KR101522607B1 - 풍미가 향상된 고추장 및 그 제조방법 - Google Patents
풍미가 향상된 고추장 및 그 제조방법 Download PDFInfo
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- KR101522607B1 KR101522607B1 KR1020120131892A KR20120131892A KR101522607B1 KR 101522607 B1 KR101522607 B1 KR 101522607B1 KR 1020120131892 A KR1020120131892 A KR 1020120131892A KR 20120131892 A KR20120131892 A KR 20120131892A KR 101522607 B1 KR101522607 B1 KR 101522607B1
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- tofu
- powder
- kochujang
- red pepper
- pepper paste
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- 239000001728 capsicum frutescens Substances 0.000 title claims abstract description 41
- 238000004519 manufacturing process Methods 0.000 title claims description 22
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- 229920002472 Starch Polymers 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 235000020357 syrup Nutrition 0.000 claims description 7
- 239000006188 syrup Substances 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 150000001720 carbohydrates Chemical class 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 229930091371 Fructose Natural products 0.000 claims description 3
- 239000005715 Fructose Substances 0.000 claims description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 244000017020 Ipomoea batatas Species 0.000 claims description 3
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- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/90—Preservation of foods or foodstuffs, in general by drying or kilning; Subsequent reconstitution
- A23B2/92—Freeze drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Molecular Biology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Seasonings (AREA)
Abstract
본 발명에 의하는 경우 두부 또는 두부분말을 첨가하여 고추장 특유의 이취성분을 제거하면서 짠맛과 매운맛을 줄이면서 전체적인 맛을 높여 기호도가 높다. 또한, 상기 풍미가 향상된 고추장은 비타민과 기능성 성분이 추가되어 영향적으로도 우수한 효과를 가질 수 있다.
Description
Ingredient | Control(T0) | 25w% TP1)(T1) | 50w% TP(T2) | 75w% TP(T3) | 100w% TP(T4) |
Red pepper powder | 500 g | 500 g | 500 g | 500 g | 500 g |
Starch syrup | 1.3 kg | 1.3 kg | 1.3 kg | 1.3 kg | 1.3 kg |
Water | 1.2 L | 1.2 L | 1.2 L | 1.2 L | 1.2 L |
Salt | 150 g | 150 g | 150 g | 150 g | 150 g |
Meju powder | 220 g | 165 g | 110 g | 55 g | - |
Tofu powder | - | 55 g | 110 g | 165 g | 220 g |
Storage day | ||||||
0 | 15 | 30 | 45 | |||
Intensity of item |
Reducing sugar | Control | 2.53±0.051) abA2 ) | 2.53±0.05abA | 2.62±0.02aB | 2.70±0.05aC |
25w% TP | 2.59±0.02aA | 2.60±0.04aA | 2.63±0.02aA | 2.36±0.02bB | ||
50w% TP | 2.51±0.06bAB | 2.55±0.04abAB | 2.60±0.07aA | 2.37±0.02bB | ||
75w% TP | 2.51±0.01bA | 2.51±0.02abA | 2.60±0.03aB | 2.27±0.01cC | ||
100w% TP | 2.51±0.01bA | 2.45±0.01bB | 2.56±0.04aA | 2.21±0.04dC | ||
Amino nitrogen |
Control | 0.28±0.01aA | 0.34±0.01aB | 0.36±0.02aB | 0.26±0.22aC | |
25w% TP | 0.32±0.01bA | 0.38±0.03bB | 0.40±0.01bB | 0.47±0.01bC | ||
50w% TP | 0.32±0.01bA | 0.34±0.01aB | 0.38±0.01abC | 0.45±0.00abD | ||
75w% TP | 0.28±0.01aA | 0.34±0.01bB | 0.37±0.02bB | 0.41±0.01aC | ||
100w% TP | 0.27±0.01aA | 0.33±0.01aA | 0.31±0.00cA | 0.29±0.09cA |
Storage day | ||||||
0 | 15 | 30 | 45 | |||
Intensity of item |
L | Control | 4.09±0.121) aA | 2.09±0.06aB | 2.62±0.21aC | 3.89±0.62aD |
25w% TP | 6.17±0.19bA | 3.42±0.32bB | 4.2±0.16bC | 5.27±0.04bD | ||
50w% TP | 5.35±0.09cA | 2.96±0.51abB | 4.69±0.27bC | 5.11±0.02bAC | ||
75w% TP | 5.6±0.07cdA | 4.04±0.58cB | 4.23±0.13bB | 6.79±1.17cA | ||
100w% TP | 5.68±0.28dAC | 4.22±0.84dB | 6.67±1.01cC | 4.99±0.07bAB | ||
a | Control | 22.78±0.47aA | 12.5±0.37aB | 15.56±0.9aC | 19.16±2.88aD | |
25w% TP | 28.55±0.40bA | 19.30±1.68bcB | 23±0.59bC | 26.73±0.11bcD | ||
50w% TP | 26.66±0.25cA | 16.80±2.68bB | 24.78±0.88cA | 26.11±0.06bA | ||
75w% TP | 27.17±0.15cA | 22.08±2.53cB | 23.21±0.49bB | 28.71±0.97cA | ||
100w% TP | 27.31±0.66cA | 22.15±2.97cB | 27.61±0.85dA | 25.62±0.16bA | ||
b | Control | 6.89±0.20aA | 3.45±0.11aB | 4.35±0.36aB | 5.97±1.36aA | |
25w% TP1 ) | 10.47±0.33bA | 5.74±0.55abB | 7.08±0.27bC | 8.93±0.06bD | ||
50w% TP | 9.08±0.15cA | 4.94±0.88bcB | 7.94±0.46bC | 8.66±0.04bAC | ||
75w% TP | 9.5±0.12cA | 6.82±1.0cB | 7.14±0.22bB | 11.56±2.02cA | ||
100w% TP | 9.65±0.48cAC | 7.13±1.45cB | 11.34±1.74cC | 8.45±0.11bAB |
Item | Sample | ||||
0w% TP | 25w% TP | 50w% TP | 75w% TP | 100w% TP | |
Color | 5.30±0.981) | 5.20±0.96 | 4.75±0.85 | 4.95±0.05 | 5.05±0.09 |
Odor | 3.55±0.89c | 4.05±0.87c | 4.65±0.81b | 5.00±0.86ab | 5.40±0.88a |
Taste | 4.55±0.89b | 4.35±0.88b | 4.85±0.82b | 5.55±0.95a | 5.50±0.19a |
Texture | 5.35±0.93 | 5.30±0.80 | 4.85±0.27 | 5.05±0.32 | 4.45±0.19 |
Overall preference | 4.45±0.19c | 4.65±0.99c | 4.95±0.15bc | 5.50±0.05ab | 5.85±0.09a |
Storage day Intensity of item | 0 | 15 | 30 | 45 |
Control | 43.43±0.381) aA | 44.22±0.07aAB | 45.22±0.91aC | 44.75±0.11aBC |
25w% TP | 42.10±0.80bA | 43.55±0.12bB | 43.72±0.09bB | 45.00±0.04bC |
50w% TP | 42.14±0.24bA | 43.61±0.22bB | 44.15±0.10bC | 44.86±0.04cD |
75w% TP | 42.07±0.52bA | 44.07±0.06aB | 44.17±0.19bB | 45.04±0.01bC |
100w% TP | 41.11±0.62bA | 43.33±0.35bB | 43.35±0.22bB | 44.41±0.04dC |
Storage day | ||||||
0 | 15 | 30 | 45 | |||
Intensity of item |
pH | Control | 5.15±0.011) aA | 5.11±0.04aAB | 5.11±0.01aB | 5.08±0.01aB |
25w% TP | 5.40±0.01bA | 5.34±0.01bB | 5.25±0.02bC | 5.16±0.01bD | ||
50w% TP | 5.29±0.00cA | 5.36±0.03bB | 5.20±0.03cC | 5.17±0.01bC | ||
75w% TP | 5.33±0.01dA | 5.44±0.02cB | 5.20±0.01cC | 5.16±0.01bD | ||
100w% TP | 5.28±0.02cA | 5.59±0.05dB | 5.23±0.02bcC | 5.12±0.01cD | ||
Acidity(%) |
Control | 0.62±0.01aA | 0.70±0.00aB | 0.76±0.02aC | 0.81±0.01D | |
25w% TP | 0.56±0.00bA | 0.66±0.02bB | 0.68±0.01bB | 0.80±0.02C | ||
50w% TP | 0.54±0.01cA | 0.64±0.04bB | 0.65±0.02bcB | 0.79±0.02C | ||
75w% TP | 0.52±0.02dA | 0.65±0.02bB | 0.60±0.05cdB | 0.75±0.02C | ||
100w% TP | 0.50±0.01eA | 0.57±0.00cA | 0.57±0.01dA | 0.84±0.26B |
Claims (12)
- 삭제
- 고추가루, 메주가루 및 두부분말을 포함하고,
상기 두부분말이 두부를 동결건조물로 분말화(粉末化)한 것이며,
상기 메주가루 및 두부분말을 75:25 내지 25:75의 중량비로 포함하는,
풍미가 향상된 고추장.
- 삭제
- 제 2항에 있어서
상기 고추가루 100 중량부에 대하여
상기 두부분말이 1 내지 200 중량부로 포함되는 것인
풍미가 향상된 고추장.
- 삭제
- 제 2항에 있어서,
상기 풍미가 향상된 고추장은 아미노태 질소의 함량이 0.29 내지 0.47중량%인 것인
풍미가 향상된 고추장.
- 제 2항에 있어서,
상기 풍미가 향상된 고추장은 5 내지 100일 간 발효되는 것인
풍미가 향상된 고추장.
- 고추가루, 물 및 당원(糖原)을 가열하며 혼합하여 혼합물을 제조하는 혼합단계;
상기 가열된 혼합물에 두부를 혼합하여 두부혼합물을 제조하는 두부첨가단계 및
상기 두부혼합물을 숙성하는 숙성단계를 포함하는 것인
풍미가 향상된 고추장의 제조방법.
- 제 8항에 있어서,
상기 당원은 조청, 물엿, 올리고당, 설탕, 꿀, 액상과당, 액상포도당 및 이들의 혼합물로 이루어진 군에서 선택된 어느 하나인 것인
풍미가 향상된 고추장의 제조방법.
- 제 8항에 있어서,
상기 두부첨가단계에서 상기 두부는 동결건조물로 분말화(粉末化) 된 두부분말인 것인
풍미가 향상된 고추장의 제조방법.
- 제 8항에 있어서,
상기 두부첨가단계는 메주가루를 더 혼합하는 것인
풍미가 향상된 고추장의 제조방법.
- 제 8항에 있어서,
상기 두부첨가단계는 상기 고추가루 100 중량부에 대하여 상기 두부가 1 내지 200 중량부로 포함되는 혼합되는 것인
풍미가 향상된 고추장의 제조방법.
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Cited By (2)
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KR20210054402A (ko) | 2019-11-05 | 2021-05-13 | 최삼숙 | 노지초벌부추 건조분말이 함유된 부추장 제조방법 및 이에 의한 부추장 |
KR20210057322A (ko) | 2019-11-12 | 2021-05-21 | 주식회사 인푸드코리아 | 고춧가루 양념소스 제조방법 |
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KR850001806B1 (ko) * | 1984-03-13 | 1985-12-23 | 윤일섭 | 즉석분말 고추장의 제조방법 |
KR101126681B1 (ko) * | 2009-07-01 | 2012-03-29 | 양혜남 | 저 자극성 생 두부 쌈장 제조 방법 및 저 자극성 생두부 쌈장 |
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KR850001806B1 (ko) * | 1984-03-13 | 1985-12-23 | 윤일섭 | 즉석분말 고추장의 제조방법 |
KR101126681B1 (ko) * | 2009-07-01 | 2012-03-29 | 양혜남 | 저 자극성 생 두부 쌈장 제조 방법 및 저 자극성 생두부 쌈장 |
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KR20210054402A (ko) | 2019-11-05 | 2021-05-13 | 최삼숙 | 노지초벌부추 건조분말이 함유된 부추장 제조방법 및 이에 의한 부추장 |
KR20210057322A (ko) | 2019-11-12 | 2021-05-21 | 주식회사 인푸드코리아 | 고춧가루 양념소스 제조방법 |
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