DOI QR코드

DOI QR Code

Quality Characteristics of Traditional Kochujang Adding Pear Juices during Fermentation

배즙을 첨가한 전통고추장의 숙성과정 중 품질특성

  • Yoo, Mi-Young (Medicianl Science Division, Korea Research Institute of Chemical Technology) ;
  • Jung, Kwon-Hyug (Dept Food Science and Biotechnology, College of Fishery Science, Pukyong National University) ;
  • Yang, Ji-Young (Dept Food Science and Biotechnology, College of Fishery Science, Pukyong National University)
  • 유미영 (한국화학연구원 생명의약연구부) ;
  • 정권혁 (부경대학교 수산과학대학 식품생명공학부) ;
  • 양지영 (부경대학교 수산과학대학 식품생명공학부)
  • Published : 2005.10.01

Abstract

In order to improve qualities of traditional kochujang, pear juice was added to kochujang, and the physicoche-mical and microbial characteristics of pear-added kochujang were investigated for 2 months of fermentation at 30$^{\circ}C$. Moisture contents of pear-added kochujangs increased except of 9$\%$ pear-added kochujang and crude protein contents of them decreased as the fermentation proceeded. Total sugar contents of pear-added kochujangs did not change during the fermentation period, and reducing sugar contents of them increased remarkably from early stage of fermentation. The pH of pear-added kochujangs decreased and titratable acidity of them increased during fermentation. Amino-nitrogen contents of pear-added kochujangs increased remarkable after 45 days of fermentation. Viable cells counts of yeasts in pear-added kochujangs increased to 2.2$\∼$2.9$\times$$10^{3}$CFU/g, and bacterial cell counts were in relatively constant range of 2.1$\∼$2.9$\times$$10^{7}$CFU/g at the late stage of fermentation. Color of pear-added kochujangs had no difference and 'a' value decreased slightly during fermentation. The result of sensory evaluation showed that 6$\%$ pear added kochujang were more acceptable than others.

고추장의 품질향상을 위해 배즙의 농도를 달리하여 첨가하고 30$^{\circ}C$에서 2개월간 숙성시키면서 품질특성을 비교하였다 숙성이 진행되는 동안 배즙첨가 고추장의 수분함량은 배즙을 9$\%$ 첨가한 고추장을 제외하고는 증가하였으며 조단백질함량은 감소하였다. 배즙첨가 고추장의 총당함량은 숙성기간동안 변화가 없었으나 환원당함량은 숙성초기부터 급격히 증가하였다. 숙성 중 배즙첨가 고추장의 pH는 감소하였으며 산도는 증가하였다. 배즙첨가 고추장의 아미노태질소함량의 변화는 숙성 45일부터 급격히 증가하였다. 숙성 2개월에서 배즙첨가 고추장의 효모수는 2.2 $\∼$2.9$\times$$10^{3}$CFU/g 으로 다소 증가하였고, 세균수는 2.1$\∼$2.9$\times$$10^{7}$CFU/g으로 변화는 없었다. 배즙첨가 고추장의 색도는 숙성 중 유의적 차이를 나타내지 않았으며 a값이 다소 감소하였다. 고추장의 맛, 색깔, 향기, 전반적인 기호도로 보아 배즙을 6$\%$ 첨 가하여 제조한 고추장이 유의적으로 좋게 나타났다.

Keywords

References

  1. Kwon DJ, Jung JW, Kim JH, Park JH, Yoo JY, Koo YJ, Chung KS. 1996. Studies on establishment of optimal aging time of Korean traditional kochujang. Agric Chem Biotechnol 39: 127-133
  2. Yoon SJ. 2003. Korean storaged and fermented food. 1st ed. Shinkwang Publisher Co, Seoul. p 43-84
  3. Choo JJ. 2000. Anti-obesity effects of kochujang in rats fed on a high-fat diet. Korean J Nutr 33: 787-793
  4. Chun MS, Lee TS, Noh BS. 1995. The changes in organic acids and fatty acid in kochujang prepared with different mashing methods. Korean J Food Sci Technol 27: 25-29
  5. Shin DH, Kim DH, Choi U, Lim DK, Lim MS. 1996. Studies on taste components of traditional kochujang. Korean J Food Sci Technol 28: 152-156
  6. Kim DH. 2001. Effect of condiments on the microflora, enzyme activities and taste components of traditional kochujang during fermentation. Korean J Food Sci Technol 33: 264-270
  7. Kim DH, Lee JS. 2001. Effect of condiments on the physicochemical characteristics of traditional kochujang during fermentation. Korean J Food Sci Technol 33: 353-360
  8. Lee HY, Park KH, Min BY, Kim JP, Chung DH. 1978. Studies on the change of composition of sweet potato kochujang during fermentation. Korean J Food Sci Technol 10: 331-336
  9. Joo JJ, Shin HJ. 2000. Sensory evaluation and changes in physicochemical properties, and microflora and enzyme activities of pumpkin-added kochujang. Korean J Food Sci Technol 32: 851-859
  10. Lee KS, Kim DH. 1985. Trial manufacture of low-salted kochujang (red pepper soybean paste) by the addition of alcohol. Korean J Food Sci Technol 27: 146-154
  11. Lee KS, Kim DH. 1991. Effect of sake cake on the quality of low salted kochujang. Korean J Food Sci Technol 23: 109-115
  12. Kim YS, Song GS. 2002. Characteristics of kiwifruit-added traditional kochujang, Korean J Food Sci Technol 34: 1091-1097
  13. Ahn MR, Jung DH, Hong SP, Song KS, Kim YS. 2003. Characteristics of mushroom-added traditional kochujang. J Korean Soc Chem Biotechnol 46: 229-234
  14. Park JS, Lee TS, Kye HW, Ahn SM, Noh BS. 1993. Study on the preparation of kochujang with addtion of fruit juices. Korean J Food Sci Technol 25: 98-104
  15. Ministry of Agriculture and Forestry. 1999. Standard Collection of Traditional Food Standard number T014-1993. Korea Food Research Institute, Seoul. p 90-97
  16. SAS Institute, Inc. 2001. SAS User's Guide. Statistical Analysis Systems Institute, Cary, NC, USA
  17. Shin DH, Kim DH, Choi U, Lim MS, An EY. 1997. Changes in microflora and enzymes activities of traditional kochujang prepared with various raw materials. Korean J Food Sci Technol 29: 901 -906
  18. Shin DB, Park WM, Lee OS, Koo MS, Chung KS. 1994. Effect of storage temperature on the physicochemical characteristics in kochujang (red pepper soybean paste). Korean J Food Sci Technol 26: 300-304
  19. Kwon YM, Kim DH. 2002. Effects of sea tangle and chitosan on the physicochenical properties of traditional kochujang, J Korean Soc Food Sci Nutr 31: 977-985 https://doi.org/10.3746/jkfn.2002.31.6.977
  20. Kwon DJ, jung JW, Kim JH, Park HJ, Yoo JY, Koo YJ, Chung KS. 1996. Stucies on establishment of optimal aging time of Korean traditional kochujang. Agric Chem Biotechnol 39: 127-133
  21. Shin DH, Kim DH, Choi U, Lim EK, Lim MS. 1996. Studies on the physicochemical characteristics of traditional kochujang. Korean J Food Sci Technol 28: 157-161

Cited by

  1. Improving the Functional Quality of Kochujang Added with Red Ginseng and Fermented Wild Herbal Extract vol.40, pp.12, 2011, https://doi.org/10.3746/jkfn.2011.40.12.1675
  2. Quality Characteristics of Ssamjang Added with Cheonggukjang and Various Kinds of Jocheong during Storage vol.32, pp.4, 2016, https://doi.org/10.9724/kfcs.2016.32.4.400
  3. Quality Properties of Barley Kochujang Added wih Germinated Barley Powder vol.29, pp.2, 2014, https://doi.org/10.7318/KJFC/2014.29.2.187
  4. Study on Culinary Educational Usefulness of Korean Style Jang-based Seasoning, Spices and Herb Mix Classification vol.29, pp.2, 2014, https://doi.org/10.7318/KJFC/2014.29.2.178
  5. Quality Characteristics of Breads Added with Pear Juice Prepared by Different Heat Treatments vol.29, pp.5, 2005, https://doi.org/10.17495/easdl.2019.10.29.5.392
  6. Quality Characteristics and Optimization of Ginger Pear Jam Prepared with Sugar, Pectin, and Citric Acid, Using the Response Surface Methodology vol.31, pp.1, 2005, https://doi.org/10.17495/easdl.2021.2.31.1.26
  7. 효소제를 달리한 현미 찹쌀 고추장의 품질특성 비교 vol.22, pp.4, 2021, https://doi.org/10.5762/kais.2021.22.4.49
  8. Comparison of quality characteristics and antioxidant activity of ‘Kochujang’ comprising ‘Nuruk’ made from pigmented or white rice flour vol.28, pp.6, 2005, https://doi.org/10.11002/kjfp.2021.28.6.799