Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Kochujang Prepared with Soy Powder

콩가루를 첨가한 고추장의 품질 특성에 관한 연구

  • Choi, Soo-Keun (Dept. of Culinary Science & Arts, Kyung Hee University) ;
  • Shin, Kyung-Eun (Dept. of Culinary Science & Arts, Kyung Hee University) ;
  • Jung, Hyeon-A (Faculty of Herbal Food and Nutrition, Daegu Haany University) ;
  • Park, Mi-Lan (Dept. of Technology & Food Service Industry, Yeungnam University)
  • 최수근 (경희대학교 조리서비스경영학과) ;
  • 신경은 (경희대학교 조리서비스경영학과) ;
  • 정현아 (대구한의대학교 한방식품영양학과) ;
  • 박미란 (영남대학교 식품외식학부)
  • Received : 2010.09.10
  • Accepted : 2010.10.03
  • Published : 2010.10.31
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Abstract

To improve the sensory acceptability of Kochujang with added Meju powder, Kochujang was prepared with added raw soy powder and roasted soy powder were added instead of Meju powder. These Kochujang were fermented for 45 days at $25{\pm}3^{\circ}C$ and examined for changes in their physicochemical properties and sensory characteristics. Results were as follows. In the moisture content and acidity of Kochujang, the group with added Meju powder was the highest. There were no significant differences in the lightness (L value), although the group with added with Meju powder and raw soy powder were decreased in lightness over days of storage. For redness (a value), the group with added raw soy powder was the highest, and the group with added raw soy powder was decreased with increasing storage days. For yellowness (b value), the group with added roasted soy powder was the highest, and there was no significant difference over storage days. The reducing sugar content of Kochjang to which roasted soy powder was added was the highest, and the amino-nitrogen contents of Kochjang to which Meju powder was added was the highest In sensory evaluation, the Kochjang with added roasted soy powder had the best score in taste and overall acceptability. Therefore, these results suggest that roasted soy powder can be applied to Kochjang for enhanced sensory preference.

Keywords

References

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