팽화미분 첨가에 따른 고추장의 pH, 적정산도, 아미노태 질소, 알코올, 수분 함량, 색도, 총균수 및 곰팡이수의 변화 Change of pH, titratable acidity, amino-nitrogen, alcohol, moisture contents, color, total cell counts and mold colony counts by puffed rice powder of Kochujang원문보기
팽화미분을 첨가한 고추장의 8주간 숙성 중 pH, 적정산도, 아미노태 질소, 알코올, 수분함량, 색도 그리고 총균수 및 곰팡이수의 변화를 조사하였다. 숙성기간의 경과에 따라 모든 시료에서 pH는 감소하였으며, 찹쌀은 다른 시료와 같거나 높았다. 산도 증가는 pH가 낮아지는 시점과 거의 일치하였고 팽화미는 다른 시료와 같거나 높았다(p＜0.05). 아미노태 질소는 담금 3주째 팽화미에서 급격히 증가하였고, 엿기름 무첨가 팽화미는 7주째 증가하였다...
팽화미분을 첨가한 고추장의 8주간 숙성 중 pH, 적정산도, 아미노태 질소, 알코올, 수분함량, 색도 그리고 총균수 및 곰팡이수의 변화를 조사하였다. 숙성기간의 경과에 따라 모든 시료에서 pH는 감소하였으며, 찹쌀은 다른 시료와 같거나 높았다. 산도 증가는 pH가 낮아지는 시점과 거의 일치하였고 팽화미는 다른 시료와 같거나 높았다(p＜0.05). 아미노태 질소는 담금 3주째 팽화미에서 급격히 증가하였고, 엿기름 무첨가 팽화미는 7주째 증가하였다(p＜0.05). 알코올은 담금 3주부터 동일 시료에서도 변화가 없었고 시료간 차이가 없었다. 수분함량은 찹쌀은 3주 팽화미와 엿기름 무첨가 팽화미는 5주까지 증가한 후 감소하였다(p＜0.05). L, a 그리고 b값은 모든 시료에서 감소하였다. L값은 엿기름 무첨가 팽화미가 제일 높았고, 팽화미, 찹쌀 순이었다. a값은 담금 5주 그리고 b값은 6주 이후에 팽화미와 엿기름 무첨가 팽화미가 찹쌀보다 항상 높았다(p＜0.05). 총균수는 팽화미가 담금 5주를 제외한 동일한 숙성 주에 항상 높았다. 곰팡이수는 엿기름 무첨가 팽화미에서 다른 시료보다 항상 같거나 높았다(p＜0.05).
팽화미분을 첨가한 고추장의 8주간 숙성 중 pH, 적정산도, 아미노태 질소, 알코올, 수분함량, 색도 그리고 총균수 및 곰팡이수의 변화를 조사하였다. 숙성기간의 경과에 따라 모든 시료에서 pH는 감소하였으며, 찹쌀은 다른 시료와 같거나 높았다. 산도 증가는 pH가 낮아지는 시점과 거의 일치하였고 팽화미는 다른 시료와 같거나 높았다(p＜0.05). 아미노태 질소는 담금 3주째 팽화미에서 급격히 증가하였고, 엿기름 무첨가 팽화미는 7주째 증가하였다(p＜0.05). 알코올은 담금 3주부터 동일 시료에서도 변화가 없었고 시료간 차이가 없었다. 수분함량은 찹쌀은 3주 팽화미와 엿기름 무첨가 팽화미는 5주까지 증가한 후 감소하였다(p＜0.05). L, a 그리고 b값은 모든 시료에서 감소하였다. L값은 엿기름 무첨가 팽화미가 제일 높았고, 팽화미, 찹쌀 순이었다. a값은 담금 5주 그리고 b값은 6주 이후에 팽화미와 엿기름 무첨가 팽화미가 찹쌀보다 항상 높았다(p＜0.05). 총균수는 팽화미가 담금 5주를 제외한 동일한 숙성 주에 항상 높았다. 곰팡이수는 엿기름 무첨가 팽화미에서 다른 시료보다 항상 같거나 높았다(p＜0.05).
This study were investigated during 8 weeks the changes of pH, titratable acidity, amino-nitrogen, alcohol, moisture contents, color, total cell counts and mold colony counts in kochujang added with glutinous rice, puffed rice powder and puffed rice powder without malt. pH value in all treatments we...
This study were investigated during 8 weeks the changes of pH, titratable acidity, amino-nitrogen, alcohol, moisture contents, color, total cell counts and mold colony counts in kochujang added with glutinous rice, puffed rice powder and puffed rice powder without malt. pH value in all treatments were decreased during fermentation and glutinous rice were same or highest the other treatments. While titratable acidity increased during aging were consistent go down a point time of pH and puffed rice powder were same or highest the other treatments. Amino-nitrogen content was not changed significantly among treatments until 2 weeks. However, after 3 weeks, the amino-nitrogen content in puffed rice powder was increased greatly. Also, there are no differences and change in the contents of alcohol from 3 weeks later. Moisture contents of glutinous rice was increased 3 weeks, and the moisture contents of puffed rice powder and puffed rice powder without malt were increased until 5 weeks. However, that period later, the contents of those samples were decreased. The L, a and b values by Hunter were gradually decreased in all treatments during fermentation. The value of L take glutinous rice, puffed rice powder and puffed rice powder without malt turns. And the number of total cell counts was of kochujang added with puffed rice powder were higher than the other treatments except for 5 weeks. The mold colony counts of kochujang added with puffed rice powder without malt were same or higher than the other samples.
This study were investigated during 8 weeks the changes of pH, titratable acidity, amino-nitrogen, alcohol, moisture contents, color, total cell counts and mold colony counts in kochujang added with glutinous rice, puffed rice powder and puffed rice powder without malt. pH value in all treatments were decreased during fermentation and glutinous rice were same or highest the other treatments. While titratable acidity increased during aging were consistent go down a point time of pH and puffed rice powder were same or highest the other treatments. Amino-nitrogen content was not changed significantly among treatments until 2 weeks. However, after 3 weeks, the amino-nitrogen content in puffed rice powder was increased greatly. Also, there are no differences and change in the contents of alcohol from 3 weeks later. Moisture contents of glutinous rice was increased 3 weeks, and the moisture contents of puffed rice powder and puffed rice powder without malt were increased until 5 weeks. However, that period later, the contents of those samples were decreased. The L, a and b values by Hunter were gradually decreased in all treatments during fermentation. The value of L take glutinous rice, puffed rice powder and puffed rice powder without malt turns. And the number of total cell counts was of kochujang added with puffed rice powder were higher than the other treatments except for 5 weeks. The mold colony counts of kochujang added with puffed rice powder without malt were same or higher than the other samples.
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