KR20090044041A - The method of preparing food made form flour using the fish of blue back - Google Patents

Abstract

Clean the fish body to a certain size and immerse it in 15-20% ethanol solution to remove the first fishy smell, then remove the three slices by hot air treatment to remove the second fishy smell, alcohol evaporation and sterilization. The present invention relates to a method of preparing a powdered meal using a blue-green fish, which is dried and vacuum-packed by coating a seaweed extract concentrate on a surface of a molded product formed by kneading with wheat flour and starch added with starch, and mixed luxury liquid.

Description

The manufacturing method of the meal using the blue fish {THE METHOD OF PREPARING FOOD MADE FORM FLOUR USING THE FISH OF BLUE BACK}

The present invention relates to a method for producing a meal using a blue fish, specifically cut the selected fish body to a certain size and immersed it in 15-20% ethanol solution to remove the first fishy smell and to separate the three fragments hot air After treatment, remove the second fishy smell, evaporate alcohol, sterilize it, and make it into a slurry with a mixer, knead it with starch-added wheat flour and mixed gelatin solution, and dry and vacuum-pack the coated algae extract concentrate. The present invention relates to a method for preparing a pasta using light blue fish.

The blue fish used in the present invention includes mackerel, saury, horse mackerel, sardines, herring, mackerel, bonito, eel, salmon, yellowtail, anchovies, and smelt, powder binding agent is flour, rice flour, glutinous rice flour, potato flour Or a mixed powder obtained by mixing one or more of these.

In addition, the algae extract is an extract of algae algae, brown algae, green algae high algae content and alginic acid and a lot of karinagan components.

In addition, the pasta includes noodles, kalguksu, sujebi, and tteokbokki.

In recent years, due to the rapid industrial development, women's social advancement has increased, so they have preferred the easy, convenient, and ready-to-cook foods, and the consumption of fatty meat products has increased as the standard of living improves. In addition to the social life of the structure, living residential space is also in contact with the interior materials of harmful cement and various synthetic resin materials, various stress diseases, skin diseases, obesity, various adult diseases are increasing.

Due to this, there is a great interest in natural foods or health foods, and research and development of related foods is active, and various foods for health are being released.

As an example of the prior art, a domestic manufacturing patent publication (Publication No .: 1998-068011) discloses a "method for manufacturing udon noodles." It is a technology composition that mixes and slices vegetables such as spinach, leeks, and leeks at the ratio of 3 parts of mixed vegetable juice solution and 22 parts of wheat flour, and prepares udon noodles by mixing them. Since it is less than 2 parts, the water content for kneading is insufficient, so that extrusion molding is not smooth and the udon strands are easily cut during extrusion.

As another conventional technique, a "method of manufacturing noodles" is introduced in a Korean Patent Publication (Publication No .: 1998-016925).

The technology includes 75% wheat flour, 3.5% starch, 6% anchovy powder, 2% brown rice flour, 3% glutinous rice flour, 0.5% glutinous rice flour, 0.5% millet flour, 0.5% millet flour, 3% wheat flour, 1% perilla flour, and 2.5% soy flour. , 3% crushed fish fish are mixed and aged to make noodles with a noodle machine (extruder). It may be called a health food by mixing fish flour and various grains of flour with flour, but the composition is only a simple numerical limitation. It is an extremely simple process of making noodles.

As another conventional technique, a fish ramen and a manufacturing method thereof are introduced in a domestic registered patent publication (Registration No.:10-0381721). The contents of the technology are as follows: Additives consisting of 75 to 85% of fish fish meat, 10 to 15% of wheat flour, 1 to 5% of starch, consisting of soda glutamate, salt, potassium sorbate, and soybean oil, are molded, sterilized, and It may be referred to as a fish ramen and a method of manufacturing the same, comprising the steps of shaping, milking, and dry packaging.

In the above method, when the amount of fish is larger than the amount of wheat flour, the bonding force is weak during the extrusion process or the roller making machine, so that numerous cracks occur in the horizontal direction of the cotton ball and break during operation. It also breaks many cut pieces, and when boiled in the cooking process, the noodle is loosened and there is a defect that the original noodle cannot be maintained.

This problem can be seen that the amount of wheat flour greatly increased in the "fish ramen and its manufacturing method" introduced in the domestic published patent application (published: No. 2001-0088711) filed by the same person after the patent application It is known that the original noodle function is that gluten (gluten), which is the main component of wheat flour, absorbs water and expands as viscosity increases, and salt is added at the time of noodle making. It also helps but fish does not have the same function.

In addition, Korean Patent Application Publication (Publication No.:1991-0007445) discloses "Manufacturing method of back blue fish noodle" and combines starch, wheat flour, salt, algae extract, etc. The raw meat is 70% (weight), which is formed by using a high-pressure transfer pump, which has a diameter of 0.7 ~ 4mm, and is treated with cooking oil of 120 ℃ ~ 200 ℃ for 2 ~ 4 minutes, and then cooled with 2 ~ 10 ℃ cooling water. It is a method of manufacturing blue fish noodle such as vacuum packaging, sterilization, rapid freezing, vacuum freeze drying, hot air drying, sterilization under ultraviolet light, and sealing packaging in a disposable container together with powdered soup for 5 minutes.

When the ratio of fish meat in the composition ratio of the above composition is 70%, the amount of fish may be large, which may be beneficial to health, but it is a problem in the shaping of cotton noodle as in the above-mentioned prior art, Korean Patent Registration (Registration No.:10-0381721). In addition, there is a problem in the process that the drying is not made because the moisture does not evaporate during vacuum freeze drying or hot air drying after vacuum packaging in the process.

In the above, the prior art can be seen that there is a problem in the process of manufacturing the noodles and fish and wheat flour and the ratio of the composition and the pharmacological components in the manufacturing of noodles and fish and wheat flour can not be expected greatly.

In order to achieve the object of the present invention, a method of preparing a sesame seed using green fish is contained in a large amount of wheat flour and nutritionally unsaturated fatty acids, and it is effective for adult diseases with various nutrients of EPA and DHA, which is beneficial to human body, and is relatively inexpensive and easy to obtain. It contains most of the trace minerals dissolved in fish and seawater, and it can enhance the texture with salt extracts containing sweet salts and pharmacological ingredients, and various natural sugars, flavors and flavors. It is a method of manufacturing a meal using seaweed extract concentrate that can form a membrane to improve the prevention of deterioration and shelf life of the meal, and it is easy to work because of its excellent binding strength with suitable composition, and it has no cracks on the surface of the meal and breakage phenomenon. It doesn't happen so it can increase the value of the product In addition to extending the shelf life, as well as nutrients and pharmacological ingredients beneficial to the human body as a health food that is effective for various adult diseases to provide a method of manufacturing a meal using a blue fish that can be easily cooked.

Selected fish trunks are immersed in ethanol solution in small pieces to remove the first fishy and sterilization. Separate the three pieces and heat-process the three pieces to make a slurry with a mixer, and then mix the fish slurry and wheat flour with a luxury solution (seaweed extract). The algae extract concentrate is coated and dried on the surface of the molded product, which is formed by kneading together to form a film layer and then vacuum-packed to prepare a meal using a blue fish which can achieve the object of the present invention.

It is extremely hygienic by fishy removal and sterilization and prevents coagulation of protein and prevents conversion into gelatinized starch by preserving the taste of fish or flour as it is, and prevents deterioration of food by forming antimicrobial film on the surface of food. Of course, the shelf life can be extended, and natural sugars, scents, and flavors contained in large amounts of seaweed can greatly improve the texture. It can be called a health food that can prevent and cure.

Hereinafter, the manufacturing method of the powdered fish using the blue-green fish according to the present invention will be described in detail.

One-step process of dividing the sliced slices of selected back blue fish body around 1cm in 15 ~ 20% ethanol solution for 1-2 hours and then separating the sliced slices from ethanol solution

Two-step process of heat-treating the three fragments for 20-30 minutes with hot air at 75 ~ 85 ℃

Three-step process of subdividing the two-step process into slurry with a mixer

Four-step process for making dough by adding 15 to 20% by weight of a gelatinous solution to 100 parts by weight of the mixture of 60 to 70% of wheat flour mixed with 3% starch in a weight ratio of 30 to 40% of fish slurry

5-step process of forming each molding by molding according to the pastry with the dough

6-step process for coating seaweed extract concentrate on moldings

The coated molding is heat-treated at 65-70 ° C., and dried at 15-20% of moisture to vacuum-packed.

The back blue fish torso selected in the first step includes the torso, intestine, fins and scales of the above-described blue fish and the bones therein.

The blue fish is known to be effective in adult diseases because it contains abundant nutrients of EPA and DHA, which are beneficial to the human body as well as high-quality protein.

In terms of nutrition, high-quality amino acids are higher than white flesh fish, and high levels of EPA and DHA, which are unsaturated fatty acids, are effective in reducing blood cholesterol levels and reducing triglycerides, which cause high blood pressure and arteriosclerosis. It is also effective in preventing cerebral thrombosis.

In particular, blue fish such as eel and eel are rich in vitamin A, which enhances eyesight, gives resistance to colds, gives skin shine and improves reproduction.

The blue fish is rich in vitamin B, which can prevent the symptoms of cerebral anemia, dizziness, and cell regeneration. Blue fish such as bonito, sardines, tuna, whitefish, horse mackerel, etc. are rich in vitamin B ₁₂ to prevent neurological diseases such as brain disease and dementia or pernicious anemia and prevent diabetes.

Bonito, mackerel, tuna, sardines and anchovies contain large amounts of niacin, which can help prevent skin roughness and blackening, and also improve the symptoms of diarrhea, neuralgia and anorexia caused by lack of niacin. It is said.

In addition, the blue fish contains vitamin E, which prevents the formation of lipid peroxide, which helps to prevent aging, and it is rich in calcium, which releases salts, which enhances blood pressure. Due to its high taurine content, it reduces blood cholesterol levels, protects the heart, detoxifies the liver, and prevents diabetes.

Above all, the blue fish is cheaper and easier to purchase than other meats and fish, so they recommend the processed foods for the public health.

Heat treatment in the two-stage process is aimed at minimizing the coagulation of fish protein by treating at a relatively low temperature of 75 ~ 85 ℃ for a short time. Fish protein tends to become coagulated and lose its flavor over time.

Through this process, the water content of fish slices is about 55 ~ 60%, which can be slurried with a mixer. This process aims to remove secondary fishy, ethanol evaporation, and sterilization.

In the four-step process, the mixing ratio of wheat flour and fish slurry plays an important role in the molding and cooking stages. Originally, the molding function of the sesame seeds such as noodles, noodles, sujebi, and tteokbokki is possible because gluten (gluten), the main component of the protein contained in the wheat flour, absorbs water and expands to increase viscosity and generate adhesion. However, fish does not have such a function. Therefore, when the fish particles are 40% or more, the bonding force is weak when breaking the powder, and the breakage occurs frequently.

In addition, the gelatin solution for kneading is a seaweed powder extract concentrate is obtained by boiling the seaweed in water to obtain an extract and then concentrate the 1/4 extract of the weight of the seaweed used as a concentrate extract.

The seaweed used in the 4 step process contains almost all of the mineral trace elements dissolved in seawater, including salt, calcium, magnesium, iron and phosphorus, and grows while absorbing enzymes to purify them. As an annual plant that can be seen at, Saesun has a large amount of salt (liver), which is a delicious herb that is cooked with seasoning ingredients (seed, sesame oil, garlic, red pepper paste, miso, etc.) except salt, and is used as a tea after drying.

Hamcho is the most mineral-rich food. Currently, the Jeollanam-do Fisheries Research Institute, in collaboration with the research team of Yeosu National University, has shown that it has clinical effects of preventing geriatric diseases such as arteriosclerosis, hypertension and obesity prevention. The results of clinical trials on seaweed extract showed that total cholesterol and low-density cholesterol (LDL), which cause arteriosclerosis, were lowered by 13.29% and 64.08%, respectively, 4 weeks after breeding, while high-density cholesterol (HDL) inhibited LDL-cholesterol. ) Was 15.45% higher, and blood lipids and triglycerides causing hyperlipidemia and fatty liver were decreased by 14.28% and 53.83%, respectively. In addition, after 4 weeks of intake of seaweed extract, the nutritional status was the same, and the weight tended to decrease by about 10%. GOT and GTP also showed normal values. Therefore, ingestion of seaweed is expected to be effective in preventing adult diseases such as arteriosclerosis and hypertension and obesity.

In addition, it contains minerals and enzymes to purify the sea, which is said to be effective in eliminating stool, constipation and chronic enteritis. Known ingredients in seaweeds include β-chianidine, choline, betaine, cyanides, tannins, alkaloids, salicolinin, saligerbin, alkaloids C and D, and other dissolved minerals in sea water. Contains most of the ingredients. Thus, the seaweed contains excellent pharmacological ingredients including minerals.

In addition, the salt must be added to the wheat flour dough to give elasticity to the dough. The seaweed extract concentrate adds salt so that the salt does not have any sweet and tasty impurities, so there is no need to add salt separately.

In the five-step process, the moldings of the pasta are noodle-making machines, the noodle soup that cuts the dough into a roller plate through a roller, and the tteokbokki that is extruded by an extruder.

In addition, seaweed extract as a raw material of seaweed and seaweed, roasted sesame and green fine powder are seaweed, kelp and seaweed ear are brown algae, seaweed and red algae are green algae.

Most of these seaweeds contain carbohydrates, protein, and lipids as general components, and other mineral trace elements, pigments, various vitamins, and ultraviolet absorbing substances. It has the most sugar, and it contains 55.81% of brown seaweed, 31% of seaweed, 10-15% of seaweed of red seaweed, 0.77% of seaweed, 1.6-2.4% of seaweed and 0.4% of seaweed.

Algae contains abundant minerals, minerals and almost 45 kinds of minerals in seawater. Among them, P, Fe, Mn, Zn and Co have high concentration coefficients. Generally, algae contain Mg, F, Al, and brown algae contain CaF, K, and Sr, but red algae have a low content.

In addition, the seaweed contains 0.1 ~ 1.1ppm Se, and its function as an anti-cancer inhibitor, heart disease prevention, immune enhancing, oxide reducing agent is of great importance. In addition, there are various pigments such as chlorophyll, carotenoids, phycobilins, and pyrenocids in algae, and they are currently studying their pharmacological functions and functions.

Seaweeds also contain a lot of vitamins. Vitamin A is contained in green algae such as green seaweed and brown algae such as seaweed, and high amounts of provitamine A such as β-carotene. Vitamin D is a pro ergosterol (ergosterol) as a Vitamin D is contained like seaweed, kelp, miyeokgwi and also water-soluble vitamin is contained rich in vitamin B _12, particularly much 290.8mг / g of red algae seaweed and seaweed and red algae of green laver Are 62.8mг / g and 97.5mг / g, respectively, and B ₂ and B ₆ of vitamin B group are also high.

As ultraviolet absorber, it can be classified into water-soluble ultraviolet absorber and water-insoluble ultraviolet absorber. Water-soluble ultraviolet absorber is below 300nm. Wavelength absorber is nucleic acid, free amino acid, XN, amino acid, peptide, amine, Betaines, sulfur-containing amino acids and aminosulfonic acids.

Over 60 species of brown algae and red algae contain acrylic acid, which has a strong action against gram-positive bacteria. Moreover, as a sulfur-containing complex compound, there exist cyclic polysulfide in red algae rhodimela and its oxide type, thiepanes and thiolanes, and it shows strong antimicrobial activity against vibrio bacteria.

As an anti-ulcer component, gastric ulcers have shay ulcers and stress ulcers and have strong activity. Berkoyosin in red algae shows strong activity in stress ulcers.

In addition, as a coagulation activator, coagulants in seaweeds exhibit various physiological activities such as aggregation of various cells such as red blood cells and lymphocytes, activation of specific lymphocytes and proliferation of cancer cells as compared with normal cells. They are widely used as pharmacological reagents in biochemistry and medicine. There are 1 species of algae, 1 species of algae, 11 species of green algae, 32 species of brown algae and 39 species of red algae.

Other laminins such as kelp and other algae have a blood pressure-enhancing effect, and many blue β-homobetains have a lowering effect on plasma cholesterol.

Particularly, alginic acid, which is contained in seaweeds such as seaweed, is a major component of the brown algae cell membrane. It is a polyuronide of polymer and contains about 15 to 20% of the weight of the cell membrane and is not soluble in water, but hot water or 50 ~ Treatment with edible aqueous sodium carbonate solution at 60 ℃ converts alginic acid into crude alginate and dissolves it easily in water, which greatly increases the extraction rate and has excellent anti-corruption and anti-aging functions.

Alginic acid has high hydrophilicity and absorbs and swells a lot of water to form jelly, which has a film forming ability and is capable of releasing heavy metals in the body due to its binding to metal ions.

Garginine contained in red algae, such as laver, is a highly viscous substance that has been used since early as a clarifier and medicinal product. It is said to play a big role as a true agent.

As described above, seaweeds are rich in various polysaccharides, and seaweed seaweed, which is brown seaweed, contains a large amount of alginic acid, and red algae, such as laver, contain garginine and baked laver and greens have excellent fragrance. Due to this, polysaccharides and flavors are added to flavors and flavors, and the texture of the alginate is excellent.The concentrated alginic acid has a gelling function, which forms a coating, that is, a film, when it is applied to foods. Due to the antimicrobial properties of the delicacies can prevent the deterioration of the shelf life can be extended.

In addition, the heat treatment process for drying in step 7 should be dried at a relatively low temperature range of 65 ~ 70 ℃. For that reason, when the shaped powder is dried at a high temperature in a state containing considerable moisture, the conversion of starch to starch of α is caused at 75 ° C under a large amount of water preparation.

Claims (4)

One-step process of dividing the finely sliced fish body slices around 1cm into 1 ~ 2 hours in 15 ~ 20% ethanol solution and then separating the fish slices from ethanol solution Two-step process of heat-treating the fish slices for 20-30 minutes with hot air of 75 ~ 85 ℃ Three-step process of subdividing the heat treated fish slice into a slurry Four-step process of making dough by adding 15-20 parts by weight of a gelatinous solution to 100 parts by weight of the mixture of 60 to 70% of wheat flour mixed with 3% starch by weight ratio to 30 to 40% of fish slurry 5-step process of forming the molded object molded into the dough according to the classification 6-step process for coating seaweed extract concentrate on moldings The method of manufacturing a meal using a blue fish, characterized in that consisting of a seven-step process of vacuum-packed by drying the coated powder molding at a moisture content of 15 ~ 20% by heat treatment at 65 ~ 70 ℃. Claim 1, wherein the step 1 of the step fish, mackerel, saury, horse mackerel, sardines, herring, mackerel, bonito, eel, salmon, smelt, anchovies, smelt, production method of the fraction using blue fish characterized in that. The method of claim 1, wherein the gelatin solution of step 4 is a seaweed extract. The method of claim 1, wherein the five-stage process is noodle, kalguksu, sujebi, and tteokbokki.