Applied Biological Chemistry
- 제43권4호
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- Pages.253-259
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- 2000
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
재래 간장덧의 숙성온도가 간장의 성분 및 식미특성에 미치는 영향
The Effects of Maturing Temperature of Kanjang Mash on the Distributions of Compositions and Sensory Characteristics of Kanjang
- 정현채 (영남대학교 식품가공학과) ;
- 최종동 (영남대학교 식품가공학과) ;
- 권광일 (영남대학교 식품가공학과) ;
- 정민선 (영남대학교 식품가공학과) ;
-
임무혁
(경인지방식품의약품안전청) ;
-
최청
(영남대학교 식품가공학과) ;
- 최광수 (영남대학교 식품가공학과)
- Chung, Hyun-Chae (Department of Food Science & Technology, College of Natural Resources, Yeungnam University) ;
- Choi, Jong-Dong (Department of Food Science & Technology, College of Natural Resources, Yeungnam University) ;
- Kwon, Kwang-Il (Department of Food Science & Technology, College of Natural Resources, Yeungnam University) ;
- Jung, Min-Sun (Department of Food Science & Technology, College of Natural Resources, Yeungnam University) ;
-
Im, Moo-Hyeog
(Kyungin Regional Food & Drug Administration) ;
-
Choi, Cheong
(Department of Food Science & Technology, College of Natural Resources, Yeungnam University) ;
- Choi, Kwang-Soo (Department of Food Science & Technology, College of Natural Resources, Yeungnam University)
- 발행 : 2000.11.30
초록
재래간장 제조시 간장덧의 숙성온도가 간장의 성분 및 식미에 미치는 영향을 조사하기 위하여 메주와 20%의 소금물을 1 : 3의 비율로 혼합하여 만든 각각의 시험 간장덧을 15, 30 및
In order to study the effects of the maturing temperature of kanjang(Korean traditional soy sauce) mash on the distributions of chemical compositions and sensory characteristics of kanjang, test kanjang mash prepared by mixing one part of meju and three parts of 20% salt solutions was matured at 15, 30 and