KR20170024219A - Method for manufacturing traditional soybean paste using water-soluble dietary fiber and traditional soybean paste manufactured by the same - Google Patents
Method for manufacturing traditional soybean paste using water-soluble dietary fiber and traditional soybean paste manufactured by the same Download PDFInfo
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- KR20170024219A KR20170024219A KR1020150118959A KR20150118959A KR20170024219A KR 20170024219 A KR20170024219 A KR 20170024219A KR 1020150118959 A KR1020150118959 A KR 1020150118959A KR 20150118959 A KR20150118959 A KR 20150118959A KR 20170024219 A KR20170024219 A KR 20170024219A
- Authority
- KR
- South Korea
- Prior art keywords
- garlic
- powder
- water
- meju
- dietary fiber
- Prior art date
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- 238000000034 method Methods 0.000 title claims abstract description 25
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- 235000004611 garlic Nutrition 0.000 claims abstract description 64
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Images
Classifications
-
- A23L11/20—
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/28—Oligosaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5114—Dextrins, maltodextrins
Abstract
Description
The present invention relates to a method for producing soybean paste using water-soluble dietary fiber and a soybean paste prepared by the method, and more particularly, to a method for producing soybean paste using water-soluble dietary fiber which exhibits physiological effects such as inhibition of increase in blood glucose level, The appearance, odor and flavor can be improved so as to improve the palatability of consumers to doenjang by preparing a miso using water-soluble dietary fiber which exerts an excellent effect for prevention of adult diseases such as hyperlipemia, diabetes, and colon cancer, Which is suitable for consumers' tastes and preferences in response to the demand of health-oriented consumers, and a method of manufacturing a soybean paste using water-soluble dietary fiber capable of approaching to a younger generation with familiarity, and soybean paste produced thereby .
Recently, interest in health has been attracting great attention to functional food materials. Due to such consumer trends in food, a variety of diverse foods using food materials having recent functionalities are on the market.
One of such food materials is dietary fiber. Dietary fiber has various beneficial physiological functions, and since it is a relatively low-cost material, it is attracting attention as a material of functional foods at present.
Such dietary fiber materials include those which are insoluble in water and those which are water-soluble. Examples of insoluble materials include cellulose, wheat bran, apple fiber, sweet potato fiber and chitin. Water-soluble ones can be further classified into high-viscosity and low- Examples of the high viscosity product include pectin, konjac powder (mannan), alginate, propylene glycol ester of alginic acid, guar gum and agar, and low viscosity products such as indigestible dextrin, polydextrose, quarter maltodextrin, inulin, . They have various physiological functions such as lowering of cholesterol, inhibition of increase of blood glucose level, rectal action, prevention of colorectal cancer, excretion of harmful substances.
Oligosaccharides are low-viscosity water-soluble saccharides which have various beneficial functions such as prevention of caries (caries), low calorie function, dressing action, bifidus bacterium proliferation action, and the like. Examples of fructooligosaccharides include fructooligosaccharides, galactooligosaccharides, and xylooligosaccharides.
On the other hand, soy sauce and soy sauce, such as soy sauce is an indispensable food in Korea, and it is a traditional fermented food made by fermenting and aging meju as a main raw material of soybean. The fermentation process of soybean fermented by decomposition of vegetable protein at high salt concentration and slowly fermenting soybean meju after fermentation of whole soybean produces meju which is excellent in storage stability.
In the production of the above products, Meju, charcoal, red pepper, jujube etc. are added to the brine and fermented within 1 to 3 months. After the meju is extracted from salt water, the salt water which is contained in the meju is used as the soy sauce, and the mixed meju is mixed with the vegetables and then aged at room temperature for about 6 months to prepare the traditional miso.
However, when the soy sauce such as soy sauce or soybean paste is produced by the traditional method of soaking the meju in the salt water, it is possible to maintain a certain amount of nutrients, taste and aroma to some extent. However, It changes to black, smells like in the stomach, and the taste gradually changes to a very sophisticated shape, and it does not provide the soup suitable to the taste of the modern people.
Accordingly, recently, a number of improved types of soy sauce having a taste and flavor superior to that of conventional soy sauce and having a relatively short production period have been provided. When the fermented meju is fermented, the modified type soybean is decomposed with the hydrochloric acid without decomposing the vegetable protein in the brine by using the enzyme to produce the soy sauce in a short period of time.
However, these improved types of soybeans are more suitable for the taste of the consumer than the inherent taste of the soybean, that is, the soybean is produced in a form having no deep taste. Therefore, the soybean meal, crude protein, Crude fiber, crude fat, crude fat, and others are somewhat less than or less than conventional ones.
Accordingly, the inventor of the present invention has been able to improve the appearance, smell and flavor of bean paste in order to improve the taste of the consumer by preparing the soybean paste using the water-soluble fiber, and in response to the well-being era, So that it can be enjoyed in accordance with the taste and the taste of the consumer, and the present invention has been completed by developing a method that can approach the younger generation with familiarity.
The present invention relates to a method for preventing or treating diabetes mellitus by using water-soluble dietary fiber which exhibits physiological effects such as inhibition of blood glucose level increase, formal action, improvement of lipid metabolism, or excretion of carcinogens out of the body to exert excellent effects for prevention of adult diseases such as hyperlipidemia, diabetes, The present invention also provides a method for producing soybean paste using water-soluble dietary fiber capable of improving the palatability of consumers to doenjang and improving appearance, odor and flavor, and soybean paste produced thereby.
The present invention also relates to a method of manufacturing soybean paste using water-soluble dietary fiber which can be enjoyed in accordance with consumers' preferences and preferences in response to the demand of health-oriented consumers in the well-being era, And to provide a soybean paste prepared by the method.
The present invention also provides a method for producing soybean paste using water-soluble dietary fiber which is low in saltiness, has no bitter taste, is soft and does not cause bad breath during ingestion by preparing soybean paste using water-soluble dietary fiber, and soybean paste produced thereby.
The various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned can be clearly understood by those skilled in the art from the following description.
A method for preparing soybean paste using water-soluble dietary fiber according to the present invention comprises preparing meju and immersing meju in salt water of a predetermined salinity (S110); A water-soluble dietary fiber mixing and meju-aging step (S120) for mixing and aging the water-soluble dietary fiber with the meju-immersed brine; A garlic and chongkukjang mixed processing step (S130) of grinding and pulverizing garlic and chrysanthemum to be mixed with the aged meju and then mixing the garlic powder and the chongkukjang powder; Mixing step (S140) of garlic, chungkukjang, and meju mixed with the aged meju, garlic, and chungkukjang mixed powder; And a fermentation step (S 150) of fermenting garlic, chungkukjang, and meju, which ages the aged meju powder, garlic powder and chungkukjang powder mixture for a predetermined time. In the water soluble fiber mixing and meju fermentation step (S120) Is prepared by mixing a water-soluble dietary fiber material and a thickening polysaccharide, wherein the water-soluble dietary fiber material is at least one of indigestible maltodextrin or polydextrose, and contains 50 mass% or more of dietary fiber, And the viscosity of the 5 mass% aqueous solution is less than 20 mPas at 20 ° C. The thickening polysaccharide is a polysaccharide having a viscosity of 20 mass% or more in viscosity of 5 mass% aqueous solution at 20 ° C., Salt, propylene glycol alginate ester, carrageenan, guar gum, starch or starch derivative is used The control paste is prepared.
Wherein the water-soluble fiber material and the thickening polysaccharide are mixed at a weight ratio of 90:10 to 70:30 to prepare a mixture, and the mixture is mixed with 10 parts by weight of the water-soluble fiber material and the thickening polysaccharide in an amount of 100 parts by weight To 20 parts by weight of hot water to prepare a dissolving aqueous solution, followed by drying and pulverization.
In the water soluble dietary fiber mixing and meju aging step (S120), the water soluble dietary fiber is used in an amount of 5 to 10 parts by weight based on 100 parts by weight of the whole meju and brine, and aged at a temperature of 10 to 20 ° C for 100 days to 150 days .
The garlic and chungkukjang mixing step (S130) includes a garlic powdering step, a chungkukjang pulverization step, and a garlic powder and a cheonggukjang powder mixing step, wherein the garlic powdering step comprises drying garlic to be mixed with chungkukjang, The garlic is dried by forced drying in a drier at a temperature of 50 to 60 ° C for 20 to 22 hours. The garlic is pulverized by adding the dried garlic to a pulverizer, Is 1 to 1.5 mm. The step of pulverizing the chungkukjang is a step of drying the chungkukjang and pulverizing the chungkukjang. The chungkukjang prepared in the step of drying the chungkukjang is placed in a dryer at a temperature of 50 to 60 < For 22 hours, and the chungkukjang is pulverized by injecting the dried chungkukjang into a pulverizer and then finely pulverizing the pulverized product so that the particle diameter becomes 1 to 1.5 mm Wherein the mixing of the garlic powder and the chongkukjang powder comprises mixing the garlic powder prepared in the garlic powdering step and the chungkukjang powder prepared in the chungkukjang pulverization step, wherein the garlic powder and the chongkukjang powder are mixed at a ratio of 1: 5 Can be mixed in a weight ratio.
Wherein the mixing step (S140) of garlic, cheonggukjang and meju includes aged Meju drying step, aged Meju pulverization step, and aged meju powder, garlic powder and chrysanthemum powder mixing step, wherein the aged Meju drying step Wherein the water soluble dietary fiber and the aged meju produced in the aging step are removed from water soluble dietary fiber and salt water and then the moisture present in the meju is removed. The aged meju is dried in 12 to 36 hours Wherein the aged Meju pulverization is a step of pulverizing the dried aged Meju into particles having a predetermined size using a pulverizer, wherein the dried agar Meju is added to a pulverizer to have a particle diameter of 1.8 to 2.2 mm Wherein the aged meju powder, garlic powder and chungkukjang powder are mixed with aged meju powder, garlic and chungkukjang Sum to the step of mixing a powder, the powder and the matured Meju garlic, and mixed powder of Soybean 9: may be mixed in a weight ratio of 0.5: 1 to 9.5.
The details of other embodiments are included in the detailed description and drawings.
The method of manufacturing doenjang using the water-soluble dietary fiber according to the present invention and the doenjang produced thereby exhibit physiological effects such as inhibition of blood glucose level elevation, rectal action, and improvement of lipid metabolism, or release of carcinogens to the outside of the body, By making the soybean paste using water-soluble dietary fiber that exerts an excellent effect for prevention of adult diseases, it is possible to improve the palatability of consumers to doenjang, and to improve appearance, smell and flavor.
In addition, according to the method of manufacturing the soybean paste using the water-soluble dietary fiber according to the present invention and the soybean paste produced thereby, it is possible to enjoy it in accordance with the taste and the taste of the consumer in response to the demand of the health- I can approach it intimately.
Also, the process for producing doenjang using the water-soluble dietary fiber according to the present invention and the doenjang prepared by using the water-soluble dietary fiber according to the present invention have low saltiness, no bitter taste, and do not cause bad breath when ingested.
It will be appreciated that embodiments of the technical idea of the present invention can provide various effects not specifically mentioned.
FIG. 1 is a flow chart for explaining a method of manufacturing a soybean paste using water-soluble dietary fiber according to the present invention.
BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention, and how to accomplish them, will become apparent by reference to the embodiments described in detail below with reference to the accompanying drawings. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the embodiments disclosed herein are provided so that the disclosure can be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.
The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise. In this application, the terms "comprises", "having", and the like are used to specify that a feature, a number, a step, an operation, an element, a part or a combination thereof is described in the specification, But do not preclude the presence or addition of one or more other features, integers, steps, operations, components, parts, or combinations thereof.
Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the meaning in the context of the relevant art and are to be construed as ideal or overly formal in meaning unless explicitly defined in the present application Do not.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of a method for producing soybean paste using water-soluble dietary fiber according to the present invention will be described in detail with reference to the accompanying drawings.
In the following examples according to the present invention, the method for producing a water-soluble dietary fiber used in the present invention will be described and a soybean paste manufactured using the soybean paste will be described. However, the soybean paste according to the production method of the present invention is not limited thereto Those skilled in the art will readily recognize that the invention is applicable to various types of miso.
Doenjang using the water-soluble dietary fiber according to the present invention exhibits physiological effects such as inhibition of blood glucose level increase, dressing action, improvement of lipid metabolism, or excretion of a cancer substance to the outside of the body to exert an excellent effect in preventing adult diseases such as hyperlipidemia, diabetes, By making soybean paste such as miso, soy sauce, and kochujang using water-soluble dietary fiber, it is possible to improve the appearance, smell and flavor so as to enhance the palatability of consumers to doenjang, and to provide a health- In response to demand, it can be enjoyed according to taste and taste of consumers, and it can be approached to younger generation.
The water-soluble dietary fiber according to the present invention can be prepared by mixing a water-soluble dietary fiber material with a thickening polysaccharide.
The water soluble dietary fiber material means an indigestible saccharide containing at least 50 mass% of dietary fiber and having a viscosity of less than 20 mPas in a 5 mass% aqueous solution at 20 ° C and dissolving 20 g or more in 100 ml of water at 20 ° C .
In the present invention, the water-soluble dietary fiber material may be one or more of indigestible maltodextrin or polydextrose. The technical idea of the present invention is not necessarily limited to the above, but it is also possible to use an indigestible saccharide May all be included.
The indigestible maltodextrin is a health functional substance obtained by fractionating the indigestible component of the crude dextrin obtained by heating corn starch by enzymatic digestion with alpha-amylase and amyloglucosidase, and the dietary fiber content is 80 %, Which is a functional raw material listed as a functional raw material for health functional foods.
The indigestible maltodextrin is a non-viscous, water-soluble dietary fiber, which is known to delay glucose uptake in the body to inhibit postprandial blood glucose increase. Various human tests have shown that it inhibits hyperglycemia, increases triglyceride concentration, and increases bowel activity .
In addition, dietary fiber intake containing a high proportion of the indigestible maltodextrin has been reported to have an effect of increasing the satiety feeling, increasing the hunger feeling, decreasing the weight, decreasing the blood glucose level, decreasing the insulin resistance, etc. and responding to diabetes prevention and dietary therapy Is an expected functional food material.
The polydextrose has a low calorie content of 1 g per gram and is safe in terms of toxicity and carcinogenicity and has the advantage of dietary fiber. It is used worldwide as a low-calorie functional food ingredient in the US Food and Drug Administration (FDA). Pectin such as fruit, and alginic acid of seaweed are soluble in water, and sticky, slippery and difficult to drink. Polydextrose is soluble in water and has relatively no viscosity. Therefore, it can be used as a drinking agent. It is almost tasteless and odorless. It is easy to process because it is easily soluble in water. It can be added to many foods and it can be added to various food products such as thickeners, moisturizers, It is also used.
In addition, the polydextrose has all the effective actions of water-soluble dietary fiber such as prevention of adult diseases such as hyperlipidemia, diabetes, colon cancer, suicide action and prevention of obesity by lowering the blood cholesterol level and blood glucose level or discharging the carcinogenic substance out of the body. In particular, it can increase the volume of the stool, reduce the movement time, help to see the soft side, and keep the pH of the stool low.
The thickening polysaccharide refers to a polysaccharide having a viscosity of 5 mass% aqueous solution at 20 ° C. of 20 mPas or more. As the thickening polysaccharide to be used in the present invention, any one or more of alginate, propylene glycol esters of alginic acid, carrageenan, guar gum, starch or starch derivatives may be used. The technical idea of the present invention is not necessarily limited to this, Polysaccharides satisfying the conditions of the present invention may be included.
In the present invention, the water-soluble dietary fiber can be prepared by mixing a water-soluble dietary fiber material and a thickening polysaccharide. The water-soluble dietary fiber material and the thickening polysaccharide are mixed at a weight ratio of 90:10 to 70:30 to prepare a mixture, By weight of a water-soluble dietary fiber material and 10 to 20 parts by weight of water-soluble dietary fiber material and 100 parts by weight of the thickening polysaccharide as a whole, followed by drying and pulverization. In the present invention, the drying method includes spray drying, drum drying, freeze drying, or extrusion granulation. Preferably, the powder may be pulverized using spray drying.
Hereinafter, a method for preparing a soybean paste using water-soluble dietary fiber prepared according to the above-described method will be described in detail with reference to the accompanying drawings.
Example 1: Preparation method of soybean paste using water-soluble dietary fiber
FIG. 1 is a flow chart for explaining a method of manufacturing a soybean paste using water-soluble dietary fiber according to the present invention.
1, the method for preparing soybean paste using water-soluble dietary fiber according to the present invention comprises preparing meju and immersion step (S110), mixing water-soluble dietary fiber and aging meju (S120), mixing garlic and cheonggukjang (S130) , Garlic, chungkukjang and meju mixed processing step (S140), and garlic, chungkukjang and meju fermentation maturing step (S150).
1. Meju preparation and immersion step (S110)
The meju preparation and dipping step (S110) is a step of preparing a conventional meju and immersing it in salt water of a certain salinity.
In the present invention, the Meju preparation and the immersion step (S110) are performed by immersing the conventional Meju aged for 6 months or more in a salt water of 10 to 15% by weight and aging. In order to remove the impurities and add flavor, Charcoal and red pepper may be added to.
Conventional meju used in the present invention can be produced in the shape of a rectangular parallelepiped having a width of 10 cm or less, a length of 15 cm or less, and a height of 20 cm or less, preferably a meju Can be used.
2. Water soluble dietary fiber mixing and meju ripening step (S120)
The water-soluble dietary fiber mixing and meju fermentation step (S120) may be carried out by adding the water-soluble dietary fiber prepared by the above-described method to the salt water immersed in meju for improving the appearance, smell and flavor of the soybean paste to be produced, Mixing and aging.
In the water soluble dietary fiber mixing and meju aging step (S120), the deep taste and the fermentation effect of the soybean paste to be produced can be maximized by mixing the water soluble dietary fiber with the brine immersed in Meju.
In the water soluble dietary fiber mixing and meju aging step (S120), the water soluble dietary fiber is used in an amount of 5 to 10 parts by weight based on 100 parts by weight of meju and brine, and aged at a temperature of 10 to 20 ° C for 100 days to 150 days However, when the water-soluble dietary fiber is below the lower limit range, the effect of using the water-soluble dietary fiber is insignificant. If the water-soluble dietary fiber is above the upper limit range, the flavor and flavor inherent in the soybean paste may be reduced.
3. Garlic and Chungkookjang mixed processing step (S130)
The garlic and chongkukjang mixed processing step (S130) comprises grinding the garlic and chungkukjang to be mixed with the aged meju produced in the water soluble dietary fiber mixing and the meju ripening step (S120), pulverizing the mixture, and then mixing the garlic powder and the chongkukjang powder .
In the present invention, the garlic and the cheonggukjang are mixed and processed to enhance the flavor and taste of the doenjang produced. The garlic and chungkukjang mixing step (S130) comprises the steps of (1) garlic powdering step, (2) , And (3) garlic powder and chrysanthemum powder.
The garlic powdering step is a step of drying the garlic to be blended with the chungkukjang and pulverizing the powdered garlic. The garlic is prepared by allowing the prepared garlic to be dried in a dryer and then forcedly drying the garlic at a temperature of 50 to 60 ° C for 20 to 22 hours And the garlic may be pulverized after the dried garlic is put into a pulverizer and then granulated so that the particle diameter becomes 1 to 1.5 mm.
The chungkukjang pulverization step is a step of drying the chungkukjang and drying the chungkukjang. The chungkukjang is a step of holding the prepared chungkukjang in a dryer and forcibly drying at a temperature of 50 to 60 ° C for 20 to 22 hours, The pulverization may be a process in which the dried chungkukjang is put into a pulverizer and then, the pulverizer is pulverized so as to have a particle diameter of 1 to 1.5 mm. In the present invention, the conventional cheonggukjang can be used as the cheonggukjang. Since the method of manufacturing the cheonggukjang is well known in the art, a detailed description thereof will be omitted.
The mixing step of the garlic powder and the chongkukjang powder is a step of mixing the garlic powder prepared in the garlic pulverization step and the chrysanthemum powder prepared in the step of pulverizing the chongkukjang. In the present invention, the garlic powder and the chongkukjang powder are mixed at a weight ratio of 1: 5. The garlic powder and the chongkukjang powder can be mixed continuously using a mechanical mixer for 4 to 6 minutes for uniform mixing .
4. Garlic, Cheonggukjang and Meju mixed processing step (S140)
The mixed garlic, cheonggukjang, and meju (S140) may be prepared by mixing the water-soluble dietary fiber and the aged meju prepared in the meju ripening step (S120) with the garlic and the cheonggukjang mixed powder prepared in the garlic and cheonggukjang mixing step (S130) Are mixed and processed. The mixing step (S140) of garlic, cheonggukjang and meju includes (1) aging Meju drying step, (2) aged Meju pulverization step, and (3) aged meju powder, garlic powder and chungkookjang powder.
The aged meju drying step is a step of removing the water present in the meju after extracting the aged meju produced in the water soluble dietary fiber mixing and meju aging step from water soluble dietary fiber and salt water. In the present invention, the aging of the aged meju can be performed within 12 to 36 hours.
The aged meju pulverization is a step of pulverizing the dried aged Meju into particles having a predetermined size using a pulverizer. The dried agar Meju is pulverized and then granulated so as to have a particle diameter of 1.8 to 2.2 mm Lt; / RTI >
The aged meju powder, garlic powder and chongkukjang powder are mixed by mixing the aged meju powder prepared in the above-mentioned process with the garlic and the chongkukjang mixed powder prepared in the mixing process of garlic and chongkukjang.
In the present invention, the aged meju powder, the mixed powder of garlic and chungkukjang may be mixed at a weight ratio of 9: 1 to 9.5: 0.5. When the aged meju powder, mixed powder of garlic and chungkukjang are out of the above range The flavor and taste of the miso produced may be lowered.
5. Garlic, Chungkookjang and Meju fermentation maturing step (S150)
The aging step of garlic, chungkukjang, and meju fermentation (S150) is a step of aging the aged meju powder, garlic powder, and chungkukjang powder prepared in the garlic, chungkukjang and meju mixing step (S140) for a predetermined period of time.
In the present invention, the maturing step (S 150) of garlic, chungkukjang, and meju fermentation is performed by mixing the aged meju powder, garlic powder and chungkukjang powder mixture in a confectioner, sealing the lid, and aging the mixture in a natural state for 10 to 14 months, The inventors of the present invention can produce soybean paste using water-soluble dietary fiber according to the present invention.
For the sensory evaluation of the doenjang prepared through the above-mentioned example, the conventional doenjang was prepared as Comparative Example 1 in order to compare the physical properties with those of Example 1.
The sensory evaluation was performed on the taste, flavor and appearance of the doenjang prepared in Example 1 and Comparative Example 1, which were prepared through the above-described process for producing doenjang, and the results are shown in Table 2 below.
The sensory test was conducted on 50 food specialists and general consumers. The score and evaluation criteria were based on the 9-point scoring method, as shown in Table 1 below.
As shown in Table 2, the taste, flavor, appearance, and overall preference of the doenjang prepared through the examples were compared. As a result, the soybean paste prepared using the water-soluble dietary fiber prepared according to the present invention was produced by the conventional method Which is superior to the miso.
This can be achieved by using a water-soluble dietary fiber that exhibits physiological effects such as suppression of blood glucose level increase, suicide action, and improvement of lipid metabolism, or exerts excellent effects to prevent adult diseases such as hyperlipemia, diabetes, , The palatability of soybean paste was increased, and appearance, smell and flavor were doubled.
While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be understood that the invention may be practiced. It is therefore to be understood that one embodiment described above is illustrative in all aspects and not restrictive.
Claims (5)
A water-soluble dietary fiber mixing and meju-aging step (S120) for mixing and aging the water-soluble dietary fiber with the meju-immersed brine;
A garlic and chongkukjang mixed processing step (S130) of grinding and pulverizing garlic and chrysanthemum to be mixed with the aged meju and then mixing the garlic powder and the chongkukjang powder;
Mixing step (S140) of garlic, chungkukjang, and meju mixed with the aged meju, garlic, and chungkukjang mixed powder; And
(150) aging the aged meju powder, garlic powder and chrysanthemum powder mixture for a predetermined period of time,
The water-soluble dietary fiber is prepared by mixing a water-soluble dietary fiber material and a thickening polysaccharide in the water-soluble dietary fiber mixing and meju-aging step (S120)
The water-soluble dietary fiber material contains at least one of indigestible maltodextrin or polydextrose, and contains at least 50 mass% of dietary fiber. The water-soluble dietary fiber material contains at least 20 g of the dietary fiber dissolved in 20 ml of water at 20 ° C, Is an indigestible saccharide having a viscosity of less than 20 mPas,
The thickening polysaccharide is a polysaccharide having a viscosity of 20 mPas or more in viscosity of 5 mass% aqueous solution at 20 캜, and at least one of alginate, propylene glycol alginate, carrageenan, guar gum, starch or starch derivative is used to prepare soybean paste Wherein the water-soluble dietary fiber is added to the soybean paste.
Wherein the water-soluble fiber material and the thickening polysaccharide are mixed at a weight ratio of 90:10 to 70:30 to prepare a mixture, and the mixture is mixed with 10 parts by weight of the water-soluble fiber material and the thickening polysaccharide in an amount of 100 parts by weight To 20 parts by weight of hot water, and then drying and pulverizing the resulting mixture.
In the water soluble dietary fiber mixing and meju aging step (S120), the water soluble dietary fiber is used in an amount of 5 to 10 parts by weight based on 100 parts by weight of meju and brine, and aged at a temperature of 10 to 20 ° C for 100 days to 150 days Wherein the water-soluble dietary fiber is added to the soybean paste.
The garlic and chongkukjang mixed processing step (S130) includes a garlic powdering step, a chongkukjang powderizing step, and a garlic powder and a cheonggukjang powder mixing step,
The garlic powdering step is a step of drying and pulverizing the garlic to be mixed with the chungkukjang. The garlic is prepared by forcing the prepared garlic in a drier at a temperature of 50 to 60 ° C for 20 to 22 hours, The garlic is pulverized by putting the dried garlic into a pulverizer and then pulverizing the pulverized powder so that the particle diameter is 1 to 1.5 mm,
The chungkukjang pulverization is a step of drying the chungkukjang and drying the chungkukjang. The prepared chungkukjang is dried in a dryer at a temperature of 50 to 60 ° C for 20 to 22 hours, and the chungkukjang is pulverized Is a step in which the dried chungkukjang is put into a pulverizer and then is atomized so that the particle diameter becomes 1 to 1.5 mm,
Mixing the garlic powder and the chongkukjang powder is a step of mixing the garlic powder prepared in the garlic powdering step and the chungkukjang powder prepared in the chungkukjang pulverization step and mixing the garlic powder and the chongkukjang powder at a weight ratio of 1: By weight based on the weight of the dietary fiber.
Wherein the garlic, chungkukjang, and meju mixed processing step (S140) comprises an aged meju drying step, an aged meju pulverization step, and an aged meju powder, a garlic powder and a cheongkookjang powder mixing step,
The aged meju drying step is a step of removing the water present in the meju after extracting the aged meju produced in the water soluble dietary fiber mixing and meju aging step from the water soluble dietary fiber and the brine and drying the aged meju Is carried out within 12 to 36 hours,
The aged meju pulverization is a step of pulverizing the dried aged Meju into particles having a predetermined size using a pulverizer. The dried agar Meju is pulverized and then granulated so as to have a particle diameter of 1.8 to 2.2 mm Lt;
Wherein the aged meju powder, garlic powder and chungkukjang powder are mixed with aged meju powder, garlic powder and chungkukjang mixed powder, wherein the aged meju powder, garlic powder and chungkukjang mixed powder are mixed at a ratio of 9: 1 to 9.5: 0.5. ≪ / RTI > The method according to claim 1, wherein the water-soluble dietary fiber is mixed with water.
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| KR101234744B1 (en) | 2010-10-08 | 2013-02-19 | 수바이오텍(주) | Method for Production of Functional Soybean Paste and Functional Soybean Paste Produced by The Same Method |
| KR101275750B1 (en) | 2011-02-15 | 2013-06-17 | 황문일 | Korean sauce and paste using salted liquefied pacific saury and process for preparing the same |
| KR101370359B1 (en) | 2013-08-30 | 2014-03-05 | 이진환 | Method for production of soybean paste comprising wormwood and soybean paste produced by using the same |
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| KR101234744B1 (en) | 2010-10-08 | 2013-02-19 | 수바이오텍(주) | Method for Production of Functional Soybean Paste and Functional Soybean Paste Produced by The Same Method |
| KR101275750B1 (en) | 2011-02-15 | 2013-06-17 | 황문일 | Korean sauce and paste using salted liquefied pacific saury and process for preparing the same |
| KR101370359B1 (en) | 2013-08-30 | 2014-03-05 | 이진환 | Method for production of soybean paste comprising wormwood and soybean paste produced by using the same |
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