Effect of sword bean chunggukjang addition on quality of kochujang

Journal of the Korean Society of Food Science and Nutrition

Volumn 40, Issue 9, 2011, Pages 1292-1299

  Chang, Moon Ik ^a   Kim, Jae Young ^b   Kim, Seong Jo ^c   Baek, Seung Hwa ^d  

^a Division of Microbiology   (South Korea)

^b National Institute of Food and Drug Safety Evaluation   (South Korea)

^c Wonkwang University   (South Korea)

^d Chungbuk National University   (South Korea)

Author keywords

Chunggukjang; Kochujang; Physicochemical properties; Quality characteristics; Sensory evaluation; Sword bean

Indexed keywords

EID: 84906998037     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2011.40.9.1292     Document Type: Article

References (34)

1. Kim CM, Shin MG, Ahn DG, Lee KS. 1997. Great dictionary of Chinese medicinal plant. Jungdam Press, Seoul, Korea. p 1029-1032.
2. Lee SJ. 1994. Bonchogangmok. Eusungdang Press, Seoul, Korea. p 585.
3. National Rural Living Science Institute. 1996. Food composition table. RDA, Suwon, Korea. p 324.
4. Lee YL, Kim SH, Choung NH, Yim MH. 1992. A study on the production of viscous substance during Chungkookjang fermentation. J Kor Agric Chem Soc 35: 202-209.
5. In JP, Lee SK, Ahn BK, Chung IM, Jang CH. 2002. Flavor improvement of Chungkookjang by addition of yucca (Yucca shidigera) extract. Korean J Food Sci Technol 34: 57-64.
6. Na SE, Seo KS, Choi JH, Song GS, Choi DS. 1997. Preparation of low salt and functional Kochujang containing chitosan. Korean J Food Nutr 10: 193-200.
7. Chung SH, Suh HJ, Choi YM, Noh DO, Bae SH. 1999. Enzyme activities and inhibitory effect on angiotensin converting enzyme of Monascus-Koji for the Kochujang production. Food Sci Biotechnol 8: 179-183.
8. Park KY, Kong KR, Jung KO, Rhee SH. 2001. Inhibitory effects of Kochujang extracts on the tumor formation and lung metastasis in mice. J Food Sci Nutr 6: 187-191.
9. Kim YS, Park YS, Lim MH. 2003. Antimicrobial activity of Prunus mume and Schizandra chinenis H-20 extracts and their effects on quality of functional Kochujang. Korean J Food Sci Technol 35: 893-897.
10. Son BK, Huh YE, Kim JY, Noh GW, Lee SS. 2006. An evaluation of changes in the allergenicity of Kochujang upon preparation using aloe extract. Korean J Nutr 9: 317-322.
11. Koo BS, Seong SH, Kown DY, Sohn HS, Cha YS. 2008. Fermented Kochujang supplement shows anti-obesity effects by controlling lipid metabolism in C57BL/6J mice fed high fat diet. Food Sci Biotechnol 17: 336-342.
12. AOAC. 1995. Official methods of analysis. 16th ed. Association of Official Analytical Chemists, Washington, DC, USA. p 69-74.
13. Miller GL. 1959. Use of dinitrosalicylic acid reagent for determination reducing sugar. Anal Chem 31: 426-428.
14. Ha SD. 1996. Evaluation of dryfilm method for isolation of microorganisms from foods. J Microbiol Biotechn 24: 178-184.
15. KFDA. 2010. Food code. Korea Food and Drug Administration, Cheongwon-gun, Korea. p 10.3.40-41.
16. Lee CH, Chae KS, Lee SK, Park BS. 1982. Quality managements in food industry. Yoorim Munwha Press, Seoul, Korea. p 43.
17. Choi JY, Lee TS, Noh BS. 2000. Quality characteristics of the Kochujang prepared with mixture of Meju and Koji during fermentation. Korean J Food Sci Technol 32: 125-131.
18. Kim DH, Kwon YM. 2001. Effect of storage conditions on the microbiological and physicochemical characteristics of traditional Kochujang. Korean J Food Sci Technol 33: 589-595.
19. Kwon DJ. 2004. Quality improvement of Kochujang using Cordyceps sp. Korean J Food Sci Technol 36: 81-85.
20. Kim YG, Shin DH, Jeong DY. 1999. Studies on the chemical composition and properties of traditional Kochujang at Sunchang region. Bulletin of the Agricultural College, Chonbuk National University 30: 48-59.
21. Kwon YM, Kim DH. 2002. Effects of sea tangle and chitosan on the physicochemical properties of traditional Kochujang. J Korean Soc Food Sci Nutr 31: 977-985.
22. Lee KH, Lee MS, Park SO. 1976. Studies on the microflora and enzymes influencing on Korea native Kochuzang (redpepper soybean paste) aging. J Kor Agric Chem Soc 19: 82-92.
23. Kim DH. 2005. Fermentation characteristics of low salted Kochujang prepared with mixture of sub-materials. Korean J Food Sci Technol 37: 449-455.
24. Kim DH, Choi HJ. 2003. Physicochemical properties of Kochujang prepared by Bacillus sp. Koji. Korean J Food Sci Technol 35: 1174-1181.
25. Bang HY, Park MH, Kim GH. 2004. Quality characteristics of Kochujang prepared with Paecilomyces japonica from silkworm. Korean J Food Sci Technol 36: 44-49.
26. Kyung KH, Park SK, Yoo YJ. 1987. A new evaluation of browning reactions of Korean traditional soy sauce mash during fermentation. Korean J Food Sci Technol 19: 446-450.
27. Park SK, Kyung KH. 1986. Pigment-forming bacteria in the presence of L-tyrosine and their possible role in the browning of fermented soybean products. Korean J Food Sci Technol 18: 367-381.
28. Kim JO, Lee KH. 1994. Effect of temperature on color and color-preference of industry-produced Kochujang during storage. J Korean Soc Food Nutr 23: 641-646.
29. Lee KY, Kim HS, Lee HG, Han O, Chang UJ. 1997. Studies on the prediction of the shelf-life of Kochujang through the physicochemical and sensory analyses during storage. J Korean Soc Food Sci Nutr 26: 588-594.
30. Shin DH, Kim DH, Choi U, Lim DK, Lim MS. 1996. Studies on the physicochemical characteristics of traditional Kochujang. Korean J Food Sci Technol 28: 157-161.
31. Kim DH, Ahn BY, Park BH. 2003. Effect of Lycium chinense fruit on the physicochemical properties of Kochujang. Korean J Food Sci Technol 35: 461-469.
32. Oh HI, Park JM. 1997. Changes in microflora and enzyme activities of traditional Kochujang prepared with a Meju of different fermentation period during aging. Korean J Food Sci Technol 29: 1158-1165.
33. Jung YC, Choi WJ, Oh NS, Han MS. 1996. Distribution and physiological characteristics of yeasts in traditional and commercial Kochujang. Korean J Food Sci Technol 28: 253-259.
34. KFDA. 2010. Food code. Korea Food and Drug Administration, Cheongwon-gun, Korea. p 2.1.8-9.