Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 14 Issue 4
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- Pages.309-314
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- 1982
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- 0367-6293(pISSN)
Effect of Bacillus Strains on the Chungkook-jang Processing - II. Changes of the Components and Enzyme Activities During the Storage of Chungkook-jang -
균주(菌株)를 달리한 청국장 제조(製造)에 관한 연구(硏究) - 제 2 보 : 청국장의 저장중(貯藏中)의 성분(成分) 및 효소력(酵素力)의 변화(變化) -
- Suh, Jeong-Sook (Seoul Health Junior College) ;
- Lee, Sang-Gun (Seoul Health Junior College) ;
- Ryu, Myung-Ki (Lab. of Sampyo Food Ind. Co., Ltd.)
- Published : 1982.12.30
Abstract
The growth process of the Chungkook-jang that occured by utilizing such traditional methods as Bacillus natto and Bacillus subtilis method has been examined. The results of the experiment in which the changing process of elements during the storage period had been measured are as follows: 1. During the growth period, concerning any change in pH, the storage period had been declined and after 18 days pH rose above 7.0. Salt content was between
Bacillus natto 및 Bacillus subtilis 균(菌)을 이용한 방법 및 볏짚을 이용한 재래식 방법에 따라 제조한 청국장의 저장(貯藏)과정 중 성분변화를 측정한 결과는 다음과 같다. 1. 저장(貯藏) 중 pH는 대체로 저하(低下)하는 경향을 보여 저장(貯藏) 18일 후에는 7.0 이상으로 나타났고 식염(食鹽)은
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