Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 30 Issue 4
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- Pages.924-933
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- 1998
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- 0367-6293(pISSN)
Quality Changes of Traditional Kochujang Prepared with Different Meju and Red Pepper during Fermentation
고추장 메주와 고추 품종별 고추장의 발효특성 비교
- Kim, Moon-Sook (Department of Food Science and Technology, Chonbuk National University) ;
- Kim, In-Won (Department of Food Science and Technology, Chonbuk National University) ;
- Oh, Jin-A (Department of Food Science and Technology, Chonbuk National University) ;
- Shin, Dong-Hwa (Department of Food Science and Technology, Chonbuk National University)
- 김문숙 (전북대학교 식품공학과(농업과학 기술연구소)) ;
- 김인원 (전북대학교 식품공학과(농업과학 기술연구소)) ;
- 오진아 (전북대학교 식품공학과(농업과학 기술연구소)) ;
- 신동화 (전북대학교 식품공학과(농업과학 기술연구소))
- Published : 1998.08.01
Abstract
Kochujang, fermented hot pepper-soybean paste, was prepared by two common varieties of red pepper and natural fermented (NF) or pure cultured (PC) meju (soybean mass that is soaked, steamed, mashed and fermented by natural microflora or pure strain) and monitored their taste related component, enzyme activity and microflora during fermentation at