MANUFACTURING METHOD OF A CRUSTACEAN HYDROLYSATE AND A NATURAL SEASONING USING A CRUSTACEAN HYDROLYSATE

摘要

PURPOSE: A method is provided to manufacture a natural seasoning by producing an enzymatic lysate by a hydrolysis of crustacean with an enzyme followed by mixing anchovy powder and radish powder with an enzymatic lysate.;CONSTITUTION: A crustacean enzymatic hydrolysate is manufactured by a hydrolysis at 50-60 degree Celsius using proteolytic enzymes of Flavourzyme and Alcalase after washing a crustacean and removing foreign substances. A crustacean enzymatic hydrolysate is concentrated and dried after filtration and centrifugation. A crustacean enzymatic hydrolysate of 25 weight% is mixed with 10 weight% of anchovy powder, 15 weight% of radish powder, 20 weight% of shiitake powder, 28 weight% of kelp powder, and 2 weight% of garlic powder.;COPYRIGHT KIPO 2013;[Reference numerals] (AA) Crustaceans; (BB) Foreign material classification and washing; (CC) Enzymatic hydrolysis; (DD) Thermal treatment (Enzyme inactivation); (EE) Filtration (Insoluble material removal); (FF) Centrifugation; (GG) Concentration or drying; (HH) Enzymatic hydrolyzed product completion; (II) Sub-ingredient addition; (JJ) Molding (Powder or granule); (KK) Natural crustacean seasoning