KR101686453B1 - Fish cake with different reseves core - Google Patents

Abstract

It is an object of the present invention to provide a fish paste containing a different flavor of a food ingredient placed in the inside of the food ingredient and containing other ingredients having excellent health characteristics by using only natural ingredients.
In order to attain the above object, the present invention provides a fish paste containing, in its inner portion, other ingredients of a raw material such as fresh fish and fresh fish outside the fresh fish, wherein the fresh fish is octopus, the fresh fish comprises 18 to 22% 8 to 10 wt% of potato starch, 8 to 12 wt% of egg yolk, 7 to 9 wt% of glutinous rice powder, 12 to 15 wt% of wheat flour, 0.8 to 1.2 wt% of seaweed extract, 9 to 11 wt% % Of whole milk powder, 0.5 to 1.5 wt.% Of organic raw material, 0.8 to 1.2 wt.% Of baking powder, 2 to 3 wt.% Of oligosaccharide, 1.5 to 2.5 wt.% Of sunflower oil, 0.8 to 1.2 wt. 5 to 7% by weight.

Description

Fish cake with different reseves core}

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fish paste containing other ingredients, and more particularly to a fish paste containing another ingredient in the form of wrapping a separate ingredient in the fish paste.

In general, fish paste is a processed fish meat product whose main ingredient is fish meat. It is made by adding salt to fish meat to make dough, adding various additives to the fish meat, shaping it into a specific form, and then grilling, boiling, baking, or cooking oil.

Since the fish paste is used as a main ingredient, the fish paste thus prepared has a high digestion and absorption rate, a good taste, a rich protein and calcium content, and particularly low calorie and low fat food characteristics.

In addition, fish cakes have various types and forms, and the cooking methods are simple and various applications are applied to any type of cooking. Generally, foods are popular foods for general people because they are cheaper than other animal protein foods.

In addition, fishmonger with various ingredients added in fish meat as main ingredient is proposed.

For example, Laid-open Patent No. 2003-0002457 discloses that 0.1 to 20% by weight of top mushroom, oyster mushroom, mushroom mushroom, shiitake mushroom or mushroom mushroom; 43% by weight of fish meat surimi; 9.5% by weight flour; 4% by weight of propin; 1.5% by weight of sugar; 1.05 wt% salt; 0.25 wt% MSG; D-xylulose 0.2 wt%; 0.1% by weight potassium sulphate; And water in an amount of 20.4 to 40.3% by weight, has been proposed and provides a flavor different from the conventional one.

In addition, Japanese Patent No. 507848 discloses that 60 to 80% by weight of white meat loaves, 5 to 20% by weight of rice flour, glutinous rice flour or mixed flour thereof, 1 to 3% by weight of salt, 0.3 to 0.7% by weight of phosphoric acid, Potassium sorbate, 0.1 to 0.5 wt% of xylose, 3 to 7 wt% of soybean oil, 0.1 to 0.5 wt% of L-sodium glutamate, %, And a residual amount of at least one member selected from the group consisting of wheat flour, vegetables, seafood, and herbal medicines.

In addition, Patent No. 1089556 discloses a method for producing a starch-containing starch comprising 40 to 44% by weight of bass, 1 to 3% by weight of salt, 3 to 5% by weight of ice cubes, 16 to 20% by weight of starch, 1 to 3% The composition of the fish paste consisting of 10 to 14 wt% of vegetables, 1 to 1.5 wt% of ginger juice, 1 to 1.5 wt% of chopped garlic, 0.3 to 1 wt% of pepper, 13 to 17 wt% of water and 1.5 to 2.5 wt% of egg white is disclosed .

The above-mentioned patents are different from the fish paste using only conventional fish meat in that they provide a unique flavor by using a separate material. However, since the separate materials are mixed with the existing materials and the flavor of the added ingredients is reduced, Some food additive is added, which makes it different from conventional fish paste.

The present invention has been made in order to overcome the disadvantages of the prior art as described above, and it is an object of the present invention to provide a food product having a high flavor of the added food material, And to provide a fish paste containing the fish paste.

In order to attain the above object, the present invention provides a fish paste containing, in its inner portion, other ingredients of a raw material such as fresh fish and fresh fish outside the fresh fish, wherein the fresh fish is octopus, the fresh fish comprises 18 to 22% 8 to 10 wt% of potato starch, 8 to 12 wt% of egg yolk, 7 to 9 wt% of glutinous rice powder, 12 to 15 wt% of wheat flour, 0.8 to 1.2 wt% of seaweed extract, 9 to 11 wt% % Of whole milk powder, 0.5 to 1.5 wt.% Of organic raw material, 0.8 to 1.2 wt.% Of baking powder, 2 to 3 wt.% Of oligosaccharide, 1.5 to 2.5 wt.% Of sunflower oil, 0.8 to 1.2 wt. 5 to 7% by weight.

The present invention also relates to a fish cake containing, in its inside, fresh meat and other ingredients of a foodstuff comprising a bean curd outside the bean curd, wherein the fresh bean comprises 70 to 74% by weight of sweet potato, 2. to 2.50% of honey, 0.2 to 0.25% From 7 to 7.5% by weight of oligosaccharides, from 2 to 2.5% by weight of organic raw materials and from 14 to 15% by weight of peanuts, wherein the beads comprise 18 to 22% by weight of eel meat, 0.8 to 1.2% by weight of roasted salt, 9 to 11% by weight of seaweed extract, 8 to 10% by weight of egg white, 8 to 10% by weight of potato starch, 8 to 12% by weight of egg yolk, 7 to 9% by weight of glutinous rice flour, 12 to 15% by weight of wheat flour, 7 to 7% by weight of peanut, 0.5 to 1.5% by weight of organic raw material, 0.8 to 1.2% by weight of baking powder, 2 to 3% by weight of oligosaccharide, 1.5 to 2.5% by weight of sunflower oil, 0.8 to 1.2% .

Preferably, the quick-boil is 65 to 70% by weight based on the entire fish cake.

More preferably, the outer surface and the inner surface are baked for 8 to 12 minutes under the environment of 155 ° C to 165 ° C in a total of 15g to 20g.

The fish cake containing the other ingredients according to the present invention is constituted by the outer body composed of the inner body made of separate food materials and the natural material wrapping the inner body, and the flavor due to the inner body and the flavor of the past fish cake due to the outer body can be felt , It has an effect of providing an increased flavor of fish paste, and also has an effect of providing fish paste beneficial for health by constituting only the natural materials for the materials used for the outside.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a cross-sectional view of a fish cake containing another ingredient of the present invention,
2 is an external view and cross-sectional view of the fish-eye produced according to Example 1,
3 is an external view and cross-sectional view of the fish-eye produced by Example 2. Fig.

Hereinafter, preferred embodiments according to the present invention will be described in detail with reference to the accompanying drawings.

As shown in FIG. 1, the fishcock 10 according to the present invention comprises a fastener 1 located inside and a dressing 2 of a shape enclosing the inside.

The inner meat 1 may be composed of seasoned octopus, seasoned eel or the like, but it may be composed of other seasoned ingredients. If necessary, the sweet potato As a raw material.

The material of the outer surface 2 is a typical fish cake flavor, and is composed of eel meat and wheat flour as its main ingredients to provide a soft texture.

In addition, the outer surface 2 is set to a ratio of 65 to 70% by weight with respect to the entire fishmonger 10, while the inner surface 1 comprises 30% by weight to 35% by weight.

When the outer surface 2 is less than 65 wt%, the flavor of the inner surface 2 is too high and the flavor of the outer surface 2 is weakened. When the outer surface 2 is more than 70 wt%, the flavor of the outer surface 2 is too high, .

Further, the shape of the fish paste 10 is preferably spherical, and if the total weight is 15 g to 20 g, it is convenient to take it at once.

The ingredients of the fastball (1) are as follows.

octopus:

When the inner fastener 1 is octopus, it is cut and formed into an appropriate size.

The octopus has the advantage of providing its own unique flavor.

garnish:

On the other hand, when the fast-food raw meat (1) is famous, 70 to 74 wt% of sweet potato, 2. to 2.50% of honey, 0.2 to 0.25 wt% of roasted salt, 7. to 7.5 wt% of oligosaccharide, By weight and 14. < RTI ID = 0.0 > 15% < / RTI >

The sweet potatoes are steamed sweet potatoes, which are composed of only a small amount of sweet potatoes, and provide sweetness, color and nutrition unique to sweet potatoes. When the content is less than 70% by weight, the flavor and texture of the sweet potato are weakened, and when it exceeds 74% by weight, the texture is decreased.

The honey provides a fragrant texture and fragrance and a function of preventing decay. When the content is less than 2% by weight, the effect of honey is weak. When the content is more than 2.5% by weight, the sweetness is too strong.

The roasted salt serves to increase the overall taste and at the same time to regulate the balance of taste, with 0.2 to 0.25% by weight being suitable.

The oligosaccharide also acts as a sweetener to increase the overall taste and control the balance of taste, and is preferably 7 to 7.5% by weight.

The organic raw sugar also serves as a sweetener such as the oligosaccharide, and 2 to 2.5% by weight is suitable.

The peanuts are for flavor, peeled roasted peanuts are suitable and provide an elevated flavor, especially when mixed with sweet potatoes. At this time, when the content is less than 14% by weight, the flavor of the peanut is weak. When the content is more than 15% by weight, the flavor of the whole fish cake (100) is weakened due to the flavor of the strong peanut.

The following describes the components of the wool (2).

The bean curd (2) contains 18 to 22 wt% of eel meat, 0.8 to 1.2 wt% of roasted salt, 9 to 11 wt% of seafood extract, 8 to 10 wt% of egg white, 8 to 10 wt% of potato starch, % Of glutinous rice powder, 7 to 9 wt.% Of glutinous rice powder, 12 to 15 wt.% Of wheat flour, 5 to 7 wt.% Of whole milk powder, 0.5 to 1.5 wt.% Of organic raw material, 0.8 to 1.2 wt.% Of baking powder, 1.5 to 2.5% by weight of sunflower oil, 0.8 to 1.2% by weight of sake, and 5 to 7% by weight of peanuts.

The eel meat is preferably eel and the eel is 70 to 80% pure and contains 5 to 7% by weight of sugar.

The eel meat is rich in unsaturated fatty acids and vitamin A to provide a variety of effects, and has the effect of providing a peculiar flavor of mackerel, with 18 to 22 wt% being suitable. If the eel meat is less than 18% by weight, the flavor of the eel is weak. If the eel meat content is more than 22% by weight, the proportion of the sub ingredient is reduced, which is disadvantageous in terms of elasticity and the like.

The above-mentioned roasted salt is effective in providing an elution effect of the whitening of the eel meat, enhancing the taste and preventing the decay, and preferably 0.8 to 1.2% by weight. When the pH is outside the above range, the effect of eluting the white peach is small or the salty taste is strong, which is disadvantageous.

The seaweed extract is a conventional seaweed extract, and serves as a natural seasoning to improve the overall flavor and nutrition. When the content is less than 9% by weight, the increase of the flavor is weak. When the content is more than 11% by weight, the flavor of the seafood extract is strong, which is disadvantageous.

If desired, the seaweed extract may be replaced with a natural extract of a different composition, and the composition may also be changed to a natural product.

The egg white is preferably added in an amount of 8 to 10% by weight as a component added for soft elasticity, moisturizing, and nutritional supply of the product, and the effect is insignificant or excessively undesirably exhibited outside the above range.

The potato starch is suitable as an ingredient for improving elasticity, improving emulsifying power, increasing effect and improving coloring, and 8 to 10% by weight.

When the potato starch content is less than 8% by weight, the increase of the elasticity is insignificant. When the potato starch content exceeds 10% by weight, the product property is weakened by excessive elasticity.

The egg yolk is a mixture of egg yolk and egg white, which improves flavor, enhances color and texture, and is suitable as 8 to 12% by weight. When the egg yolk is outside the above range, the effect is insignificant, Do.

The glutinous rice powder is contained in the form of powder, and 7 to 9% by weight is suitable as a component which serves to increase the flavor, increase the elasticity and enhance color. If the value is out of the above range, the effect is also insignificant or excessive, thereby deteriorating the productivity.

The wheat flour is a main component of the outer shell 2 along with eel meat, and it is preferably 12 to 15% by weight as a component for providing an increasing effect, a providing property, a product swelling, and a synergy effect.

If the content is less than 12% by weight, the cohesiveness is low due to low cohesiveness and texture, and if the content is more than 15% by weight, the flavor is rapidly reduced to weaken the product quality.

The whole milk powder is a component provided for improving the flavor, promoting emulsification and supplying nutrition, and it is preferably 5 to 7% by weight. Outside of the above range, the effect is insignificant or the flavor of the whole product is deteriorated due to the strong effect.

The organic raw sugar is preferably used in an amount of 0.5 to 1.5% by weight as a component for improving sweetness, improving color development and preventing product from being spoiled. When the content is out of the above range, the effect is insignificant, .

The baking powder is preferably 0.8 to 1.2% by weight as a component that swells the product to provide a soft texture and maintains the appearance of the product. When the baking powder is less than 0.8% by weight, the swelling effect is insignificant and 1.2% If it exceeds, the whole flavor is lowered due to the taste of the baking powder itself.

The oligosaccharide is a component which provides a refreshing sweetness, nutritional fortification, and a function of enhancing the fragrance, and is preferably 2 to 3% by weight. Outside of the above range, the effect is also insignificant, or the flavor of the whole product is deteriorated due to the strong effect.

The sunflower oil is preferably used as an ingredient for emulsifying power, flavor enhancement and nutritional fortification in an amount of 1.5 to 2.5% by weight. Outside of the above range, the effect is also insignificant, or the flavor of the whole product is deteriorated due to the strong effect.

The sake is preferably 0.8 to 1.2% by weight as a component to remove bitterness, improve flavor and prevent decay. Outside of the above range, the effect is also insignificant, or the flavor of the whole product is deteriorated due to the strong effect.

Finally, the peanut is composed of pieces, preferably 5 to 7% by weight, as a component for nutrition and providing a fine taste. When the content is less than 5% by weight, the appearance of a less pronounced taste is insignificant. When the content is more than 7% by weight, the flavor is too strong and the whole flavor is reduced.

Meanwhile, the inner skin 1 and the outer skin 2 of the above-described components are manufactured in the form of a dough, and the dough is baked using the dough produced to complete the final fishbake 10.

The fishbone 10 is manufactured using a separate two-piece mold, and the mold is formed with an internal space in the shape of the fishbone 10.

First, the mold is heated to 155 ° C to 165 ° C, and after separating the water, the dough (2) is added to the inner space in an amount of 1/2, and then the dough (1) is dipped into the dough do. Thereafter, the mold was flipped after 4 to 6 minutes, and the remaining face was heated again for 4 to 6 minutes. Then, the baked fish cake 10 was discharged from the mold, It completes. At this time, the mold temperature is maintained at 155 to 165 ° C.

That is, the fishbone 10 is manufactured by heating for 8 to 12 minutes as a whole under the environment of 155 ° C to 165 ° C.

Example 1

10% by weight of egg powder, 9% by weight of potato starch, 10% by weight of egg white, 8% by weight of glutinous rice powder, 13.5% by weight of wheat flour, 6 wt% of milk powder, 1 wt% of organic raw material, 1 wt% of baking powder, 2.5 wt% of oligosaccharide, 2 wt% of sunflower oil, 1 wt% of sake, 6 wt% of peanut.

At this time, the eel meat was echinacea which contained 6.3% of water containing 76% of water, and it was fried for 10 minutes at 1,200 rpm of the blender. Then, roasted salt was added, and 25 minutes was further added. After finishing, we added seaweed extract, egg white, potato starch, egg white, rice flour, wheat flour, whole milk powder, organic raw sugar, baking powder, oligosaccharide, sunflower oil and sake, and peanut in order. , And the final peanut was blended for 20 seconds to prepare a pretzel dough.

 Then, the octopus was cut into 5g, washed, and prepared as a whip.

Subsequently, the mold was heated to 160 ° C, and then put into a mold with 1/2, 5/1, 2/3, 5/5, 5/5, 5/5, 5/5, 5/5, and 5/5 g of fish paste.

Example 2

The dough was prepared in the same manner as in the above example. The dough was prepared in the same manner as in the above example except that 73.21 wt% of sweet potato, 2.23 wt% of honey, 0.24 wt% of roasted salt, 7.32 wt% of oligosaccharide, 2.3 wt% The sweet potatoes were processed for 2 minutes at 1,200 rpm in a blender at 800 rpm, and then added in the order of honey, roasted salt, oligosaccharide and organic sugar, respectively, for 1 minute. Finally, peanuts were added and mixed for 20 seconds to prepare instant dough .

Then, a fish paste product molded in the same manner as in Example 1 was completed.

Evaluation example

Figs. 2 and 3 show an external view and a cut-away view of the fish-eye produced by Example 1 and Example 2. Fig.

FIG. 2 shows the fish paste prepared according to Example 1, FIG. 3 shows the fish paste prepared according to Example 2, and the size of the typical walnut flavor was measured.

The fish paste prepared in Examples 1 and 2 was evaluated for flavor, texture and appearance from nine evaluation teams. As a result of the overall evaluation, the appearance was evaluated positively in the form of a small circle at a time, and the surface was evaluated to provide a very soft texture unlike the conventional fish cake.

The flavor was also evaluated in Example 1 in which octopus and eel were mixed to produce an appropriate taste. In Example 2, sweetness due to sweet potatoes and flavor due to eel were appropriately mixed to obtain a unique texture.

Especially, in the case of bean curd, the degree of softness was considered to be less burdensome to provide bread-like texture.

Unlike the conventional fish paste, the above-mentioned mouthfeel is analyzed by analyzing the flour, powdered milk, glutinous rice flour, and baking powder, so that proper sponge texture is formed to provide a soft texture.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, And all of the various forms of embodiments that can be practiced without departing from the technical spirit.

1: Hosiery 2: Wise
10: fish paste

Claims (4)

In a fish cake containing the ingredients of other ingredients, such as whipped cream inside and outer skin outside the inner skin,
The above-
The outer surface of the beaker comprises 18 to 22 wt% of eel meat, 0.8 to 1.2 wt% of roasted salt, 9 to 11 wt% of seafood extract, 8 to 10 wt% of egg white, 8 to 10 wt% of potato starch, 8 to 12 wt% From 7 to 9% by weight of flour, from 12 to 15% by weight of wheat flour, from 5 to 7% by weight of whole milk powder, from 0.5 to 1.5% by weight of organic raw materials, from 0.8 to 1.2% by weight of baking powder, from 2 to 3% by weight of oligosaccharides, To 2.5% by weight, from 0.8 to 1.2% by weight of sake, from 5 to 7% by weight of peanuts,
Wherein the quick-boil is 65 to 70% by weight based on the whole fish cake.
In a fish cake containing the ingredients of other ingredients, such as whipped cream inside and outer skin outside the inner skin,
Wherein the quick-boil is 70 to 74 wt% sweet potato, 2. to 2.50% of honey, 0.2 to 0.25 wt% of roasted salt, 7. to 7.5 wt% of oligosaccharide, 2. to 2.5 wt% % By weight,
The outer surface of the beaker comprises 18 to 22 wt% of eel meat, 0.8 to 1.2 wt% of roasted salt, 9 to 11 wt% of seafood extract, 8 to 10 wt% of egg white, 8 to 10 wt% of potato starch, 8 to 12 wt% From 7 to 9% by weight of flour, from 12 to 15% by weight of wheat flour, from 5 to 7% by weight of whole milk powder, from 0.5 to 1.5% by weight of organic raw materials, from 0.8 to 1.2% by weight of baking powder, from 2 to 3% by weight of oligosaccharides, To 2.5% by weight, from 0.8 to 1.2% by weight of sake, from 5 to 7% by weight of peanuts,
Wherein the quick-boil is 65 to 70% by weight based on the whole fish cake.
delete The fish paste according to claim 1 or 2, wherein the bean curds and fresh beans are roasted in a total of 15g to 20g units at 155 ° C to 165 ° C for 8 to 12 minutes.

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