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KMID : 0665220050180030225
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Korean Journal of Food and Nutrition
2005 Volume.18 No. 3 p.225 ~ p.228
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Studies on the Properties of kochujang by Addition of Natural Plant Extracts
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Yang Hui-Tae
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Abstract
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Effects of natural plant extracts on kochujang and it’’s sensory evaluation were investigated. Natural plant extracts was added to the general kochujang and then investigated the changes of free amino acids composition after fermentation at 30^{circ}C for 60 days. The content of glutamic acid among the free amino acids was highest, and those of aspartic acid, proline, valine, histidine were also presented higher than the general kochujang, Sensory properties of natural plant extract-added kochujang were unchanged in color, hot taste, salty taste but, properties presented better in flavor, savory taste, sweet taste, overall preperence. Therefore, we may conclude that kochujang added natural plant extracts was more acceptable than general kochujang.
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KEYWORD
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kochujang, natural plant extracts, free amino acids, sensory evaluation
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