Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Powder Processing of Soybean Paste(Cheonggukjang) and Application to Soup Recipes

청국장의 분말가공과 청국장 스프 레시피 개발

  • Kong, Suk-Kil (Department of Nutrition and Culinary Science, Hankyong National University) ;
  • Kim, Sung-Ok (Department of Hotel Culinary Art, Tongwon College) ;
  • Hwang, Sung-Yeon (Department of Food Biotechnology, Hankyong National University) ;
  • Park, So-Hee (Hansung Co. Food Research Center) ;
  • Kang, Kun-Og (Department of Nutrition and Culinary Science, Hankyong National University)
  • 공석길 (국립한경대학교 영양조리과학과) ;
  • 김성옥 (동원대학 호텔조리과) ;
  • 황성연 (국립한경대학교 식품생물공학과) ;
  • 박소희 (한성식품기술연구소) ;
  • 강근옥 (국립한경대학교 영양조리과학과)
  • Published : 2007.06.30
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Abstract

The process of Cheonggukjang powderization and application to the western food recipes were established. Cheonggukjang was made and processed into the powder. The optimum condition of Cheonggukjang solution for the powdering process was 50%(w/w). And it was completely grinded by a mixer. Drying condition of a spray dryer was to be injected 1 mL/sec. in $105^{\circ}C$ with 3,000 rpm. The components of Cheonggukjang were 49.7 g/100 g of moisture, 2.6 g/100 g of crude ash, 16.2 g/100 g of crude carbohydrate, 23.4 g/100 g of crude protein, 8.1 g/100 g of crude fat, and 9.3 g/100 g of cellulose. The major amino acid was glutamic acid and its quantity was 4,345.5 mg/100 g. And the next were aspartic acid (2,539.2 mg/100 g) and leucin (1,963.2 mg/100 g). In application, 4 kinds of soup recipes using Cheonggukjang powder were developed. The sensory test showed the acceptability between the soup with the powder and the soup without the powder was significant at odor(p<0.05) in vegetable cream soup and broccoli soup, and at taste(p<0.01) in vegetable cream soup. And the soup with non powder showed more acceptability.

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