| 摘要 |
A method for preparing sugar-free cacao Cheongguk-jang(soup prepared with fermented soybeans) is provided to improve the taste and flavor while preventing changes in quality. Sugar-free cacao Cheongguk-jang(soup prepared with fermented soybeans) is composed of granular Cheongguk-jang(102), a first coating layer(104), a second coating layer(106) and a natural coloring layer(108). The granular Cheongguk-jang is prepared by washing, dipping, steaming and fermenting soybeans and drying until the moisture content becomes 11-15%. The first coating layer is coated on the granular Cheongguk-jang and selected from the group consisting of isomalt, iorbitol, lactitol, fructose, sucralose and acesulfame K. The second coating layer is selected among coconut, cacao powder and their combination and coated on the first coating layer. A weight ratio of the granular Cheongguk-jang, first coating layer, second coating layer and natural coloring layer is 80:5:10:5. The mixing weight ratio of the coconut and cacao is 50:50. |
