Browse > Article

Physicochemical Properties of Kochujang Prepared by Bacillus sp. Koji  

Kim, Dong-Han (Department of Food and Nutrition, Mokpo National University)
Choi, Hee-Jeong (Department of Food and Nutrition, Mokpo National University)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.6, 2003 , pp. 1174-1181 More about this Journal
Abstract
A part of Aspergillus oryzae koji was replaced with Bacillus sp. koji to improve the quality of kochujang, and the resulting effects on enzyme activities, microbial characteristics, and physicochemical properties were investigated during fermentation. The activity of amylase was higher in the kochujang prepared with Asp. oryzae koji. The activity of protease increased as the ratio of Bacillus. sp. koji increased. Viable cell counts of yeast and bacteria of the kochujang increased with increasing ratio of Bacillus sp. koji. The Hunter a-values of the Bacillus sp. koji kochujang were higher, and the degree of increase in the total color difference $({\Delta}\;E)$ was lower in the Bacillus sp. koji group. Consistency and water activity of the kochujang prepared with Bacillus sp. koji was higher, and the pH and titratable acidity of the kochujang also changed slightly. As the ratio of Asp. oryzae koji increased, sugar content decreased. However, the ethanol content of the kochujang did not significantly change. Amino nitrogen content of the kochujang increased, while ammonia nitrogen content decreased as the ratio of Bacillus sp. koji increased. After 12 weeks of fermentation, the result of sensory evaluation showed that C kochujang (75% of Asp. oryzae koji replaced by Bacillus sp.) was more acceptable (p<0.05) than the other groups in taste, color, flavor, and overall acceptability.
Keywords
kochujang; Bacillus sp. koji; phsicochemical properties;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Lee, K.H., Lee, M.S. and Park, S.O. Studies on the microflora and enzymes influencing on Korean native kochujang (red pepper soybean paste) aging. J. Korean Agric. Chem. Soc. 19: 82-92 (1976)
2 Choi, J.Y, Lee, T.S. and Noh, B.S. Quality characteristics of the kochujang prepared with mixture of meju and koji during fermen-tation. Korean J. Food Sci. Technol. 32: 125-131 (2000)
3 Lee, T.S. Studies on the brewing of kochujang (red papper paste) by the addition of yeasts. J. Korean Agri. Chem. Soc. 22: 65-90 (1979)
4 Ahn, C.W. and Sung, N,K. Identification of flavor components in Korean ordinary kochujang inoculated with Bacillus sp. and Sac-charomyces sp. J. Korean Soc. Food Nutr. 17: 1-5 (1988)
5 Kim, M.S., Kim, I.W., Oh, J.A. and Shin, D.H. Effect of different koji and irradiation on the quality of traditional kochujang. Korean J. Food Sci. Techno!. 31: 196-205 (1999)
6 Jung, Y.C., Choi, WJ., Oh, N.S. and Han, M.S. Distribution and physiological characteristics of yeasts in traditional and commer-cial kochujang. Korean J. Food Sci. Technol. 28: 253-259 (1996)
7 Lee, J.M., Jang, J.H., Oh, N.S. and Han, M.S. Bacterial distribu-tion of kochujang. Korean J. Food Sci. Technol. 28: 260-266 (1996)
8 Lee, K.S. and Kim, D.H. Effect of Bacillus subtilis on the quality of the low salted kochuzang. Theses collection, Wonkwang Univ. 23: 431-447 (1989)
9 Institute of Miso Technologists. Official Methods of Miso Analy-sis, pp. 1-34. Institute of Miso Technologists, Tokyo, Japan (1968)
10 Martin, E.P. Use of acid, rose bengal, and streptomycin in the plate method for estimating soil fungi. Soil Sci. 69: 215-232 (1965)
11 Fuwa, H.A. A new method for microdetermination of amylase activity by the use of amylose as the substrate. J. Biochem. 41: 583-588 (1954)   DOI
12 Anson, M.L. Estimation of pepsin, trypsin, papain and cathepsin with hemoglobin. J. Gen. Physiol. 22: 79-89 (1938)   DOI   PUBMED
13 Shin, D.H., Kim, D.H., Choi, U., Lim, M.S. and An, E.Y. Physic-ochemical characteristics of traditional kochujang prepared with various raw materials. Korean J. Food Sci. Technol. 29: 907-912 (1997)
14 Chung, S.H., Suh, H.J., Hong, l.H., Lee, H.K. and Cho, W.D. Characteristics of kochujang prepared by Monascus anka koji. J. Korean Soc. Food Sci. Nutr. 28: 61-66 (1999)
15 Oh, H.I., Shon, S.H. and Kim, J.M. Physicochemical properties of kochujang prepared with Aspergillus oryzae, Bacillus licheni-formis and Saccharomycess rouxii during fermentation. J. Korean Soc. Food Sci. Nutr. 29: 357-363 (2000)
16 Shin, D.H., Kim, D.H., Choi, U., Lim, M.S. and An, E.Y. Changes in microflora and enzymes activities of traditional kochujang prepared with various raw materials. Korean J. Food Sci. Technol. 29: 901-906 (1997)
17 Kim, M.S., Kim, I.W, Oh, J.A. and Shin, D.H. Quality changes of traditional kochujang prepared with different meju and red pepper during fermentation. Korean J. Food Sci. Technol. 30: 924-933 (1998)
18 Cho, H.O., Park, S.A. and Kim. J.G. Effect of traditional and improved kochujang koji on the quality improvement of tradi-tional kochujang. Korean J. Food Sci. Technol. 13: 319-327 (1981)
19 Shin, D.H., Ahn, E.Y., Kim, Y.S. and Oh, J.Y. Changes in the microflora and enzyme activities of kochujang prepared with dif-ferent koji during fermentation. Korean J. Food Sci. Technol. 33: 94-99 (2001)
20 Oh, H.I., Shon, S.H. and Kim, J.M. Changes in microflora and enzyme activities of kochujang prepared with Aspergillus oryzae, Bacillus licheniformis and Saccharomycess rouxii during fermen-tation. Korean J. Food Sci. Technol. 32: 410-416 (2000)
21 Kim, D.H., Ahn, B.Y. and Park, B.H. Effect of Lycium chinense fruit on the physicochemical properties of kochujang. Korean J. Food Sci. Technol. 35: 461-469 (2003)
22 Oh, H.I., Shon, S.H. and Kim, J.M. Changes in quality character-istics of kochujang prepared with Aspergillus oryzae, Bacillus licheniformis and Saccharomycess rouxii during fermentation. Korean J. Food Sci. Technol. 31: 1570-1576 (1999)
23 SAS Institute Inc. SAS User's Guide. Statistical Analysis System, Cary, NC, USA (1992)
24 Lee, J.S., Kwon, S.J., Chong, S.W., Choi, Y.J., Yoo, J.Y. and Chung, D.H. Changes of microorganism, enzyme activities and major components during the fermentation of Korean traditional doenjang and kochujang. Korean J. Appl. Microbiol. Biotechnol. 24: 247-253 (1996)
25 Difco laboratories. Difco Manual, 10th ed., pp. 1064-1065. Detroit, MI, USA (1984)
26 Cho, H.O., Kim, J.G., Lee, H.J., Kang, J.H. and Lee, T.S. Brew-ing method and composition of traditional kochujang (red pepper paste) in Junrabook-do area. J. Korean Agric. Chem. Soc. 24: 21-28 (1981)
27 Shin, D.H., Ahn, E.Y., Kim, YS. and Oh, J.Y. Changes in physic-ochemical characteristics of kochujang prepared with different koji during fermentation. Korean J. Food Sci. Technol. 33: 256-263 (2001)
28 Kang, S.G., Park, I.B. and Jung, S.T. Characteristics of fermented hot pepper soybean paste (kochujang) prepared by liquid beni-koji. Korean J. Food Sci. Technol. 29: 82-89 (1997)
29 Thomas, Y.D., Lulvwes, W.J. and Kraft, A.A. A convenient sur-face plate method for bacteriological examination of poultry. J. Food Sci. 46: 1951-1952 (1981)   DOI