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http://dx.doi.org/10.5762/KAIS.2021.22.4.49

Comparison of the quality Characteristics of Brown rice Glutinous rice Gochujang with different Enzymes  

Jo, Ha-Yeong (Department of Pharmaceutics&Bio technology, Konyang University)
Hong, Jae-Hoon (Department of Pharmaceutics&Bio technology, Konyang University)
Publication Information
Journal of the Korea Academia-Industrial cooperation Society / v.22, no.4, 2021 , pp. 49-55 More about this Journal
Abstract
The purpose of this study was to compare the quality characteristics of each brown rice glutinous rice red pepper paste prepared. In this study, brown rice, glutinous rice, and red pepper paste were prepared with various enzyme preparations. A 20-day study of the physicochemical and microbiological properties of each enzyme through the results process showed significant differences. In particular, brown rice red pepper paste manufactured using cozies purchased from Sunchang was functionally superior to rice cozies and bean cozies, with probiotics of 7.1-7.5×107 CFU/mL, lactobacillus of 1.9-2.2×103 CFU/mL, 48.67-52.30%, and 58.57-63.90%. When the results were combined, the composition of microorganisms and enzymes of fermented soybean paste purchased from Sunchang was not confirmed, but brown rice chili paste with nutritional and functional properties could be prepared compared to A.oryzae and A. kawachii.
Keywords
Gochujang; Lactobacillus; Viable cell count; Rice koji; Bean koji; Sunchang meju koji;
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Times Cited By KSCI : 3  (Citation Analysis)
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