일부 호남지역의 전통 고추장 제조방법조사 및 성분 분석연구 = Survey on Traditional Kochujang-making Method in Chonbuk Region and their Chemical Composition

다국어 초록 (Multilingual Abstract)

A survey for the traditional Kochujang-making as well as consumer response to commercial Kochujang was carred out on 200 housewives living in Kunsan, Iksan, and Kimje area. And also, some physicochemical properties of kochujang samples collected from 72 houses were examined. Kochujang-meju was usually made between September and November (54.0% residents), and soybean (49% of respondents) and glutinous rice (38.5% of respondents) were used as major materials for making then Kochujang was made between December and January, and more than 15% (41.5% of respondents) of Kochujang-meju and 20% (61.0% of respondents) of red pepper were used as major materials. Glutinous rice (87.0% of respondents) was used as a starch source, and malt digested and starch syrup as a sweetner. The 72 Kochujang samples from 3 cities showed 53.1% of moisture content, 23.0mg% of amino type nitrogen. The average pH was 4.7 and the Hunter L, a and b values for appearence color were 4.7, 14.9, 20.4, 8.9, repectively.