Analysis of Quality State for Gochujang Produced by Regional Rural Families

This study investigated the quality properties of glutinous rice Gochujang produced by regional rural families in order to determine the present state of quality of traditional Gochujang. A total of 80 Gochujang samples were collected from nationwide rural families and their physicochemical characteristics were analyzed. Based on regional mean, ranges of moisture contents, pH, acidity, crude protein contents, and salinity of Gochujang were $44.31{\pm}5.73%{\sim}50.50{\pm}5.65%$, $4.59{\pm}0.36{\sim}4.79{\pm}0.15$, $1.18{\pm}0.22%{\sim}1.54{\pm}0.36%$, $5.28{\pm}0.90%{\sim}6.93{\pm}.09%$, and $5.55{\pm}0.85%{\sim}8.29{\pm}1.19%$, respectively. The mean contents of amino type N, reducing sugars, and capsaicinoids were $488.81{\pm}79.74mg%{\sim}715.16{\pm}78.09mg%$, $22.32{\pm}9.43%{\sim}28.61{\pm}8.80%$, and $44.31{\pm}18.71mg/kg{\sim}65.15{\pm}47.98mg/kg$, respectively, and differences were significant among the Gochujang samples. Hunter color values (L, a, and b) of Gochujang were $4.84{\pm}3.08$, $21.26{\pm}10.53$, and $8.20{\pm}5.91$, respectively, and the range of viscosity was $31,511{\pm}11,764{\sim}72,923{\pm}32,555$ cP. The acidity, salinity, moisture, crude protein, and amino type N contents of Gochujang produced from the Gangwon-do and Gyeonggi-do areas were significantly higher than those of other regions. According to principal component analysis of the physicochemical characteristics of Gochujang produced by rural families, the salinity, acidity, moisture, crude protein, and amino type N contents were strong characteristics of Gochujang produced by Gangwon-do and Gyeonggi-do. These results indicate that traditional Gochujang produced by rural families shows various quality properties and regional differences in physicochemical characteristics.

지역별 농가 생산 고추장의 품질 현황 분석

전국의 농가 생산 쌀고추장의 품질 현황을 파악하기 위해 강원도, 경기도, 경상도, 전라도, 충청도 지역의 농가에서 생산한 재래식 쌀고추장 80종을 수집하여 지역별 고추장의 이화학적 특성을 분석하였다. 지역별 농가 생산 고추장의 수분 함량은 $44.31{\pm}5.73%{\sim}50.50{\pm}5.65%$, pH는 $4.59{\pm}0.36{\sim}4.79{\pm}0.15$, 산도는 $1.18{\pm}0.22%{\sim}1.54{\pm}0.36%$, 조단백질 함량은 $5.28{\pm}0.90%{\sim}6.93{\pm}.09%$의 범위로 측정되었다. 고추장의 아미노태질소 함량은 $488.81{\pm}79.74mg%{\sim}715.16{\pm}78.09mg%$, 환원당 함량은 $22.32{\pm}9.43%{\sim}28.61{\pm}8.80%$, 점도는 $31,511{\pm}11,764cP{\sim}72,923{\pm}32,555cP$, 염도는 $5.55{\pm}0.85%{\sim}8.29{\pm}1.19%$, 색도는 L값 $4.84{\pm}3.08$, a값 $21.26{\pm}10.53$, b값 $8.20{\pm}5.91$, 캡사이시노이드 함량은 $44.31{\pm}18.71mg/kg{\sim}65.15{\pm}47.98mg/kg$으로 측정되었으며 지역뿐 아니라 고추장 제품 사이의 차이가 크게 나타났다. 특히 강원도와 경기도 지역의 농가 생산 고추장은 타 지역에 비해 수분 함량, 산도, 조단백질 함량, 아미노태질소 함량, 염도가 유의적으로 더 높게 나타났다. 또한 농가 생산 쌀고추장의 이화학적 특성에 대한 요인분석을 실시한 결과 수분, 산도, 조단백질, 아미노태질소 함량, 염도는 강원 경기 지역의 고추장에서 강한 특성으로 나타났다.