Skipjack tuna extract having increased flavor and umami, and method for producing same
AssigneeCj Cheiljedang Corporation
InventorsSun Ok KIM, Chul Jin KIM
Life of this patent
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Abstract
The present disclosure relates to a method for preparing a bonito extract by extracting katsuobushi under low temperature and reduced pressure; a bonito extract which is prepared by extraction under low temperature and reduced pressure, and has reduced off-flavor and bitter taste and increased flavor and umami taste; a method for preparing a tuna fish sauce, comprising a processing step of mixing and sterilizing the bonito extract and seasoning ingredients; and a tuna fish sauce.
Claims12
A method for preparing a bonito extract, comprising extracting katsuobushi under low temperature and reduced pressure, wherein the extraction under low temperature and reduced pressure is performed for 35 to 50 minutes at a temperature of 45 to 55° C. and a pressure of 150 to 250 mbar.
A bonito extract, which is prepared by extraction under low temperature and reduced pressure, and has reduced off-flavor and bitter taste and increased flavor and umami taste.
A tuna fish sauce with increased flavor and umami taste, comprising:
- a bonito extract extracted under low temperature and reduced pressure;
- and any one or more selected from kelp, ginger, garlic, refined salt, and oligosaccharides.
Dependencies are inferred from the claim text.