Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Changes in Perceived Intensities of Pungency of Ramen Soup

라면에서 나타나는 매운 감각 인지 강도의 변화

  • Published : 2003.08.01
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Abstract

The intensity of pungency of capsicum solutions (30 Scoville Unit and 50 Scoville Unit) was decreased when a pork extract paste was mixed with the capsicum solutions. Three types of flavor enhancers, 0.5% (w/w) monosodium glutamate, 0.5% (w/w) IG (IMP : GMP = 0.5 : 0.5) and 0.5% (w/w) $Aromild^{\circledR}$ (yeast extract) decreased pungency of hot ramen soup including chilli pepper. 10% (w/w) sucrose decreased pungency of 0.66 ppm capsicum, and 0.66 ppm capsicum decreased sweetness of 10% (w/w) sucrose. Pungency of hot ramen soup was also affected by types of noodles which is boiled in the soup. The intensity of pungency of the ramen soup with fried noodles was lower than the soup with dried or fresh noodles.

고추로부터 추출한 capsicum 용액(30 Scoville Unit와 50 Scoville Unit)의 매운 감각은 돈골(豚骨)베이스의 순한맛 라면 스프를 혼합하였을 때 뚜렷한 감소 현상을 보였다. 이러한 감소 현상과 관련하여 3가지 향미증진제, 0.5%(w/w) MSG, 0.5%(w/w) IG, 0.5%(w/w) $Aromild^{\circledR}$(yeast extract, Japan)가 고춧가루를 함유하는 라면의 매운 정도를 감소시키는 효과를 확인하였고, 10%(w/w) 설탕과 0.66 ppm의 capsicum이 서로 masking 현상을 보임을 알 수 있었다. 유탕면을 사용하는 라면의 매운 정도는 면을 끊일 때 우러나오는 유지 성분에 의하여도 감소하였다.

Keywords

References

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