This study was conducted to investigate quality characteristics of red bean gochujang prepared with different ratios of meju for eight weeks. We determined quality characteristics such as pH, moisture content, total microbial flora counts, amino-type nitrogen content, total polypenol content, and antioxidant activity. The pH decreased by fermentation period, whereas total acidity was 0.36~0.39% in the early stage of fermentation, 0.63~1.16% at four weeks of fermentation, and decreased to 0.43~0.65% after the eighth week of fermentation. Moisture content of the control (no red bean, no rice) decreased 62.13% to 50.93%, but in case of the treatment, it slightly decreased. Total cell counts revealed similar tendency at the beginning of fermentation, and at eight weeks of fermentation. In case of lactic acid bacteria, all samples except RB-1.5 (gochujang added meju made of mixing ratio of rice:soybean:red bean (1:2:1.5) slightly increased. Amino nitrogen and total polyphenol of all samples increased in the fermentation period, especially RB-1.5 sample had the highest levels than other samples. By increasing the amount of red bean, DPPH radical scavenging activities increased. In taste sensing analysis, all treat samples except RB-1.5 revealed lower sourness than the control. Also, in case of bitterness, all samples revealed low content than the control. So, by adding red bean, it can enhance taste and function of gochujang.

Abstract
 서 론
 재료 및 방법
  1. 고추장 및 추출물 제조
  2. 수분, pH 및 총산 함량 측정
  3. 색도 분석
  4. 미생물 분석
  5. 아미노태 질소 측정
  6. 총 폴리페놀 함량 측정
  7. DPPH 라디칼 소거활성능
  8. 맛 센서 이용한 관능검사(taste sensing analysis)
  9. 통계
 결과 및 고찰
  1. 수분함량, pH 및 총산 변화
  2. 색도 변화
  3. 미생물 균수 변화
  4. 아미노태 질소 함량
  5. 총 폴리페놀 함량
  6. DPPH 자유라디칼 소거능
  7. 맛 센서를 이용한 관능검사(taste sensing analysis)
 요약 및 결론
 References

• 권누리(충청북도농업기술원 연구원) | Nu Ri Kwon (Researcher, Chungcheongbukdo Agricultural Research and Extension Services)
• 윤향식(충청북도농업기술원 지방농업연구사) | Hyang-Sik Yoon (Associate Researcher, Chungcheongbukdo Agricultural Research and Extension Services)
• 김익제(충청북도농업기술원 지방농업연구관) | Ik Jei Kim (Senior Researcher, Chungcheongbukdo Agricultural Research and Extension Services)
• 홍성택(충청북도농업기술원 지방농업연구관) | Seong Taek Hong (Senior Researcher, Chungcheongbukdo Agricultural Research and Extension Services)
• 김소영(국립농업과학원 농식품자원부 농업연구사) | So-Young Kim (Associate Researcher, Dept. of Agro-Food Resources, NAAS, RDA)
• 길나영(국립농업과학원 농식품자원부 연구원) | Na Young Gil (Researcher, Dept. of Agro-Food Resources, NAAS, RDA)
• 한남수(충북대학교 식품생명공학과 교수) | Nam Soo Han (Professor, Dept. of Food Science and Biotechnology, Chungbuk National University)
• 엄현주(충청북도농업기술원 지방농업연구사) | Hyun-Ju Eom (Associate Researcher, Chungcheongbukdo Agricultural Research and Extension Services) Corresponding author