Quality Improvement of Kochujang Using Cordyceps sp.

동충하초를 이용한 고추장의 품질개선

  • 권동진 (국립원주대학 식품과학과)
  • Published : 2004.02.28

Abstract

Quality characteristics of kochujang made with Aspergillus oryzae-and/or Cordyceps sp.-inoculated koji were investigated. Protease activity of Cordyceps sp.-inoculated koji was higher than that of A. oryzae-inoculated one. Sensory evaluation showed that kochujang made with mixture of A. oryzae-and Cordyceps sp.-inoculated koji (70 : 30, w/w) was superior to others.

Keywords

Aspergillus oryzae;Cordyceps sp. koji;kochujang

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