KR20130092014A - A method for preparing the salted alaska pollack roe using by kelp oil - Google Patents

Abstract

PURPOSE: A manufacturing method of salted Pollack roe is provided to reduce the production cost and to prevent waste of food resources due to degeneration. CONSTITUTION: Salting water is manufactured by mixing 1-20 weight% of salt, 1-10 weight% of sugar, 1-10 weight% of water, and 0.01-5 weight% of refined rice wine based on 100 weight% of Pollack roe. Moisture is removed from Pollack roe, and the Pollack roe is dipped in the salting water. The impurities and moisture are removed from the dipped Pollack roe. Arid spice is manufactured by mixing 1-10 weight% of red pepper powder, 0.01-5 weight% of sugar, and 0.01-10% of kelp essential oil based on 100 weight% of Pollack roe. The Pollack roe with the impurities removed is seasoned. The arid spice is put on the seasoned Pollack roe. Water spice is manufactured by mixing 1-7 weight% of red pepper powder, 0.01-5 weight% of condiment, 1-10 weight% of garlic, 1-10 weight% of starch syrup, and 1-15 weight% of water based on 100 weight% of Pollack roe. The water spice is put on the Pollack roe seasoned with the arid spice.

Description

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

The present invention relates to a method for producing cod roe excellent in quality and shelf life using kelp essential oil as a natural antimicrobial substance.

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

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

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

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

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

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

In particular, Kelp (Laminaria) is a seaweed of Laminaria spp. Belonging to the family Laminariaceae, which grows in the northern coast of Europe, and has the amino acid laminarine and polysaccharide alginic acid. Agarum, Costaria, Ecklonia, Eisenia, Kjellmaniella and Laminaria are 9 species in Korea, and Laminaria jponica and Laminaria religiosa and Kjellmaniella crassifolia are found in Laminaria. And native to the Pacific coast and are known to contain lipids, proteins, fiber, sugars, pollen, etc. (Han-gil Choi, Marine Plant and Oriental Medicine, Academic Information, pp.64-65, 160-161 , 2004).

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

In accordance with the above object, the present invention provides a manufacturing method for producing cod roe excellent in quality and shelf life using the kelp essential oil as a natural antimicrobial material.

Specifically, the present invention comprises the first step of screening and selection to collect and wash water from pollack pollack; A second step of removing water from the first step and dipping in pickles to immerse for 1 to 4 days, preferably 1 to 3 days; A third step of removing impurities and water from the immersed light of the second step; A fourth step of applying dry seasoning to the seasoned cod roe and the seasoned cod roe with kelp essential oil; Using the kelp essential oil of the present invention from the manufacturing process characterized in that it comprises a fifth step of applying water seasoning to the dried seasoned cod roe, excellent cod roe can be obtained.

The pickles used in the present invention are 1 to 20% by weight of salt, 1 to 10% by weight of sugar, 1 to 10% by weight of water, and 0.01 to 5% by weight of sake, preferably 100% by weight, based on 100% by weight of egg. It is characterized in that it is composed of 1 to 15% by weight of salt, 1 to 10% by weight of sugar, 1 to 10% by weight of water, and 0.01 to 5% by weight of sake.

1 to 10% by weight of red pepper powder, 0.01 to 5% by weight of sugar, and 0.01% to 10% of kelp essential oil, preferably 1 to 5% by weight of red pepper powder, based on 100% by weight of cod roe, It is characterized in that it is composed of 0.1 to 3% by weight of sugar and 0.1% to 6% of kelp essential oil.

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

Kelp essential oils as defined herein are domestic or imported kelp, preferably domestic kelp, more preferably Laminaria, even more preferably Laminaria jponica, Laminaria religiosa or Gadamashima ( Kjellmaniella crassifolia) is dried and pulverized and cut, and includes water, spirits and carbon atoms containing about 1 to 200 times (w / w), preferably 10 to 100 times (w / w) purified water of the total weight of the sample. 1 to 4 lower alcohols, or mixed solvents thereof, preferably water or water and ethanol mixed solvents, more preferably water or 50-99% water and ethanol mixed solvents, for 10 minutes to 7 days, preferably For 20 minutes to 2 hours, extraction methods such as cold needle extraction, hot water extraction, ultrasonic extraction, reflux cooling extraction, and the like at 0 ° C. to 150 ° C., preferably 10 ° C. to 100 ° C., more preferably 20 ° C. to 90 ° C., are preferred. It has a first step of performing ultrasound extraction to give the extract; The kelp essential oil extracted from the kelp of the present invention may be obtained through the second step of manufacturing the filtered extract and drying the filtrate under reduced pressure.

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

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

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

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

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

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

In another aspect, the present invention provides a spicy cod roe added with kelp essential oil excellent in quality improvement and shelf life obtained by the production method.

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

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

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

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

Reference Example  1. Preparation of sample

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

Reference Example  2. Kelp essential oil manufacture

Kelp ( Laminaria japonica ) used as essential oil for kelp was purchased from Gangneung-si Suhyup, and 1,000 mL of 95% ethanol was added to powdered kelp (200 g dry weight), followed by an ultrasonic extractor (Power Sonic520) for 30 minutes at 30 ° C. After performing sonication, the resultant was filtered under reduced pressure to obtain an ethanol extract, which was then used in an experiment while removing the solvent at 40 ° C. with a rotary evaporator (Heating Bath B-490) and storing it at −40 ° C. or lower.

Example  1. Cod roe manufacture

1-1. Cod roe with kelp essential oil

Frozen frozen egg of Reference Example 1 was washed by thawing at room temperature for about 2 days. The washed cod roe was salted for 48 hours with 10% salt, 4% sugar, 40% water, and 0.5% cheongju. After washing and screening the pickled cod roe, the water was drained for 3 hours from the rice tray, and dried seaweed was added by adding 1% or 3% of the kelp essential oil with varying concentrations of red pepper powder 3%, sugar 0.7% and different concentrations. Finally, the water seasoning was prepared by adding 2% red pepper powder, miwon 0.15%, garlic 5%, starch syrup 4.5%, water 6.5%, and putting it in a sterilized pack and storing it in a sterilization pack at 25 ° C. (Hereinafter referred to as “Dashima Oil Refinery 1% and 3%” respectively).

1-2. Solvin acid  Preparation of Comparative Cod roe

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

1-3. Grapeseed oil  Preparation of Comparative Cod roe

1-1 coarse manufacturing process except that grape seed oil (OTTOGI), which is used as a food preservative instead of 1% and 3% (wt%), is added instead of kelp essential oil during 1-1. Comparative cod roe was added to the grape seed oil using the same method as described below (hereinafter referred to as grape seed oil 1% and 3%, respectively).

1-4. Trehalose  Preparation of Comparative Cod roe

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

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

1-1. Number of microorganisms

The number of microorganisms was measured as follows using the following method while storing for 3, 6, 9 and 12 days at 25 (± 5) ℃ for the cod roe prepared in Example.

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

As a result of the experiment, the total bacterial count according to the ripening period of the high-quality cod roe using kelp essential oil is shown in Table 1. The total number of spp. Cod fermented cod roe with kelp essential oil was not significantly different from that of cod cod roe, but compared with cod cod fermented with cod edible essential oil during the storage period. There was no significant difference compared to the number of bacteria.

Changes in total bacterial counts of cod roe added with kelp essential oil during storage (25 ± 0.5 ℃) (unit: CFU / g) sample Storage period (days) 0 3 6 9 Control 7.1 x 10 ⁵ 1.1 × 10 ⁷ 1.9 × 10 ⁹ 2.2 x 10 ⁹ Solvate 1% 6.6 × 10 ⁵ 6.5 × 10 ⁵ 5.7 × 10 ⁵ 7.4 × 10 ⁸ Solvate 3% 6.4 × 10 ⁵ 4.6 × 10 ⁵ 4.7 × 10 ⁵ 5.3 × 10 ⁸ 1% grape seed oil 6.8 × 10 ⁵ 5.9 × 10 ⁵ 5.2 × 10 ⁸ 7.9 × 10 ⁶ 3% grape seed oil 8.5 × 10 ⁵ 3.8 × 10 ⁶ 9.6 × 10 ⁸ 1.6 × 10 ⁹ Trehalose 1% 5.8 × 10 ⁵ 5.2 × 10 ⁷ 3.6 × 10 ⁸ 1.1 × 10 ⁹ Trehalose 3% 4.8 × 10 ⁵ 1.2 × 10 ⁶ 4.2 × 10 ⁶ 1.2 × 10 ⁷ Kelp essential oil 1% 4.8 × 10 ⁵ 4.6 × 10 ⁵ 4.7 × 10 ⁵ 5.2 × 10 ⁵ Kelp essential oil 3% 3.6 × 10 ⁵ 4.7 × 10 ⁵ 9.0 × 10 ⁵ 4.7 × 10 ⁵

Lactobacillus  Measure

The changes in the number of lactic acid bacteria according to the ripening period of high-quality cod roe using kelp essential oil are shown in Table 2. On the 6th day of storage, the number of lactic acid bacteria of keratin added with kelp essential oil was higher than that of normal cod roe, and on the 9th day of storage, it was about 10 times higher. The total number of bacteria was higher in general cod roe, but based on the results of the relatively high lactic acid bacteria of cod roe, the addition of kelp essential oil improved the fermentation product quality index.

Changes in Lactic Acid Bacteria in Cod Cod with Tangle Essential Oil during Storage (25 ± 0.5 ℃) (Unit: CFU / g) sample Storage period (days) 6 9 Control 3.4 × 10 ⁴ 5.7 × 10 ⁴ Kelp essential oil 1% 6.5 × 10 ⁵ 5.7 × 10 ⁵ Kelp essential oil 3% 3.5 × 10 ⁶ 4.6 × 10 ⁵

1-2. pH  Measure

The pH of the cod roe prepared in Example was stored at 25 (± 5) ° C. for 3, 6, 9, 12 days, and measured using the following method.

The pH was measured with a pH meter (Mettler Toledo, SevenEasy pH, Switzerland) after taking 10 g of sample and homogenizing with 20 mL of distilled water.

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

Changes in pH of cod roe with kelp essential oil during storage (25 ± 0.5 ℃) sample Storage period (days) 0 3 6 9 12 Control 6.0 ± 0.0 ^bc 6.0 ± 0.0 ^c 6.0 ± 0.0 ^b 6.3 ± 0.1 ^a 6.1 ± 0.0 ^b Solvate 1% 5.2 ± 0.0 ^d 5.1 ± 0.0 ^f 5.0 ± 0.0 ^h 5.0 ± 0.0 ^h 5.0 ± 0.0 ^f Solvate 3% 4.7 ± 0.0 ^e 4.9 ± 0.0 ^g 4.9 ± 0.0 ^j 4.8 ± 0.0 ⁱ 4.7 ± 0.0 ^g 1% grape seed oil 6.0 ± 0.0 ^ab 6.0 ± 0.0 ^d 5.8 ± 0.0 ^e 5.9 ± 0.0 ^d 6.2 ± 0.0 ^a 3% grape seed oil 6.0 ± 0.0 ^bc 6.0 ± 0.0 ^c 6.1 ± 0.0 ^a 6.2 ± 0.0 ^b 6.2 ± 0.0 ^a Trehalose 1% 6.0 ± 0.0 ^bc 5.9 ± 0.0 ^e 5.9 ± 0.0 ^c 6.0 ± 0.0 ^c 6.2 ± 0.0 ^a Trehalose 3% 6.1 ± 0.0 ^ab 5.9 ± 0.0 ^e 5.8 ± 0.0 ^f 5.6 ± 0.0 ^g 5.5 ± 0.0 ^e Kelp essential oil 1% 6.1 ± 0.0 ^a 6.1 ± 0.0 ^a 5.9 ± 0.0 ^d 5.8 ± 0.0 ^e 5.9 ± 0.0 ^c Kelp essential oil 3% 6.1 ± 0.1 ^c 6.1 ± 0.2 ^b 5.8 ± 0.0 ^g 5.7 ± 0.0 ^f 5.8 ± 0.0 ^d Values are mean ± SD (n = 3).
^{a- k} Values with the same letter are not significantly different (p <0.05).

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

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

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

VBN changes according to the maturation period of high-quality cod roe using kelp essential oil are shown in Table 4. The initial VBN content was 19.3-23.1 mg%, and the VBN content of spicy cod roe, grapeseed oil and trehalose cod roe was higher than that of cod roe. From the 3rd day of storage, VBN content was lower than that of solvin acid, grapeseed oil and Trehalose as well as general cod roe, but it was significantly different (41.6-220.4 mg%). As a result, it was confirmed that the addition of kelp essential oil significantly inhibited the corruption of cod roe, and it was confirmed that it was more effective than antioxidants and antimicrobial agents such as sorbic acid, grape seed oil, and Trehalose.

VBN , Changes of Cod roe with Sea Tangle Essential Oil during Storage (25 ± 0.5 ℃) (Unit: mg%) sample Storage period (days) 0 3 6 9 12 Control 19.8 ± 1.3 ^bc 44.8 ± 2.1 ^a 115.9 ± 18.7 ^a 156.9 ± 5.2 ^b 197.9 ± 2.0 ^b Solvate 1% 19.3 ± 0.0 ^c 44.9 ± 0.5 ^a 50.6 ± 0.9 ^d 52.1 ± 1.4 ^d 66.6 ± 1.6 ^e Solvate 3% 19.6 ± 1.1 ^bc 42.1 ± 1.6 ^b 43.5 ± 1.6 ^de 50.5 ± 1.2 ^d 68.6 ± 0.6 ^e 1% grape seed oil 21.4 ± 1.0 ^abc 40.9 ± 1.1 ^b 54.6 ± 2.7 ^d 111.9 ± 0.9 ^c 198.7 ± 0.8 ^b 3% grape seed oil 21.8 ± 0.7 ^abc 29.2 ± 1.0 ^d 66.0 ± 4.6 ^c 155.6 ± 1.8 ^b 188.4 ± 8.0 ^c Trehalose 1% 22.8 ± 2.2 ^a 32.0 ± 0.3 ^c 88.6 ± 0.6 ^b 177.0 ± 4.7 ^a 220.4 ± 4.1 ^a Trehalose 3% 23.1 ± 0.3 ^a 31.8 ± 0.7 ^c 86.5 ± 1.6 ^b 113.9 ± 3.0 ^c 169.4 ± 5.4 ^d Kelp essential oil 1% 22.1 ± 1.1 ^ab 23.8 ± 0.7 ^e 34.3 ± 1.0 ^e 37.6 ± 1.3 ^f 41.6 ± 0.6 ^f Kelp essential oil 3% 22.7 ± 2.3 ^a 26.6 ± 1.1 ^f 37.1 ± 1.6 ^e 44.4 ± 2.1 ^e 45.3 ± 0.9 ^f Values are mean ± SD (n = 3).
^{a- h} Values with the same letter are not significantly different (p <0.05).

Experimental Example 3. Measurement of Thiobarbituric acid (TBA)

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

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

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

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

Claims (7)

The first step of selection and selection of pickling and pickling from pollack; A second step of removing water from the first step and dipping in pickles to immerse for 1 to 4 days; A third step of removing impurities and water from the immersed light of the second step; A fourth step of applying a dry seasoning to the seasoned cod roe and the seasoned cod roe with kelp essential oil; A method of manufacturing spicy cod roe with kelp essential oil, characterized in that it comprises a fifth step of applying water seasoning to the dried seasoned cod roe. The method of claim 1, wherein the pickles are 1 to 20% by weight of salt, 1 to 10% by weight of sugar, 1 to 10% by weight of water, and 0.01 to 5% by weight of sake based on 100% by weight of egg. The manufacturing method to make. The method of claim 1, wherein the dried seasoning is 1 to 10% by weight of red pepper powder, 0.01 to 5% by weight sugar and 0.01% to 10% kelp essential oil compared to 100% by weight of the egg. According to claim 1, wherein the water seasoning is 1 to 7% by weight of red pepper powder, 0.01 to 5% by weight, 1 to 10% by weight of garlic, 1 to 10% by weight of starch syrup, 1 to 15% by weight, based on 100% by weight of egg Manufacturing method characterized in that the composition. The method of claim 1, wherein the kelp essential oil is kelp essential oil extracted from domestic or imported kelp. The kelp essential oil according to claim 5, wherein the kelp essential oil is cut by drying and grinding kelp (Laminaria spp.) And containing 1 to 200 times (w / w) purified water of the total weight of the sample. Adding a lower alcohol of 4 or a mixed solvent thereof to obtain an extract by performing cold extraction, hot water extraction, ultrasonic extraction, or reflux cooling extraction method at 0 ° C. to 150 ° C. for 10 minutes to 7 days; The method of claim 1, wherein the extract is filtered and the filtrate is dried under reduced pressure. Cod roe added with kelp essential oil excellent in quality improvement and shelf life obtained by the method of claim 1.