Human Ecology Research

The Korean Home Economics Association (대한가정학회)
권호 표지
DOI QR코드

DOI QR Code

Physicochemical Properties of Traditional Kochujang Added with Naked Oat Flours

쌀귀리 분말을 첨가한 재래식 고추장의 이화학적 특성

  • Jung, Lan-Hee (Department of Home Economics Education, Chonnam National University) ;
  • Jeon, Eun-Raye (Department of Home Economics Education, Chonnam National University / Department of Food and Nutrition, Mokpo National University)
  • 정난희 (전남대학교 가정교육과) ;
  • 전은례 (전남대학교 가정교육과/목포대학교 식품영양학과)
  • Received : 2022.02.11
  • Accepted : 2022.05.09
  • Published : 2022.05.30
Download PDF
⟨ Previous Next ⟩

Abstract

The physicochemical properties of traditional kochujang added with naked oat flours (0, 5, 10, 15%) were periodically examined during fermentation for 20 weeks at 25℃(± 2 ℃). The proximate composition of roasted naked oat flours were as follows: water 0.67%, ash 1.63%, fat 10.37%, protein 13.63%, carbohydrates 73.70%. The water contents of traditional kochujang added with naked oat flours decreased gradually according to the addition level. The pH of traditional kochujang added with naked oat flours increased according to the added level, whereas pH decreased gradually during fermentation. The acidity was opposite to pH. The L (lightness), a (redness) and b (yellowness)-values of samples increased according to the amount of added naked oat flours, whereas they decreased gradually during fermentation. The salinity and sweetness of samples decreased according to the amount of added naked oat flours. Amino acid composition of traditional kochujang added with naked oat flours was higher than that of the control during fermentation. Aspartic acid, alanine, leucine, and arginine were high in the case of traditional kochujang added with 0% naked oat flours, and aspartic acid, leucine, alanine, proline. And arginine were high in the case of traditional kochujang added with 15% naked oat flours. The dietary fiber content was 5.38g/100g in the case of 0% addition and 5.75g/100g in the case of 15% addition. As a result of the above results, it was found that the physicochemical properties of traditional kochujang added with naked oat flours could be improved, and the possibility of developing a traditional kochujang beneficial to health was confirmed.

Keywords

Acknowledgement

This work was supported by a Gangjin-gun as part of the 2020 'Gangjin naked oat Gochujang Development Service'.

References

  1. A.O.A.C. (1980). Official method of analysis. 13th ed., Washington, D.C.: Association of Official Analytical Chemists.
  2. Bae, T. J., & Choi, O. S. (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.
  3. Bang, H. Y., Park, M. H., & Kim, G. H. (2004). Quality characteristics of Kochujang prepared with paecilomyces japonica from silkworm. Korean Journal of Food Science and Technology, 36(1), 44-49.
  4. Cai, S., Huang, C., Ji, B., Zhou, F., Wise, M. L., Zhang, D., et al. (2011). In vitro antioxidant activity and inhibitory effect, on oleic acid-induced hepatic steatosis of fractions and subfractions from oat(Avena sativa L.) ethanol extract. Food Chemistry, 124(3), 900-905. https://doi.org/10.1016/j.foodchem.2010.07.017
  5. Choi, I. D. (2012). Improvement of barley usability and technology development of by-products: development of functional processed products to improve added value of naked oats. Suwon: Rural Development Administration.
  6. Choi, J. S., Park, H. H., Kim, D. Y., & Hwang, J. J. (2012). Cultivation of naked oat varieties for baby food and processing fortified with b-glucan and essential amino acids. Suwon: Rural Development Administration.
  7. Choi, S. K., Shin, K. E., Lee, M. S., Kim, S. H., & Choi, E. H. (2010). A study on the quality characteristics and utilization of jujube Gochujang. The Korean Journal of Culinary Research, 16(5), 264-276.
  8. Choi, Y. O., Chung, H. S., & Youn, K. S. (2000). Effects of various concentration of natural materials on the manufacturing of soybean curd. Korean Journal of Postharvest Science Technology, 7(3), 256-261.
  9. Choo, J. J., & Shin, H. J. (2000). Sensory evaluation and changes in physiochemical properties, and microflora and enzyme activities of pumpkin - added Kochujang. Korean Journal of Food Science and Technology, 32(4), 851-859.
  10. Ham, S. S., Kim, S. H., Yoo, S. J., Oh, H. T., Choi, H. J., & Chung, M. J. (2008). Quality characteristics of Kochujang added deep sea water salt and sea tangle. Korean Journal of Food Preservation, 15(2), 214-218.
  11. Jeon, E. R., & Jung, L. H. (2011). Quality properties of Kochujang added defatted rice bran powder during storage. Korean Journal of Food and Cookery Science, 27(4), 89-98. https://doi.org/10.9724/kfcs.2011.27.4.089
  12. Jeong, Y. S., Kim, J. W., Lee, E. S., Gil, N. Y., Kim, S. S., & Hong, S. T. (2014). Optimization of alkali extraction for preparing oat protein concentrates from oat groat by response surface methodology. Journal of the Korean Society of Food Science and Nutrition, 43(9), 1462-1466. http://dx.doi.org/10.3746/jkfn.2014.43.9.1462
  13. Jun, H. I., Yoo, S. H., Song, G. S., & Kim, Y. S. (2017). Effect of particle size of naked oat flours on physicochemical and antioxidant property. Korean Journal of Food Preservation, 24(7), 965-974. https://doi.org/10.11002/kjfp.2017.24.7.965
  14. Jun, H. I., Yoo, S. H., Song, G. S., & Kim, Y. S. (2019). Bread-making properties of rice bread added with naked oat flours. Korean Journal of Food Preservation, 26(1), 68-73. https://doi.org/10.11002/kjfp.2019.26.1.68
  15. Jung, Y. C., Choi, W. J., Oh, N. S., & Han, M. S. (1996). Distribution and physiological characteristics of yeasts in traditional and commercial Kochujang. Korean Journal of Food Science and Technology, 28(2), 253-259.
  16. Kim, D. H., Ahn, B. Y., & Park, B. H. (2003). Effect of lycium chinense fruit on the physicochemical properties of Kochujang. Korean Journal of Food Science and Technology, 35(3), 461-469.
  17. Kim, D. H., Lee, J. S., & Lee, S. B. (2002). Effect of storage conditions on the chemical characteristics of traditional Kochujang. Korean Journal of Food Science and Technology, 34(3), 466-471.
  18. Kim, G. H. (2019). Research on improvement of processing use to increase consumption of naked oats/development of stable production and processing technology for naked oats in the southern region. Suwon: Rural Development Administration.
  19. Kim, S. O., Kong, C. S., Kil, J. H., Kim, J. Y., Han, M. S., & Park, K. Y. (2005). Fermented wheat grain products and Kochujang inhibit the growth of AGS human gastric adenocarcinoma cells. Preventive Nutrition and Food Science, 10(4), 349-352. https://doi.org/10.3746/jfn.2005.10.4.349
  20. Kim, Y. J. (2019). Investigation of appropriate sowing method according to the Yeongnam region and cultivation area soil/southern region and stable production and development of naked oat processing technology. Suwon: Rural Development Administration.
  21. Kim, Y. S., & Hwang, S. J. (2005). Quality characteristics of traditional Kochujang added with concentrations of Korean various grain. Korean Journal of Food and Cookery Science, 21(5), 677-684.
  22. Kim, Y. S., Ha, T. Y., Lee, S. Y., & Lee, H. Y. (1997). Effects of rice bran dietary fiber extract on gelatinization and retrogradation of wheat flour, Korean Journal of Food Science and Technology, 29(3), 464-469.
  23. Kwon, D. J., Jung, J. W., Kim, J. H., Park, J. H., Yoo, J. Y., Koo, Y. J., et al. (1996). Studies on establishment of optimal aging time of Korean traditional Kochujang. Applied Biological Chemistry, 39(2), 127-133.
  24. Lee, M. J., Kim, Y. K., Lee, Y. Y., Kim, H. S., Choi, S. W., Lee, K. S.,, et al. (2016). Physicochemical properties and antioxidant activity of cooked rice added with Korean naked oat (Avena Sativa L.), Korean Society for Industrial Food Engineering, 20(4), 328-333. http://dx.doi.org/10.13050/foodengprog.2016.20.4.328
  25. Lee, M. J., Lee, Y. Y., Kim, J. S., & Kim, H. S. (2017a). Diversification of food materials for new demands in domestic Oat. Suwon: Rural Development Administration.
  26. Lee, M. J., Park, S. Y., Kim, Y. K., Kim, H. S., Park, H. H., Lee, Y. J., et al. (2017b). Physicochemical properties and b-glucan contents of Korean naked oat (Avena sativa L.) cultivars. Korean Journal of Food Science and Technology, 49 (1), 97-103. https://doi.org/10.9721/KJFST.2017.49.1.97
  27. Lim, S. I., Choi, S. Y., & Cho, G. H. (2006). Effects of functional ingredients addition on quality characteristics of Kochujang. Korean Journal of Food Science and Technology, 37(6), 779-784.
  28. Oh, H. I., & Park, J. M. (1997). Changes in quality characteristics of traditional Kochujang prepared with a Meju of different fermentation period during aging. Korean Journal of Food Science and Technology, 29(6), 1166-1174.
  29. Park, C. S., Jeon, G. H., & Park, C. J. (2005). Quality characteristics of Kochujang added medicinal herbs. Korean Journal of Food Preservation, 12(6), 565-571. .
  30. Park, I. D. (2014). Quality properties of glutinous rice Kochujang added with germinated barley powder during storage. Journal of the East Asian Society Dietary Life, 24(1), 92-100.
  31. Shin, D. H., Kim, D. H., Choi, U., Lim, M. S., & An, E. Y. (1997). Changes in microflora and enzymes activities of traditional Kochujang prepared with various raw materials. Korean Journal of Food Science and Technology, 29(5), 901-906.
  32. Wang, Q., & Ellis, P. R. (2014). Oat b-glucan: Physico-chemical characteristics in relation to its blood-glucose and cholesterol-lowering properties. British Journal of Nutrition, 112 (S2), 4-13. https://doi.org/10.1017/S0007114514002256
  33. Whitehead, A., Beck, E. J., Tosh, S., & Wolever, T. M. (2014). Cholesterol-lowering effects of oat b-glucan: A meta-analysis of randomized controlled trials. The American Journal of Clinical Nutrition, 100(6), 1413-1421. https://doi.org/10.3945/ajcn.114.086108