Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Properties of Kochujang Added Defatted Rice Bran Powder During Storage

탈지미강을 첨가한 고추장의 저장 중 품질특성

  • Jeon, Eun-Raye (Department of Food and Nutrition, Sunghwa College) ;
  • Jung, Lan-Hee (Department of Home Economics Education, Human Ecology Research Institute, Chonnam National University)
  • Published : 2011.08.30
Download PDF
⟨ Previous Next ⟩

Abstract

The physicochemical and sensory properties of kochujang added defatted rice bran powder were periodically examined during storage at 30$^{\circ}C$ for 45 days. The pH of kochujang added defatted rice bran powder increased gradually according to the added level, whereas pH decreased gradually during storage. But the acidity to be appeared opposite of pH. The L-, a and b-values of samples increased gradually according to the amount of added defatted rice bran powder, whereas they decreased gradually during storage. The salinity of samples decreased gradually according to the amount of added defatted rice bran powder and storage. Amino nitrogen content of kochujang added defatted rice bran powder was higher than that of the control during storage. Electron donating activities of kochujang added defatted rice bran powder increased gradually according to the amount added. As a result of the sensory evaluation, the 3% treatment was superior in color, aroma, and overall preference. The sensory evaluation revealed that adding 3% defatted rice bran powder was optimum for improving kochujang quality.

Keywords

References

  1. 김영수, 하태열, 이상효, 이현유. 1997. 포스터 발표논문 초록 (식품가공 분야 Poster 초록 ) : 미강첨가가 고추장의 숙성중 품질특성에 미치는 영향. 한국응용생명화학회(구 한국농화학회). 춘계 학술발표 초록집, 130
  2. AOAC. Official Method of Analysis 13th ed., Association of Official Analytical Chemists, Washington, D.C. 1980
  3. An ML, Jeong DY, Hong SP, Song GS, Kim YS. 2003. Quality of traditional Kochujang supplemented with mushrooms (Pleurotus ostreatus and Lentinus edodes). J Korean Soc Agric Chem Biotechnol 46(3): 229-234
  4. Bae TJ, Choi OS. 2001. Changes of free amino acid compositions and sensory properties in Kochujang added sea tangle powder during fermentation. Korean J Food Nutr 14(3):245-254
  5. Bang HY, Park MH, Kim GH. 2004. Quality characteristics of Kochujang prepared with paecilomyces japonica from silkworm. Korean J Food Sci Technol 36(1): 44-49
  6. Blois M. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181:1199-1200 https://doi.org/10.1038/1811199a0
  7. Chang KH, Byun GI, Park SH, Kang WW. 2008. Dough properties and bread qualities of wheat flour supplemented with rice bran. Korean J Food Preserv 15(2):209-213
  8. Choi EH, Lee JH. 2010. Quality characteristics of garaedduk with roasted rice bran. Korean J Culinary Res 16(5):277-286
  9. Choi SK, Shin KE, Lee MS, Kim SH, Choi EH. 2010. A study on the quality characteristics and utilization of jujube gochujang. Korean J Culinary Res 16(5):264-276
  10. YO, Chung KS. 2000. Effects of various concentration of natural materials on the manufacturing of soybean curd. Korean J Postharvest Sci Technol 7(3):256-261
  11. Choo JJ, Shin HJ. 2000. Sensory evaluation and changes in physiochemical properties, and microflora and enzyme activities of pumpkin - added Kochujang. Korean J Food Sci Technol 32(4):851-859
  12. Cui CB, Oh SW, Lee DS, Ham SS. 2002. Effects of the biological activities of ethanol extract from Korean traditional Kochujang added with sea tangle (Laminaria longissima). Korean J Food Preserv 9(1):1-7
  13. Ham SS, Kim SH, Yoo SJ, Oh HT, Choi HJ, Chung MJ. 2008. Quality characteristics of Kochujang added deep sea water salt and sea tangle. Korean J Food Preserv 15(2):214-218
  14. Jang KH, Kang WW, Kwak EJ. 2010. The quality characteristics of pound cake prepared with rice bran powder. Korean J Food Preserv 17(2):250-255
  15. Jeon JY, Park JH, Kim SH, Choi YH. 2009. Optimization of $\beta$ -glucan extraction process from rice bran and rice germ using response surface methodology. Food Engineering Progress 13(1):8-15
  16. Jeong DY, Shin DH, Song MR. 2001. Studies on the physicochemical characteristics of Sunchang traditional Kochujang. Korean J Food Culture 16(3):260-267
  17. Jung JE, Choi YH. 2008. The optimization of extraction process on hemicellulose from rice bran. Korean J Food Preserv 15(4):532-541
  18. Kim CW, Kim HS, Kim BY, Baik MY. 2011. Proteolysis of defatted rice bran using commercial proteases and characterization of its hydrolysates. Food Engineering Progress 15(1):41-47
  19. Kim DH, Ahn BY, Park BH. 2003. Effect of lycium chinense fruit on the physicochemical properties of Kochujang. Korean J Food Sci Technol 35(3):461-469
  20. Kim DH, Lee JS, Lee SB. 2002. Effect of storage conditions on the chemical characteristics of traditional Kochujang. Korean J Food Sci Technol 34(3):466- 471
  21. Kim HJ, Lee JH. 2009. Quality changes of gochujang incorporated with strawberry puree during aging. Food Engineering Progress 13(2):110-116
  22. Kim YS, Park YS, Im MH. 2003. Antimicrobial activity of prunus mume and schizandra chinenis H-20 extracts and their effects on quality of functional Kochujang. Korean J Food Sci Technol 35(5):893-897
  23. Kim YS, Shin DB, Koo MS, Oh HI. 1994. Changes in nitrogen compounds of traditional Kochujang during fermentation. Korean J Food Sci Technol 26(4):389-392
  24. Lee EY, Park GS. 2009. Quality characteristics of Kochujang with addition of apple juices. Korean J Food Cookery Sci 25(6):747-757
  25. Lee HJ, Park HO, Lee JM. 2006. Fermentation properties of yogurt added with rice bran. Korean J Food Cookery Sci 22(4):488-494
  26. Lee JS, Kwon SJ, Chung SW, Choi YJ, Yoo JY, Chung DH. 1996. Changes of microorganisms, enzyme activities and major components during the fermentation of Korean traditional Doenjang and Kochujang. Kor J Appl Microbiol Biotechnol 24(2):247-253
  27. Lim SI, Choi SY, Cho GH. 2006. Effects of functional ingredients addition on quality characteristics of Kochujang. Korean J Food Sci Technol 38(6):779-784
  28. Namiki M. 1990. Antioxidants/antimutagents in foods. Crit Rev Food Sci Nutr 29(1):273-295 https://doi.org/10.1080/10408399009527528
  29. Oh HI, Park JM. 1997. Changes in quality characteristics of traditional Kochujang prepared with a Meju of different fermentation period during aging. Korean J Food Sci Technol 29(6):1166-1174
  30. Park CS, Park CJ, Jeon GH. 2005. Quality characteristics of Kochujang added medicinal herbs. Korean J Food Preserv 12(6):565-571
  31. Shin DH, Kim DH, Choi U, Lim MS, An EY. 1997. Physicochemical characteristics of traditional Kochujang prepared with various raw materials. Korean J Food Sci Technol 29(5):907-912
  32. Shin DH, Kim DH, Choi U, Lim DK, Lim MS. 1996. Studies on the physicochemical characteristics of traditional Kochujang. Korean J Food Sci Technol 28(1):157-161

Cited by

  1. Quality Characteristics of Kochujang with Different Ratios of Rice-nuruk vol.23, pp.3, 2012, https://doi.org/10.7856/kjcls.2012.23.3.339
  2. Quality Characteristics of Red Pepper Paste (Capsicum annuum L.) Added with Garlic during Aging vol.41, pp.12, 2012, https://doi.org/10.3746/jkfn.2012.41.12.1778
  3. Quality Properties of Barley Kochujang Added wih Germinated Barley Powder vol.29, pp.2, 2014, https://doi.org/10.7318/KJFC/2014.29.2.187