Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Effect of Storage Conditions on the Chemical Characteristics of Traditional Kochujang

저장조건에 따른 전통고추장의 성분 특성 변화

  • Kim, Dong-Han (Department of Food and Nutrition, Mokpo National University) ;
  • Lee, Jung-Seung (Division of Food Standard, Korea Food and Drug Administration) ;
  • Lee, Sang-Bok (National Honam Agricultural Experiment Station, R.D.A.)
  • 김동한 (목포대학교 식품영양학과) ;
  • 이정성 (식품의약품안전청 식품규격과) ;
  • 이상복 (농촌진흥청 호남농업시험장)
  • Published : 2002.06.01
Download PDF
⟨ Previous Next ⟩

Abstract

Effect of anti-microbial agents, such as alcohol, garlic, chitosan, K-sorbate, mustard, or pasteurization on the quality of traditional kochujang was investigated during storage at $30^{\circ}C$ for 24 weeks. The pH of kochujang decreased during storage and titratable acidity changed little in the group of mustard and garlic addition. Reducing sugar increased during storage, with higher values for K-sorbate of alcohol added groups than the other groups. Alcohol contents increased during storage with higher values in control or chitosan added group. Amino nitrogen contents of kochujang decreased gradually during storage and were lower in control or chitosan added group. Ammonia nitrogen contents were lower in alcohol, garlic, K-sorbate or mustard added kochujang. The content of total free amino acid increased slightly during storage and were higher in pasteurized, garlic or alcohol added kochujang. After 24 weeks of storage, the results of sensory evaluation showed K-sorbate, garlic or alcohol added kochujang were more acceptable than control in the sense of taste.

고추장의 저장성 향상을 목적으로 숙성이 완료된 고추장에 마늘이나 알콜, 키토산, K-sorbate, 겨자를 첨가하거나 저온살균 처리를 하여 포장하고 $30^{\circ}C$에서 24주간 저장하면서 화학성분의 변화를 비교하였다. 고추장의 pH는 저장 중에 저하하였고 적정산도는 저장 8주 이후에 감소하나 겨자와 마늘 첨가구에서 높았다. 환원당은 저장 $16{\sim}20$주에 증가하여 K-sorbate와 알콜 첨가구에서 높았고, 알콜의 증가는 대조구와 키토산 첨가구에서 심하였다. 아미노태 질소 함량은 알콜이나 마늘, K-sorbate, 겨자 첨가구에서 낮았다. 유리 아미노산은 저장 중에 증가하였고 저온 살균구와 마늘, 알콜 첨가구에서 많았다. $30^{\circ}C$에서 24주 저장한 고추장의 관능치는 유의성은 없으나 맛은 K-sorbate와 마늘, 겨자 첨가구, 색은 저온 살균구와 K-sorbate, 알콜 첨가구, 향기는 마늘과 키토산 첨가 고추장이 우수하여 종합적인 기호도에서 K-sorbate와 마늘, 알콜 첨가 고추장이 좋았다.

Keywords

References

  1. Kwan, D.J., Jung, J.W., Kim, J.H., Park, J.Y., Yoo, J.Y., Koo, Y.J. and Chung, K.S. Studies on establishment of optimal aging time of Korean traditional kochujang. Agric. Chem. Biotech. 39: 127-133 (1996)
  2. Yoo, B.S., Choi, W.S. and Ryu. Y.K. Flow properties of traditional kochujang: Effect of fermentation time. J. Korean Soc. Food Sci. Nutr. 28: 554-558 (1999)
  3. Yeo, Y.K. and Kim, Z.U. Studies on the standardization of the processing conditional of kochujang (red pepper paste). J. Korean Agric. Chem. Soc. 21: 16-21 (1978)
  4. Kim, Y.S., Cha, J., Jung, S.W., Park, E.J. and Kim, J.O. Changes of physicochemical characteristics and development of new quality indices for industry-produced koji kochujang. Korean J. Food Sci. Technol. 26:453-458 (1994)
  5. Jung, S.W., Kim, Y.H., Koo, M.S. and Shin, D.B. Changes in physicochemical properties of industry-type kochujang during storage. Korean J. Food Sci. Technol. 26: 403-410 (1994)
  6. Lee, K.Y, Kim, H.S., Lee, H.G., Han, O. and Chang, U.J. Studies on the prediction of the shelf-life of Kochujang through the physicochemical and sensory analyses during storage. J. Korean Soc. Food Sci. Nutr. 26: 588-594 (1997)
  7. Kim, H.S., Lee, K.Y, Lee, H.G., Han, O. and Chang U.J. Studies on the extension of shelf-life of kochujang during storage. J. Korean Soc. Pood Sci. Nutr. 26: 595-600 (1997)
  8. Kim, J.O. and Lee, K.H. Effect of temperature on color and color-preference of industry-produced kochujang during storage. J. Korean Soc. Food Nutr. 23: 641-646 (1994)
  9. Shin, D.B., Park, W.M., Yi, O.S., Koo, M.S. and Chung, K.S. Effect of storage temperature on the physicochemical characteristics in kochujang (red pepper soybean paste). Korean J. Food Sci Technol. 26: 300-304 (1994)
  10. Lee, J.S., Choi, Y.J., Kwon, S.J., Yoo, J.Y. and Chung, D.H Screening and characterization of osmotolerant and gas-producing yeasts from traditional doenjang and kochujang. Food Sci. Biotechnol. 5: 54-58 (1996)
  11. Kim, G.T, Hwang, Y.I., Lim, S.I. and Lee, D.S. Carbon dioxide production and quality changes in Korean fermented soybean paste and hot pepper-soybean paste. J. Korean Soc. Fod Sci. Nutr. 29: 807-813 (2000)
  12. Kim, M.S., Ahn, Y.S. and Shin, D.H. Analysis of brewing factors during fermentation of kochujang. Korean J. Food Sci. Technol 32: 1149-1157 (2000)
  13. Kim, M.S., Ahn, E.Y., Ahn, E.S. and Shin, D.H. Characteristic changes of kochujang by heat treatment. Korean J. Pood Sci. Technol. 32: 867-874 (2000)
  14. Byun, M.W., Kwon, J.H. and Cho, H.O. Sterilization and storage of spices by irradation I. Sterilization of powdered hot pepper paste. Korean J. Food Sci. Technol. 15: 359-363 (1983)
  15. Chun, M.S., Lee, T.S. and Noh, B.S. Effect of gamma-irradiation on quality of kochujang during storage. Food Sci. Biotechnot. 1: 117-122 (1992)
  16. Kim, M.S., Oh, J.A., Shin, D.H. and Han, M.S. Fermentation properties of irradiated kochujang. Korean J. Food Sci. Technol 30: 934-940 (1998)
  17. Shin, D.H., Ahn, E.Y., Kim, Y.S. and Oh, J.A. Fermentation characteristics of kochujang containing horseradish or mustard Korean J. Food Sci. Technol. 32: 1350-1357 (2000)
  18. Yamamoto, Y., Higashi, K. and Yoshii, H. Inhibitory activity of ethanol on food spoilage bacteria. Nippon Shokuhin Kogyo Gakkaishi 31: 531-535 (1984) https://doi.org/10.3136/nskkk1962.31.8_531
  19. Lee K.S. and Kim, D.H. Trial manufacture of low-salted kochuwng (red pepper soybean paste) by the addition of alcohol. Korean J. Food Sci. Technol. 17: 146-154 (1985)
  20. Sheo, H.J. The antibacterial action of garlic, onion, ginger and red pepper juice. J. Korean Soc. Food Sci. Nutr. 28: 94-99 (1999)
  21. Kim, D.H. Effect of condiments on the physicochemical properties of traditional kochujang during aging. Research Bulletin of Human Ecology. Mokpo National University 3: 1-13 (2000)
  22. Kim, D.H. Effect of condiments on the microflora, enzyme activity and taste components of traditional kochujang during fermentation. Korean J. Food Sci. Technol. 33: 264-270 (2001)
  23. Kim, D.H. and Lee, J.S. Effect of condiments on the physicochemical characteristics of traditional kochujang during fermentation. Korean J. Food Sci. Technol. 33: 353-360 (2001)
  24. Chun, K.H,. Kim, B.Y., Son, T.I. and Hahm, Y.T. The extension of tofu shelf-life with water-soluble degraded chitosan as immersion solution. Korean. J. Food. Sci. Technol, 29: 476-481 (1997)
  25. Yun, Y.S., Kim, K.S. and Lee, Y.N. Antibacterial and antifungal effect of chitosan. J. Chitin Chitosan 4: 8-14 (1999)
  26. Shim, K.W., Seo, K.I., Kang, K.S., Moon, J.S. and Kim, H.C. Antimicrobial substances of distilled components from mustard seed. J. Korean Soc. Food Nutr. 24: 948-955 (1995)
  27. Seo, K.L, Park, S.K., Park, J.R., Kim, H.C., Choi, J.S. and Shim, K.H. Changes in antimicrobial activity of hydrolyzate from mus tard seed (Brassica juncea). J. Korean Soc. Food Nutr. 25: 129-134 (1996)
  28. Kim, D.H., Kwon, Y. M. Effect of storage conditions on the microbiological and physicochemical characteristics of traditional kochujang. Korean. J. Food Sci. Techhol. 33: 589-595 (2001)
  29. Official methods of miso analysis. Institute of Miso Technologists, Tokyo (1968)
  30. SAS Institute, Inc. SAS User's Guide. Statistical Analysis System Institute, 5th ed., Cary, NC, USA (1985)