Trial Manufacture of Low-Salted Kochuzang(Red Pepper Soybean Paste) by the Addition of Alcohol

알코올 첨가에 의한 저식염 고추장의 양조

  • Lee, Kap-Sang (Department of Agricultural Chemistry, Won Kwang University) ;
  • Kim, Dong-Han (Department Food Science and Technology, Chunbug National University)
  • 이갑상 (원광대학교 농화학과) ;
  • 김동한 (전북대학교 식품가공학과)
  • Published : 1985.06.01


Low-salted Kochuzang was made by the replacement of a part of NaCl with 4% ethanol as the preservative. Comparative analysis were performed for general components in 7 kinds of low-salted Kochuzang. The activities of ${\alpha}-and{\beta}-amylase$ and protease were high in ripened Kochuzang of low salt concentration in case of addition of alcohol. The changes of total sugar and pH were remarkably decreased when alcohol and salt were added. Total acid contents showed a remarkable increase when alcohol was not added, and in case of salt concentration. Total nitrogen contents were not remarkably changed, but the contents of amino nitrogen and ammonia nitrogen were increased in case of low salt conuntration with alcohol. Reducing sugar contents were increased in case of low salt concentration and alcohol added. Alcohol contents were not remarkably changed in case of addition of alcohol, but when alcohol was not added and low salt concentration they showed a remarkable increase(about 2.2%). A good Kochuzang may be produced by adding 4% alcohol to a low salted one (5.1% content in Kochuzang) in seventy days of the fermentation.