KR101186247B1 - Manufacturing method of seasoning having excellent flavor and preservability comprising schizandra chinensis and lentinula edodes - Google Patents

Abstract

PURPOSE: A producing method of a seasoning containing Schisandra chinensis and Lentinus edodes is provided to improve the flavor of food using the seasoning. CONSTITUTION: A producing method of a seasoning containing Schisandra chinensis and Lentinus edodes comprises the following steps: mixing 100 parts of Schisandra chinensis by weight, 100-150 parts of Lentinus edodes by weight, 100-150 parts of radish by weight, 20-50 parts of Cheongyang pepper by weight, and 1,500-2,500 parts of purified water by weight, and extracting the mixture at 0-35 deg C for 24-48 hours; adding 300-700 parts of maltodextrin by weight into the extract, and firstly sterilizing the extract at 50-70 deg C for 30-60 minutes before cooling at the temperature lower than 35 deg C; injecting 1-10 parts of yeast by weight to the cooled extract, fermenting the mixture at 20-40 deg C for 1-2 days, and secondly fermenting the mixture at 80-100 deg C for 20-40 minutes before filtering; concentrating the filtered extract into 55-70Brix; and mixing 100 parts of concentrate by weight and 150-900 parts of excipient by weight, and producing granules using a fluid bed granulator at 80-100 deg C.

Description

MANUFACTURING METHOD OF SEASONING HAVING EXCELLENT FLAVOR AND PRESERVABILITY COMPRISING SCHIZANDRA CHINENSIS AND LENTINULA EDODES}

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing seasonings for food addition, and more particularly to a method for producing seasonings having excellent flavor and preservation, which contain Schizandra chinensis as main ingredients.

In general, seasonings function to reduce the salty, sour, and bitter taste of the food to give the food a rich flavor with a complex deep and dark finish, thereby harmonizing the taste and bringing out a delicious taste.

Such seasonings are widely used so far and are classified into artificial seasonings obtained by chemical methods or fermentation engineering methods and natural seasonings obtained from natural foods without chemical and biological processing.

As artificial seasonings, sodium glutamate (MSG) known as a seasoning function and sodium inosine acid (Inosine-5'-monophosphate) and sodium guanylate (Guanosine-5'-monophosphate) are currently used. Consisting of only seasoning material, it has been used a lot because of its excellent seasoning characteristics per unit weight. Artificial seasonings, however, relieve salty, sour and bitter tastes to harmonize the taste but by themselves deliver an irritating taste or a strong stimulus to the tongue. Tamed by the stimulation of artificial seasonings, it becomes difficult to feel the taste of food without the addition of artificial seasonings and leads to a state in which natural coarse and more complex tastes are not felt. For this reason, gourmets are extremely limited, even if they do not use artificial seasonings. In addition, artificial seasonings are recognized to be more toxic to the human body than natural ingredients, and excessive use may actually cause problems for the human body. Especially for those with weak stomach or bowel, even small amounts cause problems.

In contrast, natural seasonings are composed of natural materials containing ingredients having seasoning properties. These natural seasonings provide a natural deep umami rather than an artificial flavor like artificial seasonings. However, since seasoning properties per unit weight are inferior to artificial seasonings, the seasonings may be concentrated or seasoned for more effective seasoning properties. It is necessary to appropriately compound it so as to exert a synergistic effect of the beauty power.

However, to date, it has been common to use natural materials, which are generally known to have seasoning properties, alone or simply in combination.

On the other hand, when food is left in nature, the appearance of flavor, color, etc. changes as soon as it is left, and the ingredients are decomposed to reduce the nutritional value and lose value as food. This is due to the action of enzymes and microorganisms living in food. This is because food deterioration occurs.

Therefore, various treatment methods for suppressing the growth of microorganisms have been proposed, which are largely sterilized under high temperature and high pressure, sterilized by irradiation with ultraviolet rays and radiation, and food preservatives, which are pharmaceuticals, are added in the process of production, processing, cooking and transportation. It is divided into ways to suppress growth.

First, when sterilization, ultraviolet rays and radiation are irradiated, the sterilizing effect on the harmful bacteria and molds contained in the food is excellent, but at the same time, it is not used because it involves the destruction of various nutrients in the food. .

Another method of using food preservatives is chemical synthetics such as benzoic acid, sorbic acid, dehydroacetic acid, propionic acid, etc. as the main raw materials, and since these substances are harmful to human body, the minimum amount is recommended according to the purpose of use. It is a serious problem for health and safety. In addition, in place of the above-mentioned chemical synthetic materials that are harmful to humans and irritating to the human body, natural substances that are harmless to the human body are used as raw materials for food preservatives, but most of these natural products are lower fatty acid esters, organic acids, alcohols, etc. It is difficult to be used as a food preservative because its effect is lower than that of chemical synthetic food preservatives.

Therefore, the development of a food preservative of natural substances that are harmless to the human body and can be preserved and maintained in quality without destroying the nutrients contained in the food, but the research is insufficient.

1. Republic of Korea Publication No. 10-1987-0009650 (released November 30, 1987) 제조 manufacturing method of Schisandra tea 2. Republic of Korea Publication No. 10-1992-0009338 (published June 25, 1992) 3. Republic of Korea Patent Publication No. 10-1992-0002039 (February 28, 1992) method of manufacturing Schisandra tea 4. Dongrok No. 10-08147360000 (registered March 12, 2008) Herbal seasoning 5. Republic of Korea Publication No. 10-2012-0005603 (published 17 January 2012) Method of producing natural seasonings containing shiitake mushrooms

The present invention has been made to solve the problems of the prior art as described above, the problem to be solved in the present invention by using natural ingredients to improve the flavor of the food, at the same time to prepare the food additive seasoning considering the food preservation To provide a way.

In order to solve the above problems, the present invention (a) 100 to 150 parts by weight of shiitake mushrooms, 100 to 150 parts by weight of radish mushrooms, 100 to 150 parts by weight of radish and 20 to 50 parts by weight of chilli peppers are added to the extraction vessel, purified water 1500 Adding 2500 parts by weight to extract for 24 to 48 hours at 0 ~ 35 ℃; (b) adding 300 to 700 parts by weight of maltodextrin to the resultant of step (a), sterilizing at 50 to 70 ° C. for 30 to 60 minutes, and then cooling to 35 ° C. or less; (c) inoculating 1-10 parts by weight of the yeast in the resultant of step (b) and fermenting at 20-40 ° C. for 1-2 days, followed by secondary sterilization and filtration at 80-100 ° C. for 20-40 minutes; And (d) concentrating the resultant of step (c) to 55 to 70 Brix.

The method includes (e) adding 150 to 900 parts by weight of an excipient based on 100 parts by weight of the resultant of step (d), and then preparing granules having a water content of 8% by weight or less using a fluidized bed granulator at 80 to 100 ° C. It may further comprise a step.

In addition, the method may further add 20 to 40 parts by weight of coriander in the step (a).

In addition, the method may further add 50 to 100 parts by weight of avocado (avocado) in the step (a).

According to the method for preparing seasoning of the present invention, by using only natural materials, seasonings which are not toxic to the human body and which not only have excellent flavor in a small amount but also impart preservation of food can be prepared.

Hereinafter, the present invention will be described in detail.

The present invention (a) 100 to 150 parts by weight of shiitake mushrooms, 100 to 150 parts by weight of shiitake mushrooms, 100 to 150 parts by weight of radish and 20 to 50 parts by weight of cheongyang pepper are added to an extraction vessel, and 1500 to 2500 parts by weight of purified water is added to 0 ~. Extracting at 35 ° C. for 24-48 h; (b) adding 300 to 700 parts by weight of maltodextrin to the resultant of step (a), sterilizing at 50 to 70 ° C. for 30 to 60 minutes, and then cooling to 35 ° C. or less; (c) inoculating 1-10 parts by weight of the yeast in the resultant of step (b) and fermenting at 20-40 ° C. for 1-2 days, followed by secondary sterilization and filtration at 80-100 ° C. for 20-40 minutes; And (d) concentrating the resultant of step (c) to 55 to 70 Brix.

Omiza ( Schisandra) chinensis ) is a deciduous vine plant of Schisandra chinensis , whose fruits are round, about 1cm in diameter, ripen in red in August-September, contain 1-2 seeds, and have sweet, sour, bitter, salty and spicy taste. Medicinal plants, especially sour. In the private sector, Schisandra tea can be made or drunk.

According to recent research, Schisandrarin, gomycin, citric acid, citric acid, citric acid and other ingredients, such as to strengthen the heart, lower blood pressure and boost immunity is mainly used as a tonic. In addition, it is known to help pulmonary function, and have an antitussive, expectorant effect to treat cough and thirst.

As described above, Schisandra chinensis has all the sweetness, sourness, bitterness, salty and spicy taste, so it is a material that can be applied as seasoning for food. In the present invention, as an attempt to apply various flavors of Schizandra chinensis for food seasoning, the strong sourness of Schizandra chinensis is offset by the savory taste of shiitake mushrooms, and additionally, the application of Schizandra chinensis as a seasoning by mixing ingredients such as radish and Cheongyang pepper As a result, it was confirmed that the sour taste of Schizandra chinensis was added, and the savory taste of shiitake mushroom was added, which could be useful for seasoning of food.

Schizandra chinensis used in the present invention can be used as the fruit harvested from Schizandra chinensis, it is preferable to use dried Schizandra chinensis dried and harvested schizandra.

Shiitake Mushroom (scientific name: Lentinula edodes ) is a mushroom belonging to the cluster family and is an oriental specialty. Shiitake mushrooms are grown on dry trees such as chestnut, prunus and oak, and are not only produced in natural forests but also by artificial cultivation. The color is dark brown or dark brown, and it is not only fleshy and dry, but also has a characteristic characteristic of shiitake mushrooms.

The efficacy of shiitake mushrooms has been studied in China for a long time, and this has been demonstrated in modern science. Shiitake mushrooms have a substance called eridadamine, which not only lowers cholesterol levels in the blood but also lowers blood pressure, which is known to be effective in preventing hypertension and arteriosclerosis. Eridaramine melts when dried mushrooms are soaked in water, so the juice should be used without throwing it away. In addition, it is also known to be rich in vitamin B ₁ and B ₂ , it contains a lot of ergosterol which is converted into vitamin D in the body, it is known that a large amount of vitamin B ₁₂ which is known to not exist in the plant.

In the present invention, the shiitake mushroom was used as a means for neutralizing the strong sour taste of Schizandrae described above, and this mixture not only neutralizes the strong sourness of Schizandra chinensis, but also makes it suitable for use as a seasoning. It was confirmed. Shiitake mushrooms are known as guanylic acid, which is a component of nucleic acid-based seasonings.

Shiitake mushroom used with Schizandra in the present invention can be used as it is collected, it is preferable to use dried shiitake mushroom to increase the flavor. It is preferable to use 100 to 150 parts by weight with respect to 100 parts by weight of Schizandra chinensis, but when the shiitake mushroom is used at less than 100 parts by weight, the sour taste of Schizandra chinensis can not be properly neutralized. There is a problem that can not be, when used in excess of 150 parts by weight, the unique aroma of shiitake mushrooms is too strong, there is a problem that is not suitable for use as a seasoning.

In the present invention, as described above, Schisandra chinensis and shiitake mushroom are used as the main ingredients of seasonings, and the radish is further added and used. Radish is widely used as a food ingredient in various seasonings, etc. In the present invention, the radish serves as a seasoning by appropriately harmonizing the taste of each of ingredients such as Schizandra chinensis, Shiitake mushroom, Cheongyang pepper.

Radishes can be harvested from the field or dried. The content of the radish used in the present invention is preferably used 100 to 150 parts by weight based on 100 parts by weight of Schizandra chinensis, when the content is less than 100 parts by weight, the flavor of the seasoning prepared is not in harmony, 150 parts by weight If it exceeds, there is a problem that the intrinsic flavor of the ingredients such as Schizandra chinensis and shiitake mushrooms is reduced.

In the present invention, shiitake mushroom was used to neutralize the strong sour taste of Schisandra chinensis, and the effect was further increased by using cheonyang pepper. In addition to the function of neutralizing the sour taste of Schizandra chinensis, Cheongyang pepper can further improve the flavor of seasonings due to the strong spicy inherent in Cheongyang pepper.

Cheongyang pepper can be used as it is harvested from the cultivation as is or slightly dried, it is preferable to use 20 to 50 parts by weight based on 100 parts by weight of Schizandra chinensis. If the content is less than 20 parts by weight, the sour taste of Schisandra chinensis can not be neutralized properly, and if it exceeds 50 parts by weight, the spicy taste of Cheongyang pepper becomes too strong and is not suitable as a seasoning.

In the seasoning method of the present invention, step (a) is to measure the above-mentioned materials in the respective content range, and collectively put them in the extraction container, and then added 1500 ~ 2500 parts by weight of purified water based on 100 parts by weight of Schizandra chinensis Is the process of extraction.

The extraction vessel is not particularly limited and may be any structure as long as it is easy to extract as a structure capable of mixing materials with purified water well. The extraction temperature is preferably 0 ~ 35 ℃, can be extracted at room temperature in general. The extraction time is preferably 24 to 48 hours in consideration of the extraction efficiency.

In the seasoning method of the present invention, step (b) is to give a viscosity to the extract obtained from the step (a), the first sterilization step.

In order to impart viscosity to the extract, 300 to 700 parts by weight of maltodextrin is added based on 100 parts by weight of Schizandra chinensis, and if the content is less than 300 parts by weight, the desired viscosity of the extract cannot be obtained. This viscosity becomes so high that it is difficult to carry out additional steps.

The first sterilization is preferably carried out for 30 to 60 minutes at 50 ~ 70 ℃, when the first sterilization at 50 ℃ and less than 30 minutes, the sterilization efficiency is not sufficient, the first than 70 ℃ and 60 minutes In case of sterilization, the flavor of the extract is weakened or worsened. Viscosity is added to the extract, and after the first sterilization, the resultant is slowly cooled to about 35 ° C, and then proceeds to the step.

In the seasoning method of the present invention, step (c) is a step of inoculating the resultant of step (b) with the yeast fermentation, and then performing secondary sterilization and filtration.

In the present invention, the flavor of the seasoning can be further improved by inoculating and fermenting the resultant of step (b) with yeast, instead of using it as a seasoning. Yeast is used Saccharomyces cerevisiae ( Saccharomyces cerevisiae ), it is preferable to use 1 to 10 parts by weight based on 100 parts by weight of Schizandra chinensis. If less than 1 part by weight of fermentation efficiency is low, the effect of performing this step can not be seen, and if it exceeds 10 parts by weight, the fermentation may occur, resulting in rather poor flavor of the seasoning prepared. The fermentation temperature and duration are preferably in accordance with the conditions of conventional yeast fermentation, for example, can be fermented at 20 ~ 40 ℃ for 1-2 days.

After the fermentation is complete, the extract is sterilized for 20 to 40 minutes at a temperature of 80 ~ 100 ℃, and after the sterilization is filtered to remove the solids and debris. Filtration may use conventional filter paper, but since the extract has a viscosity, the choice of filter paper should be appropriately selected according to the situation.

In the process for preparing seasonings of the present invention, step (d) is a step of adjusting the final viscosity suitable for using the resultant from step (c) as a seasoning. Viscosities suitable for use as seasonings can be defined in the concentration ranges generally used, for example, preferably concentrated to 55-70 Brix. There is no particular limitation on the concentration method, and a low temperature concentration method that can minimize the damage of the flavor is preferable.

The concentrated product may be manufactured into a finished product through a packaging step, and the following additional steps may be performed to prepare the finished product in a granular form that is easier to use.

In order to prepare the seasoning in the form of granules, the seasoning preparation method of the present invention may further perform the process of step (e) to the result of step (d).

The method of preparing the concentrated liquid substance in granular form may be performed by a known method. However, in the present invention, granular seasoning may be prepared using a fluidized bed granulator which is generally widely used.

In one preferred embodiment, in the present invention, 150 to 900 parts by weight of an excipient may be added to 100 parts by weight of the resultant of step (d), and then granules may be prepared using a fluidized bed granulator at 80 to 100 ° C. The granules preferably have a water content of 8% by weight or less. If the water content of the granules exceeds 8% by weight, it may not exhibit sufficient flavor as a seasoning per unit volume, and there is a problem that the shelf life is shortened.

Excipients to be used may be any type as long as they are widely used in the manufacture of food, but preferably dextrin or lactose and the like can be used.

Seasoning prepared in the granular form as described above may be packaged according to an appropriate packaging method to complete the manufacture of the product.

In the seasoning production method of the present invention, in order to further improve the flavor of the prepared seasoning, and to improve the preservation of food, additional coriander is further added in the manufacturing step (a) without adding an artificial preservative. can do.

Coriander ( Coriandrum sativum ) is one of the most commonly used spices in the world and one of the Chinese's favorite spices. In China, they are called fragrance and eaten in almost all foods. In Japan, Koendo is commonly used to cook fish and meat.

Coriander is a plant known to stimulate the digestive organs of the human body to facilitate digestion and to be effective in treating inflammation and relieving pain. Recently, attention has been paid to the antibacterial properties of coriander, which is also used as an antimicrobial product in the form of an oil.

In the present invention, the coriander is not only widely used as a spice, but also to improve the flavor and improve the preservation of seasoning foods by using it for seasoning preparations with an excellent antimicrobial properties.

Coriander used in the present invention is preferably used 20 to 40 parts by weight with respect to 100 parts by weight of Schizandra chinensis, and when used less than 20 parts by weight has a minimal effect on the preservation of food, and exceeds 40 parts by weight In this case, there is a problem in that flavor as a seasoning is reduced due to the inherent flavor of coriander.

In the seasoning preparation method of the present invention, in order to further improve the flavor of the prepared seasoning, and to improve the preservation of food, it is possible to further add avocado in the manufacturing step (a) without adding an artificial preservative. have.

Avocados are called crocodile boats because of the bumpy shells of the crocodile's back. Mexico and South America are native. Flowers are characterized by blooming inflorescences and are grown for edible fruit. Fruits are greenish brown, purplish black, etc., round, elliptical or pear-like, 10 ~ 15cm long, with 1 seed and very big feature. The pulp is soft and buttery yellow with a distinctive scent. Known as the most nutritious fruit, it contains about 30% fat, many carbohydrates and proteins, and is high in vitamins. They are used for making sauces, as salad ingredients, and for bread or avocado oil.

Avocados have been studied to have antioxidant and diabetes effects, and recent studies have shown that various sugar components of avocados exhibit antimicrobial activity.

In the present invention, the avocado was used in addition to the seasoning preparation of the present invention in view of the characteristics of use as food, various physiological activity and antibacterial properties.

It is preferable to use 50 to 100 parts by weight based on 100 parts by weight of Schizandra chinensis, and when the content is less than 50 parts by weight, sufficient flavor and antimicrobial properties cannot be exhibited. It is not suitable because it acts to offset the aroma of shiitake mushrooms.

In the present invention, a method of preparing seasoning by adding coriander or avocado may be prepared in the same manner as the seasoning preparation method described above, except adding coriander and avocado, and by containing such additional ingredients to enhance the flavor of seasoning and It can be effective in improving food preservation.

Hereinafter, the present invention will be described in more detail with reference to specific examples.

[ Example ]

Example  One

400 g of dried Schisandra chinensis, 587 g of dried shiitake mushroom, 582 g of cut radish, and 183 g of Cheongyang pepper were added to an extraction container, and 8 L of purified water was added thereto and extracted at room temperature for 24 hours. Next, 2,000 g of maltodextrin was added to the extract, followed by primary sterilization at 50 ° C. for 60 minutes, and then slowly cooled to room temperature. Next, 10 g of yeast was added to the cooled extract and fermented at 30 ° C. for 1 day. Thereafter, the fermented product was heated to 80 ° C., sterilized for 30 minutes, and then filtered using filter paper. Finally, the filtrate was concentrated at low temperature of 20 ° C. and concentrated to 60 Brix to prepare seasoning concentrates.

500 g of dextrin was added to 500 g of the seasoning concentrate prepared to prepare granules, and granules were prepared using a fluid bed granulator at 80 ° C., and the water content of the granules was 8% by weight.

Example  2

Seasonings were prepared in the same manner as in Example 1, except that 120 g of coriander was further added.

Example  3

Seasonings were prepared in the same manner as in Example 1, except that 300 g of avocado was further added.

Comparative example  One

Seasonings were prepared in the same manner as in Example 1 except that the dried shiitake mushroom was not added.

Comparative example  2

Seasonings were prepared in the same manner as in Example 1 except that no cutting radish was added.

Comparative example  3

Seasonings were prepared in the same manner as in Example 1, except that the green pepper was not added.

Comparative example  4

Seasoning was prepared in the same manner as in Example 1 except that the step of inoculating the yeast was not performed.

Comparative example  5

Seasoning was prepared in the same manner as in Example 1 except that the first sterilization temperature was performed at 80 ° C.

Experimental Example  One

The seasonings prepared from Examples 1 to 3 and Comparative Examples 1 to 5 were evaluated for functionality by an evaluation group consisting of 50 people. The evaluation items were divided into overall flavor, sour, umami, and spicy. The evaluation criteria were very good (10 points), excellent (7 points), moderate (5 points), bad (3 points), and very bad. It was evaluated as (0 point), sour taste, umami and spicy taste was evaluated by dividing it into 0 to 10 points according to the intensity. The evaluation result shows the average score obtained by dividing the total score of each item by the number of panels (Table 1).

Overall flavor Sour taste Richness Hot Example 1 8.6 2.6 8.9 4.2 Example 2 7.9 2.1 7.7 4.0 Example 3 9.3 2.3 9.0 3.5 Comparative Example 1 4.2 7.4 2.5 5.1 Comparative Example 2 6.4 5.4 5.9 5.7 Comparative Example 3 5.5 6.4 6.6 2.6 Comparative Example 4 6.7 4.4 6.7 3.6 Comparative Example 5 5.6 3.4 7.1 3.2

As shown in Table 1, the sour taste of Schisandra chinensis can be seen to be significantly neutralized by shiitake mushrooms, radish, cheongyang pepper, avocado, etc., the addition of shiitake mushrooms has improved the umami taste, moderately by using cheongyang pepper in addition to Schizandra chinensis It can be seen that the spicy taste. In addition, it can be seen that the sourness, umami and spicy taste also change depending on the presence or absence of yeast fermentation and the first sterilization temperature. Also in the overall flavor it was confirmed that the results according to the production method of the present invention is significantly different from the rest.

Experimental Example  2

Seasonings prepared from Examples 1 to 3 were applied to beef, chicken, eggs, and sweet potatoes at room temperature and tested for preservation. The evaluation method was visual observation, odor observation, and taste observation in parallel, and was divided into 1st day, 2nd day, 3rd day, and 5th day. The normal state is displayed as 10 points, and the score decreases as the change proceeds, and the upper limit state is displayed as 0 points (Table 2).

Example 1 Example 2 Example 3 Visually smell flavor Visually smell flavor Visually smell flavor beef Day 1 10 10 10 10 10 10 10 10 10 Day 2 9 8 7 10 10 10 10 10 10 Day 3 6 4 2 9 9 8 10 9 9 Day 5 4 0 0 8 7 7 7 6 5 chicken Day 1 10 10 10 10 10 10 10 10 10 Day 2 8 7 7 10 10 10 10 10 10 Day 3 6 3 3 9 8 8 10 8 8 Day 5 3 0 0 8 7 6 7 5 5 egg Day 1 8 8 8 10 10 10 10 10 10 Day 2 3 One One 6 6 5 8 7 6 Day 3 One 0 0 4 4 3 6 5 4 Day 5 0 0 0 3 2 2 4 3 3 sweet potato Day 1 9 8 8 10 10 10 10 10 10 Day 2 4 3 3 10 10 10 10 10 10 Day 3 2 One One 6 6 5 7 7 5 Day 5 One 0 0 5 4 4 5 5 4

As shown in Table 2, in the present invention, the preservatives of Examples 2 and 3 to which coriander and avocado were added were remarkably improved as compared to Example 1 without adding it.

Claims (4)

(a) 100 to 150 parts by weight of shiitake mushrooms, 100 to 150 parts by weight of radish mushrooms and 20 to 50 parts by weight of chilli peppers were added to an extraction container, and 1500 to 2500 parts by weight of purified water was added thereto at 0 to 35 ° C. Extracting for 24 to 48 hours;
(b) adding 300 to 700 parts by weight of maltodextrin to the resultant of step (a), sterilizing at 50 to 70 ° C. for 30 to 60 minutes, and then cooling to 35 ° C. or less;
(c) inoculating 1-10 parts by weight of the yeast in the resultant of step (b) and fermenting at 20-40 ° C. for 1-2 days, followed by secondary sterilization and filtration at 80-100 ° C. for 20-40 minutes; And
(d) the seasoning method comprising the step of concentrating the product of step (c) to 55 ~ 70 Brix.
The method of claim 1,
(e) adding 100 to 150 parts by weight of the excipient based on 100 parts by weight of the resultant of step (d), and then preparing granules having a water content of 8% by weight or less using a fluidized bed granulator at 80 to 100 ° C. Method comprising a.
3. The method according to claim 1 or 2,
In step (a), characterized in that 20 to 40 parts by weight of more coriander.
3. The method according to claim 1 or 2,
In the step (a) avocado (avocado) characterized in that it further adds 50 to 100 parts by weight.