Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 32 Issue 6
- /
- Pages.1350-1357
- /
- 2000
- /
- 0367-6293(pISSN)
Fermentation Characteristics of Kochujang Containing Horseradish or Mustard
양고추냉이와 겨자 분말을 첨가한 고추장의 발효특성
- Shin, Dong-Hwa (Faculty of Biotechnology(Food Science & Technology Major), Chonbuk National University) ;
- Ahn, Eun-Young (Faculty of Biotechnology(Food Science & Technology Major), Chonbuk National University) ;
- Kim, Yong-Suk (Faculty of Biotechnology(Food Science & Technology Major), Chonbuk National University) ;
- Oh, Ji-Young (Faculty of Biotechnology(Food Science & Technology Major), Chonbuk National University)
- 신동화 (전북대학교 응용생물공학부(식품공학, 농업과학기술연구소)) ;
- 안은영 (전북대학교 응용생물공학부(식품공학, 농업과학기술연구소)) ;
- 김용석 (전북대학교 응용생물공학부(식품공학, 농업과학기술연구소)) ;
- 오지영 (전북대학교 응용생물공학부(식품공학, 농업과학기술연구소))
- Published : 2000.12.30
Abstract
Traditional Kochujang was prepared adding horseradish or mustard powder to repress the gas formation which used to cause swelling problem during distribution. The koji for Kochujang was prepared by the strains which had high amylase and protease activities with superior flavor. The gas production from Kochujang during fermentation at
우수균주를 접종한 고추장에 항균성 물질을 함유하고 있는 양고추냉이와 겨자 분말을 첨가하여