KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY (한국포장학회지)
- Volume 13 Issue 2
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- Pages.51-58
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- 2007
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- 1226-0207(pISSN)
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- 3058-2024(eISSN)
Compositional Changes of Kochujang During Fermentation in Onggis with Different Physical Properties
물리적 특성이 다른 옹기에서의 고추장 발효 중 성분 변화
- Chung, Sun-Kyung (Department of Hotel Confectionery and Baking, Changwon College) ;
- Lee, Kwang-Soo (Busan Regional Food and Drug Administration) ;
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Lee, Dong-Sun
(Department of Food Science and Biotechnology, Kyungnam University) ;
- Lee, Se-Hoon (Department of Art and Welfare Nursing For Children, Yangsan College)
- Published : 2007.06.01
Abstract
This research investigated the effect of different onggi containers (Korean earthenware) on the ripening of kochujang (Korean hot pepper paste). The physical characteristics of 'onggi', were evaluated as function of manufacturing variables such as raw material soils (onggi-specific soil, red brown soil, and fine powdered soil) and galzing treatments. The physical properties were then related to the compositional quality changes of the kochujang fermented at
본 연구에서는 옹기의 특성에 대한 과학적인 규명을 위해 흙의 종류와 유약의 도포 정도를 달리하여 옹기를 제작, 그 특성을 과학적으로 규명하고자 하였으며, 고추장을 발효시키는 과정에서 성분 변화에 미치는 영향을 알아보고자 하였다. 흙의 성분 중 소성시 융제로 작용하는 CaO, MgO,