한국식품조리과학회지 (Korean journal of food and cookery science)
- 제14권3호
- /
- Pages.219-224
- /
- 1998
- /
- 2287-1780(pISSN)
- /
- 2287-1772(eISSN)
노화된 떡을 이용한 당화고추장의 제조에 관한 연구
Preparation of Saccharified kochujang with Retrograded Rice Cakes
초록
Kochujang was prepared by using retrograded rice cakes (Song Pyun, Sym rice cake, Ssuk rice cake, Pat rice cake) as a source starch and the physiochemical and sensory characteristics were compared with traditional kochujang during aging for 60 days. Moisture content of all kochujang groups increased slowly but crude fat content decreased according to aging process. Changes of pH values of all kochujang reduced gradually during aging and the pH of saccharified kochujang was lowered than that of traditional one. Total reducing sugar contents in saccharified kochujang reached the maximum value at 50th day, and decreased thereafter. In contrast, the reducing sugar content in traditional kochujang was the highest at 30-day-aging. After 60 days of aging, the total contents of organic acids were 28.57 mg for P