KR20160140003A - Functional seasoning composition and method for preparing thereof - Google Patents

Abstract

The present invention relates to a functional additive composition, and to a preparation method thereof. More particularly, the functional additive composition has excellent flavor, scent, and nutritional aspects without using a chemical additive by using Equisetum arvense L., Panax ginseng, and Acanthopanax sessiliflorus Seeman. Also, the functional additive composition can remove the fishy smell or unpleasant smell of fish or meat by having sulfur components in Equisetum arvense L. The functional additive composition has improved taste, an antioxidant function, and the like, and thus can be used to various foods at home or in food service industry.

Description

TECHNICAL FIELD The present invention relates to a functional seasoning composition and a method for preparing the same,

The present invention is the result of the research carried out by the Small and Medium Business Administration (No. C0184853) supported by the industry-academy-research cooperation technology development project in 2014.

More particularly, the present invention relates to a functional seasoning composition and a method for producing the functional seasoning composition, and more particularly, to a functional seasoning composition and a method for producing the functional seasoning composition, The present invention relates to a functional seasoning composition which can remove fishy smell and / or smell of fish or meat due to its ingredient, and which has a richness of flavor and an antioxidative function and can be used in various dishes in home or restaurant business, and a method for producing the same.

Generally, the normal diet in Korean homes and foodservices is based on rice, soup, kimchi, and herbs, and there are side dishes prepared with various recipes made of animal and vegetable materials. These side dishes and the taste of various countries were cooked using most kinds of soup or seasonings. Especially, in various countries, it was troublesome to prepare various kinds of ingredients and seasonings and cooked them. Also, There was a problem that it was inconvenient to prepare and prepare a variety of various materials and spices, and there was a problem that the flavor was not constant because the sauce to be cooked was different according to the cooker.

Until now, chemical seasoning has been used mainly as a seasoning, because it is cheaper than natural condiments which are various condiments. In recent years, however, the development of natural seasoning has become an important issue as chemical seasoning has become increasingly recognized that natural flavors have no taste, flavor, nutrients and are harmful to humans.

Conventionally, seasonings using natural seafood, such as mana clam, have been used as natural seasoning to solve the problem of chemical seasoning to a certain extent.

To solve these problems, various patents have been filed. An example thereof is as follows. Korean Patent No. 10-0082373 discloses a natural seasoning using seafood based on dried anchovy, dried seaweed, and smoked bonito. Domestic registered patent No. 10-0155664 discloses a method for preparing a seaweed seasoning, And discloses a natural seasoning considering not only the taste and nutrition of seafood but also the pharmacological action of herbal medicine ingredients. In addition, Korean Patent No. 10-0152735 discloses a method for producing a seasoned soy sauce having a uniform color, flavor, taste and general preference of a food by eliminating the inconvenience of preparing seasonings for preparing various dishes In addition, Korean Patent No. 10-0483606 discloses a medicinal herb that is beneficial to the human body in addition to ordinary ingredients used in the manufacture of seasonings for meat cooking, while improving meat quality and taste and eliminating the odor of meat, And a method for producing meat sauce seasoning which can be beneficial to nutrition, growth and health of the consumers as well as ease of meat cooking.

However, the manufacturing method of such a seasoning is not only complicated in manufacturing process but also has problems to achieve such purposes as crushing, fishy smell and odor removal, improvement of preservation period, and improvement of preference.

Korean Patent No. 10-0082373 Korean Patent No. 10-0155664 Korean Patent No. 10-0152735 Korean Patent No. 10-0483606

DISCLOSURE OF THE INVENTION In order to solve the problems of the prior art as described above, the present invention provides a functional seasoning composition which is excellent in taste, flavor, and nutrition without any chemical seasoning, The purpose is to provide.

In addition, the present invention can complement each function of each component by using a combination of triple, ginseng, and ogapi. In particular, it is possible to remove fishy smell and fishy smell due to the sulfur component contained in the oven, An antioxidant function, and the like, and a method for producing the functional seasoning composition.

In order to achieve the above object, the present invention provides a functional seasoning composition comprising anchovy powder, kelp powder, mushroom powder, triple-leaf powder, triangular hot-water extract, ginseng powder and ocher powder.

Preferably, the seasoning composition comprises 0.1 to 50 parts by weight of anchovy powder, 0.1 to 40 parts by weight of anchovy powder, 0.1 to 30 parts by weight of mushroom, 0.01 to 30 parts by weight of triple-layered powder, 0.01 to 30 parts by weight of triple- 0.1 to 10 parts by weight of ginseng powder, and 0.1 to 10 parts by weight of an omega powder.

The above-mentioned trichograms can be used as trichomes, trilobes, trichomes, or trichomes.

In particular, it is more preferable that the above-mentioned triangle is a fermentation product obtained by fermentation with lactic acid bacteria.

In addition, the seasoning composition may further comprise an emperor, an oak, a purple, a pine, a chum, a licorice, a dermis, an oak, an oat, and the like.

The present invention also relates to a method for producing anchovy, kelp powder, shiitake mushroom powder, powdered anchovy powder in step (S1) (S3) a step of adding a triple hot water extract to the mixed powder of step (S2), and heating the mixed seasoning powder.

After the step (S1) is completed, the step of pulverizing the trivalent straw is followed by the step of inoculating 0.1 to 10% by weight of the lactic acid bacterium with respect to the total weight of the trivalent powder and fermenting the mixture at room temperature for 1 to 2 weeks to prepare a trivalent fermented product .

The drying in the step (S1) may be carried out at a temperature of 50 to 80 ° C for 20 to 30 hours so that the water content in the triangle becomes 0.1 to 10% by weight.

The triple hot-water extract of step (S3) may be prepared by mixing 500-1,000 parts by weight of purified water with 100 parts by weight of triplets and then heating the mixture at a temperature of 80 to 90 ° C for 3 to 5 minutes.

The heating in step (S3) may be performed at 70 to 80 ° C at a rate of 150 to 200 rpm while stirring for 10 to 15 hours.

According to the present invention, it is possible to achieve synergistic effect by complementing the functions of each component by using the combination of the three kinds of ginseng, ginseng, and the ginseng, and in particular, to remove the fishy smell and the smell of fish or meat due to the sulfur component contained in the ginseng And can provide a functional seasoning having enhanced fatness, antioxidant function, and the like. In addition, the functional seasoning of the present invention is excellent in taste, flavor, and nutrition without using chemical seasoning at all, so that it can be used in various dishes in the home or restaurant business.

Hereinafter, the present invention will be described in detail.

The functional seasoning composition of the present invention is a functional seasoning composition, which combines the functions of each ingredient by using a combination of three kinds of ginseng, ginseng, and an organic ginseng to obtain a synergistic effect, thereby remarkably improving the functions of removing fishy smell and odor, And the taste, flavor and nutritional quality are also excellent.

The functional seasoning composition of the present invention includes anchovy powder, kelp powder, mushroom powder, triple-leaf powder, triple-leaf water extract, ginseng powder, and omega-3 powder.

Allium hookeri is a kind of herb that originated from Siberia, Europe, Japan, Hokkaido, etc. It is small with a height of 20 ~ 30㎝ and looks like a small wave. It is widely used as a spice when cooking western food because of its unique fragrance. It contains protein, calcium, iron, vitamin B and C in a large amount and is easy to digest and effective in preventing anemia. It is also known that it has antioxidant effect because it contains a large amount of ingredients such as fighter stenol, etc. It has a fragrant flavor that gives a delicious taste to the nose, Unlike other vegetables, it contains sulfur components and is excellent in bactericidal properties.

The above-mentioned triplets may be harvested, washed, and selected for growth for 3 to 8 months. The above-mentioned triangle can be selectively used as a part of the trilobate, trilobate, trilobal, trilobal root, or the like. Especially, it is better to use triple root because it contains a large amount of sulfur component compared to other parts.

The form of the triple-layer is not particularly limited, and may be used as a powder, liquid, or solid form depending on the intended use of the seasoning to be produced. Particularly, the functional seasoning of the present invention is included in the form of three-component powder and three-component hot-water extract so that the function of the three-component food is further added to the seasoning.

In the case of the above-mentioned triangular-shaped powder, it may be dried by natural drying, freeze-drying or the like and powdered.

The drying is carried out at 50 to 80 ° C for 20 to 30 hours, preferably at 60 ° C for 24 hours, so that the moisture content of the triangle becomes 0.1 to 10% by weight, and then the particles are dried using a conventional pulverizer, Is 100 to 5,000 mesh. If the drying temperature is lower than 50 ° C, the drying time becomes longer, which may adversely affect the quality control of the raw material. If the drying temperature is higher than 80 ° C, the drying time may be shortened. However, This can happen. If the drying time is less than 20 hours, the drying temperature must be increased. In the mass production process, it may be difficult to recover the uniform dried product. If the drying time is more than 30 hours, . The reason for such a range limitation is to consider the cost efficiency of maintaining the flavor of the raw material and effective preservation of nutrients, and to provide the range of conditions described above in a mass production process as well as a small quantity production.

In the present invention, it is also possible to use a triple-fermented product obtained by pulverizing and sieving a triple trowel before drying the triple-trough, and then inoculating the thus obtained triple-leaf powder with lactic acid bacteria and fermenting the same, have.

Herein, the lactic acid bacterium is a microorganism belonging to the genus Lactobacillus such as Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rennini, Lactobacillus krubatus, curvatus, Lactobacillus delbrueckii, and the like. The inoculation amount of the lactic acid bacteria may be inoculated in an amount of 0.1 to 10% by weight based on the total weight of the three-leaf powder, and the fermentation may be carried out at room temperature for 1 to 2 weeks. Thus, the fermented product of the triacyl lactic acid bacteria obtained by fermenting with the lactic acid bacteria can be used in the seasoning of the present invention, and the flavor of the seasoning itself can be remarkably improved.

The above-mentioned triangular powder is preferably contained in an amount of 0.01 to 30 parts by weight, more preferably 1 to 15 parts by weight, and most preferably 10 to 20 parts by weight based on 100 parts by weight of the functional seasoning composition . If the content is less than 0.01 part by weight, the characteristics of the triangle can not be exhibited. If the content exceeds 20 parts by weight, characteristics of other materials may not be clearly shown due to the inherent flavor of the triangle.

In addition, in the case of the triple hydrothermal extract, 500 to 1,000 parts by weight of purified water may be mixed with 100 parts by weight of triplets in accordance with the conventional hot water extractive preparation method, followed by heating at a temperature of 80 to 90 ° C. for 3 to 5 minutes. When the temperature is lower than 80 ° C, the extraction efficiency of the active ingredient contained in the triple-component is deteriorated. When the temperature exceeds 90 ° C, the active ingredient contained in the triode may be destroyed.

In the case of the above-mentioned trihydrate hot-water extract, the other ingredients in the powder phase, such as anchovy powder, kelp powder, mushroom powder, tri-egg powder, ginseng powder and omega powder, are added to the powder during the preparation of the seasoning, The function of the trash can be further given. Accordingly, the functional seasoning of the present invention can further maintain the functions of the respective components by coating the surfaces of the powdery components constituting the seasoning by using the triple-hot water extract together with the triple-layered powder, So that the function of the cup can also be expressed.

The lyophilized extract is preferably contained in an amount of 0.01 to 100 parts by weight, more preferably 1 to 50 parts by weight, and most preferably 10 to 15 parts by weight based on 100 parts by weight of the functional seasoning composition. If the content is less than 0.01 part by weight, it may not feel the original flavor of the pan. If the content is more than 100 parts by weight, the flavor of the other ingredients may be clogged due to the strong triangular flavor and an inappropriate flavor may be exhibited.

Particularly, when the functional seasoning of the present invention is prepared into a liquid form, purified water can be added to the powdery functional seasoning to form a liquid form through heating. However, since the effective seasoning ingredient can be further contained, the range of the above- The amount thereof can be appropriately adjusted depending on the application.

Ginseng has been known to improve the fragile constitution by enlivening the mind and body from ancient times, and has been known to have effects such as hematopoietic stimulation, central excitement and inhibition, regulation of carbohydrate metabolism, stress anemia, diabetes, cancer prevention, .

Ogphy is known to be effective in suppressing fatigue, promoting metabolism, strengthening muscles, anti-cancer, detoxification, and anti-stress.

It is needless to say that the above ginseng or ogapi is not limited to a form to be added to the seasoning composition of the present invention and may be used as a powdery, liquid or solid form depending on the use of the seasoning to be produced. According to the present invention, ginseng or ogapi is dried by natural drying or freeze-drying according to a conventional method, and powdered and dried to prepare ginseng powder or omega powder.

The ginseng powder is preferably contained in an amount of 0.1 to 10 parts by weight, more preferably 1 to 2 parts by weight, based on 100 parts by weight of the functional seasoning composition. If the content is less than 0.1 part by weight, the inherent flavor of phosphoric acid and the effect of using ginseng can not be obtained. If the content is more than 10 parts by weight, the flavor of the ginseng itself is too strong.

Preferably, the organophosphorus powder is contained in an amount of 0.1 to 10 parts by weight, more preferably 1 to 2 parts by weight based on 100 parts by weight of the functional seasoning composition. When the content is less than 0.1 part by weight, it can not have the inherent flavor of the oggi. When the content is more than 10 parts by weight, the flavor of the oggy itself is too strong and the flavor of the other composition can be obscured.

In addition, the functional seasoning composition of the present invention may further contain ingredients that do not affect functional expression of the above-mentioned ingredients other than the above-mentioned triple-layered ginseng, ginseng, and ogapi, and that can further double the functions of the respective ingredients. Specifically, the above-mentioned ingredients that can be added include Hwanggi, Ogapi, Pueraria, Oryzae, Chamaura, Licorice, Dermis, Root, Oat, and Oat.

 The seasoning composition of the present invention comprising the above-mentioned triple powder, trihydrate hot water extract, ginseng powder and omega-3 powder as a functional ingredient further comprises anchovy, kelp and mushroom in addition to the above-mentioned functional ingredients.

The functional seasoning composition may be composed of only anchovy, kelp and mushroom, but may further include ingredients such as burdock, shrimp, shrimp, garlic, mussel, ginger, radish, onion, and wave. That is, the functional seasoning composition of the present invention may be additionally used in any of the materials conventionally used in the seasoning.

The present invention also provides a method for producing the functional seasoning of the present invention comprising the above-mentioned components.

First, anchovy, kelp, shiitake mushroom, three-ply, ginseng and ogapi are dried and powdered, respectively.

As described above, the triplex, the ginseng and the ogapi are dried at 50 to 80 ° C for 20 to 30 hours so that the water content of the triplex is 0.1 to 10% by weight, and then powdered to have a particle size of 100 to 5,000 mesh .

Particularly, in the case of the above-mentioned triplet, the triplets are pulverized prior to the drying and pulverization step, and then the triplet fermented product obtained by inoculating 0.1 to 10% by weight of the lactobacillus relative to the total weight of the triplet powder and fermenting at room temperature for 1 to 2 weeks Is more preferable in improving the flavor and function of the seasoning itself.

The anchovy, kelp, and shiitake mushroom are completely roasted by pulverization after fully evaporating water through roasting process.

0.1 to 50 parts by weight of the powdered anchovy, 0.1 to 40 parts by weight of sea tangle, 0.1 to 30 parts by weight of mushroom, 0.01 to 30 parts by weight of trifoliate, 0.1 to 10 parts by weight of ginseng and 0.1 to 10 parts by weight of ogre, .

Then, 0.01 to 100 parts by weight, preferably 0.1 to 10 parts by weight, of the triple hot-water extract solution is added to the mixed powder, and the mixture is heated with stirring at a temperature of 70 to 80 ° C at a speed of 150 to 200 rpm for 10 to 15 hours, So that the triple component can be coated on the surfaces of the respective components. In this case, the water-extracted extract of Sanjyo hot-water can be prepared by mixing 500-1,000 parts by weight of purified water with 100 parts by weight of triplets and then heating at 80-90 ° C for 3-5 minutes.

If the heating temperature is lower than 70 ° C, the efficiency of the process may be lowered because the triple hot water extract solution is not dried well. If the heating temperature is higher than 80 ° C, the functional ingredients added to the seasoning and the active ingredients contained in the triple- It can be destroyed. When the agitation speed is less than 150 rpm or more than 200 rpm, agitation does not proceed well and coating of the triple hot water extract on the powder surface may not be smoothly performed. If the agitation time is less than 10 hours, the coating of the triple hot water extract on the powder surface may not be smoothly performed. If the agitation time exceeds 15 hours, the drying time becomes longer and the triple coating layer formed on the powder surface may be separated.

The functional seasoning composition of the present invention prepared as described above can appropriately control the formulation if necessary. That is, the powder may be prepared as described above and packed in a container in a sealed form, or purified water may be added to the powder and heated for about 1 hour to form a liquid, followed by sterilization and sealing in accordance with a conventional method. In this case, in order to further add the active ingredient of the seasoning to the functional seasoning of the present invention, it is also possible to prepare a liquid functional seasoning by adding a triple hot water extract instead of the purified water and heating it.

The functional seasoning of the present invention as described above can be combined with the function of each component by using the combination of the three kinds of ginseng and the ginseng to produce a synergistic effect. In particular, due to the sulfur component contained in the ginseng, It is possible to provide a functional seasoning which can remove odor and odor and has a richness of taste, an antioxidant function and the like. In addition, the functional seasoning of the present invention is excellent in taste, flavor, and nutrition without using chemical seasoning at all, so that it can be used in various dishes in the home or restaurant business.

Hereinafter, the present invention will be described in more detail with reference to examples. These embodiments are for purposes of illustration only and are not intended to limit the scope of protection of the present invention.

Example 1

The leaves, stems and roots of the triplets grown for 3 to 8 months were harvested and washed and then dried at 60 ° C for 24 hours so that the water content contained in the triplets was 10% by weight. The particle size And pulverized into powder having a particle size of 100 to 1,000 mesh to prepare a triangular powder. Then, the raw ginseng was washed and trimmed, and dried at 50 ° C. for 24 hours to have a water content of about 50% by weight, and then pulverized to prepare ginseng powder. The oak was dried at 50 DEG C for 24 hours and then pulverized to prepare an oga-gel powder.

The anchovy, kelp and shiitake mushrooms were roasted to the extent that they were not burned after being cleaned and the water was evaporated and then pulverized using a pulverizer.

9 parts by weight of the prepared anchovy powder, 20 parts by weight of seaweed powder, 15 parts by weight of shiitake powder, 15 parts by weight of triple-layered powder, 1 part by weight of ginseng powder and 1 part by weight of ocher powder were mixed uniformly in a stirrer.

1,000 parts by weight of purified water was mixed with 100 parts by weight of the washed / dried trifoliate leaves, stems and roots, and the mixture was heated at 80 ° C for 5 minutes to prepare a trihydrate hot water extract.

To the mixed powder was added 1 part by weight of the extract of Lycoris chejuensis and heated with stirring at 70 ° C and 180 rpm for 15 hours to prepare a powdery functional seasoning.

Example 2

100 parts by weight of purified water was added to the powdery functional seasoning prepared in Example 1, and the mixture was heated at 85 to 95 캜 for 1 hour or longer and concentrated to prepare a liquid functional seasoning.

Example 3

In place of the triangle in Example 1, the trunk leaves, stems and roots were harvested and washed, ground and pulverized to a particle size of 200-500 mesh using a pulverizer, and then mixed with 10 wt% A powdered functional seasoning was prepared in the same manner as in Example 1, except that a lactobacillus acidophilus culture was inoculated and fermented at a room temperature for 10 days.

Example 4

A powdery functional seasoning was prepared in the same manner as in Example 1, except that 20 parts by weight of dried burdock powder and 5 parts by weight of shrimp powder were mixed in addition to the anchovy powder, kelp powder and mushroom powder in Example 1 .

Example 5

Example 2 was carried out in the same manner as in Example 2, except that 5 parts by weight of swordfish powder, 5 parts by weight of garlic powder and 5 parts by weight of mussel powder were mixed in addition to the anchovy powder, kelp powder and mushroom powder, A functional seasoning was prepared.

Example 6

5 parts by weight of egg yolk powder, 5 parts by weight of powdered pomegranate powder, 5 parts by weight of eggplant powder, 5 parts by weight of gum powder and 2 parts by weight of licorice powder were further mixed in addition to the dry powder, ginseng powder and ocher powder as the functional ingredients in Example 1 , A powdery functional seasoning was prepared in the same manner as in Example 1.

Example 7

Except that 5 parts by weight of the dermis powder, 5 parts by weight of the lupine powder, 5 parts by weight of the knee herbicide powder and 5 parts by weight of the oat powder were mixed in addition to the triple powder, the ginseng powder and the ogumi powder as the functional ingredients in Example 1 above. The same procedure as in Example 1 was carried out to prepare a powdery functional seasoning.

Comparative Example 1

A seasoning composition was prepared in the same manner as in Example 1, except that 9 parts by weight of anchovy powder, 20 parts by weight of tallow powder, and 15 parts by weight of mushroom powder were mixed in Example 1.

Comparative Example 2

A seasoning composition was prepared in the same manner as in Example 1, except that 9 parts by weight of anchovy powder, 20 parts by weight of anchovy powder, 15 parts by weight of mushroom powder and 15 parts by weight of dry powder were mixed in Example 1 .

Comparative Example 3

Except that 9 parts by weight of anchovy powder, 20 parts by weight of seaweed powder, 15 parts by weight of mushroom powder, 1 part by weight of ginseng powder and 1 part by weight of ocher powder were mixed in the same manner as in Example 1 To prepare a seasoning composition.

Experimental example. Preferences of the examples and comparative examples

The seasonings of Examples 1 to 6 and Comparative Examples 1 to 3 were subjected to a sensory test. (5 points: very good, 4 points: good, and 3 points: good, good, and good) were evaluated by randomly selecting 50 adult males and females as sensory agents and evaluating the incense, cool taste, Normal, 2 points: bad, 1 point: very bad), and the results are shown in Table 1 below.

division incense A cool taste Richness Gomi Comprehensive Preferences Example 1 5 4 5 4 5 Example 2 4 4 5 3 3 Example 3 5 4 5 3 5 Example 4 4 3 5 2 4 Example 5 3 4 5 3 3 Example 6 4 4 5 3 4 Comparative Example 1 3 2 5 2 3 Comparative Example 2 3 2 5 2 4 Comparative Example 3 3 3 5 2 3

As shown in Table 1, the functional seasonings of Examples 1 to 6 prepared according to the present invention had excellent taste sensory results due to their harmony of taste, richness and cool taste as compared with Comparative Examples 1 to 3 And also showed excellent results in comparison with the comparative examples 1 to 3 in terms of overall flavor, aroma, and overall preference. In particular, in Example 3 prepared using the fermented product of trifacial lactic acid bacteria, the best results were obtained in terms of flavor, taste, taste, and overall preference. From this, the trifoliate obtained by fermenting with lactic acid bacteria It has been found that the use of fermented lactic acid bacteria can improve the overall sensory properties of the seasoning.

Although the present invention has been described in terms of the preferred embodiments mentioned above, it is possible to make various modifications and variations without departing from the spirit and scope of the invention. It is also to be understood that the appended claims are intended to cover such modifications and changes as fall within the scope of the invention.

Claims (9)

Anchovy powder, kelp powder, mushroom powder, triangular powder, trihydrate hot water extract, ginseng powder and ocher powder. The method according to claim 1,
Wherein the seasoning composition comprises 0.1 to 50 parts by weight of anchovy powder, 0.1 to 40 parts by weight of anchovy powder, 0.1 to 30 parts by weight of shiitake, 0.01 to 30 parts by weight of triple-layered powder, 0.01 to 100 parts by weight of triple- 0.1 to 10 parts by weight of ginseng powder, and 0.1 to 10 parts by weight of an omega powder. The method according to claim 1,
The functional seasoning composition according to any one of claims 1 to 3, wherein the triple-pleated powder or the triple-pleated water-extracting solution is a fermented product obtained by fermenting at least one selected from a trifoliate leaf, a trilobate, The method according to claim 1,
Wherein the seasoning composition further comprises at least one component selected from the group consisting of yellow, yellow, purple, pine, rhizome, licorice, dermis, rhizome, oat, and oat. The method according to claim 1,
Wherein the seasoning composition further comprises one or more components selected from the group consisting of burdock, shrimp, prawn, garlic, mussel, ginger, radish, onion and wafers. (S1) drying anchovy, kelp, shiitake mushroom, tripe, ginseng and oak, respectively, and pulverizing them;
(S2) mixing the powdered anchovy powder, kelp powder, mushroom powder, triple-leaf powder, ginseng powder and omega-3 powder in the step (S1); And
(S3) adding a trihydrate hot water extract to the mixed powder of step (S2), heating and stirring the mixture;
≪ / RTI > The method according to claim 6,
The method of the present invention may further comprise the step of pulverizing the triple-pledget prior to the step (S1), inoculating 0.1 to 10% by weight of the lactic acid bacterium with respect to the total weight of the triple-leaf powder and fermenting the mixture at room temperature for 1 to 2 weeks to prepare a triple- ≪ / RTI > The method according to claim 6,
Wherein the drying in the step (S1) is performed at a temperature of 50 to 80 캜 for 20 to 30 hours so that the water content in the tub becomes 0.1 to 10% by weight. The method according to claim 6,
The method of manufacturing a functional seasoning according to claim 1, wherein the triple-hot water extract of step (S3) is prepared by mixing 500-1,000 parts by weight of purified water with 100 parts by weight of triplets and heating the mixture at 80 to 90 ° C for 3 to 5 minutes.