Approach to the Taste Components of Kochuzang (Red Pepper Paste) - Part 1 : Content of Amino Acids and other Nitrogen Compounds -

고추장의 맛성분(成分)에 관(關)한 연구(硏究) - (제(第)1보(報)) 전(全)아미노산(酸) 함양(含量)과 질소성분(窒素成分) -

In order to identify the taste components of Kochuzang (red pepper paste), glutinous rice Kochuzang were prepared with addition of Saccharomyces rouxii and Torulopsis versatilis respectively. The nitrogen compounds were determined during the fermentation period at intervals and the amino acid components of 210 days aged glutinous rice Kochuzang were measured. Results are as follows; 1) The increment of amino-N and soluble-N of Kochuzang were increased remarkably during fermentation period untill 60 day but after that period, the increment was slowly changed. 2) Ammonia-N of Kochuzang was increased slowly during aging period but after that time, the amount was decreased slightly. 3) Amino-N ratio and Nitrogen solubility of 300 days aged Kochuzang were 23.71-25.38% and 54.12-56.19% respectively. 4) 17 Kinds of amino acid were identified at 210 days aged Kochuzang those were Lysine, Histidine, Arginine, Aspartic acid, Threonine, Serine, Glutamic acid, Proline, Glycine, Alanine, Valine, Methionine, Isoleucine, Leucine, Phenylalanine, Tryptophane and Tyrosine. 5) Total amino acids were 3.5-4.1% which consists of Glutamic acid, 0.95-1.05%, Aspartic acid, 0.63-0.65% and Serine, Proline, Alanine, Valine, Leucine were 0.22-0.28% respectively but Methionine, Histidine and Arginine were below 0.1%, and Tyrosine, Tryptophane and Phenylalanine existed in Kochuzang in small quantities.