containing Fish Cake

Preparation of loach-containing fish paste was prepared according to the blending ratio of [Table 3]. Frozen steamed loach was mixed with fine slices at low speed using a mixer. While gradually increasing the number, the salt, soy protein, sugar, MSG, xylose, potassium sorbate, and flour were sequentially added according to the mixing ratio at 5 minute intervals, and mixed for 30 minutes while adding ice water. After mixing the raw materials were molded in a mold of 1cm in height, 9cm in length, 2.5cm in width and then fried for 1 minute 45 seconds in 160 ℃ oil and stored at 4 ℃.

3. Determination of Subsidiary Material of Loach Fish

In the sensory test conducted to compare the taste of commercial fish paste (Samho fish paste) and loach fish paste, the taste of loach fish paste was significantly reduced compared to Busan fish paste. This may be because loach has a stronger fishy taste and off-flavor than white fish.

   Therefore, the present invention was tested to determine the appropriate subsidiary ingredients for the skin of the skin used as a spice of chueotang, leek as a subsidiary material, and herbs which are local produce.

     Herbs were tested by adding powder and fresh leaves against peppermint, rosemary, basil, oregano and lemon balm. 5g (0.5%) was added for 1 kg of loach paste in the case of using the skin and powder, and 20g (2.0%) was added for the leek and the herb leaf. Table 4 shows the sensory test results for the prepared fish paste.

[Table 4] Preference of Fish Cakes Added with Subsidiary Ingredients

   If the additives are not added, the taste of loach fish paste is much less than that of commercial products. However, the preference increased with the addition of the subsidiary ingredients, and the preference increased with the addition of fresh leaves rather than powder. Among the fresh leaves, it was found that the preference increased with the addition of leek and peppermint.

4. Determination of Subsidiary Material of Loach Fish Paste

4-1. Single amount determination

The raw materials of the loach paste were determined by sensory tests with varying amounts of the epidermis powder, fresh leek leaves and fresh peppermint leaves. For this purpose, 1 g (0.1%), 3 g (0.3%), 5 g (0.5%), 8 g (0.8%) and 10 g (1.0%) were added to 1 kg of loach fish paste prepared according to [Table 3]. , Leek and peppermint green leaves were prepared by adding 10g (1.0%), 20g (2.0%), 30g (3.0%), 40g (4.0%) and 50g (5.0%) each. Table 4 shows the results.

[Table 4] Investigation of palatability according to the amount of single raw material added

   As shown in Table 4, the degree of preference gradually increased with the addition of zephyr, and the highest degree of preference was obtained when 8.0g was added. The addition of leek or peppermint increased the palatability, but when 30g or more was added, many deviations appeared according to the preferences of the examiners. Also, it was found that the highest palatability appeared when the leek was added.

4-2. Complex amount determination

The degree of preference when two or more sub-materials were added from the single addition amount of the sub- material determined by the above method was investigated. First, the preference when two sub-materials were added was investigated. That is, the basic dough was prepared by adding 8.0 g of zebra powder per 1 kg of loach fish cake, and the preference of the fish cake prepared by changing the addition amount of leek and peppermint raw leaves was investigated. Table 4 shows the results.

[Table 4] Preference of two sub-materials

  [Table 4] shows that the addition of leek and peppermint to the fish paste added with peeling was satisfactory when more than 20.0 g was added, and the degree of preference was higher when the leek was added than when fresh peppermint leaves were added. Higher.

   Next, we examined the acceptability of three subsidiary ingredients, which were added with 8.0g of ground skin powder and 20g of leek per 1 kg of loach paste, and the preference of fish paste prepared by varying the amount of peppermint raw leaves. Was investigated. Table 5 shows the results.

[Table 5] Investigation of palatability according to the amount of three sub-additives added

Table 5 shows that the preference increases with the addition of fresh peppermint leaves, and the highest preference appears when 10.0 g is added.

5. Determine loach composition

In order to enhance the flavor of loach fish paste, instead of adding three ingredients, the mix ratio was determined by adjusting loach and water content. Table 6 shows the basic formulation of loach fish paste.

[Table 6] Basic formulation of loach fish paste

The bending test values showing the flexibility of the fish cakes on the market are all AA. The loach fish cakes prepared according to the formulation of [Table 6] were AA, and there was no problem in the flexibility of the fish cake.

   The nutritional components of the loach paste were analyzed. [Table 7] shows the results of nutritional analysis of loach fish paste obtained from a certified testing institution.

TABLE 7

Inspection items result Calories (Kcal / 100g) 249 Moisture (g / 100g) 47.18 Ash (g / 100g) 4.71 Carbohydrate (g / 100g) 23.55 Crude Protein (g / 100g) 13.34 Crude fat (g / 100g) 11.22 Sodium (mg / 100g) 773.7624 Trans Fat (g / 100g) 0.0224 Sugars (g / 100g) 2.8458 Saturated fatty acid (g / 100g) 1.9754 Cholesterol (mg / 100g) 74.9827

   The main nutritional components of the loach fish paste thus obtained are shown in [Table 8] in comparison with the commercial products.

[Table 8] Comparison of Main Nutritional Components per 100g of Loach Fish and Commercial Fish Cake

In Table 8, calories per 100g and protein content were little different, but fat was reduced by 44%, and cholesterol levels, 17 known as the cause of adult disease, were reduced by 17 times. Therefore, loach fish cakes were found to contain much better nutritional ingredients than commercial fish cakes.

Claims (4)

As fish paste, Loach fish paste containing 35-45 parts by weight of steamed loach paste, 0.5-1.5 parts by weight of kelp powder, 1.0-3.0 parts by weight of leek, and 0.5-1.5 parts by weight of peppermint. The method of claim 1, The leek or peppermint loach, characterized in that the raw leaves. delete The method of claim 2, Bone steamed loach paste 40 parts by weight, wheat flour 9.5 parts, soy protein 4.0 parts, sugar 1.5 parts, D-Xylose 0.2 parts, potassium sorbate 0.1 parts, salt 1.05 parts, zephyr powder 0.8 parts Mudfish fish cake consisting of parts, leek leaves 2.0 parts by weight, peppermint fresh leaves 1.0 parts by weight and water 39.6 parts by weight.