한국조리학회지 (Culinary science and hospitality research)

  • 제23권5호
  • /
  • Pages.87-91
  • /
  • 2017
  • /
  • 2466-0752(pISSN)
  • /
  • 2466-1023(eISSN)
한국조리학회 (Culinary Society of Korean Academy)
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청양고추 착즙액을 첨가한 천일염의 품질특성에 관한 연구

Quality Characteristics of Sun-dried Salt and added with Cheongyang Hot Pepper (Capsicum annuum L.) Juice

  • 박혜연 (부천대학교 호텔외식조리과) ;
  • 이종필 (부천대학교 호텔외식조리과)
  • 투고 : 2017.07.30
  • 심사 : 2017.08.19
  • 발행 : 2017.08.31
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초록

This study was conducted to investigate the quality characteristics of sun-dried salt prepared with added Cheongyang hot pepper juice(CPJ). The moisture, crude protein, crude lipid, and crude ash contents of the CPJ were 84.36%, 2.27%, 1.41%, and 0.67% respectively. The moisture content, yellowness, capsaicin, and dihydrocapsaicin of sun-dried salt increased according to the level of added CPJ, whereas the NaCl, pH, lightness, and redness value increased. The sensory evaluation results showed that preferences for the sun-dried salt increased as CPJ, approached their optimum value and decreased as they exceeded optimum levels. Consequently, the proposed optimum level in the ingredient formulation for manufacture of the standard sun-dried salt was 30% CPJ, as based on analyses. Ultimately, this study was expected to contribute to the commercialization of sun-dried salt of high quality.

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참고문헌

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