KIM, SEON GEUN,김선근,HWANG, SEOK MIN,황석민,KIM, BYEONG GYUN,김병균,OH, KWANG SOO,오광수
申请号：
KR1020130014270
公开号：
KR1013703020000B1
申请日:
2013.02.08
申请国别(地区):
KR
年份:
2014
代理人:
摘要：
The present invention, in order to serve a mussel sauce that not only has excellent nutrition and storability but also superior functionality, provides a method of manufacturing a mussel sauce which comprises: a step for making hot water extract from the mussel by adding 5-10 parts by weight of water to 1 part by weight of the mussel and boiling at 90-95°C for 3-6 hours, then centrifuging and separating the supernatant a step for making an enzymatic hydrolysate of the residue of the hot water extract from the mussel by hydrolyzing after gradationally treating alcalase and flavozyme to the residue obtained from the centrifugation in the above stage a step for producing a mussel complex extract by mixing the hot water extract from the mussel and the enzymatic hydrolysate of the residue thereof a step for flavoring by mixing 30-40 parts by weight of the mussel complex extract with a flavor enhancer made by blending 10-15 parts by weight of sugar, 5-10 parts by weight of salt, 1-5 parts by weight of MSG, 1-10 parts by weight of soy sauce, 1-5 parts by weight of starch, 1-5 parts by weight of yeast extract, 3-5 parts by weight of wheat flour, and 20-30 parts by weight of water and boiling at 80-95°C for 10-30 minutes a step for filling and sealing the mussel sauce in a package and a step for sterilizing the packed mussel sauce by a heat treatment at 90-130°C for 5-50 minutes.COPYRIGHT KIPO 2014[Reference numerals] (AA) Mussel (BB) Pulverization (CC) Extracting hot water (5-10 times the mussel (v/w), 90-95째C, 3-6 hours) (DD) Cooling down and centrifuging (5,000 Xg) (EE) Supernatant (FF,QQ) Adjusting Brix (GG) Hot water extract (HH) Residue (II) Adding water (2-5 times the residue (v/w)) (JJ) Adjusting pH to be 7.0-8.0 (KK) First hydrolysis (AIcalase, 50-60째C, 2-4 hours) (LL,OO) Inactivating enzyme (MM) Adjusting pH to be 6.0-6.5 (NN) Second hydrolysis (FIaavourzyme, 40-50째C, 2-4 hours) (PP) Centrifuging (5,000 Xg) (RR) Enzymatic lysate from hot water-extracted re
