KR20210117558A - Dried fish meat and manufacture method thereof - Google Patents

Abstract

The present application relates to a tender flesh fibrous dried fish slice and a method for manufacturing the same. The present application includes the steps of preparing a tender flesh sheet layer and heating the tender flesh sheet layer. The fish slice has water activity.

Description

Fish cloth and its manufacturing method {DRIED FISH MEAT AND MANUFACTURE METHOD THEREOF}

The present application relates to a fish cloth and a method for manufacturing the same.

Fish and squid shells currently on the market are mainly dried/semi-dried processing of raw seafood (molluscs such as squid and various types of fish, etc.) through natural drying or various drying methods, and seasoning or physical processing of dried processed raw materials Or it is manufactured through a roasting process.

Among them, in the case of squid shells, which are widely consumed, in Korean Patent Publication No. 10-1000961, only squid with good freshness is carefully selected and opened, the intestines and bones are removed, and the ears, body, and legs are separated and washed. After completely removing the skin of the squid while stirring it with hot water in the peeler, it is put into a self-retention tank for self-recovery with hot water, cooled sufficiently in the cooling water, mixed seasoning is mixed and deposited, and then the moisture of the seasoned squid is drained. Disclosed is a method of manufacturing seasoned squid froth by sufficiently cooling at room temperature after drying and roasting, but the squid froth prepared in this way has a problem of quality deviation in which the texture is poor and the taste varies depending on the raw material of the squid.

In order to solve the problems of the prior art as described above, the present application comprises the steps of preparing a meat tenderizing sheet layer comprising a plurality of tender meat fibers; and heating the tender meat sheet layer using superheated steam.

In addition, the present application provides a fish cloth for room temperature distribution having a water activity of 0.65 to 0.95 including a plurality of tender meat fibers.

One aspect of the present application comprises the steps of preparing a meat tenderizing sheet layer comprising a plurality of tender meat fibers; and heating the tender meat sheet layer using superheated steam.

Hereinafter, the fishpo and the method of manufacturing the fishpo of the present application will be described in detail.

In the present application, "salmon" refers to a raw material for processed seafood, and it is a fish meat processed by collecting and processing fish meat as a processed fish meat product in the food industry, and food additives such as excipients and preservatives (except sorbic acid and potassium sorbate) It can mean 'fish meat' without any addition of 'fish meat', 'salt, sugar, phosphate, etc. added to fish meat collected and processed from fish meat', or it may mean including all fish used as raw materials for raisins. have.

In addition, in the present application, "fishpo" refers to a bag made from fish, which falls under the Food Ordinance and is processed by seasoning, drying, etc. fish or molluscs, and dried fish or molluscs. Or it may mean all of the cut 'dried fish', specifically, it may mean seasoned dried fish.

In addition, in the present application, the term "fiber" means a long piece or a convex part between the cut groove and the groove formed by cutting or shredding all or part of a tender meat sheet in the thickness direction, and "a plurality of fibers" means the above-mentioned It means that there are a plurality of pieces or convex parts.

In addition, in the present application, the term "softening sheet layer including a plurality of tender fibers" means a sheet including a plurality of fibers as defined above or a sheet including a plurality of fibers as defined above.

In the present application, the term "fibrous spores" refers to spores including a plurality of fibers. The term "continuous fibrous cell cloth" means a cell cloth in which the plurality of fibers are continuously arranged.

And in the present application, "moisture content" refers to the weight content of moisture present in food, in particular, fish bags, and may specifically mean including both free water and bound water in fish bags.

In addition, in the present application, "water activity" refers to the moisture content that affects the growth of microorganisms among the moisture content present in food, particularly fish bags, that is, the moisture content that microorganisms can use (water activity, Aw), and at any temperature It can be calculated as the ratio of the _{water vapor pressure (P 0} ) of pure water at the same temperature to the water vapor pressure (P _{) of the fish tank (Aw=P/P 0} ).

In the present application, "width" is not particularly limited according to definitions and measurement methods commonly applied in the technical field to which the present invention pertains, and for example, it may mean the length of a narrow portion when dividing the sheet horizontally and vertically. . In addition, in the present application, "thickness" is not particularly limited in the case of definitions and measurement methods commonly used in the technical field to which the present invention belongs, for example, it can be measured as the thickness of a cross-section when the sheet is cut in the thickness direction. .

In the present application, "superheated steam heating" is not particularly limited in the case of a heating method generally recognized as overheated steam heating in the technical field to which the present invention belongs, for example, by heating steam in an IH (Induction Heating) method to a high temperature It may be a heating using the water particles of the heat transfer medium.

The apothecary of the present application may have, for example, a water activity of 0.65 to 0.95, specifically 0.68 to 0.95, more specifically 0.70 to 0.90, and more specifically 0.79 to 0.86. The tender meat fibrous fish paste of the present application can achieve microbial stability while having a soft texture compared to cuttlefish while being hard compared to commercially available meat products through the water activity in the above range. On the other hand, the tender meat fibrous fish paste has a water activity range (>0.65) that is impossible to distribute at room temperature, but it is possible to secure microbial stability through hot water sterilization and superheated steam heating, which will be described later.

The fishpocket of the present application may have a moisture content of 20 to 40% by weight, specifically 20 to 30% by weight, and more specifically 23 to 30% by weight of the fishpond. In the above moisture content range, tender meat fibrous fish paste may exhibit a soft texture compared to squid while being firm compared to commercially available tender meat products (eg, crab meat, etc.).

The fish cloth of the present application may have, for example, a breaking strength of 30 g or more, specifically 49 to 172 g, more specifically 49.48 to 171.31 g per fiber. The term "breaking strength" means the stress when the sample is broken, and the breaking strength can be measured in the following measurement condition 1 using a physical property analyzer (Texture Analyzer, Stable Micro System, TA-XT Plus). And it can be measured by adjusting it within the controllable range by those skilled in the art.

[Measurement condition 1]

- Mode: compression test

- Probe : Blade set with Warner Bratzler Probe

- Minimum trigger force for the probe to detect the presence of the sample: 5 g

- The speed at which the probe descends to the sample (pre-test speed): 0.5 mm/sec

- The speed at which the probe penetrates the sample after it touches the sample surface (test speed): 0.5 mm/sec

- The distance that the probe detects the surface of the sample and penetrates the sample: 5 mm

When the breaking strength per fiber of the fish bag is within the above range, it may have a firm texture compared to the commercially available meat meat.

In addition, the fish cloth may have, for example, a breaking strength of 500 g to 3500 g, specifically 900 to 3100 g, 900.77 to 3032.44 g, or an average of 1592.79 g.

The fish cloth may have a breaking depth of, for example, 3.5mm to 10mm, specifically 3.7mm to 7mm, 3.738mm to 6.918mm, or an average of 4.50mm.

The term “depth of rupture” may mean a depth at which a sample is ruptured. The depth of break can also be measured using a physical property analyzer (Texture Analyzer, Stable Micro System, TA-XT Plus), and the breaking strength and depth of break of the fish cloth are measured in the following measurement condition 2 using a sample of 5 mm width. may be used, and those skilled in the art can control it within the controllable range and measure it.

[Measurement condition 2]

- Mode: compression test

- Probe : Blade set with Warner Bratzler Probe

- Minimum trigger force for the probe to detect the presence of the sample: 5 g

- The speed at which the probe descends to the sample (pre-test speed): 1 mm/sec

- The speed at which the probe penetrates the sample after it touches the sample surface (test speed): 2 mm/sec

- The distance that the probe detects the surface of the sample and penetrates the sample: 5 mm

When the breaking strength and/or the breaking depth of the fish pod is within the above range, the squid pod may have a softer texture than commercially available tender meat products.

The fishpo is a kind of tender meat, and at least one selected from white fish, white fish processed products, red fish and red fish, specifically white fish, more specifically, tender pollack may be used as the raw material. The tender meat fibrous fish cloth does not include cephalopods such as squid, and even if other fish or fish are used, it is possible to provide a tender meat fibrous fish cloth having the same texture and texture as squid cloth. In addition, in the prior art, in order to manufacture fish, the fish were individually harvested from the raw material, and this caused a problem in that the quality of the manufactured product varies depending on the type, individual and seasonal variation, freshness, size and shape of the raw fish. there was. However, since the tender meat fibrous fish paste is manufactured from raw meat with uniform quality and characteristics widely used in processed oxalic acid protein products, quality deviation can be reduced.

The spores are, for example, when stored at room temperature for 1 month, 2 months, 3 months, or 4 months or more, the number of general bacteria and / or E. coli is less than 10 CFU / g, more specifically 5 CFU / g or less, more specifically 1 CFU / g or less. have. The room temperature may be a temperature of 20 to 40 ℃. Through the microbial stability of the above range, the tender meat fibrous fish can be distributed at room temperature without separately refrigerated or frozen storage, and microbial stability can be secured. In particular, in the case of fish cakes, which are commercially available meat products, distribution at room temperature is not possible due to high water activity, etc., whereas the tender meat fibrous fish cakes have a water activity range (>0.65) that cannot be distributed at room temperature. Microbial stability can be ensured.

In the present application, "normal bacterial count" and "E. coli count" are not particularly limited in the case of conventionally used in the technical field to which the present invention belongs or according to a measurement method determined by the country, for example, Article 8. It can be measured by the bacterial count method of the general test method, and specifically, it can be measured using the standard plate method or the dry film method.

The fish cloth may have a thickness of 0.6 to 1.2 mm before drying, and/or 0.3 to 1.2 mm after drying, based on one fiber. There is an effect that you can feel a very rich fiber texture when eating within the above range.

The fish cloth may have a thickness of 3 to 6 mm before drying, and/or 2 to 6 mm after drying. Unlike the case where the thickness cannot be arbitrarily adjusted, such as squid within the above range, there is an effect that can provide various textures.

The fish fabric of the present application includes a tender meat sheet layer comprising a plurality of tender meat fibers; And it may be an apothecary comprising a coating layer for coating a part or all of the tender meat sheet layer.

The coating layer may be formed by applying a coating agent containing any one or more selected from sugar, salt, and oil.

The sugar can be used without limitation as long as it is a sugar that can be coated, for example, it may be any one or more of monosaccharides, disaccharides, polysaccharides, and sugar alcohols.

The salt may be used without limitation as long as it is a salt that can be coated, specifically, may be a metal salt, and more specifically, sodium chloride. An example may be salt, and specific examples may be refined salt, salt salt, or sea salt.

The oil may be used without limitation as long as it is an oil that can be coated, but may be specifically edible oil. For example, it may be unsaturated fat or saturated fat.

An example of the coating agent is butter; peanut butter; sugar and/or sugar alcohol sweeteners; Or aquatic products extract, seasoning and / or flavoring; may include.

The fish cloth of the present application may be a fish cloth having 300 or more soft meat fibers in the vertical section of the fish cloth 120 mm wide and 4 mm thick. Specifically, the number of soft fibers may be 300 to 500, 300 to 400, 300 to 360, or 300 to 340 in the vertical cross section of the fish bag. The texture may be improved in the number of tender meat fibers in the vertical section.

The number of tender fibers can be the number of tender fibers when the fish cloth is formed by cutting an arbitrary section when the fish cloth is 120 mm wide and 4 mm thick or more. It may be the calculated number of soft-fleshed fibers.

The fishpoof of the present application has the effect of being a hygienic and uniform product compared to the traditional fishpoh, while using tender meat, and having a soft texture compared to squid while being firm compared to commercially available tenderloin products.

In the step of preparing the meat tenderizing sheet layer including a plurality of tender meat fibers of the present application, any manufacturing method capable of forming the tender meat sheet layer may be used. Specifically, it may be formed by pressing a plurality of tender meat fibers.

As an example of the step of preparing the tender meat sheet layer, mixing raw materials, forming the compound into a sheet, cutting the sheet to form a plurality of tender meat fibers, and compressing the plurality of tender meat fibers It may include any one or more steps of forming a sheet. For example, after the step of blending the raw materials, the blend may be cut without forming a sheet to prepare a plurality of tender meat fibers.

The raw material may include tender meat, and the tender meat is as described above.

The step of mixing the raw material is specifically thawing to form a sheet form from the raw material; crushing; salinization (protein extraction by salt); input of seasoning components, physical properties auxiliary components and/or flavor supplementing components; And it may include any one or more of the compounding process by uniform mixing, but is not limited thereto. For example, if the meat is frozen, it may be thawed, and the meat may be crushed to a predetermined size. It can be formulated by adding salt to the crushed meat and extracting salt-soluble protein.

Known seasoning components, physical property auxiliary components and/or flavor supplementing components may be added to the formulation, and as an example, seasoning components such as aquatic products extract, aquatic product seasoning powder, sugar, and sugar alcohol, oils and fats, egg white and/or soybean Physical property auxiliary components such as protein and flavor supplementing components such as seafood flavorings can be added and mixed uniformly. It is possible to provide a product of uniform quality through this blending process, which has the effect of providing improved quality compared to the conventional fishpo using individual fish bodies.

The step of forming the compound containing the raw materials into a sheet is a step of forming the compound into a sheet, and as long as it is a manufacturing method capable of forming a sheet, it can be used without limitation, such as injection, compression, or heat treatment. For example, it can be manufactured by loading the compound into an injection vane type injection machine, removing air bubbles through vacuum treatment, and then injecting it into a sheet. The extruded sheet can be heat treated. Specifically, it can be attached to the surface of a rotating SUS drum and heat-treated, then removed and cooled at room temperature or dried or cooled in a continuous dryer. Through such a sheet forming step, it is possible to maintain the formability.

The sheet may have a thickness of 0.5 mm to 3 mm, specifically 0.7 mm to 2.5 mm, or 0.8 mm to 2 mm. The width of the sheet may be 100 mm to 500 mm, specifically 150 mm to 450 mm, 170 mm to 400 mm, 180 mm to 380 mm, or 200 mm to 350 mm.

The step of cutting the sheet may be used without limitation as long as it is a method capable of forming a texture as a step of producing a plurality of tender meat fibers. Specifically, the sheet may be cut using a cutter, more specifically a rotary knife, to form grain.

The soft fiber may have a width of 0.3 mm to 2 mm, specifically 0.4 mm to 1.8 mm, 0.5 mm to 1.6 mm, 0.5 mm to 1.5 mm, or 0.6 mm to 1.2 mm.

Cutting the sheet may further include forming a meat tenderizing stick using the formed plurality of tender meat fibers.

The step of forming the tender meat stick may be formed by rolling a plurality of tender meat fibers. Specifically, it may be formed by rolling a plurality of tender meat fibers 1 to 20 times, 2 to 15 times, 3 to 12 times, or 5 to 10 times, and may be formed by rolling from one end to the other end. The tender meat stick may be formed in an oval shape, and specifically to be formed in a width of 1 mm to 200 mm, 10 mm to 180 mm, 15 mm to 160 mm, 20 mm to 140 mm, or 30 mm to 120 mm. can For example, an oval stick having a low curvature of 30 mm to 35 mm in width or a flat oval stick having a width of 70 mm to 120 mm may be formed. By rolling the cut sheet to form a stick, the cut sheets can form an amorphous fibrous shape, thereby providing a more natural texture.

In the step of forming a compressed sheet by pressing the plurality of tender meat fibers, a thin sheet is formed by pressing the plurality of tender meat fibers, and a method for compression may be used without limitation. Specifically, a roller and/or a belt may be used. As an example, it may be to put a plurality of tender meat fibers into a mold and sequentially press a multi-stage roller and a belt. The compressed sheet may have a width of 1 mm to 10 mm, 2 mm to 8 mm, 2 mm to 6 mm, 3 mm to 6 mm, 2 mm to 5 mm, or 3 mm to 5 mm.

The step of heating the tender meat sheet layer of the present application using superheated steam may be a step for sterilization and/or drying.

Specifically, the heating using superheated steam may include heating with superheated steam of 100°C to 500°C, specifically 100°C to 400°C, 200°C to 400°C, or 300°C to 400°C.

The heating using the superheated steam may further include a pretreatment heating step before heating the superheated steam. The pretreatment heating step may be performed at a temperature equal to or lower than the heating step using superheated steam, and specifically, 50° C. to 500° C., 50° C. to 450° C., 70° C. to 430° C. or 100° C. to 400° C. may be performed in The pretreatment heating step may be to use a high-speed flow or superheated steam, but may be used without limitation as long as it is heated. The high-speed flow is not particularly limited in the case of a high-speed oven commonly used in the art to which the present invention pertains, and for example, may be a method in which air is heated and shot at high speed.

The heating using the superheated steam may further include coating before heating the superheated steam. The coating step may be formed by applying a coating agent comprising any one or more selected from sugar, salt, and oil. Sugars, salts, and oils and fats are as described above. The coating agent may be applied using a roller or the like, and may be applied using spraying. If the coating step includes a pretreatment heating step, it may be performed after the pretreatment heating step.

Through the step of heating using the superheated steam, moisture is discharged through the micropores between the formed fibers so that it can be dried efficiently. The micropores are small pores capable of retaining water through capillary action, and may have a smaller size compared to the pores inside the compressed sheet. In addition, the drying rate can be increased through superheated steam to improve production efficiency or improve microbial stability.

After the step of heating using the superheated steam, it may further include any one or more of cutting, packaging, and sterilization.

The cutting step can be cut to a uniform size according to the consumer's preference.

The packaging step may be packaging to ensure microbial stability. For example, it may be packaged using pillow packaging, heat sealing, or high-frequency sealing.

The sterilization step is a step that can be performed to secure additional microbial stability and may be used without limitation, such as steam, retort, or boiling water sterilization. Sterilization temperature may be carried out at 80 ℃ to 130 ℃, specifically 80 ℃ to 120 ℃, 80 ℃ to 110 ℃, 85 ℃ to 105 ℃, 90 ℃ to 100 ℃, or 92 ℃ to 96 ℃ sterilization time is 12 to 120 minutes can be sterilized.

Another aspect of the present application provides a fish cloth for room temperature distribution having a water activity of 0.6 to 0.95 including a plurality of tender meat fibers.

As for the fish cloth as described above, it may be manufactured by the above-described method for producing fish cloth.

The above-described tender meat fibrous fish paste of the present application uses tender meat, but it is harder than meat meat, has a soft texture compared to cuttlefish, and has excellent microbial stability even at room temperature.

In addition, the manufacturing method of the tender meat fibrous fish cloth of the present application has the effect of increasing the process efficiency because the product production speed is fast.

1 is a photograph showing the product of the present application.
Figure 2 is an enlarged photograph of the product of the fishpocket of the present application, and it can be confirmed that there are fine voids between the fibers together with the fine fibers in the product.
3 is a graph showing the physical property (stress) test results of one fiber of Comparative Example 1-1 (massal) and Example 1 (fish cloth) according to Experimental Example 1. FIG.
4 is a graph showing the physical properties (stress) test results of Comparative Example 1-1 (massal), Comparative Example 1-2 (squid skin), and Example 1-2 according to Example 1.
5 is a graph showing the decrease in weight of a sample over time in hot air drying compared to heating with superheated steam according to Example 2. FIG. Here, it can be seen that the drying speed of the superheated steam heating is fast.
6 is a graph showing the weight reduction of the sample over time according to the superheated steam oven, the electric oven, and the gas oven according to Example 2.
7 is a photograph showing the difference between products according to whether or not the sheet is pressed.

Hereinafter, the content of the present application will be described in more detail through examples. However, the embodiment is only an example of the present application, and the scope of the present application is not limited by the content of the embodiment.

Example 1: Preparation of spores

(1) step of mixing the raw material and forming the formulation into a sheet

Pollack tenderloin grade A (a tender meat manufacturer: American Seafood Company) prepared from pollack meat caught in Alaska was used as the tender meat, and it was washed and purified to remove foreign substances, thawed, and then crushed.

0.5 to 2% by weight of salt (salt, NaCl) was added to the crushed ground meat, and salt-soluble protein was extracted and blended. Seafood extract in the blended tenderloin; seafood flavoring; Seafood seasoning powder; sugar and/or sugar alcohol sweetening ingredients; edible oil; egg white and/or soy protein; After adding physical properties auxiliary components, such as, uniformly mixed.

The mixed compound was loaded into a vane-type injection machine and air bubbles were removed through vacuum treatment, and then injected into a single row sheet having a width of 200 mm to 350 mm and a thickness of 0.8 mm to 2 mm. After the injected sheet was attached to the surface of a rotating SUS drum and heat-treated, the attached sheet was removed and cooled at room temperature.

(2) forming a plurality of tender meat fibers and forming a tender meat stick

In order to form fine grains on the sheet, the sheet was cut into noodles having a width of 0.6 mm to 1.2 mm using an interlocking rotary knife to prepare tender meat fibers. The meat fibers were rolled 5 to 10 times from one end to the opposite end to form a low curvature oval stick of 30 mm to 35 mm in width or a flat oval meat stick of 70 mm to 120 mm in width.

(3) pressing the sheet

The formed tender meat sticks were put in a continuous mold, and were sequentially compressed with multi-stage rollers or belts to form a thin cloth with a thickness of 3 mm to 5 mm. A mold made of SUS and synthetic resin is used for compression, and the roller and belt are engaged and the stick is compressed in a certain space.

(4) sheet pretreatment heating and coating step

In order to increase the drying efficiency of the compressed sheet and secure the thermal stability of the flavor component to be applied thereafter, it was put into a high-speed oven or a superheated steam oven, and the sheet was partially dried by pretreatment heating at 100 to 400 ° C.

The sauce for coating and seasoning of the tender meat sheet was uniformly applied to the top of the first heated sheet using a nozzle. The main ingredients used for the sauce are butter; peanut butter; sugar and/or sugar alcohol sweeteners; seafood extracts, seasonings and/or flavorings; One or two or more selected from among were used.

(5) superheated steam and cutting step

The sheet coated with the seasoning ingredient was put into a superheated steam oven, and was dried by spraying the upper and lower parts of the product with superheated steam at 300°C to 400°C for 3 to 10 minutes.

The sheet heated with superheated steam was cut into uniform sizes.

As a result, a fish cloth was obtained in a form in which 300 or more fibers, more specifically, 300 to 340 fibers were integrated within a width of 120 mm and a thickness of 3.5 mm to 4 mm ( FIGS. 1 and 2 ).

(6) Packaging and sterilization steps

The cut tender meat fibrous fish bags were packaged in pillows, sealed using heat or high frequency, and then sterilized with hot water at 95° C. for 50 minutes to complete the fish bags of Example 1.

Comparative Example 1-1: Preparation of meat meat

In Example 1, except that steps (3), (4), and (5) were not performed, the masssal was completed in the same manner.

Experimental Example 1: Confirmation of physical properties of fish

(1) Confirmation of the physical properties of the fiber of the tender meat fibrous fish cloth of the present application compared to the meatsal

The hardness (breaking strength) of one fiber of Comparative Example 1-1 and one fiber of the fish cloth prepared in Example 1 (Example 1) was measured. One fiber of the samples was taken and the breaking strength was measured with a physical property analyzer (Texture Analyzer, Stable Micro System, TA-XT Plus).

When measuring the breaking strength, the cutting thickness and cutting time were adjusted as shown in Table 1, and the measurement was carried out under the measurement condition 1 below. The results are shown in Table 1 and FIG. 3 .

<Measurement condition 1>

- Mode: compression test

- Probe : Blade set with Warner Bratzler Probe

- Minimum trigger force for the probe to detect the presence of the sample: 5 g

- The speed at which the probe descends to the sample (pre-test speed): 0.5 mm/sec

- The speed at which the probe penetrates the sample after it touches the sample surface (test speed): 0.5 mm/sec

- The distance that the probe detects the surface of the sample and penetrates the sample: 5 mm

(The breaking strength of the fibers of the meat meat and the fibers of the tender meat fibrous fish cloth of the present application) Cutting thickness (mm) Cutting time(s) Stress (g) Comparative Example 1-1 (Massal) Example 1 (fishpo) 0.50 1.0 7.89 49.48 0.75 1.5 11.13 83.37 1.00 2.0 14.58 120.29 1.25 2.5 16.48 149.27 1.50 3.0 18.74 171.31

As confirmed in Table 1 and Figure 3, the breaking strength of Comparative Example 1-1 is 7 g to 19 g, the breaking strength of Example 1 is measured to be 49 g to 172 g, the fiber of the fish cloth of the present application is the same It was confirmed that it had a firmer texture compared to the fiber of the meat meat prepared as a raw material.

(2) The tender meat fiber of the present application compared to the commercially available seasoned squid and commercially available meat meat Confirmation of physical properties of fish

Commercially available seasoned squid cloth (Hansung Corporation, butter-grilled squid, moisture content of about 13% by weight) (Comparative Example 1-2) and the physical properties of the meat meat of Comparative Example 1-1 and the tender meat fibrous fish cloth of Example 1 (breaking strength and breakage) depth) was compared. The samples were cut equally to a width of 5 mm and physical properties were measured.

When measuring the breaking strength, the cutting thickness and cutting time were adjusted as shown in Table 1-2, and the measurement was performed under the measurement condition 2 below.

<Measurement condition 2>

- Mode: compression test

- Probe : Blade set with Warner Bratzler Probe

- Minimum trigger force for the probe to detect the presence of the sample: 5 g

- The speed at which the probe descends to the sample (pre-test speed): 1 mm/sec

- The speed at which the probe penetrates the sample after it touches the sample surface (test speed): 2 mm/sec

- The distance that the probe detects the surface of the sample and penetrates the sample: 5 mm

(Break strength and depth of break of meat meat and commercially available seasoned squid cloth and tender meat fibrous fish cloth of the present application) Comparative Example 1-1 (Massal) Comparative Example 1-2 (squid paste) Example 1 (fishpo) Average breaking strength (g) 282.38 4342.75 1592.79 Average depth of break (mm) 2.57 4.07 4.5

As can be seen in Table 2 and Figure 4, the breaking strength of Comparative Example 1-2 is an average of 4342.75 g (1723.53 g to 5947.01 g), the average depth of break is 4.07 mm (2.658 mm to 5.318 mm), Comparative Example 1-1 The breaking strength of the average is 282.38g (337.49g to 207.87g), the average depth of break is 2.57mm (1.60mm to 3.21mm), and the breaking strength of Example 1 is 1592.79g (900.77g to 3032.44g), the average breaking depth is With an average of 4.50 mm (3.738 mm to 6.918 mm), it was confirmed that the fish paste had a softer texture than the commercially available seasoned squid, and a harder texture than the meat.

Example 2: Confirmation of drying efficiency of superheated steam heating process

In order to confirm the drying efficiency of the superheated steam heating process used in step (5) of the manufacturing method of the tender meat fibrous fish paste of Example 1, the change in weight of the sheet coated with the seasoning ingredient per drying time was measured.

In the superheated steam heating process (Example 2), superheated steam of 300°C to 400°C was used in the same manner as in Example 1. The drying of the seasoning component-coated sheet was carried out by maintaining the internal temperature of the oven of Example 2 at 180 to 210°C, and the dried seasoning component was applied using a hot air drying oven (Comparative Example 2) under the same temperature conditions. It was compared with the sheet and the results are shown in FIG. 5 below.

As can be seen in FIG. 5, when drying with superheated steam, it was confirmed that the time required to achieve the same drying amount compared to high-speed hot air drying, that is, until reaching the same weight, was shortened.

In addition, specifically, in order to check the drying efficiency at the same time, the drying time was set to 5 in an oven using superheated steam, an electric oven using air as a heat transfer medium (Comparative Example 2-1), and a gas oven (Comparative Example 2-2). In the same manner as in minutes, the drying rate of the sheet coated with the seasoning component was measured. The drying rate was calculated as 'evaporated moisture/initial weight * 100', and the results are shown in Table 3 and FIG. 6 .

(Confirmation of drying efficiency) division Example 2 Comparative Example 2-1 Comparative Example 2-2 heating method superheated steam oven electric oven gas oven Drying rate (5 minutes drying) 46.63% 31.51% 32.67%

As can be seen in Table 3 and Figure 6, when drying for 5 minutes, when the sheet coated with the seasoning component is dried with superheated steam, it can be confirmed that the drying rate is 1.5 times higher than that of the electric oven and the gas oven, and the drying rate is 50% or more. In order to achieve tuning, it was confirmed that it took 5 minutes for heating of the superheated steam, and more than 7.5 minutes for heating with electric and gas ovens.

Example 3: Confirmation of drying rate by sheet thickness

In order to check the drying efficiency for each pressed thickness of the sheet, in the step of (3) pressing the sheet of Example 1, the thickness of the fish cloth was compressed to 1.2 mm, 2.4 mm, and 3.6 mm, and then the drying rate of the sheet ( The amount of evaporated water/initial weight * 100) and the rate of decrease per minute were measured.

(Check the drying rate by sheet thickness) sheet thickness Drying rate (%) Drying rate per minute (%/min) 1.2mm 57.4 19.13 2.4mm 38.43 12.81 3.6mm 23.05 7.68

As can be seen in Table 4, when the sheet is thinly molded to 2.4 mm or less, the drying rate and the division drying rate increase. In addition, if the molding thickness is low, the width increases, and if the width increases, the number of fibers in the cutting direction increases.

Experimental Example 2: Confirmation of moisture content of fish bags

The moisture content of each seasoning of the fish paste prepared in Example 1 was measured. The water content and water activity were compared with the commercially available fish cake of Comparative Example 3 and the commercially available seasoned squid foam. At this time, the moisture content was measured using an infrared moisture meter.

(Check the moisture content of the fish bag) Kinds water activity Comparative Example 3 Commercially available fish cake with a moisture content of 70 to 80% by weight >0.95 1 commercially available seasoned squid with a moisture content of 13.02% by weight 0.48 2 commercially available seasoned squid bags with a moisture content of 14.56% by weight 0.62 Example 1 Plain taste (moisture content 26% by weight) 0.79 Peanut butter flavor (moisture content 28% by weight) 0.79 Garlic flavor (moisture content 23% by weight) 0.80 Spicy taste (moisture content 30% by weight) 0.86

As can be seen in Table 5, it was confirmed that the water activity of Example 1 was 0.79 to 0.86, which was lower than that of commercially available fish cakes and had higher water activity than those of commercially available seasoned squid.

Experimental Example 3: Confirmation of microbial stability of spores

The fish bags prepared in Example 1 were stored at room temperature (25 ℃, 35 ℃).

(microbial stability of fish spores) Fish Pot of Example 1 (hot water sterilization 95 ℃, 50 minutes) Sample Inspection Day (Sun) storage temperature Analysis note common bacteria coliform One (+1) spark 0 voice 0 voice 0 voice 2 (+5) 35℃ 0 voice 0 voice 0 voice 3 (+10) 35℃ 0 voice *Bacterial growth
Voice (+11) 0 voice 0 voice 4 (+20) 25℃ 0 voice 0 voice 0 voice 35℃ 0 voice 0 voice 0 voice 5 (+30) 35℃ 0 voice 0 voice 0 voice 6 (+45) 35℃ 0 voice 0 voice 0 voice 7 (+59) 25℃ 0 voice 0 voice 0 voice 35℃ 0 voice 0 voice 0 voice 8 (+76) 35℃ 0 voice 0 voice 0 voice 9 (+99) 35℃ 0 voice 0 voice 0 voice 10 (+120) 25℃ 0 voice 0 voice 0 voice

* Bacterial growth negative (+11): As a result of a bacterial growth test to check whether the product is sterile, the product has a long shelf life, so it cannot be shipped after 120 days of testing.

As can be seen in Table 6, it can be seen that the spores of Example 1 maintain microbial stability at 25°C for 4 months, and at 35°C for 99 days.

In particular, the spores of Example 1 have a water activity of 0.79 to 0.95, which is in the water activity range (>0.65) that cannot be distributed at room temperature, including dry-resistant fungi, but microorganisms at a level of 25 to 35 days through the above-described boiling water sterilization process. In addition to stability, it is judged that the level of microbial stability that can be distributed at room temperature is secured through improved microbial stability through superheated steam heating.

Experimental Example 4: Sensory evaluation

In order to confirm the sensory quality improvement effect of the fish paste of Example 1, it was compared and analyzed with commercially available seasoned squid (Hansung Enterprises, butter-grilled squid) (Comparative Example 1-2).

Specifically, the sensory evaluation was confirmed for the overall taste, texture, and appearance preference of the control group and the peanut butter flavor fish paste prepared in Example 1 for 46 sensory evaluation panelists.

(sensory evaluation result) overall taste preference organization symbol exterior sign Seasoned squid foam of Comparative Example 1-2 (Hansung Enterprise) 3.69 3.35 3.36 Fish Pots of Example 1 4.16 4.09 4.50

As can be seen in Table 7, compared to the control, the fishpo of Example 1 was 0.47 points higher in overall taste preference, 0.74 points in texture preference, and 1.14 points higher in appearance preference, indicating superior sensory quality.

Claims (13)

Preparing a tender meat sheet layer comprising a plurality of tender meat fibers; and
The method for producing a fish paste comprising the step of heating the tender meat sheet layer using superheated steam.
According to claim 1,
The tender meat sheet layer will have a thickness of 1 mm to 10 mm, a method of manufacturing fishpo.
According to claim 1,
The step of preparing the meat tenderizing sheet layer will include the step of compressing a plurality of tender meat fibers, a method of manufacturing fishpo
According to claim 1,
Prior to the step of heating using the superheated steam, sugar, salt, and a method of manufacturing a fishpothe comprising the step of applying a coating agent comprising at least one selected from fats and oils.
According to claim 1,
The step of heating using the superheated steam is to use the superheated steam of 300 ℃ to 400 ℃, the manufacturing method of the fishpo.
According to claim 1,
The method of producing a fishpo, comprising the step of sterilizing after the step of heating using the superheated steam.
For distribution at room temperature with a water activity of 0.65 to 0.95, including a plurality of tender meat fibers, fish bags.
8. The method of claim 7,
The fish fabric may include: a tender meat sheet layer comprising a plurality of tender meat fibers; And, including a coating layer for coating a part or all of the tender meat sheet layer.
9. The method of claim 8,
The tender meat sheet layer is formed by pressing a plurality of tender meat fibers, fishpo.
8. The method of claim 7,
The tender meat fibers are 120 mm wide and 4 mm thick fish cloth in a vertical section of 300 or more tender meat fibers.
8. The method of claim 7,
The fish bag has a breaking strength of 30 g or more per one soft meat fiber, fish bag.
8. The method of claim 7,
The fishpocket has a breaking strength of 500g to 3500g and a breaking depth of 3.5mm to 10mm.
8. The method of claim 7,
The tender meat fibrous fish spores are stored at room temperature for more than 1, 2, 3, or 4 months, and the number of general bacteria or E. coli is less than 10CFU/g, spores.

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