Noodle Sauce Composition Comprising of Enzymatic Extracts of Ecklonia cava and Method Thereof

摘要

The present invention relates to a sauce composition for noodles containing a detoxification enzyme extract as an active ingredient. The sauce composition for noodles according to the present invention has an excellent antioxidant activity and antihypertensive activity by incorporating a captive enzyme extract as an effective ingredient. In addition, the optimal composition ratio of kelp, chinese cabbage soy sauce, yeast extract and gut-enzyme extract was determined using the reaction surface analysis method of the present invention for the nourishing sauce composition of the present invention. As a result, (Color, taste, and flavor) compared to the source of the antioxidant activity and hypertension inhibitory activity (functionality) of the far superior effect.