CHOE, MYEON,LIM, JUN GU,임준구,IM, JAE CHEON,임재천,KIM, DAE JUNG,김대중,CHANG, SUK GUEN,장석균
申请号：
KR1020120113905
公开号：
KR1013435110000B1
申请日:
2012.10.15
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
The present invention relates to a method for preparing a shellfish composition with improved flavor, and more specifically, to a method for preparing a shellfish composition with improved functional flavor. The present invention includes a first enzyme deactivation step, a second enzyme deactivation step, and a Maillard reaction step.COPYRIGHT KIPO 2014[Reference numerals] (AA) Fresh Scallop(BB) Hydrolysis(CC) Wet grinding(DD) Protease treatment( First enzyme-treatment)(EE) First enzyme inactivation (85 °C / 15min)(FF) RNA degradation enzyme treatment (second enzyme-treatment)(GG) AMP degradation enzyme treatment (third enzyme-treatment)(HH) Second enzyme inactivation(II) Mix amino acids and additives(JJ) Cooling(KK) Produce Scallop composition본 발명은 풍미가 증진된 패류 조성물의 제조방법에 관한 것으로, 구체적으로는 단계적 효소처리 후 메일라드 반응을 접목시켜 관능적 풍미가 탁월하게 증진된 패류 조성물의 제조방법에 관한 것이다.
