Characterization Analysis of Functional Gochujang including Grain Syrup with Tomato Puree

• Seo, Min Jeong (Medi-Farm Industrialization Research Center, Dong-A University)
• Kang, Byoung Won (Medi-Farm Industrialization Research Center, Dong-A University)
• Park, Jeong Uck (Medi-Farm Industrialization Research Center, Dong-A University)
• Kim, Min Jeong (Department of Biotechnology, Dong-A University)
• Lee, Hye Hyeon (Department of Biotechnology, Dong-A University)
• Kim, Zae Suk (Agricultural Technology Center of Busan Metropolitan City)
• Yoo, Mi Bok (Agricultural Technology Center of Busan Metropolitan City)
• Kim, Hyun Suk (Agricultural Technology Center of Busan Metropolitan City)
• Kim, Su Mi (Agricultural Technology Center of Busan Metropolitan City)
• Jeong, Yong Kee (Medi-Farm Industrialization Research Center, Dong-A University)

published in 2012. 11. 30

Abstracts

To add functional specialty in a traditional fermentation product, Gochujang, and improve the taste and preference, an optimum fermentation condition of Gochujang supplemented with tomato puree was established in the conditions of GCJ 14, -16, -18, and -20. Varying the salinity concentration and the manufactured fermentation products, Gochujang was analyzed by the chemical nature, change in bacterial characteristics and contents of a functional chemical, lycopene, and sensory taste. As a result, the pH change of Gochujang containing tomato puree with grain syrup was diminished during the fermentation process. Its sugar contents were repeated by the increase and decrease. In addition, the water contents, salinity, and chromaticity of the Gochujang showed no significant change. Regarding the change in bacterial characteristics, total bacterial number and lactic acid bacteria number increased, with the rate of increase depending on the fermentation process. The ratio of lactic acid bacteria number against total bacterial number was confirmed to be significantly high at the conditions of GCJ 18 and -20. No significant change in the contents of lycopene was observed during the fermentation process. Notably, the change in crude proteins, crude fat, crude ash, and carbohydrates in addition to a sensory examination including taste and preference of the manufactured Gochujang suggest that the optimal fermentation product is produced in the condition of GCJ 20. Therefore, functional Gochujang satisfying a modern preference can be produced by using tomato puree with grain syrup.

Keyword

• Gochujang
• puree with grain syrup
• tomato

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Publisher	Korean Society of Life Science
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