KR20070100201A - The fish unripe instant noodle and the manufacturing method - Google Patents

Abstract

A method for preparing a fresh instant noodle containing boiled fish paste is provided to supplement protein contained in fish to instant noodle while increasing storability and product value thereof. A method for preparing a fresh instant noodle containing boiled fish paste comprises: a step(S100) of washing flesh of fish meat with water, dewatering from the flesh, pulverizing the flesh to obtain fish paste, and freeze-drying and crushing the fish paste to obtain fish powder; a step(S200) of mixing 5-20 parts by weight of cereal powder, 15-35 parts by weight of wheat flour and 2- 5 parts by weight of purified salt with 100 parts by weight of the fish powder; a step(S300) of mixing the powder with water in a weight ratio of 8:2-7:3 to obtain slurry, followed by aging of the slurry for 2-4 hours at room temperature; a step(S400) of forming the slurry into noodles having a diameter of 0.8-2.2mm; a step(S500) of steaming the noodles at 1000-1400 deg.C for 2-5 seconds to obtain fresh noodle; and a step(S600) of cooling the fresh noodle, adjusting the pH to 4.5 for enhancing the storability and packaging the fresh noodle.

Description

Raw fish noodle and its manufacturing method {THE FISH UNRIPE INSTANT NOODLE AND THE MANUFACTURING METHOD}

The present invention relates to a fish cake raw ramen prepared using fish cake as a main raw material and a method for manufacturing the same, and more particularly, a fish cake raw ramen made by mixing noodle powder, wheat flour, refined salt, etc. in a predetermined ratio with fish meat powder at a predetermined ratio; It relates to a manufacturing method.

Today's economic development is increasing the share of the food industry in our diet. Among many restaurants, the noodle industry is one of the industries that is steadily growing in the form of instant food or convenience food because of its convenience and economic benefits.

In particular, since the 1990s, the domestic noodle market has become a part of the food industry, where raw noodle products go through mass production and distribution channels as interest in low-calorie raw products containing moisture is higher than dry ones.

Due to the saturation of the domestic ramen market, the company is seeking a new path through the development of new products such as non-distilled noodles or raw ramen. In particular, raw ramen can be eaten with hot water without the need to cook without feeling it is expected to be a great item of power generation.

Since the conventional raw 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, raw ramen soup was prepared by adding various protein foods or adding eggs.

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 is weak in stickiness, making it difficult to form raw ramen, so far fish meat has been mainly used in the form of fish paste.

In addition, the conventional raw ramen spreads when more than 10 minutes had a problem that the chewability is reduced.

Therefore, the present invention was devised to solve the above problems, by mixing raw fish meat powder and cereals, such as lyophilized fish meat to prepare raw noodles if supplemented with fish protein, which is the main component of fish paste and excellent fish paste It is an object of the present invention to provide a raw fish noodle that can be promoted to nutritional food and a method of manufacturing the same.

It is another object of the present invention to provide a fish cake raw ramen that can prevent the spread of noodle during eating and a method of manufacturing the same.

According to the present invention is another object to provide a fish cake raw ramen noodles and a method of manufacturing the same can be stored for a long time by steaming steamed noodles in a short time after removing the noodle.

Fish cake raw ramen according to a preferred embodiment of the present invention and a method for manufacturing the same in order to achieve the above object, after dehydrating the meat flesh (washing) and washing the fish meat (갈) to produce meat paste, Fish meat powder manufacturing step of lyophilizing the meat paste and then pulverized to produce fish meat powder; A mixed powder stirring step of preparing a mixed powder by selectively mixing the fish powder, rice flour, glutinous rice flour or mixed powder thereof, wheat flour and refined salt; A dough production step of preparing a dough by kneading by adding a predetermined amount of water to the mixed powder and aging for a predetermined time; A noodle-making process of noodle making the dough with a noodle-shaped raw noodle having a diameter of 0.8mm to 2.2mm using a noodle maker; Steam process to obtain the raw noodles for 2 to 5 seconds to steam the noodle in 1000 ~ 1400 ℃ steam; And a packaging step of cooling the raw noodles immediately after the steaming process is completed and adjusting and packing the pH to 4.5 to improve storage properties.

On the other hand, fish cake raw ramen according to another preferred embodiment of the present invention and its manufacturing method, the spraying step of spraying cooking oil on the surface of the raw noodles in order to improve the prevention and adhesion of the raw noodles after the steam process; It is characterized by.

In the fish meat powder manufacturing process according to the present invention, the fish is collected, washed five times with cold water of about 7 times the amount of fish meat, and then dehydrated, followed by 5% by weight of sucrose and polymerized phosphate 0.2. The meat paste is prepared by grinding meat by weight, and the meat paste is lyophilized in a freeze-drier for 30 hours and 5% or less of water, and then pulverized to prepare fish meat powder.

In addition, the mixed powder stirring process according to the present invention is preferably made 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 lyophilized fish meat powder. .

And, in the dough production process according to the present invention, it is preferable to mix and mix the mixed powder and water in a ratio of 8: 2 to 7: 3 on the basis of weight, and aged at room temperature for 2 to 4 hours.

On the other hand, the present invention is characterized by providing a fish cake raw ramen prepared by the above production method.

As described above, according to the present invention, fresh fish meat, rice, and glutinous rice are used to prepare raw fish cake raw ramen, thereby creating a new demand by diversifying ramen, such as high protein, vitamins and minerals contained in fish cake. Rich in nutrients, it is effective to increase the nutritional value of raw ramen.

In addition, according to the present invention can be stored for a long time, there is an effect that can provide a raw ramen with excellent chewability by solving the spread phenomenon of raw noodles.

Hereinafter, the fish paste raw ramen according to an embodiment of the present invention and a manufacturing method thereof will be described in detail according to the processing procedure as follows. The manufacturing method of the fish paste raw ramen of the present invention is completed through the following steps.

The present invention contains fish meat powder consisting of fish meat and provides raw fish paste raw ramen, 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 raw fish noodle, is used by pulverizing the freeze-dried fish meat in the form of powder in 5% or less of moisture in a freeze dryer. 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 the paste was prepared, 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 is manufactured, gravity powder or strong powder is used as the 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 added amount of the refined salt is larger than the above-mentioned compounding ratio, it may not exhibit good smoothness, viscoelasticity, or surface tissue retention after boiling in a noodle-making process (S400) in which a noodle is extruded under dough and reduced pressure. In addition, when the addition amount of the refined salt is less than the blending ratio, there is a problem that the taste of the fish paste raw ramen is not tasted or seasoned.

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

Here, the fish cake raw ramen of the present invention, in addition to the above components, various vegetables such as carrot, carrot, leek, mugwort, soybean, green onion, kelp, shrimp, seaweed, seaweed such as seaweed, sesame seeds, almonds, nuts such as peanuts, mushrooms Other additives such as herbal medicine, such as baeknyeoncho may be mixed by further comprising 5 to 10 parts by weight. It is possible to produce a variety of fish paste raw ramen with different color or taste depending on the ingredients when mixed with other ingredients.

Third process: Dough  Manufacture process( S300 )

Mixing powder is mixed by mixing the water in a ratio of about 8: 2 to 7: 3 in the weight ratio of the mixed powder prepared by the stirring step (S200), wherein the water used is using fresh water at a water temperature of 40 ℃ , Kneading time is enough to knead 10 to 15 minutes so that the state is smooth and cold. 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 pressure is applied to extract the raw noodles in the form of noodle yarns. 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. Preferably, the diameter is preferably formed of 2-3mm.

The noodle is then composed of approximately 75 to 80 strands of cotton, and the length of one strand is cut to about 65 cm.

5th process: Steam process ( S500 )

Raw noodle cut by the noodle making process (S400) is a process of steaming steamed noodles with hot steam. The steam process (S500) is about 2 to 5 seconds steamed by steam of 1100 ~ 1300 ℃ by discharging the cotton ball with the noodle maker. 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, thereby reducing the water content by the steam process (S500), which allows the product to be stored for a long time. If the steaming time is less than 2 seconds, the temperature is not evenly transmitted to the inside of the ramen bowl, so the moisture content is increased, the fish flesh is broken and the flesh is not elastic, so the taste is poor, and it is difficult to store for a long time. It is preferable to steam for about 2 to 5 seconds depending on the thickness of noodle, because there is a problem that can be discharged and burned the outside.

6th process: spraying process ( S550 )

After the steaming process (S500) to improve the adhesion and fluidity of the raw noodles, cooking oil may be evenly sprayed on the surface of the raw noodles using a spray or the like. This spraying step (S550) can be performed selectively.

7th process: packaging process ( S700 )

The steaming step (S500) or the spraying step (S550) is completed is a packaging step (S700) to immediately cool and package the raw ramen.

Fish paste raw ramen prepared by such a manufacturing method is able to provide a raw ramen with excellent shelf life by smoothly draining the moisture in the noodle by steaming instant noodles after forming the noodle noodles with a noodle making machine.

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  One: Fish meat  Production of 57% of fish paste raw ramen noodles

30 hours in the freeze dryer, the fish meat consisting of the fish meat lyophilized to less than 5% moisture content is pulverized, the fish meat is put into the grinder and pulverized for 1 hour, then passed through 100 mesh sieve 100 mesh ((mesh) Fish meat powder was prepared by pulverizing to the following size, to which 57.299 g of fish powder, 15 g of rice flour, 24 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 mixed and mixed in a stirrer. To 100 g of the mixed powder, 25 g of water at 40 ° C. was added, kneaded for 10 minutes, and aged at room temperature for 3 hours to prepare a kneaded product. After winding raw ramen noodles in the form of noodle, the raw ramen noodle was steamed for about 3 seconds in hot steam at 1300 ° C. to complete the fish cake raw ramen.

Example  2: Fish meat  67% of fish paste raw ramen noodles

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 pulverized for 1 hour, and then passed through a 100 mesh sieve to 100 mesh (mesh) or less. Grinding to the size of to prepare a 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 was added 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 mixed powder. The following steps are the same as in Example 1.

Example  3: Fish meat  77% of fish paste raw ramen noodles

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 pulverized for 1 hour, and then passed through a 100 mesh sieve to 100 mesh (mesh) or less. Grinding to the size of to prepare a 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 mixed powder. The following steps are the same as in Example 1.

Evaluation example  One: Fish meat  Physical Properties of Raw Ramen Dough According to Addition Amount

The commercially prepared raw ramen dough (P company) and fish meat powders according to Examples 1 and 2 and 3 were replaced with 57 to 77% by weight. The physical properties of the dough was measured after preparing the dough with a moisture content of 60 to 70%.

Table 1 shows the results of the adhesive test using the Chen-Hoseney dough stickness cell.

[Physical Properties of Flour Dough According to Fish Meat Addition] division Fish Addition Ratio (%) Physical properties Firmness (g) Adhesion (g) Chewability (g) Comparative example 0 194.6 310.4 128.0 Example 1 57 284.8 479.5 219.6 Example 2 67 407.6 402.7 333.1 Example 3 77 779.5 351.3 484.6

As shown in Table 1, unlike the comparative example, the robustness after manufacturing with noodle was 194.5 g, but Examples 1, 2 and 3 were 284.8 g, 407.6 g, and 779.5 g, respectively. There was a significant difference in the value. As fish meat addition rate increased, firmness and chewiness tended to increase, whereas adhesion tended to decrease as fish meat added amount increased.

This is a two-bite test in which the TPA test method is applied to chewing or cutting food using teeth. When the robustness is increased, the flour is grooved easily by the probe and the force to attach between the probe and the sample is applied. If more strength is required to restore the original condition again, but the relative robustness is relatively low, the probe may be restored to the original condition due to the soft nature of the sample. I can not see. In addition, the chewiness associated with robustness is also increasing as the amount of fish meat is increased.

Evaluation example  2: moisture content of raw ramen pH

The moisture content of the raw ramen was measured by a 105 ° C. heat drying method, and the pH was measured by putting 10 g of the sample in 100 ml of distilled water, grinding for 1 minute, and then standing for 10 minutes to measure the pH of the supernatant.

The moisture content and pH of fresh ramen were investigated immediately, and the moisture content and pH change of the product after 4 months were investigated based on the shelf life of commercial raw ramen (P).

[Water Content and pH of Raw Ramen Noodles]  division Period of distribution (month) Moisture content (%) pH 0 4 0 4 Comparative example 59.0 62.1 4.6 3.1 Example 3 56.4 61.6 4.9 3.4

As shown in Table 2, in the case of the moisture content immediately after the preparation, the comparative example and the example 3 were 59% and 56%, respectively, and slightly increased to 62.0% and 61.6% after 4 months of storage at room temperature, and the pH was 4.6 and 4.9 immediately after the preparation. After 6 months, it decreased to 3.1 and 3.4. The increase in moisture content is analyzed as a result of the equilibrium of moisture that penetrates into the raw ramen between the wrapping paper and raw ramen. The decrease in pH is caused by the acid introduced during the pH adjustment process immediately before the raw ramen packaging. Judging. Therefore, as shown in Table 2, it can be seen that the shelf life is almost the same as the shelf life of commercial raw ramen.

Evaluation example  3: Measurement of tensile force and elongation of dough

As a comparative example, the strength and elongation of cutting the cotton strands according to the cooking time of the raw raw ramen (P company) and the fish cake raw ramen according to Example 3 were measured.

The raw ramen before and after cooking was cut into three strands of 7 cm in length, and the surface of the ramen was flattened and fixed in a line, followed by a texture analyzer. The thickness of the ramen was 2 mm and the width was 3 mm. Raw ramen cooking method was put 20g raw ramen in 100ml of boiling water and the cooking time was 0.5, 1.0, 1.5, 2.0, 2.5, 3.0 minutes. In addition, the change of physical properties of noodle after 10 minutes was measured.

At this time, the measurement conditions were probe: diameter 40mm, test option: TPA test, pre test speed: 5mm / sec, test speed: 0.5mm / sec, post test speed: 10mm / sec, distance (strain): 60%, trigger force: 20 g. Each experiment was conducted at least 15 times for statistical analysis.

[Changes in Properties of Raw Ramen According to Cooking Time]  Cooking time (minutes) Force to break cotton strands Elongation Comparative example Example 3 Comparative example Example 3 0 13.7 13.9 30.9 23.6 0.5 10.9 11.5 34.6 42.6 One 11.2 12.4 38.2 44.8 1.5 11.3 10.7 48.6 40.3 2 9.6 10.8 43.2 36.3 2.5 9.0 10.7 41.0 35.5 3 9.3 10.5 34.6 34.0 10 2.1 7.1 5.5 19.8

As shown in Table 3, the force for breaking the cotton strand was almost similar to 13.69 g and 13.94 g without any significant difference between raw noodles according to Comparative Example and Example 3 before cooking. The longer the cooking time, the comparative example tended to decrease the force of breaking the strands as the noodle spreads, but in Example 3 there was a tendency that the force rarely decreased because the noodle did not spread.

In addition, in the case of the increase, the comparative example was better than the example 3 before cooking, but the cooking degree was increased more than the comparative example at 0.5 minutes and 1 minute in the cooking time, but the increase of the comparative example was larger from 1.5 minutes to 2.5 minutes. . There was no significant difference between the two sections for longer cooking times. However, if you look at the cotton noodle after 10 minutes, it can be seen that the strands are broken very easily in the comparative example, but in the fish paste raw ramen containing fish meat powder as in Example 3, the force for breaking the noodle strands is still high. It was found that the tissue was hard to eat while maintaining elasticity. Therefore, even after ingestion of raw fish noodle, the stomach is digested for a long time, so that the feeling of satiety lasts for a long time.

Evaluation example  4: Sensory evaluation of commercial ramen and fish paste ramen

The sensory test on commercial raw ramen and fish cake raw ramen prepared according to the present invention is a sensory researcher of the Korea Food Research Institute who is interested in the present invention, and is interested in this study and has a capability of identifying differences in description analysis. Twelve inspectors were selected for descriptive analysis, and representative characteristics such as appearance, smell, and taste were examined. The characteristics of raw ramen (P company), which is being marketed as a preliminary education stage, were marked on the representative characteristics selected in the analysis of description by the scale (15 cm), so that the basic characteristics of raw ramen were learned. The trained sensory inspecting agent was evaluated by performing a descriptive analysis by using a line scale method, comparing the raw ramen (P company) commercially available with raw ramen prepared according to Example 3 of the present invention. The raw ramen used at this time was added to the raw ramen noodles soaked for 1 minute with water at 100 ° C. according to the cooking method without adding soup.

[Sensory test]  division  color Softness transparency A sweet smell flavor Organization Sour taste sweetness Savory taste Robustness elasticity Moist Comparative example 7.5 10.5 10.4 5.3 4.0 4.7 5.5 6.3 5.6 8.3 Example 3 7.9 9.3 8.7 9.4 4.2 10.6 10.8 8.0 7.5 7.1

As shown in Table 4, when the sensory evaluation personnel who were familiar with the evaluation criteria by the descriptive analysis were evaluated by the 9-point method, there was no significant difference in color, softness and transparency in each sensory evaluation item. It showed that the fish cake raw ramen of the present invention showed a large difference in the smell and taste preferences compared to the commercial raw ramen in terms of smell and taste.

On the other hand, consumer preference survey was conducted on 90 sensory test personnel who do not have professional knowledge or training experience on raw ramen, and commercially available raw ramen and fish cake raw ramen according to the present invention was conducted to investigate consumer preference. At this time, the cooking method of raw ramen was poured into water at 100 ° C. in the same way as commercial raw ramen (H company), and after 1 minute, was evaluated through a prepared questionnaire.

[Consumer preference survey]  division  color Softness transparency A sweet smell flavor Organization Sour taste sweetness Savory taste Robustness elasticity Moist Comparative example 7.9 7.5 10.4 5.3 4.0 4.7 5.5 5.3 5.2 8.3 Example 3 8.5 7.4 8.7 9.7 4.2 9.6 9.4 8.1 5.4 7.1

Table 5 is a general summary of the results of the survey of consumer preferences, and each evaluation item was evaluated to be around 8-9 points, indicating that fish paste raw ramen had a higher preference than commercial raw ramen.

[Investigation of Man's Preference]  division  color Softness transparency A sweet smell flavor Organization Sour taste sweetness Savory taste Robustness elasticity Moist Comparative example 7.5 7.5 9.4 4.6 4.0 5.0 5.3 5.0 4.9 8.2 Example 3 6.9 7.8 8.7 9.6 4.4 9.2 9.3 8.0 5.5 7.0

[Investigation of preference of woman]  division  color Softness transparency A sweet smell flavor Organization Sour taste sweetness Savory taste Robustness elasticity Moist Comparative example 7.9 7.5 10.4 5.3 4.0 4.7 5.6 5.5 5.6 8.3 Example 3 8.0 7.3 8.8 9.8 4.0 10.0 9.6 8.2 5.5 7.2

On the other hand, Table 6 and Table 7, according to the results of the analysis by dividing according to gender, it can be seen that the female responds slightly favored than the male.

* 20-25 years old  division  color Softness transparency A sweet smell flavor Organization Sour taste sweetness Savory taste Robustness elasticity Moist Comparative example 7.5 7.2 9.4 6.3 4.9 6.7 5.5 4.8 4.9 6.1 Example 3 7.5 7.8 8.8 10.3 5.2 10.2 10.1 8.8 4.9 7.0

* 25-29 years old

 division  color Softness transparency A sweet smell flavor Organization Sour taste sweetness Savory taste Robustness elasticity Moist Comparative example 7.1 7.4 8.5 6.9 4.0 6.0 5.5 5.1 5.0 5.9 Example 3 7.4 7.6 8.4 10.0 5.7 9.9 10.4 8.2 3.9 5.7

* 30-34 years old

 division  color Softness transparency A sweet smell flavor Organization Sour taste sweetness Savory taste Robustness elasticity Moist Comparative example 7.4 6.9 9.6 6.6 6.0 7.7 4.8 4.7 4.6 6.5 Example 3 8.1 7.0 8.8 9.1 6.6 9.6 9.6 8.1 2.9 5.6

* 35-39 years old

 division  color Softness transparency A sweet smell flavor Organization Sour taste sweetness Savory taste Robustness elasticity Moist Comparative example 7.5 7.2 8.4 6.3 4.9 6.7 5.5 4.8 4.9 6.1 Example 3 7.8 7.8 8.8 9.3 5.2 9.2 8.9 8.8 3.9 5.0

* 40 years old or older

 division  color Softness transparency A sweet smell flavor Organization Sour taste sweetness Savory taste Robustness elasticity Moist Comparative example 6.5 6.2 8.5 5.9 4.4 5.7 5.4 4.7 4.5 5.6 Example 3 6.1 6.0 8.6 8.3 5.0 8.8 8.0 8.8 4.2 5.6

Table 8 shows the results of consumer preference surveys classified by age, and evaluated the fish cake raw ramen of the present invention for all age groups. The preference score was slightly higher in the early 20s to late 20s than the 40s. . This trend is analyzed to be a good response based on the eating habit of eating fish paste.

As in the above-described examples and evaluation examples, the fish cake raw ramen according to the present invention contains protein of rice and glutinous rice, such as rice or glutinous rice, which are superior to wheat flour, and supplements the fish meat protein which is the main component of the fish cake. Promotes good nutrition. 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 has a very good processing suitability according to the noodle, and does not spread easily when cooking.

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.

1 is a manufacturing process of the fish paste raw ramen noodles according to an embodiment of the present invention.

Figure 2 is a manufacturing process of the fish cake raw ramen according to another embodiment of 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. Steam process S550. Spray process

S600. Packaging process

Claims (5)

Fish meat powder manufacturing process for taking fish, washing the fish flesh, washing the fish meat, dehydrating and grinding the meat to prepare meat paste, and then freeze-drying the meat paste and pulverizing it to produce fish meat powder; A mixed powder stirring step of preparing a mixed powder by mixing 5 to 20 parts by weight, 15 to 35 parts by weight of wheat flour, and 2 to 5 parts by weight of refined salt based on 100 parts by weight of the fish meat powder; Kneading the dough mixture by mixing the mixed powder and water in a ratio of 8: 2 to 7: 3 by weight, and aging at room temperature for 2 to 4 hours to prepare a dough; A noodle-making process of noodle making the dough with a noodle-shaped raw noodle having a diameter of 0.8mm to 2.2mm using a noodle maker; Steam process to obtain the raw noodles for 2 to 5 seconds to steam the noodle in 1000 ~ 1400 ℃ steam; And And a packaging step of cooling the raw noodles immediately after the steaming process and adjusting and packing the pH to 4.5 in order to improve shelf life. 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 minutes in a freeze-dryer, lyophilized to less than 5% moisture content and then pulverized to prepare the fish paste raw ramen characterized in that it is prepared as fish meat powder. Raw fish paste ramen prepared by the method of claim 1. Fish meat powder manufacturing process for taking fish, washing the fish flesh, washing the fish meat, dehydrating and grinding the meat to prepare meat paste, and then freeze-drying the meat paste and pulverizing it to produce fish meat powder; A mixed powder stirring step of preparing a mixed powder by mixing 5 to 20 parts by weight, 15 to 35 parts by weight of wheat flour, and 2 to 5 parts by weight of refined salt based on 100 parts by weight of the fish meat powder; Kneading the dough mixture by mixing the mixed powder and water in a ratio of 8: 2 to 7: 3 by weight, and aging at room temperature for 2 to 4 hours to prepare a dough; A noodle-making process of noodle making the dough with a noodle-shaped noodle soup having a diameter of 0.8mm to 1.2mm; A cutting step of cutting the noodle to obtain noodle of a predetermined length; Steaming the noodle for about 2 to 5 seconds with steam at 1000 to 1400 ° C. to obtain raw noodles; A spraying step of spraying cooking oil onto the surface of the raw noodles in order to prevent the adhesion of the raw noodles and the fluidity after the steaming process; And And a packaging step of cooling the raw noodles immediately after the spraying process and adjusting the pH to 4.5 to improve shelf life. Raw fish paste ramen prepared by the manufacturing method of claim 4.

Images