• Food Science and Preservation
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• v.8 no.4
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• pp.419-426
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• 2001

This study was carried out to develope a convenient instant spiced Toha-jeot. Toha-jeot was manufactured by five samples; 8%, 10%, 13% 23% sodium chloride and a conventional type soy sauce. The Toha-jeot was refrigerated at 4$\pm$1$\^{C}$ for 3 months and then boiled glutinous rice, red pepper powder, chopped garlic and ginger were added, and the spiced Toha-jeot was fermented at 4$\pm$1$\^{C}$ for 2 months, was freeze-dried at a condition of 40$\^{C}$, vacuum 100∼200 millitor millitorr and then packed in vacuum. It is called freeze-dried instant spiced Toha-jeot (FIST). Changes in the components and quality of refrigerated spiced Toha-jeot (RST) and FIST were investigated for 30day. The moisture content of RST was 53.79∼58.91%. Among the mineral constituents of RST, Na and Ca were dominantly occupying. Water activity of FIST was 0.28-0.39 while that of RST was 0.87-0.92. TBA value of FIST was lower than that of RST. Acidity, VBN (volatile basic nitrogen) and TBA(thiobarbituric acid) of the FIST and RST increased slightly, whereas pH decreased. The major components of fatty acids in FIST and RST were analysed into a feater amount of linoleic acid (Cl8:2), palmitic acid (Cl6:1), oleic acid (Cl8:1), linolenic acid (Cl8:3), EPA (C2O:5) and stearic acid(Cl8:0). In sensory evaluation, the RST had higher scores in color and taste and the FIST in chewiness and flavor. The qualitative characteristics and sensory evaluation of FIST and RST were similar.