ABSTRACT

This study investigated the physicochemical characteristics of the traditional glutinous rice Gochujang. The samples were collected from 20 firms producing Gochujang by the traditional mothods. The mean values of moisture, crude protein, amino-type nitrogen, pH, acidity and salt content of the samples were 45.18±4.50%, 5.58±0.86%, 151.80±24.71 mg%, 4.83±0.18, 1.22±0.24%, 6.77±1.27%. The mean values of the hunter L, a, and b values were 3.34±2.62, 16.64±10.24, 5.61±4.51. The mean value of viscosity was 60,463 cP. The mean content of capsaicinoid was 6.43±2.12 mg%. The activities of α-amylase showed little difference among samples, but β-amylase had significant difference among samples. The vial cell counts of aerobic bacteria, coliform group, yeasts and mold were 1.1×108 CFU/g, negative, 4.9×105 CFU/g, 3.3×103 CFU/g.

KEYWORD

Gochujang, Chemical components, Microbial cell count, Enzyme activity, Fermented hot pepper soybean paste

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