The purpose of this study was to examine the quality characteristics of Kochujang of different tomato powder content (0, 20, 40, 60 %) during fermentation time at 20 ℃ for 0, 4, 8, 12 weeks. Total bacteria and yeast counts were increased until 8 weeks 7.24~7.97 and 6.50~7.03 log CFU/g, and then resp...
The purpose of this study was to examine the quality characteristics of Kochujang of different tomato powder content (0, 20, 40, 60 %) during fermentation time at 20 ℃ for 0, 4, 8, 12 weeks. Total bacteria and yeast counts were increased until 8 weeks 7.24~7.97 and 6.50~7.03 log CFU/g, and then respectively decreased 5.26~5.91 and 5.73~6.03 log CFU/g. The pH of Kochujang gradually decreased in the range of 4.78~5.18 to 4.56~4.80 in 12 weeks fermentation. Especially, the more the addition of more tomato powder, the lower the pH value. Titrate acidity increased in the range of 6.75~9.40% to 12.87~15.84% in 12 weeks fermentation. L, a, b values were decreased during fermentation time. L value (lightness) and a value (redness) were dropped by addition of tomato powders, whereas b value (yellowness) was increased. The reducing sugar was high in the range of 18.99~21.40% at 8 weeks fermentation. However, the final fermentation time showed a slight decrease at 12 weeks. The brix were increased in 5.10~5.55 at 8 weeks of fermentation and then significant decreased. The sugar content tended to increase with increasing tomato content. The amino type nitrogen content was significantly increased 82.60~121.55 mg% at the beginning of fermentation and 180.15~192.35 mg% at the end of fermentation. Ammonia type nitrogen content increased until 8 weeks of fermentation, reaching the maximum value of 8.75~11.57 mg% and decreased slightly by addition of tomato powder. During fermentation, contents of amylase and neutral protease activitiy were displayed the highest value on the 8 weeks of fermentation and then after 12 weeks were significantly decreased. But acidic protease activity was displayed the highest value on the 4 weeks of fermentation, and then decreased. The salinity content did not show any significant difference in all groups, but increased with increasing fermentation. Fermentation 12 weeks was the highest in the range 9.84~10.03%. The moisture content was slightly increased with the fermentation time. The highest moisture content ranged from 53.56~54.48% when it was fermented at 12 weeks. Water activitiy of all kochujang slowly lowed during early fermentation 0.8145~0.8285 into 0.7985~0.8090 at 12 weeks, but did not display significant differences by test samples. The DPPH radical scavenging activity was significantly increased during 12 weeks fermentation. During the fermentation period, DPPH radical scavenging activity was increased as the amount of tomato powder was incresed. In the sensory evaluation result kochujang, addition of tomato powder kochujang 40% was more superior than another sample for Korean or foreigner student.
Consequentially, the tomato kochujang which was fermented for 12 weeks showed the physicochemical, microbiological and sensory characteristics.
The purpose of this study was to examine the quality characteristics of Kochujang of different tomato powder content (0, 20, 40, 60 %) during fermentation time at 20 ℃ for 0, 4, 8, 12 weeks. Total bacteria and yeast counts were increased until 8 weeks 7.24~7.97 and 6.50~7.03 log CFU/g, and then respectively decreased 5.26~5.91 and 5.73~6.03 log CFU/g. The pH of Kochujang gradually decreased in the range of 4.78~5.18 to 4.56~4.80 in 12 weeks fermentation. Especially, the more the addition of more tomato powder, the lower the pH value. Titrate acidity increased in the range of 6.75~9.40% to 12.87~15.84% in 12 weeks fermentation. L, a, b values were decreased during fermentation time. L value (lightness) and a value (redness) were dropped by addition of tomato powders, whereas b value (yellowness) was increased. The reducing sugar was high in the range of 18.99~21.40% at 8 weeks fermentation. However, the final fermentation time showed a slight decrease at 12 weeks. The brix were increased in 5.10~5.55 at 8 weeks of fermentation and then significant decreased. The sugar content tended to increase with increasing tomato content. The amino type nitrogen content was significantly increased 82.60~121.55 mg% at the beginning of fermentation and 180.15~192.35 mg% at the end of fermentation. Ammonia type nitrogen content increased until 8 weeks of fermentation, reaching the maximum value of 8.75~11.57 mg% and decreased slightly by addition of tomato powder. During fermentation, contents of amylase and neutral protease activitiy were displayed the highest value on the 8 weeks of fermentation and then after 12 weeks were significantly decreased. But acidic protease activity was displayed the highest value on the 4 weeks of fermentation, and then decreased. The salinity content did not show any significant difference in all groups, but increased with increasing fermentation. Fermentation 12 weeks was the highest in the range 9.84~10.03%. The moisture content was slightly increased with the fermentation time. The highest moisture content ranged from 53.56~54.48% when it was fermented at 12 weeks. Water activitiy of all kochujang slowly lowed during early fermentation 0.8145~0.8285 into 0.7985~0.8090 at 12 weeks, but did not display significant differences by test samples. The DPPH radical scavenging activity was significantly increased during 12 weeks fermentation. During the fermentation period, DPPH radical scavenging activity was increased as the amount of tomato powder was incresed. In the sensory evaluation result kochujang, addition of tomato powder kochujang 40% was more superior than another sample for Korean or foreigner student.
Consequentially, the tomato kochujang which was fermented for 12 weeks showed the physicochemical, microbiological and sensory characteristics.
주제어
#토마토, 고추장, Kochujang, tomato
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