Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Changes in Physicochemical Characteristics of Low-salted Kochujang with Natural Preservatives during Fermentation

천연보존제를 첨가한 저염 고추장의 숙성 중 이화학적 성분 변화

  • Oh, Ji-Young (Faculty of Biotechnology (Food Science & Technology Major), Chonbuk National University) ;
  • Kim, Yong-Suk (Faculty of Biotechnology (Food Science & Technology Major), Chonbuk National University) ;
  • Shin, Dong-Hwa (Faculty of Biotechnology (Food Science & Technology Major), Chonbuk National University)
  • 오지영 (전북대학교 응용생물공학부 (식품학 전공)) ;
  • 김용석 (전북대학교 응용생물공학부 (식품학 전공)) ;
  • 신동화 (전북대학교 응용생물공학부 (식품학 전공))
  • Published : 2002.10.01
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Abstract

To reduce the salt content of Korean traditional kochujang, horseradish and mustard powder (1.2%) were added to kochujang ingredients with $4{\sim}6%$ of sodium chloride, and their physicochemical characteristics were monitored with those of the control (10% salt added) during fermentation at $25^{\circ}C$ for 120 days. The pH of kochujang gradually decreased and acidities increased at low-salt concentration. The salt lowered the acid production in proportion to the salt concentration. The amino-type nitrogen in kochujang increased during fermentation at higher proportion with lower salt concentration. Free amino acids showed the same trend as amino-type nitrogen, and their major amino acids were in order of aspartic acid, glutamic acid, and serine. Kochujang containing horseradish or mustard showed superior qualuty than the control, and 6% of salt was the acceptable level for low-salt kochujang preparation.

고추장의 염 함량을 낮추기 위하여 고추장 발효 및 유통 중 문제가 되는 가스발생을 억제하는 효과가 입증된 고추냉이와 겨자를 1.2% 수준으로 첨가한 후 염 함량을 $4{\sim}10%$로 조정한 고추장을 발효하면서 성분변화와 관능적 특성을 염이 10% 함유된 일반고추장(대조구)과 비교하였다. 염 첨가량이 낮을수록 pH 강하 및 산도의 증가 속도는 빨랐으며, 색차는 식염 첨가량이 증가할수록 적어졌다. 아미노산성 질소는 발효중 증가하여 발효 $9{\sim}120일 사이 최고에 도달하였고 염 첨가량이 적을수록 그 함량은 높게 나타났으며 유리아미 acid, glutamic acid, serine 순 이었다. 고추장 숙성이 완료된 시점(120일 발효)에서 관능 검사한 결과 고추냉이와 겨자를 첨가한 경우가 그렇지 않은 경우보다 우수하였고 염 첨가량 6% 수준까지 대조구보다 우수하여 저염 고추장 제조 가능성을 확인하였다.

Keywords

References

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