Characteristics of improved Kochujang

개량식 고추장의 특성

In order to investigate systematically characteristics of improved Kochujang in comparision with traditional Kochujang, changes of components in curing of two Kochujangs, enzyme activities of koji and Meju, and effects of salt and red pepper were measured. And it was found that the large differences of amino nitrogen and reducing sugar contents were appeared in the initial stage of the curing period, but the changes were parallel thereafter. The protease activity of koji was maximum in weak acidic pH and that of Meju was maximum in neutral pH. The optimum condition of substrate digestion was three hours at $60^{\circ}C$, and that was more effective than curing at room temperature. The activities of protease and saccharogenic amylase were decreased remarkably by adding salt and red pepper, Therefore, to decompose starch and protein effectively, the addition of salt and red pepper after substrate digestion was more favorable.

개량식 고추장의 특징을 검토하기 위하여 재래식과 개량식 고추장의 숙성시 성분 변화, 메주와 고오지의 효소 역가 그리고 소금과 고추가루의 첨가 영향 등을 본 결과 숙성 초기에는 재래식과 개량식 고추장에서 아미노태질소, 환원당 함량의 큰 차이를 보이나 그 이후에는 평행되게 변화되었다. Koji의 protease역가는 악산성에서 메주는 중성에서 최대 활성을 보였다. 기질 소화의 최적 조건은 $60^{\circ}C$에서 3시간이었다. 소금 및 고추가루의 첨가로 protease와 당화 amylase의 역가가 현저하게 떨어지므로 소금과 고추가루는 소화 후에 첨가하는 것이 유리하였다.