KR20210117067A - Fish cake noodle comprising red snow crab meat and manufacturing method thereof - Google Patents

Abstract

The present invention relates to fish cake noodles comprising red snow crab meat and a method for manufacturing the same. Provided are the method for manufacturing the fish cake noodles comprising red snow crab meat, and the fish cake noodles comprising red snow crab meat manufactured by the method, wherein the method comprises the following steps: pulverizing kelp to prepare kelp powder; mixing the kelp powder with surimi, red snow crab meat, starch, salt, and a balance of purified water to prepare paste; injecting the paste to prepare a noodle sheet; and frying the noodle sheet.

Description

Fish cake noodle comprising red snow crab meat and manufacturing method thereof

The present invention relates to fish cake noodles containing red crab meat and a method for preparing the same.

In general, fish cake (fish cake) is a fish meat processed product using fish meat as a main raw material, and is prepared by adding salt to fish meat to make a dough, adding various auxiliary materials, and steaming, boiling, baking, or frying.

Since the fish cake prepared as described above is used as the main ingredient, it has a high digestibility and absorption rate and excellent taste, as well as being rich in protein and calcium, and low in calories and fat.

In addition, fish cakes have various types, shapes, and application methods, and their cooking methods are also simple, so they are used for various dishes.

In such a fish cake, another cooking example of fish cake is Eomuk noodles. Fish cake noodles are made by mixing fish meat with other ingredients such as starch, salt and other seasonings and then processing them into noodles.

These conventional 　 fishcake noodles lack elasticity and chewiness, so it is difficult to enjoy the chewy texture like conventional noodles, and there is a problem that it is easy to break due to lack of elasticity.

In order to solve this shortcoming, Korean Patent No. 10-1333580 discloses 'Method for manufacturing fish cake noodles containing tapioca starch'. The invention specifically includes the step of preparing a noodle strip by injecting a fish paste dough containing tapioca starch and having a moisture content of 60 to 80 wt % at 2 to 20 ° C. Because fish cake dough is not cooled, it is possible to suppress the fishy odor that occurs during gastric steaming and cooling, production efficiency is increased, and elasticity and resilience are improved.

According to the above invention, since the steaming and cooling process is not performed before forming the noodles, the occurrence of off-flavor in the fish is significantly reduced, and the elasticity of the noodles is improved by crosslinking the tapioca starch with the fish meat protein contained in the tender meat. .

However, the 　 fish cake noodles of the invention is merely a simple change of the type of starch that has been added in the past to improve the texture, and has a disadvantage in that it lacks a chewy texture.

Under this background, the present inventors completed the present invention by confirming that the texture and taste of the fish cake noodles were excellent when red crab meat and ultrafine kelp powder were added to the fish cake noodles as a result of earnest efforts to improve the texture and taste of the fish cake noodles. did.

Korean Patent Registration 10-1333580

It is an object of the present invention to provide a fish cake noodles containing red crab meat.

Another object of the present invention is to provide a method for producing the fish cake noodles.

Each description and embodiment disclosed in this application may also be applied to each other description and embodiment. That is, all combinations of the various elements disclosed in this application fall within the scope of this application. In addition, it cannot be seen that the scope of the present application is limited by the detailed description described below.

As one aspect for achieving the object of the present invention, the present invention provides a fish cake noodles comprising red crab meat.

In this case, the size of the kelp powder may be 100 μm or less.

In this case, the kelp powder may be included in 1 to 10% by weight (w/w) of the fish cake noodle dough.

As another aspect for achieving the object of the present invention, the present invention provides a method for producing fish cakes including red crab meat.

The manufacturing method is

(a) pulverizing kelp to prepare kelp powder;

(b) preparing a dough by mixing the kelp powder of (a) with tender meat, red crab meat, starch, salt and the remaining amount of purified water;

(c) manufacturing a noodle bag by injecting the dough;

(d) oiling the noodles;

may include.

In this case, the kelp powder may be prepared in a size of 100 μm or less.

In this case, the kelp powder may be prepared to be included in the dough in an amount of 1 to 10% by weight (w/w).

In this case, the injection may be performed in an injection molding machine equipped with dies having a diameter of 2 to 10 mm.

In this case, after step (d), (e) may further include a deoiling step of removing oil from the oiled cotton pad.

In this case, after step (e), (f) may further include cooling the deoiled cotton pad at -30 to 10° C. for 1 to 60 minutes.

Fish cake noodles containing red crab meat of the present invention are excellent in texture and taste.

1 is a result of particle size analysis of seaweed, shrimp, and kelp powder.
Figure 2 is the result of RVA pasting analysis obtained from the RVA pasting curve of the red crab fish cake noodles added with seaweed, shrimp, and kelp powder.
3 is a photograph of fish cake noodles without or including seaweed, shrimp, and kelp powder. A: Control, B: Fish cake noodles containing kelp powder at 3%, C: Fish cake noodles containing kelp powder at 5%, D: Fish cake noodles containing 3% shrimp powder, E: Seaweed powder at 3% Fish cake noodles containing
4 is a result of analyzing the swelling power of dried fish cake noodles with red crab meat according to the content of kelp powder.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

Hereinafter, the present invention will be described in more detail through Examples and Experimental Examples. However, these Examples and Experimental Examples are for illustrative purposes of the present invention, and the scope of the present invention is not limited to these Examples and Experimental Examples.

Example 1. Preparation of fish cake noodles

Example 1-1: Grinding of additives

As additives included in fish cake noodles, kelp powder (chaoreum, domestic Wando), seaweed powder (chaoreum, domestic Wando), and shrimp powder (chaoreum, domestically produced) were purchased and used.

A ball mill (Plverisette 6, Fritsch, Idar-Oberstein, Germany) was used for the grinding process for powder production of seaweed, shrimp, and kelp, which are additives. The operating conditions of the crushing device were 100 g of additives and 250 g of zirconia balls of 10.1 mm and 2.0 mm in size in a 500 ml crushing bowl, and then processed at a speed of 300 × g. In order to prevent overheating occurring during the grinding process of the sample, the bowl, which was grinded for 30 minutes, was left at room temperature for 120 minutes, and the process of cooling was repeated. Each additive powder was sieved through a 200mesh sieve and ultrafinely pulverized to 100 microns or less was used as an additive material.

Example 1-2: dough

The formulation of the dough was prepared by adding a weight ratio to each additive based on the control formulation with the composition shown in Table 1.

sample control 3% ¹⁾ 5% Red crab and pollack tenderloin 94.24 91.41 89.53 refined salt 2.65 2.57 2.51 L-sodium glutamate 1.02 0.99 0.97 Seaweed/ Shrimp/ Kelp
powder 0 3.00 5.00 glycine 1.10 1.07 1.05 tapioca starch 0.99 0.96 0.94 ¹⁾ Concentration of each powder in fish cake noodles (w/w)

Example 1-3: Molding and oil bath

The dough for red crab fish cake noodles added with each food additive was molded using an extrusion noodle making machine with a diameter of 3 mm, and the molded noodles were prepared by frying at a frying temperature of 120-185 ° C. for 2 to 3 minutes. After the molten noodles were deoiled, they were cooled at 10 °C or lower and then stored frozen.

Example 1-4: Lyophilization

The prepared samples were individually packaged in 200 g units in a zipper bag and stored at -21 ° C in a general freezer. The sample was dried using a freeze dryer (OPERON, OPR-FDU-7012).

The physical properties of each fish cake noodles prepared in Example 1 were evaluated according to the following experimental examples. At this time, the significance test according to the level of each independent variable during statistical analysis was performed through t-test, Z-test, analysis of variance, and Duncan's multi-range test. All statistical analyzes were performed using SAS.

Experimental Example 1. Particle size analysis of powder

Particle size distribution of the powders obtained by pulverization in Example 1-1 was performed by a wet method using a particle size analyzer (Mastersizer 2000G, Malvern Instrument, Worchester, England) to determine the average particle diameter and specific surface area of the powder particles. measured. For particle size measurement, 95% ethanol was used as a solvent to prevent swelling of the particles during the analysis process. The results are shown in Figure 1 and Table 2.

The particle distribution of the ultrafine seaweed powder that passed through a 200mesh tyler was 1-100 microns, the shrimp powder had a wide particle distribution of 1-300 microns, and the kelp powder had a particle distribution of 1-200 microns. (Fig. 1).

Average diameter (μm) Specific surface area (m ² /g) seaweed powder 8.26 0.87 shrimp powder 63.58 0.46 kelp powder 16.60 0.58

Table 2 shows the average diameter and specific surface area of each powder. The average diameter of seaweed powder was 8.26㎛, the average diameter of shrimp powder was 63.58㎛, and the average diameter of kelp powder was 16.60㎛. The specific surface area of the particles is inversely proportional to the size of the average particle. Therefore, the seaweed powder with the smallest average particle showed the largest specific surface area (0.87 m ² /g). Similarly, in the case of shrimp powder, because it has the largest average particle, the specific surface area was 0.46 m ² /g, which was the smallest, and the specific surface area of kelp powder was 0.58 m ² /g.

Experimental Example 2. Analysis of pasting properties of dough

The pasting properties of the dough of Example 1-2 were measured using a Rapid Viscous Analyzer (RVA techmaster, Newport, Warriewood, Australia). 6.6 g of dried fish cake noodles and 19.8 ml of distilled water were put into a canister for RVA measurement, vortexed to prevent lumps, and then analyzed. RVA measurement conditions were: agitation speed of 160 × g, initial heating time to 50°C was 1.0 min, heating time to 100°C was 9 minutes, holding time to 100°C was 4 minutes, and cooling time to 50°C was 13 It was set in minutes and an RVA viscogram of starch was obtained. From the RVA viscogram thus obtained, the peak viscosity, the hold viscosity, the final viscosity, the break down viscosity, the peak time and the pasting temperature were obtained. did. The calculation of the gelatinization temperature in the RVA viscogram recorded the temperature at which the viscosity increased by 3 RVU (Rapid Viscosity Unit) per minute.

The results of the RVA pasting analysis obtained from the RVA pasting curve of the red crab meat fish cake noodles with various food powders are shown in FIG. 2 .

The ingredient that has the greatest influence on the texture of dough is starch. The peak viscosity is related to the expansion of the starch particles, and as the heating temperature increases, the starch particles swell. Since amylose in starch particles prevents swelling, the peak viscosity tends to decrease as the amylose content increases.

Therefore, as a result, the control group had the highest peak viscosity of 121.2 RVU, and as the powder was added, the peak viscosity decreased. showed the lowest peak viscosity with 63.08 RVU (FIG. 2).

Breakdown is an indicator of stability during processing and indicates the degree to which starch particles are prone to disintegration when the starch suspension is cooled from 95°C to 50°C. That is, it is due to the destruction of the structure of the pregelatinized starch particles, and it is known that it varies depending on the degree of hardness of the swollen starch particles. The breakdown of the control group was 43.5 RVU at the beginning of storage, 15.34 RVU for the seaweed powder group, 25.67 RVU for the shrimp powder group, and 9.0 RVU for the kelp powder group. Setback can predict the degree to which the viscosity increases after cooling (the degree of aging) and the degree to which a structure is formed due to gelation in the cooling process. The control group showed 13.08 RVU, the seaweed powder group showed 12.09 RVU, the shrimp powder group showed 15.34 RVU, and the kelp powder group showed 10.17 RVU.

Experimental Example 3. Observation of the appearance of fish cake noodles

Each of the fish cake noodles prepared in Example 1 is shown in FIG. 3 . In the color of the fish cake noodles, it was found that the color of the fish cake noodles changed depending on the color of the additives. In the case of cotton, it was a green series.

Experimental Example 4. Analysis of texture of fish cake noodles

Each of the dried fish cakes lyophilized in Examples 1-4 was restored at 100 ° C. for 1-5 minutes, respectively, and repeated 10 times at room temperature (25 ° C.) using a Texture Analyzer (TA-XT2, Stable micro system, England). measured. According to the thickness (3mm) of each fish cake noodles, the width was 250mm, the probe used for the experiment was a cylindrical shape of 50nm, and the strain deformation was 60%, the pre-test speed was 1.0mm/sec, and the test/post-test speed was 1.0mm/sec. . The results are shown in Table 3.

rehydration time
(minute) sense of organization
variable sample control seaweed powder shrimp powder kelp powder 3 resilience 80.02±4.74 ^a 68.21±2.27 ^b 79.00±10.11 ^a 82.58±7.08 ^a stickiness 196.04±25.70 ^a 143.17±18.15 ^b 114.78±19.04 ^c 95.70±8.01 ^c cohesive 0.49±0.02 ^a 0.45±0.01 ^bc 0.43±0.02 ^c 0.46±0.02 ^b Hardness 401.13±45.71 ^a 320.23±39.42 ^b 262.84±31.94 ^c 209.01±24.73 ^d Chewability 156.50±48.86 ^a 97.62±12.52 ^b 90.72±19.09 ^bc 78.85±7.42 ^{c 1)} Mean±SD.
²⁾ Means with different superscripts in the row are significantly different (p<0.05)
by Duncan's multiple range test.

Looking at the texture results of the red crab fish cake noodles without powder (control group) and seaweed powder, shrimp powder, and kelp powder added, the springiness was 80.02, 68.21, 79.00, and 82.58%, respectively. Red crab fish cake noodles with added showed the highest value. Red crab meat fish cake noodles with seaweed powder added showed the lowest.

The hardness of the control group and red crab fish cake noodles with seaweed powder, shrimp powder and kelp powder added was the largest in the control group, followed by seaweed, shrimp, and red crab fish cake noodles added with kelp powder in that order. All showed a significant difference. The chewiness of the fish cake noodles with kelp powder added was the lowest as well as the hardness, and it was about 50% of that of the control group. Therefore, when kelp powder was added, the texture of fish cake noodles appeared soft after restoration in boiling water at 100° C. for 3 minutes.

Experimental Example 5. Measurement of water content and water activity of fish cake noodles

In Example 1-4, 2 g of freeze-dried fish cake noodles were taken and the moisture content was measured by atmospheric heating and drying, and the analysis results were repeated three times and presented as an average value.

In addition, the average value was obtained by measuring at 20°C using a water activity measuring instrument (Hygorpalm AW1, ROTRONIC AG, Bassersdorf, Germany). The results are shown in Table 4.

sample water activity 0% ¹⁾ 0.332±0.002 ^2)a3) 3% 0.293±0.002 ^b 5% 0.185±0.004 ^{c 1)} Concentration of kelp powder in dried fish cake noodles (w/w)
²⁾ Mean±SD.
³⁾ Means with different superscripts in the column are significantly
different (p<0.05) by Duncan's multiple range test.

After freeze-drying, the moisture content of the dried fish cake noodles was 3.71±0.22% (wet basis).

Table 4 shows the water activity according to the kelp powder content of dried fish cake noodles. Water activity is generally reported to be 0.98-0.99 for seafood and 0.60-0.65 for grains before processing. The water activity after the freeze-drying process was 0.185-0.332, and it can be seen that the higher the content of kelp powder in the dried fish cake noodles at the same water content, the lower the water activity. This showed that as the content of kelp powder increased, the storage stability of dried fish cake noodles was improved. The water activity of this dried fish cake noodles is much lower than 0.60, which is the minimum growth condition of osmotic yeast, so if a sealed packaging container without water vapor permeability is used in the long-term storage and distribution process for more than 1 year under room temperature storage condition, It can be said that there is no problem because it can inhibit the growth.

Experimental Example 6. Measurement of rehydration degree

The freeze-dried fish cake noodles were put in a metal mesh and rehydrated at 100 °C for 1-5 minutes, respectively.

rehydration time
(minute) kelp powder 0% ¹⁾ 3% 5% 1 ²⁾ 1.39 ³⁾ ±0.09 ^4)b5) 1.49±0.09 ^b 1.77±0.19 ^a 2 1.99±0.12 ^b 2.38±0.21 ^ab 2.95±0.50 ^a 3 2.40±0.12 ^b 2.90±0.35 ^b 3.60±0.46 ^{a 1)} Concentration of kelp powder in fish cake noodles (w/w)
²⁾ Rehydration time at 100°C.
³⁾ g water/g solid
⁴⁾ Mean±SD.
⁵⁾ Means with different superscripts in the row are significantly different
(p<0.05) by Duncan's multiple range test.

Table 5 shows the rehydration results of dried red crab fish cake noodles with kelp powder added. After mixing, the dough was molded to a thickness of 3 mm and then freeze-dried was used as a sample. In the case of the control group, the rehydration time was 1.39 g water/g solid in 1 minute, and 1.99 and 2.40 g water/g solid in 2 and 3 minutes, respectively, as the rehydration time increased. As the content of kelp powder increased, the degree of rehydration increased. Based on the rehydration time of 3 minutes, the control group was 2.40 g water/g solid, but in the case of dried red crab fish cake noodles with 5% kelp powder added, 3.60 g water/g It appeared as a solid, and there was a significant difference between the two samples.

Experimental Example 7. Measurement of water binding ability

The water holding capacity of each sample was used by modifying the method of Medcalf and Gilles. That is, 2.0 g of the sample was placed in a Corning tube, mixed with 40 mL of distilled water, and reacted while vortexing at room temperature for 3 minutes. After centrifugation at 3,000×g for 20 minutes (Union 55R, Hanil Co., Anyang-si, Gyeonggi-do, Korea), invert the corning tube and leave it for 20 minutes to remove moisture by gravity. The weight was measured and the water binding capacity was calculated from the weight of the increased sediment.

Kelp Water binding capacity (%) 0% ¹⁾ 484.90±3.48 ^a 3% 520.42±18.57 ^b 5% 581.67±11.55 ^{2)c3) 1)} Concentration of kelp powder in dried fish cake noodles (w/w)
²⁾ Mean±SD.
³⁾ Means with different superscripts in the column are significantly
different (p<0.05) by Duncan's multiple range test.

Table 6 shows the results of analyzing the water binding ability of dried fish cake noodles with red crab meat according to the content of kelp powder. The water binding capacity of the samples to which kelp powder was added at 0, 3, and 5%, respectively, was 484.90, 520.42, and 581.67%, respectively, indicating a significant difference between the three samples. It has been shown that kelp powder contributes to the enhancement of water binding ability even at room temperature.

Experimental Example 8. Measurement of light transmittance

For light transmittance, 10 mg of sample is placed in a 45mL Corning tube, 10mL of distilled water is added, and then left at a set temperature (60-100℃) in a water bath at intervals of 3 and 5 minutes, respectively. The reaction was stirred while shaking. This was left at room temperature for 30 minutes to adjust the temperature to room temperature, and then the light transmittance (T/%) was measured at 625 nm using a UV visible spectrophotometer (OPTIZEN POP, Mecasys Co., Ltd. Daejeon, Korea). In this case, distilled water was used as the blank for controlling the zero point.

kelp powder Light transmittance (%) 0% ¹⁾ 3% 5% 60℃ ²⁾ 3min ³⁾ 5.97±2.87 ^4)a5) 2.43±1.89 ^ab 1.63±1.14 ^b 5min 5.53±3.10 ^4)a5) 1.90±1.25 ^ab 1.13±0.15 ^b 80℃ 3min 5.47±1.33 ^a 2.23±0.26 ^b 1.07±0.65 ^b 5min 5.23±1.96 ^a 1.13±0.21 ^b 1.00±0.10 ^b 100℃ 3min 1.67±1.27 ^NS 1.16±0.39 ^NS 1.37±0.62 ^NS 5min 0.53±0.06 ^a 0.43±0.06 ^ab 0.33±0.05 ^{b 1)} Concentration of kelp powder in dried fish cake noodles (w/w)
²⁾ Reaction temperature
³⁾ Reaction time
⁴⁾ Mean±SD.
⁵⁾ Means with different superscripts in the row are significantly different (p<0.05)
by Duncan's multiple range test.

Table 7 shows the results of analyzing the light transmittance according to the content of the kelp powder, the treatment temperature and the treatment time. It can be seen that the light transmittance decreases as the kelp powder content increases, and it is believed that the addition of kelp powder played a role in controlling the transparency of the dried cotton material. As the treatment (stationary) temperature increased and the treatment (stationary) time increased, the light transmittance decreased.

Experimental Example 9. Measurement of solubility and swelling power

The solubility (water solubility) is a modification of Schoch's method, put 1.0 g of the sample into a 50 mL Corning tube, add 30 mL of distilled water, and then react at a set temperature (60-100 ° C) for 3 minutes and 5 minutes, respectively, and then 3,000 × g Centrifugation was performed for 5 minutes at high speed (Union 55R, Hanil Co.), and the supernatant was placed in a constant-weighed crucible and dried in a drying oven at 105° C. (SW-006, Sam Woo Co., Seoul, Korea) for 24 hours. The solubility was calculated as a percentage of the sample weight by measuring the weight (A) of the solids contained in the supernatant, and the swelling power was calculated from the weight (B) of the precipitate increased after centrifugation, and the calculation formula is as follows.

kelp powder Solubility (%) 0% ¹⁾ 3% 5% 60℃ ²⁾ 3min ³⁾ 9.53±1.30 ^NS 12.87±2.41 ^NS 12.47±1.53 ^NS 5min 10.40±1.31 ^b 17.17±4.55 ^a 12.57±1.63 ^ab 80℃ 3min 11.50±1.73 ^b 13.10±1.47 ^b 18.23±0.90 ^a 5min 12.03±1.35 ^b 16.10±0.70 ^a 18.90±1.91 ^a 100℃ 3min 12.87±1.72 ^b 26.63±2.76 ^a 30.23±1.72 ^a 5min 19.60±0.75 ^c 27.67±1.59 ^b 30.70±0.96 ^{a 1)} Concentration of kelp powder in dried fish cake noodles (w/w)
²⁾ Reaction temperature
³⁾ Reaction time
⁴⁾ Mean±SD.
⁵⁾ Means with different superscripts in the row are significantly different(p<0.05)
by Duncan's multiple range test.

Table 8 shows the results of analysis of solubility according to the content of kelp powder, treatment temperature and treatment time. The solubility generally increased as the content of kelp powder increased, and as the treatment (stationary) temperature increased, the treatment (stationary) time increased as the treatment (stationary) time increased. When comparing the red crab meat dried fish cakes containing 5% kelp powder and the control group, the significant difference was shown at the high temperature of 80°C and 100°C regardless of the treatment time.

sample Swelling force (%) 0% ¹⁾ 3% 5% 60℃ ²⁾ 3 minutes ³⁾ 6.90±0.43 ^4)b5) 7.84±0.39 ^a 8.50±0.37 ^a 5 minutes 6.79±0.37 ^b 7.69±0.61 ^b 8.84±0.59 ^a 80℃ 3 minutes 7.18±0.24 ^c 8.02±0.28 ^b 8.75±0.19 ^a 5 minutes 7.85±0.21 ^b 8.47±0.51 ^ab 8.96±0.27 ^a 100℃ 3 minutes 7.88±0.21 ^b 8.08±0.31 ^b 8.90±0.40 ^a 5 minutes 8.37±0.41 ^b 8.94±0.39 ^b 10.04±0.31 ^{a 1)} Concentration of kelp powder in dried fish cake noodles (w/w)
²⁾ water temperature
³⁾ Rehydration Time
⁴⁾ Mean±SD.
⁵⁾ Means with different superscripts in the row are significantly different
(p<0.05) by Duncan's multiple range test.

The results of analyzing the swelling power of dried fish cake noodles with red crab according to the content of kelp powder are shown in FIGS. 4 and 9 . The swelling power increased as the kelp powder content was higher, the treatment temperature was higher, and the treatment time was longer. The swelling power of dried fish cake noodles containing kelp powder at 5% was significantly higher than that of the control group regardless of treatment temperature or treatment time.

Experimental Example 10. Chromaticity measurement

For chromaticity of each sample, each L, a, and b value was measured using a colorimeter (CR-410, Minolta Co., Osaka, Japan). The L (lightness), a (redness), and b (yellowness) values of the calibration plate (No. 12433049) used for chromaticity correction of the colorimeter were 41.32, -3.87, and 5.01, respectively. Table 10 shows the results of measuring the chromaticity of dried fish cake noodles with different kelp powder content at 100° C. for 3 minutes.

kelp powder chromaticity L a b 0% ¹⁾ 63.69±0.31 ^2)a3) 11.72±0.04 ^a 14.65±0.15 ^a 3% 55.38±1.31 ^b 5.90±0.03 ^b 8.95±0.54 ^b 5% 43.75±0.04 ^c 3.62±0.01 ^c 5.44±0.02 ^{c 1)} Concentration of kelp powder in dried fish cake noodles (w/w)
²⁾ Mean±SD.
³⁾ Means with different superscripts in the column are significantly
different (p<0.05) by Duncan's multiple range test.

The L values (Lightness) of the rehydrated dried fish cakes with 0%, 3%, and 5% kelp powder content were 63.69, 55.38, and 43.75, respectively, and it can be seen that the lightness value decreases as the kelp content increases. have.

The redness of the rehydrated dried fish cakes with 0%, 3%, and 5% kelp powder content was 11.72, 5.90, and 3.62, respectively. As the kelp powder content increased, the redness decreased. This is thought to be due to the fact that the color of The b-value (yellowness) was 14.65, 8.95, and 5.44, respectively, and it can be seen that the b-value also decreased as the content of the kelp powder increased.

Experimental Example 11. Measurement of crude fat content

2 g of freeze-dried dried fish cakes were taken and measured, and the results of the analysis were repeated three times and presented as an average value. Table 11 shows the crude fat measurement results according to the content of kelp powder (0-5%).

kelp powder Crude fat content (%) 0% ¹⁾ 17.53±1.68 ^2)c) 3% 27.17±1.31 ^b 5% 32.47±0.58 ^{a 1)} Concentration of kelp powder in dried fish cake noodles
²⁾ Mean±SD.
³⁾ Means with different superscripts in the column are significantly
different (p<0.05) by Duncan's multiple range test.

The fat content of the red crab fish cake noodles containing 5% kelp powder was 32.47%, 3% was 27.17%, and the control group was 17.53%. As the content of kelp powder increased, it was found that the crude fat content increased, which is thought to be involved in the absorption of fats and oils during the milking process. Significant differences were recognized between the three samples.

Experimental Example 12. Sensory Test

In the sensory test, color, texture, taste, and overall evaluation were performed using a 9-point rating scale, and the intensity evaluation was conducted using a 9-point rating method for the degree of hardness. With the concept of consumer test, 50 panel workers were repeatedly measured three times and measured a total of 150 times. The results of the sensory test performed are shown in Table 12.

sample symbol evaluation strength evaluation color sense of organization taste overall evaluation crustiness 0% ¹⁾ 6.08±1.89 ^a 4.04±1.81 ^b 4.97±2.21 ^b 5.13±1.91 ^NS 4.06±1.88 ^a 3% 4.67±1.88 ^b 4.87±1.73 ^a 5.40±1.98 ^ab 5.04±1.92 ^NS 3.87±1.91 ^a 5% 4.03±2.34 ^c 5.20±1.53 ^a 5.80±1.93 ^a 5.24±1.84 ^NS 2.47±1.38 ^{b 1)} Concentration of kelp powder in dried fish cake noodles
²⁾ Mean±SD.
³⁾ Means with different superscripts in the row are significantly different
(p<0.05) by Duncan's multiple range test.

In the color evaluation, as the content of kelp powder increased to 0, 3, and 5%, it was found that the preference for color decreased to 6.08, 4.67, and 4.03, respectively. This is thought to be because the color of the noodles is close to green when kelp powder is added (FIG. 3).

In terms of texture characteristics, they were 4.04, 4.87, and 5.20, respectively, which increased as the kelp powder content increased, and the red crab fish cake noodles with 5% kelp content showed the highest preference.

In terms of taste, when the kelp powder content was 0, 3, and 5%, they were 4.97, 5.40, and 5.80, respectively. The highest preference was shown at 5% with the highest content of kelp powder, and it is judged that adding kelp powder contributes to improving the taste of noodles.

In the overall preference, the highest preference was shown at 5% with the highest kelp powder content, followed by the control group with 0% kelp powder, and the lowest result was seen with the fish cake noodles with 3% kelp powder content, but there was no significant difference.

In the strength evaluation for hardness (hardness), the higher the content of kelp powder, the lower the result, which is consistent with the results of the physical texture profile analysis (Table 3).

What has been described above is merely an exemplary embodiment of the red crab fish cake noodles and a method for manufacturing the same according to the present invention, and the present invention is not limited to the above-described embodiment, and as claimed in the claims below, the present invention Without departing from the scope of the present invention, it will be said that the technical spirit of the present invention exists to the extent that various modifications can be made by anyone with ordinary knowledge in the field to which the invention pertains.

Claims (6)

As a manufacturing method of red crab fish cake noodles,
(a) pulverizing kelp to prepare kelp powder;
(b) mixing the kelp powder with tender meat, red crab meat, starch, salt and the remaining amount of purified water
Combined to prepare a dough;
(c) manufacturing a noodle bag by injecting the dough; and
(d) the step of oiling the noodle strip; method for producing red crab fish cake noodles comprising the.
According to claim 1,
After the step (d), (e) a method for producing a red crab fish cake noodle, characterized in that it further comprises a deoiling step of removing oil from the simmered noodle strip.
3. The method of claim 2,
After the step (e), (f) cooling the deoiled noodles at -30 to 10 ° C. for 1 to 60 minutes.
According to claim 1,
The method for producing red crab fish cake noodles, characterized in that the kelp powder is prepared in a size of 100 μm or less.
The method of claim 1, wherein the kelp powder is 1 to 10 wt% based on the weight of the dough.
[Claim 6] Red crab meat fish cake noodles prepared according to the manufacturing method according to any one of claims 1 to 5.

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