KR101880022B1 - fish cake manufacturing method of using devil's-tongue jelly - Google Patents
fish cake manufacturing method of using devil's-tongue jelly Download PDFInfo
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- KR101880022B1 KR101880022B1 KR1020180035027A KR20180035027A KR101880022B1 KR 101880022 B1 KR101880022 B1 KR 101880022B1 KR 1020180035027 A KR1020180035027 A KR 1020180035027A KR 20180035027 A KR20180035027 A KR 20180035027A KR 101880022 B1 KR101880022 B1 KR 101880022B1
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- South Korea
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- parts
- fish
- temperature
- cake
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Classifications
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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
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
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- A—HUMAN NECESSITIES
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Abstract
Description
본 발명은 액상 곤약을 이용한 어묵 제조방법에 관한 것으로, 더욱 상세하게는 기존 어묵에 비해 맛과 영양은 물론 식감과 기호도를 현저하게 향상할 수 있으며, 보존 안전성을 개선한 액상 곤약을 이용한 어묵 제조방법에 관한 것이다.The present invention relates to a method of manufacturing a fish paste using liquid konjac, and more particularly, to a method of manufacturing a fish paste using liquid konjac which improves taste and nutrition as well as texture and preference, .
어묵은 어육 내지 연육을 소금과 함께 갈아 고기갈이 하여 고기 풀을 만든 후에 전분, 조미료 등과 같은 부재료를 혼합하여 적당한 모양으로 성형한 후 가열, 냉각시켜 탄력을 지닌 겔(gel) 상태로 만든 가공제품이다.Fish paste is made from fish meat or fish meat with salt. After making meat paste, it is mixed with other ingredients such as starch, seasoning, etc. and shaped into a suitable shape. Then, it is heated and cooled to produce a gel to be.
어묵은 다른 동물성 단백질 식품에 비해 가격이 저렴하여 대중적인 식품으로 이용되고 있으며, 어묵의 종류와 형태가 다양하여 여러 형태의 조리에 응용되고 있다.Fish paste is cheaper than other animal protein foods and is used as a popular food. It has been applied to various types of cooking by various kinds and forms of fish paste.
최근에는 깻잎, 우엉, 호박, 떡 등을 어묵반죽에 첨가하여 제조한 수제어묵과, 어묵을 외피로 하여 내부에 카레, 감자, 치즈 등을 넣어 만든 어묵 고로케와 같은 베이커리형 어묵을 통한 제품의 다양화 및 고급화를 시도함으로써, 주부 층은 물론 젊은 층의 입맛을 공략해 간식을 넘어 식사대용으로까지 자리를 잡고 있다.In recent years, there has been a variety of products such as handmade fish paste made by adding sesame leaf, burdock, pumpkin, rice cakes to fish cake paste, and bakery type fish cake such as fish cake made of curry, potato, By attempting to make an upscale and upscale, we are aiming for a meal instead of a snack by targeting the taste of the younger generation as well as the housewife.
또한 건강을 중요시하는 소비자들의 요구를 반영하여, 밀가루와 합성첨가물을 넣지 않고 만든 프리미엄 어묵 시장도 확대되고 있는 실정이다.In addition, the market for premium fish paste made without flour and synthetic additives is expanding to reflect the needs of health - conscious consumers.
이처럼 어묵은 소비자의 기호를 고려하여 맛, 형태 등을 변화시킨 맞춤형 전략으로 어묵의 소비시장 확대를 꾀하고 있으나, 아직까지 소비자들이 선호하는 부드러운 식감을 가진 어묵 제조 기술에 관한 연구는 그 발전이 미진한 상태에 있다.In this way, the fish market is trying to expand the consumption market of fish paste with customized strategy that changes the taste and form considering consumers' preferences. However, research on fish paste manufacturing technology with soft texture that consumers still prefer has not been developed State.
일례로, 대한민국 등록특허 제10-1098311호에서는 대왕 오징어의 귀, 다리, 외피 및 내장을 제거하여 대왕 오징어 육을 선별하는 어체 처리 단계(S1)와; 상기 어체 처리 단계에 의하여 선별된 대왕 오징어 육을 수세, 탈수 및 세절하는 단계(S2)와; 상기 단계에서 세절된 대왕 오징어 육에 0∼4℃의 물을 섞어가면서 마쇄하는 초벌갈이 단계(S3)와; 상기 초벌갈이 단계를 마친 대왕 오징어 육에 물, 곤약, 식염, 난백 및 젖산칼슘(Ca-lactate)을 첨가하면서 마쇄하는 두벌갈이를 하여 대왕 오징어 혼합물을 얻는 단계(S4); 상기 두벌갈이를 하여 얻은 대왕 오징어 혼합물을 성형기에서 성형하여 오징어 혼합물의 성형물을 얻는 단계(S5); 상기 대왕 오징어 혼합물의 성형물을 25℃에서 2시간 동안 방치하여 자연 응고하는 단계(S6); 및 상기 자연 응고된 대왕 오징어 혼합물의 성형물을 90℃에서 10분간 가열한 후 0∼4℃의 물에서 15분간 급냉하여 어묵을 완성하는 단계(S7);를 포함하는 것을 특징으로 하는 곤약이 첨가된 대왕 오징어 어묵의 제조방법이 개시되어 있다.For example, Korean Patent Registration No. 10-1098311 discloses a body treatment step (S1) for removing the ear, legs, skin, and viscera of a great-squid squid to select a great-squid squid meat; A step (S2) of washing, dehydrating and dehydrating the king squid meat selected by the fish body processing step; (S3) a step of grinding the large squid meat cut in the above step while mixing water at 0 to 4 캜; (S4) of obtaining a great-squid mixture by adding water, konjac, salt, egg white, and Ca-lactate to the great-squid squid meat that has undergone the above-described roughing step; (S5) of obtaining a molded product of a squid mixture by molding the king's squid mixture obtained by the above two round roasting in a molding machine; A step (S6) of allowing the molded product of the king squid mixture to stand at 25 DEG C for 2 hours for natural coagulation; And a step (S7) of heating the molded product of the natural coagulated king squid mixture at 90 DEG C for 10 minutes and then quenching in water at 0 to 4 DEG C for 15 minutes to complete a fish paste (S7) A manufacturing method of a king squid fish cake is disclosed.
또한 어묵의 제조과정 시 살균되지 않은 잔존 유해 미생물이나 포장 및 유통과정에서의 오염 등으로 인해 쉽게 변질되는 문제점이 발생하고 있어, 진공 포장된 튀김어묵은 저온저장을 했을 경우에도 유통기한은 10일 내외이며, 찐 어묵의 경우에는 점액(slime)이 발생하기 쉽고, 미생물에 노출되기 쉬워 튀김어묵에 비하여 유통기한이 더 짧은 것으로 나타나, 어묵 제조에 새로운 공정의 도입이 필요한 실정이다.In addition, there is a problem that the fish paste is easily deteriorated due to the residual harmful microorganisms which have not been sterilized during the manufacturing process of fish paste and the contamination during the packaging and distribution process. Therefore, even when the fish paste is stored at low temperature, In case of steamed fish paste, slime is easy to occur, and it is easy to be exposed to microorganisms, so that the shelf life is shorter than that of fried fish paste. Therefore, it is necessary to introduce a new process for manufacturing fish paste.
상기와 같은 문제점을 해결하기 위해 본 발명은 기존 어묵에 비해 맛과 영양은 물론 식감과 기호도를 현저하게 향상할 수 있으며, 보존 안전성을 개선한 액상 곤약을 이용한 어묵 제조방법을 제공함에 있다.In order to solve the above problems, the present invention provides a method of manufacturing a fish cake using liquid konjac which improves taste and nutrition as well as texture and taste, as well as preservation safety, compared with conventional fish paste.
본 발명의 해결하고자 하는 과제는 이상에서 언급된 것들에 한정되지 않으며, 언급되지 아니한 다른 해결과제들은 아래의 기재로부터 당업자에게 명확하게 이해되어 질 수 있을 것이다.The problems to be solved by the present invention are not limited to those mentioned above, and other solutions not mentioned can be clearly understood by those skilled in the art from the following description.
이러한 본 발명의 목적을 달성하기 위한 수단으로서, 본 발명에 따른 액상 곤약을 이용한 어묵 제조방법은 연육 100중량부와, 물 40중량부와, 액상 곤약 30중량부와, 솔잎 추출물 7중량부와, 버섯 추출물 7중량부와, 식염 3중량부와, 난백 1중량부를 혼합하여 어묵 반죽을 마련하는 S1단계와;
어묵 반죽에 젖산 칼슘을 첨가하고 85℃의 온도에서 5분 동안 1차 가열하여 어묵 성형체를 마련하는 S2단계와;
어묵 성형체를 3℃의 온도에서 10시간 동안 저온 숙성하는 S3단계와;
저온 숙성된 어묵 성형체를 115℃의 온도에서 20분 동안 가열하는 S4단계와;
상기 가열된 어묵 성형체를 급냉하는 S5단계;를 포함하되,
상기 액상 곤약은 곤약 분말 100중량부를 기준으로 고로쇠 수액 250 중량부와, 구연산 10중량부로 구성되며,
상기 버섯 추출물은 표고 버섯 100중량부를 기준으로 미강 50중량부와, 정제수 40중량부를 혼합하여 Bacillus subtilis와 함께 발효 용기에 넣고 45℃의 온도에서 7일 동안 발효시켜 발효물을 제조한 다음, 열수 추출하여 얻어지는 것을 특징으로 한다.As a means for achieving the object of the present invention, a method of manufacturing a fish paste using liquid konjac according to the present invention comprises 100 parts by weight of meat, 40 parts by weight of water, 30 parts by weight of liquid konjac, 7 parts by weight of pine needle extract, 7 parts by weight of mushroom extract, 3 parts by weight of salt, and 1 part by weight of egg white to prepare a fish paste;
Adding calcium lactate to the fish cake paste and heating the fish cake at a temperature of 85 캜 for 5 minutes to prepare a fish-cake-shaped body;
A step S 3 of low-temperature aging the fish mold formed body at a temperature of 3 캜 for 10 hours;
A step S4 of heating the low-temperature-aged fish-cake-shaped body at a temperature of 115 DEG C for 20 minutes;
And a step (S5) of rapidly cooling the heated vacuum molded body,
The liquid konjac is composed of 250 parts by weight of the ganoderma solution and 10 parts by weight of citric acid based on 100 parts by weight of konjac powder,
The mushroom extract was prepared by mixing 50 parts by weight of rice bran and 40 parts by weight of purified water based on 100 parts by weight of mushroom and fermenting the mixture at 45 ° C for 7 days with Bacillus subtilis to obtain a fermented product. .
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본 발명에 따른 액상 곤약을 이용한 어묵 제조방법은, 기존 어묵에 비해 맛과 영양은 물론 식감과 기호도를 현저하게 향상할 수 있는 효과가 있다.The method of manufacturing fish cakes using liquid konjac according to the present invention has the effect of significantly improving taste and nutrition as well as texture and preference compared with conventional fish cakes.
본 발명의 효과는 이상에서 언급된 것들에 한정되지 않으며, 언급되지 아니한 다른 해결과제들은 아래의 기재로부터 당업자에게 명확하게 이해되어 질 수 있을 것이다.The effects of the present invention are not limited to those mentioned above, and other solutions not mentioned may be clearly understood by those skilled in the art from the following description.
이하, 본 발명의 바람직한 실시예들을 상세히 설명한다. 그러나, 본 발명은 여기서 설명되는 실시예들에 한정되지 않고 다른 형태로 구체화될 수도 있다. 오히려, 여기서 소개되는 실시예들은 개시된 내용이 철저하고 완전해질 수 있도록 그리고 당업자에게 본 발명의 기술적 사상이 충분히 전달될 수 있도록 하기 위해 제공되는 것이다.Hereinafter, preferred embodiments of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the embodiments disclosed herein are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.
본 발명에 따른 액상 곤약을 이용한 어묵 제조방법은 크게 어묵 반죽을 마련하는 S1단계와, 상기 어묵 반죽에 알칼리성 응고제를 첨가한 다음 성형하고 1차 가열하여 어묵 성형체를 마련하는 S2단계와, 상기 어묵 성형체를 저온 숙성하는 S3단계와, 상기 저온 숙성된 어묵 성형체를 2차 가열하는 S4단계와, 상기 가열된 어묵 성형체를 급냉하는 S5단계를 포함할 수 있다.The method for manufacturing a fish paste using liquid konjac according to the present invention comprises the steps of: preparing a fish paste; preparing a fishmeal dough by adding an alkaline coagulant to the fish paste; A step S 3 of low-temperature aging at low temperature; a step S 4 of secondary heating of the low-temperature-aged caulked molded article; and a step S 5 of quenching the heated caulked molded article.
상기 S1단계의 어묵 반죽은 생선살을 으깬 연육 100중량부를 기준으로, 물 30~50중량부와, 액상 곤약 30~50중량부와, 솔잎 추출물 5~10중량부와, 버섯 추출물 5~10중량부와, 식염 1~5중량부와, 난백 1~5중량부와, 알칼리성 응고제 0.1~0.5중량부의 조성으로 이루어지는 것을 예시할 수 있다.30 to 50 parts by weight of water, 30 to 50 parts by weight of liquid konjac, 5 to 10 parts by weight of pine needle extract, 5 to 10 parts by weight of mushroom extract 1 to 5 parts by weight of salt, 1 to 5 parts by weight of egg white, and 0.1 to 0.5 parts by weight of an alkaline coagulant.
본 발명의 액상 곤약은 곤약 분말 100중량부를 기준으로, 고로쇠 수액 200~300 중량부와, 구연산 5~20중량부으로 구성되는 것이 바람직하다.The liquid konjac according to the present invention is preferably composed of 200-300 parts by weight of the gonad juice solution and 5-20 parts by weight of citric acid based on 100 parts by weight of konjac powder.
상기 곤약 분말에는 글루코만난(Glucomannan)이 함유되어 있는데, 상기 글루코만난의 주성분은 비소화성 다당류로 한 분자의 글루코스(glucose)와 두분자의 만노스(mannose)로 구성되어 있으며, 저칼로리 식품으로 콜레스테롤 수치를 낮추고 성인병 원인인 비만을 예방해주고, 콜레스테롤 수치를 낮추며, 장을 자극해 배변활동을 도와 변비나 다이어트에 좋다.The konjac powder contains glucomannan. The main component of the gluconanase is a non-degradable polysaccharide consisting of one molecule of glucose and two of mannose. It is a low-calorie food that lowers cholesterol levels, It helps prevent obesity, lowers cholesterol levels, stimulates bowel movements, helps bowel movements, and is good for constipation or diet.
상기 고로쇠 수액은 단풍나무과 단풍나무속에 속하는 고로쇠나무(Acer pictum)의 수액으로 봄철에 고로쇠나무가 강하게 땅 속 수분을 빨아올리는 것을 채취하는 것이다.The above sap is a sap of Acer pictum belonging to maple and maple trees, and it takes a strong vigor in the spring.
고로쇠 수액에는 당분과 미네랄, 무기질이 많이 들어있는데, 이 중에서 특히 당분은 S1-2단계의 발효시 영양 배지 역할을 한다.There is a lot of sugar, minerals and minerals in the goblet juice. Among them, sugar acts as a nutrient medium during fermentation in S1-2 stage.
그리고 고로쇠 수액은 97%의 물 외에 나머지 3% 가량이 포도당, 자당, 과당 등 당분과 풍부한 미네랄이 주성분이다. 고로쇠 수액을 마실 때 단맛이 나는 것은 당분이 많이 함유돼 있기 때문이다. 미네랄은 칼륨, 칼슘이 대부분이며, 불소, 망간, 철 등과 기타 아미노산, 비타민A, C 등을 함유하고 있다In addition to the 97% of water, the remaining 3% is mainly composed of sugar and rich minerals such as glucose, sucrose, and fructose. It is because the sweetness comes out when it drinks the nocheon sap because it contains a lot of sugar. Minerals are mainly potassium and calcium, and contain fluoride, manganese, iron, and other amino acids, and vitamins A and C.
고로쇠 수액의 이러한 성분으로 인해 여러 효과가 있는 것으로 알려져 있다. 가장 대표적인 효과가 골다공증 개선이다. 실제로 국립산림과학원에서 쥐를 이용한 실험결과, 고로쇠 수액을 급수한 쥐가 골다공증 개선효과가 나타난 것으로 밝혀졌다. 또 수액에 많이 함유된 마그네슘은 능동적 칼슘 흡수를 조절하며, 궁극적으로 골밀도 대사에 관여하는 것으로 알려져 있다. 폐경기 여성에게 고농도 마그네슘을 공급할 경우 골밀도가 증가하는 것으로 나타났다. 고로쇠 수액은 골밀도 증가와 함께 생체면역력을 높여주는 효과도 있다. 면역력 강화는 고로쇠 수액에 다량으로 함유된 미네랄 성분과 무관하지 않다. 고로쇠 수액에 함유된 당, 아미노산, 지방산, 비타민 등 각종 효소와 같은 성분들이 상호의존적 또는 상승적으로 시너지 효과를 나타내는 것으로 알려져 있다.It is known that these components of nociceptive juice have several effects. The most representative effect is osteoporosis improvement. In fact, as a result of the experiment using rats in the National Forestry Academy, it was found that the rats receiving water from the gonorrhea juice showed the improvement of osteoporosis. Magnesium, a major component of fluid, is known to regulate active calcium absorption and ultimately to participate in bone mineral metabolism. Bone mineral density increased when magnesium was given to menopausal women. The gonad sap increases the bone mineral density and increases the immune system. Immune strengthening is not irrelevant to the minerals contained in the ginseng sap. It is known that components such as sugars, amino acids, fatty acids, vitamins and the like contained in the gonorrhea solution have synergistic effects in an interdependent or synergistic manner.
상기 구연산은 어묵 반죽이 성형되기 전까지 곤약이 응고되는 것을 지연하는 역할을 한다.The citric acid serves to delay the solidification of the konjac until the pastekin is formed.
본 발명의 솔잎 추출물에는 비타민 A, C, K, 엽록소, 칼슘, 철분 등 다양한 유효 성분이 들어있으며, 체내 합성이 불가능한 8종의 아미노산을 모두 포함하고 있다. 또한, 솔잎은 체내의 콜레스테롤 수치를 내리고, 말초신경을 확장시켜 호르몬의 분비를 높이는 등 몸의 조직을 일깨워주는 역할을 하므로 고혈압, 심근경색 등에 효과적인 것으로 알려져 있다. 나아가 솔잎 추출물에 함유된 α-pinene, β-pinene, camphene과, quercetin, kaempferol 등의 성분들은 항균 및 미생물 성장 억제 효과를 제공하기 때문에 연육 내지 어묵이 제조 및 유통 과정에서 변질되는 것을 방지할 수 있다.The pine needle extract of the present invention contains various active ingredients such as vitamins A, C, K, chlorophyll, calcium, and iron, and contains all eight kinds of amino acids that can not be synthesized in the body. Pine needles are also known to be effective for hypertension and myocardial infarction because they lower the cholesterol level in the body and enlarge the peripheral nerves to enhance the secretion of hormones. Furthermore, components such as α-pinene, β-pinene, camphene, quercetin, and kaempferol contained in the pine leaf extract can inhibit the deterioration of meat or fish paste during manufacture and distribution because they provide antibacterial and microbial growth inhibitory effects .
본 발명의 버섯 추출물은 버섯 100중량부와, 미강 50중량부와, 정제수 30~50중량부를 혼합한 혼합물을 발효균과 함께 발효 용기에 넣고 25~50℃의 온도에서 5~10일 동안 발효시켜 발효물을 제조하는 S1-1단계와, 상기 발효물을 열수 추출하는 S1-2단계를 통해 제조되는 것을 예시할 수 있다.The mushroom extract of the present invention is prepared by mixing 100 parts by weight of mushroom, 50 parts by weight of rice bran, and 30 to 50 parts by weight of purified water in a fermentation vessel together with the fermenting bacteria and fermenting the mixture at 25 to 50 ° C for 5 to 10 days, A step S1-1 of producing water, and a step S1-2 of extracting the fermented product by hot water.
여기서, 버섯은 표고 버섯 등을 예시할 수 있으나, 이에 한정되지 않는다. 그리고 상기 버섯 추출물은 버섯 고유의 영양 성분이 함유되는 것은 물론, 발효를 통해 유화력을 제공하는 특징이 있다. 상기 S1-1단계에서 발효균으로는 Bacillus subtilis인 것을 예시할 수 있다.Here, the mushroom may be exemplified as mushroom, but the present invention is not limited thereto. The mushroom extract contains nutritional elements inherent to mushrooms and provides emulsifying power through fermentation. The fermenting bacteria in step S1-1 may be Bacillus subtilis.
본 발명의 S2단계는 어묵 반죽에 알칼리성 응고제를 첨가하여 어묵 반죽의 pH를 9 내지 11이 되도록 한 다음 1차 가열하여 어묵 성형체를 마련하는 단계이다.In the step S2 of the present invention, an alkaline coagulant is added to the fish paste to make the fish paste dough have a pH of 9 to 11, and then the fish paste dough is firstly heated to prepare a fish cake.
여기서 1차 가열은 80~90℃의 온도에서 3~5분 동안 이루어지는 것을 예시할 수 있다.Here, the primary heating may be performed at a temperature of 80 to 90 DEG C for 3 to 5 minutes.
본 발명의 알칼리성 응고제는 시트르산 나트륨, 타르타르산 나트륨, 말산 나트륨, 아세트산 나트륨, 락트산 나트륨, 숙신산 나트륨, 폴리인산 나트륨, 피롤린산 나트륨, 피롤린산 칼륨, 탄산 나트륨, 탄산 수소나트륨, 탄산 칼륨, 탄산 칼슘, 젖산 칼슘, 수산화 나트륨, 수산화 칼륨 중에서 적어도 하나인 것을 예시할 수 있다.The alkaline coagulant of the present invention is selected from the group consisting of sodium citrate, sodium tartrate, sodium malate, sodium acetate, sodium lactate, sodium succinate, sodium polyphosphate, sodium pyrophosphate, potassium pyrophosphate, sodium carbonate, sodium hydrogen carbonate, calcium carbonate, Calcium, sodium hydroxide, and potassium hydroxide.
본 발명의 S3단계는 어묵 성형체를 3~5℃의 온도에서 5~20시간 동안 저온 숙성하여 탄력을 부여하는 단계이다.The step S3 of the present invention is a step of imparting elasticity by aging at a low temperature for 5 to 20 hours at a temperature of 3 to 5 ° C.
본 발명의 S4단계는 저온 숙성된 어묵 성형체를 2차 가열하는 단계로서, 2차 가열은 110~130℃의 온도에서 10~30분 동안 이루어지는 것을 예시할 수 있다.The step S4 of the present invention is a step of secondary heating the low-temperature-aged caulked molded article, wherein the secondary heating is performed at a temperature of 110 to 130 DEG C for 10 to 30 minutes.
상기 S5단계에서 가열된 어묵 성형체를 급냉하면 어묵 제조가 완료된다.When the fish-meat-shaped body heated in step S5 is quenched, the fishbone manufacturing is completed.
이하에서는 본 발명에 따른 액상 곤약을 이용한 어묵 제조방법의 보다 바람직한 실시예를 살펴보도록 한다.Hereinafter, a more preferred embodiment of the method of manufacturing fish cake using liquid konjac according to the present invention will be described.
연육 100중량부와, 물 40중량부와, 액상 곤약 30중량부와, 솔잎 추출물 7중량부와, 버섯 추출물 7중량부와, 식염 3중량부와, 난백 1중량부를 어묵 반죽을 마련한다. 여기서, 액상 곤약은 곤약 분말 100중량부를 기준으로 고로쇠 수액 250 중량부와, 구연산 10중량부로 구성되며, 버섯 추출물은 표고 버섯 100중량부를 기준으로 미강 50중량부와, 정제수 40중량부를 혼합하여 Bacillus subtilis와 함께 발효 용기에 넣고 45℃의 온도에서 7일 동안 발효시켜 발효물을 제조한 다음, 열수 추출하여 얻어진다.100 parts by weight of meat culture, 40 parts by weight of water, 30 parts by weight of liquid konjac, 7 parts by weight of pine needle extract, 7 parts by weight of mushroom extract, 3 parts by weight of salt and 1 part by weight of egg white were prepared. The liquid konjac was composed of 250 parts by weight of ganoderma powder and 10 parts by weight of citric acid on the basis of 100 parts by weight of konjac powder, and 50 parts by weight of rice bran and 40 parts by weight of purified water were mixed with 100 parts by weight of mushroom extract, And fermented at a temperature of 45 ° C for 7 days to prepare a fermented product, followed by hot water extraction.
다음으로, 어묵 반죽에 젖산 칼슘을 첨가하고 85℃의 온도에서 5분 동안 1차 가열하여 어묵 성형체를 마련한다.Next, calcium lactate is added to the paste of fish cake, and the fish cake is firstly heated at a temperature of 85 캜 for 5 minutes to prepare a fish cake.
그 다음으로, 어묵 성형체를 3℃의 온도에서 10시간 동안 저온 숙성한다.Next, the fish-cake-shaped body is aged at a low temperature for 10 hours at a temperature of 3 캜.
그 다음으로, 어묵 성형체를 115℃의 온도에서 20분 동안 가열한 다음, 급냉하여 포장하여 본 발명의 액상 곤약을 이용한 어묵 제조를 완료한다.Next, the fish-cake-shaped body was heated at a temperature of 115 ° C for 20 minutes, and then quenched and packed to complete the manufacture of fish cakes using the liquid konjac of the present invention.
[비교예 1][Comparative Example 1]
상기 실시예 1에서 버섯 추출물을 생략한 것을 제외하고, 위 실시예 1과 동일한 방법으로 액상 곤약을 이용한 어묵을 제조하였다.In Example 1, fish cake using liquid konjac was prepared in the same manner as in Example 1, except that the mushroom extract was omitted.
[비교예 2][Comparative Example 2]
상기 실시예 1의 고로쇠 수액 대신 정제수를 사용하고 구연산 및 솔잎 추출물을 생략한 것을 제외하고, 위 실시예 1과 동일한 방법으로 액상 곤약을 이용한 어묵을 제조하였다.A fish paste using liquid konjac was prepared in the same manner as in Example 1, except that purified water was used instead of the gono sap in Example 1 and citric acid and pine needle extract were omitted.
그리고 실시예 1 내지 비교예 1 및 비교예 2에서 제조한 어묵의 맛 내지 풍미, 식감 및 종합적인 기호도에 대한 기호도를 알아보기 위하여 임의로 선정된 55명의 패널로 하여금 각 어묵을 각각 시식하도록 하고, 9점 평점법(9점에 가까울수록 '아주 좋다' 1점에 가까울수록 '아주 나쁘다')으로 분석하였으며, 결과 값을 평균 값으로 하여 아래 표 1에 정리하였다.In order to examine the taste, flavor, texture and general preference of the fish paste prepared in Examples 1 to 3 and Comparative Example 2, 55 panel members were randomly selected to sample each fish cake, and 9 The results are summarized in Table 1 with the average value of the results. The results are shown in Table 1 below.
위 표 1에서 확인할 수 있듯이, 본 발명에 따른 실시예 1의 어묵은 비교예 1, 2의 어묵에 비해 특히 식감과 종합 기호도에서 월등한 효과가 있었으며, 이는 본 발명의 버섯 추출물 및 액상 곤약의 조성에 따른 결과라는 것을 확인할 수 있었다.As can be seen from the above Table 1, the fish paste of Example 1 according to the present invention was superior to the fish paste of Comparative Examples 1 and 2, especially in texture and overall preference, and the composition of mushroom extract and liquid konjac And the results are shown in Fig.
한편, 본 발명의 상세한 설명에서는 구체적인 실시예에 관해 설명하였으나, 본 발명은 개시된 실시예에 한정되지 않고 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 있어 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 여러 가지 치환, 변형 및 변경이 가능하다. 따라서, 본 발명의 범위는 설명된 실시예에 국한되어 정해져서는 안되며 후술하는 특허청구범위뿐만 아니라 이 특허청구범위와 균등한 것들을 포함하는 것으로 해석되어야 할 것이다.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, Various permutations, modifications and variations are possible. Accordingly, the scope of the present invention should be construed as being limited to the embodiments described, and it is intended that the scope of the present invention encompasses not only the following claims, but also equivalents thereto.
Claims (3)
어묵 반죽에 젖산 칼슘을 첨가하고 85℃의 온도에서 5분 동안 1차 가열하여 어묵 성형체를 마련하는 S2단계와;
어묵 성형체를 3℃의 온도에서 10시간 동안 저온 숙성하는 S3단계와;
저온 숙성된 어묵 성형체를 115℃의 온도에서 20분 동안 가열하는 S4단계와;
상기 가열된 어묵 성형체를 급냉하는 S5단계;를 포함하되,
상기 액상 곤약은 곤약 분말 100중량부를 기준으로 고로쇠 수액 250 중량부와, 구연산 10중량부로 구성되며,
상기 버섯 추출물은 표고 버섯 100중량부를 기준으로 미강 50중량부와, 정제수 40중량부를 혼합하여 Bacillus subtilis와 함께 발효 용기에 넣고 45℃의 온도에서 7일 동안 발효시켜 발효물을 제조한 다음, 열수 추출하여 얻어지는 것을 특징으로 하는 액상 곤약을 이용한 어묵 제조방법
100 parts by weight of meat culture, 40 parts by weight of water, 30 parts by weight of liquid konjac, 7 parts by weight of pine needle extract, 7 parts by weight of mushroom extract, 3 parts by weight of salt and 1 part by weight of egg white were mixed to prepare a fish paste S1;
Adding calcium lactate to the fish cake paste and heating the fish cake at a temperature of 85 캜 for 5 minutes to prepare a fish-cake-shaped body;
A step S 3 of low-temperature aging the fish mold formed body at a temperature of 3 캜 for 10 hours;
A step S4 of heating the low-temperature-aged fish-cake-shaped body at a temperature of 115 DEG C for 20 minutes;
And a step (S5) of rapidly cooling the heated vacuum molded body,
The liquid konjac is composed of 250 parts by weight of the ganoderma solution and 10 parts by weight of citric acid based on 100 parts by weight of konjac powder,
The mushroom extract was prepared by mixing 50 parts by weight of rice bran and 40 parts by weight of purified water based on 100 parts by weight of mushroom and fermenting the mixture at 45 ° C for 7 days with Bacillus subtilis to obtain a fermented product. A method of manufacturing fish cake using liquid konjac
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