The nutritional properties of the Kochujang were investigated with Fermented Extract of Hizikia fusiforme. No big differences in proximate compositions(moisture, Crude protein, Crude fat, and Crude ash, Carbohyrate) were observed between Two kinds of kochujangs tested in this study, general kochujang purchased from a market(GK), kochujang added with Fermented Extract of Hizikia fusiforme(FGK). However, FGK showed higher level of Total free amino acid(15,929.5 ng/mg), amino nitrogen(1715.88 mg%) and mineral contens than GK. the analysis of volatile compounds using GC/MS revealde than the fermentation dramatically removed off-flavors such as Acetaldehyde, Silane rimethyl(2-methylphenyl)-, 1H-Indole 2-phenyl-1-(trimethylsilyl) in Fermented Extract of Hizikia fusiforme(FGK).

ABSTRACT
 서 론
 재료 및 방법
  재료
  톳발효 추출물 제조
  고추장의 제조
  일반성분
  유리아미노산
  아미노태질소(NH2−N)
  식염정량
  무기질 분석
  향기 성분 분석
 결과 및 고찰
  일반성분의 함량
  유리아미노산 분석
  아미노태 질소
  식염정량
  무기질 함량 변화
 요 약
 감사의 말
 참고문헌

• 김진희(부경대학교 식품공학과, Dept. of Food Science & Technology, Pukyoung National University) | Jin Hee Kim
• 송호수(부경대학교 식품공학과, Dept. of Food Science & Technology, Pukyoung National University) | Ho Soo Song
• 양지영(부경대학교 식품공학과, Dept. of Food Science & Technology, Pukyoung National University) | Ji Young Yang Correspondence to