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KMID : 1007519940030020104
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Food Science and Biotechnology
1994 Volume.3 No. 2 p.104 ~ p.108
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The Changes in Capsaicin, Dihydrocapsaicin and Capsanthin in Kochujangs with Different Mashing Methods
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Chun, Myong-Sook
Lee, Taik-Soo/Noh, Bong-Soo
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Abstract
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Kochujang was prepared with different mashing method using Meju, koji, amylase, and protease, respectively. Capsaicin and dihydrocapsaicin of those kochujangs were analyzed by HPLC during fermentation. The rate of degradation of capsaicin in Meju of koji kochujang was faster than that of the other type of kochujang with using anylase or protease. The similar pattern was also observed in dihydrocapsaicin. Achang of color was correlated with the degradation of capsanthin that was originated from red pepper powder.
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