Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Evaluation of Quality Characteristics for Gochujang Produced by Small- and Medium-scale Manufacturers

전국 중소업체 생산 고추장의 품질 특성 평가

  • Lee, Seul (Department of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Jo, Jeon Ho (Department of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Yoo, Seon Mi (Department of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Park, Bo Ram (Department of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Han, Hye Min (Department of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Kim, Ha Yun (Department of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration)
  • 이슬 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 조전호 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 유선미 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 박보람 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 한혜민 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김하윤 (농촌진흥청 국립농업과학원 농식품자원부)
  • Received : 2014.02.03
  • Accepted : 2014.03.14
  • Published : 2014.06.30
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Abstract

To improve the standardized quality of gochujang produced by major companies, the quality characteristics of 29 gochujang samples produced by regional small- and medium-scale manufacturers were determined. The average moisture content, crude protein content, pH, acidity, and salinity of gochujang from regional manufacturers were found to be 34.32-45.53%, 5.07-5.68%, 4.61-4.92, 3.30-3.72%, and 9.93-16.14%, respectively. The contents of reducing sugar, amino type N, and capsaicinoids were found to be 16.81-29.81%, 191.72-660.55 mg%, and 32.49-79.58 mg/kg, respectively, and the ${\alpha}$- and ${\beta}$-amylase activity were 2.52-4.15 and 26.36-36.47 U/g, respectively. These values varied significantly across regional manufacturers. In addition, overall, gochujang had a range of 23.93-55.64% moisture content, 4.01-7.30% crude protein content, 105.47-1092.00 mg% amino type N content, and 8.74-181.50 mg/kg capsaicinoid content. These results indicate that the quality characteristics of gochujang showed a wide distribution but met the Korean Industrial Standards. Therefore, these data can be used for quality control of gochujang.

대기업 생산 고추장의 소비 증가로 인한 고추장 특성의 획일화를 개선하기 위해 전국의 중소업체 생산 고추장 29종을 강원도, 경기도, 경상도, 전라도, 충청도에서 수집하여 품질 특성을 분석하였다. 수집된 고추장의 지역별 평균값은 수분함량 34.32-45.53%, 조단백질 함량 5.07-5.68%, pH 4.61-4.92, 산도 3.30-3.72%, 염도 9.93-16.14%의 범위를 보이는 것으로 측정되었다. 또한 환원당 함량이 16.81-29.81%, 아미노태질소 함량이 191.72-660.55 mg%, 캡사이시노이드 함량이 32.49-79.58 mg/kg로 나타나 지역별로 유의적인 차이를 보였으며, ${\alpha}$-amylase 활성과 ${\beta}$-amylase 활성은 각각 2.52-4.15 U/g과 26.36-36.47 U/g의 범위로 측정되었다. 또한 전체 중소업체 생산 고추장의 경우 수분함량 23.93-55.64%, 조단백질 함량 4.01-7.30%, 아미노태질소 함량 105.47-1092.00mg%, 캡사이시노이드 함량 8.74-181.50mg/kg으로 다양한 분포를 보이는 것으로 나타났고 대부분 한국산업표준(KS)에 적합하였다.

Keywords

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