|
KMID : 0380620140460030309
|
|
Korean Journal of Food Science and Technology
2014 Volume.46 No. 3 p.309 ~ p.314
|
|
|
Evaluation of Quality Characteristics for Gochujang Produced by Small- and Medium-scale Manufacturers
|
|
Lee Seul
Jo Jeon-Ho
Yoo Seon-Mi
Park Bo-Ram
Han Hye-Min
Kim Ha-Yun
|
|
|
Abstract
|
|
|
|
To improve the standardized quality of gochujang produced by major companies, the quality characteristics of 29 gochujang samples produced by regional small- and medium-scale manufacturers were determined. The average moisture content, crude protein content, pH, acidity, and salinity of gochujang from regional manufacturers were found to be 34.32-45.53%, 5.07-5.68%, 4.61-4.92, 3.30-3.72%, and 9.93-16.14%, respectively. The contents of reducing sugar, amino type N, and capsaicinoids were found to be 16.81-29.81%, 191.72-660.55 mg%, and 32.49-79.58 mg/kg, respectively, and the α- and β-amylase activity were 2.52-4.15 and 26.36-36.47 U/g, respectively. These values varied significantly across regional manufacturers. In addition, overall, gochujang had a range of 23.93-55.64% moisture content, 4.01-7.30% crude protein content, 105.47-1092.00 mg% amino type N content, and 8.74-181.50 mg/kg capsaicinoid content. These results indicate that the quality characteristics of gochujang showed a wide distribution but met the Korean Industrial Standards. Therefore, these data can be used for quality control of gochujang.
|
|
|
KEYWORD
|
|
|
gochujang, region, quality characteristics, small- and medium-scale manufacturer, distribution
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|