METHOD OF PREPARING A PEARL OYSTER MUSCLE EXTRACT WITH ENHANCING FLAVOR

摘要

A method of manufacturing pearl oyster muscle extract with improved flavor is provided to obtain pearl oyster muscle extract useful as flavoring material for instant food and to utilize wasted pearl oyster muscle. Pearl oyster muscle extract with improved flavor is prepared by mixing pearl oyster muscle extract, 0.4M glucose, 0.4M glycine and 0.4M cystine and heating at 120 to 150deg.C for 140 to 150min at a pH of 6.9 to 7.6. The pearl oyster muscle extract is obtained by the steps of: mixing pearl oyster muscle with 2 to 3 times the weight of water; blanching at 90 to 100deg.C for 3 to 10min; adding Alcalase thereto and heating at 50 to 60deg.C for 3 to 5hr while stirring; heating at 90 to 100deg.C for 3 to 10min to deactivate the Alcalase; adding exopeptidase and hydrolyzing at 40 to 50deg.C for 3 to 5hr while stirring; heating at 90 to 100deg.C for 3 to 10min to deactivate the exopeptidase; and separating the residue, centrifuging and concentrating the extract.