KR102333648B1 - Fish cake using pollack and method for manufacturing thereof - Google Patents

Abstract

The present invention relates to fish cake using pollack and a method for preparing the same. The fish cake using pollack is prepared by steaming blended meat consisting of 10 to 20 parts by weight of auxiliary ingredients based on 85 parts by weight of a pollack fish meat composition and by applying a soybean protein mixture to a surface of the steamed mixed meat, wherein the auxiliary ingredients consist of starch, egg, sorbitol, refined salt, a seasoning solution, xylose, a flavor enhancer, egg white powder, and sugar.

Description

Fish cake using pollack and its manufacturing method {FISH CAKE USING POLLACK AND METHOD FOR MANUFACTURING THEREOF}

The present invention relates to a fish cake using pollack and a method for producing the same, and more specifically, after steaming and cooking a blended meat composed of 10 to 20 parts by weight of an auxiliary material with respect to 85 parts by weight of a pollock fish meat composition, the surface of the cooked blended meat is coated with soybean protein It relates to a fish cake using pollack, characterized in that the mixture is applied, and the auxiliary materials are composed of starch, egg, sorbitol, refined salt, seasoning solution, xylose, flavor enhancer, egg white powder and sugar, and a method for manufacturing the same.

Fish cake refers to a food manufactured by mashing fish meat from which the head, scales, and intestines have been removed, adding salt, flour, sweeteners, and other subsidiary materials such as vegetables, molding it into various shapes, cooking it, and cooling it. According to the cooking method, fish cakes are divided into steamed fish cakes, oiled fried fish cakes, and grilled fish cakes.

Since fish cakes are made from fish meat as the main ingredient, they contain a large amount of nutrients that fish have, so they are called high-protein foods with excellent protein content and relatively low fat content, and have relatively high calcium content. Since fish cakes use fish meat, the taste and quality of fish cakes vary greatly depending on the type and quality of the fish. Fish cakes are mainly made of white fish such as red sea bream, jogi, sardines, mackerel, mackerel, cod, and pollack. The protein of white fish is different from the protein composition of red fish, so it has a lighter taste than red fish. In addition, in the case of red fish, the color changes due to heat, but white fish can maintain its original color without changing color even when heat is applied, so it is suitable for manufacturing fish cakes.

Specifically, as in Prior Art 1 (Republic of Korea Patent No. 10-1816986) and Prior Art 2 (Republic of Korea Patent Publication No. 10-2008-0107628), a number of white fish such as sea bream, cod, and pollock are blended A fish cake and its manufacturing method are presented.

Among the white fish used as the main ingredient of fish cakes, pollack has a chewy texture due to the elasticity of the fish meat itself, and even when thawed after freezing, there is little fishy smell, so fresh and luxurious taste can be realized. In addition, pollack contains 8 times the protein of tofu and twice that of milk. Recently, research results have been reported that can strengthen muscles without extra exercise when pollock is ingested due to the myosin component contained in a large amount in pollack protein. In addition, the protein of pollock is recommended as a food for diet or health management because of its high quality and high efficiency for use in the body.

However, no specific technology has been proposed for fish cakes that can reduce fat content while increasing protein content using pollack fish meat as the main material, so development is required.

Republic of Korea Patent Registration No. 10-1256744 Republic of Korea Patent Publication No. 10-2008-0107628

In order to solve the above problems, the present invention is to provide a fish cake using pollack as a main material, maximizing the protein content while minimizing the fat content, and a method for manufacturing the same using pollock.

In addition, the present invention is to provide a fish cake using pollack, excellent in taste and texture, and a method for producing the same.

In order to achieve the above object, one aspect of the present invention is that a soybean protein mixture is applied to the surface of the cooked mixed meat after steaming and cooking the mixed meat consisting of 10 to 20 parts by weight of an auxiliary material with respect to 85 parts by weight of a pollack fish meat composition, the auxiliary material provides a fish cake using pollack, characterized in that it consists of starch, egg, sorbitol, refined salt, seasoning liquid, xylose, flavor enhancer, egg white powder and sugar.

In one embodiment of the present invention, the blended meat contains 1 to 10 parts by weight of starch, 1 to 10 parts by weight of eggs, 0.1 to 3 parts by weight of sorbitol, 0.1 to 3 parts by weight of refined salt, based on 85 parts by weight of the codfish meat composition, It is characterized in that it is composed of 0.1 to 3 parts by weight of seasoning liquid, 0.1 to 3 parts by weight of xylose, 0.1 to 3 parts by weight of a flavor enhancer, 0.1 to 3 parts by weight of egg white powder, and 0.1 to 3 parts by weight of sugar.

In one embodiment of the present invention, the soybean protein mixture is characterized in that 30 to 50 parts by weight are applied based on 100 parts by weight of the blended meat.

In one embodiment of the present invention, the soy protein mixture is characterized in that it is composed of 20 to 30 parts by weight of soy protein concentrate, 5 to 10 parts by weight of skim milk powder, and 5 to 10 parts by weight of water based on 100 parts by weight of the blended meat. do it with

In one embodiment of the present invention, 85 parts by weight of the pollock meat composition is characterized in that it consists of 73 to 79 parts by weight of pollock meat, and 6 to 12 parts by weight of octopus tenderloin or ground red pepper.

Another aspect of the present invention is the first step of preparing the pollock meat composition, the second step of pretreatment by adding purified salt to the pollock meat composition, 10 to 20 parts by weight of auxiliary materials based on 85 parts by weight of the pre-treated pollock meat composition The third step of mixing to form the blended meat, the fourth step of molding the blended meat to form a molded product, for 3 to 10 minutes at a temperature of 160 to 170 ℃ so that the center temperature of the molded product is 85 to 95 ℃ 5th step of steaming, 6th step of forming soybean protein mixture, 7th step of applying the soybean protein mixture on the surface of the steamed molded product, cooling the molded product coated with the soybean protein mixture below room temperature and packaging and an eighth step and a ninth step of rapidly freezing so that the central temperature of the packaged product becomes -18 to -10°C, wherein the auxiliary materials are starch, egg, sorbitol, refined salt, seasoning solution, xylose, flavor enhancer, egg white powder And it provides a method for producing fish cakes using pollack, characterized in that it contains sugar.

In one embodiment of the present invention, the blended meat contains 1 to 10 parts by weight of starch, 1 to 10 parts by weight of eggs, 0.1 to 3 parts by weight of sorbitol, 0.1 to 3 parts by weight of refined salt, based on 85 parts by weight of the codfish meat composition, 0.1 to 3 parts by weight of the seasoning liquid, 0.1 to 3 parts by weight of xylose, 0.1 to 3 parts by weight of a flavor enhancer, 0.1 to 3 parts by weight of egg white powder, and 0.1 to 3 parts by weight of sugar.

In one embodiment of the present invention, the seventh step includes the seventh step of drying a part of the soy protein mixture to form a solid soybean protein chip, and the steamed molded product using the soybean protein chip. It is characterized in that it comprises a step 7-2 of smoking, and a step 7-3 of applying the remainder of the soybean protein mixture to the surface of the smoked molded product.

In one embodiment of the present invention, the seventh step is characterized in that 30 to 50 parts by weight of the soy protein mixture is applied with respect to 100 parts by weight of the blended meat.

In one embodiment of the present invention, the soy protein mixture is composed of 20 to 30 parts by weight of soy protein concentrate, 5 to 10 parts by weight of skim milk and 5 to 10 parts by weight of water based on 100 parts by weight of the blended meat. characterized in that

The fish cake using pollock and its manufacturing method of the present invention can provide fish cakes of high protein with excellent quality by including 80% or more of pollock fish meat in the fish cakes to maximize the nutritional function and protein content of pollock intrinsic.

In addition, the fish cake using pollack and its manufacturing method of the present invention can minimize the fat content by steaming the blended meat and thus can be actively used as a health care or diet food.

In addition, the fish cake using pollock and its manufacturing method of the present invention can effectively solve the risk of an increase in the heavy metal content due to the inclusion of a large amount of pollock and the essential addition of eggs to improve the texture.

In addition, the fish cake using pollack and its manufacturing method of the present invention can further increase the protein content of the final product, fish cake, as the soy protein mixture is applied.

In addition, the fish cake using pollack and its manufacturing method of the present invention sufficiently elute the salt-soluble protein contained in the pollock fish meat through pre-treatment with refined salt when the mixed meat is formed, thereby producing a fish cake using pollock having a soft and chewy texture can do.

In addition, the fish cake using pollock and its manufacturing method of the present invention can satisfy the high preference of food and drinkers by diversifying the taste and nutritional components by mixing octopus tenderloin and red pepper ground water in an appropriate ratio by replacing a part of the pollock fish meat content. have.

In addition, the fish cake using pollack and its manufacturing method of the present invention can effectively reduce the protein content while reducing the inherent odor and bitter taste of the soy protein mixture by first applying the soybean protein mixture by smoking and then applying the second application in the spray method. can be increased, and the application efficiency of the soybean protein mixture can be improved.

However, the effects of the invention are not limited to the above-mentioned effects, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.

1 is a flowchart showing a method of manufacturing a fish cake using pollack according to an embodiment of the present invention.
Figure 2 is an image of fish cakes using pollock produced in an embodiment of the present invention.

Hereinafter, a fish cake using pollack according to the present invention and a method for manufacturing the same will be described in detail with reference to preferred embodiments and drawings.

Fish cake using pollack

Fish cakes using pollack of the present invention are prepared by steaming and cooking a mixed meat consisting of 10 to 20 parts by weight of auxiliary ingredients based on 85 parts by weight of the pollock fish meat composition, and then applying a soybean protein mixture to the surface of the cooked mixed meat. It provides a fish cake using pollack, characterized in that it consists of egg, sorbitol, refined salt, seasoning liquid, xylose, flavor enhancer, egg white powder and sugar.

The pollock meat composition may mean a composition containing only pollock meat 100%, or according to an embodiment, the composition containing pollock meat may further include other auxiliary materials.

That is, the fish cake using pollock of the present invention may contain 80% or more of pollock fish meat based on the total weight percentage. According to the present invention, by using only pollack as the main ingredient of fish cake without mixing fish meat of other fish, the unique taste and texture of pollock are intensively provided, and the protein content of fish cake can be maximized.

In addition, by mixing the auxiliary material with the pollack fish meat, the pollock fish meat can be formed in the form of a fish cake, and the taste and flavor of the fish cake can be further improved.

In addition, the fish cake using the pollack of the present invention can further increase the protein content and improve the health functionality of the fish cake as the soy protein mixture is applied to the surface of the cooked meat mixture after steaming and cooking.

The pollack fish meat may be prepared by removing the head, intestines and scales from pollock to separate pollack meat, and crushing, mincing and pulverizing the separated pollock meat.

According to an embodiment, the pollock fish meat may be used by grinding the flesh directly from the pollack. Alternatively, it may be to use frozen pollack fish meat frozen by processing pollack. In general, tender meat refers to a product in which salt, sugar, or phosphate is added to the processed fish meat after collecting the fish flesh for preservation. In one embodiment, the pollock used for the frozen pollack meat may be frozen pollack meat that is captured in Alaska and processed on board. Also, in one embodiment, the frozen pollack meat may be thawed frozen at -18°C or lower and naturally thawed so that the temperature of the frozen pollock meat is -5 to -3°C. Naturally thawed frozen pollack meat may be additionally sliced and pulverized using an emulsifier (SILENT CUTTER).

The starch may be added to maintain the shape of the pollock fish meat composition in a molded state, and may act as an extender for reinforcing the elasticity of the fish cake. As the starch, potato starch, sweet potato starch, wheat starch and/or corn starch may be used. In one embodiment, potato starch may be used as the starch.

In an embodiment of the present invention, the starch may be blended in an amount of 1 to 10 parts by weight based on 85 parts by weight of the pollock meat composition. When the starch is blended in an amount of less than 1 part by weight based on 85 parts by weight of the pollack fish meat composition, the fish cake may have a soft and chewy texture, and thus the texture of the fish cake may be reduced. When the starch is blended in excess of 10 parts by weight based on 85 parts by weight of the pollack fish meat composition, the prepared fish cake has a hard texture, and the fish cakes that are essentially refrigerated/frozen for storage or distribution become harder and are unique to the fish cakes. It is not possible to realize the soft texture of the food and drinkers' preference may be lowered.

The egg can increase the binding force between the pollock fish meat composition and the auxiliary material included in the mixed meat, and can further increase the protein content of the prepared fish cake. In addition, the zinc component contained in the egg can play a role in preventing the absorption of heavy metals into the body, so it is possible to lower the risk of an increase in the heavy metal content due to the high addition amount of pollock, the main material, to the fish cake using the pollock of the present invention.

In one embodiment of the present invention, the egg may be formulated in an amount of 1 to 10 parts by weight based on 85 parts by weight of the pollock meat composition. When the egg is mixed in an amount of 1 part by weight based on 85 parts by weight of the codfish meat composition, the mixing efficiency of the compounded meat may be lowered, and it may be difficult to realize the effect of lowering the absorption of heavy metals in the body using the egg. When the egg is blended in excess of 10 parts by weight based on 85 parts by weight of the pollock fish meat composition, the prepared fish cake may have a hard texture, and in particular, the refrigerated/frozen fish cake essential for storage or distribution is more rigid It may be difficult to realize the unique soft texture of fish cakes.

The sorbitol (sorbitol) is a kind of sugar alcohol called D-sorbitol, and is a natural component contained in the fruits of the Rosaceae family. The sorbitol may be a sweetener added for the flavor of fish cakes, and has a sweet taste but has a lower calorie than sugar.

In one embodiment of the present invention, the sorbitol may be blended in an amount of 0.1 to 3 parts by weight based on 85 parts by weight of the pollock meat composition. When the sorbitol is blended in an amount of less than 0.1 parts by weight based on 85 parts by weight of the pollock fish meat composition, the sweetness and flavor of the fish cake may be reduced. When the sorbitol is blended in excess of 3 parts by weight based on 85 parts by weight of the pollock fish meat composition, the sweetness of the fish cake may be strong, and side effects to the human body may occur due to the excessive addition of sorbitol.

The refined salt is included in the auxiliary material, and may be first blended into the pollock meat composition for pretreatment in the manufacturing process to be described later. The purified salt elutes salt-soluble protein from the pollock meat composition contained in the pollock meat composition, so that the blended meat including the pollock fish composition has strong elasticity, and sufficient hydration is achieved so that the pollock meat composition and other auxiliary materials can be easily mixed it could be The purified salt may be added in one or more divided portions to elute salt-soluble protein by a conventional method. In addition, the refined salt may enhance the taste of the fish cake by imparting a salty taste to the fish cake. As the salt-soluble protein is eluted, the blended meat may have a network structure by the salt-soluble protein.

In one embodiment of the present invention, the refined salt may be formulated in an amount of 0.1 to 3 parts by weight based on 85 parts by weight of the codfish meat composition. When the purified salt is blended in an amount of less than 0.1 parts by weight based on 85 parts by weight of the pollack fish meat composition, the salt-soluble protein may not be sufficiently eluted, and thus the texture and quality of the fish cake may be deteriorated. When the refined salt is blended in excess of 3 parts by weight based on 85 parts by weight of the pollack fish meat composition, the salty taste may be strong, and thus the preference of drinkers for fish cakes may be lowered.

The seasoning liquid is added to enhance the taste and flavor of fish cakes using pollack, and may be a seasoning liquid used in conventional fish cake production. Specifically, for example, a conventional seasoning solution may be a mixture of purified water, sugar components such as salt or soy sauce, starch syrup or low sugar, or various substances that give taste such as sake.

In one embodiment of the present invention, the seasoning liquid may be formulated in an amount of 0.1 to 3 parts by weight based on 85 parts by weight of the codfish meat composition. When the seasoning liquid is blended in an amount of less than 0.1 parts by weight based on 85 parts by weight of the pollack fish meat composition, the seasoning of the prepared fish cake does not match, resulting in a slightly bland taste and lowering the taste of drinkers. When the seasoning liquid is blended in excess of 3 parts by weight based on 85 parts by weight of the pollack fish meat composition, the artificial taste inherent in the seasoning liquid is strong and may affect the flavor of the fish cake.

The xylose is also called D-xylose and is composed of pentose. The xylose may be added to enhance the aesthetics of the fish cake by implementing a light yellowish-brown color of the fish cake using pollock of the present invention, and may be used by adjusting the blending amount according to the desired color of the fish cake.

In one embodiment of the present invention, the xylose may be formulated in an amount of 0.1 to 3 parts by weight based on 85 parts by weight of the pollock meat composition. When the xylose is blended in an amount of less than 0.1 parts by weight based on 85 parts by weight of the pollock meat composition, it may be difficult to realize the desired color of the fish cake, and the xylose is used in excess of 3 parts by weight based on 85 parts by weight of the pollock meat composition. When blended, artificial taste may be felt in the prepared fish cake, thereby lowering the taste of drinkers.

The flavor enhancer may be added to enrich the flavor and taste of the fish cake, and a flavor enhancer used in the manufacture of a conventional fish cake may be blended. Specifically, for example, the flavor enhancer may include sodium L-glutamate, and the like, and in the present invention, a commercially available product called taste enhancer may be used as the flavor enhancer, and the flavor enhancer sodium L-glutamate, 5' - May include disodium guanylate and disodium 5'-inosinate.

In an embodiment of the present invention, the flavor enhancer may be formulated in an amount of 0.1 to 3 parts by weight based on 85 parts by weight of the codfish meat composition. When the flavor enhancer is blended in an amount of less than 0.1 parts by weight based on 85 parts by weight of the pollack fish meat composition, the taste and flavor of the prepared fish cake may be lowered, and thus it may be difficult to satisfy high consumer preference. When the flavor enhancer is blended in excess of 3 parts by weight with respect to 85 parts by weight of the pollock meat composition, the flavor enhancer's inherent taste may reduce the natural fresh taste of pollock meat, or side effects due to excessive intake of the flavor enhancer This can be induced

The egg white powder is powdered by separating only the whites from eggs, and may be added to the blended meat to improve the color of fish cakes and enhance elasticity. As the egg white powder is blended, the whiteness of the fish cake increases and the unique white color of the pollack fish meat can be further emphasized. Through this, the freshness and clean image of the fish cake using pollack can be added, and the aesthetic feeling of the fish cake using pollock can be improved.

The egg white powder may be blended in an amount of 0.1 to 3 parts by weight based on 85 parts by weight of the pollock meat composition. When the egg white powder is blended in an amount of less than 0.1 parts by weight based on 85 parts by weight of the pollock fish meat composition, the color improvement of the fish cake may not be sufficiently achieved. In addition, when the egg white powder is blended in excess of 3 parts by weight based on 85 parts by weight of the pollock fish meat composition, the inherent elasticity of the fish cake may decrease.

The sugar may be a sugar component added to add sweetness to the prepared fish cake. In some embodiments, white sugar may be used as the sugar.

In one embodiment of the present invention, the sugar may be blended in an amount of 0.1 to 3 parts by weight based on 85 parts by weight of the pollock meat composition. When the sugar is blended in less than 0.1 parts by weight based on 85 parts by weight of the pollock fish meat composition, the sweetness of the fish cake is not sufficiently sweet, which may affect the overall taste. When the sugar is blended in excess of 3 parts by weight with respect to 85 parts by weight of the codfish meat composition, the sweet taste becomes stronger and the calories increase, so it may not be easy to apply to health care or diet food.

As described above, the fish cake using pollack of the present invention may be formulated to have fresh and rich taste and luxurious texture unique to pollock by mixing pollock fish meat and auxiliary ingredients within the above-described range.

In an embodiment of the present invention, the soy protein mixture may be applied in an amount of 30 to 50 parts by weight based on 100 parts by weight of the blended meat. By applying an appropriate amount of soy protein mixture to the surface of the cooked meat blend, it is possible to increase the protein content and impart a fragrant taste of the soy protein mixture.

In one embodiment, when less than 30 parts by weight of the soy protein mixture is applied with respect to 100 parts by weight of the blended meat, it may be difficult to increase the protein content to a target level. In addition, when the soy protein mixture is applied in excess of 50 parts by weight with respect to 100 parts by weight of the blended meat, the inherent taste and specific odor of the soy protein mixture is strong, thereby reducing the overall taste and flavor of the fish cake and lowering the preference of drinkers. .

In one embodiment of the present invention, the soy protein mixture may be composed of 20 to 30 parts by weight of soy protein concentrate, 5 to 10 parts by weight of skim milk, and 5 to 10 parts by weight of water based on 100 parts by weight of the blended meat. .

Specifically, as the fish cake using pollack of the present invention is steamed and cooked using steam, the surface remains moist due to the steam. Therefore, since the oily soybean protein concentrate with a lot of oil causes oil separation on the surface of the fish cake, in order to improve this, the soybean protein mixture is mixed with skim milk powder and water to increase the hydrolysis rate. it could be

The soybean protein concentrate is a concentrated soybean protein extract extracted from soybeans, and may be concentrated by extracting protein from soybeans using a conventional method. The soybean protein concentrate has a unique odor (specific odor) and may exhibit a slightly bitter taste.

In one embodiment, when the soy protein concentrate is composed of less than 20 parts by weight with respect to 100 parts by weight of the blended meat in the soybean protein mixture, it may be difficult to easily implement an increase in the protein content of the fish cake. In addition, when the soy protein concentrate exceeds 30 parts by weight with respect to 100 parts by weight of the blended meat in the soy protein mixture, the inherent odor and bitter taste of the soy protein concentrate become strong, so that the overall flavor of the final product fish cake can be reduced. have.

The skim milk powder refers to a dairy product made into a powder state by removing fat and moisture from milk. Skim milk powder has a high protein content and low calorie, so it can be mixed with the soy protein concentrate to increase the protein content of the final product, fish cake, and reduce the inherent bitter taste of the soy protein concentrate.

In one embodiment, when the skim milk powder is comprised in less than 5 parts by weight based on 100 parts by weight of the blended meat in the soybean protein mixture, it may be difficult to reduce the inherent bitterness of the soybean protein concentrate. In addition, when the skim milk powder exceeds 10 parts by weight with respect to 100 parts by weight of the blended meat in the soybean protein mixture, the lactose content increases together and the calories may increase, and the preference of drinkers with lactose indigestion disorder may be lowered. .

Purified water may be used as the water, and the hydrolysis rate of the soy protein mixture may be increased so that the soy protein mixture can be easily applied to the surface of the mixed meat in a steamed and cooked state.

In one embodiment, when the amount of water is less than 6 parts by weight based on 100 parts by weight of the blended meat in the soy protein mixture, the soy protein concentrate and the skim milk powder are not effectively combined, and the hydrolysis rate is lowered, resulting in a feeling of moisture. It can be difficult to easily apply to the surface of many blended meats. In addition, when the water exceeds 10 parts by weight with respect to 100 parts by weight of the blended meat in the soybean protein mixture, the physical properties of the soybean protein mixture are diluted and the amount lost due to runoff may increase. It can be difficult to implement.

In one embodiment of the present invention, 85 parts by weight of the pollock meat composition may be composed of 73 to 79 parts by weight of pollock meat, and 6 to 12 parts by weight of octopus tenderloin or ground red pepper. That is, it may be that octopus tenderloin or red pepper crushed product is selectively added together with pollock meat to the pollock meat composition included in the compounded meat. The octopus tenderloin or the red pepper crushed product may be included in the pollock meat composition by substituting a partial content of pollock meat.

Specifically, 85 parts by weight of the pollock meat composition may be fish cakes using pollock flavored with octopus consisting of 73 to 79 parts by weight of pollock meat and 6 to 12 parts by weight of octopus tenderloin. Alternatively, 85 parts by weight of the pollock meat composition may be fish cakes using pollock flavored with red pepper, consisting of 73 to 79 parts by weight of pollock meat and 6 to 12 parts by weight of red pepper ground.

The octopus tenderloin is obtained by removing the eyes and intestines from the washed octopus and then pulverizing it, and may be used by using a commercially available chilled octopus or thawing a frozen octopus. Octopus contains a large amount of taurine, which has the effect of relieving fatigue and nourishing, and contains vitamins and minerals. In addition, the octopus exhibits a chewy texture and a savory and deep umami taste, thereby increasing the nutritional functionality of the fish cake together with the pollack fish meat and adding a new taste and flavor to the fish cake.

In an embodiment of the present invention, when the octopus meat composition is included in an amount of less than 6 parts by weight in the pollock meat composition, the taste and flavor of the octopus to be added to the fish cake may not be sufficiently realized. When the octopus tenderloin is included in more than 12 parts by weight in the pollock meat composition, the unique chewy texture of octopus is strengthened and the texture of the whole fish cake is strengthened, and the unique soft texture of pollack meat may be reduced.

Specifically, for example, the fish cake using the pollack is 12 parts by weight of octopus tenderloin, 1 to 10 parts by weight of starch, 1 to 10 parts by weight of eggs, 0.1 to 3 parts by weight of sorbitol, 0.1 to 3 parts by weight based on 73 parts by weight of the pollack fish meat. It may be composed of refined salt, 0.1 to 3 parts by weight of seasoning solution, 0.1 to 3 parts by weight of xylose, 0.1 to 3 parts by weight of flavor enhancer, 0.1 to 3 parts by weight of egg white powder, and 0.1 to 3 parts by weight of sugar.

The red pepper crushed product may be formulated to add the unique spicy taste and spicy flavor of red pepper, and the chewy taste and umami of the pepper peel. The red pepper crushed product is crushed by cutting the washed pepper to a predetermined size, and may be crushed to have particles of a predetermined size or crushed in a powder form, depending on the embodiment. In one embodiment, the red pepper crushed product may be green pepper, red pepper, or black pepper.

In one embodiment of the present invention, when the red pepper crushed material is included in the pollock fish meat composition in an amount of less than 6 parts by weight, the red pepper flavor and red pepper flavor to be added to the fish cake may not be sufficiently realized. When the red pepper powder is included in the pollock meat composition in excess of 12 parts by weight of the pollock meat content, the unique spicy taste and spicy flavor of red pepper can be strengthened, thereby reducing the unique taste of pollock meat, thereby affecting the preference of food and beverages. can give

Specifically, for example, the fish cake using the pollack is 6 parts by weight of red pepper pulverized product, 1 to 10 parts by weight of starch, 1 to 10 parts by weight of eggs, 0.1 to 3 parts by weight of sorbitol, 0.1 to 3 parts by weight based on 79 parts by weight of the pollack fish meat. It may be composed of 3 parts by weight of refined salt, 0.1 to 3 parts by weight of seasoning solution, 0.1 to 3 parts by weight of xylose, 0.1 to 3 parts by weight of flavor enhancer, 0.1 to 3 parts by weight of egg white powder, and 0.1 to 3 parts by weight of sugar.

As described above, the fish cake using pollock according to the present invention contains a large amount of pollack fish meat as the main material to realize high protein, low fat, and diversify the product range by adding octopus flavor and red pepper flavor, thereby further satisfying the taste of food and drinkers.

Method of manufacturing fish cake using pollack

Another aspect of the present invention provides a method for manufacturing fish cakes using pollack. Specifically, since the manufacturing method of the fish cake composition using pollack is for implementing the fish cake composition using the aforementioned pollock, the critical significance of the characteristics and mixing ratio of each material of the fish cake composition using the pollack described above is described above. It may be referring/explained by citing the contents of the fish cake composition using pollack.

1 is a flowchart showing a method of manufacturing a fish cake using pollack according to an embodiment of the present invention.

Referring to Figure 1, the method for producing fish cakes using pollack is a first step (S10) of preparing a pollock fish composition, a second step (S20) of pre-treating the pollock fish composition by adding purified salt, and the pre-treated pollock A third step (S30) of forming a mixed meat by mixing 10 to 20 parts by weight of auxiliary materials with respect to 85 parts by weight of the fish meat composition, a fourth step (S40) of forming a molded product by molding the mixed meat (S40), of the molded product The fifth step (S50) of steaming at a temperature of 160 to 170°C for 3 to 10 minutes so that the central temperature is 85 to 95°C, the sixth step (S60) of forming a soy protein mixture, and the soybean on the surface of the steamed molded product The seventh step (S70) of applying the protein mixture, the eighth step (S80) of cooling the molded product coated with the soy protein mixture to room temperature or lower and packaging the product (S80), and the central temperature of the packaged product is -18 to -10 ° C. It is characterized in that it comprises a ninth step (S90) of rapidly freezing as much as possible.

Specifically, S10 may be to prepare a pollack fish meat composition. The pollock meat composition means a composition comprising pollock meat. The pollock fish meat may be prepared by cutting and pulverizing the flesh of pollock directly. Or, according to the embodiment, it may be prepared by thawing the frozen fish after being processed into fish meat immediately on the captured ship.

The S20 may be pre-treatment by adding purified salt to the pollock meat composition. The pretreatment of S20 is a process for eluting salt-soluble protein contained in the pollock meat composition, and 0.1 to 3 parts by weight of purified salt is added to 85 parts by weight of the pollock meat composition to elute the salt-soluble protein for a sufficient time. have. If less than 0.1 parts by weight of the purified salt is added, the pretreatment of elution of salt-soluble protein may not be sufficiently performed, and thus the elasticity and texture of the fish cake may be reduced. In addition, when the refined salt is added in excess of 3 parts by weight, the salty taste is strong, which may affect the taste and flavor of the fish cake.

The S30 may be to form a blended meat by mixing 10 to 20 parts by weight of an auxiliary material with respect to 85 parts by weight of the pre-treated pollock meat composition. That is, in the method of manufacturing fish cake using pollack of the present invention, pollock fish meat is included as the main material in the whole fish cake, and a certain ratio of auxiliary materials is mixed and blended to supplement/improve the fish cake and taste, aroma, color, texture and flavor, etc. It may be to form flesh. The process of blending the pre-treated pollack fish meat and the auxiliary materials may be performed using a conventional blending device for producing fish cakes.

In one embodiment of the present invention, the blended meat is 1 to 10 parts by weight of starch, 1 to 10 parts by weight of eggs, 0.1 to 3 parts by weight of sorbitol, 0.1 to 3 parts by weight of refined salt, based on 85 parts by weight of the codfish meat composition, It may contain 0.1 to 3 parts by weight of seasoning liquid, 0.1 to 3 parts by weight of xylose, 0.1 to 3 parts by weight of a flavor enhancer, 0.1 to 3 parts by weight of egg white powder, and 0.1 to 3 parts by weight of sugar. For the critical significance of the blending ratio of the auxiliary ingredients to be blended in the blended meat, reference may be made to the contents of the fish cake composition using pollack described above.

The S40 may be to form a molded product by molding the blended meat. The blended meat may have a certain texture so as to be molded into various shapes depending on the mold when it is put into the molding machine. The molding machine may be to use a conventional molding apparatus for raw material of fish cakes. The storage and distribution of fish cakes manufactured through this molding process can be convenient, and the aesthetic sense of fish cakes can be improved, and also high preference for food and drinkers can be satisfied.

The S50 may be steaming for 3 to 10 minutes at a temperature of 160 to 170 ℃ so that the central temperature of the molded product is 85 to 95 ℃. That is, the method for manufacturing fish cakes using pollack of the present invention relates to a method for making steamed fish cakes, and may be steamed by placing the mixed meat molded in a specific shape in the above S40 in a steamer. The steamer may be to use a steam device for manufacturing a conventional fish cake.

As in S50, the present invention provides a fast time until the central temperature reaches 85 to 95 °C by steaming the molded product obtained by molding the blended meat at a temperature of 160 to 170 ° C, which is relatively higher than the general steaming temperature of 100 ° C. The whole molded product inside can be steamed evenly. Accordingly, the texture of the surface and the inside of the steamed molded product may be the same, and a uniform and even taste may be realized. In addition, since it is quickly steamed and cooked at a relatively high temperature, it is possible to minimize the leakage of various nutrients eluted from the material contained in the molded product, thereby further improving the flavor of the final product, fish cake.

When steaming the molded product, if the central temperature of the molded product is lower than 85° C., the molded product may not be cooked evenly to the inside, thereby reducing product quality and process yield. When steaming the molded product, if the central temperature of the molded product is higher than 95° C., as more moisture is evaporated from the surface of the cooked molded product, the surface becomes rough or hard, and the texture of the fish cake and quality may be affected.

In addition, if the supply temperature when steaming the molded product is lower than 160° C. or the steaming time is less than 3 minutes, it is difficult to set the center temperature of the molded product to a desired temperature, and it may not be sufficiently steamed. If the supply temperature when steaming the molded product is higher than 170° C. or if the steaming time exceeds 10 minutes, the elasticity, formulation or texture of the fish cake may be reduced, thereby lowering the taste of drinkers.

The S60 may be to form a soy protein mixture. The soybean protein mixture contains a soybean protein extract component extracted from soybeans, and through this, it is possible to increase the protein content of fish cakes using pollock of the present invention, and to impart a savory taste. As described above in "fish cake using pollack", the soy protein mixture is formed by mixing soy protein concentrate with skim milk powder and water, and through this, the surface coating of the blended meat in the application process of the soy protein mixture to be described later efficiency can be increased.

In one embodiment of the present invention, the soy protein mixture may be composed of 20 to 30 parts by weight of soy protein concentrate, 5 to 10 parts by weight of skim milk, and 5 to 10 parts by weight of water based on 100 parts by weight of the blended meat. . Specifically, as the fish cake using pollack of the present invention is steamed and cooked using steam, the surface may remain moist due to the steam. Accordingly, in order to prevent the oily soybean protein concentrate from being separated from the oil on the surface of the fish cake, a soy protein mixture having an increased hydrolysis rate by mixing powdered skim milk and water may be applied.

In one embodiment, when the soy protein concentrate is composed of less than 20 parts by weight with respect to 100 parts by weight of the blended meat in the soybean protein mixture, it may be difficult to easily implement an increase in the protein content of the fish cake. In addition, when the soy protein concentrate exceeds 30 parts by weight with respect to 100 parts by weight of the blended meat in the soy protein mixture, the inherent odor and bitter taste of the soy protein concentrate become strong, so that the overall flavor of the final product fish cake can be reduced. have.

In one embodiment, when the skim milk powder is comprised in less than 5 parts by weight based on 100 parts by weight of the blended meat in the soybean protein mixture, it may be difficult to reduce the inherent odor and bitter taste of the soybean protein concentrate. In addition, when the skim milk powder exceeds 10 parts by weight with respect to 100 parts by weight of the blended meat in the soybean protein mixture, the lactose content increases together and the calories may increase, and the preference of drinkers with lactose indigestion disorder may be lowered. .

In one embodiment, when the amount of water is less than 5 parts by weight based on 100 parts by weight of the blended meat in the soybean protein mixture, the soybean protein concentrate and the skim milk powder are not effectively blended, so that the application efficiency may be lowered. . In addition, when the water content exceeds 10 parts by weight based on 100 parts by weight of the blended meat in the soybean protein mixture, the moisture content of the final product, fish cake, increases, and thus, the storage and distribution period, such as the freezing process, may be affected.

The S70 may be to apply the soy protein mixture to the surface of the steamed molded product. That is, by applying the soy protein mixture prepared in S60 to the steamed molded product in S50, the surface of the steamed molded product may be coated with the soybean protein mixture. Through this, various nutritional components and flavors including the protein component of the soybean protein mixture can be imparted to the steamed molded product.

In one embodiment of the present invention, the seventh step may be to apply 30 to 50 parts by weight of the soy protein mixture based on 100 parts by weight of the blended meat. In one embodiment, when less than 30 parts by weight of the soy protein mixture is applied with respect to 100 parts by weight of the blended meat, it may be difficult to increase the protein content to a target level. In addition, when the soy protein mixture is applied in excess of 50 parts by weight with respect to 100 parts by weight of the blended meat, the inherent taste and specific odor of the soy protein mixture are strong, thereby reducing the overall taste and flavor of the fish cake and lowering the preference of drinkers. .

In one embodiment of the present invention, the S70 includes the steps 7-1 (S71) of drying a part of the soybean protein mixture to form a solid soybean protein chip (S71), and the steaming molding using the soybean protein chip. It may include the step 7-2 of smoking the product (S72), and the step 7-3 (S73) of applying the remainder of the soy protein mixture to the surface of the smoked molded product using a spray coating method. . That is, in the present invention, the soybean protein mixture may be first applied to the steamed molded product by smoking, and then applied secondarily by a spray coating method.

Specifically, S71 may be to dry a part of the soy protein mixture formed in S60 for the first smoking process. The drying process may be performed using a conventional drying apparatus, and through the drying process, the soybean protein mixture can be prepared into solid soybean protein chips.

Then, S72 may be to smoke the steamed molded product using the soybean protein chip. Generally, smoking is a process of inhaling smoke from incomplete combustion of a smoking material, and the present invention may be to use the soybean protein chips as a smoking material. The process of performing the smoking may be performed using a device such as a conventional smokehouse.

By subjecting the steamed molded product to smoke from combustion of the soybean protein chips in S72, various nutrients and flavors, including the protein component of the soybean protein mixture contained in the soybean protein chips, are evenly applied to the steamed molded product on the surface. can be Specifically, as the soy protein mixture is first applied through a smoking process using such a soy protein chip, moisture formed on the surface of the molded product is evaporated due to the steaming process, so that the active ingredient of the soy protein mixture having an oiliness Since it is easily bonded to the surface of the steamed molded product, the soybean protein mixture component can be evenly applied without a separate oil separation phenomenon.

Conventionally, when a soybean protein extract is added to food, a method of mixing the soybean protein extract into a liquid or powder and mixing it with the raw material has been mainly used. In addition, if the soybean protein extract is not applied at a certain ratio, the fish cake cooked in a microwave oven, as in the present invention, may dry out the corners or edges of the fish cake product during cooking, thereby reducing the texture, and making the production process difficult with the product. Differences may occur in the protein content of the finished product.

As described above, the method for producing fish cakes using pollack of the present invention prepares the soy protein mixture in which the soy protein concentrate, powdered skim milk and water are mixed, and partially forms soy protein chips and uses them as a smoking material. The soybean protein mixture can be evenly dispersed over the entire surface of the steamed molded product. In addition, due to the unique characteristics of smoking, it is possible to further enhance the unique flavor of fish cakes by removing the inherent odor of soybean protein extract.

In step S73, the remainder of the soybean protein mixture may be applied to the surface of the smoked molded product by a spray coating method. That is, in S73, the soybean protein mixture is secondarily applied to the molded product in which the soybean protein mixture is first coated on the surface of the soybean protein chip with smoke smoked in S72. The spray coating method may use a conventional method, for example, it may be carried out by spraying the soybean protein mixture in liquid form on the surface of the first coated molded product using a spray device or the like.

Due to the oiliness of the soy protein mixture component first applied in S72, the soy protein mixture component secondly sprayed in S73 can be more easily combined with the soy protein mixture component first applied, and thus, the soy protein mixture coating efficiency can be further increased.

As described above, in the method of manufacturing fish cake using pollack of the present invention, the method of primary smoking and secondary spray coating of the soy protein mixture is applied to the surface, so that the surface of the steamed molded product is not separated from moisture and oil. As it can be coated effectively, it is possible to not only improve the protein content and flavor, but also preserve the protein content at the time of production as much as possible even when cooking in a microwave oven.

In S70, the molded product coated with the soy protein mixture may be cooled to room temperature or lower and then packaged. That is, the molded product steamed and cooked in S60 can be taken out from the steam device and placed at room temperature to cool it naturally. have. This may be individually packaged so that food and drinkers can conveniently cook fish cakes using pollock of the present invention.

The S90 may be rapid freezing so that the central temperature of the packaged product is -18 to -10°C. That is, it may be secondary cooling for storage and distribution of the product packaged in S90.

If the central temperature of the packaged product is rapidly frozen to a temperature lower than -18°C, it may not be easy to thaw the product, and moisture is generated inside the packaged product due to the temperature difference during storage and distribution, which also affects the quality of fish cakes. can affect When the central temperature of the packaged product is rapidly frozen at a temperature higher than -10°C, the product may not be preserved as it is in its original form, so that physical properties or taste may change.

Figure 2 is an actual image of fish cakes using pollock produced in an embodiment of the present invention. The fish cake prepared in FIG. 2 may be prepared in Example 2 to be described later.

Referring to FIG. 2 , the fish cake using pollock according to the present invention has a white color and has a resilient appearance by steaming and cooking, and may have a soft and moist feeling due to a suitable moisture feeling on the surface. Specifically, as a result of analyzing the nutritional content of fish cakes using pollack prepared in one embodiment of the present invention, per 100 g of fish cakes, sodium 280 mg, carbohydrates 9 g, sugars 3 g, fat 0.7 g, saturated fat 0.3 g, cholesterol 10 mg and protein It is composed of 12 g, has no trans fat and has been shown to have 90 kcal of calories.

In one embodiment of the present invention, 85 parts by weight of the pollock meat composition may be composed of 73 to 79 parts by weight of pollock meat, and 6 to 12 parts by weight of octopus tenderloin or ground red pepper. For the critical significance of the characteristics and mixing ratio of octopus meat and red pepper crushed material included in the pollock meat composition, reference may be made to the contents of the fish cake using pollock as described above.

Hereinafter, the experimental contents of the fish cake using the above-mentioned pollack and its manufacturing method will be described in detail.

Experimental Example 1: Sensory evaluation of fish cakes with different mixing ratios of pollack fish meat and auxiliary ingredients

In the following experiment, in order to perform sensory evaluation of fish cakes with different mixing ratios of pollock fish composition and sub-materials in fish cakes using pollack of the present invention, fish cakes using pollack fish were prepared by varying the mixing ratios of pollock fish meat composition and sub-materials. In particular, by varying the amounts of potato starch and eggs among the auxiliary materials, the mixing ratio of the total auxiliary materials was different. For sensory evaluation, the frozen final product was thawed in a microwave for 2 minutes and consumed.

The sensory evaluation was conducted after training graduate students of the Department of Food Science and Technology whose suitability as an inspector was recognized for the purpose of this experiment. The sensory evaluation items were carried out on a 9-point scale in terms of taste, aroma, texture, and overall preference, with 9 points being very good and 1 point being very bad.

[Example 1]

The frozen pollack meat was naturally thawed so that the product temperature was -3℃ to prepare a pollack meat composition. A pretreatment process for elution of salt-soluble protein was performed by adding 1 part by weight of purified salt to 85 parts by weight of the thawed pollock meat composition.

To 85 parts by weight of the pre-treated pollock meat composition, 2 parts by weight of potato starch, 3 parts by weight of eggs, 0.80 parts by weight of sorbitol, 1 part by weight of seasoning solution, 0.10 parts by weight of xylose, 0.80 parts by weight of flavor taste, 1 part by weight of egg white powder and 0.30 parts by weight of sugar By mixing parts by weight, a blended meat was formed. After molding the blended meat, the molded product was put into a steamer, and the temperature of the steamer was set to 160°C so that the center temperature of the molded product was 85°C and steamed for 3 minutes.

25 parts by weight of soy protein concentrate, 7 parts by weight of skim milk powder, and 8 parts by weight of water were mixed with respect to 100 parts by weight of the blended meat to form a soy protein mixture. Soy protein chips were prepared by drying 50% by weight based on the total weight of the formed soy protein mixture. After the soybean protein chips were smoked on the surface of the steamed molded product, 50% by weight of the soybean protein mixture based on the total weight of the soybean protein mixture was sprayed and applied to the surface of the smoked molded product. After cooling it to room temperature or less, it was packaged and rapidly frozen so that the core temperature was -18°C.

[Example 2]

The frozen pollack meat was naturally thawed so that the product temperature was -3℃ to prepare a pollack meat composition. A pretreatment process for elution of salt-soluble protein was performed by adding 1 part by weight of purified salt to 85 parts by weight of the thawed pollock meat composition.

To 85 parts by weight of the pre-treated pollock meat composition, 4 parts by weight of potato starch, 3 parts by weight of eggs, 0.80 parts by weight of sorbitol, 1 part by weight of seasoning solution, 0.10 parts by weight of xylose, 0.80 parts by weight of flavor, 1 part by weight of egg white powder and 0.30 parts by weight of sugar By mixing parts by weight, a blended meat was formed. After molding the blended meat, the molded product was put into a steamer, and the temperature of the steamer was set to 160°C so that the center temperature of the molded product was 85°C and steamed for 3 minutes.

25 parts by weight of soy protein concentrate, 7 parts by weight of skim milk powder, and 8 parts by weight of water were mixed with respect to 100 parts by weight of the blended meat to form a soy protein mixture. Soy protein chips were prepared by drying 50% by weight based on the total weight of the formed soy protein mixture. After the soybean protein chips were smoked on the surface of the steamed molded product, 50% by weight of the soybean protein mixture based on the total weight of the soybean protein mixture was sprayed and applied to the surface of the smoked molded product. After cooling it to room temperature or less, it was packaged and rapidly frozen so that the core temperature was -18°C.

[Example 3]

The frozen pollack meat was naturally thawed so that the product temperature was -3℃ to prepare a pollack meat composition. A pretreatment process for elution of salt-soluble protein was performed by adding 1 part by weight of purified salt to 85 parts by weight of the thawed pollock meat composition.

To 85 parts by weight of the pre-treated pollock meat composition, 7 parts by weight of potato starch, 3 parts by weight of eggs, 0.80 parts by weight of sorbitol, 1 part by weight of seasoning solution, 0.10 parts by weight of xylose, 0.80 parts by weight of flavoring taste, 1 part by weight of egg white powder and 0.30 parts by weight of sugar By mixing parts by weight, a blended meat was formed. After molding the blended meat, the molded product was put into a steamer, and the temperature of the steamer was set to 160°C so that the center temperature of the molded product was 85°C and steamed for 3 minutes.

가 되도록 급속동결하였다.25 parts by weight of soy protein concentrate, 7 parts by weight of skim milk powder, and 8 parts by weight of water were mixed with respect to 100 parts by weight of the blended meat to form a soy protein mixture. Soy protein chips were prepared by drying 50% by weight based on the total weight of the formed soy protein mixture. After the soybean protein chips were smoked on the surface of the steamed molded product, 50% by weight of the soybean protein mixture based on the total weight of the soybean protein mixture was sprayed and applied to the surface of the smoked molded product. After cooling it to room temperature or less, it is packaged and the core temperature is -18.

It was rapidly frozen to

[Example 4]

The frozen pollack meat was naturally thawed so that the product temperature was -3℃ to prepare a pollack meat composition. A pretreatment process for elution of salt-soluble protein was performed by adding 1 part by weight of purified salt to 85 parts by weight of the thawed pollock meat composition.

To 85 parts by weight of the pre-treated pollack meat composition, 12 parts by weight of potato starch, 3 parts by weight of eggs, 0.80 parts by weight of sorbitol, 1 part by weight of seasoning solution, 0.10 parts by weight of xylose, 0.80 parts by weight of flavoring taste, 1 part by weight of egg white powder and 0.30 parts by weight of sugar By mixing parts by weight, a blended meat was formed. After molding the blended meat, the molded product was put into a steamer, and the temperature of the steamer was set to 160°C so that the center temperature of the molded product was 85°C and steamed for 3 minutes.

25 parts by weight of soy protein concentrate, 7 parts by weight of skim milk powder, and 8 parts by weight of water were mixed with respect to 100 parts by weight of the blended meat to form a soy protein mixture. Soy protein chips were prepared by drying 50% by weight based on the total weight of the formed soy protein mixture. After the soybean protein chips were smoked on the surface of the steamed molded product, 50% by weight of the soybean protein mixture based on the total weight of the soybean protein mixture was sprayed and applied to the surface of the smoked molded product. After cooling it to room temperature or less, it was packaged and rapidly frozen so that the core temperature was -18°C.

[Example 5]

The frozen pollack meat was naturally thawed so that the product temperature was -3℃ to prepare a pollack meat composition. A pretreatment process for elution of salt-soluble protein was performed by adding 1 part by weight of purified salt to 85 parts by weight of the thawed pollock meat composition.

To 85 parts by weight of the pre-treated pollock meat composition, 17 parts by weight of potato starch, 3 parts by weight of eggs, 0.80 parts by weight of sorbitol, 1 part by weight of seasoning solution, 0.10 parts by weight of xylose, 0.80 parts by weight of flavoring taste, 1 part by weight of egg white powder and 0.30 parts by weight of sugar By mixing parts by weight, a blended meat was formed. After molding the blended meat, the molded product was put into a steamer, and the temperature of the steamer was set to 160°C so that the center temperature of the molded product was 85°C and steamed for 3 minutes.

25 parts by weight of soy protein concentrate, 7 parts by weight of skim milk powder, and 8 parts by weight of water were mixed with respect to 100 parts by weight of the blended meat to form a soy protein mixture. Soy protein chips were prepared by drying 50% by weight based on the total weight of the formed soy protein mixture. After the soybean protein chips were smoked on the surface of the steamed molded product, 50% by weight of the soybean protein mixture based on the total weight of the soybean protein mixture was sprayed and applied to the surface of the smoked molded product. After cooling it to room temperature or less, it was packaged and rapidly frozen so that the core temperature was -18°C.

[Comparative Example 1]

Frozen pollack meat was prepared by thawing naturally with a pollack meat composition so that the product temperature was -3°C. A pretreatment process for elution of salt-soluble protein was performed by adding 1 part by weight of purified salt to 85 parts by weight of the thawed pollock meat composition.

Mixed meat was prepared by mixing 0.80 parts by weight of sorbitol, 1 part by weight of seasoning solution, 0.10 parts by weight of xylose, 0.80 parts by weight of flavoring taste, 1 part by weight of egg white powder and 0.30 parts by weight of sugar to 85 parts by weight of the pre-treated pollock meat composition. After molding the blended meat, the molded product was put into a steamer, and the temperature of the steamer was set to 160°C so that the center temperature of the molded product was 85°C and steamed for 3 minutes.

25 parts by weight of soy protein concentrate, 7 parts by weight of skim milk powder, and 8 parts by weight of water were mixed with respect to 100 parts by weight of the blended meat to form a soy protein mixture. Soy protein chips were prepared by drying 50% by weight based on the total weight of the formed soy protein mixture. After the soybean protein chips were smoked on the surface of the steamed molded product, 50% by weight of the soybean protein mixture based on the total weight of the soybean protein mixture was sprayed and applied to the surface of the smoked molded product. After cooling it to room temperature or less, it was packaged and rapidly frozen so that the core temperature was -18°C.

To summarize Experimental Example 1, the contents of pollack fish meat, potato starch, and eggs blended in the preparation of fish cakes using pollock prepared in Examples 1 to 4 and Comparative Example 1 are shown in Table 1 below. The contents of the other sub-materials except for the potato starch and the egg were omitted in Table 1 because the contents of the Examples and Comparative Example 1 were the same.

division
(unit) pollack fish meat
(parts by weight) potato starch
(parts by weight) egg
(parts by weight) other sub-materials
(parts by weight) Comparative Example 1 85 - - 5 Example 1 85 2 3 5 Example 2 85 4 3 5 Example 3 85 7 3 5 Example 4 85 12 3 5 Example 5 85 17 3 5

The results of sensory evaluation of fish cakes using pollock prepared in Examples 1 to 5 and Comparative Example 1 performed in Experimental Example 1 are shown in Table 2 below.

division item taste incense texture overall symbolism Comparative Example 1 4.9 6.1 4.2 4.6 Example 1 7.4 7.3 7.6 7.4 Example 2 8.4 8.2 8.6 8.4 Example 3 7.9 7.9 8.0 7.9 Example 4 7.5 7.6 7.4 7.5 Example 5 6.2 6.0 6.5 6.9

Referring to Table 2, it can be seen that the sensory evaluation of Examples 1 to 4 was high as a result of the experiment. In particular, in Example 2, the sensory evaluation of fish cakes in which the total amount of sub-materials including 4 parts by weight of potato starch and 3 parts by weight of eggs was 12 parts by weight with respect to 85 parts by weight of the pollack fish meat composition was the highest. The fish cake composition of Example 2 was evaluated to have the unique soft texture and light taste of pollack.

On the other hand, Example 5 was evaluated that the fish cake had a rather hard texture and felt stiff when chewed, so that the fish cake taste was not well felt.

As a result of thawing the fish cake of Comparative Example 1 for eating, a part of the outer surface of the fish cake easily crumbled, and it had no elasticity even when eating and drinking, so it had no overall taste. As shown in Table 1, as the potato starch and egg were not added, the binding force between the pollock fish meat composition and the auxiliary materials was weakened, which greatly affected the taste and texture of the fish cake.

Experimental Example 2: Sensory evaluation of fish cakes according to the mixing process

In the following experiment, in order to perform sensory evaluation of the fish cake according to the cooking process when manufacturing the fish cake using pollock of the present invention, the temperature and the cooking method during the cooking process of the molded product were configured differently for each embodiment, and the fish cake using pollock was manufactured did.

Specifically, in the process of cooking the molded product, the temperature of the steaming process to be cooked by steaming is configured differently, and the temperature of the steaming process to be cooked is different, and the sensory evaluation was compared thereto. For sensory evaluation, the frozen final product was thawed in a microwave for 2 minutes and consumed.

The sensory evaluation was conducted after training graduate students of the Department of Food Science and Technology whose suitability as an inspector was recognized for the purpose of this experiment. The sensory evaluation items were carried out using a 9-point scale method in which taste, aroma, color, and overall preference were evaluated as 9 points for very good and 1 point for very bad.

[Example 6]

The frozen pollack meat was naturally thawed so that the product temperature was -3℃ to prepare a pollack meat composition. A pretreatment process for elution of salt-soluble protein was performed by adding 1 part by weight of purified salt to 85 parts by weight of the thawed pollock meat composition.

To 85 parts by weight of the pre-treated pollock meat composition, 4 parts by weight of potato starch, 3 parts by weight of eggs, 0.80 parts by weight of sorbitol, 1 part by weight of seasoning solution, 0.10 parts by weight of xylose, 0.80 parts by weight of flavor, 1 part by weight of egg white powder and 0.30 parts by weight of sugar By mixing parts by weight, a blended meat was formed. After molding the blended meat, the molded product was put into a steamer, the temperature of the steamer was set to 160°C so that the center temperature of the molded product was 80°C, and steamed for 3 minutes.

25 parts by weight of soy protein concentrate, 7 parts by weight of skim milk powder, and 8 parts by weight of water were mixed with respect to 100 parts by weight of the blended meat to form a soy protein mixture. Soy protein chips were prepared by drying 50% by weight based on the total weight of the formed soy protein mixture. After the soybean protein chips were smoked on the surface of the steamed molded product, 50% by weight of the soybean protein mixture based on the total weight of the soybean protein mixture was sprayed and applied to the surface of the smoked molded product. After cooling it to room temperature or less, it was packaged and rapidly frozen so that the core temperature was -18°C.

[Example 7]

The frozen pollack meat was naturally thawed so that the product temperature was -3℃ to prepare a pollack meat composition. A pretreatment process for elution of salt-soluble protein was performed by adding 1 part by weight of purified salt to 85 parts by weight of the thawed pollock meat composition.

To 85 parts by weight of the pre-treated pollock meat composition, 4 parts by weight of potato starch, 3 parts by weight of eggs, 0.80 parts by weight of sorbitol, 1 part by weight of seasoning solution, 0.10 parts by weight of xylose, 0.80 parts by weight of flavor, 1 part by weight of egg white powder and 0.30 parts by weight of sugar By mixing parts by weight, a blended meat was formed. After molding the blended meat, the molded product was put into a steamer, the temperature of the steamer was set at 160°C so that the center temperature of the molded product was 95°C, and steamed for 3 minutes.

25 parts by weight of soy protein concentrate, 8 parts by weight of skim milk powder and 8 parts by weight of water were mixed with respect to 100 parts by weight of the blended meat to form a soy protein mixture. Soy protein chips were prepared by drying 50% by weight based on the total weight of the formed soy protein mixture. After the soybean protein chips were smoked on the surface of the steamed molded product, 50% by weight of the soybean protein mixture based on the total weight of the soybean protein mixture was sprayed and applied to the surface of the smoked molded product. After cooling it to room temperature or less, it was packaged and rapidly frozen so that the core temperature was -18°C.

[Example 8]

The frozen pollack meat was naturally thawed so that the product temperature was -3℃ to prepare a pollack meat composition. A pretreatment process for elution of salt-soluble protein was performed by adding 1 part by weight of purified salt to 85 parts by weight of the thawed pollock meat composition.

To 85 parts by weight of the pre-treated pollock meat composition, 4 parts by weight of potato starch, 3 parts by weight of eggs, 0.80 parts by weight of sorbitol, 1 part by weight of seasoning solution, 0.10 parts by weight of xylose, 0.80 parts by weight of flavor, 1 part by weight of egg white powder and 0.30 parts by weight of sugar By mixing parts by weight, a blended meat was formed. After molding the blended meat, the molded product was put into a steamer, the temperature of the steamer was set at 160°C so that the center temperature of the molded product was 100°C, and steamed for 3 minutes.

25 parts by weight of soy protein concentrate, 7 parts by weight of skim milk powder, and 8 parts by weight of water were mixed with respect to 100 parts by weight of the blended meat to form a soy protein mixture. Soy protein chips were prepared by drying 50% by weight based on the total weight of the formed soy protein mixture. After the soybean protein chips were smoked on the surface of the steamed molded product, 50% by weight of the soybean protein mixture based on the total weight of the soybean protein mixture was sprayed and applied to the surface of the smoked molded product. After cooling it to room temperature or less, it was packaged and rapidly frozen so that the core temperature was -18°C.

[Comparative Example 2]

The frozen pollack meat was naturally thawed so that the product temperature was -3℃ to prepare a pollack meat composition. A pretreatment process for elution of salt-soluble protein was performed by adding 1 part by weight of purified salt to 85 parts by weight of the thawed pollock meat composition.

4 parts by weight of potato starch, 3 parts by weight of eggs, 0.80 parts by weight of sorbitol, 0.10 parts by weight of xylose, 0.80 parts by weight of flavor taste, 1 part by weight of egg white powder, and 0.30 parts by weight of sugar were mixed in 85 parts by weight of the pre-treated pollock meat composition. flesh was formed. After shaping the blended meat, the molded product was put into an oil bath and fried in oil for 3 minutes so that the center temperature of the molded product was 85°C.

25 parts by weight of soy protein concentrate, 7 parts by weight of skim milk powder, and 8 parts by weight of water were mixed with respect to 100 parts by weight of the blended meat to form a soy protein mixture. Soy protein chips were prepared by drying 50% by weight based on the total weight of the formed soy protein mixture. After the soybean protein chips were smoked on the surface of the fried molded product, 50% by weight based on the total weight of the soybean protein mixture was sprayed and applied to the smoked molded product surface. After cooling it to room temperature or less, it was packaged and rapidly frozen so that the core temperature was -18°C.

[Comparative Example 3]

The frozen pollack meat was naturally thawed so that the product temperature was -3℃ to prepare a pollack meat composition. A pretreatment process for elution of salt-soluble protein was performed by adding 1 part by weight of purified salt to 85 parts by weight of the thawed pollock meat composition.

To 85 parts by weight of the pre-treated pollock meat composition, 4 parts by weight of potato starch, 3 parts by weight of eggs, 0.80 parts by weight of sorbitol, 1 part by weight of seasoning solution, 0.10 parts by weight of xylose, 0.80 parts by weight of flavor, 1 part by weight of egg white powder and 0.30 parts by weight of sugar By mixing parts by weight, a blended meat was formed. After molding the blended meat, the molded product was baked for 3 minutes in a fire so that the center temperature of the molded product was 85°C.

25 parts by weight of soy protein concentrate, 7 parts by weight of skim milk powder, and 8 parts by weight of water were mixed with respect to 100 parts by weight of the blended meat to form a soy protein mixture. Soy protein chips were prepared by drying 50% by weight based on the total weight of the formed soy protein mixture. After the soybean protein chips were smoked on the surface of the baked molded product, 50% by weight of the soybean protein mixture based on the total weight of the soybean protein mixture was sprayed and applied to the smoked molded product surface. After cooling it to room temperature or less, it was packaged and rapidly frozen so that the core temperature was -18°C.

To summarize the cooking process conditions of each fish cake of Example 2 prepared in Experimental Example 1, Examples 6 to 8 and Comparative Examples 2 to 3 prepared in Experimental Example 2, Table 3 is shown below. .

division
(unit) How to cook in the cooking process
Molded product core temperature (℃) Example 6 steamed and cooked 80 Example 2 steamed and cooked 85 Example 7 steamed and cooked 95 Example 8 steamed and cooked 100 Comparative Example 2 fried in oil 85 Comparative Example 3 roasted 85

The sensory evaluation results of each fish cake of Example 2 prepared in Experimental Example 1, Examples 6 to 8 and Comparative Examples 2 to 3 prepared in Experimental Example 2 are shown in Table 4 below.

division item taste incense texture overall symbolism Example 6 6.5 6.7 6.4 6.5 Example 2 8.4 8.2 8.6 8.4 Example 7 7.8 7.9 7.9 7.9 Example 8 6.9 6.9 7.0 6.9 Comparative Example 2 6.0 5.9 6.1 5.9 Comparative Example 3 5.9 5.9 5.1 5.6

Referring to Table 4, it can be seen that the sensory evaluation score of Example 2 is the highest when comparing Example 2 with Examples 6 to 8 first as a result of the experiment. The fish cake of Example 6 had an undercooked texture, indicating a low overall preference, and the fish cake of Example 8 had an evaluation that the outer surface of the fish cake was overcooked and its elasticity was lowered.

In addition, compared to Example 2, the fried fish cake of Comparative Example 2 was similar to a general fish cake, and as in Example 2, the unique light and soft taste and elasticity of pollock fish meat was not felt much, and there was an opinion that the surface was oily and felt. .

In addition, the roasted fish cake of Comparative Example 3 had a better roasted taste compared to Comparative Example 2, so there was no greasy feeling compared to Comparative Example 2, but there was no soft texture compared to Examples. It is thought that the texture of the fish cake is dry and the texture is cut off as the moisture of the fish cake evaporates during the roasting process, and this is thought to indicate that the overall preference including the taste is low.

As described above, the fish cake using pollock of the present invention is steamed at an appropriate temperature at the molded mixing ratio to maintain the unique soft texture, appropriate elasticity, and light taste of pollock fish contained in a large amount in the meat mixture, thereby satisfying the high preference of drinkers. can In addition, it is expected to be actively used as a food for health and weight management as a high-protein, low-fat fish cake with a lower fat content than conventional fried fish cakes.

Experimental Example 3: Sensory evaluation of fish cakes with different mixing ratios of octopus tenderloin and ground red pepper

The following experiment is performed in order to conduct sensory evaluation of fish cakes according to the mixing ratio of octopus meat and red pepper ground powder added by replacing a part of pollock fish meat in fish cakes using pollack of the present invention, octopus fish meat added to mixed meat and red pepper grinding Fish cakes using pollack were prepared by varying the mixing ratio of water. For sensory evaluation, the frozen final product was thawed in a microwave for 2 minutes and consumed.

The sensory evaluation was conducted after training graduate students of the Department of Food Science and Technology whose suitability as an inspector was recognized for the purpose of this experiment. The sensory evaluation items were carried out on a 9-point scale in terms of taste, aroma, texture, and overall preference, with 9 points being very good and 1 point being very bad.

[Example 9]

The frozen pollack meat was naturally thawed so that the product temperature was -3℃ to prepare a pollack meat composition. A pretreatment process for elution of salt-soluble protein was performed by adding 1 part by weight of purified salt to 82 parts by weight of thawed pollack fish meat.

Based on 82 parts by weight of pre-treated pollack meat, 3 parts by weight of octopus tenderloin, 4 parts by weight of potato starch, 3 parts by weight of eggs, 0.80 parts by weight of sorbitol, 1 part by weight of seasoning solution, 0.10 parts by weight of xylose, 0.80 parts by weight of flavor, egg white powder 1 part by weight and 0.30 parts by weight of sugar were mixed to form a blended meat. After molding the blended meat, the molded product was put into a steamer, and the temperature of the steamer was set to 160°C so that the center temperature of the molded product was 85°C and steamed for 3 minutes.

25 parts by weight of soy protein concentrate, 7 parts by weight of skim milk powder, and 8 parts by weight of water were mixed with respect to 100 parts by weight of the blended meat to form a soy protein mixture. Soy protein chips were prepared by drying 50% by weight based on the total weight of the formed soy protein mixture. After the soybean protein chips were smoked on the surface of the steamed molded product, 50% by weight of the soybean protein mixture based on the total weight of the soybean protein mixture was sprayed and applied to the surface of the smoked molded product. After cooling it to room temperature or less, it was packaged and rapidly frozen so that the core temperature was -18°C.

[Example 10]

The frozen pollack meat was prepared by thawing naturally so that the product temperature was -3°C. A pretreatment process for elution of salt-soluble protein was performed by adding 1 part by weight of purified salt to 79 parts by weight of thawed pollack meat.

Based on 79 parts by weight of pre-treated pollack meat, 6 parts by weight of octopus tenderloin, 4 parts by weight of potato starch, 3 parts by weight of eggs, 0.80 parts by weight of sorbitol, 1 part by weight of seasoning solution, 0.10 parts by weight of xylose, 0.80 parts by weight of flavor, and egg white powder 1 part by weight and 0.30 parts by weight of sugar were mixed to form a blended meat. After molding the blended meat, the molded product was put into a steamer, and the temperature of the steamer was set to 160°C so that the center temperature of the molded product was 85°C and steamed for 3 minutes.

25 parts by weight of soy protein concentrate, 7 parts by weight of skim milk powder, and 8 parts by weight of water were mixed with respect to 100 parts by weight of the blended meat to form a soy protein mixture. Soy protein chips were prepared by drying 50% by weight based on the total weight of the formed soy protein mixture. After the soybean protein chips were smoked on the surface of the steamed molded product, 50% by weight of the soybean protein mixture based on the total weight of the soybean protein mixture was sprayed and applied to the surface of the smoked molded product. After cooling it to room temperature or less, it was packaged and rapidly frozen so that the core temperature was -18°C.

[Example 11]

The frozen pollack meat was prepared by thawing naturally so that the product temperature was -3°C. A pretreatment process for elution of salt-soluble protein was performed by adding 1 part by weight of purified salt to 76 parts by weight of thawed pollack fish meat.

Based on 76 parts by weight of pre-treated pollack meat, 9 parts by weight of octopus tenderloin, 4 parts by weight of potato starch, 3 parts by weight of eggs, 0.80 parts by weight of sorbitol, 1 part by weight of seasoning solution, 0.10 parts by weight of xylose, 0.80 parts by weight of flavor, egg white powder 1 part by weight and 0.30 parts by weight of sugar were mixed to form a blended meat. After molding the blended meat, the molded product was put into a steamer, and the temperature of the steamer was set to 160°C so that the center temperature of the molded product was 85°C and steamed for 3 minutes.

25 parts by weight of soy protein concentrate, 7 parts by weight of skim milk powder, and 8 parts by weight of water were mixed with respect to 100 parts by weight of the blended meat to form a soy protein mixture. Soy protein chips were prepared by drying 50% by weight based on the total weight of the formed soy protein mixture. After the soybean protein chips were smoked on the surface of the steamed molded product, 50% by weight of the soybean protein mixture based on the total weight of the soybean protein mixture was sprayed and applied to the surface of the smoked molded product.

The molded product coated with the soy protein mixture was cooled to room temperature or lower using a cooler, weighed and packaged in a packaging material, and then rapidly frozen so that the central temperature of the packaged product was -18°C.

[Example 12]

The frozen pollack meat was prepared by thawing naturally so that the product temperature was -3℃. A pretreatment process for elution of salt-soluble protein was performed by adding 1 part by weight of purified salt to 73 parts by weight of thawed pollack fish meat.

Based on 73 parts by weight of pre-treated pollack meat, 12 parts by weight of octopus tenderloin, 7 parts by weight of potato starch, 3 parts by weight of eggs, 0.80 parts by weight of sorbitol, 1 part by weight of seasoning solution, 0.10 parts by weight of xylose, 0.80 parts by weight of flavor, egg white powder 1 part by weight and 0.30 parts by weight of sugar were mixed to form a blended meat. After molding the blended meat, the molded product was put into a steamer, and the temperature of the steamer was set to 160°C so that the center temperature of the molded product was 85°C and steamed for 3 minutes.

25 parts by weight of soy protein concentrate, 7 parts by weight of skim milk powder, and 8 parts by weight of water were mixed with respect to 100 parts by weight of the blended meat to form a soy protein mixture. Soy protein chips were prepared by drying 50% by weight based on the total weight of the formed soy protein mixture. After the soybean protein chips were smoked on the surface of the steamed molded product, 50% by weight of the soybean protein mixture based on the total weight of the soybean protein mixture was sprayed and applied to the surface of the smoked molded product. After cooling it to room temperature or less, it was packaged and rapidly frozen so that the core temperature was -18°C.

[Example 13]

The frozen pollack meat was prepared by thawing naturally so that the product temperature was -3℃. A pretreatment process for elution of salt-soluble protein was performed by adding 1 part by weight of purified salt to 70 parts by weight of thawed pollock meat.

Based on 70 parts by weight of pre-treated pollack meat, 15 parts by weight of octopus tenderloin, 12 parts by weight of potato starch, 3 parts by weight of eggs, 0.80 parts by weight of sorbitol, 1 part by weight of seasoning solution, 0.10 parts by weight of xylose, 0.80 parts by weight of flavor, and egg white powder 1 part by weight and 0.30 parts by weight of sugar were mixed to form a blended meat. After molding the blended meat, the molded product was put into a steamer, and the temperature of the steamer was set to 160°C so that the center temperature of the molded product was 85°C and steamed for 3 minutes.

25 parts by weight of soy protein concentrate, 7 parts by weight of skim milk powder, and 8 parts by weight of water were mixed with respect to 100 parts by weight of the blended meat to form a soy protein mixture. Soy protein chips were prepared by drying 50% by weight based on the total weight of the formed soy protein mixture. After the soybean protein chips were smoked on the surface of the steamed molded product, 50% by weight of the soybean protein mixture based on the total weight of the soybean protein mixture was sprayed and applied to the surface of the smoked molded product. After cooling it to room temperature or less, it was packaged and rapidly frozen so that the core temperature was -18°C.

[Example 14]

The frozen pollack meat was prepared by thawing naturally so that the product temperature was -3℃. A pretreatment process for elution of salt-soluble protein was performed by adding 1 part by weight of purified salt to 82 parts by weight of thawed pollack fish meat.

Based on 82 parts by weight of pretreated pollack fish meat, 3 parts by weight of ground red pepper, 4 parts by weight of potato starch, 3 parts by weight of eggs, 0.80 parts by weight of sorbitol, 1 part by weight of seasoning solution, 0.10 parts by weight of xylose, 0.80 parts by weight of flavor, egg white 1 part by weight of powder and 0.30 parts by weight of sugar were blended to form a blended meat. After molding the blended meat, the molded product was put into a steamer, and the temperature of the steamer was set to 160°C so that the center temperature of the molded product was 85°C and steamed for 3 minutes.

25 parts by weight of soy protein concentrate, 7 parts by weight of skim milk powder, and 8 parts by weight of water were mixed with respect to 100 parts by weight of the blended meat to form a soy protein mixture. Soy protein chips were prepared by drying 50% by weight based on the total weight of the formed soy protein mixture. After the soybean protein chips were smoked on the surface of the steamed molded product, 50% by weight of the soybean protein mixture based on the total weight of the soybean protein mixture was sprayed and applied to the surface of the smoked molded product. After cooling it to room temperature or less, it was packaged and rapidly frozen so that the core temperature was -18°C.

[Example 15]

The frozen pollack meat was prepared by thawing naturally so that the product temperature was -3°C. A pretreatment process for elution of salt-soluble protein was performed by adding 1 part by weight of purified salt to 79 parts by weight of thawed pollack meat.

6 parts by weight of ground red pepper, 4 parts by weight of potato starch, 3 parts by weight of eggs, 0.80 parts by weight of sorbitol, 1 part by weight of seasoning solution, 0.10 parts by weight of xylose, 0.80 parts by weight of flavor, egg white based on 79 parts by weight of pre-treated pollack fish meat 1 part by weight of powder and 0.30 parts by weight of sugar were blended to form a blended meat. After molding the blended meat, the molded product was put into a steamer, and the temperature of the steamer was set to 160°C so that the center temperature of the molded product was 85°C and steamed for 3 minutes.

25 parts by weight of soy protein concentrate, 7 parts by weight of skim milk powder, and 8 parts by weight of water were mixed with respect to 100 parts by weight of the blended meat to form a soy protein mixture. Soy protein chips were prepared by drying 50% by weight based on the total weight of the formed soy protein mixture. After the soybean protein chips were smoked on the surface of the steamed molded product, 50% by weight of the soybean protein mixture based on the total weight of the soybean protein mixture was sprayed and applied to the surface of the smoked molded product. After cooling it to room temperature or less, it was packaged and rapidly frozen so that the core temperature was -18°C.

[Example 16]

The frozen pollack meat was prepared by thawing naturally so that the product temperature was -3℃. A pretreatment process for elution of salt-soluble protein was performed by adding 1 part by weight of purified salt to 76 parts by weight of thawed pollack fish meat.

Based on 76 parts by weight of pre-treated pollack fish meat, 9 parts by weight of ground red pepper, 4 parts by weight of potato starch, 3 parts by weight of eggs, 0.80 parts by weight of sorbitol, 1 part by weight of seasoning solution, 0.10 parts by weight of xylose, 0.80 parts by weight of flavor, egg white 1 part by weight of powder and 0.30 parts by weight of sugar were blended to form a blended meat. After molding the blended meat, the molded product was put into a steamer, and the temperature of the steamer was set to 160°C so that the center temperature of the molded product was 85°C and steamed for 3 minutes.

25 parts by weight of soy protein concentrate, 7 parts by weight of skim milk powder, and 8 parts by weight of water were mixed with respect to 100 parts by weight of the blended meat to form a soy protein mixture. Soy protein chips were prepared by drying 50% by weight based on the total weight of the formed soy protein mixture. After the soybean protein chips were smoked on the surface of the steamed molded product, 50% by weight of the soybean protein mixture based on the total weight of the soybean protein mixture was sprayed and applied to the surface of the smoked molded product. After cooling it to room temperature or less, it was packaged and rapidly frozen so that the core temperature was -18°C.

[Example 17]

The frozen pollack meat was prepared by thawing naturally so that the product temperature was -3°C. A pretreatment process for elution of salt-soluble protein was performed by adding 1 part by weight of purified salt to 73 parts by weight of thawed pollack fish meat.

Based on 73 parts by weight of pre-treated pollack fish meat, 12 parts by weight of ground red pepper, 7 parts by weight of potato starch, 3 parts by weight of eggs, 0.80 parts by weight of sorbitol, 1 part by weight of seasoning solution, 0.10 parts by weight of xylose, 0.80 parts by weight of flavor, and egg white 1 part by weight of powder and 0.30 parts by weight of sugar were blended to form a blended meat. After molding the blended meat, the molded product was put into a steamer, and the temperature of the steamer was set to 160°C so that the center temperature of the molded product was 85°C and steamed for 3 minutes.

25 parts by weight of soy protein concentrate, 7 parts by weight of skim milk powder, and 8 parts by weight of water were mixed with respect to 100 parts by weight of the blended meat to form a soy protein mixture. Soy protein chips were prepared by drying 50% by weight based on the total weight of the formed soy protein mixture. After the soybean protein chips were smoked on the surface of the steamed molded product, 50% by weight of the soybean protein mixture based on the total weight of the soybean protein mixture was sprayed and applied to the surface of the smoked molded product. After cooling it to room temperature or less, it was packaged and rapidly frozen so that the core temperature was -18°C.

[Example 18]

The frozen pollack meat was prepared by thawing naturally so that the product temperature was -3°C. A pretreatment process for elution of salt-soluble protein was performed by adding 1 part by weight of purified salt to 70 parts by weight of thawed pollock meat.

Based on 70 parts by weight of pretreated pollack meat, 15 parts by weight of ground red pepper, 12 parts by weight of potato starch, 3 parts by weight of eggs, 0.80 parts by weight of sorbitol, 1 part by weight of seasoning solution, 0.10 parts by weight of xylose, 0.80 parts by weight of flavor, egg white 1 part by weight of powder and 0.30 parts by weight of sugar were blended to form a blended meat. After molding the blended meat, the molded product was put into a steamer, and the temperature of the steamer was set to 160°C so that the center temperature of the molded product was 85°C and steamed for 3 minutes.

25 parts by weight of soy protein concentrate, 7 parts by weight of skim milk powder, and 7 parts by weight of water were mixed with respect to 100 parts by weight of the blended meat to form a soy protein mixture. Soy protein chips were prepared by drying 50% by weight based on the total weight of the formed soy protein mixture. After the soybean protein chips were smoked on the surface of the steamed molded product, 50% by weight of the soybean protein mixture based on the total weight of the soybean protein mixture was sprayed and applied to the surface of the smoked molded product. After cooling it to room temperature or less, it was packaged and rapidly frozen so that the core temperature was -18°C.

To summarize Experimental Example 3, the contents of pollock fish meat, auxiliary materials, octopus fish meat and red pepper crushed material prepared in Examples 9 to 18 are shown in Table 5 below.

division
(unit) pollack fish meat
(parts by weight) Octopus Meat
(parts by weight) chilli powder
(parts by weight) Example 9 82 3 - Example 10 79 6 - Example 11 76 9 - Example 12 73 12 - Example 13 70 15 - Example 14 82 - 3 Example 15 79 - 6 Example 16 76 - 9 Example 17 73 - 12 Example 18 70 - 15

The results of sensory evaluation of fish cakes using pollock prepared in Examples 9 to 18 performed in Experimental Example 3 are shown in Table 6 below.

division item taste incense texture overall symbolism Example 9 7.0 6.9 7.0 6.9 Example 10 7.6 7.5 7.6 7.5 Example 11 7.8 7.7 7.9 7.8 Example 12 8.2 8.2 8.4 8.2 Example 13 6.3 6.1 5.9 6.0 Example 14 6.9 7.0 6.9 6.9 Example 15 8.3 8.1 8.2 8.2 Example 16 7.9 7.6 7.2 7.6 Example 17 7.2 7.3 6.9 7.1 Example 18 6.0 6.0 4.6 5.3

Referring to Table 6, the sensory evaluation of Example 12 was the highest among Examples 9 to 13, which are fish cakes mixed with octopus meat, and Examples 14 to 18, which are fish cakes mixed with red pepper powder. Among them, the sensory evaluation of Example 15 was the highest.

Specifically, in the case of Example 11, the taste and flavor of octopus were naturally harmonized with the codfish meat, and in the case of Example 15, the unique spicy flavor of red pepper was added, and the overall taste and flavor of the fish cake was evaluated.

Example 9, which is a fish cake with octopus tenderloin, had the unique taste of pollack fish meat and tasted overall, but the sensory evaluation score was relatively low because the octopus flavor and octopus flavor were not significantly felt for eating and drinking with the fish cake with octopus added. do. In Example 13, as the octopus tenderloin was included in a large amount, the unique texture of the octopus was strengthened, the unique soft texture of the pollack fish meat was reduced, and the octopus taste was strong, so the preference was divided.

Example 14, which is a fish cake mixed with red pepper powder, was evaluated that it did not satisfy the preference for a fish cake to which red pepper was added while the unique taste and flavor of red pepper appeared pale due to a small amount of red pepper crushed product. In Example 18, the spicy taste was strengthened due to the pepper crushed material contained in a large amount, and the pepper skin was chewed a lot, affecting the unique soft texture of pollack fish meat, and it is judged that the overall preference was lowered.

Experimental Example 4: Application method of soy protein mixture Measurement of protein content and soy protein mixture according to the occurrence of unusual odor

The following experiment was conducted to determine the protein content of the fish cake and the occurrence of a peculiar odor intrinsic to the soy protein mixture according to the method of applying the soy protein mixture to the surface of the cooked mixed meat during the production of the fish cake using the pollack of the present invention. Fish cakes were prepared by configuring the method of applying the coating differently for each example.

The protein content of fish cakes for each Example was measured by a conventional method using a nitrogen protein analyzer (Rapid N Cube, Elementar, Langenselbold, Germany).

The occurrence of unusual odor unique to the soy protein mixture is determined by the example when the distance between the fish cake and the tip of the inspector's nose is within 5 m, X if there is no unusual odor, ○ if there is an unusual odor, the distance between the fish cake and the inspector's nose for each embodiment When is less than 10cm, it is marked with a ◎ if there is an unusual odor.

[Comparative Example 4]

The frozen pollack meat was naturally thawed so that the product temperature was -3℃ to prepare a pollack meat composition. A pretreatment process for elution of salt-soluble protein was performed by adding 1 part by weight of purified salt to 85 parts by weight of the thawed pollock meat composition.

To 85 parts by weight of the pre-treated pollock meat composition, 4 parts by weight of potato starch, 3 parts by weight of eggs, 0.80 parts by weight of sorbitol, 1 part by weight of seasoning solution, 0.10 parts by weight of xylose, 0.80 parts by weight of flavor, 1 part by weight of egg white powder and 0.30 parts by weight of sugar By mixing parts by weight, a blended meat was formed. After molding the blended meat, the molded product was put into a steamer, and the temperature of the steamer was set to 160°C so that the center temperature of the molded product was 85°C and steamed for 3 minutes.

25 parts by weight of soy protein concentrate, 7 parts by weight of skim milk powder, and 8 parts by weight of water were mixed with respect to 100 parts by weight of the blended meat to form a soy protein mixture. The whole soy protein mixture formed was dried to prepare soy protein chips. The soybean protein chips were smoked on the surface of the steamed molded product to apply the soybean protein mixture. After cooling it to room temperature or less, it was packaged and rapidly frozen so that the core temperature was -18°C.

[Comparative Example 5]

The frozen pollack meat was naturally thawed so that the product temperature was -3℃ to prepare a pollack meat composition. A pretreatment process for elution of salt-soluble protein was performed by adding 1 part by weight of purified salt to 85 parts by weight of the thawed pollock meat composition.

To 85 parts by weight of the pre-treated pollock meat composition, 4 parts by weight of potato starch, 3 parts by weight of eggs, 0.80 parts by weight of sorbitol, 1 part by weight of seasoning solution, 0.10 parts by weight of xylose, 0.80 parts by weight of flavor, 1 part by weight of egg white powder and 0.30 parts by weight of sugar By mixing parts by weight, a blended meat was formed. After molding the blended meat, the molded product was put into a steamer, and the temperature of the steamer was set to 160°C so that the center temperature of the molded product was 85°C and steamed for 3 minutes.

25 parts by weight of soy protein concentrate, 7 parts by weight of skim milk powder, and 8 parts by weight of water were mixed with respect to 100 parts by weight of the blended meat to form a soy protein mixture. The entire formed soybean protein mixture was sprayed and applied to the surface of the steamed molded product. After cooling it to room temperature or less, it was packaged and rapidly frozen so that the core temperature was -18°C.

[Comparative Example 6]

The frozen pollack meat was naturally thawed so that the product temperature was -3℃ to prepare a pollack meat composition. A pretreatment process for elution of salt-soluble protein was performed by adding 1 part by weight of purified salt to 85 parts by weight of the thawed pollock meat composition.

To 85 parts by weight of the pre-treated pollock meat composition, 4 parts by weight of potato starch, 3 parts by weight of eggs, 0.80 parts by weight of sorbitol, 1 part by weight of seasoning solution, 0.10 parts by weight of xylose, 0.80 parts by weight of flavor, 1 part by weight of egg white powder and 0.30 parts by weight of sugar By mixing parts by weight, a blended meat was formed. After molding the blended meat, the molded product was put into a steamer, and the temperature of the steamer was set to 160°C so that the center temperature of the molded product was 85°C and steamed for 3 minutes.

25 parts by weight of soy protein concentrate, 7 parts by weight of skim milk powder, and 8 parts by weight of water were mixed with respect to 100 parts by weight of the blended meat to form a soy protein mixture. 50% by weight based on the total weight of the formed soybean protein mixture was sprayed onto the steamed molded product and applied. Then, 50% by weight based on the total weight of the soybean protein mixture was dried to prepare soybean protein chips. The soybean protein chip was smoked on the surface of the molded product first applied with the spray, and the soybean protein mixture was secondarily applied. After cooling it to room temperature or less, it was packaged and rapidly frozen so that the core temperature was -18°C.

Table 7 below summarizes the application method of Comparative Examples 4 to 6 of Experimental Example 4 and the soybean protein mixture of Example 2 of Experimental Example 1 for comparison.

division Application method Example 2 1st smoking process / 2nd spray coating process Comparative Example 4 smoking process Comparative Example 5 spray coating process Comparative Example 6 1st spray coating process / 2nd smoking process

Table 8 below shows the protein content and the specific odor generation intrinsic to the soy protein mixture contained in each of the fish cakes (70 g) prepared in Example 2 and Comparative Examples 4 to 6.

division protein content Degree of occurrence of unusual odor Example 2 12.3g X Comparative Example 4 10.0g X Comparative Example 5 11.2g ◎ Comparative Example 6 11.1g ○

Referring to Table 8, it can be seen that the protein content of the fish cake prepared in Example 2 was the highest. In addition, in Example 2, there was no odor inherent in the soy protein mixture. As in Example 2, when the soy protein mixture is applied, it is first smoked to remove moisture formed on the surface of the steamed molded product, and is first combined with the oily component of the steamed molded product, followed by secondary spray coating. The coating efficiency of the soybean protein mixture was increased because oil separation was not caused by the coated soy protein mixture component, and the protein content of the final product, fish cake, was increased.

Comparative Example 4 did not have a specific odor of the soy protein mixture, but had the lowest protein content. It can be seen that as the soybean protein mixture application method proceeds only through the smoking process, a part of the soybean protein mixture is lost to the atmosphere, and the remaining soy protein mixture component in the fish cake is reduced.

Comparative Example 5 showed a slightly higher protein content than Comparative Examples 4 and 6, but lower than Example 2. It is understood that as the soybean protein mixture was directly applied to the surface of the fish cake, the surface of the fish cake on which the water was distributed and the oil separation occurred, and some of the soy protein mixture components were lost, and the protein content was lower than in Example 2. In addition, the fish cake of Comparative Example 5 had the most peculiar odor unique to the soybean protein mixture.

Comparative Example 6 showed more content than Comparative Example 4, but similar to Comparative Example 5. Through the first spray coating and the second smoking process, the specific odor was less than that of Comparative Example 5, but it was considered that the protein content was lower and the specific odor was not completely removed compared to Example 2, which was subjected to both processes. can

Experimental Example 5: Sensory evaluation according to the mixing ratio of soy protein mixture to mixed meat

In the following experiment, in order to measure the sensory evaluation according to the mixing ratio of the soybean protein mixture to the mixed meat, the mixing ratio of the soybean protein mixture to the mixed meat was configured differently for each example when manufacturing the fish cake using the pollack of the present invention. was prepared. For sensory evaluation, the frozen final product was thawed in a microwave for 2 minutes and consumed.

The sensory evaluation was conducted after training graduate students of the Department of Food Science and Technology whose suitability as an inspector was recognized for the purpose of this experiment. The sensory evaluation items were carried out using a 9-point scale method in which taste, aroma, color, and overall preference were evaluated as 9 points for very good and 1 point for very bad.

[Example 19]

The frozen pollack meat was naturally thawed so that the product temperature was -3℃ to prepare a pollack meat composition. A pretreatment process for elution of salt-soluble protein was performed by adding 1 part by weight of purified salt to 85 parts by weight of the thawed pollock meat composition.

To 85 parts by weight of the pre-treated pollock meat composition, 4 parts by weight of potato starch, 3 parts by weight of eggs, 0.80 parts by weight of sorbitol, 1 part by weight of seasoning solution, 0.10 parts by weight of xylose, 0.80 parts by weight of flavor, 1 part by weight of egg white powder and 0.30 parts by weight of sugar By mixing parts by weight, a blended meat was formed. After molding the blended meat, the molded product was put into a steamer, and the temperature of the steamer was set to 160°C so that the center temperature of the molded product was 85°C and steamed for 3 minutes.

18 parts by weight of soy protein concentrate, 7 parts by weight of skim milk powder, and 8 parts by weight of water were mixed with respect to 100 parts by weight of the blended meat to form a soy protein mixture. Soy protein chips were prepared by drying 50% by weight based on the total weight of the formed soy protein mixture. After the soybean protein chips were smoked on the surface of the steamed molded product, 50% by weight of the soybean protein mixture based on the total weight of the soybean protein mixture was sprayed and applied to the surface of the smoked molded product. After cooling it to room temperature or less, it was packaged and rapidly frozen so that the core temperature was -18°C.

[Example 20]

The frozen pollack meat was naturally thawed so that the product temperature was -3℃ to prepare a pollack meat composition. A pretreatment process for elution of salt-soluble protein was performed by adding 1 part by weight of purified salt to 85 parts by weight of the thawed pollock meat composition.

To 85 parts by weight of the pre-treated pollock meat composition, 4 parts by weight of potato starch, 3 parts by weight of eggs, 0.80 parts by weight of sorbitol, 1 part by weight of seasoning solution, 0.10 parts by weight of xylose, 0.80 parts by weight of flavor, 1 part by weight of egg white powder and 0.30 parts by weight of sugar By mixing parts by weight, a blended meat was formed. After molding the blended meat, the molded product was put into a steamer, and the temperature of the steamer was set to 160°C so that the center temperature of the molded product was 85°C and steamed for 3 minutes.

20 parts by weight of soy protein concentrate, 7 parts by weight of skim milk powder and 8 parts by weight of water were mixed with respect to 100 parts by weight of the blended meat to form a soy protein mixture. Soy protein chips were prepared by drying 50% by weight based on the total weight of the formed soy protein mixture. After the soybean protein chips were smoked on the surface of the steamed molded product, 50% by weight of the soybean protein mixture based on the total weight of the soybean protein mixture was sprayed and applied to the surface of the smoked molded product. After cooling it to room temperature or less, it was packaged and rapidly frozen so that the core temperature was -18°C.

[Example 21]

The frozen pollack meat was naturally thawed so that the product temperature was -3℃ to prepare a pollack meat composition. A pretreatment process for elution of salt-soluble protein was performed by adding 1 part by weight of purified salt to 85 parts by weight of the thawed pollock meat composition.

To 85 parts by weight of the pre-treated pollock meat composition, 4 parts by weight of potato starch, 3 parts by weight of eggs, 0.80 parts by weight of sorbitol, 1 part by weight of seasoning solution, 0.10 parts by weight of xylose, 0.80 parts by weight of flavor, 1 part by weight of egg white powder and 0.30 parts by weight of sugar By mixing parts by weight, a blended meat was formed. After molding the blended meat, the molded product was put into a steamer, and the temperature of the steamer was set to 160°C so that the center temperature of the molded product was 85°C and steamed for 3 minutes.

23 parts by weight of soy protein concentrate, 7 parts by weight of skim milk powder and 8 parts by weight of water were mixed with respect to 100 parts by weight of the blended meat to form a soy protein mixture. Soy protein chips were prepared by drying 50% by weight based on the total weight of the formed soy protein mixture. After the soybean protein chips were smoked on the surface of the steamed molded product, 50% by weight of the soybean protein mixture based on the total weight of the soybean protein mixture was sprayed and applied to the surface of the smoked molded product. After cooling it to room temperature or less, it was packaged and rapidly frozen so that the core temperature was -18°C.

[Example 22]

The frozen pollack meat was naturally thawed so that the product temperature was -3℃ to prepare a pollack meat composition. A pretreatment process for elution of salt-soluble protein was performed by adding 1 part by weight of purified salt to 85 parts by weight of the thawed pollock meat composition.

To 85 parts by weight of the pre-treated pollock meat composition, 4 parts by weight of potato starch, 3 parts by weight of eggs, 0.80 parts by weight of sorbitol, 1 part by weight of seasoning solution, 0.10 parts by weight of xylose, 0.80 parts by weight of flavor, 1 part by weight of egg white powder and 0.30 parts by weight of sugar By mixing parts by weight, a blended meat was formed. After molding the blended meat, the molded product was put into a steamer, and the temperature of the steamer was set to 160°C so that the center temperature of the molded product was 85°C and steamed for 3 minutes.

A soy protein mixture was formed by mixing 27 parts by weight of soy protein concentrate, 7 parts by weight of skim milk powder, and 8 parts by weight of water based on 100 parts by weight of the blended meat. Soy protein chips were prepared by drying 50% by weight based on the total weight of the formed soy protein mixture. After the soybean protein chips were smoked on the surface of the steamed molded product, 50% by weight of the soybean protein mixture based on the total weight of the soybean protein mixture was sprayed and applied to the surface of the smoked molded product. After cooling it to room temperature or less, it was packaged and rapidly frozen so that the core temperature was -18°C.

[Example 23]

The frozen pollack meat was naturally thawed so that the product temperature was -3℃ to prepare a pollack meat composition. A pretreatment process for elution of salt-soluble protein was performed by adding 1 part by weight of purified salt to 85 parts by weight of the thawed pollock meat composition.

To 85 parts by weight of the pre-treated pollock meat composition, 4 parts by weight of potato starch, 3 parts by weight of eggs, 0.80 parts by weight of sorbitol, 1 part by weight of seasoning solution, 0.10 parts by weight of xylose, 0.80 parts by weight of flavor, 1 part by weight of egg white powder and 0.30 parts by weight of sugar By mixing parts by weight, a blended meat was formed. After molding the blended meat, the molded product was put into a steamer, and the temperature of the steamer was set to 160°C so that the center temperature of the molded product was 85°C and steamed for 3 minutes.

30 parts by weight of soy protein concentrate, 7 parts by weight of skim milk powder, and 8 parts by weight of water were mixed with respect to 100 parts by weight of the blended meat to form a soy protein mixture. Soy protein chips were prepared by drying 50% by weight based on the total weight of the formed soy protein mixture. After the soybean protein chips were smoked on the surface of the steamed molded product, 50% by weight of the soybean protein mixture based on the total weight of the soybean protein mixture was sprayed and applied to the surface of the smoked molded product. After cooling it to room temperature or less, it was packaged and rapidly frozen so that the core temperature was -18°C.

[Example 24]

The frozen pollack meat was naturally thawed so that the product temperature was -3℃ to prepare a pollack meat composition. A pretreatment process for elution of salt-soluble protein was performed by adding 1 part by weight of purified salt to 85 parts by weight of the thawed pollock meat composition.

To 85 parts by weight of the pre-treated pollock meat composition, 4 parts by weight of potato starch, 3 parts by weight of eggs, 0.80 parts by weight of sorbitol, 1 part by weight of seasoning solution, 0.10 parts by weight of xylose, 0.80 parts by weight of flavor, 1 part by weight of egg white powder and 0.30 parts by weight of sugar By mixing parts by weight, a blended meat was formed. After molding the blended meat, the molded product was put into a steamer, and the temperature of the steamer was set to 160°C so that the center temperature of the molded product was 85°C and steamed for 3 minutes.

32 parts by weight of soy protein concentrate, 7 parts by weight of skim milk powder, and 8 parts by weight of water were mixed with respect to 100 parts by weight of the blended meat to form a soy protein mixture. Soy protein chips were prepared by drying 50% by weight based on the total weight of the formed soy protein mixture. After the soybean protein chips were smoked on the surface of the steamed molded product, 50% by weight of the soybean protein mixture based on the total weight of the soybean protein mixture was sprayed and applied to the surface of the smoked molded product. After cooling it to room temperature or less, it was packaged and rapidly frozen so that the core temperature was -18°C.

The mixing ratio of the soy protein mixture to 100 parts by weight of the blended meat in Examples 19 to 24 of Experimental Example 5 is summarized in Table 9 below.

division Soy Protein Concentrate skim milk water Example 19 18 7 8 Example 20 20 7 8 Example 21 23 7 8 Example 2 25 7 8 Example 22 27 7 8 Example 23 30 7 8 Example 24 32 7 8

The sensory evaluation results for the taste, color, aroma (eg, occurrence of unusual odor, etc.) and overall preference of each fish cake (70 g) prepared in Example 2 and Examples 19 to 24 are shown in Table 10 below. .

division item taste incense texture overall symbolism Example 19 6.9 6.8 6.1 6.4 Example 20 7.5 7.5 7.2 7.3 Example 21 7.9 7.8 7.7 7.8 Example 2 8.4 8.2 8.6 8.4 Example 22 7.8 7.6 7.8 7.7 Example 23 7.4 7.3 7.6 7.4 Example 24 6.8 5.8 6.6 6.5

Referring to Table 10, the sensory evaluation score of the fish cakes prepared in Example 2 and Examples 20 to 23 was 7.2 points (top 20% based on a 9-point scale) or higher, and among them, Example 2 had the highest sensory evaluation score.

Example 2 is the main material constituting the soy protein mixture, and as the soy protein concentrate is mixed in an appropriate amount, the unique odor of the soy protein concentrate is not felt and a savory taste is imparted, which can be seen to show a high overall preference. have.

In Example 19, almost only the original taste of fish cake was felt, the savory taste was not greatly felt, and there were many evaluations that the surface texture looked a little dry. This can be seen that the added amount of the soy protein concentrate in the applied soy protein mixture is reduced, and the unique savory taste or soft texture of the soy protein concentrate is not imparted.

Examples 20 to 21 showed slightly lower sensory evaluation scores compared to Example 2, which resulted in a relatively flat taste inherent in skim milk powder as the addition amount of soy protein concentrate in the soy protein mixture decreased compared to Example 2. This can be seen as a result that the unique savory taste of the soybean protein mixture was not significantly realized.

Examples 22 to 23 In addition, the sensory evaluation score was slightly lower than in Example 2, which was compared to Example 2, and as the amount of soy protein concentrate added in the soy protein mixture increased, a peculiar odor was felt at a certain distance. However, it can be seen that the flavor of the fish cake was affected as the unique flavor of the soy protein concentrate gradually became stronger and the preference was lowered.

It can be seen that Example 24 did not satisfy the preference of drinkers and drinkers because the unique odor of the soybean protein concentrate was felt.

As described above, the fish cake using pollack and its manufacturing method of the present invention can increase the protein content through the soy protein mixture including 20 to 30 parts by weight of soy protein concentrate with respect to 100 parts by weight of the mixed meat, and provide a savory taste to the fish cake. can be given

As such, those skilled in the art to which the present invention pertains will understand that the above-described technical configuration of the present invention may be implemented in other specific forms without changing the technical spirit or essential features of the present invention.

Therefore, the embodiments described above are to be understood as illustrative and not restrictive in all respects, and the scope of the present invention is indicated by the following claims rather than the above detailed description, the meaning and scope of the claims, and All changes or modifications derived from the concept of equivalents thereof should be construed as being included in the scope of the present invention.

Claims (10)

A mixture of 10 to 20 parts by weight of an auxiliary material is steamed and cooked based on 85 parts by weight of the pollack fish meat composition, and a soy protein mixture is applied to the surface of the cooked meat mixture,
The auxiliary ingredients are starch, egg, sorbitol, refined salt, seasoning solution, xylose, flavor enhancer, egg white powder and sugar,
When the soybean protein mixture is applied to the surface of the cooked meat mixture,
A portion of the soybean protein mixture is dried to form a soybean protein chip in a solid form,
Fish cake using pollack, characterized in that the steamed molded product is smoked using the soybean protein chip, and the remainder of the soybean protein mixture is applied to the surface of the smoked molded product by a spray coating method. According to claim 1,
The blended meat is
1 to 10 parts by weight of starch, 1 to 10 parts by weight of eggs, 0.1 to 3 parts by weight of sorbitol, 0.1 to 3 parts by weight of refined salt, 0.1 to 3 parts by weight of seasoning solution, 0.1 to 3 parts by weight of xyl, based on 85 parts by weight of the pollock meat composition Fish cake using pollack, characterized in that it consists of loss, 0.1 to 3 parts by weight of a flavor enhancer, 0.1 to 3 parts by weight of egg white powder, and 0.1 to 3 parts by weight of sugar. According to claim 1,
The soy protein mixture,
Fish cake using pollack, characterized in that 30 to 50 parts by weight are applied with respect to 100 parts by weight of the blended meat. According to claim 1,
The soy protein mixture is
Fish cake using pollack, characterized in that it consists of 20 to 30 parts by weight of soy protein concentrate, 5 to 10 parts by weight of skim milk powder, and 5 to 10 parts by weight of water based on 100 parts by weight of the blended meat. According to claim 1,
85 parts by weight of the pollock meat composition,
Fish cake using pollack, characterized in that it consists of 73 to 79 parts by weight of pollack fish meat, and 6 to 12 parts by weight of octopus tenderloin or red pepper powder. A first step of preparing a pollack meat composition;
A second step of pre-treatment by adding purified salt to the pollock meat composition;
a third step of mixing 10 to 20 parts by weight of auxiliary materials with respect to 85 parts by weight of the pre-treated pollock meat composition to form a blended meat;
a fourth step of molding the blended meat to form a molded product;
a fifth step of steaming for 3 to 10 minutes at a temperature of 160 to 170° C. so that the central temperature of the molded product is 85 to 95° C.;
a sixth step of forming a soy protein mixture;
a seventh step of applying the soy protein mixture to the surface of the steamed molded product;
an eighth step of cooling and packaging the molded product coated with the soy protein mixture to room temperature or less; and
A ninth step of rapidly freezing so that the central temperature of the packaged product is -18 to -10 °C;
The auxiliary ingredients include starch, egg, sorbitol, refined salt, seasoning solution, xylose, flavor enhancer, egg white powder and sugar,
The seventh step is
Step 7-1 of drying a part of the soybean protein mixture to form a solid soybean protein chip;
Step 7-2 of smoking the steamed molded product using the soybean protein chips;
A method for producing fish cakes using pollack, comprising a step 7-3 of applying the remainder of the soy protein mixture to the surface of the smoked molded product by spray coating. 7. The method of claim 6,
The blended meat is
1 to 10 parts by weight of starch, 1 to 10 parts by weight of eggs, 0.1 to 3 parts by weight of sorbitol, 0.1 to 3 parts by weight of refined salt, 0.1 to 3 parts by weight of seasoning solution, 0.1 to 3 parts by weight of xyl, based on 85 parts by weight of the pollock meat composition Loss, 0.1 to 3 parts by weight of a flavor enhancer, 0.1 to 3 parts by weight of egg white powder, and 0.1 to 3 parts by weight of sugar A method for producing a fish cake using pollock, characterized in that it is mixed. delete 7. The method of claim 6,
In the seventh step,
A method for producing fish cakes using pollack, characterized in that 30 to 50 parts by weight of a soy protein mixture is applied with respect to 100 parts by weight of the blended meat. 7. The method of claim 6,
The soy protein mixture,
20 to 30 parts by weight of soybean protein concentrate, 5 to 10 parts by weight of skim milk powder, and 5 to 10 parts by weight of water based on 100 parts by weight of the blended meat.

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