KR102180642B1 - Fish products with dietary fiber and manufacturing method thereof - Google Patents

Abstract

It is applied to grain powder, and relates to a fish cake that is visually, tastefully and nutritionally improved by containing rice cake ribs, nuts, dried fruits, dried vegetables, and dried seafood, and a method of manufacturing the same.(a) Using edible fish and shellfish The step of preparing soft meat, (b) forming a dough by mixing the soft meat, dietary fiber, and grain powder prepared in step (a), (c) molding the dough prepared in step (b) into a predetermined shape By providing a configuration including the step of heat treatment, it can be applied to diet food by maintaining a feeling of satiety by insoluble dietary fiber and water-soluble dietary fiber.

Description

Fish cake containing dietary fiber and its manufacturing method TECHNICAL FIELD [Fish products with dietary fiber and manufacturing method thereof]

The present invention relates to a fish cake containing dietary fiber and a method of manufacturing the same, and in particular, it is applied to a grain powder pulverized into 160 to 240 mesh by extracting insoluble dietary fiber and water-soluble dietary fiber from bamboo shoots, and enzymatic hydrolysis of the insoluble dietary fiber. And, it relates to a fish cake improved visually, tastefully, and nutritionally by containing rice cake ribs, nuts, dried fruits, dried vegetables, dried seafood, and the like, and a method of manufacturing the same.

The fish cake is mainly made of fish meat from which the head, intestines, and scales of the fish are removed, and flour, sweetener, vegetables, salt, etc. are added to the main material and mixed. And it is molded into various shapes through a mechanism such as a cylinder or a square, steamed or melted, and then cooled to complete.

The fish cake prepared in this way supplies nutrition to the human body by fish meat containing a large amount of amino acids and unsaturated fatty acids, lowers cholesterol, and is particularly easily cooked and eaten, and is widely edible for side dishes and snacks.

In other words, the fish paste is added salt to the fish meat to elute the actomyosin contained in the fish meat in a large amount to give it a chewy texture. It is being used as a snack.

Recently, a variety of products through bakery-type fish cakes such as croquettes made with homemade fish cakes made by adding sesame leaves, burdock, pumpkin, and rice cakes to fish cake dough, and fish cakes made with curry, potatoes, cheese, etc. And by attempting high-quality, it has been established as a substitute for meals beyond snacks by targeting the tastes of not only housewives but also young people.

In addition, the market for premium fish cakes made without flour and synthetic additives is expanding to reflect the needs of consumers who value health.

Meanwhile, dietary fiber is a generic term for a fibrous material that cannot be digested by enzymes secreted from the human digestive tract, and is mostly composed of non-starchy materials made by plants. The most important dietary fibers are vegetable polysaccharides such as cellulose, hemi-cellulose, pectin, gums, and lignin, as well as chitin and chitosan. Includes indigestible polysaccharides from animal sources.

The dietary fiber is mainly used in the food industry as a functional material for dessert products such as jelly, favorite foods such as candy, supplementary foods such as jam, beverages, dairy products, and intestinal dairy products. Recently, the demand for functional cosmetics, health supplements and pharmaceutical precursors is increasing rapidly.

Such dietary fiber is classified into water-soluble dietary fiber and insoluble dietary fiber depending on the degree of solubleness in water. The physicochemical properties and chemical composition of water-soluble dietary fiber and insoluble dietary fiber are very different, and their uses are also greatly different. For example, water-soluble dietary fiber is a relatively small molecular weight and water-soluble oligosaccharide, and is widely used in the manufacture of functional beverages and intestinal agents. Insoluble dietary fiber is known to be excellent in intestinal action such as increasing fecal mass and improving diarrhea by forming feces and matrices, and soluble dietary fiber is known to be effective in proliferation of useful colonies in the intestine and improvement of lipid metabolism.

The main sources of this dietary fiber include green and yellow vegetables such as parsley, carrots, and parsley, fruits such as apples and pears, seaweed such as dried seaweed, dried kelp, and seaweed, and grains that have been used as staple foods since the past. In particular, the vegetable indigestible component contained in the plant cell walls and cell contents of grains has been called crude fiber.As a representative example, the skins of grains and beans such as rice and corn contain large amounts of cellulose and hemicellulose, which are insoluble dietary fiber components. It can be an excellent dietary fiber material with high effect on intestinal function.

In particular, soybean, one of Korea's traditional foods, is generally used as a source of high-quality protein and lipids, and has various uses including fermented foods such as soybean paste and soy sauce and non-fermented foods such as tofu, bean sprouts, and soybean flour. As a whole food ingredient, it contains abundant dietary fiber.

On the other hand, bamboo shoots refer to young and soft shoots that sprout from the underground scene of bamboo. According to Donguibogam, bamboo shoots are known to be effective in preventing constipation, relieving hangovers, blood circulation, diuresis, stress, insomnia, obesity, and hypertension, and their functions are diverse, so the development of a new type of functional food is expected. .

When looking at the nutritional value of bamboo shoots, the protein content is four times that of onions belonging to the same foliage type and twice as much as cabbage, and minerals such as calcium, iron and phosphorus, and vitamins A and B groups are also more abundant than other foliage vegetables. . In addition, when analyzed on the basis of dried products, bamboo shoots were reported to have a dietary fiber content of 53.9-71.6%, which is much higher than that of cabbage 24.7%, spinach 22.5% and asparagus 49%.

That is, bamboo shoots contain various free amino acids and various inorganic components, and particularly, among the free amino acids, serine, arginine, alanine, leucine, and tyrosine are contained.

Such bamboo shoots contain a lot of insoluble and water-soluble dietary fiber, and according to the data of the Ministry of Health and Welfare's food nutrition database construction project (2005, Ministry of Health and Welfare, Policy-Healthcare-2005-103), raw bamboo shoots are insoluble and It is reported that the total dietary fiber content including water-soluble dietary fiber is 4% by weight on a raw basis (41.03% on a dry basis), and according to the data published by the Rural Development Administration (Food Component Table DB, 2011), the water-soluble dietary fiber content of bamboo shoots is It is reported that it accounts for 4g out of 100g of raw bamboo shoots.

In addition, the fermented microorganisms that decompose bamboo shoots use Korean traditional fermented foods or microorganisms present in bamboo shoots as a material, and the microorganisms to be isolated are strains that have both fibrin decomposition (amylase) and protein decomposition (protease). It is well digested and absorbed, and it enables the production of fermented substances that are beneficial to our body such as vitamins and functional oligosaccharides.

In addition, although there is a need to use dietary fiber as an alternative material for carbohydrates in order to realize low-calorie food, since dietary fiber fundamentally causes an uncomfortable texture, a technology that actively utilizes dietary fiber as a raw material for food production is being developed.

On the other hand, an example of the manufacturing technology of fish cake is disclosed in the following patent documents.

For example, in Patent Document 1, as shown in Fig. 1, the pretreatment step of the fish is finely ground for 4 minutes with a mixing machine of 160 rpm for chopsticks, flounder, and pollock, or finely chopped squid to a size of 10 mm or less in width and height ( S10), the subsidiary material pre-treatment step (S20) of pre-treating the subsidiary material including green tea and glutinous rice powder, the fish meat that has undergone the fish pre-treatment step (S10) and the subsidiary material that has gone through the subsidiary pre-treatment step (S20) are mixed and stirred to make a fish paste paste. Stirring step (S30), a molding step (S40) of forming the fish cake paste made in the stirring step (S30) into a desired shape of a fish cake, and a heat treatment step of heat-treating the formed fish cake paste through the forming step (S40) to complete the fish cake Disclosed is a method for producing glutinous rice fish cake consisting of (S50).

In addition, in the following Patent Document 2, the first step of adding 05 to 2% by weight of yeast to the soft meat ground by adding salt, forming the soft meat dough containing the yeast to form a porous structure of fish cake, and The second step of first fermenting for 1 to 2 hours at 20 to 25°C for a soft texture due to volume expansion, and 24 to 15°C at a low temperature of 5 to 15°C to form elasticity by gelation of the first fermented soft meat. 3 steps of secondary fermentation for 48 hours, 4 steps of first heating the fermented soft meat with steam for 15 to 30 minutes so that the internal center temperature of the soft meat is 75 to 85°C to maintain the porous structure, the first heating Disclosed is a method for producing a fermented fish cake consisting of 5 steps of secondary heating the finished soft meat with steam at 100 to 120°C for 20 to 30 minutes, and 6 steps of immersing the fish paste in ice water for 1 to 3 hours to rapidly cool it. .

On the other hand, in Patent Document 3 below, when the first dough including fish meat, salt, and wheat flour is completed, 01 to 20 parts by weight of bamboo shoot powder based on 100 weight of the fish meat is added and kneaded to prepare a second dough, but the second dough 3 to 10 minutes before completion, 1 to 30 parts by weight of chopped bamboo shoots, 01 to 20 parts by weight of bamboo shoot pickles, and 01 to 20 parts by weight of clam meat are further added based on 100 weight of the fish meat, and the process of steaming or frying the prepared secondary dough The bamboo shoot powder, the chopped bamboo shoots, and the bamboo shoot pickles are disclosed for a method of manufacturing a fish cake prepared using bamboo shoots boiled at 90°C to 110°C for 10 to 30 minutes.

Korean Patent Publication No. 10-1881673 (registered on July 18, 2018) Republic of Korea Patent Publication No. 10-1618171 (registered on 2016.04.28) Korean Patent Publication No. 10-1672799 (registered on October 31, 2016)

In the technology disclosed in Patent Document 1 as described above, while using glutinous rice flour, fish cakes can be prepared without adding flour or salt, but there is a limit as a diet food because the content of dietary fiber is insufficient.

In addition, in the technique disclosed in Patent Document 2, a fish cake with improved soft texture was developed using yeast and secondary fermentation, but there was a problem that the production time for the addition of yeast and secondary fermentation was lengthened.

On the other hand, in the technology disclosed in Patent Document 3, a fish cake is prepared using bamboo shoot powder or the like, but this Patent Document 3 also has a problem in that the insoluble dietary fiber and water-soluble dietary fiber contained in the bamboo shoots cannot be efficiently used.

In addition, in the techniques disclosed in Patent Documents 1 and 2, etc., there is a problem in that the texture is deteriorated as well as problems as a diet food and visual, taste and nutritional problems.

Therefore, there is an urgent need to develop a technology capable of efficiently extracting a large amount of functional dietary fiber contained in bamboo shoots and soybean husks at low cost.

An object of the present invention has been made to solve the above-described problems, and is to provide a fish cake containing dietary fiber that can be edible by containing it in grain powder as a diet food without special precautions, and a method of manufacturing the same.

Another object of the present invention is to provide a fish cake containing dietary fiber that can secure food stability by using a natural extract and limiting the blending ratio of insoluble dietary fiber and water-soluble dietary fiber to be included in grain powder will be.

Another object of the present invention is to provide a fish cake containing dietary fiber and a method for producing the same, which can maintain nutritional components uniformly by containing rice cake ribs, nuts, dried fruits, dried vegetables, dried seafood, and the like in grain powder.

Another object of the present invention is to provide a fish cake containing dietary fiber that can be used in grain powder by amplifying the content of relatively expensive insoluble dietary fiber contained in bamboo shoots, and a method for producing the same.

In order to achieve the above object, the method for producing fish cake containing dietary fiber according to the present invention includes the steps of (a) preparing soft meat using edible fish and shellfish, (b) soft meat prepared in step (a), water-soluble dietary fiber Forming a dough by mixing with insoluble dietary fiber and grain powder, (c) molding the dough prepared in step (b) into a predetermined shape and then heat treatment, wherein the water-soluble dietary fiber and the insoluble dietary fiber Each is (b1) preparing a bamboo shoot powder, (b2) distilled water from the bamboo shoot powder prepared in step (b1), immersed at room temperature for 2 hours, heated at 100° C. for 1 hour, and the first water soluble in the supernatant. Extracting the dietary fiber, (b3) extracting the first insoluble dietary fiber, except for the first water-soluble dietary fiber extracted in the step (b2), (b4) the pellet-type extracted in the step (b3) Adding three times the amount of ethanol to the first insoluble dietary fiber, leaving it for 2 hours at 25°C, extracting the second soluble dietary fiber from the supernatant again, (b5) the second soluble dietary fiber extracted in the step (b4) Prepared by the step of extracting the pellet-type second insoluble dietary fiber except, the water-soluble dietary fiber in step (b) is the first water-soluble dietary fiber and the second water-soluble dietary fiber, and the insoluble dietary fiber is a second insoluble dietary fiber It is dietary fiber, wherein the water-soluble dietary fiber and the insoluble dietary fiber are mixed in a ratio of 4:1 as a weight ratio, and the water-soluble dietary fiber and the insoluble dietary fiber are included in 3 to 10 parts by weight based on 100 parts by weight of the soft meat. do.

delete

In addition, in the method for producing a fish cake containing dietary fiber according to the present invention, the soft meat prepared in step (a) contains bamboo salt, and the bamboo salt contains 0.6 to 1.5 parts by weight based on 100 parts by weight of the soft meat, and the step The dough in (b) further includes ingredients including Tteokgalbi using ribs of beef or pork and at least one of edible nuts, dried fruits, seeds, dried vegetables, and dried seafood, and the grain powder is wheat , Rice, barley, crude, sorghum, adlay, corn, buckwheat, contains at least one of the powder of soybean, the grain powder contains 15 to 20 parts by weight with respect to 100 parts by weight of the soft meat, the Tteokgalbi is the dough In order to improve the binding power during the time, the Tteokgalbi is characterized in that it is provided in a size of 6 to 8 mm after moisture and oil are reduced through a baking process.

In addition, in the method for producing a fish cake containing dietary fiber according to the present invention, the insoluble dietary fiber is arabanase, cellulase, glucanase, hemicellulase, and amylase. And xylanase (Xylanase) is an enzymatic digestion product by any one or more enzymes selected from, and the enzyme digestion product is characterized in that the content of the insoluble dietary fiber is amplified.

In addition, in order to achieve the above object, the dietary fiber according to the present invention is characterized in that it is manufactured by the above-described manufacturing method of fish cake.

As described above, according to the fish cake containing dietary fiber and its manufacturing method according to the present invention, the effect of maintaining satiety by insoluble dietary fiber and water-soluble dietary fiber can be applied to diet food.

In addition, according to the fish cake and its manufacturing method according to the present invention, by preparing a fish cake containing at least one of tteokgalbi, edible nuts, dried fruits, seeds, dried vegetables, and dried seafood, the nutritional components in the fish cake are balanced. The effect of being able to maintain is obtained.

In addition, according to the fish cake containing dietary fiber according to the present invention and the method of manufacturing the same, since the content of relatively expensive insoluble dietary fiber contained in bamboo shoots is amplified and used in grain powder, the production of fish cake containing insoluble dietary fiber The effect of being able to reduce cost is obtained.

In addition, according to the fish cake containing dietary fiber and its manufacturing method according to the present invention, since the insoluble dietary fiber contained in bamboo shoots, which is a natural food, is included in the grain powder, the speed at which the fish cake reaches the large intestine and the swelling of the dietary fiber The effect of curing constipation by matching time is also obtained.

On the other hand, according to the fish cake according to the present invention and the manufacturing method thereof according to the present invention, since the fish cake contains Tteokgalbi, the unique taste of Tteokgalbi can be felt, and the texture and flavor are excellent, and at a relatively low cost, children, It can also be applied to adults and the elderly as a substitute for meals.

1 is a process chart showing a method of manufacturing glutinous rice fish cake according to the prior art,
Figure 2 is a process diagram for explaining the manufacturing process of the fish cake containing insoluble dietary fiber and water-soluble dietary fiber according to an embodiment of the present invention,
3 is a view showing an example of a fish cake containing rice cake ribs, nuts, dried fruits, dried vegetables, dried seafood, etc. along with insoluble dietary fiber and water-soluble dietary fiber according to the present invention.

The above and other objects and new features of the present invention will become more apparent from the description of the present specification and the accompanying drawings.

"Yeonyuk" used herein as an ingredient for fish cake is a product meat paste containing bamboo salt in crushed fish meat, and all edible fish and shellfish can be used, but for example, cod, saury, horse mackerel, bonito, mackerel Shellfish, such as fish, sardines, tuna, marlin, yellowtail, crucian carp, salmon, squid, octopus, shrimp, ramie clam, clams, clams, etc. can be used.

In addition, as the grain powder used in the fish cake, for example, wheat, rice, barley, millet, sorghum, adlay, corn, buckwheat, and soybean powder can be used.

In addition, in the present invention, as insoluble dietary fiber and water-soluble dietary fiber, those extracted from bamboo shoot powder are used, but are not limited thereto, and sweet potatoes, apples, bean curds, flax seeds, cabbage, cacao nibs, enoki mushrooms, seaweed, celery, and Natural dietary fiber extracted from foods such as oats, rye, and burdock can also be applied.

In addition, the term "Tteokgalbi" applied to the present invention is registered by any one of patent registration numbers 10-0894510, 10-0920445, 10-1019463, 10-1181801, 10-1337445, and 10-1420387 You can apply the prepared ribs of Tteokgalbi.

On the other hand, "nuts" applied to the present invention is a class of tree fruits containing only edible seed flesh in a hard shell and dry shell, almonds, peanuts, chestnuts, walnuts, pine nuts, ginkgo nuts, pistachios, hazelnuts, cashew nuts, Pecans, etc., and "dried fruits" are edible fruits, which are prepared by mincing and drying apples, pears, tangerines, oranges, strawberries, peaches, apricots, plums, etc., and "seeds" are edible grains. As seeds such as or vegetables, it means sunflower seeds, sesame seeds, perilla seeds, corn, beans, red beans, and mung beans, and "dried vegetables" are nutritious foods obtained from edible plant leaves, roots, seeds, stems, etc. , Chinese cabbage, cabbage, spinach, garland chrysanthemum, onion, green onion, asparagus, bamboo shoots, celery, carrots, potatoes, sweet potatoes, pumpkins, cucumbers, tomatoes, etc. are prepared by mincing and drying, and "dried seafood" means abalone, sea cucumber, Shrimp, mussels, squid, octopus, octopus, crab meat, clams, oysters, etc. are dried and minced.

Bamboo shoots used herein are edible, and belong to the genus Phylostachys (Phyllostachys. pubescen), Ojuk (Phyllostachys. nigra), Somdae (Phyllostachys. nigra var. henonis), Wangdae (Phyllostachys. bambusoides), Haejang porridge. (Arundinaria. simonii) belonging to (Arundinaria), Goryeozoret (Sasa. coreana) belonging to Sasa, Sumjoritdae (Sasa. kurilensis), Sasa. quelpaertensis (Sasa. Bamboo shoots of any one of Pseudosasa. japonica and Pseudosasa. japonica var. purpurascens can be applied.

The bamboo salt applied to the present invention has a pale gray color, and is a processed salt that has a slight taste of the yolk of a boiled egg, and the raw material of the bamboo salt is sea salt, bamboo, pine, and mud, and the sea salt is specially processed at high temperature. In particular, among the sea salt, bamboo salt, which has been grown for more than 3 years, is cut out of bamboo, and the entrance is covered with red ocher, and then it is baked nine times with pine wood fire (over 1000℃) in an iron kiln.

The composition of such bamboo salt is similar to that of natural sea salt, but the content of K, Ca, Fe, Zn, and Mn among the metal elements is high, heavy metal elements are not detected, and the pH is around 10.0, which is alkaline. Bamboo salt strengthens the stomach from ancient times, has a strong detoxification effect, enhances leukocytes, sterilizes germs, blood purification, anti-inflammatory and antipyretic effects, improves acidic constitution to weak alkaline constitution, and removes odor. , It has been reported that it is effective in various diseases, such as promoting appetite, and in recent years, effects on gastritis, gastric ulcers, diseases of the digestive system, trauma treatment, and detoxification have been reported. In addition, attempts are being made to scientifically confirm and elucidate the pharmacological action of bamboo salt, such as an experimental result that a gargling solution mixed with bamboo salt reduces the number of streptococcus in the oral cavity and relieves symptoms of gingivitis. Recently, the Dana-Farber Cancer Research Center at Harvard Medical School reported the anticancer effect of bamboo salt, and interest and expectations are increasing.

Hereinafter, an example of a method of manufacturing a fish cake containing dietary fiber according to the present invention will be described with reference to FIG. 2.

Figure 2 is a process chart for explaining the manufacturing process of the fish cake containing insoluble dietary fiber and water-soluble dietary fiber according to the present invention.

In order to prepare a fish cake containing insoluble dietary fiber and water-soluble dietary fiber according to the present invention, first, bamboo shoot powder is prepared (S10). That is, in the present invention, bamboo shoot powder is used as an example in order to prepare noodles containing insoluble dietary fiber and water-soluble dietary fiber. However, the present invention is not limited thereto, and natural dietary fiber extracted from foods such as sweet potatoes, apples, bean curds, flax seeds, cabbage, cacao nibs, enoki mushrooms, seaweed, celery, oats, rye, and burdock may be applied. .

As bamboo shoots for preparing the bamboo shoot powder used as an example of the present invention, bamboo shoots (Phyllostachys. pubescen), Ojuk (Phyllostachys. nigra), Somdae (Sinoarundinaria nigra, S), Wangdae (Phyllostachys. bambusoides), Haejangjuk (Arundinaria. simonii) ), Goryeo Joritdae (Sasa. coreana), Sumjoritdae (Sasa. kurilensis), Jeju Joritdae (Sasa. quelpaertensis), Pseudosasa. japonica, and Pseudosasa. japonica var. I can.

In the present invention, as an example, cotton stalks collected from Damyang-gun in June 2015 were boiled whole at 100° C. or higher for 1 hour, soaked in cold water to separate bamboo shoots and skins, and then rapidly frozen at -80° C. and stored. Frozen bamboo shoots and bamboo shoots were freeze-dried, pulverized evenly into 100 mesh size, and stored in a refrigerator. The analysis of the sample was repeated three times and the average value was calculated.

In addition, as a pretreatment step, bamboo shoots and bamboo shoots dietary fibers were extracted using water and ethanol as extraction solvents, respectively. That is, distilled water was added to 100 g of the obtained cotton stalk sample, immersed at room temperature for 2 hours, and then heated at 100° C. for 1 hour.

Here, a pellet-type bamboo shoot dietary fiber (Sample 1), which is an insoluble fiber, was obtained except for the water-soluble dietary fiber (Sample 2), which is a supernatant.

Thereafter, 3 times ethanol was added to the pellet-type bamboo shoot dietary fiber (Sample 1), left at 25°C for 2 hours, and the water-soluble dietary fiber (Sample 4), which was the supernatant, was extracted (S20), and insoluble insoluble fiber except for the sample 4 A pellet-type bamboo shoot dietary fiber (Sample 3) was obtained.

Table 1 shows the results of the bamboo shoot dietary fiber analysis at each extraction step according to the above-described dietary fiber extraction. At this time, the amount of dietary fiber (water-soluble dietary fiber + insoluble dietary fiber) of bamboo shoots was measured according to the orbital method.

Extraction step Total dietary fiber (g/dry weight 100g) Bamboo shoots Bamboo shoots Sample 1 1.76±0.43 1.84±0.45 Sample 2 32.98±2.35 54.24±2.45 Sample 3 30.50±2.20 49.28±2.25 Sample 4 2.44±0.75 4.64±0.76

As such, fractions of the bamboo shoot dietary fiber obtained through the step-by-step process were collected and used as a sample for the experiment, and an enzyme hydrolyzate of bamboo shoots was prepared using the sample obtained from Sample 3 having the highest insoluble dietary fiber content. Any one or more enzymes selected from arabanase, cellulase, glucanase, hemicellulase, amylase, and xylanase for the insoluble dietary fiber of sample 3 By applying the enzyme digestion product in which the content of insoluble dietary fiber was amplified was obtained (S30).

The preparation of specific bamboo shoot enzyme hydrolyzate is as follows.

Enzymatic digestion was performed using the insoluble dietary fiber fraction of the bamboo shoot powder obtained according to Sample 3 above. That is, 10 g of fractions were added to 300 ml of a 50 mM sodium acetate buffer having a pH of 5.0, and then expanded for 1 hour at 180 rpm in a 50° C. shaking incubator.

After that, the production of 0.5% Viscozyme (brand name) as a multi-component enzyme complex used to increase the yield when decomposing vegetables, 0.5% Celluclast (brand name), and Maltitol (Maltose Syrup) as a fibrinolytic enzyme used to decompose vegetable raw materials. As Fungal Alpha-amylase used for this, 0.5% Fungamyl (brand name) was applied and enzymatically digested for 0, 3, 6, 12 and 24 hours at 180 rpm at the same temperature.

The enzymatic reaction was completed by heating at 90° C. for 5 minutes to inactivate the enzyme. Thereafter, the enzyme decomposition product was dried using a lyophilizer, and the prepared powder was stored refrigerated at 4°C.

On the other hand, the enzyme hydrolyzate was prepared in the same manner except that the bamboo shoot shell powder obtained according to the above method was used instead of the bamboo shoot powder.

The results of measuring the total amount of dietary fiber according to the enzyme digestion time of the enzyme digestion product prepared as described above according to the method shown in Table 1 are shown in Table 2.

Enzyme digestion time (h) Total dietary fiber (g/dry weight 100g) (growth rate, %) Bamboo shoots Bamboo shoots 0 26.78±2.35 (100) 45.14±4.22(100) 3 30.64±2.87(114) 49.32±2.74 (109) 6 34.44±2.86(129) 54.57±3.25 (121) 12 37.74±2.23 (141) 58.33±2.68(129) 24 38.70±2.62(145) 62.04±2.42(137)

As can be seen in Table 2, the enzyme decomposition product according to Sample 3 increased by 145% in the case of bamboo shoots and 137% in the case of bamboo shoots after 24 hours fermentation, indicating that the content of the insoluble dietary fiber was amplified. Could Next, prepare the main ingredient of the fish cake, the lotus meat. All edible fish and shellfish can be used, but, for example, cod, saury, horse mackerel, bonito, mackerel, sardines, tuna, and marlin. , Yellowtail, crucian carp, salmon, squid, octopus, shrimp, ramie clam, clam, shellfish, etc. can be used.

In the present invention, by way of example, bamboo salt is added to any one of cod, saury, horse mackerel, bonito, mackerel, and sardines, and a paste for fish cake is prepared using a mixer.

On the other hand, the bamboo salt is provided to include 0.6 to 1.5 parts by weight based on 100 parts by weight of the soft meat. If the content of the bamboo salt is less than 0.6 parts by weight, it is difficult to exhibit the efficacy of the bamboo salt, and if the content of the bamboo salt exceeds 1.0 part by weight, there is a fear that the fish cake itself will become excessively salty.

By adding bamboo salt in the process of preparing the paste for fish cake, it inhibits the growth of bacteria and subsequent decay in the fish cake, increases the moisture retention and softness to increase the gel strength of the soft meat, and gastritis, which is a unique effect of bamboo salt, Not only can you get the effect on the pharmacological action of gastric ulcers and digestive system, it can also improve the binding power of soft meat.

As described above, the water-soluble dietary fiber prepared in step S20, the insoluble dietary fiber and grain powder prepared in step S30 are mixed with the soft meat containing bamboo salt to form a dough (S40).

The grain powder may be a mixed powder including any one or at least any one of wheat, rice, barley, millet, sorghum, adlay, corn, buckwheat, and soybean powder.

The grain powder is provided to contain 15 to 20 parts by weight based on 100 parts by weight of the soft meat.

The dough in step S40 may contain milk, eggs or sugar, the above-described rice cake ribs, nuts, dried fruits, dried vegetables, dried seafood, and the like, depending on the type of fish cake to be prepared.

Meanwhile, when the dough is formed in step S40, the water-soluble dietary fiber and the insoluble dietary fiber are mixed in a ratio of 4:1 as a weight ratio, and the water-soluble dietary fiber and the insoluble dietary fiber are 3 to 10 parts by weight of the soft meat. It contains parts by weight, preferably 5 to 7 parts by weight, more preferably 6 parts by weight.

Insoluble dietary fiber does not dissolve in water and has a function of absorbing moisture. Therefore, when insoluble dietary fiber is ingested, it proceeds to the large intestine of the human body and absorbs moisture, so it functions in the large intestine by absorbing moisture from the digestive system and increasing the volume of feces. This makes bowel movements active, so it is excellent for treating constipation. However, eating too much insoluble dietary fiber interferes with the absorption of nutrients such as calcium, iron, and zinc.

In addition, water-soluble dietary fiber is a dietary fiber that is well soluble in water. It combines with water in the digestive tract to become soft and sticky like a gel. It absorbs more moisture in the body than insoluble dietary fiber, and also makes bowel movements more active. Facilitates and softens the stool, making it easier to slide the gastrointestinal tract.

Therefore, in the present invention, the water-soluble dietary fiber and the insoluble dietary fiber are mixed and used in a ratio of 4:1 as a weight ratio for optimizing long movement, and 6 parts by weight are included with respect to 100 parts by weight of soft meat.

In addition, in the kneading step of step S40 for producing a fish cake according to the present invention, the content of tteokgalbi, nuts, dried fruits, dried vegetables, dried seafood, etc. will be described with reference to FIG. 3.

3 is a view showing an example of a fish cake containing rice cake ribs, nuts, dried fruits, dried vegetables, dried seafood, and the like along with insoluble dietary fiber and water-soluble dietary fiber according to the present invention.

In the following description, as one of the fish cakes according to the present invention, a substantially rectangular fish cake as shown in FIG. 3 is described as an example, but the present invention is not limited thereto, and may be applied to a cylindrical fish cake.

In addition, Tteokgalbi is prepared as a material contained in the fish cake according to the present invention. The Tteokgalbi uses beef or pork ribs, but is not limited thereto, and may be used by mixing pork and beef.

The tteokgalbi is prepared in a size of 6 to 8 mm after adding seasoning to the growth of ribs of beef or ribs of pork and heating.

The cut size as described above is intended to have optimal chewiness, texture, and texture when ingested by smooth mixing with soft meat and grain powder during the manufacturing process of fish cake. When the size of the Tteokgalbi is cut to a size of less than 6mm, the chewiness and texture of the fish cake prepared according to the present invention are deteriorated, and when cut to a size exceeding 8mm, it is mixed with soft meat and grain powder. The color, texture, and texture may be deteriorated when the fish cake prepared is partially biased during the process. In the present invention, the growth of ribs of beef or ribs of pork is cut into a size of 6 to 8 mm by using a conventional chopper.

In addition, the Tteokgalbi applied to the present invention decreases the moisture and oil contained in the Tteokgalbi through a baking process, thereby improving the binding power during the manufacture of fish cake.

In other words, the present inventor attempted to contain the pre-cooked Tteokgalbi in the dough in order to contain the Tteokgalbi prepared by removing the fat and making fine cuts, but after the preparation of the fishcake, the normal fishcake Could not keep its color. In addition, as Tteokgalbi before cooking was entirely contained in the fish cake, the content of Tteokgalbi could not be visually recognized, and the texture of Tteokgalbi could not be maintained. In this regard, although the present inventor tried to add or decrease the blending ratio of the seasoning and the use of dry seasonings, the above-described problem could not be solved.

As a result of countless repeated experiments for the present inventors to contain Tteokgalbi in fish cakes, the result of containing Tteokgalbi with seasoning in the dough for fish cakes through the same cooking process as conventional Tteokgalbi, that is, baking the Tteokgalbi As described above, the part of Tteokgalbi could be visually recognized in the prepared fish cake, and the unique texture of Tteokgalbi, that is, the unique texture of Tteokgalbi, which was very unique. The baking process of Tteokgalbi is not limited to a specific temperature, since the baking temperature is different depending on the ribs of beef or pork ribs, and can be changed according to the amount of ribs of beef or pork ribs. It is enough to grill the ribs or pork ribs enough to eat them.

The tteokgalbi is prepared in 5 to 10 parts by weight of tteokgalbi with respect to 100 parts by weight of the soft meat of the fish cake according to the present invention, and if the tteokgalbi is less than 5 parts by weight, it is difficult to maintain the taste of tteokgalbi in the fish cake according to the present invention, and 10 parts by weight If it exceeds, the color of the fish cake becomes dark due to the Tteokgalbi, which is not preferable. Preferably it contains 6 to 7 parts by weight.

The seasoning contained in the Tteokgalbi may include purified water, sea salt, skim soybeans, high fructose, sodium L-glutamate (flavor enhancer), wheat as a seasoning for Tteokgalbi of "Deokingwan" of Damyang material operated by the applicant. In addition, when the seasoning is based on the content of the seasoning in the conventional Tteokgalbi is 100%, the Tteokgalbi contained in the fish cake is prepared so that the content of the seasoning is 150%. In this way, by providing 1.5 times the usual seasoning, the texture of Tteokgalbi can be emphasized when ingesting the fish cake according to the present invention, and accordingly, the content of salt (sodium) contained in the fish cake can be reduced.

In addition, as a material contained in the fish cake according to the present invention, at least one of edible nuts, dried fruits, seeds, dried vegetables, and dried seafood is provided.

The nuts may include almonds, peanuts, chestnuts, walnuts, pine nuts, ginkgo nuts, pistachios, hazelnuts, cashew nuts, pecans, etc., but roasted almonds or walnuts are applied in consideration of nutritional components and favorability of food and drinkers. Use a powder that has been sliced to a thickness of 1 to 2 mm. As described above, in the fish cake according to the present invention, unlike the use of powdered nuts in the prior art, by using the nuts in the powdered state, it is possible to improve color by maintaining a color different from the color of the fish cake.

For the dried fruits, apples, pears, tangerines, oranges, strawberries, peaches, apricots, plums, etc. can be minced and dried to be applied, but apples or tangerines are applied in consideration of nutritional components and the likelihood of food and drinkers. Use a powder that has been sliced to a thickness of 1 to 2 mm.

Sunflower seeds, sesame seeds, perilla seeds, corn, soybeans, red beans, mung beans, etc. may be applied to the seeds, but sunflower seeds or perilla seeds are applied in consideration of nutritional components and favorability of food and drinkers. desirable.

The dried vegetables can be applied by slicing and drying Chinese cabbage, cabbage, spinach, garland chrysanthemum, onion, green onion, asparagus, bamboo shoots, celery, carrots, potatoes, sweet potatoes, zucchini, cucumbers, tomatoes, etc. Considering such as, spinach or tomato is applied, and dried vegetables are sliced into a thickness of 1 to 2 mm.

In addition, as the dried seafood, abalone, sea cucumber, shrimp, mussel, squid, octopus, octopus, crab meat, clams, oysters, etc. are dried and minced and prepared, and sliced to a thickness of about 1 to 2 mm is applied. Use. Unlike the soft meat, by containing the dried seafood, food and drinkers can feel the unique taste of the dried seafood.

Nuts, dried fruits, seeds, dried vegetables, and dried seafood as described above may be provided to be entirely contained in fish cakes containing Tteokgalbi, but nuts, dried fruits, seeds, dried in consideration of the taste of food and drinkers. It may be provided to contain any one or two or more of vegetables and dried seafood.

In the present invention, as an example, it is provided so that almond flour and walnut flour are embedded in a fish cake.

Almond is a deciduous arboretum of the Rosaceae family, also known as tonsil. It is a plant close to plum or peach trees, and it is classified according to taste. to be. These almonds are rich in unsaturated fatty acids and rich in vitamin E, so they are good for skin beauty and are rich in iron and calcium, so they are beneficial for health.

Walnuts are the fruit of the deciduous tree of the Sputumaceae family, the walnut tree (Juglans sinensis). Walnuts are rich in unsaturated fatty acids and are a good food ingredient for brain health and skin.

The almond flour and walnut flour are provided with 2 to 5 parts by weight, respectively, based on 100 parts by weight of soft meat. If the above-described powder is less than 2 parts by weight, it is difficult to recognize the state of almonds or walnuts contained in the fish cake, and when the amount of almond powder and walnut powder exceeds 5 parts by weight, the texture of the fish cake is lowered.

In addition, the dough in step S40 may be subjected to a fermentation process similar to a conventional fish cake manufacturing process.

Subsequently, the dough prepared in step S40 was molded into a predetermined shape according to the type of fish cake to be prepared, and then subjected to heat treatment such as fried or boiled to produce fish cake (S50). The temperature and time of the heat treatment are not limited to a specific temperature and time because it varies depending on the molding state of the fish cake.

Next, sensory evaluation was performed on the fish cake containing the insoluble dietary fiber and the water-soluble dietary fiber according to the present invention.

First, sensory evaluation was conducted on fish cakes containing only insoluble dietary fiber and water soluble dietary fiber.

Dividing 10 panelists in their 10s, 20s, 30s, 40s, 50s, and 60s, each living in Gwangju Metropolitan City and Damyang-gun, divided into 5 people, and sampled the fish cake according to the present invention and 200 g of ordinary fish cake as one serving. Then, after 2 hours, the average value of satiety was calculated and compared by a score of 5 points.

Table 3 below shows the average value (rounded to the nearest decimal point) of 10 people in their teens, 20s, 30s, 40s, 50s, and 60s for the feeling of satiety regarding the fish cakes according to the present invention and the fish cakes of the comparative example.

Fish cake as a comparative example Fish cake of the present invention 10 units 0 4 20's 0 4 30s 0.5 4.5 40s 0.5 4.5 50 cars One 5 60 cars One 5

According to the results of Table 3, for the fish cake of the comparative example, the teenagers and 20s hardly felt satiety, but the fish cake of the present invention containing 6 parts by weight of water-soluble dietary fiber and the insoluble dietary fiber felt high satiety. These results were almost the same in their teens, 20s, 30s, 40s, 50s, and 60s. Therefore, the fish cake containing insoluble dietary fiber and water-soluble dietary fiber according to the present invention could be sufficiently applied as a diet food. In addition, when we inquired about the condition of the bowel movement the next day to the panelists who ate the fish cake according to the present invention, a reply was received that the bowel movement was smooth.

The fish cake according to the present invention contains insoluble dietary fiber and water-soluble dietary fiber so that bowel movements are also actively promoted and stools are softened, so that the gastrointestinal tract slides easily, thereby preventing constipation.

In addition, sensory evaluation was performed on fish cakes containing Tteokgalbi, etc. according to the present invention as shown in FIG. 3.

For fish cakes containing Tteokgalbi, 10 panel personnel in 10s, 20s, 30s, 40s, 50s, and 60s each residing in Gwangju and Damyang-gun were composed, and the color of the fish cakes of the above comparative example , Flavor, texture and overall acceptability were averaged and compared by a score of 5 points. At this time, 5 points in color, flavor, texture, and overall palatability indicate the most excellent condition.

Table 4 below shows the average values (rounded to the nearest decimal point) of 10 people in their teens, 20s, 30s, 40s, 50s, and 60s for the color of the fish cakes according to the present invention and the comparative example.

Fish cake as a comparative example Fish cake of the present invention 10 units 4 5 20's 4 5 30s 5 4.5 40s 5 4.5 50 cars 5 4 60 cars 5 4

According to the results of Table 4, the appearance of the fish cake of the comparative example was the same as that of a conventional fish cake, and a high result was obtained, and it was found that the color of the fish cake according to the present invention was similar to that of the fish cake of the comparative example, but in teens and 20s In the evaluation of the color, it was judged that the differentiation from the comparative example was recognized. Table 5 below shows the flavors of the fish cake according to the present invention and the fish cake of the comparative example (noble taste of food) in the teens, 20s, and 30s. This is the result showing the average of 10 people in their 40s, 50s, and 60s (rounded to the nearest decimal point).

Fish cake as a comparative example Fish cake of the present invention 10 units 3 4 20's 3 4 30s 3 4 40s 4 4.5 50 cars 4 5 60 cars 4 5

According to the results of Table 5, the evaluation of the fish cake of the comparative example was similar as the flavor felt in the conventional fish cake, but the flavor of the fish cake according to the present invention was the taste of conventional fish cake and rice cake ribs, nuts, dried fruits, dried vegetables, and dried seafood. This combination was found to be excellent in the 40s to 60s. Table 6 below is 10 in each of the 10s, 20s, 30s, 40s, 50s, and 60s described above for the texture of the fish cakes according to the present invention and the fish cakes of the comparative example (the texture a person feels in the mouth while eating food). This is the result showing the average value (rounded to the nearest decimal point)

Fish cake as a comparative example Fish cake of the present invention 10 units 4 5 20's 4 5 30s 4 5 40s 4 5 50 cars 4 5 60 cars 4 4.5

According to the results of Table 6, in the present invention, it was found that the fish cake and tteokgalbi were chewed at the same time, so the texture was excellent. That is, it was found that the texture of the fish cake according to the present invention was superior to the fish cake of the comparative example by tastes such as Tteokgalbi, almond powder, and walnut powder. However, in the 60s, it was found that the chewiness of Tteokgalbi, almond and walnut powder decreased slightly compared to those in their teens to 50s. This is the result showing the average of 10 people in their teens, 20s, 30s, 40s, 50s, and 60s (rounded to the nearest decimal point).

Fish cake as a comparative example Fish cake of the present invention 10 units 3 5 20's 3 5 30s 3 5 40s 3 5 50 cars 3 5 60 cars 3 5

According to the results of Table 7 above, it was not specified in any product as a general preference for the fish cake of the comparative example. However, it was found that the fish cake according to the present invention was superior to the fish cake of the comparative example through the previous generation due to the inclusion of Tteokgalbi, almond powder and walnut powder.

Although the invention made by the present inventor has been described in detail according to the above embodiment, the invention is not limited to the above embodiment, and can be changed in various ways without departing from the gist of the invention.

By using a fish cake containing insoluble dietary fiber and water-soluble dietary fiber according to the present invention and a method for producing the same, it can be applied to diet food by maintaining a feeling of satiety by insoluble dietary fiber and water-soluble dietary fiber.

Claims (5)

(a) preparing soft meat using edible fish and shellfish,
(b) forming a dough by mixing the soft meat prepared in step (a), water-soluble dietary fiber, insoluble dietary fiber, and grain powder,
(c) molding the dough prepared in step (b) into a predetermined shape and then subjecting the dough to heat treatment,
The water-soluble dietary fiber and the insoluble dietary fiber are each
(b1) preparing bamboo shoot powder,
(b2) adding distilled water from the bamboo shoot powder prepared in step (b1), immersing it for 2 hours at room temperature, and then heating at 100°C for 1 hour to extract the first water-soluble dietary fiber from the supernatant,
(b3) extracting the pellet-type first insoluble dietary fiber excluding the first soluble dietary fiber extracted in step (b2),
(b4) adding three times the amount of ethanol to the pellet-type first insoluble dietary fiber extracted in step (b3), leaving it for 2 hours at 25°C, and extracting the second soluble dietary fiber from the supernatant again,
(b5) prepared by the step of extracting the pellet-type second insoluble dietary fiber excluding the second soluble dietary fiber extracted in step (b4),
The water-soluble dietary fiber in step (b) is the first water-soluble dietary fiber and the second water-soluble dietary fiber, the insoluble dietary fiber is the second insoluble dietary fiber,
The water-soluble dietary fiber and the insoluble dietary fiber are mixed in a ratio of 4:1 as a weight ratio,
The water-soluble dietary fiber and the insoluble dietary fiber is a method for producing a fish cake containing dietary fiber, characterized in that it contains 3 to 10 parts by weight based on 100 parts by weight of the soft meat. delete In claim 1,
The soft meat prepared in step (a) contains bamboo salt, and the bamboo salt contains 0.6 to 1.5 parts by weight based on 100 parts by weight of the soft meat,
The dough in the step (b) further includes a material comprising at least one of Tteokgalbi using beef or pork ribs and edible nuts, dried fruits, seeds, dried vegetables, and dried seafood,
The grain powder includes at least one of powders of wheat, rice, barley, millet, sorghum, barley, corn, buckwheat, and soybeans, and the grain powder contains 15 to 20 parts by weight based on 100 parts by weight of the soft meat,
The method of manufacturing a fish cake containing dietary fiber, wherein the Tteokgalbi is prepared in a size of 6 to 8 mm after moisture and oil are reduced through a baking process so that the bonding strength of the Tteokgalbi is improved. In paragraph 3,
The insoluble dietary fiber is an enzymatic degradation product by any one or more enzymes selected from arabanase, cellulase, glucanase, hemicellulase, amylase, and xylanase. ego,
The enzyme decomposition product is a method for producing fish cake containing dietary fiber, characterized in that the content of the insoluble dietary fiber is amplified. Fish cake, characterized in that it is produced by the method of manufacturing the fish cake of claim 1.

Images