지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2008.2
- 수록면
- 208 - 211 (4page)
이용수
초록· 키워드
오류제보하기
Previously, it has been reported that Aspergillus oryzae can efficiently degrade unpleasant odor components such as butyric acid and 3-methyl butanoic acid from meju, a major ingredient in both Korean soybean paste (doenjang) and soy sauce. In this study, the optimal manufacturing conditions for the production of superior quality Korean soybean paste and soy sauce were determined. Specifically, A. oryzae AJ 100 was utilized to improve the flavor of these products. Mixtures of Korean soybean paste and A. oryzae AJ 100 culture (2 : 1), and of Korean soy sauce and A. oryzae AJ 100 culture (5 : 1), were incubated for 2 weeks at 30℃, and showed improved flavor. Butyric acid and 3-methyl butanoic acid were clearly degraded under these culture conditions.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
References
참고문헌 (15)
참고문헌 신청
1. [학술지(정기간행물)] - Hye Young Nam / 2005 / The Protective Effects of Isoflavone Extracted from Soybean Paste inFree Radical Initiator Treated Rats / Food Science and Biotechnology 14 (5) : 586 ~ 592
2. [학술지(정기간행물)] - SeungOk Yang / 2006 / Isoflavone Distribution and β-Glucosidase Activity in Cheonggukjang,a Traditional Korean Whole Soybean-Fermented Food / Food Science and Biotechnology 15 (1) : 96 ~ 101
3. [학술지(정기간행물)] - Chan Ho Jang / 2006 / Change of Isoflavone Content during Manufacturing of Cheonggukjang, a Traditional Korean Fermented Soyfood / Food Science and Biotechnology 15 (4) : 643 ~ 646
4. [학술지(정기간행물)] - Tae-Jin Kim / 2007 / Effects of a Soaking-Fermentation-Drying Process on the Isoflavone and γ-Aminobutyric acid Contents of Soybean / Food Science and Biotechnology 16 (1) : 83 ~ 89
5. [학술지(정기간행물)] - Eun-Ju Lee / 2005 / Antimutagenic Effects on Aflatoxin B1 of Soybean Pastes Fermented by Bacillus Strains / Food Science and Biotechnology 14 (6) : 878 ~ 880
2. [학술지(정기간행물)] - SeungOk Yang / 2006 / Isoflavone Distribution and β-Glucosidase Activity in Cheonggukjang,a Traditional Korean Whole Soybean-Fermented Food / Food Science and Biotechnology 15 (1) : 96 ~ 101
3. [학술지(정기간행물)] - Chan Ho Jang / 2006 / Change of Isoflavone Content during Manufacturing of Cheonggukjang, a Traditional Korean Fermented Soyfood / Food Science and Biotechnology 15 (4) : 643 ~ 646
4. [학술지(정기간행물)] - Tae-Jin Kim / 2007 / Effects of a Soaking-Fermentation-Drying Process on the Isoflavone and γ-Aminobutyric acid Contents of Soybean / Food Science and Biotechnology 16 (1) : 83 ~ 89
5. [학술지(정기간행물)] - Eun-Ju Lee / 2005 / Antimutagenic Effects on Aflatoxin B1 of Soybean Pastes Fermented by Bacillus Strains / Food Science and Biotechnology 14 (6) : 878 ~ 880
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Fatty Acid Compositions and Oxidative Stabilities of Soy Sauce and Soybean Paste Depending on Fermentation Time
한국식품영양과학회 학술대회발표집
2011 .10
-
한국(韓國) 재래식(在來式) 간장 및 된장에서 분리(分離)한 세균(細菌)의 특성(特性)
Applied Biological Chemistry
1986 .01
-
Quality Characteristics of Soy Sauce Fermented by Bacillus licheniformis NH20 Isolated from Traditional Meju and Aspergillus oryzae
Food Science and Biotechnology
2004 .10
-
저장(貯藏)간장의 생화학적(生化學的) 연구(硏究)
Applied Biological Chemistry
1968 .01
-
간장, 고추장 및 된장 양념으로 발효한 진공포장 돈육의 저장기간 동안 품질 특성
한국축산학회지
2005 .01
-
Bacillus속과 Aspergillus oryzae로 만든 메주가 개량식 된장의 성분에 미치는 영향
한국식품영양과학회지
1986 .12
-
Changes of Volatile Flavor Compounds in Traditional Soy-Sauce during Fermentation
한국식품영양과학회 학술대회발표집
2012 .10
-
[P3-07] Development and application of soybean paste sauce using natural seasoning
한국식품영양과학회 학술대회발표집
2009 .11
-
장기 숙성된 한식간장의 맛성분 및 관능적 특성
한국식품영양학회지
2019 .01
-
Characteristic Flavor Compounds of Commercial Soybean Paste
Food Science and Biotechnology
2003 .12
-
한국(韓國)간장의 당금중(中)의 화학적(化學的) 변화(變化) 및 당금기간(其間)에 대(對)하여
Applied Biological Chemistry
1965 .01
-
Quality Properties of Beef Jerky Replaced Salt with Soy Sauce, Red Pepper Paste and Soybean Paste during Storage
한국축산식품학회지
2013 .01
-
Chemical Characteristics of Commercial Korean Soy Sauce Produced by Alkali Treatment Following Acidic Hydrolysis
Journal of Food Science and Nutrition
2002 .12
-
Comparative Study on Volatile Flavor Compounds of Traditional Chinese-type Soy Sauces Prepared with Soybean and Defatted Soy Meal
Food Science and Biotechnology
2009 .12
-
Aspergillus oryzae 및 Aspergillus sojae를 이용한 改良메주의 형상에 의한 醬類의 품질비교
한국식품과학회지
1978 .03
-
간장박 가수분해물로부터 풍미소스류 제조를 위한 반응향의 최적화
한국식품영양과학회지
2018 .12
-
Physicochemical and Sensory Properties of Makjang, Soybean Paste Produced without Soy Sauce Extraction, and Antioxidative Activities of Its Water Extract
한국식품영양과학회 학술대회발표집
2013 .11
이 논문의 저자 정보
이 논문과 함께 이용한 논문
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2013-573-001010229