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KMID : 0380620080400060626
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Korean Journal of Food Science and Technology
2008 Volume.40 No. 6 p.626 ~ p.632
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Effect of Citrus Concentrate on the Physicochemical Properties of Kochujang
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Chae In-Sook
Kim Hyo-Sun
Ko Yang-Sook
Kang Min-Hwa
Hong Sang-Pil
Shin Dong-Bum
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Abstract
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In an effort to improve the quality and palatability of kochujang, the physicochemical and microbial characteristicsof kochujang were assessed when different quantities of citrus concentrate were added during fermentation. The moisturecontent of kochujang increased throughout the entire fermentation process. The pH of kochujang was reduced gradually, butthe titratable acidity was increased to 10 weeks of fermentation. The amino-nitrogen and reducing sugar contents of kochujangto which citrus concentrate was added were higher than those of the control, and these values increased with increasingfermentation time. As the ratio of added citrus concentrate increased, the color of the kochujang brightened. The total cell andyeast counts were unaffected by the addition of citrus concentrate. Our sensory evaluation test showed that the addition of6% citrus concentrate was the optimal condition for improving the quality of kochujang. In conclusion, the addition of citrusconcentrate was desirable for the improvement of the quality and palatability of kochujang.
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KEYWORD
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kochujang, citrus concentrate, physicochemical properties
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