Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 30 Issue 3
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- Pages.608-614
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- 1998
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- 0367-6293(pISSN)
Improvement of Meju Preparation Method for the Production of Korean Traditional kanjang (Soy Sauce)
한국 재래식 간장의 품질 향상을 위한 메주 제조법 개선
- Im, Moo-Hyeog (Department of Food Science & Technology, Yeungnam University) ;
- Choi, Jong-Dong (Department of Food Science & Technology, Yeungnam University) ;
- Chung, Hyun-Chae (Department of Food Science & Technology, Yeungnam University) ;
- Lee, Seon-Ho (Department of Food Science & Technology, Yeungnam University) ;
- Lee, Coon-Woo (Kyungsangbukdo Health and Environment Research Institute) ;
- Choi, Cheong (Department of Food Science & Technology, Yeungnam University) ;
- Choi, Kwang-Soo (Department of Food Science & Technology, Yeungnam University)
- 임무혁 (영남대학교 식품가공학과) ;
- 최종동 (영남대학교 식품가공학과) ;
- 정현채 (영남대학교 식품가공학과) ;
- 이선호 (영남대학교 식품가공학과) ;
- 이춘우 (경상북도 환경보건연구원) ;
- 최청 (영남대학교 식품가공학과) ;
- 최광수 (영남대학교 식품가공학과)
- Published : 1998.06.01
Abstract
In order to establish the scientific foundations for the production of Korean traditional kanjang (soy sauce) in a semi-pilot scale, meju preparation and kanjang mashing methods were investigated. Two types of meju, one that was prepared by conventional method (CM-meju) and the other that prepared by modified conventional method (MCM-meju), were made and compared their characteristics. The former made of cooked and crushed soybean with a brick shape was fermented at
메주 품질이 한국 재래식 간장의 품질에 중요한 역할을 하기 때문에 전통식 메주(통상 가정에서 만드는 방법으로 제조된 메주,