Culinary science and hospitality research (한국조리학회지)
- Volume 13 Issue 2
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- Pages.1-11
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- 2007
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
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
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