Establishment of optimal soybean Koji manufacturing conditions |
Kim, Do-Yoon
(Department of Food Processing and Distribution, College of Life Sciences, Gangnung-Wonju National University)
Park, Geuk-Yeol (Department of Food Processing and Distribution, College of Life Sciences, Gangnung-Wonju National University) Jang, Sang-Won (Department of Food Processing and Distribution, College of Life Sciences, Gangnung-Wonju National University) Hong, Seong-Cheol (Department of Food Processing and Distribution, College of Life Sciences, Gangnung-Wonju National University) Kwon, Dong-Jin (Department of Food Processing and Distribution, College of Life Sciences, Gangnung-Wonju National University) |
1 | Lee KH, Kim ND, Yoo JY (1997) Survey on the manufacturing process of traditional Meju for kangjang (Korean soy sauce) J Korean Soc Food Sci Nutr, 26, 390-396 |
2 | Kim HH, Lee KH, Yook HS, Kim JH, Shin MG, Byun MW (1993) Quality characteristics of gamma irradiated grain shape improved meju. Korean J Food Sci Technol, 32, 640-645 |
3 | Oh HI, Park JM (1997) Changes in quality characteristics of traditional Kochujang prepared with a meju of different fermentation period during aging. Korean J Food Sci Technol, 29, 1166-1174 |
4 | Kim JS, Kim JG, Kim WJ (2004) Changes in isoflavone and oligo-saccharides of soybean during germination. Korean J Food Sci Technol, 36, 294-298 |
5 | Choi KS, Lee HJ, Kwon Dj (2009) Physiochemical and microbiological properties of korean traditional meju. Korean J Food Preserv, 16, 217-222 |
6 | Lee SS (1995) Meju fermentation for raw material of korean traditional soy products. Korean J Mycol, 23, 161-175 |
7 | Lee SS, Yoon YS, Yoo JY (1996) The fungal isolates of Scopulariopsis collected from korean home-made mejus. Korean J Mycol, 24, 329-336 |
8 | Yoo JY, Kim HG, Kim WJ (1998) Physiochemical and microbiological changes of traditional meju during fermentation in Kangweondo area. Korean J Food Sci Technol, 30, 908-915 |
9 | Lee MS (1978) Studies on the enzyme activities of fermented korean native meju. Korean J Home Economy, 16, 33-41 |
10 | Park JM, OH HI (1995) Changes in microflora and enzyme activities of traditional kochujang meju during fermentation. Korean J Food Sci Technol, 27, 56-62 |
11 | Park JM, Lee SS, Oh HI (1995) Changes in chemical characteristics of traditional kochujang meju during fermentation. Korean Food Nutr, 8, 184-191 |
12 | Park, CK, Joo HN, Song HI (1990) Studies on the shelf-life of the brick shape improved meju. Korean J Food Sci Technol, 22, 82-87 |
13 | Yoo JY, Kim HG (1998) Changes in microflora and enzyme activities of traditional meju during fermentation at Sunchang area. J Korean Soc Food Sci Nutr, 27, 448-454 |
14 | Kim HH, Yook HS, Kim KY, Shin MG (2001) Fermentative characteristics of extruded meju by the molding temperature. J Korean Soc Food Sci Nutr, 30, 250-255 |
15 | Yoo JY, Kim HG (1998) Characteristics of traditional nation-wide collection. J Korean Soc Food Sci Nutr, 27, 259-267 |
16 | Ministry for Food, Agriculture, Forestry and Fisheries (2006) Korean traditional food standard, Ministry for Food, Agriculture, Forestry and Fisheries, Gwacheon, Korea, p 16-17 |
17 | Von W (1993) Worthington enzyme mannual. Worthington Biochemical Corp., New Jersey, USA. p 36-44 (amylase), p 349-340 (protease) |
18 | Difco Manual (1984) Difco laboratories. 19th ed, Detroit, Michigan, USA. p 679 (PCA), p 689 (PDA) |