본 연구는 단감분말을 부재료로 이용하여 0%, 3%, 4%, 5% 별로 첨가량을 달리한 단감 고추장을 제조하여 에서 90일 동안 숙성 시키면서 화학적 특성을 조사하였다. 수분함량은 모든 처리구에서 숙성 기간 내내 증가하는 경향을 보였으며, 단감 분말 첨가 고추장과 대조구 사이에 유의적 차이는 없었다. pH는 숙성 기간 중 모든 시료에서 숙성기간이 증가함에 따라 서서히 감소하는 경향을 보였으며, 숙성 60일부터 4.64-4.67 수준을 유지하였다.

This study was conducted to investigate the chemical characteristics of Gochujang with different amounts of sweet persimmon powder added during fermentation at for 90 days, in an effort to improve its taste and organoleptic quality. The moisture content was shown to be inclined to increase in all the treatments throughout the fermentation. There was no significant difference between the paste with sweet persimmon powder and the control. The pH showed a tendency to decrease with increased fermentation time in all the samples during fermentation, keeping a pH range of 4.64-4.67 after 60 days of fermentation. On the contrary, the titratable acidity increased during fermentation, showing a level of 0.147-0.156 mg% in the paste with sweet persimmon powder on the 90th day of fermentation. The sugar content was shown to be in the early stage of fermentation, revealing a tendency to in crease with an increase in the amount of sweet persimmon powder added. The amino-type nitrogen content was at the 241.27-245.47 mg% level in the early stage of fermentation, and appeared to be significantly high (p

• 김정연
• 황수정
• 은종방