대한영양사협회학술지 (Journal of the Korean Dietetic Association)
- 제6권2호
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- Pages.117-124
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- 2000
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- 1225-9861(pISSN)
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- 2383-966X(eISSN)
재료 구성을 달리하여 제조한 Natto 의 품질특성
Quality Characteristics of Natto Made by Different Ingredients
- O, Seong-Cheon (Food Technical Research Institute, Daewon Science College, KOREA) ;
- Jo, Jeong-Sun (Dept of Food and Nutrition, Myongil University, KOREA) ;
- Nam, Hae-Yeong (Dept of Food and Nutrition, Daewon Science College, KOREA)
- 발행 : 2000.08.01
초록
Natto, Traditional Japanese food fermented by Bacillus Natto, has been well known for a good nutritional food. However it has particular flavor, so most Koreans are not fond of it. That is the reason why, garlic(2%) and ginseng(2%) were added to make Natto, acceptable to Koreans. General soybean Natto(