U.S. patent application number 15/406086 was filed with the patent office on 2018-03-01 for manufacturing method for powdered fermented paste.
The applicant listed for this patent is CJ Cheiljedang Corporation. Invention is credited to Dae Ik Kang, Byoung Seok Moon, Dong Min Moon, Hye Won Shin, Chi Kwang Song.
Application Number | 20180055076 15/406086 |
Document ID | / |
Family ID | 57799611 |
Filed Date | 2018-03-01 |
United States Patent
Application |
20180055076 |
Kind Code |
A1 |
Song; Chi Kwang ; et
al. |
March 1, 2018 |
Manufacturing Method for Powdered Fermented Paste
Abstract
Methods for manufacturing a powdered fermented paste, including
the steps of: pretreating a fermented paste; freezing the
pretreated fermented paste; freeze-drying the frozen fermented
paste; grinding the freeze-dried fermented paste; and heat-drying
the ground fermented paste.
Inventors: |
Song; Chi Kwang; (Anyang-si,
KR) ; Moon; Dong Min; (Seoul, KR) ; Shin; Hye
Won; (Seoul, KR) ; Moon; Byoung Seok;
(Anyang-si, KR) ; Kang; Dae Ik; (Goyang-si,
KR) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
CJ Cheiljedang Corporation |
Seoul |
|
KR |
|
|
Family ID: |
57799611 |
Appl. No.: |
15/406086 |
Filed: |
January 13, 2017 |
Current U.S.
Class: |
1/1 |
Current CPC
Class: |
A23V 2002/00 20130101;
A23L 3/44 20130101; A23B 7/024 20130101; A23L 25/40 20160801; A23L
3/36 20130101; A23L 11/09 20160801; A23L 19/01 20160801; A23L 27/24
20160801 |
International
Class: |
A23L 25/00 20060101
A23L025/00; A23L 3/36 20060101 A23L003/36; A23L 3/44 20060101
A23L003/44 |
Foreign Application Data
Date |
Code |
Application Number |
Aug 31, 2016 |
KR |
10-2016-0111726 |
Oct 14, 2016 |
KR |
10-2016-0133632 |
Claims
1. 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 ground paste.
2. The method according to claim 1, wherein the fermented paste
comprises hot pepper paste, soybean paste or seasoned soybean
paste.
3. The method according to claim 1, wherein step (1) comprises a
step of sterilizing the fermented paste.
4. The method according to claim 1, further comprising, after step
(1), a step of spreading the pretreated fermented paste.
5. The method according to claim 1, further comprising, before
freezing step (2), a step of punching holes in the fermented
paste.
6. The method of claim 5, further comprising, before the punching
step, a step of pre-freezing the fermented paste.
7. The method of claim 1, wherein step (4) is a step of grinding
the freeze-dried fermented paste to a size of 30-80 mesh.
8. The method of claim 1, wherein step (5) comprises hot-air drying
or fluidized-bed drying.
9. The method of claim 1, wherein step (5) comprises a step of
drying and granulating the ground fermented paste.
10. The method of claim 9, wherein the step of granulating the
ground fermented paste is performed by using at least one binder
selected from the group consisting of water, starch, soy sauce,
fish sauce, sugar, alcohol, gum, oil, vinegar, and mixtures
thereof.
11. The method of claim 9, wherein the granulating step ground
paste is a step of granulating the ground fermented paste to a size
of 10-60 mesh.
Description
CROSS RELATED APPLICATION
[0001] This application claims priority to Korean Patent
Application Serial No. 10-2016-0111726, filed on Aug. 31, 2016, and
Korean Patent Application Serial No. 10-2016-0133632, filed on Oct.
14, 2016, the contents of which are incorporated herein by
reference.
BACKGROUND
1. Technical Field
[0002] The present disclosure relates to a method for manufacturing
a powdered fermented paste.
2. Related Art
[0003] Since the health functionalities of Korean foods and the
physiological functionalities of traditional fermented foods have
been reported, the demand for traditional fermented paste products
such as hot pepper paste ("Gochujang" in Korean), soybean paste
("Doenjang" in Korean) or seasoned soybean paste ("Ssamjang" in
Korean) has increased worldwide. However, traditional fermented
paste products contain various fermentation organism, including
bacteria, yeast, lactic acid bacteria and fungi, and have various
enzyme activities, including protease, amylase and lipase
activities, and thus the taste quality thereof can be deteriorated
during distribution. In addition, there was difficulty in the
globalization of these pastes due to the characteristic odor of the
paste and the inconvenience of use thereof. To overcome such
problems, a synthetic preservative such as sorbic acid may be used,
but it is contradictory to current wellbeing or health trends. In
addition, transportation or sale of these fermented pastes in a
refrigerated state leads to an increase in distribution costs and a
decrease in price competitiveness.
[0004] Thus, for global distribution of traditional fermented
products, there is a need for a method capable of dramatically
increasing the shelf-life of these products and increasing the
convenience of use of these products while maintaining the taste
quality of these products. Thus, the demand for powdered fermented
paste products is increasing.
[0005] Conventional drying methods for grinding fermented paste
include hot-air drying, low-temperature dehumidification drying,
vacuum drying, spray drying, freeze drying, drum drying, etc.
However, when such drying methods are applied to fermented pastes,
there are problems that the drying takes long time (24-72 hours)
due to the influence of starch materials contained in the fermented
pastes and that the taste quality of the pastes is reduced for the
reason that a long time of high-temperature drying makes the
fermented paste carbonized. In addition, there is a problem that
caking of the fermented paste occurs during distribution.
SUMMARY
[0006] It is an object of the present disclosure to provide a
method for manufacturing a powdered fermented paste.
[0007] To achieve the above object, in one aspect, 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.
BRIEF DESCRIPTION OF THE DRAWINGS
[0008] FIG. 1 is a flowchart showing a method for manufacturing a
powdered fermented paste according to the present disclosure.
[0009] FIG. 2 is a flowchart specifically illustrating a method for
manufacturing a powdered fermented paste according to the present
disclosure.
[0010] FIG. 3A is a photograph of hot pepper paste powder and FIG.
3B is a photograph of soybean paste powder, prepared by the steps
of method 1 in Experimental Example 1 of the present
disclosure.
[0011] 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.
[0012] 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.
[0013] FIG. 6 is photographs that compare the appearances of hot
pepper paste and soybean paste powders prepared using different
drying methods.
[0014] FIG. 7 is photographs that compare the solubility of hot
pepper paste and soybean paste powders prepared using different
drying methods.
DETAILED DESCRIPTION
[0015] Hereinafter, the present disclosure will be described in
detail.
[0016] 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.
[0017] 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.
[0018] The sauce in step (1) may be a known traditional fermented
food. Specifically, 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.
[0019] Specifically, hot pepper paste, soybean paste or seasoned
soybean paste may have a water content of 40-65 wt %, more
specifically 43-60 wt %.
[0020] Step (1) may comprise any step of treating the fermented
paste in order to prepare a powdered fermented paste. Specifically,
step (1) may comprise a step of sterilizing the fermented paste.
Fermented paste products have a total bacterial count of about
10.sup.7-10.sup.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. Thus the above reasons can make the taste
quality thereof deteriorated during distribution. Thus, the step of
sterilizing the fermented paste is performed in order to prevent
this deterioration.
[0021] The sterilizing step may be performed using a known
sterilization method. Specifically, 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. In a specific
method for sterilizing the sauce, the fermented paste may be
sterilized with the above-described sterilizer at a temperature of
60 to 100.degree. 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.degree. C. for 10 seconds to 30
minutes to kill thermal resistant bacteria.
[0022] In addition, 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. Specifically,
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.times.1200 mm.times.50 mm, and the block may have a size
of 50 mm.times.50 mm.times.20 mm, but is not limited thereto.
[0023] In the present disclosure, step (2) is a step of freezing
the pretreated fermented paste.
[0024] 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.degree. C. and -50.degree. 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.
[0025] Additionally, 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. When 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.
[0026] 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. As used herein, the
term "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.degree. C. and -50.degree. C.
for 1-12 hours.
[0027] In the method according to the present disclosure, step (3)
is a step of freeze-drying the frozen fermented paste.
[0028] 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. Specifically, the sauce may be freeze-dried at a
vacuum level of 0.01-0.5 Torr and at a temperature between
-20.degree. C. and 80.degree. C., and may be freeze-dried while the
temperature is controlled in a stepwise manner. Specifically, the
fermented paste may be freeze-dried while the temperature is
controlled in 4-5 steps.
[0029] When the freeze-drying is performed while the temperature is
controlled in a stepwise manner, 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.
[0030] In the method according to the present disclosure, step (4)
is a step of grinding the freeze-dried fermented paste.
[0031] Step (4) is a step of finely grinding the freeze-dried
fermented paste, and may be performed using a known grinder.
Specifically, 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. In the grinding step, 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. If the 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.
[0032] In the method according to the present disclosure, 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. Specifically, 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.degree. C., specifically 50 to 90.degree.
C., for 30 minutes to 6 hours, specifically 1 to 5 hours, until the
water content of the sauce reaches 8% or less.
[0033] Step (5) of heat-drying may comprise a step of granulating
the ground fermented paste while drying the sauce. Specifically,
the granulating step may be performed simultaneously with or after
heat drying. When the ground fermented paste is dried using a
binder in the granulating step, the contact area between the ground
particles can decrease so that caking can be effectively prevented,
and the fermented paste product can be stored for a certain period
of time without caking even when the product package is opened.
[0034] 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.
[0035] 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.
[0036] Hereinafter, the present disclosure will be described in
further detail with reference to examples. It is to be understood,
however, that these examples are for illustrative purposes only and
are not intended to limit the scope of the present disclosure.
EXAMPLES
Preparation Example 1
Preparation of Powdered Sauce
[0037] (1) Step of Pretreating and Spreading Sauce
[0038] 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. Among these samples, a sample required to be
sterilized against fungi, yeast, E. coli and food poisoning
bacteria was sterilized in a mash kettle at 80.degree. C. for 30
minutes, and a sample required to be sterilized against thermal
resistant bacteria was sterilized in an autoclave at 120.degree. C.
for 30 seconds, thereby preparing hot pepper paste, soybean and
seasoned soybean paste samples from which microorganisms were
efficiently removed.
[0039] Each of the sterilized hot pepper paste, soybean paste and
seasoned soybean paste samples was placed and spread thinly in a
tray (1500 mm.times.1200 mm.times.50 mm) or in a plastic mold
container consisting of a plurality of blocks (50 mm.times.50
mm.times.20 mm).
[0040] (2) Step of Pre-Freezing, Punching, and Then Freezing
[0041] Each of the sauce samples was pre-frozen in a freezing
chamber at -35.degree. C. for 3 hour or in a freezing chamber at
-40.degree. 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.degree. C. for 9 hours.
[0042] (3) Step of Freeze-Drying Frozen Fermented Paste Samples
[0043] 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.degree. C. and
80.degree. 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.
[0044] (4) Step of Grinding Fermented Pastes
[0045] The freeze-dried fermented paste samples were ground to a
size of 30-80 mesh by means of a pin mill or a blade mill.
[0046] (5) Step of Heat-Drying and Granulating Fermented Pastes
[0047] The ground fermented paste samples were dried in a hot-air
dryer at 75.degree. 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.
Experimental Example 1
Comparison of Drying Time of Sauces and Water Content, Lightness
Value, Taste Quality and Solubility of Powdered Fermented Pastes
Between Different Drying Methods
[0048] In order to confirm the difference in properties of powdered
fermented pastes by the drying method of the present disclosure,
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:
[0049] Method 1: sterilizing step.fwdarw.pre-freezing
step.fwdarw.punching step.fwdarw.freezing step.fwdarw.freeze-drying
step.fwdarw.grinding step.fwdarw.hot-air drying step.
[0050] Method 2: sterilizing step.fwdarw.pre-freezing
step.fwdarw.punching step.fwdarw.freezing step.fwdarw.freeze-drying
step.fwdarw.grinding step.
[0051] Method 3: sterilizing step.fwdarw.pre-freezing
step.fwdarw.punching step.fwdarw.hot-air drying
step.fwdarw.grinding step.
[0052] 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.
TABLE-US-00001 TABLE 1 Drying condition and comparison results of
the total drying time, the water content, lightness difference,
taste quality and solubility of prepared powdered fermented pastes
between preparation methods Comparison results Drying Total
condition drying Water Freeze- Hot air time content Lightness Taste
Product Method drying drying (hr) (%) value quality Solubility Hot
1 .largecircle. .largecircle. 14* 3.4 45.23 4.5 4.3 pepper 2
.largecircle. X 30 3.2 45.35 4.6 4.5 paste 3 X .largecircle. 72 3.5
25.67 2.8 2.2 Soybean 1 .largecircle. .largecircle. 14* 3.2 65.43
4.2 4.4 paste 2 .largecircle. X 24 3.3 65.72 4.4 4.6 3 X
.largecircle. 65 3.1 35.48 2.5 2.1 Seasoned 1 .largecircle.
.largecircle. 14* 3.4 54.41 4.1 4.2 soybean 2 .largecircle. X 30
3.2 54.72 4.3 4.3 paste 3 X .largecircle. 72 3.3 34.26 2.4 2.1
*freeze-drying and hot air-drying times: 12 hr freeze-drying and 2
hr hot-air drying freeze-drying: performed at a temperature between
-20.degree. C. and 80.degree. C. while increasing the temperature
in a stepwise manner hot-air drying: performed at 75.degree. C.
Lightness value: measured using Minolta CR-400 (Hunter Lab) taste
quality: sensory evaluation performed by 8 persons/5-point scale
(5: very good, 4: good, 3: moderate, 2: poor, 1: very poor)
solubility: extent of dissolution measured after keeping in hot
water (95.degree. C.) for 1 minute/5-point scale (5: very soluble,
4: well soluble, 3: moderate, 2: poorly soluble, 1: not
soluble)
[0053] It could be seen that the powdered fermented paste prepared
by method 1 (see FIG. 3A and FIG. 3B) 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.
Experimental Example 2
Comparison of the Water Content, Lightness Value and Solubility of
Powdered Fermented Pastes After Freeze-Drying Between With and
Without Punching
[0054] In order to confirm the difference in properties of powdered
fermented pastes by the punching process of the present disclosure,
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.
TABLE-US-00002 TABLE 2 Water content, lightness value and
solubility of powdered fermented pastes prepared under varying
pre-freezing and punching conditions Experimental conditions
Carrying out (.largecircle.) or not Comparison results Pre-freezing
Pre- carrying Water content temperature freezing out (X) of (%)
after Lightness Product (.degree. C.) time (hr) punching
freeze-drying value Solubility Hot pepper -35 3 .largecircle. 13%
45.23 4.5 paste X 23% 32.45 2.3 -40 2.5 .largecircle. 12% 47.78 4.4
X 24% 33.64 2.1 Soybean -35 3 .largecircle. 11% 65.43 4.5 paste X
22% 53.54 3.5 -40 2.5 .largecircle. 12% 64.81 4.5 X 21% 53.42 3.4
Seasoned -35 3 .largecircle. 13% 54.68 4.3 soybean X 24% 43.49 2.2
paste -40 2.5 .largecircle. 14% 55.86 4.4 X 25% 44.97 2.1 Lightness
value: measured using Minolta CR-400 (Hunter Lab) Solubility:
extent of dissolution measured after keepingin hot water
(95.degree. C.) for 1 minute/5-point scale (5: very soluble, 4:
well soluble, 3: moderate, 2: poorly soluble, 1: not soluble)
[0055] 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.
Experimental Example 3
Examination of Water Content of Powdered Fermented Pastes After
Heat Drying and Granulating Step
[0056] In order to examine the final water content of powdered
fermented pastes prepared using a heat drying and granulating step,
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. Herein,
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.
[0057] The final water contents of the prepared powdered fermented
pastes are shown in Tables 3 to 5.
TABLE-US-00003 TABLE 3 Hot-air drying and granulation conditions of
hot pepper paste and the final water content of powdered fermented
paste prepared from hot pepper paste Hot-air drying Water
temperature Drying Amount of Particle content (%) Product (.degree.
C.) time (hr) Binder spray (%) size (mesh) after drying Hot pepper
55 5 Water 5 30-60 5.2 paste Alcohol 5 30-60 5.7 Fish sauce 13
10-30 7.5 Soy sauce 13 10-30 7.3 Vinegar 15 10-30 5.4 Starch 8
10-30 5.8 Gum 8 10-30 5.1 65 4 Water 5 30-60 5.1 Alcohol 5 30-60
5.5 Fish sauce 13 10-30 7.3 Soy sauce 13 10-30 7.1 Vinegar 15 10-30
5.2 Starch 8 10-30 5.5 Gum 8 10-30 4.8 75 3 Water 5 30-60 4.7
Alcohol 5 30-60 4.5 Fish sauce 13 10-30 6.5 Soy sauce 13 10-30 6.3
Vinegar 15 10-30 4.8 Starch 8 10-30 4.9 Gum 8 10-30 4.6 85 2 Water
5 30-60 4.3 Alcohol 5 30-60 3.8 Fish sauce 13 10-30 5.4 Soy sauce
13 10-30 4.8 Vinegar 15 10-30 4.1 Starch 8 10-30 3.8 Gum 8 10-30
3.7
TABLE-US-00004 TABLE 4 Hot-air drying and granulation conditions of
soybean paste and the final water content of powdered fermented
paste prepared from soybean paste Hot-air drying Water temperature
Drying Amount of Particle content (%) Product (.degree. C.) time
(hr) Binder spray (%) size (mesh) after drying Soybean 55 5 Water 5
30-60 5.3 paste Alcohol 5 30-60 5.6 Fish sauce 13 10-30 7.3 Soy
sauce 13 10-30 7.4 Vinegar 15 10-30 5.2 Starch 8 10-30 5.6 Gum 8
10-30 4.9 65 4 Water 5 30-60 4.8 Alcohol 5 30-60 5.4 Fish sauce 13
10-30 6.8 Soy sauce 13 10-30 6.7 Vinegar 15 10-30 5.1 Starch 8
10-30 4.9 Gum 8 10-30 4.7 75 3 Water 5 30-60 4.7 Alcohol 5 30-60
4.5 Fish sauce 13 10-30 6.5 Soy sauce 13 10-30 6.3 Vinegar 15 10-30
4.8 Starch 8 10-30 4.9 Gum 8 10-30 4.6 85 2 Water 5 30-60 4.1
Alcohol 5 30-60 3.5 Fish sauce 13 10-30 5.1 Soy sauce 13 10-30 4.2
Vinegar 15 10-30 4.1 Starch 8 10-30 3.5 Gum 8 10-30 3.3
TABLE-US-00005 TABLE 5 Hot-air drying and granulation conditions of
seasoned soybean paste and the final water content of powdered
fermented paste prepared from seasoned soybean paste Hot-air drying
Water temperature Drying Amount of Particle content (%) Product
(.degree. C.) time (hr) Binder spray (%) size (mesh) after drying
Seasoned 55 5 Water 5 30-60 5.1 soybean Alcohol 5 30-60 5.5 paste
Fish sauce 13 10-30 7.3 Soy sauce 13 10-30 7.1 Vinegar 15 10-30 5.3
Starch 8 10-30 5.5 Gum 8 10-30 5.0 65 4 Water 5 30-60 4.7 Alcohol 5
30-60 5.3 Fish sauce 13 10-30 7.2 Soy sauce 13 10-30 6.9 Vinegar 15
10-30 4.9 Starch 8 10-30 5.3 Gum 8 10-30 4.5 75 3 Water 5 30-60 4.3
Alcohol 5 30-60 4.2 Fish sauce 13 10-30 6.6 Soy sauce 13 10-30 6.4
Vinegar 15 10-30 4.5 Starch 8 10-30 4.9 Gum 8 10-30 4.4 85 2 Water
5 30-60 4.2 Alcohol 5 30-60 3.7 Fish sauce 13 10-30 4.9 Soy sauce
13 10-30 4.5 Vinegar 15 10-30 3.9 Starch 8 10-30 3.6 Gum 8 10-30
3.4
[0058] As shown in Tables 3 to 5 above, it could be seen that 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.
Example 4
Comparison of Taste Quality Preference, Color Preference and
Solubility of Hot Pepper Paste and Soybean Paste Powders Between
Different Drying Methods
[0059] A comparison was made of the taste quality preference, color
preference and solubility of hot pepper paste and soybean paste
powders prepared using a combination of freeze-drying and
heat-drying (a combination of two drying methods), and hot pepper
paste and soybean paste powders prepared using conventional drying
methods. The conventional drying methods used include spray drying,
vacuum drying and drum drying methods.
[0060] In the spray drying method, a known spray dryer was used,
and the inlet and outlet temperatures of the spray dryer were set
at 190.degree. C. and 90.degree. C., respectively, thereby
preparing hot pepper paste and soybean paste samples. When 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.
[0061] In the vacuum drying method, a known vacuum dryer was used,
and hot pepper paste and soybean paste samples were dried at a
pressure of 150 Torr and a temperature between 80.degree. C. and
110.degree. C. for 24 hours. When vacuum drying is used, saccharide
components on the surface of a dried material are concentrated and
become hard by the migration of water from the inside of the dried
material to the surface to thereby reduce the solubility of the
dried material. For this reason, dextrin was added to the samples
in an amount of 10-15 wt % in order to increase the efficiency of
drying.
[0062] In the drum drying method, a device was used which performs
drying by forming a thin film on the surface of a rotating drum and
supplying heated steam into the drum. When the drum rotated about
3/4, the dried thin film on the drum was rubbed with a scraper. To
increase the efficiency of drying, 10-15 wt % of dextrin as a
vehicle was added to the dried material.
[0063] In the combination of two drying methods, hot pepper paste
and soybean paste samples were dried in the same manner as
described in Preparation Example 1, thereby preparing powders.
[0064] The results that compare the taste quality preference, color
preference and solubility of hot pepper paste and soybean paste
powders between the different drying methods are shown in Tables 6
and 7, and the differences in appearance and solubility between the
powders are shown in FIGS. 6 and 7.
TABLE-US-00006 TABLE 6 Comparison of taste quality preference,
solubility and color preference between powdered hot pepper pastes
prepared by different drying methods Combination of Spray Vacuum
Drum two drying drying drying drying methods Taste quality
preference 2.2 2.0 3.3 4.6 Color preference 2.3 3.5 4.7 4.7
Solubility Cold water 3.5 2.3 1.5 4.3 (8.degree. C.) Hot water 3.8
2 1.9 4.5 (95.degree. C.) Level of taste quality preference and
color preference: sensory evaluation performed by 30 people/5-point
scale (5: very good, 4: good, 3: moderate, 2: poor, 1: very poor)
Solubility: degree of dissolution measured after keeping in each of
cold water (8.degree. C.) and hot water (95.degree. C.) for 1
minute/5-point scale (5: very well soluble, 4: well soluble, 3:
moderate, 2: poorly soluble, 1: not soluble)
TABLE-US-00007 TABLE 7 Comparison of taste quality preference,
solubility and color preference between powdered soybean pastes
prepared by different drying methods Combination of Spray Vacuum
Drum two drying drying drying drying methods Taste quality
preference 2.7 2.3 3.5 4.8 Color preference 3.5 2.6 4.6 4.7
Solubility Cold water 4.2 3.2 2.5 4.3 (8.degree. C.) Hot water 4.3
3.3 2.6 4.6 (95.degree. C.) Level of taste quality preference and
color preference: sensory evaluation performed by 30 people/5-point
scale (5: very good, 4: good, 3: moderate, 2: poor, 1: very poor)
Solubility: degree of dissolution measured after keeping in each of
cold water (8.degree. C.) and hot water (95.degree. C.) for 1
minute/5-point scale (5: very well soluble, 4: well soluble, 3:
moderate, 2: poorly soluble, 1: not soluble)
[0065] As can be seen in Tables 6 and 7, 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.
[0066] 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. In addition, because 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. Furthermore, as shown in FIGS. 6 and 7, 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.
[0067] As described above, according to the present disclosure, 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. In
other words, according to the present disclosure, 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.
Because 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. In addition, 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.
[0068] Therefore, according to the present disclosure, a
high-quality powdered fermented paste showing high stability during
distribution can be economically produced.
* * * * *