Composition of low-salt Myungran-jeot and Changran Jootkal using Chinese pepper and Method for Manufacturing the same

The present invention relates to a salted pollack roe and pollack tripe composition having the lower salt content using an extract of Chinese pepper and to a method for manufacturing the same. The salted pollack roe and pollack tripe composition is developed by selecting an optimal extraction condit...

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Bibliographische Detailangaben
Hauptverfasser:	IM, JAE CHEON, GANG, GUN HOON, KIM, DAE JUNG, KIM, TAE WOO, CHOE, MYEON, YOO, JAE JU
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to a salted pollack roe and pollack tripe composition having the lower salt content using an extract of Chinese pepper and to a method for manufacturing the same. The salted pollack roe and pollack tripe composition is developed by selecting an optimal extraction condition capable of maximally extracting effective components (Sanshool) which increase a taste cognitive ability from Chinese paper through a reaction surface analysis method. Accordingly, the salted pollack roe and pollack tripe composition has the significantly reduced salt content and has excellent taste, texture, preference and flavors. 본 발명은 산초추출물을 첨가하여 소금함량을 낮춘 명란젓, 창난젓 조성물과 그 제조방법에 관한 것이다. 본 발명은 반응표면분석법을 통하여 산초에서 미각인지능을 증가시키는 유효성분 (Sanshool)을 최대로 추출할 수 있는 최적의 추출조건을 선발하였으며, 이를 이용해 명란젓 및 창란젓 조성물을 개발함으로써, 소금함량을 현저히 감소시키면서도 맛, 식감, 기호도 및 풍미가 뛰어난 명란젓 및 창란젓 조성물을 제조할 수 있다.