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KMID : 0380619930250020098
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Korean Journal of Food Science and Technology
1993 Volume.25 No. 2 p.98 ~ p.104
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Study on the Preparation of Kochujang with Addition of Fruit Juices
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Abstract
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In order to improve qualities of kochujang, various fruit juices such as apple, orange, pineapple and grape were added to the raw material of kochujang instead of the part of water. It was apparent in the kochujang with pineapple juice that organic acids originated from fruit juices increased titrable acidity and decreased pH. Free sugars and organic acids in the kochujang that was fermented during three months were degraded or might be used by microorganism after ten months of fermentation. Kochujang with grape juice showed relatively dark color, which had a good agreement with the changes of Hunter a-value. Sensory evaluation test about tastes, flavor and color showed that the kochujang with pineapple juice was preferred to others.
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