KR101330451B1 - A method for preparing the salted Alaska pollack roe using by Hizikia fusifirmia oil - Google Patents

Abstract

The present invention relates to a manufacturing method for producing cod roe using 톳 essential oil, and more specifically, the cod roe produced by the process of the present invention using 톳 essential oil as a natural antimicrobial substance, microorganisms, yeast, Lactobacillus, pH, VBN and TBA results in excellent storage and storage to prevent waste of food resources due to deterioration, reduce production cost of products, and improve the hygienic quality of products. Can be prepared.

Description

A A method for preparing the salted Alaska pollack roe using by Hizikia fusifirmia oil}

The present invention relates to a method for producing cod roe excellent in quality improvement and shelf life by using essential oils as natural antimicrobial substances.

[1] Kim, Sang Moo, Conservation effect of low salt cod roe by food additives, Korean Journal of Food Science and Nutrition, 25 (6) , pp.937-943, 1996

[Document 2] Woo Wonsik. 2005. Natural Products Chemistry Research Act. Seoul National University Press. 167-235.

[Reference 3] Choi, Han-Gil et al., Marine Plants and Oriental Medicine, Academic Information, pp.18, 175-176, 2004

Salted seafood is a traditional Korean fermented fish food that suppresses the growth of decayed bacteria by salting fish and shellfish and decomposes meat by the enzyme action of autodigestive enzyme or microorganism.The manufacturing process is simple and no special manufacturing equipment is needed. The product has a unique umami, and has been used a lot as a seasoning material for side dishes and squid from ancient times until now. (Preservation effect of low salted cod roe with food additives, food additives, Korean Journal of Food Science and Nutrition, 25 (6) , pp.937-943, 1996).

In recent years, as consumption of health-oriented foods has increased, the fermented product has been widely used in the form of seasoned salted fish which has a much lower salt content. However, such seasoned salted salted fish is one of the biggest problems It is shortening of storage stability of salted fish. To this end, researches to extend the shelf life of low salted salted fish have been widely conducted, but there are no clear solutions yet.

Plant essential oils are volatile fragrances obtained by distilling or compressing certain plants and are mixtures of chemicals synthesized for defense mechanisms, signaling and secondary metabolism in plants, animals and microorganisms (Woo Won Sik. 2005. Natural Products Chemistry Research Method) Seoul National University Press, 167-235)

In particular, the sea weed fusiforme (Hizikia fusifirmia) is a sea horse with brown algae. It is a perennial seaweed that lives in the lower intertidal zone and has only a meteor generation. It tastes good and is used for food. It contains abundant calcium and iron, and it is called 'namulmul' in Masan, Jinhae, Changwon, and Geoje. In the Jeju area, it was called 'tol' and was used as a food for wangbap when the barley hill existed. Similar to deer tail, it is also called 'Nomichae (鹿 尾 菜)'. In the lower intertidal zone, it forms a large colony in a gentle reef area or a modestly covered area with small waves. It has fibrous roots and the stem is conical. Leaves are spatula, visible only at the bottom, fleshy, small, and serrated at the edges. Perennial algae reproductive and nutrient breeding with only the sexual generation. Reproductive organs are formed in April-May, and only the basal leaves are lost. This plant contains a lot of inorganic salts such as calcium, iodine, iron, etc. It prevents vascular hardening, and when it is eaten commercially, teeth are healthy, hair is moisturized, and in the case of pregnant women, the fetus bones are strengthened. One of the favorite foods, especially Japanese people eat well. Containing fiber is also good for constipation, mucous substances increase the digestive movement of the intestines. Although it was dependent on natural seedlings, it has recently tried to transplant cultures by harvesting wild products from the south coast of Korea, because the farming method by spores is still not developed. In Korea, it grows from south of Jumunjin to Jangsan Cape on the west coast and grows well on the south coast and Jeju. It is cooked with rice, radish, salad and cold soup. It is the lightest and most delicious in spring to early summer. ([Source] 톳 [Sea weed fusiforme] Naver Encyclopedia, www.naver.com ), Its general ingredients are known to contain lipids, proteins, fiber, sugars, pollen, etc. Academic Information, pp.64-65, 2004).

Accordingly, the inventors of the present invention is a natural antibacterial substance that is expected to inhibit the growth of the causative agent of spoiled spoiled salt during the study on how to improve the taste and quality of salted salted cod roe produced on the market More microbial, pH, amino nitrogen, VBN, and TBA measurements result in greater shelf life, reducing the amount of returns and wastes resulting from alteration, not only saving food resources, but also reducing product production costs There is an advantage of improving the production method of cod roe using 톳 essential oil was completed in the present invention.

In accordance with the above object, the present invention provides a manufacturing method for producing cod roe excellent in quality improvement and shelf life by using essential oils as natural antibacterial substances.

Specifically, the present invention comprises the first step of screening and selection to collect and wash water from pollack pollack; A second step of removing water from the first step and immersing in pickles to salt for 1 to 4 days, preferably 1 to 3 days; A third step of removing impurities and water from the salted egg of the second step; A fourth step of applying a dry seasoning to the seasoned cod roe and the seasoned cod roe added to the seasoned cod roe; Using the 톳 essential oil of the present invention from the manufacturing process characterized in that it comprises a fifth step of applying a water spice to the dried seasoned cod roe, can be obtained cod roe added with 톳 essential oil with excellent quality and shelf life. .

The pickles used in the present invention are 1 to 20 parts by weight of salt, 1 to 10 parts by weight of sugar, 1 to 10 parts by weight of water, and 0.01 to 5 parts by weight of sake, preferably 75 to 85, relative to 100 parts by weight of egg. It is characterized by comprising 1 to 15 parts by weight of salt, 1 to 10 parts by weight of sugar, 1 to 10 parts by weight of water, and 0.01 to 5 parts by weight of sake.

Dried seasoning used in the present invention is 1 to 10 parts by weight of red pepper powder, 0.01 to 5 parts by weight of sugar, and 0.01 to 10 parts by weight of essential oil, preferably 75 to 85 parts by weight of red pepper powder, relative to 100 parts by weight of egg. 5 parts by weight, 0.1 to 3 parts by weight of sugar and 0.1 to 6 parts by weight of essential oils, characterized in that the composition.

Water seasoning used in the present invention is 1 to 7 parts by weight of red pepper powder, 0.01 to 5 parts by weight, 1 to 10 parts by weight of garlic, 1 to 10 parts by weight of starch syrup, 1 to 15 parts by weight of water, preferably 100 parts by weight of egg It is characterized in that it is composed of 1 to 5 parts by weight of red pepper powder, 0.1 to 3 parts by weight of miwon, 2 to 7 parts by weight of garlic, 2 to 7 parts by weight of starch syrup and 1 to 10 parts by weight of water. .

톳 Essential oils as defined herein are cut by drying and grinding domestic or imported 톳, preferably domestic 톳, more preferably Hizikia fusifirmia, and from about 1 to 200 times the total weight of the sample (w / w). ), Preferably water containing 10 to 100 times (w / w) purified water, alcohol, lower alcohols having 1 to 4 carbon atoms, or a mixed solvent thereof, preferably water or a mixed solvent of water and ethanol, more preferably Preferably, water or 50-99% water and ethanol mixed solvent are added for 10 minutes to 7 days, preferably 20 minutes to 2 hours, 0 ° C to 150 ° C, preferably 10 ° C to 100 ° C, more preferably Extraction method of cold sedimentation, hot water extraction, ultrasonic extraction, reflux cooling extraction, etc. at 20 ° C. to 90 ° C., preferably, a first step of obtaining an extract by performing an ultrasonic extraction method; The crude oil extracted from the oil of the present invention can be obtained through the second step of manufacturing the filtered extract and drying the filtrate under reduced pressure.

Hereinafter, the manufacturing method of the cod roe of the present invention will be described in detail.

Performing a selection and selection process of picking and washing the flag from the roasted seafood in the North Pacific or the East Sea in the first step;

Removing water from the first step of the egg in the second step and immersing in pickles to immerse for 1 to 4 days, preferably 1 to 3 days;

In the third step, the egg that has been treated in the process of the second step may include removing impurities and moisture;

Applying seasoning to the seasoned cod roe and dried seasoned cod roe in a fourth step;

From the manufacturing process comprising the fifth step of applying the water seasoning to the dried seasoned cod roe in the fifth step using the 톳 essential oil of the present invention can be produced excellent cod roe.

In another aspect, the present invention provides a spicy cod roe added 톳 essential oils excellent in quality and storage properties obtained by the manufacturing method.

Cod roe prepared by the above manufacturing process is excellent in microbial, yeast, lactic acid bacteria, pH, VBN and TBA measurement results, superior quality and shelf life than commercially available cod roe to prevent waste of food resources due to deterioration. In addition to reducing costs, we have confirmed the benefits of product quality improvement.

The present invention is a microbial, yeast, lactic acid bacteria, pH, VBN and TBA measurement results, quality and shelf life superior to the cod roe produced by the process of the present invention using a natural antibacterial substance 톳 essential oil, finally deteriorated It not only prevents waste of food resources, reduces the production cost of the product, but also contributes to improving the food value because it has the advantage of improving the quality of the product.

Hereinafter, the present invention will be described in detail with reference to Examples and Experimental Examples.

However, the following examples and experimental examples are illustrative of the present invention, and the content of the present invention is not limited by the following examples and experimental examples.

Reference Example  1. Preparation of sample

The cod roe was harvested from frozen pollock caught in Sokcho and used as salt (sun salt, Gangneung-si Suhyup), sugar (white sugar, CJ), cheongju (baekhwa restoring, Lotte liquor), Miwon (flavorful beauty, clean water), Starch syrup (old starch syrup, Ottogi), garlic (Gangneung-si, Hanaro Mart), tap water (Gangneung-si), and red pepper powder (Haechan deul pepper, CJ) were used.

Reference Example  2. oil refinery manufacturing

H Hizikia fusifirmia was used as a refined oil in Gangneung-si, and was added to 1,000 g of 95% ethanol in powdered sorghum (200 g dry weight) with an ultrasonic extractor (Power Mega21R) for 30 minutes at 30 ℃. After performing sonication, the resultant was filtered under reduced pressure to obtain an ethanol extract, which was then used in an experiment while removing the solvent at 40 ° C. with a rotary evaporator (Heating Bath B-490) and storing it at −40 ° C. or lower.

Example  1. Cod roe manufacture

1-1. Oil refinery To  Added cod roe

Frozen frozen egg of Reference Example 1 was washed by thawing at room temperature for about 2 days. The washed cod roe was salted for 48 hours with salt of 10% (weight), sugar 4% (weight), water 40% (weight), and 0.5% (weight) of sake. After washing and sorting the pickled cod roe, drain the water for 3 hours in the rice tray, and add 3% (weight) of pepper powder, 0.7% (weight) of sugar, 1% (weight) of the above-mentioned essential oil with different concentrations. % (Weight) was added to dry seasoning. Finally, add 2% (weight) of red pepper powder, 0.15% (weight) of garlic, 5% (weight) of garlic, 4.5% (weight) of starch syrup, and 6.5% (weight) of water. Prepared and stored in a sterile pack and stored at 25 ℃ was used in the following experiments (hereinafter referred to as 톳 essential oil 1% and 3%, respectively).

1-2. Solvin acid  Preparation of Comparative Cod roe

1-1 except for adding sorbinic acid (S1626-250G, SIGMA), which is used as a food preservative, in place of 1% and 3% (% by weight), respectively, in place of the essential oil in step 1-1. A comparative cod roe added with sorbic acid was prepared using the same method as the cod roe manufacturing process (hereinafter, referred to as “solvinic acid 1% and 3%”, respectively).

1-3. Grapeseed oil  Preparation of Comparative Cod roe

In the process of 1-1, except for adding 1% and 3% (wt%) of grapeseed oil (OTTOGI), which is used as a food preservative in the market, instead of essential oil, A comparative cod roe with grapeseed oil was prepared using the same method (hereinafter, referred to as grapeseed oil 1% and 3%, respectively).

1-4. Trehalose  Preparation of Comparative Cod roe

Except for replacing 1% and 3% (wt%) of trehalose (Trehalose, product number PREHA, HAYASHYBARA), which is used as a food preservative in the market, instead of the essential oil in 1-1 above, A comparative cod roe with trehalose was prepared using the same method as the -1 cod roe manufacturing process (hereinafter, referred to as Trehalose 1% and 3%, respectively).

Experimental Example  1. The number of microorganisms of cod roe with essential oil pH  Measure

1-1. Number of microorganisms

The number of microorganisms was measured as described below for 3, 6, 9, and 12 days storage at 25 (± 5) ° C for the cod roe prepared in Example.

The total number of microorganisms in the broth was 3M Aerobic Count Plate film (55144-1000) and the number of lactic acid bacteria was BCP-supplemented agar medium (DIFCO (E-MB31)).

As a result of the experiment, the total bacterial count according to the ripening period of high-quality cod roe using 젓 essential oil is shown in Table 1. 초기 The initial total bacterial count of essential cod roe was not significantly different from that of normal cod roe, but compared to the common cod roe whose total number of bacteria increased sharply from day 3 to 9 There was no significant difference compared to the number of bacteria.

During storage (25 ± 0.5 ℃) 변화 Total bacterial count changes of cod roe with essential oils (Unit: CFU / g) sample Storage period (days) 0 3 6 9 Control 7.1 x 10 ⁵ 1.1 × 10 ⁷ 1.9 × 10 ⁹ 2.2 x 10 ⁹ Solvate 1% 6.6 × 10 ⁵ 6.5 × 10 ⁵ 5.7 × 10 ⁵ 7.4 × 10 ⁸ Solvate 3% 6.4 × 10 ⁵ 4.6 × 10 ⁵ 4.7 × 10 ⁵ 5.3 × 10 ⁸ 1% grape seed oil 6.8 × 10 ⁵ 5.9 × 10 ⁵ 5.2 × 10 ⁸ 7.9 × 10 ⁶ 3% grape seed oil 8.5 × 10 ⁵ 3.8 × 10 ⁶ 9.6 × 10 ⁸ 1.6 × 10 ⁹ Trehalose 1% 5.8 × 10 ⁵ 5.2 × 10 ⁷ 3.6 × 10 ⁸ 1.1 × 10 ⁹ Trehalose 3% 4.8 × 10 ⁵ 1.2 × 10 ⁶ 4.2 × 10 ⁶ 1.2 × 10 ⁷ 톳 1% essential oil 4.6 × 10 ⁵ 4.7 × 10 ⁵ 4.3 × 10 ⁵ 4.9 × 10 ⁵ 톳 3% essential oil 5.7 × 10 ⁵ 3.1 × 10 ⁵ 9.4 × 10 ⁵ 3.6 × 10 ⁵

Lactobacillus  Measure

변화 Changes in the number of lactic acid bacteria according to ripening period of high-quality cod roe using essential oil are shown in Table 2. On the 6th day of storage, the number of lactic acid bacteria of the fermented cod roe with the essential oil was higher than that of the general cod roe, and on the ninth day of storage, it was about 10 times higher. The total number of bacteria was high in general cod roe, but based on the results of the relatively high lactic acid bacteria of cod roe, it was confirmed that addition of cod essence improved fermentation product quality index.

During storage (25 ± 0.5 ℃) 변화 Change in the number of lactic acid bacteria of cod roe with essential oil (unit: CFU / g) sample Storage period (days) 6 9 Control 3.4 × 10 ⁴ 5.7 × 10 ⁴ 톳 1% essential oil 3.1 × 10 ⁵ 1.0 × 10 ⁶ 톳 3% essential oil 7.8 × 10 ⁵ 5.1 × 10 ⁵

1-2. pH  Measure

For 3, 6, 9, 12 days storage at 25 (± 5) ℃ for the cod roe prepared in the above Example, pH measurement was homogenized by taking 10 g of sample and adding 20 mL of distilled water and then pH meter (Mettler Toledo, SevenEasy pH, switzerland).

As a result of the experiment, the pH change according to the ripening period of high-quality cod roe using 한 essential oil is shown in Table 3. The pH of the early cod roe was 4.7-6.1, which showed a significant difference between samples. General cod roe increased up to 12 days of storage, whereas cod roe with antioxidants and antimicrobial agents and cod roe with ointment showed no or decreased pH.

During storage (25 ± 0.5 ℃) pH Change of pH of cod roe with essential oil sample Storage period (days) 0 3 6 9 12 Control 6.0 ± 0.0 ^a 6.0 ± 0.0 ^c 6.0 ± 0.0 ^b 6.3 ± 0.1 ^a 6.1 ± 0.0 ^b Solvate 1% 5.2 ± 0.0 ^c 5.1 ± 0.0 ^f 5.0 ± 0.0 ^g 5.0 ± 0.0 ^h 5.0 ± 0.0 ^f Solvate 3% 4.7 ± 0.0 ^d 4.9 ± 0.0 ^g 4.9 ± 0.0 ^h 4.8 ± 0.0 ⁱ 4.7 ± 0.0 ^g 1% grape seed oil 6.0 ± 0.0 ^a 6.0 ± 0.0 ^d 5.8 ± 0.0 ^de 5.9 ± 0.0 ^d 6.2 ± 0.0 ^a 3% grape seed oil 6.0 ± 0.0 ^a 6.0 ± 0.0 ^c 6.1 ± 0.0 ^a 6.2 ± 0.0 ^b 6.2 ± 0.0 ^a Trehalose 1% 6.0 ± 0.0 ^a 5.9 ± 0.0 ^e 5.9 ± 0.0 ^c 6.0 ± 0.0 ^c 6.2 ± 0.0 ^a Trehalose 3% 6.1 ± 0.0 ^a 5.9 ± 0.0 ^e 5.8 ± 0.0 ^e 5.6 ± 0.0 ^g 5.5 ± 0.0 ^e 톳 1% essential oil 6.0 ± 0.1 ^a 6.1 ± 0.0 ^a 5.8 ± 0.0 ^d 5.8 ± 0.0 ^e 5.8 ± 0.0 ^c 톳 3% essential oil 6.0 ± 0.0 ^b 6.0 ± 0.0 ^b 5.7 ± 0.0 ^f 5.7 ± 0.0 ^f 5.8 ± 0.0 ^d Values are mean ± SD (n = 3).
^{a- i} Values with the same letter are not significantly different (p <0.05).

Experimental Example  2. Freshness ( VBN , Volatile base nitrogen) measurement

Freshness was measured as described below while storing the cod roe prepared in Example 1 at 25 (占 5) 占 폚 for 3, 6, 9, and 12 days.

Take 2 g of sample, add 16 mL of distilled water, add 2 mL of 20% TCA solution, grind well, leave for 10 minutes, filter, collect supernatant, and quantify volatile basic nitrogen by microdiffusion method using Conway unit.

변화 VBN changes according to aging period of high quality cod roe using essential oil are shown in Table 4. The initial VBN content was 19.3-23.6 mg% and the VBN content of cod roe, grapeseed oil, and trehalose cod roe was higher than that of cod roe. From the 3rd day of storage, VBN content was lower than that of solvate, grapeseed oil and Trehalose as well as general cod roe. As a result, it was confirmed that the addition of 톳 essential oil significantly suppressed the corruption of spicy cod roe, and is more effective than antioxidants and antibacterial agents such as sorbic acid, grape seed oil, Trehalose.

During storage (25 ± 0.5 ℃) V VBN , change of cod roe with essential oil (unit: mg%) sample Storage period (days) 0 3 6 9 12 Control 19.8 ± 1.3 ^c 44.8 ± 2.1 ^a 115.9 ± 18.7 ^a 156.9 ± 5.2 ^b 197.9 ± 2.0 ^b Solvate 1% 19.3 ± 0.0 ^c 44.9 ± 0.5 ^a 50.6 ± 0.9 ^de 52.1 ± 1.4 ^d 66.6 ± 1.6 ^e Solvate 3% 19.6 ± 1.1 ^c 42.1 ± 1.6 ^b 43.5 ± 1.6 ^de 50.5 ± 1.2 ^d 68.6 ± 0.6 ^e 1% grape seed oil 21.4 ± 1.0 ^bc 40.9 ± 1.1 ^b 54.6 ± 2.7 ^d 111.9 ± 0.9 ^c 198.7 ± 0.8 ^b 3% grape seed oil 21.8 ± 0.7 ^bc 29.2 ± 1.0 ^d 66.0 ± 4.6 ^c 155.6 ± 1.8 ^b 188.4 ± 8.0 ^c Trehalose 1% 22.8 ± 2.2 ^b 32.0 ± 0.3 ^c 88.6 ± 0.6 ^b 177.0 ± 4.7 ^a 220.4 ± 4.1 ^a Trehalose 3% 23.1 ± 0.3 ^b 31.8 ± 0.7 ^c 86.5 ± 1.6 ^b 113.9 ± 3.0 ^c 169.4 ± 5.4 ^d 톳 1% essential oil 22.5 ± 1.1 ^b 28.2 ± 0.7 ^d 40.2 ± 2.1 ^e 45.2 ± 1.1 ^e 47.7 ± 0.7 ^f 톳 3% essential oil 26.0 ± 2.1 ^a 28.1 ± 1.1 ^d 38.7 ± 2.6 ^e 49.2 ± 1.2 ^de 51.9 ± 1.4 ^f Values are mean ± SD (n = 3).
^{a- f} Values with the same letter are not significantly different (p <0.05).

Experimental Example 3. Measurement of Thiobarbituric acid (TBA)

The antioxidant activity of the cauliflower prepared in Example 1 was measured at 25 (占 5) 占 폚 for 3, 6, 9 and 12 days as follows.

20 g of the shredded cod roe was poured into 50 mL of 20% trichloroacetic acid in 2M phosphoric acid solution containing 2 M phosphoric acid cooled at 4 ° C for 1.5 minutes, and the resulting solution was used in a 100 mL constant volume flask . After filtrating 50 mL of this solution with a filter of WhaTBAn No. 1, the solution was turned for 10 minutes at 15000 ppm of a centrifuge (Micro Centrifuge; Mega 21R), and only 5 mL of the supernatant was filtered through a syringe, and then transferred to a test tube. 5 mL of thiobarbituric acid (TBA) was added thereto. The absorbed solution (Jasco, JP / V-550) was measured at 530 nm, and the absorbance measured was multiplied by 5.2.

변화 TBA changes according to the maturation period of high-quality cod roe with essential oil are shown in Table 5. Antioxidant effect of cod roe was not confirmed by the addition of essential oil until 9th day of storage. As a result, it was confirmed that the addition of 1% of essential oil inhibits the oxidation of cod roe.

During storage (25 ± 0.5 ℃) 변화 Change in TBA of cod roe with essential oil (Unit: OD) sample Storage period (days) 0 3 6 9 12 Control 0.1 ± 0.0 ^d 0.1 ± 0.0 ^cde 0.1 ± 0.0 ^bc 0.1 ± 0.0 ^d 0.6 ± 0.2 ^ab Solvate 1% 0.1 ± 0.0 ^bc 0.2 ± 0.0 ^b 0.3 ± 0.0 ^a 0.4 ± 0.0 ^a 0.5 ± 0.0 ^abc Solvate 3% 0.1 ± 0.0 ^b 0.1 ± 0.0 ^de 0.3 ± 0.0 ^a 0.4 ± 0.0 ^a 0.5 ± 0.0 ^abc 1% grape seed oil 0.1 ± 0.0 ^d 0.2 ± 0.0 ^a 0.1 ± 0.0 ^bc 0.2 ± 0.0 ^b 0.5 ± 0.0 ^abc 3% grape seed oil 0.1 ± 0.0 ^d 0.2 ± 0.0 ^a 0.2 ± 0.0 ^b 0.2 ± 0.0 ^bc 0.4 ± 0.0 ^c Trehalose 1% 0.1 ± 0.0 ^d 0.1 ± 0.0 ^e 0.1 ± 0.0 ^c 0.2 ± 0.0 ^bc 0.5 ± 0.0 ^abc Trehalose 3% 0.1 ± 0.0 ^cd 0.1 ± 0.0 ^e 0.1 ± 0.0 ^bc 0.2 ± 0.0 ^bcd 0.6 ± 0.0 ^a 톳 1% essential oil 0.1 ± 0.0 ^bcd 0.1 ± 0.0 ^cd 0.1 ± 0.0 ^bc 0.2 ± 0.0 ^cd 0.4 ± 0.0 ^bc 톳 3% essential oil 0.2 ± 0.0 ^a 0.1 ± 0.0 ^c 0.1 ± 0.0 ^bc 0.2 ± 0.0 ^bc 0.4 ± 0.0 ^a Values are mean ± SD (n = 3).
^{a- d} Values with the same letter are not significantly different (p <0.05).

Claims (7)

The first step of selection and selection of pickling and pickling from pollack; A second step of removing water from the first step and dipping in pickles to salt for 1 to 4 days; A third step of removing impurities and water from the salted egg of the second step; A fourth step of applying a dry seasoning to the seasoned cod roe and the seasoned cod roe added to the seasoned cod roe; A method of manufacturing cod roe cod with 톳 essential oil, characterized in that it comprises a fifth step of applying water seasoning to the dried seasoned cod roe. The method of claim 1, wherein the pickles are 1 to 20 parts by weight of salt, 1 to 10 parts by weight of sugar, 1 to 10 parts by weight of water, and 0.01 to 5 parts by weight of sake based on 100 parts by weight of egg. Manufacturing method. The method according to claim 1, wherein the dried seasoning is composed of 1 to 10 parts by weight of red pepper powder, 0.01 to 5 parts by weight of sugar, and 0.01 to 10 parts by weight of essential oil, relative to 100 parts by weight of egg. According to claim 1, wherein the water seasoning is 1 to 7 parts by weight of red pepper powder, 0.01 to 5 parts by weight, 1 to 10 parts by weight of garlic, 1 to 10 parts by weight of starch syrup, 1 to 15 parts by weight of water, based on 100 parts by weight of egg The manufacturing method characterized by the above-mentioned. The method of claim 1, wherein the refined oil is a refined oil extracted from domestic or imported oil. delete Cod roe with added essential oil having excellent quality and shelf life obtained by the method of claim 1.