및 결론개량식 고추장의 일종인 효소제 고추장의 제조방법과 품질을 연구하기 위하여, 시판되는 3종의 protease를 발효제로 하여 효소제 고추장을 제조하고 각 제품의 특성에 대해 조사하였다...
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https://www.riss.kr/link?id=A104491308
2007
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protease ; Kochujang ; fermentation. ; protease ; Kochujang ; fermentation.
KCI등재
학술저널
378-383(6쪽)
7
0
상세조회0
다운로드국문 초록 (Abstract)
및 결론개량식 고추장의 일종인 효소제 고추장의 제조방법과 품질을 연구하기 위하여, 시판되는 3종의 protease를 발효제로 하여 효소제 고추장을 제조하고 각 제품의 특성에 대해 조사하였다...
및 결론개량식 고추장의 일종인 효소제 고추장의 제조방법과 품질을 연구하기 위하여, 시판되는 3종의 protease를 발효제로 하여 효소제 고추장을 제조하고 각 제품의 특성에 대해 조사하였다. 고추장간에 pH와 적정 산도는 차이가 없었고, 수분 함량은 숙성 20일에 효소제 고추장(KP-FA, KP-FN, KP-BN)에서 높은 편이었다. 효소제 고추장에서 환원당은 숙성 후반에 감소하는 경향이었고, 아미노질소는 숙성 초반에 메주고추장(KM)보다 높았다. 산성 protease는 고추장(KP-FA)에서 숙성 20일에, 중성 protease는 고추장(KP-FN)과 고추장(KP-BN)의 담금 직후에 활성이 높았다. 20일 동안 숙성된 효소제 고추장은 색상과 질감 및 종합적 기호도 평가에서 높은 점수를 얻었으나, 숙성 기간이 지속되는 경우 매운 맛이 강하게 부각되었다.
다국어 초록 (Multilingual Abstract)
To study the characteristics and processing of Kochujang which is rapidly fermented by commercial enzymes, three kinds of Kochujang(KP-FA, KP-FN, and KP-BN) using commercial proteases and one Kochujang(KM) using Meju were prepared and their qualities ...
To study the characteristics and processing of Kochujang which is rapidly fermented by commercial enzymes, three kinds of Kochujang(KP-FA, KP-FN, and KP-BN) using commercial proteases and one Kochujang(KM) using Meju were prepared and their qualities investigated. There were only small differences in pH and acidity between each Kochujang. The moisture contents were high tendency in the three kinds of Kochujangs using the commercial proteases at 20 days of fermentation. Reducing sugars had a tendency to decrease during the fermentation in the Kochujangs using the proteases. During the first half of fermentation, the Kochujangs made with proteases showed higher amino nitrogen contents than the Kochujang(KM) made using Meju. Acidic protease activity was high in KP-FA at 20 days of fermentation and neutral protease activity was high in KP-FN and KP-BN at the beginning of fermentation. The Kochujangs made using the proteases, through 20 days of fermentation, obtained high preference in the sensory evaluation for color, texture, and overall acceptability. However, the hot taste was stronger in these Kochujangs during the fermentation.
참고문헌 (Reference)
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2 "Studies on taste components of traditional Kochujang" 28 : 152-156, 1996
3 "Sensory evaluation and changes in physiochemical properties, and microflora and enzyme activities of pumpkin-added Kochujang" 32 : 851-859, 2000
4 "Sensory evaluation and changes in microflora and enzyme activities of red ginseng Kochujang" 28 : 766-772, 1999
5 "Quality characteristics of the Kochujang prepared with mixture of Meju and koji during fermentation" 32 : 125-131, 2000
6 "Quality characteristics of Kochujang with the addition of skipjack cooking broth as protein source" 13 : 457-464, 2006
7 "Quality changes of traditional Kochujang prepared with different Meju and red pepper during fermentation" 30 : 924-933, 1998
8 "Purification and some properties of alkaline proteinase produced by Pseudomonase maltophilia" 693-698, 1985
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10 "Processing of the rapid fermented sauce using nothern sand lance and quality evaluation" 12 : 86-89, 2005
1 "Studies on the extension of the self-life of Kochujang during storage" 26 : 595-600, 1997
2 "Studies on taste components of traditional Kochujang" 28 : 152-156, 1996
3 "Sensory evaluation and changes in physiochemical properties, and microflora and enzyme activities of pumpkin-added Kochujang" 32 : 851-859, 2000
4 "Sensory evaluation and changes in microflora and enzyme activities of red ginseng Kochujang" 28 : 766-772, 1999
5 "Quality characteristics of the Kochujang prepared with mixture of Meju and koji during fermentation" 32 : 125-131, 2000
6 "Quality characteristics of Kochujang with the addition of skipjack cooking broth as protein source" 13 : 457-464, 2006
7 "Quality changes of traditional Kochujang prepared with different Meju and red pepper during fermentation" 30 : 924-933, 1998
8 "Purification and some properties of alkaline proteinase produced by Pseudomonase maltophilia" 693-698, 1985
9 "Purification and properties of alkaline protease from Xanthomonas sp. YL-37" 26 : 427-434, 1998
10 "Processing of the rapid fermented sauce using nothern sand lance and quality evaluation" 12 : 86-89, 2005
11 "Physicochemical characteristic of traditional Kochujang prepared with various raw materials" 29 : 907-912, 1997
12 "Kinetic properties of extracelluar alkaline protease of Rhizopus oryzae" 380-382, 1993
13 "Functionality of low molecular weight peptides of acceleratedly manufactured anchovy sauce with Bacillus subtilis JM3 protease" 37 : 827-832, 2005
14 "Effect of storage condition on the microbiological and physicochemical characteristics of traditional Kochujang" 33 : 589-595, 2001
15 "Dinitrosalicylic method for glucose" 393-395, 1925
16 "Comparison of quality characterristics in Kochujang prepared with thermoase during fermentation" 8 : 56-59, 2003
17 "Changes in microorganisms and enzyme activities of low-salted Kochujang added with horseradish powder during fermentation" 37 : 463-467, 2005
한국 패밀리 레스토랑 서비스 품질 만족, 불만족 세부 요인에 관한 연구
성인남녀의 커피 섭취 상태 및 혈압, 혈중 지질과의 관련성
증숙 마늘 및 유자 분말 첨가 스폰지 케이크의 물리적 및 관능적 특성
학술지 이력
연월일 | 이력구분 | 이력상세 | 등재구분 |
---|---|---|---|
2026 | 평가예정 | 재인증평가 신청대상 (재인증) | |
2020-01-01 | 평가 | 등재학술지 유지 (재인증) | ![]() |
2017-01-01 | 평가 | 등재학술지 유지 (계속평가) | ![]() |
2013-01-01 | 평가 | 등재 1차 FAIL (등재유지) | ![]() |
2010-01-01 | 평가 | 등재학술지 유지 (등재유지) | ![]() |
2007-01-01 | 평가 | 등재학술지 선정 (등재후보2차) | ![]() |
2006-01-01 | 평가 | 등재후보 1차 PASS (등재후보1차) | ![]() |
2005-01-01 | 평가 | 등재후보학술지 유지 (등재후보1차) | ![]() |
2003-01-01 | 평가 | 등재후보학술지 선정 (신규평가) | ![]() |
학술지 인용정보
기준연도 | WOS-KCI 통합IF(2년) | KCIF(2년) | KCIF(3년) |
---|---|---|---|
2016 | 0.55 | 0.55 | 0.67 |
KCIF(4년) | KCIF(5년) | 중심성지수(3년) | 즉시성지수 |
0.74 | 0.76 | 1.104 | 0.11 |