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Quality characteristics of 3 kinds of traditional kochujang were investigated during 6 months of fermentation in order to obtain information for the industrial production of traditional kochujarg. Tested kochujang included Sunchang kochujang prepared with glutinous rice, Boeun kochujang prepared wit...

Quality characteristics of 3 kinds of traditional kochujang were investigated during 6 months of fermentation in order to obtain information for the industrial production of traditional kochujarg. Tested kochujang included Sunchang kochujang prepared with glutinous rice, Boeun kochujang prepared with barley, and Sachun kochujang prepared with wheat. The reducing sugar contents of Sunchang, Boeun, and Sachun kochujang increased up to 30, 90, and 150 days of fermentation, respectively, and then decreased thereafter. Ethanol contents of traditional kochujang increased up to $0.4{\sim}1.2%\;at\;120{\sim}150$ days of fermentation and decreased thereafter. Amino nitrogen content of Sunchang kochujang showed a slight increase during fermentation, however, those of Boeun and Sachun kochujang showed a rapid increase up to 150 days of fermentation. Ammoniacal nitrogen content of 100 g kochujang increased up to $50{\sim}75mg$ at 60 days of fermentation and leveled off thereafter. Capsaicin and capsanthin contents of 100 g kochujang were $15{\sim}18mg\;and\;60{\sim}180mg$ before fermentation and decreased to $12{\sim}14mg$ and $50{\sim}120mg$ at 180 days of fermentation, respectively.

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