|
KMID : 0380619940260040389
|
|
Korean Journal of Food Science and Technology
1994 Volume.26 No. 4 p.389 ~ p.392
|
|
|
Changes in Nitrogen Compounds of traditional Kochujang during Fermentation
|
|
김영수/Kim, Young Soo
신동빈/오훈일/구민선/Shin, Dong Bin/Oh, Hoon Il/Koo, Min Seon
|
|
|
Abstract
|
|
|
|
Changes in free amino acids and amino nitrogen of traditional kochujang were investigated during 180 days of fermentation. Tested kochujang included Sunchang kochujang prepared with glutinous rice, Boeun kochujang prepared with barley, and Sauhun kochujang prepared with wheat. Amino acids remarkably increased during fermentation were methionine, glutamic acid, isoleucine, leucine and tyrosine. However, regardless of kinds of kochujang major free amino acids were serine, aspartic acid, glutamic acid and proline. Glutamic acid was noted as the most contributing to the savory taste of kochujang in relation to the increasing ratio and content among tree amino acids during fermentaion. The correlation coefficent between totals of free amino acids and the contents of amino nitrogen were relatively high (0.87$lt;r$lt;0.97). In consequent, amino nitrogen was recognized as a indicator for changes of free amino acids during fermentation of kochujang.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|