KR102560997B1 - Cooking method of fish with softened bone by supersonic frying system and cooking food using fish with softened bone thereby - Google Patents

Abstract

The present invention includes a housing 1 provided with an oil tank 100 in which edible oil is accommodated; A frying tank 200 in which cooked food is accommodated and put into the oil tank 100 and has a plurality of through holes 201 formed so that the food is cooked by heated edible oil; It is spaced apart and fixed along the outer circumferential surface of the frying tank 200, and is integrated with the frying tank 200 during food cooking to prevent the residue from the frying tank 200 from escaping into the edible oil accommodated in the oil tank. Fry net 300, which is configured to include a mesh-type net so as to be able to; A heating member 400 for heating the edible oil accommodated in the oil tank 100; And using an ultrasonic frying system including a first ultrasonic wave providing member 500 for providing ultrasonic waves to the edible oil accommodated in the oil tank 100; The frying tank 200 includes a plurality of protrusions 202 protruding inwardly in which cooked food is accommodated, and a plurality of grooves 203 concavely protruding outwardly at the center of the protrusion 202, to improve the generation efficiency of ultrasonic waves;
Mixing 100 parts by weight of raw fish with 5 to 20 parts by weight of salted salmon meat containing refined salt, starch, garlic powder, ginger powder and purified water, and aging in a refrigerator for 0.5 to 2 hours at a temperature of -5 to 5 ° C; and putting the refrigerated raw fish into the ultrasonic frying system to which ultrasonic waves of 20 to 60 kHz are applied at a temperature of 120 to 180 ° C. and cooking for 5 to 10 minutes;
It can soften the bones or spines of fish, so it is edible, and the hardness of fish meat is low, so it has excellent softening and chewing properties; Method of cooking bone-softened fish using an ultrasonic frying system capable of minimizing texture change, unpleasant flavor, and physicochemical change of fish itself over time, and fish cooked food with bone-softened fish cooked therefrom It is about.

Description

Bone-softened fish cooking method using ultrasonic frying system and bone-softened fish cooked food cooked therefrom

The present invention can soften the bones or spines of fish, so it is edible, and the hardness of the fish meat is low, and the softness and chewability are excellent; Method of cooking bone-softened fish using an ultrasonic frying system capable of minimizing texture change, unpleasant flavor, and physicochemical change of fish itself over time, and fish cooked food with bone-softened fish cooked therefrom It is about.

In general, fish is often compared to a treasure trove of calcium, and the secret to longevity of Japanese neighbors is said to be healthy and longevity because they enjoy eating fish with blue backs. Recently, with the rapid increase in the elderly population, Korea also tends to enter the ranks of the aging population, but the consumption of fish is still falling compared to neighboring Japan or China Taiwan. Among the many reasons why Koreans avoid fish, the most prominent one is that it is cumbersome to eat due to the fish's bones or spines, and avoids it because of the smell and smoke generated when fish are grilled or cooked. The notion that the taste is degraded may also be one of the reasons for avoiding fish.

Therefore, the domestic fish processing industry focuses on developing products that distribute only fish meat by removing bones and spines from fish, and supplying fish with bones and spines removed to school meals, but many nutrients and minerals contained in fish bones By being discarded as it is, there is a problem that causes children in the growing season, women with weak bones or the elderly to not get good nutrients such as calcium contained in fish bones. In addition, when fish is heated and commercialized, it is vacuum-packed to remove bacteria or microorganisms, or quenched and frozen for storage, but none of them can completely escape from the worry of bacteria or microorganisms. Since there are thermophilic bacteria and low-temperature bacteria, such as anaerobic bacteria that prefer a vacuum state, there is a problem that the decay of heated fish cannot be prevented by freezing storage or vacuum packaging.

On the other hand, the use of fried foods is rapidly increasing due to changes in our eating habits and taste preferences, and is expected to accelerate further in the future. A general frying device heats oil to a very high temperature and then cooks food with the heated oil. In this conventional frying device, it took a lot of time for the oil temperature to rise to a standard value. In addition, there is a problem in that the service life of the oil is reduced by accelerating rancidity of the oil as fine debris such as crumbs of the fried batter are carbonized by the high temperature. In addition, due to this, there was a problem in that the food was not cooked evenly and the taste of the food was deteriorated.

In particular, when fish is fried with high-temperature edible oil, there is a problem of contaminating the cooking environment and the vicinity of the cooker by generating a large amount of oil as well as an unpleasant odor and smoke peculiar to fish. In addition, after cooking, there still remains a problem that it is cumbersome to eat due to the bones or thorns of the fish. In addition, as time passes, there are problems that cause physicochemical changes in the fish itself, such as loss of texture due to moisture loss, unpleasant flavor, increase in acid value and peroxide value, and formation of polymers by hydrolysis.

Accordingly, in Korean Patent Registration Nos. 10-1817780, 10-1849554, and 10-2141952, a container containing frying oil for frying is heated while ultrasonic waves are provided during the frying process so that food can be cooked. While allowing faster and more even cooking, the edible oil filled inside was refined to reuse the edible oil or minimize contamination.

However, according to the above prior art, the cooked fish still has a problem that it is cumbersome to eat due to fish bones or thorns, and as time passes, the texture of fish meat becomes dry due to moisture loss, or unpleasant flavor, acid value and Problems such as an increase in peroxide value, polymer formation by hydrolysis, and the like causing physicochemical changes in the fish itself still remained. In addition, the above prior art mainly deals only with the acidification of edible oil used during frying and the useful life of the edible oil accordingly, and research on the quality and physicochemical changes of the food itself cooked thereby is still insignificant. The situation is.

Republic of Korea Patent No. 10-1817780 Republic of Korea Patent No. 10-1849554 Republic of Korea Patent No. 10-2141952

The present invention has been made to solve the above-mentioned problems, and one embodiment of the present invention can soften the bones or spines of fish, so that it is edible, and the hardness of fish meat is low, so it has excellent softening and chewing properties. ; It is an object of the present invention to provide a method of cooking fish with softened bones using an ultrasonic frying system capable of minimizing changes in texture, unpleasant flavor, and physicochemical changes of the fish itself over time.

In addition, another embodiment of the present invention is to provide a bone-softened fish cooked food cooked from the bone-softened fish cooking method using the ultrasonic frying system.

Various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

One embodiment of the present invention is a housing 1 provided with an oil tank 100 in which edible oil is accommodated; A frying tank 200 in which cooked food is accommodated and put into the oil tank 100 and has a plurality of through holes 201 formed so that the food is cooked by heated edible oil; It is spaced apart and fixed along the outer circumferential surface of the frying tank 200, and is integrated with the frying tank 200 during food cooking to prevent the residue from the frying tank 200 from escaping into the edible oil accommodated in the oil tank. Fry net 300, which is configured to include a mesh-type net so as to be able to; A heating member 400 for heating the edible oil accommodated in the oil tank 100; And using an ultrasonic frying system including a first ultrasonic wave providing member 500 for providing ultrasonic waves to the edible oil accommodated in the oil tank 100; The frying tank 200 includes a plurality of protrusions 202 protruding inwardly in which cooked food is accommodated, and a plurality of grooves 203 concavely protruding outwardly at the center of the protrusion 202, to improve the generation efficiency of ultrasonic waves;

Mixing 100 parts by weight of raw fish with 5 to 20 parts by weight of salted salmon meat containing refined salt, starch, garlic powder, ginger powder and purified water, and aging in a refrigerator for 0.5 to 2 hours at a temperature of -5 to 5 ° C; and putting the refrigerated raw fish into the ultrasonic frying system to which ultrasonic waves of 20 to 60 kHz are applied at a temperature of 120 to 180 ° C. and cooking for 5 to 10 minutes. A cooking method for tenderized fish is provided.

The ultrasonic frying system includes a second ultrasonic wave providing member 600 for providing pulse-type ultrasonic waves to cooked food accommodated in the frying tank 200; The pulse-type ultrasound may be a cycle in which ultrasound of 60 to 120 kHz is applied (ON) for 2 to 5 seconds and stopped (OFF) for 2 to 10 seconds.

The lower surface of the frying tank 200 may further include a rotary member 204 so that the edible oil inside the frying tank 200 forms a vortex.

The salted meat broth contains 1 to 5% by weight of refined salt, 2 to 8% by weight of starch, 2 to 8% by weight of garlic powder, 0.1 to 3% by weight of ginger powder, and the balance of purified water; The salted meat broth may further contain 1 to 5% by weight of allyl isothiocyanate and 0.1 to 3% by weight of phosbitin.

Another embodiment of the present invention provides a bone-softened fish cooked food prepared from the bone-softened fish cooking method using the ultrasonic frying system.

According to the method of cooking bone-softened fish using an ultrasonic frying system according to one embodiment of the present invention and the bone-softened fish cooked food cooked therefrom, food can be cooked quickly and evenly, and used during cooking. By using an ultrasonic frying system that can contribute to energy saving by reducing the heat source to a minimum, it is possible to soften the bones or spines of fish, making it edible and has low hardness of the fish meat, which has excellent softness and chewability. There is an effect that can provide fish cooked food.

In addition, the cooked fish food with softened bones has the effect of minimizing physicochemical changes of the fish itself, such as change in texture over time, increase in unpleasant flavor, acid value and peroxide value, and formation of polymers by hydrolysis. there is. In other words, by slowing down the oxidation rate of edible oil that accelerates during the frying process and maintaining the quality, the shelf life of cooked fish food is improved, and functional well-being type fish cooked food with softened bones that is safe, economical, and rich in nutrients is provided to consumers. There are effects that can be provided.

1 shows a schematic cross-sectional view of an ultrasonic frying system that can be used in the present invention.
Figure 2 shows a schematic perspective view and cross-sectional view of the frying tank 200.
Figure 3 shows a schematic perspective view of the frying tank 200 and a front view of the inside of the frying tank.
Figure 4 shows a perspective view of the integrated frying tank 200 and frying net 300 according to an embodiment of the present invention.
Figure 5 shows an exploded perspective view of the integrated frying tank 200 and frying net 300 according to one embodiment of the present invention.
Figure 6 shows a perspective view of the integrated frying tank 200 and the frying net 300 according to another embodiment of the present invention.
Figure 7 shows an exploded perspective view of the integrated frying tank 200 and frying net 300 according to another embodiment of the present invention.
9 is a schematic cross-sectional view of an ultrasonic frying system including a plurality of integrated frying tanks 200 and frying nets 300.
10 is a schematic cross-sectional view of an ultrasonic frying system further including a second ultrasonic providing member 600.
11 shows a schematic cross-sectional view of an ultrasonic frying system further including a rotating member 204.

Hereinafter, embodiments of the present invention will be described in detail. However, this is presented as an example, and the present invention is not limited thereby, and the present invention is only defined by the scope of the claims to be described later.

One embodiment of the present invention is a housing 1 provided with an oil tank 100 in which edible oil is accommodated; A frying tank 200 in which cooked food is accommodated and put into the oil tank 100 and has a plurality of through holes 201 formed so that the food is cooked by heated edible oil; It is spaced apart and fixed along the outer circumferential surface of the frying tank 200, and is integrated with the frying tank 200 during food cooking to prevent the residue from the frying tank 200 from escaping into the edible oil accommodated in the oil tank. Fry net 300, which is configured to include a mesh-type net so as to be able to; A heating member 400 for heating the edible oil accommodated in the oil tank 100; And using an ultrasonic frying system including a first ultrasonic wave providing member 500 for providing ultrasonic waves to the edible oil accommodated in the oil tank 100; The frying tank 200 includes a plurality of protrusions 202 protruding inwardly in which cooked food is accommodated, and a plurality of grooves 203 concavely protruding outwardly at the center of the protrusion 202, to improve the generation efficiency of ultrasonic waves;

Mixing 100 parts by weight of raw fish with 5 to 20 parts by weight of salted salmon meat containing refined salt, starch, garlic powder, ginger powder and purified water, and aging in a refrigerator for 0.5 to 2 hours at a temperature of -5 to 5 ° C; and putting the refrigerated raw fish into the ultrasonic frying system to which ultrasonic waves of 20 to 60 kHz are applied at a temperature of 120 to 180 ° C. and cooking for 5 to 10 minutes. A cooking method for tenderized fish is provided.

According to the cooking method of bone-softened fish using the ultrasonic frying system according to one embodiment of the present invention and the bone-softened fish cooked food cooked therefrom, food can be cooked quickly and evenly, and during cooking By using an ultrasonic frying system that can contribute to energy saving by reducing the heat source used, the bone or spine of the fish can be softened gently, making it edible and the fish meat low in hardness, which has excellent softness and chewability. There is an effect that can provide cooked fish food.

In addition, the cooked fish food with softened bones has the effect of minimizing physicochemical changes of the fish itself, such as change in texture over time, increase in unpleasant flavor, acid value and peroxide value, and formation of polymers by hydrolysis. there is. In other words, by slowing down the oxidation rate of edible oil that accelerates during the frying process and maintaining the quality, the shelf life of cooked fish food is improved, and functional well-being type fish cooked food with softened bones that is safe, economical, and rich in nutrients is provided to consumers. There are effects that can be provided.

In the specification of the present invention, the term "fish" may include white fish or red fish such as flatfish, dongtae, Spanish mackerel, yellowtail, mackerel, reference fish, limyeonsu, and saury, but is not particularly limited.

First, the ultrasonic frying system includes a housing 1 provided with an oil tank 100 in which edible oil is accommodated; A frying tank 200 in which cooked food is accommodated and put into the oil tank 100 and has a plurality of through holes 201 formed so that the food is cooked by heated edible oil; It is spaced apart and fixed along the outer circumferential surface of the frying tank 200, and is integrated with the frying tank 200 during food cooking to prevent the residue from the frying tank 200 from escaping into the edible oil accommodated in the oil tank. Fry net 300, which is configured to include a mesh-type net so as to be able to; A heating member 400 for heating the edible oil accommodated in the oil tank 100; and a first ultrasonic wave providing member 500 providing ultrasonic waves to the edible oil accommodated in the oil tank 100. A schematic cross-sectional view of an ultrasonic frying system usable in the present invention is shown in FIG.

At this time, the housing 1 may be provided with an oil tank 100 in which edible oil is accommodated. In addition, the housing 1 includes a controller (not shown) for controlling power to be supplied to the heating member 400 and the first ultrasound providing member 500; A display window (not shown) may be included to check the temperature of the oil tank 100 and the frequency of the ultrasonic waves provided.

In the frying tank 200, cooked food is accommodated and put into the oil tank 100, and a plurality of through holes 201 are formed so that the cooking oil of the oil tank 100 can easily flow into the frying tank 200. By infiltrating, food can be cooked.

The frying tank 200 is detachable and fixable to the housing 1, and the frying tank 200 is detachable from the housing 1, so that cooked food can be easily accommodated or taken out.

In addition, the frying tank 200 includes a plurality of projections 202 protruding inwardly in which cooked food is accommodated, and a plurality of grooves 203 concavely protruding outwardly at the center of the projections 202. It can be used preferably. As a result, the ultrasonic waves provided to the edible oil inside the frying tank 200 can be reflected in various directions, which not only greatly improves the ultrasonic generation efficiency, but also softens not only the flesh of the fish but also the bones and spines, It is edible, and the hardness of the fish meat is low, so the effect of providing fish food with softened bones having excellent softness and chewiness can be greatly improved. A schematic perspective view, a cross-sectional view, and a front view of the inside of the frying tank 200 are shown in FIGS. 2 and 3 .

In particular, the protrusion 202 is formed long along the longitudinal direction of the frying tank 200, and the groove 203 is formed in a polygonal shape at the center of the protrusion 202, so that ultrasonic vibration is applied to cooked food. can penetrate deeply into the inside, so that food can be cooked more quickly and evenly in a short time, and the salted meat liquid can be evenly penetrated into the cooked food, and the seasoning effect of the cooked food is greatly improved can make it As a result, it is possible to soften the bones or spines of the fish, and it is possible to provide a cooked fish food with softened bones, which is edible and has low hardness of the fish flesh, which has excellent softness and chewability.

The frying net 300 is spaced apart and fixed along the outer circumferential surface of the frying tank 200, and is integrated with the frying tank 200 during food cooking, so that the dregs from the frying tank 200 are accommodated in the oil tank. In order to prevent escaping into edible oil, it can be preferably used that is configured to include a mesh-type net. A perspective view and an exploded perspective view of the frying tank 200 and the frying net 300 integrated according to one embodiment of the present invention are shown in FIGS. 4 and 5, respectively.

In addition, the bottom surface of the fry net 300 is inclined toward the center, so that the debris coming out of the fry tank 200 can be easily collected on the bottom surface of the fry net 300, and cleaning is required after cooking. It has an easy effect. A perspective view and an exploded perspective view of the frying tank 200 and the frying net 300 integrated according to another embodiment of the present invention are shown in FIGS. 6 and 7, respectively.

More specifically, the frying tank 200 and the frying net 300 may be integrated by being spaced apart and fixed by a separate fixing member 12. At this time, the fixing member includes a fry tank fixing groove (not shown) and a fry net fixing groove (not shown), and the fry tank 200 and the fry net 300 are spaced apart and fixed to be integrated. will be.

In addition, the fixing member 12 may be fixed to the housing 1 and connected to the support member 11 so that the frying tank 200 and the frying net 300 may be supported. A schematic perspective view of a frying tank 200 and a frying net 300 that can be integrated with the support member 11 and the fixing member 12 is shown in FIG.

In addition, by putting a plurality of the integrated frying tank 200 and the frying net 300 into the oil tank 100, the cooking efficiency of the food to be cooked can be further improved. A schematic cross-sectional view of an ultrasonic frying system including a plurality of integrated frying tanks 200 and a frying net 300 is shown in FIG. 9 .

The heating member 400 is for heating the edible oil accommodated in the oil tank 100. The heating member 400 is generally used in the art, and the type and shape of the heating member 400 are not particularly limited in the present invention.

The first ultrasonic wave providing member 500 is to provide ultrasonic waves to the edible oil accommodated in the oil tank 100. The first ultrasound providing member 500 is generally used in the field, and the type and shape of the first ultrasonic providing member 500 are not particularly limited in the present invention.

On the other hand, the ultrasonic frying system further includes a second ultrasonic wave providing member 600 for providing pulse-type ultrasonic waves to the cooked food accommodated in the frying tank 200, so that bones or spines of fish can be softened more gently, There is an effect of providing a cooked fish food with softened bones, which is easier to eat and has a lower hardness of fish meat, which has greatly improved softness and chewability.

In addition, the cooked fish food with softened bones has the effect of minimizing physicochemical changes of the fish itself, such as change in texture over time, increase in unpleasant flavor, acid value and peroxide value, and formation of polymers by hydrolysis. can be greatly improved. A schematic cross-sectional view of the ultrasonic frying system further including the second ultrasonic providing member 600 is shown in FIG. 10 .

In this case, the pulse type ultrasound may be to repeat a cycle of applying (ON) 60 to 120 kHz ultrasound for 2 to 5 seconds and stopping (OFF) for 2 to 10 seconds. As a result, not only can food be cooked evenly, but the above effect can be further improved.

In addition, the ultrasonic frying system further includes a rotating member 204 on the bottom surface of the frying tank 200, so that the edible oil inside the frying tank 200 forms a vortex, thereby further improving the above effect. . A schematic cross-sectional view of an ultrasonic frying system further including such a rotating member 204 is shown in FIG. 11 .

On the other hand, the method of cooking bone-softened fish using the ultrasonic frying system is to mix 100 parts by weight of raw fish with 5 to 20 parts by weight of salted meat liquid containing refined salt, starch, garlic powder, ginger powder and purified water, Refrigerating at a temperature of -5 to 5 ° C. for 0.5 to 2 hours; And it is preferable to include the step of cooking for 5 to 10 minutes by introducing the refrigerated raw fish into the ultrasonic frying system to which ultrasonic waves of 20 to 60 kHz are applied at a temperature of 120 to 180 ° C.

First, 100 parts by weight of raw fish is mixed with 5 to 20 parts by weight of salted salmon meat containing refined salt, starch, garlic powder, ginger powder and purified water, and aged in a refrigerator for 0.5 to 2 hours at a temperature of -5 to 5 ° C. .

The salted meat liquid functions to infiltrate the seasoning into the raw fish and remove the miscellaneous nae. The salted salmon meat liquid is preferably mixed in an amount of 5 to 20 parts by weight based on 100 parts by weight of the raw fish. If the content of the salted meat is too small, there is a problem that the above improvement effect may be insufficient, and if the content of the salted meat is too large, since the ultrasonic frying system is used, the seasoning is added to the raw fish. There is a problem that too much penetration can make the taste irritating.

More specifically, the salted meat broth contains 1 to 5% by weight of refined salt, 2 to 8% by weight of starch, 2 to 8% by weight of garlic powder, 0.1 to 3% by weight of ginger powder, and the remaining amount of purified water. The effect can be further improved.

At this time, the salted salmon meat liquid contains 1 to 5% by weight of allyl isothiocyanate and phosbi in order to further improve the effect of removing the fish, softening the fish meat, chewing, and minimizing the physicochemical change of the fish itself. It may further include 0.1 to 3% by weight of tin.

If the content of allyl isothiocyanate is too small, there is a problem that the above-described improvement effect may be insufficient, and if the content of allyl isothiocyanate is too large, the pungent taste becomes stronger, thereby reducing the flavor of cooked food. There are problems that can be lost.

In addition, when the content of phosbitine is too small, there is a problem that the above-described improvement effect may be insufficient, and when the content of phosbitine is too large, there is a problem that the permeation of the curing meat liquid may be reduced.

In addition, the refrigeration aging functions to allow raw fish to evenly contain the seasoning without loss of moisture. The refrigeration aging is preferably performed at a temperature of -5 to 5 °C for 0.5 to 2 hours. If the temperature of the refrigeration aging is too low or the time is too short, there is a problem that the above improvement effect may be insufficient, and if the temperature of the refrigeration aging is too high or the time is too long, the water loss of raw fish is excessive. There is a problem that the fish meat can become tough or tough.

Thereafter, the refrigerated raw fish is put into the ultrasonic frying system to which ultrasonic waves of 20 to 60 kHz are applied at a temperature of 120 to 180 ° C. and cooked for 5 to 10 minutes to provide cooked fish food with softened bones. can

That is, food can be quickly and evenly cooked even at a relatively low temperature of 120 to 180 ° C., and the heat source used during cooking can be reduced to a minimum, thereby contributing to energy saving.

If the frequency of the ultrasound is too low, there is a problem that the above effect may be insufficient, and if the frequency of the ultrasound is too high, there is a problem that food may not be cooked evenly.

Another embodiment of the present invention provides a bone-softened fish cooked food prepared from the bone-softened fish cooking method using the ultrasonic frying system.

According to the method of cooking bone-softened fish using an ultrasonic frying system according to one embodiment of the present invention and the bone-softened fish cooked food cooked therefrom, food can be cooked quickly and evenly, and used during cooking. By using an ultrasonic frying system that can contribute to energy saving by reducing the heat source to a minimum, it is possible to soften the bones or spines of fish, making it edible and has low hardness of the fish meat, which has excellent softness and chewability. There is an effect that can provide fish cooked food.

In addition, the cooked fish food with softened bones has the effect of minimizing physicochemical changes of the fish itself, such as change in texture over time, increase in unpleasant flavor, acid value and peroxide value, and formation of polymers by hydrolysis. there is. In other words, by slowing down the oxidation rate of edible oil that accelerates during the frying process and maintaining the quality, the shelf life of cooked fish food is improved, and functional well-being type fish cooked food with softened bones that is safe, economical, and rich in nutrients is provided to consumers. There are effects that can be provided.

Although the preferred embodiment of the present invention has been described in detail above, the present invention is not limited to the above embodiment, and various modifications are made by those skilled in the art within the scope of the technical idea of the present invention. this is possible

<Example 1>

100 parts by weight of raw fish (early croaker) was mixed with 19 parts by weight of a salted salmon broth containing 4.75% by weight of refined salt, 3.40% by weight of starch, 5.25% by weight of garlic powder, 1.80% by weight of ginger powder, and the remaining amount of purified water, about - It was aged in a refrigerator for 1.5 hours at a temperature of 1 °C.

Thereafter, the refrigerated raw fish was put into the ultrasonic frying system to which ultrasonic waves of 55 kHz and 130 ° C were applied and cooked for about 8 minutes.

At this time, the ultrasonic frying system shown in FIGS. 1 to 4 was used as the ultrasonic frying system.

<Example 2>

100 parts by weight of fish raw material (early) contains 3.25% by weight of refined salt, 2.15% by weight of starch, 6.10% by weight of garlic powder, 1.75% by weight of ginger powder, 3.10% by weight of allyl isothiocyanate, 1.25% by weight of phosbitin and the remaining amount of purified water. It was mixed with 15 parts by weight of salted meat broth and aged in a refrigerator for 1.5 hours at a temperature of about -1 ° C.

Thereafter, the refrigerated raw fish was put into the ultrasonic frying system to which ultrasonic waves of 130 ° C. and 55 kHz were applied and cooked for about 10 minutes.

At this time, the ultrasonic frying system shown in FIGS. 1 to 4 was used as the ultrasonic frying system.

<Example 3>

An ultrasonic frying system as shown in FIG. 11 was used. The ultrasonic frying system includes a second ultrasonic providing member 600; The lower surface of the frying tank 200 includes a rotating member 204. At this time, the second ultrasound providing member 600 provided pulse-type ultrasound that repeats a cycle of applying (ON) 110 kHz ultrasound for 3 seconds and stopping (OFF) for 5 seconds.

Fish was cooked in the same manner as in Example 2, except that the ultrasonic frying system was used.

<Comparative Example 1>

The refrigerated raw fish of Example 1 is not used in the frying tank 200 and the frying net 300; The fish was cooked in the same manner as in Example 1, except that the cooking oil was directly put into the oil tank 100 containing it.

<Test Example>

sensory evaluation

In order to confirm whether there is a difference in the appearance and flavor of the fish cooked in Examples 1 to 3 and Comparative Example 1, sensory quality evaluation was performed on sensory test personnel consisting of 10 general consumers. More specifically, 9 points for appearance, flavor, tenderness, juiciness and overall acceptance of the fish cooked according to Examples 1 to 3 and Comparative Example 1 According to the scale method (1 point: very bad ~ 9 points: very good), a sensory test was performed with a full score of 9 points, and the results are shown in Table 1 below.

Exterior zest year succulent overall preference Example 1 5.1 5.3 5.3 5.2 5.2 Example 2 5.1 5.6 5.6 5.5 5.4 Example 3 5.3 5.9 6.3 5.8 5.7 Comparative Example 1 5.0 4.9 5.0 4.7 4.8

As can be seen in Table 1, the fish cooked in Examples 1 to 3 were compared to the fish cooked in Comparative Example 1, in appearance, flavor, tenderness, and juiciness. ) and overall acceptance were all excellent.

pH and acidity measurement

The pH of the fish cooked in Examples 1 to 3 and Comparative Example 1 was obtained by taking 10 ml of the sample, diluting it in 90 ml of deionized water, and filtering with filter paper (Whatman™ cellulose filter paper Grade 1, GE Healthcare companies, UK) Therefore, the average value was expressed after three repeated measurements using a pH meter (Orion 3-star plus pH Benchtop meter, Orion Research Inc, USA). The pH was titrated to a point of 8.4 ± 0.1, and the consumption amount (mL) of NaOH consumed at this time was converted into % total acid, and the results are shown in Table 2 below.

Acidity (%) right after cooking 5 days after refrigeration 10 days after refrigeration Refrigerate after 15 days Refrigerate after 20 days Example 1 7.0 7.1 7.3 7.4 7.5 Example 2 7.0 7.0 7.2 7.2 7.3 Example 3 6.9 7.0 7.1 7.3 7.3 Comparative Example 1 6.9 7.2 7.3 7.5 7.8

As can be seen in Table 2, it was confirmed that the acidity increase rate of the fish cooked in Examples 1 to 3 was lowered compared to the fish cooked in Comparative Example 1.

Peroxide value (POV) measurement

The peroxide value of the fish samples cooked in Examples 1 to 3 and Comparative Example 1 was evaluated using 74A of the IDF standard method (International IDF Standards, 1991, International dairy federation, IDF-square Vergote 41, Brussels, Belgium, sec 74A:1991) 0.05 g of the extracted fat sample and 98 mL of chloroform-methanol (7:3 v/v) were added to the test tube and mixed for 3 seconds. After adding 50 μL of 30% ammonium thiocyanate solution and mixing for 3 seconds, 50 μL of 1% ferrous iron solution was added and mixing was performed for 3 seconds. The reactant was reacted for 5 minutes at room temperature, and absorbance was measured at 500 nm using a uv-vis spectrophotometer.

The peroxide value (POV) was expressed as mEq of peroxides/kg of sample and was calculated using the following formula.

POV (mEq/kg) = (As - Ab) × m/(55.84 × m0×2)

As: Absorbance of test group, Ab: Absorbance of control group, m: slope of the curve, m0: mass of sample, 55.84: mass of iron atom (Shantha and Decker, 1994)

The peroxide value (POV) calculated by the above formula is shown in Table 3 below.

peroxide value right after cooking 5 days after refrigeration 10 days after refrigeration Refrigerate after 15 days Refrigerate after 20 days Example 1 9.9 12.1 15.1 17.6 19.8 Example 2 9.7 11.8 13.3 15.9 18.1 Example 3 9.6 10.5 12.1 13.8 16.4 Comparative Example 1 10.8 12.5 19.5 21.4 23.8

As can be seen in Table 3, it was confirmed that the increase rate of the peroxide value of the fish cooked in Examples 1 to 3 was significantly lower than that of the fish cooked in Comparative Example 1.

VBN (Volatile basic nitrogen, conway micro-diffusion method)

Volatile basic nitrogen, that is, VBN (volatile basic nitrogen), used to determine the degree of corruption of meat and fish and shellfish, was used by a micro-diffusion method using a conway unit, and cooked in Examples 1 to 3 and Comparative Example 1 50 mL of distilled water was added to 10 g of ground fish sample, homogenized at 11,000 rpm for 30 seconds, and then centrifuged at 5,000 rpm, 30 minutes, 4 ℃, filtered, and slightly acidic (pH 4) using 5% H ₂ SO ₄ After adjusting, 100 mL was used as a test solution.

After applying glycerin to the conway unit adhesive part and injecting 1mL of 0.01NH ₂ SO ₄ into the inner chamber, 1ml of the filtered homogenate was added to one side of the outer chamber, and 1mL of K ₂ CO ₃ was injected into the other side, mixing well, and then at 37℃ for 120 minutes cultured. After completion of the reaction, a drop of Brunswik's solution was added to the inner chamber of the conway unit, followed by titration with a 0.01 N NaOH solution using a small amount of horizontal burette.

VBN (mg%) = 0.28 × (a-b) × F × 100/0.1

a: Titration for main test (ml), b: Titration for blank test (ml)

The VBN content calculated by the above formula is shown in Table 4 below. At this time, the volatile basic nitrogen compound, that is, VBN (volatile basic nitrogen) content used to determine the degree of spoilage of meat products is usually considered safe when it is less than 20 mg%, and when it is more than 30 mg%, the initial decay level can be evaluated as

VBN content
(mg %) right after cooking 5 days after refrigeration 10 days after refrigeration Refrigerate after 15 days Refrigerate after 20 days Example 1 0.6 1.1 1.8 3.7 4.9 Example 2 0.5 1.0 1.5 3.2 4.5 Example 3 0.5 0.8 1.3 2.7 3.2 Comparative Example 1 0.6 1.7 2.8 4.8 6.3

As can be seen in Table 4, it was confirmed that the increase rate of the VBN content of the fish cooked in Examples 1 to 3 was significantly lowered compared to the fish cooked in Comparative Example 1.

Thiobarbituric acid (TBA) value

After homogenization by adding 50 ul of butylated hydroxyanisole (BHA) and 15 ml of distilled water to 5 g of ground fish cooked in Examples 1 to 3 and Comparative Example 1, 1 ml of the homogenate was put in a test tube and 2 ml of thiobarbituric acid (TBA) / Add the mixed solution of trichloroacetic acid (TCA), mix thoroughly, heat-treat in a constant temperature water bath at 90℃ for 15 minutes, cool, and centrifuge at 3,000 rpm for 10 minutes. The upper layer of the centrifuged sample was recovered and the absorbance measured at 531 nm was multiplied by 5.88 to obtain mgMA (malonaldehyde)/kg, and the resulting values are shown in Table 5 below.

At this time, the analysis result of thiobarbituric acid reactive substances (TBARS), which is the value of fat rancidity, is expressed in mg of malonaldehyde (MA), a breakdown product of lipid peroxide per 1 kg of muscle. It is oxidized to produce peroxides such as hydroperoxide, which damages proteins and DNA, causes mutations and carcinogenesis, accelerates arteriosclerosis and aging, and deteriorates food quality. Therefore, since it was proposed to measure the degree of autoxidation of fat-containing foods, it is the most widely used method for measuring the oxidation state of fat in foods. In addition, since the generation of TBARS due to rancidity of meat products is closely related to the generation of putrid odor, the content of TBARS is also an index for evaluating the freshness of meat products. It is general that the TBA value increases as the storage period becomes longer. However, since there are cases in which trace amounts of fatty acid spoilage are not detected, the indicator for confirming the presence or absence of fatty acid spoilage is usually judged to be 10 or more, and if it is less than that, it can be judged to be in a safe range.

TBA value right after cooking 5 days after refrigeration 10 days after refrigeration Refrigerate after 15 days Refrigerate after 20 days Example 1 0.1 0.3 0.5 1.1 1.7 Example 2 0.1 0.2 0.3 0.7 1.3 Example 3 0.1 0.1 0.2 0.5 1.0 Comparative Example 1 0.1 0.5 1.1 1.7 2.3

As can be seen in Table 5, it was confirmed that the increase rate of the TBA value of the fish cooked in Examples 1 to 3 was significantly lowered compared to the fish cooked in Comparative Example 1.

As a result, the bone-softened fish cooked food prepared according to one embodiment of the present invention has physicochemical properties of the fish itself, such as change in texture over time, increase in unpleasant flavor and acid value and peroxide value, and formation of polymers by hydrolysis. It has the effect of minimizing change. In other words, by slowing down the oxidation rate of edible oil that accelerates during the frying process and maintaining the quality, the shelf life of cooked fish food is improved, and functional well-being type fish cooked food with softened bones that is safe, economical, and rich in nutrients is provided to consumers. expected to be able to provide.

As described above, those skilled in the art to which the present invention pertains will be able to understand that the present invention can be embodied in other specific forms without changing its technical spirit or essential features. Therefore, all of the embodiments described above should be understood as illustrative and not limiting. The scope of the present invention should be construed as including all changes or modifications derived from the meaning and scope of the claims to be described later and their equivalent concepts rather than the above detailed description included in the scope of the present invention.

1: housing
100: oil tank
200: fry tank
201: through hole
202: projection
203: home
204: rotating member
300: fried net
400: heating member
500: first ultrasound providing member
600: second ultrasound providing member
11: support member
12: fixing member

Claims (5)

A housing (1) provided with an oil tank (100) in which edible oil is accommodated; A frying tank 200 in which cooked food is accommodated and put into the oil tank 100 and has a plurality of through holes 201 formed so that the food is cooked by heated edible oil; It is spaced apart and fixed along the outer circumferential surface of the frying tank 200, and is integrated with the frying tank 200 during food cooking to prevent the residue from the frying tank 200 from escaping into the edible oil accommodated in the oil tank. Fry net 300, which is configured to include a mesh-type net so as to be able to; a heating member 400 for heating the edible oil accommodated in the oil tank 100; And using an ultrasonic frying system including a first ultrasonic wave providing member 500 for providing ultrasonic waves to the edible oil accommodated in the oil tank 100;
The frying tank 200 includes a plurality of protrusions 202 protruding inwardly in which cooked food is accommodated, and a plurality of grooves 203 concavely protruding outwardly at the center of the protrusion 202, to improve the generation efficiency of ultrasonic waves;
100 parts by weight of raw fish, 1 to 5% by weight of refined salt, 2 to 8% by weight of starch, 2 to 8% by weight of garlic powder, 0.1 to 3% by weight of ginger powder, 1 to 5% by weight of allyl isothiocyanate and 0.1% by weight of phosbitin Mixing with 5 to 20 parts by weight of salted meat broth containing 3% to 3% by weight and the remaining amount of purified water, and aging in a refrigerator at a temperature of -5 to 5 ° C. for 0.5 to 2 hours; and
Putting the refrigerated raw fish into the ultrasonic frying system to which ultrasonic waves of 20 to 60 kHz are applied at a temperature of 120 to 180 ° C. and cooking for 5 to 10 minutes, Can be quickly cooked at a low temperature and can contribute to energy saving by reducing the heat source used during cooking to a minimum;
The ultrasonic frying system includes a second ultrasonic wave providing member 600 for providing pulse-type ultrasonic waves to cooked food accommodated in the frying tank 200;
The pulse-type ultrasound is to repeat a cycle of applying (ON) 60 to 120 kHz ultrasound for 2 to 5 seconds and stopping (OFF) for 2 to 10 seconds;
A method of cooking fish with softened bones using an ultrasonic frying system, characterized in that it has the effect of improving the shelf life of cooked fish food by slowing down the oxidation rate of edible oil accelerated in the frying process and maintaining the quality.
delete According to claim 1,
The lower surface of the frying tank 200 further includes a rotating member 204,
Cooking method of bone-softened fish using an ultrasonic frying system, characterized in that the edible oil inside the frying tank 200 forms a vortex.
delete A bone-softened fish cooked food, characterized in that it is cooked from the bone-softened fish cooking method using the ultrasonic frying system according to any one of claims 1 and 3.