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KMID : 0380619930250060724
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Korean Journal of Food Science and Technology
1993 Volume.25 No. 6 p.724 ~ p.729
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Changes in Quality Characteristics of Traditional Kochujang during Fermentation
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김영수/Kim, Young Soo
신동빈/오훈일/강통삼/정문철/Shin, Dong Bin/Oh, Hoon Il/Kang, Tong Sam/Jeong, Moon Cheol
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Abstract
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Quality characteristics of 3 kinds of traditional kochujang were investigated during 6 months of fermentation in order to obtain information for the industrial production of traditional kochujarg. Tested kochujang included Sunchang kochujang prepared with glutinous rice, Boeun kochujang prepared with barley, and Sachun kochujang prepared with wheat. The reducing sugar contents of Sunchang, Boeun, and Sachua kochujang increased up to 30, 90, and 150 days of fermentation, respectively, and then decreased thereafter. Ethanol contents of traditional kochujang increased up to 0.4∼1.2% at 120∼150 days of fermentation and decreased thereafter. Amino nitrogen content of Sunchang kochujang showed a slight increase during fermentation, however, thoseof Boeun and Sachun kochujang showed a rapid increase up to 150 days of fermentation. Ammoniacal nitrogen content of 100 g kochujang increased up to 50∼75 mg at 60 days of fermentation and leveled off thereafter. Capsaicin and capsanthin contents of 100 g kochujang were 15∼18 mg and 60∼180 mg before fermentation and decreased to 1214 mg and 50∼120 mg at 180 days of fermentation, respectively.
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KEYWORD
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