KR100794209B1 - Instant meal substitute using shellfish and its manufacturing method - Google Patents

Abstract

 The present invention relates to an instant meal substitute using shellfish and a method for producing the same. More specifically, the flavor of the shellfish enzymatic digestion is improved to improve the flavor, and after the addition of 10 to 15% (w / w) to the milled brown rice, the flavor-enhanced core extract is added and the alpha swelling of the brown rice starch is added. It relates to a simple and nutritious instant shell meal replacement formula and a method for producing the same using the process.

Description

The instant nutritional diet using shellfish and its preparation method

1 is a schematic diagram illustrating a method for preparing shellfish enzymatic digestion according to the present invention.

Figure 2 is a schematic of the manufacturing method of the instant shellfish meal replacement formula of the present invention.

Figure 3 is a photograph of the instant shellfish meal replacement meal of the present invention.

Figure 4 is a photograph of shellfish flavor porridge with cold water added to the instant shellfish meal replacement meal of the present invention.

The present invention relates to an instant meal substitute using shellfish extract and a method for producing the same. More particularly, the present invention relates to an instant meal substitute having a flavor-improved shell meal, expanded rice starch, and shellfish lyophilized as a main ingredient and a method of manufacturing the same.

There are currently over 100,000 species of shellfish and about 560 in Korea. Inhabits sea, fresh water and land, and lives mainly in deep sea. Many shellfish can be farmed, and there are important animal groups in fisheries. The farming includes oysters, abalone, pearl shells, and scallops. The advantages of shellfish are that they can be easily cooked in a short time, are easy to store and preserve, and are convenient for transportation and carrying.

Instant food is made of rice starch alpha type, and dried at a temperature of 80 ℃ or more, pour boiling water 1 to 5 minutes after ingestion.

Until now, instant foods such as instant porridge and seonsik are being marketed by producing agricultural products or fish as a main raw material. In addition, foods made from shellfish and clams that have traditionally excellent functionality and flavor are available in products such as taste porridge and retort pouches. My product is unknown to date.

The present invention has been made in view of the above, the main method is the swelling and shellfish freeze-dried product of the flavor method for improving the flavor and shellfish X-starch, rice starch so that it can be utilized as a raw meal substitute shellfish as a raw material The present invention was completed by elucidating the addition conditions of various additives, and confirming that their applicability was superior to those of commercially available food products, in terms of flavor, composition, and sensuality.

Accordingly, an object of the present invention is to provide a shellfish core extract with excellent flavor prepared by enzymatic digestion of shellfish.

Another object of the present invention is to provide a simple and nutritious instant shellfish meal replacement meal using the shellfish core extract as an active ingredient.

Still another object of the present invention is to provide a method for preparing the instant shellfish meal replacement.

The above object of the present invention is to extract shell core extracts with improved flavor by inactivating enzymes with shellfish and abalone shellfish as raw materials, and the shellfish core extracts are alpha-expanded starch, freeze-dried shellfish powder and various additives of brown rice. It was achieved by mixing to prepare an instant shellfish meal replacement.

The present invention is the enzymatic digestion core extracting step from shellfish; Flavor reaction of shellfish core extract; Sensory evaluation step of shellfish core extract; Instant shell meal replacement manufacturing step; Instant shell meal replacement quality composition and general component analysis step and instant shell meal replacement is configured to include a sensory test step.

Shellfish prepared by the enzymatic digestion method and meal replacement in the present invention can be any shell type, but in the present invention was used as an example of the clams ( Tapes philippinarum ).

In the present invention, the content of the general ingredients according to the conventional method, the moisture is atmospheric pressure drying method, the crude protein is semi-micro Kjeldahl method, crude fat was measured by Soxhet method, ash ash dry ash method.

In the present invention, the water activity (Aw) was subdivided very finely into a sample and measured using a water activity meter (Novasina MSL, Japan).

In the present invention, pH and salinity (salinity) was added to the sample 10 times of pure water and homogenized with a homogenizer, pH was measured by pH meter (Fisher basic, USA), salinity was measured by a salinity meter (Istek 460CP, Korea).

In the present invention, volatile basic nitrogen (Volatile basic nitrogen, VBN) is a microdiffusion method using a Conway unit, amino nitrogen (NH2-N) was quantified by the Formol method.

In the present invention, the improvement of flavor by the sugar-amino reaction (maillard reaction) is a certain concentration of short-neck clam enzymatic hydrolyzate (SE), glucose (glucose), glycine (glycine) and cystine (cystine) Was mixed in a proportion by weight to adjust the reaction temperature, reaction time and pH of the reaction solution to proceed with the sugar-amino reaction.

In the present invention, TBA (Thiobarbituric acid value) value was measured by steam distillation after 5g of the sample.

In the present invention, the angiotensin-I converting enzyme inhibitory ability was added to 50 μL of sample X minutes according to the method of Cushman and Cheung, and 100 μL of 2% angiotensin-I converting enzyme coenzyme solution and sodium borate buffer (pH 8.3) solution were left at 37 ° C. for 5 minutes. I was. 50 μL of a 12.5 mM Hippuryl-His-Leu solution was added thereto and reacted at 37 ° C. for 30 minutes. Then, 500 μL of a 1N hydrochloric acid solution was added to stop the reaction. Next, 1.5 mL of ethyl acetate was added thereto, the mixture was stirred well for 15 seconds, and then centrifuged at 3,000 rpm for 5 minutes to take 1 mL of the supernatant. The supernatant was placed in a reduced pressure desiccator, dried completely, and dissolved in 5 mL of distilled water. The absorbance was measured at 228 nm, and the angiotensin-I converting enzyme inhibitory activity was measured as a percentage before and after the addition of the sample extract.

In the present invention, the free amino acid and related compounds are diluted with a certain amount of the sample concentrate, and then added with sulfosalicylic acid (5'-sulfosalicylic acid) about 10% overnight, filtered and dried under reduced pressure, followed by 0.20M litrium buffer solution. After calibration with (lithium buffer; pH 2.2), it was analyzed by an amino acid autoanalyzer (LKB-4150α, LKB Biochrom. Ltd., England).

In the present invention, the total amino acid was decomposed for 24 hours by adding 6N HCl solution to the sample, followed by heat treatment, and dried under reduced pressure, followed by definition with citrate buffer (pH 2.20, 0.20M), followed by amino acid automatic analyzer (LKB-4150α, LKB Biochrom. Ltd., England). Was measured.

In the present invention, trimethylamine oxide (TMAO) and trimethylamine (TMA) are 1 mL of neutral formalin solution, 10 mL of toluene, and 50% potassium carbonate in 5 mL of samples extracted by deproteinization and degreasing in the separating funnels according to the method of Hashimoto and Okaichi. Add 3 mL of solution and stir vigorously for about 80 times, transfer only the toluene layer to a test tube containing anhydrous forget-me-not, dehydrate it, and add it to another test tube, add 5 mL of 0.02% toluene-picric acid solution, mix, and measure absorbance at 410 nm. Trimethylamine content was obtained. Meanwhile, 5 mL of sample X minutes, 5 mL of 5% trichloroacetic acid, and 0.5 mL of 10% titanium trichloride solution were placed in a 25 mL diaphragm flask and left for 2 hours, followed by standing as water. The absorbance was measured at 410 nm (trimethylamine oxide + trimethyl). Amine) content was obtained. The trimethylamine content calculated | required here was subtracted and it was set as trimethylamine oxide content. Total creatinine was taken in a test tube containing 8 mL of deproteinized and degreased sample extracts, 1 mL of 1.0 N sulfuric acid solution was added, and a stopper was decomposed at 121 ° C. for 30 minutes. After cooling, add 1 drop of m -nitrophenol and 0.1 mL of caustic soda solution, and leave at room temperature for 1 hour, and then measure the absorbance at 520 nm with UV spectrophotometer (Unicam Heλios, Unicam Ltd., England). Total creatinine content was determined.

In the present invention, the determination of inorganic and phosphorus was carried out by wet decomposition of organic matter using nitric acid, and then fixed in an amount, followed by an inductively coupled plasma atomic emission spectrometer (ICP, Atomscan 25, TJA Co., USA).

In the present invention, the sensory test consists of nine panels trained to be familiar with the sensory characteristics of wire, commercial porridge, and soup, and the sensory evaluation was performed on the taste, texture, fragrance, and overall acceptability of the instant shellfish meal replacement prototypes using a 5-step grading method. Was carried out. At this time, commercial beef porridge and soup were used as a control, and the sensory evaluation score for each evaluation item of the control was set to 3 points, and based on this, the 5-step scoring method (5 points: very good, 4 points: good, 3 points). : Sensory characteristics of anchovy-flavored porridge prototypes were evaluated with the same as commercial beef porridge, 2 points: bad, 1 point: very bad). The sensory test was performed using the SPSS system (Statistical Package SPSS Inc. USA) to test the significance between samples at the p <0.05 level using the ANOVA test and Duncan's multiple range test.

Hereinafter, the specific configuration and operation of the present invention will be described in more detail by preferred embodiments and experimental examples.

Example 1 : Clapper Enzyme Core X minutes  extraction

As shown in Figure 1, the core extract of the clam was extracted as follows.

The clap was cut using a chopper, and twice the amount of water was added to the sample weight, and incubated at 95 ° C. for 5 minutes to inactivate autophagy. The sample solution obtained above was adjusted to pH 8.0, and 0.6L of the enzyme enzyme alcalase was added to 0.5% (w / w) based on the amount of the sample protein, followed by primary enzymatic degradation at 55 ° C. for 4 hours. This was further heat-treated at 95 ° C. for 5 minutes to inactivate the alkalase, and then adjusted to pH 6.0. Flavorzyme, a protease was added 1.0% (w / w) to the amount of the sample protein, and stirred at 45 ° C. After the second enzymatic degradation for 5 hours while heat treatment at 95 ℃ again for 5 minutes to inactivate the remaining enzyme. The enzymatic digestion solution was separated using a filter cloth to remove the suspended fat layer, and then concentrated to a solid content of Brix 5-10 ° to prepare short-neck clam enzymatic hydrolyzate.

Example 2 : Shellfish  main point Quarter Steering  And Improve flavor  Flavor reaction for reaction flavoring )

As shown in Table 1, a mixture of Brix 5.0 ° C. enzymatic digestion, 0.2M glucose, 0.2M glycine and 0.2M cystine were mixed at a weight ratio of 4: 2: 1: 1, and the reaction temperature was 120 ° C. , The reaction time was 100 minutes and the pH of the reaction solution was adjusted to 7.0 to proceed the sugar-amino reaction. The above reaction conditions are the optimization conditions of the sugar-amino reaction (maillard reaction) to improve the flavor, five-step coding, central synthesis scheme, response surface regression analysis, statistical analysis system (SAS) and mass It was calculated using the Mathematica program, and optimized flavor reaction conditions were set in consideration of the generation of mutagen according to the reaction.

Table 1 Shellfish Core X-min Sugar-Amino Acid Complex for Flavor Reaction

Reactant Mixing ratio Clam x 0.2 M Glucose 0.2M Glycine 0.2 M Cystine SE-Glu-G-C 4 2 One One

The amino acid to be added to the sugar-amino reaction for the reaction flavoring was recognized by the Glycine + Cystine complex addition and the organoleptic properties such as sweetness.

Table 2 shows the results of sensory evaluation of shellfish extracts reacted at a reaction temperature of 120 ° C., a reaction time of 100 minutes and a pH of 7.1 by a five-step scoring method.

 The taste-reacted X-minutes under the above conditions were significantly improved in sensory preferences in terms of smell, taste, and overall palatability compared to the unreacted X-minutes.

<Table 2> Sensory test before and after flavor reaction of clam enzymatic digestion core extract

division Before reaction After reaction smell 3.00 4.10 ± 0.26 flavor 3.00 3.42 ± 0.15 Comprehensive Preference 3.00 3.75 ± 0.19

Experimental Example 1 : Clapper Enzyme Core Quarter  Ingredient composition and functional characteristics analysis

The general composition of the clam enzymatic digestion powder with the amount of solids adjusted to Brix 2.0 ° was 97.5%, 0.2% and 1.3%, respectively, as shown in Table 3.

<Table 3> Composition of General Components of Glycolactate Core Extract (g / 100mL)

division moisture Crude protein View minutes carbohydrate content 97.5 ± 0.1 1.3 ± 0.1 0.2 ± 0.03 1.0 ± 0.2

Table 4 shows the pH, salinity, acidity, and volatile basic nitrogen content of Brix 2.0 deg.

Considering that the pH and salinity of the extracts were around 6.28 and 0.15%, respectively, and the acidity was 0.98 mL, Brix 2.0 °, elution of organic acids occurred relatively much during extraction and the amount of volatile basic nitrogen was 2.1 mg / 100 mL. Also, considering the Brix 2.0 ° solids content, ammonia and trimethylamine were relatively produced due to the decomposition of meat during extraction. Therefore, rather than using the enzyme digestion core extract as it is by performing a flavor reaction by the sugar-amino reaction to produce the clam enzymatic digestion core extract with improved flavor was used in the present invention.

TABLE 4 pH, salinity, acidity and volatile nitrogen content of clam extract

division pH Salinity (g / 100 mL) PH (mL) Volatile Base Nitrogen (mg / 100mL) content 6.28 0.15 0.98 ± 0.08 2.1 ± 0.6

Table 5 shows the results of measuring the amino nitrogen content and angiotensin-I converting enzyme inhibitory ability of the clam enzymatic digestion obtained by adjusting the amount of solids to Brix 2.0 °.

The amino nitrogen content of the core extract of clam enzymatic digestion was 74.5 mg / 100 mL, and the angiotensin inhibitory activity was 77.0 ± 1.7%, indicating a very high inhibitory activity of angiotensin-I converting enzyme. On the other hand, in order to compare the extraction method with other clam extracts, hydrothermal treble extracts extracted with hot water at 98 ° C. for 4 hours and decocted treble extracts with 1 hour of soak at 115 ° C. were used to prepare amino nitrogen and angiotensin-I conversion enzyme inhibitory ability. As a result, as shown in Table 5, the extract of clam enzyme was significantly higher in both amino nitrogen and angiotensin-I converting enzyme inhibitory ability. This is thought to be due to the large amount and variety of peptides produced by the breakdown of hexaproteins compared to other extracts. This angiotensin-I converting enzyme inhibitory ability is related to the peptide content and type of extracts. It is expected to be.

Table 5 Amino nitrogen content and angiotensin-I converting enzyme inhibitory activity

Clam core x minutes Amino-N (mg / 100mL) Angiotensin-I Convertase Inhibition Rate (%) Enzyme digestion 74.5 ± 0.04 77.0 ± 1.7 Hot water 43.2 ± 0.06 34.8 ± 2.9 Heavy water 35.0 ± 0.28 42.7 ± 2.1

Table 6 shows the results of measuring the amino acid composition of the free amino acid composition of the clam enzymatic core X-mins, the amount of solids adjusted to Brix 2.0 °.

The total amount of free amino acid known as the most important net expression component of aquatic extracts is 1,631.4mg / 100mL. The major free amino acids are taurine, urea, asparagine glutamic acid, valine, leucine, lysine and arginine. It was. This free amino acid composition is expected to greatly contribute to the strength and flavor expression and harmony of the clam core extract.

<Table 6> Free amino acid content of core extract of clam enzymatic digestion (mg / 100mL)

Free amino acids content Free amino acids content Phosphoserine 17.8 Isoleucine 61.5 Taurine 170.9 Leucine 90.9 Urea 175.9 Tyrosine 58.9 Throneine 42.9 β-Alanine 6.7 Serine 51.2 Phenylalanine 61.2 Asparagine 192.9 β-Aminoisobutyric acid tr Glutamic acid 124.9 Ethanolamine 4.3 α-Aminoadipic Acid 11.9 Ammonium chloride 31.0 Sarcosine 10.1 δ-Hydroxylysine 2.2 Proline 26.0 Ornithine 0.9 Glycine 46.4 Lysine 74.9 Alanine 2.7 1-Methyl-L-histidine 5.1 α-Aminoiso-n-butyric acid 2.7 Histidine 27.4 Valine 80.0 3-Methyl-L-histidine 13.0 Cystine 5.2 Carnosine 4.7 Methionine 50.5 Arginine 120.2 Sum 1,631.4

Table 7 shows the results of measuring organic base components of the clam enzyme digestion core X-min, the amount of solids adjusted to Brix 2.0 °. Trimethylamine oxide, which is involved in the cool sweetness of seafood extracts and controls the osmotic pressure of aquatic organisms, total creatinine, which is a component involved in the astringent taste of trimethylamine oxide, its reducing substance, and seafood extract, is 3.9mg / 100mL. In terms of quantity, 0.4mg / 100mL and 1.6mg / 100mL were found to have little effect on the expression of clam extract.

<Table 7> Organic base content (mg / 100mL) of core extract of clam enzymatic digestion

Organic base Trimethylamine oxide Trimethylamine Total creatinine content 3.9 ± 0.1 0.4 ± 0.1 1.6 ± 0.1

The mineral composition of the clam enzymatic core X-min, the amount of solids adjusted to Brix 2.0 °, was analyzed using an inductively coupled plasma spectrometer. In the clam extract, Na, Mg and Ca were quantitatively high as inorganic ions, and Fe, Zn, S, K, and P were also contained in trace amounts. Compared with the other seafood extracts, the inorganic ion composition of the clam enzyme digestion core extracts was high in calcium and low in potassium and phosphorus.

<Table 8> Content of inorganic ion (mg / 100mL)

Inorganic ion content Inorganic ion content Na 87.5 ± 2.5 Zn 2.4 ± 0.4 Mg 35.9 ± 3.1 S 4.9 ± 0.2 Ca 107.6 ± 13.8 K 4.6 ± 1.0 Fe 5.2 ± 0.4 P 12.8 ± 1.8 Cu 0.2 ± 0.0

Experimental Example 2 : Clapper Enzyme Core Quarter  Sensory properties and yield

Nine sensory testers trained to be familiar with seafood extracts, organoleptic hot water, biscuit, and enzymatic digestion of odor, taste, and comprehensive redness of the clam extract, and raw clam meat 1kg The x-minute yield of Brix 2.0 ° obtained in Table 9 is shown.

In terms of smell, taste, and overall acceptability, the clam enzymatic digestion core excellence score was significantly higher than that of the hydrothermal treble and spout. On the other hand, the yield of Brix 2.0 ° X minutes obtained from 1 kg of clam meat was 6.58L for clam enzyme digestion, 2.65L for hot water treble, and 1.80L for hot water treble. 3 times higher than that.

Therefore, from the clam meat, it was found that the enzymatic digestion method was most suitable in terms of sensuality among the various extraction methods in order to manufacture the clam core x-minute material used in the present invention.

<Table 9> Sensory Evaluation and Yield of Core Extracts

division Clam x Hot water Heavy water Enzyme digestion smell 3.09 2.69 3.31 flavor 3.26 3.21 3.43 Comprehensive Preference 2.96 2.94 3.36 Yield (L / kg) 2.65 1.80 6.58

Example 3 Instant invention Shellfish  Preparation of Meal Replacement

Instant shellfish meal replacement formula of the present invention as shown in Figure 3 was prepared as follows. 10 to 15% of the shellfish enzymatic digestion core extract prepared above was added to the pulverized brown rice which is a substitute for instant shellfish meal, and then, using a screw expander (disc plate temperature 130 ° C., pressure 40 parts by weight / cm 2). Alpha-starch added with shellfish extract, which can be gelatinized simply by pouring water, was processed. Instant shellfish meal replacement formula was prepared by mixing the additives of the composition as shown in Table 10 to the shellfish extract starch-added alpha starch.

Water was poured into the instant shellfish meal replacement formula of the present invention prepared according to Example 3 and mixed as shown in FIG. 4.

Table 10: Additive Composition of Instant Shell Meal Replacements of the Present Invention

additive Weight (g / 100g) Dried brown rice (domestic) shellfish extract (solid Brix 15 °) shellfish lyophilised water sugar soybean milk cream bamboo salt dried seaweed dried seaweed 55.0 10.0 16.0 (biological basis) 5.0 4.0 2.8 4.0 3.0 0.1 0.1

Experimental Example 3 Instant invention Shellfish  Component Analysis of Meal Replacement Quality

General ingredients, constituent amino acids and mineral compositions of the instant shellfish meal replacement formula of the present invention are shown in Tables 11 to 13, respectively. Moisture content of the instant shellfish meal replacement meal of the present invention was 6.4%, crude protein is 14.7%, it was confirmed that the protein is a high protein food with a lot of protein content of the instant shellfish meal replacement formula and the effect of the added clam enzymatic digestion and clam lyophilized during the preparation of the instant shellfish meal replacement formula It is because of this. The instant shellfish meal replacement prototype contained a relatively low moisture content and a relatively high fat content of 5.8% as shown in Table 11 below.

Table 11 General ingredient composition (g / 100g) of the instant shellfish meal replacement formula of the present invention

moisture Crude protein Crude fat View minutes carbohydrate 6.4 ± 0.2 14.7 ± 0.3 5.8 ± 0.4 5.6 ± 0.4 67.5 ± 0.4

The amino acid composition of the instant shellfish meal replacement formula of the present invention has a total content of 14,066mg / 100g as shown in Table 12 below, as well as lysine (Lys), aspartic acid (Asp) and glutamic acid (Glu), which are not enough for Korean people who have grain as a staple food. ), Leucine (Leu), Phenylalanine (Phe) and Arginine (Arg) contained more than 1%, and other amino acids were relatively evenly contained.

<Table 12> Compositional Amino Acid Content (mg / 100 g) of the Instant Shell Meal Replacement Formula of the Present Invention

amino acid content amino acid content Aspartic acid 1,550.5 Methionine 235.6 Throneine 566.7 Isoleucine 687.8 Serine 733.0 Leucine 1,239.4 Glutamic acid 2,715.9 Tyrosine 429.6 Proline 719.2 Phenylalanine 880.7 Glycine 774.4 Histidine 406.6 Alanine 649.9 Lysine 916.1 Cystine 161.6 Arginine 834.1 Valine 565.2 Total 14,066.3

The mineral composition of the instant shellfish meal replacement formula of the present invention was the most Na component 3,353mg / 100g under the influence of bamboo salt added as shown in Table 13, the following is evenly contained K, P, Mg, Ca, S, etc. there was. These were evaluated to be able to supply sufficient minerals to the human body when the instant shellfish meal replacement meal of the present invention in the form of ions easily absorbed by the human body.

Table 13 Mineral Contents of the Instant Shell Meal Replacements of the Present Invention (mg / 100g)

Inorganic ion content Inorganic ion content Na 3,353.4 ± 49.6 Zn 3.6 ± 0.5 Mg 76.5 ± 4.0 S 43.1 ± 6.3 Ca 43.1 ± 1.8 K 251.0 ± 10.6 Fe 4.2 ± 2.7 P 189.5 ± 12.4 Cu 0.4 ± 0.1

Experimental Example 4 Instant invention Shellfish  Analysis of Contents of Common Components in Meal Replacement

Table 14 shows the results of analyzing the general components such as total fat content for the production of instant shellfish meal replacement formula of the present invention.

Table 14 Contents of General Ingredients for Commercialization of Instant Shellfish Meal Replacements of the Present Invention

Analysis item Sample (/ 100 g) Test Methods Total fat 7.0 g AOAC Saturated fat 3.2 g GC cholesterol 10.2mg GC salt 1551.9 mg ICP Carbohydrate 67.2 g USDA Dietary Fiber 5.2 g Enzymatic-gravimetric sugars 11.7 g HPLC protein 10.5 g Kjeldahl Vitamin A 266.6 mg HPLC Vitamin B 0.0mg HPLC calcium 41.2mg ICP iron 2.15mg ICP calorie 392kacl USDA

Example 4 : The present invention Instant  Sensory test of clam meal substitute

The results of sensory evaluation using a five-step scoring method on the sensory characteristics, texture, aroma, and overall acceptability of the instant shellfish meal replacement formula of the present invention are shown in Table 15. Instant shellfish meal replacement formula of the present invention obtained a superior rating in simplicity compared to similar commercial products, and received high ratings compared to two similar commercial products in taste, texture, aroma and comprehensive evaluation.

Table 15: Sensory test of instant shellfish meal replacement formula of the present invention

division Instant shellfish meal replacement formula of the present invention Commercial Beef Soup Commercial Beef Porridge flavor 3.39 3.45 3.00 Organization 3.35 2.50 3.00 Scent 3.45 3.20 3.00 Comprehensive Evaluation 3.41 3.20 3.00 Simplicity 5.00 2.40 3.00

As described through the above Examples and Experimental Examples, the present invention has excellent effects in terms of taste, smell and overall acceptability as raw materials of flavor-reacted shellfish core extract, alpha-ized rice starch and shellfish lyophilisate for flavor improvement. Instant shell meal substitutes and a method for producing the same. Since the instant shellfish meal replacement formula of the present invention prepared by the above method has an excellent effect in terms of taste, texture, fragrance, and simplicity compared to similar commercial products, the instant shellfish meal replacement formula of the present invention and its manufacturing method are very It is a useful invention.

Claims (2)

10% (w / w) shellfish enzymatic digestion with improved flavor Brix of 15 ° (w / w), 16% (w / w) shellfish lyophilisate, 55% (w / w) brown rice alpha starch, water 5% (w / w), sugar 4% (w / w), soybean 2.8% (w / w), milk cream 4% (w / w), bamboo salt 3% (w / w), dried laver 0.1% ( w / w) and dry shellfish 0.1% (w / w) instant shellfish meal replacement, characterized in that the composition. The instant shellfish meal replacement formula of claim 1 is an instant shellfish meal substitute, characterized in that the form of any one of nutritional porridge, soup, wire.

Images