KR20000033042A - 초고추장의 제조방법 - Google Patents
초고추장의 제조방법 Download PDFInfo
- Publication number
- KR20000033042A KR20000033042A KR1019980049701A KR19980049701A KR20000033042A KR 20000033042 A KR20000033042 A KR 20000033042A KR 1019980049701 A KR1019980049701 A KR 1019980049701A KR 19980049701 A KR19980049701 A KR 19980049701A KR 20000033042 A KR20000033042 A KR 20000033042A
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- South Korea
- Prior art keywords
- weight
- parts
- red pepper
- pepper paste
- boil
- Prior art date
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- A—HUMAN NECESSITIES
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Landscapes
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- Molecular Biology (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
당근 | 무 | 생강 | 양파 | 파 | 표고버섯 | 멸치 | 다시마 | ||
에너지(kcal) | 34 | 18 | 53 | 35 | 26 | 282 | 299 | 195 | |
수분(g) | 89.6 | 94.3 | 83.3 | 90.0 | 91.1 | 10.0 | 23.0 | 11.3 | |
단백질(g) | 1.0 | 0.8 | 1.5 | 1.0 | 1.5 | 18.5 | 54.2 | 5.7 | |
지질(g) | 0.2 | 0.1 | 0.2 | 0.2 | 0.3 | 3.2 | 7.3 | 1.5 | |
당질(g) | 7.8 | 3.8 | 12.3 | 7.9 | 5.5 | 58.8 | 0.3 | 47.1 | |
섬유(g) | 0.8 | 0.6 | 1.6 | 0.5 | 1.0 | 5.2 | 0 | 5.6 | |
회분(g) | 0.6 | 0.4 | 1.1 | 0.4 | 0.6 | 4.3 | 15.2 | 23.8 | |
칼슘(mg) | 38 | 26 | 13 | 15 | 81 | 13 | 1977 | 690 | |
인(mg) | 37 | 23 | 28 | 34 | 35 | 296 | 1494 | 177 | |
철(mg) | 0.7 | 0.7 | 0.8 | 0.3 | 1.0 | 4.2 | 7.6 | 6.0 | |
나트륨(mg) | 29 | 13 | 5 | 5 | 1 | 20 | 2812 | 4700 | |
칼륨(mg) | 362 | 213 | 344 | 141 | 186 | 2172 | 2254 | 5210 | |
비타민A(㎍) | 총 RE | 1257 | 8 | 0 | 0 | 129 | 0 | 0 | 71 |
레티놀 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | |
카로틴 | 7540 | 46 | 0 | 0 | 775 | 0 | 0 | 425 | |
비타민 B1(mg) | 0.06 | 0.03 | 0.03 | 0.04 | 0.06 | 0.42 | 0.14 | 0.22 | |
비타민 B2(mg) | 0.04 | 0.02 | 0.04 | 0.01 | 0.09 | 1.10 | 0.12 | 0.33 | |
나이아신(mg) | 0.8 | 0.4 | 1.0 | 0.2 | 0.6 | 20.0 | 16.7 | 2.3 | |
비타민 C(mg) | 6 | 15 | 5 | 8 | 21 | 0 | 0 | 30 | |
폐기물(%) | 11 | 4 | 17 | 3 | 19 | 0 | 0 | 0 |
실시예 | 비교예 1 | 비교예 2 | 비교예 3 | 비교예 4 | 비교예 5 | |
수분(%) | 58.98 | 47.15 | 45.08 | 51.19 | 41.95 | 46.37 |
회분(%) | 3.02 | 4.32 | 4.56 | 6.71 | 6.30 | 4.98 |
조지방(%) | 1.19 | 2.04 | 2.04 | 1.70 | 1.86 | 1.44 |
조단백(%) | 2.70 | 4.26 | 3.62 | 4.26 | 4.93 | 3.82 |
탄수화물(%) | 34.11 | 42.23 | 45.06 | 36.14 | 44.96 | 43.39 |
열량(kcal) | 151.43 | 197.44 | 206.04 | 171.46 | 210.66 | 194.80 |
조섬유(%) | 1.63 | 1.72 | 1.76 | 1.36 | 1.41 | 1.75 |
(주)비교예 1 : 순창 초고추장, 비교예 2: 오뚜기 초고추장비교예 3 : 태양초 초고추장, 비교예 4 : 진미 초고추장비교예 5 : 옹가네 초고추장 |
성분 | 함유량(mg/100g) |
비타민 B2 | 0.073 |
아스파틱산 | 17.17 |
트레오닌 | 12.52 |
세린 | 9.87 |
글루탐산 | 877.85 |
프롤린 | 97.85 |
글라이신 | 7.72 |
알라닌 | 21.64 |
시스틴 | 1.44 |
발린 | 17.23 |
메티오닌 | 6.01 |
이소루이신 | 12.56 |
루이신 | 88.38 |
티로신 | 1.19 |
페닐알라닌 | 25.27 |
히스티딘 | 5.33 |
라이신 | 13.78 |
아르기닌 | 35.63 |
칼슘 | 17.18 |
나트륨 | 511.73 |
칼륨 | 133.45 |
마그네슘 | 36.14 |
철 | 1.18 |
아연 | 0.24 |
실시예 | 비교예 1 | 비교예 2 | 비교예 3 | 비교예 4 | 비교예 5 | |
색 | 우수 | 우수 | 보통 | 우수 | 보통 | 우수 |
신맛 | 우수 | 보통 | 보통 | 우수 | 우수 | 보통 |
단맛 | 우수 | 우수 | 우수 | 우수 | 보통 | 우수 |
매운맛 | 우수 | 우수 | 보통 | 보통 | 우수 | 보통 |
감칠맛 | 우수 | 보통 | 보통 | 보통 | 보통 | 보통 |
떫은맛 | 우수 | 보통 | 보통 | 보통 | 보통 | 보통 |
Claims (3)
- 물 250∼350 중량부에 다시마 8∼12 중량부를 넣고 끓여 다시마 국물을 제조하는 단계;다시마 국물에 멸치 7∼12 중량부를 넣고 재차 끓여서 멸치국물을 제조하는 단계;멸치국물에 버섯 20∼27 중량부, 양파 23∼27 중량부, 무 45∼60 중량부, 당근 12∼20 중량부 및 대파 10∼20 중량부를 넣어 재차 끓이고 뜸을 들여 진하게 만드는 단계;상기 액에 마늘 20∼30 중량부 및 생강 20∼30 중량부를 넣고 끓여 우려내는 단계;여기에 감로를 넣고 30∼40분간 추가로 끓이는 단계;고형분을 걸러내고 순수 액을 얻는 단계;여기에 고추장 100∼200 중량부를 넣고 잘 혼합한 다음, 물엿 50∼65 중량부, 설탕 45∼60 중량부 및 식초 100∼140 중량부를 넣고 다시 끓이는 단계를 포함하는 초고추장의 제조방법.
- 제 1 항에 있어서, 감로는 물 100 중량부에 대하여 0.03 중량부 되도록 혼합하는 것을 특징으로 하는 초고추장의 제조방법.
- 제 1 항의 방법에 따라 제조된 초고추장.
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Cited By (2)
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KR100460548B1 (ko) * | 2002-09-05 | 2004-12-08 | 학교법인 동의학원 | 초고추장 제조방법 |
CN104905195A (zh) * | 2015-06-15 | 2015-09-16 | 湖北远野风食品有限公司 | 一种发酵型剁椒及其加工工艺 |
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KR100375369B1 (ko) * | 2000-12-04 | 2003-03-10 | 박병근 | 생선회용 소스의 제조방법 |
KR20030062648A (ko) * | 2002-01-18 | 2003-07-28 | 차봉수 | 무가당 양념 고추장의 제조방법 |
KR20030062645A (ko) * | 2002-01-18 | 2003-07-28 | 차봉수 | 볶음 고추장의 제조방법 |
KR20040014748A (ko) * | 2002-08-10 | 2004-02-18 | 주종재 | 다시마 물추출물을 이용한 고추장의 제조방법 |
KR100965132B1 (ko) * | 2007-11-20 | 2010-06-23 | 유한회사 신포우리식품 | 석류맛 쫄면 양념장 |
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Cited By (2)
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KR100460548B1 (ko) * | 2002-09-05 | 2004-12-08 | 학교법인 동의학원 | 초고추장 제조방법 |
CN104905195A (zh) * | 2015-06-15 | 2015-09-16 | 湖北远野风食品有限公司 | 一种发酵型剁椒及其加工工艺 |
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