Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Changes in Physiochemical Properties of Kochujang by Red Ginseng Addition

홍삼 첨가에 따른 고추장의 이화학적 특성 변화

  • 신현주 (전북대학교 식품공학과) ;
  • 신동화 (전북대학교 식품공학과) ;
  • 곽이성 (한국인삼연초연구원) ;
  • 주종재 (군산대학교 식품영양학과) ;
  • 김선영 (군산대학교 식품영양학과)
  • Published : 1999.08.01
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Abstract

Changes in physiochemical properties of Sunchang sikhe kochujang, the most famous traditional kochujang, by red ginseng addition(1, 2 and 5% red ginseng on the total weight basis) were investigated. Measurements of physiochemical parameters such as reducing sugar content, alcohol content, amino type nitrogen content and color difference value were conducted during fermentation at 25oC for 120 days. Alcohol content was increased from the begining of fermentation, reaching at the highest level after 90 days of fermentation and then slowly reduced. Alcohol content of red ginseng kochujang was generally higher than that of control kochujang after 90 days of fermentation. Crude protein content of control kochujang and red ginseng kochujang were reduced during fermentation whereas amino type nitrogen content were gradually increased during fermentation. Amino type nitrogen content of red ginseng kochujang appeared to be slightly lower than that of the control kochujang. The reduction in amino type nitrogen content of red ginseng kochujang was negatively related to the level of red ginseng addition. Among color difference values, L and b value of both control kochujang and red ginseng kochujang were reduced by 30 days from the begining of fermentation and then started to be increased.

Keywords

References

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