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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effects of Red-Potato on the Physicochemical Properties of Kochujang

홍감자를 이용한 고추장의 제조

  • Kim, Ok-Rye (Dept. of Food & Nutrition, Mokpo National University) ;
  • Kim, Dong-Han (Dept. of Food & Nutrition, Mokpo National University)
  • 김옥례 (목포대학교 식품영양학과) ;
  • 김동한 (목포대학교 식품영양학과)
  • Received : 2012.08.09
  • Accepted : 2012.12.04
  • Published : 2012.12.31
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Abstract

The effects of red-potato on the physicochemical properties of kochujang were investigated during fermentation. The number of yeast and aerobic bacteria in kochujang increased up to 4 weeks of fermentation, then the yeast number slowly decreased. Amylase activities also increased after 2~4 weeks of fermentation with the addition of red-potato. The Hunter L-value of kochujang decreased sharply and the a-value increased through the addition of starch syrup, causing major changes in total color difference as the ratio of red-potato increased. There was a direct correlation between the amount of red-potato with water activity and titratable acidity. The oxidation-reduction potential of kochujang decreased sharply after 12 weeks of fermentation, and was lowered with the addition of red-potato. As the ratio of red-potato increased, reducing sugars and ethanol contents of kochujang increased in the later stage of fermentation, while the amino-type nitrogen content was lower. Sensory results showed that a final percentage of 2% red-potato in kochujang was optimal for taste and overall acceptability.

찹쌀의 일부를 홍감자로 대체하여 고추장의 발효 중 이화학적 특성을 비교하였다. 고추장의 효모와 호기성 세균수는 발효 4주에 증가하였으며 그 이후에 효모수는 감소하였다. Amylase는 숙성 2~4주에 최고의 활성을 보였고 홍감자 첨가구에서 amylase의 활성이 높았다. 산성 protease 활성은 발효 중에 서서히 저하되었으나 중성 protease는 발효 4~8주에 높았다. 고추장은 물엿의 첨가로 발효 4주에 L값은 급격히 저하되나 a값은 증가되었다. 홍감자 첨가구에서 총당과 총질소 함량은 낮았으나 수분량은 많았다. 수분활성도는 발효중에 저하되나 홍감자 첨가구에서 높았고 산화환원전위는 발효 12주에 급격히 저하되었으며 홍감자 첨가구에서 낮았다. 고추장의 pH는 홍감자 첨가구에서 낮아 적정산도는 증가되었다. 고추장의 환원당과 알코올은 발효 후기에 홍감자 첨가구에서 많았다. 고추장의 아미노산성 질소와 암모니아성 질소는 발효 4~6주까지 증가하였고, 홍감자 첨가로 발효 후기에 아미노산성 질소는 감소하였다. 고추장의 맛은 홍감자 2% 첨가로 대조구에 비하여 양호하였다.

Keywords

References

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