고추씨와 고추피의 비율(A=0 : 10, B=1 : 9, C=2 : 8, D=4 : 6, E=5 : 5)을 달리하여 담금한 고추장의 성분과 품질은 다음과 같다. 1. 아미노질소, 환원당, ethyl alcohol함량은 B와 A고추장이 높았고 고추씨의 함량이 높은 C, D, E 고추장은 낮았다. 2. 수분. 조단백. 조섬유, 식염은 각 시험구 간에 큰 차이가 없었으나 pH와 조지방은 D와 E고추장이 높았다. 3. 산성 protease와 당화 amylase역가는 B와 A 고추장이 높았다. 4. 3개월 숙성 고추장의 맛, 향, 색은 전반적으로 A와 B의 고추장이 좋았고 D와 E고추장은 나빴다. 특히 D와 E고추장은 색이 불량하였다.
Kochujangs (red pepper pastes) were mashed with the variation of seed content in the red pepper powder, i.e. none (plot A), 10%(B), 20%(C), 40 %(D) and 50%(E), and chemical compositions and qualities of the products were analysed and compared. Contents of amino nitrogen, reducing sugar and ethanol were high in the plot A and B, whereas lower levels were detected in the plot C, D and E. Differences in the contents of moisture, crude protein, crude fiber and sodium chloride were not significant among the plots, however, the plot D and E showed higher crude oil contents and pH as compared with the others. The plot B and A showed higher acidic protease and saccharogenic amylase activity as compared with the others. Taste, flavor and color were evaluated for the products which aged for 3 months, and better results were obtained in the plot A and B than in D and E. Especially the products of D and E were inferior in color.
