Proceedings of the Korean Society for Applied Microbiology Conference (한국미생물생명공학회:학술대회논문집)
- 1976.04a
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- Pages.182.3-182
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- 1976
Preparation of Traditional Korea Sauce Using Sandfish
- Myong-No Yi (Fermentation Research Lab., Sam Yang Foods co., Ltd) ;
- Jong-Rak Chung (Dept, of Biological science, Korea Advanced Institute of science)
- Published : 1976.04.01
Abstract
A laboratory study was made for developing an fermentative method of producing conventional Korean soy sauce type of product from sandfish and defatted soy bean Koji of Aspergillus oryzae as raw material and enzme source, respectively. As an attempt to shorten the fermentation period, the admixture, consisting of pre-chopped sandfish slurry and the Koji of Asp. oryzae (100:15, wet fish weight/dry Koji weight) with added water equal to the fish weight (v/w), was first allowed, while being agitated at 450rpm, to undergo digestion for a 5 hour period at
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