Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Quality Changes of Kochujang Made of Rice Flour and Rice Starch Syrup During Aging

쌀가루와 쌀물엿 고추장의 숙성중 품질 변화

  • Park, Woo-Po (Dept. of Food and Nutrition, Masan Junior College)
  • 박우포 (마산전문대학 식품영양과)
  • Published : 1994.02.01
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Abstract

To evaluate the quality difference between rice starch syrup Kochujang (RSSK) and rice flour Kochujang(RFK), moisture content, pH, titrable acidity, reducing sugar, amino nitrogen and color were measured for 90 days. Moisture content was no great difference between samples and was slowly increased during aging. pH of RSSK was 6.03 and that of RFK was 5.94 after mashing. And it was slowly decreased during aging. Titrable acidity was increased with no great difference between RSSK and RFK. Reducing sugar content of RSSK and RFK was 17.0% and 5.8% after mashing respectively. Reducing sugar content was increased till 40 days, but was decreased thereafter. Amino nitrogen content of RSSK was 123.6 mg% and that of RFK was 93.0 mg% after 20 day aging. Lightness of RSSK was higher than that of RFK, but redness was similar between RSSK and RFK.

쌀의 소비를 촉진하고 쌀가공품의 하나인 쌀물엿을 이용한 고추장 제조를 시도한 결과 수분함량, pH 및 적정산도는 쌀물엿 고추장과 쌀가루 고추장 사이에 큰 차이를 보이지 않았다. 환원당은 쌀물엿 고추장이 쌀가루 고추장에 비하여 높았으며, 담금 초기에 비하여 숙성 90일에는 두 시험구 사이의 차이는 줄어들었다. 아미노태 질소는 숙성 80일까지는 증가하다가 그 이후에는 두 시험구 모두 감소하였다. 색도 측정 결과 쌀가루 고추장의 L값이 쌀물엿 고추장에 비하여 높게 나타났다.

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