Xiaomi autumn sauce composition with excellent palatability and low sugar content

Abstract

The present invention relates to a Xiaomi autumn sauce composition having excellent palatability and low sugar content, and more particularly, to onion, cherry tomato, olive oil, apple vinegar, lime juice, minced garlic, peperoncino, a natural sweetener, salt, and parsley. The skipjack feed is prepared from skipjack meal. The odd rice autumn sauce composition composed of the components has excellent palatability, is low in sugar content and rich in various nutritional ingredients, and also shows excellent pharmacological effects.

Description

TECHNICAL FIELD

[0001] The present invention relates to a chimichurri sauce composition having excellent palatability and low sugar content. More specifically, the present invention relates to a chimichurri sauce composition having excellent palatability and low sugar content, rich in various nutrients, and having excellent pharmacological properties. BACKGROUND

[0002] Chimichurri is a representative sauce of Argentina, and it is believed to have originated from the sauce used by the Quechua people, shepherds, and residents in the vast Pampas ranching region in central Argentina when they barbecued beef in the 19th century.

[0003] As many Basques settled in Argentina in the 19th century, the etymology of chimichurri can have changed due to the localization of the Spanish word chimichurri "hubbub", and eventually it is believed to be derived from the Basque word zurrumurru "noise, rumor".

[0004] In general, chimichurri is a sauce made by mixing fresh parsley, garlic, salt, red pepper, vinegar, sugar, lemon juice, and olive oil, and it has a rich aroma, and the sour and spicy taste of vinegar complements beef, making it the best beef sauce so far. It is used as a beef sauce, and in addition, it can also be used as a sauce for grilled meat, grilled chicken, or fish.

[0005] However, traditional beef sauces, including chimichurri, use a large amount of sugar in the process of making them, which has a negative impact on the health of the consumer, and since they use fresh parsley and olive oil as main ingredients, they are not only not rich in content. However, due to the lack of umami, the preference of Koreans is low, and there is a problem that the pharmacological effect is insufficient to reduce the side effects such as an increase in cholesterol that occurs during the consumption of beef.

[0006] Prior Art Documents

[0007] Patent Documents

[0008] Patent Document 1: Korean Patent Registration No. 10-1608460 (2016.03.28.)

[0009] Patent Document 2: Korean Patent Registration No. 10-2355366 (2022.01.20.) SUMMARY

[0010] Problems to be Solved by the Invention

[0011] A chimichurri sauce composition has excellent palatability, low sugar content, is rich in various nutrients, and has excellent pharmacological effects, excellent palatability, and low sugar content.

[0012] Method for Solving the Problem

[0013] A product having excellent palatability and low sugar content is produced, which comprises onion, cherry tomato, olive oil, apple vinegar, lime juice, garlic, peperoncino, natural sweetener, salt, parsley, and katsuobushi powder. This is achieved by providing a source combination.

[0014] A chimichurri sauce composition having excellent mouthfeel and low sugar content comprises 100 parts by weight of onion, 110 to 120 parts by weight of cherry tomato, 300 to 400 parts by weight of olive oil, 40 parts by weight of chili sauce, 60 parts by weight of apple vinegar, 20 to 40 parts by weight of lime juice, 40 to 60 parts by weight of garlic, 5 to 15 parts by weight of pepper, 20 to 60 parts by weight of natural sweetener, 10 parts by weight of salt, 30 to 50 parts by weight of parsley, and 10 to 20 parts by weight of bonito powder, the natural sweetener consisting of one or more of oligofructose, xylose, crystalline fructose, stevia, xylitol, erythritol, and allulose, and the salt being one or more of topan salt, rock salt, and bamboo salt.

[0015] According to a more preferred feature of the present application, the chimichurri sauce composition further comprises 0.1 to 1 parts by weight of wild enzymes compared to 100 parts by weight of onion, and the wild enzymes are prepared by mixing 50 to 70 parts by weight of suurichwi, 30 to 50 parts by weight of sugar, and fermenting the mixture at 15℃ for 100 to 150 days. The wild enzymes consist of one or more selected from the group consisting of suurichwi, maple root, gold Buddha grass, turmeric, miscanthus, seaweed, marigold, peony, creation, kulgeun, and paulownia.

[0016] Inventive Effects

[0017] The chimichurri sauce composition not only has excellent palatability and low sugar content, but is also rich in various nutrients and exhibits excellent pharmacological efficacy. The composition provides excellent efficacy. DETAILED DESCRIPTION

[0018] Hereinafter, preferred embodiments of the present application and physical properties of the respective components are described in detail, but the purpose is to provide detailed descriptions so that those skilled in the art can easily implement the present application. The technical idea and scope of the present application are limited.

[0019] The chimi churri sauce composition according to the present application has excellent palatability and low sugar content, and is composed of onion, cherry tomato, olive oil, apple vinegar, lime juice, garlic, peperoncino, natural sweetener, salt, parsley, and bonito powder. The onion is 100 parts by weight, the cherry tomato is 110 to 120 parts by weight, the olive oil is 300 to 400 parts by weight, the apple vinegar is 40 to 60 parts by weight, the lime juice is 20 to 40 parts by weight, the garlic is 40 to 40 parts by weight, and the composition is preferably composed of 5 to 15 parts by weight of pepper, 20 to 60 parts by weight of natural sweetener, 10 to 20 parts by weight of salt, 30 to 50 parts by weight of parsley, and 10 to 20 parts by weight of bonito powder.

[0020] The chimi churri sauce composition prepared by the present application imparts sweetness and contains a large amount of onion. Since allicin can dissolve cholesterol in the body, dilate blood vessels, and promote blood circulation, it can effectively prevent diseases related to cholesterol such as hypertension, arteriosclerosis, heart disease, diabetes, and the like.

[0021] Flavonoid pigments such as quercetin, quercetin, and rutin can act as antioxidants, and allyl disulfide and diallyl disulfide can decompose accumulated fat in the body, and they also have the effects of removing heavy metals, antibacterial, reducing blood sugar levels, and cardiovascular health, and have the effects of preventing diseases, inhibiting xanthine oxidase, antioxidation, and anticancer.

[0022] In addition, the cherry tomato contains 110 to 120 parts by weight, not only provides red color to the chimi churri sauce composition prepared by the present application to improve the appearance quality and stimulate appetite, but also is rich in lycopene. It has excellent antioxidant effect, and can also reduce the cholesterol level in the body, prevent cardiovascular diseases such as arteriosclerosis. It is rich in vitamin A, which can improve the eye health of the drinker, and is rich in dietary fiber, which is helpful for digestion and prevention of constipation. It is used to provide the chimi churri sauce composition.

[0023] If the content of cherry tomato is less than 110 parts by weight, the above-mentioned effects are minimal, and if the content of cherry tomato exceeds 120 parts by weight, the above-mentioned effects are not significantly improved, and the preference of the prepared chimi churri sauce is not significantly improved. This is undesirable because it can reduce.

[0024] The main ingredients of the chimi churri sauce composition prepared by the present application have a light and clean taste, which helps to improve the taste of the chimi churri sauce composition.

[0025] If the content of olive oil is less than 300 parts by weight, the effect is minimal, and if the content of olive oil exceeds 400 parts by weight, the effect is not significantly improved, and the sweet taste of the chimi churri sauce composition prepared by the present application is reduced, which is undesirable because the sweet taste can be reduced.

[0026] Apple vinegar is contained in an amount of 40 to 60 parts by weight, and lime juice is contained in an amount of 20 to 40 parts by weight, which impart an acidic taste to the chimichurri sauce composition prepared by the present application and prevent the chimichurri sauce composition from deteriorating. The preservation is improved.

[0027] Garlic is contained in an amount of 40 to 60 parts by weight, which not only improves the taste of the chimichurri sauce composition prepared by the present application, but also reduces the unpleasant odor when the chimichurri sauce composition is applied to a beef steak, chicken, or raw fish. It not only has a scavenging effect, but also contains a large amount of allicin, which not only has an anticancer effect, but also has a cholesterol-inhibiting effect, preventing cardiovascular diseases.

[0028] If the content of garlic is less than 40 parts by weight, the above effects are minimal, and if the content of garlic exceeds 60 parts by weight, the above effects are not significantly improved, and the spiciness is excessively increased. It is undesirable because the preference can be reduced.

[0029] Peperoncino is contained in an amount of 5 to 15 parts by weight, which not only serves to improve the palatability by imparting a spicy taste to the chimichurri sauce composition prepared by the present application, but also contains a large amount of capsaicin, vitamin A, iron, and potassium. It has benefits of improving digestive system health, improving immunity, improving cardiovascular health, and promoting brain health.

[0030] If the content of peperoncino is less than 5 parts by weight, the effect is minimal, and if the content of peperoncino exceeds 15 parts by weight, the effect is not significantly improved and the irritability of the chimichurri sauce composition is excessively increased. It is undesirable because the preference can be reduced.

[0031] The natural sweetener is contained in an amount of 20 to 60 parts by weight and consists of one or more selected from the group consisting of fructooligosaccharide, xylose, crystalline fructose, stevia, xylitol, erythritol, and allulose. It has a low sugar content and provides an excellent sweet taste, which further improves the taste of the chimichurri sauce composition and has an effect of improving the health of the consumer.

[0032] Fructooligosaccharide is a non-digestible carbohydrate that is not broken down by human digestive enzymes, and thus has a low calorie and a low glycemic index, and is widely used as a food for intestinal beneficial bacteria in terms of health functions. It has a prebiotic effect, acidifies the intestine and increases the solubility of minerals, promotes the absorption of calcium, and has functions of improving blood lipids, preventing tooth decay, preventing ulcerative colitis, etc.

[0033] In addition, xylose is a component extracted from birch, corn stalks, etc., and has a lower absorption rate of sugar components in the body compared to white sugar.

[0034] In addition, crystalline fructose is a component that is distributed in large amounts in fruits, and even a small amount thereof shows excellent sweetness, while showing a low glycemic index.

[0035] In addition, stevia is sweetened with a glycoside extracted from leaves, and can produce a sweetness of about 300 times that of sugar, and has almost no calories, thus having an effect of not affecting blood sugar levels.

[0036] In addition, xylitol is a component extracted from birch, and has excellent sweetness, and also has an effect of improving dental health.

[0037] In addition, erythritol is manufactured by fermenting glucose extracted from corn, and although it has less sweetness than sugar, it has a low glycemic index, and has an effect of being beneficial to the human body.

[0038] In addition, allulose is a sugar present in figs or grapes, and has excellent sweetness, and also has an effect of reducing weight.

[0039] If the content of the natural sweetener composed of the above components is less than 20 parts by weight, the above effect is small, and if the content of the sweetener exceeds 60 parts by weight, the above effect is not significantly improved, but rather is improved. Bitterness is generated due to excessive increase in sweetness. This is undesirable because preference for the rationale source composition can be excessively lowered.

[0040] Salt is contained in an amount of 10 to 20 parts by weight, and improves palatability by imparting a salty taste to the kimchi sauce composition prepared by the present application. It is composed of one or more selected from the group consisting of topan salt, rock salt, and bamboo salt. Salt is desirable.

[0041] Top pan salt is prepared by spraying 200 to 300 mesh natural germanium powder into a salt pan, and then plowing the bottom of the salt pan to a depth of 10 to 20 cm to form a top pan, and placing the salt pan in the top pan. The salinity is concentrated to 23 to 25%. It is prepared by a process of adding seawater and then evaporating the seawater. The topan salt produced by the above process contains minerals, amino acids, and organic matter in addition to minerals. It contains compounds contained in mudflats, and thus contains minerals and rich nutrients, and these components surround sodium chloride, which has a strong salty taste, imparting a unique aroma and a soft sweet taste, and has an effect of improving preference.

[0042] In addition, the above topan salt has excellent anti-inflammatory, antibacterial, and detoxification effects, thereby improving the preservability of the kimchi sauce composition prepared by the present application.

[0043] In addition, rock salt contains a large amount of trace elements, and thus, when absorbed into the body, it can regulate fluid in tissues to control swelling, and regulate blood pH, and has an effect of improving inflammatory reactions and chronic diseases.

[0044] In addition, the bamboo salt is made by putting sea salt into bamboo, using pine wood as firewood, and baking it nine times at high temperature. The repeated high temperature further enhances the mineral composition and activity of the sea salt. The addition of bamboo ingredients helps detoxify, purify the blood, oral health, and enhance immunity.

[0045] If the salt content is less than 10 parts by weight, the effect is minimal, and if the salt content exceeds 20 parts by weight, the effect does not improve significantly, and the salinity of the chimichurri sauce composition prepared by the present application increases. This is undesirable because excessive increase not only has a negative impact on the health of the consumer, but too much saltiness can reduce preference.

[0046] The parsley content is 30 to 50 parts by weight, and by containing the active ingredients contained in parsley in the sauce, the chimichurri sauce composition is green, improving the appearance quality, stimulating appetite, and increasing the nutritional value.

[0047] In addition, it also regulates blood cholesterol levels, prevents harmful substances from accumulating in blood vessels, is rich in fiber to aid digestion, contains vitamin A to improve eye health, and provides antioxidant effects.

[0048] If the content of parsley is less than 30 parts by weight, the effect is minimal, and if the content of parsley exceeds 50 parts by weight, the effect does not improve significantly and can reduce the preference of the chimichurri sauce composition. This is best not to do.

[0049] The dried powder of the bonito contains 10 to 20 parts by weight, not only significantly improves the palatability of the chimichurri sauce composition prepared by the present application, but also is rich in essential amino acids that humans cannot produce. Contained in a variety of foods, it plays a certain role in improving the health of consumers.

[0050] In addition, the bonito also contains EPA (eicosapentaenoic acid), which has the effect of lowering triglycerides and cholesterol in the blood. It contains histidine, which can promote the combustion of triglycerides by activating lipase, and contains lysine, which helps weight loss.

[0051] Folic acid and iron are nutrients necessary for cell regeneration and the production of new red blood cells, which can prevent anemia; EPA can dry blood and help blood circulation; niacin and biotin can dilate capillaries and pump blood to the extremities because it promotes circulation, not only can relieve coldness, but also has excellent skin regeneration effects because it is rich in threonine, which can promote the production of collagen.

[0052] If the content of the dried powder is less than 10 parts by weight, the effect is minimal, and if the content of the dried powder of the bonito exceeds 20 parts by weight, the effect does not improve significantly and the preference of the chimichurri sauce composition can decrease This is undesirable because it can be.

[0053] The chimichurri sauce composition according to the present application, which exhibits excellent mouthfeel and low sugar content, can further contain 0.1 to 1 parts by weight of wild enzymes compared to 100 parts by weight of onions, and the wild enzymes are 50 to 1 parts by weight of wild enzymes. 1 part by weight of sugar is mixed with 100 parts by weight of wild grass to prepare a mixture, and the prepared mixture is added to a fermentation container, and then 30 to 50 parts by weight of sugar is additionally added. 100 to 100 parts by weight of the mixture is added to the fermentation container to cover the upper surface of the mixture and stirred at a temperature of 15 to 25°C. It is preferably manufactured by the fermentation process for 150 days.

[0054] The wild enzymes produced by the above process increase the body absorption rate of active ingredients and add various nutrients and various pharmacological effects to the chimichurri sauce composition prepared by the present application, further improving the health of the consumer. A combination for providing a reasoning source.

[0055] At this time, the wild grass is preferably composed of one or more selected from the group consisting of cactus, acanthus, snow penis, sorghum root, maple leaf root, gold Buddha grass, turmeric, bamboo grass, da-chun, macmend, peony, crepe, kulgeun, and byeok paulownia.

[0056] The cactus contains a large amount of vitamin C, can improve immunity, improve bronchial health, and is rich in fiber that helps the cardiovascular system, and is also rich in antioxidants such as betaine and flavonoids, and thus has an antioxidant effect. It plays a role.

[0057] In addition, the acanthus is that it contains a large amount of silibinin, which can prevent liver damage and promote the activity of liver cells. It also contains a large amount of flavonoids, which can improve fatty liver and help relieve fatigue and alcohol.

[0058] In addition, the snow penis is rich in nutrients such as protein, saponin, and beta-carotene, and has the effects of recovering fatigue, improving immunity, and antioxidant, and is particularly rich in antioxidants such as vitamin C and E. In addition to beta-carotene, it also has the effects of protecting skin cells and maintaining elasticity.

[0059] In addition, the haysoori is rich in potassium, calcium, phosphorus, beta-carotene, vitamin C, and dietary fiber, and beta-carotene and vitamin C have antioxidant effects by removing harmful free radicals, and can prevent skin aging and skin inflammation diseases. Inhibits and maintains the effect of skin elasticity.

[0060] In addition, the maple leaf is rich in vitamin B and also contains a large amount of vitamin C, and has the effects of inhibiting skin aging, skin cell regeneration, recovering fatigue, etc. through antioxidant effects.

[0061] In addition, the gold Buddha grass is a perennial herb that grows in the mountains and fields of Korea, and has an excellent antioxidant effect on the skin, thereby inhibiting skin aging.

[0062] In addition, the above-mentioned Paulownia is a dicotyledonous plant that is a deciduous tree of the Malvaceae family, grows on the roadside of lowlands, and its leaves contain essential oils, tannins, organic acids, alkaloids, choline, and betaine, have excellent antioxidant effects, and have an effect of inhibiting skin aging.

[0063] The content of the wild vegetable enzyme consisting of the above-mentioned ingredients is less than 0.1 parts by weight, and the effect of imparting efficacy is very small, and if the content of the wild vegetable enzyme exceeds 1 part by weight, the effect of imparting efficacy is weak. There is no significant improvement, and the chimi churri sauce ingredient is undesirable because it can increase manufacturing costs and excessively reduce preference.

[0064] Hereinafter, a method of preparing a chimi churri sauce composition having excellent mouthfeel and low sugar content according to the present application and physical properties of the chimi churri sauce composition prepared by the method will be described through examples.

[0065] <Preparation Example 1> Preparation of topan salt

[0066] After spraying 200 to 300 parts by weight of natural germanium powder into the salt pan, the bottom of the salt pan was ground to a depth of 10 to 20 cm to form an earth plate, and seawater concentrated to a salinity of 24% was added. The salt field forming the earth plate was prepared by evaporating seawater after adding seawater under the condition that 0.1 to 1 g of germanium powder was sprayed per ton.

[0067] <Preparation Example 2> Preparation of wild wildflower enzyme

[0068] The ground cactus was mixed to prepare a mixture (the cactus and the thistle were mixed at a weight ratio of 1:1), and the prepared mixture was put into a fermentation container, and was put into a fermentation tank. Then, 40 parts by weight of sugar was further added, the upper surface of the mixture was covered, and fermentation was performed at a temperature of 20°C for 125 days to prepare the wild wildflower enzyme.

[0069] <Example 1>

[0070] 100 parts of cherry tomatoes, 115 parts of olives, 350 parts of olive oil, 50 parts of apple vinegar, 30 parts of lime juice, 50 parts of garlic, 10 parts by weight of peperoncino, 40 parts by weight of a natural sweetener (erythritol and allulose), 15 parts by weight of topan salt prepared by Preparation Example 1, 40 parts by weight of parsley, and 15 parts by weight of dried bonito powder were mixed to manufacture a chimi churri sauce composition exhibiting excellent preference and low sugar content.

[0071] <Example 2>

[0072] 100 parts, cherry tomatoes 110 parts, olive oil 300 parts, apple vinegar 40 parts, lime juice 20 parts, garlic 40 parts, 5 parts by weight of peperoncino, natural sweetener (erythritol and allulose 1 part by weight): 1 part by weight) 20 parts by weight, topan salt prepared in Preparation Example 1 10 parts by weight, parsley 30 parts by weight, 10 parts by weight of katsuobushi powder, a chimi churri sauce composition having excellent preference and low sugar content was manufactured.

[0073] <Example 3>

[0074] 100 parts, cherry tomatoes 120 parts, olive oil 400 parts, apple vinegar 60 parts, lime juice 40 parts, garlic 60 parts, 15 parts by weight of peperoncino, natural sweetener (erythritol and allulose) chimi churri sauce composition exhibiting excellent mouthfeel and low sugar content was manufactured by mixing 60 parts by weight: 1 part by weight, 20 parts by weight of topan salt prepared in Preparation Example 1, 50 parts of parsley and 20 parts of katsuobushi powder.

[0075] <Example 4>

[0076] The same procedure as in Example 1 was performed, but further mixed 0.5 parts by weight of wild wild flower enzyme prepared in Preparation Example 2 to prepare a chimi churri sauce composition exhibiting excellent palatability and low sugar content.

[0077] <Example 5>

[0078] The same procedure as in Example 2 was performed, but further mixed 0.5 parts by weight of wild enzyme prepared in Preparation Example 2 to prepare a chimi churri sauce composition exhibiting excellent palatability and low sugar content.

[0079] <Example 6>

[0080] The same procedure as in Example 3 was performed, but further mixed 0.5 parts by weight of wild enzyme prepared in Preparation Example 2 to prepare a chimi churri sauce composition exhibiting excellent palatability and low sugar content.

[0081] <Comparative Example 1>

[0082] A chimi churri sauce composition was manufactured by mixing 350 parts by weight of olive oil, 50 parts by weight of apple vinegar, 30 parts by weight of lime juice, 50 parts by weight of garlic, 10 parts by weight of peperoncino, 40 parts by weight of chili paste. 15 parts by weight of sugar, 15 parts by weight of refined salt, and 40 parts by weight of parsley were mixed.

[0083] <Comparative Example 2>

[0084] 100 parts by weight, cherry tomatoes 50 parts by weight, olive oil 200 parts by weight, apple vinegar 20 parts by weight, lemon juice 10 parts by weight, minced garlic 20 parts by weight, 1 part by weight of peperoncino, natural sweetener (erythritol and allulose 1 part by weight): 1 part by weight) 10 parts by weight, topan salt prepared in Preparation Example 1 5 parts by weight, parsley 20 parts by weight, 5 parts by weight of dried bonito powder prepared, a chimi churri sauce composition exhibiting excellent mouthfeel and low sugar content.

[0085] <Comparative Example 3>

[0086] 100 parts by weight, cherry tomatoes 120 parts by weight, olive oil 400 parts by weight, apple vinegar 60 parts by weight, lemon juice 40 parts by weight, minced garlic 60 parts by weight, 1 part by weight of peperoncino, natural sweetener (erythritol and allulose) chimi churri sauce composition exhibiting excellent mouthfeel and low sugar content by mixing 60 parts by weight: 1 part by weight, 20 parts by weight of topan salt prepared in Preparation Example 1, 50 parts of parsley and 20 parts of dried bonito powder prepared.

[0087] The taste, aroma, texture, and overall preference of the chimi churri sauce compositions prepared by Examples 1 to 6 and Comparative Examples 1 to 3 were measured and shown in Table 1 below.

[0088] The taste, aroma, texture, and overall preference of the prepared chimi churri sauce compositions were investigated using a 5-point scale method with 50 test subjects, and then expressed as an average value.

[0089] 5 points: very good, 4 points: excellent, 3 points: average, 2 points: poor, 1 point: very poor

[0090]

[0091] allocation taste aroma texture overall preference example 1 4.4 4.5 4.3 4.40 example 2 4.3 4.3 4.5 4.36 example 3 4.6 4.6 4.2 4.47 example 4 4.3 4.6 4.3 4.40 example 5 4.2 4.4 4.5 4.36 example 6 4.4 4.6 4.2 4.40 comparative example 1 3.7 3.8 4.5 4.00 comparative example 2 4.0 3.9 4.5 4.13 comparative example 3 3.8 4.6 3.4 3.93

[0092] In addition, the antioxidant activity of the chimi churri sauce compositions prepared by Examples 1 to 6 and Comparative Examples 1 to 3 was measured and shown in Table 2 below.

[0093] {However, the antioxidant activity of the chimi churri sauce composition was measured using the hydrogen electron donating ability of the chimi churri sauce composition, and a DPPH (1,1-diphenyl-2-picrylhydrazyl) reagent was added to 0.5 mL of the extracted sample. 35 mL of the mixed sample was reacted in the dark for 30 minutes, and then the absorbance was measured at 517 nm and calculated using the following formula.

[0094] Electron donating ability = 100 - (A / B x 100)

[0095] Absorbance of the sample addition group

[0096] Absorbance of the no sample group

[0097]

[0098] allocation antioxidant activity (%) example 1 82.5 example 2 80.9 example 3 83.8 example 4 84.2 example 5 82.5 example 6 84.9 comparative example 1 73.2 comparative example 2 78.6 comparative example 3 84.3

[0099] The chimichurri sauce composition prepared by Examples 1 to 6 of the present application exhibited significantly improved antioxidant activity compared to the chimichurri sauce composition prepared by Comparative Examples 1 to 2.

[0100] In addition, the calorific values of the chimichurri sauce compositions prepared by Examples 1 to 3 and Comparative Example 1 were analyzed and are shown in Table 3 below.

[0101] {However, the chimichurri sauce composition was measured using a calorimeter.}

[0102]

[0103] allocation calories (kcal) example 1 125 example 2 113 example 3 131 comparative example 1 chapter 336

[0104] The calorific values of the Mexican sauce compositions prepared by Examples 1 to 3 of the present application were significantly lower than the calorific value of the Mexican sauce composition prepared by Comparative Example 1.

[0105] The chimichurri sauce composition according to the present application, which exhibits excellent preference and a low sugar content, not only has excellent preference, but also has a low sugar content, is rich in various nutritional ingredients, and exhibits excellent pharmacological efficacy.

Claims

1. A chimpanzee sauce composition with excellent palatability and low sugar content, wherein, It contains onions, cherry tomatoes, olive oil, apple cider vinegar, lime juice, minced garlic, pepperoncino, natural sweeteners, salt, parsley, and gazoobushi powder.

2. The chimpanzee sauce composition with excellent palatability and low sugar content according to claim 1, wherein, The chimichuli sauce composition, which has an excellent taste and low sugar content, comprises 100 parts by weight of onion, 110 to 120 parts by weight of cherry tomatoes, 300 to 400 parts by weight of olive oil, 40 to 60 parts by weight of apple cider vinegar, 20 to 40 parts by weight of lime juice, 40 to 60 parts by weight of minced garlic, 5 to 15 parts by weight of pepper, 20 to 60 parts by weight of natural sweetener, 10 to 20 parts by weight of salt, 30 to 50 parts by weight of cilantro, and 10 to 20 parts by weight of bonito flakes powder. Natural sweeteners consist of one or more selected from fructooligosaccharides, xylose, crystalline fructose, stevia, xylitol, erythritol, and allulose. The salt is composed of one or more selected from topan salt, rock salt and bamboo salt.

3. The chimpanzee sauce composition with excellent palatability and low sugar content according to claim 2, wherein, Compared to 100 parts by weight of onions, the Chimichuri paste composition, which exhibits superior palatability and low sugar content, also contains 0.1 to 1 part by weight of wild enzymes. Noda enzyme is made by mixing 100 parts by weight of Noda grass with 50-70 parts by weight of sugar. The prepared mixture is placed in a fermentation container, covered with 30-50 parts by weight of sugar, and cultured at a temperature of 15-25°C for 100-150 days. This wild vegetable is palatable and low in sugar. It is characterized by being composed of one or more of the following ingredients: cactus, thistle, snow horse, fleshy, maple leaf, golden Buddha grass, turmeric, miscanthus, seaweed, indigo, Macmundong, peony, creation, kulgeun, and Byeok-dong sauce.