In:
Korean Journal of Food Preservation, The Korean Society of Food Preservation, Vol. 27, No. 6 ( 2020-10), p. 694-703
Kurzfassung:
In this study, pigmented rice flour ‘Nuruk’ was prepared using
various fungal strains to improve the quality of Korean traditional ‘Kochujang’, and the quality characteristics during the aging of
‘Kochujang’ made with the ‘Nuruk’ were confirmed. The pH of ‘Nuruk’ was highest using Aspergillus
oryzae pigmented rice flour ‘Nuruk’ (N2) at 5.83, and the highest acidity was Aspergillus niger pigmented rice flour
‘Nuruk’ (N3) at 2.69. The crude ash content was 1.10-1.14% from the ‘Nuruk’ made with pigmented rice flour, which was higher
than the 0.42% from ‘Nuruk’ made with white rice flour. The pH of ‘Kochujang’ decreased gradually from 0 to 90 days as aging
progressed. The titratable acidity was 2.76-3.71%, which increased with increasing aging period. During the aging of ‘Kochujang’, the
water content increased by 2-3%. The reducing sugar content decreased from 0.33 to 3.25% after 60 days of aging and increased to 3.85 to
4.94% at the end of aging. Regarding the color values, the ‘Kochujang’ made with white rice flour ‘Nuruk’
showed higher overall L, a, and b values than the ‘Kochujang’ made with pigmented rice flour ‘Nuruk’. A sensory evaluation of six
kinds of ‘Kochujang’ revealed the ‘Kochujang’ made with N2 ‘Nuruk’ to have the highest preference in all evaluation
items.
Materialart:
Online-Ressource
ISSN:
1738-7248
,
2287-7428
Originaltitel:
곰팡이 균주별 유색미 쌀가루 개량누룩을 첨가한 고추장의 숙성 중 품질 특성
DOI:
10.11002/kjfp.2020.27.6.694
Sprache:
Englisch
Verlag:
The Korean Society of Food Preservation
Publikationsdatum:
2020
Permalink
