Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 10 Issue 3
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- Pages.331-336
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- 1978
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- 0367-6293(pISSN)
Studies on the Change of Composition of Sweet Potato Kochujang During Fermentation
고구마 고추장의 숙성기간중(熟成期間中) 성분변화(成分變化)에 관(關)한 연구(硏究)
- Lee, H.Y. (Food Research Institute, Agriculture & Fishery Development Corporation) ;
- Park, K.H. (Food Research Institute, Agriculture & Fishery Development Corporation) ;
- Min, B.Y. (Food Research Institute, Agriculture & Fishery Development Corporation) ;
- Kim, J.P. (College of Agriculture, Chung Ang University) ;
- Chung, D.H. (College of Agriculture, Chung Ang University)
- 이현유 (농어촌개발공사 식품연구소) ;
- 박광훈 (농어촌개발공사 식품연구소) ;
- 민병용 (농어촌개발공사 식품연구소) ;
- 김준평 (중앙대학교 농과대학) ;
- 정동효 (중앙대학교 농과대학)
- Published : 1978.09.30
Abstract
In an attempt to study the possibility of substituting sweet potato for cereals as raw materials for Kochujang, three kinds of Kochujang were made from barley, sweet potato or 50% barley and 50% sweet potato, The results of component variation during the ripening and the effect of temperature on the aging in the harvesting season of sweet potato were as follows: 1) Kochujang is, usually, manufactured in May, but no difference was observed in aging condition when it was manufactured in September, the season of sweet potato harvest, since the inner temperature of the product was around
주곡(主穀)으로 제조(製造)되고 있는 고추장을 고구마로 대체(代替)할 수 있는가를 보기 위하여 보리쌀 고추장을 대조구로 하고 고구마 고추장과 혼합(混合) 고추장을 만들어 숙성별(熟成別) 성분변화(成分變化) 및 고구마의 수확기(收穫期)인 9월(月)에 담그었을때 품온(品溫)이 숙성(熟成)에 미치는 영향(影響)을 실험(實驗)하고 다음과 같은 결과(結果)를 얻었다. 1. 고추장의 담금은 보통 5월경이나 고구마 수확기(收穫期)인 9월에 담그어도 품온(品溫)은
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