노화된 전분식품을 이용한 고추장 제조에 관한 연구 = Study on the Preparation of Kochujang with Utilization of Retrogradated Starch food

다국어 초록 (Multilingual Abstract)

This study was compared with conventional kochujang and the preparation of saccharification kochujang with the utilization of waste cooked rice, rice cake, bread. Saccharification kochujang tested to estimated the pH, reducing sugar and changes of organic acid contents, sensory evaluation during the aging at 60 days. Moisture content were increased about 8∼10% and crude fat contents were decreased about 20∼40% during the aging at 60 days. Change of pH value of kochujang reduces gradually from pH 5.0 up to pH 4.7 during the aging. Total reducing sugar contents of saccharification kochujang reached maximum value at 50 days. The products of organic acids of during aging were acetic acid, lactic acid, malic acid, tartaric acid and citric acid of the chief of source. Sensory evaluation conducted by fifteen students as panelists showed that were at 1% level significant difference 7 samples in color, flavour, apperance.