우리나라 고유의 전통 조미식품인 고추장의 품질개선과 담금 방법을 과학적으로 표준화하기 위하여 전국의 각 가정에서 담은 55점의 전통 고추장을 수집하여 미생물상과 이화학적 특성을 조사하였다. 전통 고추장의 평균 성분조성은 수분 $46.71{pm}5.98%$, 총당 $46.87{pm}8.83%$, 조단백질 $11.77{pm}3.90%$, 식염 $15.01{pm}6.48%$, 환원당 $27.52{pm}7.32%$, 아미노태 질소 $0.26{pm}0.15%$, 에탄올 $2.69{pm}2.35%$이었고, pH는 $4.60{pm}0.23$, 적정산도 $27.26{pm}10.98;ml/10;g$이었다. 전통고추장의 수분활성도는 $0.79{pm}0.04$, 색도는 L값이 $16.03{pm}2.89$, a값이 $20.42{pm}4.37$, b값이 $9.71{pm}1.92$이었다. 고추장 중의 호기성 세균과 혐기성 세균, 효모수는 각각 $1.02{ imes}10^8{pm}1.29{ imes}10^8;CFU/g$과 $2.24{ imes}10^7{pm}3.90{ imes}10^7;CFU/g$, $5.90{ imes}10^5{pm}2.25{ imes}10^6;CFU/g$이었다. 고추장 중에는 상당한 액화 및 당화효소 그리고 단백질 분해효소의 활성이 확인되었다.
Physicochemical and microbial characteristics of traditional kochujang (fermented hot pepper-soybean paste) collected from 55 households at different regions were investigated. The traditional kochujang contained $46.71{pm}5.98%$ moisture, $46.87{pm}8.83%$ total sugar, $11.77{pm}3.90%$ crude protein, $15.01{pm}6.48%$ salt, $27.52{pm}7.32%$ reducing sugar, $0.26{pm}0.15%$ amino nitrogen and $2.69{pm}2.35%$ ethanol. The pH and titrable acidity were $4.60{pm}0.23$ and $27.26{pm}10.98;ml/10;g$, respectively. The average water activity of traditional kochujang were $0.79{pm}0.04$. The Hunter L, a, and b values of kochujang were $16.03{pm}2.89$, $20.42{pm}4.37$, and $9.71{pm}1.92$, respectively. The viable cell counts of aerobic, anaerobic bacteria and yeasts in the traditional kochujang were $1.02{ imes}10^8{pm}1.29{ imes}10^8;CFU/g$, $2.24{ imes}10^7{pm}3.90{ imes}10^7;CFU/g$ and $5.90{ imes}10^5{pm}2.25{ imes}10^6;CFU/g$, respectively. The kochujang collected from various regions showed quite strong liquefying and saccharogenic amylase and protease at different level by samples.
