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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality Characteristics of Apple Kochujang Prepared with Different Meju during Fermentation

개량메주 종류에 따른 사과고추장의 숙성중 품질 특성

  • 서지형 (영남이공대학 식음료조리계열) ;
  • 정용진 (계명대학교 식품가공학과) ;
  • 서정식 (영남이공대학 식음료조리계열)
  • Published : 2003.06.01
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Abstract

Three kind of apple kochujangs were prepared using different commercial meju (normal commercial product, two commercial product from Aspergilius sp. and Bacillus sp.) and investigated about characteristics. The contents of total free sugar were the highest, 22.43% in apple kochujang (II) after 10 week fermentation. The glucose was specially high ratio in apple kochujang (III). The contents of total amino acid were 107.53~401.52 mg% in apple kochujang (I), 108.69~441.19 mg% in apple kochujang (II) and 106.82~423.28 mg% in apple kochujang (III). From the sensory evaluation after 12 weeks, the scores for flavor preference and total acceptability were the highest in apple kochujang (III). There was no significant difference for taste and color in apple kochujangs.

일반 시판 개량메주 이외에 Aspergillus속 균주로 생산된 곰팡이성 개량메주 및 Bacillus속 균주로 생산된 세균성 개량메주로 각각 담금한 사과고추장의 숙성중 품질 특성에 대해 조사하였다. 총유리당 함량은 사과고추장(II)가 발효 10주에 22.43%로 가장 높았으며, 사과고추장(III)은 유리당의 구성에서 glucose비율이 현저히 높았다. 총 유리 아미노산 함량은 사과고추장(I)에서 107.53~401.52 mg%, 사과고추장(II)에서 108.69~441.19 mg% 사과고추장(III)에서 106.82~423.28 mg%였으며, aspartic acid와 glutamic acid가 높은 비율이었다. 견고성과 부착성은 사과고추장(I)에서 높은 경향을 나타내었으나 거침성은 3종의 사과고추장간에 차이가 거의 없었다. 사과고추장의 맛이나 색상에 대해서는 유의적인 차이가 없었으나, 향 및 전반적인 기호도는 사과고추장(III)에서 가장 높은 점수를 얻었다.

Keywords

References

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