Effect of Condiments on the Physicochemical Characteristics of Traditional Kochujang during Fermentation

양념류를 첨가한 전통고추장의 숙성중 이화학적 특성 변화

  • Kim, Dong-Han (Department of Food and Nutrition, Mokpo National University) ;
  • Lee, Jung-Seung (Division of Food Standard, Korea Food and Drug Administration)
  • 김동한 (목포대학교 식품영양학과) ;
  • 이정성 (식품의약품안전청 식품규격과)
  • Published : 2001.06.30


Physicochemical characteristics of kochujang prepared with addition of garlic and onion, were investigated for 22 weeks of fermentation to obtain information on improving the quality of traditional kochujang. Moisture contents of kochujang increased during fermentation, but total nitrogen contents decreased slightly. The pH and titratable acidity of kochujang changed a little by addition of garlic or onion. Total sugar contents of kochujang decreased rapidly after 4 weeks, but reducing sugar contents increased until 2 weeks of fermentation. As the ratio of garlic increased, reducing sugar contents decreased. Ethanol contents increased during fermentation as mixing ratio of onion increased. Amino nitrogen contents of kochujang increased as mixing ratio of garlic or onion increased, but ammonia nitrogen contents decreased. Water activities of kochujang decreased slightly during fermentation, but consistency increased until 18 weeks. The color values of garlic or onion added kochujang were low in the L-values, but a- and b-values increased. Results of sensory evaluation showed garlic added$(2{\sim}4%)$ kochujang were more acceptable than onion added kochujang due to more favorable taste and flavor.