Effects of the Red Pepper Powders Dried in Hot-Air by Various Processing Methods on Quality of Kochujang during Fermentation |
박소희
(대림대학 호텔외식산업경영과)
구혜진 (경희대학교 식품공학과) 임호수 (연세대학교 생명공학과) 유진현 (경기대학교 외식조리관리학과) 황성연 (한경대학교 식품공학과) 신언환 (울산과학대학 호텔조리과) 박영희 (대림대학 호텔외식산업경영과) 이종호 (대림대학 호텔외식산업경영과) 조재선 (경희대학교 식품공학과) |
1 | Lee GH, Lee MS, Park SO. 1976. Studies on the microflora and enzymes influencing on Korea native Kochujang (red pepper soybean paste) aging. Korean J Agri Chem Biotech 19: 82-92. 과학기술학회마을 |
2 | Lee TS, Park SO, Gung SS. 1984. Free amino acid and free sugar contents of liquid koji Kochujang. Korean J Food Sci Tech 16: 7-11. 과학기술학회마을 |
3 | Shin DH, Kim DH, Choi W, Lim DG, Lim MS. 1996. Quality characteristics of traditional Kochujang. Korean J Food Sci tech 28: 157-162. |
4 | Lee KS, Moon CO, Baek SH, Kim DH. 1986. Effect of garlic on the quality of barley Kochujang brewed with whole red pepper. Korean J Industrial Microbiol 14: 225-232. 과학기술학회마을 |
5 | Lee TS, Park YJ. 1976. Studies on the effects of red pepper powder on the enzyme production and growth of Asp. Oryzae-[Part I]- The effects of concentration of red pepper powder added. Korean J Agri Chem Biotech 19: 227-231. 과학기술학회마을 |
6 | Kim JK, Cha JO, Kim YJ. 1995. SAS application method. 1st ed. Heijiwon, Seoul. p 156-175. |
7 | Lee GS, Kim DH. 1985. Preparation of low salt Kochujang by addition of alcohol. Korean J Food Sci Tech 17: 146-155. |
8 | Shin HH, Lee SR. 1991. Quality attributes of Korean red pepper according to cultivars and growing areas. Korean J Food Sci Tech 23: 296-300. 과학기술학회마을 |
9 | Chung MS, Lee TS, Noh BS. 1995. The changes in organic acids and fatty acids in Kochujang prepared with different mashing methods. Korean J Food Sci Tech 3: 225-232. 과학기술학회마을 |
10 | Lee MH, Son MH. 1982. Studies on physicochemical characteristics of Kochujang with different starch source during fermentation. Collection of Papers, Seoul Woman's University, Korea 11: 331-400. |
11 | Kim KO, Kim SS, Seung NK, Lee YC. 1997. The sensory test and method. 1st ed. Shin Kwang Publishing Company, Seoul. p 124-135. |
12 | Kim MS, Shin DH, Kim IW, Oh JA, 1998. Quality changes of traditional Kochujang prepared with different Meju and red pepper during fermentation. Korean J Food Sci Tech 30: 924-933. 과학기술학회마을 |
13 | Mun TW, Kim ZW. 1988. Some chemical physical characteristics and acceptability Kochujang from various starch sources. Korean J Agri Chem Biotech 31: 387-393. 과학기술학회마을 |
14 | Shin DH, Kim DH, Choi U, Lim MS, An EY. 1997. Effect of red pepper varieties on the physicochemical characteristics of traditional Kochujang during fermentation. Korean J Food Sci Nutr 26: 1044-1049. 과학기술학회마을 |
15 | Cho HO, Kim JG, Lee HJ, Kang JH, Lee TS. 1981. Brewing method and composition of traditional Kochujang (red pepper paste) in Junrabook-do area. Korean J Agri Chem Biotech 24: 21-27. 과학기술학회마을 |
16 | Lee TS. 1979. Studies on the brewing of Kochujang (red pepper paste) by the addition of yeasts. Korean J Agri Chem Biotech 22: 65-90. 과학기술학회마을 |
17 | Park SW, Park YJ. 1979. Studies on quality and component of Kochujang with different materials. ChungNam University Agricultural Technology Research Report 6: 205-215. |
18 | Kwon DJ, Jung JW, Kim JH, Park JH, Yoo JY, Koo YJ, Jang KS. 1996. Food sciences: Studies on establishment of optima aging time of Korean traditional Kochujang. Korean J Agri Chem Biotech 39: 127-133. 과학기술학회마을 |
19 | Lee TS, Lee SK, Kim SS, Yosihda T. 1970. Microbiological studies of red pepper paste fermentation (Part I). The distribution of the yeasts during the red pepper paste fermentation periods. Korean J Microbiol 8: 151-162. 과학기술학회마을 |
20 | Lee SG. 1984. Effect of content of red pepper seed on Kochujang components. Korean J Industr Microbiol 12: 293-303. 과학기술학회마을 |
21 | Shin DH, Kim DH, Choi U, Lim EK, Lim MS. 1996. Studies on the physicochemical characteristics of traditional Kochujang. Korean J Food Sci Tech 23: 157-161. 과학기술학회마을 |
22 | Lee JM, Jang JH, Oh NS, Han MS. 1996. Bacterial distribution of Kochujang. Korean J Food Sci Technol 28: 260-266. 과학기술학회마을 |
23 | An HW. 1997. Studies on analysis of components related to quality of Korean red pepper. MS Thesis. Kyong-Hee University, Korea. |
24 | Jung JH, Cho BH, Lee CY. 1963. Studies on the compositions of hot bean paste. Korean J Agri Chem Biotech 4: 43-46. 과학기술학회마을 |
25 | Shin DH, Kim DH, Choi U, Lim MS, An EY. 1997. Changes in microflora and enzymes activities of traditional Kochujang prepared with various raw materials. Korean J Food Sci Technol 29: 901-906. 과학기술학회마을 |
26 | Cho HO, Park SO, Kim JG. 1981. Effect of traditional and improved Kochujang soybean on improvement of traditional Kochujang. Korean J Food Sci Tech 13: 319-328. 과학기술학회마을 |
27 | Kim YS. 1993. Studies on physicochemical characteristics and aroma component during fermentation of traditional Kochujang. PhD Thesis. Sejong University, Korea. |
28 | Lee HD, Kim MH, Lee CH. 1992. Relationships between the taste components and sensory preference of Korean red peppers. Korean J Food Sci Tech 24: 266-271. 과학기술학회마을 |
29 | Lee GS, Kim DH. 1989. Effect of Bacillus subtilis on quality of Kochujang with low salt. Collection of Papers, Won-Kwang University, Korea 23: 431-500. |
30 | Somogyi M. 1952. Notes on sugar determination. J Biol Chem 195: 19-23. |