CHO, EUN KYUNG,조은경,LEE, MI YEON,이미연,KIM, BYUNG CHUL,김병철,WOO, HYUN JUNG,우현정,KIM, EUN A,김은아,JUNG, DA SOM,정다솜,YOU, YOUNG MI,유영미,CHO, EUN KYUNGKR,LEE, MI YEONKR,KIM, BYUNG CHULKR,WOO, HYUN JUNGKR,KIM, EUN AKR,JUNG, DA SOMKR,YOU, YOUNG MIKR
申请号：
KR1020140152116
公开号：
KR1020160058986A
申请日:
2014.11.04
申请国别(地区):
KR
年份:
2016
代理人:
摘要：
The present invention relates to softened fish and shellfish food products and a method of producing the same which adds an enzyme liquid containing enzyme to fishes and shellfishes and processes the same in high-pressure so the unique shape of the fishes and shellfishes is maintained and the hardness of the fish and shellfish food products is adequate for the aged and patients whose mastication, swallowing and digestion functions are deteriorated or children whose teeth are not fully developed to chew and swallow. Furthermore, water scale in tissues on the edges of surfaces of the shellfish food products is removed and the taste, flavor, texture and the overall quality of the softened fish and shellfish food products are enhanced compared to unripe abalone.본 발명은 어패류 식품에 효소가 함유된 효소액을 첨가한 후 고압효소처리를 통해 어패류 식품의 고유한 형태는 유지하되 저작, 연하, 소화기능 등이 저하된 고령자 및 환자, 또는 치아의 발달이 미숙한 유아 등이 쉽게 씹거나 삼킬 수 있는 경도를 가지고, 어패류 연화 식품 표면 가장자리의 테두리 조직 내 검은색 막(물때； water scale)가 제거되었으며, 생(生, unripe)전복에 비하여 맛, 풍미, 식감 및 전반적인 기호도가 향상된 어패류 연화 식품 및 그 제조방법에 관한 것이다.
