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KMID : 0380619810130040319
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Korean Journal of Food Science and Technology
1981 Volume.13 No. 4 p.319 ~ p.327
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Effect of Traditional and Improved Kochujang Koji on the Quality Improvement of Traditional Kochujang
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조한옥/Cho, Han Ok
김종군/박승애/Kim, Jong Goon/Park, Sung Ahe
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Abstract
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In order to reproduce and improve the Korean traditional Koclcujang(fermented liot pepper-soybean paste), traditional and improved Kochujang Koji were prepared according to the standard method investigated in Chunrabookdo area and combined the raw materials of Kochujang by the traditional habit.
Amino nitrogen contents were higher in improved Kochujang than in traditional one, those were in the range from 83 to 106 ㎎% immediately after brewing and 191 to 313 ㎎% at the end stage of brewing. Water soluble and ammonia nitrogen contents were most high in the improved Kochujang which was mixed with sodium chloride and brewed soysauce as seasoning.
The content of reducing sugar of traditional Kochujang was higher than that of improved one during the brewing. Ethyl alcohol contents of all Kochujang samples were 0.04% at the early stage of brewing and that reached above 2.5% after 40∼50 days brewing.
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