Nutritional Characteristics of Kochujang Added With Fermented Extracts of Hizikia fusiforme

ABSTRACT - The nutritional properties of the Kochujang were investigated with Fermented Extract of Hizikiafusiforme. No big differences in proximate compositions(moisture, Crude protein, Crude fat, and Crude ash, Carbo-hyrate) were observed between Two kinds of kochujangs tested in this study, general kochujang purchased from amarket(GK), kochujang added with Fermented Extract of Hizikia fusiforme(FGK). However, FGK showed higherlevel of Total free amino acid(15,929.5 ng/mg), amino nitrogen(1715.88 mg%) and mineral contens than GK. theanalysis of volatile compounds using GC/MS revealde than the fermentation dramatically removed off-flavors suchas Acetaldehyde, Silane rimethyl(2-methylphenyl)-, 1H-Indole 2-phenyl-1-(trimethylsilyl) in Fermented Extract ofHizikia fusiforme(FGK).Key words : Hizikia fusiforme extract, Fermentation, Amino acid, off-flavors, Mineral. 서 론 고추장은 간장, 된장과 함께 일상 식생활에서 빼놓을 수없는 우리나라 고유의 전통 발효식품으로 쌀, 보리, 밀가루 등의 전분질과 콩, 고춧가루, 소금 등을 원료로 하여메주나 코오지 등의 발효제로 숙성 시켜 담금 한다