Korean journal of food and cookery science (한국식품조리과학회지)

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

DOI QR Code

Analysis of Free Sugar and Free Amino Acid from Gochujang Produced from Korean Small Farms

소규모 농가 생산 전통고추장과 시판 고추장의 맛성분에 관한 연구 - 유리당과 유리아미노산을 중심으로 -

  • Son, Seong-Hye (Department of Culinary and Foodservice Management, Sejong University) ;
  • Hong, Yeo-Joo (Department of Culinary and Foodservice Management, Sejong University) ;
  • Han, Gwi-Jung (Department of Agro-food Resources, National Academy of Agricultural Science) ;
  • Yu, Sun-Mi (Department of Agro-food Resources, National Academy of Agricultural Science) ;
  • Yoo, Seung-Seok (Department of Culinary and Foodservice Management, Sejong University)
  • 손성혜 (세종대학교 조리외식경영학과) ;
  • 홍여주 (세종대학교 조리외식경영학과) ;
  • 한귀정 (국립농업과학원 농식품자원부) ;
  • 유선미 (국립농업과학원 농식품자원부) ;
  • 유승석 (세종대학교 조리외식경영학과)
  • Received : 2013.07.03
  • Accepted : 2013.10.11
  • Published : 2013.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigated the free sugar and free amino acids considered as the taste component in Korean Gochujang. Our goal was to search and develop the Korean traditional Gochujang taste, and to monitor the current status and characteristics of the Gochujang. For the analysis of Gochujang, it is purchased from small farms as well as major food company producing Gochujang. In the case of commercial Gochujang(COM), glucose and maltose were major free sugar, and the ratio of distribution and total amount showed very similar pattern. However, the results of the traditional Gochujang(TG) showed significant differences for each sample even they had glucose and maltose as predominant sugar. The content of glucose, maltose, fructose was reduced in order. The other hand, sucrose, rhamnose were not detected or were detected trace amounts in some samples. Even the characteristics were found at each region, it was no noticeable difference, but each sample was greater variation. Total of 17 amino acids were found from COM and the major amino acids were Pro, Glu, Asp, but His, Met were generally detected in small amounts. In the TG, they mainly contained Glu, Asp, Pro as the dominant component in addition to the Arg, Ala, Cys, respectively. TG had higher amino acid content and fairly various distribution compared to COM. It could suggest the possibility of the development for different traditional tastes because each TG had diverse characteristic taste than COM.

Keywords

References

  1. Cho HO. 1981. Effect of rice and improved Gochujang Koji on the quality improvement of rice Gochujang. Korean J Food Sci Technol 13(4): 319-327
  2. Choo JJ, Shin HJ. 2000. Sensory evaluation and changes in physiochemical properties and microflora and enzyme acitivities of pumpkin added Gochujang. Korean J Food Sci Technol 32(4): 851-859
  3. Chung JH, Cho BH, Lee CY. 1963. Studies on the compositions of hot bean paste. Korean J Soc Appl Biol Chem 4(1): 43-46
  4. Chung SH, Suh HJ, Hong JH, Lee HK. 1999. Characteristics of Gochujang prepared by monascus anka koji. Korean J Food Sci Nutr 28(1): 61-66
  5. Chung WC, Lee TS, Nam SH. 1986. Changes in free sugars of Kochujans during aging. Korean J Soc Appl Biol Chem 29(1): 16-21
  6. Eun JB, Kim JY, Hwang SJ. 2011. Microbiological and organoleptic characteristics of gochujang, Korean rice red pepper paste added with different levels of sweet persimmon powder. Korean J Soc Appl Biol Chem 54(4): 303-308 https://doi.org/10.3839/jabc.2011.049
  7. Jeong YJ, Seo JH, Lee GD, Lee MH, Yoon SR. 2000. Changes in quality characteristics of rice Gochujang prepared with apple and persimmon during fermentation. Korean J Food Sci Nutr 29(4): 575-581
  8. Jung ES. 2009. Quality properties of seasoning pork treated with Gochujang and vinegar during chilled storage. Master's thesis, Sunchon National University. pp.1-6
  9. Kim CJ. 1963. Studies on the quantitative changes of organic acid and sugars during the fermentation of takju. Korean J Agric Chem Soc 4(1): 33-42
  10. Kim DH. 2001. Effect of condiments on the microflora, enzyme activities and taste components of rice Gochujang during fermentation. Korean J Food Sci Technol 33(2): 264-270
  11. Kim MS, Kim IW, Oh JA, Shin DW. 1998. Quality changes of rice Gochujang prepared with different meju and red pepper during fermentation. Korean J Food Sci Technol 30(4): 924-933
  12. Kim SS, Chang KS, Yoon HK, Lee SK, Lee SY. 1987. Rheological properties of rehydrated suspensions of freeze dried Gochujang powders. Korean J Food Sci Technol 19(2): 81-88
  13. Kim YS, Oh HI. 1993. Volatile flavor components of rice and commercial Gochujang. Korean J Food Sci Technol 25(5): 494-501
  14. Kim YS, Kwon DJ, Oh HI, Kang TS. 1994. Comparison of physicochemical characteristics of traditional and commercial kochujang during Fermentation. 26(1): 12-17
  15. Lee EY, Park GS. 2009. Quality characteristics of Kochujang with addition of apple juice. Korean J Food Cookery Sci 25(6): 747-757
  16. Lee SR, Shin HH. 1991. Quality attributes of Korean red pepper according to cultivars and growing areas. Korean J Food Sci Technol 23(3): 296-300
  17. Lee TS. 1979. Studies on the brewing of Kochuzang (red pepper paste) by the addition of yeasts. Korean J Agric Chem Soc 22(2): 65-90
  18. Lee TS, Bae JS, Kim KH. 1986. Studies on the quality of Gochujang prepared with grain and flour of glutinous rice. Korean J Soc Appl Biol Chem 29(2): 227-236
  19. Lee TS, Park SO, Lee MW. 1981. Determination of organic acids of Kochuzang prepared from various starch sources. Korean J Agric Chem Soc 24(2): 120-125
  20. Monn TW, Kim JW. 1988. Some chemical physical characteristics and acceptability of kochoojang from various starch sources. J Korean Soc Appl Biol Chem 31(2): 387-393
  21. Oh GS, Kang KJ, Hong YP, An YS, Lee HM. 2003. Distribution of organic acids in traditional and modified fermented foods. J Korean Soc Food Sci Nutr 32(8): 1177-1185 https://doi.org/10.3746/jkfn.2003.32.8.1177
  22. Oh HI, Park JM. 1997. Changes in quality charateristics of rice Gochujang prepared with a meju of different fermentation period during aging. Korean J Food Sci Technol 29(6): 1166-1174
  23. Park JM, Lee SS, Oh HI. 1995. Changes in chemical characteristics of rice Gochujang meju during fermentation. Korean J Food Sci Technol 8(3): 184-191
  24. Park JS, Lee TS, Kye HW, Ahn SM, Noh BS. 1993. Study on the preparation of Gochujang with addtion of fruit juices. Korean J Food Sci Technol 25(5): 98-104
  25. Park SW, Park YJ. 1979. Studies on the chemical compositions and quality of red pepper paste brewed with different raw materials. Korean J Food Sci Technol 6(2): 205-212
  26. Shin DH, Kim DH, Choi U, Lim DK, Lim MS. 1996. Studies on taste components of traditional Kochujang. Korean J Food Sci Technol 28(1): 152-156
  27. Shin DH, Ahn EY, Kim YS, Oh JY. 2000. Fermentation characteristics of Gochujang containing horseradish or mustard. Korean J Food Sci Technol 32(6): 1350-1357
  28. Shin HJ, Shin DH, Kwak YS, Choo JJ. 1999. Sensory evaluation and changes in microflora and enzyme activities of red ginseng Gochujang. Korean J Food Sci Nutr 28(4): 766-772

Cited by

  1. Analysis of Quality Characteristics of Traditional and Commercial Red Pepper Pastes (Gochujang) vol.33, pp.2, 2017, https://doi.org/10.9724/kfcs.2017.33.2.137
  2. Changes in Quality Characteristics of Gochujang Prepared with Different Ingredients and Meju Starters vol.45, pp.6, 2016, https://doi.org/10.3746/jkfn.2016.45.6.880
  3. Metabolomics reveal that amino acids are the main contributors to antioxidant activity in wheat and rice gochujangs (Korean fermented red pepper paste) vol.87, 2016, https://doi.org/10.1016/j.foodres.2016.06.015
  4. 고추씨를 첨가한 즉석 고추장의 품질특성 vol.24, pp.3, 2013, https://doi.org/10.20878/cshr.2018.24.3.002