버섯을 첨가한 전통고추장의 품질특성 = Quality of Traditional Kochujang Supplemented with Mushrooms (Pleurotus ostreatus and Lentinus edodes)

다국어 초록 (Multilingual Abstract)

The traditional kochujang supplemented with mushrooms (Pleurotus ostreatus and Lentinus edodes) was prepared, and changes in quality characteristics during fermentation at ambient temperature were investigated. The moisture content of kochujang increased by addition of mushroom. The titratable acidity of mushroom-added kochujang was gradually increased during fermentation. Ethanol contents of mushroom-added kochujang decreased with the addition of oyster mushroom, but increased with the addition of oak mushroom. The amino-nitrogen contents increased gradually during fermentation, resulting in significantly higher contents of 9% mushroom-added kochujang than others. The a value of kochujang decreased greatly during fermentation, but L, a and b values showed significantly higher than the control. The growth of bacteria in kochujang was delayed by the addition of mushrooms. Bacterial and yeast counts at the end of fermentation were not influenced by the addition of mushrooms. Sensory evaluation test revealed at color and flavour of kochujang were improved by the addition of mushrooms, and higher, score was obtained from the addition of oyster mushroom compared to oak mushroom.