한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제30권3호
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- Pages.608-614
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- 1998
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- 0367-6293(pISSN)
한국 재래식 간장의 품질 향상을 위한 메주 제조법 개선
Improvement of Meju Preparation Method for the Production of Korean Traditional kanjang (Soy Sauce)
- 임무혁 (영남대학교 식품가공학과) ;
- 최종동 (영남대학교 식품가공학과) ;
- 정현채 (영남대학교 식품가공학과) ;
- 이선호 (영남대학교 식품가공학과) ;
- 이춘우 (경상북도 환경보건연구원) ;
- 최청 (영남대학교 식품가공학과) ;
- 최광수 (영남대학교 식품가공학과)
- 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)
- 발행 : 1998.06.01
초록
메주 품질이 한국 재래식 간장의 품질에 중요한 역할을 하기 때문에 전통식 메주(통상 가정에서 만드는 방법으로 제조된 메주,
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