• 한국식품영양과학회지
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• 제42권5호
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• pp.828-831
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• 2013

고춧가루 첨가 시기에 따른 사과고추장혼합물에서의 에탄올 생성과 고추장 제조 후 관능검사를 실시하여 사과고추장의 가능성을 검토하고자 하였다. 고춧가루 첨가 전의 사과고추장혼합물에서 효모의 생육은 발효 5일 후 약 6.5 log CFU/ g으로 빠른 증식을 보였으며, 에탄올 생성 농도는 발효 15일 후 3.8%에 도달하였다. 고춧가루를 미리 첨가한 사과고추장혼합물의 경우에 효모균주의 생육은 발효 20일 후 7 log CFU/g으로 증가하였고, 25일 발효 후에 에탄올 농도가 1.3 %에 이르러 고춧가루 첨가 방법에 따른 에탄올 생성 농도에서 큰 차이를 보였다. 그러나 고춧가루 첨가시기에 따른 사과고추장의 전체적인 기호성에서는 큰 차이를 보이지 않았다.

• 한국조리학회지
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• 제24권1호
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• pp.105-113
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• 2018

In this study, optimized pre-treatment conditions were investigated to improve the quality of gochujang apple jangachi. The moisture content was decreased by 14% in 60% sugar solution and 17% in 30% salt solution during 12 hours. On the one hand, in the case of dry sugar and salt method, moisture content was decreased rapidly by 20% and 24%, respectively during 12 hours. Compared with the sugar and salt solution method, the dry sugar and salt method was more effective in reducing moisture content during 12 hours. In the case of osmotic dehydration of the apple parts in the dry sugar method, the moisture content of the flesh, flesh including peel, and peel of apple decreased by 23%, 20%, and 16%, respectively during 6 hours. However, in the dry salt method, the moisture content of the flesh, flesh including peel, and peel of apple decreased by 19%, 12% and 13%, respectively during 2 hours. During this time, the pH tended to decrease, regardless of the presence of sugar and salt. Total acidity was slightly increased in the case of salt. In hot air drying after osmotic dehydration, the moisture content of flesh including peel of apple decreased from 64% and 67% to 31% and 27%, respectively at 90 minutes, and from 64% and 67% to 11% and 18% at 150 minutes, respectively. The moisture content of the peel decreased from 51% to 10% at 120 minutes. As a result of the sensory evaluation, the overall acceptance of the flesh and flesh including peel was highly evaluated, resultantly, the products were considered to be suitable for the production of gochujang apple jangachi.