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KMID : 0903519810240010021
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1981 Volume.24 No. 1 p.21 ~ p.28
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Brewing Method and Composition of Traditional Kochuzang(Red Pepper Paste) in Junrabook - do Area
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이택수/Lee, Taik Soo
조한옥/김종군/이현자/강주훈/Cho, Han Ok/Kim, Jong Goon/Lee, Hyne Ja/Kang, Joo Hoon
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Abstract
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Brewing method and quality of 15 samples of traditional kochuzang in Junrabookdo area were investigated. Average combination ratio of glutinous rice: Meju (soybean Koji); red pepper powder was 2 : 0.7 : 1.1. In order to improve the taste of Kochuzang, some amount of natural soysauce was added in the Kochuzang at early stage of fermentation. Average content of sodium chloride was 7.32%; amino nitrogen, 123.3%; total sugar, 31.9%; reducing sugar, 19.4%; ethyl alcohol, 1.13% and the activity of acid protease was 0.07; liquefying amylase, 9.67 and saccharogenic amylase was 15.82. Five samples were selected as excellent Kochuzang through sensory evaluation. These samples were similarly strong in hot and sweet taste with alcoholic flavor, glossy surface and brownish red color.
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