KR101288511B1 - Method for producing anti-browning seasoning source for cold jellyfish salad and anti-browning seasoning source for cold jellyfish salad - Google Patents

Abstract

The present invention is formulated with D-sorbitol solution, L-ascorbic acid (vitamin C), citric acid, fermented vinegar, sodium acid sulfite in the optimum composition ratio, the most effective in browning prevention and sensory characteristics of jellyfish cold seasoning sauce for a certain storage period To provide a browning prevention non-sterile jellyfish cold seasoning sauce composition and a method for producing the same, which is capable of exhibiting an excellent effect, the method of manufacturing a browning prevention non-sterile jellyfish cold seasoning sauce composition according to the first embodiment of the present invention, Mustard powder 5.0 to 15.0% by weight, turmeric powder 0.1 to 1.0% by weight, and then purified water 15 to 30% by weight, immersed for about 15 to 30 minutes at a constant temperature of 40 to 50 ℃ and then cooled to this product Garlic 1.0-3.0 wt%, D-sorbitol solution 25.0-45.0 wt%, seasoning solution 5.0-10.0 wt%, refined salt 3.0-6.0 wt%, xanthan gum 0.05-1.0 wt%, 0.1 to 1.0% by weight of sodium carboxymethyl cellulose (CMC), 0.1 to 1.0% by weight of sodium L-glutamate (MSG), 0.01 to 0.5% by weight of sodium inosinate (IMP), 0.01 to 0.5% by weight of sodium guanylate (GMP), stevio Side 0.01-0.05% by weight, L- ascorbic acid (vitamin C) 0.001-0.01%, citric acid 0.5-2.0%, fermented vinegar 15.0-25.0%, sodium sulfite 0.0%, alcohol 0.5-5.0% by weight Prepared by addition.

Description

Method for producing anti-browning seasoning source for cold jellyfish salad and anti-browning seasoning source for cold jellyfish salad}

The present invention relates to a non-sterile jellyfish cold seasoning sauce composition for browning prevention and a method for preparing the same, which can maintain color tack, flavor and the like for a long time, and in particular, can inhibit browning which has the greatest effect on the quality deterioration of jellyfish cold seasoning sauce. The present invention relates to a jellyfish cold seasoning sauce composition according to the method and a manufacturing method for preventing browning.

Jellyfish have been used as a hors d'oeuvre in China since ancient times, and dishes using jellyfish have been widely sold mainly in Chinese restaurants.

 The main ingredient of jellyfish is water and protein, and if you look at 100g of jellyfish in detail, it consists of 65g of dehydration, 12.3g of protein, 0.1g of fat, 4g of sugar, 18.7g of minerals, 182mg of calcium, 9.5mg of iron, trace amounts of vitamin B1, B2 . Protein is a nutrient that is normally digested and broken down into amino acids and absorbed into the body. There are many kinds, but the protein contained in jellyfish is gelatin.

Gelatin has been treated as non-nutritional because it contains fewer essential amino acids, but it has attracted attention for its great health benefits. In other words, even if you eat 100g of jellyfish, its calories are only 32 calories, so it has optimal conditions as a diet food. In addition, jellyfish are good for constipation and skin care because it promotes the metabolism of the large intestine to clean the intestines. In addition, jellyfish has a slimy mucin component mainly consists of a substance called chondroitin, which is good for atherosclerosis and high blood pressure because it lowers the cholesterol level.

In this way, edible jellyfish that are good for human body are usually made by cutting raw jellyfish into fresh and leg parts, washing them with water, and then sprinkling with salt and alum to dehydrate, embalm, and solidify them, and then dry them to have a water content of about 67%.

Edible jellyfish has been used as an appetizer in China since ancient times, and now it is sold in various forms such as jellyfish cold appetizer, appetizer, sushi, and hot pot.

Among the dishes using jellyfish, Koreans are most likely to encounter jellyfish namul (unsalted). However, mustard powder, turmeric powder, seasoning liquid, etc. should be prepared whenever necessary for the preparation of seasoning sauce for jellyfish chilling, and it is time-consuming and time-consuming, and also the ratio of the mixing sauce for jellyfish chilling is not standardized. Because it is difficult to taste good within a short time, it is difficult for the general public to cook at home.

Therefore, the jellyfish cold seasoning sauce composition, which has a constant and lasting taste, can be preserved for a long time and can be mixed evenly without mixing when mixed with jellyfish, is prepared in advance and sold on the market for use by the public. Doing.

However, however, the conventional jellyfish cold seasoning source is difficult to suppress the browning occurs naturally. The representative mechanism of browning in jellyfish marinated sauce is amino-carbonyl reaction, which occurs naturally by reacting sugars and amino acids used as raw materials. This amino-carbonyl reaction is known to have a great influence on the loss of color, flavor and nutritional value of processed foods. In particular, deterioration of color by browning is a representative quality deterioration factor.

In order to prevent such browning phenomenon, the carbonyl compound is a hexasaccharide alcohol typical as a reducing agent of glucose instead of sugar, and has a refreshing sweetness to give a refreshing feeling in the mouth, well soluble in water, stable to dilute acid and alkali, It is stable at the cooking temperature of foods, retains the flexibility and freshness of foods, and uses D-sorbitol liquid which is used for drying, starch prevention and browning.

Currently, this D-sorbitol liquid is used as a raw material for reduced rice foods at about 0.5 times the sugar content. Examples of sugar alcohols include erythritol, maltitol and lactitol. D-sorbitol solution is the weakest browning sugar alcohol and can suppress browning of jellyfish marinated sauce for a long time.

 In addition, the use of D-sorbitol solution also helps to improve productivity, because high-temperature steam is used because of the high viscosity of existing sugar and starch syrup, but it can be used without applying relatively low temperature or heat using low-viscosity D-sorbitol solution. It can be easily mixed with other side materials.

On the other hand, many methods such as L-ascorbic acid (vitamin C), citric acid, fermented vinegar, and acidic sodium sulfite have been used to control deterioration and reduce browning. In general, L-ascorbic acid (vitamin C) is known as a safe antioxidant that can be used to inhibit browning and oxidation reaction, and is affected by pH, temperature, enzyme activity, oxygen, copper, iron, substrate concentration.

Fermented vinegar, citric acid or organic acid, which belongs to carbonic acid, also suppresses browning of foods, and it has an inhibitory effect on browning by chelating metal ions or lowering pH, and as a chemical additive to suppress browning during storage. It is also used appropriately.

Therefore, it would be desirable to provide a jellyfish cold seasoning sauce that can suppress the browning phenomenon by combining the browning inhibitor described above in an optimal combination.

Accordingly, an object of the present invention is to mix the D-sorbitol solution, L- ascorbic acid (vitamin C), citric acid, fermented vinegar, sodium acid sulfite in the optimum composition ratio to prevent browning and sensory browning of jellyfish cold seasoning sauce for a certain storage period It is to provide a jellyfish cold seasoning sauce composition according to the manufacturing method and manufacturing method for the non-sterile jellyfish cold seasoning sauce for browning prevention that can exhibit the best effect on the properties.

In order to achieve the object of the present invention, the method for producing brown sterilized jellyfish cold seasoning sauce composition for preventing browning according to the first embodiment of the present invention, 5.0 to 15.0% by weight of the mustard powder, 0.1 to 1.0% by weight of turmeric powder 15 to 30% by weight of purified water was added and then immersed for about 15 to 30 minutes at a constant temperature of 40 to 50 ° C, and then cooled, and then 1.0 to 3.0% by weight of garlic and 25.0 to 45.0% by weight of D-sorbitol solution. , 5.0-10.0 wt% seasoning, 3.0-6.0 wt% refined salt, 0.05-1.0 wt% xanthan gum, 0.1-1.0 wt% sodium carboxymethylcellulose (CMC), 0.1-1.0 wt% sodium L-glutamate (MSG), inosinic acid 0.01 to 0.5% by weight sodium (IMP), 0.01 to 0.5% by weight sodium guanylate (GMP), 0.01 to 0.05% by weight stevioside, 0.001 to 0.01% by weight L-ascorbic acid (vitamin C), 0.5 to 2.0% by weight citric acid, 15.0 fermented vinegar It is characterized by the addition of 25.0% by weight, acidic sodium sulfite 0.0% by weight, alcohol 0.5-5.0% by weight.

In the method for preparing brown sterilized jellyfish cold seasoning sauce composition for preventing browning according to the second embodiment of the present invention, after mixing it with 5.0 to 15.0 wt% of mustard powder and 0.1 to 1.0 wt% of turmeric powder as main ingredients, 15 to 30 wt% of purified water After adding and immersing for about 15 to 30 minutes at a constant temperature of 40 to 50 ℃ and cooled, 1.0 to 3.0% by weight of garlic, 25.0 to 45.0% by weight of D-sorbitol solution, 5.0 to 10.0% by weight of seasoning solution, tablet salt 3.0-6.0 wt%, xanthan gum 0.05-1.0 wt%, sodium carboxymethylcellulose (CMC) 0.1-1.0 wt%, sodium L-glutamate (MSG) 0.1-1.0 wt%, sodium inosuccinate (IMP) 0.01-0.5 wt% , Sodium guanylate (GMP) 0.01 to 0.5% by weight, stevioside 0.01 to 0.05% by weight, L- ascorbic acid (vitamin C) 0.001 to 0.01% by weight, citric acid 0.5 to 2.0% by weight, fermented vinegar 15.0 to 25.0% by weight, acidic Sodium sulfite 0.001 It is characterized by aging by adding 5% by weight, 0.5 to 5.0% by weight alcohol.

In the method for preparing the brown sterilized jellyfish cold seasoning sauce composition for preventing browning according to the third embodiment of the present invention, after mixing it with 5.0 to 15.0 wt% of mustard powder and 0.1 to 1.0 wt% of turmeric powder as main ingredients, 15 to 30 wt% of purified water After adding and immersing for about 15 to 30 minutes at a constant temperature of 40 to 50 ℃ and cooled, 1.0 to 3.0% by weight of garlic, 25.0 to 45.0% by weight of D-sorbitol solution, 5.0 to 10.0% by weight of seasoning solution, tablet salt 3.0-6.0 wt%, xanthan gum 0.05-1.0 wt%, sodium carboxymethylcellulose (CMC) 0.1-1.0 wt%, sodium L-glutamate (MSG) 0.1-1.0 wt%, sodium inosuccinate (IMP) 0.01-0.5 wt% , Sodium guanylate (GMP) 0.01 to 0.5% by weight, stevioside 0.01 to 0.05% by weight, L- ascorbic acid (vitamin C) 0.001 to 0.01% by weight, citric acid 0.5 to 2.0% by weight, fermented vinegar 15.0 to 25.0% by weight, acidic Sodium sulfite 0.003 It is characterized by aging by adding 0.5% to 5.0% by weight of alcohol, alcohol.

Browning prevention non-sterile jellyfish cold seasoning sauce composition according to the present invention has a constant and lasting taste, containing a mixture of D-sorbitol liquid, fermented vinegar, citric acid, L-ascorbic acid (vitamin C), acidic sodium sulfite, By suppressing browning, which is one of the deterioration of pasty non-pasteurized jellyfish cold seasoning sauce products, it is possible to suppress the rejection of consumers by achieving high quality.

Hereinafter, the present invention will be described.

Method for producing a jellyfish cold seasoning sauce composition according to the present invention is as follows.

First, prepare mustard powder with mustard taste and aroma, which is unique to jellyfish cold seasoning sauce, turmeric powder used as a natural colorant to give yellow color unique to seasoning sauce, and garlic to improve the preservation of the final seasoning composition. Step S1).

Next, the purified water was prepared and heated to 40 to 50 ℃ and then the mustard and turmeric powder is added and stirred for 15 to 30 minutes (step S2), after the stirring is finished, the heated purified water is 15 to 35 ℃ (Step S3).

Next, the garlic is poured into purified water at 80 to 95 ° C., and then blended for 10 to 20 seconds (S4). After the completion of the blending, the garlic is dehydrated and chopped to 40 mesh (S5).

Next, a D-sorbitol solution, an organic acid, a seasoning solution and an acidic sodium sulfite are prepared (S6).

Next, in the purified water prepared in step S3, the garlic chopped in step S5, the D-sorbitol solution prepared in step S6, the organic acid, the seasoning liquid, and the acidic sodium sulfite are added and stirred (S7).

Next, a step of preparing a mixture by mixing xanthan gum, CMC, refined salt, MSG, IMP, GMP, vitamin C and sweetener (S8),

Next, the spirit and the mixture prepared in step S8 is added to the composition prepared in step S7 and stirred again to complete the jellyfish cold seasoning sauce composition (S9).

In step S6, food additives approved by the KFDA may be further added.

The jellyfish cold seasoning sauce composition is 15 to 30% by weight of purified water, 5.0 to 15.0% by weight of mustard powder, 0.1 to 1.0% by weight of turmeric powder, 1.0 to 3.0% by weight garlic, 0.5 to 5.0% by weight alcohol And the fluctuations in the content of acidic sodium sulfite may fluctuate.

The organic acid is preferably fermented vinegar, citric acid, malic acid, fumaric acid, tartaric acid and the like. Using such an organic acid is used to prevent browning by adjusting the pH of the composition to 2.0 to 4.0. In order to prevent such browning, not only the organic acid but also D-sorbitol liquid, L-ascorbic acid, acidic sodium sulfite, and alcohol are used as vitamin C.

The sweetener is preferably selected from steobiside or sucralose.

The browning prevention non-sterile jellyfish cold seasoning sauce composition prepared according to the above method is described in comparison with the comparative embodiment composition as follows.

Comparison

After mixing 5.0-15.0 wt% of mustard powder, which is the main material, and 0.1-1.0 wt% of turmeric powder, 15 to 30 wt% of purified water was added thereto, followed by cooling for about 15 to 30 minutes at a constant temperature of 40 to 50 ° C, and then cooling. To this mixture, garlic 1.0 to 3.0% by weight, starch syrup 25.0 to 45.0% by weight, seasoning liquid 5.0 to 10.0% by weight, refined salt 3.0 to 6.0% by weight, xanthan gum 0.05 to 1.0% by weight, sodium carboxymethylcellulose (CMC) 0.1 to 1.0 Weight%, Sodium L-Glutamate (MSG) 0.1-1.0 wt%, Sodium Inosinoate (IMP) 0.01-0.5 wt%, Sodium Guanylate (GMP) 0.01-0.5 wt%, Stevioside 0.01-0.05 wt%, L-ascorbic acid (Vitamin C) 0.001 to 0.01% by weight, 0.5 to 2.0% by weight citric acid, 15.0 to 25.0% by weight of fermented vinegar, 0.0% by weight of sodium acid sulfite, 0.5 to 5.0% by weight of alcohol after aging, 930g polyethylene terephthalate ( PET materials The package was sealed and stored at 4 ° C., 25 ° C. and 40 ° C., respectively.

Example 1

After mixing in 5.0-15.0 wt% of mustard powder, 0.1-1.0 wt% of turmeric powder, which is the main material, and adding 15-30 wt% of purified water, and immersing for about 15-30 minutes at a constant temperature of 40-50 ° C, and then cooling. 1.0 to 3.0% by weight of garlic, 25.0 to 45.0% by weight of D-sorbitol solution, 5.0 to 10.0% by weight of seasoning solution, 3.0 to 6.0% by weight of refined salt, 0.05 to 1.0% by weight of xanthan gum, and 0.1% of sodium carboxymethylcellulose (CMC) To 1.0% by weight, L-sodium glutamate (MSG) 0.1 to 1.0% by weight, sodium inosinate (IMP) 0.01 to 0.5% by weight, sodium guanylate (GMP) 0.01 to 0.5% by weight, stevioside 0.01 to 0.05% by weight, L- Ascorbic acid (vitamin C) 0.001 to 0.01% by weight, citric acid 0.5 to 2.0% by weight, fermented vinegar 15.0 to 25.0% by weight, aged by adding 0.0% by weight sodium sulfite, 0.5 to 5.0% by weight alcohol, 930g polyethylene tele Phthalate (PET) Ash The sealed packages were stored using the same conditions as in the comparison.

Example 2

It is mixed with 5.0-15.0 wt% of mustard powder, 0.1-1.0 wt% of turmeric powder, which is the main material, and 15-30 wt% of purified water is added thereto, followed by cooling for about 15-30 minutes at a constant temperature of 40-50 ° C. 1.0 to 3.0% by weight of garlic, 25.0 to 45.0% by weight of D-sorbitol solution, 5.0 to 10.0% by weight of seasoning solution, 3.0 to 6.0% by weight of refined salt, 0.05 to 1.0% by weight of xanthan gum, and 0.1% of sodium carboxymethylcellulose (CMC). To 1.0% by weight, L-sodium glutamate (MSG) 0.1 to 1.0% by weight, sodium inosinate (IMP) 0.01 to 0.5% by weight, sodium guanylate (GMP) 0.01 to 0.5% by weight, stevioside 0.01 to 0.05% by weight, L- Ascorbic acid (vitamin C) 0.001 to 0.01% by weight, 0.5 to 2.0% by weight citric acid, 15.0 to 25.0% by weight fermented vinegar, 0.0015% by weight of acidic sodium sulfite, 0.5 to 5.0% by weight of alcohol after aging, 930g polyethylene tele Sealed packaging using phthalate (PET) material was stored under the same conditions as the comparison.

Example 3

It is mixed with 5.0-15.0 wt% of mustard powder, 0.1-1.0 wt% of turmeric powder, which is the main material, and 15-30 wt% of purified water is added thereto, followed by cooling for about 15-30 minutes at a constant temperature of 40-50 ° C. 1.0 to 3.0% by weight of garlic, 25.0 to 45.0% by weight of D-sorbitol solution, 5.0 to 10.0% by weight of seasoning solution, 3.0 to 6.0% by weight of refined salt, 0.05 to 1.0% by weight of xanthan gum, and 0.1% of sodium carboxymethylcellulose (CMC). To 1.0% by weight, L-sodium glutamate (MSG) 0.1 to 1.0% by weight, sodium inosinate (IMP) 0.01 to 0.5% by weight, sodium guanylate (GMP) 0.01 to 0.5% by weight, stevioside 0.01 to 0.05% by weight, L- Ascorbic acid (vitamin C) 0.001 to 0.01% by weight, citric acid 0.5 to 2.0% by weight, fermented vinegar 15.0 to 25.0% by weight, aged by adding acidic sodium sulfite 0.003% by weight, alcohol 0.5-5.0% by weight, 930g polyethylene tele Sealed packaging using phthalate (PET) material was stored under the same conditions as the comparison.

Table 1 shows the difference in composition ratio between the comparative object described above and Examples 1 to 3.

Browning Prevention Paste Non-sterilized Jellyfish Cold Seasoning Sauce Composition division Ingredient differences weight% Comparison corn syrup 25.0-45.0 Example 1 D-sorbitol solution 25.0-45.0, Example 2 D-sorbitol solution, acid sodium sulfite 25.0-45.0, 0.0015 Example 3 D-sorbitol solution, acid sodium sulfite 25.0-45, 0.003

Differences between the comparative objects and the examples, but the syrup was used as a sugar in the comparative example, in the examples used D-sorbitol liquid which is a reducing agent of glucose, and in Examples 2 and 3 the ratio of the acidic sodium sulfite Otherwise added.

Sensory test results for jellyfish cold seasoning sauce according to Comparative Examples 1 to 3 according to the present invention are shown in Table 2. Table 2 shows the sensory evaluation results by storage temperature and period.

In the sensory test, 30 employees were randomly selected from the employees of the applicant of the present invention, and after the preliminary training, the test characteristics of the sample were developed, the definition of each characteristic was determined, and the method of measuring the characteristics was determined. The sample contained 20 g in a glass with a small number of three digits and presented with a distilled water and spit so that it could be immersed between the evaluations of all samples, and the test personnel felt each characteristic on the sensory evaluation table using a 5-point scale. Intensity was indicated. A five-point scale test was performed, with five representing very good, three representing moderate, and one representing very poor.

As a result of sensory test on the paste non-sterile jellyfish cold seasoning sauce to prevent browning phenomenon, the browning phenomenon according to the storage temperature and period of time, at 4 ℃ storage temperature, Examples 1 to 3 according to the present invention It was confirmed by sensory examination that 90 days did not affect the quality in flavor, color (browning), and overall preference.

However, the 25 ℃ storage temperature began to affect the quality from 60 days, 45 ℃ storage temperature began to affect the quality from 60 days, the higher the temperature was found to be worse quality.

From the above results, it was confirmed that the present invention had no browning phenomenon at room temperature of 25 ° C. and did not affect the sensory quality in flavor, color (browning), and overall preference.

More specifically, when the storage temperature is 4 ℃, Comparative Example, Example 1, Example 2 and Example 3 did not show any difference in flavor, color (browning), overall preference, Example 2 at room temperature of 25 ℃ And Example 3, Example 1, and Comparative Examples were evaluated, and at a high temperature of 40 ° C., they were lower than refrigerated (4 ° C.) and room temperature (25 ° C.).

Therefore, the composition prepared by the method of preparing the browning-proof non-sterilized jellyfish cold seasoning sauce composition according to the present invention is generally 25.0-45.0% of D-sorbitol solution at room temperature of 25 ° C, in consideration of being stored or distributed at room temperature. Example 3 containing 0.003% of acidic sodium sulfite was the best evaluated as compared to the comparative example without affecting the sensory quality.

In addition, the paste (non-sterile jellyfish cold seasoning sauce) to prevent the browning phenomenon prepared by the composition ratio and the manufacturing method according to the present invention is sealed packaging using a 930g polyethylene terephthalate (PET) material and stored at room temperature ( Considering the distribution, the measurement results of color change by period at 25 ° C are shown in Table 3. The color change was measured by using a chromameter (KONICA MINOLTA CHROMA METER, JAPAN) colorimeter (L), redness (a) and yellowness (b).

Change of Chromaticity during Storage (25 ° C) of Jellyfish Cold Seasoning Sauce Composition Storage temperature
(℃)
Composition
Sensory test items
Storage period (days) Early 15 30 60 90




25






Comparison
L 54.52 52.36 50.86 47.16 44.23 a 2.38 2.32 1.28 2.06 2.03 b 27.39 27.38 27.40 27.43 28.41
Example 1
L 54.60 53.70 52.58 50.83 48.49 a 2.36 2.02 2.37 2.23 2.19 b 27.84 29.14 28.26 28.35 28.72
Example 2
L 55.05 54.73 53.97 52.42 50.39 a 1.95 0.66 1.02 0.86 0.75 b 28.21 29.91 29.27 29.42 29.47
Example 3
L 55.01 54.86 54.64 53.55 52.53 a 2.22 0.46 0.81 0.79 0.76 b 28.23 30.53 23.39 29.54 29.55

As a result of measuring the color change of jellyfish cold seasoning sauce at room temperature of 25 ℃, the contrast, redness, and yellowness began to decrease from the 15th day, and almost no original color was maintained on the 15th day of storage. On the other hand, in Example 1 treated with D-sorbitol solution instead of starch syrup was maintained similar to the original color until 15 days of storage, it can be seen that there is a browning inhibitory effect than jelly jelly cold seasoning sauce using starch syrup.

In addition, in Example 2, in which D-sorbitol solution was treated with 0.0015% of acidic sodium sulfite, the contrast was maintained to be similar to the original color until 30 days of storage, and browning tended to gradually increase from 60 days of storage. It was found that the browning inhibitory effect was superior to Example 1 treated with D-sorbitol solution.

In Example 3, in which D-sorbitol solution was treated with 0.003% of acidic sodium sulfite, the contrast was maintained to be similar to the original color until 60 days of storage, and browning tended to gradually increase from 90 days of storage. It was found that the browning inhibitory effect was the best than Example 2 treated with 0.0015% sodium sulfate, it was determined that the browning inhibitory effect of about 75 days compared to the comparative example.

The addition of more than 0.003% of acidic sodium sulfite is expected to have a browning inhibitory effect, but it was not tested by adding more than 0.003% of the formulation to the food additives.

As described above, the browning prevention non-sterile jellyfish cold seasoning sauce composition according to the present invention has a constant and continuous taste, a mixture of D-sorbitol liquid, fermented vinegar, citric acid, L- ascorbic acid (vitamin C), acidic sodium sulfite Including, it is possible to suppress the browning phenomenon, which is one of the deterioration of the conventional paste-type non-sterilized jellyfish cold seasoning sauce products to achieve high quality to eliminate the rejection of consumers.

On the other hand, it is apparent to those skilled in the art that the composition according to the present invention can be used for a variety of foods other than non-sterile jellyfish cold seasoning sauce, namely, products such as red pepper paste, salted fish, sauce, etc., in which protein and sugar (carbohydrate) are the main ingredients. It is a fact, and it should be understood that such use also falls within the scope of the present invention.

Claims (8)

First, preparing a mustard powder having a mustard taste and aroma unique to the jellyfish cold seasoning sauce, turmeric powder used as a natural colorant to give a yellow color unique to the seasoning sauce, and garlic to improve the preservation of the final seasoning composition (S1) and,
Next, preparing purified water and heating to 40 to 50 ℃ and then the mustard and turmeric powder is added to perform a stirring for 15 to 30 minutes (S2) and
After the stirring is finished to cool the heated purified water to 15 to 35 ℃ (S3),
Next, the garlic was poured into purified water at 80 to 95 ℃ for 10 to 20 seconds to be blended (S4),
After the completion of the blanching step to dehydrate the garlic and then chopped to 40 mesh (S5) and
Next, preparing a D-sorbitol liquid, an organic acid, a seasoning liquid and an acidic sodium sulfite (S6),
Next, in step S3, to the purified water prepared in step S3, the garlic chopped in step S5, the D-sorbitol solution prepared in step S6, an organic acid, a seasoning solution, and an acidic sodium sulfite are added and stirred (S7),
Next, xanthan gum, sodium carboxymethylcellulose (CMC), purified salt, L- glutamate sodium (MSG), sodium inosinate (IMP), sodium guanylate (GMP), vitamin C and sweeteners to prepare a mixture (S8) )Wow,
Next, the ethanol and the mixture prepared in step S8 to the composition prepared in step S7 and stirred again to complete the jellyfish cold seasoning sauce composition (S9) characterized in that the browning prevention non-sterile jellyfish cold seasoning sauce Method for preparing the composition. The method of claim 1, wherein the organic acid is at least one selected from fermented vinegar, citric acid, malic acid, fumaric acid and tartaric acid, the sweetener is steobiside or sucralose, the vitamin C is characterized in that L- ascorbic acid , Browning prevention non-sterile jellyfish cold seasoning sauce composition manufacturing method. According to claim 2, wherein the composition is 5.0 to 15.0% by weight of mustard powder, 0.1 to 1.0% by weight of turmeric powder, 15 to 30% by weight of purified water, 1.0 to 3.0% by weight of garlic, 25.0 to 45.0% by weight of D-sorbitol solution, seasoning liquid 5.0-10.0 wt%, 3.0-6.0 wt% refined salt, 0.05-1.0 wt% xanthan gum, 0.1-1.0 wt% sodium carboxymethylcellulose (CMC), 0.1-1.0 wt% sodium L-glutamate (MSG), sodium inosine ( IMP) 0.01 to 0.5 wt%, sodium guanylate (GMP) 0.01 to 0.5 wt%, stevioside 0.01 to 0.05 wt%, L-ascorbic acid (vitamin C) 0.001 to 0.01 wt%, citric acid 0.5 to 2.0 wt%, fermented vinegar 15.0 to 25.0% by weight, 0.5 to 5.0% by weight alcohol, characterized in that the browning prevention non-sterilized jellyfish cold seasoning sauce composition manufacturing method. According to claim 2, wherein the composition is mustard powder 5.0 to 15.0% by weight, turmeric powder 0.1 to 1.0% by weight, purified water 15 to 30% by weight, garlic 1.0 to 3.0% by weight, D- sorbitol solution 25.0 to 45.0% by weight, seasoning liquid 5.0-10.0 wt%, 3.0-6.0 wt% refined salt, 0.05-1.0 wt% xanthan gum, 0.1-1.0 wt% sodium carboxymethylcellulose (CMC), 0.1-1.0 wt% sodium L-glutamate (MSG), sodium inosine ( IMP) 0.01 to 0.5 wt%, sodium guanylate (GMP) 0.01 to 0.5 wt%, stevioside 0.01 to 0.05 wt%, L-ascorbic acid (vitamin C) 0.001 to 0.01 wt%, citric acid 0.5 to 2.0 wt%, fermented vinegar 15.0 to 25.0% by weight, 0.0015% by weight of acidic sodium sulfite, 0.5 to 5.0% by weight alcohol, browning prevention non-sterilized jellyfish cold seasoning sauce composition manufacturing method. According to claim 2, wherein the composition is mustard powder 5.0 to 15.0% by weight, turmeric powder 0.1 to 1.0% by weight, purified water 15 to 30% by weight, garlic 1.0 to 3.0% by weight, D- sorbitol solution 25.0 to 45.0% by weight, seasoning liquid 5.0-10.0 wt%, 3.0-6.0 wt% refined salt, 0.05-1.0 wt% xanthan gum, 0.1-1.0 wt% sodium carboxymethylcellulose (CMC), 0.1-1.0 wt% sodium L-glutamate (MSG), sodium inosine ( IMP) 0.01 to 0.5 wt%, sodium guanylate (GMP) 0.01 to 0.5 wt%, stevioside 0.01 to 0.05 wt%, L-ascorbic acid (vitamin C) 0.001 to 0.01 wt%, citric acid 0.5 to 2.0 wt%, fermented vinegar 15.0 to 25.0 wt%, acidic sodium sulfite, 0.003 wt%, alcohol 0.5 to 5.0 wt%, browning prevention non-sterilized jellyfish cold seasoning sauce composition manufacturing method. Mustard powder 5.0 to 15.0% by weight, turmeric powder 0.1 to 1.0% by weight, and then purified water 15 to 30% by weight, immersed for 15 to 30 minutes at a constant temperature of 40 to 50 ℃ and then cooled, garlic 1.0 to 3.0 Wt%, D-sorbitol solution 25.0 to 45.0 wt%, seasoning solution 5.0 to 10.0 wt%, refined salt 3.0 to 6.0 wt%, xanthan gum 0.05 to 1.0 wt%, carboxymethylcellulose sodium (CMC) 0.1 to 1.0 wt%, L- Sodium Glutamate (MSG) 0.1-1.0 wt%, Sodium Inosinate (IMP) 0.01-0.5 wt%, Sodium Guanylate (GMP) 0.01-0.5 wt%, Stevioside 0.01-0.05 wt%, L-ascorbic acid (vitamin C) 0.001 To 0.01% by weight, 0.5 to 2.0% by weight citric acid, 15.0 to 25.0% by weight of fermented vinegar, 0.5 to 5.0% by weight of alcohol by aging, non-sterile jellyfish cold seasoning sauce composition for browning prevention. Mustard powder 5.0 to 15.0% by weight, turmeric powder 0.1 to 1.0% by weight, and then purified water 15 to 30% by weight, immersed for 15 to 30 minutes at a constant temperature of 40 to 50 ℃ and then cooled, garlic 1.0 to 3.0 Wt%, D-sorbitol solution 25.0 to 45.0 wt%, seasoning solution 5.0 to 10.0 wt%, refined salt 3.0 to 6.0 wt%, xanthan gum 0.05 to 1.0 wt%, carboxymethylcellulose sodium (CMC) 0.1 to 1.0 wt%, L- Sodium Glutamate (MSG) 0.1-1.0 wt%, Sodium Inosinate (IMP) 0.01-0.5 wt%, Sodium Guanylate (GMP) 0.01-0.5 wt%, Stevioside 0.01-0.05 wt%, L-ascorbic acid (vitamin C) 0.001 To 0.01% by weight, citric acid 0.5 to 2.0% by weight, fermented vinegar 15.0 to 25.0% by weight, sodium sulphite acidic 0.0015% by weight, alcohol 0.5 to 5.0% by weight, characterized in that the anti-browning non-sterile jellyfish cold vegetableConcept source composition. Mustard powder 5.0 to 15.0% by weight, turmeric powder 0.1 to 1.0% by weight, and then purified water 15 to 30% by weight, immersed for 15 to 30 minutes at a constant temperature of 40 to 50 ℃ and then cooled, garlic 1.0 to 3.0 Wt%, D-sorbitol solution 25.0 to 45.0 wt%, seasoning solution 5.0 to 10.0 wt%, refined salt 3.0 to 6.0 wt%, xanthan gum 0.05 to 1.0 wt%, carboxymethylcellulose sodium (CMC) 0.1 to 1.0 wt%, L- Sodium Glutamate (MSG) 0.1-1.0 wt%, Sodium Inosinate (IMP) 0.01-0.5 wt%, Sodium Guanylate (GMP) 0.01-0.5 wt%, Stevioside 0.01-0.05 wt%, L-ascorbic acid (vitamin C) 0.001 To 0.01% by weight, citric acid 0.5 to 2.0% by weight, fermented vinegar 15.0 to 25.0% by weight, acidic sodium sulfite, 0.003% by weight, alcohol 0.5 to 5.0% by weight of the non-sterilized jellyfish cold green amount Pigment composition.