15F-24 |
Preparation of Korean traditional Kochujang fortified with Rubus coreanum |
Y. S. KIM, Food Science and Technology, Chonbuk National University, Chonju, 561-756, South Korea, G. S. Song, Food Engineering, Iksan National College, Iksan, 570-752, South Korea, M. K. Kim, Department of Food Resources and Environment, Iksan National College, Iksan, 570-752, South Korea, and D. Y. Jeong, Research Center, Office of Sunchang County, Sunchang, 595-804, South Korea. Kochujang, which is a popular traditional fermented sauce in Korea, is prepared with various raw materiala such as malt digested rice syrup, red pepper, kochjang meju, and salt. Nowadays, consumers want to eat Kochujang fortified with health related materials. Rubus coreanum could be one of the natural additives because it has been used as an oriental traditional tonic medicine. However, the quality of Kochujang might be altered by addition of Rubus coreanum because it's unique taste, color, and flavor are produced by action of various bacteria, molds, and yeasts during fermentation. We investigated quality and sonsory properties of Kochujang during fermentation to obtain the optimum condition for the addition of Rubus coreanum. The proximate composition was analysed using AOAC method. Alcohol content was conducted using oxidation-reduction method. Amino-type nitrogen content was conducted using Formol titration method. The total viable microbial cell was measured using 3M petrifilm plate. Sensory evaluation was conducted using 9 point hedonic scale test. The general linear model procedure of statistical analysis program was used, and each sensory characteristics were tested for significance using analysis of variance technique. The pH decreased with increasing in addition of Rubus coreanum, while acidity did not change. The amino-type nitrogen content at 10% addition differed significantly lower than control. Alcohol content increased significantly with increasing in addition of Rubus coreanum. L, a and b values decreased slightly with increasing in addition. Yeast count at 10% addition was a similar level (2.34x105 CFU/g kochujang) with control, while aerobic cell was a lower level (8.27x106 CFU/g kochujang) than control (9.07x106 CFU/g kochujang). Sensory panelists scored 10% addition the highest in overall acceptability. With respect to sensory evaluation and quality factors of Kochujang, 10% addition of Rubus coreanum was more suitable than the others. Therefore, Rubus coreanum could be used as health related materials in manufacturing Kochujang.
Session 15F, Product Development
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