Earticle

초록

영어

For preparation of high quality kochujang by the traditional fermentation method, 4 types of kochujang were prepared with brick- or grain-shaped meju fermented with different strains (Aspergillus sojae, Aspergillus oryzae+Bacillus subtilis). After 100 days of fermentation at 25℃, the moisture, pH, salt, and ethanol content of kochujang were 40.52-43.20%, 4.71-4.82, 8.7-9.1%, and 0.75-0.94%, respectively, showing slight differences according to the strains and shapes of meju. Titratable acidities were slightly increased for up to 60 days of fermentation. The amino-type nitrogen content of kochujang prepared with brick-shaped meju (A. oryzae+B. subtilis) was the highest (164.20 mg%) among all of the kochujang types. The redness (a) value of kochujang prepared with brick-shaped meju (A. sojae) were higher (19.08) than those of other treatments (18.37-18.59). Sensory evaluation of kochujang prepared with grain-shaped meju (A. sojae) showed the highest scores for color and overall acceptability, 'at 6.43±1.87 and 6.29±1.44, respectively. It was estimated that high quality kochujang could be made by using meju fermented with selected strains.

목차

Abstract
 Introduction
 Materials and Methods
  Materials
  Microorganisms
  Koji preparation
  Meju preparation 
  Kochujang preparation
  Chemical analysis and color
  Amino-type nitrogen
  Ethanol content
  Sensory evaluation
  Statistical analysis
 Results and Discussion
  Moisture contents
  pH and titratable acidity
  Salt contents
  Amino-type nitrogen contents
  Ethanol contents
  Color
  Sensory evaluation 
 References

키워드

저자

• Yong-Suk Kim [ Research Center for Industrial Development of BioFood Materials ]
• Byoung-Hak Oh [ Jeonju Factory, HITE Co., Ltd., ]
• Dong-Hwa Shin [ Faculty of Biotechnology ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664