KR20060086912A - The fish paste noodle in which the long-term storage is possible and the manufacturing method - Google Patents
The fish paste noodle in which the long-term storage is possible and the manufacturing method Download PDFInfo
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- KR20060086912A KR20060086912A KR1020060063222A KR20060063222A KR20060086912A KR 20060086912 A KR20060086912 A KR 20060086912A KR 1020060063222 A KR1020060063222 A KR 1020060063222A KR 20060063222 A KR20060063222 A KR 20060063222A KR 20060086912 A KR20060086912 A KR 20060086912A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Noodles (AREA)
Abstract
본 발명은 어묵을 주원료로 하여 제조되는 장기간 보관이 가능한 어묵국수 및 그 제조방법에 관한 것으로, 상세하게는 연육 50 내지 80중량%, 쌀가루, 찹쌀가루 또는 이들의 혼합가루인 곡분류 5 내지 20중량%, 소맥분 15 내지 35중량%, 정제염 2 내지 4 중량%을 혼합하여 국수제조용 혼합분말을 준비하는 혼합분말 교반공정과; 상기 국수제조용 혼합분말에 일정량의 물을 첨가하여 반죽하고 숙성시켜 반죽물을 제조하는 반죽물 제조공정과; 상기 반죽물을 제면기를 이용하여 가늘고 긴 형태의 국수 면발로 뽑아내는 제면공정과; 상기 면발을 150 내지 180℃의 고온의 식용기름에 튀겨 면발 내의 수분을 배출시켜 수분함량을 10%이하로 유지시키는 튀김공정과; 상기 튀겨진 어묵 면발의 표면에 묻혀진 식용기름을 제거한 후 건조시키는 건조공정; 및 상기 공정에서 건조된 면을 일정한 길이로 자른 다음 선별하여 포장하는 포장공정;을 포함하여 이루어지는 것을 특징으로 하는 것으로서, 신선한 연육과 쌀, 찹쌀 등을 이용하여 국수를 생산함으로써 면의 다양화에 의한 새로운 수요를 창조하고, 어묵에 포함된 고단백질, 비타민, 미네랄과 같은 영양분이 풍부하게 함유되어 있어 면의 영양가를 높이고, 장기간으로 보존할 수 있는 효과가 있다.The present invention relates to a fish cake noodle that can be stored for a long time manufactured using the fish cake as a main raw material and a method for producing the same, in detail, 50 to 80% by weight, grain flour 5 to 20 weight of rice flour, glutinous rice flour or mixed powder thereof A mixed powder stirring step of preparing a mixed powder for noodle production by mixing%, wheat flour 15 to 35% by weight and refined salt 2 to 4% by weight; Kneading the dough production process for producing a dough by kneading by adding a predetermined amount of water to the mixed noodles for producing noodles; A noodle-making process for extracting the dough into a thin noodle noodle with a noodle-making machine; A frying step of frying the noodle to 150 ° C. to 180 ° C. edible oil to discharge moisture from the noodle to maintain the moisture content of 10% or less; A drying step of removing and then drying the edible oil buried on the surface of the fried fish cake noodle; And a packaging step of cutting the dried noodles in a predetermined length and then sorting and packaging the dried noodles in the process, by producing noodles using fresh meat and rice, glutinous rice, etc. It creates new demand, and is rich in nutrients such as high protein, vitamins and minerals contained in fish paste, which increases the nutritional value of noodles and preserves them for a long time.
어묵, 국수, 쌀, 압출, 찹쌀, 제면 Fish paste, noodles, rice, extrusion, glutinous rice, noodles
Description
도 1은 종래의 어묵국수의 제조공정도1 is a manufacturing process of the conventional fish cake noodles
도 2는 본 발명에 따른 장기간 보관이 가능한 어묵국수의 제조공정도Figure 2 is a manufacturing process of the fish cake noodles that can be stored for a long time according to the present invention
*도면의 주요부분에 관한 부호의 설명** Explanation of symbols on main parts of drawings *
S100. 혼합분말 교반공정 S200. 반죽물 제조공정S100. Mixed powder stirring process S200. Dough Manufacturing Process
S300. 제면공정 S400. 튀김공정S300. Noodle making process S400. Frying Process
S500. 건조공정 S600. 포장공정 S500. Drying process S600. Packaging process
본 발명은 어묵을 주원료로 하여 제조되는 장기간 보관이 가능한 어묵국수 및 그 제조방법에 관한 것으로, 보다 상세하게는 어묵의 함량을 50~80%로 하여 상온에서 장기간 보관할 수 있는 어묵국수 및 그 제조방법에 관한 것이다. The present invention relates to a fish cake noodle that can be stored for a long time manufactured by using the fish cake as a main ingredient, and more particularly, to a fish cake noodle that can be stored at room temperature for a long time at a content of 50 to 80%. It is about.
일반적으로 국수는 밀가루, 전분, 메밀가루, 쌀가루 등의 분말을 반죽하고 압출공으로 압출하여 제조되는데, 반죽할 때 곡물성분에서 생성되는 글루텐의 점성과 탄성에 의하여 조리 후에도 국수 고유의 형태를 유지하게 된다.In general, noodles are prepared by kneading powder such as flour, starch, buckwheat flour, and rice flour and extruding them with an extrusion hole. .
이러한 종래의 국수는 소맥분을 주원료로 하여 만들어졌기 때문에 탄수화물은 다량 섭취할 수 있으나 단백질은 충분히 섭취할 수가 없었다. 따라서, 양질의 단백질을 충분히 섭취하기 위해서는 수산식품을 많이 섭취하는 것이 경제적이며, 또한 수산식품의 단백질은 동물성 단백질보다도 건강에 좋다고 알려져 있다.Since the conventional noodles are made of wheat flour as a main raw material, carbohydrates can be ingested in large quantities, but protein cannot be sufficiently ingested. Therefore, in order to fully consume high quality protein, it is economical to consume a lot of fish food, and it is known that protein of fish food is healthier than animal protein.
연육을 이용한 식품으로는 어묵, 연육소세지, 연육햄 등이 있으나 연육은 점착성이 약하여 국수형태로 만들기 힘들어서, 지금까지 연육은 주로 어묵의 형태로 이용되었고, 연육을 이용한 국수제품은 상업화되어 있지 못한 실정이었다.The foods that use meat are fish paste, sausage sausage, and ham, but the meat is weak and sticky, making it difficult to make noodles. So far, the meat is mainly used in the form of fish paste. Noodle products using meat are not commercialized. It was.
최근에는 명태, 대구, 돔과 같은 생선류를 주원료로 하여 어묵을 만들고, 만들어진 어묵을 세절공정에서 일정한 두께와 폭을 갖도록 국수형태로 세절하는 공정을 통하여 어묵을 국수로 느낄 수 있도록 하는 국수형 어묵이 개시되어 있다.Recently, the fish paste is made from fish such as pollack, cod, and dome as the main ingredients, and the noodle-type fish cake that makes the fish cake feel like noodles through the process of slicing the fish cake in the form of noodles to have a certain thickness and width in the cutting process. Is disclosed.
특허출원공보 제89-001094호의 즉석 어묵국수의 제조방법에 따르면 연육 70-80중량부, 전분 10-15중량부, 소맥분 4-8중량부, 식염, 조리료 등의 첨가물 2-8중량부를 혼합하여 곱게 갈아주고, 이것을 판어묵으로 성형하고, 170-180℃에서 유탕처리한 다음 냉각시켜 절단하여 국수로 성형하는 공정으로 제조된다. 이와 같이 하여 만들어진 어묵국수를 용기에 담아 자외선 살균하고 밀봉, 포장한다.According to the method for preparing instant fish paste noodles in Korean Patent Application Publication No. 89-001094, 70-80 parts by weight of meat, 10-15 parts by weight of starch, 4-8 parts by weight of wheat flour, 2-8 parts by weight of additives such as salt and cooking ingredients are mixed. Grind it finely, shape it into plate fish paste, melt it at 170-180 ° C, cool it, cut it, and prepare it into noodles. The fish paste noodles made in this way are put in a container, UV sterilized, sealed and packaged.
그리고, 특허출원번호 제10-2003-32537호의 칼국수형 어묵에서도 명태, 대구, 돔과 같은 생선류를 주원료로 하여 어묵을 만들고 만들어진 어묵을 세절과정에서 일정한 두께와 폭을 갖도록 칼국수형으로 세절하는 과정을 통하여 비린내를 없애고 어묵 맛을 칼국수로 느낄 수 있도록 제조된 칼국수형 어묵이 개시되어 있다.Also, in the kalguksu fish cake of Korean Patent Application No. 10-2003-32537, the process of slicing the fish cake made with fish such as pollock, codfish and dome as the main raw materials and cutting it into kalguksu type to have a certain thickness and width in the sesame process. Kalguksu-type fish cakes are prepared so as to get rid of fishy smell and feel the taste of fish cake with kalguksu.
이와 같이, 종래의 즉석 어묵국수의 제조방법이나 칼국수형 어묵은 도 1에 도시된 바와 같이 고기갈이 과정(S10) -> 배합과정(S20) -> 성형과정(S30) -> 튀김과정(S40) -> 세절과정(S50) -> 포장과정(S60) -> 강제냉각 또는 동결과정(S70)을 거쳐서 생산된다.As described above, a conventional method of preparing instant fish cake noodles or kalguksu fish cakes is a meat grinding process (S10)-> compounding process (S20)-> molding process (S30)-> frying process (S40) as shown in FIG. )-> It is produced through the cutting process (S50)-> packing process (S60)-> forced cooling or freezing process (S70).
그러나, 상기한 종래의 즉석 어묵국수 제조방법이나 칼국수형 어묵은 일반적인 어묵을 원통형이나 넓은 판 형태로 유탕처리한 후에 어묵을 잘게 썰어서 국수형태로 만드는 것으로, 이와 같은 어묵국수는 주로 밀가루만을 혼합하여 제조함으로써 그 점성이 떨어져서 세절공정시 국수 면대와 같이 가늘고 길게 늘여 뽑을 수 없는 문제점이 있었다.However, the conventional instant fish cake noodle production method or kalguksu fish cake is a general fish paste in the form of a cylindrical or wide plate and then chopped fish cake finely to make a noodle form, such fish cake noodle is mainly prepared by mixing only flour As a result, the viscosity was reduced, and there was a problem in that the thin and long lengths of the noodle soup could not be extracted.
또한, 어묵을 튀긴 후에 국수 면발 형태로 절단하므로 튀기는 과정에서 어묵의 표면에 존재하는 수분은 배출되나 어묵의 내부에 존재하는 수분은 배출되지 못하여 세절되더라도 어묵 면발 내에는 수분함량이 10% 이상 존재하게 되어 장기간 보관이 어려운 문제점이 있었다. 즉, 어묵을 손으로 눌러보았을 때 탄력이 약간 있는 상태가 수분함량이 35 ~ 40%가 된다. 따라서, 종래의 어묵국수나 칼국수형 어묵은 수분에 의한 미생물의 번식으로 상온에서는 1주일 이상 보존하기가 어려우며, 이러한 문제점으로 칼국수, 소바, 우동과 같은 생면의 형태로 생산되어 냉각이나 동결에 의해서만 보관·판매가 가능한 한계가 있는 것이었다.In addition, since the fish paste is cut into noodle noodles after frying, the water present on the surface of the fish cake is discharged, but the water present inside the fish cake is not discharged. There has been a problem that is difficult to store for a long time. That is, when the fish paste is pressed by hand, the elasticity is slightly 35% to 40%. Therefore, conventional fish paste noodles or kalguksu fish paste is difficult to preserve at room temperature for more than one week due to the propagation of microorganisms by moisture, and these problems are produced in the form of raw noodles such as kalguksu, soba, udon, and stored only by cooling or freezing. • There was a limit to the sale.
따라서, 본 발명은 상기와 같은 문제점을 해결하기 위하여 안출된 것으로서, 연육과 찹쌀 등의 곡분류를 혼합하여 반죽을 제조함과 동시에 국수형태로 제면기로 뽑아내어 짧은 시간에 튀김으로써 면발 내의 수분함량을 떨어뜨려 건조면의 형태로 장기간 보관할 수 있는 어묵국수 및 그 제조방법을 제공하는 것을 목적으로 한다. Therefore, the present invention was devised to solve the above problems, by preparing a dough by mixing grains such as meat and glutinous rice and at the same time to extract the noodles in noodle-type noodle making machine to fry in a short time to the moisture content in the noodle It is an object of the present invention to provide a fish cake noodle and a method of manufacturing the same, which can be dropped and stored for a long time in the form of dried noodles.
상기한 목적을 달성하기 위하여 본 발명의 바람직한 일 실시예에 따른 장기간 보관이 가능한 어묵국수 및 그 제조방법은, 연육 50 내지 80중량%, 쌀가루, 찹쌀가루 또는 이들의 혼합가루인 곡분류 5 내지 20중량%, 소맥분 15 내지 35중량%, 정제염 2 내지 4 중량%을 혼합하여 국수제조용 혼합분말을 준비하는 혼합분말 교반공정과; 상기 국수제조용 혼합분말에 일정량의 물을 첨가하여 반죽하고 숙성시켜 반죽물을 제조하는 반죽물 제조공정과; 상기 반죽물을 제면기를 이용하여 가늘고 긴 형태의 국수 면발로 뽑아내는 제면공정과; 상기 면발을 150 내지 180℃의 고온의 식용기름에 튀겨 면발 내의 수분을 배출시켜 수분함량을 10%이하로 유지시키는 튀김공정과; 상기 튀겨진 어묵 면발의 표면에 묻혀진 식용기름을 제거한 후 건조시키는 건조공정; 및 상기 공정에서 건조된 면을 일정한 길이로 자른 다음 선별하여 포장하는 포장공정;을 포함하여 이루어지는 것을 특징으로 한다.In order to achieve the above object, the fish cake noodles which can be stored for a long time according to a preferred embodiment of the present invention and a method of manufacturing the same, may be 50 to 80% by weight, rice flour, glutinous rice flour or mixed flour thereof 5 to 20 A mixed powder stirring step of preparing a mixed powder for preparing noodles by mixing the wt%, 15 to 35 wt% of wheat flour, and 2 to 4 wt% of refined salt; Kneading the dough production process for producing a dough by kneading by adding a predetermined amount of water to the mixed noodles for producing noodles; A noodle-making process for extracting the dough into a thin noodle noodle with a noodle-making machine; A frying step of frying the noodle to 150 ° C. to 180 ° C. edible oil to discharge moisture from the noodle to maintain the moisture content of 10% or less; A drying step of removing and then drying the edible oil buried on the surface of the fried fish cake noodle; And a packaging step of cutting the dried side to a predetermined length and then sorting and packaging the dried surface in the process.
그리고, 바람직하게 상기 반죽물 제조공정은, 상기 혼합분말 교반공정에서 제조된 국수제조용 혼합분말의 중량비로 8:2의 비율로 물을 혼합하여 반죽하는 것이 바람직하다.And, preferably, the dough production process, it is preferable to knead by mixing the water in a ratio of 8: 2 in the weight ratio of the mixed powder for noodle production prepared in the mixed powder stirring step.
그리고, 바람직하게 상기 건조공정은, 상온 15 내지 25℃로 18 내지 20시간 건조시키는 것이 바람직하다.Preferably, the drying step is performed at room temperature of 15 to 25 ° C. for 18 to 20 hours.
또한, 본 발명의 바람직한 다른 실시예에 따른 장기간 보관이 가능한 어묵국수 및 그 제조방법은 카레, 야채, 해산물, 견과류 및 한약재로 이루어지는 군으로 부터 1 종 이상 선택되는 부가재료 5 내지 10 중량%를 더 포함하여 이루어지는 것을 특징으로 한다.In addition, fish cake noodles which can be stored for a long time according to another preferred embodiment of the present invention and its manufacturing method further 5 to 10% by weight of additional ingredients selected from the group consisting of curry, vegetables, seafood, nuts and herbal medicines It is characterized by comprising.
또한, 본 발명은 상기의 방법으로 제조되는 어묵국수를 특징으로 한다.In addition, the present invention is characterized by a fish cake noodles prepared by the above method.
이하, 본 발명을 첨부된 도면에 의하여 상세히 설명하면 다음과 같다.Hereinafter, described in detail by the accompanying drawings of the present invention.
본 발명에 따른 어묵국수의 주성분인 연육은 도미살, 대구살, 꽁치살, 명태살, 갈치살 등의 모든 생선살을 사용할 수 있다. As the main ingredient of the fish cake noodle according to the present invention, all kinds of fish meat such as sea bream, cod meat, saury, pollack, and cutlass meat may be used.
본 발명에서 연육의 바람직한 함량은 50 내지 80 중량%인데, 50 중량% 미만이면 맛이 없고, 조직이 푸석해 질 수 있으며, 80 중량%를 초과하는 경우는 조직이 너무 연해 면발 형태의 조리나 가공하는 것이 곤란하다. 연육을 각각 세척한 다음, 분쇄기로 50 ~ 70 메쉬(mesh)로 분쇄한다.In the present invention, the preferred content of the meat is 50 to 80% by weight, if less than 50% by weight is tasteless, tissue may be crumb, when the amount exceeds 80% by weight too soft tissue cooking or processing It is difficult to do The meat is then washed separately and then crushed into 50-70 mesh with a grinder.
또한, 국수면발은 겔화 과정을 통하여 제조되는데, 쌀, 찹쌀 또는 이들의 혼합가루인 곡분류를 채택한다. 본 발명에서 채택할 수 있는 곡분류의 종류로는 특별히 제한하지 않지만, 쌀가루, 찹쌀가루, 보리가루, 메밀가루 등 면류로 제조할 수 있는 곡분을 모두 사용할 수 있고, 2 종류 이상의 곡분을 혼합하여 사용할 수도 있다. 상기 곡분류의 바람직한 함량은 5 내지 20 중량%인데, 5 중량% 미만이면 겔화가 어렵고, 20 중량%를 초과하는 경우에는 노화가 빨리 일어나 쉽게 딱딱해지는 경향이 있다. 상기 곡분류는 80 ~ 100 메쉬(mesh) 정도로 분쇄한다.In addition, noodle noodle is prepared through the gelation process, it adopts a grain classification that is rice, glutinous rice or mixed powder thereof. There is no particular limitation on the type of grains that can be adopted in the present invention, but all of flours that can be prepared with noodles such as rice flour, glutinous rice flour, barley flour, buckwheat flour can be used, and two or more kinds of grain flour can be mixed and used. It may be. The amount of the grains is preferably 5 to 20% by weight, but less than 5% by weight is difficult to gel, and when it exceeds 20% by weight, aging occurs quickly and tends to be hard. The grain classification is pulverized about 80 ~ 100 mesh (mesh).
그리고, 소맥분 즉, 밀가루는 양호한 매끄러움, 점탄성, 식감 및 끊인 후 면조직 유지성을 위해 15 ~ 35중량%가 첨가되는 것이 바람직하며, 20 ~ 30중량%가 더욱 바람직하다.In addition, the wheat flour, that is, wheat flour, preferably 15 to 35% by weight is added, and 20 to 30% by weight is more preferable for good smoothness, viscoelasticity, texture, and surface tissue retention.
또한, 본 발명의 어묵의 점착성, 색깔 및 보수성, 맛을 위하여 첨가되는 정제염은 2 내지 4 중량%으로 첨가하는 것이 바람직하다. 정제염의 첨가량이 4 중량%보다 많으면, 반죽·감압하에서 압출하여 어묵국수 면대를 형성하는 제면공정에서 양호한 매끄러움, 점탄성 또는 끊인 후 면조직 유지성을 나타내지 못한다. 또한 정제염의 첨가량이 2 중량% 이하의 비율로 첨가하여 어묵국수를 제조하는 경우, 맛이 비리거나 간이 맞지 않아 싱거운 문제가 있다. In addition, the tablet salt added for the stickiness, color and water retention, taste of the fish paste of the present invention is preferably added in 2 to 4% by weight. If the added amount of the refined salt is more than 4% by weight, it may not exhibit good smoothness, viscoelasticity or surface tissue retention after the extrusion process under the dough and reduced pressure to form the noodle soup noodles. In addition, when the amount of the refined salt is added in a ratio of 2% by weight or less to prepare the fish paste noodles, there is a problem that the taste is not empty or not so sweet.
그리고, 기타 첨가제로 조미료 1 내지 2 중량%, 복합 인산염 0.12 중량%, 사카린 나트륨 0.001 중량%가 더 포함하여 혼합될 수 있다.And, other additives may be mixed 1 to 2% by weight, 0.12% by weight of complex phosphate, 0.001% by weight of saccharin sodium.
이하, 본 발명의 실시예에 의한 어묵국수의 제조방법을 가공순서에 따라 상세히 설명하면 다음과 같다. 본 발명의 어묵국수의 제조방법은 아래의 각 공정들을 거쳐서 완성된다. 단, 하기의 실시예는 본 발명의 이해를 돕기 위한 예시일 뿐 본 발명을 이로써 한정하는 것은 아니다.Hereinafter, the manufacturing method of the fish cake noodles according to the embodiment of the present invention in detail according to the processing order is as follows. The manufacturing method of the fish cake noodle of the present invention is completed through the following steps. However, the following examples are only examples to help understanding of the present invention, and the present invention is not limited thereto.
제 1 공정 : 혼합분말 First step: mixed powder 교반공정(S100)Stirring Process (S100)
단위(중량%)Unit (% by weight)
신선한 연육 67.299 중량%, 쌀가루, 찹쌀가루 또는 이들의 혼합가루인 곡분류 10 중량%, 소맥분 19 중량%, 정제염 2.6 중량%, 기타 첨가제로 조미료 1.0 중량%, 복합 인산염 0.1 중량%, 사카린 나트륨 0.001 중량%를 혼합하여 국수제조용 혼합분말을 준비한다. 67.299% fresh meat, 10% by weight of wheat flour, glutinous rice powder or mixed powder thereof, 19% by weight of wheat flour, 2.6% by weight of refined salt, 1.0% by weight of seasonings with other additives, 0.1% by weight of complex phosphate, 0.001% by weight of saccharin sodium Mix% to prepare mixed powder for making noodles.
먼저, 신선한 연육 67.299 중량%를 해동하는바, 해동시에는 85 ~ 100℃에서 스팀으로 약 30분간 급해동시켜 수분이 유출될 수 있도록 하는 것이 바람직하다. 이때 해동된 연육에 정제염 2.6 중량%와 복합 인산염 0.1 중량%를 투입하여 염용성 단백질이 용출되도록 한다. 연육에는 단백질로서 알부민과 글로불린이 있다. 알부민은 물에 녹지만 글로불린은 녹지 않는다. 그러나 소금물에는 글로불린도 녹는다. 곡류에 들어있는 단백질인 플로라민에 속하는 글리아딘은 소금물에 의해서 녹고, 글리아딘과 글루테닌은 물을 흡수하여 결합한다. 그리고 두 분자는 그물 조직을 만들어 끈기를 내는 물질인 글루텐이 된다. 글루텐의 형성은 면발의 끈기, 탄력, 씹히는 감촉을 좌우하는 중요한 요인이다. 그리고 연육 제품은 근원 섬유를 조성하고 있는 단백질이 소금에 의하여 가용화되며, 가열하면 변성되어 겔화하므로 결착성이 좋아지고 독특한 씹힘성, 질감(texture)이 생기게 된다. First, thaw 67.299% by weight of fresh meat, it is preferable to thaw in water for about 30 minutes by steam at 85 ~ 100 ℃ during thawing. At this time, 2.6 wt% of purified salt and 0.1 wt% of complex phosphate are added to the thawed meat so that the salt-soluble protein is eluted. In meat, there are albumin and globulin as proteins. Albumin dissolves in water, but globulin does not. However, globulin also dissolves in salt water. Gliadine, a protein in grains, belongs to floramin, dissolved in salt water, and gliadin and glutenine absorb and bind water. The two molecules become gluten, a substance that creates net tissue and persists. The formation of gluten is an important factor that affects the stickiness, elasticity, and chewability of cotton noodles. In addition, the meat products are solubilized by salt in the protein constituting the myofibril, denatured and gelated when heated, resulting in a good binding property and a unique chewability, texture (texture).
연육의 해동이 완료되고 정제염 2.6 중량%와 복합 인산염 0.1 중량%의 투입이 완료되면, 그 연육을 분쇄하게 되는바, 분쇄기에 연육을 투입하여 일정 이하의 크기로 분쇄하고, 그 분쇄가 완료되면 정제된 곡분류 10 중량%, 소맥분 19 중량%, 조미료 1.0 중량% 및 사카린 나트륨 0.001 중량%를 투입하고 교반기에서 혼합한다.When the thawing of the meat is completed and the addition of 2.6% by weight of the refined salt and 0.1% by weight of the composite phosphate is completed, the meat is pulverized. The meat is fed into the grinder to be pulverized to a predetermined size or less, and the grinding is completed. 10% by weight of the prepared cereal meal, 19% by weight wheat flour, 1.0% by weight seasoning and 0.001% by weight of saccharin sodium are added and mixed in a stirrer.
여기서, 상기 공정에서 국수제조용 혼합분말 제조시에는 소맥분으로서 중력분이나 강력분을 사용하는데 본 발명에서는 강력분을 사용하는 것이 바람직하다. 이는 일반국수의 경우 중력분을 사용하지만 연육을 첨가하여 국수를 제조하면 반죽의 단백질 성분은 증가하나 글루텐 함량이 감소되어 탄력성을 잃게 되므로 이를 극 복하기 위해 강력분을 사용하거나 글루텐을 증강시키기 위하여 소맥분 19 중량%가 투입된다. Here, in the process of preparing a mixed powder for noodle production, gravity powder or strong powder is used as wheat flour, but in the present invention, it is preferable to use strong powder. In the case of ordinary noodles, gravity powder is used. However, when noodle is prepared by adding meat, the protein content of the dough is increased, but the gluten content is decreased, so the elasticity is lost. % Is committed.
여기서, 본 발명의 어묵국수는 상기와 같은 성분들 이외에도 카레나 당근, 부추, 쑥, 콩, 파와 같은 각종 야채, 다시마, 새우, 미역, 김과 같은 해산물, 깨, 아몬드, 땅콩과 같은 견과류, 버섯류, 백년초, 등의 한약재 등의 기타 부재료를 5 ~ 10 중량%를 더 포함할 수 있다. 이는 기타 부가재료를 연육 반죽에 혼합하면 재료에 따라 다른 색상이나 맛이 나는 다양한 어묵국수를 생산할 수 있게 된다.Here, the fish cake noodle of the present invention, in addition to the above components, various vegetables such as curry, carrot, leek, mugwort, soybean, green onion, kelp, shrimp, seaweed, seaweed such as seaweed, sesame seeds, almonds, nuts such as peanuts, mushrooms, Other subsidiary materials, such as herbal medicine, such as baeknyeoncho, may further comprise 5 to 10% by weight. It is possible to produce a variety of fish paste noodles with different colors or flavors depending on the ingredients when mixed with other additives in the meat dough.
제 2 공정 : 2nd process: 반죽물Dough 제조공정(S200) Manufacturing process (S200)
상기 공정에 의해 제조된 국수제조용 혼합분말의 중량비로 약 8:2의 비율로 물을 혼합하여 반죽하게 되는데 이때 사용되는 물은 수온 40℃의 신선한 물을 사용하며, 반죽시간은 10 ~ 15분간 충분히 반죽하여 그 상태가 부드럽고 찰지도록 한다. 또한 상기 반죽의 숙성은 실온에서 2 ~ 4시간 숙성시켰고 바람직하게는 3 ~ 4시간 숙성하였다. The water is kneaded by mixing water at a ratio of about 8: 2 in the weight ratio of the noodle-producing mixed powder prepared by the above process. The water used here is fresh water having a water temperature of 40 ° C., and the kneading time is sufficient for 10 to 15 minutes. Knead it to make it soft and cold. In addition, the dough was aged for 2 to 4 hours at room temperature, preferably for 3 to 4 hours.
제 3 공정 : Third process: 제면공정(S300)Noodle making process (S300)
상기 반죽물을 제면기(제면기)를 이용하여 실처럼 가늘고 긴 국수 형태의 면발로 뽑아내는 공정이다. 연육에는 여러 가지 단백질이 함유되어 있는데 이 중에서 글리아딘(Gliadin)과 글루테닌(Glutenin)은 물을 가하여 반죽할 경우 탄력성과 점착성을 갖는 글루텐(sluten)을 형성하게 되어 사용자의 요구에 따라 다양한 굵기로 제면된다. 또한 곡분류의 찹쌀의 특징에 의해 쫄깃하게 찰기가 살아있게 된다. 이때 면대의 직경은 1 ~ 5 mm이하의 가는 면발로 형성시켜 뽑을 수 있게 되는 것이 다. The dough is extracted by using a noodle-making machine (noodle-making machine) as a long noodle-shaped noodle-like noodle. The meat contains several proteins, among which gliadin and glutenin form gluten, which has elasticity and adhesion when kneaded with water, depending on the user's needs. Will be excluded. In addition, due to the characteristics of the glutinous rice grain classy chewy alive. At this time, the diameter of the surface stand is to be formed by pulling the thin cotton feet of 1 ~ 5 mm or less.
제 4 공정 : 튀김공정(4th process: frying process ( S400S400 ))
상기와 같이 가늘고 길게 성형된 면발을 고온의 식용기름에 튀기는 공정이다. 이 튀김공정은 상기 제면기의 성형틀에 넣고 압력을 가하여 규격에 맞는 어묵국수를 토출시켜 150 ~ 180℃의 기름이 담겨진 튀김조에 약 10초 ~ 25초 가량 튀겨 수분함량이 10% 이하가 되도록 한다. As described above, the thinly formed noodle strings are fried in hot cooking oil. This frying step is put into a mold of the noodle making machine to apply pressure to discharge the fish cake noodles in accordance with the standard to fry in a frying tank containing 150 ~ 180 ℃ oil for about 10 seconds to 25 seconds so that the water content is less than 10%.
이때, 면발 속에 들어 있던 수분이 날아가고 작은 공극이 생기는데 이 틈으로 기름이 들어간다. 이것을 급속유열 건조법이라고 할 수 있으며, 이렇게 해서 만드는 것은 종래의 세절형 어묵국수에 비해 수분이 적고(수분 10% 미만이면 저장성이 좋다), 면의 공극에 의해 저장성과 복원성이 좋아 가정에서도 간편하게 끓여 먹을 수 있는 특징을 갖게 된다. 즉, 연육은 생선살이므로 일반 건조만으로는 장기 보관을 할 수 없기 때문에 이 튀김공정에 의해 제품을 오랫동안 보존할 수 있게 되는 것이다. At this time, the moisture contained in the noodle is blown away and small voids are formed, and oil enters into this gap. This can be called quick heat drying method, and it is made with less moisture than conventional sliced fish paste noodles (more than 10% moisture is good for storage), and it is easy to boil and eat at home because of good storage and restorability due to cotton pores. It will have the characteristics. In other words, because the meat is fish meat, long-term storage is not possible only by normal drying, so that the product can be stored for a long time by this frying process.
여기서 튀기는 시간이 10초 이하이면 어묵국수 면대의 내부에까지 온도가 균일하게 전달되지 않아 수분함량이 많아져 생선살이 부서지고 살에 탄력이 없어 맛이 떨어지며, 25초 이상이면 수분이 과도하게 배출되어 겉이 타버릴 수가 있는 문제가 있으므로 면발의 굵기에 따라 약 10초 ~ 25초 가량 튀기는 것이 바람직하다.If the frying time is less than 10 seconds, the temperature is not evenly transmitted to the inside of the fish cake noodle stand, so the water content is increased, the fish flesh is broken, and the meat is not elastic. Since there is a problem that can be burned, it is preferable to fry for about 10 to 25 seconds depending on the thickness of the noodle.
제 5 공정 : 건조공정(5th process: drying process ( S500S500 ))
상기 튀겨진 어묵국수 면발에 식용기름 성분을 제거하고 건조하는 공정이다. 즉, 어묵국수 면발의 표면에 묻혀진 식용기름 성분을 제거한 후 상온 15 ~ 25℃로 18 ~ 20시간 건조시켜 어묵국수 면대를 완성하게 된다.It is a step of removing the edible oil component and drying the fried fish cake noodles noodles. In other words, after removing the edible oil component buried on the surface of the noodle soup noodle is dried for 18 to 20 hours at 15 ~ 25 ℃ room temperature to complete the noodle soup noodles.
제 6 공정 : 포장공정(S600)6th Process: Packaging Process (S600)
이후 상기 공정에서 건조된 면을 일정한 길이로 자른 다음 선별하여 포장하면 상품이 완료되는 것이다.Thereafter, the dried cotton in the process is cut to a predetermined length and then sorted and packaged to complete the product.
이러한 제조방법으로 제조된 어묵국수는 제면기로 국수 면발을 성형한 후 튀김으로써 면발 내의 수분배출이 원활하여 라면과 같은 형태로 장기 보관이 가능하게 된다. The fish cake noodle prepared by such a manufacturing method is capable of long-term storage in a ramen-like form by smoothly discharging moisture in the noodle by forming noodle noodle with a noodle machine and then frying it.
또한, 연육의 단백질과 쌀 또는 찹쌀 등의 곡분류가 밀가루에 비하여 우수한 단백질을 함유하며, 어묵의 주성분인 연육 단백질을 보충하며 어묵을 우수한 영양식품으로 승격시킨다. 또한, 쌀이 튀겨질 때의 고소한 맛이 연육의 맛과 조화되어 더욱 고소하고 단백한 맛을 내며, 쌀의 전분이 가지는 쫄깃한 조직감으로 씹을 때 치아에 붙지 않는다. 게다가, 찹쌀이 가지는 점성으로 인하여 제면에 따른 가공적성이 매우 우수하며, 조리시에도 쉽게 퍼지지 않아 제품을 생산하는데도 유리하다. 또한, 수분함량을 10% 이하로 하여 라면과 같은 건조면의 형태로 장기간 보관할 수 있는 장점을 갖게 된다.In addition, cereals such as soft protein and rice or glutinous rice contains better protein than wheat flour, and supplements the soft protein, which is the main ingredient of fish paste, and promotes fish paste as an excellent nutritional food. In addition, the savory taste of the fried rice is harmonized with the taste of the soft meat to give a more savory and protein taste, and does not stick to the teeth when chewed with the chewy texture of the starch of the rice. In addition, due to the viscosity of the glutinous rice is very excellent processing aptitude according to the noodle, it does not spread easily during cooking is advantageous to produce a product. In addition, the moisture content is less than 10% has the advantage of long-term storage in the form of dry noodles such as ramen.
이하에서는, 본 발명의 제조방법에 의하여 제조된 장기간 보관이 가능한 어묵국수(실시예 1 내지 3)와 종래의 세절형 즉석 어묵국수(비교예 1), 칼국수형 어묵(비교예 2)를 비교하여 설명하기로 한다.Hereinafter, by comparing the fish cake noodles (Examples 1 to 3) that can be stored for a long time manufactured by the manufacturing method of the present invention, conventional sliced instant fish cake noodles (Comparative Example 1), Kalguksu fish cakes (Comparative Example 2) Let's explain.
하기 표 1의 조성에 따라 통상적인 제조방법에 의하여 어묵국수를 제조하였 다.Fish cake noodles were prepared by a conventional manufacturing method according to the composition of Table 1.
평가예Evaluation example 1: One: 실시예Example 및 And 비교예에In a comparative example 따라 제조된 어묵국수들의 관능 평가 Sensory evaluation of fish cake noodles
실시예 1 내지 3 및 비교예 1 및 2에 따라 제조된 어묵국수들을 식품학을 전공하는 대학원생 및 학부생을 20명을 관능요원으로 선정하여 실험의 목적과 채점기준에 대하여 설명을 한 후 삶은 국수의 색, 향, 맛, 조직 및 종합평가의 5가지 면에서 평가하도록 하였다. 평가방법은 가장 우수한 정도에서 가장 불량한 정도에 따라 1 ~ 10점을 부여한 후 평균하였고, 관능검사 후 결과의 통계처리는 SAS을 사용하여 p<0.05 수준에서 Duncan의 다중 검정법을 이용하여 시료간의 유의성을 검정하였다. 그 결과를 하기 표 2에 나타내었다.The fish cake noodles prepared according to Examples 1 to 3 and Comparative Examples 1 and 2 were selected as sensory personnel by selecting 20 graduate students and undergraduate students who majored in food science, and explained the purpose of the experiment and the grading criteria. The assessments were made in five aspects: assessment, aroma, taste, organization and comprehensive evaluation. The evaluation method was averaged after giving 1 to 10 points according to the best and the poorest, and the statistical processing of the results after sensory evaluation was significant between samples using Duncan's multiple test at p <0.05 level using SAS. Assay. The results are shown in Table 2 below.
본 발명에 따른 어묵국수의 색, 향, 맛, 조직감 및 전체적인 품질 등 관능검사를 실시한 결과는 상기 표 2와 같다. The results of sensory tests such as color, aroma, taste, texture and overall quality of the fish cake noodles according to the present invention are shown in Table 2 above.
상기 표 2에 나타난 결과와 같이, 색감은 찹쌀가루 등의 혼합가루 곡분류를 15 중량%와 첨가재(카레)를 5 중량%를 혼합한 실시예 3의 어묵국수가 가장 높았고 다른 실시예 및 비교예에서는 낮은 평가를 받았다. 이러한 결과는 쌀가루나 찹쌀가루만으로 곡분류로 제조한 어묵국수의 경우 색차계로 측정한 값이 관능검사 결과와 유의적인 상관관계가 거의 없어 조리한 어묵국수의 외적 품질 특성을 나타내는데 중요한 인자로 작용하지 않았지만, 첨가제 '카레'를 5 중량%를 더 넣은 실시예 2가 가장 높은 평가를 받은 것을 감안할 때 최근 다양한 소재를 사용한 여러 종류의 국수들이 전통적인 국수의 흰색에 대한 고정관념에서 크게 탈피하고 있음을 보여주고 있는 것이다. As shown in the result shown in Table 2, the color of the fish paste noodles of Example 3, which mixed 15% by weight of mixed flour grains, such as glutinous rice flour and 5% by weight of additives (curry) and the other examples and comparative examples Received a low rating. These results indicate that in the case of fish cake noodles made from cereals with only rice flour or glutinous rice powder, the values measured by colorimeter had little correlation with sensory test results, and thus did not act as an important factor in indicating the external quality characteristics of cooked fish cake noodles. Considering the highest evaluation of Example 2, which adds 5% by weight of the additive 'curry', it shows that various kinds of noodles using various materials have recently escaped from the stereotype of traditional noodles. It is.
또한, 향의 경우에는 거의 동일한 평가 결과로 상관관계가 거의 없음을 알 수 있다. 또한, 맛이나 조직감의 경우 쌀가루나 찹쌀가루를 혼합한 본 발명의 실시예 1 내지 3이 밀가루(소맥분,전분)만 들어간 비교예 1,2에 비하여 높은 것으로 평가되었다. In addition, in the case of fragrance, it can be seen that there is almost no correlation with almost the same evaluation result. In addition, in the case of taste or texture, Examples 1 to 3 of the present invention mixed with rice flour or glutinous rice flour were evaluated to be higher than Comparative Examples 1 and 2 containing only flour (wheat flour, starch).
따라서, 전체적으로 비교해 볼 때 본 발명에 따른 어묵국수가 세절형으로 제조되는 비교예에 비하여 색, 향, 맛 및 조직감에서 우수함을 알 수 있다. 특히, 연육 67.299 중량%, 곡분류 10 중량%, 소맥분 19 중량%가 첨가된 실시예 2가 가장 우수함을 알 수 있다. Therefore, it can be seen that the comparison with the fish cake noodles according to the present invention as a whole compared to the comparative example produced in the fragment type, in color, aroma, taste and texture. In particular, it can be seen that Example 2 with the addition of 67.299% by weight, 10% by weight of cereals, 19% by weight of wheat flour is the best.
평가예Evaluation example 2: 2: 실시예Example 및 And 비교예에In a comparative example 따라 제조된 어묵국수들의 조직감 평가 Evaluation of the Texture of Fish Paste Noodles Prepared According
실시예 1 내지 3 및 비교예 1 및 2에 따라 제조된 어묵국수들의 구체적인 조직감을 평가하기 위하여 강도, 경도, 인장력, 탄력성, 점착성, 부서지는 정도 등을 실온(20℃) 및 가온(전자렌지에서 20초 동안 80℃로 가열)에서 물성측정기, COMPAC-100으로 측정하여 그 결과를 하기 표 3에 나타내었다.In order to evaluate the specific texture of the fish paste noodles prepared according to Examples 1 to 3 and Comparative Examples 1 and 2, the strength, hardness, tensile strength, elasticity, adhesiveness, degree of breakage, etc., were measured at room temperature (20 ° C.) and warm (with microwave oven). Heated at 80 ° C. for 20 seconds) and measured with a physical property meter, COMPAC-100, and the results are shown in Table 3 below.
국수의 조직 측정은 Rheometer(Fudoh. NRM-2010J, Japan)로 건면과 익힌 국수의 인장력, 탄력성 및 점착성을 측정하였다. 우선 국수를 건조시켜 건면 1가닥으로 1.0 V에서 3번씩 실험하였고, 조리면은 건면을 3분간 삶은 후 익힌 국수 4가닥으로 10 mv에서 3번 측정하였다. 통계방법을 첨가하여 절삭력 검사 후 결과의 통계처리는 SAS를 이용하여 t-test를 하였다. The texture of noodles was measured by Rheometer (Fudoh. NRM-2010J, Japan) to measure the tensile strength, elasticity and adhesiveness of dried noodles and cooked noodles. First, dried noodles were tested three times at 1.0 V with one strand of dried noodles, and cooked noodles were cooked three times at 10 mv with four strands of cooked noodles. After the cutting force test using the statistical method, the statistical process of the results was t-tested using SAS.
상기 표 3에서 나타난 바와 같이, 본 발명에 따른 장기간 보관이 가능한 어묵국수들은 종래의 세절형 어묵국수들의 비교예에 비하여 물성이 유사하거나 우수함을 알 수 있다.As shown in Table 3, the fish cake noodles that can be stored for a long time according to the present invention can be seen that the physical properties are similar or superior to the comparative example of the conventional sliced fish cake noodles.
특히, 연육 67.299 중량%, 곡분류 10 중량%, 소맥분 19 중량%를 혼합한 실시예 2의 어묵국수에 대한 경도 평가결과를 살펴보면, 실온에서는 다른 실시예 및 비교예에 비하여 낮은 경도값을 가지나, 가온한 경우 식품으로서 적합한 경도를 갖는다. 기타 실시예들의 어묵국수는 세절형 비교예 1,2의 어묵국수보다 실온에서는 딱딱함이 약하고 가온할 경우 쫀득쫀득해서 퍼석퍼석함이 없다. In particular, when looking at the hardness evaluation results of the fish paste noodles of Example 2 mixed with 67.299% by weight, 10% by weight cereals, 19% by weight wheat flour, it has a low hardness value at room temperature compared to other examples and comparative examples, When warm, it has a hardness suitable for food. The fish cake noodles of the other embodiments are harder at room temperature than the fish cake noodles of the three types of Comparative Examples 1 and 2, and when heated, there is no perturbation.
실시예 2의 어묵국수에 대한 인장력 평가결과를 살펴보면, 실온에서는 다른 실시예 및 비교예에 비하여 낮은 인장력, 즉 점탄성을 가지나, 가온한 경우 우수한 점탄성을 갖는다. 기타 실시예들의 어묵국수는 종래의 세절형 어묵국수보다 실온에서는 유사한 점탄성을 가지나, 가온할 경우 우수한 점탄성을 나타낸다.Looking at the results of the evaluation of the tensile strength of the fish cake noodle of Example 2, it has a low tensile strength, that is, viscoelasticity at room temperature, compared to other examples and comparative examples, but has excellent viscoelasticity when warmed. The fish cake noodles of the other embodiments have similar viscoelasticity at room temperature than conventional sliced fish cake noodles, but exhibit excellent viscoelasticity when heated.
평가예Evaluation example 3: 3: 실시예Example 및 And 비교예에In a comparative example 따라 제조된 어묵국수들의 유통기간 평가 Evaluation of shelf life of fish paste noodles prepared according to
실시예 1 내지 3 및 비교예 1 및 2에 따라 제조된 어묵국수들의 구체적인 유통기간을 평가하기 위하여 아래 표 4와 같이 어묵국수를 모두 포장하지 않은 상태에서 상온 20℃로 실시하였다. In order to evaluate the specific shelf life of the fish cake noodles prepared according to Examples 1 to 3 and Comparative Examples 1 and 2 as shown in Table 4 below was carried out at room temperature 20 ℃ without all the packaging.
상기 표 4에서 나타난 바와 같이, 일반적으로 식품의 1차 부패 미생물수를 1 × 105 로 볼 때, 본 발명에 따른 어묵국수의 경우 수분함량을 10%이하로 낮춤으로써 미생물의 번식을 막아 20℃에서 일주일이 지나도 식용이 가능함을 알 수 있다. 그러나, 종래의 세절형 어묵국수의 경우에는 수분함량이 35 ~ 40%로 높아 상온 20℃에서는 2일째까지만 식용이 가능하였으며 일주일이 지나면 식용이 불가함을 알 수 있다. 즉, 종래의 세절형 어묵국수의 형태는 장기 보관을 위해서는 급속냉각 또는 동결 상태로만 가능한 한계가 있는 것이다. As shown in Table 4, in general, when the number of primary decaying microorganisms of food 1 × 10 5 , in the case of fish cake noodles according to the present invention by reducing the water content to 10% or less to prevent the growth of microorganisms 20 ℃ You can see that you can eat after a week. However, in the case of conventional sliced fish cake noodles, the water content is high as 35 to 40%, and the edible is available only until the second day at room temperature 20 ° C., and it is understood that the edible fish paste is impossible after one week. In other words, the conventional sliced fish cake noodles have a limit that can only be in a rapid cooling or frozen state for long-term storage.
지금까지는 본 발명의 특정한 실시예를 중심으로 설명하였으나, 본 발명의 청구범위에 기재된 기술사상을 벗어나지 않는 범위 내에서 상술한 바와 같이 다양한 수정 및 변경이 이루어질 수 있음이 명백하다. 따라서, 본 발명의 상세한 설명 및 첨부된 도면은 본 발명의 기술 사상을 한정하는 것이 아니라 단지 예시한 것으로 해석되어야 한다.The present invention has been described with reference to specific embodiments of the present invention, but it is apparent that various modifications and changes can be made as described above without departing from the technical spirit described in the claims of the present invention. Accordingly, the detailed description of the invention and the accompanying drawings should not be construed as limiting the technical spirit of the present invention but as merely illustrative.
이상에서 설명한 바와 같이 본 발명에 따른 장기간 보관이 가능한 어묵국수 및 그 제조방법은 신선한 연육과 쌀, 찹쌀 등을 이용하여 국수를 만듦으로서, 면의 다양화에 의한 새로운 수요를 창조하고, 어묵에 포함된 고단백질, 비타민, 미네랄과 같은 영양분이 풍부하게 함유되어 있어 면의 영양가를 높일 수 있는 효과가 있다.As described above, the fish cake noodle and its manufacturing method which can be stored for a long time according to the present invention create a new demand by diversifying noodles by making noodles using fresh meat, rice, glutinous rice, etc. It is rich in nutrients such as high protein, vitamins and minerals, which can increase the nutritional value of noodles.
또한, 본 발명은 수분함량을 낮춤으로써 미생물의 번식을 막아 건조면으로서 상온에서 장기간 보관할 수 있어 라면의 형태로도 제품화가 가능한 고품질의 어묵 국수를 제공할 수 있는 효과가 있다.In addition, the present invention has the effect of providing a high quality fish paste noodles that can be commercialized in the form of ramen can be stored in room temperature for a long time as a dry noodles to prevent the growth of microorganisms by lowering the moisture content.
또한, 본 발명은 카레, 야채, 해산물, 견과류 및 한약재와 같은 기타 부가재료를 추가함으로써 각각의 기호도에 맞는 상이한 색의 어묵국수를 제조할 수 있는 효과가 있다.In addition, the present invention has the effect of making the fish cake noodles of different colors to suit each taste by adding other additives such as curry, vegetables, seafood, nuts and herbal medicines.
Claims (5)
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| KR920000247A (en) * | 1990-06-27 | 1992-01-29 | 조강호 | How to Make Fish Ramen |
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| US4704291A (en) * | 1985-08-29 | 1987-11-03 | Kousuke Nagasaki | Method of preparation of fish-noodle |
| KR890012569A (en) * | 1988-02-15 | 1989-09-18 | 조강호 | Manufacturing method of fish noodle |
| KR910007445A (en) * | 1989-10-28 | 1991-05-30 | 최학술 | How to Make Fresh Blue Noodle Soup |
| KR920000247A (en) * | 1990-06-27 | 1992-01-29 | 조강호 | How to Make Fish Ramen |
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| KR100935609B1 (en) * | 2007-08-20 | 2010-01-11 | 제주특별자치도(관리부서 : 제주관광산업고등학교장) | Noodles including flatfish and manufacturing method thereof |
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