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KMID : 0950020040300020067
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Journal of Health Science & Medical Technology
2004 Volume.30 No. 2 p.67 ~ p.75
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Preparation of rapid northern sand lance sauce and its storage stability
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Kang Chang-Su
Suh Hyung-Joo
Kim Kyung-Im
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Abstract
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Northern sand lance is a nutrient source as well as seasoning material since it contains all essential amino acids and essential fatty acids. The objective of this study was to optimize production condition of seasoning. from northern sand lance for rapid northern sand lance sauce. The results were summarized as follows; The optimum hydrolysis condition of chopped northern sand lance was 50℃, 6hr. The pH of maximum activity was 8.0 for autolysis condition and 7.0 for koji addition. The concentration of salt addition of rapid northern sand lance sauce was 15%. The condition of isolated soybean protein addition was 5% of chopped northern sand lance for bitter taste masking. Under optimum condition of enzyme hydrolysis, hydrolysis ratio of sample (A), (B) and (C) was 82.1%, 82.6%, 58.4% respectively.
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KEYWORD
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Northern sand lance, storage stability, sauce
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