Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Changes of Chemical Composition during the Aging of Liquid Koji Kochujang

액체국에 의한 고추장 양조중의 성분 변화

  • Lee, Taik-Soo (Department of Food Science, Seoul Woman's University) ;
  • Park, Sung-Oh (Department of Food Science, Seoul Woman's University) ;
  • Kung, Sung-Sil (Department of Food Science, Seoul Woman's University)
  • 이택수 (서울여자대학교 식품과학과) ;
  • 박성오 (서울여자대학교 식품과학과) ;
  • 궁성실 (서울여자대학교 식품과학과)
  • Published : 1984.03.30
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Abstract

The three kinds of Kochujang were prepared with liquid koji equivalent to 30%, 50%, and 70% of brewing water. The qualities of the Kochujangs during aging at $25^{\circ}C$ for 4 months were compared with those of the control group which was made from solid koji. There were no significant differences in the contents of moisture, crude protein, crude fat, NaCl and ethyl alcohol between test groups. The contents of amino nitrogen, soluble nitrogen, reducing sugar and pH of each test group during Kochujang aging were high in the order of control group. 70% liquid koji group, 50% liquid koji group and 30% liquid koji group. The pH of control group was over 5.0 during aging period. The titratable acidity of Kochujang was high in the 50% liquid koji group and the 30% liquid koji group.

담금수의 일부를 비율을 달리한 액체국(70%, 50%, 30%의 대체구)으로 대체한 후 곡류원료를 증자만 하여 고추장을 담금하고 고체국을 사용한 고추장과 숙성과정중의 성분을 비교하였다. 수분, 조단백질, 조지방, 염분, 에틸알콜은 각 시험구간에 큰 차이가 없었다. 고추장 숙성과정중의 아미노태질소, 수용성질소, 환원당 함량 및 pH는 대조구, 70%대체구, 50%대체구, 30%대체구의 순으로 높았다. 특히 대조구는 전 숙성기간을 통하여 pH 5.0 이상이었으며 적정산도는 50% 대체구와 30% 대체구에서 높았다.

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