Changes in Quality Characteristics of Traditional Kochujang Prepared with a Meju of Different Fermentation Period during Aging

메주의 발효기간에 따른 재래식 고추장 숙성 중 품질 특성의 변화

  • Oh, Hoon-Il (Department of Food Science and Technology, Sejong University) ;
  • Park, Jong-Myon (Lotte Group Research & Development Center)
  • Published : 1997.12.01

Abstract

This study was designed to investigate the changes in physicochemical and sensory characteristics of traditional kochujang during aging, which was prepared with a different meju fermented for various periods of time. The non-volatile organic acid contents in all samples gradually increased up to 90 days of fermentation. Kochujang prepared with a 40-day-fermented meju had $1.14{\sim}2.54$ times highter organic acid content after 90 days of aging as compared to other kochujang preparations. The most abundant free sugars were found to be glucose and fructose representing $82.27{\sim}100%$ of total free sugar contents in kochujang. 17 kinds of free amino acid including Glu, Asp and Met were found in traditional kochujang aged for 90 days. Glu was noted as the most contributing amino acid to the brothy taste of kochujang in the light of increasing ratio and content of Glu among free amino acids during aging. The total free amino acid contents of kochujang increased with an Increase in fermentation time of meju. Results of sensory evaluation revealed that kochujang prepared with a 40-day-fermented meju was best in terms of flavor and taste. These results suggest that kochujang prepared with a 40-day-fermented meju had the highest quality in terms of physicochemical and sensory characteristics of kochujang.

Keywords

kochujang;meju;free sugar;amino acid;organic acid;capsaicin