Manufacturing method for surimi mixture

Abstract

The present invention relates to a method for manufacturing a surimi mixture. The technical gist of the method for manufacturing a surimi mixture according to one embodiment of the present invention is to include the step of manufacturing a mixture by mixing surimi and auxiliary materials; and the step of manufacturing a surimi mixture by extruding the mixture using an extruder equipped with a screw, wherein the rotational speed of the screw is set to 30 to 300 rpm.

Description

Technology Field

[0001] The present invention relates to a method for preparing a surimi mixture. Background Technology

[0002] Surimi is generally an important ingredient for manufacturing fish products such as surimi and fish cakes. As a high-protein, low-fat food, it is known to be produced by removing the internal organs and bones of the fish, grinding the fish meat, and removing sarcoplasmic proteins, pigments, lipids, and non-protein nitrogen compounds through a washing process, while concentrating only the myofibrillar proteins.

[0003] Surimi is processed into the form of crab sticks, shrimp sticks, or fish cakes and enjoys high popularity due to its unique texture and high nutritional value. As the quality and grade of surimi are determined by moisture content, whiteness, impurity content, and gel strength, white meat fish such as pollock and cod are mainly used as raw materials for processing surimi.

[0004] Generally, surimi is manufactured by mixing auxiliary ingredients such as starch and egg white with fish meat using a silent cutter to prepare a mixture, and then molding the prepared mixture using a mold.

[0005] However, when surimi is manufactured using the aforementioned method, mechanical properties such as cutting strength, hardness, and tensile strength of the surimi mixture are poor, making it difficult to manufacture the surimi mixture smoothly, and there were problems with the texture of the manufactured surimi mixture being inferior.

[0006] In addition, there was a problem where the productivity of the surimi mixture was somewhat low because it was difficult to carry out the process of preparing the mixture and the process of molding the mixture using a mold continuously. Prior art literature

[0007] (Patent Document 0001) KR 10-2017-0130252 A(Patent Document 0002) KR 10-1401461 B1 The problem to be solved

[0008] The objective of the present invention is to solve the aforementioned problems and to provide a method for manufacturing a surimi mixture that not only enables the production of a surimi mixture with excellent mechanical properties such as cutting strength, hardness, and tensile strength, thereby relatively improving productivity and texture, but also allows the process of mixing fish meat and auxiliary materials to produce the mixture and the process of molding the mixture to be carried out continuously.

[0009] The objectives of the present invention are not limited to those mentioned above, and other unmentioned objectives will be clearly understood from the description below. means of solving the problem

[0010] A method for manufacturing a surimi mixture according to one aspect of the present invention for achieving the aforementioned purpose comprises: a step of manufacturing a mixture by mixing surimi and auxiliary materials; and a step of manufacturing a surimi mixture by extruding the mixture using an extruder equipped with a screw, wherein the rotational speed of the screw is set to 30 to 300 rpm. Effects of the invention

[0011] The method for manufacturing a surimi mixture according to an embodiment of the present invention based on the above-described configuration has the following effects.

[0012] By molding the mixture through extrusion molding, it is possible to manufacture a surimi mixture with excellent mechanical properties such as cutting strength, hardness, elasticity, and tensile strength.

[0013] In addition, by manufacturing the surimi mixture using extrusion molding, it can help ensure that the process of mixing fish meat and auxiliary materials to produce the mixture and the process of molding the mixture can be carried out continuously. Brief explanation of the drawing

[0014] FIG. 1 is a flowchart showing the sequence of a method for preparing a surimi mixture according to one embodiment of the present invention. FIG. 1 is a drawing illustrating an extruder used in the molding step of a method for manufacturing a surimi mixture according to one embodiment of the present invention. Figure 3 shows the analysis results according to Test Example 2 regarding cutting strength. Figure 4 shows the analysis results according to Test Example 2 regarding hardness. Figure 5 shows the analysis results according to Test Example 2 regarding elasticity. Figure 6 shows the analysis results according to Test Example 2 for tensile strength. Specific details for implementing the invention

[0015] The advantages and features of the present invention, and the methods for achieving them, will become clear by referring to the embodiments described below in detail together with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below but may be implemented in various different forms; these embodiments are provided merely to ensure that the disclosure of the present invention is complete and to fully inform those skilled in the art of the scope of the invention. Meanwhile, the terms used in this specification are for describing the embodiments and are not intended to limit the present invention. In this specification, the singular form includes the plural form unless specifically stated otherwise in the text.

[0017] Hereinafter, a method for manufacturing a surimi mixture according to an embodiment of the present invention will be described in detail with reference to the attached drawings.

[0019] A method for manufacturing a surimi mixture according to one embodiment of the present invention may include a mixture manufacturing step (S100) and a molding step (S200).

[0020] The mixture manufacturing step (S100) may be a step of manufacturing a mixture by mixing surimi and auxiliary materials.

[0021] In the mixture manufacturing step (S100), the surimi used in the preparation of the mixture may be prepared by grinding fish flesh, for example, by grinding at least one of pollack, hairtail, threadfin bream, and scad, but is not limited thereto and may be prepared using fish generally used to manufacture surimi.

[0022] In the mixture manufacturing step (S100), the surimi may be mixed in an amount of 40 to 60 parts by weight. If the amount of surimi mixed is less than 40 parts by weight, the amount of surimi mixed is too small, and the taste of the surimi mixture produced may be poor. If the amount of surimi exceeds 60 parts by weight, the amount of surimi is too large compared to the amount of auxiliary materials, and difficulties may arise during the molding step (S200) when the mixture is manufactured, such as the mixture not clumping together smoothly, and the taste of the surimi mixture produced may be poor.

[0023] The auxiliary materials used in the mixture manufacturing step (S100) may be mixed in order to facilitate the smooth manufacturing of the surimi mixture according to one embodiment of the present invention and to further enhance the taste of the surimi mixture.

[0024] The auxiliary material used in the mixture manufacturing step (S100) may include at least one of wheat flour, soy protein, starch, rice flour, oil, maltodextrin, and food additives, but is not limited thereto, and may use materials generally used to manufacture surimi mixtures.

[0025] The auxiliary material used in the mixture manufacturing step (S100) may be composed of 5 to 15 parts by weight of wheat flour, 5 to 15 parts by weight of soy protein, 5 to 15 parts by weight of starch, 5 to 15 parts by weight of rice flour, 5 to 10 parts by weight of oil and fat, and 5 to 10 parts by weight of maltodextrin.

[0026] The wheat flour, starch, and rice flour included in the auxiliary materials used in the mixture manufacturing step (S100) may be intended to prevent the surimi and the auxiliary materials from separating from each other during the manufacturing of the mixture and to make the mixture sticky.

[0027] If the wheat flour, starch, and rice flour included in the auxiliary materials used in the mixture manufacturing step (S100) are each below the aforementioned amounts, it may be difficult to maintain the clumped state of the mixture being manufactured, the stickiness of the mixture may decrease, and the mechanical properties of the surimi mixture manufactured in the molding step (S200) may decrease.

[0028] If the wheat flour, starch, and rice flour included in the auxiliary materials used during the mixture manufacturing step (S100) each exceed the aforementioned amounts, the mixture may become too hard, making it difficult to mold the mixture during the molding step (S200).

[0030] The soy protein included in the auxiliary material used in the mixture manufacturing step (S100) may refer to a protein obtained by isolating it from soybeans, may be in powder form, and may generally be commercially available.

[0031] If soy protein is included in the auxiliary material used during the mixture manufacturing step (S100), the protein content of the surimi mixture manufactured according to one embodiment of the present invention is increased, thereby further enhancing the nutritional value of the surimi mixture, and the mixture manufactured in the mixture manufacturing step (S100) may have sufficient strength to be molded in the molding step (S200).

[0033] If the amount of soy protein included in the auxiliary material used to manufacture the mixture in the mixture manufacturing step (S100) is less than 5 parts by weight, the amount of soy protein is too small, so the nutritional enhancement effect of the soy protein may be reduced, and the strength of the mixture manufactured in the mixture manufacturing step (S100) may be weakened, making it difficult to mold the mixture in the molding step (S200).

[0034] If the amount of soy protein included in the auxiliary material used to manufacture the mixture in the mixture manufacturing step (S100) exceeds 20 parts by weight, the amount of soy protein is too large, so the mixture manufactured in the mixture manufacturing step (S100) becomes too hard due to the soy protein, making it difficult to mold the mixture in the molding step (S200).

[0035] The oil included in the auxiliary material used in the preparation of the mixture in the mixture preparation step (S100) is added to provide strength so that the mixture being prepared can be molded in the molding step (S200) and to enhance flavor, and may be a hydrogenated oil prepared from at least one of vegetable oil and animal oil, and preferably may be pork fat shortening prepared using pork fat.

[0036] If the amount of oil included in the auxiliary material used to manufacture the mixture in the mixture manufacturing step (S100) is less than 5 parts by weight, the strength and flavor enhancement of the mixture being manufactured may not be sufficiently achieved, and if it exceeds 10 parts by weight, the oiliness of the mixture being manufactured becomes too strong, and when the molded product is molded using an extruder in the molding step (S200), a slipping phenomenon may occur where the mixture slips from the screw of the extruder, and the molding of the mixture may not be carried out smoothly.

[0037] The maltodextrin included in the auxiliary material used in the preparation of the mixture in the mixture preparation step (S100) may be added to provide strength so that the mixture being prepared can be molded in the molding step (S200) and to improve the flavor.

[0038] If the amount of maltodextrin included in the auxiliary material used to manufacture the mixture in the mixture manufacturing step (S100) is less than 5 parts by weight, the strength and flavor enhancement of the manufactured mixture may not be sufficiently achieved, and if it exceeds 10 parts by weight, the amount of maltodextrin is too excessive, and the nutritional value of the surimi mixture manufactured according to one embodiment of the present invention may decrease.

[0039] In the mixture manufacturing step (S100), the auxiliary materials used in the manufacturing of the mixture may further include a food additive composition.

[0040] The food additive composition additionally included in the auxiliary material used in the preparation of the mixture in the mixture preparation step (S100) may be intended to improve the flavor and nutrition of the mixture prepared in the mixture preparation step (S100), improve the strength and viscosity of the mixture, and inhibit the growth of microorganisms in the mixture so that it can be preserved for a long time.

[0041] The food additive composition additionally included in the auxiliary material used in the preparation of the mixture in the mixture preparation step (S100) may be one generally used in the food manufacturing field, and may include, for example, at least one of vitamin C, calcium, sugar, salt, complex phosphate, beef stock powder, thickener, and liquid sorbitol, but is not limited thereto.

[0042] In the mixture manufacturing step (S100), if at least one of vitamin C and calcium is included in the food additive composition further included in the auxiliary material used to manufacture the mixture, the nutritional value of the manufactured mixture can be further improved.

[0043] In the mixture manufacturing step (S100), if at least one of calcium, salt, complex phosphate, and beef stock powder is included in the food additive composition further included in the auxiliary material used to manufacture the mixture, the flavor of the manufactured mixture can be further enhanced.

[0044] In the mixture manufacturing step (S100), if a thickener is included in the food additive composition that is further included in the auxiliary material used to manufacture the mixture, the strength and viscosity of the mixture being manufactured can be improved. At this time, the thickener is not limited to any type used for food, and for example, at least one of carrageenan and guar gum may be used.

[0045] If liquid sorbitol is included in the food additive composition that is additionally included in the auxiliary materials used in the preparation of the mixture during the mixture preparation step (S100), the proliferation of microorganisms in the prepared mixture is inhibited, so the preservation of the mixture can be maintained for a relatively longer period.

[0046] The mixture prepared in the mixture preparation step (S100) may have a moisture content of 30 to 60% based on weight%.

[0047] If the moisture content of the mixture produced in the mixture manufacturing step (S100) is less than 30%, the mixture produced may become too hard, and molding using an extruder in the molding step (S200) may not be performed smoothly. If it exceeds 60%, the moisture content is too high, which reduces the flowability of the mixture, and molding using an extruder in the molding step (S200) may not be performed smoothly.

[0048] The mixture produced in the mixture production step (S100) may have a moisture content of 30 to 60% in weight percent due to the amount of moisture contained in the surimi and auxiliary materials themselves that are mixed during production, but the amount of moisture contained in the surimi and auxiliary materials themselves may be insufficient, and in order to prevent the moisture content of the mixture from decreasing due to this, the mixture production step (S100) may produce the mixture by adding 16 parts by weight or less of water to the surimi and auxiliary materials during the production of the mixture.

[0049] If the amount of water mixed during the mixture preparation step (S100) exceeds 16 parts by weight, the moisture content of the mixture being prepared becomes too high, causing the mixture to become too thin, which may result in the mixture not being molded smoothly during the molding step (S200).

[0050] In the mixture preparation step (S100), when additional water is mixed during the preparation of the mixture, the amount of water mixed is not limited to a lower limit, but preferably may exceed 0 parts by weight.

[0052] The mixture prepared in the mixture preparation step (S100) can be extruded using an extruder to produce a surimi mixture.

[0053] In the molding step (S200), the mixture prepared in the mixture preparation step (S100) is extruded using an extruder equipped with a screw as shown in FIG. 2 to prepare a surimi mixture, wherein the rotational speed of the screw is set to 30 to 300 rpm to prepare the surimi mixture.

[0054] If the screw speed of the extruder is less than 30 rpm during the molding step (S200), the surimi mixture is extruded too slowly, causing excessive friction between the extrusion die and the surimi mixture, which can result in the surface of the manufactured surimi mixture becoming too rough.

[0055] If the screw speed of the extruder exceeds 300 rpm during the molding step (S200), the extrusion speed is too fast, and a problem may occur where the surimi mixture is discharged without clumping together.

[0057] A method for preparing a surimi mixture according to one embodiment of the present invention may further include a heating step (S300).

[0058] The heating step (S300) may be a step of completing the surimi mixture manufactured by molding in the molding step (S200) by heating it.

[0059] The heating step (S300) may be a step for further enhancing the taste of the surimi mixture and sterilizing the surimi mixture by heating the surimi mixture manufactured by molding in the molding step (S200).

[0060] The heating step (S300) can be performed by placing the surimi mixture, which is molded and manufactured in the molding step (S200), in a sealed space and introducing high-temperature steam into the space to pressurize the mixture.

[0061] The heating step (S300) may involve pressurizing the surimi mixture, which is molded and manufactured in the molding step (S200), with steam at 115 to 125°C for 5 to 30 minutes.

[0062] At this time, pressurizing the surimi mixture with steam may mean placing the surimi mixture, which is molded and manufactured in the molding step (S200), in a sealed space and pressurizing the mixture by introducing high-temperature steam into the space.

[0063] If the temperature of the steam used in the heating step (S300) is less than 115°C, the sterilization of the surimi mixture may not be effectively achieved, and if it exceeds 125°C, the temperature is too high and the nutritional components of the surimi mixture may be destroyed by heat, which may reduce the nutritional value of the surimi mixture.

[0064] If the time of pressurizing with steam in the heating step (S300) is less than 5 minutes, the sterilization treatment of the surimi mixture may not be sufficiently achieved, and if it exceeds 30 minutes, sterilization may be sufficiently achieved, so it may not be meaningful to increase the time further.

[0066] <Example 1>

[0067] A mixture was prepared by mixing surimi and auxiliary materials.

[0068] At this time, 50 parts by weight of surimi were mixed, and a mixture comprising 6 parts by weight of wheat flour, 5 parts by weight of soy protein, 5 parts by weight of corn starch, 10 parts by weight of rice flour, 5 parts by weight of maltodextrin, 8 parts by weight of lard shortening as an oil, and food additives was mixed.

[0069] In addition, the food additive consisted of 0.3 parts by weight of vitamin C, 0.3 parts by weight of calcium, 2.5 parts by weight of sugar, 1.2 parts by weight of salt, 2 parts by weight of liquid sorbitol, 0.2 parts by weight of complex phosphate, 3 parts by weight of beef dashi, and 0.5 parts by weight of carrageenan.

[0070] The moisture content of the prepared mixture was 43.76%.

[0071] The mixture prepared in the mixture preparation step (S100) was extruded using an extruder equipped with a screw to produce a surimi mixture, wherein the rotation speed of the screw was set to 50 rpm to produce the surimi mixture.

[0072] At this time, a single-screw extruder (product name: Orotrim, type model: SJ35) was used as the extruder, and the surimi mixture produced by extrusion had a thickness of 3 mm.

[0073] The surimi mixture prepared was placed in a sealed space, and the surimi mixture was heated by introducing high-temperature steam into the space to pressurize the mixture, thereby completing the surimi mixture.

[0074] At this time, the heating of the surimi mixture was performed using a retort device (model name: HSR, manufacturer: Hyupjin Co., Ltd.), the steam temperature was 121 ℃, and the time for pressurizing with steam was 5 minutes.

[0076] <Example 2>

[0077] The surimi mixture was completed in the same manner as in Example 1, except that when extruding the mixture using an extruder equipped with a screw, the rotational speed of the screw was set to 40 rpm instead of 50 rpm.

[0079] <Example 3>

[0080] The surimi mixture was completed in the same manner as in Example 1, except that when extruding the mixture using an extruder equipped with a screw, the rotational speed of the screw was set to 30 rpm instead of 50 rpm.

[0082] <Example 4>

[0083] A surimi mixture was prepared in the same manner as in Example 1, except that instead of preparing a mixture with a moisture content of 43.36%, 8 parts by weight of water were added during the preparation of the mixture to prepare a mixture with a moisture content of 47.96%.

[0085] <Example 5>

[0086] A surimi mixture was prepared in the same manner as in Example 2, except that instead of preparing a mixture with a moisture content of 43.36%, 8 parts by weight of water were added during the preparation of the mixture to prepare a mixture with a moisture content of 47.96%.

[0088] <Example 6>

[0089] A surimi mixture was prepared in the same manner as in Example 3, except that instead of preparing a mixture with a moisture content of 43.36%, 8 parts by weight of water were added during the preparation of the mixture to prepare a mixture with a moisture content of 47.96%.

[0091] <Example 7>

[0092] A surimi mixture was prepared in the same manner as in Example 1, except that instead of preparing a mixture with a moisture content of 43.36%, 16 parts by weight of water were added during the preparation of the mixture to prepare a mixture with a moisture content of 51.58%.

[0094] <Example 8>

[0095] A surimi mixture was prepared in the same manner as in Example 2, except that instead of preparing a mixture with a moisture content of 43.36%, 16 parts by weight of water were added during the preparation of the mixture to prepare a mixture with a moisture content of 51.58%.

[0097] <Example 9>

[0098] A surimi mixture was prepared in the same manner as in Example 3, except that instead of preparing a mixture with a moisture content of 43.36%, 16 parts by weight of water were added during the preparation of the mixture to prepare a mixture with a moisture content of 51.58%.

[0100] <Example 10>

[0101] The surimi mixture was prepared by extruding the mixture with an extruder, and the time for pressurizing the surimi mixture with steam was set to 15 minutes instead of 5 minutes, in the same manner as in Example 1.

[0103] <Example 11>

[0104] The surimi mixture was prepared by extruding the mixture with an extruder, and the time for pressurizing the surimi mixture with steam was set to 15 minutes instead of 5 minutes, in the same manner as in Example 2.

[0106] <Example 12>

[0107] The surimi mixture was prepared by extruding the mixture with an extruder, and the time for pressurizing the surimi mixture with steam was set to 15 minutes instead of 5 minutes, in the same manner as in Example 3.

[0109] <Example 13>

[0110] The surimi mixture was prepared by extruding the mixture with an extruder, and the time for pressurizing the surimi mixture with steam was set to 15 minutes instead of 5 minutes, in the same manner as in Example 4.

[0112] <Example 14>

[0113] The surimi mixture was prepared by extruding the mixture with an extruder, and the time for pressurizing the surimi mixture with steam was set to 15 minutes instead of 5 minutes, in the same room as in Example 5.

[0115] <Example 15>

[0116] The surimi mixture was prepared by extruding the mixture with an extruder, and the time for pressurizing the surimi mixture with steam was set to 15 minutes instead of 5 minutes, in the same manner as in Example 6.

[0118] <Example 16>

[0119] The surimi mixture was prepared by extruding the mixture with an extruder, and the time for pressurizing the surimi mixture with steam was set to 15 minutes instead of 5 minutes, in the same manner as in Example 7.

[0121] <Example 17>

[0122] The surimi mixture was prepared by extruding the mixture with an extruder, and the time for pressurizing the surimi mixture with steam was set to 15 minutes instead of 5 minutes, in the same manner as in Example 8.

[0124] <Example 18>

[0125] The surimi mixture was prepared by extruding the mixture with an extruder, and the time for pressurizing the surimi mixture with steam was 15 minutes instead of 5 minutes, in the same manner as in Example 9.

[0127] <Example 19>

[0128] The surimi mixture was prepared by extruding the mixture with an extruder, and the time for pressurizing the surimi mixture with steam was set to 30 minutes instead of 5 minutes, in the same manner as in Example 1.

[0130] <Example 20>

[0131] The surimi mixture was prepared by extruding the mixture with an extruder, and the time for pressurizing the surimi mixture with steam was 30 minutes instead of 5 minutes, in the same manner as in Example 2.

[0133] <Example 21>

[0134] The surimi mixture was prepared by extruding the mixture with an extruder, and the time for pressurizing the surimi mixture with steam was set to 30 minutes instead of 5 minutes, in the same manner as in Example 3.

[0136] <Example 22>

[0137] The surimi mixture was prepared by extruding the mixture with an extruder, and the time for pressurizing the surimi mixture with steam was set to 30 minutes instead of 5 minutes, in the same manner as in Example 4.

[0139] <Example 23>

[0140] The surimi mixture was prepared by extruding the mixture with an extruder, and the time for pressurizing the surimi mixture with steam was set to 30 minutes instead of 5 minutes, in the same manner as in Example 5.

[0142] <Example 24>

[0143] The surimi mixture was prepared by extruding the mixture with an extruder, and the time for pressurizing the surimi mixture with steam was 30 minutes instead of 5 minutes, in the same manner as in Example 6.

[0145] <Example 25>

[0146] The surimi mixture was prepared by extruding the mixture with an extruder, and the time for pressurizing the surimi mixture with steam was 30 minutes instead of 5 minutes, in the same manner as in Example 7.

[0148] <Example 26>

[0149] The surimi mixture was prepared by extruding the mixture with an extruder, and the time for pressurizing the surimi mixture with steam was 30 minutes instead of 5 minutes, in the same manner as in Example 8.

[0151] <Example 27>

[0152] The surimi mixture was prepared by extruding the mixture with an extruder, and the time for pressurizing the surimi mixture with steam was 30 minutes instead of 5 minutes, in the same manner as in Example 9.

[0154] <Comparative Example>

[0155] A mixture was prepared by mixing surimi and auxiliary materials.

[0156] At this time, 50 parts by weight of surimi were mixed, and a mixture comprising 6 parts by weight of wheat flour, 5 parts by weight of soy protein, 5 parts by weight of corn starch, 10 parts by weight of rice flour, 5 parts by weight of maltodextrin, 8 parts by weight of lard shortening as an oil, and food additives was mixed.

[0157] In addition, the food additive consisted of 0.3 parts by weight of vitamin C, 0.3 parts by weight of calcium, 2.5 parts by weight of sugar, 1.2 parts by weight of salt, 2 parts by weight of liquid sorbitol, 0.2 parts by weight of complex phosphate, 3 parts by weight of beef dashi, and 0.5 parts by weight of carrageenan.

[0158] The moisture content of the prepared mixture was 43.36%.

[0159] The prepared mixture was molded using a mold to a thickness of 3 mm to produce a surimi mixture.

[0160] The surimi mixture prepared was placed in a sealed space, and the surimi mixture was heated by introducing high-temperature steam into the space to pressurize the mixture, thereby completing the surimi mixture.

[0161] At this time, the surimi mixture was heated using a retort device (model name: HSR, manufacturer: Hyupjin Co., Ltd.), the steam temperature was 121 ℃, and the steam pressurization time was 5 minutes.

[0163] Table 1 below summarizes the conditions of each step of the manufacturing method according to Examples 1 to 27.

[0164] Water quantity (weight part) Screw rotation speed (rpm) Pressurization time (minutes) Example 1 0 50 5 Example 2 0 40 5 Example 3 0 30 5 Example 4 8 50 5 Example 5 8 40 5 Example 6 8 30 5 Example 7 16 50 5 Example 8 16 40 5 Example 9 16 30 5 Example 10 0 50 15 Example 11 0 40 15 Example 12 0 30 15 Example 13 8 50 15 Example 14 8 40 15 Example 15 8 30 15 Example 16 16 50 15 Example 17 16 40 15 Example 18 16 30 15 Example 19 0 50 30 Example 20 0 40 30 Example 21 0 30 30 Example 22 8 50 30 Example 23 8 40 30 Example 24 8 30 30 Example 25 16 50 30 Example 26 16 40 30 Example 27 16 30 30

[0165] In Table 1, the amount of water may refer to the amount of water added when preparing the mixture, the screw rotation speed may refer to the rotation speed of the extruder screw when preparing the surimi mixture, and the pressurization time may refer to the time for pressurizing the surimi mixture prepared using the extruder with steam.

[0167] <Test Example 1>

[0168] In Test Example 1, the cutting strength, hardness, elasticity, and tensile strength of the surimi mixture were measured to analyze the physical properties of the surimi mixtures completed according to Examples 1 to 27 and Comparative Example.

[0169] In Test Example 1, the physical properties of the surimi mixture were analyzed using a Texture Analyser (model name: CR-100D, manufacturer: un Scientific Co. Ltd., Tokyo, Japan), and the measurement conditions were mode 20, Load Cell (10kg), plunger speed (10 mm / min), and plunger diameter (15mm).

[0170] Cutting strength (g / cm2) Hardness (kg / cm2) Elasticity (%) Tensile strength (g / cm2) Example 1 1378.3 419.4 115.1 1616.7 Example 2 1341.7 333.7 108.18 1465.8 Example 3 1243.3 263.3 106.65 788.3 Example 4 1052.5 410.0 113.92 1245.8 Example 5 1024.2 401.7 110.37 1050.0 Example 6 908.3 304.3 104.9 816.7 Example 7 730.8 216.5 109.03 670.8 Example 8 685 202.9 106.8 407.5 Example 9 640.8 232.6 105.7 338.3 Example 10 1355.0 350.3 106.8 1445.8 Example 11 1237.5 307.1 108.3 1381.7 Example 12 1221.7 287.2 105.2 775.0 Example 13 1128.5 332.3 110.0 946.7 Example 14 995 292.5 108.6 853.3 Example 15 917.5 259.3 112.0 663.3 Example 16 691.7 221.6 107.0 753.3 Example 17 648.3 233.6 104.5 715.8 Example 18 614.2 244.5 104.6 326.7 Example 19 1381.5 374.4 106.4 1473.3 Example 20 1298.3 356.7 106.6 1316.7 Example 21 1186.7 284.5 108.6 943.3 Example 22 1073.3 262.3 110.0 1074.2 Example 23 970.8 262.7 111.6 930.8 Example 24 920.8 284.5 110.1 819.2 Example 25 711.7 228.8 108.2 1030.8 Example 26 651.7 255.1 106.7 389.2 Example 27 582.5 191.5 103.3 185.0 Comparative example 188.1 829 105.2 109.5

[0172] <Test Example 2>

[0173] In Test Example 2, response surface analysis was performed using MiniTab software to optimize the completion process conditions of the surimi mixture. The Box-Behnken design was used for the experimental design regarding the extraction conditions. As shown in Table 3, the amount of water mixed during the preparation of the mixture (X1), the time for pressurizing the surimi mixture with steam using an extruder (X2), and the screw speed when molding the mixture with an extruder (X3) were selected as important variables. Each independent variable was coded at three levels (-1, 0, and 1), and the experimental design was created by establishing 15 extraction experiments.

[0174] In addition, in Table 3, Y1 may represent cutting strength, Y2 may represent hardness, Y3 may represent elasticity, and Y4 may represent tensile strength.

[0175] Run No. Coded Value Uncoded value dependent variable X1 X2 X3 X1(%) X2(min) X3 Y1(g / m 3 ) Y2(kg / m 3 ) Y3(%) Y4(g / m 3 ) 1 -1 -1 0 0 5 40 1341.7 333.7 108.18 1465.8 2 1 -1 0 16 5 40 685 202.9 106.83 407.5 3 -1 1 0 0 30 40 970.83 262.7 111.62 930.8 4 1 1 0 16 30 40 651.67 255.1 106.71 389.2 5 -1 0 -1 0 15 30 1221.7 287.2 105.15 775 6 1 0 -1 16 15 30 614.17 244.5 104.59 326.7 7 -1 0 1 0 15 50 1128.5 332.3 109.98 946.7 8 1 0 1 16 15 50 691.67 221.6 106.95 753.3 9 0 -1 -1 8 5 30 908.33 304.3 104.94 816.7 10 0 1 -1 8 30 30 920.33 284.5 110.12 819.2 11 0 -1 1 8 5 50 1052.5 410 113.92 1245.8 12 0 1 1 8 30 50 1073.33 262.3 109.96 1074.2 13 0 0 0 8 15 40 985 294.7 110.1 845 14 0 0 0 8 15 40 1027.5 301 110.64 765 15 0 0 0 8 15 40 972.5 281.7 105.05 950

[0176] The analysis results according to Test Example 2 are shown in Figures 3 to 6.

[0177] Figures 3 to 6 each show the analysis results according to Test Example 2 for cutting strength, hardness, elasticity, and tensile strength.

[0179] A person skilled in the art to which the present invention pertains will understand that the present invention may be implemented in other specific forms without altering its technical concept or essential features. Therefore, the embodiments described above should be understood as illustrative in all respects and not restrictive. The scope of the present invention is defined by the claims set forth below rather than by the detailed description above, and all modifications or variations derived from the claims and their equivalents should be interpreted as being included within the scope of the present invention. Explanation of the symbols

[0180] S100: Mixture preparation step, S200: Forming stage, S300: Heating step.

Claims

Claim 1 A method for preparing a surimi mixture comprising: a step of preparing a mixture by mixing surimi and auxiliary materials; a step of preparing a surimi mixture by extruding the mixture using an extruder equipped with a screw, wherein the rotational speed of the screw is 30 to 50 rpm; and a step of pressurizing and heating the prepared surimi mixture with steam at 121.5 to 125 ℃ for 5 to 30 minutes in a sealed space; wherein the auxiliary materials comprise a food additive composition including wheat flour, soy protein, starch, rice flour, oil, maltodextrin, and liquid sorbitol. Claim 2 A method for preparing a surimi mixture according to claim 1, wherein the step of preparing the mixture is to prepare the mixture having a moisture content of 30 to 60%. Claim 3 A method for preparing a surimi mixture according to claim 1, further comprising the step of mixing water in an amount greater than 0 parts by weight and less than or equal to 16 parts by weight with the mixture prepared in the step of preparing the mixture, after the step of preparing the mixture and before the step of preparing the surimi mixture. Claim 4 delete Claim 5 delete

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