Preparation Method of meju by Three Step Fermentation |
Kim, Ig-Jo
(Division of Applied Life Science, Gyeongsang National University)
Lee, Jeong-Ok (Division of Applied Life Science, Gyeongsang National University) Park, Mi-Hwa (Division of Applied Life Science, Gyeongsang National University) Shon, Dong-Hwa (Korea Food Research Institute) Ha, Yeong-Lae (Division of Applied Life Science, Gyeongsang National University) Ryu, Chung-Ho (Division of Applied Life Science, Gyeongsang National University) |
1 | Ji, W.D., Lee, E.J. and Kim, J.K. Volatile flavor compounds of soybean pastes manufactured with traditional meju and improved meju. J. Korean Agric. Chem. Soc. 35: 248-253 (1992) |
2 | Kim, D.H., Lee, K.H., Yook, H.S., Kim, J.H., Shin, M.G. and Byun, M.W. Quality characteristics of gamma irradiated grain shape improved meju. Korean J. Food Sci. Technol. 32: 640-645 (2000) |
3 | Lee, J.O. and Ryu, C.H. Preparation of low salt doenjang using by nisin-prducing lactic acid bacteria. J. Korean Soc. Food Sci. Nur. 31:75-80 (2002) DOI |
4 | Lee. J.M., Kim, Y.S., Hong, Y.M. and Yu, J.H. Studies on the substitution of raw material for soy sauce (III). Korean J. Food Sci. Technol. 4: 182-186 (1972) |
5 | Kim, K.J., Ryu, M.K. and Kim, S.S. chungkook-jang koji fermentation with rice straw. Korean J. Food Sci. Technol. 14: 301-308 (1982) |
6 | Suh, J.S., Lee, S.G. and Ryu, M.K. Effect of Bacillus strains on the chungkook-jang processing (II). Korean J. Food Sci. Technol. 14: 309-314 (1982) |
7 | Park, C.K. and Hwang, I.K. Consumption pattern of korean traditional soy sauce and consumer sensory evaluation. J. Korean Agric. Chem. Soc. 11: 521-526 (1995) |
8 | Yoo, J.Y. and Kim, H.G. Characteristics of traditional meju of nation-wide collection. Korean J. Food Sci. Technol. 23: 259-267 (1998) |
9 | Kim, D.H., Lim, D.W., Bai, S. and Chun, S.B. Fermentation characteristics of whole soybean meju model system inoculated with 4 Bacillus strains. Korean J. Food Sci. Technol. 29: 1006-1015 (1997) |
10 | Lee, C.Y, Korean soy seasonigs and culture. Food Sci. Ind. 22: 3-7 (1989) |
11 | Kim, J.K. and Kim, C.S. The taste components of ordinary korean soy sauce. J. Korean Agric. Chem. Soc. 23: 89-105 (1980) |
12 | Park, K.I. Studies on the N-compounds during chungkook-jang meju fermentation (I). J. Korean Agric. Chem. Soc. 15: 93-109 (1972) |