KR20120000600A - Complex source with dried anchovy byproduct and producing method thereof - Google Patents

Abstract

PURPOSE: A composite seasoning using dried anchovy byproducts, and a producing method thereof are provided to use an anchovy extract and an anchovy nitrogenous extract. CONSTITUTION: A producing method of a composite seasoning using dried anchovy byproducts comprises the following steps: crushing the dried anchovy byproducts; adding water to the crushed anchovy byproducts, and heating the mixture for 2-4 hours at 90-100 deg C after adding hydrolase to obtain an anchovy extract; separating an anchovy nitrogenous extract from the anchovy extract; and adding additives into the anchovy nitrogenous extract. The hydrolase is selected from neutrase, flavourzyme, multi-enzyme-2000, alkalase, or proteinase. The additives are selected from activated carbon, cyclodextrin, glucose, invert sugar, garlic juice, onion juice, or ginger juice.

Description

Complex seasoning with dried anchovy by-products and manufacturing method thereof

The present invention relates to a complex seasoning using anchovy dry by-products and a method for preparing the same, and more particularly, by using the corrugated by-products generated during drying anchovy, separating the anchovy extract and nitrogen-nitrogen components and mixing additives thereto It is about complex seasoning.

Anchovy ( Engraulis japonica ) produces 200,000-250,000 tons annually off the coast of Korea. At this level, a single fish species is an excellent fish food source with a large amount of catches and a large amount of functional ingredients such as polyunsaturated fatty acids, essential amino acids and calcium. However, the meat tissue is fragile and contains powerful autodigestive enzymes that are involved in the post-mortem change in anchovy, which leads to deterioration when activated, and contains a large amount of n-3 series polyunsaturated fatty acids during processing and storage. Because lipid oxidation occurs easily, it is mainly processed and distributed as dry products or salted products for rapid processing. In other words, dried anchovies are prepared by washing and ripening raw materials with good freshness, and then drying the dried anchovies. As such, the anchovy is very low processing aptitude such as product deterioration or discoloration occurs easily during processing and distribution, the fishermen control the catches themselves.

However, even in the case of dry processing, anchovy is generally degraded during storage and distribution due to a large amount of fat, so the quality is degraded in a short time, so the value of the product is greatly reduced during long-term storage. Therefore, additional packaging and the addition of antioxidants are inevitable for long term storage of dry anchovies.

In addition, anchovy made from salted salted salted anchovy contains peptides that exhibit some functions such as ACE inhibitory activity, antioxidant activity, mutagenicity, etc. and are nutritionally superior. However, in order to manufacture fermented fish, it takes a long time to ferment and ripen, so in order to shorten the fermentation and fermentation period of these salted fish, commercial microorganisms are added, or microorganisms with high protein degradability among the microorganisms involved in fermentation and ripening are selected. The method of multiplying and adding a large amount can be used. However, in order to stop the hydrolysis after fermentation and aging, the enzyme or microorganism must be inactivated, and thus, the biocatalyst cannot be reused.

In addition to the above method, research on the technology for long-term storage and distribution of anchovy is ongoing, but the effective storage and distribution method is still insufficient. Therefore, anchovy catches a lot of seafood and nutritional value is high, so it is necessary to develop a processing method that can increase the distribution stability and product value during processing to utilize this.

In addition, there are studies on heat-resistant proteolytic enzymes in salted anchovy meat, and sotsuru (soy sauce) in anchovy extracts and an anhydrous nitrogen-containing X-components contained in anchovies. Research on the development of anchovy products using nitrogen-containing X-components contained in the same anchovy dried by-products has not been done yet.

Accordingly, the present inventors completed the present invention while studying a method of using a corrugated anchovy dry by-product, which is excellent in nutrition and food science, but whose form is not suitable as a product. The present invention is to prepare a complex seasoning composition comprising anchovy extract and anchovy nitrogen-extract ingredients as a net ingredient, more specifically using anchovy extract and anchovy-nitrogen x-components complex spices that can be used in various dishes It is to produce and characterized in that the use of the corrugated by-products generated when the anchovy drying, rather than using the anchovy warming body.

Accordingly, an object of the present invention is to (a) milling a corrugated anchovy dry by-products; (b) hydrolyzing the anchovy powder obtained in step (a) to produce anchovy hydrolyzate; (c) separating the nitrogen-containing extract component from the anchovy hydrolyzate obtained in step (b); And (d) adding an additive to the nitrogen-containing X component prepared in step (c) to provide a composite seasoning composition.

Another object of the present invention is to provide a complex seasoning source comprising the anchovy complex seasoning composition.

Still another object of the present invention is to provide a water-soluble seasoning containing the anchovy complex seasoning composition.

In order to achieve the object of the present invention, the present invention comprises the steps of (a) grinding the corrugated anchovy dry by-products; (b) hydrolyzing the anchovy powder obtained in step (a) to produce anchovy hydrolyzate; (c) separating the nitrogen-containing extract component from the anchovy hydrolyzate obtained in step (b); And (d) adding an additive to the nitrogen-containing X component prepared in step (c) to prepare a composite seasoning composition.

In order to achieve another object of the present invention, the present invention provides a complex seasoning sauce comprising the anchovy complex seasoning composition.

In order to achieve another object of the present invention, the present invention provides a water-soluble seasoning containing the anchovy complex seasoning composition.

Hereinafter, the present invention will be described in detail.

The present invention relates to a complex seasoning composition comprising anchovy extract and anchovy nitrogen-containing X-components prepared using anchovy corrugated water having no commodity value,

(a) milling the corrugated anchovy dry by-products;

(b) hydrolyzing the anchovy powder obtained in step (a) to produce anchovy hydrolyzate;

(c) separating the nitrogen-containing extract component from the anchovy hydrolyzate obtained in step (b); And

(d) It provides a composite seasoning composition prepared by the method comprising the step of preparing a complex seasoning composition by adding an additive to the nitrogen-containing X component prepared in step (c).

Anchovy dry by-products refer to corrugated by-products that occur during general anchovy processing. Since anchovies easily undergo lipid oxidation during processing, they are generally processed and distributed as dry products or salted products, and in particular, many waveforms are generated during drying. Corrugated dry by-products are difficult to distribute as commodities due to their inability to process. Therefore, in order to effectively utilize the dried by-products of the corrugated anchovy in the present invention, by using the dried by-products of the anchovy and using it as a raw material of the complex seasoning composition, it is possible to obtain a production cost reduction and efficient use of food resources.

The manufacturing process of the composite seasoning composition of the present invention will be described in detail for each step as follows.

Step (a) is the milling of the corrugated anchovy dry by-products.

As mentioned above, the present invention utilizes corrugated anchovy dry by-products with poor processing aptitude for cost reduction and efficient use of food resources. Complex seasoning composition of the present invention has anchovy extract as an active ingredient, it can be ground or powdered to increase the extraction efficiency. As the grinding method, for example, a hand blender or a chopper may be used, and preferably, a chopper may be used for grinding.

Step (b) is a step of preparing anchovy hydrolyzate by hydrolyzing the anchovy powder obtained in step (a).

In one embodiment of the present invention, the anchovy hydrolyzate may be obtained through heating, acid hydrolysis and enzymatic hydrolysis, but is preferably prepared through an enzymatic hydrolysis method. In hydrolysis by heating, the appropriate temperature is 90 to 100 ℃, preferably 96 ℃. Heating time was appropriate for 1 to 5 hours, and the extraction amount was the most at 3 hours. Acid hydrolysis is extracted by varying the pH at a constant temperature, wherein the pH is adjusted with citric acid or potassium hydroxide. The titration pH was 3-4, and the hydrolysis rate decreased with increasing pH. In addition, in the case of hydrolysis by enzyme, it was measured in consideration of enzyme activity and economic efficiency, and hydrolysis was performed at the appropriate pH according to each enzyme. Herein, enzymes that can be used for enzymatic hydrolysis include autolyzing enzymes in fish bodies, and are not limited to those which are industrially available, but are not limited thereto, protease P, protease S, complex enzyme 2000, alkalase, neutrase and Flavozyme and the like.

In order to identify the most suitable hydrolase, the following experiment was conducted. Water was added to the dried and by-product homogenized anchovy dried by the chopper and the hydrolase was added to a certain ratio, and then the degree of hydrolysis was measured while varying the concentration, time and pH of any enzyme in a shaker bath. The pH adjustment of the industrial enzyme used in the experiment was made with citric acid or potassium hydroxide. The hydrolysis rate was measured by the ninhydrin reaction. As a result, it was found that alkalase had the best hydrolysis effect among the tested hydrolases. (See Example 1)

Step (c) is a step of separating the nitrogen-containing component from the anchovy hydrolyzate obtained in step (b).

X-component refers to a water-soluble ingredient in foods excluding polymers, and is an indispensable substance for flavoring fish and shellfish. Generally, the difference in taste of aquatic products is due to the difference in the type and content of these X components, and the X components do not contain nitrogen containing free amino acids, oligopeptides, nucleotides, organic bases, and nitrogen. Organic acids and the like.

In particular, as a nitrogen-containing X component, which is the main ingredient for aquatic products, free amino acids have their own tastes depending on the type. Glycine, alanine, threonine, florin, serine and aspartic acid are mainly sweet, glutamic acid is rich, Arginine has a bitter taste, and histamine acts as a buffer to prevent the accumulation of hydrogen ions due to the muscle movement of a fast swimming fish. The oligopeptides, anserine and carnosine, act like a histamine and have a buffering effect when present in large amounts. The shellfish contains a large amount of nucleotide ATP, which is subsequently decomposed to form flavoursome adenylic acid (AMP) and inosine acid. Inosinic acid is an ingredient that gives a rich taste, but the rich taste becomes stronger due to a synergistic effect when it is together with glutamic acid than when present alone. Inosine acid breaks down into inosine and hypoxanthine, which causes bitter taste. Organic bases include urea and TMAO, which are used to maintain and control the osmotic pressure of fish body fluids, and urea itself does not have a particular taste, so it does not participate in taste, but TMAO has a sweet taste.

The X component contained in the anchovy of the present invention contains free amino acid X components of histidine, taurine, alanine, leucine, and glutamic acid, and components such as oligopeptides such as IMP, TMAO, and TMA. It has a high content. Anchovy nitrogen X component of the present invention can be separated by centrifugation of the hydrolyzate prepared in step (a).

Step (d) is a step of preparing a complex seasoning composition by adding an additive to the anchovy hydrolyzate prepared in step (b) or the nitrogen-containing X component prepared in step (c).

The composition of the present invention may include suitable additives to improve the odor. Although not limited thereto, additives for improving fish odor may be activated carbon, cyclodextrin, glucose, invert sugar, garlic juice, onion juice, ginger juice or mixtures thereof, and preferably invert sugar, garlic juice and onion juice. It may be a mixture of. The additive is 10 to 20% by weight activated carbon, 2 to 4% by weight cyclodextrin, 3 to 6% by weight glucose, 3 to 8% by weight, garlic juice 4 to 8% by weight, onion juice 4-8 wt% or 4-8 wt% ginger juice, preferably 5-7 wt% per invert, 5-7 wt% garlic juice and 5-7 wt% onion juice.

In order to improve the unique smell of raw materials, the enzyme was inactivated by adding an additive which is expected to improve odor to the hydrolyzate obtained under optimum conditions. The supernatant was then filtered by centrifugation and concentrated. Water was added thereto to prepare a composition of the present invention. Anchovy hydrolyzate or nitrogen-containing X component may be included in the range of 1 to 60% by weight of the total composition.

In addition, the composition of the present invention may further include tocopherol as an additive for preventing rancidity of lipids. Tocopherol may be included, but is not limited to, from 1 to 10% by weight of the total composition. In order to measure the acidity of lipids, the peroxide value was measured in the present invention, which measured absorbance at 531 nm according to the Association of Official Chemist (AOAC) method.

Histamine was quantified for analysis of nitrogen-containing X components included in the composition of the present invention. Histamine is a free amino acid and is a kind of nitrogen-containing X-components that enhance the taste. Histamine was isolated and absorbance was measured at 510 nm to calculate histamine content from the calibration curve.

In order to analyze the composition of the fatty acids contained in the composition of the present invention, the sample oil was extracted with a chloroform: methanol = 2: 1 (v / v) mixture according to the Bly-Dyer extraction method and saponified with 1.0 N alcoholic potassium hydroxide solution. Then, 14% (v / v) 3.0 ml of boron trifluoride methanol reagent (BF ₃ -methanol) was added thereto, and methyl esterified at 95 ° C. for 30 minutes to analyze by GC.

The above method was to overcome the difficulties of fat rancidity and strengthening of seasoning components.

The present invention also provides a complex seasoning source comprising the anchovy complex seasoning composition of the present invention. The term 'sauce' refers to a semisolid or liquid seasoning that is added during cooking or meal to add the taste and flavor of the food. Complex seasoning sauces comprising the compositions of the present invention can be used in all dishes including, but not limited to, meat dishes, spicy dishes or stewed stir dishes.

The present invention also provides a water-soluble seasoning comprising the anchovy complex seasoning composition of the present invention. The term 'water-soluble seasoning' refers to a seasoning in the form of powder or granules that can be dissolved in water, and the water-soluble seasoning of the present invention has a higher solubility than powder seasonings of other companies. As a result of performing a solubility comparison experiment under the same conditions, it can be seen that the water-soluble seasoning of the present invention has little floating matter and no sediment and higher solubility, as compared to other powder seasonings having suspended matter and sediment.

Therefore, the present invention provides a complex seasoning composition comprising anchovy extract or anchovy nitrogen-containing X components as an active ingredient. The anchovy extract of the present invention is extracted from the dry by-products generated during drying processing of the anchovy, the anchovy dry by-products are nutritionally the same as the anchovy on one, but because they are not distributed because they do not have a commodity value can be used as a useful food resource There is an advantage.

Figure 1 shows a comparison of the hydrolysis rate of the hydrolase.
Figure 2 compares the solubility of seasoning powder, which is an intermediate product of the complex seasoning composition, with that of other companies.

Hereinafter, the present invention will be described in detail by way of examples.

However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.

≪ Example 1 >

Preparation of Anchovy Hydrolysis Extract

<1-1> hydrothermal extraction method

Anchovies were ground with a chopper and 50% of water was added to 100 g of the homogenized fish. The extracts were extracted at 50 ° C., 70 ° C. and 96 ° C. in a shaking thermostat, respectively, and the amount of hydrolyzate obtained was measured according to the heating time. The hydrolysis rate was measured by ninhydrin reaction by taking 1 g of the sample, adding 1 ml of 5% TCA and 100 µl of CCl ₄ , stirring the mixture, and centrifuging at 3000 rpm for 20 minutes.

As a result, the amount of extract continued to increase until 5 hours at 50 ℃ and 70 ℃, the extract amount of hot water at 70 ℃ was 40.9% at 50 ℃, 34.1% at 70 ℃ was low. The increase in the amount of hydrolysis at 50 ° C. was thought to be due to the activity of enzymes in the body. At 96 ℃ and higher, the amount of extract increased up to 3 hours and then slightly increased. After 3 hours, the extract amount was 37.3%. As the extraction temperature was higher, it was found that a lot of amino nitrogen was extracted, and the time was most suitable for 3 hours.

<1-2> acid hydrolysis

Anchovy was ground with a chopper and 50% of water was added to 100 g of the homogenized body weight. This was measured by varying the pH in a shaker cabinet. PH adjustment of the industrial enzyme used in the experiment was made with citric acid and potassium hydroxide. The hydrolysis rate was measured by ninhydrin reaction by taking 1 g of the sample, adding 1 ml of 5% TCA and 100 µl of CCl ₄ , stirring the mixture, and centrifuging (3,000 rpm, 20 min). In order to set the extraction conditions by acid addition, the degree of hydrolysis obtained by extraction time at 50 ° C. was measured.

As a result, The degree of hydrolysis was the highest at 50 ° C., pH 3 and 4, and the degradation rate was lowered at pH 5 and 6. At pH 3 and 4, the rate of degradation continued to increase for 6 hours and then slightly increased thereafter, with hydrolysis rates of 44.5% and 46.1% for 10 hours, respectively. In the early stage of hydrolysis, there was a slight difference depending on the temperature, but the hydrolysis on the strongly acidic side of pH 3 and 4 seemed to be due to the large effect of pepsin, which is a protease possessed by anchovy itself. Therefore, the hydrolysis condition by acid addition was shown to be most effective at 50 ° C. and pH 4 when hydrolyzed by autoenzyme for the first 10 hours.

<1-3> enzyme hydrolysis

Anchovy was ground with a chopper and 50% of water was added to 100 g of the homogenized body weight. Enzyme was added to it at a fixed rate, and the degree of hydrolysis was measured in a shaking thermostat. PH adjustment of the industrial enzyme used in the experiment was made with citric acid and potassium hydroxide. The hydrolysis rate was measured by ninhydrin reaction by taking 1 g of the sample, adding 1 ml of 5% TCA and 100 µl of CCl ₄ , stirring the mixture, and centrifuging (3,000 rpm, 20 min). In order to select an optimal hydrolase for preparing anchovy hydrolyzate, enzyme activity values (A) of 7 protease enzymes were measured. The activity of the additive enzyme was measured by modifying Anson's method (Anson. ML. 1939. The estimation of pepsin, trypsin, panpain and cathepsin with hemoglobin J Gen Physiol 22: 79-85). In addition, the highest value was selected as the optimum enzyme by dividing the enzyme activity by the selling unit price (B) (A / B). This is the most economical in terms of industrialization and aims to determine the maximum yield of enzymes.

As a result, as shown in Table 1, among the seven industrial proteases, the enzyme activity of protease P was the highest at 7.56, but was low at 0.86 (A / B) in the enzyme activity at the selling price. Next, the activity was high in order of protease S, Flavorzyme 500MG, and Alcalase 2.4L, but considering the economic aspect, 0.6L of Alcalase 0.6L was 1.95 ( Highest as A / B). Alkaline 0.6L was selected as the most suitable enzyme in this experiment because it is considered that it is appropriate to select the enzyme with the highest A / B value first because it is the most economical in terms of industrialization and should be considered to maximize production. .

pH Protease Active (A) Unit price (B) A / B acid Neutase 0.8L 1.81 2.78 0.65 Flavozyme 500MG 3.52 5.57 0.63 neutrality Complex Enzyme 2000 2.08 1.76 1.18 Alcalase 2.4L 3.27 4.94 0.66 Alcalase 0.6L 1.95 1.00 1.95 Basic Protease S 3.84 8.77 0.44 Protease P 7.56 8.76 0.86

<1-4> Setting Optimum Hydrolysis Conditions

In order to increase the hydrolysis rate, the enzyme can maintain the maximum activity, that is, it utilizes the autodigestion effect by the protease in the fish body, and at the same time, the type, concentration, temperature and pH of the industrial protease are optimized. shall. In addition, the rate of degradation depends on the degree of grinding of the fish serving as the substrate during hydrolysis, the amount of additives to be added, and the stirring speed. Therefore, in order to set the optimum hydrolysis conditions in the present invention, the following experiment was conducted.

Anchovy was ground with a chopper and 50% of water was added to 100 g of the homogenized body weight. Protease P, protease S, which has the best enzyme activity, and complex enzyme 2000 and alkalase 0.6L, which are excellent in industrial and economic terms, were added with 0.2% and 3% of the weight of the fish, respectively, and the pH was changed for 4 hours. The relationship of the hydrolysis rate at the time of hydrolysis was measured.

As a result, as shown in Fig. 3, the maximum hydrolysis rate was found in the case of self-extinguishing, complex enzyme 2000 and addition of 0.6L of alcalase at pH 8.0. However, pH 7.0 of protease S and P was added. The maximum hydrolysis rate was shown in the vicinity. In the case of self-extinguishing by enzymes having different maximum active pH regions in the sample, the maximum active region is around pH 8.0. However, when the additive enzyme acted in combination with autodigesting enzymes simultaneously, it was found that the hydrolysis rate was highest in the maximum active pH range of the enzyme. It is confirmed that the proteolytic enzymes in fish muscle tissue are mainly cathepsin-based enzymes and alkaline proteolytic enzymes, and the proteolytic enzymes present in fish tissue show maximum activity in different pH ranges of acidic and alkaline. .

<Example 2>

Preparation of Anchovy Complex Seasoning Composition

<2-1> Preparation of Complex Seasoning Composition

In order to improve the unique smell of raw materials, the following experiment was conducted. After the anchovy was hydrolyzed under the optimum conditions obtained in Example 1, the hydrolyzate was filtered. As additives expected to improve the flavor, activated carbon, cyclodextrin, glucose, invert sugar, garlic juice, onion juice, and ginger juice were added in the ratios of Table 2, respectively. After heat treatment for 30 minutes in a 100 ℃ water bath to deactivate the enzyme, then centrifuged (1500g, 20 minutes), the supernatant was separated and treated for about 3 hours at 100 ℃ concentrated to about half. 50% of water was added to the raw material to prepare a hydrolyzed product. The characteristics of each additive were investigated by sensory test.

As a result, as shown in Table 2, the odor was improved in the group of 6% glucose, invert sugar and garlic juice, respectively, compared to the control group without the additive. In addition, in the case of glucose, the hydrolyzate after heat treatment gave a somewhat sticky feeling, and in the case of invert sugar, it gave a more refreshing smell. In the group of garlic juice added 8%, the odor was felt the least.

additive Deodorization degree characteristic Control group - Strong odor Activated carbon 10% Minor Odor, discoloration 20% weakness Cyclodextrin 2% Minor Strong odor 4% weakness glucose 3% effective Improved smell, viscosity 6% Very effective Per phone 3% effective Improved, refreshing smell 6% Very effective Garlic juice 4% effective Weak odor 8% Very effective Onion Juice 4% weakness Odor 8% effective Ginger juice 4% weakness Odor 8% effective

<2-2> Effect Test of Additives (Sensory Evaluation)

In order to specifically test the effect of the additive of the composite seasoning prepared as follows. After the anchovy was hydrolyzed under optimum conditions, the hydrolyzate was filtered to improve the flavor and flavor of the anchovy hydrolyzate. 6% of invert sugar was added thereto, and the garlic juice and onion juice, which were spices, were heated together, and the taste, color selection, and overall palatability were evaluated by a seven-point comparison method. (7 points; Very good, 6 points; Good, 5 points; Slightly good, 4 points; Normal, 3 points; Slightly bad, 2 points; Bad, 1 point; Very bad)

As a result, as shown in Table 3, the group that added 6% per invert, 8% garlic juice, and 4% onion juice to the hydrolyzate showed a score of 6.6, improving sensory properties and palatability compared to the control group that received 2.8. It has been shown to be effective.

additive flavor smell Color Overall palatability Control group (no addition) 2.7 2.9 2.9 2.8 6% IS. ^A) 5.3 5.7 5.8 5.6 6% IS + 2% GJ ^B) 5.7 6.2 6.1 5.8 6% I.S. + 4% G.J. 5.7 6.1 6.2 6.1 6% I.S. + 6% G.J. 6.1 6.3 6.3 6.3 6% I.S. + 8% G.J. 6.2 6.2 6.3 6.4 6% IS + 6% GJ + 4% OJ. ^C) 6.2 6.3 6.2 6.3 6% I.S. + 8% G.J. + 4% O.J. 6.3 6.4 6.5 6.6

A) IS: Invert sugar, B) GJ: Garlic juice, C) OJ: Onion juice

< Example  3>

Measurement of solubility

The composite seasoning composition of the present invention was prepared as a water-soluble seasoning. The experiment was conducted to compare the solubility of the water-soluble seasoning of the present invention and the powder seasoning of other companies. Powder seasoning and 10 g of the water-soluble seasoning of the present invention were added to 200 ml of water at 50 ° C., and the degree of dissolution after stirring was compared.

As a result, as shown in Figure 2, the other seasoning powder seasonings were suspended in water, there was some suspended precipitate, but in the water-soluble seasoning powder of the present invention, the amount of seasoned powder remaining without melting under the same conditions was significantly smaller. All. Therefore, it can be seen that the solubility of the water-soluble seasoning of the present invention is higher than that of other seasonings.

As described above, the present invention provides a complex seasoning composition comprising anchovy extract or anchovy nitrogen-containing components as an active ingredient. Anchovy extract of the present invention will be extracted from the dry by-products generated during the drying processing of anchovy, anchovy dry by-products are nutritionally the same as the anchovy, but because they are not distributed because they do not have a commodity value can be used as a useful food resource There is an advantage.

Claims (8)

(a) milling the corrugated anchovy dry by-products;
(b) hydrolyzing the anchovy powder obtained in step (a) to prepare anchovy extract; And
(c) separating the nitrogen-containing extract component from the anchovy extract obtained in step (b); And
(D) anchovy complex seasoning composition prepared by the method comprising the step of preparing a complex seasoning composition by adding an additive to the nitrogen-containing X component prepared in step (c). The anchovy complex seasoning composition according to claim 1, wherein the hydrolysis of step (b) is performed by adding 50% of the weight of the fish body and then heating the mixture at 90 to 100 ° C for 2 to 4 hours. The anchovy complex seasoning composition according to claim 1, wherein the hydrolysis in step (b) is performed by adding 50% of the weight of the fish to 40 to 60 ° C. and then extracting the solution under a pH of 3 to 4. The anchovy complex spice composition according to claim 1, wherein the hydrolysis of step (b) is made by a hydrolase selected from the group consisting of neutraase, flavozyme, complexase 2000, alcalase and protease. . The anchovy complex spice composition according to claim 1, wherein the additive of step (d) is selected from the group consisting of activated carbon, cyclodextrin, glucose, invert sugar, garlic juice, onion juice, and ginger juice. The anchovy complex spice composition according to claim 1, wherein the additive comprises 5 to 7 wt% of glucose, 5 to 7 wt% of invert sugar and 5 to 7 wt% of garlic juice. Seasoning seasoning sauce containing the anchovy complex seasoning composition of any one of Claims 1-6. Water-soluble seasoning containing the anchovy complex seasoning composition of any one of Claims 1-6.

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