Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Taste Components of Traditional Kochujang Prepared with Various Raw Materials

담금원료에 따른 전통식 고추장의 숙성 중 맛성분의 변화

  • Shin, Dong-Hwa (Department of Food Science and Technology, Chonbuk National University) ;
  • Kim, Dong-Han (Department of Food and Nutrition, Mokpo National University) ;
  • Choi, Ung (Department of Food Science and Technology, Chonbuk National University) ;
  • Lim, Mi-Sun (Department of Food and Nutrition, Mokpo National University) ;
  • An, Eun-Young (Department of Food Science and Technology, Chonbuk National University)
  • 신동화 (전북대학교 식품공학과) ;
  • 김동한 (목포대학교 식품영양학과) ;
  • 최웅 (전북대학교 식품공학과) ;
  • 임미선 (목포대학교 식품영양학과) ;
  • 안은영 (전북대학교 식품공학과)
  • Published : 1997.10.01
Download PDF
⟨ Previous Next ⟩

Abstract

Taste components of traditional kochujang prepared with various raw materials, were investigated during 90 days of fermentation. The major free sugars, maltose and glucose, were higher in malt added kochujang than others. The major organic acids of kochujang were succinic and citric acids, followed by formic acid. The contents of succinic acid in the kochujang decreased during fermentation, whereas that of citric acid increased. Purple sweet potato kochujang was highest in total free amino acids. The major free amino acids were glutamic acid, serine and aspartic acid. They remarkably increased during fermentation. Among the nucleotides and their related components in kochujang, cytidine-5-monophosphate was the most abundant component at the beginning of aging period, while hypoxanthine increased remarkably during fermentation. Kochujang prepared with purple sweet potato Chinese matrimony vine contained higher amounts of organic acids and nucleotides than the others.

전통식 고추장의 품질 개선과 담금방법을 표준화하기 위하여 담금원료를 달리한 고추장을 90일간 숙성시키면서 맛성분의 변화를 조사하였다. 고추장의 유리당은 maltose와 glucose가 대부분이었고 엿기름 첨가구에서 많았다. 유기산은 succinic acid와 citric acid가 다량 함유되었고 다음으로 formic acid이었으며, succinic acid는 숙성 중 감소하였으나 citric acid는 증가하였고, 자색고구마와 구기자 첨가 고추장에서 많았다. 고추장 중의 유리아미노산은 glutamic acid, serine, aspartic acid, alanine, lysine이 다량 함유되었고 cysteine, methionine, histidine은 소량 함유되었다. 숙성중 유리아미노산은 증가하였고 glutamic acid, aspartic acid, histidine이 다른 아미노산에 비하여 숙성중 많이 증가하였으며 자색고구마 첨가 고추장에서 높았다. 핵산성분은 담금초 cytidine-5-monophosphate가 대부분을 차지하나 90일 숙성후에는 hypoxanthine이 대부분을 차지하였고 자색고구마와 구기자 첨가 고추장에서 많았다.

Keywords