KR20200043632A - Fish paste with lycium chinense and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a fish cake using Lycium chinense and a manufacturing method thereof. More specifically, the present invention relates to: a fish cake using Lycium chinense which manufactures fish cake by adding a Lycium chinense powder and a Lycium chinense extract manufactured by mixing the Lycium chinense powder and water to fish cake dough, thereby improving taste, aroma, color, flavor, and texture of fish cakes, and improving consumer preference by containing betaine, various vitamins, amino acids, and minerals contained in Lycium chinense, and also can improve health; and a manufacturing method thereof.

Description

Fish paste using wolfberry and its manufacturing method {FISH PASTE WITH LYCIUM CHINENSE AND MANUFACTURING METHOD THEREOF}

The present invention relates to a fish cake using wolfberry and a method for manufacturing the same, and specifically, the taste and flavor of the fishcake are prepared by adding wolfberry powder, wolfberry powder and wolfberry produced by mixing water to the fish cake dough to prepare fish cake , Fish cake using wolfberry and its manufacturing, which can improve color, flavor and texture, and contain betaine, various vitamins, amino acids and minerals contained in wolfberry, as well as improve consumer preference and help improve health It's about how.

Fish paste is produced by crushing fish meat and kneading it and then frying it. As a food product that can consume high-quality protein at a low price, various fish cake products have been released through differentiation such as ingredients added to fish cakes and fish cake molding. .

Fish paste (Surimi), used for manufacturing fish cakes, was first developed in Japan in 1960 in order to compensate for the lack of raw fish needed for the production of fishery products (Kwon CS, Lee EH, Oh KS. 1985. Effects of subsidiary materials on the texture of steamed Alaska pollack meat paste.Korean Fish. Society 18 (5): 424-432), recently purchased raw fish for reasons such as rising prices of raw fish, environmental problems, and high prices of machinery and equipment. Rather, most of them are purchased and manufactured. As the main material of the meat paste, white fish such as pollock, horse mackerel, codfish, southern cod, sardine threadtail, and falcon imported from regions such as North Pacific, South America, Atlantic, New Zealand and Southeast Asia are mainly used (Kim). JS, Hu MS, Kim HS, Ha JH. 2007. Fisheries of the fundamental and applied engineering.Hoilbooks, Seoul.Korea pp403-436).

However, it is difficult to satisfy the peculiar taste and elasticity of fish cake with only one fish meat. In general, two or three types of fish meat are used to mix economically and enhance the taste and elasticity. Various products can be produced (Koo SG, Ryu YK, Hwang YM, Ha JU, Lee SC. 2001. Quality

properties of fish meat paste containing Enoki Mushroom (Flammulina velutipes). J Korean Soc Food Sci Nutr 30 (2): 288-291., Son MH, Kim SY, Ha JU, Lee SC. 2003. Texture properties of surimi gel containing Shiitake mushroom (Lentinus edodes). J Korean Soc. Food Sci. Nutr 32 (6): 859-863.)

Gugija is the fruit of Lycium chinensis Miller, mainly produced in Cheongyang-gun and Jindo-gun, Jeollanam-do (Park BH, Cho HS, Park SY: A Study on the Antioxidative Effect and Quality Characteristics of Cookies Made with Lycii fructus Powder.Korea J .Food Cookery Sci, 21 (1): 94 ~ 102,2005.). In oriental medicine, the roots of the goji tree are called golpi, the leaves are goji leaves, the young shoots are cheonjeongcho, and the fruit is gojija. The shape of the fruit is egg-shaped or long oval, about 1.5 ~ 2.5cm in size, and is harvested from August (Kim JS, Han YS: Quality Characteristics of Kangjung with added gromwell (Lithospermum erythrorhizon Sieb. Et Zucc.) Extracts.Korea J Food Cookery Sci, 21 (6): 908.2005). It is said that wolfberry is non-toxic, cools the fever, is good for inflammation of the chest, diabetes or nerve paralysis, protects the sperm and promotes lung and kidney function (Kim, MH (2007) Effect of Lycii fructus extracts on serum lipidsand bone collagen contents in ovariectomized rats.Kor. J. Oriental Physiology & Pathology. 21 (1): 111-116).

In Donguibogam, wolfberry is described as having nourishment, tonicity, blood, phlegm, and compensator, and taking wolfberry in the main tree strengthens the musculature and makes the body lighter, does not age, does not get hot and cold, has no toxicity, is inflamed , It is documented that it is good for diabetes and nerve paralysis accompanied by thirst (Jain, RK and S. Bal. Properties of pearl millet. 1997. Journal of Agricultural Engineering Research 66: 85-91., Kim, MH 2007. Effect of Lycii fructus extracts on serum lipidsand bone collagen contents in ovariectomized rats.Kor. J. Oriental Physiology & Pathology. 21 (1): 111-116.). In addition, goji berry extract has been reported to have antibacterial and antioxidant effects.

Korean Registered Patent No. 10-1822513 prepares a sensitized liquid prepared by ripening persimmons using persimmon vinegar through an alcohol fermentation step and an acetic acid fermentation step. Wolfberry vinegar, characterized in that it comprises persimmon vinegar, including a primary maturation step and a secondary maturation step for maturation after the addition, is disclosed.

Korean Patent Publication No. 10-2015-0092829 describes the functionality of wolfberry by adding it to sandwich bread, which is eaten as a substitute for everyday meals, to improve the discomfort of food and drink, and the disgusting taste and smell of wolfberry's unique sour taste. Disclosed is a composition of a bread to which a goji berry extract is added, and a functional sandwich manufacturing method using the same, so that it can be eaten without a feeling of taste rejection while making use of.

Korean Registered Patent No. 10-1672799 provides fish cakes containing bamboo shoots and a method for manufacturing the same, including bamboo shoots that enable consumers to easily consume bamboo shoots with excellent health and functional properties while improving the texture and flavor. Disclosed.

Korean Registered Patent No. 10-1090544 discloses a fish cake prepared by adding 톳, one of seaweeds rich in dietary fiber and various minerals, to a fish cake and a method of manufacturing the fish cake.

As described above, various pharmacological effects using wolfberry or pharmaceutical compositions, cosmetics, and food using these effects are being studied, but most of them are used as juice or tea, but not actively used in various processed foods, especially fish cakes using wolfberry No technical content has been produced so far.

Korean Registered Patent No. 10-1822513 (2018.01.22.) Korean Patent Publication No. 10-2015-0092829 (2015.08.17.) Korean Registered Patent No. 10-1672799 (2016.10.31.) Korean Registered Patent No. 10-1090544 (2011.11.30.)

The present invention has been devised to solve the problems as described above and to provide the necessary technology,

By adding goji berry powder and goji berry powder and water made of wolfberry powder to the fish cake dough, the fish taste is improved by improving the taste, aroma, color, flavor, and texture of the fish cake. It is an object to provide a fish cake using wolfberry and a method for manufacturing the same.

In addition, the present invention provides various types of vitamins, amino acids, and minerals contained in goji berry, and provides a fish cake and a method for manufacturing the same using goji berry, which has the advantage that it can help improve health as well as improve consumer preference. There is a purpose.

As one embodiment of the present invention for achieving the above object,

One embodiment of the present invention, the fish meat crushing step of crushing the fish meat to produce a fish meat pulverized; Salt, onion powder, ge extract powder, sorbic acid, xylose, gluconodeltalactone, soy sauce powder and enzymatic treatment stevia are mixed in the fish meat pulverized product prepared in the fish meat pulverizing step and kneaded for 3 to 7 minutes to prepare the first fish paste dough. First kneading step of manufacturing; A second kneading step of mixing potato starch, tapioca starch, goji berry powder and goji berry water in the first kneaded water prepared in the first kneading step and kneading for 3 to 7 minutes; A third kneading step of mixing carrots and green onions in the second kneading water prepared in the second kneading step and kneading for 1 to 3 minutes to complete fish cake kneading; A forming step of forming the fish cake dough prepared in the third kneading step into a predetermined shape; And a fish cake manufacturing step of manufacturing fish cakes by removing oil after the oil treatment of the fish cake dough molded in the molding step, thereby providing a method for manufacturing fish cakes using wolfberry.

In the present invention, the fish meat used in the fish meat crushing step may be characterized by using a mixture of pollock fish and real tailed fish in a 1: 1 ratio.

In the present invention, in the first kneading step, 2 to 3 parts by weight of salt, 1 to 2 parts by weight of onion powder, 1 to 2 parts by weight of Geex powder, 0.2 to 0.4 parts by weight of sorbic acid, Xylose 0.2 to 0.4 parts by weight, gluconodeltalactone 0.2 to 0.4 parts by weight, soy powder 0.2 to 0.4 parts by weight and enzyme treatment stevia 0.03 to 0.05 parts by weight may be added and then mixed.

In the present invention, in the second kneading step, 10 to 20 parts by weight of potato starch, 10 to 20 parts by weight of tapioca starch, 4 to 6 parts by weight of goji berry powder, and 40 to 60 parts by weight of goji berry powder, based on 100 parts by weight of fish meat pulverized It can be characterized by mixing after addition.

In the present invention, the goji berry water used in the second kneading step is prepared by mixing and stirring 2-3 parts by weight of goji berry powder with respect to 100 parts by weight of water at room temperature for 8 to 12 hours at a temperature of 5 to 15 ° C. It can be characterized as one.

In the present invention, in the third kneading step, 1 to 2 parts by weight of carrots and 1 to 2 parts by weight of leeks may be added and mixed with respect to 100 parts by weight of fish meat pulverized.

In the present invention, in the fish cake manufacturing step, the fish cake dough can be characterized in that after the primary oil treatment at 140 to 160 ° C. for 30 to 60 seconds, and then the second oil treatment at 130 to 150 ° C. for 100 to 150 seconds.

Another embodiment of the present invention can provide a fish cake using wolfberry characterized in that it is produced by the above method.

Fish cake using goji berry according to an embodiment of the present invention and a method for manufacturing the fish cake are prepared by adding goji gruel powder, goji gruel powder and goji gruel prepared by mixing water to the fish cake dough to prepare fish cake, thereby improving the taste, flavor, and flavor of fish cake. It has the advantage of improving color, flavor and texture, and containing betaine, various vitamins, amino acids and minerals contained in goji berries, which can help not only improve consumer preference but also promote health.

1 is a flowchart illustrating a method of manufacturing fish cakes using goji berry according to an embodiment of the present invention for each process.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art to which the present invention pertains may easily practice. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art. Accordingly, the embodiments of the present invention can be modified in various other forms, and the scope of the present invention is not limited to the embodiments described below.

Throughout the specification of the present invention, when a part “includes” a certain component, it means that the component may further include other components, not to exclude other components, unless specifically stated to the contrary.

The terms “about”, “substantially”, etc., used in the entire specification of the present invention are used in the sense or close to the value when manufacturing and material tolerances unique to the stated meaning are presented, and the present invention It is used to help prevent unscrupulous use of unconscionable infringers by mentioning correct or absolute figures to aid in understanding.

The present invention relates to a fish cake using wolfberry and a method for manufacturing the same, and the method for manufacturing a fish cake using wolfberry according to the present invention is a fish meat crushing step, a first kneading step, a second kneading step, a third kneading step, a shaping step and fish cake manufacturing It may include steps.

Hereinafter, a method of manufacturing fish cakes using goji berries according to an embodiment of the present invention will be described in detail. Fish paste using goji berries according to an embodiment of the present invention can be more clearly understood by the manufacturing method described below.

1 is a flowchart illustrating a method of manufacturing fish cakes using goji berry according to an embodiment of the present invention for each process.

First, a fish meat crushing step may be performed (S ₁₀₀ ).

The fish meat crushing step of pulverizing the fish meat to produce a fish meat pulverized product may be performed.

According to one embodiment of the present invention, it can be characterized in that a mixture of pollock fish and real tail fish is used in a 1: 1 ratio.

By manufacturing fish cakes by mixing 1: 1 fish and roe fish meat in a 1: 1 ratio, it is possible to increase the protein content of higher quality than when producing fish cakes with only one fish meat, and to improve the preference of taste, flavor and texture. You can.

At this time, fish meat can be put into a cutter and pulverized at 2000 to 3000 rpm for 10 to 20 minutes. When preparing fish cake dough with fish meat pulverized by pulverizing fish meat for 10 to 20 minutes at 2000 to 3000 rpm, the dough can be easily formed and the chewy and soft texture of fish cake can be appropriately provided.

Therefore, it is most preferable to prepare fish meat pulverized by crushing fish meat mixed with pollock fish and real tailed fish meat in a 1: 1 ratio.

Next, salt, onion powder, ge extract powder, sorbic acid, xylose, gluconodeltalactone, soy powder, and enzyme-treated stevia are mixed in the fish meat pulverized product prepared in the fish meat pulverizing step, kneaded for 3 to 7 minutes, and then kneaded. The first kneading step of manufacturing fish cake kneaded water may be performed (S ₂₀₀ ).

According to one embodiment of the present invention, in the first kneading step, 2 to 3 parts by weight of salt, 1 to 2 parts by weight of onion powder, 1 to 2 parts by weight of Geex powder, 0.2 to sorbic acid, based on 100 parts by weight of fish meat pulverized 0.4 parts by weight, xylose 0.2 to 0.4 parts by weight, gluconodeltalactone 0.2 to 0.4 parts by weight, soy powder 0.2 to 0.4 parts by weight and enzyme treatment stevia 0.03 to 0.05 parts by weight may be added and then mixed.

Salt, onion powder, Geegex powder, sorbic acid, xylose, gluconodeltalactone, soy sauce powder, and enzyme-treated stevia act as seasonings that give taste and flavor in the manufacture of fish cakes. In particular, salt and gluconodeltalactone In the case of the fish pulverized, it plays a role in forming the texture of fish cakes through protein elution and acidity control. In addition, sorbic acid serves as a preservative for fish cakes, soy sauce powder serves to improve the flavor along with salt, along with the proper saltiness of fish cakes, and xylose and enzymatic treatment stevia provide the sweet taste of fish cakes, so that these materials are properly blended. The salty and sweet taste of fish cakes can be harmonized to improve the umami.

2 to 3 parts by weight of salt, 1 to 2 parts by weight of onion powder, 1 to 2 parts by weight of Geex powder, 0.2 to 0.4 parts by weight of sorbic acid, 0.2 to 0.4 parts by weight of xylose, glunodelta 0.2 to 0.4 parts by weight of lactone, 0.2 to 0.4 parts by weight of soy sauce powder, and 0.03 to 0.05 parts by weight of enzyme-treated stevia may be added. When the content of these materials is added to the fish cake dough less than the limited content, the fish cake is light or soft. Fish cakes can be produced, which can cause problems that the taste, flavor, flavor, and texture of fish cakes are not sufficiently expressed, and if the added content of these materials exceeds the limited content, it is too salty or too salty However, there may be a problem in that the taste, flavor, flavor, and texture of fish cakes, such as fish cakes are manufactured or hard and tough fish cakes, are significantly reduced.

In addition, it is preferable to put the above various additives in the primary dough and knead for 3 to 7 minutes, which increases the internal temperature of the fish paste dough when the fish raw material, the main raw material, is kneaded for more than 7 minutes. As a result, the protein is hardened and denatured, so there is a problem that the fish cake dough is not properly formed, and the taste of fish cake can be deteriorated and decayed. When kneading in less than 3 minutes, the fish pulverized product and the additive material are not mixed evenly. There is a problem.

Therefore, in the first kneading step, 2 to 3 parts by weight of salt, 1 to 2 parts by weight of onion powder, 1 to 2 parts by weight of Geex powder, 0.2 to 0.4 parts by weight of sorbic acid with respect to 100 parts by weight of fish meat prepared in the step of grinding fish meat Parts, xylose 0.2 to 0.4 parts by weight, gluconodeltalactone 0.2 to 0.4 parts by weight, soy powder 0.2 to 0.4 parts by weight, and enzyme-treated stevia 0.03 to 0.05 parts by weight, then mixed and kneaded for 3 to 7 minutes to prepare the first fish cake It is most preferred to prepare dough.

Next, a second kneading step is performed by mixing potato starch, tapioca starch, goji berry powder and goji berry water in the first kneaded water prepared in the first kneading step and kneading for 3 to 7 minutes. It can be done (S ₃₀₀ ).

According to an embodiment of the present invention, in the second kneading step, 10 to 20 parts by weight of potato starch, 10 to 20 parts by weight of tapioca starch, 4 to 6 parts by weight of goji berry powder, and 40 wolfberry of 40 parts by weight of fish meat powder It may be characterized by mixing after adding to 60 parts by weight.

Potato starch and tapioca starch serve as thickeners for fish cake dough, allowing the fish cake dough to stick together to form an appropriate texture of fish cake.

Goji wolfberry powder and wolfberry water also facilitate the formation of fish cake dough, and give the fish cake red color to the fish cake to improve the color of fish cake, and goji berries with high content of betaine, vitamins, amino acids and minerals Due to the content, fish paste can contain various active ingredients and nutrients, and it also has the advantage of improving the rich taste of fish cake.

Potato starch, tapioca starch, goji berry powder and goji berry powder are 10 to 20 parts by weight of potato starch, 10 to 20 parts by weight of tapioca starch, 4 to 6 parts by weight of goji berry powder and 40 to 60 wolfberry water It is possible to add parts by weight, but if the added content of potato starch, tapioca starch, goji berry powder, and wolfberry water is less than a limited content, it is problematic in that it can deteriorate the fish cake texture by insufficiently forming the stickiness of the fish cake dough. In addition, when the added content of potato starch, tapioca starch, goji berry powder and goji berry exceeds the limited content, it is hard or puffy, or excessive wolfberry with excessive potato starch, tapioca starch and goji berry powder Due to the excessive stickiness of the fish cake dough due to water, the fish cake dough is softened, making it difficult to form fish cake. It is possible to rosary jjolgit and also lowering of the soft texture, due to the large amount of powder chinense and Lycium chinense water is generated and the Gugija tteolpgo unique bitter taste, there is a problem that the symbols such as the taste of the fish cake, the flavor and texture degradation.

In addition, as in the first kneading step, if the main raw material is fish meat pulverized for more than 7 minutes and kneaded for a long time, the fish cake dough is not properly formed and the fish cake is not formed due to the hardening of the protein as the internal temperature of the fish cake dough increases. It may be the deterioration of the taste and the decay, and when kneading in less than 3 minutes, it is desirable to knead the secondary dough also for 3 to 7 minutes as a problem that the meat pulverized material and the additive material are not evenly mixed may occur. Do.

In addition, according to one embodiment of the present invention, the goji berry water used in the second kneading step is mixed with and stirred 2 to 3 parts by weight of goji berry powder with respect to 100 parts by weight of water at room temperature, 8 to 8 at a temperature of 5 to 15 ° C. It can be characterized by being made to stand for 12 hours.

When adding goji berry powder, the taste, aroma, color, flavor, and texture of wolfberry can be added to the prepared fish cake, and when consuming fish cake by adding goji berry powder of appropriate particle size to realize the soft and chewy texture of fish cake It can be prevented from being disturbed by the chewing of wolfberry powder. In addition, when adding wolfberry water prepared by mixing 2-3 parts by weight of wolfberry powder to 100 parts by weight of water at room temperature to prepare fish cakes, it is easier to extract the effective ingredients of wolfberry, and adding wolfberry powder Together, it is possible to improve the preference of wolfberry flavor, flavor, flavor, and color in fish cakes. At this time, the wolfberry powder may be prepared by grinding to a particle size of 40 to 60㎛.

Therefore, in the second kneading step, 10 to 15 parts by weight of potato starch, 10 to 15 parts by weight of tapioca starch, 4 to 6 parts by weight of goji berry powder, relative to 100 parts by weight of fish meat pulverized in the first kneaded water prepared in the first kneading step Mixing and stirring 2-3 parts by weight of goji berry powder with respect to 100 parts by weight of water at room temperature and adding 40 to 60 parts by weight of goji berry prepared by standing at a temperature of 5 to 15 ° C. for 8 to 12 hours, followed by mixing Most preferred.

Next, a third kneading step of adding carrots and green onions to the second kneaded water prepared in the second kneading step and mixing and kneading for 1 to 3 minutes to complete the fish cake kneading can be performed (S ₄₀₀ ).

According to an embodiment of the present invention, in the third kneading step, 1 to 2 parts by weight of carrots and 1 to 2 parts by weight of carrots may be added and mixed with respect to 100 parts by weight of fish meat powder.

Carrots and green onions are added to impart the taste, flavor, and texture of fish cakes. Carrots and green onions can be added to the fish cake dough by crushing them, and the nutritional components and color of vitamins, dietary fiber, etc. they have Can be given. In addition, as in the present invention, various vegetables such as paprika, pepper, onion, and mushroom may be added in addition to carrots and green onions depending on the case.

Adding less than 1 part by weight of carrots and green onion to 100 parts by weight of fish meat pulverization has a problem that the fish cake texture is somewhat insufficient, so that a thick fish cake can be produced. If it is added in excess of 2 parts by weight, there is a problem that fish cakes with a hard or coarse texture can be produced due to carrots and green onions rather than the chewy texture of fish cakes due to excessive content.

In addition, when kneading the fish cake dough for more than 3 minutes, the texture of carrot and green onions is lowered, and the juice from carrots and green onions can cause uneven color of fish cakes and form stains.

Therefore, in the third kneading step, 1 to 2 parts by weight of carrots and 1 to 2 parts by weight of carrots are added to 100 parts by weight of fish meat pulverized in the second kneaded water prepared in the second kneading step, and then mixed for 1 to 3 minutes. It is most desirable to knead to complete the fish cake dough.

Next, a molding step of molding the fish cake dough prepared in the third kneading step into a predetermined shape may be performed (S ₅₀₀ ).

Fish cake dough can be molded in various ways without limitation in shape and size.

Next, a fish cake manufacturing step of manufacturing fish cakes by removing the oil after the oil treatment of the fish cake dough molded in the molding step may be performed (S ₆₀₀ ).

According to an embodiment of the present invention, in the fish cake manufacturing step, the fish cake dough is subjected to a primary oil treatment at 140 to 160 ° C. for 30 to 60 seconds, followed by a second oil treatment at 130 to 150 ° C. for 100 to 150 seconds. You can.

At this time, the oil treatment of fish cake dough is carried out in a primary oil bath at 140 to 160 ° C for 30 to 60 seconds through a two-step continuous oil bath, and then the conveyor is moved to the second oil bath to move to 130 to 150 ° C. After 100 to 150 seconds of secondary oil treatment, fish paste can be prepared through oil removal.

The molded fish cake dough is subjected to the primary oil treatment for a short period of time at a high temperature, so that the surface of the fish cake dough is cooked from the outside, so that the moisture inside the fish cake dough is not lost, and the temperature is lower than when the fish cake dough is subjected to the first oil treatment. And the second tangling process for a long time to make the color of the fish cake uniform throughout, and the inside of the fish cake to be evenly cooked to make the finished fish cake chewy, and the inside of the fish cake to produce a soft and moist fish cake. It can improve taste, aroma, color, flavor and texture.

Therefore, in the fish cake manufacturing step, the fish cake dough molded in the forming step is first processed at 140 to 160 ° C. for 30 to 60 seconds, and then processed at 100 to 150 seconds at 130 to 150 ° C. to produce fish cakes. Most preferred.

Hereinafter, fish cakes of the examples were prepared according to one embodiment of the present invention, and fish cakes of the comparative examples were prepared differently from one embodiment of the present invention, and then sensory tests were performed on fish cakes of the examples and comparative examples. Fish paste according to an embodiment of the present invention can be more clearly understood by the sensory test described later.

Ⅰ. Sensory test 1

Fish cakes of Examples 1 to 12 were prepared according to one embodiment of the present invention, and fish cakes of Comparative Example 1, which were prepared according to one embodiment of the present invention, but did not add goji berry powder to the second fish cake dough, 2 The fish cakes of Comparative Examples 2 to 7 were prepared by adding goji berry powder to the tea fish cake dough differently from the conditions defined in the present invention. In addition, the fish cake of Comparative Examples 8 to 13 was prepared by adding goji berry water to the secondary fish cake dough differently from the conditions defined in the present invention, and water (purified water) was added to the second fish cake dough water instead of the wolfberry soup. Fish cakes of Comparative Example 14 and fish cakes of Comparative Example 15 were prepared by adding water (purified water) instead of wolfberry water without adding goji berry powder.

Fish pastes of Examples 1 to 12 and fish pastes of Comparative Examples 1 to 15 were prepared by the following method.

[Production method of sensory test]

1. Fish meat pulverization step : pulverized fish meat mixed with pollock fish and real tailed fish meat in a 1: 1 ratio to prepare fish meat pulverized.

2. 1st kneading step : 2.8kg of salt, 1.3kg of onion powder, 1.3kg of Geex powder, 0.3kg of sorbic acid, 0.3kg of xylose, 0.3kg of gluconodeltalactone, 0.3kg of soy powder and Enzyme-treated stevia 0.04kg is mixed and kneaded for 5 minutes to prepare the first fish cake dough.

3. 2nd kneading step : 1 kg of potato starch, 12.5 kg of tapioca starch, and a certain amount of goji gruel powder and goji gruel are mixed in the 1 st dough for 5 minutes, and kneaded for 5 minutes to prepare a 2nd dough. At this time, wolfberry water is prepared by mixing and stirring 2.5 kg of wolfberry powder with respect to 100 kg of water at room temperature, and then standing at a temperature of 10 ° C. for 10 hours.

The amount of wolfberry powder and wolfberry water is shown in Table 1 below.

Fish meat powder (㎏) Goji wolf powder (㎏) Goji (kg) Example 1 100 5 51.25 Example 2 100 5.5 51.25 Example 3 100 4 51.25 Example 4 100 4.5 51.25 Example 5 100 6 51.25 Example 6 100 5 40 Example 7 100 5 45 Example 8 100 5 50 Example 9 100 5 53 Example 10 100 5 55 Example 11 100 5 57 Example 12 100 5 60 Comparative Example 1 100 - 51.25 Comparative Example 2 100 One 51.25 Comparative Example 3 100 2 51.25 Comparative Example 4 100 3 51.25 Comparative Example 5 100 7 51.25 Comparative Example 6 100 8 51.25 Comparative Example 7 100 10 51.25 Comparative Example 8 100 5 10 Comparative Example 9 100 5 20 Comparative Example 10 100 5 30 Comparative Example 11 100 5 70 Comparative Example 12 100 5 80 Comparative Example 13 100 5 100 Comparative Example 14 100 5 Water (purified water) 50 Comparative Example 15 100 - Water (purified water) 50

4. 3rd kneading step : 1.5 kg of carrots and 1.5 kg of green onion are added to the 2nd kneaded water for 100 kg of fish meat pulverized, mixed and kneaded for 2 minutes to complete the fish cake dough.

5. Molding step : Mold the fish cake dough into a certain shape.

6. Fish Cake Manufacturing Step : After the oil bath is treated for 40 seconds in the primary oil bath at 150 ℃, the fish oil is processed for 125 seconds in the secondary oil bath at 140 ℃ and the oil is removed to prepare fish cake.

As shown in the above production method, Examples 1 to 12 were prepared according to one embodiment of the present invention, so that the added amount of goji berry powder and goji berry added in the second kneading step is suitable for the amount limited in the present invention. It was prepared.

On the other hand, in the second half kneading step of Comparative Examples 1 to 4, the wolfberry powder added in the second kneading step is not added, or the amount of wolfberry powder added is less than the amount defined in the present invention, and the additives are prepared. The fish paste was prepared so that the added amount of goji berry powder added in the second kneading step was added excessively than the amount defined in the present invention.

In addition, the amount of goji berry added in the second secondary kneading step of Comparative Examples 8 to 10 was prepared to be added more than the amount limited in the present invention, and the old one of Comparative Examples 11 to 13 was added in the second kneading step. It was prepared so that the amount of goji berry added excessively than the amount defined in the present invention.

In addition, fish paste was prepared by adding water (purified water) instead of goji berry added in the second kneading step of Comparative Example 14, and goji berry without adding goji berry powder added in the second kneading step of Comparative Example 15 Fish cake was prepared by adding water (purified water) instead of water.

[Sensory test results]

A sensory test was performed on the fish cakes of Examples 1 to 12 and the fish cakes of Comparative Examples 1 to 15.

The sensory test randomly selected 50 adult male and female panelists aged 20 to 60 to have panelists taste the fish cakes of Examples 1 to 12 and the fish cakes of Comparative Examples 1 to 15, and taste, color, flavor, and flavor. And it was evaluated using a 10-point evaluation method for preferences such as texture. Table 2 shows the results of the average sensory test for 50 panelists.

flavor incense color zest Organization Comprehensive symbol map Example 1 9.3 9.4 9.4 9.4 9.3 9.4 Example 2 9.3 9.2 9.3 9.2 9.2 9.2 Example 3 9.1 9.3 9.4 8.9 8.9 9.1 Example 4 9.2 9.3 9.2 9.0 9.1 9.2 Example 5 9.2 9.3 9.3 9.0 9.3 9.2 Example 6 9.2 9.4 9.3 9.1 9.1 9.2 Example 7 9.4 9.3 9.3 9.4 9.3 9.3 Example 8 9.3 9.2 9.3 9.2 9.2 9.2 Example 9 9.4 9.3 9.3 9.4 9.3 9.3 Example 10 9.2 9.1 9.1 9.1 9.1 9.1 Example 11 9.0 9.0 9.1 9.2 9.1 9.1 Example 12 9.0 8.9 8.9 9.1 9.0 9.0 Comparative Example 1 7.6 7.4 7.8 7.7 7.8 7.7 Comparative Example 2 7.6 7.4 7.7 7.5 7.5 7.5 Comparative Example 3 7.6 7.4 7.6 7.6 7.6 7.6 Comparative Example 4 7.7 7.7 7.5 7.7 7.4 7.6 Comparative Example 5 7.4 7.3 7.2 7.3 7.2 7.3 Comparative Example 6 7.4 7.1 7.0 7.2 7.0 7.1 Comparative Example 7 6.6 6.7 6.7 6.4 6.1 6.5 Comparative Example 8 6.3 7.0 6.9 6.9 5.4 6.5 Comparative Example 9 6.5 7.1 6.8 6.9 6.2 6.7 Comparative Example 10 7.1 6.9 7.2 7.0 6.8 7.0 Comparative Example 11 7.2 7.0 7.2 7.2 7.1 7.1 Comparative Example 12 6.9 7.0 7.1 7.1 6.9 7.0 Comparative Example 13 6.3 6.8 7.4 6.4 5.7 6.5 Comparative Example 14 8.2 8.1 8.2 8.1 8.4 8.2 Comparative Example 15 8.8 8.8 8.5 8.6 8.5 8.6

* Sensory test values (10: very good, 0: very bad)

Table 2 is a comparative example prepared by setting different amounts of goji berry powder and goji berry added in the fish cake and the second kneading step of Examples 1 to 12 prepared according to one embodiment of the present invention. As a result of the sensory test for fish cakes 1 to 15, the overall taste of fish pastes of Examples 1 to 12 prepared according to one embodiment of the present invention was also excellent.

As shown in Table 2, the fish paste of Examples 1 to 12 prepared according to one embodiment of the present invention is added by adding goji berry water prepared by mixing goji berry powder and wolfberry powder and water in the second fish cake kneading step By manufacturing, it facilitates the formation of fish cake dough, improves the color of fish cake, and has the advantage of containing large amounts of active ingredients and nutrients such as betaine, vitamins, amino acids and minerals of goji berries. Overall tastes such as taste, aroma, color, flavor and texture were all evaluated as excellent.

On the other hand, to prepare a fish cake according to an embodiment of the present invention, the goji berry powder added in the second fish cake kneading step is not added, or prepared in such a manner as to be added in a shorter amount than in the comparative examples 1 to 4 The taste, flavor, and color of goji wolfberry are not sufficiently expressed, so the taste, color, aroma, and flavor of the fish cake are lowered, and the stickiness of the fish cake dough is insufficient. It was evaluated that the overall preference for consumers such as taste, color, flavor, flavor, and texture was insufficient than fish cake.

In addition, the fish paste according to one embodiment of the present invention is prepared, but the goji berry powder added in the second fish paste kneading step is added so as to be added excessively than the amount defined in the present invention. It was evaluated that the fish cakes made of the powder became hard or chewy, and the bitter and bitter taste peculiar to goji berries was generated, and thus the overall consumer preferences such as taste, color, aroma, flavor, and texture were relatively insufficient.

In addition, a fish cake according to one embodiment of the present invention was prepared, and the goji water added in the second fish cake kneading step was prepared so that it was added insufficiently than the amount limited in the present invention. Because the content of this is too low, the taste, aroma and color of goji berry are not sufficiently expressed in the finally produced fish cake, and the water content of the fish cake is low, making the fish cake somewhat harder and tougher, which is relatively more delicious than the fish cake of the embodiment, It was evaluated that the overall preference for consumers such as color, aroma, flavor, and texture was insufficient.

In addition, a fish cake according to an embodiment of the present invention is prepared, and the goji berry water added in the second fish cake kneading step is prepared to be added excessively than the amount defined in the present invention. As the content increases, the bitter and peculiar taste of wolfberry is generated, and the dough becomes jagged due to excessive moisture content, so that it does not form elasticity and chewyness, so the taste preferences for taste, aroma, flavor, and texture are relatively higher than those of the fish cake of the example. It was evaluated as insufficient.

In addition, to prepare a fish cake according to an embodiment of the present invention, the fish cake of Comparative Example 14 prepared by adding water instead of the goji water added in the second fish cake kneading step, and the goji berry powder added in the second fish cake kneading step The color of the fish cake caused by wolfberry does not appear because the old wolfberry of Comparative Example 15, prepared by adding water instead of wolfberry water without addition, does not appear, and the savory flavor and taste caused by wolfberry, rich texture and chewy fish cake texture It was evaluated to be somewhat reduced, and lack of consumer preference for taste, aroma, color, flavor, and texture.

In conclusion, through the results of performing the sensory test, the old berry prepared according to one embodiment of the present invention, the wolfberry powder prepared by mixing goji berry powder, wolfberry powder and water in a specific proportion of the fish cake at a specific ratio By mixing and kneading to prepare fish paste, various nutritional ingredients including the active ingredients of goji berry are included in the fish cake, and the formation of fish cake dough is made easier by the goji berry powder and goji mul, making it soft and chewy. It was confirmed that the taste, flavor, color, flavor, and texture of fish cake are enhanced by allowing the fish paste, flavor, and flavor to appear on the fish cake.

As described above, the present invention has been described in detail with reference to examples, but the present invention is not limited to the above examples, and may be modified in various ways, and having ordinary knowledge in the art within the technical spirit of the present invention. It is clear that many variations are possible by the ruler. In addition, various forms of substitution, modification, and modification may be possible by a person having ordinary skill in the art without departing from the technical spirit of the present invention described in the claims, and this also belongs to the scope of the present invention. something to do.

Claims (8)

Fish meat crushing step of pulverizing the fish meat to produce a fish meat pulverized;
Salt, onion powder, Geex powder, sorbic acid, xylose, gluconodeltalactone, soy sauce powder and enzymatic treatment stevia are mixed in the fish meat pulverized product prepared in the fish meat pulverizing step, kneaded for 3 to 7 minutes to make the first fish paste dough First kneading step of manufacturing;
A second kneading step in which potato starch, tapioca starch, goji berry powder and goji berry water are mixed in the first kneaded water prepared in the first kneading step and kneaded for 3 to 7 minutes to prepare a second fish cake kneaded water;
A third kneading step of adding carrot and green onion to the second kneaded water prepared in the second kneading step and kneading for 1 to 3 minutes to complete fish cake kneading;
A forming step of forming the fish cake dough prepared in the third kneading step into a predetermined shape; And
A method of manufacturing fish cakes using wolfberry comprising; a fish cake manufacturing step of manufacturing fish cakes by removing oil after processing the fish cake dough molded in the forming step. The method according to claim 1,
The fish meat used in the fish meat crushing step,
A method of manufacturing fish cakes using goji berry, characterized in that a mixture of pollock fish and real tail fish is used in a 1: 1 ratio. The method according to claim 1,
In the first kneading step,
2 to 3 parts by weight of salt, 1 to 2 parts by weight of onion powder, 1 to 2 parts by weight of Geex powder, 0.2 to 0.4 parts by weight of sorbic acid, 0.2 to 0.4 parts by weight of xylose, glunodelta 0.2 to 0.4 parts by weight of lactone, 0.2 to 0.4 parts by weight of soy sauce powder and 0.03 to 0.05 parts by weight of enzyme-treated stevia are added and then mixed to prepare a fish cake using goji berries. The method according to claim 1,
In the second kneading step,
10 to 20 parts by weight of potato starch, 10 to 20 parts by weight of tapioca starch, 4 to 6 parts by weight of wolfberry powder, and 40 to 60 parts by weight of wolfberry water, and then mixed with 100 parts by weight of fish meat Method for manufacturing fish cake using. The method according to claim 1,
Goji berries used in the second kneading step,
Method for producing fish cake using wolfberry, characterized in that 2 to 3 parts by weight of goji berry powder are mixed with 100 parts by weight of water at room temperature and stirred to stand for 8 to 12 hours at a temperature of 5 to 15 ° C. The method according to claim 1,
In the third kneading step,
Method for producing fish cake using goji berry, characterized in that 1 to 2 parts by weight of carrot and 1 to 2 parts by weight of carrot are added and mixed with respect to 100 parts by weight of fish meat. The method according to claim 1,
In the fish cake manufacturing step,
Method for producing fish cake using goji berry, characterized in that the fish cake dough is subjected to primary oil treatment at 140 to 160 ° C for 30 to 60 seconds, followed by secondary oil treatment at 130 to 150 ° C for 100 to 150 seconds. Fish paste using wolfberry, characterized in that it is produced by the method of claim 1.

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