Fermentation Characteristics of Kochujang Containing Horseradish or Mustard

양고추냉이와 겨자 분말을 첨가한 고추장의 발효특성

  • Shin, Dong-Hwa (Faculty of Biotechnology(Food Science & Technology Major), Chonbuk National University) ;
  • Ahn, Eun-Young (Faculty of Biotechnology(Food Science & Technology Major), Chonbuk National University) ;
  • Kim, Yong-Suk (Faculty of Biotechnology(Food Science & Technology Major), Chonbuk National University) ;
  • Oh, Ji-Young (Faculty of Biotechnology(Food Science & Technology Major), Chonbuk National University)
  • 신동화 (전북대학교 응용생물공학부(식품공학, 농업과학기술연구소)) ;
  • 안은영 (전북대학교 응용생물공학부(식품공학, 농업과학기술연구소)) ;
  • 김용석 (전북대학교 응용생물공학부(식품공학, 농업과학기술연구소)) ;
  • 오지영 (전북대학교 응용생물공학부(식품공학, 농업과학기술연구소))
  • Published : 2000.12.30

Abstract

Traditional Kochujang was prepared adding horseradish or mustard powder to repress the gas formation which used to cause swelling problem during distribution. The koji for Kochujang was prepared by the strains which had high amylase and protease activities with superior flavor. The gas production from Kochujang during fermentation at $25^{\circ}C$ was ceased after stopping yeast growth completely by bactericidal components from $0.6{\sim}1.2%(w/w)$ of horseradish or mustard addition. Total viable bacterial count was not affected by adding horseradish or mustard. The amino type nitrogen content in Kochujang, which was one of the most important parameters in quality of Kochujang, increased continually during fermentation. The Kochujang fermented by P-2 isolate and added with mustard was significantly higher in amino type nitrogen content than other treatments after 120 days' fermentation. ${\alpha}-Amylase$ activity was very low while ${\beta}-amylase$ activity was high in Kochujang fermented by adding horseradish and mustard powder. The protease(acid and neutral) activities gradually increased by fermentation with no difference between treatments. The color and flavor were not different, but overall palatability of the Kochujang evaluated by sensory test showed significantly high rank in Kochujang fermented by P-2 isolate and with horseradish.

Keywords

Kochujang;horseradish;mustard