SKIPJACK TUNA EXTRACT HAVING INCREASED FLAVOR AND UMAMI, AND METHOD FOR PRODUCING SAME
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United States of America Patent
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Issued Date -
Mar 27, 2025
app pub date -
Dec 28, 2022
filing date -
Dec 28, 2022
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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.
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