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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Characteristics of Kochujang Prepared by Monascus anka koji

홍국 코오지를 이용한 고추장의 특성

  • 서형주 (고려대학교 병설 보건대학 식품영양학과) ;
  • 정수현 (고려대학교 병설 보건대학 식품영양학) ;
  • 홍재훈 (건양대학교 식품공학과) ;
  • 이효구 (공주대학교 식품공학과) ;
  • 조원대 (농협대학 식품제조과)
  • Published : 1999.02.01
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Abstract

The purpose of this study was to improve the palatability of kochujang. The activities of liquefying amylase and saccharogenic amylase in Monacus anka koji were lower than those in Asp. oryzae koji. The acid protease activity(1.4 units/g) in M. anka koji was also lower than that(1.6 units/g) in Asp. oryzae koji. Glucosamine amount in Asp. oryzae koji was 1075 g, and that in M. anka koji was 318 g. Four kinds of Kochujang were prepared with Asp. oryzae koji(A), M. anka koji(M), mixed koji of Asp. oryzae and M. anka(A＋M), and mixture of M. anka koji and malt(M＋M). The pH of four kinds of kochujang was 5.1 in the beginning and was between 4.70~4.83 after 120 days of fermentation. Reducing sugar of kochujang was between 16.3~20.7% after fermentation and kochujang prepared with M＋M showed the highest reducing sugar content. Amino nitrogen of kochujang was between 182 mg%~230 mg% after fermentation and the highest amino nitrogen content was observed at kochujang prepared with A＋M. Kochujang prepared with M and M＋M showed higher a value than kochujang prepared with A and A＋M.

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