한국식품연구원;경성대학교 산학협력단;KOREA FOOD RESEARCH INSTITUTE;KYUNGSUNG UNIVERSITY INDUSTRY COOPERATION FOUNDATION
发明人:
KIM, YOUNG MYOUNG,김영명,KIM, BYOUNG MOK,김병목,LIM, JI HOON,임지훈,KIM, DONG SOO,김동수
申请号：
KR1020110131160
公开号：
KR1020130064513A
申请日:
2011.12.08
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A functional anchovy seasoning is provided to keep characteristic nutrients and seasonings of anchovy with a low salt content and an excellent polishing property, and to contain gamma-aminobutyric acid and a component of controlling blood pressure. CONSTITUTION: A manufacturing method of anchovy seasoning comprises the following step: mixing 100 wt% of hydrolysate with 0.1-20 wt% of a sea tangle extract. The hydrolysate comprises an anchovy hydrolysate and a fast-fermented bean paste hydrolysate in a ratio of 1:0.1-0.8 wt%. The sugar content of the hydrolysate and the sea tangle extract is 30-60 brix. The hydrolysate is hydrolyzed by a protein hydrolyzing enzyme which is selected from a group comprising alcalase, flavozyme, protamax, papain, protease, and neutrase. The hydrolysate is hydrolyzed by alcalase, flavozyme, and protamax successively. The anchovy seasoning comprises amino acids of taste compounds and amino acids of bitter substances in a ratio of 1:0.1-0.7 wt%.본 발명은 멸치 조미료 및 이의 제조방법에 관한 것으로 멸치 가수분해물 및 청국장 가수분해물로 이루어진 것이거나 멸치와 청국장의 혼합물이 가수분해된 것인 가수분해물 100 중량부에 대하여 다시마 추출물 0.1 내지 20 중량부를 포함함으로써, 멸치 고유의 영양과 향미특성을 보유하면서 염분함량이 낮고 정미성이 높으며 고미성이 낮을 뿐만 아니라 가바 및 혈압조절 성분을 함유한다.
