한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제30권6호
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- Pages.1327-1332
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- 1998
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- 0367-6293(pISSN)
비지를 이용한 Retort Food의 제조
Production of Retort Food using Soybean Curd Residue
- Chun, Kie-Hwan (Department of Food Science and Technology, Kyung Hee University) ;
- Kim, Byung-Yong (Department of Food Science and Technology, Kyung Hee University) ;
- Hahm, Young-Tae (Department of Biotechnology, Chung Ang University)
- 발행 : 1998.12.01
초록
The optimum thermal condition of retort Biji product was determined by heat penetration curve, aerobic bacteria count and sensory test. Retort Biji showed a simple logarithmic heating curve regardless of solid content. Heating time was a