시판 Protease를 이용한 고추장의 품질 특성 = Quality Characteristics of Kochujang Prepared with Commercial Protease

국문 초록 (Abstract)

및 결론개량식 고추장의 일종인 효소제 고추장의 제조방법과 품질을 연구하기 위하여, 시판되는 3종의 protease를 발효제로 하여 효소제 고추장을 제조하고 각 제품의 특성에 대해 조사하였다. 고추장간에 pH와 적정 산도는 차이가 없었고, 수분 함량은 숙성 20일에 효소제 고추장(KP-FA, KP-FN, KP-BN)에서 높은 편이었다. 효소제 고추장에서 환원당은 숙성 후반에 감소하는 경향이었고, 아미노질소는 숙성 초반에 메주고추장(KM)보다 높았다. 산성 protease는 고추장(KP-FA)에서 숙성 20일에, 중성 protease는 고추장(KP-FN)과 고추장(KP-BN)의 담금 직후에 활성이 높았다. 20일 동안 숙성된 효소제 고추장은 색상과 질감 및 종합적 기호도 평가에서 높은 점수를 얻었으나, 숙성 기간이 지속되는 경우 매운 맛이 강하게 부각되었다.

다국어 초록 (Multilingual Abstract)

To study the characteristics and processing of Kochujang which is rapidly fermented by commercial enzymes, three kinds of Kochujang(KP-FA, KP-FN, and KP-BN) using commercial proteases and one Kochujang(KM) using Meju were prepared and their qualities investigated. There were only small differences in pH and acidity between each Kochujang. The moisture contents were high tendency in the three kinds of Kochujangs using the commercial proteases at 20 days of fermentation. Reducing sugars had a tendency to decrease during the fermentation in the Kochujangs using the proteases. During the first half of fermentation, the Kochujangs made with proteases showed higher amino nitrogen contents than the Kochujang(KM) made using Meju. Acidic protease activity was high in KP-FA at 20 days of fermentation and neutral protease activity was high in KP-FN and KP-BN at the beginning of fermentation. The Kochujangs made using the proteases, through 20 days of fermentation, obtained high preference in the sensory evaluation for color, texture, and overall acceptability. However, the hot taste was stronger in these Kochujangs during the fermentation.

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