Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 32 Issue 4
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- Pages.867-874
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- 2000
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- 0367-6293(pISSN)
Characteristic Changes of Kochujang by Heat Treatment
가열 처리에 의한 고추장의 특성 변화
- Kim, Moon-Sook (Division of Biotechnology, Chonbuk National University) ;
- Ahn, Eun-Young (Division of Biotechnology, Chonbuk National University) ;
- Ahn, Eun-Sook (Department of Food and Nutrition, Sohea College) ;
- Shin, Dong-Hwa (Division of Biotechnology, Chonbuk National University)
- 김문숙 (전북대학교 응용생물공학부(식품공학)) ;
- 안은영 (전북대학교 응용생물공학부(식품공학)) ;
- 안은숙 (서해대학 식품영양학과) ;
- 신동화 (전북대학교 응용생물공학부(식품공학))
- Published : 2000.08.30
Abstract
Kochujang, which is one of most favorable fermented hot seasonings in Korea, has swelling problem and color changes during distribution. To stop the gas formation, heat treatments were conducted at
고추장 제품의 유통시 문제가 되는 가스 발생을 억제하고자 주요 미생물은 존재하면서 효모를 사멸시킬 수 있는 방법으로