KR101645371B1 - Manufacturing Method of Riced Fish Paste and Riced Fish Paste by the method - Google Patents
Manufacturing Method of Riced Fish Paste and Riced Fish Paste by the method Download PDFInfo
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- KR101645371B1 KR101645371B1 KR1020150117120A KR20150117120A KR101645371B1 KR 101645371 B1 KR101645371 B1 KR 101645371B1 KR 1020150117120 A KR1020150117120 A KR 1020150117120A KR 20150117120 A KR20150117120 A KR 20150117120A KR 101645371 B1 KR101645371 B1 KR 101645371B1
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- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 2
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- 244000017020 Ipomoea batatas Species 0.000 description 1
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- 238000009395 breeding Methods 0.000 description 1
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- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
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- 210000001835 viscera Anatomy 0.000 description 1
Classifications
-
- A23L1/3255—
-
- A23L1/1041—
-
- A23L1/212—
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
-
- 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
- A23V2250/06—Amino acid
- A23V2250/0618—Glutamic acid
-
- 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
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/16—Potassium
-
- 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
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/1614—Sodium
Abstract
Description
The present invention relates to a process for producing rice cakes and rice cakes prepared by the method, and more particularly to a process for producing rice cakes which minimizes the reduction in the elasticity of the cakes without using wheat flour as an excipient in the production of fish cakes. The present invention relates to rice cakes produced by the method.
Fish cakes are rich in amino acids and unsaturated fatty acids, and they are widely used for side dishes and snacks because they are nutritious to humans and lower cholesterol, especially because they are easy to cook and eat.
Generally, fish meat is prepared by grinding fish meat from which fish head, viscera and scales are removed, adding a quality improving agent such as sugar or phosphate, and freezing and blocking the fish meat. Then, wheat flour is mixed and formed into various shapes such as a cylinder or a square Followed by steaming or boiling, followed by cooling.
However, the process of crushing the conventional meat is performed at -4 to -5 ° C. When crushing the crushed meat using the grinder blade, the frictional heat is excessively generated due to the contact between the blade and the crushed meat, And the meat is denatured.
In addition, although a large amount of wheat flour is used as an excipient in order to shape the fish cake and to mix other ingredients, the wheat flour is not only bad for human body but also has a disadvantage that flavor of fish paste is damaged due to its flavor. In addition, when wheat flour is added in a large amount, there is a disadvantage in that it can not feel the texture of a soft and tangy taste inherent to the fish paste.
As a conventional technique for preventing the elasticity of the fish meat from deteriorating, Korean Patent Registration No. 10-0994441 " A method for producing a cucumber fish paste and a cucumber fish cake made by the above method " has been proposed. In the aforementioned patent, squid and gulbi are used together to improve the elasticity of fish paste. However, although the taste and resilience of the fish paste was improved, the use of the expensive culverte and squid resulted in a disadvantage that the fish paste could not have price competitiveness.
Korean Patent Laid-Open No. 10-2013-0009450 also proposed a 'fish paste duster for improving elasticity of fish cake'. The above-mentioned preliminary patent has provided a separate device to make the tissue of the fish paste dense and improve the elasticity and texture. However, since such a prior art patent has to be provided separately, it has not been easily applied in the manufacture of fish paste.
Korean Patent No. 10-0371806 proposes a method of manufacturing fish paste containing soy protein and manufactured fish paste using soybean protein and chitosan. However, this fish paste does not have price competitiveness due to expensive materials, , And the addition of soy protein alone did not sufficiently improve the texture.
Also, in order to solve the disadvantages of wheat flour, a method of using rice flour in place of flour has been proposed in Korean Patent Laid-Open No. 10-2002-0023393 entitled " Method of manufacturing fish paste containing rice. &Quot; However, this technique does not use flour, but the disadvantage caused by flour is improved, but there is a disadvantage that the elasticity and texture of fish paste are lowered by mixing rice flour instead of wheat flour.
SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to overcome all the problems of the conventional fish paste described above by using rice flour instead of wheat flour as an excipient. By reducing frictional heat during processing of fish meat, Preventing the elasticity from lowering, and improving the texture.
In order to accomplish the above object, the present invention provides a method of manufacturing rice cakes, which comprises crushing crumbs with ice, mixing starch, rice flour, salt, and soybean oil during crushing, molding the mixed mixture, , And heating the molded product.
Further comprising the step of freezing and blocking the meat broth and the step of defrosting the frozen meat and the blocked broth at -20 to -10 ° C.
In the mixing step, 20 to 30 parts by weight of ice, 1 to 200 parts by weight of starch, 0.8 to 10 parts by weight of rice flour, 0.01 to 10 parts by weight of salt and 0.1 to 35 parts by weight of soybean oil are mixed in 100 parts by weight of the melt- .
In the mixing step, the additive and the additive are further mixed, and the additive is at least one selected from the group consisting of red pepper, green onion, carrot, squid, sesame leaf and black sesame. The additives include sodium L- Or more.
Wherein the natural meat is mixed with natural polyphenols in a step of freezing and blocking the meat or in the step of crushing the meat with the ice, followed by freezing and blocking.
The rice cake according to the present invention is characterized by being manufactured by the above-described methods.
According to the present invention, there is an advantage that the elasticity of the fish paste is improved by preventing the protein denaturation of the fish meat by reducing the frictional heat during the processing of the fish meat.
In addition, by using rice flour instead of wheat flour, there is an advantage of preventing the decrease of flavor caused by wheat flour, promoting health of the consumer, and promoting consumption of rice.
Hereinafter, the present invention will be described in detail.
The disadvantage of the fish paste in the past is that the protein in the fish meat is denatured by heat during the crushing process and the elasticity is lowered. When the wheat flour is mixed as an excipient, it is not good for the human body and the flavor is not good.
Therefore, the most important feature of the present invention is to prevent heat denaturation of proteins and to avoid the use of wheat flour to damage the flavor of fish cakes.
To this end, the present invention relates to a process for preparing a mixture comprising crushing crumbs with ice, mixing starch, rice flour, salt and soybean oil during pulverization, molding the mixed mixture, and heating the shaped product . In addition, the method may further include a step of freezing and blocking the meat broth and a step of defrosting the frozen meat and the blocked broth at -20 to -10 ° C before crushing the meat broth.
Hereinafter, the present invention will be described in detail according to its manufacturing steps.
Steps to freeze and block meat.
First, the manufacture of fish cake is usually difficult to use as it is in distribution and normal breeding. Therefore, the fish meat is frozen and blocked, and the fish cake is manufactured using the frozen meat.
That is, the fish meat is frozen at -50 to -20 ° C as it is, and the fish meat is frozen in the form of a block, which makes it easy to store and transport fish meat. At this time, food additives such as phosphate may be further added at the time of freezing the fish meat, and the step of freezing and blocking the fish meat is performed according to a known method of manufacturing fish cakes.
In addition, when the fish meat is frozen and blocked, the fish meat can be first crushed and frozen and blocked, and various known methods can be applied.
The frozen and blocked broth is thawed at -20 to -10 ° C.
Next, the frozen and blocked broth is thawed at -20 to -10 ° C. At this time, thawing is carried out at -20 to -10 ° C rather than at room temperature or refrigeration temperature, in order to prevent the protein from being denatured by raising the temperature of the meat during the crushing process.
That is, by using the broth that has been thawed at a temperature lower than the normal grinding temperature of -5 to -4 ° C, it is possible to prevent the denaturation of the protein that occurs in the pulverization process of meat grind.
In this case, the defrosting time is not limited, and it is enough to allow the frozen meat to be frozen to -20 to -10 ° C at -50 to -20 ° C, and usually defrost for 4 to 24 hours.
On the other hand, as described above, the freezing and blocking stages of the meat culture take into account the distribution process of the meat culture, and it is natural that the freezing, blocking and thawing steps of the meat culture can be omitted.
Crushing the defrosted meat with ice, and mixing starch, rice flour, salt, and soybean oil during pulverization.
Next, the defrosted meat is crushed. At this time, the crushing particle size of the crushed meat is the same as that of the known fish cakes.
In order to minimize the generation of frictional heat due to the friction between the blade of the grinder and the fish meat, the fish meat temperature in the state of -20 to -10 ° C is not elevated .
That is, in the present invention, the modification of the protein is minimized by the process of adding ice, and the temperature of the fish meat is maintained at a low level to prevent degradation of elasticity and texture, and rice flour is used instead of flour The problem of the elasticity and texture deterioration that occurs in the case of the present invention is solved.
The amount of ice used is preferably 20 to 30 parts by weight based on 100 parts by weight of the frozen fish meat. If the amount of ice used is too small, denaturation of the protein can not be prevented. If the amount of ice is excessive, The efficiency of the process is lowered and the water content of the fish paste is increased, resulting in a disadvantage that the formability is lowered.
Then, the above-mentioned thawed crumbs are crushed together with ice, and then starch, rice flour, salt and soybean oil are mixed together and pulverized.
The starch is for gelation of fish cake, which improves formability through gelation. As the starch, one or more kinds of starch may be used singly or in combination, regardless of the kinds thereof such as potato starch, sweet potato starch and corn starch. The amount of the starch used is preferably 1 to 200 parts by weight based on 100 parts by weight of the frozen fish meat. When the amount of the starch used is too small, gelation is difficult, and when it is excessive, flavor of fish paste is decreased.
The rice flour is used as a substitute for wheat flour which is an excipient and improves the formability through gelation. The rice flour can be used regardless of the kind such as wet rice flour or dry rice flour, and its grain size is not limited either.
That is, in the present invention, by not using wheat flour, the health of the human body is prevented from being deteriorated due to the ingestion of the fish paste due to the wheat flour, and the flavor of the fish paste due to the wheat flour is prevented from deteriorating. In addition, the present invention promotes the consumption of surplus rice by using rice flour. The amount of rice flour to be used is preferably 0.8 to 10 parts by weight based on 100 parts by weight of the frozen fish meat. If the amount of rice flour is too small, it is difficult to replace wheat flour.
The salt is used to adjust the salinity of fish cake and to improve the preservability. It is preferable to use salt, but it is not necessarily limited thereto. The salt is preferably 0.01 to 10 parts by weight based on 100 parts by weight of the above-described defrosted fish meat.
The soybean oil is a process of heating fish meat to be cooked, that is, to have a crispy and chewy texture due to the soybean oil in the fish meat during the process of boiling or boiling. The soybean oil is preferably used in an amount of 0.1 to 35 parts by weight based on 100 parts by weight of the defrosted fish meat. If the amount of the soybean oil is too small, the effect is insignificant, and if it is excessive, flavor of fish paste may be lowered.
Further, in this step, the additive and the additive can be further mixed.
At least one selected from the group consisting of red pepper, green onion, carrot, squid, sesame leaf and black sesame can be used as the above material. The total amount of the subordinate ingredient is in the range of 1 to 100 parts by weight based on 100 parts by weight of the above- . This is because when the amount of the sub ingredient is excessive, the flavor inherent in the fish is reduced. As an example, the sesame leaf may be used in an amount of 0.01 to 50 parts by weight and the black sesame may be used in a range of 0.01 to 20 parts by weight.
The additive may be at least one selected from the group consisting of sodium L-glutamate, glucono delta lactone and potassium sorbate. The flavor enhancer, sodium L-glutamate, is added in an amount of 0.01 to 3 parts by weight, Is used in an amount of 0.01 to 1.5 parts by weight and the potassium sorbate as a preservative is used in a range of 0.01 to 0.5 parts by weight.
Molding the mixed mixture.
Next, the crushed and mixed mixture is molded as described above. The form of the above molding is not limited.
And heating the molded article.
Then, the molded product is heated, that is, the molded product is wicked through a process of melting or boiling, thereby completing the manufacture of the fish paste.
In addition, it is natural that such fish paste may be sold as it is, or may be frozen again and distributed as a frozen fish paste.
The fish paste prepared as described above can be used to prevent the protein from being denatured and not to lower the elasticity of the fish paste but to prevent the decrease of the flavor due to the wheat flour by using the rice flour instead of the flour and to improve the health of the recipient will be.
On the other hand, in the step of freezing and blocking the meat meat or crushing the meat meat with ice, the fish meat is mixed with natural polyphenol and then frozen, blocked or crushed to extend the preservability of fish meat .
The polyphenol is a generic name of a plant component having several phenolic hydroxyl groups in the molecule and is known to be the fourth most abundant component of the plant components following cellulose, Plums, moths, persimmons, pine needles, etc., and it has the effects of prevention of rancidity and deodorization of fat.
That is, in the present invention, by mixing the above-mentioned polyphenol into the fish meat, it is possible to prevent rancidity of the fat in the fish meat to enhance the preservability of the fish paste, and to remove the fishy fish unique to the fish meat.
At this time, the natural polyphenol is pulverized together with shells and seeds, which contains at least one polyphenol selected from grape, apple, green tea, plum, gum, To 10 times of water is added and the mixture is stirred in a constant temperature water bath at 60 to 80 DEG C for 2 to 3 hours to extract polyphenol and then filtered to remove debris to obtain a natural polyphenol .
The polyphenol is preferably used in an amount of 0.1 to 3 parts by weight based on 100 parts by weight of the fish meat or 100 parts by weight of the fish meat. When the amount of the polyphenol is too small, its function is insignificant. .
Hereinafter, the present invention will be described in more detail with reference to specific examples of the present invention.
(Example 1)
The broth was prepared and frozen and blocked at -45 캜 for 24 hours. The frozen and blocked broth was thawed at -20 to -10 ° C for 12 hours. Next, 10 kg of thawed crumbs were crushed together with 2 kg of ice, while 5 kg of starch, 0.5 kg of salt, 0.08 kg of rice flour and 1 kg of soybean oil were mixed during the crushing.
Then, it was shaped into a bar shape, and the molded fish cake was fried with soybean oil at a temperature of 150 ° C to 180 ° C.
(Example 2)
The same procedure as in Example 1 was carried out except that 3 kg of ice and 1 kg of rice flour were used.
(Comparative Example 1)
The same procedure as in Example 1 was carried out, but no ice was used.
(Comparative Example 2)
The same procedure as in Example 2 was carried out, but no ice was used.
(Comparative Example 3)
The procedure of Example 2 was followed except that wheat flour was used instead of rice flour.
(Test Example 1)
20 fishermen prepared according to Examples 1 and 2 and Comparative Examples 1 to 3 were evaluated by five evaluators in terms of appearance, flavor, taste, texture and overall acceptability. The evaluation methods were averaged after grading the scores from 9 to 1 according to the degree of the worst to the worst. The results are shown in Table 1 below.
As can be seen in Table 1, it was confirmed that Examples 1 and 2 of the present invention were significantly superior to those of Comparative Examples 1 to 3 in taste and overall taste. However, in terms of texture, wheat flour was used in place of rice flour, and it was confirmed that Comparative Example 3 and Example 2 using ice gave the same score. When ice was used, substitution of wheat flour and rice flour had a great effect on texture I was not sure.
There was no significant difference between Examples 1 and 2 and Comparative Examples 1, 2 and 3 in the item of incense, and Example 2, Comparative Example 2 and Comparative Example 3, in which the amount of rice flour or wheat flour was increased in appearance, The reason for this is that the use of flour and rice flour affects the moldability.
That is, in the present invention, it is apparent that the sensory evaluation of the rice flour raises the taste and the preference degree of the rice flour compared to the flour, and that the addition of ice improves the texture and also increases the overall taste.
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the scope of the present invention is not limited to the disclosed exemplary embodiments. It will also be appreciated that many modifications and variations will be apparent to those skilled in the art without departing from the scope of the invention.
Claims (6)
Defrosting the frozen and blocked broth at -20 to -10 < 0 > C,
Crushing the thawed meat with ice, mixing starch, rice flour, salt and soybean oil during the grinding,
Molding the mixed mixture,
And heating the molded workpiece,
In the mixing step,
20 to 30 parts by weight of ice, 1 to 200 parts by weight of starch, 0.8 to 10 parts by weight of rice flour, 0.01 to 10 parts by weight of salt and 0.1 to 35 parts by weight of soybean oil are mixed in 100 parts by weight of the thawed meat culture, Wherein the additive is at least one selected from the group consisting of red pepper, green onion, carrot, squid, sesame leaf and black sesame. The additive is at least one selected from the group consisting of sodium L-glutamate, glucono delta lactone and potassium sorbate,
In the step of freezing and blocking the crushed meat or crushing the frozen crushed meat with ice,
After mixing the natural meat polyphenols with the natural polyphenols, they are frozen, blocked or ground,
Wherein the natural polyphenol is obtained by pulverizing a natural fiber material containing at least one polyphenol selected from grape, apple, green tea, plum, banana, coriander and persimmon with a shell and seed, After the addition of water, the mixture is stirred in a constant temperature water bath at 60 to 80 ° C for 2 to 3 hours to extract polyphenol, which is then collected by filtration or gauze to remove the residue,
Wherein the polyphenol is used in an amount of 0.1 to 3 parts by weight based on 100 parts by weight of the meat or 100 parts by weight of the meat.
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| KR101944254B1 (en) | 2017-08-29 | 2019-04-18 | 주식회사 맛뜰안식품 | Dough composition for fish castella and method for preparing fish castella |
| KR20200001074A (en) * | 2018-06-26 | 2020-01-06 | 전희진 | A food composition comprising crustacean and its manufacturing method |
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