KR102232559B1 - Dressing composition for salad containing rubus coreanum vinegar - Google Patents

Abstract

The present invention relates to a dressing composition for salads containing bokbunja vinegar, and more specifically, purified water, canola oil, bokbunja vinegar, sugar mixture, brewed vinegar, bokbunja juice, seasoning and thickener.
Salad dressing composition consisting of the above ingredients contains bokbunja vinegar, rich in nutrients such as carbohydrates, organic acids, vitamins and polyphenols, and exhibits excellent antioxidant effects.

Description

Salad dressing composition containing bokbunja vinegar {DRESSING COMPOSITION FOR SALAD CONTAINING RUBUS COREANUM VINEGAR}

The present invention relates to a salad dressing composition containing bokbunja vinegar, and more specifically, bokbunja vinegar is contained, rich in nutrients such as carbohydrates, organic acids, vitamins and polyphenols, and contains bokbunja vinegar showing excellent antioxidant effect. It relates to a dressing composition for salad.

Rubus coreanus Miquel is a deciduous broad-leaved shrub belonging to the Rosaceae family. It reaches 2-3 m in height, and its stem end is purple or red, and is a kind of raspberry covered with white powder. It is a perennial plant that blooms white flowers in May-June and bears hemispherical dark red fruits in July-August. It is wild in the southern part of the Hwanghae-do region of the Korean peninsula and 50-1,000 m above sea level in China and Japan. , 1990).

In addition, bokbunja fruit contains carbohydrates, organic acids, vitamin B group, vitamin C, inorganic components and phenolic compounds such as quercetin, ellagic acid, and sanguiin H-5 (Lee JH et al., 2006, Pang GC et al. , 1996). Isolation and identification of Quercetin with antioxidant activity from bokbunja fruit (Yoon et al., 2003), lactic acid bacteria fermentation and physiological effects of bokbunja have been reported (Park YS et al., 2003). In addition, changes in properties of phenolic compounds according to extraction conditions of bokbunja (Yoon et al., 2003), antioxidant activity of bokbunja (Yoon et al., 1995), separation of hydrolyzed tannin from unripe bokbunja (Lee & Lee, 1995) ), it has been reported that there are various physiological activities such as quality characteristics of dried noodles added with unripe bokbunja powder (Lee et al., 2000). Raspberry fruit is small in size and has a high moisture content, which makes it easy to perish and storage. Therefore, research on the development of processed food using bokbunja is insufficient, and its application value as a functional food material is expected to be high, but research is still insufficient. The use of Korea is not well done (Kim AJ et al., 2007b).

Salad is a typical vegetable cooking method and is widely used as the main dish itself, and accordingly, the use of dressings that add flavor to the salad is increasing (Choi SN et al., 2009). Dressing arouses appetite before meals, improves taste and aroma of food (Kim HD et al., 2002), plays a role in imparting color, and balances nutrition in a meat-oriented Western diet, and additives are added. It has the function of increasing nutritional value and helping digestion (Kim MH, 2003; Kim YH, 2007; Lee KI, 2004).

Dressings used to eat salads are used for the purpose of enhancing the flavor of foods in manufacturing, processing, and cooking foods in the Food Code (2008). It is defined as "dressing, mayonnaise," which is made by adding eggs or food additives and emulsifying or prepared in the form of a separated liquid, or adding vegetables, fruits, etc. to it.

In general, dressing is usually a cold type of sauce, which is mainly sprinkled on cold vegetables, and there are three types of dressings: mixed dressing of oil and vinegar, dressing with mayonnaise, and cooked dressing, depending on the quality of the ingredients used. Its flavor and properties depend (Sharon, 1990).

Oil and acid are used as main ingredients for dressings, and spices and fruits that help taste and emulsification are mixed as subsidiary materials. At this time, spices and fruits have been reported to increase the antioxidant and antibacterial properties of the dressing (Frutos, MJ et al. , 2005).

Recently, as interest in health has increased, studies in which various natural ingredients are added to existing dressings have been reported, and studies on this include shiitake mushroom salad dressing (Jung HA et al., 2011), Schisandra chinensis salad dressing (Yim SB et al. al., 2012), blueberry juice yogurt dressing (Lee WG et al., 2012), ginger salad dressing (Jung HA et al., 2013), bokbunja juice yogurt dressing (Park JY et al., 2013), mulberry juice Yogurt dressing (Park KB, 2014), berry powder salad dressing (Bing DJ et al., 2015), aronia juice yogurt dressing (Park KB et al., 2015) have been reported.

Therefore, in this research project, after preparing vinegar using bokbunja with proven functionality, we developed a salad dressing composition using it, analyzed physicochemical properties and functional ingredients, and developed a salad dressing composition containing bokbunja vinegar with matching functionality. I want to.

Korean Patent Registration No. 10-1125509 (2012.03.05) Korean Patent Registration No. 10-1428692 (2014.08.04)

It is an object of the present invention to provide a salad dressing composition containing bokbunja vinegar, rich in nutrients such as carbohydrates, organic acids, vitamins and polyphenols, and exhibiting excellent antioxidant effects.

An object of the present invention is achieved by providing a salad dressing composition containing bokbunja vinegar, characterized in that it consists of purified water, canola oil, bokbunja vinegar, sugar mixture, brewed vinegar, bokbunja juice, seasoning and thickener.

According to a preferred feature of the present invention, the dressing composition for salad using bokbunja vinegar is 100 parts by weight of purified water, 60 to 70 parts by weight of canola oil, 30 to 35 parts by weight of bokbunja vinegar, 60 to 65 parts by weight of sugar mixture, 30 to brewed vinegar. It shall consist of 35 parts by weight, 10 to 15 parts by weight of bokbunja juice, 20 to 25 parts by weight of seasoning, and 0.1 to 0.5 parts by weight of a thickener.

According to a more preferred feature of the present invention, the bokbunja vinegar is mixed with bokbunja and sugar to prepare a mixture so that the sugar content is 23 to 25 brix, and then 0.5 to 1.5 parts by weight of yeast is added to 100 parts by weight of the mixture, and 20 to After the first fermentation at 30° C. for 8 to 12 days, solids are removed, 0.05 to 0.15 parts by weight of yeast are additionally added, and secondary fermentation is performed at 24 to 26° C. for 28 to 32 days.

According to a more preferred feature of the present invention, the sugar mixture is made by mixing sugar and oligosaccharides in an amount of 1:0.7 to 0.8 parts by weight.

According to an even more preferred feature of the present invention, the seasoning is to be made of mustard seeds, salt, dry garlic and pepper.

According to a further preferred feature of the present invention, the thickener is made of xanthan gum.

The dressing composition for salads containing bokbunja vinegar according to the present invention is rich in nutrients such as carbohydrates, organic acids, vitamins and polyphenols by containing bokbunja vinegar, and provides a salad dressing composition exhibiting excellent antioxidant effect.

1 is a photograph showing a salad dressing composition containing bokbunja vinegar prepared through Example 1 in the present invention.
2 is a photograph showing a state in which a dressing composition for salad containing bokbunja vinegar prepared through Example 1 of the present invention is put into a storage container.

Hereinafter, a preferred embodiment of the present invention and the physical properties of each component will be described in detail, but this is for explaining in detail enough that one of ordinary skill in the art can easily carry out the invention, This does not mean that the technical spirit and scope of the present invention are limited.

The dressing composition for salads containing bokbunja vinegar according to the present invention consists of purified water, canola oil, bokbunja vinegar, sugar mixture, brewed vinegar, bokbunja juice, seasoning and thickener, 100 parts by weight of purified water, 60 to 70 parts by weight of canola oil, bokbunja It is preferable to consist of 30 to 35 parts by weight of vinegar, 60 to 65 parts by weight of sugar mixture, 30 to 35 parts by weight of brewed vinegar, 10 to 15 parts by weight of bokbunja juice, 20 to 25 parts by weight of seasoning, and 0.1 to 0.5 parts by weight of thickener.

The bokbunja vinegar is mixed with bokbunja and sugar to prepare a mixture so that the sugar content is 23 to 25 brix, and then 0.5 to 1.5 parts by weight of yeast is added to 100 parts by weight of the mixture, and the first for 8 to 12 days at 20 to 30°C After fermentation, the solid content is removed, and 0.05 to 0.15 parts by weight of yeast are additionally added, followed by secondary fermentation at 24 to 26°C for 28 to 32 days.

In addition, the sugar mixture is made by mixing sugar and oligosaccharides in an amount of 1:0.7 to 0.8 parts by weight.

In addition, the seasoning consists of mustard seeds, salt, dry garlic and pepper, and consists of 12 to 14 parts by weight of mustard seeds, 4.5 to 5.5 parts by weight of salt, 3 to 3.5 parts by weight of dry garlic, and 1 to 2 parts by weight of pepper.

In addition, the thickener is preferably made of xanthan gum.

The dressing composition for salad containing bokbunja vinegar consisting of the above ingredients is 100 parts by weight of purified water, 60 to 70 parts by weight of canola oil, 30 to 35 parts by weight of bokbunja vinegar, 60 to 65 parts by weight of sugar mixture, 10 to 15 parts by weight of bokbunja juice , 20 to 25 parts by weight of seasoning and 0.1 to 0.5 parts by weight of a thickener were added to a homogenizer, stirred to homogenize, and then the homogenized mixture was sterilized with a sterilizer at a temperature of 100° C. for 50 to 70 seconds and then put into a storage container. Will be kept.

General components of bokbunja used in the present invention were analyzed, and analyzed together using Audi as a comparative group, and are shown in Table 1 below.

As shown in Table 1 below, the moisture content of bokbunja and Audi was measured as 86.35±1.43 and 88.90±0.20, and the protein was 1.34±0.01 and 0.64±0.22, which was about 2 times higher than that of Audi. Lipids were measured at 0.10±0.01 and 0.42±0.51, respectively, but Audi was measured 4 times higher than that of bokbunja. Ash content was found to be 0.63±0.05 and 0.53±0.01, respectively.

<Table 1>

In addition, DPPH-free radical scavenging activity of this molecule was measured. DPPH is irreversibly received by electrons or hydrogens from ascorbic acid, tocopherol, polyhydroxy aromatic compounds, and aromatic amines to form a stable molecule, resulting in decolorization of dark purple. It is widely used to search for antioxidants from various natural materials by using the principle. In the human body, in particular, free radicals generated during the oxidation of fats promote cell aging and degrade the defense mechanisms of living cells, as well as cell activity. Therefore, it is necessary to fundamentally inhibit the generation of these free radicals or to protect living cells by stabilizing the free radicals that have already been generated. The electron donating action inhibits the oxidation of cellular components by donating electrons to these biologically active free radicals. To compare with bokbunja, DPPH (2,2-diphenyl-1-picryl-hydrazyl) radical scavenging activity was measured with mulberry grown in Gochang, and the results are shown in Table 2 below.

<Table 2>

_{As shown in Table 2 above, the IC 50} values of the DPPH-free radical scavenging activity of the two berries were 6.19 and 5.59, respectively, indicating a slightly higher value than that of Mulberry.

In addition, the results of measuring the ABTS radical scavenging activity of bokbun and mulberry used in the present invention are shown in Table 3 below.

ABTS[2,2'-azinbis-(3-ethyl-benzothiazoline-6-sulfonic acid)] is a relatively stable free radical and is widely used for screening antioxidant activity along with the DPPH method. It is also known as a method applicable to the measurement of lipophilic or hydrophilic antioxidants. ABTS is a method to measure the activity of scavenging cationic radicals and DPPH is an anionic radical by absorbance. The degree of binding between the substrate and the reactant is different between the two methods, so there may be a difference in the measured value of the radical scavenging activity using the extract.

<Table 3>

As shown in Table 3 above, the IC ₅₀ values of the ABTs radical scavenging activity of the two berries were 11.36 and 16.13, respectively, and Audi showed higher values than bokbunja.

In addition, the total flavonoid components of bokbunja used in the present invention were analyzed, and the polaronoids are mainly composed of anthocyanidins, flavonols, flavones, cathechins and flavanones, and flavonoids present in a large amount in plants have antioxidant activity, prevention of circulatory diseases, It has been reported that it exhibits various functional physiological effects such as anti-inflammatory, anti-allergic, antibacterial, antiviral, and immunity enhancement (Kawaguchi K 1997, Middleton E 1997, Nakagawa M 1974). The total flavonoid contents of bokbunja and mulberry are shown in Table 4 below.

<Table 4>

As shown in Table 4 above, the total flavonoid content of bokbunja was 0.62mg/mL and that of mulberry was 0.59mg/mL.

In addition, the total polyphenol content of bokbunja used in the present invention was measured and shown in Table 5 below.

Phenolic compounds present in plants are secondary metabolites and have one or more phenolic hydroxyl (OH) groups in the molecule, so they bind to proteins and macromolecules, and have a resonance-stabilized structure that accepts electrons directly for antioxidant reactions. It is an important component found in various plant kingdoms while contributing to it. It has excellent binding power with divalent metal ions and has effects such as lowering cholesterol, inhibiting hypertension or arteriosclerosis by removing free radicals through hydrogen donating action, preventing obesity by inhibiting the production of neutral lipids, and enhancing resistance of capillaries. It is known to exhibit antioxidant and anti-cancer effects.

<Table 5>

Hereinafter, a method of preparing a dressing composition for a salad containing bokbunja vinegar according to the present invention and physical properties of a dressing composition for a salad prepared through the method will be described with reference to examples.

<Production Example 1>

After preparing a mixture so that the sugar content is 24 brix by mixing bokbun and sugar, 1.0 parts by weight of yeast was added to 100 parts by weight of the mixture, and after primary fermentation at 5°C for 10 days, the solids were removed and 0.1 parts by weight of yeast It was further added and fermented at 25° C. for 30 days to prepare bokbunja vinegar.

In the present invention, general components of raw materials were analyzed by the AOAC (2000) method. Moisture content was measured using an atmospheric pressure heating method using an oven at 105°C, and crude lipids were measured using a Soxhlet device (Extraction Unit E-816) using the Soxhlet method using ether as a solvent. The protein content was measured by the trace Keldahl method, and the ash was measured by the direct incineration method using a 550°C incinerator.

In addition, for DPPH (2,2-diphenyl-1-picryl-hydrazyl) radical scavenging activity, 200 mL of ethanol was added to 100 mL of sample solution prepared by concentration, ^{300 mL of 2×10 -4} M DPPH solution was added, and then mixed with a vortex mixer for 5 seconds. After reacting at room temperature for 30 minutes, absorbance was measured at 517 nm using ELISA (Synergy HT, Biotec, Washington DC, USA). Control was experimented by adding ethanol instead of the sample.

DPPH radical scavenging activity(%)=(1-absorbance of sample/absorbance of control) ×100

In addition, the measurement of antioxidant activity using ABTS radicals is a method using the fact that ABTS radicals generated by reaction with potassium persulfate are removed by antioxidants in the extract, and the characteristic color of the radical is decolorized, and the antioxidant activity is explored with the DPPH method. Is it used often? ABTS assay was measured by modifying methods such as Art. Take 5 mL of a sample prepared by concentration (1, 5, 10, 25, 50/mL) into a 96 well plate, add 195 mL of a 2.45 mM ABTs solution adjusted to pH 7.0, stir well, and leave for 7 min, then ELISA Absorbance was measured at 734 nm using, and ethanol was added instead of the sample for the control.

ABTS radical scavenging activity (%) = (1-A/B) × 100

A: Absorbance of sample

B: Absorbance of blank

In addition, the flavonoid content was also measured using the health functional food code method. That is, 1.5 mL of ethanol, 0.1 mL of 10% aluminum nitrate, 0.1 mL of 1 M calcium acetate, and 2.8 mL of distilled water were sequentially added to 0.5 mL of each sample, mixed with a vortex mixer, and reacted in the dark for 40 minutes, followed by UV/VIS spectrophotometer (UV- 2450, Shimadzu Co., Kyoto, Japan) was used to measure the absorbance at 415 nm. At this time, a calibration curve was prepared using quercetin (Sigma-Aldrich Co., St. Louis, Mo, USA) as a standard material, and the total polyphenol content was calculated from this.

In addition, the total polyphenol content was measured using the Folin-Denis method using the principle of showing a blue color by reacting with phosphomolybdic acid, a phenolic substance. 1 mL of Folin-Ciocalteau's phenol regent was added to 1 mL of the sample solution, reacted for 3 minutes, 1 mL of 10% Na ₂ CO ₃ was added and reacted at room temperature for 1 hour, followed by UV/VIS spectrophotometer (UV-2450, Shimadzu Co., Kyoto, Japan) ) Was used to colorimetrically quantify at 700 nm. At this time, a calibration curve was prepared using gallic acid (Sigma-Aldrich Co., St. Louis, Mo, USA) as a standard material, and the total polyphenol content was calculated from this.

In addition, the sugar content was measured repeatedly three times using a portable sugar content meter (Refractometer, PAL-1, Brix 0 to 53%, Atago, Japan) and then expressed as the average value.

In addition, the pH measurement was repeated three times using a pH meter (SevenEasy, Mettler Toledo, Swiss), and the acidity was measured using an automatic acidity meter (Easy pH, METTLER TOLEDO, Swizerland) and measured three times as an average value. Indicated.

In addition, chromaticity measurement was expressed as L (Lightness), a (Redness), and b (Yellowness) values using a spectroscopic colorimeter (CM-5, Minolta, Osaka, Japan). The average value is shown.

In addition, amino acid analysis was performed using HPLC. Borate buffer, OPA/MPA, and FMOC reagents were mixed with the sample in stages, and when the reaction was completed, the sample was injected into the column for analysis. HPLC conditions were analyzed with Dionex Ultimate 3000 (Thremo Dionex, USA), and a column was used as VDSpher 100 C18-E (4.6mm x 150mm, 3.5um/VDS optilab, Germany).

In addition, for inorganic components, the sample was decomposed using a microwave digester (Ultrawave, Milestone, Italy) using nitric acid, hydrogen peroxide, and distilled water according to the method of Osborne & Voogt (1981). After cooling, the sample was diluted with a small amount of distilled water. Transfer to a 50 mL diaphragm flask and diaphragm with distilled water. This solution was analyzed by ICP-OES (Agilent 720-ES, Melbourne, Australia) to determine the content of inorganic components. Analysis conditions were 1.20 kw for power, 15 rpm for analysis pump rate, and 10 sec for rinse time.

In addition, for organic acid analysis, after homogenizing the sample evenly with a homogenizer, 10 g was taken into a 100 mL volumetric flask, accurately filled with distilled water to the indicated line, and extracted for 1 hour by ultrasonication. After centrifuging for 30 minutes at 3,000 rpm in a centrifuge at 5°C, the supernatant was taken, filtered with a membrane filter (0.45 μm) and analyzed by HPLC (Dionex Ultimate 3000 (USA), and each retention time of the standard organic acid was confirmed. The content was calculated from the area of the standard organic acid and the area of the sample at that time.

In addition, for the analysis of free sugar, 50 mL of distilled water was added to 5 g of a sample, shaken for 30 minutes in a water bath at 30°C, centrifuged at 15,000 rpm for 20 minutes, and then measured at 25 mL and filtered with a 0.45 μm syring filter. Waters 2695, Milford, CT, USA). As HPLC conditions, the column was carbohydrate analysis (4.6×150 mm, TST, Waters, Newcastle, DE, USA), the solvent was acetonitrile-water (75:25v/v), and the flow rate was analyzed at 1.5 mL/min, The free sugar content was calculated from a calibration curve prepared using the same standard material as each free sugar in the sample (Sigma Chemical Co., St. Louis, MO, USA).

The sugar content, acidity, and pH of the bokbunja vinegar prepared through Preparation Example 1 were measured and shown in Table 6 below.

<Table 6>

As shown in Table 6 above, the sugar content of bokbunja vinegar was 10°Brix, and the acidity and pH were 5.05% and 3.32, respectively.

In addition, the chromaticity of the bokbunja vinegar prepared through Preparation Example 1 was measured and shown in Table 7 below.

<Table 7>

As shown in Table 7 above, the L value representing the brightness value of bokbunja vinegar was 24.49±0.09, the redness a value was 43.61±0.02, and the yellowness value b was 41.58±0.16.

In addition, the amino acids of bokbunja vinegar prepared through Preparation Example 1 were analyzed and shown in Table 8 below.

<Table 8>

As shown in Table 8 above, proline among amino acids showed the highest value at 58.71 mg/L, followed by alanine in the order of 56.94 mg/L, and histidine at 1.97 mg/L, showing the lowest value.

In addition, the inorganic components of the bokbunja vinegar prepared through Preparation Example 1 were analyzed and shown in Table 9 below.

<Table 9>

As shown in Table 9 above, the inorganic component of bokbunja vinegar showed the highest content of K at 1351.453 mg/L, followed by 126.416 mg/L of Mg and 107.547 mg/L of Ca.

In addition, the organic acid component of bokbunja vinegar prepared through Preparation Example 1 was analyzed and shown in Table 10 below.

<Table 10>

As shown in Table 10 above, the main organic acid of bokbunja vinegar was Acetic acid, and its content was 38931.442 mg/L. Subsequently, citric acid and lactic acid were high at 1905.739 mg/L and 854.529 mg/L, respectively, and malic acid was the lowest at 231.095 mg/L.

In addition, the free sugar component of bokbunja vinegar prepared through Preparation Example 1 was analyzed and shown in Table 11 below.

<Table 11>

As shown in Table 11 above, the main free sugar components of bokbunja vinegar were fructose and glucose, and the contents were 7879.217 and 6506.876mg/L, respectively.

<Example 1>

Purified water 30g, canola oil 20g, bokbunja vinegar 10g, sugar 11g, oligosaccharide 8, brewed vinegar 10g, bokbunja juice 4g, mustard seed 3.9g, salt 1.5g, dry garlic 1g, pepper 0.5g, xanthan gum After 0.1 g was added to a homogenizer and homogenized for 30 minutes, the homogenized mixture was put into a sterilizer and sterilized at a temperature of 100° C. for 60 seconds to prepare a salad dressing composition containing bokbunja vinegar.

The sugar content, acidity, and pH of the salad dressing composition containing bokbunja vinegar prepared through Example 1 were measured and shown in Table 12 below.

However, the sugar content was measured repeatedly 3 times using a portable sugar content meter (Refractometer, PAL-1, Brix 0 to 53%, Atago, Japan) and then expressed as the average value.

In addition, the acidity was measured using an automatic acidity meter (Easy pH, METTLER TOLEDO, Swizerland) and measured three times and expressed as an average value.

In addition, the pH measurement was repeated three times using a pH meter (SevenEasy, Mettler Toledo, Swiss).

<Table 12>

In addition, the viscosity of the salad dressing composition containing bokbunja vinegar prepared through Example 1 was measured and shown in Table 13 below.

However, the viscosity was measured at room temperature using a spindle LV2 rule at 100 rpm using a Viscometer (brookfield, LVDV II, USA), and the viscosity at the moment about 1 minute after the spindel started to protrude was read in cP (centi poise) units.

<Table 13>

In addition, the chromaticity of the salad dressing composition containing bokbunja vinegar prepared through Example 1 was measured and shown in Table 14 below.

However, chromaticity was expressed as L (Lightness), a (Redness), b (Yellowness) values using a spectrochromometer (CM-5, Minolta, Osaka, Japan), and the average value of each sample was measured three times. Shown.

<Table 14>

In addition, the nutritional components of the salad dressing composition containing bokbunja vinegar prepared through Example 1 were analyzed and shown in Table 15 below.

However, the analysis of nutrients was conducted by requesting the CESCO Test Analysis Center. As for the analysis, the nine major nutrients such as sodium, sugar, calories, crude protein, crude fat, cholesterol, carbohydrates, trans fat and saturated fat were analyzed.

<Table 15>

As shown in Table 15 above, the salad dressing composition containing bokbunja vinegar prepared through Example 1 of the present invention is 100ml per serving, with 7% of the nutrient standard for carbohydrates, 18% for sugars, 1% for protein, and fat. Silver was 41%, saturated fat was 7% and sodium was 36%.

The dressing composition for salads containing bokbunja vinegar according to the present invention contains bokbunja vinegar, rich in nutrients such as carbohydrates, organic acids, vitamins and polyphenols, and exhibits an excellent antioxidant effect.

Claims (6)

100 parts by weight of purified water, 60 to 70 parts by weight of canola oil, 30 to 35 parts by weight of bokbunja vinegar, 60 to 65 parts by weight of sugar mixture, 30 to 35 parts by weight of brewed vinegar, 10 to 15 parts by weight of bokbunja juice, 20 to 25 parts by weight of seasoning And 0.1 to 0.5 parts by weight of a thickener is added to a homogenizer, stirred to homogenize, and then the homogenized mixture is sterilized with a sterilizer at a temperature of 100° C. for 50 to 70 seconds,
The bokbunja vinegar,
After preparing a mixture so that the sugar content is 24 brix by mixing bokbun and sugar, 1.0 parts by weight of yeast was added to 100 parts by weight of the mixture, and after primary fermentation at 5° C. for 10 days, solids were removed and 0.1 parts by weight of yeast It is prepared by adding additionally and second fermentation at 25°C for 30 days,
The seasoning is,
12 to 14 parts by weight of mustard seeds, 4.5 to 5.5 parts by weight of salt, 3 to 3.5 parts by weight of dry garlic, and 1 to 2 parts by weight of pepper,
The thickener is made of xanthan gum,
The sugar mixture,
Salad dressing composition containing bokbunja vinegar made by mixing sugar and oligosaccharides in an amount of 1:0.7 to 0.8 parts by weight. delete delete delete delete delete

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