한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제30권1호
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- Pages.54-61
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- 1998
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- 0367-6293(pISSN)
원료된장을 달리하여 제조한 쌈장의 품질특성
Characteristics of Samjangs Prepared with Different Doenjangs As a Main Material
- Kim, Hye-Lim (Department of Food and Microbial Technology, Seoul Women's University) ;
- Lee, Taik-Soo (Department of Food and Microbial Technology, Seoul Women's University) ;
- Noh, Bong-Soo (Department of Food and Microbial Technology, Seoul Women's University) ;
- Park, Jung-Suk (Department of Food and Nutrition, Chosun University)
- 발행 : 1998.02.01
초록
막장, 재래식 된장 및 막장과 재래식의 혼용 된장을 주원료로 제조한 쌈장의 일반 성분, 유리 아미노산, 향기성분 등의 품질을 검토한 결과는 다음과 같다. 쌈장은 수분
Samjangs (Korean-style mixture of soybean paste) were prepared using magjang, traditional doenjang (Korean style soybean paste), and mixture of traditional doenjang and magjang (a kind of Korean style soybean paste) as a main composition. Charateristics including volatile compounds were investigated. Total sugar in samjang by using magjang was higher than that of other treatment while reducing sugar of the mixed treatment was high. Glutamic acid