NOODLE SAUCE COMPOSITION COMPRISING OF ENZYMATIC EXTRACTS OF ECKLONIA CAVA AND METHOD THEREOF

摘要

PURPOSE: A sauce composition for noodles containing an Ecklonia cava enzyme extract as an active ingredient is provided to offer the antioxidant activity and the hypertension inhibitory activity to users. CONSTITUTION: A sauce composition for noodles contains 0.1-4wt% of sea tangle, 5-25wt% of Korean soy sauce, 0.1-6wt% of yeast extract, and 0.1-4wt% of Ecklonia cava enzyme extract. The sauce composition is obtained by the following steps: adding the sea tangle, dried Lentinus edodes, and anchovy into water, and boiling and concentrating the mixture to obtain base sauce; and adding the Korean soy sauce, the yeast extract, and the Ecklonia cava enzyme extract into the base sauce, and stirring the mixture. [Reference numerals] (AA) Sauce for stock; (BB) Conventional sauce; (CC) ACE inhibitory activity; (DD) Antioxidant activity (PF)