KR20190024439A - Ssamjang composition and method for preparing the same - Google Patents

Abstract

The present invention relates to a processed soybean paste composition having excellent user convenience and high storage stability, and to a preparing method thereof. The processed soybean paste composition comprises one or more selected from the group consisting of a red pepper paste and a soybean paste, allulose and minor ingredients.

Description

Ssamjang composition and method for preparing same

Since the sweet potato composition of the present invention has a low viscosity and is excellent in convenience of use and has high storage stability, it can be advantageously applied to commercial sweet pear.

Ssamjang is a processed soybean paste used for wrapping. It is a spice used by adding or cutting garlic, sesame oil, etc. based on miso or kochujang. In the past, it was used directly in the home and used for self-supply, but in recent years, due to the complicated manufacturing process and the change of family type, the dependence of the pomegranate is increasing. The commercially available sesame seeds are usually sold in plastic containers or the like, and refrigerated storage is recommended for consumer storage. However, even in the case of refrigerated storage, there is a problem that a surface change in which the surface brought into contact with air hardens occurs.

In addition, conventionally used sesame seeds have not only a permanent viscosity but also sticky physical properties, so that they have high adhesiveness. Therefore, when a cooking tool or the like is used, a large amount of sweet potatoes are left in the tools.

On the other hand, alulose, which is used as a sweetener replacing conventionally used saccharides, is an epimer of carbon number 3 of fructose and has a degree of sweetness equivalent to 70% of fructose. It is used for controlling blood sugar, preventing cavities, It is a functional sugar that inhibits. Therefore, the interest of alululose as a sweetener is increasing.

It is an object of the present invention to provide an alulose-containing whole-shell composition having improved usability and storage stability.

Yet another object of the present invention is to provide a method for preparing the above-mentioned alulous containing < RTI ID = 0.0 >

The present invention relates to a sweet potato starch composition comprising alulose and a method for preparing the same, and provides a composition having improved ease of use and storage stability, as well as being capable of reducing sugar by using alulose as a saccharide, and a method for producing the composition .

The present invention provides a sea tangle composition comprising alulose.

For example, the above sea tangle composition may include at least one selected from the group consisting of red pepper paste and soybean paste, and alulose as a raw material. The alulose may be included in the koji paste and / or doenjang, or may be included as a further saccharide in the mixture of koji paste and doenjang.

The sea tangle composition of the present invention may further comprise a sub ingredient, which may be at least one selected from the group consisting of, for example, vegetables, nuts, herbs, seaweed, cereal proteinaceous food, cooking oil, alcohol and salt.

For example, the vegetable may include at least one selected from the group consisting of green onion, garlic, onion, ginger, pepper, mushroom and herb, but may include, but is not limited to, vegetable known to enhance flavor or sensory function.

The nuts may be at least one selected from the group consisting of walnuts, chestnuts, banks, pine nuts, sunflower seeds, peanuts, almonds, pecans, cashews and macadamia.

The proteinaceous foodstuff may comprise at least one selected from the group consisting of meat, tofu and its processed products. In addition, the herbals may include at least one selected from the group consisting of ginseng, red ginseng, and green tea, but may include, but not limited to, plants known as plants for medicine. The seaweeds may include at least one selected from the group consisting of seaweed, blue sea, kelp, and seaweed, but is not limited thereto.

The edible oil may be any type of liquid oil provided for edible use, for example, olive oil, soybean oil, cottonseed oil, corn oil, sesame oil, perilla oil, sunflower oil, rapeseed oil, peanut oil and camellia oil And the like.

The cereal may be, but is not limited to, one or more cereals selected from the group consisting of rice, wheat, sesame, sorghum, red beans, corn, The legumes may be at least one selected from the group consisting of, for example, Seorita, Seomotei, Oktae, Cheongtae, Daejeon, Fence bean, Kidney bean, Spotted kidney bean, Red bean, Red bean, Soybean bean and soybean.

The salt may be at least one selected from the group consisting of mannitol, salt, salt, salt, salt, salt, salt and phosphate. The salt may be included in the preparation of kojoojang and / or doenjang or may be added during the preparation of the sesame composition. In the present invention, the salt may be contained in an amount of 3 to 20% by weight, preferably 5 to 20% by weight, based on 100% by weight of the total composition. For example, the sea tangle composition of the present invention may have a salinity of 11.00 to 13.30 mg calculated according to the Mohr method immediately after preparation.

When the alululose used in the present invention is contained in miso or kochujang, it is not limited to the production method or ingredient as long as it is alcohols containing miso as a saccharide. For example, it may be produced through fermentation including grains or legumes and aluloses, and the grains or legumes may be used as they are for drying and pulverization, or may be added in the form of fermented cereals or legumes.

The cereal fermented product or the fermented product of the soybean fermented product refers to a grain or a koji or a koji which is cultivated by adding a koji mold to a grains or a bean product. For example, when the grains or legumes are immersed or hydrolyzed, And then fermented.

The cereal grains or legumes may be added in the form of a long base which is obtained by fermenting the cereal fermented product or the fermented soybean with salt and water at a temperature of 25 to 35 ° C for 1 to 3 weeks.

The alulose can be carried out by chemical synthesis, or biological methods using aluloyl epimerase, preferably by biological methods, such as microbial or enzymatic reactions. For example, the alulose is a mixed sugar or a mixture thereof, and the mixed sugar is selected from the group consisting of an alulose epimerase, a strain of the strain producing the enzyme, a culture of the strain, a disruption of the strain, Or an extract of a culture obtained by reacting a fructose-containing raw material with a composition for the production of an alulose containing at least one member selected from the group consisting of an extract of a fructose-

The alulose contained in the sesame composition of the present invention may be prepared by incorporating alululose into saccharine or koji paste and a mixture of doenjang, or may be added in the form of syrup or powder. The alulose syrup may be a solution prepared at various concentrations using aluloses. For example, the solid alululose in the alulos syrup may comprise 10 to 100% by weight, preferably 70 to 99.99% by weight, more preferably 90 to 99.99% by weight, based on 100% %. ≪ / RTI > When the alululose powder is used, the alulose powder solid content preferably comprises 90 to 99.99% by weight, more preferably 95 to 99.99% by weight, of the entire composition powder, such as 90% or more purity of alululose, Alulose powder can be used.

The alulose syrup may be obtained from the alulose alone or from the mixed sugar by separation, stagnation and concentration processes. In an example of the present invention, the alulos syrup which has undergone the separation and purification process may be a liquid alulos syrup having an electric conductivity of 1 to 50 μS / cm and having a colorless or light yellow sweetness.

The aluloses may be aluloses alone or in admixture with additional other saccharides and examples of mixed sugars may contain from 1 to 99.9% by weight of aluloses, based on 100% by weight of solids content of the total mixed sugar, And glucose may be further included. When the alulose mixed sugar comprises fructose and / or glucose, the mixed sugar may contain 1 to 90% by weight of fructose and / or 1 to 50% by weight of glucose.

Specific examples of the allylose-containing mixed sugar include 5 to 95 parts by weight of alulose, 1 to 50 parts by weight of fructose, 1 to 55 parts by weight of glucose and 1 to 10 parts by weight of oligosaccharide based on 100 parts by weight of the total solid content of the mixed sugar And may not include oligosaccharides. The above-mentioned alulose, fructose and glucose are preferably both D-isomer.

The alulose contained in the seasonal composition of the present invention contains 1 to 30% by weight, preferably 5 to 30% by weight, more preferably 5 to 20% by weight, based on 100% of the total weight of the seasonal composition, of alulose solids .

Since the composition of the present invention has low viscosity of alulose and is used as a cooking tool, it is easy to handle not only cooking or use but also manufacturing process. For example, the sweet potato composition of the present invention may have a viscosity of 50 to 350 cp, preferably 100 to 330 cp, more preferably 200 to 310 cp, measured at 30 ° C.

In addition, since the composition has low adhesion to the surface and the like, it is easy to use since it is not buried in a cooking tool or the like. For example, the sea tangle composition of the present invention may have a degree of sesamoly adhesion measured by a texture analyzer (round probe NO.36) of 100 to 400 gs, preferably 150 to 350 gs, more preferably 150 to 250 gs .

Conventionally, there has been a problem that when the bean paste is kept at room temperature or refrigerated, the bean sprouts on the side contacting with air are hardened and hardened. However, the composition of the present invention minimizes the problem of hardening the surface including alulose as a saccharide. The composition may have a hardness of 100 to 5,000 g, preferably 300 to 4,000 g, more preferably 700 to 1,000 g when stored at 50 占 폚 for 48 hours.

The < RTI ID = 0.0 > sodium < / RTI > Preferably pH 4.0 to 5.0. The seasonal composition of the present invention may further comprise at least one saccharide selected from the group consisting of monosaccharides other than aluloses, disaccharides, sugar alcohols, dietary fibers and oligosaccharides.

For example, it may further include at least one saccharide selected from the group consisting of sugar, glucose, fructose (or crystalline fructose), tagatose, xylose, crude protein, starch syrup, isomaltooligosaccharide and fructooligosaccharide.

As another example of the present invention, there is provided a process for preparing a sesamsuya composition comprising alulose.

The matters relating to the above-mentioned sesame oil composition can be applied to the same manner as the preparation method of the sesame oil composition.

In the method for producing the sea tangle composition of the present invention, the alulose may be added at each step.

For example, the manufacturing method of the present invention may include mixing at least one selected from the group consisting of red pepper paste and soybean paste, alululose and the ingredient, and at least one selected from the group consisting of red pepper paste and soybean paste The saccharides may include aluloses.

In addition, the production method of the present invention may include a step of mixing the ingredient with, for example, red pepper paste and miso containing alulose as a saccharide.

The manufacturing method may further comprise a sterilization and / or packaging step.

The present invention relates to a sweet potato starch composition containing alulose, which has a low viscosity and surface adhesiveness, and is excellent in manufacturing process or ease of use, and has a low degree of curing during storage, which is excellent in storage stability.

The present invention will be described in more detail with reference to the following examples. However, the scope of protection of the present invention is not intended to be limited to the following examples.

Example 1 Manufacture of Alulous-Containing Samjang

1.1 Manufacture of fermented soybean flour

The bases used for the preparation of the sesamsang were prepared by mixing and mixing the ingredients in the table below and storing and fermenting them at a temperature of 30 ° C for 2 weeks. 5 g of the prepared base was added to 95 ml of distilled water, mixed thoroughly with vortex, centrifuged, and the supernatant was analyzed for its physicochemical properties.

ingredient Content (Kg) Seed soybean 5.07 Outbound Miller 1.9 Salt One water 2 sum 10

Moisture content was measured by the atmospheric pressure heating drying method at 105 ℃ with moisture content and crude protein was determined by Kjeldahl quantitative method. The pH of the sample solution was measured with a pH meter, and the L, a, and b values of Hunter's color values were measured using a colorimeter. Salinity was determined by the Mohr method using K ₂ CrO ₄ (potassium chromate) solution as an indicator when measuring Cl - with AgNO 3 standard solution.

Water content (%) 46.04 Crude protein (%) 21.8 pH 5.92 Hunter's color value "L" 9.29 Hunter's color value "a" -0.32 Hunter's color value "b" 5.24 Salinity (mg%) 4.446

1.2 Manufacture of red pepper paste

A fermented soybean fermented product prepared in Example 1.1 was used to prepare a red pepper paste at a mixing ratio shown in the following table. As a saccharide, alululose syrup (alulose 90%, 72bx, Samyang Corp.) or starch syrup was prepared. The ingredients in the table below were mixed and then heat treated at a temperature of 70 캜 and sterilized by stirring until the internal temperature reached 70 캜. Thereafter, the mixture was cooled to 40 캜 or below with cold water or ice, and stored and fermented at 50 캜 for 21 hours to prepare a red pepper paste.

 Kinds Alululose-containing red pepper paste
(weight%) Syrup containing hot syrup
(weight%) Long base 60 60 chili powder 11 11 Alulous Syrup 25 - corn syrup - 25 Sun salt One One spirits 3 3 Total amount 100 100

1.3 Manufacture of sesamsang

The alululose-containing hot pepper paste prepared in Example 1.2 and the hot-water-containing kochujang prepared in Example 1.2 and the ingredients in the table below were blended to prepare a sesame paste. The following components were mixed and then heat-treated at 70 ° C and sterilized by stirring until the internal temperature reached 70 ° C. Then, it was cooled to 40 캜 or below by using cold water or ice, and stored at 50 캜 for 21 days and then fermented to prepare a sesame seed.

Kinds Alululose-containing red pepper paste
(weight%) Syrup containing hot syrup
(weight%) Alululose-containing red pepper paste 30 - Syrup containing hot syrup - 30 garlic 5 5 Purified water 28.6 28.6 Big head 16.34 16.34 Wheat 10.89 10.89 Purified salt 6.2 6.2 spirits 3 3 Sum 100 100

Example  2. Analysis of Physicochemical Characteristics of Samjang

2.1 Moisture, Salinity, Amino Acid Substance and pH Analysis

10 g of each of the samjang prepared in Example 1.2 was stored at 0, 3, 7, 10, 14 and 21 days after storage, 90 ml of distilled water was added thereto, and the mixture was vortexed. The supernatant was collected by centrifugation, Were used for analysis.

Moisture content was measured by the atmospheric pressure drying method at 105 ℃ with water content, and chloride was quantified according to the Mohr method, which is a method of using K2CrO4 (potassium chromate) solution as an indicator when measuring Cl - with AgNO3 standard solution. Amino acid content was measured by Kjeldahl assay and pH was measured by pH meter. The results are shown in the table below.

 Kinds Alulous-containing pomegranate Syrup containing syrup Water content (% by weight) - Day 0 46.12 45.65 Water content (% by weight) - Day 3 46.48 45.75 Water content (% by weight) - 7th day 46.45 44.99 Water content (% by weight) - 10 days 47.01 43.94 Water content (% by weight) - 14 days 46.19 45.78 Water content (% by weight) - Day 21 46.21 44.99 Salinity (mg) -1 Daily 16.06 16.48 Salinity (mg) -3 Day 16.88 16.28 Salinity (mg) -7 days 16.75 16.48 Salinity (mg) -10 days 17.14 17.21 Salinity (mg) -14 days 16.29 16.62 Salinity (mg) -21 days 16.06 16.91 Amino nitrogen (% by weight) - 0 Day 3.00 3.00 Amino nitrogen (% by weight) - Day 3 2.94 2.98 Amino nitrogen (wt.%) - 7th day 2.98 2.86 Amino nitrogen (wt.%) - 10 days 2.92 2.94 Amino nitrogen (wt.%) - 14 days 3 3 Amino nitrogen (% by weight) - Day 21 3.2 3.12 pH-0 Daily 4.81 4.83 pH-3 Day 4.82 4.83 pH-7 Day 4.83 4.76 pH-10 Daily 4.81 4.82 pH-14 Day 4.79 4.82 pH-21 Day 4.76 4.8

As can be seen from the above results, it was confirmed that there was no change in the water content, salinity, amino acid content and pH of the starch syrup due to the replacement of starch syrup with alulose.

2.2 Color value

Separately, 10 g of each of the seeds prepared in Example 1.2 was stored at 0, 3, 7, 10, 14 and 21 days after the storage, and 90 ml of distilled water was added thereto. The mixture was vortexed and centrifuged to obtain supernatant, which was filtered with a dry filter paper The L, a, and b values of the Hunter's coloer were measured using a colorimeter and the results are shown in the table below.

Kinds Alulous-containing pomegranate Syrup containing syrup Chromaticity (L) -0 Day 27.21 28.11 Chromaticity (L) -3 day 27.52 28.56 Chromaticity (L) -7 day 27.83 28.98 Chromaticity (L) -10 day difference 26.34 28.27 Chromaticity (L) -14 days 25.39 25.55 Chromaticity (L) -21 day 23.485 24.875 Chromaticity (a) -0 Day 18.19 18.78 Chromaticity (a) -3 day difference 14.56 15.34 Chromaticity (a) -7 days 9.075 10.2 Chromaticity (a) -10 day difference 6.24 5.42 Chromaticity (a) -14 days 4.055 3.64 Chromaticity (a) -21 day 1.82 1.475 Chromaticity (b) -0 day 31.81 32.51 Chromaticity (b) -3 day 20.56 24.22 Chromaticity (b) -7 days 11.09 11.61 Chromaticity (b) -10 day difference 4.39 5.275 Chromaticity (b) -14 days 3.77 4.69 Chromaticity (b) -21 day 2.175 1.56

2.3 Measurement of viscosity and adhesion

Ten grams of each of the sesame seeds prepared in Example 1.2 was taken 10 days after storage, and 90 ml of distilled water was added thereto. The mixture was vortexed, centrifuged, and the supernatant was taken. The viscosity of the filtered sample was measured with a dry filter paper. Specifically, the sesame sample and the water were diluted in a weight ratio of 1: 1 to a conical tube, mixed well to prevent air bubbles, heat-treated at 30 ° C for 30 minutes, spun at 64 rpm for 1 minute Respectively. As a result, it was confirmed that the alululose-containing sweet potato had a viscosity of 295 cp, and the sweet potato-containing sweet potato had a viscosity of 360 cp.

In addition, the adhesiveness was evaluated in order to confirm whether or not the separation of sesame seeds was easy from the cooking utensils. When the sesame seeds prepared in Example 1.2 were stored at 50 ° C for 48 hours, a texture analyzer (round probe NO. 36) was used to measure the degree of adhesion. As a result, it was confirmed that the sweet potato containing sweet potatoes had 418.83 gs, while the sweet potatoes containing alulose contained 216.19 gs.

As can be seen from the above results, it was expected that the sweet potato starch containing alulose had a low viscosity compared to the sweet potato starch syrup containing starch syrup, and was remarkably low in adhesiveness.

Example 3. Evaluation of Storage Stability

In order to confirm whether the surface of the sesame cake was hardened during storage, the sesame seed prepared in Example 1.3 was stored at 50 ° C for 48 hours under a severe condition, and then the hardness was measured using a texture analyzer (round probe No. 36) Hardness was measured. The measured results are shown in the table below.

Alulous-containing pomegranate Syrup containing syrup Hardness before storage (g) 289 519 Hardness after storage (g) 871 6139

As can be seen from the above results, it was confirmed that the surface of the walnut-containing walnut seedling was hardened by storage, but the hardness of the surface of the walnut wrapped with alululose was not hardened and the storage stability was excellent.

Claims (11)

And at least one selected from the group consisting of soy sauce,
Wherein the ingredient is at least one selected from the group consisting of vegetables, nuts, herbs, algae, cereal proteinaceous food, cooking oil, alcohol and salt. [3] The method of claim 1, wherein the alulose is added to at least one selected from the group consisting of red pepper paste and doenjang,
≪ / RTI > wherein the composition is included in the sesame oil composition by adding alululose to the mixture of kochujang and miso. The composition of claim 1, wherein the composition has a viscosity of 50 to 350 cp as measured at 30 占 폚. 2. The composition of claim 1, wherein the composition has a surface adhesion of 100 to 400 gs as measured by a Texture analyzer. 2. The composition of claim 1, wherein the composition has a hardness of from 100 to 5,000 grams when stored at 50 DEG C for 48 hours. The composition of claim 1, wherein the alulose is in the form of a syrup or powder. 7. The composition of claim 6, wherein the allyl syrup is an allylose-containing mixed sugar syrup comprising alulose and at least one saccharide selected from the group consisting of fructose, glucose and oligosaccharides. 2. The composition of claim 1, wherein the alulose is present in an amount ranging from 1 to 30% by weight based on 100% by weight of the total sesame composition. The composition according to claim 1, wherein the sea tangle composition further comprises at least one saccharide selected from the group consisting of monosaccharides, disaccharides, sugar alcohols, dietary fibers, oligosaccharides and starch hydrolyzates except for aluloses. A mixture of at least one selected from the group consisting of soybean paste, soy sauce,
Wherein the ingredient is at least one selected from the group consisting of vegetables, nuts, herbs, seaweeds, cereal proteinaceous food ingredients, cooking oil, spices and salt. A mixture of at least one selected from the group consisting of red pepper paste,
Wherein at least one selected from the group consisting of the koji paste and doenjang contains alulose as a saccharide,
Wherein the ingredient is at least one selected from the group consisting of vegetables, nuts, herbs, seaweeds, cereal proteinaceous food ingredients, cooking oil, spices and salt.