KR102208081B1 - Method for manufacturing stick-type fish cake snacks and stick-type fish cake snacks manufactured thereby - Google Patents

Abstract

The present invention relates to a method of preparing a stick-type fish cake snack, and to a method of preparing a stick-type fish cake snack, capable of preparing a fish cake snack which has a savory flavor and a crunchy texture and thereby has excellent preferences, such that the fish cake snack prepared thereby can be differentiated from the existing fish cake snack product. According to the present invention, the method of preparing a fish cake comprises the steps of: (a) preparing fish meat paste; (b) preparing a molded body using the fish meat paste; (c) preparing the molded body into a first oil bath in which vegetable oil is contained and frying the molded body to prepare semi-finished fish cake; (d) removing the vegetable oil contained in the semi-finished fish cake to prepare semi-finished fish cake from which oil is removed; (e) cutting the de-oiled semi-finished fish cake to prepare a cut product; and (f) putting the cut product into a second oil bath and frying the cut product to prepare a fish cake snack.

Description

TECHNICAL FIELD [Method for manufacturing stick-type fish cake snacks and stick-type fish cake snacks manufactured thereby}

The present invention relates to a method for manufacturing a fish cake snack, and to a method for producing a fish cake snack having excellent palatability by displaying a crispy texture and a savory flavor to differentiate it from existing fish cake snack products.

Fish cake is manufactured using fish meat as a raw material, so it is inexpensive and has the advantage of being rich in amino acids, unsaturated fatty acids, calcium, and other minerals compared to general processed foods. It has a variety of types and forms and is easy to cook and eat. Because it is simple, it is widely used for side dishes and snacks.

Existing fish cakes are manufactured using fish meats such as fish cakes, blacktail, chopsticks, filefish, bandangi, nogari, pollock, mindaegu, and dome as the main ingredients, and the fish meat is mixed with flour, seasonings, salt, and subsidiary materials. Next, it is manufactured by steaming or frying and cooling. The factors that determine the quality of the fish cake, such as color, flavor, and elasticity, which determine the quality of the fish cake, are the freshness of the raw material, fish species, types of additives, usage, heating method, and moisture. It is known to be affected by content, etc.

In particular, fish cakes are manufactured by various cooking methods, such as fried with vegetable oil, steamed through steam treatment, boiled by immersing in hot water, or baked on a grill, and the quality varies according to additives such as main ingredients and seasonings. , Since the shape, taste, and texture of the product can be easily changed according to the consumer's preference, various types of fish cakes and their manufacturing methods have been developed and used.

On the other hand, snacks are favorite foods not only for young children but also for adults, and numerous types of products are constantly being developed and consumed.In particular, the milk-tanged snacks are simpler to manufacture than other snacks, and are manufactured using a variety of ingredients. In recent years, snack-type or confectionery-type fish cake products that can be used as snacks or snacks have been developed and marketed.

For example, in Document 1, Korean Patent No. 10-0519634, a raw material containing frozen meat paste containing extruded fish meat is mixed to prepare mixed meat, injection molding the mixed meat, and then the molded semi-finished product is steamed. After steaming and drying the steamed semi-finished products, microwave irradiation, microwave irradiated semi-finished products are cut and fried in vegetable oil for puffing, oil is removed, coated and dried to prepare fish meat snacks Has been disclosed.

As another example, in Korean Patent No. 10-0953926, document 2, fish meat prepared by adding salt and a protein degeneration inhibitor to shrimp that has been deactivated by blanching and then grinding to prepare a shrimp paste, and adding a protein denaturation inhibitor A method of preparing a dough by mixing soft meat and shrimp paste, adding animal and plant food raw materials and seasoning materials to the dough to prepare a currant composition, molding and drying the currant composition, and then expanding it through pressing and heating to prepare a snack processed product There has been disclosed information on.

As another example, in Korean Patent No. 10-0381723 of Document 3, defrosted soft meat is put into a blender and finely pulverized to prepare fish meat, and then wheat flour, starch, sodium glutamate, salt, potassium sorbate, white sugar, and soybean oil are mixed. Thus, there has been disclosed a method for preparing a mixture, molding the prepared mixture, frying treatment, secondary shaping and cooling the molten product to prepare a fish confectionery.

However, the method disclosed in Document 1 has a problem that a separate equipment for irradiating microwaves is required, and the methods disclosed in Documents 1 to 3 have a uniform texture, crispy texture, and savory texture when using a high content fish meat raw material of 70% or more. There is a problem that it is difficult to manufacture a snack product having a flavor, so research on a method that can compensate for this is needed.

Korean Patent Registration No. 10-0519634 (announcement date: 2005.10.10) Korean Patent Registration No. 10-0953926 (Announcement date: 2010.04.21) Korean Patent Registration No. 10-0381723 (Publication date: 2001.03.05)

The present invention has been devised to solve the problems of the prior art as described above, and has excellent palatability by showing a crispy texture and a savory flavor so that it can be differentiated from existing fish cake snack products by using a high content of fish meat raw material of 70% or more. It is intended to provide technical details on a method of manufacturing fish cake snacks that can produce fish cake snacks.

In addition, the present invention is to provide a method of manufacturing a fish cake snack that can form pores of a uniform size in a tissue and shorten the melting time to be used for mass production of fish cake snacks.

The technical problems to be solved by the present invention are not limited to the technical problems mentioned above, and other technical problems that are not mentioned are clearly understood by those of ordinary skill in the technical field to which the present invention belongs from the following description. Can be.

In order to achieve the technical problem as described above, the present invention includes: (a) a fish meat paste manufacturing step of preparing a fish meat paste using a raw material mixture including fish meat, starch, and seasoning; (b) a molding step of manufacturing a molded body using the fish meat paste; (c) a first frying treatment step of injecting the molded body into a first frying tank loaded with vegetable oil and frying process to produce a semi-finished fish cake; (d) a deoiling treatment step of manufacturing a deoiled semi-finished fish cake by removing the vegetable oil contained in the semi-finished fish cake; (e) a cutting step of cutting the deoiled semi-finished fish cake to prepare a cut product; And (f) a second frying treatment step of injecting the cut product into a second frying tank and frying treatment to prepare a fish cake snack, wherein the fish meat paste comprises 70 to 80 parts by weight of fish meat, 10 to 28 parts by weight of starch, It provides a method of manufacturing a fish cake snack comprising 2 to 10 parts by weight of seasoning.

In addition, the starch may include one or more selected from the group consisting of potato starch, sweet potato starch, corn starch, tapioca starch, cassava starch, wheat flour, strong flour, rice powder, modified starch, starch mix, and foamed starch. .

In addition, the fish meat paste may additionally contain calcium carbonate.

In addition, in the step (c), the molded article may be subjected to a frying treatment for 120 to 300 seconds while the molded article is immersed in vegetable oil heated to 160 to 200°C.

In addition, in the step (f), the molded body may be subjected to a frying treatment for 120 to 300 seconds while the cut product is immersed in vegetable oil heated to 120 to 160°C.

The method of manufacturing a fish cake snack according to the present invention can form pores of a uniform size in the tissue even when using a high content of fish meat raw material of 70% or more through the double frying treatment, and promote the expansion of the tissue to provide a crispy texture and a savory taste. A fish cake snack having flavor can be prepared.

In addition, the method of manufacturing a fish cake snack according to the present invention can form pores of a uniform size in the tissue, and can be used for mass production of fish cake snacks by shortening the melting time.

1 is a flow chart showing a method of manufacturing a fish cake snack according to the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those of ordinary skill in the art can easily implement the present invention. However, since the description of the present invention is merely an embodiment for structural or functional description, the scope of the present invention should not be construed as being limited by the embodiments described in the text. That is, since the embodiments can be modified in various ways and have various forms, the scope of the present invention should be understood to include equivalents capable of realizing the technical idea. In addition, since the object or effect presented in the present invention does not mean that a specific embodiment should include all of them or only those effects, the scope of the present invention should not be understood as being limited thereto.

The meaning of the terms described in the present invention should be understood as follows.

Terms such as "first" and "second" are used to distinguish one component from other components, and the scope of rights is not limited by these terms. For example, a first component may be referred to as a second component, and similarly, a second component may be referred to as a first component. When a component is referred to as being "connected" to another component, it should be understood that although it may be directly connected to the other component, another component may exist in the middle. On the other hand, when it is mentioned that a component is "directly connected" to another component, it should be understood that there is no other component in the middle. On the other hand, other expressions describing the relationship between the constituent elements, that is, "between" and "just between" or "neighboring to" and "directly neighboring to" should be interpreted as well.

Singular expressions are to be understood as including plural expressions unless the context clearly indicates otherwise, and terms such as "comprises" or "have" refer to specified features, numbers, steps, actions, components, parts, or It is to be understood that it is intended to designate that a combination exists and does not preclude the presence or addition of one or more other features or numbers, steps, actions, components, parts, or combinations thereof.

All terms used herein have the same meaning as commonly understood by one of ordinary skill in the field to which the present invention belongs, unless otherwise defined. Terms defined in a commonly used dictionary should be interpreted as having the meaning of the related technology in context, and cannot be interpreted as having an ideal or excessively formal meaning unless explicitly defined in the present invention.

Hereinafter, the present invention will be described in detail.

1 is a flow chart showing a method of manufacturing a fish cake snack according to the present invention.

Referring to FIG. 1, a method of manufacturing a fish cake snack according to the present invention includes: (a) a fish meat paste manufacturing step of preparing a fish meat paste using a raw material mixture including fish meat, starch, and seasoning; (b) a molding step of manufacturing a molded body using the fish meat paste; (c) a first frying treatment step of injecting the molded body into a first frying tank loaded with vegetable oil and frying process to produce a semi-finished fish cake; (d) a deoiling treatment step of manufacturing a deoiled semi-finished fish cake by removing the vegetable oil contained in the semi-finished fish cake; (e) a cutting step of cutting the deoiled semi-finished fish cake to prepare a cut product; And (f) a second frying treatment step of adding the cut product to a second frying tank and frying treatment to prepare a fish cake snack.

The step (a) is a step of preparing a fish meat paste, and a fish meat paste may be prepared using a raw material mixture including fish meat, starch, and seasoning.

Looking at the ingredients of the raw material mixture in detail, fish meat is the main component used to give the characteristic taste of fish cake, and fish meat is, croaker, dome, mintae, chopsticks, mackerel, filefish, bandangi, boguchi, maetong, sea eel. Fish-derived fish meat materials including, blacktail, thread tail bream, pollock, imyeonsu fish, cod, nogari, or a mixture thereof can be used.

In particular, for fish meat, frozen surimi may be used, and unsalted type tender meat, salted type tender meat, or a mixture thereof may be used.

Preferably, the fish meat may use salt-free type of meat, and the salt-free type of meat removes the internal organs and bones of the fish, grinds the cut fish meat, and then concentrates only myofibril protein by washing with water, and D-sorbitol, polyphosphate What is prepared by mixing a freezing denatured inhibitor such as may be used. Salt-free type of meat as described above strengthens the structure of water around the protein by ordering the arrangement of water molecules, so the internal structure of the protein is stabilized to prevent protein denaturation of fish meat, and D-sorbitol, and the pH of the meat is adjusted near neutral with low protein denaturation. It is possible to produce fish meat raw materials of excellent quality, including polyphosphate, which can maintain water retention and stability of protein, and block metal ions such as calcium and magnesium to prevent the loss of elasticity of fish meat.

In the raw material mixture, the fish meat may be mixed in a ratio of 70 to 80 parts by weight, and if the content of fish meat is less than 70 parts by weight, a problem of reducing the flavor of the fish cake may occur, and if it exceeds 80 parts by weight, it has a crispy texture. There may be problems that make it difficult to prepare snacks.

Starch increases the viscosity of the fish meat paste to form moldability, provides gelatinization, and expands by a frying treatment to form a network structure, and to form a crispy snack.

The starch may be a variety of conventional starches used for manufacturing fish cakes, and potato starch, sweet potato starch, corn starch, tapioca starch, cassava starch, wheat flour, strong flour, rice powder, modified starch, starch mix, or mixtures thereof Can be used.

In the raw material mixture, starch may be mixed in a ratio of 10 to 28 parts by weight, and if the content of starch is less than 10 parts by weight, it may be difficult to prepare a snack having a crispy texture, and if it exceeds 28 parts by weight, during frying treatment Carbonization may occur easily and a problem may arise that the characteristic flavor of the fish cake is reduced.

On the other hand, the snack fish cake according to the present invention is prepared by mixing more than 70% of fish meat, and the snack fish cake has a problem in that it is difficult to manufacture a snack-type fish cake having a crispy texture due to low expansion and swelling rate.

In the present invention, in order to improve the above problems, it may be configured to additionally introduce calcium carbonate powder. Calcium carbonate reacts with the moisture contained in the fish meat paste to promote the formation of uniformly sized air bubbles in the tissue, and lower the density of the fish cake to prepare a fish cake snack having a crispy texture.

The calcium carbonate may be mixed in a ratio of 0.1 to 5 parts by weight, and when the content of calcium carbonate is less than 0.1 parts by weight, it is difficult to promote the formation of air bubbles, and when it exceeds 5 parts by weight, excessive air bubbles are generated, resulting in a rough fish cake snack There is a problem with it being manufactured.

More preferably, the starch may be mixed and introduced into the starch in addition to the expanded starch particles.

The expanded starch particles contain calcium carbonate and react with the moisture contained in the fish meat paste to promote the formation of uniformly sized air bubbles in the tissue, and reduce the density of the fish cake to prepare a fish cake snack having a crispy texture.

In addition, magnesium carbonate of a porous structure with a large amount of pores inside is contained, so that vegetable oils can be introduced into the fish cake tissue when frying, thereby shortening the time to process the frying bath, resulting in a fish cake snack with a crispy texture. Can be manufactured.

The expanded starch particles as described above are extruded by heating a mixture containing 70 parts by weight of wheat flour, 10 parts by weight of calcium carbonate, and 20 parts by weight of magnesium hydroxide at a temperature of 80 to 120°C to prepare an extrudate, and pulverize the extrudate. It is possible to use those having an average particle size of 10 to 50 μm, and a high content of calcium and magnesium makes it possible to prepare a functional fish cake snack.

In particular, the expanded starch particles may be mixed in a ratio of 1 to 15 parts by weight, and if the content is less than 1 part by weight, it may be difficult to promote bubble formation and improve texture, and if it exceeds 15 parts by weight, the manufacturing cost is greatly increased. Problems can arise.

As the seasoning, sugars such as vegetables, vegetable extracts, sugar, and xylose, salts such as salt, sodium glutamate, potassium sorbate, sodium hydrogen carbonate, baking powder, or mixtures thereof may be used. It may be mixed in a proportion of 10 parts by weight.

Vegetables introduced into the seasoning may include onions, peppers, green onions, parsley, garlic, ginger, or a mixture thereof, and vegetable extracts are prepared using onions, peppers, green onions, parsley, garlic, ginger, or mixtures thereof. Concentrated extracts can be used.

In addition, the raw material mixture may be configured to further include an additive to improve the physical properties of the fish cake, and the additive may include a color developing agent, a preservative, a quality improving agent, a nutrient fortifying agent, a natural colorant, or a mixture thereof, and is limited thereto. It is not.

The step (b) is a step of manufacturing a molded body, and the fish meat paste may be molded to have a predetermined size and shape to manufacture a molded body.

In this step, a molded article having a thickness of 3 to 20 mm can be manufactured in consideration of the melting treatment time and texture, and a molded article having a shape such as a plate shape, a rod shape, and a rod shape having a hollow inside can be manufactured, and is limited thereto. It is not received.

The step (c) is a first frying treatment step, in which the molded body is put into a first frying tank loaded with vegetable oil, and frying treatment may be performed to prepare a semi-finished fish cake.

In this step, the molded body is heated through frying treatment to produce a ready-to-eat fish cake semi-finished product, and the structure of the molded body is expanded to reduce the moisture content of the molded body, and vegetable oils include soybean oil, corn oil, canola oil, and sunflower seeds. Oil, grapeseed oil, olive oil, sesame oil, perilla oil, or mixtures thereof can be used.

In this step, the molded body is supplied with fish cake to the first bath, and the molded body is immersed in vegetable oil heated to 160 to 200°C, and the molded body is flown for 120 to 300 seconds to produce a semi-finished fish cake. If the treatment temperature is less than 160° C., there may be a problem that the melting treatment time increases significantly. If it exceeds 200° C., it is difficult to cook evenly to the inside of the molded body, and the surface of the molded body is easily carbonized.

The step (d) is a first deoiling treatment step, wherein the vegetable oil contained in the semi-finished fish cake is removed to prepare a semi-finished fish cake.

In this step, the vegetable oil contained in the semi-finished fish cake is removed, and the semi-finished fish cake is dried to prepare a deoiled semi-finished fish cake, and the semi-finished fish cake can be deoiled using a deoiling equipment such as a centrifugal deoiling machine. At the same time, the fish cake can be dried to produce semi-finished products with low fat and water content.

The step (e) is a step of preparing a cut product, wherein the deoiled semi-finished fish cake can be cut to prepare a cut product, and in this step, processing the semi-finished fish cake treated with the first flow into a snack shape for easy consumption. For this purpose, a cut product can be manufactured by cutting the semi-finished fish cake into a preset size. The cut product may be prepared in a stick type, a slice chip type cut into an oval or polygonal shape, and a semi-finished fish cake may be cut in consideration of the processing time and temperature of the second frying treatment step.

The step (f) is a second frying treatment step, in which the cut product is added to the second frying tank and then frying treatment to prepare a fish cake snack, and the second frying process compensates for incomplete puffiness to increase the degree of puffiness. And, to reduce the moisture content of the cut, it is possible to prepare a fish cake snack with a crispy texture and a savory flavor.

In particular, in this step, it is possible to produce a high-quality fish cake snack by reducing the occurrence of shrinkage and deformation of the fish meat due to rapid moisture release through the second frying treatment, and suppressing carbonization caused by uneven heating.

To this end, in this step, the cut product is supplied to the second bath, and the molded body is immersed in vegetable oil heated to 120 to 160°C, and the molded body is melted for 120 to 300 seconds to prepare a semi-finished fish cake. If the frying temperature is less than 120 ℃, there may be a problem that the frying treatment time increases significantly, and if it exceeds 160 ℃, insufficient swelling may occur, and the surface of the fish cake snack may be easily carbonized. .

In addition, in this step, it may be configured to further include a second deoiling treatment step of manufacturing a deoiled fish cake snack by removing vegetable oil contained in the fish cake snack, and included in the fish cake snack through a second deoiling treatment step. By removing the vegetable oil, it is possible to reduce the fat content to prevent the occurrence of off-flavor and already caused by oxidation of fats and oils, to reduce the amount of calories, and to dry the deoiled fish cake snack to prepare a fish cake snack having a crispy texture.

In addition, in this step, it may be configured to further include a coating step of coating a coating agent including natural seasonings such as shrimp powder, anchovy powder, etc., sugars, flavoring agents, sesame seeds, or a mixture thereof to the fish cake snack, thereby , A fish cake snack with improved palatability can be prepared, but is not limited thereto.

In particular, anchovy powder may be introduced as a natural seasoning, and the anchovy powder further reinforces the taste and aroma of fish cake snacks so that a product having excellent palatability can be manufactured.

Natural seasonings as described above are prepared by arranging green onions in a steam chamber, laminating anchovies on the green onions, and then steaming for 20 to 60 minutes to prepare pre-treated anchovies, and pulverizing pre-treated anchovy dried casts prepared by drying pre-treated anchovies. Processed anchovy powder prepared may be used, but is not limited thereto.

The method for preparing a fish cake snack according to the present invention as described above can form pores of a uniform size in the tissue even when using a high content of fish meat raw material of 70% or more through two frying treatment, and promote the expansion of the tissue. A fish cake snack having a crispy texture and a savory flavor can be prepared.

In addition, the method of manufacturing a fish cake snack according to the present invention can form pores of a uniform size in the tissue, and can be used for mass production of fish cake snacks by shortening the melting time.

Hereinafter, the present invention will be described in more detail by way of examples.

The examples presented are only specific examples of the present invention, and are not intended to limit the scope of the present invention.

<Example 1>

(1) Preparation of raw material mixture

A raw material mixture was prepared by mixing raw materials in a composition as shown in Table 1 below.

In order to prepare the raw material mixture, the fish meat was used as a salt-free type of soft meat containing 98.8 parts by weight of Pollack Surimi and 1.2 parts by weight of a D-sorbitol and polyphosphate mixture, and the starch mix was 88 parts by weight of modified tapioca starch and 12 parts by weight of dextrin. A mixture containing part was used, and a strong flour was used. A paste for fish cake was prepared by mixing and kneading 10 to 30 parts by weight of water based on 100 parts by weight of the raw material mixture.

In addition, as for the expanded starch, a mixture containing 70 parts by weight of wheat flour (meal flour), 10 parts by weight of calcium carbonate, and 20 parts by weight of magnesium carbonate was prepared, and the prepared mixture was extruded in an extruder heated to a temperature of 110°C to obtain an extruded product. After preparation, the extruded product was pulverized to use expanded starch powder pulverized to have an average particle size of 15 µm.

(2) Manufacture of stick-type fish cake snacks

20 parts by weight of water was mixed with 100 parts by weight of the raw material mixture prepared as described above, and kneaded to prepare a fish paste, and the prepared fish paste was molded to prepare a plate-shaped molded specimen (100 × 70 mm). The prepared molded body specimen was put into a first frying tank loaded with vegetable oil heated to 170° C., and subjected to a first frying treatment for 180 seconds to prepare a semi-finished fish cake, and the semi-finished fish cake was put into a centrifugal deoiling machine and subjected to 200 to 250 rpm. It was rotated at a rotational speed for 3 to 5 minutes to deoil. The deoiled semi-finished fish cake was put into a frying tank loaded with vegetable oil heated to 140 °C, subjected to a second frying treatment for 180 seconds, and the prepared fish cake finished product was put into a centrifugal deoiling machine, and at a rotation speed of 200 to 250 rpm. Deoiling treatment was performed by rotating for 5 minutes to prepare a finished fish cake product having a thickness of 0.5 to 0.7 cm and a length of 4 to 8 cm.

<Example 2>

A finished fish cake product was prepared in the same manner as in Example 1, except that a certain amount of calcium carbonate was added to the raw material mixture instead of flour.

<Example 3>

A finished fish cake product was prepared in the same manner as in Example 1, except that a certain amount of expanded starch instead of flour was added to the raw material mixture.

<Example 4>

A finished fish cake product was prepared in the same manner as in Example 1, except that a certain amount of expanded starch was added to the raw material mixture instead of flour.

<Example 5>

A fish paste having the same composition as in Example 4 was used, and it was added to a first bath containing vegetable oil heated to 170° C., treated with a first bath for 120 seconds, and heated to 140° C. A finished fish cake was prepared in the same manner as in Example 1, except that it was added to the bath and subjected to a second frying treatment for 120 seconds.

<Comparative Example 1>

Fish paste in the same manner as in Example 1, except that a fish paste having the same composition as in Example 1 was used, and added to a first bath containing vegetable oil heated to 170° C., and subjected to the first bath for 180 seconds. The finished product was prepared.

<Comparative Example 2>

A finished fish cake was prepared in the same manner as in Example 1, except that a certain amount of magnesium carbonate was added to the raw material mixture instead of flour.

<Experimental Example> Product property evaluation

(1) organizational evaluation

Puffiness (%), hardness (hardness, unit: g), crunchness, chewiness, and crispness (unit: N), etc. of the finished fish cake prepared by the method according to Examples and Comparative Examples The characteristics of were evaluated, and the results are shown in Table 2 below.

To measure the texture, hardness was measured by the method described in the food code, and the swelling rate (unit: %), chewing sound, and chewiness were calculated by having 20 expert panelists try the finished fish cake product and then evaluating it with a 9-point evaluation method. Fragility was measured using a three-point pressurization method (9 points: very good, 7 points: excellent, 5 points: good, 3 points: normal, 1 point: poor).

As shown in Table 2, as a result of evaluating the swelling rate of the prepared fish cake finished product, it was found that the double frying treatment contributes to improving the crispy texture by increasing the swelling rate compared to the case of Comparative Example 1 in which one frying treatment was performed. It could be confirmed, and accordingly, it was confirmed that hardness, chewing sound, chewiness, and friability were also affected.

In addition, it was confirmed that properties such as brittleness were improved when calcium carbonate was added.In particular, when the expanded starch particles were added, the texture was greatly improved, and it was confirmed that a crispy fish cake snack could be prepared. there was.

In addition, it was confirmed that even when the frying process time was shortened as in Example 5, a fish cake snack with excellent texture could be produced, whereby the method for producing fish cake snacks of the present invention was prepared when utilized as a mass production method. It was expected that the cost could be greatly reduced.

(2) sensory evaluation

Sensory characteristics, such as appearance preference, aroma, taste, texture (crunchiness), and overall acceptability, of the finished fish cake prepared by the method according to Examples and Comparative Examples were evaluated, and the results are shown in Table 3 below.

The sensory evaluation was calculated by having 20 expert panelists try the finished fish cake and then evaluating it using a 9-point evaluation method (9 points: very good, 7 points: excellent, 5 points: good, 3 points: fair, 1 point: insufficient ).

As a result of evaluating the organoleptic properties of the finished fish cake product, it was confirmed that a fish cake snack product with improved taste, aroma, and preference can be manufactured by twice frying treatment, and the sensory properties improved when calcium carbonate was added. I could also confirm that it was done.

Particularly, in the case of Examples 3 and 4 in which expanded starch particles were mixed and introduced, it was confirmed that a savory taste and a crispy texture were expressed and the preference was greatly improved, and properties such as friability were improved as in the case of Example 5. In particular, it was confirmed that when the expanded starch particles were added, the texture was greatly improved, and a crispy fish cake snack could be prepared.

In addition, it was confirmed that even when the frying treatment time was shortened as in Example 5, a fish cake snack having excellent sensory properties could be produced, whereby the method for producing a fish cake snack of the present invention was utilized as a mass production method. It was expected that the manufacturing cost could be greatly reduced.

Detailed description of the preferred embodiments of the present invention disclosed as described above has been provided to enable those skilled in the art to implement and implement the present invention. Although the above has been described with reference to preferred embodiments of the present invention, those skilled in the art will appreciate that various modifications and changes can be made to the present invention without departing from the scope of the present invention. For example, those skilled in the art can use the configurations described in the above-described embodiments in a manner that combines with each other. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

The present invention may be embodied in other specific forms without departing from the spirit and essential features of the present invention. Therefore, the detailed description above should not be construed as restrictive in all respects and should be considered as illustrative. The scope of the present invention should be determined by rational interpretation of the appended claims, and all changes within the equivalent scope of the present invention are included in the scope of the present invention. The invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein. In addition, the embodiments may be configured by combining claims that do not have an explicit citation relationship in the claims, or may be included as new claims by amendment after filing.

Claims (5)

(a) a fish meat paste manufacturing step of preparing a fish meat paste using a raw material mixture including fish meat, starch, and seasoning;
(b) a molding step of manufacturing a molded body using the fish meat paste;
(c) a first frying treatment step of manufacturing a semi-finished fish cake by putting the molded body into a first frying tank and immersing the molded body in vegetable oil heated to 160 to 200°C for 120 to 300 seconds;
(d) a deoiling treatment step of manufacturing a deoiled semi-finished fish cake by removing the vegetable oil contained in the semi-finished fish cake;
(e) a cutting step of cutting the deoiled semi-finished fish cake to prepare a cut product; And
(f) a second frying treatment step of making a fish cake snack by putting the cut product into a second bath and immersing the cut product in vegetable oil heated to 120 to 160° C. for 120 to 300 seconds. Include,
The fish meat paste,
70 to 80 parts by weight of fish meat, 10 to 28 parts by weight of starch, 2 to 10 parts by weight of seasoning and 1 to 15 parts by weight of expanded starch particles,
The expanded starch particles are prepared by extruding a mixture containing 70 parts by weight of flour, 10 parts by weight of calcium carbonate, and 20 parts by weight of magnesium hydroxide at a temperature of 80 to 120°C to prepare an extrudate, and pulverizing the prepared extrudate And, a method for producing a fish cake snack, characterized in that the average particle size is 10 to 50 ㎛. The method of claim 1,
The starch, characterized in that it comprises at least one selected from the group consisting of potato starch, sweet potato starch, corn starch, tapioca starch, cassava starch, wheat flour, strong flour, rice powder, modified starch, starch mix, and foamed starch. Method of manufacturing fish cake snacks The method of claim 1,
The fish paste paste is a method for producing a fish cake snack, characterized in that it further comprises calcium carbonate. delete delete

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