KR101801156B1

KR101801156B1 - Composition for Cookie Containing Eel Meet & Bone and Cookie Using Thereof and Manufacturing Method

Info

Publication number: KR101801156B1
Application number: KR1020150175855A
Authority: KR
Inventors: 송지영; 박희전; 정소희; 박성곤
Original assignee: 재단법인 베리앤바이오식품연구소; 전라북도 고창군; 재단법인 전라북도생물산업진흥원; 박성곤
Priority date: 2015-12-10
Filing date: 2015-12-10
Publication date: 2017-11-27
Also published as: KR20170068866A

Abstract

(A) separating the eel bones from the eel and then pretreating them to remove fishy flesh and grease; (b) mixing the eel bone, wheat flour, salt, and milk butter to make a primary batter with a scraper; (c) adding milk, eel and EDTA to the primary batter, kneading again to make a secondary batter, and then stopping in the refrigerator; (d) stretching the molded secondary dough in step (c), shaping it, baking it in an oven at 160 to 175 ° C for 24 to 26 minutes, cooling it, and packaging the eared cookie.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cookie composition containing eel and bones, a cookie using the same,

The present invention relates to a cookie composition containing eel and eel bones, a cookie using the same, and a method for producing the same.

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With the improvement of income level and the change of life pattern, consumers tend to prefer natural materials with more functionality and various processed products using them in the selection and ingestion of food.

Confectionery is made by adding sweeteners to grain flour and is defined as a food to be eaten other than stock. Cookies are delicious and crispy. They are well-loved foods for both young and old people. They are processed foods made from rice and wheat because they are not greatly affected by processing aptitude, unlike breads and noodles.

Unlike general fish, the fish have high content of protein, polyunsaturated fatty acid and vitamin A and are very useful as fishery resources today. In addition, it has good taste, flexible texture and few ineffective parts, and it has various processing advantages in terms of yield. Since eel is usually sold in the market as frozen distribution, studies on frozen distribution, research on the characteristics of eel, development of eel source have been conducted, but research on processed products using eel is still insufficient.

The present invention analyzes ingredients using eel and its by-products, which are high-grade special resources, and aims to develop products by utilizing them. According to the conventional technology related to the present invention, the pie using Korean earthenware No. 101326890 eel and its preparation method is characterized in that 43 to 47% by weight of wheat flour, 21 to 25% by weight of margarine or butter, 20 to 24% By weight, and 2 to 5% by weight of other materials; Mixing the above ingredients into a blender and mixing for about 5 minutes to prepare a batter; Aging the kneaded product at a temperature of 0 ° C for at least 5 hours or more; Molding the aged dough into a predetermined thickness, and baking the dough in a temperature atmosphere of 200 DEG C for 15 minutes.

Korean Patent Registration No. 100764311 A method of manufacturing cookies containing fish bones comprises the steps of applying flesh from a selected fish, a step of dipping the flesh of the fish bone into the water to remove the flesh of the fish, A step of grinding the fish bone with water removed, a step of baking the ginger juice, a step of grinding the fish bone, a step of evenly mixing and kneading the wheat flour, the sugar butter, the butter, the egg and the fish bone powder, A step of aging a dough mixed with fish bones, and a step of molding and aging the aged dough into a predetermined shape.

Korean Patent Registration No. 101184778 Provided is a method for producing an eel powder soup mainly comprising an eel. The eel powder soup prepared by the method of the present invention is characterized in that it can be easily harvested by anyone because it has a good characteristic of low calorie high protein, which is a unique component of eel, and is sprouted.

The present invention relates to a method for preparing an eel rice bowl by adding a sauce and an eel roast, which are obtained by heating an eel bowl rice eel and herbal medicine into water, and a method for manufacturing the eel rice bowl. However, the technical structure is different from those of the prior art.

Unlike general fish, the fish have high content of protein, polyunsaturated fatty acid and vitamin A and are very useful as fishery resources today. In addition, it has good taste, flexible texture and few ineffective parts, and it has various processing advantages in terms of yield. Since the eel is usually sold in the market as frozen circulation, studies on frozen circulation, research on the characteristics of eel, and development of eel source have been conducted, but research on processed products using eel is still insufficient.

(A) separating the eel bones from the eel and then pretreating them to remove fishy flesh and grease; (b) mixing the eel bone, wheat flour, salt, and milk butter to make a primary batter with a scraper; (c) adding milk, eel and EDTA to the primary batter, kneading again to make a secondary batter, and then stopping in the refrigerator; (d) stretching the molded secondary dough in step (c), shaping it, baking it in an oven at 160 to 175 ° C for 24 to 26 minutes, cooling and packaging the pre-processed dough, Ginger and onion are blended for 20 minutes and then baked in an oven for 2 hours and then pulverized, and the step (b) is carried out in the same manner as in step (b), except that the eel bones are immersed in cold water, Was prepared by mixing 5 parts by weight of eel bones, 2 parts by weight of salt and 70 parts by weight of milk butter with respect to 150 parts by weight of the potato powder, and the second batter of step (c) 80 parts by weight, 1 part by weight of eel and 0.1 part by weight of EDTA. The eel of the step (c) is milled by hot air drying at 75 캜 for 24 hours.

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1 is a manufacturing process diagram of the present invention.

2 is a photograph of the eel cookie product of the present invention.

FIG. 3 shows the results of measuring the gelatinization characteristics of the eel flour mixed powder by RVA.

The cookies containing the eel of the present invention can provide excellent eel cookies in terms of taste and nutrition.

(A) separating the eel bones from the eel and then pretreating them to remove fishy flesh and grease; (b) mixing the eel bone, wheat flour, salt, and milk butter to make a primary batter with a scraper; (c) adding milk, eel and EDTA to the primary batter, kneading again to make a secondary batter, and then stopping in the refrigerator; (d) stretching the molded secondary dough in step (c), shaping it, baking it in an oven at 160 to 175 ° C for 24 to 26 minutes, cooling and packaging the pre-processed dough, Ginger and onion are blended for 20 minutes and then baked in an oven for 2 hours and then pulverized, and the step (b) is carried out in the same manner as in step (b), except that the eel bones are immersed in cold water, Is prepared by mixing 5 parts by weight of eel bones, 2 parts by weight of salt and 70 parts by weight of milk butter with respect to 150 parts by weight of the potato powder, and the second batter of step (c) 80 parts by weight, 1 part by weight of eel and 0.1 part by weight of EDTA. The eel of the step (c) is milled by hot air drying at 75 캜 for 24 hours to produce an eel cookie.

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&Lt; Materials and methods >

Experimental materials were used for the experiment using eel produced in. The ingredients added to the cookies were soybean oil (seaweed), sugar (Samyang), milk butter (Lotte), salt (rice) CJ) and milk (daily) were purchased and used for cookie production.

Eels were separated from flesh and bone and stored frozen. Eels were dried in hot air at 75 ℃ for 24 hours and then pulverized. The eel bones were treated in various ways as in Experimental Example 1 to remove fishy flesh.

The general components of the samples were analyzed by the AOAC (2005) method. Moisture content was measured by the atmospheric pressure heating method using an oven at 105 ° C. The protein content was measured by the micrometer Kellogg method and the crude lipid was measured by the quicksilette method using ether as a solvent. The ash was measured by the direct method using an electric furnace at 550 ℃. Nutritional analysis of nine raw materials was analyzed by Dasan Bioscience to analyze calories, moisture, ash, crude protein, carbohydrates, sugars, crude fat (saturated fat, trans fat), cholesterol and sodium.

1) General composition

The results of analyzing the general components of eel and its by-products are shown in Table 1. The moisture contents of the common components of the eel and bones were 11.08 and 3.13%, the ash was 8.56 and 30.14%, the protein was 42.62 and 26.58%, and the crude lipid was 33.79 and 39.07%, respectively.

Table 2 shows the results of analyzing the general components of the powders to be used for the cookies. The water content of the powders was 10.83%, ash was 0.20%, protein was 7.90% and crude lipid was 0.80%.

2) Nutritional component

The results of nutritional analysis of eel and its byproducts are shown in Table 3. The calories of eel and eel bones were 546 Kcal and 601 Kcal, respectively. Water content was 14.45 g / 100g, which was about 12 times higher than that of eel bones. It was found that the ash content was 14.91g / 100g, which is 7 times more than the eel weight, and that crude fat, saturated fat, trans fats and cholesterol were contained more in the eel bones than in the eel fish. there was. Crude protein, carbohydrate, and sodium were contained in eels more than in eel bones. As a result, it was confirmed that there are more fat components in the eel bones than in the eel fish.

3) Analysis of growth-related functional components

Amino acids were analyzed by HPLC analytical method at Korea Food Research Institute. Inorganic components were analyzed by ICP-AES in Food Science and Technology (2014) by Korea Food Research Institute. Analysis of vitamins A and D was conducted based on the Vitamin A test method of Food Code (2014) by Korea Food Research Institute and Korea Functional Food Research Institute. (1) Amino acid

Amino acids are fundamental constituents of proteins that constitute our body and are absolutely necessary nutrients for smooth metabolism of human body. The amino acid analysis results of eel, clam and their by-products are shown in Table 4. Aspartic acid, a neurotransmitter, inhibits fatigue and plays a role in increasing endurance. It contains 3879.4 ㎎ / 100g in the eel and 2882.7 ㎎ / 100g in the eel. Proline, glycine and alanine contained more eel bones than flesh and amino acids except eel were more abundant. Among the sweeteners, phenylalanine, which is the major source of aspartame, contained about 1.5 times as much as the eel bones, which were 1513.6 ㎎ / 100g and 980.5 ㎎ / 100g, respectively. Tyrosine, leucine, isoleucine, and valine contained about twice as much eel as the eel bone.

2) Inorganic component

The main role of minerals in humans is to form and maintain bones and teeth (Ca, Mg), balance the muscles and nerves (Na, K), oxygen transport and energy metabolism (Fe), regulation of cell osmotic pressure, But it is an indispensable substance in the human body and it can cause disability in case of shortage. Eel are known to be high in protein, and inorganic components of eel, clam and their by-products were analyzed according to the method of food revolution and the results are shown in Table 5.

The calcium content of the eel and bone were 326.6 ㎎ / 100g and 5382.1 ㎎ / 100g, respectively, which was about 17 times higher than that of the flesh. In addition, iron showed about 4.3 ㎎ / 100g higher than bone, 6 times higher than bone, magnesium about 3 times higher than bone, 8 times higher than manganese, and about 5 times higher than phosphorus. Copper content was 0.1 ㎎ / 100g in both flesh and bone, and potassium was 504.3 ㎎ / 100g in flesh.

The eel's bones are rich in calcium, helping the gangs and helping people develop endurance, and they are considered to be a nutritional food in China.

3) Vitamin analysis

Adolescence is 13 to 19 years old, and this period is the most active period of physical growth, so you need to consume nutrients such as vitamins and supine. Vitamin D is a fat-soluble vitamin that must be ingested to maintain health, but it is synthesized in the skin when exposed to sunlight and is essential nutrients to maintain bone calcium homeostasis and bone health by regulating bone growth and maintenance, calcium metabolism. It plays an important role in the prevention and treatment of osteoporosis as well as in tissues other than skeletal system. Regulation of cell proliferation and differentiation, and immunity. In addition, poor vitamin D nutritional status has been reported to increase the risk of developing chronic diseases such as cardiovascular disease, diabetes, and some cancers. Vitamin A protects cell membranes by blocking the chain reaction of free radicals between cells and cell membranes by inhibiting the oxidation of fatty acids in tissues or the formation of peroxides. It also plays an important role in cell growth, normal differentiation and proliferation of epithelial cells, Maintenance and enhancement, and inflammatory response. Studies have shown that the amount of vitamin A needed for an adult per day is equivalent to 100 grams of eel, and if it is supplied with eggs and milk, 10 eggs or 5 liters of milk should be consumed.

Table 6 shows the results of analysis of vitamins A and D, which are necessary nutrients for growing children. The content of vitamin A in the eel was 4157.6 ㎍ / 100g, about 10 times higher than that of the eel bone. Vitamin D was analyzed to be 19.47 ㎍ / 100g in the eel and not in the eel bone. In another study, it was reported that the content of vitamin A in the eel was 4700 IU, vitamin B ₁ 0.75 ㎎, B ₂ 0.45 ㎎, and vitamin C 1 ㎎.

Although not analyzed in this experiment, eel contains vitamin E (containing 8,000 mg). Vitamin E inhibits the oxidation of unsaturated fatty acids in the body and is effective in preventing skin aging, which helps prevent arteriosclerosis and stroke. The researchers have also reported that blood vessels and muscles are activated by helping to bind oxygen with the oxygen carrier hemoglobin.

1) Removal of bad taste of eel by-products (bone)

In order to remove the salty taste and aroma of the eel bones, various methods such as deep-fried, deep-fried, and branching ovens were used. The eel bones were removed from the cold water for 20 hours or longer to remove the intestines, and the bones were removed according to the treatment conditions. Blanching, Blanching → frying, Blanching → The oven was boiled for 30 min in sake, followed by boiling with ginger, onion and ginger for 20 min. After freezing, drying and frying, the bones were removed. Blanching → frying conditions were fried for about 15 minutes and Blanching → oven condition was dried in oven for 2 hours to remove grease.

2) Sensory evaluation

The sensory evaluation of pretreated raw materials was carried out. The sensory evaluation was evaluated by a nine-point scoring method. The evaluation items were evaluated for appearance, aroma (odor, odor, odor), taste (odor, pungent taste, salty taste) and overall acceptability. The sensory evaluation panels were conducted by the Berry & Bio Food Research Institute staff.

Sensory evaluation was performed on sensory evaluation of raw materials pretreated with diverse conditions to remove odor and odor of eel bones. The results are shown in Table 8. The freeze-dried samples showed a low score of 1 point in all items. It was thought that the freeze-dried sample had an effect on the taste item because it was strong in the vinegar. The hot - air drying showed higher scores than the freeze - dried samples, but showed a lower score in weighted items. The samples showed high scores in flavor, taste, and general preference after frying or deep-frying (frying, oven). Fried samples showed high score of 7 points, and flavor was 7.68, which was higher than that of hot air drying and freeze drying. However, odor was 6.68, which was lower than that of processed (fried, oven) I removed the blood, and immediately I could see that it was fried.

After frying, the fried samples showed higher scores than the fried and scented fragrance items, but they showed higher scores than the fried ones. After the defecation, the oven showed overall high scores in all items. Blenching → Oven> Blenching → Deep frying> Deep frying &Gt; freeze-drying, and then baked in an oven to be used in the manufacture of cookies.

From the above results, the eel bones treated with the oven after branching showed excellent results in flavor and taste.

&Lt; Experimental Example 2 > Mixed powder characteristics of eel bone and cookie composition

The physicochemical properties of eel and cookie composition (wheat flour) mixed at a ratio of 0.25: flour 1 were measured.

1) Amylose content was measured by Juliano's method using a standard curve.

2) The water binding capacity of the samples was measured according to the method of Medcalf and Gilles (1965). After adding 0.5 g of rice flour (based on dry weight) and 20 mL of distilled water to a 50 mL centrifuge tube, a magnetic bar (φ 3.2 × 13 mm) was added and dispersed for 1 hour at room temperature using a stirrer. Respectively. The centrifuge tube was inverted for 1 minute to remove the supernatant, and the weight of the precipitate was measured and calculated from the weight ratio to the initial sample.

3) Swelling power

The swelling power was measured at intervals of 10 ° C in the range of 65 ° C to 95 ° C using Schoch's method (1964). 40 mL of distilled water was placed in a 50 mL centrifuge tube in a 0.5 g sample (based on the dry weight), and the mixture was dispersed by adding a magnetic bar. The mixture was stirred for 30 minutes using a stirrer while being kept at a constant temperature, and then cooled rapidly with cold water. The centrifuge tube was centrifuged at 5000 rpm for 40 minutes. The solubility was calculated from the dried weight at 105 ° C by pouring the separated supernatant into the dried container after the centrifugal separation and the weight of the precipitated rice flour was preliminarily weighted.

The swelling power was calculated from the weight of the rice flour precipitated after centrifugation using the following equation.

The results of measuring the physicochemical properties of the eel-wheat mixed powder are shown in Table 9. The swelling power of wheat flour appears because the starch particles are swelled by heating and the water absorption is increased. The water binding ability is an index indicating the ability of the contained starch to bind moisture. In this case, Lt; RTI ID = 0.0 > and / or < / RTI > adsorbed on the surface of the starch particles. It is generally known that the higher the degree of damage of starch, the higher the water binding capacity. Amylose content, water binding capacity and swelling power were 18.91, 153.36 and 10.43%, respectively.

4) RVA

The gelation properties of the samples were measured using a Rapid Viscosity Analyzer (RVA-4, Newport Scientific Pty. Ltd., Warriewood, Australia). 3 g of the sample (based on 12% moisture content) was placed in a canister for RVA and 25 mL of distilled water was added. The temperature was raised to 50 ° C. for 1 to 1 minute, to 95 ° C. for 1.0 to 4.45 minutes, to 95 ° C. for 4.45 to 7.15 minutes, The viscosity was measured while cooling from 11.06 min to 50 캜, and from 11.06 to 12.30 min at 50 캜.

The measured values of the fast viscometer showed the peak viscosity (P), the trough viscosity (T), the cold viscosity (C) at 50 ℃ and the setback (CT) and breakdown Respectively.

The gelatinization properties of eel-flour mixture powders were measured by RVA and the results are shown in Fig. The breakdown, which indicates the degree of collapse of the starch particles by heat, is 2225 (cp), which is the highest peak viscosity of the mixed powder, 1380 (cp), the trough which shows the lowest viscosity, and the peak and the minimum viscosity when measuring the RVA viscosity change. (cp), Final Visco was 2776 (cp), and Setback, which indicates the degree of viscosity increase after cooling, was 1396 (cp), indicating the degree of aging due to viscosity difference during cooling. Peak time was 5.93 and Pasting Temp was 67.60 cp).

&Lt; Example 1 > Eel cookie products

1) Mixing ratio

Table 10 shows the blend ratio of eel cookies. Eel cookies selected Grisini, a cookie of the desired form, from the Charsarang farming association corporation through the meeting. Grisini is Italian bread baked in the shape of a long pencil kneaded with yeast. However, in order to produce yeast by kneading, it is not suitable for the manufacturing process of the company, so the fermentation process is omitted and the kneading process is simplified. The calcium-rich eel bones were pretreated for use in cookies, but the smell unique to fish and eel was so great that the eel bones were eaten in sake for 30 minutes and then boiled with bonito, ginger and onion . The dough was baked in an oven at 160 ~ 175 ℃ for 25 ~ 30 minutes after molding and then cooled at room temperature and then subjected to physical properties and sensory evaluation.

2) Texture measurement

The eel cookies were measured using a Fracture wedge set probe using a Texture Analyzer (TA-XT plus England).

The eel cookies were cut into 10 × 10 × 10 mm³ and baked at room temperature and then measured. The results are shown in Table 11. The dough was spread out and cut into 10 × 10 × 10 mm³, baked and then cooled at room temperature. The results obtained using a fracture wedge set probe are shown in Table 13. The hardness of eel cookies was not much different. It was thought that the cookies up to 1-3 with eggs were slightly lower in hardness than the cookies with no egg added and there would not be a big difference because the same oils were added to the cookies.

3) Sensory evaluation

The sensory evaluation of eel cookies was evaluated by 9 point scoring method, and 9 points were the best and 1 point was the worst for each evaluation item. The items were color, odor (odorless smell, odor), flavor, texture (brittleness, feeling in mouth), overall quality.

The sensory evaluation was carried out by the researchers of Ildong and Berry & Bio Food Research Institute of Chongsarang Agricultural Cooperative Law. The results are shown in Table 12. Among the color items and odor items, there was no significant difference between the cookies, and the odor items showed a score of 2.4 points lower than those of the items 3 and 4 in the first and second cookies. Also, the cooked items 1 and 2 were ranked lower than the cookies 3 and 4 by about 1 point, and the cookies 3 and 4 showed better scores. The brittleness of the texture items showed a good score in the rest of the cookies except for the first cookie, the third and fourth cookies in the mouth felt better than the first and second cookies, and the overall preference was 4> 2> 3 > Number of cookies. Cookies # 1 and # 2 with added cheese powder and spices used to catch fish smell of eel bones showed lower overall scores. The cookies used for crispness of the cookies were margarine and milk butter, but the cookies containing milk butter I was able to find a good score.

Other comments were that sugar was added to other comments of cookie # 1, which added sugar, but there was an opinion that cookies had a taste of sugar on it, and there were comments that it felt too hard and crumbled well. Also, there were various opinions such as the opinion that 4th cookie can be eaten soggy and it does not smell eel.

&Lt; Example 2 > Eel cookies

The composition ratio, texture, sensory evaluation, and nutritional components of eel cookies prepared using the following seven compositions in place of the 12 kinds of compositions used in Example 1 were analyzed as follows.

1) Mixing ratio

150 parts by weight of milk powder, 70 parts by weight of milk butter, 80 parts by weight of milk, 5 parts by weight of eel bone, 2 parts by weight of salt, 1 part by weight of eel and 0.1 part by weight of disodium EDTA calcium.

2) Hardness

The hardness (kg) of the final product of the eel cookies was measured to be 4.60 ± 0.75.

3) Sensory evaluation

4) Nutritional composition of end product eel cookies

The calories of eel cookies were 506 (Kcal), 0.05% moisture, 2.52 g / 100g, crude protein 10.63 g / 100g, carbohydrate 63.61 g / 100g, crude fat 23.19 g / g / 100g), trans fat 0.6795 (g / 100g), cholesterol 44.2536 and sodium 376.6688 (mg / 100g).

The cookies containing the eel of the present invention can provide eel cookies superior in taste and nutrition, and thus are industrially applicable.

Claims

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(a) separating the eel bones from the eel and pretreating them to remove fishy flesh and grease;
(b) mixing the eel bone, wheat flour, salt, and milk butter to make a primary batter with a scraper;
(c) adding milk, eel and EDTA to the primary batter, kneading again to make a secondary batter, and then stopping in the refrigerator;
(d) stretching the molded secondary dough of step (c), shaping it, baking it in an oven at 160 to 175 ° C for 24 to 26 minutes, cooling, and packaging,
In the pretreatment of step (a), the eel bones were immersed in cold water to remove the visceral fat and bodily waste, and then chopped in a sake for 30 minutes, followed by blanching for 20 minutes with hot pepper, ginger and onion, baked in an oven for 2 hours, However,
The primary batter in step (b) is prepared by mixing 5 parts by weight of eel bone, 2 parts by weight of salt and 70 parts by weight of milk butter,
The secondary batter of step (c) is prepared by mixing 80 parts by weight of milk, 1 part by weight of eel and 0.1 part by weight of EDTA in the primary batter,
Wherein the step (c) is carried out by hot-air drying at 75 DEG C for 24 hours to pulverize the eel cookies.

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Eel cookies made by the method of paragraph 3.