KR101260382B1 - dried slices made of almost fishmeat - Google Patents
dried slices made of almost fishmeat Download PDFInfo
- Publication number
- KR101260382B1 KR101260382B1 KR1020110053285A KR20110053285A KR101260382B1 KR 101260382 B1 KR101260382 B1 KR 101260382B1 KR 1020110053285 A KR1020110053285 A KR 1020110053285A KR 20110053285 A KR20110053285 A KR 20110053285A KR 101260382 B1 KR101260382 B1 KR 101260382B1
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- South Korea
- Prior art keywords
- fish
- meat
- weight
- step process
- fish meat
- Prior art date
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/23—Apiaceae or Umbelliferae (Carrot family), e.g. dill, chervil, coriander or cumin
- A61K36/235—Foeniculum (fennel)
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/054—Sorbic acid
Abstract
본 발명은 생선어육을 주원료로 한 어포에 과한 것으로 구체적으로는 각종 생선중에서 선택되는 하나 이상의 생선을 선택하여 어육만을 얻고 이를 회양수용액에서 열처리하여 비린내를 제거하고 탈수하여 소편이나 입자로 세절한 어육에 소맥분을 포함한 고물류분말, 근체류, 야채류, 육류의 세절편 또는 마세물 중에서 선택되는 영양강화, 발포제(팽창제), 천연항산화제, 폴리올, 항균제, 효소제를 첨가한 어포조성물을 교반하여 균질화시킨 다음 온도 5~10℃, 1~2일간 숙성시킨 다음 일정형태로 성형하고 열처리로 살균 및 건조해서 되는 생선어육을 주원료로 한 어포에 관한 것이다.The present invention is in excess of the eopo that fish fish meat as the main raw material, specifically, by selecting one or more fish selected from various fish to obtain only the fish meat, heat-treat it in a saponification solution to remove fishy and dehydrated into small pieces or fish meat Agitated and homogenized by adding nutritious fortification, foaming agent (expansive agent), natural antioxidant, polyol, antibacterial agent, and enzyme agent selected from high-grain powder including wheat flour, root meat, vegetables, meat slices or mash. The present invention relates to a fish poultry whose main raw material is fish fish meat which is aged at a temperature of 5 to 10 ° C. for 1 to 2 days, then molded into a certain form, sterilized and dried by heat treatment.
Description
본 발명은 생선어육을 주원료로 한 어포에 과한 것으로 구체적으로는 각종 생선중에서 선택되는 하나 이상의 생선을 선택하여 어육만을 얻고 이를 회양수용액에서 열처리하여 비린내를 제거하고 탈수하여 소편이나 입자로 세절한 어육에 소맥분을 포함한 고물류분말, 근체류, 야채류, 육류의 세절편 또는 마세물 중에서 선택되는 영양강화, 발포제(팽창제), 천연항산화제, 폴리올, 항균제, 효소제를 첨가한 어포조성물을 교반하여 균질화시킨 다음 온도 5~10℃, 2~3일간 숙성시킨 다음 일정형태로 성형하고 열처리로 살균 및 건조해서 되는 생선어육을 주원료로 한 어포에 관한 것이다.
The present invention is in excess of the eopo that fish fish meat as the main raw material, specifically, by selecting one or more fish selected from various fish to obtain only the fish meat, heat-treat it in a saponification solution to remove fishy and dehydrated into small pieces or fish meat Agitated and homogenized by adding nutritious fortification, foaming agent (expansive agent), natural antioxidant, polyol, antibacterial agent, and enzyme agent selected from high-grain powder including wheat flour, root meat, vegetables, meat slices or mash. The present invention relates to a fish poultry whose main raw material is fish fish meat which is aged at a temperature of 5 to 10 ° C. for 2 to 3 days and then molded into a certain form, sterilized and dried by heat treatment.
현재 일반적으로 알려진 어포라 함은 비늘, 내장 및 지느러미 등을 제거한 통마리생선을 천연건조와 동시에 숙성하거나 열가공처리로 얻어진 어포들로서 쥐포, 한치포, 오징어포, 대구포, 연어포, 문어포, 가오리포를 비롯한 그밖의 어포들로서 주로 술안주, 간식, 반찬 등으로 이용하고 있다.Commonly known eopo is eopo that is obtained by aging the whole fish without scales, intestines, and fins and drying it at the same time as natural drying or by heat processing, such as ratpo, hanchipo, squidpo, codfish, salmon pho, octopus Poe and other poems are mainly used as snacks, snacks, and side dishes.
이와 같은 어포들은 대부분이 자연건조공정을 거치므로서 육질이 단단하여 노인들이나 치아가 불실한 경우 섭취하기에 어려움이 있고 생선에 따라 비린내와 숙성에 따른 특유의 냄새가 동반하게 된다. 숙성과정에서 발생하는 어포의 특유의 냄새는 대부분의 국내인들의 경우 숙성에 따른 특유의 냄새 즉, 오징어 숙성에 따른 냄새, 과메기 냄새 등을 즐겨서 선호하는 이도 있지만 냄새가 심하면 내국인들도 기피하는 경우가 많고 특히 외국인들은 대분이 싫어한다 하므로서 섭취하기에 보다 부드럽고 숙성에 따른 냄새를 지나치지 않도록 조절할 수 있고 지금까지 어포로 가공되지 않았던 생선까지도 이용할 수 있으며 영양적인 차원과 보존차원에서 가일층 향상된 어포를 제공하고져 한다.Most of these vesicles go through the natural drying process, so the meat quality is hard to eat when the elderly or the teeth are unsatisfactory, and depending on the fish is accompanied by a distinctive smell of fishy and ripening. The peculiar smell of eopo that occurs during the ripening process is that most Koreans prefer to enjoy the peculiar smell of ripening, that is, the smell of squid ripening, and the squid smell. Many foreigners especially hate it, so it is softer to eat and can be adjusted so as not to pass the odor of ripening, and even fish that has not been processed into fisheries can be used. do.
어육을 이용한 종래의 가공식품을 알아보면, 최근 등푸른생선이 영양학적으로 불포화지방산이 다량으로 함유되어 있고 인체에 유익한 EPA, DAA의 각종 영양소로 성인병에 효과가 있는 건강식품으로 회자되고 있으며 더욱이 저렴한 가격으로 구입할 수 있는 생선으로서 서민층에서 이용이 용이하고 면류로서 국수, 라면에 이용하는 연구가 활발하다.If you look at the conventional processed foods using fish meat, the recent blue-green fish contains a large amount of nutritionally unsaturated fatty acids and is known as a health food that is effective in adult diseases with various nutrients of EPA and DAA, which are beneficial to the human body. As a fish that can be purchased as a fish, it is easy to use in the common people, and research is being used for noodles and ramen as noodles.
그 예로서 국내공개특허공보(공개번호 제1998-68011호)의 우동면의 제조방법,As an example, a method for manufacturing udon noodles of Korean Laid-Open Patent Publication (Publication No. 1998-68011),
국내공개특허공보(등록번호 제1998-16925호)의 국수의 제조방법,Manufacturing method of noodles of domestic patent publication (Registration No. 1998-16925),
국내등록특허공보(등록번호 제381721호)의 생선라면 및 그 제조방법,Fish ramen and method for manufacturing the same, registered in Korea Patent No. 381721,
국내공개특허공보(등록번호 제2001-88711호)의 생선라면 및 그 제조방법,Fish ramen and method for manufacturing the same in Korea Patent Publication (Registration No. 2001-88711),
국내공개특허공보(등록번호 제1991-7445호)의 등푸른 생선살국수의 제조방법들이 소개되고 있다.The method of manufacturing the blue-salted fish noodles in Korean Patent Application Publication No. 1991-7445 has been introduced.
이상의 면류 제품들은 생선육을 면류에 적용하여 면발을 성형해야 하므로서 비만을 유도할 수 있은 소맥분이나 곡물가루의 함량비율이 높고 또한 생선라면일 경우에는 식용유에서 튀기는 공정을 피할 수 없으므로 등푸른생선에 함유된 다량의 지방과 튀김유의 산화에 의한 과산화지질이 생성되어 건강에는 이롭지 못하다.Since the noodle products need to be made with noodle to apply fish meat to noodle, it has a high content of wheat flour or grain flour which can induce obesity, and in the case of fish ramen, the process of frying in cooking oil cannot be avoided. Lipid peroxide is produced by the oxidation of a large amount of fat and fried oil, which is not good for health.
또한 본원발명과 직접관련이 있는 어육을 이용한 어포에 관한 종래기술을 알아보면, 국내공개특허공보(공개번호 제2003-29775호)에 "건어포 제조방법 및 가공시스템"에 관한 기술이 개시되어 있으며 기술의 내용은 명태어육 92%에 식염 1%, 설탕 3%, 감미료 1%, 조미료 1%, 전분 2%의 첨가물을 혼합하여 성형하고 건조한 어포 표면에 땅콩가루, 깨, 김가루, 고춧가루 중 하나를 뿌린후 80℃의 열판프레스로 가압과 동시에 열처리하여 일정크기로 절단하는 어포의 제조방법과 그 장치에 관한 내용이라 할 수 있다.In addition, when looking at the prior art related to the fishery using fish meat that is directly related to the present invention, a technique related to the "Dryfish manufacturing method and processing system" is disclosed in Korean Patent Publication (Publication No. 2003-29775) The technology consists of 92% of pollock, 1% of salt, 3% of sugar, 1% of sweetener, 1% of seasoning, and 2% of starch, and is made of peanut powder, sesame, laver powder, and red pepper powder on the surface of dried fish. After spraying and heat treatment at 80 ℃ hot plate press at the same time heat treatment can be referred to the contents of the fabrication method and apparatus for cutting to a certain size.
상기와 같이 생선육을 그대로 가압하여 건포를 제조할 경우에는 생선조직에 호화된 전분의 침투와 특히 고압프레스 가압으로 생선조직이 딱딱하게되어 식감이 부드럽지 못하다.When the fish meat is pressurized as described above to produce raisins, the fish tissue is hardened by the penetration of luxury starch into the fish tissue and in particular by the high pressure press, the texture is not soft.
다른 종래의 기술로서 국내등록특허공보(등록번호 제642799호)에는 "어묵을 이용하여 제조된 어포 및 그 제조방법"이 개시되어 있다.As another conventional technology, Korean Patent Publication (No. 642799) discloses "Foam prepared using fish paste and its manufacturing method".
기술의 내용인즉, 해동한 연육에 소금, 조미료, 소맥분을 첨가한 배합물을 다양한 형태로 성형하고 성형물을 온도 140~165℃의 고온에서 식용유로 튀기거나 증숙하여 표면층의 식용유를 탈유시키고 냉각하여서된 어묵을 건조하여 수분함량 20~50% 되도록 한것을 배소한 다음 건조 및 배소에 의하여 줄어든 성형물을 압축하여 본래의 크기로 복원하기 위해 압착하는 방법으로 얻어진 어포 및 그 제조방법에 관한 것이다. 이와 같은 어포는 고온열처리로 생선의 단백질이 응고되어 어포특유의 맛을 구현할 수 없으며 어육을 튀긴것에 불과하다 할 수 있고 고온에서 식용유에 튀김하므로서 식용유의 산화에 의한 과산화지질이 생성되어 식감을 저하시킬 수 있고 건강에도 해로울 수 있으며 보존기간도 짧을 수밖에 없다.It is a technique, that is, a fish paste prepared by defrosting and steaming the mixture of the thawed meat with salt, seasoning, and wheat flour in various forms, and frying or steaming the molding with cooking oil at a high temperature of 140-165 ° C. It relates to a foam and a method for producing the same, which is obtained by the method of drying and roasting to make the water content 20 to 50% and then compressing the molded article reduced by drying and roasting to restore the original size. Such foams can not be embodied by the high-temperature heat treatment of the fish protein coagulation, and can not be the only taste of fish poultry, but fried fish meat, and fried in cooking oil at high temperatures to produce lipid peroxide due to the oxidation of cooking oil to reduce the texture It can be harmful to your health, and its shelf life is short.
그밖에 어육을 튀기면 고온에서 단백질이 응고하여 탄성을 갖게된 상태에서 압착할때는 늘어나나 압착력을 제거하면 원상복귀성을 갖게되는 성질을 갖게되고 지나치게 압착하면 파열되어 파단된다. In addition, if the fish meat is fried, the protein is solidified at high temperature and elasticity is increased in the compressed state, but if the pressed force is removed, it has the property of regaining its originality.
그밖에 종래기술로서 국내등록특허공보(등록번호 제47387호)에는 "혼합어포 및 그 제조방법"이 게시되어 있다. 기술의 구성은 쥐치, 화살오징어를 포함하는 오징어, 명태, 꽁치, 가오리, 한치 중에서 선택되는 2이상의 어육 10중량부에 조미액 1~10중량부의 비로 첨가하여 20~40분간 배합하여 0~5℃에서 5~10일정도 숙성시킨 다음 일정형태로 성형한 성형물을 수분함량 30~50%되도록 자연건조하여 어육의 수분함량 10~15%가 되도록 건조시킨 혼합어포 및 그 제조방법이라 할 수 있으며 조미액은 설탕 66~80중량%, 조미료 0.8~4중량%, 합성보존료 0.4~2중량%로 조성된 조미액이다.In addition, as a conventional technology, a domestic mixed patent publication (Reg. No. 47387) discloses "mixed foam and its manufacturing method". The composition of the technology is added to 10 parts by weight of two or more fish selected from squid, pollack, saury, stingray, including cuttlefish and sago squid in a ratio of 1 to 10 parts by weight of seasoning solution, and mix for 20 to 40 minutes at 0-5 ° C. After 5 to 10 days of aging, the molded product molded to a certain shape is dried naturally to have a water content of 30 to 50% and dried to have a water content of 10 to 15% of fish meat. It is seasoning liquid composed of 66 ~ 80% by weight, seasoning 0.8 ~ 4% by weight and synthetic preservative 0.4 ~ 2% by weight.
상기 발명은 우선 어육과 조미액의 배합 최대비율을 비교하면 1:1이라 할 수 있으며 어육과 설탕을 포함한 감미료의 배합중량 비율이 1:0.86이라 할 수 있어 정제염 6~10중량%와 함께 변질방지나 방부기능은 충분히 달성할 수 있다고 생각되나 엄청난량의 설탕을 포함하는 감미료에 의하여 개개이 어육특유의 풍미가 상실되어 사라져 버릴 수 있고 더욱이 어육의 2차 수분건조단계에서 수분함량 10~15%이고 보면 설탕, 감미료, 정제염의 물에 대한 포화농도를 감안할때 설탕, 감미료, 정제염의 많은 결정이 석출하여 다량의 결정입자들이 생성하게 되어 탈리된 상태로 어포주위에 남게되어 어육에서 추구하는 풍미는 물론 상품성을 상실하게 된다.
The invention can be said to be 1: 1 when comparing the maximum ratio of fish meat and seasoning solution, and the weight ratio of sweetener including fish meat and sugar can be 1: 0.86. The antiseptic function is thought to be fully achieved, but the sweetness that contains a huge amount of sugar can cause the individual flavor of fish meat to be lost and disappear.In addition, the water content is 10-15% in the second moisture drying stage of fish meat. Considering the saturation concentration of sweeteners and refined salts in water, many crystals of sugar, sweeteners and refined salts are precipitated and a large amount of crystal grains are formed, leaving them around the pore in a detached state, and not only the flavors pursued in fish meat It is lost.
다종의 어육 중에서 선택한 하나 이상의 어육을 선택하고 여기에 소맥분을 포함한 곡물분말 그리고 야채류, 근체류, 육류 중에서 선택되는 하나 이상의 보조영양소를 첨가하므로서 복합적인 영양성분이 부여되고 팽창제 천연항산화제, 폴리올, 항균제 및 효소의 첨가 및 숙성과정을 통하여 부드러운 식감과 우수한 소화성 및 풍미를 가지고 있으며 회향처리와 천연항산화제의 첨가로 비린내가 없고 장기보존성이 부여된 어육을 주원료로 하는 어포를 제공함에 있다.
Selecting one or more fish meats from a variety of fish meats and adding them to cereal powders, including wheat flour, and one or more auxiliary nutrients selected from vegetables, roots, and meats, giving complex nutrients and expanding natural antioxidants, polyols, and antimicrobials. And through the addition and aging process of the enzyme has a soft texture, excellent digestibility and flavor, and by providing a fennel treatment and natural antioxidants fish fish that is not fishy and endowed with long-term preservation is provided as a main raw material.
다종의 생선 중에서 선택한 하나 이상의 생선에서 어육만을 채취하여 35~45℃의 회향수용액에 60~90분간 침지하여 비린내를 제거하고 탈수하여 소편이나 소입자로 가공한 어육에 소맥분을 포함한 곡물분말 그리고 야채류, 근체류, 육류 중에서 선택되는 하나 이상의 영양강화제, 발포제(팽창제), 항균제, 천연항산화제, 폴리올류 및 효소를 첨가한 어포조성물을 교반하여 균질화시킨 다음 온도 5~10℃에서 2~3일 숙성시킨 다음 일정형태로 성형해서 70~80℃에서 살균 및 건조처리해서 되는 생선어육을 주원료로 한 어포를 제공하므로서 본 발명의 목적을 달성할 수 있었다.
Fish meat is collected from one or more selected fish from a variety of fish, immersed in a fennel solution at 35-45 ° C for 60 to 90 minutes to remove fishy smells, and dehydrated. One or more nutrient enhancers, foaming agents (expanding agents), antibacterial agents, natural antioxidants, polyols, and enzymes added with enzymes selected from muscles and meats are stirred and homogenized, followed by aging for 2-3 days at a temperature of 5 to 10 ° C. The object of the present invention was achieved by providing a foam containing fish fish meat as a main raw material, which was molded into a certain form and sterilized and dried at 70 to 80 ° C.
본 발명에 의한 어포는 선택할 수 있는 종류가 광범위하며 생선의 영양소가 풍부하며 부드러운 식감 및 어포특유의 풍미를 보유하고 있으며 비린내를 발생하지 않고 우수한 소화성과 장기 보존성이 부여된 어포라 할 수 있다.
The pore according to the present invention has a wide range of types to choose from, it is rich in nutrients of fish, possesses a soft texture and peculiar flavor, and can be said to be a pore endowed with excellent digestibility and long-term preservation without generating fishy smell.
발명의 목적에서와 같이 어포를 제조함에 있어서, 비린내가 없고 다양한 영양성분을 보유하며 유연하면서 우수한 소화성과 생선특유의 풍미를 유지함과 동시에 장기 보존성을 갖는 어육을 주원료로 한 어포에 관한 것으로 이의 제조방법을 공정별로 설명하면,In the manufacture of fishery as in the object of the invention, it relates to a fishery containing fish meat as a main raw material without fishy, retaining various nutrients, flexible, excellent digestibility and fish-flavored flavor and long-term preservation If you describe by process,
각종 생선중에서 선택한 하나 이상의 생선을 선택하여 어육만을 채취하여 온도 35~45℃로 유지된 회향추출액에 60~90분간 침지하여 저어주면서 비린내를 제거하는 1단계 공정,One step process of removing fishy fish by selecting one or more selected fish from various fishes and collecting only fish meat, immersing in fennel extract maintained at temperature 35 ~ 45 ℃ for 60 ~ 90 minutes, stirring
비린내를 제거한 어육을 원심분리기로 수분함량 40~50%로 탈수하는 2단계 공정,Two-step process of dewatering fish meat from fishy smell by centrifuge with water content of 40-50%,
탈수한 어육을 소편 또는 입자로 세절하는 3단계 공정,A three-step process of cutting the dehydrated fish into pieces or particles,
세절한 어육 75~85중량부에 정백당 8~10중량부, 곡물분말 7~8중량부, 정제염 1.5~2중량부, 야채류, 근체류, 육류 중에서 선택되는 하나 이상의 영양강화제 3~4중량부, 항산화제 0.5~1중량부, 폴리올류 0.2~0.4중량부, 항균제 0.1~0.3중량부, 팽창제 0.1~0.2중량부 및 효소제 0.05~0.1중량부를 첨가하여 1시간 교반하여 어포조성물을 조정하는 4단계 공정,75 to 85 parts of finely cut fish meat, 8 to 10 parts by weight per white, 7 to 8 parts by weight of grain powder, 1.5 to 2 parts by weight of refined salt, 3 to 4 parts by weight of one or more nutrient enhancers selected from vegetables, roots and meat, Four-step process of adjusting the pore composition by adding 0.5-1 part by weight of antioxidant, 0.2-0.4 part by weight of polyol, 0.1-0.3 part by weight of antibacterial agent, 0.1-0.2 part by weight of swelling agent and 0.05-0.1 part by weight of enzyme, and stirring for 1 hour. ,
어포조성물을 온도 5~10℃로 유지한 상태에서 2~3일간 숙성시키는 5단계 공정,5-step process of aging the foam composition at a temperature of 5 ~ 10 ℃ for 2-3 days,
숙성된 어포조성물로 일정한 형태의 어포를 성형하는 6단계 공정,6-step process of forming a certain type of foam by using a matured foam composition,
성형한 어포를 온도 70~80℃로 유지하여 5분간 살균처리하고 상온에서 수분함량 15~20%로 건조하는 7단계 공정으로 처리된 생선어육을 주원료로 한 어포라 할 수 있다.Maintaining the formed fish-foam at a temperature of 70 ~ 80 ℃ sterilization for 5 minutes and dried in a seven-step process of drying to 15-20% moisture at room temperature as a main raw material.
상기 어포제조공정에서 회향추출액은 정수 95~97wt%에 회향열매 3~5wt%를 첨가하여 80~90℃ 온도에서 2~3시간 추출한 추출액이라 할 수 있으며, 회향은 발향성물질로서 향취가 좋고 용출온도가 20~30℃로 아주 낮아 추출이 용이하며 회향으로 처리한 음식은 잘 상하지 않는 것이 특징이라 할 수 있으며 예로부터 상한 음식에 회향을 첨가하면 본래의 맛으로 복원된다는 말이 구전되고 있다. 이는 회향이 탈취성이 있어 상한 음식에서 발생되는 악취와 함께 증발되는 것으로 사료된다. 그밖에도 동의의학에서는 건위소화제로서 널리 사용되고 있다.The fennel extract in the preparation of the vesicles can be referred to as the extract extracted from 2 ~ 3 hours at 80 ~ 90 ℃ temperature by adding fennel fruit 3 ~ 5wt% to the purified water 95 ~ 97wt%, the fennel is a fragrance substance, good smell and eluted The temperature is very low to 20 ~ 30 ℃ easy to extract and the food treated with fennel can be characterized as not bad. Since the addition of fennel to the spoiled food has been said to restore the original taste. It is thought that the fennel is deodorant and evaporates with the odor generated from spoiled food. In addition, it is widely used as a fire extinguishing agent in motion medicine.
또한 4단계 공정에서 곡물분말은 밀가루와 기타곡물분말로서 소맥분과 기타곡물분말의 배합비는 3:2로 하는 것이 바람직하다. 소맥분에는 소맥분중에 함유되어 있는 글루텐(gluten)이 있고 이 글루텐은 글리디안(glidian)과 글루테닌(glutenin)의 2종류의 단백질로 구성되어 있으며 특히 글리테닌은 수분을 흡수하여 팽윤하여 점성을 나타내면서 접착결합력을 갖게되나 기타곡물분말로 사용되는 쌀, 찹쌀, 옥수수, 보리, 조, 수수, 귀리 등의 생분말은 대부분이 전분으로 글루텐성분이 빈약하다 할 수 있으므로 이와 같은 분말은 접착력과 결합력이 약하다 하므로서 증자하므로서 전분이 호화전분(α화전분)되어 점성과 결합력을 갖게되므로서 증자하여 건조시킨분말로 사용하면 점성과 결합력을 갖게되므로서 증자하여 얻어진 분말을 사용한다.In the four-step process, the grain powder is flour and other grain powder, and the mixing ratio of wheat flour and other grain powder is preferably 3: 2. Wheat flour contains gluten in wheat flour, which is composed of two kinds of proteins, glidian and glutenin. Glythenin absorbs moisture, swells, and becomes viscous. Although it has binding strength, most of the raw powders such as rice, glutinous rice, corn, barley, crude, sorghum and oats, which are used as other grain powder, can be said to have poor gluten content as starch, so such powder has weak adhesion and binding strength. When the starch is added to the gelatinized starch (α starch) to increase viscosity, it is viscous and cohesive. When the powder is dried and used, the powder obtained by increasing the coke is used.
이 공정에서 사용되는 야채류로서는 시금치, 배추, 갓, 미나리, 호박, 피망, 쑥갓, 양배추, 오이, 유체, 그밖에 산나물 등을 사용하고 근체류로서는 고구마, 감자, 우엉, 더덕, 마, 칡 등을 사용할 수 있으며, 육류로서는 쇠고기, 돼지고기, 양고기, 닭고기, 오리고기, 염소, 양, 사슴, 그밖에 식용가능한 육류를 사용할 수 있다.Vegetables used in this process include spinach, Chinese cabbage, mustard, parsley, zucchini, bell pepper, garland chrysanthemum, cabbage, cucumber, fluid, and other wild vegetables. Root potatoes include potato, potato, burdock, deodeok, hemp, 칡. As meat, beef, pork, lamb, chicken, duck, goat, sheep, deer, and other edible meat may be used.
항산화제로서는 천연항산화제를 사용하며 고추의 에테르추출액, 소맥배아 고시폴(gossypol), 세사몰(sesamol), 레시틴(lecitin), 세파린(cephalin), 연근분말 중에서 선택되는 하나 이상의 항산화제를 사용하게 된다. 이와 같은 항산화제의 기작은 일반적으로 식용유지 또는 지방기질의 자동산화 과정중의 과산화물생성과정에서 항산화제자체가 안정된 라디칼이 되어 유지나 지방의 과산화물 생성과정의 초기반응에서 매우 불안정하고 반응성이 매우 강한 활성라디칼을 제거하므로 과산화물의 생성속도를 억제하는 것으로 알려지고 있다. 따라서 자동산화의 본질은 라디칼반응이며 초기반응에서 여러가지 원인에 의해서 형성된 라디칼이 곧바로 연쇄반응에 들어가기 때문에 식용유지나 지방질이 많은 생선의 산패를 효과적으로 억제하는 것과 이 초기반응의 억제는 활성라디칼의 형성을 억제하는 일과 활성라디칼이 생성되더라도 이 활성라디칼 상호반응을 통하여 어떤 안정된 라디칼로 전환시키는 것이라고 알려져 있다 하므로서 상기와 같은 항산화제를 사용시 어포의 장기보존성을 기대할 수 있다.As antioxidants, natural antioxidants are used and at least one antioxidant selected from red pepper ether extract, gossypol, sesamol, lecitin, cephalin, lotus root powder Done. Such mechanisms of antioxidants are generally highly unstable and highly reactive in the initial reactions of fats and oils or the formation of fat peroxides. It is known to suppress the formation rate of peroxides by removing radicals. Therefore, the essence of automatic oxidation is radical reaction, and since radicals formed by various causes in the initial reaction immediately enter the chain reaction, effectively suppressing rancidity of edible fat or fatty fish, and inhibition of this initial reaction inhibit the formation of active radicals. Even if the active radicals are produced, it is known that the radicals are converted into certain stable radicals through the interaction of the active radicals, and thus, long-term preservation of the follicles can be expected when the antioxidant is used.
또한 발포제(팽창제)로서는 무기성물질로서 탄산수소나트륨, 유기성물질로는 이스트(yeast)를 사용하므로서 어포조성물의 교반과정 즉 조성과정이나 숙성과정에서 양쪽 공히 탄산가스를 발생시키므로서 어포조성물의 조직을 팽창시키게되어 어포육질에 유연성을 부여하게 된다.In addition, as the blowing agent (swelling agent), sodium hydrogen carbonate is used as the inorganic substance and yeast is used as the organic substance, so that carbon dioxide is generated both during the stirring process, that is, during the composition or the aging process, to form the tissue of the foam composition. Swelling gives flexibility to fish meat.
그리고 효소제로 첨가되는 효소는 아밀라제(amylase)와 프로테아제(protese)를 동일량으로 첨가하며 아밀라제는 소맥분 곡물분말에 함유된 다당류를 가수분해하는 효소로서 녹말이나 글리코겐과 같이 α-결합의 글루코스로 되어 있는 다당과작용한다. 또한 녹말은 가수분해하여 말토스를 생성하므로 소화작용에 있어 꼭 필요하다. 또한 아밀라제는 녹말을 완전히 가수분해하여 포도당(글루코스)으로 변화시키기도 한다.The enzyme added as an enzyme adds amylase and protease in the same amount, and amylase is an enzyme that hydrolyzes the polysaccharides contained in the wheat flour powder. It is composed of α-linked glucose such as starch or glycogen. Works with polysaccharides In addition, starch is hydrolyzed to produce maltose, so it is necessary for digestion. Amylase also completely hydrolyzes starch to glucose (glucose).
프로티아제는 어포조성물중 특히 어육 및 육류의 단백질과 펩티드결합을 가수분해하는 효소로 분해양식에 의하여 엑소펩티다제(exopeptidase)와 엔도펩티다아제(endopeptidase)로 나눌 수 있고 엑소펩티아제는 펩티드사슬의 말단에만 작용하여 아미노산을 차례로 유리시킨다 하므로서 어포에 풍미를 향향시킬 수 있으며 섭취시 소화가 잘된다.Proteases are enzymes that hydrolyze protein and peptide bonds in fish and meat, and can be divided into exopeptidase and endopeptidase by digestion mode. By acting only at the end of the amino acid in turn to release the flavor to the fish can be flavored and digested well when ingested.
이상에서와 같이 발포제의 사용과 효소의 작용에 의하여 어포에 유연성을 부여하는 상승효과가 있으며 풍미를 향상시킨다. As described above, there is a synergistic effect of imparting flexibility to the fishery by the use of a blowing agent and an enzyme, and improves flavor.
항균제로서는 소르빈산의 Ca, Na, K 염류로서 항균작용의 기작은 소르빈산의 염류는 미생물포자의 발아와 성장과정을 억제하므로서 미생물 생식세포의 증식을 방지하게 되거나 미생물 세포내 효소계기능을 저해하므로서 정상적인 미생물생육을 억제하게되는 기작이라 할 수 있으며, pH6.0에서 0.04% 소디움솔베이트(sodium sorbate)는 Bacillus속의 포자발아를 억제하고 0.15~0.2% 소디움솔베이트는 clostridium botulirum 포자발아를 억제하므로서 항균작용을 갖게된다.As an antibacterial agent, Ca, Na, K salts of sorbic acid, the mechanism of antibacterial action is that sorbic acid salts prevent germination and growth process of microorganism spores, thereby preventing the growth of microbial germ cells or inhibiting enzyme function in microbial cells. In this case, 0.04% sodium sorbate inhibits spore germination of Bacillus genus and 0.15 ~ 0.2% sodium sorbate inhibits spore germination by clostridium botulirum. .
폴리올(polyol류)로는 리비톨(ribitol), 솔비톨(solbitol), 만니톨(manitol)을 사용하며 이와 같은 폴리올류는 지용성탄화수소의 유도체로 식품제조에 널리 사용되는 가공보조제로 가공중 첨가하여 여러가지 물성을 조절하므로서 식품의 품질을 향상시키는데 기여하는 식품첨가물의 일종이라 할 수 있다. 주로 결정화조절, 보형성, 숙성시에 안전성증가, 점도, 조직, 저장성, 용해성, 보수성 등에 영향을 미치므로 가공공정에서는 매우 중요한 기능을 수행하게 된다.As polyols, ribitol, sorbitol, and mannitol are used. These polyols are derivatives of fat-soluble hydrocarbons. They are added during processing as processing aids widely used in food manufacturing. It is a kind of food additive that contributes to improving the quality of food by controlling it. It mainly affects the stability, viscosity, structure, storage, solubility and water retention during crystallization control, shape formation, and aging.
상기 리비톨류는 식물에 존재하며 솔비톨은 사과, 체리 등 과일류에 존재하며 만니톨은 식물추출물에서 얻어진다 하므로서 여기에서 사용되는 폴리올들은 천연폴리올이라 할 수 있다.The ribitol is present in plants, sorbitol is present in fruits such as apples and cherries, and mannitol is obtained from plant extracts, so the polyols used herein may be referred to as natural polyols.
특히 어포는 수분이 건조하면 쉽게 딱딱해지기 쉬우므로 항상 일정한 수분을 유지하므로서 어포에 습윤성을 부여하며 감미도 부여하게 된다.In particular, the foam is easy to harden when the moisture is dry, thereby maintaining wetness at all times, thereby providing wettability and sweetness to the foam.
또한 어포조성물의 숙성시에도 안정성을 증가시키고 저장성도 향상시킨다.It also increases stability and improves shelf life during maturation of the pore composition.
또한 본 발명 어포제조공정에서의 조건을 검토하건데,In addition, the conditions of the present invention,
1단계 공정의 어육의 비린내제거공정에서 회향추출액이 온도를 45℃이상으로 승온시켜서 처리하면 영양소가 파괴될 수 있고 단백질의 응고가 발생할 수 있으며 응고된 단백질이 어육으로서는 어포를 제조할 수 없으며 온도 35℃이하로 처리하면 비린내제거에 오랜 시간이 소요되며 비린내 제거효과가 크게 떨어진다.In the fishy deodorization process of fish meat in the first step, fennel extract can be treated by raising the temperature above 45 ℃, nutrients can be destroyed, protein coagulation can occur. If it is treated below ℃, it takes a long time to get rid of fishy, and the effect of fishy removal is greatly reduced.
2단계 공정에서의 수분함량은 3단계 공정에서 첨가되는 어포조성물을 조성하기에 적량의 수분이며 또한 숙성단계를 거쳐 어포성형에 적합한 점도를 얻을 수 있는 수분량이라 할 수 있다.The water content in the two-step process is an appropriate amount of water to form the foam composition to be added in the three-step process, and can be said to be the amount of moisture to obtain a viscosity suitable for forming the foam through the aging step.
또한 어포조성물에 있어서 어포의 사용량은 어포고유의 풍미를 가질 수 있는 량에 해당하며 상기에서 한정된 량을 초과하면 소맥분을 포함한 곡물분말이 감소되어 전체조성물을 접착결합시키기에 어려움이 있고 성형성이 좋지않아 상품성을 떨어뜨린다. 그리고 영양강화제 역시 많은량을 사용하면 이 역시 성형성에 문제점을 발생시킨다.In addition, the amount of follicles used in the pore composition corresponds to the amount that can have the unique flavor of the pore. If the amount exceeds the above-mentioned amount, grain powder including wheat flour is reduced, making it difficult to adhesively bond the whole composition and have good moldability. Do not reduce the merchandise. In addition, the use of a large amount of nutritional enhancer also causes problems in formability.
그밖에 첨가물의 첨가비율은 우리나라의 식품위생법에 근거한 식품첨가물지정 및 규격기준에서 정하는 식품첨가물과 규격기준에 맞는 첨가물로서 첨가량은 첨가량 기준 이내에서 어포에 적용하여 각 첨가물의 기능을 효율적으로 발휘할 수 있도록 한정한 첨가비라 할 수 있다.In addition, the addition ratio of additives is defined as food additives based on the food hygiene law of Korea and standard additives that meet the standard standards.The amount of additives is limited to the function of each additive efficiently by applying to the follicles within the standard. It can be said that the addition cost.
Claims (6)
비린내를 제거한 어육을 원심분리기로 수분함량 40~50%로 탈수하는 2단계 공정,
탈수한 어육을 소편 또는 입자로 세절하는 3단계 공정,
세절한 어육 75~85중량부에 정백당 8~10중량부, 곡물분말 7~8중량부, 정제염 1.5~2중량부, 야채류, 근채류, 육류 중에서 선택되는 하나 이상의 영양강화제 3~4중량부, 항산화제 0.5~1중량부, 폴리올류 0.2~0.4중량부, 항균제 0.1~0.3중량부, 팽창제 0.1~0.2중량부 및 효소제 0.05~0.1중량부를 첨가하여 1시간 교반하여 어포조성물을 조성하는 4단계 공정,
어포조성물을 온도 5~10℃로 유지한 상태에서 2~3일간 숙성시키는 5단계 공정,
숙성된 어포조성물로 일정한 형태의 어포를 성형하는 6단계 공정,
성형한 어포를 온도 70~80℃로 유지하여 5분간 유지하여 살균처리하고 상온에서 수분함량 15~20%로 건조하는 7단계 공정으로 처리됨을 특징으로 하는 생선어육을 주원료로 한 어포.One step process of removing fishy fish by selecting one or more selected fish from various fishes and collecting only fish meat, immersing in fennel extract maintained at temperature 35 ~ 45 ℃ for 60 ~ 90 minutes, stirring
Two-step process of dewatering fish meat with fishy smell by centrifuge with water content of 40-50%,
A three-step process of cutting the dehydrated fish into pieces or particles,
75 to 85 parts of finely cut fish meat, 8 to 10 parts by weight per white, 7 to 8 parts by weight of grain powder, 1.5 to 2 parts by weight of refined salt, 3 to 4 parts by weight of one or more nutrition enhancers selected from vegetables, root vegetables and meat, antioxidant A four step process of adding 0.5 to 1 part by weight, polyols 0.2 to 0.4 part by weight, antibacterial agent 0.1 to 0.3 part by weight, expanding agent 0.1 to 0.2 part by weight, and enzyme agent 0.05 to 0.1 part by stirring for 1 hour to form a pore composition,
5-step process of aging the foam composition at a temperature of 5 ~ 10 ℃ for 2-3 days,
6-step process of forming a certain type of foam by using a matured foam composition,
Mainly used for fish fish meat, characterized in that it is treated in a seven-step process of maintaining the molded foam at a temperature of 70-80 ° C. for 5 minutes to sterilize and drying it at 15 to 20% of moisture at room temperature.
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KR101682237B1 (en) | 2016-03-28 | 2016-12-02 | 최문정 | Manufacturing method of dried and seasoned sliced-fish comprising nuts |
KR20180066767A (en) | 2016-12-09 | 2018-06-19 | 배진수 | Laver-fish snack and manufacturing method thereof |
KR102239308B1 (en) * | 2020-11-30 | 2021-04-12 | 장성훈 | Ripening method of raw red banded lobster |
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KR102153986B1 (en) * | 2018-11-23 | 2020-09-16 | 재단법인 전라북도생물산업진흥원 | Islaeli carp dried slices and its manufacturing method |
KR102547625B1 (en) * | 2022-12-26 | 2023-06-26 | 신동윤 | Fish processing method for maintaining fish freshness and improving ingredient content using lava seawater |
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KR101682237B1 (en) | 2016-03-28 | 2016-12-02 | 최문정 | Manufacturing method of dried and seasoned sliced-fish comprising nuts |
KR20180066767A (en) | 2016-12-09 | 2018-06-19 | 배진수 | Laver-fish snack and manufacturing method thereof |
KR102239308B1 (en) * | 2020-11-30 | 2021-04-12 | 장성훈 | Ripening method of raw red banded lobster |
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