Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 28 Issue 1
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- Pages.152-156
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- 1996
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- 0367-6293(pISSN)
Studies on Taste Components of Traditional Kochujang
전통 고추장의 맛성분
- Shin, Dong-Hwa (Department of Food Science and Technology, Chonbuk National University) ;
- Kim, Dong-Han (Department of Food and Nutrition, Mokpo National University) ;
- Choi, Ung (Department of Food Science and Technology, Chonbuk National University) ;
- Lim, Dae-Kwan (Department of Food Science and Technology, Chonbuk National University) ;
- Lim, Mi-Sun (Department of Food and Nutrition, Mokpo National University)
- Published : 1996.02.28
Abstract
Taste components of traditional kochujang from 55 households were investigated. The major free sugars in traditional kochujang (fermented hot pepper-soybean paste) were glucose
우리나라 고유의 전통 조미식품인 고추장의 품질개선과 담금 방법을 과학적으로 표준화하기 위하여 전국의 각 가정에서 담은 55점의 전통 고추장을 수집하여 맛성분 특성을 조사하였다. 고추장의 유리당은 glucose
Keywords
- kochujang;
- free sugar;
- organic acid;
- free amino acid;
- nucleotides;
- fermented hot pepper-soybean paste