한국지역사회생활과학회지 (The Korean Journal of Community Living Science)
- 제15권4호
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- Pages.3-10
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- 2004
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- 1229-8565(pISSN)
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- 2287-5190(eISSN)
매실농축액의 첨가가 동치미 발효 숙성에 미치는 영향
Effect of Prunus mume Extract on Dongchimi Fermentation
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Choi Moo Young
(Dept. of Food science and Nutrition, Sangji University) ;
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Oh Hae Sook
(Dept. of Food science and Nutrition, Sangji University) ;
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Park Hee Juhn
(Dept. of Botanical Resources. Sangji University)
- 발행 : 2004.12.01
초록
본 연구에서는 매실농축액을 동치미에 첨가함으로써 동치미의 발효숙성에 미치는 영향을 조사하였다. 매실농축액을 0, 0.05, 0.1, 0.2 및 0.3% 첨가하여 제조한 동치미를
The physicochemical and microbiological studies were conducted to examine the effect of Prunus mume extract on the Dongchimi fermentation. Dongchimi with the addition of various levels (0, 0.05, 01, 0.2 or 0.3%) of Prunus mume extract was fermented at