KR102219335B1 - Sauce with dietary fiber and manufacturing method of souce using the same - Google Patents

Abstract

It relates to a seasoning containing dietary fiber applied to powdered or liquid seasonings and a method for manufacturing the same, comprising: (a) Worcester sauce, chili sauce, tabasco sauce, rice sand sauce, tomato ketchup, mayonnaise sauce, mustard sauce, dressing sauce, stew seasoning , Bibim seasoning, seasoning used for rice cake bok-i, jajang seasoning, stewed seasoning, soup stock, stir-fried seasoning, preparing any seasoning seasoning, (b) powdered dietary fiber in the seasoning prepared in step (a) or By providing a configuration including the step of mixing the liquid dietary fiber, it can be applied to diet food by maintaining a feeling of satiety by insoluble dietary fiber and water-soluble dietary fiber when eating and drinking seasonings.

Description

Sauce with dietary fiber and manufacturing method of souce using the same}

The present invention relates to a seasoning containing dietary fiber and a method for manufacturing the same, and in particular, extracting insoluble dietary fiber and water-soluble dietary fiber from bamboo shoots, and enzymatic hydrolysis of the insoluble dietary fiber to contain dietary fiber applied to powder or liquid seasonings. It relates to seasoning and a method of manufacturing the same.

Dietary fiber is a generic term for a fibrous material that cannot be digested by enzymes secreted from the human digestive tract, and is mostly composed of non-starchy materials made by plants. The most important dietary fibers are vegetable polysaccharides such as cellulose, hemi-cellulose, pectin, gums, and lignin, as well as chitin and chitosan. Includes indigestible polysaccharides from animal sources.

These dietary fibers are mainly used in the food industry as a functional material for dessert products such as jelly, favorite foods such as candy, supplementary foods such as jam, beverages, dairy products, and intestinal dairy products. Recently, the demand for functional cosmetics, health supplements and pharmaceutical precursors is increasing rapidly.

Such dietary fiber is classified into water-soluble dietary fiber and insoluble dietary fiber depending on the degree of solubleness in water. The physicochemical properties and chemical composition of water-soluble dietary fiber and insoluble dietary fiber are very different, and their uses are also greatly different. For example, water-soluble dietary fiber is a relatively small molecular weight and water-soluble oligosaccharide, and is widely used in the manufacture of functional beverages and intestinal agents. Insoluble dietary fiber is known to be excellent in intestinal action such as increasing fecal mass and improving diarrhea by forming feces and matrices, and soluble dietary fiber is known to be effective in proliferation of useful colonies in the intestine and improvement of lipid metabolism. The main sources of this dietary fiber include green and yellow vegetables such as parsley, carrots, and parsley, fruits such as apples and pears, seaweed such as dried seaweed, dried kelp, and seaweed, and grains that have been used as staple foods since the past. In particular, the vegetable indigestible component contained in the plant cell walls and cell contents of grains has been called crude fiber.As a representative example, the skins of grains and beans such as rice and corn contain large amounts of cellulose and hemicellulose, which are insoluble dietary fiber components. It can be an excellent dietary fiber material with high effect on intestinal function. In particular, soybean, one of Korea's traditional foods, is generally used as a source of high-quality protein and lipids, and has various uses including fermented foods such as soybean paste and soy sauce and non-fermented foods such as tofu, bean sprouts, and soybean flour. As a whole food ingredient, it contains abundant dietary fiber.

On the other hand, Sauce is a generic term for liquid or semi-fluid seasoning that is put in or on top of food in Western cuisine, and improves the taste, aroma, and color of food, increases nutritional value, and maintains moisture in dishes such as meat, It is used to improve the quality of materials by harmonizing with materials.

These sauces have been used as a part of cooking at home and in the food service industry, but with advances in food processing technology, Worcester sauce, chili sauce, tabasco sauce, rice sand sauce, tomato ketchup, mayonnaise sauce, and mustard sauce. As various sauces such as dressing sauce and buckwheat sauce are commercialized, it is forming an enormous consumption market size.'Sauce' in the US, France, and the UK,'Salsa' in Italy and Spain,'Sosse' in Germany, and'Zhi' in China. ', it is called'Chatni' in India and'seasoning sauce' in Korea.

As a sauce in Korea, fermented seasonings such as red pepper paste, miso, and soy sauce, and simple seasoning such as red pepper or garlic, have been mainly used, but various types of sauce products are being used in accordance with the recent economic growth and development of food culture.

For example, mayonnaise is a product containing a large amount of oil of 65% or more, and its demand has increased significantly with the westernization of diet, making it a widely used source not only in each home but also in business establishments. In general, to make mayonnaise, cooking oil, egg yolk, egg white, and vinegar are used as main ingredients, and as auxiliary ingredients, salt, sugar, seasonings (amino acids, etc.), spices, starch, antioxidants, etc. are added, mixed, homogenized, and emulsified. This is an emulsified product in which water (water) covers the oil phase (oil) and is a representative dressing source most widely used among food materials. Mayonnaise types are limited, but mayonnaise with different taste and physical properties. The types of are endless.

An example of such a technique is disclosed in Documents 1 to 3 below.

For example, in Patent Document 1 below, hydrating a cellulose ether and an excipient, mixing the hydrate with an emulsion consisting of vegetable oil and first stirring, mixing sugar, salt or vinegar into the first stirred mixture, and Disclosed is a method of preparing a low-fat mayonnaise composition comprising the step of secondary stirring the mixtures.

In addition, in Patent Document 2 below, soy sauce 23.0 wt%, sugar 27.0 wt%, onion 14.5 wt%, garlic 8.4 wt%, starch syrup 9.4 wt%, L-sodium glutamate 3.5 wt%, red pepper powder 3.18 wt%, pepper powder 0.88 wt%, ginger 0.66 wt%, xanthan gum 0.6 wt%, celery powder 0.08 wt%, cinnamon powder 1.2 wt%, cordyceps herb powder 0.05 wt%, mulberry leaf powder 0.05 wt%, green tea powder 1.0 wt%, plum juice 1.0 wt% and diet undiluted 5.5 Mixed in a proportion of weight percent, the diet stock solution is disclosed for a seasoning salt solution for chicken formed by grinding apples, pears, cucumbers, carrots, tomatoes, pumpkins, parsley, and onions in the same ratio.

On the other hand, in Patent Document 3 below, after pulverizing the back of the pork using a chopper, the crushed meat and the combined meat are separated and reconstituted in a ratio (weight ratio) in the range of 80 to 90: 10 to 20, and the combined meat is 1 After slicing for minutes, salt and phosphate separated from the jerky seasoning are added and then crushed for another 2 minutes, then mixed with the crushed meat, and a mixture of 30% of jerky seasoning and a mixture of dietary fiber and protein extracted from rice bran with respect to the total weight of the raw jerky meat 1~3% After adding and mixing well, tumbling was performed for 30 minutes in a vacuum tumbler, and the jerky seasoned meat added with the rice bran extract dietary fiber and protein mixture after the tumbling was added to a filling machine and filled into the casing, and the filled jerky was 55°C. Method for producing reconstituted jerky with the addition of a mixture of dietary fiber and protein extracted from rice bran consisting of a step of sequentially drying at 3 hours at 65°C for 3 hours and at 80°C for 1 hour and then cooling at 25°C for 30 minutes It is disclosed for

Republic of Korea Patent Publication No. 2013-0049763 (published on May 14, 2013) Korean Registered Patent Publication No. 10-0675965 (registered on January 23, 2007) Korean Registered Patent Publication No. 10-0983558 (registered on September 15, 2010)

Patent Documents 1 and 2 as described above disclose a technique for preparing mayonnaise in a low-fat composition, and a technique for preparing a diet juice by grinding apples, pears, cucumbers, carrots, tomatoes, pumpkins, parsley, and onions in the same ratio. , It has not been disclosed about the technique of directly adding dietary fiber.

In addition, Patent Document 3 discloses a technology in which a mixture of dietary fiber and protein extracted from rice bran is added, but it cannot be extracted by separating insoluble dietary fiber and water-soluble dietary fiber, and dietary fiber is expensive because it cannot be extracted in large amounts. There was a problem of becoming.

In addition, in the above-described patent documents, etc., the technology in which dietary fiber is contained in the seasoning itself is not disclosed at all.

An object of the present invention has been made to solve the above-described problems, and it is to provide a seasoning containing dietary fiber that can be edible by using natural dietary fiber in seasonings without special precautions as a diet food, and a method of manufacturing the same. .

Another object of the present invention is to provide a seasoning containing dietary fiber that can secure food stability in seasonings by using a natural extract and limiting the blending ratio of insoluble dietary fiber and water-soluble dietary fiber, and a method for producing the same.

Another object of the present invention is to provide a seasoning containing dietary fiber that can be used in seasonings by amplifying the content of relatively expensive insoluble dietary fiber contained in bamboo shoots, and a method for producing the same.

In order to achieve the above object, the method of manufacturing a seasoning containing dietary fiber according to the present invention includes (a) Worcester sauce, chili sauce, tabasco sauce, rice sand sauce, tomato ketchup, mayonnaise sauce, mustard sauce, dressing sauce, stew seasoning, Preparing any one of bibim seasoning, seasoning used for rice cake, ramen seasoning, jajang seasoning, stewed seasoning, soup stock, stir-fried seasoning, and seasoning, (b) powdered diet to the seasoning prepared in step (a) Including the step of mixing fiber or liquid dietary fiber, wherein the powdered dietary fiber or liquid dietary fiber includes water-soluble dietary fiber and insoluble dietary fiber extracted from bamboo shoot powder, and the water-soluble dietary fiber and insoluble dietary fiber are each (b1) Preparing bamboo shoot powder, (b2) adding distilled water from the bamboo shoot powder prepared in step (b1), immersing it at room temperature for 2 hours, and heating at 100° C. for 1 hour to extract the first water-soluble dietary fiber from the supernatant. Step, (b3) extracting the pellet-type first insoluble dietary fiber excluding the first soluble dietary fiber extracted in step (b2), (b4) the pellet-type first insoluble dietary fiber extracted in step (b3) Add 3 times the amount of ethanol to 2 hours at 25 ℃, extracting the second water-soluble dietary fiber from the supernatant again, (b5) a second pellet type excluding the second water-soluble dietary fiber extracted in the step (b4) It is provided by the step of extracting the insoluble dietary fiber, and the water-soluble dietary fiber and the insoluble dietary fiber are mixed in a ratio of 4:1 as a weight ratio.

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In addition, in the method for producing a seasoning containing dietary fiber according to the present invention, the water-soluble dietary fiber and the insoluble dietary fiber are characterized in that 3 to 10 parts by weight are included based on 100 parts by weight of the seasoning.

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In addition, in the method for producing a seasoning containing dietary fiber according to the present invention, the insoluble dietary fiber is arabanase, cellulase, glucanase, hemicellulase, and amylase. And xylanase (Xylanase) is an enzymatic digestion product by any one or more enzymes selected from, and the enzyme digestion product is characterized in that the content of the insoluble dietary fiber is amplified.

In addition, the seasoning according to the present invention is characterized in that it is produced by the method for producing the seasoning described above.

As described above, according to the seasoning containing dietary fiber and its manufacturing method according to the present invention, the effect of maintaining a feeling of satiety by insoluble dietary fiber and water-soluble dietary fiber when eating and drinking seasonings can be applied to diet foods. .

In addition, according to the seasoning containing dietary fiber and its manufacturing method according to the present invention, since the content of relatively expensive insoluble dietary fiber contained in bamboo shoots is amplified and used for seasonings, it is possible to reduce the manufacturing cost of diet food. Is obtained.

In addition, according to the seasoning containing dietary fiber and its manufacturing method according to the present invention, since insoluble dietary fiber, which is a natural food, is used for seasoning, the speed at which the food containing the seasoning reaches the large intestine and the swelling time of the dietary fiber coincide. The effect of curing constipation is also obtained.

1 is a process chart for explaining the manufacturing process of dietary fiber according to the present invention,
Figure 2 is a process diagram for explaining the manufacturing process of the seasoning containing dietary fiber according to the present invention.

The above and other objects and new features of the present invention will become more apparent from the description of the present specification and the accompanying drawings.

As used herein, the term "sauce" is a thick liquid that is added to or sprinkled on food to give a taste or color in Western cuisine, such as Worcester sauce, chili sauce, tabasco sauce, rice sand sauce, tomato ketchup, mayonnaise sauce, mustard sauce. . It means dressing sauce, buckwheat sauce, and the like, and "seasoning" refers to ingredients used to enhance the taste of food, and includes the above-described sauce or seasoning using Korean red pepper paste, miso, soy sauce, and the like.

For example, the seasonings include jjigae sauce used for sundubu jjigae, miso jjigae, and bagged jjigae, bibim sauce used for bibimbap, bibim noodles, etc. Seasoning seasoning used for simmering jajang sauce, mackerel, and blackfish, soup seasoning used for seaweed soup, miso soup, and radish soup, stir-fried seasoning for stir-fried gopchang, octopus, bulgogi, pork, and chicken And the like. In addition, either powder or liquid seasoning may be applied to the seasonings according to the type of food.

On the other hand, in the present invention, extracts from bamboo shoot powder are used as insoluble dietary fiber and water-soluble dietary fiber, but are not limited thereto, and sweet potatoes, apples, bean curds, flax seeds, cabbage, cacao nibs, enoki mushrooms, seaweed, celery containing dietary fiber , Natural dietary fiber extracted from foods such as oats, rye, and burdock can also be applied.

The bamboo shoots used herein are edible, and belong to the genus Phylostachys, Phylostachys. (Arundinaria. simonii) belonging to (Arundinaria), Goryeozoret (Sasa. coreana) belonging to the genus Sasa, Sumjoritdae (Sasa. kurilensis), Sasa. quelpaertensis, Pseudosasa belonging to Bamboo shoots of any one of Pseudosasa. japonica and Pseudosasa. japonica var. purpurascens can be applied.

The bamboo salt applied to the present invention has a pale gray color, and is a processed salt that has a slight taste of the yolk of a boiled egg, and the raw material of the bamboo salt is sea salt, bamboo, pine, and mud, and the sea salt is specially processed at high temperature. In particular, among the sea salt, bamboo salt, which has been grown for more than 3 years, is cut out of bamboo, and the entrance is covered with red ocher, and then it is baked nine times with pine wood fire (over 1000℃) in an iron kiln.

The composition of such bamboo salt is similar to that of natural sea salt, but the content of K, Ca, Fe, Zn, and Mn among the metal elements is high, heavy metal elements are not detected, and the pH is around 10.0, which is alkaline. Bamboo salt strengthens the stomach from ancient times, has a strong detoxification effect, enhances leukocytes, sterilizes germs, blood purification, anti-inflammatory and antipyretic effects, improves acidic constitution to weak alkaline constitution, and removes odor. , It has been reported that it is effective in various diseases, such as promoting appetite, and in recent years, effects on gastritis, gastric ulcers, diseases of the digestive system, trauma treatment, and detoxification have been reported. In addition, attempts are being made to scientifically confirm and elucidate the pharmacological action of bamboo salt, such as an experimental result that a gargling solution mixed with bamboo salt reduces the number of streptococcus in the oral cavity and relieves symptoms of gingivitis. Recently, the Dana-Farber Cancer Research Center at Harvard Medical School reported the anticancer effect of bamboo salt, and interest and expectations are increasing.

Hereinafter, an example of a method of manufacturing a dietary fiber and a seasoning containing this dietary fiber according to the present invention will be described with reference to FIGS. 1 and 2.

1 is a process diagram for explaining the manufacturing process of dietary fiber according to the present invention, Figure 2 is a process diagram for explaining the manufacturing process of the seasoning containing dietary fiber according to the present invention.

In order to prepare a seasoning containing insoluble dietary fiber and water-soluble dietary fiber according to the present invention, first, as shown in FIG. 1, bamboo shoot powder is prepared (S10). That is, in the present invention, bamboo shoot powder is used as an example for preparing a seasoning containing insoluble dietary fiber and water-soluble dietary fiber. However, the present invention is not limited thereto, and natural dietary fiber extracted from foods such as sweet potatoes, apples, bean curds, flax seeds, cabbage, cacao nibs, enoki mushrooms, seaweed, celery, oats, rye, and burdock may be applied. .

As the bamboo shoots for preparing the bamboo shoot powder used as an example of the present invention, as described above, bamboo shoots of any one of bamboo shoots, bamboo shoots, somdae, wangdae, haejangjuk, Goryeojoritdae, sumjoritdae, Jejujoritdae, Idae, and Jajuuidae Can be used.

Meanwhile, in the present invention, as an example, cotton stalks collected from Damyang-gun in June 2015 were boiled whole at 100°C or higher for 1 hour, soaked in cold water to separate bamboo shoots and skins, and then rapidly frozen and stored at -80°C, respectively. Frozen bamboo shoots and bamboo shoots were freeze-dried, pulverized evenly into 100 mesh size, and stored in a refrigerator. The analysis of the sample was repeated three times and the average value was calculated.

In addition, as a pretreatment step, bamboo shoots and bamboo shoots dietary fibers were extracted using water and ethanol as extraction solvents, respectively. That is, distilled water was added to 100 g of the obtained cotton stalk sample, immersed at room temperature for 2 hours, and then heated at 100° C. for 1 hour.

Here, a pellet-type bamboo shoot dietary fiber (Sample 1), which is an insoluble fiber, was obtained except for the water-soluble dietary fiber (Sample 2), which is a supernatant.

Thereafter, 3 times ethanol was added to the pellet-type bamboo shoot dietary fiber (Sample 1), left at 25°C for 2 hours, and the water-soluble dietary fiber (Sample 4), which was the supernatant, was extracted (S20), and insoluble insoluble fiber except for the sample 4 A pellet-type bamboo shoot dietary fiber (Sample 3) was obtained.

Table 1 shows the results of the bamboo shoot dietary fiber analysis at each extraction step according to the above-described dietary fiber extraction. At this time, the amount of dietary fiber (water-soluble dietary fiber + insoluble dietary fiber) of bamboo shoots was measured according to the orbital method.

Extraction step Total dietary fiber (g/dry weight 100g) Bamboo shoots Bamboo shoots Sample 1 1.76±0.43 1.84±0.45 Sample 2 32.98±2.35 54.24±2.45 Sample 3 30.50±2.20 49.28±2.25 Sample 4 2.44±0.75 4.64±0.76

As such, fractions of the bamboo shoot dietary fiber obtained through the step-by-step process were collected and used as a sample for the experiment, and an enzyme hydrolyzate of bamboo shoots was prepared using the sample obtained from Sample 3 having the highest insoluble dietary fiber content. Any one or more enzymes selected from arabanase, cellulase, glucanase, hemicellulase, amylase, and xylanase for the insoluble dietary fiber of sample 3 By applying the enzyme digestion product in which the content of insoluble dietary fiber was amplified was obtained (S30). The preparation of specific bamboo shoot enzyme hydrolyzate is as follows.

Enzymatic digestion was performed using the insoluble dietary fiber fraction of the bamboo shoot powder obtained according to Sample 3 above. That is, 10 g of fractions were added to 300 ml of a 50 mM sodium acetate buffer having a pH of 5.0, and then expanded for 1 hour at 180 rpm in a 50° C. shaking incubator.

After that, the production of 0.5% Viscozyme (brand name) as a multi-component enzyme complex used to increase the yield when decomposing vegetables, 0.5% Celluclast (brand name), and Maltitol (Maltose Syrup) as a fibrinolytic enzyme used to decompose vegetable raw materials. As Fungal Alpha-amylase used for this, 0.5% Fungamyl (brand name) was applied and enzymatically digested for 0, 3, 6, 12 and 24 hours at 180 rpm at the same temperature.

The enzymatic reaction was completed by heating at 90° C. for 5 minutes to inactivate the enzyme. Thereafter, the enzyme decomposition product was dried using a lyophilizer, and the prepared powder was stored refrigerated at 4°C.

On the other hand, the enzyme hydrolyzate was prepared in the same manner except that the bamboo shoot shell powder obtained according to the above method was used instead of the bamboo shoot powder.

The results of measuring the total amount of dietary fiber according to the enzyme digestion time of the enzyme digestion product prepared as described above according to the method shown in Table 1 are shown in Table 2.

Enzyme digestion time (h) Total dietary fiber (g/dry weight 100g) (growth rate, %) Bamboo shoots Bamboo shoots 0 26.78±2.35 (100) 45.14±4.22(100) 3 30.64±2.87(114) 49.32±2.74 (109) 6 34.44±2.86(129) 54.57±3.25 (121) 12 37.74±2.23 (141) 58.33±2.68(129) 24 38.70±2.62(145) 62.04±2.42(137)

As can be seen in Table 2, the enzyme decomposition product according to Sample 3 increased by 145% in the case of bamboo shoots and 137% in the case of bamboo shoots after 24 hours fermentation, indicating that the content of the insoluble dietary fiber was amplified. Could

Insoluble dietary fiber does not dissolve in water and has a function of absorbing moisture. Therefore, when insoluble dietary fiber is ingested, it proceeds to the large intestine of the human body and absorbs moisture, so it functions in the large intestine by absorbing moisture from the digestive system and increasing the volume of feces. This makes bowel movements active, so it is excellent for treating constipation. However, eating too much insoluble dietary fiber interferes with the absorption of nutrients such as calcium, iron, and zinc.

In addition, water-soluble dietary fiber is a dietary fiber that is well soluble in water. It combines with water in the digestive tract to become soft and sticky like a gel. It absorbs more moisture in the body than insoluble dietary fiber, and also makes bowel movements more active. It facilitates and softens the stool, making it easier to glide through the gastrointestinal tract.

Therefore, in the present invention, in order to optimize long movement, water-soluble dietary fiber and insoluble dietary fiber are mixed (S40) in a ratio of 4:1 as a weight ratio, and 3 to 10 parts by weight, preferably 6 parts by weight, based on 100 parts by weight of seasonings. Includes parts by weight.

The mixed dietary fiber of water-soluble and insoluble lingering in the step S40 is processed into powder or liquid dietary fiber to correspond to the kind of seasoning, for example, powder-type seasoning or liquid-type seasoning (S50).

Next, as shown in FIG. 2, seasonings are prepared (S100).

The seasonings are, for example, seasonings used for sundubu jjigae, doenjang jjigae, and bagged jjigae, bibim seasonings used in bibimbap, bibim noodles, etc. Seasoning seasoning used for simmering jajang sauce, mackerel, blackfish, etc. It is prepared in any one of, and according to the type of food, it is prepared in a powder or liquid form.

In addition, bamboo salt may be added to the seasoning.

On the other hand, the bamboo salt is provided to include 0.6 to 1.5 parts by weight based on 100 parts by weight of the seasoning. If the content of the bamboo salt is less than 0.6 parts by weight, it is difficult to exert the efficacy of the bamboo salt, and if the content of the bamboo salt exceeds 1.0 part by weight, there is a fear that the seasoning itself will be excessively salty.

By adding the bamboo salt, it is possible to inhibit the growth of bacteria and subsequent decay in the seasoning, increase water retention and softening, and obtain an effect on the pharmacological action of gastritis, gastric ulcer, and digestive system, which are unique effects of bamboo salt. .

Next, the powder or liquid dietary fiber prepared in the stage S50 is mixed in response to the powder or liquid seasoning prepared in step S100 (S200). Such mixing is performed by a conventional mixer (mixer) or the like.

The powder or liquid dietary fiber contains 3 to 10 parts by weight, preferably 6 parts by weight, based on 100 parts by weight of the seasoning.

The seasoning in which dietary fiber is mixed with the seasoning in the step S200 is packaged according to a predetermined standard (S300).

The seasoning prepared as described above was applied as a source for cutlets to evaluate the concept. That is, a conventional cutlet sauce made with flour, butter, Worcester sauce, ketchup, sugar, water, milk, etc. to a commercial pork cutlet, and the seasoning in which the dietary fiber according to the present invention is mixed with the cutlet sauce, respectively, to be sampled. Then, after 4 hours, the state of satiety was averaged and compared by a scoring method with a perfect score of 5 points.

Table 3 below shows the satiety of pork cutlet gas of the present invention containing the seasoning according to the present invention and the pork cutlet gas of a comparative example containing a conventional cutlet sauce in teens, 20s, 30s, 40s, 50s, and 60s. This is the result showing the average value of each of 10 people (rounded to the nearest decimal point).

Pork cutlet as a comparative example Pork cutlet of the present invention 10 units 0 One 20's 0 One 30s 0.5 One 40s 0.5 1.5 50 cars One 1.5 60 cars One 2

According to the results of Table 3, for the pork cutlet of the comparative example, the teens and 20s hardly felt satiety, but the pork cutlet of the present invention to which the seasoning containing 6 parts by weight of water-soluble dietary fiber and insoluble dietary fiber was added, felt satiety. . These results were almost the same in their 30s, 40s, 50s, and 60s. Therefore, pork cutlet to which seasonings containing insoluble dietary fiber and water-soluble dietary fiber according to the present invention are added could be sufficiently applied as diet food. In addition, when the panel members who ate the pork cutlet to which the present invention was applied were inquired about the condition of the bowel movement the next day, a reply was received that the bowel movement was smooth.

It was found that the seasoning according to the present invention contains insoluble dietary fiber and water-soluble dietary fiber, so that bowel movements are also actively promoted and stools are softened so that the gastrointestinal tract slides easily, thereby preventing constipation.

Although the invention made by the present inventor has been described in detail according to the above embodiment, the invention is not limited to the above embodiment, and can be changed in various ways without departing from the gist of the invention.

By using the seasoning containing dietary fiber according to the present invention and the method of manufacturing the same, it can be applied to diet food by maintaining a feeling of satiety by insoluble dietary fiber and water-soluble dietary fiber when eating and drinking seasonings.

Claims (10)

delete delete delete delete delete (a) Worcester Sauce, Chili Sauce, Tabasco Sauce, Rice Sand Sauce, Tomato Ketchup, Mayonnaise Sauce, Mustard Sauce, Dressing Sauce, Jjigae Seasoning, Bibim Seasoning, Seasoning Used in Rice Cake Bok, Ramen Seasoning, Jajang Seasoning, Stewed Seasoning, and Soup Seasoning , Stir-fried seasoning, preparing any seasoning of seasoning,
(b) comprising the step of mixing powdered dietary fiber or liquid dietary fiber with the seasonings prepared in step (a),
The powdered dietary fiber or liquid dietary fiber includes water-soluble dietary fiber and insoluble dietary fiber extracted from bamboo shoot powder,
The water-soluble dietary fiber and the insoluble dietary fiber are each
(b1) preparing bamboo shoot powder,
(b2) adding distilled water from the bamboo shoot powder prepared in step (b1), immersing it for 2 hours at room temperature, and then heating at 100°C for 1 hour to extract the first water-soluble dietary fiber from the supernatant,
(b3) extracting the pellet-type first insoluble dietary fiber excluding the first soluble dietary fiber extracted in step (b2),
(b4) adding three times the amount of ethanol to the pellet-type first insoluble dietary fiber extracted in step (b3), leaving it for 2 hours at 25°C, and extracting the second soluble dietary fiber from the supernatant again,
(b5) prepared by the step of extracting the pellet-type second insoluble dietary fiber excluding the second soluble dietary fiber extracted in step (b4),
The water-soluble dietary fiber and the insoluble dietary fiber are mixed in a ratio of 4:1 as a weight ratio,
The water-soluble dietary fiber and the insoluble dietary fiber are included in 6 parts by weight based on 100 parts by weight of the seasoning,
In the step (b1), the bamboo shoot powder is a powder that is refrigerated by freeze-drying bamboo shoots and bamboo shoots at -80°C and then pulverizing them to a size of 100 mesh. delete delete delete Seasoning characterized in that it is produced by the method of manufacturing the seasoning of claim 6.

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