고추장의 原料配合比率에 따른 醱酵特性 및 菌叢變化

다국어 초록 (Multilingual Abstract)

For the improvement of self-life and preventation of gas-producing in Kochujang, studies were carried out to investigate the effect of the water(40-60%) and sodium chloride(3-18%) content, and the additional amount of Meju(5-20%), red pepper(5-25%), malt(0-6%) and glutinous rice(10-30%) on the changes of physicochemical properties and microbial flora during the fermentation.
The results were as follows;
1. Water content
The growth of microbes and gas-producing were restricted and aging was delayed below 50% water level. As a water content increased uper 50%, the aging was more fast, but gas-producing, film formation on the surface and spoilage was severly accelerated,
2. Sodium chloride content
The spoilage was induced at 3-6%, and the aging was delayed up 15% level. The gas-producing could not be suppressed at the high concentration of salt(up to 18%).
3. Meju and red pepper
The flavor of Kochujang and gas-producing was improved at highly mixing ratio, but storage stability was decreased.
The density of aerobic bacteria was increased under the condition of highly additional amount of Meju and red pepper at early stage of aging, but red pepper did not affect on the fermentation pattern and gas-producing.
4. Malt and glutinous rice
The addition of malt was accerlated to aging, growth of microbes (especially yeasts), and gas-forming, but additional amount was not affect on the aging.
The mixing ratio of glutinous rice did not affected on the aging, microbial growth, and gas-producing in Kochujang.
The conclusion obtained from statistical analysis of above datas was as follows;
1. Correlation between pH with acidity or total consumpting amount of reducing sugars(TRS).
PH with titratable acidity, as aging index in Kochujang, was linerly correlation(|r|=0.8417), but pH with the concentration of lactic acid(|r|=0.6370 were lower correlation coefficient This means that lactic and acetic acid was not main species of acid in Kochujang. PH with TRS was the lowest correlation coefficient.
2. Correlation between TRS with the concentration ethanol or glycerol.
The correlation coefficients between TRS with ethanol and glycerol, as a index of yeast floral vitality, were relatively lower with glycerol content(|r|=0.5847) and ethanol(|r|=0.5932). The ethanol with glycerol was higher correlation (|r|=0.7679).
3. Correlation between the yeast flora with physicochemical properties.
The density of yeasts was 1.0E3CFU/g at the time of preparation, increased to 5.2E8CFU/g after 6-8 weeks, then decreased to equalization. The yeast growth was restricted at pH4.49(|r|=0.7023), titratable acidity 22.3mL as 0.1N-NaOH solution(}r}=0.7304), lactic acid 1.18g% (|r|=0.8283), acetic acid 0.37g%(|r|=0.8475), and ethanol 3.0g% (|r|=0.7367). Acetic acid and ethanol could be useful preservatives for Kochujang.
4. Correlation between the lactic acid bacterial density(LAB) with physicochemical properties.
The cell number of LAB slightly increased to 1.2E6-6.4E7CFU/g levels after 4-6 weeks, then decreased using. The growth of LAB was inhibited at pH 4.45(|r|=0.4807), titratable acidity 20.5mL(|r|=0.5955), lactic acid 1.36%(|r|=0.4809). These results were suggested that the growth of LAB was poor during the fermentation of Kochujang.
5. Correlation between aerobic bacterial flora with physicochemical properties.
pH4.53 (|r|=0.3932), titratable acidity 18.42mL(|r|=0.6474), and ethanol 6.67g%(|r|=0.7920). The all values of correlation coefficient concerned with the aerobic bacteria were lower than yeast and LAB. These results were suggested that the growth of aerobic bacteria was severly restricted in Korchujang.

목차 (Table of Contents)

• 목차
• 표목차
• 그림목차
• Abstract = i
• I. 서론 = 1
• II. 재료 및 방법 = 5
• 가. 고추장 담금 및 숙성 방법 = 5
• 1. 원료의 배합 = 5
• 2. 담금 및 숙성방법 = 5
• 나. 균총조사 = 6
• 다. 이화학적 분석 = 7
• 1. pH 및 적정산도 = 7
• 2. 수분함량 = 7
• 3. 유리당의 분석 = 7
• 4. 알콜의 분석 = 8
• 5. 유기산의 분석 = 8
• III. 결과 및 고찰 = 9
• 가. 숙성 중 이화학적 성상의 변화 = 9
• 1. pH의 변화 = 9
• 2. 적정산도의 변화 = 17
• 3. 젖산량의 변화 = 23
• 4. 식초산량의 변화 = 30
• 5. 환원당의 소비량 = 37
• 6. Ethanol의 생성량 = 51
• 7. Glycerol의 생성량 = 59
• 8. 이화학적 특성간의 상관관계 = 67
• 가) pH와 이화학적 특정간의 상관관계 = 67
• 나) 총환원당의 소비량과 이화학적 성상간의 상관관계 = 17
• 다) Ethanol과 glycerol의 상관관계= 73
• 나. 균총의 변화 = 74
• 1. 효모 = 74
• 가) 원료의 배합비율에 따른 균총변화 = 74
• 나) 생육도와 이화학적 성상간의 상관관계 = 84
• 2. 젖산균 = 101
• 가) 원료의 배합비율에 따른 균총의 변화 = 101
• 나) 젖산균의 생육도와 이화학적 성상간의 상관관계 = 106
• 3. 일반세균 = 113
• 가) 원료의 배합비율에 따른 균총변화 = 113
• 나) 균체수와 이화학적 특성간의 상관관계 = 119
• IV. 요약 = 126
• 참고문헌 = 129