Abstract
The purpose of this study was to investigate alcohol content of commercial Korean fermented sources and to analyze the quality parameters such as titratable acidity, pH, salinity, reducing sugar, alcohol and yeast cell count. Eighty-seven samples of Doenjang, 68 samples of Kanjang and 57 samples of Kochujang were collected and divided into conventional and improved products depending on manufacturing method. As a result, the titratable acidities of conventional Doenjang, Kanjang and Kochujang were 1.72, 1.23 and 1.25%, and those of the improved products were 1.87, 1.80, and 1.00%, respectively. The pH values of conventional Doenjang and Kochujang were lower than those of the corresponding improved products and the pH of conventional Kanjang was higher than improved products. The salinities of the conventional products were higher than the improved products, and an the reducing sugar and alcohol content of the conventional products were lower than the improved products. The detection rate of alcohol (above 1%) in conventional Doenjang, Kanjang, and Kochujang were 6, 10 and 39%, respectively while the corresponding improved products showed much higher rates of 100, 76 and 100%, respectively. There was no significant difference in the yeast cell count between the alcohol-containing products and the alcohol-free products. Accordingly, further study is necessary to develop a manufacturing method using non-degradable sugar and salt control to reduce the production of alcohol in Korean source.
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