동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)
- 제14권5호
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- Pages.495-500
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- 2004
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
청국장 타블렛의 제조와 품질 특성
Preparation and Quality Characteristics of Tablet using Cheonggukjang Powder
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윤광섭
(대구카톨릭대학교 식품산업학부)
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Youn Kwang-Sup
(Dept. of Food Science and Technology, Catholic University of Daegu)
- 발행 : 2004.10.01
초록
This study was carried out to develop a new product using Cheonggukjang (fermented soybean product) and sub-ingredients(lactic acid bacillus powder, chlorella, lactose, green tea). Fresh Cheonggukjang was dried by a infrared drying(50℃, 36hr) and powdered by a roll mill. The powder was mixed with sub-ingredients and then moulded as tablet type by a press moulder. The pH of tablet was low with the addition of lactobacillus and total sugar content was high with the addition of lactose. Disintegration, absorption capacity and textural properties of tablet were not affected by the addition of any sub-ingredient. Color of non-added tablet was yellow to red, but changed to green when chlorella was added. Sensory properties(color, taste, flavor, chewiness, hardness, acceptability) were not affected by the addition of sub-ingredients. The results indicate that functional healthy tablet could be made from Cheonggukjang powder and various sub-ingredients.