| abstract |
The present invention comprises the steps of (a) preparing the Cheonggukjang; (b) drying the prepared Cheonggukjang in a circular manner; And (c) mixing 30 to 60% by weight of the dried Cheonggukjang, 10 to 50% by weight of sesame, 10 to 30% by weight of any one of honey or oligosaccharides, 10 to 30% by weight of any one of polydextrose or sugar alcohol. It relates to a manufacturing method of the chungkukjang gangjeong comprising the dried Cheonggukjang composed. Cheonggukjang used in the present invention is preferably prepared by adding purple sweet potato powder to soybeans called lyophilized.n n n Cheonggukjang Gangjeong manufacturing method of the present invention is a method that can easily ingest the nutrients unique to Cheonggukjang without the smell and taste peculiar to Cheonggukjang, excellent in taste, color, overall taste, purple sweet potato powder and walnut, It provides Cheonggukjang Gangjeong with added functionality such as honey.n n n In addition, using polydextrose, sugar alcohol and the like to replace the existing sugar and syrup to prevent the harm caused by excessive calorie intake, and further provides a manufacturing method of Cheonggukjang Gangjeong considering the intake of diabetic patients. |