The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Development of Mixed Seasoning Products for Fish Dishes using Korean Chili Peppers(Capsicum annuum L.)

고추를 이용한 생선용 복합 분말 조미료 개발 및 평가

  • Lee, Seul (Dept. of Food and Nutrition Research Institute of Human Ecology, Seoul National University) ;
  • Kim, Min-Kyoung (Dept. of Food and Nutrition Research Institute of Human Ecology, Seoul National University) ;
  • Yoo, Kyung-Mi (Dept. of Food and Nutrition, SoongEui Women's College) ;
  • Park, Jae-Bok (Korean Food Research Institute) ;
  • Hwang, In-Kyeong (Dept. of Food and Nutrition Research Institute of Human Ecology, Seoul National University)
  • 이슬 (서울대학교 식품영양학과.생활과학연구소) ;
  • 김민경 (서울대학교 식품영양학과.생활과학연구소) ;
  • 유경미 (숭의여자대학 식품영양과) ;
  • 박재복 (한국식품연구소) ;
  • 황인경 (서울대학교 식품영양학과.생활과학연구소)
  • Received : 2011.02.28
  • Accepted : 2011.03.16
  • Published : 2011.03.30
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Abstract

The objective of this study was to develop mixed seasoning products with Korean chili peppers(Capsicum annuum L.) and examine their characteristics based on a sensory evaluation. One-hundred chili pepper-related products were collected from American local favorites and analyzed for composition. Four different seasonings were prepared for the value-added seasoning products, and their sensory characteristics were measured. The Korean fish chili seasoning product showed higher overall acceptability, compared to local American seasoning(McCormick). The completed Korean chili seasoning products contained red pepper(20%), various herbs(31.7%), salt(11.5%), mushroom(8.6%), garlic(8.5%), curry, paprika(5.7%), and citron(2.8%). These results suggest the possibility of substituting mixed seasonings from foreign countries into Korean dishes.

미국산 복합 분말 조미료에 기초하여 수출용 고부가가치 고추 가공 제품으로 생선용 복합 분말 조미료를 개발하였다. 한국산 고춧가루와 한국 고유의 재료인 유자, 버섯, 그리고 마늘을 첨가하여 짠맛과 단맛, 매운맛을 조화롭게 하여 맛의 차별화를 유도하였고, 생선의 비린내를 제거하였다. 수출용 생선 복합 분말 조미료 AI는 한국산 고춧가루(20%), 오레가노, 파슬리, 타임, 흑후추 등의 총 허브류(31.7%), 소금(11.5%), 유자(2.8%), 버섯(8.6%), 마늘(5.8%)의 식품 재료로 구성되었고, 그 외 파프리카, 설탕, 올리브 오일 등을 첨가하여 제조하였다. 미국인을 대상으로 한 기호도 평가에서 개발된 샘플(AI)은 미국산 복합 분말 조미료 제품보다 선호도가 높게 평가되었다.

Keywords

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