Effects of Functional Ingredients Addition on Quality Characteristics of Kochujang

기능성 소재의 첨가가 고추장의 품질특성에 미치는 영향

  • 최신양 (발효식품연구팀 한국식품연구원) ;
  • 조경현 (문옥례가) ;
  • 임성일 (발효식품연구팀 한국식품연구원)
  • Published : 2006.12.31

Abstract

To produce bio-active Kochujang, 1.2% of pomegranate powder, 1.0% of hawthorn berry extract powder, 0.01% of ginko biloba extract, 1.2% of red yeast rice powder, 1.2% of silk powder, 0.2% of garlic oil, 0.2% of chitosan, 1.2% of wax gourd extract powder, and 1.0% of pine mushroom were added individually with raw materials that are needed for Kochujang process. These Kochujangs were fermented for 45 days at $30^{\circ}C$, and examined for changes in their physicochemical properties. There were no significant differences in pH, acidity, formol-N content, color and total cell count by plate count agar between Kochujangs fortified individually with functional ingredients and the control Kochujang. When 0.2% of garlic oil was added, antioxidant activity of its Kochujang product increased twice as much as that of the control Kochujang. Improved ACE inhibiting activities were observed in 1.2% of red yeast rice powder. When 1.2% of silk powder or 0.01% of ginko biloba extract were added, antithrombotic abilities were remarkably enhanced up to two times of the control Kochujang.

Keywords

Kochujang;functional ingredient;antioxidant;ACE;antithrombotic ability

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