KR102662894B1 - Seasoned crab sauce and method for preparing the same - Google Patents

Abstract

The functional seasoned crab sauce and its manufacturing method according to the present invention include the steps of mixing pork, deep sea water, and proteolytic enzymes, heating, and then filtering to obtain deep sea water broth; And adding a seasoning base to the deep sea broth, wherein the seasoning base is 80 to 100 parts by weight of Cheongyang red pepper powder, 30 to 40 parts by weight of red pepper paste, and 20 to 25 parts by weight of chopped onion, based on 100 parts by weight of red pepper powder. , 13 to 17 parts by weight of minced garlic, 13 to 17 parts by weight of pear puree, 13 to 18 parts by weight of sodium L-glutamate, 20 to 40 parts by weight of starch syrup, 0.5 to 3 parts by weight of dextrin, 0.5 to 3 parts by weight of sesame oil, 0.5 parts by weight of sesame seeds. It is obtained by mixing ~ 3 parts by weight and 0.1 to 1 part by weight of brewed soy sauce.

Description

Seasoned crab sauce and method for preparing the same {Seasoned crab sauce and method for preparing the same}

The present invention relates to a seasoned crab sauce and a method of manufacturing the same. More specifically, the present invention relates to a sauce made from seasoned crab sauce and a method of producing the same. More specifically, the present invention relates to broth, various spices, flavors, sweeteners, etc. based on deep sea water, which is rich in minerals such as nutrients and minerals useful to the human body. It relates to a seasoned crab sauce and a method for producing the seasoned crab sauce that allows the production of seasoned crab sauce with significantly better taste and useful functionality compared to ordinary seasoned crab sauce, specifically antioxidant and anti-inflammatory effects.

In general, crabs are usually divided into soy sauce crab and seasoned crab. Soy sauce crab is made by boiling soy sauce with various ingredients, letting it cool, and then marinating the crab, while seasoned crab is similar to marinated crab mixed with crab in seasoning sauce. As food, both are loved widely because of their delicious taste.

Generally, seasoning sauce is manufactured by appropriately mixing red pepper paste, red pepper powder, sugar, and soy sauce. Additionally, in order to control the spiciness, the spiciness of the seasoning is adjusted according to the amount of red pepper powder. However, conventional seasoning sauces have a strong simple spicy and irritating taste, but lack sweetness or savory flavor after the spicy taste. Therefore, various attempts have been made to provide new seasoning sauces that can preserve the rich, sweet and spicy taste.

For example, in Publication Patent No. 10-2019-0006650, oriental medicinal herbs, such as Arborvitae, Bongsam, Dungreum, Astragalus, Licorice, Jujube, Sancho, and Jilkwangi, are added to natural water and boiled to produce oriental medicinal ingredients, then mixed into dark soy sauce, starch syrup, and red pepper powder. A method of making seasoned crab sauce is described by mixing red pepper paste, sugar, and adding ginger juice, garlic juice, and salt.

However, the seasoned crab sauce described in the above patent document is nothing more than adding the efficacy of Japanese cypress, ginseng, round root, astragalus, licorice, jujube, sancho, and jigwangi to the general seasoning sauce, and is insufficient in providing various minerals useful to the human body. There is a downside to this.

Publication Patent No. 10-2019-0006650 (2019.01.21)

The present invention was developed to solve the problems of the conventional seasoning sauce technology described above. A seasoned crab sauce using deep sea water that contains abundant mineral ingredients such as minerals useful to the human body and provides a delicious seasoned crab sauce; and The purpose is to provide the manufacturing method.

In order to achieve the above-mentioned technical problem, the method for producing seasoned crab sauce according to the present invention includes the steps of mixing pork, deep sea water, and proteolytic enzyme, heating, and then filtering to obtain deep sea water broth; And adding a seasoning base to the deep sea broth.

In the method for producing seasoned crab sauce provided according to an embodiment of the present invention, the step of obtaining the deep sea water broth includes 200 to 1000 parts by weight of deep sea water and 0.1 to 2 weight of proteolytic enzyme based on 100 parts by weight of pork. mixing the parts, heating at 85 to 90°C for 1 to 5 hours, maintaining at 95 to 100°C for 10 to 30 minutes to deactivate the protease, and then filtering; And adding 50 to 100 parts by weight of the seasoning base to 100 parts by weight of the deep sea broth, wherein the seasoning base is 80 to 100 parts by weight of Cheongyang red pepper powder, 30 to 40 parts by weight of red pepper paste, per 100 parts by weight of red pepper powder, 20 to 25 parts by weight of chopped onion, 13 to 17 parts by weight of minced garlic, 13 to 17 parts by weight of pear puree, 13 to 18 parts by weight of sodium L-glutamate, 20 to 40 parts by weight of starch syrup, 0.5 to 3 parts by weight of dextrin, 0.5 parts by weight of sesame oil It may be obtained by mixing 0.5 to 3 parts by weight, 0.5 to 3 parts by weight of sesame seeds, and 0.1 to 1 part by weight of brewed soy sauce.

In addition, according to the present invention, the seasoning base may further include any one of yeast extract powder, modified starch, chicken extract, red wine, nutmeg, Hyacinth extract, and noni extract.

Additionally, the present invention includes seasoned crab sauce prepared by the method for producing seasoned crab sauce described above.

Additionally, the present invention includes seasoned crab prepared using the above-described seasoned crab sauce.

The seasoned crab sauce provided by the present invention uses deep ocean water, which is rich in mineral components useful to the human body, rather than ordinary water, so it not only has high nutrients such as mineral components, but also uses deep ocean water using proteolytic enzymes. Since the broth is manufactured, the recovery rate is high, and not only does it contain all the seasonings necessary for making marinated crab, but it can also contain additional ingredients for various flavors or additional functionality. Accordingly, using the seasoned crab sauce of the present invention, seasoned crab can be easily manufactured.

Now, a method for producing a functional seasoned crab sauce according to the present invention, a seasoned crab sauce prepared accordingly, and a seasoned crab sauce manufactured using the same are provided, and these are explained with specific examples as follows.

The advantages and features of the present invention and methods for achieving them will become clear by referring to the embodiments described in detail below along with the accompanying drawings. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosure will be thorough and complete and so that the spirit of the invention can be sufficiently conveyed to those skilled in the art.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by a person of ordinary skill in the technical field to which the present invention pertains. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related technology, and should not be interpreted as having an ideal or excessively formal meaning unless explicitly defined in the present application. No.

The present invention includes the steps of mixing pork, deep sea water, and proteolytic enzymes, heating, and then filtering to obtain deep sea water broth; and adding a seasoning base to the deep sea broth. It provides a method for manufacturing a functional seasoned crab sauce including a step.

Specifically, in the method for producing a functional seasoned crab sauce provided according to an embodiment of the present invention, the step of obtaining the deep sea water broth includes 200 to 1000 parts by weight of deep sea water and 0.1 part by weight of proteolytic enzyme based on 100 parts by weight of pork. This may include mixing to 2 parts by weight, heating at 85 to 90°C for 1 to 5 hours, maintaining at 95 to 100°C for 10 to 30 minutes to deactivate the protease, and then filtering.

The final seasoned crab sauce can be prepared by adding 50 to 100 parts by weight of the seasoning base to 100 parts by weight of the deep sea broth obtained in this way. Here, the seasoning base is 80 to 100 parts by weight of Cheongyang red pepper powder, 30 to 40 parts by weight of red pepper paste, 20 to 25 parts by weight of chopped onion, 13 to 17 parts by weight of minced garlic, 13 to 17 parts by weight of pear puree, based on 100 parts by weight of red pepper powder, It may be obtained by mixing 13 to 18 parts by weight of sodium L-glutamate, 20 to 40 parts by weight of starch syrup, 0.5 to 3 parts by weight of dextrin, 0.5 to 3 parts by weight of sesame oil, 0.5 to 3 parts by weight of sesame seeds, and 0.1 to 1 part by weight of brewed soy sauce. there is.

In addition, according to the present invention, the seasoned crab sauce may further include any one of yeast extract powder, modified starch, chicken extract, red wine, nutmeg, Hyeoncho extract, and noni extract as functional ingredients.

Additionally, the present invention includes seasoned crab sauce prepared by the method for producing the functional seasoned crab sauce described above.

Additionally, the present invention includes seasoned crab prepared using the functional seasoned crab sauce described above.

Hereinafter, the manufacturing method of the functional seasoned crab sauce of the present invention is divided into (1) deep sea broth manufacturing stage, (2) seasoning base manufacturing stage, (3) functional ingredient preparation stage, and (4) seasoned crab sauce manufacturing stage. This will be explained in more detail.

(1) Deep sea broth manufacturing stage

According to the present invention, the deep sea water broth is prepared by mixing 200 to 1000 parts by weight of deep sea water and 0.1 to 2.0 parts by weight of proteolytic enzyme with respect to 100 parts by weight of pork, heating at 85 to 90 ° C. for 1 to 5 hours, and then boiling it at 95 to 100 degrees Celsius. It can be prepared by maintaining at ℃ for 10 to 30 minutes to deactivate the protease and then filtering. In the above, pork can be used, for example, in front leg meat or hind leg meat, and after removing foreign substances such as hair, it is dried to almost no moisture, and then cut into, for example, 2 to 4 parts, or cut into pieces with a thickness of, for example, 1 to 5 cm. You can use pieces cut to length.

In the above, proteolytic enzymes can be any proteolytic enzyme derived from microorganisms, plants, or animals. However, since these are natural proteolytic enzymes, there are concerns about off-flavor, fishy taste, etc., so commercialized proteins are used to minimize changes in taste. It is recommended to use decomposition enzymes.

In the above, the proteolytic enzyme may be one or two selected from papain, bromelain, and protease.

Among the above proteolytic enzymes, papain, a plant-derived proteolytic enzyme, is preferably used, which has the advantage of preventing easy entanglement during processing because the length of the decomposed protein chain is short and does not easily coagulate.

In the above, deep ocean water is used as a solution for producing deep ocean broth from pork, so the amount of salt used can be reduced in the production of the seasoning base in step (2) below, and further in step (3) below. Even when making seasoned crab using the prepared seasoned crab sauce, the amount of salt used can be reduced compared to making regular seasoned crab.

(2) Seasoning base manufacturing step

According to the present invention, the seasoning base can be obtained by mixing general seasonings used in the production of regular seasoned crab roast.

For example, the seasoning base includes 80 to 100 parts by weight of Cheongyang red pepper powder, 30 to 40 parts by weight of red pepper paste, 20 to 25 parts by weight of chopped onion, 13 to 17 parts by weight of minced garlic, 13 to 17 parts by weight of pear puree, based on 100 parts by weight of red pepper powder. It may be obtained by mixing 13 to 18 parts by weight of sodium L-glutamate, 20 to 40 parts by weight of starch syrup, 0.5 to 3 parts by weight of dextrin, 0.5 to 3 parts by weight of sesame oil, 0.5 to 3 parts by weight of sesame seeds, and 0.1 to 1 part by weight of brewed soy sauce. there is.

(3) Functional ingredient preparation step

In order to improve the functionality of the marinated crab sauce according to the present invention, for example, functional ingredients may be added to provide richness and additional functionality to meet various consumer needs. The above functional ingredients can be added in an amount of 0.01 to 10 parts by weight based on 100 parts by weight of deep sea water broth.

The functional ingredient may further include any one of yeast extract powder, modified starch, chicken extract, red wine, nutmeg, Hyuncho extract, and noni extract.

Yeast extract powder can be used, for example, sold as a health food or food additive. Yeast activates enzyme reactions in the body and has the effect of activating digestion and metabolism, thereby improving digestive function. Ingredients such as protein, vitamin B group, and pantothenic acid contained in yeast have the effect of improving brain function by improving brain function and supplying necessary nutrients to the brain. In addition, yeast is rich in nutrients such as iron, copper, various minerals, and protein. Additionally, the antioxidant beta-glucan and selenium contained in yeast are known to improve immune function and can provide various functionalities.

Modified starch can be easily purchased on the market, and is made by changing regular starch into an alpha structure by chemically or physically treating it. It dissolves quickly in water, is easily digested, and has the function of maintaining a gelatinized state even when the temperature drops. This can play a role in increasing the viscosity of the sauce.

Chicken extract can be easily purchased as a food additive on the market, and is made by adding dextrin to chicken extract, and can be used to provide the flavor of chicken as one of the umami flavors.

Red wine is rich in polyphenol components that have antioxidant properties, so it can provide useful functions for health.

Nutmeg is one of the spices. It has a less irritating scent than cloves or pepper, but it has a strangely luxurious flavor. It has a sweet yet tangy scent that resembles a mixture of ginger, pepper, and mint, so it can provide excellent effectiveness in removing fishy or fishy odors. there is.

Hyeoncho (玄草) extract is made by adding Hyeoncho (玄草), an herb known to have antioxidant and anti-inflammatory functions, to purified water in an amount of 5 to 20 times the weight of Hyeoncho, extracting at 80 to 120 ° C. for 1 to 3 hours, and then filtering. You can use what you get.

Noni extract can be obtained by adding noni fruit, which is rich in antioxidants, to purified water in an amount 5 to 20 times the weight of the noni fruit, extracting at 80 to 120°C for 1 to 3 hours, and then filtering. there is.

(4) Seasoned crab sauce manufacturing step

According to the present invention, seasoned crab sauce can be prepared by adding and mixing the seasoning base prepared in step (2) to the deep sea broth prepared in step (1). In this case, the seasoned crab sauce can be prepared by adding and mixing 50 to 100 parts by weight of the seasoning base prepared in step (2) with respect to 100 parts by weight of the deep sea broth prepared in step (1).

Furthermore, according to the present invention, the seasoned crab sauce is prepared by adding the seasoning base prepared in step (2) to the deep sea broth prepared in step (1) and mixing the functional ingredients prepared in step (3). You can. In this case, the seasoned crab sauce is prepared by adding 50 to 100 parts by weight of the seasoning base prepared in step (2) relative to 100 parts by weight of the deep sea broth prepared in step (1), and adding the functional ingredient prepared in step (3). It can be manufactured by mixing 0.01 to 10 parts by weight of ingredients.

The present invention includes seasoned crab sauce prepared by the method for producing the functional seasoned crab sauce mentioned above.

The present invention provides a method for producing seasoned crab including the step of applying seasoned crab sauce prepared by the method for producing functional seasoned crab sauce mentioned above to the surface of soy sauce crab prepared for grilling. After applying the seasoned crab sauce, a roasting step can be performed using a heating means such as charcoal.

Hereinafter, the contents of the present invention will be described in detail through examples, test examples, and application examples. However, these are for explaining the present invention in more detail and the scope of the present invention is not limited thereto.

<Example 1> Production of seasoned crab sauce using deep ocean water

After removing foreign substances, drying to almost no moisture, 500 parts by weight of deep sea water and 0.5 parts by weight of papain as a proteolytic enzyme were mixed with 100 parts by weight of pork cut into 4 parts and heated at 90°C for 3 hours. Afterwards, the proteolytic enzyme was deactivated by maintaining it at 95°C for 20 minutes, and then filtered through a filter cloth to prepare deep sea water broth.

Seasoned crab sauce using deep sea water was prepared by adding 60 parts by weight of seasoning base to 100 parts by weight of the deep sea water broth prepared above and mixing.

In the above, the seasoning base is 90 parts by weight of refined sugar, 36 parts by weight of chive powder, 23 parts by weight of onion, 15 parts by weight of garlic, 15 parts by weight of refined salt, 17 parts by weight of sodium L-glutamate, and 30 parts by weight of Cheongyang red pepper powder, based on 100 parts by weight of red pepper powder. A mixture obtained by mixing 1.5 parts by weight of black pepper powder and 0.8 parts by weight of brewed soy sauce was used.

<Test Example 1> Recovery rate of deep sea water broth

The extraction yield, the increase rate of extracted soluble solids, and the protein extraction yield were measured for the deep sea broth used in preparing the seasoned crab sauce in Example 1, and these are shown in Table 1 below.

Meanwhile, as a control, foreign substances were removed, dried to the point of no moisture, mixed with 500 parts by weight of purified water for 100 parts by weight of pork cut into 4 parts, kept at 40°C for 3 hours, and then filtered through a filter cloth. Extraction of deep sea water broth. The yield, the increase in extracted soluble solids, and the protein extraction yield were measured and are shown in Table 1 below.

division Total solid content of extracted protein soluble content (g) Total solids increase rate among extracted proteins (%) control 12 100 Example 1 18.9 167 division Extracted protein content (g) Extracted protein extraction yield (%) control 3.25 100 Example 1 6.4 220

From the results in Table 1 above, the deep sea water broth obtained using deep sea water and proteolytic enzymes in the production of the functional seasoned crab sauce of the present invention has an increased rate of extracted soluble solids and protein extraction yield compared to the deep sea water broth obtained using purified water in the control group. It was found that the characteristics such as etc. were excellent.

<Test Example 2> Sensory test of deep sea broth

In Example 1, the deep sea broth used in producing the seasoned crab sauce and the control were mixed with 500 parts by weight of purified water for 100 parts by weight of pork cut into 4 parts after removal of foreign substances, dried to remove moisture, and kept at 40°C. Sensory tests such as taste, aroma, and preference were conducted on the deep sea broth obtained by maintaining it for 3 hours and then filtering it with a filter cloth, and these are shown in Table 2 below.

The above sensory test was conducted on a 9-point scale for taste, aroma, and preference by 20 panelists with more than 3 years of experience in sensory testing in the food field.

division taste incense preference control 5.8 6.1 4.8 Example 1 6.7 6.2 7.8

<Application example 1>

Seasoned crab was prepared using the functional seasoned crab sauce prepared in Example 1.

Seasoned crab was prepared by adding 60 parts by weight of the seasoned crab sauce prepared in Example 1 to 100 parts by weight of the prepared soy sauce crab and baking it.

<Test Example 3> Seasoned crab flavor

In Application Example 1, the seasoned crab prepared using the functional seasoned crab sauce and the control seasoned crab were prepared and then subjected to a sensory test, and are shown in Table 3 below.

In the above, the control seasoned crab contains 80 to 100 parts by weight of Cheongyang red pepper powder, 30 to 40 parts by weight of red pepper paste, 20 to 25 parts by weight of chopped onion, 13 to 17 parts by weight of minced garlic, per 100 parts by weight of red pepper powder, per 100 parts by weight of seasoned crab, 13 to 17 parts by weight of pear puree, 13 to 18 parts by weight of sodium L-glutamate, 20 to 40 parts by weight of starch syrup, 0.5 to 3 parts by weight of dextrin, 0.5 to 3 parts by weight of sesame oil, 0.5 to 3 parts by weight of sesame seeds, and 0.1 to 1 part by weight of brewed soy sauce. Seasoned crab was prepared using 60 parts by weight of the seasoning base obtained by mixing 1 part by weight.

In the above, the sensory test was conducted using a 9-point scale for taste by 20 panelists with more than 3 years of experience in sensory testing in the food field.

taste control group 6.3 Application example 1 8.1

*In Table 3 above, the values for the sensory test for the taste of seasoned crab sauce prepared using seasoned crab sauce in Application Example 1 and the seasoned crab sauce of the control group are calculated by dividing the total score of the panelists by the number of panels and rounding to two decimal places. The higher the value, the better the sensory properties.

In Table 3 above, the sensory test (comprehensive taste) showed that the seasoned crab prepared using the functional seasoned crab sauce of the present invention in Application Example 1 had a significantly better taste than the seasoned crab of the control group.

<Example 2> Production of seasoned crab sauce using deep ocean water

A functional seasoned crab sauce was prepared in the same manner as Example 1, except that bromelain was used instead of papain as a proteolytic enzyme.

<Example 3>

Functional seasoned crab sauce was prepared in the same manner as Example 1, except that protease was used instead of papain as the proteolytic enzyme.

<Example 4>

Functional seasoning was prepared in the same manner as in Example 1, except that instead of papain, a complex protease mixed with papain and bromelain at a weight ratio of 1:1 was used as the proteolytic enzyme. Crab sauce was prepared.

<Example 5>

Functional seasoning was prepared in the same manner as in Example 1, except that instead of papain, a complex protease mixed with papain and bromelain at a weight ratio of 1:1 was used as the proteolytic enzyme. Crab sauce was prepared.

<Example 6> Production of seasoned crab sauce using deep ocean water

After removing foreign substances and drying to remove moisture, mix 500 parts by weight of deep sea water and 0.5 parts by weight of papain as a proteolytic enzyme for 100 parts by weight of pork cut into 4 parts and heat at 90°C for 3 hours. The proteolytic enzyme was deactivated by maintaining it at 95°C for 20 minutes, and then filtered through a filter cloth to prepare deep sea water broth.

A functional seasoned crab sauce was prepared by adding 60 parts by weight of seasoning base and 7 parts by weight of Hyeoncho (玄草) extract as a functional ingredient to 100 parts by weight of the deep sea broth prepared above and mixing them.

In the above, the seasoning base is 80 to 100 parts by weight of Cheongyang red pepper powder, 30 to 40 parts by weight of red pepper paste, 20 to 25 parts by weight of chopped onion, 13 to 17 parts by weight of minced garlic, 13 to 17 parts by weight of pear puree, based on 100 parts by weight of red pepper powder, Use a product obtained by mixing 13 to 18 parts by weight of sodium L-glutamate, 20 to 40 parts by weight of starch syrup, 0.5 to 3 parts by weight of dextrin, 0.5 to 3 parts by weight of sesame oil, 0.5 to 3 parts by weight of sesame seeds, and 0.1 to 1 part by weight of brewed soy sauce. did.

In the above, the Hyeoncho (玄草) extract was obtained by adding Hyeoncho (玄草) to purified water 10 times the weight of Hyeoncho, extracting at 100°C for 1.5 hours, and then filtering with a filter cloth.

<Example 7>

Functional seasoned crab sauce was prepared in the same manner as Example 6, except that noni extract was used instead of Hyeoncho extract as the functional ingredient.

The noni extract described above was obtained by adding noni to purified water 10 times the weight of noni, extracting at 100°C for 1.5 hours, and then filtering with a filter cloth.

<Example 8>

Functional seasoning was prepared in the same manner as in Example 6, except that a mixed extract of Hyacinth herb extract and noni extract in a weight ratio of 1:1 was used instead of the Hyacinth herb extract as the functional ingredient. Crab sauce was prepared.

The above-described Hyeoncho (玄草) extract and noni (noni) extract were used as those obtained by the methods mentioned in Examples 6 and 7.

<Example 9>

Functional seasoned crab sauce was prepared in the same manner as Example 6, except for using 5 parts by weight of yeast extract powder as a functional ingredient.

<Example 10>

Functional seasoned crab sauce was prepared in the same manner as Example 6, except for using 5 parts by weight of modified starch as a functional ingredient.

<Example 11>

Functional seasoned crab sauce was prepared in the same manner as Example 6, except for using 10 parts by weight of chicken extract as a functional ingredient.

<Example 12>

Functional seasoned crab sauce was prepared in the same manner as Example 6, except for using 10 parts by weight of red wine as a functional ingredient.

<Example 13>

Functional seasoned crab sauce was prepared in the same manner as Example 6, except that 0.1 parts by weight of nutmeg was used as a functional ingredient.

<Application example 2>

Seasoned crab was prepared using the functional seasoned crab sauce in the same manner as Application Example 1, except that the functional seasoned crab sauce prepared in Example 2 was used instead of the functional seasoned crab sauce prepared in Example 1.

<Application example 3>

Seasoned crab was prepared using the functional seasoned crab sauce in the same manner as Application Example 1, except that the functional seasoned crab sauce prepared in Example 3 was used instead of the functional seasoned crab sauce prepared in Example 1.

<Application example 4>

Seasoned crab was prepared using the functional seasoned crab sauce in the same manner as Application Example 1, except that the functional seasoned crab sauce prepared in Example 4 was used instead of the functional seasoned crab sauce prepared in Example 1.

.

<Application example 5>

Seasoned crab was prepared using the functional seasoned crab sauce in the same manner as Application Example 1, except that the functional seasoned crab sauce prepared in Example 5 was used instead of the functional seasoned crab sauce prepared in Example 1.

<Application example 6>

Seasoned crab was prepared using the functional seasoned crab sauce in the same manner as Application Example 1, except that the functional seasoned crab sauce prepared in Example 6 was used instead of the functional seasoned crab sauce prepared in Example 1.

<Application example 7>

Seasoned crab was prepared using the functional seasoned crab sauce in the same manner as Application Example 1, except that the functional seasoned crab sauce prepared in Example 7 was used instead of the functional seasoned crab sauce prepared in Example 1.

<Application example 8>

Seasoned crab was prepared using the functional seasoned crab sauce in the same manner as Application Example 1, except that the functional seasoned crab sauce prepared in Example 8 was used instead of the functional seasoned crab sauce prepared in Example 1.

<Application example 9>

Seasoned crab was prepared using the functional seasoned crab sauce in the same manner as Application Example 1, except that the functional seasoned crab sauce prepared in Example 9 was used instead of the functional seasoned crab sauce prepared in Example 1.

<Application example 10>

Seasoned crab was prepared using the functional seasoned crab sauce in the same manner as Application Example 1, except that the functional seasoned crab sauce prepared in Example 10 was used instead of the functional seasoned crab sauce prepared in Example 1.

<Application example 11>

Seasoned crab was prepared using the functional seasoned crab sauce in the same manner as Application Example 1, except that the functional seasoned crab sauce prepared in Example 11 was used instead of the functional seasoned crab sauce prepared in Example 1.

<Application Example 12>

Seasoned crab was prepared using the functional seasoned crab sauce in the same manner as Application Example 1, except that the functional seasoned crab sauce prepared in Example 12 was used instead of the functional seasoned crab sauce prepared in Example 1.

<Application Example 13>

Seasoned crab was prepared using the functional seasoned crab sauce in the same manner as Application Example 1, except that the functional seasoned crab sauce prepared in Example 13 was used instead of the functional seasoned crab sauce prepared in Example 1.

As described above, the present invention has been described with specific details, limited examples, test examples, and application examples, but these are provided only to facilitate a more general understanding of the present invention, and the present invention is limited to the above examples, test examples, and application examples. It is not limited to the application examples, and various modifications and variations can be made from these descriptions by those skilled in the art.

In addition, the spirit of the present invention should not be limited to the described embodiments, and all claims that are equivalent or equivalent to the claims as well as the later-described claims shall fall within the scope of the present invention.

Claims (5)

Obtaining deep sea water broth by mixing pork, deep sea water, and proteolytic enzyme, heating, and then filtering; and
It includes adding a seasoning base to the deep sea broth,
Here, the seasoning base is 80 to 100 parts by weight of Cheongyang red pepper powder, 30 to 40 parts by weight of red pepper paste, 20 to 25 parts by weight of chopped onion, 13 to 17 parts by weight of minced garlic, 13 to 17 parts by weight of pear puree, based on 100 parts by weight of red pepper powder, It is obtained by mixing 13 to 18 parts by weight of sodium L-glutamate, 20 to 40 parts by weight of starch syrup, 0.5 to 3 parts by weight of dextrin, 0.5 to 3 parts by weight of sesame oil, 0.5 to 3 parts by weight of sesame seeds, and 0.1 to 1 part by weight of brewed soy sauce. And,
The step of obtaining the deep sea broth is,
With respect to 100 parts by weight of pork, 500 parts by weight of deep sea water and 0.5 parts by weight of papain, a proteolytic enzyme, were mixed, heated at 90°C for 3 hours, and then maintained at 95°C for 20 minutes to inject the proteolytic enzyme. It is deactivated and then filtered to obtain deep sea water.
In the step of adding the seasoning base to the deep sea broth,
With respect to 100 parts by weight of the deep sea broth, 60 parts by weight of the seasoning base is added, and 7 parts by weight of a mixed extract of Hyeoncho extract and noni extract mixed in a weight ratio of 1:1 is added. Method for producing seasoned crab sauce. delete delete delete A method for producing seasoned crab sauce comprising seasoned crab sauce prepared by the method for producing seasoned crab sauce according to claim 1.