톳 발효 추출물을 첨가하여 개량식 방법으로 고추장을 제조하고 이에 따른 성분분석을 측정하였다. 일반성분 분석에서 톳 발효 추출물 첨가 고추장 및 일반 고추장을 비교하였을 때 조단백, 조지방 및 탄수화물등은 비슷한 함량을 나타내었다. 아미노산 분석 결과 총 아미노산 함량은 톳 발효 추출물 첨가 고추장이 15,929.5 ng/mg이며 일반 고추장이 14,965.6 ng/mg으로 톳 발효 추출물 첨가 고추장이 일반 고추장에 비해 더 높았다. 아미노태질소분석시 일반 고추장의 경우 1044.80 mg%로 나타난 반면에 톳 발효 추출물 첨가 고추장의 경우 1715.88 mg%로 매우 높은 함량을 나타내었다. 일반 고추장과 톳 발효 추출물 첨가 고추장의 식염은 각각 15.97%, 6.12%로 나타났으며 무기질은 톳 발효 추출물 첨가 고추장이 칼슘이 더 많았으며, 나트륨 함량은 일반 고추장에 비해 현저하게 낮았다.
The nutritional properties of the Kochujang were investigated with Fermented Extract of Hizikia fusiforme. No big differences in proximate compositions(moisture, Crude protein, Crude fat, and Crude ash, Carbohyrate) were observed between Two kinds of kochujangs tested in this study, general kochujang purchased from a market(GK), kochujang added with Fermented Extract of Hizikia fusiforme(FGK). However, FGK showed higher level of Total free amino acid(15,929.5 ng/mg), amino nitrogen(1715.88 mg%) and mineral contens than GK. the analysis of volatile compounds using GC/MS revealde than the fermentation dramatically removed off-flavors such as Acetaldehyde, Silane rimethyl(2-methylphenyl)-, 1H-Indole 2-phenyl-1-(trimethylsilyl) in Fermented Extract of Hizikia fusiforme(FGK).
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Choi, Nam-Soon ; Chung, Seo-Jin ; Choi, Ji-Yeon ; Kim, Hye-Won ; Cho, Jung-Joo 2013. "Physico-Chemical and Sensory Properties of Commercial Korean Traditional Soy Sauce of Mass-Produced vs. Small Scale Farm Produced in the Gyeonggi Area" 한국식품영양학회지 = The Korean journal of food and nutrition, 26(3): 553~564
Park, In-Duck 2014. "Quality Properties of Glutinous Rice Kochujang added with Germinated Barley Powder during Storage" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 24(1): 92~100