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http://dx.doi.org/10.11002/kjfp.2011.18.6.853

Quality Characteristics of Commercial Rice Soybean Paste  

Kim, Yun-Sung (Department of Agro-food Resources, National Academy of Agricultural Science, RDA)
Kim, Ji-Yeun (Department of Agro-food Resources, National Academy of Agricultural Science, RDA)
Choi, Hye-Sun (Department of Agro-food Resources, National Academy of Agricultural Science, RDA)
Publication Information
Food Science and Preservation / v.18, no.6, 2011 , pp. 853-858 More about this Journal
Abstract
Soybean-based food items have been developed as common fermented side dish sauces in South Korea, Japan, and China. Each of these countries, however, has its own fermentation method, including a microorganism-based fermentation process, the mixing of ingredients, the fermentation process, and the mixing of starch. The purpose of this study was to determine the quality characteristics of the commercial product. Fourteen kinds of rice soybean paste (Korea, 2 Japan, 12) were prepared, and their physiochemical properties (ammonium nitrogen, amino nitrogen, amylase, protease, and reducing-sugar contents) were analyzed. JRD-1 was found to contain the highest amount of amino-type nitrogen (426.45 mg%) while KRD-2 showed 316.10 mg%. For the protease activities, the following results were obtained: JRD-9, 695.10 unit/g JRD-11, 671.45 unit/g and JRD-5, 665.03 unit/g. As for the amylase activities, the results that were obtained were JRD-7, 53.65 unit/g JRD-8, 50.71 unit/g KRD-1, 46.52 unit/g JRD-1, 46.29 unit/g and JRD-11, 33.61 unit/g. This research provided information for the quality characteristics of commercial rice soybean paste.
Keywords
rice soybean paste; physiochemical properties; quality characteristics;
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Times Cited By KSCI : 8  (Citation Analysis)
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