한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제17권6호
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- Pages.442-446
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- 1985
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- 0367-6293(pISSN)
저염산(低鹽酸)으로 저온분해(低溫分解)한 아미노산(酸)간장 제조중(製造中) 질소이용률(窒素利用率), 단백분해율(蛋白分解率) 및 유리당(遊離糖)의 동향(動向)
Changes of Nitrogen Utilization Ratio , Protein Solution Ratio , free Sugars in Defatted Soybeans During the Manufacturing of Amino Acid Soysauce by a Low Hydrochloric Acid, Temperature
- Park, Chang-Hee (Sampyo Foods Co., Ltd. Lab.) ;
- Park, Se-Ho (IL-WHA Co., Ltd. Research Institute) ;
- Lee, Suk-Kun (Dept. of Food Science and Technology, Chungnam National University)
- 발행 : 1985.12.01
초록
저염산(低鹽酸), 저온(低溫)으로 분해(分解)한 아미노산(酸)간장 제조중(製造中) 질소이용률(窒素利用率), 단백분해율(蛋白分解率) 및 유리당(遊離糖)의 동향(動向) 등(等)을 검토(檢討)해 본 결과(結果)는 다음과 같다. 탈지대두(脫脂大豆) 3배량(倍量)의 6%염산(鹽酸)으로
The changes of nitrogen utilization ratio (NUR), Protein solution ratio (PSR) and free sugar contents during the amino acid soysauce manufacturing process by a low hydrochloric acid, temperature were investigated. On hydrolysis by 6%-HCI (3 liquor rate of defatted soybean weight, 3LR) at
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