15F-22 |
Development of Korean traditional hot pepper paste of instant type |
H. S. JEONG, Dept. of Food Science and Biotechnology, Chungbuk Provincial University, 40 Gumgu-ri, Okchon, 373-807, South Korea, Y. K. Min, Dept. of Food Science and Technology, Chungbuk National University, 48 Gaesindong, Cheongju, 361-763, South Korea, and E. S. Park, METOME Food Co., LTD., 40 Gumgu-ri, Okchon, 373-807, South Korea. Korean traditional hot pepper paste containing health-functional components is marketed in East-South Asia and is increasing in popularity. Manufacture time of traditional method is very long and the process is complex and inconvenient. But studies on the reducing of manufacture time have not been reported. Our objective in this study was to develop a manufacture process of Korean traditional hot pepper paste of instant type can be reducing of processing time without fomentation process. Premixture, Korean traditional hot pepper paste of instant type, were made with different mixing ratio using pre-gelatinized rice flour, powdered hot pepper, edible salt, powdered sugar and enzyme. Distilled water of 40% of final products was added to premixture and mixed at 60oC and maintained during 2 hrs. Color and Texture were measured by using colorimeter and rheometer every 30 minutes. Sensory evaluation was carried out on the same time. Results showed that a-values of colorimeter after added water ranged from 15.83 to 18.37 with different mixing conditions and ranged from 14.68 to 16.96 after 1 hour and slightly decreased afterward. L-values ranged from -71.43 to -68.47 after 1 hour. Adhesiveness measured by rheometer were decreased during 1-1.5 hrs but slightly increased in 2 hrs. Hardness were decreased with time. As increased powdered hot pepper content, hot taste of hot pepper paste was increased. Manufacture time of hot pepper paste from the data of color, taste and texture was adapted after 1-1.5 hrs after mixing. From the sensory evaluation overall quality was the best in 14% of powdered hot pepper, 50% of pre-gelatinized rice flour, 25% of powdered sugar and 11% of edible salt. These results indicated that hot pepper paste of instant type could be produced by manufacture of premixture and developed by using different type of cereals.
Session 15F, Product Development
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