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
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.30 No.5(Wn.166)
- 발행연도
- 2024.5
- 수록면
- 34 - 42 (9page)
- DOI
- 10.20878/cshr.2024.30.5.004
이용수
초록· 키워드
오류제보하기
This study examined the quality characteristics and consumer acceptance of Gochujang made with various additions of rice Nuruk (A. orzyae) powder. Gochujang samples were prepared with varying amounts of Nuruk powder added to Gochujang ranging from CON2 (0%), NG1 (25%), NG2 (50%), NG3 (75%), and NG4 (100%). The study found that as the percentage of Nuruk powder in Gochujang increased, the moisture content and salinity of Gochujang decreased, while the sugar content and viscosity of increased. Also, as Nuruk powder was added, L-value, a-value, and b-value increased compared to Gochujang with Meju powder (CON2). Attribute differences for Gochujang test scores for savory odor, sweetness and roughness increased, while the degree of glossy, degree of watery, fermented odor, fermented flavor, saltiness, and bitterness decreased with the addition of rice Nuruk powder. The acceptance test showed that it was preferred by NG3 (75%), NG4 (100%) above. Based on the findings above, this study could serve as fundamental data for the production of Gochujang using Nuruk powder.
목차
ABSTRACT
1. 서론
2. 재료 및 방법
3. 결과 및 고찰
4. 요약 및 결론
REFERENCES
참고문헌 (45)
참고문헌 신청
Chae, H. J,, In, M., & Kim, M. H. (1997). Production and characteristics of enzymatically hydrolyzed soy sauce by the treatment using proteases. Journal of the Korean Society of Food Science and Nutrition. 26(5), 784-787.
Chae, I. S., Kim, H. S., Ko, Y. S., Kang, M. H., Hong, S. P., & Shin, D. B. (2008). Effect of citrus concentrate on the physicochemical properties of kochujang. Korean Journal of Food Science and Technology, 40(6), 626-632.
Chang, K. H., Kim, S. M., & Kim, Y. D. (2014). Comparison for enzymic activity of Nuruk and quality properties of Yakju by different fungi. Korea Science Food Preservation, 21(4), 573-580.
Chang, M., Kim, I. C., & Chang, H. C. (2010). Effect of solar salt on the quality characteristics of Doenjang. Journal of the Korean Society of Food Science and Nutrition, 39(1), 116-124.
Cho, E. Y., & Yoon, H. H. (2023). Quality characteristics of rice beverage saccharified by dry Nuruk (Aspergillus oryzae). Culinary Science & Hospitality Research, 29(12), 70-80.
Chae, I. S., Kim, H. S., Ko, Y. S., Kang, M. H., Hong, S. P., & Shin, D. B. (2008). Effect of citrus concentrate on the physicochemical properties of kochujang. Korean Journal of Food Science and Technology, 40(6), 626-632.
Chang, K. H., Kim, S. M., & Kim, Y. D. (2014). Comparison for enzymic activity of Nuruk and quality properties of Yakju by different fungi. Korea Science Food Preservation, 21(4), 573-580.
Chang, M., Kim, I. C., & Chang, H. C. (2010). Effect of solar salt on the quality characteristics of Doenjang. Journal of the Korean Society of Food Science and Nutrition, 39(1), 116-124.
Cho, E. Y., & Yoon, H. H. (2023). Quality characteristics of rice beverage saccharified by dry Nuruk (Aspergillus oryzae). Culinary Science & Hospitality Research, 29(12), 70-80.
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