KR101333580B1 - Preparation method of fish noodle comprising tapioca starch - Google Patents

Abstract

The present invention relates to a production method of fish paste noodles containing tapioca starch, more specifically the production method comprises a step of extruding fish paste containing the tapioca starch and 60-80 wt% of water at 8-20 to obtain noodle strips. Bad smells of fish can be controlled from steaming and cooling the fish paste instead of freezing, or steaming before extruding, and the production efficiency, elasticity, and restoring force of the noodles is increased.

Description

Preparation method of fish noodle soup containing tapioca starch {Preparation method of fish noodle comprising tapioca starch}

The present invention relates to a method for preparing fish cake noodles containing tapioca starch.

Recently, as interest in health has increased, demand for low fat and high protein foods that can prevent obesity and adult diseases is increasing. Accordingly, various fish foods processed with fish meat are being released as low fat and high protein foods.

Meat is a concentrate of myofibrillar protein prepared by mechanically crushing fish meat, followed by washing, meating, rinsing, and dehydration to remove protein. It is used as an intermediate product for the processing of various fish foods such as fish paste and flavor meat.

Fish noodle made by grinding fish meat is processed in the form of noodles after mixing starch, salt and other seasonings with meat, and such products are eaten by heating and cooking with water. A large amount of water is absorbed by the wheat flour and starch contained in the fish surface, and the true taste of the fish paste is lost. In addition, there is a problem that cotton products made of fish paste material have a problem of sticking or blowing when the broth is poured over time, and development of manufacturing methods that can improve the elasticity and resiliency of tissue of fish paste noodles is increased. Is going on.

In addition, the conventional fish noodle is prepared in a manner of increasing the post-cooling process after molding the fish paste dough in the form of a sheet, in this case, there is a problem that deterioration of the quality of the product occurs due to the smell of fish paste.

Korean Patent Publication No. 2011-0080239 discloses a method for preparing fish noodle containing konjac to improve the processing properties of fish noodle. There is a problem that can occur.

Korean Patent Publication No. 2011-0080239

An object of the present invention is to provide a method for producing fish paste noodles that can efficiently produce fish paste noodles having excellent quality.

1. A method of making fish paste noodle comprising the step of preparing a cotton stand by injecting the fish paste dough containing tapioca starch and water content of 60 to 80% by weight at 8 to 20 ℃.

2. according to the above 1, wherein the injection is performed in an injection molding machine equipped with a die of 2 to 10 mm in diameter, the manufacturing method of fish cake noodles.

3. In the above 1, further comprising the step of preparing the fish paste dough by mixing 40 to 80% by weight, tapioca starch 0.1 to 30% by weight, salt 0.5 to 3% by weight and the remaining amount of purified water at 8 to 15 ℃ The manufacturing method of the fish paste noodles to make.

4. according to the above 1, the method of manufacturing a fish cake noodles further comprising the step of milking the cotton ball at 100 to 180 ℃ 30 seconds to 5 minutes.

5. The method of claim 4, further comprising a deoiling step of removing oil from the spoiled noodle.

6. In the above 5, the method of manufacturing a fish cake noodles further comprising the step of cooling the deoiled cotton strip at -30 to 10 ℃ for 1 to 60 minutes.

According to the present invention it can be prepared fish noodle noodle does not occur fish off. Fish odor contained in fish cakes is often generated in the process of increasing the thickness of the fish paste for forming or cooling after cooking, but in the present invention, the increase of the smell and the cooling of the dough is not performed before the noodle forming. Decreases.

In addition, in the present invention, production efficiency is improved because the process of increasing the dough and cooling the dough is not performed before the faceplate molding.

In addition, the production method of the present invention makes it possible to injection-mould the cotton strip at a significantly lower temperature (8 to 20 ° C.) than when the dough is cooked by using a fish paste dough containing tapioca starch and having a specific moisture content.

In addition, the tapioca starch of the present invention improves the elasticity of the cotton band by forming a crosslink with fish meat protein contained in the meat. Cotton with improved elasticity has a good texture.

In addition, by maintaining the water content of the fish cake batter containing the tapioca starch of the present invention in a certain range (60 to 80% by weight) by injection molding the cotton stand to form a suitable number of fine pores, which is advantageous for improving the restoring force in the subsequent milking process This is possible.

In addition, the tapioca starch of the present invention is advantageous in maintaining the shape of the fish cake surface by preventing the detachment of the bound water of the fish paste dough during the milking treatment.

The present invention includes a step of injecting a fish cake batter containing tapioca starch and having a water content of 60 to 80% by weight at 8 to 20 ° C. to prepare a cotton pad. It is possible to suppress the off-flavor of fish generated in the gas cooker and the cooling process because it does not cool, and the production efficiency is increased, and the elasticity and resilience is improved, it relates to a method of manufacturing fish paste noodles.

Hereinafter, the present invention will be described in detail.

Tapioca starch included in the fish cake batter of the present invention is a component obtained from the root of cassava, and is a component that improves the elasticity and resilience of tissue of fish paste noodles through crosslinking with fish meat protein of the soft meat, which is the main ingredient of fish paste.

Konjac component may be used as a component for improving crosslinking, and the konjac component is weakly bound to fish protein, and thus, a gelation process for 1 to 24 hours is required for sufficient crosslinking. In comparison, the tapioca starch used in the present invention can sufficiently cross-link with fish meat protein within the blending time of the fish paste, so that no separate gelation step is required.

On the other hand, when preparing fish paste noodle using wheat flour, wheat starch, potato starch, sweet potato starch or processed starch made from wheat, potato, sweet potato, and waxy corn, the starch aging phenomenon easily occurs, and the restoring ability is lowered. The problem of lowering digestive absorption rate may occur. In comparison, the tapioca starch of the present invention has a small amylose ratio and is easy to gelatinize, and aging does not occur well, and the digestion absorption rate is also excellent.

The content of the tapioca starch is not particularly limited, and may include 0.1 to 30% by weight based on the total weight of the fish paste, preferably 15 to 20% by weight. When the content of tapioca starch is within 0.1 to 30% by weight, it is excellent in elasticity and restorative power of fish paste noodles, and texture is excellent.

Fish cake batter comprising the tapioca starch of the present invention may satisfy a water content of 60 to 80%.

The water content of the fish paste is a factor influencing the manufacturing process of the noodles.

If the viscosity of the fish paste is too low, the injection process cannot be carried out, so the fish paste is first formed into a sheet, steamed at a high temperature, and cooled to harden the surface. In this case, in the process of steaming and cooling occurs a unique smell of fish has a problem of lowering the quality of food.

In comparison, the present invention comprises tapioca starch, thereby preventing the completion of binding water while tapioca starch effectively forms a crosslink with fish meat protein of the broth, and passes through the step of preparing the cotton pad by injecting the fish paste immediately after blending. To maintain a suitable moisture content of 60 to 80% relative to the total weight of the fish paste dough. When the fish paste dough having a water content within the above range is prepared as a cotton, a separate steaming and cooling process is unnecessary, thereby preventing off-flavor of fish.

In addition, the water content of the fish paste is a factor that affects the resilience of the fish paste noodles during the cooking process of the prepared fish paste noodles.

Free water, except for the water used for cross-linking of each component in the water contained in the fish paste, may evaporate through a milking process to form fine pores in the fish cake surface. The fine pores are to restore the shape of the fish paste noodles by absorbing the broth added during cooking of the fish paste noodles, the fish paste dough of the present invention is sufficient to form fine pores in the fish paste noodles by maintaining the appropriate moisture content range To be able.

Fish cake batter moisture content of the present invention may be in the range of 60 to 80%, preferably 65 to 75%. If the water content of the fish paste dough is less than 60%, the viscosity of the dough is too high may cause a problem of lowering the restoring power of the tissue when cooked fish cake, if more than 80%, the viscosity is too low difficult to mold into cotton There is.

The fish cake batter of the present invention does not require a separate cooling or cooking process to prepare a cotton, bar production efficiency can be improved.

Fish cake batter of the present invention can be prepared by injection into the injection molding machine immediately after mixing in the form of a cotton stand.

The blending process of the fish cake batter of the present invention and the step of preparing the noodles stand may be carried out at a temperature range of 8 to 20 ℃, preferably 9 to 15 ℃.

The temperature of the formulation and injection step of the fish cake batter gives elasticity to the molded fish cake noodles and maintains the shape of the fish cake noodles, and the compounding and injection step of the fish cake dough of the present invention is performed at a low temperature within the above range. By doing so, it is possible to improve the elasticity of the fish paste and to prevent the fish cake surface from hardening by sticking to each other.

When the performing temperature of the fish paste dough formulation and noodle stage manufacturing step is less than 8 ℃, it may be difficult to maintain the form swelling in the subsequent milking process, if it exceeds 20 ℃ may be reduced the elasticity of the fish paste dough.

The manufacturing step of the cotton stand of the present invention may be carried out by compounding the fish paste dough, and then put it in an injection molding machine having a die of 2 to 10 mm in diameter, and injecting it into a cotton bowl under reduced pressure.

The surface stand manufactured by injection in the injection molding machine may have a diameter of 2 to 10 mm.

If the noodle is injected too thin, it is difficult to maintain the shape of the noodle and it is difficult to maintain the shape of the noodle, but the present invention is improved by the elasticity of the noodle by containing tapioca starch, which is injected in the range of 2 to 10 mm In this case, it can be effectively formed as a face.

The fish cake noodle of the present invention can be prepared by further adding to the fish cake batter, in addition to the tapioca starch, the main components of the fish cake noodle, salt, salt and purified water.

The meat used in the present invention is a main component of fish noodle, and after mechanically pulverizing fish meat, washing, meat, rinsing, stirring, dehydration process for removing water-soluble protein and lipid protein, etc. Concentrate.

The content of the soft meat is not particularly limited, and may include 40 to 80% by weight based on the total weight of the fish paste dough, preferably 55 to 65% by weight. When the content of the meat is in the range of 40 to 80% by weight, it can improve the elasticity and cohesion of the fish paste noodles.

Salt is added to improve the elasticity of the fish paste, the content is not particularly limited, may be included in 0.5 to 3% by weight relative to the total weight of the fish paste, preferably 1 to 2% by weight. .

Purified water is a component that serves as a solvent to adjust the viscosity of the fish paste dough, to facilitate the molding process of the cotton stand and to mix the components well, the content is not particularly limited, the total of the components of the fish paste dough It may be included to 100% by weight.

In addition to the above components, the fish cake batter of the present invention may further include an additive for improving the properties of the fish cake noodles.

The fish cake batter is prepared by injection into the injection molding machine and then injected into the noodles, and the fish cake noodles molded into the noodles can be ripened through a milking process.

The conditions for performing the milking process are not particularly limited, but may be performed for 30 seconds to 5 minutes in edible oil and fat at 100 to 180 ° C., preferably for 1 minute to 3 minutes at 110 to 160 ° C.

When the milking process is performed for 30 seconds to 5 minutes at 100 to 180 ° C., the elasticity of the fish cake surface may be improved, and the fine water may be formed in the fish cake surface by evaporating the free water present in the fish cake surface.

The fine pores formed in the fish paste noodles absorb the broth added during cooking of the fish paste noodles to restore the shape of the fish paste noodles to provide an elastic texture.

The fish cake noodles which have undergone the milking process may be subjected to a deoiling process of removing oil components in an inhaler, and the deoiling process may include 1 to 5 suction processes to effectively remove oil from the fish cake noodles.

The fish cake noodle, from which the oil is removed through the deoiling process, may further include a step of further cooling.

The performance of the cooling step is not particularly limited, but may be performed at -30 ° C to 10 ° C for 1 minute to 60 minutes, preferably at 2 ° C to -5 ° C for 2 minutes to 30 minutes. . When the cooling process is carried out for 1 to 60 minutes at -30 ° C to 10 ° C, it is possible to minimize nutrient destruction of fish and to not disturb the tissue of fish paste.

Hereinafter, the present invention will be described in detail with reference to Examples.

Example  One

Fish paste was added to 58g of meat, 2g of salt, 20g of tapioca starch, and 20g of purified water, followed by mixing, so that the water content of the fish paste was satisfied to 70%. Then, the fish paste was put into an injection molding machine to prepare a cotton 3mm in diameter. The temperature of the process of mix | blending and injection molding a fish paste was kept at 9.5 degreeC.

The cotton swab was fried in an edible oil at 150 ° C. for 2 minutes, then pulled out and placed in an inhaler to undergo oil dehydration three times. Thereafter, the mixture was cooled at −20 ° C. for 30 minutes and cut to 25 cm to prepare a fish cake noodles.

Example  2

Fish paste noodle was prepared in the same manner as in Example 1, except that 58g of meat, 2g of salt, 10g of tapioca starch, and 30g of purified water were subjected to the compounding process to satisfy the water content of the fish paste.

Comparative Example  One

Fish paste noodle was prepared in the same manner as in Preparation Method 1, except that 85g of the meat paste 1g, tapioca starch 4g, 10g purified water, and went through a compounding process to satisfy the water content of 85%.

Comparative Example  2

A fish cake noodles were prepared in the same manner as in Example 1 except that the fish paste dough having the same ingredient content as that of Example 1 was blended at 25 ° C. and prepared as noodles.

Comparative Example  3

The fish paste dough having the same ingredient content as in Example 1 was matured at 95 ° C. after forming into a sheet form. Thereafter, the mixture was rapidly cooled with a cooling water of 10 ° C., cut and cut into sections having a diameter of 3 mm and a length of 25 cm to prepare a fish cake noodles.

Comparative Example  4

Fish cake noodles were prepared in the same manner as in Example 1, except that 20 g of konjac meal was included instead of tapioca starch among the ingredients of the fish paste.

Comparative Example  5

It was prepared in the same manner as in Example 1 except that 20g of potato starch was used instead of tapioca starch among the components of the fish paste.

Test Methods

Sensory evaluation test of the resilience, odor, degree of cure and elasticity of the fish cake noodle prepared according to the above Examples and Comparative Examples was performed.

(1) stability

When the fish paste noodles are cooked with broth or water, they are intended to return to their original form. After putting 10g of fish paste noodles in 200 ml of 90 ° C. water, the appearance after cooking for 5 minutes was observed.

(2) smell

It is for measuring the smell peculiar to fish that can occur in fish cake processed foods.

(3) degree of curing

The degree of curing is for measuring the aging effect of the starch generated on the fish cake surface, and the degree of preference is shown when the texture immediately after cooking is compared with the texture after 2 hours after cooking.

(4) elasticity

The degree of elasticity of the fish cake surface tissue after a certain period of time after cooking was maintained, and the degree of preference when comparing the texture immediately after cooking with the texture after 10 minutes of cooking was displayed.

The sensory test was observed and tasted by 15 professional sensory test personnel, evaluated in five stages of good (5), generally good (4), normal (3), poor (2), very poor (1), The average point was determined, and the results are shown in Table 1 below.

division Stability smell Curing degree Resilience Example 1 5 5 5 5 Example 2 5 5 5 5 Comparative Example 1 2 4 4 2 Comparative Example 2 3 One 4 3 Comparative Example 3 2 One 5 2 Comparative Example 4 3 5 4 3

As shown in Table 1, it was confirmed that the fish cake noodles prepared according to the manufacturing method of the present invention have good evaluation on the restorability, odor, degree of curing, and elasticity.

In Comparative Example 1 prepared by using a fish paste dough having a higher moisture content than the fish paste dough of the present invention, it was confirmed that the evaluation of the resilience and elasticity is poor.

In Comparative Example 2 in which the formulation of the fish paste and the preparation of the noodles were performed at 25 ° C., the evaluation of the curing degree was generally good, but the evaluation of the resilience and elasticity was poor. In particular, the off-flavor of the fish occurred during the manufacturing process. Odor evaluation was very poor.

In the case of Comparative Example 3, which did not depend on the manufacturing method of the present invention, after forming the fish paste dough in the form of a sheet, and then cooled and increased, the degree of curing was good, but evaluation of resilience and elasticity was poor. Off-flavor of fish occurred during the process, and the evaluation of odor was very poor.

In the case of Comparative Example 4 containing konjac meal instead of tapioca starch, the evaluation on the smell and the degree of curing was good, but the evaluation on the resilience and elasticity was confirmed to be inferior to the examples of the present invention.

In Comparative Example 5 containing potato starch instead of tapioca starch, the evaluation of the smell was good, but the evaluation of the resilience and elasticity was poor, in particular, the evaluation of the curing degree was very poor due to the aging phenomenon caused by potato starch. .

Claims (6)

Preparing fish cake dough having a moisture content of 60 to 80% by mixing 40 to 80% by weight, 0.1 to 30% by weight of tapioca starch, 0.5 to 3% by weight of salt, and the remaining amount of purified water at 9 to 15 ° C,
Injecting the fish paste dough at 9 to 15 ℃ to prepare a cotton pad and
Method of producing a fish cake noodle comprising the step of milking the cotton strip at 100 to 180 ℃ 30 seconds to 5 minutes.
The method of claim 1, wherein the injection is performed in an injection molding machine equipped with a die having a diameter of 2 to 10 mm.
delete delete The method of claim 1, further comprising a deoiling step of removing oil from the floated cotton pad.
The method of claim 5, further comprising the step of cooling the deoiled cotton stand at -30 to 10 ℃ for 1 to 60 minutes.