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Effect of Sword Bean Chunggukjang Addition on Quality of Kochujang

작두콩 청국장 첨가 고추장의 품질 특성

  • Chang, Moon-Ik (Korea Food & Drug Adminstration) ;
  • Kim, Jae-Young (Food Safety Evaluation Department, National Institute of Food & Drug Safety Evaluation, Korea Food & Drug Adminstration) ;
  • Kim, Seong-Jo (Dept. of Food and Environmental Sciences, Wonkwang University) ;
  • Baek, Seung-Hwa (Dept. of Biofood Science and Biotechnology, Chungbuk Provincial University)
  • 장문익 (식품의약품안전청) ;
  • 김재영 (식품의약품안전청 식품의약품안전평가원) ;
  • 김성조 (원광대학교 식품.환경학과) ;
  • 백승화 (충북도립대학교 바이오식품생명과학과)
  • Received : 2011.07.08
  • Accepted : 2011.08.02
  • Published : 2011.09.30

Abstract

This research aimed to determine the quality characteristics of kochujang made of sword bean chunggukjang. The effects of chunggukjang addition were compared in products fermented for 90 days. During the fermentation period of kochujang, sword bean chunggukjang was added at 0, 2, 5, 8, and 10%. The moisture content ranged from 40.24 to 42.83% (w/w). After 90 days of fermentation, sodium chloride was at around 10.2 to 10.3%, which was not much different from that of control kochujang (SBC 0) before and after fermentation. The color values were not significantly different between SBC kochujang and traditional kochujang. The microbial counts in 0, 2, 5, 8, and 10% SBC kochujang fermented for 90 days were around $5.42{\times}10^7$ to $9.59{\times}10^7$ CFU/g for aerobic viable cells, $1.14{\times}10^2$ to $9.73{\times}10^2$ CFU/g for yeast, and $8.49{\times}10^2$ to $1.25{\times}10^3$ CFU/g for Bacillus cereus. Sensory evaluation of kochujang showed that the comprehensive preference was 5.40, 5.15, 6.30, 6.10, and 6.95, respectively, for SBC 0, 2, 5, 8, and 10%. In conclusion, the quality difference between SBC and traditional kochujang was not significant, and sensory evaluation of kochujang showed that SBC 10% received the highest score.

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