• Korean Journal of Agricultural Science
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• v.6 no.2
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• pp.205-212
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• 1979

Red pepper paste were prepared by using various raw materials such as rice, glutinous rice, polished barley, polished wheat and corn powder, and their chemical compositions including reducing sugar, amino-N and ethanol were analyzed during the period of aging in order to elucidate effects of these starchy materials on the compositions and qualities of the products. The results obtained are summarized as follows: 1) Koji of these materials were manufactured respectively by inoculating a strain of Asporyzae and their activities of protease and saccharifying amylase were determined. Wheat koji was found to have the highest level of protease activity among the koji, while glutinous rice koji had the strongest amylase activity. 2) Contents of moisture, crude protein, crude fat, and sodium chloride in the red pepper pastes were not changed significantly, however total sugar content was decreased during the period of aging. 3) After 60 days of aging, the highest amount (160mg%) amino nitrogen was detected in the red pepper paste of polished wheat, but higher levels of reducing sugar and ethanol contents were detected in that of glutinous rice. 4) Amino acids in the products were analyzed after 60 days of aging: a) Total 17 amino acids were detected. b) Free amino acid ratio to total amino acid content was approximately 35 percent in average. c) Free glutamic acid was higher than any other free amino acid In the amount and free ratio, but free methionine was lower. d) Lysine content was relatively high, while histidine and glycine were detected in trace. 5) Sensory tests including color, odor and taste on the products resulted in the highest mark for the red pepper paste of glutinous rice but in the lowest mark for that of corn powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1232-1238
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• 2005

The purpose of this study was to find the optimum addition amount of astringent persimmon paste to glutinous rice flour in the preparation of Gaminjeolmi (persimmon glutinous rice cake). The moisture contents of Gaminjeolmi with added astringent persimmon paste were 57$\∼$59$ \% $. With increasing addition of astringent persimmon paste, the L- and b-value were decreased. The a-value was the highest at the 8$\%$ level. In the mechanical evaluation of Gaminjeolmi, the hardness was the highest in the 0$\%$ astringent persimmon paste-lnjeolmi but the 0$\%$ level was decomposed after 2 day of storage. The adhesiveness and cohesiveness were the lowest at the 0$\%$ and 16$\%$ levels. The springiness did not differ significantly with the addition of astringent persimmon paste for 2 days of storage. The gumminess was the highest at the 0$\%$ level for 1 day of storage, significantly. In the sensory evaluation of Gaminjeolmi, the acceptance of the softness characteristics was the best at the 8$\%$ level. Addition of astringent persimmon paste improve preservation of Injeolmi and the addition of 8$\%$ of astringent persimmon paste to glutinous rice flour was found to be the best recipe in terms of the sensory qualities of softness and overall acceptability.

• Food Engineering Progress
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• v.13 no.4
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• pp.235-242
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• 2009

The purpose of this study is to establish fundamental research data for quality characteristics of Jochung by analyzing traditional manufacturing process. Two different processed rices (non-glutinous rices cooked by steaming and using an electronic rice cooker) were compared in terms of water solubility index (WSI), water absorption index (WAI), paste viscosity, reducing suger content, solid content, and dextrose equivalent over soaking time. Reducing sugar content increased for the soaked non-glutinous rice, steamed sample and microwaved sample. After 4 hr, the WSI decreased as the soaking time increased. However, there was no significant difference between WAI of the raw non-glutinous rice and the soaked non-glutinous rice. As soaking time increased, paste and breakdown viscosity increased significantly. Rice was prepared by soaking in water for 12 hr followed by the saccharification time (4, 8, or 12 h) for manufacturing Jochung. The solid content and reducing sugar content of the Jochung increased as the soaking time increased. Reducing sugar content and dextrose equivalent of Jochung from steamed rice (cooked hard) were higher than those from microwaved ones. The amount of reducing sugar and dextrose equivalent was highest in Jochung from steamed rice cooked hard (saccarification for 12 hr), with 59.40${\pm}$0.11% and 76.99${\pm}$1.78, respectively. In conclusion, the highest quality characteristics were obtained in Jochung manufactured with non-glutinous rice soaked for 12 hr followed by sacharification for 12 hr.

• Journal of Nutrition and Health
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• v.13 no.1
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• pp.43-48
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• 1980

In order to identify the taste components of Kochuzang (red pepper paste), glutinous rice Kochuzang were prepared with addition of Saccharomyces rouxii and Torulopsis versatilis respectively. The nitrogen compounds were determined during the fermentation period at intervals and the amino acid components of 210 days aged glutinous rice Kochuzang were measured. Results are as follows; 1) The increment of amino-N and soluble-N of Kochuzang were increased remarkably during fermentation period untill 60 day but after that period, the increment was slowly changed. 2) Ammonia-N of Kochuzang was increased slowly during aging period but after that time, the amount was decreased slightly. 3) Amino-N ratio and Nitrogen solubility of 300 days aged Kochuzang were 23.71-25.38% and 54.12-56.19% respectively. 4) 17 Kinds of amino acid were identified at 210 days aged Kochuzang those were Lysine, Histidine, Arginine, Aspartic acid, Threonine, Serine, Glutamic acid, Proline, Glycine, Alanine, Valine, Methionine, Isoleucine, Leucine, Phenylalanine, Tryptophane and Tyrosine. 5) Total amino acids were 3.5-4.1% which consists of Glutamic acid, 0.95-1.05%, Aspartic acid, 0.63-0.65% and Serine, Proline, Alanine, Valine, Leucine were 0.22-0.28% respectively but Methionine, Histidine and Arginine were below 0.1%, and Tyrosine, Tryptophane and Phenylalanine existed in Kochuzang in small quantities.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.677-684
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• 2005

This study investigated the changes in physicochemical characteristics after 120 days of aging Korean red pepper paste, 'Kochujang', made of minor cereals in substitution for glutinous rice which has been conventionally used as starch source. The cereals used were waxy job's tears, proso millet, sorghum, barley and foxtail millet, Glutinous rice with barley was used as controls. The items determined were water activity, pH, content of amino nitrogen, chromaticity and sensory test. 1. The water activities(Aw) of Kochujang samples were in range of $0.72{\sim}0.82$ at the beginning of fermentation, with Aw barley paste bing the lowest, and Aw of sorghum paste bing the highest. Then Aw were slowly decreased to the range of $0.49{\sim}0.50$ during 120 days of fermentation 2. The pH of the pastes was in range of $4.94{\sim}5.02$ at the initial time of fermentation, and decreased steadily to 4.32{\sim}4.73 at the end. 3. The content of amino nitrogen was in range of $330.9{\sim}340.7\;mg%$ at the early time of fermentation. The highest content, $351{\sim}381\;mg%$, was observed at the 90th day of aging of glutinous rice paste, 105th day of job's tears paste, 75th day each of barley and proso millet, and 60th day each of sorghum and foxtail millet. 4. The Hunter tristimulus values (L, a, b) of all pastes were gradually decreased during fermentation. The value of barley paste was lowest among the pastes. 5. The texture of barley paste in sensory test showed significant difference with other pastes, whereas there were no differences in color, odor, taste and sensory qualities.

• Applied Biological Chemistry
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• v.23 no.3
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• pp.157-165
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• 1980

Kojis were prepared from the different starch raw materials such as glutinous rice, barley rice, wheat flour and sweet potato, and were tested in an effort to reduce production cost and to improve quality of Kochuzang(red pepper paste). During the starting period of Koji preparation, there were less significant changes in pH; however, pH decreased somehow in the case of sweet potato, whereas it increased for the other Kojis. In general, the highest acidity was obtained after 72 hours of Koji preparation. Total nitrogen, soluble nitrogen and amino-nitrogen content increased in order of wheat flour, barley rice, and glutinous rice; Kojis they were markedly produced between 72 and 96 hours of Koji preparation. The maximum amount of reducing sugar was observed between 48 and 72 hours of Koji preparation during this period the reducing sugar content varied widely depending on starch source. Sweet potato Koji produced the highest level of ethyl alcohol content after 72 hours of Koji preparation; for the other Koji the same trends were observed after 24 hours. The starch liquefying activities have reached the highest level after 96 hours and for glutinous rice and barley rice; however, they kept on increasing until 120 hours for wheat flour and sweet potato. Koji Starch liquefying and saccharogenic amylase activities tended to increase in order of sweet potato, glutinous rice, barley rice and wheat flour. Kojis Various protease activities were measu-red during the Koji preparation, and they increased in order of alkali, neutral and acidic protease.

• Journal of the Korean Society of Food Culture
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• v.14 no.2
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• pp.103-113
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• 1999

Jeupjang like salted soybean paste with vegetable is the Korean traditional side order eating at table. Bibliographical studies on the Jeupjang in historic books such as Jeungbo-Sanlim-Keongjae(Re-edition of agriculture economic), Imwon- Keongjae Ji(Book of country economic) and Keuhap-Chongseo(Handbook of household) described the Korean food in the 18 century carried out. In addition, investigation and analytical studies on various home-made Jeupjang in present was accomplished. Jeupjangs were classified into three types according to variety preparing methods. Three types were fermented soybean paste (Doenjang) type using traditional Meju(soybean cake stater) for Jeupjang, salted pickle (Jangachi) type buried cucumber and eggplant into soybean paste or soysauce (Kanjang), and salted sauer kraut (Kimchii) type prepared vegetable in Jeupjang-Meju mash. The procedures for producing Jeupjang were Jeupjang-Meju making, and mixing vegetable with Meju powder into brine. At last process was fermented in horse wastes or grasses for 7-14 days. But manufacturing methods of Jeupjang before the 18 century were different in present. Nowadays glutinous rice, red pepper powder and various vegetable were used for domestic Jeupjang.

• Food Science and Biotechnology
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• v.16 no.1
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• pp.146-149
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• 2007

Dynamic rheological properties of hot pepper-soybean paste (HPSP) mixed with xanthan gum were evaluated at different gum concentrations (0.3, 0.6, and 0.9%) and fermentation times (12 and 24 week). Magnitudes of storage (G') and loss moduli (G") in the HPSP-xanthan gum mixture systems increased with an increase in frequency ($\omega$), while complex viscosity (${\eta}^*$) decreased. G' values were higher than the G" values over most of the frequency range (0.63-63 rad/sec), and were frequency-dependent. The dynamic moduli (G', G", and ${\eta}^*$) of the HPSP-xathan mixtures were lower than those of the control (0% gum). The differences between the dynamic moduli values at 12-week and 24-week fermentation decreased with increasing gum concentration, showing that xanthan gum can be used to stabilize and improve the viscoelastic rheological properties of HPSP. The G' value of the HPSP-xathan mixtures increased with an increase in gum concentration from 0.3 to 0.9%, whereas the G" decreased. The ability of xanthan gum to increase the elastic properties in the HPSP-xanthan mixture systems seemed to be the result of the incompatibility phenomena existing between xanthan gum and glutinous rice starch.

• Korean journal of food and cookery science
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• v.14 no.2
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• pp.201-206
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• 1998

This study was conducted to determine the changes in the contents of vitamin C and reducing sugars of wheat flour and glutinous rice pastes added Kimchi during fermentation. Kimchi was fermented at 10$^{\circ}C$ for 14 days. Sensory evaluation of various Kimchi samples were also conducted. During fermentation, pH decreased in the order of wheat flour paste added Kimchi (WHFP-Kimchi), glutinous rice paste added Kimchi (GLRP-Kimchi) and control. Total acidity increased in the same order The contents of total vitamin C of all Kimchi samples decreased. Total reducing sugar contents of Kimchi juices from various samples decreased in the order of WHFP-Kimchi, GLRP-Kimchi and control. In sensory evaluation, the red color of Kimchi juice decreased in the order of control>WHFP-Kimchi>GLRP-Kimchi. Off flavor decreased control>WHFP-Kimchi>GLRP-Kimchi. Firmness decreased control> GLRP-Kimchi>WHFP-Kimchi. Sour tate decreased WHFP-Kimchi>Control>GLRP-Kimchi. But there were no significant difference in crispiness, ans salty taste. Overall prefernce decreased GLRP-Kimchi>control>WHFP-Kimchi.

• Journal of Conservation Science
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• v.27 no.3
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• pp.261-268
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• 2011

Traditional paste materials and additives for investigation were selected through careful literature survey. We used the immersed glutinous rice flour, soybean as a traditional paste materials and a yellow wax, alum, and lime as additives. The effect of additives on viscosity, pH, adhesive strength, flexibility, antibacterial activities, mildew resistance, and conservation properties were examined. It was found that there was a relationship between the properties(viscosity, pH, and adhesive strength) and the characteristics of additives. Alum increased flexibilty but decreased viscosity, adhesive strength, and pH. Yellow wax deceased flexibilty, viscosity, adhesive strength, and pH. Lime increased flexibilty, viscosity, adhesive strength, and pH. The conservation properties increased by adding all additive. The present work was therefore carried out with the objective of offering the base datum for keeping traditional papers and textiles using traditional paste.