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Changes in Characteristics of Low-salted Kochujang with Licorice (Glycyrrhiza glabra), Mustard (Brassica juncea), and Chitosan during Fermentation

감초, 겨자 및 키토산을 첨가한 저염 고추장의 특성 변화

  • Lim, Seong-Il (Traditional Food Research Group, Korea Food Research Institute) ;
  • Song, Sun-Mi (Traditional Food Research Group, Korea Food Research Institute)
  • 임성일 (한국식품연구원 전통식품연구단) ;
  • 송선미 (한국식품연구원 전통식품연구단)
  • Published : 2010.04.30

Abstract

Changes in characteristics of low-salted Kochujang added with mixed additives (licorice 0.8%, mustard 0.7%, chitosan 2%) were investigated during fermentation for 40 days. There was no significant difference in viable and yeast cell counts and color among all treatments, whereas lactic acid bacteria counts of 6.8% and 5.9% salted Kochujang added with the mixed additives (p<0.05) were significantly lower than that of control. The phenomenon of abnormal fermentation was observed on surface of low-salted Kochujang but not the low-salted Kochujang added with the mixed additives. The level of amino nitrogen in low-salted Kochujang was close to that of 8.5% salted Kochujang at 20 days of fermentation; however, the amino nitrogen content in 5.9% salted Kochujang added with the additives was 1.6 times higher than in 8.5% salted Kochujang at 40 days. In sensory evaluation, 5.9% salted Kochujang with the additives had the highest score in overall palatability. These results indicate that salt contents of Kochujang could be lowered up to 5.9% by addition of the mixture of licorice, mustard and chitosan, resulting in improvement of palatability and shortening of fermentation time.

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