KR101368194B1 - Flatfish paste and method for preparing the same - Google Patents

Abstract

The present invention is to provide a fried fish fillet jeju and a manufacturing method thereof, more specifically, to provide a flatfish fried fish paste and a method for manufacturing the same using the reaction surface analysis method.
Fish cake according to the present invention is excellent in terms of taste compared to commercially available fish paste, it may include all the nutrients of the flatfish.

Description

Flatfish paste and its manufacturing method {Flatfish paste and method for preparing the same}

The present invention relates to a flatfish fish cake and a preparation method thereof. More specifically, to provide a flatfish fried, grilled, steamed fish paste and a manufacturing method thereof prepared under the optimum manufacturing conditions using the reaction surface analysis method.

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.

The flatfish is a saltwater fish of the flounder family famous for sashimi. The fish are asymmetrically focused on the left side of the head and flattened. The fish are usually caught between juniper and low-rise trawling between December and March, but recently, aquaculture technology has been developed and can be easily accessed. . Thanks to aquaculture technology, it can be tasted all year round, but it is said to be the most delicious in autumn and winter. It is high in protein and low in fat, so it is light and refreshing. In addition to the chewy belly meat, the muscles at the bottom of the fin also eat a lot of circuitry. Fresh sashimi is the most popular, but it's also good to make tempura, steamed, and hot water.

On the other hand, fish cake is a processed food which is a representative fish softened product that is gelled after adding heat to the meat paste eluting the salt-soluble protein of fish meat and applying 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.

The present inventors to provide a functional healthy fried, baked, steamed fish paste and a method for producing the same, which is beneficial to the human body using the flounder as the main raw material.

 The present invention provides a fried flatfish, grilled, steamed fish paste and a method for preparing the same, and more specifically, the flatfish fried, grilled, steamed fish paste and a method for preparing the same, prepared using optimum surface reaction method. will be.

The present invention provides flatfish fried, grilled, steamed fish paste.

In addition, the present invention provides a method for producing fried flatfish, grilled, steamed fish paste.

Fish cake according to the present invention is excellent in terms of taste compared to commercially available fish paste, may contain the nutrients of the flatfish, and by using the Jeju-made flatfish, it can be utilized as a fish cake with a unique feature of Jeju Island.

Figure 1 relates to a central synthesis planning method with two input parameters.
Figure 2 is a manufacturing process of the frying fish cake Jeju flounder Surimi.
Figure 3 compares the characteristics of the fish paste made from refined (RS) and crude (NRS) Jeju flounder Surimi.
Figure 4 is a manufacturing process of steamed fish paste and grilled fish paste Jeju flounder surimi.
5 is a three-dimensional graph of gel strength (A) and overall preference (B) of fried fish fillet in Jeju (X ₁ : starch content (%, w / w), X ₂ : water content (%, v / w) , Y ₁ : gel strength (g? Cm), Y ₂ : overall symbol diagram).
6 is a manufacturing process chart of jeju flounder fried fish cake.
7 is a photograph of a commercial fried fish cake.
8 is a photograph of Jeju flatfish fried fish cake.
9 relates to gel strength and sensory evaluation of commercial products (CFP) and Jeju fried fish cake (PFP).
FIG. 10 is a three-dimensional graph of gel strength (A) and overall preference (B) of grilled fish of Jeju flounder (X ₁ : starch content (%, w / w), X ₂ : water content (%, v / w) , Y ₁ : gel strength (g? Cm), Y ₂ : overall symbol diagram).
11 is a graph of the optimum conditions of Jeju flounder baked fish using the minitab program (X ₁ : starch content (%, w / w), X ₂ : water content (%, v / w), Y ₁ : gel strength (g cm), Y ₂ : general symbol diagram.
12 shows a manufacturing process chart of Jeju flatfish grilled fish paste.
Figure 13 is a general symbol of commercial products (CBP) and Jeju flatfish fish paste (PBP).
14 is a photograph of a commercial grilled fish paste.
15 is a photograph of Jeju flounder grilled fish.
Figure 16 compares the gel strength and salty preference according to the concentration of the salt.
Figure 17 compares the gel strength and fishy smell according to the addition of rice flour.
18 relates to gel strength and sensory comparison with and without aging.
19 is a three-dimensional graph of gel strength (A) and overall preference (B) of Jeju flounder soft steamed fish paste (X ₁ : egg white content (%, w / w), X ₂ : water content (%, v / w) , Y ₁ : gel strength (g? Cm), Y ₂ : overall symbol diagram).
FIG. 20 is a graph showing optimal conditions of soft fish paste of Jeju flounder using minitab program (X ₁ : egg white content (%, w / w), X ₂ : water content (%, v / w), Y ₁ : gel strength ( g? cm), Y ₂ : general symbol diagram).
FIG. 21 is a three-dimensional graph of gel strength (A) and overall acceptability (B) of Jeju flounder hard steamed fish paste (X ₁ : starch content (%, w / w), X ₂ : water content (%, v / w) , Y ₁ : gel strength (g? Cm), Y ₂ : overall preference).
FIG. 22 is a graph showing optimal conditions of Jeju flatfish hard steamed fish using minitab program (X ₁ : starch content (%, w / w), X ₂ : water content (%, v / w), Y ₁ : gel strength ( g? cm), Y ₂ : general symbol diagram).
Fig. 23 shows a manufacturing process diagram of the steamed fish paste of Jeju flounder.
24 shows a photograph of commercial steamed fish paste.
25 shows a photograph of Jeju flatfish hard steamed fish paste.
FIG. 26 shows a photograph of Jeju flounder steamed fish paste products according to natural pigment concentration. FIG.
Fig. 27 shows a photograph of Jeju flounder steamed fish paste at the optimum natural pigment concentration.
Fig. 28 shows a photograph of the citrus concentrate added (left) and added (right) Jeju steamed fish paste.
Fig. 29 shows photographs of jeju flounder steamed fish with no sake solution added (left) and added (right).
30 relates to the flatfish fish paste as an advanced food ingredient.

The present invention provides a flatfish fried fish cake prepared in the optimum manufacturing conditions using the reaction surface analysis method. More specifically, it provides a flounder fried fish cake containing 8 to 11 parts by weight starch, 7 to 10 parts by weight of water based on 100 parts by weight of flounder and 100 parts by weight of flounder.

The flounder is not limited thereto, but may include Jeju mountain flounder.

The parts by weight of the starch and water is to establish the optimum conditions of the amount of starch added and the amount of water compared to flounder meat by using the reaction surface analysis method. More specifically, starch added (X1) and hydrolyzed amount (X2) compared to flounder meat, the main raw materials, as independent variables, and gel strength and sensory score, the most important quality characteristics of soft products, as dependent variables. By setting the optimum conditions for the preparation of fried fried fish fillet in Jeju using Response Surface Methodology (RSM). In other words, the manufacturing conditions at the point that can maximize both the gel strength and the sensory score of the fish paste.

In one embodiment of the present invention, as the starch content is increased, the gel strength and overall acceptability of the fish paste increased, but it was not stable any more than 11 parts by weight of starch based on 100 parts by weight of flounder meat. It showed a positive effect up to 10 parts by weight of water with respect to 100 parts by weight of flounder meat, but above that showed a tendency to significantly decrease the gel strength and overall preference (Fig. 5).

Response surface analysis is a regression analysis method that finds the optimal conditions of factors that give the optimal response value from the change pattern of response variable according to the change of factor level on the assumption of secondary model. Recently, it is widely used in food manufacturing process or new product development. have.

In addition, the present invention provides a method for producing a flatfish fried fish cake. More specifically,

(a) thawing and grinding the flounder meat, adding salt, and then eluting the salt soluble protein;

(b) adding 8 to 11 parts by weight of starch and 7 to 10 parts by weight of water to mix 100 parts by weight of flounder meat; And

(c) frying and molding the mixture into a mold;

It provides a manufacturing method of flatfish fried fish cake comprising a.

In step (a), the meat may be frozen meat, iii) washing the flounder and washing and dehydrating; Ii) adding 3 to 5 parts by weight of sorbitol, 3 to 5 parts by weight of sugar, 0.1 to 0.25 parts by weight of polyphosphate and pyronitrate, respectively, based on 100 parts by weight of flounder; And iii) rapidly freezing at -23 to -27 ° C. 3 to 5 parts by weight of sorbitol, 3 to 5 parts by weight of sugar, 0.1 to 0.25 parts by weight of polyphosphate and pyronitrate, respectively, are added to 100 parts by weight of the flounder to prevent freezing degeneration. .

After thawing the flounder in step (a) and crushed with a silent cutter (silent cutter) and the salt is added evenly 2 to 5 times can be homogenized for 10 to 15 minutes.

Soy protein, beef extract, sugar, egg white and xylose may be further added in the step (b), and 1 to 2 parts by weight of the soy protein and 0.2 to 0.5 weight of beef extract based on 100 parts by weight of flounder meat. Part, 2 to 2.5 parts by weight of sugar, 3.5 to 4.5 parts by weight of egg white, and 0.1 to 0.5 parts by weight of xylose may be included.

It may include maintaining the product temperature at the time of mixing in the step (a) at 1 ~ 5 ℃. This is to prevent heat denaturation of the meat in the mixing process can be maintained continuously by adding ice to maintain the temperature.

The step of frying in step (c) may include frying in 150 to 170 ° C. soybean oil for 2 to 5 minutes, cooling for 2 to 5 minutes, and then frying for 1 to 3 minutes. The temperature of the soybean oil to check the display temperature and the thermometer of the fryer, the time of frying can be strictly adhered by using a timer, the temperature of the product can be directly checked the temperature inside the product using a probe thermometer.

After the frying, finally deoiled and cooled, and then vacuum packed, the prepared Jeju flounder fried fish cake can be refrigerated.

In addition, the present invention provides a flatfish baked fish cake prepared under the optimum manufacturing conditions using the reaction surface analysis method. More specifically, 100 parts by weight of flounder meat and 100 parts by weight of flounder meat is provided flounder baked fish cake containing 2 to 6 parts by weight of starch, 4 to 7 parts by weight of water. The flounder is not limited thereto, but may include Jeju mountain flounder.

The parts by weight of the starch and water is to establish the optimum conditions of the amount of starch added and the amount of water compared to flounder meat by using the reaction surface analysis method. More specifically, starch added (X1) and hydrolyzed amount (X2) compared to flounder meat, the main raw materials, as independent variables, and gel strength and sensory score, the most important quality characteristics of soft products, as dependent variables. By setting the optimum conditions for the preparation of fried fried fish fillet in Jeju using Response Surface Methodology (RSM). In other words, the manufacturing conditions at the point that can maximize both the gel strength and the sensory score of the fish paste.

In the embodiment of the present invention, the gel strength showed a tendency to increase as the starch content was increased and the amount of the hydrolyzate was small. In the case of the general preference, the starch content was good until 4 parts by weight based on 100 parts by weight of flounder meat. When added more, it dropped sharply, and the amount of water was also good until 6 parts by weight based on 100 parts by weight flounder meat, but when added more than it was found that the overall acceptability is bad (Fig. 10).

The present invention also provides a method for producing a flatfish grilled fish paste. More specifically,

(a) thawing and grinding the flounder meat, adding salt, and then eluting the salt soluble protein;

(b) adding 2 to 6 parts by weight of starch and 4 to 7 parts by weight of water based on 100 parts by weight of flounder meat; And

(c) molding the mixture into a mold and baking in an electric oven;

It provides a manufacturing method of flounder baked fish cake containing.

In step (a), the meat may be frozen meat, iii) removing the insoluble protein after washing the flounder with water; Ii) adding 3 to 5 parts by weight of sorbitol, 3 to 5 parts by weight of sugar, 0.1 to 0.25 parts by weight of polyphosphate and pyronitrate, respectively, based on 100 parts by weight of flounder; And iii) rapid freezing at -23 to -27 ° C. The insoluble protein may include, but is not limited to, collagen or elastin. Removal of the insoluble protein is to facilitate the molding in a design suitable for the Jeju flounder brand.

Add 3 to 5 parts by weight of sorbitol, 3 to 5 parts by weight of sugar, 0.1 to 0.25 parts by weight of polyphosphate and pyronitrate, respectively, to 100 parts by weight of the flounder, to prevent freezing denaturation.

After thawing the flounder in step (a) is ground with a silent cutter (silent cutter) and the salt is added evenly 2 to 5 times and can be homogenized for 10 to 15 minutes.

Rice flour and egg white may be further added in step (b), and may be 1 to 3 parts by weight of rice flour and 1 to 3 parts by weight of egg white based on 100 parts by weight of flounder meat.

It may include maintaining the product temperature at the time of mixing in step (b) at 1 ~ 5 ℃. This is to prevent heat denaturation of the meat in the mixing process can be maintained continuously by adding ice to maintain the temperature.

After molding in the step (c) may further include increasing the steam for 10 to 30 minutes at 80 ~ 100 ℃ in the steamer to maintain the shape. After cooking, it can be baked at 150 ~ 170 ℃ for 10 ~ 30 minutes in electric oven.

After baking in the electric oven it can be cooled and then refrigerated and packaged together to prevent the deformation of the fish cake shape.

In addition, the present invention provides a flatfish hard steamed fish cake prepared in the optimum manufacturing conditions using the reaction surface analysis method. More specifically, it provides a flounder hard steamed fish paste containing 10 to 12 parts by weight starch, 1 to 2 parts by weight of water based on 100 parts by weight of flounder and 100 parts by weight of flounder. The flounder is not limited thereto, but may include Jeju mountain flounder. The flounder hard steamed fish paste means a hard product to which starch is added.

The parts by weight of the starch and water is to establish the optimum conditions of the amount of starch added and the amount of water compared to flounder meat by using the reaction surface analysis method. More specifically, starch added (X1) and hydrolyzed amount (X2) compared to flounder meat, the main raw materials, as independent variables, and gel strength and sensory score, the most important quality characteristics of soft products, as dependent variables. By setting the optimum conditions for the preparation of fried fried fish fillet in Jeju using Response Surface Methodology (RSM). In other words, the manufacturing conditions at the point that can maximize both the gel strength and the sensory score of the fish paste.

In the embodiment of the present invention, the gel strength increased as the starch content increased and the hydrolyzate content decreased, and in the case of the general preference, the starch content was good until it was 12 parts by weight with respect to 100 parts by weight of flounder, but more than that was added. If it is sharply dropped, the amount of hydrolysis also can be seen that the overall acceptability is bad when added more than 2 parts by weight based on 100 parts by weight flounder meat (Fig. 21).

The present invention also provides a method for producing a flatfish hard steamed fish paste. More specifically,

(a) thawing and grinding the flounder meat, adding 2-3 parts by weight of salt to 100 parts by weight of flounder meat, and then eluting the salt-soluble protein;

(b) adding 10 to 12 parts by weight of starch and 1 to 2 parts by weight of water based on 100 parts by weight of flounder meat; And

(c) pouring the mixture into a mold and then cooking;

It provides a method for producing a flounder hard steamed fish cake comprising a.

In step (a), the meat may be frozen meat, iii) removing the insoluble protein after washing the flounder with water; Ii) adding 3 to 5 parts by weight of sorbitol, 3 to 5 parts by weight of sugar, 0.1 to 0.25 parts by weight of polyphosphate and pyronitrate, respectively, based on 100 parts by weight of flounder; And iii) rapid freezing at -23 to -27 ° C. The insoluble protein may include, but is not limited to, collagen or elastin. Removal of the insoluble protein is to facilitate the molding in a design suitable for the Jeju flounder brand.

3 to 5 parts by weight of sorbitol, 3 to 5 parts by weight of sugar, 0.1 to 0.25 parts by weight of polyphosphate and pyronitrate, respectively, is added to 100 parts by weight of the flounder to prevent freezing degeneration.

After thawing the meat in step (a), it is ground with a silent cutter, and the salt is added evenly 2 to 5 times and homogenized for 10 to 15 minutes.

In the step (b) may include adding more rice flour and egg white, the rice flour may be 2 to 6 parts by weight, egg white 3 to 5 parts by weight based on 100 parts by weight of flounder meat.

It may include maintaining the product temperature at the time of mixing in step (b) at 1 ~ 5 ℃. This is to prevent heat denaturation of the meat in the mixing process can be maintained continuously by adding ice to maintain the temperature.

The steam in step (c) may be 20 to 50 minutes at 80 ~ 100 ℃ in the steamer.

In addition, prior to forming the mixture into a mold, that is, after the mixing in the step (b) may be added by mixing with natural pigments, the natural pigments are not limited to this, red color, green color, gardenia yellow Bovine, brown collar, sap juice or citrus concentrate. In the case of the gardenia sulfur pigment, 0.1-0.3% concentration, brown color, 0.1-0.3% concentration, scavenger liquor may be 0.7-3% concentration, and citrus concentrate may be 1-3% concentration.

After the steaming and cooling, and then vacuum-packed, after the temperature of the water heater reaches 85 ~ 95 ℃ can be sterilized by immersing for more than 70 minutes.

In addition, the present invention provides a flatfish soft steamed fish cake prepared in the optimum manufacturing conditions using the reaction surface analysis method. More specifically, 100 parts by weight of flounder meat and 100 parts by weight of flounder meat is provided with a flounder soft steamed fish cake containing 5 to 8 parts by weight of egg white, 2 to 6 parts by weight of water. The flounder is not limited thereto, but may include Jeju mountain flounder. The flounder soft steamed fish cake means a starch-free, flour-free fish cake containing no starch to produce a soft fish cake.

The weight part of the egg white and water is to establish the optimum conditions of the amount of starch added and the amount of water compared to the flounder meat using the reaction surface analysis method. More specifically, as the independent variables, the addition amount of egg white (X1) and the amount of hydrolyzate (X2) compared to flounder meat, the main raw materials, and the gel strength and sensory score, which are the most important quality characteristics of soft products, By setting the optimum conditions for the preparation of fried fried fish fillet in Jeju using Response Surface Methodology (RSM). In other words, the manufacturing conditions at the point that can maximize both the gel strength and the sensory score of the fish paste.

In the embodiment of the present invention, the gel strength was not significantly affected by the difference in egg white content, but was greatly influenced by the amount of hydrolyzate, and in the case of the comprehensive preference, both the egg white content and the amount of hydrolysis were affected. Egg white showed a positive effect from 100 parts by weight of flounder broth to 7 parts by weight, but above that, it showed a tendency to decrease significantly. In the case of the amount of the hydrolyzate, the gel strength increased as the content thereof decreased, and it was found that the total hydrophilicity tended to decrease when the total amount of the hydrolyzate was 6 parts by weight or more based on 100 parts by weight of the flounder meat (FIG. 19).

The present invention also provides a method for producing a flatfish soft steamed fish paste. More specifically,

(a) thawing and grinding the flounder meat and adding 2 to 3 parts by weight of salt to 100 parts by weight of the flounder meat, and then eluting the salt-soluble protein;

(b) adding 5 to 8 parts by weight of egg white and 2 to 6 parts by weight of water based on 100 parts by weight of flounder meat; And

(c) pouring the mixture into a mold and then cooking;

It provides a method for producing a flounder soft steamed fish cake comprising a.

In step (a), the meat may be frozen meat, iii) removing the insoluble protein after washing the flounder with water; Ii) grinding meat by adding 3 to 5 parts by weight of sorbitol, 3 to 5 parts by weight of sugar, 0.1 to 0.25 parts by weight of polyphosphate and pyronitrate, respectively, based on 100 parts by weight of flounder; And iii) rapid freezing at -23 to -27 ° C. The insoluble protein may include, but is not limited to, collagen or elastin. Removal of the insoluble protein is to facilitate the molding in a design suitable for the Jeju flounder brand.

3 to 5 parts by weight of sorbitol, 3 to 5 parts by weight of sugar, 0.1 to 0.25 parts by weight of polyphosphate and pyronitrate, respectively, is added to 100 parts by weight of the flounder to prevent freezing degeneration.

After thawing the meat in step (a), it is ground with a silent cutter, and the salt is added evenly 2 to 5 times and homogenized for 10 to 15 minutes.

Rice flour may be further added in the step (b), the rice flour may be 2 to 6 parts by weight based on 100 parts by weight of flounder meat.

It may include maintaining the product temperature at the time of mixing in step (b) at 1 ~ 5 ℃. This is to prevent heat denaturation of the meat in the mixing process can be maintained continuously by adding ice to maintain the temperature.

The steam in step (c) may be 20 to 50 minutes at 80 ~ 100 ℃ in the steamer.

In addition, prior to forming the mixture into a mold, that is, after the mixing in the step (b) may be added by mixing with natural pigments, the natural pigments are not limited to this, red color, green color, gardenia yellow Bovine, brown collar, sap juice or citrus concentrate. In the case of the gardenia sulfur pigment, 0.1-0.3% concentration, brown color, 0.1-0.3% concentration, scavenger liquor may be 0.7-3% concentration, and citrus concentrate may be 1-3% concentration.

After the steaming and cooling, and then vacuum-packed, after the temperature of the water heater reaches 85 ~ 95 ℃ can be sterilized by immersion for more than 70 minutes.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to the following examples. However, the following examples are intended to illustrate the contents of the present invention, but the scope of the present invention is not limited to the following examples. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art.

< Example  1>-Materials and Methods

1. Materials

Jeju fish farming live fish was purchased from the Jeju Fish & Aquaculture Aviation and Logistics Aviation Logistics Center (Incheon) to make beef, which is the basic raw material of fish paste. Sorbitol, sugar, polyphosphate and pyrophosphate, which are cryoprotectants, It was used provided by MS bio.

In addition, seasoning liquid, xylose, beef extract and soy protein were provided by the CJ Institute in Guro-gu, Seoul. Potato starch, egg white, salt and sugar were purchased from a mart in Seohyeon-dong, Seongnam-si. In Jeju Feel Co., Ltd., rice flour was used by Daesun Flour, Jeonnam.

In addition, natural colors such as red color, green color, gardenia yellow color, and brown color were purchased from Dobi Industry Co., Ltd., Gunpo, Gyeonggi-do.

2. Method

(1) response surface analysis Response Surface Methodology , RSM )

Response surface methodology (RSM) was used to optimize the manufacturing conditions of fried fish cakes, steamed fish cakes, and baked fish cakes in Jeju (Box and Wilson, 1951).

Experimental design (experimental design) was established by the Central Composite Design (CCD) (Fig. 1). The independent variable, which is a para-meter, affects the reaction of starch addition (X ₁ ) and hydrolyzate (X ₂ ) for fried fish paste, steamed fish paste (hard) and roasted fish paste as compared to flounder meat, the main raw material. In the case of steamed fish paste (soft), it was set as the amount of egg white (X ₁ ) and the amount of water (X ₂ ) without adding starch.

In addition, the center value and range of the independent variable were set through preliminary experiments, and statistical analysis was performed by coding at five levels (-1.414, -1, 0, +1, +1.414) (Tables 1 to 3). . As the dependent variable, gel strength and sensory score, which are the most important quality characteristics of soft products, were set, and the experiments were randomly selected to reduce the unexpected error in the experiment. It became.

The response surface model equation is represented by Equation 1 below in the form of a quadratic polynomial having significance at the 95% level.

[Equation 1]

All statistical processes were performed using MINITAB (Version 13, Minitab Inc., USA) and three-dimensional graphs were represented using Maple (Version 7, Waterloo Maple Inc., Canada).

Range and value of independent variables for manufacturing fried fish paste Independent variable Symbol Range and levels -1.414 -One 0 One +1.414 Starch (%, w / w) X _One 3.8 5 8 11 12.2 Hydrolysis amount (%, v / w) X ₂ 7 8 10.5 13 14

Soft Steamed fish paste  Range and value of independent variables for manufacturing Independent variable Symbol Range and levels -1.414 -One 0 One +1.414 Egg white (%, w / w) X _One 2 3.2 6 8.8 10 Hydrolysis amount (%, v / w) X ₂ 2 4.6 11 17.4 20

reshuffle Steamed fish paste  And Grilled fish paste  Range and value of independent variables for manufacturing Independent variable Symbol Range and levels -1.414 -One 0 One +1.414 Starch (%, w / w) X _One 2 3.9 8.5 13.1 15 Hydrolysis amount (%, v / w) X ₂ One 1.9 4 6.1 7

(2) Gel strength ( come strength ) Measure

The gel strength or jelly strength of the fish paste was measured using a texture analyzer (Model TAXT2, Stable Micro Systems, England).

The fish paste was cut into a certain size (diameter × height, 3 ㎝ × 2 ㎝) and analyzed at room temperature and warmed state respectively. The strength is expressed as the product of the weight (g) applied to the probe and the depth at which the probe penetrated when the fish cake bursts (in cm).

Gel strength values of all samples were measured 10 times and expressed in the form of mean value ± deviation value.

(3) chromaticity and whiteness measurement

For the color measurement of the fish paste, the lightness (L), redness (a) and yellowness (b) values of the cross section of the fish paste were measured using a color difference meter (CL-100, Minolta, Japan).

Whiteness was calculated by Equation 2 below (Park, 1994), and all samples were repeatedly measured five times, and the average value and the deviation value were expressed as L, a, b values of the standard whiteboard values of 99.48, -0.06, -0.15.

&Quot; (2) &quot;

White index =

(4) sensory evaluation

Sensory evaluation of the prepared fish cakes was conducted on 20 panelists of the Korea Food Research Institute.

Sensory characteristics evaluation items were outward, color, flavor, taste, chewiness, hardness, and overall acceptance. 7 points of 'very good' Was assessed using the Likert scale with a 'very bad' score of 1.

(5) Statistical analysis

The results of the repeated experiments were represented by the mean value and the standard deviation using SPSS (version 13) statistical analysis program (SPSS Inc., USA). The significance test (P <0.05) was analyzed by ANOVA by Tukey's method.

< Example  2> -Manufacture of Fried Fish Cakes

1.Fried meat for fried fish paste frozen surimi ) Produce

Frozen fish paste for fried fish paste was cut from the fish of Jeju cultured flounder, washed, washed and dehydrated, and ground with a silent cutter. In order to prevent freezing degeneration during meat grinding, 4 g of sorbitol, 4 g of sugar, 0.25 g of polyphosphate and pyrophosphate were added to 100 g of flounder. After finishing meat grinding, the meat was charged by a certain amount and rapidly frozen (-25 ° C.) and stored (FIG. 2).

2. Setting of Optimal Manufacturing Conditions for Fried Fish Cakes

(1) Response surface model formula ( Response Surface Equation Derivation and Diagnosis

Optimization of manufacturing conditions was carried out using Response Surface Methodology (RSM), which is a very effective statistical technique for optimizing manufacturing conditions or monitoring the effects on variables (Cho et al., 2005). ).

The eleven test zones determined according to the Central Composite Design (CCD) method were randomly executed, and the values of the gel strength (Y ₁ ) and the overall acceptability (Y ₂ ), which are dependent variables, are listed in the table. 4 is shown.

Response of Dependent Variables to Central Complex Design and Fried Fish Cake Products Run No. Independent variable Dependent variable result X _One X ₂ Y _One Y ₂ Factorial
portion One -One -One 820 5.4 2 +1 -One 864 6.3 3 -One +1 734 4.0 4 +1 +1 833 5.8 Star
portion 5 -1.414 0 796 4.8 6 +1.414 0 858 5.9 7 0 -1.414 872 6.4 8 0 +1.414 731 4.1 Center
portion 9 0 0 837 5.7 10 0 0 848 5.9 11 0 0 846 5.6 X ₁ : starch content (%, w / w), X ₂ : water content (%, v / w), Y ₁ : gel strength (g.cm), Y ₂ : overall preference.

The most basic principle of RSM is to determine the response surface model that represents the interrelationship between the independent and influencing dependent variables (Edwards and Jutan, 1997).

Table 5 shows coefficients for the first term (X ₁ , X ₂ ), second term (X ₁ X ₁ , X ₂ X ₂ ), cross term (X ₁ X ₂ ), and constant term for deriving the response surface model. And P-values, and all terms except X ₁ X ₁ , X ₂ X ₂ and X ₁ X ₂ were statistically significant at the 95% level.

Estimation Coefficient of Secondary Polynomials According to t-Statistics of Fried Fish Flavored in Jeju parameter Y _One Y ₂ Coefficient P -value Coefficient P -value Constant 843.67 0.000 5.8333 0.000 X _One 28.84 0.004 0.5320 0.003 X ₂ -39.55 0.001 -0.6441 0.001 X _One X _One -8.71 0.256 -0.2229 0.124 X ₂ X ₂ -21.46 0.025 -0.2729 0.073 X _One X ₂ 13.75 0.149 0.2250 0.177 X ₁ : starch content (%, w / w), X ₂ : water content (%, v / w), Y ₁ : gel strength (g.cm), Y ₂ : overall symbol

The response surface model was found to be statistically significant with a coefficient of determination (R ² ) and a significance level (P-value) of 0.9 or more and 0.05 or less, respectively (Table 6).

Reaction surface model of Jeju fried fish cake Equation of Quadratic Polynomial Model R ² P- value _{Y 1 = 843.67 + 28.84 X 1} - 39.55 X 2 _{^{- 8.71 X 1 2 - 21.46 X}} 2 2 + 13.75 X ₁ X ₂ 0.946 0.004 _{Y 2 = 5.8333 + 0.5320X 1 -} 0.6441X 2 - 0.2229X 1 2 - 0.2729X 2 2 + 0.2250X 1 X 2 0.939 0.005 X ₁ : starch content (%, w / w), X ₂ : water content (%, v / w), Y ₁ : gel strength (g.cm), Y ₂ : overall symbol

(2) Effect of independent variable on dependent variable

FIG. 5 shows the gel strength and overall acceptability of Jeju flounder fried fish cakes according to starch amount and water content in a 3D graph.

Gel strength and overall acceptability tended to be similar, and as the starch content increased, gel strength and overall acceptability increased, but not more than 11%.

In the case of water content, it showed a positive effect up to about 9%, but above that, the gel strength and overall acceptability tended to decrease significantly.

(3) optimization ( Optimization ) And validation ( Verification )

Using the Minitab program's optimizer procedure, the optimum condition for maximizing gel strength was calculated. As a result, the code value of starch content (X ₁ ) was 0.8699, which was 10.6%, and the code of water content (X ₂ ) The value was -0.4641 and the actual conversion value was 9.4%.

The optimum condition for maximizing overall acceptability was starch content (X ₁ ) of 0.2033, actual value of 8.6%, and hydrolysis amount (X ₂ ) of code value of -0.9129, actual value of 8.2%.

There was no significant difference between the optimum values of gel strength and overall acceptability, and the optimum manufacturing conditions were calculated at the point where both gel strength and sensory score could be maximized.

The code value of the starch content (X ₁ ) was 0.8698, which was actually converted to 10.6%, and the code value of the water content (X ₂ ) was -0.4495 and the actual conversion value was 9.4% (Table 7). This was not significantly different from the optimum condition of gel strength and overall symbol.

When the fried fish cakes of Jeju flounder were prepared under the optimum conditions, the predicted results of gel strength and overall preference were 870 g? Cm and 6.27, and the results of experiments after making the optimum conditions were similar to 847.8 g? Cm and 6.19. Table 7).

Optimal Conditions and Optimal Conditions of Fried Fish Fillet for Jeju Flounder Predicted value  And measured values Reaction optimum Dependent variable Y ₁ Y ₂ Goal Value > 850 > 6.0 Optimal condition X ₁ = 10.6%, X ₂ = 9.4% Predicted value 870.2 ± 0.40 6.27 ± 0.27 Measured value 847.8 ± 13.4 6.19 ± 0.60 X ₁ : starch content (%, w / w), X ₂ : water content (%, v / w), Y ₁ : gel strength (g. Cm), Y ₂ : overall symbol

3. Fried Fish Cake Manufacturing Process

The optimum mixing ratio of the fried fish fillet in Jeju is shown in Table 8, and the appropriate amount of subsidiary ingredients per 100 g of frozen broth was mixed and prepared by adding water thereto.

Briefly describing the manufacturing process, the frozen flounder of Jeju flounder was thawed and ground by a silent cutter, and the salts were evenly added several times, and then homogenized for about 10 to 15 minutes to elute the salt-soluble protein, followed by addition of subsidiary materials.

In order to prevent heat denaturation of the meat during the mixing of all raw materials, ice was added continuously to maintain the temperature below 5 ℃, and the mixed final raw material dough was put into the mold of the logo of Jeju Guang Brand Brand Development Project, and then molded. After the soybean oil reached 165 ° C, it was fried for 3 minutes and the product temperature was 85 ° C or higher, and then cooled for 3 minutes, and then fried again for 2 minutes.

The temperature of the soybean oil was checked with the display temperature of the fryer and the thermometer. The frying time was strictly observed using a timer, and the product temperature was directly checked the temperature inside the product using a probe thermometer.

Finally, deoiled and cooled, and then vacuum packed, the prepared Jeju flounder fried fish cake was refrigerated at 4 ° C. for use in testing quality characteristics.

Optimal Mixing Ratio of Fried Fish Fillet in Jeju Flounder
(Ratio for 100g frozen meat)
frozen
Beef Big head
Protein Beef
Extract Sugar saline Egg white Kissil
Loss Starch water 100.0 1.5 0.4 2.3 2.0 4.0 0.3 10.6 9.4

4. Comparison of quality characteristics with commercial products

Compared to commercial products, the product produced under the optimum conditions showed similar gel strengths, but showed excellent sensory performance, especially the appearance and fishy smell were greatly improved (FIG. 9).

As a result, it is possible to produce premium products from Jeju flatfish and become a specialized processing technology of Jeju Island.

< Example  3>- Grilled fish paste  Produce

One. Grilled fish cake Frozen Meat  Produce

Baked fish cakes also used frozen meats that were freed of contaminants and insoluble proteins in order to facilitate the molding of the product into a design that fits the Jeju flounder brand rather than the traditional fish cake shape.

Frozen fish paste for grilled fish paste was prepared by the same process as frozen fish paste for fried fish paste after removing water insoluble protein such as collagen and elastin after being washed from Jeju flounder.

2. Grilled fish paste  Setting of Optimum Manufacturing Conditions

(1) Response surface model formula ( Response Surface Equation Derivation and Diagnosis

Optimization of manufacturing conditions was performed using Response Surface Methodology (RSM).

The eleven test zones determined according to the Central Composite Design (CCD) method were randomly executed, and the values of the gel strength (Y ₁ ) and the overall acceptability (Y ₂ ), which are dependent variables, are listed in the table. 9 is shown.

Coefficients and P- for the first term (X ₁ , X ₂ ), second term (X ₁ X ₁ , X ₂ X ₂ ), cross term (X ₁ X ₂ ), and constant term for deriving the response surface model The values are shown in Table 10.

The response surface model was found to be statistically significant with a coefficient of determination (R ² ) and a significance level (P-value) of 0.9 or more and 0.05 or less, respectively (Table 11).

The response surface model of the optimal mixing condition was derived by combining the independent variables affecting the dependent variables except the insignificant terms at the 95% level (Table 11, Table 12).

Central Complex Design and Jeju Flounder Grilled fish paste  Response of dependent variable to product Run No. Independent variable Dependent variable result X _One X ₂ Y _One Y ₂ Factorial
portion One -One -One 644.1 6.1 2 +1 -One 969.6 4.7 3 -One +1 553.3 6.8 4 +1 +1 914.1 4.5 Star
portion 5 -1.414 0 452.4 5.8 6 +1.414 0 993.6 4.5 7 0 -1.414 831.0 5.5 8 0 +1.414 530.3 6.5 Center
portion 9 0 0 759.0 5.6 10 0 0 752.5 5.5 11 0 0 753.0 5.5 X ₁ : starch content (%, w / w), X ₂ : water content (%, v / w), Y ₁ : gel strength (g. Cm), Y ₂ : overall acceptability

Jeju Flounder Grilled fish paste  Estimation coefficients of quadratic polynomials based on t-statistics Parameter Y _One Y ₂ Coefficient P -value Coefficient P -value Constant 754.83 0.000 5.5333 0.000 X _One 181.46 0.000 -0.6923 0.002 X ₂ -71.44 0.024 0.2393 0.097 X _One X _One 1.20 0.966 -0.2042 0.203 X ₂ X ₂ -19.98 0.486 0.2208 0.174 X _One X ₂ 8.83 0.791 -0.2250 0.233 X ₁ : starch content (%, w / w), X ₂ : water content (%, v / w), Y ₁ : gel strength (g. Cm), Y ₂ : overall acceptability

Jeju Flounder Grilled fish paste  Response surface model Equation of Quadratic Polynomial Model R ² P- value _{Y 1 = 754.83 + 181.46 X 1} - 71.44 X 2 _{^{+ 1.20 X 1 2 - 19.98 X}} 2 2 + 8.83 X ₁ X ₂ 0.939 0.005 Y ₂ = 5.5333-0.6923 X ₁ + 0.2393 X _{2 ^{- 0.2042 X 1 2 + 0.2208 X}} 2 2 - 0.2250 X 1 X 2 0.905 0.014 X ₁ : starch content (%, w / w), X ₂ : water content (%, v / w), Y ₁ : gel strength (g. Cm), Y ₂ : overall acceptability

Jeju Flounder Grilled fish paste  Analysis of variance of responses to dependent variables ANOVA ) Responses Sources DF SS MS F- value P- value Y _One Regression Linear 2 304253 152127 38.21 0.001 Square 2 2563 1282 0.32 0.739 Interaction One 312 312 0.08 0.791 Residual Lack of fit 3 19879 6626 506.48 0.002 Pure error 2 26 13 Total 10 327034 Y ₂ Regression Linear 2 4.29237 2.14618 19.54 0.004 Square 2 0.72311 0.36155 3.29 0.122 Interaction One 0.20250 0.20250 1.84 0.233 Residual Lack of fit 3 0.54263 0.18088 54.26 0.018 Pure error 2 0.00667 0.00333 Total 10 5.76727 Degrees of Freedom (DF), Sum of Square (SS), Mean Square (MS).

(2) Effect of independent variable on dependent variable

In order to examine the influence of the dependent variable of the gel strength (Y ₁₎ and the independent variable starch content for the overall preference degree (Y ₂₎ (X ₁₎ and singer amount (X ₂₎ easily it shows a three-dimensional response surface graph (Fig. 10).

In the case of gel strength, the starch content increased and the decrease in the amount of hydrolyzate increased.

In the case of total acceptability, the starch content was good until about 4%, but when it was added more, it dropped sharply, and the amount of hydrolysis was also good up to about 6%, but when added more, the overall acceptability was worse.

(3) optimization ( Optimization ) And validation ( Verification )

Using the Minitab program's optimizer procedure, the optimum condition for the best gel strength of 550 g? Cm was calculated. The code value of starch content (X ₁ ) was -0.7086, which was actually 5.2%. , The code value of the valence amount (X ₂ ) was 0.8302, and the actual conversion value was 5.7% (FIG. 11).

The optimum results of gel strength and overall acceptability were 548.58 g? Cm and 6.40 when the steamed fish paste (hard) was prepared under the optimum conditions. The experimental results were similar to 539.9 g? Cm and 6.51. (Table 13).

Jeju Flounder Grilled fish paste  At optimum conditions Predicted value  And measured values Reaction optimum Dependent variable Y ₁ Y ₂ Goal Value 550.0 Maximum Optimal condition X ₁ = 5.2%, X ₂ = 5.7% Predicted value 548.6 ± 0.86 6.40 ± 0.40 Measured value 539.9 ± 10.1 6.51 ± 0.62 X ₁ : starch content (%, w / w), X ₂ : water content (%, v / w), Y ₁ : gel strength (g. Cm), Y ₂ : overall acceptability

3. Grilled fish paste  Optimal manufacturing process

The optimum blending ratio of Jeju flounder baked fish is shown in Table 14. Briefly describing the manufacturing process, after thawing the frozen flounder of Jeju flounder and grinding it with a silent cutter, adding salt several times and homogenizing for about 10-15 minutes to elute the salt-soluble protein, and then rice flour, egg white, starch and water Add and mix.

In order to prevent heat degeneration of the meat during the mixing of all raw materials, ice was continuously added to keep the temperature below 5 ° C. After forming the mixed final raw material dough, it was kept for 20 minutes in a steamer at about 90 ° C to maintain its shape. After the increase, the oven was roasted at 160 ° C. for 20 minutes.

After cooling, the package was packaged in fear of deformation of fish cake and stored at 4 ℃ for use in quality characteristics experiments.

Optimal Mixing Ratio of Jeju Flounder Fish Cake
(Ratio for 100g frozen meat) Frozen Meat saline Rice flour Egg white Starch water 100.0 2.0 2.0 2.0 5.2 5.7

4. Comparison of quality characteristics with commercial products

In the comparison between the product produced in the optimum condition and the commercial product, the gel strength was completely different in the form of the product. In the sensory test, the prototype was much better than the commercial product, because it contained less starch and regulated the most suitable gel strength for the fish paste baked with water.

< Example  4>- Steamed fish paste  Produce

One. Steamed fish Frozen Meat  Produce

In general, steamed fish paste is classified as high-quality fish paste compared to fried fish paste, and because of differences in manufacturing methods, the difference between the preferred texture and taste is different. Steamed fish paste is softer than fried fish paste, and its color appears white. In order to make good use of this feature, we tried to improve texture and color by removing insoluble protein such as collagen in the existing frozen meat manufacturing process.

Preliminary experiments were carried out to find a method for producing the preferred texture and taste of the steamed fish paste and the results are shown in FIG. 3.

As a result, the texture was softer, the whiteness was significantly increased, the sensory evaluation was much better, and the yield was slightly decreased.

Frozen fish paste for steamed fish paste was prepared by the same process as frozen fish paste for frying fish paste after removing water insoluble protein such as collagen and elastin after being washed from Jeju flounder.

2. Jeju Flounder Steamed fish paste  Review of pretreatment conditions to establish optimal manufacturing conditions

(1) Review the content of salt

Salt is one of the most important raw materials affecting the gel strength during the manufacturing process of fish paste, but if it is excessive, saltiness becomes strong and the palatability decreases.

As the salt concentration increased, the gel strength increased and the saltiness became stronger, but there was no significant difference in the gel strength. Therefore, the ratio of salt was 2% of frozen meat.

(2) Review of Rice Flour Content

One of the major problems in improving the quality of fishery products is fishy. Starch takes up a large portion of the additives added to make fish paste, which greatly affects the yield, but does not affect fishy improvement. When rice flour was added, gel strength was slightly decreased and fishy smell was greatly improved, but there was no significant difference.

Therefore, it was judged that reducing the starch content slightly and using rice flour could improve fishy smell.

(3) with or without ripening Gel strength  And sensory comparison

The gelation phenomenon is also called setting. The reason that gelation occurs is that the fibrous myofibrillar protein forms a network structure.

In order to increase the elasticity of the fish paste by gelling well, the gel strength was measured after 12 hours of aging at 5 ° C.

According to the sensory test results, the matured products showed higher chewiness than the unaged products, and it was judged that premium fish cakes could be produced by aging the well mixed dough.

3. Soft-boiled fish paste  Setting of Optimum Manufacturing Conditions

(1) Response surface model formula ( Response Surface Equation Derivation and Diagnosis

Optimization of manufacturing conditions was performed using Response Surface Methodology (RSM).

The eleven test zones determined according to the Central Composite Design (CCD) method were randomly executed, and the values of the gel strength (Y ₁ ) and the overall acceptability (Y ₂ ), which are dependent variables, are shown in Table 15. Shown in

Central Complex Design and Soft Steamed fish paste  Response of dependent variable to product Run No. Independent variable Dependent variable result X _One X ₂ Y _One Y ₂ Factorial
portion One -One -One 324.4 6.2 2 +1 -One 297.8 5.9 3 -One +1 255.4 4.5 4 +1 +1 220.1 4.7 Star
portion 5 -1.414 0 260.8 5.2 6 +1.414 0 325.1 6.0 7 0 -1.414 330.2 6.8 8 0 +1.414 213.8 5.4 Center
portion 9 0 0 255.5 5.6 10 0 0 264.4 5.6 11 0 0 259.7 5.7 X ₁ : egg white content (%, w / w), X ₂ : water content (%, v / w), Y ₁ : gel strength (g. Cm), Y ₂ : overall acceptability

In setting RSM conditions for the production of soft soft steamed fish paste, the independent variables were set as egg white content (X ₁ ) and hydrolyzate (X ₂ ).

Coefficients and P- for the first term (X ₁ , X ₂ ), second term (X ₁ X ₁ , X ₂ X ₂ ), cross term (X ₁ X ₂ ), and constant term for deriving the response surface model The values are shown in Table 16.

The response surface model of the optimal mixing condition was derived by combining the independent variables affecting the dependent variables except the insignificant terms at the 95% level (Table 17, Table 18).

Jeju flounder soft Steamed fish paste  Estimation coefficients of quadratic polynomials based on t-statistics parameter Y _One Y ₂ Coefficient P -value Coefficient P -value Constant 259.87 0.000 5.6333 0.000 X _One 3.63 0.699 0.1289 0.418 X ₂ -38.91 0.007 -0.6100 0.009 X _One X _One 14.53 0.226 -0.1479 0.434 X ₂ X ₂ 4.05 0.716 0.1021 0.583 X _One X ₂ -2.18 0.869 0.1250 0.571 X ₁ : egg white content (%, w / w), X ₂ : water content (%, v / w), Y ₁ : gel strength (g. Cm), Y ₂ : overall acceptability

Jeju flounder soft Steamed fish paste  Response surface model Equation of Quadratic Polynomial Model R ² P- value _{Y 1 = 259.87 + 3.63 X 1} - 38.91 X 2 + 14.53 X ₁ ² + 4.05 X ₂ ² -2.18 X ₁ X ₂ 0.811 0.068 _{Y 2 = 5.6333 + 0.1289 X 1} - 0.6100 X 2 -0.1479 X ₁ ² + 0.1021 X ₂ ² + 0.1250 X ₁ X ₂ 0.801 0.077 X ₁ : egg white content (%, w / w), X ₂ : water content (%, v / w), Y ₁ : gel strength (g. Cm), Y ₂ : overall acceptability

Jeju flounder soft Steamed fish paste  Analysis of ANOVA of Response to Dependent Variables ( ANOVA ) Responses Sources DF SS MS F- value P- value Y _One Regression Linear 2 12220.0 6109.98 9.76 0.019 Square 2 1192.4 596.19 0.95 0.446 Interaction One 18.9 18.92 0.03 0.869 Residual Lack of fit 3 3089.5 1029.83 51.95 0.019 Pure error 2 39.6 19.82 Total 10 16560.4 Y ₂ Regression Linear 2 3.10964 1.55482 9.11 0.022 Square 2 0.25458 0.12729 0.75 0.512 Interaction One 0.06250 0.06250 0.37 0.571 Residual Lack of fit 3 0.84661 0.28220 84.66 0.012 Pure error 2 0.00667 0.00333 Total 10 4.28000 Degrees of Freedom (DF), Sum of Square (SS), Mean Square (MS).

(2) Effect of independent variable on dependent variable

Three-dimensional response surface graphs are shown in order to easily determine the influence of the independent variable egg white content (X ₁ ) and the hydrolysis amount (X ₂ ) on the dependent variables, gel strength (Y ₁ ) and overall preference (Y ₂ ). 19).

The gel strength was not significantly affected by the difference in egg white content, but was significantly affected by the amount of hydrolyzate.

In the case of egg white, it showed a positive effect up to about 7% in the overall acceptability, but showed a tendency to decrease significantly above that. If it is 6% or more, it tends to decrease.

(3) optimization ( Optimization ) And validation ( Verification )

The optimized code value was 6.0% of the code value of the egg white content (X ₁ ) which was actually converted to 0.0061, and the code value of the mantissa amount (X ₂ ) was -1.414 and the actual conversion value was 2% (Fig. 20).

The optimum results of gel strength and overall preference were 323.0 g? Cm and 6.69 when Jeju flounder soft steamed fish cake was prepared under optimum conditions, and the experimental results were 337.5 g? Cm and 6.55. Table 19).

Jeju flounder soft Steamed fish paste  At optimum conditions Predicted value  And measured values Reaction optimum Dependent variable Y ₁ Y ₂ Goal Value Maximum Maximum Optimal condition X ₁ = 6.0%, X ₂ = 2.0% Predicted value 323.0 ± 0.40 6.70 ± 0.39 Measured value 337.5 ± 10.2 6.55 ± 0.42 X ₁ : egg white content (%, w / w), X ₂ : water content (%, v / w), Y ₁ : gel strength (g. Cm), Y ₂ : overall symbol

4. Hard-boiled fish cake  Setting of Optimum Manufacturing Conditions

(1) Response surface model formula ( Response Surface Equation Derivation and Diagnosis

Optimization of manufacturing conditions was performed using Response Surface Methodology (RSM).

The eleven test zones determined according to the Central Composite Design (CCD) method were randomly executed, and the values of the gel strength (Y ₁ ) and the overall acceptability (Y ₂ ), which are dependent variables, are listed in the table. Shown in 20.

Coefficients and P- for the first term (X ₁ , X ₂ ), second term (X ₁ X ₁ , X ₂ X ₂ ), cross term (X ₁ X ₂ ), and constant term for deriving the response surface model The values are shown in Table 21.

The response surface model was found to be statistically significant with a coefficient of determination (R ² ) and a significance level (P-value) of 0.9 or more and 0.05 or less, respectively (Table 22).

The response surface model of the optimal mixing condition was derived by combining the independent variables affecting the dependent variables, except for insignificant terms at the 95% level (Table 22, Table 23).

Central Complex Design and Rigid Steamed fish paste  Response of dependent variable to product Run No. Independent variable Dependent variable result X _One X ₂ Y _One Y ₂ Factorial
portion One -One -One 204.4 4.5 2 +1 -One 493.7 6.5 3 -One +1 221.2 4.5 4 +1 +1 426.6 5.0 Star
portion 5 -1.414 0 228.6 4.4 6 +1.414 0 519.1 5.5 7 0 -1.414 461.5 6.3 8 0 +1.414 417.9 5.8 Center
portion 9 0 0 406.2 5.6 10 0 0 396.7 5.7 11 0 0 407.5 5.8 X ₁ : starch content (%, w / w), X ₂ : water content (%, v / w), Y ₁ : gel strength (g. Cm), Y ₂ : overall acceptability

Jeju flounder hard Steamed fish paste  Estimation coefficients of quadratic polynomials based on t-statistics Parameter Y _One Y ₂ Coefficient P -value Coefficient P -value Constant 403.47 0.000 5.7000 0.000 X _One 113.19 0.001 0.5070 0.006 X ₂ -14.00 0.434 -0.2759 0.055 X _One X _One -32.38 0.159 -0.4688 0.016 X ₂ X ₂ 0.54 0.979 0.0813 0.565 X _One X ₂ -20.98 0.409 -0.3750 0.062 X ₁ : starch content (%, w / w), X ₂ : water content (%, v / w), Y ₁ : gel strength (g. Cm), Y ₂ : overall acceptability

Jeju flounder hard Steamed fish paste  Response surface model Quadratic polynomial model equations R ² P- value _{Y 1 = 403.47 + 113.19 X 1} - 14.00 X 2 -32.38 X ₁ ² + 0.54 X ₂ ² -20.98 X ₁ X ₂ 0.912 0.011 _{Y 2 = 5.7000 + 0.5070 X 1} - 0.2759 X 2 _{^{- 0.4688 X 1 2 + 0.0813 X}} 2 2 - 0.3750 X 1 X 2 0.907 0.013 X ₁ : starch content (%, w / w), X ₂ : water content (%, v / w), Y ₁ : gel strength (g. Cm), Y ₂ : overall acceptability

Jeju flounder hard Steamed fish paste  Analysis of ANOVA of Response to Dependent Variables ( ANOVA ) Responses Sources DF SS MS F- value P- value Y _One Regression Linear 2 104065 52032.4 23.98 0.003 Square 2 6548 3274.2 1.51 0.307 Interaction One 1760 1759.8 0.81 0.409 Residual Lack of fit 3 10780 3593.2 103.36 0.010 Pure error 2 70 34.8 Total 10 123222 Y ₂ Regression Linear 2 2.66494 1.33247 13.56 0.010 Square 2 1.53761 0.76881 7.82 0.029 Interaction One 0.56250 0.56250 5.72 0.062 Residual Lack of fit 3 0.47131 0.15710 15.71 0.060 Pure error 2 0.02000 0.01000 Total 10 5.25636 Degrees of Freedom (DF), Sum of Square (SS), Mean Square (MS).

(2) Effect of independent variable on dependent variable

In order to examine the influence of the dependent variable of the gel strength (Y ₁₎ and the independent variable starch content for the overall preference degree (Y ₂₎ (X ₁₎ and singer amount (X ₂₎ easily it shows a three-dimensional response surface graph (Fig. 21).

The gel strength increased with increasing starch content and less hydrolyzate.

In the case of overall preference, the starch content was good until about 12%, but when it was added more, it dropped sharply, and the water content was also good up to about 2%.

(3) optimization ( Optimization ) And validation ( Verification )

Using the Minitab program's optimizer procedure, we calculated the optimum condition to target the highest gel strength 500 g? Cm and the best overall acceptability.The code value of starch content (X ₁ ) was actually 0.6292. The converted value was 11.4%, the code value of the valence amount (X ₂ ) was -1.4142, and the actual converted value was 1% (FIG. 22).

The optimum results of gel strength and overall acceptability were 501.41 g? Cm and 6.72 when the steamed fish paste (hard) was prepared under the optimum conditions. (Table 24).

Jeju flounder hard Steamed fish paste  At optimum conditions Predicted value  And measured values Reaction optimum Dependent variable Y ₁ Y ₂ Goal Value 500.0 Maximum Optimal condition X ₁ = 11.4%, X ₂ = 1.0% Predicted value 501.4 ± 0.92 6.72 ± 0.72 Measured value 497.4 ± 8.4 6.65 ± 0.31 X ₁ : starch content (%, w / w), X ₂ : water content (%, v / w), Y ₁ : gel strength (g. Cm), Y ₂ : overall acceptability

5. Steamed fish paste  Optimal manufacturing process

The optimum mixing ratios of Jeju flatfish and soft steamed fish are shown in Table 24 and Table 26. Unlike fried fish paste, one of the important indicators of steamed fish paste is whiteness.

Briefly describing the manufacturing process, after thawing the frozen flounder of Jeju flounder, grinding with a silent cutter, adding salt several times, homogenizing about 10-15 minutes to elute salt-soluble protein, and then adding rice flour, egg white, starch and water. And mixed.

In order to prevent heat denaturation of the meat during the mixing of all the raw materials, ice was added continuously to maintain the temperature of 5 ° C or below.

After cooling and vacuum packing, sterilization was performed by dipping at least 70 minutes after the temperature of the water heater reached 90 ° C.

Optimal Mixing Ratio of Jeju Flounder Soft Steamed Fish Paste
(Ratio for 100g frozen meat)
Frozen Meat saline Rice flour Egg white water 100.0 2.0 2.0 4.0 9.4

Optimal Mixing Ratio of Hard Steamed Fish Fillet in Jeju Flounder
(Ratio for 100g frozen meat)
Frozen Meat saline Rice flour Egg white Starch water 100.0 2.0 2.0 2.0 11.2 1.0

6. Comparison of Quality Characteristics with Commercial Products

The gel strength and color difference were similar in the comparison between the product produced at the optimum condition and the commercial product, and there was no significant difference in the sensory test. .

Commercial Steamed fish cake  Jeju flounder hard Steamed fish paste Gel strength  And whiteness comparison Jeju flounder hard steamed fish paste Commercial steamed fish paste Gel strength (g? Cm) 497.4 ± 8.4 485.1 ± 16.0 Whiteness 82.9 ± 0.6 83.1 ± 0.7

7. various colors Steamed fish paste  Produce

In order to diversify the steamed fish from Jeju flounder, the color was changed by using natural pigments in addition to the existing white color, and the appropriate concentration was obtained for each color. It was clarified.

The thicker the concentration, the more distinctive the shape of the stone floor was. The red, green, and gardenia pigments had 0.1% of the appropriate concentration and 0.2% of the brown color.

In the case of boiled liquor, the color of steamed fish paste became turbid and the color of steamed fish paste became more than 0.6%.

In order to produce a more excellent product, a concentrate of citrus fruits, which is the most representative product of Jeju Island, was added (FIG. 28).

At less than 1% of the Jeju citrus concentrate, no color change or fresh taste of citrus fruits was observed.

As a way to spread the image of Jeju flounder nationwide, the restaurant and the food service industry were used. As a result of sensory evaluation and tasting of four chefs of luxury Japanese restaurant in Bundang, Gyeonggi-do, we confirmed the possibility of growing Jeju flatfish fish cake as an advanced food ingredient. In particular, it was judged that it would contribute to enhancing the image of Jeju flounder and revitalizing the flatfish industry when used as a food ingredient in Jeju Island.

An example utilizing various colors of steamed fish paste is shown in FIG. 30.

Claims (31)

delete delete (a) harvesting flounder, washing and dehydrating; Ii) adding 3 to 5 parts by weight of sorbitol, 3 to 5 parts by weight of sugar, 0.1 to 0.25 parts by weight of polyphosphate and pyrophosphate, respectively, based on 100 parts by weight of flounder; And iii) thawing and grinding the flounder meat prepared by rapid freezing at -23 ~ -27 ℃ and adding salt, to maintain the temperature of mixing at 1 ~ 5 ℃ and eluting the salt-soluble protein step;
(b) 8 to 11 parts by weight of starch, 7 to 10 parts by weight of water, 1 to 2 parts by weight of soy protein, 0.2 to 0.5 parts by weight of beef extract, and sugar 2 Adding to 2.5 parts by weight, 3.5 to 4.5 parts by weight of egg white, and 0.1 to 0.5 parts by weight of xylose; And
(c) molding the mixture into a mold and then frying it for 2 to 5 minutes in 150-170 ° C. soybean oil, then cooling for 2 to 5 minutes and then frying for 1 to 3 minutes;
Flatfish fried fish cake manufacturing method comprising a.

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