KR20190124909A - Dressing composition for salad containing rubus coreanum vinegar - Google Patents

Abstract

The present invention relates to a dressing composition for salad containing Rubus coreanus vinegar. The dressing composition for salad consists of purified oil, canola oil, Rubus coreanus vinegar, sugar mixtures, brewed vinegar, a Rubus coreanus juice, a seasoning and a thickener. The dressing composition for salad contains Rubus coreanus vinegar, thereby being rich in nutrients such as hydrocarbons, organic acids, vitamin and polyphenol and showing excellent antioxidant effects.

Description

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

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

Bokbunja (Rubus coreanus Miquel) is a deciduous broad-leaved shrub belonging to the family Rosaceae, reaching 2-3 m in height and having a purple or red stem and covered with white powder. It is a perennial plant with white flowers in May-June and hemispherical dark red fruit in July-August. It is wild in the foothills of the southern part of the Korean Peninsula and 50-1,000 m above sea level in China and Japan (Yuk CS , 1990).

Bokbunja fruits also contain carbohydrates, organic acids, B vitamins, vitamin C, inorganic components, and phenolic compounds such as quercetin, ellagic acid, and sanguiin H-5 (Lee JH et al., 2006, Pang GC et al. , 1996). Isolation and identification of Quercetin with antioxidant activity of bokbunja fruit (Yoon et al., 2003), lactobacillus fermentation and physiological activity of bokbunja fruit have been reported (Park YS et al., 2003). In addition, changes in the properties of phenolic compounds according to bokbunja extraction conditions (Yoon et al., 2003), antioxidant activity of bokbunja (Yoon et al., 1995), and separation of hydrolyzed tannins from immature bokbunja (Lee & Lee, 1995) ) And various physiological activities such as quality characteristics of dried noodles added with immature bokbunja powder (Lee et al., 2000). Bokbunja is small in fruit size, has high moisture content, is easy to decay, and is difficult to store, and research on processed food development using Bokbunja is insufficient, and its useful value is expected as a functional food material. It is not well utilized (Kim AJ et al., 2007b).

Salad is widely used as a main dish as a main method of cooking vegetables, and accordingly, the utilization rate of dressing that adds the taste of salad is increasing (Choi SN et al., 2009). Dressings can stimulate appetite before meals, enhance the taste and aroma of food (Kim HD et al., 2002), add color, balance nutrition in meat-based Western diets, and add ingredients It has the function of increasing nutritional value and helping digestion (Kim MH, 2003; Kim YH, 2007; Lee KI, 2004).

Dressings used for eating salads were used in the Food Code (2008) in order to enhance the flavor of foods in the manufacture, processing and cooking of foods, and include salt, saccharides, spices, Eggs or food additives are added and emulsified or prepared in separate liquid form, or vegetables, fruits, etc., are added to dressing and mayonnaise. ”

In general, dressing is a cold type of sauce, usually sprinkled with cold vegetables. There are three types of dressings: mixed dressings with oil and vinegar, dressings with mayonnaise, and cooked dressings. Its flavor and physical properties depend (Sharon, 1990).

Dressing is mainly used as oil and acid as a main ingredient, and spices and fruits that help taste and emulsification are mixed as subsidiary materials. Spice fruits, etc., have been reported to increase the antioxidant and antimicrobial properties of dressings (Frutos, MJ et al. , 2005).

Recently, as interest in health has increased, studies on adding various natural materials to existing dressings have been reported. These studies include shiitake salad dressing (Jung HA et al., 2011) and Schisandra salad dressing (Yim SB et. al., 2012), blueberry juice yogurt dressing (Lee WG et al., 2012), ginger salad dressing (Jung HA et al., 2013), bokbunja juice yogurt dressing (Park JY et al., 2013), mulberry juice Yogurt dressings (Park KB, 2014), Maroon powdered salad dressings (Bing DJ et al., 2015), Aronia juice yogurt dressings (Park KB et al., 2015) and the like have been reported.

Therefore, in this research project, after preparing vinegar using bokbunja, which proved to be functional, we developed salad dressing compositions using the same, and analyzed the physicochemical properties and functional ingredients to develop salad dressing compositions containing bokbunja vinegar with functional functionality. I would like to.

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

An object of the present invention is to provide a dressing composition for salads containing bokbunja vinegar is rich in nutrients, such as carbohydrates, organic acids, vitamins and polyphenols, containing the bokbunja vinegar, showing excellent antioxidant effect.

An object of the present invention is achieved by providing a dressing composition for salads containing bokbunja vinegar, characterized in consisting of purified water, canola oil, bokbunja vinegar, sugar mixture, vinegar, bokbunja juice, seasonings and thickeners.

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

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

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

According to a further preferred feature of the invention, the seasoning is to be made of mustard seed, salt, dried garlic and pepper.

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

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

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

In the following, preferred embodiments of the present invention and the physical properties of each component will be described in detail, which is intended to explain in detail enough to be able to easily carry out the invention by one of ordinary skill in the art, This does not mean that the technical spirit and scope of the present invention is limited.

Salad dressing composition containing bokbunja vinegar according to the present invention is composed of purified water, canola oil, bokbunja vinegar, sugar mixture, brewed vinegar, bokbunja juice, seasonings and thickeners, 100 parts by weight of purified water, 60 to 70 parts by weight of canola oil, bokbunja It is preferably composed of 30 to 35 parts by weight of vinegar, 60 to 65 parts by weight of sugar mixture, 30 to 35 parts by weight of brewed vinegar, 10 to 15 parts by weight of bokbunja juice, 20 to 25 parts by weight of seasonings and 0.1 to 0.5 parts by weight of thickener.

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

In addition, the sugar mixture is a mixture of sugar and oligosaccharide 1: 0.7 to 0.8 parts by weight.

In addition, the seasoning is made of mustard seed, salt, dried garlic and pepper, mustard seed 12 to 14 parts by weight, salt 4.5 to 5.5 parts by weight, dried garlic 3 to 3.5 parts by weight and pepper 1 to 2 parts by weight.

Moreover, it is preferable that the said thickener consists of xanthan gum.

Salad dressing composition containing bokbunja vinegar comprising the above components is 100 parts by weight of purified water, 60 to 70 parts by weight of canola oil, 30 to 35 parts by weight of bokbunja vinegar, 60 to 65 parts by weight of sugar mixture, 10 to 15 parts by weight of bokbunja juice 20 to 25 parts by weight of seasonings and 0.1 to 0.5 parts by weight of thickener are added to a homogenizer and stirred to homogenize, and then the homogenized mixture is sterilized by sterilization at a temperature of 100 ° C. for 50 to 70 seconds and then sterilized. It will be put in and stored.

The general components of bokbunja used in the present invention were analyzed and analyzed together with Audi as a comparison group, and are shown in Table 1 below.

As shown in Table 1 below, the moisture content of Bokbunja and Audi was measured to be 86.35 ± 1.43 and 88.90 ± 0.20, and the protein was 1.34 ± 0.01 and 0.64 ± 0.22. Lipids were measured to be 0.10 ± 0.01 and 0.42 ± 0.51, respectively, with Audi measuring about four times higher than Bokbunja. Ash content was found to be 0.63 ± 0.05 and 0.53 ± 0.01, respectively.

TABLE 1

In addition, DPPH-free radical scavenging activity of the main molecule was measured. DPPH is discolored with dark purple as it is irreversibly formed by reducing electrons and hydrogen by ascorbic acid, tocopherol, polyhydroxy aromatic compounds, and aromatic amines. It is widely used to search for antioxidants from various natural materials by using the principle. Free radicals generated in the oxidation process of lipids in the human body, in particular, promote the aging of cells and lower the defense mechanisms of living cells, as well as cell activities. Therefore, it is necessary to fundamentally inhibit the production of these free radicals or to protect living cells through the stabilization of free radicals already produced. The electron donating action provides electrons to these bioactive free radicals to inhibit the oxidation of cellular components. DPPH (2,2-diphenyl-1-picryl-hydrazyl) radical scavenging activity was measured together with mulberry grown in Gochang to compare with bokbunja. The results are shown in Table 2 below.

TABLE 2

As shown in Table 2 above, the IC ₅₀ values of DPPH-free radical scavenging activity of the two berries were 6.19 and 5.59, respectively, indicating that Bokbunja was slightly higher than Audi.

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

ABTS [2,2'-azinbis- (3-ethyl-benzothiazoline-6-sulfonic acid)] is a relatively stable free radical and is widely used for screening antioxidant activity with DPPH method. It is also known to be applicable to the measurement of lipophilic or hydrophilic antioxidants. ABTS is a measure of the activity of scavenging cationic radicals and DPPH scavenging anion radicals by absorbance.

TABLE 3

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

In addition, the total flavonoid components of the bokbunja used in the present invention was analyzed, which is mainly composed of anthocyanidins, flavonols, flavones, cathechins and flavanones, flavonoids present in large quantities in plants are antioxidant activity, prevent circulatory disease, It has been reported to have various functional physiological effects such as anti-inflammatory, anti-allergic, antibacterial, anti-viral, and immune enhancing (Kawaguchi K 1997, Middleton E 1997, Nakagawa M 1974). The total flavonoid content of Bokbunja and Audi is shown in Table 4 below.

TABLE 4

As shown in Table 4 above, the total flavonoid content of Bokbunja was 0.62 mg / mL and the Audi showed 0.59 mg / mL.

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

Phenolic compounds present in plants are secondary metabolites that have one or more phenolic hydroxyl (OH) groups in their molecules, which bind to proteins and macromolecules, and are electron-resonant mechanisms that are electron-resonant and stable. It is an important ingredient found in various plant systems. Excellent binding ability with divalent metal ions and hydrogen free donation to remove free radicals to reduce cholesterol, inhibit hypertension or arteriosclerosis, prevent obesity by inhibiting the formation of neutral lipids and resist capillaries? It is known to have effects such as enhancement and to show effects such as antioxidant activity and anticancer.

TABLE 5

Hereinafter, the physical properties of the salad dressing composition containing the bokbunja vinegar according to the present invention, and the physical properties of the salad dressing composition prepared through the manufacturing method will be described.

<Manufacture example 1>

After mixing the bokbunja and sugar to prepare a mixture so that the sugar content is 24 brix, 1.0 parts by weight of yeast was added to 100 parts by weight of the mixture, and after the first fermentation at 5 ℃ for 10 days, the solids were removed and 0.1 parts by weight of yeast Further added and secondary fermentation at 25 ℃ 30 days to prepare a bokbunja vinegar.

General components of the raw materials in the present invention were analyzed by the AOAC (2000) method. Moisture content was measured by an atmospheric pressure heating method using an oven at 105 ℃, crude lipid was measured using an Soxhlet apparatus (Extraction Unit E-816) using an Soxhlet method using ether as a solvent. Protein content was measured by trace Kjeldahl method and ash by direct incineration method using a 550 ° C incinerator.

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

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

In addition, the measurement of antioxidant activity using ABTS radical was carried out by the ABTS radical generated by the reaction with potassium persulfate by the antioxidant in the extract to remove the index-specific blue-green color. Is it often used to ABTS assay was measured by modifying the method of Art. Take 5 mL of the sample prepared by concentration (1, 5, 10, 25, 50 / mL) into a 96well plate, add 195 mL of a 2.45 mM ABTs solution adjusted to pH 7.0, stir well, and leave for 7 min. Absorbance was measured at 734 nm by using, and the control was tested by adding ethanol instead of the sample.

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

A: Absorbance of sample

B: Absorbance of blank

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

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

In addition, the sugar content was expressed as the average value after measuring the sample juice three times using a portable sugar meter (Refractometer, PAL-1, Brix 0 to 53%, Atago, Japan).

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

In addition, chromaticity measurement was expressed by L (Lightness), a (Redness), b (Yellowness) values using a spectrophotometer (CM-5, Minolta, Osaka, Japan), and each sample was repeatedly measured three times. The mean value is shown.

In addition, the amino acid analysis was analyzed using HPLC, and after mixing the borate buffer, OPA / MPA, FMOC step by step with the sample and the reaction was injected into the column was analyzed. HPLC conditions were analyzed by Dionex Ultimate 3000 (Thremo Dionex, USA) and the column was VDSpher 100 C18-E (4.6mm x 150mm, 3.5um / VDS optilab, Germany).

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

In addition, the organic acid analysis was homogenized the sample evenly with a homogenizer, and then 10 g was taken in a 100 mL volumetric flask and accurately filled with distilled water to the indicator line, and extracted by ultrasonic for 1 hour. After centrifugation at 3,000 rpm for 5 minutes at 3,000 rpm, the supernatant was collected, filtered through membrane filter (0.45 μm), analyzed by HPLC (Dionex Ultimate 3000 (USA)), and each retention time of the standard organic acid was confirmed. The content was calculated from the area of the standard organic acid and the area of the sample at that time.

In addition, free sugar analysis was performed by shaking 50 mL of distilled water to 30 g in a 30 ° C. water bath, centrifuging for 20 min at 15,000 rpm, then 25 mL and filtering with 0.45 μm syring filter. Waters 2695, Milford, CT, USA). HPLC analysis was performed using carbohydrate analysis (4.6 × 150 mm, TST, Waters, Newcastle, DE, USA), acetonitrile-water (75: 25v / v), and a flow rate of 1.5 mL / min. Free sugar content was calculated from calibration curves prepared using the same standard (Sigma Chemical Co., St. Louis, Mo., USA) as each free sugar in the sample.

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

TABLE 6

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

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

TABLE 7

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

In addition, the amino acids of the bokbunja vinegar prepared in Preparation Example 1 are shown in Table 8 below.

TABLE 8

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

In addition, the inorganic components of the bokbunja vinegar prepared in Preparation Example 1 are shown in Table 9 below.

TABLE 9

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

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

TABLE 10

As shown in Table 10 above, the main organic acid of bokbunja vinegar was Acetic acid and its content was 38931.442 mg / L. Citric acid and Lactic acid were 1905.739 mg / L and 854.529 mg / L, respectively, and Malic acid was the lowest at 231.095 mg / L.

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

TABLE 11

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

<Example 1>

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

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

However, the sugar content was expressed as the average value after measuring the sample juice three times using a portable sugar meter (Refractometer, PAL-1, Brix 0 to 53%, Atago, Japan).

In addition, the acidity was measured by using an automatic acidimeter (Easy pH, METTLER TOLEDO, Swizerland) and repeated three times to represent the average value.

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

TABLE 12

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

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

TABLE 13

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

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

TABLE 14

In addition, the nutritional composition of the salad dressing composition containing bokbunja vinegar prepared in Example 1 is shown in Table 15 below.

However, nutritional component analysis was commissioned by Sesco Corporation. As for the analysis, the nine major nutrients such as sodium, sugar, calories, crude protein, crude fat, cholesterol, carbohydrate, trans fat and saturated fat were analyzed.

TABLE 15

As shown in Table 15 above, the salad dressing composition containing bokbunja vinegar prepared in Example 1 of the present invention in a single serving amount of 100ml carbohydrates 7% nutrients, sugars 18%, protein 1%, fat Silver 41%, saturated fat 7% and sodium 36%.

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

Claims (6)

Dressing composition for salads containing bokbunja vinegar, characterized in that consisting of purified water, canola oil, bokbunja vinegar, sugar mixture, brewed vinegar, bokbunja juice, seasonings and thickeners.
The method according to claim 1,
The salad dressing composition using the bokbunja vinegar is 100 parts by weight of purified water, 60 to 70 parts by weight of canola oil, 30 to 35 parts by weight of bokbunja vinegar, 60 to 65 parts by weight of sugar mixture, 30 to 35 parts by weight of brewed vinegar, bokbunja juice 10 to Dressing composition for salads containing bokbunja vinegar, characterized in that consisting of 15 parts by weight, seasoning 20 to 25 parts by weight and thickener 0.1 to 0.5 parts by weight.
The method according to claim 1 or 2,
The bokbunja vinegar is prepared by mixing the bokbunja and sugar to prepare a mixture so that the sugar content is 23 to 25 brix, 0.5 to 1.5 parts by weight of yeast is added to 100 parts by weight of the mixture, the primary at 20 to 30 ℃ for 8 to 12 days After fermentation, the dressing composition for salads containing bokbunja vinegar, characterized in that the solid content is removed, and added to 0.05 to 0.15 parts by weight of yeast and secondary fermentation at 24 to 26 ℃ for 28 to 32 days.
The method according to claim 1 or 2,
The sugar mixture is a dressing composition for salad containing bokbunja vinegar, characterized in that the sugar and oligosaccharide is 1: 0.7 to 0.8 parts by weight.
The method according to claim 1 or 2,
The seasoning is salad dressing composition containing bokbunja vinegar, characterized in that consisting of mustard seeds, salt, dried garlic and pepper.
The method according to claim 1 or 2,
The thickening agent salad dressing composition containing bokbunja vinegar, characterized in that consisting of xanthan gum.

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