KR102603385B1 - Low-salt chewy noodle sauce composition containing fruit mixture - Google Patents

Abstract

The present invention relates to a low-salt Jjolmyeon sauce composition containing a fruit mixture, and more specifically, 4 to 6% by weight of soy sauce, 10 to 15% by weight of red pepper paste, 8 to 12% by weight of red pepper powder, 0.5 to 1.5% by weight of starch, It consists of 0.01 to 1% by weight of vegetable oil, 8 to 12% by weight of fruit mixture, 8 to 12% by weight of fermented spices, 0.03 to 0.07% by weight of edible surfactant, and the balance of purified water.
The low-salt Jjolmyeon sauce composition containing the fruit mixture composed of the above ingredients has excellent palatability, has low sugar and sodium content, and is rich in various nutrients, showing the effect of improving the health of eaters.

Description

Low-salt noodle sauce composition containing fruit mixture {LOW-SALT CHEWY NOODLE SAUCE COMPOSITION CONTAINING FRUIT MIXTURE}

The present invention relates to a low-salt Jjolmyeon sauce composition containing a fruit mixture, and more specifically, to a low-salt Jjolmyeon sauce composition that has excellent palatability, has low sugar and sodium content, and is rich in various nutrients, showing the effect of improving the health of eaters. It relates to a low-salt Jjolmyeon sauce composition containing a fruit mixture.

Generally, jjolmyeon is manufactured by mixing wheat flour and starch as main ingredients, and is consumed by mixing it with a sauce containing red pepper paste, red pepper powder, soy sauce, salt, sugar, and vinegar as main ingredients.

Korean Patent Publication No. 10-2003-0008558, a technology related to sauce applied to jjolmyeon, relates to a method for making instant fish stew and seasoning. To make stew, radish, red pepper powder, soy sauce, minced garlic, and minced ginger are added for 3 hours. The manufacturing method of the seasoning is posted by mixing red pepper powder, red pepper paste, soybean paste, and other seasonings in a kneader to make a seasoning in the form of a multi-layered seasoning with the broth obtained by boiling gently. Korean Patent Registration No. 10-0965132 is for Jjolmyeon. Regarding the marinade, 15-30% by weight of red pepper paste, 5-20% by weight of red pepper powder, 10-30% by weight of sugar, 3-10% by weight of cooking oil, 0.5-3% by weight of vinegar, 10-20% by weight of anchovy and kelp broth, It consists of 5-20% by weight of garlic and ginger broth, and 0.5-3% by weight of pomegranate extract.

However, the conventional sauce described above is not only nutritionally unfavorable due to the excessive addition of vinegar, sugar, salt, and seasoning, but also because most of the sauce is consumed in the case of jjolmyeon compared to soup noodles, sugar and sodium are consumed. There was a problem with excessive intake.

In addition, jjolmyeon, which is mainly composed of wheat flour, is difficult to digest due to the gluten component contained in the wheat flour, and in some cases, it has a negative impact on health by causing celiac disease.

Korean Patent Publication No. 10-2003-0008558 (2003.01.29.) Korean Patent Registration No. 10-0965132 (2010.06.14.)

The purpose of the present invention is to provide a low-salt Jjolmyeon sauce composition containing a fruit mixture that has excellent palatability, low sugar and sodium content, and is rich in various nutrients, showing the effect of improving the health of eaters.

Another object of the present invention is to provide a low-salt Jjolmyeon sauce composition that not only improves palatability by containing more berries, but also exhibits excellent antioxidant effects.

Another object of the present invention is to provide a low-salt Jjolmyeon sauce composition that further contains a composition for decomposing gluten and provides easily digestible Jjolmyeon.

The purpose of the present invention is to produce 4 to 6% by weight of soy sauce, 10 to 15% by weight of red pepper paste, 8 to 12% by weight of red pepper powder, 0.5 to 1.5% by weight of starch, 0.01 to 1% by weight of vegetable oil, 8 to 12% by weight of fruit mixture, It consists of 8 to 12% by weight of spice fermentation product, 0.03 to 0.07% by weight of edible surfactant, and the remaining amount of purified water, and the vegetable oil consists of one or more selected from the group consisting of sesame oil, perilla oil and Japanese pepper oil, and the spice fermentation product is A fruit mixture prepared by mixing and fermenting green onions, garlic, and ginger, wherein the edible surfactant consists of 100 parts by weight of polyglycerol oleate, 15 to 25 parts by weight of polysorbit 60, and 45 to 55 parts by weight of propylene glycol. This is achieved by providing a low-salt Jjolmyeon sauce composition containing this.

According to a preferred feature of the present invention, the fruit mixture consists of 100 parts by weight of apples, 45 to 150 parts by weight of pears, 30 to 70 parts by weight of kiwi, 15 to 50 parts by weight of onions, and 0.3 to 7 parts by weight of natural sweetener. The sweetener shall be composed of one or more selected from the group consisting of fructose, stevia, and allulose.

According to a more preferred feature of the present invention, the spice fermentation product is dried at a temperature of 70 to 80 ℃ of a spice mixture consisting of green onions, garlic, and ginger at 1:1:0.05 parts by weight, and then added to 100 parts by weight of the dried spice mixture. It is prepared by spraying 10 to 20 parts by weight of Aspergillus niger enzyme suspension with a mass concentration of 14 to 16% and fermenting for 2 to 4 days at a temperature of 30 to 35 ° C.

According to a more preferred feature of the present invention, the low-salt jjolmyeon sauce composition containing the fruit mixture further contains 0.5 to 1.5% by weight of crushed berries, and the berries include blueberries, acai berries, mulberries, raspberries, cranberries and bokbunjas. It shall be composed of one or more selected from the group consisting of.

According to an even more preferred feature of the present invention, the low-salt Jjolmyeon sauce composition containing the fruit mixture further contains 0.5 to 1 part by weight of a composition for decomposing gluten, and the composition for decomposing gluten is composed of perilla seed powder, sesame powder and soybean powder. It shall be composed of one or more members selected from the group.

The low-salt Jjolmyeon sauce composition containing the fruit mixture according to the present invention has excellent palatability, low sugar and sodium content, and is rich in various nutrients, showing an excellent effect in improving the health of eaters.

In addition, the inclusion of more berries not only improves palatability, but also exhibits excellent antioxidant effects.

In addition, it contains an additional gluten-decomposing composition, which has an excellent effect in providing easily digestible chewy noodles.

Below, preferred embodiments of the present invention and the physical properties of each component are described in detail, but are intended to be described in detail so that those skilled in the art can easily practice the invention. This does not mean that the technical idea and scope of the present invention are limited.

The low-salt Jjolmyeon sauce composition containing the fruit mixture according to the present invention consists of soy sauce, red pepper paste, red pepper powder, starch, vegetable oil, fruit mixture, spice fermentation product, edible surfactant, and the remaining amount of purified water, and 4 to 6% by weight of soy sauce. , 10 to 15% by weight of red pepper paste, 8 to 12% by weight of red pepper powder, 0.5 to 1.5% by weight of starch, 0.01 to 1% by weight of vegetable oil, 8 to 12% by weight of fruit mixture, 8 to 12% by weight of fermented spices, edible interface. It is preferably comprised of 0.03 to 0.07% by weight of activator and the remaining amount of purified water.

The vegetable oil contains 0.01 to 1% by weight, and is preferably composed of at least one selected from the group consisting of sesame oil, perilla oil, and Japanese pepper oil, with 100 parts by weight of sesame oil, 20 to 30 parts by weight of perilla oil, and 20 to 30 parts by weight of Japanese pepper oil. It is more preferable that parts by weight are mixed.

The vegetable oil composed of the above ingredients not only gives a savory aroma and taste to the Jjolmyeon sauce, but also provides an antibacterial effect to improve the preservability of the Jjolmyeon sauce. In particular, the Sancho oil contains antibacterial, diuretic, immune strengthening and constipation properties. It plays a role in adding efficacy such as improvement.

If the mixing amount of Sancho oil contained in the vegetable oil is less than 20 parts by weight, the above effect is minimal, and if the mixing amount of Sancho oil exceeds 30 parts by weight, the above effect is not significantly improved and the preference of the Jjolmyeon sauce is reduced. This is undesirable because it can cause gastritis or stomach ulcers.

The fruit mixture contains 8 to 12% by weight and consists of 100 parts by weight of apples, 45 to 150 parts by weight of pears, 30 to 70 parts by weight of kiwi, 15 to 50 parts by weight of onions, and 0.3 to 7 parts by weight of natural sweetener. The natural sweetener is preferably composed of one or more selected from the group consisting of fructose, stevia, and allulose.

The fruit mixture composed of the above ingredients adds natural sweetness to the jjolmyeon sauce instead of sugar, not only improves preference due to the unique flavor of the fruit, but also serves to provide a jjolmyeon sauce with a low sugar content.

At this time, among the ingredients constituting the natural sweetener, crystalline fructose has a sweetness of about 1.8 times that of white sugar. It is a component distributed in large quantities in fruits and exhibits excellent sweetness even in small amounts, while exhibiting a low glycemic index.

In addition, the stevia is sweetened with glycosides extracted from leaves, and in some cases, it can be about 250 times sweeter than white sugar, and has almost no calories, so it has no effect on blood sugar levels.

In addition, allulose has a sugar content about twice that of white sugar, and is a sugar present in figs or grapes, and has an excellent sweet taste while also being effective in weight loss.

If the content of the fruit mixture is less than 8% by weight, the above effect is minimal, and if the content of the fruit mixture exceeds 12% by weight, only the sweetness of the jjolmyeon sauce may be excessive and the preference may be reduced.

The spice fermentation product contains 8 to 12% by weight and is manufactured by mixing and fermenting green onions, garlic, and ginger. More specifically, the green onions, garlic, and ginger are each sliced, and then the sliced green onions, garlic, and ginger are mixed. After drying the spice mixture mixed in a weight ratio of 1:1:0.05 at a temperature of 70 to 80° C., Aspergillus niger enzyme having a mass concentration of 14 to 16% is added to 100 parts by weight of the dried spice mixture. It is preferably prepared by spraying 10 to 20 parts by weight of the suspension and fermenting for 2 to 4 days at a temperature of 30 to 35 ° C.

The spice fermentation product produced through the above process improves the body's absorption rate of the active ingredients contained in green onions, garlic, and ginger while eliminating the unique bitter taste, thereby providing a Jjolmyeon sauce with significantly improved palatability. .

At this time, if the drying temperature of the spice mixture is lower than 70°C, a strong off-flavor is generated in the spice mixture, and if the drying temperature exceeds 80°C, the roasted smell becomes stronger and the characteristic characteristics of green onions, garlic, and ginger that make up the spice mixture become stronger. It is undesirable because the flavor is removed.

In addition, through the fermentation process at the above temperature and time, the decomposition of various fibers, fats, and proteins of green onions, garlic, and ginger that make up the spice mixture is promoted, improving aroma and flavor, and producing substances useful to the human body. In other words, the drying activates various enzymes contained within the plant, and the cell wall collapses and solubilization increases due to cellulase isolated from Aspergillus niger. Therefore, unpleasant substances such as reducing sugars, peptides and amino acids, which are decomposition products of sugars, are removed. The odor is neutralized and a large amount of substances useful to the human body are contained.

If the content of the spice fermentation product is less than 8% by weight, the effect is minimal, and if the content of the spice fermentation product exceeds 12% by weight, the effect is not significantly improved and an excessive amount is added, which reduces the preference of the Jjolmyeon sauce. It is undesirable because it can deteriorate.

The edible surfactant is contained in an amount of 0.03 to 0.07% by weight, and is preferably composed of 100 parts by weight of polyglycerol oleate, 15 to 25 parts by weight of polysorbit 60, and 45 to 55 parts by weight of propylene glycol.

The edible surfactant consisting of the above ingredients serves to ensure that each ingredient constituting the jjolmyeon sauce produced through the present invention is evenly mixed to exhibit homogeneous physical properties.

In addition, the low-salt noodle sauce composition containing the fruit mixture according to the present invention may further contain 0.5 to 1.5% by weight of crushed berries. Berries contain a large amount of anthocyanin pigment, a polyphenol compound, which improves immunity, It contains phenolic acid and tannin, showing excellent antioxidant effects, and serves as a jjolmyeon sauce with various benefits such as anti-inflammatory, suppressing obesity, and preventing heart disease.

At this time, the berries are preferably composed of one or more selected from the group consisting of blueberries, acai berries, mulberries, raspberries, cranberries, and bokbunja.

If the content of the crushed berries is less than 0.5% by weight, the effect is minimal, and if the content of the crushed berries exceeds 1.5% by weight, the effect is not significantly improved and the preference of the jjolmyeon sauce may be excessively reduced. Therefore, it is not desirable.

The low-salt Jjolmyeon sauce composition containing the fruit mixture further contains 0.5 to 1 part by weight of a composition for decomposing gluten, and the composition for decomposing gluten is preferably composed of at least one selected from the group consisting of perilla seed powder, sesame powder, and soybean powder. do.

As described above, the composition for decomposing gluten consisting of one or more selected from the group consisting of perilla seed powder, sesame powder, and soybean powder decomposes the gluten component contained in the flour used as the main ingredient of jjolmyeon to provide easily digestible jjolmyeon. It plays a role.

The perilla seeds contain a large amount of omega-3 components, which can decompose the gluten component contained in the chewy noodles. The sesame seeds contain a large amount of linoleic acid, which can decompose the gluten component contained in the chewy noodles. The soybeans contain a trypsin enzyme. It is contained in large quantities and can decompose the gluten contained in jjolmyeon.

If the content of the composition for decomposing gluten is less than 0.5 parts by weight, the effect is minimal, and if the content of the composition for decomposing gluten exceeds 1 part by weight, the effect is not significantly improved and the texture or preference of the jjolmyeon sauce is reduced. This is undesirable because it may deteriorate.

The low-salt Jjolmyeon sauce composition containing the fruit mixture consisting of the above ingredients includes 4 to 6% by weight of soy sauce, 10 to 15% by weight of red pepper paste, 8 to 12% by weight of red pepper powder, 0.5 to 1.5% by weight of starch, and 0.01 to 1% by weight of vegetable oil. % by weight, 8 to 12% by weight of fruit mixture, 8 to 12% by weight of fermented spice, 0.03 to 0.07% by weight of edible surfactant, and the remaining amount of purified water are mixed and then heat treated by heating at a temperature of 70 to 80° C. for 5 to 10 minutes. It can be manufactured by cooling to room temperature, putting it in a storage container, and sterilizing it by irradiating ultrasonic waves at 40 to 50 kHz.

Hereinafter, the method for producing a low-salt Jjolmyeon sauce composition containing a fruit mixture according to the present invention and the physical properties of the low-salt Jjolmyeon sauce composition prepared by the manufacturing method will be described using examples.

<Preparation Example 1> Preparation of fruit mixture

A fruit mixture was prepared by mixing 100 parts by weight of apples, 75 parts by weight of pears, 50 parts by weight of kiwi, 33 parts by weight of onions, and 1 part by weight of natural sweetener (stevia).

<Preparation Example 2> Preparation of spice fermentation product

A spice mixture is prepared by mixing sliced green onions, garlic, and ginger in a weight ratio of 1:1:0.05, then dried at a temperature of 70 to 80°C, and 100 parts by weight of the dried spice mixture is mixed with 15% mass concentration. A spice fermentation product was prepared by spraying 15 parts by weight of Purgillus niger enzyme suspension and fermenting for 72 hours at a temperature of 33°C.

<Preparation Example 3> Preparation of edible surfactant

An edible surfactant was prepared by mixing 100 parts by weight of polyglycerol oleate, 20 parts by weight of polysorbate 60, and 50 parts by weight of propylene glycol.

<Preparation Example 4> Preparation of crushed berries

Acai berries, raspberries, and cranberries were mixed in a weight ratio of 1:1:1 and pulverized to prepare pulverized berries.

<Preparation Example 5> Preparation of composition for decomposing gluten

A gluten-decomposing ingredient was prepared by mixing perilla seed powder, sesame powder, and soybean powder in a weight ratio of 1:1:1.

<Example 1>

5% by weight of soy sauce, 12% by weight of red pepper paste, 10% by weight of red pepper powder, 1% by weight of starch, 0.5% by weight of vegetable oil (sesame oil and pepper oil mixed at 1:0.25 parts by weight), fruit mixture prepared through Preparation Example 1 above 10% by weight of the spice fermentation product prepared through Preparation Example 2, 0.05% by weight of the edible surfactant prepared through Preparation Example 3, and the remaining amount of purified water were placed in a mixing device equipped with a stirrer and stirred at a speed of 300 rpm. After preparing the mixture by stirring for 10 minutes, the prepared mixture is heated to a temperature of 75°C for 10 minutes, cooled to room temperature, and the cooled mixture is placed in a storage container and sterilized by irradiating 42 kHz ultrasonic waves. A low-salt noodle sauce composition containing a fruit mixture was prepared.

<Example 2>

Proceed in the same way as Example 1, but mix 8% by weight of the fruit mixture prepared through Preparation Example 1 and 8% by weight of the spice fermentation product prepared through Preparation Example 2 to create a low-salt Jjolmyeon sauce containing a fruit mixture. A composition was prepared.

<Example 3>

Proceed in the same way as Example 1, but mix 12% by weight of the fruit mixture prepared through Preparation Example 1 and 12% by weight of the spice fermentation product prepared through Preparation Example 2 to create a low-salt Jjolmyeon sauce containing a fruit mixture. A composition was prepared.

<Example 4>

The same procedure as in Example 1 was carried out, but 1% by weight of the pulverized berries prepared in Preparation Example 4 was further mixed to prepare a low-salt noodle sauce composition containing a fruit mixture.

<Example 5>

Proceed in the same manner as in Example 1, but further mix 1% by weight of the composition for decomposing gluten prepared in Preparation Example 5 to prepare a low-salt Jjolmyeon sauce composition containing a fruit mixture.

<Comparative Example 1>

5% by weight soy sauce, 12% by weight red pepper paste, 10% by weight red pepper powder, 1% by weight starch, 0.5% by weight vegetable oil (sesame oil), 10% by weight sugar, 1% by weight salt, 5% by weight green onion, 5% by weight garlic, and 0.05% by weight of ginger and the remaining amount of purified water were added to a mixing device equipped with a stirrer and stirred for 10 minutes at a speed of 300 rpm to prepare a mixture. The prepared mixture was heated to a temperature of 75°C for 10 minutes and then cooled to room temperature. Then, the cooled mixture was placed in a storage container and sterilized by irradiating 42 kHz ultrasonic waves to prepare a jjolmyeon sauce composition.

<Comparative Example 2>

Proceeding in the same manner as in Example 1, a jjolmyeon sauce composition was prepared by mixing 5% by weight of the fruit mixture prepared in Preparation Example 1.

<Comparative Example 3>

Proceeding in the same manner as in Example 1, a jjolmyeon sauce composition was prepared by mixing 20% by weight of the fruit mixture prepared in Preparation Example 1.

<Comparative Example 4>

The same procedure as Example 1 was carried out, but instead of fermented spices, 5% by weight of green onions, 5% by weight of garlic, and 0.05% by weight of ginger were mixed to prepare a jjolmyeon sauce composition.

The taste, aroma, texture, and overall preference of the jjolmyeon sauce compositions prepared through Examples 1 to 5 and Comparative Examples 1 to 4 were measured and shown in Table 1 below.

{However, the taste, aroma, texture and overall preference of the Jjolmyeon sauce composition were determined by mixing 15 parts by weight of the Jjolmyeon sauce composition prepared with 100 parts by weight of Jjolmyeon and having 50 test subjects each consume it using a 5-point scale. A method of investigating and expressing the average value was used.

5 points: very good, 4 points: excellent, 3 points: average, 2 points: bad, 1 point: very bad}

<Table 1>

As shown in Table 1, it can be seen that the jjolmyeon sauce composition prepared through Examples 1 to 5 of the present invention is superior in taste, aroma, texture, and overall preference compared to the jjolmyeon sauce composition prepared through Comparative Examples 1 to 3. there is.

The taste, aroma, texture, and overall preference of the jjolmyeon sauce compositions prepared through Examples 1 to 5 and Comparative Examples 1 to 4 were measured and shown in Table 1 below.

In addition, the antioxidant activity of the jjolmyeon sauce composition prepared through Examples 1 and 4 and Comparative Example 1 was measured and shown in Table 2 below.

{However, the antioxidant activity of the Jjolmyeon sauce composition was measured using the hydrogen electron donating ability of the Jjolmyeon sauce composition, and DPPH (1,1-diphenyl-2-picryl hydrazyl) reagent was added to 0.5 mL of the Jjolmyeon sauce composition sample. A 35 mL mixed sample was reacted in the dark for 30 minutes, then the absorbance was measured at 517 nm and calculated using the following equation.

Electron donating capacity = absorbance of 100

B: No sample added - (A/B × 100)

A: Absorbance of sample addition group}

<Table 2>

As shown in Table 2, it can be seen that the jjolmyeon sauce composition prepared through Examples 1 and 4 of the present invention exhibits excellent antioxidant activity, and the jjolmyeon sauce composition prepared through Comparative Example 1 contains sugar instead of the fruit mixture. It can be seen that the antioxidant effect is relatively low.

In addition, it can be seen that the Jjolmyeon sauce composition prepared through Example 4 of the present invention contains more pulverized berries and has a better antioxidant effect than the Jjolmyeon sauce composition prepared through Example 1.

In addition, the effect of improving the digestibility of jjolmyeon sauce of the jjolmyeon sauce composition prepared through Examples 1, 5 and Comparative Example 1 was measured and shown in Table 3 below.

{However, the effect of the Jjolmyeon sauce composition on improving the digestibility of Jjolmyeon was determined by mixing 15 parts by weight of the Jjolmyeon sauce composition with 100 parts by weight of Jjolmyeon and having 30 test subjects with gluten digestion disorder consume 100g each, and then the degree of stomach comfort. was evaluated using a 3-point scale method and then expressed as an average value.

3 points: very improved, 2 points: improved, 1 point: no improvement}

<Table 3>

As shown in Table 3, the jjolmyeon sauce composition prepared through Examples 1 and 5 of the present invention exhibits a digestion enhancing effect, and in particular, the jjolmyeon sauce composition prepared through Example 5 contains a composition for decomposing gluten and has excellent digestibility. It can be seen that it shows an enhancement effect.

Therefore, the low-salt Jjolmyeon sauce composition containing the fruit mixture according to the present invention has excellent palatability, low sugar and sodium content, and is rich in various nutrients, showing an excellent effect in improving the health of eaters.

In addition, the inclusion of more berries not only improves palatability, but also exhibits excellent antioxidant effects, and contains more gluten-decomposing composition to provide chewy noodles that are easily digested.

Claims (5)

4 to 6% by weight of soy sauce, 10 to 15% by weight of red pepper paste, 8 to 12% by weight of red pepper powder, 0.5 to 1.5% by weight of starch, 0.01 to 1% by weight of vegetable oil, 8 to 12% by weight of fruit mixture, 8 to 8% fermented spices It consists of 12% by weight, 0.03 to 0.07% by weight of edible surfactant, 0.5 to 1.5% by weight of crushed berries, and the balance of purified water,
The vegetable oil consists of 100 parts by weight of sesame oil, 20 to 30 parts by weight of perilla oil, and 20 to 30 parts by weight of Japanese pepper oil,
It is manufactured by mixing and fermenting the spice fermentation product with green onions, garlic, and ginger,
The edible surfactant consists of 100 parts by weight of polyglycerol oleate, 15 to 25 parts by weight of polysorbate 60, and 45 to 55 parts by weight of propylene glycol,
The fruit mixture consists of 100 parts by weight of apples, 45 to 150 parts by weight of pears, 30 to 70 parts by weight of kiwi, 15 to 50 parts by weight of onions, and 0.3 to 7 parts by weight of natural sweetener,
The natural sweetener consists of one or more selected from the group consisting of fructose, stevia, and allulose,
A low-salt noodle sauce composition containing a fruit mixture, wherein the berries are one or more selected from the group consisting of blueberries, acai berries, mulberries, raspberries and cranberries.
delete In claim 1,
The spice fermentation product is made by drying a spice mixture consisting of 1:1:0.05 parts by weight of green onion, garlic, and ginger at a temperature of 70 to 80 ℃, and then adding ascetic acid with a mass concentration of 14 to 16% in 100 parts by weight of the dried spice mixture. A low-salt noodle sauce composition containing a fruit mixture, which is prepared by spraying 10 to 20 parts by weight of Purgilis niger enzyme suspension and fermenting for 2 to 4 days at a temperature of 30 to 35 ° C.
delete In claim 1,
The low-salt noodle sauce composition containing the fruit mixture further contains 0.5 to 1 part by weight of a composition for decomposing gluten,
The composition for decomposing gluten is a low-salt noodle sauce composition containing a fruit mixture, characterized in that it consists of one or more selected from the group consisting of perilla seed powder, sesame powder and soybean powder.