JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Chemical Characteristics of Gochujang with Different Amount of Sweet Persimmon Powder
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 5,  2011, pp.706-713
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.5.706
 Title & Authors
Chemical Characteristics of Gochujang with Different Amount of Sweet Persimmon Powder
Kim, Jeong-Yeon; Hwang, Su-Jung; Eun, Jong-Bang;
  PDF(new window)
 Abstract
This study was conducted to investigate the chemical characteristics of Gochujang with different amounts of sweet persimmon powder added during fermentation at for 90 days, in an effort to improve its taste and organoleptic quality. The moisture content was shown to be inclined to increase in all the treatments throughout the fermentation. There was no significant difference between the paste with sweet persimmon powder and the control. The pH showed a tendency to decrease with increased fermentation time in all the samples during fermentation, keeping a pH range of 4.64-4.67 after 60 days of fermentation. On the contrary, the titratable acidity increased during fermentation, showing a level of 0.147-0.156 mg% in the paste with sweet persimmon powder on the 90th day of fermentation. The sugar content was shown to be in the early stage of fermentation, revealing a tendency to in crease with an increase in the amount of sweet persimmon powder added. The amino-type nitrogen content was at the 241.27-245.47 mg% level in the early stage of fermentation, and appeared to be significantly high (p<0.05) in the treatments with 3 and 4% sweet persimmon powder added, respectively, after 60 days of fermentation. The content was within the range of 357.47-371.53 mg% on the 90 th day of fermentation in the final stage, showing an increase trend throughout the fermentation. The alcohol content gradually increased with an increase in fermentation time, showing a range of 0.94-0.10% on the 90th day of the final stage of fermentation. Moreover, the content was highest (0.96-0.108%) on the 70th day of fermentation, demonstrating a trend to slightly decline in all the treatments thereafter.
 Keywords
sweet persimmon powder;Gochujang;chemical compositions;
 Language
Korean
 Cited by
1.
더덕분말을 첨가한 고추장의 품질 특성 및 항산화 활성,김옥선;성정민;류혜숙;

동아시아식생활학회지, 2012. vol.22. 5, pp.667-676
2.
발아보리가루를 첨가한 보리 고추장의 품질 특성,서재실;박인덕;

한국식생활문화학회지, 2014. vol.29. 2, pp.187-194 crossref(new window)
3.
매운맛 등급화 고추장으로 제조한 오이생채의 이화학적 관능적 특성,이인선;

한국식품조리과학회지, 2015. vol.31. 3, pp.255-263 crossref(new window)
4.
고추씨를 첨가한 저염 고추장의 품질 분석,김미향;김동석;

한국조리학회지, 2015. vol.21. 6, pp.195-205
1.
Quality Properties of Barley Kochujang Added wih Germinated Barley Powder, Journal of the Korean Society of Food Culture, 2014, 29, 2, 187  crossref(new windwow)
2.
Physicochemical and Sensory Characteristics of Cucumber Salad Using Spicy Hot Flavor Graded Gochujang, Korean journal of food and cookery science, 2015, 31, 3, 255  crossref(new windwow)
 References
1.
Bae TJ, Kim KE, Choi OS, Kim HS, Kang DS, Kim KS (2001) Changes of enzyme activities in kochujang added sea tangle powder during fermentation. Korean J Life Sci 11, 393-399

2.
Kim MS, Oh JA, Kim IW, Shin DH, Han MS (1998) Fermentation properties of irradiated kochujang. Korean J Food Sci Techno 30, 934-940

3.
An YS, Hong YP, Kim HJ, Lee KB, Lee MS (2005) Effects of cereal powders on rheological properties in kochujang. Korean J Food Preserv 12, 151-155

4.
Suh HJ, Suh DB, Chung SH, Whang JH, Sung HJ, Yang HC (1994) Purification of ACE inhibitor from soybean paste. Agric Chem Biotechnol 37, 441-446

5.
Suh HJ, Chung SH (1997) Inhibitory effect of kochujang on angiotensin converting enzyme. Reports of Miwon Res Inc of Korean Food Dietary Culture 23, 108-116

6.
Park JS, Lee TS, Kye HW, Ahn SM, Noh BS (1993) Study on the preparation of kochujang with addition of fruit juices. Korean J Food Sci Technol 25, 98-104

7.
Joo JJ, Shin HJ (2000) Sensory evaluation and changes in physicochemical properties, and Microflora and enzyme activities of pumpkin-added kochujang. Korean J Food Sci Technol 32, 851-859

8.
Lee YS, Kang CS, Lee YS (1998) Changes in composition of pumpkin kochujang during fermentation. Agricultural Research Report of Kyonggi-do Agricultural Research and Extension Services 9, 193-198

9.
Yoo MS, Park HJ, Chang CM (1995) The quality improvement of gochujang (korean red pepper paste) by adding ground garlic Rural Development Administration. J Agricl Sci 37, 709-714

10.
Kim DH, Ahn BY, Park BH (2003) Effect of lycium Chinese fruit on the physicochemical properties of kochujang. Korean J Food Sci Technol 35, 461-469

11.
Shin HJ, Shin DH, Kwak YS, Choo JJ, Kim SY (1999) Changes in physicochemical properties of kochujang by red ginseng addition. J Korean Soc Food Sci Nutr 28, 760-765

12.
Shin DH, Kim DH, Choi U, Lim MS, An EY (1997) Physicochemical characteristics of traditional kochujang prepared with various raw materials. Korean J Food Sci Technol 29, 907-912

13.
Son GM, Kim KH, Sung TS, Kim JH, Shin DJ (2002) Physicochemical characteristics of sweet persimmon by heating treatments. Korea J Food & Nutr 15, 144-150

14.
AOAC (2005) Official Method of Analysis 18th ed, Association of official Analytical chemists, Washigton, DC, USA

15.
Shin DH, Kim DH, Choi U, Lim DK, Lim MS (1996) Studies on the physicochemical characteristic of traditional kochujang. Korean J Food Sci Technol 28, 157-161

16.
National Miso Technical Federation. Standard Miso analysis (1968) Pyung chang dang, Tokyo, Japan, p 1-34

17.
Park CS, Jeon GH, Park CH (2005) Quality characteristics of kochujang added medicinal herbs. Korean J Food Preserv 12, 565-571

18.
An ML, Jeong DY, Hong SP, Song GS, Kim YS (2003) Quality of traditional kochujang supplemented with mushrooms. J Korean Soc Agric Chem Biotechnol 46, 229-234

19.
Chae IS, Kim HS, Ko YS, Kang MH, Hong SP and Shin DB (2008) Effect of citrus concentrate on the physicochemical properties of kochujang. Korean J Food Sci Technol 40, 626-632

20.
Park WP (1994) Quality changes of kochujang made or rice starch syrup during aging. Korean J Food Sci Technol 26, 23-25

21.
.Kim YS, Song GS (2002) Characteristics of kiwifruit-added traditional kochujang. Korean J Food Sci Technol 34, 1091-1097

22.
Shin DH, Kim DH, Chio U, Lim MS, An EY (1997) Taste components of traditional kochujang prepared with various raw materials. Korean J Food Sci Technol 29, 913-918

23.
Chae IS, Kim HS, Ko YS, Kang MH, Hong SP, Shin DB (2008) Effect of citrus concentrate on the physicochemical properties of kochujang. Korean J Food Sci Technol 40, 626-632

24.
Kwon YM, Kim DH (2002) Effect sea tangle and chitosan on the physicochemical properties of traditional kochujang. Korean Soc Food Sci Nutr 31, 977-985 crossref(new window)

25.
Lee MJ, Lee JH (2006) Quality characteristics of kochujang prepared with maesil (Prunus mume) extract during aging. J Korean Soc Food Sci Nutr 35, 622-628 crossref(new window)

26.
Park KT, Baek JO, Shun SS (2009) Development of gochujang sauce added concentrated pomegranate juice. Korean J Culinary research 15, 47-55

27.
Kwon DJ, Jung JW, Kim JH, Park JH, Yoo JY, Koo YJ, Chung KS (1996) Studies on establishment of optimal aging time of Korean traditional kochujang. J Korean Agric Chem Biotechnol 39, 129-133

28.
Choi JY, Lee TS, Park SO, Noh BS (1997) Changes of volatile flavor compounds in traditional kochujang during fermentation. Korean J Food Sci Technol 29, 745-751

29.
Choi EJ (2007) Change of pH, titratable acidity, amino-nitrogen, alcohol, moisture contents, color, total cell counts and mold colony counts by puffed rice powder of kochujang. MS thesis, Seoul National University of Technology, Seoul, Korea

30.
Kim DH, Ahn BY, Park BH (2002) Effect of lycium chinense fruit on the physicochemical properties of kochujang. J Food Sci Technol 35, 977-985