KR101068033B1 - Black Sesame Dasiks Comprising Chungkukjang Powder and Coconut Powder and Method for Preparing the Same - Google Patents

Abstract

The present invention provides Cheonggukjang black sesame seed meal including the Cheonggukjang powder, coconut powder and black sesame seeds (black sesame) and a method for producing the same. When the black sesame is prepared by mixing coconut powder with the cheonggukjang powder, the black sesame seed can be easily consumed in the form of food. It is effective to provide food.

Black sesame, Chinese soup, coconut powder

Description

Black Sesame Dasiks Comprising Chungkukjang Powder and Coconut Powder and Method for Preparing the Same}

The present invention relates to Cheonggukjang black sesame seed meal comprising the Cheonggukjang powder, coconut powder and black sesame seeds and a method for producing the same.

As the diet is westernized, the incidence of adult diseases is increasing and the mortality rate is also increasing. Recently, researches on various functional foods to reduce the incidence of diseases caused by westernized diets have been actively conducted, and interest in Cheonggukjang, which has excellent physiological activity as fermented food, has increased. Cheonggukjang was found to be effective in improving thrombolytic activity, blood pressure and lipid metabolism, cancer prevention effect, antioxidant effect, blood alcohol concentration, osteoporosis prevention, and iron absorption. ^1,2)

Cheonggukjang boils soybeans and breeds Bacillus subtilis called Bacillus subtilis , which breaks down soy protein and adds leek, garlic, red pepper powder, salt, etc. ^{1 ) It} is our traditional food. In the meantime, because of its peculiar smell, the number of people who avoided it increased and the frequency of ingestion became lower. However, as Cheonggukjang has been re-examined as an excellent food with high functionality, the number of people who want to consume Cheonggukjang has increased, but many people avoid eating due to the smell. In addition, in order to show its functionality, it should be consumed without heating. Our cheonggukjang, unlike natto in Japan, is sufficiently heated and eaten so it is difficult to expect the effect of it. Therefore, products such as Cheonggukjang powder, Cheonggukjanghwan, and Cheonggukjang chocolate are being developed and marketed to take Cheonggukjang raw. These products have made it possible to consume Cheonggukjang raw, but the unique flavor is still a problem when ingesting. In addition, these products are often perceived as supplements to be eaten for health, not the food that is normally enjoyed.

Erudite is made of a simple way to take the mold after the dough by the addition of honey or syrup in the powdered material ^{3, 4).} Sesame, calendula, soy flour, etc. are used as a polymorphic material. Black sesame, made with the addition of black sesame seeds, not only tastes the scent of black sesame, but also contains black sesame seeds, palmitic acid, stearic acid, oleic acid, and linoleic acid. high content of essential fatty acids such as acid, linolenic acid, amino acid, minerals, tocopherol, β-sitosterol, and major active ingredients, sesaminol and lignan glucosides ) are t- butyl hydroperoxide (t-butylhydroperoxide) and carbon tetrachloride and the like toxicity's been reported to inhibit oxidative damage by compound physiologically functional also known to be superior ^5-7).

Numerous papers and patent documents are referenced and cited throughout this specification. The disclosures of the cited papers and patent documents are incorporated herein by reference in their entirety to better understand the state of the art to which the present invention pertains and the content of the present invention.

The present inventors earnestly researched to develop a food form that can be eaten raw, not cooked, by heating Cheonggukjang. As a result, by mixing coconut powder and black sesame seeds in the form of black sesame seed, the unique smell of Cheonggukjang powder is alleviated by the flavor of black sesame seeds and coconuts. The present invention has been completed by confirming that food can be provided.

Accordingly, it is an object of the present invention to provide Cheonggukjang black sesame seed meal containing Cheonggukjang powder, coconut powder and black sesame seeds.

In addition, another object of the present invention is to provide a production method of Cheonggukjang black sesame seed meal containing Cheonggukjang powder, coconut powder and black sesame seeds.

The objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

According to one aspect of the present invention, the present invention provides a method for preparing Cheonggukjang black sesame seed meal, including Cheonggukjang, comprising the following steps: (a) mixing Cheonggukjang powder with black sesame seeds; (b) adding and mixing coconut powder to the mixture prepared in step (a) and kneading; And (c) pressing the dough of step (b) into a poly mold.

According to another aspect of the present invention, the present invention provides black sesame seed meal including the cheongukjang powder, coconut powder and black sesame seeds.

The present inventors earnestly researched to develop a food which can be eaten raw, not cooked, by heating Cheonggukjang. As a result, by mixing coconut powder and black sesame seeds in the form of black sesame seed, the unique smell of Cheonggukjang powder is alleviated by the smell of black sesame seeds and coconuts. The present invention has been completed by confirming that food can be provided.

Hereinafter, the method for producing black sesame seed polysaccharide including the Chungkookjang of the present invention will be described in detail by dividing each manufacturing step.

(a) mixing the cheonggukjang flour and black sesame seeds

Cheonggukjang powder and black sesame seeds are mixed first to prepare the black sesame seed meal of the present invention.

Cheonggukjang in the present invention means a fermented product made by fermenting soybeans. More specifically, Cheonggukjang is called soybean soaked in hot water, then poured with water and boiled and cooked in water. Then, put rice straw in a bowl like shiru, put hot soybeans on it, cool it to about 60 ℃, and blanket or blanket in a warm place. Covered and kept at about 40-50 ℃ Bacillus subtilis bacteria, a kind of Bacillus subtilis (Bcillus subtilis) bacteria are produced to breed.

Cheonggukjang powder is made by drying the prepared Cheonggukjang and powdered. There is a method of drying, such as natural drying, hot air drying and freeze freeze drying, but natural drying can contain various bacteria, and hot air drying may destroy enzymes and strains, freeze freeze drying method is most preferred.

Black sesame seeds, also known as black sesame (黑 荏 子), is known to have effects on improving the brain, preventing dementia, and strengthening muscles and bones. The savory smell of black sesame seeds added to the polysaccharide of the present invention exerts the effect of relieving the aroma unique to Cheonggukjang.

Preferably, black sesame seeds in the present invention are used in the form of powder (powder) to prepare a multi-food. Powdered form has the advantage that the nutrients of black sesame are absorbed more easily.

(b) adding and mixing the coconut powder to the mixture prepared in step (a) and kneading

Coconut flour is added to the mixture of Cheonggukjang powder and black sesame seeds prepared in step (a), followed by kneading.

Coconut powder in the present invention means that the hardened after drying the pulp of coconut which is a coconut palm fruit of the coconut family in the powder form.

According to a preferred embodiment of the present invention, the addition amount of the chungkukjang flour is in the range of 10-30% by weight based on the mixture of black sesame, cheonggukjang powder and coconut powder. If the content of Cheonggukjang is less than 20% by weight, the content of Cheonggukjang is too small to expect the beneficial effect of Cheonggukjang, and if it is added more than 30% by weight, it is reluctant to eat Dasik due to its unique flavor. have.

According to another preferred embodiment of the present invention, the amount of the coconut powder added is in the range of 10-20% by weight based on the mixture of black sesame, cheonggukjang powder and coconut powder. If the coconut powder is added in less than 10% by weight, it is difficult to expect the mitigation effect of the cheonggukjang flavor due to the taste and aroma of the coconut powder, and if it is added in excess of 20% by weight, the original flavor of black sesame and soybean soup with the coconut flavor is too strong. it's difficult.

According to another preferred embodiment of the present invention, the mixture prepared in step (a) has at least one selected from the group consisting of oligosaccharides, sugars, honey, starch, pine nuts, and Singamchae in addition to the coconut powder Further ingredients may be added. Addition of these ingredients to the meal can further enhance the taste, aroma and color of the meal.

After adding the coconut powder, the mixture is kneaded at a suitable number of times for a certain time. The time and the number of doughs are not particularly limited and the time and the number of times are adjusted until the mixture has a viscosity suitable for forming polymorphism.

(c) putting the dough prepared in step (b) into a polymorphic mold and then compressing

The dough prepared in step (b) is put into a polymorphism mold and then compressed to finally prepare polymorphism. Crimping to prepare polyfoods is repeatedly pressed at a suitable number of times.

The present invention is produced by the above-described manufacturing method, and provides Cheonggukjang black sesame seed meal comprising the Cheonggukjang powder, coconut powder and black sesame seeds.

According to a preferred embodiment of the present invention, the content of the Cheonggukjang flour in the Cheonggukjang black sesame seed meal of the present invention is in the range of 10-30% by weight based on the mixture of black sesame seeds, Cheonggukjang powder and coconut powder.

According to another preferred embodiment of the present invention, the content of coconut flour in Cheonggukjang black sesame seed meal of the present invention is in the range of 10-20% by weight based on the mixture of black sesame seeds, Cheonggukjang powder and coconut powder.

According to another preferred embodiment of the present invention, the Cheonggukjang black sesame polysaccharide of the present invention further comprises one or more components selected from the group consisting of oligosaccharides, sugar, honey, starch, songhwa, and Singamchae (辛甘 菜).

The present invention provides Cheonggukjang black sesame seed meal including the Cheonggukjang powder, coconut powder and black sesame seeds (black sesame) and a method for producing the same. When the black sesame is prepared by mixing coconut powder with the cheonggukjang powder, the black sesame seed can be easily consumed in the form of food. It is effective to provide food.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .

Example

Experimental Materials and Experimental Methods

1. Experimental Materials

Cheonggukjang Black sesame was used for the preparation of the food, commercially available. Specifically, black sesame seeds, Cheonggukjang powder, coconut powder, oligosaccharide (chungjeongwon), sugar (Cheil Jedang), miscellaneous honey (Lotte), Yujacheong (international food) was used for the experiment.

2. Manufacturing of Food

2-1. Method of producing polysalt with varying amount of Cheonggukjang flour

The method of preparing polysuccinic acid was determined through preliminary experiments with reference to methods such as ⁸⁾ and existing methods. First, black sesame seeds (black sesame, black sesame) was powdered and prepared in the form of a powder, it was mixed with Cheonggukjang powder. Honey was added to the mixture thus prepared and mixed. The mixture was kneaded 50 times by hand, and 6g each of the dough was put in a patterned patterned food tray 20 times and pressed to prepare food. The specific manufacturing method is shown in FIG.

Raw materials and blending ratio of the dough kneading is shown in Table 1 below. The content of Cheonggukjang powder was added with varying content within the range of 10-30% by weight based on the mixture of black sesame and Cheonggukjang powder.

[Table 1] Composition of Cheonggukjang Black-seeds

sample Ingredient (g) Black man Cheonggukjang Powder honey Control (BD) 100 - 40 BCD1 90 10 40 BCD2 80 20 40 BCD3 70 30 40

In Table 1, BD is the black sesame polysaccharide without the addition of the Cheonggukjang powder, BCD1, BCD2 and BCD3 is added to the Cheonggukjang powder 10%, Cheonggukjang Powder 20%, Cheonggukjang Powder 30% for the black sesame + Cheonggukjang mixture, respectively]

2-2. Method of producing polysedibles with different amounts of coconut flour

Manufacturing method of polysulfate and the above item 2-1. It was prepared in the same manner as the preparation method of the polysaccharide with the addition amount of the Cheonggukjang powder, the coconut powder was further included in the mixture containing the Cheonggukjang powder. A specific manufacturing procedure is shown in FIG. 2. Raw materials and blending ratio of the dough kneading is shown in Table 2 below. The content of coconut powder was in the range of 10-20% by weight based on the mixture of the cheonggukjang powder, black sesame powder and coconut powder.

[Table 2] Composition of Cheonggukjang Black Sesame Dasik with Coconut Flour

sample Ingredient (g) Black man Cheonggukjang Powder Coconut powder honey Control (BD) 100 - - 40 BCD2 80 20 - 40 CBCD1 70 20 10 40 CBCD2 65 20 15 40 CBCD3 60 20 20 40

[BD in Table 2 is black sesame polysaccharide without added cheongukjang powder; BCD2 is 20% of Chungkookjang flour added to the black sesame + Chungkookjang flour mixture; CBCD1, CBCD2 and CBCD3 are added with 10% coconut powder, 15% coconut powder and 20% coconut powder, respectively, for black sesame + Cheonggukjang powder (20%) + coconut powder mixture]

3. Determination of general ingredients

The general component analysis included in the multistage was analyzed using Can-pro 2.0.

4. Determination of sugar in polys

The black sesame seed was decomposed finely, diluted 9 times with distilled water, centrifuged (8,000 rpm, 10 minutes), and the supernatant was repeatedly measured three times with an Abbe refractive sugar meter (Atago, Japan) to obtain the average value.

5. Chromaticity Measurement

The chromaticity of the Cheonggukjang black sesame seed formula was measured three times by using a colorimeter (colormeter, CQ-1200X, USA), Hunter (L (brightness), a (red), b (yellow).

6. Texture Texture

Twenty or more of Chonggukjang black sesame seeds showing standard appearance were selected and measured by rheometer (rheometer, Compac-100, Sun Scientific co., Japan). The measurement conditions were set to 3 times of compression test under conditions of Set value 4 mm, table speed 60 mm / min and Repeat 2. The measurement items were measured for hardness, cohesiveness, springness, and adhesiveness.

7. Sensory test of polyps

The sensory evaluation was conducted on 15 food and nutrition departments and undergraduate and graduate students. 1: very bad).

8. Statistical Processing

The results of physical and sensory tests in this study were averaged, analysis of variance, and Duncan's multiple range test using SPSS 12.0, a statistical analysis program.

Experiment result

1. Determination of sugar in polys

1-1. Cheonggukjang Powder Director of Black Government  Lunch

The results of measuring the sugar content of the black sesame black soybean soup polysiksik according to the addition amount of the Chungkukjangjang powder is shown in FIG. As a result of measuring the sugar content of the black sesame seed soup with different amounts of Cheonggukjang powder, the black sesame seed meal without the addition of Cheonggukjang powder had higher sugar content than the black sesame seed soup with the addition of Cheonggukjang powder (p <0.01). In addition, the sugar content of the black sesame black soybean paste polysaccharide decreased as the amount of Chungkukjang powder increased (p <0.01).

1-2. Different amount of coconut powder Director of Black Government  Lunch

The results of measuring the sugar content of black sesame and soybean soup multi-sik according to the amount of coconut powder are shown in FIG. As a result of measuring the sugar content of black sesame black soybean soup with different amount of coconut powder, the black sugar black sugar without sugar was added as control group (p <0.1), followed by black sesame green soybean soup with 20% of coconut powder. High. As the amount of added coconut powder increased, the sugar content of polyfood increased with the addition of 20% of Cheonggukjang. This was thought to be due to the high content of sugar in coconut powder.

2. Chromaticity Measurement

2-1. Cheonggukjang Powder Director of Black Government  Lunch

The chromaticity measurement results of the black sesame black soybean soup multi-diet according to the amount of Chungkukjangjang powder are shown in Table 3 below.

[Table 3] Chromaticity Measurement Results of Black Rice Black Soybean Paste Soup with Different Contents

L (lightness) a (redness) b (yellowness) dE BD 30.05 ± 1.63 ^c -0.29 ± 0.05 ^d 0.09 ± 0.06 ^d 30.05 ± 1.62 ^c BCD1 36.23 ± 0.93 ^b -0.17 ± 0.02c 0.73 ± 0.06 ^c 36.24 ± 0.93 ^b BCD2 38.66 ± 0.84 ^ab -0.06 ± 0.01 ^b 1.66 ± 0.17 ^b 38.7 ± 0.84 ^ab BCD3 39.67 ± 0.55 ^d 0.06 ± 0.03 ^a 2.51 ± 0.12 ^a 39.75 ± 0.55 ^a

[BD in Table 3, the black sesame seed without the addition of the Cheonggukjang powder, BCD1, BCD2 and BCD3 are added to the Cheonggukjang powder 10%, Cheonggukjang Powder 20%, Cheonggukjang Powder 30% for each black sesame + Cheonggukjang mixture]

As a result of chromaticity measurement of Cheonggukjang made with different amounts of Cheonggukjang powder, the highest L value (brightness) was found in 20% of Cheonggukjang powder, followed by 10% of Cheonggukjang powder. There was no significant difference. However, there was a significant difference between the other samples (p <0.001). In the case of the a value (redness), the a value increased as the amount of Chungkukjang added increased (p <0.1).

Similarly to the tendency of the a value, the b value indicating yellowness was higher as the addition amount of Chunggukjang powder increased (p <0.001). This is thought to be due to the unique yellow color of cheonggukjang powder. Finally, the dE value was higher as the amount of added Cheonggukjang powder was higher (p <0.001), and there was no significant difference between 20% and 30% groups added to Cheonggukjang powder, but there was a significant difference among the remaining groups.

   2-2. Black Rice Black Soup with Different Coconut Flour

   The chromaticity measurement results of the black sesame seed soup with the addition of coconut powder are shown in Table 4 below.

[Table 4] Chromaticity measurement results of black meal with black coconut flour

L (lightness) a (redness) b (yellowness) dE BD 30.05 ± 1.63 ^c -0.29 ± 0.05 ^c 0.09 ± 0.06 ^c 30.05 ± 1.62 ^c BCD2 38.66 ± 0.89 ^ab -0.06 ± 0.01 ^b 1.66 ± 0.17 ^a 38.7 ± 0.84 ^ab CBCD1 39.09 ± 0.23 ^a -0.05 ± 0.02 ^b 1.23 ± 0.12 ^b 39.11 ± 0.23 ^a CBCD2 38 ± 0.69 ^ab -0.04 ± 0.02 ^b 1.07 ± 0.15 ^b 37.02 ± 0.69 ^b CBCD3 40.28 ± 0.29 ^a 0.03 ± 0.01 ^a 1.9 ± 0.17 ^a 40.33 ± 0.28 ^a

[BD in Table 4 is black sesame polymorphism without added cheongukjang powder; BCD2 is 20% of Chungkookjang flour added to the black sesame + Chungkookjang flour mixture; CBCD1, CBCD2 and CBCD3 are added with 10% coconut powder, 15% coconut powder and 20% coconut powder, respectively, for black sesame + Cheonggukjang powder (20%) + coconut powder mixture]

As a result of chromaticity measurement of black sesame seed soybean soup with different amount of coconut powder, L ((brightness)) was highest in group with 20% added coconut powder (40.28) and lowest in group of black sesame seed (30.05) (p < 0.001). In addition, there was no significant difference among the coconut powder added groups, but the control group, black sesame seed diet, showed a significant difference from the rest of the samples (p <0.001). The a value (red) was higher as the amount of added coconut powder (p <0.001), and the other samples except the group added with 30% of coconut powder showed -value.

Similarly to the tendency of the a value, the b value indicating yellowness was higher as the amount of added coconut powder increased (p <0.001). Finally, the dE value was higher as the amount of Cheonggukjang powder added (p <0.001), and the control group was significantly different from other samples.

3. Mechanical texture

3-1. Cheonggukjang Powder Director of Black Government  Lunch

The mechanical texture measurement results of the black sesame black soybean paste polymorphism according to the amount of added cheonggukjang powder are shown in Table 5 below.

[Table 5] Mechanical texture measurement results of polysaccharides of black sesame fermented soybean paste with different amounts of Chungkukjangjang powder

Hardness (g / cm ² ) Chewiness (g) Springiness (%) Cohesiveness (%) BD 5570.42 ± 397.89 213151.5 ± 3339.29 ^a 1762.5 ± 66.14 ^a 152002.8 ± 495.05 ^a BCD1 5350.64 ± 1283.22 154708.5 ± 3026.94 ^b 1411.43 ± 2.47 ^b 105492.1 ± 7849.84 ^b BCD2 4904.33 ± 426.37 157019.2 ± 0510.46 ^b 1525.19 ± 91.09 ^b 109592 ± 7146.71 ^b BCD3 4845.39 ± 428.81 152534.8 ± 9366.74 ^b 1504.07 ± 102.44 ^b 104098.9 ± 7260.37 ^b

In Table 5, BD is black sesame polysaccharide, BCD1, BCD2 and BCD3 without the addition of Cheonggukjang powder are added 10% Cheonggukjang Powder, 20% Cheonggukjang Powder, 30% Cheonggukjang Powder for black sesame + Cheonggukjang mixture, respectively]

Black sesame hardness (hardness) of Soybean erudite manufactured by changing the addition amount of soybean flour was the highest in the 5570.42g / cm ² control the black sesame erudite, 30% Soybean Powder group ateuna the lowest to 4845.39g / cm ² sample There was no significant difference. The chewiness was higher in the black sesame seed diet than the black sesame fermented soybean meal (p <0.001). The results of springiness and cohesiveness were also significantly higher than that of black sesame seed soybean soup (p <0.001). .

3-2. Black Rice Black Soup with Different Coconut Flour

The mechanical texture measurement results of the black sesame black soybean soup multi-diet according to the amount of Chungkukjang powder added are shown in Table 6 below.

[Table 6] Measurement of mechanical texture of black sesame fermented soybean paste with different amount of coconut powder

Hardness (g / cm ² ) Chewiness (g) Springiness (%) Cohesiveness (%) BD 5570.42
± 397.89 ^a 213151.5
± 23339.29 ^a 1762.5 ± 66.14 ^a 152002.8
± 7495.05 ^a BCD2 4904.33
± 426.37 ^ab 157019.2
± 10510.46 ^b 1525.19 ± 91.09 ^b 109592
± 7146.71 ^c CBCD1 5747.26
± 382.87 ^a 184595.8
± 5200.17 ^ab 1723.61 ± 84.2 ^a 123063.8
± 3466.78 ^bc CBCD2 5305.17
± 229.72 ^a 180218.4
± 9635.8 ^b 1770.83 ± 19.09 ^a 135396.9
± 10677.38 ^ab CBCD3 4031.93
± 801.06 ^b 120134.9
± 32 181.92 ^c 1358.89 ± 166.54 ^b 85459.58
± 19234.33 ^d

[BD in Table 6 is black sesame polysaccharide without added cheongukjang powder; BCD2 is 20% of Chungkookjang flour added to the black sesame + Chungkookjang flour mixture; CBCD1, CBCD2 and CBCD3 are added with 10% coconut powder, 15% coconut powder and 20% coconut powder, respectively, for black sesame + Cheonggukjang powder (20%) + coconut powder mixture]

Hardness (hardness) of a black sesame Soybean erudite prepared by varying the amount of addition of coconut flour was the group with addition of the coconut flour 10% 5747.26g / highest in cm ^2, 20% addition group was the lowest to 4031.93g / cm ² (p <0.01). The control group was not significantly different from the rest of the sample except the 20% coconut addition group. In case of chewiness, black sesame seed meal was 213151.5g higher than that of black sesame seed soybean meal (p <0.001). The results of springiness and cohesiveness also showed a similar tendency to chewiness, and as the amount of coconut flour added increased, the physical properties of the food were lowered.

4. Sensory Characteristics

4-1. Different amount of Cheonggukjang powder Director of Black Government  Lunch

Sensory characteristics of the black sesame black soybean soup multisiksik according to the amount of added cheongukjang powder is shown in FIG. As a result of the sensory evaluation of the black sesame black soybean soup with different amounts of Chungkukjangjang powder, the black sesame black soybean soup, which is the control group, was best evaluated. The smell of soybean fish, or Cheonggukjang, was poorly evaluated due to the unique taste of Cheonggukjang, depending on the amount of powder added. As a result of the flavor of black sesame seed soybean soup, the black sesame seed food, the control group, was evaluated best, followed by the 20% group of cheongukjang powder better than the 10% group. The chewiness was evaluated best with 20% added group of black sesame seed soup. Finally, as a result of overall desirability, the black sesame seed diet was more preferable than the black sesame fermented soybean meal, and in the case of the black sesame fermented soybean meal, the 20% added group was most preferably evaluated. This was thought to be the best evaluation of 20% addition of Cheonggukjang powder in flavor and chewiness.

4-2. Different amount of coconut powder Director of Black Government  Lunch

Sensory characteristics of the black sesame and soybean soup multisiksik according to the amount of coconut powder is shown in FIG. As a result of sensory evaluation of black sesame seed soup multi-food prepared by varying the amount of coconut powder, black sesame seed soybean soup, which was the control group, was best evaluated. There was no difference. In the case of soybean salt, it was evaluated that the soybean fish of 15% of coconut powder had less soybean salt, and that the soybean fish of the black sesame black soybean soup Dasik added with 20% of Cheonggukjang, the control group without the coconut powder, was the highest. The chewiness and flavor showed similar results. The chewiness and flavor of the black sesame seed diet, the control group, were best evaluated, and the 15% coconut flour added group was the next best. Coconut powder 20% added group was evaluated the worst in the chewiness, which was thought to be poor chewiness because of the coarse particles of coconut powder.

As a result of the overall preference, the 15% coconut powder added group was more preferable than the black sesame seed diet and the black sesame fermented soybean paste diet, and the 10% coconut powder added group was evaluated better. On the other hand, the 20% coconut powder added group was evaluated as the worst, because the sweetness of the coconut powder was too much and it was considered undesirable in chewability. As a result, the sensory characteristics of the black sesame soup made by adding coconut powder were better than those of the black sesame and the black sesame soup.

Having described the specific part of the present invention in detail, it is apparent to those skilled in the art that the specific technology is merely a preferred embodiment, and the scope of the present invention is not limited thereto. Thus, the substantial scope of the present invention will be defined by the appended claims and equivalents thereof.

References

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1 is a view showing a flow chart of a method for producing black sesame black soybean soup with different amounts of added Chungkukjang powder.

2 is a view showing a flow chart of a method for producing black sesame seed soup with different amounts of coconut flour.

Figure 3 is a view showing the results of measuring the sugar content of the black sesame black soybean soup multi-food prepared by varying the amount of added Chungkukjang powder. In FIG. 3, BD is black sesame polymorphism without added Cheonggukjang powder, and BCD1, BCD2, and BCD3 are 10% of Cheonggukjang Powder, 20% of Cheonggukjang Powder, and 30% of Cheonggukjang Powder, respectively.

Figure 4 is a view showing the result of measuring the sugar content of the prepared black sesame black soybean soup with different amounts of coconut powder. In FIG. 4, BD is black sesame polysaccharide without added Cheonggukjang powder, BCD2 is 20% Cheonggukjang powder added to the mixture of Black Sesame + Cheonggukjang powder, and CBCD1, CBCD2 and CBCD3 are Black Sesame + Cheonggukjang powder (20%) + coconut powder, respectively. For the mixture, 10% coconut powder, 15% coconut powder and 20% coconut powder were added.

5 is a view showing the results of measuring the sensory characteristics of the black sesame black soybean soup multi-food prepared by varying the addition amount of the Cheonggukjang powder. In FIG. 5, BD is black sesame polysaccharide without added Cheonggukjang powder, and BCD1, BCD2, and BCD3 are 10% of Cheonggukjang Powder, 20% of Cheonggukjang Powder, and 30% of Cheonggukjang Powder, respectively.

6 is a view showing the results of measuring the sensory characteristics of black sesame black soybean soup prepared by varying the amount of coconut powder added. In FIG. 6, BD is black sesame polysaccharide without added Cheonggukjang powder, BCD2 is 20% Cheonggukjang powder added to the mixture of Black Sesame + Cheonggukjang powder, and CBCD1, CBCD2 and CBCD3 are Black Sesame + Cheonggukjang powder (20%) + coconut powder, respectively. For the mixture, 10% coconut powder, 15% coconut powder and 20% coconut powder were added.

Claims (8)

Cheonggukjang black seupidae method of manufacturing including Cheonggukjang comprising the following steps: (a) mixing cheonggukjang flour and black sesame seeds; (b) adding and mixing coconut powder to the mixture prepared in step (a) and kneading; And (c) pressing the dough of step (b) into a poly mold; The method of claim 1, wherein the amount of the cheongukjang powder added in step (a) is in the range of 10-30% by weight based on the mixture of black sesame, cheonggukjang powder and coconut powder. The method of claim 1, wherein the amount of the coconut powder added in step (a) is in the range of 10-20% by weight based on the mixture of black sesame seeds, chunggukjang powder and coconut powder. The method of claim 1, wherein at least one component selected from the group consisting of oligosaccharides, sugar, honey, starch, pine nuts, and sour radish is added to the mixture prepared in step (a). Cheonggukjang black sesame seed production method. Cheonggukjang black sesame Dasik prepared by the method of claim 1 comprising the Cheonggukjang powder, coconut powder and black sesame seeds. The method of claim 5, wherein the content of the Cheonggukjang flour is in the range of 10-30% by weight based on the mixture of the black sesame, Cheonggukjang powder and coconut powder. The method according to claim 5, wherein the content of coconut powder is in the range of 10-20% by weight based on the mixture of black sesame, cheonggukjang powder and coconut powder. [Claim 6] The Cheonggukjang black sesame seed meal according to claim 5, further comprising at least one component selected from the group consisting of oligosaccharide, sugar, honey, starch, songhwa, and soy sauce.

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