• Preventive Nutrition and Food Science
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• 제11권2호
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• pp.110-114
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• 2006

In order to develop the improved kochujang witb an anti-adipogenic effect, garlic-added kochujang was prepared and followed by fermentation at $30^{\circ}C$ for 120 days. Anti-adipogenic effects of the garlic-added kochujang in cultured 3T3-L1 adipocytes were investigated by measuring leptin and glycerol levels as indicators of lipid accumulation associated with lipolysis, respectively. Additional levels of garlic powder in the preparation of kochujang was determined from the result of a sensory evaluation test. Garlic-added kochujang showed the highest points when the added content was 3%. Fermentation of kochujang led to the decreased leptin secretion and increased glycerol release in the 3T3-L1 adipocytes. The addition of garlic to the kochujang also resulted in reduced leptin secretion and induced lipolysis. Since these results suggested that addition of garlic into kochujang can improve the anti-adipogenic effects of kochujang, it might be possible to develop garlic-added kochujang as an antiobesity-functional kochujang.

• 한국식품영양과학회지
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• 제29권4호
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• pp.575-581
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• 2000

본 연구는 사과과즙 및 감을 부재료 로 첨가하여 고추장을 담금하고 이들 과실고추장의 숙성에 따른 성분 변화를 조사하였다. 수분활성도는 숙성기간이 경과함에 따라 감소하는 경향이었으며, 사과고추장이 감고추장보 다 수분활성도가 높았다. 환원당 함량응ㄴ 숙성 초기 사과고추장과 감고추장 각각 10.95, 10.30%에서 시간이 경과됨에 따라 증가하여 숙성 10주째에 각각 16.68, 19.14%로 최고치를 나태내었다. 유리당 성분으로 사과고추장은 숙성 12주째에 maltose 10.55%, glucose 8.47%, fructose 3.02%로 나타났으며, 감고추장은 숙성 6주째에 maltose 21.65%, glucose 8.71%, fructose 2.98%로 maltose 함량이 특이적으로 높았다. 유기산으로 citric acid, malic acid, lactic acid, oxalic acid가 검출되었으며, 2종의 과실고추장 모두 citric acid와 malic acid의 함량이 높았다. 과실고추장의 총 유리아미노산은 사과고추장에서 188.59~420.94mg%, 감고 추장에서 154.67~316.93 mg%로, 숙성 10~12주에서 최고치를 나타내었으며 aspartic acid, proline, glutamic acid 등의 함량이 비교적 높았다.

• 한국식품조리과학회지
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• 제25권6호
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• pp.747-757
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• 2009

The purpose of this study was to enhance the quality of kochujang Apple juice was added to traditional Kochujang at 0%, 20%, 40%, 60 and 80%. Physicochemical and microbial characteristics were periodically investigated during at room temperature during a 90 day fermentation period. The moisture content of the apple Kochujang was higher than that of the control, while the salt content of the apple Kochujang was lower than that of the control, At first, the sweetness of the apple Kochujang showed no significant difference from the control; however, its sweetness increased during the 90 days. In all treatments, the pH value decreased during the fermentation period, while the titratable acidity increased during the fermentation period. Viscosity decreased greatly after 30 days. Sugar reduction was higher in the apple Kochujang than in the control, and its concentration increased with apple juice content. According to the analysis of free sugar, glucose, fructose, and maltose had an especially high ratio in the apple Kochujang. The organic acids detected in Kochujang were citric acid, malic acid, oxalic acid and lactic acids. The content of citric acid and malic acid were higher than the other acids in the apple Kochujang. L, a, and b values generally decreased during the fermentation period. When the Kochujang was made, the number of the total viable cells was $10^7\;CFU/g$. At room temperature, the number steadily increased up to the 30th day, then steadily decreased on the 90th day. After that, there was no significant change. The number of yeasts was $10^6\;CFU/g$ at the end of the 90th day. After the 90th day of fermentation, sensory results showed that the 60~80% apple juice Kochujang showed the best taste, appearance, texture, and overall quality.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2003년도 제23차 추계총회 및 국제학술심포지움
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• pp.204-205
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• 2003

Change in Quality properties of the Kochujang Prepared with the powder of Paecilomyces japonica and extract of p. japonica by different solvents were investigated during 90 days of fermentation at 20$^{\circ}C$. The moisture content was not significantly different, pH of Kochuiang made with p. japonica was lower than control group and decreased continuously according to the fermentation time. Amino nitrogen continuously increased till 60 days and decreased slightly on 90 days. Amino nitrogen of Kochujang made with P. japonica was higher than control group and was highest on 30 days and 60 days by 179.2mg% and 282.2mg% respectively. Value of L, a, b in Color decreased with proportion to fermentation period and L, a, b value of Kochujang made with P. japonica was lower and in particular that of Kochujang made with P. japonica powder was lowest. from the result of sensory evaluation test, the color of control group was similar to“clear red”but that of Kochojang made with powder of P. japonica was close to“dark reddish brown”and that of Kochujang made with extract of P. japonica was darker than that of control group and the preference of dark color was low. Texture was“glossy and smooth”in all and preference was high. In salty taste, the Kochujang by P. japonica addition was stronger and Kochujang made with extract was stronger than that made with powder. In hot taste, the Kochujang made with P. japonica was weaker than control group and the Kochujang made with P. japonica was scored higher in flavor than control group and Kochujang made with powder of P. japonica was the highest in score. In overall preference, the Kochujang made with P. japonica was better than control group like the result of flavor but expecially Kochujang made with water extract of P. japonica among the extract was best one unlike the result of flavor.

• Food Science and Biotechnology
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• 제17권3호
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• pp.527-533
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• 2008

For preparation of high quality kochujang by the traditional fermentation method, 4 types of kochujang were prepared with brick- or grain-shaped meju fermented with different strains (Aspergillus sojae, Aspergillus oryzae+Bacillus subtilis). After 100 days of fermentation at $25^{\circ}C$, the moisture, pH, salt, and ethanol content of kochujang were 40.52-43.20%, 4.71-4.82, 8.7-9.1%, and 0.75-0.94%, respectively, showing slight differences according to the strains and shapes of meju. Titratable acidities were slightly increased for up to 60 days of fermentation. The amino-type nitrogen content of kochujang prepared with brick-shaped meju (A. oryzae+B. subtilis) was the highest (164.20 mg%) among all of the kochujang types. The redness (a) value of kochujang prepared with brick-shaped meju (A. sojae) were higher (19.08) than those of other treatments (18.37-18.59). Sensory evaluation of kochujang prepared with grain-shaped meju (A. sojae) showed the highest scores for color and overall acceptability, 'at $6.43{\pm}1.87$ and $6.29{\pm}1.44$, respectively. It was estimated that high quality kochujang could be made by using meju fermented with selected strains.

• Preventive Nutrition and Food Science
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• 제4권1호
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• pp.38-42
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• 1999

Antimutagenic effects of 5 kinds of kochujang(Korean red pepper soybean paste) samples compared with doenjang(Korean soy paste) were studied using the Ames test with Salmonella typhimurium TA100 and the SOS chromotest, with E. Coli PQ37. Th eantimutatenic effects of methanol extracts from red pepper powder and meju(fermented soybean) powder, the major ingredients of the kochujang,were also evaluated for the mutagenicity of aflatoxin B1 (AFB1) in the Ames assay. The methanol extracts from the kochujang samples showed lower antimutagenicities than those of doenjang against AFB1 and N-methyl-N'-nitro-N-nitrosoguanidine (MNNG) in the Ames assay. Traditional kochujang I and II exhibited strong antimutagenic activity against AFB1 and MNNG. The traditional kochujang samples against MNNG were aslo observed in the SOS chromotest system with the same fashions as shown in the Ames mutagenicity test. The methanol extracts from meju powder had the strongest inhibitory effects on mutabenicity induced by AFB1, however, those form red pepper powder showed lower inhibition rate than kochujang. These results suggest that traditional kochujang exhibit higher antimutagenic acitivity than the commercial variety, and that meju powder seems to be one of the major antimutagenic components in kochujang.

• 한국식품영양학회지
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• 제31권3호
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• pp.388-394
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• 2018

This study was conducted to investigate the antioxidant activity of Kochujang following the addition of Omija (Schizandra chinensis Baillon) by-product extract powder. This study specifically investigated the total levels of phenolics and flavonoids, the activities of DPPH and ABTS radical scavenging, and FRAP (ferric reducing antioxidant power). Our results showed that the total phenolic and flavonoid contents of unmodified Kochujang were 4.06 mg TAE/g and 2.87 mg TAE/g, respectively, and that the total phenolic and flavonoid contents of Kochujang with added Omija by-product extract powder were 3.89~5.19 mg TAE/g and 3.11~5.35 mg TAE/g, respectively. As more Omija by-product extract powder was added, the more the total levels of phenolic compounds and flavonoids increased. This study found that DPPH radical scavenging activity in unmodified Kochujang was 25.8% and that in Kochujang with added Omija by-product extract powder was 27.1~39.7% each. These results indicate that Omija by-product extract powder has possibility not only in Kochujang products but also as a functional food with antioxidant activity characteristics. These results also indicate that adding Omija by-product extract powder to Kochujang had significant effects on overall acceptability. Thus, the addition of 5 or 10% of Omija by-product extract powder is desirable for making Kochujang.

• 한국식품영양과학회지
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• 제27권6호
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• pp.1132-1136
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• 1998

The optimum mixing conditions of kochujang(persimmon kochujang) added persimmon puree was optimized by four dimensional response surface methodology. The organoleptic color of persimmon kochujang showed the maximum score in 86.74g red pepper powder, 133.51g persimmon puree and 26.31g salt. The organoleptic aroma persimmon kochujang showed the maximum score in 83.48g red pepper powder, 135.38g persimmon puree and 24.50g salt. The organoleptic taste of persimmon ko chujang showed the maximum score in 85.09g red pepper powder, 133.61g persimmon puree and 25.57g salt. The overall palatability of persimmon kochujang showed the maximum score in 82.99g red pepper powder, 133.10g persimmon puree and 25.47g salt. The optimum mixing conditions for overall orga noleptic properties of persimmon kochujang were 83.00g red pepper powder, 133.00g persimmon puree and 25.00g salt.

• 한국식품과학회지
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• 제33권3호
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• pp.353-360
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• 2001

전통 고추장의 품질개선과 기호성 향상을 위하여 마늘과 양파를 $0{\sim}6%$ 첨가하여 고추장을 제조하고 22주간 숙성시키면서 이화학적 변화를 검토하였다. 고추장의 수분은 숙성 중에 증가하고 총질소는 감소하였다. 고추장의 pH와 적정산도의 변화는 마늘 또는 양파 첨가로 적었다. 고추장의 총당은 숙성 $2{\sim}4$주 사이에 급격히 감소하였으며, 환원당은 숙성 2주 경에 높았고 마늘 첨가량이 높을수록 숙성 후기에 환원당의 감소는 적었다. 알콜은 숙성이 진행되면서 증가하였고, 양파 첨가량이 증가할수록 증가하였다. 아미노태와 암모니아태 질소는 숙성 6주까지 증가하였으며, 마늘이나 양파의 첨가 농도가 증가할수록 아미노태 질소는 증가하였고 암모니아태 질소는 감소하였다. 고추장의 Aw는 숙성중에 근소하게 감소하였으나 점조성은 숙성 18주까지 증가하였다. Aw와 점조성은 양념류 첨가의 영향이 적었으나 색도는 이들의 첨가로 L값이 낮아지고 a 와 b 값이 높아 색상이 진해졌다. 22주간 숙성시킨 고추장의 종합적인 관능치는 마늘$2{\sim}4%$ 첨가가 양호하였다.

• 한국식품영양과학회지
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• 제28권4호
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• pp.766-772
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• 1999

In order to improve funtionality of kochujang, red ginseng powder(1, 2 and 5% red ginseng on the total weight basis) was added to the raw material of kochujang. Changes in moisture content, microflora and enzyme activities were investigated in control kochujang(Sunchang kochujang) and red ginseng added kochujang during fermentation at 25oC for 120 days. Kochujang samples fremented for 90 and 120 days were subjected to sensory evaluation test. As the fermentation progressed, the moisture content and titratable acidity were gradually increased whereas pH was decreased. However, red ginseng had no effects on those changes. Bacterial count was maintained at the level of 107 CFU/g during fermentation. The level of yeast count was 104 CFU/g at the early stage of fermentation and increaed to 107 CFU/g after 60 days of fermentation and then maintained at 107 CFU/g. Red-ginseng had no effects on bacterial and yeast counts of kochujang. Amylase activity was gradually reduced during fermentation. Amylase activity was increased until 60 days of fermentation and then reduced by 90 days of fermentation. Acidic protease activity was slightly reduced at the initial stage of fermentation and then rapid increased. Acidic protease activity was at the highest level after 120 days of fermentation. Red ginseng did not alter those enzyme activities of kochujang. There were no differences in sensory properties between kochujang samples fermented for 90 and 120 days of fermentation. The addition of red-ginseng did not affect such sensory properties of kochujang as color, odor, hot taste and salty taste, but overall preference appeared to be improved by red ginseng addition.