Analysis of Quality State for Gochujang Produced by Regional Rural Families
![]() |
Lee, Seul
(Dept. of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration)
Yoo, Seon Mi (Dept. of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration) Park, Bo Ram (Dept. of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration) Han, Hye Min (Dept. of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration) Kim, Ha Yun (Dept. of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration) |
1 | Park CN, Kim JK. 2013. Processed food market report of fermented soy industry. Korean Agro-Fisheries & Food Trade Corp., Seoul, Korea. |
2 | Shin DH. 2010. Globalization trends and prospect of Korean traditional fermented foods. Food Sci Ind 43(3): 69-82. |
3 | Seo BC. 2001. The Korean traditional fermented soybean food industry for globalization. Food Ind Nutr 6(3): 28-33. |
4 | Shin DH, Kim DH, Choi U, Lim DK, Lim MS. 1996. Studies on the physicochemical characteristics of traditional Kochujang. Korean J Food Sci Technol 28: 157-161. 과학기술학회마을 |
5 | Chae IS, Kim HS, Ko YS, Kang MH, Hong SP, Shin DB. 2008. Effect of citrus concentrate on the physicochemical properties of Kochujang. Korean J Food Sci Technol 40: 626-632. 과학기술학회마을 |
6 | Kim JW, Kim YS, Jeong PH, Kim HE, Shin DH. 2006. Physicochemical characteristics of traditional fermented soybean products manufactured in folk villages of Sunchang region. J Fd Hyg Safety 21: 223-230. 과학기술학회마을 |
7 | Hong YJ, Son SH, Kim HY, Hwang IK, Yoo SS. 2013. Volatile components of traditional Gochujang produced from small farms according to each cultivation region. J East Asian Soc Dietary Life 23: 451-460. 과학기술학회마을 |
8 | Chang MI, Kim JY, Kim SJ, Baek SH. 2011. Effect of sword bean Chunggukjang addition on quality of Kochujang. J Korean Soc Food Sci Nutr 40: 1292-1299. 과학기술학회마을 DOI ScienceOn |
9 | Kim YS, Hwang SJ. 2005. Quality characteristics of traditional Kochujang added with concentrations of Korean various grain. Korean J Food Cookery Sci 21: 677-684. 과학기술학회마을 |
10 | Jin HS, Kim JB, Lee KJ. 2007. Major microbial composition and its correlation to the taste of Sunchang traditional Kochujang. Korean J Food & Nutr 20: 363-368. 과학기술학회마을 |
11 | Lim SI, Song SM. 2010. Changes in characteristics of lowsalted Kochujang with Licorice (Glycyrrhiza glabra), mustard (Brassica junccea), and chitosan during fermentation. J Korean Soc Food Sci Nutr 39: 560-566. DOI |
12 | Lim SI, Choi SY, Cho GH. 2006. Effects of functional ingredients addition on quality characteristics of Kochujang. Korean J Food Sci Technol 38: 779-784. 과학기술학회마을 |
13 | 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. 과학기술학회마을 DOI ScienceOn |
14 | AOAC. 2005. Official methods of analysis. 18th ed. Association of Official Analytical Chemists, Washington, DC, USA. Method 970.59. |
15 | Jeong DY, Shin DH, Song MR. 2001. Studies on the physicochemical characteristics of Sunchang traditional Kochujang. Korean J Food Culture 16: 260-267. 과학기술학회마을 |
16 | Shin DH. 1995. Manufacturing process and quality characteristics of regional Gochujang. Bull Food Technol 8: 54-78. |
17 | Yoo BS, Choi WS, Ryu YK. 1999. Flow properties of traditional Kochujang: effect of fermentation time. J Korean Soc Food Sci Nutr 28: 554-558. 과학기술학회마을 |
18 | Yoo BS, Choi WS. 1999. Effect of fermentation time on rheological properties of Kochujang in steady and dynamic shear. Food Sci Biotechnol 8: 300-304. 과학기술학회마을 |
19 | Kim YS. 1993. Studies on the changes in physicochemical characteristics and volatile flavor compounds of traditional Kochujang during fermentation. PhD Dissertation. Sejong University, Seoul, Korea. |
20 | Yoo BS, Noh WS. 2000. Effect of fermentation temperature on rheological properties of traditional Kochujang. J Korean Soc Food Sci Nutr 29: 860-864. 과학기술학회마을 |
21 | Kim DH, Yang SE, Rhim JW. 2003. Fermentation characteristics of Kochujang prepared with various salts. Korean J Food Sci Technol 35: 671-679. 과학기술학회마을 |
![]() |