KOREASCHOLAR

This study was conducted to investigate the physicochemical characteristics of Sunchang traditional kochujang(fermented hot pepper-soy bean paste) for quality standardization. The kochujang samples, which have been fermented for 8 months in 1999, were collected from 20 firms at folk village in Sunchang area and analyzed their chemical compositions and color reference. The mean value of moisture, amino-type nitrogen, pH, acidity and salt content of the samples collected were 44.62±1.79%, 132.66±21.67 mg%, 4.52±0.08, 15.77±1.62 and 8.76±1.55%, respectively. The moisture, pH, acidity and salt content of each sample did not show much differences among samples. The Hunter values(L, a and b) of Sunchang traditional kochujang were 25.72±1.58, 23.26±1.71 and 9.86±0.94, respectively. The mean content of amino-type nitrogen of Sunchang traditional kochujang was 132.66±21.67 mg%, and there were a little difference between the minimum(100.33 mg%) and the maximum(164.56 mg%). The main free sugars of Sunchang traditional kochujang were fructose(1.86±1.01%), dextrose(4.29±2.06%), sucrose(0.54±1.21%), and maltose(1.48±0.77%). The contents of fructose, dextrose, and maltose had little difference among samples. The fatty acids in Sunchang traditional kochujang were composed of palmitic, stearic, oleic, linoleic, linolenic, octadecatetraenoic, arachidonic and behenic acid. The linoleic acid(18:2) showed the highest, occuping 59.37% of the total fatty acids.

• 정도연 | Jeong, Do-Youn
• 송미란 | Song, Mi-Ran
• 신동화 | Shin, Dong-Hwa