한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제26권6호
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- Pages.726-732
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- 1994
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- 0367-6293(pISSN)
동치미액 제조를 위한 발효기간 단축 연구
Reduction of Fermentation Time for Preparation of Dongchimi Juice
- Kim, Dong-Hee (Department of Food and Nutrition, Yuhan Junior College) ;
- Chun, Yun-Kee (Jung Poong Co., LTD.) ;
- Kim, Woo-Jung (Department of Food science and Technology, King Sejong University)
- 발행 : 1994.12.01
초록
동치미액을 속성으로 제조하기 위한 방법을 모색하기 위하여 소금, 항, 당, 효소, 통치미액 첨가가 발효중 동치미액의 pH, 산도에 미치는 영향을 검토하였다. 통치미액은 무분산액에 파, 마늘, 생강을 청가하여
Development of an effective method for the preparation of dongchimi juice was investigated by addition of NaCl, sucrose and hydrolytic enzymes before fermentation and addition of dongchimi juice during fermentation. The Chinese radish was ground and suspended in water (1:1, w/v) with addition of spices of garlic, green onion and ginger followed by fermentation at