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고추장의 맛성분(成分)에 관(關)한 연구(硏究) - (제(第)1보(報)) 전(全)아미노산(酸) 함양(含量)과 질소성분(窒素成分) -
이택수,조한옥,류명기,Lee, Taik-Soo,Cho, Han-Ok,Ryoou, Myung-Ki 한국영양학회 1980 Journal of Nutrition and Health Vol.13 No.1
In order to identify the taste components of Kochuzang (red pepper paste), glutinous rice Kochuzang were prepared with addition of Saccharomyces rouxii and Torulopsis versatilis respectively. The nitrogen compounds were determined during the fermentation period at intervals and the amino acid components of 210 days aged glutinous rice Kochuzang were measured. Results are as follows; 1) The increment of amino-N and soluble-N of Kochuzang were increased remarkably during fermentation period untill 60 day but after that period, the increment was slowly changed. 2) Ammonia-N of Kochuzang was increased slowly during aging period but after that time, the amount was decreased slightly. 3) Amino-N ratio and Nitrogen solubility of 300 days aged Kochuzang were 23.71-25.38% and 54.12-56.19% respectively. 4) 17 Kinds of amino acid were identified at 210 days aged Kochuzang those were Lysine, Histidine, Arginine, Aspartic acid, Threonine, Serine, Glutamic acid, Proline, Glycine, Alanine, Valine, Methionine, Isoleucine, Leucine, Phenylalanine, Tryptophane and Tyrosine. 5) Total amino acids were 3.5-4.1% which consists of Glutamic acid, 0.95-1.05%, Aspartic acid, 0.63-0.65% and Serine, Proline, Alanine, Valine, Leucine were 0.22-0.28% respectively but Methionine, Histidine and Arginine were below 0.1%, and Tyrosine, Tryptophane and Phenylalanine existed in Kochuzang in small quantities.
이택수(Taik-Soo Lee),전명숙(Myoung-Sook Chun),오경환(Kyung-Hwan Oh) 한국식품영양과학회 1984 한국식품영양과학회지 Vol.13 No.3
고추장의 품질향상과 양조법을 개선할 목적으로 Aspergillus oryzae, Aspergillus kawachii, Aspergillus shirousamii의 균주를 사용하여 만든 koji로 각각 고추장을 담금하고 양조과정 중의 성분을 비교하였다. 그 결과는 Aspergillus oryzae구와 Aspergillus kawachii구의 고추장 사이에는 성분이나 품질면에서 큰 차이가 없었으나 Aspergillus shirousamii 12 균주는 Aspergillus oryzae균주에 비하여 고추장의 아미노태질소 함량이 높아 숙성도가 빠르고 고추장의 향기와 색상이 현재 개량식 고추장에 널리 이용하는 Aspergillus oryzae에 비하여 우수하였고, 기타 일반 성분면에서도 손색이 없었다. 다만 pH저하가 심한 것이 결점으로 나타났다. 따라서 Aspergillus shirousamii의 pH저하를 방지하여 고추장 양조에 사용하면 고추장의 품질 향상이 가능하다고 본다. The objective of this experiment was to improve the quality of Kochujang and to shorten the aging time of it by using the Kojis of various Aspergillus strains. During the autumn season Kochujangs were mashed with Koji of Aspergillus oryzae, Aspergillus kawachii and Aspergillus shirousamii. Chemical composition of the Kochujang was determined during the aging period. There was no significant difference in quality and component between the Kochujang made with Aspergillus oryzae cultured Koji and Aspergillus kawachii cultured Koji. But the Kochujang with Aspergillus shirousamii cultured Koji was better in flavor, color and amino nitrogen contents than the Kochujang with Aspergillus oryzae cultured Koji, though two Kochuangs were almost the same in general components. The significant difference between the two tested Kochuangs was observed in pH, and the pH of the Kochujong with Aspergillus shirousamii cultured Koji was extremely low during the aging period. Thus it is presumed that Aspergillus shirousamii Koji can be used for the improvement of quality of Kochujang if a suitable method is applied to prevent pH from lowering.