Manufacturing method of a food composition with sweet potato and rice powder as main ingedients, and food composition manufactured thereby

Abstract

The food composition using sweet potatoes and Cheonggukjang according to the present invention is, It is characterized by comprising 82~88% by weight of sweet potato paste, 2.5~5.0% by weight of Cheonggukjang powder, 1.5~3.0% by weight of Injeolmi soybean powder, 1.5~3.0% by weight of rice protein powder, 1.5~3% by weight of nut powder, 1.0~2.0% by weight of syrup, 0.5~1.0% by weight of agar, 1.0~1.5% by weight of flavor enhancer, 0.3~0.5% by weight of natural preservative, and 0.2~0.3% by weight of citric acid. Furthermore, the present invention can further neutralize the odor of Cheonggukjang and enhance the savory flavor and nutritional components of the grain by including 1.5 to 3.0 weight percent of roasted barley powder. The food composition according to the present invention can neutralize the aroma of Cheonggukjang while improving the flavor and nutrition of the product. In particular, since 80% by weight or more of the total weight consists of sweet potato paste, the natural sweetness and flavor of sweet potatoes can be delivered more intensely, thereby providing a richer taste for the product and a soft, moist texture. Furthermore, cookies or energy bars produced by the food composition of the present invention can secure a soft and chewy texture, maintain an appropriate viscosity that does not easily crumble, and exhibit excellent advantages in terms of nutrition.

Description

Technology Field

[0001] The present invention relates to a food composition that can be sold as a convenience food or energy bar using sweet potato paste and fermented soybean powder, a method for manufacturing an energy bar or cookie, etc. using the food composition, and a food product manufactured using sweet potato paste and fermented soybean powder. Background Technology

[0002] According to a global dietary report, the trend in global food and nutrition is 'protein,' as evidenced by the results showing that 34% of respondents are interested in protein-rich diets and 28% in low-carbohydrate diets. This trend is spreading, particularly among the 'Millennial generation,' who have a high awareness of the importance of health and the environment, and the 'Active Seniors,' a middle-aged demographic that spares no investment in health management as society enters a low-birthrate and aging era.

[0003] Following these consumption trends, there is a need to develop products for high-quality protein intake that meet the demands of consumers who want to consume more nutritious and convenient meals, even if it is just a single meal.

[0004] In particular, considering the recent trend of increasing interest in health, wellness, and traditional foods, the present invention aims to provide a food rich in protein and fiber by using protein-containing fermented soybeans (cheonggukjang) and fiber-rich sweet potatoes as raw materials.

[0005] Saponins contained in Cheonggukjang reduce the contact time of harmful substances with the intestinal mucosa and adsorb harmful substances to neutralize toxicity, and polygamma-glutamic acid, a mucilaginous substance that makes Cheonggukjang sticky, is reported to have excellent anticancer effects as it carries anticancer substances and possesses anticancer efficacy itself. Additionally, it helps to eliminate obesity and adult diseases secondarily, and has recently gained popularity as a diet food.

[0006] Products made primarily from Cheonggukjang (i.e., fermented soybeans) and sweet potatoes combine the advantages of natural and traditional foods and are expected to satisfy the latest health-conscious trends.

[0007] However, when manufacturing convenience foods made primarily of Cheonggukjang and sweet potato paste, or energy bars made primarily of Cheonggukjang and sweet potatoes, various factors must be taken into consideration.

[0008] The first factor to consider is the ratio of cheonggukjang to sweet potato paste. When determining the ratio, it is important to select one that satisfies the nutritional requirements (e.g., protein, fiber, vitamins, and other key nutrients) necessary for a convenience food or energy bar, while also ensuring texture and shelf life stability.

[0009] The second consideration is the ability to neutralize the distinctive aroma of Cheonggukjang. As a measure to neutralize this aroma, options such as selecting auxiliary ingredients capable of neutralizing the scent or improving the manufacturing process to neutralize the scent may be considered.

[0010] Third, it involves selecting additives or ingredients that can enhance the quality of the product while providing supplementary effects, such as improving texture, flavor, or nutritional content.

[0011] As prior art regarding a method for manufacturing food using Cheonggukjang, Korean registered patent No. 10-2701755 (Method for manufacturing health functional food using Cheonggukjang) is disclosed, and Korean registered patent No. 10-2497649 (Method for manufacturing powdered meal replacement food containing Cheonggukjang) discloses a technology for manufacturing a powdered meal replacement food by mixing Cheonggukjang powder with grain and fruit powder. Prior art literature

[0012] Korean Registered Patent No. 10-2701755 (Method for manufacturing a health functional food using Cheonggukjang) Korean Registered Patent No. 10-2497649 (Method for manufacturing a powdered meal replacement food containing Cheonggukjang) Korean Published Patent No. 10-2021-0064514 (Method for manufacturing Cheonggukjang cookies with reduced unpleasant odor using Natto bacteria) Korean Registered Patent No. 10-1718315 (Health food composition using Cheonnyeoncho and Cheonggukjang and method for manufacturing the same) The problem to be solved

[0013] One embodiment of the present invention aims to provide a food composition rich in protein and fiber by using protein-containing fermented soybeans (cheonggukjang) and fiber-rich sweet potatoes as raw materials.

[0014] In addition, the purpose is to propose a method for manufacturing a food that is high in protein and fiber and provides balanced nutrition, while mitigating the characteristic odor of Cheonggukjang to reduce aversion to consumption and improve flavor.

[0015] Furthermore, the purpose is to manufacture soft and easily digestible foods with a natural food feel in various forms, such as energy bars or cookies, using a food manufacturing method capable of achieving these challenges. means of solving the problem

[0016] The food composition using sweet potatoes and Cheonggukjang according to the present invention is,

[0017] It is characterized by comprising 82~88% by weight of sweet potato paste, 2.5~5.0% by weight of Cheonggukjang powder, 1.5~3.0% by weight of Injeolmi soybean powder, 1.5~3.0% by weight of rice protein powder, 1.5~3% by weight of nut powder, 1.0~2.0% by weight of syrup, 0.5~1.0% by weight of agar, 1.0~1.5% by weight of flavor enhancer, 0.3~0.5% by weight of natural preservative, and 0.2~0.3% by weight of citric acid.

[0018] In particular, the present invention may further include 1.5 to 3.0 weight percent of roasted barley powder to further neutralize the smell of Cheonggukjang and enhance the savory flavor and nutritional components of the grain.

[0019] And, the method for manufacturing food using sweet potatoes and Cheonggukjang according to the present invention is,

[0020] A raw material preparation step of preparing sweet potato paste with a moisture content of 30-35% by making steamed or baked sweet potatoes into a paste and drying them, preparing Cheonggukjang powder with a moisture content of 5-7% by drying fermented Cheonggukjang and finely grinding it with a grinder, preparing gel-like agar by soaking it in warm water (60-70℃), and preparing raw materials including Injeolmi soybean powder, rice protein powder, nut powder, syrup, flavor enhancer, natural preservative, and citric acid;

[0021] A mixing and kneading step comprising: a first mixing process in which sweet potato paste, syrup, and agar are first mixed to create a first mixture by maintaining the mixing temperature at 40–45℃ to increase binding strength and mixing into a viscous dough form; and a kneading process in which the remaining ingredients, including Cheonggukjang powder, Injeolmi soybean powder, rice protein powder, nut powder, syrup, flavor enhancer, natural preservative, and citric acid, are added to the first mixture and kneaded uniformly using a low-speed mixer to create a second mixture; a processing step in which the second mixture is molded into a product shape having a certain size and shape (molding step), dried at a low temperature of 60–70℃ for 30–40 minutes (heat treatment step), and cooled at room temperature for 2 hours; and a sterilization step in which low-temperature pasteurization is performed at a temperature of 60–70℃ to inhibit microbial growth of the product and increase distribution stability. It is characterized by including a packaging step in which a product that has undergone a sterilization step is packaged through vacuum packaging or a general packaging process.

[0022] More preferably, the sterilization step is characterized as a double sterilization treatment step that sterilizes by irradiating 2 to 3 kGy of radiation along with low-temperature sterilization.

[0023] According to another aspect of the present invention, another feature is to propose a convenience food made using sweet potato paste and Cheonggukjang powder as main ingredients, and a cookie or energy bar made using sweet potato paste and Cheonggukjang powder as main ingredients. Effects of the invention

[0024] The food composition according to the present invention can neutralize the aroma of Cheonggukjang while improving the flavor and nutrition of the product. In particular, since 80% by weight or more of the total weight consists of sweet potato paste, the natural sweetness and flavor of sweet potatoes can be delivered more intensely, thereby providing a richer taste for the product and a soft, moist texture. In addition, by using sweet potato paste instead of sweet potato powder, some nutrients (such as Vitamin C) that may be lost during the sweet potato powdering process can be better preserved.

[0025] In addition, cookies or energy bars produced by the food composition of the present invention can not only secure a soft and chewy texture, but also maintain an appropriate viscosity that does not easily crumble, and can exhibit excellent advantages in terms of nutrition.

[0026] Food products (cookies or energy bars) manufactured using the food composition of the present invention having these advantages, made using sweet potatoes and Cheonggukjang powder as main ingredients, can be recognized as highly popular products among modern consumers who value health and well-being. Brief explanation of the drawing

[0027] FIG. 1 is a flowchart illustrating a method for manufacturing an energy bar using sweet potato paste and Cheonggukjang powder according to a preferred embodiment of the present invention. Specific details for implementing the invention

[0028] The present invention is capable of various modifications and may take various forms, and embodiments (aspects or examples) are to be described in detail in the text. However, this is not intended to limit the present invention to the specific disclosed forms, and it should be understood that it includes all modifications, equivalents, and substitutions that fall within the spirit and scope of the invention.

[0029] The terms used in this specification are used merely to describe specific embodiments (aspects or examples) and are not intended to limit the invention. Singular expressions include plural expressions unless the context clearly indicates otherwise. In this application, terms such as “comprising” or “consisting of” are intended to indicate the existence of the features, numbers, steps, actions, components, parts, or combinations thereof described in the specification, and should be understood as not precluding the existence or addition of one or more other features, numbers, steps, actions, components, parts, or combinations thereof.

[0030] Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by those skilled in the art to which the present invention pertains. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with their meaning in the context of the relevant technology, and should not be interpreted in an ideal or overly formal sense unless explicitly defined in this application.

[0032] FIG. 1 is a flowchart illustrating a process for manufacturing cookies or energy bars using a food composition having sweet potato paste and fermented soybean powder as main ingredients according to a preferred embodiment of the present invention.

[0033] Based on FIG. 1, a food manufacturing method according to a preferred embodiment of the present invention includes a raw material preparation step (S10), a mixing and dough step (S20), a processing step (S30), a sterilization step (S40), and a packaging step (S50).

[0035] 1. Explanation regarding the raw material preparation step (S10)

[0036] First, the raw material preparation step (S10) is a step of preparing a food composition according to the present invention. The food composition using sweet potato and Cheonggukjang according to the present invention comprises 82-88% by weight of sweet potato paste, 2.5-5.0% by weight of Cheonggukjang powder, 1.5-3.0% by weight of Injeolmi soybean powder, 1.5-3.0% by weight of rice protein powder, 1.5-3% by weight of nut powder, 1.0-2.0% by weight of syrup, 0.5-1.0% by weight of agar, 1.0-1.5% by weight of flavor enhancer, 0.3-0.5% by weight of natural preservative, and 0.2-0.3% by weight of citric acid.

[0037] 1-1. Base Ingredients (Sweet Potato Paste)

[0038] Sweet potato paste serves as a base material for the food composition according to the present invention. It is rich in fiber, which aids in digestive health and can enhance the nutritional value of the product. Furthermore, it provides a natural sweetness and acts as a moisturizing ingredient, making it an excellent raw material for supplementing vitamins A, C, and potassium through sweet potatoes.

[0039] In particular, the present invention is characterized by the use of sweet potato paste instead of sweet potato powder, which not only provides a soft and moist texture but also secures some nutrients (such as Vitamin C) that may be lost during the sweet potato powdering process. However, since sweet potato paste has a higher moisture content than sweet potato powder, it may affect the storage stability (especially the possibility of mold growth) and shelf life of the product. Furthermore, because the high moisture content may result in the texture of the food (e.g., cookies or energy bars) being too soft, additional measures may be required during the molding and drying processes. For this reason, it is preferable that the sweet potato paste according to the present invention has a moisture content of 30 to 35%. That is, the present invention is characterized by using sweet potato paste instead of sweet potato powder as the main ingredient, and by using sweet potato paste with a moisture content of 30 to 35%, thereby securing the texture and shelf life stability of the product. The sweet potato paste may be made by using steamed sweet potatoes or by using baked sweet potatoes.

[0040] If the above sweet potato paste (appropriate content: 82~88% by weight) is below the appropriate content, the product's base is insufficient, resulting in a decrease in texture and sweetness, and the proportion of other ingredients becomes relatively higher, which may disrupt the balance of flavor. Conversely, if the above sweet potato paste exceeds the appropriate content, the product becomes excessively soft, which may not only reduce molding and distribution stability but also increase moisture content, thereby increasing the possibility of growth of microorganisms such as mold.

[0041] 1-2. Cheonggukjang powder

[0042] As is well known, Cheonggukjang is a fermented soybean product rich in protein and beneficial bacteria (Bacillus subtilis). The Cheonggukjang powder in the food composition according to the present invention acts as a source of protein to enhance the nutritional balance of the product, and the beneficial bacteria and bioactive substances produced during the fermentation process can help with intestinal health. The characteristic fermented aroma of the Cheonggukjang powder can be neutralized through a flavor enhancer. To neutralize the Cheonggukjang odor and enhance the grain flavor, roasted barley powder, described below, may be further added.

[0043] The Cheonggukjang powder included in the food composition of the present invention is preferably prepared by low-temperature drying of the fermented Cheonggukjang, i.e., drying it at 50 to 60°C for 12 to 24 hours, in order to preserve the nutrients of the Cheonggukjang (especially protein and beneficial bacteria) to the maximum extent.

[0044] In addition, it is desirable to maintain the moisture content of the Cheonggukjang powder at a level of 5 to 7% for the moldability and distribution stability of the product. The particle size of the Cheonggukjang powder can be adjusted according to the purpose of the product (cookie or energy bar), and generally, a level of 100 to 200 mesh is preferred.

[0045] If the amount of Cheonggukjang powder (appropriate content: 2.5~5.0 wt%) is below the appropriate amount, the protein content may decrease, the health benefits of Cheonggukjang may be weak, and the unique flavor of fermentation may be weakened. Conversely, if the amount of Cheonggukjang powder (appropriate content: 2.5~5.0 wt%) is excessive, the fermented smell may become strong, which may lower consumer preference, and the texture may become dry and rough.

[0046] 1-3. Injeolmi soybean powder

[0047] The above Injeolmi soybean powder is made by grinding roasted soybeans into powder, and provides a nutty flavor and protein. In particular, the Injeolmi soybean powder included in the food composition of the present invention not only enriches the taste of the product by adding a nutty flavor, but also contributes to texture stabilization, reinforces the chewing sensation of the product, and improves nutritional value by supplementing protein and minerals.

[0048] In the food composition of the present invention, if the amount of Injeolmi soybean powder (appropriate content: 1.5~3.0 wt%) is less than the appropriate amount, the nutty flavor may be lacking and the texture stability may be reduced, and conversely, if the amount of Injeolmi soybean powder is excessive, the texture becomes excessively hard and the taste becomes dry.

[0049] 1-4. Rice protein powder

[0050] Rice protein powder is a plant-based protein extracted from rice, characterized by a low potential for causing allergies and easy digestion and absorption. In particular, the rice protein powder included in the food composition of the present invention enhances its value as a high-protein food and exhibits a synergistic effect in protein nutritional components when combined with Cheonggukjang powder. Furthermore, it balances the nutritional value of the product and, as a plant-based protein, is a component highly suitable for vegan consumers.

[0051] In the food composition of the present invention, if the rice protein powder (appropriate content: 1.5 to 3.0 wt%) is below the appropriate content, the protein content is lowered and the nutritional balance is disrupted. Conversely, if the rice protein powder content becomes excessive, the texture of the product becomes rough, and the taste may become bland or the characteristic taste of protein may become strong.

[0052] 1-5. Nut powder

[0053] The above nut powder (1.5~3.0 wt%) is a powder made by grinding nuts (almonds, walnuts, etc.) and provides healthy fats and a savory flavor.

[0054] In particular, it can not only enrich the taste of the product by adding a savory flavor, but also supply unsaturated fatty acids and vitamin E, complement the texture of the product, and improve the chewing sensation.

[0055] In the food composition of the present invention, if the nut powder (appropriate content: 1.5 to 3 weight%) is too small, the nutty flavor and fat content may be insufficient, and conversely, if the nut powder content is excessive, the fat content may increase and the product may easily become rancid, so care must be taken.

[0056] 1-6. Syrup

[0057] In the present invention, 1.0 to 2.0 weight percent of syrup is one of natural syrups, such as rice syrup or honey, and provides sweetness and viscosity. In particular, in the food composition of the present invention, the syrup not only enhances the binding strength of the product and complements the sweetness to achieve a harmonious taste, but also plays a role in preventing the product from drying out due to its moisture retention effect. It is preferable to select the syrup from natural raw materials such as rice syrup or honey.

[0058] If the content of the above syrup (appropriate content: 1.0~2.0 wt%) is too low, the binding strength and sweetness of the product will be insufficient. Conversely, if the content of the above syrup is excessive, the product will be excessively sweet and the texture may become sticky.

[0059] 1-7. Agar

[0060] Agar is a natural coagulant extracted from seaweed and has the characteristic of forming a gel. In particular, 0.5 to 1.0 weight percent of agar in the food composition of the present invention plays a role in stabilizing the texture of the product and increasing cohesiveness, as well as retaining moisture to maintain the shape of the product.

[0061] In the above raw material preparation step (S10), 0.5 to 1.0 weight percent of the agar is soaked in warm water (60 to 70°C) to prepare it in a gel form.

[0062] If the content of the above agar (appropriate content: 0.5~1.0 wt%) is too low, problems arise such as reduced texture stability and insufficient cohesion. Conversely, if the content of agar is too high, the texture may become excessively hard, so caution is required.

[0063] 1-8. Flavor complement (vanilla extract or cocoa powder)

[0064] In the food composition of the present invention, 1.0 to 1.5 weight percent of the flavor complementer is an ingredient added to alleviate or neutralize the characteristic fermented smell of Cheonggukjang to increase consumer preference and to complement the flavor of the product to achieve a harmonious taste, and it is preferably one of vanilla extract or cocoa powder.

[0065] In the food composition of the present invention, if the content of the flavor enhancer (appropriate content: 1.0~1.5 wt%) is insufficient, a problem arises in which the smell of Cheonggukjang is not sufficiently neutralized, and conversely, if it is excessive, the flavor of the flavor enhancer becomes excessively strong and may impair the original taste of sweet potatoes, so caution must be taken.

[0066] 1-9. Natural preservatives

[0067] Since the food composition of the present invention uses sweet potato paste as the main ingredient, there is a very high risk that the shelf life will be shortened. Accordingly, in order to improve distribution stability and preservation, it is desirable for the food composition of the present invention to include 0.3 to 0.5 weight percent of a natural preservative to prevent oxidation of the product and inhibit the growth of microorganisms. In the present invention, the natural preservative may be composed of natural antioxidants and antimicrobial agents such as rosemary extract, vitamin E, and green tea extract.

[0068] If the content of the above natural preservative (appropriate content: 0.3~0.5 wt%) is too low, storage stability is reduced, and there is a risk that the shelf life of the product will be shortened; conversely, if the content of the above natural preservative is excessive, a taste characteristic of the preservative may appear, which may impair the flavor of the product.

[0069] However, since it is difficult to completely inhibit microbial growth in high-moisture products with only 0.3 to 0.5 weight percent of natural preservatives, it is desirable to further include a method to strengthen the sterilization process in the sterilization step (S40) described later. For example, the sterilization step (S40) described later may further include a radiation sterilization process in parallel with the low-temperature pasteurization process, wherein the electro-radiation irradiation (γ-ray irradiation) uses gamma rays to kill microorganisms, mold, yeast, etc. in the food.

[0070] It is desirable to sterilize with a 'low-dose irradiation' in the range of 2 to 3 kGy, thereby achieving the purpose of inhibiting microbial growth and sterilization while minimizing changes in product quality.

[0071] 1-10. Citric acid

[0072] Citric acid is an ingredient that lowers pH and provides acidity. In particular, 0.2 to 0.3 weight percent of citric acid in the composition of the present invention plays a role in inhibiting microbial growth by adjusting the pH and increasing shelf life stability, and also has the effect of balancing the taste of the product by adding a slight acidity.

[0073] In the food composition of the present invention, if the content of the citric acid (appropriate content: 0.2~0.3 wt%) is too low, the pH adjustment may not be sufficient, and the effect of inhibiting microbial growth may be reduced; conversely, if the content of the citric acid is too high, the acidity may become strong and the harmony of flavors may be disrupted, so it is desirable to take care.

[0074] 1-11. Roasted barley powder (optional additive)

[0075] As a modified embodiment of the food composition according to the present invention, 1.5 to 3.0 weight percent of 'roasted barley powder' may be further included as an additional ingredient that slightly neutralizes the unique flavor of Cheonggukjang while harmonizing with the remaining ingredients. Roasted barley possesses a savory aroma and a subtle sweetness, which can gently envelop the strong taste of Cheonggukjang and add a nutty grain flavor. In particular, the 1.5 to 3.0 weight percent of roasted barley powder in the food composition of the present invention not only exhibits a synergistic effect that neutralizes the unique aroma of Cheonggukjang and harmonizes with sweet potatoes, soybean flour, and nuts to produce a richer flavor, but also enhances the nutritional value of the product as it is rich in nutrients such as dietary fiber, vitamin B, and minerals. Furthermore, roasted barley powder has a warm nature, which aids digestion and soothes the stomach, thereby improving the product quality of convenience foods or energy bars.

[0076] 2. Mixing and kneading step (S20)

[0077] As a process performed after the raw material preparation stage (S10), it can be divided into a first mixing process (S21) and a dough process (S22).

[0078] The above first mixing process (S21) is a process of first mixing 82~88% by weight of sweet potato paste, 1.0~2.0% by weight of syrup, and 0.5~1.0% by weight of agar, and mixing at 40~45℃ to increase binding strength and mix in the form of a viscous dough to create a first mixture.

[0079] And, the dough process (S22) is a process of adding the remaining ingredients (i.e., 2.5~5.0 wt% of Cheonggukjang powder, 1.5~3.0 wt% of Injeolmi soybean powder, 1.5~3.0 wt% of rice protein powder, 1.5~3.0 wt% of nut powder, 1.0~2.0 wt% of syrup, 1.0~1.5 wt% of flavor enhancer, 0.3~0.5 wt% of natural preservative, and 0.2~0.3 wt% of citric acid) to the first mixture and making a second mixture by uniformly mixing using a low-speed mixer.

[0080] It is preferable to perform the mixing time in the above dough process (S22) for about 5 to 10 minutes. In the above dough process (S22), sufficient time is required so that solid ingredients such as Cheonggukjang powder, Injeolmi soybean powder, rice protein, and nut powder are uniformly mixed with sweet potato paste. If the mixing time in the above dough process is too short, the secondary mixture may not be mixed evenly, and the taste and texture of the product may become uneven. Conversely, if the mixing time exceeds 10 minutes, the viscosity of the dough may decrease or the texture may become excessively soft. In particular, care must be taken as Cheonggukjang powder and nut powder may have a strong, characteristic taste of the powder or a dry, astringent feeling if mixed for a long time.

[0081] In addition, it is desirable to use a low-speed mixer in the above mixing process (S22) so that the raw materials are mixed smoothly without damaging the texture and structure. If a high-speed mixer is used, it should be avoided because excessive frictional heat may be generated, which could cause the texture of the agar gel to be deformed or moisture loss to occur.

[0082] 3. Processing step (S30)

[0083] After going through the mixing and kneading step (S20), when the secondary mixture dough has a uniform color and texture, and the sweet potato paste and other powder ingredients are evenly mixed, and when no lumps or powder clumps are visible on the surface of the secondary mixture dough, a processing step (S30) is performed.

[0084] The above processing step (S30) can be divided into a forming step (S31), a heat treatment step (S32), and a cooling step (S33).

[0085] The molding step (S31) described above is a step of molding the secondary mixture into a product shape having a certain size and shape. In order to maintain molding quality during the molding step (S31), the viscosity of the secondary mixture is very important. If the viscosity of the dough is not appropriate, the shape may become distorted during molding or may not separate properly from the mold. Care must be taken because if the dough is too runny, molding is difficult, and if it is too hard, it may not fill the mold evenly. In particular, since the viscosity of the secondary mixture can vary depending on the ratio of sweet potato paste to agar and the moisture content of the composition, especially the moisture content of the sweet potato paste which accounts for the largest proportion, it is very important to adhere to the moisture content of the composition and the mixing temperature so that the secondary mixture maintains a soft and flexible dough state.

[0086] The heat treatment step (S32) is a step of drying the semi-finished product formed in the molding step (S31) at a low temperature of 60 to 70°C for 30 to 40 minutes. Care must be taken because if the temperature in the heat treatment step (S32) is too low, moisture may not be sufficiently removed, which could reduce the shelf life stability of the product; conversely, if the temperature is too high, the product may become excessively dried and hard, or nutritional components (especially proteins or vitamins) may be damaged. In particular, if moisture is not sufficiently removed in the heat treatment step (S32) and the moisture content of the product is too high, the risk of mold or bacterial growth increases. Therefore, it is very important to perform low-temperature drying at a low temperature of 60 to 70°C for 30 to 40 minutes so that the moisture content of the product can be maintained at a level of 10 to 15%. In addition, if the heat treatment temperature is too high or the heat treatment time is too long in the above heat treatment step (S32), the surface of the product may turn brown or the texture may become excessively hard, and there is a possibility that the color of the sweet potato paste, which is the main ingredient, may change as its natural sugars caramelize during the heat treatment process. Therefore, low-temperature drying at a low temperature of 60 to 70°C for 30 to 40 minutes is very important.

[0087] And, the cooling step (S33) is a step of cooling the semi-finished product dried in the heat treatment step (S32) at room temperature for 2 hours.

[0088] 4. Sterilization step (S40)

[0089] This step involves sterilization to inhibit microbial growth and enhance distribution stability; it is a critical process for ensuring the microbial safety and long-term distribution stability of the product. In particular, since the food composition according to the present invention contains high-moisture raw materials such as sweet potato paste, sterilization is essential due to the high risk of microbial contamination.

[0090] A sterilization step according to one embodiment of the present invention is a low-temperature sterilization step (S41) performed at a temperature of 60 to 70°C for at least 30 minutes, preferably 30 to 60 minutes, in order to inhibit the growth of microorganisms in the product and increase distribution stability.

[0091] The low-temperature pasteurization step (S41) is not only very effective in inhibiting microbial growth while maintaining the physical properties of the product, but also has the advantage of causing less damage to nutrients and flavor compared to high-temperature pasteurization.

[0092] Considering the characteristics of the present invention, which uses a high-moisture content raw material such as sweet potato paste as a main ingredient, it is preferable to further include a battery sterilization step (S42) in parallel with the low-temperature sterilization step (S41) as another embodiment of the present invention.

[0093] The electro-radiation irradiation (γ-ray irradiation) is a radiation sterilization process that kills microorganisms, molds, yeasts, etc. in food using gamma rays. The electro-radiation sterilization step (S42) according to the present invention is preferably performed by sterilizing with 'low-dose irradiation' in which the radiation dose is in the range of 2 to 3 kGy, thereby achieving the purpose of inhibiting microorganism growth and sterilization while minimizing changes in product quality.

[0094] And, after the sterilization process is complete, it may be further included in the process of checking whether the product's texture, color, and flavor have been damaged.

[0095] 5. Packaging step (S50)

[0096] This is the step of vacuum packaging or general packaging the product that has undergone the sterilization step.

[0097] After the above sterilization step (S40) and before the packaging step, a process of measuring the residual moisture content and water activity of the product to check if they are within the target range may be further included. At this time, in order to inhibit the growth of microorganisms as much as possible after sterilization, it is desirable to maintain the water activity (aw) of the product at 0.85 or lower.

[0098] It is desirable to use a packaging material with high oxygen barrier properties in the above packaging step (S50) to prevent oxidation or external contamination after sterilization.

[0099] The above sterilization step (S40) may be performed in parallel with the above packaging step (S50). That is, if the above packaging step (S50) is performed after the above sterilization step (S40), there is a risk that the product may be re-contaminated during the packaging step, so sterilization may be performed in a sealed packaging state.

[0101] Up to this point, based on preferred embodiments of the present invention, a food composition according to the present invention and a method for manufacturing using the food composition have been described. In the method for manufacturing food according to the present invention, depending on the molding shape of the molding step (S31), various types of food, such as cookies, snacks, or energy bars, can be manufactured by using an appropriate molding mold.

[0102] The embodiments described above are merely the most preferred embodiments selected and presented among various possible embodiments to aid the understanding of those skilled in the art. It should be noted that the technical concept of this invention is not necessarily limited or restricted only by the presented embodiments, and that various changes, additions, and modifications are possible within the scope of the technical concept of this invention, as well as equivalent alternative embodiments.

[0103] Therefore, a person skilled in the art to which the present invention pertains will understand that the present invention can be implemented in other specific forms without changing its technical concept or essential features.

Claims

Claim 1 A food composition using sweet potatoes and Cheonggukjang, characterized by comprising 82-88% by weight of sweet potato paste having a moisture content of 30-35%, 2.5-5.0% by weight of Cheonggukjang powder, 1.5-3.0% by weight of Injeolmi soybean powder, 1.5-3.0% by weight of rice protein powder, 1.5-3% by weight of nut powder, 1.0-2.0% by weight of syrup, 0.5-1.0% by weight of agar, 1.0-1.5% by weight of flavor enhancer, 0.3-0.5% by weight of natural preservative, and 0.2-0.3% by weight of citric acid. Claim 2 A food composition using sweet potato and Cheonggukjang according to claim 1, characterized by further including 1.5 to 3.0 weight% of roasted barley powder to neutralize the odor of Cheonggukjang and enhance the savory flavor and nutritional components of the grain. Claim 3 A method for manufacturing food using sweet potato paste and Cheonggukjang powder, comprising: a raw material preparation step (S10) of preparing sweet potato paste by making steamed or baked sweet potatoes into paste and drying them, preparing Cheonggukjang powder by drying fermented Cheonggukjang and finely grinding it with a grinder, preparing gel-like agar by soaking it in warm water (60~70℃), and preparing raw materials including Injeolmi soybean powder, rice protein powder, nut powder, syrup, flavor enhancer, natural preservative, and citric acid; a first mixing process (S21) of first mixing the sweet potato paste, syrup, and agar, maintaining the mixing temperature at 40~45℃ to increase binding strength and mixing in a viscous dough form to create a first mixture, and adding the remaining raw materials including Cheonggukjang powder, Injeolmi soybean powder, rice protein powder, nut powder, syrup, flavor enhancer, natural preservative, and citric acid to the first mixture and low speed A method for manufacturing food using sweet potatoes and Cheonggukjang, characterized by comprising: a mixing and kneading step (S20) comprising a kneading process (S22) of uniformly kneading using a mixer to create a secondary mixture; a processing step (S30) comprising a cooling step (S33) of forming the secondary mixture into a product shape having a certain size and shape (forming step (S31)), drying at a low temperature of 60 to 70°C for 30 to 40 minutes (heat treatment step (S32)), and cooling at room temperature for 2 hours; a sterilization step (S40) comprising a low-temperature pasteurization step (S41) of sterilizing at a temperature of 60 to 70°C for 30 to 60 minutes to inhibit the growth of microorganisms in the product and increase distribution stability; and a packaging step (S50) of vacuum packaging or general packaging of the product that has undergone the sterilization step. Claim 4 A method for manufacturing food using sweet potatoes and Cheonggukjang according to claim 3, wherein the raw material preparation step (S10) is characterized by preparing 82-88% by weight of sweet potato paste having a moisture content of 30-35%, 2.5-5.0% by weight of Cheonggukjang powder having a moisture content of 5-7%, 1.5-3.0% by weight of Injeolmi soybean powder, 1.5-3.0% by weight of rice protein powder, 1.5-3% by weight of nut powder, 1.0-2.0% by weight of syrup, 0.5-1.0% by weight of agar, 1.0-1.5% by weight of flavor enhancer, 0.3-0.5% by weight of natural preservative, and 0.2-0.3% by weight of citric acid. Claim 5 A method for manufacturing food using sweet potatoes and Cheonggukjang according to claim 4, wherein the sterilization step (S40) further includes a sterilization step (S42) in which sterilization is performed using 'low-dose irradiation' with a radiation dose in the range of 2 to 3 kGy. Claim 6 A food product using sweet potatoes and Cheonggukjang, characterized by being manufactured by any one of the methods of claims 3 to 5.

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