KR20120132884A - Manufacturing method for dried fish cake with floatability and texture - Google Patents

Abstract

PURPOSE: A producing method of dried fish cake having excellent buoyancy and texture is provided to use overheated air for rapidly forming bubbles in raw materials. CONSTITUTION: A producing method of dried fish cake having excellent buoyancy and texture comprises: mixing raw materials for producing the fish cake; molding fish cake sheets using the mixture; heating the fish cake sheets at 200-250 deg. C; hot-air drying the heated fish cake sheets at 80-110 deg. C for 20-50 minutes; molding the fish cake sheets; spraying air overheated to 150-250 deg. C on the molded fish cake for 10-30 seconds to produce bubbles; and cooling the fish cake. [Reference numerals] (AA) Mixing and kneading ingredients; (BB) Molding; (CC) Producing sheets; (DD) Spraying overheated air; (EE) Heating; (FF) Cooling; (GG) Hot-air drying

Description

MANUFACTURING METHOD FOR DRIED FISH CAKE WITH FLOATABILITY AND TEXTURE}

The present invention relates to a method for manufacturing dried fish paste having excellent texture and floating property when it is restored to boiling water. By injecting superheated air intensively in a certain zone into a fish cake sheet composed of fish meat, starch, etc., the carbohydrates and protein conjugates are momentarily expanded. It is a technology that softens the tissue by forming bubbles inside the tissue and has a long time floating characteristics and excellent resilience when cooking in boiling water.

Dried fish cakes are used in processed foods such as ramen noodles, but the existing dried fish cakes sink under water when restored to boiling water, and the visual effect is reduced, and the texture after restoration is not natural compared to non-dried fish cakes. Existing dried fish cake is manufactured by mixing and injecting raw materials such as fish meat and then molding, steaming, freezing, cutting, and drying.Because the protein content is high due to the characteristics of main raw materials such as fish meat, It has a disadvantage in that the specific gravity is heavy and the restoration is not easy in boiling water.

As an invention for dried fish cake, there is a "method of manufacturing dried fish cake" of Korean Patent Registration No. 10-0041454, which relates to a method of producing fish cake which is restored to the fish cake before drying in hot water. Glycerin fatty acid ester), and in Korean Patent Registration No. 10-0082792, "Polyporous dried food using microwave and its manufacturing method", raw materials such as fish meat and eggs are manufactured by using a fish cake manufacturing process or microwave, There is a difference from the form of the fish paste excellent in the richness pursued in the invention.

The present invention is to significantly improve the texture of the dried fish paste in boiling water, such as commercially available fish paste that is not dried, and to reduce the specific gravity to float in water after restoring in boiling water for this purpose inside the tissue of dried fish paste Bubbles should be formed to reduce the specific gravity and allow moisture to penetrate inside the tissue. The solution is to optimize the formulation of the raw materials used in the manufacture of fish paste and to provide a dried fish cake formed bubbles in a short time using the superheated air.

In order to achieve the above object, in the present invention, the fish meat (polluted meat, squid meat), starch, squid powder, squid paste, seasoning raw materials (sorbitol liquid, gluten, sugar, glucose, brown pigment, disodium succinate) into a mixer Put dough step; Passing the dough through a drum to form a sheet having a predetermined thickness; Heating the formed sheet to impart a baked flavor; Adjusting the moisture to a predetermined level by hot air drying; Molding to a predetermined size and shape; Spraying superheated air for a short time to form and dry bubbles; It provides a method of manufacturing a dried fish cake comprising the step of rapidly cooling the fish cake with a high temperature due to overheating.

One aspect of the present invention is the meat 40 to 80% by weight, starch 5-30% by weight, squid powder 2-10% by weight, squid paste 1-5% by weight, gluten 1-3% by weight, brown pigment 0.1-1% by weight And mixing the fish paste raw material comprising 0.1 to 1% by weight of phosphate; Forming a fish cake sheet from the mixed fish cake raw material; Heating the fish cake sheet at 200-250 ° C .; Hot air drying the heated fish cake sheet; Molding the hot air dried fish cake sheet; Forming bubbles in the molded fish cake; And cooling the fish cake formed with bubbles; It provides a method of manufacturing a dried fish cake containing a.

The fish cake sheet may have a thickness of 1 to 3 mm.

In addition, the hot air drying step may be made for 20 to 50 minutes at 80 ~ 110 ℃.

In addition, the hot air drying step may be made so that the moisture content of the fish cake sheet is 15 to 40%.

In addition, the step of forming the bubble may be made by injecting superheated air of 150 ~ 250 ℃ for 10 ~ 30 seconds.

Hereinafter, the present invention will be described in more detail.

Overall process diagram of the dried fish paste manufacturing method of the present invention is as shown in FIG.

At this time, by forming a bubble inside the tissue through the superheated air injector as shown in FIG.

[Manufacturing Example]

Fish cake raw material mixing step

40-80% by weight, 5-30% by weight of starch, 2-10% by weight of squid powder, 1-5% by weight of squid paste, 1-3% by weight of gluten, 0.1-1% by weight of brown pigment and 0.1-1% by weight of phosphate Add% to the mixer and mix. In addition, in consideration of consumer's preference, as a seasoning raw material, seafood extract, vegetable extract, shrimp powder, vegetable powder, dextrin, including sorbitol liquid, sugar, glucose, disodium succinate, soy sauce, shrimp extract, shellfish extract, etc. , Spices and more can be mixed.

In addition, the meat that can be used in the present invention includes pollack, squid meat, dome meat, early meat, cutlet meat and the like. The meat may be used by mixing at least one or more of the above-described meats in accordance with the preference of the consumer.

Fish cake sheet forming step

The mixed fish paste dough is passed through a drum to form a sheet having a thickness of 1 to 3 mm while applying heat at 30 to 50 ° C. If the thickness of the fish paste sheet is less than 1mm, the expansion does not occur well, poor floatability and expandability, and if the thickness of the fish paste sheet exceeds 3mm, expansion does not occur evenly, and the restorability and texture are also poor.

Heating step

The fish cake shaped into a sheet is heated with heat of 200 to 250 ° C. The purpose of heating is to give roasted flavor to fish paste.

Hot air dried  step

After heating, dry with hot air at a temperature of 80-110 ° C for 20-50 minutes, and adjust the water content to 15-40%. Moisture content is important in the subsequent bubble-forming process, but if the moisture content is less than 15% bubble formation is not good. In addition, the moisture content of the dried fish paste should be 10 to 15%, if the water content exceeds 40%, there is a problem that the drying step is further required after the bubble forming step of the following.

Forming steps

Cutting to the desired shape.

The cutting shape can be cut into various shapes such as square shape, triangle shape and round shape like general Busan fish cake, or various shapes such as seafood or animal such as squid, shrimp and whale.

A simple shape such as a rectangle is manufactured by passing a sheet through a vertical cutter, and a fish cake sheet is formed by preparing a fish cake mold having a complicated shape such as an animal shape.

Bubble formation step through superheated air injection

In the core process of the present invention is a step of forming a bubble in the fish cake instantaneously by spraying on the fish cake molded with superheated air for 10-30 seconds at a temperature of 150 ~ 250 ℃.

In this step, the temperature and time can be adjusted within the above range according to the composition of the fish paste raw material, the thickness of the fish paste sheet.

If the proper temperature and time are not set, bubbles are not formed in the fish cake or bubbles are not formed uniformly, and if the temperature is too high, the edge of the fish cake may burn or carbonization odor may occur.

Cooling stage

This step is a step for removing the water discharged in the process of rapidly cooling the fish cake with a high temperature due to overheating and to maintain the proper water content.

As described in detail above, the dried fish cake prepared according to the present invention has a faster time to be restored to boiling water and a texture is similar to that of a commercially available fish cake, and has excellent floatability in water compared to conventionally used fish cakes. It has the advantage of improving the effect.

When applied to instant foods, such as fish cake ramen prepared as described above can improve the value of the product, and reduce the cost by improving the visual effect.

1 shows the overall manufacturing process of the present invention.
Figure 2 shows the process of forming the bubbles of dried fish paste through superheated air spray.

Hereinafter, preferred embodiments of the present invention will be described in detail. Prior to this, terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary meanings, and the inventor should appropriately interpret the concept of the term appropriately It should be interpreted in accordance with the meaning and concept consistent with the technical idea of the present invention based on the principle that it can be defined.

Therefore, the configurations shown in the embodiments described herein are only the most preferred embodiments of the present invention and do not represent all of the technical idea of the present invention, and various equivalents may be substituted for them at the time of the present application. It should be understood that there may be variations.

Example 1

Pollack meat 49.00%, squid meat 19.8%, starch 8.60%, squid powder 5.90%, squid paste 2.00%, sorbitol solution 8.00%, gluten 2.00%, brown pigment 0.30%, phosphate 0.2% , 0.20 wt% disodium succinate, 1.60 wt% sugar and 2.4 wt% glucose are mixed in a mixer. The mixed fish paste is passed through a drum to form a sheet having a thickness of 2 mm, and heated to a drum surface temperature of 38 ° C. Again, heat is applied to the fish cake sheet at a temperature of 230 ° C. through a gas burner, to give a delicious flavor, and hot air dried at a temperature of 95 ° C. for 30 minutes to adjust 21% of the optimal moisture content to form bubbles. In the molding step of the fish paste, a square is cut into 10mm horizontally and 30mm vertically, and then bubbles are formed by spraying superheated air at a temperature of 200 ° C for 23 seconds. Finally, it cools through the cooling zone of 30 degrees C or less.

[Examples 2 and 3 and Comparative Example 1]

The same procedure as in Example 1 was carried out, but the composition of the fish paste was prepared as shown in Table 1 below, respectively.

division Starch Pollack Squid Meat Example 2 20.0 47.4 10.0 Example 3 25.0 42.4 10.0 Comparative Example 1 - 57.4 20.0

[Examples 4 and 5 and Comparative Examples 2 and 3]

To carry out the same as in Example 1, the thickness of the fish cake sheet as shown in Table 2, respectively, to prepare a dried fish cake.

division Thickness (mm) Example 4 1.0 Example 5 3.0 Comparative Example 2 0.5 Comparative Example 3 5.0

[Examples 6 and 7 and Comparative Examples 4 and 5]

The same procedure as in Example 1 was carried out, but the dried fish cake was prepared as shown in Table 3, respectively, when the first hot air drying of the fish cake sheet was carried out.

division Water content (%) Example 6 15.0 Example 7 35.0 Comparative Example 4 10 Comparative Example 5 50

[Examples 8 and 9 and Comparative Examples 6 and 7, 8]

In the same manner as in Example 1, in the step of forming a bubble by spraying the superheated air, the dried fish cake was prepared as shown in Table 3 below the temperature and the injection time of the superheated air, respectively.

division Temperature (℃) Time (seconds) Example 8 230 15 Example 9 180 25 Comparative Example 6 280 20 Comparative Example 7 130 30 Comparative Example 8 100 35

[Comparative Example 9]

The same procedure as in Example 1, except that the hot air is dried for 2 hours at 60 ℃ without the process of spraying the superheated air to prepare a dried fish cake.

[Experimental Example]

Sensory evaluation was carried out for the floating, texture, recoverability, expandability, appearance, and overall flavor of the dried fish paste prepared according to Examples and Comparative Examples. 10 g of dried fish cakes to be evaluated were placed in a container, poured 250 cc of boiling water (100 ° C.), and 3 minutes later, the sensory test was performed on five sensory and five trained sensory agents (10 persons). When eight or more of the respondents said that they were good, it was good ((circle)), 4-7 was normal ((triangle | delta)), and 3 or less were marked as bad (x).

The results are shown in Tables 5 to 6 below.

Sensory evaluation results according to Examples 1 to 7, Comparative Examples 1 to 5 division Floating Texture Expansive Resiliency Example 1 ○ ○ ○ ○ Example 2 ○ ○ ○ ○ Example 3 ○ △ ○ ○ Comparative Example 1 × △ × △ Example 4 ○ ○ △ ○ Example 5 ○ ○ ○ ○ Comparative Example 2 × △ × △ Comparative Example 3 × × △ × Example 6 ○ ○ ○ ○ Example 7 ○ ○ ○ ○ Comparative Example 4 × △ × △ Comparative Example 5 × × △ ×

In the experimental example, the sensory evaluation of each Example and Comparative Example for the floating property and texture.

First, in the sensory evaluation of Examples 2 to 3 and Comparative Example 1, which evaluated the dried fish cake prepared by changing the composition of the fish cake, Comparative Example 1 except for starch did not have an expansion phenomenon in the superheated air spraying process, so that the floatability and expandability were good. Did. On the other hand, in Examples 1 to 3, the expansion was satisfactory, so that the floating time was maintained for more than 3 minutes after cooking, and all of the results were excellent in the stability, the chewy texture, and the like.

In Examples 4 to 5 and Comparative Examples 2 to 3 having different thicknesses of the fish paste sheet, in Examples 4 to 5, swelling and texture were obtained due to expansion during superheated air injection, but the thickness of Comparative Example 2 was good. It was so thin that expansion did not occur well and therefore poor floating or expansion. In Comparative Example 3, the thickness was so thick that expansion did not occur evenly, and the restorability and texture were also poor.

Examples 6 to 7, Comparative Examples 4 to 5 in which the moisture content is different after drying during the first hot air drying, Examples 6 to 7, the expansion is good when the superheated air injection, but expanded in Comparative Examples 4 to 5 As this defect appeared, it was found that the moisture content of the fish paste before the superheated air injection was a very important variable for expansion.

Sensory evaluation results according to Example 1, Examples 8 to 9, Comparative Examples 6 to 9 division Floating Texture Expansive Exterior Overall flavor Example 1 ○ ○ ○ ○ ○ Example 8 ○ ○ ○ ○ ○ Example 9 ○ ○ ○ ○ ○ Comparative Example 6 △ × × × × Comparative Example 7 × × × △ △ Comparative Example 8 × × × △ △ Comparative Example 9 × × × △ ×

In the superheated air spraying step of the present invention, in Examples 8 to 9 and Comparative Examples 6 to 8 at different temperatures and times, expansion was appropriately performed under the conditions of Examples 8 to 9, and color or overall flavor was It was found to be good. However, when the temperature of the superheated air exceeded 250 ° C. as in Comparative Example 6, the structure became hard and carbonization odor occurred, resulting in poor flavor. In Comparative Examples 7 and 8, the expansion action due to superheated air did not occur properly at less than 150 ° C., resulting in poor floatability.

In addition, in the case of replacing the hot air drying at a low temperature except for the overheated air spraying step as in Comparative Example 9, the texture does not occur at all as the texture of the fish cake is hard as the expansion phenomenon does not occur at all.

Claims (5)

40-80% by weight, 5-30% by weight of starch, 2-10% by weight of squid powder, 1-5% by weight of squid paste, 1-3% by weight of gluten, 0.1-1% by weight of brown pigment and 0.1-1% by weight of phosphate Mixing the fish paste raw material comprising%;
Forming a fish cake sheet from the mixed fish cake raw material;
Heating the fish cake sheet at 200-250 ° C .;
Hot air drying the heated fish cake sheet;
Molding the hot air dried fish cake sheet;
Forming bubbles in the molded fish cake; And
Cooling the fish cake with bubbles; Method of producing a dried fish cake containing a. The method of claim 1,
The thickness of the fish cake sheet is a manufacturing method of dried fish cake 1 ~ 3mm. The method of claim 1,
The hot air drying step is a method of producing a dried fish paste made for 20 to 50 minutes at 80 ~ 110 ℃. The method according to claim 1 or 3,
The hot air drying step is a method of producing a dried fish cake made so that the moisture content of the fish cake sheet is 15 to 40%. The method of claim 1,
Forming the bubble is a method of producing a dried fish cake made by spraying 150 ~ 250 ℃ superheated air for 10 to 30 seconds.

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