KR20200043631A - Fish paste with jerusalem artichoke(helianthus tuberosus l.) and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a fish cake using Helianthus tuberosus and a manufacturing method thereof. Specifically, the present invention relates to a fish cake using Helianthus tuberosus, and a manufacturing method thereof, which manufactures the fish cake by adding Helianthus tuberosus dough manufactured by mixing a Helianthus tuberosus powder and water to a fish cake dough, thereby improving taste, aroma, flavor, and texture of the fish cake, and having excellent consumer preference and health functionality by containing a large amount of various nutrients together with inulin, a representative active component of Helianthus tuberosus.

Description

Fish paste using pork potato and its manufacturing method {FISH PASTE WITH JERUSALEM ARTICHOKE (HELIANTHUS TUBEROSUS L.) AND MANUFACTURING METHOD THEREOF}

The present invention relates to a fish cake using pork potato and a method for manufacturing the same, specifically, by adding pork potato powder prepared by mixing pork potato powder and water to fish cake dough, to prepare fish cake, the taste, flavor, The present invention relates to a fish cake using pork potato having excellent consumer preference and health function, including a large amount of various nutrients together with inulin, which is a representative active ingredient of pork potato, with improved flavor and texture, and a method for manufacturing the same.

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), which is used to manufacture fish paste, was first developed in Japan in 1960 to compensate for the shortage 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.)

Pork Potato (Helianthus thberosus L.) is a plant grown worldwide in Europe, North America, and Asia, and is also called Potato Potato and Buttercup in Korea (Takeuchi J, Nagashima T. (2011). Preparation of dried chips form Jerusalem artichoke (Helianthus tuberosus) tubers and analysis of their functional properties.Food Chem., 122: pp.922-926., Bach V. Kidmose U. Kjeldsen GB, Edelenbos M. (2012) .Effects of harvest time and variety tubers. Food Chem 133: pp. 82-89., Pan L. Sinden MR, Kennedy AH. Chai HB, Waston LE, Graham TL, Kinghorn AD. (2009) .Bioactive constituents of Helianthus tuberosus (Jerusalem artichoke) .Phytochemistry Letters 2: pp.15-18.).

Pork potato consists of 81% moisture, 15% carbohydrates, 1 ~ 2% protein, lipids and ash. Carbohydrates in pig potatoes mostly consist of fructose polymer inulin, which accounts for about 75% of dry weight (Shin SS, Kwon SJ, Go DH, Han JJ. (2012). Extraction and analysis of inulin from jerusalem artichoke. Food Science and Industry. 45 (4) pp. 50-58.).

Pork potato is the main active ingredient, and inulin is a colloidal form of tuber root, thistle root, chicory, and pig potato of the dahlia, a plant belonging to the family Asteraceae (Lee EH and Kang SM. (2007). Effects of a Combined Diet of Jerusalem Artichoke's Inulin, Lotus Leaf and Herb Extracts in Obestiy-induced White Rat with Fat Diet J. Korean Soc.Appl.Biol. Chem., 50 (4), pp.295-303.).

The edible part of the pig potato is a tuber, which is used as a raw material for animal feed and alcohol fermentation, and has antipyretic effect as a medicine. Unlike the potato, which is mostly starch, it has inulin as a component, so it also contains fructooligosaccharides and polyphenols, making it a popular low-calorie food material. In addition, fructan contained in pig potato is a dietary fiber that is not degraded by digestive enzymes, and by-products have been reported to activate the intestine in the large intestine and improve the intestinal flora by beneficial bifidobacteria (Park SO and Park). BS. (2012) .Effets of dietary inuloprebiotics on egg pro-duction and on the microbial ecology and blood lipid proflid profile of laying hens.J. Life Sic. 7: pp.880-888.). In addition, it is known to help reduce serum cholesterol, increase blood sugar after eating, and indigestive properties, inulin is involved in carbohydrate metabolism, affecting digestive absorption, satiety, and calorie density, helping to reduce weight (Guggisberg D, Cuthert- Steven J, Piccinali P, Butikofer U and Eber-hard P. (2009) .Rheological, microstructural and sensory characterization of and whole milk set youghurt as influeced by inulin addi-tion Int, Dairy J. 19: pp.107-115. ), Inulin is known to have an especially anti-diabetic effect.

Korean Registered Patent No. 10-1766526 discloses a fermented pig potato fermented using inulinase-producing yeast and a method for manufacturing the same.

Korean Registered Patent No. 10-1896012 can use high ramie leaf powder to produce high calcium fish cake and fish cake noodles with high functionality and palatability, while showing high functional properties by containing a large amount of various active ingredients of ramie leaf. Disclosed is a fish paste composition.

Korean Registered Patent No. 10-1090629 discloses a fish cake and a method for manufacturing the fish cake produced by adding fish meal, one of seaweeds rich in dietary fiber and various minerals, to the fish cake.

As described above, research is being conducted on swine potato containing natural diabetic substances, and recently, various uses such as tea, juice, fermented liquor using pig potato as well as pharmaceutical compositions and functional food using active ingredients of pig potato and Research has been attempted, but the technology has not been actively disclosed or commercialized. In particular, there is no technical content and product related to the production of fish cakes using pork potatoes, so research is needed.

Korean Registered Patent No. 10-1766526 (2017.08.02.) Korean Registered Patent No. 10-1896012 (2018.08.31.) Korean Registered Patent No. 10-1090629 (2011.11.30.)

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

Pork potato powder prepared by mixing pork potato powder and water is added to fish cake dough to produce fish cake, using pork potato that has the advantage of improving consumer preference by improving taste, aroma, flavor, and texture of fish cake It is an object to provide a fish cake and its manufacturing method.

In addition, another object of the present invention is to provide a fish cake using pork potato and a method of manufacturing the pork potato, which has an advantage of improving health functional properties, including a large amount of various nutrients including inulin, a representative active ingredient of pork potato.

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 and pork potato water in the first kneaded water prepared in the first mixing and kneading step and kneading for 3 to 7 minutes; A third kneading step of adding carrots and green onions to the second kneaded water prepared in the second mixing and 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 producing fish cakes by removing oil after the oil treatment of the fish cake dough molded in the molding step, to provide a method of manufacturing fish cakes using pork potatoes.

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 and 40 to 60 parts by weight of pork potato water are added and mixed with respect to 100 parts by weight of fish meat pulverized material. Can be done with

In the present invention, the pig potato used in the second kneading step is mixed and stirred 10 to 20 parts by weight of pig potato powder with respect to 100 parts by weight of water at room temperature, and allowed to stand at a temperature of 5 to 15 ° C for 10 to 15 hours. It can be characterized by being manufactured.

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 pork potato, characterized in that produced by the above method.

Fish cake using pork potato and its manufacturing method according to an embodiment of the present invention are prepared by mixing pork potato powder and water and adding pork potato water to fish cake dough to prepare fish cake, thereby improving the taste, flavor and texture of fish cake In addition to the improvement of the back, it has the advantage of being able to have excellent consumer preference and health function by incorporating a large amount of various nutrients together with inulin, which is a representative active ingredient of pig potato.

1 is a flow chart showing a method of manufacturing fish cakes using pork potatoes 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 pork potatoes and a method for manufacturing the same, and a method for manufacturing fish cake using pork potatoes according to the present invention comprises a fish meat crushing step, a first kneading step, a second kneading step, a third kneading step, a molding step and It may include a fish cake manufacturing step.

Hereinafter, a method for producing fish cake using pork potato according to an embodiment of the present invention will be described in detail. Fish paste using pork potatoes according to an embodiment of the present invention can be more clearly understood by the manufacturing method described below.

1 is a flow chart showing a method of manufacturing fish cakes using pork potatoes 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 and proper saltiness of fish cakes, and xylose and enzymatic treatment stevia provide sweetness of fish cakes, so these materials are appropriate It is possible to harmonize the saltiness and sweetness of fish cakes 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. Accordingly, there is a problem that the fish cake dough is not properly formed due to the hardening of the protein and denatured, 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 this.

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, by mixing potato starch, tapioca starch and pork potato water in the first dough prepared in the first dough step, kneading for 3 to 7 minutes, a second dough step for preparing a second fish paste dough can be performed. Yes (S ₃₀₀ ).

According to one embodiment of the present invention, in the second kneading step, after adding 10 to 20 parts by weight of potato starch, 10 to 20 parts by weight of tapioca starch, and 40 to 60 parts by weight of pork potato It can be characterized by mixing.

Potato starch, tapioca starch, and pork potato are starch ingredients of these ingredients, which serve as thickeners for fish cake dough, allowing the fish cake dough to clump well to form a proper texture of fish cake. In particular, pig potato water can not only serve as a thickener for pig potato starch, but also give the fish potato the taste, aroma, and flavor, and improve the texture of fish cakes, along with various active ingredients including inulin, which is a representative active ingredient of pork potato. It also has the advantage of being able to satisfy both nutritional and functional aspects with sensory palatability by also containing nutrients in fish paste.

Potato starch, tapioca starch, and pork potato can be added to 10 to 20 parts by weight of potato starch, 10 to 20 parts by weight of tapioca starch, and 40 to 60 parts by weight of pork potato, with respect to 100 parts by weight of fish meat crushed material. , When the added content of tapioca starch and pork potato is less than the limited content, there is a problem that the stickiness of the fish cake dough may be insufficient and the fish cake texture may be reduced, and potato starch, tapioca starch and pork potato When the added content exceeds the limited content, when added to the fish cake dough, there is a problem that the stickiness of the fish cake dough is excessive and the fish cake dough is softened, making it difficult to mold fish cakes and also deteriorating the chewy and soft texture of the fish cake.

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 pig potato water used in the second kneading step is mixed and stirred 10 to 20 parts by weight of pork potato powder with respect to 100 parts by weight of water at room temperature, at a temperature of 5 to 15 ° C. It may be characterized in that it is prepared by standing for 10 to 15 hours.

When 10 to 20 parts by weight of pig potato powder is mixed with respect to 100 parts by weight of water at room temperature, when the pig potato is prepared, extraction of the active ingredient of the pig potato is easier, and the unique characteristics of the pig potato can lower the taste of fish cake. Taste and odor can be removed, and when manufactured with fish cake, the taste of fish cake can be enhanced by not disturbing the soft and chewy texture of the fish cake. At this time, the pig potato powder may be prepared by grinding to a particle size of 90 to 110㎛.

Therefore, in the second kneading step, 10 to 20 parts by weight of potato starch, 10 to 20 parts by weight of tapioca starch, and 100 parts by weight of water at room temperature relative to 100 parts by weight of fish meat pulverized in the first kneaded water prepared in the first kneading step About 10 to 20 parts by weight of pork potato powder, mix and stir, stand at a temperature of 5 to 15 ° C. for 10 to 15 hours, add 40 to 60 parts by weight of pork potato water prepared, mix and knead for 3 to 7 minutes 2 It is most preferable to prepare the tea fish cake dough.

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 reduced, 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 continuous oil bath device composed of two steps, and then the conveyor is moved to a 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 molding step is first-treated at 140 to 160 ° C for 30 to 60 seconds, and then second-oil treatment at 130 to 150 ° C for 100 to 150 seconds to produce fish cake. 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

Fish cakes of Examples 1 to 5 were prepared according to one embodiment of the present invention, and prepared according to one embodiment of the present invention, with the conditions of the present invention limiting the content of pork potatoes added to the secondary fish paste dough Fish cakes of Comparative Examples 1 to 6 in which fish cakes were prepared by adding differently were prepared, and fish cakes of Comparative Example 7 to which only water (purified water) was added were prepared.

Fish pastes of Examples 1 to 5 and fish pastes of Comparative Examples 1 to 7 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 pork potatoes are mixed in 1st kneaded water for 100 kg of fish meat pulverized and kneaded for 5 minutes to prepare 2nd kneaded water. At this time, the pig potato water is prepared by mixing and stirring 12.5 kg of pork potato powder with 100 kg of water at room temperature, and then standing at a temperature of 10 ° C. for 12 hours.

The amount of pig potatoes added is shown in Table 1 below.

Fish meat powder (㎏) Pork Potato (㎏) Example 1 100 56.25 Example 2 100 40 Example 3 100 50 Example 4 100 55 Example 5 100 60 Comparative Example 1 100 10 Comparative Example 2 100 20 Comparative Example 3 100 30 Comparative Example 4 100 70 Comparative Example 5 100 80 Comparative Example 6 100 100 Comparative Example 7 100 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 paste manufacturing step : After the oil bath is treated for 40 seconds in the primary oil bath at 150 ℃, the 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, the fish pastes of Examples 1 to 5 were prepared according to one embodiment of the present invention, and were prepared so that the added amount of the pork potato added in the second kneading step was suitable for the amount defined in the present invention. .

On the other hand, the amount of pork potatoes added in the second secondary kneading step of Comparative Examples 1 to 3 was prepared to be added more than the amount defined in the present invention, and in the second secondary kneading step of Comparative Examples 4 to 6 The amount of pig potato added is prepared to be added excessively than the amount defined in the present invention. In addition, the old fish of Comparative Example 7 was prepared by adding water (purified water) instead of pork.

[Sensory test results]

Sensory evaluation was performed on the fish cakes of Examples 1 to 5 and the fish cakes of Comparative Examples 1 to 7.

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 5 and the fish cakes of Comparative Examples 1 to 7, and taste, flavor, color, 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 9.3 9.2 9.4 9.3 9.3 Example 2 9.2 9.2 9.1 9.2 9.1 9.2 Example 3 9.1 9.1 9.0 9.1 9.0 9.1 Example 4 9.1 9.2 9.1 9.1 9.1 9.1 Example 5 9.0 9.1 9.0 9.1 9.0 9.0 Comparative Example 1 7.2 7.3 8.0 7.3 6.8 7.3 Comparative Example 2 7.3 7.4 8.0 7.5 7.1 7.5 Comparative Example 3 7.8 7.9 7.8 7.0 7.9 7.7 Comparative Example 4 7.7 7.8 7.7 7.9 7.8 7.8 Comparative Example 5 6.7 7.4 7.8 7.1 6.4 7.1 Comparative Example 6 6.3 6.8 7.8 6.5 5.6 6.6 Comparative Example 7 8.8 8.8 8.5 8.6 8.5 8.6

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

The above Table 2 is Comparative Examples 1 to 1 prepared by setting the amount of the fish paste of the fish paste of Examples 1 to 5 prepared in accordance with one embodiment of the present invention and the pig potato added in the second kneading step different from the conditions defined in the present invention. As a result of the sensory test for fish cakes of 7, the overall taste of fish pastes of Examples 1 to 5 prepared according to one embodiment of the present invention was also excellent.

As shown in Table 2, the fish paste of Examples 1 to 5 prepared according to one embodiment of the present invention was added by adding pork potato powder prepared by mixing pork potato powder and water in the second fish cake dough step. By manufacturing, the taste, aroma, flavor, and texture of fish cakes are enhanced with starch ingredients in pork potatoes, and there is an advantage that various nutritional ingredients including inulin, the main active ingredient of pork potatoes, are contained in fish cakes. And overall preferences such as texture were also evaluated as excellent.

On the other hand, to prepare a fish cake according to one embodiment of the present invention, the fish paste of Comparative Examples 1 to 3 prepared so that the pork potato added in the second fish cake kneading step is added in an amount less than the amount defined in the present invention, In the fish cake finally produced because the content of the pork potato is too low, the savory taste is improved due to the inclusion of the pork potato, and the water content of the fish cake is low, making the fish cake somewhat stiff and puffy, thus the fish cake of the comparative example. It was evaluated that the consumer preference for taste, flavor, flavor, and texture was insufficient.

In addition, a fish cake according to an embodiment of the present invention is prepared, but the pig potatoes added in the second fish cake kneading step are prepared so as to be added excessively than the amount defined in the present invention. As the potato content increases, the taste, aroma and flavor of the fish cake decreases due to the unique taste and aroma of pork potato, and the dough of the fish cake is stiffened due to excessive moisture content, so that it does not form elasticity and chewyness, which is relatively more than the fish cake of the embodiment. It was evaluated as lacking consumer preference for taste, aroma, flavor and texture.

In addition, the fish paste according to an embodiment of the present invention is prepared, but the fish paste of Comparative Example 7 prepared by adding water instead of the pork potato water added in the second fish cake kneading step is not added. It was evaluated that the chewy texture was somewhat reduced, and the consumer preference for taste, aroma, flavor, and texture was relatively lower than that of the example fish cake.

In conclusion, through the results of the sensory test, the pig potatoes prepared by mixing pig potato powder and water in a second, fish paste dough stage prepared according to one embodiment of the present invention are mixed at a specific ratio. After kneading, the fish paste is prepared, so that various nutrients including the active ingredient of the pork potato are included in the fish cake, and the pork potato water makes it easier to form fish cake dough and improve the elasticity of the fish cake, making it savory and soft. It was confirmed that chewy fish cake can be produced, which has the advantage of enhancing the taste, aroma, flavor and texture of 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 of mixing the potato starch, tapioca starch and pork potato water with the first kneaded water prepared in the first kneading step and kneading for 3 to 7 minutes to prepare a second fish paste 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 pork potatoes, characterized in that it comprises; 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 pork potato, 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, gluconodelta 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 mixed, and then the method for producing fish cakes using pork potatoes. 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 and 40 to 60 parts by weight of pork potato, and mixed with 100 parts by weight of fish meat powder, and then mixing them with pork potato. The method according to claim 1,
Pork potato used in the second kneading step,
10 to 20 parts by weight of pork potato powder with respect to 100 parts by weight of water at room temperature, and stirred and stirred for 10 to 15 hours at a temperature of 5 to 15 ° C to prepare fish paste using pork potatoes. The method according to claim 1,
In the third kneading step,
Method for producing fish cake using pork potato, 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,
A method of manufacturing fish cakes using pork potato, characterized in that 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. Fish paste using pork potato, characterized in that produced by the method of any one of claims 1 to 7.

Images