US20180055076A1 - Manufacturing Method for Powdered Fermented Paste - Google Patents

Manufacturing Method for Powdered Fermented Paste Download PDF

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Publication number
US20180055076A1
US20180055076A1 US15/406,086 US201715406086A US2018055076A1 US 20180055076 A1 US20180055076 A1 US 20180055076A1 US 201715406086 A US201715406086 A US 201715406086A US 2018055076 A1 US2018055076 A1 US 2018055076A1
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Prior art keywords
paste
drying
fermented
fermented paste
freeze
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Abandoned
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US15/406,086
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English (en)
Inventor
Chi Kwang Song
Dong Min Moon
Hye Won Shin
Byoung Seok MOON
Dae Ik Kang
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CJ CheilJedang Corp
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CJ CheilJedang Corp
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Priority claimed from KR1020160133632A external-priority patent/KR101927816B1/ko
Application filed by CJ CheilJedang Corp filed Critical CJ CheilJedang Corp
Assigned to CJ CHEILJEDANG CORPORATION reassignment CJ CHEILJEDANG CORPORATION ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: KANG, DAE IK, MOON, BYOUNG SEOK, MOON, DONG MIN, SHIN, HYE WON, SONG, CHI KWANG
Publication of US20180055076A1 publication Critical patent/US20180055076A1/en
Priority to US17/162,742 priority Critical patent/US11849744B2/en
Abandoned legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/40—Fermented products; Products treated with microorganisms or enzymes
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
    • B02C21/00—Disintegrating plant with or without drying of the material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/44—Freeze-drying
    • 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

Definitions

  • the present disclosure relates to a method for manufacturing a powdered fermented paste.
  • a synthetic preservative such as sorbic acid may be used, but it is contradictory to current wellbeing or health trends.
  • transportation or sale of these fermented pastes in a refrigerated state leads to an increase in distribution costs and a decrease in price competitiveness.
  • the present disclosure provides a method for manufacturing a powdered fermented paste, comprising the steps of: (1) pretreating a fermented paste; (2) freezing the pretreated fermented paste; (3) freeze-drying the frozen fermented paste; (4) grinding the freeze-dried fermented paste; and (5) heat-drying the powdered fermented paste.
  • FIG. 1 is a flowchart showing a method for manufacturing a powdered fermented paste according to the present disclosure.
  • FIG. 2 is a flowchart specifically illustrating a method for manufacturing a powdered fermented paste according to the present disclosure.
  • FIG. 4A is a photograph of hot pepper paste powder and FIG. 4B is a photograph of soybean paste powder, prepared by the steps of method 2 in Experimental Example 1 of the present disclosure.
  • FIG. 5A is a photograph of hot pepper paste powder and FIG. 5B is a photograph of soybean paste powder, prepared without punching in Experimental Example 2 of the present disclosure.
  • FIG. 6 is photographs that compare the appearances of hot pepper paste and soybean paste powders prepared using different drying methods.
  • FIG. 7 is photographs that compare the solubility of hot pepper paste and soybean paste powders prepared using different drying methods.
  • One aspect of the present disclosure is directed to a method for manufacturing a powdered fermented paste, comprising the steps of: (1) pretreating a fermented paste; (2) freezing the pretreated fermented paste; (3) freeze-drying the frozen fermented paste; (4) grinding the freeze-dried fermented paste; and (5) heat-drying the powdered fermented paste.
  • Step (1) of the method according to the present disclosure is a step of pretreating a sauce in order to manufacture a powdered fermented paste.
  • the sauce in step (1) may be a known traditional fermented food.
  • the fermented paste may be one selected from among hot pepper paste (“Gochujang” in Korean), soybean paste (“Doenjang” in Korean) or seasoned soybean paste (“Ssamjang” in Korean), but is not limited thereto.
  • hot pepper paste, soybean paste or seasoned soybean paste may have a water content of 40-65 wt %, more specifically 43-60 wt %.
  • Step (1) may comprise any step of treating the fermented paste in order to prepare a powdered fermented paste.
  • step (1) may comprise a step of sterilizing the fermented paste.
  • Fermented paste products have a total bacterial count of about 10 7 -10 9 CFU/g, comprise various fermentation organism, including bacteria, yeasts, lactic acid bacteria and fungi, and have various enzyme activities, including protease, amylase and lipase activities.
  • the step of sterilizing the fermented paste is performed in order to prevent this deterioration.
  • the sterilizing step may be performed using a known sterilization method.
  • the sterilizing step may be performed by a method utilizing one or more sterilizers selected from among a multi-tube sterilizer, a steam pot sterilizer, a high-temperature high-pressure sterilizer, a sterilization tank and a tubular sterilizer, but is not limited thereto.
  • the fermented paste may be sterilized with the above-described sterilizer at a temperature of 60 to 100° C. for 20-60 minutes to kill fungi, yeast, E. coli, food poisoning bacteria, etc., or may be sterilized with a high-temperature high-pressure sterilizer or a tubular sterilizer at a temperature of 110 to 150° C. for 10 seconds to 30 minutes to kill thermal resistant bacteria.
  • step (1) may further comprise, after the sterilizing step, a step of spreading the pretreated fermented paste.
  • the spreading step is a step in which the fermented paste is placed and spread thinly in a container in order to shorten the processing time of subsequent steps.
  • the container in which the fermented paste is spread may be a known container.
  • the fermented paste may be spread in a tray or a mold consisting of a plurality of blocks. More specifically, the tray may have a size of 1500 mm ⁇ 1200 mm ⁇ 50 mm, and the block may have a size of 50 mm ⁇ 50 mm ⁇ 20 mm, but is not limited thereto.
  • step (2) is a step of freezing the pretreated fermented paste.
  • Step (2) is a step of freezing water contained in the fermented paste to form a solid, and may be performed using a known freezer. Specifically, step (2) may be performed by freezing the fermented paste in a freeze storage chamber. More specifically, step (2) may be performed in a freezing chamber at a temperature between ⁇ 30° C. and ⁇ 50° C. for 2-16 hours, specifically 3-15 hours, more specifically 5-13 hours, but is not limited thereto.
  • the freezing step makes it possible to reduce the time required for freezing during freeze-drying, increase the stability of the sauce product by storing the fermented paste in a frozen state before product production, and quickly meet the demand for the fermented paste product.
  • the method of the present disclosure may further comprise, before step (2), a step of punching the fermented paste.
  • the punching step is a step of forming fine holes in the sauce, and may be performed using a known punching machine or a mold that can exhibit the same effect as punching, but is not limited thereto.
  • a pre-freezing step as described below is performed to impart a shape-retaining property to the fermented paste, the fermented paste may be easily punched in the punching step without an additional device even when a punching frame is removed.
  • the method of the present disclosure may further comprise, before the punching step, a step of pre-freezing the fermented paste.
  • the pre-freezing step is a step of freezing a portion of water contained in the fermented paste to form a solid, and may serve to impart a shape-retaining property to the pretreated sauce which may have no shape-retaining property.
  • shape-retaining property means that holes formed by punching of the pre-frozen sauce are retained after punching.
  • the pre-freezing step may be performed using a known freezer. Specifically, the pre-freezing may be performed in a freezing chamber at a temperature between ⁇ 30° C. and ⁇ 50° C. for 1-12 hours.
  • step (3) is a step of freeze-drying the frozen fermented paste.
  • Step (3) is a step in which a portion of water in the fermented paste is removed by reducing the pressure at the freezing temperature or increasing the temperature at a constant pressure to sublimate the frozen ice.
  • Step (3) may be performed using a known freeze-dryer.
  • the sauce may be freeze-dried at a vacuum level of 0.01-0.5 Torr and at a temperature between ⁇ 20° C. and 80° C., and may be freeze-dried while the temperature is controlled in a stepwise manner.
  • the fermented paste may be freeze-dried while the temperature is controlled in 4-5 steps.
  • the efficiency of drying may be increased.
  • the freeze-drying may be performed for 9-17 hours until the water content of the sauce reaches 10-20 wt %, so that the sauce can be ground in step (4) (grinding step) to be described below.
  • step (4) is a step of grinding the freeze-dried fermented paste.
  • Step (4) is a step of finely grinding the freeze-dried fermented paste, and may be performed using a known grinder.
  • the freeze-dried fermented paste may be ground using a cutting mill, a disc mill, a pin mill or a blade mill, but is not limited thereto.
  • the freeze-dried fermented paste may be ground to a size of 30-80 mesh. If the freeze-dried sauce is ground to have a size of less than 30 mesh, the time required for a granulating step to be described later will increase, resulting in a decrease in the economic efficiency of the overall process.
  • freeze-dried fermented paste is ground to a size of more than 80 mesh, the economic efficiency of the process can be reduced due to an increase of the grinding time, and quality deterioration such as browning can be caused by heat generated during grinding, and caking can be caused by an increase of the contact area between particles and by oxidation.
  • step (5) of heat-drying the ground fermented paste is a step of removing water from the ground fermented paste by heat.
  • Step (5) may be performed using a known dryer.
  • step (5) may be performed using a hot-air dryer or a fluidized-bed dryer, but is not limited thereto.
  • the heat drying may be performed at a temperature of 40 to 100° C., specifically 50 to 90° C., for 30 minutes to 6 hours, specifically 1 to 5 hours, until the water content of the sauce reaches 8% or less.
  • Step (5) of heat-drying may comprise a step of granulating the ground fermented paste while drying the sauce.
  • the granulating step may be performed simultaneously with or after heat drying.
  • the binder that is used in the granulating step may be one or more selected from among water, starch, soy sauce, fish sauce, sugar, alcohol, gum, oil, and vinegar, which have the effect of forming granules, but is not limited thereto.
  • the oil may be known oil, specifically, soybean oil, olive oil or grape seed oil, but is not limited thereto.
  • the granulating step may be performed until the size of the powder reaches 10-60 mesh. If the ground fermented paste is granulated to a size of less than 10 mesh, the economic efficiency of the process will decrease, and if the ground fermented paste is granulated to a size of more than 60 mesh, caking and browning may occur due to water contained in the granulated powder.
  • Each of hot pepper paste, soybean paste and seasoned soybean paste was mixed in a steam pot sterilizer or a ribbon mixer to prepare sauce samples.
  • a sample required to be sterilized against fungi, yeast, E. coli and food poisoning bacteria was sterilized in a mash kettle at 80° C. for 30 minutes, and a sample required to be sterilized against thermal resistant bacteria was sterilized in an autoclave at 120° C. for 30 seconds, thereby preparing hot pepper paste, soybean and seasoned soybean paste samples from which microorganisms were efficiently removed.
  • Each of the sterilized hot pepper paste, soybean paste and seasoned soybean paste samples was placed and spread thinly in a tray (1500 mm ⁇ 1200 mm ⁇ 50 mm) or in a plastic mold container consisting of a plurality of blocks (50 mm ⁇ 50 mm ⁇ 20 mm).
  • Each of the sauce samples was pre-frozen in a freezing chamber at ⁇ 35° C. for 3 hour or in a freezing chamber at ⁇ 40° C. for 2 hours and 30 minutes to thereby solidify the irregular fermented paste samples. Then, using a punching device having pins (2 mm thick and 20 mm long) arranged at intervals of 8 mm, or using a tray or a frame having pins (3 mm thick and 30 mm long) arranged at intervals of 10 mm, holes were formed in the solidified fermented paste samples. Then, the fermented paste samples having holes formed therein were frozen in a freeze storage chamber at ⁇ 40° C. for 9 hours.
  • the frozen fermented paste samples were placed in a freeze-dryer having a vacuum level of 0.3 Torr, and were freeze-dried at a shelf temperature between ⁇ 20° C. and 80° C. while controlling the temperature in a stepwise manner.
  • the freeze-drying was performed for 12 hours until the fermented paste samples reached a water content of 15 wt %, so that the sauce samples could be ground.
  • freeze-dried fermented paste samples were ground to a size of 30-80 mesh by means of a pin mill or a blade mill.
  • the ground fermented paste samples were dried in a hot-air dryer at 75° C. for 2 hours while they were granulated to a size of 10-60 mesh by spraying with at least one binder selected from among water, starch, soy sauce, fish sauce, sugar, alcohol, gum, oil and vinegar, thereby manufacturing powdered sauces.
  • powders of each of hot pepper, soybean paste and seasoned soybean paste were prepared using the following three different methods which are based on the method of Preparation Example 1 and which use different drying techniques:
  • Method 1 sterilizing step ⁇ pre-freezing step ⁇ punching step ⁇ freezing step ⁇ freeze-drying step ⁇ grinding step ⁇ hot-air drying step.
  • Method 2 sterilizing step ⁇ pre-freezing step ⁇ punching step ⁇ freezing step ⁇ freeze-drying step ⁇ grinding step.
  • Method 3 sterilizing step ⁇ pre-freezing step ⁇ punching step ⁇ hot-air drying step ⁇ grinding step.
  • the drying step was performed until the water content of the sauce reached to 8% or less.
  • the drying conditions used in each method are shown in Table 1 below, and the results of measurement of the total drying time and the water content, lightness value, taste quality and solubility of the prepared powdered fermented pastes are shown in Table 1.
  • the powdered fermented paste prepared by method 1 was similar in terms of lightness value, taste quality and solubility to the powdered fermented paste prepared by method 2 (see FIGS. 4A and 4B ), but the drying time in method 1 was about 14 hours shorter than that in method 2. In addition, it could be seen that method 1 showed shorter drying time (about 56 hours shorter) and better lightness value, taste quality and solubility than method 3.
  • powders of each of hot pepper paste, soybean paste and seasoned soybean paste were prepared according to the method of Preparation Example 1 under the pre-freezing and punching conditions shown in Table 2 below.
  • the water content, lightness value and solubility of the prepared powdered fermented pastes were measured, and the results of the measurement are shown in Table 2 below.
  • the non-punched sauce was not sufficiently dried, and for this reason, as shown in FIG. 5A and FIG. 5B , large particles were formed from the non-punched sauce during grinding.
  • the powdered fermented paste obtained through freeze-drying after punching had a lower water content and better lightness and solubility than the powdered fermented paste obtained through freeze-drying without punching.
  • powders of each of hot pepper paste, soybean paste and seasoned soybean paste were prepared in the same manner as described in Preparation Example 1, in which the powders were prepared to have a particle size of 10-60 mesh by performing hot-air drying and binder spray under the conditions shown in Tables 3 to 5 below.
  • the binder used was water, starch, soy sauce, fish sauce, sugar, alcohol, gum, oil or vinegar, which has the effect of binding granules and imparts a umami taste and savor.
  • the final water contents of the prepared powdered fermented pastes are shown in Tables 3 to 5.
  • the powdered fermented pastes prepared using the heat drying and granulating step showed a low final water content of 3-8% due to a decrease in the area of contact between the powders, and thus was not substantially caked.
  • the conventional drying methods used include spray drying, vacuum drying and drum drying methods.
  • the spray drying method a known spray dryer was used, and the inlet and outlet temperatures of the spray dryer were set at 190° C. and 90° C., respectively, thereby preparing hot pepper paste and soybean paste samples.
  • the spray drying method is applied, a dried material is attached to the wall surface of the spray dryer to reduce the recovery rate of the dried material, indicating that drying is difficult. For this reason, dextrin was added to hot pepper paste or soybean paste in an amount of 10-15 wt % in the preparation of samples.
  • the powdered fermented paste prepared by the spray drying method showed a low level of taste quality preference due to a burnt taste and a low color preference due to a dark color.
  • the powdered fermented paste prepared by the vacuum drying method also showed a low level of taste quality preference due to a weak taste and a low color preference due to a dark color.
  • the powdered fermented paste prepared by the drum drying method had savor, but showed a low level of taste quality preference due to a weak umami taste, compared to the powdered fermented paste prepared by the combination of two drying methods.
  • the powdered fermented paste prepared using the combination of freeze-drying and heat-drying according to the present disclosure had savor and umami taste, and thus showed a high taste quality preference.
  • it was prepared by drying at a temperature lower than those in the other drying methods it showed less thermal denaturation and browning, and thus showed a high color preference.
  • the powdered fermented paste prepared by the combination of two drying methods showed higher solubility than those of the powders prepared by the other drying methods, and thus had better overall quality.
  • a high-quality powdered fermented paste product can be manufactured efficiently within a short time by increasing the efficiency of drying through the use of a combination of freeze-drying and heat-drying without having to add an additive during mixing.
  • the dried sauce in a state in which the efficiency of drying is rapidly reduced after a certain time of freezing drying, the dried sauce is ground, and then subjected to hot-air drying or fluidized-bed drying to remove even water adsorbed onto single-molecular layers, whereby the water content of the powdered fermented paste can be effectively reduced.
  • the final water content of the powdered fermented paste according to the present disclosure is as low as about 3-8%, it is possible to prevent the taste and odor of the powdered fermented paste from being changed by caking and oxidation of the sauce particles during distribution.
  • the powdered fermented paste product prepared using the drying method according to the present disclosure is prevented from caking during distribution or over a certain period of time even after opening of the product package.
  • a high-quality powdered fermented paste showing high stability during distribution can be economically produced.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
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  • Soy Sauces And Products Related Thereto (AREA)
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Publication number Priority date Publication date Assignee Title
US11849744B2 (en) 2016-08-31 2023-12-26 Cj Cheiljedang Corporation Manufacturing method for powdered fermented paste

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