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Effect of Green Tea Powder on the Improvement of Sensorial Quality of Chungkookjang

녹차첨가가 청국장의 관능적 품질 개선에 미치는 영향

  • Kim, Jae-Hun (Dept. of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Sun-Im (Dept. of Human Life Science, Sejong University) ;
  • Kim, Jong-Gun (Dept. of Human Life Science, Sejong University) ;
  • Im, Deuk-Kyun (Dept. of Food Science & Technology, Chungnam National University) ;
  • Park, Jin-Gyu (Dept. of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Lee, Ju-Woon (Dept. of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Byun, Myung-Woo (Dept. of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
  • 김재훈 (한국원자력연구소 방사선연구원 방사선식품생명공학기술개발) ;
  • 김선임 (세종대학교 생활과학과) ;
  • 김종군 (세종대학교 생활과학과) ;
  • 임득균 (충남대학교 식품공학과) ;
  • 박진규 (한국원자력연구소 방사선연구원 방사선식품생명공학기술개발) ;
  • 이주운 (한국원자력연구소 방사선연구원 방사선식품생명공학기술개발) ;
  • 변명우 (한국원자력연구소 방사선연구원 방사선식품생명공학기술개발)
  • Published : 2006.04.01

Abstract

This study was conducted to evaluate the effect of green tea powder on the sensorial quality of Chungkookjang. The results showed that the addition of Ttuck-cha or Ooreung-cha green tea powder was not appropriate for the fermentation of Chungkookjang. The results of sensory evaluation approved that the addition of Choi-cha or Powder-cha green tea powder reduced the off-odor of Chungkookjang. Therefore, Choi-cha and Powder-cha could be used as the effective natural additives for the improvement of the sensorial quality of Chungkookjang.

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