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Effects Quality Characteristics and Development of Global Sauce using Traditional Gochujang
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 Title & Authors
Effects Quality Characteristics and Development of Global Sauce using Traditional Gochujang
Cho, Kyung-Hyun; Kang, Soon Ah;
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Gochujang, a kind of fermented red pepper paste with soybean koji, is a traditionally using spices in Korea and is characterized by its special taste in combination with hot, sweet and salty taste, and its component are consist of protein, carbohydrates, capsanthin and capsinoids, vitamin and other minor components. We tried to develop Gochujang sauce characterized by mild hot and spicy taste, proper viscosity and its strong application to steak, fried food, pizza and others. Gochujang sauce tended to show strong red color and lightness as pH decreases and Paprica oleoresin improved a value to 12.11 and L value to 24.24 which is similar to tomato paste 1:1-1.5:1 ratio of Gochujang and tomato paste was evaluated to be acceptable in the aspect of Gochujang`s characteristics.
Gochujang sauces;Sensory evaluation;Korea fermented food;Viscosity;Acidity;
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난각의 손상 없이 조미액가압침투방법을 이용한 훈제 계란의 품질특성,김진곤;조형진;황용일;권상철;

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