• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.828-831
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• 2013

Fermentation patterns of apple Gochujang mash prepared with different addition times of red pepper powder were investigated. Red pepper powder was added into Gochujang mash before and after fermentation of the mash. In the apple Gochujang mash without red pepper powder, viable yeast cell counts of Zygosaccharomyces rouxii Y-80 increased to 6.5 log CFU/g shortly after five days of fermentation, and ethanol concentration reached its maximum value (3.8% of the total volume) after 15 days of fermentation. On the other hand, in apple Gochujang mash prepared by the initial addition of red pepper powder before fermentation, viable yeast cell counts increased to 7 log CFU/g after 20 days of fermentation, and ethanol concentration reached 1.3% after 25 days of fermentation. Yeast growth and ethanol production were stimulated in the Gochujang mash without red pepper powder. Sensory evaluation scores were similar in the apple Gochujang regardless of addition time of red pepper powder.

• Culinary science and hospitality research
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• v.24 no.1
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• pp.105-113
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• 2018

In this study, optimized pre-treatment conditions were investigated to improve the quality of gochujang apple jangachi. The moisture content was decreased by 14% in 60% sugar solution and 17% in 30% salt solution during 12 hours. On the one hand, in the case of dry sugar and salt method, moisture content was decreased rapidly by 20% and 24%, respectively during 12 hours. Compared with the sugar and salt solution method, the dry sugar and salt method was more effective in reducing moisture content during 12 hours. In the case of osmotic dehydration of the apple parts in the dry sugar method, the moisture content of the flesh, flesh including peel, and peel of apple decreased by 23%, 20%, and 16%, respectively during 6 hours. However, in the dry salt method, the moisture content of the flesh, flesh including peel, and peel of apple decreased by 19%, 12% and 13%, respectively during 2 hours. During this time, the pH tended to decrease, regardless of the presence of sugar and salt. Total acidity was slightly increased in the case of salt. In hot air drying after osmotic dehydration, the moisture content of flesh including peel of apple decreased from 64% and 67% to 31% and 27%, respectively at 90 minutes, and from 64% and 67% to 11% and 18% at 150 minutes, respectively. The moisture content of the peel decreased from 51% to 10% at 120 minutes. As a result of the sensory evaluation, the overall acceptance of the flesh and flesh including peel was highly evaluated, resultantly, the products were considered to be suitable for the production of gochujang apple jangachi.