Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 32 Issue 5
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- Pages.1135-1141
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- 2000
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- 0367-6293(pISSN)
Chemical Changes of Meju made with Barly Bran Using Fermentation
보리등겨로 제조한 메주의 발효기간에 따른 각종 성분 변화
- Kwon, O-Jun (Department of Food Science and Technology, Yeungnam University) ;
- Choi, Ung-Kyu (Department of Food Science and Technology, Yeungnam University) ;
- Lee, Eun-Jeong (Department of Food Science and Technology, Yeungnam University) ;
- Cho, Young-Je (Department of Food Engineering, Sangju Natinal University) ;
- Cha, Won-Senp (Department of Food Engineering, Sangju Natinal University) ;
- Son, Dong-Hwa (Department of Food Preparatin, Taegu Polytechnic College) ;
- Chung, Yung-Gun (Department of Food Science and Tecnology, Yeungnam University)
- 권오준 (영남대학교 식품가공학과) ;
- 최웅규 (영남대학교 식품가공학과) ;
- 이은정 (영남대학교 식품가공학과) ;
- 조영제 (상주대학교 식품공학과) ;
- 차원섭 (상주대학교 식품공학과) ;
- 손동화 (대구산업정보대학 조리과) ;
- 정영건 (영남대학교 식품가공학과)
- Published : 2000.10.31
Abstract
For investigation of new utilization as jang-products, Meju was prepared using barely bran. As barley meju was fermented, change of pH was
새로운 장류제품으로서 보리등겨의 이용방안을 모색하기 위하여 메주를 만들어 발효기간에 따른 성분 변화를 검토한 결과, pH의 변화는
Keywords
- barly meju;
- yeast;
- molds;
- bacteria;
- crude ash;
- free sugars;
- volatile organic acid;
- non-volatile organic acid