CN109527518B

CN109527518B - Preparation method of perilla cake meal sauce

Info

Publication number: CN109527518B
Application number: CN201811636212.3A
Authority: CN
Inventors: 胡萍
Original assignee: Guizhou University
Current assignee: Guizhou University
Priority date: 2018-12-29
Filing date: 2018-12-29
Publication date: 2022-03-15
Anticipated expiration: 2038-12-29
Also published as: CN109527518A

Abstract

The invention discloses a preparation method of perilla cake meal sauce, which comprises the following steps of (1) crushing and soaking: pulverizing perilla cake, sieving, and soaking in water to obtain wet basis of perilla cake; (2) and (3) cooking: steaming and sterilizing the perilla cake; (3) inoculation: taking out the wet basis of the perilla frutescens cake steamed in the step (2), adding flour when the temperature is reduced to 40 ℃, and then adding seed liquid and uniformly mixing to obtain a mixture; (4) and (4) fermenting the mixture inoculated in the step (3) under a certain condition to obtain a finished product of the sauce. The invention takes the perilla cake meal as the raw material to prepare the sauce, realizes the comprehensive utilization of resources, improves the added value of the perilla cake meal, and has better economic, social and ecological benefits. The prepared perilla frutescens sauce is fine in taste and unique in flavor, has the characteristics of the traditional sauce, and improves the health-care value of the sauce; provides more and better health food for the market.

Description

Preparation method of perilla cake meal sauce

Technical Field

The invention relates to a preparation method of a seasoning sauce, in particular to a preparation method of a perilla cake meal seasoning sauce.

Background

Purple perilla (Pefilla frutescens (L.) Britt) is also called chisu, common perilla, perilla hemp and the like, is an annual herbaceous plant in the purple perilla family, is widely planted in China, and is a traditional medicinal and edible plant in China. The purple perilla has rich nutrition, and its stem and leaf contain protein, amino acid and trace elements essential for human body; the perilla seeds are rich in protein and fat, the oil yield can reach more than 45 percent, wherein the content of alpha-linolenic acid is about 60 percent, and the alpha-linolenic acid is a precursor of docosahexaenoic acid (DHA) and can be converted into DHA in a human body; the perilla is also rich in perillaketone, perillaldehyde, eugenol and other components, so that the perilla has unique fragrance. Due to the existence of the effective components, the perilla is a health food raw material with the functions of resisting oxidation and bacteria, improving human immunity and reducing the occurrence probability of cardiovascular diseases and cancers, and has been widely noticed by researchers and consumers.

At present, perilla seeds are mainly used for producing perilla oil. The perilla cake meal is a byproduct of perilla seed after oil extraction, is mainly used for feed production or is directly discharged as waste at present, and causes great waste of resources and environmental pollution. The protein content of the cake after the perilla seeds are peeled and pressed can reach 35 to 55 percent, and the cake can be used as a good vegetable protein source due to the rich essential amino acid; the seasoning sauce is used for coordinating the taste of various foods so as to meet the requirements of eaters. With the improvement of living standard in recent years, a novel seasoning for improving nutrient components is also one of important directions for food processing and development. Therefore, the development of deep-processing products of the perilla cake meal is very necessary.

Disclosure of Invention

The invention aims to provide a preparation method of a perilla cake meal sauce, and the preparation method takes perilla cake meal as a raw material to prepare the sauce, realizes the comprehensive utilization of resources, improves the additional value of the perilla cake meal, and has better economic, social and ecological benefits. The prepared perilla frutescens sauce is fine in taste and unique in flavor, has the characteristics of the traditional sauce, and improves the health-care value of the sauce; provides more and better health food for the market.

The technical scheme of the invention is as follows: a preparation method of perilla cake meal sauce comprises the following steps:

(1) crushing and soaking: pulverizing and sieving perilla cake, adding 5-30 parts by weight of water into 5-25 parts by weight of pulverized perilla cake, and soaking for 10-14 hours to obtain a perilla cake wet base;

(2) and (3) cooking: putting the wet perilla cake dreg base in a steamer, and steaming for 5-20 min at the temperature of 100 ℃;

(3) inoculation: taking out the wet basis of the perilla cake steamed in the step (2), adding 0.5-5 parts by weight of flour when the temperature is reduced to 38-42 ℃, adding 1-5% of seed liquid, and uniformly mixing to obtain a mixture;

(4) and (4) canning or jar-filling the mixture inoculated in the step (3), and fermenting at the temperature of 32-42 ℃ for 12-96 h to obtain the finished product of the sauce.

In the preparation method of the perilla cake meal sauce, in the step (1), the sieving is performed by a 60-mesh filter sieve.

In the preparation method of the perilla cake meal sauce, in the step (3), the flour is subjected to dry steaming at 75 ℃ for 20 min.

In the preparation method of the perilla cake meal sauce, in the step (3), the seed liquid is prepared by the following steps: placing Bacillus subtilis stored at-80 deg.C in 4 deg.C environment, thawing, streaking on beef extract peptone agar culture medium, culturing at 37 deg.C for 24 hr, selecting a ring thallus from the culture medium, inoculating into triangular flask containing beef extract peptone culture solution, shaking and culturing at 37 deg.C for 18 hr in 160r/min shaking table, centrifuging the culture solution at 4 deg.C in a centrifuge at 4000r/min for 3min, discarding supernatant, washing precipitate with physiological saline for 1 time, centrifuging, collecting thallus, adding physiological saline to adjust concentration to 10⁸CFU/mL to obtain seed liquid.

In the preparation method of the perilla cake meal sauce, the Bacillus is Bacillus subtilis and named as JP-2(Bacillus subtilis JP-2), and is preserved in the China center for type culture Collection in 12 months and 28 days in 2017, with the preservation number of CCTCC NO: M2017846.

A base material for mixed flour paste, mixed rice paste, table sauce, vegetarian flour paste, chili paste or leisure sauce comprises the perilla cake meal flavoring paste.

Compared with the prior art, the invention has the following beneficial effects:

1. the invention utilizes the by-product of perilla herb oil production, namely perilla herb cake meal, to carry out resource treatment and conversion, realizes the comprehensive utilization of resources, improves the added value of the perilla herb cake meal, and brings great economic, social and ecological benefits.

2. The Bacillus subtilis JP-2 used in the invention is screened from fermented grains in the Maotai-flavor liquor cellar, and researches prove that the Bacillus subtilis has good fermentation capacity, the capacity of producing protease and amylase and excellent Maotai-flavor producing capacity. The strain is used for fermenting the perilla cake, so that the nutrient substances in the perilla cake can be decomposed in a short time, and the full-bodied flavor can be generated. The strain is preserved in China center for type culture Collection with the preservation number: CCTCC NO: M2017846.

3. In the invention, the perilla cake meal obtained by physically squeezing perilla to extract oil also contains rich nutrients such as protein, carbohydrate and a part of residual unsaturated fatty acid, and can provide a proper growth substrate for bacillus subtilis after soaking and sterilization. The bacillus subtilis is quantitatively inoculated to propagate in a large amount at a proper temperature, protease and amylase are generated to decompose nutrient substances in the cake into micromolecular compounds such as amino acid, reducing sugar and the like, and the substances are further combined or reacted in the fermentation process, so that the nutritive value of the perilla cake is improved, and a special flavor is formed.

4. The perilla frutescens sauce prepared by the method disclosed by the invention is fine in taste and unique in flavor, has the characteristics of the traditional sauce, and improves the health-care value of the sauce; provides more and better health food for the market.

Drawings

FIG. 1 is a standard curve of the enzyme activity of protease measured by the Folin method;

FIG. 2 is a standard curve for determining the content of reducing sugar by the DNS method;

FIG. 3 is a graph of fermentation time as a function of amino acid nitrogen content and protease activity;

FIG. 4 is a graph of fermentation temperature versus amino acid nitrogen content and protease activity;

FIG. 5 is a graph showing the relationship between the amount of inoculum and the levels of amino acid nitrogen and protease activity;

FIG. 6 is the relationship between the flour addition ratio and the content of amino acid nitrogen and protease activity;

FIG. 7 is a perilla meal amino acid nitrogen and protease activation change analysis during fermentation;

FIG. 8 is a chromatogram of free amino acids of perilla seed meal before fermentation;

FIG. 9 is a chromatogram of free amino acids of fermented perilla cake;

FIG. 10 is a variation analysis of the moisture content and pH of perilla meal during fermentation.

Detailed Description

Example 1:

the perilla cake meal sauce comprises the following specific preparation steps:

(1) crushing and soaking: pulverizing the perilla cake meal by a pulverizer, sieving by a 60-mesh filter sieve, taking 5kg of perilla cake meal, adding 10kg of water, and soaking for 10 hours to obtain a perilla cake meal wet base;

(2) and (3) cooking: placing the wet base of the perilla cake meal in a steamer, and steaming for 5min at the temperature of 100 ℃;

(3) inoculation: taking out the wet basis of the perilla cake steamed in the step (2), adding 0.5kg of flour which is subjected to dry steaming at 75 ℃ for 20min when the temperature is reduced to 40 ℃, and then inoculating 1% of flour with the concentration of 10⁸Uniformly mixing the CFU/ml seed solution to obtain a mixture;

(4) canning the mixture inoculated in the step (3), and fermenting 12 at 42 ℃ to obtain the finished sauce.

In this embodiment, the seed solution in step (3) is prepared by: placing Bacillus subtilis stored at-80 deg.C in 4 deg.C environment, thawing, streaking on beef extract peptone agar culture medium, culturing at 37 deg.C for 24 hr, selecting a ring thallus from the culture medium, inoculating into triangular flask containing beef extract peptone culture solution, shaking and culturing at 37 deg.C for 18 hr in 160r/min shaking table, centrifuging the culture solution at 4 deg.C in a centrifuge at 4000r/min for 3min, discarding supernatant, washing precipitate with physiological saline for 1 time, centrifuging, collecting thallus, adding physiological saline to adjust concentration to 10⁸CFU/mL to obtain seed liquid.

The Bacillus is Bacillus subtilis JP-2(Bacillus subtilis JP-2), is preserved in China Center for Type Culture Collection (CCTCC) at 12 months and 28 days in 2017, and has a preservation number of CCTCC NO: M2017846.

Example 2:

the perilla cake meal sauce comprises the following specific preparation steps:

(1) crushing and soaking: crushing the perilla cake meal by using a high-speed crusher, sieving the crushed perilla cake meal by using a 60-mesh filter sieve, taking 15kg of perilla cake meal, adding 20kg of water, and soaking for 12 hours to obtain a perilla cake meal wet base;

(2) and (3) cooking: placing the wet base of the perilla cake meal in a steamer, and steaming for 10min at the temperature of 100 ℃;

(3) inoculation: taking out the wet basis of the perilla cake steamed in the step (2), adding 1kg of flour which is subjected to dry steaming at 75 ℃ for 20min after the temperature is reduced to 40 ℃, and then inoculating 2% of flour with the concentration of 10⁸Uniformly mixing the CFU/ml seed solution to obtain a mixture;

(4) and (4) filling the mixture inoculated in the step (3) into a jar, and fermenting 72 at the temperature of 37 ℃ to obtain a finished product of the sauce.

Example 3:

the perilla cake meal sauce comprises the following specific preparation steps:

(1) crushing and soaking: crushing the perilla cake meal by using a high-speed crusher, sieving the crushed perilla cake meal by using a 60-mesh filter sieve, taking 25kg of perilla cake meal, adding 30kg of water, and soaking for 14 hours to obtain a perilla cake meal wet base;

(2) and (3) cooking: placing the wet base of the perilla cake meal in a steamer, and steaming for 20min at the temperature of 100 ℃;

(3) inoculation: taking out the wet basis of the perilla cake steamed in the step (2), adding 5kg of flour which is subjected to dry steaming at 75 ℃ for 20min after the temperature is reduced to 40 ℃, and then inoculating 5% of flour with the concentration of 10⁸Mixing the CFU/ml seed liquid uniformlyObtaining a mixture;

(4) and (4) filling the mixture inoculated in the step (3) into a jar, and fermenting 96 at the temperature of 32 ℃ to obtain a finished product of the sauce.

The invention adopts a strain of Bacillus subtilis JP-2 for producing sauce to ferment perilla cake, and the perilla cake is crushed, soaked, steamed, inoculated and fermented to prepare the sauce with perilla flavor; the method utilizes the by-product perilla cake meal produced by perilla oil to carry out resource treatment and conversion, and the prepared seasoning sauce is rich in perilla nutrition and health care components and special aroma, has the characteristics of the traditional sauce, improves the health care value of the sauce, and provides more and better nutritional health care foods for the market.

In order to ensure the effect of the present invention, the fermentation process and the nutritional ingredients of the sauce prepared by the applicant have been subjected to corresponding experimental studies, specifically as follows:

first, research of fermentation process

Screening fermentation process conditions by using sensory evaluation and amino acid nitrogen and protease activity as indexes

1 materials and instruments

1.1 test materials

Perilla cake meal Guizhou province farm institute

The flour is purchased in supermarket

Bacillus subtilis JP-2 laboratory deposited strain

The preservation number is as follows: CCTCC NO: M2017846

1.2 instruments

See table 1.

TABLE 1

2 test method

2.1 sensory evaluation criteria

Inviting 10 researchers and teachers with food professional background to form an evaluation group, and comprehensively evaluating the perilla cake fermentation product in aspects of aroma, color and posture. The scoring personnel can not talk with each other when performing sensory evaluation, and mutual influence is avoided. The scoring criteria are shown in table 2;

TABLE 2 sensory evaluation criteria (percent system) of perilla frutescens sauce

2.2 direct drying for moisture determination, refer to GB 5009.3-2016.

2.3 determination of pH

Weighing 10g of a uniformly mixed sample, adding fresh boiling cooling distilled water to a constant volume of 100mL, shaking up, soaking at 30 ℃ for 30min, filtering, and putting about 50mL of filtrate into a 100mL beaker. Measured with a pH meter.

2.4 acidimetry for amino acid nitrogen, refer to GB 5009.235-2016.

2.5 protease assay (Fulin method)

The results are shown in FIG. 1.

2.6 determination of reducing sugars (DNS colorimetry)

The results are shown in FIG. 2.

2.7 crude fat determination

Soxhlet extraction was performed according to GB 5009.6-2016.

2.8 protein assay

Kjeldahl method, see GB 5009.5-2016.

3 Single factor test

3.1 determination of fermentation time of Perilla cake

The operation is carried out according to the specific steps in the second embodiment, other conditions are not changed, the fermentation time is respectively considered for 12h, 24h, 48h, 72h and 96h, and the perilla cake fermentation product is subjected to sensory evaluation and the activity of amino acid nitrogen and protease is measured. The results are shown in fig. 3 and table 3, as the fermentation time is prolonged, the color of the perilla cake is gradually deepened, the color is bright, the content of amino acid nitrogen and the activity of protease are in a rising trend along with the time, the flavor is more intense, the product after 72 hours of fermentation is bright in color, strong in fragrance and long in aftertaste, the growth trend of the amino acid nitrogen is slow after 72 hours, and the bitterness is increased along with the growth trend. The fermentation time was therefore chosen to be 72 h.

TABLE 3 influence of fermentation time on sensory combination scores

3.2 determination of fermentation temperature of Perilla cake

The operation was carried out according to the specific procedures of example two, with the other conditions being unchanged, and the fermentation temperatures being examined at 32 ℃, 37 ℃ and 42 ℃, respectively, and the perilla cake fermentation product was subjected to sensory evaluation and the amino acid nitrogen and protease activities were measured. The results are shown in fig. 4 and table 4, when the fermentation temperature is 32 ℃, the content of amino acid nitrogen and the protease activity are higher, when the fermentation temperature is 37 ℃, the comprehensive sensory score of the fermentation product is higher, and when the temperature reaches 42 ℃, the moisture is easier to evaporate to cause color and flavor change, thereby influencing sensory evaluation. Since the sensory scores of 32 ℃ and 37 ℃ are both more than 80, the optimum fermentation temperature is selected to be 32 ℃ in consideration of the amino acid nitrogen content and the protease activity.

TABLE 4 Effect of fermentation temperature on sensory Complex scores

3.3 determination of fermentation inoculum size of Perilla cake

The operation is carried out according to the specific steps in the second embodiment, other conditions are not changed, the strain inoculation amount is respectively considered to be 1%, 2% and 3%, and the perilla cake fermentation product is subjected to sensory evaluation and the activity of amino acid nitrogen and protease is measured. The results are shown in FIG. 5 and Table 5, and when the inoculation amount is 2%, the fermentation product has pure and rich color and aroma and optimal taste. When the inoculation amount is 1%, the number of strains is less, so that the special flavor is not favorably formed, the inoculation amount is 3%, the strains consume nutrients too fast, and bitter substances are more easily generated. Therefore, the optimal inoculation amount is 2% after comprehensive evaluation.

TABLE 5 Effect of inoculum size on sensory combination scores

3.4 determination of addition proportion of Perilla cake fermented flour

The procedure was followed as specified in example two, with other conditions being unchanged, and the following were examined in terms of flour: the wet basis of the perilla cake is respectively in the proportion of 1:10, 3:10 and 5:10, and sensory evaluation and the determination of the activity of amino acid nitrogen and protease are carried out on the perilla cake fermentation product. The results are shown in fig. 6 and table 6, when the flour addition ratio is 1:10, the fermented product has moderate viscosity, strong fragrance, bright color and optimal comprehensive sensory evaluation, amino acid nitrogen content and protease activity. When the proportion of the dry steamed flour is higher, the moisture content is influenced, the surface of the fermentation product is drier, and the flavor is not obvious. Therefore, the optimal flour addition ratio of 1:10 is selected.

TABLE 6 influence of flour addition ratio on sensory Complex score

4 fermentation Process optimization test

The fermentation time, fermentation temperature, inoculation amount and flour addition proportion are main factors influencing the fermentation of the perilla cake meal. In the test, an orthogonal test is carried out by adopting an L9(34) orthogonal table on the basis of a single factor, an optimized combination test is carried out by taking the content of amino acid nitrogen and the protease activity as indexes, the levels of the orthogonal test factors are shown in a table 7, and the orthogonal test result is shown in a table 8;

TABLE 7 fermentation conditions optimization of orthogonal test factors and levels

TABLE 8 results and analysis of orthogonal experiments

The extreme difference R values of four factors of A, B, C and D show that the inoculation quantity has the largest influence on fermentation, the flour addition proportion has the smallest influence, and the 4-factor primary-secondary relation is that the inoculation quantity B has the smallest influence>A fermentation temperature>D fermentation time>C, adding the flour in a ratio; thus, the optimum fermentation conditions are A₃B₃C₁D₁Namely the fermentation temperature is 34 ℃, the inoculation amount is 2%, the flour addition ratio is 1:10(g/10g), and the fermentation time is 60 h. Through three parallel verification tests, the protease activity under the condition is 1152 +/-56.72U/g, the content of amino acid nitrogen is 0.488 +/-0.013 g/100mL, the finished product is bright in color and luster, rich in fragrance, long in aftertaste and best in comprehensive sensory evaluation.

5 analysis of main physical and chemical indexes

The following is to analyze the components of the perilla cake in the fermentation process of the optimal fermentation process:

5.1 variation of amino acid Nitrogen content and protease Activity during fermentation

The amino nitrogen content refers to the total amount of nitrogen contained in the various amino compounds (mainly amino acids). The content of amino nitrogen can reflect the hydrolysis degree of protein, and meanwhile, the activity of the protease has important influence on the fermentation process and the protein degradation. As reflected in FIG. 7, the content of amino acid nitrogen and the protease activity both increased continuously during the fermentation, and after 72 hours, the nutrient substances in the substrate were consumed more, the growth rate of the bacteria in the fermentation product was reduced, the protease activity was reduced, and the change rate of the content of amino acid nitrogen was also reduced.

5.2 Effect of fermentation on free amino acid content

The results of the measurement of free amino acids in the perilla cake after 0h and 60h fermentation are shown in table 9, fig. 8 and fig. 9. Fermenting for 0h, detecting that 10 kinds of free amino acids in the perilla cake pulp are contained, wherein the content of the free amino acids is 0.1469%, and after fermenting for 60h, detecting 13 kinds of free amino acids, wherein the content of the free amino acids is 1.1455%. According to the flavor characteristics of amino acid, glutamic acid is sour, tyrosine, leucine, isoleucine, valine, arginine, phenylalanine, methionine and histidine are slightly bitter, glycine, serine, lysine and alanine are sweet, and glycine, glutamic acid and alanine have delicate flavors. After fermentation, the content of bitter amino acid is higher, and the content of sweet amino acid and fresh amino acid is obviously reduced. During the fermentation process of the perilla cake, the activity of protease is enhanced, and the protein in the raw material is decomposed into amino acid by the protease, so that the content of free amino acid in the final product is increased. The formation of a large amount of free amino acids improves the nutritional value of the product on one hand and endows the product with unique flavor on the other hand.

TABLE 9 analysis results of free amino acids in perilla cake

5.3 variation of moisture content and pH during fermentation

The measurement results of the water content and pH value of the perilla cake at different stages of the fermentation process are shown in figure 10. As shown in the figure, the water content and the pH value of the perilla cake gradually increase along with the fermentation, the water content is increased from 58.11 +/-0.72% to 60.20 +/-0.32% after 60 hours, and substances such as water and the like are generated when the microorganisms decompose nutrient substances in the fermentation process, so the water content is continuously increased in the fermentation process. The pH value of the fermented perilla cake reaches 8.09 +/-0.06, and the increase and change trend is caused by the increase of the amino nitrogen content due to the propagation of microorganisms. In the fermentation process, the alkaline environment can effectively inhibit the growth of the mould, thereby ensuring the special flavor and safety of the product.

5.4 Effect of fermentation on the content of other Nutrition ingredients

The content changes of other nutrients during the fermentation are shown in Table 10.

TABLE 10 changes in protein, reducing sugar and fat content of perilla cake

In the fermentation process, the microorganisms decompose macromolecular substances such as protein, carbohydrate, fat and the like to serve as energy sources, the protease activity is continuously increased, the protein is decomposed into amino acids with different flavor characteristics, the amino acids are combined with alcohol substances to generate ester substances in the fermentation process, the amino acids and saccharides undergo Maillard reaction to generate special aroma and color, and a fermentation end product with special flavor characteristics is formed. The consumption of nutrient substances reflects the growth condition of microorganisms in the fermentation process, and in turn influences the fermentation quality of the perilla cake meal and further influences the quality of finished products.

The perilla cake meal in the fermentation process of the optimal fermentation process is subjected to component analysis, the moisture, the pH value, the protease activity, the amino acid nitrogen and the free amino acid tend to rise and the reducing sugar, the protein and the fat tend to fall along with the prolonging of time in the fermentation process, wherein the fermented perilla cake meal also contains 24.92 percent of protein, which shows that the fermented finished product not only has special flavor but also has higher nutritional value.

The tests prove that the perilla cake meal sauce prepared by the method has the protease activity of 1152U/g and the amino acid nitrogen content of 0.488g/100mL under the condition, and the fermented finished product not only has special perilla flavor but also has higher nutritional value, but also can be used as the base material of most flavor sauces, so that the additional value of the sauce is greatly increased.

Sequence listing

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Claims

1. A preparation method of perilla cake meal sauce is characterized by comprising the following steps: the method comprises the following steps:

(1) crushing and soaking: crushing the perilla cake meal, sieving the crushed perilla cake meal with a 60-mesh sieve, taking 5-25 parts by weight of the crushed perilla cake meal, adding 5-30 parts by weight of water, and soaking for 10-14 hours to obtain a perilla cake meal wet base;

(3) inoculation: taking out the wet basis of the perilla cake steamed in the step (2), adding 0.5-5 parts by weight of flour after the temperature is reduced to 38-42 ℃, wherein the flour is obtained by dry steaming at 75 ℃ for 20 min; then inoculating 1-5% of seed liquid and uniformly mixing to obtain a mixture;

the preparation method of the seed liquid comprises the following steps: placing Bacillus subtilis stored at-80 deg.C in 4 deg.C environment, thawing, streaking on beef extract peptone agar culture medium, culturing at 37 deg.C for 24 hr, selecting a ring thallus from the culture medium, inoculating into triangular flask containing beef extract peptone culture solution, shaking and culturing at 37 deg.C for 18 hr in 160r/min shaking table, centrifuging the culture solution at 4 deg.C in a centrifuge at 4000r/min for 3min, discarding supernatant, washing precipitate with physiological saline for 1 time, centrifuging, collecting thallus, adding physiological saline to adjust concentration to 10⁸CFU/mL to obtain seed liquid;

the Bacillus is Bacillus subtilis and is named as JP-2(Bacillus subtilis JP-2), and is preserved in China Center for Type Culture Collection (CCTCC) at 28 days 12 months in 2017 with the preservation number of M2017846;

2. A base material used as mixed flour paste, mixed rice paste, table sauce, vegetarian flour paste, chili paste or leisure paste is characterized in that: comprising the perilla cake sauce of claim 1.