Food Industry And Nutrition (식품산업과 영양)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Comparison of Quality Characteristics in $\textit{Kochujang}$ prepared with Thermoase during Fermentation

Thermoase를 이용한 속성고추장의 품질 특성

  • 정용진 (계명대학교 자연과학부 식품가공학과) ;
  • 서지형 (영남이공대학 식음료조리계열) ;
  • 구재관 ((주)케이비에프)
  • Published : 2003.08.01
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Abstract

알칼리성 protease의 일종인 thermoase를 선택하여 다양한 배합비로 고추장을 담금하고, 각 담금별 품질 특성에 대해 조사한 결과, 적정산도는 및 환원당 함량은 개량메주로 담금한 고추장(control)에서 높았다. 아미노태 질소 함량은 thermoase를 0.1% 이상 첨가한 고추장( II ~ V )에서 숙성 30~40일경에 최고 440.23~599.75mg%로, 속성발효 진행을 확인할 수 있었다. 속성고추장의 색상은 숙성이 진행됨에 따라 밝은 적색에서 어두운 암적색으로 변화하였으나 효소제에 따른 일정한 경향은 나타나지 않았다. 각 고추장의 점도는 숙성기간이 경과 될수록 증가 추세였으며, 고추장(IV, V )는 묽어지는 경 향을 나타내었다. 이와 같은 결과를 고려할 때 속성고추장 담금에 적합한 ther-moase 첨가수준은 0.15~0.2%로 사료되었다.

Keywords

References

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