KR20110101269A - The manufacture method of red pepper paste containing the liquid extracted from an apple - Google Patents

The manufacture method of red pepper paste containing the liquid extracted from an apple Download PDF

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KR20110101269A
KR20110101269A KR1020100020181A KR20100020181A KR20110101269A KR 20110101269 A KR20110101269 A KR 20110101269A KR 1020100020181 A KR1020100020181 A KR 1020100020181A KR 20100020181 A KR20100020181 A KR 20100020181A KR 20110101269 A KR20110101269 A KR 20110101269A
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apple
weight
red pepper
kochujang
pepper paste
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KR1020100020181A
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Korean (ko)
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김재홍
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김재홍
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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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/616—Maltose
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/14—Extraction
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

본 발명은 사과 추출액을 함유하는 고추장의 제조방법에 관한 것이다. 통상 고추장 제조과정에 사용하는 물 대신 사과 추출액을 사용함으로서 사과에 함유된 각종 유기산과 영양성분을 보충함으로서 고추장의 향미와 식감이 우수할 뿐만 아니라 기존의 고추장의 용도를 더욱 확장시켜 소스 등의 기호식품으로 이용할 수 있다.The present invention relates to a method for producing kochujang containing apple extract. By using apple extract instead of water used in the manufacturing process of kochujang, it supplements various organic acids and nutrients contained in apples so that the flavor and texture of kochujang are not only excellent, but also extends the use of kochujang to the favorite foods such as sauces. Can be used as

Description

사과 추출액을 함유하는 고추장의 제조방법 {The manufacture method of Red pepper paste containing the liquid extracted from an apple}The manufacture method of red pepper paste containing the liquid extracted from an apple}

본 발명은 사과 추출액 추출액을 유효성분으로 하는 고추장의 제조방법에 관한 것으로, 보다 상세하게는 주성분으로서 사과와 한약재인 감초 및 대추로부터 추출한 추출액을 함유하는 고추장의 제조방법에 관한 것이다.The present invention relates to a method for producing kochujang containing an apple extract as an active ingredient, and more particularly, to a method for preparing kochujang containing an extract extracted from apples and licorice and jujube as main ingredients.

사과는 장미과에 속하며 25종으로 이루어진 사과나무속 식물의 열매로서 전세계의 1년 생산량이 3,200만톤에 이르며, 품종은 수확 시기에 따라 조생종, 중생종, 만생종으로 나뉜다.
Apples are a genus of 25 varieties of apple trees belonging to the family Rosaceae, with annual output of 32 million tons per year. The varieties are divided into early, middle and late varieties depending on the harvest time.

사과는 단백질과 지방이 적고 비타민C, 칼륨, 나트륨 등의 무기질이 풍부한 알칼리성 식품으로 날로 먹거나 잼,쥬스,사이다,술 등의 가공식품 원료로 활용되고 있다.
Apples are alkaline foods that are low in protein and fat and rich in minerals such as vitamin C, potassium and sodium. They are eaten raw or used as raw materials for processed foods such as jam, juice, cider, and liquor.

사과의 영양성분Apple Nutrition Facts 지방 함유량(%)Fat content (%) 지방산 함유량(mg/100g)Fatty Acid Content (mg / 100g) 품종kind 지질Geology 총지방산Total fatty acid 포화지방산Saturated fatty acid 불포화지장산Unsaturated Jijang Acid 팔미
트산Palmy
Tosan 리놀
레산Linol
Leshan 올레
인산Ole
Phosphoric Acid 스테아린산Stearic acid 리놀
렌산Linol
Lensan 홍로Hongro 0.40.4 0.030.03 0.010.01 0.020.02 6.36.3 12.512.5 4.34.3 1.21.2 2.82.8 출처 : 농촌자원개발연구소 “식품성분표”Source: Rural Resources Development Institute "Food Ingredients Table"

일반적으로 고추장은 메주가루, 고춧가루, 찹쌀가루에 소금으로 간을 하여 담근 매운 장을 의미하며, 이와 같은 고추장은 특유의 향과 매운맛이 어우러진 독특한 조미식품으로서 음식을 조리할 때 널리 사용되고 있다.
In general, gochujang refers to spicy soy sauce soaked in salt with meju powder, red pepper powder, and glutinous rice flour.

현재 공지된 사과 고추장의 제조방법으로, 한국 공개특허 제94-34815호 에서는 분쇄마늘, 파, 양파, 다시마가루에서 원액을 추출하고, 분쇄한 사과즙, 양조간장, 소금, 쌀가루를 혼합하여 쌀가루가 익을 때 까지 증자한 후 이에 고츳가루를 섞어 80℃까지 가열한 후 올리고당을 혼하는 것을 특징으로 하고 있다.
As a currently known method for preparing apple red pepper paste, Korean Patent Application Publication No. 94-34815 extracts a stock solution from crushed garlic, green onion, onion, and kelp powder, and mixes the crushed apple juice, brewed soy sauce, salt, and rice flour to make rice flour ripe. It is characterized by mixing oligosaccharides after cooking until it is heated until it is heated to 80 ° C.

한편, 한국 공개특허 제98-50105호 에서는 사과, 호박, 딸기, 토마토, 대추를 80:10:5:5의 비율에 20중량%의 물을 섞은 후 70%로 농축한 후 10∼20중량%의 고츳가루와 소금을 넣어 간을 하는 것을 특징으로 하고 있다.
Meanwhile, in Korean Patent Application Publication No. 98-50105, apple, pumpkin, strawberry, tomato, and jujube are mixed with 20% by weight of water in a ratio of 80: 10: 5: 5, concentrated to 70%, and then 10-20% by weight. It is characterized by the fact that it is seasoned with powdered cornmeal and salt.

또한, 한국 공개특허 제2002-0016223호 에서는 사과건조물과 설탕을 혼합하여 가열 농축한 사과 조림물에 진간장, 고츳가루, 콩가루를 혼합하여 소금으로 간을 한 것을 특징으로 사과고추장의 제조방법이 개시 되어 있다.
In addition, Korean Laid-Open Patent Publication No. 2002-0016223 discloses a method for producing apple red pepper, characterized in that the mixture of dried apples and sugar is mixed with soy sauce, gourd powder, and soybean powder, and then seasoned with salt. have.

상기와 같은 방법으로 제조되는 고추장은 고온으로 사과 분쇄물 또는 과즙을 가열하여 얻은 조림물을 사용하기 때문에 이를 함유한 고추장은 사과 고유의 향미와 영양성분의 손실이 사과를 이용한다는 원래의 의미가 없다는 것이 단점이다.Kochujang prepared by the method described above uses a boiled product obtained by heating apple grind or juice at a high temperature, and thus, kochujang containing it does not have the original meaning that the loss of its inherent flavor and nutrients uses apple. It is a disadvantage.

본 발명은 사과 추출액을 이용하여 사과 고유의 향미와 영양성분이 함유된 사과 고추장의 제조방법을 제공하는데 그 목적이 있다.It is an object of the present invention to provide a method for producing apple kochujang containing apple flavor and nutrients using apple extract.

상기 목적을 달성하기 위하여, 본 발명은 사과 추출액을 유효성분으로 하는 고추장의 제조방법을 제공한다.
In order to achieve the above object, the present invention provides a method for producing red pepper paste with the apple extract as an active ingredient.

이하, 본 발명을 상세하게 설명한다.
EMBODIMENT OF THE INVENTION Hereinafter, this invention is demonstrated in detail.

본 발명은 사과 추출액 20.0∼50.0중량%, 맥아당 3.0∼10.0중량%, 찹쌀가루 5.0∼15.0중량%, 고춧가루 25.0∼45.0중량%, 소금 2.0∼15.0중량%를 혼합하여 품온 15∼20℃에서 6개월 이상 숙성시키는 사과 고추장의 제조방법에 관한 것 이다.
The present invention is a mixture of apple extract 20.0-50.0% by weight, malt sugar 3.0-10.0% by weight, glutinous rice powder 5.0-15.0% by weight, red pepper powder 25.0-45.0% by weight, salt 2.0-15.0% by weight of 6 months at 15-20 ℃ It relates to a method of producing apple red pepper paste aged over.

사과 과즙 : 본 발명의 사과는 전라북도 장수군에서 재배된 홍로 품종으로서 이물질을 제거한 후 압착하여 과즙을 얻었다.
Apple juice: Apples of the present invention are cultivars grown in Jangsu-gun, Jeollabuk-do.

사과 추출액 : 사과 과즙 30.0∼50.0중량%와 감초 1.0∼5.0중량%, 대추 0.5∼3.0중량%에 물 42.0∼68.5중량%를 넣은 다음 온도 50∼70℃에서 8∼12시간 저온 가열 추출하였다.
Apple extract: 30.0-50.0 wt% of apple juice, 1.0-5.0 wt% of licorice, and 42.0-68.5 wt% of water were added to 0.5-3.0 wt% of jujube, followed by extraction under reduced heat at 50-70 ° C for 8-12 hours.

상기 중량비는 사과 과즙, 감초, 대추로 인한 기능성 향상을 고려하여 선정된 수치로서, 상기 온도 및 추출시간 범위를 못 미치면 유효성분의 추출이 미비한 단점이 있고, 온도 및 추출시간 범위를 초과하면 유효성분이 손실될 우려가 있어 바람직하지 않다. 또한, 상기 추출 방식으로는 초음파 추출, 가열 추출, 초임계 추출법 등 종래의 추출 방식을 모두 사용할 수 있으나, 본 발명에서는 저온 추출방식에 의하여 추출하였다. 특히, 사과 과즙은 고온으로 가열시 영양성분의 손실 및 유기산이 휘발함으로서 사과 고유의 향미와 맛을 잃을 수 있으므로 저온에서 추출하는 것이 바람직하다.
The weight ratio is a value selected in consideration of the functional improvement due to apple juice, licorice, jujube, if the temperature and the extraction time falls short of the extraction of the active ingredient, the active ingredient is exceeded if the temperature and the extraction time exceeds the range It is not preferable because it may be lost. In addition, although the conventional extraction method such as ultrasonic extraction, heat extraction, supercritical extraction method can be used as the extraction method, in the present invention it was extracted by a low temperature extraction method. In particular, the apple juice is preferably extracted at a low temperature because it can lose the flavor and taste of the apple due to the loss of nutritional ingredients and volatilization of organic acids when heated to a high temperature.

본 발명의 고추장 제조방법은 통상의 제조방법에 있어서 물 대신에 사과 추출액을 사용하는 것을 특징으로 한다.
Kochujang production method of the present invention is characterized by using an apple extract instead of water in a conventional production method.

구체적으로 본 발명은 찹쌀가루, 고츳가루, 맥아당의 혼합물에 사과 추출액을 넣어 반죽한 후 소금을 넣어 간을 맞추어 숙성시키는 것을 특징으로 한다.Specifically, the present invention is characterized in that the mixture of glutinous rice flour, gourd flour, maltose and put the apple extract in the dough and knead the salt to put the liver to ripen.

본 발명은 사과 과즙을 고온에서 가열 농축한 사과 조림물을 사용하는 대신 저온 가열 추출법에 의하여 얻어지는 사과 추출액을 고추장 제조에 첨가 함으로서 고온 가열과 농축에 따른 사과의 영양성분과 고유한 향미의 손실을 최소화 함으로서 사과의 맛과 향미가 우러나오는 고추장을 제조할 수 있다. The present invention minimizes the loss of nutrients and inherent flavor of apples caused by high temperature heating and concentrating by adding apple extract obtained by low temperature heating extraction method to the preparation of red pepper paste instead of using apple stew which is concentrated and concentrated apple juice at high temperature. By using this, you can make gochujang with the taste and flavor of apples.

이하, 본 발명을 하기 실시예에 의하여 보다 구체적으로 설명하지만 이들에 의하여 본 발명의 범위가 제한되는 것은 아니다.
Hereinafter, the present invention will be described in more detail with reference to the following examples, but the scope of the present invention is not limited thereto.

( 실시예 1 ) 사과추출액의 제조Example 1 Preparation of Apple Extract

사과 과즙 , 감초, 대추를 각각 35.0중량%, 3.0중량%, 2.0중량%, 물 60.0중량%를 추출 탱크에 넣고, 추출온도 60℃에서 8시간 동안 추출한 다음 여과한 여과액을 사과 추출액으로 하였다.
Apple juice, licorice and jujube were 35.0% by weight, 3.0% by weight, 2.0% by weight, and 60.0% by weight of water, respectively, extracted at an extraction temperature of 60 ° C. for 8 hours, and the filtrate was filtered to give an apple extract.

( 실시예 2 ) 사과 추출액을 사용한 고추장 제조예Example 2 Preparation of Kochujang Using Apple Extract

본 발명의 고추장을 제조하기위하여 (실시예1)의 사과 추출액 35.0량%, 맥아당 10.0중량%, 찹쌀가루 10.0중량%, 고춧가루 40.0중량%와 소금 5.0중량%를 혼합하여 6개월간 숙성시켰다.
In order to prepare the red pepper paste of the present invention, it was aged for 6 months by mixing 35.0% by weight of the apple extract of Example 1, 10.0% by weight of malt sugar, 10.0% by weight of glutinous rice powder, 40.0% by weight of red pepper powder and 5.0% by weight of salt.

( 실시예 3 ) 물을 사용한 고추장 제조예Example 3 Preparation of Kochujang Using Water

본 발명의 사과 추출액 고추장과 비교하기 위하여 사과 추출액 대신 물 35.0중량%, 맥아당 10.0중량%, 찹쌀가루 10.0중량%, 고춧가루 40.0중량%와 소금 5.0중량%를 혼합하여 6개월간 숙성시켰다.
Compared to the apple extract kochujang of the present invention, it was aged for 6 months by mixing 35.0% by weight of water, 10.0% by weight of malt sugar, 10.0% by weight of glutinous rice, 40.0% by weight of red pepper powder and 5.0% by weight of salt.

( 시험예 1 ) 유리 지방산 함량Test Example 1 Free Fatty Acid Content

상기 (실시예 2)와 (실시예 3)에서 제조된 고추장을 시료로 하여 유리 지방산의 함유량을 (표2)의 기기 조건에 따라 가스크로마토그래피법으로 분석하였다.
Using the kochujang prepared in (Example 2) and (Example 3), the content of free fatty acids was analyzed by gas chromatography according to the equipment conditions of (Table 2).

구체적으로 시료 각 5g씩을 취하여, pH 4.0 인산 완충액 10mL을 넣어 분산 시킨 후 여기에 n-Hexane 25mL씩으로 2회 진탕 추출한 다음 여과한 여액을 감압 농축하여 전량 5mL로 하여 가스크로마토그래법 피크 면적을 측정하고, (실시예2)와 (실시예3)의 각 지방산 피크를 표준액의 아미노산 피크 면적과 비교하여 얻어진 결과를 하기 (표3)에 정리하였다.
Specifically, take 5 g of each sample, disperse 10 mL of pH 4.0 phosphate buffer, and shake twice with 25 mL of n-Hexane. Concentrate the filtered filtrate under reduced pressure to make a total amount of 5 mL to measure the gas chromatograph peak area. And the results obtained by comparing the fatty acid peaks of (Example 2) and (Example 3) with the amino acid peak areas of the standard solution are summarized in Table 3 below.

가스크로마토그래피 조건Gas Chromatography Conditions 칼럼column DB-5( 5%Polydimethylsilioxane ) capillary(0.52mmX50m)DB-5 (5% Polydimethylsilioxane) capillary (0.52mmX50m) 칼럼온도Column temperature 50℃(2분)-->10℃/min-->150℃-->15℃/min-->250℃50 ° C (2 minutes)-> 10 ° C / min-> 150 ° C-> 15 ° C / min-> 250 ° C 검출기Detector FID(Flame ionization detector), 260℃Flame ionization detector (FID), 260 ° C 주입구Inlet split ratio 100:1, 280℃split ratio 100: 1, 280 ℃ 주입량Injection volume 1uL1 uL

유리 지방산의 함량Content of free fatty acids 함유량(mg/100g)Content (mg / 100g) 실시예 2Example 2 실시예 3Example 3 팔미트산(16:0)Palmitic acid (16: 0) 24.324.3 18.118.1 리놀레산(18:2)Linoleic Acid (18: 2) 34.234.2 15.815.8 올레인산(18:1)Oleic acid (18: 1) 29.629.6 22.022.0 스테아린산(18:0)Stearic acid (18: 0) 11.411.4 13.713.7 리놀렌산(18:3)Linolenic Acid (18: 3) 19.019.0 8.98.9

상기 (표3)에서 보는 바와 같이 본 발명의 사과 추출액을 사용한 (실시예2)의 고추장이 유리 지방산 함량에 있어서 (실시예3)(종래의 제조방법) 보다 높은 것을 확인할 수 있었다.
As shown in the above (Table 3), it was confirmed that the kochujang of (Example 2) using the apple extract of the present invention was higher than that of (Example 3) (the conventional production method) in the free fatty acid content.

( 시험예 2 ) 기호도 평가(Test Example 2) Acceptability Evaluation

본 발명의 제조방법에 따라 제조된 고추장에 대해 기호도 평가를 실시하였고, 그 결과는 (표4)와 같았다. The preference of red pepper paste prepared according to the manufacturing method of the present invention was evaluated, and the results were as shown in Table 4.

평가는 전문 관능검사 요원 20명을 대상으로 하여, 맛. 향. 색상 등을 평가 하였다.
The evaluation is based on 20 professional sensory test personnel. incense. Colors were evaluated.

평가방법은 각 항목에 대하여 매우 좋음(5점), 좋음(4점), 보통(3점), 나쁘지 않다(2점), 나쁘다(1점)로 평가한 다음, 그 평균값을 표기 하였다.
The evaluation method was evaluated as being very good (5 points), good (4 points), normal (3 points), not bad (2 points), and bad (1 point) for each item, and the average value was indicated.

기호도 평가표Preference score sheet 실시예2Example 2 실시예3Example 3 색상color 4.254.25 3.923.92 맛 flavor 4.654.65 4.124.12 냄새 smell 4.184.18 3.683.68 전체적인 기호도Overall preference 4.364.36 3.913.91

* 전체적인 선호도 = ( 색상(점수) + 맛(점수) + 냄새(점수) ) / 3 )
* Overall Rating = (Color (Score) + Taste (Score) + Odor (Score)) / 3)

상기 (표4)의 결과에서 알 수 있듯이 본 발명의 사과 추출액을 사용한 (실시예2)의 고추장은 (실시예3)(종래의 제조방법)과 비교시 전체적인 기호도가 높다는 것을 알 수 있었다.
As can be seen from the results of Table 4, the kochujang of (Example 2) using the apple extract of the present invention was found to have a high overall acceptability compared with (Example 3) (the conventional production method).

Claims (2)

사과 추출액 20.0∼50.0중량%, 맥아당 3.0∼10.0중량%, 찹쌀가루 5.0∼15.0중량%, 고춧가루 25.0∼45.0중량%, 소금 2.0∼15.0중량%를 혼합하여 품온 15∼20℃에서 6개월 이상 숙성시키는 것을 특징으로 하는 사과 고추장의 제조방법.Apple extract 20.0-50.0% by weight, malt sugar 3.0-10.0% by weight, glutinous rice powder 5.0-15.0% by weight, red pepper powder 25.0-45.0% by weight, salt 2.0-15.0% by weight of aged for 15 months at 15-20 ℃ Apple red pepper paste manufacturing method characterized in that. 청구항1.의 사과 추출액은 사과 과즙 30.0∼50.0중량%와 감초 1.0∼5.0중량%, 대추 0.5∼3.0중량%에 물 42.0∼68.5중량%를 넣은 다음 온도 50∼70℃에서 8∼12시간 저온 가열 추출한 것을 특징으로 하는 사과 고추장의 제조방법.
Apple extract of claim 1 is 30.0 to 50.0% by weight apple juice, 1.0 to 5.0% by weight licorice, 4 to 68.5% by weight in jujube 0.5 to 3.0% by weight and then heated at a low temperature of 50 to 70 ℃ for 8 to 12 hours Apple pepper paste manufacturing method characterized in that the extract.
KR1020100020181A 2010-03-08 2010-03-08 The manufacture method of red pepper paste containing the liquid extracted from an apple KR20110101269A (en)

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