KR20070093023A - The fish instant noodle in which the long-term storage is possible and the manufacturing method - Google Patents

Abstract

A method of manufacturing instant noodles(Ramyeon, Ramen) by extruding dough containing freeze-dried fish paste powder, wheat flour and refined salt and frying the obtained noodle strips in edible oil within a short time is provided. The instant noodles are rich in high protein, vitamin, mineral and the like and have reduced moisture content and thus are storable for long of time. Fish flesh is washed with 7 times of the weight of cold water 5 times, dehydrated, mixed with 5% by weight of sucrose and 0.2% by weight of polyphosphate and ground to obtain fish paste which is freeze-dried for 30hr in a freeze dryer to a moisture content of less than 5% and ground. Then 100 parts by weight of fish paste powder is mixed with 5 to 20 parts by weight of grain flour, 15 to 35 parts by weight of wheat flour and 2 to 4 parts by weight of refined salt, kneaded with water in a weight ratio of 8:2 to 7:3, aged at room temperature for 2 to 4hr and extruded into noodle strips. The noodle strips are fried in edible oil of 150deg.C for 20sec and dried at 15 to 25deg.C for 18 to 20hr to a moisture content of less than 10%.

Description

Fish cake ramen that can be stored for a long time and its manufacturing method {THE FISH INSTANT NOODLE IN WHICH THE LONG-TERM STORAGE IS POSSIBLE AND THE MANUFACTURING METHOD}

1 is a manufacturing process diagram of a conventional ramen.

Figure 2 is a manufacturing process of the fish cake ramen that can be stored for a long time according to the present invention.

* Explanation of symbols on main parts of drawings *

S100. Fish meat powder manufacturing process S200. Mixed powder stirring process

S300. Dough manufacturing process S400. Noodle Making Process

S500. Frying Process S600. Drying process

S700. Packaging process

The present invention relates to a fish cake ramen that can be stored for a long time manufactured using the fish paste as a main ingredient, and more particularly, to a ramen noodle prepared by selectively mixing grain meal, wheat flour, refined salt, etc. in fish powder at a predetermined ratio. The present invention relates to a fish cake ramen that can be stored for a long time and a method of manufacturing the same.

In general, ramen is made through the process of making flour with flour, water, salt, etc., and then making noodles with a cotton noodle machine. The ramen will retain its original form.

Since the conventional ramen is made from wheat flour as a main raw material, carbohydrates can be ingested in large quantities but protein cannot be sufficiently ingested. Therefore, in order to fully intake high quality protein, it was prepared by adding various protein foods or adding eggs to ramen soup.

On the other hand, aquatic food protein is known to be healthier than animal protein. In particular, foods using fish meat made of fish meat include fish cake, etc., but fish meat has a weak adhesiveness, making it difficult to form ramen. Thus far, fish meat has been mainly used in the form of fish paste.

Recently, the fish paste is made from fish such as pollack, cod, and dome as the main ingredients, and the noodle-type fish cake that makes the fish cake feel like noodles through the process of slicing the fish cake in the form of noodles to have a certain thickness and width in the cutting process. Is disclosed.

According to the method of manufacturing instant fish paste noodles in Korean Patent Application Publication No. 89-001094, 70-80 parts by weight of fish meat, 10-15 parts by weight of starch, 4-8 parts by weight of wheat flour, 2-8 parts by weight of additives such as salt and cooking ingredients There is disclosed a technique that is prepared by mixing, grinding finely, shaping it into plate fish paste, milking at 170-180 ° C., cooling, cutting and shaping into ramen. The fish paste noodles made in this way are put in a container, UV sterilized, sealed and packaged.

Also, in the kalguksu fish cake of Korean Patent Application No. 10-2003-32537, fish cakes are made from fish such as pollock, cod, and dome as the main raw materials, and the fish paste is cut into kalguksu type so as to have a certain thickness and width in the cutting process. Kalguksu-type fish cakes are prepared to remove fishy smell through the process and to feel the taste of fish paste with kalguksu.

As described above, a conventional method of preparing instant fish cake noodles or kalguksu fish cakes is a meat grinding process (S10)-> compounding process (S20)-> molding process (S30)-> frying process (S40) as shown in FIG. )-> It is produced through the cutting process (S50)-> packing process (S60)-> forced cooling or freezing process (S70).

However, the conventional instant fish cake noodle production method or kalguksu fish cake is a general fish paste in the form of a cylindrical or wide plate and then chopped fish cake finely to make a noodle form, such fish cake noodle is mainly prepared by mixing only flour As a result, the viscosity was reduced, and there was a problem in that the thin and long lengths of the noodle soup could not be extracted.

In addition, since the fish paste is cut into noodle noodles after frying, the water present on the surface of the fish cake is discharged, but the water present inside the fish cake is not discharged. There has been a problem that is difficult to store for a long time. That is, when the fish paste is pressed by hand, the elasticity is slightly 35% to 40%.

Therefore, the conventional fish cake noodle or kalguksu type fish paste is difficult to preserve for more than one week at room temperature due to the propagation of microorganisms by moisture, and must be stored after packing or forced cooling or freezing (S70). There was a limit that can be produced only in the form of raw noodles such as soba and udon, and especially in the form of ramen with a long shelf life.

Therefore, the present invention was devised to solve the above problems, by mixing the fish meat powder and cereals, such as lyophilized fish meat to prepare the dough and at the same time pulled out in a noodle-type noodle making machine by frying in a short time It is an object of the present invention to provide a fish cake ramen that can be stored for a long time in the form of dried noodles by reducing the moisture content in the noodle.

Fish cake ramen which can be stored for a long time according to a preferred embodiment of the present invention and a method for manufacturing the same in order to achieve the above object, (a) the meat is dehydrated and ground meat after washing the meat flesh (肉) After preparing the paste, the fish paste manufacturing step of lyophilizing the meat paste and then pulverized into a fish meat powder; (b) a mixed powder stirring step of preparing a mixed powder for preparing ramen noodles by selectively mixing the grain powder which is the fish meat powder, rice flour, glutinous rice flour or mixed powder thereof, wheat flour and refined salt; (c) kneading the dough manufacturing process for producing a dough by kneading by adding a predetermined amount of water to the mixed powder for the ramen manufacturing; (d) a noodle-making process of noodle making the dough with noodle-shaped noodle soup; (e) a frying step of frying the noodle to hot edible oil to discharge moisture in the noodle to maintain the moisture content of 10% or less; (f) a drying step of removing the edible oil buried on the surface of the fried noodle and then drying it; And (g) a packaging step of cutting the dried surface in a drying process to a predetermined length and then sorting and packaging the dried surface.

Preferably, the fish meat powder manufacturing step is performed by washing the fish five times with cold water of about 7 times the amount of fish meat and dehydrating the fish meat, followed by dehydration, followed by 5% by weight of sucrose and 0.2% by weight of polymerized phosphate. After the meat grind to prepare the meat paste, the meat paste is lyophilized in a freeze-drier for 30 hours, lyophilized to less than 5% moisture and then pulverized to prepare the fish meat powder.

Preferably, the mixed powder stirring step is performed by mixing 5 to 20 parts by weight, 15 to 35 parts by weight wheat flour, and 2 to 4 parts by weight of refined salt based on 100 parts by weight of the freeze-dried fish meat powder.

And, preferably, the kneaded product manufacturing step, knead by mixing the mixed powder for ramen production and water in a ratio of 8: 2 to 7: 3 by weight, and aged at room temperature for 2 to 4 hours.

And, preferably, the frying step is to fry in hot edible oil of 150 ℃ for about 20 seconds so that the moisture content of the cotton ball is less than 10%.

And, preferably, the drying step, it is preferably dried for 18 to 20 hours at room temperature of 15 to 25 ℃ temperature.

On the other hand, the present invention is characterized by a fish cake ramen that can be stored for a long time manufactured by the above-described manufacturing method.

Hereinafter, the fish cake ramen which can be stored for a long time according to an embodiment of the present invention and its manufacturing method will be described in detail according to the processing procedure as follows. The manufacturing method of the fish cake ramen of the present invention is completed through the following steps.

The present invention provides a fish paste ramen containing fish meat powder consisting of fish meat and can be stored for a long time. The manufacturing process is as follows.

First process: Fish Meat Powder  Manufacture process( S100 )

The present invention is to mix the seasoning, complex phosphate, sodium saccharin with a predetermined ratio with fish powder, grains, wheat flour and refined salt and other additives to enhance protein feeding, fish powder, grains, wheat flour and refined salt in the above-mentioned materials Is an essential component and other materials are optionally mixed to form a mixed powder.

First, fish meat powder, which is the main ingredient of fish paste ramen, is used by pulverizing lyophilized fish meat in the form of powder in a freeze-drier with 5% moisture or less. If the fish meat is made of crushed fish meat, the moisture content is so high that the dough is backed out during the kneading process.

Therefore, the present invention uses fish meat powder consisting of lyophilized fish meat. In other words, fish are washed, washed five times with cold water about 7 times as large as fish flesh, and then dehydrated. 5% by weight of sucrose and 0.2% by weight of polymerized phosphate are ground and ground. After preparing the paste, the meat paste was lyophilized for 30 hours in a freeze dryer and 5% or less of water, and then put into a grinder and pulverized for 1 hour, and then passed through a 100 mesh sieve to pass 100 mesh or less. Fish meat powder was prepared by pulverizing to size. Preferably pulverized to 50 ~ 100 mesh to prepare in the form of a powder.

At this time, the fish meat may use any fish such as sea bream, cod, saury, pollack, and cutlass meat.

2nd process: mixing powder stirring process ( S200 )

The mixed powder may be obtained by mixing 5 to 20 parts by weight, 15 to 35 parts by weight wheat flour and 2 to 4 parts by weight of refined salt based on 100 parts by weight of fish meat powder.

If the fish meat powder is less than the blending ratio, the taste is not good, the elasticity and cohesiveness may be poor, and the tissue may become loose. If the fish meat is more than the blending ratio, the chewiness is high. There is a problem falling.

And, if the noodle noodle is prepared through the gelation process, it adopts a grain classification that is rice, glutinous rice or mixed powder thereof. There is no particular limitation on the types of grains that can be adopted in the present invention, but all flours that can be prepared with noodles such as rice flour, glutinous rice flour, barley flour, buckwheat flour can be used, and two or more kinds of grain flour can be selected and mixed. Can also be used. Grain classification tends to be difficult to gelate if it is less than the blending ratio, and when it is more than the blending ratio, aging occurs quickly and tends to be hard. The grain classification is pulverized about 80 ~ 100 mesh (mesh).

In addition, the wheat flour, that is, wheat flour, is added for good smoothness, viscoelasticity, texture, and surface tissue retention, and the amount of wheat flour is increased and decreased in inverse proportion to the increase and decrease of fish meat powder, and the fish powder itself has a high viscosity when mixed with water. Therefore, when the amount of fish meat powder is increased, the amount of wheat flour must be reduced accordingly. Wheat flour is not only high viscosity when mixed with water, but also has a property of chewy noodle. If less than the blending ratio, the viscosity of the dough becomes low, so that the noodle is broken and swelled. There is a problem of reducing the amount of fish meat powder added.

In the above process, when the mixed powder for preparing ramen is used, gravity powder or strong powder is used as wheat flour, but in the present invention, it is preferable to use strong powder. In the case of general ramen, gravity is used, but if ramen is prepared by adding fish meat, the protein component of dough is increased but the gluten content is decreased, so it loses its elasticity. To overcome this, use wheat flour to increase gluten or increase gluten 15 to 35 Parts by weight are added.

In addition, the purified salt is added for the stickiness, color and water retention, taste of fish paste. If the addition amount of the refined salt is larger than the above-mentioned compounding ratio, it is extruded under kneading and reduced pressure, and if it is a fish cake, the smoothness, viscoelasticity, or surface texture retention after boiling is not exhibited. In addition, when the addition amount of the refined salt is less than the compounding ratio, the taste of the fish cake ramen is not mixed with the liver, so there is a fresh problem.

And, other additives may be mixed, including 1 to 2 parts by weight of seasoning, 0.12 parts by weight of complex phosphate, and 0.001 parts by weight of saccharin sodium.

Here, the fish cake ramen of the present invention is a variety of vegetables such as curry, carrot, leek, mugwort, soybean, green onion, kelp, shrimp, seaweed, seaweed, seaweed, seaweed, seaweed, almonds, nuts such as peanuts, mushrooms, Other additives such as herbal medicine such as baeknyeoncho may further include 5 to 10 parts by weight. It is possible to produce a variety of fish paste ramen with different colors or flavors depending on the ingredients when mixed with other ingredients in fish dough.

Third process: Dough  Manufacture process( S300 )

The mixture is prepared by mixing the water at a ratio of about 8: 2 to 7: 3 in the weight ratio of the mixed powder for preparing ramen noodles prepared by the above process, wherein the water used is fresh water having a water temperature of 40 ° C., and the kneading time is Knead enough for 10 to 15 minutes so that the condition is soft and friable. In addition, the dough was aged for 2 to 4 hours at room temperature, preferably aged for 3 to 4 hours.

4th process: Noodle making process ( S400 )

The dough is put into a mold of a noodle making machine and a pressure is applied to extract the shape of the noodle noodle with tortuous noodles. Fish meat contains various proteins. Among them, gliadin and glutenin form gluten which has elasticity and adhesiveness when kneaded with water, and according to the needs of users. Will be excluded. In addition, when the glutinous rice is included in the grain classification is chewy and alive. At this time, the diameter of the surface stand is to be formed by pulling the thin cotton ball of 1 ~ 5 mm or less.

5th process: frying process ( S500 )

As described above, it is a step of frying the noodle formed in the shape of hot food oil. In the frying process, the noodle is discharged to the noodle making machine, which is fried in a frying tank containing oil at 150 to 180 ° C. for about 10 to 25 seconds to have a water content of 10% or less.

At this time, the moisture contained in the noodle is blown away and small voids are formed, and oil enters into this gap. This can be called rapid heat-heat drying method, and it is produced in such a way that there is little moisture (more than 10% moisture is good storage), and the pores of cotton have good storage and restorability, so that it can be easily boiled and eaten at home. That is, since fish meat powder is fish meat, the stability of fish protein is greatly reduced by general drying alone, so that protein degeneration occurs and long term storage is not possible, so that the product can be preserved for a long time by this frying process. If the frying time is less than 10 seconds, the temperature is not evenly transmitted to the inside of the noodle stand, so the moisture content is increased, the fish flesh is broken and the flesh is not elastic, so the taste decreases. If it is more than 25 seconds, the moisture is excessively discharged. Since there is a problem that can be burned, it is preferable to fry for about 10 to 25 seconds depending on the thickness of the noodle.

6th process: drying process ( S600 )

The fried fish cake ramen is a step of removing the edible oil components in noodle and dried. In other words, after removing the edible oil component buried in the surface of the noodle if the fish paste is dried for 18 to 20 hours at 15 ~ 25 ℃ room temperature to complete the noodles stand.

7th process: packaging process ( S700 )

Thereafter, the dried noodles are cut to a certain length in the drying process, and then sorted and packaged together with a separate soup in the form of general ramen to complete the product.

Fish paste ramen prepared by such a manufacturing method is able to provide a ramen with excellent shelf life by smoothly draining the moisture in the noodle by forming the noodle noodle with a noodle making machine and then frying.

Hereinafter, the configuration of the present invention will be described in more detail in the following examples, but the following examples are merely illustrative for aiding the understanding of the present invention, and the present invention is not limited thereto.

Example  1: Preparation of Ramen Noodles with 77% of Fish Meat

30 hours in the freeze dryer, the fish meat consisting of freeze-dried fish meat is crushed to less than 5% moisture content, the fish meat is put into the grinder and pulverized for 1 hour, and then passed through a 100 mesh sieve to a size of 100 mesh or less Crushed to prepare fish meat powder. Here, 77.299 g of fish meat powder, 5 g of rice flour, 14 g of wheat flour, 2.6 g of refined salt, 1 g of seasoning, 0.1 g of complex phosphate, and 0.001 g of sodium saccharin were further added and mixed in a stirrer to prepare a ramen powder. To 100 g of the mixed powder for preparing ramen noodles, 25 g of water at 40 ° C. was added, kneaded for 10 minutes, and aged at room temperature for 3 hours to prepare a dough. The dough was extracted in the form of a ramen noodle with a diameter of about 2 mm using a noodle machine, and then the ramen noodle was fried in 150 ° C. hot edible oil for about 20 seconds so that the moisture content was 10% or less, and room temperature. If it is dried for 20 hours at 20 ℃, it will complete the noodles stand.

Example  2: Preparation of Ramen Noodles with Fish Meat 67%

After 30 hours in the freeze dryer, the fish meat consisting of lyophilized fish meat is pulverized with water content less than 5%. The fish meat is put into the grinder and crushed for 1 hour, and then passed through a 100 mesh sieve to a size of 100 mesh or less. Crushed to prepare fish meat powder. Here, 67.299 g of the fish meat powder, 10 g of rice flour, 19 g of wheat flour, 2.6 g of refined salt, 1 g of seasoning, 0.1 g of complex phosphate, and 0.001 g of sodium saccharin were further added and mixed in a stirrer to prepare a ramen powder. The following steps are the same as in Example 1.

Example  3: Preparation of ramen noodles of fish meat 57%

After 30 hours in the freeze dryer, the fish meat consisting of lyophilized fish meat is pulverized with water content less than 5%. The fish meat is put into the grinder and crushed for 1 hour, and then passed through a 100 mesh sieve to a size of 100 mesh or less. Crushed to prepare fish meat powder. Here, 57 g of the fish meat powder, 15 g of rice flour, 24 g of wheat flour, 2.6 g of refined salt was further added with 1 g of seasoning, 0.1 g of complex phosphate, and 0.001 g of sodium saccharin, and mixed in a stirrer to prepare a ramen powder. The following steps are the same as in Example 1.

Hereinafter, the fish cake ramen of Examples 1 to 3 according to the present invention will be described by comparing conventional sliced instant fish cake noodles (Comparative Example 1) and kalguksu fish cakes (Comparative Example 2).

According to the composition of Table 1 was prepared fish cake ramen according to the present invention (Examples 1 to 3) and conventional sliced instant fish cake noodles (Comparative Example 1) and kalguksu fish cake (Comparative Example 2).

[Composition ratio] (wt%) Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Fish Meat Powder 77.299 67.299 57.299 80 75.6 Grain classification 5 10 15 - - Wheat flour 14 19 24 11.3 11.3 Starch - - - 15 6.5 Refined salt (salt) 2.6 2.6 2.6 1.6 2.8 Condiment 1.0 1.0 1.0 0.32 1.12 Complex phosphate 0.1 0.1 0.1 0.08 - Saccharin Sodium 0.001 0.001 0.001 - Again 1.12 Potassium Sorbate 0.18 GDL 0.18 Sugar 1.2 Additives (curry) 5.0

Evaluation example  One: Example  Fish cake ramen made with In a comparative example  Sensory evaluation of fish cake noodles

The fish cake ramen prepared according to Examples 1 to 3 and Comparative Examples 1 and 2 was selected as a sensory agent for 20 graduate students and undergraduate students who majored in food science, and explained the purpose of the experiment and the grading criteria. The fish cake noodles were evaluated in five aspects: color, aroma, taste, organization and comprehensive evaluation. The evaluation method was averaged after giving 1 to 10 points according to the best and the poorest, and the statistical processing of the results after sensory evaluation was significant between samples using Duncan's multiple test at p <0.05 level using SAS. Assay. The results of sensory tests such as color, aroma, taste, texture and overall quality are shown in Table 2 below.

[Sensory test] division Example Comparative example One 2 3 One 2 color 9.0 9.0 9.5 8.0 8.0 incense 8.5 8.5 8.0 8.0 8.5 flavor 8.5 9.2 8.6 6.5 7.0 Organization 8.0 9.0 8.2 6.2 7.5 Comprehensive Evaluation 9.0 9.5 8.5 6.5 7.5 Average 8.6 9.04 8.56 7.04 7.7

As shown in the results shown in Table 2, the color of the fish cake ramen of Example 3, which mixed 15% by weight of mixed flour grains, such as glutinous rice flour and 5% by weight of additives (curry) was the highest and other examples and comparative examples Received a low rating. These results indicate that in the case of fish cake ramen made only from rice flour or glutinous rice flour, the value measured by color difference has little correlation with the sensory test results, but it did not act as an important factor in indicating the external quality characteristics of cooked fish cake ramen. Considering the highest evaluation of Example 2, which adds 5% by weight of the additive 'curry', it shows that various kinds of ramens using various materials have recently escaped from the stereotype of traditional ramen white. It is.

In addition, in the case of fragrance, it can be seen that there is almost no correlation with almost the same evaluation result. In addition, in the case of taste or texture, Examples 1 to 3 of the present invention, in which rice flour or glutinous rice flour were mixed, were evaluated to be higher than Comparative Examples 1 and 2 of conventional sliced fish cake noodles containing only flour (wheat flour, starch).

Therefore, it can be seen that when compared to the fish cake ramen according to the present invention as a whole compared to the fish cake noodles Comparative Examples 1 and 2 produced in a fine shape in color, aroma, taste and texture. In particular, it can be seen that Example 2, which is added 67.299% by weight of fish meat, 10% by weight grain, 19% by weight wheat flour is the best.

Evaluation example  2: Example  Fish cake ramen made with In a comparative example  Evaluation of the Texture of Fish Paste Noodles Prepared According

In order to evaluate the specific texture of the fish cake ramen prepared according to Examples 1 to 3 and the fish cake noodles prepared according to Comparative Examples 1 and 2, the strength, hardness, tensile force, elasticity, adhesiveness, and degree of breaking were measured at room temperature (20 ° C.). And measured by a physical property meter, COMPAC-100 in the heating (heating to 80 ℃ for 20 seconds in a microwave oven) and the results are shown in Table 3 below.

[Texture Measurement] division Example Comparative example One 2 3 One 2 Strength (g / ㎠) Room temperature 3673 3560 3800 5372 2573 Gaon 3081 2536 3324 2532 1981 Hardness (g / ㎠) Room temperature 15619 16534 19923 22265 25619 Gaon 12862 13884 15025 17523 18862 Tensile force (%) Room temperature 75 71 79 80 85 Gaon 82 90 85 75 79 Elasticity (%) Room temperature 90 85 90 90 90 Gaon 95 100 85 96 85 Adhesiveness (g) Room temperature 775 770 734 984 905 Gaon 515 546 641 682 632 Broken degree (g) Room temperature 778 766 415 441 775 Gaon 560 543 680 456 515

The tissue measurement of the fish cake ramen and the conventional fish cake noodle noodle according to the present invention was measured by Rheometer (Fudoh. NRM-2010J, Japan) to measure the tensile force, elasticity and adhesiveness of dried noodle and cooked noodle. First, dried noodles were tested three times at 1.0 V with one strand of dried noodles, and cooked noodles were cooked three times at 10 mv with four strands of cooked noodles. After the cutting force test using the statistical method, the statistical process of the results was t-tested using SAS.

As shown in Table 3, the fish cake ramen according to the present invention can be seen that the physical properties are similar or superior to the comparative example of the conventional sliced fish cake noodles.

In particular, when looking at the results of the hardness evaluation of the fish cake ramen of Example 2, it has a low hardness value at room temperature compared to other examples and comparative examples, but when it is warm, it has a hardness suitable as a food. The fish cake ramen of the other embodiments is harder at room temperature than the fish cake noodles of the conventional sliced Comparative Examples 1 and 2, and when heated, there is no rustiness.

Looking at the results of the evaluation of the tensile strength of the fish cake ramen of Example 2, it has a lower tensile force, that is, viscoelasticity at room temperature, compared to other examples and comparative examples, but it has excellent viscoelasticity when warmed. The fish cake ramen of the other embodiments has a similar viscoelasticity at room temperature than the conventional sliced fish cake noodle, but when heated, it solves the spread of the ramen.

Evaluation example  3: Example  Fish cake ramen made with In a comparative example  Evaluation of shelf life of fish paste noodles prepared according to

In order to evaluate the specific shelf life of the fish cake ramen of Examples 1 to 3 and the fish cake noodles prepared according to Comparative Examples 1 and 2 as shown in Table 4 below, the fish cake ramen and the fish cake noodles are not packed at room temperature of 20 ° C. Was carried out.

[Best before date] division Example Comparative example One 2 3 One 2 On the date of manufacture (after 2 hours) 6.7 × 10 ² 2.97 × 10 ² 1.14 × 10 ² 3.34 × 10 ² 5.52 × 10 ² Day 2 (48 hours later) 7.7 × 10 ² 3.87 × 10 ² 2.25 × 10 ² 7.85 × 10 ³ 8.82 × 10 ³ Day 7 (after 168 hours) 8.96 × 10 ³ 5.43 × 10 ³ 3.03 × 10 ³ 1.94 × 10 ⁶ (Not edible) 2.23 × 10 ⁶ (Not edible)

As shown in Table 4, in general, when the number of primary decaying microorganisms of food as 1 × 10 ⁵ , in the case of fish cake ramen according to the present invention by lowering the water content to 10% or less to prevent the growth of microorganisms 20 ℃ You can see that it can be eaten even after a week. However, in the case of conventional sliced fish cake noodles, the water content is high as 35 to 40%, and the edible is available only until the second day at room temperature 20 ° C., and it is understood that the edible fish paste is impossible after one week. In other words, the conventional sliced fish cake noodles have a limit that can only be in a rapid cooling or frozen state for long-term storage.

As described above, the fish cake ramen according to the present invention contains protein of rice and wheat or glutinous rice, which are superior to wheat flour, and supplements fish meat protein, which is the main ingredient of fish cake, and promotes fish cake to excellent nutritional food. In addition, the savory taste of fried rice is harmonized with the taste of fish meat to give a more savory and protein taste, and does not stick to the teeth when chewed with the chewy texture of the starch of rice. In addition, due to the viscosity of the glutinous rice is very excellent processing aptitude according to the noodle, it does not spread easily during cooking is advantageous to produce a product. In addition, the moisture content is less than 10% has the advantage of long-term storage in the form of dry noodles such as ramen.

The present invention has been described with reference to specific embodiments of the present invention, but it is apparent that various modifications and changes can be made as described above without departing from the technical spirit described in the claims of the present invention. Accordingly, the detailed description of the invention and the accompanying drawings should not be construed as limiting the technical spirit of the present invention but as merely illustrative.

As described above, according to the present invention, by producing fish cake ramen using fresh fish meat, rice, glutinous rice, etc., new demand is created by diversification of ramen, and nutrients such as high protein, vitamins and minerals contained in fish cake It is rich in the effect of raising the nutritional value of ramen.

In addition, according to the present invention can prevent the growth of microorganisms by lowering the moisture content can be stored for a long time at room temperature as a dry noodles has the effect of providing a high-quality fish cake ramen.

In addition, according to the present invention there is an effect that can solve the spread phenomenon of ramen.

Claims (7)

(a) fish meat powder manufacturing step of squeezing fish meat, washing the fish flesh, dehydrating and grinding the meat to prepare meat paste, then freeze-drying the meat paste and pulverizing to prepare fish meat powder; (b) a mixed powder stirring step of preparing a mixed powder for preparing ramen noodles by selectively mixing the grain powder which is the fish meat powder, rice flour, glutinous rice flour or mixed powder thereof, wheat flour and refined salt; (c) kneading the dough manufacturing process for producing a dough by kneading by adding a predetermined amount of water to the mixed powder for the ramen manufacturing; (d) a noodle-making process of noodle making the dough with noodle-shaped noodle soup; (e) a frying step of frying the noodle to hot edible oil to discharge moisture in the noodle to maintain the moisture content of 10% or less; (f) a drying step of removing the edible oil buried on the surface of the fried noodle and then drying it; And (g) a method of manufacturing a fish cake ramen that can be stored for a long time, characterized in that it comprises a; packaging step of cutting the dried surface in a drying step to a predetermined length and then sorting and packaging. According to claim 1, wherein the fish meat powder manufacturing process, Fish is washed with water twice as many times as cold water of about 7 times the size of fish flesh and dehydrated. 5% by weight of sucrose and 0.2% by weight of polymerized phosphate are then ground to prepare meat paste. , 30 hours in a freeze-dryer, lyophilized to less than 5% moisture content and then pulverized to produce fish paste, which can be stored for a long time. The method of claim 2, wherein the mixed powder stirring step, 5 to 20 parts by weight of cereals, 15 to 35 parts by weight of wheat flour, and 2 to 4 parts by weight of refined salt, based on 100 parts by weight of fish meat powder. The method of claim 3, wherein the dough manufacturing process, A method for preparing fish cake ramen which can be stored for a long time, characterized in that the mixing powder and water for preparing ramen are mixed at a ratio of 8: 2 to 7: 3 by weight and kneaded, and aged at room temperature for 2 to 4 hours. The method of claim 4, wherein the frying step, A method of manufacturing fish paste ramen which can be stored for a long period of time, which is fried for about 20 seconds in a high temperature cooking oil at 150 ° C. so that the moisture content of the noodle is less than 10%. The method of claim 5, wherein the drying step, A method for preparing long-term fish cake ramen, which is dried for 18 to 20 hours at room temperature at a temperature of 15 to 25 ° C. A fish cake ramen which can be stored for a long time manufactured by the manufacturing method of any one of claims 1 to 6.

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