| abstract |
The present invention relates to a method for producing konjac containing kochujang having a low salinity concentration, excellent in sensory properties, and excellent in health as well as excellent storage stability at room temperature. The kochujang according to the present invention is beneficial for health because it is produced by using konjac, and although it is a low-salt food, the microorganism does not proliferate hardly, and the antioxidant ability is excellent, and the surface of the kochujang is not hardened even when stored for a long time. In addition, an effect of suppressing the increase of the cholesterol level can be expected. Furthermore, the koji pudding of the present invention not only has excellent sensory properties, but also tastes better over time. In addition, the addition of the konjac fermentation broth of the present invention can further enhance storage stability and flavor at room temperature. |