ABSTRACT
Grains in Commercial Kochujang ..................................... 325 14.4.3 Antiobesity Effect of Kochujang ...................................................... 326
14.4.3.1 Antiobesity Effect of Traditional Kochujang and Red Pepper ......................................................................... 327 14.4.3.2 Antiobesity Effect of Traditional and
Commercial Kochujang ..................................................... 327 14.4.3.3 Antiadipogenic Effect of Kochujang in 3T3-L1 Adipocytes ......................................................................... 330 14.4.3.4 Antiadipogenic Mechanisms of Kochujang....................... 330 14.4.3.5 Antiadipogenic Compounds of Kochujang........................ 332
14.4.4 Other Functions of Kochujang ......................................................... 333 14.5 Production, Factory Supply, Exporting and Importing of Kochujang ......... 334
Korea has a long history of eating fermented foods and fermentation skills have been developed for more than 1500 years. Major fermented foods consumed in Korea include kimchi, jeotgal (salted sh and shell sh), vinegar, soy-based products such as doenjang (fermented soybean paste), chungkukjang (quick fermented soybean paste), kanjang (soy sauce), and kochujang (red pepper paste). These foods are prepared through various fermenting methods using a wide spectrum of raw materials.
