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KMID : 0903519960390020127
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1996 Volume.39 No. 2 p.127 ~ p.133
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Studies on Establishment of Optimal Aging Time of Korean traditional Kochujang
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박종현/Park, Jong Hyun
유진영/구영조/권동진/정건섭/정진웅/김종훈/Yoo, Jin Young/Koo, Young Jo/Kwon, Dong Jin/Chung, Kun Sub/Jung, Jin Woong/Kim, Jong Hun
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Abstract
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To industrialize the Korean traditional Kochujang, we investigated the process and changes of chemical components of glutineous rice Kochujang and barley Kochujang, which are our major traditional Kochujangs. We prepared traditional glutineous rice Kochujang and barley one in Sunchang and Keosan, respectively. To establish the optimal aging time, we investigated changes of the chemical components and sensory evaluation of the Kochujangs during fermentation of 180 days. Changes of chemical components of glutineous rice Kochujang were similar to those of barley Kochujang. The results of sensory evaluation on color, flavor, taste, texture and overall acceptibility indicated that glutineous rice Kochujang was preferred to barley one, and the highest score was obtained at the aging of 90∼120 days for both Kochujangs. However, we established Chat the optimal aging time was 150 days by considering changes of permissible chemical components and the results of sensory evaluation at the same time.
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KEYWORD
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