KR20120063563A - Method for manufacturing fried fish paste having a rice flour or a glutinous rice flour - Google Patents

Method for manufacturing fried fish paste having a rice flour or a glutinous rice flour Download PDF

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KR20120063563A
KR20120063563A KR1020100123983A KR20100123983A KR20120063563A KR 20120063563 A KR20120063563 A KR 20120063563A KR 1020100123983 A KR1020100123983 A KR 1020100123983A KR 20100123983 A KR20100123983 A KR 20100123983A KR 20120063563 A KR20120063563 A KR 20120063563A
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South Korea
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paste
rice flour
weight
fried fish
fish paste
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KR1020100123983A
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Korean (ko)
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조승목
김동수
금준석
석호문
조진호
윤민석
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한국식품연구원
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Priority to KR1020100123983A priority Critical patent/KR20120063563A/en
Publication of KR20120063563A publication Critical patent/KR20120063563A/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11General methods of cooking foods, e.g. by roasting or frying using oil
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/157Farinaceous granules for dressing meat, fish or the like
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2200/00Function of food ingredients
    • A23V2200/14Mouthfeel improving agent

Abstract

PURPOSE: A producing method of fried fish paste containing rice powder and glutinous rice powder paste is provided to offer the chewy texture to the fish paste. CONSTITUTION: A producing method of fried fish paste containing rice powder and glutinous rice powder paste comprises the following steps: thawing frozen surimi, and grinding the surimi before mixing with edible salt; mixing the surimi mixture with glutinous rice powder, non-glutinous rice powder, or their mixture in a paste form; adding soybean protein, sugar, egg white, and xylose into the mixture to obtain final mixture; molding the final mixture into the fixed shape, and firstly frying the mixture using 140-160 deg C soybean oil for 2-4 minutes; cooling the firstly fried product for 2-4 minutes, and secondly frying the obtained product using the using 140-160 deg C soybean oil for 2-4 minutes; and vacuum packaging the obtained fried fish paste after removing the oil and cooling.

Description

쌀가루 및 찹쌀가루 페이스트가 첨가된 튀김어묵 제조방법 {Method for manufacturing fried fish paste having a rice flour or a glutinous rice flour}Method for manufacturing fried fish paste with added rice flour and glutinous rice paste {Method for manufacturing fried fish paste having a rice flour or a glutinous rice flour}

본 발명은 쌀가루 및 찹쌀가루 페이스트가 첨가된 튀김어묵에 관한 것으로서, 더욱 상세하게는 쌀가루 및 찹살가루를 페이스트 형태로 어묵에 첨가하여 경도, 접착성, 탄력성, 응집성 및 탄력성이 우수하고, 보다 쫄깃한 치절감을 느낄 수 있는 쌀가루 첨가 튀김어묵의 제조방법에 관한 것이다.The present invention relates to a fried fish cake added with rice flour and glutinous rice flour paste, more specifically, by adding rice flour and glutinous flour to the fish paste in the form of a paste, excellent hardness, adhesion, elasticity, cohesiveness and elasticity, more chewy It relates to a method of manufacturing fried fish paste with rice flour that can feel the savings.

어묵은 어육에 소량의 식염을 가하여 고기갈이하면서 염용성 단백질을 용출시킨 고기풀 반죽에 조미료, 전분 등의 부재료를 혼합하여 성형한 후 찌거나 삶거나 굽거나 튀겨서 겔화시킨 식품으로 어묵류, 맛살류 및 어육소시지류의 총칭이다. 어묵은 주재료인 냉동연육에 따라 그 종류가 다양할 뿐만 아니라 제품의 형태, 맛, 질감을 소비자의 기호에 맞도록 쉽게 변화시킬 수 있고 조리방법이 간편하며 가격이 저렴하여 널리 이용되는 대중적인 식품이다.Fish paste is made by adding small amounts of salt to fish meat to make meat, eluting soluble protein, and then mixing it with ingredients such as seasonings and starches, and then steaming, boiling, baking or frying to make it gelled. General term for fish and fish species. Fish paste is not only various kinds of frozen meat, but also can be easily changed to suit customer's taste. .

최근 건강을 위하여 기능성 물질이 첨가된 고품질 어묵제품의 개발이 시도되고 있다. 어묵의 다양화 및 고품질화를 위하여 해조류 분말을 첨가한 어묵, 단백질 첨가어묵, 올리고당을 이용한 가공어묵, 식이 섬유소를 첨가한 어묵 및 각종 버섯을 함유한 어묵의 물성특성 등에 대한 연구가 있으며, 또한 어묵의 저장기간 연장을 위한 연구도 활발히 이루어지고 있다.Recently, the development of high quality fish cake products containing functional substances has been attempted for health. In order to diversify and improve the quality of fish paste, there are researches on the properties of fish paste with seaweed powder, fish cake with protein, processed fish cake with oligosaccharide, fish cake with dietary fiber and fish cake containing various mushrooms. There is also active research to extend the storage period.

그러나, 근래에 생산되고 있는 어묵은 생선의 가격상승에 따라 영양가보다는 저렴한 가격의 생선을 많이 사용하고 특히, 증량을 목적으로 전분이나 밀가루를 많이 사용하여 어묵을 제조한다. 따라서 전분이나 밀가루 풍미가 있어 어묵 고유의 쫄깃거리는 조직감이 없고, 생선의 종류에 따라 영양가와 맛이 다른 문제점이 있다.However, fish cakes produced in recent years use a lot of fish at a lower price than the nutritional value according to the increase in the price of fish, and in particular, the fish cake is prepared using a lot of starch or flour for the purpose of increasing the amount. Therefore, there is a starch or flour flavor, there is no chewy texture of fish paste, there is a problem that the nutritional value and taste is different depending on the type of fish.

또한, 상기와 같은 일반적인 어묵은 예컨대, 한국인이 선호하는 부드러우면서 씹히는 맛의 조직감을 느낄 수 없음은 물론이고, 특히 밀가루 음식류에 민감한 사람의 경우에는 어묵 자체를 잘 즐기지 않는다는 문제점이 있다. 그리고, 별도의 파, 당근 등의 양념을 첨가한 어묵 또한 맛에서 일반적인 어묵과 특별한 차이가 없어 다양하고 까다로워져 가는 수요자의 입맛에 부응하지 못하고 있다.In addition, the general fish cake as described above, for example, can not feel the texture of the soft and chewy taste preferred by Koreans, in particular, people who are sensitive to flour foods do not enjoy the fish cake itself. In addition, fish cakes with seasonings such as green onions and carrots also do not meet the tastes of consumers who are becoming diverse and demanding because they do not have a special difference from the general fish cakes in taste.

최근에는 다양한 인스턴트 식품이 일반화되어 가면서 쌀의 소비가 줄어들고 있는 추세이다. 이 인스턴트 식품은 예컨대, 컵라면이나 햄버거 등의 장기간 섭취는 비만 등의 건강에 해를 끼친다는 보고가 있다.Recently, the consumption of rice is decreasing as various kinds of instant foods are generalized. This instant food, for example, has been reported to cause long-term intake of cup noodles and hamburgers, such as obesity and health.

이러한 문제점으로 인하여, 쌀에 대한 소비를 널려 국민 건강 증진을 위하여 식혜, 유과, 요구르트, 주류 및 빵 등 식품첨가소재로서의 특성 연구 및 신상품 개발이 많이 진행되고 있지만 수산식품에 쌀가루를 적용시키는 연구는 미비한 실정이다.Due to these problems, many studies on the characteristics of food additives such as Sikhye, confectionery, yogurt, liquor, and bread and new products are being developed to increase the health of people by increasing the consumption of rice. It is true.

따라서, 쌀가루를 첨가한 튀김어묵은 쌀 소비를 촉진시킬 수 있으며, 새로운 기호성을 줄 수 있는 수산식품을 제조할 수 있다는 측면에서 매우 유용하다Therefore, fried fish paste with added rice flour can promote the consumption of rice and is very useful in that it can produce fish food that can give new taste.

따라서, 본 발명이 해결하고자 하는 과제는 경도, 탄력성 등의 어묵 물성이 뛰어나고, 보다 더 쫄깃한 치절감이 있는 쌀가루 및 찹쌀가루 페이스트가 첨가된 튀김어묵을 제조하는 방법을 제공하는 것이다.Accordingly, the problem to be solved by the present invention is to provide a method for producing fried fish paste with excellent fish paste properties such as hardness, elasticity, rice flour and glutinous rice paste with a more chewy feeling.

본 발명은 상기 과제를 달성하기 위하여,In order to achieve the above object,

냉동 연육을 해동하고 마쇄한 후, 식염을 첨가하여 혼합하는 단계, 쌀가루, 찹쌀가루 또는 이들의 혼합물을 페이스트 형태로 상기 연육과 식염 혼합물에 첨가하여 혼합하는 단계, 상기 혼합물에 대두단백(soy protein), 설탕, 달걀 흰자위, 자일로스(xylose)를 첨가하여 혼합하여 최종 원료 반죽을 수득하는 단계, 상기 혼합된 최종 원료 반죽을 일정 모양으로 성형한 후 대두유 140 ~ 160℃에서 2 ~ 4분간 1차 튀김하고 2 ~ 4분간 냉각한 후, 대두유 140 ~ 160℃에서 2 ~ 4분간 2차 튀김하여 튀김 어묵을 수득하는 단계 및 상기 튀김 어묵을 탈유 및 냉각한 후 진공 포장하여 냉장하는 단계를 포함하는 쌀가루 페이스트가 첨가된 튀김어묵 제조방법을 제공한다.After thawing and grinding frozen meat, mixing with salt, adding rice flour, glutinous rice flour or mixture thereof to paste and mixing the meat and salt mixture in paste form, soy protein in the mixture Adding sugar, egg white, xylose, and mixing to obtain a final raw material dough, forming the mixed final raw material dough into a predetermined shape, and then frying 1 to 2 minutes at 140 to 160 ° C soybean oil. And after cooling for 2 to 4 minutes, soybean oil fried for 2 to 4 minutes at 140 ~ 160 ℃ to obtain fried fish paste and defrosting and cooling the fried fish paste, and then vacuum-packed by the step of refrigeration rice flour paste Provided is a method of preparing fried fish cake.

본 발명의 일 실시예에 의하면, (A) 단계, (B) 단계 및 (C) 단계의 혼합 과정은 각각 독립적으로 얼음을 지속적으로 첨가하여 1 ~ 5℃로 유지할 수 있다.According to one embodiment of the present invention, the mixing process of step (A), (B) and (C) can be maintained at 1 ~ 5 ℃ by continuously adding ice independently.

본 발명의 다른 일 실시예에 의하면, (A) 단계, (B) 단계 및 (C) 단계의 혼합 과정은 각각 독립적으로 분쇄기(silent cutter)로 분쇄하면서 4 ~ 6분간 혼합할 수 있다.According to another embodiment of the present invention, the mixing process of step (A), (B) and (C) may be mixed for 4 to 6 minutes while grinding with a cutter (silent cutter) each independently.

본 발명의 일 실시예에 의하면, 상기 첨가되는 쌀가루 중량은 상기 냉동 연육 100 중량부 기준 13 ~ 15 중량부일 수 있다.According to one embodiment of the invention, the weight of the added rice flour may be 13 to 15 parts by weight based on 100 parts by weight of the frozen meat.

본 발명의 일 실시예에 의하면, 상기 최종 원료 반죽의 수분 함유량은 냉동 연육 100 중량부 기준 8 ~ 10 중량부일 수 있다.According to one embodiment of the invention, the moisture content of the final raw dough may be 8 to 10 parts by weight based on 100 parts by weight of frozen meat.

본 발명의 일 실시예에 의하면, 상기 식염, 소이프로틴, 설탕, 달걀 흰자위, 자일로스는 각각 최종 원료 반죽 기준 1 ~ 2중량%, 1 ~ 2중량%, 2 ~ 3 중량%, 6 ~ 7중량%, 0.2 ~ 0.4중량%일 수 있다.According to one embodiment of the present invention, the salt, soy protein, sugar, egg white, xylose is 1 to 2% by weight, 1 to 2% by weight, 2 to 3% by weight, 6 to 7% by weight of the final raw dough, respectively %, 0.2 to 0.4% by weight.

본 발명에 따르면, 기존의 전분 대신에 쌀가루 및 찹쌀가루를 페이스트 형태로 첨가하여 어묵 특유의 비린내가 감소하고, 어묵의 경도, 접착성, 탄력성, 응집성 및 탄력성이 우수하고, 보다 쫄깃한 치절감을 느낄 수 있는 쌀가루 페이스트가 첨가된 튀김어묵을 제조할 수 있다.According to the present invention, by adding the rice flour and glutinous rice flour in the form of paste instead of the conventional starch, the fishy smell peculiar to the fish paste is reduced, and the hardness, adhesiveness, elasticity, cohesiveness and elasticity of the fish paste are excellent, and it feels more chewy. Fried fish paste can be prepared that can add rice flour paste.

도 1은 본 발명의 일 실시예에 따른 쌀가루 페이스트가 첨가된 튀김어묵을 제조하는 공정을 나타낸 공정도이다.
도 2는 본 발명에 따른 쌀가루 페이스트 첨가 튀김어묵의 제조방법에 따라 제조된 튀김어묵의 겔 강도를 나타낸 그래프이다.
도 3은 본 발명에 따른 쌀가루 페이스트 첨가 튀김어묵의 제조방법에 따라 제조된 튀김어묵과 시판되는 일반 어묵의 외관을 비교한 이미지이다.
1 is a process chart showing a process for manufacturing a fried fish paste is added rice flour paste according to an embodiment of the present invention.
Figure 2 is a graph showing the gel strength of fried fish paste prepared according to the method of manufacturing a fried fish paste rice flour paste according to the present invention.
Figure 3 is an image comparing the appearance of the fried fish cake prepared in accordance with the method of manufacturing a fried fish paste with rice flour paste according to the present invention and commercially available fish cake.

이하, 본 발명을 상세하게 설명한다.EMBODIMENT OF THE INVENTION Hereinafter, this invention is demonstrated in detail.

본 발명은 냉동 연육을 해동하고 마쇄한 후, 식염을 첨가하여 혼합하는 단계, 멥쌀가루, 찹쌀가루 또는 이들의 혼합물을 페이스트 형태로 상기 연육과 식염 혼합물에 첨가하여 혼합하는 단계, 상기 혼합물에 대두단백(soy protein), 설탕, 달걀 흰자위, 자일로스(xylose)를 첨가하여 혼합하여 최종 원료 반죽을 수득하는 단계, 상기 혼합된 최종 원료 반죽을 일정 모양으로 성형한 후 대두유 140 ~ 160℃에서 2 ~ 4분간 1차 튀김하고 2 ~ 4분간 냉각한 후, 대두유 140 ~ 160℃에서 2 ~ 4분간 2차 튀김하여 튀김 어묵을 수득하는 단계 및 상기 튀김 어묵을 탈유 및 냉각한 후 진공 포장하여 냉장하는 단계를 포함하는 쌀가루 페이스트가 첨가된 튀김어묵을 제조하는 것을 특징으로 한다.The present invention comprises thawing frozen ground meat and grinding, adding salt to mix, non-glutinous rice, glutinous rice powder or a mixture thereof in the form of a paste to the meat and salt mixture and mixing, soybean protein to the mixture (soy protein), sugar, egg white, xylose is added to mix to obtain a final raw material dough, the mixed final raw material dough is formed in a predetermined shape and then soybean oil 140 ~ 160 ℃ 2 ~ 4 After frying for 1 minute and cooling for 2 to 4 minutes, the second step of frying for 2 to 4 minutes at soybean oil 140 ~ 160 ℃ to obtain fried fish cake and deoiling and cooling the fried fish cake and vacuum-packed by refrigeration To prepare a fried fish cake containing rice flour paste is included.

상기 냉동 연육은 부원료로서 설탕, 솔비톨, 폴리인산나트륨, 피로인산나트륨을 포함하는 명태 또는 실꼬리돔 냉동 연육을 사용하는 것이 바람직하나 이에 한정되는 것은 아니다.The frozen meat is preferably used as a raw material sugar, sorbitol, sodium polyphosphate, pollock or thread-tail dome frozen meat containing sodium pyrophosphate, but is not limited thereto.

또한, 상기 냉동연육을 반해동을 할 때 중심온도 -5℃로 반해동하는 것을 특징으로 한다.In addition, when half-thaw the frozen meat and characterized in that the half-thaw to the center temperature -5 ℃.

상기 쌀가루를 첨가할 경우 종래 단순히 쌀가루를 연육에 첨가하여 혼합하는 공정이 아닌 쌀가루를 페이스트 형태로 형성하여 식염이 첨가된 연육 혼합물에 첨가하는 것을 특징으로 한다.When the rice flour is added, it is not a process of simply adding rice powder to the meat and mixing the rice powder in the form of a paste, and adding the salt to the meat mixture to which salt is added.

상기 튀김어묵의 제조 공정에서 각각의 혼합 과정은 각각 독립적으로 얼음을 지속적으로 첨가하여 1 ~ 5℃ 이하로 유지할 수 있고, 각각 독립적으로 분쇄기(silent cutter)로 분쇄하면서 4 ~ 6분간 혼합하는 것을 특징으로 한다.In the manufacturing process of the fried fish cake, each mixing process can be continuously maintained at 1 ~ 5 ℃ by continuously adding ice independently, and each of them is mixed for 4 to 6 minutes while grinding with a grinder (silent cutter) independently It is done.

상기 '1 ~ 5℃로 유지한다'는 의미는 본 발명이 속하는 기술분야에서 통상적으로 사용되는 바대로 혼합공정에서 어묵 원료의 변질 방지를 위하여 최대한 5℃이하의 낮은 온도를 유지한다는 의미로 해석되어야 하며, 항상 일정하게 특정의 온도을 유지하여야 한다는 의미로 해석될 수는 없음은 자명하다.The term 'maintain at 1 to 5 ° C.' should be interpreted as maintaining a low temperature of 5 ° C. or less as much as possible in order to prevent deterioration of the fish paste raw material in the mixing process as is commonly used in the art. Obviously, it cannot be interpreted to mean that a certain temperature must be kept constant at all times.

본 발명에 따른 튀김어묵의 제조공정에서 상기 쌀가루 중량은 상기 냉동 연육 100 중량부 기준 13 ~ 15 중량부이고, 최종 원료 반죽의 수분 함유량은 냉동 연육 100 중량부 기준 8 ~ 10 중량부이며, 상기 식염, 소이 프로틴, 설탕, 달걀 흰자위, 자일로스는 각각 최종 원료 반죽 기준 1 ~ 2중량%, 1 ~ 2중량%, 2 ~ 3 중량%, 6 ~ 7중량%, 0.2 ~ 0.4중량%인 것을 특징으로 한다.
In the manufacturing process of the fried fish cake according to the present invention, the weight of the rice flour is 13 to 15 parts by weight based on 100 parts by weight of the frozen meat, and the water content of the final raw material dough is 8 to 10 parts by weight based on 100 parts by weight of the frozen meat. , Soy protein, sugar, egg white, xylose is characterized in that 1 ~ 2% by weight, 1 ~ 2% by weight, 2 ~ 3% by weight, 6 ~ 7% by weight, 0.2 ~ 0.4% by weight based on the final dough do.

이하, 바람직한 실시예를 들어 본 발명을 더욱 상세하게 설명한다. 그러나, 이들 실시예는 본 발명을 보다 구체적으로 설명하기 위한 것으로서, 본 발명의 범위가 이에 의하여 제한되지 않는다는 것은 당업계의 통상의 지식을 가진 자에게 자명할 것이다.
Hereinafter, the present invention will be described in more detail with reference to preferred examples. However, these examples are intended to illustrate the present invention in more detail, and it will be apparent to those skilled in the art that the scope of the present invention is not limited thereto.

<실시예><Examples>

제조예 1. 쌀가루 페이스트가 첨가된 튀김어묵의 제조Preparation Example 1 Preparation of Fried Fish Cake with Rice Flour Paste

(1) 재료 (1) material

쌀가루는 떡용 쌀가루(롤밀 쌀가루, 80mesh)를 (주)대선제분에서 제공받았다. 연육은 실꼬리돔으로서 제조된 A등급 냉동연육을 구입하여 사용하였다.(Khan Hong Inc., Vietnam) 실꼬리돔(Nemipterus virgatus) 냉동연육의 주성분은 실꼬리돔살로 그 함량이 93.8%이고, 부원료로 설탕, 솔비톨, 폴리인산나트륨, 피로인산나트륨이 포함되어 있고, 사용하기 전까지 -18℃에서 저장보관하였다.
Rice flour was provided with rice flour for rice cakes (roll mill rice flour, 80mesh) from Daesun Mill. The meat was purchased from Class A frozen meat prepared as a thread-tailed bream (Khan Hong Inc., Vietnam). Nemipterus virgatus ) The main component of frozen broiled meat is 93.8% of silk tail bream meat, and it contains sugar, sorbitol, sodium polyphosphate, and sodium pyrophosphate as an auxiliary ingredient. It was stored at -18 ℃ until used.

(2) 쌀가루 페이스트 첨가 튀김어묵의 제조(2) Preparation of Fried Fish Cake with Rice Flour Paste

쌀가루 페이스트가 첨가된 튀김어묵은 하기 [표 1]에 나타난 부재료를 혼합하였으며, 여기에 쌀가루와 물을 가하여 제조하였다.Fried fish paste added with rice flour paste was mixed with the ingredients shown in the following [Table 1], was prepared by adding rice flour and water thereto.

하기 도 1에 도시되어 있는 바와 같이, 실꼬리돔 냉동연육을 -5℃로 반해동한 후 분쇄기(silent cutter)로 마쇄하고 식염을 수차례 골고루 첨가하였다. 다음으로 쌀가루를 페이스트 형태로 수차례 골고루 첨가하고 마지막으로 부재료를 첨가하여 혼합하였다. 모든 원료의 혼합과정에서 연육의 열변성을 방지하기 위하여 얼음을 지속적으로 첨가하여 품온을 5℃ 이하로 유지하였고, 혼합은 각각 5분간 혼합하였다. 혼합된 최종 원료반죽을 가로 3 cm, 길이 9 cm 그리고, 두께 1 cm의 틀에 넣고 성형한 후, 150℃의 대두유에서 3분간 튀기고 3분간 냉각한 후 3분간 재튀김하였다. 최종적으로 탈유 및 냉각하여 쌀가루 페이스트가 첨가된 튀김어묵을 제조하였다. 이후 진공 포장하여 4℃에서 냉장 보관하였다.As shown in FIG. 1, the frozen tail dome frozen meat was thawed to −5 ° C., and then ground with a cutter, and salt was evenly added several times. Next, rice flour was added several times evenly in the form of a paste, and finally, subsidiary materials were added and mixed. In order to prevent heat denaturation of the meat during the mixing of all the raw materials, ice was continuously added to maintain the temperature of the product at 5 ° C or lower, and the mixtures were mixed for 5 minutes. The final mixture was mixed into a mold having a width of 3 cm, a length of 9 cm, and a thickness of 1 cm, and then molded, and then fried in soybean oil at 150 ° C. for 3 minutes, cooled for 3 minutes, and then re-fried for 3 minutes. Finally, deoiled and cooled to prepare a fried fish paste with rice flour paste. After vacuum packaging and refrigerated at 4 ℃.

성분ingredient 대두단백Soy Protein 설탕Sugar 식염saline 계란 흰자위Egg whites 자일로스Xylose 연육기준Parenting standard 1.5%1.5% 2.3%2.3% 2.0%2.0% 6.7%6.7% 0.3%0.3%

실험예 1. 본 발명에 따라 제조된 튀김어묵의 겔 강도 측정Experimental Example 1. Measurement of gel strength of fried fish paste prepared according to the present invention

어묵의 겔 강도(gel strength 또는 jelly strength)의 측정은 물성측정기 Texture Analyzer(Model TAXT2, Stable Micro Systems, England)을 이용하였다. 어묵을 일정한 크기(직경×높이, 3㎝×2㎝)로 절단한 후 상온 및 가온 상태에서 각각 분석하였다. 물성측정기의 분석조건은 probe: 0.25 inch spherical stainless, test speed: 1.0 mm/s 였다. 겔 강도는 probe에 가해진 하중량(g), 어묵이 파열될 때 probe가 침입한 깊이를 심도(cm)의 곱으로 나타내었다. 모든 sample의 겔 강도값은 10회 반복 측정하여 평균값±편차값 형식으로 나타내었다. 그 결과를 하기 도 2에 나타내었다.
The gel strength (gel strength or jelly strength) of the fish paste was measured using a physical property analyzer (Model TAXT2, Stable Micro Systems, England). The fish paste was cut to a constant size (diameter × height, 3cm × 2cm) and analyzed at room temperature and warm state, respectively. The analytical conditions of the physical property meter were probe: 0.25 inch spherical stainless and test speed: 1.0 mm / s. Gel strength was expressed as the product of the weight (g) applied to the probe and the depth at which the probe penetrated when the fish cake was ruptured (cm). Gel strength values of all samples were measured 10 times and expressed in the average value ± deviation value format. The results are shown in FIG. 2.

하기 도 2에서 보는 바와 같이 본 발명에 따른 쌀가루 페이스트가 첨가된 튀김어묵은 시판되는 어묵보다 겔강도가 높게 나타났고, 찹쌀가루 페이스트가 첨가된 튀김어묵은 다소 낮게 나타났으나 그 강도가 낮은 편이 아니어서, 어묵으로 제조가 충분히 가능함을 알 수 있다.
As shown in FIG. 2, the fried fish paste added with the rice flour paste according to the present invention showed a higher gel strength than the commercially available fish paste, and the fried fish paste added with the glutinous rice paste appeared somewhat lower but the strength was not lower. Then, it can be seen that the preparation is sufficiently possible with fish cake.

실험예 2. 본 발명에 따라 제조된 튀김어묵의 물성 분석Experimental Example 2. Analysis of physical properties of fried fish paste prepared according to the present invention

Bourne(1968)과 Breene(1975)의 식에 따라 경도(hardness), 접착성(adhesiveness), 탄력성(springiness), 응집성(cohesiveness), 씹힘성(chewiness)의 물성을 Texture Analyzer (Model TAXT2, Stable Micro Systems, England)를 사용하여 측정하였다. 어묵의 물성분석은 일정한 크기(직경×높이, 3㎝×2㎝)로 절단한 후, 직경 50 mm의 probe를 사용하여 test speed: 5.0 mm/s, pre test speed: 5.0 mm/s, post test speed: 5.0 mm/s, 변형율: 50%의 조건에서 이루어졌다.Hardness, adhesiveness, springiness, cohesiveness, and chewiness of physical properties according to the formulas of Bourne (1968) and Breene (1975). Texture Analyzer (Model TAXT2, Stable Micro Systems) , England). The property analysis of fish paste was cut to a certain size (diameter × height, 3cm × 2cm), and then the test speed: 5.0 mm / s, pre test speed: 5.0 mm / s, post test using a 50 mm diameter probe. speed: 5.0 mm / s, strain: 50%.

그 결과를 하기 [표 2]에 나타내었다.The results are shown in the following [Table 2].

샘플Sample 경도(g)Hardness (g) 부착성(gs)Adhesiveness (gs) 탄력성Resilience 응집성Coherence 씹힘성Chewiness 시판어묵Commercial Fish Cake 4275±1124275 ± 112 -1.32±1.96-1.32 ± 1.96 0.94±0.020.94 ± 0.02 0.66±0.010.66 ± 0.01 2777±922777 ± 92 쌀어묵Rice cake 7453±2617453 ± 261 -22.43±9.88-22.43 ± 9.88 0.94±0.020.94 ± 0.02 0.74±0.010.74 ± 0.01 5154±3435154 ± 343 찹쌀어묵Glutinous rice cake 6844±1076844 ± 107 -41.80±3.57-41.80 ± 3.57 0.95±0.030.95 ± 0.03 0.75±0.050.75 ± 0.05 4584±2154584 ± 215

실험예 3. 본 발명에 따라 제조된 튀김어묵의 색도 및 백색도 측정Experimental Example 3. Measurement of chromaticity and whiteness of fried fish paste prepared according to the present invention

어묵의 색도 측정은 색차계(CL-100, Minolta, Japan)를 사용하여 어묵 단면의 명도(lightness, L), 적색도(redness, a), 황색도(yellowness, b)값을 측정하였다. 백색도는 아래 식으로 산출하였다. 모든 샘플은 5회 반복 측정하여 평균값 및 편차값으로 나타내었다. 이때의 표준백판값의 L, a, b값은 각각 97.59, -0.02, 1.83이었다.For the color measurement of the fish paste, the lightness (L), redness (a) and yellowness (b) values of the cross section of the fish paste were measured using a color difference meter (CL-100, Minolta, Japan). Whiteness was calculated by the following formula. All samples were measured five times and expressed as the mean value and the deviation value. The L, a, and b values of the standard white plate value at this time were 97.59, -0.02, and 1.83, respectively.

백색도(White index)=

Figure pat00001
White index =
Figure pat00001

하기 [표 3]에 쌀가루 페이스트가 첨가된 튀김어묵과 찹쌀가루 페이스트가 첨가된 튀김어묵의 색도를 나타내었다.Table 3 shows the chromaticity of the fried fish paste with rice flour paste and the fried fish paste with glutinous rice flour paste.

샘플Sample 헌터 색차계Hunter colorimeter 백색도Whiteness LL aa bb 시판어묵Commercial Fish Cake 66.37±0.0266.37 ± 0.02 -1.20±0.05-1.20 ± 0.05 12.79±0.2312.79 ± 0.23 64.00±0.164.00 ± 0.1 쌀어묵Rice cake 73.90±0.3573.90 ± 0.35 -3.04±0.10-3.04 ± 0.10 2.52±0.112.52 ± 0.11 73.61±0.3673.61 ± 0.36 찹쌀어묵Glutinous rice cake 69.63±0.1269.63 ± 0.12 -3.08±0.93-3.08 ± 0.93 2.65±0.252.65 ± 0.25 69.35±0.169.35 ± 0.1

상기 [표 3]와 하기 도 3에서 보는 바와 같이 본 발명에 따른 쌀가루 페이스트가 첨가된 튀김어묵(멥쌀첨가, 찹쌀첨가)이 현재 시판되고 있는 밀가루 첨가 튀김어묵에 비하여 명도와 백색도가 높음을 알 수 있다.
As shown in [Table 3] and FIG. 3 below, the fried fish paste (non-rice added, glutinous rice added) to which the rice flour paste according to the present invention is added can be seen that the brightness and whiteness are higher than those of flour added fried fish paste currently on the market. have.

실험예 4. 본 발명에 따라 제조된 튀김어묵의 관능평가Experimental Example 4. Sensory evaluation of fried fish paste prepared according to the present invention

제조한 어묵의 관능평가는 한국식품연구원 20명의 panel을 대상으로 하였으며, 검사방법과 평가특성을 교육시킨 후 실시하였다. 관능특성 평가항목은 outward(외관), color(색), flavor(향), fishy smell(비린내), taste(맛), chewiness(씹힘성), hardness(경도), overall acceptance(전반적 기호도)였으며, '매우 좋다' 7점에서 '매우 나쁘다' 1점으로 하는 Likert 척도를 사용하여 평가하였다. 그 결과를 하기 [표 4]에 나타내었다.The sensory evaluation of the prepared fish cakes was conducted on 20 panelists of the Korea Food Research Institute. The sensory evaluation items were outward, color, flavor, fishy smell, taste, chewiness, hardness, and overall acceptance. Very good 'was assessed using the Likert scale with a score of' Very bad 'at 7 points. The results are shown in the following [Table 4].

샘플Sample 외관Exterior color incense 비린내Fishy flavor 씹힘성Chewiness 전제적
기호도
Despotic
Likelihood
시판어묵Commercial Fish Cake 3.8±1.93.8 ± 1.9 4.4±2.14.4 ± 2.1 2.8±2.32.8 ± 2.3 3.2±0.73.2 ± 0.7 3.2±0.53.2 ± 0.5 4.4±0.34.4 ± 0.3 3.4±0.63.4 ± 0.6 쌀어묵Rice cake 6.0±0.66.0 ± 0.6 6.4±0.36.4 ± 0.3 6.2±0.66.2 ± 0.6 6.0±0.96.0 ± 0.9 6.4±0.96.4 ± 0.9 6.2±1.16.2 ± 1.1 6.4±0.96.4 ± 0.9 찹쌀어묵Glutinous rice cake 4.2±0.84.2 ± 0.8 4.5±1.04.5 ± 1.0 4.5±0.74.5 ± 0.7 5.8±0.85.8 ± 0.8 5.0±0.75.0 ± 0.7 5.3±0.75.3 ± 0.7 5.3±0.75.3 ± 0.7

상기의 실험예 결과에서 보는 바와 같이, 본 발명에 따른 쌀가루 페이스트 첨가 튀김어묵을 제조하는 방법에 따라 제조된 튀김어묵은 외관상으로 종래의 일반 어묵보다 백색도가 높아 기호도가 증가하고, 겔 강도 등의 어묵 물성이 우수하고, 관능적으로도 비린내가 크게 감소하는 등 우수한 결과를 보임을 알 수 있다.As can be seen from the results of the above experiment, fried fish cake prepared according to the method of manufacturing the fried fish paste with rice flour paste according to the present invention has a higher whiteness than the conventional fish cake in appearance and increases the palatability, such as gel strength. It can be seen that the physical properties are excellent, and the sensory results show a great decrease in fishy smell.

Claims (6)

(A) 냉동 연육을 해동하고 마쇄한 후, 식염을 첨가하여 혼합하는 단계;
(B) 멥쌀가루, 찹쌀가루 또는 이들의 혼합물을 페이스트 형태로 상기 연육과 식염 혼합물에 첨가하여 혼합하는 단계;
(C) 상기 (B) 단계의 혼합물에 대두단백(soy protein), 설탕, 달걀 흰자위, 자일로스(xylose)를 첨가하여 혼합하여 최종 원료 반죽을 수득하는 단계;
(D) 상기 혼합된 최종 원료 반죽을 일정 모양으로 성형한 후 대두유 140 ~ 160℃에서 2 ~ 4분간 1차 튀김하고 2 ~ 4분간 냉각한 후, 대두유 140 ~ 160℃에서 2 ~ 4분간 2차 튀김하여 튀김 어묵을 수득하는 단계; 및
(E) 상기 튀김 어묵을 탈유 및 냉각한 후 진공 포장하여 냉장하는 단계를 포함하는 쌀가루 페이스트가 첨가된 튀김어묵 제조방법.
(A) thawing and grinding the frozen meat, followed by mixing with salt;
(B) adding and mixing non-glutinous rice flour, glutinous rice flour or a mixture thereof to the meat and salt mixture in the form of a paste;
(C) adding a soy protein, sugar, egg white, xylose to the mixture of step (B) to mix to obtain a final raw dough;
(D) after molding the mixed final raw material dough into a predetermined shape, the first frying for 2 to 4 minutes at 140 ~ 160 ℃ soybean oil and cooled for 2 to 4 minutes, the second 2 to 4 minutes at 140 ~ 160 ℃ soybean oil Frying to obtain fried fish paste; And
(E) a method of manufacturing a fried fish paste with rice flour paste comprising the step of deoiling and cooling the fried fish cake and vacuum-packed and refrigerated.
제 1 항에 있어서,
(A) 단계, (B) 단계 및 (C) 단계의 혼합 과정은 각각 독립적으로 얼음을 지속적으로 첨가하여 1 ~ 5℃로 유지하는 것을 특징으로 하는 쌀가루 페이스트가 첨가된 튀김어묵 제조방법.
The method of claim 1,
Mixing process of step (A), step (B) and step (C) is a method of manufacturing fried fish paste with added rice flour paste, characterized in that each is continuously added to the ice to maintain at 1 ~ 5 ℃.
(A) 단계, (B) 단계 및 (C) 단계의 혼합 과정은 각각 독립적으로 분쇄기(cutter)로 분쇄하면서 4 ~ 6분간 혼합하는 것을 특징으로 하는 쌀가루 페이스트가 첨가된 튀김어묵 제조방법.The mixing process of step (A), (B) and (C) step is a method of manufacturing fried fish paste with rice flour paste, characterized in that the mixture for 4 to 6 minutes while grinding with a grinder (cutter) each independently. 제 1 항에 있어서,
상기 (B)단계에서 첨가되는 쌀가루 중량은 상기 냉동 연육 100 중량부 기준 13 ~ 15 중량부인 것을 특징으로 하는 쌀가루 페이스트가 첨가된 튀김어묵 제조방법.
The method of claim 1,
Rice flour weight added in the step (B) is a fried fish paste manufacturing method is added to the rice flour paste, characterized in that 13 to 15 parts by weight based on 100 parts by weight of the frozen meat.
제 1 항에 있어서,
상기 최종 원료 반죽의 수분 함유량은 냉동 연육 100 중량부 기준 8 ~ 10 중량부인 것을 특징으로 하는 쌀가루 페이스트가 첨가된 튀김어묵 제조방법.
The method of claim 1,
Moisture content of the final raw material dough is fried fish paste manufacturing method with added rice flour paste, characterized in that 8 to 10 parts by weight based on 100 parts by weight of frozen meat.
제 1 항에 있어서,
상기 식염, 소이 프로틴, 설탕, 달걀 흰자위, 자일로스는 각각 최종 원료 반죽 기준 1 ~ 2중량%, 1 ~ 2중량%, 2 ~ 3 중량%, 6 ~ 7중량%, 0.2 ~ 0.4중량%인 것을 특징으로 하는 쌀가루 페이스트가 첨가된 튀김어묵 제조방법.
The method of claim 1,
The salt, soy protein, sugar, egg white, xylose is 1 to 2% by weight, 1 to 2% by weight, 2 to 3% by weight, 6 to 7% by weight, 0.2 to 0.4% by weight of the final raw material dough, respectively Fried fish paste manufacturing method characterized by the addition of rice flour paste.
KR1020100123983A 2010-12-07 2010-12-07 Method for manufacturing fried fish paste having a rice flour or a glutinous rice flour KR20120063563A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20190099622A (en) * 2018-02-19 2019-08-28 경남대학교 산학협력단 Fish meat-bugak and manufacturing method for the same
KR20210033303A (en) 2019-09-18 2021-03-26 주식회사 엠알시스 Manufacturing method of fish paste containing yellow lacquer

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20190099622A (en) * 2018-02-19 2019-08-28 경남대학교 산학협력단 Fish meat-bugak and manufacturing method for the same
KR20210033303A (en) 2019-09-18 2021-03-26 주식회사 엠알시스 Manufacturing method of fish paste containing yellow lacquer

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