1. Present Status of Kochujang, a Fermented Hot Pepper Soybean Paste, and its History July 1. 2005 Dong-Hwa Shin, Ph. D. Yong-Suk Kim, Ph. D. 1 Do-Youn Jeong BioFood Research Center Chonbuk National University, Jeonju, Korea 1 Sunchang County

2. Ⅰ. Introduction Ⅱ. History of fermented soy products Ⅲ. Production status of kochujang Ⅳ. Changes in kochujang during fermentation Ⅴ. Physiological activities of kochujang Ⅵ. The future direction and development Contents

3. What is kochujang ? - One of the most popular Korean traditional fermented spicy condiment composed of red pepper, meju ( a kind of koji ), malt digested syrup, salt and other miner ingredients. - It is sticky red paste with hot, sweet, savory, sour and salty taste, and mostly used to prepare many Korean cooks to enhance the taste. I. Introduction

4. - Korean traditional kochujang mostly fermented for 6 - 12 months at ambient temperature by enzymes, such as protease and amylase produced by natural microflora in meju, and microorganisms in it. - The mass production process is quite different with traditional method. - The main differences are as follows. Traditional kochujangFactory kochujang Microflora Carbon source Fermentation period Natural (meju) Aspergillus oryzae (koji) Rice Wheat flour 6 - 12 months 15 - 30 days

7. Position of hot pepper in Korean diet - A representative spice in Korea - Extensively used as spices in recent days (introduced 450 years ago) History of spices in Korea - Garlic was appeared in in Dan-gun mythology (5,000 years ago) - Historically 5 spices in in our diet are important (leek, scallion, garlic, green onion, and ginger) II. History of fermented soy products

8. The place of origin and spread of hot pepper ▶ The place of origin : South America ▶ Spread to European countries by the Spanish and the Portuguese (cultivated in Peru 2,000 years ago) Introduction of hot pepper to Korea ▶ Introduced from the continent (Japanese literature) ▶ Introduced from the southward (Su-Kwang Lee, Ik Lee, Gyu-Gyung Lee) Introduction of hot pepper

9.  1569-1618 : Domungaejak (Her Kyun) : chosi ( 椒豉 )  1643-1715 : Sanlimkyungjae (Hong Man-Sun) : Manchojangbup ( 蠻椒醬法 )  1740 : Sumunsasul (Lee pyo) : Sunchang Kochujang  1766 : Jeungbosanlimkyungjae (Yoo Jung-Lim) : how to make red pepper soybean paste added with dried fish  1815 : Kuyhapchongseo (Bingherkak Lee) : a method to make red pepper soybean paste like in current way History of kochujang

10. 1. Definition Kochujang is a fermented food which boiled rice, hot red pepper powder and salt are mixed with meju made with grains or soybeans, and then fermented and aged. Red pepper powder (over than 6%) and salt may be mixed with the meju and boiled rice before or after the fermentation process. Glutinous rice kochujang, ordinary rice kochujang, and barley kochujang have glutinous rice, ordinary rice, and barley over than 15%, respectively. 2. Quality factors ① Color and taste : the product shall have a red or dark red color derived from red pepper ( Capsicum annuum L. ). ② Crude protein (%) : not less than 4.0% (w/w) ③ Tar colorant : absent ④ Preservative (g/kg) : sorbic acid, potassium sorbate not more than 1.0 (as sorbic acid) Definition and quality factors of kochujang in law III. Production status of kochujang

11. Traditional kochujang : Home scale manufacturing by traditional method Traditional kochujang : Home scale manufacturing by traditional method Factory kochujang : Mass production system with control condition Factory kochujang : Mass production system with control condition

15. Main fermentation steps Waxy riceSteepingGrindingMixing DigestionBoilingCoolingMixing FermentationProduct 1 day 50-60 o C for 1.5 hr Natural condition for 6-12 months Malt extract Red pepper meju salt soy sauce SoybeanSteepingGrinding Mixing Rice Molding 3 hr Processing steps in traditional kochujang production SteepingGrinding Steaming ( 6 ) ( 4 ) 6 hr Donut shape Fermentation 1 month Meju preparation Food Science and Technology

16. Main fermentation steps Koji making Wheat flourBoiling Liquefaction & saccharification Mixing FermentationMixing Red pepper powderRice powder koji salt Enzyme Pasteurization PackingProduct 15 – 30 days Other ingredients Corn syrup Wheat flourSoakingSteamingInoculation Fermentation Koji 35 o C, 40-48 hr A. oryzae Mass processing steps of kochujang in factory

17. Contribute Traditional kochujang Factory kochujang Remark Starch source Waxy rice, over 20% (Domestic only) Wheat flour (Imported one permitted) Traditional kochujang : natural microbe Factory kochujang : starter (pure strain) Red pepper powder Over 20% (Domestic only) Over 6% (Imported one permitted) PreservativeNot permitted Not more than allowed dose Fermentation container Clay pot Tank (Cement or FRP) Traditional kochujang : natural fermentation Factory kochujang : controlled condition Fermentation period At least 6 months Not more than 15 days Heat treatmentNon Pasteurization (Only for yeast) The differences between traditional kochujang and factory kochujang (Shin DH and Jeong DY 2004 )

18. Traditional kochujangFactory kochujang Glutinous rice : about 24% (over 20%) Red pepper powder : about 28% (over 20%) Meju powder : about 8% (natural fermentation) - rice : soybean (6:4) Malt : about 5% Salt : about 10% (summer: about 12%) Water : about 30% Wheat flour : about 17% Red pepper powder : about 10% Koji for kochujang (starter) : defatted soybean 100% Parboiled and polished wheat Starch syrup Waxy rice (waxy-kochujang only) Yeast extract Condiment (MSG etc.) Comparison of ingredients between traditional kochujang and factory kochujang (Shin DH and Jeong DY 2004)

19. ► Lajiojang ( 辣椒醬 ) - Lajiojang was made from red pepper powder. Red pepper is milled after being salted - People usually eat it with noodles, dumplings, and so on ► Specialized tasted lajiojang ( 特味辣醬 ) - Ground red pepper, soybean paste, sugar and refined salt were mixed with water and kept for one week before consumption Similar products of other countries

21. Production of fermented soybean products in Korea Items Year Soy sauce Doenjang (Soybean paste) Kochujang Estimated needs Factory supply Ratio (%) Estimated needs Factory supply Ratio (%) Estimated needs Factory supply Ratio (%) 1980397,540108,76527.4274,37553,99519.7131,31735,75027.2 1985404,602107,89026.7275,63846,27016.8141,72432,54823.0 1990416,700167,04040.1278,45059,30021.3148,60043,89029.5 1995414,300178,81843.2280,20094,44433.7160,10077,05848.1 2000352,400178,23950.9266,300133,47650.1165,700113,97668.8 2001348,500 54.2276,400151,06054.7168,700122,48572.6 2003344.734209.84860.9283.000149.35952.8176.692136.57277.3 (Korea Soy Sauce Industrial Cooperative 2004) (Unit : kL, ton)

22. Export of fermented soybean products in 2004 Items Year Soy sauce Doenjang (soybean paste) ChunjangKochujang Amount (1000KL) ValueAmountValueAmountValueAmountValue 19982,7463,2721,4752,4061683812,7565,199 20003,7594,1091,3652,2391466163,8128,228 20014,3263,9901,7262,5042233594,3057,391 20026,5165,6331,7062,5282573443,7496,196 20035,4005,6302,5424,0713256074,4857,853 20047,1567,0712,8334,3843235665,29110,329 (Unit : ton, 1000$) (Korea Soy Sauce Industrial Cooperative 2004)

23. Country Soy sauce Doenjang (Soybean paste) ChunjangKochujang Total value Amount (1,000 kL) ValueAmountValueAmountValueAmountValue Total7,1567,0712,8334,3843235665,29110,32922,350 U.S.A.1,8902,0481,3231,8532253112,4253,7577,969 Japan846519248281651,8044,2245,029 China5571,1595031,111602022197073,179 Russia1,8681,29543680047861,449 Canada2382871271991016197332834 Others1,7571,76358987223325991,2233,890 Exports of fermented soybean products to foreign countries in 2004 (Unit: ton, 1,000 ＄ ) (Korea Soy Sauce Industrial Cooperative 2005)

24. Items Year Soy sauce Doenjang (soybean paste) ChunjangKochujang Amount (1000KL) ValueAmountValueAmountValueAmountValue 199839989530636600290312 20007661,622825985186405414 20018551,4971,0551,0661753833 20021,3021,8471,3561,17838216952 20031,3842,3552,5531,74618110621693 20041,6512,7172,2381,8741045419979 (Unit : ton, 1,000$) (Korea Soy Sauce Industrial Cooperative 2005) Imports of fermented soybean products in 2004

25. Aerobic and anaerobic bacteria count of some kochujang during fermentation. ­ ＊ ­ ; Control, ­ ■ ­ ; kochujang prepared with grain shape meju containing A. sojae, ­ ◆ ­ ; kochujang prepared with brick shape meju containing A. sojae, ­×­ ; kochujang prepared with grain shape meju containing A. oryzae and B. subtilis, ­ ▲ ­ ; kochujang prepared with brick shape meju containing A. oryzae and B. subtilis. IV. Changes in kochujang during fermentation

26. Yeast and mold count of some kochujang during fermentation. ­ ＊ ­ ; Control, ­ ■ ­ ; kochujang prepared with grain shape meju containing A. sojae, ­ ◆ ­ ; kochujang prepared with brick shape meju containing A. sojae, ­×­ ; kochujang prepared with grain shape meju containing A. oryzae and B. subtilis, ­ ▲ ­ ; kochujang prepared with brick shape meju containing A. oryzae and B. subtilis.

27. α -Amylase and β-amylase activity of some kochujang during fermentation. ­ ＊ ­ ; Control, ­ ■ ­ ; kochujang prepared with grain shape meju containing A. sojae, ­ ◆ ­ ; kochujang prepared with brick shape meju containing A. sojae, ­×­ ; kochujang prepared with grain shape meju containing A. oryzae and B. subtilis, ­ ▲ ­ ; kochujang prepared with brick shape meju containing A. oryzae and B. subtilis.

28. Acidic and neutral protease activity of some kochujang during fermentation. ­ ＊ ­ ; Control, ­ ■ ­ ; kochujang prepared with grain shape meju containing A. sojae, ­ ◆ ­ ; kochujang prepared with brick shape meju containing A. sojae, ­×­ ; kochujang prepared with grain shape meju containing A. oryzae and B. subtilis, ­ ▲ ­ ; kochujang prepared with brick shape meju containing A. oryzae and B. subtilis.

29.  Red pepper ► Primary ingredient in kochujang ► M ajor hot taste component : capsainoid (capsaicin, dihydrocapsaicin, nordihydrocapsaicin) ► Physiological activities · reduction of triglyceride and fat tissue in some test animals · affects the contraction and relaxation of the ventricle muscle · anti-inflammatory, anti-cancer, and anti-oxidative effects · positively affects on immunity actions and tumor suppressions · the possibility of the suppression of fatness and fat accumulation V. Physiological activities of kochujang

30.  Soybean ► Key ingredient in the production of kochujang ► Physiological activities · prevent chronic diseases ; anti-cancer, anti-aging, anti-fatness, constipation releasing substances · Isoflavones : activate estrogen receptors, prevent some cancer

31.  Kochujang ► Combined effect of soybean and red pepper ► By fermentation, new metabolites produced ► Prevent fatness by facilitation of fat metabolism and stimulus of immune functions ► A significant suppression effect of mutations for some specific cancer-causing agents such as 2-aminofluorene and aflatoxin B1 ► The decrease in weight and body fat ► Decrease the systolic blood pressure

32. 1. Keeping quality and standardization - Discoloration and swelling - Preservation methods - Fermentation management (control microbes) 2. Verifying and enlarging the functionality 3. Sanitation processing of kochujang 4. Diversity of the products - Development of fusion foods - Development of products with various qualities 5. Secure optimal raw materials 6. Internationalization by fitting foreign dietary culture VI. The future direction and development

33. Changes in color of kochujang  Keeping quality and standardization

34. DE value of kochujang upon various treatments during fermentation at 25 °C.

35. Control of gas formation in traditional kochujang

36. -×- Control, - ■ - salt 4% + mustard powder 1.2%, - ◆ - salt 4% + horseradish powder 1.2%, - ▲ - salt 6% + mustard powder 1.2%, - ● - salt 6% + horseradish powder 1.2% Total gas volume in kochujang packs with or without horseradish and mustard during fermentation at 25 ℃.

37.  Verifying and enlarging the functionality – Necessary to make a scientific process for the kochujang – Necessary to verify the preservation and safety  Sanitary processing of kochujang – Most important object is the guarantee of food safety – Necessary to secure the safety for raw materials and manufacturing process – Urgently required to manage the sanitation environment

38.  Diversity of the products ► Fusion Food - Combining a foreign sauce with kochujang - Combining cheese with kochujang ► Development of a consumer oriented food - Fitting to consumer taste, foreigner and domestic - Enhancement of functionality - New product design for convenience  Secure raw materials - Development of a product using organic agricultural products - Control contaminants, microbes and chemicals

39.  Internationalization by fitting foreign dietary culture ► Joint venture with a foreign special enterprise ► Strengthening public relations for foreign dining out groups and joint sponsorship for an event ► Active participation for international meetings ► Plan for the connection with a dining out business ► Localization - Development a new product for the natives - Development of a subsidiary or delicacy food for the taste of individuals

40. Proposed Revisions to the PROPOSED DRAFT STANDARD FOR GOCHUJANG (CODEX ) 1. SCOPE This standard applies to the product defined in Section 2 below and offered for direct consumption including for catering purposes or for repacking if required. It does not apply to the product when indicated as being intended for further processing

41. 2. DESCRIPTION 2.1 Product Definition Gochujang is a red or dark red pasty fermented food manufactured through the following process ; (a) Saccharified material is manufactured by saccharifying grain starch with powdered malt, or cultivating Aspergillus sp. in grains. (b) Salt is mixed with the saccharified material obtained in the above (a). Subsequently, the mixture is fermented and aged. (c) Red pepper powder is mixed and others may be mixed with the mixture before or after fermentation process(b) above.

42. 3. FOOD ADDITIVES - 3.1 Preservatives - 3.2 Texturizers - 3.3 Flavor Enhancing Agents 4. HYGIENE 5. LABELING 6. METHODS OF ANALYSIS AND SAMPLING

43. 1. Kochujang, a Korean unique traditional fermented hot sauce, are fermented by natural microflora or pure strains, mostly Aspergillus and Bacillus spp., and enzymes produced in meju or koji. 2. Kochujang has unique taste like as hot, sweet, salty and savory flavors which are quite different from the original ingredients used. Those are come from fermentation and aging process. Conclusion

44. 3. Kochujang presents a significant physiological effect on chronic disease like as specific cancer, control of obesity and body fat. 4. There are strong possibilities to introduce the kochujang to foreign dietary culture by modifying taste and flavors. 5. Need more scientific approaches on physiological effects and modernization of manufacturing process.

45. Thank you