KR102104721B1 - Fish cake cheese bar and its manufacturing method - Google Patents

Abstract

The fish cake cheese bar of the present invention contains cheese inside and wraps the fish cake outside of the cheese to prepare a fish cake cheese bar. The content ratio of the fish cake and cheese is preferably prepared in a proportion of 30 to 80 parts by weight of cheese in 100 parts by weight of fish cake, cook the fish cake cheese bar at a temperature of about 98 to 110°C for 4 to 6 minutes, and then put it in a stand You can eat.
Because the fish cake cheese bar of the present invention is cooked for a long time at a low temperature, there is no destruction of nutrients, and it does not contain flour, so it can preserve the taste of white fish, and it is not fried in oil, so you can feel the spicy taste sauce such as red pepper There is an advantage.

Description

Fish cake cheese bar and its manufacturing method{.}

The present invention relates to a fish cake cheese bar and a method for manufacturing the same, and more particularly, to a fish cake cheese bar and a method of manufacturing the fish cake from outside.

Raw milk is used as raw material to remove whey from milk that has been coagulated using lactic acid bacteria or rennet, and hardened is natural cheese, and using natural cheese as a raw material, molten salt is added, heated and stirred to melt, cooled, and hardened It is processed cheese.

In the process of making processed cheese, it is generally prescribed in the art that food having a cheese content of 50% or less in a product is food mainly made of milk or the like.

To date, in order to impart stretchability of processed cheese, it has been known to use raw cheeses having a low aging index value and heat emulsify them with low-speed stirring. In addition, as a method of adjusting physical properties and the like by using starch as a processed cheese or jujube, a method for preparing foods having the same hardness as processed cheese using egg whites or starches, meltability and sharpness using octenyl succinate starch A method of manufacturing cheese food with excellent (,性), a method of manufacturing cheeses having freezing resistance and frying resistance by using molten salt and oxidized starch in natural cheese, raw tapioca starch A method of manufacturing cheese confectionery using etc. is disclosed.

The cheese used in the fish cake cheese bar of the present invention is prepared using mozzarella cheese, and the lactic acid bacteria used in the mozzarella cheese are mixed strains of Lactobacillus bulgaricus and Streptococcus thermophilus. To manufacture.

Cheese production is commonly known as the following seven. That is, fresh cheese, soft-bloomy rind cheese, soft-washed rind cheese, semi-hard cheese / unheated pressed cheese It can be divided into hard cheese/hard pressed cheese, blue mold cheese/blue cheese, and processed cheese.

Domestic registered patent No. 10-1651603

An object of the present invention is to make it possible to enjoy the nutrition of cheese and the advantage of fish cakes that can be easily eaten by combining fish cakes and cheeses, so that the nutrients of cheeses and fish cakes can be consumed as they are.

In addition, the fish cake cheese bar of the present invention is intended to enhance the taste of the consumer with a light and spicy taste while preserving the taste of fish without containing flour ingredients.

In order to achieve the above object, the fish cake cheese bar of the present invention contains cheese inside and wraps the fish cake with fish cake on the outside to prepare a fish cake cheese bar. The content ratio of the fish cake and cheese is preferably prepared in a proportion of 30 to 80 parts by weight of cheese in 100 parts by weight of fish cake, cook the fish cake cheese bar at a temperature of about 98 to 110°C for 4 to 6 minutes, and then put it in a stand. You can eat.

The fish paste is prepared by including 10 to 12 parts by weight of starch, 5 to 8 parts by weight of carrot juice, and 7 to 10 parts by weight of red pepper juice, 100 parts by weight of natural meat, or natural cheese or processed cheese inside the fish cake containing the ingredients. Put it to prepare. In addition, in order to enhance the taste and aroma of fish cakes during the manufacture of the fish cakes, sugar, polynatrium phosphate, natrium triphosphate, frozen egg white, white sugar, salt, mirim, sodium t-glutamate, D-xyl It is prepared by including trace amounts of components such as loose, shochu, and sodium polyphosphate (sodium pyrophosphate, sodium polyphosphate).

In order to fill the inside of the fish cake, the cheese is molded into a stick shape, and then a powder (rice flour) is applied to the back of the cheese so that the fish cake and cheese are well combined.

When eating the fish cake cheese bar prepared as described above, it is preferable to eat by heating at a wavelength of 2.45 GHz to 20 GHz for 4 to 8 minutes.

The present invention has the advantage of being able to manufacture a fish cake cheese bar without destruction of nutrients because it is cooked for a long time at a low temperature.

The fish cake cheese bar of the present invention does not contain wheat flour, has the advantage of being able to preserve the taste of white fish, and not being fried in oil, so that it can taste a light and spicy sauce such as red pepper.

1 is a longitudinal sectional view of a fish cake cheese bar of the present invention.
Figure 2 is a cross-sectional view of the fish cake cheese bar of the present invention.

Hereinafter, the present invention will be described in detail. The composition of the invention, including the embodiments of the invention described below, is specifically described to understand the contents of the invention, and is not intended to limit or limit the scope of the invention, and to the scope of the invention even outside the scope of the embodiments of the invention If it is inside, it is included in the content of the present invention.

1 is a longitudinal sectional view of the fish cake cheese bar of the present invention, and FIG. 2 is a cross-sectional view of the fish cake cheese bar of the present invention.

As shown in FIG. 1, the fish cake cheese bar of the present invention is filled with cheese inside so that 30 to 80% of cheese can be contained in a fish cake of 5 to 15 cm in length and 2 to 5 cm in diameter. That is, there is a fish cake layer 110 on the outside of the fish cake cheese bar 100, and a cheese layer 120 is formed inside the fish cake layer so that fish cake and cheese are well harmonized, and rice flour (fine powder) is outside the cheese layer. This is applied so that the fish paste is well combined with the cheese.

In order to achieve the above object, the fish cake cheese bar of the present invention contains cheese inside and wraps the fish cake with fish cake on the outside to prepare a fish cake cheese bar. The content ratio of the fish cake and cheese is preferably prepared in a proportion of 30 to 80 parts by weight of cheese in 100 parts by weight of fish cake, cook the fish cake cheese bar at a temperature of about 98 to 110°C for 4 to 6 minutes, and then put it in a stand. You can eat.

The fish paste is prepared by including 10 to 12 parts by weight of starch, 5 to 8 parts by weight of carrot juice, and 7 to 10 parts by weight of red pepper juice, 100 parts by weight of natural meat, or natural cheese or processed cheese inside the fish cake containing the ingredients. Put it to prepare. In addition, in order to enhance the taste and aroma of fish cakes during the manufacture of the fish cakes, sugar, polynatrium phosphate, natrium triphosphate, frozen egg white, white sugar, salt, mirim, sodium t-glutamate, D-xyl It is prepared by including trace amounts of components such as loose, shochu, and sodium polyphosphate (sodium pyrophosphate, sodium polyphosphate).

In order to fill the cheese inside the fish cake, the cheese is molded into a stick shape, and then a powder (rice flour) is applied to the outside of the cheese so that the fish cake and the cheese are well combined.

When eating the fish cake cheese bar prepared as described above, it is preferable to heat and eat for 4 to 8 minutes at a wavelength of 2.45 GHz to 20 GHz.

The fish cake cheese bar of the present invention is prepared by kneading the fish cake raw material and then putting it into a stirrer, shaping it so that a certain amount of cheese is contained inside the fish cake, then steaming it with a microwave and packing it in a vacuum.

1. Raw cheese

Raw cheese is a cheese that can be made and eaten immediately without going through a separate aging process. You can feel the freshness of the milk as it is with a little acidity, and enjoy it lightly with a gentle taste and aroma. Most of them are placed in a cheese mold (mold), lightly shaped in a circular or block shape, or distributed in a container without a distinct shape. Because the moisture content of the cheese itself is very high, it is easy to deteriorate and the shelf life is short, so it should be consumed as soon as possible. The types of raw cheeses are promazu pre, ricotta, mozzarella, mascarpone and burata cheese.

2. White shell soft cheese

Using a white fungus called Penicillium Candidum, a white fluffy-like sheath is formed over the entire cheese. The maturation period takes 2~3 weeks, and depending on the cheese, it may take more than 4~5 weeks. In the finished shell, you can characteristically smell mushrooms, moss, yeast, and wet soil. When you cut the cheese, the inside has a soft texture of white or ivory color, and if you leave it at room temperature, it turns into a light cream and has a rich milky taste and buttery taste. As the curd is not cut or minimized during the manufacturing process, the moisture content contained is second only to fresh cheese. The types of white skin soft cheeses include camembert, brie, saurs, neuchasham, and standre cheese.

3. Washed outer skin soft cheese

The manufacturing process is similar to that of white skinned soft cheese, but the difference is that during the ripening process, the surface of the cheese is constantly wiped with salt water, anato pigment, and alcohol such as beer and wine. Through this process, the growth of unnecessary bacteria can be prevented, and the characteristic characteristics of the cheese remain depending on the material used to manage the skin. It is yellow, orange or golden in color, and the surface is slightly viscous and slippery. When you smell only the smell of cheese, it smells like ammonia, high-end food, and scent, but if you look inside it, the soft texture of ivory color and the milky taste that seems to be good can be said to be an inverted lumen cheese. In Lent, a Catholic church that prayed for 40 days before Easter to abstain from meat intake, these cheeses sometimes went to the table instead of meat. Washed outer skin soft cheeses include langre, epuatsu, maruwal, dunester, and shimei cheese.

4. Radial cheese / Non-heated compressed cheese

When making cheese, the curd is cut into a certain size using a rennet or an acid, and the size of the cut curd is closely related to the moisture content of the cheese. The smaller the size of the curd, the more whey (whey) it escapes through the cut section, thus reducing the moisture content of the curd itself. The smaller the moisture content, the harder the cheese and the longer the preservation period.

With this principle, the curd size of semi-hard cheese is smaller than soft cheese, and it is cut slightly larger than hard cheese. In addition, after putting the mold into the mold, the whey is additionally removed while applying a certain weight of pressure to reduce the moisture content in the cheese.

Although the maturation period and process vary from cheese to cheese, it usually involves a period of 2-3 months for shortening and 1 year or longer for a period of time. Although there is a difference depending on the crude oil, the inner and outer sides of the cheese gradually become white-ivory-yellow-golden with time, and the texture becomes firm and elastic at the same time. Semi-rigid cheeses include Goda, Raclette, Morbier, Cheddar and Habati Cheese.

5. Hard Cheese / Heat Pressed Cheese

It is similar to the process of making semi-hard cheese, but the difference is that it cuts the curd into very small sizes so that the whey falls out a lot, and it is further heated (heated by heating) to release even the remaining moisture. have.

In addition, physical pressure is applied to the molding process to remove excess moisture, and naturally, during the long ripening period, the moisture content gradually decreases to make hard cheese. Since the contained moisture content is small, it can be stored for a long time, so the maturation period is usually as short as 1 year and as long as 4 years. Even more is possible. For that reason, cold winters have long been made in long mountainous areas. Most hard cheeses are bulky, so they require a lot of milk, and there are many places where they make milk in a combination form by collecting milk from various farms. In addition, since cheese coagulated with acid has a slight decrease in the cohesive force of the curd, it is common to make cheese using rennet, a coagulase. As the ripening period increases, the color of the cheese gradually becomes darker, turning golden and dark brown, and the thickness of the skin becomes thicker. In proportion to the ripening period, the moisture gradually decreases, so that the salty taste becomes stronger, and it becomes harder to have a crumbly texture. The more mature the cheese, the more fresh fruit, fragrant flower scent, the lighter the sweetness and the taste of savory nuts dominate. In the process of making, it requires a larger amount of milk than fresh cheese, and considering the cost of managing cheese during the ripening period, it is naturally expensive.

Hard cheeses include Emmental, Gruyere, Parmizano Legiano, Conte, and Beaufort cheese.

6. Blue mold cheese / Blue cheese

Blue or gray bluish mold is irregularly formed inside the cheese like a marble pattern. Blue mold fungus called Penicillium Roqueforti is used in the manufacturing process. The molded cheese is made vertically by using a thin and long needle. When molds meet with oxygen in the air along the way, blue mold grows evenly inside the cheese. It has a lot of moisture, has a strong salty and rich flavor, and is characterized by a sharp and sharply tingling taste and aroma. It is a strong cheese that can never be left out of the cheese plate composition, and when added to various sauce dishes, the taste of the food becomes deep and rich. Blue mold cheese includes Gorgonzola, Rocfort, Stilton, Cabreras, and Blue Dovergne cheese.

7. Processed cheese

Natural cheese refers to live cheese made from milk, microorganisms, enzymes, and minimal other additives. Using these natural cheeses as the main raw material, food additives such as bulking agents, preservatives, flavoring agents, and emulsifiers are added, and cheese reprocessed in a high-temperature environment is called processed cheese.

Processed cheese is sometimes referred to as'dead cheese' because the activity of microorganisms is stopped at high processing temperatures. However, it is possible to express various tastes, aromas, and colors by selectively using the type and amount of food additives, and it is easy to use due to its low price and long shelf life compared to natural cheeses and tastes that you can enjoy casually. It is an increasing trend. Processed cheese comes from the cheese fondue, a traditional Swiss food. Processed cheese, which was devised from melting cheese left over from warm wine and soaking hard bread, was made using this principle to process the remaining cheese.

The manufacturing of processed cheese was first developed in Switzerland in 1910, but rather it was disregarded by its own people, and then went to Germany through Germany to the United States for industrial development.

Claims (3)

In the manufacturing method of fish cake cheese bar,
The fish cake cheese bar 100 is filled with cheese inside a fish cake so that cheese can be included in a fish cake of 5 to 15 cm in length and 2 to 5 cm in diameter, and a cheese layer 120 is formed. Rice flour is applied so that the fish paste is well combined with the cheese.
The fish paste is prepared by containing 10 to 12 parts by weight of starch, 5 to 8 parts by weight of carrot juice, and 7 to 10 parts by weight of red pepper juice,
In order to enhance the taste and aroma of fish cakes during the production of the fish cakes, sugar, polynatrium phosphate, natrium triphosphate, frozen egg white, white sugar, sawdust, mirim, sodium L-glutamate, D-xylose, shochu , Sodium pyrophosphate and sodium polyphosphate components are mixed,
The fish cake and cheese content ratio of the fish cake cheese bar is prepared by mixing 40 to 80 parts by weight of cheese in 100 parts by weight of fish cake, and the prepared fish cake cheese bar is cooked for 4 to 6 minutes at a temperature of 98 to 110°C. Method for manufacturing fish cake cheese bar, characterized in that it comprises
delete According to claim 1,
When eating the fish cake cheese bar, a method of manufacturing a fish cake cheese bar, characterized by heating for 4-8 minutes at a wavelength of 2.45 GHz to 20 GHz.

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