KR20040078014A - 페이스트형 패류된장국 및 그 제조방법 - Google Patents
페이스트형 패류된장국 및 그 제조방법 Download PDFInfo
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- KR20040078014A KR20040078014A KR1020030013118A KR20030013118A KR20040078014A KR 20040078014 A KR20040078014 A KR 20040078014A KR 1020030013118 A KR1020030013118 A KR 1020030013118A KR 20030013118 A KR20030013118 A KR 20030013118A KR 20040078014 A KR20040078014 A KR 20040078014A
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- shellfish
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- miso
- miso soup
- extract
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
Claims (8)
- 마쇄한 패류육에 물과 단백질분해효소를 첨가한 후 이를 분해 및 여과하여 패류분해액을 만드는 단계;패류에 물을 넣고 가열한 후 여과하여 만들어진 패류엑기스와 상기 패류분해액을 혼합하여 패류혼합액을 만드는 단계;상기 패류혼합액에 된장을 첨가하여 된장국원료를 만드는 단계; 및상기 된장국원료를 마쇄한 후 농축하여 된장페이스트를 제조하는 단계로 이루어진 것을 특징으로 하는 페이스트형 패류된장국의 제조방법.
- 제1항에 있어서,상기 패류분해액 제조단계에서 상기 패류육 중량대비 0.5~2배의 물과 0.3~0.7wt%의 단백질분해효소를 첨가하고 온도 30~70℃에서 1~7시간동안 반응시킨 후, 온도 90~100℃에서 30~120초동안 가열하여 효소를 불활성화시킨 다음 이를 여과·농축하는 단계를 더 포함하는 특징으로 하는 페이스트형 패류된장국의 제조방법.
- 제1항에 있어서,상기 패류분해액 제조단계에서 단백질분해효소는 파파인, 알칼라아제, 퍼스칼라아제, 콜플린, 뉴트라아제, 플라보자임, 맥사자임, 프로모드, 프로타멕스, 브로멜린 중에서 선택적으로 사용하는 것을 특징으로 하는 페이스트형 패류된장국의 제조방법.
- 제1항에 있어서,상기 패류혼합액 제조단계에서 상기 패류분해액과, 온도 80~100℃에서 1∼4시간 가열한 후 이를 여과한 패류엑기스를 같은 농도로 농축하되 그 혼합비율을 1:1∼2로 하는 것을 특징으로 하는 페이스트형 패류된장국의 제조방법.
- 제1항에 있어서,상기 된장국원료 제조단계에서 상기 패류혼합액 중량대비 60~120%의 된장을 첨가함을 특징으로 하는 페이스트형 패류된장국의 제조방법.
- 제5항에 있어서,상기 된장국원료 제조단계에서 상기 패류혼합액에 된장을 첨가된 것에 이어, 으깬 마늘, MSG, 가쯔오부시분말(또는 엑기스), 효모추출물, 다시마엑기스, 쇠고기 다시다, HVP 중에서 1종 이상 선택적으로 혼합하는 것을 특징으로 하는 페이스트형 패류된장국의 제조방법.
- 제5항 또는 제6항에 있어서,상기 된장페이스트 제조단계에서 된장국원료를 콜로이드 밀로 마쇄하여 만들어진 콜로이드상의 혼합물을 온도 50~100℃에서 30분∼4시간동안 농축하여 조리풍미를 부여하고 농도 20∼45브릭스, 수분활성 0.68∼0.75인 된장페이스트를 얻는 것을 특징으로 하는 페이스트형 패류된장국의 제조방법.
- 제1항 내지 제7항 중 선택된 어느 한 항의 방법에 의해 제조된 페이스트형 패류된장국.
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KR10-2003-0013118A KR100519101B1 (ko) | 2003-03-03 | 2003-03-03 | 페이스트형 패류된장국 및 그 제조방법 |
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KR102535643B1 (ko) * | 2022-08-09 | 2023-05-30 | 이영환 | 재첩의 단백질 분해 효소 반응 산물을 포함하는 근육 손실 예방용 기능성 식품 조성물 |
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KR101022074B1 (ko) * | 2010-08-05 | 2011-03-11 | 정윤재 | 생이매패류장의 제조방법 및 상기 방법으로 제조된 생이매패류장 |
KR102535643B1 (ko) * | 2022-08-09 | 2023-05-30 | 이영환 | 재첩의 단백질 분해 효소 반응 산물을 포함하는 근육 손실 예방용 기능성 식품 조성물 |
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