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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.10
- 수록면
- 706 - 713 (8page)
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초록· 키워드
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This study was conducted to investigate the chemical characteristics of Gochujang with different amounts of sweet persimmon powder added during fermentation at 20℃ for 90 days, in an effort to improve its taste and organoleptic quality. The moisture content was shown to be inclined to increase in all the treatments throughout the fermentation. There was no significant difference between the paste with sweet persimmon powder and the control. The pH showed a tendency to decrease with increased fermentation time in all the samples during fermentation, keeping a pH range of 4.64-4.67 after 60 days of fermentation. On the contrary, the titratable acidity increased during fermentation, showing a level of 0.147-0.156 mg% in the paste with sweet persimmon powder on the 90th day of fermentation. The sugar content was shown to be 33.67-39.67˚Brix in the early stage of fermentation, revealing a tendency to in crease with an increase in the amount of sweet persimmon powder added. The amino-type nitrogen content was at the 241.27-245.47 mg% level in the early stage of fermentation, and appeared to be significantly high (p<0.05) in the treatments with 3 and 4% sweet persimmon powder added, respectively, after 60 days of fermentation. The content was within the range of 357.47-371.53 mg% on the 90 th day of fermentation in the final stage, showing an increase trend throughout the fermentation. The alcohol content gradually increased with an increase in fermentation time, showing a range of 0.94-0.10% on the 90th day of the final stage of fermentation. Moreover, the content was highest (0.96-0.108%) on the 70th day of fermentation, demonstrating a trend to slightly decline in all the treatments thereafter.
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참고문헌 (30)
참고문헌 신청
1. [학술지(정기간행물)] - Bae TJ / 2001 / Changes of enzyme activities in kochujang added sea tangle powder during fermentation / Korean J Life Sci 11 : 393 ~ 399
2. [학술지(정기간행물)] - Kim MS / 1998 / Fermentation properties of irradiated kochujang / Korean J Food Sci Techno 30 : 934 ~ 940
3. [학술지(정기간행물)] - 김형열 / 2005 / 곡류분말 처리가 고추장의 물성학적 특성에 미치는 영향 / 한국식품저장유통학회지 12 (2) : 151 ~ 155
4. [학술지(정기간행물)] - Suh HJ / 1994 / Purification of ACE inhibitor from soybean paste / Agric Chem Biotechnol 37 : 441 ~ 446
5. [학술지(정기간행물)] - Suh HJ / 1997 / Inhibitory effect of kochujang on angiotensin converting enzyme / Reports of Miwon Res Inc of Korean Food Dietary Culture 23 : 108 ~ 116
2. [학술지(정기간행물)] - Kim MS / 1998 / Fermentation properties of irradiated kochujang / Korean J Food Sci Techno 30 : 934 ~ 940
3. [학술지(정기간행물)] - 김형열 / 2005 / 곡류분말 처리가 고추장의 물성학적 특성에 미치는 영향 / 한국식품저장유통학회지 12 (2) : 151 ~ 155
4. [학술지(정기간행물)] - Suh HJ / 1994 / Purification of ACE inhibitor from soybean paste / Agric Chem Biotechnol 37 : 441 ~ 446
5. [학술지(정기간행물)] - Suh HJ / 1997 / Inhibitory effect of kochujang on angiotensin converting enzyme / Reports of Miwon Res Inc of Korean Food Dietary Culture 23 : 108 ~ 116
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UCI(KEPA) : I410-ECN-0101-2018-059-003064977