A Study on the Development of Instant Gochujang with Peach

The purpose of this study is to develop instant Gochujang using peach processed products. Peach processed products (peach chung, peach concentrate, peach powder) were made, and instant Gochujang was prepared using them. After that, the quality characteristics of Gochujang were investigated through mechanical and sensory tests. The results for this are as follows. As a result of measuring the moisture content of instant Gochujang, PG2 was the highest and PG4 was the lowest. As a result of measuring the chromaticity, the lightness was the highest in the control group (CON) and the lowest in PC3. There was no significant difference in redness between samples. Yellowness was highest in PG2. The pH was highest in the control group (CON), and lowest in PG1. The viscosity was highest in PG4, and lowest in PG2. The sugar content was the highest in the control group (CON) and the lowest in PG2. There was no significant difference in salinity between samples. As a result of the attribute difference test, PG1, a Gochujang, manufactured using peach chung, red color intensity, glossy, sweet odor, sweet flavor, and softness of Gochujang. As a result of preference evaluation, PG1 manufactured using peach chung was found to be the best in appearance, flavor, taste, after-taste, and overall acceptability.