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KMID : 1134820070360060759
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 6 p.759 ~ p.765
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Quality Characteristics of Kochujang Prepared with Korean Single-Harvested Pepper (Capsicum annuum L.)
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Kim Kyung Seon
Park Jae-Bok
Kim Sun-A
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Abstract
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This study was conducted to analyze the chemical properties of single-harvested pepper (YW211, YW213), and to investigate the change of kochujang quality by the addition of single-harvested peppers. Capsaicinoids content of YW211 was 271.65±25.10 ㎎/100 g and ASTA color value of YW213 was 212.71±2.38, which were comparatively higher values than commercial red peppers. Mixed red pepper powder used for kochujang production were prepared with various mixing ratios of commercial red peppers (YY & GR) and single-harvested pepper (YW211 & YW213). Capsaicinoids content of YY, 3.98±0.24 ㎎/100 g, was increased to 52.61±8.62 ㎎/100 g by mixing 30% YW211. ASTA color value of GR was 110.63±1.89 and was increased to 130.01±1.31 by mixing 30% YW213. The pH values of kochujang added YW211 or YW213 were slowly reduced and acidities were increased during fermentation; however, both values weren’t statistically different. The contents of amino nitrogen increased until 60 days, and then decreased thereafter. Reducing sugars were increased considerably until 30 days, and reduced slowly after fermentation for 90 days.
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KEYWORD
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single-harvested pepper, capsaicinoids, ASTA color value, kochujang
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