Applied Biological Chemistry
- Volume 41 Issue 7
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- Pages.510-515
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- 1998
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
Effect of mugwort extract on the quality and the changes of chemical compositions of the Chung-kookjang prepared with frozen soybean
청국장제조시 대두원료의 동결과 쑥추출물의 첨가가 품질 및 이화학적 성분변화에 미치는 영향
- Choi, Byoung-Dal (Department of Agriculture Chemistry, Kon-Kuk University) ;
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Lee, Si-Kyung
(Department of Agriculture Chemistry, Kon-Kuk University) ;
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Yun, Sei-Eok
(Department of Food Science and Technology, Chonbuk National University) ;
- Joo, Hyun-Kyu (Division of Food Resources, Sun-Moon University)
- Published : 1998.12.31
Abstract
Effect of freezing of soybean and addition of mugwort on the flavor development and the changes of chemical compositions in Chungkookjang was investigated. The changes in the amount of amino-type N, the activities of
청국장제조시 대두원료의 동결과 쑥추출물의 첨가가 청국장의 숙성에 미치는 영향을 검토하고자 청국장 숙성과정중의 아미노태 질소,
Keywords