복숭아 품종별 페이스트를 이용한 고추장의 품질 특성

정경미,정용진 한국식품저장유통학회 2018 한국식품저장유통학회지 Vol.25 No.1

In this study, we aimed to increase the utilization of non-commercializable peach fruits collected during harvesting and distribution and to promote the transition of a high value-added industry. After producing pastes from the flesh of different peach varieties, we used these pastes as ingredients in the production of Kochujang. We then performed a comparative analysis on the quality characteristics of the peach-added Kochujang and commercially available Kochujang products. Peach-added Kochujang exhibited a lower pH and reduced sugar, salinity, reducing sugar, ash, and calorie content than those of commercially available Kochujang products. However, the Kochujang had slightly higher pH and moisture content than commercially available products due to high organic acid and moisture contents of peach flesh. In terms of content of inorganic elements, commercial Kochujang products exhibited higher sodium and magnesium content, whereas peach-added Kochujang had higher potassium content. In particular, the lower sodium and higher potassium content of peach-added Kochujang indicates that this product could be used as a functional food to prevent various diseases caused by excessive sodium intake among Koreans. After comparing the products in terms of phenol and flavonoid content, we concluded that ethanol extracts of peach-added Kochujang showed higher phenol content than those of the commercially available Kochujang products. In contrast, the distilled water extracts of peach Kochujang showed higher DPPH free radical scavenging activity than that of commercially available Kochujang products.

다시마를 첨가한 고추장의 숙성 중 유리아미노산 조정 및 관능적 특성 변화

배태진,최옥수 한국식품영양학회 2001 韓國食品營養學會誌 Vol.14 No.3

우리나라의 전통 발효식품인 고추장의 관능성 및 기능성을 더하여 품질을 향상시키기 위하여 전분질 원료인 찹쌀무게에 대하여 2%, 4%, 6% 및 8%의 다시마 분말을 첨가한 후 대조구와 함께 30℃에서 120일간 숙성시키면서 유리아미노산과 지방산 조성 및 관능적 특성을 검토하였다. 숙성 중 대조고추장과 다시마고추장 모두에서 아미노질소는 서서히 증가하는 것으로 나타났으나 아미노질소의 경우 대조고추장에 비해 다시마고추장에서 다소 낮게 나타났다. 숙성 30일째의 아미노질소량은 각각 171.3l㎎%, 172.l0㎎%, 174.l8㎎%, 185.60㎎% 및 161.70㎎%로 최고값을 보였다. 유리아미노산 중에서는 glutamic acid의 함량이 가장 높은 것으로 나타났는데 숙성이 진행될수록 증가하였다. 또한 arginine. aspartic acid. preline. serine. leucine. lysine도 비교적 높은 함량을 가졌다. 고추장에서 분리 확인된 지방산은 lauric acid- myristic acid, palmitic acid, atearic acid, oleic acid, linoleic acid 등이었고 이들 중 oleic acid의 조성비율이 가장 높았고 palmitic acid가 다음으로 높았으며 stearic acid. lauric acid, myristic acid의 경우 숙성 후기로 갈수록 산화되어 감소하는 경향을 보였다. 숙성 60일과 120일에 실시한 관능검사의 결과 8% 다시마 첨가구를 제외하고는 대조고추장과 비교하여 다시마 첨가가 고추장의 관능적 특성에 영향을 미치지 않았으며 다시마 첨가수준이 높아질수록 높은 값을 나타내어 고추장에 다시마를 6% 점도 첨가하는 것이 적당하였다. In order to improve functionality of kochujang which is one of the traditional foods in Korea, sea tangle powder(2, 4, 6 and 8% sea tangle powder on the glutinous rice weight basis) was added to the raw material of kochujang and then investigated the changes of free amino acid compositions and sensory properties with control kochujang during the fermentation at 30℃ for 120 days. During the fermentation, the contents of amino nitrogen were slightly increased both sea tangle kochujang and control. However sea tangle kochujang had a little low content of the amino nitrogen than control kochujang. In the 30 days fermentation of kochujang added 0, 2, 4, 6 and 8% sea tangle powder to kochujang, the highest values of amino nitrogen content showed each 171.31㎎%, 172.10㎎%, 174.18㎎%, 185.60㎎% and 161.70 ㎎%. Glutamic acid was shown highest content than the other free amino acids, also it was increase continuously during the fermentation. Contents of arginine, aspartic acid, proline, serine, leucine and lysine were the high. Fatty acids isolated and confirmed from sea tangle kochujang were lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid and linoleic acid. The amount of oleic acid was highly indicated in all kochujang. Sensory properties of sea tangle kochujang, in the 60 and 120 days fermentation, were unchanged in the all kochujang with the exception of kochujang added 8%. From the facts described above, we may conclude that kochujang added 6% sea tangle powder was best nice product.

저식염 고추장 저장시 항균물질 혼합첨가의 영향

김동한,한선미 한국응용생명화학회 2008 Journal of Applied Biological Chemistry (J. Appl. Vol.51 No.4

Effect of combined use of anti-microbial materials, such as alcohol, mustard and chitosan, or pasteurization on the quality of low salted kochujang was investigated during storage at 30oC for 12 weeks. Activity of amylase decreased during storage, with lower activity in pasteurized kochujang than the other groups. Acidic protease activity increased during storage, but neutral protease activity decreased after 4 weeks. Viable cells of yeast increased during storage, but bacterial counts decreased gradually and did not show any remarkable difference among the test groups. Hunter a-values decreased as storage time increased, whereas L- and b-values decreased after 4 weeks and the degree of increase in total color difference (ΔE) was low in the supplementary ingredients added kochujang. The moisture contents and water activities decreased during storage with being lower in supplementary ingredients added groups. Titratable acidity of kochujang was decreased after 4 weeks of storage with the highest in combination of the supplementary ingredients added group. Oxidation-reduction potential was low in the supplementary ingredients added kochujang. Total sugar and reducing sugar contents of kochujang decreased during storage, with the highest contents in the supplementary ingredients added group. Ethanol content of kochujang increased during storage, whereas ethanol production was reduced in ethanol added one. Amino-nitrogen and ammonia-nitrogen contents decreased during storage with being lower in kochujang prepared with supplementary ingredients. Therefore, supplementary ingredients added kochujang would be effective for extending shelf-life of kochujang. Effect of combined use of anti-microbial materials, such as alcohol, mustard and chitosan, or pasteurization on the quality of low salted kochujang was investigated during storage at 30oC for 12 weeks. Activity of amylase decreased during storage, with lower activity in pasteurized kochujang than the other groups. Acidic protease activity increased during storage, but neutral protease activity decreased after 4 weeks. Viable cells of yeast increased during storage, but bacterial counts decreased gradually and did not show any remarkable difference among the test groups. Hunter a-values decreased as storage time increased, whereas L- and b-values decreased after 4 weeks and the degree of increase in total color difference (ΔE) was low in the supplementary ingredients added kochujang. The moisture contents and water activities decreased during storage with being lower in supplementary ingredients added groups. Titratable acidity of kochujang was decreased after 4 weeks of storage with the highest in combination of the supplementary ingredients added group. Oxidation-reduction potential was low in the supplementary ingredients added kochujang. Total sugar and reducing sugar contents of kochujang decreased during storage, with the highest contents in the supplementary ingredients added group. Ethanol content of kochujang increased during storage, whereas ethanol production was reduced in ethanol added one. Amino-nitrogen and ammonia-nitrogen contents decreased during storage with being lower in kochujang prepared with supplementary ingredients. Therefore, supplementary ingredients added kochujang would be effective for extending shelf-life of kochujang.

사과과즙 첨가에 따른 고추장의 품질특성

이은영,박금순,Lee, Eun-Young,Park, Geum-Soon 한국식품조리과학회 2009 한국식품조리과학회지 Vol.25 No.6

The purpose of this study was to enhance the quality of kochujang Apple juice was added to traditional Kochujang at 0%, 20%, 40%, 60 and 80%. Physicochemical and microbial characteristics were periodically investigated during at room temperature during a 90 day fermentation period. The moisture content of the apple Kochujang was higher than that of the control, while the salt content of the apple Kochujang was lower than that of the control, At first, the sweetness of the apple Kochujang showed no significant difference from the control; however, its sweetness increased during the 90 days. In all treatments, the pH value decreased during the fermentation period, while the titratable acidity increased during the fermentation period. Viscosity decreased greatly after 30 days. Sugar reduction was higher in the apple Kochujang than in the control, and its concentration increased with apple juice content. According to the analysis of free sugar, glucose, fructose, and maltose had an especially high ratio in the apple Kochujang. The organic acids detected in Kochujang were citric acid, malic acid, oxalic acid and lactic acids. The content of citric acid and malic acid were higher than the other acids in the apple Kochujang. L, a, and b values generally decreased during the fermentation period. When the Kochujang was made, the number of the total viable cells was $10^7\;CFU/g$. At room temperature, the number steadily increased up to the 30th day, then steadily decreased on the 90th day. After that, there was no significant change. The number of yeasts was $10^6\;CFU/g$ at the end of the 90th day. After the 90th day of fermentation, sensory results showed that the 60~80% apple juice Kochujang showed the best taste, appearance, texture, and overall quality.

Reduced Leptin and Raised Glycerol Secretions in Mouse 3T3-L1 Adipocytes by Garlic-added Kochujang

Chang-Suk Kong,Ju-Hong Mun,Su-Ok Kim,Hye-Kyung Jung,In-Sook Ahn,Sook-Hee Rhee,Kun-Young Park 한국식품영양과학회 2006 Preventive Nutrition and Food Science Vol.11 No.2

In order to develop the improved kochujang with an anti-adipogenic effect, garlic-added kochujang was prepared and followed by fermentation at 30℃ for 120 days. Anti-adipogenic effects of the garlic-added kochujang in cultured 3T3-L1 adipocytes were investigated by measuring leptin and glycerol levels as indicators of lipid accumulation associated with lipolysis, respectively. Additional levels of garlic powder in the preparation of kochujang was determined from the result of a sensory evaluation test. Garlic-added kochujang showed the highest points when the added content was 3%. Fermentation of kochujang led to the decreased leptin secretion and increased glycerol release in the 3T3-L1 adipocytes. The addition of garlic to the kochujang also resulted in reduced leptin secretion and induced lipolysis. Since these results suggested that addition of garlic into kochujang can improve the anti-adipogenic effects of kochujang, it might be possible to develop garlic-added kochujang as an antiobesity-functional kochujang.

Reduced Leptin and Raised Glycerol Secretions in Mouse 3T3-L1 Adipocytes by Garlic-added Kochujang

Kong, Chang-Suk,Mun, Ju-Hong,Kim, Su-Ok,Jung, Hye-Kyung,Ahn, In-Sook,Rhee, Sook-Hee,Park, Kun-Young The Korean Society of Food Science and Nutrition 2006 Preventive Nutrition and Food Science Vol.11 No.2

In order to develop the improved kochujang witb an anti-adipogenic effect, garlic-added kochujang was prepared and followed by fermentation at $30^{\circ}C$ for 120 days. Anti-adipogenic effects of the garlic-added kochujang in cultured 3T3-L1 adipocytes were investigated by measuring leptin and glycerol levels as indicators of lipid accumulation associated with lipolysis, respectively. Additional levels of garlic powder in the preparation of kochujang was determined from the result of a sensory evaluation test. Garlic-added kochujang showed the highest points when the added content was 3%. Fermentation of kochujang led to the decreased leptin secretion and increased glycerol release in the 3T3-L1 adipocytes. The addition of garlic to the kochujang also resulted in reduced leptin secretion and induced lipolysis. Since these results suggested that addition of garlic into kochujang can improve the anti-adipogenic effects of kochujang, it might be possible to develop garlic-added kochujang as an antiobesity-functional kochujang.

키토산을 함유하는 저식염 기능성 고추장의 제조

나상언,서규석,최정호,송근섭,최동성 한국식품영양학회 1997 韓國食品營養學會誌 Vol.10 No.2

키토산을 첨가한 저식염 기능성 고추장을 제조하여 숙성 기간별로 이화학적 성분 변화 및 미생물 변화를 조사하였다. 숙성 기간 중 회분, 조지방, 조단백질은 젖산 및 키토산의 농도에 따라 별 차이를 보이지 않았으나 수분 함량은 전체적으로 증가하였고, 특히 6% 식염첨가구에서 가장 높은 4.23% 증가를 나타내었다. pH와 적정산도는 키토산 농도에 따라 유의성 있는 변화는 없었다. 알코올 농도는 숙성기간 중 계속 증가하여 4주째에는 0.35∼2.19%까지 증가하여 26.1∼27.3%에 이른 후 다시 감소하였고 키토산 농도가 높을수록 알코올 생성과 환원당 감소는 억제하는 것으로 나타났다. 키토산의 첨가가 α-amylase의 활성은 약간 저해하였으나, β-amylase, 산성 protease, 중성 protease의 활성에는 큰 영향을 미치지 않았다. 산성 protease의 경우 9% 식염첨가구에 비하여 6% 식염첨가구 및 6% 식염+젖산, 키토산 첨가구의 효소 활성이 높게 나타났다. 아미노태 질소는 키토산 농도에 관계없이 6% 식염 첨가구들이 9% 식염 첨가구에 비하여 전체적으로 높았으며, 암모니아태 질소는 키소산 농도가 높을수록 억제하는 것으로 나타났고, 특히 6% 식염 첨가구의 경우 숙성 4주째에는 170.2mg%까지 증가하였다. 세균수는 숙성 초기 급격히 감소한 후 1주 이후부터는 일정 수준을 유지하였고, 효모수는 숙성 2주까지 증가하다가 감소하는 경향이었다. 키토산 농도가 증가할수록 세균 및 효모의 수도 약간 감소하였다. 이상의 결과에서 키토산 첨가의 최적 농도는 0.25%이었다. In order to manufacture the low salt and functional Kochujang, salt amount was readuced to 6% and chitosan was added to 0.25% to the Kochujang preparation. The contents of ash, moisture, crude fat and crude protein in Kochujang were not affected by the reduced salt concentration and chitosan addition. pH and titratable acidity were not significantly changed by the addition of chitosan. Ethanol con-tent was higher in 6% salt Kochujang than in 9% salt Kochujang and decreased by the addition of chitosan. Reducing sugar content was lower in 6% salt Kochujang than in 9% salt Kochujang and increased by chitosan addition. α-Amylase activity was slightly inhibited by the addition of chitosan, however, β-amylase, acidic protease and neutral protease activities were not affected. Amino nitrogen and ammonia nitrogen contents were higher in 6% salt Kochujang than in 9% salt Kochujang, but ammonia nitrogen production was significantly decreased by chitosan addition. Also the growth of bacteria and yeasts were slightly inhibited by the addition of chitosan. From the above results we concluded that 0.25% chitosan was the good concentration to prepare the low salt and functional Kochujang.

PPARγ2 C1431T Polymorphism Interacts with the Antiobesogenic Effects of Kochujang, a Korean Fermented, Soybean-Based Red Pepper Paste, in Overweight/Obese Subjects: A 12-Week, Double-Blind Randomized Clinical Trial

이윤경,차연수,박용순,이명숙 한국식품영양과학회 2017 Journal of medicinal food Vol.20 No.6

Kochujang, a Korean fermented soybean-based red pepper paste, has been reported to have beneficial health effects. The aim of this study was to examine the antiobesity effects of Kochujang as a supplement in overweight/obesesubjects according polymorphisms in the obesity-linked gene, peroxisome proliferator activator receptor γ (PPARγ2). Sixty overweight/obese subjects, who had body mass indexes (BMI, kg/m2) ≥23 or waist/hip ratios (WHR) ≥0.90 for males or ≥0.85 for females, were randomly assigned to either taking 32 g/day of placebo or Kochujang for 12 weeks. Before and after the intervention, anthropometric and metabolic parameters and body fat distribution (by computed tomography) were measured. After PPARγ2 C1431T polymorphism was analyzed by PCR-restriction fragment length polymorphism, the differences among the four groups (wild and mutant alleles in Kochujang and placebo groups) were determined. Between the Kochujang (n = 26) and placebo (n = 27) groups, there were no differences in body composition, insulin resistance, or antioxidant biomarkers before and after intervention. Compared to placebo, Kochujang significantly decreased plasma triglyceride (TG), TG/high-density lipoprotein (HDL), and dietary intakes of protein, sodium, and potassium after age, sex, and BMI were adjusted. The beneficial effects of Kochujang on lowering of TG and TG/HDL were weakened in subjects with the PPARγ2 mutant T allele with increasing subcutaneous fat area. However, the interaction between Kochujang and the PPARγ2 T allele improved insulin sensitivity. The obesogenic variables affected by the T mutant allele of PPARγ2 C1431T SNP were different in overweight/obese subjects in response to Kochujang.

Inhibitory Effect of Kochujang Extracts on Chemically Induced Mutagenesis

Kim, So-Ja,Jung, Keun-Ok,Park, Kun-Young The Korean Society of Food Science and Nutrition 1999 Preventive Nutrition and Food Science Vol.4 No.1

Antimutagenic effects of 5 kinds of kochujang(Korean red pepper soybean paste) samples compared with doenjang(Korean soy paste) were studied using the Ames test with Salmonella typhimurium TA100 and the SOS chromotest, with E. Coli PQ37. Th eantimutatenic effects of methanol extracts from red pepper powder and meju(fermented soybean) powder, the major ingredients of the kochujang,were also evaluated for the mutagenicity of aflatoxin B1 (AFB1) in the Ames assay. The methanol extracts from the kochujang samples showed lower antimutagenicities than those of doenjang against AFB1 and N-methyl-N'-nitro-N-nitrosoguanidine (MNNG) in the Ames assay. Traditional kochujang I and II exhibited strong antimutagenic activity against AFB1 and MNNG. The traditional kochujang samples against MNNG were aslo observed in the SOS chromotest system with the same fashions as shown in the Ames mutagenicity test. The methanol extracts from meju powder had the strongest inhibitory effects on mutabenicity induced by AFB1, however, those form red pepper powder showed lower inhibition rate than kochujang. These results suggest that traditional kochujang exhibit higher antimutagenic acitivity than the commercial variety, and that meju powder seems to be one of the major antimutagenic components in kochujang.

Fermented Wheat Grain Products and Kochujang Inhibit the Growth of AGS Human Gastric Adenocarcinoma Cells

Kim, Su-Ok,Kong, Chang-Suk,Kil, Jeung-Ha,Kim, Ji-Young,Han, Min-Soo,Park, Kun-Young The Korean Society of Food Science and Nutrition 2005 Preventive Nutrition and Food Science Vol.10 No.4

The growth inhibitory effect of wheat grain, fermented wheat grain products, red pepper powder and kochujang was examined in AGS human gastric adenocarcinoma cells. The kochujang samples were prepared by mixing red pepper powder and each fermented wheat grain products, such as first fermented wheat grain (FFWG), second fermented wheat grain (SFWG) and final fermented wheat grain (FiFWG). The methanol extract of FiFWG showed the highest growth inhibitory effects. In order to investigate the effects of fermented wheat grain products at each stage of fermentation on anticancer activity, the kochujang prepared with red pepper powder and each of FFWG, SFWG and FiFWG were fermented until reaching pH 5.1. The kochujang adjusted to pH 5.1 by fermentation increased the growth inhibitory effect; however, the kochujang prepared with FiFWG showed the highest effect. Increased fermentation time increased the growth inhibitory effect of kochujang when prepared with FiFWG. These results suggested that the anticancer effect of the kochujang on the gastric cancer cells was affected by the fermentation periods of the wheat grains. The well-fermented end products of the wheat grains seem to be one of the major components that showed anticancer activity of kochujang.