KR102703379B1 - Biscue sauce composition containing crab and shrimp and its manufacturing method - Google Patents

Abstract

The present invention relates to a bisque sauce composition comprising crab and shrimp and a method for producing the same. The bisque sauce composition provided by the present invention includes a step of baking crab and shrimp in an oven, and has not only a strong crustacean flavor but also excellent sensory properties due to a mixture of seafood extracts, and provides excellent nutritional components including glutinous rice flour, onion, carrot, and tomato.

Description

Bisque sauce composition containing crab and shrimp and its manufacturing method {BISCUE SAUCE COMPOSITION CONTAINING CRAB AND SHRIMP AND ITS MANUFACTURING METHOD}

The present invention relates to a bisque sauce composition containing crab and shrimp and a method for producing the same, and more particularly, to a method for producing a bisque sauce composition, the method including a step of baking crab and shrimp in an oven.

Bisque is a traditional French soup, mainly made with broth from crustaceans such as crayfish, lobster, crab, and shrimp, and is rich and creamy. The origin of bisque is not known exactly. However, the bisque recorded in the 17th century was a soup made with poultry such as pigeons or quails and thickened with breadcrumbs, unlike today, and it seems to have been used as a 'grand appetizer' in French royal cuisine. Today, only a thick soup made by boiling all the ingredients including crustacean shells, pureing them, and straining them through a fine sieve is strictly called bisque. In a formal French meal, it is eaten after the appetizer (l'entrιe) or a separate appetizer, and before the main course (le plat principal). Since it is rich and filling, it can easily spoil the appetite for the main course, so it is served only in small quantities as an appetizer. Serve with minced crustacean meat, croutons , tarragon or chervil .

The etymology of the word "sauce" is derived from the ancient Latin word "Salus", and originally, sauce was something that maintained the fragrance of a dish and enhanced its taste, and played a role in determining the value and quality of the dish. In Western cuisine, there are five major mother sauces: tomato sauce, béchamel sauce, velouté sauce, brown sauce, and hollandaise sauce, and countless sauces are derived from them. Among them, tomato sauce is made from tomatoes and is a sauce that is widely used when making pasta, meat dishes, or rich sauces, fish, or crustacean sauces, and the bisque sauce derived from it is a sauce that is made by boiling the shells or heads of crustaceans with tomatoes, herbs, a small amount of cream, etc. and straining it, and is used when a strong crustacean flavor is needed.

Chitosan, the raw material for making bisque soup, is found in the shells of crustaceans and is called the treasure of the sea. It enhances immunity, and the oligosaccharides contained in chitosan have an anticancer effect that strengthens the function of immune cells and suppresses the creation and growth of cancer cells. It also prevents aging and plays a role in excreting harmful substances such as heavy metals remaining in the body.

Accordingly, the inventors of the present invention have provided a sauce including a bisque soup having excellent nutritional properties as mentioned above and a method for producing the same, thereby providing a bisque sauce that contains excellent nutritional properties and can be conveniently utilized in various ways.

Korean Patent Publication No. 10-2019-0116763

The present invention relates to a bisque sauce composition comprising crab, shrimp, tomato paste, glutinous rice flour, and seafood extract.

The purpose of the present invention is to provide a bisque sauce composition containing crab, shrimp, tomato paste, glutinous rice flour and seafood extract, and a method for producing the same.

However, the technical problems to be achieved by the present invention are not limited to the problems mentioned above, and other problems not mentioned can be clearly understood by those skilled in the art from the description below.

According to one embodiment of the present invention, a bisque sauce composition is provided, characterized in that 1 to 10 wt% of crab, 1 to 10 wt% of shrimp, 1 to 10 wt% of tomato paste, 0.1 to 1.5 wt% of glutinous rice flour, 1 to 5 wt% of seafood extract, and the remainder of purified water are mixed.

In the present invention, the bisque sauce composition may further include 1 to 10 wt% of onion, 0.1 to 5 wt% of carrot, 0.1 to 5 wt% of celery, 0.001 to 1 wt% of bay leaf, 0.001 to 1 wt% of whole pepper, 0.001 to 1 wt% of fennel seed, 1 to 5 wt% of tomato paste, 0.1 to 3 wt% of clam dashi, and 0.001 to 1 wt% of soybean oil, based on the total weight of the bisque sauce composition.

In the present invention, the seafood extract may be a bisque sauce composition including at least one selected from the group consisting of crab extract, clam extract, and shrimp extract.

According to another embodiment of the present invention, a method for producing a bisque sauce composition is provided, comprising: a 1st step of roasting crabs and shrimp in an oven at 140 to 200°C for 10 to 20 minutes; a 2nd step of stir-frying tomato whole, onions, carrots, and celery at 80 to 120°C for 10 to 20 minutes after the 1st step; a 3rd step of mixing the mixture of the 1st and 2nd steps with the remaining composition and heating the mixture at 80 to 120°C for 50 to 120 minutes; and a 4th step of mixing the mixture after the 3rd step by extracting liquid and blending the mixture.

In the present invention, a method for producing a bisque sauce composition may be provided, characterized in that, with respect to the total weight of the bisque sauce composition, 1 to 10 wt% of crab, 1 to 10 wt% of shrimp, 1 to 10 wt% of tomato whole, 0.1 to 1.5 wt% of glutinous rice powder, 1 to 5 wt% of seafood extract, 1 to 10 wt% of onion, 0.1 to 5 wt% of carrot, 0.1 to 5 wt% of celery, 0.001 to 1 wt% of bay leaf, 0.001 to 1 wt% of whole pepper, 0.001 to 1 wt% of fennel seed, 1 to 5 wt% of tomato paste, 0.1 to 3 wt% of clam dashi, 0.001 to 1 wt% of soybean oil, and the remainder purified water are mixed.

In the present invention, the above-mentioned 4th step may be a method for producing a bisque sauce composition characterized by filtering the mixture and extracting the liquid using 4MESH.

In the present invention, the viscosity of the bisque sauce may be a method for producing a bisque sauce composition of 1000 to 1200 cps.

The bisque sauce composition manufactured by the present invention not only has a rich crustacean flavor using shrimp and crab, but also has excellent sensory properties due to the mixture of seafood extracts, and provides excellent nutritional components by including glutinous rice flour, onion, carrot, and tomato.

Hereinafter, examples will be given to explain in more detail. However, the following examples are illustrative only and the scope of the present invention is not limited thereto.

According to one embodiment of the present invention, the present invention relates to a bisque sauce composition characterized in that 1 to 10 wt% of crab, 1 to 10 wt% of shrimp, 1 to 10 wt% of tomato paste, 0.1 to 1.5 wt% of glutinous rice flour, 1 to 5 wt% of seafood extract, and the remainder purified water are mixed.

In the present invention, the crab refers to an arthropod belonging to the family Crabidae in the order Decapoda, and means a commonly known crab, and all parts with the internal organs removed can be used. Specifically, it may be nutritionally appropriate to use the crab without removing its shell. The protein contained in the crab is a pure protein containing essential amino acids such as leucine and arginine, which promote brain activity and help prevent obesity and adult diseases, and is rich in chitosan and taurine, which help prevent various vascular diseases and enhance immunity. The crab shell is rich in astaxanthin, a powerful antioxidant, and has an antioxidant effect more than 500 times that of vitamin E, so it may be nutritionally appropriate to use the crab without removing its shell. Therefore, by consuming all parts of the crab, including the body and legs, one can obtain all the nutritional value of the crab, and also experience the unique taste and flavor of the crab. Additionally, the head, shell, body, and legs of the crab may be refrigerated or frozen, and these may be used alone or in combination, and there are no special restrictions as long as they are commonly used as crabs.

The crab of the present invention may be included in an amount of 1 to 12 wt%, 1 to 10 wt%, 2 to 9 wt%, 3 to 8 wt%, 3 to 7 wt% or 4 to 6 wt% based on the total weight of the bisque sauce composition, and may be a bisque sauce composition mixed appropriately in an amount of 4 to 5 wt% in terms of maintaining the unique taste and flavor of the crab, but is not limited thereto.

In the present invention, the shrimp is a general term for arthropods belonging to the order of decapoda and suborder of shrimp, and means commonly known shrimp, and all parts with the internal organs removed can be used. Specifically, it may be nutritionally preferable to use the shrimp bones or head and shell without removing them. The cholesterol contained in shrimp mainly contains HDL cholesterol, which is beneficial to the human body, and contains a large amount of taurine, and due to the nature of shrimp, all parts from the head to the tail contain a large amount of the nutrients necessary for the human body. Therefore, by consuming all parts of shrimp from the head to the legs and tail, one can obtain all the nutritional value of shrimp, and also feel the unique taste and flavor of shrimp. In addition, the head, shell, body, legs, and tail of shrimp may be refrigerated or frozen, and these may be used alone or in combination, and there are no special restrictions as long as they are commonly used as shrimp.

The shrimp of the present invention may be included in an amount of 1 to 12 wt%, 1 to 10 wt%, 2 to 9 wt%, 2 to 7 wt%, 3 to 6 wt% or 3 to 5 wt% based on the total weight of the bisque sauce composition, and may be suitably mixed in an amount of 3 to 4 wt% in terms of maintaining the unique taste and flavor of the shrimp, but is not limited thereto.

The tomato whole of the present invention is obtained by boiling tomatoes and removing the skin and seeds, and is not particularly limited as long as it is commonly used as a tomato whole, and may be included in an amount of 1 to 12 wt%, 1 to 10 wt%, 2 to 9 wt%, 3 to 8 wt%, 3 to 7 wt%, or 4 to 6 wt% based on the total weight of the bisque sauce composition, and may be a bisque sauce composition suitably mixed in an amount of 4 to 5 wt% in terms of maintaining the unique taste and texture of tomatoes, but is not limited thereto.

The glutinous rice flour of the present invention is not particularly limited as long as it is composed mainly of amylopectin, without mixing amylose and amylopectin, which constitute starch, which is the main component of rice, and is commonly used as glutinous rice flour, and may be included at 0.1 to 2 wt%, 0.1 to 1.7 wt%, 0.1 to 1.5 wt%, or 0.1 to 1 wt%, based on the total weight of the bisque sauce composition, and may be a bisque sauce composition suitably mixed at 0.1 to 0.7 wt% in terms of maintaining the intended viscosity of the bisque sauce, but is not limited thereto.

The seafood extract of the present invention is a bisque sauce composition including at least one selected from the group consisting of crab extract, clam extract, and shrimp extract. The crab extract, clam extract, and shrimp extract are not particularly limited as long as they are commonly used in the market. The seafood extract may be included in an amount of 1 to 7 wt%, 1 to 5 wt%, and suitably 1 to 3 wt%, based on the total weight of the bisque sauce composition. In terms of maintaining a rich crustacean flavor, the crab extract, clam extract, and shrimp extract may be most suitably included in an amount of 0.1 to 2, 0.1 to 1.2, and 0.1 to 2 wt% based on the total weight of the bisque sauce composition.

The purified water of the remainder of the present invention may be included in an amount of 50 to 80 wt%, 55 to 77 wt%, or 60 to 75 wt%, and suitably may be included in an amount of 70 to 75 wt% in order to facilitate mixing of the bisque sauce composition. In this example, purified water is used, but the present invention is not limited thereto.

The bisque sauce composition of the present invention may further include 1 to 10 wt% of onion, 0.1 to 5 wt% of carrot, 0.1 to 5 wt% of celery, 0.001 to 1 wt% of bay leaf, 0.001 to 1 wt% of whole pepper, 0.001 to 1 wt% of fennel seed, 1 to 5 wt% of tomato paste, 0.1 to 5 wt% of clam dashi, and 0.001 to 1 wt% of soybean oil, based on the total weight of the bisque sauce composition.

In the present invention, the onion is not limited in shape except for the peel, but may be suitably sliced into 1 cm to 5 cm pieces to facilitate mixing of materials. The onion may be included in an amount of 1 to 10 wt%, 2 to 9 wt%, or 3 to 8 wt% based on the total weight of the bisque sauce composition, and as a mirepoix, it may be suitably included in an amount of 4 to 6 wt% in terms of the flavor of the onion being appropriately harmonized with the bisque sauce.

In the present invention, there is no limitation on the shape of the carrot, but it may be suitably sliced into a size of 0.1 cm to 5 cm to facilitate mixing of the ingredients. The carrot may be included in an amount of 0.1 to 5 wt%, 0.1 to 4 wt%, or 0.3 to 3 wt% based on the total weight of the bisque sauce composition, and as a mirepoix, it may be suitably included in an amount of 0.5 to 2 wt% in terms of the flavor of the carrot being appropriately harmonized with the bisque sauce.

In the present invention, the celery is not limited in shape, but may be cut into a size of 0.1 cm to 5 cm to facilitate mixing of materials, and fresh celery may be suitably used. The celery may be present in an amount of 0.1 to 5 wt%, 0.1 to 3 wt%, or 0.1 to 2 wt% based on the total weight of the bisque sauce composition, and may be suitably included in an amount of 0.1 to 1 wt% in terms of the flavor of the celery as a mirepoix suitably harmonizing with the bisque sauce.

The above mirepoix is made by finely chopping carrots, onions, celery, bay leaves, thyme, etc. into dice and mixing them to add flavor to stocks, soups, braises, stews, etc. Onions, carrots, and celery can be mixed in a 2:1:1 ratio and stir-fried in oil or butter until brown, or used fresh.

In the present invention, the bay leaf may be included in an amount of 0.001 to 1 wt%, 0.001 to 0.1 wt%, or 0.001 to 0.01 wt% based on the total weight of the bisque sauce composition, and may be suitably included in an amount of 0.001 to 0.009 wt% from the aspect of improving the flavor of the bisque sauce.

In the present invention, the whole pepper may be included in an amount of 0.001 to 1 wt%, 0.001 to 0.1 wt%, or 0.001 to 0.05 wt% based on the total weight of the bisque sauce composition, and may be suitably included in an amount of 0.001 to 0.03 wt% from the aspect of improving the flavor of the bisque sauce.

In the present invention, the fennel seed may be included in an amount of 0.001 to 1 wt%, 0.001 to 0.1 wt%, or 0.001 to 0.05 wt% based on the total weight of the bisque sauce composition, and may be suitably included in an amount of 0.001 to 0.03 wt% in terms of improving the flavor of the bisque sauce.

In the present invention, the tomato paste means a tomato that has been ripened, filtered, and then concentrated to reduce the moisture content, remove the seeds and skin, and has a total solid content of 24% or more. As long as it is commonly used as tomato paste, there is no special limitation, and it may be 1 to 5 wt%, 1 to 4 wt%, or 1 to 3 wt% based on the total weight of the bisque sauce composition, and suitably may be included at 1 to 2 wt% in terms of maintaining the unique taste and flavor of tomatoes.

In the present invention, the clams may be included in an amount of 0.1 to 3 wt%, 0.1 to 2.3 wt%, or 0.1 to 1.5 wt% based on the total weight of the bisque sauce composition, and may be suitably included in an amount of 0.1 to 1 wt% in terms of improving the flavor of the bisque sauce.

In the present invention, the soybean oil may be included in an amount of 0.001 to 1 wt%, 0.001 to 0.7 wt%, or 0.001 to 0.5 wt%, and suitably 0.001 to 0.3 wt%, based on the total weight of the bisque sauce composition.

According to another embodiment of the present invention, a method for producing a bisque sauce composition comprises the steps of: 1) roasting crabs and shrimp in an oven at 140 to 200°C for 10 to 20 minutes; 2) stir-frying tomato whole, onions, carrots, and celery at 80 to 120°C for 10 to 20 minutes after the step 1; 3) mixing the mixture of the steps 1 and 2 with the remaining composition and heating the mixture at 80 to 120°C for 50 to 120 minutes; and 4) mixing the mixture after the step 3 by extracting the liquid and grinding the mixture.

In the present invention, the method for producing the bisque sauce composition comprises, based on the total weight of the bisque sauce composition, crab 1 to 12 wt%, 1 to 10 wt%, 2 to 9 wt%, 3 to 8 wt%, 3 to 7 wt%, 4 to 6 wt% or 4 to 5 wt%, shrimp 1 to 12 wt%, 1 to 10 wt%, 2 to 9 wt%, 2 to 7 wt%, 3 to 6 wt%, 3 to 5 wt% or 3 to 4 wt%, tomato seeds 1 to 12 wt%, 1 to 10 wt%, 2 to 9 wt%, 3 to 8 wt%, 3 to 7 wt%, 4 to 6 wt% or 4 to 5 wt%, glutinous rice flour 0.1 to 2 wt%, 0.1 to 1.7 wt%, 0.1 to 1.5 wt%, 0.1 to 1 wt% or 0.1 to 0.7 wt%, seafood extract 1 to 7 wt%, 1 to 5 wt% or 1 to 3 wt%, onion 1 to 10 wt%, 2 to 9 wt%, 3 to 8 wt% or 4 to 6 wt%, carrot 0.1 to 5 wt%, 0.1 to 4 wt%, 0.3 to 3 wt% or 0.5 to 2 wt%, celery 0.1 to 5 wt%, 0.1 to 3 wt%, 0.1 to 2 wt% or 0.1 to 1 wt%, bay leaf 0.001 to 1 wt%, 0.001 to 0.1 wt%, 0.001 to 0.01 wt% or 0.001 to 0.009 wt%, whole pepper 0.001 to 1 wt%, 0.001 to 0.1 wt%, 0.001 to 0.05 wt% or 0.001 to 0.03 wt% of fennel seed, 0.001 to 1 wt%, 0.001 to 0.1 wt%, 0.001 to 0.05 wt% or 0.001 to 0.03 wt% of tomato paste, 1 to 5 wt%, 1 to 4 wt%, 1 to 3 wt% or 1 to 2 wt% of clams, 0.1 to 3 wt%, 0.1 to 2.3 wt%, 0.1 to 1.5 wt% or 0.1 to 1 wt% of soybean oil, 0.001 to 1 wt% 0.001 to 0.7 wt%, 0.001 to 0.5 wt% or 0.001 to 0.3 wt% of purified water and 50 to It can be characterized by being mixed at 80 wt%, 55 to 77 wt%, 60 to 75 wt%, or 70 to 75 wt%.

In terms of maintaining the rich flavor of crustaceans, the seafood extract of the present invention may suitably include crab extract, clam extract and shrimp extract in amounts of 0.1 to 2, 0.1 to 1.2 and 0.1 to 2 wt%, respectively, based on the total weight of the bisque sauce composition.

In the present invention, the step 1 may be a step of using prepared crabs and shrimp, and suitably a step of baking frozen crabs and shrimp, which have had their entrails removed and cleaned, in an oven at 140 to 200°C, 150 to 190°C, suitably 160 to 180°C, for 5 to 30 minutes, 6 to 28 minutes, 7 to 26 minutes, 8 to 24 minutes, 9 to 22 minutes, or 10 to 20 minutes, and in terms of maintaining the unique taste and flavor of the crabs and shrimp, it may be a step of baking for 12 to 18 minutes, suitably.

The above oven is an oven commonly used in the industry, and there are no special restrictions on its shape.

In the present invention, the second step is a process of frying tomato whole, onion, carrot and celery in a pan coated with soybean oil, and may be a step of frying tomato whole, onion, carrot and celery cut or sliced into sizes of 0.1 cm to 5 cm to facilitate mixing of the ingredients, in a pan at 70 to 130°C, 75 to 125°C, 80 to 120°C, suitably 85 to 110°C, for 5 to 30 minutes, 6 to 28 minutes, 7 to 26 minutes, 8 to 24 minutes, 9 to 22 minutes or 10 to 20 minutes, and may be a step of frying for 12 to 18 minutes, suitably, in terms of enriching the flavor of the bisque sauce as a mirepoix, but is not limited thereto.

The above fan is a wide pan with a low head and is a pan commonly used in the industry, and there are no special restrictions on its shape.

In the present invention, the third step is a step of mixing the mixture of the first and second steps and the remaining composition and heating at 80 to 120°C for 50 to 120 minutes, mixing the crab and shrimp suitably roasted in the first step and the tomato whole, onion, carrot and celery cooked in the second step in a heating vessel, and mixing the remaining composition of onion, carrot, celery, bay leaf, whole pepper, fennel seed, tomato paste, clam dashi and purified water and heating at 75 to 130°C, 80 to 120°C or 85 to 110°C, suitably 87 to 100°C, for 30 to 150 minutes. It may be a step of heating for 35 to 140 minutes, 40 to 130 minutes, 45 to 125 minutes, or 50 to 120 minutes, and suitably a step of heating for 60 to 110 minutes in terms of maintaining the taste and aroma of the intended bisque sauce, but is not limited thereto.

In the above three steps, the compositions can be uniformly mixed by freely selecting a method commonly known in the art, and there is no special limitation on the method.

The above heating vessel is a cooking utensil commonly used in the art to boil or boil food, and there is no particular limitation on its shape as long as the mixture can be heated evenly.

In the present invention, the fourth step is a step of mixing by extracting and crushing the liquid of the mixture obtained by performing the third step. The mixture can be filtered and the liquid extracted using 4MESH, and the mixture remaining after the filtering can be crushed. Thereafter, a step of mixing the extracted liquid and the crushed mixture again can be included.

When filtering the above mixture and extracting the liquid, a filtration method commonly used in the art can be used, and there is no particular limitation on the method as long as it is a method of filtering so that the liquid of the mixture is separated, but suitably, filtration can be performed using 4MESH.

The pulverization of the above mixture is a step of pulverizing the mixture remaining after separating the liquid of the mixture in which the above 3 steps have been performed, and can be performed so that the particles of the mixture are pulverized to 0.1 to 5 mm, 0.1 to 4 mm, or 0.1 to 3 mm, and can be suitably 0.1 to 2 mm in terms of making the texture of the bisque sauce soft, but is not limited thereto, and a pulverization method commonly used in the art can be used.

The above re-mixing step is a step of re-mixing the liquid resulting from the filtering of the mixture and the pulverized filtered mixture, and can be uniformly mixed by freely selecting a method commonly known in the art, and there is no particular limitation on the method.

The viscosity of the bisque sauce of the present invention may be a method for producing a bisque sauce composition of 1000 to 1200 cps.

Hereinafter, the present invention will be described in detail by the following examples. However, the following examples are only intended to illustrate the present invention, and the content of the present invention is not limited by the following examples.

Example

Mixing ratio of bisque sauce composition of Example 1

Item Example 1 (%) Frozen crab 4.871 Frozen shrimp 3.891 Tomato Hall 4.870 Onion slices 5.841 Carrot Slices 1.750 Raw celery 0.271 Bay leaf 0.009 Whole pepper 0.029 Fennel seed 0.029 Tomato paste 1.950 Clams again 0.609 Soybean oil 0.191 water 73.015 Glutinous rice flour 0.491 Geexgis 0.971 Clam extract 0.241 Shrimp extract 0.971 total 100

Bisque sauce was produced using the bisque sauce production method according to the present invention at the respective content ratios of the compositions shown in Table 1 above.

Compositions of Comparative Examples 1 and 2

Comparative Example 1 Comparative Example 2 tomato tomato Tomato juice Grape juice Citric acid - Calcium chloride - Whipped cream Xanthan gum Tomato paste - onion onion sugar - celery paprika Modified starch Modified corn starch Premium Oyster Sauce - Bisque base - Refined salt salt Processed butter - Soybean oil olive oil Garlic flavored oil garlic basil - oregano - Black pepper - milk - shrimp shrimp crab Lobster Shellfish Shellfish - calamari

The compositions shown in Table 2 above are compositions of commercially available bisque sauces, as Comparative Examples 1 and 2.

Comparative Example 1: Crab & Cream Bisque Rose Spaghetti Sauce from Cheongjeongwon, sold on the market

Comparative Example 2: Lobster Bisque Soup from CONSERVES FERRER, sold commercially

Experimental Example 1 Results of sensory tests on the invention and commercial products

A test was conducted to determine the sensory evaluation of the bisque sauce manufactured in the above-mentioned Example 1 of the present invention and the commercially available bisque sauces, Comparative Examples 1 and 2. A sensory evaluation of preference was conducted on 20 men and women aged 20 or older using a 9-point scale (9 points: very good, 7 points: good, 5 points: average, 3 points: bad, 1 point: very bad), and the average results were shown in Table 3.

Example 1 Comparative Example 1 Comparative Example 2 color 8.2 7.1 6.8 incense 8.7 7.6 7.2 taste 7.4 5.8 6.1 Preference 8.1 6.8 6.7

Referring to Tables 1 to 3 above, in the case of Example 1 of the present invention, specifically, as seen in Table 3 above, Example 1, in which tomato whole and tomato paste were mixed, obtained a higher score in color compared to Comparative Example 2, in which only tomatoes were mixed.

In addition, it can be confirmed that Example 1, which mixed frozen crab and frozen shrimp with seafood extracts including crab extract, clam extract, and shrimp extract, was superior in both flavor and taste compared to Comparative Examples 1 and 2, which did not mix seafood extracts. More specifically, Example 1, which used oven-baked crab and shrimp, was evaluated by many to have a strong crustacean flavor without the fishy flavor of crab and shrimp, compared to Comparative Examples 1 and 2, which did not. In addition, Example 1, which contained bay leaves, whole pepper, and fennel seeds, was evaluated to have a superior flavor compared to Comparative Examples 1 and 2.

In addition, Example 1 mixed with glutinous rice flour was positively evaluated as having a higher viscosity or concentration and thus being able to be used as a sauce in various ways compared to Comparative Examples 1 and 2 containing modified starch or modified corn starch, and the strong crustacean flavor and tomato taste and aroma were well-matched, and the overall evaluation was excellent in color, aroma, and taste. In fact, it could be confirmed that the evaluation score of Example 1 was significantly higher compared to Comparative Examples 1 and 2.

Experimental Example 2 Comparison of physicochemical properties of the invention and commercial products

The bisque sauce manufactured in Example 1 of the present invention and the commercially available bisque sauces of Comparative Examples 1 and 2 were measured three times using a viscometer, a salinometer, and a saccharometer, and the average results are shown in Table 4 below.

Example 1 Comparative Example 1 Comparative Example 2 viscosity 1100cps 950cps 900cps Salinity (%) 3.7 4.0 3.8 Brix 35.5 35.6 36.1

Referring to Tables 1 and 2 above, it can be confirmed that in the case of Example 1 of the present invention, glutinous rice flour is mixed, whereas in Comparative Examples 1 and 2, modified starch or modified corn starch is mixed. As can be seen in Table 4 above, in the case of the examples according to the present invention, the viscosity is high overall, so it can be confirmed that it is suitable for use as a source of the viscosity desired by the user.

In addition, as seen in Table 4 above, the viscosity of Example 1 is higher than that of Comparative Examples 1 and 2, while the salinity and sugar content are generally similar.

Through this, it can be seen that in the case of the method of Example 1, the rich flavor of crustaceans is contained by using roasted crab and shrimp, and the seafood extract consisting of crab extract, clam extract, and shrimp extract is mixed with bay leaves, whole pepper, and fennel seed to maximize the flavor while minimizing the fishy smell of crustaceans and seafood.

Additionally, you can see that the tomato paste and tomato whole are mixed together to create a unique tomato flavor, texture, and color.

And, it can be seen that the use of glutinous rice flour satisfies users with high concentration or viscosity.

Experimental Example 3 Sensory Evaluation According to Mixing Ratio

Item(%) Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 3 Comparative Example 4 Comparative Example 5 Frozen crab 4.871 2.976 1.816 4.871 4.871 8.762 0 5.973 Frozen shrimp 3.891 2.976 1.816 3.891 3.891 0 8.762 4.972 Tomato Hall 4.870 4.870 10 4.870 4.870 4.870 4.870 4.870 Onion slices 5.841 5.841 5.841 5.841 5.841 5.841 5.841 5.841 Carrot Slices 1.750 1.750 1.750 1.750 1.750 1.750 1.750 1.750 Raw celery 0.271 0.271 0.271 0.271 0.271 0.271 0.271 0.271 Bay leaf 0.009 0.009 0.009 0.009 0.009 0.009 0.009 0.009 Whole pepper 0.029 0.029 0.029 0.029 0.029 0.029 0.029 0.029 Fennel seed 0.029 0.029 0.029 0.029 0.029 0.029 0.029 0.029 Tomato paste 1.950 1.950 1.950 1.950 1.950 1.950 1.950 1.950 Clams again 0.609 0.609 0.609 0.609 0.609 0.609 0.609 0.609 Soybean oil 0.191 0.191 0.191 0.191 0.191 0.191 0.191 0.191 water 73.015 73.015 73.015 73.406 72.015 73.015 73.015 73.015 Glutinous rice flour 0.491 0.491 0.491 0.1 1.491 0.491 0.491 0.491 Geexgis 0.971 1.901 0.971 0.971 0.971 0.971 0.971 0 Clam extract 0.241 1.191 0.241 0.241 0.241 0.241 0.241 0 Shrimp extract 0.971 1.901 0.971 0.971 0.971 0.971 0.971 0 total 100 100 100 100 100 100 100 100

Bisque sauce was produced using the method for producing bisque sauce according to the present invention at the respective content ratios of the compositions shown in Table 5 above.

A test was conducted to determine the sensory evaluation of the bisque sauce manufactured in the mixing ratios of Examples 1 to 5 and Comparative Examples 3 to 5 of the present invention. A sensory evaluation of preference was conducted on 20 men and women aged 20 or older using a 9-point scale (9 points: very good, 7 points: good, 5 points: average, 3 points: bad, 1 point: very bad), and the average results were shown in Table 6 below.

Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 3 Comparative Example 4 Comparative Example 5 color 8.2 7.9 9.3 8.0 8.1 6.8 7.0 6.9 incense 8.7 8.1 6.1 8.8 8.7 5.7 5.6 6.7 taste 7.4 7.1 6.4 6.6 5.6 5.8 5.5 6.5 Preference 8.1 7.7 7.3 7.8 7.5 6.1 6.1 6.7

Referring to Tables 5 and 6 above, it can be confirmed that Examples 1 to 5, in which crab, shrimp, and seafood extract were mixed, obtained superior scores in color, aroma, and taste compared to Comparative Examples 3 to 5, in which crab and seafood extract, shrimp and seafood extract, or only crab and shrimp were mixed.

Specifically, compared to Example 1, Example 2 has a relatively high content ratio of seafood extract, and Example 3 has a relatively high content ratio of tomato whole. In addition, Example 4 has a relatively low content ratio of glutinous rice flour, and Example 5 has a relatively high content ratio of glutinous rice flour. In the case of Example 2, the evaluations of color, flavor, and taste were generally excellent, but compared to Example 1, there were some evaluations that the fishy flavor and taste of seafood were felt. In addition, in the case of Example 3, there was an evaluation that the color was very appetizing due to the high content of tomato whole, but there were some evaluations that the strong crustacean flavor was not felt, and rather, the taste and flavor of seafood were not felt due to the taste and flavor of tomatoes. In addition, in the case of Example 4, the evaluations of color and flavor were excellent, but the viscosity was too low, so it was closer to soup than sauce. In addition, in the case of Example 5, the evaluations of color and flavor were excellent, but the viscosity was too high, so it was difficult to eat, and it was confirmed that the evaluation scores of taste of Example 5 were actually significantly low.

In addition, in the case of Comparative Example 3, which mixed crab and seafood extracts, the evaluation was mainly that the crab flavor was strong and the overall taste was rough compared to Examples 1 to 5, and it could be confirmed that the evaluation scores for flavor and taste of Comparative Example 3 were actually significantly lower.

In addition, in the case of Comparative Example 4, which mixed shrimp and seafood extract, compared to Examples 1 to 5, the overall evaluation was that the fishy taste and shrimp odor reduced the flavor and taste of the sauce, and in fact, it could be confirmed that the evaluation scores for flavor and taste of Comparative Example 4 were significantly lower.

In addition, in the case of Comparative Example 5, which mixed only crab and shrimp, compared to Comparative Examples 3 and 4, the gamey smell and rough taste of crab and shrimp were relatively less and blended well with the flavor of tomatoes, but compared to Examples 1 and 2 and Examples 4 and 5, there were many evaluations that the flavor of crustaceans was relatively poor, and in fact, it could be confirmed that the evaluation scores of Examples 1 and 2 were significantly higher than those of Comparative Example 5.

Accordingly, when the bisque sauce was manufactured using Examples 1 to 5 according to the content ratio of the present invention, it was confirmed that it was excellent overall in color, aroma, and taste, and specifically, when Example 1 was used, it was confirmed that all aspects of color, aroma, and taste were remarkably excellent.

Experimental Example 4 Sensory Evaluation According to Manufacturing Method

1) Step 1: Grilling crabs and shrimp

Step 1 Example 1 Example 6 Example 7 Comparative Example 6 Comparative Example 7 Cooking utensils oven oven oven oven frying pan Heating temperature (℃) 170℃ 200℃ 140℃ 170℃ 170℃ Heating time (minutes) 15 minutes 10 minutes 20 minutes 25 minutes 15 minutes

Based on the bisque sauce composition and manufacturing method manufactured in Example 1, the bisque sauces of Examples 6 to 7 and Comparative Examples 6 to 7 were manufactured by varying the components of Step 1 as shown in Table 7 above, and the same method was used for Steps 2 to 4, except for Step 1.

The above-mentioned Example 1 and Examples 6 to 7 and the non-

A test was conducted to find out the sensory evaluation of bisque sauce manufactured according to the manufacturing method of Kyo-ye 6 and 7. A sensory evaluation of preference was conducted on 20 men and women aged 20 or older using a 9-point scale (9 points: very good, 7 points: good, 5 points: average, 3 points: bad, 1 point: very bad). The average results were shown in Table 8 below.

Example 1 Example 6 Example 7 Comparative Example 6 Comparative Example 7 color 8.2 7.9 7.9 7.7 7.8 incense 8.7 6.4 7.5 5.9 4.8 taste 7.4 5.7 5.8 5.2 4.5 Preference 8.1 6.7 7.1 6.3 5.7

Referring to Tables 7 and 8 above, it can be confirmed that Example 1, in which crabs and shrimp were baked in an oven at 170°C for 15 minutes, obtained excellent scores in color, aroma, and taste.

Specifically, Example 6 has a relatively high heating temperature compared to Example 1.

There were reviews saying that the temperature was high but the heating time was relatively short, so the crabs and shrimp were not cooked evenly and had a somewhat burnt taste and smell.

In addition, in Example 7, the heating temperature was relatively low and the heating time was relatively long, so the crab and shrimp were cooked evenly, but there were some evaluations that the fishy smell and taste of the crab and shrimp were felt as they were in the sauce.

In addition, in the case of Comparative Example 6, compared to Example 1, the heating time was relatively long and accordingly, the crabs and shrimps were cooked evenly, but there was some burnt taste and smell, and there was an evaluation that the long heating time caused a bitter taste unique to crustaceans in crabs and shrimps.

In addition, in the case of Comparative Example 7, there is a difference in that the heating temperature and time are the same as in Example 1, but a frying pan is used as the cooking utensil. Accordingly, although the heating temperature and time are the same as in Example 1, the crabs and shrimps were not cooked evenly, and the fishy taste and aroma of the crabs and shrimps and the bitter taste unique to crustaceans were mainly evaluated, and it can be confirmed that the evaluation scores for the aroma and taste of Comparative Example 7 are actually significantly lower.

Accordingly, when the bisque sauce was manufactured using Examples 1 and 6 to 7 according to the manufacturing method of the present invention, it was confirmed that it was generally superior in color and flavor compared to Comparative Examples 6 to 7, and specifically, when Example 1 was used, it was confirmed that all aspects of color, flavor, and taste were remarkably superior.

2) Step 2: Stir-fry tomato paste, onion, carrot and celery

Step 2 Example 1 Example 8 Example 9 Comparative Example 8 Comparative Example 9 Heating temperature (℃) 100℃ 120℃ 80℃ 100℃ 100℃ Heating time (minutes) 15 minutes 10 minutes 20 minutes 25 minutes 8 minutes

Based on the bisque sauce composition and manufacturing method manufactured in Example 1, the bisque sauces of Examples 8 to 9 and Comparative Examples 8 to 9 were manufactured by varying the components of Step 2 as shown in Table 9, and Steps 1 and 3 to 4, except for Step 2, all used the same method.

A test was conducted to determine the sensory evaluation of the bisque sauce manufactured according to the manufacturing methods of the above-described Example 1 and Examples 8 to 9 and Comparative Examples 8 to 9 of the present invention. A sensory evaluation of preference was conducted on 20 men and women aged 20 or older using a 9-point scale (9 points: very good, 7 points: good, 5 points: average, 3 points: bad, 1 point: very bad), and the average results were shown in Table 10 below.

Example 1 Example 8 Example 9 Comparative Example 8 Comparative Example 9 color 8.2 8.0 8.0 8.1 7.9 incense 8.7 6.9 7.1 5.3 5.1 taste 7.4 5.5 5.6 4.7 4.5 Preference 8.1 6.8 6.9 6 5.8

Referring to Tables 9 and 10 above, it can be confirmed that Example 1, in which tomato paste, onion, carrot, and celery were stir-fried in a pan at 100°C for 15 minutes, obtained excellent scores in color, aroma, and taste.

Specifically, Example 8 was evaluated as having a relatively high heating temperature and a relatively short heating time compared to Example 1, resulting in the tomato chunks, onions, carrots, and celery not being cooked evenly and having a somewhat burnt taste and smell.

In addition, there were some evaluations that Example 9 had a relatively low heating temperature and a relatively long heating time, so that the tomato chunks, onions, carrots, and celery were evenly cooked and there was no burnt taste or smell, but it did not enrich the taste of the bisque sauce as a mirepoix.

In addition, in the case of Comparative Example 8, the heating temperature was the same as in Example 1, but the heating time was relatively long. Accordingly, the tomato whole, onion, carrot, and celery were evenly cooked, but the long heating time caused the tomato whole, onion, carrot, and celery to become too soft, and the mirepoix failed to enrich the flavor of the bisque sauce.

In addition, in the case of Comparative Example 9, the heating temperature is the same as that of Example 1, but the heating time is relatively short. Accordingly, the evaluation was mainly that the tomato paste, onion, carrot, and celery were not evenly cooked, and the flavor of the bisque sauce was not enriched as a mirepoix. In fact, it can be confirmed that the evaluation scores for flavor and taste of Comparative Example 9 are also significantly low.

Accordingly, when the bisque sauce was manufactured using Examples 1 and 8 to 9 according to the manufacturing method of the present invention, it was confirmed that it was generally superior in color and flavor compared to Comparative Examples 8 to 9, and specifically, when Example 1 was used, it was confirmed that all aspects of color, flavor, and taste were remarkably superior.

3) Step 3: Mix all the components and heat them.

Step 3 Example 1 Example 10 Example 11 Comparative Example 10 Comparative Example 11 Heating temperature (℃) 95℃ 120℃ 80℃ 95℃ 95℃ Heating time (minutes) 80 minutes 50 minutes 120 minutes 130 minutes 40 minutes

Based on the bisque sauce composition and manufacturing method manufactured in Example 1, the bisque sauces of Examples 10 to 11 and Comparative Examples 10 to 11 were manufactured by varying the components of each of the three steps as shown in Table 11, and steps 1 to 2 and 4, except for step 3, all used the same method.

A test was conducted to determine the sensory evaluation of the bisque sauce manufactured according to the manufacturing methods of the above-described Example 1 and Examples 10 to 11 and Comparative Examples 10 to 11 of the present invention. A sensory evaluation of preference was conducted on 20 men and women aged 20 years or older using a 9-point scale (9 points: very good, 7 points: good, 5 points: average, 3 points: bad, 1 point: very bad), and the average results were shown in Table 12 below.

Example 1 Example 10 Example 11 Comparative Example 10 Comparative Example 11 color 8.2 8.0 7.7 6.7 7.9 incense 8.7 7.1 7.2 6.1 8.5 taste 7.4 6.0 6.3 4.2 4.9 Preference 8.1 7.03 7.06 5.7 7.1

Referring to Tables 11 and 12 above, in the case of Example 1, where the mixture after performing Step 1, the mixture after performing Step 2, and the remaining compositions were mixed and heated in a cooking vessel at 95°C for 80 minutes, it can be confirmed that excellent scores were obtained in color, aroma, and taste.

Specifically, Example 10 was evaluated as having a relatively high heating temperature and a relatively short heating time compared to Example 1, so that the mixtures were cooked evenly, but had a somewhat bitter taste.

In addition, Example 11 had a relatively low heating temperature and a relatively long heating time, so all the mixtures were cooked evenly and there was no charred taste, charred smell, or bitter taste, but there was some evaluation that the flavor of the bisque sauce was not rich.

In addition, in the case of Comparative Example 10, compared to Example 1, the heating temperature was the same but the heating time was relatively long, so all the mixtures were cooked evenly, but the long heating time caused all the mixtures to become too soft, so the concentration of the bisque sauce was very thin, and the evaluation that the texture was not rich was the main focus. In fact, it can be confirmed that the evaluation scores for color, aroma, and taste of Comparative Example 10 were significantly low overall.

In addition, in the case of Comparative Example 11, the heating temperature is the same as in Example 1, but the heating time is relatively short. Accordingly, the mixtures are cooked evenly overall and have a rich flavor, but there were some evaluations that the mixtures were relatively more crunchy compared to Examples 1 and 10 to 11, which reduced the texture. In fact, it can be confirmed that the evaluation score of the flavor of Comparative Example 11 is similar to that of Example 1, but the evaluation score of the taste is significantly lower.

Accordingly, when the bisque sauce was manufactured using Examples 1 and 10 to 11 according to the manufacturing method of the present invention, it was confirmed that it was generally superior in terms of flavor and taste compared to Comparative Examples 10 to 11, and specifically, when Example 1 was used, it was confirmed that all aspects of color, flavor, and taste were remarkably superior.

4) Step 4: Extract liquid from the heated mixture, grind it, and then mix it again.

Example 1 Comparative Example 12 Step 4 ①Liquid extraction or filtration of the mixture Grind the mixture ② Grinding of the filtered mixture ③Mixing of the extracted liquid and the crushed mixture

Based on the bisque sauce composition and manufacturing method manufactured in Example 1, the bisque sauce of Comparative Example 12 was manufactured by changing the components in step 4 as shown in Table 13, and steps 1 to 3, except for step 4, used the same method.

A test was conducted to determine the sensory evaluation of the bisque sauce manufactured according to the manufacturing method of the above-mentioned Example 1 and Comparative Example 12 of the present invention. A sensory evaluation of preference was conducted on 20 men and women aged 20 or older using a 9-point scale (9 points: very good, 7 points: good, 5 points: average, 3 points: bad, 1 point: very bad), and the average results were shown in Table 14 below.

Example 1 Comparative Example 12 color 8.2 8.0 incense 8.7 8.5 taste 7.4 5.2 Preference 8.1 7.2

Referring to Tables 13 and 14 above, in Example 1, where the mixture after performing the above three steps was filtered and the liquid was extracted using 4MESH, the mixture remaining after filtration was ground into particles of 0.1 to 3 mm, and then the liquid resulting from the filtering of the mixture and the ground filtered mixture were mixed again, it can be confirmed that excellent scores were obtained in color, aroma, and taste.

In addition, Comparative Example 12 did not perform the process of filtering the mixture and extracting the liquid, grinding the mixture remaining after the filtering into particles of 0.1 to 3 mm, and then mixing the liquid resulting from the filtering of the mixture and the ground filtered mixture again, but instead performed the process of grinding the mixture after performing the three steps into particles of 0.1 to 3 mm.

Specifically, in the case of Comparative Example 12, the color and flavor were similar to those of Example 1, but overall, the evaluation was that the sauce was not smooth, and there were some evaluations that the luxurious flavor felt in the texture of Example 1 was not felt. In fact, it can be confirmed that the evaluation scores for color and flavor of Comparative Example 12 were similar to those of Example 1, but the evaluation scores for taste were significantly lower.

Accordingly, it was confirmed that when the bisque sauce was manufactured using Example 1 according to the manufacturing method of the present invention, the taste and texture were significantly superior compared to Comparative Example 12.

5) Evaluation according to the composition of the manufacturing method

Example 1 Comparative Example 13 Comparative Example 14 step Step 1: Bake crabs and shrimp at 170℃ for 15 minutes Step 1: Stir-fry crab, shrimp, tomato, onion, carrot and celery at 120℃ for 30 minutes Step of mixing crab, shrimp, tomato, onion, carrot, celery and the rest of the composition and heating at 100℃ for 110 minutes Step 2: Stir-fry tomato, onion, carrot and celery at 100℃ for 15 minutes Step 3: Mix all the ingredients and heat at 95℃ for 80 minutes Step of mixing all the compositions and heating them at 95℃ for 80 minutes Step 4: Mixing after extracting and grinding the liquid from the mixture Step of mixing after liquid extraction and grinding of the mixture Step of mixing after liquid extraction and grinding of the mixture

Based on the bisque sauce composition and manufacturing method manufactured in Example 1, bisque sauces of Comparative Examples 13 to 14 were manufactured by varying the components of each step as shown in Table 15, and the mixing ratio of the bisque sauce compositions was the same for all.

A test was conducted to determine the sensory evaluation of the bisque sauce manufactured according to the manufacturing method of the above-described Example 1 and Comparative Examples 13 to 14 of the present invention. A sensory evaluation of preference was conducted on 20 men and women aged 20 or older using a 9-point scale (9 points: very good, 7 points: good, 5 points: average, 3 points: bad, 1 point: very bad), and the average results were shown in Table 15 below.

Example 1 Comparative Example 13 Comparative Example 14 color 8.2 6.4 6.1 incense 8.7 4.2 3.5 taste 7.4 3.4 2.7 Preference 8.1 4.7 4.1

Referring to Tables 15 and 16 above, it can be confirmed that Example 1, which performed all of the above steps 1 to 4 according to the manufacturing method of the present invention, obtained excellent scores in color, scent, and taste.

In addition, Comparative Example 13 did not perform the step 1 process of roasting crab and shrimp of the present invention at 170°C for 15 minutes and the step 2 process of stir-frying tomato whole, onion, carrot, and celery at 100°C for 15 minutes, but performed the steps 1 and 2 together, and then performed steps 3 to 4 in the same manner.

In addition, Comparative Example 14 did not perform the above-mentioned step 1 of roasting crab and shrimp of the present invention at 170°C for 15 minutes, the above-mentioned step 2 of frying tomato whole, onion, carrot and celery at 100°C for 15 minutes, and the above-mentioned step 3 of mixing all of the compositions and heating them at 95°C for 80 minutes, but performed steps 1 to 3 together and then performed step 4 in the same manner.

Specifically, in the case of Comparative Example 13, compared to Example 1, the color was somewhat cloudy, there was an evaluation that the fishy smell and taste of seafood were felt, the flavor of crustaceans and the unique flavor of tomatoes did not blend, and the unique flavor of crab and shrimp was not felt. In fact, it can be confirmed that the evaluation scores for color, flavor, and taste of Comparative Example 13 were significantly lower.

In addition, in the case of Comparative Example 14, compared to Example 1, the color felt somewhat cloudy, and overall, the fishy smell and taste of seafood were felt a lot, so the unique taste and flavor of tomatoes were not felt at all, and the bitter taste of crab and shrimp was felt. In addition, there were many evaluations that it was closer to soup than sauce. In fact, it can be confirmed that the evaluation scores for color, smell, and taste of Comparative Example 14 were significantly lower.

Accordingly, when the bisque sauce was manufactured using Example 1 according to the composition of the manufacturing method of the present invention, it was confirmed that all aspects of color, aroma, and taste were remarkably superior compared to Comparative Examples 13 and 14.

While the specific parts of the present invention have been described in detail above, it is obvious to those skilled in the art that such specific descriptions are merely preferred implementation examples and that the scope of the present invention is not limited thereto. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (7)

A bisque sauce composition characterized in that it is mixed with 1 to 10 wt% of crab, 1 to 10 wt% of shrimp, 1 to 10 wt% of tomato paste, 0.1 to 1.5 wt% of glutinous rice flour, 1 to 5 wt% of seafood extract, and the remainder of purified water.
The above seafood extracts include crab extract, clam extract and shrimp extract.
A bisque sauce composition comprising 0.1 to 2 wt%, 0.1 to 1.2 wt% and 0.1 to 2 wt% of crab extract, clam extract and shrimp extract, respectively, based on the total weight of the bisque sauce composition. In paragraph 1,
With respect to the total weight of the above bisque sauce composition,
A bisque sauce composition further comprising 1 to 10 wt% of onion, 0.1 to 5 wt% of carrot, 0.1 to 5 wt% of celery, 0.001 to 1 wt% of bay leaf, 0.001 to 1 wt% of whole pepper, 0.001 to 1 wt% of fennel seed, 1 to 5 wt% of tomato paste, 0.1 to 3 wt% of clam dashi, and 0.001 to 1 wt% of soybean oil. delete A method for producing a bisque sauce composition, comprising: a first step of baking crabs and shrimp in an oven at 140 to 200°C for 10 to 20 minutes; a second step of frying tomato whole, onions, carrots, and celery at 80 to 120°C for 10 to 20 minutes after the first step; a third step of mixing the mixture of the first and second steps with the remaining composition and heating the mixture at 80 to 120°C for 50 to 120 minutes; and a fourth step of mixing the mixture after extracting the liquid and grinding the mixture after the third step;
With respect to the total weight of the above bisque sauce composition,
It comprises 1 to 10 wt% of crab, 1 to 10 wt% of shrimp, 1 to 10 wt% of tomato paste, 0.1 to 1.5 wt% of glutinous rice flour, 1 to 5 wt% of seafood extract, 1 to 10 wt% of onion, 0.1 to 5 wt% of carrot, 0.1 to 5 wt% of celery, 0.001 to 1 wt% of bay leaf, 0.001 to 1 wt% of whole pepper, 0.001 to 1 wt% of fennel seed, 1 to 5 wt% of tomato paste, 0.1 to 3 wt% of clam broth, 0.001 to 1 wt% of soybean oil, and the remainder of purified water.
The above seafood extracts include crab extract, clam extract and shrimp extract.
A method for producing a bisque sauce composition, wherein the bisque sauce composition comprises 0.1 to 2 wt%, 0.1 to 1.2 wt% and 0.1 to 2 wt% of crab extract, clam extract and shrimp extract, respectively, based on the total weight of the bisque sauce composition. delete In paragraph 4,
The above 4 steps are a method for producing a bisque sauce composition, characterized in that the mixture is filtered and the liquid is extracted using 4MESH. In paragraph 4,
A method for producing a bisque sauce composition, wherein the viscosity of the bisque sauce is 1000 to 1200 cps.