The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of Kochujang Prepared with Commercial Protease

시판 Protease를 이용한 고추장의 품질 특성

  • Jeong, Yong-Jin (Dept. of Food Science and Technology, Keimyung University) ;
  • Seo, Ji-Hyung (Div. of Food, Beverage & Culinary Arts, Yeungnam College of Science & Technology) ;
  • Cho, Hye-Sim (Dept. of Food Science and Technology, Keimyung University)
  • 정용진 (계명대학교 자연과학부 식품가공학과) ;
  • 서지형 (영남이공대학 식음료조리계열) ;
  • 조혜심 (계명대학교 자연과학부 식품가공학과)
  • Published : 2007.12.31
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Abstract

To study the characteristics and processing of Kochujang which is rapidly fermented by commercial enzymes, three kinds of Kochujang(KP-FA, KP-FN, and KP-BN) using commercial proteases and one Kochujang(KM) using Meju were prepared and their qualities investigated. There were only small differences in pH and acidity between each Kochujang. The moisture contents were high tendency in the three kinds of Kochujangs using the commercial proteases at 20 days of fermentation. Reducing sugars had a tendency to decrease during the fermentation in the Kochujangs using the proteases. During the first half of fermentation, the Kochujangs made with proteases showed higher amino nitrogen contents than the Kochujang(KM) made using Meju. Acidic protease activity was high in KP-FA at 20 days of fermentation and neutral protease activity was high in KP-FN and KP-BN at the beginning of fermentation. The Kochujangs made using the proteases, through 20 days of fermentation, obtained high preference in the sensory evaluation for color, texture, and overall acceptability. However, the hot taste was stronger in these Kochujangs during the fermentation.

Keywords

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