KR101672799B1 - Fish paste including Bamboo shoot and its manufacturing method - Google Patents
Fish paste including Bamboo shoot and its manufacturing method Download PDFInfo
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- KR101672799B1 KR101672799B1 KR1020160017861A KR20160017861A KR101672799B1 KR 101672799 B1 KR101672799 B1 KR 101672799B1 KR 1020160017861 A KR1020160017861 A KR 1020160017861A KR 20160017861 A KR20160017861 A KR 20160017861A KR 101672799 B1 KR101672799 B1 KR 101672799B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
- A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Fish Paste Products (AREA)
Abstract
Description
The present invention relates to a fish paste containing bamboo shoots and a method for producing the same, which can provide a fish paste which is improved in texture and flavor and can be easily consumed by a consumer in everyday life.
Fish paste refers to a product which is prepared by adding salt to fish meat, making meat paste, shaping it into various shapes, and heating and solidifying it. It has been variously formulated according to compounding materials and heating methods, and has been sold as a low-priced food, and has long been recognized as a favorite food for consumers such as snacks and side dishes.
Conventionally, as a technique of making a fish paste using different compounding materials, there have been many fish paste including fish paste including loquat paste, fish paste including meat powder cooked with charcoal, and fish paste mixed with rice flour,
On the other hand, bamboo shoots are small and light shoots of bamboo. They are low in fat and cholesterol content, high in protein, carbohydrate and fiber content, and rich in nutritional substances such as vitamins, minerals, amino acids and flavones. Pharmacological action is antioxidant, anti-cancer, prevention of diabetes, constipation, hypertension and so on.
However, even in the above-mentioned health promotion function, bamboo shoots are consumed only in canned foods and herbs because their decay is rapid and the harvesting period is limited. In addition, due to the firm texture of the dietary fiber, it is difficult to ingest as it is, and a brittle taste is produced from bamboo shoots, resulting in a sense of rejection from consumers, which makes it difficult to easily ingest in everyday life.
Accordingly, the present applicant has recognized that there is no case in which bamboo shoots are used as a material to be incorporated in fish cake so far, and a fish paste which has a new texture and flavor different from conventional ones while resolving the bitter taste and hard texture of bamboo shoots, The present invention has been developed to develop food.
Patent No. 10-1038716
Published Japanese Patent Application No. 10-2014-0056917
Published Japanese Patent Application No. 10-2004-0087801
It is an object of the present invention to overcome the above-mentioned problems, and it is an object of the present invention to provide a fish paste in which a crisp, fresh new texture is highlighted to provide a flavor of bamboo shoot to differentiate from a conventional fishbowl, The present invention is to provide a fish cake containing bamboo shoots and a method for manufacturing the bamboo shoot so that consumers can enjoy the excellent functionality of bamboo shoots in everyday life by including effective ingredients contained in bamboo shoots while eliminating texture.
In order to achieve the above object, the present invention provides a fish paste comprising bamboo shoots containing 0.1 to 70 parts by weight of bamboo shoots based on 100 parts by weight of fish meat and fish meat.
In addition, the bamboo shoots may be prepared by including at least one of powder, jangachi, and chopped forms, and the pickled jelly is prepared by further adding a fermented thistle.
In addition, fish meat containing 0.1 to 20 parts by weight of fish meat based on 100 parts by weight of fish meat is further characterized in that a fish paste containing bamboo shoots is produced.
When the preparation of the first dough including fish meat, salt, and wheat flour is completed, 0.1 to 20 parts by weight of bamboo shoot powder based on 100 parts by weight of the fish meat is added after 3 to 10 minutes to perform secondary kneading, 0.1 to 20 parts by weight of chopped bamboo shoots, 0.1 to 20 parts by weight of bamboo shoots and 0.1 to 20 parts by weight of giblets are further added 10 minutes before the preparation of the second dough, Or frying in oil at 150 to 170 ° C. The present invention also provides a method of manufacturing a fish paste including the bamboo shoot.
Further, the process may further include a process in which the fish paste prepared by steaming the secondary dough is fried in oil at 150 to 170 ° C.
According to the above-described configuration, it is possible to provide a high-quality fish paste which is different from the conventional fish paste which was only provided with a soft and loose texture, a fresh new texture and a different bamboo shoot flavor, and besides, And solid texture are eliminated, the effective ingredient contained in bamboo shoots is included, and consumers can easily take the excellent functionality of bamboo shoots in daily life.
1 to 6 are photographs showing an embodiment according to the present invention.
Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings, but the present invention is not limited thereto.
1. Manufacture of fish paste containing bamboo shoots
First, materials for preparing fish paste containing bamboo shoots are prepared as shown in Table 1 below.
In the present invention, 0.1 to 70 parts by weight of bamboo shoots is added to 100 parts by weight of fish meat, and the bamboo shoots are added to the bamboo shoots in any one or more of powdered, pickled and chopped forms.
The bamboo shoots used in the present invention are made by using the bamboo shoot bamboo shoots of Geoje Island. The purchased bamboo shoots are prepared at 90 ~ 110 ℃ for 10 ~ 30 minutes and then powdered, pickled and cut. At this time, the bamboo shoot is heated to emulsify the solid texture of bamboo shoots according to the boiling, and the bamboo taste can be solved.
As shown in FIG. 1, the bamboo shoot powder is prepared by dipping bamboo shoots in cold water for 20 to 30 hours and then completely drying and crumbling the bamboo shoots so as to dry the bamboo shoots. The bamboo shoot powder is added in an amount of 0.1 to 20 parts by weight based on 100 parts by weight of the fish meat. At this time, boiled bamboo shoots are immersed in cold water and dried thoroughly, so that they can eliminate the bitter taste of bamboo shoots, and they are mixed uniformly in the form of powder in the form of powdered fish paste.
As shown in FIG. 2, the bamboo shoots were first boiled in a mixture of sugar and vinegar for 65 to 75 hours, and then boiled in a soy sauce, 50 to 90 parts by weight of water based on 100 parts by weight of the soy sauce, 20 to 50 parts by weight And 50 to 90 parts by weight of vinegar are mixed and boiled soy sauce mixture is poured into the vessel containing the above-mentioned bamboo shoot more than three times and poured. At this time, the bamboo shoots divided into 10 to 50 parts by weight based on 100 parts by weight of the soy sauce are added, and the boiled soy sauce mixture is divided into three or more portions to prevent the preservative effect and taste deterioration of bamboo shoots.
After the bamboo shoots have been stored for about 2 weeks, 1 to 10 parts by weight (preferably 5 parts by weight) of thistle fermentation liquid based on 100 parts by weight of soy sauce is further added and aged for one year or more to complete the bamboo shoot pickling of the present invention do.
If the thistle fermentation broth is added in an amount of less than 1 part by weight, the efficacy of the active ingredients contained in the thistle can not be exerted. If more than 10 parts by weight of the thistle fermentation broth is added,
The finished bamboo shoot pickling is added to the primary dough prepared in the following three times or more and added in an amount of 0.1 to 20 parts by weight based on 100 parts by weight of the fish meat. When the bamboo shoot is added at less than 0.1 part by weight, , And when added in an amount of more than 20 parts by weight, the saltiness of the bamboo shoots can be undermined. In addition, it is added in the form of pickled pickles to impart a sour flavor and a mild flavor of bamboo shoots, so that the effective component of bamboo shoots can be more effectively included in the fish paste. On the other hand, in the present invention, bamboo shoots are used instead of bamboo shoots, but they can be replaced with all common pickles to impart a unique flavor to the fish paste.
The above-mentioned thistle fermentation broth further contains a variety of flavonoid components such as apigenin and luteolin, which have excellent physiological activity, and in particular, apigenin has a cancer-preventing effect and a nerve protection It is reported that the health promotion function of thistle fermentation liquid can double the functionality of bamboo shoot effective for hypertension and the like.
In addition, the bamboo shoots of the truncated form are prepared by finely chopping boiled bamboo shoots in the same manner as the bamboo shoot pickled japon, and added in an amount of 1 to 30 parts by weight based on 100 parts by weight of fish meat for the manufacture of fish paste. The chopped form of bamboo shoots can provide a fresh texture of fish to customers by highlighting the crispy texture of the past, smooth and soft texture of the fish paste. If the bamboo shoot is added at less than 1 part by weight of the chopped form, Can not be recognized at all. If the bamboo bread is added in an amount exceeding 30 parts by weight, the soft texture of the fish paste is damaged, and the process of making the fish paste is difficult to proceed easily.
On the other hand, the fish meat means that the fish meat is washed cleanly.
0.1 to 5 parts by weight of salt (refined salt) and 10 to 50 parts by weight of wheat flour (starch) are added to fish meat of 100 weight percent of the fish meat and kneaded with a mortar or silent cutter to knead the fish meat and salt (refined salt) A dough made of wheat flour (starch) is called a first dough in the present invention. At this time, an acidity adjusting agent, a synthetic preservative, etc. may be further added to control the water content of the primary dough.
Also, the temperature of the dough should be kept below 10 ° C from the beginning of the first dough until the completion of the dough (second dough) including the following bamboo shoots, and the temperature and moisture of the dough are controlled by adding ice.
At this time, when the temperature of the batter exceeds 10 ° C, the elasticity of the batter is lowered, so that it is difficult to maintain the shape during post-processing by heating the fish paste, or the bamboo shoot is easily damaged or altered, .
When the preparation of the first dough is completed, the bamboo shoot powder prepared beforehand, the bamboo shoot pickled jelly and the bamboo shoot are added. The bamboo shoot powder is added for 5 minutes after the preparation of the first dough, Bamboo shoots and bamboo shoots are added 5 minutes before the second dough is completed.
In this case, the bamboo shoot powder is firstly mixed with the primary batter, and the bamboo shoot powder which is completely dried and crushed is not only long-lasting as compared with the bamboo shoot (pickles, filet, etc.) in which the mixing time with the primary batter is added in different forms, And to prevent the elasticity of the dough from being lowered by the bamboo shoots added in other forms. In addition, the bamboo shoots and bamboo shoots may be damaged during the dough production process and added at the end of the dough production process. That is, the order of adding bamboo shoots and bamboo shoots after addition of bamboo shoot powder is to take into consideration both the mixing properties of the materials, the elasticity of the dough, and the absorbency of the materials in manufacturing the present fish paste including bamboo shoots.
In this case, in addition to bamboo shoots, 0.1 to 20 parts by weight of the fish meat is added to the second dough in addition to bamboo shoots, and it can be used irrespective of the type of shellfish. After thoroughly removing the sand through the feelings, . Through this, the addition of bamboo shoots will bring out the texture of the fish cake with crispy and soft texture, so customers can feel three different mouthfeel in one fish cake and double the preference.
In addition, vegetable such as carrot or pear can be added to the fish paste including bamboo shoot according to the preference of the consumer, and the fish paste including the finished bamboo shoot is as shown in FIG.
When the fish paste (secondary batter) containing the bamboo shoots is prepared, various kinds of fish cake can be manufactured according to the heating method. A certain amount of secondary dough may be formed into various shapes and boiled for 40 to 50 minutes with steam at 80 to 100 ° C.
As shown in Figs. 4 to 5, in order to manufacture fried fish paste, the fish paste (secondary batter) including the bamboo shoot is shaped into a mock-up form and immediately fried in oil or fried fish paste fried with the steamed fish paste Can be manufactured. At this time, the frying temperature is 160 ° C to 170 ° C at a low temperature of 150 ° C and fried for 3 to 5 minutes.
At this time, if the steamed fish paste is fried again, the texture of the fish paste is very soft, and it is possible to provide crispy texture to the first mouth and chew to improve the taste of the customers.
Also, as shown in FIG. 6, it can be manufactured by further including sausage, rice cake, cheese, etc. between the fish paste (secondary batter) including the bamboo shoot, .
2. Sensory Evaluation
The sensory evaluation of the fish paste containing bamboo shoots according to the present invention was performed by a general score panel of 30 persons in comparison with a general fish cake not containing bamboo shoots, and the result as shown in Table 2 below was obtained. (10 points: Very good, 8 points: Good, 6 points: Average, 4 points: Poor, 2 points: Very poor)
In general, the fish paste of the present invention including bamboo shoots showed improved preference regardless of the form of fish paste in comparison with general fish paste which did not contain bamboo shoot, and when the fish paste was fried again, the highest evaluation was obtained As a result, the texture of the inside of the bamboo shoot fish cake is very soft when heated by frying once the steamed fish paste is cooked, and the texture when chewed in the first mouth is crispy, so that panelists can provide new texture fish cake, .
Especially, the texture of steamed fish paste, fried fish paste and steamed fried fish paste were 9.2, 9.5 and 9.8, respectively. This is because it added crispy bamboo shoots to the existing fish paste which was soft and added crispy texture to the original fish paste and added the gourd texture as it was added. do. In addition, conventional bamboo shoots were difficult to ingest easily in everyday life due to the rigid texture of bamboo shoots. However, since the bamboo shoots were included in the fish paste and were heated, the crisp texture improved the taste of the panels. .
In addition, the taste is about 9 points of fishcake including bamboo shoots, and the somewhat pungent flavor of fish meat that can be felt in general fish paste is masked to the original taste of bamboo shoots, while the bamboo shoots are bland It is believed that the taste of fish cake was further improved by masking and synergy effect.
The smell of the fish paste including the bamboo shoot was highly evaluated compared to the general fish paste, because the smell of the bamboo shoots permeated the fish paste and increased the flavor of the fish paste.
On the other hand, the fish paste containing bamboo shoots was evaluated in a similar manner to that of general fish cake. The bamboo shoots containing the bamboo shoots showed colors similar to those of white or ivory as containing bamboo shoots as shown in FIGS. 5 to 6, The color similar to that of the common fish cake was expressed, and it was considered that the color of the fish paste of the present invention including the bamboo shoot and the general fish cake were felt to be similar from the evaluation stage.
Claims (6)
And a step of further frying the fish paste prepared by steaming the secondary dough at an oil temperature of 150 to 170 DEG C to produce fish paste.
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| KR1020160017861A KR101672799B1 (en) | 2016-02-16 | 2016-02-16 | Fish paste including Bamboo shoot and its manufacturing method |
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| KR1020160017861A KR101672799B1 (en) | 2016-02-16 | 2016-02-16 | Fish paste including Bamboo shoot and its manufacturing method |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101921325B1 (en) | 2018-06-01 | 2018-11-22 | 동의대학교 산학협력단 | Method of making fish paste composition and fish cake produced therefrom |
| KR101921327B1 (en) | 2018-06-01 | 2018-11-22 | 동의대학교 산학협력단 | Method of making fish cake |
| JP2019013212A (en) * | 2017-07-07 | 2019-01-31 | 株式会社ケーエスコーポレーション | Manufacturing method of fish meat processed food, and fish meat processed food |
| KR20200018181A (en) | 2018-08-10 | 2020-02-19 | 박규완 | Fish products with dietary fiber and manufacturing method thereof |
| KR20200043632A (en) | 2018-10-18 | 2020-04-28 | (주)청미 | Fish paste with lycium chinense and manufacturing method thereof |
| KR20200074451A (en) * | 2018-12-17 | 2020-06-25 | 박규완 | Sauce with dietary fiber and manufacturing method of souce using the same |
| KR20210033303A (en) | 2019-09-18 | 2021-03-26 | 주식회사 엠알시스 | Manufacturing method of fish paste containing yellow lacquer |
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| JPS6244149A (en) * | 1985-08-19 | 1987-02-26 | Azuma Foods Kk | Novel fish paste product and production thereof |
| KR20040087801A (en) | 2003-04-10 | 2004-10-15 | 큰길식품 주식회사 | Method of manufacturing fish cake mixed with rice flour |
| JP2008212003A (en) * | 2007-02-28 | 2008-09-18 | Ito En Ltd | Deep-fried food |
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| KR101038716B1 (en) | 2009-02-26 | 2011-06-02 | 영우냉동식품 주식회사 | Boiled fish paste made from Misgurnus mizolepis |
| KR20110137045A (en) * | 2010-06-16 | 2011-12-22 | 담양군 | Method for making sausage and the sausage obtained thereby |
| KR20140056917A (en) | 2012-11-02 | 2014-05-12 | 양승길 | Boiled fish paste |
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| KR20040087801A (en) | 2003-04-10 | 2004-10-15 | 큰길식품 주식회사 | Method of manufacturing fish cake mixed with rice flour |
| JP2008212003A (en) * | 2007-02-28 | 2008-09-18 | Ito En Ltd | Deep-fried food |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2019013212A (en) * | 2017-07-07 | 2019-01-31 | 株式会社ケーエスコーポレーション | Manufacturing method of fish meat processed food, and fish meat processed food |
| KR101921325B1 (en) | 2018-06-01 | 2018-11-22 | 동의대학교 산학협력단 | Method of making fish paste composition and fish cake produced therefrom |
| KR101921327B1 (en) | 2018-06-01 | 2018-11-22 | 동의대학교 산학협력단 | Method of making fish cake |
| KR20200018181A (en) | 2018-08-10 | 2020-02-19 | 박규완 | Fish products with dietary fiber and manufacturing method thereof |
| KR20200037157A (en) | 2018-08-10 | 2020-04-08 | 박규완 | Fish products with dietary fiber and manufacturing method thereof |
| KR102180642B1 (en) | 2018-08-10 | 2020-11-19 | 박규완 | Fish products with dietary fiber and manufacturing method thereof |
| KR20200043632A (en) | 2018-10-18 | 2020-04-28 | (주)청미 | Fish paste with lycium chinense and manufacturing method thereof |
| KR20200074451A (en) * | 2018-12-17 | 2020-06-25 | 박규완 | Sauce with dietary fiber and manufacturing method of souce using the same |
| KR102219335B1 (en) | 2018-12-17 | 2021-02-24 | 박규완 | Sauce with dietary fiber and manufacturing method of souce using the same |
| KR20210033303A (en) | 2019-09-18 | 2021-03-26 | 주식회사 엠알시스 | Manufacturing method of fish paste containing yellow lacquer |
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