JP2016005450A - Manufacturing method of seasoning sauce of shellfish or sea squirt and seasoning sauce of shellfish or sea squirt manufactured by the method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a manufacturing method of seasoning sauce of shellfish or sea squirt, such as oyster sauce, having the original flavor and taste of the shellfish or the sea squirt as if the shellfish such as oyster or the sea squirt becomes the seasoning, and provide the seasoning sauce.SOLUTION: A manufacturing method comprises: a quick freezing step 3 of freezing quickly shelled shellfish or sea squirt; a frozen product crushing step 4 of crushing the provided frozen products; an enzymolysis step 5 of performing enzymolysis at a temperature of 10-30°C by adding a degrading enzyme to the provided crushed products; a foreign matter removal step 6 of removing foreign matters from the provided liquid product; a chief material sterilization step 7 of sterilizing the provided liquid product; a cooking step 8 of adding secondary materials to the liquid product after the chief material sterilization and cooking it; and a packing and sterilization step 9 of packing the provided cooked product in a container and sterilizing it. A sauce is obtained with the manufacturing method.

Description

  TECHNICAL FIELD The present invention relates to a method for producing a seasoning sauce for shellfish or sea squirt with improved flavor, and a seasoning sauce for shellfish or sea squirt by the production method.

Shellfish such as oysters, clams, clams, and scallops have a unique flavor and flavor, and the soup has been used as a seasoning sauce such as oyster sauce for a long time. Like shellfish, squirts also have a unique flavor and texture and are used in various dishes.
Seasoning sauces such as oyster sauce play an important role in determining the taste of dishes, but for example, oyster sauce is a supernatant liquid fermented with salted oysters that originated in China, It is generally made by adding saccharides, glue, etc. to an extract obtained by simmering oyster broth or concentrating oyster extract.

Such oyster sauce has a unique richness and flavor and is an essential seasoning for Chinese cuisine, especially Cantonese cuisine, but in recent years this oyster sauce is not only Chinese food but also French and Italian etc. There is an increasing demand for use in a wide range of dishes, and there is an increasing demand not only for oyster sauce made of oysters but also for seasoning sauces made of other shellfish and sea squirts.
Conventionally, boiled juice obtained by heating ingredients and concentrated extract are used as such seasoning sauces.

  Patent Document 1 discloses that oyster sauce is used not only as a flavor of Chinese food but also for various dishes with delicate flavors. As a main ingredient, oyster extract is used as a main ingredient and contains 50 mg or more of taurine per 100 g, calcium. And a seasoning composition in which the ratio of the total amount of magnesium is 30% by weight or less is proposed, and after removing shells from domestically grown oysters with oysters, washing, boiling for 15 minutes with hot water, Production of oyster sauce produced using 30% oyster juice concentrate produced by removing impurities by passing through a 100 mesh screen, concentrating at normal pressure (100 ° C, 20 minutes) and sterilizing by heating at 100 ° C An example is shown.

Patent Document 2 describes a health food using a sea squirt extract from sea squirt by extraction with hot hot water or by reaction with alcohol.
However, in such sauces using oysters and sea squirts that have been heated, or sauces that use concentrated extracts, the taste of certain ingredients is emphasized, and the original taste and flavor of oysters and sea squirts when eaten raw A deep flavor like that was used as a sauce was not obtained.

Patent Document 3 discloses dry powder of sea squirts obtained by pulverizing shelled sea squirts, and describes that a broth containing dried sea squirt powder is used as a sauce.
However, since the dry powder described in Patent Document 3 is simply powdered sea squirt, a process of cooking at the cooking stage is necessary to extract the taste of sea squirt, and it is inconvenient as a sauce material. It has become.
Therefore, there is a demand for a deep-flavored seasoning that uses shellfish and sea squirts as a seasoning sauce as it is, while feeling the umami and flavor of oysters and sea squirts when eaten raw.

JP 2011-182723 A JP 2004-298161 A International Publication No. 2000/044246

  The present invention has been made in view of the above-mentioned problems of the prior art, and the object of the present invention is to provide shellfish such as oysters and sea oysters as they are seasoned, shellfish and oysters having the original umami taste and flavor. The object is to provide a seasoning sauce for shellfish or squirts such as sauce, and a seasoning sauce for shellfish or squirts such as oyster sauce by the method.

  In order to achieve the above object, a method for producing a seasoning shellfish or sea squirt according to one aspect of the present invention is obtained by a quick freezing step of rapidly freeing a shell or sea squirt peeled off from the shell, and the quick freezing step. A frozen material pulverizing step for pulverizing a frozen shellfish or sea squirt peeled product, and a cracking enzyme added to the shell or sea squirt peeled material obtained in the frozen material pulverizing step, and a temperature of 10 ° C. to 30 ° C. Enzymatic digestion step for enzymatic degradation, a foreign matter removal step for removing foreign matter from the shell or squirt peeled fluidized product obtained in the enzyme digestion step, and a shell or squirt peeled fluidized product that has passed through the foreign matter removal step A main material sterilization step, a cooking step in which a secondary material is added to the shellfish or sea squirt peel fluidized product after the main material sterilization step to prepare a seasoning sauce for shellfish or sea squirt, and a shell or sea squirt after the cooking step Seasoning saw It was filled in a container, and having a filling sterilization step of sterilizing.

  In the enzymatic decomposition step, protease is used as a decomposing enzyme, and enzymatic decomposition is performed with stirring at a temperature of 10 ° C to 30 ° C. A decomposition step for uniform enzymatic decomposition of shellfish or sea squirt peeled and 15-25 ° C It is preferable to have a aging step for stabilizing the mixed state of the contents, which is performed at a temperature, and to have a separation step for removing large solids between the decomposition step and the aging step.

  The sterilization process is performed using a plate-type sterilizer at a sterilization temperature of 130 ° C. for 10 seconds, and the foreign matter removal process is performed by passing a 60-mesh strainer and a 11000 gauss magnet filter in the shelled or squirted body fluidized product. It is preferable to carry out by removing the foreign matter.

  The separation step performed between the decomposition step and the aging step is preferably performed using a 200 mesh screen.

  A seasoning source of shellfish or squirts according to one aspect of the present invention is a quick-freezing step of rapidly freezing shellfish or sea squirt peeled off from the shell, and a frozen product of shellfish or sea squirt peeled in the quick freezing step A frozen material pulverizing step, an enzyme decomposing step of degrading an enzyme at a temperature of 10 ° C. to 30 ° C. by adding a degrading enzyme to shellfish or sea squirt peeled pulverized material obtained in the frozen material pulverizing step, A foreign matter removing step for removing foreign matter from the shell or sea squirt peeled fluidized product obtained in the process, a main material sterilizing step for sterilizing the shell or sea squirt peeled fluidized product that has passed through the foreign matter removing step, and It is manufactured by a manufacturing method having a cooking process of adding a secondary material to a shellfish or sea squirt peel fluidized product and cooking, and a filling sterilization process of filling the container with the seasoning sauce of shellfish or sea squirt after the cooking process and sterilizing it. Ru And wherein the door.

  According to the shellfish or sea squirt seasoning manufacturing method of the present invention, the shellfish or sea squirt seasoning sauce is obtained by using the shellfish or sea squirt peel fluidized by hydrolyzing the shellfish or sea squirt peel at low temperature. Manufactures shellfish or sea squirt seasoning sauce that has the original texture of shellfish or sea squirt as if it were a seasoning source of shellfish or sea squirt without losing the nutrients, umami, and flavor of the sea shell or sea squirt. can do.

  In addition, the seasoning sauce for shellfish or sea squirt by the production method of the present invention has not undergone the process of heat extraction or heat concentration, so the shellfish or seafood with a deep texture with the taste and flavor of fresh raw shellfish or sea squirt It is a seasoning source for sea squirts, and it is a seasoning source for shellfish or sea squirts that is suitable for Chinese, French, Italian and Japanese dishes.

It is a flowchart for demonstrating the manufacturing method of the seasoning sauce of a shellfish or a sea squirt which concerns on one Embodiment of this invention.

The method for producing a seasoning sauce of shellfish or sea squirt according to the present invention is a method of rapidly freezing shellfish or sea squirt peeled off shells or sea squirts, pulverizing them in a frozen state, performing enzymatic decomposition at a low temperature, and then It is characterized by producing a seasoning sauce of shellfish or sea squirt using a fluidized shellfish or sea squirt that has been heat sterilized, and a heating process at a temperature exceeding 30 ° C. except for a short time heating for sterilization. It is characterized in that a fluidized product of shellfish or sea squirt is prepared without passing through.
Hereinafter, the specific example of the form for implementing the manufacturing method of the seasoning sauce of a shellfish or a sea squirt by this invention is demonstrated in detail, referring a figure.

The method for producing a seasoning sauce of shellfish or squirts according to the present embodiment is a quick freezing step of quickly freezing the shelled shell or squirt shells after removing the shell or squirt shells, and freezing and freezing for a certain period of time. Frozen material crushing step for crushing the shellfish or sea squirt peel, enzymatic decomposition step for degrading enzyme to the ground shell or sea squirt peel and decomposing at a low temperature of 10 ° C. to 30 ° C., enzymatically digested shell or sea squirt Foreign matter removal process for removing foreign matter from peeled body fluidized product, main material sterilizing process for sterilizing shellfish or sea squirt peeled body fluidized product for a short time, cooking process for adding auxiliary material to shelled or sea squirt peeled fluidized product and cooking It has a filling and sterilizing step of filling a container with a seasoning source of shellfish or sea squirt made through the cooking step and sterilizing it.

FIG. 1 is a flowchart for explaining a method for producing a seasoning sauce of shellfish or sea squirt according to an embodiment of the present invention. Hereinafter, with reference to FIG. 1, each step of the manufacturing method of the seasoning sauce of a shellfish or a sea squirt is demonstrated.
As long as the shell or squirt used in the method for producing the seasoning sauce of the shell or squirt according to the present invention can be used for food, the type, place of origin, and season are not particularly questioned. Examples include oysters, clams, clams, camellias, scallops, hokkito, scallops, etc. Examples of squirts include maboya, red oysters, white squirrels, and scallops.
Oysters are preferred because they can be used as an oyster sauce in both Japanese and Western cuisines. Especially, use oysters with plenty of nutrients, which are called ripe oysters, collected in March and April on the Sanriku Coast. Is preferable because it can be a particularly flavorful oyster sauce.
In addition, sea squirts in the summer are preferable because sweetness and umami increase and a seasoning sauce rich in flavor can be obtained.

When the shellfish or sea squirt is landed, an operation of removing the shell of shellfish or sea squirt is performed (step 1).
The shells or sea squirts from which the shells have been removed are quickly frozen (step 3) after washing (step 2).
In order to maintain the freshness of the shell or sea squirt, it is preferable that the process from the removal of the shell or sea squirt in step 1 to the quick freezing in step 3 be performed on the same day that the sea shell or sea squirt is landed.
The model of the refrigerator for quick freezing and its operating conditions are not particularly specified as long as the shells or sea squirts are sufficiently frozen, but should be performed at -40 ° C to -20 ° C. Is preferable for maintaining the freshness and flavor of shellfish or sea squirts.

The frozen product of the quick-frozen shell or sea squirt is subjected to a pulverizer in the next frozen product pulverization step to obtain a ground product of shell or sea squirt (step 4).
By crushing the shell or sea squirt peeled in a frozen state, the crushed product immediately after grinding becomes granular, but this shell or sea squirt peeled product may be ground to a size of about 1 mm or less in the next step. This is preferable for efficiently carrying out the enzymatic decomposition step.
Since the freshness of crushed shell or squirt peels tends to decrease when the temperature exceeds 30 ° C., the temperature of the crushed shell or squirt peels should be set to 30 ° C. or less in the frozen product grinding step. I need it.
When using a pulverizer with a high temperature rise, to prevent the temperature of the contents from exceeding 30 ° C., the contents are equipped with a cooling facility, or pulverized with a coolant such as dry ice. It is preferable to carry out.

  The crushed product of shellfish or sea squirt that has been crushed in the frozen material pulverization step is sent to the enzymatic decomposition step (step 5). In order to suppress the decrease in freshness of the contents and maintain the flavor of shellfish or sea squirt, it is necessary to control the enzymatic decomposition step to 30 ° C. or lower, and in particular, to control in the range of 10 ° C. to 30 ° C. is a decrease in freshness. It is preferable in terms of prevention, flavor maintenance of shellfish or sea squirt, and progress of enzymatic degradation. Therefore, it is preferable that the decomposition tank for carrying out the enzyme decomposition reaction and the aging tank are equipped with a temperature adjusting device such as a jacket connected to the hot water line or the cooling water line, and a temperature adjusting device that can be controlled to 30 ° C. or less. .

  Degradative enzymes used in the enzymatic degradation step include enzymes that degrade proteins such as proteases and peptidases into amino acids and peptides, starches such as amylases, glucanases, and cellulases, enzymes that degrade polysaccharides such as cellulose, to oligosaccharides, lipases, etc. Enzymes that break down fat. Among these, it is particularly preferable to use a protease in order to decompose a protein contained in shellfish or sea squirt.

  In addition, the enzymatic decomposition step is a two-stage process including a decomposition step (step 5-1) performed at a temperature of 10 ° C. to 30 ° C. with low speed stirring and an aging step (step 5-3) performed at a temperature of 15 ° C. to 25 ° C. It is preferable to carry out with.

The decomposition step is a step for uniformly enzymatically decomposing crushed shellfish or sea squirt, and is usually performed for 10 to 15 hours.
The aging process is a process for aging of the main material for further digestion and aging of the source main material, stabilizing the mixed state of the contents and producing a rich body, at a temperature of 15 to 25 ° C. It is preferable to carry out for 12 hours to 24 hours.
As long as the temperature range can be maintained, the aging step may be a stationary state without stirring or low-speed stirring.

In the enzymatic decomposition process, it is possible to provide a separation process (step 5-2) for removing undegraded products having large shapes, residues of shells or squirt shells, foreign substances, etc. between the decomposition process and the aging process. From the aspect of texture when used as a seasoning sauce.
Shells or sea squirts that have been disassembled become a solid-liquid mixture that has fluidity, but are not sufficiently decomposed and have a large shape, or shells or sea squirts mixed from raw shells or sea squirts , Including foreign matter.
In the separation step for removing these large-sized objects, a filtration device such as a mesh filter can be used, and the screen in the case of using the mesh filter is preferably 150 mesh to 250 mesh, particularly 200 mesh. It is particularly preferable from the viewpoint of touch when used as a seasoning source for shellfish or sea squirts.
By providing a separation step in the middle of the enzymatic decomposition step, large solids that could not be completely decomposed in the decomposition step can be removed, so the crushed shellfish or sea squirt peeled off should be small enough to pass through the mesh. In the next ripening step, it is further enzymatically decomposed to give a shell or sea squirt fluidized product that gives a good texture.

The shellfish or sea squirt peeled fluidized product that has been subjected to the enzymatic decomposition process is sent to the next foreign substance removal process (step 6) without performing the concentration process. The reason for not performing the concentration step is to prevent the flavor deterioration of the shellfish or sea squirt due to prolonged high-temperature heating for concentration.
The foreign matter removal step for removing foreign matter and metal mixed in the manufacturing process includes a mesh strainer and a magnetic strainer, and removes foreign matter and metal from the shelled or squirted body fluidized product.

  The shellfish or sea squirt peeled fluidized product that has finished the foreign matter removing step is sent to the main material sterilizing step (step 7) for performing the sterilization treatment in the raw material stage. The equipment that can be used in the main material sterilization process can use a known liquid continuous sterilization apparatus that can continuously sterilize a fluid, but a plate type sterilization apparatus that uses a plate heat exchanger requires a short time. This heat treatment is preferable because the sterilizing ability is high and the flavor is hardly impaired.

Sterilization conditions in the main material sterilization process can be performed by sterilization at 85 ° C to 135 ° C for 2 seconds to 100 seconds. Norovirus dies at 85 ° C for about 1 minute. Since it impairs the flavor of the sauce, it is preferably carried out at a temperature of 120 ° C. to 135 ° C. under sterilization conditions for 5 to 15 seconds, particularly preferably at 130 ° C. for 10 seconds.
Due to the heating in the main material sterilization process, the degrading enzyme added in the enzymatic decomposition process is also deactivated. By simultaneously carrying out sterilization and deactivation of the degrading enzyme, the time for heating the shell or sea squirt peeled fluidized product can be shortened and the flavor of the shell or sea squirt can be prevented from being impaired.

The shellfish or sea squirt peeled fluidized product that has been sterilized in the main material sterilization process is sent to a cooking process (step 8) for adjusting the taste, viscosity, color tone, etc. of the seasoning sauce of the shellfish or sea squirt.
A cooking process is a process which adds and cooks the auxiliary material for adjusting a taste, a viscosity, a color tone, etc. to the shellfish or sea squirt fluidization thing which finished sterilization.

Secondary materials that can be used in the cooking process include XO soy sauce, soy sauce, fish sauce, mayonnaise, various animal and vegetable fats and oils, various dairy products, vegetables, meat, fish pastes, seawater, seaweed and shellfish pastes and extracts, etc. Can be mentioned.
In the cooking process, cooking is usually performed at a temperature of 50 to 90 ° C. for 5 to 20 minutes for seasoning and viscosity adjustment.

  The seasoning sauce of shellfish or sea squirt after finishing the cooking process is filled into a container by a filling machine in a filling sterilization process (step 9), and then heat sterilized at a temperature of 100 to 130 ° C. for 60 to 120 minutes.

  The seasoning sauce of shellfish or sea squirt manufactured by the manufacturing method of the present embodiment, the flavor and flavor of shellfish or sea squirt are sufficiently felt, and the flavor of other ingredients is not canceled out. It is suitable as a seasoning material for various dishes such as Italian and Japanese.

[Example 1]
Oysters landed in Kesennuma Bay were oystered (shell removal) and washed on the day they were landed, and the oysters were rapidly frozen at -30 ° C. Next, the frozen oyster peel was crushed in a frozen state to produce a ground oyster peel. The temperature of the pulverized oysters after pulverization was 10 ° C.
The pulverized peeled oysters were put into a decomposition tank equipped with a stirrer and a jacket for temperature control, protease corresponding to 1% by weight was added to the input amount, and the internal temperature was 15 ° C. to 25 ° C. while stirring at low speed. The temperature was adjusted to 0 ° C., and the enzymatic decomposition reaction was carried out for 15 hours to obtain a fluidized oyster peel.
Next, the oyster peel fluidized product in the cracking tank is passed through a 200 mesh screen mesh filter to remove large solids, transferred to an aging tank, and intermittently mixed at a low speed for 20 hours at a temperature of 20-30 ° C. And matured. After the aging process in the aging tank is finished, the oyster body fluidized product is passed through a 60 mesh strainer and a 11,000 gauss magnet filter to remove large foreign objects and metal foreign objects, and then transferred to a plate sterilizer for sterilization. Sterilization treatment was performed at a temperature of 130 ° C. for 10 seconds. A oyster sauce is prepared by adding soy sauce, fish sauce and mayonnaise as auxiliary materials to the oyster peel fluidized product of the main material which has been sterilized, and cooked at 90 ° C. for 10 minutes to prepare an oyster sauce. And was sterilized by heating at 112 ° C. for 80 minutes with a sterilizer to obtain a prototype A.

[Comparative example]
The oyster peeled and washed oyster peel was boiled in hot water at 80 ° C. for 15 minutes in the same manner as in the examples, and then the boiled liquid was filtered through a 100 mesh screen and concentrated at 100 ° C. for 20 minutes at normal pressure to extract the oyster extract. Was made. The obtained oyster extract was subjected to foreign matter removal and sterilization treatment in the same manner as in the example, and an oyster sauce was prepared using the same amount of auxiliary material as in the example and filled in the container, and sterilization treatment was performed under the same conditions as in the example. Comparative product B was obtained.

[Sensory evaluation by cooking using oyster sauce]
Using oyster sauce from Prototype A and Comparative Product B above, octopus and asparagus peperoncino (seasoned with pasta dishes), grilled chicken leg and vegetables (prepared meat from grilled dishes), beef and watercress salad ( Four types of dishes were prepared: salad dressing material Chikuzenni (seasoned Japanese cuisine) and sensory evaluation was conducted by 10 highly trained panelists.

Evaluation criteria Item Matching: Does the oyster sauce enhance the taste of cooking?
Umami: Can you feel the umami of oysters?
Flavor: Can you feel the flavor of oysters? Rating: 3 points: Very good
2 points: good
1 point: Somewhat good
0 points: Bad results are shown in the table below.

The prototype A according to the method for producing a seasoning sauce of shellfish or sea squirt of the present invention is conventionally used in pasta dishes, grilled dishes, salad dishes, and Japanese dishes in terms of matching to the dishes, flavor and umami of oysters. Compared to comparative product B produced by the manufacturing method of
Thus, it can be seen that the oyster sauce produced by the method for producing the seasoning sauce of the shellfish or the sea squirt of the present invention is superior in the oyster sauce and flavor of oysters and has excellent compatibility with various dishes, compared to the oyster sauce produced by the conventional production method. .

[Example 2]
The sea squirts harvested in Kesennuma Bay were shelled (shell removed) and washed on the day they were landed, and the peeled sea squirts were fast frozen at -30 ° C. Subsequently, the frozen sea squirt peel was applied to a pulverizer while it was frozen to produce a ground sea squirt peel. The temperature of the ground squirt of the sea squirt after pulverization was 5 ° C.
The prepared ground squirrel pulverized product is put into a decomposition tank equipped with a stirrer and a jacket for temperature control, and 1% by weight of protease is added to the amount added, and the internal temperature is 15 ° C. to 25 ° C. while stirring at low speed. The temperature was adjusted to 0 ° C., and the enzymatic decomposition reaction was carried out for 15 hours to obtain a sea squirt flesh fluidized product.
Next, the fluidized product of sea squirt in the cracking tank is passed through a mesh filter of 200 mesh screen to remove large solids, transferred to an aging tank, and intermittently mixed at a low speed for 20 hours at a temperature of 20 to 30 ° C. And matured. After the ripening process in the ripening tank, the fluidized squirt of the sea squirt is passed through a 60 mesh strainer and a 11000 gauss magnet filter to remove large foreign objects and metal foreign objects, and then transferred to a plate type sterilizer for sterilization. Sterilization treatment was performed at a temperature of 130 ° C. for 10 seconds. Add the soy sauce, fish sauce and mayonnaise as secondary materials to the squirted squirted flesh fluidized main material, and cook it at 90 ° C for 10 minutes to prepare a seasoned squirt sauce. And sterilized by heating at 112 ° C. for 80 minutes with a sterilizer to obtain a prototype C.

[Sensory evaluation by cooking with sea squirt seasoning sauce]
By using the seasoned sauce of the sea squirt of Prototype C above, we cooked two kinds of dishes: asparagus peperoncino (seasoned with pasta dishes) and cooked rice (seasoned with Japanese dishes) by 10 highly trained panelists Sensory evaluation was performed.
As a result, the squirt seasoning sauce of Prototype C is a matching check that the squirt seasoning enhances the umami of the dish, a savory check to determine if the squirt is savory, and a flavor that indicates the squirt flavor. In any of the checks, the average score of each paneler was 2.8 or more, and it was found that the taste and flavor of the sea squirt was excellent, and that it had excellent compatibility with various dishes.

  Although the embodiments of the present invention have been described above, the present invention is not limited to the above-described embodiments, and various modifications can be made without departing from the technical scope of the present invention.

Claims (5)

A quick freezing process for rapidly freezing the peeled shell or sea squirt;
A frozen material pulverizing step for pulverizing a frozen shellfish or sea squirt obtained in the quick freezing step;
An enzymatic decomposition step in which a degrading enzyme is added to the ground shellfish or squirt pulverized product obtained in the frozen material pulverization step and the enzyme is decomposed at a temperature of 10 ° C to 30 ° C;
A foreign matter removing step for removing foreign matter from the shelled shellfish or fluid of sea squirts obtained in the enzymatic decomposition step;
A main material sterilization step of sterilizing the fluidized product of the shellfish or sea squirt that has passed through the foreign matter removal step;
A cooking step of adding a secondary material to the fluidized product of shellfish or sea squirt after the main material sterilization step, and cooking,
A filling sterilization step of filling a container with the cooked product after the cooking step and sterilizing;
A method for producing a seasoning sauce of shellfish or sea squirt, characterized by comprising:   In the enzymatic decomposition step, protease is used as a decomposing enzyme, and enzymatic decomposition is performed with stirring at a temperature of 10 ° C to 30 ° C. A decomposition step for uniform enzymatic decomposition of peeled shellfish or sea squirt, and 15 ° C to 25 ° C 2. A ripening step for enhancing the texture of the contents, which is performed at a temperature of 1. The method further comprises a separation step for removing large solids between the decomposition step and the ripening step. The manufacturing method of the seasoning sauce of a shellfish or a sea squirt as described in 2.   The method for producing a seasoning sauce of shellfish or sea squirt according to claim 1, wherein the main material sterilization step is performed using a plate-type sterilizer at a sterilization temperature of 130 ° C for 10 seconds.   The method for producing a seasoning sauce of shellfish or sea squirt according to claim 2, wherein the separation step performed between the decomposition step and the aging step is performed by filtration using a 200-mesh screen.   A shellfish or sea squirt seasoning sauce produced by the method of manufacturing a shellfish or sea squirt seasoning sauce according to claim 1.

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