KR19990008891A - Spicy cod roe - Google Patents

Abstract

The present invention reproduces the peculiar flavor of the cod roe by replacing the expensive natural cod roe with the inexpensive processed cod roe, and has advantages such as more economical, mass production, hygienic and safe, and long-term preservation. It is about spicy cod roe.

Description

Spicy cod roe

The present invention relates to spicy cod roe, and specifically relates to spicy cod roe to feel the taste and aroma of natural cod roe.

Natural cod roe is a high-quality egg roe harvested from pollock pollen from Alaska, a report on the East Coast of Korea and aquatic resources. It has low water content, high protein and mineral content, and has sweet and Jimmy ingredients in terms of nutrition as well as nutrition. In particular, glutamic acid, which is a constituent of Jimmy, is the most abundant among the component amino acid components, and the free amino acid and nucleic acid components are arranged appropriately to form a unique taste of egg.

However, the egg is difficult to enjoy on the fly, which does not satisfy the taste of many people. In general, products using easily available cod roe have cod roe, but the price is rather expensive, and it is true that there are many problems of freshness or cleanliness in the manufacturing process and distribution process. Therefore, for most people who prefer it, it is very meaningful to be able to feel the taste and aroma of it.

On the other hand, flavor meat is mainly made of meat, and the flavor is added to the flavor of the desired fish meat is representative of the crab meat is typical.

Since the existing flavor meat is roasted for about 3 minutes with steam and about 3 minutes in gas, its texture is soft and it is not easy to chew, so it is not suitable for spicy cod meat, and can be stored at 0 ~ 10 ℃ for 20 days. However, after three days, the quality of the starch decreases considerably. Therefore, the long-term preservation of products in the distribution process is difficult, so there were many disadvantages in terms of sales.

In consideration of this point, the present inventors consider that Korean food is prepared by adding flavors and extracts that can give a unique taste of fermented foods close to nature in addition to the existing taste additives. By re-processing in the form of) to develop a soft and rich texture of spicy cod roe to complete the present invention.

This will be described in detail as follows.

The present invention is a) 0.1 ~ 3 parts by weight of extract, 70 to 80 parts by weight, 10 to 15 parts by weight of corn starch, and 5 to 10 parts by weight of soybean powder, 1 to 3 parts by weight of soy protein, 0.01 to 0.1 of polyphosphoric acid Parts by weight, 0.01 to 0.1 parts by weight of ribotide, 1 to 3 parts by weight of salt, 0.1 to 2 parts by weight of MSG, 0.01 to 0.1 parts by weight of allicin, 0.1 to 3 parts by weight of soybean oil, 1 to 10 parts by weight of egg white, red color No. 102 0.01 to 3 parts by weight, yellow color No. 5 0.01 to 3 parts by weight are mixed and matured to prepare a flesh meat, and cut into eggs. b) Prepare the blended meat having the above component ratio and mix it in a ratio of already prepared and finely cut meat and flavor meat: blended meat = 60-80: 20-40. c) The mixed meat can be cut into a mold of a egg type, and then roasted, sterilized, and then refrigerated and frozen for storage.

In the a) step, the cod roe extract is added to give a natural taste of cod roe, and can be prepared from a natural cod using conventional methods.

In the step b), the mixed meat is prepared by mixing a predetermined amount of the mixed meat so that the pre-prepared and matured egg-shaped meat flesh can be aggregated to feel the unique texture of the cod roe. However, the only difference is that the meat is prepared in advance and aged.

In the step c), the steam roasting is a process of heating with steam and gas for 1 to 10 minutes, and the sterilizing process is preferably about 50 minutes at 90 ° C.

The following examples illustrate the invention in more detail, and do not limit the invention.

Example

1 weight part of cod roe extract, 70 parts by weight of meat, 15 parts by weight of corn starch, 5.74 parts by weight of soybean powder, 1 part by weight of soy protein, 0.03 parts by weight of polyphosphate, 0.02 parts by weight of ribotide, 1.45 parts by weight of salt, 0.5 parts by weight of MSG , 0.02 parts by weight of allicin, 1 part by weight of soybean oil, 6 parts by weight of egg white, 0.1 parts by weight of Red Color No. 102, 0.1 parts by weight of Yellow Color No. 5 Cut down. Prepare the compounded meat having the above ingredients and mix it with taste flesh 70: compounded meat 30, and then roast the mixed meat and sterilize at 90 ° C. for 50 minutes for refrigeration and freezing.

Comparative example

70.06 parts by weight, 10.51 parts by weight of corn starch, 8.28 parts by weight of wheat flour, 5.00 parts by weight of soy protein, 0.86 parts by weight of soybean oil, 2.03 parts by weight of salt, 0.03 parts by weight of sugar, 0.37 parts by weight of L-glutamate, 0.71 parts by weight of glycine, 0.35 parts by weight of calcium carbonate, 1.27 parts by weight of seasoning liquid, 0.07 parts by weight of CEM, 0.21 parts by weight of crab extract, 0.22 parts by weight of flavor, 0.02 parts by weight of pigment CA, 0.01 parts by weight of pigment OC, and set at 90 ° C. and 105 ° C. gas Heat in burner It is dried and shredded to prepare crab meat.

Sensory test

The sensory test using the taste meat of the comparative example and the splendid taste meat prepared in the example was based on a seven-step taste scale method for 10 inspectors, the results are shown in Table 1 below.

Sensory test results of spicy cod roe using the cod roe of Example 1 Metric / Category Comparative example Example Exterior 5.2 5.9 Taste 4.2 4.8 Flavor and taste 5.2 5.9 Texture and feel 4.4 6.0

(1 point: Very poor, 4 points: Normal, 7 points: Very good)

As shown in Table 1, the spicy cod roe of Example 1 was superior in appearance, aesthetics, aroma and taste, and texture and touch, and in particular, texture and touch were superior to existing taste meat.

The cod roe flavored product is made up of steam and gas for several minutes to increase the texture of the existing flavored meat, which is soft and chewy.It can enhance the soft and chewy taste.It can be refrigerated, frozen, and frozen. It can be stored for 18 months, so the shelf life is extended and you can feel the taste, aroma and texture of high quality cod roe at the same time. Can be.

Claims (1)

a) 0.1 to 3 parts by weight of cod roe extract, 70 to 80 parts by weight, 10 to 15 parts by weight of corn starch, 5 to 10 parts by weight of soybean powder, 1 to 3 parts by weight of soy protein, 0.01 to 0.1 parts by weight of polyphosphoric acid, Ribotide 0.01 to 0.1 parts by weight, salt 1 to 3 parts by weight, MSG 0.1 to 2 parts by weight, allicin 0.01 to 0.1 parts by weight, soybean oil 0.1 to 3 parts by weight, egg white 1 to 10 parts by weight, red color No. 102 0.01 to 3 parts by weight, yellowcolor No. 5 0.01 to 3 parts by weight are mixed and matured to prepare a flesh meat, and cut into eggs, and b) a meat powder having the above ingredient ratio is prepared to taste meat: mixed meat = 60 to 80: C) The mixed meat is prepared by mixing at a ratio of 20 to 40, and c) the mixed meat is cut into pieces and put into a mold in a egg form, and then roasted, sterilized and refrigerated and frozen.