Processing of Corbicula elatior beverage and extract promotion of Corbicula elatior taste compounds using alcalase

摘要

PURPOSE: Provided are methods for promoting the extraction of Marsh clam by using a protease and processing beverage using the Marsh clam extract. Therefore, the beverage is excellent in nutrition and taste and can be stored for a long time. CONSTITUTION: The method of promoting the extraction of Marsh calm is characterized by using a protease, particularly, 3% of Alcalase, and partially hydrolyzing it at 60 deg. C for one hour. The method for processing beverage using the Marsh calm extract is characterized by fractioning the above hydrolysate to a molecular weight of 500 dalton or less in order to remove a bitter taste therefrom and improve taste thereof, wherein 0.05% of a bay leaf is optionally added to improve flavor thereof.