KR20200139289A - Cockles sauce for raw fish salad and method for manufacturing the same - Google Patents

Abstract

The present invention relates to a sauce for a raw cockle salad and a manufacturing method thereof. According to the present invention, a cockle extract is acquired by hydrolysis using a proteolytic enzyme and is passed through an activated carbon column, such that foreign substances included in the cockle extract and the unique fishy smell of cockle are removed, thereby enabling a user to taste the flavor of cockle and prepare delicious food such as a raw cockle salad, raw cockle bibimbap, and the like. Moreover, since the cockle extract is passed through the activated carbon column, the foreign substances included in the cockle extract and the unique fishy smell of cockle are removed and the flavor of cockle is increased. Due to a sealing and packing process of disinfection, the taste, flavor, and freshness of cockle can be maintained intact and a distribution period is secured, thereby enabling people to eat cockles at home while storing the cockles for a long period of time. Moreover, consumption of cockles can be extended, such that the development of the domestic fishery industry can be promoted, and the sauce is used for cooking other foods to increase the flavor of the food. Moreover, the sauce can be effective in preventing and mitigating Alzheimer′s disease and vascular diseases. Moreover, since Chungyang pepper seeds having a spicy taste twice or more than that of ordinary pepper are added to the sauce, the intensity of the spicy taste is twice or more than that of a usual spicy sauce, removes the fishy smell of cockle, promotes secretion of body fluids, and enhances appetite. The method comprises a cockle flesh preparation step, a pulverization step, a cockle extraction step, an activated carbon column activation step, a foreign substance and fishy smell removing step, a cockle extract acquisition step, a seasoning sauce acquisition step, a raw cockle salad sauce acquisition step, and a packing step.

Description

Sauce for sashimi-free sashimi and its manufacturing method {COCKLES SAUCE FOR RAW FISH SALAD AND METHOD FOR MANUFACTURING THE SAME}

The present invention relates to a sauce and a method for preparing the sauce, and more specifically, to obtain a cockle extract by hydrolysis using a proteolytic enzyme, and pass it into an activated carbon column to prevent foreign substances and cockle from the cockle shell. By removing the inherent fishy smell, it is possible to feel the flavor of the cockle itself, and to cook the cockle sashimi stew sauce and a method of preparing the sauce for more deliciously cooked cockle sashimi or bibimbap.

In general, cockle (scientific name: Tegillarca grannosa L.) contains 23% protein, also contains essential amino acids evenly, and contains a lot of niacin, histidine, and the like.

In particular, taurine and betaine, which are special ingredients, have a high tonic effect, so they have excellent efficacy in detoxifying the liver due to drinking. Among seafood, it is known as a winter food for women and the elderly because it contains a lot of B12, iron, and cobalt as a vitamin B complex among seafood. .

The cockle is also referred to as the eardrum, tympanic clam and andami clam, and belongs to the Arcoida and Arcidae, and the industrially important species of the cockle are Scapharca broughtonii, Scapharca subcrenata, and true. There is a cockle.

That is, Komak belongs to the Arcoida and Arcidae, and 140 species have been reported all over the world, but 16 species live in Korea. Industrially important species are Scapharca broughtonii, Scapharca subcrenata, and Tegillarca granosa, which are characterized by red body fluids and red flesh. The main amino acids of the cockle are taurine, glycine, alanine, glutamic acid, phenylalanine, and aspartic acid. The inorganic components are phosphorus, sodium, magnesium, iron, and calcium, and are aquatic organisms with very high nutritional value.

The inside of the cockle is white, and the color of the flesh is red. The main amino acids in the cockle are taurine, betaine, glycine, allicin, glutamic acid, phenylalanine, and aspartic acid. The inorganic components are phosphorus, sodium, magnesium, iron, and calcium, and are aquatic organisms with very high nutritional value.

In addition, the cockle is a low-fat, high-protein food that is effective in height growth even for children who are on a diet and growing, and the rich taurine and betaine components are effective in preventing adult diseases and detoxifying the liver by helping the excretion of cholesterol.

Distributed on the west and south coasts of Korea, the cockle mainly lives in the intertidal zone, which is less affected by waves, and is a fish with high national recognition since it has been produced and sold nationwide since the Japanese occupation period. In particular, as a regional specialty strategic item in Boseong-gun, various supports and investments are being made in terms of production, processing, distribution, and marketing. Beolgyo mainly accounts for 64% of the domestic production and 78% of the total amount.

Research related to the cockle is mainly related to ecological physiology, and studies on the composition of cockle are quite insufficient, such as amino acids, fatty acids, and sterols reported before 1990, and processed foods using cockle are themselves. There is little other than simple processed foods that consume.

As a way to increase the demand for cockle, research is urgently needed to develop various processed foods and to investigate the functionality of cockle.

In addition, the completion of the Komak seedling culture plant is expected to increase annually due to the increase in the number of Saekomak plantations, while demand is expected to gradually become insufficient. Therefore, it is an urgent time to make efforts to expand the business to the domestic and foreign markets by developing high value-added products through the research of the Komak processed food.

In general, the technology of making processed foods using various shellfish (mussels, clams, scallops, shellfish, etc.) including cockle has been practiced since ancient times, and their technology is a prescribed NaCl solution by packing self-cooked products or smoked products that have been self-cooked. Or it was about commercialization by putting juice such as cottonseed oil.

However, the product manufactured in this way has a problem in that it cannot save the peculiar taste, aroma, and freshness of the cockle and cannot be stored for a long period of time. In order to solve the problem, Patent Application No. 1990-2554 is disclosed.

The patent application No. 1990-2554 is to provide a simple nutritious food with a small container for mountain climbing, fishing, picnic, snacks or snacks, where you can taste smoked, fried, and grilled unique to a new texture and processing. The technical gist of the shellfish is to self-cook shellfish and smoke them, or to dry-pack the shellfish without juice in a can by smoked, deep-fried, grilled, or grilled shellfish, which is steam boiled at 95-108℃ for 8-13 minutes. The process of separating the skin and collecting the self-cooked products, the process of cooking for 15-25 minutes in a smoker at 100-200°C by adding optional additives to the self-cooking products collected in the process, and the shellfish prepared in the process It consists of a process of putting the food in a container, sterilizing it for 60-70 minutes at a temperature condition of 110-115℃ in an automatic vacuum sealer of about 30CmHg, then cooling it to 35℃ and drying it with hot air, and sealing it to prevent free water.

The canned food prepared by the above method is not only without free water in the finished product, but also because it is prepared by immersing the additives in a gamie solution of sugar, starch syrup, and salt for about 1 minute and then withdrawing it. It is sweetened and flavored by additives. Therefore, the method of manufacturing canned food using shellfish has a problem in that the unique taste and aroma of shellfish cannot be saved, and freshness cannot be maintained.

Cocktail is mainly consumed in the traditional way, boiled in boiling water, or seasoned with vinegar or seasoned soy sauce, but there are no reports that it is still used as an ingredient for cockle sauce.

Korean Patent Publication No. 10-2017-0091237 Korean Patent Publication No. 10-2017-0091239

In order to solve the above-described problem, the present invention can utilize the cockle, which is rich in amino acids and inorganic components such as taurine, as a seasoning material, and contains an extract obtained by decomposing the cockle with a proteolytic enzyme and green tea powder. The flavor, flavor, and freshness of the cockle can be maintained as it is by passing it through the activated carbon column to remove foreign substances and fishy odor in the cockle extract and improve the flavor, and seal packaging after sterilization. Of course, the purpose of this is to provide a sauce for free acupuncture and a method of manufacturing the sauce that can be consumed while storing at home for a long period by securing the shelf life.

In order to achieve the above object, the method of preparing a sauce for marinating cockle rot of the present invention comprises the steps of preparing cockle meat by removing the steamed cockle after steaming the cockle; Grinding the cockle meat into a predetermined size; Adding a proteolytic enzyme to the pulverized cockle meat to obtain a cockle shell extract by hydrolysis; Filling the washed activated carbon into a glass column to prepare an activated carbon column, and activating the activated carbon column by passing a citric acid solution through the activated carbon column; Passing the cockle extract through the activated carbon column to remove foreign substances and fishy smell from the cockle bark extract; 100 parts by weight of the cockle extract, 60 parts by weight of water, 10 parts by weight of sugar, 10 parts by weight of curry, and 10 parts by weight of cream soup are mixed, and then heated at 97 to 100° C. for 20 to 30 minutes to obtain cockle extract (the essence). Step to do; 100 parts by weight of cheongyang pepper seeds, 50 to 60 parts by weight of whole garlic, ginger, 20 to 35 parts by weight, 140 to 160 parts by weight of apples, 140 to 160 parts by weight of pear, 20 to 25 parts by weight of green onion, 4 to 8 parts by weight of whole pepper , Obtaining a seasoning sauce by mixing 180 to 190 parts by weight of onion; Mixing the cockle extract and seasoning sauce in a ratio of 1:2, and aging for 24 to 30 hours to obtain a sauce for no chiseling; And a step of sterilizing the skewerless sashimi sauce and then packaging it in a pouch.

It is characterized in that the solid concentration of the cockle extract by the proteolytic enzyme of the cockle meat is 60 to 75 Brix.

The proteolytic enzyme is characterized in that the alcalase (Alcalase).

As described above, according to the present invention, according to the present invention, it is possible to use cockleak rich in amino acids and inorganic components such as taurine as a seasoning material. It has the advantage of making or bibimbap more flavorful.

In addition, by passing it through the activated carbon column, it removes foreign substances and fishy smell of the cockle extract, improves flavor, and seals packaging after sterilization, so that the taste, aroma, and freshness of the cockle can be maintained as it is. It has the effect that it can be consumed while storing it for a long time at home by securing it.

In addition, it is possible to expand the consumption of cockle, and further promote the development of the domestic fishery industry, and the sauce of the present invention can be used in cooking other foods, as well as sashimi or bibimbap, thereby further improving the flavor of the food. The source of the present invention may be effective in promoting health or preventing diseases of Alzheimer's or vascular system.

In addition, by adding Cheongyang pepper seeds that have more than twice the spicy taste of ordinary peppers, the strength of the spicy taste is more than twice that of a conventional spicy sauce, eliminates the fishy smell of the cockle, and promotes the secretion of body fluids and enhances appetite. There is.

Figure 1 is a flow chart illustrating a method of manufacturing a sauce for marinating cockle rot according to the present invention
2 is a perspective view showing an activated carbon column of the present invention
3 is a view for removing foreign substances and fishy smell in the cockle extract by passing the cockle extract into the activated carbon column of the present invention
Figure 4 is a picture showing a cockle sashimi prepared using a sauce for sashimiless sashimi according to the present invention
Figure 5 is a photograph showing a komak bibimbap cooked using a sauce for komak sashimi sauce according to the present invention

The function and importance of food are changing according to the trend and necessity of the times. Accordingly, the importance of providing energy necessary for life and supply of nutrients necessary for the growth and maintenance of the human body, which are the general functions of food, is decreasing in importance, but sensory factors such as color, flavor, and taste are gradually increasing in importance.

In other words, the function and value of food is changing from the concept of nutritional supply to the direction of giving pleasure, and from this point of view, sauce improves the taste of food and gives color to improve appetite and aid digestion. It plays an important role.

Sauce is a type of seasoning that blends various ingredients to make it well suited to food. Thousands of species have been known to date as a liquid or semi-fluid seasoning that has been used to give the taste and color of dishes.

However, research on spicy sauce is not widely conducted, and there is a limitation in applying it to various types of foods only with gochujang, a traditional spicy sauce in Korea, and gochujang is not suitable for some dishes in terms of giving off a thick taste. there was.

Therefore, in general, in the case of manufacturing a spicy seasoning, a seasoning is prepared by appropriately mixing red pepper powder, minced garlic, ginger, etc. in a gochujang and aging the blended seasoning for several days.

In addition, in order to control the spiciness, the spiciness of the seasoning is adjusted according to the amount of red pepper powder. However, in order to remove the odor of the ingredients, a process of adding garlic, miso, etc. is required again, and there is a tendency that it is not easy to control the spicy taste.

The applicant of the present invention intends to propose a sauce for marinated sashimi or bibimbap that can taste the flavor of a skewer while giving off a spicy taste, and a method for preparing the sauce.

Hereinafter, with reference to the accompanying drawings will be described in detail with respect to the sauce for acupuncture and a method of manufacturing the sauce for the spine of the present invention.

1 is a flow chart illustrating a method for preparing a sauce for no acupuncture of cockle sashimi according to the present invention, FIG. 2 is a perspective view showing an activated carbon column of the present invention, and FIG. 3 is a cockle bar by passing the cockle extract into the activated carbon column of the present invention A diagram for removing foreign substances and fishy smell in the extract, FIG. 4 is a photograph showing a cockle sashimi stew cooked using the cockle sashimi sauce according to the present invention, and FIG. 5 is a photo of the cockle sashimi stew sauce according to the present invention. This is a picture showing the bibimbap cooked in a row.

Referring to the above drawings, the method for preparing a sauce for marinating cockle sashimi of the present invention includes the steps of preparing cockle meat (comaksal) by removing the steamed cockle after steaming the cockle (S10); Crushing the cockle into a predetermined size (S20); Adding a proteolytic enzyme to the crushed cockle meat to obtain a cockle shell extract by hydrolysis (S30); Filling the washed activated carbon 11 into the glass column 12 to prepare an activated carbon column 10, and activating the activated carbon column 10 by passing the citric acid solution into the activated carbon column 10 (S40); Passing the cockle extract through the activated carbon column 10 to remove foreign substances and fishy smell inherent to the cockle bar (S50); Mixing 100 parts by weight of cockle extract, 60 parts by weight of water, 10 parts by weight of sugar, 10 parts by weight of curry, and 10 parts by weight of cream soup, and then heating at 97 to 100°C for 20 to 30 minutes to obtain cockle extract (S60 ); 100 parts by weight of cheongyang pepper seeds, 50 to 60 parts by weight of whole garlic, ginger, 20 to 35 parts by weight, 140 to 160 parts by weight of apples, 140 to 160 parts by weight of pear, 20 to 25 parts by weight of green onion, 4 to 8 parts by weight of whole pepper , Obtaining a seasoning sauce by mixing 180 to 190 parts by weight of onion (S70); Mixing the cockle extract and seasoning sauce in a ratio of 1:2, and aging for 24 to 30 hours to obtain a cockle sashimi-free sauce (S80); And a step (S90) of sterilizing the cockle sashimi-free sauce and then packaging it in a pouch.

In more detail, in step (S10), the cockle is steamed and then the steamed cockle is removed to prepare cockle meat. Cockle is a type of shellfish belonging to the Arcoida family, and more than 140 species have been reported around the world, but in Korea, Scapharca broughtonii, Scapharca subcrenata, Tegillarca granosa, etc. It is known that 16 species live. Saekomak or chamkomak may be used as a cockle that can be applied to the present invention. Preferably, Saekomak (Scapharca subcrenata) is used. Saekkomak is very advantageous in terms of supply and demand as its production volume is much higher than that of Chamkomak and its price is low.

In addition, Saekomak is rich in amino acids and inorganic ingredients, so it is advantageous to be used as a seasoning material. In particular, it is very advantageous in that it contains a lot of free amino acids such as taurine, glycine, alanine, glutamic acid, and aspartic acid, which play important roles in flavoring. .

Then, in step S20, the cockle meat is pulverized into a predetermined size with a grinder.

Then, in step S30, a proteolytic enzyme is added to the pulverized cockle meat to obtain a cockle extract by hydrolysis. It is characterized in that the solid concentration of the cockle extract by the proteolytic enzyme of cockle meat is 60-75 Brix.

Looking at the hydrolysis, first, the cockle meat is hydrolyzed to make cockle extract.

To this end, water, crushed cockle meat, green tea powder, and proteolytic enzyme are put into a container and hydrolyzed. For example, with respect to 100 parts by weight of a mixture of 98 to 99.8% by weight of cockle meat and 0.2 to 2% by weight of green tea powder, 400 to 600 parts by weight of water and 0,1 to 0,5 parts by weight of protease were added, and then 65 The cockle meat is hydrolyzed by stirring at -70°C for 3 to 4 hours. Cocktail meat is used in finely pulverized form with a blender to accelerate the hydrolysis reaction. Cockle meat refers to the edible part from which the skin is removed from the cockle. It is preferable to boil the cockle and use self-cooked cockle meat.

Compared to raw cockle, self-cooked eardrum can increase preservation. The raw cockle is boiled in boiling water at 100° C. for 30 to 40 seconds, and then the skin is removed to obtain self-cooked cockle meat.

In addition, green tea powder is obtained by pulverizing green tea into powder. Green tea refers to the leaves of the tea tree (Thea sinensis), and it is a well-known fact that green tea is not only widely used as a drinking tea, but also its efficacy has already been revealed by many studies.

Green tea contains a polypherol called catechin as its main component, and catechin inhibits oxidation on low density lipoprotein (Park CO, Jin SH, Ryu BH (1996) Antioxidant activity of green. tea extracts toward man low density lipoprotein (in Korea) Korean J Food SciTechnol 28, 850-858), antioxidant effects on cholesterol (Sakanara S, Aizawa M, Kim M, Yamamoto T (1996) Inhibitory effects of green tea Polypherols on growth and cellular adherence of an oral bacterium, Porphyromonas gingivalis Biosci Biotech Biochem 60, 745-749) have been reported to be high.

Green tea powder contributes to the flavor of seasoning by reducing the fishy smell of cockle meat, and at the same time, it has strong antioxidant power to prevent deterioration of the flavor of seasoning.

In the present invention, proteins contained in cockle meat are decomposed into amino acids or peptides in order to give the deep flavor of cockle meat. For this purpose, cockle meat is hydrolyzed by proteolytic enzymes. As a proteolytic enzyme, conventional enzymes or commercial enzyme products can be used. For example, Alcalase, Protamex, Flavourzyme, Neutrase, α-chymotrypsin, Pepsin, Trypsin, and It may be at least any one selected from the group consisting of papain.

Then, in step S40, the washed activated carbon 11 is filled in the glass column 12 to prepare an activated carbon column 10, and the activated carbon column 10 is activated by passing the citric acid solution into the activated carbon column 10. Let it.

Then, in step S50, the cockle extract is passed through the activated carbon column 10 to remove foreign substances and fishy smell inherent to the cockle bark extract.

Activated carbon is a product obtained through high degree of activation using carbon-containing materials (carbide such as wood, palm lining, lignite, bituminous coal, etc.) as a raw material, and its adsorption performance depends on the surface area and inner pore diameter of the activated carbon. Adsorption of non-polar substances. Most of them are used to remove organic solvents, or to remove odors, purify gases, recover solvents, and remove toxic substances.

Then, in step (S60), 100 parts by weight of cockle extract, 60 parts by weight of water, 10 parts by weight of sugar, 10 parts by weight of curry, 10 parts by weight of cream soup are mixed, and then heated at 97 to 100°C for 20 to 30 minutes. Acquire Cockle Extract.

Then, in step (S70) 100 parts by weight of cheongyang pepper seeds, 50 to 60 parts by weight of whole garlic, 20 to 35 parts by weight of ginger, 140 to 160 parts by weight of apples, 140 to 160 parts by weight of pears, leek, 20 to 25 parts by weight Part, 4-8 parts by weight of whole pepper, and 180-190 parts by weight of onion are mixed to obtain seasoning sauce.

In general, if you look at the history of peppers entering Korea, according to Jibongyu-seol (芝峰類設) in 1613, it was said that red pepper was called'wae mustard', meaning mustard from Japan. According to the Joseon Gaehwa History, it was brought to poison our people during the Imjin Invasion, but there is a record that they enjoyed eating it according to the constitution of the Korean invasion. According to Hunmongjahoe (訓蒙字會), the name red pepper refers to bitter taste now, but here it refers to burning in flames. Therefore, red pepper is added to the candle and gocho (苦).椒) is written and it is said to be red pepper.

Cheongyang peppers are sold at a relatively high price from winter to the end of March, but from May to July, a large amount of disposal occurs due to a drop in prices, which leads to waste of food resources. However, in Cheongyang pepper, capsaicin, which is an ingredient that gives off a spicy taste, promotes the efferent activity of the parasympathetic nervous system to promote the secretion of catecholamines, and these catecholamines act on beta-adrenergic receptors in target organs such as liver or adipose tissue. It is known to have the effect of reducing weight by promoting energy metabolism using blood glucose or free fatty acids.

Then, in step (S80), the cockle extract and seasoning sauce are mixed in a ratio of 1:2, and aged for 24 to 30 hours to obtain the cockle sashimi-free sauce.

Finally, in step (S90), after sterilizing the sauce for no acupuncture of cockle rot, it is packaged in a pouch. At this time, the sterilization conditions are 110 ~ 120 ℃ temperature. The pressure can be 10 ~ 15kg/cm, the sterilization time is 30 ~ 60 minutes, the cooling time is 10 ~ 20 minutes, and the F0 value is 80 or more.

If the temperature is less than 110 ℃ sterilization is weak, and if the temperature is more than 120 ℃ there is a problem that the cockle is damaged. And if the time is less than 30 minutes, sterilization treatment is insufficient, and if the time is more than 60 minutes, the taste and color of the quality may change. In addition, since there are cases reported that microorganisms are detected when the F0 value is less than 59, it is preferable that the F0 value of the cockle wrapper is 8-12.

On the other hand, Figure 4 is a picture showing a cockle sashimi prepared using a sauce for marinating sashimi according to the present invention, Figure 5 is a photograph showing a skewer bibimbap cooked using the sauce for sashimi-free according to the present invention .

As shown in Figs. 4 and 5, the komak sashimi and bibimbap cooked using the komak sashimi-free sauce according to the present invention have the advantage of maintaining color, texture, taste, aroma, and freshness as they are.

On the other hand, in the following, a sensory test is performed on the comparative examples and the examples of the present invention, and the results will be described.

<Comparative example>

Traditional oyster sauce on the market

<Example 1>

The cockle extract is passed through the activated carbon column once to remove foreign substances and fishy smell inherent in the cockle bark extract. After mixing 100 parts by weight of cockle extract, 60 parts by weight of water, 10 parts by weight of sugar, 10 parts by weight of curry, and 10 parts by weight of cream soup, the mixture is heated at 97° C. for 20 minutes to obtain cockle extract. 100 parts by weight of red pepper seeds, 50 parts by weight of whole garlic, ginger, 20 parts by weight of apples, 140 parts by weight of apples, 140 parts by weight of pears, green onion, 20 parts by weight, 4 parts by weight of whole pepper, 180 parts by weight of onion are mixed to obtain a seasoning sauce. .

Cocktail extract and seasoning sauce are mixed in a ratio of 1:2, and aged for 24 hours to make a sauce for komak sashimi.

<Example 2>

The cockle extract is passed through the activated carbon column three times to remove foreign substances and fishy smell inherent to the cockle bark extract. After mixing 100 parts by weight of cockle extract, 60 parts by weight of water, 10 parts by weight of sugar, 10 parts by weight of curry, and 10 parts by weight of cream soup, the mixture is heated at 97° C. for 20 minutes to obtain cockle extract. 100 parts by weight of green pepper seeds, 60 parts by weight of whole garlic, ginger, 35 parts by weight of apples, 160 parts by weight of apples, 160 parts by weight of pears, green onion, 25 parts by weight, 8 parts by weight of whole pepper, 190 parts by weight of onion are mixed to obtain a seasoning sauce. .

Cocktail extract and seasoning sauce are mixed in a ratio of 1:2, and aged for 30 hours to make a sauce for no chiseling.

<Sensory test>

The sensory test was conducted over 5 times of cooking with skewer sashimi using the sauce prepared in Examples 1 and 2, and the test consisted of 60 panelists with the same ratio in consideration of sex and age (from teens to 50s). As the target, the most important indicators (color, smell, texture, and overall acceptability) that influence the quality of the sauce were conducted on a 5-point scale.

division Example
Comparative example One 2 color 4.1 4.2 3.7 smell 4.8 4.9 3.2 Texture 4.9 4.9 3.1 Overall acceptability 4.7 4.8 3.8

As confirmed in Table 1, the cockle sashimi acupuncture using the sauce according to the manufacturing method of the present invention was excellent in all items. In particular, it was found to be far superior to the comparative example in smell and texture.

As described above, according to the present invention, according to the present invention, it is possible to use the cockleak, which is rich in amino acids and inorganic components such as taurine, as a seasoning material. There is an advantage that can further improve the flavor of foods such as or bibimbap.

In addition, by passing it through the activated carbon column, it removes foreign substances and fishy smell of the cockle extract, improves flavor, and seals packaging after sterilization, so that the taste, aroma, and freshness of the cockle can be maintained as it is. It has the effect that it can be consumed while storing it for a long time at home by securing it.

In addition, it is possible to expand the consumption of cockle, and furthermore, the development of the domestic fishery industry can be promoted, and the sauce of the present invention can be used when cooking food other than sashimi or bibimbap, thereby further improving the flavor of the food. The source of the present invention may be effective in promoting health or preventing diseases of Alzheimer's or vascular system.

In addition, by adding Cheongyang pepper, which has more than twice the spicy taste of ordinary pepper, the strength of the spicy taste is more than twice as compared to that of a conventional spicy sauce, eliminates the fishy odor of the cockle, and promotes the secretion of body fluids and increases appetite. There is.

The terms or words used in the specification and claims described above should not be construed as being limited to a conventional or dictionary meaning, and the inventor is appropriate as a concept of terms in order to describe his own invention in the best way. It should be interpreted as a meaning and concept consistent with the technical idea of the present invention on the basis of the principle that it can be defined.

Therefore, the embodiments described in the present specification and the configurations shown in the drawings are only the most preferred embodiments of the present invention, and do not represent all the technical spirit of the present invention, and thus various equivalents that can replace them at the time of application It should be understood that there may be water and variations.

10: activated carbon column
11: activated carbon

Claims (4)

Preparing cockle meat by removing the steamed cockle after steaming the cockle;
Grinding the cockle meat into a predetermined size;
Adding a proteolytic enzyme to the pulverized cockle meat to obtain a cockle shell extract by hydrolysis;
Filling the washed activated carbon into a glass column to prepare an activated carbon column, and activating the activated carbon column by passing a citric acid solution into the activated carbon column;
Passing the cockle extract through the activated carbon column to remove foreign substances and fishy smell inherent to the cockle bark extract;
Mixing 100 parts by weight of the cockle extract, 60 parts by weight of water, 10 parts by weight of sugar, 10 parts by weight of curry, and 10 parts by weight of cream soup, followed by heating at 97 to 100° C. for 20 to 30 minutes to obtain cockle extract;
100 parts by weight of cheongyang pepper seeds, 50 to 60 parts by weight of whole garlic, ginger, 20 to 35 parts by weight, 140 to 160 parts by weight of apples, 140 to 160 parts by weight of pear, 20 to 25 parts by weight of green onion, 4 to 8 parts by weight of whole pepper , Obtaining a seasoning sauce by mixing 180 to 190 parts by weight of onion;
Mixing the cockle extract and the seasoning sauce in a ratio of 1:2, and aging for 24 to 30 hours to obtain a sauce for no chiseling; And
After sterilizing the sauce for marinating sashimi sashimi, the step of packaging in a pouch. The method of claim 1,
The method for producing a sauce for marinating cockle sashimi, characterized in that the solid concentration of the cockle extract by the proteolytic enzyme of the cockle meat is 60 to 75 Brix. The method of claim 1,
The proteolytic enzyme is Alcalase (Alcalase), characterized in that the method for producing a sauce for marinating cockle rot. A sauce for marinating sashimi produced by the method for producing a sauce for marinating sashimi according to any one of claims 1 to 3.

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