WO2019045378A1 - Composition de soja fermenté et son procédé de production - Google Patents

Composition de soja fermenté et son procédé de production Download PDF

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Publication number
WO2019045378A1
WO2019045378A1 PCT/KR2018/009824 KR2018009824W WO2019045378A1 WO 2019045378 A1 WO2019045378 A1 WO 2019045378A1 KR 2018009824 W KR2018009824 W KR 2018009824W WO 2019045378 A1 WO2019045378 A1 WO 2019045378A1
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Prior art keywords
composition
group
cereal
salt
red pepper
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PCT/KR2018/009824
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English (en)
Korean (ko)
Inventor
김민정
기민지
김봉찬
김용인
백경환
전세희
한정숙
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주식회사 삼양사
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Priority claimed from KR1020170111428A external-priority patent/KR102065156B1/ko
Priority claimed from KR1020170111429A external-priority patent/KR102056335B1/ko
Application filed by 주식회사 삼양사 filed Critical 주식회사 삼양사
Publication of WO2019045378A1 publication Critical patent/WO2019045378A1/fr

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    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms

Definitions

  • Soybean paste composition and method for producing the same are Soybean paste composition and method for producing the same
  • the pasta composition according to the present invention has a low viscosity and is excellent in convenience of use and has a high storage stability, so that it can be usefully applied to commercial products.
  • the pasta composition can specifically include red pepper paste and sesame paste.
  • Kochujang is a fermented food unique to Korea that is widely used with soy sauce and miso.
  • 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.
  • These pastes have been used in the past by domestic direct manufacturing and self-supply. Recently, however, due to complicated manufacturing processes and changes in family type, there has been a growing reliance on commercialized products.
  • Commercially available soy sauces 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.
  • conventionally used pasta has not only a permanent viscosity but also sticky physical properties, so that it has high adhesiveness. Therefore, when a cooking tool or the like is used, a large amount of the sesame seeds is left in the tool, which is not easy to use.
  • Alloulose which is used as a sweetener replacing conventionally used saccharides, is an epimer of carbon number 3 of fructose and has a sweetness equivalent to 70% of fructose. It is a functional sugar that inhibits. Therefore, the interest of Allo Ross as a sweetener is increasing.
  • the present invention relates to an intestinal composition containing allose, for example, a kochujang composition or a sesame composition, and a method for preparing the same, and it is an object of the present invention to provide an intestinal composition which is capable of reducing sugars by using allose as a saccharide, It is possible to provide a superior composition and a manufacturing method thereof.
  • the present invention provides an intestinal composition comprising an allotrose, for example, a red pepper powder composition or a sesame oil composition.
  • the intestinal composition comprising allose according to the present invention may have a viscosity of 50 to 350 cp measured at 30 ° C.
  • An example of the present invention provides a kochujang composition comprising an allylose.
  • the kochujang composition may be one comprising at least one selected from the group consisting of cereals and legumes, red pepper powder, salt, and allergy.
  • a further aspect of the present invention provides a sea tangle composition comprising alum rosin.
  • the above sea tangle composition may contain at least one selected from the group consisting of red pepper paste and soybean paste, and allylose as a raw material.
  • the alum may be included in the koji paste and / or the doenjang, or may be included in the koji paste and the doenjang mixture as additional saccharides.
  • 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, seaweeds, cereal proteinaceous foodstuffs, edible oil spirits and salt.
  • 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.
  • the herbals include ginseng, red ginseng And green tea, but may be included in a limited amount as long as it is known as a plant used as a medicine.
  • the seaweed may include, but is not limited to, at least one species selected from the group consisting of seaweed, papaya, kelp, kim and lot.
  • 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 cereals or legumes used in the present invention may be used as such by drying and grinding, or in the form of cereal fermented products or fermented soybean products.
  • the cereal fermented product or the fermented product of the legumes means a grain or coagulum or koji which is cultured by adding koji to the seeds of the grains or the leguminous seeds. For example, after the koji or koji is immersed or sowed, It may be fermented by putting the ginseng.
  • the koji of the present invention is not limited as long as it is usually used in the manufacture of kochujang, but it may include one or more selected from the group consisting of Aspergillus lupus and Monascus lupus.
  • Aspergillus lupus Monascus lupus.
  • asphyxiosis louse aspergillus louse, aspergillus niger, aspergillus usami, aspergillus niger mute.
  • the red pepper powder contained in the hot pepper composition of the present invention is a dried ground red powder, which imparts a red color and a pungent taste to the composition.
  • the red pepper powder may be contained in an amount of 5 to 20% by weight, preferably 5 to 15% by weight based on 100% by weight of the whole composition.
  • the cereal grains or legumes of the present invention can be added in the form of a long base which is fermented for 1 to 3 weeks at a temperature of 25 to 35 DEG C. in which the fermented cereal or soybean fermented product is commonly mixed with salt and water.
  • the cereal grains can be, for example, rice, wheat, sesame, sorghum, arm, corn, ≪ / RTI > barley, and the like.
  • the legumes may be at least one selected from the group consisting of, for example, Seorita, Seomotei, Daehee, Cheongtae, Daejeon, Fence bean, Kidney bean, Spotted kidney bean,
  • the salt may be at least one selected from the group consisting of mannitol, salt, salt, salt, salt, salt and phosphate.
  • the salt used in the kochujang composition according to the present invention may be included in the manufacture of a long base or may be added in the preparation of a kochujang composition.
  • the salt may be contained in an amount of 3 to 10 parts by weight, preferably 5 to 10 parts by weight based on 100 parts by weight of the whole composition.
  • the kochujang 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.
  • the salt used in the sesame oil composition according to the present invention may be included in the preparation of hot pepper paste and / or doenjang, or may be added when preparing the sesame oil composition.
  • the salt may be contained in an amount of 3 to 20 wt%, preferably 5 to 20 wt%, based on 100 wt% of the total composition.
  • 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.
  • soybean paste used in the sesame oil composition of the present invention is contained in soybean paste or kochujang, it is not limited to the production method or ingredients as long as it is a soybean paste containing soy sauce or soybean paste.
  • it may be produced by fermentation including cereals or legumes and alfalfa, and the cereals or legumes may be used as such by drying and pulverization, or may be added in the form of cereal fermented product or fermented product of legumes.
  • the Allo Ross which is included in the seasonal composition of the present invention may be prepared in the manufacture of kochujang or doenjang, or may be prepared by adding allylose as a saccharide to a mixture of kochujang and doenjang, and may be added in the form of syrup or powder .
  • the recycled fermented product or the fermented product of the legumes means a grain or a coagulum or a koji which is cultured by adding a koji powder to a grains or a sugar beet.
  • a koji powder for example, when the koji or koji is immersed or sowed, It may be fermented by putting the ginseng.
  • the cereal grains or legumes may be added in the form of a long base fermented for 1 to 3 weeks at a temperature of 25 to 35 ° C in the fermented cereal grains or fermented soybean flour mixed with salt and water.
  • the above-mentioned allergy can be chemically synthesized, or can be carried out by a biological method using an enzyme of a rosso epimerase, preferably by a biological method, for example, a microorganism or an enzyme reaction.
  • the above-mentioned allergy may be obtained or obtained from a common source, and the common sugar may be selected from the group consisting of an alleles 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 allelose comprising at least one member selected from the group consisting of an extract of a fructose-
  • the herb of the present invention for example, the aloe roots contained in the kochujang composition or the sesame composition, may be in the form of syrup or powder.
  • the above-mentioned allose syrup may be a solution prepared with various concentrations of allylose.
  • the solid alumina in the above-mentioned Los Syrup may be contained in an amount of 10 to 100% by weight, preferably 70 to 99.99% by weight, more preferably 90 to 99.99% by weight, based on 100% % ≪ / RTI > by weight.
  • the solid content of the alumina powder includes 90 to 99.99% by weight, more preferably 95 to 99.99% by weight of the total composition powder, such as 90% Can be used.
  • the above-mentioned allergy syrup may be obtained from the above-mentioned allergy alone or from the common sugar, through the stagnation and concentration process.
  • the allylose syrup which has undergone the separation and purification process may have a conductivity of 1 to 50 U S / cm and may be a liquid allrose syrup having a colorless or light yellow sweetness.
  • the Allo-Ross may be an Allo-Ross alone or in addition to any other saccharide, and examples thereof may contain from 1 to 99.9% by weight of Allo-Ross based on 100% by weight of the total solids content , And further may include at least one selected from the group consisting of fructose and glucose.
  • the aldolose common sugar comprises fructose and / or glucose
  • the common sugar may comprise from 1 to 90% by weight of fructose and / or from 1 to 50% by weight of glucose have.
  • allylose-containing flour sugar examples include 5 to 95 parts by weight of allylose, 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 total solid content per flour And oligosaccharide may not be included.
  • the above-mentioned allose, fructose and glucose are preferably both D-isomer.
  • the alum rosin contained in the soy sauce composition of the present invention may contain 1 to 30% by weight, 5 to 30% by weight, 15 to 30% by weight %, 20 to 30 wt%, 1 to 25 wt%, 5 to 25 wt%, 15 to 25 wt%, 1 to 20 wt%, 5 to 20 wt%, 15 to 20 wt% Lt; / RTI >
  • the composition of the present invention is low in viscosity including allylose, so that when it is used as a cooking tool, it is easy to handle not only cooking or use but also manufacturing process.
  • the koji puddle composition of the present invention may have a viscosity of 50 to 280 cp, preferably 100 to 250 cp, more preferably 130 to 200 cp, measured at 30 ° C.
  • 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.
  • the composition 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.
  • the kochujang composition of the present invention may have a kochujang adhesion of 100 to 1,000 gs, preferably 300 to 600 gs, as measured by a texture analyzer (round probe No. 36).
  • the sweet potato composition of the present invention may have a sesamoly adhesion degree 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 have.
  • the composition of the present invention minimizes the problem of hardening of the surface of the soy sauce including allylose as a saccharide.
  • the composition of the present invention may have a hardness of 100 to 1,000 g, preferably 200 to 500 g, more preferably 300 to 400 g when stored at 50 ° C for 48 hours.
  • Paste compositions of the present invention to 48 hours storage when the hardness is 100 to 5, 000g, preferably from 50 ° C from 300 to 4, 000g, more preferably from 700 To 1,000 g.
  • the intestinal composition of the present invention for example, a Kochujang composition or a sea tangle composition, has a pH of about 3.0 to 6.0. Preferably from pH 3.0 to 5.0.
  • the intestinal composition of the present invention may further comprise at least one saccharide selected from the group consisting of monosaccharides other than allyose, disaccharides, sugar alcohols, dietary fibers and oligosaccharides.
  • the composition may further comprise a starch hydrolyzate, for example maltodextrin.
  • 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.
  • 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.
  • the kochujang composition of the present invention may further comprise a meal, a vinegar, an edible pigment or a flavoring.
  • a process for producing a kochujang composition comprising allylose. The matters relating to the above-mentioned kochujang composition can be similarly applied to the manufacturing method of the kochujang composition.
  • the method for preparing a kochujang composition according to the present invention may include mixing at least one selected from the group consisting of cereals and legumes with red pepper powder, salt and allose.
  • the alolose may be added at each step.
  • the method may include preparing the intestinal base by commonly mixing the cereal grains and / or legumes with salt and water; Mixing the long-bass, red pepper powder, salt and alum; And fermenting the scum.
  • the method of manufacturing the kochujang composition comprises the steps of preparing a long-term base by mixing the grains and / or legumes with salt and water; Mixing the long base, red pepper powder, and salt; Fermenting said mixture; And allowing the fermented product to flood with an allotrose.
  • the process for preparing the kochujang composition includes a step of pre-treating / drying and pulverizing cereal grains and / or legumes; Or a step of immersing or sowing cereal grains and / or legumes to increase the nutrient content, followed by fermenting the fermented nutrients.
  • sesame oil composition in another example of the present invention, And a manufacturing method thereof.
  • 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.
  • the allose may be added at each step.
  • the process for preparing a sea tangle composition according to the present invention may comprise the step of mixing at least one selected from the group consisting of red pepper paste and soybean paste, and the allylose and the sub ingredient, One or more of them may contain allylose as a saccharide.
  • the method for preparing a sesame oil composition according to the present invention may include, for example, mixing the koji paste and soybean paste containing allylose as the saccharide and the sub ingredient.
  • the method of manufacturing the Kochujang composition or the sesame oil composition may further include a sterilization and packaging step.
  • the present invention relates to a long-range composition containing allolose, which has low viscosity and surface adhesiveness, and thus is excellent in manufacturing process or ease of use, and is low in degree of curing during storage, and thus is excellent in storage stability. In addition, it provides ease of use for convenient production of low-viscosity foods (sauces, soup bowls, etc.) using soy sauce.
  • the bases used for the manufacture of kochujang were prepared by homogenizing the ingredients in the table below, homogenizing them, pouring the ethanol for food additives, sealing them, storing them at 30 ° C for 2 weeks and first fermenting them .
  • 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.
  • Total 10 moisture content was measured by the atmospheric pressure heating drying method at 105 ° C with moisture content, and crude protein was determined using Kjeldahl quantitative method.
  • the pH of the sample solution was measured with a pH meter and the color values were measured by Hunter 's color values L, a and b using a colorimeter.
  • the salinity was determined by the Mohr method using K 2 CrO 4 (potassium permanganate) solution as an indicator when quantifying Cl- with AgNO 3 standard solution.
  • compositions shown in the table below were mixed, they were heat-treated at a temperature of 7 C and sterilized by stirring until the internal temperature reached 70 ° C. Then, the product was cooled to 40 ° C or lower using cold water or ice, and fermented at 50 ° C for 21 days to prepare a red pepper paste.
  • Example 1.2 10 g of each of the kochujang prepared in Example 1.2 was kept 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 heating drying method at 105 ° C in the water content group, and the salinity was measured by the Mohr method, in which K 2 CrO 4 (potassium chromate) solution was used as an indicator when measuring Cl- with AgNO 3 standard solution. Respectively. Amino acid content was measured by Kjeldahl assay and pH was measured by pH meter. The results are shown in the table below.
  • Example 1.2 10 g of each of the kochujang prepared in Example 1.2 was stored at 0, 3, 7, 10, 14 and 21 days after the storage, 90 ml of distilled water was added thereto, and the mixture was vortexed. The supernatant was collected by centrifugation, 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.
  • Example 1.2 10 g of each of the kochujang prepared in Example 1.2 was stored at 0, 3, 7, 10, 14 and 21 days after the storage, 90 ml of distilled water was added thereto, and the mixture was vortexed. The resulting mixture was centrifuged to remove the supernatant, Was measured. Specifically, the above koji sauce and water were diluted with an increasing ratio of 1: 1 and then mixed well to prevent air bubbles. The mixture was heat-treated at 30 ° C for 30 minutes, spindled at 64 rpm for 1 minute While rotating.
  • the adhesiveness was evaluated in order to confirm whether or not it was easily separated from the cooking tools when using the kochujang.
  • the kochujang prepared in Example 1.2 was stored at 50 ° C for 48 hours, and then the texture analyzer (round probe N0.36) Were used to measure the degree of adhesion. The results of the measured viscosities are shown in Table 6 below, and the adhesion results are shown in Table 7.
  • the kochujang prepared in Example 1.2 was stored at 50 ° C for 48 hours under a severe condition, and hardness, that is, hardness was measured using a texture analyzer. The measured results are shown in the table below.
  • the bases used for the preparation of the sesamsang were prepared by storing and fermenting at 30 ° C for 2 weeks. 5 g of the prepared base was added to distilled water (95 ml), vortexed well, centrifuged, and the supernatant was analyzed for its physicochemical properties. [Table 9]
  • Moisture content was measured by the atmospheric pressure heat drying method at 105 ° C as moisture content, and crude protein was determined using Kjeldahl quantitative method.
  • the pH of the sample solution was measured with a pH meter and the color values were measured by Hunter 's color values L, a and b using a colorimeter.
  • Salinity was determined by the Mohr method using K 2 CrO 4 (potassium chromate) solution as an indicator when quantifying Cl- with AgN03 standard solution.
  • a red pepper paste was prepared at the blending ratio shown in the following table.
  • Kochujang was prepared using allylose syrup (Allo Ross 9, 72bx, Samyang Corp.) or starch syrup as a saccharide.
  • the combined common table the composition below the temperature inside the heat treatment at a temperature of 70 ° C and sterilized by stirring until 70 ° C. After that, it was cooled to 40 ° C or below using cold water or ice, and stored and fermented at 50 ° C for 21 hours to prepare a red pepper paste.
  • Type ⁇ V-rosin-containing hot pepper paste (Weight 3 ⁇ 4) (% by weight) Long base 60 60
  • Allosol-containing kochujang prepared in Example 4.2 and the hot-water-containing kochujang prepared in Example 4.2 and ingredients shown in the table below were blended to prepare a sesame paste.
  • the combined common the following ingredients, the internal temperature by heating at 70 ° C and sterilized by stirring until 70 ° C. Thereafter, it was cooled to 40 ° C or below using cold water or ice, kept at 50 ° C for 21 days, and then fermented to prepare a sesame paste.
  • Moisture content was measured by the atmospheric pressure heating drying method at 105 ° C in the water content group, and the salinity was measured by the Mohr method, in which K 2 CrO 4 (potassium chromate) solution was used as an indicator when measuring Cl- with AgNO 3 standard solution. Respectively. Amino acid level was measured by Kjeldahl assay and pH was measured by pH meter. The results are shown in the table below.
  • Example 4.3 Ten grams of each of the sesame seeds prepared in Example 4.3 was taken 10 days after the storage, 90 ml of distilled water was added thereto, and the mixture was vortexed. The supernatant was centrifuged, and the viscosity of the filtered sample was measured using a dry filter paper. Specifically, the sesame sample and the water were diluted in a conical tube at a weight ratio of 1: 1, mixed well to prevent air bubbles, and then heat-treated at 30 ° C for 30 minutes and spindled at 64 rpm for 1 minute . As a result, it was confirmed that the viscosity of the alum rosin-containing sweet potato was 295 cp and that of the sweet potato containing sweet potato had a viscosity of 360 cp.
  • the adhesiveness was evaluated in order to confirm whether or not it was easily separated from the cooking utensil during the use of Samjang.
  • the samjang prepared in Example 4.3 was stored at 50 ° C for 48 hours, and then 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, whereas the sweet potato containing sweet potatoes had 216.
  • the saxamma prepared in Example 4.3 was stored at 50 ° C for 48 hours under severe conditions, and then the hardness and the hardness were measured using a texture analyzer (round probe NO.36) That is, the rigidity was measured. The measured results are shown in the table below.
  • the surface of the walnut-containing waxy seeds was hardened by storage, but the waxy seeds containing the egg yolk It was confirmed that the hardness of the surface was hardened and the storage stability was excellent.

Abstract

La présente invention concerne une composition de soja fermenté, telle qu'une composition de soja à pâte de piment fort ou assaisonnée, qui est très facile à utiliser en raison d'une faible viscosité, et est avantageuse pour la fabrication et la distribution en raison d'une stabilité de stockage élevée.
PCT/KR2018/009824 2017-08-31 2018-08-24 Composition de soja fermenté et son procédé de production WO2019045378A1 (fr)

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KR1020170111428A KR102065156B1 (ko) 2017-08-31 2017-08-31 고추장 조성물 및 이의 제조방법
KR10-2017-0111429 2017-08-31
KR1020170111429A KR102056335B1 (ko) 2017-08-31 2017-08-31 쌈장 조성물 및 이의 제조방법
KR10-2017-0111428 2017-08-31

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