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KMID : 0903519800230030157
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1980 Volume.23 No. 3 p.157 ~ p.165
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The Brewing of Kochuzang(Red Pepper Paste) from Different Starch Sources
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김철수/Kim, Chul Soo
이택수/조한옥/김종군/Lee, Taik Soo/Cho, Han Ok/Kim, Jong Goon
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Abstract
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Kojis were prepared from the different starch raw materials such as glutinous rice, barley rice, wheat flour and sweet potato, and were tested in an effort to reduce production cost and to improve quality of Kochuzang(red pepper paste). During the starting period of Koji preparation, there were Less significant changes in pH; however, pH decreased somehow in the case of sweet potato, whereas it increased for the other Kojis. In general, the highest acidity was obtained after 72 hours of Koji preparation.
Total nitrogen, soluble nitrogen and amino-nitrogen content increased in order of wheat flour, barley rice, and glutinous rice; Kojis they were markedly produced between 72 and 96 hours of Koji preparation. The maximum amount of reducing sugar was observed between 48 and 72 hours of Koji preparation during this period the reducing sugar content varied widely depending on starch source. Sweet potato Kaji produced the highest level of ethyl alcohol content after 72 hours of Kaji preparation; for the other Koji the same trends were observed after 24 hours. The starch liquefying activities have reached the highest level after 96 hours and for glutinous rice and barley rice; however, they kept on increasing until 120 hours for wheat flour and sweet potato. Koji Starch liquefying and saccharogenic amylase activities tended to increase in order of sweet potato, glutinous rice, barley rice and wheat flour. Kojis Various protease activities were measu-red during the Koji preparation, and they increased in order of alkali, neutral and acidic protease.
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