ENGRAULIS JAPONICA SEASONING PREPARED BY HIGH PRESSURE/ENZYME-DISSOLUTION PROCESS AND PRODUCING METHOD THEREOF
摘要
PURPOSE: A method for manufacturing seasoning material containing anchovies through enzymatic decomposition at high pressure is provided to produce seasoning material with high functionality, abundant flavor and high nutrition. CONSTITUTION: A method for manufacturing seasoning material containing anchovies comprises: a step of pulverizing dried anchovies; a step of dispersing pulverized anchovies in water; a step of adding 0.4-0.8 weight% of enzyme; a step of adjusting pH at 6.0-8.0; a step of pressurizing at 50-125MPa and 40-60°C for 12 to 24 hours; a step of centrifuging the anchovy slurry to obtain hydrolysate; a step of filtering the hydrolysate; a step of boiling at 95-100°C to inactivate the enzyme; and a step of collecting solid content.
申请公布号
KR20100007167(A)
申请公布日期
2010.01.22
申请号
KR20080067672
申请日期
2008.07.11
申请人
KOREA FOOD RESEARCH INSTITUTE
发明人
KIM, CHONG TAI;KIM, CHUL JIN;CHO, YONG JIN;KIM, MIN JI;KIM, BOK NAM;YEO, KYUNG MOK;AHN, BYUNG HAK;YANG, SEUNG YONG;NAMGUNG, BAE;LEE, SOO JEONG;KWON, SANG OH