Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 17 Issue 3
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- Pages.146-154
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- 1985
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- 0367-6293(pISSN)
Trial Manufacture of Low-Salted Kochuzang(Red Pepper Soybean Paste) by the Addition of Alcohol
알코올 첨가에 의한 저식염 고추장의 양조
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Lee, Kap-Sang
(Department of Agricultural Chemistry, Won Kwang University) ;
- Kim, Dong-Han (Department Food Science and Technology, Chunbug National University)
- Published : 1985.06.01
Abstract
Low-salted Kochuzang was made by the replacement of a part of NaCl with 4% ethanol as the preservative. Comparative analysis were performed for general components in 7 kinds of low-salted Kochuzang. The activities of
사입시에 고추장 중량에 대해 4%(V/W)의 알코올을 첨가하여 무염 및 저식염의 고추장을 만들고, 그의 품질적 특징을 해석했다. 효소(
Keywords