KR101593021B1 - Gel-type stock composition and a method for producing the same - Google Patents

Abstract

The present invention relates to a gel-type seawater composition and a method for producing the same. More specifically, the present invention relates to a gel-type seawater composition and an agar- And a method for producing the same.

Description

[0001] Gel-type stock composition and a method for producing same [0002]

The present invention relates to a gel-type seawater composition and a method for producing the same. More specifically, the present invention relates to a gel-type seawater composition and an agar- And a method for producing the same.

In Korea, traditional soup dishes have been developed, and a recipe has been used to enhance the quality of the dishes by basically using beef, bamboo, or seaweed, anchovies and vegetables together for a long time. In a fine restaurant, the key to cooks is known as broth, and broth is an important element that complements the lack of flavor and maximizes the flavor of raw materials. However, these meats have to worry about beef, vegetables or bovine for a long time, and it is inconvenient to store and use them because they occupy the refrigerator when they are stored after the preparation of the broth. If the broth is not prepared in advance, There is a disadvantage that it can not do.

 The main type of meat used for cooking is beef, broth, and anchovy, which are relatively frequently used. The most frequent use of anchovy in seaweed is due to the high convenience of beef and bark. Although beef and bovine sponges take a relatively long time, housewives do not have a high frequency of use, but beef and bovine sponges are very nutritious compared to anchovies and have the advantage of riching the flavor of the dish when cooked.

In the present invention, the concentrated broth of the gel type is prepared so that the broth having the taste of the dish can be used conveniently by boiling it in boiling water and boiling for 1 minute. Therefore, an object of the present invention is to provide a gel type concentrated broth which can solidify the concentrated broth by using agar flour, which is easily dissolved in water at the time of cooking and can maintain its storage stability at room temperature for a long period of time, .

In the case of processed meat products for cooking, firstly, mainly dried products such as anchovy, mushroom, or vegetables are dried and sold. However, this type of powdered gravy has the disadvantage of submerging it on the bottom when cooking soup or making the color of the soup shudder, and sometimes it hardens when stored for a long time. It also needs to be stored in the refrigerator or freezer to maintain the taste for a long time. Secondly, the other processed meat products include vegetables and seafood. However, the products that are not concentrated are bulky and difficult to store. Because they use a lot of food during one cooking, they should be purchased and kept frequently. There is an inconvenience. Finally, concentrated liquid type broth products have a disadvantage that they must be used in a spoon, and there is a fear that they may be spilled during cooking, and there is an inconvenience in controlling the usage amount.

Japanese Patent Laid-Open Publication No. 2002-153534 discloses a method of producing a seasoning in the form of jelly in the related art method for producing seawater. However, in order to have a proper fluidity when simply discharging from a container on a tube, a thickener such as glucomannan or gellan gum will be. In addition, ethyl alcohol was used to disperse the thickener, which is not suitable for use as a food ingredient. Korean Patent Registration No. 0391770 also discloses that a seasoning is purified, but it is a tablet obtained by tableting the powder in a fixed form using a tablet machine. It is merely for convenience, and is limited to a powdery seasoning, No mention is made.

Various thickening agents have been used to make the liquid phase into a gel. Thickener is a raw material that acts on food to increase stickiness and improve emulsification stability. It also helps to preserve shape and maintain shape during heating and preservation in food processing. Among these, natural thickener is vegetable such as guar gum and locust bean gum Polysaccharides, polysaccharides extracted from seaweed such as agar and carrageenan, and cereal polysaccharides such as konjac are widely used.

The agar used in the present invention is a natural vegetable raw material made by freeze-drying dehydration or compression-dehydration and drying, and has a property of being jellied at around 40 ° C after dissolving and boiling at around 80 ° C. Once jellied, it does not melt unless the temperature is raised to about 80 ° C, so it does not easily dissolve even in hot summer, thus maintaining the stability of the physical properties of the product. Because of this nature, agar is used primarily as a gelling agent, stabilizer, and thickening agent in the food industry. It is used as a coagulant for snacks such as yam, pudding, and jelly, as a stabilizer for ice cream and dairy products. Agar has high gel strength and high stability and is most widely used for microbial culture.

Japanese Patent Laid-Open No. 2002-153534 Korean Patent Registration No. 0391770

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The present invention provides a method for producing a gel-like broth containing a step of dissolving agar in a method of solidifying the product and providing the simple concentrated broth, thereby shortening the cooking time and providing convenience and allowing long-term storage at room temperature And which is easy to store, and which can be used more easily and has excellent taste and flavor.

When a large amount of agar is used to form such a physical property, when the food is cooled after the cooking, the broth hardens or the whitening film is formed, which may hinder the appearance preference. Therefore, when agar is used, it has a high solubility in solidification, so that it melts quickly during food cooking. It also stably preserves physical properties in long-term storage and determines the proper amount of agar to prevent re-solidification of broth after food is cooled very important. Therefore, it is an object of the present invention to provide a blending amount of agar that can satisfy the above conditions. It is another object of the present invention to provide a marine composition which can be safely used without proliferation of microorganisms even when stored at room temperature for a long period of time.

The gel-like broth prepared as described above can be stored at room temperature and has a small volume, which is convenient to store. The present invention aims to provide a composition and a preparation method of simple concentrated concentrated broth for a gel which can be used conveniently and has a unique taste of broth raw material.

One aspect of the present invention provides a method for producing a gel-like seawater composition, wherein the agar is contained in an amount of 0.5 to 1.25% by weight based on the weight of the gel-like seawater composition. do:

Adding agar to the water and heating to dissolve the agar;

Adding agar-agar to the dissolved agar solution to prepare agar-agar-agar composition; And

Gelling the agar-agar-agar composition.

In another aspect of the present invention,

Adding agar to the water and heating to dissolve the agar;

Adding agar-agar to the dissolved agar solution to prepare agar-agar-agar composition;

Heating and aging the agar-agar-agar composition;

Storing the germicidal agar and agrochemical composition so that it is not gelled;

Packing the stored agar-agar-agar-agar composition into a packaging container; And

And gelling the packaged agar-agrarian water composition.

Another aspect of the present invention relates to a gel-type seawater composition containing agar and broth, wherein the agar is contained in an amount of 0.5 to 1.25% by weight based on the weight of the gel-like seawater composition .

Another aspect of the present invention relates to a gel-type seawater composition containing agar and broth, wherein the gel-like seawater composition has a water activity of 0.9 or less and a salinity of 10% to 20%.

By preparing the gel-type simple concentrated broth using agar according to the present invention, the cooking time can be shortened and the taste and flavor during cooking can be further improved.

Also, it can be stored at room temperature for a long time, so it can be used at any time. It is easy to use because it is small in size and can be easily carried during traveling or picnic.

It can be reproduced in a short time to reproduce the taste of the broth. It is suitable for the busy lifestyle of modern people. It can be manufactured to supply various nutrients when using raw materials rich in beef or bones.

The gel-type seawater composition according to the present invention provides convenience of cooking since it is dissolved within 2 minutes during cooking without causing a large amount of water to be discharged during long-term storage.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart briefly illustrating each step of the method for producing a gel-like seawater composition according to an embodiment of the present invention.
FIG. 2 is a flow chart briefly illustrating each step of the method for producing a gel-like seawater composition according to another embodiment of the present invention. Where the additive may be added to the agar solution or added to the agar nutrient composition.
3 is a flow chart briefly illustrating each step of the method for producing a gel-like seawater composition according to another embodiment of the present invention.
4 is a flow chart briefly illustrating each step of the method for producing a gel-like seawater composition according to another embodiment of the present invention. Where the additive may be added to the agar solution or added to the agar nutrient composition.

One aspect of the present invention provides a method of producing a gel-like broth composition, comprising: 0.5 to 1.25% by weight of agar based on the weight of the gel-like broth composition;

Adding agar to the water and heating to dissolve the agar;

Adding agar-agar to the dissolved agar solution to prepare agar-agar-agar composition; And

Gelling the agar-agar-agar composition.

In this embodiment, the agar is characterized in that it is contained in an amount of 0.5 to 1.25% by weight, based on the weight of the gel-like water composition. If the concentration of the agar is less than 0.5% by weight, a large amount of water is discharged during long-term storage, so that the physical properties in the shelf life may not be stably preserved, and if it exceeds 1.25% by weight, It is not easy to cut and it is not preferable because it does not melt well when cooked and it takes a long time to use it as broth.

In the above aspect, the method may further include adding an additive for improving the storage stability of the gel-like seawater composition to the agar solution or agar-agar-agar composition. The additive may be selected from the group consisting of a salt modifier and a water activity modifier. The storage stability of the marine composition indicates that the product can be used safely because the microorganism does not proliferate even when stored at room temperature for a long period of time, and it depends on the growth of the microorganism. The growth conditions of the microorganisms vary depending on salinity, water activity, pH and oxygen amount. In the present invention, a salt modifier and / or a water activity modifier may be used for storage stability.

The salt modifier or water activity modifier preferably used in the present invention may be selected from the group consisting of salt, maltodextrin, glucose, sugar and starch, and particularly preferably all of the above-mentioned components may be used.

In addition to the above components, known components such as fructose, maltose saccharide and the like which can control the salinity and / or water activity can be used in the present invention.

In this embodiment, the step of agar in the water and heating to dissolve the agar can be carried out at a temperature of 70 to 100 ° C, preferably 80 to 95 ° C.

In this embodiment, it is further possible to include a step of heat sterilizing the agar-agrarian composition. The heating temperature in the heating and sterilizing step may be 80 ° C to 120 ° C, preferably 90 ° C to 100 ° C. The heat-sterilizing step may be carried out after the producing of the marine water composition or after the addition of the additives, and before the step of gelling the agar-agrarian composition.

In this embodiment, it may further comprise the step of concentrating the agar agar composition. The concentration step is a necessary step for the rich and rich taste of broth and can be carried out using a concentrator. The concentration step may be performed after the heat sterilization step.

In the above embodiment, the broth refers to broth produced from one or more selected raw materials from the group consisting of, for example, beef, lamb, bark, anchovy, seafood, chicken, sea tangle and vegetables, And can be used herein without limitation.

In addition, other broth made by mixing pork and other ingredients can also be manufactured and used here.

In another aspect of the present invention,

Adding agar to the water and heating to dissolve the agar;

Adding agar-agar to the dissolved agar solution to prepare agar-agar-agar composition;

Heating and aging the agar-agar-agar composition;

Storing the germicidal agar and agrochemical composition so that it is not gelled;

Packing the stored agar-agar-agar-agar composition into a packaging container; And

And gelling the packaged agar-agrarian water composition.

In this embodiment, it may further comprise the step of concentrating the agar agar composition. The concentration step is a necessary step for the rich and rich taste of broth and can be carried out using a concentrator. The concentration step may be carried out after the heat sterilization step and before the step of storing so as not to be gelled.

In this embodiment, the step of heat sterilization is carried out at 90 ° C to 100 ° C, the storage step is carried out at 40 ° C to 80 ° C, and the gelling step is carried out at 40 ° C or lower, preferably at 35 ° C or lower.

In this embodiment, the agar is characterized in that it is contained in an amount of 0.5 to 1.25% by weight, based on the weight of the gel-like water composition. If the agar concentration is less than 0.5% by weight, a large amount of water may be released during long-term storage, which is undesirable, and if it exceeds 1.25% by weight, a hard gel is formed, It is not desirable because it can take a long time to use it as broth.

In the above aspect, the method may further include adding an additive for improving the storage stability of the gel-like seawater composition to the agar solution or agar-agar-agar composition. The additive may be added after the agar is completely dissolved in the water, mixed with the agar solution, or mixed with the agar agar composition. The additive may be selected from the group consisting of a salt modifier and a water activity modifier.

The salt modifier or water activity modifier preferably used in the present invention may be selected from the group consisting of salt, maltodextrin, glucose, sugar and starch, and particularly preferably all of the above-mentioned components may be used.

In addition to the above components, known components such as fructose, maltose saccharide and the like that can control the salinity and / or water activity can also be used in the present invention.

In this embodiment, the step of agar in the water and heating to dissolve the agar can be carried out at a temperature of 70 to 100 ° C, preferably 80 to 95 ° C.

In the above embodiment, the broth refers to broth produced from one or more selected raw materials from the group consisting of, for example, beef, lamb, bark, anchovy, seafood, chicken, sea tangle and vegetables, And can be used herein without limitation.

In addition, other broth made by mixing pork and other ingredients can also be manufactured and used here.

Another aspect of the present invention relates to a gel-type soup water composition containing agar and soup, wherein the gel-type soup composition has a water activity of 0.9 or less and a salinity of 10% to 20%. In this embodiment, the water activity is preferably 0.84 or less and the salinity may preferably be 14% to 18%. Particularly preferably, the water activity may range from 0.6 to 0.84. The water activity is preferably 0.9 or less and the salinity is in the range of 10% to 20% in terms of securing the product safety against microorganisms. When the water activity is 0.9 or less and the salinity is in the range of 10% to 20%, even when the gel-type soup composition is stored at room temperature for a long period of time, microbes such as common bacteria, Escherichia coli, Bacillus bacteria and fungi do not appear.

In the present invention, "water activity" or "Aw" means water availability and indicates the energy state of water in the system. This is defined as the water vapor pressure of the sample divided by the water vapor pressure of pure water at that temperature. Pure distilled water has a water activity of exactly 1 or Aw = 1.0.

In the present invention, "salinity" can be measured using a salinity meter which is commercially available and represents the concentration of dissolved salt (NaCl) in the composition.

In another embodiment of the present invention, there is provided a gel-like broth composition containing agar and broth, wherein the agar is contained in an amount of 0.5 to 1.25% by weight based on the weight of the gel-like broth composition . If the agar concentration is less than 0.5% by weight, a large amount of water may be released during long-term storage, which is undesirable, and if it exceeds 1.25% by weight, a hard gel is formed, It is not desirable because it can take a long time to use it as broth.

The gel-like seawater composition may further comprise additives for improving storage stability. The additive may be selected from the group consisting of a salt modifier and a water activity modifier. The additive may preferably be selected from the group consisting of salt, maltodextrin, glucose, sugar and starch.

In this embodiment, the water activity of the gelatinous water composition may be less than 0.9 and the salinity may range from 10% to 20%.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, the present invention is not limited to the following examples.

Example 1: Preparation of a gelatinous vegetable composition

In one embodiment of the present invention, a gelatinous bone meal composition is prepared so that it can be easily used by using bone meal, which is one of the most commonly used broth in cooking at home. Especially, the bovine bone must be boiled for a long time and there is a lot of inconvenience in the cooking process due to the generation of heat during cooking. The bark is a good source of protein and a good source of calcium and has long since been used as a health food. 1.2 g of agar was added to 47.3 ml of boiling water and the temperature was heated to 80 to 95 ° C to completely dissolve the agar. The skull was extracted and mixed with 31.91 ml of concentrated extract and 9.87 g of salt, and mixed. Thereafter, the mixed broth was sterilized by heating at 90 to 100 DEG C, and then kept at a temperature of 40 to 60 DEG C until the sterilized broth was packed. Thereafter, the broth was placed in a disposable container and cooled to 35 캜 or lower to prepare a product which was completely hardened. Thus, a gelatinous broth composition was prepared.

Test Example 1: Appropriate concentration of agar

Experiments were conducted to determine the optimum concentration of agar for making gelatinous broth. When the content of agar is high, a hard gel is formed. However, it does not dissolve well during cooking, so it takes a long time to use it as a broth. When the content of agar is small, a gel of gelatine is not firmly formed, The physical properties are not stably retained within the period of time. When the agar was added to the concentrated extract from Example 1, the concentration of agar was 0.25 wt%, 0.50 wt%, 0.75 wt%, 1.00 wt%, and 1.25 wt%, respectively, based on the weight of the gelatinous broth composition. , 1.50% by weight and 2.00% by weight, respectively, and the product strength, solubility, and characteristics of the broth after the cooling were observed. The product strength, solubility, and astringent characteristics of the broth after agar content are shown in Table 1 below.

Agar
content
(%) Product strength
(Cut using a spoon) Solubility in cooking
(Put in boiling water
Not stirred) After complete cooling, 0.25 No force is applied during cutting
Very easy to trim Dissolve within 40 seconds No difference in soup characteristics 0.50 Product cut easily during cutting Dissolve within 50 seconds No difference in soup characteristics 0.75 Product cut easily during cutting Dissolve within 60 seconds No difference in soup characteristics 1.00 Product cut easily during cutting Dissolve within 60 seconds I feel a little viscous.
Disappeared with a spoon 1.25 Product cut easily during cutting Dissolve within 60 seconds I feel a little viscous.
Disappeared with a spoon 1.50 Strong surface strength during cutting
Not easily truncated Dissolve within 90 seconds The whole broth is viscous and retains its viscosity even with a spoon. 2.00 Very strong surface strength during cutting. Dissolve within 120 seconds Whole soup is thick and lumpy

According to the above results, the proper agar content of the broth is about 0.25 ~ 1.25% (w / w) considering the convenience of cooking and the use of broth, but the strength of the product also affects the stability of the product properties during the shelf life. The optimum content of agar was experimented.

Test Example 2: Agar concentration for ensuring storage stability

In order to confirm the storage stability according to the concentration of agar, the amount of this liquid formed on the surface after storage at 45 ° C for 30 days was measured. Table 2 below shows the results of this quantity measurement during storage of the product according to the agar content.

Agar content (%) This quantity (weight ratio w / w%) 0.25 1.10 0.50 0.89 0.75 0.70 1.00 0.62 1.25 0.60

The amount of this liquid varies depending on the amount of agar, but the difference is not significant as the content increases. Therefore, according to the above results, it is judged that the suitable agar content is 0.50 ~ 1.25% (w / w) in consideration of the convenience of cooking and the storage stability of the broth.

Test Example 3: Addition of additives to ensure storage stability of the product

In order to store the product at room temperature for a long period of time, it is important to secure microbial safety. The growth conditions of microorganisms vary depending on salinity, water activity, pH, and oxygen content, and general microorganisms can be inhibited by water activity (aw) and salinity. In addition to microbial control through the sterilization process during the manufacturing process, the present invention ensures the safety of the product against microorganisms by adjusting the water activity and salinity of the product. In addition to the microbial safety, the added additives are used to maintain the salt and proper water activity of the liver of the product, and the agar is dissolved completely in water and then added. The additives used were chosen as raw materials that do not affect the taste and flavor of the product and do not change color. In addition, raw materials that are low in price and well soluble in water are selected so that they do not sink or chew when cooked. The types of the additives used in the test examples are merely examples of the present invention and are not intended to limit the scope of the present invention. Tables 3 and 4 below show the types and amounts of additives and the moisture activity and salinity of the additives before and after the addition of the additives to ensure the microbial storage stability of the products.

Additive type % Input (w / w) goal Salt 10 to 18% Salinity 14-18%
Water activity 0.77 to 0.84
Brix 40-50 Maltodextrin 5 to 10% glucose 5 to 10% Sugar 2 to 5%

Before adding additives After the addition of additives aw 0.96-0.99 0.84 or less Salinity (%) 1.5 to 2.0% 14.0 to 18.0%

Test Example 4: Verification of microbial safety during storage of the product of Example 1

Microorganism safety was verified during the storage period of the product secured with the constitution of Test Example 3 against the bovine broth prepared in Example 1. Table 5 below shows the results of microbial content analysis of the product prepared in Example 1 during the storage period.

Sample name Common bacteria Coliform group B. Cereus mold Example 1
(ethmoid) Control 0 0 0 0 Save for 6 months 20 0 0 0 Save 10 months 0 0 0 0

The increase and decrease of microorganisms were confirmed by storage at 25 ℃ for 10 months. The growth of all bacteria, E. coli, Bacillus cereus and fungi was not observed. This is because the proper water activity and salinity were maintained for the product which can prevent the growth of microorganisms by the addition of the above additives.

Test Example 5: Experiment of temperature change according to time during cooling after packaging

Since the product has fluidity before the agar is hardened, if it is not firmly fixed after the product is packed, the product may be broken and the product may fall into the container. Agar is generally known to harden around 40 ° C, but it is important to set the correct cooling temperature when mixing with raw materials to ensure product quality. The cooling was conducted by injecting cooling water at 10 ° C, and the cooling method used in the test example is merely an example of the present invention and is not intended to limit the scope of the present invention. Table 6 below shows the product temperature changes with time after cooling the product at 80 ℃.

Time (minutes) Product temperature change Product average
Temperature (℃) Product Stiffness Sample 1 Sample 2 0 80.0 80.0 80.0 Has flow One 55.8 56.9 56.4 Has flow 2 45.3 46.2 45.8 The surface hardens slightly
When you tilt the container
The contents move 3 39.1 39.0 39.1 The surface is hardened, but the inner product is liquid. 4 32.1 32.9 32.5 It does not spill even when turned over 5 29.0 28.0 28.5 Completely stiffened but not moving

80 ℃ If the product is cooled by cooling water at 10 ℃ for 4 minutes or more and the temperature of the product is lowered below 35 ℃, the product may be completely solidified and the quality of the product may be maintained during transportation. Table 7 below shows the product temperature changes with time after cooling the product at 60 ℃.

Time (minutes) Product temperature change Product average
Temperature (℃) Product Stiffness Sample 1 Sample 2 0 60.0 60.0 60.0 Has flow One 46.0 45.0 45.5 The surface hardens slightly
When you tilt the container
The contents move 2 42.0 42.5 42.3 The surface is hardened, but the inner product is liquid. 3 36.0 35.0 35.5 It does not spill even when turned over 4 31.0 30.8 30.9 Completely stiffened but not moving 5 21.0 22.0 21.5 Completely stiffened but not moving

60 ℃ When the product is cooled by cooling water at 10 ℃ for 3 minutes or more and the temperature of the product is reduced below 35 ℃, the product may be completely solidified and the quality of the product may be maintained during transportation.

Example 2: Preparation of gel beef broth composition

In one embodiment of the present invention, beef broth is prepared so that it can be easily used by using beef, which is one of the most commonly used broth in cooking at home. Beef contains many nutrients such as protein and iron, and it is used as a main raw material because it raises the taste better when used as broth. Add agar (1.05 g) into 44.75 ml of boiling water and heat the mixture to 80-95 ℃ The beef was extracted and concentrated, and 13.83 ml of the extracted extract was mixed with 11 g of salt, which was extracted from vegetable raw materials such as radish, green onion, and garlic. Thereafter, the mixed broth was sterilized by heating at 90 to 100 DEG C, and then kept at a temperature of 40 to 60 DEG C until the sterilized broth was packed. Thereafter, the broth was placed in a disposable container and cooled to 40 캜 or lower to make the product completely hardened. Thus, a gel beef broth composition was prepared.

Test Example 6: Verification of microbial safety during storage of the composition of Example 2

The microbial safety of the gelled beef broth composition prepared in Example 2 was verified during the storage period of the product obtained in Test Example 3. Table 8 below shows the results of microbial content analysis during the storage period of the products made in the examples.

Sample name Common bacteria Coliform group B. Cereus mold Example 2
(beef) Control 220 0 20 0 Save for 5 months 240 0 80 0 Save for 8 months 80 0 20 0

The increase and decrease of microorganisms were confirmed by storage at 25 ℃ for 10 months. In general bacteria, coliforms, Bacillus cereus, and fungi do not show proliferation. This is because the proper water activity and salinity were maintained for the product which can prevent the growth of microorganism by adding additives.

As described above, the gel-type seawater composition according to the present invention can be stored at room temperature for a long period of time, and is easily dissolved in water at the time of cooking. In addition, storage stability is secured from microorganisms, taste and flavor are excellent, and consumers' preference is high.

Claims (9)

Adding agar to the water and heating to dissolve the agar;
Adding agaric acid produced from one or more selected raw materials from the group consisting of pork, beef, and bovine bone to the dissolved agar solution to prepare agar-agar-agar composition;
Preparing an agar-agrarian water composition to which a salt-controlling agent and a water activity modifier are added to the agar-agar-agar-agar composition to which a salt-controlling agent and a water activity modifier are added; And
And gelling the agar-agrarian water composition to which the salt-controlling agent and the water activity modifier are added,
Agar based on the weight of the gel-like water-based composition is 0.5 to 1.25% by weight,
A water activity of 0.9 or less and a salinity of 10% to 20%
Wherein the agar-agrarian water composition does not contain sodium alginate. The method of claim 1, wherein the salt modifier is salt and the water activity modifier is at least one selected from the group consisting of salt, maltodextrin, glucose, sugar, saccharides and starch. The method of claim 1, further comprising the step of heat sterilizing the agar-agar nutrient solution to which the broth is added, or the agar-agar nutrient composition to which the hydratability modifier and the salinity-adjusting agent are added. 4. The method of claim 3, further comprising concentrating the heat sterilized agar-agrarian water composition. Adding agar to the water and heating to dissolve the agar;
Adding agaric acid produced from one or more selected raw materials from the group consisting of pork, beef, and bovine bone to the dissolved agar solution to prepare agar-agar-agar composition;
Adding a salt modifier and a water activity modifier to the agar-agar-agar composition;
Heating and agarizing the agar-agar-agar-agar composition to which the salinity-controlling agent and the water activity modifier are added;
Storing the germicidal agar and agrochemical composition so as not to gel;
Packing the stored agar-agar-agar-agar composition into a packaging container; And
And gelling the packaged agar-agar nutrient composition.
Agar based on the weight of the gel-like water-based composition is 0.5 to 1.25% by weight,
A water activity of 0.9 or less and a salinity of 10% to 20%
Wherein the agar-agrarian water composition does not contain sodium alginate. 6. The method of claim 5, further comprising concentrating the agar diluted agrochemical composition. 7. The method of claim 5 or 6, wherein the heating and sterilizing step is performed at 90 to 100 DEG C, the storing step is performed at 40 to 80 DEG C, and the gelling step is performed at 35 DEG C or less How to. Wherein the agar is selected from the group consisting of agar, a salt modifier and a water activity modifier produced from one or more selected raw materials selected from the group consisting of agar, agar, and pork, beef, and bovine, To 1.25% by weight, wherein the gel-like seawater composition has a water activity of 0.9 or less and a salinity of 10% to 20%, and wherein the gel-like seawater composition does not contain sodium alginate. The gel-like water composition according to claim 8, wherein the salt modifier is a salt and the water activity modifier is at least one selected from the group consisting of salt, maltodextrin, glucose, sugar and starch.

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