KR100377541B1 - Manufacturing Method for Oyster Sauce - Google Patents
Manufacturing Method for Oyster Sauce Download PDFInfo
- Publication number
- KR100377541B1 KR100377541B1 KR10-1999-0058779A KR19990058779A KR100377541B1 KR 100377541 B1 KR100377541 B1 KR 100377541B1 KR 19990058779 A KR19990058779 A KR 19990058779A KR 100377541 B1 KR100377541 B1 KR 100377541B1
- Authority
- KR
- South Korea
- Prior art keywords
- extract
- oyster sauce
- oyster
- sauce
- shellfish
- Prior art date
Links
- 241000237502 Ostreidae Species 0.000 title claims abstract description 126
- 235000020636 oyster Nutrition 0.000 title claims abstract description 126
- 235000015067 sauces Nutrition 0.000 title claims abstract description 89
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 39
- 239000000284 extract Substances 0.000 claims abstract description 71
- 235000015170 shellfish Nutrition 0.000 claims abstract description 32
- 238000000034 method Methods 0.000 claims abstract description 30
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- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims abstract description 8
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
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- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 3
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- 235000013923 monosodium glutamate Nutrition 0.000 description 3
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- 241000251468 Actinopterygii Species 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 2
- 229920002527 Glycogen Polymers 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
- 229930182558 Sterol Natural products 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 235000021120 animal protein Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
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- 239000011521 glass Substances 0.000 description 2
- KWIUHFFTVRNATP-UHFFFAOYSA-N glycine betaine Chemical compound C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 description 2
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- 235000019834 papain Nutrition 0.000 description 2
- 229940055729 papain Drugs 0.000 description 2
- 244000144977 poultry Species 0.000 description 2
- 235000019833 protease Nutrition 0.000 description 2
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- 238000013077 scoring method Methods 0.000 description 2
- 150000003432 sterols Chemical class 0.000 description 2
- 235000003702 sterols Nutrition 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
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- 239000004471 Glycine Substances 0.000 description 1
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- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- 229960003767 alanine Drugs 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
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- 229960003237 betaine Drugs 0.000 description 1
- 235000019636 bitter flavor Nutrition 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
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- 229910052802 copper Inorganic materials 0.000 description 1
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- 238000005238 degreasing Methods 0.000 description 1
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- 238000009472 formulation Methods 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 229960002449 glycine Drugs 0.000 description 1
- 235000013928 guanylic acid Nutrition 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000013902 inosinic acid Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
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- 229910052757 nitrogen Inorganic materials 0.000 description 1
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- 229910052708 sodium Inorganic materials 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2300/00—Processes
- A23V2300/14—Extraction
Abstract
본 발명은 기호성이 우수한 굴소스(Oyster sauce)의 제조방법에 관한 것이다. 보다 구체적으로 설명하면 신선한 굴과 바지락 및 홍합 등을 개별적으로 열수추출하여 얻은 추출액과 추출잔사에 단백질 분해효소로 가수분해시킨 가수분해액을 혼합하여 가열농축하여 패류추출물(extracrt)을 제조하는 방법과 패류 추출물을 일정비율로 혼합하고 설탕, 간장, 식염, 전분류, 루(Roux), 카라멜, 효모엑기스, MSG, 동.식물성단백질 가수분해물 및 물 등을 혼합하고 열처리 가공하여 풍미가 우수한 굴소스를 제조하는 방법으로 구성되어 있다.The present invention relates to a method for producing oyster sauce excellent in palatability (Oyster sauce). More specifically, fresh oysters, clams and mussels, etc. are separately mixed with an extract obtained by hydrothermal extraction and a hydrolyzate hydrolyzed with proteolytic enzymes to extract the residue to prepare a shell extract (extracrt) and Shellfish extract is mixed in a proportion and sugar, soy sauce, salt, starch, roux, caramel, yeast extract, MSG, animal and vegetable protein hydrolysates, and water are mixed and heat treated to produce oyster sauce with excellent flavor. It is comprised by the manufacturing method.
본 발명의 굴소스는 수분활성도 0.6∼0.8 범위에서 고형분 함량 30∼55 brix가 되도록 가열. 농축하여 품온을 95∼100℃로 유지한 상태에서 살균 처리된 용기에 위생적으로 포장하여 상온에서 장기간 저장유통이 가능하도록 하는 것을 특징으로 하는 경제적인 새로운 굴소스의 제조방법이다.The oyster sauce of the present invention is heated to have a solid content of 30 to 55 brix in the water activity range of 0.6 to 0.8. It is concentrated and hygienic packaging in a sterilized container in the state of maintaining the product temperature at 95 ~ 100 ℃ is a method of producing a new economical oyster sauce characterized in that long-term storage distribution is possible at room temperature.
Description
본 발명은 기호성이 우수한 굴소스(Oyster sauce)의 제조방법에 관한 것이다. 보다 구체적으로 설명하면 굴의 풍미특성을 이용하여 신선한 굴과 바지락 및 홍합 등을 개별적으로 열수추출하여 얻은 추출액과 추출잔사에 단백질 분해효소로 가수분해시킨 가수분해액을 혼합하여 가열농축하여 패류추출물(extracrt)을 제조하는 방법과 패류 추출물을 일정비율로 혼합하고 설탕, 간장, 식염, 전분류, 루(Roux ), 카라멜, 효모엑기스, MSG, 동.식물성단백질 가수분해물 및 물 등을 혼합하고 열처리 가공하여 풍미가 우수한 굴소스를 제조하는 방법으로 구성되어 있다.The present invention relates to a method for producing oyster sauce excellent in palatability (Oyster sauce). More specifically, using the flavor characteristics of oysters, fresh oysters, clams and mussels, etc., are separately extracted by hot water extraction, and the residue is hydrolyzed by proteolytic enzymes. extracrt) method and shellfish extract in a certain ratio, sugar, soy sauce, salt, starch, roux, caramel, yeast extract, MSG, animal and vegetable protein hydrolysates and water and heat treatment It is composed of a method for producing an oyster sauce with excellent flavor.
굴(Oyster)에는 각종 영양분이 많이 함유되어 있어 옛날부터 한방에서는 빈혈, 갈증에 쓰이고 혈색을 좋게하는 것으로 애용되어 왔다. 굴은 소화 흡수가 잘되는 글리코겐이 풍부(겨울철에는 4-6% 정도이나 산란기인 5월에는 1%이하로 감소)하다. 아미노산으로는 히스티딘, 라이신 등이 많고, 무기질로는 철, 망간, 동 등이 많으며, 비타민으로는 비타민 B군, C 등이 풍부할 뿐만 아니라 엑기스분에는 알라닌, 글리신, 베타인, 타우린, 호박산 등을 함유한다. 또한 굴에는 스테롤 성분이 30% 내외로 풍부한 편이나 스테롤중 콜레스테롤은 30%이하로 낮은 편이다. 굴은 회, 건조, 초절임, 레몬을 얹은 생식, 오이스타 칵텔, 후라이, 굴전골, 그라탱 등으로 조리되어 이용되고 있고 가공품으로서는 훈제 통조림, 스프, 굴소스 등을 들 수 있다.Oyster is rich in various nutrients, and from ancient times, oriental medicine has been used for anemia and thirst, and has been favored for improving color. Oysters are rich in glycogen, which can be digested and absorbed well (4-6% in winter, but less than 1% in May, the spawning season). There are many amino acids such as histidine, lysine, minerals such as iron, manganese, copper, etc. Vitamins are rich in vitamin B group and C, and extracts include alanine, glycine, betaine, taurine, succinic acid, etc. It contains. In addition, oysters are rich in sterols around 30%, but cholesterol in sterols is less than 30%. Oysters are cooked with sashimi, dried, pickled, raw with lemon, oyster cockel, fried, oyster hotpot, gratin, and the like. Smoked canned foods, soups, oyster sauce, and the like are used.
이러한 굴의 영양성분과 풍미를 이용하기 위하여 굴 엑기스나 굴 가수분해물에 전분과 각종 부재료를 혼합하여 중화요리용, 복합조미료, 육류 요리용, 가금육 요리용, 야채 요리용, 해산물 요리용, 면류 요리용 등 수 많은 용도별 굴 소스 상품이 개발되어 국제시장에 공급되고 있다.In order to use the nutrients and flavors of oysters, starch and various ingredients are mixed with oyster extract or oyster hydrolyzate for Chinese cuisine, complex seasoning, meat dish, poultry dish, vegetable dish, seafood dish, noodle dish. Many types of oyster sauce products have been developed and supplied to the international market.
이와 같은 굴소스 제품은 중국의 광동지역에서 굴 소스(이금기표)가 소스형 조미료 개발에 성공한 이래 상온유통이 가능한 다양한 품질특성의 제품을 제조하여 전세계 시장에 공급하고 있는 실정이다. 그러나 '90년대 이후 중국, 일본, 대만,홍콩, 싱가포르 등 여러나라의 조미료 회사들이 새로운 굴 소스 개발을 위하여 치열한 경쟁을 벌이고 있다.Since oyster sauce products have been successfully developed in the form of seasoning seasonings in Guangdong, China, oyster sauce products have been manufactured and supplied to various markets with various quality characteristics that can be distributed at room temperature. Since the '90s, however, many seasoning companies in China, Japan, Taiwan, Hong Kong and Singapore have been fiercely competing for the development of new oyster sauce.
굴소스의 제조와 관련된 기존의 연구는 대부분 원료의 처리가공 및 성분분석 등 기초적 학술연구 사례가 많은 반면 산업적 생산기술 공정에 관하여는 거의 공개되지 않고 있는 실정이다.Most of the existing researches related to the production of oyster sauce have many basic scientific researches such as processing of raw materials and analysis of ingredients, but little is known about industrial production technology processes.
굴의 영양성분, 기호성, 저장성, 추출물의 제조방법, 천연굴의 건조 분쇄방법 등에 관하여 부분적으로 학술적인 연구가 이루어 진 바 있으나 중화요리 조미용 굴소스의 산업적인 생산기술은 국제시장 공급을 주도하고 있는 소수(이금기표) 회사의 노하우(Know how)로서 그 기술이 알려지지 않고 있다.Although some academic research has been conducted on nutrient composition, palatability, shelf life, extract preparation method, and dry grinding method of natural oysters, the industrial production technology of Chinese seasoned oyster sauce is leading the international market supply. The technology is unknown as the know-how of a small number of companies.
굴소스의 산업적 제조기술에 관하여는 원부재료로서 굴 추출물에 옥수수전분, 소금, 당, 후추, 카라멜 등을 혼합하여 제조하는 방법, 식염의 일부를 KCl로 대체함으로서 나트륨 함량을 줄이는 굴소스의 제조방법, 기존의 원부재료에 참기름 및 향신야채를 가미하여 독특한 풍미를 갖도록 한 굴소스의 제조방법 등이 알려져 있으나 원료인 굴의 추출물 제조공정이나 조미 부재료와의 혼합 열처리 공정 등이 불명확한 문제점이 있었다. 또한 굴소스의 주원료로서 굴 추출물의 수율 증대를 위하여 단백질분해효소(papain, bromeline)로 가수분해하여 굴소스를 실험적으로 제조한 연구결과도 보고된 바 있으나 원료굴 추출물의 수율 향상 이외에는 품질이나 세부 제조공정에 관한 정보가 극히 불비한 실정이다.The industrial manufacturing technology of oyster sauce is a method of preparing oyster extract by mixing corn starch, salt, sugar, pepper, caramel, etc. as a raw material, and manufacturing method of oyster sauce which reduces sodium content by replacing part of salt with KCl. In addition, a method of preparing oyster sauce having a unique flavor by adding sesame oil and flavored vegetables to existing raw ingredients is known, but there is an unclear problem such as an extract manufacturing process of oyster as a raw material or a mixed heat treatment process with seasoning ingredients. In addition, research results of experimentally preparing oyster sauce by hydrolyzing with proteolytic enzymes (papain, bromeline) to increase the yield of oyster extract as the main raw material of oyster sauce has been reported, but in addition to improving the yield of raw oyster extract, the quality and detail of manufacturing Information on the process is extremely poor.
이외에도 기존 굴소스 상품들의 품질특성 구명과 관련하여 정미성 핵산관련물질 함량을 분석한 보고, 프로테아제(protease) 등 다양한 상업적 단백질 분해효소를 이용한 굴의 가수분해 특성에 관한 수율, 향미 및 이화학적 성분특성에 관한 연구결과들이 부분적으로 보고된바 있으나 대부분 부분 공정에 관한 기초연구 수준에 불과한 것으로서 산업적인 굴소스 생산에 활용할 만한 기술정보는 극히 미흡하고 또한 주원료로서 굴 추출물 외에 다양한 패류성분의 활용에 관한 기술정보도 거의 없는 실정이다.In addition, reports on the analysis of the quality of nucleotide-related substances in relation to the quality characteristics of existing oyster sauce products, yield, flavor and physicochemical characteristics of oyster hydrolysis characteristics using various commercial protease such as protease Although the results of this study have been reported in part, most of them are only basic research on the partial process, and the technical information for industrial oyster sauce production is extremely inadequate. There is little information.
이상과 같은 국내.외시장에서 보편적인 소비수요를 갖는 굴소스 제품의 생산기술과 관련하여 굴 등 각종 패류엑기스를 주원료로 하고 다양한 원부재료를 활용하여 정미특성이 우수하고 제조수율이 높을 뿐 아니라 상온에서도 안정적으로 저장유통이 가능한 새로운 굴소스의 제조공정을 개발하는 것이 본 발명의 목적이다.In relation to the production technology of oyster sauce products that have a general consumption demand in the domestic and foreign markets as described above, various shellfish extracts, such as oysters, are the main raw materials, and various raw materials are used to provide excellent taste and high yield. It is an object of the present invention to develop a manufacturing process of a new oyster sauce that can be stably stored distribution.
본 발명은 굴 등의 패류로부터 열수추출하여 고수율로 패류추출물을 얻고, 이 추출물에 원부재료를 혼합하여 수분활성 조절 및 열처리하여 상온에서도 안정적으로 저장유통이 가능한 새로운 굴 소스의 제조방법을 제공하는 데 있다.The present invention is to obtain a shellfish extract in high yield by hot water extraction from shellfish such as oysters, by mixing the raw materials with the extract to control the water activity and heat treatment to provide a method of producing a new oyster source that can be stably stored at room temperature There is.
도 1은 굴 및 바지락, 홍합 추출물의 제조공정도이다.1 is a manufacturing process of the oyster and clam, mussel extract.
도 2는 패류 추출물을 원료로한 굴소스의 제조공정도이다.Figure 2 is a manufacturing process of oyster sauce using shellfish extract as a raw material.
도 3은 본 발명의 굴소스 시제품과 시판 유명제품의 외관에 관한 QDA이다.Figure 3 is a QDA of the appearance of the oyster sauce prototype and the commercial famous product of the present invention.
도 4는 본 발명의 굴소스 시제품과 시판 유명제품의 향에 관한 QDA이다.4 is a QDA relating to the aroma of the oyster sauce prototype and the commercially famous famous products of the present invention.
도 5는 본 발명에 의한 굴소스 시제품과 시판 유명제품의 맛에 관한 QDA이다.5 is a QDA relating to the taste of the oyster sauce prototype and the commercially famous famous products according to the present invention.
이하, 본 발명의 굴소스 제조방법을 공정별로 보다 상세히 설명하기로 한다.Hereinafter, the oyster sauce manufacturing method of the present invention will be described in more detail by process.
제 1 공정 : 패류(굴, 바지락 , 홍합) 엑기스 제조 공정First step: shellfish (oyster, clam, mussel) extract manufacturing process
굴소스의 제조시 원료굴 엑기스의 품질과 제조수율은 소스제품의 품질 및 경제성의중요한 결정요인이다. 본 공정은 굴소스의 가공목적에 부합한 주요 중간원료인 굴 등 패류엑기스의 제조공정에 관하여 상세히 설명한다(도 1 참조). 선도가 양호한 굴, 바지락, 홍합의 가식부(생체로 탈각처리한 상태 또는 냉동원료의 경우 적절한 방법으로 해동 처리한 원료)를 3%식염수로 세정하고 다공성 용기에 받쳐 30∼60분간 10℃ 전후의 저온에서 방치하여 충분히 물빼기를 한 다음 직경 5∼10mm의 망목(Hole plate)을 부착한 육세절기(Chopper)로 세절하여 세절육을 얻는다. 세절육은 냉각 환류관이 설치되어 있는 열수 추출솥에 넣고 원료육 중량의 2∼5배량의 물 또는 0.3∼0.5% 식염수 용액을 가하여 95∼100℃에서 1∼3시간 동안 추출한 다음 여과 또는 원심분리(원침) 방법으로 상등액과 잔사를 분리하여 1차 추출 상등액(A)를 얻는다. 1차 추출잔사는 1차 추출시와 동일한 조건으로 2차 열수추출을 행하여 2차 추출 상등액(B)를 얻는다.The quality and yield of raw oyster extract during the production of oyster sauce are important determinants of quality and economics of the source product. This process will be described in detail with respect to the manufacturing process of shellfish extract, such as oysters, the main intermediate raw material in accordance with the purpose of processing the oyster sauce (see Figure 1). Clean oysters, clams, and mussels with good freshness (raw de-shelled or thawed by an appropriate method in the case of frozen raw materials) with 3% saline solution and placed in a porous container at low temperature around 10 ° C for 30 to 60 minutes. After leaving it in water, drain the water sufficiently and cut it with a hopper attached to a hole plate with a diameter of 5 to 10 mm to obtain finely cut meat. The finely cut meat is put in a hot water extraction pot equipped with a reflux condenser tube, and extracted with 2-5 times the amount of water or 0.3-0.5% saline solution for 1 hour at 95-100 ° C, followed by filtration or centrifugation ( The supernatant and the residue are separated by the original needle) method to obtain a primary extracted supernatant (A). The primary extraction residue is subjected to secondary hot water extraction under the same conditions as the primary extraction to obtain a secondary extraction supernatant (B).
2차 추출잔사에 중량기준 2-5배량의 물을 가한 후 잔사 중량 기준 0.1∼2% 상당의 상업적 단백질 분해효소(Papain, Alcalase 또는 flavozymeTM의을 단독으로 또는 Alcalase와 FlavozymeTM의7:3 복합효소)를 가하여 40∼70℃에서 2∼12시간 동안 교반 가수분해한 후 80∼100℃에서 10∼30분간 가열처리하여 효소반응을 불활성화 시킨 다음 30∼50메쉬의 체 또는 여과포로 여과하거나 3,000 x g 이상에서 30분간 원심분리하여 효소가수분해액(상등액 C)을 얻는다. 여기서 얻은 상등액(C)은 1, 2차 추출공정에서 얻은 상등액(A), (B)와 합한 후 0∼2% 상당의 포도당을 가하고 80∼100℃ 조건에서 환류냉각기를 장착하여 과도한 수분증발을 억제하면서 1∼8시간 가열처리하므로서 굴등 패류 자체에 함유된 유리당 및 글리코겐 등 당류와 아미노산 및 포도당 등의 당-아미노반응에 의해 생성된 진한 감칠맛과 굴 등 패류 특유의 농후한 풍미특성을 갖는 패류추출액을 얻는다. 이렇게 얻은 패류추출액을 30∼80℃에서 30∼40 Brix 까지 감압농축하여 굴 등 패류추출물을 얻는다.After adding 2-5 times of water by weight to the second extraction residue, 0.1 to 2% of commercial proteinase (Papain, Alcalase or flavozyme TM alone) or 7: 3 complex of Alcalase and Flavozyme TM by residue weight Enzyme) was added and stirred and hydrolyzed at 40 to 70 ° C. for 2 to 12 hours, followed by heat treatment at 80 to 100 ° C. for 10 to 30 minutes to inactivate the enzyme reaction, followed by filtration with a 30 to 50 mesh sieve or filter cloth, or 3,000 Centrifuge for 30 minutes at xg or more to obtain the enzyme hydrolyzate (supernatant C). The supernatant (C) obtained here is combined with the supernatants (A) and (B) obtained in the first and second extraction processes, added with 0 to 2% of glucose and fitted with a reflux condenser at 80 to 100 ° C for excessive evaporation of water. Shellfish extract with rich flavor characteristics peculiar to shellfish such as oysters and oysters produced by sugar-amino reactions such as free sugars and glycogen and saccharides such as amino acids and glucose contained in the shellfish itself by suppressing heating for 1 to 8 hours while suppressing Get The shellfish extract thus obtained is concentrated under reduced pressure at 30 to 80 ° C. to 30 to 40 Brix to obtain shellfish extracts such as oysters.
이와 같이 제조한 굴 등의 패류추출물은 효소가수분해법으로 제조한 엑기스에 비해 고미(苦味)가 없을 뿐 아니라 열수추출법으로 제조한 엑기스 제품보다 제조수율이 월등히 높으며 제품의 풍미가 온화하면서도 원료인 패류 특유의 향기가 농후한 상태로 유지되는 특성이 있다.The shell extracts such as oysters prepared in this way have no taste compared to the extracts produced by the enzyme hydrolysis method, and have a much higher yield than the extracts produced by the hydrothermal extraction method. There is a characteristic that the scent of is kept in a rich state.
제 2 공정 : 굴소스 베이스(Oyster sauce base)의 제조Second Process: Preparation of Oyster Sauce Base
굴소스의 제조시 소스베이스 물질의 제조공정은 제품의 물성과 기본적인 풍미 및 색택 등 기본적 품질특성 결정의 중요한 요인이다. 굴소스용 소스베이스의 제조를 위해 먼저 1차적으로 설탕(삼원당), 식염, 효모엑기스 기준량을 소정량의 물에 혼합한 후 서서히 가온하여 90∼110℃에서 30∼90분간 가열용해하여 1차 원료혼합액을 만든다. 동시에 인산화전분(소스용)과 전분(옥수수전분)을 3 : 7 ∼ 9 : 1의 중량비로 혼합한 복합전분 기준량을 소정량의 물에 넣고 고속으로 교반하여 전분유액을 만든 후 1차 원료 혼합액과 혼합하여 1차 소스베이스액을 만든다. 1차 소스베이스액에 2차 기본조미원료인 MSG, IMP, GMP, 카라멜, 간장 및 HVP(Hydrolysed Vegetable Protein : 글루텐 또는 탈지대두박을 원료로 한 식물성 단백질가수분해물), HAP(Hydrolysed Animal Protein : 탈지처리한 축육, 가금육 또는 어육으로 제조한 동물성 단백질 가수분해물 또는 탈취 처리한 액젓)를 소정의 비율로 가하여 교반 혼합하고 60∼100℃, 5∼60분간 교반하면서 가열하여 2차 소스베이스를 만든다.(도 2 및 표 1 참조). 본 발명에 의한 굴소스용 소스베이스의 제조공정은 중간 원료들의 단순공정에 의한 단시간에 혼합처리가 가능하고 제조수율을 높힐 수 있을 뿐만 아니라 소스베이스로서의 고유물성 유지특성 및 최종공정에서 사용되는 풍미성분의 포집효과가 우수한 이점이 있다.In the production of oyster sauce, the manufacturing process of the source base material is an important factor in determining basic quality characteristics such as physical properties of products and basic flavors and colors. In order to prepare the source base for the oyster sauce, firstly, the sugar (three sugars), salt, and yeast extract standard amounts are mixed with a predetermined amount of water, and then gradually heated and melted for 30 to 90 minutes at 90 to 110 ° C. Make a raw material mixture. At the same time, a compound starch standard mixture of phosphorylated starch (for sauce) and starch (corn starch) in a weight ratio of 3: 7 to 9: 1 was put in a predetermined amount of water, stirred at high speed to prepare a starch milk solution, and then Mix to make primary sauce base liquid. MSG, IMP, GMP, caramel, soy sauce and HVP (Hydrolysed Vegetable Protein), HAP (Hydrolysed Animal Protein: Degreasing Treatment) An animal protein hydrolyzate or deodorized fish sauce made from meat, poultry or fish meat is added at a predetermined ratio, stirred and mixed, and heated with stirring at 60 to 100 ° C. for 5 to 60 minutes to form a secondary source base. 2 and Table 1). The manufacturing process of the source base for oyster sauce according to the present invention can be mixed and processed in a short time by a simple process of intermediate raw materials and can increase the production yield as well as maintain the intrinsic properties as a source base and flavor components used in the final process. There is an advantage that the capture effect of the excellent.
제 3공정: 굴소스(Oyster sauce)의 제조Third Process: Preparation of Oyster Sauce
2차 소스베이스액에 굴엑기스를 포함한 패류엑기스 등 풍미성 3차 원료를 소정의 비율이 되도록 가하고 별도로 조제한 루(Roux)를 소정량 가하여 60∼100℃에서 10∼60분간 교반하면서 가열처리하고 핫필링(Hot filling)하여 굴소스를 제조할 수 있다. 이렇게 제조한 굴소스는 상온에서 15∼60일간 숙성시키므로서 굴소스 특유의 농후하고 좋은 풍미특성을 갖게 된다. 굴소스의 제조를 위한 제조공정 및 원부재료 배합예는 도 2 및 표 1과 같다.To the secondary source base liquid, flavored tertiary raw materials such as shellfish extract including oyster extract are added in a predetermined ratio, and a predetermined amount of separately prepared roux is added, and heated and stirred at 60 to 100 ° C. for 10 to 60 minutes. Hot oyster sauce may be prepared by hot filling. The oyster sauce prepared in this way is aged for 15 to 60 days at room temperature to have a rich and good flavor characteristics unique to oyster sauce. Manufacturing process and raw material formulation examples for the production of oyster sauce is shown in Figure 2 and Table 1.
표 1. 굴소스 제조를 위한 원부재료 배합예Table 1. Example of Raw Material Composition for Making Oyster Sauce
제 4 공정 : 굴소스의 저장안정성 부여를 위한 수분활성 조절 및 포장Fourth Process: Water Activity Control and Packaging for Improving Storage Stability of Oyster Sauce
굴소스 제품의 저장유통중 품질안정성은 제품의 안정적 생산 공급을 위한 중요한 요소로서 굴소스제품의 상온저장 및 유통 안정성 확보를 위해 본 발명은 제품의 수분활성도 조절 및 열처리 상태에서의 핫필링하는 것을 공정상 특징으로 하고 있다. 소스베이스액 및 풍미성 원료를 적정 비율로 혼합한 후 열처리과정에서 소스의 수분활성이 0.6∼0.8 범위, 고형물 함량 30∼55 Brix 범위가 되도록 원부재료 비율을 조정하여 가열 농축한 후 소스의 품온을 95℃ 이상으로 유지하면서 살균된 포장용기(유리병 또는 공관)에 기포가 발생되지 않는 방법으로 충전한 후 병포장인 경우 뚜껑을 막거나(Capping) 통조림 포장인 경우 진공밀봉(Vacuum seaming) 하여 용기세척후 자연냉각하여 굴소스 완제품을 제조한다. 이렇게 제조한 굴소스 최종 제품의 pH는 4.5∼ 6.0, 염도 10∼15%, 수분 45∼ 60%, 단백질 2∼10%, 조지방 0.1∼1%, 회분 10∼20%, 당질 20∼30% 범위가 된다.Quality stability during storage distribution of oyster sauce products as an important factor for the stable production and supply of products, the present invention is to control the water activity of the product and to ensure hot stability in the heat treatment state to ensure the stability of distribution of oyster sauce products It features. After mixing the sauce base liquid and the flavor raw material at an appropriate ratio, the raw material ratio is adjusted by heating and concentration so that the water activity of the source is in the range of 0.6 to 0.8 and the solid content is in the range of 30 to 55 Brix during the heat treatment. Fill the sterilized packaging container (glass bottle or pipe) in such a way that no bubbles are generated while keeping it at 95 ℃ or higher, and then close the cap in the case of bottle packaging or vacuum seaming in the case of canned packaging. After washing, it is naturally cooled to prepare a finished product of oyster sauce. The pH of the final product of oyster sauce thus prepared ranges from 4.5 to 6.0, salinity 10 to 15%, moisture 45 to 60%, protein 2 to 10%, crude fat 0.1 to 1%, ash 10 to 20%, sugar 20 to 30%. Becomes
＜실시예 1＞ : 굴 추출물(엑기스)의 제조 공정<Example 1>: manufacturing process of oyster extract (extract)
본 실시예는 굴소스의 주요 원료인 굴 등 패류 엑기스를 제조함에 있어서 풍미가 우수하고 제조수율이 향상된 공정 기술의 개발에 관한 것이다. 선도가 양호한 굴의 가식부(생체로 탈각 처리한 상태)를 3%식염수로 세정하고 다공성 용기에 받쳐 60분간 10℃ 저온에 방치하여 물빼기를 한 다음 육세절기(Chopper)로 세절하여 세절육을 얻고 환류냉각기가 장착된 열수추출용 이중솥에 원료육 중량의 3배량의 0.3% 식염수와 함께 첨가하여 100℃에서 2시간 동안 추출한 다음 여과포로 여과하여 상등액과 잔사를 분리하여 1차 추출 상등액(A)를 얻는다. 1차 추출잔사는 1차 추출시와 동일한 조건으로 2차 열수추출을 행하여 2차 추출 상등액(B)를 얻는다. 2차 추출잔사에 중량기준 2배량의 물을 가한 후 잔사 중량 기준 0.5%의 단백질 분해효소 (Alcalase와 flavozymeTM의 6: 4 중량비 복합효소)를 가하여 60℃에서 7시간 동안 교반, 가수분해한 후 100℃에서 30분간 가열 처리하여 효소반응을 불활성화 시킨 다음 여과포로 여과하여 상등액 (C)을 얻었다. 여기서 얻은 상등액(C)은 1, 2차 추출공정에서 얻은 상등액(A), (B)와 합한 후 2% 상당의 포도당을 가하고 100℃에서 환류냉각기를 장착하여 과도한 수분증발을 억제하면서 8시간 가열, 처리하여 가열 반응액을 얻은 다음 40℃에서 45 Brix 까지 감압농축하여 풍미가 우수한 굴엑기스를 얻었다.The present embodiment relates to the development of a process technology with excellent flavor and improved production yield in manufacturing shellfish extracts such as oysters, which are the main raw materials of oyster sauce. Clean the fresh oyster's decorative part (de-shelled) with 3% saline solution, support it in a porous container, leave it at 10 ℃ low temperature for 60 minutes, drain the water, and then chop it with a chopper to obtain finely sliced meat. The mixture was added with 0.3% saline solution of three times the weight of the raw meat to a double pot equipped with reflux cooler, extracted at 100 ° C. for 2 hours, filtered through a filter cloth, and the supernatant and residue were separated. Get The primary extraction residue is subjected to secondary hot water extraction under the same conditions as the primary extraction to obtain a secondary extraction supernatant (B). After adding 2 times water by weight to the secondary extraction residue, 0.5% proteinase (Alcalase and flavozyme TM 6: 4 weight ratio complex enzyme) by weight was added, stirred and hydrolyzed at 60 ° C for 7 hours. The mixture was heated at 100 ° C. for 30 minutes to inactivate the enzyme reaction, and then filtered through a filter cloth to obtain a supernatant (C). The supernatant (C) obtained here is combined with the supernatants (A) and (B) obtained in the first and second extraction processes, added 2% of glucose, and is heated for 8 hours while suppressing excessive water evaporation by installing a reflux cooler at 100 ° C. , To obtain a heating reaction solution and then concentrated under reduced pressure at 40 ℃ to 45 Brix to obtain an excellent oyster extract flavor.
＜실시예 2＞ : 굴소스 베이스(Oyster sauce base)의 제조<Example 2>: Preparation of oyster sauce base
본 실시예는 상기에서 상술한 굴소스 제조 공정 중 기본적 풍미 및 소스로서 바람직한 물성을 확보키 위한 굴소스 베이스(Oyster sauce base)의 제조방법에 관한 것이다. 굴소스 베이스 제조를 위하여 설탕(삼원당) 10Kg, 식염 3Kg, 효모엑기스 4Kg 을 물 30L에 혼합한 후 서서히 가온하여 90℃에서 30분간 가열 용해하여 1차 원료 혼합액을 만들었다. 동시에 변성전분(소스용 인산화전분) 4Kg과 전분(옥수수전분) 2Kg을 물 10L에 넣은 후 교반하여 전분유액을 만들어 1차 원료혼합액과 혼합하여 1차 굴소스 베이스액을 만들었다. 1차 굴소스 베이스액에 2차 기본조미원료인 MSG 0.2Kg, 카라멜 0.7Kg, 간장 2.5Kg 및 HVP 3Kg을 가하여 교반 혼합하고 85℃, 40분간 교반하면서 가열하여 2차 소스베이스를 만들었다.This embodiment relates to a method for producing an oyster sauce base (base) for securing the basic flavor and physical properties desirable as a source of the oyster sauce manufacturing process described above. To prepare the oyster sauce base, 10Kg of sugar (three sugars), 3Kg of salt, and 4Kg of yeast extract were mixed in 30L of water, and then gradually heated and dissolved by heating for 30 minutes at 90 ° C to prepare a primary raw material mixture. At the same time, 4Kg of modified starch (phosphorylated starch for sauce) and 2Kg of starch (corn starch) were added to 10L of water, followed by stirring to form a starch milk solution and mixed with the first raw material mixture to make a primary oyster sauce base liquid. Secondary seasoning raw material MSG 0.2Kg, caramel 0.7Kg, soy sauce 2.5Kg and HVP 3Kg was added to the primary oyster sauce base liquid by stirring and mixing, heated to 85 ℃, 40 minutes stirring to make a secondary source base.
＜실시예 3＞ : 굴소스(Oyster sauce)의 제조<Example 3>: Preparation of oyster sauce
본 실시예는 본 발명 내용에서 상술한 굴소스(Oyster sauce)의 제조방법에 관한 것이다. 실시예 2와 같은 방법으로 제조한 굴소스 베이스에 풍미성 3차 원료인 굴과 홍합 엑기스를 각각 5Kg 및 2.5Kg 씩 가하고, 소맥분 1Kg에 식용유 40g을 가하여 150℃ 에서 10분간 열처리하여 조제한 루(Roux)를 0.5Kg 가하여 100℃에서 40분간 교반하면서 가열처리하고, 핫필링(Hot filling)하여 굴소스를 제조하였다. 이렇게 제조한 굴소스는 상온에서 30일간 숙성시키므로서 굴소스 특유의 농후하고 좋은 풍미특성을 갖게 되었다.This embodiment relates to a method for producing oyster sauce described above in the context of the present invention. To the oyster sauce base prepared in the same manner as in Example 2, 5Kg and 2.5Kg of oysters and mussel extracts, which are flavored tertiary materials, were added, and 40g of edible oil was added to 1Kg of wheat flour, followed by heat treatment at 150 ° C. for 10 minutes to prepare roux (Roux). ) 0.5Kg was added and heated with stirring at 100 ° C. for 40 minutes, followed by hot filling to prepare an oyster sauce. Oyster sauce prepared in this way by aging for 30 days at room temperature has a rich and good flavor characteristics unique to oyster sauce.
＜실시예 4＞ : 굴소스의 수분활성 조절 및 포장 공정<Example 4>: water activity control and packaging process of oyster sauce
본 실시예는 굴소스의 저장 유통중 품질안정을 기하기 위한 수분활성 조절 및 포장 공정기술 개발에 관한 것이다. 실시예 2와 3에서 제시한 바와 같은 굴소스 베이스와 풍미성 원료를 혼합한 후 열처리과정에서 소스의 수분활성이 0.7∼0.75, 고형물 함량 45 Brix, 염함량 10∼13%가 되도록 가열 농축한 후 소스의 품온을 95℃ 이상으로 유지하면서 살균된 포장용기(유리병 또는 공관)에 기포가 발생되지 않는 방법으로 충전한 후 병포장인 경우 뚜껑을 막거나(Capping) 통조림 포장인 경우 진공밀봉(Vacuum seaming) 하여 용기세척후 자연냉각하여 굴소스 완제품을 제조하였다.The present embodiment relates to the development of water activity control and packaging process technology to ensure the quality stability of oyster sauce during storage circulation. After mixing the oyster sauce base and the flavor raw materials as shown in Examples 2 and 3 and heat-concentrated in the heat treatment process so that the water activity of the sauce is 0.7 ~ 0.75, solid content 45 Brix, salt content 10 ~ 13% Fill the sterilized packaging container (glass bottle or pipe) in a way that does not generate bubbles while maintaining the source temperature of the sauce at 95 ℃ or higher, and cap the bottle in the case of bottle packaging or vacuum sealing in the case of canned packaging. After washing the vessel by natural cooling to produce a complete oyster sauce product.
＜시험예 1＞<Test Example 1>
굴소스의 주요 풍미성 원료인 굴, 바지락, 홍합 엑기스의 품질특성과 일반성분을 알아보기 위해 실시예 1과 같은 조건으로 제조된 패류엑기스의 pH와 Brix, 단백질, 지방, 회분, NFE(Nitrogen free extract) 등을 분석한 결과는 표 2와 같다. 원료의 종류에 따라 pH는 5.6∼6.0 범위 Brix 40으로 종간의 큰 차이가 없었으며 일반성분에 있어서도 단백질의 경우 65∼50%의 범위로 바지락의 단백질 함량이 약간 높은 것으로 나타났다. 정미성관련 지표성분으로 의미가 있는 글루탐산의 농도에 있어서는 굴 엑기스의 경우 322.7mg%, 바지락 엑기스 551.7mg% 홍합 엑기스 302.9mg%로서 높은 경향을 보여 정미력이 매우 우수한 것으로 나타났다. 각 엑기스 비율에 따른 기호도 검사 결과 굴엑기스만을 사용한 것이 5점 만점에 4.1, 굴엑기스:바지락엑기스:홍합엑기스(3: 1: 1)은 3.8점으로 두 처리구에서 우수한 것으로 나타났다.PH, Brix, Protein, Fat, Ash, NFE (Nitrogen free) of shellfish extract prepared under the same conditions as in Example 1 to investigate the quality characteristics and general components of oyster, clam, and mussel extracts, which are the main flavor ingredients of oyster sauce. extract) and the results are shown in Table 2. The pH of Brix 40 ranged from 5.6 to 6.0, depending on the type of raw material. There was no significant difference among the species, and the protein content of clam was slightly higher in the range of 65 to 50% for protein. The concentration of glutamic acid, which is a significant indicator of taste, was high in oyster extract, 322.7mg% and clam extract 551.7mg%, mussel extract 302.9mg%. The palatability test of each extract ratio showed that oyster extract only 4.1 out of 5, oyster extract: pants rock extract: mussel extract (3: 1: 1) was excellent in both treatments.
표 2. 원료 종류별 패류엑기스의 품질특성 및 일반성분Table 2. Quality characteristics and general composition of shellfish extracts by raw material type
표 3. 원료 종류별 패류엑기스의 유리아마노산 조성 및 함량Table 3. Composition and Content of Free Amino Acids of Shellfish Extracts by Raw Material Types
표 4. 패류엑기스의 혼합비율에 따른 관능적 기호도(굴소스 100㎖에 대해)Table 4. Sensory preference according to the mixing ratio of shellfish extract (for 100 ml of oyster sauce)
1) 각 엑기스의 혼합 비율(중량비)1) Mixing ratio of each extract (weight ratio)
2) 관능평가 : 5점 평점법2) Sensory evaluation: 5-point scoring method
＜시험예 2＞<Test Example 2>
본 발명의 시험예 1 및 2에 의해 제조한 시제품의 관능적 기호성 및 이화학적 성분특성을 기존 시판 최고상품(이금기사 Oyster sauce 제품)과 비교한 실험결과는 도 3∼5 및 표 5∼7에 제시한 바와 같다. 실험결과 이화학적 품질특성에서는 유의한 차이를 발견할 수 없었으며 관능적 기호성에 있어서도 상대적으로 우수한 것으로 나타났다.Sensory palatability and physicochemical properties of the prototypes prepared according to Test Examples 1 and 2 of the present invention were compared with the existing commercial best products (Oyster sauce products from Yigeumki), and are shown in FIGS. 3 to 5 and Tables 5 to 7. Same as one. As a result, no significant difference was found in physicochemical quality, and it was found to be relatively excellent in sensory palatability.
표 5. 본 발명에 의한 굴소스 시제품과 시판 유명제품의 품질특성비교Table 5. Comparison of Quality Characteristics between Prototype and Commercial Famous Oyster Sauce According to the Present Invention
* 시판제품의 LKK 프리미엄, LKK 펜더는 이금기사의 제품이고, 시제품 KFRI-1, KFRI-2, KFRI-3은 본 발명품임.* LKK Premium and LKK Fender of commercial products are manufactured by Lee Kum Ki, and prototypes KFRI-1, KFRI-2 and KFRI-3 are the present invention.
표 6. 본발명에 의한 굴소스 시제품과 시판 유명제품의 일반성분 비교Table 6. Comparison of General Constituents between Prototype and Commercial Famous Oyster Sauce by the Present Invention
표 7. 본 발명에 의한 굴소스 시제품과 시판 유명제품의 기호도 비교Table 7. Preference of Oyster Sauce Prototypes According to the Present Invention
※ 관능검사: 9점 평점법※ Sensory test: 9-point scoring method
본 발명의 굴소스 제조방법은 굴 추출물의 수율이 높고, 맛과 기호성 및 저장안정성이 우수하여 대량으로 생산되고 있는 양식굴 및 굴가공부산물을 원료로 하여 품질 좋은 굴소스를 경제적으로 생산할 수 있다. 또한 굴 이외에 다양한 패류 및 향신료의 향미특성을 이용한 소스류류 생산기술 발전에 크게 기여할 것으로 기대된다.The method for producing oyster sauce of the present invention has a high yield of oyster extract, excellent taste, palatability, and storage stability, and can produce economically good quality oyster sauce by using aquaculture oysters and oyster processing by-products produced in large quantities. In addition, it is expected to contribute greatly to the development of sauce production technology using the flavor characteristics of various shellfish and spices.
Claims (11)
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| Application Number | Priority Date | Filing Date | Title |
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| KR10-1999-0058779A KR100377541B1 (en) | 1999-12-17 | 1999-12-17 | Manufacturing Method for Oyster Sauce |
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| Application Number | Priority Date | Filing Date | Title |
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| KR10-1999-0058779A KR100377541B1 (en) | 1999-12-17 | 1999-12-17 | Manufacturing Method for Oyster Sauce |
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| KR20010057037A KR20010057037A (en) | 2001-07-04 |
| KR100377541B1 true KR100377541B1 (en) | 2003-03-26 |
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| KR10-1999-0058779A KR100377541B1 (en) | 1999-12-17 | 1999-12-17 | Manufacturing Method for Oyster Sauce |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030028089A (en) * | 2001-09-27 | 2003-04-08 | 주식회사 태훈바이오 | Reaction flavors and method of preparing the same from snow crab by-products |
| KR100861722B1 (en) | 2007-01-31 | 2008-10-06 | 홍영삼 | The boiled fish paste manufacture process with oyster |
| KR101137978B1 (en) * | 2010-06-02 | 2012-04-20 | 건국대학교 산학협력단 | Method for isolating and purifying lipid derived from shellfish and the use of the functional lipid |
| KR20120049044A (en) * | 2010-11-08 | 2012-05-16 | 건국대학교 산학협력단 | Anticancer composition comprising enzymatic hydrolysates of mytilus coruscus |
| KR101151625B1 (en) | 2009-12-31 | 2012-06-08 | 주식회사 가야에프앤디 | Preparation Method of seafood concentrate and manufacture method thereof |
| KR101195818B1 (en) | 2010-04-22 | 2012-11-05 | 씨제이제일제당 (주) | A novel Manufacturing method of abalone-oyster sauce and the product thereof |
| KR101347912B1 (en) | 2011-12-22 | 2014-01-07 | 전라남도 | Method for prepairing sauce using enzyme-treated hydrolysates of abalone and laver |
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| KR100866913B1 (en) * | 2006-12-29 | 2008-11-04 | 통영시 | Drink from oyster processing byproducts and its manufacturing method thereof |
| KR101236939B1 (en) * | 2011-07-19 | 2013-02-25 | (주)지앤에프 | mussel sauce and manufacturing method of the same |
| KR101582658B1 (en) | 2015-07-15 | 2016-01-21 | (주)폴리온 | Manufacturing method of functional food made from oyster |
| CN105707843A (en) * | 2016-01-28 | 2016-06-29 | 哈尔滨工业大学（威海） | Mussel sauce production method using compound biological enzymatic hydrolysis |
| CN108030062A (en) * | 2018-01-25 | 2018-05-15 | 陈静禹 | A kind of seafood, which is cooked, mixes meal sauce |
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| KR102422369B1 (en) * | 2020-07-22 | 2022-07-18 | 정해란 | Aging and manufacturing method of dried yellow corvina using oyster sauce |
| KR102516216B1 (en) * | 2020-11-11 | 2023-03-30 | 주식회사 진미식품 | Manufacturing method of fermentation oyster sauce and fermentation oyster sauce |
| CN113080416A (en) * | 2021-04-30 | 2021-07-09 | 阳江和鲜食品有限公司 | Zero-additive oyster sauce and preparation method thereof |
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- 1999-12-17 KR KR10-1999-0058779A patent/KR100377541B1/en not_active IP Right Cessation
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030028089A (en) * | 2001-09-27 | 2003-04-08 | 주식회사 태훈바이오 | Reaction flavors and method of preparing the same from snow crab by-products |
| KR100861722B1 (en) | 2007-01-31 | 2008-10-06 | 홍영삼 | The boiled fish paste manufacture process with oyster |
| KR101151625B1 (en) | 2009-12-31 | 2012-06-08 | 주식회사 가야에프앤디 | Preparation Method of seafood concentrate and manufacture method thereof |
| KR101195818B1 (en) | 2010-04-22 | 2012-11-05 | 씨제이제일제당 (주) | A novel Manufacturing method of abalone-oyster sauce and the product thereof |
| KR101137978B1 (en) * | 2010-06-02 | 2012-04-20 | 건국대학교 산학협력단 | Method for isolating and purifying lipid derived from shellfish and the use of the functional lipid |
| KR20120049044A (en) * | 2010-11-08 | 2012-05-16 | 건국대학교 산학협력단 | Anticancer composition comprising enzymatic hydrolysates of mytilus coruscus |
| KR101347912B1 (en) | 2011-12-22 | 2014-01-07 | 전라남도 | Method for prepairing sauce using enzyme-treated hydrolysates of abalone and laver |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20010057037A (en) | 2001-07-04 |
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