Technical Development of Korean Type Hot sauce

한국식 핫소스의 제조기술 개발

  • 권동진 (한국식품개발연구원 생물공학연구부) ;
  • 이성 (한국식품개발연구원 생물공학연구부) ;
  • 윤기도 (한국식품개발연구원 생물공학연구부) ;
  • 한남수 (한국식품개발연구원 생물공학연구부) ;
  • 유진영 (한국식품개발연구원 생물공학연구부) ;
  • 정건섭 (연세대학교 생물자원공학과)
  • Published : 1996.12.30

Abstract

To develope a manufacturing process of the Korean type hot sauce, ingredients and chemical components of the imported hot sauces were investigated. The major ingredients of the imported hot sauce were chili, vinegar and salt. Chemical analysis of the imported hot sauce showed: moisture; 44.73-95.66%, total nitrogen; 0.11-1.06%, reducing sugar; 0.03-3.18%, crude fiber; 0.42-2.51%, salt; 0.87-10.44%, pH; 3.22-4.05, titratable acidity; 1.18-3.62%, capsanthin; 0.44-1.06% and capsaicin; 2.40-4.28 mg%. With the red pepper powder and/or kochujang, 20 Korean type hot sauces were prepared. Chemical analysis of the Korean type hot sauce showed: moisture; 53.07-78.30%, total nitrogen; 0.34-0.68%, reducing sugar; 1.60-4.34%, curde fiber; 1.31-2.54%, salt; 4.07-5.56%, pH; 3.37-2.54, titratable acidity; 1.15-3.06%, capsanthin; 0.11-1.36% and capsaicin; 0.55-1.42 mg%. Chemical components except capsaicin of the Korean type hot sauce were similar to those of the imported one. As the results of sensory evaluation on the 20 Korean type hot sauces with red pepper powder and/or kochujang developed, three Korean type hot sauces were finally selected. As compared with Sriracha hot sauce, an imported hot sauce, the Korean type hot sauces were evaluated to be superior to the imported one.

Keywords

hot sauce;red pepper powder;kochujang