Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 26 Issue 4
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- Pages.389-392
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- 1994
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- 0367-6293(pISSN)
Changes in Nitrogen Compounds of Traditional Kochujang during Fermentation
재래식 고추장의 숙성 중 질소성분의 변화
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Kim, Young-Soo
(Korea Food Research Institute) ;
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Shin, Dong-Bin
(Korea Food Research Institute) ;
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Koo, Min-Seon
(Korea Food Research Institute) ;
- Oh, Hoon-Il (Department of Food Science and Technology, King Sejong University)
- Published : 1994.08.01
Abstract
Changes in free amino acids and amino nitrogen of traditional kochujang were investigated during 180 days of fermentation. Tested kochujang included Sunchang kochujang prepared with glutinous rice, Boeun kochujang prepared with barley, and Sachun kochujang prepared with wheat. Amino acids remarkably increased during fermentation were methionine, glutamic acid, isoleucine, leucine and tyrosine. However, regardless of kinds of kochujang major free amino acids were serine, aspartic acid, glutamic acid and proline. Glutamic acid was noted as the most contributing to the savory taste of kochujang in relation to the increasing ratio and content among tree amino acids during fermentaion. The correlation coefficent between totals of free amino acids and the contents of amino nitrogen were relatively high (0.87
순창의 찹쌀고추장, 보은의 보리 고추장, 사천의 밀 고추장을 현지에서 제조하고 180일간 발효숙성시키면서 질소성분을 측정한 결과 현저히 증가한 유리 아미노산은 고추장별로 약간의 차이는 있으나 대체로 methionine, glutamic acid, isoleucine, leucine, tyrosine 등으로 나타났다. 그러나 양적으로 많은 유리 아미노산은 고추장의 종류에 관계없이 serine, aspartic acid glutamic acid, proline 등으로 나타나서 glutamic acid는 속성에 따른 증가율 및 함량면에서 가장 구수한 맛이 영향력이 있는 유리 아미노산으로 평가되었다. 한편 유리아미노산 총량과 아미노태 질소 함량 간의 상관계수 r값의 범위는 0.87