Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effects of Cereal Powders on Rheological Properties in Kochujang

곡류분말 처리가 고추장의 물성학적 특성에 미치는 영향

  • An Yeong-Soon (Dept. of Administrative & Legal Affairs Office and Inspection & Adult Office, Korea Food & Drug Administration) ;
  • Hong Yeong-Pyo (Dept. of Administrative & Legal Affairs Office and Inspection & Adult Office, Korea Food & Drug Administration) ;
  • Kim Hyong-Yol (Dept. of Food Science and Technology, Seoil College) ;
  • Lee Keun-Bo (Dept. of Food Science and Technology, Seoil College) ;
  • Lee Mi-Sook (Dept. of Food Nutrition, Daewon Science College)
  • 안영순 (식품의약품안전청 행정법무담당관실) ;
  • 홍영표 (식품의약품안전청 행정법무담당관실) ;
  • 김형열 (서일대학 식품가공과) ;
  • 이근보 (서일대학 식품가공과) ;
  • 이미숙 (대원과학대학 식품영양과)
  • Published : 2005.04.01
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Abstract

General problems on the quality in circulation process of Kochujang are fluidity, separated water at upper layer, and color change to dark-brown. Rice powders, glutinous rice powder and gelatinized rice powder, gelatinized glutinous rice powder were applied for solving such problems to Kochujang. Relationship between blending ratio of com syrup and fluidity had a linear correlation. Water separation in Kochujang was prevented by addition of gelatinized cereal powders, and gelatinized glufinous rice powder was most effective. Optimal amount of gelatinized glutinous rice powder was $0.5\~1.0\%$ (w/w).

고추장의 사용 및 유통과정 중 품질상의 문제점은 일반적으로 흐름성, 물 분리현상 및 암갈색으로의 색상변화 등이 대표적이다. 이러한 고추장에서의 문제점을 해결하기 위한 방안의 하나로 RP, GRP 및 G'RP, G'GRP를 적용해 보았다. 고추장에서 흐름성에 직접적인 영향을 미치는 인자는 물엿인 것으로 밝혀졌다. 즉, 물엿의 배합비율이 높을수록 흐름성이 좋았으며, 상대적으로 물엿함량을 낮출수록 흐름성이 떨어지고 점도가 강화되는 특성을 보였다. 곡류 분말 중 특히 호화분말의 처리에 따라 고추장에서의 물 분리현상을 효과적으로 억제할 수 있었는데, 특히 G'GRP의 처리효과가 우수하였다. 그 적정 처리량은 $0.5\~1.0\%(w/w)$ 수준이었으며, 그 이상의 처리로 인하여 지속적인 상승효과는 없었다. 유통 중 발생하는 변색현상과 곡류 분말 처리에 따른 억제효과는 기대하기 어려웠다.

Keywords

References

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