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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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 Abstract
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.
 Keywords
Gochujang sauces;Sensory evaluation;Korea fermented food;Viscosity;Acidity;
 Language
Korean
 Cited by
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