THE INSTANT NUTRITIONAL ANCHOVY SOUP FROM JUVENILE ANCHOVY AND PROCESS FOR THE PREPARATION THEREOF

摘要

A method of manufacturing instant anchovy gruel using juvenile anchovy extract powder, gelatinized starch and food additives is provided to obtain the anchovy gruel having excellent taste, flavor and overall palatability. To make instant anchovy gruel, 5% by weight of juvenile anchovy extract powder(10Brix) is heated with 25% by weight of juvenile anchovy freeze dried products, 52% by weight of brown rice flour, 5% by weight of water, 4% by weight of sugar, 2.8% by weight of soybeans, 3% by weight of milk cream, 3% by weight of bamboo salt, 0.1% by weight of dried laver and 0.1% by weight of dried kelp and then dried. The juvenile anchovy extract powder is treated at 120deg.C and a pH of 7.1 for 100min to improve the flavor and is extracted by being finely chopped with a chopper, firstly enzyme-hydrolyzed by agitated with 0.5% by weight of Alcalase at 55deg.C and a pH of 8.0 for 3hr and secondly enzyme-hydrolyzed by agitated with 1.0% by weight of Flavourzyme at 45deg.C and a pH of 6.0 for 4hr.