Effect of mixing ratio on rheological properties of kochujang

摘要

Physicochemical characteristics, enzyme activity and rheological properties of kochujang samples with various ratios of glutinous rice and meju powder (glutinous rice : meju powder = 1:1, 1:2, 1:3, 2:1, 3:1, w/w) were evaluated at different fermentation times (0-12 weeks). Moisture contents of kochujang increased up to 6-week fermentation. Reducing sugar contents of kochujang decreased with increase in fermentation time above 2 or 4-weeks, while amino nitrogen contents increased. Liquefying amylase,saccharifying amylase, acidic protease, and neutral protease also showed maximum activities at 2 or 4-week fermentation. The magnitudes of consistency index (K) and apparent viscosity (eta_a) of kochujang decreased during fermentation but increased irregularly after 2-week fermentation. The magnitudes of the Casson yield stress decreased irregularly, and the storage (G') and loss moduli (G") increased with increase in fermentation time.