Changes in Microflora and Enzymes Activities of Traditional Kochujang Prepared with Various Raw Materials

담금원료에 따른 전통식 고추장의 숙성 중 미생물과 효소력의 변화

In order to reproduce and improve quality of traditional kochujang, various raw materials were added to prepare kochujang by replacing part of the glutinous rice. Chemical composition, microbial characteristics and enzyme activities were investigated during fermentation. Crude protein and salt contents of kochujang did not change significantly during fermentation, but moisture contents increased linearly. The pH and titratable acidity of kochujang changed little in garlic added group. The viable cell counts of aerobic bacteria and yeasts in the kochujang increased until 60 days of fermentation and then decreased slowly except for the garlic added group in which they increased during the last period of fermentation. Aerobic bacterial count did not show any remarkable differences among the samples and slowly decreased after 60 days of fermentation. The activities of liquefying and saccharifying amylases decreased until 45 days, but increased at 60th day. Acidic protease activities of each group were strong during the initial period, but neutral protease showed the highest activity from the 30 to 45 days of fermentation. Protease activities increased by addition of soy sauce, Chinese matrimony vine and purple sweet potato.

전통식 고추장의 품질개선과 담금방법을 표준화하여 산업화하기 위하여 담금원료를 달리한 고추장을 90일간 숙성시키면서 미생물과 효소활성의 변화를 표시하였다. 고추장의 수분함량은 숙성 중 서서히 증가하였으나 조단백질과 NaCl 함량은 불규칙적인 증감을 보였으며, 마늘의 첨가로 고추장의 pH와 적정산도의 변화는 적었다. 고추장 중의 호기성 세균과 효모는 60일경까지 증가하다 그 이후 감소하였으나 마늘 첨가구는 숙성 90일경까지 증가하였고, 혐기성 세균수는 시험구간의 차이는 없으나 숙성후기에 감소하였다. 고추장의 전분액화효소와 당화효소 활성은 엿기름 첨가시 급격히 증가하였고 40일경까지는 감소하나 60일경에는 증가하였다. 단백질 분해활성은 담금초 산성 protease활성이 높았으나 중성 protease활성은 숙성 중 증가하여 $30{\sim}45$일경에 높은 활성을 유지하였고 간장, 구기자, 자색고구마 첨가 고추장에서 높았다.