KR101160325B1 - Method for manufacturing sauce by comb pen shell - Google Patents

Abstract

The present invention relates to a method of making a clam sauce. More specifically, the extract obtained by hydrothermal extraction of the fresh kijopa soybean extract and the enzymatic hydrolysis solution made by hydrolysis of by-products with proteolytic enzymes can be mixed, filtered, concentrated and heat-treated to prepare a tasty flavored clam sauce. The present invention relates to a method for preparing a clam sauce.

The method for producing a clam sauce according to the present invention comprises the steps of separating the clam into a seaweed and by-products to produce a hydrothermal extract of the seaweed, and a step of preparing an enzyme hydrolyzate by adding proteolytic enzymes to the clam by-products, It characterized in that it comprises a step of mixing and concentrating the enzyme hydrolyzate.

Clam, sauce

Description

METHOD FOR MANUFACTURING SAUCE BY COMB PEN SHELL}

The present invention relates to a method of making a clam sauce. More specifically, the extract obtained by hydrothermal extraction of the fresh kijopa soybean extract and the enzymatic hydrolysis solution made by hydrolysis of by-products with proteolytic enzymes can be mixed, filtered, concentrated and heat-treated to prepare a tasty flavored clam sauce. The present invention relates to a method for preparing a clam sauce.

Kijogae belong to the bivalve steel (Bivalvia) mussels neck (Mytiloida) kijogaegwa (Pinnidae) as edible shellfish that live in the depth of 20 ~ 50m offshore. Deukryang Bay, the clean waters of the south coast, women only, Boryeong on the west coast, and Seocheon waters are the main regions. It is a triangular shape and the shell is 250 ~ 300mm, 145 ~ 150mm in height and 100mm in width. It is a large shellfish inside, with surrounding flesh around it, red and black intestines, and two projections. It removes the hair and intestines at the entrance, and the rest are edible. Key clam has a high amount of protein, essential amino acids and iron, which is effective in preventing anemia and atherosclerosis. It has 5 to 20 times higher mineral content than other fish and shellfish, which can help growth and growth of adults. . In particular, rice wine is rich in protein, glycogen, x-minute nitrogen content than abalone, turban shell, lily, clam, and oysters, and it is good for stamina rehabilitation because of its high content of taurine, which is good for fatigue recovery.

As a technique for manufacturing a sauce or an extract using conventional shellfish, Patent No. 10-0377541, "Method for manufacturing oyster sauce" and Patent No. 10-0522928, there is a method for manufacturing "Pants Rock Sauce." As a manufacturing technique using a key clam, there is a method for manufacturing a key clam porridge No. 10-0575303.

Ki clams are mainly cooked with sashimi, radish, grilled, sushi, jeon, porridge, tang, and so on.

However, the use as a processed food or food materials using a key shell is low situation. In particular, the oysters spawn in July-August and have excellent taste and flavor in April-May, just before the spawning season. However, during spawning season, it is difficult to feel the taste and flavor as the season passes. There is a problem, except for the rout there is a problem that the utilization of the portion that is slightly less preferred.

The present invention was conceived by recognizing the above problems, the object of the present invention is to mix the enzyme hydrolyzate prepared by hydrolyzing the extract and by-product hydrolyzed by the proteolytic enzyme obtained from the hot water extract of the fresh key shellfish and then filtered The present invention provides a method for producing a clam sauce that can be prepared by concentrating and heat-treating the clam sauce with excellent flavor.

In order to achieve the above object, the method for preparing a clam sauce according to the present invention comprises the steps of separating the clam into a rice cake and a by-product to prepare hot water extracts of the rice cake, and adding a protease to the clam by-product to prepare an enzyme hydrolyzate. And a step of mixing and concentrating the key shell hydrothermal extract and the enzyme hydrolyzate.

In addition, the method for producing a key clam sauce according to the present invention, the process for producing the hot water extract is put into 10 to 20 times the purified water in a separated paddle and heated at 121 ℃ for 2 to 3 hours to extract 80 mesh (mesh) It is characterized by obtaining a hot water extract by filtration.

In addition, the method for producing a clam sauce according to the present invention, the process for producing the enzymatic hydrolyzate, the mixing ratio of the clam by-product and water in a 1: 1 weight ratio, the alkalase (Alcalase) 0.5 to 3 of the weight of the clam by-product % Was added to pH 6.8 and the enzyme was digested with stirring at 60 ° C. for 6 hours, heated at 100 ° C. for 30 minutes to inactivate the enzyme, and then filtered through 80 mesh to remove the residue in the extract. It is characterized by obtaining a decomposition product.

In addition, the method for producing a clam sauce according to the present invention, by mixing the clam shellfish hot water extract and the clam by-product enzymatic hydrolyzate in a ratio of weight ratio of 1: 1 ~ 10: 1 by adding dextrin at a solid concentration of 30 ~ 55 Brix In addition, the salinity of 10 ~ 15% by adding tongung extract and purified salt is concentrated and packed into a packaging container, characterized in that the cooling by sealing.

The method for producing a clam sauce according to the present invention by the above configuration is a mixture of an enzyme hydrolyzate prepared by hydrolyzing an extract and by-products hydrolyzed by the hydrolysis of the shell of the key clam, and then filtered and concentrated The heat treatment has the effect of producing a key clam source with excellent flavor.

In particular, the manufacturing method of the key clam sauce according to the present invention can not only utilize by-products other than the soju, but also seasonings, complex meat, various meat dishes, seafood dishes, It has the advantage of providing a key shell source that can be used for cooking noodles and various soup dishes.

Hereinafter, a method of manufacturing a key clam sauce according to the present invention will be described in detail with reference to the drawings and the embodiments.

1 is a process chart showing a method of manufacturing a key shell source according to an embodiment of the present invention.

Referring to the drawings, the manufacturing method of the key shell source according to the present invention is made by the following process. In the present invention, the key shell is separated into a soju, an anterior shell muscle, a coat membrane, a viscera, and the anterior shell muscle, a coat membrane except the paddle is defined as a by-product in the present invention.

① First process: manufacturing process of hot clam paddle water extract

In this process, 3-10 times the amount of purified water is added to the shell of the key shell and heated at 121 ° C. for 2 to 3 hours. After extraction, the extract and the rout residue are separated and the residue is prepared separately for enzymatic extraction. Rhuju extract is dark white and has a clam flavor and taste. In order to remove the remaining suspended substances in the extract was filtered to 80 mesh (mesh) to obtain a hot water extract of the clam shellfish.

② The second process: manufacturing process of the enzymatic hydrolyzate of the key clam by-product

The key clam by-products are decomposed into low-molecular weight peptides and amino acids through enzyme hydrolysis along with the extracted rhuja because the color is not as good as that of the hot water. Enzymatic hydrolysis is carried out by adding proteolytic enzymes to the oyster shells and the oyster by-products obtained in the first step in a vessel equipped with a stirrer. The proteolytic enzyme used here is an endopeptidase (alcalase), which has an optimum condition of 55-70 ° C and a pH of 6.5-8.5. For enzymatic hydrolysis of the by-products of the clam by-products, enzymes of 0.5-3% of the weight of the clam by-products were added, followed by enzymatic digestion with stirring at 55-70 ° C. for 6 hours, more preferably by adding 1% of the by-product weight. The mixture was adjusted to pH 6.8 and reacted at 60 ° C. for 6 hours. The enzyme hydrolyzate obtained through enzymatic hydrolysis is inactivated by heating at 100 ° C. for 15 to 30 minutes and filtered through 80 mesh to remove the residue in the extract. The filtered enzyme hydrolyzate is used as a raw material for the preparation of the clam extract.

③ The third step: mixing process of key clam hydrothermal extract and enzyme hydrolyzate

The key shellfish hot water extract obtained in the first step and the key shell by-product enzymatic hydrolyzate obtained in the second step are mixed at a weight ratio of 1: 1 to 10: 1 to prepare raw material for manufacturing the key shell source.

④ 4th step: manufacturing process of key clam sauce

In the preparation of the clam sauce, the mixture of the clam hydrothermal extract and the enzyme hydrolyzate is adjusted to a solid concentration of 30 to 55 Brix, and the salinity is adjusted to 10 to 15%. After concentration, the sauce is filled into sterilized packaging, sealed, and cooled to prepare a key shell sauce.

Hereinafter, a method for manufacturing a clam sauce according to the present invention from a specific embodiment will be described.

<Example 1: Key clam shellfish hot water extract manufacturing process>

Take out the clam and separate it into soju and by-products, and add 20 times of purified water to the soju and heat it at 121 ℃ for 2 hours to extract hot water. After extraction, the extract was separated from the soybean residue and the residue was used for enzymatic digestion. The extract was filtered through 80 mesh to remove the remaining suspended matter, and thus, a dark white clarified key clam hot water extract was obtained.

Example 2 Production Process of Enzymatic Hydrolyzate of Kyojo By-products

The key clam by-products are decomposed into hot water extracts because they are not as good as those of rhuja.

Enzymatic hydrolysis is carried out by adding proteolytic enzymes to the oyster shells and the oyster by-products obtained in Example 1 in a vessel equipped with a stirrer. For enzyme hydrolysis of the clam by-products, the mixing ratio of the sample and water is set to 1: 1 by weight, and the alkalase from Novo Nordisk company is added to 1% of the weight of the clam by-product, and adjusted to pH 6.8 to 60 ° C. Enzyme hydrolysis was carried out with stirring for 6 hours.

The enzyme hydrolyzate obtained through enzymatic hydrolysis was inactivated by heat treatment at 100 ° C. for 30 minutes, and filtered through 80 mesh to remove the residue in the extract to obtain an enzymatic digestion extract.

The production of the key clam hydrolyzate using proteolytic enzymes is not only less efficient in the raw material adequacy of the hydrolyzate and less peptides having high taste components in the enzymatic reaction decomposition products, and also excellent in the amino acid composition.

Table 1 shows the composition of free amino acids of raw clam by-products and hydrolyzate of clam enzyme. As shown in Table 1, the amount of amino acid increased when hydrolyzed with proteolytic enzymes. In particular, the major amino acids had little effect on taste, but serum, hepatic cholesterol suppression function, fatigue recovery, chronic hepatitis treatment, and blood cholesterol lowering. The highest taurine content was reported and threonine, valine, leucine, tyrosine, phenylalanine and arginine were the highest.

amino acid By-Product Raw Sample Enzymatic Hydrolyzate Taurine 4,437.28 6,827.77 Aspatic acid 331.55 526.86 Throneine 125.10 1,207.90 Serine 86.82 714.30 Glutamic acid 312.41 999.74 Glysine 60.84 157.22 Alanine 181.15 713.81 Cystine 72.53 313.48 Valine 139.01 1,088.48 Methionine 66.48 719.41 Isoleucine 74.54 796.59 Leucine 143.03 1,635.42 Tyrosine 224.29 1,294.44 Phenylalanine 234.35 1,547.65 Lysine 104.75 887.37 Histidine 20.81 599.36 Arginine 382.76 1,449.23 Proline 16.78 16.05 Total 7,014.48 21,495.08

Example 3 Mixing Process of Key Shell Hot Water Extract and Enzymatic Hydrolysate

In order to use as a raw material for preparing the shellfish sauce, the shellfish seawater hot water extract obtained in Example 1 and the shellfish byproduct enzyme hydrolyzate obtained in Example 2 were mixed by a ratio of 1: 1 to 10: 1 by weight. Table 2 summarizes the quality characteristics according to the mixing process of the clam hydrothermal extract and the enzyme hydrolyzate.

Mixing ratio (weight ratio) Quality characteristic Brix Salinity pH brightness Redness Yellow road Hot Water Extract: Enzyme Hydrolysate = 1: 1 6.0 4.5 6.37 10.46 3.65 13.77 Hot Water Extract: Enzyme Hydrolysate = 2: 1 5.2 4.0 6.40 13.88 2.13 14.46 Hot Water Extract: Enzyme Hydrolysate = 3: 1 4.8 3.5 6.47 17.43 1.82 13.47 Hot Water Extract: Enzyme Hydrolysate = 4: 1 4.4 3.2 6.51 24.36 3.19 14.84 Hot Water Extract: Enzyme Hydrolysate = 5: 1 4.3 3.0 6.57 27.58 3.88 16.27 Hot Water Extract: Enzyme Hydrolysate = 10: 1 2.3 1.6 6.62 35.45 5.02 20.04

Example 4 Key Shell Sauce Manufacturing Process

The preparation of the clam sauce was carried out by adding dextrin to adjust the mixture of the clam hydrothermal extract and enzymatic hydrolyzate obtained in Example 3 to a solid concentration of 30-55 Brix, and adding a tongap extract to adjust the salinity to 10-15%. Stirred. After concentrating, the source temperature of the sauce was maintained at 95 ° C. or higher, filled into sterilized packaging containers, sealed, and naturally cooled to prepare a final product of the clam sauce.

The drawing and the method of manufacturing the key clam source described above are just one embodiment for carrying out the present invention, and should not be construed as limiting the technical idea of the present invention. The scope of protection of the present invention is defined only by the matters set forth in the claims below, and the embodiments which have been improved and changed without departing from the gist of the present invention will be apparent to those skilled in the art. It will be said to belong to the protection scope of the present invention.

1 is a process diagram showing a method of manufacturing a key shell source according to an embodiment of the present invention

Claims (2)

delete A process of preparing hot water extracts of the shellfish by separating the clams into the shellfish and the by-products; Preparing enzyme hydrolyzate by adding proteolytic enzymes to the by-products of the clam, It comprises a step of mixing and concentrating the key shell hydrothermal extract and enzyme hydrolyzate, In the process of preparing the hot water extract, put the purified water of 10-20 times in the separated paddle and heated at 121 ℃ for 2 to 3 hours to filter the extract with 80 mesh to obtain a hot water extract, In the process of preparing the enzyme hydrolyzate, the mixing ratio of the key clam by-product and water is mixed in a 1: 1 weight ratio, and an alkaliase (Alcalase) is added at 0.5 to 3% of the weight of the key clam by-product to adjust the pH to 6.8 to 6 at 60 ° C. Enzyme digestion with time stirring and heat treatment at 100 ° C. for 30 minutes to inactivate the enzyme, filtered through 80 mesh to remove the residue in the extract to obtain enzyme hydrolyzate, In the process of mixing and concentrating the hot water extract and the enzyme hydrolyzate, the mixture of the key shellfish hot water extract and the key product by-product enzymatic hydrolyzate is mixed at a weight ratio of 1: 1 to 10: 1 to add dextrin at a solid concentration of 30 to 55 Brix. Adjusting, the salinity of 10 to 15% by adding the Rung bark extract and refined salt, concentrated, filled in a packaging container and sealed and cooled, characterized in that the manufacturing method.

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