Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 31 Issue 1
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- Pages.196-205
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- 1999
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- 0367-6293(pISSN)
Effect of Different koji and Irradiation on the Quality of Traditional Kochujang
우수 균주접종과 감마선 조사에 따른 전통고추장의 품질 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)
- Published : 1999.02.28
Abstract
Kochujang prepared by liquid and solid koji using isolated bacteria(Sunchang 1 and Park 2) showing excellent enzyme activities were gamma irradiated at
Amylase 및 protease 분비능력이 우수한 균주 순창 1과 박2을 분리하여 액체 혹은 고체 고지로 활성화시켜 고추장을 담근후