Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 32 Issue 1
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- Pages.125-131
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- 2000
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- 0367-6293(pISSN)
Quality Characteristics of the Kochujang Prepared with Mixture of Meju and Koji during Fermentation
메주와 고오지를 혼용하여 담금한 고추장 숙성중의 품질특성
- Choi, Jin-Young (Natural Science Institute, Seoul Women's University) ;
- Lee, Taik-Soo (Department of Food and Microbial Technology, Seoul Women's University) ;
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Noh, Bong-Soo
(Department of Food and Microbial Technology, Seoul Women's University)
- Published : 2000.02.28
Abstract
Quality characteristics of kochujang prepared with meju, koji and mixture of the two(meju+koji) were investigated during fermentation to improve quality of kochujang. During fermentation of kochujang, moisture content was in the range of
고추장의 품질 향상 및 제품 다양화를 목적으로 메주, 고오지 및 메주와 고오지의 혼용으로 담금한 고추장의 숙성과정 중 품질은 아래와 같다. 고추장 숙성과정 중 수분은