원문정보
Fermentation Characteristics of Kochujang in Onggis with Different Porosities
초록
영어
The effect of different porosity of onggis, Korean earthenware, on the fermentation of kochujang was investigated. The porosity was controlled with glazing treatment. Three kinds of onggis were made: one with no glazing treatment, one with outside glazing treatment, and one with both inside and outside glazing treatment. During 4 month fermentation of kochujang in porosity-controlled earthenwares, physical, chemical, microbiological, and sensory quality attributes were monitored. Higher protease activity and higher contents of amino nitrogen, free amino acids, and total neucleotide were observed in kochujang fermented in the onggi with outside glazing treatment, which might have resulted in better sensory quality. Onggi with medium porosity could be effective for fermentation of kochujang.
목차
서론
재료 및 방법
1. 옹기의 제작
2. 고추장 제조
3. 물리적 성분변화
4. 화학적 성분변화
5. 효소 활성 및 미생물 변화 측정
6. 관능검사
결과 및 고찰
1. 수분손실 및 염도 변화
2. pH 및 산도 변화
3. 아미노태 질소, 유리아미노산 그리고 핵산의 변화
4. 효소활성의 변화
5. 미생물 변화
6. 발효 중 관능 평가
요약
감사의 글
참고문헌