Canned Alaska pollock roe in flavored oil or flavored sauce and manufacturing method thereof

• Main Authors: LEE JUNG SUCK, KIM YE YOUL, KANG SANG IN, PARK SUN YOUNG, CHOE YU RI, KIM JIN SOO, KIM MIN JU, KIM DO YOUB, LEE CHANG YOUNG, HEU MIN SOO, YOON IN SEONG, JANG JONG SOO
• Format: Patent
• Language: English; Korean
• Published: 06.04.2023
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to a canned alaska pollock roe in flavored oil or a flavored sauce and a manufacturing method thereof, and more specifically, to optimization of a manufacturing process of a canned alaska pollock roe in flavored oil, which is distributed at room temperature, using low-commercial pollack roe. The optimization of the manufacturing process includes the steps of: 1) establishing an increase process of increasing alaska pollock roe to improve appearance and texture; 2) optimizing a mixing process of the alaska pollock roe and flavored oil (flavored truffle oil and flavored garlic ray oil) considering preference; and 3) establishing a sterilization process for room temperature distribution. The present invention has improved organoleptic, nutritional and digestive properties. 본 발명은 실명란 향미유 담금 통조림 및 그 제조방법을 제공하는 것으로, 저상품성 명란을 활용한 상온 유통 명란 향미유 담금 통조림의 제조공정 최적화에 대한 것으로 구체적으로 1) 외관 및 조직감 제고를 위한 명란의 증자 공정 확립, 2) 기호도를 고려한 명란 및 향미유(향미 트러플유 및 향미 갈릭라유) 의 배합공정 최적화, 3) 상온 유통을 위한 살균공정 확립을 통해 관능, 영양 및 소화 특성에 향상된 효과가 있다.