KR102387906B1 - Manufacturing method of fish cakes containing young leaf of agricultural produce - Google Patents

Abstract

The present invention provides a step of germinating and cultivating vegetable seeds of oats, barley, ginseng, bean sprouts, broccoli, radish shoots, angelica, red kohlrabi, and cabbage to obtain sprouted vegetables 5 to 10 cm germinated, and any one or more of the sprout vegetables The steps of selecting and washing sprouted vegetables and cutting them into 0.3 to 0.7 cm, putting eggshells and shells in natural fermented vinegar and maintaining them at a temperature of 25 to 40° C. for at least 3 months, and 5 to 10 weights of the vinegar %, 30 to 45% by weight of the cut sprout, 20 to 30% by weight of rice bran, 20 to 30% by weight of brown rice, 5% by weight of glutinous rice brown rice, 5 to 10% by weight of vegetable lactic acid bacteria Lactobacillus permentum and mixing and stirring; A step of fermentation and aging the stirred mixture at 25-40 ° C. for 1 to 3 months, drying the fermented mixture while aging at 35-50 ° C., 20-30 wt% of the dried fermentation mixture and brown rice flour 70 A method of producing a fish cake containing fermented sprout vegetables and rice, comprising the steps of mixing ~80 wt%, mixing 15-30 wt% of the mixture and 70-85 wt% of salted fish meat to prepare a fish cake To provide, as an effect of the present invention, it is possible to easily ingest healthy nutritional ingredients rich in sprout vegetables, and contains due to fermenting sprout vegetables and adding them to fish cakes, but intake is not easy, and the increase of conventional fish cakes To solve the problem of flavor loss due to starch or flour used as a binder, rice flour and fermented sprouted vegetable powder are added to produce fish cakes to provide soft, digestible, and high-quality fish cakes with good taste and texture as well as nutrients. It is a very useful invention that can be made.

Description

The manufacturing method of fish cakes containing fermented sprout vegetables and rice {Manufacturing method of fish cakes containing young leaf of agricultural produce}

The present invention relates to a method for manufacturing fish cakes containing fermented sprout vegetables and rice, and more particularly, by manufacturing fish cakes using rice and sprout vegetables, many health useful ingredients of sprout vegetables can be easily ingested and taste This is to make fish cakes with good texture and flavor.

In general, fish cake is a food processed with fish as a main raw material, and is manufactured by adding a small amount of wheat flour, salt, seasoning, etc. to fish meat. Compared to other animal protein foods, it is inexpensive and easy to cook, so it is used in various dishes. In addition, fish cakes have various types and shapes and simple cooking methods, so they are widely applied to any type of cooking. Since they contain a lot of essential amino acids and high-grade unsaturated fatty acids, they are effective in lowering the cholesterol content in the body.

According to the conventional general fish cake manufacturing process, wheat flour and a small amount of salt, seasonings, food additives, etc. are added to about 70% by weight or more of fish meat, and the mixture is ground and uniformly mixed in a stirrer so that the dough is kneaded into a sticky meat paste state. After making this, the dough in the meat paste state is molded into a predetermined shape and subjected to a series of processes of performing oil bath treatment in a frying pot, cooled, and then packaged and shipped.

However, since the conventional fish cake mainly uses only fish meat, it has a disadvantage in that it lacks flavor components or various nutrients necessary for health. In addition, fish cakes use a lot of starch or flour to manufacture fish cakes, so the flavor and texture are poor, and the chewy texture is reduced.

Sprout vegetables refer to germinated seeds of vegetables such as oats, barley, ginseng, bean sprouts, broccoli, radish sprouts, angelicaps, red kohlrabi, and cabbage and cultivated for about a week. As it is known that these sprout vegetables contain 4 to 20 times more nutrients such as vitamins and minerals than mature vegetables because nutrients necessary for growth are aggregated, the nutrients and efficacy of sprout vegetables are very high.

In particular, after a study result was published that sprouted vegetables on the 3rd day after sprouting had the most useful ingredients, Paul Talalay, a pharmacologist at Johns Hopkins University, said that broccoli has grown plants with the content of sulforaphane, an anticancer ingredient, contained in broccoli. It was announced that it contains 20 to 30 times more in younger shoots, and through animal experiments, research results have been published that the number and size of breast tumors are 2 to 4 times less in the group administered with 1% by weight of the sprout extract compared to the control group. .

In addition, sprouted vegetables contain vitamin C (ascorbic acid), vitamin E (tocopherol), beta-carotene, selenium, SOD (SuperOxide Dismutase) and Although it contains many beneficial enzymes, antioxidants, and anticancer drugs, it has the disadvantage that it is not easy to consume because of the freshness and bitter taste of the plant itself when raw.

[Prior art literature]

1. Republic of Korea Patent No. 10~1627909

The object of the present invention is to solve the problem that sprout vegetables contain many health nutrients, but are not easy to ingest, and the flavor is deteriorated by starch or flour used as a bulk binder of conventional fish cakes. Rice flour and fermented sprout vegetable powder It is to provide high-quality fish cakes that are soft, digestible, and have good taste and texture as well as nutrients.

The method for producing a fish cake containing fermented sprout vegetables and rice according to an embodiment of the present invention for achieving the above object is oats, barley, ginseng, soybean sprouts, broccoli, radish sprouts, angelica, red kohlrabi, cabbage Obtaining sprouted vegetables 5 to 10 cm germinated by germinating and cultivating vegetable seeds of Put in natural fermented vinegar and maintain at a temperature of 25-40 ℃ for at least 3 months, 5-10 wt% of the vinegar, 30-45 wt% of the cut sprout, 20-30 wt% of rice bran, 20-30 wt% of brown rice %, 5% by weight of glutinous rice brown rice, 5 to 10% by weight of vegetable lactic acid bacteria Lactobacillus Fermentum mixed and stirred, and fermentation and aging of the stirred mixture at 25 to 40° C. for 1 to 3 months, and the fermented mixture Drying while aging at 35-50 ℃, mixing 20-30% by weight of the dried fermentation mixture and 70-80% by weight of brown rice flour, 15-30% by weight of the mixture and salted fish meat 70 It is characterized in that it consists of a step of mixing -85 wt% to prepare a fish cake.

According to the effect of the present invention as described above, it is possible to easily ingest healthy nutritional ingredients rich in sprout vegetables, and by fermenting sprout vegetables and adding them to fish cakes, it is contained, but it is not easy to consume. By manufacturing fish cakes by adding rice flour and fermented sprouted vegetable powder, we can provide high-quality fish cakes with good taste and texture as well as nutrients. It is a very useful invention.

Hereinafter, embodiments of the present invention will be described in detail so that those of ordinary skill in the art to which the present invention pertains can easily implement them. However, the present invention may be embodied in several different forms and is not limited to the embodiments described herein. The terminology used herein is for the purpose of referring to specific embodiments only, and is not intended to limit the invention. Also, the singular forms used herein include the plural forms unless the phrases clearly indicate the opposite. The meaning of "comprising," as used herein, specifies a particular characteristic, region, integer, step, operation, element and/or component, and other specific characteristic, region, integer, step, operation, element, component, and/or group. It does not exclude the existence or addition of Although not defined otherwise, all terms including technical and scientific terms used herein have the same meaning as commonly understood by those of ordinary skill in the art to which the present invention belongs. Commonly used terms defined in the dictionary are additionally interpreted as having a meaning consistent with the related technical literature and the presently disclosed content, and unless defined, are not interpreted in an ideal or official meaning.

Hereinafter, preferred embodiments of the present invention will be described in detail.

The production method of fish cake containing fermented sprout vegetables and rice is to obtain sprouted vegetables 5 to 10 cm Step, the step of selecting one or more sprouted vegetables from among the sprouted vegetables, washing them, and cutting them into 0.3-0.7 cm 5 to 10% by weight of the vinegar, 30 to 45% by weight of the cut sprouts, 20 to 30% by weight of rice bran, 20 to 30% by weight of brown rice, 5% by weight of glutinous rice, 5% by weight of vegetable lactic acid bacteria Lactobacillus Fermentum A step of mixing and stirring 10% by weight, fermentation and aging of the stirred mixture at 25-40 ° C. for 1 to 3 months, drying the fermented mixture at 35-50 ° C., and the dried fermentation Mixing 20-30% by weight of the mixture and 70-80% by weight of brown rice flour, and mixing 15-30% by weight of the mixture and 70-85% by weight of salted fish meat to prepare a fish cake.

At this time, the vegetable seeds of oats, barley, ginseng, bean sprouts, broccoli, radish sprouts, angelica, red kohlrabi, and cabbage are germinated and grown. Because it has the most nutrients. In addition, if the length of the sprouted vegetables with the size of 5 to 10 cm is too long, it is preferable to cut them into 0.3 to 0.7 cm because later fermentation is difficult, stirring is difficult, and drying is also difficult.

In addition, when eggshells and shells are added to natural fermented vinegar, various kinds of minerals such as calcium contained in eggshells and shells are partially dissolved in the vinegar, so it can act as a nutrient that makes the body's metabolism more active.

In particular, the present invention provides 5 to 10% by weight of natural fermented vinegar containing eggshells and seashells as described above, 30 to 45% by weight of cut sprouts, 20 to 30% by weight of rice bran, 20 to 30% by weight of brown rice, and 5% by weight of brown rice. 5 to 10% by weight of vegetable lactic acid bacteria Lactobacillus Fermentum is mixed and stirred. By fermenting and aging the well-mixed mixture, the flavor, flavor, and texture can be improved, and the destruction and physiology of toxic substances through the fermentation process The production of active substances is made, and it is possible to improve digestion and the like.

After this, the well-fermented mixture is aged at 35-50° C., dried, mixed with brown rice flour, and mixed with fish meat to be manufactured into fish cakes through a known fish cake manufacturing process.

As such, the present invention includes sprout vegetables, so that many health ingredients contained in sprout vegetables can be consumed at the same time as the consumption of fish cakes. It is possible to provide high-quality fish cakes with good taste and texture as well as nutrients.

As described above, although the present invention has been described by way of limited embodiments, the present invention is not limited thereto, and it is described below with the technical idea of the present invention by those of ordinary skill in the art to which the present invention pertains. Various modifications and variations are possible within the scope of equivalents of the claims to be made.

Claims (1)

A step of germinating and cultivating vegetable seeds of oats, barley, ginseng, bean sprouts, broccoli, radish sprouts, angelica, red kohlrabi, and cabbage to obtain sprouted vegetables 5 to 10 cm in length;
Selecting any one or more sprouted vegetables from among the sprouted vegetables, washing them, and then cutting them into 0.3-0.7 cm;
Putting eggshells and clam shells in natural fermented vinegar and maintaining them at a temperature of 25-40℃ for at least 3 months;
Mix 5-10% by weight of the vinegar, 30-45% by weight of the cut sprouts, 20-30% by weight of rice bran, 20-30% by weight of brown rice, 5% by weight of glutinous brown rice, and 5-10% by weight of vegetable lactic acid bacteria Lactobacillus Fermentum agitation; and
Fermenting and aging the stirred mixture at 25-40 ° C. for 1 to 3 months;
A step of drying the fermented mixture while aging at 35-50 ° C., mixing 20-30 wt% of the dried fermentation mixture and 70-80 wt% of brown rice flour;
A method of producing a fish cake containing fermented sprout vegetables and rice, characterized in that it comprises the step of mixing 15 to 30% by weight of the mixture and 70 to 85% by weight of salted fish meat to prepare a fish cake.