KR20130000623A - Thickening food additives composition containing tremella fuciformis powder and the manufacturing method for the same - Google Patents

Abstract

PURPOSE: A manufacturing method of a food additive component is provided to improve property and texture of food while enhancing stickiness and viscosity of the food using white Auricularia auricula judae. CONSTITUTION: A manufacturing method of a food additive component comprises the following steps: pulverizing white Auricularia auricula judae into powder after freeze-drying; weighing the powdered white Auricularia auricula judae, a vegetable and fruit mixture, and various minor ingredients, and mixing; and filtering the mixture with a strainer sized 35-45 mesh, and storing after sterilization and sealing. The powder of the white Auricularia auricula judaeis added to the food component with 0.5-1.5% by weight. The vegetable and fruit mix is added to the food component with 35-40% by weight. The vegetable and fruit is composed of 15-25% by weight of mango, 15-25% by weight of Psidium guajava, 15-25% by weight of apple, 15-25% by weight of tomato, and 15-25% of jujube. The various minor ingredients are of 20-25% by weight of vinegar, 15-20% by weight of high fructose, 5-10% by weight of water, 4-7% of sugar, 3-6% by weight of salt, 2-4% by weight of cornstarch, and 0.1-1% by weight of spice. The sterilization is conducted for 1-5 minutes under the temperature range of 100-105 degree Celsius. The food is selected from pork cutlet, barbecue, pork, beef, mutton, chicken, meat dish, seafood dish, and all kinds of other dish.

Description

Thickening food additives composition containing Tremella fuciformis powder and the manufacturing method for the same}

The present invention relates to a thickening food additive composition comprising a mushroom powder and a method for producing the same.

In recent years, as the country's economic growth, people's incomes have increased, and dietary lifestyles have been westernized, various meat consumption has increased, forming a global village across borders. Western cuisine has been in the spotlight in the world of hotels and dining out due to its characteristic that it fits well into any country's tastes in addition to enhancing the taste and quality of dishes.

Western cuisine uses sauces to add flavor, color, and aroma to food, enhance appetite, enhance nutrition, and retain moisture. In addition, the sauce adds a soft texture to the dish, acts as a lubricating oil to aid digestion, and improves the quality of the food by making the ingredients look entangled and combined to enhance the overall appearance of the dish. In addition, with the recent development of the food service industry due to the improvement of living standards, the social advancement of women, and the nuclear family, the diversification of sauces and their consumption have increased. It is situated in the form of a new expression culture.

However, in general, mustard, mayonnaise, various spices, and complex sources based on them are widely known. However, these conventional sauces are not considered to be very suitable for Korean taste and health, and most depend on imports. Therefore, it is urgently needed to develop a new concept of source that is better for Koreans and developed in our own nature to prevent foreign currency outflow and to be healthy.

On the other hand, mushrooms have been used for food for a long time and contain nutrients such as carbohydrates, proteins, lipids, minerals and vitamins as well as unique flavors and aromas, making them popular as natural foods, low-calorie foods and pollution-free foods. That is food. In particular, as the prevention and improvement effects of the so-called adult diseases such as control of the biological function of the mushroom and cancer, stroke, and heart disease have been reported, interest in mushrooms has increased and the value as a functional food is gradually increasing.

Recently among these mushrooms, in particular, the tremella fuciformis Berk . ) Is a high quality material for expensive whitening skin and has been spotlighted as a nutritious healthy food. In addition, the white-wood mushroom contains many inorganic ingredients such as calcium and iron, and has a water retention capacity of about 500 times its own weight, giving moisture and softness to the skin, and also has a neurotrophic factor-like active function. As it turns out, many researches are being actively conducted by paying attention to various functional effects beyond simply serving as a health food.

Viscosity, on the other hand, is a sticky property as a resistance to flow. When the molecular density inside the liquid increases, the molecules collide when they move, causing friction, and the molecular frictional resistance inside the liquid is called viscosity. The greater the viscosity, the more sticky the liquid, and in general, the lower the temperature, the higher the viscosity and the taste of food. When making sauces, they become less viscous during hot, but become more viscous as they cool.

As we saw earlier, recently, Western foods, such as pork cutlet and barbecue, have been loved by many people.In the sauce applied to the surface of such pork cutlet foods, for example, if the viscosity is low, the sauce flows down and the beauty of food Problems that make it difficult to feel the taste will occur. Therefore, in addition to the freshness of the product, in particular, in the case of meat cooking, the role of the viscosity of the food-added source is important in terms of the tenderness of meat, prevention of water leakage and taste reproducibility of the meat.

However, food additives, such as sauces prepared by conventional methods, are mainly made from worcester sauce, tomato puree (concentrated tomato paste or ketchup), sweeteners, spices, caramels, etc. used in foods such as pork cutlet and barbecue. The addition of gum-like substances as food additives had the property of increasing the stickiness and viscosity of the sauce. As a result, almost no functionality or nutritional properties are excluded, and only the function of improving flavor is provided, and the color of the sauce has a reddish-brown constant appearance and a constant odor, with tomatoes and vegetables as the main ingredients. There is an urgent need for the development of food additives capable of increasing viscosity, overcoming problems and having more functional characteristics.

Accordingly, the present inventors, while overcoming the problems of the conventional invention related to sauces added to meat dishes such as pork cutlet, and continuing the effort to develop food additives having more functional characteristics with respect to viscosity, By using thirsty mushroom as a powder, it gives the sauce's tackiness and viscosity, which increases the food's adhesiveness and viscosity, improves the food's properties and feel, and is a substitute for gum-like substances. The present invention is excellent in nutrition, appearance and flavor, which can further enhance the flavor of meat dishes such as pork cutlet, while maintaining the basic function of the sauce without modifying it.

Accordingly, it is an object of the present invention to provide a thickening food additive composition comprising a mushroom powder and a method for producing the same.

As one aspect for achieving the above object, the present invention provides a thickening food additive composition comprising a mushroom powder.

In addition, the present invention comprises the steps of powdering white mushroom after lyophilization; Mixing the powdered white wood mushroom and vegetable fruit mix and various subsidiary materials after weighing; Filtration of the mixture, and sterilized and stored after sterilization; provides a method for producing a thickening food additive composition comprising a mushroom powder comprising a white powder.

According to the present invention, the food additive composition comprising the white powder mushroom mushrooms, by providing the adhesion and viscosity of the source, to increase the adhesiveness and viscosity of the food, improve the physical properties and feel of the food, the white wood mushrooms unique taste and nutrition While maintaining the basic function of the sauce without modifying the flavor, it has an excellent effect on nutrition, appearance and flavor that can enhance the flavor of meat dishes.

1 is a manufacturing process of the food additive composition using the white powder mushroom powder according to the present invention.

As one aspect for achieving the above object, the present invention provides a thickening food additive composition comprising a mushroom powder.

In the present invention, the "white fungus (Tremella fuciformis Berk), is to belong to a basidiomycete steel (Heterobasidiomycetes), white-necked neck (Tremellales), white mokyigwa (Tremellaceae) taxonomically, generally white jelly Mushroom (white jelly fungus) or silver (silver-ear), but also called, is called the universally stupid Circular shall be distinguished from the fungus belonging to the genus (Auricularia sp) white fungus.

Albino mushrooms are widely distributed throughout the world, such as China, Japan, the United States, and the African continent, and several species of albino mushrooms are known. In addition, it has been used as a medicinal and edible mushroom because it has a good taste and contains a large amount of medicinal ingredients such as the antioxidant linoleic acid. Especially, it has been treated as a pole product in China, and has been treated as a lung disease, high blood pressure, cold, beauty and even bully. It is known as a elixir.

In the present invention, 'viscosity' is a sticky property of the liquid, and refers to the resistance to the flow of the fluid, and also referred to as internal friction because it is a frictional force appearing inside the moving liquid or gas. In addition, the 'thickening agent' of the present invention refers to a substance that increases the viscosity, 'Xanthan Gum' refers to increasing the adhesiveness and viscosity of the food, to improve the emulsion stability and to the physical properties and feel of the food As a food additive to improve the, it means a material used as a stabilizer, thickener, binder, emulsifier, solidifying agent, foaming agent in food.

In the present invention, the 'food additive' refers to a substance which is added to the food, mixed, infiltrated, or otherwise used in the manufacture, processing or preservation of the food. Food additives are not harmful because they are ingested with food, and there is no risk of chronic toxicity or carcinogenicity even if consumed over a long period of time, such as synthetic colorings (pigments), preservatives, sweeteners, stabilizers, emulsifiers, flavorings, and the like.

In the present invention, 'sauce', which is used as a representative food additive, is a kind of seasoning which mixes various raw materials to be well suited to food, and heats and mixes spices with vegetables and various byproducts therein. By adding a certain amount of seasonings, spices, etc. to suit people's tastes, it will give a variety of flavors and aromas.

Thickening food additive composition comprising the white powder according to the present invention is a natural additive that can replace the xanthan gum which is a conventional chemical food additive, while maintaining the viscosity can increase the taste and flavor of the product, mushroom By ingesting various nutrients, minerals and digestive enzymes contained in the same time has the advantages of smooth digestion and balanced nutrition intake in the intestine.

In the present invention, the white powder mushroom powder may be characterized in that the size of 35 ~ 45mesh.

In the present invention, the 'mesh (mesh)' is a unit indicating the particle size of the solid to be measured with a standard body means a number of holes 1 inch. For example, 300 mesh represents the size of a powder that passes through a sieve containing 300 holes within 2.54 cm of the length and width of the standard body.

The white wood mushroom powder is preferably 35 ~ 45 mesh, most preferably 40 mesh size bar, which is powdered at that size, when preparing the sauce as a test preparation mushroom powder may not significantly affect the palatability, and also This is because the taste level of the taste is also appropriate (see Tables 4 and 6).

In the present invention, the white wood mushroom powder may be added 0.5 to 1.5% by weight relative to the total weight of the food composition.

In the present invention, the white powder mushroom powder is appropriately added 0.5 to 1.5% by weight, preferably 0.7 to 1.3% by weight, most preferably 1% by weight relative to the total weight of the food composition to be added.

Although it can be seen that the white wood has a higher viscosity value as the amount of mushroom powder added to food, xanthan gum, a kind of chemical additive, is added (see Table 3), the preference for viscosity This is because the whiteness of the mushroom powder when the content of the mushroom powder exceeds 1.5% by weight, the overall preference decreases (see Table 4).

In the present invention, the food may be pork cutlet, barbecue, pork, beef, lamb, chicken, meat dish, seafood dish, other various dishes.

In the present invention, 'entree' is often referred to as an entree, which is an entrance of a dinner, meaning 'entrance' in English, meaning a meat dish to start a full meal. There is a growing tendency to focus on fish dishes, curry, pasta, and vegetables. Thus, an entrée refers to all dishes selected as main dishes.

In another embodiment, the present invention comprises the steps of lyophilized mushrooms after whitening; Mixing the powdered white wood mushroom and vegetable fruit mix and various subsidiary materials after weighing; Filtrating the mixture, and sterilization and storage sealed; provides a manufacturing method comprising a .

The thickening food additive composition according to the present invention comprises a mushroom powder is prepared through the process of vegetable fruit mix, white fruit mushroom powder and various components, improvement, mixing, filtration, sterilization and sealing (see Fig. 1). ).

In the present invention, the powdering and filtration can be carried out in a sieve of 35 ~ 45 mesh size.

As described above, in the embodiment of the present invention, the size of mushroom powder and other subsidiary materials is filtered to a size of 35 to 45 mesh, most preferably 40 mesh, and the elements such as appearance, taste, and nutrition are most appropriate. It can be seen that it can have (see Tables 4, 6).

In the production method of the present invention, when the vegetable fruit mix is 35 to 40% by weight, preferably 37 to 38% by weight relative to the total weight of food, it can be seen that the degree of preference by sensory evaluation is appropriate (Table 4 , 6).

In the production method of the present invention, the vegetable fruit mix, mango 15 to 25% by weight, preferably 20% by weight, guava 15 to 25% by weight, preferably 20% by weight, apples relative to the total weight of the vegetable fruit mix 15-25% by weight, preferably 20% by weight, 15-25% by weight of tomatoes, preferably 20% by weight, 15-25% by weight of jujube, preferably 20% by weight, the taste of vegetable fruit mix In addition, it can be seen that it increases the degree of preference regarding appearance (see Tables 4 and 6).

In the above production method of the present invention, the various subsidiary materials are 20 to 25% by weight, preferably 23 to 24% by weight, 15 to 20% by weight high fructose, preferably 17 to 18% by weight, based on the total weight of food. , 5 to 10% by weight of water, preferably 7 to 8% by weight, sugar 4 to 7% by weight, preferably 5 to 6% by weight, salt 3 to 6% by weight, preferably 4 to 5% by weight, corn 2-4% by weight, preferably 2.5-3.0% by weight, 0.1-1% by weight of spices, preferably 0.2-0.3% by weight, the preference of the taste, nutrition and appearance of the whole food additive composition You can see the increase (see Tables 4 and 6).

In the manufacturing method of this invention, the said sterilization can be sterilized for 1 to 5 minutes at 100-105 degreeC.

In the present invention, 'sterilization' is to kill sterilization, pathogens and other microorganisms, and sterilization methods include steam sterilization, autoclaving, and sterilization with chemicals.

In the case of the present invention, sterilization is preferably performed at 100 to 105 ° C, preferably at 103 ° C for 1 to 5 minutes, preferably for 2 minutes, and it is highly likely that the sterilization effect is not properly exhibited at temperatures below 100 ° C. This is because useful nutrients can be destroyed at temperatures above 105 ° C.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, these examples are for illustrative purposes only, and the scope of the present invention is not limited to these examples.

Experiment Preparation: Vegetable Fruit Mix , White neck  Of mushroom powder and various subsidiary materials By formulation  Produce

In the present invention, various fruits such as mango, guava, apple, tomato puree were used for the preparation of vegetable fruit mix. In addition, the white wood mushroom used in the production of pork gas sauce was lyophilized, ground in a blender, and used to lower to 40 mesh sieve. At this time, the mesh of the sieve was set to a size that the mushroom powder does not affect the preference when preparing the sauce through a preliminary experiment.

The formulation ratio of the sauce preparation was based on the composition ratio of the commercial pork gas source to be used as a control (see Table 1 below). More specifically, all materials were weighed and then mixed. Then, after dropping to 40mesh sieve and sterilized for 2 minutes at 103 ° C put in a glass bottle sealed at an internal temperature of 63 ° C. In this case, the preparation ratio of the sauce is shown in Table 1, and the manufacturing conditions of the vegetable and fruit mix used in the sauce are shown in Table 2.

Mixing ratio of main materials and subsidiary materials (unit:%) division Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Remarks White Oyster Mushroom 0 0 One 2 3 4 Powder form Vegetable Fruit Mix 38.49 38.32 37.49 36.49 35.49 34.49 vinegar 23.8 23.8 23.8 23.8 23.8 23.8 High fructose 17.82 17.82 17.82 17.82 17.82 17.82 water 6.99 6.99 6.99 6.99 6.99 6.99 Purified water Sugar 5.55 5.55 5.55 5.55 5.55 5.55 Salt 4.35 4.35 4.35 4.35 4.35 4.35 Corn starch 2.72 2.72 2.72 2.72 2.72 2.72 Spice* 0.28 0.28 0.28 0.28 0.28 0.28 Xanthan gum 0 0.17 0 0 0 0 system 100 100 100 100 100 100

* Spices are onions, sage, Clove  use

Mixing ratio of vegetable fruit mix (Unit:%) Vegetable Fruit Mix (%) Mango Juice 20 Apple (grinded pulp) 20 Tomato (grinded pulp) 20 Jujube extract 20 Guava (grinded pulp) 20 system 100

Example  One. White neck  Mushroom powder content Pork cutlets  Source pH , Sugar, chromaticity and viscosity

According to the content of the white powder mushroom powder, the pork cut sauce was tested to determine pH, sugar content, color and viscosity, and the results are shown in Table 3 on average.

1-1. pH Measure

The pH of each sample was measured using a pH meter (Thermo orion model 420, Korea) and the average value was measured after three repeated measurements.

1-2. Sugar measurement

The sugar content was measured by 40g of the sample repeatedly measured with a sugar meter (RA-250WE) and expressed as the average value.

1-3. Chromaticity measurement

Chromaticity is measured in light glass (L *), redness (R *) and redness (R *) using color difference meter Hunterlab (Ultrascan pro, USA). The yellowness (b *) was measured three times and expressed as the average value. The value of the white standard plate of the Hunter color difference meter used was L: 97.41, a: -0.11, b: -0.12 It was.

1-4. Viscosity measurement

Viscosity measurement was carried out at 30 rpm of the source using a viscometer (Brookfield digital viscometer, LVDV USA) after the white-necked mushrooms had a constant temperature of 22 ° C. After measuring for 1 minute using 4, the value was recorded and repeated three times and expressed as the average value.

1-5. Measurement result

In the case of Example 1 in which the xanthan gum was not added to the pork gas source, the viscosity was significantly lower than that of the other samples, and Example 2 containing the xanthan gum showed a viscosity of about 5628 cP.

Examples 3 to 6 showed a higher viscosity value than Example 2 where xanthan gum was added as a source of mushrooms instead of xanthan gum, but no significant difference was observed. As the amount of mushrooms increased, the viscosity also increased (see Table 3).

Physicochemical Properties of the Invention division Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 pH 2.8 ± 0.2 ^NS 2.8 ± 0.02 2.9 ± 0.01 2.9 ± 0.02 3.0 ± 0.02 3.1 ± 0.01 Brix 32.9 ± 0.57 ^f 33.4 ± 1.11 ^e 33.6 ± 0.59 ^d 34.2 ± 0.15 ^c 34.3 ± 0.40 ^b 35.1 ± 0.45 ^a L * (brightness) 5.5 ± 0.07 ^f 7.5 ± 0.06 ^d 7.0 ± 0.08 ^e 10.9 ± 0.16 ^c 13.4 ± 0.22 ^b 14.5 ± 0.05 ^a a * (red) 9.0 ± 0.05 ^f 10.0 ± 0.20 ^e 10.6 ± 0.27 ^d 13.0 ± 0.19 ^a 12.7 ± 0.17 ^c 13.0 ± 0.20 ^b b * (yellowness) 9.2 ± 0.12 ^f 12.1 ± 0.16 ^d 11.6 ± 0.14 ^e 17.6 ± 0.24 ^c 21.1 ± 0.26 ^b 22.3 ± 0.11 ^a Viscosity (cP) 5524 ± 20.00 ^b 5628 ± 6.00 ^a 5630 ± 15.09 ^a 5642 ± 36.16 ^a 5642 ± 34.07 ^a 5646 ± 15.87 ^a

Example  2. Pork cutlets  Source sensory evaluation

2-1. Sensory evaluation

The sensory test was performed to find out the sensory evaluation results of commercially available pork gas sources and the control pork source prepared in Examples 2 to 6. Twenty graduate students from the Department of Food and Nutrition at Chung-Ang University were enrolled. The sauce was prepared with minidon cutlet (Dongwon F & B) in 20mL white sauce.

The sensory evaluation was scored on a five-point scale, and the evaluation items were color, flavor, taste, viscosity, mushroom flavor, and overall preference. In addition, each item was marked with one point of dislike that was very disliked, three points of good or dislike, and five points of very good mark. The results are averaged and shown in Table 4.

2-2. Conduct result

Compared to the commercial tonkatsu sauce used as a control, all the tonkatsu sauce prepared in this experiment showed higher overall acceptability. In addition, compared with Example 2 using xanthan gum, Example 3, which added 1% of white wood mushroom, was more preferred, and Examples 5 and 6, which added 3, 4% of white wood mushroom content, had a preference for viscosity. Although lower than Example 2, overall preference also fell.

From this, it was found that the amount of white wood mushroom added was about 1% of the amount of white wood that could improve the palatability of the sensory characteristics while replacing the xanthan gum.

Sensory test result of the present invention division Example 2 Example 3 Example 4 Example 5 Example 6 Control * color 3.3 3.5 3.1 3.1 3.1 3.9 Flavor 3.3 3.4 3.3 3.1 3.0 3.1 flavor 3.8 3.5 3.5 3.2 2.9 3.0 viscosity 3.5 3.6 3.3 2.8 2.7 3.7 Mushroom flavor 2.0 2.8 3.3 3.7 3.9 1.4 Overall preference 3.6 3.8 3.6 2.9 2.8 2.7

* Control Otto Knight Pork cut sauce

Example  3. Pork cutlets  Physicochemical Characterization of Sources

Porcine gas source of the present invention and the commercially available pork gas source on the market was repeatedly measured three times using a pH meter, a sugar meter, and a color difference meter, and the results are shown in Table 5 on average.

Comparison of Physicochemical Properties of Inventions and Commercial Products division A B C Ph 3.28 ± 0.27 ^a 3.2 ± 0.36 ^a 2.8 ± 0.6 ^ab Brix 32.4 ± 0.5 ^ab 31.0 ± 0.2 ^c 33.4 ± 0.34 ^a L * (brightness) 26.0 ± 0.02 ^a 8.1 ± 0.03 ^b 7.5 ± 0.04 ^b a * (red) 2.4 ± 0.01 ^b 11.1 ± 0.01 ^a 10.0 ± 0.02 ^a b * (yellowness) 2.5 ± 0.03 ^b 12.9 ± 0.02 ^a 12.0 ± 0.01 ^a Viscosity (cP) 5622 ± 3.02 ^a 5618 ± 5.49 ^a 5630 ± 15.09 ^a

A: Commercially Available Otafuku Four Pork cut sauce

B: commercially available Otto Knight Pork cut sauce

C: of the present invention Example  Manufactured in 3 White mushrooms  Used Pork cut sauce

Example  4. In Example 3  by Pork cutlets  Sensory evaluation of sources

4-1. Sensory evaluation

Sensory evaluation was carried out for the pork cutlet source prepared in Example 3 of the present invention and the general pork cutlet source sold in the market. Sensory evaluation of preferences based on the 5-point scale (5 points: very good, 4 points: good, 3 points: normal, 2 points: bad, 1 point: very bad) of 20 graduate students at Chung-Ang University After performing the average of the results are shown in Table 6.

4-2. Conduct result

As a result of the experiment, it was found that the pork cutlet with white powder added mushroom powder showed sensory excellent taste and aroma as compared to the control group containing xanthan gum instead of the existing product or mushroom powder. Viscosity was maintained.

From this, it was confirmed that the white powdered mushroom powder can be used as a natural additive that can be added to the sauce as an alternative to xanthan gum, a food additive, to increase the taste and aroma of the product while maintaining viscosity.

Sensory evaluation results of the present invention and commercial products division A B C flavor 2.4 ± 1.49 ^c 3.0 ± 1.03 ^b 3.8 ± 1.26 ^a Mushroom incense 1.4 ± 1.17 ^b 1.4 ± 2.39 ^bc 2.0 ± 3.20 ^a viscosity 2.1 ± 2.52 ^c 3.7 ± 3.17 ^a 3.5 ± 2.12 ^b Overall preference 3.0 ± 1.28 ^b 2.6 ± 1.03 ^c 3.6 ± 2.04 ^a

A: Commercially Available Otafuku Four Pork cut sauce

B: commercially available Otto Knight Pork cut sauce

C: of the present invention Example  Manufactured in 3 White mushrooms  Used Pork cut sauce

Claims (10)

Thickening food additive composition containing mushroom powder.
The method of claim 1,
The white powder mushroom powder is characterized in that the size of 35 ~ 45mesh, thickening food additive composition.
The method of claim 1,
The white wood mushroom powder is characterized in that 0.5 to 1.5% by weight relative to the total weight of the food composition is added, food additive composition for thickening.
The method of claim 1,
The food is pork cutlet, barbecue, pork, beef, lamb, chicken, meat, seafood, other various dishes, characterized in that the thickening food additive composition.
a) powdering the albino mushroom after lyophilization;
b) mixing the powdered white wood mushroom and vegetable fruit mix and various ingredients after weighing;
c) filtering the mixture, and sterilizing and storing the mixture after sterilization. The method of manufacturing a thickening food additive composition comprising a white powder mushroom powder.
6. The method of claim 5,
The powdering in the step a), the filtration in the step c) is characterized in that the sieve of 35 ~ 45mesh size.
6. The method of claim 5,
Vegetable fruit mix in the step b), characterized in that 35 to 40% by weight relative to the total weight of the food.
8. The method of claim 7,
The vegetable fruit mix, manganese 15-25% by weight, guava 15-25% by weight, apples 15-25% by weight, tomatoes 15-25% by weight, jujube 15-25% by weight relative to the total weight of the vegetable fruit mix The manufacturing method.
The method of claim 5,
The various subsidiary materials in step b) are 20 to 25% by weight of vinegar, 15 to 20% by weight of high fructose, 5 to 10% by weight of water, 4 to 7% by weight of sugar, 3 to 6% by weight of salt, Corn starch 2 to 4% by weight, spices 0.1 to 1% by weight, characterized in that the production method.
6. The method of claim 5,
Sterilization in the step c) is characterized in that for 1 to 5 minutes sterilization at 100 ~ 105 ℃.

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