KR20160019667A - The seasoned Laver expiration date for an extension having antioxidant effects mixed formulation and the seasoned Laver remains edible for - Google Patents

Abstract

The present invention relates to a combined preparation which are comprised of a useful green tea extract with a citric acid added, and a useful rosemary extract in an optimal ratio, wherein the combined preparation mixed with vegetable oil is used to prepare seasoned laver, thereby inhibiting acidification of the seasoned laver to extend an expiration date. According to the present invention, without a separate treatment during a preparation process, an optimally combined preparation is added to and mixed with vegetable oil to prepare seasoned laver, thereby delaying acidification and quality degradation of the seasoned laver caused by oxidation of edible oil/fat proceeding during distribution and storage processes of the seasoned laver to extend an expiration date by 12 months or more.

Description

[0001] The present invention relates to a mixed preparation having an antioxidative effect for prolonging the shelf-life of a seasoning starch, and a seasoning composition containing the same,

The present invention relates to a method for producing a seasoning starch, which comprises mixing a citric acid-added green tea extract and an oil-soluble rosemary extract in an optimum ratio, .

Kim has little or no fat, but it has been used as a snack or side dish for many years as an alkaline food with many proteins, vitamins and minerals. Seasoned and seasoned with seasoning, salt or the like without oil treatment or seasoning with dried seasoning (including roasted seasoning) on the foodstuffs. Oil treatment is a process of mixing vegetable oil and drying it. Often, they are ovary, sesame oil, perilla oil, and brown rice.

Most of the seasoned kimchi is processed and packaged. Most of the seasoned kimchi sold on the market contains more than 40% vegetable oil. The vegetable oil has a large amount of unsaturated fatty acids and the composition of the fatty acid is different, and the oxidation stability and the storage period are also different. Therefore, flavor and shelf life are determined according to the type and combination of oil used for each manufacturer of seasoning. Most seasoned laver has a shelf life of 4 months to 6 months, but in reality, it takes a shorter time to dry. To solve this problem, it is common to use antioxidants and adopt a manufacturing method that is added to direct preservation.

In addition, the seasoned Kim products are susceptible to rancidity because they contain 30 ~ 50 wt% of cooking oil. In particular, vegetable oils such as sesame oil and sesame oil, which are highly unsaturated fatty acids, are used for flavor, but they are oxidized and discolored due to air and water absorption in a circulating environment at room temperature. In particular, when the oxidation starts at a maximum baking temperature of 300 ° C during the manufacturing process, chain oxidation of the fatty acids occurs, which may lead to a bad acid patch over time. It is reported that when seasoned kimchi is sour, not only the sensory effect is caused by acid patches but also the intake of lipid oxide produced by rancidity increases the LDL cholesterol in the body.

In addition, the use of salt instead of salt in the preparation of seasoned kimchi will contain many inorganic salts such as potassium, magnesium and calcium in addition to sodium, and the temperature, salinity, turbidity, nutrient content and heavy metals Depending on environmental factors such as pollution degree, the type and content of heavy metals absorbed by habitat vary. Inorganic salts and heavy metals, which are components of this sun salt, promote the rancidity of edible oils.

In addition, the seasonal seasoning, which is a normal-temperature distributor, is easily exposed to high temperatures due to its climate characteristics. Especially, it is affected by the warm season from July to August in summer season. In order to solve the rancidity of edible oil, 0.2% by weight was added to extend the shelf life. In sesame oil, sesamol ingredient, which is known to have excellent antioxidant ability, maintains the oxidation stability of edible oil. However, when considering the distribution process of seasoned Kim, the efficacy for securing the shelf life is low and it is necessary to search for and add other natural antioxidants.

There have been several inventions that extend the shelf life of seasoned Kim in the past five years. Korean Patent No. 10-1276374 discloses a method for inhibiting spoilage caused by vitamin tree leaf powder, which uses a vitamin that is already known to have an antioxidative effect and is a natural antioxidant, And that the product with improved shelf life can be manufactured by inhibiting lipid peroxidation. Korean Patent No. 10-1212006 also discloses that, in the case of seasoned kimchi which inhibits rancidity by addition of ascorbyl palmitate and its preparation method, ascorbyl palmitate, which is a lipophilic compound with a vitamin C derivative, is dissolved in oil and used Nutritionally safe storage and extended shelf life.

Korean Patent No. 10-1222188 'Onion Seasoned Seasoned Kimchi Prepared with Salt' and Korean Patent No. 10-1293894 'High Quality Seasoned Seasoned Kimchi Extract Using Onion Juice' We have extended the shelf life of Kim, which is a high value - added product that can improve the quality and improve health functionalities in seasoning and storage process using processed onion.

On the other hand, antioxidants such as tocopherol do not give a large antioxidant ability to vegetable oil, and if they use more than a certain amount, the antioxidant power may be lowered. On the other hand, the green tea extract has a high content of polyphenol and an excellent antioxidative ability by containing EGCG (epiallocatechin-3-gallate) as an active ingredient. Green tea extracts are tea extracts and are classified as natural additives in food additives.

However, it is not dispersed when it is mixed with oil as it is in a water-soluble powder state and does not exhibit antioxidative effect, and there is no invention that prolongs the shelf life of seasoned green tea using green tea in the prior art. Korean Patent No. 10-0283795 discloses an oil-soluble formulation because the tea extract has excellent antioxidative ability but is water-soluble and difficult to be dispersed in edible oil in the method of producing oil-soluble antioxidants using green tea extract. In the conventional invention, the powdery tea tea extract was dissolved in alcohol and two kinds of emulsifiers having low HLB value were sequentially added to emulsify tea extract to make it useful. Based on the above patent, we tried to produce an effective green tea extract and extend the shelf life.

Usability Rosemary extract is one of the most frequently used antioxidants following tocopherol. It is cheaper than tocopherol, and it is used in a variety of meat processing, snack, sauce, etc. because of its excellent effect corresponding to synthetic antioxidant. Korean Patent No. 10-0935399 discloses that the addition of rosemary hot-water extract to kimchi sauce may increase the shelf-life of kimchi while preserving the inherent taste and quality aptitude of EO and kimchi, And the storage period was prolonged. According to the paper by Yu, Mi Hee, et al., Life Science Journal 21.3 (2011): 375-384), antimicrobial activity and antioxidative activity of rosemary were tested by solvent fraction and they can be used as food additives . Therefore, we tried to improve the oxidation stability of edible oils using Rosmarinic extract.

KR 10-0283795 B1 (Dec. 13, 2000) KR 10-0935399 B1 (2009.12.28) KR 10-1212006 B1 (2012.12.11) KR 10-1222188 B1 (2013.01.08) KR 10-1276374 B1 (2013.06.12) KR 10-1293894 B1 (2013.07.31)

Yu, Mi Hee, et al., Life Science Journal 21.3 (2011): 375-384

In order to solve the above problems, the present invention provides an optimal mixed preparation having an antioxidative effect by mixing an oil-soluble green tea extract containing an oil-soluble rosemary extract and an organic acid, in order to inhibit rancidity of edible oil for seasoning, And the like.

The purpose of this research is to improve the storage stability of seasoning and to improve the shelf - life by developing a composition of citric acid chelating metal and an antioxidant oil in an optimum ratio by analyzing the causes of seasoning.

In addition, by using a mixture designing program to find the optimal mixed preparation, it is an object of the present invention to find an optimal mixing ratio that ensures the shelf life of 12 months or more without being affected by the sensory properties while using as little of the antioxidant as possible.

In order to achieve the above object, the mixed preparation of antioxidant for prolonged shelf life according to the present invention is prepared by dissolving 30 to 45% by weight of green tea extract powder and 10 to 20% by weight of citric acid in 40 to 60% Preparing a green tea extract by mixing 50 to 70% by weight of a glycerin fatty acid ester with 30 to 50% by weight of the primary green tea mixture; treating the rosemary extract with activated carbon to decolorize and degrade the mixture; , Drying the decolorized and decolorized rosemary extract solution to prepare an oil soluble rosemary extract by dissolving it in edible oil, mixing the prepared oil soluble green tea extract and the prepared oil soluble rosemary extract at a ratio of 0.5 to 5: 1, The method comprising the steps of:

Also, the green tea extract powder comprises 90 to 99% by weight of polyphenol or 40 to 50% by weight of EGCG.

In addition, in the edible oil for seasoning using a mixed preparation having an antioxidant effect, the edible oil for seasoning is a vegetable oil consisting of one or more of oxbow oil, sesame oil, perilla oil, canola oil, sunflower oil, 0.1 to 0.5% by weight of the mixed preparation is mixed.

The vegetable oil for seasoning may be prepared by mixing 0.1 to 0.5% by weight of the mixed preparation prepared in the above item 1 with 60 to 80% by weight of mallow oil and 10 to 40% by weight of sesame oil, perilla oil, canola oil, sunflower oil, .

According to the present invention, the seasoning can be produced by adding the mixed preparation to the vegetable oil and mixing them without any additional treatment in the manufacturing process.

In addition, by mixing the vegetable oil with the vegetable oil, the mixture can be delayed and the quality of the seasoning can be delayed due to the oxidation of the edible oil during the circulation and storage of the seasoning, thereby extending the shelf life over 12 months .

FIG. 1 is a graph showing the results of measurement of peroxide per day after storing seasonings prepared in Comparative Example 2 and Example 18 at 35.degree. C. and 45.degree.

The mixed preparation of antioxidant for prolonged shelf-life extension according to the present invention comprises the steps of: preparing a first green tea mixture by dissolving 30 to 45% by weight of green tea extract powder and 10 to 20% by weight of citric acid in 40 to 60% A method for producing a green tea extract, which comprises mixing 30 to 50% by weight of a primary green tea mixture with 50 to 70% by weight of a glycerol fatty acid ester to prepare an oil-soluble green tea extract, treating the rosemary extract with activated carbon to remove color and defatting, Drying the extract to prepare an oil-soluble rosemary extract by dissolving it in edible oil, and mixing the prepared oil-soluble green tea extract with the oil-soluble rosemary extract at a ratio of 0.5 to 5: 1 to prepare a mixed preparation Wherein the green tea extract powder comprises 90 to 100% by weight of polyphenol or 40 to 100% by weight of EGCG It is preferred.

The glycerin fatty acid ester may be glycerin monolinolate or decaglycerine polyricinoleate.

In addition, the edible oil for seasoning using the mixed preparation having antioxidant effect is prepared by mixing the above-described oil-soluble green tea extract and the above-mentioned oil-soluble rosemary extract in vegetable oil consisting of one or more of oxbow oil, sesame oil, perilla oil, canola oil, sunflower oil, It is preferable to mix 0.1 to 0.5% by weight of the mixed preparation, and the edible oil for seasoning may be mixed with 60 to 80% by weight of oak oil and 10 to 40% by weight of sesame oil, perilla oil, canola oil, sunflower oil, 0.1 to 0.5% by weight of the preparation is preferably mixed.

 In the present invention, the vegetable oil to be applied in the seasoning is not limited, but it is preferable to use one or more of oxbow oil, sesame oil, perilla oil, canola oil, sunflower oil, The vegetable oil used was a mixture of 16.8 wt.% To 23 wt.%, 7.7 wt.% To 13.4 wt.%, And 63.6 wt.% To 75.5 wt.% Of sesame oil, perilla oil and myrtle oil.

In addition, the mixed preparation prepared in the above step may be prepared by adding or mixing the optimum mixed preparation to the edible oil without adding any other treatment in the seasoning manufacturing process as an optimal mixture agent, The shelf life may be extended to 12 months or more by delaying the acidity and quality change of seasoning caused by the oxidation of edible oil during distribution and storage.

Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples. It will be apparent to those skilled in the art, however, that the following examples are illustrative of the present invention only and do not limit the scope of the present invention. That is, a simple modification or change of the present invention can be easily performed by those skilled in the art, and all such modifications and alterations can be considered to be included in the scope of the present invention.

1 is a graph showing the results of measurement of peroxide per day after storing the seasonings prepared in Comparative Example 2 and Example 18 at temperatures of 35 ° C and 45 ° C, respectively.

In addition, in the present invention, the vegetable oil to be applied in seasoning was mixed with 16.8 wt% to 23 wt%, 7.7 wt% to 13.4 wt%, and 63.6 wt% to 75.5 wt% of sesame oil, perilla oil and myrtle oil.

Example 1: Preparation of oil-soluble green tea extract

30 to 45% by weight of a green tea extract powder having a total polyphenol content of 90 to 99% by weight or an epigallocatechin-3-gallate (EGCG) content of 40 to 50% by weight and citric acid of 10 to 20% 60% by weight to prepare a primary green tea mixture. 50 to 70% by weight of two kinds of glycerin fatty acid esters having an HLB value of 2 to 4 are mixed in the prepared primary tea mixture. The mixture of the primary green tea mixture and the glycerin fatty acid ester is called "green tea extract" because it has a shiny brownish color and melts in oil.

Two of the glycerin fatty acid esters are preferably glycerin monolinolate and decaglycerine polyricinoleate.

According to Jang Hyun-Ki, Journal of the Korean Chemical Society, 6.1: 15 ~ 19, 1989, citric acid improves oxidation stability of oil during heating. However, if the concentration of citric acid in the final product exceeds 100ppm, it will disturb the stability of edible oil.

Example 2: Preparation of oil-soluble rosemary extract

The rosemary extract is treated with activated charcoal to decolorize and decolorize, and then the alcohol is dissolved in edible oil while drying. A light brown liquid in the final product, which is composed of 3 to 5% by weight of carnosic acid, is referred to as an oil-soluble rosemary extract.

Experimental Example 1: Determination of antioxidative effect of oil-soluble green tea extract

Oxidative stability was evaluated by the rancimat method using the active oxygen method (AOM) under the same conditions as in Table 1 to evaluate the induction period. AOM is a method to oxidize the oil by adding oxygen and heat to the edible oil, and to measure the change of electrical conductivity when the oxidized product passes through the distilled water. The longer the induction period under the same conditions, the higher the oxidation stability. .

≪ Measurement condition of Lance mat device > Name of measurement device 892rancimat (Matrohm) Amount of sample to be measured 3g Air injection amount 20 L / hr Heating temperature 100 ℃ Result Output Induction period (hr)

As shown in <Table 2>, the vegetable oil was mixed with the oil-soluble rosemary extract or the oil-soluble green tea extract to evaluate the oxidation stability of the oil-soluble rosemary extract and the useful green tea extract as the induction period. The vegetable oil is a mixture of 16.8 wt.% To 23 wt.%, 7.7 wt.% To 13.4 wt.% And 63.6 wt.% To 75.5 wt.% Of sesame oil, perilla oil and myrtle oil.

<Synergy effect of green tea extract of usability> division Vegetable oil
(weight%) Usefulness
Rosemary extract
(weight%) Usefulness
Green tea extract
(weight%) Induction period (hr) Comparative Example 1 100 0 0 14.6 Example 3 99.9 0.1 0 18.6 Example 4 99.9 0 0.1 21.9 Example 5 99.9 0.04 0.06 22.5

As shown in Table 2, it was confirmed that the oxidation stability of Example 4 was higher than that of Example 3 as a result of the synergistic effect of the usable green tea extract. In particular, the induction period was extended for 7 hours as compared with Comparative Example 1, and it was confirmed that the useful green tea extract had high oxidation stability in vegetable oil. In addition, the highest oxidation stability was shown in Example 5 in which the oil-soluble rosemary extract and the oil-soluble green tea extract were mixed with the oil-soluble rosemary extract and the oil-soluble green tea extract, respectively, than those of Examples 3 and 4.

Experimental Example 2: Optimum mixing ratio experiment

In Experimental Example 1, it was confirmed that the mixture of the oil-soluble Rosemary extract and the oil-soluble green tea extract had high oxidation stability. Therefore, a mixture design program (Design expert8, Stat-Ease, Inc.) was used to determine the ratio of the two oil-soluble extracts to achieve the best antioxidant effect.

Prior to the experiment design by the mixture design program, sesame oil and perilla oil were set to 10 wt% and 20 wt%, respectively, as fixed variables to reduce unnecessary experiments. Solubility Rosemary extract was fixed at 0.1% by weight to obtain the mixing ratio with the green tea extract. Also, when the high oleic acid sunflower oil having high stability in vegetable oil was replaced with oxalic oil by setting the content of oxalic oil as an independent variable to 0 to 69.9% by weight and setting the high oleic acid sunflower induction as 0 to 69.9% by weight, In the second half of the year. In addition, the test was conducted by setting the total of three components, i.e., 0 to 0.5% by weight, of the useful green tea extract.

In order to derive the optimum mixing ratio of the above-mentioned usable rosemary extract and the above-mentioned useful green tea extract, AOM test was carried out at 100 ° C and 110 ° C under the conditions of Table 1 for Examples 6 to 17 of the following Table 3, The antioxidant activity was evaluated by deriving the induction period.

<Edible preservative formulation for seasoning Kim for mixture design> division Sesame oil
(weight%) Perilla oil
(weight%) Usefulness
Rosemary
extract
(weight%) Corn oil
(weight%) Usefulness
Green tea extract
(weight%) High oleic acid
Sunflower oil
(weight%) Example 6 10 20 0.1 0.00 0.50 69.40 Example 7 10 20 0.1 11.36 0.50 58.04 Example 8 10 20 0.1 34.98 0.00 34.92 Example 9 10 20 0.1 0.00 0.00 69.90 Example 10 10 20 0.1 69.90 0.00 0.00 Example 11 10 20 0.1 34.98 0.00 34.92 Example 12 10 20 0.1 34.98 0.00 34.92 Example 13 10 20 0.1 69.40 0.50 0.00 Example 14 10 20 0.1 34.83 0.25 34.83 Example 15 10 20 0.1 69.90 0.00 0.00 Example 16 10 20 0.1 23.02 0.50 46.38 Example 17 10 20 0.1 52.00 0.50 17.40

<AOM test induction period according to edible oil mixture> division Induction period (hr)
100 ℃ Induction period (hr)
110 ° C Example 6 55.53 24.96 Example 7 53.69 23.76 Example 8 25.35 11.93 Example 9 25.36 11.85 Example 10 23.23 10.4 Example 11 24.28 11.56 Example 12 24.56 11.87 Example 13 44.35 20.47 Example 14 36.33 17.26 Example 15 24.25 11.31 Example 16 52.29 24.03 Example 17 44.41 20.89

Table 4 shows the results of the AOM test induction period according to the edible oil mixture as shown in Table 3 above and Table 3 and Table 4 were analyzed in the mixture design program to perform the repeated experiment , 11 and 12, and Examples 10 and 15) were not significant (p <0.05).

As shown in Table 4, as a result of Example 6, Example 7, Example 13, Example 14, Example 16 and Example 17, it was found that the oxidation stability was increased when the content of the usable green tea extract was high Able to know.

In addition, when the usefulness of green tea extract is reduced as much as possible and when the use of high oleic sunflower oil, which has good oxidation stability but has an effect on cost increase, is minimized, the optimum blending ratio As a result, the optimum mixing ratio was derived from that the induction period of AOM test for edible oil was 33 hours at 100 ° C and 15 hours or more at 110 ° C.

As a result of the analysis of the optimum mixing ratio, the stability of the induction period was prolonged as the use ratio of high oleic acid sunflower oil with high stability was increased during the induction period of 100 ° C of Example 6 and Example 17. However, In the induction period of 110 ° C of Example 6 and Example 17, there was no significant difference in efficacy, and as a result, it was confirmed that there was no significant difference in statistics. As a result of the above experiment, it was confirmed that the use of high oleic acid sunflower oil had no effect on the extension of the shelf life.

In conclusion, Experimental Example 2 showed that when the mixture of the antioxidant and the antioxidant mixed at a ratio of 1: 2.3 was used as the mixture design program in the edible oil, the seasoning effect of the rosemary extract and 5 wt% citric acid- Which is the optimum formulation to extend the shelf life of. The optimal ratio of the mixed antioxidant is referred to as a mixed preparation or an optimum mixed preparation.

Experimental Example 3: Seasoning sensory evaluation

The sensory evaluation of the seasoning containing the edible oil of Table 5 was carried out on 15 panelists in order to confirm whether the optimum mixture agent obtained in Experimental Example 2 was sensory, imaged or not. In Comparative Example 2, the effectiveness of the rosemary extract as a natural antioxidant was examined to determine whether there was a difference in the sensory properties between the optimal combination preparation and the sensory test.

<Edible oil formulation for sensory evaluation> division Vegetable oil weight
(weight%) Usefulness
Rosemary extract
(weight%) Usability Green tea extract
(weight%) Comparative Example 2 99.8 0.2 0 Example 18 99.67 0.1 0.23

Three sensory evaluation samples were prepared and triangulated. Two samples of the three samples (Comparative Example 2) and one sample (Example 18) were prepared. After these three samples were tasted to the panel at the same time, one sample that was considered to be different was selected to evaluate the difference between the two samples. I also looked at the reason for choosing the sample. The sample was given a three-digit random number to eliminate the prejudice from the number. The results of the three-point test are shown in Table 6 below.

<Three-point test result> division Comparative Example 2 Example 18 Number of selected panels 9 people 6 people

As a result of the three-point test, as shown in Table 6, it was confirmed that there were no significant differences in sensory evaluation between Comparative Example 2 and Example 18 because 9 persons of Panel 9 did not select Example 18. Also, the reason why the plurality of panels selected Example 18 was that there was a difference in salty taste or a difference in flavor of seasoning. As a result, it can be confirmed that the optimum ratio of antioxidant for seasoning does not affect the sensory properties.

EXPERIMENTAL EXAMPLE 4: Accelerated Expiration of Seasoning Time

In this Experimental Example, the optimal mixed preparation selected from the Experimental Examples 2 to 3 was applied to the seasoning so that the shelf life could be extended beyond 12 months. First, seasonings were prepared using the edible oils of Comparative Examples 2 and 18, and then stored at 35 ° C or 45 ° C for 2 to 7 days. Then, Were compared with each other. Peroxide value (POV) was measured according to the method in Food Code. The experiment was stopped when the peroxide value measured at 45 ℃ exceeded 60 (meq / kg) considering that the peroxide value of seasoned Kim was legal 60.

<Peroxide value of seasoning according to storage period at 35 ℃ and 45 ℃> division Comparative Example 2 Example 18 Storage period (days) 35 ℃ 45 ° C 35 ℃ 45 ° C 0 3.73 3.73 3.47 3.47 4 - 4 - 4.71 7 5 5.99 4.64 6 9 - 11.09 - 10.8 11 6.21 - 5.97 - 14 8.89 22.03 8.44 20.02 16 - 31.84 - 28.52 17 10.95 - 10.53 - 18 - 35.85 - 30.44 21 15.97 40.57 11.81 38.8 23 - 42.67 - 36.48 31 18 - 12.02 - 35 21.92 52.4 20.62 42.3 37 - 59.4 - 45.48 38 26.36 - 20.3 - 42 30.87 - 22.26 -

(-: Not tested)

&Lt; Peroxide (POV) calculation method >

Peroxide value (meq / kg) = {(a-b) x f / sample weight (g)} x 10

* A: 0.01 N sodium thiosulfate consumption (mL)

* B: Average consumption of 0.01 N sodium thiosulfate in the blank test (mL)

* F: Potency of 0.01 N sodium thiosulfate

(Source: FOOD STATION)

The results of measurement of the peroxide value of seasoned steaming according to the storage period at 35 DEG C and 45 DEG C are shown in Table 7 and the graph of FIG. Initial peroxide values were similar, but as the storage period increased, the difference in peroxide values increased at both storage temperatures of 35 ° C and 45 ° C. As shown in FIG. 1, when the peroxide value at each storage temperature is represented by a linear trend line, it can be confirmed that the increase in peroxide per the storage period of Example 18 is gentle.

In addition, the shelf-life prediction according to the measurement result of the peroxide value of the seasoning according to the storage period at 35 ° C and 45 ° C is calculated by the following formula, and the Q10 value is calculated to determine the shelf life at room temperature (25 ° C) Respectively.

<Estimation of expiration date through accelerated test> division Expected shelf life (months) Comparative Example 2 7.7 Example 18 12.0

<Estimation of Expiration Date Estimation Method>

If the quality maintenance period at T1 (占 폚): ts (T1) (days)

ts (T2) = ts (T1) x1 / Q10 ^ [(T2-T1) / 10]

Expected shelf life (months) = Q10 * ts (T2) / 30

As shown in Table 8, in Example 18 in which the optimum mixing preparation containing the usable rosemary extract and the usable green tea extract was treated compared to Comparative Example 2 in which the antioxidant was treated with a single antioxidant, Month, respectively. It is obvious that Comparative Example 2 is an addition of an antioxidant. In Example 18, the oxidation stability of the vegetable oil was high, even though the oil was used in the early stage of the vegetable oil, and the optimum mixed preparation for extending the seasoning period according to the present invention had an oxidation stability effect, It can be confirmed that the effect is very excellent in extension.

Claims (4)

In a mixed preparation having an antioxidant effect for prolonged shelf-life,
Preparing a first green tea mixture by dissolving 30 to 45 wt% of green tea extract powder and 10 to 20 wt% of citric acid in 40 to 60 wt% of alcohol;
Mixing 30 to 50% by weight of the primary green tea mixture with 50 to 70% by weight of glycerol fatty acid ester to prepare an oil-soluble green tea extract;
Treating the extract of rosemary extract with activated charcoal to thereby decolorize and degrade the extract;
Drying the decolorized and decolorized rosemary extract, and dissolving the extracted rosemary extract in an edible oil to prepare an oil-soluble rosemary extract;
Mixing the prepared oil-soluble green tea extract and the prepared oil-soluble rosemary extract at a ratio of 0.5 to 5: 1 to prepare a mixed preparation; And the antioxidant effect for prolonging the shelf-life of the seasoning.
The method according to claim 1,
Wherein the green tea extract powder comprises 90 to 99% by weight of polyphenol or 40 to 50% by weight of EGCG, wherein the green tea extract powder has an antioxidative effect for prolonged shelf life.
In edible oil for seasoning using a mixed preparation having an antioxidant effect,
Wherein the edible oil for seasoning is mixed with 0.1 to 0.5% by weight of the mixed preparation prepared in the above item 1, in vegetable oil consisting of at least one of oxbow oil, sesame oil, perilla oil, canola oil, sunflower oil, Edible oil for seasoning Kim,.
The method of claim 3,
The seasoning oil for edible oil is prepared by mixing 60 to 80% by weight of marine oil and 0.1 to 0.5% by weight of the mixed preparation prepared in the above item 1 in vegetable oil consisting of sesame oil, perilla oil, canola oil, sunflower oil and 10 to 40% Edible oil for seasoning Kim, which is characterized by antioxidant effect.

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