FUNCTIONAL ANCHOVY SEASONING AND MANUFACTURING METHOD THEREOF

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%.