Quality Characterization of Red Bean Gochujang prepared with Different Ratios of Meju |
Kwon, Nu Ri
(Chungcheongbukdo Agricultural Research and Extension Services)
Yoon, Hyang-Sik (Chungcheongbukdo Agricultural Research and Extension Services) Kim, Ik Jei (Chungcheongbukdo Agricultural Research and Extension Services) Hong, Seong Taek (Chungcheongbukdo Agricultural Research and Extension Services) Kim, So-Young (Dept. of Agro-Food Resources, NAAS, RDA) Gil, Na Young (Dept. of Agro-Food Resources, NAAS, RDA) Han, Nam Soo (Dept. of Food Science and Biotechnology, Chungbuk National University) Eom, Hyun-Ju (Chungcheongbukdo Agricultural Research and Extension Services) |
1 | Choi Y, Kim M, Shin JJ, Park JM, Lee J. 2003. The antioxidant activities of the some commercial teas. J Korean Soc Food Sci Nutr 32:723-727 DOI |
2 | Choo JJ. 2000. Anti-obesity effects of Kochujang in rats fed on a high-fat diet. Korean J Nutr 33:787-793 |
3 | Hwang CS, Heong DY, Kim YS, Na JM, Shin DH. 2005. Effects of enzyme treatment on physicochemical characteristics of small red bean percolate. Korean J Food Sci Technol 37:189-193 |
4 | Hwang JY, Jeong HP, Jang JS, Jang SJ, Kim JS. 2017. Preparation and quality characterization of garlic Gochujang with Alaska pollock Therage chalcogramma Roe. Korean J Fish Aquat Sci 50:235-242 |
5 | Jang GY, Kim HY, Lee SH, Kang YR, Hwang IG, Woo KS, Kang TS, Lee JS, Jeong HS. 2012. Effects of heat treatment and extraction method on antioxidant activity of several medicinal plants. J Korean Soc Food Sci Nutr 41:914-920 DOI |
6 | Jeong DY, Shin DH, Song MR. 2001. Studies on physicochemical characteristics of Sunchang traditional Kochujang. J Korean Soc Food Cul 16:260-267 |
7 | Jeong KO, Oh KS, Moon KH, Kim DG, Im SY, Lee EJ, Kim NR, Kim W, Kim HJ, Lee JH. 2017. Antioxidant activity and physicochemical composition of fermented Vigna angularis using Bacillus subtilis KCCM 11965P. Korean J Food Preserv 24:975-982 |
8 | Jo JH, Park HS, Yoo SM, Park BR, Han HM, Kim HY. 2013. Physicochemical characteristics of traditional glutinous rice gochujang. Food Serv Indus J 9:103-111 DOI |
9 | Kang SJ, Han YS. 2012. Studies on the anti oralmicrobial activity and selected functional component of small red bean extract. Korean J Food Cook Sci 28:41-49 DOI |
10 | Kim DH, Ahn BY, Park BH. 2003. Effect of Lycium chinense fruit on the physicochemical properties of Kochujang. Korean J Food Sci Technol 35:461-469 |
11 | Kim DH, Yang SE. 2004. Fermentation characteristics of low salted Kochujang prepared with sub-materials. Korean J Food Sci Technol 36:97-104 |
12 | Kim DY, Yoo SS. 2017. Quality characteristics and antioxidant activities of cookies added with Gochujang. J East Asian Soc Diet Life 27:148-158 DOI |
13 | Kim J, Kang SA. 2018. Antioxidant effects of Kochujang with added Omija (Schizandra chinensis) by-product extract powder. Korean J Food Nutr 31:388-394 |
14 | Na SE, Seo KS, Choi JH, Song GS, Choi DS. 1997. Preparation of low salt and functional Kochujnag containing chitosan. Korean J Food Nutr 10:193-200 |
15 | Kim KY, Kim HS, Lee GH, Han O, Chang UJ. 1997. 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 |
16 | Kim YJ, Choi YH, Park SY, Choi HS, Jeong ST, Kim EM. 2012. Quality characteristics of Kochujang with different ratios of rice-nuruk. Korean J Commun Living Sci 23:339-346 DOI |
17 | Kum JS, Han O. 1997. Changes in physicochemical properties of kochujang and doenjang prepared with extruded wheat flour during fermentation. J Korean Soc Food Sci Nutr 26:601-605 |
18 | Lee S, Yoo SM, Park BR, Han HM, Kim HY. 2014. Analysis of quality state for Gochujang produced regional rural families. J Korean Soc Food Sci Nutr 43:1088-1094 DOI |
19 | Lim SI, Choi SY, Cho GH. 2006. Effect of functional ingredients addition on quality characteristics of Kochujang. Korean J Food Sci Technol 38:779-784 |
20 | Oh YS, Baek JW, Park KY, Hwang JH, Lim SB. 2013. Physicochemical and functional properties of Kochujang with broccoli leaf powder. J Korean Soc Food Sci Nutr 42:675-681 DOI |
21 | Park ES, Heo JH, Ju J, Park KY. 2016. Changes in quality characteristics of Gochujang prepared with different ingredients and Meju starters. J Korean Soc Food Sci Nutr 45:880-888 DOI |
22 | Park ID. 2014. Quality properties of glutinous rice Kochujang added with germinated barley powder during storage. J East Asian Soc Diet Life 24:92-100 |
23 | Park JM, Oh HI. 1995. Change in microflora and enzyme activities of traditional Kochujang meju during fermentation. Korean J Food Sci Technol 27:56-62 |
24 | Lee KS, Kim DH. 1991. Effect of sake cake on the quality of low salted kochujang. Korean J Food Sci Technol 23:109-115 |
25 | Park KY, Kong KR, Jung KO, Rhee SH. 2001. Inhibitory effects of Kochujang extracts in the tumor formation and lung metastasis in mice. J Food Sci Nutr 6:187-191 |
26 | Ryu DG, Park SK, Jang YM, Song HS, Kim YM, Lee MS. 2018. Changes in food quality characteristics of Gochujang by the addition of sea-tangle Saccharina japonica powder fermented by lactic acid bacteria. Korean J Fish Aquat Sci 51:213-220 |
27 | Seo JS, Park ID. 2014. Quality properties of barley Kochujang added with germinated barley powder. J Korean Soc Food Cul 29:187-194 DOI |
28 | Yang SW, Kim BR, Lee JW, Lee C, Moon BK. 2014. Quality characteristics of cream soup with Hericium erinaceus powder. J East Asian Soc Diet Life 24:631-640 |
29 | Song EJ, Park SM, Wang Q, Lim J. 2014. Identification and characterization of protease-resistant protein from Adzuki beans. Curr Res Agric Life Sci 32:149-154 DOI |
30 | Woo KS, Song SB, Ko JY, Kim MJ, Kim HJ, Sim EY, Lee CK, Jeon YH. 2017. Quality and antioxidant characteristics of fermented beverages from Adzuki beans (Vigna angularis var. nipponensis) derived from different breeding lines that had been fermented for varying lengths of time. J Agri Life Environ Sci 29:94-103 |
31 | Yoshida K, Sato Y, Okuno R, Kameda K, Isbe M, Kondo T. 1996. Structural analysis and measurement of anthocyanins from colored seed coats of vigna, phaseolus, and glycine legumes. Biosci Biotech Biochem 60:589-593 DOI |