DONGSHIN UNIVERSITY INDUSTRY-ACADEMY COOPERATION;동신대학교산학협력단
发明人:
LEE SONG MI,이송미,RO HEE KYONG,노희경,SIM EUN,심은,PARK SEO HYUN,박서현
申请号：
KR1020180010647
公开号：
KR1020190091728A
申请日:
2018.01.29
申请国别(地区):
KR
年份:
2019
代理人:
摘要：
The present invention relates to a red pepper paste sauce. More specifically, the present invention provides a red pepper paste sauce which has enhanced palatability by adding a kelp extract and soybean flour to alleviate the spicy taste and has oxidative stability due to increased total phenol content and tannin content. The red pepper paste sauce comprises: 30-50 wt% of red pepper paste； 5-10 wt% of sugar； 1-5 wt% of red pepper powder； 3-7 wt% of soy sauce； 10-20 wt% of starch syrup； 5-15 wt% of a hot water extract of kelp； 10-20 wt% of soybean flour； and 1-10 wt% of water.본 발명은 고추장 소스에 관한 것이다. 구체적으로 본 발명은 다시마 추출물과 콩가루가 첨가되어 매운 맛이 완화되고 기호성이 증가될 뿐만 아니라 총 페놀 함량 및 탄닌 함량이 증가되어 산화 안정성을 지닌 고추장 소스를 제공한다.
