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KMID : 1134820140430071088
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 7 p.1088 ~ p.1094
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Analysis of Quality State for Gochujang Produced by Regional Rural Families
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Lee Seul
Yoo Seon-Mi
Park Bo-Ram
Han Hye-Min
Kim Ha-Yun
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Abstract
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This study investigated the quality properties of glutinous rice Gochujang produced by regional rural families in order to determine the present state of quality of traditional Gochujang. A total of 80 Gochujang samples were collected from nationwide rural families and their physicochemical characteristics were analyzed. Based on regional mean, ranges of moisture contents, pH, acidity, crude protein contents, and salinity of Gochujang were 44.31±5.73%～50.50±5.65%, 4.59±0.36～4.79±0.15, 1.18±0.22%～1.54±0.36%, 5.28±0.90%～6.93±.09%, and 5.55±0.85%～8.29±1.19%, respectively. The mean contents of amino type N, reducing sugars, and capsaicinoids were 488.81±79.74 mg%～715.16±78.09 mg%, 22.32±9.43%～28.61±8.80%, and 44.31±18.71 mg/kg～65.15±47.98 mg/kg, respectively, and differences were significant among the Gochujang samples. Hunter color values (L, a, and b) of Gochujang were 4.84±3.08, 21.26±10.53, and 8.20±5.91, respectively, and the range of viscosity was 31,511±11,764～72,923±32,555 cP. The acidity, salinity, moisture, crude protein, and amino type N contents of Gochujang produced from the Gangwon-do and Gyeonggi-do areas were significantly higher than those of other regions. According to principal component analysis of the physicochemical characteristics of Gochujang produced by rural families, the salinity, acidity, moisture, crude protein, and amino type N contents were strong characteristics of Gochujang produced by Gangwon-do and Gyeonggi-do. These results indicate that traditional Gochujang produced by rural families shows various quality properties and regional differences in physicochemical characteristics.
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KEYWORD
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traditional Gochujang, region, physicochemical characteristics, rural families
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