Analysis of browning factors during fermentation of kochujang

摘要

To confirm the factors concerning color changes of traditional kochujang, heating, U.V. and N_2 gas substitution treatment were conducted on duk(rice cake) kochujang and shikhae(malt digested syrup) kochujang. The value of L, a and b value by Hunter of each kochujang were gradually decreased during fermentation and #DELTA#E increased. The #DELTA#E value of duk kochujang treated by U.V. was higher than those of the other treatments and non heated shikhae kochujang showed higher #DELTA#E value. The main cause of color change by factor analysis on various factors of duk kochujang and shikhae kochujang were light, and light and heat respectively. The acetone and water extracted pigments had maximum absorbance at 450-470 nm and 200-205 nm respectively.